ThermOMG Recipes

Inspiring recipes for the Thermomix 

Chorizo Bolognaise

I have never been much of a fan of mince in the Thermomix.  I do of course ALWAYS make my own mince, just don't cook it in the machine.  Well I need to put an end to that!!  Tonight I was doing just a small batch of bolognaise so really wanted to do it in the Thermomix as opposed to getting out the big frypan.  Also decided to change up our usual recipe to add some chorizo.  The end result ...... DELICIOUSNESS.  I was so happy with the way my mince cooked too but I think that is largely due to having control over how I mince my meat in the first place.  It's not over minced and grainy like the store bought.  Everyone loved it with my youngest going in for seconds so happy days.  Enjoy.  Eb.  PS I opted to serve mine with zoodles which is super delicious but normal pasta is equally yum.

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  • 1 large garlic clove
  • 120 g chorizo sausage, skin removed, roughly chopped
  • 1 brown onion, peeled and halved
  • 2 celery sticks, roughly chopped
  • 1 medium carrot, roughly chopped
  • 30g olive oil
  • 400g tin tomatoes
  • 100g tomato paste
  • 500g beef mince
  • 50g stock paste (beef or vegetable)
  • 2 tbsp dried oregano
  • 30g Worcestershire sauce
  • 2 dried bay leaves
  • Salt and pepper to taste

Place garlic and chorizo in the bowl and blitz on Speed 8 for 5 seconds.  Scrape down the sides.

Add oil and sauté for 5 minutes at 120° Reverse speed 1.

Add remaining ingredients and cook for 30 minutes at 100° Reverse Speed Soft.

Note:  If you need to break your mince up after cooking just pop onto reverse Speed 2/3 for a few seconds.


Chicken Tikka Masala Two!

Although we already have a Chicken Tikka Masala recipe on the page, I found another one that was equally as good with slightly different flavours.  Chicken curries are our absolute favourite meals here and you can never have too many to choose from.  This was an absolute winner and will definitely be a regular.  Enjoy.  Eb x

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  • 1 tbsp paprika
  • ½ tsp chilli powder (or to taste)
  • 2 tbsp garam masala
  • 20g lemon juice
  • 4 garlic cloves
  • 40g fresh ginger peeled
  • 30g coriander leaves/stems/roots
  • 120g plain yoghurt
  • 8 chicken thighs, trimmed

Add all ingredients except chicken into the bowl and blitz on Speed 8 for 30 seconds.  Scrape down sides and repeat if necessary.  Pour over the chicken and set aside for 6-8 hours.

On a hot griddle pan, fry the chicken thighs until cooked.  Can be served at this stage or in the sauce below.

  • 50g almonds or 1 tbsp almond butter
  • 4 black cardamom pods
  • ½ cinnamon stick
  • 1 onion, halved
  • 2 garlic cloves
  • 1 tbsp garam masala
  • ½ tsp chilli powder
  • 20g brown sugar
  • 400g tin tomatoes
  • 200g cream
  • 1 heaped tsp salt

In a fry pan heat the cardamom pods and cinnamon stick up to release the flavour.

Add the almonds to the bowl and mill on Speed 8 for 30 seconds.  Set Aside.

Add the cardamom and cinnamon to the bowl and mill on Speed 8 for 1 minute.

Add the onion and garlic and chop on Speed 5 for 5 seconds.  Add 20g oil and sauté for 5 minutes at 120° Reverse Speed 1.

Add tomatoes, sugar, salt, garam masala and chilli and cook for 15 minutes at 100° Reverse Speed 1, no MC and basket on top.

Add cream and almonds and cook for 5 minutes at 100° Reverse Speed 1.

Add chicken pieces and cook for 5 minutes at 100° Reverse Soft Speed.

Garnish with coriander and serve with rice and yoghurt.

Chicken and Corn Pie

I love a good chicken pie but I have been struggling to find one that satisfies.  This is my latest creation and I thoroughly enjoyed it as did my family.  First time in a long time my 14 year old has cleaned the plate!!  I also love that by steaming the chicken first you get moist pie but you can also do extra chicken to freeze for later in pizza, sandwiches, quick soups or Mexican.  I hope you enjoy this one too.  Eb x

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  • 500g chicken breast – diced
  • Couple pinches of salt
  • Fresh/dried thyme leaves
  • 500g water
  • 1 large garlic clove
  • Handful fresh parsley
  • 1 leek (approx. 200g)
  • 2 celery stalks (approx. 100g)
  • 20g olive oil
  • 1 heaped tsp wholegrain mustard
  • Fresh thyme leaves to taste
  • 400g canned corn kernels drained
  • 250g cream
  • 30g plain flour
  • 40g chicken stock paste or vegetable stock
  • 2 x qty of Basic Shortcrust pastry (or 1 x qty and 1 sheet puff pastry or 1 x qty of sour cream pastry)

Place water into your TMX bowl and put the Varoma on top.  Lightly oil the Varoma base and tray (to help with cleaning) and evenly spread your chicken over the two trays.  Note:  I actually did 1 kg so I had extra for sandwiches/pizzas etc.

Sprinkle salt and some thyme leaves over the chicken then cook for 20 minutes at Varoma Temp Speed 3.

Check the chicken is cooked.  Drain the water then add the chicken to your bowl.  Shred using Reverse Speed 4 for 10-20 seconds or until you reach your preferred consistency.  Set aside.

Add garlic to the bowl and chop on Speed 7 for 3 seconds.  Scrape down the sides.  Add leek, parsley and celery and chop on Speed 5 for 5 seconds.  Scrape down the sides. Add oil and sauté for 10 minutes at 100° Reverse Speed 1.

Add mustard, extra thyme, corn, cream, flour and stock and cook for 10 minutes at 90° Reverse Speed 1.

Add shredded chicken and use your spatula to stir through.  Set aside to cool completely.  If you put hot pie mix on top of the pastry you will have a soggy bottom.

Place your prepared shortcrust pastry into your pie tin, place cooled pie mix in then top with your preferred pastry.  Seal the edges then bake in oven at 180° for approx. 30-40 minute or until golden brown.

Note:  I used the Sour Cream Pastry from the Everyday Cooking Book.

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Adults Room - with 10 massage chairs

Adults Room - with 10 massage chairs

If you have been following the Facebook page you might have seen that I have started my new role at Salts of the Earth in Wangara.  I had never heard of this business (despite it being open in Victoria Park for 5 years and many locations in the Eastern States) until friends told me about their new business opportunity 12 months ago.  I was immediately excited for this therapy with a long family history of respiratory and skin issues.  I watched my Grandma suffer for 10 years with continual bouts of viral pneumonia, in and out of hospital, the constant thrashing on her back to move the mucus leaving her bruised but fortunately alive until her body could take no more 11 years ago.  

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The Childrens Room

The Childrens Room

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Fresh Salmon Cakes

I really do love a fish cake/pattie and I particularly love a tuna/salmon pattie (using tin fish) but my husband does not like the tin stuff!  We are big salmon fans so wanted to make something that still honoured the salmon, tasted awesome and was also moist to eat.  This recipe was absolutely superb!  I was worried when I put it on the plate and I didn't have anything to dip it into, momentary panic of thinking it needed a dipping sauce .... it doesn't!  An absolute joy to eat and with no left overs I'm thinking the family loved it too.  Hope you enjoy.  Eb x

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  • 2 garlic cloves
  • 80g celery, roughly chopped
  • 80g onion
  • 20g olive oil
  • Handful of fresh parsley (approx10-20g)
  • 100g fresh bread crumbs (half for mix half for coating)
  • 1 heaped tsp Dijon mustard
  • 30g mayonnaise
  • Pinch cayenne pepper(or to taste)
  • 500g fresh salmon filets (skinless) cut in thirds
  • Extra oil for frying

Place garlic, onion and celery into the bowl and chop on Speed 5 for 3 seconds.  Scrape down the sides.  Add oil and cook for 5 minutes at 120°/Varoma Reverse Speed 1.  Set aside to cool.

Add Parsley to the bowl and chop on Speed 7 for 3 seconds.  Add cooled onion mix, mustard, 50g only of breadcrumbs, mayonnaise and cayenne pepper and mix on Speed 5 for 5 seconds.  Set aside.

Place salmon into the bowl and chop on Speed 4 for 2 seconds.  Add onion mix and combine on Reverse Speed 1 for 20 seconds.

Form patties and roll in remaining breadcrumbs then place into the fridge until ready to cook.

To cook, shallow fry in olive oil on a medium heat being careful to not over cook. 


Pumpkin Hot Cross Buns/Bread

This became my go to Hot Cross Bun recipe over Easter this year.  It was a customer exclusive recipe too hence why I didn't share it before Easter but you can always save this one for next year or turn into pumpkin bread any day of the year to toast for breakfast.  Hope you enjoy it too.  Eb x

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  • 200g raw pumpkin, roughly chopped (unpeeled)
  • 50g maple syrup
  • 200g milk
  • 1 tbsp dried yeast
  • 550g bread mix (or 550g bakers flour + 1 tsp salt)
  • 1 egg
  • 1-2 tsp ground cinnamon
  • 1-2 tsp ground coriander
  • 2 handfuls of dried cranberries

Place pumpkin into the bowl and grate on Speed 6 for 5 seconds.  Scrape down the sides.  Cook for 5 minutes at 100deg Speed 2.

Add maple syrup, milk and yeast and mix 20 seconds on Speed 2.

Add flour, salt, egg and spice mix and mix on Speed 5 for 5 seconds.

Set machine to Dough Function for 5 minutes.  While kneading, add cranberries through MC hole.

Place onto a floured ThermoMat.  Set aside to rest until doubled, approximately 30-45 minutes.

Form into buns and place on a lined baking tray.

Mix 80g plain flour, 100g water, 1 tsp oil, 1 tsp cinnamon and 1 tbsp caster sugar either in a bowl or your Thermomix bowl.  Pour into a snap lock bag, snip one corner and pipe onto the buns.

Place buns into a cold oven, turn the temperature to 220deg and bake for approximately 20-25 minutes.

Mix 2 tbsp hot water and 2 tbsp sugar together and brush over the hot buns to create a sugar glaze.

Cranberry and Coconut Muesli Bars

So recently I was lucky enough to travel to Sydney for ThermoFest '16 (good lord that was the most fun I think I have ever had!!) and I decided to take some "snackage" with me incase I needed food on the run (I seriously needn't have bothered, they fed us exceptionally well!).  But anyway I grabbed some packaged muesli bars which is something I NEVER do anymore, just looking at the ingredients list sends shivers up my spine. However I really liked these particular ones and my daughter loved them also.  Time to create my own version! So here is my new go to snack on the run. It will take no time for you to make and will keep you going throughout the day.  Also makes a great breakfast bar for the kids that don't do breakfast!  Hope you guys enjoy these as much as I am.  Eb x

Note: Just as a quick cost comparison, my bars will cost you $1.08 per 100g, the store bought version will cost you $2.62 per 100g.  SAVING YOU $1.54 per 100g.

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  • 150g raw almonds
  • 50g pepitas
  • 20g sunflower seeds
  • 20g coconut oil
  • 200g rolled oats
  • 80g dried cranberries
  • 50g shredded coconut
  • 150g rice malt syrup
  • 60g dark choc bits
  • Extra 50g dark chocolate melted for top - optional

Preheat oven to 160° and place some baking paper on a tray.

Line a square 20cm baking pan with paper.

Place almonds in the bowl and chop on Speed 6 for 3 seconds.  Add pepitas, sunflower seeds and coconut oil, mix on Reverse Speed 3 for 5 seconds.  Lay on the baking paper and place into the oven for approx. 20 minutes.  Note:  roasting the almonds and seeds is optional but does give the slice a nicer texture.

Allow the almond mix to cool.

Place back into the bowl along with rolled oats, cranberries, coconut and rice malt syrup.  Mix on Reverse Speed 3 until well combined.  Add choc bits and mix again on Reverse Speed 3 for approx. 5-10 seconds.

Press firmly into your pan then pop into the fridge to cool.  Cut into squares and top with a drizzle of melted chocolate if you choose.

Potato Stacks

I am loving the food videos that keep popping up in my newsfeed but naturally I watch them and start converting them into Thermomix recipes!  To be honest I haven't made any of them but this looked too good not to make.  The video I saw did seem to over complicate it though so I made it a bit easier.  Went down a treat and made a nice change to fish and chip night!!  Hope you enjoy it too.  Eb x

Potato Stacks.jpg
  • 5 medium potatoes (or whatever quantity you require) this fed 6.
  • 100g butter
  • 50g olive oil
  • 2 large garlic cloves
  • 5-10 sprigs of fresh thyme leaves
  • 50g grated parmesan cheese
  • tsp salt
  • tsp cracked pepper

Preheat the oven to 180deg.  Line a large roasting pan with baking paper.

Thinly slice the potatoes and place in a big bowl.  Add garlic to the TMX bowl and chop on Speed 8 for 3 seconds.  Add butter and oil and melt for 5 minutes at 70deg Speed 2.

Add thyme, cheese, salt and pepper to the potatoes and then pour the butter mix over the potato slices.  Toss the potatoes thoroughly so they are all coated .

Make stacks in the pan then cover with alfoil.  Place in the oven and bake for 1-1.5 hours or until soften.  Remove the alfoil then top each stack with residual butter mix and continue to bake uncovered for 30 minutes or until crunchy.

Thai Cashew Prawn Curry

  • 100g cashews (or peanuts)
  • 2 garlic cloves, peeled
  • 1-2 red chillies (note I did one but wish I’d done 2)
  • 2 coriander roots
  • 20g fresh ginger peeled
  • 1 brown/red onion, halved
  • 1 large red capsicum roughly chopped
  • 40g olive oil
  • 270g coconut cream
  • 50g fish sauce
  • Juice of 1 lime (approx. 25g)
  • 25g palm sugar (or brown sugar)
  • 1 tbsp vegetable stock paste
  • 200g prawns, peeled (note you could add more)
  • 2 carrots, julienne
  • Handful of snow peas
  • Fresh coriander leaves to garnish

Add cashews to the bowl and mill on Speed 9 for 10 seconds.  Set Aside.

Add garlic, chillies, coriander roots and ginger to the bowl and chop on Speed 8 for 3 seconds.  Scrape down the sides.

Add onion and capsicum and chop on Speed 5 for 2 seconds.

Add oil and sauté for 5 minutes at 120°/Varoma Temp Speed 1.

Add coconut cream, fish sauce, stock paste, lime, palm sugar and cashews and cook for 15 minutes at 100deg Speed 1.

Add prawns, carrot and snow peas and cook for a further 5 minutes at 100° Reverse Speed Soft.

Serve with rice and garnish with coriander.

Triple Choc Easter Muffins

If you are looking for chocoholic overload then these should fit the bill.  I have been making these at easter for around 10 years and they are just divine!  Serve them warm with icecream or as a morning tea treat.  Enjoy. Eb x

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  • 230g self raising flour
  • 40g cocoa
  • 160g brown sugar
  • 250g dark chocolate in pieces
  • 125g butter chopped
  • 300g sour cream
  • 2 eggs
  • 1 tsp vanilla bean paste
  • 12-24 solid easter eggs (caramel, peppermint, Turkish delight – whatever!)

Preheat oven to 160deg and place patty pans in muffin tray.

Add flour, sugar and cocoa to the bowl and mix on Speed 5 for 5 seconds. SET ASIDE

Add chocolate and butter to the bowl and melt for 2-3 minutes at 50deg Speed 2.

Add flour mix on top then add remaining ingredients. Set to Closed Lid, Interval / Dough setting and mix until it is just combined (approx. 20 seconds). Use your spatula to help combine.

Spoon into patty pans, place an easter egg on top of batter then place another spoonful on top to cover. Bake for approximately 20 minutes. Makes 24 medium muffins or 16 large.

Dust with icing sugar or cocoa/icing sugar. If you want to go completely nuts you could also make some ganache to go on top!

Creamy Chicken and Sun Dried Tomato Pasta

This recipe has been adapted from Mother Hubbards Cupboard awesome Chicken Calabrese Recipe.  I actually saw Kerry from Thermo OCD share the recipe but mention it was a huge portion so took this on board before I then made it.  If you needed to make a large pasta dinner to feed a crowd cheaply and easily then this would be your go to recipe, however if you are only wanting to feed your family of 4-6 then below is my modifications.  Enjoy. Eb x

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  • 1 large garlic clove
  • 1 brown onion peeled halved
  • 1 red chilli (or 1 tsp chilli powder)
  • 125g sun dried tomatoes and some oil
  • 4 bacon rashers sliced
  • 4 chicken thighs quartered
  • 400g tin tomatoes
  • 50g tomato paste
  • 50g vegetable or chicken stock paste
  • Salt and pepper to taste
  • 100g cream cheese
  • 100g sour cream
  • Fresh basil to garnish
  • 300-500g pasta

Place garlic and chilli in the bowl and chop Speed 8 for 3 seconds. Add onions and chop on Speed 5 for 3 seconds

Add sun dried tomatoes and oil (extra olive oil if required), chicken and bacon then cook for 10 minutes at 120deg on Reverse Speed 1

Add tin tomatoes, tomato paste, stock paste extra salt and pepper as required then cook for 10 minutes at 100deg on Reverse Speed 1.

Add cream cheese and sour cream and cook for a further 5 minutes at 100deg on Reverse Speed 1.

Stir through cooked pasta and garnish with basil.

Cauliflower Fritters

Next Indian cook up try giving these a whirl.  Very easy to put together and a great start to a meal.  I was shocked that both my non-cauliflower loving kids loved this.  Enjoy. Eb x

  • 1 large garlic clove
  • 10g fresh ginger
  • 1-2 red chillies
  • 2 spring onions
  • Handful of coriander stems and leaves
  • 500g cauliflower florets
  • 150g chick pea flour
  • 3 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 ½ tbsp ground cumin
  • 1 tsp salt
  • 1 tsp white pepper
  • 3 eggs
  • Oil for frying

Place garlic, ginger, chilli, onions and coriander leaves in the bowl and chop on Speed 8 for 3 seconds

Add cauliflower, spices and flour and chop on Speed 4 for 10 seconds (use your spatula to help).

Add eggs and mix on Reverse Speed 3 for 30-40 second or until well combined.

Heat oil in a pan on medium high and add spoonfuls of the mix.  Cook until golden.  Serve with seasoned yoghurt with mint.

Gluten Free Banana Bread

This recipe has been converted and tweaked from a Taste magazine recipe.  Super easy to make and loaded with great flavours.  I love using raw buckwheat and turning it into flour as I need to, it means I am always getting the best out of the food I eat.  Enjoy. Eb x

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  • 210g raw buckwheat
  • 15g shredded coconut
  • 30g raw almonds
  • 50g sugar (or coconut sugar)
  • 2 tsp TMX baking powder
  • ½ tsp bicarb soda
  • 30g shredded coconut
  • 1 small banana (75g)
  • 2 eggs
  • 70g coconut oil (melted) or grapeseed oil
  • 250g milk (or coconut milk)
  • 30g passionfruit (optional)
  • 1/3 cup maple syrup (optional)

Preheat oven to 160deg fan forced.  Spray a loaf pan 10cm x 25cm approx..

Add buckwheat, 15g coconut and almonds into the bowl and mill on Speed 9 for 1 minute.

Add sugar, baking powder, bicarb and 30g coconut and mix on Speed 3 for 10 seconds.

Add remaining ingredients (except maple syrup) and mix on Speed 4 for 10 seconds.

Pour into our loaf pan and bake for 40-45 minutes or until a skewer comes out clean.

When you take it out of the oven, poke holes in the top using your skewer then pour maple syrup over it.

Ham and Spicy Cheese Loaf

Perfect for afternoon tea, picnics, lunch or in school lunch boxes.  Enjoy.  Eb x

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  • 1 tbsp dried yeast
  • 210g warm water
  • 350g bread mix (or bakers flour and tsp salt)
  • 20g olive oil
  • 100g cheddar cheese in cubes
  • 1 tsp smoked paprika
  • ¼ tsp cayenne pepper
  • 100g diced ham

Place cheese, paprika and cayenne in the bowl and grate on Speed 8 for 5 seconds.  Set Aside.

Without cleaning the bowl, add in this order, yeast, water, bread mix and oil.  Mix on Speed 6 for 5 seconds then knead using your dough function for 5 minutes.

Oil your ThermoMat (or a bowl) and place the dough in.  Set aside until it has doubled (30 minutes).

Shape however you like, in a plait or individual buns and allow to prove a second time.  Preheat the oven to 200deg.  Then add the ham on top, followed by the cheese mix.  Cook for 20 minutes or until bread is done.

Note:  If you are short on time you can place the dough with ham and cheese on top into a cold oven, turn to 200deg and allow it to do its second rising in the oven.

Cacao Bubbles

WOW WOW WOW!!!  These are super good which really shocked me.  It has been adapted from a recipe in an old Taste Magazine and I can't believe how much I am loving them.  Definitely worth having a try for anyone trying to get off store bought cereals.  Hope you enjoy them as much as I am.  Eb x

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  • 140g raw almonds
  • 160g puffed rice
  • 65g shredded coconut
  • 160g raw buckwheat
  • 75g sunflower seeds
  • 30g chia seeds
  • 30g cacao powder
  • 100g maple Syrup
  • 100g coconut oil (melted)

Preheat oven to 160deg fan forced.  Line a baking tray with baking paper.

Add almonds into the bowl and chop on Speed 6 for 3 seconds.

Add remaining ingredients and mix on Reverse Speed 3 for 30 seconds or until well coated.  Use you spatula to assist.

Place on baking tray and bake for 20-30 minutes, stirring every 10 minutes.

Eat with milk.

Hamburger Buns

If you are wanting to make hamburger night a bit more special then give these buns a go.  It makes a huge amount which is awesome if you are feeding a crowd but you could easily halve the recipe as well.  I am thinking these would be fabulous as sliders!  Enjoy.  Eb x

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  • 1 tbsp dry yeast
  • 310g warm water
  • 60g honey
  • 800g bakers flour
  • 60g olive oil
  • 1 heaped tsp salt
  • 4 eggs
  • Sesame seeds optional

Place yeast, water and honey into the bowl and mix on Speed 3 for 20 seconds.

Add all remaining ingredients (except seeds) and mix on Speed 6 for 5 seconds.

Knead for 5 minutes on Dough Function.

Oil a LARGE bowl and place dough in.  Cover with glad wrap and set aside to double in size. Approx 30-60 mins depending on how warm the room is.

Punch down the dough then roll into 10 large hamburger buns.

Preheat oven to 200deg, leave buns aside to prove a second time.  Spray some water over the buns and sprinkle with seeds then place into the oven for approximately 20-30 minutes or until golden and hollow to tap.

Honey Muesli Slice

Back to school tomorrow!!! Trying to find some quick and easy snacks or breakfast on the go recipes?  I am always looking for a breakfast option my kids would be willing to eat so I gave these a go and they got the thumbs up!  The original recipe was given to me by a customer Vanessa W after she told me how much her daughter loves this slice.  I have tweaked the recipe to adapt to what I had in my cupboard and make the Thermomix do all the hard work but it is an awesome recipe so thanks for sharing Vanessa :) xx.  Enjoy. Eb x

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As a side note the honey I used was also a gift from Vanessa and it is amazing.  It's Dean's Bees Honey who is a local bee keeper.  I could only find his Facebook Page so if you need to find more information on where to buy you could probably contact him through there.

  • 50g linseeds (flaxseeds)
  • 60g shredded coconut
  • 100g rolled oats
  • 60g sesame
  • 60g pepitas
  • 60g sunflower seeds
  • 120g honey
  • 100g butter
  • 50g dried cranberries or sultanas or diced apricots

Line a slice pan (30cm x 20cm) with baking paper and preheat oven to 150deg.

Add linseeds to the bowl and mill for 10 seconds on Speed 10.

Add all other ingredients and mix for 7 minutes on 80deg Reverse Speed 2.

Press firmly into the slice pan and bake for approx. 20 minutes (until lightly golden) then place in fridge.  Cut into squares.

All in One Mexican Chicken and Rice

For something quick and easy and healthy, nothing fried!!  To make it even healthier you could substitute the rice with cauliflower rice or zucchini zoodles and steam all the vegetables for 5 minutes.  Enjoy.  Eb x

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  • 500g Chicken Tenderloins
  • 2-3 tbsp Mexican spice mix (ThermOMG Recipe)
  • 200-300g basmati rice, rinsed
  • 800g water
  • 40g TMX Vegetable Stock Paste
  • ½ punnet cherry tomatoes
  • 1 can corn, drained
  • 1 can red kidney beans, rinsed and drained
  • Fresh coriander

Add chicken and spice mix into a snap lock bag or bowl and coat well.  Set aside until ready to cook.

Add water and stock into your bowl, insert your basket with rinsed rice.  Place lid on then put your Varoma in place with chicken on the top tray.  Cook for 17 minutes at Varoma Temp on Speed 3.

Place vegetables in lower Varoma tray and cook for a further 3 minutes at Varoma temp Speed 3.

Remove rice and place in a large bowl, toss through vegetables and coriander.

Serve with chicken on top, sour cream, avocado and jalapenos.

Note: 300g rice was more than enough to feed 5-6 people.

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.

Fenugreek Chicken Curry

One thing I love about being a Thermomix Consultant is the constant access to information about food.  Every meeting we attend we learn something that we can apply to our cooking at home whether it be a massive AHA moment or a minor improvement.  At our branch meeting this week the lovely Josianne did a talk on curries which as you know is my favourite food.  She has now introduced me to fenugreek leaves!!  I have always used fenugreek seeds but never the leaves.  So that combined with the latest Taste magazine I have put together this curry.  We all agreed it was delicious!!

My husband has been enjoying a baked curry of late (as have I to be honest) but what I love is that the curry powders to paste to sauce are all created effortless in the Thermomix then poured over the chicken and baked in the oven leaving the Thermomix free to keep creating (if you wish!)  Baking it also gives you the option to feed an army by adding more chicken thighs or vegetables.  I hope you guys enjoy this one as much as we did.  Eb x

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  • 140g brown onion peeled and halved
  • 3 garlic cloves
  • 30g fresh ginger peeled
  • 1-2 red chillies (to taste)
  • 2 tbsp curry powder (Try Recipe Community JJCapers curry powder)
  • 1 tbsp cumin seeds
  • 1 coriander root
  • 1 tbsp fenugreek leaves
  • 50g Ghee (or oil)
  • 50g tamarind puree
  • 1 tsp brown sugar
  • 30g chicken/vegetable stock paste
  • 500g fresh tomatoes cut in quarters
  • 1 tsp salt (optional)
  • 6-8 chicken thighs (with bone in or out – your preference) see notes

Add onion, garlic, ginger, chillies, curry powder, cumin seeds, coriander root, fenugreek leaves and ghee to the bowl.  Chop on Speed 7 for 3 seconds.

Scrape down the sides and cook for 7 minutes at 120deg on Speed 1.

Add tamarind, sugar, stock, tomatoes and salt and cook for 10 minutes at 100deg Speed 2.

Meanwhile preheat oven to 180deg and place your chicken thighs in a casserole dish.

Blitz the sauce on Speed 5 then gradually taking the dial to Speed 9 for 30 seconds.

Pour over your chicken pieces and toss to coat.  Cover the dish with alfoil or casserole dish lid and bake for 30 minutes.  Remove lid and bake for a further 30 minutes.

Serve with tortillas, naan, rice, yoghurt and fresh coriander to garnish.

Notes:  If you would prefer to cook your chicken in the Thermomix, I would use up to a maximum of 8 chicken thighs quartered and cook for 30-40 minutes at 100deg Reverse Speed Soft.

If you want to bulk up the meal, add some chopped potatoes to the chicken when baking.  If baking you can also add more chicken thighs.