Thursday, May 30, 2013

Apple, Oat & Sultana Cupcakes

You can just imagine how much of a drama it was when, whilst packing her lunchbox for kindy the next day, my 3yo opened up the freezer to find out there were no more cupcakes left!  So she helped me to make these cupcakes.  You just need to make sure you use soaked oats!  We drizzled these cupcakes with honey when they were done.

Ingredients (makes 12):
1/2 cup rolled oats, soaked overnight in 1/2 cup of water
1 cup whole kamut (or spelt) flour
1/2 cup rapadura or raw sugar
1 apple, grated (if organic, no need to peel)
30g organic sultanas
50g butter, melted
1 free range egg
1/2 cup water
1 tsp vanilla essence
2 tsp baking powder

Optional to serve - drizzle of pure honey

1.  Preheat oven to 180 degrees and line a cupcake tray with cupcake cases

2.  In a large bowl, add all the ingredients except baking powder and stir to combine.

3.  Add baking powder and stir briefly until just combined.

4.  Divide between cupcake cases and bake for around 15 minutes or until the centre of cupcakes springs back when pressed lightly.

Tuesday, May 28, 2013

Apple & Rhubarb Pie

So I have never cooked with rhubarb - up until now!  That's right, I don't muck around... my first ever rhubarb recipe is going on my blog!!  I made the pie filling on one day so that it was refrigerated for when I was ready to make the pastry for the pie the next day.  I'm quite proud of my effort really - and the pie is delicious!

1/2 bunch rhubarb, diced
3 apples, cored, peeled and diced
1/2 cup raw sugar
1 orange, juiced and zested
1/2 vanilla bean, cut in half

2 cups light spelt flour
1/4 cup icing sugar
50g butter, cubed
Pinch of salt
1/4 cup water

Extra raw sugar to sprinkle on top of pie

1.  To make the filling, I added all the ingredients to a saucepan and simmered on low heat, stirring occasionally.  I did this until the rhubarb had broken down and the apple was soft.  This took about 10 minutes.  (I would've done this in the Thermomix, except Thermie was busy at the time cooking something else!  To do this step in Thermie, add all ingredients to the Thermie bowl and cook 10min/90deg/rev+sp1).  Remove the vanilla bean.  Set the filling aside to cool completely or if not using the same day, refrigerate until ready to make the pie.

2.  Preheat oven to 200 degrees and grease a pie dish with butter.   

3.  To make the pastry, I did this in the Thermomix - add flour, icing sugar, butter and salt to the bowl and mix 10sec/sp6.  Add water and mix another 5sec/sp6.  Then knead for 30 seconds on interval setting. Remove pastry from Thermie and separate pastry into 2 bowls - 1/3 of the pastry into one bowl and the remainder into the other bowl.  Cover and refrigerate for around 15 minutes.

To make the pastry without the Thermomix - add flour, icing sugar, butter and salt to a food processor.  Process until the mixture resembles breadcrumbs.  Add the water and process again to combine.  Turn out the pastry and knead until smooth.  Separate out into 2 bowls - 1/3 in one bowl and 2/3 in the other.  Cover and refrigerate for around 15 minutes.

4.  Remove the larger portion of pastry from the fridge and roll out in between 2 sheets of baking paper until it is big enough to cover and base and sides of the pie dish.  Transfer the pastry to the pie dish.  Prick the base and sides and blind bake for around 10 minutes.

5.  Turn down the oven to 180 degrees.  Fill the pastry shell with the cooled pie filling.

6.  Roll out the remaining pastry and cut into 2cm wide strips.  Arrange on top of the pie in a criss-cross pattern and sprinkle the top of the pie with extra raw sugar.

7.  Bake the pie for around 15 minutes or until the pastry on top is cooked through and golden.  

Sunday, May 26, 2013

Spicy Tomato Soup

Well I must admit I'm still getting used to how cold Perth is (and I know it's going to get much colder yet!).  I've been in the mood for soups as a result!  This one is a great winter warmer thanks to all the spices.  And I've also topped it with slices of pan-fried nitrate-free chorizo which was a great addition but it can be a bit difficult to find!

Ingredients (serves 4):
1 onion
2 garlic cloves
1 tbsp cooking fat
1 tsp dried oregano
1 tsp dried parsley
2 tsp ground cumin
1 tsp paprika
1 tsp ground coriander
1 tsp garlic powder
1 tsp onion powder
1/8 tsp cayenne pepper
5 tomatoes, halved or 400g can diced tomatoes
1L chicken broth (or Campbell's veggie stock or 1L water + 1 tbsp TM veggie stock concentrate)
Sea salt, pepper and Herbamare to taste
Optional - nitrate-free chorizo sausage, sliced and pan fried

1.  Dice onion, mince garlic and add to a saucepan with cooking fat.  Cook on medium heat, stirring, until softened.  Stir in herbs and spices.

(Thermomix - add halved onion and garlic cloves, chop 5sec/sp7, add cooking fat, herbs and spices and cook 2min/Varoma/sp2)

2.  Puree tomatoes (if using fresh ones) and add to the saucepan along with the stock, sea salt, pepper and Herbamare.  Bring to the boil and then reduce to simmer for around 20 minutes.  Serve.

(Thermomix: add tomatoes if using fresh ones and puree for 5sec/sp7.  Add stock, salt, pepper and Herbamare.  Cook 20min/90deg/sp2. Serve).

Friday, May 24, 2013

Apple & Cinnamon Upside Down Cake

This blog has been a great creative outlet for me.  I've come up with some recipes that I didn't even realise I was capable of creating.  I've also never done a lot of baking so I'm loving that through this blog I've had the chance to do just that - experiment with different cooking methods and also be able to share what I've come up with!  Here's one I'm quite proud of!

1 large apple, peeled, cored and sliced
3 tbsp butter, melted
2 tbsp rapadura or raw sugar
2 tsp cinnamon

125g butter, softened
3/4 cup raw sugar
1.5 cups light spelt flour
2 free range eggs
3/4 cup milk (I used Bonsoy)
2 tsp cinnamon
1/2 tsp nutmeg
2 tsp vanilla essence
2 tsp baking powder

1.  Preheat oven to 160 degrees and grease a round cake tin with butter.

2.  Combine the base ingredients and then arrange along the bottom of cake tin

3.  In a large bowl, cream butter and sugar with an electric mixer until light and fluffy (1min/sp4 in Thermomix).

4.  Add flour, eggs, milk, spices and vanilla.  Continue beating until combined (20sec/sp3 in Thermomix, scrape down sides and mix for another 20sec/sp3).

5.  Add baking powder and mix in for a few seconds (5sec/sp4 in Thermomix)

6.  Pour batter into the cake tin over the top of the apple base and smooth out the top.

7.  Bake for approximately 30 minutes or until the cake springs back when pressed lightly.  Take out of the oven and allow to rest for 10 minutes in the cake tin before inverting out onto a serving plate and allowing to cool before serving.

Wednesday, May 22, 2013

Slow Cooked Pepper & Red Wine Roast Beef

I recently bought a slow cooker, mainly for the purpose of making bone broths.  Though as I found out, you can also make really lovely "roasts" in it.  The beef just falls apart.  Below is the recipe we used to make dinner last night.  We had this with some roast potato, pumpkin, beetroot and carrot, as well as steamed green beans and broccoli.   

1-2kg beef roast (I used a 1.3kg grassfed topside roast)
1 cup water
1 cup preservative free red wine (I used Settlers Ridge brand)
1 onion, peeled and coarsely chopped
2 garlic cloves, peeled
A few whole peppercorns
Sprinkle of Herbamare

Juices from roasting dish/slow cooker
2 tbsp gluten-free cornflour
Splash of tamari sauce

1.  Into a slow cooker, add the meat, water, wine, onion, garlic, peppercorns and Herbamare.  Cook on "low" setting for around 8 hours, turning the meat over a couple of times if possible.  If you don't have a slow cooker, you can do this in an oven - just preheat the oven to 150 degrees and add your ingredients to a roasting dish, cover with alfoil and cook for 2.5-3 hours.

2.  If having with roast veggies, pop these into the oven at the appropriate time. 

3.  Once the roast is done, set it aside to rest while you make the gravy.  Add the juices from the roasting dish or slow cooker to a small pot.  Whisk on a low heat as you add in the cornflour mixed in with some water, and also add the tamari.  Whisk for a couple of minutes or until thickened.

(To make gravy in Thermomix, add the pan juices with the garlic and onion bits, add cornflour and tamari and cook for around 3-4 minutes/100deg/sp5 or until thickened slightly).

Monday, May 20, 2013

Dairy-free "Cheese" Spread

Don't knock it till you try it!  This nut cheese tastes like a super yummy nacho cheese which is fab for someone like me who doesn't tolerate dairy too well.  I recently had something similar at a cafe called Samudra's while on a weekend away in the Margaret River region and I liked it so much, I had to have a go at making something like that myself!  This would also make a delish dip to have with crackers or veggie sticks!

1.5 cups raw cashews, soaked overnight, drained and rinsed
1/4 red capsicum
3 tbsp nutritional yeast flakes
1 tsp ground cumin
1 tsp ground coriander
1 tsp good quality salt (I used Celtic)
2 tsp garlic powder
1 tsp onion powder
1/8 tsp cayenne pepper
1/4 lemon or so, juiced

Add all ingredients to Thermomix/food processor and blend until smooth (1min/sp5 in Thermomix).  Adjust seasonings if necessary, scrape down the sides of the food processor and blend some more. 

Saturday, May 18, 2013

Choc Cherry Mousse Cups

Don't these choc cherry mousse cups look super cute?  And so easy to make.  You could use pitted cherries from a jar for this (just make sure they're additive free) but I did see some fresh cherries at the supermarket so decided to use those. I made 6 choc cherry mousse cups but you could easily double the ingredients to make more.  And in case you're wondering, the avocado in the mousse is for the creamy texture... you cannot taste the avocado in the finished product!

Ingredients (makes 6):
1 cup dessicated organic coconut
4 fresh Medjool dates, pitted
2 tsp coconut oil

Flesh of 1 ripe avocado
1/3 cup cacao powder
3/4 cup coconut cream (I refrigerated the tin first and then used the cream portion off the top)
1/2 cup pure maple syrup
2 tsp vanilla essence

Also need:
Jar of pitted cherries or some fresh pitted cherries (I used fresh ones)

1.  Make the base - in Thermomix or food processor, blend together all the base ingredients (10sec/sp6 in Thermomix).  Evenly distribute the mixture among serving cups and press down slightly.

2.  Top the base with pitted cherries.  I used 3 fresh cherries in each cup (I have a nifty little cherry/olive pitter that I bought from a kitchenware shop... surprisingly it gets used more than I expected!)

3.  Make the mousse - add to a bowl or Thermomix all of the mousse ingredients and whip with an electric mixer until fluffy or whip in Thermomix for 1min/sp5-6.  Spoon the mousse over the top of the cherries.  Refrigerate until set. 

Thursday, May 16, 2013

Chicken & Chickpea Burgers

With all the study I've been doing for uni lately and as the semester is drawing to an end, I find myself coming home and lacking motivation!  Some nights I just do not feel like spending too much time cooking so this recipe is perfect for nights like that (ie tonight!).  Hubby and the kids had these with bread rolls, salad and homemade tomato sauce.  I passed on the bread rolls!  You could use fresh coriander in place of parsley but as I don't like the flavour of fresh coriander, I use parsley instead!

Ingredients (makes 6 patties):
500g free range chicken mince
1/2 cup besan (chickpea) flour or 3/4 cup tinned chickpeas, drained and rinsed
1 onion
1 garlic clove
Thumb of fresh turmeric (or 2 tsp ground turmeric)
1/2 capsicum, deseeded
1 carrot, peeled
1/2 cup broccoli florets
1 tbsp chopped fresh parsley
2 tsp ground cumin
2 tsp ground coriander
2 tsp onion powder
1 free range egg
Sea salt and pepper

1.  Preheat oven to 180 degrees and line 2 baking trays with baking paper

2.  In a food processor or Thermomix (5sec/sp7), process the chickpeas (if using tinned chickpeas), onion, garlic, fresh turmeric (if using), carrot, broccoli and capsicum until finely chopped.  Tip into a large bowl.

3.  Add the remaining ingredients and mix with your hands until combined.  Shape into patties.

4.  Bake for around 20 minutes or until patties are golden and cooked through.

Tuesday, May 14, 2013

Jam Drops

OK so I have admitted previously (when it took me a couple of tries to successfully make Anzac biscuits) that I have not had too much experience with baking.... particularly with biscuits!  So that is the reason why I am going to get some practice in and get better at making biscuits!  Here is my recipe for jam drops.... amazing with a cup of chai!  Next time I make biscuits, I might have a go at melting moments I think! 

Ingredients (makes 12):
250g block butter, softened
3/4 cup sugar (I used rapadura)
1.5 cups light spelt flour
1 cup wholemeal spelt flour
1/4 cup strawberry jam

1.   Preheat oven to 180 degrees and line 2 baking trays with baking paper.

2.  In Themomix or with an electric mixer, cream the butter and sugar until pale and creamy (1min/sp4 in Thermomix with the butterfly in)

3.  With the blades rotating, gradually add the flour (remove the butterfly from the Thermomix for this step).

4.  Shape the mixture into biscuits.  With your thumb, put an indent in the centre of each biscuit and put in around a teaspoon of jam.

5.  Bake for around 10 minutes or until golden.  Allow to cool to room temperature.  

Sunday, May 12, 2013

Chicken & Vegetable Soup

Well the cooler weather is definitely upon us now in Perth and in the past week we have also had a crazy amount of rain (until now, I have barely seen any rain in Perth since we moved here in January!) and some strong winds - the winds reminded me a bit of the September winds in the Hunter Valley! Anyway, back to the topic at hand... so this cooler weather definitely calls for more soups for dinner.  The chicken broth that I used to make this soup takes some time to make but it is well worth it (and the broth recipe makes a nice big batch if made in a slow cooker, I had enough left to freeze a batch for another recipe), and gives the soup extra nutrients as well as a depth of flavour... though as per the recipe below, you can substitute this broth with stock. 

Ingredients (serves 4):
1 onion, peeled
2 cloves garlic, peeled
1 tbsp duck fat (or other cooking fat)
1/2 zucchini, peeled
1/2 carrot, peeled
1/2 cup broccoli florets
Corn kernels from 1 cob of corn 
1L vegetable stock (Campbell's)
OR 1L water + 1 tbsp Thermomix vegetable stock concentrate
OR 1L chicken broth (this is what I used, made as per Quirky Cooking's linked recipe)
300g free range chicken thigh fillets, thinly sliced
1 tbsp apple cider vinegar
1 tbsp chopped fresh parsley
Sea salt, pepper and Herbamare to taste

1.  Into a saucepan on medium heat, add the cooking fat, diced onion and minced garlic.  Cook, stirring, until onion has softened.

(Into Thermomix add halved onion and peeled garlic cloves.  Chop 5sec/sp5.  Add cooking fat and cook 2min/100deg/sp1)

2.  Grate or process the zucchini, carrot and broccoli.  Add to saucepan along with corn kernels and sliced chicken.  Cook, stirring, for a couple of minutes.

(Into Thermomix add zucchini, carrot and broccoli.  Chop 5sec/sp6.  Add sliced chicken and corn kernels.  Cook 3min/100deg/rev+sp1)

3.  Add broth/stock, apple cider vinegar and parsley.  Bring to a boil and then reduce heat to simmer for around 10 minutes.

(Into Thermomix, add broth/stock, apple cider vinegar and parsley.  Cook 10min/90deg/rev+sp1)

4.  Season with sea salt, pepper and Herbamare.  Serve. 

Friday, May 10, 2013

Chocolate Hazelnut Spread

It's no secret that I'm a bit of a chocoholic!  Though due to dairy intolerance, I can't really have milk chocolate, as much as I do miss it!  Luckily there are some really good quality brands of dark chocolate around.  I also love the combination of chocolate and coconut - so that brings me to this recipe!  It's quite pricey to buy a good quality organic chocolate hazelnut spread.  So I decided to make my own!  This spread is lovely and made with real, wholesome ingredients.  Hope you enjoy it!  In the pic above, my 3yo is having some on a strawberry!
1/2 cup sugar (I used rapadura)
1/4 cup cacao liquor/dark chocolate/cacao nibs (I used Loving Earth cacao liquor)
1/2 cup hazelnuts, roasted, cooled and skinned
1/3 cup cacao powder
1/3 cup coconut oil
1 tsp vanilla essence

1.  Ensuring you are working with super dry equipment, process the sugar and cacao liquor (or chocolate or cacao nibs) on high speed (10sec/sp9 in Thermomix).

2.  Add hazelnuts and process for a few more seconds (5sec/sp9 in Thermomix).

3.  Into a saucepan on low heat, add the processed sugar, cacao and hazelnuts and remaining ingredients, except the vanilla.  Stir until smooth, adding the vanilla in the last few seconds (or add remaining ingredients except vanilla to processed mixture in Thermomix bowl and cook 3min/50deg/sp3, adding the vanilla in the last 10 seconds or so of cooking)

4.  Pour into a sterilised jar and keep in the fridge.  The spread will thicken quite a lot once it cools. So make sure you take the jar out of the fridge 15 minutes or so before you want to use it to allow it time to soften slightly to a more spreadable consistency.

Tuesday, May 7, 2013

Mini Pizzas

My kids just LOVE mini pizzas for dinner.  And the best bit for me is all the veggies I can add to the topping!  These are quick and easy to make on a weeknight and there are always some leftover for snacking on later.

Ingredients (makes 27):
3 sheets Pampas butter puff pastry
50g parmesan cheese
1 onion
1 garlic clove
1 carrot, peeled
1/2 cup broccoli florets
1/2 cup pumpkin
1 tbsp duck fat (or other cooking fat)
500g beef mince
3 tbsp tomato paste
200g tomato puree
1 tbsp chopped fresh parsley
Herbamare, sea salt and pepper to taste

1.  Grate the cheese (10sec/sp9 in Thermomix).  Set aside.

2.  Into a saucepan on medium heat, add cooking fat, diced onion and minced garlic.  Cook, stirring, until softened.

(In Thermomix, add halved onion and garlic.  Chop 5sec/sp5.  Cook 2min/100deg/sp1)

3.  Process carrot, pumpkin and broccoli until finely chopped.  Add to the pot, along with mince and cook, stirring, until the mince is browned. 

(In Thermomix, add pumpkin, broccoli and carrot.  Chop 5sec/sp7.  Add mince and cook 3min/100deg/rev+sp1).

4.  Add tomato paste, tomato puree, parsley and seasonings.  Cook, stirring, for around 10 minutes.

(In Thermomix, add tomato paste, tomato puree, parsley and seasonings and cook 10min/100deg/rev+sp1)

5.  Preheat oven to 200 degrees.  Line 2 baking trays with baking paper (I had to bake in 2 batches).  Cut each pastry sheet into 9 squares.  Top each pastry square with some mince mixture and then sprinkle with grated cheese.  Bake for around 10 minutes or until the pastry is puffed up and golden.  

Sunday, May 5, 2013

Honey Soy Beef Stirfry

Each week we get delivered a fruit and veggie box full of the freshest, local, seasonal, organic produce.  I love it.  So there is always an abundance of veggies in our veggie crisper.  Right now there seems to be more than usual, so we thought a stirfry would be a great way to use up tonnes of veggies for dinner! 

Ingredients (serves 4):
500g beef steak (I used free range minute steaks)
1-2 chillis, deseeded, sliced 
Thumb of ginger, finely chopped
2 cloves garlic, crushed
2 tbsp pure honey
1/4 cup tamari sauce (this is a gluten free soy sauce)
1/4 cup sesame oil
Sliced veggies - I used 1/2 onion, 1 cup mushrooms, 1 cup broccoli florets, 1 cup bok choy, 1 carrot, 1/2 zucchini, 1 cup cabbage
1/2 cup water

To serve - rice or noodles (I used Slim Noodles for a grain-free dinner)

1.  Marinate the steak: into a large ziplock bag, pop in the steak fillets, chilli, ginger, garlic, honey, tamari and sesame oil.  Close up the bag, getting as much air out as you can.  Put into the fridge to marinate for a few hours or overnight, turning the ziplock bag over a few times during the marinating process.

2.  When ready to cook, slice up the steak, reserving the marinade for cooking.

3.  Heat a wok or frypan until very hot.  Add some cooking fat and add the onion.  Cook for around 30 seconds, stirring, until onions are just starting to soften.

4.  Add the sliced steak and cook, stirring, for around a minute or until the steak is just sealed on the outside.

5.  Add the hard veggies, marinade and water.  Cook, stirring, for another minute or so, then add the soft veggies and cook for another 30 seconds or so.  

6.  Serve with rice or noodles - I used Slim Noodles to make this a grain-free stirfry.  I strained the Slim Noodles out of the packet, rinsed them and then added into the frypan, straight into the stirfry, stirring for around 1 minute.

Friday, May 3, 2013

Beef, Mushroom & Red Wine Pot Pies

A friend recently reminded me of these pies that I had cooked for her, years and years ago when we lived in the sticks of central Queensland!  So of course I thought this would be a great recipe to blog - thanks for reminding me Carly!

Ingredients (makes 4 pies):
You will need 4 large ramekins (each approx 1 cup capacity)
1 onion
2 cloves garlic
1 tbsp duck fat (or other cooking fat)
1/2 zucchini, peeled, grated
1/2 green capsicum, deseeded, diced
500g beef mince
200g mushrooms, sliced
3 tbsp tomato paste
1 cup preservative-free red wine (I used Settlers Ridge)
1/2 cup water
1 tsp balsamic vinegar
1 tsp Herbamare
1 tbsp chopped fresh parsley
Sea salt and pepper to taste
2 tbsp cornflour (gluten-free) if required to thicken sauce
1 sheet Pampas butter puff pastry

1.   Into a pot on medium heat, add the diced onion, minced garlic and cooking fat.  Cook, stirring, until the onion has softened.

(In Thermomix - add halved onion and garlic cloves.  Chop 5sec/sp5.  Add cooking fat.  Cook 2min/100deg/sp1)

2.  Add zucchini, capsicum and beef mince.  Cook, stirring, until mince is browned.

(In Thermomix - add zucchini, capsicum.  Chop 5sec/sp5.  Add mince.  Cook 3min/100deg/rev+sp1)

3.  Add wine, water, tomato paste, mushrooms, vinegar, parsley, Herbamare and salt and pepper.  Bring to the boil, then reduce heat and simmer for around 20 minutes, stirring every now and then.  If you would like to thicken the sauce a bit, add some cornflour mixed until smooth with some water and simmer for a few more minutes.

(In Thermomix, add wine, water, tomato paste, mushrooms, vinegar and parsley.  Cook 20min/100deg/rev+sp1. If a thicker consistency is required, mix cornflour with a small amount of water until smooth, add to the Thermie and cook for another couple of minutes)

4.  Preheat oven to  200 degrees.  Place the ramekins onto a large baking tray.  Almost fill the ramekins with the meat mixture, to approximately 2cm from the top.  Cut the pastry sheet into 4 squares and cut a small slit (for the steam to vent through as the pies cook) in the middle of each pastry square.  Press the pastry firmly onto each ramekin.  Trim excess pastry if you like, but I like to leave the excess pastry on. 

5.  Bake for around 20 minutes or until the pastry is golden and cooked through.  I served these pies with veggie mash and steamed veggies.

Wednesday, May 1, 2013

Pea & Ham Soup

It's starting to cool right down in Perth so it's definitely feeling a lot more like soup weather!  Both my kids love this soup, which is always a great sign that whatever I have cooked is a winner!  Also, make sure that you use nitrate-free ham or bacon in this recipe.  I get mine from a farmers market not far from where I live, and it's also available at some IGA supermarkets and some butchers.  So it's worth asking around and finding out!

Ingredients (serves 4)
1 onion
2 cloves garlic
1 tbsp duck fat (or other cooking fat)
250g nitrate-free bacon, rind removed, cut into chunks
1/2 zucchini, peeled, cut into chunks
1 cup yellow or green split peas, rinsed
1L vegetable stock (Campbell's) OR 1L water + 1 tbsp Thermomix vegetable stock concentrate
Herbamare, sea salt & pepper to taste

Chopped fresh parsley and extra cracked pepper to garnish

1. Heat a large pot on medium heat and add the cooking fat, diced onion and minced garlic.  Cook, stirring, until onion has softened.

(In Thermomix, add halved onion and garlic cloves.  Chop 5sec/sp6.  Add cooking fat.  Cook 2min/100deg/sp1).

2.  Add chunks of bacon and zucchini and cook, stirring, until bacon is slightly browned.

(In Thermomix, add zucchini and bacon.  Chop 5sec/sp7.  Cook 1min/100deg/sp1).

3.    Add split peas and stock.  Bring to the boil, stirring.  Reduce heat to simmer and cook for around 25 minutes or until peas are soft and cooked through.

(In Thermomix, add split peas and stock, ensuring that the liquid level does not exceed the 2L mark.  Cook 25min/90deg/sp2.  Check that the peas are soft and cooked through).

4.  Season with salt, pepper and Herbamare.  Puree the soup with a stick blender.  Adjust seasonings if necessary.  Garnish with fresh chopped parsley and extra cracked pepper.

(In Thermomix, season with salt, pepper and Herbamare, then puree for 30 seconds by slowly turning the dial to speed 7.  Adjust seasonings if necessary and serve with chopped fresh parsley and extra cracked pepper).