More great Varoma recipes! I love that we are still having regular recipes coming through. Please keep them coming until the end of next week. Simply post them on my wall, email me or send me a message via my fb page.


Chicken Paprika
An original recipe by Lisa B

1kg chicken thighs, fat removed
2 onions, cut in half
2 cloves garlic,
1 small chilli, optional
1 small green pepper, roughly chopped
30g Olive Oil
1 tomato, roughly chopped
1 tblspn Tomato paste
1-2 tblspn paprika (depends on taste)
250g chicken stock
120g sour cream or plain yoghurt
Cornflour (for thickening if needed)

400g rice (or less, I do 300g for 4 serves + leftover)
900g water

Sliced veges

Pour water into TM bowl, insert rice basket and weigh in rice. Put lid on bowl with Varoma on top.
Add veges to lower tray and line top tray with wet baking paper and arrange chicken on paper.
Cook for 20 mins Varoma, Speed 4. When finished remove rice and veges to Thermoservers. Sit Varoma with chicken aside to be cooked for a further 10 minutes after preparing the sauce.
Place garlic, chilli & onion in bowl and chop 5 secs Speed 7.
Add capsicum 3 secs Speed 5.
Add oil, 3 mins Varoma Speed 1.
Add tomato, tomato paste, paprika & chicken stock.
Cook 10 mins Varoma, Speed 2 putting Varoma with chicken back on to cook further.
If you would like your sauce to be thicker add paste of 1 tblspn of cornflour & 1 tblspn water and cook 1 min 100 deg Speed 1.
Add sour cream & blend sauce for 30 seconds Speed 9.



Chicken Cashew
Submitted by Dianne B
Everyday Cookbook, Current version pg 111



Prosciutto wrapped Chicken with Mustard Sauce
An original recipe by Steph S 


2 chicken breasts
6 slices proscuitto, Rind removed
2 sprigs rosemary, Stalk removed
1 brown onion, Quartered
2 cloves garlic, Peeled
80 grams Semi-Sundried Tomatoes
2 slices white bread
60 grams Butter
1 teaspoon sugar

Mustard Sauce
125 grams white wine
80 grams chicken stock
100 grams milk
100 grams pouring cream
1 tablespoon agar-agar, Cornflour could be used if you do not have agar-agar
20 grams Dijon mustard
20 grams wholegrain mustard

1 Corn Cob, Cut into wheels
3 medium sized potatoes, Diced into 2cm cubes, skin-on
1 carrot, Cut into 1cm rounds
8 broccoli florets
1 bunch asparagus spears, Woody Ends snapped off


Mustard Sauce Preparation

1. lace white wine into TM bowl. Cook 10 mins/90C/Speed 4 with MC off.
2. Add Chicken Stock, Milk and Cream. Cook 12 mins/80C/Speed 3 with MC off.
3. Add Agar-agar. Blend 30 secs/Speed 5. Cook 5 mins/80C/Speed 3.
4. Pour out of TM Bowl and set adise in fridge.

Chicken Stuffing
1. Place Rosemary into TM bowl. Chop 15 secs/Speed 7. Add Onion and Garlic. Chop 7 Secs/Speed 6. Cook 5 mins/100C/Speed 2.
2. Add tomatoes, torn bread slices  and butter into TM bowl. Chop 20 sec/Speed 6.


1. Make a slice in each breast, trying not to cut through. This will ‘Butterfly’  the chicken  breast. Place onto a chopping mat and thin out with a meat mallet.
2. Lay out 2 pieces of plastic wrap on the bench. Overlap the wrap by half. Repeat again so you have one for each breast.
3. Place 3 slices of prosciutto on each set of plastic wrap, overlapping each slice.
4. Lay Butterflied chicken breast on prosciutto slices.
5. Place half of the stuffing mixture on each breast, and spread over the breast.
6. Using the plastic wrap to assist you, roll the breast, ensuring you do not wrap the plastic wrap inside the chicken.
7. Wrap each breast in plastic wrap. Ensure it it as tight as possible. Twist each ends to secure, and tie a knot as close to the end of the breast as possible.  Cover with another layer of plastic wrap.
8. Place chicken breasts in bottom tray of varoma.


1. Place 1000g Water into the TM bowl.
2. Place the steamer basket into the TM bowl (Containing the hard vegetables).
3. Place varoma on top of TM bowl.
4. Cook 20 mins/Varoma/Speed 4.
5. Add Broccoli and Asparagus in top Varoma tray and cook 15 mins/Varoma/Speed 4. Set aside vegetables and chicken.
6. Discard water out of TM Bowl.
7. Place prepared sauce mix  in TM bowl. Add Mustards. Cook 4 Mins/80C/Speed 4.
8. Remove Plastic wrap from chicken, and cut each breast into six medallions.
9. Serve



TRTLMT Teriyaki Chicken Fried Rice 

An original recipe by The road to loving my Thermomix
2 chicken breasts, cut into 6 pieces each
400g basmati rice
800g water
150g Teriyaki Sauce of choice
2 carrots, sliced
1 broccoli head, chopped into florets
Big handful of snow peas
Peas, to taste
Corn, to taste 
2 spring onions sliced, for garnishing
(Use any vegetable you like)
Place chicken and sauce in bowl, mix on speed 3 until coated and place in the fridge for a few hours or overnight.
Place chicken pieces on the bottom varoma tray. Scrape as much sauce out of the bowl on to the chicken. Do not wash the bowl out. This will give the rice a yummy flavour.
Place rice into basket. Wash rice thoroughly. Make sure its really wet. Put basket in place in the bowl. Pour over 800g of water.
Cook at varoma temp for 22 minutes on speed 4. 
In the last 10 minutes place veggies on top varoma tray. Put in place.
When done check that the chicken is cooked.
Remove varoma carefully.
Remove rice basket and pour the sauce from the bowl into a jug.
Place the chicken into the bowl. Blitz on reverse, speed 4-5 for 4-6 secs. You want it shredded not paste like.
In the bottom varoma tray add the rice, cooked veg and shredded chicken. Mix to combine. 
Pour over the sauce that was set aside in the jug. 
Sprinkle with shallots. 
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