ThermOMG Recipes

Inspiring recipes for the Thermomix 

Lamb Rogan Josh # 2

Yep I am still pumping out the curries, seriously can't get enough of them.  However with the new Indian Cookbook and Chip about to be launched in a couple of weeks you can be sure I won't need to share any more curries (for a little while anyway).  I just loved how easy this was to slap together at the last minute.  Of course it would have been even better had I let the lamb absorb all the spices, next time!  Hope you enjoy this delicious meal.  PS  I have been making the Peshwari Naan from the New Flavours of India cookbook (perks of being a consultant) and OH MY GOODNESS I think I am addicted!.  :) Eb x

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  • 2 tsp coriander seeds
  • 4 cardamom pods (black)
  • 2 tsp cumin seeds
  • 2 tsp ground paprika (I used smoked)
  • 4 whole cloves
  • 1 cinnamon stick
  • 2 dry bay leaves
  • 1 tsp salt
  • 500g – 1 kg lamb (I used lamb steaks halved)
  • 1 onion (150g) peeled and halved
  • 40g fresh ginger, peeled
  • 2 Garlic cloved, peeled
  • 1-2 fresh red chillies or to taste
  • 40g olive oil
  • 180g Greek yoghurt
  • Fresh coriander chopped

Add all the spices to the bowl and sauté for 5 minutes at 120°/Varoma Speed 1.

Add salt and mill on Speed 10 for 1 minute.

Add lamb and mix Reverse Speed 2 for 10 seconds.  Set aside.  You can do this bit ahead of time and then leave to marinade for 6 hours or overnight.

Place oil garlic, chillies, onion and ginger in the bowl and chop on Speed 7 for 5 seconds.  Scrape down the sides.  Sauté for 5 minutes at 120° Reverse Speed 1.

Add lamb and yoghurt cook for 40 mins at 90° Reverse Speed 1.

Place into your Thermoserver to rest.  Garnish with fresh coriander.  Serve with rice.

Indian Roasted Lamb Shoulder

I've grabbed this recipe from a Taste magazine and of course made it easier using the Thermomix.  Awesome flavours and can be served with just a salad or part of a curry buffet.  Enjoy.  Eb x

Original Recipe from Taste.com

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  • 6 garlic cloves
  • 40g fresh ginger peeled
  • 1 tbsp garam masala
  • 2-3 coriander roots
  • 1-2 fresh red chillies or to taste
  • ½ tsp turmeric
  • 2 tsp salt
  • 2 large brown onions peeled and halved
  • 40g olive oil
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 400g tin whole tomatoes
  • 200g greek yoghurt
  • Fresh coriander leaves
  • Lamb shoulder

 

Add garlic, ginger, garam masala, coriander roots, chilles, turmeric and salt into the bowl and blitz on Speed 8 for 30 seconds.  Rub over the lamb and allow to marinade overnight or for a few hours. 

Preheat oven to 150°.

Add onions, coriander, cumin, paprika and oil and chop on Speed 5 for 3 seconds.  Scrape down the sides and cook for 10 minutes at 120° Reverse Speed Soft. (TM31 use Varoma Temp)

Add tomato, yoghurt and coriander leaves and mix on Speed 4 for 10 seconds.  Pour over the lamb in a large oven proof dish.  Bake for 3 hours or until cooked to liking.

When cooked, allow to rest then serve on a bed of spinach leaves and with a simple yoghurt dressing and naan breads.

Mexican Prawn Tortillas

Anything with prawns is always a winner here but this was a delicious Mexican inspired meal with a difference.  With my daughter preferring not to eat chicken and red meat I am looking for more seafood/vegetarian options that will appeal to everyone and this hit the spot.  Enjoy, Eb x

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  • 1 large garlic cloves
  • 10g fresh ginger peeled
  • 1 red chilli (or to taste)
  • 50g coriander stalks and leaves
  • ½ tsp ground cumin
  • Heaped tbsp. smoked paprika
  • 40g lime juice
  • Good pinch salt
  • 30g oil
  • 500g raw prawns peeled

Place everything EXCEPT prawns into the Thermomix bowl and blitz on Speed 8 for 5 seconds.  Scrape down the sides.  Repeat if necessary.

Pour marinade over prawns and sit for 30 minutes.

Fry in a hot pan until prawns are cooked. 

Serve with salad, cheese, sour cream, salsa and tortillas.

Indian Chicken and Potato Bake

This is just a big pile of yum!  I love doing all the prep work in the Thermomix then chucking it in the oven to get on with other stuff (like more cooking!)  Don't be put off by the amount of oil because it's not an "oily" dish to eat and it creates the sauce.  Serve it with some yoghurt and naan, leave out the chicken if you're vegetarian, add it heaps more chicken if you are feeding a crowd, either way you will love it.  Enjoy.  Eb x

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  • 800g Potato cubed 3cm pieces
  • 500g water
  • 1 large egg plant cubed
  • 1 red capsicum, cubed
  • 1 punnet cherry tomatoes
  • 2 large onion, sliced into 8ths
  • 2tbsp mustard seeds
  • 2tbsp cumin seeds
  • 1tbsp fenugreek seeds
  • 100g olive oil
  • 40g fresh ginger peeled
  • 3 garlic cloves peeled
  • 2 red chillies (or to taste)
  • 12 curry leaves
  • 40g coriander stalks and roots (leaves to garnish)
  • 1 tbsp turmeric
  • 6-12 chicken thighs (fillet or cutlet)
  • 1-2 heaped tsp salt
  • Extra oil if required.

Place potato into the Varoma and the water to the bowl and cook for 30 minutes at Varoma Temp Speed 3. 

Meanwhile grab a large roasting pan.  Add eggplant, capsicum, tomatoes and onion to the pan.  When the potato is cooked, add to the vegetables.

Empty the bowl.  Add the oil, mustard seeds, cumin seeds, fenugreek seeds and curry leaves.  Cook for 10 minutes at 120° Speed 1.

Add ginger, garlic, coriander, turmeric and chillies and chop on Speed 7 for 5 seconds, scrape and repeat if necessary.

Preheat the oven to 200°.

Pour the oil over the vegetables and coat well. Snuggle the chicken into the vegetables and drizzle with more oil if necessary and sprinkle with the salt.

Place in the oven and bake for 1 hour.

Dressing, add all ingredients together

200g greek yoghurt

Handful of fresh mint leaves chopped

Juice of a lemon or lime

Salt and pepper

Chicken Noodles

I have always struggled to cook those packet egg noodles well, stupid I know but they always go stodgy or get broken up.  So I tried it using my Varoma and .... AWESOME!!  This was a delicious noodle dish that I hope you enjoy too.  Eb x

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  • 400-600g hokkien egg noodles
  • 500g water
  • Sesame oil or olive oil
  • 4 chicken thighs sliced
  • 1 shallot
  • 4 garlic cloves
  • 40g fresh ginger peeled
  • 1-2 red chillies or to taste
  • 1 tsp brown sugar
  • 50g olive oil
  • Juice of 1 lime (approx. 20g)
  • 40g soy sauce
  • 1 lemongrass stem
  • 1 tbsp corn flour
  • 1 tbsp stock paste or tsp salt
  • Fresh stirfry vegetables (cabbage sliced, carrots julienne, capsicum sliced, snow peas, bean sprouts)
     

Place shallot, garlic, ginger, chilli, sugar, olive oil, lime, soy sauce and lemongrass in the bowl and blitz on Speed 8 for 10 seconds.  Pour marinade over the chicken and set aside for a few hours.  Add 1 cup of water to the bowl and blitz on Speed 10 for 5 seconds to clean but keep the water in a container for later.

Add 500g water to the bowl and place Varoma on top.  Add the noodles into the Varoma tray.  Cook for 20 minutes at Varoma Speed 4.  Once cooked, place the noodles in a Thermoserver and drizzle some sesame or olive oil through to help keep them separated.  Set aside.

In a wok or frypan, add more oil and fry off the chicken pieces until just cooked.  Set aside.  Add any of the remaining marinade and fry off then add your vegetables (hardest first, ie cabbage, carrot).

Grab your water from the marinade and add the cornflour and stock paste, give it a good stir.  Then add your noodles to the wok/pan and the water.  Keep everything moving to avoid sticking.  Add remaining vegetables (snow peas, bean sprouts) and chicken and keep tossing through until cooked.

Garnish with extra bean sprouts and coriander.

 

Balinese Beef Curry

I have been struggling to find a beef curry that really excites me (hence all the chicken curries) but this one has just become my go to beef curry.  UNBELIEVABLE FLAVOURS and ridiculously easy.  I know you will love this one.  Eb x

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  • 40g Cashews
  • 2 Red chillies (or to taste)
  • 2-3 garlic cloves
  • 40g fresh ginger, peeled
  • 2 lemongrass stalks
  • 4 kaffir lime leaves
  • ½ tsp turmeric
  • 1 tsp salt
  • Pepper to taste
  • 1 large onion, peeled and halved
  • 40g olive oil
  • 500g – 1kg gravy beef diced (large)
  • 80g kecup manis (sweet soy sauce)
  • 270g coconut cream

Place cashews in the bowl and mill on Speed 8 for 10 seconds.  Set aside.

Add chilli, garlic, ginger, lemongrass, kaffir leaves, turmeric, salt and pepper in the bowl and blitz on Speed 8 for 10 seconds.  Scrape down the sides.  Repeat if necessary.

Add onion and chop on Speed 5 for 3 seconds.  Scrape down sides.

Add oil then sauté for 7 minutes at 120°/Varoma Reverse speed 1.

Add cashews, soy sauce, beef and coconut cream and cook for 45 minutes at 100° Reverse Speed 1.

Cook for a further 10 minutes at 115°/Varoma Reverse Speed 1.

Place into a Thermoserver to rest while you make your rice.

Fragrant Chicken and Coconut Curry

And the first recipe for 2017 is naturally a curry.  Apologies for those who are over curries but this one was too good not to share.  It will have your tastebuds singing and is so easy to put together that it has become a favourite mid week dinner for us.  Hope you enjoy it too.  Eb x

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  • 30g macadamia nuts
  • 5g coriander seeds
  • ½ cinnamon stick
  • 1 brown onion peeled halved
  • 30g fresh ginger peeled
  • 3 garlic cloves
  • 1-2 red chillies (to taste)
  • 2 lemongrass stalks
  • 30g olive oil
  • 5g palm sugar
  • 400g coconut cream
  • 100g water
  • 1-2 tbsp vegetable or chicken stock paste (or tsp salt) to taste
  • 5 kaffir lime leaves
  • 4 chicken thighs diced
  • Vegetables sliced/diced (sweet potato, broccoli, carrot, snow peas, capsicum, cabbage – whatever you have on hand)
  • Lime wedges

Place nuts, coriander and cinnamon into the bowl and dry roast for 5 minutes at 120°/Varoma Speed 1.  Allow to cool for a few minutes then mill on Speed 9 for 30 seconds.

Place garlic, ginger, lemongrass, onion and chilli in the bowl and blitz on Speed 8 for 5 seconds.  Scrape down the sides.

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

Add kaffir leaves, sugar, stock, coconut cream and water.  Insert simmering basket and add chicken.  Place Varoma on top with your vegetable selection and cook for 20 minutes at Varoma Speed 2. (you may need to stir chicken after 10 minutes).

When cooked, place chicken and vegetables into your Thermoserver.  Blitz the sauce for 30 seconds on Speed 9.  Pour into your Thermoserver over chicken.  Leave to rest while you cook rice.

Serve with rice and lime wedges.

Baked Butter Chicken

So by now you would be getting a good understanding of my love of chicken curries :) Personally I can never have too many.  So here is a version of Butter Chicken, very different to my non baked Butter Chicken, but made simply.  The sauce is all blitzed up in one hit then you can leave it to marinade.   Great for making a head of time or even freezing so you have a meal good to go.  We loved this one and hope you do too.  Enjoy.  Eb x

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Note: Allow time to marinade.

  • 100g almonds
  • 40g fresh ginger peeled
  • 2 large garlic cloves
  • 1 fresh red chilli (or to taste)
  • 200g plain/greek yoghurt
  • 3 whole cloves
  • ¼ tsp ground cinnamon
  • 1 heaped tsp garam masala
  • 5 black cardamom pods (you could use green)
  • 400g tin tomatoes
  • 40g chicken stock paste (or vegetable)
  • 6-8 chicken thighs, trimmed
  • 1 large onion, sliced thick
  • 30g olive oil
  • Fresh coriander to serve

Place almonds in the bowl and mill on Speed 9 for 10 seconds.  Add ginger, garlic, chilli, yoghurt, cloves, cinnamon, garam masala, cardamom, tomatoes and stock, then blitz on Speed 9 for 1 minute.

Pour over chicken and onion and marinade for a minimum of 2 hours or overnight.

Preheat oven to 180°.  Place chicken and all the marinade into an ovenproof dish.  Drizzle the top with oil, cover and bake for 60-90 minutes.  Take the cover off and bake for a further 10-15 minutes.

Garnish with coriander.

Apricot Chicken Curry

Bang on for deliciousness!!!  I grew up eating Apricot Chicken, but this is not like that (sorry mum) this is so much better.  Converted from an awesome book that I am working my way through it is a must make for a quick and easy dinner.  The only spice it uses is your Thermomix made garam masala which I absolutely love.  I served this with an Okra curry that was equally delicious and some potato straws (fried grated potato).  The crunch of the potato took it to another level!  Enjoy.  Eb x

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  • 2 large garlic cloves
  • 40g fresh ginger peeled
  • 1 red chilli (or to taste, remove seeds for milder curry)
  • 1 brown onion, peeled and halved
  • 1 tbsp garam masala
  • 40g olive oil
  • 6-8 chicken thighs, halved
  • 50g tomato paste
  • 100g water
  • 1 tsp salt
  • 30g white balsamic vinegar
  • 30g brown sugar
  • 130g dried apricots

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

Add onion and chop on Speed 5 for 3 seconds.  Scrape down sides.

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

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

Add tomato paste, salt and water then cook for 15 minutes at 100° Reverse Soft Speed .

Add vinegar, sugar and apricots and cook for 15 minutes at 100° Reverse Soft Speed.

 

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.

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. 

 

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.

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.

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

Print this recipe

  • 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.