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Thai chicken and snowpeas

Posted on January 8, 2010 at 12:24 AM Comments 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.


Homemade Puff Paint

Posted on January 5, 2010 at 4:26 AM Comments 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.

Butterscotch cookies (converted for TM)

Posted on January 5, 2010 at 4:18 AM Comments 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.

 


Pork Chow Mien

Posted on January 5, 2010 at 4:14 AM Comments comments (0)

Name of Recipe: Pork chow mien

Number of People: 4 - 6 adults


Ingredients:

 

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

300ml water

3 tsp corn flour

1 tsp veg stock concentrate

40g soy sauce

80g oyster sauce

100g peas

1/4 cabbage shredded


500g thin hokkien or Singapore noodles to serve


 

Preparation:

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


Tips/Hints:

Extra veggies like celery or zucchini could be added with the carrot and capsicum.

 


Crunchy Satay salad

Posted on January 5, 2010 at 4:10 AM Comments comments (0)

Crunchy satay salad

250g cabbage (wombok or white), roughly chopped

1/4 red onion OR 3 spring onions

1 carrot roughly chopped

80g beansprouts

100g packet Changs fried noodles


Satay dressing

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.


Toblerone Chocolate sauce

Posted on November 26, 2009 at 10:10 PM Comments comments (0)

200g toblerone, broken into pieces

100g cream

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.

 

Spiced pumpkin

Posted on November 26, 2009 at 10:08 PM Comments comments (0)

The pumpkin can be roasted, panfried or steamed in the varoma and then quickly seared in a hot pan.

 

Ingredients

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

 

Method

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

 

Prawns with Mango and ginger Mayonnaise

Posted on November 26, 2009 at 10:04 PM Comments 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

Juice 1lime

2 egg yolks

1 tbs mustard powder

1 cup (250ml) vegetable oil

 

Method

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

 


Smoked trout pate

Posted on November 26, 2009 at 10:03 PM Comments comments (0)

Ingredients

330g  smoked rainbow trout meat

250gmascarpone

250gfresh ricotta

1 largestrip of  lemon rind

1 tbsfresh lemon juice

Smallbunch of fresh chives and dill

 

Method

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.

 


Chicken, spinich and ricotta canneloni

Posted on June 9, 2009 at 11:08 PM Comments comments (0)

Filling

1/2 onion, quartered

1 clove garlic

350g chicken breast, diced

250g ricotta

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


Vegetable sauce.

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.



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