Tonight’s dinner is Chelsea Winters Moroccan chicken salad. ( link above ) It is absolutely delicious. Love how her recipes always turn out amazing. And the fact you can prepare many of the elements in the morning ready for quick cook later on. The chicken is marinated with cumin, turmeric, and ground coriander, mixed spice and lemon zest. Grilled and sliced on a spinach/quinoa salad with added capsicums, tomatoes, avocado and topped with toasted pinenuts, strawberries, apricots and a cooling yoghurt dressing. The sweetness from the apricots and strawberries make this salad special. So beautiful , the colours of a mid winter Christmas. Served with baguettes and a carrot and coriander soup from the new Everyday cookbook. Used the Thermomix to cook quinoa substituted for Israeli couscous. (See post above to follow) nb mix the spices first before marinating chicken pieces so they are evenly coated.
Got the latest Thermomix cookbook “Everyday cooking for Families” and chip in the weekend and was excited to try it out. Last night tried the guided tuna pasta. As we make meals ahead, the idea of a one step pasta dish seemed like a great idea. But because the pasta is cooked in the TM bowl with sauce, it was shredded into the sauce which was very thick. Very disappointing. Next time I will cook pasta separately in Thermomix and combine with sauce only when ready to serve. With everyone coming at different times pasta definately needs to separate from sauce.