French Toast, or as I used to call it eggy bread but this is a much better version! So, with Matilda having this week off after last weeks little mini saga, (see last blog entry) she has a free pass on her lunches and today […]
Welcome to one of many blog entries. I have decided to make more blog entries as well as the regular recipes we try. This week was a huge one, and this mamma is exhausted, mentally and physically. In the words of Ron Burgundy..’Well that escalated […]
Steamed pork dumplings, you either love them or you hate them. I am a lover of them, like cannot stop eating them love! I remember the first time I tried them, out to lunch with group of friends to the new Japanese restaurant in Rockingham, one plate and I was hooked. So when I got my Thermomix, I knew that this was a ‘I must make’ I just needed to find an easy recipe and one that my kids would like.
Thanks to Pinterest and Thermofun I have the perfect recipe. I also needed a dumpling press, easier said than done in Rockingham! Eventually I caved and bought a cheap one off eBay (Click here for listing) The eBay listing is for 3 presses for under $5! And of course after finding that one I found one in House. I am yet to receive the ones from eBay, but the one from House is pretty straight forward and easy to use.
The only item that I had trouble finding was the wonton wrappers, eventually I gave in and asked at the front desk of the supermarket and was pointed in the right direction for them, (after standing at the asian section for probably 20 mins just staring at everything) You will find them in the fridge section, where the fresh pastas are. You could also try your local Asian supermarket for the wonton wrappers, but I did eventually find everything at my local Woolworths and Coles.
Steamed Pork Dumplings
What you’ll need:
- 500g pork mince
- 4 spring onions, quartered
- 2 garlic cloves, peeled
- 2 cm fresh ginger
- 1 small can bamboo shoots, drained
- 1 Tbsp Chinese rice wine
- ¼ tsp white pepper
- ¾ tsp sesame oil
- 50g soy sauce
- 1 Tbsp white wine vinegar
- 3 tsp raw sugar
- Handful fresh coriander
- 30-60 wonton/dumpling wrappers (fresh from the fridge section)
- 700g boiling water from kettle
What to do:
1. Place all filling ingredients (except wonton wrappers and boiling water) in TM bowl and chop 1 sec / Turbo.
2. Scrape down and repeat. Pour filling into a bowl for later use; no need to wash bowl.
3. Place 1 tsp of filling in wonton wrappers. Press dumpling press together to form the dumpling. Repeat until all mixture and wonton wrappers are used.
4. Lightly oil Varoma trays to prevent sticking and arrange dumplings. (FYI: Do not overload your varoma, try to do 2 or 3 batches rather than one big one.)
5. Pour boiling water in TM bowl and place assembled Varoma on TM lid and steam 17 mins / Varoma / speed 2.
6. Serve with soy sauce or sweet chilli sauce.
I ended up frying off my dumplings for a little extra crunch, but this isn’t necessary as they are delicious without doing so.
To fry your dumplings, use about 2cm of oil and shallow fry for approx 2 mins. This recipe can be halved and the filling freezes well. Recipe as above makes approx 60 dumplings depending on how much or how little filling you use. Mixture can also made into meatballs and steam without wrappers to add to an Asian soup or to have with a simple dipping sauce.
If you’re not a pork fan, you can substitute with chicken, even beef mince. My kids enjoyed these and have asked when I am making them again. They are fiddly but worth it!
Motherhood. Ain’t no hood like it. Fact. It’s hard AF. It’s making sure you stretch out every last second of the entire day…dedicated to the small humans you have created. It’s routine, it’s nappies, it’s wipes, it’s big girl bed upgrades, it’s first day of […]
For as long as I can remember I have loved apple crumble, but my hips and butt say otherwise, I wanted a healthy apple crumble as I didn’t want to use so much butter. Enter Thermomix Recipe Community website and boom…healthy apple crumble! Really easy […]
Hubby loves anything spicy, so when I saw a simple Thermomix Chilli Jam recipe I knew I had to make it for him. I’m not a huge fan of spicy foods, mainly mild…like super mild spice, whereas hubby can drink a bottle of Tabasco sauce and not be phased at all.
The original recipe states its great for on top of steaks, but in true James style, since making it he has put it in pretty much every meal…you name it he has put it on it. I ended up using 6 whole chilli’s including the seeds and it sure has a hit of heat! The original recipe called for dried child flakes, but I had purchased some fresh chilli’s during the week so I substituted in those.
Very easy to make, but just remember to open your doors and windows for the chilli fumes…Something I forgot to do, resulting in watering eyes from my 3 year old and myself. 🙁
The result was a super sticky, super heat filled jam that my hubby loves. Just remember to label the jar so little ones don’t mistake it for strawberry jam, because it does look like it! This makes a small-ish jar of jam. The great thing about this recipe is that you can set the chilli factor to your tastes. Want more heat? Add more chilli’s. And vice versa.
Scroll down for recipe.
What you’ll need
500gm large red capsicums – Stems, seeds removed and cut into pieces
180gm raw sugar
100 gram white or red wine vinegar (I used red)
4-6 whole chilli’s (Seeds included)* or 3 heaped tsp of dried chilli flakes
*4-6 depending on your chilli/heat taste
What to do
1. Place capsicums in the Thermomix bowl, chop for 5 seconds on speed 4
2. Scrape down sides and repeat if desired for smaller pieces
3. Add wine vinegar, sugar, water and chilli’s (fresh or dried)
4. Cook for 35 mins, Varoma temp, Reverse, soft speed
5. Replace MC with Steaming Basket while cooking
6. Once finished, place into a jar and let cool before refrigerating
This recipe could easily be converted and done in a food processor and the stove top.
Recipe found on www.recipecommunity.com.au
Every weekend I spend one day baking for school lunches, after school snacks and treats. I usually load up the pantry and fridge with sweet baked goodies, but a week or so ago my husband asked for savoury snacks. Am I making too many sweet […]
Review on Pepper and Me
While watching one of my favourite snap chatters, she popped up a screen shot of a company, I decided that I would check her out and I was not disappointed. I watched her snap for a number of weeks, thinking ‘One day I will buy her range’. Two weeks ago I took the plunge and ordered the Australian Starter Pack for $72 NZD. Which comes with 3 pastes, 3 rub/grind packs, a grinder and a tin of chipotle peppers. (Just remember it does cost a little bit more to have it posted, as it is international post)
Pepper and me is a small business run by the lovely Cherie, located in New Zealand. She is a mumma who makes the most ah-mazing pastes and rubs to enhance your meals…Initially to enhance breast milk production but now she has exploded on the internet and it’s rightly earned!
Yesterday my order finally arrived, I ripped open that box to dive into these products I had seen so many snappers use…Again no disappointment in my purchase at all! They smell amazing. Like I could eat the paste from the jar amazing. I had my meal plan already set out and we were having stew with buttermilk dumplings, so instead of using tomato paste, I use the Mo’Rocckin paste. While it was cooking away in my Thermomix, we all commented how good it smelt…then we tasted it….WOW.
By substituting with this paste from Pepper & Me, it took on a whole new taste! The stew has instantly became a new hit for my family and my girls asked when we could have it again. That is unheard of in my house!
On her website you will also find recipes she has tried and tested with her products, so it gives you an idea of how to use her products, A FAQ page and her blog. Definitely give her products a go, you will kick yourself if you don’t!
Overall I am super happy I bought her products, definitely will be purchasing more in the future.
(Want to follow Cherie on social media? Scroll to the bottom of this post for her links.)
From her website:
I’m Cherie, and I am the owner and co-creator of this beautiful, noisy, inquisitive little cherub named Pepper. We have been on this journey of motherhood for 15 weeks now, what a fun ride it is and certainly a change from my previous occupation as a (self proclaimed) big wig Ponsonby chef and Kitchen manager. Luckily enough, we have had no issues with breastfeeding. It seemed from day one my babe knew how to latch and drain fairly effectively, and feeding has continued smoothly from there on in. Unfortunatly it would seem I am one of the few.
Breastfeeding is certainly not the easy and natural phenomenon described to us in antenatal class and on that silly youtube video where this dude is born and straight crawls up mum with his cord still all attached like and helps himself to a meal. 95% of my new mum squad (it’s a large squad, Pepper and Me are super cool and trendy) have or have had issues. Whether its with under producing, bad latching, shredded nips, mastitis, over producing, stress and anxiety caused from social pressure- its no wonder in England UK Brexit whatever their name is now, most babies get whacked straight on the bottle.
The thing about producing the perfect amount of milk is that I have never had any spare to express to freeze for a rainy day (rainy day at the pub drinking syrah type rainy day). Priorities right. I thought the more I pumped the more I would produce, but it didn’t really work that way. Once again, Miss P super efficient at draining. Gets super excited about food, like mumzy.
I had read about how my old friends Fennel, Fenugreek, Dill tips and seeds, Basil, flaxseed and their squad could help boost lactation, and being the super food wanker I am not, I skeptically gave it a go. My poor tatas didn’t know what had hit them. Miss P drank and drank, then still got five streams of milky goodness shooting her in the face after she was done. Some may disagree but I called that an epic win for the rainy day milk bank.
I love food. I love creating, tasting, and improving food- Ideas got flowing and haven’t stopped since.
As much of a little win as it was for me, this could be a seriously important product for anyone who genuinely is having trouble with milk production. Also a great gift idea for pregnant women and new mums. Not only is it going to be really helpful health wise, its going to make creating fun, delicious and healthy meals really easy for you, BF, hubby, Grandma or Best friend (who should be doing some meals at this point, and we are probably all getting a bit sick of sausages and mash)(no offence mum) I thought the strong aniseed flavor of our lactation spice friends may overtake the deliciousness of food, but with my neighbors mums lime trees, roasted and toasted hand ground seeds, fresh garlic, ginger and secret Ponsonby big wig knowledge from my olden days, I seem to have created something wicked (This time its not just self proclaimed) and its time to share with everyone!
Our Spice pastes and Blends are a bit of a change up from ye ol faithful and expensive lactation cookie, whose main ingredients are butter, sugar and flour. Super versatile, super easy and super helpful if you need a bit of a boost in the milk bar department. Obviously you don’t have to be breastfeeding to enjoy this range, the flavor of the extra bits are perfectly matched and balanced to create authentic flavored dishes. If your hubby is like mine and worried he may start lactating, tuck a few breast pads in his shirt just in case. Jokes obv, this is not possible. Im pretty sure anyway. This is not a disclaimer….
Make sure you follow us on facebook, Instagram and snapchat to see some awesome food ideas, tips and shortcuts using our products as marinades, sauces, dips, curry bases, rubs, slow cooker seasoning and heaps more everyday ideas. So hakuna ma tatas ladies! It means no worries, for the rest of your (breastfeeding days) Until the little buggers get teeth anyway!