sweet + sour tofu

Poppy cooks...

Serves 5

1. Cook
   2.5 cups rice.
   
   
   
2. Wash and chop
   pak choy and steam for 5 minutes.
   
   
   
3. In a flat baking dish, mix
   3 tablespoons tamari and
   1.5 tablespoons apple cider vinegar.
   
   
   
4. Add
   packet of firm tofu, diced and toss to marinade, leaving for at least 5 minutes.
   
   
   
5. Add
   5 tablespoons cornflour and mix.
   
   
   
6. Heat
   olive oil in a large teppanyaki plate and cook tofu until golden, then set aside.
   
   
   
7. On the same teppanyaki plate saute
   red capsicum, cubed,
   carrot, thinly sliced and
   cup cabbage, cubed in
   olive oil, then set aside.
   
   
   
8. Make sauce by mixing
   1/4 cup maple syrup,
   2 tablespoons tomato paste,
   1 tablespoon apple cider vinegar,
   1 teaspoon tamari sauce and
   2 teaspoons cornflour.
   
   
   
9. Add to teppanyaki plate to reduce, then add veggies and tofu back in to toss together.
   
   
   
10. Serve tofu on bed of rice with Chinese veg to the side and sprinkle with
    sesame seeds.

hollandaise sauce

 Poppy cooks...

1. Add to Thermomix bowl
   10g water,
   20g apple cider vinegar or lemon juice,
   150g unsalted butter,
   4 egg yolks,
   pinch of salt + pepper then cook thicken mode/80C.

waffles

 Poppy cooks...

1. In a large bowl whisk together
   1 cup almond meal,
   1 cup gluten free plain flour,
   1 cup tapioca flour and
   1 tablespoon + 1 teaspoon baking powder.
   
   
   
2. In a smaller bowl combine
   2 eggs, beaten with a fork,
   1 cup coconut/rice milk,
   2 tablespoons apple cider vinegar,
   1 teaspoon vanilla essence and
   1/2 cup maple syrup.
   
   
   
3. Add just under
   1/2 cup coconut oil, melted and whisk well.
   
   
   
4. Add wet ingredients to dry and whisk well again.
   
   
   
5. Add 1/2 cup of mixture to waffle iron and cook until golden brown (our waffle iron takes 3 minutes and 20 seconds).

Anzac biscuits

1.  In your Thermomix bowl mix
   160g gluten free plain flour,
   80g coconut sugar,
   100g rolled oats,
   70g desiccated coconut, and
   1/4 teaspoon Celtic sea salt for 10sec/speed 3.
   
   
2. In a small dish mix
   1/2 teaspoon baking soda and
   2 tablespoons boiling water.
   
   
3. Add this and
   130g coconut oil (slightly melted) and
   1 tablespoon honey to the Thermomix bowl and mix 10 sec/speed 3 or until combined.
   
   
4. Preheat oven to 180ºC.
   
   
5. Form mixture into cookies about 5mm thick on a lined baking tray.
   
   
6. Bake for 15-20 minutes then allow to cool on the trays until nice and crisp.

glazed carrots

 Poppy cooks...

1. In a frying pan heat
   3 tablespoons olive oil.
   
   
2. Add
   600g baby carrots, peeled and halved and toss to coat in oil and cook for 5-7 minutes cut side down.
   
   
3. Add
   2 teaspoons honey,
   1/3 cup water,
   Celtic sea salt and pepper then stir and allow to cook for about 3 minutes or when water is evaporated and carrots start to caramelise.
   
   
4. Stir a few more times to coat evenly, then serve with a sprinkle of
   parsley, finely chopped.

Vegetable skewers

 Poppy cooks...

1. If using wooden skewers, soak 8 skewers for 30 minutes.
   
   
2. In a large mixing bowl, toss together
   120g baby mushrooms, whole or halved,
   capsicum, large dice,
   120g squash, sliced,
   1/2 pineapple, cut into chunks,
   1/2 red onion, large dice,
   15g olive oil,
   1 teaspoon Celtic sea salt,
   sprinkle of cracked black pepper,
   1 teaspoon paprika,
   1/2 teaspoon dried garlic powder and
   1/2 teaspoon dried onion powder.
   
   
3. Skewer the vegetables leaving a bit of space between each to evenly cook.
   
   
4. BBQ skewers for 12 minutes, rotating 2-3 times. You can also cook these in the oven at 200C for 6 minutes, then flip and cook for a further 6 minutes.

steak

 Poppy cooks...

1. Bring
   350g fillet steak to room temperature.
   
   
2. Pat dry with paper towel and season.
   
   
3. Heat
   1 tablespoon olive oil in frying pan over high heat.
   
   
4. Cook steak on one side for 2.5 minutes then turn.
   
   
5. Leave for 1 minute then add
   4 tablespoons garlic butter (see garlic bread recipe).
   
   
6. Once butter is melted, spoon over steak and cook for a further 2 minutes.
   
   
7. Sear edges of the steak then transfer to a dish and cover loosely with foil for 5-10 minutes to rest.