I just followed the instructions in the cookbook. It has a guide of veggies and settings.
Printable View
I just followed the instructions in the cookbook. It has a guide of veggies and settings.
Liviam - I've had raw stuff in the varoma, I wasn't leaving enough room for the steam to get through.
If I'm honest - I don't use the varoma that much. As for other recipes. I stick to EDC, other TMX recipe books, recipe community, forum thermomix or other blogs like Quirky Cooking for recipes. I haven't converted recipes. Things that were old faves (stroganoff, risotto, fried rice etc) I've googled and found new TMX recipes.
Try Quirky Cooking's fried rice. Yum. She does great recipes that say "Now add this to the bowl: 50g cashews and 500g diced chicken" or whatever. Foolproof.
While you're there check out her chicken and brown rice soup.
Oh and on the recipe community - search for "bestest bread rolls" - they are really easy and yum, great with soup. Cheesymite scrolls from Thermovixens - yum.
Dinner was amazing!!! Definitely recommend Middle Eastern Lamb Pide recipe on the recipe community. Amazing.
I never used my varoma much but then i started doing Jo's all in one meals.
So easy & tasty, even better my fussy kids & even fussier husband all love them.
Liviam was your timer set? I didn't set my timer once & my food didn't cook.
Thought of something else easy that is great. Shredded chicken for sandwiches. You poach the chicken (thighs or breast) in stock. Allow to cool in the broth so they stay moist. Then drain and shred on speed 3-4 on reverse for a few seconds. Great for chicken wraps, sandwiches etc.
Ohh, Rouge, thanks for the shredded chicken idea! That's definitely going to be useful soon!
I always steam on Varoma temp- you get heaps more steam. And make sure the lids and layers if the Varoma are sitting straight, otherwise the steam escapes too easily.
We're about 12 days in to the Failsafe elimination diet, and thank God I have a TM! So much easier to make so many things! :D
Super excited! I am hosting a demo today so I'm going to get my second bowl and blade set.. Squee!!
Also second the shredded chicken idea for sambos! I buy a whole cooked chook and mix it up with chopped carrot and celery and herbs and mayo to make a yummy filling for my boys sandwiches. They love it and don't realise that they are getting veges in their sandwich!
I'm thinking of getting the full steam ahead cookbook and the Quick fix in the thermomix cookbooks. Anyone got these already. Want to use the varoma more for steaming but tend to stick with what I know
Getting a little more confident... made the Quirky Cooking brown rice and chicken soup - YUM!!! Moved on to sweet potato and bacon soup - amazing, pumpkin and sweetcorn soup and tonight I made vanilla bean icecream... wow :D Lucky we're entertaining two days of this long weekend.
Loving it all nom nom .... want to get a bit more adventurous tomorrow, never loved cooking so much ever!
Bacon and sweet potato soup sounds awesome Kelly! Where could I find the recipe?
I just made brownies. Going to make condensed milk for our chocolate fudge then I'm making scroll dough for tomorrow's breakfast.
Today was a low day for me cooking - just Porridge for Mr 7's birthday breakfast request, then pumpkin soup for lunches this week.
Half thinking about making some herb pull-aparts for snacks tomorrow - doing it now, but letting it prove overnight and putting into cold oven tomorrow. but then i may just go to bed ;)
My 2nd bowl plus red bag plus thermoserver arrived yesterday :)
Yay Kaz for new goodies! Red bag hey? Nice.
Tell me about proving dough overnight guys. How does that work?
Works fine! Just pop it in the fridge. I've been doing it since I first started working with dough. Nearly a decade ago. Yeast still works when it's cold. Just slower.
Does it matter how long I leave it in the fridge for? So like if I make a dough after kids are in bed, stick it in the fridge, get it out first thing next morning (7am?) and put it in a cold oven so it gets a second prove while the oven warms would that work?
In other news, I had a day of substitution yesterday.
Custard - ran out of cornflour. What are suggested substitutions for cornflour??? I grabbed some coconut flour and that was a bit interesting. It went really thick and was a bit bitsy :( The kids didn't like the texture but DH said it was fine and ate it all, lol. While I was stressing about the flour, I then forgot to add sugar :lol: Added it at the end, all fine.
Then went to make salami fettuccine from the EDC for dinner. No cream, had to use canned cream. No fresh tomatoes, canned tomatoes. No zucchini, chucked in some asparagus instead. And laughed at myself :lol:
But at least I am getting a bit more confident at doing things like that!
Re the dough yep that works fine. Arrowroot flour is a good sub for corn flour.
MrsFabuloso I took a screenshot of the recipe luckily because it was much better than expected (I just made it for the man, thought he'd like a bacon soup lol). I might play with it to include some other healthy ingredients like ground brown rice and/or almonds like the chicken and rice soup.
100g diced bacon (we used more, I think 200g as we had them pre-frozen in bags)
1 onion
20g olive oil
600g chopped and peeled sweet potato
500g chicken stock (I use vegeta, with one extra spoon of stock)
50g cream
* Dice bacon and cook 4 min Varoma speed 2 in reverse. Remove when done.
* Use same bowl (dont wash) chop onion 3 sec speed 7
* Add oil cook 3 mins on Varoma speed 2
* Add sweet potato and chop 7 secs on speed 7, scrape bowl down after
* Add stock, cook 20 mins on 100, speed 2
* Season with pepper, then 1 min speed 9 (I skipped this step we all hate pepper lol)
* Add in the bacon and cream, mix 10 secs on reverse speed 2
DELISH! :D
Tonight's "go-to" meal - risotto. Sorta the EDC one, except with leftover roast chook, beans & sundried tomatoes. Almost foolproof ;)