Monthly Archives: May 2015

Toddler Tums – Pumpkin and pea risotto

I had some leftover pumpkin after this adventure as well as a small amount of peas that was languishing in the freezer, so this recipe was perfect to make up and freeze for the little miss! I didn’t have a lemon or chives and I’ve been feeding her way too much cheese so I actually omitted the Parmesan and it still tasted lovely, but I’d definitely recommend keeping those ingredients in. 


400g diced pumpkin (I actually just threw my large chunks in the Thermomix and grated the lot, then removed it from the bowl)

1 onion, halved

1 clove of garlic, peeled

20g butter

300g arborio rice

900g veggie or chicken stock

80g frozen peas

Juice of 1 lemon (I think the zest would work really well here too!

1tbsp finely snipped chives


Chop the onion and garlic for 3 secs/speed 7.

– Add butter and sauté 2 min/100°C/speed 1.

– Add rice and sauté 1 min/100°C/Reverse/speed 1

– Add stock and cook 8 min/100°C/Reverse/speed 1.

– Add pumpkin and cook a further 8 min/100°C/Reverse/speed 1.

– Add peas, lemon juice and reserved Parmesan and cook 1 min/100°C/Reverse/speed 1. Transfer to a ThermoServer and serve topped with additional Parmesan (if using) and chives. 

  I always get nervous introducing new dishes to Arianna, but she whacked 2 massive portions at dinner so we’re all good! This would probably be quite lovely with some flaked salmon or trout too!

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Pumpkin and maple loaf

Oh, it’s been way too long! I have been using the Thermomix as a support gadget in the kitchen but since I went back to work it’s always been tried and true recipes hence the lack of updates. But this weekend I had a rare afternoon to myself, and also Curtis Stone was on TV telling me to go and buy pumpkins from Coles. So I did. And I decided to experiment a bit. 

I googled ‘Thermomix Pumpkin’ and found this loaf recipe. Whack all the ingredients in, mix it up and then chuck it in the oven? My favourite kind of experiment! Unfortunately, I’d thrown away the pumpkin seeds before I realised I could use them, and I didn’t have any pepitas handy, so my loaf lacks the rustic seed crust. Also, as is the case with most recipes I find, the sugar content seems to always be a bit more than I like so I’ve reduced it here. 


700g pumpkin, skin off, cut into chunks. I used Kent. 

200g wholemeal flour

200g plain flour

70g caster sugar (next time I’ll go 60g)

170g canola oil (I used olive oil)

3 eggs

1 tsp baking powder

1/4 tsp bicarb soda

1 tsp cinnamon powder

15g vanilla extract (1 tsp)

50g maple syrup (2 tb)


Preheat your oven to 160 degrees Celcius. Line a loaf tin. Oh, before I forget, I have what I thought was a standard loaf tin which was what the recipe called for, but I ended up having to make 5 extra muffins because there was so much batter. 

– Pop your pumpkin in the Thermomix and chop for 10 secs/speed increasing to 8.  

 – Add all other ingredients in and mix for 30 secs/reverse/speed 4. Make sure the batter is mixed evenly.

– Pour the batter into your loaf tin. Throw in oven and bake for 1 hour. Loaf is ready when a knife through the middle comes out clean.  

– I popped my muffin cases in the oven after I took out the loaf, and baked those for about 25 minutes. 

       The little one gobbled a few pieces after dinner, so I consider this one a win!

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