Your daily dose of varoma-therapy is here!!!

Its a bumper issue today! Lots of great recipes!!!

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 oil and cook at varoma temp, speed 3 for 3 minutes.
Add garlic and chop if required ( I used crushed and sauted 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.

Spread layer of chicken mixture on prosciutto.
Lay 4 leeks 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.

4. Roll up carefully and tightly with the glad wrap.  Add more glad wrap – I did three layers.

Place in Varoma bottom dish – no need for paper.  I added 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 glad wrap.  I then wrapped in foil and put in the fridge overnight.  But you could serve hot.

5. Slice and serve warm or cold with red onion relish (EDC) or a tomato chutney.

6. This recipe is based on one from Coles Australia http://recipes.coles.com.au/recipes/2679/leek-and-chicken-terrine.html

 

 

 

 

 

Warm steamed and shredded chicken salad
An original recipe by Larniemac

 

 

 

 

 

 

 

600g chicken breast (cut slightly larger than tenderloin size)
1 lemon
3 cloves garlic
6 baby potatoes
1 cup Sweet potatoes cut in cubes
3 eggs
2 tabs mayo
1/4 red onion

Put garlic in TM 2sec sp 5
(Put half aside (for marinade) together with juice of lemon and marinade for as long as you have time).
Add red onion in TM (with garlic) 2sec sp 5
Set onion and other half of garlic aside.
Put approx 800g of water in TM bowl
Add eggs, potato/sweet potato to steamer basket.
Put chicken in 2 layers of Varoma tray (leaving space for steam to come through)
20min,  Varoma sp 4 (check chicken is cooked through)
Remove basket and empty water.  Cut eggs in quarters and add to your serving bowl.  Add potato.
Add chicken to TM bowl and shred 4 sec reverse sp4.
Add chicken to serving bowl along with your set aside red onion, garlic and 2 tabs mayo.
Gently mix, season with salt and pepper as required and serve.

 

 

 

 

Steamed Fish & Vegetables with Coconut Rice

An original recipe by Debbie R
Can be found here on the Recipe Community 

 

 

 

 

 

Marinade
4 pieces Basa Fish
1 piece ginger, (Small)
1 clove garlic
1/2 level teaspoon sesame oil
1/4 scoop soy sauce, (cup)
1 heaped tablespoon brown sugar
To taste chilli flakes, (Optional)

Rice
80 g basmati rice
100 g coconut milk

Vegetables
80 g Brocolli
80 g green beans
80 g carrot

1. Wash and chop brocolli and carrot, trim green beans.

3. Fill TMX bowl with water 1L of water and add coconut milk. Place rice in TM basket, rinse and insert into TMX bowl. Place chopped veggies in Varoma dish and set on top of TMX bowl.  Cook on Varoma/5min/Sp3.

4. Whilst rice and veggies are cooking, wet baking paper and scrunch, place on Varoma tray and add fish with marinade and chilli flakes on top of fish.

5.Once 5mins is up, add Tray to Varoma with fish and set to Varoma/15min/Sp3.

1. If you need to grate the cheese first, add it to TMX bowl and grate 5 secs/speed 8.
2. Add eggs, spinach, parsley, red onion, salt and pepper to TMX bowl and mix 10 secs/reverse/speed 4.
3. Line the varoma tray with wet, crumpled baking paper and pour the egg mixture in, sprinkling the halved cherry tomatoes evenly over the top.
4. Rinse out the TMX bowl and add the boiling water.
5. Add the Varoma into place on top of the TMX bowl and cook 10 mins/Varoma/speed 4.
6. After timer goes off, check to see if the egg is set, if not continue steaming for an additional 2-3 minutes.
7. Enjoy!

Ham, cheese and spring onion omelette with corn on the cob 
An original recipe by Raeline
 
It had been a long week and so I thought I would whip up something quick for dinner! It was easy enough but the omelette took a long time to cook

Omelette:
6 eggs
¼ cup milk
Salt and pepper to taste
½ cup block cheese – broken into pieces
4 slices ham chopped
3 chopped spring onions
 
2 corn cobs
800gms water
1 tablespoon vegie stock
 
Method
Grate the cheese in the thermomix and set aside
Add water and vegie stock to jug, insert basket and add corn cobs
Assemble varoma
Line top varoma tray with wet and wrung out baking paper
Whisk eggs and milk in a bowl, add salt and pepper to taste. Pour egg mix into the varoma
Cook varoma, 15 minutes (approx) speed 4. Just as the egg is about to set sprinkle cheese and chopped ham and spring onions on half of the omelette. Lift up the paper to fold the omelette in half. Once the cheese has melted the omelette is ready.
To serve cut the omelette in half and put on plate with a corn cob.
 
Really you could use whatever filling suited I used ham and spring onion because it was what was in the fridge!
If you wanted to prepare some other vegetables in the bottom layer of the varoma this would make a tasty addition to the meal and also mean you could serve more than two people.




Andreas First Varoma Meal – Omlette
Submitted by Andrea R. Inspired by Ros H. 

 
I used 6 eggs, covered the base with bacon, parmesan and coon, mushrooms and semi sun dried tomatoes, Varoma speed 3 for 20 min. My 3 boys aged 5 and under loved it.

Reheated Silverside and Cooked Vegetables Varoma Style