TRTLMT Steaming Attachment Recipe Booklet V4

V4

Thank youFirstly, a big thank you to the lovely Amanda, Vicki, Megan, Natalie, Kylie and Shari for generously being my fantastic proof readers. I am very

lucky to have a lovely group of mostly strangers willing to help!

An even bigger thank you to all of those who contributed to the making of this FREE steaming attachment recipe booklet. These recipes were collected throughout January and February 2014 as part of a challenge set by TRTLMT to get people using their steaming attachment

more. This came from a lot of feedback that people didn’t know how to use it or needed more ideas. This is a booklet that was completed for the love of it. It was not developed by a professional nor is not a professional e-book or the like. I have tried to keep it fairly simple

especially for those who are wanting to print.

In addition to this booklet, the Recipe Community is a wealth of knowledge and there are so many amazing Varoma recipes on there for you to try. They have a search feature too so simply type in “Varoma” and an abundance of recipes will be displayed. Your consultant is also a

great resource, as are the Varoma cooking classes, so be sure to check out the Thermomix website regularly for dates or let yourconsultant know that you are interested.

I have put this booklet together for you all with no charge however it has taken quite some time to complete and a lot of effort. All I ask is if you are sharing this with friends please direct them to the blog to download their own copy. This is so I can easily track how many times this

has been downloaded for future e-books or published cookbooks.

I can’t wait to see all your experiments! Please feel free to share all of your experiences on our page.

If you haven’t already, please come and join our little community: www.facebook.com/theroadtolovingmythermomix

Happy tmxing!

PetaThe road to loving my Thermomix

2

http://www.facebook.com/theroadtolovingmythermomix

Table of Contents Chicken

5. Cathy’s Satay Chicken6. Chicken & Herb Tortellini with tweaked Arabiata Sauce 7. Chicken and Green Vegetable Quinoa Salad 8. Chicken Breast stuffed with Bocconcini and Pesto and

Wrapped in Prosciutto 9. Chicken Wonton Noodle Soup10. Chicken, Pistachio, Leek and Prosciutto Terrine 11. Dinner inspired by the Chicken Veloute Meal 12. Easy Marinated Chicken and Fried Rice 13. Garlic and Lemon Chicken with Green Beans and Potatoes 14. Honey Soy Chicken Skewers with Coconut Rice and Veg15. Honey Soy Chicken with Roast Vegetables 16. Indonesian Chicken with Spices in Banana Leaf17. Paprika Chicken 18. Pepper Garlic Chicken19. Pepper Garlic Chicken “Fried Rice ” 20. Prosciutto Wrapped Chicken Breast21. Prosciutto Wrapped Chicken with Creamy Garlic Sauce22. Prosciutto Wrapped Chicken with Mustard Sauce23. Raelines Leftover Varoma Achievement Meal! (Vermicelli

Noodles)24. Steamed Dumplings with Dipping Sauce 25. Steamed Paprika and Chilli Chicken Skewers26. Steamed Stuffed Chicken and Brown Rice 27. Teriyaki Chicken “Fried Rice” 28. Varoma Steamed Chinese Chicken 29. Warm Steamed and Shredded Chicken Salad

3Cookbook compiled by The road to loving my Thermomix

www.facebook.com/theroadtolovingmythermomix http://theroadtolovingmythermomix.blogspot.com.au

Meat30. Beetroot and Kangaroo Salad 31. Lamb Shank and Sweet Potato Risotto32. Lemongrass and Pork Meatballs with Vietnamese Dipping

Sauce 33. Meatballs and Zucchini “Pasta”34. Morrocan Meatballs 35. Pimped Up Silverside with Honey Bourbon Glaze 36. Reheating Silverside 37. Varoma Steamed Mini Beef Fillet Mignons 38. Varoma Steamed Saltimbocca with Marsala Sauce &

Vegetables

Sausages39. Cheats Curried Sausages and Rice40. Coconut Curried Sausages and Rice 41. Sausage and Red Lentil Casserole42. Sharon's Devilled Sausages 43. Sausage Ragu44. Varoma Sausages, Sweet Potato Mash and Vegetables

Seafood and Fish 45. Perfectly Steamed Fragrant Mussels46. Steamed Fish and Coconut Rice 47. Steamed Salmon & Asian Greens with Herb Dressing 48. Teriyaki Salmon and Brown Rice49. Varoma Steamed Salmon with Zucchini Salad and

Vegetables

Table of Contents Vegetables and Sides

50. Cauliflower Fried Rice51. Gorgeous Spicy Tomato Quinoa and Vegetables 52. Indonesian Water Spinach with Sambal Pelecing53. Steamed Stuffed Mushrooms54. Varoma Potato Chips55. Veggie Soup 56. Yellow Rice (Nasi Kuning)57. Zucchini Soup and Steamed Corn

Eggs:58. “Fried Eggs”59. Andreas First Varoma Meal – Omelette 60. Easy Frittata 61. Ham, cheese and spring onion omelette with corn on

the cob62. Omelette Frittata Creation 63. Sunday Breakfast for One – Salmon, Zucchini and Eggs

Desserts/Baking64. Zucchini and Chia Muffins/Cake

Miscellaneous 65. Guinness’s doggy dinner

Recommended Recipe Links



Cathy’s Satay ChickenAn original recipe by Cathy McF

Ingredients:2 cloves garlic1 medium brown onion (cut in thin wedges)15g peanut oil500g chicken breast fillet (cut into thick strips)270ml coconut milk130g peanut butter20-30g soy sauce (depending on how salty you like it)

Method:Weigh 300g rice into Thermo basket. Rinse well with cold water while garlic & onion are sautéing then set aside.Put garlic in TM bowl. Blitz - Speed 10 / 3-4sec. Add onion wedges and oil to bowl. Sauté - Varoma / Speed 2 / 5minAdd chicken, 30ml (ONLY) of the coconut milk, peanut butter, soy sauce, coriander & chilli to the bowl. Mix - Reverse Speed 1 / about 20 sec (just long enough to mix all ingredients and coat chicken in sauce)Line Varoma tray with (well wrung out) wet baking paper. Pour chicken mixture onto baking paper, ensuring some holes are unblocked to let steam through. Place tray inside Varoma dish and put lid on.Pour water and remaining coconut milk into bowl (no need to wash bowl after removing chicken mixture). Put basket in place in the bowl. Lock the lid on and place Varoma, with chicken, in place on top. Cook Varoma / Speed 4 / 20min(if you haven't already cut up your veggies, you can do it while the rice and chicken are cooking)Remove rice and put into Thermoserver. Insert butterfly into bowl. Carefully pick up chicken mixture in baking paper and pour into TM bowl. Add a little water to the bowl if there is not enough sauce. Replace lid. Put carrot, capsicum & broccoli into Varoma dish, replace Varoma lid and place back on top of bowl. Cook - Varoma / Reverse / Speed 1 / 7minAdd snow peas to Varoma. Cook - Varoma / Reverse / Speed 1 / 3minAdd veggies into the bowl and mix gently. Serve and enjoy!

The road to loving my Thermomix www.facebook.com/theroadtolovingmythermomix

1 tsp ground coriander1/8 tsp chilli powder (this is very mild but is too hot for my daughter, so adjust to taste)300g jasmine rice800ml water300g veggies of your choice (I use capsicum strips, julienne carrot, small florets of broccoli & snow peas)

Cookbook compiled by The road to loving my Thermomixwww.facebook.com/theroadtolovingmythermomix http://theroadtolovingmythermomix.blogspot.com.au 5

Cookbook compiled by The road to loving my Thermomixwww.facebook.com/theroadtolovingmythermomix http ://theroadtolovingmythermomix.blogspot.com.au

Chicken & Herb Tortellini with tweaked Arabiata SauceAn original recipe by Andrea Mengler

Make a double quantity of pasta dough from EDC. (I only made one and ran out so ended up making little meatballs with the filling and they were just as nice though didn’t go as far.) Set aside to rest while you whip up the filling.

Filling ingredients: 2 small chicken breast fillets (or any cut would be ok) roughly chopped2 cloves garlic 1 large handful of fresh basil leaves1 small chilli (optional)1 handful chopped cashews¼ small onion or some fresh chives

Chop all ingredients speed 7, until combined (3-5 secs ). Remove from bowl and set aside. Rinse TMx bowl and prepare the sauce. While the sauce is cooking roll out and shape your tortellini or ravioli or whatever shape you choose to make.

Sauce ingredients:1 Onion cut in large chunks2 peeled garlic cloves2 small scorpion chillies (we like it hot) adjust to taste!1 small chorizo sausage chopped into chunks.30g olive oil600g jar tomato passata (puree)2 Tab tomato paste1 Tab stock concentrate200ml white or red wine (approx) Large handful fresh basil leaves

Chop onion, garlic, chili and chorizo Speed 7 for 1-2 secs. Scrape down sides of bowl and add oil. Sauté Varoma temp, speed 1, 3mins.Add remaining ingredients except basil and simmer 100˚, speed 1, 10-15mins. While this sauce is cooking prepare the tortellini and assemble in the varoma dish and on the tray. Once the varoma is full, turn up the sauce to varoma Temp, add 10+ mins to the time and make sure the sauce does not dry out too much or burn. Steam the tortellini above the sauce for about 3-5mins (depends on size and how much is in the tray). Just cook till the pasta changes texture and when you are sure that the filling is cooked. Pop them into a thermoserver while the rest are cooked. Don’t forget to keep an eye on the sauce volume level (add a little water if it looks like it is getting too thick). Once finished cooking the pasta, pour over the sauce and sprinkle liberally with torn basil leaves and serve with flaked or grated parmesan cheese.

The road toCookbook compiled by The road to loving my Thermomix

www.facebook.com/theroadtolovingmythermomix http://theroadtolovingmythermomix.blogspot.com.au 6


Chicken and Green Vegetable Quinoa Salad An original recipe by Shelley K

Ingredients:1000 grams water1 tablespoon Vegetable Stock Concentrate (EDC)200 grams Quinoa (washed)1 chicken breast (diced)1 zucchini (sliced)1 handful green beans1 large broccoli (cut into small pieces)1 package Feta (diced)sesame seeds

Method:Dressing:Place coriander, mint, oil, sesame oil into TM bowl and chop on Speed 7 for 5 seconds. Scrape down sides.Add nuts and place in closed lid position. Pulse turbo 2 to 3 times.Add vinegar, salt and pepper to taste and mix on Speed 2 for 4 seconds. Place dressing aside in mixing / salad bowl and add spring onions.Main Meal:No need to clean the bowl from the dressing preparation. Add water and stock to TM bowl. Add quinoa to simmering basket and insert into TM bowl. Place chicken in the bottom of the Varoma and cook for 20 minutes, varoma temperature on speed 3.After 20 mins, stir quinoa and if cooked remove. Stir chicken and add green vegetables to the top tray of the Varoma. Cook for a further 10 minutes, varoma temperature on speed 3.Once cooked, mix quinoa, chicken and greens to dressing. Serve with feta and sprinkle with sesame seeds.

Also featured on the Recipe Community: http://www.recipecommunity.com.au/recipes/chicken-and-green-vegetable-quinoa-warm-salad/61702


Dressing:1 handful fresh coriander1 handful fresh mint leaves1 tablespoon walnut or macadamia nut oil1/2 tablespoon sesame oil1 handful cashews1 handful almonds1 handful peanuts1 tablespoon white wine vinegar2 spring onions roughly chopped


http://www.recipecommunity.com.au/recipes/chicken-and-green-vegetable-quinoa-warm-salad/61702














Chicken Breast Stuffed with Bocconcini and Pesto and Wrapped in Prosciutto An original recipe by Kristen P

Ingredients:1 chicken breast or more1 tablespoon pesto2 bocconcini balls, to taste2 pieces of prosciutto per chicken breastVegetables of choice Water

Method:Flatten out a chicken breast fillet, smear some pesto on it. Tear up some bocconcini balls and place on top of the pesto.Roll and wrap in prosciutto (I used toothpicks to keep mine together).Place into bottom Varoma tray. Pour 600mls of water into bowl. Put Varoma in place.Then steam for 20-25 minutes, Varoma temp, speed 3, (time might differ depending on the size of the fillet).Steam vegetables on the top rack as well to make it a complete meal.



Chicken Wonton Noodle SoupAn original recipe by Shelley K

Ingredients:Wontons:1 package wonton wrappers1 chicken breast, cut into chunks1 clove garlic1 piece ginger, 1-2 cm1 handful of fresh coriander2 spring onions1 teaspoon sesame oil

Method:Wontons:Place chicken, garlic, ginger, coriander, spring onions and sesame oil into the TM Bowl. Mince 5 times / 1 sec / closed lid / TurboUsing wonton papers, wrap your wontons, any style you like. Use wet fingers to seal wontons.Place in the top tray of the Varoma and set aside.Noodle Soup:Using a clean, dry bowl, place garlic in the TM Bowl. Chop for 3 sec / speed 7. Scrape down the sides.Add stock / broth, soy sauce and sesame oil into TM Bowl. Place Varoma with wontons into place. Cook for 15 mins / Varoma / Speed 3.Place vegetables into simmering basket. Place basket into TM Bowl and cook with Varoma in place, 5-7 mins / Varoma / Speed 3 (time will depend on type of vegetables).In the meantime, place noodles in boiling water for 2-3 mins, strain and place in serving bowls.Serve noodles with wontons, vegetables and broth.

Also featured on the Recipe Community: http://www.recipecommunity.com.au/recipes/chicken-wonton-and-noodle-soup/134066


Noodle Soup:200 grams noodles200-300 grams mixed vegetables1100 grams chicken stock, or chicken broth1 clove garlic1 teaspoon sesame oil15 grams soy sauce


http://www.recipecommunity.com.au/recipes/chicken-wonton-and-noodle-soup/134066









Chicken, Pistachio, Leek and Prosciutto TerrineAn original recipe by Vickey S

Ingredients:4 leeks1 tablespoon olive oil2 cloves garlic500 grams chicken mince2 tsp lemon zest1 cup breadcrumbs, use EDC recipe

Method:Crush pistachios with a rolling pin or use the Thermomix - but be careful as it might chop too finely. Set aside. Trim tops and ends from leeks and cut in half so they fit in the Thermomix basket, about 10 cm long each. You will end up with 8 pieces. Remove outer layer from leeks and discard. Remove another layer and reserve. Place leeks into the basket and cook on Varoma temp, speed 3/4 for 15 minutes until soft. Remove and let cool. Add the reserved layer of leeks to the Thermomix bowl and chop to desired fineness. Add oil and cook at Varoma temp, speed 3 for 3 minutes. Add garlic and chop if required (I used crushed and sautéed for a minute with the leeks). Stop the Thermomix and add chicken mince, lemon zest, breadcrumbs, cream and egg. Use the knead function for 30 seconds or until well combined.Place glad wrap on a chopping board and lay prosciutto slices, overlapping slightly across. Spread layer of chicken mixture on prosciutto. Lay 4 leek halves on top so that two are joined together. Spread half the chicken mixture over leeks and press in firmly, smoothing the surface. Add remaining leeks on top of the others, then cover with remaining chicken mixture. Roll up carefully and tightly with the cling wrap. Add more cling wrap - I did three layers. Place in Varoma bottom dish, no need for paper. Add hot water to the mixing bowl and cooked on Varoma, speed 3 for 1 hour 20 minutes turning once. Let cool and carefully take off the cling wrap. I then wrapped in foil and put in the fridge overnight. But you could serve hot. Slice and serve warm or cold with red onion relish (EDC) or a tomato chutney.

Also found on the Recipe Community: www.recipecommunity.com.au/recipes/chicken-leek-pistachio-and-prosciutto-terrine/136683

1/4 cup cream1 egg1/3 cup pistachio kernels 8-10 slices prosciuttoTomato chutney or red onion relish to serve1 tablespoon kecap manis


http://www.recipecommunity.com.au/recipes/chicken-leek-pistachio-and-prosciutto-terrine/136683











Dinner Inspired by the Chicken Veloute Meal An original recipe by Jessica N

Ingredients:1 clove garlic1 medium brown onion (halved)30g olive oil 500g waterApprox 400g chicken (tenderloins or breast is best). Cut into strips.1 tbsp TM vegetable stock concentrate190-220g leeks, 1-2 leeks approx, white part only). Roughly chopped.

Method:Place garlic & onion into mixing bowl & chop 3sec/spd 7. Add oil and sauté 3 min/veroma/spd 1.Add water and stock to mixing bowl. Place leeks, potatoes and capsicum into TM basket & insert into position.Place the chicken onto the Varoma tray, season and top with herbs. Place remaining chopped vegetables onto Varoma tray, making sure there is space between each piece. Place Varoma into position & steam 17-20min/Varoma/spd 3.Remove Varoma tray. Transfer the leeks, potatoes and capsicum into mixing bowl with the water & stock, season with salt & pepper to taste & puree 1 min/spd 9, gradually increasing from spd 1 to spd 9.Add steamed chicken and vegetables to mixing bowl to combine 30sec/reverse/spd 2.

I like to serve over/with rice or pasta. You could add 1-2 tablespoons of sour cream if you wanted a creamier texture but I like it as is.Great for the kids who pick out all the vegetables (like my toddler) because the sauce they are eating is vegetables too.

* TRTLMT Note: Jessica was a brand new Thermomix owner when she created this!

370-400g potatoes (approx 3 sml potatoes) roughly chopped. *Be careful to keep the potato and leek in proportion, too much potato will make it too starchy.*20-30g red capsicum (deseeded)Whatever herbs you desire. I used a dried herb blend200-300g chopped vegetablesSea salt and ground pepper (to taste)

Cookbook compiled by The road to loving my Thermomixwww.facebook.com/theroadtolovingmythermomix http //theroadtolovingmythermomix.blogspot.com.au 11


Easy Marinated Chicken and Fried Rice An original recipe by Tracey F

Ingredients:2 Chicken Breasts (marinated overnight in Organic Maple Syrup, Soy Sauce and Garlic) or marinade of choice 2-3 cups chopped veggies of your choice1 cup uncooked rice2 eggs slightly beaten (with a bit of milk or water)

Method:Place rice in basket with 1000g water, chopped veggies in middle section and chicken on top (on a bit of baking paper). Cook for15-20 mins Varoma Temp, speed 1. Tip out veggies and rice into your thermoserver. Move chicken to middle rack (you can remove baking paper from the chicken) and place a clean sheet of baking paper on top rack of Varoma. Add eggs to top rack and cook another 5 mins Varoma temp speed 1.Once cooked chop up chicken and egg and mix into rice and veggies. Serve with soy sauce.


Garlic and Lemon Chicken with Green Beans and Potatoes A converted and tweaked recipe by Marian M

Ingredients:2 lemons: 1 thinly sliced, 1 juiced4 cloves garlic, peeled1 teaspoon kosher salt1/2 teaspoon freshly ground black pepperTrimmed green beans , to taste 4 small red potatoes, quartered2 small sweet potato, peeled and chopped 4 chicken breasts , cut into strips or chunks500mls water

Method:Chop garlic 5 seconds, speed 7; add salt, pepper and lemon juice then mix 5 seconds, speed 5.Add in beans and chicken, stir on reverse, 5 seconds, speed 1. Put in a good splash of soy sauce. Layer everything into the varoma without any baking paper. Add water to the bowl without rinsing so the aroma of garlic, soy and lemon would steam through the dish. Cook for 30 mins, varoma temp, speed 3. Serve.

Marians Notes: This recipe was posted in a group I am a member of, I believe it originally came from https://www.facebook.com/highproteinfood I made this with a few changes and a Thermomix conversion tonight.


https://www.facebook.com/highproteinfood

https://www.facebook.com/highproteinfood

Honey Soy Chicken Skewers with Coconut Rice and Vegetables An original recipe by Shea E

Ingredients:Chicken breasts, thighs or tenders for skewers, diced or slicedVegetables of choice

Marinade:1/3 cup ketcap manis2 tablespoons honey1 garlic clove, crushed2cm piece of ginger, gratedSesame seeds

Method:Combine all marinade ingredients (except sesame seeds) in a bowl and marinade the chicken for at least 2 hours, or overnight.Place rice into the rice basket and rinse the rice in cold water.Combine stock and coconut milk in the jug and then place the rice basket in the jug. Place veg to steam in the bottom tray of the varoma and the chicken on the top tray, sprinkling with sesame seeds. Place the lid and varoma on and set 20mins, varoma, speed 4 (I place a tea towel over the top as well) Once time is up check rice and veg and remove if needed, placing in the thermo server. Cook chicken a further 5 mins, varoma, speed 4. (I don’t take my rice out at this stage, just the veg). Serve by pouring the remaining cooking liquid over the rice and veg.

Coconut Rice:400g rice3 cups chicken stock (I use water and 2 tbschicken stock paste)1.5 cups coconut milk


Honey Soy Chicken with Roasted Vegetables An original recipe by Maxine M

Ingredients:1 medium chicken1 tablespoon tmx veg stock concentrate 2 medium onions cut into quarters4 large potatoes cut in half lengthways 4 medium carrots cut in half lengthways

Roasting:1 tablespoon olive oil (approx)Salt and pepperOptional baking paper

Method:Prepare marinade: 1. Combine soy/tamari, honey, ginger, sherry and garlic. Blitz 5 seconds.2. Rub marinade over the chicken and inside the cavity. For extra flavour marinate and refrigerate for 1 hour.3. Add 1.6 litres water & 1 tablespoon vegetable stock into mixing bowl. Place quartered onions & marinated chicken breast side down into Varoma Receptacle. Cook 30min/Varoma/ speed 24. Preheat oven 180 degrees for browning5. Turn chicken over, check enough water is in mixing bowl. Baste chicken with any remaining marinade. Cook for 20min/Varoma/Speed 2.6. Place potatoes into Thermomix basket. Put the Varoma with the chicken and the carrots on the top. Cook for 10min/Varoma/Speed 2.7. Reserve 300 grams stock for gravy, keep the left-over stock for another meal or freeze. 8. Prepare baking tray - lightly grease with olive oil or use baking paper. Place chicken on tray. Roll the potatoes and carrots lightly in oil add salt and pepper place on baking tray. Roast the chicken for a 15 minutes in hot oven. Internal heat for cooked chicken is 165 degrees.9. Place 300 grams reserved stock & 40 grams corn flour in Thermomix bowl. Blitz 10 seconds making sure the flour isn’t in the centre of blade. Cook 5 mins/100/speed 1.

Honey & soy sauce marinade:80 grams soy sauce or tamari2 clove garlic60 grams honey2 cm piece ginger30 grams dry sherry

Gravy:300 grams reserved stock40 grams Corn flour for gravy (may need a little more for a thicker consistency)


Indonesian Chicken with Spices in Banana LeafAn original recipe by Amanda Cook

Ingredients:400 g chicken breast3 tbsp base megenep paste, (see recipe below)3 Kaffir lime leaves, , thinly sliced1 sprig lemon basil1 tomato, roughly chopped1 TBLSP Palm SugarJuice of 2 limes

Banana Leaves, Washed + Bamboo Toothpicks

Method:Hot Paste Method:Add Shrimp Paste to bowl 10 seconds on speed 8. Add the shallots, garlic. chillies, galangal, turmeric, lemongrass & salt. 20 sec on speed 8 to form a paste. Add coconut milk & vege oil & cook 100 degrees 5 mins on speed 1. Set aside to coat minced chicken prior to wrapping in banana leaves & steaming in Varoma.Cut chicken into 6 pieces & mince on Turbo 4-5 times. Place in bowl.Mix with Base Megenep Paste, Bail Leaves, Kaffir Lime Leaves, Tomato, Palm Sugar, Lime Juice & Salt.Cut six 25cm x 20cm pieces from banana leaves. (or use foil). Place a TBLSP of chicken mixture on each leaf. Fold both sides of the leaf over the filling. Fold the open end over & secure with bamboo toothpicks.Set up rice to cook as per (EDC)Add Chicken Parcels to Varoma DishCook for 10mins at Varoma Temp on Speed 4

Also found on the Recipe Community: http://www.recipecommunity.com.au/main-dishes-others-recipes/indonesian-chicken-spices-banana-leaf/17280

HOT SPICE PASTE (Base Megenep)1 tsp Roasted Shrimp Paste80g Shallots peeled40g Garlic Peeled5 Long Red Chillies, Deseeded4 Bird's Eye Chillies, Sliced100g Ginger50g Fresh Galangal1 Tsp Turmeric1 Lemongrass Stalk, Bruised & cut into 3cm pieces1 TSP Salt1/3 cup Coconut Milk20ML Vegetable Oil


http://www.recipecommunity.com.au/main-dishes-others-recipes/indonesian-chicken-spices-banana-leaf/17280
















Paprika Chicken An original recipe by Lisa

Ingredients:1kg chicken thighs, fat removed2 onions, cut in half2 cloves garlic,1 small chilli, optional1 small green pepper, roughly chopped30g Olive Oil1 tomato, roughly chopped1 tblspn Tomato paste

Method:Pour water into TM bowl, insert rice basket and weigh in rice. Put lid on bowl with Varoma on top. Add veges to lower tray and line top tray with wet baking paper and arrange chicken on paper.Cook for 20 mins Varoma, Speed 4. When finished remove rice and veges to Thermoservers. Sit Varoma with chicken aside to be cooked for a further 10 minutes after preparing the sauce.Place garlic, chilli & onion in bowl and chop 5 secs Speed 7.Add capsicum 3 secs Speed 5.Add oil, 3 mins Varoma Speed 1.Add tomato, tomato paste, paprika & chicken stock.Cook 10 mins Varoma, Speed 2 putting Varoma with chicken back on to cook further.If you would like your sauce to be thicker add paste of 1 tblspn of cornflour & 1 tblspn water and cook 1 min 100 deg Speed 1.Add sour cream & blend sauce for 30 seconds Speed 9.

1-2 tblspn paprika (depends on taste)250g chicken stock120g sour cream or plain yoghurtCornflour (for thickening if needed)400g rice (or less, I do 300g for 4 serves + leftover)900g waterSliced veggies



Pepper Garlic ChickenAn original recipe by The road to loving my Thermomix

Ingredients:2 chicken breasts, cut into 6 pieces each400g basmati rice800g water2 carrots, sliced1 broccoli head, chopped into floretsBig handful of snow peasPeas, to tasteCorn, to taste 2 spring onions sliced, for garnishing

Method:Place peppercorns into bowl. Blitz on speed 9 for 15-20 secs. You want some fine pieces and some bigger prices (not whole peppercorns though). Place garlic and spring onions into bowl. Blitz on speed 8 for 5 secs. Scrape down. Add sauces and sugar. Blitz on speed 4 for 5 seconds. Place chicken in bowl and place in the fridge for a few hours or overnight.Place chicken pieces on the bottom varoma tray. Scrape as much sauce out of the bowl on to the chicken. Do not wash the bowl out. This will give the rice a yummy flavour.Place rice into basket. Wash rice thoroughly. Make sure its really wet. Put basket in place in the bowl. Pour over 800g of water.Cook at varoma temp for 22 minutes on speed 3. In the last 10 minutes place veggies on top varoma tray. Put in place. When done check that the chicken is cooked. Remove varomacarefully.Remove rice basket and pour the sauce from the bowl into a jug.Slice the chicken into bite size pieces. In the bottom varoma tray mix the chicken and vegetables including extra shallots together. Pour over the sauce that was set aside in the jug. Serve over rice.

The road o loving my Thermomix www.facebook.com/theroadtolovingmythermomix

Sauce:5g peppercorns5 garlic cloves, peeled2 spring onions, chopped roughly50g soy sauce50g oyster sauce15g brown sugar10g fish sauce



Pepper Garlic Chicken “Fried Rice”An original recipe by The road to loving my Thermomix

Ingredients:2 chicken breasts, cut into 6 pieces each400g basmati rice800g water2 carrots, sliced1 broccoli head, chopped into floretsBig handful of snow peasPeas, to tasteCorn, to taste 2 spring onions sliced, for garnishing

Method:Place peppercorns into bowl. Blitz on speed 9 for 15-20 secs. You want some fine pieces and some bigger prices (not whole peppercorns though). Place garlic and spring onions into bowl. Blitz on speed 8 for 5 secs. Scrape down. Add sauces and sugar. Blitz on speed 4 for 5 seconds. Place chicken in bowl and place in the fridge for a few hours or overnight.Place chicken pieces on the bottom varoma tray. Scrape as much sauce out of the bowl on to the chicken. Do not wash the bowl out. This will give the rice a yummy flavour.Place rice into basket. Wash rice thoroughly. Make sure its really wet. Put basket in place in the bowl. Pour over 800g of water.Cook at varoma temp for 22 minutes on speed 3.In the last 10 minutes place veggies on top varoma tray. Put in place.When done check that the chicken is cooked.Remove varoma carefully.Remove rice basket and pour the sauce from the bowl into a jug.Place the chicken into the bowl. Blitz on reverse, speed 4 for 4-6 secs.In the bottom varoma tray add the rice, cooked veg and shredded chicken. Mix to combine. Pour over the sauce that was set aside in the jug. Sprinkle with shallots.

The road o loving my Thermomix www.facebook.com/theroadtolovingmythermomix

Sauce:5g peppercorns5 garlic cloves, peeled2 spring onions, chopped roughly50g soy sauce50g oyster sauce15g brown sugar10g fish sauce



Prosciutto Wrapped Chicken BreastAn original recipe by Steph S

Ingredients:100g parmesan80g sundried tomatoes60 g butter60 g bacon1 sprig rosemary2 cloves garlic2 tbs yoghurt1 tsp TM veggie concentrate3 tbs pinenuts

Method:Put the following into TM Bowl: parmesan, sundried tomatoes, butter, bacon, rosemary, garlic, yoghurt and TM veggie concentrate.Blend 6 sec/spd 6.Add pinenuts. Mix: 5 sec/ spd 3. Put aside.Place 2 pieces of plastic wrap onto the bench, overlapping by 1/3. Put 2 slices of prosciutto onto plastic wrap. Cut 4 chicken breasts in half and thin them out using a mallet. Place chicken breast onto prosciutto. Spread 1/4 mix onto each breast. Using the plastic wrap, roll the breast into a log. Remove all air, and tie each end securely. Pour 500-600mls water into bowl. Put chicken into top Varoma tray and steam for 35 mins/varoma/spd 4. Meanwhile, using a vegetable peeler, slice 1 zucchini and 2 carrots. When the timer has counted down to 15 minutes, put the carrot and zucchini in the bottom part if the Varoma. Put some asparagus spears in the bottom at 5 minute mark if desired.

Recipe can also be found on the Recipe Community: http://www.recipecommunity.com.au/main-dishes-meat-recipes/steamed-prosciutto-wrapped-chicken-breast-meal/135112


8 slices prosciutto4 chicken breasts Water1 zucchini2 carrotsAsparagus spears


http://www.recipecommunity.com.au/main-dishes-meat-recipes/steamed-prosciutto-wrapped-chicken-breast-meal/135112

















Prosciutto Wrapped Chicken with Creamy Garlic Sauce An original recipe by The road to loving my Thermomix, Inspired by Steph S

Ingredients:2 chicken breasts, fat and skin removed and butteflied8 baby spinach leavesFeta to taste (I used the tiniest of pieces)1/2 tablespoon garlic and herb butter6 slices of prosciutto Vegetables of choice

Method:Place 600mls water into tmx bowl. Cook for 8 mins, speed 3, Varoma temperature.Preheat oven to 180 degrees (this is to crisp up the prosciutto briefly after cooking) Meanwhile, spread a little butter on chicken breasts, top with baby spinach leaves and crumbled feta.Roll chicken up ensuring the filling is secure. Wrap prosciutto around the outside of the chicken tightly.Get a piece of baking paper and scrunch and wet it. Flatten out and place on the bottom Varoma dish. Place chicken on top of it.Cook for 16-18 minutes, speed 3, Varoma temperature.Meanwhile prepare your vegetables of choice (I used asparagus and shaved carrot) and place onto top Varoma tray. Rinse well. In the last 6 minutes of the cooking time place vegetable tray in place and continue cooking. You may need to pop it in sooner depending on the vegetables you use. Once cooked place chicken onto a tray an into an oven for 10 minutes just to crisp up the prosciutto.Place vegies into the thermomoserver or keep together in the Varoma to keep warm.Into the tmx bowl add the garlic. Chop on speed 8 for 4 seconds. Scrape down. Add butter. Cook for 4 minutes, speed 2, 100 degrees Add cream. Cook for 4 minutes, speed 2, 100 degrees. Mix the corn flour and water together to remove any lumps. Add to bowl along with salt and pepper. Season it well. Cook for 2 minutes, speed 2, 100 degrees. Serve sauce over chicken and/or vegetables.

Sauce:4 cloves of garlic, peeled1 tablespoon garlic and herb butter 150mls creamSalt and Pepper, to taste1/2 tablespoon cornflour1 tablespoon hot water


Prosciutto Wrapped Chicken with Mustard Sauce An original recipe by by Steph S

Ingredients:Chicken:2 chicken breasts6 slices proscuitto, Rind removed2 sprigs rosemary, Stalk removed1 brown onion, Quartered2 cloves garlic, Peeled80 grams Semi-Sundried Tomatoes2 slices white bread60 grams Butter1 teaspoon sugar

Mustard Sauce:125 grams white wine80 grams chicken stock100 grams milk100 grams pouring cream1 tablespoon agar-agar, Cornflour could be used if you do not have agar-agar20 grams Dijon mustard20 grams wholegrain mustard

Vegetables:1 Corn Cob, Cut into wheels3 medium sized potatoes, Diced into 2cm cubes, skin-on1 carrot, Cut into 1cm rounds8 broccoli florets1 bunch asparagus spears, Woody Ends snapped off

Method:Mustard Sauce Preparation:1. Place white wine into TM bowl. Cook 10 mins/90C/Speed 4 with MC off.2. Add Chicken Stock, Milk and Cream. Cook 12 mins/80C/Speed 3 with MC off.3. Add Agar-agar (or cornflour). Blend 30 secs/Speed 5. Cook 5 mins/80C/Speed 3.4. Pour out of TM Bowl and set aside in fridge.Chicken Stuffing:1. Place Rosemary into TM bowl. Chop 15 secs/Speed 7. Add Onion and Garlic. Chop 7 Secs/Speed 6. Cook 5 mins/100C/Speed 2.2. Add tomatoes, torn bread slices and butter into TM bowl. Chop 20 sec/Speed 6.Chicken1. Make a slice in each breast, trying not to cut through. This will 'Butterfly' the chicken breast. Place onto a chopping mat and thin out with a meat mallet.2. Lay out 2 pieces of plastic wrap on the bench. Overlap the wrap by half. Repeat again so you have one for each breast.3. Place 3 slices of proscuitto on each set of plastic wrap, overlapping each slice.4. Lay Butterflied chicken breast on proscuitto slices.5. Place half of the stuffing mixture on each breast, and spread over the breast.6. Using the plastic wrap to assist you, roll the breast, ensuring you do not wrap the plastic wrap inside the chicken.7. Wrap each breat in plastic wrap. Ensure it it as tight as possible. Twist each ends to secure, and tie a knot as close to the end of the breast as possible. Cover with another layer of plastic wrap.8. Place chicken breats in bottom tray of varoma.Cooking1. Place 1000g Water into the TM bowl.2. Place the steamer basket into the TM bowl (Containing the hard vegetables).3. Place varoma on top of TM bowl.4. Cook 20 mins/Varoma/Speed 4.5. Add Broccoli and Asparagus in top Varoma tray and cook 15 mins/Varoma/Speed 4. Set aside vegetables and chicken.6. Discard water out of TM Bowl.7. Place prepared sauce mix in TM bowl. Add Mustards. Cook 4 Mins/80C/Speed 4.8. Remove Plastic wrap from chicken, and cut each breast into six medallions.Can be found on the Recipe Community: http://www.recipecommunity.com.au/main-dishes-meat-recipes/prosciutto-wrapped-chicken-mustard-sauce/108759


http://www.recipecommunity.com.au/main-dishes-meat-recipes/prosciutto-wrapped-chicken-mustard-sauce/108759
















Raeline’s Leftover Varoma Achievement Meal! An original recipe by Raeline

Ingredients:SalamiRoast ChickenCooked Vermicelli 1 onion1 clove garlic, peeled1 red capsicum, rough chopped and deseededBroccoli florets Corn cob, kernels cut off 700gm water

Method:Ingredients salami, roast chicken and rice vermicelli (the leftovers). Steam for 13 minutes 1 chopped onion, 1 glove garlic, 1 red capsicum chopped , broccoli cut into smallish florets, 1 cob of corn (cut the kernels off) varoma speed 2 with 700 grams water. Stir in chopped chicken, chopped salami rice vermicelli varoma speed 2, 2 minutes just to heat through. Serve in varoma with lid underneath to catch juice and sprinkle hand full of pine nuts over the top. Simple, fast and easy.

* TRTLMT Note: This was Raelines first ever varoma meal! What a great first meal!

The road to loving my Thermomix www.facebook.com/theroadtolovingmythermomixCookbook compiled by The road to loving my Thermomix


Cookbook compiled by The road to loving my Thermomixwww.facebook.com/theroadtolovingmythermomix http://theroadtolovingmythermomix.blogspot.com.au

Steamed Dumplings with Dipping SauceAn original recipe by Steph S

Ingredients:Dumplings:500 grams Pork or Chicken Mince2 Asian Shallots, Peeled and halved2 cloves garlic1 tablespoon ginger, fresh2 bunches coriander, Roughly Chopped, Including roots1 carrot, Quartered230 gram Tin Water Chestnuts1 egg2 teaspoons sesame oil1 tablespoon light soy sauce1 tablespoon Kecap Manis or Oyster SauceSalt & White Pepper, To Taste45 Wonton (Gow Gee) Wrappers

Method:Wontons:Place shallots, garlic, ginger, coriander and carrot into the TM bowl. Chop on speed 7 for 15 seconds. Cook on 100/Speed 3 for 3 minutes. Add Water Chestnuts to TM bowl. Mix for 4 seconds on speed 5. Add Mince, Egg, Oil, Sauces and Salt and Pepper. Mix on speed 2 until combined into a paste. Place a small spoonful of mixture (just under a teaspoon) in to the centre of each wonton wrapper. Pinch together firmly together to seal. If Steaming in Varoma, clean TM bowl and place 900g water into the TM bowl. Steam for 15 minutes, Varoma Temperature, Speed 4. Alternately, wontons can be deep fried until crispy and golden.Dipping Sauce:Blend Onion, carrot, garlic and chillies for 10 sec/speed 5. Scrape down sides of bowl. Add Olive Oil and sauté 8 min/100/speed 1. Add tomatoes and salt. Cook 16 minutes/100 speed 2. Blend 20 sec/speed 7. Pour into serving bowl. Freeze leftover sauce.

Also found on the Recipe Community (with additional notes): http://www.recipecommunity.com.au/recipes/steamed-dumplings-dipping-sauce/108611

Dipping Sauce:1 brown onion, Peeled and quartered1 carrot, Quartered4 cloves garlic, Peeled2 large red chillies, Seeds removed20 grams oil2 fresh tomatoes, (around 120g each)1/4 teaspoon salt, Or TM Veggie Concentrate

24

http://www.recipecommunity.com.au/recipes/steamed-dumplings-dipping-sauce/108611







Steamed Paprika and Chilli Chicken SkewersAn original recipe by Tanya H

Ingredients:Chicken and Marinade:500g chicken breast, sliced into 2-3cm pieces (you can use any chicken cut you like)3 tsp ground paprika1 tsp chilli powder1 tsp ground coriander½ tsp garlic saltBlack pepper to taste3 tbsp olive oil1-2 garlic cloves2tbsp crushed tomatoes (I used the tinned version)Juice of 1 lime1000g boiling water (for steaming)

Veggies:Use any veggies you like, I used eggplant and carrot

Method:1. Mix all the marinade ingredients in a large bowl. Mix chicken through the marinade, cover with cling wrap and allow to marinate in the fridge for an hour or longer if you have time.2. Thread chicken onto skewers and place onto Varoma tray.3. Cut up the veggies and place in Varoma dish.4. Add boiling water to bowl and place Varoma into position.5. Cook for 20minutes on ST (varoma) temp, speed 3.6. Check that the chicken is cooked, add a few more minutes if needed.7. Squeeze lime juice over chicken before serving



Steamed Stuffed Chicken and Brown Rice An original recipe by Andrea R

Ingredients:Chicken:Chicken Breasts, 1 per personCashews, to taste see recipeCranberry Sauce to taste see recipeBrie Cheese to taste see recipe 400g Brown rice900g water

Method:Cut a pocket into the middle of the chicken breast 's and added some crushed cashews (zip lock bag and rolling pin),cranberry sauce and brie cheese, would have been nice with some pesto or spinach leaves also, but ran out of time . Add 400g Brown rice to steaming basket and pour over 900g water. Cook for 15min/Varoma/speed 2Then Added about 100ml boiling water from kettle to bowl, placed Varoma trays on top with stuffed chicken breasts in. (I lined the top basket with baking paper to save a bit of cleaning). Cook 20min/Varoma/speed 4I did it for that long as I had a big breast in there, the smaller 2 only took about 15min.I cut up a bit of raw red and yellow capsicum and some snow peas as a side and added a bit more cranberry sauce to top the chicken.




Teriyaki Chicken “Fried Rice” An original recipe by The road to loving my Thermomix

Ingredients:2 chicken breasts, cut into 6 pieces each400g basmati rice800g water150g Teriyaki Sauce of choice2 carrots, sliced1 broccoli head, chopped into floretsBig handful of snow peasPeas, to taste

Method:Place chicken and sauce in bowl, mix on speed 3 until coated and place in the fridge for a few hours or overnight.Place chicken pieces on the bottom varoma tray. Scrape as much sauce out of the bowl on to the chicken. Do not wash the bowl out. This will give the rice a yummy flavour.Place rice into basket. Wash rice thoroughly. Make sure its really wet. Put basket in place in the bowl. Pour over 800g of water.Cook at varoma temp for 22 minutes on speed 4.In the last 10 minutes place veggies on top varoma tray. Put in place.When done check that the chicken is cooked.Remove varoma carefully.Remove rice basket and pour the sauce from the bowl into a jug.Place the chicken into the bowl. Blitz on reverse, speed 4-5 for 4-6 secs. You want it shredded not paste like.In the bottom varoma tray add the rice, cooked veg and shredded chicken. Mix to combine.Pour over the sauce that was set aside in the jug.Sprinkle with shallots.Serve.


Corn, to taste2 spring onions sliced, for garnishing(Use any vegetable you like)


Varoma Steamed Chinese Chicken An original recipe by Steph S

Ingredients:Marinade:110 grams brown sugar130 grams soy sauce, Preferably Light Soy130 grams chinese cooking wine4 spring onions, White, except for 1st cm, and light green50 grams ginger500 grams water

Method:1Place Spring Onions, Ginger, coriander and water (from chicken ingredients) into TM Bowl and blend 20 sec/Speed 5. Scrape inside of bowl. blend 30 sec/Speed 5.Insert 1 tbs mixture in between meat and skin of each thigh. Leave any remaining mixture in the TM bowl. Place chicken thighs into Varoma (using both top and bottom tray).Put all marinade ingredients in the TM bowl. Heat 5 mins/90/Spd 2. Pour into a jug. Place the Varoma with the chicken in it, on top of the TM. Pour the marinade over the chicken, 1/2 on the bottom tray, 1/2 on the top tray. The water drips down to the TM bowl to create the steaming liquid. Cook 23 mins/Varoma/Spd 4. Once cooked, place chicken into the thermoserver. Pour all liquid (now the sauce) over the chicken, into the thermoserver.Place rice into steamer basket. Rinse well. Place water (900g) into the TM bowl. Place steamer basket containing rice into the TM bowl.Place Varoma on top. Place Bok Choi into Varoma and put lid on. (I only quickly rinse the Varoma). Cook 16 mins/Varoma/Spd 4.Serve Rice, Chicken, Vegetables together with a couple of spoonfuls of sauce.

Recipe also on the Recipe Community: http://www.recipecommunity.com.au/recipes/varoma-steamed-chinese-chicken-meal/112935

Chicken:8 Chicken Thighs (SKIN ON)4 spring onions, (80G)40 grams ginger20 grams Coriander, (Root, Stems & Leaves), Optional20 grams water2 Heads Bok Choi, Washed, and halved300 grams jasmine rice, Washed and placed in steamer basket.900 grams water


http://www.recipecommunity.com.au/recipes/varoma-steamed-chinese-chicken-meal/112935










Warm Steamed and Shredded Chicken Salad An original recipe by Larniemac

Ingredients:600g chicken breast (cut slightly larger than tenderloin size)1 lemon3 cloves garlic6 baby potatoes1 cup Sweet potatoes cut in cubes3 eggs2 tabs mayo1/4 red onion

Method:Put garlic in TM 2sec sp 5. (Put half aside (for marinade) together with juice of lemon and marinade for as long as you have time).Add red onion in TM (with garlic) 2sec sp 5Set onion and other half of garlic aside.Put approx 800g of water in TM bowlAdd eggs, potato/sweet potato to steamer basket.Put chicken in 2 layers of Varoma tray (leaving space for steam to come through)20min, Varoma sp 4 (check chicken is cooked through)Remove basket and empty water. Cut eggs in quarters and add to your serving bowl. Add potato.Add chicken to TM bowl and shred 4 sec reverse sp4.Add chicken to serving bowl along with your set aside red onion, garlic and 2 tabs mayo.Gently mix, season with salt and pepper as required and serve.



Beetroot and Kangaroo Salad An original recipe by Jodie W

Ingredients:1 serve or more of Beetroot Salad from the Thermomix Everyday Cookbook2 mini kangaroo roastsBaby spinach leaves

Method:Make the EDC Beetroot salad. Place 2 mini kangaroo roasts in the varoma. 500ml water, varomatemp sp 1 for 20 mins. Slice up on a bed of spinach and beetroot salad. It is yum and perfect for this 40 degree day in Vic!



Lamb Shank and Sweet Potato Risotto An original recipe by Kirstie H

Ingredients:1 Spanish onion, Cut into quarters2 cloves garlic6 sprigs parsley, Leaves only1 tablespoon TM vegetable stock concentrate1000 grams cold water2 Lamb Shanks2 sprigs rosemary1 carrot, Roughly chopped

Method:Place Parmesan Cheese in bowl and Mill 15 sec/ Speed 9, set aside.Chop Red onion, garlic and parsley 2 sec/ Speed 7, scrape down sides of bowl. Add EVOO and Sauté 2 mins/90 deg/ Speed 1.Add to bowl -TM Vegetable Stock, 500g Water, red wine and jar of crushed tomatoes. Place Varoma on top with Lamb Shanks (Slice Shanks to the bone to make steaming time quicker) and top with Rosemary. Cook 15 mins /Varoma / Speed 1.Add Simmer basket with carrots and sweet potato, with Shanks still in varoma on top cook for further 30 mins/ Varoma/ Speed 1 or until shanks are cooked.Remove Shanks (let cool for 5 mins) then strip off meat and chunk chop.Remove simmer basket with vegetables and tip into bowl carefully.Add Arborio rice, 500g water and lamb chunks and cook 17 mins/ 90 deg/ / Speed 2.When cooking is finished, tip into thermoserver and cover with lid for another 5 mins.Serve with Grated Parmesan to taste.

Also found on the Recipe Community (with additional notes): http://www.recipecommunity.com.au/pasta-rice-dishes-recipes/lamb-shank-and-sweet-potato-risotto/133772

1 sweet potato, Roughly Chopped40g red wine200 grams Arborio rice200g jar Crushed tomatoes100 grams parmesan cheese, blocksalt and pepper, to taste20 grams EVOO (extra virgin olive oil)


http://www.recipecommunity.com.au/pasta-rice-dishes-recipes/lamb-shank-and-sweet-potato-risotto/133772


















Lemongrass and Pork Meatballs with Vietnamese Dipping Sauce An original recipe by Steph S

Ingredients:500 grams pork mince5 spring onions, Cu into 1" Lengths3-4 stalks lemongrass, First 10-15cm, cut into 1cm pieces20 grams ginger3 cloves garlic1 carrot1 egg1 tablespoon fish sauce1 tablespoon kecap manis

Method:Making the Meatballs:Place Spring Onion into the bowl. Chop 5 sec/Spd 5. Scrape bowl & chop 5 sec/spd 5.vSet aside.Add the following to TM bowl: Lemongrass, Ginger, Garlic, Carrot. Chop 15 sec/Spd 8. Add egg. Mix 4 sec/Spd 4. Add Pork Mince, Fish Sauce, Kecap Manisand reserved spring onions. Mix 15 sec/Spd 3. Scrape bowl. Mix 5 sec/spd 3.Rolling and cooking meatballs:Using your hands, roll meatballs into balls, just smaller than the size of a golf ball. Place directly onto Varoma trays. Try to leave a small gap around each ball. Place Varoma onto TM bowl. Cook 15 mins/Varoma/Spd 4.Dipping Sauce:Whilst the meatballs are cooking, in a small bowl, place sugar and hot water. Stir to dissolve sugar. Add Sambal olek, vinegar and fish sauce, (and coriander if using) and mix. Serve.

Also found on the Recipe Community: http://www.recipecommunity.com.au/starters-recipes/vietnamese-lemongrass-pork-balls-dipping-sauce-varoma-steamed/139243

Dipping Sauce2 tablespoons sugar4 tablespoons hot water2 teaspoons fish sauce1 teaspoon Sambal Olek (Chilli Paste)1 tablespoon white vinegarCoriander, Sliced finely (Optional)


http://www.recipecommunity.com.au/starters-recipes/vietnamese-lemongrass-pork-balls-dipping-sauce-varoma-steamed/139243


















Meatballs and Zucchini “Pasta”A converted and tweak recipe by Tana H. Original recipe from The Bikini Cookbook Italy*

Ingredients:Meatballs:500g mince1 tsp Italian herbs2 cloves garlicSalt & pepper

Zucchini Pasta:2 medium zucchinis julienned

Method:Meatballs:Place garlic in thermomix bowl & blitz 10secs/spd 9 scrape down sidesAdd remaining ingredients 30secs/spd4Remove & roll into little balls & place on top varoma traySauce:Place all ingredients in bowl

Put bowl & varoma on 30mins/ spd 2 / varomafter 20mins turn off & carefully add zucchini pasta into bottom varoma bowl. Finish cooking for remaining 10 minutesServe zucchini pasta, with meatballs & sauce on top.

* Permission given to publish this tweaked recipe.


Sauce:1 tin of diced tomatoes1 tble tomato paste2 cloves garlic1 tsp Italian herbs1 carrot



Morrocan Meatballs An adapted recipe by Bella M

Ingredients:Tomato Sauce:2 tablespoons olive oil or butter 2 cloves garlic, finely chopped or pressed1 teaspoon sweet paprika 1/2 teaspoon ground cumin 1/4 teaspoon ground turmeric 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon red pepper flakes or cayenne 790 g of diced or whole tomatoes1/4 teaspoon saffron threads into 1/4 cup hot water1/4 cup finely chopped fresh parsley 1/4 cup finely chopped fresh coriander

Method:Put all meatball spices in a bowl with the mince, chop the onion, parsley & coriander in TM, then add that to the mince. Set aside.Then add about 20g oil, with the garlic in the bowl of the TM with the sauce spices, Varoma 3mins.Then add the tomatoes or tin tomatoes, 15m varoma sp2 while then cooking the meatballs in the varoma.Then tip them into the thermoserver, add some eggs and put it under the grill till the whites are cooked and the yolks still runny.Sprinkle with chopped coriander & parsley.

Adapted from here: http://www.marksdailyapple.com/moroccan-meatball-and-egg-tagine/#axzz2pSYWlyfk8


Meatballs:450g ground beef or lamb2 tablespoons grated red onion1 teaspoon sweet paprika 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon pepper 1/4 teaspoon red pepper flakes or cayenne 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh cilantro4 eggs for final presentation (do not add to meatball mix)


http://www.recipecommunity.com.au/recipes/coconut-curried-sausages-and-rice/126238










Pimped Up Silverside with Honey Bourbon Glaze An original recipe by Vickey S

Ingredients:Glaze:1/3 cup tomato sauce1/4 cup bourbon (I used Honey Bourbon for a sweeter taste)1/4 cup apple cider vinegar2 tablespoons packed brown sugar2 tablespoons soy sauce1 tablespoon seeded mustard

Silverside:1kg silverside1/2 onion1 tablespoon brown sugar1 tablespoon brown vinegar6 whole cloves6 whole peppercorns1 tablespoon vegetable stock concentrate1 litre of hot waterVeggies of choice

Sauce:1 egg1 tablespoon cornflour1 teaspoon dry mustard powder1/4 brown vinegar3/4 cup reserved liquid from bowl1 tablespoon of sugar (only if you didn't use a sweet glaze, otherwise the liquid from the bowl will be sweet enough)

Method:Place all glaze ingredients into the Thermomix bowl and cook 100 degrees, speed 3, for about 10-15 minutes until it has thickened slightly. Remove and place into a jug.Place onion in the bowl and chop for 3 seconds speed 4. Scrape down.Place sugar, vinegar, cloves, peppercorns, stock and water in the bowl.Wash silverside and place in the bottom tray of the Varoma and sit on top of the bowl. Cook at Varoma temp, 50-60 minutes, speed 2.After 50 or so minutes add some vegies of your choice around the side of the Varoma. Also add some more water to your Thermomix bowl.This is where you start to use your glaze. Pour a little on top of the silverside until it is just coated. Then you need to repeat this three or four times over the next 30 minutes while your vegies are cooking. The more times the better! I even turned my silverside to get sauce on both sides.After about 1 - 1 1/2 hours it will be cooked enough.Remove from Varoma and place in thermoserver. Rinse and dry the bowl reserving some liquid.Add all ingredients and cook at 70 degrees, 5 minutes, speed 3 or until thickened. Add more reserved liquid if you need to.Slice the silverside and serve up with sauce drizzled over the top.


Reheating Silverside and Steaming Veg An original recipe by Sarah C

Ingredients and Method:Decided to reheat the meat in the Varoma while steaming the broccoli and broccolini.Added lemons and ginger slices for flavour in the Varoma dishes and then cloves, cinnamon and bay leaves to the 500mls water in the bowl. Set for 15-20mins on speed 2 on Varoma temperature.Sooooo good. Corned beef so sweet and succulent (just like when I cooked it in the Varoma). Hubby couldn't believe his luck. Wasn't sure if this would work but totally thrilled with the results.


Varoma Steamed Mini Beef Fillet MignonsAn original recipe by Steph S

Ingredients:1 x 150g Beef Fillet made 6 bite size fillet mignonsStreaky bacon Caramelised onion and porcini butter (see link to the right)

Method:1 x 150g Beef Fillet made 6 bite size fillet mignons. Cut fillet into 1" cubes. (You could use another cut of good quality steak, as long as it is reasonable thick)Wrap streaky bacon around each piece- secure with toothpicks.Sear for 30 seconds on each side in a fry pan. Put into Varoma tray. (I make them up to this point and refrigerate them until needed).Cook 18 mins/Varoma/Speed 4.

Serve topped with a small dollop of Caramelised Onion & Porcini Butter. Recipe link below.

http://www.recipecommunity.com.au/recipes/caramelised-onion-porcini-butter/124206










Varoma Steamed Saltimbocca with Marsala Sauce & Vegetables An original recipe by Steph S

Ingredients:Veal Rolls:8 pieces Veal Girello, Thinned with a mallet, I have allowed 2 to make each roll as the slices were small8 slices Prosciutto2 Handfuls Spinach Leaves, Stalks removed12 sage leaves4 teaspoons olive oil4 pinches salt

700 grams Potatoes, Peeled and cut into 1 inch cubes50 grams Salted butter1 teaspoon salt2 handful green beans, I used frozen beans2 Handfuls Broccoli, I used frozen broccoli

Method:Caramelising the Onions and Garlic for the Sauce:Place Onion and Garlic for the sauce, into the TM bowl. Chop 5 sec/spd 5. Scrape bowl. Chop, 5 sec/spd 5. Add Oil. Sauté 20 mins / Varoma / Spd 2. Set Aside.Making the Veal rollsPlace 2 sheets of Plastic wrap on bench, overlapping by 1/2. Repeat so there are four. Place 2 slices of prosciutto on each plastic wrap. Place 2 pieces of Veal on top (one in front of the other, only a slight overlap), followed by a single layer of spinach, and 3 of the sage leaves. Drizzle 1 tsp of olive oil and a pinch of salt on each. Using the Plastic wrap to assist you, roll the veal into tight logs. Push air out from ends, roll, and tie with a knot right at the end of the meat. Put meat into bottom Varoma tray and set aside.Cooking the Potatoes and the vegetables:Place 800g water into TM bowl. Place potatoes into steamer basket and place this into the TM bowl. Place Varoma containing meat on top. Cook 18 mins/Varoma/Spd 4. Meanwhile, place the greens into the top Varoma tray and set aside. Once the timer has finished, add the top Varoma tray containing the green vegetables. Cook 8 mins/Varoma/Spd 4. Remove Varoma tray and steaming basket and set aside. Empty water from TM bowl. No need to wash bowl.Making the Mashed Potato:Place the butterfly into the TM bowl. Put the cooked potatoes into the bowl. Add the Butter and Salt. Mash 25 sec/Spd 4. Scrape out potatoes into a bowl. Quickly wash TM bowl. Set aside for serving.Making the Sauce:Put the previously caramelised onion and garlic into the TM bowl. Add remaining ingredients: Porcini Powder, Masala Wine, Honey, Milk & TM Vege Stock Concentrate. Blend 3 sec/Speed 6. Cook 5 Mins/80C/Spd 2. Serve!!

Also found on the Recipe Community: http://www.recipecommunity.com.au/recipes/varoma-steamed-saltimbocca-marsala-sauce-vegetables-meal/136079

Masala Sauce:2 Brown Onions, Peeled and halved2 cloves garlic, peeled15 grams oil1 teaspoon porcini powder120 grams marsala wine1 teaspoon honey4 tablespoons milk, (Or cream)1/2 teaspoon TM vege stock concentrate, (or salt)

38

http://www.recipecommunity.com.au/recipes/varoma-steamed-saltimbocca-marsala-sauce-vegetables-meal/136079














Cheat's Curried Sausages and Rice An original recipe by The road to loving my Thermomix

Ingredients:8 sausages300-400g basmati rice + 800g water 10g coconut oil1 onion, peeled and quartered2 cloves of garlic, peeled1/2 tabs curry powder, use as much or as you prefer1 zucchini, roughly chopped1 large carrot, cut into small pieces300ml water400g tinned tomatoes or fresh1 tabs vegetable stock concentrate

Method:Place rice into basket. Rinse thoroughly. Place into Thermomix bowl. Pour over the 800g water. Attach lid. Place Varoma on top. Place sausages in the bottom Varoma tray. I do them in two layers, criss crossed, with space between each one. Cook at Varoma temperature for 20 minutes on speed 2. Once done and you have checked the rice is cooked, remove Varoma and rice basket. Pour rice into thermoserver and set aside. Set sausages aside. Empty water from the bowl.Add zucchini, onion and garlic to the bowl. Blitz on speed 9 for 5 seconds. Scrape down. Repeat. Add coconut oil and curry powder and cook at 100 degrees for 5 minutes on speed 1. Insert butterfly attachment (Please note: Because this is curry your butterfly will most likely stain. You can do it without the butterfly but I find the sausages and veg end up chopped and resemble mince). Add carrots, water, tomatoes and stock concentrate. Cook at 100 degrees for 15 minutes, reverse on speed 1. Meanwhile remove skins from sausages and chop into small chunks. Once the sauce is done, add the sausages. Mix on reverse, spoon soft for 2 minutes or until sausages are completely covered in the sauce.




Coconut Curried Sausages and Rice An original recipe by Nikalene, Skinnymixers

Ingredients:1 Small brown onion, peeled, halved30 g butter or oil1kg thin beef sausages300 g basmati rice1-2 tbsp Red Curry Powder, (Malaysian is best!)2 tbsp vegetable stock concentrate

Method:Place sausages on in Varoma tray, in a layered up ladder style to allow for air flow.Weigh rice into the TM basket and rinse well.Put the onion into the Thermomix bowl, chop speed 6 for 3 seconds.Scrape bowl down. Add butter. Cook speed 1, 2 minutes, 100 degrees.Add red curry powder. Cook speed 1, 1 minutes, 100 degrees.Add water, stock and tomato paste to bowl. Put rice basket in place. Put Varoma in place. Cook speed 4, 20 minutes at Varoma temperature. Periodically stir rice up with spatula while cooking.Remove sausages and set aside.Remove rice to thermoserver to keep warm. ** do not drain liquid, keep it in bowl**Peel and slice sausages. ** put in the butterfly** Add cut sausages, coconut milk and peas to bowl. Cook speed soft, reverse, 8 minutes, 100 degrees.

Also featured on the Recipe Community: http://www.recipecommunity.com.au/recipes/coconut-curried-sausages-and-rice/126238


850 g water3 tbsp tomato paste1 tin coconut milk200 g frozen peas












Sausage and Red Lentil Casserole An original recipe by The road to loving my Thermomix

Ingredients:8 sausages1 large carrot, roughly chopped1 large zucchini, roughly chopped1 onion, peeled and quartered2 garlic cloves, peeled1 leek, roughly chopped6 slices short cut bacon, diced10g olive oil

Method:Place sausages in the large varoma bowl. Set aside for now.Place carrot and zucchini in the bowl. Blitz on speed 8 for 5 secs. Place into a bowl and set aside. You could use any vegetables you like at this stage. Place onions, leek and garlic into bowl. Blitz on speed 9 for 5 secs. Scrape down. Repeat. Add bacon and oil. Place varoma tray on topCook at 100 degrees, 5 minutes, reverse, speed 2. Once done take the varoma off, add carrot and zucchini mix, water, lentils, tomatoes, pepper and stock to tmx bowl and put the varoma back in place. Cook at varoma temperature, 15 minutes, reverse, speed 2.Once done remove the varoma tray. Remove skins from sausages and slice. Attach the butterfly to the bowl. Add the sausages. Cook at 100 degrees, 5 minutes, reverse, speed 1. I put the sausage mixture in the Thermoserver, wash the bowl out and make EDC mash to serve it on. You could serve this over rice, pasta, cous cous etc instead. You can also steam additional vegetables along with the sausages to serve on the side of needed or steam the potatoes at the same time as cooking the casserole for your mash.

100g water400g tinned tomatoes1 or 2 large tablespoons vegetable stock paste50g dried red lentilsCracked pepper Mash/Pasta/Cous Cous/Polenta to serve


Sharon's Devilled Sausages An original recipe by Sharon



Sausage RaguAn original recipe by Amanda P

Ingredients:8 thin sausages1 onion, quartered3 garlic cloves1 carrot, sliced into 81 zucchini, sliced into 82 sprigs rosemary (or 1 Tbsp of dried)2 sprigs oregano (or 1 Tbsp of dried)A few sprigs of parsley1200gm boiling water

Method:Add boiling water to TMX bowl, add pasta to the water and add sausages to the top Varoma tray. Set into place on top of lid. Steam Varoma/16 minutes/speed 2.When done, drain pasta in the steaming basket and add to the Thermoserver. Cut sausages into 1cm slices and add to Thermoserver as well.Empty water from TMX bowl and add onion, garlic, carrot, zucchini, oregano, rosemary and parsley and chop 4 seconds/speed 7.Add oil and sauté Varoma/5 minutes/speed soft/reverse.Add red wine, tomatoes, tomato paste and stock and mix 5 seconds/speed 4 then cook 100C/20 minutes/speed soft/reverse (with steaming basket on top to prevent spits).Add sausages and pasta and mix 10 seconds/speed 1/reverse. NOTE: If the entire contents exceed the MAX mark on the jug, just tip it all into a bigger bowl and mix together by hand.

Also featured on the One Crafty Mum blog: http://www.onecraftymum.com/sausage-ragu-recipe/


30gm oil150gm red wine200gm pasta shells400gm crushed tomatoes (one can)40gm tomato paste2 Tbsp TMX vegetable stock concentrate


http://www.onecraftymum.com/sausage-ragu-recipe/





Varoma Sausages, Sweet Potato Mash and Vegetables An original recipe by The road to loving my Thermomix

Ingredients:8-10 sausages600g warm water2 small sweet potatoes (pumpkin or potato can be substituted or any veg you like mashed)Vegetables of choice - carrot, cauliflower, broccoli, corn, peas, beans, squash etcSalt and pepper

Method:Peel sweet potatoes and cut into small pieces. Place into steamer basket and place basket into Thermomix bowl.Poor over warm water.In the bottom Varoma tray lay the sausages 5 on the bottom lengthways, 5 on top sideways. This allows steam to rise and even cooking.Cook on Varoma temperature for 9 minutes, speed 4.Fill the top Varoma tray with vegetables of choice.Cook on Varoma temperature for 10 minutes, speed 4. Remove Varoma. Drain water from bowl (tip: some people save this water for stock - it may be slightly fatty however depending on your sausages) and put sweet potatoes into bowl with a little salt and pepper (tip: a little curry powder works well too!). Blitz on speed 4 for 10 seconds or until smooth.I peel the skin off the sausages at this point too.Serve sausages with mash and vegetables.

My children love “snail” sausages!


Perfectly Steamed Fragrant MusselsAn original recipe by Suzanna P

Ingredients:1 large brown onion3 stalks celery2 cloves garlic2 green onions6-8 stalks parsleyMussels

Method:Roughly chop vegetables and herbs in bowl on speed 7. Line Varoma with this mix.Place cleaned mussels on top.Close lid .Varoma speed 1 about 10 minutes depending on size of mussels.No need to clean bowl after chopping veggies, the bits add flavour to the water.Batches 2 and 3 of the mussels (using the same veggie bed) took only 5 minutes as Varoma heat had already been reached.


Steamed Fish and Coconut RiceAn original recipe by Debbie R

Ingredients:Marinade:4 pieces Basa Fish1 piece ginger, (Small)1 clove garlic1/2 level teaspoon sesame oil1/4 scoop soy sauce, (cup)1 heaped tablespoon brown sugarTo taste chilli flakes, (Optional)

Method:Wash and chop broccoli and carrot, trim green beans.Put ginger and garlic in TMX bowl, Sp7 for 5 seconds. Remove contents and place in a separate bowl. Add sesame oil, soy sauce and brown sugar to ginger and garlic mince. Mix well and set aside.Fill TMX bowl with water 1L of water and add coconut milk. Place rice in TM basket, rinse and insert into TMX bowl. Place chopped veggies in Varoma dish and set on top of TMX bowl. Cook on Varoma/5min/Sp3.Whilst rice and veggies are cooking, wet baking paper and scrunch, place on Varoma tray and add fish with marinade and chilli flakes on top of fish.Once 5mins is up, add Tray to Varoma with fish and set to Varoma/15min/Sp3.Check on rice after 10 mins, if cooked remove TM basket. If one element (rice, veggies & fish) isn't cooked after the 15min, remove whatever has cooked and set TMX or further 3 mins on same settings. Use fish marinade to flavour rice and vegetables if you like.

Also found on the Recipe Community: http://www.recipecommunity.com.au/recipes/steamed-fish-vegetables-coconut-rice/136617

Rice:80 g basmati rice100 g coconut milk

Vegetables:80 g Broccoli80 g green beans80 g carrot


http://www.recipecommunity.com.au/recipes/steamed-fish-vegetables-coconut-rice/136617










Steamed Salmon & Asian Greens with Herb Dressing An original recipe by Rarni J

Ingredients:Salmon and Greens :2 lemons sliced2 Salmon fillets1 small bunch parsleysalt and pepper to taste3 heads bok choy

Method:Place 500ml hot water in the bowl.Add 3 heads bok choy to top steaming rack (remove ends)Place 3-4 springs parsley on bottom steaming rack (Varoma) place salmon filets on top skin side facing the base, season with salt & pepper, place 2-3 lemon slices on top & some dill. Assemble in top of mixing bowl & cook 15 mins at Varoma temp, Sp 1.Once cooked assemble on plate. Empty the bowl of hot water & place 20ml coconut oil, juice 1 lemon, 2 shallots, 1small chilliseeds removed, 2 sprigs parsley and 1 sprig dill & blend 10 seconds speed 10.Drizzle on top of salmon and bok choy.

Also featured on the Recipe Community: http://www.recipecommunity.com.au/main-dishes-fish-recipes/raw-cauli-tebbouleh/143077


Herb and Chilli Dressing:1 juice of 1 lemon20 mls coconut oil1 small chilli, seeds removed2 sprigs shallots1 sprig of dill & parsley each


http://www.recipecommunity.com.au/main-dishes-fish-recipes/raw-cauli-tebbouleh/143077












Teriyaki Salmon and Brown Rice An original recipe by Elizabeth J

Ingredients:Marinade:1 clove garlic (more if you like it more garlicky) 1-2cm ginger Dash of soy sauce (I normal put a lot) 2 tsp brown sugar.

Salmon fillets :Vegetables of your choice (I normally do broccoli, carrots and peas)Brown Rice (I follow EDC recipe)

Method:Whiz all marinade ingredients for 5 sec on speed 4 (check and redo if you'd like the ginger/garlic smaller) Place salmon in a container (I sometimes put in thermosever) and pour marinade over. Marinate it for as long as you'd like (5 mins to overnight) . Place brown rice into basket in jug with water to just covering 3. Place vegetables in bottom tray of Varoma and cover with lid. Cook 15mins/Varoma/Sp 2. Top up water if required. Place salmon in top tray of Varoma (keep left over marinade) and place on top of vegetables. Cook 20mins/Varoma/Speed 2 Dish up rice, salmon and vegetables. I place the left over marinade into a gravy boat and place on table - good for top up if you'd like a sauce or more flavour.

The road toCookbook compiled by The road to loving my Thermomix

www.facebook.com/theroadtolovingmythermomix http //theroadtolovingmythermomix.blogspot.com.au 48

Varoma Steamed Salmon with Zucchini Salad and VegetablesAn original recipe by Steph S

Ingredients:4 pieces Salmon Fillet (I used Skin Off)4 portions green beans, ( used frozen Beans)8 pieces Broccoli2 Carrots, peeled thinly using a vegetable peeler

Method:Salmon & Vegetables:Fill TM bowl to 1L mark.Place Beans, Broccoli and Carrot into bottom tray of Varoma.Place Salmon slices on top tray of Varoma.Put Varoma on top of TM bowl.Cook 20 mins/Varoma/Spd 4.

Zucchini Salad/Dressing:Place all salad ingredients (except for chilli) into TM bowl and blend 3 sec/spd 4. Scrape bowl, blend 3 sec/spd 4.Serve salad on top of salmon. Grate chilli on top of zucchini.

Also found on the Recipe Community: http://www.recipecommunity.com.au/recipes/varoma-steamed-salmon-zucchini-salad-vegetables/136658


Zucchini Salad:1 Zucchini (around 400g), Quartered1 handful fresh mint leaves25 grams lemon juice40 grams olive oil1 teaspoon salt1/2 Large Red Chilli (Frozen if possible), optional


http://www.recipecommunity.com.au/recipes/varoma-steamed-salmon-zucchini-salad-vegetables/136658











Cauliflower “Fried Rice”An original recipe by Liz Smith

Ingredients:500 g cauliflower750 g water130 g Shortcut bacon sliced100 g broccoli1 carrot sliced50 g frozen peas50 g frozen corn4 eggs - whisked

Method:Roughly chop cauliflower and place in bowl. Turbo 5 – 6 times until there are no large clumps. Place into Thermomix basket.Put water into the bowl, and then place the basket in the bowl. Put lid in place, then place Varoma on top.Place sliced bacon into the Varoma first, then your hard veggies (carrot, broccoli etc) then peas & corn. Cook on Varoma temp for 19 minutes on speed 3.5While that is cooking, wet some baking paper, enough to cover the Varoma tray (it doesn’t matter if the paper overlaps the sides of the tray), and place the paper in the tray, then pour in the eggWhen there is 9 minutes left on the timer, place the Varoma tray with the egg, into the VaromaOnce its finished, roll up the cooked egg and slice, place the cooked cauliflower in a bowl and put cooked veggies/bacon & egg on top. Pour in the kecap manis and mix with a large spoon until the kecap manis is evenly distributed.

Also found on the Recipe Community: http://www.recipecommunity.com.au/recipes/cauliflower-fried-rice/137904


http://www.recipecommunity.com.au/recipes/cauliflower-fried-rice/137904






Gorgeous Spicy Tomato Quinoa and VegetablesAn original recipe by Lisa Corduff

Ingredients:100g quinoa – rinsed thoroughly1 x red onion2 x garlic cloves25g olive oil1 x 400g tin of diced tomatoes50g tomato paste1 tbls tmx vegetable stock paste and 250g water OR 250g veggie stock if no tmx (you may need to adjust this)1sp ground cumin seeds

Method:Measure the quinoa into the basket and then rinse under the tap in a sieve. Set asideAdd onion and garlic to bowl and chop on speed 7 for 3 secondsAdd olive oil and spices and sauté for 3 min/100 degrees/ speed 1Add tomato paste, tomatoes, stock paste and water and then add the basket into the bowl and cook on Varoma temp/20 minutes/speed 2While this is cooking add your vegetables into the Varoma – using the tray for zucchini and capsicum as they will be ready before the twenty minutes is up. Make sure you move the veggies around halfway through cooking time.Once finished put the vegetables into a thermoserver then add quinoa and tomato mixture and combine well.Sprinkle some dulse flakes (available from the health food store) over the top and serve.

Also featured on Lisa's blog: http://lisacorduff.com/gorgeous-spicy-tomato-quinoa-and-vegetables-gf-df-vegan/


1tsp ground coriander seed1/2 tsp chili powder1 medium sized eggplant, cut into cubes1/2 head of cauliflower, cut into florets1 red capsicum, sliced thinly1 zucchini, sliced thinlydulse flakes


http://lisacorduff.com/gorgeous-spicy-tomato-quinoa-and-vegetables-gf-df-vegan/

















Indonesian Water Spinach with Sambal PelecingAn original recipe by Amanda Cook

Ingredients:SAMBAL PELECING (Kangkung Mepelecing): Makes about 250 G60 g shallots, , peeled (about 3)10 g garlic cloves, , peeled (about 5 cloves)50 g long red chillies, de-stemmed10 g Bird's Eye Chillies1 tomato1 tsp shrimp paste, (available Asian Grocer)1/2 tsp salt1/2 tsp raw sugar2 Tblsp Veg OilJuice of 2 limes

Method:Turbo shallots, garlic, chillies & tomato 3 or 4 times. Add Shrimp Paste, Salt & Sugar 10 seconds on speed 8. Add oil & cook 100 degrees 5 minutes on speed 1. Set aside.Wash spinach thoroughly & place on Varoma Tray.Cook for 10minutes at Varoma Temp on Speed 4.** Combine Water Spinach with paste & just before serving squeeze over fresh lime juice & garnish with chopped roasted peanuts or fried shallots.

Can also be found on the Recipe Community: http://www.recipecommunity.com.au/side-dishes-recipes/indonesian-water-spinach-sambal-pelecing/17283

Bunch Of Water Spinach (or similar Pak Choy, Choy Sum,Bok Choy)150 g Sambal Pelecing (see left)


http://www.recipecommunity.com.au/side-dishes-recipes/indonesian-water-spinach-sambal-pelecing/17283













Steamed Stuffed MushroomsAn original recipe by Steph S

Ingredients:50g Spinach Leaves50g Semi-Sundried Tomatoes30g Grated Parmesan85g Porcini & Caramelised Onion Butter, Link below for my original recipe on RC (or you could just use butter)3 Cloves Garlic1 tbs fresh mixed herbs. I used thyme and oreganoStalks of mushrooms2 tsp Balsamic Vinegar

Method:Line the bottom of the Varoma with a sheet of wet baking paper, and the top tray, depending on how many you are cooking. Remove stalks from 5 Mushrooms, around 10cm diameter. Place into Varoma tray.Put the remaining ingredients into tmx bowl Blend 4 sec/Spd 4. Scrape sides of bowl. Add pinenuts. Mix 10 sec/Spd 2. Stuff mushrooms with this mixture. Cook 30 mins/Varoma/Spd 4. With 10 minutes to go, scatter green beans over the mushrooms.

(Optional) Once cooked, remove the mushrooms and place on a baking tray. Put around 1 tbs panko breadcrumbs on top and place under the griller for a few minutes to crisp.I made parsnip chips to accompany. Slice Parsnip using a vegetable peeler. Toss in oil and salt. Bake for 20-30 mins in around 160C oven.Http://www.recipecommunity.com.au/recipes/caramelised-onion-porcini-butter/124206

5 Mushrooms










Varoma Potato ChipsAn original recipe by Chantal N

Ingredients:Potatoes, you will be able to fit 2kgs in the two layers 1000g waterOil for drizzlingSeasoning of choice for coating potatoes, optional

Method:Slice potatoes to the size you want. Steam in the Varoma for 20 to 25 mins depending on size of chips with a litre of water in the bowl on Varoma temp speed 4 then season how you like. Put in oven with some oil until crisp. Mmmmmmm best home made chips!

*TRTLMT Note: Why not make a soup below at the same time to utelise all that water? Put in the litre of water, a tablespoon of stock concentrate and some vegetables of choice. Have that cooking away whilst the chips are steaming. Once done, give it a quick blend and then freeze for another day. Thanks Shae E for that great tip I saw a few weeks ago. Very clever!!!




Veggie Soup An original recipe by Janine S

Ingredients:1l water1 heaped tablespoon stock powder or equivalent700g of diced zucchini, broccoli, cauliflower, carrots and onion2 potatoes, chopped, quartered and cut in cubes

Method:Add 1 litre water, 1 heaped tablespoon stock (meat or veg) powder (or equivalent) in the mixer bowl. Place vegetables into Varoma trays. Put into place. Cook for 25 minutes, Varoma temperature, speed 4.When the time is up check the vegetables are cooked and add time if needed.Pour the veg into the mixer bowl.Whizz up on speed 6 until you have the desired consistency.




Yellow Rice (Nasi Kuning)An original recipe by Amanda Cook

Ingredients:400 grams white rice500 grams water400 gram tin of coconut milk5 grams ground turmeric

Method:Weigh and wash rice thoroughly.Place water, coconut milk & turmeric into TM bowl. Insert basket with rice & cook for 16 mins at Varoma Temp on speed 4.Remove basket with aid of spatula.

Also can be found on the Recipe Community: http://www.recipecommunity.com.au/pasta-rice-dishes-recipes/yellow-rice-nasi-kuning/31402



http://www.recipecommunity.com.au/pasta-rice-dishes-recipes/yellow-rice-nasi-kuning/31402














Zucchini Soup and Steamed Corn An original recipe by Kylie G

Ingredients:1 onion, peeled and quartered1 clove of garlic, peeled1 zucchini2-3 potatoes, chopped1-2 tablespoons of tmx veggie stockWater 4 cobs of corn

Method:I blitz up some onion and garlic clove (one of each) and then chucked 1 chopped zucchini, 2-3 chopped potatoes and the 1-2 tablespoons of tmx veggie stock. Add water until its an inch below the max fill line.Cooked for 20 mins, Varoma, with the corn on top.Blend speed 9 for 30 seconds.Add a heaped tablespoon of cream or sour cream. Blend again, done. I also add in 2-3 tablespoons of blue cheese if I have it in the fridge, it is yummy with the zucchini taste.




“Fried” Eggs An original recipe by Amanda P

Ingredients:500gm boiling water4 eggs30gm Apple Cider VinegarSalt & pepper (to taste)Good handful of spinach (optional)

Method:Add boiling water to TMX bowl and add vinegar.Line the Varoma tray with wet, crumpled baking paper and crack the eggs into separate egg rings.Add the Varoma into place on top of the TMX bowl and cook 7 mins (soft); 8 mins (medium); 9 mins (hard)/Varoma/speed 2.After timer goes off, check to see if the eggs are cooked to your liking, if not, continue steaming for an additional minute or two.Enjoy!

Also featured on the One Crafty Mum blog: http://www.onecraftymum.com/fried-eggs-recipe/



http://www.onecraftymum.com/fried-eggs-recipe/





Andrea’s First Varoma Meal – Omelette An original recipe by Andrea R. Inspired by Ros H

Ingredients and Method:I used 6 eggs, covered the base with bacon, parmesan and coon, mushrooms and semi sun dried tomatoes, Varoma speed 3 for 20 min.

My 3 boys aged 5 and under loved it!



Easy Frittata An original recipe by Amanda

Ingredients:3 eggsGood handful of spinach¼ cup parsley100-150gm grated cheese (or one handful)1 red onion, sliced thin6 cherry tomatoes, halvedSalt & pepper500gm boiling water

Method:If you need to grate the cheese first, add it to TMX bowl and grate 5 secs/speed 8.Add eggs, spinach, parsley, red onion, salt and pepper to TMX bowl and mix 10 secs/reverse/speed 4.Line the varoma tray with wet, crumpled baking paper and pour the egg mixture in, sprinkling the halved cherry tomatoes evenly over the top.Rinse out the TMX bowl and add the boiling water.Add the Varoma into place on top of the TMX bowl and cook 10 mins/Varoma/speed 4.After timer goes off, check to see if the egg is set, if not continue steaming for an additional 2-3 minutes.Enjoy!

Also found on One Crafty Mum blog: http://www.onecraftymum.com/easy-frittata-recipe/


http://www.onecraftymum.com/easy-frittata-recipe/





Ham, Cheese and Spring Onion Omelette with Corn on the Cob An original recipe by Raeline

Ingredients:2 corn cobs800gms water1 tablespoon veggie stock

Method:Grate the cheese in the Thermomix and set asideAdd water and veggie stock to jug, insert basket and add corn cobsAssemble VaromaLine top Varoma tray with wet and wrung out baking paperWhisk eggs and milk in a bowl, add salt and pepper to taste. Pour egg mix into the VaromaCook Varoma, 15 minutes (approx) speed 4. Just as the egg is about to set sprinkle cheese and chopped ham and spring onions on half of the omelette. Lift up the paper to fold the omelette in half. Once the cheese has melted the omelette is ready.To serve cut the omelette in half and put on plate with a corn cob.Really you could use whatever filling suited I used ham and spring onion because it was what was in the fridge!If you wanted to prepare some other vegetables in the bottom layer of the Varoma this would make a tasty addition to the meal and also mean you could serve more than two people.

Omelette:6 eggs¼ cup milkSalt and pepper to taste½ cup block cheese – broken into pieces4 slices ham chopped3 chopped spring onions


Omelette Frittata CreationAn original recipe by Ros Hansen

Ingredients:4 small or 5 large eggsBaby spinachRed capsicumDiced tomatoDiced bacon 1000g water

Method:Cut a piece of baking paper to fit the Varoma tray. Then I add some baby English Spinach, chopped red capsicum, diced tomato and some diced bacon. Season to taste. Lightly beat 4 or 5 (depending on size) eggs together with a fork. Pour over the top. Add 1lt of water to TM bowl and cook for 17 mins, Varoma temp, speed 3.


Sunday Breakfast for OneAn original recipe by Steph S

Ingredients:700g water2 eggsSalt and Pepper1/3 – 1/2 Salmon FillerZucchini slices, approx 7Chopped herbs of choice2 tablespoon mild Mexican salsa

Method:Heat 700g water in TM bowl 5 mins/Varoma/spd 1.Meanwhile in a small bowl, crack 2 eggs, season with salt and pepper and mix with a fork.Add 1/3 - 1/2 salmon fillet, cut into 1" cubes. Surround with slices of zucchini cut into 2-3mm thickness.Place bowl into bottom tray of Varoma. Cook 18 mins/Varoma/spd 4. *careful bowl will be hot!!Serve with 1tbs chopped herbs- I used basil and coriander. Parsley would be nice also.I also add a couple of tablespoons of Mild Mexican salsa.



Zucchini and Chia Muffins/CakeAn original recipe by Melanie F

Ingredients:465g SR flour3 eggs200g sugar380g zucchini finely chopped, or grated1 tsp Bi Carb Soda1 tsp salt3 tsp cinnamon40g chia seeds90g sultanas160g Veg Oil, or what oil you prefer

Method:Turbo zucchini and set asideMix eggs and sugar 15 sec sp 5Add oil and vanilla if you wish mix 2 sec spd 5Add dry ingredients and zucchini spd 7 for 5 sec mix with spatulaDecant into muffin cases (I used silicon) I also put some into a loaf tin for the oven and baked for 45 mins or until cookedVaroma for spd 2 for 14 mins 1 lt water or until cookedThis makes a lot of small muffins can be divided up into muffins or loaf tinsCan substitute chia and sultanas for nuts if you prefer - 1 cup if that's the case.

Also featured on the Recipe Community: http://www.recipecommunity.com.au/recipes/mad-chia-and-zucchini-muffinscake/137602


http://www.recipecommunity.com.au/recipes/mad-chia-and-zucchini-muffinscake/137602










Guinness's Doggy Dinner An original recipe by Louise H for her families pet dog Guinness!

Ingredients4-5 chicken thighs400g brown rice1kg bag of frozen mixed veg

Method: Step 11) Put 400g rice in TMX basket and add 800g water2) Place chicken thighs on top layer of Varoma3) Cook for 30 mins / Varoma / sp 34) Remove chicken (dice and place in large bowl)

Step 21) Stir rice and add 400g water2) Divide frozen vegetables between top and bottom tray of Varoma3) Cook for 25 mins / Varoma / sp 34) Add all cooked ingredients (and some of the leftover rice water from TMX) to diced chicken, stir and divide into tubs for freezing


Recommended Recipes• “Baked” Chocolate Cheesecake

• Asian Salmon with Bok Choy and Rice

• Bafs Chicken in Varoma with Variations

• Butter Chicken - FAST!

• Cauliflower Rice

• Chicken and Cashews with Coconut Satay Sauce and Coconut Rice

• Chicken and chorizo stew

• Decadent Chocolate Beetroot Cake

• Dijon Salmon and Vegetables

• Easy Peasy Varoma Garlic & Soy Chicken and Rice (TRTLMT most fave varoma meal!)

• Garlic Chicken Drumsticks

• Hainanese Chicken Rice (Chinese Poached Chicken)

• Lemon Cupcakes with Citrus Syrup

• Pasta with Meatballs

• Sally's Satay Chicken

• Shredded Chicken Rice Noodle Salad with Nuoc Cham Dressing

• Simple Steamed Salmon

• Steamed Jam Puddings

• Steamed Omelette

• Stuffed Red Peppers

• Stuffed Squid Tails with Potato

• Thermie Green Vegetarian Curry

• Warm Chicken, Pumpkin and Couscous Salad



http://www.recipecommunity.com.au/recipes/baked-chocolate-cheesecake/60794

http://www.recipecommunity.com.au/recipes/asian-salmon-buk-choy-and-coconut-rice/31952

http://www.forumthermomix.com/index.php?topic=5526.0



http://www.recipecommunity.com.au/main-dishes-meat-recipes/butter-chicken-fast/39250




http://thermoliciousfood.wordpress.com/2013/10/09/cauliflower-rice-aka-fried-rice/

http://www.recipecommunity.com.au/main-dishes-meat-recipes/chicken-and-cashews-coconut-satay-sauce-and-coconut-rice/17249




http://www.recipecommunity.com.au/main-dishes-meat-recipes/chicken-and-chorizo-stew/94360

http://www.recipecommunity.com.au/recipes/decadent-chocolate-beetroot-cake/39554

http://www.recipecommunity.com.au/recipes/dijon-salmon-and-vegetables-varoma/135170

http://www.recipecommunity.com.au/main-dishes-others-recipes/easy-peasy-varoma-garlic-soy-chicken-and-rice/76018




http://www.cookingconpausan.com/2014/01/pollo-al-ajillo-varoma-thermomixgarlic.html

http://www.recipecommunity.com.au/recipes/hainanese-chicken-rice-chinese-poached-chicken-varoma-steamed/128366



http://www.recipecommunity.com.au/desserts-sweets-recipes/lemon-cupcakes-citrus-syrup/87076


http://www.recipecommunity.com.au/main-dishes-meat-recipes/sallys-satay-chicken/97054




http://www.recipecommunity.com.au/main-dishes-others-recipes/shredded-chicken-rice-noodle-salad-nuoc-cham-dressing/37773




http://www.recipecommunity.com.au/recipes/simple-steamed-salmon/38764

http://www.recipecommunity.com.au/desserts-sweets-recipes/steamed-jam-puddings/16998

http://www.recipecommunity.com.au/recipes/steamed-omelette/124302

http://www.cookingconpausan.com/2013/10/pimientos-rellenos-de-arrozstuffed-red.html

http://www.recipecommunity.com.au/recipes/stuffed-squid-tubes-potato/17092

http://www.recipecommunity.com.au/recipes/thermie-green-vegetarian-curry/44699



http://www.recipecommunity.com.au/main-dishes-meat-recipes/warm-chicken-pumpkin-and-couscous-salad/87071

67

www.facebook.com/theroadtolovingmythermomixhttp://theroadtolovingmythermomix.blogspot.com.au

http://www.facebook.com/theroadtolovingmythermomix

http://theroadtolovingmythermomix.blogspot.com.au/

TRTLMT Steaming Attachment Recipe Booklet V4

Documents