The colds have arrived so had to make this chicken and vegetable noodle soup from the recipe community. It’s an easy tasty standard, and used up leftover vegetables in the fridge. Made with the TM vegetable stock, a cup of pasta and some cooked chicken. Another great use for the shredded cooked chicken or leftover roast chicken. Very quick, cooked in 17 minutes, used hot water and the addition of white pepper at the end gives the soup extra warmth.
This Vietnamese Beef Pho recipe by Annabel Langbein Free Range in the City ( see link above from “my little chequered kitchen”) is delicious, not exactly the same flavour profile because we used TM homemade chicken stock instead of beef stock. But the heroes of the dish are the ginger, spices, huge amount of coriander and the melting sirloin just cooked as the broth is poured over the finely sliced strips. Here is the recipe adapted for thermomix. Also included a recipe from the recipe community which was used as a base to convert the Annabel Langbein recipe.
Quick and Easy Beef Pho (serves 2)
- 100g dried rice vermicelli (glass noodles) or fresh rice noodles
- 1 1/2 litre beef stock
- 1 1/2 tbsp fish sauce
- 1/2 tsp Chinese five spice mix
- pinch of ground cloves
- 1 tbsp grated fresh ginger
- 1 small red chilli, deseeded and finely chopped
- 1 kaffir lime leaf (used two dried leaves)
- 8 button mushrooms, thinly sliced
- 1 stalk lemongrass, bruised ( used a 1/2 tsp from jar)
- 100-150g beef (used sirloin sliced as thinly as possible across the grain
- 2 spring onions, sliced into thin strips or matchsticks (julienne)
- 1 medium carrot, sliced into thin strips or matchsticks (julienne)
- handful of mung beans (used lettuce)
- 1 lime, cut in half
to serve …
- coriander leaves
- Add ginger to TM bowl, chop 3 sec, speed 7.
- Add beef stock, fish sauce, five spice, cloves, chilli, kafir lime leaf , lemon grass to TM bowl , cook 20min, Varoma temp, reverse speed 2. ( until boiling)
- While broth is coming to boil, prepare other ingredients. ie Pop fresh rice noodles or vermicelli noodles into a bowl and cover with boiling water, finely slice steak, julienne carrots to matchsticks , slice spring onions, slice mushrooms or other vegetables you would like to use.
- Place vegetables into serving bowls, drain noodles and divide into the serving bowls , place beef strips on top.
- Ladle boiling stock over the beef and noodles. Top with spring onion and coriander, squeeze of lime and a sprinkle of peanuts.
Simple, fresh, light and warming. The steak is divine like this! Must get onto making the TM beef stock.
The only time consuming part about making pumpkin soup is peeling the pumpkin but today for the first time cutting pumpkin was a breeze. Got a new handy tool just for dicing pumpkin. The seesaw blade was great, ploughed through that pumpkin like it was butter. Used this recipe from the community because it had the highest rating with 66 positive comments and it used 800g of cut pumpkin instead of only 500g in the thermomix guided recipe. Also had some potato and carrot added and a pinch of curry powder and garlic. Almost like our family favourite recipe except we also add an apple which brings a lovely sweet depth to the soup. Dad and Miss 8 preferred the new recipe whilst Mum and Miss 14 preferred the apple added. With either recipe the soup is done in 25 minutes, and blitzed into the smoothest, silkiest soup. Enough for lunch and to freeze for after school snacks during the week.
Used the above recipe from the community as a base to convert our own family recipe which is very similar but doesn’t have onions. We can have this with stir fried vegetables and dinner is done. Or as a lunch or afternoon tea on it’s own. The kids love this soup after school.
Chicken and sweetcorn soup
- 1000g chicken stock
- 400g sliced chicken (used chicken thighs)
- 1 Tb soy sauce
- 1cm ginger
- 420g cream corn
- 300g corn kernels
- 1 Tb cornflour mixed into 60ml water
- 2 eggs lightly whisked
- 1 tsp sesame oil
- salt and pepper to taste
- Add ginger to TM bowl, blitz 3 sec, speed 7
- Add stock ( 2Tb TM chicken stock paste in 1000g water), chicken, soy sauce, both corns. Cook 20 minutes, 100 C, reverse speed 1. Make sure chicken is cooked through at this stage.
- Start cooking 2 mins, 105 C, reverse speed 1. Add cornflour water mixture, eggs and sesame oil.
- Add salt and pepper to taste, garnish with spring onions
A heartwarming soup made so simply with the thermomix.
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.
yahoo … A new Thermomix cookbook arrived today so had to pick a recipe from it. Seafood chowder is super yummy. Blended and sautéed, onion, celery, garlic, added the bacon, flour, stock, and milk and potatoes to cook soup base. Then used the varoma to steam mussels and fish. Topped with chives. Ready for afternoon tea and dinner. Great easy family meal.
What’s for lunch. While I took miss 8 to the park and miss 14 went cycling with her Dad, the dough for these buttery rolls ( guided thermomix recipe) was proving for an hour in the thermomix. The second proving after the rolls are placed on the tray makes all the difference to a softer texture and smoother shaped bun. The first few times we made the buns we couldn’t wait for a second prove and put them straight into the oven but now after waiting for a second prove it’s definately worth the wait. The dough makes quite a large batch, probably around 20 buns, so it’s better halved after the first prove and the dough can be saved in the fridge for use another day. I had to substitute light milk for buttermilk because I had no buttermilk. ( I have substituted milk for buttermilk in all the thermomix recipes tried so far too with no detrimental effect to the recipes) And yah, pleased to say the these buns were still excellent with this substitution. They also seem to stay fresher and softer for longer than after a single prove. The smell of these buns baking in the oven is mouth watering and while the buns were baking in the oven threw the ingredients into the thermomix for mushroom soup which was ready in 10 minutes. Hot butter rolls and creamy mushroom soup served ..yum yum.
Last night we had takeaways, not by choice, and straight after miss 8 said ” I don’t like this food can’t wait for tomorrow when we can eat thermomix food”. That’s pretty amazing to hear from a child. I think the freshness of the food, and just knowing it’s come straight out of the oven and onto the plate, gives them such a sense of wellbeing. The thermomix is helping us establish healthy food habits of a lifetime.
Never thought we’d be able to make fish balls this good ever. Fish ball noodle soup is something that brings back fond childhood memories. Whenever we went to Asia we would literally get off the plane and go searching for the most delicious fish ball noodle soup. For us it’s our favourite soul food. Eating it we would be grinning from ear to ear like Cheshire cats. When my mother made fish balls, it was a hugely labour intensive job. The fish would be filleted and then the flesh removed. Afterwards the fish meat was chopped finely back and forth with a cleaver and worked into a paste. I always remember the constant mashing with the cleavers to get the perfect consistency. The good fish ball has that springy texture and just the right amount of “squish”. The bought ones are full of chemicals and msg so to find an easy homemade recipe was high on the list. Having seen similar methods used in most of the recipes, making fish balls by hand was not something we have the time to do during the week.
Then I found this simple recipe on a different thermomix recipe website :- ‘my.thermomixrecipes.com’. https://my.thermomixrecipes.com/recipe/lw2xht9g-17e62-674502-cfcd2-s78dv7bh
We’re beside ourselves with excitement eating these fish balls. They’re squishy and bouncy and delicious! And the best part is, they were supremely simple to make with the thermomix, the recipe called for 500 gm fish, I used 550 gm of tarakihi, cornflour, ice, salt and pepper, blended for 5 seconds then kneaded for 3 minutes. So easy, the only messy part is forming into small balls by hand. Popped into boiling chicken stock in the thermomix. Cooked in around 5 minutes until they float merrily on the top. Probably the best thermomix find so far! This is pure simple soul food… And homemade. Joy.
What’s in the thermomix today, another gluten free pizza base, a Pete Evans recipe, easier then Jo Whittons recipe ( quirky cooking) because fewer ingredients. The base for the recipe is almond meal and arrowroot flour. Definately be using again as a plain flat bread. All other dishes are easy guided recipes, simple tasty and fast. Green smoothie made from lemon, ginger, spinach, apple, orange and parsley. All enough for afternoon tea, dinner, and lunchboxes because everyone’s coming and going at different times.
The picture doesn’t do this meal justice. We were surprised by how flavoursome simple food like this can be, the chicken is just popped onto a few herbs and lightly seasoned and then steamed over vegetables. It’s a nice change to eat food au natural with no marinades and extra flavours. From another guided thermomix recipe, chicken velouté is a lovely meal for two reasons 1) steaming the chicken and vegetables makes this meal very light, perfect healthy gluten free summer food and 2) two courses are cooked at the same time in the thermomix within 20 minutes. Leek and potato soup cooks in the tmx bowl while the chicken and courgette and carrot tagliatelle steam in the Varoma tray above. Still can’t get over how clever this machine is, no stirring, no standing over the stove. The only tricky part is peeling the vegetables into ribbons without cutting your fingers. And the best thing is the soup and the vegetables catch any flavour from the chicken that drips from steaming into the bowl and Varoma dish. The chicken and vegetables were supposed to be topped with a creme fraiche and Dijon mustard dressing but we didn’t have any creme fraiche. We were all just happy to dip the chicken and vegetables into the soup. Left the skin on the chicken to keep it even more moist and removed it before slicing. Comments like “I really like the vegetable noodles” and “can we have this again” make this a rewarding meal that was easy to put together. Normally my kids have an aversion to cooked carrots but not this way. The leek and potato soup is delicious, so creamy and smooth, possibly mine and miss 8’s favourite thermomix soup. The only alteration I made was to cook the onions and garlic for 4 minutes instead of 3 to eliminate any raw onion flavour. Also pre cooked this meal earlier in the day and just resteamed for 10 minutes to reheat. The recipe makes a large quantity and there’s plenty leftover for lunch tomorrow. And the kids even snacked on it for afternoon tea. Another big tick for a thermomix guided recipe.
Nb if you want to cook a larger quantity of leek and potato soup, like when all we want is soup for dinner, try one of these recipes from the community. Both are fantastic and commented another post in this blog, under the heading Bacon leek and potato soup.