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 http://thespicetradingcompany.com.au/

Chicken & Avocado Wrap with Holy Chilli Guacamole Dipping Sauce

 

Chicken & Avocado Wrap with Holy Chilli Guacamole Dipping Sauce
Write a review
Print
Ingredients
  1. Mission spicy wraps - sundried tomato
  2. 1 avocado
  3. Nimbin natural cheese grated
  4. Cooked BBQ chicken
  5. Cherry tomatoes
  6. 1 Sachet Holy Chilli Guacamole Seasoning Mix
  7. Natural plain yoghurt
  8. Lemon squeeze
Instructions
  1. Fill the wrap with avocado, chicken and grated cheese. Toast in a sandwich maker to flatten and melt the cheese.
  2. To make the Holy Chilli Dipping Sauce -
  3. 1 tbsp Holy Chilli mix
  4. 2 tbsp water
  5. 3 tbsp yoghurt
Notes
  1. Either dip the wrap in the Holy Chilli Dip or add to the wrap prior to toasting.
The Spice Trading Company http://thespicetradingcompany.com.au/

Late night nibble platter……

Late night nibble platter......
What a feast! Late night nibbles perfect for a Friday treat!
Write a review
Print
Ingredients
  1. 1 Sachet Holy Chilli Guacamole Seasoning Mix
  2. 1 Sachet Wild Beetroot & Onion Seasoning Mix
  3. 250grams Greek Style Natural Yoghurt
  4. 1 Avocado
  5. Lemon Juice
Instructions
  1. Make up the Wild Beetroot with the yoghurt and let it sit for 30 minutes.
  2. For the Guacamole mix the mashed avocado and lemon juice with the yoghurt and allow to sit.
  3. Choose from a delicious selection of Northern Rivers gourmet products to accompany your Dip Mixes for your late night platter.
The Spice Trading Company http://thespicetradingcompany.com.au/

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 http://thespicetradingcompany.com.au/

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 http://thespicetradingcompany.com.au/

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 http://thespicetradingcompany.com.au/

Rockin’ Moroccan Grilled Prawns with Spinach

Rockin' Moroccan Grilled Prawns with Spinach
Serves 4
Write a review
Print
Prep Time
40 min
Cook Time
7 min
Prep Time
40 min
Cook Time
7 min
Ingredients
  1. 3 teaspoons Rockin’ Moroccan Medley Seasoning Mix
  2. 1/4 teaspoon salt (optional)
  3. 500gms medium to large Prawns, peeled and deveined
  4. 300grams fresh baby spinach
  5. 3 tablespoons extra-virgin olive oil
  6. Lemon wedges
Instructions
  1. Mix the Rockin Moroccan Seasoning Mix and 1/8 teaspoon salt in a small bowl. Place the prawns in a large bowl, add the spice mixture and toss to coat. Cover with plastic wrap and refrigerate 30 minutes.
  2. In a large bowl, combine the spinach, oil and remaining salt. Divide spinach and prawns evenly among four sheets of heavy-duty aluminum foil. Bring the edges of each sheet together and fold tightly to seal.
  3. Heat the grill/BBQ to medium high. Place packets on grill and close the cover; cook until spinach is wilted and prawns are opaque, 5 to 7 minutes. Serve immediately.
  4. Garnish with lemon wedges.
Notes
  1. Recipe can be adjusted if adding more Prawns.
The Spice Trading Company http://thespicetradingcompany.com.au/

Holy Chilli Guacamole Garlic Prawns

 

 

Holy Chilli Guacamole Garlic Prawns
Serves 6
Prawns might just be the perfect thing to throw on the barbeque!
Write a review
Print
Prep Time
15 min
Cook Time
6 min
Total Time
21 min
Prep Time
15 min
Cook Time
6 min
Total Time
21 min
Ingredients
  1. 1 large clove garlic
  2. 3 teaspoons coarse sea salt (optional - can be reduced)
  3. 1 tablespoon Holy Chilli Guacamole Seasoning Mix (more or less can be added)
  4. 2 teaspoons lemon juice
  5. 1kg fresh large prawns, peeled and deveined
  6. 8 wedges lemon, for garnish
Instructions
  1. Preheat BBQ for medium heat.
  2. In a large bowl, crush the garlic with the salt. Mix in the Holy Chilli Guacamole Seasoning Mix and then stir in olive oil and lemon juice to form a paste. Add the prawns and toss until evenly coated.
  3. Lightly oil the grill hotplate. Cook prawns for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.
Notes
  1. The Holy Chilli Guacamole Seasoning Mix can be substituted with Rockin Moroccan Medley as another option.
The Spice Trading Company http://thespicetradingcompany.com.au/

Mini Meatballs with a Magical Mint & Coriander Dipping Sauce

Mini Meatballs with a Magical Mint & Coriander Dipping Sauce
Serves 4
So quick and easy and another kid's favourite!
Write a review
Print
Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 1 sachet Magical Mint & Coriander Seasoning Mix
  2. 1 smoked garlic clove
  3. 1/2 red onion
  4. 500g pork mince
  5. 40g stale bread in pieces
  6. Milk
  7. 2 eggs
  8. 125-250g Greek yoghurt unsweetened
  9. Olive Oil
  10. Butter
Instructions
  1. Soak the bread in milk in a small bowl and set aside.
  2. Finely dice the garlic and red onion. Add the pork mince, 2 eggs and mix. As an option 1/2 sachet of the Magical Mint and Coriander Seasoning Mix can be added for flavour.
  3. Squeeze the milk out of the bread and add bread to the pork mixture. Discard the milk.
  4. Roll the mixture into even sized balls with oiled hands.
  5. Place directly into a frying pan with butter and oil over a medium heat turning until cooked through and golden.
  6. Dipping Sauce
  7. Use 1/2 - 1 sachet Magical Mint & Coriander Seasoning Mix to 125-250gms Greek yoghurt and allow to sit for 30mins or more in the refrigerator. Depending on how much dipping sauce is required will depend on how much of the sachet is used.
The Spice Trading Company http://thespicetradingcompany.com.au/

 

 

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 http://thespicetradingcompany.com.au/