The picture doesn’t do this dish justice, recipe link above , the chicken wasn’t browned off due to time constraints and no mozzarella or basil to add at the end but the flavour is still amazing. Simple but hearty. Baked chicken casserole with potatoes and tomatoes topped with fresh herb vinaigrette ; rosemary and thyme with red vinegar. Used the thermomix to steam potatoes, 25 mins, Varoma temp, speed 2. Roughed up potatoes by shaking the potatoes in Varoma. Then blitzed the herbs finely at speed 8 and completed the vinaigrette at speed 5. Served with side salad. Kids loved it.
The kids love Caesar salad so Chelsea Winter’s Caesar salad was a must try. The dressing differs slightly from Pete Evans family food recipe in that her recipe has a tsp of sugar and basil added. We didn’t have basil tonight but added some italian parsley and extra lemon juice. And instead of 2 eggs yolks in his recipe, hers uses one egg yolk and one whole egg so less whites to use up later. Poached the remaining egg white to add to the salad, then no leftover egg white. The dressing is enough for two huge salads, perfect for our dinner and lunches tomorrow.
Caesar salad dressing adapted for tmx
- 1 clove garlic
- 1 free-range egg yolk
- 1 whole free-range egg
- 2 tsp lemon juice
- 1 tsp sugar
- 200ml canola or rice bran oil
- 2 tbsp mayonnaise
- 4 anchovy fillets
- 1 cup fresh basil leaves (or 1 x 25g-40g packet)
- Add garlic to TM bowl, blitz 3sec speed 7.
- Add eggs, lemon juice and sugar, blend 1 min, speed 4 until pale.
- With blades spinning at speed 4, add oil in a thin slow stream to top of lid. The oil will slowly slip into the dressing through the gaps under the measuring cup and should emulsify.
- Add rest of ingredients and process until smooth ( few seconds at speed 5-6)
- Salt and pepper to taste, add more lemon juice to thin or to taste.
NB:- some handy tips from the above recipe ( recipe community) for chicken Caesar salad, oven baking bacon and croutons together saves time and washing up and steamed honey marinated chicken in Varoma would be another healthy option. We used a supermarket roast chicken this time. And this was a great dish for getting the kids in the kitchen to help washing, cutting, and preparing all the ingredients. Alternatively to reduce oil content, a lighter dressing to use is her yoghurt dressing which was published on her blog as part of the Lebanese style meatballs recipe or the yoghurt based dressing in the recipe community link above.
1/2 cup unsweetened yoghurt (plain or Greek)
1 clove garlic, crushed
1 tbsp lemon juice
1/2 cup finely chopped mint/parsley/coriander – one or all
Chelsea Winter’s Vietnamese Salad dressing. Used Thermomix to make the dressing ; grate a cm piece of ginger (speed 7) as a sub for the ginger juice , then added all the other ingredients per the recipe blitz (speed 5). Marinated some chicken thigh pieces in some of the dressing. Tossed all salad ingredients with dressing and topped with roasted peanuts. (Can use tmx to coleslaw the vegetables and herbs then add cooked rice noodles and chicken to the coleslaw.) left out chillies and added a little sweet chilli sauce and chopped chillies to adults plates. Delish.
Quirky cooking’s recipe for Chicken and cashew nuts with coconut sauce and coconut rice is a clever all in one recipe that makes a great standard family meal. Uses the Varoma to steam vegetables and chicken while the rice cooks in the bowl. Sauce is made from the remaining coconut liquid in the bowl blended with extra herbs and nuts. Very yummy and enjoyed by us all. Would top with extra roasted cashews next time. Note: use basmati as it cooks quickly in the recipe time and add the chicken stock to the sauce before the final cooking stage.
Another lovely Chelsea Winter recipe. Light and tasty, a nice change from meaty bolognese. This pumpkin and chicken lasagne is made a bit more special today using fresh homemade pasta that Miss 14 helped to make.
Being pasta making novices, we were inspired to try making our own, knowing there was a thermomix guided fresh pasta recipe that would probably be easy and also seeing pasta machines were 50% off at Stevens. I bought the masterchef one for NZ $60 which seemed like a bargain and was super excited to try this out. After a couple of very average attempts in the past few days, dough was too sticky and not knowing how to operate the machine properly, the pasta was clumping and difficult to work with. Today I’m hoping for success. Having a teenager with confidence, who’s watched junior masterchef for years, we got it this time. Miss 14 successfully made three pasta sheets. Rested pasta dough for 30mins instead of the 15mins recommended in the guided recipe because many of the experts seemed to quote this being standard and floured the sheets in between rolling.
Yippee! Making the sheets turned out to be very simple, and the only change we would make is to 1.5 x the guided recipe for a large sized lasagne dish and not roll out as thinly, number 3 thickness instead of number 2. The homemade pasta was beautiful, paper thin, light and fresh.. To adapt Chelsea’s recipe for thermomix , we cooked bolognese base sauce in TM bowl at the time as steaming chicken and pumpkin in the Varoma above. Added cooked chicken back into sauce then added spinach to wilt. Then made bechemal sauce in TM bowl. Saves time, no pan frying or oven roasting pumpkin and chicken and steaming makes the dish quite light with no extra oil added. Layered up the lasagne and baked for 35 minutes.
Pumpkin and Chicken Lasagne adapted for thermomix
- Place 4 cloves garlic and one whole onion in TM bowl, Chop 4 sec, speed 7.
- Add 30g olive oil sauté 4 min, 120c, speed 2
- Add 1 TB of oregano, 3 tsp of rosemary, 1 TB balsamic vinegar, 2 cans of crushed tomatoes, 3 TB tomato paste, 1.5c chicken stock ( NB I left out red wine because there seemed to be too much sauce but you can judge consistency in the TM bowl after cooking and add water/wine if too thick. Or another better option would be to use TM chicken stock paste with wine leaving out water. Possibly because there’s less evaporation using the Thermomix instead of stove )
- Add 600g peeled and diced 2cm pumpkin pieces to Varoma tray and add 600g chicken thighs halved to varoma dish. Place Varoma dish and tray on top of sauce in TM bowl.
- Cook bolognese, chicken and pumpkin at same time using TM bowl and Varoma together 25 mins, Varoma temp, speed 1.
- Remove Varoma after checking pumpkin is soft, mash pumpkin roughly and set aside. Add chicken to TM bowl and shred chicken in the sauce 5 seconds, reverse speed 4.
- Add 2 cups of spinach leaves to chicken sauce in TM bowl, wilt 5 mins, 100c, reverse speed stir. Set aside.
- Rinse TM bowl. Make guided bechemal sauce using either the bechemal guided part of the guided lasagne recipe cook all bechemal sauce ingredients 12 mins /100c/ speed 3. (1000g milk , 80g butter, 100g flour, 1 tsp salt, 2 pinches nutmeg )or the separate guided bechemal (500g milk). Depends if you want less or more white sauce. We used 1000g milk this time. Set aside.
- Layer lasagne:- pasta sheet, chicken sauce, bechemal alternately placing the smashed pumpkin in between one of the layers finishing with bechemal on top.
- Grate a cup of cheese in thermomix and sprinkle over top.
- Bake 180c for 35 minutes, grill a few minutes to brown top. Rest for 10 minutes to allow it to set before cutting.
Thanks Chelsea Winter for another reliable tasty recipe. http://chelseawinter.co.nz/chicken-pumpkin-lasagne/
Tried this easy satay chicken dinner from the recipe community. Super easy and perfect if you’re in a hurry, not too many ingredients, sauté garlic and onion in Thermomix, throw in everything else and cook 15 minutes. Buy prediced chicken and you don’t even have to chop that up. In the time it takes to cook, make a salad or coleslaw. Next time I’ll throw in some spinach or steam some mixed vegetables in Varoma at the same time. Tasty simple family dish with a peanut flavour.
Here’s another very similar recipe that has fewer ingredients and no mustard and has even more favourable comments.
Am in love with Chelsea Winter’s recipe blog. Here’s her chicken satay skewers, the marinade has been made with the thermomix. Chopped the garlic, ginger and lemon peel ( didn’t have lime) first at speed 8 for a few seconds before adding all the other ingredients and blend at speed 7/8 until combined. So easy done in seconds and then left chicken thigh pieces in marinade for a few hours. Grilled in a sunbeam grill, too cold to BBQ but probably would be equally nice pan fried or even oven baked. Extremely tasty even without the peanut sauce.
This recipe for Vietnamese chicken salad from the recipe community is absolutely divine! The fresh lime, teamed with the crunch of the nuts, the cooling mint and cucumber against the salty spicy chilli sauce. Love love love this recipe. Again another great use of shredded chicken. Loaded up the Varoma dish and tray with 1 kg of chicken breast to be used for sandwiches/ lunches during the week. And miss 14 and miss 8 gave it a big thumbs up. Ticks all boxes and can be made ahead.
The colds have arrived so had to make this chicken and vegetable noodle soup from the recipe community. It’s an easy tasty standard, and used up leftover vegetables in the fridge. Made with the TM vegetable stock, a cup of pasta and some cooked chicken. Another great use for the shredded cooked chicken or leftover roast chicken. Very quick, cooked in 17 minutes, used hot water and the addition of white pepper at the end gives the soup extra warmth.
Very tasty, this pie recipe is a goodie to be saved… Another popular recipe from the community, 113 positive reviews, easy family dinner, got everyone’s seal of approval. After reading the comments we omitted the water and used milk instead of cream. Super easy, pastry used as a topping only, added beans and mushrooms too. Note for next time mix cornflour with some of the milk before adding so the cornflour doesn’t burn on the bottom of the TM bowl.