Seasoned Writer. Red Hot Thermomixer.
3-4 cloves garlic
100g soy sauce or tamari
50g honey
75g black tahini
2 teaspoons cumin
2 kg chicken wings
(with tips)
Place garlic into TM bowl and chop 3 secs/speed 7. Add rest of ingredients except chicken wings and mix 20 secs/speed 6. Scrape down sides and repeat if necessary to achieve a smooth consistency.
Pour marinade over chicken wings and place in fridge to marinate for at least an hour or overnight.
Preheat oven to 180°C and bake for 30-35 minutes, depending on size of wings.
Add all ingredients to TM bowl and blend 2 min/speed 5 increasing to speed 10. Serves 2-3.
Add all ingredients to TM bowl and blend 2 min/speed 5 increasing to speed 10.
Serves 2.
Dhal, or Dal, is not only the name of the dish but also the Indian term for pulses, which are part of the legume family (plants that grow in pods). ‘Pulses’ refer to the dried seeds within the pods and are staple foods in India. They include mung beans, chickpeas, kidney beans, black-eyed peas, split peas and lentils of every hue – yellow, brown, black, green and red.
I’ve been making this recipe, originally based on one by Charmaine Solomon, for many years and have now adapted it for the Thermomix.
2-3 cloves garlic
Knob of fresh ginger, peeled and roughly chopped
1 small fresh red chilli or 1 teaspoon chilli flakes
1 onion, peeled and quartered
20g EVOO or oil of choice
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
200g rinsed and drained red lentils
600g water (or more if necessary)
½ teaspoon salt
1 teaspoon garam masala (see recipe in Spice Blends)
Set TM on 10 sec/speed 7 and drop garlic, ginger and chilli onto spinning blades through hole in lid. Add onion, chop 5 sec/speed 5 and scrape down sides.
Add oil, turmeric, coriander and cumin. Sauté 3 min/120°C/speed 1.
Add lentils and water, and cook for 20 min/100°C/REVERSE soft speed. Check about halfway through and add more water, depending on the consistency you want. We like ours porridge-y. After 20 minutes, add salt and garam masala. Cook 3 min/100°C/REVERSE speed 1.
This nourishing soup is a great way to use up those odds and ends of greens, which are packed full of nutrients like vitamins, minerals and fibre.
Ginger and turmeric provide a powerful anti-inflammatory punch and tofu gives you a boost of protein.
If you’re including a broccoli stalk, which can be large and tough, roughly chop it and add at Step 2.
Handful of parsley and/or any other fresh herbs you have on hand
1 or 2 green chillies (optional)
1 onion, peeled and halved
2 cloves garlic, peeled
Knob of fresh ginger, peeled and roughly cut
Knob of fresh turmeric, peeled and roughly cut
1 frozen vegetable stock cube (see recipe for PP Veggie Stock in Back to Basics)
20g EVOO or oil of choice
1 teaspoon ground cumin
600g “greens” such as broccoli, kale, celery, rocket, peas, beans, zucchini, spinach
500g water
Salt and pepper to taste
150g silken tofu
1. Put herbs and chilli, if using, into TM bowl and pulse on Turbo a couple of times, scraping down sides in between.
2. Add onion, garlic, ginger, turmeric and stock cube to TM bowl. Chop 5 sec/speed 5 and scrape down sides. Add olive oil and cumin, sauté 3 min/120°C/speed 1.
3. Add greens and chop 5 sec/speed 5. You may need to push down leafy vegetables with your spatula and repeat.
4. Add water and cook 15 min/100°C/speed 2.
5. Add tofu and blend soup 1 min/speed 4-8 increasing speed gradually.
½ bunch coriander
2 fresh small red chillies (deseed all or some depending on taste)
1 onion, peeled and quartered
4 cloves garlic, peeled
Knob of fresh ginger, peeled and roughly cut
1 frozen vegetable stock cube (see recipe for PP Veggie Stock in Back to Basics)
20g olive oil
2 teaspoons ground cumin
400g sweet potato, roughly chopped
300g carrots, peeled and roughly chopped
700g water
2 x 400g cans chickpeas, drained and rinsed
Wash coriander and cut off roots. (HINT: Save and freeze roots to make Thai curry pastes. See recipes in Spice Blends.)
Put coriander and chillies into TM bowl. Pulse on Turbo, scrape down sides and repeat. Add onion, garlic, ginger and stock cube to TM bowl. Chop 5 sec/speed 5 and scrape down sides. Add oil and cumin. Cook 3 min/120°C/speed 1.
Add sweet potato and carrots. Chop 5 sec/speed 5 and scrape down sides. Repeat if necessary. Add water and cook 20 min/100°C/speed 1. Add chickpeas and cook 5 min/100°C/speed 2. Blend 1.5 min/speed 5-10, increasing speed gradually. Serve garnished with coriander leaves and a swirl of cream, yoghurt, sour cream or vegan sour cream (see recipe in Sauce ‘n’ Dippity).
This recipe uses spiced (aka pickling) vinegar. The spices can be varied to suit different tastes. I’ve chosen ones I think complement beetroot but other suggestions are whole allspice and seeds such as mustard, dill or coriander. You can also buy ready-made pickling spice.
I’ve used fresh chillies because I have soooo many but usually dried are used. The red onion and red apple maintain the ‘redness’ and the end result is a gorgeous crimson-coloured relish.
SPICED VINEGAR
200g apple cider or malt vinegar
6 grams black peppercorns
3 grams fennel seeds
3 star anise
10 cloves
1 stick cinnamon
2 bay leaves or lemon myrtle leaves
2 fresh or dried small red chillies, halved, or 1 teaspoon chilli flakes (optional)
Peel from fresh ginger (see TIP)
Add all Spiced Vinegar ingredients to the TM bowl. Boil 12 min/100°C/ REVERSE speed 1. Transfer to a jug and allow to steep, preferably for an hour or two but at least while you prepare the other ingredients. Don’t strain until ready to use.
THE RELISH
1 small thin-skinned lemon or orange, cut into eighths, seeds removed
1 knob of fresh ginger, peeled and roughly chopped
3-4 whole beetroot (approximately 500g) peeled and quartered
1 red onion, peeled and quartered
1 red apple such as a pink lady, cored and quartered
5 cloves garlic
150g raw or brown sugar
1 teaspoon salt
Place lemon or orange and ginger into TM bowl and pulse on Turbo, scrape down sides. Add beetroot, onion, apple and garlic to TM bowl. Chop 3 sec/speed 5. Scrap down sides and repeat 2 sec/speed 5. Repeat again if you prefer it not so chunky.
Add sugar and salt. Weigh in spiced vinegar, ensuring it comes to 200g. If not, top up with extra vinegar. Cook for 40 min/100°C/REVERSE speed 1 with simmering basket instead of MC on lid. Check and stir occasionally, adding a little water if necessary. Pour into sterilised jars and seal.
TIP
Wash ginger before peeling and add peel to ingredients for Spiced Vinegar.
This is a classic Punjabi vegan dish made with potatoes (aloo) and cauliflower (gobi) cooked in a flavoursome onion and tomato gravy. I usually use canned diced tomatoes but fresh ripe tomatoes also work well.
Aloo Gobi featured in the movie, Bend It Like Beckham, which was directed by Gurinder Chadha. This is based on her recipe, adapted for the Thermomix.
½ bunch of fresh coriander
450-475g (2-3) potatoes, cut into bite-sized pieces
½ cauliflower, separated into florets
2 cloves garlic, peeled
1 thumb-size knob of ginger, peeled and roughly chopped
2-3 small green chillies
1 large onion, peeled and quartered
1 frozen vegetable stock cube (see recipe for PP Veggie Stock in Back to Basics)
20g EVOO or oil of choice
1 teaspoon cumin seeds
2 teaspoons ground turmeric
1 teaspoon paprika
1 teaspoon salt
400g can diced tomatoes
100g water
1 teaspoon garam masala (see recipe in Spice Blends)
Wash coriander, separate the leaves from the stalks and set aside leaves. (HINT: Save and freeze roots to make Thai curry pastes. See recipes in Spice Blends.)
Place potatoes in Varoma dish and cauliflower in Varoma tray. Rinse and set aside.
Set TM on 10 sec/speed 7 and drop coriander stalks, garlic, ginger and chillies onto spinning blades through hole in lid. Scrape down sides and add onion and stock cube. Chop 5 sec/speed 5 and scrape down sides.
Add oil, cumin seeds, turmeric, paprika and salt. Cook 3 min/120°C/speed 1. Add tomatoes and water. Place Varoma dish (with potatoes) and Varoma tray (with cauliflower pieces) in place and cover with Varoma lid. Cook 25 min/Varoma/speed 2.
Transfer vegetables to TM bowl, add garam masala and cook 3 min/100°C/REVERSE speed 1. Serve sprinkled with reserved coriander leaves.
ABCD = Apple…Banana…Coconut…Dates…
Now you know your ABCD, next time won’t you bake with me?
2 apples, cored and quartered
70g pitted dates
1 medium banana (frozen or fresh)
55g rice bran oil or oil of choice
180g milk of choice (I use rice milk)
1 egg
250g SR flour (wholemeal, white or combination)
85g raw sugar
30g desiccated coconut
1 teaspoon cinnamon
Preheat oven to 180°C. Prepare muffin tray.
Place apples, dates and banana (if using frozen) into TM bowl. Pulse on Turbo several times until apple is grated and dates finely chopped, scraping down sides as you go.
Add banana (if using fresh), oil, milk and egg. Mix 10 sec/speed 4. Scrape down sides and repeat if necessary.
Add flour, sugar, coconut and cinnamon and mix 10-15 secs/speed 4 or until just combined.
Spoon into muffin cases and bake for approximately 20 minutes. Makes about 20 muffins.
VARIATION
AC⚡DC Muffins! Instead of a banana, add one carrot along with the apples and dates in the first step.
Chilli Con Carne translates as ‘chilli with meat’ so here is my vegan version, Chilli NON Carne, which I’ve adapted for the Thermomix.
Over the years, I’ve cooked both this and a meat version (such as Big-Pot Mexican BB&BB in ‘Mmmm…mains’) to serve at large gatherings with lots of rice, corn chips, guacamole, sour cream and even vegan sour cream on the side (see recipe in Sauce ‘n’ Dippity). A real crowd-pleaser for carnivores, vegetarians and vegans alike!
½ bunch coriander
2 fresh small red chillies (deseed all or some depending on taste)
2 cloves garlic, peeled
1 thumb-size knob of ginger, peeled and roughly chopped
1 onion, peeled and quartered
1 large or 2 small carrots, roughly chopped
1 frozen vegetable stock cube (see recipe for PP Veggie Stock in Back to Basics)
20g EVOO or oil of choice
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
2 x 400g cans diced tomatoes
2 ‘crunchy cuts’ pieces of celery, sliced
1 zucchini, diced
1 red capsicum, diced
1 x 400g can corn kernels, drained
2 x 400g cans red kidney beans, drained
Wash coriander, remove leaves and set aside. (HINT: Save and freeze roots to make Thai curry pastes. See recipes in Spice Blends.)
Set TM on 10 sec/speed 7 and drop coriander stalks, chillies, garlic and ginger onto spinning blades through hole in lid. Add onion, carrots and stock cube to TM bowl. Chop 5 sec/speed 5 and scrape down sides. Repeat if necessary. Add oil and spices. Sauté 3 min/120°C/speed 1.
Add tomatoes, celery, zucchini and capsicum. Cook 20 min/100°C/ REVERSE soft speed using simmering basket instead of MC on lid.
Add corn kernels, kidney beans and reserved coriander leaves to TM bowl. Cook 5 min/100°C/REVERSE soft speed, or until heated through, using simmering basket instead of MC on lid. Transfer to ThermoServer or serving dish of choice.
old chris new tricks 