I love using the Varoma on the Thermomix to steam delicious meals & treats, here are a few of my favourite Varoma recipes from the Thermomix Baking Blogger ‘s new Cookbook called Steaming Hot – I will be updating with many more very soon. My absolute favourite varoma recipe would have be the whole steamed chicken!! YUM!!
While driving home from our Food Styling Photography course, we were talking about the sunrise on the Tessellated Pavements & Ellie said it was one of the most iconic & photographed spots in Tassie. I said, why don’t we do a food shoot there?! And we decided to run with it big time. With only a couple of weeks left of sunrise capturing available at the Tessellated Pavements we needed to get cracking! I couldn’t help it, I wanted to change the words to the song “Breakfast at Tiffany’s” to Breakfast at Tessellated. So we had our theme tune sorted now lots of other things to organise.
Our mission: To set up a beautiful delicious breakfast using Tasmanian produce, in time to capture the sunrise reflection on the tessellated pavement – Food photography for “posh ladies” – table for 4.
Food: – (Recipe below) Ellie & I made up a delicious Thermomix steamed fresh dill & feta omelette served with Tasmanian smoked salmon from Tassal Salmon Shop. I made some Ciabatta & homemade butter using Ashgrove cream. We had sparkling wine from Bangor Wine & Oysters. King Island Diary brie cheese wheel. Tasmanian lavender earl grey tea from the art of tea. Apple juice from Lucaston Park Orchards, fresh apples from my friend’s garden & fresh strawberries from my sister’s garden.
Props: I had seen the perfect trestle table that I just had to have but it wouldn’t fit in my small car! I wanted to take my wooden dining chairs too. We had a carafe, my Nana’s tea cups & saucers, napkins, table runner, vase & foliage, glasses & champagne flutes, candles & candelabra.
Sunday early evening scout out: We realised that it was a fair 5 min walk to the Tessellated Pavement from the carpark & it included stairs. So we needed to take a little as possible to make a maximum of 2 trips each. There was a perfect spot with a log up out of the way & this would make perfect seats for us so no chairs needed. Ellie had some old fence palings & I brought my husband’s workshop wooden horses to act as the legs for our portable table. We styled it up the night before at Ellie’s house (thankfully she leaves only 5 mins drive away).
I set the alarm for 5.30am but woke up at 4, we had packed everything the night before & only had a couple of last min things to prepare before we left. Lucky we remembered the torch!! We had 1 person that did 2 trips & everyone else did 1. We got to work setting up our camera’s Taking photos while setting up the table & styling the food. Our photography teacher from TAFE even showed up!
Well we thought it was well worth the effort, I have learnt a lot, (what to do & what not to do), an amazing few hours enjoying the sunrise & serenity not to mention the awesome company, delicious local food & drinks. How on earth will we be able to top this?!
A little video of part of the morning is here .
See my iPhone pictures on Facebook here
Oh I guess you want the recipe for the omelette?
Ellie & Arwen’s Feta Dill Omelette with Smoked Salmon (or Salmon Rashers)
- 1 clove garlic
- 2 tablespoon fresh dill
- 8 eggs
- 100 grams cream
- 100 grams Fetta
- salt and pepper
- 200 grams salmon or cooked salmon rashers to serve
- Extra fresh dill to serve
- 1 tbs of Salted capers (optional)
- Place the peeled garlic clove, dill, eggs and cream to the bowl and a pinch of salt and pepper blend speed 8/10 sec.
- Spread a sheet of baking paper on the top tray of the varoma, pour the mix onto the baking paper and sprinkle feta on top.
- fill the bowl with 500g water then put the varoma in place and steam for 20 mins varoma temp speed 2.
- Serve with smoked salmon or grilled salmon rashers fresh dill & capers (optional)
Do you like a creamy mash? Oh hello!! This is so indulgent but it is so worth the calories!! Winner, winner salmon dinner! Plus it is super easy!!
So this might be a silly question but how do you get your mash so creamy? Add cream to it of course!! Oh & use a Thermomix!! If I want to be super decadent I replace the milk with cream in the guided recipe for mashed potato. (if you choose this option you can sometimes get a slight coating on the base of the Thermomix bowl which will need a bit of a scrub but it is so worth it!) My favourite cream to use is Tasmanian Ashgrove cream. I am lucky that they sell large 2 litre containers of this close to where I live, perfect for making butter in the Thermomix too.
Feel free to use any veggies you like for the mash or steamed veggies here are my top suggestions.
My favourite mash or puree’ veggies are either just a single one of these veggies or mix a couple together. Try floury potatoes or sweet potatoes (I don’t even bother peeling them) Or cauliflower, pumpkin or parsnip.
Eat your greens – try any or all of the following:
Frozen peas – you can even blitz these to make into mushy peas instead of serving the mash if you want.
Try zucchinis, broccoli, broccolini, boc choy or asparagus.
Now last but not least the salmon – I love fresh dill & salt & pepper but you can add garlic, lemon zest, chives or capers.
I hope you have fun mixing it up – trying different combos depending on what is in season or you have available to you at the time.
- 1 salmon fillet per person
- Fresh dill sprigs to taste
- 1 kg of sweet potatoes roughly chopped into about 3cm cubes
- 250 - 300 grams of single cream
- Couple knobs butter
- Salt & pepper to taste
- Favourite green veggies
- Place fresh dill into the TM bowl & chop for 2 secs on speed 7.
- Scrape out the chopped dill & spread on top of the salmon pieces.
- No need to clean the TM bowl, insert the butterfly whisk & add the sweet potato & cream.
- Cook for 20 mins/varoma temperature/ speed 1.
- Place the salmon pieces into the varoma dish with salt & pepper. (If you like you salmon slightly pink you will need to adjust the cooking time suit the size of your salmon pieces).
- Place the greens onto the varoma tray & insert on top in the last 5 -10 mins (again depending on how cooked you like your veggies & the size & type of veggies.
- Keep the salmon & veggies warm in a Thermoserver. Check that your sweet potato is fully cooked & if so add the butter, salt & pepper & puree on speed 4 for about 20 - 30 secs.