Our Atherton Holiday

School holidays have been and finished and now that school’s back, so am I. During the holidays we decided to escape the heat and isolation of our little mining town and ventured north for an amazing week in Atherton then a wonderful few days in Cairns.

Unfortunately I had to cut the holiday short to dash to my family, it was bittersweet seeing them again as we farewelled our much loved Nanny.

But I thought I’d share some of the amazing things we got up to in Atherton.

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Atherton is a hub of good food and produce, being so elevated from the coast with it’s rich volcanic soil just lends itself to good growing conditions. For years it was the leading source of tobacco in Australia, but now it’s rich in Arabica Coffee, Tea, Sugar Cane, Dairy and many fruits and veggies.

Easily a food highlight for me was experiencing the Coffee Works museum. So much history about my favourite drink! There’s literally thousands of coffee vessels, ranging from the what’s thought of the first few attempts at brewing coffee to the modern espresso machines. I spend a good hour and a half in the Museum and would have easily only read half of what’s there.

Another highlight of the trip was to Gallo Dairyland where they offer Lactose Free Camembert. And Brie (though they called it Baci). And Haloumi. OMG. It was amazing. Someone send me more. Like, now.

But the biggest point was spending time with my little family. By the end of the first week both of my kids were more confident swimming in the pool at the Atherton Big4 where we’d been staying, by the time we got to Cairns Noah was attempting to swim and stroke on his own. Not something he’s done in ages.

Proud Mumma here.

In Atherton we went to nearly every waterfall we could find and I sent Phil off one afternoon to go fishing while the kids and I took an afternoon off sight seeing and adventuring to just chill out. We did the full on tourist journey, taking in Crystal Caves, a woodwork gallery, the local dams and lakes, volcanic craters and everything else we could find.

At the beginning of our holiday I gave Noah a little notebook and every afternoon he would sit and write our days adventures in it, along with a little drawing of what he remembered. It was a great little way for him to focus so I might dig it out every holiday we have.

Cairns was beautiful but for me it was a little marred while I grieved the loss of Nanny. Before I flew out we took the beautiful Historic rail up to Kuranda and spend the day there, checking out the local markets and gelato, then jumped on the Skyrail back to Cairns at the end of the day.

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Not the best place to be for someone with a massive fear of heights….

If you get the opportunity to venture to the Atherton Hinterlands take it! It’s such a beautiful part of Queensland to experience.

Thermomix All In One Thai Chicken Dinner

A few years ago Hubby and I went to Thailand to celebrate the marriage of our beautiful friends. It was a fun full two weeks and while we were there I managed to book into an all day cooking class.

Now, Chilli and I aren’t the best of friends. I have a lot of respect for Chilli because, well, most of the time, she likes to blow my head off. I appreciate how much Chilli can change and enhance a dish, but for me, she quickly becomes overwhelming.

This cooking class started with a walk through an early morning food market before we ventured out to a beachside kitchen set up. Honestly, I couldn’t think of anywhere I would have rather been. It taught me a lot about Chilli. I’m pretty sure the only dish that didn’t have any in it was the dessert. Together we made a Laksa, a Yellow Curry Chicken, Spicy Grilled Beef Salad, Chicken in Pandanus Leaves and Steamed Banana Cakes.I love the combination of flavours that makes up Thai Cooking.

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Thermomix Thai Chicken Dinner

You’ll need:

  • 300g of Coconut Milk
  • 1 Tbs Vegetable Stock Paste
  • 25g Olive Oil
  • 2 Kaffir Lime Leaves
  • 1 clove of garlic, peeled
  • About 3 cm of fresh ginger, peeled
  • 1 Onion, peeled and cut in half
  • 250g Rice, rinsed.
  • 700g Chicken Breast, cut into strips (or 700g Chicken Tenderloins)
  • About 500g Vegetables, peeled into strips or chopped finely (I always have carrots and zucchini then add some peas if I have them, frozen corn, broccoli, whatever I have in the fridge.)
  • 1 Lime
  • 25g Tamari
  • 20g Oyster Sauce
  • 15g Brown Sugar
  • Pinch of dried chilli
  • Small handful of cashew nuts
  • Fresh Coriander, to serve.

Method:

  1. Add the garlic, ginger and onion to the mixing bowl and chop for 5 Seconds/Speed 5. Scrape down from the sides of the bowl. Add the Olive oil and sauté for 3 Min / 100 C/ Speed 2.
  2. Add the coconut milk, kaffir lime leaves, 200g Water and Vegetable Stock Paste to the bowl, add the basket and measure in the rinsed rice. Put the lid on the mixing bowl and sit the Varoma on top. Add the chicken to the Varoma and cook for 17 Minutes/Varoma/Speed 2.
  3. Add your vegetables to the Varoma tray. Cook for a further 5 Minutes / Varoma /Speed 2.
  4. Remove the Varoma and the rice and place all into the ThermoServer to keep warm. Carefully remove the Kaffir lime leaves from the liquid in the bottom of the mixing bowl and discard. Add the juice of 1 lime, the tamari, oyster sauce, sugar, chilli (optional), cashew nuts, salt and pepper and blitz for 1 Minute / Speed 9.
  5. Pour over the chicken and serve with the coriander.

Big Batch Freezer Meals – Cooking Group

As a Thermomix Consultant I get a lot of feedback from customers (and potential customers) that they want to learn how to use their Thermomix more. While we now get a few guests up to cook together at our demonstrations, I loved the idea of getting heaps of people together to cook and learn more about food. So I started my Home Cooking Groups.

I run them twice a month, one weekday and one on a weekend, with a different theme every month. So far we’ve done Basics, Back to School, a Valentines Day Group and yesterday was my first Big Batch Freezer Meals Group.

They are such fun days, all of us working together and bonding over our love of good food. I’ve made new friends with these groups and (hopefully!) have inspired others to get into their kitchens, learn more recipes, and use their Thermomix’s more!

Yesterday’s group was fantastic, together we made so much food. Here’s a run down of the day’s dishes:

I’ve linked the recipes we used incase you’d like to re-create your own Cooking Group with a bunch of food loving friends (or maybe inspire someone who isn’t so food loving!). The only thing that doesn’t have a link is the Green Smoothie Freeze Packs. For that I’ll create a seperate post and link it when it’s published. 🙂

I have another group on Saturday which will ensure a packed to the brim freezer for me and probably a whole week off cooking dinners – winner, winner!

Let me know if you organise a Freeze Meals Cooking group, I’d love to know how it goes!

Thermomix Capsicum Mayonnaise

If you’ve ever read my other blog The Strands Of Me, you’ll know the story behind this kitchen staple. I’ve always got a jar in the fridge and I swear it goes with everything. Roast chicken, left over beef, fish, and just deeeeevine on roasted vegetables.

Some nights, if I don’t feel like cooking, I’ll just roast up a batch of whatever veggies I have in the fridge and smother them in this Capsicum Mayonnaise. It’s always heavenly, with the sweetness from the roasted capsicums, a small hit of garlic with it all swimming in the smooth mayonnaise. Once you’ve made it, I promise you’ll never go back to regular mayo.

Now, I don’t do anything special to make it. I sometimes take my eggs straight from the fridge, sometimes they’ve been left out and are not as cold. I use store bought Free Range Eggs and have no idea how fresh they are. I always use a Light Tasting Olive Oil (no nasty vegetable oils please) and I believe the trick to making mayo is all to do with the oil and how you pour it into the base. Here’s my method:

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Thermomix Capsicum Mayonnaise

  • 1 Red Capsicum
  • 1 garlic clove
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 eggSeparated
  • 1 egg yolkExtra
  • 250 gram Olive Oil.
  1. Cut the capsicum up, discarding the seeds and grill until the skin turns black. Pop into a snap lock bag (or your ThermoServer) when done until cool then carefully peel the skin off and discard, keeping the flesh.
  2. Add the capsicum flesh into your Thermomix mixing bowl (or food processor) and add the garlic, mustard, lemon juice, both egg yolks and season with salt and pepper before blending together for 30 Seconds / Speed 3. 
  3. Insert Butterfly. With the motor running on Speed 3 start pouring the olive oil in, a few drops at a time. After one minute you can continue with a small steady stream with the motor still running. Continue until all the oil is used – this usually takes around 3 minutes.
  4. For a thicker whole egg mayonnaise, add one egg white after all the oil is in and continue processing for another 15 seconds.

Thermomix Sunshine Banana Bread

We always seem to have old bananas in the house, and I always seem to constantly be buying Bananas. I don’t know how many the kids actually eat, but sometimes we’re out and sometimes they’re sitting there ageing.

I don’t mind older bananas. I like to peel and freeze them for smoothies or a quick after school ice-cream for Noah. I used to make this fantastic Banana, Choc Chip and Yoghurt Cake but since dairy has decided it doesn’t want to agree with me I am yet to find a good alternative for the yoghurt in that cake. Maybe coconut cream…?

Now, I’m one for experimenting a little with food. I love to see how different flavours compliment (or clash!) each other. I wanted a moist banana bread but with a twist. So I added some Turmeric.

I’ve been reading a lot lately on how Turmeric is so great for our bodies, it’s full of anti-inflammatory properties and can help with loads of issues, so I’ve been wanting to find other ways of incorporating it into our food. Because of this, my bread was so bright and yellow I just had to call it my Sunshine Banana Bread.

It has a mellow Turmeric taste that is levelled out by the sweetness from the bananas and honey. It’s dense and moist and really really yummy. I made mine in my Thermomix but you could easily mix all the ingredients by hand before baking. For the allergy aware, this recipe is Grain, Gluten, Dairy and Nut Free as well.

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Thermomix Sunshine Banana Bread

  • 5 Ripe Bananas (the riper the better!)
  • 3 Eggs
  • 1 Tsp Vanilla Extract
  • 40g Honey
  • 1/2 Tsp Turmeric Powder
  • 80g Coconut Flour
  • 100 Coconut Oil
  • 1 Tsp Baking Powder
  1. Preheat your oven to 150C, grease a Bread Tin and set aside.
  2. Into the Thermomix Mixing Bowl add the Bananas, eggs, vanilla, honey and coconut oil and mix together for 30 Seconds / Speed 4.
  3. Add the Turmeric, Coconut Flour and baking powder and mix for another 30 Seconds / Speed 4 or until there are no lumps.
  4. Pour mixture into the greased bread tin, cover with alfoil to stop the top from burning (if your tin has a lid, put that in place) and bake for 1 hour.
  5. Wait until the bread has cooled a little before slicing. Slather with butter/nut butter/avocado and enjoy!

Welcome to ‘Mix Taste Eat’

Hey you! Thanks for dropping by and welcome to my food blog ‘Mix Taste Eat’.

I’m Daneyl. I’m a Mumma of two, a wife and I love food, cooking, writing and inspiring others to lead the healthiest lifestyle they can. I’ve been blogging for 6 years now on my little Lifestyle blog The Strands Of Me and have been toying with the idea of creating a ‘food only’ blog for a little while. I’m not one to just sit and think about things, I prefer to live for the now and after debating over a name or ten for the past week, Mix Taste Eat has been created!

My aim with this blog is to inspire you. To share recipes that get your juices flowing in the kitchen. Whether it be a quick and easy dinner or something Date-Night fancy (Date Night? What’s that!? Lol!). I’m a Thermomix lover (and Consultant) and I use mine constantly in my kitchen. I hope to inspire other owners to get the most out of their Thermomix’s as well.

I’m on Facebook as Mix Taste Eat and Instagram @mix_taste_eat and would love your feedback on my new little venture, so Follow and Like to stay tuned!

I have loads of plans for this little blog! As you may have noticed, I’ve started transferring some of my Thermomix favourites from TSOM over to here as well, but am already creating and shooting new recipes to load, with lots more to come!

Until next time, Happy Cooking!

The Best Thermomix Pumpkin Soup

With the weather thinking about cooling down, I’m already thinking about all the food that change of season brings. Warming slow cooked beef cheeks, roasts, and most importantly – Puddings!

Pumpkin soup is a staple in my house with the cooler days, mainly because I’m the only one that actually eats it and I just love it so! Pumpkin would have to be one of, if not, my favourite vegetable. It’s so versatile, can be savoury and sweet. Has such a wonderful flavour however you cook it. And are always in abundance right at the best time of year.

I added some Tumeric to this recipe for an extra nutrient boost as well as loving it’s anti-inflammatory properties.

Pumpkin Soup

Thermomix Pumpkin Soup

  • 500g Pumpkin, peeled and chopped
  • 1 Onion, peeled and cut in half
  • 1 Garlic Clove, peeled
  • 1 Tbs Coconut Oil
  • 200g Coconut Milk
  • 1 Tbs Vegetable Stock Paste
  • 1 Tsp Tumeric Powder
  • Handful of Cashews
  1. Add the onion and garlic to the Thermomix Mixing bowl and chop for 3 Sec/Speed 5. Add the coconut oil and sauté for 3 Min/100C/Speed 2 (alternatively, finely chop your onion and garlic then sauté in a pot with coconut oil until translucent)
  2. Add 250g Water, the coconut milk, vegetable stock paste and turmeric to the mixing bowl. Add the Pumpkin to the steaming basket and place inside the mixing bowl. Cook for 20 Min/Varoma/Speed 2 with the Varmoa in place. (alternatively: add the water, milk, stock paste, turmeric and pumpkin to the pot and cook until the pumpkin is soft)
  3. Once the pumpkin is soft turn into the liquid, adding the cashews to the mix. Process for 1 Min/Speed 5 gradually increasing to Speed 9 for a smooth, thick soup. (alternatively: add the cashews to the soup then tip into a food processor and process until smooth)

I love to add toppers to my soups for some texture. Smashed Avocado, some freshly Steamed Salmon (which you can do while the soup is cooking), shredded chicken, whatever you have in the fridge that needs using up… Soup Toppers are an awesome way to round off a smooth soup. Hope you enjoy!

Paleo Banana Pancakes

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Most Saturday mornings you can find me in the kitchen. Okay, who am I kidding? Anytime of day you can find me in the kitchen. But Saturday mornings are for making Banana Pancakes.

I had searched and searched high and low for a good Grain/Gluten/Dairy Free Banana Pancake recipe and there was always something that never worked. The batter was off, the cake would stick. Or have a terrible cardboard texture. The thing I look for with pancakes is the roll-ability. I need to be able to pack it with jam or coconut cream and roll them up for a quick bite before racing around after a child or dashing off for a demo. I fondly remember my Dad rolling pancakes and stuffing them in on his way out the door to rescue some poor guy who’s car had broken down somewhere.

When I couldn’t find the recipe I needed I started to experiment. No, these didn’t happen straight away. I had weeks…months of terrible Saturday Pancakes. Finally, one morning I tweaked an almost there recipe to create these.

It’s now my go-to, very many tries later it still works. I’ve even used the same batter mix for waffles and it’s perfect. Completely grain/gluten/dairy/sugar free it’s a great start to any morning. A great tip I’ve had is to make a batch of the dry mix up then you only need to mix through a banana, eggs and the coconut milk before cooking for a quick weekday morning breakfast! Something I’m going to have to try!

Side Note: Ensure you use a LOW HEAT to cook otherwise they stick to the pan and burn easily. You can use any nut you prefer (or sunflower seeds to make it nut-free), I just love Cashews.

Paleo Banana Pancakes:

  • 100g Cashews
  • 60g Tapioca Flour/Starch
  • 2 Tsp Coconut Flour
  • 150g Banana (approx 2 bananas)
  • 300g Coconut Milk
  • 3 Eggs
  • Coconut oil, for frying.
  1. Add the Cashews, tapioca flour and coconut flour to the Thermomix mixing bowl and mill for 20 Sec/Sp 9. Scrape down sides.
  2. Add the Banana, coconut milk and eggs and mix for 30 Sec/Sp 4 or until well combined and without lumps. Transfer to another container and let sit or a few minutes (I do this while I wash the mixing bowl) for the coconut flour to help thicken the mixture.
  3. Heat a teaspoon of coconut oil in a fry pan over low heat. Pour some of the batter into the hot pan and cook until bubbles appear. Flip and cook on the other side for another minute. Remove from the pan then continue until the mixture has finished.
  4. Enjoy!