Found this simple recipe from the Thermomix Australia facebook page. It’s one to do if you don’t feel like cooking because it’s less than 10 mins prep time before you set and leave to cook. The only alteration is to add the Varoma to steam vegetables 10 minutes towards the end of cooking the chicken so they don’t get too chopped up. Added some cashew nuts, sesame seeds and salt and pepper and served with rice. It won’t set the world on fire but it’s certainly quick and easy.
Similar to Quirky cooking chicken and cashews with coconut satay sauce except her recipe has tamari and ginger instead of honey and mustard. She cooks the chicken, rice and vegetables all in Thermomix at same time. I used a rice cooker to steam rice for the above recipe while the chicken and vegetables were cooking in the Thermomix.
They are cooked in the steamer basket at 50 c for 45 minutes with a litre of preheated water in the Tm bowl. ( for Tm5 you will need to put water to just cover the steaks, Gary’s recipe was created for the tm31 which has a smaller bowl size ) It’s important to make sure the seal is closed completely so no water can enter the bag. See below for a tip on how to make sure the air is taken out of the snap lock bag. Once finished cooking, take steak out of bags and they’re ready to pan fry 1- 1 . 5 minutes each side, comes out perfect medium rare steak. So tender and juicy and infused with that wonderful thyme flavour. Simple and amazing.
TIP ( from Thermomix forum pages)
“Sous Vide literally means “Under Vacuum”. If you do not have a vacuum sealing machine you may be able to expell most of the air by using a ziploc bag and submerging it in a bowl of water until only the zip part of the bag is exposed. Zip the bag closed and then remove it from the water.
(Do not allow water to enter the bag)”.
Served on cauliflower purée recipe found on the back of a Stevens flyer courtesy of Ben Bayley. Miss 8 demolished one steak while my back was turned. And it got the big tick from Miss 14 too. I’m thinking this would work perfectly for thai beef salad. Not sure how you would increase the quantity of steaks or a large family but he has some good tips for saving the precooked steaks in the fridge and browning off later. So you could sous vide a few batches ready for the BBQ later.
Cauliflower purée ( Ben Bayley )
One cauliflower ( in florets )
200 g cream
200 g milk
salt and pepper to taste
Add cauliflower to TM bowl, blitz gradually to a paste at speed 8 for a few seconds. Add rest ingredients, cook 20 mins, 100 C, speed 2. Then blend gradually from speed 1 to speed 10 for a minute until a fine purée. Keep warm. Nb this does make quite a bit of purée but it’s delicious on it’s own too. Like a light cauliflower soup.
Another cauliflower mash recipe with less cream is this one below from the recipe community
This recipe is close to the recipe given to us by our lovely neighbour many years ago which was our standard go to recipe , the only difference is a bit extra milk and baking powder. To adjust to our favourite recipe , I take out baking powder , reduce milk to 6 TB and bake at 200C for 15-20 mins rather than cook at lower temperature of 160 C . Easy peasy. Made half the quantity so we don’t overload on sugar today and iced with lemon icing.
A momentous day in our kitchen. The first time we’ve made wonton pastry. We all love wontons and having worked in a Chinese restaurant in school holidays as a teenager I remember rolling these by the hundreds but never made the pastry myself. With miss 14 home from school we rolled up enough for afternoon tea and dinner. Definately a great job to share with the family otherwise very time consuming.
The recipe is so simple: based on a recipe from A Taste of Asia and adjusting recipe to suit.
Wontons homemade pastry ( made about 40)
150g flour
1 egg
1/4 tsp salt
2 TB water
Add all ingredients to TM bowl, Mix a few seconds in speed 3. Then knead on dough mode 1 minute. Leave to rest for 30 mins.
Roll out to thinnest setting on the pasta machine.
Cut into squares and flour between the sheets so they don’t stick
Make the filling with prawns and chicken – used the recipe link below but reduced fish sauce and oyster sauce so they weren’t too salty, the white pepper gives them wonderful flavour.
Steamed wontons
Put a small amount of the filling on the wrapper and roll into wontons.
Place in Varoma dish and steam 20 mins, Varoma temp, speed 3 with a 1000g of water in TM bowl. ( sprinkled a little water on them to moisten them before steaming ) can be refrigerated or frozen at this stage.
Made soup using TM chicken stock and added some vegetables. When ready to serve add wontons to the soup and reheat. Serve with sesame oil, spring onions and soy sauce to taste. Perfect for snacks, lunch, dinner and can be served with a dipping sauce.
NB The pasta roller has to get to 1, the thinnest setting, We missed the last quarter turn and the first batch were not quite as thin as the bought pastry but would be perfect as dumpling dough.
These pizza bases are now our go to recipe, using Charlies thin pizza recipe from the recipe community. Doubling the recipe makes over 3 oven tray size pizzas and the base can be rolled super thin because it still rises slightly in the oven.
Charlies thin pizza (doubled)
500 grams plain flour
2 teaspoon dried yeast
1/2 teaspoon sugar
300 grams warm water
2 pinch salt
Add yeast,warm water and sugar to tmx bowl ( leave 5 mins )till frothy. We like to do this to make sure the yeast is fresh.
Then add flour and salt, mix 3 mins, 37 C, speed stir. Leave 30 mins ( we just leave it in the TM bowl ) then punch down. Recipe states to mix 20 secs on slow speed instead of punching down the dough we punch!
Divide into 3-4 balls, roll out as thin as possible. Top and bake 220 C for 15 – 20 mins.
Prawn, garlic and aoli pizza
Preheat the oven tray if not using a pizza stone to get a crispier base. Topped these bases with finely chopped garlic, prawns, mutti tomato purée, red onion, and mozzarella. Edges brushed with olive oil and seasoned with salt and pepper. Baked in oven 220C for 15 minutes. Topped baked pizzas with fresh baby spinach, bell peppers, basil, prosciutto and aioli. Topping ideas from Chelsea Winters first cookbook At My Table which was just delivered yesterday. Whoopee more recipes to try.
Dinner tonight was Leek and potato soup with pizza. Well, at least the soup was healthy!
http://thermomumma.com/sweet-bun-dough/ ohhhh yessss… After yesterday’s clean eating gluten free rolls, it’s Friday and we decided to mix it up and make these gluten full beauties. Again using thermomumma’s fantastic sweet bun dough. Thick Custard made using the automatic feature in tm5 for 4-5 people perfect quantity for two and bit cake tins of scrolls. Roll the dough into the largest rectangle. Spread with custard. Prove for approx hour and bake 180 C for 15/20 mins.
http://www.recipecommunity.com.au/breads-rolls-recipes/super-soft-paleo-grain-free-seed-bread-rolls/228306
This recipe has been highly recommended. If you’re looking for paleo bread rolls then they fit the bill, super soft straight from oven and still soft when cooled down. Made from psyllium husks, coconut flour and assorted seeds. The texture is not fluffy like normal bread but denser and slightly chewy, the chia seeds add a little crunchiness which is nice. I used a tsp regular sugar instead of coconut sugar. The dough is quite wet but easy enough to shape and the time to make is significantly quicker than normal bread buns because there’s no proving required. Simply grind the husks then mix in the other ingredients. Not sure if kids will like them, they may be too healthy for them!But they’re very filling. I just had one bread roll with chicken and it feels like it will last the distance to dinner.
The picture doesn’t do this dish justice, recipe link above , the chicken wasn’t browned off due to time constraints and no mozzarella or basil to add at the end but the flavour is still amazing. Simple but hearty. Baked chicken casserole with potatoes and tomatoes topped with fresh herb vinaigrette ; rosemary and thyme with red vinegar. Used the thermomix to steam potatoes, 25 mins, Varoma temp, speed 2. Roughed up potatoes by shaking the potatoes in Varoma. Then blitzed the herbs finely at speed 8 and completed the vinaigrette at speed 5. Served with side salad. Kids loved it.
Another good Chelsea Winter recipe. A different flavour profile on the old meatballs, lemon zest, cumin, allspice, ginger and feta make them super tasty. Used the thermomix to blend the garlic, onion, lemon peel, slice of bread and herbs at speed 7 for a few seconds, threw in the mince and the spices and feta mix on dough mode for about 30 seconds until combined. Pan fried meatballs. Served with salad, yoghurt dressing and toasted pita bread for a fast meal. Delicious .
http://chelseawinter.co.nz/egg-free-chocolate-cake/ Another fantastic recipe from Chelsea Winter, this is super quick, less than 5 minutes literally, to make in the thermomix. Adapted for the thermomix, reduced amounts of chocolate for ganache because 100g chocolate is more than enough for the icing. Crazy Italian chocolate cake (Chelsea Winter)
1 ½ cups standard flour (210 g)
1 cup caster sugar (180 g)
½ cup dark, good-quality baking cocoa (look for ‘dark’ on the label for best results) (35 g)
1 tsp baking soda
1/2 tsp salt
1/3 cup extra virgin olive oil (65 g)
1 tbsp balsamic vinegar
3 tsp pure vanilla essence
1 ¼ cups water (290 g)
Add dry ingredients to TM bowl, turbo twice to sift, add wet ingredients, blend 5 sec, speed 5. Bake 40 mins 180 c. Allow to cool. Chocolate ganache (followed guided recipe as a base)
100g chopped dark chocolate (60-70% cocoa solids – use dairy-free if needed
70g butter (or dairy-free olive oil spread, or 2/3 cups coconut oil) we used olivani
NZ thermomix mum's blog 