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.
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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
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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!
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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
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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!
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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/

Easy Beet & Mint Hummus

Easy Beet & Mint Hummus
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Ingredients
  1. 1/2 can chickpeas
  2. 1/2 packet Wild Beetroot & Onion
  3. Juice of 1 lime
  4. 1/4 bunch mint leaves, chopped
  5. 1/2 cup tahini
  6. 1/2 cup plain yoghurt
  7. Scattering of salt, to taste
Notes
  1. I made up some easy Beet and Mint Hummus today for a friends' lunch picnic. I got sent some lovely gourmet dip mixes from @spicetradingco to try and they are great! This Wild Beetroot & Onion flavour is delicious and much easier than dealing with raw beetroot! It's worth mentioning that these blends are totally gluten free and have no added salt/sugar: just great flavour to add to your dips, roasts, vegetable and pasta dishes..
  2. You can check out The Spice Trading Co to buy the selection of mixes.
  3. (BTW, this is not a sponsored post. I'm just trying them out and reviewing so stay tuned if interested!)
  4. Becky Gillespie, @eatwhatweeat + 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
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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!
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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/

Beetroot & Feta Rissotto

 

 

 

Beetroot & Feta Rissotto
Serves 4
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Ingredients
  1. 320g Arborio Rice
  2. ½ red onion
  3. 1 garlic clove
  4. 750-800mls stock (vegetable or chicken)
  5. 1 packet Wild Beetroot & Onion Gourmet Spice Mix
  6. 2 tablespoon oil
  7. ½ cup water
  8. 100g feta
  9. 60ml white wine (optional)
Instructions
  1. Mince garlic and onion sauté until soft and translucent. Meanwhile add beetroot and ½ cup water in a small bowl. Add rice and stir until the rice is coated. Add 60ml white wine and allow to absorb.
  2. Start ladling stock over rice and allow to absorb each time. Once rice is tender and nearly cooked through add beetroot mixture and mix well. Add a bit more water if needed and keep stirring until the rice is cooked. Stir through crumbled feta and serve hot with rocket, a drizzle of balsamic vinegar and olive oil to finish.
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.
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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/