Smoked Salmon Risotto

Name: Smoked Salmon Risotto
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: 25 g butter; 1/4 red onion, very finely chopped; 1 garlic clove, very finely chopped; 50 ml dry white wine; 250 g Arborio rice; 1 litre hot chicken (or vegetable) stock; 200 g freshly grated parmesan; 100 g mascarpone; 140 g frozen peas, thawed; 10 g chopped fresh parsley; salt & freshly ground pepper; 225 g sliced smoked salmon, chopped; extra virgin olive oil

October 31, 2015October 31, 2015 Zoe P

Smoked Salmon Risotto

October 31, 2015

by Zoe P

Category Dinner Rice Salmon

This is an easy risotto dish which combines salmon with fresh greens.

Persons

Prep Time

15 minutes

Cook Time

30 minutes

Notes

You can use the whole pea itself or use just the pea without the pods, either way it adds great colour to the dish.

Ingredients

25 g butter
1/4 red onion, very finely chopped
1 garlic clove, very finely chopped
50 ml dry white wine
250 g Arborio rice
1 litre hot chicken (or vegetable) stock
200 g freshly grated parmesan
100 g mascarpone
140 g frozen peas, thawed
10 g chopped fresh parsley
salt & freshly ground pepper
225 g sliced smoked salmon, chopped
extra virgin olive oil

Instructions

Melt the butter in a heavy pot and gently saute the red onion and garlic until tender.
Pour in the wine and reduce.
Add the rice and cook until it changes colour, continually stirring.
Add one ladle of the hot stock at a time, mixing well between each addition until it is incorporated.
When the rice is tender, add 100 g grated parmesan with the mascarpone, peas, parsley, a little salt and ground pepper. Stir, briefly cook and taste for seasoning.
Turn off the heat and stir through the smoked salmon.
Serve into individual bowls and sprinkle with a little extra parmesan.

Thermomix Chicken Veloute

October 25, 2015 Zoe P

Thermomix Chicken Veloute

October 25, 2015

by Zoe P

Category Chicken Dinner Thermomix

Thermomix accessories required: Varoma and Simmering basket.

Persons

Prep Time

10 minutes

Cook Time

25 minutes

Notes

Use chicken breast as an alternative to tenderloins.
You can also adjust the amount of rice and/or chicken to suit how many people you are cooking for.

Ingredients

1 litre water
2-3 tbsp vegetable stock concentrate
250 g white rice
2 carrots, peeled into thin strips
1 zucchini, peeled into thin strips
500-600 g chicken tenderloins
Fresh coriander
3 tbps creme fraiche
1 tbsp Dijon mustard
50-100 g cornflour

Instructions

Weigh 1000g water into bowl.
Add 2-3 tbs vegetable stock concentrate.
Insert steaming basket and weigh 250g rice.
Rinse under tap rice until water runs clear.
Place chicken tenderloins on Varoma tray and sprinkle with coriander.
Replace lid and place Varoma dish with tray and lid into position on top.
Cook for 17-20 minutes/Varoma/speed 2.
After cooking time has elapsed, add sliced vegetables into the Varoma dish (keep chicken on in the tray).
Cook for a further 5 minutes/Varoma/ speed 2 or until chicken is cooked through and vegetables are cooked to your liking.
Remove Varoma tray and set aside.
Remove steaming basket and set aside.
Leave enough of the remaining liquid to cover the blades - pour out the rest.
Add creme fraiche, dijon mustard and 50g cornflour and mix 20 seconds/speed 5.
Check consistency, add remaining cornflour if necessary and mix again 20 seconds/speed 5 or until mixed together.
Serve chicken and vegetables on a bed of rice, drizzled with the veloute sauce.
Enjoy!

Nachos with Guacamole

October 20, 2015 Zoe P

Nachos with Guacamole

October 20, 2015

by Zoe P

Category Beef Dinner

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Notes

A quick and easy mexican inspired meal that's fun to make.

Ingredients

1 tbs olive oil
2 small brown onions, chopped
2 garlic cloves, crushed
600g lean beef mince
2 tsp ground cumin
2 tsp ground coriander
2 long red chillies, deseeded and finely chopped
400g canned red kidney beans, drained and rinsed
400g canned crushed tomatoes
extra light sour cream
Cheesy pita bread
4 small pita bread rounds, cut into small pieces
1/2 cup grated light/low fat tasty cheese
1 small red onion, chopped
1 large avocado, chopped
100g cherry tomatoes, quartered
1/2 cup fresh coriander leaves
1 1/2 tablespoons lime juice

Instructions

Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
Add cumin, coriander, chilli and beans. Cook, stirring, for 2 to 3 minutes. Add tomato. Reduce heat to low. Simmer for 5 minutes. Season with salt and pepper.
Meanwhile, preheat oven to 180°C/160°C fan-forced. Grease 2 baking trays. Line with baking paper. Place bread, in a single layer, on trays. Bake for 5 minutes or until browned and crisp. Sprinkle with cheese. Bake for 2 minutes or until cheese has melted.
Place ingredients in a bowl. Season with pepper. Stir to combine.
Place pita bread on a serving plate. Top with beef mixture and guacamole. Serve with sour cream.

Beef Casserole with cheesy dumplings

September 23, 2015October 4, 2015 Zoe P

Beef Casserole with cheesy dumplings

September 23, 2015

by Zoe P

Category Beef Dinner

This is a different take on a standard casserole and is definitely a hit with the family.

Persons

Prep Time

25 minutes

Cook Time

3 hours

Notes

You can choose to remove half the stew mixture, tip into a plastic container and leave to cool. Seal, then freeze for up to 3 months. To cook the frozen stew, defrost overnight in the fridge, put into a casserole and bring to a boil, Follow the steps to make additional cheesy dumplings to complete the recipe.

Ingredients

3 tbsp olive oil
1.2kg shin of beef, fat removed, cut into 2cm cubes
3 tbsp plain flour
400g whole shallots
4 carrots, sliced
250g chestnut mushrooms, halved if large
750ml red wine
500ml beef stock
Bouquet garni made of 1 celery stick, small handful each of fresh thyme and flatleaf parsley and 2 fresh bay leaves, tied together
1 tsp Dijon mustard
For the dumplings: 125g self-raising flour
50g butter, softened
2 tsp wholegrain mustard
25g mature Cheddar, grated
Handful of fresh flatleaf parsley, finely chopped

Instructions

Heat 2 tbsp of the oil in a large heavy-based casserole dish over a high heat. Season the beef cubes, then toss in flour and shake off the excess. Add half the beef to the hot oil and fry for 3-4 minutes or until golden brown. Remove and set aside while you repeat with the rest of the beef. Put the shallots in a large bowl, cover with boiling water and leave for 3-4 minutes. Drain, then refresh in cold water. Peel and trim their bases and halve.
Add the remaining oil to the pan, then add the shallots and carrots. Season, then fry over a medium heat and stir for about 5 minutes. Add the mushrooms, turn up the heat and add a small amount of water. Cover with a lid and cook for 3-4 minutes and shake the pan occasionally.
Return the meat to the pan with the red wine, stock and bouquet garni. Cover and bring to the boil, then reduce the heat and simmer for 2½ hours. Stir occasionally to stop it sticking. Stir in the mustard and cook over a medium-high heat, uncovered, for 15 minutes to thicken slightly.
Remove half the stew, tip into a plastic container and leave to cool. Seal, then freeze for up to 3 months.
While the stew cooks, make the dumplings. Mix half the quantities of flour, butter, mustard, cheese and parsley with some salt and black pepper and a splash of water until you get a soft dough. Roll into 8 small golf ball size balls, add to the top of the stew and cook for a final 10-15 minutes, covered with a lid. Serve and enjoy.

Thermomix Satay Chicken

September 15, 2015October 13, 2015 Zoe P

SatayChicken

Thermomix Satay Chicken

September 15, 2015

by Zoe P

Category Asian Chicken Dinner Thermomix

Here is a great satay chicken recipe which also combines a number of healthy vegetables with a tasty satay sauce. This takes bit longer to prep and cook but is packed full of flavour.

Serving Size

Prep Time

30 minutes

Cook Time

30 minutes

Notes

Feel free to add more vegetables to the mix if you have any lying around, beans and other greens usually work well.
You will need a Varoma, Steaming basket and spatula for this recipe.
Recipe credit: Vorwerk recipe community.

Ingredients

Satay Sauce:
1/4 tsp fennel seeds
1/4 tsp cumin seeds
1/2 tsp coriander seeds
1 tbsp tumeric ground
3 clove garlic
1 red chilli, (seeds optional)
2 tbsp light soy sauce
2 tbsp oyster sauce
2 tbsp sugar
2 tbsp olive oil
1 can coconut milk
3 heaped tbsp crunchy peanut butter
pinch salt
Chicken Stir-fry:
600 g Chicken Thigh Diced
2 carrots
broccoli
cauliflower
1 cup frozen peas
400 g Basmati or Jasmine rice

Instructions

Sauce: Place all dry spices and salt in the TM Bowl Mill for 1 min speed 10
Place garlic and chilli in the bowl and chop for 8 secs speed 7
Add remaining sauce ingredients and milled spices, cook for 5 mins 90deg speed 2
Once cooked blend up, 30 sec speed 10.
Set aside in the thermoserver
Chicken Stir-fry & Rice: Cook rice as EDC directions - Add required amount of rice to basket. With the veggies and sliced chicken in the varoma. Place chicken in the bottom of veroma. Cook 12 - 16 mins on Varoma temp, stopping after 8 mins to stir chicken. Cook rice, chicken and veggies all together.
Remove Rice and set aside in thermoserver.
Continue to cook chicken for a further 5 minutes, until cooked in vermoma.
Finally place all chicken, veggies with sauce in TM and cook 100 deg reverse operation Gentle stir setting for 5 mins.
Serve over the rice and enjoy.

Find My Dinner

Author: Zoe P

Smoked Salmon Risotto

Smoked Salmon Risotto

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Nachos with Guacamole

Nachos with Guacamole

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Beef Casserole with cheesy dumplings

Beef Casserole with cheesy dumplings

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Thermomix Satay Chicken

Thermomix Satay Chicken

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