|Posted on January 8, 2010 at 12:24 AM||comments (0)|
Thai chicken and snowpeas
600g chicken breast/thigh cut into stirfry strips or diced.
1 tbsp oil
200g snowpeas cut into stir fry pieces
200g fresh asparagus cut into bite size pieces
1 red onion cut into 8ths
small bunch of fresh coriander and mint
Juice of 2 limes
2 tbsp fish sauce
2 tbsp white sugar
1 red chilli
Add oil to the TM bowl and heat at varoma temp for 1 min, speed 1.
Insert butterfly and add chicken and saute on varoma temp, 3 min, reverse-speed 1.
Add snowpeas, asparagus and onion and cook for 10 - 12 min, Varoma temp, reverse-speed 1.
Break up corinander and mint and stir through chicken and veg for 20 sec, reverse-speed 1. (This can be chopped before hand on speed 5 for 10 sec and set aside)
Remove butterfly and tip chicken and veg into a serving bowl.
To make the sauce chop the chilli for 10 sec on speed 6. Add lime juice, fish sauce and sugar and combine on speed 3 for 10 sec.
Pour over the chicken and veg and serve.
|Posted on January 5, 2010 at 4:26 AM||comments (0)|
This one will be a hit with the kids and is Super Easy!!
Mix together equal amounts of flour, salt and water on speed 3 for 20-30 sec until a paste forms. Add food colouring if desired.
Put into squeezy sauce bottles and paint! When the paste dries it will puff up.
|Posted on January 5, 2010 at 4:18 AM||comments (2)|
Butterscotch biscuits from Sue Dengates cookbook for TM.
125g butter or marg
100g brown sugar
1 tbsp golden syrup
220g SR flour
Beat together butter, sugar and golden syrup with butterfly for 20 sec speed 4.
mix in flour for 10 sec speed 4.
Roll into balls and flatten with a fork.
Bake at 180 deg for 15 (soft) to 20 min (very crunchy).
My kids love these, I usually make a double batch as they dont last long.
They can also be made with gluten free flour.
|Posted on January 5, 2010 at 4:14 AM||comments (0)|
Name of Recipe: Pork chow mien
Number of People: 4 - 6 adults
2 cloves of garlic
1/2 a red onion, quartered
2 carrots roughly chopped
1 red capsicum roughly chopped
2 tbs oil
500g pork mince
3 tsp corn flour
1 tsp veg stock concentrate
40g soy sauce
80g oyster sauce
1/4 cabbage shredded
500g thin hokkien or Singapore noodles to serve
chop onion and garlic on speed 7 for 5 sec.
Add carrot and capsicum and chop on speed 5 for 4-5 seconds
Add oil and cook for 4 min at varoma temp, reverse speed 2.
Add pork mince and cook at varoma temp, 4 min, reverse speed 2.
Mix cornflour and water.
Add cornflour and water mixture and remaining ingredients to the pork and veg.
Cook at temp 100, 3 min, reverse speed 1.
While pork is cooking prepare noodles as per packet instructions.
Mix together pork and noodles in a bowl and serve.
Photos: to follow soon as i get them uploaded
Extra veggies like celery or zucchini could be added with the carrot and capsicum.
|Posted on January 5, 2010 at 4:10 AM||comments (0)|
Crunchy satay salad
250g cabbage (wombok or white), roughly chopped
1/4 red onion OR 3 spring onions
1 carrot roughly chopped
100g packet Changs fried noodles
150g crunchy peanut butter
4 tablespoons soy sauce
2 tablespoon brown sugar
2 garlic cloves, crushed
2 teaspoon sesame oil
1 tablespoon peanut oil
Chop cabbage, onion and carrot for 3-4 seconds on speed 4. Tip into seperate bowl and set aside.
Add all dressing ingredients to the TM bowl and cook at temp 100 for 1 1/2 min, speed 2.
Return cabbage mixture, noodles and bean sprouts to TM bowl with dressing mix on reverse speed 2 until combined.
Serve with chopped coriander and a squeeze of lemon.
|Posted on November 26, 2009 at 10:10 PM||comments (0)|
200g toblerone, broken into pieces
1 tbsp honey
1 tbsp brandy
Place all ingredients in bowl and set 5 min, temp 50, speed 1. Check often and stop when fully melted.
Pour over cake or use as a fruit dipping sauce.
|Posted on November 26, 2009 at 10:08 PM||comments (0)|
The pumpkin can be roasted, panfried or steamed in the varoma and then quickly seared in a hot pan.
1kg pumpkin cup into 1 cm thickslices
2 tsp coriander seeds
2 tsp dried oregano
1 tsp fennel seeds
1 tsp dried chilli flakes
1 tsp sea salt
1 tsp pepper
2 cloves garlic
1 ½ tbsp olive oil
Place all ingredients except pumpkin, garlic and oil into bowl and mill for 30 sec on speed 8.
Add garlic and chop for 5 sec onspeed 5.
If roasting or pan frying, mix in the oil and baste the pumpkin in the mixture. Roast in a hot oven for 20 min orpan fry for about 5 min on each side.
To seam, coat the pumpkin in the dry spice mix and steam for 15 min on varoma temp, pumpkin should be slightly undercooked and firm.
Coat in oil and quickly pan fry in a hot pan to give it a golden colour.
This recipe has been converted from Nico Moretti, Food for friends
|Posted on November 26, 2009 at 10:04 PM||comments (0)|
Prawns with mango and ginger mayonnaise
This mayo can be served with cold or hot prawns. It is a great dressing for prawn cocktails or salads. It is also nice with chicken.
1– 2kg of prawn to serve.
To cook prawns place in varoma dish and with 1L of water in the bow.l Set varomatemp for 15 min, speed 1. Prawns may need stirring during cooking so they areevenly cooked. Once they have just turned pink they are ready.
Mango and ginger mayonnaise
1 mango,peeled, stoned
1 cm piece fresh ginger, peeled
2 egg yolks
1 tbs mustard powder
1 cup (250ml) vegetable oil
Place ginger in bowl and chop for 5 sec, speed 7.
Add mango, lime juice, egg yolks and mustard and blend on sped 6 for 20 sec oruntil smooth.
Insert butterfly and set to speed 4.
Pour oil slowly onto lid so that it drizzles through measuring cap onto moving blades.This should take at least 1 min.
Serve with cooked prawns, warm or cold
|Posted on November 26, 2009 at 10:03 PM||comments (0)|
330g smoked rainbow trout meat
1 largestrip of lemon rind
1 tbsfresh lemon juice
Smallbunch of fresh chives and dill
Place strip of lemon rind into the bowl and mill for 10 sec on speed 8.
Add trout, mascarpone, ricotta, lemon juice and mix on speed 6 for 20 sec.
Add dill and chives and mix for 10 sec on speed 5.
Place into serving bowl and into the fridge for 1 hr to chill.
Serve with crisp bread.
|Posted on June 9, 2009 at 11:08 PM||comments (0)|
1/2 onion, quartered
1 clove garlic
350g chicken breast, diced
1 very large handful of baby spinich
salt and pepper
4 fresh lasagna pasta sheets or 6 to 8 canneloni tubes
Place onion and garlic in bowl and chop for 5 sec, speed 7
Add chicken and pulse using turbo until minced.
Add ricotta, spinich and season with salt and pepper.
Cut lasgana sheets in half. Place spoonfuls of mixture across the center of the pasta sheet and roll to form a tube. Or fill canneloni tubes with mixture.
Place in Varoma.
Prepare sauce in the bowl and cook for 40min, Varoma temp, speed 1
1 stick celery roughly chopped,
1 carrot, roughly chopped,
800g tinned diced tomatoes, juice drained
1 dsp vegie stock concentrate
1/4 cup of cream
Salt and pepper
Chop celery and carrot for 5 sec on speed 5.
Add remaining ingredients.
Place Varoma with canneloni in postiton and cook or 40min, varoma temp, speed 1
Season with salt and pepper
Pour sauce over canneloni and serve with parmesan cheese.