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.




Beef salad with peanut sauce


We are on the long summertime school holidays and after a walk on the beach, an easy salad is called for. Used the Peanut Soba noodle sauce recipe from new Festive Flavour cookbook.   ( halve sauce quantity next time )A similar recipe is posted above.  Grilled rump steak, sliced finely , tossed into salad topped with toasted  pinenuts. Used thermomix to coleslaw up some cabbage, tossed in cucumber and carrots. The dressing made in seconds in with Thermomix  (chopped garlic and ginger first 3 sec, speed 7 , then added the other dressing ingredients and mixed at speed 7 until combined) Miss 9 doesn’t like dressing so we left in a jar to be added separately. Makes enough dressing for two or three meals,  yum.


Pea and bean dip

Crushed pea and bean dip

A new recipe from the latest TM recipe book and chip, Festive Flavour. I tried this delicious dip at the last Thermomix course. The pea and bean dip is made by steaming peas and edamame beans in varoma then combining with avocado, spring onion and lemon juice. Blitzed for a few seconds and it’s done.  We didn’t have broad beans but substituted with more peas and an extra avocado and left out garlic and horseradish. Added a bit more lemon juice, also had to substitute some leftover blue vein cheese for feta as we couldn’t be bothered making a trip to the supermarket. Seasoned with salt and pepper.

The vibrant green is so appealing and everyone loved the flavour of this zingy dip. We ate it for lunch with toasted pita bread. Husband, who is not usually a fan of dips, really loved this dip and spread it on so thickly that he ate almost 2/3 of the whole bowl. Makes a large bowl, be perfect for entertaining and is a a great way to up the greens. I love the guided chip recipes, still easy enough to alter them to suit as you go when you don’t have all the ingredients.

Hash browns

Hash browns

We love hash browns and we  were keen to try this recipe from thermokate. Kids peel the potatoes while I  peel a little onion, whizz it up in the tmx for a few seconds, strain liquid in the basket, then add egg, flour salt and pepper and ready to pan fry. We didn’t bother using the rings, doesn’t have to look to fancy. Never have to buy hash browns again, light tasty and so easy, a great snack item after school or light meal. Prefer this recipe to the potato pancakes in the basic cookbook.