Basmati rice and broccoli jambalaya patties

Yesterday we got delivered a thermomix for home and work, its very exciting to be able to have this new cooking device in our kitchen. This recipe came via a recipe that kind of went wrong in the thermomix because I failed to read the manual before breaking it in. My step daughters are over the moon as they can froth milk and make hot chocolates in it too

You don't need a thermomix for this recipe just a sense of adventure and spirit.

Many cultures and cuisine create whole meals out of rice, this started as a vegetarian jambalaya (a traditional rice dish originating in the Caribbean and used in Creole cooking) in mine I put turmeric, spanish onion, garlic and ginger plus some vegetable stock, paprika and a little chilli with fresh coriander. The next day with the left overs I created the patties.



2 cups basmati rice (low GI)
4 cups vegetable stock (hot)
small knob fresh turmeric and ginger peeled and grated
1/2 spanish onion
2 garlic cloves, diced
1 teaspoon sweet paprika and chilli powder
fresh coriander


In a large saucepan heat organic ghee or coconut oil and gently saute the onion, garlic, ginger, turmeric and onion until fragrant. Add the paprika and chilli and stir with a wooden spoon, add the rice and the hot vegetable stock which has been warming in a small saucepan and put a lid on the pan, bring to the boil then reduce to a simmer for 20 minutes until all the liquid is absorbed. Now either eat as is or create these magical patties below.

All you need to do is add 2 fresh eggs and a head of broccoli that has been blitzed in a thermomix or food processor. Form into patties then fry in ghee or coconut oil until toasted golden on either side. It works well if the rice has been in the fridge overnight or at least cool so you can get formation of the rice and egg.

Cauliflower gratin with roasted walnuts, rye bechamel and pecorino

Because of the cold snap I bought up a whole organic cauliflower to squeeze out one more winter dish. It was pouring rain all weekend but I made it to French's forest markets on Sunday too do a quick shop to get the week started and pick up some la tartine spelt sourdough for my boyfriend's daughters (it's there favourite!)

Oh how I love cauliflower and use it alot, I couldn't think of a better recipe to share for the last cold days. I had it for lunch with some beautiful spicy lamb and beef sausages that I also bought at the markets from a lovely Algerian french man that is now selling them at his stall. You could eat this with some snapper or ocean trout or if your vegetarian serve it with polenta and sauteed spinach

The unique ingredients in this recipe are biodynamic rye flour and oat milk to make the bechamel. The roasted walnuts give it a crunchy texture and also extra protein if you are a vegetarian. If your vegan you can use extra virgin olive oil to make the bechamel. And I did use fresh thyme, rosemary and sage from my garden cut very small to add a delicate aroma


1/2 cauliflower cut up into small florets
1/2 cup raw walnuts (roast in oven for 5 minute on 170 degrees)
1 cup pure harvest oat milk or use organic cows milk
1 tablespoon organic butter or ghee
2 tablespoons rye flour (or you can use rice or spelt flour)
1 small garlic clove, chopped very fine or use garlic crusher
fresh herbs thyme, rosemary and sage (optional)
Some handful sourdough breadcrumbs
Grated pecorino


Firstly prepare your cauliflower and set aside. In a saucepan gently melt your butter and add in the flour to make the white sauce, with a balloon whisk keep stirring and slowly pour in the milk, keep stirring until it starts to thicken and look like a nice white sauce, turn off the heat and add the herbs and garlic stir well. In a pyrex or baking dish arrange the cauliflower and then completely cover with the bechamel, sprinkle on the breadcrumbs, roasted walnuts and pecorino and then cover in foil and bake on 180 degrees for approx 20 minutes, you need the foil so the cheese doesn't burn.

Serves 4

Chicken, fresh turmeric, shitake mushrooms, tamari, lime and ginger chilli garlic hotpot with kale

This is a killer chicken hotpot, it will boost immunity, fight off any bugs and keep you strong and healthy. I even drank some left over broth, I just can't get enough of this yummy and extremely nutritious dish. My butcher at Richards meats cut the fresh bird into 8's (saves my knife) the skin on the bird adds a deep robust flavour. I browned the chicken in a saute pan and then finished the dish off in a slow cooker, alternatively you can use a stock pot. If you can cook this dish once a week over the cooler months.


1 fresh organic or hormone free chicken,
cut into 8
1 small knob fresh turmeric, sliced finely
4 garlic cloves, sliced finely
1 small red chilli, remove seeds and dice small
1 small knob ginger, sliced finely (don't worry too much about peeling the skin unless its not organic ginger)
1 litre free range chicken stock (I use pacific brand avail at always organics)
1/2 cup tamari (wheat free soy sauce)
2 carrots, peeled and cut into 6
1/2 bunch kale, roughly chopped
2 fresh limes, juiced
1 packet fresh shitake mushrooms, sliced finely


Heat a saute pan and brown the skin off the chicken, once done put into the slow cooker or stockpot.
In the same pan add the ginger, garlic, turmeric and chilli saute for 3-4 minutes adding a little water if it starts to burn.
In a small saucepan heat the chicken stock. Add all remaining ingredients except for the kale and carrot to the slow cooker and cook for 2 hours, at the 2 hour point add the kale and carrot and cook for a further 20 minutes. (You do this so the vegetables are fresh and crisp)
Taste and season accordingly, make a big pot of organic brown rice or basmati and enjoy