Chicken Dumplings – Asian inspired


I have been hearing a lot about yum cha. Never tried it but I am positive it would be just my thing.

So, to try and imagine what it must be like, I gave some steamed dumplings a try yesterday.

They were absolutely delicious, and surprisingly quick to make. The most time consuming part was folding the dumplings, but I’m pretty sure that was the million times I got interrupted by one or more children!

Ingredients (I had. 30 pack of wrappers from the supermarket, but you can easily make your own)

Chicken mince 200 gram
1/4 cabbage
2 spring onions
Knob of ginger
1 egg
Sesame oil
Soy sauce
Fish sauce


1. Chop cabbage into chunks. Finely shred or pulse in thermomix.
Put to the side in a bowl, with a sprinkle of salt, let it sit.

2. Add spring onion and ginger to bowl. Chop, 2 sec speed 6.

3. Add sesame oil to bowl, sauté onion and ginger 2 min, speed 1 temp varoma. Give the bottom a scrape.

4. Add remainder of ingredients to bowl, I cook by taste so I probably put around a tablespoon of each sauce ingredient.

5. Using your hands, squeeze out the excess water from your cabbage and add it to the thermomix bowl.

6. Mix all ingredients for 20 sec speed 2. Give it a scrape and mix a little more if not fully combined.

7. I then put a piece of baking paper on my chopping board. I laid about 6 wrappers, dipped my finger in a cup of water and wet each wrap. I the used a spoon to put a small amount of filling in each dumpling. I would say less than a tablespoon as if they are too full they are hard to wrap.

8. I then folded each wrap in half and pinched the sides together. There is no real method to this, just feel it as you go. Basically make sure the sides are all joined. Line your varoma trays with baking paper and place dumplings on2 layers

9. Steam dumplings for approx 12 minutes. This will depend how full your parcels are. I used 500gms waters, preheated to varoma temp. The cook, 12 min, speed 3, varoma temp.

Your serving choices are many. Scoff into the with some soy sauce for dipping, or use them in a soup. You could also fry them too for a crispy morsel.

Let me know what you think


Thermomix quick yoghurt UHT LongLife milk


Yet another eventful morning here. Everyday I wake up wondering what my children will have destroyed with their early waking.
If only I could put bells around their necks. Despite all of our house-securing efforts, somehow they still manage to out smart us. A 4 year old and a 2 year old… I feel like the only parent who has children this mischievous!

So this morning, hubby woke up to the ding of the microwave. Our microwave lives in our laundry. Our laundry has a slide blot on the top of the door. This doesn’t stop my children. They let themselves out the back sliding door, round the entire house, in through the dog door and into the laundry. Where they melted a plastic plate in the microwave, with a mixture they were apparently ‘cooking’. Peanut butter, my entire tub of fenugreek powder, cake decorating balls, soy milk, garlic gloves…

Anyway, one grumpy mummy and daddy later, the house has survived yet another battle, but with scars!

On to today’s post about yoghurt.

It was seriously quick and easy. But you need patience! If you love a peek, like I do, this will take all of your will power. Plan it for overnight or when you are going to be out.

1 litre UHT milk.
Starter yoghurt (I pick a natural Greek Jalna brand). I like it because it has no other ingredients apart from milk and culture. No artificial thickeners, sugar etc.

That’s it!

To make your yughurt, add your milk and 120gm of starter to thermomix. Mix for 10 minutes, temp 37, speed 3.

Pre warm your thermoserver with boiling water. But you don’t want it too hot, so I usually warm it for a few minutes, the tip the water out with a few minutes to go of the milk cooking.

When it’s done, add your milk to thermoserver. I wrapped mine in a fluffy baby blanket for about 8 hours. I have read that you can leave it for up to 24 hours. The more you can resist temptation to peek the better it will be! Trust me.

There are plenty of recipes to make sweetened yoghurt online if that’s your thing.
Personally, I love marinating some meat in yoghurt. The result is always so fabulous and tender and juicy.
Or I have it with some CADA and honey.

Don’t forget, to keep some yoghurt aside to make your next batch. Each time you make your yoghurt using your starter, your resulting yoghurt will become thicker and creamier each time.

Risotto with chicken and sun dried tomato


I’m sitting here this Sunday afternoon eating my tea.

Baked potato, not one but 2! Usually I just plate one up, and always end up going back for seconds.
Today I thought, why fight the inevitable, so I dished up 2 from the outset.

I’m pretty sure the reason I love baked potato so much, is that it really is just an excuse to have numerous types of dairy in one bowl. Cheese, butter and sour cream all melted together. What’s not to love?

I’m sure you all know how to bake a potato (happy to share if you don’t)!

A few nights ago we had a risotto dish which I posted to Facebook if you haven’t seen it already here it is. It got thumbs up all around in our house.

1 onion, peeled and halved
1 clove garlic
6-8 sundried tomatoes in oil
Tbsp dried mushroom powder
400gm arborio rice
100gm white wine
2 tbsp vegetable stock concentrate
1 litre water
Sliced mushrooms
2 chicken breasts, cubed
Frozen peas
Olive oil
Parmesan cheese, cubed

1. Grate Parmesan cheese, 10 sec, speed 9. Remove to a bowl
2. Chop onion, garlic and tomato, 4 sec, speed 7. Add dried mushroom, and olive oil and sauté for 4 min, speed 1 varoma temp.
3. Add rice. Sauté 3min, speed 1, reverse (or use butterfly), varoma temp. Leave MC off.
4. Add wine, cook 1 minute, speed 1 reverse, temp 100. Leave MC off.
5. Add stock and water, 17 minutes, speed 1, reverse, temp 100. Add chicken and mushroom through MC hole once liquid added and cooking started.
6. I pre warmed my thermo server with water from the kettle, then added my frozen peas. I then added risotto, topped with Parmesan and butter, and let stand for 5-10 minutes prior to serving. Stir before serving.

I use dried shiitake mushroom powder that I buy at the supermarket and grind up to a rough powder.
I’m sure you could let it stand in any bowl with a lit or glad wrap to absorb the moisture and be ready for serving.




Making the big switch


Hi there,

So things are a little quiet here. But rest assured I do check the blog regularly and it pleases me greatly to see so many of you visiting and (hopefully) finding the recipes and the blog helpful on your cooking journey.

I am embarking on several new journeys myself. A new job, and a new business venture… Can you guess?

I have decided to join as a Thermomix consultant. It wasn’t so much a negative choice for me… I was happy with my BIKM.
But I figured, at a time when I was changing jobs, and have a bit of extra time, why not give it a go? I have nothing to lose.

And here we are! I’m learning new recipes, which I will be sure to inform you all how they go.

And just like a sign confirming I was I the right track… Tonight my toddler got in the cupboard and smashed the lid of my rice cooker. I figure he knew I wasn’t going to need it anymore!

What is new with all of you?
Has anything interesting been cooking?
I’d love to hear from you, and any thoughts on changing machines like I am on my way to, as soon as mine arrives!

Buckwheat, Oat and Apple pancakes


This is a recipe I have come up with. It’s not an exact science, but you end up with a pancake fritter type consistency.

Perfect for breakfast topped with some butter, or as a snack for the kiddies.

My 2 boys can polish off a batch of these in one sitting flat.

Recipe 12 pikelet sized pancakes

3 apples, quartered
1 cup buckwheat
1 cup rolled oats
1 egg
Sprinkle of cinnamon
1 cup soy or milk of choice
Sweetener, add to taste, try sugar, maple syrup or other that you like.
Dash of baking powder.


1. Add rolled oats and buckwheat. Speed 6, 5 seconds. Pulse until you have a rough powder, a few larger lumps are ok. Remove to a bowl.

2. Add apples to jug, speed 5, 5 seconds. Scrape down sides. You want a grated consistency.

3. Add all other ingredients to jug, including buckwheat and oats. Add milk gradually. You may need slightly more or less that a full cup.

6. Mix for 30seconds, speed 2. Scrape and mix a little more until fully combined.

7. Using a 1/3 cup, pour mix into lightly greased frypan on medium heat. Fry for a few minutes either side. When bubbles start appearing on top flip them.

Remove to paper towel.

Great served straight out of the pan, or can eat them cold later.

They aren’t gluten free as they have oats, but this recipe can be so easily adjusted to suit your dietary requirements. Use soy or almond milk. Leave the egg out and try some fruit purée instead.

Don’t have apples but have pears that need using up? Sure thing, or try an apple and pear mix.

Provided your mix stays together when it cooks, you really can’t go wrong.

Let me know what you think when you give this a try.





Asparagus, Mushroom & Bacon Quiche in the Bellini (Bikm)


Tonight’s dinner is a quick and easy one.

I’m a single mum tonight so needed something tasty and easy to prep before the kids get home.

1. Half an onion, speed 5 for 4 seconds.
2. Add 4 slices short cut bacon, speed 5 for 4 seconds.
3. Scraped sides down. Add olive oil and sauté for 4 minutes, speed 1, temp ST.
4. Add asparagus and mushroom. Cho on speed 5 for 2 seconds.
4. Sauté for 2 minutes, speed 1, temp 100.
5. I then added about 1.5 tbsp of self raising flour and cooked for 1 minute, speed 1 temp 100.
6. Add 8 eggs, around 1-2 tbsp sour cream, and I added about 1/3 cup soy milk (avoiding cows milk in this recipe).
7. Mix to combine, about 30 seconds, speed 1.
8. Top with sliced tomato and grated cheese.
9. Cook until set in the middle, roughly 180 degrees for 30 minutes, but keep an eye on it as your oven may differ.


Burrito wraps in the Bellini Intelli BIKM


It has been a while between posts, but I am still here. Still kicking and still cooking!

In fact, I was with out my Bellini Intelli for some time, as the jug stopped heating. I’m not sure how or why. I toyed with the idea of upgrading to a thermomix, but chose to save my pennies and get my unit replaced.

So a really quick and easy recipe for you today.

These are burrito style wraps, so we have them with meat of some kind, usually beef mince, chicken pieces or pork strips. Add in some salad, cheese, sour cream, and off you go.

Once you get into the swing of rolling these out and cooking them, they are really simple.

My husband, who is very fussy, even commented how much nicer these wraps are compared to store bought long life packet ones.

So here it is

300grams plain flour
150 grams tepid water
1tsp baking powder
50 grams olive oil
1 tsp salt (optional, I add less, just a sprinkle)

1. Add wet ingredients to jug, then dry (this stops your flour not mixing on the bottom)

2. Mix on speed 6 for 10 seconds.

3. Mix on speed 1, for 3 minutes. Your dough should form a soft ball.

4. Tip dough onto bench. If you have a silicone baking mat now is the time to use it.

5. Grab a golf ball size of the dough. With a rolling pin, roll your dough on your mat til it is as flat and thin as you can get it without tearing.

6. In a nice heavy based non stick pan, dry fry your bread. Turn and cook the other side.

7. Pop onto a plate and cover with dampened paper towel.

Now some tips… If you don’t have a silicone mat (I got one from target for $12), try flour and your bench to roll them out.
They don’t always roll out in a round shape…. DON’T WORRY! They still wrap up just fine and taste exactly the same.
If you can rope a second pair of hands, one of you can roll the dough while the other stands at the fry pan. It’s not essential, just quicker when you have hungry boys waiting for their tea!

So there you are… Any thoughts?
I’m also pretty sure you could use this as a flat bread, for lunches, wraps, maybe even a flat pizza base? Or perhaps use it for dips when entertaining.





Welcome to the new year and new ideas


Hoping you all had a wonderful Christmas and that the new year is treating you well.

It’s been a long time between posts here of late, but not to worry, lots of cooking has been happening.

However my other favourite things have fallen by the way side at the moment, sewing and taking some photos.

I plan on keeping you all up to date on my latest cooking journey with the very popular macarons!! So delicious, and have possibly eaten almost all of the 2 batches so far. Please tell me I’m not the only one who can do this?

So keep checking in, posting at the moment is difficult as my children are being challenging to say the least!!

But I promise I will be back!

Cinnamon Honey Butter in the BIKM

Cinnamon Honey Butter in the BIKM

In my search to find suitable recipes for my gifts in jars theme this Christmas, I came across one for Cinnamon Honey Butter.

It appealed to my sweet tooth, so I thought it would be an easy one to try out and gave it a go.

Turned out well and was as easy as I expected! I used my Bellini Intelli, but you could use any processor or hand mixer too.


  • 1 cup honey
  • 1 cup butter at room temperature
  • 1 cup icing sugar
  • 2 tsp cinnamon powder


  1. Pour all ingredients into Bellini Intelli jug.
  2. Mix for 30 seconds, speed 3 to combine.
  3. Scrape down sides with rubber spatula.
  4. mix for 1 minute, speed 5 till light and fluffy.
  5. Pour into clean jars, top with lids or plastic wrappers.

Spray your cup with cooking spray before adding honey (it will help it pour out easily)

Piping bag from folded, greaseproof paper.
Fold into square and over itself to form a funnel
Snip the end to pipe it in jars.

Stand your piping bag in a glass to fill.
I actually found it easier to get into jars using a butter knife.

Decorate with a fabric square… easy and no sewing required !