Vietnamese Chicken Salad

Vietnamese chicken salad
Vietnamese chicken salad

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.

Greek Style Fish Salad

Greek style fish salad
Greek style fish salad Chelsea Winter is a star ! Another fabulous recipe that is easily put together with the thermomix but really you don’t even need one because it’s so simple and the flavours are so delicious. This has to be the freshest  most tasty fish salad we’ve ever had. Made it for afternoon tea and dinner because we have a busy evening ahead with kids activities and concerts. Toasted some pita bread so the kids could fill with the salad. I couldn’t believe it when I saw Miss 8 eating the red onions and the olives by themselves (she’s never liked these before) and filling her pita bread to the brim. The hero of the dish is the feta herb dressing, blitzed a few seconds in TM bowl. Will be doubling the dressing next time.  Lucky for us we have tons of oregano growing the the garden so we could chop and sprinkle fresh oregano onto the fish fillets. The sumac gives the fish a slightly lemony flavour and pan fried in butter, it’s just sublime. Steamed the potatoes in the Varoma, 20 minutes, varoma temp, speed 2 with 500g water in TM bowl. Didn’t have asparagus, used blanched beans instead. This will now be our number one favourite fish salad.

Marinated Beetroot Salad – Quirky cooking

Marinated Beetroot salad
Marinated Beetroot salad

Love Beetroot salad and the guided recipe for beetroot salad is one of our most frequently used recipes. More often than not there will always be some raw beetroot salad in the fridge to snack on so when I spotted the recipe for marinated beetroot salad  on Quirky cooking’s blog, had to try it. It’s lovely. The beetroot has been marinating in the fridge overnight and is still crunchy and refreshing. The marinade is used as a dressing so dinner is just an assembly job. And there’s  plenty leftover for another salad another day. Notes: halve beetroot before julienne into slices.

Vietnamese Chicken Salad

Vietnamese Chicken Salad

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.

KFC coleslaw

KFC coleslaw
KFC coleslaw

This recipe from the community doesn’t pass the waistline test, it’s not ” lite ” with the sugar but you can reduce the sugar and it’s pretty close to the KFC taste.  Miss 8 liked it, Miss 14 was “take it or leave it”. Will go with the KFC chicken recipe from Road to loving my Thermomix’s blog. That recipe we’ve countless times …baked / fried.. legs / wings / thighs / whole chicken cut into pieces, our favourite non takeout takeaway meal!

Avocado Ranch dressing and Cashew cheese

Dressings and dips
Dressings and dips

Sunday lunch and dinner have been combinations of salads, grissini ( made from pizza dough flavoured with rosemary and garlic) and roasted vegetables.  Just kept the kitchen bench lined up with a good selections of food that could be dipped. Accompanying these are an avocado ranch dressing and a cashew cheese dip. The avocado ranch dressing ( from Pete Evans Healthy Every Day) is a huge hit. Kids eat a lot of salad with the avocado dressing. It’s enjoyed as much as his green goddess dressing.  Blended in thermonix at speed 5 until smooth. Cashew cheese blended at speed 7 until smooth. Recipe links below.

Asian slaw (Pete Evans) and Tomato soup

Asian Slaw and Tomato soup

If you have time and a mandolin, the vegetables for this slaw can be finely  shredded, but when you have very little time, slaw chopped with the thermomix can be ready in seconds. Put in the roughly cut vegetables and herbs and blend 5 seconds, speed 4, then add 2-3 seconds at speed 4 until your preferred texture is reached. Sometimes I will add the splashes of the dressing ingredients to the vegetables in the thermomix before I chop, other times make the dressing and toss into the coleslaw.  Added some grilled chicken and nuts for protein to the slaw.

Asian slaw 

  • 1/2 Savoy cabbage
  • 1/4 small purple cabbage
  • 4 mini cucumbers, or 1 medium seedless cucumber
  • 2 carrots
  • 1 cup mint leaves (a handful works fine)
  • 1 cup cilantro leaves (a handful works fine)
  • 1/2 Tbs. toasted sesame seeds
  • 1/2 Tbs. black sesame seeds

Asian Slaw Dressing 

  • 1/3 cup coconut or extra-virgin olive oil
  • 2-1/2 Tbs. soy sauce
  • 1-1/2 Tbs. honey
  • 1 Tbs. sesame oil
  • 1 Tbs. mirin
  • 3 Tbs. fresh lemon juice, more to taste
  • Kosher salt and freshly ground black pepper

Tomato soup using thermomix guided recipe is the side dish. Dinner done with very little effort. And great to see kids eating all the vegetables. And leftovers the next day taste even better with more time for the flavours to absorb.