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In Episode 56, we bring you three great pumpkin Thermomix recipes. We also cover storage tips, discussed the ways we amp up our veggie intake and give you some great tips and tricks to make life in the kitchen easier.
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Here are the recipes we chose this week:
Recipe 1 – Beef & Pumpkin Curry (from The 4 Blades)
This deliciously sweet and mild curry has been a household staple for us over the last year or so, but we have been tweaking it to get it right before sharing it with you. It’s a great way to amp up your veggies. It’s a great meal to freeze and use later. It’s a really easy pumping Thermomix recipe. We served it with Mock Rice, which boosted our veggie intake even further, with no fuss at all. If you like your curry hotter (and the rest of your family doesn’t), consider following Joe’s lead and using chilli flakes.
Recipe 2 – Quinoa Salad (from Mums in the Mix)
This salad is nice and easy and also nutritious. Be sure to rinse the quinoa before cooking. Consider putting the beans into the Varoma later than the pumpkin if you like them a bit crisper, like we do. You could also add any favourite vegetables to the salad… cucumber and capsicum would work well, as would olives or semi dried tomatoes.
Recipe 3 – Pumpkin Carrot Cake, Sugar-Free, Gluten Free, Dairy Free (from Foodlee)
We really can’t believe this worked! All of Bec’s favourite ingredients in one recipe… woohoo! We made the whole thing gluten free by using 430g of almonds. The batter REALLY fills up the TM bowl, so have your spatula handy to move things around if necessary. Instead of a loaf, we cooked these in silicon muffin tins. They were ready in about 30 minutes. We let them cool and now have frozen them in individual portions for breakfasts on the go, or as a lunchbox option.
A couple of notes… We grated the orange zest in the TM before grinding the almonds. In the last step, consider raising the speed and the time and use your spatula to move the mixture around as much as you can.
Here are some cool tips from this podcast…
– Use chilli flakes to heat up your curry if you are the only one in your household that likes a hot curry.
– Chop up your pumpkin at the beginning in the week and store in sealed containers in the fridge for easy use.
– Steam extra pumpkin when making the Quinoa Salad. Puree and then freeze in cup to half cup portions for use in sweet pumpkin recipes from the USA.
– Make sure you rinse quinoa multiple times, and don’t soak without rinsing – it will lock in the bitterness!
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