My Cooking Buddy

It’s Pineapple season everywhere! I usually have a hard time buying nice and flavourful pineapples here in Canada (I miss home!!!! ). But not this month! I’ve been buying delicious pineapples to comfort my heart! Here’s a nice #pineapple recipe I made this morning on a Cooking Class. & ... 30g brown sugar 1 generous handful of Mint leaves 600g frozen Pineapple chunks 2 egg whites 50g coconut cream* (read tip bellow) Method: 1. Add The brown sugar and Mint to the Thermomix bowl and grind for 20 seconds - speed 10. 2. Add all the other ingredients and churn for 20 seconds - speed 7. Helping with the spatula through the lid whole. 3. Scrape down the sides of the bowl and churn again 20 seconds - speed 7. (If necessary, repeat) 4. Insert the butterfly whisk in the mixing bowl and whip for 30 seconds - speed 4. 5. Serve immediately garnished with mint leaves. *Tip: Put a can of coconut milk in the fridge overnight (or in your freezer for a few hours). Without shaking the can, open and scoop the hardened cream from the top to use in this recipe. See more

Midweek dinner cooking class - delicious Orzo with Salmon and Spinach recipe from Cookidoo.

Here is is the final result. I’m following a Cookidoo recipe Almond Crusted Salmon with Asparagus Tagliatelle. I made a few tweaks in the recipe (you know me! I just can’t help it ). And made zucchini noodles for me and my husband. The 2 younger boys were not big fans of the dinner today though. They said it was too fancy. ... But the 3 grownups enjoyed it very much! What do you wanna see here next week? Let me know your preferences.

Let’s laugh! It includes zero sleep and poo explosions! By law, we have to keep the zero sleep in all packages! ... But really! All parenthood packages should include a free Thermomix. Don’t you think? https://youtu.be/SeI7uUS0naY

I’m not sure what I like the most: Having energy balls to grab’n go in my freezer; The tangy lemony flavour in it; The satisfaction of putting the leftover pulp from homemade Almond Milk to good use.... & 85g Oats 1 Lemon peel 40g Lemon juice 185g Almond Pulp (after extracting the milk from 200g almonds) 85g Maple Syrup 30g coconut oil Pinch of salt 1 tsp Vanilla Extract Shredded coconut or crushed nuts for folding (optional) Method: 1. Add Oats and lemon peel (yellow part only) to the Thermomix mixing bowl and mill for 15 seconds - speed 9; 2. Scrape down the sides of the mixing bowl and add all the other ingredients (lemon juice, almond pulp, maple syrup, coconut oil, pinch of salt and vanilla) and blend 10 seconds - speed 4, the mixture should be slightly loose but will bind together when pinched. 3. Roll the mixture into 20 equal sized balls and fold each one in the shredded coconut or crushed nuts. Store in and airtight container in the freezer until ready to eat. See more

We just had a fun cooking class with many different consultants from the Vancouver Branch. So much fun! It reminded me the old times when we used to have our delicious presencial cooking classes. It’s so good to be part of such passionate and experienced team! Thank you, ladies! It’s a blast to work with you all! @coachinthekitchen @simplelifethermie @tmx_oasis @cindyhsu75 ... I made a recipe from Cookidoo Sweet and Spiced Nuts. So easy and yummy!!!! Perfect for snacking on or topping desserts, yogurt, fruits or anything your creativity takes you. See more

Here’s another one that I could have written myself! This was a shocker. I have friends who don’t cook, and many of them would make great contestants on Can’t Cook Won’t Cook. When I set about selling, I thought they would be at the bottom of my prospect list but no quite the opposite. If you’re curious about the future of cooking SEND ME A MESSAGE! I will be more than happy to make a virtual Cooking Experience with you. So you can see for yourself how much this sous chef could simplify your life and upgrade your meals!

It’s gonna be a lovely day! Specially now after I had my Beetroot Juice. I like to use unsweetened lemonade as the base for MOST of my smoothies and juices. I make my own sugar free lemonade in 2 seconds, strain it. Using the simmering basket and proceed to whatever recipe I’m making.... There’s a whole lot of juice recipes on Cookidoo for you to explore and you can also create your own recipes! This was today’s: To make the Lemonade: 1 Lemon, halved 250g water Blend 2 seconds Turbo, strain and use as the Lemonade in the following recipe. Beetroot Juice (2 cups 1 piece of ginger 1 green apple, into quarters 1 small beet, into chunks 250g Lemonade 150g ice cubes 20g honey Blend it for 1 minute - speed 10. Have a Happy Monday!

Are you looking for a simple, easy, delicious and healthy recipe? You just found it! Roasted Kabocha 1 small Kabocha Squash... 1 tbsp ground ginger 1 tbsp Maple Syrup 2 tbsp olive oil 1/4 tsp salt flakes Method: 1. Preheat oven to 200C (390F). Line a baking tray with parchment paper and set aside. 2. Wash the Squash, remove the seeds with a help of a spoon and slice it. 3. In a large bowl, add the sliced Squash, all the other ingredients and mix it well together. 4. Arrange the slices on the reserved baking tray and roast it in 200C oven for 30 to 40 minutes. Flipping it half way through. Serve it warm or cold.

What's your favourite Cinnamon Roll recipe? I keep changing mine.... This is my new fav!

A breakfast in a cup is my favourite on weekday’s mornings. It’s just a matter of combining well the ingredients and you have it. Today I used my favourite fruit in my smoothie: banana! (Sorry @gutacalmon ) I matched it with cinnamon and peanut butter and it was creamy smooth and delicious. The following ingredients are for 1 portion. Add more accordingly. ... 2 ripe bananas 1/2 tsp cinnamon + to garnish 15g peanut butter 100g ice cubes Blend for 1 minute speed 8. Serve it immediately. Ps- if using frozen bananas, use water instead of ice cubes. See more

This is a recipe that I’ve created inspired by one of the delicious @louisekeats ’s delicious recipes (Coconut oat biscuits - on #cookidoo ). It’s very yummy, easy to make AND it’s gluten free, vegan, sugar free and grain free. Not bad, hey?! & 120g cashew nuts 110g Brazil nuts (or hazelnuts)... 1 lemon, peel and juice separated 50g rolled oats (gluten free) 40g desiccated coconut (unsweetened) 120g liquid honey 50g coconut oil 2 tbsp coconut flour 1 tsp chia seeds 1/2 tsp baking soda Method: 1. Preheat oven to 160C. Line 2 baking trays with baking paper and set aside. 2. Add to the Thermomix bowl the cashews, Brazil nuts, lemon peels and mill for 8 seconds - speed 8. 3. Add all the remaining ingredients and mix for 10 seconds - speed 5 (or until well combined). Place the Thermomix bowl in the fridge for 10-15 minutes until firm enough to roll. 4. Roll heaped teaspoons of mixture into balls and place onto prepared baking trays. Flatten each ball slightly, then bake for 12-15 minutes (160C) or until the borders start to become golden. Leave it on tray for about 5 minutes and then transfer to a wire rack to cool completely. See more

It’s my first time making my own Pumpkin Spice Mix. Every time I make a recipe that asks for it, I would just add all the separated spices one by one. But since I’ve been making my favourite Drink ( #mycookingbuddy_pumpkinlatte ) too often, I thought it was time to have the spice mix ready to use in my pantry. So convenient!!! 4 tsp ground ginger... 2 tsp whole allspice (or ground allspice), also known as Jamaica Pepper 2 whole nutmeg 12 whole cloves 8 cinnamon sticks, broken in pieces Method: 1. Place all the ingredients in the Thermomix bowl, and grind for 1 minute - speed 10. 2. Store in an airtight container and use when needed. 3. The spices don’t really go bad, you can store it for long months. It does loose the flavour with time though, you’ll probably notice that the flavours get milder after 6 months or so. To preserve better the flavours you can store in the freezer. See more

This is being my go for drink these days. I make it twice a week at least! I use to make it adding all the individual spices and now I made my own Pumpkin spice mixture. It makes it even faster. Recipe for 2 servings (I’m making just 1 serve in the video) ... 100g Kabocha Squash, peeled and cut in chunks (it can be frozen) 400g milk of your choice 30g maple syrup 1 tsp pumpkin spice mixture 1 tsp instant coffee Method: 1) Add Kabocha to the TM bowl and chop 3 seconds - speed 7. 2) Scrape down the sides of the bowl and add all the other ingredients and cook for 9 minutes - 95C - speed 1. 3) Blend for 30 seconds - speed 8. 4) Serve immediately whit some nutmeg sprinkled on the top. See more