bacon egg

Dreamy Bacon & Egg Slice

Dreamy Bacon & Egg Slice
Serves 4
Super tasty, super easy, super healthy. Great for dinner, lunchboxes or to take on a picnic. Full of flavour and loaded with vegetables. Kid friendly, Thermomix friendly. This appears regularly on our dinner table.
Write a review
Print
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Ingredients
  1. 2 tbsps of Dreamy Carrot & Nutmeg spice
  2. 1 onion
  3. 1-2 zucchini
  4. 1 carrot
  5. 30g olive oil
  6. 6 eggs
  7. 4 tbsps of flour
  8. 3 thick sliced rashers of bacon cut into pieces with the fat trimmed
  9. 200g grated cheese (we love feta but use your favourite)
Instructions
  1. Cut onions in quarters and add to the TM bowl along with 30g olive oil.
  2. 5 secs | speed 4 | then scrape down the sides of the TM bowl and cook for 2 mins | speed 1 | 90°.
  3. Add in roughly chopped zucchini and carrot. At this point you can swap the carrot and zucchini for any vegetables of your choice.
  4. 5 secs | speed 5 to get a really finely chopped consistency. Less if you like your vegetables chunky.
  5. Add in eggs, flour and Dreamy Carrot & Nutmeg Spice Blend.
  6. 5 secs | speed 3
  7. Pour into a lined tin and sprinkle over the cheese and bacon pieces.
  8. Cook in a preheated at 200° fan forced for 25-30 mins until nicely golden on top.
  9. Leave to cool slightly and then slice and serve sprinkled with bacon dust and some grated parmesan cheese or allow to go completely cold in the fridge. Cut into slices and enjoy!
Notes
  1. Bacon Dust
  2. Pimp your slice by cutting the bacon fat trimming into little pieces and cooking in the oven alongside your slice until completely crisp. Once cold place in a Ziploc bag and bash into tiny pieces to sprinkle over the pie. This is next level delicious and worth the extra bit of effort :).
The Spice Trading Company https://www.thespicetradingcompany.com.au/
Moroccan Prawns

Moroccan Prawns

Moroccan Prawns
Write a review
Print
Ingredients
  1. Olive Oil
  2. 2-3 tablespoons Rockin' Moroccan Gourmet Seasoning Mix
  3. 1/2 kilo Green Prawns
Instructions
  1. Remove the heads by pulling and twisting. They should come off with ease. Grab around the eyes and firmly twist to pull the head off.
  2. Pull off the legs. Simply use your hand to pinch off the small dangling legs and pull them away.
  3. You can still remove the vein while leaving the shell on. To do so, clip the shell with scissors and pull the vein out, closing the shell back up. You can also pull the entire vein out in one piece if you break the head off and locate it.
  4. Rinse under running water and pat dry with paper towels. Moisture on the outside of the prawn will make the cook unevenly. Give them a quick rinse with cold water and then dry them off.
  5. If you don't plan on cooking them yet, keep the prawns on ice or in the refrigerator.
  6. Coat the Prawns in olive oil and 3 tablespoons of the Moroccan Seasoning and let them sit for 15minutes.
  7. Pan Fry or BBQ the green prawns turning them when the prawn turns bright red/orange and cook briefly on the second side until the flesh is no longer glassy.
Notes
  1. When cooking prawns on the BBQ it’s best to leave them in their shells as the intense direct heat can damage the flesh if not protected. Also, a lot of flavour is transferred from the shell to the flesh when you cook with it intact. My favourite tip is to slice through he back of the prawn with a serrated knife, remove the intestinal tract and the rub in the seasoning mix. That way you get the best of your marinade and the flavour from the shell, and a perfectly clean prawn! What more could you want?
The Spice Trading Company https://www.thespicetradingcompany.com.au/
rockin-spaghetti

Rockin’ Spaghetti

Rockin' Spaghetti
Serves 4
A new twist on a classic dish. You will find piles of flavour in this Italy meets morocco pasta recipe. Delicately spiced and full of vegetables it is so good!
Write a review
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 tbsps Rockin' Moroccan Spice Blend
  2. 500g mixed vegetables (carrot, onion, celery, spinach, zucchini, rocket, capsicum, mushrooms) roughly chopped
  3. 50g olive oil
  4. 500g minced meat (pork or beef)
  5. 100g wine (red or white)
  6. 400g can crushed tomatoes
  7. Spaghetti
  8. Feta (optional)
Instructions
  1. Thermomix recipe - adjust for stovetop accordingly
  2. Add 500g of mixed vegetables to your bowl. This is a great way to use up left over vegetables. You can use pretty much anything you have to hand.
  3. 5 secs | speed 7
  4. Add 50g olive oil
  5. 5 mins | speed 2 |120°
  6. Add 500g minced meat and break up any large pieces with a spatula
  7. 8 mins | R speed 1 | 120°
  8. Add 100g wine
  9. 5 mins | R speed 1 | Varoma
  10. Add 400g canned crushed tomatoes and 2 heaped TBSPs Rockin Moroccan Spice Blend
  11. 20 mins | R speed stir | 100°
Notes
  1. Serve with spaghetti topped with feta and a drizzle of olive oil.
The Spice Trading Company https://www.thespicetradingcompany.com.au/
Light & Crispy South Indian Dosas

Light & Crispy South Indian Dosas

Light & Crispy South Indian Dosas
I had a craving and have been perfecting a recipe for light and crispy South Indian style dosas at home. I think I've got it! I've been using The Spice Trading Company Gourmet Dip and Seasoning Mixes. I dipped my crispy dosas in the Magical Mint and Coriander blend made into a dip. I blended 1/2 packet with 125gms natural plain yoghurt for a perfect accompaniment! Crispy, lacy dosas for people who love Indian food but find it hard to get the right ingredients. These dosas are gluten free. Perfect for snacks, dipping into chutneys and as an accompaniment for curries.
Write a review
Print
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 1/2 cup buckwheat flour
  2. 1/2 cup rice flour
  3. 1/4 cup plain yoghurt
  4. 1 tbsp coconut oil
  5. 1 cup carbonated water
  6. 1 tsp flaky sea salt
  7. 1 green jalapeno chilli, finely chopped
  8. 2 tbsp coriander, finely chopped
  9. 1 spring onion, finely chopped
  10. 1/2 tsp cumin seeds
  11. 1 tbsp chia seeds
Instructions
  1. Add the buckwheat flour, rice flour, yoghurt, coconut oil and water to a blender. Mix well and check the consistency of the batter. It should be like double cream. Add more water, 1 tablespoon at a time if needed.
  2. Add the salt, chopped chilli, coriander, onion, cumin & chia seeds. Stir to combine and let this mixture rest for about 15 minutes. Check again the consistency and add a little water if thickened too much.
  3. Heat a large griddle or frying pan until smoking hot. Pour a ladle of batter in a circular motion and turn the pan to allow it to spread out as much as possible yet still stay together.
  4. Cook for 3-5 minutes on this side, then flip for another minute on the other side. Set aside on a plate while you cook the other dosas.
Notes
  1. If you don't have buckwheat flour, you can easily grind whole buckwheat kernels in a food processor. If you can't find buckwheat, then you could use oats (and grind them down as well). The end result will not be as crispy though.
  2. These dosas can be made in advance then heated up in a skillet right before serving.
Adapted from http://www.eatwhatweeat.com/
The Spice Trading Company https://www.thespicetradingcompany.com.au/
Vegetarian Lasagne

Vegetarian Lasagne

 

 

 

Vegetarian Lasagne
Serves 6
Delicious! Thermomix friendly and can be adjusted to suit regular stove top cooking.
Write a review
Print
Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
Ingredients
  1. 1 sachet Holy Chilli Guacamole Gourmet Seasoning
  2. ½ brown onion
  3. 2 garlic cloves
  4. 1 handful basil leaves
  5. 2 carrots roughly chopped
  6. 1 stick celery roughly chopped
  7. 1 small sweet potato peeled and roughly chopped
  8. 100g mushrooms halved
  9. 1 red capsicum roughly chopped
  10. 2 zucchini roughly chopped
  11. 3 tomatoes halved
  12. 400g diced tinned tomatoes
  13. 300g passata
  14. 50g red wine
  15. 20g TM vegetable stock concentrate = 1 stock cube
  16. Salt and pepper to season
  17. 1 portion béchamel sauce
  18. 100g tasty cheese for topping
  19. ½ cup breadcrumbs
  20. 1 package lasagne sheets
  21. Bechamel Sauce
  22. 40g Butter
  23. 40g Plain Flour
  24. 500g Milk
  25. ½ tsp salt
  26. 2 pinches ground black pepper
  27. 2 pinches ground nutmeg (optional)
  28. Place butter into mixing bowl and melt 3min/100degrees/speed 1.
  29. Add flour and cook 3 min/100degrees/speed 1.
  30. Add milk, salt, black pepper and nutmeg (if using) and cook 6 min/90degrees/speed 4. Serve immediately or use as needed.
Instructions
  1. Grate all cheeses for Bechamel Sauce and Lasagne topping in TM bowl – set aside.
  2. After giving TM bowl a quick rinse, place onion, garlic cloves and basil in bowl and chop for 3 seconds, speed 6. Scrape down sides of bowl then saute for 2 minutes, 100degrees, speed 1.
  3. To sautéed mixture, add roughly chopped carrot, celery & sweet potato. Chop for 4 seconds, speed 5. Scrape down sides then add softer vegetables, roughly chopped capsicum, mushrooms, zucchini & tomatoes. Chop for 6 seconds, speed 5.
  4. To vegetable mixture, add passata, wine, pepper & vegetable stock. Cook veggie bolognaise mixture for 20 minutes, 100 degrees, reverse speed 1.
  5. Stir Holy Chilli Guacamole Gourmet Seasoning through the sauce and set aside while making the Bechamel sauce.
  6. Give TM bowl a quick rinse and make your Bechamel sauce.
  7. Layer your lasagne as you normally do in a baking dish – if you don’t normally make lasagne, I tend to layer it following this pattern –
  8. Bolognaise – bottom
  9. Lasagne Sheets
  10. Bechamel sauce
  11. Bolognaise
  12. Lasange Sheets
  13. Bechamel sauce
  14. Bolognaise
  15. Lasagne Sheets
  16. Bechamel sauce
  17. Grated cheese and breadcrumbs on top
  18. Cooking for approximately 30mins in the oven on 180 degrees until well browned.
The Spice Trading Company https://www.thespicetradingcompany.com.au/
Holy Chilli Guacamole Gourmet

Holy Chilli Guacamole Black Bean Tacos

 

 

 

Holy Chilli Guacamole Black Bean Tacos
Write a review
Print
Ingredients
  1. 2 cans (15 oz.) black beans, drained and rinsed (about 3 cups)
  2. 1 small can of corn kernals
  3. 1 red capsicum, cored and sliced
  4. 1 yellow capsicum, cored and sliced
  5. 1 green capsicum, cored and sliced
  6. 1 small red onion, sliced
  7. 1 lebanese cucumber diced
  8. 1 bunch fresh coriander to mix and garnish
  9. 1 tablespoon grapeseed or olive oil
  10. 6-8 corn or flour tortillas
  11. 1 lime cut into wedges, to serve
Instructions
  1. Chilli Guacamole
  2. Combine 250g of sour cream, cream cheese, yoghurt or dairy replacement with 1 sachet of Holy Chilli Guacamole mix or to your taste. Add 1 small avocado and a squeeze of lemon or lime. Allow to sit for 30 minutes.
  3. Filling
  4. Slice or dice capsicum, onion and cucumber and add the ingredients to a large mixing bowl. Combine the black beans and corn and stir through. Finally chop the coriander leaves and add the grapeseed/olive oil to the mixture.
  5. Heat the tortillas in a warm oven.
  6. Add the mixture to the tortillas and spoon the Chilli Guacamole on top to taste.
  7. Lime wedges can be added and squeezed onto the tacos for a delicious Mexican flavour!
Notes
  1. Hallelujah! Our Holy Chilli Guacamole spice blend will make the angels sing. For some divine flavour intervention, add as little or as much as you like and wait for the heavenly heat to appear.
The Spice Trading Company https://www.thespicetradingcompany.com.au/
Roasted Perky Pumpkin & Coconut Soup

Roasted Perky Pumpkin & Coconut Soup

 

Roasted Perky Pumpkin & Coconut Soup
Serves 4
Write a review
Print
Ingredients
  1. For Roasting -
  2. - 1 kg pumpkin, chopped into small chunks
  3. - 1 large apple, chopped into chunks
  4. - 1 ½ TBS coconut oil, melted
  5. - 2 tsp Perky Pumpkin & Chilli Gourmet Blend
  6. ………………………………
  7. - 1 medium size onion, chopped
  8. - 1 TBS coconut oil
  9. - 500ml vegetable stock
  10. - 400ml coconut milk
  11. - 2 tsp Perky Pumpkin & Chilli Gourmet Blend
  12. - Salt and pepper to taste
Instructions
  1. Heat oven to 200° C
  2. Mix chopped pumpkin and apple with coconut oil and Perky Pumpkin & Chilli Gourmet Blend.
  3. Spread on an oven tray and roast for 15 - 20 minutes. Turn over the pumpkin and apple and roast for another 15 minutes. The pumpkin should be tender and slightly caramelised.
  4. In a large saucepan, melt remaining coconut oil and lightly brown the onions.
  5. Next add the roasted pumpkin and apple, vegetable stock, coconut milk, Perky Pumpkin & Chilli Gourmet Blend and stir to combine.
  6. Season to taste by adding salt and pepper, if preferred. For a bigger kick of chilli add more Perky Pumpkin & Chilli Gourmet Blend to your liking.
  7. Bring to a boil then simmer for about 15 minutes.
  8. Pour soup into a blender and process until smooth. Or for a more rustic texture, use a large whisk to blend the soup.
  9. Serve with a sprinkling of Perky Pumpkin & Chilli Gourmet Blend on top.
The Spice Trading Company https://www.thespicetradingcompany.com.au/
Layered Salad Dreamy Carrot & Nutmeg Gourmet

Layered Salad in A Jar with Dreamy Carrot & Nutmeg Vinaigrette Recipe

 

Layered Salad in A Jar with Dreamy Carrot & Nutmeg Vinaigrette
The vibrant colours and textures of a layered salad in a jar look impressive and it’s easy to take to a picnic or barbeque. Creating the salad is a fun way to get your kids involved in meal preparation. My son Zac likes to create a “Rainbow Salad” with his favourite veggies and dressed with his favourite Dreamy Carrot & Nutmeg vinaigrette.
Write a review
Print
Prep Time
15 min
Prep Time
15 min
For the Vinaigrette
  1. 1/8 cup of white wine vinegar
  2. 1/4 cup of olive oil
  3. 1 TBS of Dreamy Carrot & Nutmeg Gourmet Blend
  4. Your favourite salad ingredients
Instructions
  1. Blend all of the vinaigrette ingredients well and add to the jar – this way the salad won’t get too soggy and it will be easy to mix when emptied into a bowl.
  2. Start adding salad ingredients in layers.
Notes
  1. Empty jar contents into a bowl, toss and enjoy!
The Spice Trading Company https://www.thespicetradingcompany.com.au/
Baked Whole Snapper Rocking Moroccan Medley Gourmet

Baked Whole Snapper – Rockin’ Moroccan Style Recipe

 

Baked Whole Snapper - Rocking' Moroccan Style
Serves 4
Such a simple dish to prepare and the aromatic flavours of Rockin’ Moroccan Medley marinade adds a bit of zest.
Write a review
Print
Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 3 to 4 kg fresh whole snapper (ask your fishmonger to scale, clean and gut)
For the marinade
  1. 2 TBS Rockin Moroccan Medley Gourmet Blend
  2. 1/4 cup olive oil
  3. I TBS fresh lemon or lime juice
  4. Salt to taste
  5. Lemons, sliced
  6. Leek, thinly sliced
  7. Handful of green herbs like parsley or coriander
Instructions
  1. For the marinade mix together the Rockin Moroccan Medley gourmet blend with the oil, lemon or lime juice and salt to taste.
  2. Make 3 to 4 deep scores almost to the bone on each side of the fish and massage the marinade into the cuts and all over the fish. Let the fish marinate in the refrigerator for 30 minutes to 1 hour.
  3. Meanwhile preheat the oven to 220° C
  4. Remove the fish from the refrigerator and place on a baking tray. Add some lemon slices, thinly sliced leeks and a handful, of fresh parsley or coriander in the cavity. If the fish is looking a little dry, lightly drizzle with a bit of olive oil.
  5. Bake the fish for 15 to 20 minutes until the flesh is flaky.
Notes
  1. To serve: Accompany the fish with wedges of fresh lemon & lime. This dish goes well with Cous Cous and drizzled with a Magical Mint & Coriander yoghurt dressing.
The Spice Trading Company https://www.thespicetradingcompany.com.au/