Ingredients:
1/2 cup popcorn 
1/4 cup maple syrup
2 tablespoons of coconut oil or butter
1/2 tsp seasalt
1/2 tsp pure vanilla essence or vanilla powder

Line a baking tray with baking paper (for popcorn to cool on).
​
Pop the popcorn in a large pot ( I use a tablespoon of coconut or macadamia oil)
In a small saucepan add the maple syrup & coconut oil or butter.  Bring to boil and slow boil for about 2 minutes. Add seasalt and vanilla and mix well.

Pour the caramel mix over the popcorn and mix well.  Allow to cool, spread out on tray lined with baking paper

To make:
Finely grate parmesan and crush garlic.
Add all ingredients into food processor or blender and process until smooth.
Place ½ in a clean jar, top with olive oil and keep in fridge up to 5 days.  Split the remaining 2 portions and store in freezer to use later.

​To make with a Thermomix:
Cut parmesan into chunks, add to bowl and grate 15 secs/sp10.
Add all other ingredients to bowl and chop 20 sec/sp 7.
Place ½ in a clean jar, top with olive oil and keep in fridge up to one week.  Split the remaining 2 portions and store in freezer to use later.

Try some of these ways to use it:
We know it is great for kids (and grown ups) afternoon tea, or with an evening drink.  Some other great ways to use pesto:
Breakfast: 
 - Pesto eggs:  2 eggs, 1 tablespoon of pesto - whisk together,  and pop in the pan with a drizzle of olive oil - throw in a handful or two of of baby spinach for a breakfast with a serve or two of veggies.
Snack / lunch: 
- top some sourdough toast or a couple of wholegrain crackers with it - add some sunflower seeds/pepitas and some microgreens/sprouts for a quick & filling snack (see my lunch today above!)
- Delicious with poached chicken on a sandwich with some baby spinach.

Dinner: 
- Coat Chicken breasts or fish with it:  and bake in the oven with some cherry toms, broccolini, brussels sprouts, pumpkin - or whatever veg you have about.  Approx 20 mins @ 180 degrees.
-  Try my Roast Vegetable, Quinoa & Pesto salad or just toss through roast vegetables & some quinoa -  add some rocket or baby spinach and you have a super salad!

Ingredients:
1 onion (peeled and quartered)
2 cloves of garlic clove (peeled)
1 zucchini (roughly chopped)
2 carrots (no need to peel, but chop into 2 cm bits)
1 apple (cored and seeds removed, no need to peel)
a few sprigs of parsley and or basil
75g sweet potato - (I add whatever vegetables I have in the fridge including brocolli stalks)
500g organic beef or pork mince
1 tablespoon of Thermomix vegetable stock (or 1/2 tsp salt)
1/4 tsp cracked pepper (or to taste)
1 egg
1-2 tablespoons chia (or 1 cup of breadcrumbs - use wholemeal bread and blitz in Thermi or processor)
6 sheets puff pastry - cut in half
egg yolk for glazing
Sesame or chia seeds to sprinkle on top

To make:
Thermomix version:
Pre heat oven to 220 C.
Blitz onion and garlic in Thermomix 3 sec/sp 7,
Add veggies and apple into mixing bowl and chop 5 sec/sp 6, scrape sides and repeat as required.
Pop the mixture into the simmering basket and let sit for a few minutes to drain excess liquid - give it a squash down to help it along.  (This is important or you'll find the liquid comes out in the cooking)
Add mince, vegetable mixture , stock/salt, chia/breadcrumbs and eggs   and mix on reverse 10 sec/sp 4 using the spatula to assist with mixing, repeat for 5 secs if necessary until mixture is combined.

Place strips of mix vertical along the halved sheets of puff pastry. Cut sheets in half and roll into sausage roll shape. Cut into desired size pieces and place on lined baking tray with the seam of the pastry face down.  Baste top with a little milk or egg wash and sprinkle with sesame or chia seeds, or a combination.

Cook in a hot oven (220°C) for approx 20 mins until golden on lined baking trays.

Non Thermomix:
Crush garlic and add to onion in food processor, scrape sides.  
Add vegetables and process until veggies are fine.  Pop into a strainer to remove excess liquid, give it a squash down to help it along.  (This is important or you'll find the liquid comes out in the cooking)
Place mince, vegetable mixture and stock/salt, chia/breadcrumbs and eggs in a bowl and combine well.
Place strips of mix vertical along the halved sheets of puff pastry. Cut sheets in half and roll into sausage roll shape. Cut into desired size pieces and place on lined baking tray with the seam of the pastry face down.  Baste top with a little milk or egg wash and sprinkle with sesame or chia seeds, or a combination.

Cook in a hot oven (220°C) for approx 15-20 mins until golden on lined baking trays.