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Quirky Cooking

Converting Recipes for the Thermomix

QuirkyJo by QuirkyJo
October 27, 2010
in Breakfasts
16
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As you may have seen on Masterchef and Iron Chef Australia lately, the Thermomix is invaluable for cutting down time of food preparation.  It’s like having an extra pair of hands in the kitchen.  But some people worry that using a Thermomix takes away from traditional ways of cooking, and they’d rather do everything by hand.  Well, as a busy mum, I don’t have time to make everything from scratch, the old fashioned way – although I do enjoy it!  There’s nothing quite so satisfying as knowing you did it all yourself, the way it’s been done for hundreds of years.  But let’s be honest – if you had to do everything by hand (no Thermomix, or mix-master, or blender, or food processor, or grain grinder…) how much ‘fun’ cooking would you do?  And how much time would you have for anything else???

I really love my Thermomix, because it makes cooking for my family so much easier and less time-consuming than it used to be – I don’t have to be in the kitchen all day for us to eat well!  Sometimes I’ll do parts of a dish by hand, but I usually use the Thermomix for at least part of the preparation, if not the whole meal.  Even if you’re a traditional type, there’s got to be times when you need to hurry, or you want to do things that are a bit fancy – this is when the Thermomix really shines!  It’s not just a machine for chefs – every day people like me are using it all over the world, and loving it!

Once you buy a Thermomix, the first step is to get used to using it by cooking recipes from the cookbooks over and over until using the Thermomix becomes second nature to you.  Some good ones to start with are the vegetable stock concentrate, custard, sorbet, bread, mashed potato, fried rice, risotto, stir fry veges, chicken & cashews with rice (or my revamped version with cashew satay sauce & coconut rice), pumpkin soup – just everyday recipes that are easy and quick.  Then you might get a bit more adventurous with recipes from the Indian cookbook, the Varoma cookbook, the Thermomix Recipe Community and the Thermomix Forum.  Having a Varoma demonstration will help a lot, and the more demos and cooking classes you go to, the more inspired you’ll be.

The next step is to start converting some of your family’s favourite recipes to the Thermomix.  Have a think about what recipes you like to make for your family… then look up similar recipes in the Thermomix cookbooks and on the forum, and check how it’s done with a Thermomix.  Change the ingredients/seasonings/etc to suit your family’s tastes, using the same kind of method, and ‘voila’ – you’ll have a quicker, easier version of your old favourite!  It really won’t take long to get the hang of converting recipes – just don’t be scared to experiment.  

 
 

Here’s a few basic rules to remember when converting recipes for the Thermomix:

*  Use your quick reference card (also on pages 7-8 of Everyday cookbook) to figure out chopping/grating times and speeds, how long to saute onions and garlic, how to melt chocolate, etc. Don’t forget to stick to the suggested ‘maximum quantities for processing’ on page 3, so you don’t overload your blades.

*  Use your guide to steaming times (pages 5-6 of Everyday cookbook) to figure out how long to steam different things.  Remember, the longer it needs to steam, the more water you’ll need in the bowl – white rice takes 17-20 mins (depending how soft you like it) with 1000g of water, but brown rice needs 35 mins with 1200g water.

*  Probably the easiest recipes to begin with are soups (see page 69 of the Everyday cookbook for how to convert soups) and cake batters.  For most of my cake batters, I just throw all the ingredients in and mix it up on speed 5-6 until well mixed. (I like cutting out steps of recipes!) Or you can combine the wet ingredients on speed 6 until creamy (eggs, milk, oil/butter, vanilla, sweeteners), then add the dry ingredients, folding them in on reverse speed 3 until combined. Add any nuts/choc chips/sultanas at the end with the dry ingredients. If you’re adding nuts that need chopping (eg. walnuts in a carrot cake), throw them in whole with the dry ingredients & mix on speed 5 for a few seconds, without using reverse. Be careful not to mix too long though if you want them chunky!

*  The first time you convert a recipe for the Thermomix, set the scales before measuring each ingredient in, and write down the weight, so next time you make it you won’t have to use cups, you can just weigh everything straight into the machine.  (I keep a recipe notebook in the kitchen to write down my conversions and ‘experiments’ – or you can just make notes in the recipe book itself.) Or here’s Helene’s method for remembering tweaked and converted recipes – lol!!

*  Remember to check amounts: the Thermomix jug holds up to 2 litres – don’t overfill it!  Add up the grams/litres of ingredients in the recipe, and adjust if necessary.

*  Sometimes you may need to work backwards, so read the whole recipe through before beginning.  Eg: if a recipe says to add lemon zest or grated parmesan or chopped nuts at the end, grate or chop that first while the bowl is clean, set it aside, then begin cooking.  If a thickener is needed for soups or custards (like rice flour), grind that first and set aside.  If you need to fold egg whites in at some point, whip them up first and set aside. (It’s easy to forget to do this, so this is where a second bowl comes in VERY handy, so if you see a special deal on buying a second Thermomix bowl, snap it up!!)

*  If you need to steam something in the Varoma, think about whether something else can be done in the bowl at the same time.  Just remember that you must use the Varoma temperature to steam, and whatever’s in the bowl needs to be wet enough to make steam.  Eg: a tomato sauce cooking in the bowl with fish and veges steaming on top; or a coconut milk sauce and rice cooking in the bowl with chicken and veges on top; or even soup on the bottom, with bread rolls or sweet puddings on top.  (The steam doesn’t carry flavour, so it’s okay to have soup cooking in the bowl with sweets on top.)

*  If you’re whipping with the butterfly, remember not to go over speed 4, or you’ll be sooorrrry! (Those blades are very tough, and the butterfly won’t stand a chance if it tangles with them!)

*  When you’re chopping onions or other vegetables, don’t go above speed 5 for 3 seconds or you’ll have mush!  This is especially important with salads – to be on the safe side, you can chop on speed 4, keeping on eye on it through the hole in the lid, and helping it along with the spatula if needed. I always make coleslaw on speed 4. Especially since my first coleslaw ended up as cabbage soup. 

If you need help converting a recipe, ask your consultant, or ask on the forum on the Thermomix Recipe Community, or the Thermomix Facebook Page, or my Quirky Cooking Facebook Page or Twitter.

Have fun!! 

P.S. Here’s a great post at Super Kitchen Machine about what to do when you get a new Thermomix – tips & tricks, first recipes to try, etc: New to Thermomix? (Help for Bimby Beginners)  And I recently found this helpful thread on the Thermomix forum: Tips for Converting Recipes – there’s some ideas there I haven’t mentioned, so have a look!

Tags: Thermomix
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Comments 16

  1. Belinda Letchford says:
    12 years ago

    Thanks Jo, this was very helpful. A few ahahhh moments here for me. I’ll pass this onto my girls as they are learning how to use it along side of me.

    Reply
  2. Jo Whitton says:
    12 years ago

    Oh, that’s great – so glad it was helpful! If I think of any more tips I’ll add them on… and if anyone else has any of your own tips, let me know!

    Reply
  3. Bernadine Keough says:
    12 years ago

    That’s really helpful! Thank you so much. I’ll put a link on my website I think 🙂

    Reply
  4. Jo Whitton says:
    12 years ago

    Thanks Bernadine 🙂

    Reply
  5. kristy says:
    11 years ago

    Hi Jo,
    just asking for some advice, do you have a recipe that makes good rice milk? i’ve tried the recipe in the family book and have tried tweaking it as im not at all satisfied with the recipe, can you suggest adding anything or do you have some tips on how to make a more tastier rice milk? thanks would really appreciate any ideas, Kristy

    Reply
  6. Kelly says:
    11 years ago

    Thank you Jo. I am slowly learning how to convert recipes and this will help greatly! Here goes another Go Getters Step! Thank you again, I will share the link on my page too 🙂

    Reply
  7. fran says:
    11 years ago

    Hi Jo. Thanks very much for your willingness to share your recipes. I don’t even have my MR T until next week but I’m feeling so much better about it since finding you and your site, a definite answer to prayer. Seems we have a lot in common.
    Thanks again

    Reply
  8. Jo Whitton says:
    11 years ago

    Thanks Kelly & Fran – somehow missed answering your comments, sorry! Hope you’re going well with your Thermomixing, and having lots of fun 🙂 Jo xx

    Reply
  9. Helene Dsouza says:
    11 years ago

    Jo, thank you for introducing this wonder object to us! I ll try to figuere out if it exists in my surrounding.

    random> by the way I read your last name “whitton”some days ago in my book. hihi ( I can amuse myself so easily)

    Reply
  10. Jo Whitton says:
    11 years ago

    You’re welcome, Helene! 😀 I’m pretty sure you can buy them in India – look, a demo in Delhi: http://www.passionateaboutbaking.com/2010/12/food-events-a-french-pastry-festival-with-le-cordon-bleu-thermomix-in-india.html/thermomix-demo-india

    Re names: my daughter’s name is India – so there you go! 😉

    Reply
  11. Sannah says:
    11 years ago

    I’ve visited your site before, but when I googled you today, this page came up – it is fantastic! I have figured most of it out myself over the last few months, but wish I had come across it when I was new to thermomix!

    Reply
  12. Jo Whitton says:
    11 years ago

    Thank you Sannah! 🙂

    Reply
  13. Thermomix Recipes says:
    10 years ago

    Thank you for recommendation of the Thermomix Forum. We have so many recipes and tip for all. BTW, we over at the forum, also love this blog. So much help and knowledge!

    Reply
  14. karen says:
    10 years ago

    Thanks for these tips Jo. You’re always a wealth of information.

    Karen

    Reply
  15. Anonymous says:
    9 years ago

    Thank you, I am swatting up before my Thermomix arrives!
    Helen.

    Reply
  16. Kate Condon says:
    9 years ago

    Hi Jo, you might be interested in an ebook that I have written. It compares store bought foods to those that you can make in the Thermomix. It shows how Thermomix meals can be healthier and often cheaper and at least as fast to make, if not faster than using packet mixes. It is available on ibooks, sony and amazon. I would love you to have a read and let me know what you think. Great for those who are thinking of buying a Thermomix but aren’t sure.
    https://itunes.apple.com/au/book/fast-healthy-thermomix-advantage/id714781920?mt=11
    https://ebookstore.sony.com/ebook/kate-condon/fast-and-healthy-the-thermomix-advantage/_/R-400000000000001123009

    Reply

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{Ruby Red Grapefruit Pie} Wednesday isn’t too ea {Ruby Red Grapefruit Pie} Wednesday isn’t too early to start thinking of treats for the weekend, is it? 😄 Citrus is in abundance right now, so if you’re like me and have ruby red grapefruits piled up on your bench top, you should definitely try this pie. It’s arguably my favourite recipe in our Life-Changing Food cookbook and I will shout its praises every citrus season til my dying day!!

Grapefruit pie is a local favourite in South Texas (USA) and in ruby red grapefruit season you’ll find it served at
little roadside barbecue joints where they guard the recipe closely! I only know about it because my parents are Texan and lived in South Texas for years… but this recipe is way too good to hide away. The pie's crunchy crust holds big, juicy sections of ruby red grapefruit set in a sweet citrus jelly, and it's not bitter, because the grapefruit pith is removed. 

Some versions have a layer of cream cheese spread over the pastry under the grapefruit and jelly, to protect the crust from getting soggy, and this also acts as a creamy foil to the tangy fruit and crunchy crust. I love it best this way - I use cream cheese or labne, or I make cashew cream cheese for a dairy-free version. The traditional accompaniment is a big dollop of fresh whipped cream (which is always sweetened in Texas, but I prefer it unsweetened), or use coconut cream if you’re avoiding dairy. And don't panic filleting the grapefruit - once you get the hang of it, it's quite easy. And if your pieces turn out a little mangled and messy, don't worry, it will taste just as amazing!

You can find the recipe in our Life-Changing Food cookbook* or app AND I’ll be making this recipe and sharing it on my next podcast video THIS FRIDAY  on my citrus episode, so keep an eye out for that! (Subscribe to my newsletter to get all the latest videos as they are released - link in bio.)

[Photo by @cookrepublic for Life-Changing Food]

*Note: The Life-Changing Food cookbook has just sold out and we are waiting for the next print run to arrive, but you can buy the app which has the same recipes as the book - search “Life-Changing Food” in your App Store!

http://bit.ly/QCnews

#eatseasonally #weekendbaking
{Herb & Cheese Fatayer} I promised to share how we {Herb & Cheese Fatayer} I promised to share how we made these little cheesy-eggy grain-free pastries, so here you go!

- Make a batch of Grain-Free Dough (recipe in Life-Changing Food, or buy the pastry premade from Primal Alternative, or you can use the Almond Meal Pastry on my blog)
- Mix together 300-400g quark (or mashed feta) and 4-5 eggs (whisked)
- Roughly chop some flat-leaf parsley, chives and mint (and finely chopped onion if you like), add zest of 1 lemon and mix through egg mixture, then season with salt and pepper
- flatten a circle of dough in your hands (about 10cm diameter and about 5mm thick) and shape into fatayer (like a little boat), then set onto lined baking trays
- fill fatayer with egg mixture
- bake in 200C oven for 15-20 mins or until pastry is browned and mixture has set firm

I keep these in the fridge/freezer and warm them up for a quick breakfast or lunch!

#grainfree #pastry #glutenfreepastry #glutenfree #lunch #snack #cheese #quark #eggs #herbs #baking #quirkycooking
Thank a farmer for your next meal! ❤️ (Also, S Thank a farmer for your next meal! ❤️ (Also, Simi can do his own washing today 😂😂)

(Simi works on an organic farm and often brings home goodies like these beautiful daikon radish, which we fermented with chilli and garlic! So good - they stay quite crisp and make a great condiment to serve with dinner.)

#ilovewhereilive #athertontablelands #farnorthqueensland #fnqlife #countrylife #muddy #organic #farmer #thankafarmerforyournextmeal #garden #daikonradish #fermentedfoods #fermentedradish
Yesterday I shared my Monday cooking videos in my Yesterday I shared my Monday cooking videos in my stories (let me know if you missed them and want me to re-share), and one of the questions I had afterwards was this one ⬆️ - “Can you share ‘What we ate this week’ day in the life style? And what is made fresh, prepared ahead, and from the freezer”. 

Why not, I said! So I’ve been taking photos of my food even more than usual 😂 like a photographic food diary, and it’s sometimes boring and sometimes delicious and sometimes weird, but you’re welcome to follow along if you like!! 😁

Today’s “day on a plate” in pictures: 

Breakfast: herb & cheese fatayer (grain-free pastry from Life-Changing Food filled with a mixture of quark, eggs, herbs and lemon zest - will share recipe in another post) - made yesterday and stored in fridge/freezer, heated in grill and eaten on the run with coffee 😁

Lunch: savoury mince from Simple, Healing Food (made yesterday, with a lot of cabbage added because we needed to use it 😄), fermented daikon radish (grown on the organic farm where Simi works), and Camembert cheese (made at a local dairy)

Snacks: Peanut butter chocolate fudge 😁 recipe on the blog ❤️ (and tea)

Dinner: Broccoli & cauliflower bake (from Simple, Healing Food except with cheese on top rather than macadamia “cheese” - prepared yesterday, stored in fridge then baked in oven tonight), steak & veggies - kids had fish instead of steak … I made lots as the leftovers are for work lunches tomorrow 😊

Before bed: probably another cuppa tbh but last night was beet kvass - I don’t think I’ll do that again right before bed though, it was a bit too strong before bed 😄

I don’t know if any of this will be at all helpful, but I guess it will show that I’m not always perfect and I don’t always stick to my meal plan and my food isn’t always “instagrammable” 😄 and that’s ok! 🤗 

PS My meal plan for the week is at the end - links are in my newsletter sent out on Monday. ❤️

#cooking #dayinaplate #quirkycooking #meals #quirkymeals #jowhitton #whatimeating #currentlyeating #food #keepingitreal #glutenfree #grainfree #wholefood #mealplan #usewhatyouhave #reducefoodwaste
I had so much work planned to do today, but at 6am I had so much work planned to do today, but at 6am I decided it was much more important to drive down the mountain and spend the day eating good food and drinking amazing local coffee with our dear friends visiting from Melbourne. 😍❤️ Have you heard of the 5 years rule? In 5 years time, no one is going to remember the housework didn’t get done today, the newsletter didn’t get written, the washing didn’t get put away, or the dinner was very basic. But we WILL remember this beautiful day spent with family and friends. ❤️ 

[Photos taken at @guyalacafe (YUM!! Just sayin’) and @rustysmarkets 🥥, Cairns]

#whatsreallyimportant #the5yearrule #friends #family #goodfood #bestcoffeeintown #timeout #catchup #connection #community #love #cafe #guyalacafe #rustysmarket #cairns #cairnslife #farnorthqueensland 

@just_acountrygal_ @natashacincotta @laudy.cincotta @isaacjwhitton @simeonwhitton
Did you know you can get my cookbooks at your loca Did you know you can get my cookbooks at your local Source Bulk Foods store? 🎉🎉🎉

@thesourceerina NEW COOKBOOK just landed - “Simple, Healing Food”, the fabulous latest book from Jo Whitton of Quirky Cooking fame.
.
The simplest and most effective way to reclaim our health, and improve the health of our families and the world around us, is to embrace nutrient-dense whole foods; the traditional foods that have nourished humans for thousands of years.This invaluable guide from Quirky Cooking's Jo Whitton provides all the information you need to transform the way you look at food. Packed with easy-to-follow and nutritious recipes, with practical advice from integrative nutritionist and GAPS practitioner Elyse Comerford, the gentle, step-by-step approach used in this book will have you cooking fresh, delicious and easily digested whole foods you and your family will love. Inside you'll find:
🌱Over 140 gut-loving recipes that are completely free from grains, gluten and refined sugar
🌱Fuss-free meals suitable for a wide variety of dietary challenges, including dairy free, egg free, nut free, nightshade free, GAPS and low FODMAPS
🌱Ideas for healthy snacks and treats
🌱Nutrition advice for improving gut health, from nutritionist Elyse Comerford
🌱Tips to help you discover the joy and simplicity of cooking with whole foods.
.
Simple, Healing Food is for everyone who wants to cook and eat their way to better gut health.
.
With our 20% off storewide sale on till Sunday, it’s a fantastic time to add this one to your collection, or put it aside for someone special. Shop the sale online for delivery or click and collect, link in bio. 
.
📷 @thesourceerina

#cookbooks #quirkycooking #wholefood #glutenfree #grainfree #recipes #thermomix #stovetop #oven #slowcooker #realfood #familymeals #jowhitton #sourcebulkfoods
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From this… to this! 😍

On this live, 1 hour video I made:

- Gypsy Stew (with chicory leaves, bok choy, tomatoes, Spanish onions, Russian garlic, a red chilli, lemon juice, chicken stock & chicken breast, ghee, salt & pepper - forgot the flat-leaf parsley 🙄)

- Beef & Cabbage Soup (with brown onion, Russian garlic, tomatoes, carrots, cabbage, zucchini, fresh parsley & oregano, thyme, sage, tomato paste, red wine vinegar, honey, salt, pepper, chicken stock and just 300g beef mince for a meal that feeds 6-8 adults!)

- Pumpkin, Cauliflower & Leek Mash (made with the above plus coconut cream, ghee, salt & pepper), to serve dolloped into the Beef & Cabbage Soup

- Herb-Roasted Chicken (with the chicken pieces from making the stock)

I fed 8 people last night (the kids & their friends plus Simi twice 🤣) and they licked their bowls clean! 😁 (Practically!) And there were plenty of leftovers for work lunches and dinners today. 🎉🎉

LINK IN BIO to watch video! Recipes in Life-Changing Food and Simple, Healing Food cookbooks. ❤️

https://youtu.be/28q5Qqor1qg

#quirkycooking #quirkycookingchats #cookingvideo #cookingpodcast #podcast #dinnerideas #seasonalproduce #inseason #winterveggies #wintermeals #familymeals #glutenfree #grainfree #wholefood #eattherainbow #gaps #paleo #justeatrealfood #supportyourfarmers #organic #organicveggies #athertontablelands #fnqlife #cairnslife #farnorthqueensland #australia #fnqfood #food
Want to hang out and cook with me this afternoon? Want to hang out and cook with me this afternoon? 😃 In my last podcast video I showed how I meal plan to use up the produce I have on hand and reduce food waste. Today I’m going to go live at 4pm (AEST) and show what I’m making for dinner with some seasonal produce I picked up today at my local organic farmer’s co-op! 

If you miss the live, you can watch later on my Quirky Cooking YouTube channel. 🤗

#livevideo #cooking #seasonalproduce #usewhatyouhave #produce #seasonal #local #dinner #mealplanning #familymeals #wholefood #glutenfree #grainfree #delicious #nourishingfood #healingfood #athertontablelands #farnorthqueensland #australia #inseason
This is the kind of message I LOVE getting!! It’ This is the kind of message I LOVE getting!! It’s small changes like these - learning to use what you have, working out a simple meal plan, getting some meal prep done ahead of a busy week - all make a huge difference to feeling motivated, organised and less overwhelmed. And there’s the added bonus of saving money and reducing food waste. 🎉🎉 Win win!!

Watch this video on my Quirky Cooking YouTube channel, or listen via your podcast app. 🤗

#mealplan #planahead #fridgeorganization #fridgeforaging ##organised #meals #moneysavers #reducefoodwaste #useitup #savemoney #wasteless #freshproduce #eatwell #spendless #food #cooking #quirkycooking #jowhitton #quirkycookingchats #cookingvideos #podcast #australianfoodie #farnorthqueensland #fnqfood
Far North Queensland winter evenings be like… 😂😂😂 (It’s getting down to 9C tonight and we’re feeling the cold!) 🤣🤣🤣

#fnqlife #fnqwinter #winter #athertontablelands #farnorthqueensland #Australia #myboys #chattime #wishwehadafireplace 😁
Exciting news!! @elysenutritionist and I are hosti Exciting news!! @elysenutritionist and I are hosting an ‘Open Fire Feast’ at @thebarnretreat on July 28th! 🎉🎉 It’s like a half day, outdoor feast + gut health retreat, with amazing chefs @pipsplate, and @walfoster of @naturalicecreamaustralia!! 😍🎉🎉 

We will be savouring every mouthful of locally-sourced produce as we watch the food being prepared over the open fire, with multiple courses culminating in a gourmet, cultured-ice cream dessert. 

@elysenutritionist and I will be sharing our health wisdom between courses and talking though the process as the food is being prepared, with cooking demonstrations and harvesting of honey and some local produce on site. 

Tap on link in my bio for details and to book your spot!

{This is an exclusive event with only 40 tickets available.}

https://www.quirkycooking.com.au/2022/06/open-fire-feast-event/

Photos by @jesskearney_ and @ellibyrne 📷 

#firefeast #fire #feast #event #guthealth #healingfood #realfood #wholefood #nourishing #healthy #outdoors #outdoordinner #openfirecooking #byronbay #northernrivers #thebarnretreat #miniretreat #halfdayretreat #quirkycooking #jowhitton #elysecomerford #nutritionist #pipsumbak #pipsplate #walfoster #naturalicecreamaustralia
So, did you see my latest podcast video showing ho So, did you see my latest podcast video showing how I meal plan to use up the produce I have on hand each week? 😃🍋🥒🥑🥕🍌🥦 Here’s my lunch today, with some of the produce & ideas shown in the video… 

- baked sweet potatoes (I bake a few whole in their skins & keep in the fridge to add to meals), sliced & pan-fried in ghee with homemade butter (from cream that was nearly out of date & needing to be used), sprinkled with the a sesame seed/nigella seed spice blend (Everything Bagel Blend by @gewurzhaus)

- a cheat’s version of pickled beetroot (boiled, sliced, drizzled with apple cider vinegar and stored in the fridge for up to a couple of weeks)

- smoky baba ghanouj on the side (I had SO many eggplants & my sister made this with some of them) - recipe in Life-Changing Food

- homemade sauerkraut (I always have jars of kraut & fermented veggies in the fridge - such a great way to preserve an abundance of veggies, & so good for your gut!!) - recipes in Simple, Healing Food

An inexpensive and delicious meal using locally grown, in season, pesticide-free produce from my CSA box ❤️

Need some inspiration to help you use up the produce in your fridge? Check out my latest podcast, do a “fridge audit”, make a list of ideas, plan your meals for the week, and save yourself some money!!

Watch on my Quirky Cooking YouTube channel, or listen via Quirky Cooking Chats on your podcast app. ⭐️⭐️⭐️⭐️⭐️

#lunch #wholefood #justeatrealfood #useitup #reducefoodwaste #reducewaste #cooking #veggies #locallygrown #seasonal #eatseasonal #localfood #fnqfood #pesticidefree #csa #communitysupportedagriculture #simplefood #foodismedicine #quirkycooking #jowhitton #recipes #moneysaver #mealplan
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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

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