Monthly Archives: March 2013

Chicken & Cashews

This is a delicious recipe, it is from the Everyday  Cooking cookbook, with a few changes.  Although it looks a bit fiddly, trust me you will be happy with the results!  The vegetables listed below are suggestions only – use whatever veggies you have in the fridge.

Chicken & Cashews

Ingredients

900g water

200g basmati rice (rinsed in basket until water runs clear)

300g chicken breast, chopped into smallish cubes

1 tablespoon soy sauce

1 tablespoon honey

½ teaspoon sesame oil

broccoli florets

1 carrot, thinly sliced

1 celery stick thinly sliced

½ red onion cut into wedges

¼ cabbage shredded

½ red capsicum thinly sliced

½ small can bamboo shoots

1 tablespoon sesame seeds

50g unsalted cashews

Sauce Ingredients

300g cooking liquid (reserved from steaming)

40g cornflour

2 tablespoons soy sauce

1 tablespoon stock concentrate

50 g dry sherry

Method

Place water in thermomix bowl and insert basket with rice.  Place chicken in bottom of varoma dish and mix in soy sauce, honey and sesame oil to coat, then cook for 15 minutes at Varoma temperature on speed 4  Ensure some of the holes in the varoma tray are not covered to allow the steam to get through

Remove rice and place in thermoserver to keep warm

Place vegetables in varoma tray and sprinkle with sesame seeds, cashews and sesame oil.  Stir chicken in varoma dish to ensure even cooking.  Place varoma tray on varoma dish and cover with lid.  Cook for a further 15 minutes at Varoma temperature on speed 4.  If there isn’t enough room for all veggies in the varoma tray, add the harder veggies (carrot etc) to the varoma dish with the chicken.

Once cooked, place the chicken and veggies in a covered serving bowl to keep warm

To make the sauce, tip out liquid used for steaming ,and reserve 300g.  Place reserved cooking liquid, corn flour, soy sauce, stock concentrate and sherry into thermomix bowl and cook for 3 minutes at 100°C speed 5

Pour sauce over chicken and vegetables and serve with rice.

Serves: 5

Approximate calories per serve:360

By |March 29th, 2013|Main Meals|1 Comment

Hot Cross Buns

In recognition of Easter, I decided to try my hand at making hot cross buns.  These ones turned out perfectly, and they are a really nice size – not too big.  Feel free to add mixed peel or currants, or even choc bits to your buns.  Mine are just with sultanas only, as that is the way I like them.   Happy Easter!!

Hot Cross Buns

Ingredients

125g milk

35g butter

250g bakers flour

10g salt

25g sugar

1 egg

7g yeast sachet

1 teaspoon cinnamon

1 teaspoon nutmeg

1/4 teaspoon ground cloves

100g sultanas

Cross Paste

80 g water

1/2 cup flour

2 teaspoons sugar

Glaze

2 tablespoons boiling water

2 tablespoons sugar

Method

Place milk and butter into thermomix bowl and cook for 1 minute at 80°C on speed 2

Add flour, salt, sugar, egg, yeasty, cinnamon, nutmeg and cloves. Mix for 10 seconds on speed 4, then knead for 3 minutes interval speed.

Add sultanas in last 30 seconds of kneading

Place dough into a bowl and cover with plastic wrap and a tea towel and place in a warm place for approximately an hour to rise until doubled.

Roll out dough onto a floured surface to about 2-3 cm thickness.  Use MC to cut out buns and a place on a lined baking tray

Place buns closely together on tray.  Fill a small plastic bag with cross mixture, and pipe a line lengthways and width ways through the middle of the  and vertically across all buns at nice to make crosses.

Place buns in cold oven, and set temperature to 220°C and cook for approximately 15 minutes, until lightly golden.

While still hot, bush tops of buns with sugar syrup.

 

Serves: 24

Calories per serve:71 per bun 

Caff’s Hommus

My friend Caff has generously shared her much sought after hommus recipe with me.  It is a delicious, creamy hommus, and makes heaps which is great as you will love it and will want to keep eating it!

Hommus 2

Ingredients

2 cans chickpeas (one drained and one use the liquid)

30g tahini paste

1 clove of garlic

juice of 1 lemon

10g olive oil

¼ teaspoon turmeric

¼ teaspoon paprika

pinch of pepper

Method

Place garlic and lemon juice into thermomix bowl and chop for 3 seconds on speed 4

Add remaining ingredients and mix for 15 seconds no speed 4

Once smooth, place in a container and refrigerate for a few hours

**This is also lovely with roasted capsicum blended through it.

 

Serves: About 12 (2 tablespoons per serve)

Approximate calories per serve: 51

By |March 14th, 2013|Dips and Nibbles|1 Comment

Cooking Pasta in your thermomix

Now I have to admit, although I have owned my thermomix for about 4 and a bit years, I have only just discovered cooking pasta in it the other day.  What have I been doing all this time??  It is so easy and convenient.

Ingredients

1200g water

big pinch of salt

100 – 500g dry pasta

Method

Place water and salt in thermomix bowl and cook for 14 minutes at 100°C on speed 1

Add pasta and cook for 8 – 10 minutes at 100°C on reverse + speed soft

Note that cooking time will vary depending on the type of pasta you use.

Drain and serve with your favourite sauce, or try my delicious bolognese sauce here.

Approximate calories per serve: 100g dried pasta is 360

 

By |March 14th, 2013|Hints and Tips, Main Meals|1 Comment

Bolognese Sauce

I love my thermomix – I really do!!!  Usually when I make spaghetti bolognese I do it the way I have always done it – on a stove, chopping onions, stirring, waiting….  Tonight I have a babysitter coming to look after the kids, so wanted dinner all ready for me to be able to walk out the door.  Spaghetti bolognese is a meal that always pleases my kids, so I was really happy to find a quicker way of cooking it.  I made it this morning in between school lunches and brushing teeth – it was fantastic!   So great knowing dinner is cooked and I hardly had to lift a finger.

I had made a bolognese sauce in the thermomix once before when I first got it, and must say that I wasn’t too impressed.  I think it is because I basically just did it the stove-top way.  Today I didn’t use a jar of pasta sauce that I usually do, nor did I use canned tomatoes.  I used lots of fresh veggies, and it tastes wonderful!  I really hope you try this recipe.

Bolognese Sauce

Ingredients

1 onion

3 cloves garlic

20g olive oil

4 – 5 ripe tomatoes

2 carrots

½ zucchini

½ red capsicum

500g beef mince

70g tomato paste

100g button mushrooms or small can champignons

2 Tablespoons stock concentrate

100g water (or red wine)

Method

Place onion and garlic in thermomix bowl and chop for 3 seconds on speed 5

Add olive oil and cook for 3 minutes at 100°C on speed 1

Add tomatoes, carrot, zucchini, red capsicum and herbs at chop for 5 seconds on speed 6

Add mince, mushrooms, tomato paste, stock concentrate and water then cook for 45 minutes at 100°C on reverse + speed soft

Once cooked place in thermoserve bowl to keep warm while you cook the pasta.

Serves: 6

Approximate calories per serve: 212

 

By |March 14th, 2013|Main Meals|2 Comments

Chloe’s White Chocolate Chip and Raspberry Cookies

The other week we had some friends pop over, and I had just made these cookies.  Chloe (our friend’s daughter) loved them, so I have decided to name them in her honour!  The raspberry gives a lovely tang to these cookies, and who doesn’t like white chocolate??  I think they look so nice too with the raspberry swirl happening – let me know how yours turn out!

White Chocolate Chip and Raspberry Cookies

Ingredients

125g butter

110g caster sugar

110g brown sugar

½ teaspoon vanilla essence

1 egg

270g self raising flour

pinch of salt

100g white chocolate chips

60g frozen raspberries

Method

Place butter and both sugars in thermomix bowl and mix for 30 seconds on speed 4

Add egg and vanilla essence and mix for 5 seconds on speed 4

Add flour and salt and knead for 40 seconds at interval speed with a locked lid (scrape down sides half way through)

Add raspberries and chocolate chips then mix for 10 seconds at speed 1 reverse

Take a tablespoon of mixture and place on a lined baking tray, allowing some room for spreading

Bake for approximately 10 minutes until lightly golden

Allow to cool on tray then move to a wire rack.

 

Serves: 24

Approximate calories per serve: 140

 

Baked Veggie Nuggets

I am always trying to find a new way to serve veggies that my 4 year old will enjoy.  Usually if there is anything green on her plate the first response is “yuck!!”  The other day I was looking at Toddler Tastes blogspot and came across her veggie nuggets recipe.  I tweeked it a bit to make it thermomix friendly, and am happy to say that my veggie nuggets were enjoyed by the whole family!  Hope you give them a try too.

Veggie Nuggets

Ingredients

75g tasty cheese

4 slices bread

6 small potatoes

90g corn

1 cup broccoli

1 carrot

1 egg

Method

Pre heat oven to 200°C

Place cheese in thermomix bowl and grate 15 seconds on speed 4.  Set aside

Place bread in thermomix bowl and chop for 10 seconds on speed 9.  Set aside

Fill thermomix bowl with 900g water and place varoma dish in position.  Peel and quarter potatoes, place in dish and cook at for 15 minutes at varoma temperature on speed 4.  Add sliced carrot and broccoli and cook 15 minutes at varoma temperature on speed 4 (or until potato and carrot is tender).

Empty water from thermomix bowl, attach butterfly then add vegetables and chop for 8 seconds on speed 3.  Remove lid and allow to cool slightly.

Once cooled add cheese, corn and egg and mix (with butterfly still attached) for 6 seconds on speed 3 reverse

Place breadcrumbs in a large dish and then scoop out a tablespoon of the vegetable mixture.  Roll into a ball shape and then roll in the fresh breadcrumbs.

Place on a lined baking tray, spray with olive oil and cook for about 20 minutes until the breadcrumbs are golden and crunchy.

 

Serves: 4

Approximate calories per serve: 240

Too Easy Sponge Cake

I have cooked the Too Easy Chocolate Cake (in the Everyday Cooking Book) heaps of times, but decided to make it a vanilla cake this time.  It was still delicious, and made a nice change from the chocolate!

Too Easy Sponge Cake

Ingredients

120g butter

2 eggs

100g Milk

1 teaspoon vanilla essence

120g sugar

150g Self Raising Flour

1 teaspoon Baking Powder

Method

Pre heat oven to 180°C.  Line a baking tin with baking paper

Place butter in thermomix bowl and melt for 2 minutes at 60°C onspeed 4

Add remaining ingredients and mix for 30 seconds on speed 5

Pour into cake tin and bake for 25 – 35 minutes, until cake springs back when touched.

You can ice the cake, but I prefer it warm without icing – Yum!!!

Serves: 8

Approximate Calories per Serve: 250

Chicken & Vegetable Noodle Soup

This morning I was woken up by my gorgeous girl who was in bed with me, and she was in agony.  It was about 3am and her cold had now given her an ear infection and the pain was terrible.  She was snotty, teary and tired and did NOT want any medicine to take away the pain.  It was one of those times as a parent when you feel helpless.  So I made her take the panadol and she finally settled back down and went back to sleep.  As soon as I could in the morning I rang the doctor and made an early appointment for her.  While all this was happening, my beautiful boy came in proudly showing me where his tooth had finally come out. He had been complaining of a sore throat for the last couple of days, and had wanted to stay home from school.  Today was the weekend and he could only whisper, and as the time approached for my daughter’s appointment I realised it was actually my son who needed the doctor more.  It was about at that time that I realised it was going to be one of those days!  The good news is we got antibiotics (and jelly beans) from the doctor and the kids spent the day lying on the couch watching tv, and were slowly getting back to their normal selves.  At about 4pm I was wondering what to cook for dinner, knowing my son had a sore throat so we needed something soft and easy to eat.  What better for when you’re feeling sick than chicken soup???  So I quickly defrosted some chicken and thanks to my thermomix we were on the way to having a healthy, nutritious meal that was going to tick all the boxes.  It is sooooo much better than the scrambled eggs I was thinking of making!!

Chicken & Vegetable Noodle Soup

Ingredients

1 onion

1 garlic clove

1 – 2 sticks celery

20g Oil

1 – 2 carrots

500g chicken (I used skinless boneless thigh fillets)

1000g water

1 tablespoon stock concentrate

1 fresh corn cob or small tin of corn

Changs Long Life Noodles

Soy Sauce

Method

Place onion, garlic and celery into bowl and chop for 4 seconds on speed 7

Place oil in bowl and cook for 4 minutes at 100°C on speed 1

Add carrot, chicken, water, stock concentrate and cook for 10 minutes at 100°C on reverse soft speed

Cut kernels off corn if using fresh corn, or drain can and add to bowl with 1 cake of noodles (break up noodles before adding) and cook for a further 10 minutes at 100°C on reverse soft speed

In the last minute add a splash of soy sauce.

Serve topped with chopped parsley and toasted french stick.

**Note – you can add the celery at the same time as the carrots if you like, but my kids pick out celery pieces so I chopped it with the onion.  I also hand chopped the carrot just so the pieces are even.

 

Serves: 4

Approximate calories per serve: 265

By |March 3rd, 2013|After School Snacks, Lunchbox, Main Meals, Soups|3 Comments