Used guided recipe for Thai fish cakes, added salt and some fish sauce to the fish paste and only used a tablespoon of red thai curry paste (100g per recipe seemed excessive) before pan frying. Served with Chinese style stir fried vegetables guided recipe. (Broccoli, green beans, mushrooms and yellow capsicums)
No one can quite believe these vegetables are not stir fried. It’s a must try thermomix super simple guided recipe if you like vegetables and possibly our most used guided recipe. We use between 500g to 1kg of fresh vegetables depending on what’s in the fridge and what’s cooking for dinner. It doesn’t get boring because you can change the mix of vegetables every night ( recipe states 500g but we often increase to 1kg of vegetables), as long as there are some the kids will eat everyone is happy. If increasing to 1kg increase cook time a couple more minutes, 9 minutes. And it’s perfect for using up the end of week vegetables left in the fridge. Leave out the chillies if preferred and follow from the garlic and ginger step. Perfect crunchy tasty vegetables ready in 7 minutes, no stirring, no standing at the stove. Woohoo! Add some grilled/steamed chicken, beef or fish and dinner is done.
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.
- 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.
Oakhill Potatoes ( potato casserole) is the family’s most requested comfort food and we all love it. A golden oldie, it’s an Alison Holst recipe which was taught in cooking class at intermediate school and been made ever since. Only usually made for BBQ’s or parties because it was so time consuming but not now with the thermomix. Converted for the thermomix it’s now very simple, steam potatoes and eggs using thermomix, cut and sauté onions and bacon using thermomix, make white sauce with guided bechemal recipe in the thermomix. Assemble the three elements and bake. No need to stand by stove boiling eggs and potatoes or frying the onion and bacon. White sauce ( bechemal sauce ) is a made in 11 minutes by the thernomix, cheese grated with thermomix, slices of bread blitzed with thermomix to make crumb.
Oakhill Potatoes recipe
serves 4-6 people
- 6 large potatoes
- 4 eggs
- 4 rashers bacon roughly cut into pieces
- 1 medium onion halved
- 2 cups white sauce ( bechemal sauce )
- 1/2 cup grated tasty cheddar cheese
- 3/4 cup fresh breadcrumbs
- Cube potatoes into 1-2cm pieces, place in steamer basket, place eggs in Varoma tray. Add 1.2 ltrs boiling water to TM bowl. Insert steamer basket and Varoma tray on top, cook 15 mins, Varoma temp, sp 3. Set aside potatoes and eggs.
- Add bacon and onion to TM bowl , chop 3 sec, speed 5. Add 20g oil and cook 3 minutes, Varoma temp, reverse sp stir . Mix bacon and onion into white sauce. Set aside.
- Make white sauce using the guided recipe for bechemal sauce. Use one step method 11 mins, 70C, speed 4. Set aside
- Arrange potatoes, sliced egg, white sauce mixture in baking dish, top with grated cheese and breadcrumbs.
- Bake 180c 30- 40 minutes.
Can refrigerate for up to 24 hours or bake immediately. To my daughters, you might want to double the recipe and make two because one is usually wolfed down so quickly!!
Thermomix guided creamy tomato soup is perfect for kids afternoon tea. Requires 700g of fresh tomatoes, garlic, onion, tomato paste, vegetable stock and fresh herbs. Used milk instead of cream and sweetened a little more at the end because the tomatoes weren’t very ripe. Cooked in 12 minutes. Served with grissini dipping sticks. The kids love these sticks ! Made grissini from the pizza dough recipe flavoured with chopped garlic and rosemary, brushed with olive oil and sea salt before baking for 10 minutes at 200c. The other half of the dough was rolled less thinly and snap frozen for lunch boxes.
Our favourite sweetcorn fritter recipe. Easy Sunday lunch, with rocket salad. Kids love Pete Evans green goddess dressing and eating lots more salad and taken a liking to the peppery taste of rocket which we have growing in abundance in the garden. Pre Thermomix days, nothing edible would grow in the garden usually from lack of watering and feeding. But it’s amazing how our focus on healthy eating has somehow transformed a bare herb garden into something that adds regularly to our meals. More than ever before determined to keep replanting herbs and loving the fact we can go pick some greens straight from the garden for our salads.
- 2 eggs
- 1/4 c milk
- 3/4 c self raising flour
- 1 can creamed corn
- 1 can whole kernel corn, drained
- salt and pepper
- Separate egg yolks, place eggs whites into TM bowl with butterfly and beat speed 3.5 till fluffy and set aside
- Add yolks, milk, flour, corn, salt and pepper blend in reverse speed 3 until combined
- Fold in egg whites to mixture and fry tablespoons of batter over medium heat, turn over when mixture starts to bubble.
What takes this ordinary fritter into something with a bit more kick is this artisan pickle which we bought from fabulous Farros. At $20 a jar definately a treat, but it’s homemade and an award winning prawn balcháo. The Kashmin chilli and curry leaves provide a bit of heat and warmth to our lunch.
The thermomix guided mash potatoes are excellent. It’s so convenient , you add the cut potatoes, milk, butter and salt all together at the beginning and the thermomix does all the work. ( the trick is to cut the potatoes into the 1cm/2cm dice, so it cooks soft and mashes easily with the butterfly in) There’s no need to drain the potatoes, no need to stand by the stove to make sure it doesn’t boil over and it’s a quick whip at the end to finish. If they’re not soft enough, just reset the cooking for another five minutes. When they’re falling apart, turn the speed dial and whip. Then enjoy fluffy, silky smooth mash potato. A couple times I have cut potatoes too big and not checked they were soft enough and ended up with lumpy partially raw mash but just whizzed with the butterfly out to fix.
Note: need to make sure the butterfly is set securely in place for this recipe. Turn the butterfly anticlockwise to hook slightly under the blades before you add the potatoes, have had the butterfly stray off the base by the movement of the potatoes but found that as long as the potatoes are well cooked before the whipping it all settles fine.