FAYI

Greek Recipes Converted For Your Thermomix

Merry Maker Sister’s Simple Beef Stew Converted For Thermomix

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The Merry Maker Sister’s Emma and Carla share delicious, healthy recipes on the Get Merry Recipe App. We particularly love the Simple Slow Cooked Beef Stew.

Traditionally this recipe is cooked in a slow cooker for about 8 hours, however we have converted the recipe so that it can be made in a Thermomix in under 25 minutes.

RECIPE: Merry Maker Sister’s Simple Beef Stew

We Converted This Recipe From: The Merry Maker Sister’s Recipe App

INGREDIENTS

  • 1 clove garlic, peeled 
  • 1 onion, peeled and cut in half
  • 500g casserole beef, cubed
  • 200g button mushrooms, halved
  • 200g or 2 white potato peeled and chopped into bite size pieces
  • 100g or 2 carrots peeled and chopped into bite size pieces
  • 2 bay leaves
  • 185g of water or stock or bone broth
  • 1 tablespoon of stock paste
  • 30g tomato paste – make your own with this recipe
  • 2 tsp oregano
  • salt and pepper to taste
  • 20g oil – optional, use if sautéing the onion

STEPS:

  1. Chop the garlic (1) and onion (1) for 3 seconds/speed 7.
  2. Add all other ingredients to bowl and cook for 20 minutes/reverse/100 degrees/slowest speed.

Yes, it’s that simple, easy peasy!

If you have time, add some oil (20g) after chopping the onion and cook 3 minutes/100 degrees/speed 1. Add the beef and cook a further 3 minutes/100 degrees/reverse/slowest speed. This will enhance the flavour, however it’s not necessary and we actually never do it. HAHA!

NOTES:

Stifado Beef Cheeks Recipe Converted For Your Thermomix

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Stifado Beef Cheeks Recipe Converted For Thermomix

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Stifado is typically a stew made from meat, tomatoes, onions and herbs. This recipe can be made with beef cheeks or oyster blade and it has been converted so that you can make it in your Thermomix.

Chrystalla ordered a whole cow a little while ago since then, she has been experimenting with different cuts of beef. This recipe for stifado has been made with beef cheeks. You might also like to see our other beef recipes which include:

Read more about why we prefer to purchase a whole cow for meat and then cook with all of the cuts in this blog post: How To Buy A Whole Cow For Meat – Brisbane Home Delivery From Maleny Black Angus Beef

STIFADO – BEEF CHEEKS

This Recipe Has Been Sponsored By: Maleny Black Angus Beef

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INGREDIENTS

SAUCE:

  • 2 garlic cloves, peeled
  • 1 stick of fresh rosemary or 1 tbs dry rosemary
  • 2 brown onions, peeled and halved
  • 50g olive oil
  • 200g of red wine
  • 1000g water
  • 1 tbs stock paste
  • 400g tin of chopped tomatoes
  • 1 tbs tomato paste (try making your own)
  • 1 bay leaf
  • 1 tsp dried oregano
  • 1 cinnamon stick
  • 2 bay leaves
  • 4 cloves
  • pepper to taste
  • 20g Worcestershire sauce
  • 60g red wine vinegar

BEEF & VEGETABLES

  • 1000g beef cheeks or oyster blade
  • 1 brown onion, peeled and quartered
  • ½ dried oregano
  • 1 stick of fresh rosemary or 1 tbs dried rosemary
  • 500g water
  • 500g potatoes, peeled and cubed into bite size pieces
  • a mix of vegetables to fill the steaming dish such as  beans, peas, corn, carrots etc.


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STEPS

  1. Place garlic (2) and leaves from the rosemary stick (1) in the bowl and chop for 10 seconds/speed.
  2. Scrape down the sides and add the onions (2). Chop for 3 seconds/speed 5. Scrape down the sides.
  3. Add oil (50g) and sauté for 5 minutes/100 degrees/reverse/speed 1.
  4. Add all other sauce ingredients to bowl: red wine (200g), water (1000g), stock paste (1 tbs), tin diced tomatoes (400g), tomato paste (1 tbs), bay leaf (1), oregano (1 tsp),cinnamon stick (1), bay leaves (2), cloves (4),Worcestershire sauce (20g), red wine vinegar (60g) and pepper to taste.
  5. Add beef cheeks (1000g) to the large steaming dish and top with rosemary stick (1), oregano (½ tsp) and quartered onion (1). Set the steaming dish in place on top of the bowl and lid and cook for 60 minutes/steaming temperature/reverse/speed 2.
  6. Add 500g of water then cook for another 60 minutes/steaming temperature/reverse/speed 2.
  7. Check the meat. If the meat is nearly cooked, then add cubed potatoes (500g) in the large steaming dish around the meat. Add the vegetables to tray and cook for another 20-30 minutes/steaming temperature/speed 2 or continue until the potatoes and vegetables are cooked to your liking.
  8. Mix all the cooked vegetables in the sauce and serve it with the cooked beef cheeks. Or make mashed potatoes from the steamed potatoes to serve on the side.

NOTES

  • Add a tablespoon of Fayi Hot Chilli Sauce and a tablespoon of honey to the sauce for an extra flavour boost!
  • Try making your own tomato paste with this recipe: Fayi Tomato Paste
  • Leave a hole in the centre of the steaming dish to allow the steam to flow up and cook the meat and vegetables.

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Kreas Kokkinisto Osso Bucco Recipe Converted For Your Thermomix

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 “My husband’s family often cooked dinner and called it Kokkinisto.

I never really knew what the word meant exactly, I just thought it was some sort of cooked meat.

koh-kee-nee-STOH means the meat has been reddened. It is a way of cooking and the meat is browned before adding to a stew made with a tomato-based sauce. Any red sauces are John’s families specialty!”

Chrystalla xx

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Kreas Kokkinisto Osso Bucco Recipe Converted For Your Thermomix

Honouring: John’s Family

INGREDIENTS

  • 1000g-1200g osso bucco steaks, cut into pieces or use diced beef pieces
  • 50g olive oil plus extra for frying
  • 150g or 1 large brown onion, peeled and cut in half
  • 2 garlic cloves, peeled
  • 100g or 2 carrots, roughly chopped
  • 50g or 1 celery stalk, roughly chopped
  • 1 zucchini, roughly chopped
  • 1 tbs tomato paste – try making your own!
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1 tbs Fayi Hot Chilli Sauce (optional)
  • 30g of honey or sugar (optional or to taste)
  • 400g tin of diced tomatoes
  • 200g water

STEPS

  1. Brown osso bucco pieces (1000g – 1200g) in a heavy based frying pan with some olive oil. Set aside.
  2. Place onion (150g), garlic (2), carrots (100g), celery (1) and zucchini (1) into the bowl and chop for 15 seconds/speed 4.
  3. Scrape down sides. Add olive oil (50g) and sauté for 5 mins/100 degrees/reverse/slowest speed.
  4. Add the rest of the ingredients: browed osso bucco pieces, tomato paste (1 tbs), cinnamon (1 tsp), paprika (1 tsp), hot chili sauce (1 tbs), honey (30g), diced tomatoes (400g) and water (200g).
  5. Cook for 30 minutes/steaming temperature/reverse/slowest speed/no MC. Place the small simmering basket on top of the lid instead of the MC.

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NOTES

  • Traditionally, the whole point of this recipe is to brown the meat. However we don’t always have time to pull out a fry pan and/or we prefer to skip the extra washing up. So it’s ok to skip step 1.
  • Do what you prefer and what you have time for as either way it turns out a soft, delicious meal.
  • To hide the veggies a bit more, chop them using speed 5 at step 2.
  • Serve with a side of rice or add some pasta in the last step to make it more like a soup. Or add the meat to a pan with some rissoni and cook in the oven at 100 degrees, for about 20 minutes until it becomes golden and the rissoni cooks through.
  • Make your own tomato paste using this recipe: Fayi Tomato Paste Recipe
  • Make your own chilli sauce with this recipe: Fayi Hot Chilli Sauce Recipe
  • Peel garlic with this trick: How To Peel Garlic In Your Thermomix

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Psarosoupa Greek Fish Soup Recipe For Your Thermomix

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PSAROSOUPA GREEK FISH SOUP THERMOMIX

Psarosoupa Greek Fish Soup Recipe For Your Thermomix

It’s winter for us here in Australia and the cold weather calls for a warming soupa…

The Psarosoupa is a Fish Soup recipe that you can make in your Thermomix. It is similar to avgolemeno but made with fish instead of chicken.

If you decide to make this recipe, then please send us your feedback by posting a photo or comment in our private Facebook group or by leaving a review on the Fayi blog here: Psarosoupa Fish Soup Recipe For Your Thermomix.

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INGREDIENTS

  • 2 eggs
  • 1 brown onion, peeled and halved
  • 40g olive oil
  • 500g white fish fillets
  • 150g medium grain rice
  • 1500g water
  • 100g lemon juice freshly squeezed from about 2 lemons
  • 2 tsp salt
  • pepper to taste
  • a mix of vegetables, peeled and chopped into bite size pieces. We like to use 2 carrot, 2 celery sticks and 3 potatoes

STEPS

  1. Attached the butterfly and beat eggs (2) for 1 minute/speed 4.
  2. Pour egg mixture into a seperate bowl and then rinse the mixing bowl. Remove the butterfly.
  3. Add onion (1) and chop for 3 seconds/speed 5. Scrape down the sides.
  4. Add olive oil (40g) saute 3 minutes/100 degrees/ speed 1.
  5. Attach the butterfly and then add medium grain rice (50g) and water (1500g).
  6. Cook for 15 minutes/100 degrees/reverse/lowest speed.
  7. Place the prepared vegetables into the large steaming dish. Position the steaming dish on top of the mixing bowl and the fish (500g) onto the steaming tray. Position the steaming lid on top and then cook for 15 minutes/steaming temperature/reverse/lowest speed. Ensure the fish is cooked through. Then set the steaming dish aside.
  8. Add to the bowl: lemon juice (100g), salt (2 tsp) and pepper to taste.
  9. Allow the soup to cool before adding the egg otherwise it might curdle. Carefully remove the butterfly. Set blades on reverse/speed 3 and pour egg mixture through mc hole. Slightly lift the MC when needed to avoid splashes.
  10. Taste the soup and add more salt or lemon to taste. Serve the soup with the vegetables and fish mixed through.

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NOTES

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doTERRA Essential Oils Facebook Pages and Groups

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We share a lot of product updates, class/event information and training resources on Facebook. Here are is a link to our public Facebook page followed by a number of links to other official doTERRA Facebook pages, interest groups and other bloggers.

Essentials By Fayi – Our Facebook Page

Essentials by Fayi

Official doTERRA Facebook Pages

doTERRA Essential Oils

doTERRA Australia

doTERRA Business

doTERRA Science

doTERRA Helping Hands Foundation

Dr. Hill

Emily Wright

doTERRA Charity Groups

doTERRA Helping Hands Foundation

Sharon & Megs Days For Girls

Special Interest Groups

doTERRA Essential Oils for Singers, Actors and Performers

Autism, ADHD and Essential Oils

 

 

 

Let’s Blooming Chat with Megan Limpus

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Let’s Blooming Chat

We met the lovely Megan Limpus from Blooming Healthy and she asked us to do an interview for her new video style Blooming Chats.

Interview Questions

Megan asked us questions such as:

What is Fayi?

Fayi is the Greek word for food. That is what we are all about…food! We convert Greek traditional recipes so that it can be made in a Thermomix.

Do you just offer Greek recipes on your website or do you have everyday recipes too?

We do a bit of both. We convert recipes that we like to cook on an every day basis or depending on what is happening in our lives such as kids birthdays, christenings and other special celebrations.

We also convert a lot of healthy recipes and recipes that are gluten free, dairy free etc.

How did you meet?

On Facebook sort of. We have always known of each other as we have family friends. We are both Greek Thermomix Consultants in Brisbane and we shared a lot potential customers. We were also pregnant at the same time and our toddlers are born two weeks apart so we have a lot in common.

It all started on 1st January 2015. Sia wanted to make a Vasilopita to celebrate New Years Day and Chrystalla had a great recipe for it. This is how it all began.

What is a typical work day?

There is no real typical work day for us. Kids always come first and we work around them. We have canceled lots of meetings because kids are sick or whatever.

However we are both diary people so once we lock something  in we usually stick to it.

There are so many other Thermomix bloggers out there, what makes you different?

We make a lot of recipes that are Greek, Cypriot, Egypitian, European cuisine. They are also very authentic because the recipes come from the people in our family.

To convert a recipe we first go and cook with the person in our family who cooks it “the best” and we make it with them the traditional way. Then Chrystalla will test and develop the recipe to convert it for Thermomix and we try really hard to make the recipe taste exactly the same as our mums/auntys/grandmothers/the person who we got the recipe from.

What is your favourite recipe?

It is really hard for us to choose a favourite recipe. They are all special and they all share a story.

What is your favourite day of the week?

For Sia it’s Thursdays because that is our meeting day. For Chrystalla it’s Tuesday because thats when she does a lot of cooking and recipe development.

How to access your doTERRA back office

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Once you have received an email directly from doTERRA with your username and password, you can log into your back office at this link: https://doterra.myvoffice.com

Use your back office to:

  • place your orders for product
  • check the product of the month, check incentives and special offers
  • new product releases
  • set up your loyalty rewards program (LRP)
  • check or use your loyalty rewards points to potentially get your oils for free
  • view your team information, volume, commissions & business reports
  • view your business rank – everyone starts off at the Wellness Advocate
  • enrol your own wellness advocate
  • find useful resources and website links
  • view dates for leadership retreats and conferences

 

  • Lucy Mathieson from Bake Play Smile

    Mezze is a beautiful cookbook filled with absolutely delicious recipes. Each and every recipe is designed to be shared and enjoyed with family and friends... which is of course, the best way to eat! This is definitely my favourite cookbook for entertaining!

  • Robyn Wellfare

    Truely a stunning book with the most beautiful recipes and charming family stories that shows the love that these generous women have for their family & culture.
    I feel honoured to be an early owner of their first foray into cookbook publishing “Mezze” and I feel (certainly hope) it won’t be their last. And an added bonus is that these beautiful recipes are written in an easy to follow format. Love your work Ladies

  • Keren Nicholaou

    An absolutely stunning collection of traditional recipes. Beautifully presented with precise attention to detail. All recipes are easy to follow even for beginners and taste amazing… A definite must buy…

  • Felicity

    Delicious authentic Greek food, that tastes great and is easy to make with the help of Thermie. Amazing photos of what the food looks like and the recipes are easy to follow. Highly recommend buying, a definite must for your library.

  • Kylie B

    Love love love this book. Have been using my bellini intelli and have made 4 recipes from it so far and they have all been amazing. Beautifully presented with wonderful helpful info and photos to help master the recipes. If you havent purchased it yet I would highly recommend you do.

  • Emma

    So overjoyed to have such beautiful recipes made easier to make using the thermomix! So gorgeously presented, you can feel the love of family oozing from between it’s pages, bringing a sense of home to each amazing recipe. Cannot recommend this book enough, a must have for anyone who loves Greek cuisine!!!

  • Angie Lin

    This brings back some wonderful childhood memories of family dinners and the mouth watering smells wafting through the house. Thank you for “Thermomixing” the recipes to make it easier to recreate them for my family. Well done girls!!!

  • Sarah

    I have made two items so far from the cook book. The traditional greek yogurt, so yummy and so easy. I was happy I could make it thicker than I usually buy it. I also made the rice pudding which was amazing and also very easy. I normally don’t like rice pudding so was very happy with the recipe. I’m looking forward to cooking all the other yummy recipes especially the cheeses and the souvlaki.

  • Bec & Joe The 4 Blades

    Amazingly, the girls were able to cater for us (with the weird and wonderful selection of foods that don’t work for us!) We felt like we had won the food lottery!

  • Marianne Baker

    I am so so excited to see a Greek cookbook coming out for the thermomix!!! Hoping I can wow my big Greek family with some of the recipes!!

  • Tess Hackett

    Your new book sounds AMAZING! Love that there's so much vegetarian!

  • Madeleine Lee

    Made the Halva Fourno recipe last night for the first time - delicious. Thank you so much!

  • Kerensa

    I'm so excited to be making Greek food from scratch! My first bosses were Greek, nearly 20 years ago, I still remember the flavours, scents and brilliance of their food as they cooked for the family.

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