Cheats Easy Chicken Curry

Once you have your homemade Tandoori curry paste in your fridge or freezer you are fully prepared to make this curry in a hurry!! Watch my Youtube video here:
Arwenโ€™s Thermo Pics | Hobart Thermomix Consultant - Cheats Easy Chicken Curry

Cheats Easy Chicken Curry

Ingredients
100g Homemade Tandoori Curry Paste
100g Tomato Paste
400g Coconut Cream
500g – 1kg Chicken thighs cut into large cubes
Optional extra ingredients – Sweet potato peeled & cut into cubes 3cm cubes, handful of frozen peas, handful of spinach leaves.
Place the Tandoori Curry Paste, Tomato Paste, Coconut Cream & Chicken into the TM bowl. (If you are using the sweet potato add it now too.) Cook for 20 mins 100 degrees reverse speed. Stop after 15 mins to add the frozen peas if you are using them. Stir in the spinach leaves at the end if you are using them. Serve with rice or cauliflower โ€œriceโ€. Happy Thermomixing!!
๐Ÿ’šย  The Tandoori Curry Paste recipe is on Cookidoo. This is how I change the recipe: I like to heat up the whole spices in the Thermomix for 3 mins Varoma speed 1. Allow the spices to cool then mill the spices on speed 10 for 1 min. Set aside. Place the garlic & ginger into the TM bowl & chop for 5 secs speed 7. Scrape down the sides of the bowl add 50g of the oil & cook for 5 mins Varoma temperature speed. Allow to cool before adding all the remaining ingredients including the milled spices & whizz it all up for 30 secs speed 10 scrape down the sides of the bowl & repeat if needed. Store in 100g portions in the fridge for 1 month or in the freezer for longer.
Cheats Easy Chicken Curry
Author: 
 
Once you have your homemade Tandoori curry paste in your fridge or freezer you are fully prepared to make this curry in a hurry!!
Ingredients
  • 100g Homemade Tandoori Curry Paste
  • 100g Tomato Paste
  • 400g Coconut Cream
  • 500g - 1kg Chicken thighs cut into large cubes
  • Optional extra ingredients - Sweet potato peeled & cut into cubes 3cm cubes, handful of frozen peas, handful of spinach leaves.
Instructions
  1. Place the Tandoori Curry Paste, Tomato Paste, Coconut Cream & Chicken into the TM bowl. (If you are using the sweet potato add it now too.)
  2. Cook for 20 mins 100 degrees reverse speed. Stop after 15 mins to add the frozen peas if you are using them. Stir in the spinach leaves at the end if you are using them. Serve with rice or cauliflower โ€œriceโ€.
  3. Happy Thermomixing!! ๐Ÿ’š
  4. The Tandoori Curry Paste recipe is on Cookidoo. This is how I change the recipe: I like to heat up the whole spices in the Thermomix for 3 mins Varoma speed 1. Allow the spices to cool then mill the spices on speed 10 for 1 min. Set aside. Place the garlic & ginger into the TM bowl & chop for 5 secs speed 7. Scrape down the sides of the bowl add 50g of the oil & cook for 5 mins Varoma temperature speed. Allow to cool before adding all the remaining ingredients including the milled spices & whizz it all up for 30 secs speed 10 scrape down the sides of the bowl & repeat if needed. Store in 100g portions in the fridge for 1 month or in the freezer for longer.

Coconut Rice

I’ve been making this delicious recipe for around 10 years now. I hope you enjoy it as much as my family does. Watch my youtube video here

Arwenโ€™s Thermo Pics | Hobart Thermomix Consultant - Coconut Rice

Coconut Rice

Ingredients:

400g Jasmine

Rice 800g water

400g coconut cream

Place the rice into the simmering basket & rinse under running water in the sink until the water is clear. Place the water & coconut cream into the TM bowl. Put the simmering basket with the rice into place inside the TM bowl. Put the lid & MC on set the TM to cook for 20 mins Varoma temperature Speed 4. Using the TM spatula carefully remove the simmering basket & tip the cooked coconut rice into a Thermoserver until you are ready to serve.

Inspirational ideas:

๐Ÿ’šย  You can add a couple of kaffir lime leaves to cook on top of the rice.

๐Ÿ’šย  You can place the varoma on top instead of the MC & steam some vegetables & or protein at the same time.

๐Ÿ’šย  You can pour some of the cooking liquid onto the rice in the Thermoserver & let it sit for a few mins to soak up the extra liquid.

Here is the TM31 recipe

Happy Thermomixing!! ๐Ÿ’š

Coconut Rice
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 serves
 
Ingredients
  • 400g Jasmine Rice
  • 800g water
  • 400g coconut cream
Instructions
  1. Place the rice into the simmering basket & rinse under running water in the sink until the water is clear.
  2. Place the water & coconut cream into the TM bowl. Put the simmering basket with the rice into place inside the TM bowl. Put the lid & MC on set the TM to cook for 20 mins Varoma temperature Speed 4.
  3. Using the TM spatula carefully remove the simmering basket & tip the cooked coconut rice into a Thermoserver until you are ready to serve.
  4. Inspirational ideas:
  5. ๐Ÿ’š You can add a couple of kaffir lime leaves to cook on top of the rice.
  6. ๐Ÿ’š You can place the varoma on top instead of the MC & steam some vegetables & or protein at the same time.
  7. ๐Ÿ’š You can pour some of the cooking liquid onto the rice in the Thermoserver & let it sit for a few mins to soak up the extra liquid.
  8. Happy Thermomixing!! ๐Ÿ’š

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Your Thermomix Delivery and Veggie Stock Paste

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Step 1: Buy A Thermomix

Step 2: When it arrives – Veggie Stock Paste is the recommended recipe to make when you receive your new Thermomix. I will spend an hour with you teaching you how to use your Thermomix & we will cook this amazing recipe together as part of your training – either in person or virtually. I have Thermomix customers all over Australia, so we can do this via facetime or zoom if you are not living in Tasmania.ย 

You will also need to pre register on cookidoo here to activate your 30 day free trial on this online recipe platform. Your Thermomix comes with a 6 month subscription and then you can choose to continue the subscription for $49 a year. You will still have the Basic Cookbook recipes on your Thermomix if you decide not to continue or you have no access to wifi. All the recipes on cookidoo are tested by Thermomix and new recipe collections and cook books are being added every month. Start browsing recipes and creating your own favourite recipe lists. I will teach you how to use cookidoo while your veggie stock paste is cooking and answer any of your questions.

Make sure you have your wifi password handy too because you will need it to log into your new Thermomix.

Thermomix Veggie Stock Paste

This veggie stock paste is a good base for a lot of savoury recipes – 1 tablespoon is equivalent to 1 stock cube.

Please have all your ingredients ready as per the picture shown – the best bit is you don’t need to cut things up too much now that you own a Thermomix!! This recipe is really adaptable, if you are missing a couple of the ingredients it won’t matter. You may also like to add leek or mushrooms to the recipe.

Haveย  some containers or jars ready to store your veggie stock paste it will make about 1 litre & because of the salt content it will keep for up to 6 months in the fridge. (You will use it up before then I promise) You can also store it in the freezer but it won’t actually freeze if you use the full amount of salt.

Arwenโ€™s Thermo Pics | Hobart Thermomix Consultant | Veggie Stock Paste

Veggie Stock Paste
Prep time: 
Cook time: 
Total time: 
Serves: 1 litre
 
Ingredients
  • 200g celery, chopped into thirds - keep light coloured leaves on
  • 2 carrots, chopped into rough pieces
  • 1 onion, peeled halved
  • 1 tomato, halved
  • 1 l large zucchini, chopped roughly into pieces
  • 2 cloves garlic, peeled
  • 1 bay leaf
  • 1 bunch parsley, fresh
  • few leaves basil,fresh
  • few leaves sage, fresh
  • 1 sprig rosemary
  • 150 grams rock salt
  • 1 tbsp extra virgin olive oil
Instructions
  1. We will follow the guided recipe to cook this recipe - Instructions are in the Basic Cook Book.

Here is a delivery video for you to refer back to if you forget anything – please select English Australia when choosing the language and please note the measuring cup actually weighs 82 – 83g.

You may wish to join my Arwen’s Thermo Pics Customers facebook group, it’s a great place to ask questions share food pictures and recipe ideas. And to the right of this post you should be able to sign up to my monthly customer newsletter

Here are some things that may help get you started

Thermomixers 30 Day Challenge

Converting Recipes to the Thermomix

Passionfruit Mojito

Arwenโ€™s Thermo Pics | Hobart Thermomix Consultant | Passionfruit Mojito

Passionfruit Mojito

I lost count how many passion fruit mojitos we had in Vietnam over the course of the 2 weeks we were there as part of our Thermomix in Australia Thermofest and Emerald Class trip. They were very reasonably priced especially when it was Happy Hour!! Sometimes it seemed they had forgotten to put in the rum, which still made for a nice mocktail if you want that option for this recipe?

If you wish you can stick with the classic passionfruit mojito by leaving out the extra ingredients I have added into this recipe and adjust to your own personal taste. The Vietnamese mint adds a peppery flavour which can be slightly over powering – so use it as a garnish and maybe just a few leaves per drink. When I was recipe testing (tough job lol!!) I happened to have some leftover ginger infused sugar syrup & thought it would work in well with my drink and it did!! It’s not traditional to use a sugar syrup for a mojito but one of the mojitos I had in Vietnam you could still get the texture of the sugar in the drink which was unpleasant. Of course if you are in a rush for happy hour you can skip making the sugar syrup and just whizz up the sugar on speed 10 for 10 secs in your Thermomix. I also think if you don’t like sugar you could leave the sugar out because you get a nice sweetness from the fresh passionfruit.

I also think this recipe would work with some fresh lemongrass too. We had some great lemongrass cocktails too – so I need to work on that recipe too!! I’ve also added something a bit special to make the cocktail stand out – it doesn’t have a flavour but it is the Blue Pea flower tea you can freeze into ice cubes if you want this look I’ve created here. We were introduced to this ingredient by Luke Nguyen at Thermofest when he blitzed the tea into a matcha powder to make the most gorgeous looking ice cream. (click here for the recipe). I’ve also served mine with a large reusable bamboo straw that I bought in Vietnam.

I never would have guessed how many people really want this recipe, after I posted the pic on social media yesterday people are begging for it, so I know you will all help me continue to test and perfect this recipe won’t you? Please provide and tips and suggestions that you think will make this the most perfect passionfruit mojito ever!!

Ingredients

  • To serve – Blue Pea Flower Tea made into ice cubes (optional) or regular ice cubes
  • 100g sugar
  • 100g water
  • 30g fresh ginger cut into thin slices
  • A few leaves of Vietnamese mint plus extra to garnish
  • A few of sprigs of fresh mint leaves plus extra to garnish
  • 50g white rum
  • juice from 1 lime
  • pulp from 1-2 fresh passionfruit
  • soda water
  • handful of ice

Method

To make the sugar syrup place the sugar, water and ginger into the TM bowl and cook for 4 mins, 100 degrees, speed 1. Strain the sugar syrup and allow to cool (this syrup will make more than you need for 1 drink but I think you may want to make more than 1)

Add the passionfruit pulp to the cold tall serving glass (if you don’t like so many passionfruit seeds you can add the pulp into the TM bowl and mix for 15 secs, speed 4 and then strain off some of the seeds, retaining the juice for your drink) Add the garnish mint leaves into the glass with the blue pea flower tea ice cubes.

Insert the butterfly whisk. Place the few leaves of Vietnamese mint, few sprigs of fresh mint, lime juice, white rum, handful of ice and 20g of the completely cooled ginger sugar syrup (or to taste) into the TM bowl and muddle for 20 secs, reverse, speed 4. Strain the mixture and pour into your serving glass over the passionfruit pulp and ice cubes. Top up with soda water to serve. Cheers!!

Thermomix Kiss Biscuits

Arwenโ€™s Thermo Pics | Hobart Thermomix Consultant | Kiss Biscuits

Kiss Biscuits

Kiss Biscuits
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
A favourite treat for morning or afternoon tea - try making your own jam & adding a tablespoon of rosewater to the jam to really take it to the next level!!
Ingredients
  • 100g sugar
  • 130g butter, softened
  • 1ts vanilla extract
  • 2 eggs
  • 300g plain flour
  • 3tsp baking powder
  • Homemade raspberry jam
  • 150g icing sugar
  • 30g butter
  • 2 drops pink food colour or 1 tsp beetroot powder
  • 2tbs boiling water
  • hundreds & thousands, optional to decorate
Instructions
  1. Add butter, sugar & vanilla extract, insert the butterfly into the TM bowl & mix for 30 secs on speed 4. You may need to scrape down the bowl half way through. Keep the butterfly spinning on speed 4 as you add each egg & you may need to stop & scrape down the bowl again.
  2. Add the flour & baking powder & mix for 5 - 10 secs speed 4 with or with out the butterfly. Rest dough in the fridge so it is cool enough to work with. Turn the oven on to 180 degrees. Roll out dough onto the Thermomat sprinkled with a little extra flour & use a round cookie cutter to cut out the biscuit shapes. Place them onto baking trays lined with baking paper. Bake for 8 -12 mins until cooked but not too brown. Allow to cool, then sandwich together with raspberry jam in the middle, you can just dust with icing sugar or mix icing sugar, extra 30g butter with food colouring & boiling water on speed 6 for 5 secs. Then spread on top of the biscuits & sprinkle with hundreds & thousands (if using).

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Thermomix Rhubarb Clafoutis

My Rhubarb Clafoutis recipe holds a special place in my heart – it’ so easy & you can make it gluten free using almond meal instead of flour. This is another recipe the is included in Eloise Emmett‘ s Tasmanian Pantry Cookbook.

Arwenโ€™s Thermo Pics | Hobart Thermomix Consultant | Rhubarb Clafoutis

Rhubarb Clafoutis

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Rhubarb Clafoutis
Author: 
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
If you want to make it gluten free simply use almond meal instead of the flour
Ingredients
  • 1 tablespoon butter, softened for greasing dish
  • 2 tablespoons caster sugar
  • 250g grams rhubarb, sliced into 1cm width
  • 100 grams plain flour, or almond meal
  • ½ teaspoon baking powder
  • 3 eggs
  • 150 grams caster sugar
  • 150 grams milk
  • 150g cream
  • 1 teaspoon vanilla extract, or seeds form 1 vanilla bean
  • icing sugar, for dusting
Instructions
  1. Preheat the oven to 200 degrees.
  2. Grease a 25cm round or rectangle baking dish with the softened butter, then sprinkle sugar over base and sides.
  3. Place the rhubarb slices into the base of the dish.
  4. Add plain flour (or almond meal), baking powder, eggs, sugar, cream, milk and vanilla into mixing bowl and blend for 10 secs speed 5 or until combined.
  5. Pour this mixture over the rhubarb - it will float to the top so sprinkle some more caster sugar on top to help sweeten the rhubarb.
  6. Place into oven and bake for 30 - 35 minutes or until puffy & golden.
  7. Dust with icing sugar and serve.

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