A Week of Thermomix Meals

I use my Thermomix a lot, but I could use it more.  Some days I use it several times, others I don’t use it at all.  I would like to use it a bit more for our main meals.  It is just the learning, researching and planning that goes into using it has been letting me down recently.  Since Josie was born almost 6 months ago I have not been all that interested in experimenting with main meals.  We have eaten a lot from the freezer and Meet and Three Veg type meals that are quick, easy and require very little planning have been coming thick and fast!

I am starting to get my grove back now that we have all found a bit of a routine and have a little more time on our hands at that end of the day.  I am going to include more Thermomix meals in our meal plan for the week, that way the planning bit is all out of the way and I don’t have to think about it too much 😉  Perhaps I should aim to try one new meal each week?!

These are some of my favourite Thermomix meals that I already make regularly.

 

Recipe Community, Chicken and Vegetable Pie

This pie filling is really yum and always a big hit with the kids. It makes heaps! I freeze half the filling, it separates a little on defrosting but it’s nothing a good stir won’t fix.

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http://www.recipecommunity.com.au/main-dishes-meat-recipes/chicken-and-vegetable-pie/17616

 

My Cauliflower and Bacon Soup

http://www.recipecommunity.com.au/soups-recipes/creamy-cauliflower-and-bacon-soup/167465

 

Quirky’s Spicy BBQ Chicken all in one dinner

http://quirkycooking.blogspot.com.au/2013/01/spicy-bbq-chicken-all-in-one-dinner.html

 

The road to loving my Thermomix’s Pepper Garlic Chicken Fried Rice

http://www.trtlmt.com.au/garlic-pepper-chicken-fried-rice/

 

The road to loving my Thermomix’s Cheats Curried Sausages

http://www.trtlmt.com.au/cheats-curried-sausages/

 

From the Every Day Cookbook

Beef Strogonoff p. 123

In this I use Gravy Beef.  I follow the recipe as is and then put the lot in the Slow cooker for about 4-6 hours, the meat just falls apart, it is perfect!  You can easily double this recipe as it freezes really well, just put the mushrooms straight into the slow cooker so that there is enough room in the Tm bowl 🙂

Creamy Tomato and Salami Fettuccine p.105

I love this because it is packed full of veggies!  I usually replace the Salami with ham or bacon or leave it out for a veggie meal.  I have used light evaporated milk in place of the cream which works well.  I am not too fussy about following the specific vegetables in the recipe, I just throw in whatever is in the fridge.  Broccoli stem, carrot, peas (put in towards the end of the cooking time) all work well.  I always end up putting in more veg than the recipe states.  Tinned Tomatoes work as well as fresh 🙂

 

So there are 7 of my favourites for you to try if you haven’t already.  What are your favourites? Please share!

 

 

 

 

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The secret to great Rissoles

Ok so according to the meal plan we had rissoles last night…in reality we had rissoles tonight 😉

I don’t make rissole very often even though I really quite like them. I think I’m traumatised by many a crumbled rissole stuck fast to the frypan or BBQ plate followed by hours of scrubbing to regain any resemblance of a non stick surface.

I didn’t have much confidence that tonight’s effort would be much different, especially when I realized we were out of eggs and the chooks didn’t come through with the goods. I was very nicely surprised though!

This is my recipe…from memory. Excuse the chuck it all in style of measurements 😉

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500g mince
1 onion very finely chopped
3 spoons of tomato chutney
1tsp veggie stock concentrate (thermomix recipe)
1 handful coarse bread crumbs
1 Tbsp chia seeds

Mix everything together thoroughly with a fork, (I think this is one of the secrets I’ve stumbled upon) work the mince quite well, when you think it’s all mixed, mix some more until the mix has quite a smooth rather than crumbly texture.

Form into rissoles, again work each one thoroughly to ensure it is well stuck together.

Make sure your fry pan or BBQ plate is evenly well heated, once it is, turn it down to medium heat. Warm a glug of olive oil and then place each rissole in gently. Don’t move them now until the first side is cooked and you are ready to turn. Cooking them on medium heat seemed to help them cook together well without burning to the pan (secret number 2) Only turn 2 to 3 times.

Yum, enjoy! I hope these work as well for you as they did for me, Hubby has just informed me they were the best rissoles I’ve ever made, winning!