Tomato and Lentil Dahl

Lentil dahl
Lentil dahl

http://sugercoatit.com/red-lentil-and-tomato-dahl-thermomix/

The recipe for the tomato and red lentil dahl can be found in the link above but we just used the recipe on the chip from EDC.

We had a lentil dahl in Waiheke last week and because girls liked it , I was inspired to try the tomato and lentil Dahl recipe  It only takes 20 minutes cooking time and tastes healthy and full of flavour from the combination of cumin, mustard seeds, turmeric and chilli. . Miss 10 not madly in love because she doesn’t like coriander but we all like this vegetarian meal for a change . The red lentils are dried red split lentils. Added a bit more boiling water at end to make the dahl a little less dense. Lovely on rice but would be perfect on naan or pita bread.

 

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Silverbeet,leek and ricotta lasagne

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Silverbeet, leek and ricotta lasagne

Converted Nadia Lim’s recipe for silverbeet, leek and ricotta lasagne for the Thermomix . We all love this lasagne and have repeated several times as its a much lighter than the mince white sauce version, a simple vegetarian lasagne.

Silverbeet, leek and ricotta lasagne

Tomato sauce

  • 1 onion
  • 2 cloves garlic
  • 1 TB thyme
  • 1 TB olive oil
  • 2 1/4 c tomato passata or 2 cans crushed tomatoes
  • 2 TB tomato paste

lasagne

  • 1 leek
  • 1 bunch of silverbeet ( leaves only )
  • 1 TB olive oil
  • 500g ricotta cheese
  • 100g grated parmesan
  • 1/4 tsp salt and pepper
  • 1/4 tsp nutmeg
  • 400g lasagne sheets
  • 1 1/2 c grated mozzarella
  1. Make sauce in Thermomix by chopping garlic, thyme and onion at speed 7 in TM bowl
  2. Add oil and sauté 3 mins, varoma temp, speed 1
  3. Add tomatoes/ passata and tomato paste to the TM bowl , cook 10 mins, varoma temp, speed 2. Set aside
  4. While sauce is cooking in Thermomix , pan fry the finely sliced leeks with olive oil for 5-6 minutes , then add finely sliced silverbeet to the pan for 2 minutes until wilted , set aside
  5. mix ricotta , parmesan, salt and pepper and nutmeg and add to leek and silverbeet and mix well
  6. Grease baking dish and layer lasagne sheets with tomato sauce , and ricotta vegetable mix , top with mozzarella cheese
  7. bake 25-30 mins 200C.

Delicious and easy!

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Vegetarian sausage rolls

Vegetarian sausage rolls
Vegetarian sausage rolls

http://www.recipecommunity.com.au/baking-savoury-recipes/cyndi-omearas-vegetarian-sausage-rolls/17055

You would never believe these tmx vegetarian sausage rolls didn’t contain meat. Another fantastic guided recipe that makes a whole tray and great frozen for  lunchboxes .   The filling is made from walnuts rolled oats and feta cheese, a bit runny but cooks up fine if they’re cut by pressing rather than sawing. Then the filling is a little more enclosed in the roll and doesn’t ooze out. Super tasty and made with guided puff pastry recipe which was very easy too. Best of all the puff pastry is much less greasy than the bought pastry. Watched a YouTube video on how to roll out which  will be copied below

Rice Salad

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Brown rice salad

Wonderful guided brown rice salad from the basic cookbook. Vegetables steam at same time as the rice which cooks in the basket. For extra flavour to the rice, added a tablespoon  of chicken stock paste to the steaming water.  Mixed in tuna, cherry tomatoes, olives, mint, parsley  and gherkins at the end. Perfect for lunch boxes and when you need to cook ahead. Yah easy dinner is done before midday.

Will try a friend’s suggestion next time, mix cooked rice with the chopped raw salad recipe from the basic cookbook as a change from cooked vegetables and add different combination of proteins and herbs and would take out time needed to chop vegetables too ( chickpeas/ bacon/ coriander/ roasted vegetables/ feta/nuts/cranberries)

Tip : let the rice and vegetables cool before assembling

Vegetable coconut curry

Vegetable curry
Vegetable curry

http://www.recipecommunity.com.au/main-dishes-vegetarian-recipes/veggie-coconut-curry/73298

Cleaning out fridge and clearing out the unused vegetables.  This curry is a great way to use up the excess vegetables, that odd bit of pumpkin or sweet potato, the half broccoli or cauliflower.  Kids ate with crackers and mum and dad ate with rice.  And it requires nothing more then some curry powder and coconut milk, not an extensive list of herbs. Love how the TM chops the garlic, onion and ginger and then sauté. I filled the whole Varoma dish and cooked a little longer 20 mins. Thickened slightly with some cornflour at end but doesn’t really need to be thickened at all.

Steamed Carrot and Zucchini tagliatelle

Carrot and corgette tagliatelle
Steamed carrot and zucchini tagliatelle

While the potatoes were roasting in the oven, we  popped the varoma back on to steam the vegetable tagliatelle. Another simple guided recipe, only takes 8 minutes to cook. Yippee! The only tricky part is peeling the vegetables into strips, our mandolin is not quite thin enough so peeler seems to be the best option. To  my girls, leave an inch at the end for holding, and peel away from hands and downwards. The rabbit can have the ends for dinner. And saves peeling fingers. Served with chicken and roast potatoes tonight. Simple food.

The Crispiest Roast Potatoes by Chelsea Winter

imagehttp://chelseawinter.co.nz/crispy-roast-potatoes/

They’re crispy and the best roast potatoes we’ve ever made, adapted this Chelsea Winters recipe (link above)  “perfect crispy roast potatoes” for the thermomix from her wonderful blog. This is the third batch made because they were demolished and one kilo of potatoes just isn’t enough for afternoon tea and dinner, left skins on for better nutrition and to save  time.

Using the method from Katherine Clay on the recipe community to first steam the potatoes in Varoma for 20 minutes, speed 2 with 500g water in bowl. Left thermomix steaming and went to drop kids off to activities and came back and they were done. Just love this about the thermomix, the set and walk away factor is so convenient. Once parboiled/steamed leave to drain off moisture from potatoes before adding oils, as per Chelsea’s recipe. Shake dish with lid on to rough up the potatoes.  Generous sprinkle of salt, then fan bake on a high shelf in oven  220C for 25 minutes. The kids kept looking for all the burnt crunchy bits. Yummy!