I've been inspired by all these people organising their pantries and posting photos lately on Facebook and want to do the same. I'm not a Tupperware person and don't want to spend a fortune on that brand however I like the practicality of it and lightness of plastic.
I understand glass jars are better and I have a few but they are too heavy and impractical for me and not great with little ones around.

I want them to organise things like nuts, seeds and pantry staples in my pantry. Ideally things that can fit inside of each when not in use. I'm thinking of just using Decor brand which is readily available and I have some of already. I like these pouring ones too but has anyone seen them in any shops NOR Perth? ( see pic in link below)Also are they on special anywhere?

I'm willing to hear other options too but not interested in really cheap stuff from Kmart, etc.

http://www.decor.com.au/usage/viewproducts.aspx?id=7321

This recipe appealed to me but I quickly realised it was neither quick nor cheap. Beef eye fillet cost me $40 for the kilo however it was much cheaper than another store which had it for $55. It takes a while to make as it needs 4 hours to marinate and one hour for cooking and resting time. Regardless, like the author says, it's worth it!

I had it marinating for ~8 hours. It smelt so scrumptious as it was cooking in the oven. We took it out after 45 mins as the recipe states however it seemed quite soft and we weren't sure it was cooked enough. We cut it open and saw it was totally raw inside so decided to put it in for another 15 minutes as a recipe from the taste.com.au website said to cook it for 1 hour for medium doneness. We actually should've just followed the recipe as the resting time would've cooked it just enough. Ours was a little overcooked after the extra 15 mins but still tasted great. Hubby kept on commenting how tender this meat was.

It's a lovely salad, although a little too spicy for me. Perfect for hubby. Not sure how often I would make it though as it's quite expensive. Forgot to include the pepitas and sesame seeds too. Will do it when eating the leftovers.

Here is a photo:

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Earlier in the day, I would've said I'm not making this again. I wanted to make it for lunch for the girls however I didn't realise how long this whole process took and so it ended up being their dinner. Make sure you allow time to cook potatoes, cool in fridge, make patties, cool for 1 hour and then fry! Knowing this now, I will do it in stages in future.

I made my breadcrumbs as suggestd but used soy and linseed bread rather than plain bread so you might notice that in the photo.

These patties were rather soft so that made dipping in flour, egg, breadcrumb mixture quite tricky as some easily fell apart. Maybe I need to refrigerate them for longer before doing starting this process.

They need more oil than recommended for frying.

Fortunately after all this effort they tasted delicious and all of us loved them - adults, baby and toddler. They don't look like the ones in the book as you can see below (the other side of the patties look rather burnt) but they certainly tasted delicious.

Here is a photo:

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Name of Recipe: Blueberry Lemon Tart (adapted for Thermomix from Peggy K's Kitchen Cures)
Number of People:8-10
Ingredients:

I doubled the ingredients (except topping) to fit into my 25cm tart tin.

Crust:
100g raw pecans
150g raisins

For the filling:
200g raw cashews
1 large lemon, juice & zest
¼ orange, juiced
1 teaspoon vanilla extract
1 tablespoon ground chia seeds
110g maple syrup
125g coconut water or plain water

For the topping:
1 cup blueberries + ¼ cup wild blueberries
½ teaspoon vanilla extract
1 teaspoon ground chia


Preparation:

To make the crust, weigh in pecans and raisins in Thermomix bowl and process for 10 secs – Speed 8 until the mixture comes together somewhat. Empty into tart tin with removable bottom and press onto base and sides using the back of wet spoon. Place in the freezer while you work on the filling.

To make the filling, add all ingredients into the TMX bowl and for 30 seconds – Speed 8, until smooth. Pour in more water if needed to make a smooth but thick mixture. Empty into tart tin.

Chill overnight in freezer before serving.

To make the topping, add ¼ cup blueberries to the TMX bowl, along with vanilla extract and ground chia. Puree until smooth 10 secs – Speed 8. Add remaining cup of blueberries  and mix for 15 secs – Reverse + Speed 3. Spoon onto tart filling

It is an expensive recipe but healthy. It tastes fresh and zesty.

Photos:


Tips/Hints:

Take out of freezer 45 minutes before serving otherwise quite frozen and difficult to cut and to eat.

I can't say I liked this. I can taste the coconut milk too much and although I love coconut milk normally, I didn't in this. My 2 year old daughter however enjoyed it. She thought it was too cold freshly made but really enjoyed eating it the next day as an icy pole.

The Thermomix did struggle to chop it all up and so I recommend using the spatula to help things along and giving it extra time.

Here is a photo:

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I was forced to make this when I realised that my tahini was outdated and i wanted to make hummus. Simple however I did not like the taste and i did not find it smooth like the tahini I am used to buying in a jar. Regardless, it worked well in the hummus.

Photo to come soon.
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Based on the name, we initially thought this was a pasta dish because the sauce is usually mixed in with pasta but no, it's a fish dish and apparently it's an adaptation of a recipe in the book 'In The Mix'.

It's a simple recipe and the sauce is cooking while the fish steams above. I used Dory fillets and they just fit in both Varoma trays. Takes about half an hour all up.

Personally, I didn't like the taste of steamed fish and it doesn't look as appealing either. The sauce was pretty good flavourwise but a bit runny. Hubby added a bit of chilli paste to it for heat. I also found that I needed some bread to mop up the sauce with and add a bit of substance to this recipe. My toddler happily ate it but didn't end up giving any to my younger baby girl.

Here is a recipe:

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This is a simple recipe in that you just chuck in all the ingredients and blend. We used it as a dip as suggested. My 2 year old daughter had some although she preferred the other options offered as part of lunch instead.

I enjoyed it though and kept on going back for more and is a good way to get beans into me, something I'm not too keen on.

Here is a photo:

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