Singapore noodles

Singapore noodles

reminder – reduce water content from 420g to 150g. Too watery otherwise particularly if noodles are precooked .

This recipe (see link above ) for Singapore noodles from Quirky Cooking is super, super tasty . Love this dish , curry flavour with coriander and lime yum ! Makes a full thermoserver and is one of those dishes that always tastes better the next day so great to have in fridge for snacks . We topped with fresh coriander , chilli sauce and lime . Fantastic food for winter chills . Miss 16 will take to school for lunch .

We use thermomix for first half of the recipe from sautéing the onion garlic carrot and chicken . Then used the pan to stir fry all together with noodles and chinese cabbage because we upped the cabbage content slightly  to over what would fit in the tmx. Reduced water content because we used rice noodles instead of vermicelli bean thread noodles.  And precooked the rice noodles for a few minutes in boiling water . Easily one of my favourite all in one meals .


Zucchini/ corguette Soup

Zucchini soup
Zucchini soup

Super yummy zucchini soup!

The trouble with having too many new cookbooks is that you forget to go back to your old books and try new recipes . Can’t believe we’ve never made this one . Corguettes are one of our favourite vegetables. This is the zucchini soup from the Basic cookbook , only need four to five zucchini , some vegetable or chicken stock, water  and a tiny bit of cream cheese . Basically a throw all together and cook 15 minutes before blitzing . Everyone loves this soup. Makes for a welcome  change from creamy tomato , pumpkin or mushroom soups recipes which are constantly produced .

Tomato and Lentil Dahl

Lentil dahl
Lentil dahl

The recipe for the tomato and red lentil dahl can be found in the link above but we just used the recipe on the chip from EDC.

We had a lentil dahl in Waiheke last week and because girls liked it , I was inspired to try the tomato and lentil Dahl recipe  It only takes 20 minutes cooking time and tastes healthy and full of flavour from the combination of cumin, mustard seeds, turmeric and chilli. . Miss 10 not madly in love because she doesn’t like coriander but we all like this vegetarian meal for a change . The red lentils are dried red split lentils. Added a bit more boiling water at end to make the dahl a little less dense. Lovely on rice but would be perfect on naan or pita bread.


Quirky cooking fried rice


Technically not fried rice, but it’s healthy steamed rice with vegetables chicken and bacon from Quirky cooking online recipes . Really efficient recipe , love how the rice cooks in the basket while the vegetables and chicken cook in the varoma dish and tray above.  Makes a huge amount because we loaded the varoma quite full with vegetables , just need to make sure there is holes available for steam to get to the varoma tray as well .

French Onion dip

French onion dip

Fantastic another dip to add to the favourites, onion dip made from real onions, usually make this dip using the maggi onion soup mix and reduced cream so was happy to find this one making dip from sautéing real onions and then mixing with cream cheese to complete . Yummy dip for kids to eat with vegetable sticks. I halved the recipe as we only had a small tub of cream cheese and used onion powder instead of vegetable stock.


Chocolate and plum Brioche


Chocolate and plum brioche

School holiday baking, this is the guided spiced cherry brioche recipe from the Festive Flavour cookbook. Instead of cherries and spices , we filled the brioche wreath with chocolate chunks,  plums and cranberries. Easier than expected because there is only one prove required a the beginning. Filled two rolls and then plaited and joined to make the wreath .

Chocolate plum and cranberry filling

The recipe is almost same as this one above in the recipe community , only one tsp of salt not two and 40g of sugar instead of 30g. Slightly easier method , make two longish rolls and twist together then join to make one wreath. Bake 35 mins at 180c.

Delicious and impressive coming out of the oven today.

Chocolate plum brioche sliced




Chicken and vegetable soup


From Chelsea Winters Everyday delicious cookbook, “soul chicken and vegetable soup”

Converted for Thermomix

2 carrots , 1 onion, 2 celery sticks chopped 4-5 sec in Thermomix speed 4 until chunky. Added 1.5 ltrs of water , 3 TB of tmx vegetable stock, 8 peppercorns and 1 bayleaf . Placed whole chicken in varoma over tm bowl and cooked 1 hr , varoma temp, reverse speed  stir.


Strain stock from tmx bowl, discard cooked vegetables and add the strained stock back to TM bowl. Shred cooked chicken and add back to tm bowl with 1 carrot, corn kernels, cauliflower ( used lettuce today)  and 2 celery sticks chopped. Cook 15 mins, 100C, reverse speed stir.

Salt and pepper to taste. ( can add cooked pasta to soup ) Comforting goodness in a bowl.




Chicken salad w Balsamic mustard dressing

Chicken salad with balsamic mustard dressing

Used Thermomix to steam green beans. Added 500g boiling water to tm bowl and  added beans to varoma  dish, steamed for 6-10 mins, varoma temp, speed 3 until just cooked, rinsed beans in cold water immediately to stop the cooking.

Assembled salad vegetables, cos lettuce, bell peppers, and beans with grilled chicken and topped with mustard balsamic dressing ( a link above ) made from the basic cookbook. Topped salad with roasted pistachios. Delicious crunchy refreshing salad, perfect food for the hot muggy summer weather.

Nb halved the balsamic dressing ingredients so we wouldn’t have too much leftover dressing but it can easily be stored in the fridge for later use.


Poached eggs in silicone moulds

imagePoached eggs in silicone moulds

The poached eggs method from the Basic cookbook was definately not our favourite way to poach eggs. Dropping the eggs through the lid into the steamer meant losing  some of the white in the bowl and in the steamer and you’re limited to two eggs at a time , we’ve tried doing three but it’s even messier.

Our go to method for poaching eggs with the Thermomix has been the shell on method which is still fun for the spectacle of seeing the eggs drop whole out a small hole in the shell but even then it’s done best with room temperature eggs which we ever seem to have because ours are always in the fridge (

We’ve found this super easy method from superkitchen machine blog and I like that the eggs are neatly poached in a silicone mould. The bowl is filled with 500g water. Place the eggs straight from fridge in the moulds into the steamer basket and steam 11-13 mins , varoma temp, speed 3.

The eggs are steamed perfectly, whites are cooked but still soft , and cutting into the yolk , you can see the runny in the centre. The kids enjoyed seeing them as cupcake shapes for the novelty factor too. Next time we might try adding some of the toppings. Nb may have to lessen the time if using room temperature eggs.