ThermOMG Recipes

Inspiring recipes for the Thermomix 

Quinoa and Sweet Potato Salad

This recipe is thanks to my mum who brought this salad along to a recent gathering.  Sensational!!!  It is really the dressing that is the wow factor but great one to make on hot week like we are about to have here in Perth!!  Bring on Australia Day with a christening of our new BBQ and some good hearty salads!  Eb x

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  • 1 cup quinoa
  • 1 small to medium sweet potato, peeled and diced
  • 500g water
  • Selection of fresh vegetables such as diced capsicum, diced cucumber, chopped snow peas, lightly fried/baked asparagus, diced red onion/spring onions, cherry tomaotoes
  • Couple of handfuls of rocket or fresh gourmet lettuce leaves of choice
  • ¼ cup of either walnuts, pepitas or sunflower seeds
  • Big handful chopped fresh coriander and mint leaves

Place quinoa in simmering basket then rinse under the tap until it runs clear.  Insert simmering basket into bowl, put potato on top of quinoa.  Pour water into bowl.  Cook for 20 minutes at Varoma Temp Speed 4.  Remove basket and set aside to cool.

When cooled, place all ingredients into a large salad bowl and combine.

For the Dressing (can be made in advance)

  • 50g lime juice
  • 50g red wine vinegar
  • 15g soy sauce
  • 40g honey
  • 80g olive oil
  • 1 fresh garlic clove peeled
  • 1 tsp cumin seeds
  • 1 chilli or to taste

Place all ingredients into the bowl and blitz Speed 8 for 10 seconds.  Pour over the salad.

Teriyaki Chicken Noodle Salad

This was a big bowl of yumminess tonight.  A very simple dish to put together and if you plan ahead you could have the chicken pre marinated and in the freezer for a quick and easy dinner option.  You could also increase or decrease the quantities of the noodles, chicken and salad mix depending on how many people you are trying to feed.  The quantity below fed 4 of us tonight easily but next time I will beef it up so there are leftovers.  Enjoy.  Eb x

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  • 60g soy sauce
  • 30g brown sugar
  • 40g white wine or gin
  • 50g mirin
  • 1 large garlic clove
  • 20g fresh ginger peeled
  • 10g honey
  • 4-8 sliced chicken thighs
  • 200g carrots roughly chopped
  • 1 large spring onion roughly chopped
  • 200g cabbage roughly chopped
  • 1 tsp pickled ginger
  • 50g japanese mayonnaise
  • Tsp wasabi (optional)
  • 200g Lebanese cucumber diced
  • 180g soba noodles (more can be used)
  • Boiled water
  • Tsp sesame oil
  • Sesame seeds to garnish.

Add soy sauce, sugar, white wine/gin, mirin, honey, garlic and ginger to the bowl and blitz on Speed 8 for 20 seconds.  Pour over chicken and set aside in the fridge to marinade for 2-8 hours (or you can freeze for a quick meal later).  Clean the bowl.

Add carrots, onion, cabbage, pickled ginger and mayonnaise (plus wasabi if using) and chop on Speed 4.5 for 4-5 seconds

Add cucumber and mix on Reverse Speed 2 for 5 seconds.  Set Aside in salad bowl.

Place your noodles in a Thermoserver and cover with boiled water.  Place lid on and set aside until cooked (approx. 10-15 mins).  Drain through cold water then toss sesame oil through the noodles.  Add to salad.

Add a drizzle of oil to a frypan and cook your chicken until sticky.

Toss through your salad.  Garnish with toasted sesame seeds.

Kale Coleslaw

I've been hearing alot of people talking about the Coles Kale Coleslaw of late.  How good could it really be?  So I bought it and tried it and yep it was delicious.  But those that know me know I don't do pre-packaged stuff so I whipped up my own version.  This was served up last night with fish and chips (homemade of course) and to my delight my kids woofed it down, even after I said it was kale!  Why wouldn't they though, look how pretty it is!

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  • 150g raw carrot roughly chopped
  • 150g red cabbage roughly chopped
  • 60g kale roughly chopped
  • 100g beetroot peeled and quartered
  • 10g each of pumpkin seeds, sunflower seeds, sesame seeds
  • 10g coriander leaves and stems
  • 50g mayonnaise
  • Juice of ½ lemon
  • Salt and pepper to taste

Add all ingredients and chop on Speed 4.5 for 5 seconds.  Check consistency and repeat for 1 second at a time until it’s chopped to your preference.

Brown Rice Salad

  • 400g of brown rice cooked as per your Everyday Cookbook (EDC)

Place rice in your Thermoserver and clean the bowl.

  •  1 red capsicum diced
  • 1 green capsicum diced
  • 3 spring onions sliced
  • Handful of cherry tomatoes halved

Add to your Thermoserver with rice.

  • 50g olive oil
  • 80g kecap manis
  • 30g soy sauce
  • 2 garlic cloves
  • 10g fresh ginger
  • 1 red chilli
  • Handful of fresh herbs (parsley, mint, basil and oregano)

Add all ingredients to the bowl and blitz for 10 seconds on Speed 9.  Note: If you don’t want the raw garlic taste you can cook it for 5 minutes at 100deg Speed 1.  Pour into Thermoserver with rice.

Add a handful of roasted cashews and toss through.  Serve hot or cold and garnish with coriander leaves.

Enjoy.  Amber x

Chicken, Avocado and Jalapeno Pasta Salad

I am trying to eat better post Christmas so I probably should stick to lettuce but this just over took me tonight.  I would consider it a healthy pasta salad in moderation (due to pasta only) but it was really delicious.  If you are not a fan of jalapeños you can reduce the quantity or leave out but I absolutely love them (thanks to Bek!).  You could also leave the chicken out if you wanted it to be vegetarian, just substitute with more fresh vegetables of your choice.  Enjoy. Eb x

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  • 300g cooked pasta of choice
  • 150g shredded chicken (optional)
  • Handful of cherry tomatoes sliced (or sun dried tomatoes)
  • 2 (jarred) roasted capsicums sliced
  • 2 spring onions sliced
  • 30g toasted pinenuts. (optional)

 Place all of the above in a bowl.  Set Aside.

  • 250g plain yoghurt
  • 70g sour cream
  • 30g coriander leaves and stems
  • 100g avocado flesh (approx. 1 medium avocado)
  • 30g jarred jalapenos (or to taste)
  • Salt and pepper to taste
  • 4 mint leaves

Add all of the above to the bowl and blitz for 20 seconds at Speed 8.  Pour through the salad and combine well.

BBQ Lime Chicken with Cous Cous Salad

FAR OUT this dinner was flavour packed and incredibly delicious.  Everyone at the table was thoroughly enjoying this little number tonight so a big THANKS to Lisa Manuel for yet another contribution to our site.  Lisa sent me the chicken marinade recipe with the yoghurt dressing which was a real show stopper.  I left the chilli out of the yoghurt because I was confident the chicken marinade would have enough kick.  The two together made for a delightful dinner.  The cous cous salad was born when I looked the fridge and decided to make something out of what little vegetables I had remaining.  Made for a colourful dinner and the flavours went together brilliantly.  After making a batch of vegetable stock paste, I used the remnants in the bowl to then flavour the cous cous - never waste a thing!  Seriously you will need to try these recipes and hopefully your family will love them as much as Lisa's and mine did.  Enjoy.  Eb x

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BBQ Lime Chicken

  •  Zest of one lime
  • Juice of 2 juicy limes
  • 1 long green or red chilli
  • 2 cloves  garlic
  • 20g piece of ginger
  • 40g soy sauce
  • 20-40g olive oil
  • 30g fresh coriander leaves and stalks
  • 6-8 skinless chicken thighs, trimmed
  • Fresh mint sprigs to serve 

Add all ingredients (except chicken) to the bowl and blitz on Speed 7 for 10-15 seconds.

Marinate chicken for 2-6 hours. 

To cook you can dice and put on skewers or leave as whole chicken thighs.  Bake in 200deg oven for 20 minutes or bbq.

 

Yoghurt Dressing

  • 1 long green chilli, seeded (optional)
  • handful fresh coriander leaves and stalks
  • 100g  thick/greek style yoghurt
  • ¼ cup thick mint sauce or handful of fresh mint

Add chilli and herbs to the bowl and chop on Speed 7 for 5 seconds.  Add yoghurt and mint sauce (if using) and mix on Speed 4 for 5 seconds.

Cous Cous Salad

  • Butternut pumpkin diced
  • Beetroot, peeled and diced
  • Red capsicum diced
  • Broccoli florets
  • 1 cup of cous cous
  • 500g of boiling water/stock
  • Olive oil
  • salt

Preheat oven to 180deg and line a baking tray.  Place beetroot, pumpkin and capsicum on tray and drizzle with olive oil and salt.  Bake until cooked.

I had just made a batch of vegetable stock paste so instead of cleaning the bowl I added 500g water and hit Turbo for a few seconds to clean the bowl then cooked the water for 8 minutes at Varoma (115deg) Speed 2.  Add cous cous to your Thermoserver and once cooked pour the water/stock over it with about a tablespoon of oil.  Put the lid on and leave until absorbed.

The broccoli I blanched for 2 minutes in boiling water then ran under cold water to stop them from cooking further.

Toss everything together.

Caesar Salad Dressing

First whiff of summer and the salad cravings start!!  This is my absolute favourite caesar salad dresssing and personally I think its better than most restaurant ones.  I'm not a huge fan of anchovies so when they are put whole in the salad I find it icky.  I love that this dressing has the anchovies in it so it adds the flavour without feeling like you are eating icky fish bits!!  Enjoy. Eb x

  • 100g olive oil
  • 4 achovies
  • 1 small garlic clove (add more if you LOVE your garlic)
  • 1 large egg
  • cracked pepper
  • 20g fresh lemon juice
  • 30g red wine vinegar
  • 2 tsp wholegrain mustard

Add oil, egg, anchovies, garlic and pepper to the bowl and blitz on Speed 7 for 10 seconds. Add the mustard into the bowl and measure the lemon and vinegar into the MC.  With blades on Speed 4 slowly add to the bowl (about 30 seconds).

Pumpkin and Cashew Cous Cous

I came across this recipe in an Australian Good Taste magazine and it was so good it had to be shared.  Whilst there is little need for your thermomix in this one unless you choose it is still an easy, delicious meal.  I served this with a Lemon Coriander Chicken and a simple yoghurt dressing and it was quickly scoffed at my table.  My youngest did pick out the cashews but no eyebrows were raised over the dates!  Enjoy.  Eb x

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  • 500g butternut pumpkin, peeled and diced
  • Olive oil
  • Cumin seeds
  • Salt and pepper
  • 1 cup cous cous
  • 1 cup boiling water
  • 1tbsp chicken stock paste (or vegetable paste)
  • 150g roasted cashews
  • 150g medjool dates pit removed, diced
  • Half bunch coriander
  • big handful of spinach leaves
  • Juice from 1 lemon

Place pumpkin on a lined baking tray and drizzle olive oil over pumpkin along with cumin seeds and salt/pepper.  Bake for approx. 20-30 minutes.

Place cous cous in your Thermoserver along with chicken stock paste and boiling water.  Place lid on and allow to steam.

Roughly chop the leaves from the coriander – keep the roots for the dressing.

When pumpkin is cooked, mix together with all the other ingredients.

For a simple dressing:

Finely chop the coriander roots from above and mix into approx. 200g low fat greek yoghurt with salt and pepper and a small squeeze of lemon.

If you wanted to make this meal in your TMX you could put the pumpkin on the lower tray of your varoma and line the top tray with wet baking paper and place cous cous on top.  Steam on Varoma for approx. 17-20 minutes.

Chermoula Chicken and Quinoa Carrot Salad

This is a conversion for a recipe that was shown on My Kitchen Rules by Cathy and Anna.  I have put it in our blog so that I don't lose what I did to make it.  Definitely well worth the effort (what little effort it took) this was a fabulous dinner enjoyed by everyone.  Eb x

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Chermoula Chicken

  • 2 tbs cumin seeds
  • 2 tbs coriander seeds
  • 4 tsp sweet paprika
  • 4 tsp sea salt
  • 2 tsp black pepper
  • 1/4 tsp cayenne pepper add more if you can handle it
  • 2 large pinches of saffron threads

Add cumin seeds and coriander seeds to the bowl and dry roast for 5 minutes at Varoma speed 1.  Add all remaining ingredients and blitz on Speed 10 for approximately 30 seconds (until all spices are ground).  Add 30-50g olive oil and mix on Speed 3 for 20 seconds or until all mixed through.

I used a whole chicken so I rubbed this mix all over the outside and under the skin on the breast. Leave the chicken to marinade for as long as you can.  I put mine in a large snap lock bag and left in the fridge for approx. 5 hours. 

Clean the bowl and make the Coriander Dressing.

When ready to cook the chicken, I placed the it on baking paper in the Varoma and with 1lt of water in the bowl I cook it for 60 minutes on Speed 3.  Note:  You can cook the quinoa in the basket for the first 20 minutes of this.  Only use 800g of water but then top up with boiling water when quinoa is finished.  Set the timer for 20 minutes then reset for a further 40 minutes to avoid over cooking the quinoa.  Place quinoa in thermoserver.

I then cooked the chicken in the oven at 180deg for approx. 15 minutes until the skin had turned golden.

Coriander Dressing

  • 2 eschallots, chopped
  • juice of 1 lemon
  • 1 tsp ground cumin
  • 250g Greek style yoghurt, strained
  • ½ tsp chilli flakes
  • 1 cup chopped mint
  • 1 cup chopped coriander
  • Good pinch salt and pepper

Add cumin to the bowl and dry roast for 5 minutes at Varoma Speed 1.  Add eschallots and chop on Speed 7 for 5 seconds.  Scrape down sides and repeat until well blended.

Add lemon, herbs and chilli and chop on Speed 7 for 5 seconds.  Scrape down the sides.

Add seasoning and yoghurt and mix on Speed 4 for 10 seconds.  Set Aside.

Quinoa, Carrot and Cumin Salad

  • 12 baby carrots, trimmed
  • 400g can chickpeas, drained
  • 60ml olive oil
  • 2 tbs lemon juice
  • 1 cup quinoa
  • 30g pine nuts, toasted
  • Salt and pepper to taste

Rinse your quinoa and add to Thermomix basket.  Add 800g water to the bowl and cook for 20 minutes at Varoma Speed 4.  Note: This can be done with the chicken as per above.

Toss the carrots and chickpeas in olive oil and salt/pepper.  Bake in the oven at 180deg for approximately 20-30 minutes.  Until tender but not overcooked.

Add all ingredients together and toss.  Mix in the dressing just prior to serving.

Chick Pea Salad

This salad has jazzed up the humble chickpea!  I wasn’t ever a fan of chickpeas but this dish had me going back for more.  Serve with pan fried or varoma steamed salmon and fresh steamed asparagus.  – Bek x

  • Half a bunch parsley
  • ¼ bunch coriander
  • ½ red chilli deseeded
  • ½ red onion
  • 1 can chick peas
  • 60g feta crumbled or diced
  • 10 cherry tomatoes sliced
  • ¼ cup extra virgin olive oil
  • Juice of half a lemon
  • Salt

Add parsley, coriander, onion, chilli to tmx bowl and chop speed 6 for 5 seconds

Scrap into a  salad dish, add chickpeas, feta, tomatoes, lemon juice, olive oil and salt and stir through.

Summer Pasta Salad

Take this to your next BBQ!  Pasta salad is always a hit and choc full of vegies you can’t go wrong.  Great to take and pack for a picnic or camping trip. Bek x

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summer pasta.jpg
  • 250g pasta shells
  • ½ tsp salt
  • 10g olive oil
  • 1200g water
  • ½ cup TMX mayonnaise
  • 1 small tin corn
  • 1 celery stick sliced
  • 2 pickled cucumbers (cornichons) diced small
  • ½ small red onion
  • ½ small bunch parsley
  • ¼ small red capsicum diced
  • ½ small carrot grated

Place water, salt and olive oil into TMX.  Cook 14 minutes at 100 degrees speed 2.

Add pasta shells to basket and insert and cook for 10 minutes at 100 degrees speed 3 (you may need to stir half way through cooking to loosen up).

When cooked remove basket and drain in cold water to stop cooking process.  When cool, place pasta in a bowl.

Add red onion and parsley to clean TMX bowl and chop 3 seconds speed 6

Add to pasta with other chopped vegies and TMX mayonnaise and stir through.

Wild Rice and Vegetable Salad

This is a beautiful, simple salad that is sure to wow your guests.  I think of it as a Christmas salad just because of the beautiful colours that will surely brighten up a table but this is a great winter salad too.  Obviously you can add or remove ingredients to your liking but I do love a salad with lots of different things in it so that every bite is savoured.  Next time I might even add some toasted pine nuts which always lift a salad.  Merry Christmas to all our lovely followers, remember to come back and let us know what you thought of the recipe, we love to hear from you.  Eb x

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  • 200g wild rice (rinsed)
  • 1000g water
  • 200g sweet potato (diced small)
  • 200g butternut pumpkin (diced small)
  • 1 red capsicum (chopped)
  • 1 beetroot (diced)
  • ½ punnet cherry tomatoes
  • 1 small red onion (diced)
  • Balsamic vinegar
  • Olive oil
  • Salt and pepper
  • Basil
  • Spinach/Rocket
  • Feta

Add water to bowl, put rice in basket and insert in bowl.  In Varoma, place potato and pumpkin on bottom tray with beetroot and capsicum on top tray.  Cook for 25 minutes at Varoma Speed 4.

Once cooked place vegetables on an oven tray lined with baking paper.  Add tomatoes and onions to the mix.  Drizzle oil and vinegar over vegetables along with salt and pepper.  Place in oven at 180deg for 20-30 minutes or until browned.

Place rice in Thermoserver and drizzle over some olive oil.

When vegetables are cooked add them to rice and toss through along with basil and spinach.  Crumble feta over the top and for extra flavour squeeze over some lime juice.

Chicken, Quinoa and Sweet Potato Salad

I love a good hearty salad that doesn't feel like a salad.  You can pretty much do what you like with this one by adding your preferred salad ingredients.  You can change it around by adding sun dried tomatoes instead of cherry tomatoes or add olives and suddenly its a whole new salad, either way its delicious.  I did serve this one with a herb, chilli and garlic mayo but for lunch the next day I had it with a squeeze of lime juice only and it was just as good.  Eb x

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  • 200g quinoa (red or white – rinsed well)
  • 2 chicken breasts (diced)
  • 4 eggs
  • 1 medium sweet potato (diced small)
  • 2 tbsp maple syrup
  • 1 tbsp soy sauce
  • Cherry tomatoes
  • Asparagus
  • Red onion (thinly sliced)
  • Snow peas (chopped)
  • Mixed lettuce/spinach leaves
  • Fresh basil leaves
  • Fresh beetroot (either diced/shredded/grated)
  • Pomegranate (quartered)
  • Fetta cheese
  • Avocado (sliced into chunks)

In a bowl toss sweet potato in maple syrup and soy sauce.

Place pomegranate in bowl and mix for 3-5 seconds on REVERSE Speed 3.  Be careful not to over do it otherwise you will have mush!  Set aside

Add 800g water in bowl with a pinch of salt and place rinsed quinoa into basket along with eggs.  Put Varoma on top and lay chicken on wet baking paper on bottom tray. In top tray add sweet potato and pour any remaining liquid over the top.  Cook for 12 minutes at Varoma Speed 4. 

Remove eggs and place in cold water.  Place asparagus on top on potato and continue to cook chicken, quinoa and potato for a further 10 minutes on Varoma Speed 4.

While cooking place all other ingredients into a large salad bowl.  Use as little or as much of the salad ingredients as you like.

When ready toss quinoa, chicken and potato through the salad.  Place halved eggs on top along with asparagus, crumbled fetta and pomegranate seeds and juice.

Serve with or without a dressing.  To keep healthier you can squeeze lime juice over the top.

Beef Cous Cous Salad

This is one of my favourite summer salads but works well in winter too.  Although it doesn't look like, much when the flavours are all combined it's delicious and will have you going back again and again.  I have made this a few times when guests come over and they have all enjoyed it.  I love that it is so simple and fresh. Eb x

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  • 200g low fat greek yoghurt
  • 30g lemon juice
  • 30g oil
  • Salt and pepper
  • Handful of fresh parsley and mint
  • Handful of rocket and or spinach
  • Lebanese cucumber, diced
  • 4 eggs
  • Tin of chick peas (drained)
  • 50g roasted pinenuts
  • 200g cous cous (rinsed)
  • 800g water
  • 2 scotch fillet steaks

Add yoghurt, oil, lemon and salt/pepper to bowl and mix on Speed 4 for 10-20 seconds until well combined.  Check seasoning and adjust if required.  Set aside. Clean bowl.

Place herbs in bowl and chop on Speed 7 for 3 seconds.

In a large salad bowl or platter combine rocket/spinach, herbs, cucumber.

Place water in bowl and eggs in basket.  Place Varoma on top and on the bottom tray lay some wet greaseproof paper with the rinsed cous cous on top.  Place the drained chick peas on the top tray.  Cook for 15 minutes at Varoma Speed 4.  NOTE: I like my eggs to be runny for this dish so I removed my eggs after 11 minutes.

While this is cooking oil and season your steak and cook to your liking in a frypan.  Remember to leave it to rest.

Toss cous cous and chickpeas through the greens. Lay halved eggs around and top with sliced steak and pine nuts.  Drizzle over some dressing keeping some aside for the table.