Tuesday, 25 September 2012

Chicken Stroganoff

Forget those recipe bases - you can make this tasty meal using basic ingredients from your kitchen - perfect for a quick and easy weeknight meal.

1 onion, peeled and quartered
1 garlic clove, peeled
30g butter
150g mushrooms, thinly sliced
2 tablespoons tomato paste
100g white wine
100g chicken stock (or 100g water and 2 teaspoons VSC)
15g cornflour
120g sour cream
1 tablespoon worcestershire sauce
2 teaspoons paprika
500g chicken thigh fillets, sliced
sea salt and cracked black pepper, to season
parsley, finely chopped to garnish

  1. Place onion and garlic into TM bowl and chop for 3 seconds/speed 5. Scrape down bowl.
  2. Add butter and sauté for 5 minutes/varoma/speed 1.
  3. Insert butterfly and add mushrooms, tomato paste, wine, stock, cornflour, sour cream, worcestershire sauce and paprika and cook for 5 minutes/100 degrees/reverse + soft speed.
  4. Add chicken and cook for a further 12 minutes/100 degrees/reverse + soft speed. Season with salt and pepper.
  5. Place into serving bowl and garnish with chopped parsley. Serve with pasta and steamed greens.

Sunday, 23 September 2012

Roast Vegetable Stock Concentrate

One of the very first things every new TM owner makes is Vegetable Stock Concentrate which is used in place of store bought stock cubes.

Well I've been experimenting with a few different versions, and although this takes slightly longer to make, it definitely produces the best flavour.

2 onions, peeled and halved
1 leek, halved
2 stalks of celery
2 carrots, halved
handful of mushrooms
1 zucchini
1 medium tomato (or a handful of cherry tomatoes)
few sprigs of parsley
20g olive oil
150g rock salt
cracked black pepper

  1. Preheat the oven to 200 degrees. Place the vegetables into a baking dish lined with baking paper and roast for 40 minutes or until vegetables are nicely coloured.
  2. Transfer the vegetables into the TM bowl and add parsley. Chop for 10 seconds/speed 6.
  3. Add the salt, pepper and oil and cook for 10 minutes/varoma/speed 1.
  4. Blend for 1 minute/speed 9.
  5. Place into an airtight jar and store in the fridge.

Thursday, 20 September 2012

Quinoa Salad with Chickpeas and Tahini Dressing

I've been using Quinoa for some time now. It's gluten-free and is a great alternative to burghul, couscous and rice. I like to use it in tabouli or Moroccan-inspired salads. This salad is great on it's own, served with barbecued steak or chicken or as I did tonight, alongside a Moroccan Beef Curry.

(NB: Quinoa should be soaked overnight if possible, but for those time-poor just make sure you rinse it really well before cooking.)

1000g water
1 teaspoon sea salt
170g quinoa, soaked overnight
400g can chickpeas
1/2 cup coriander leaves
1/2 small red onion
extra coriander leaves, to garnish
olive oil, to garnish

Tahini Dressing:
1 garlic clove
60g tahini
zest and juice of 1 lemon
20g olive oil
2-3 tablespoons water
sea salt, to season

  1. Fill TM bowl with water and add salt. Place drained quinoa into basket and cook for 15 minutes/varoma/speed 4. Drain and set aside with chickpeas into a serving bowl.
  2. To make the dressing, place all the ingredients into TM bowl and blend for 10 seconds/speed 8. Add some more water and blend again, to achieve the desired consistency. Set aside.
  3. To finish, place red onion and coriander into TM bowl and chop for 4 seconds/speed 4. Add to quinoa and chickpeas and toss with half the dressing. Add more dressing if you wish and season to taste. Serve garnished with some coriander leaves and a drizzle of olive oil.

Sweet Moroccan Curried Beef (Devil of a Cookbook)

Monday, 17 September 2012

Red Curry Chicken with Pineapple and Ginger

I swear you will never need to order Thai takeaway again - and you can have this amazing dish on the table in less than 20 minutes. This is my new and improved version of Red Curry with Pineapple and Ginger only this time I've used chicken. For a delicious vegetarian variation, substitute the meat with tofu.

1 x 165ml can of coconut milk
3 tablespoons Red Curry Paste
15g ginger, peeled and julienned
500g chicken thigh fillets, cut into strips
1 tablespoon palm sugar, shredded
2 tablespoons fish sauce
1 x 270ml can of coconut milk, extra
280g fresh pineapple chunks
1 cup Thai basil
3 kaffir lime leaves, stems removed and finely shredded
coriander leaves, to garnish

  1. Place the small tin of coconut milk, red curry paste and ginger into the TM bowl and cook for 4 minutes/varoma/reverse + speed 1, MC off.
  2. Insert Butterfly, then add the chicken, palm sugar and fish sauce and cook for 5 minutes/varoma/reverse + soft speed, MC off.
  3. Add the 2nd tin of coconut milk to the TM bowl and cook for a further 5 minutes/varoma/reverse + soft speed.
  4. Add pineapple and simmer for 1 minute/varoma/reverse + soft speed.
  5. Pour into serving bowl (or Thermoserver) and stir through the Thai basil.
  6. Garnish with kaffir lime leaves and coriander and serve with steamed jasmine rice.
Serves 4

Baby Food (10 - 12 Months) and beyond

Your baby should have quite a few teeth by now, so it's a good time to change the consistency of their food to "lumpy" which is great practice for their chewing skills.

Vegetable Risotto
20g parmesan cheese
1/4 onion
sprig of parsley or basil
pumpkin, peeled and cut into chunks
1 carrot, peeled and cut into chunks
20g olive oil
2-3 tablespoons aborio rice
small handful peas (fresh or frozen)

  1. Place cheese into TM bowl and grate for 10 seconds/speed 8. Set aside.
  2. Add onion, parsley, pumpkin and carrot to TM bowl and chop for 4 seconds/speed 6 or until evenly chopped.
  3. Add oil and sauté for 2 minutes/100 degrees/speed 1 with MC off.
  4. Add rice and sauté for a further 2 minutes/100 degrees/reverse + soft speed.
  5. Add the peas and enough water to just cover the rice and vegetables and cook for 15 minutes/100 degrees/reverse + soft speed.
  6. Stir through parmesan cheese and serve.
Try these other flavour combos using the following method. Just and pieces of organic meat and vegetables into the TM bowl and chop into small pieces. Add some olive oil and saute for a couple of minutes then add just enough water to cover and cook for about 15 minutes/100 degrees/reverse + soft speed. If your using tinned tuna, simply add it to the bowl at the end of the cooking time and stir through.

The ingredients are listed from greatest amount to smallest.

Chicken and Creamy Leek and Potato
Potato, Leek, Onion, Chicken, Spinach, Apple, Milk, Parsley

Tuna with Garden Vegetables
Potato, Carrots, Pumpkin, Onion, Peas, Spinach, Tuna, Parsley

Sweet Potato and Lamb Casserole
Sweet Potato, Pumpkin, Swede, Onion, Tomato, Tomato Puree, Lamb, Ground Rice, Rosemary

Baby Spaghetti Bolognese
Tomato Puree, Macaroni, Carrots, Beef, Onion, Parsley, Oregano

Saturday, 15 September 2012

Peanut Curry of Tofu, Potato and Roasted Shallots

I guess by now you must be wondering what I did with the fresh coconut milk that I made - well here it is! The rich flavour of the red curry sauce is absorbed by the tofu and potato in this delicious vegetarian Thai curry. You can use chicken in place of the tofu - just increase the cooking time.

150g golden shallots (about 2), peeled and left whole
375g washed baby potatoes, halved
2 tablespoons vegetable oil
60g vegetable oil (extra)
2 tablespoons red curry paste
2 tablespoons palm sugar, shredded
2 tablespoons soy sauce
470g coconut milk
70g roasted peanuts
375g firm tofu, cut into 2.5cm pieces
1 cup firmly packed Thai basil leaves
4 kaffir lime leaves, shredded
red chilli, finely sliced

  1. Preheat oven to 200 degrees.
  2. Place shallots and potatoes into a bowl and toss with 2 tablespoons of vegetable oil. Place into a roasting pan lined with baking paper and bake for 30-40 minutes or until potatoes are crisp and shallots are soft.
  3. Place extra vegetable oil and curry paste into the TM bowl and saute for 4 minutes/varoma/speed 1 MC off.
  4. Add palm sugar, soy sauce and coconut milk and cook for 4 minutes/varoma/speed 1 MC off.
  5. Insert Butterfly and add peanuts, tofu, roasted shallots, roasted potatoes and basil and cook for 2 minutes/varoma/reverse + soft speed.
  6. Transfer to a serving bowl and garnish with the kaffir lime leaves and chilli.
Serves 4

Hint:  Palm sugar is a sweet, unrefined sugar, widely used in Asian cooking. I have been using Jeeny's Palm Sugar (available in most supermarkets) - one piece is sufficient for this recipe.

Healthy Banana Chocolate Cookies

Looking for some healthy snack ideas for the kids? I made these cookies to use up the coconut pulp left over from the fresh coconut milk I recently made. They are a delicious and healthy alternative snack for the kids which are great for the lunchbox - they are Gluten Free and Sugar Free.

1 large very ripe banana
1 teaspoon vanilla extract
1 heaped tablespoon honey
20g olive oil
240g almond meal
40g coconut pulp (or desiccated coconut)
80g dark chocolate, chopped

  1. Preheat the oven to 160 degrees.
  2. Place the banana, vanilla extract, honey and olive oil in the TM bowl and mix for 10 seconds/speed 5.
  3. Add the almond meal, coconut pulp and chocolate and mix for 10 seconds/Reverse + speed 3 or until a soft dough is formed.
  4. Take a heaped tablespoon of the mixture and gently roll into a ball, then place onto a baking tray lined with baking paper. Flatten slightly, then bake for 20 minutes or until golden.
  5. Remove from the oven and allow to cool, then store in an airtight container.
Makes 15

Wednesday, 12 September 2012

Coconut Cake with Lemon Syrup

This deliciously moist cake was made using the leftover pulp from a batch of coconut milk I made in the Thermomix. Of course, you can substitute the fresh pulp with desiccated coconut if you prefer.

zest from 1/2 a lemon
220g sugar
125g butter, roughly chopped
4 eggs
70g fresh coconut pulp (or desiccated coconut)
140g plain flour
1 teaspoon baking powder

lemon syrup
220g sugar
1 lemon, juiced and zest shredded (you need about 1/4 cup lemon juice)
130g water

  1. Preheat oven to 160 degrees.
  2. Place the zest and sugar into the TM bowl and mill for 10 seconds/speed 10.
  3. Add butter and mix for 10 seconds/speed 7. 
  4. Add eggs and mix for 30 seconds/speed 5.
  5. Add the coconut, flour and baking powder and mix for 10 seconds/Reverse + speed 4.
  6. Pour the mixture into a cake tin lined with non-stick baking paper and bake for 45 minutes or until cooked when tested with a skewer.
  7. Wash and dry TM bowl.
  8. While the cake is baking, make the syrup. Place all the ingredients into the TM bowl and cook for 10 minutes/varoma/speed 1 MC off.
  9. Pour half of the hot syrup over the hot cake in the tin.
  10. Remove the cake from the tin, slice and serve with the remaining syrup and thick cream.
Serves 8-10

Tuesday, 11 September 2012

Coconut Milk

The kids recently became fascinated with coconuts, so while we were out shopping the other day, I decided to buy one. We took it home and cracked it open to see what was inside that hairy brown shell. I personally love curries made with coconut milk, so I decided to make up a fresh batch of milk in the Thermomix which I later used to make a Thai curry. Freshly made coconut milk is something else and well worth the extra effort.  I used the leftover pulp to make a Coconut Cake with Lemon Syrup for dessert.

1 coconut, flesh removed and cut into chunks (see note below)
500g warm water

  1. Place the coconut flesh and water into the TM bowl and blend for 30 seconds/speed 10.
  2. Pour through a strainer, leaving the pulp behind.
  3. Chill in the refrigerator until set, then scoop the cream from the top.
Makes 500g

Pierce the eyes of the coconut with a skewer and drain out the water (which you can drink.) Hold the coconut and give it a good crack with the back of a cleaver. Gently prise it open then carefully use a knife or large spoon to prise the flesh from the shell. With a sharp knife, clean the brown skin from the flesh and cut into small chunks.