Day 4! So many great meals being contributed. I love it.

I’ve been a little busy today and tonight so I haven’t been able to include everything. They will go into tomorrows edition so nothing is missed. 
Prosciutto Wrapped Chicken Breast
Submitted by Steph S

Put the following into TM Bowl:
100g parmesan
80g sundries tomatoes
60 g butter
60 g bacon
1 sprig rosemary
2 cloves garlic
2 tbs yoghurt
1 tsp TM vege concentrate
Blend 6 sec/spd 6.

3 tbs pinenuts
Mix: 5 sec/ spd 3
Put aside.

Place 2 pieces of plastic wrap onto the bench, overlapping by 1/3. Put 2 slices of prosciutto onto plastic wrap.
Cut 4 chicken breasts in half and thin them out using a mallet. Place chicken breast onto prosciutto. Spread 1/4 mix onto each breast.
Using the plastic wrap, roll the breast into a log. Remove all air, and tie each end securely.

Pour 500-600mls water into bowl. Put chicken into top varoma tray and steam for 35 mins/varoma/spd 4.

Meanwhile, using a vegetable peeler, slice 1 zucchini and 2 carrots. When the timer has counted down to 15 minutes, put the carrot and zucchini in the bottom part if the varoma. Put some asparagus spears in the bottom at 5 minute mark if desired.

I served it with a garlic white wine sauce, which i cooked after the chicken.

Serves 6-8 people.
I make this portion and freeze 2 of the chicken breasts to use later.



I served it with baked parsnip ‘chips’.
Use a vegetable peeler to slice thinly. Drizzle olive oil over and a little salt.
Place on a baking tray and bake in oven until crisp (150-170c) for around 25 minutes. Turn once or twice. They add a nice textural element!!



Garlic & Lemon Chicken with Green Beans & Red Potatoes
Submitted by Marian M


This recipe was posted in a group I am a member of, I believe it originally came from
I made this with a few changes and a Thermomix conversion tonight. 

6 tablespoons olive oil 
2 lemons, 1 thinly sliced, 1 juiced 
4 cloves garlic, minced 
1 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper 
3/4 pound trimmed green beans 
8 small red potatoes, quartered 
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds) 

Preheat oven to 450°F. 
Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. 
Arrange the lemon slices in a single layer in the bottom of the dish or skillet. 
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. 
Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. 
Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. 
Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. 
Place the chicken, skin-side up, in the dish or skillet. 
Pour any of the remaining olive-oil mixture over the chicken. Roast for 50 minutes. Remove the chicken from the dish or skillet.
 Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. 
Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

I did the 4 breasts but boneless and skinless, and I did it with no oil as I thought 6 tablespoons was a little over the top. Couldn’t get red potatoes so I bought sweet potato and normal potatoes. Chopped garlic 5 seconds, speed 7; added salt, pepper and lemon juice then mixed 5 seconds, speed 5. Threw in beans & stirred on reverse, 5 seconds, speed 1; did this with the other vegies and then put in a good splash of soy sauce and stirred the chicken too. Layered everything into the varoma without any baking paper. Added water to the bowl without rinsing so the aroma of garlic, soy and lemon would steam through the dish. Cooked for 30 mins, varoma temp, speed 3. It was really tasty, didn’t look as appetising as your photo but I loved it. Would be good to have a little sauce on the chicken but not sure what would go with it – any suggestions would be gratefully received!


Varoma Chips
An original recipe by Chantel N

Here’s half a varoma recipe home made chips: Slice potatoes to the size you want. Steam in the varoma for 20 to 25 mins depending on size of chips with a ltr of water in the bowl on varoma temp speed 4 then season how you like. Put in oven with some oil until crisp. Mmmmmmm best home made chips!

Petas addition: Why not make a soup below to use up all that water? Put in the litre of water, a tablespoon of stock concentrate and some vegetables of choice. Have that cooking away whilst the chips are steaming. Once done, give it a quick blend and then freeze for another day. Thanks Shae E for that great tip I saw a few weeks ago. Very clever!!!



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