Cauliflower fried riceButter chicken. cauliflower rice and salad almost all eaten
From Pete Evans paleo family food cookbook, had to try the cauliflower fried rice, used the thermomix to blitz half a cauliflower head 5 seconds speed 5 in reverse. Perfect minced cauliflower, ready to pan fry in coconut oil for a few minutes. Butter chicken made again in thermomix. I used 1.2kg of chicken thighs instead of 750g because there is always plenty of sauce and then just increased cooking time by 10 minutes. Served with a simple salad and rice just in case kids decided to be fussy. Love the cauliflower rice!
There are some recipes on the community website for cauliflower rice done entirely in the thermomix too. But I’m happy with a few minutes stir frying while the butter chicken cooks itself.
Sticky Buns Adapted for thermomix:- ( dough fills two large cake tins)
Add 125g butter and 490g milk to TM bowl. Heat 2.5 minutes, 50C, speed 2. Until butter melted.
Add one a sachet of dried yeast and 100g sugar. Heat 2 mins, 37C , speed 1.5. Leave 10 minutes, till yeast appears frothy.
Add 846g (6cups) flour, tsp salt. mix 6 sec on speed 5 first then, Knead 3.5 minutes dough mode.
Place dough in a large pot, I place pot in warm water for around 1 hour till dough has doubled in size. Halve dough, place one in fridge/freezer for use another day. Follow instructions in recipe link above for rolling out, filling and second prove.
Still using the thermomix on average 4-5 times a day, slushies every day, ( instead of iceblocks) chopping onion, garlic and ginger, steaming veg, mashing potatoes, making salads and coleslaws, making dips, dressings, breads, pizza, focaccia, or pita. Like having a helping pair of hands in kitchen. Has added so much variety to our food. Haven’t added photos of food cooked on previously. But couldn’t resist posting the cinnamon buns because they’re so good and only three minutes kneading with the thermomix. Recipe from the Annabelle Langbeins free range cookbook. Even though me and husband are trying to reduce gluten we succumb to a cinnamon bun because the smell of these baking is so appetising! And the recipe makes enough dough for two baking tins, one is always saved in fridge for ham and cheese or vegemite and cheese scrolls the following day.
The sous vide method for poaching eggs on the recipe community site, link above, is now our favourite way to poach eggs. The guided recipe from the Basic cookbook for the thermomix was a little fiddly because you could only cook two or three eggs at the most at one time and so the waiting time for our family of four was a little inconvenient.
With this sous vide method for the TM5, add 2ltrs of freshly boiled water to the bowl, ( we add 1.8ltrs and then add cool water until the temperature is 70C) , then add the steamer basket with the fridge eggs and cook at 70C, 12.5mins, speed 3.5. We cook 5-6 eggs at once. You could cook more. We skipped the first step of heating the water by using boiled water in the TM bowl and reduce temperature to the required 70C by adding some cool water. Once done, the eggs can be cracked in middle and unbelievably they slide out whole, we were impressed and next time I’ll let the kids do their own definately try this one if you like poached eggs with minimum fuss. To get the eggs exactly the way you like, read the comments section for this recipe, there are many helpful tips that members have posted to achieve the perfect poach egg. And the method varies slightly for a TM31, time and quantity of water is reduced.
Poaching Room temperature eggs
Added another useful link to try, see above Thermobliss facebook post comments by Nicole Mark Pennington. She notes her method for perfect poached eggs for room temperature eggs, fill TM bowl with 2000g water, place room temperature eggs in steamer basket and cook 14 minutes, 70C, speed 4. Don’t need to pre boil water but need room temperature eggs.
Pikelets for morning tea. Loving the guided recipes on the thermomix. You don’t have to think, just follow the instructions and feel confident the result will be tasty and fairly foolproof. Just have to make sure you’ve checked the page of minor corrections to some of the recipes but to gave access to over 170 guided recipes is fantastic, hope they bring out more recipe chips in future. .
http://www.recipecommunity.com.au/main-dishes-meat-recipes/healthy-kid-friendly-chicken-nuggets/132358 A new recipe for chicken nuggets in our house always goes down well. Found this on the recipe community and with 19 favourable reviews couldn’t be bad, blitzed in thermomix chicken thighs, garlic spring onion, an egg and a tsp of the homemade chicken stock paste. Rolled in breadcrumbs and baked 20 minutes. Was too lazy to brown in pan first and the result is tasty and perfect fast food dinner.
After initially not being convinced they were authentic char siew pow, we now totally love these buns. The filling was again leftover lamb diced finely with oyster sauce, hoisin sauce and soy gravy. I left out the onion and used the homemade thermomix chicken stock for additional flavour. Yum yum yum. The thermomix is king, the dough was so easy and took literally less than five minutes to make in total. Miss 13 helped me roll and wrap the filling, then into Varoma to steam for 10 minutes, t’s a super quick scrumptious lunch.
recipe from A Taste of Asia , thermomix cookbook P 79
I have always wanted to make steamed pork buns. The recipe in the ” A Taste of Asia” p79 looks so simple, no rising needed, so had to give this recipe a go. Probably considered sacrilegious to substitute lamb for pork but I made up the filling with leftover lamb finely diced and using the oyster sauce hoisin base. The result is not what I expected most likely because the buns did not require proving. The buns, of course, are the same size as I put in the Varoma even though there was yeast and baking powder in the recipe. Kids loved them and they were demolished in seconds but not the fluffy steamed buns we are used to. I will search for a recipe from the community next. What I do like about having the thermomix is the inspiration it gives us to try new recipes. Internet has been down and so haven’t had access to the recipe community website. Can’t wait to look now.
Note Just this minute my daughters have just requested I make these again, they think they’re better than the normal buns that require rising and funnily enough I may even agree! So we may be onto another lunch box winner.
A year ago after seeing the earlier model thermomix Tm31 at a demo and feeling I couldn’t justify the expense, I bought a pressure cooker as a consolation purchase. At a fraction of the cost, it has served us well making risotto, soups and stews super fast. The Breville fast slow cooker also had a sauté function so it was one pot cooking and also had the prep and walk away factor. Accuracy with measurements were not an issue, I could within reason add more ingredients or meat or rice and the end result more forgiving because the high pressure ensured it’s all fully cooked. So the thermomix had a lot to live up to in comparison with regard to risottos, stews, and soups.
The risotto I made in the thermomix using the guided touchscreen recipe, was slightly undercooked but once left in the thermoserver for a few minutes it completed cooking. On reflection this was most likely because I added more mushrooms and slightly more rice accidentally than the recipe required. The onions could have been sautéed longer than the recipe stated. The kids noticed the onions in the risotto made in TM. I definately saute longer in pressure cooker until onions are browned and softened. All things considered, the Tm5 did a good job with risotto but with a little more expermentation ie sauté longer and cooking slightly longer this will perfect the recipe. I stirred through cooked corgettes after to add another serve of vegetables. Lovely meal and will definately try again.
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