Annabel Langbein’s sticky bun recipe modified to make cheese and marmite scrolls, kids favourite in lunchbox.
Marmite and cheese scrolls
Light meals
Quinoa salad with mango salsa
Recipe from Cooking for me and you. At the end of the day, kids wanted Spaghetti Bolognaise the old fashioned way on the stovetop and we wanted a salad. While quinoa steamed in the thermomix, there was time to cut up the salad ingredients and make the dressing. Rocket (substituted for capsicums) cherry tomatoes, chickpeas, chopped mango, cooked quinoa. Dressing is lemon juice, mint, coriander, chilli, olive oil, and cumin. In the pre thermomix days our salads were always pretty boring now they’re bursting with new flavours and ingredients. And I’m enjoying seeing the kids try new foods. They’ve never eaten quinoa before and both ate this salad with their pasta.
Bread rolls
We had a breakthrough with bread today. Yippee ! This time used a whole sachet of yeast for the basic bread recipe which is the tip we picked up from the Catherine at the thermomix course. And instead of using wheat grains, just substituted wholemeal flour. I think there’s about three teaspoons of yeast in one sachet and the recipe requires only 2 tsp so there was always a little leftover previously. This time with more yeast, proving was only 30 minutes as per recipe. And the second prove after the buns are shaped was 20 minutes as per recipe. Miss 14 shaped the buns using tips from course. The kids loved making the hedgehog buns. Buns cooked in 15 minutes at 200c. Above pic is hot out of the oven. Nothing like having the smell of baking bread in the house.
Lunch was rice noodles with chicken and courgettes. Thermomix chicken stock used as a soup base and unfortunately just used the last spoonful from the jar. It has lasted us almost three months. So will be making more tomorrow. Miss 8 says it’s her favourite soup in the world! What a compliment.
Wholemeal bread rolls
Thermomix held a course for new owners in Mt Wellington on Tuesday night. Brilliant … Miss 14 and I attended and we came away enthused to try so many more guided recipes from sampling the dishes and drinks there. Can’t wait to make homemade muesli, gluten free bread, lemon and parsley juice, brown rice salad and creamy tomato soup. The peach sorbet served up was ‘wow’ but we are a already spoilt because we have sorbet/ slushies/ smoothies use nearly every day with assorted fruits and berries. The inclusion of fresh herbs is definately on the list now that we have a newly planted herb garden and tasted the fab lemon and parsley juice. One of the consultants demonstrated three methods of plaiting bread rolls using the guided basic bread recipe P218 in the Basic cookbook. So had to give this one a go. The rolls are wonderful, used half wholemeal half flour to make the dough. The proving took about an hour rather than the 30 minutes but the worth the wait. The texture was still great the next day for school lunches. And both miss 14 and miss 8 wanted to eat them just plain with butter and pesto.
The Best Broccoli Salad
http://www.recipecommunity.com.au/side-dishes-recipes/broccoli-salad/57829
Ok…so the broccoli salad from the thermomix guided recipe is great but this one from the recipe community (link above) tops that one. Nb Just ease up on salt, add 1/2 tsp salt instead of full tsp or salt to taste at end. Raw broccoli, cauliflower ( substituted for red capsicum which we didn’t have ), apple and pinenuts put into thermomix with the dressing. The dressing is apple cider vinegar ( substitute, didn’t have any white balsamic vinegar ) dijon mustard, honey and olive oil. It’s so good that you can’t stop eating it, worth it’s 89 plus comments on the recipe community. The whole family came out with a collective “mmmmmmmm” when we tried it. 5 seconds to create in the thermomix, still can’t get over how quick and easy. Fabulous salad! We will be using this recipe alot and I’ll be sure to try it with red capsicum as well.
Beetroot and pomegranate salad
Two Beetroot, two carrots, two sprigs of coriander and 3TB apple cider vinegar chopped in thermomix 4 seconds speed 5. Spooned over bed of spinach leaves and topped with pomegranate seeds, salt and pepper and a squeeze of lemon. Lovely summer salad.
Potato Croquettes
Cooking with the thermomix is so easy we seem to always a lot of leftovers. What to do with leftover mash potato and pasta… make potato croquettes. Mixed the leftover mash and macaroni, added ham and chives, salt and pepper. Miss 13 formed into patties and dipped in flour, egg wash, and dipped into breadcrumbs.
Thermomix poached eggs – sous vide poached eggs
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.
Healthy chicken nuggets
http://www.recipecommunity.com.au/main-dishes-meat-recipes/healthy-kid-friendly-chicken-nuggets/132358 A new recipe for chicken nuggets in our house always goes down well. Found this on the recipe community and with 19 favourable reviews couldn’t be bad, blitzed in thermomix chicken thighs, garlic spring onion, an egg and a tsp of the homemade chicken stock paste. Rolled in breadcrumbs and baked 20 minutes. Was too lazy to brown in pan first and the result is tasty and perfect fast food dinner.
Steamed pork buns
After initially not being convinced they were authentic char siew pow, we now totally love these buns. The filling was again leftover lamb diced finely with oyster sauce, hoisin sauce and soy gravy. I left out the onion and used the homemade thermomix chicken stock for additional flavour. Yum yum yum. The thermomix is king, the dough was so easy and took literally less than five minutes to make in total. Miss 13 helped me roll and wrap the filling, then into Varoma to steam for 10 minutes, t’s a super quick scrumptious lunch.
recipe from A Taste of Asia , thermomix cookbook P 79
NZ thermomix mum's blog 