Tag Archives: thermomix pasta sauce

Broccoli, parmesan & anchovy pasta sauce

(Recipe taken from this blog post)

Broccoli tends to cop a lot of flak for being a ‘gross veggie’ (other members of the ‘gross veggie’ family: brussel sprouts, bittergourd). But I love it. Well, not on its own, but it goes well with so many things! Almonds, olive oil & balsamic vinegar, cheese sauce, oyster sauce, garlic and sesame oil, the list goes on. So when I found this recipe on my weekly hunt, I was quite excited to give it a go. And I’m glad to say it turned out great! I do think it works better as a side dish, alongside a juicy lamb backstrap, or some other protein. You could use it as an alternative mac & cheese base and up your veggie intake. Ahh, so versatile.

Ingredients

2 cloves of garlic

1 medium stalk of broccoli, cut into florets

1/2 MC olive oil

6 anchovy fillets

1/2 a cup of good-quality Parmesan cheese

Method

  • Wash your broccoli, then place into the Thermomix rice basket. Fill the TMX bowl with water up to the 1L mark, pop your broccoli in, and steam for 15 mins/Varoma/speed 4.

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  • Discard the water set the broccoli aside. Dry your TMX bowl out with a tea towel, then add in your garlic and chop for 3 secs/speed 7.
  • Add oil and anchovies, then cook for 4 mins/100 degrees/speed 2.
  • Add the broccoli and cheese, and whizz for 5 secs/speed 10.

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Toss through your favorite pasta (I don’t play favorites but used macaroni this time) and serve with a whole lotta cracked pepper. Easy!

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Tuna, vegetable and tomato pasta sauce

Everything that I have made in the Thermomix so far has been based on a recipe. But last night, stuck with a motley crew of ingredients in the fridge and pantry, I decided to attempt a Let’s See What Happens Dish. Granted, you will see that what I’ve done isn’t really earth shattering, but I was totally bragging about my accomplishment to the cocker spaniel. (He was the only one that would listen.)

The best thing about this recipe is that you can adapt it to suit whatever you want to use up in your kitchen. Zucchini, capsicum, leeks, silverbeet, the list goes on. I’m sure it would also taste great with shredded leftover chicken, or smoked fish. Just use my ingredient list as a guide.

Ingredients

1 onion, peeled and quartered
1 carrot, peeled and cut into 4-5 pieces depending on your carrot size.
Clove(s) of garlic, peeled (I’m sure one clove will suffice. I just don’t have any control when it comes to garlic as you no doubt would have seen by now)
Knob of butter or some olive oil
1 jar pasta sauce (I used Leggos Chargrilled Vegetables I think)
1 MC of white wine if you have it in the fridge, otherwise water or veggie stock will work
1 large can of tuna
Half a packet of short pasta (I used Barilla fusili)
Handful spinach

Method

  • Pop your carrot (or harder veggies such as zucchini, leek or capsicum), into the Thermomix bowl along with your onion and garlic. Chop for 5 seconds/speed 7.

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  • Scrape down the sides of the bowl. Add a knob of butter (I just cut a wedge off but if I were to guess I’d say a tablespoon’s worth) or lug of olive oil, and saute mixture for 3 mins/100 degrees/speed 1.
  • Add your tomato sauce and wine, water or stock into the bowl. Cook for 15 mins/100 degrees/speed 1. You can choose to cook your pasta in the TMX when the sauce is done, but I’m very impatient and didn’t want to wait so I popped a pot of water on the stove at this point to cook my fusili.

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  • Add your tuna (or whatever protein you are using), and sturdier leafy greens such as silverbeet, and cook for a further 5 minutes/100 degrees/speed 1.

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  • If you are adding spinach like I did, throw it in now and give it a quick stir through.

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Pour the sauce over your pasta, add chilli flakes or tabasco for a bit of heat if that’s your thing (if using fresh chilli, pop that in with the garlic, onion and hard veggies at the start), and some grated cheese if you feel like it. Done-zo! If you’re giving this a shot please let me know what ingredients you used so I can steal your idea use it as inspiration. I thought that the addition of garlic, carrot and onion to the sauce gave it a much (EWW PRETENTIOUS WORDS COMING) fuller flavour, so I’d definitely recommend having those ingredients wherever possible.

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EDC Bolognaise

(Recipe taken from Everyday Cooking for Every Family)

The quest to find my perfect bolognaise continues. After trying Dani Valent’s recipe I realised that I’m a bit of a purist when it comes to spagbol, the orange and star anise flavours in her recipe threw me a little bit. I decided to give the EDC cookbook version a go, but I’m not giving up on the former yet.

Ingredients

1 onion, quartered

1 clove garlic

1 carrot, roughly chopped

80g celery

50g pancetta/bacon (I had bacon in the freezer)

50g oil

400g beef, minced in the Thermomix

50g red wine

350g tomato puree

2 tbsp tomato paste (optional, I’d definitely recommend it though)

S&P to taste.

Method

  • First things first. I bought some beef topside cubes from the butcher, and froze the meat for about 20 minutes (during this time I prepped my vegetables, it all ties in rather neatly!)
  • I popped the slightly frozen meat in the TMX bowl and minced it for about 10 seconds/speed 7. I wanted my meat a bit chunky so I stopped here, but you can always check and see whether you’d like a finer mince.
  • Place onion, garlic, carrot, celery and bacon into the TM bowl, and chop for 5 seconds/speed 6. I actually had diced bacon, so I added this in after chopping the veggies.
  • Add oil and saute for 3 minutes/100 degrees/speed 1.
  • Add mince and cook for 10 minutes/Varoma/Reverse/Speed Soft (add red wine at 5 minutes).
  • Add tomato puree, paste, salt & pepper. Cook for 15 minutes/Varoma/Reverse/Speed Soft. Leave the MC in lid in an inclined position to prevent the sauce from spitting. I also put a paper towel over the cover to catch any splashes.
  • As usual, I made this sauce on a weekend and left it in the fridge for a couple of days for the flavour to develop. I realised that this sauce was a lot drier than the other recipe, so I retained a bit more salted water from cooking the pasta to mix in.
  • All in all I felt that this recipe suited my palate better, however I’m definitely aiming to make a few tweaks to Dani’s recipe, as I felt that overall the sauce was much richer than this one and could be ideal for me without the orange and star anise.

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