Beef Stroganoff

Beef Stroganoff

There are a few Thermomix recipes around for Beef Stroganoff, but this is my favourite.  It’s very tasty & so easy to make.  All you need to do is chop the onion, mushrooms & beef.  Everything else just goes in the TM bowl.  Serve with rice, mashed potatoes, cauliflower rice or fettuccine.  You can cook up to 700g beef for big eaters or a big family.  Just increase the amount of water a little in step 4.

1 onion, peeled & quartered
2 cloves garlic
50g bacon
20g butter or olive oil
500g beef rump, cut into strips about 2cm thick
240g Swiss Brown mushrooms, sliced
60g tomato paste
100g white wine
30g vege stock concentrate
100g water
40g plain flour
10g dijon mustard
120g sour cream
40g worcestershire sauce
pinch nutmeg
1 tbsp paprika
1 tsp salt
fresh parsley & thyme to garnish

1) Place onion, garlic & bacon into TM bowl, chop 5 seconds/speed 5.
2) Add butter or oil, cook 2 minutes/100 degrees/speed 1.
3) Add mushrooms, cook 5 minutes/100 degrees/reverse/speed 1.
4) Add all remaining ingredients, except parsley & thyme, cook 25 minutes/100 degrees/reverse/soft speed.
5) Garnish with parsley & thyme. Serve with mashed potatoes, rice or pasta.


Zucchini Slice

Zucchini Slice

A delicious dish that is so easy to make in your Thermomix.  Everything is done in the TM bowl, so that’s all you have to clean!  I used to make this years ago using my food processor, a large mixing bowl & another bowl to whisk my eggs.  Not anymore!   This slice is delicious warm or cold, great for lunch boxes, lunch or dinner & freezes really well.  It’s a great dish to make a day before serving too.  For a vegetarian option, you can replace the bacon with corn kernels,  capsicum, semi dried or cherry tomatoes.

1 onion, peeled & quartered
200g bacon, chopped
375g zucchini
5 eggs
150g SR Flour
100g grated cheese
60g vegetable oil
Mixed dried herbs
Salt & pepper

1) Pre heat oven to 170 degrees.

2) Place onion in TM bowl, chop 3 seconds/speed 5.   Add zucchini & bacon, chop 3 seconds/speed 4.   Scrape down sides of the bowl & chop again for another second if required.

3) Add remaining ingredients, season to taste & mix 20 seconds/speed 3.

4) Pour into a greased ceramic dish or baking tray & bake for 40 minutes or until browned.

Prosciutto Pizza


A few years ago I did a pizza making workshop at The Essential Ingredient.  The teacher was the head chef at the time from Mr Wolf, in St Kilda.  The class was amazing & well worth it.  I learnt so many tips & recipes from the restaurant.  This Prosciutto Pizza was their biggest seller & has fast become one of my husbands favourite meals!  The only thing missing from this pizza (that was in the original Mr Wolf recipe) is some roasted garlic paste under the pizza sauce.  I used to make this paste, but since I started to make this sauce recipe in my Thermomix, it really doesn’t need it.  The secret to this dish is not cooking the prosciutto – it goes on the pizza after it’s been cooked!

Dough Ingredients:
300g warm water
2 tsp dried instant yeast (1 sachet)
20g olive oil
500g bakers flour
2 tsp sea salt

Pizza Sauce Ingredients:
1 onion, peeled & quartered
2 cloves garlic
800g diced tomatoes (2 tins)
30g olive oil
salt to taste
2 tsp mixed dried herbs
50g tomato paste

Dough Method:
Place warm water, then yeast into TM bowl. Add Flour, oil & then salt. Mix 6 seconds/speed 6.
Set dial to closed lid position & knead dough on ‘interval speed’ for 2 minutes.
Transfer dough to a Thermomat, wrap & leave in a warm place to prove for 20 minutes.  Placing boiling water in your Thermoserver (see below) provides enough heat for the dough to prove.

Knock back the dough by pressing out the air & divide into 4 equal balls.
Any pizza dough not being cooked, can be wrapped in glad wrap & frozen.

Sauce Method:
Chop onion & garlic 4 seconds/speed 7.
Scrape down sides of bowl. Add oil, cook 2 minutes/100 degrees/speed 1.
Add remaining ingredients & cook 8 minutes/100 degrees/speed 1. Leave the lid off so sauce thickens & put rice basket over the lid to prevent sauce spitting.
Sauce can be frozen in containers, to be used anytime you want to make pizza.
I usually allow 90g sauce per pizza (allow less or more according to your tastes).

Pizza Assembly:

Roll out dough to fit pizza tray.

To prevent the dough sticking, spray pizza tray with olive oil & sprinkle with Semolina.


Top dough with pizza sauce, fresh herbs (basil & oregano) & cheese.  I’ve used shredded mozzarella & bocconcini, but you can also use parmesan.


Cook pizza’s in 200 degrees oven for about 10 minutes.  Then carefully remove the tray & cook the pizza base on a pizza stone for 5 minutes.  I have a small Breville pizza oven.  If cooking a few pizzas, I’ll cook them in the oven & then give them all 5 minutes each on the stone to give the bases a lovely crisp crust.

Once cooked, top pizzas with prosciutto & rocket dressed with a little olive oil & lemon juice.


You can freeze dough in individual balls ahead of time.  When you want to use, remove dough from the freezer, unwrap, place on a plate & re cover with fresh glad wrap (making sure there is no air gaps between the plate & glad wrap.  It will take about 2-3 hours for the dough to come to room temperature & it will prove again as it defrosts.

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I usually allow 2 Bocconini balls per pizza.  To avoid wastage & save money, I freeze the balls I haven’t used.  I’d hate to buy a whole tub of cheese for just a few balls!  If you freeze the balls on a tray, making sure they are not touching each other, you can then store them in a zip lock bag.  Because they’re already frozen, they won’t stick together in the freezer.  I just pull out as many balls as I need about 20 minutes before making my pizza, as they don’t take long to defrost.

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Sweet & Tasty Chicken with Prunes

Chicken with prunes

This dish has been made many times over the years in my house & in my parents house.  It is honestly the easiest meal to make, minimal preparation required & is very tasty.  It’s a perfect mid week meal when you’re time poor. Serve this with rice, mashed potatoes, risoni, cous cous or pasta.   The prunes almost ‘melt’ into the dish, so there aren’t too many ‘bits’ for the young ones but the prunes make it deliciously sweet!

Feel free to add additional vegetables during step 3.  You can also steam vegetables in the Varoma, while the rice is cooking.  If you do this, let the chicken rest in your Thermoserver.  It will stay hot while the rice cooks & the flavours will continue to develop.  One tip – don’t chop up the chicken too small, as the chicken breaks down a little during cooking.  I tend to cut mine into cubes at least 3-4cm.


1 onion, peeled & halved

1 small chilli or dried chilli flakes

20g olive oil

500-600g chicken breast or thigh, cubed (3-4cm cubes)

150g pitted prunes

100g white wine

1 tbsp. vegetable stock concentrate

130g water

100g slithered or flaked almonds (optional)

Salt & pepper to taste


1) Place onion & chilli into TM bowl.  Chop 3 seconds/speed 5.  Scape down the sides of the bowl.

2) Add oil, cook 5 minutes/100 degrees/speed 1 (lid off)

3) Add remaining ingredients (except almonds), cook for 30 minutes/100 degrees/reverse/soft speed (MC off with simmering basket on top of lid).

4) Top with slivered almonds & serve.


Healthy ‘Roast’ Chicken


This is a Thermomix version of a Roast Chicken. Steaming the chicken in the Varoma means it has a much less fat content than a roasted chicken.   This dish is very tasty, the flavour from the lemon & herbs really comes through the meat, which is lovely & tender. The paprika salt rubs adds flavour & gives the chicken a ‘roasted’ look.   After the chicken is cooked, keep the liquid in the TM bowl, as it’s now chicken stock!  Refrigerate overnight, so you can scrape the fat off the next day.  Use to make soups etc. or freeze to use at a later date.


1 lemon, peeled & remove pith (reserve zest)

1 whole medium sized chicken (approx 1.2-1.3kg)

2 cloves garlic

2 sprigs rosemary

4 sprigs parsley

5g ground paprika

20g sea salt

5 small new potatoes, skin on

2 carrots, cut into chunks

1/2 head brocoli, cut into florets

Green beans


1) Wash cavity of chicken & fill with whole peeled lemon, garlic & rosemary.  Place into the Varoma dish.

2) Place reserved lemon zest & parsley in TM bowl, chop for 8 seconds/speed 7. scrape down sides of the bowl.

3) Add paprika & salt, mix for 5 seconds/speed 3.  Rub mixture over chicken.


4) Add 1.8 litres hot water to TM bowl (no need to wash bowl).  Set Varoma into position & cook for 55 minutes/Varoma temperature/speed 1.

5) Add potatoes & carrots, placing them around the chicken & cook for 15 minutes/Varoma temperature/speed 1.

6) Add broccoli & beans & cook for 8 minutes/Varoma temperature/speed 1.


7) Season chicken & vegetables & serve.

Source: Devil of a Cookbook 


Substitute any vegetables, just add harder vegetables first so they cook longer.


This is the chicken stock made while the chicken was cooking. 

Sesame Lemon Chicken with Hokkien Noodles


This dish has lovely Asian flavours & is delicious.  Best of all, the meal takes less than 15 minutes to cook, after a little prep time slicing vegetables & chicken.

2 chicken breasts, thinly sliced
220g packet Hokkien Noodles
2-3 cups seasonal vegetables (eg; broccolini, snow peas, carrots, baby corn, capsicum)
2-3cm piece of ginger
30g soy sauce
20g vegetable oil
30g mirin
40g oyster sauce
10g peanut or sesame oil
15g sugar
juice & zest of 1 lemon
2 tbsp sesame seeds
3 spring onions, thinly sliced

1) Soak Hokkien Noodles in boiling water for 10 minutes until separated.

2) Place ginger in TM bowl & chop 2 seconds/speed 7

3) Scrape down the sides of the bowl.   Add oils, mirin, oyster sauce, sugar, lemon juice & zest to TM bowl. Cook for 3 minutes/Varoma temperature/speed 1

4) Add sliced chicken to TM bowl.  Place vegetables in Varoma dish & place into position on TM lid. Cook for 10 minutes/Varoma temperature/reverse/speed 1.

5) Drain Noodles & place in thermo server.  Add Chicken & vegetables to thermo server & toss through noodles.  Serve topped with sliced spring onions & sesame seeds.

serves 4 (add another packet of noodles for bigger eaters)

Source: TM Recipe Community

Moroccan Lamb

This dish is delicious & so quick to prepare & cook.  The dates & honey gives it a lovely sweetness, which really compliments the Moroccan flavours.  Serves 5


1 onion, peeled & halved
2 cloves garlic
20g olive oil
500 – 600g lamb, diced
2 tsp ground cumin
1/2 tsp ground cinnamon
400g tin chick peas, drained
100g pitted dates
30g honey
50g tomato paste
150g water
1 tbsp TM vegetable stock concentrate
juice of 1 lime
sea salt to taste


1) Place onion & garlic into TM bowl & chop for 2 seconds/speed 5


2) Scrape down the sides of the bowl, add oil & saute with the MC lid off for 3 minutes/100 degrees/speed 1

3) Add lamb & spices.  Cook for 7 minutes/100 degrees/reverse/soft speed


4) Add remaining ingredients & cook for 10 minutes/100 degrees/reverse/soft speed

Allow to rest, covered,  in the TM bowl or Thermoserver, for 10 minutes before serving with rice or couscous.

You can steam vegetables in the Varoma dish and/or tray, while you steam the rice, to make this dish go further.

Source: Thermomix – Meat on the Menu



Fill TM bowl with 900g water, insert TM basket & add rice (allow 70g per person – up to 400g)

Cook 16 minutes/Varoma temperature/speed 4