Category Archives: Rice & Noodles

Toddler Tums – Pumpkin and pea risotto

I had some leftover pumpkin after this adventure as well as a small amount of peas that was languishing in the freezer, so this recipe was perfect to make up and freeze for the little miss! I didn’t have a lemon or chives and I’ve been feeding her way too much cheese so I actually omitted the Parmesan and it still tasted lovely, but I’d definitely recommend keeping those ingredients in. 

Ingredients

400g diced pumpkin (I actually just threw my large chunks in the Thermomix and grated the lot, then removed it from the bowl)

1 onion, halved

1 clove of garlic, peeled

20g butter

300g arborio rice

900g veggie or chicken stock

80g frozen peas

Juice of 1 lemon (I think the zest would work really well here too!

1tbsp finely snipped chives

Method

Chop the onion and garlic for 3 secs/speed 7.

– Add butter and sauté 2 min/100°C/speed 1.

– Add rice and sauté 1 min/100°C/Reverse/speed 1

– Add stock and cook 8 min/100°C/Reverse/speed 1.

– Add pumpkin and cook a further 8 min/100°C/Reverse/speed 1.

– Add peas, lemon juice and reserved Parmesan and cook 1 min/100°C/Reverse/speed 1. Transfer to a ThermoServer and serve topped with additional Parmesan (if using) and chives. 

  I always get nervous introducing new dishes to Arianna, but she whacked 2 massive portions at dinner so we’re all good! This would probably be quite lovely with some flaked salmon or trout too!

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Beat-the-bug congee

The husband and I were both struck down by a flu bug last week (thank goodness the little’un escaped with nothing more than a runny nose! She’s a bullet, that one!) Both of us were feeling pretty sorry for ourselves, and some comfort food was in order.

This time, I started with a pork and carrot base for flavour, and then went for the bug-fighters. Lots of ginger, garlic and spinach and some goji berries too.

Ingredients:

250g minced pork

3 tbsp light soy sauce

A few dashes of white pepper

200g rice (Any variety will do, I used long grain)

1 inch piece of ginger, peeled (I used a bit more than this, about 1.5 inches)

3-4 garlic cloves, peeled

1 carrot, peeled and sliced into chunks

1200g water (you can use stock for a richer flavour too but I don’t think it’s absolutely necessary)

Handful goji berries (you can buy these at health food stores but they’re much cheaper at the Asian grocers)

Handful spinach

White pepper, soy sauce, sesame oil, fried garlic, fried shallots to taste (optional)

Method

– Marinate the minced pork with the soy and pepper. Set aside for at least 20 minutes. I normally do this the day or morning before.

– Pop the rice in the TMX bowl and mill for 5 secs/speed 9.This is a LOUDDDD process, so if you have any infants around, put them somewhere else or be prepared to deal with them freaking out like I did!

– Set rice aside.

– Pop ginger, carrot chunks and garlic into the bowl and chop for 7 secs/speed 5 until finely minced.

– Add rice back into bowl, pour your water in and add in the goji berries, and cook for 12mins/100 degrees/reverse/speed 1 (MC off)

Add in teaspoons of your mince, give the bowl a good stir, and cook for a further 12min/100/reverse/speed 1. Add your spinach in through the hole in the cover in the last 2 mins of cooking.

– Make sure your spinach is mixed in. The congee may appear a bit watery, but let it stand for a few minutes or so and it’ll thicken up.

Other variations I’ve tried:

– The original EDC cookbook version

– My normal congee

– Congee with an extra side

– What to do with your leftover meats!

 

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Rice

Basic recipe from the EDC cookbook

Someone had mentioned to me once that they didn’t like cooking white rice in the Thermomix as the result wasn’t as good as using a rice cooker. I disagree, i have no issues with my rice every time I make it in the Thermomix, especially when I’m using the Varoma dish to steam another dish (woohoo less washing up!).

The recipe below is based on 400g of rice which should feed four regular people or three hungry people. I have reduced the quantity of rice to 300g in the past and used the same settings without any issues too.

Method

– Add 400g of rice to your TMX basket.
– Rinse under running water, then insert into your TMX bowl.
– Cover rice with water.

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– Cook for 16 mins/100 degrees/speed 4.
– Voila rice!

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Christmas Congee

Whizzed up another quick congee with leftover ham, spring onions and carrots from Christmas lunch. Needed something clean and oil-free after all that richness!

Basic congee recipe here. I omitted the soy and sesame oil, the ham I used had more than enough flavour for the porridge.

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Lemon and spinach risotto

(Recipe adapted from this post)

This is a great side dish to serve alongside some fresh seafood from the markets. I had some garlic prawns on hand, but I think that scallops would be amazing!

I added spinach to the risotto so I didn’t have to bother with a veggie side dish. Efficient, no?

Ingredients

Handful Italian parsley (I didn’t have any handy)

Zest of two lemons

60g grated Parmesan

2 cloves garlic

2 eschallots

20g olive oil

300g risotto rice

100g white wine

700g stock (I used a heaped tablespoon of vegetable stock concentrate and 700g of water)

40g lemon juice (I just used the juice from the 2 lemons I zested)

Sea salt to taste

A couple of handfuls of spinach (silverbeet could work too)

Method

  • If you have parsley, chop it in your Thermomix bowl for 3 secs/speed 7, then set aside.
  • Pop your zest (and Parmesan if you need to grate it. I had grated Parmesan in the fridge so used that instead) and mill for 8 secs/speed 8. Set aside.

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  • Place garlic, eschallots and olive oil into the TMX bowl and chop for 3 secs/speed 4. Scrape down the sides of the bowl and sauté for 3 mins/Varoma/speed 1.
  • Add rice and white wine, then sauté for 2 mins/Varoma/reverse/speed 1.5. 
  • Add stock, lemon juice and a pinch of salt, give it a good stir (so the rice doesn’t stick to the base and end up burning) then cook for 16 mins/100 degrees/reverse/speed 1.5. Drop in handfuls of spinach when there is 4 minutes left on your timer.
  • Pop the risotto in your Thermoserver and stir through the Parmesan. Cover and leave for 5 minutes for the final stage of absorption.
  • Serve with seafood, enjoy.

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Pork congee with fried dace and black beans

(Previous posts here and here)

I’ll say it again, the Thermomix is a congee genius. I’m trying my best to go with different TMX recipes each time, but this one’s definitely a household staple especially during winter!

Didn’t pop any spinach in this time. The dace and black beans can be bought at most Asian groceries, and provide a nice textural change along with a whack of salt. I also added deep-fried shallots for a bit of crunch.

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Spanish Chicken Risotto

(Recipe adapted from Steph Berg’s blog)

Thought I’d branch out with the risotto flavours this week. Ever since the first time risotto was made in my Thermomix (at the first demo) which resulted in a burnt base that was mighty hard to clean, I’ve been really mindful of stirring my risotto mix well multiple times to avoid another similar incident. If there’s one thing I can pass on to you, it’s to stir your risotto mix when you put your rice in the bowl, and again between steps if you can.

Ingredients

4 cloves of garlic

2 tbsp olive oil

2 tbsp mild paprika

1 tsp turmeric

2 onions

500g skinless chicken pieces

400g arborio rice

180ml white wine

900ml water

1 tbsp vegie stock concentrate

2 tbsp tomato paste

Method

    • Place garlic in TMX bowl and chop for 5 seconds/speed 8.
    • Add oil, paprika and turmeric. Cook for 1 1/2 minutes/100 degrees/speed 2.

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    • Add onions and chop for 5 seconds/speed 8.
    • Add chicken and cook for 5 minutes/100 degrees/reverse/speed soft.

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    • Add rice and mix for 30 seconds/reverse/speed 2.
    • Add wine and cook for a further 3 minutes/100 degrees/reverse/speed 2.
    • Add water, veggie stock concentrate and tomato paste, and cook for a further 15 minutes/100 degrees/reverse/speed 1. 

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    • Pour the rice into your ThermoServer and cover the dish for 5 minutes so that the rice can go through the final stage of absorption.

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I crumbled some cheddar into my risotto for added flavour. I think that a nice fetta would be great with this dish too. The only crappy thing is that I cannot for the life of me take a good risotto picture. I promise the dish tastes a lot better than it looks here!

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Porcini mushroom risotto

(Recipe adapted from In The Mix)

During my Thermomix demo, the consultant made a mushroom risotto from a recipe found in the EDC cookbook. Apart from some of the rice sticking to the bottom of the bowl and burning, I was stoked to discover how easy it was to cook risotto in the T-dog!

For whatever reason it took me a while to actually make a risotto again, but when I saw a slightly more fancypants risotto recipe in Dani Valent’s cookbook, I couldn’t wait to go out and get some dried porcini mushrooms – an ingredient I hadn’t actually used in my kitchen before – and give it a crack!

The recipe in Dani’s cookbook is actually for mushroom risotto balls. I went down the lazy route here with a few things (pre-shredded parmesan, sliced button mushrooms rather than a mix, and the pack of porcini mushrooms I bought was 40g rather than 50g as needed in the recipe. In addition, I didn’t bother stirring in mascarpone which the recipe calls for, and oh my god holy crap THE INGREDIENTS DIDN’T INCLUDE GARLIC, which I just couldn’t leave out! So the ingredient list below is more to suit my personal taste and laziness.

Ingredients

40g dried porcini mushrooms

600g water

1 shallot, peeled

3 cloves of garlic

20g olive oil

200g fresh mushrooms

salt & pepper to taste

20g butter

100g white wine

200g arborio rice

A big handful of parmesan cheese to taste

Method

  • Place the porcini mushrooms into the TMX bowl and pulse on Turbo so that the pieces are chopped but not powdered.
  • Add 600g water and warm for 6 minutes/100 degrees/speed 1.
  • Pass the stock through a sieve and set the liquid and mushroom pieces aside.
  • Add the shallot and garlic and chop for 1 seconds/speed 7.
  • Scrape down the sides, add the olive oil, porcini mushroom pieces, fresh mushroom pieces, salt & pepper. Cook for 5 minutes/100 degrees/speed 2.
  • Add the butter, white wine and arborio rice for 4 minutes/100 degrees/reverse/speed soft. 
  • Add 450g of the mushroom stock, and give the mix a good stir to make sure that none of the rice is sticking to the bottom of the bowl. Cook for 6 minutes/100 degrees/reverse/speed soft.
  • Give the mix another good stir to make sure none of that rice is stuck at the bottom, and then cook for a further 6 minutes/100 degrees/reverse/speed soft.
  • Pop the risotto into the ThermoServer, stir in your parmesan cheese then cover the dish and allow it to go through the final stage of absorption. Add some more cracked pepper if you wish (I always do) and enjoy.

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Minced pork, spinach and carrot congee (Chinese porridge)

(See my first try here)

I had a hankering for some comfort food, and because I’ve been on my own these past few weeks I wanted a one-pot meal with my veggies, carbs and protein all whacked into one. I followed the steps in my previous post, but omitted the dry stock powder, cornflour and sesame oil, replaced the pork strips with 500g of mince marinated in white pepper and soy, and added garlic and spinach to bulk up the veggie content.

  • Mill your rice for about 8 seconds/speed 8, then set aside.
  • Pop your garlic cloves and carrot (I used three cloves and one big carrot cut into large chunks), and grate these for about 5 seconds/speed 8.

  • Pour the milled rice back in, add water and cook for 12 minutes/100 degrees/reverse/speed 1.
  • Drop teaspoons of the mince into the congee, and cook for a further 12 minutes/100 degrees/reverse/speed 1. I added a large handful of spinach leaves through the hole on the cover when there was one and a half minutes left on the timer, and stirred it into the congee to wilt the leaves. Add additional salt and pepper to taste. Dunzo.

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Macaroni and Cheese

(Recipe adapted fromA Taste of VegetarianTMX cookbook)

I’m planning a trip to New York next month (first time and I’m ridiculously excited about everything I’m going to see, but that’s another story) and after practically memorising my food itinerary I suddenly got a massive craving for mac and cheese. I thought this would be the perfect time to test cooking pasta in the Thermomix.

Please note that I omitted some leek, celery and Italian parsley from the original recipe, and upped the quantity of onion, only because I didn’t have the veggies and parsley at home.

But I did have some frozen wholemeal bread that I wanted to get rid of, so I made a cheesy crust that’s not part of the recipe.

Ingredients

6 slices of frozen wholemeal bread (optional)

400g cheddar cheese, cubed (I had a combination of grated tasty, herbed and Monterey Jack cheese in the fridge so I used that)

Handful Italian parsley (didn’t bother)

50g olive oil

1 small brown onion

600g water

600g milk

1 bay leaf (I used dried)

400g short pasta

1/4 tsp nutmeg

salt to taste

pepper and paprika to taste

Method

  • Break bread slices into pieces, then pop in the Thermomix bowl and mill  for 10 seconds/speed 8. Set aside. If you don’t have the bread, just grate your cheese for 10 seconds/speed 8, do 150g of cheese at a time and set aside.

  • Add the oil and onion to the bowl, chop for 5 seconds/speed 6 and then saute for 3 minutes/100 degrees/speed 1.
  • Add the water, milk and bay leaf, and cook for 12 minutes/100 degrees/speed 1.
  • Preheat your oven to 200 degrees celcius.
  • Add the pasta and nutmeg and cook for 10 minutes/90 degrees/reverse/speed 1. Taste and add salt as necessary. (Note, I felt that my pasta ended up a lot softer than how I normally like it. I think I’m going to try 6 minutes the next time, and then check the pasta consistency at that point)

  • Pour pasta into a casserole dish/baking tin. Add 250g of cheese and stir to incorporate.

  • If you’re not popping the crust on, just sprinkle the remainder of your cheese on top. I topped the pasta with my cheesy crust mix.

  • Sprinkle some pepper and paprika on top, and bake for 25 minutes or until your top is golden brown and bubbling.

My mac and cheese definitely hit the spot in terms of comfort food, and was great reheated the following day at work too. But there’s definitely some work that needs to be done in terms of pasta cooking time. Also, I personally think you can go up to about 550g of cheese, but I’m pretty sure that’s taking it a bit far health wise!

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