Tag Archives: Thermomix Vegetable Stock Concentrate

Feeding the Funky Bunch: Casserole Base

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This is my recipe for a basic casserole base. It creates a delicious gravy to cook meat and vegetables in. I generally cook this casserole base then pour half into my slow cooker, add my meat (for instance diced beef or lamb) and vegetables chopped into large chunks (for instance carrots, pumpkin, zucchini and frozen peas), then pour the remaining base over the top. Served with mashed potatoes it makes a delicious winter meal.

You can easily prepare this casserole base ahead of time and add it to your slow cooker straight from the fridge, or cook it up in the morning and pour into the slow cooker hot. If you’re leaving the slow cooker to cook for a whole day (at least 8 hours) you can add the casserole base cold and use frozen meat. If you have less time (approx 6 hours), I’d advise adding the casserole base hot and using defrosted meat.

 

Casserole Base

 

 

Ingredients

  • 25g butter
  • 1 red onion
  • 2 sticks celery
  • 2 carrots
  • 4 cloves of garlic
  • 1tbs tomato paste
  • 2tbs plain flour
  • 400g tin of tomatoes
  • 2tbs thermomix vegetable stock concentrate 
  • 200g (1cup) red wine
  • Cracked black pepper

Thermomix Method

  1. Place garlic, roughly chopped onion, celery & carrots, and butter in TMX bowl
  2. Chop 3-5 sec, Sp 5
  3. Cook 100C, 5 min,  Rev Sp 1
  4. Add tomato paste and flour
  5. Give a quick stir with the spatula
  6. Cook 100C, 2 min, Rev Sp 1
  7. Add tinned tomatoes, stock and wine
  8. Cook 100C, 10 min, Rev Sp 1

Non-Thermomix Method

  1. Finely chop garlic, onion, celery & carrots by hand or in food processor
  2. Place pan over medium heat and melt butter
  3. Add chopped garlic, onion, celery & carrot
  4. Cook for 5 min, stirring regularly, until softened
  5. Add tomato paste and flour
  6. Stir over medium heat for 1-2 minutes
  7. Add tinned tomatoes, stock and wine
  8. Stir gently until well mixed and simmer on low heat for 10-15 min, until sauce thickens

Feeding the Funky Bunch: Asian 2 Minute Noodles

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My husband enjoys the occasional Indo Mee packet noodle lunch at home on the weekend, and the kids always love having some. I wanted to recreate that 2 minute asian noodle meal without the crazy amount of additives and preservatives (and heaven knows what else!) that are in the packet ones. My husband was keen to find an alternative too, as long as it tasted as good. So with a little experimentation I whipped up this quick and easy recipe. The kids were eating so fast they couldn’t even comment and my husband says it tastes just like the packet. Winner! This is a quick and easy meal, with only a few wholesome ingredients. You could definitely add steamed or stir-fried meat and/or veg if you wanted to, or serve this as a side dish, but at my place just noodles for a quick weekend lunch.

Asian 2 minute noodles

Ingredients

I cook 100g of noodles which makes 4 children sized portions or 1 hungry husband portion. If you cook more noodles, increase the sauce component amounts accordingly.

  • 100g Organic Noodles (I use Hakubaku Japanese Noodles – cooking time will depend on your noodles. Somen cook in 2 min and the others range from 4-10 min cooking time)
  • 2 tsp TMX Vegetable Stock Concentrate
  • 2 tsp soy sauce or tamari
  • 1/2 tsp honey (add up to 1 tsp honey depending on how sweet you want it)
  • 1/2 tsp sesame oil
  • optional – dried onion flakes to taste (I use 1 tsp)
  • optional – dried chilli flakes to taste (I use 1 tsp)

Method

  1. Bring water to the boil, add noodles and cook for time recommended on the packet
  2. Place all other ingredients in a bowl
  3. Add cooked, drained noodles to the bowl and mix until coated in sauce
  4. Serve and enjoy

Feeding the Funky Bunch: Persian Lamb

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It’s cold and chilly in Perth at the moment, so the perfect time to whip out a few slow cooker recipes. This persian lamb was originally a Neil Perry recipe that a friend cooked us for dinner one night. I’ve since changed it here and there, and now converted it for TMX and slow cooker. The result is a delicious, thick and spicy dish with melt-in-your-mouth lamb. Best to cook this one while you’re out all day as the smell is divine! I like to serve this with cous cous (which only takes a few minutes to prepare) and roast vegetables, however it is also good with steamed veg and rice. If you are short on time just roughly chop some slow cooking veggies like pumpkin, carrot and potato, and throw it in the slow cooker with the lamb. For best results this dish needs a good 8-10 hours in the slow cooker.

Persian Lamb

Ingredients

  • 500g diced lamb shoulder
  • 2 brown onions
  • 20g butter
  • 1tsp ground cinnamon
  • 1tsp ground cumin
  • 1/2 tsp ground cardamom
  • 1tsp pink salt
  • 1tbs thermomix vegetable stock concentrate
  • 100g dried prunes
  • 1tsp raw sugar
  • 75g lime juice (approx 2 limes)
  • Pinch of saffron threads
  • 120g water

To serve

  • Large handful of fresh mint
  • Roasted almonds or pistachios
  • Steamed or roasted vegetables
  • Cous cous or Rice

TMX Method

  1. Turn slow cooker on to warm up
  2. Peel & quarter onions, place in TMX and chop 5 sec, Sp 5
  3. Add butter and cook 100C, 3 min, Sp 1
  4. Add ground spices and salt, cook 100C, 3 min, Sp 1
  5. Add prunes and chop 5 sec, Sp 5
  6. Add stock, sugar, lime juice, saffron & water
  7. Cook 100C, 3 min, Sp 1
  8. Pour 2/3 of mixture into slow cooker, then add lamb (fresh or frozen), then pour remainder of sauce over the lamb
  9. Cook 8-10 hours
  10. Serve on cous cous or rice with vegetables and garnish with fresh mint and chopped almonds or pistachios

Non-TMX Method

  1. Turn slow cooker on to warm up
  2. Peel & chop onions
  3. Roughly chop prunes
  4. Heat butter in a frypan and add onions
  5. Cook over medium heat for 3-5 min until onions are softened
  6. Add ground spices and salt, cook stirring over medium heat for another 1-2 min
  7. Add stock, prunes, sugar, lime juice, saffron & water to pan
  8. Cook over medium heat for 5 min
  9. Pour 2/3 of mixture into slow cooker, then add lamb (fresh or frozen), then pour remainder of sauce over the lamb
  10. Cook 8-10 hours
  11. Serve on cous cous or rice with vegetables and garnish with fresh mint and chopped almonds or pistachios

Feeding the Funky Bunch: Risotto with Roasted Capsicum & Pumpkin

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This risotto recipe is a family favourite at our place. I like to roast the capsicum and pumpkin separately in the oven which gives a really great flavour to the dish. This risotto is equally as delicious as a vegetarian meal – simply omit the chicken and add an extra 100g of water.

Ingredients

  • 50g parmesan cheese
  • 1/2 leek, roughly chopped
  • 2 sticks of celery, roughly chopped
  • Handful of flat leaf parsley
  • 2 x 20g rice bran oil
  • 150g white wine
  • 350g arborio rice
  • 400g chicken (optional) cubed approx 4cm x 4cm and seasoned with black pepper
  • 1 capsicum (red, yellow and/or orange), sliced 1-2cm wide
  • 1/2 pumpkin, cubed approx 2cm x 2cm
  • 2tbs thermomix vegetable stock concentrate
  • 1000g water
  • pink salt and black pepper
  • 20g butter

Method

(leave MC off for all cooking time)

  1. Pre heat oven to 200C
  2. Place capsicum slices and pumpkin cubes in a bowl, season well with pink salt and cracked black pepper, drizzle with 20g rice bran oil, toss until coated in oil and seasoning, place on a lined tray and roast 20-25min
  3. Place parmesan cheese in TMX and grate 10 sec, Sp 9
  4. Set parmesan aside in a separate bowl
  5. Place leek, celery, parsley and 20g rice bran oil in TMX
  6. Chop 2-3 sec, Sp 6
  7. Saute 4min, 100C, Sp 1
  8. Insert Butterfly
  9. Add rice
  10. Saute 1min, 100C, Rev, Sp Soft 
  11. Add wine
  12. Saute 4min, 100C, Rev, Sp Soft
  13. Add chicken, stock and water, and season well with cracked black pepper
  14. Cook 20min, 100C, Rev, Sp Soft
  15. Pour into ThermoServer and mix through parmesan cheese and butter
  16. Add roasted vegetables and gently mix through
  17. Rest for 10 min in ThermoServer, then serve and enjoy

Feeding the Funky Bunch: Madras Curry

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By now you know I have a love for good curry recipes. This Madras Curry is another family favourite. The original recipe is an ‘Indian Inspired’ one Curtis Stone wrote for Coles during the Commonwealth Games. I have tried cooking this in the thermomix but I just can’t get the same flavour as I get cooking it in the frypan. I usually cook my rice and steam veggies over the top in the thermomix and varoma while I cook the curry on the stove. This recipe is done with chicken, however it can easily make a delicious vegetarian meal either by adding chopped vegetables to the pan instead of the chicken (eg. pumpkin and cauliflower) or simply cook the sauce in the pan and pour over steamed veggies and rice.

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Ingredients

  • 2-3tbs rice bran oil
  • 1 large brown onion, finely chopped
  • 1 cinnamon stick
  • 2tbs fresh ginger, finely chopped or grated
  • 4 cloves garlic, crushed
  • 1 tsp tumeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp cayenne
  • 8 fresh curry leaves*
  • 400-500g chicken thigh fillets, each cut into approx 4 pieces
  • 2 medium tomatoes chopped or 200g tinned tomatoes (it is nicer with fresh)
  • 1/2 cup coconut milk
  • 1 tbs thermomix vegetable stock concentrate
  • Steamed vegetables and basmati or brown rice to serve

I have a curry leaf tree in my garden which my father-in-law gave me. If you don’t have a tree, try and get frozen leaves from an asian grocery store. If you know someone with a curry leaf tree, pick the leaves and store them in a zip lock bag in the freezer then just throw them straight into your curry from the freezer. They add an amazing flavour.

Method

  1. Get your rice and veggies sorted in the TMX & Varoma or Rice Cooker & Steamer. If your ingredients are prepped the curry needs approx 30 min cooking time, so you can time your rice and veggies accordingly.
  2. Heat 2 tbs rice bran oil in the pan over medium high heat.
  3. Add onion and cinnamon stick, and cook stirring frequently for 3-5 minutes until golden brown.
  4. Add the ginger and garlic, and cook for another minute.
  5. Turn the heat down to medium low. Add all the spices and curry leaves with an extra 1 tbs rice bran oil if necessary. Cook for 3 minutes, stirring frequently so the spices don’t burn.
  6. Add the chicken to the pan and cook a further 3 minutes, stirring so that the chicken is coated in the spice mix.
  7. Add the tomatoes and stock. Stir through then cover pan with lid and simmer on low for 15 minutes until chicken is tender and tomatoes have broken down to form the sauce.
  8. Add the coconut milk and stir to combine. Simmer for 2-3 minutes until warmed through and sauce thickens.
  9. Serve with rice and veg, and enjoy.

Feeding the Funky Bunch: Moussaka

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This Moussaka recipe is the product of much experimenting on my part.  I wanted to make a really delicious Moussaka that wasn’t too labour intensive, so I’ve eliminated all the fussing and just kept all the flavour. It is a great family meal, packed with veggies and easy to adjust either for meat lovers or for vegetarians. My kids absolutely love this dish.

Ingredients

  • 1 large eggplant or 2 smaller eggplants, thinly sliced (approx 3mmm)
  • 6tbs rice bran oil (to brush slices with)

Many recipes call for the eggplant slices to be salted, left to drain for 20min, rinsed then dried. I never bother to do this and it still tastes great.

  • 20g rice bran oil
  • 2 sticks celery, roughly chopped
  • 2 carrots, roughly chopped
  • 1 small red capsicum, de-seeded and roughly chopped
  • 1 red onion, roughly chopped
  • 2 cloves garlic, peeled
  • handful of fresh flat leaf parsley
  • handful of fresh mint
  • 400-500g lamb minced (can replace with red kidney beans or your choice of lentils for a vegetarian version)
  • 2tbs thermomix vegetable stock concentrate
  • 1tsp ground cinnamon
  • 400g passata (tomato puree)
  • black pepper to season
  • Extra 1/2 cup grated cheese for topping

Method

  1. Pre-heat oven to 180C
  2. Slice eggplant and place in a single layer on lined baking trays
  3. Brush eggplant slices lightly with rice bran oil
  4. Roast in oven for 8-10 min until soft then set aside
  5. Make béchamel cheese sauce
  6. If mincing lamb in TMX, place cubed lamb in clean TMX bowl and mince 8-15sec, Sp 7
  7. Set minced lamb aside and give TMX bowl a quick rinse
  8. Place celery, capsicum, carrot, onion, garlic, parsley and mint in TMX
  9. Chop 5sec, Sp 5
  10. Add 20g oil and cook 100C, 5min, Sp1
  11. Place lamb mince in TMX, season with black pepper and cook Varoma Temp, 5min, Rev Sp Soft
  12. Add cinnamon, passata and stock
  13. Cook Varoma Temp, 15min, Rev Sp Soft
  14. Season to taste

Assemble Moussaka

  1. Pre-heat oven to 180C
  2. I use a large 1.6L pyrex dish to bake my Moussaka in
  3. Line bottom of dish with a single layer of roasted eggplant slices
  4. Spread over 1/3 of the lamb and vegetable sauce
  5. Drizzle over 1/3 of the cheese sauce
  6. Follow with layer of eggplant, layer of lamb and vegetable sauce, layer of cheese sauce until all used
  7. Sprinkle grated cheese on top
  8. Bake 30 min, 180C

Non-Thermomix Method

Ingredients

  • 1 large eggplant or 2 smaller eggplants, thinly sliced (approx 3mmm)
  • 6tbs rice bran oil (to brush slices with)

Many recipes call for the eggplant slices to be salted, left to drain for 20min, rinsed then dried. I never bother to do this and it still tastes great.

  • 20g rice bran oil
  • 2 sticks celery, finely chopped
  • 2 carrots, finely chopped
  • 1 small red capsicum, de-seeded and finely chopped
  • 1 red onion, finely chopped
  • 2 cloves garlic, peeled & finely chopped
  • handful of fresh flat leaf parsley, finely chopped
  • handful of fresh mint, finely chopped
  • 400-500g lamb minced (can replace with kidney beans or lentils for vegetarian version)
  • 2tbs thermomix vegetable stock concentrate or 1 stock cube
  • 1tsp ground cinnamon
  • 400g passata (tomato puree)
  • black pepper to season
  • Extra 1/2 cup grated cheese for topping

Method

  1. Pre-heat oven to 180C
  2. Slice eggplant and place in a single layer on lined baking trays
  3. Brush eggplant slices lightly with rice bran oil
  4. Roast in oven for 8-10 min until soft then set aside
  5. Make béchamel cheese sauce
  6. Place large frying pan over medium heat
  7. Add oil, celery, capsicum, carrot, onion and garlic, cooking for 4-6 minutes until soft
  8. Add lamb mince, season with black pepper and cook for 5 minutes until browned
  9. Add passata, stock, cinnamon, parsley and mint, and simmer for a further 15-20 minutes
  10. Season to taste

Assemble Moussaka

  1. Pre-heat oven to 180C
  2. I use a large 1.6L pyrex dish to bake my Moussaka in
  3. Line bottom of dish with a single layer of roasted eggplant slices
  4. Spread over 1/3 of the lamb and vegetable sauce
  5. Drizzle over 1/3 of the cheese sauce
  6. Follow with layer of eggplant, layer of lamb and vegetable sauce, layer of cheese sauce until all used
  7. Sprinkle grated cheese on top
  8. Bake 30 min, 180C

Feeding the Funky Bunch: Sausage Rolls

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This is my sausage roll recipe, regularly pulled out for play group, play dates, birthday parties, afternoon teas, kids dinner – anytime really! Packed with vegies and easy to make, healthy homemade sausage rolls are a brilliant alternative to store-bought ones. You can use good quality sausage meat for these but I prefer to buy minced meat or mince my own in the TMX. Some of the mixed minces (pork & veal, beef & pork) that are available now work well. If you have the time you could try making your own puff pastry, but I haven’t done this.

Ingredients

  • 400-500g minced meat
  • 1 medium carrot, finely grated (100-120g)
  • 1/2 zucchini, finely grated (180-200g)
  • 1/2 cup breadcrumbs
  • 1 egg, beaten – pour half the beaten egg into the meat mixture and save the other half to brush onto the pastry
  • 1tsp dijon mustard
  • 1tsp thermomix vegetable stock concentrate
  • season with pink salt & black pepper
  • 3 sheets store-bough puff pastry, defrosted

Method

  1. Pre-heat oven to 220C
  2. Place minced meat, grated carrot & zucchini, breadcrumbs, 1/2 beaten egg, mustard, stock, salt & pepper in bowl
  3. Mix well by hand
  4. Cut each sheet of puff pastry in half lengthways
  5. Divide mixture into 6 equal quantities
  6. Shape 1 portion of mixture into a long sausage and place  on bottom half of a pastry sheet
  7. Brush top edge of pastry with egg wash
  8. Roll pastry from bottom, over meat mixture and seal with seam on the bottom
  9. Slice into small sausage rolls, whatever size suits your needs
  10. Place on a lined baking tray, brush with egg wash and bake 20-25min