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Quirky Cooking

Creamy Chicken & Brown Rice Soup

QuirkyJo by QuirkyJo
July 6, 2010
in Breakfasts
190
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This is a very filling soup that my family love – great for a quick winter meal.  Serve with some fresh bread and a green salad, and it will feed about six people for a main meal.  The soup becomes quite thick as it cools down, and could be thinned down a little more with some milk if you like.  (We like it thick.)

If you have a big family, or like more veges in your soup, you can add more chicken to the soup (leaving the peas out) and cook at Varoma temperature with the peas and lots of other veges steaming on top – e.g. zucchini, carrot, broccoli, squash, asparagus. Place the steamed veges in individual bowls and spoon the soup over the top.

Creamy Chicken & Brown Rice Soup
2014-07-28 09:30:06
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Ingredients
  1. 50g of raw brown rice
  2. 50g raw almonds
  3. 1 onion, halved
  4. 2 garlic cloves
  5. 1 stalk of celery, quartered
  6. 1 large carrot, quartered
  7. 30g olive oil or butter
  8. 300g cubed chicken
  9. 1 litre water
  10. 1 1/2 Tbspns chicken stock paste (made in TMX - see below) or vege stock paste (or to taste)
  11. 100g raw brown rice
  12. ground rice & almonds
  13. handful fresh parsley, chopped
  14. 100g frozen peas
Instructions
  1. Grind rice in Thermomix bowl 1 min/speed 9.
  2. Add almonds and grind 20 sec/speed 9, or until fine. Remove to a bowl and set aside.
  3. Place onion, garlic cloves, celery and carrot in bowl and chop for 3 sec/speed 5.
  4. Add oil (or butter) and cook for 3 mins/100C/speed 1.
  5. Add chicken and cook 3 min/100C/speed 1.
  6. Add water, stock paste, rice, and reserved ground rice and almonds, and cook for 30 mins/100C/reverse/speed 1.
  7. Add parsley and peas, cook another 5 mins/100C/reverse/speed 1.
  8. Adjust seasonings if needed, and serve.
Nut free version
  1. Replace almonds with 50g sunflower seeds, or an extra 50g of brown rice.
Grain free version
  1. Omit rice. At start of recipe, grind 100g almonds (or cashews) and set aside, adding back in later in the recipe. If you like you can add 150g cauliflower rice with the nut meal, and cook the soup for approx 20-25 mins. (Cauliflower rice is made by chopping cauliflower florets for 5 sec/reverse/speed 5.)
Quirky Cooking https://www.quirkycooking.com.au/
[Note: if you like it saltier, just add another spoonful of stock paste.  If you’re using bought stock powder, you may want to add some tamari for extra flavour.]

Chicken Stock Paste
2014-07-28 09:58:10
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Ingredients
  1. 300g of raw chicken
  2. 300g veges (leek/onion/shallots, carrot, garlic, celery, celeriac - your choice)
  3. few sprigs fresh herbs (rosemary, thyme, parsley)
  4. 1 bay leaf
  5. 150g coarse sea salt
  6. 50g white wine (or 1 tsp of apple cider vinegar)
  7. 1 clove and 5 coriander seeds
Instructions
  1. Place chicken into Thermomix bowl and chop 10 sec/speed 6.
  2. Add veges, herbs and bay leaf, and chop 10 sec/speed 5.
  3. Add salt, white wine (or vinegar), clove and coriander seeds (or ground spices).
  4. Cook 20 mins/Varoma/speed 2, with simmering basket on top instead of MC (to allow steam to escape).
  5. Replace MC and blend 1 min/speed 10.
  6. Use 1 Tbspn stock paste in 1 litre water for chicken stock, or to taste.
Quirky Cooking https://www.quirkycooking.com.au/
Tags: chickendairy freeDinnersLunchesricerice/almond milksoupsThermomix
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Comments 190

  1. Anonymous says:
    7 years ago

    Hi Jo! I LOVE your website! Absolutely everything I’ve made is awesome. Anyway…this may be a really dumb question… but when you’re making the chicken stock paste…can’t you mince the chicken in the thermomix? Usually you give instructions on times and speeds so I’m assuming not? I don’t really know what it means to mince chicken exactly…newbie cook over here and generally blonde ha.

    Reply
    • NIcole says:
      3 years ago

      I’ve been asked to make this soup for a friends party. It says 50 g raw brown rice first then later in list of ingredients it says another100 g of raw brown rice. Please help

      Reply
      • QuirkyJo says:
        3 years ago

        Hi Nicole! The first 50g rice is milled and then added into the soup at a later stage along with the 100g rice (left whole). 🙂

        Reply
  2. Lizzy says:
    7 years ago

    Other than a messy kitchen, this soup is awesome!!

    Tip: ensure you have your MC in place before grinding nuts.

    Reply
    • Davina Stirling says:
      2 years ago

      Can you freeze this soup?

      Reply
      • QuirkyJo says:
        2 years ago

        Sure can!

        Reply
  3. Anonymous says:
    7 years ago

    Ahhhh-amazing! And super simple! Just love it!

    Reply
  4. Dunny says:
    7 years ago

    Oh my gosh! I am in love with quirky cooking :-O

    Reply
  5. Nushi Love says:
    7 years ago

    Just cooked this up this morning, found it needed an extra 10-15mins to soften the rice a bit more, it was a little chewy (for me).

    I didn’t make the chicken paste, just used a vege paste I had previously made. I also used leftover meat from a roast chook bought from the supermarket yesterday, it didn’t yield 300g of meat but seemed to be enough to flavour the soup.

    Tastes fabulous, I would never have thought to grind almonds to add to a soup!!

    Thanks for a wonderful, easy recipe.

    Reply
    • Elisa says:
      5 years ago

      Did you mill the rice ? Mines was perfect

      Reply
  6. steph_jonesy says:
    7 years ago

    Hi Jo, thanks so much for this ace recipe!! we love it for dinner and then its perfect for lunch the next day or evening cooking a batch just to take to work 🙂

    Reply
  7. Jennie McInerney says:
    7 years ago

    Hi Jo, can I halve the chicken stock paste recipe? Just checking as some recipes can’t be meddled with (; Thanks Jennie.

    Reply
  8. Penny says:
    7 years ago

    Hi Jo,
    I am allergic to onion and garlic and a myriad of things that add flavour to food (like capsicum, ginger, chilli, ginger). I normally leave these ingredients out but it certainly does affect the flavour, is there anything you could suggest that I replace the onion and garlic in the soup with?
    Thanks,
    Penny

    Reply
  9. Jo Whitton says:
    7 years ago

    Penny: Have you tried asafoetida? It smells awful until you sauté it in some ghee, then it’s great as a sub for onion/garlic. Check it out online. Also, celery leaves! 🙂

    Jennie: Yes, halve it, that’s fine. May only need 20 mins cooking time.

    Reply
  10. Anonymous says:
    7 years ago

    tried tonight. was ok.

    Reply
  11. Kymmy says:
    7 years ago

    hubby said ‘best soup ever’ our whole family loved it…will become a regular I think

    Reply
  12. Anonymous says:
    7 years ago

    My husband made this for the first time last nights, enjoyed so much by the whole family including 3 kids, 1,3,6. That I had to make it again tonight.
    I am also making another batch over the weekend to freeze as our back up emergency dinner! YUMMY
    Thanks Jo

    Reply
  13. Anonymous says:
    7 years ago

    Hi Jo,
    Your chicken paste recipe used to say use 1 teaspoon to 500g water and now it says 1 Tablespoon to 1 litre.
    There are 4 teaspoons to 1 tablespoon 😯 so is there any reason you have doubled the recommended amount?? Sorry for the silly question! Lisa

    Reply
  14. Anonymous says:
    7 years ago

    Thank you so much for this recipe. I’ve been meaning to make it for ages but never quite got around to it but my husband is currently sick so I thought it was perfect timing! We all loved it – even my fussy children!!! Miss 3 refused to taste it to begin with but then decided it was nice after she saw her big brother devour his bowl and ask for seconds! That NEVER happens. Again, thank you so much for a wonderful recipe and one that I will make for friends when Mum is sick. I’m still in shock my son asked for seconds!!!

    Reply
  15. Donna Machado says:
    7 years ago

    Hi Jo,

    Made this tonight with some Almond Milk I had already prepared and substituted Choko for celery (have to get rid of them!. Was so deliciously filling and warming on a cold night after soccer training. Will definitely be making this again.

    Thanks
    Donna.

    P.S Do you know of any good choko recipes? I have some I need to use and pan frying them is the usual way I cook them.

    Reply
  16. Pingback: Hello Autumn, Hello Soup | Me and The Young
  17. Ashley says:
    6 years ago

    Thanks for this great recipe! My husband is very fussy and he actually went back for more!! The whole family enjoyed it.

    Reply
  18. Soph says:
    6 years ago

    I love this soup so much thanks! With the chicken stick paste it makes a fair bit which is great but how long will it last do I just keep in the fridge or freeze small amounts ? Thanks

    Reply
    • QuirkyJo says:
      6 years ago

      Hi Soph – The chicken stock paste will last for about 3 months in the fridge. And a lot longer in the freezer!

      Reply
  19. Sarah says:
    6 years ago

    Is it ok to use left over cooked chicken and add after the cooking time?

    Reply
    • QuirkyJo says:
      6 years ago

      Yes – that would be fine – we often use up slow cooked chicken in our meals, and just add it at the end of the cooking time. 🙂

      Reply
  20. Ainsley says:
    6 years ago

    Thanks for this recipe Jo! I made the grain-free version with cauli rice and it is sensational!

    Reply
  21. Teofila says:
    5 years ago

    I keep listening to the news broadcast lecture about getting free online grant applications so I have been looking around for the most excellent site to get one. Could you advise me please, where could i find some?

    Reply
  22. Lesley says:
    5 years ago

    Made cauliflower soup for lunch and used chicken stock from your recipe. I was a little light on fresh herbs only had rosemary and parsley so added some dried tarragon tasted delicious. Also relieved to hear that the chicken stock will last for three months in fridge as I was a little dubious being chicken.

    Reply
  23. Angie @ Infinite Health & Wellness says:
    5 years ago

    I made this today with a few changes:

    – Used almond meal
    – Increased ground rice to 80g
    – Used part of a carrot + 1 whole one
    – 2 small celery sticks
    – 180g bacon
    – 4 chicken thigh fillets (this equalled more than the 300g called for in the recipe)
    – 3/4 tsp celtic sea salt
    – I also did not add in the peas during the cooking process, as I don’t like how peas turn out the next day, that muddy green colour. I will add peas when serving so it’s fresh.
    – Adding in parmesan cheese for more flavour when serving.
    – All these changes I made resulted in a thick soup.

    Thanks for a great recipe, I will definitely be using this again the future and using difference veggies!

    x Angie

    Reply
  24. Chrissy says:
    5 years ago

    I’ve made this twice now and both times the water took the level up way over the max line. Has anyone else had that problem? I just added less and thinned it after, but it seems strange no one else has mentioned this happening.

    Reply
    • QuirkyJo says:
      5 years ago

      Did you soak the rice first? If you did use less water otherwise it will be too wet. Hope that helps.

      Reply
    • Di says:
      3 years ago

      I have this cooking at the moment and have exactly the same problem Chrissy. I stopped the machine, took the MC off and took out a bit of liquid and have now put the basket on top. It’s still splattering a bit but nothing like it was before. I’m using quinoa instead of rice. Next time I’ll only use 800g of water and see how that goes.

      Reply
  25. Maria says:
    5 years ago

    Hi. I’m a little confused as to how much rice and almonds to use. Top of ingredient list has 50g brown rice and 50g almonds. Then bottom of ingredients list has 100g brown rice and then ground rice and almonds. So not exactly sure how much to use if each?
    Thanks

    Reply
  26. Jenna says:
    5 years ago

    Hi Jo, this looks amazing!! I don’t have a Thermi yet so just wondering if you would have a method for stovetop cooking? Thanks!

    Reply
    • QuirkyJo says:
      5 years ago

      Yes, you could use almond meal instead of milling the almonds, and rice flour instead of milling rice; then cook as usual in a saucepan, but keep an eye on it – stir as needed so it doesn’t stick!

      Reply
  27. Jill Ford says:
    5 years ago

    This is a family favorite. so easy to make, so delicious! one of our favorites, especially if anyone is feeling sick.

    Reply
  28. Georga says:
    5 years ago

    Why does it say 50g raw brown rice and then further down the ingredients list, 100g raw brown rice?

    Reply
    • QuirkyJo says:
      5 years ago

      The 50g is ground at the start and set aside; the 100g is added to the soup whole. The ground rice and almonds are used to thicken the soup. 🙂

      Reply
  29. Jan says:
    5 years ago

    Hi Jo, made this tonight as the wintery weather is upon us here in Vic! Loved it, as did the family. Always a few tweaks depending what is on hand! Had some cold cooked chicken so used that, adjusting the time accordingly and added some chopped broccoli in the last 5 mins, then forgot the peas and parsley!
    Certainly a winner that I will make again and again! Thank You!

    Reply
  30. Geraldine says:
    5 years ago

    I have heard so many positive reviews about this soup. I even bought your book and didn’t even bother trying out the recipe. After my friend made it last week, I thought to myself, I really need to make this soup to see what the fuss is about. OMG! If I am ever on death row and they ask me what my last meal would be, this would be it! It is so delicious, so comforting, and so nourishing for the soul. I didn’t have frozen peas at home and substituted it with frozen corn kernels (using McCain Super Sweet Corn Kernels). The result was better than expected. A definite keeper and my favourite soup! I absolutely love it! I did cook it longer for an extra 30 minutes because I liked the brown rice to soften further, next time I will soak them overnight. Thank you so much for creating such a wonderful recipe. I have previously made and loved your Bacon and Tomato Zoodles with Poached Eggs but this tops that dish! Thank you, thank you! 🙂

    Reply
  31. Meredith says:
    5 years ago

    I’m making this soup for the first time today and wondering if it is suitable to freeze?

    Reply
    • QuirkyJo says:
      5 years ago

      Yes!

      Reply
  32. Melissa says:
    5 years ago

    Excited to try this soup today, is it ok to freeze?

    Reply
    • QuirkyJo says:
      5 years ago

      Yes!

      Reply
  33. Kaitlynne Roil says:
    5 years ago

    Hi there
    I made both the stock and soup today (its still cooking away).
    Just wondering gow to store the stock and how long does it keep please? Thanks so much

    Reply
    • QuirkyJo says:
      5 years ago

      You can store it in the fridge for up to 3 months. 🙂

      Reply
  34. Angie says:
    5 years ago

    Can you freeze this soup

    Reply
    • QuirkyJo says:
      5 years ago

      Yes! It will thicken a little so just add a bit of water when thawing if needed.

      Reply
  35. Nancy C says:
    5 years ago

    My husband couldn’t believe there was no cream added to the soup. Another delicious recipe, thank you for sharing.

    Reply
  36. Sarah says:
    4 years ago

    This is so delicious I’ve made it twice in 3 days. I have a lapband and have trouble eating so when I do I tend to stick to the same types of soups and will be using this as another to the list (if not the first preference) it is so good. When I was making it my sister came over and smelt it as soon as she walked in the door (she clearly stayed for dinner) and when I opened the lid she asked if corn had gone into it because of the colour. I ended up making this again because it’s so easy for freezing for lunches. Included an extra 150g of chicken and also a little bit more water. Also increased the cooking time by 5 minutes because I found the rice wasn’t totally cooked. Thank you for this recipe, it is a winner 🙂

    Reply
  37. Eunice says:
    4 years ago

    For the stock paste, can I just use table salt as I don’t have rock salt now?

    Reply
  38. Misty says:
    4 years ago

    Hi! Can you substitute the chicken for anything to make it vegetarian, like mushrooms? When would I add these? I’ll be using vegetable stock too. Thank you for this recipe, I’m excited to cook this!

    Reply
  39. Jacinta Marcus says:
    4 years ago

    Hi Jo.
    Wanting to cook the grain free version. Is the total amount of milled almonds 150g ( as 100 to replace the rice as well as the usual 50g) or is it just 100g in total?

    Also, do I then just continue with the recipe as usual.

    Many thanks!
    Cint

    Reply
  40. Emma says:
    4 years ago

    This is seriously excellent! I made it last night when friends were over, and have to make it again tonight because we don’t want to share it again!! It’s simple, delicious and nutritious! Thanks Jo!

    Reply
  41. Erika Morgan says:
    4 years ago

    Hi Jo, is there any reason why you can’t use bone broth instead of the stock paste?

    Reply
  42. Stef says:
    3 years ago

    Hi Jo, I would love to try and make this soup for my family but we don’t have a thermomix. Can you please five instruction for normal cooking? Thanks.

    Reply
  43. Madge says:
    3 years ago

    Hello Jo, I have made this soup a number of times now and again today, as the glorious aromas waft through my kitchen I just wanted to thank you for sharing such a wonderful recipe, so thank thank thank you.

    Reply
    • QuirkyJo says:
      3 years ago

      Hi Madge, that’s fantastic! Thanks so much for your lovely comment. 🙂 xx

      Reply
  44. Mandi Lewis says:
    3 years ago

    I just wanted to say thank you so much for this recipe! Every Friday I make soup for the homeless and this is by far the most popular choice. It’s so easy to make and very nutritious

    Reply
    • QuirkyJo says:
      3 years ago

      Hi Mandi! 🙂 Thanks so much for your comment. Glad you and the people you serve (good on you!) love this recipe. xx

      Reply
  45. Cathy says:
    3 years ago

    Hi Jo, just wondering if there is a conventional cooking method to this recipe as I don’t have a thermomix? I’m sure it’s somewhere and I’ve just overlooked it🤪

    Reply
    • QuirkyJo says:
      3 years ago

      Hi Cathy! No conventional method written – you would basically need a very high powered blender to mill the rice and almonds and then proceed with the recipe cooking it in a pot on the stove instead of in the Thermomix. 🙂

      Reply
  46. Rp says:
    2 years ago

    Such a tasty soup. I made it with water as I didn’t have stock/stock paste. Just added a few pepper corns, a bay leaf and a cinnamon stick and used dry roasted cashews instead of almonds. Yum. Thank you. 5 stars.

    Reply
    • QuirkyJo says:
      2 years ago

      Glad you enjoyed it! 🙂 Your variations sound delicious! xx

      Reply
  47. Andrea Cover says:
    2 years ago

    Im new to thermomix cooking & this is my first cooking experiance have this soup cooking now OMG smells wonderful.

    Reply
  48. Sue-Anne says:
    2 years ago

    We love this soup so much and it’s really so easy – every batch is gone in a flash as we can happily eat it any time of the day. My fiancé is allergic to almonds so we use cashews instead. Thanks Jo!

    Reply
    • QuirkyJo says:
      2 years ago

      You’re so welcome!! xx

      Reply
  49. Karen McCoy says:
    2 years ago

    Does anyone know approx how many carbs and kj per serve please? We love it but hubby has been diagnosed diabetic so we’re trying to track carbs and energy

    Reply
    • QuirkyJo says:
      2 years ago

      Sorry I don’t know, but maybe there’s an online calculator you could use?

      Reply
  50. Pingback: Fighting Colds & Flus, and My Healing Chicken Soup Recipe! - Quirky Cooking
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#crackers #crispy #crunchy #betterthanchips #buckwheat #almond #glutenfree #grainfree #dairyfree #wholefood #recipe #parmesan #parmesancrackers
{Meet the Quirky team!} Monday morning is team mee {Meet the Quirky team!} Monday morning is team meeting time, yay! I would be so lost without these guys keeping the wheels turning in the background. 🤗 Let me introduce you...

Top left: Magda, admin assistant extraordinaire! Magda joined the team 8 months ago and keeps the online store stocked up 📦 answers your emails with a smile 😀👩🏻‍💻 lives in Melbourne, loves hanging out at the beach with her family 🌞, loves a good laugh 😂 and is always happy to chat about anything food and health related, loves cold showers (even during Melbourne winters 🥶), and says a Sunday without chicken soup simmering on the stove is just not a proper Sunday! 🥣 

Top right: My lovely big sister, Joye, who joined the team 3 years ago. Joye is my cooking & recipe testing assistant, my right hand 🤚 during cookbook photo shoots and local events, and my favourite person to cook with EVER! ❤️ Joye lives near me on the Atherton Tablelands (Far North Queensland), works for me one day a week and teaches music and piano for the rest of the week 🎹 sometimes bursts into song randomly 😵 makes the best sauerkraut you’ve ever tasted 😍 and makes me laugh a LOT with her dry sense of humour and fondness for big words like ‘post-prandial somnolence’ (meaning “after-dinner drowsiness). 😵😂 We have a lot of fun when she’s here cooking with me, and thanks to her my family still eats well when I’m away travelling. 😉 

Last but not least: Emma, Quirky executive assistant and official “shoulder-to-lean-on”! ☺️ For the past 6 years (yes, she’s put up with me for that long!! 😂) Emma has been working tirelessly from her home in Melbourne 👩🏼‍💻 keeping me organised(ish), keeping the website and store ticking along, stocking shelves all around Australia with Quirky cookbooks 📚, answering emails 💌, organising events and retreats and promotions and prizes 🎁, all while being mama to about a million house plants, a crazy dingo x kelpie dog and two noisy boys 🐕 🏃🏻🏃🏻‍♂️... And best of all, Emma has been a ROCK for me when I’m feeling overwhelmed and need to be reminded that the work we do is worthwhile and the ups and downs are normal. ❤️

Love you guys, thank you for all you do 🤗🤗🤗
Happy Valentine’s Day! ❤️ I nearly didn’t Happy Valentine’s Day! ❤️ I nearly didn’t bother making any chocolate, then at 4.30pm I was like, “What was I thinking???” and I grabbed my @lifechangingfoodbook and had a batch of Nutty Chocolate made within 10 minutes. 😁 Peanut butter swirls on one half and @yungaburra_raspberries freeze-dried raspberries on the other. Bliss! (I may have eaten 4 pieces already.) 🙈😁😂 YUMMMM!! 

#chocolate #valentinesday #treat #refinedsugarfree #wholefood #gaps #dairyfree #quirkycooking #lifechangingfood #freezedriedraspberries #peanutbutter #peanutbutterchocolate #delicious
Just in case you missed it, I sent out some health Just in case you missed it, I sent out some healthy Valentine’s Day treat ideas yesterday! Did you see? 😃

I know emails have a tendency to get lost on the email jungle, so just search for “Quirky Cooking” (including in those folders where the annoying emails go), because it’s worth reading, I promise! 😁😘 #totallynotannoying

PS You can subscribe by tapping on this photo via the link in my profile. ❤️

#valentinesday #treat #treatideas #healthytreats #naturallysweetened #glutenfree #grainfree #dairyfree #wholefood #gaps #paleo #recipes #quirkycooking #treatyourself 

https://quirkycooking.mykajabi.com/newsletter-sign-up
Valentine’s Day recipe idea, by @marianna.saran Valentine’s Day recipe idea, by @marianna.saran ❤️ Plum pie with almond pastry!! 😍😍

This gorgeous pie was made by @marianna.saran and she has generously allowed me to share it! The pastry is made with my Almond Meal Pastry recipe (see @lifechangingfoodbook). Prebake the base for 10-15 mins at 180C, then fill, top and bake til the pastry hearts are lightly browned. 

Marianna says, "For the filling, I blended 3 plums with 1 Tbs cornflour then spread that on the bottom (the plums were sweet, you could add sugar but I didn't), then I just put plum halves on top then sprinkled each plum with a tiny bit of cornflour and rubbed it in." Place the pastry hearts on top and bake at 180C until lightly browned. That's it! 

Another option would be to make roasted plums (halve, deseed, place on baking tray and drizzle with honey and vanilla and sprinkle with a little water, then roast at 180C for about 30 mins). Place the roasted plums into the cooked base with their juices, then top with pastry hearts and bake as above. You could sprinkle the pastry hearts with a little coconut sugar if you wanted to. YUM!

(If you don’t have @lifechangingfoodbook, search ‘quirky cooking chicken pot pies’ and you’ll find the pastry recipe there.)

#valentines #baking #plums #plumpie #pie #simplebaking #baking #glutenfree #grainfree #gaps #paleo #wholefood #treat #grainfreepastry #grainfreebaking
“When the butter chicken is THAT good!!” 🤣🤣🤣 

(Anyone else love Quirky butter chicken this much? 🤤)

Tap on this video via the link in my bio for the recipe!

Thanks for sharing, @_sheridanharris_ 😍🤗❤️

https://www.quirkycooking.com.au/2015/11/my-best-butter-chicken-ever/
#butterchicken #quirkybutterchicken #kidfriendly #familyfavourite #familyfavorite #glutenfree #dairyfree #eggfree #nutfree #grainfree #gaps #paleo #wholefood #healingfood #guthealth #guthealthmatters #dinner #familymeal #quirkycooking #kids #funny #funnyvideos
Guys, my “Gut-Healthy Chocolate Caramel Slice” Guys, my “Gut-Healthy Chocolate Caramel Slice” recipe is now up on the blog! (Finally!! 😂🙈😘) Check it out by tapping on this photo via the link in my bio. 

Have a lovely weekend! ❤️❤️❤️

#quirkycooking #chocolate #caramel #slice #choccaramel #caramelchocolate #dessert #treat #wholefood #healthyfood #snacks #weekendtreat #glutenfree #grainfree #dairyfree #eggfree #nutfree #vegan #variations #recipe 
https://www.quirkycooking.com.au/2021/02/gut-healthy-chocolate-caramel-slice/
{Recipe} I have sooooo much Thai basil in my garde {Recipe} I have sooooo much Thai basil in my garden at the moment - it’s kind of taken over. Pesto time!! Did you know pesto freezes really well? I love having it on hand to use as a dip or to spread on crackers, or on lamb roast for a pesto crust. I make it into a salad dressing, mix it through pumpkin soup, or add to mince and make baked pesto meatballs... there’s so many delicious ways to use it!

What’s your favourite ways to use pesto? 🌿

Here’s my simple pesto recipe - it’s delicious with or without the Parmesan and can be made nut free as well.

(Pictured here with some yummy Kex seed crackers from @sproutnutrition, and the silver “spread love” knife is one I bought years ago on Etsy. 😊)

Macadamia Pesto

1-2 garlic cloves
160g raw macadamia nuts or cashews
60g fresh basil leaves
½ tsp fine sea salt, or to taste
60g extra virgin olive oil, plus extra for storage
1 tsp fresh lemon juice
60g Parmesan cheese or 2 tsp savoury yeast flakes (opt)

Thermomix Method
Place all ingredients into TM bowl and pulse 4 times 1 sec/closed lid/Turbo.
Transfer pesto into a glass jar, drizzle some extra olive oil on top to seal from the air, and keep in the fridge.

Conventional Method
Chop garlic and nuts in a food processor until roughly chopped. 
Add remaining ingredients and process until desired texture is achieved.

Storage
Store in a glass jar in the fridge for approximately 1 week, or freeze for 3-4 months.

Variations
Nut free: Swap macadamias for a mixture of pepitas and sunflower seeds.
Salad dressing: To make this into a salad dressing, add 50g more olive oil, and the juice of 1 whole lemon instead of the 1 teaspoon of lemon juice. Blend until desired texture is achieved.

#pesto #macadamia #cashew #nutfree #dairyfree #variations #recipe #quirkycooking #homemade #dip #snack
We had a family adventure this weekend - sailing o We had a family adventure this weekend - sailing out to a local island on a 65 year old wooden pearl lugger @fallareef! We were planning to go to the outer reef,  but it was so rough we only made it to Fitzroy Island. That’s ok though, we had an amazing day (despite a few getting seasick from the crazy ride 😂), sailing, swimming, snorkelling, singing... So special to have some bonding time with grandparents, uncles, aunties, cousins and friends. ❤️ Covid lockdowns really make you appreciate these times sooooo much more!!

I highly recommend taking time out of your busy life to go on adventures with your family whenever you can. Making memories together is so worth the time and effort. The kids say that was the best Christmas present EVER!! 🎉🎉 (It was a little late because we had to fit it in between wet season storms and cyclones. 😂)

Lots of videos in my stories. 💙 Last photo of @just_acountrygal_  by @_thissmallcorner. 

#makememoriesnotexcuses #adventure #family #mykids #friends #familyadventure #quirkyadventure #farnorthqueensland #australia #discoverqueensland #seeaustralia #seequeensland #visitqueensland #tropicalnorthqueensland #fnqlife #discoveraustralia
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Copyright Notice

I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

Recent posts

  • Stress-Free Catering for Special Diets February 10, 2021
  • Gut-Healthy Chocolate Caramel Slice February 5, 2021
  • Gluten Free Sourdough Bread (and Starter) June 19, 2020

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