Perfectly Steamed Fragrant Mussel’s
An original recipe by Suzanna P
1 large brown onion
3 stalks celery
2 cloves garlic
2 green onions
6-8 stalks parsley

Roughly chop vegetables and herbs in bowl on speed 7.
Line varoma with this mix. 
Place cleaned mussels on top. 
Close lid . 
Varoma speed 1 about 10 minutes depending on size of mussels. 
No need to clean bowl after chopping veggies, the bits add flavour to the water.
Batches 2 and 3 of the mussels (using the same veggie bed) took only 5 minutes as varoma heat had already been reached.
Indonesian Chicken with Spices in Banana Leaf
An original recipe by Amanda Cook
Can also be found here on the Recipe Community 
 400 g chicken breast
3 tbsp base megenep paste, (see recipe below)
3 Kaffir lime leaves, , thinly sliced
1 sprig lemon basil
1 tomato, roughly chopped
1 TBLSP Palm Sugar
Juice of 2 limes

Banana Leaves, Washed + Bamboo Toothpicks

Cut chicken into 6 pieces & mince on Turbo 4-5 times. Place in bowl.

Mix with Base Megenep Paste, Bail Leaves, Kaffir Lime Leaves, Tomato, Palm Sugar, Lime Juice & Salt.
Cut six 25cm x 20cm pieces from banana leaves.  (or use foil).
Place a TBLSP of chicken mixture on each leaf.  Fold both sides of the leaf over the filling.  Fold the open end over & secure with bamboo toothpicks.
Set up rice to cook as per (EDC)
Add Chicken Parcels to Varoma Dish
Cook for 10mins at Varoma Temp on Speed 4

HOT SPICE PASTE (Base Megenep)
1 tsp Roasted Shrimp Paste
80g Shallots peeled
40g Garlic Peeled
5 Long Red Chillies, Deseeded
4 Bird’s Eye Chillies, Sliced
100g Ginger
50g Fresh Galangal
1 Tsp Tumeric
1 Lemongrass Stalk, Bruised & cut into 3cm pieces
1 TSP Salt
1/3 cup Coconut Milk
20ML Vege Oil
Method:- Add Shrimp Paste to bowl 10 seconds on speed 8.
Add the shallots, garlic. chillies, galangal,turmeric, lemongrass & salt.  20 sec on speed 8 to form a paste.  Add coconut milk & vege oil & cook 100 degrees 5 mins on speed 1.
Set aside to coat minced chicken prior to wrapping in banana leaves & steaming in Varoma.

Indonesian Water Spinach with Sambal Pelecing

An original recipe by Amanda Cook
Recipe can also be found here on the Recipe Community

This goes well with the above chicken dish.

Bunch Of Water Spinach (or similar Pak Choy, Choy Sum,Bok Choy)
150 g Sambal Pelecing (see below)

SAMBAL PELECING (Kangkung Mepelecing) Makes about 250 G
60 g shallots, , peeled (about 3)
10 g garlic cloves, , peeled (about 5 cloves)
50 g long red chillies, de-stemmed
10 g Bird’s Eye Chillies
1 tomato
1 tsp shrimp paste, (available Asian Grocer)
1/2 tsp salt
1/2 tsp raw sugar
2 Tblsp Veg Oil
Juice of 2 limes

Sambal Pelecing
Turbo shallots, garlic, chillies & tomamto 3 or 4 times.
Add Shrimp Paste, Salt & Sugar 10 seconds on speed 8.
Add oil & cook
100 degrees 5 minutes on speed 1.           Set aside.
Water Spinach Method
Wash spinach thoroughly & place on Varoma Tray.
Cook for 10minutes at Varoma Temp on Speed 4.
** Combine Water Spinach with paste & just before serving squeeze over fresh lime juice & garnish with chopped roasted peanuts or fried shallots.
Yellow Rice (Nasi Kuning)

An original recipe by Amanda Cook
Recipe can also be found here on the Recipe Community

This goes brilliantly with the two previous dishes. 

400 grams white rice
500 grams water
400 gram tin of coconut milk
5 grams ground tumeric
Weigh & was rice thoroughly.
Place water, coconut milk & turmeric into TM bowl.  Insert basket with rice & cook for 16 mins at Varoma Temp on speed 4.  Remove basket with aid of spatula.



Raelines Leftover Varoma Achievement Meal!!!
An original creation by Raeline

Our varoma dinner tonight. Really basic but at least I achieved 2 things 1. Use varoma 2. Leftovers. 

Ingredients salami, roast chicken and rice vermicelli (the leftovers). Steam for 13 minutes 1 chopped onion, 1 glove garlic, 1 red capsicum chopped , broccoli cut into smallish florets, 1 cob of corn (cut the kernels off) varoma speed 2 with 700 grams water. Stir in chopped chicken, chopped salami rice vermicelli varoma speed 2, 2 minutes just to heat through. Serve in varoma with lid underneath to catch juice and sprinkle hand full of pine nuts over the top. Simple, fast and easy



TRTLMT Sausage and Red Lentil Casserole 
An original recipe by The road to loving my Thermomix 

 8 sausages
1 large carrot, roughly chopped
1 large zucchini, roughly chopped
1 onion, peeled and quartered
2 garlic cloves, peeled
1 leek, roughly chopped
6 slices short cut bacon, diced
10g olive oil
100g water
400g tinned tomatoes
1 or 2 large tablespoons vegetable stock paste
50g dried red lentils
Cracked pepper

Place sausages in the large varoma bowl. Set aside for now.
Place carrot and zucchini in the bowl. Blitz on speed 8 for 5 secs. Place into a bowl and set aside. You could use any vegetables you like at this stage.
Place onions, leek and garlic into bowl. Blitz on speed 9 for 5 secs. Scrape down. Repeat.
Add bacon and oil. Place varoma tray on top
Cook at 100 degrees, 5 minutes, reverse, speed 2.
Once done take the varoma off, add carrot and zucchini mix, water, lentils, tomatoes, pepper and stock to tmx bowl and put the varoma back in place.
Cook at varoma temperature, 15 minutes, reverse, speed 2.
Once done remove the varoma tray. Remove skins from sausages and slice.
Attach the butterfly to the bowl.
Add the sausages. Cook at 100 degrees, 5 minutes, reverse, speed 1.
I put the sausage mixture in the Thermoserver, wash the bowl out and make EDC mash to serve it on. You could serve this over rice, pasta, cous cous etc instead. You can also steam additional vegetables along with the sausages to serve on the side of needed.