Herb Paste

Herb Paste on Chicken


This recipe is from the 28th. issue of' Dish' magazine. An excellent NZ publication. Probably my favorite mag. at the moment. I have adapted the recipe to be made in the TMX and with some small changes to accommodate what I had in the pantry.

1 cup each of flat leaf parsley and of basil,chopped. (I used pesto that I had in the freezer, without the cheese)
Zest and juice of 1 large lime
1 teasp. each, cumin, coriander and paprika
1 Tablesp. wholegrain mustard
2 cloves of garlic
1/4 cup of olive oil
Salt and pepper to taste


Drop garlic on to blades, speed 5.
Drop in parsley and basil
Add rest of ingred. and zap on speed 7 until a rough paste is formed.


I spread this over a chicken prior to roasting. Marinated in the fridge overnight.
The paste could be spread over vegetables, or mixed with butter or oil to make herb bread.

Orange and nut slice

Orange and nut slice




This recipe has been adapted from one by Emma, from 'ourkitchen.fisherpaykel.com'.It is very different to most slices/biscuits in that the orange flavor is very assertive. It is very easy to make in the TMX. and cuts into 16 serves. It has no flour, no cane sugar, no added fats.

1 1/2 cups oats
1 cup almonds,( I used cashews)
1 cup apricots (or other dried fruit)
2/3 cup of coconut
1 whole orange
1/3 cup of honey
1/3 cup of yogurt.
1/2 teasp. Cinnamon or other spice that you like.

Zap nuts not too fine, set aside
Zap apricots with 3 presses of Turbo,set aside
Cut orange into 1/4 and place in bowl.Zap, 10 to 15 secs., speed 9, scrape down.
Add all other wet ingred. and mix speed 5 for 10 secs.
Slowly add 3/4 dry ingreds.speed 1 reverse, until mixed ( about 1 min.)
Remove lid and fold remaining ingred. into mix in bowl

Pour into 20 x 20 cm. cake pan , lined with baking paper, and press down.
Bake at 180 for 30 to 40 mins.or until top is brown
Remove from oven and stand for 20 mins. to cool before removing from tin
Cut when completely cold.

Sweet Corn Soup with various Salsas

This soup is one of those easy basic soups that you can add any toppings to. I have made a couple of suggestions. I used to keep it for spacial occasions as it was difficult to make before I had the TMX. Now it is so easy we will have it often, especially with the different toppings.

20gs. of coconut oil or butter or EVOL
1 onion, peeled
1 leek trimmed, washed and cut into 4cm. lengths
100g sweet potato, (kumara)
4-6 corn cobs, 6 if they are trimmed and on a tray from the supermarket.
850g. chicken stock
1 teasp. salt
1/4 cup of coconut flour
100mls. of cream.(optional)


!/4 onion,and drop on to moving blades, with leek, speed 5. scrape down
Add oil and cook 4mins,100, ,speed1.
Add sweet potato,(peeled and cut into chunks), zap15 seconds, speed7. Scrape down.
Cook 2 mins.,100, speed 1.
Add corn that has been cut from cobs, and chicken stock as well as salt.

Cook 20 mins., 100, speed 1.
Add coconut flour after soup is cooked
When cooked, hold tea towell over cap and slowly turn speed to 9. It may take up to 3 mins. to get a very smooth soup.
When it is blended add the cream, if using.

You can use the soup as is or add a topping

(1.) 250 gs. raw prawns
3 cloves of garlic chopped
2 tabsp. oil
2 tabsp. lime juice
1/4 teasp. smoked paprika
1/4 teasp. chilli flakes
1 cup of basil leaves
70gs. macadamia nuts, toasted and chopped by hand
1 avacado, diced.

Heat oil in small pan and cook everything ( except the avacado), until the prawns turn pink.
Stir in the Avacado.


(2) Coriander leaves, chives and macadamia nuts

(3) Bacon , cooked crisp

Waffles made with coconut oil and coconut flour

Waffles made with coconut flour and coconut oil.





These waffles are made with coconut oil and coconut flour replacing some of the white flour and all of the butter. They were cooked on an electric (sunbeam) waffle iron. I cooked some, light brown for heating in the toaster for breakfast, and some cooked fully to eat for tea.

1 1/2 cups of S.R. flour
1/2 cup of coconut flour
3 eggs
50g. of coconut oil
3/4 cup skim milk
1 1/4 cups water
1/4 cup sugar
Place all in TMX bowl, zap for30 sec., speed 7

Check that it is well mixed, if not scrape down and give the mix 10 more seconds.
can be used immediately or kept in fridge for 2 days.

Eggplant roasting over flame.

Eggplant dip (Baba Ghannooj)

This dip is published by Abla Amad, and in her book 'The Lebanese Kitchen'. The adaptions I have made are that I have replaced the tahini with "niulife' coconut oil. There is a subtle but flavorsome balance between the eggplant, garlic,lemon juice and coconut oil. Because of the health benefits of the coconut oil , this adaption is strongly recommended.

1 medium eggplant
1 clove of garlic
1/4 cup of lemon juice
1/4 cup of coconut oil
1/2 teasp. salt
Parsley and tomato for garnish.

Roast eggplant over naked flame, this imparts a smokey flavor.
Allow to cool enough so that you can handle it for peeling.
Place all ingredients into TMX bowl. skin and stalk.
Drop into TMX bowl while still warm,(the warmth will help melt the oil) zap 30 sec. at speed 7.
Scrape onto serving dish and garnish with parsley and tomato. Serve with dry biscuits or Lebanese bread.

Bread rolls with coconut flour