Gluten-free quiche | Thermomix 

We are currently staying with my parents while we renovate – some amazing parts, some difficult. Free use of a Thermomix & never ending supply of fresh rosemary  definitely land in the “pros” column!

1 cup buckwheat groats

1/2 cup sunflower seeds

1/2 cup cashews

1/3 cup (or a touch under) coconut flour

7 eggs (1 for crust / 6 for filling)

1/4 of a sweet potato

2 handfuls baby spinach

1 handful parsley

8 mushrooms

10 olives 

100g organic butter

3 sprigs Rosemary (or thyme)


  1. Slice mushrooms & sweet potato  thinly
  2. Throw buckwheat groats, cashews & sunflower seeds in Thermomix. Whizz on about speed 8 for 15 seconds. Check the consistency & if similar to a flour, tip into a mixing bowl
  3. Throw Rosemary into the Thermomix & whizz on speed 10 for 15 seconds. Put in 100g organic butter. Set to 100 degrees for 1 minute on about speed 3. Check it’s melted, otherwise just do another 30 seconds 
  4. Tip nut/seed flours back into the Thermomix, mix well & throw in one organic egg.
  5. Press down into a tin – I used a cake tin as I didn’t have a pie/quiche tin. Cook for 10 mins at 180 degrees.
  6. While the crust is cooking, blend 6 organic eggs with the baby spinach & parsley
  7. Slowly pour the egg/spinach/parsley mix into the crust, add the mushroom slices, sweet potato & olives
  8. Cook for 25 minutes at 180 degrees. Serve immediately, with a fresh green salad (simple dressing of olive oil & lemon compliments this dish well

Mushroom, haloumi & baby peppers

I’m pretty fortunate to have been working permanent part-time for the past 4 years (since having kids). My colleagues joke that every weekend is a “long weekend” for me, however those of you with energetic kids (esp 2 boys aged 4 & nearly 3!) will attest to, it ain’t no holiday. Today however I decided to pretend it was still the weekend & cooked up this vego feast for me, myself & I.

I try to balance the flavours of my meal – earthiness of mushrooms, saltiness of haloumi, peppery rocket & sweet baby peppers all work really well together.

What I used to make this vego fry up:
1 big flat mushroom
1/3 block haloumi
1/2 cup rocket
2 baby peppers (capsicums)
2 tspns dukkah
2 tspns olive oil
1 sprig rosemary
1 pinch chilli
**about a week ago in a jar I combined 2 tspns dukkah, 1/4 cup olive oil, a pinch of chilli & 1 sprig of rosemary – it has been marinating nicely & can be used on so many things.

How to make it –
I assume everyone reading this has some cooking knowledge so I don’t go into too much detail such as reminding you to turn on the stove.

Fry the haloumi, peppers, mushrooms in a pan (or in a pan each if you prefer). Once you remove them, throw in the rocket for about 30 seconds til wilted.
Serve on a plate w dukkah, olive oil, rosemary & chilli



vegan fry up

This meal is perfect in the cooler months. I made this particular one on holidays in London on a rainy weekend morning.

3 x baby peppers (red, yellow, orange, whatever colour)
1/2-3/4 cup baby tomatoes
1/2 cup rocket
3/4 cup mushrooms of choice
1-2 cups organic watercress
Olive oil

1. Heat the oven to 180 degrees Celsius & put the empty baking dish in
2. Slice the tomatoes in half, slice the peppers lengthwise.
3. Pull the baking dish out, line w baking paper, throw in tomatoes & peppers; drizzle 1-2 teaspoons of olive oil, then put in oven.
4. Set timer for 20-30 minutes
5. Chop mushrooms in half
6. Flash fry mushrooms in 1-2 teaspoons of olive oil, then throw in rocket at last second so it just slightly wilts.

1. Put watercress in the bottom of the bowl
2. Arrange mushrooms, tomatoes & peppers as you like!

vegan fry up alicegruzman.jpg

vegan fry up // peppers, rocket, mushrooms, tomato, watercress @alicegruzman