TRTLMT Steaming Attachment Recipe Booklet V4

67 Pages·2014·3.19 MB·English

V4
Thank you
Firstly, a big thank you to the lovely Amanda, Vicki, Megan, Natalie, Kylie and Shari for generously being my fantastic proof readers. I am very
lucky to have a lovely group of mostly strangers willing to help!
An even bigger thank you to all of those who contributed to the making of this FREE steaming attachment recipe booklet. These recipes were
collected throughout January and February 2014 as part of a challenge set by TRTLMT to get people using their steaming attachment
more. This came from a lot of feedback that people didn’t know how to use it or needed more ideas. This is a booklet that was completed
for the love of it. It was not developed by a professional nor is not a professional e-book or the like. I have tried to keep it fairly simple
especially for those who are wanting to print.
In addition to this booklet, the Recipe Community is a wealth of knowledge and there are so many amazing Varoma recipes on there for you to
try. They have a search feature too so simply type in “Varoma” and an abundance of recipes will be displayed. Your consultant is also a
great resource, as are the Varoma cooking classes, so be sure to check out the Thermomix website regularly for dates or let your
consultant know that you are interested.
I have put this booklet together for you all with no charge however it has taken quite some time to complete and a lot of effort. All I ask is if you
are sharing this with friends please direct them to the blog to download their own copy. This is so I can easily track how many times this
has been downloaded for future e-books or published cookbooks.
I can’t wait to see all your experiments! Please feel free to share all of your experiences on our page.
If you haven’t already, please come and join our little community: www.facebook.com/theroadtolovingmythermomix
Happy tmxing!
Peta
The road to loving my Thermomix
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Table of Contents
Chicken Meat
5. Cathy’s Satay Chicken 30. Beetroot and Kangaroo Salad
6. Chicken & Herb Tortellini with tweaked Arabiata Sauce 31. Lamb Shank and Sweet Potato Risotto
7. Chicken and Green Vegetable Quinoa Salad 32. Lemongrass and Pork Meatballs with Vietnamese Dipping
8. Chicken Breast stuffed with Bocconcini and Pesto and Sauce
Wrapped in Prosciutto 33. Meatballs and Zucchini “Pasta”
9. Chicken Wonton Noodle Soup 34. Morrocan Meatballs
35. Pimped Up Silverside with Honey Bourbon Glaze
10. Chicken, Pistachio, Leek and Prosciutto Terrine
36. Reheating Silverside
11. Dinner inspired by the Chicken Veloute Meal
37. Varoma Steamed Mini Beef Fillet Mignons
12. Easy Marinated Chicken and Fried Rice 38. Varoma Steamed Saltimbocca with Marsala Sauce &
13. Garlic and Lemon Chicken with Green Beans and Potatoes Vegetables
14. Honey Soy Chicken Skewers with Coconut Rice and Veg
15. Honey Soy Chicken with Roast Vegetables Sausages
16. Indonesian Chicken with Spices in Banana Leaf 39. Cheats Curried Sausages and Rice
17. Paprika Chicken 40. Coconut Curried Sausages and Rice
18. Pepper Garlic Chicken 41. Sausage and Red Lentil Casserole
42. Sharon's Devilled Sausages
19. Pepper Garlic Chicken “Fried Rice ”
43. Sausage Ragu
20. Prosciutto Wrapped Chicken Breast
44. Varoma Sausages, Sweet Potato Mash and Vegetables
21. Prosciutto Wrapped Chicken with Creamy Garlic Sauce
22. Prosciutto Wrapped Chicken with Mustard Sauce Seafood and Fish
23. Raelines Leftover Varoma Achievement Meal! (Vermicelli 45. Perfectly Steamed Fragrant Mussels
Noodles) 46. Steamed Fish and Coconut Rice
24. Steamed Dumplings with Dipping Sauce 47. Steamed Salmon & Asian Greens with Herb Dressing
25. Steamed Paprika and Chilli Chicken Skewers 48. Teriyaki Salmon and Brown Rice
26. Steamed Stuffed Chicken and Brown Rice 49. Varoma Steamed Salmon with Zucchini Salad and
27. Teriyaki Chicken “Fried Rice” Vegetables
28. Varoma Steamed Chinese Chicken
29. Warm Steamed and Shredded Chicken Salad
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Table of Contents
Vegetables and Sides
50. Cauliflower Fried Rice
51. Gorgeous Spicy Tomato Quinoa and Vegetables
52. Indonesian Water Spinach with Sambal Pelecing
53. Steamed Stuffed Mushrooms
54. Varoma Potato Chips
55. Veggie Soup
56. Yellow Rice (Nasi Kuning)
57. Zucchini Soup and Steamed Corn
Eggs:
58. “Fried Eggs”
59. Andreas First Varoma Meal – Omelette
60. Easy Frittata
61. Ham, cheese and spring onion omelette with corn on
the cob
62. Omelette Frittata Creation
63. Sunday Breakfast for One – Salmon, Zucchini and Eggs
Desserts/Baking
64. Zucchini and Chia Muffins/Cake
Miscellaneous
65. Guinness’s doggy dinner
Recommended Recipe Links
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Cathy’s Satay Chicken
An original recipe by Cathy McF
Ingredients:
2 cloves garlic 1 tsp ground coriander
1 medium brown onion (cut in thin wedges) 1/8 tsp chilli powder (this is very mild but is
15g peanut oil too hot for my daughter, so adjust to taste)
500g chicken breast fillet (cut into thick 300g jasmine rice
strips) 800ml water
270ml coconut milk 300g veggies of your choice (I use capsicum
130g peanut butter strips, julienne carrot, small florets of
20-30g soy sauce (depending on how salty broccoli & snow peas)
you like it)
Method:
Weigh 300g rice into Thermo basket. Rinse well with cold water while garlic & onion are sautéing then set aside.
Put garlic in TM bowl. Blitz - Speed 10 / 3-4sec. Add onion wedges and oil to bowl. Sauté - Varoma / Speed 2 / 5min
Add chicken, 30ml (ONLY) of the coconut milk, peanut butter, soy sauce, coriander & chilli to the bowl. Mix - Reverse Speed 1 / about 20 sec (just long
enough to mix all ingredients and coat chicken in sauce)
Line Varoma tray with (well wrung out) wet baking paper. Pour chicken mixture onto baking paper, ensuring some holes are unblocked to let steam
through. Place tray inside Varoma dish and put lid on.
Pour water and remaining coconut milk into bowl (no need to wash bowl after removing chicken mixture). Put basket in place in the bowl. Lock the lid on
and place Varoma, with chicken, in place on top. Cook Varoma / Speed 4 / 20min
(if you haven't already cut up your veggies, you can do it while the rice and chicken are cooking)
Remove rice and put into Thermoserver. Insert butterfly into bowl. Carefully pick up chicken mixture in baking paper and pour into TM bowl. Add a little
water to the bowl if there is not enough sauce. Replace lid. Put carrot, capsicum & broccoli into Varoma dish, replace Varoma lid and place back on top of
bowl. Cook - Varoma / Reverse / Speed 1 / 7min
Add snow peas to Varoma. Cook - Varoma / Reverse / Speed 1 / 3min
Add veggies into the bowl and mix gently. Serve and enjoy!
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Chicken & Herb Tortellini with tweaked Arabiata Sauce
An original recipe by Andrea Mengler
Make a double quantity of pasta dough from EDC. (I only made one and ran out so ended up making little meatballs with the filling and they were just as nice though didn’t go
as far.) Set aside to rest while you whip up the filling.
Filling ingredients:
2 small chicken breast fillets (or any cut would be ok) roughly chopped
2 cloves garlic
1 large handful of fresh basil leaves
1 small chilli (optional)
1 handful chopped cashews
¼ small onion or some fresh chives
Chop all ingredients speed 7, until combined (3-5 secs ). Remove from bowl and set aside. Rinse TMx bowl and prepare the sauce. While the sauce is cooking roll out and shape
your tortellini or ravioli or whatever shape you choose to make.
Sauce ingredients:
1 Onion cut in large chunks
2 peeled garlic cloves
2 small scorpion chillies (we like it hot) adjust to taste!
1 small chorizo sausage chopped into chunks.
30g olive oil
600g jar tomato passata (puree)
2 Tab tomato paste
1 Tab stock concentrate
200ml white or red wine (approx)
Large handful fresh basil leaves
Chop onion, garlic, chili and chorizo Speed 7 for 1-2 secs.
Scrape down sides of bowl and add oil. Sauté Varoma temp, speed 1, 3mins.
Add remaining ingredients except basil and simmer 100˚, speed 1, 10-15mins. While this sauce is cooking prepare the tortellini and assemble in the varoma dish and on the
tray. Once the varoma is full, turn up the sauce to varoma Temp, add 10+ mins to the time and make sure the sauce does not dry out too much or burn.
Steam the tortellini above the sauce for about 3-5mins (depends on size and how much is in the tray). Just cook till the pasta changes texture and when you are sure that the
filling is cooked. Pop them into a thermoserver while the rest are cooked. Don’t forget to keep an eye on the sauce volume level (add a little water if it looks like it is getting
too thick). Once finished cooking the pasta, pour over the sauce and sprinkle liberally with torn basil leaves and serve with flaked or grated parmesan cheese.
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Chicken and Green Vegetable Quinoa Salad
An original recipe by Shelley K
Ingredients:
1000 grams water Dressing:
1 tablespoon Vegetable Stock Concentrate 1 handful fresh coriander
(EDC) 1 handful fresh mint leaves
200 grams Quinoa (washed) 1 tablespoon walnut or macadamia nut oil
1 chicken breast (diced) 1/2 tablespoon sesame oil
1 zucchini (sliced) 1 handful cashews
1 handful green beans 1 handful almonds
1 large broccoli (cut into small pieces) 1 handful peanuts
1 package Feta (diced) 1 tablespoon white wine vinegar
sesame seeds 2 spring onions roughly chopped
Method:
Dressing:
Place coriander, mint, oil, sesame oil into TM bowl and chop on Speed 7 for 5 seconds. Scrape down sides.
Add nuts and place in closed lid position. Pulse turbo 2 to 3 times.
Add vinegar, salt and pepper to taste and mix on Speed 2 for 4 seconds. Place dressing aside in mixing / salad bowl and add spring onions.
Main Meal:
No need to clean the bowl from the dressing preparation. Add water and stock to TM bowl. Add quinoa to simmering basket and insert into TM bowl. Place
chicken in the bottom of the Varoma and cook for 20 minutes, varoma temperature on speed 3.
After 20 mins, stir quinoa and if cooked remove. Stir chicken and add green vegetables to the top tray of the Varoma. Cook for a further 10 minutes,
varoma temperature on speed 3.
Once cooked, mix quinoa, chicken and greens to dressing. Serve with feta and sprinkle with sesame seeds.
Also featured on the Recipe Community: http://www.recipecommunity.com.au/recipes/chicken-and-green-vegetable-quinoa-warm-salad/61702
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Chicken Breast Stuffed with Bocconcini and Pesto and
Wrapped in Prosciutto An original recipe by Kristen P
Ingredients:
1 chicken breast or more
1 tablespoon pesto
2 bocconcini balls, to taste
2 pieces of prosciutto per chicken breast
Vegetables of choice
Water
Method:
Flatten out a chicken breast fillet, smear some pesto on it.
Tear up some bocconcini balls and place on top of the pesto.
Roll and wrap in prosciutto (I used toothpicks to keep mine together).
Place into bottom Varoma tray.
Pour 600mls of water into bowl.
Put Varoma in place.
Then steam for 20-25 minutes, Varoma temp, speed 3, (time might differ depending on the size of the fillet).
Steam vegetables on the top rack as well to make it a complete meal.
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Chicken Wonton Noodle Soup
An original recipe by Shelley K
Ingredients:
Wontons: Noodle Soup:
1 package wonton wrappers 200 grams noodles
1 chicken breast, cut into chunks 200-300 grams mixed vegetables
1 clove garlic 1100 grams chicken stock, or chicken broth
1 piece ginger, 1-2 cm 1 clove garlic
1 handful of fresh coriander 1 teaspoon sesame oil
2 spring onions 15 grams soy sauce
1 teaspoon sesame oil
Method:
Wontons:
Place chicken, garlic, ginger, coriander, spring onions and sesame oil into the TM Bowl. Mince 5 times / 1 sec / closed lid / Turbo
Using wonton papers, wrap your wontons, any style you like. Use wet fingers to seal wontons.
Place in the top tray of the Varoma and set aside.
Noodle Soup:
Using a clean, dry bowl, place garlic in the TM Bowl. Chop for 3 sec / speed 7. Scrape down the sides.
Add stock / broth, soy sauce and sesame oil into TM Bowl. Place Varoma with wontons into place. Cook for 15 mins / Varoma / Speed 3.
Place vegetables into simmering basket. Place basket into TM Bowl and cook with Varoma in place, 5-7 mins / Varoma / Speed 3 (time will depend on type
of vegetables).
In the meantime, place noodles in boiling water for 2-3 mins, strain and place in serving bowls.
Serve noodles with wontons, vegetables and broth.
Also featured on the Recipe Community: http://www.recipecommunity.com.au/recipes/chicken-wonton-and-noodle-soup/134066
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Chicken, Pistachio, Leek and Prosciutto Terrine
An original recipe by Vickey S
Ingredients:
4 leeks 1/4 cup cream
1 tablespoon olive oil 1 egg
2 cloves garlic 1/3 cup pistachio kernels
500 grams chicken mince 8-10 slices prosciutto
2 tsp lemon zest Tomato chutney or red onion relish to serve
1 cup breadcrumbs, use EDC recipe 1 tablespoon kecap manis
Method:
Crush pistachios with a rolling pin or use the Thermomix - but be careful as it might chop too finely. Set aside.
Trim tops and ends from leeks and cut in half so they fit in the Thermomix basket, about 10 cm long each. You will end up with 8 pieces.
Remove outer layer from leeks and discard. Remove another layer and reserve. Place leeks into the basket and cook on Varoma temp, speed
3/4 for 15 minutes until soft. Remove and let cool. Add the reserved layer of leeks to the Thermomix bowl and chop to desired fineness. Add
oil and cook at Varoma temp, speed 3 for 3 minutes. Add garlic and chop if required (I used crushed and sautéed for a minute with the leeks).
Stop the Thermomix and add chicken mince, lemon zest, breadcrumbs, cream and egg. Use the knead function for 30 seconds or until well
combined.
Place glad wrap on a chopping board and lay prosciutto slices, overlapping slightly across. Spread layer of chicken mixture on prosciutto. Lay 4
leek halves on top so that two are joined together. Spread half the chicken mixture over leeks and press in firmly, smoothing the surface. Add
remaining leeks on top of the others, then cover with remaining chicken mixture. Roll up carefully and tightly with the cling wrap. Add more
cling wrap - I did three layers. Place in Varoma bottom dish, no need for paper. Add hot water to the mixing bowl and cooked on Varoma,
speed 3 for 1 hour 20 minutes turning once. Let cool and carefully take off the cling wrap. I then wrapped in foil and put in the fridge
overnight. But you could serve hot. Slice and serve warm or cold with red onion relish (EDC) or a tomato chutney.
Also found on the Recipe Community: www.recipecommunity.com.au/recipes/chicken-leek-pistachio-and-prosciutto-terrine/136683
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