The only “Holy Chilli Guacamole” and “Rockin Moroccan Veggie Burger!

 

 

The only "Holy Chilli Guacamole" and "Rockin Moroccan Veggie Burger
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. VEGGIE BURGER
  2. 1 Sachet Rockin' Moroccan Medley Spice Blend
  3. 500 g Veggies (pick your favourites, e.g. carrots, potato, peas, leak, red capsicum, zucchini, sweet corn)
  4. 250 g Vegetable Stock (ideally homemade)
  5. 1 Tbsp Mixed Herbs
  6. 2 Eggs
  7. 3 Tbsp Rolled Oats / Porridge
  8. 2 Tbsp Sunflower Seeds
  9. Coconut / olive oil for cooking
  10. HOLY CHILLI GUACAMOLE
  11. 1/2 Sachet Holy Chilli Guacamole
  12. 1/2 large avocado
  13. Squeeze lemon juice
  14. 125 grams light Sour Cream
Instructions
  1. BURGER
  2. Finely dice all vegetables and blend all ingredients together.
  3. Allow to rest for 15mins.
  4. Form 2 tablespoons of mixture into a ball and then flatten into a frypan with heated coconut / olive oil. Fry approximately 7mins on each side.
  5. Serve on a burger with salad of your choice.
  6. GUACAMOLE
  7. Blend all ingredient and allow to rest for 15mins. Serve with the Veggie Burger on a bun of your choice.
Notes
  1. This recipe does not have to be served as a burger but can be plated with individual components :).
The Spice Trading Company http://thespicetradingcompany.com.au/

Spicy Perky Pumpkin Dahl

 

Spicy Perky Pumpkin Dahl
Easy and delicious!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 tablespoons Ghee
  2. 2-3 Tomatoes diced
  3. 1 large Onion diced
  4. 1 Sachet Perky Pumpkin Spice Blend
  5. 1 Cup Red Lentils
  6. Rock Salt
Instructions
  1. In a saucepan wash the lentils and then add twice the amount of water and boil with a pinch of salt.
  2. In a frypan heat 2 tablespoons of Ghee then add the onion and brown slightly. Add the tomato and cook until softened.
  3. Once the lentils have cooked do not drain, add the tomato and onion sauce and stir. The Perky Pumpkin Spice Blend sachet can then be added and stir until thickened. Can simmer for a further 5-10 minutes.
  4. Let sit or serve immediately 🙂
Notes
  1. Rice can be served as an option.
The Spice Trading Company http://thespicetradingcompany.com.au/

Perky Pumpkin Hassle Back Potatoes

Perky Pumpkin Hassle Back Potatoes
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Ingredients
  1. Potatoes
  2. Olive Oil
  3. Perky Pumpkin Spice Blend
  4. Chicken breast
  5. Buttermilk
  6. Breadcrumbs
  7. Chopsticks
Instructions
  1. Pototoes
  2. Wash some medium sized potatoes and cut in half length-wise.
  3. Make small cuts all the way along but not right through the potato.
  4. Use chopsticks either side to help get even cuts and stop the knife cutting all the way through.
  5. Place on a foil lined tray and drizzle with oil.
  6. Sprinkle with Perky Pumpkin Spice Blend.
  7. Cook for around 30-40 minutes, oven set at 180 degrees or until potatoes are golden and crisp.
  8. Buttermilk chicken
  9. Soak chicken breast in buttermilk for a couple of hours.
  10. Remove from buttermilk and discard the liquid.
  11. Dip in breadcrumbs (these can be seasoned with more Perky Pumpkin spice blend).
  12. Place on a foil lined tray and over bake for about 20 minutes or until crisp and golden outside and cooked through on the inside.
The Spice Trading Company http://thespicetradingcompany.com.au/

Mini Carrot & Nutmeg Egg Bites

 

Mini Carrot & Nutmeg Egg Bites
Yields 10
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.
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Prep Time
5 min
Total Time
35 min
Prep Time
5 min
Total Time
35 min
Ingredients
  1. 2 Tbsp's Dreamy Carrot & Nutmeg spice mix
  2. 1 onion
  3. 1 zucchini
  4. 1 small tin of corned (drained)
  5. 30g olive oil
  6. 6 eggs
  7. 4 tbsp's self raising flour
  8. 200g feta
Instructions
  1. Cut onions in quarters and add to the thermomix bowl along with 30g olive oil and a roughly chopped zucchini.
  2. 5 secs | speed 4 | then scrape down the sides of the thermomix bowl and cook for 2 mins | speed 1 | 90°.
  3. Add in eggs, flour and Dreamy Carrot & Nutmeg Spice Mix and feta 5 secs | speed 3.
  4. Add in tinned corn 5 secs | speed 3 reverse.
  5. Pour about 1/3 cup of mixture into a muffin tin lined with individual muffin cases.
  6. Sprinkle over cheese and crumbs if you are using them* see note.
  7. Cook in a preheated oven at 200° fan forced for 15 mins until or nicely golden on top.
  8. Leave to cool slightly and then serve with a salad or soup or just enjoy them on their own.
Notes
  1. Cheese and Crumbs
  2. Because who can resist grilled cheese? Sprinkle a little bit of grate cheese and a few fine breadcrumbs onto just before cooking. This makes these little beauties even more delicious and worth the extra bit of effort.
Adapted from Thermomix recipe
Adapted from Thermomix recipe
The Spice Trading Company http://thespicetradingcompany.com.au/

Perky Pumpkin Soup

 

Perky Pumpkin Soup
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 sachet Perky Pumpkin & Chilli spice mix
  2. 1 brown onion - cut into halves
  3. 20g butter
  4. 500g pumpkin peeled cut into pieces
  5. 1 carrot
  6. 500g water, adjust to taste
  7. 1tbsp vegetable stock
  8. 30g thickened cream
  9. 2 pinches salt, to taste
  10. 2 pinches black pepper, to taste
  11. Fresh basil leaves, to garnish
Instructions
  1. Place brown onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
  2. Add butter and saute 3 mins/120 degrees C/speed 1.
  3. Add pumpkin and carrot and chop 15sec/speed 7. Scrape down sides of mixing bowl with spatula.
  4. Add Perky Pumpkin & Chilli spice mix with the water and vegetable stock and cook 20min/100degree C/speed 1.
  5. Add cream (if using) and blend 1min/speed5-9, increasing speed gradually.
  6. Season to taste with salt and pepper then garnish with basil and serve hot.
Notes
  1. Serve Pumpkin soup with fresh crusty bread on the side.
Adapted from Thermomix recipe
Adapted from Thermomix recipe
The Spice Trading Company http://thespicetradingcompany.com.au/

Moroccan & Molasses Overnight Roast Lamb Shoulder

Moroccan & Molasses Overnight Roast Lamb Shoulder
Serves 8
Save Print Prep time 6 hours Cook time 10 hours Total time 16 hours This mouthwatering roast lamb is fork tender and perfumed with Moroccan spices and sweet from a drizzle of molasses. Such an easy recipe that cooks to perfection as you sleep.
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Prep Time
6 hr
Cook Time
10 hr
Total Time
16 hr
Prep Time
6 hr
Cook Time
10 hr
Total Time
16 hr
Ingredients
  1. 1 lamb shoulder, bone in
  2. 1 packet of Rockin' Moroccan Medley spice mix
  3. 2 tablespoons molasses
  4. 1 teaspoon salt
  5. 3 cloves garlic, roughly crushed
  6. 2 tablespoon red wine vinegar
Instructions
  1. 1.Wash the lamb and dry well with a kitchen towel. Make several slashes in the lamb and place in a large roasting tray. Rub the Rockin' Moroccan spice mix, garlic and the salt all over. Drizzle over the red wine vinegar and massage in with your hands, making sure the rub gets into the slashes too. Drizzle over the molasses. Let marinate in the fridge for 6-12 hours.
  2. 2.Preheat oven to 125C/250F. Add about a cup full of water to the bottom of the pan. Cover the roasting tray tightly with foil and leave in the oven to roast overnight. Check after 9/10 hours. Use a meat thermometer to see if the temperature is 100C/210F. (if not you may need to increase oven temp a little and check every half hour after that. Add some more liquid to the bottom of the pan if needed.). When done, the meat should be soft and the bone wobble out easily.
  3. 3.When cool to the touch, pick out the bones and any remaining fat or cartilage. Shred the meat with two forks and set aside in a bowl.
  4. 4.Pour the pan juices into a jug and allow to settle. Use a ladle to take off the fat layer on the top and discard. Add the juices back to the pan and add a little more stock or water if needed and deglaze the pan over the stove until the liquid is boiling. Pour back into the jug.
  5. 5.When ready to serve, heat the lamb back up in the roasting tray in the oven for 10/15 minutes. Pour over the pan juices.
Adapted from EAT what we EAT
Adapted from EAT what we EAT
The Spice Trading Company http://thespicetradingcompany.com.au/

Magical Minted Potatoes

 

 

Magical Minted Potatoes
Serves 2
Can be used as a side dish or as an easy meal...
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Prep Time
10 min
Total Time
25 min
Prep Time
10 min
Total Time
25 min
Ingredients
  1. 2 large potatoes (optional)
  2. 1/2 teaspoon turmeric
  3. Salt
  4. 1 tablespoon ghee
  5. 1 medium onion
  6. Black mustard seeds
  7. 2 teaspoons Magical Mint & Coriander Spice Blend
  8. 4 tablespoons natural yoghurt
Instructions
  1. Cut and dice potatoes and wash. Bring water to a boil in a saucepan and then add the potatoes, 1/2 teaspoon turmeric and a pinch of salt.
  2. In a frypan heat the ghee and add the black mustard seeds and then the onion. Cook until softened and then add the Magical Mint & Coriander spice blend. Stir and then add natural yoghurt, blend and turn off the heat.
  3. Drain the potatoes and return to the saucepan. Stir part of the blended mixture through the potatoes and put the remainder in a side dish.
Notes
  1. Don't look at Potatoes as a carb - Health benefits of Potatoes
  2. These health benefits include their ability to improve digestion, reduce cholesterol levels, boost heart health, protect from polyps, prevent cancer, manage diabetes, strengthen the immune system, reduce signs of aging, protect the skin, increase circulation, reduce blood pressure, maintain fluid balance, reduce insomnia, and boost eye health.
The Spice Trading Company http://thespicetradingcompany.com.au/