Cannelloni Bean ‘Pate’ with Olives and Goats Cheese

We do love our pates, mashes, purées… just condiments all together. They always and we mean always, lift any meal giving it more life, flavour, and character

Try this simple pate-ish’ recipe. It is truely brilliant


Ingredients:

– 1 can of organic cannelloni beans

– Around 6 pitted green and black olives (roughly chopped up)

– 2 cubes of Meredith’s goats cheese

– 1 pinch of himalayan salt

– 1 pinch of pepper

– 1.5 tablespoons of extra virgin olive oil

– 1 teaspoon of ground cumin


Method:

This is a really simple ‘pate’ that will take you literally 5 minutes! All you need is a food processor at hand and the ingredients listed above

Firstly, you have to drain the cannelloni beans ensuring you get rid of most of the liquid. Then simply place the beans in the food processor, along with the goats cheese, chopped up olives, spices and olive oil

Turn on the food processor until you can see that the ingredients are nicely mixed together. We believe its best when the olives are still in ‘chucks’ throughout the paste, giving it a bit more of a ‘crunch’

Have a sneaky taste, if you believe it’s too dry then add a little more olive oil or a dash of water

And voila, that is all you have to do! Serve as a dip, or dollop onto a salad, or spread onto a freshly baked moist ‘melt in your mouth’ loaf

Enjoy Lovelies

 

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Our Green Smoothie

Our Green Smoothie a day will definitely keep the doctor away!

Green smoothies are a relatively new addition to our morning routine. We use to be quite skeptical about the benefits of consuming liquid greens on a daily basis as in our minds we didn’t find it necessary to consume added veggies if you were already eating a balanced diet. Although still agreeing with this point to an extend, the last couple of months however, things have changed. In an attempt to up our intake of nutrients to fight uni induced fatigue, as well as other health complications, we have welcomed a green smoothie into our daily routine.

And we couldn’t be happier about it.

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Now a day doesn’t go by in which we have to have our greens. Increased energy, clearer skin, and softer hair are a few of the benefits that we’ve noticed since adding in a smoothie. Another plus also including the fact that if we happen to not fit in our daily 5 veg at meal times, at least we’ve gulped down our greens to compensate (smart hey!)

After much negotiation, we’ve come to the conclusion that for us, greens sit well as a morning tea snack, rather than with breakfast (or as breakfast). Some people love a smoothie first thing but we tend to eat a fair amount in the mornings, focusing on a balanced spread of savoury and nutrient dense food – Organic oat sourdough with avocado, poached eggs and tomato plus organic coffee would be a staple for us. So with a relatively large breakfast, a smoothie is welcomed a little later in our day.

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Anyway the point of this post is EAT YOUR GREENS. You’ll feels more energised and your skin, eyes and digestive tract we definitely thank you for it.

Serves Two

*We try to only use organic ingredients in our smoothies

– 2 cups of spinach

– 4 large leaves of kale or 2 cups

– 1/2-1  zucchini (this is optional but we do find that the zucchini thickens the smoothie, giving it a richer consistency)

– 1 frozen banana

– 1 1/2 tsp of chia seeds.

– Generous knob of ginger

– Squeeze of lemon (optional)

– A few drops of liquid stevia (if you’re not worried about fructose, you could add in a couple of dates as an alternative)

– 1 cup of coconut water

– A little extra water or ice

M + S xx

Mum’s Magnificent Muffins

Savoury Muffins by our lovely Mother 

We love you mum


Our lovely mother had us all set for snacks over the busy exam period and end of semester. Being able to devour a savoury muffin for morning tea or an afternoon – pick-me-up was what got us through study and folio finals.

As we’re not much sweet tooth’s, these savoury muffins are perfect for any meal/time of the day. We had them for breakfast, lunch, snacks or as a side to a winter soup.

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Roasted Sweet Potato and Chives 

– 2 organic eggs

– 2 cups of lactose free milk

– 1 cup of roasted sweet potato

– 1/2 a cup of sun dried tomatoes

– 1/2 a cup of roasted capsicum

– 200 grams of feta

– 1 cup of organic white spelt flour

– 1 cup of organic wholemeal spelt flour

– 1/4 a cup of organic corn flour

– 1/2 a teaspoon of bicarb soda

– 2 teaspoons of baking soda

– 1/4 a cup of grape seed oil

– pinch of chilli flakes

– 1/2 a cup of chives

– 1/4 of a teaspoon of himalayan salt and pepper

– – – – –

Method

1) Preheat the oven to 180 degrees celsius

2) Chop up the sweet potato and roast them in the oven for around 35-40 minutes (until you can easily place a knife through)

3) In a large bowl, mix together the eggs, grape seed oil, bicarb soda, baking powder, salt, pepper and chilli flakes

4) Finely chop the semi dried tomatoes, roasted capsicum and chives

5) Add these ingredients to the egg/milk mixture

6) Stir in feta and the roasted sweet potato to the mixture (you do not need to mash the sweet potato prior)

7) Add all the flour and carefully mix all ingredients together

8) Grease with coconut oil a 12 hole muffin tin (medium-large sized muffins)

9) Bake for 35-40 minutes!


Caramelised Leek and Feta 

– 2 organic eggs

– 2 cups of lactose free milk

– 2 cups of organic caramelised leek

– 300 grams of organic feta

– 1 cup of organic white spelt flour

– 1 cup of organic wholemeal spelt flour

– 1/4 a cup of organic corn flour

– 1/2 a teaspoon of bicarb soda

– 2 teaspoons of baking soda

– 1/4 a cup of grape seed oil

– pinch of chilli flakes

– 1/4 of a teaspoon of himalayan salt and pepper

– – – – –

Method/ingredients for caramelising the leeks

1) 2-3 leeks (depending on size) need to be halved and thinly sliced

2) To a pan add, 1 tablespoon of olive oil and 20 grams of butter

3) Add the leek to the pan and sauté for about 5 minutes or until golden

4) Add 1 tablespoon of water, 1 tablespoon of brown sugar and 1 tablespoon balsamic vinegar

5) Saute for 1-2 minutes

– – – – –

Muffin Method 

1) Preheat the oven to 180 degrees celsius

2) In a large bowl mix the oil, eggs, milk, bicarb soda, baking powder, salt, pepper and chill flakes

3) Add the caramelised leek and the feta a stir gently

4) Add the flour and stir gently… again

5) Grease with coconut oil a 12 hole muffin tin (medium-large sized muffins)

6) Bake for 35-40 minutes!

Love M + S

x

Winter Sweet Potato and Sardine Salad

WINTER SALAD SERIES

Oven baked Sweet Potato on a bed of sautéed Brussel sprouts and Sustainable Sardines. Topped with sunflower seed pesto, black olives, goats feta and fresh parsley

Much of our inspiration behind our cooking is from Jacqueline Alwill and her ‘Brown Paper Bag Blog’. Her beautifully presented meals and recipes have an abundance of nutrients, incorporating all major food groups. She includes red and white meat, cheese and eggs within her recipes, demonstrating a balanced and sensible approach to wellness. We very much admire her cooking and frequently check her blog for updates – the recipe for the pesto that we’re about to post is adapted from her page.

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Ingredients: Serves two as a main

-1/2 a small to medium sweet potato. Finely sliced lengthways

– 2 cups of brussel sprouts. Cut in half

– 1/4 cup of green peas (we use organic frozen)

– 1 tin of sustainable sardines in olive oil

– 1/4 goats feta

– 1/2 cup of black olives

– 1/4-1/3 cup of Pesto (Click here for Brown Paper Bag recipe)

– Fresh Parsley

-Pepper to taste

– Himalayan salt to taste

Method

This recipe is very basic! It’ll take you around 20 minutes to prepare so very convenient for a mid week meal 

1. Place your finely sliced sweet potato on a tray. Brush with a tad of olive oil, salt and pepper. Back in oven set at 180 degrees for about 20 minutes.

2. Whilst sweet potato is in the oven, sauté your brussel sprouts and peas in a wok on high heat in a bit of coconut oil (or water). Keep sautéing till the brussels begin to soften and possibly turn a little brown at the edges. Once ready mix through the black olives and  evenly distribute onto two plates.

3. The sweet potato should be ready now, remove from oven and delicately layer onto the greens.

4. With your tinned sardines, evenly halve and coarsely break over the potato.

5. Top with the pesto, goats feta and fresh parsley

6. A dash of olive oil and you’re good to go!

Zucchini & Pea Soup with Poached Chicken and grilled Haloumi

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We have entered autumn. That means, we have entered soup season!

We’ve been feeling a little low and run down due to an overload of uni and part time jobs. So  in an attempt to cure our poor sleep deprived and stressed souls, we decided to make a green soup. We love our greens but aren’t really the types to start the morning with a green smoothie so a green soup works for us perfectly. The generous amount of turmeric and garlic gives this delightful meal an immunity boost – just ready to fight off cold and flu season. The added packed chicken also adds a nice touch of protein and the haloumi just tops it off with that ‘creaminess’ that every soup requires!

Go on, make our green soup! It’s super easy

Ingredients – Serves four as an entree or three as a main. 

– Four large zucchinis

– One small head of broccoli

– 1.5 – 2 cups of frozen organic garden peas

– 1 litre of pure water (or vegetable stock if you have one pre-made)

– Half an onion

– 2 cloves of garlic

– 2 heaped teaspoons of ground turmeric

– 1 teaspoon of ground cumin

– 1 Bay leaf

– 3 sprigs of fresh rosemary

– A generous pinch of himalayan salt

– Pepper to taste

– A knob of coconut oil

– 2 organic chicken breasts

– 60 grams of Haloumi

– 4 teaspoons of superfood dukkah

Method

1. Start by preparing all your green vegetables. Thoroughly wash them and dice into 2 cm pieces (the size doesn’t matter all that much as they’ll be blended at the end)

2. Heat the coconut oil in a pot and once hot, stir fry the onion and garlic with a dash of water. Once the onion gathers a bit of colour, add another dash of water plus the turmeric and cumin. Let the spices mix with the onion and garlic. This should start to smell very inviting!

3. Next step, add all your veggies, bay leaf and himalayan salt. Let this green goodness tenderise for a couple of minutes

4. Add your 1 litre of water. Put the lid on and let it simmer for about 30 minutes.

5. In the meantime, heat up another pot of water with a pinch of salt and dice your chicken breast into 2-3 cm pieces. When the water has reached boiling, add your chicken and let it boil for about 5-7 minutes.

6. Whilst the chicken is cooking, this should give you enough time to prepare your haloumi. You can either place the haloumi in a fry pan to brown the edges or you can place the cheese until a grill. Up to you! This should only take a few minutes

7. When the chicken is ready, (you still want it to be succulent so check it every couple of minutes) strain it and place to side.

8. Return your attention to the soup. The veggies should be quite tender at this point. Now all you need to do is blend it all up with a blender stick (is that what it’s called…..?)

9. Ladle the soup into four bowls. Next place the haloumi and chicken in the middle. Finish with a generous sprinkle of homemade dukkah and fresh parsley

10. You could also toast a comforting thick slice of dark rye bread with a drizzle of olive oil. Our mum’s wholemeal spelt would also work wonderfully.

10. EAT

We hope you like it! Please let us know on instagram (@thymes.two) what you think and if you have any suggestions!

M +S xx

Spelt Pasta with Greens, Poached Chicken and Goats Cheese

Who doesn’t love Pasta..?

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Ingredients: Serves two hungry twins 

Organic spelt penne pasta (one uncooked cup)

One organic chicken breast

Organic spinach (one generous handful)

One small organic broccoli head

Six small organic asparagus

Half a cup of organic green garden peas

Split green olives (around 10)

Organic goats cheese (around one heaped tablespoon)

Pine nuts (one heaped teaspoon)

Fresh basil (for garnish)

One tablespoon of olive oil

Pinch of himalayan salt

Pepper (to taste)

Method: Easy Peasy 

1) Bring two pots of water to boil

2) Meanwhile, but up chicken into cube ‘bite sized’ pieces

3) Wash all vegetables

4) Cut up broccoli head and asparagus, shred the spinach (or simply tear up)

5) Once water is boiling, place chicken in for around 4-6 mins (test a piece before serving)

6) Place pasta in the water and cook for 10-15 mins (roughly)

7) Once pasta is cooked, drain and leave it in the pot. Add goats cheese and mix it through, then follow by adding the green vegetables, spinach, olives, chicken, olive oil, pine nuts, pepper and salt

8) Divide into two beautiful bowls and garnish with fresh basal

BON APPETIT!

xxxxx

Super Green Breakfast Spread

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As many of you would have noticed – we have changed our name to THYMESTWO. We eventually would like to expand our blog into something a bit more exciting in the future so we gathered that a new look would be a perfect start. We’re still keeping avocadotimestwo as our web address (partially because we still love the name but mostly because we’re severely handicapped when is comes to technology) but thymestwo is the name we will go by on our instagram. All change is good change right? 

Let us know what you think! Would love to hear some feedback

So in-between work, uni and yoga, we’ve been spending a bit of time in the kitchen. In an attempt to spice up our breaky boards (not literally ‘spice’ – chilli really doesn’t agree with our taste buds!), we came up with a light savoury green paste that goes perfectly with sliced avocado. We wanted to call it a pesto but to be honest it really doesn’t do traditional pesto any justice what so ever so we’re keeping it to a ‘spread’.

This recipe is extremely easy to throw together and is a tremendous way to sneak in some extra greens in the morning. If you’re adding sliced avocado which we highly recommend that you do then you’re not only getting in extra greens, but you’re also doubling up on your omega-3’s with the added olive oil and sunflower seeds. Adding eggs would also be fabulous as protein (Eggs and kale), complex carbs (wholemeal spelt) and healthy oils (avocado, sunflower seeds, eggs and olive oil) perfectly balance each other to sustain you with long lasting energy.

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Please feel free to add more or less of any of the ingredients to suit our own taste buds. We personally didn’t want to make it too oily, as we were looking for a thicker ‘paste like’ consistency. But hey, everyone is different so give it a go and tweak it if need be. Oh and we would love to see your creations on instagram – tag us @thymes.two so we can view your breaky boards!

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Ingredients

– One small broccoli head (organic if possible)

– 1.5 cups of tuscan kale (or regular kale- we just used up the kale that was left over in the fridge)

– A cup of fresh basil leaves

– 1/3 cup of sunflower seeds*

– 1/4 cup of extra virgin olive oil*

– 1/3 cup of water*

– A generous pinch of himalayan salt

– A generous pinch of dried thyme

– Pepper (to taste)

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Method

1. Thoroughly wash the kale, broccoli and basil leaves.

2. In a food processor, first blend the broccoli and kale until you reach the consistency you want. (still a bit chunky)

3.  Add the remaining ingredients

4. We added water to the mixture to help it hold together but you could just add my olive oil.

5. Once you have blended the ingredients to the consistency you want, enjoy on some toasted spelt loaf with sliced avocado and tomato, or with poached eggs!

Voila!

If you love your pesto (doesn’t everyone..?) feel free to have a look at our ‘Creamy pesto’ in our recipe tab! Our creamy pesto is also fabulous on toast and baked fish. 

Stay Green Guys! 

*If you wanted to create more of a typical ‘pesto’ taste you could add extra olive oil/reduce the water and replace the sunflower seeds with pine nuts.

M + S xx