Category Archives: All-in-one

An all-in-one Thermomix meal: Larb Gai and rice

I adore Thai food, but don’t really prepare it at home due to the amount of preparation and different ingredients required. But the Thermomix does cut a lot of the prep time out with all the chopping it can do, and when I discovered some leftover lemongrass and chilli in the crisper from when my mother was in town and cooking up a storm, I started searching for some ideas and settled on larb gai (a Thai salad made with chicken mince). My version is a few steps short of an authentic larb gai, I skipped the roasted rice and forgot to buy mint leaves. But it’s a pretty yummy, healthy and easy meal all the same! The recipe yields enough for two people if this is all you’re having, or can serve four if you have other dishes as well.


Handful of coriander (leaves and shoots is fine. I’ve also included what to do if you decide to buy a whole bunch and don’t want to waste all the herbs)

2tbsp fish sauce

1tbsp sugar (I used raw sugar)

1 lime, juiced and zested

1 inch lemongrass (white section. Chop up the rest of your lemongrass into pieces and freeze for later use)

1 red chilli (type depends on how much heat you can take. Use 1-2 birds eye chillies if you can hack it!)

1/2 a medium red onion

20g peanut oil

500g chicken mince (I bought mine ready made to cut down on time, but of course you can make your own mince in the TMX if you prefer)

300g rice

Iceberg or cos lettuce to serve


– Pop your coriander in the TMX bowl, add a splash of water and pulse a couple of times on turbo. Take out the extra coriander and freeze in single serve portions for later use. Leave about 2-3 tbsp in the bowl (I guesstimated).

– Add your fish sauce, sugar and lime juice to the bowl, and mix for 15 secs/speed 1. Set aside.

20140614-201836-73116698.jpg– Add lime zest and lemongrass into the bowl and chop for 20 secs/speed 9.

– Add the chilli and onion into the bowl, and chop for 2 secs/speed 7. Note: I would definitely recommend including the chilli here, but because the husband can’t take the spiciness, I added chopped fresh chilli at the end.

20140614-201837-73117345.jpg– Scrape down the sides. Add your peanut oil and cook for 3 mins/Varoma/reverse/speed 1.

– Add your mince in and cook for a further 10 mins/Varoma/reverse/speed soft. I stopped the Thermomix halfway to give the chicken a good stir and make sure it was incorporated with the other ingredients.

– Check that the mince is cooked through, then pour into your Thermoserver. Pour your fish sauce dressing and stir to combine. You could also do this in the TMX itself, but I reckon you waste a bit of the dressing that way. Cover the Thermoserver to keep the dish warm. As you can see, I added my fresh chilli on one side!

20140614-201838-73118455.jpg– Don’t worry about washing your bowl. Add rice to your steamer basket, following these instructions to cook.

– Serve rice, mince plus lettuce, and enjoy!

Some other all-in-one Varoma recipes I’ve tried:

Chicken, potatoes and veggies

Salmon, mash and veggies

Beef and veggies with napolitana sauce

Chicken, cashews and veggies with rice


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An all-in-one Varoma meal: chicken and vegetables

With the little miss around, dinners are now what I can prepare in 10 minutes or less. I tend to do a cook-up in Sundays when the husband can entertain the bub (stews, pasta sauces etc), otherwise it’s steak/sausages/pies/fish and veggies. If it can’t be thrown onto a frying pan/grill or chucked in the oven with minimal washing up after, forget it.

Now that we’ve hit month three of The New Life though, I really want to get back into the kitchen and start creating meals again rather than just cooking for survival! So I busted out the Varoma a few nights ago to see what I could do.

I love this recipe because you can use it as a base, and then go nuts with your flavours. I was originally going to use fish but the options at my local supermarket weren’t doing it for me. So I used chicken thigh cutlets instead. This recipe makes a big meal for two. There’s also a bit of trial and error here, I popped the veggies on to steam at the same time as my protein which was a touch too long, so I’ve amended this in the method below. And it may seem as though this dish takes a long time to prepare, so I’ve included some things you might be able to do whilst the Thermomix is a-cookin’.

Finally, I didn’t want to risk undercooked potatoes, hence why I parboiled them at the start. But you might be able to just cut the potatoes into smaller pieces, forgo the parboiling, and pop them on at the same time as your protein to steam. I’ll give it a shot next time and let you know how I go!


1000g water

2 potatoes, peeled and cut into eighths

Chicken for two (I used four thigh cutlets, you’d probably be safe with 600g of chicken breasts/boneless thighs/tenderloins).

Salt and pepper, and/or seasoning of choice to taste (I added some lemon powder)

Choice of dried herbs (I used thyme this time) to taste

Medium bunch of broccoli, cut into florets (or any other vegetable you choose)

1 capsicum (or any vegetable you choose)

4 cloves garlic

40g olive oil

200g white wine

200g stock of choice (I had vegetable stock in the pantry)

Additional salt and pepper/seasoning to taste

1tbsp cornflour

– Fill TMX bowl with the water you’ve set aside.

– Pop potatoes in your steamer basket, place into the TMX bowl and parboil for 10 mins/Varoma/speed 4.


– Whilst the potatoes are cooking, soak a piece of baking paper and line the bottom layer of the Varoma dish. Use a knife to stab a few holes in the paper so it’s easier for the steam to come through.

– Add your preferred seasoning and dried herbs to your chicken, then place the pieces in the Varoma dish.


– Your potatoes should be just about done by now (efficient, no?) Once ready, take the potatoes out and pop it on the Varoma tray. Discard the water from the TMX bowl. Add your other veggies onto the dish.


– Chop the garlic for 5 secs/speed 7.

– Add oil, and saute for 3 mins/100 degrees/speed 1.

– Add all other ingredients except the cornflour into your TMX bowl. This will serve as both the steaming liquid as well as the sauce for the dish.

– Cover the Varoma dish and tray, and pop it on top of the TMX bowl. Cook for 25 mins/Varoma/speed 1.

– A few things you can do in the 25 minutes so you don’t have to do them after eating: Have a shower, do the dishes, do the laundry, walk the dog, read part of a book, have a nap, surf the web, vacuum your floors, mop your floors, bathe your baby. Hope this helps 🙂

– As I mentioned, I overdid my broccoli and capsicum a bit. So here I’d suggest just having the potatoes on with the protein, then popping your other veggies on when there’s 10-15 minutes left to go.

– Check that your protein and veggies are cooked to your liking. If so, remove the Varoma layers from your TMX.

– Add the cornflour to the liquid in the TMX bowl. Cook for a further 3 mins/90 degrees/speed 4.


– Pour the sauce over the chicken and veggies, and enjoy!

The sauce is actually from this recipe that I made ages ago. Some other all-in-one variations that come to mind:

– Use some yummy, fresh fish, prawns, or calamari. Just reduce the cooking time to 20 minutes first and check your seafood to make sure you don’t overcook it.

– Use sweet potatoes, pumpkin or carrots. Cook these veggies the same way you’d do the potatoes.

– Use leeks, green/yellow capsicum, beans, asparagus, squash, whatever you have in your pantry or looks good at the supermarket.

– Season with paprika garlic powder, and/or herb salt.

– Chop up some shallots/onions along with the garlic.

Please let me know if you have any other variations you love!

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