Super Summer Salad

Brown Rice Salad4

I recently had the pleasure of seeing this version of the Brown Rice Salad being made by my Group Leader at one of our cooking classes.  I have to say, I was so impressed, that I made sure I shared the recipe on my blog.  I’ve had a Thermomix for 5 years now & had never made this recipe from the Everyday Cookbook or the Basic Cookbook.  It wasn’t until I saw it being made & then tasted it, that I realised what an amazing dish this is.   The salad is vegetarian & vegan without feta (which is optional).  The quantity in this recipe would feed at least 8 adults.  I personally usually halve the recipe when I make it & still have enough for a few lunches or dinners, as it keeps in the fridge for up to 5 days.

Cooked in layers, using the Varoma, the recipe also incorporates some new steaming techniques using baking paper.  By creating a platform on the base of the Varoma dish with two forks, you can pack the dish with parcels of food.  This allows you to cook each vegetable to it’s perfect cooking time – cook beetroot the longest & add the lighter veggies for the last 5-6 minutes.  This technique also prevents different foods ‘bleeding’ into each other during the cooking.  See the notes for more details & photo’s!

Thanks for sharing this lovely version of the recipe Michelle Moss!

Ingredients:
300g brown rice
100g quinoa
100g roasted cashews
50g sunflower seeds
50g pumpkin seeds (pepitas)
1 large beetroot, diced
2 bunches asparagus, cut into 1 inch pieces
1-2 red capsicum, sliced
120g baby spinach
4 spring onions
100g feta (optional)
60g olive oil
60g lemon juice
60g soy sauce or tamari

Method:
1)Weigh brown rice & quinoa into the simmering basket. Cover with cold water & soak for at least 1 hour (or up to 24 hours).
2) Insert the simmering basket (containing rice & quinoa) into TM bowl & add 900g water. Cook 15 minutes/Varoma/speed3.
3) Meanwhile, prepare vegetables for cooking by wrapping them in parcels of baking paper (see photo’s in Notes)
4) Place 2 forks or chopsticks on the base of the Varoma dish (see photo’s in Notes), then place the parcel of beetroot on top of forks.  Insert Varoma, cook 12 minutes/Varoma/speed3.
5) Add the asparagus & capsicum parcels to the Varoma dish, cook 6 minutes/Varoma/speed3.
6) Remove the Varoma dish & carefully check that vegetables are cooked to your liking.
7) Place spinach leaves in a large salad bowl.
8) Remove the simmering basket & pour cooked rice/quinoa over the leaves. Add cooked vegetables, nuts, seeds & spring onions. Gently toss to combine.
9) To make the dressing, combine oil, lemon juice & soy sauce in a small jar.   Shake well, pour over salad & toss to combine. Top with crumbled feta.
Season with salt & pepper.  Serve warm or cold.

Notes:

forks in Varoma

Placing 2 forks or chopsticks in the base of your Varoma dish, creates a platform that allows steam into the Varoma, so you can pack your dish full of food.

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For this recipe, the parcel of beetroot does in the Varoma dish first, as it takes the longest to cook.

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Add additional parcels of vegetables according to the cooking time they require.

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Pouring the cooked rice & quinoa over the baby spinach wilt’s the leaves

Brown Rice Salad

I add all the ingredients for the dressing in a jar & shake well.  You can pour it all over the salad, or keep some for the leftovers.  The dressing could also be mixed in your TM bowl on speed 6 for 5 seconds.

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When soaking the rice & quinoa, the basket fits into a Thermo Server.

Vegeroni Spirals with Rich Mushroom Sauce

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I made this mushroom sauce recently, by adapting a recipe in my cookbook collection.  It wasn’t a Thermomix recipe, but I converted it along the way.  It’s delicious as a rich, tasty pasta sauce, but can also be served as a mushroom sauce on top of a piece of grilled steak.  This recipe is vegetarian & also vegan if you don’t add the sour cream.  To mix it up, you could also make this with chicken stock paste, instead of vegetable for a different flavour.   Serve this with any type of pasta – the original recipe was Mushroom Orecchiette, but I couldn’t find Orecchiette that day at the supermarket.  This sauce is also very easy to freeze in portion sizes for a quick dinner when you don’t have much time on your hands.

Ingredients:
2 cloves garlic
1 onion
20g dried forest or porchini mushrooms
40g olive oil
500g Swiss brown mushrooms, sliced
125g white wine
125g tomato sugo or tomato passata
1-2 tablespoons vegetable stock paste
60g sour cream or cream (optional)
400g dried Vegeroni spirals (or any dried pasta)
pepper
2 tbsp chopped parsley or basil
Parmesan cheese, to serve

Method:
1) Place garlic in TM bowl, chop 3 seconds/speed 7.
2) Add onion, chop 3 seconds/speed 5.
3) Add dried mushrooms & oil, cook 3 minutes/120 degrees/speed 1 (MC removed).
4) Add mushrooms, cook 5 minutes/100 degrees/reverse/speed 1.
5) Add white wine, cook 4 minutes/100 degrees/reverse/speed 1 (MC removed).
6) Add sugo/passata. Zero scales, add 1-2 tbsp veg stock paste & add enough water to reach 125g.
7) Cook 15 minutes/100 degrees/reverse/speed 1 (MC removed & place steamer basket on lid to prevent spitting).
8) Add sour cream, cook 2 minutes/100 degrees/reverse/speed 1.
9) Check seasoning, toss sauce with cooked pasta & herbs. Serve with shaved parmesan cheese.

 

Notes:

If you have a TM31, cook at Varoma Temperature, when a recipe is for 120 degrees.

I like to use Swiss brown Mushrooms, as they have more flavour than button mushrooms.  If you can’t find Swiss browns, use any combination of any mushrooms & button mushrooms are fine to use.  The dried mushrooms will add a flavor kick anyway.

 This is not just a pasta sauce – use this mushroom sauce to top your steak.  One serve of sauce (for pasta) could be used to top 2-3 steaks.

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 Dried mushrooms add a flavour kick to this dish, as mushrooms alone don’t have a lot of flavour.  You can buy these from some grocers & deli’s, but they can be expensive in small packets.  I buy my dried mushrooms in bulk from Moorabbin Wholesale Market in Melbourne.   Places like Costco also sell in bulk.

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Bolognaise Sauce

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I love a good Spaghetti Bolognaise & it’s one of my kid’s favourite meals!  I find it such a great sauce to have on hand in my freezer, as a go to meal when I don’t have time to cook.   I’d never thought of adding this to my blog, until I realised that I’m often asked by my customers what bolognaise recipe I follow.  The best thing is, this sauce is made from scratch – no additives or preservatives.  You can also add any vegetables you like in step 1 & if your kids are expert veggie spotters, puree the veggies by increasing the blade speed to speed 7 (in step 1).

This was a Thermomix recipe that I’ve tweaked along the way, adding a few things here & there.  I’m now really happy with the recipe & it’s just how I like it.  It’s not a really thick sauce, as I prefer the sauce to coat all the pasta.  However, if you wanted to make this thicker for a lasagne, I’d just add some more beef mince or add less tomato puree.  If you like, you can substitute some of the beef mince for pork or veal for more flavour.  Of course, you can also make this sauce by mincing your own meat in your Thermomix, so the consistency is more like a ragu.

Ingredients:
1 onion, quartered
1 clove garlic
1-2 carrots
2 sticks celery
80g bacon or pancetta, diced
20g olive oil
500g premium beef mince
50g red wine
1 tbsp vegetable stock paste
410g can tomato puree
60g tomato paste
400g can diced tomatoes
1 tsp mixed dried herbs

Method:
1) Place onion, garlic, carrot, celery & bacon in TM bowl. Chop 5 seconds/speed 5. Scrape down sides of the bowl.
2) Add oil, cook 5 mins/120 degrees/speed 1 (MC lid off).
3) Add mince & wine, cook 10 minutes/Varoma temp/reverse/soft speed. You may need to to give the mince a gentle stir with the TM spatula, if there are some pieces of mince stuck together.
4) Add stock, tomato puree, paste, dried herbs & diced tomatoes. Cook 15 minutes/Varoma temp/reverse/soft speed. With MC off, place rice basket on top of lid to prevent splatter.  Season with pepper to taste.

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Notes:

I freeze my sauce in 2 serve portions for the kids.  This recipe made 8 dinners for my girls – one for that night & 7 for the freezer!

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Lentil Spaghetti

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One of my favourite dishes to cook in my Thermomix is the Creamy Tomato & Salami Fettuccine from the Everyday Cookbook.  It’s such a tasty dish & very easy in that the fettuccine cooks in the sauce.  I now many of my customers love it too for the same reasons, so I’ve been on the look out for a similar recipe for my vegetarian friends.    I made this dish recently & it really is very good & a nice change from the regular spag bol.  I’d even challenge any fussy eaters to give it a try – I’m sure they won’t miss the meat!  I found this recipe on ThermOMG blog & have tweaked the recipe a little.

Ingredients:
1 onion
1 garlic clove
20g olive oil
400g tin diced tomatoes
50g tomato paste
30g vegetable stock concentrate
1 tin brown lentils, drained & rinsed
100g jarred roasted red pepper strips
800g water
30g balsamic vinegar
250-300g spaghetti
100g parmesan cheese
150g kalamata pitted olives

Method:
1) Place parmesan in TM bowl, grate 10 seconds/speed9.  Set aside.  No need to clean TM bowl, just wipe off excess cheese with piece of kitchen paper.
2) Add onion & garlic to TM bowl, chop 3 seconds/speed 5.  Add oil, cook 5 minutes/100 degrees/speed 1 with MC off.
3) Add peppers, tomatoes, tomato paste, stock concentrate, water, vinegar.  Cook 5 minutes/100 degrees/speed 1.
4) Add lentils & put lid on TM bowl.  Zero scales & add spaghetti through the hole in the lid.  Cook 15 minutes/100 degrees/reverse/soft speed.  As the spaghetti cooks, it will soften & sink into the TM bowl, but you can use your spatula to help push it down.

Spaghetti in lid
5) Pour into Thermo Server & allow to rest for 5-10 minutes before serving.

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6) Garnish with mint or basil leaves & parmesan cheese.

Source: ThermOMG

Notes:

If not everyone is an olive fan, you can add them to the dish when each serve is garnished.

Don’t cook more than 300g spaghetti, otherwise the dish is just way too thick with spaghetti.

Chorizo & Corn Pasta Bake

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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.

Ingredients:
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
4 eggs
150g light sour cream

Method:
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.

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Notes:

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.

Chicken, Lemon & Pea Risotto

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I’ve adapted this recipe from a Donna Hay cookbook – Off the Shelf.  Her’s is a baked risotto & I’d been making it for years before I got my Thermomix.   I love the freshness of Donna Hay recipes & this risotto has lovely fresh flavours, especially from the lemon & mint.

I don’t eat seafood myself, so that’s why there are so many chicken recipes on my blog.  This recipe can easily become a Prawn, Lemon & Pea Risotto.  Simply replace the chicken thigh with 300g green prawns, that have been peeled & tailed.   Follow this recipe up to step 7, but don’t add the chicken.  Then at step 8, cook the risotto for 11 minutes (instead of 14 minutes), then add the prawns & cook for 3 more minutes at the same temperature/speed as this recipe.

Ingredients:
40g parmesan cheese
large handful mint
Zest of 1 lemon
Juice of 1 lemon
1 leek, roughly chopped
40g butter
40g olive oil
320g arborio rice
60g white wine
250g chicken thigh or breast, cubed
1 tbsp vegetable stock concentrate
720g water
120g frozen peas

Method:
1) Place parmesan cheese in TM bowl, grate 10 seconds/speed 10. Set aside.
2) No need to clean & dry TM bowl, however wipe excess cheese from bowl with paper towel.
3) Add lemon zest to TM bowl (I peel lemon using a potato peeler). Grate 10 seconds/speed 10.

4) Add leek, chop 3 seconds/speed 5.
5) Scrape down the sides of the bowl, add butter & oil, saute 3 minutes/120 degrees/speed 1.
6) Insert Butterfly Whisk (optional). Add rice, cook 1 minute/120 degrees/reverse/speed 1.5 (without MC)

7) Add wine, saute 2 minutes/Varoma/reverse/speed 1.5 (without MC).  Scrape bottom of TM bowl well with spatula to loosen rice.
8) Add stock, chicken & water.  Cook 13 minutes/100 degrees/reverse/speed 1.5.   Place simmering basket on top of lid & weigh in frozen peas (peas will defrost as the risotto cooks).

9) Pour peas into Thermo Server with risotto, reserved parmesan, mint & lemon juice.  Stir to combine.

10) Allow to rest for 10 minutes before serving.  (rice will continue to cook during this resting period).

Notes:

I use herb scissors to chop the mint.  Instead, you can add the mint with the parmesan in step 1 & grate them together. 

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In step 8, simmering basket is on the lid, to allow the risotto to evaporate & to defrost the peas.

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Pumpkin, Pea & Feta Risotto

Pumpkin, Pea & Feta Risotto

One of the best things about this risotto is that the pumpkin is cooked with the rice – it doesn’t need to be roasted in the oven.  That means that dinner can be cooked in 20 minutes!  I’ve included some ways to bulk up this dish for big eaters in the notes at the end of the recipe.

Ingredients:
40g parmesan cheese
1 onion
40g butter (optional)
20-40g olive oil
250g pumpkin, cut into 1cm cubes
320g Arborio rice
60g white wine
1 tbsp veg stock concentrate
720g water
Salt & pepper to taste
120g frozen peas
100g feta
handful of spinach leaves

Fresh herbs – parsley, thyme, basil, chopped (optional)

Method:
1. Place parmesan in TM bowl. Grate 10 seconds/speed 9.  Set aside in thermoserver with spinach & chopped herbs.  Wipe out TM bowl with kitchen paper.
2. Add onion to TM bowl. Chop 3 seconds/speed 5.   Add butter & oil, cook 3 minutes/120 degrees/speed 1 (MC lid off)
3. Add rice, cook 1 minutes/120 degrees/reverse/speed 1.5 (MC lid off)
4. Insert Butterfly.  Add wine & pumpkin, cook 2 minutes/Varoma temperature/reverse/speed 1.5.  (MC lid off)
5. Add stock & water.  Place TM basket on lid, zero scales & weigh peas.  Cook 13 minutes/100 degrees/reverse/speed 1.5

Leave the TM rice basket on top of the lid.  This allows for the risotto to evaporate slightly & will also defrost the peas at the same time!

6. Pour peas into ThermoServer, with the spinach, herbs & parmesan.  Then pour the risotto over this & stir gently to combine.  Crumble feta on top of risotto & serve.

Notes:

Risotto will thicken while standing in Thermoserver.  

This dish will also be a lovely side dish to a schnitzel for the whole family.