http://www.recipecommunity.com.au/sauces-dips-spreads-recipes/feijoa-jam/17507
The recipe from Kandy on the recipe community is wonderfully simple. There’s something so therapeutic about taking the time to peel these homegrown feijoas, slowing the pace of life down to such a simple task to make this beautiful jam.
Reduced sugar from 700g to 500g. The quantity makes several 8 X 150ml jars or just under 3 X 500 ml jars. And then used the skins to make feijoa cordial.
That’s happiness in a jar!
http://www.lalaniekitchen.com/2014/08/how-to-cook-quinoa-in-the-thermomix.html
The last time I followed one of the thermomix guides to cook quinoa a lot fell through the holes in the steamer basket into the bowl and then was difficult to retrieve. Found this method from lalanie kitchen blog a lot simpler. Rinse the quinoa ( used 100g) then soak in water for 15 minutes. Add 1ltr of water to TM bowl. Soak and crumple a piece of baking paper, line the steamer basket with the wet paper. Put the quinoa in the steamer basket insert in TM bowl and steam 20 mins, varoma temp, speed 2. Perfectly steamed quinoa, easy to lift out and transfer to serving bowl. Mixed through Moroccan salad in the post below.
Sunday lunch and dinner have been combinations of salads, grissini ( made from pizza dough flavoured with rosemary and garlic) and roasted vegetables. Just kept the kitchen bench lined up with a good selections of food that could be dipped. Accompanying these are an avocado ranch dressing and a cashew cheese dip. The avocado ranch dressing ( from Pete Evans Healthy Every Day) is a huge hit. Kids eat a lot of salad with the avocado dressing. It’s enjoyed as much as his green goddess dressing. Blended in thermonix at speed 5 until smooth. Cashew cheese blended at speed 7 until smooth. Recipe links below. http://files.desiac.net/new/view.145.pdf
http://www.recipecommunity.com.au/sauces-dips-spreads-recipes/paleo-cashew-cream-cheese/229274
http://www.recipecommunity.com.au/main-dishes-meat-recipes/shredded-chicken-sandwiches/93504
Will be using this method every week to steam chicken and shred. (See link above)
It’s so simple .. just place chicken breasts in varoma dish for 25 mins, varoma temp, speed 2. ( with a litre of water in TM bowl). Pop back into TM bowl and shred 4 sec, reverse speed 4.
Enough shredded chicken for sandwiches and salads during the week and can freeze in smaller bags to take out when needed. The recipe shredded for 7 seconds, comments below the recipe suggested 4 seconds long enough which I will follow next time to have a chunkier spread. Now it’s so easy to mix the shredded chicken with a little mayo/sour cream and herbs for chicken sandwiches. Just had as a dip after school on crackers with some chopped nuts, cucumber, and celery all chopped in the thermomix. Perfect if you don’t want to get your hands dirty!
http://www.recipecommunity.com.au/desserts-sweets-recipes/banana-milkshake/27744
It’s so simple, I hadn’t even thought about it, a banana milkshake is just that banana and milk, no added sugar or preservatives. Blitz for a minute and serve. Perfect breakfast drink for the kids. See recipe link above.
The great thing about boiling pasta in the thermomix is not having to watch the pot making sure it doesn’t boil over. I added preboiled water, added the pasta, then set the timer, walk away. Very convenient.
Ingredients 3 chicken thighs, onion, garlic, fresh herbs, white root vegetables, and salt make up this chicken stock made in the thermomix. Just added the ingredients and the thermomix does all the cooking and blending. The recipe makes about 2 jars and will last months. One jar is put straight into our freezer.
Went to make hummus and normally we just used peanut butter instead of tahini but we had a dairy and nut allergy to cater for so we found a thermomix recipe for tahini paste.
http://yeahnayeah.com/how-to-make-home-made-tahini-from-scratch-in-the-thermomix/
Sesame seeds ground with vegetable oil and blitzed in thermomix. We halved the recipe, 1/2 cup of sesame seeds makes about 5-6 tablespoons of tahini and only one is needed for one lot of hummus. The only problem was first time round the instructions were so simple we overlooked the first step which was to grind the sesame seeds first. The blades just stirred the seeds with the vegetable oil no matter how long it was blended together.
But it all worked out in the end just kept the first batch for stir frys and made another this time correctly and it’s pictured first above. Tahini for hummus done! .
Dani Valent author of “In the Mix” tip for deseeding a pomegranate with the thermomix. Cut the pomegranate into quarters, put in the TM, reverse speed 4 for 1 second. Remove pith and peel from the bowl. Works well, a few remained in the peel but the bulk was in the bowl.
http://www.recipecommunity.com.au/basics-recipes/perfectly-poached-eggs/126178
Poaching Fridge temperature Eggs
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.
NZ thermomix mum's blog 