Tag Archives: thermomix

Spinach and Parmesan Soup

(Recipe tweaked from The Kitchen Playground’s post)

With maximum temperatures hovering around the 15 degree mark, I’ve been on the lookout for different Thermomix soup recipes to tide us through winter. The fact that I can chop, cook and blend everything in the one bowl is pretty cool, I gotta say.

While trawling through the internet I came across this spinach and parmesan soup which sounded pretty good. However, it wasn’t really what I had expected. I was thinking we’d end up with a vibrant green, thick soup akin to pea and ham, but this wasn’t the case. Instead, even though I blended the mixture for longer than the recommended time, I ended up with a chunky, yet watery mix. Which then reminded me of the stir-fried spinach in broth with egg dish that is available in Chinese restaurants which I love, but the addition of parmesan weirded me out!

Anyway.

Check out the link above for the original recipe, and then my modifications below. I think this could be quite nice without the cheese, but to each their own!

Ingredients

A handful of grated Parmesan

4 cloves garlic, peeled (I used 6)

1 potato, peeled and quartered

1l chicken or vegetable stock

250g spinach

2 eggs

Method

  • Place garlic, potato and stock into the Thermomix bowl, and cook for 10 mins/100 degrees/speed 2.

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  • Add spinach to the liquid, and blend for 10 seconds/speed 6.

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  • Crack eggs into a small bowl.  Turn Thermomix on to speed 4 /30 seconds. Immediately pour in the two eggs and parmesan through the lid. Done.

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Kaya struggles

(Recipe from In The Mix)

I ADORE kaya. Slices of buttered bread slathered with this coconut custard/jam/spread is up there in terms of the BEST BREAKFASTS IN THE WORLD. Actually, best snacks in the world. I’m a firm believer in not restricting food types to times of day.

However, I’d never made it at home before. If you make it on the stove (the traditional way), you basically have to stay by the stove for over an hour continuously stirring the mixture. Not something that I am willing to do. So when I found this recipe for kaya in In The Mix along with a ridiculously beautiful picture of kaya on toast with a thick slab of butter, I knew I had to give this a go.

Ingredients

270g coconut milk (at least 80% coconut content)

150g caster sugar (I milled raw sugar in the TMX)

3 eggs

2 egg yolks

3 pandan (screwpine) leaves, tied in a knot.

Method

I must start off by saying that I didn’t quite get there, and I’m not entirely sure why. Comments and feedback definitely welcome here!

  • In a saucepan, bring the coconut milk to a boil and then set aside.
  • In a separate saucepan, heat the caster sugar until it caramelises. Once caramelised, immediately remove it from the heat and pour the hot coconut milk onto the sugar. Now, mine was a rich brown colour but it did still have some crystals in it. I was concerned I’d burn the mixture so I poured the coconut milk in anyway (and yes, it steams furiously so be careful). I cooked it for a while longer so that all the crystals would dissolve.
  • Let the mixture cool to about 45 degrees. I don’t have a thermometer so I just poured the mixture into the TMX bowl, and let it sit in there until the temperature light stayed at 50 degrees for a few minutes.
  • Add the eggs and yolks, and mix for 15 seconds/speed 4.
  • Add the pandan knot, then pop the Butterfly in place. Cook for 60 minutes/80 degrees/reverse/speed soft.
  • When finished, check the consistency: the kaya is ready if it’s thick enough to gently spread with a knife. If not, cook for a further 5 minutes/80 degrees/reverse/speed soft.

I cooked the mixture for an additional 10 minutes, however mine was still very watery. I’m not sure why, but I was too scared of overcooking the kaya so I stopped at this point, hoping that the mixture would thicken once I left it to cool. But alas, while the taste was how kaya should be, the consistency certainly wasn’t! Again, any feedback here would be totally welcome. So rather than let the kaya go entirely to waste, I made a basic cake (recipe here), sliced it in half and made a bit of a butter kaya cake sandwich!

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Prawns with garlic and wholegrain mustard

Recipe from the Thermovixens blog)

I love garlic prawns and rice, but was looking for something a little bit different than the garlic-cream recipe. I stumbled across this recipe and loved that I hadn’t tried a version with wholegrain mustard, so I thought I’d give it a shot.

Ingredients

1 small/medium onion

2 spring onions (didn’t bother with this)

4 cloves of garlic (as usual, I used more)

1 red chilli (I actually forgot to buy this, so I added chilli flakes in at the end)

1 tablespoon of seeded mustard

40g butter

60g olive oil

400g fresh prawns, peeled, deveined and tails off

Cooked white rice

Lemon or lime wedges to serve

Vegetables (I had some french beans, otherwise you can make a salad too)

Method

  • Add the onion, spring onions, garlic and chilli into your Thermomix bowl and chop for 5 seconds/speed 6.
  • Add the mustard, butter and oil into the bowl and cook for 5 minutes/100 degrees/reverse/speed soft.
  • Add prawns and cook for 4 minutes/100 degrees/reverse/speed soft (I actually ended up having to double the cooking time to ensure all of my prawns were cooked.
  • I ended up with a lot of sauce, so I removed all the prawns and some of the sauce, before adding my beans into the bowl and cooking that for a further 5 minutes/100 degrees/reverse/speed soft.
  • Serve with your cooked rice and lemon/lime wedges. The lemon/lime really brings everything together in terms of flavour, so make sure you don’t forget this ingredient. The chilli is also a must, otherwise you end up with a gravy that’s quite sweet and unbalanced.

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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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Snapper & Prawns En Papillote (In Paper)

(Recipe taken from the thermovixens blog)

While there are still a number of recipes that I haven’t yet tried from my cookbook, I’ve started focusing more on other Thermomix blogs for inspiration. When I stumbled across this recipe, I just had to give it a go!

Ingredients

2 snapper fillets

12 uncooked and peeled prawns

2 cloves of garlic (I used a tad more)

Half a bunch of coriander

Small chilli (add to your liking)

Half an onion

20ml soya sauce

20ml olive oil

1/2 tsp sesame oil

1 lemon cut into thin slices (I had a lime in the fridge so I used that instead)

1 tin coconut cream

450g water

300g rice

Side salad to serve (I had some kailan leaves that I popped on top of the Varoma dish while cooking everything else)

Method

  • Add garlic, coriander, chilli and onion into the TMX bowl and chop for 5 seconds/speed 6.
  • Scrape down the sides, and add the soya sauce, olive oil and sesame oil into the bowl. Mix for 10 seconds/speed 6.
  • Tear out a piece of baking paper, and place the lemon/lime slices in a row. Pop your fish on top, with 6 prawns on top of each fillet of fish.
  • Add the mixture to the top of this mini seafood tower you’ve created.
  • Wrap the baking paper around the fish, quite tightly so the liquid can’t escape.
  • Don’t worry about washing the bowl. Add the water and coconut cream, then place the basket into the bowl and weigh out your rice.
  • Add your fish to the Varoma. Ensure you have left space for the steam to rise. Cook for 16 minutes/Varoma temperature/speed 4.
  • Remove the rice and place in the Thermoserver to keep warm. Cook the fish parcel for an additional 15 minutes/Varoma temperature/speed 4. My fish fillets were quite thick, so at the end of this I actually added another 6-7 minutes of cooking time.
  • Serve the fish and its juices with your coconut rice and veggies. A great all-in-one meal that tastes pretty dang fantastic.
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Lemon Chermoula

(Recipe from the Official Thermomix Recipe Community)

The other half was away for two weeks, so my Thermomix went on a bit of a vacation while my bin filled up with takeaway containers and pizza boxes. But upon his return – and the arrival of the Easter long weekend – I thought I’d go on a bit of a Thermomix rampage. Starting with this lemon chermoula recipe. The link I’ve included actually shows you what to do with the chermoula, but I’ll just cover off the paste here (FYI, GREAT as a marinade for fried chicken!

Ingredients

60g cumin seeds

30g coriander seeds

2cm piece ginger, peeled

2 garlic cloves

1 small chilli

1 small handful coriander roots and leaves

1 tbsp preserved lemon peel (or the zest of 1 lemon, which I used)

Juice of 1 lemon

100g olive oil

2 tsp white vinegar

1 tsp sweet paprika

1 tsp turmeric powder

S&P to taste

Method

  • Place cumin and coriander seeds into the TMX bowl, and dry roast for 5 minutes/Varoma temperature/speed 1.

  • Take the lid off and allow the mix to cool slightly, then pulse a couple of times on Turbo until the mixture is powdered.
  • Add the ginger, garlic, chilli and coriander into the bowl, and chop for 10 seconds/speed 7.
  • Place the remaining ingredients into the bowl, and chop for 20 seconds/speed 7.

  • Set aside in a screw-top jar and refrigerate until use. It should keep for about two weeks.

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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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Lime and Coconut Cookies

(Recipe adapted from this blog)

I was at Coles a couple of weeks ago, and spotted a bag of limes for $2. Had NO idea what I was going to do with a bag of limes, but I figured that someone out there in the interweb would have a ridiculously easy Thermomix recipe. And woo hoo, I found it! I’m not a fan of white chocolate so I didn’t bother with that part. I also didn’t have quinoa flakes, so I gave rolled oats a shot.

Ingredients

Zest and juice of two limes

170g raw sugar

120g cold butter

120g plain flour

60g self raising flour

100g oats

45g shredded coconut

1 egg

1 tsp vanilla extract

Method

  • Place zest into the TMX bowl, and mill for 15 seconds/speed 8, stopping halfway to scrape down the sides if necessary.

  • I skipped the next step (lazy, you know how it is) and popped the sugar and butter in and blend for 10 seconds/speed 6.

  • Add remaining ingredients, and mix for 10 seconds/reverse/speed 4. Scrape down the sides and then mix for a further 7 seconds/reverse/speed 4.

  • Preheat your oven to 180 degrees celcius.
  • Roll mixture into balls (roughly 1 heaped teaspoon to a ball), pop it on a tin lined with baking paper, and flatten slightly. I had to prepare two tins.

  • Pop in the oven and bake for 12-15 minutes until the edges start to brown. 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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Banana Muffins

(Recipe from this blog post)

A couple of bananas with rapidly blackening skin were staring balefully at me over the weekend, plus I kept thinking about how I could use up that massive jar of golden syrup I’d ended up acquiring. So I googled ‘thermomix banana golden syrup’ and huzzah! Recipe scored. (Thank God for Google.)

I haven’t actually bought a loaf tin yet, so I ended up making muffins instead.

Ingredients

160g wholemeal flour

1 tsp baking powder (store-bought)

150g brown sugar (I reduced this to 90g and the muffins still ended up fairly sweet)

1 egg

2 tablespoons golden syrup

2 ripe bananas

40g walnuts (didn’t have this so didn’t bother)

Method

  • Preheat your oven to 160 degrees Celcius, and get your muffin pan ready (I didn’t grease my pan but it was fine).
  • Place flour, baking powder, sugar and golden syrup into Thermomix bowl and mix for 15 seconds/speed 4, stopping once to scrape down the sides of the bowl.

  • Add the bananas (and walnuts if you have them), and mix for 2 minutes/speed 6 or until the mixture is well combined and pale.

  • Pop your mixture into the muffin tin (I only had enough mixture for 8 muffins), and bake for 20-25 minutes. Dunzo.

I reckon I’ll try it with 80g of sugar and 1.5 tablespoons of golden syrup next time, but it was yummy all the same!

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