People often ask me at demo’s if you can make your own recipes in your Thermomix. The answer is yes, you can! It just takes some experience cooking Thermomix recipes & getting to know the functions of the machine, in particular what speed to turn the blades for various sizes of chopped foods. For example, I always chop onions on speed 5 & garlic on speed 7, regardless of what a Thermomix recipe says. The other tip is to zero the scales & record the weight of ingredients from your recipe, so the next time you make it, you can just weigh your ingredients straight into the machine.
I found this Chorizo & Corn Pasta Bake recipe in a magazine recently & thought it sounded good! As you can see in the photo, I made notes on the recipe as I made it, so I could convert it to Thermomix method. This is an easy family meal that can be made ahead of time. It was really delicious & the whole family loved it. For kids who don’t like to eat anything green, you can even peel your zucchini! For a vegetarian variation to this dish, see notes below.
150g risoni pasta
2 medium zucchini, roughly chopped
1 red onion
20g olive oil
2 chorizo sausages (mild or spicy)
50g parmesan cheese plus 30g extra (grated)
120g frozen corn
150g light sour cream
1) Preheat oven to 200 degrees & grease a baking dish.
2) Cook risoni in boiling water till al dente, drain & pour into baking dish.
3) Meanwhile, cut chorizo’s in half lengthways & slice into 1cm thick pieces.
4) Place zucchini in TM bowl, chop 5 seconds/speed 5. Set aside.
5) Without cleaning the bowl, add onion, chop 3 seconds/speed 5. Scrape down the sides of the bowl.
6) Add oil & chorizo, cook 5 minutes/100 degrees/ Reverse/speed 1.
7) Add corn & 50g grated parmesan, mix 10 seconds/Reverse/speed 3. Pour mixture into baking dish over risoni & gently stir to combine.
8) Without cleaning the bowl, add eggs, sour cream, salt & pepper. Mix 10 seconds/speed 4.
9) Pour egg mixture over risoni mixture & gently stir, to ensure the egg is mixed through everything & not just sitting on top of risoni.
10) Sprinkle extra parmesan over the top & bake for 35-40 minutes.
Cool in baking dish for a few minutes & cut into rectangles & serve with rocket or green salad.
For a vegetarian option, replace the chorizo with 200g sliced swiss brown mushrooms. Saute the mushrooms with the onions in step 5.
You can also substitute the chorizo with 1 cup of cooked, shredded chicken.
I used light sour cream for this recipe, but you can use any type of cream. The original recipe was for 150ml thickened cream, but I always substitute cream with light sour cream.