I have always been a fan of garlic sauce (sorry husband) and i never seem to get it right at home, until today! I use my thermocook for this but you can do the same in  saucepan.
​This sauce has the perfect balance of garlic and cream and reminds me of the sauce i always have with my meals when i'm at a restaurant.

Ingredients:
2 Tablespoons Butter
2 Tablespoons Garlic, crushed
1 Tablespoon Cornflour
600ml Cream
1/2 teaspoon Salt
1 teaspoon Parsley (optional)

Method:

Add butter and garlic to your thermocook bowl heat for 3 mins/ 100'c/ speed 3. Add cornflour, cream and salt and cook for a further 7 mins/ 100'c/ 8 mins. Stir in parsley before serving.

Note: For a thicker sauce cook for a further few minutes.

I tried these crackers when our friends came over for dinner. Im not the biggest fan of cauliflower, but i gave them a go, and guess what? They are delicious! Not only are they yummy, they are also grain free, nut free, vegetarian and an awesome way to get the kids to eat vegetables!

Ingredients:
1/2 Cauliflower
1 Large Egg
1 Cup Cheese, grated (I used cheddar)
1/2 teaspoon Garlic Powder
1/2 teaspoon Paprika
2 Tablespoons Herb and Garlic Dip Mix (I used 'Your inspiration at home' as its what i have in my cupboard, but any herb seasoning will do) 

Method:

Preheat oven to 220'c. Line a baking tray with baking paper.
Wash cauliflower and pat dry. Separate into florets.
Place cauliflower florets in food processor (I used my Thermocook) and pulse until ‘riced’.
Place cauliflower rice in a bowl, cover with a plate, and microwave on high for 4 minutes until steamed. Remove plate, spread in double chux cloth.  Let it cool thoroughly, 10-15 minutes. Once cooled, gather up the cloth ends, twist to form a ball, and squeeze as much liquid out as you can. Repeat until the cauliflower does not release any more liquid. Add the cauliflower back to the bowl.
Add your spices and herbs to the dry cauliflower. Add the beaten egg and cheese. Mix well.
Now spread the ‘dough’ very thinly on your baking paper lined sheet.. The thinner the better.
Bake until beginning to brown on edges, about 10-12 minutes. Cut your sheet of cauliflower crackers-to-be into cracker-sized strips using a large knife Flip the strips and cook another 5-10 minutes until the underside begins to brown. Remove from oven.
After cooling enough to handle, transfer to a dehydrator set to 60'c degrees and dehydrate for about 5-7 hours or until crisp. 

Note: If you don't have a dehydrator, leave the crackers in low/cool oven overnight to dry out.

This tomato sauce is jam packed with delicious and nutritious veggies, i know how hard it is to get veggies into a child's diet, and i've found this is the easiest way. This recipe is great frozen in batches ( i put enough for a few pizza bases in a bag) and great on pasta. You can make this sauce with any veg you like. but this is my basic recipe, feel free to add you favorite veggies.

Ingredients:

2 Small Red Onions, chopped
2 Small Leeks, Chopped (whites only) 
3 Celery Sticks, chopped
2 Carrots, chopped
1 Zucchini, chopped
1 Red / 1 Yellow Capsium, chopped
1/2 Butternut Pumpkin, peeled and chopped
2 Cloves Garlic, Chopped
2 Tablespoons Olive Oil
3 Teaspoons Dried Oregano
4 Tins Diced Tomatoes
Salt & Pepper to taste
​
Method:

Wash all the veggies and place into a large saucepan (make sure it's big enough when you add the tomatoes).  Add oil to veggies and saute veggies for a few mins. Add the oregano and cook, covered for 25mins or until all the veggies are soft. Add tinned tomatoes and 2 tins worth of water and cook, covered, for a further 30mins. Blitz until smooth. Serve.

Thermocook Method: (you will need to cut this recipe is half to fit the bowl)

Add all the ingredients to the thermocook, 1 tin of water and cook on speed 3 for 30mins on heat 90' or until veggies are cooked. Once cooled pulse until smooth.

Tip - The amount of veggies you use will depend on the size of the veggies itself. Make sure you only use the bowl to its max capacity. (Be Careful of hot contents)

Tip - Save all the scraps from the veggies to use to make a  stock. 

​A tasty classic. I usually just make a cheesecake that goes straight in the fridge, but i wanted to try making it the way i've seen it on the great british menu, baked. What a difference it made! A silky smooth creamy slightly set centre and a crunchy toasted base. Even though it does that a while to make, its well worth it!

Ingredients:

250g Sweet Plain Biscuits (i used milk coffee, i had them in my cupboard)
125g Butter, melted
2x 250g Philly Cheese (cream cheese), softened
3/4 Cup Castor Sugar
3/4 Sour Cream
1 teaspoon Vanilla Extract
3 Eggs
Fruit to decorate if wanted

Method:

Pre-heat oven to 140'c and line the bottom of a spring form cake tin and lightly grease sides.

Place biscuits into your thermocook and pulse 2 to 3 times until they resembles crumbs. Add melted butter and mix on speed 3 until combined. Press mixture into prepared tin pressing down firmly over bottom and up sides. Place in the fridge for 20mins.

In a clean thermocook bowl place cream cheese, sugar, sour cream and vanilla into your thermocook and mix on speed 4 until smooth. Add eggs 1 at a time, mixing until combined. Pour mixture into the prepared tin. Bake for 50mins to an hour until just set and centre wobbles a little bit still. Allow to cool in the oven for 2 hours ( leave the door open slightly). Put in the fridge to cool thoroughly before serving. Serve with fresh fruit if wanted.

There is nothing better than a big bowl of soup when you feeling run down or cold. This chicken and veg soup is comforting and delicious. I use my thermocook from Froothie, but you can also just do it on the stove or slow cooker.

Ingredients:

2 Chicken Breasts
1 Carrot
1/2 Leek
1 tin Creamed Corn
1 Tablespoon Soy Sauce
1 teaspoon Ginger, minced
750ml Chicken stock
1 Cup Corn Kernels

Method:

Place all ingredients except corn kernels into the thermocook. Set motor speed to 1 at 100 Degrees for 20mins.
Pulse 2-3 times until your required thickness, add corn kernels, season with salt and pepper and cook for a further 5-10mins.

Note:
- You can add any vegetable into your soup.
- Serve with crusty bread croutons and parm cheese for an extra crunch.