It’s a lot more effort to make crumbed beef schnitzel. The thermomix doesn’t help much with this one. But wanted to make two nights meals and lunches in one night and it helps when you have a teenager on hand who’s keen to bash, crumb and fry the schnitzels while mum cleans up. The thermomix was used to blitz the herbs and old bread to make panko. Blended bread speed 9/10 until sound changes.
We sprinkled salt onto each schnitzel as it cooked and these were great wrapped in lettuce. Didn’t need the Parmesan sauce. Another goodie to be saved to favourites.
Another winner Chelsea Winter recipe from her blog, link above. Made her Swedish style meatballs tonight and they are delicious. The sauce has a beef stock, cream and mustard base which makes a nice change from a tomato based sauce. Used the thermomix to prepare the mince. Chopped onion and herbs at speed 8, added all other meatball ingredients and mixed for 2 minutes on dough mode. Then followed Chelsea’s recipe from there to roll meatballs and make sauce. Miss 8 raved about the sauce, “if you put it in a drink bottle I would drink it!” The recipe makes a large amount of meatballs, froze half for another day, and only cooked half the sauce tonight. To save time in the evening, you could prepare meatballs ahead, refrigerate, and then make sauce later and reheat meatballs in sauce. Yummy recipe!
Oh my goodness, this beef curry from the recipe community is sooooooo good. Everyone loved it and it’s definately worth the 5 stars and 200 favourable comments. Miss 8 usually can’t eat curry but couldn’t get enough and even ate it on it’s own without rice. Left out the chillies and used fresh tomatoes because we didn’t have tin tomatoes (blitzed a few seconds at speed 5 after adding them) and just added a tablespoon of tomato paste instead. Substituted coconut milk for the small amount of cream. Served with stir fry vegetables was a huge hit tonight and will be definately be a family favourite. Would be awesome with lamb too.
PS The turmeric unfortunately does stain the lid but I’ve been told placing in sunlight will break down the colour. PSS And it does work! A couple days later the colour has faded away. Still slightly discoloured but not noticeably.
With thunder and lightning outside, it seems like a good night for pasta. Normally use Quirky cooking bolognese for lasagne because it has more herbs and vegetables blended into the sauce .. no need for a extra vegetable dish..but today decided to try the guided recipe. It’s so much easier following guided, only used a tray of mince which is approx 500g instead of 800g so I increased the tomato content. Used fresh tomatoes instead of tinned. And the bechemal sauce is a one step process using 1000g milk and makes double the separate guided recipe for bechemal sauce. The lasagne is great. Everyone is happy and it makes a huge baking dish.
The guided foccacia is one of the easiest breads to make usually only a prove of 40 minutes is enough in a warmed thermomserver. We don’t bother with the second prove, just roughly flatten onto the baking tray, dimple the top, sprinkle with thyme or rosemary and sea salt. It proves in the time it takes to heat the oven. It is so good and any leftover is sliced and bagged into freezer for lunches. Even after making this dozens of times it still surprises us with how consistently good it is, the texture and the taste is better than anything we’ve ever bought even from our favourite bread shop in Auckland Wild Wheat which is just across the road.
This Vietnamese Beef Pho recipe by Annabel Langbein Free Range in the City ( see link above from “my little chequered kitchen”) is delicious, not exactly the same flavour profile because we used TM homemade chicken stock instead of beef stock. But the heroes of the dish are the ginger, spices, huge amount of coriander and the melting sirloin just cooked as the broth is poured over the finely sliced strips. Here is the recipe adapted for thermomix. Also included a recipe from the recipe community which was used as a base to convert the Annabel Langbein recipe.
Quick and Easy Beef Pho (serves 2)
100g dried rice vermicelli (glass noodles) or fresh rice noodles
1 1/2 litre beef stock
1 1/2 tbsp fish sauce
1/2 tsp Chinese five spice mix
pinch of ground cloves
1 tbsp grated fresh ginger
1 small red chilli, deseeded and finely chopped
1 kaffir lime leaf (used two dried leaves)
8 button mushrooms, thinly sliced
1 stalk lemongrass, bruised ( used a 1/2 tsp from jar)
100-150g beef (used sirloin sliced as thinly as possible across the grain
2 spring onions, sliced into thin strips or matchsticks (julienne)
1 medium carrot, sliced into thin strips or matchsticks (julienne)
handful of mung beans (used lettuce)
1 lime, cut in half
to serve …
Add ginger to TM bowl, chop 3 sec, speed 7.
Add beef stock, fish sauce, five spice, cloves, chilli, kafir lime leaf , lemon grass to TM bowl , cook 20min, Varoma temp, reverse speed 2. ( until boiling)
While broth is coming to boil, prepare other ingredients. ie Pop fresh rice noodles or vermicelli noodles into a bowl and cover with boiling water, finely slice steak, julienne carrots to matchsticks , slice spring onions, slice mushrooms or other vegetables you would like to use.
Place vegetables into serving bowls, drain noodles and divide into the serving bowls , place beef strips on top.
Ladle boiling stock over the beef and noodles. Top with spring onion and coriander, squeeze of lime and a sprinkle of peanuts.
Simple, fresh, light and warming. The steak is divine like this! Must get onto making the TM beef stock.
Adapted Pete Evans recipe for Middle Eastern sausages with coriander sauce. ( from Healthy Every Day). See a link for it above. He makes the beef into sausages on kebab sticks, We’ve made meatballs instead. The coriander sauce really makes the dish special. Everyone, even Miss 8 who doesn’t even like coriander, is dipping and coating all their food in it. At this rate we’ll need to start planting coriander because we use so much for this sauce.
Middle Eastern Meatballs
Place small piece ginger in TM bowl, chop 3 sec, speed 7.
Add 2 handfuls of coriander and 1 handful of mint in TM bowl with ginger, chop speed 7 until finely chopped
Used thermomix to precook the noodles by adding boiling water and noodles to TM bowl followed the boiled pasta guided recipe. Tipped cooked noodles into a thermoserver to keep warm. Then used the chinese style stir fried vegetables guided recipe to cook vegetables ( left out chillies ). Whilst the Thermomix was cooking the vegetables, mixed sliced pork with cornflour, salt and white pepper. Fried the pork in pan, added seafood and fried altogether until cooked. Flavoured with soy sauce, salt , oyster sauce and sesame oil. Once the vegetables are cooked, combined with meat and seafood, and tossed into noodles. Notes Can add sesame oil and some toasted sesame seeds. Can add a little chicken stock, water and cornflour to make a sauce with pork and vegetables.