So last week I made some garlic butter to go on our steaks (used the EDC recipe) and I thought my 10 week old baby boy could supervise.
But no. He fell asleep while the Thermomix was buzzing away. No amount of noise from the machine or clatters from his mum was going to stop him from having a nap hehe
Love this gorgeous little man xx
So I have been MIA for a few years. Been slighty busy in those few years – turned 30yo, got engaged, moved house, got married, bought a house, moved into our house, bought our own Thermomix and had a baby boy – so now I’m on maternity leave and thought I might share a few more Thermomix experiences withthe world!
One of the first questions people ask when they first get their Thermomix is:
What should I cook first??
And i recon nearly one of the first suggestions every time is the Creamy Tomato and Salami Fettuccine recipe from the EDC cookbook.
So after having access to a Thermomix for the past 2 months and having cooked up quite a storm, tonight was the night and I finally cooked it. And boy was it YUMMY!!! The only alterations i made (and only because i didnt have something but had something esle) were, i didnt have fettuccine but i had angel hair spaghetti and i left out the capsicum but added some spinach leaves at the end. It was just so easy, a one-pot wonder. It was yum and there are leftover – even better!!
So it is now also my suggestion – when you first get your Thermomix – cook the Creamy Tomato and Salami Pasta – you will not regret it.
So until my next Thermomix adventure – enjoy and have fun
So here is another post without photos. I seem to be in too much of a hurry to gobble the yummy dinner down to actually stop and remember to take a photo. Well I had some ravioli in the fridge and wanted a sauce to go with. Much to my own detriment I prefer cream based sauces over tomato based ones. So I whipped up this sauce while the ravioli was bubbling away on the stove.
2 garlic cloves, peeled
Knob of butter
5 cherry tomatoes (or 1 tomato)
1 zuchinni, medium size, roughly cut into chunks
1. Put garlic in bowl and chop 5 seconds on speed 5.
2. Add butter and cook 1 minute, varoma temperature, speed 2.
3. Add zuchinni and tomatoes, chop 5 seconds on speed 5. Cook 3 minutes, varoma temperature, speed 2.
4. Add cream and cook 5-8 minutes, varoma temperature, speed 2 – or until reduced somewhat. I put the MC on its side in the whole for steam to escape to help with the reducing, and also a piece of paper towl over the top to control any potential splatters out the top.
5. Serve on your pasta of choice – in my case some beef, tomato and parmesan ravioli. Top with some parmesan if so desired.
Well tonight I had the most delicious and moreish dinner. Stir fry Prawns with Rice. It was quick, easy, scrumptious and better than any prawn dish I have ever ordered at a Chinese restaurant. The prawns were perfectly cooked, succulent and juicy and not in the slightest overcooked or rubbery. I forgot to take any photos, as it looked and smelt sooooo good I just wanted to eat it, but I have absolutely no doubt that this will be on my menu again soon and I will upload some pics then.
Ingredients: (serves 2)
3 cloves garlic, peeled
5g fresh ginger, peeled
1 tbls white wine
1/2 tsp salt
3-4 black peppercorns
1 tbls soy sauce
10g oil for marinade and 20g oil for stir fry
400g raw prawns, shelled
140g white long grain rice (approx 70g per person)
1. Blend all ingredients (except prawns and 20g of oil) for 1 minute, speed 10. Pour over prawns and marinate for 1-2 hours (I only let them marinade the amount of time it took for the rice to cook). Do not wash out the TM bowl.
2. Put rice in basket and rinse. Insert into bowl. Add water and cook 15 minutes, Varoma temp, speed 4. Once cooked, take out basket and keep warm. Discard water.
3. Heat 20g oil in TM bowl for 2 minutes, Varoma temp, speed 1.
4. Add prawns with their marinade. Cook 3 minutes, varoma temp, reverse, speed 1.
5. Serve immediately with rice and all juices.
Enjoy and stay tuned for my next Thermomix Tassie Yum adventure.
Well my boyfriend LOVES tomato relish and eats it likes its going out of fashion, so I looked around and found this recipe for the Thermomix. I have never made relish or any sort of preserves or condiments before (either with the Thermomix or otherwise), so I thought, here goes nothing.
I got a kilo of yummy fresh home grown tomatoes from my mum and the rest was just pantry ingredients. Quick, easy and delicious. I have now become a tomato relish convert
330g onion, peeled & quartered
1kg tomatoes, halved
1/2 tbls curry powder
1/2 tbls dry mustard
1 tsp salt
1 tsp mixed spice
dash of vinegar
1 tbls cornflour
1. Place onion into TM bowl and shop for 3 seconds on speed 5.
2. Add remaining ingredients and mix for 5 seconds on speed 5.
3. Cook for 1 hour at 100C on reverse speed 1.
4. Bottle while hot.
This would be a great Christmas pressie idea – perhaps a hamper of goodies for everyone – including tomato relish, chocolate truffles, shortbread, perhaps pickles of some sort and a jam. Sounds perfect to me. I will have to trial some recipes throughout the year ready for this Christmas. I know, I know, its months away, but boy time flies
I hope you enjoy the tomato relish just as much as I do and my boyfriend certainly does
Well hello there fellow Thermomix enthusiasts.
I am just starting a little blog to share my fun and yummy experiences with a Thermomix. I currently do not have my own ‘thermie’ but am living temporarily with someone who does (score) and I am enjoying every single meal that comes from this brilliant machine. I am taking full advantage of having access to this amazing (but expensive) kitchen appliance and am using this time to see if I really would use this machine and it wouldn’t just get put in the cupboard and never used.
So I will share with you my experiences – yum or not – machine fault or my own!! Stay tuned for recipe one – oh what shall it be? – the pressure is on!!