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Topics - Chelsea (Thermie Groupie)

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Dried apricot, date and coconut balls with coconut butter

These were super easy to make and contained only 3 ingredients. I had never made coconut butter before and found that pretty nifty.

Sadly my kids and DH aren't keen on the balls.  I don't mind them but my taste-buds are probably geared a bit more toward wholesome food. The balls aren't like the apricot/coconut bites that you can buy in the supermarket but that's probably a good thing sugar-wise.

Cakes / Chelsea's Coconut Rough
« on: July 07, 2013, 11:49:31 am »
My version of the 'Chocolate Alternative' from a Taste of Vegetarian cookbook (we don't like coconut oil :P):

Homemade Coconut Rough

130g raw organic almonds
75g cashews
250g organic pitted dates
30g organic dessicated coconut
30g organic cacao powder or cocoa powder
generous pinch Himalayan salt
30g rapadura
60g butter in cubes
30g organic shredded coconut


Line a lamington tin with baking paper.

Place nuts into TMX bowl and grind for 8 seconds on speed 7. Set aside in a large mixing bowl.

Add all other ingredients (except butter and shredded coconut) and chop for 30 seconds on speed 7. Set aside with nuts.

Add butter to TMX bowl and melt for 2 minutes at 60 degrees on speed 2.

Add all ingredients into the bowl with the butter and mix on reverse speed 5 until well combined.

Empty into tin and press out to the edges with knuckles. Smooth over with back of spoon. Score with a knife to create squares and refrigerate. Break or cut into squares when set and keep in fridge.

Notes: Don't forget that cacao is a mild natural stimulant. Go easy on this before bed and also if you are breastfeeding. :-)

Main Dishes / Chelsea's Italian Sausage Gratin
« on: July 07, 2013, 11:46:29 am »
Italian Sausage Gratin - Winter Comfort Food

120g tasty cheese cubed
1 clove garlic - peeled
1 onion – peeled and quartered
40g organic olive oil
1 carrot – washed and roughly chopped
2 stalks celery
1 x 400g tin organic tomatoes
50g dry white wine
150g water
1 tbsp TMX vegie stock concentrate
8 organic beef sausages (lean) or Italian flavoured sausages
2-3 bread rolls
butter (for spreading)
4 eggs (optional
Small handful of fresh basil leaves chopped
2-3 springs of thyme
Freshly cracked pepper to taste
To serve: Freshly baked rustic bread rolls and homemade butter. Mmmmm!


Preheat oven to 180 degrees.

Place pricked sausages in varoma dish. Place four on the bottom and the other four on top (facing in the other direction). Place the eggs (whole) in the varoma tray.

Add cheese to TMX bowl and grate on speed 8 for 3 seconds. Set aside.

Drop garlic onto blades spinning at speed 7. Add onion and chop at speed 5 for 3 seconds. Scrape down sides. Add oil and saute for 3 minutes at 100 degrees, speed 1.

Add carrot and celery and chop on speed 5 for 5 seconds. Add tomatoes, wine, water and stock.

Place the varoma into position and cook for approximately 25 minutes at varoma temperature on speed 2.5 (in between the 2 and 3). I like to give the sausages a quick turn after 15 minutes.

While the TMX is cooking slice the bread rolls into slices approximately 2cm thick and butter on one side. Place them buttered side down in a large baking dish (I use my glass lasagne dish). Cover the entire base of the dish with the slices.

After the TMX finishes check that the sausages are cooked and cook for a little longer if necessary.

Remove the varoma and place the eggs in a bowl of cold water to cool.

Slices the sausages into small pieces (I did 1cm slices) and place in the TMX. Place the basil, thyme and pepper into the bowl also. Mix on reverse speed 3 for 6 seconds.

Pour the sausage mixture over the bread in the baking dish. Peel the eggs and slice the boiled eggs thinly over the sausage mixture. Sprinkle with the grated cheese and bake for 30 minutes at 180 degrees. Enjoy!


I am toying with the idea of chopping the sausages in the TMX (with the sauce), but am unsure how finely chopped they would end up.

You really need lean sausages for this recipe. It would be very oily with regular snags!

The recipe doesn't hold it's shape overly well, so perhaps consider making individual servings in ramekins if presentation is important.

Only add the eggs if you are really partial to boiled eggs. They were in the original recipe that I wrote down years ago, but are very optional. We liked them though. :-)

Breakfast / Chelsea's Wholegrain Dutch Baby Pancakes
« on: July 07, 2013, 11:44:31 am »

130g spelt, wheat or khorasan grain
210g milk of your choice (I use non-homogenised dairy)
1 tbsp of organic apple cider vinegar
75g butter (small cubes)
3 large eggs (or 4 medium)
1/2 tsp vanilla extract


Mill grain on speed 9 for 1 minute and 30 seconds. Pour into a jug or bowl and sit on TMX lid. Weigh in milk and measure in vinegar. mix well and leave to soak for 12-24 hours.

After the soaking period preheat your oven to 250 degrees.

Place your glass dish on top of your TMX lid and weigh in the butter. Throw in several pieces at a time so the weight will register properly. Scatter the pieces over the bottom of the dish and then place the dish in the heating oven for 2-3 minutes or until melted.

Add the eggs to the TMX bowl and whisk for 30 seconds on speed 5.

Add the soaked mixture and vanilla extract and beat for 1 minute on speed 3.

Carefully and slowly pour the batter over the butter in the pan. Cover the entire base of the dish. It doesn't matter if a little butter ends up on top.

Bake for 15-20 minutes until light brown and fluffy. Slice and serve with your choice of toppings. I like lemon juice and rapadura and my boys all like homemade jam. :-)

Desserts / Chelsea's Apple Berry Custard Crumble
« on: July 07, 2013, 11:42:57 am »
I have combined a Quirky Cooking recipe and Bron's Apple Crumble recipe (from the forum here) to make this yummy crumble.


50g hazelnuts
100g spelt flour
1 tsp baking powder
4 thin strips of lemon and/or orange zest (thinly peeled, no white)
100g cold butter - in small pieces
80g rapadura

60g rapadura
2 eggs
500g non-homogenised milk
40g cornflour

Fruit Base
4 apples peeled and sliced
1-2 cups frozen berries (we used blackberries)
2 tbsp rapadura
1 tsp cinnamon


Preheat oven to 180 degrees.

Make the topping first be placing the hazelnuts into TMX bowl and chopping them for 7 seconds on speed 5. Set aside.

Place flour and lemon zest strips into bowl and blitz for 15 seconds on speed 9 (check zest and blitz for longer if necessary to become very fine).

Add butter,rapadura and nuts and mix for 5 seconds on reverse speed 5. Set aside.

To make custard place rapadura into the bowl and blitz for 10 seconds on speed 9. Add other custard ingredients and program 7 minutes, 90 degrees on speed 4.

While the custard is cooking peel and slice the apples and place them in a pudding dish with the berries. Sprinkle over the rapadura and cinnamon and stir well.

When the custard has finished cooking pour it over the fruit. Sprinkle over the topping and pat it down so that it will form a crust.

Bake for 30 minutes. Enjoy!

Members' comments
Wonder - Made this tonight in 7 individual serves. I did half with only apple and half with apple and berries. We all enjoyed them and apple crumble loving DS was happy to eat them but I think he would prefer traditional apple crumble with separate custard. I will definitely make again and glad I thought to do them in individual serves, I think I will do all our crumbles this way so I can tailor the fruits to individual tastes.

Main Dishes / Chelsea's Easy Curried Sausages
« on: July 07, 2013, 11:39:50 am »

200-300g rice (see notes for using brown rice)
900g water
8 lean beef sausages
trimmed green beans or broccoli florets (optional)
1 large brown onion - peeled and quartered
30g organic olive oil
2 carrots - washed and sliced into rounds (or half rounds if big carrots)
250g water
2 tsp chicken stock (see notes)
1 tsp curry powder (or to taste)
salt and pepper to taste
2 level tbsp white spelt flour or corn flour
2-3 tbsp water


Weigh rice into basket and rinse well. Add 900g water to bowl and insert rice basket.

Place sausages into varoma dish - 4 across bottom and 4 on top (laying in opposite direction to those below). Place green veg in varoma tray.

Fit varoma to TMX lid and cook for 16-18 minutes at varoma temp, speed 4. Remove varoma and set sausages aside to cool a little. Place rice in thermoserver and top with green veg. Rinse bowl and dry.

Place onion into bowl and chop for 3 seconds on speed 5. Scrape down sides, add oil and saute for 3 minutes at 100 degrees on reverse speed 1.

Add carrot, 250g water, chicken stock, curry powder and salt and pepper. Cook for 15 minutes, 100 degrees, reverse speed 1. While this is cooking slice each sausage into 4-6 pieces. Mix the flour and water together in the MC to form a paste.

When the TMX has finished cooking add the sausages and flour paste and cook for a further 3 minutes at 100 degrees, reverse speed 1.

Plate with the steamed rice and greens. Enjoy!


Chicken stock paste can be made easily in the TMX. There is a good recipe in the My Way of Cooking book.

If you wish to use brown rice then you need to add 1200g of water to the TMX and cook the rice for 17 minutes before adding the varoma and cooking for a further 16-18 minutes.

members comments

Frozzie - Was quite tasty.. Had it with Brown Rice and peas and followed Chelsea's cooking tip for Brown rice and when to add varoma.

Desserts / Chelsea's Golden Syrup Dumplings
« on: July 07, 2013, 11:37:21 am »

300g unbleached spelt flour (try 250g plain wheat flour?)
2 tsp baking powder
100g cream
120g non-homogenised milk
pinch Himalayan salt
golden syrup (copious amounts :-))
270g boiling water
2 tbsp desiccated coconut


Preheat oven to 180 degrees and boil kettle.

Place the first five ingredients in TMX bowl and mix for 2 seconds on speed 5. Then knead for 20 seconds on interval speed or until the dough just comes together.

Tip the dough out onto a bread mat or lightly floured surface. Gently pat out into a rectangle (approx 20x30cm).

Spread the dough with a generous layer of golden syrup and roll into a log. Cut the log into 9 slices (they should look like scrolls when turned on their side).

Pour the boiling water into a square 18x18cm glass dish (or similar size dish) and mix two tablespoons of golden syrup into the water.

Stand the dumplings in the dish of water in 3 rows. Sprinkle with coconut and bake for 25-30 minutes. Serve straight away with cream or ice cream.


Don't let the dumplings stand for too long before serving as they will absorb all of the yummy sauce.

Bread / Chelsea's Wrap Recipe
« on: July 07, 2013, 11:35:52 am »

250g unbleached spelt flour
100g water
50g organic extra virgin olive oil
pinch Himalayan salt


Place all ingredients in TMX bowl and knead for 1 minute on interval speed.

Tip out on bread mat or lightly floured surface and knead into a ball. Cut into 6-8 pieces (depending on the size wrap you require) and roll into little balls in your hands.

Heat a fry pan on the stove (I use medium heat). Roll each ball out as thinly as possible into a circle shape and then place in the dry fry pan. Keep a close eye on the wrap as they can burn easily and turn when the spots turn brown.


They will puff up a little, but just press the air out gently with a spatula.

Take care not to overcook. It is better to remove them a little early from the pan than overcook them.

Cakes / Chelsea's Basic Choc Chip Cookies
« on: July 07, 2013, 11:34:00 am »

125g butter, cubed
1 free-range egg
100g organic raw sugar (or 150g rapadura and no brown sugar)
70g brown sugar
300g plain flour (or 340g spelt flour)
2 level tsp baking powder
120g choc chips (or 1 x 100g block of organic chocolate chopped)


Preheat oven to 180 degrees and grease or line biscuit trays.

Add butter, egg and sugars to TMX bowl and beat for 40 seconds on speed 3.

Add flour and baking powder and mix for 20 seconds on speed 4.

Add choc chips and mix on reverse speed 3 for 10 seconds.

Roll mixture into balls (heaped tablespoon amount), place on tray and press down with a fork.

Bake for 10-12 minutes. Yum!

Breakfast / Chelsea's Wholegrain Pancakes
« on: July 07, 2013, 11:31:22 am »

390g non-homogenised milk
150g spelt, wheat or khorasan (kamut)
1 tbsp organic apple cider vinegar

30g organic oil (mild flavoured)
3 free range eggs
pinch Himalayan salt

Place milk, grain and vinegar in bowl and blend for 2 minutes on speed 9. Scrape mixture down half way through.

Scrape mixture into a bowl (or leave in TM), cover with a tea towel and leave to soak at cool room temperature for 24 hours (I really do recommend this amount of time).

After the soaking period add all of the ingredients into the TM bowl (including the soaked flour) and blend for 3 minutes at speed 9.

Refrigerate for 30 minutes before making the crepes.

I make six large (and extremely filling) crepes using my crepe pan. I season the pan with butter before making the first crepe and then do not add any more butter to the pan.

Serve as sweet or savoury crepes - with lemon and rapadura, pure maple syrup, fruit and cream, chicken curry etc.

Cakes / Chelsea's Muesli Slice
« on: July 07, 2013, 11:29:03 am »

80g dried apricots
75g dried apples
110g butter
70g rapadura
50g organic honey
90g organic rolled oats
45g shredded coconut
85g white spelt flour or 75g plain wheat flour
1 tsp baking powder
80g organic sultanas or sweetened cranberries

Preheat oven to moderate (180 or 160 fan forced) and line a 20x30cm lamington tray with baking paper.

Place dried apricots and apples into TMX bowl and chop for 10 seconds on speed 5 or until fine. Set aside.

Combine butter, rapadura and honey in TMX bowl and heat for 1 minute, 100 degrees, speed 3.

Add all remaining ingredients (including the chopped apricot and apple) and mix on reverse speed 3 for 15 seconds or until well combined.

Press mixture into prepared pan and smooth with the back of a spoon.

Bake for 15-20 minutes or until golden brown. Cool in pan, before lifting out and slicing into squares or bars.


If you can't lay your hands on rapadura, raw sugar will be fine.

Keep an eye out for healthier options when buying dried fruit. Look for sultanas that are free from harmful vegetable oil. They will look a slighty chalky instead of shiny. Clyne's Organic sultanas are very yummy and are sold at Coles. Also look for dried apricots that have been dried naturally without the use of sulphur dioxide (220) that preserves the colour. They are darker in colour (some are almost black) but the flavours are beautiful. I buy my organic dried apricots from my local health food store.

Vegetarian / Chelsea's Veg and Rice Slice
« on: July 07, 2013, 11:27:28 am »

120g brown rice - uncooked
120g tasty cheese
4 eggs
120g milk
1 lrg carrot - quartered
1 lrg zucchini - quartered
4 chives - quartered
1/2 cup corn kernels
110g spelt flour (or plain wheat flour)
1 tsp baking powder


Weigh rice into basket and rinse well. Weigh 1200g of water into bowl, insert basket and cook rice for 35 minutes, varoma temp, speed 4.

Remove rice when cooked and rinse in cold water. Rinse out bowl in cold water and dry.

Preheat oven to 180 degrees (160 fan forced) and line a 20x30cm lamington tray with baking paper (leave a little overhang above sides of tray). Use a peg on each side to hold the baking paper in place. Remove the pegs before baking though :-).

Grate cheese in TM for 3 seconds on speed 8. Set aside.

Add eggs and milk to bowl and whisk for 15 seconds on speed 4. Set aside (poured in with cheese is fine).

Add carrot, zucchini and chives to bowl and grate for 3-4 seconds on speed 5 or until chopped finely.

Add all ingredients on the list into bowl and mix for 20 seconds on reverse speed 3 or until well combined.

Pour into lined tray and spread evenly.

Bake for 30 minutes or until golden brown and firm to touch.

Some lovely additions to the slice include:
*diced triple smoked ham and cracked pepper
*diced cooked chicken and sweet chilli sauce
*tuna would probably also work well if you like it.


1 large juicy orange
80g organic honey
40g rapadura (or brown sugar)
1 level tsp ground ginger (or you can use fresh)

1.2kg chicken winglets or mini drum sticks
40g olive oil


To make marinade:

Cut orange into quarters and remove flesh using a knife. Place orange flesh in TM bowl and puree on speed 7 for 10 seconds. Discard skin and pith.

Add honey, rapadura and ginger and mix on speed 4-5 for 10 seconds.

Place chicken pieces in a bowl and stir marinade through. Refrigerate for approximately two hours, stirring and spooning the mix over the chicken after the first hour.

Cook as directed in this recipe. I added the left-over marinade in with the chicken and it made a lovely thick sauce to drizzle over the rice and steamed veggies that I served the chicken with.


Main Dishes / Chelsea's Honey Baked Pumpkin Risotto
« on: July 07, 2013, 11:24:19 am »
Ingredients (serves 4)

900g pumpkin, peeled, cut into 1cm cubes
2 tbsp organic olive oil
1 tbsp honey (for drizzling)
2cm piece ginger – peeled
1 onion, peeled and quartered
2 celery stalks, washed and quartered
40g organic olive oil
220g arborio rice
160g white wine
600g water
1 tbsp vegie stock concentrate
Juice of 1/2 lemon
1/2 cup chopped flat-leaf parsley, plus extra to garnish
2 tbsp mascarpone (or softened cream cheese) plus extra to serve
Salt and pepper
Honey (to serve)


1. Preheat the oven to 220°C.

2. Place chopped pumpkin in an even layer on a large baking tray and drizzle with 2 tablespoons of oil. Season with salt and pepper. Roast for 15 minutes, then remove and drizzle with honey, tossing well to coat each piece. Roast for a further 15 minutes until cooked and golden. Start cooking the risotto with the directions below whilst the pumpkin is baking.

3. Add ginger to the TM bowl and grate for 10 seconds on speed 6. Add onion and celery and chop for 3 seconds on speed 5. Scrape down sides of bowl.

4. Add oil and sauté for 3 minutes on 100 degrees, reverse speed 1.

5. Add rice and wine and cook for a further minute.

6. Add stock concentrate and water and continue to cook for 16 minutes at 100 degrees, reverse speed 1.

7. Tip risotto into thermoserve and use spatula to stir through lemon juice, pumpkin, parsley, marscapone and salt and pepper. Leave to sit for 10 minutes.

8. Serve with a dollop of mascarpone, a drizzle of honey and extra parsley.


Suggestions from other forum members.

Flavour of the month- used parmesan instead of mascarpone, use ˝ onion next time and cook for 5 minutes.

Babies and Kids / Chelsea's Fruity Puff Bars
« on: July 07, 2013, 11:19:52 am »

110g butter
90g rapadura
70g organic honey
1 tsp homemade vanilla extract
90g puffed brown rice
40g organic shredded coconut
70g dried sultanas, craisins or chopped dried apricots


Place butter, rapadura and honey into TMX bowl and heat at 100 degrees, for 6 minutes on speed 3. Add the vanilla extract in the last minute.

Add the remaining ingredients and mix for 20 seconds on reverse speed 3.

Scrape mixture into a baking tin lined with baking paper. Spread out and press down very firmly with hands (don't squash the rice but be firm).

Refrigerate and slice into bars when firm.

The original recipe says that these bars freeze fine. I have some bars in the freezer now and will report back how they go later in the week.

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