A little bit of Thermomix Magic

Looking for more Thermomix recipes?

2010-01-23T22:04:00.002+11:00

we're a bit quiet around these parts but that's because we're busy posting on our own blogs and at Forum Thermomix ;)

check out this link for tons of places to find more recipes in english...

http://brazen20au.blogspot.com/2009/07/where-can-i-find-more-thermomix-recipes.html

if you have a site or blog to add to it please leave me a message on that post! thanks!

Prize Winner

2010-01-23T15:46:00.002+11:00

Well, after using a random number generator program to find the winner from the list of comments on the Thermomix in Australia Christmas Competition we finally got a winner.

That was I Love Bimby - so the prize is going your way.

Christmas again - win a book

2009-12-12T13:43:00.006+11:00

Well it's Christmas again and time to get everything ready for the New Year/New Decade. It really doesn't seem that long ago that we were worried about the Y2K bug and now we are leaving the Noughties.

I have spent some time adding some of the blogs that have developed during the last year to our list.

There is so much activity at the Thermomix Forum that we have neglected this site.

There are more blogs starting up each month and so lots of new ideas.

Tenina continues to have the Monthly Mouthful competition at Thermomix Australia and we need your help to support her. To encourage people to vote we are giving away a copy of "Lotus: Asian Flavours" signed by the author, Teague Ezard.

All you have to do is check out the December Monthly Mouthful post and make a Comment - You DO NOT have to vote for any of the dishes, just make a comment.

After the competition has closed one of the comments will be chosen at random - not based on content - and the winner will receive the book.

The following recipe is one that was given to me last year to post here, but I hadn't taken a photo and Christmas came and went, so I forgot about it. There is another version on the Forum Thermomix site too by Ingrid in the UK - so it must be good.

Based on a recipe from Delia Smith’s Christmas. This is a luscious and luxurious dessert, so only small helpings.

Chocolate Truffle Torte

Ingredients:

75 g Amaretti biscuits

600 ml whipping cream

450 g cooking chocolate (70% cocoa), cut into chunks

5 tablespoons liquid glucose

125 g Grand Marnier, Rum, Whisky or Amaretto

Cocoa powder for dusting

Method:

Grease a 23cm springform cake tin with oil, and then place a circle of baking paper in the base.

Place biscuits in TM bowl and crush for 30 seconds on speed 9. Spread these over base of the tin.

Insert Butterfly over blades and place cream in TM bowl. Beat for 20 seconds on speed 4 or until it starts to thicken, it does not need to be firm. Remove to a large mixing bowl and set aside in the fridge. Remove Butterfly.

Without cleaning the TM bowl, place the chocolate into the TM bowl and chop for 10 seconds on speed 7. Scrape down the sides and top and add the liquid glucose and liqueur and then melt the chocolate for 3 minutes at 50°C on speed 1. Allow to cool for 5 minutes and then add some of the lightly whipped cream. Mix for 15 seconds on speed 3.

Allow to cool for 5 minutes and then add some of the lightly whipped cream. Mix for 15 seconds on speed 3. Carefully fold chocolate mixture into the remaining cream in the large bowl.

Once mixture is smoothly blended, spoon into prepared cake tin and tap gently to even the mixture out. Cover with plastic film and refrigerate overnight.

To serve, use a knife to loosen the edges of the torte and undo the springform sides. Place a serving plate on the torte and turn upside down, so that the amaretti biscuit crumbs are now on top. Dust with sifted cocoa powder.

It may be prepared a couple of days before serving and freezes well.

Win Antonio Carluccio's "Passion for Pasta"

2009-04-06T11:14:00.000+10:00

It is time to start up this blog - mainly to show that I am still alive, but also to encourage more Thermomix users to join the Forum Thermomix group.

It is a forum run by an Englishman living in Portugal, but if you check it out you will see that mainly Aussies have taken it over.

We are keen to have people with an interest in the Thermomix join us and post recipes or reviews of recipes.

To this end we have a book giveaway !!!!

Last month I met Antonio Carluccio at dinner at Grossi Florentino. He signed a copy of his book Passion for Pasta.

So, if you would like the opportunity to win this book, join the Forum Thermomix group and either post a Thermomix recipe, or review a recipe - from a Thermomix cookbook or website/forum.

More information can be found here.

Seafood Burgers

2009-01-06T20:53:00.002+11:00

Burgers and salad are such a summer staple but I'm just not a fan of the standard burger. So tonight, I made seafood burgers with some marinara mix I found lurking in the freezer. I made some basic grainy burger buns and added chopped, fresh corinader during the final knead. I served the burgers in the bread with avocado and a mayonnaise with some lime juice stirred through. With a garden salad on the side.

Although I made these in the thermomix, a food processor would certainly suffice.

Seafood burgers
2 cloves garlic
1cm piece ginger
500g good quality marinara mix
1 egg
1 tablespoon sherry
2 tablespoons peanuts
2 tablespoons rice flour
12 cup bread crumbs
seasoning
2 spring onions, finely sliced

1. Chop the garlic and ginger on speed 7 for 5 seconds.
2. Add all other ingredients, except spring onions and chop for 10 seconds on speed 6
3. Add spring onion and blend for 5 seconds on speed 3
4. Heat a little oil in a frypan, spoon in and spread to 1 cm thick. Cook for 2 minutes on each side.

Cheryl's Avocado And Ginger Ice-Cream

2008-12-22T15:57:00.003+11:00

We have another Thermomix whiz who has kindly sent in a recipe to share.

This recipe from Cheryl Rourke at KingTree Lodge, Cellar Door Foods and Wines in WA

http://www.kingtreelodge.com.au

"Mother Nature's answer to camping."

Cheryl's Avocado And Ginger Ice-Cream

Serves 12 ( or more )

Ingredients:

8 avocado peeled and stoned and covered in the juice of four lemons ( place the mix in the freezer and chill for two hours )
250g of glace ginger.
4 tablespoons of ginger marmalade.
170g of brown sugar.
600ml of thickened cream.

Preparation:

Process brown sugar to icing sugar.
Add ginger and chop on speed 6 for 10 sec.
Add cold avocado and lemon mix .
Add cold marmalade.
Add cold cream.
Process mix on speed 10 for 30 sec.

When creamy and smooth spoon the mixture into patty cases ( popped inside muffin trays and freeze ).

( I use muffin trays and put the cases into this and when frozen I remove the patty cases from the tray and pop the portions of ice-cream into a zip lock freezer bag ). So easy for serving.

When serving, allow to warm up for about ten minutes before turning onto a plate and removing the patty case.
I serve this with thinly sliced glace ginger, fresh splayed avocado halves, interspersed with thin slices of Ruby Red Grapefruit segments.

The dessert looks spectacular and tastes divine.

Christams Cooking

2008-12-17T19:04:00.007+11:00

The Christmas Thermomix Recipe Competition has been underway at Thermomix in Australia's blog. If you haven't voted then please look at the recipes and think about making them and voting.

I have recipes that had been sent in and didn't make it, but we can share them here with you. I will try them out and publish with pictures, hopefully. Christmas is only 1 week away though - Aaaaahhhhhhhhhh !!!!!

The first one is pretty simple and the intro goes like this:

In the Northern Hemisphere, egg nog is a very traditional drink at Christmas. This is a cool variation that is suitable for our climate.

Chilled Rum (or Sherry) Sabayon

Ingredients:

3 egg yolks
50 g caster sugar (made in Thermomix)
3 tablespoons orange juice
2 tablespoons rum or Pedro Ximenez sherry

Method:

Insert Butterfly over blades in Thermomix and add egg yolks and sugar. Cream yolks and sugar for 4 minutes on speed 4.

With the Butterfly still in place, set Thermomix for 7 minutes at 70°C on speed 4. Gradually add the orange juice and rum (or sherry) through the lid.

The mixture should be thick when cooked; you may need to increase the temperature to 80°C and cook slightly longer.

Place mixture into a bowl, cool, cover and chill in the fridge thoroughly before serving.

The sauce is best made on the day it is to be served as it tends to separate.

The second recipe is an extension of the sabayon or zabaglione above and the intro is:

Champagne and berries say it all at Christmas. This is a dessert that can be prepared in advance. The egg whites in the dish help stabilise the sabayon.

Christmas Berries in Champagne Sabayon

Ingredients:

400 g mixed berries, hulled and cleaned
2 tablespoons kirsch or Grand Marnier
2 teaspoons sugar
3 eggs, separated
Pinch of cream of tartar
100 g caster sugar (made in Thermomix)
250 ml champagne

Method:

Drizzle the berries with liqueur and sprinkle with sugar. Leave to marinate, overnight if you like.

Insert Butterfly over blades and place egg whites and cream of tartar in TM bowl. Beat for 3 minutes at 37°C on speed 4 with MC out of lid.

Set TM for 1 minute and 30 seconds at 37°C on speed 4 and slowly introduce 50g of the caster sugar. Remove resulting meringue to a bowl and place in fridge.

Clean bowl fairly well and insert Butterfly over blades. Place egg yolks and remaining 50 g of caster sugar in TM bowl and cream yolks and sugar for 4 minutes on speed 4.

While yolks and sugar are creaming, drain berries and strain juice through a fine sieve. Keep berries aside and measure the liquor. You will need about 1/2 a cup, if needed add some champagne to make up to 1/2 cup.

With the Butterfly still in place, set Thermomix for 8 minutes at 70°C on speed 3. Gradually add the liqueur/champagne mix through the lid.

The mixture should be thick when cooked; you may need to increase the temperature to 80°C and cook slightly longer.

Place mixture into a bowl and allow to cool. Once cool, gently fold into the meringue mixture.

To serve: Reserve a few berries for garnish, then place remaining berries into dessert glasses, cover with cold champagne and top with the sabayon. Decorate with reserved berries. Merry Christmas.

Shortbread

2008-12-14T18:45:00.000+11:00

time to start making some goodies for christmas gifts...

step one was to try this shortbread recipe. posted on Forum Thermomix by CarolineW, it originally came from lobstersquad (though i can't work out how to go back to her older posts to find it there). oh, silly me, caroline already had posted the link

300g flour
100g sugar
200g butter (cold)
pinch salt

Preparation: Put flour into TM bowl first, add everything else on top, including any extra flavourings you want to use, eg lemon rind, pecans, etc. Blitz for 20 seconds on speed 6. Turn out crumbs and either press into a cake tin (loose bottomed or lined so can get it out again) or wrap in cling film and leave to rest in fridge for 30 minutes, after which you can cautiously roll it out and cut simple shapes.

Bake for 20 mins at 170 degrees C, until pale gold colour. DO NOT TRY TO TAKE OUT OF TIN until it's cooled for at least 10 mins. I say this from bitter experience! After that you can carefully transfer it to a cooling rack.

brazen's notes: i added macadamias but next time i will add them at the end on reverse as they just became powder and didn't add a lot of taste or any texture.
I will also try ann's idea of replacing 50g of flour with rice flour (which you can make in the tmx of course) as i always preferred shortbreads with rice flour in them.
when you line your tin i suggest leaving overhanging ends to make it easier to get out of the tin, and leaving it in the tin til it's cold! otherwise it is very hard to get out!

it's been very popular in my house with everyone except ryan (who loves bought shortbread biccies but won't even touch it to taste lol). think it will look lovely in cellophane with ribbon tied on it.

Christmas Cookies

2008-12-14T18:43:00.002+11:00

I wanted to bake some cookies today to try to get a photo for our christmas cards done. Ryan also had his friend I coming over, along with I's mum & sister. so I decided to combine the two and let the kids decorate some cookies. (i decorated the ones for the photo shoot though lol)

I used this recipe, which had pretty good feedback.

Ingredients:
* 250g butter, softened
* 65g icing sugar (or make your own as per the instructions in the tmx book)
* 1 teaspoon vanilla extract
* 1 egg, at room temperature
* 440g plain flour
* 75g cornflour

Method:
1. mix butter, sugar and vanilla until pale and creamy. speed 4, 40-60 seconds. you might need to scrape down the bowl half way through.

2. Add egg and mix on speed 5 for 5 seconds.

3. Add flour and cornflour to butter mixture. Mix for approximately 60 seconds on the knead setting .

4. Divide in half. Press each half into a disc. Wrap each disc in baking paper. Refrigerate for 20 minutes.

5. Preheat oven to 160°C. Line 2 baking trays with baking paper. Roll each disc out between 2 sheets of baking paper to 3mm-thick.

6. Using biscuit cutters, cut dough. Place onto trays. Roll leftover dough together and repeat. Bake for 15 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool.

7. decorate with icing (approximately 1 cup sifted icing sugar, 1 tspn butter or marg and a tiny bit of hot water, plus drops of food colouring until you get the colour you want) and desired decorations - we used sprinkles / 100's & 1000's, some little candy hearts and silver cachous

Strawberry Sauce

2008-12-14T18:41:00.000+11:00

brilliant christmas gift idea!

posted on forumthermomix

500g Strawberries, washed & hulled
250g sugar
1 lemon, peeled, seeded & quartered
optional - 1/4 cup alcohol such as brandy or vodka or
optional - flavours such as vanilla essence

Preparation:
cook for 35 mins on 100'c speed 1.
placing the varoma over the top instead of the measuring cup will prevent splattering (thanks pam!)
pour carefully into sterilised jars or bottles and refridgerate

serve over icecream or crepes

source:
originally in the everyday cooking for every family cookbook as strawberry jam

Lemon Curd

2008-12-14T18:40:00.001+11:00

originally posted on my blog

another great idea for christmas gifts.

originally posted on forumthermomix by caroline

Lemon Curd
makes 1 jar

75 g caster sugar
juice and finely grated zest of large, juicy lemon (i used 2 medium)
2 large eggs
50 g unsalted butter
i also added a small amount cornflour but not sure it was necessary

1. Put all the ingredients in the TM bowl. Mix 15 seconds on Speed 6.
2. Scrape down the sides with the spatula
3. Insert the whisk. Cook 4 minutes at 80'C on Speed 4
4. If it hasn't thickened enough, continue to cook for 1 to 2 minutes more.
5. Pour into sterilised jars and seal.

Tips/Hints: I got this recipe from the UK Fast and Easy Cooking book. I made a double batch, and it took an extra 3 minutes of cooking time. Great recipe if you like to really taste the lemon. If you prefer a sweeter lemon curd, use the Australian recipe

according to the google i did lemon curd is good on scones or with gingerbread :)

Xmas Recipe Competition at Thermomix Australia

2008-12-05T10:31:00.005+11:00

As reported in an earlier post, Tenina at Thermomix Australia has organized a monthly competition for Thermomix Recipes.

Each month Thermomix users are asked to send in recipes that they have created or adapted for the Thermomix.

From all the recipes sent in to TMX Australia, two are to be chosen each month and TMX users are asked to think about trying out the recipes and then voting.

This month, the recipes are to be sweet festive fare.

All recipes will be considered for inclusion in new Thermomix Cookbooks - and the entrants will receive a copy of the new book if their recipe makes it into the books.

As stated in the previous post, this is a great concept and deserves your support. Besides which, you could possibly win a book.

Please check out the Thermomix Australia recipe blog and think about sending in some of your favourite recipes - we need your help, so that Thermomix Australia can help you.

Thermomix in Australia: Monthly Mouthful Recipe Entries!

New Monthly Thermomix Australia Recipe Competition

2008-11-27T13:59:00.006+11:00

Tenina at Thermomix Australia has organized a monthly competition for Thermomix Recipes.

Each month Thermomix users are asked to send in recipes that they have created or adapted for the Thermomix.

From all the recipes sent in to TMX Australia, two are to be chosen each month and TMX users are asked to think about trying out the recipes and then voting.

This month, the recipes are from two of the bloggers from this site. Dani from The Kitchen Playground has a great Broad Bean and Feta Bruschetta (that's pronounced brew-sket-a [for Karen] - not brewshetter) and that is pitted against kedgeree.

All recipes will be considered for inclusion in new Thermomix Cookbooks - and the entrants will receive a copy of the new book if their recipe makes it into the books.

It is a great concept from a number of perspectives. Firstly, it encourages TMX users to record their recipes for others. It helps spread the word and increase usage of the Thermomix. The recipes presented can be "road-tested" by more than one person, under varying vonditions, so any errors or omissions or ambiguities can be sored out.

There are loads of ideas that are currently being utilized by Thermomix users that they should be sharing, but have not previously felt that they had any avenue (even though this site exists!!!). Well, thanks to Tenina you now can make use of all that knowledge to help your fellow users, and possibly win a book.

Please check out the Thermomix Australia recipe blog and think about trying the dishes - we need your help, so that TMX Oz can help you.

Chinese-Style Chicken and Corn Soup

2008-11-16T15:30:00.003+11:00

I made this last night and I have to confess it wasn't perfect so this recipe is really a draft, but I think it's good enough to go :) If you do try it as written here please leave your feedback so i can adjust as needed! i didn't even take a picture as i wasn't happy with how it looked lol

Chinese-Style Chicken and Corn Soup
serves 4-6

2" / 20g fresh ginger, peeled and cut into 2-3 chunks
1 medium onion, peeled and quartered
1-2 chicken breasts (200-500g) with no skin attached, cut into large 2" chunks
10-20g dry sherry
20g sesame oil
30g soy sauce or to taste
1 tspn chicken stock powder if desired
corn kernels cut off 5 cobs of corn, or a 400/440g can of corn, drained
400-440g can of creamed corn
approx 450-500g water, as required
2 egg whites
finely chopped coriander and shallots / spring onions as garnish

chop ginger for 3 seconds on speed 6
chop onion for 2 seconds on speed 6, remove from thermomix
place chicken in and mince on speed 8 for 4 seconds
add the onion and ginger back in and cook at 100' for 5 minutes on reverse speed 2
add the sherry, sesame oil, stock powder, soy sauce, corn kernels and creamed corn. top with water to come about 1.5-2" below the top of the tmx bowl
cook at 90' for 10-15* mins on reverse speed 2
cook at 90' for 5 more minutes on reverse speed 2-3** as it starts slowly pour the egg whites in through the top of the lid
around 60 secs before finished add the coriander and shallots through the top of the lid to mix through.
serve***

* 10 minutes for tinned corn, 15 minutes for fresh
** i found that 2 was a bit too slow for the quantity, but 3 was a bit too fast lol give both a try and see what you think...
*** to make ours go further, and more filling i served them over some fresh rice noodles and finely shredded asian greens

Thermomix spring vegetable salad

2008-10-30T20:52:00.002+11:00

Dani here from The Kitchen Playground. I've been terribly neglectful of my blogging duties lately. Sorry.

Here is a quick and tasty salad, hearty enough with the tahini dressing to be meal unto itself.

Spring Vegetable Salad with Tahini Dressing
5 baby carrots
5 baby turnips
5 French radishes
8 florets broccoli
1 baby garlic shoot
1/4 cup shelled fresh peas
tahini dressing

1. Combine all ingredients except peas and dressing in thermomix and chop for 5 seconds on speed 5.
2. Place all ingredients in bowl and toss.

Tahini Dressing
adpated from a recipe sent to me by the lovely JJ
Juice three small lemons
1/2 cup rice bran oil
1/4 cup soy sauce
1/3 cup tahini
1 shallot, peeled and finely diced (leave whole if using thermomix)
2 cloves garlic, minced (leave whole if using thermomix)
1 1/2 tablespoons maple syrup
1/3 cup water

1. Place in thermomix, food processor or blender and blend until smooth (10 seconds on speed 7)

butter by pictures...

2008-10-29T07:08:00.001+11:00

butter is soooo easy to make in the thermomix - barbara from winos and foodies has just posted to share how easy

Seed Loaf from Helen, via Janine

2008-10-27T19:08:00.003+11:00

This recipe was sent to me by my consultant, Janine, and originally from Helen, a German consultant.

There have been a number of requests for grain loaves and hopefully this will make somebody happy.

Seed Loaf

Ingredients:

300gms spelt or wheat grain
200g Bread flour
1 medium cooked potato
40g natural yeast or 1 sachet dry yeast
2 teaspoons salt
Blob of honey
1 dessertspoon oil
260g luke warm water
Sunflower seeds

Method:

Mill Spelt or Wheat grain on speed 9 for 30 seconds (a bit less for Spelt)

Add bread flour, potato, yeast, salt, honey, oil and water and knead (ear of wheat symbol) for 2 minutes (do not mix first). If mixture is sticky add more flour in the first 30 seconds of kneading.

Add some sunflower seeds for the last 20 seconds of kneading.

Place mixture into a bread tin or a 12 mini loaf tin or free form on a tray

Bake for 10 minutes on 100°C, then 30 minutes on 180°C.

It was originally posted here on the Thermomix Forum.

Cookbook Giveaway

2008-10-15T13:21:00.003+11:00

Thermomix LOVERS!

The Thermomix forum is currently having a recipe book giveaway!!

"Yoshoku" by Jane Lawson (from Murdoch Books in Sydney)

Anyone who joins and posts is in the draw to win!!!

Referrals also earn entries so if you do join and post your intro please mention that you found out about it from me ;) (that's brazen - Karen )

You can read more here! http://www.forumthermomix.com/index.php?topic=223.0

and here : http://thermomix-er.blogspot.com/2008/10/contribute-to-thermomix-forum-and-win.html

good luck! posted on behalf of the original karen - remeber to mention brazen

a varoma adventure!

2008-10-12T19:53:00.004+11:00

dinner tonight was a combined effort and was very delicious as well as quick and easy! as some of you know i have been a bit varoma phobic since some early disasters...

anyway, we wanted a fairly light dinner tonight and decided to give karenleigh's steamed dim sim recipe a go. then we decided we should try cooking the rice in the tmx basket too, and might as well steam some vegies to go with it at the same time! remembering karen's tip to add the vegies for less time this is how it went:

make dim sims as per karen's recipe (except we will leave the salt out next time, use extra soy sauce instead ;))

place them on the tray/flat part of the varoma, on a sheet of baking paper

weigh the rice in the basket as per the book (400g rice) and remove the basket (we'll add it later) and add the water (700g water) and put the lid on. place the varoma over the tmx

cook them for 5 minutes on varoma speed 3

open and place rice in bowl of tmx. place the lid and varoma back on

steam for 15 minutes on varoma speed 4

take the lid and dimsims in the varoma off carefully (very hot!) and add your chopped vegies (chop quick cooking vegies into larger pieces and slower cooking veg into smaller pieces) into the base of the varoma. place the dimsims and lid back on

cook for a further 3 1/2 minutes on varoma speed 4

check everything and cook for a further few minutes if needed

serve with soy sauce, sweet chilli sauce, oyster sauce or whatever takes your fancy :)

note: we used 400g pork fillet and we have enough left to make more dimsims, though not as many as this time - we probably needed about 500g to make enough for the family for 2 dinners. i froze the leftovers in portions in ice cube trays so they'll be super quick for next time!

Chicken Burgers

2008-10-06T14:26:00.004+11:00

We just got home to find that Geoff had made us Chicken Burgers for lunch - YUM! he used the Herbal Chicken Hors-D'Oeuvres recipe from the "Everyday Cooking... for Every Family" book to make the mix, he said it was very easy to make :)

As you can see we had them on fresh sliced bread with salad and I had sweet chilli jam and mayo on mine. VERY good (and I'm not generally a fan of any sort of bought chicken mince.)

PS: sorry the pic's out of focus, i didn't have any in focus :(

and a new guest blogger and her soup :)

2008-10-03T11:01:00.008+10:00

Welcome Lexie! thanks so much for sharing this with us, it looks delicious!

Hi Karen,
I wanted to share a soup recipe that I converted for this evenings dinner. The whole family loved it but we're big fans of both lentils and garlic so it was sure to be a winner. Served up with some home made bread it proved to be a satisfying meal in itself. Picture is attached.

200g red lentils
1 bulb garlic
20g oil
2 onions peeled and quartered
2 small potatoes peeled and quartered
1/2 tsp ground cardamom
1/2 tsp ground coriander
1250g of chicken stock
100g cream
Chopped fresh herbs for garnish

Rinse lentils under cold water.
Place garlic bulb on an oven tray in a moderately hot oven for about 40 minutes or until soft. Cool and cut garlic in half and squeeze out pulp; reserve.
Chop onions in TM speed 8 for 2 seconds. Add oil and cook for 3 minutes at 100 degrees on speed 1. Add potato and chop for 2 seconds, speed 8. Add lentils, garlic pulp, spices & stock. Cook for 25 minutes, 100 degrees, speed 2. Add cream and puree on speed 8 for 20 seconds or until desired consistency.
Serve with chopped herbs.

note from karen: if you used the massel chicken stock, or vegetable soup this would be a fabulous vegetarian option :)

two courses from karenleigh...

2008-10-03T10:58:00.003+10:00

Fast Leftover Roast Chicken & 3 Veg Meal

Leftover roast chicken, skin and bones removed Whatever veg you like but I used:
2 peeled potatoes, cut into 1cm thick chips
2 carrots cut into 1cm thick rings
2 big handfuls of green beans

Place potatoes into basket in TM31. Add 600gm boiling water.
Cook 3mins, Varoma @ speed 4.
Place carrots on bottom level of Varoma. Place chicken (I broke it up a bit) and beans into top layer.
When timer goes off, add Varoma and cook for 8 mins, Varoma @ speed 4.
Remove potatoes and mash your favourite way (I prefer to mash them manually with my trusty potato masher).
Voila - meat & 3 vege in under 15 minutes.

Strawberry Sorbet - I know it's pretty straightforward but I had trouble getting the fruit/sugar/ice ratio right.
I still can't bring myself to put raw egg into sorbets.

270gm strawberries (freezing 1/3 of fruit results in better texture if not using egg white) 85gm white sugar 350gm ice Process in the usual way.
Enjoy!

Steamed Dim Sims

2008-10-03T10:54:00.001+10:00

a few new recipes thanks to one of guest bloggers - karenleigh :) (sorry i forgot to put them up sooner karen!)

Steamed Dim Sims (adapted from "Full Steam Ahead")

1 pkt of gow gee wrappers
100gm pork
1.5cm chunk of fresh ginger
3 tbsp fresh coriander
1/4 teasp salt
1/2 small brown onion
30gm swiss brown mushrooms
1 egg

Place pork and ginger into TM31 and mince 10 secs @ speed 5.

Place rest of ingredients into TM31 and process for 5 secs @ speed 5. Check mixture. Process for longer if too many chunky bits. I removed any stringy tendons in mixture.

Put 1 teasp of mince into centre of gow gee wrapper. Gather up the edges and pinch wrapper in the middle so you have a money bag shape.

Place dim sims into the top and bottom varoma trays.

Pour 600 gm of boiling water into TM31 bowl.

Steam 20 mins, Varoma @ speed 3.

Serve with soy sauce.

Makes around 30.

Chicken & Ricotta Crepe Bake

2008-09-13T19:13:00.003+10:00

converted a friend's recipe tonight, apart from ryan (our cheese and chicken hater) it was a hit!

please see my blog for further details!!

Buttermilk Bread

2008-09-12T19:03:00.004+10:00

Made this for the first time tonight to go with dinner. was very impressed with it.

it's nice and fluffy inside but still crunchy on the outside. i found it cooked much quicker than the book said.

Definitely one to make again!

Full report here at my blog.