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I’m recovering from a cold, so this week’s meals are about quick and easy cooking.  I’m trying a new soup recipe this weekend to use up the cauliflower in my fridge and I’m going to have a go at the beef rendang recipe from the Thermomix Everyday Cookbook.





Omelet & Tomato on an English Muffin

Cauliflower & Cannellini Soup w Toast

Tofu, Eggplant & Pork Mince Stir-Fry w Dry Fried Green Beans


Beef Rendang w Rice, Peas & Carrots


Beef Rendang w Rice, Peas & Carrots

Fettuccini w Prawn, Snow Peas & Broccoli

Click here to view or print a copy of the plan with the shopping list.

For breakfast, it’s an omelet with sliced tomato on a multi-grain English muffin.  I’ll make the omelet per steps 6 to 9 of the recipe here.

For lunch on Monday, Tuesday & Wednesday, I’m making a cauliflower soup.  I’m adding cannellini beans to make it more substantial.  A slice of toast rounds out the meal.  The recipe for the soup is here.

For dinner on Monday and Tuesday, I’m going with the tofu, eggplant & pork mince stir-fry.  I’m going to make dry fried beans to go with it.  The recipes are here and here.

For Wednesday’s dinner and Thursday’s lunch, I’m going to make the beef rendang in the Thermomix Everyday Cookbook.  The first time I tried this, it was too watery, so I’m going to reduce the amount of coconut milk.  I’m also going to make a few modifications to the ingredients.  As I only need to 4 serves of this, I’m going to reduce the meat to 600g.  A draft of the modified recipe is below.  I’m going to serve the curry with peas and carrots steamed in the Varoma and steamed rice made on the stove.

Thursday’s dinner is fettuccini with prawns, snow peas and broccoli (which I didn’t make the other week).  The pasta recipe is here.

Last week’s penne and sausage dish worked well using only one can of tomatoes – but I forgot to put in the stock concentrate and I think it could do with some water in it too, so I’m going to hold off publishing the recipe until the next time I make it.

Draft Recipe

Beef Rendang


Paste Ingredients

1 large red chilli

2.5cm piece ginger, peeled

3 stalks lemongrass, white piece only, chopped into 2cm pieces

4 kaffir lime leaves

1 clove garlic

1 large onion

1 tsp turmeric powder

20g vegetable oil

Curry Ingredients

1 tsp cinnamon powder

½ tsp ground cloves

100g coconut milk

50g grated coconut

2 tsp salt

2 tsp white pepper

600g chuck steak, diced into 3cm cubes

Steamed Vegetables

2 cups frozen peas

2 carrots, peeled and diced into 0.5-1cm pieces


1. Place paste ingredients except oil into the Thermomix bowl and chop for 6 seconds/Speed 7

2. Add oil and sauté with the measuring cup (MC) off for 5 minutes/100C/Speed 3

3. Add all of the remaining ingredients to the Thermomix bowl except for the meat and cook with the MC off for 5 minutes/100C/Speed 3

4. Add meat and cook with MC off for 30minutes/100C/Reverse/Speed soft

5. Add vegetables to the Varoma bowl, assemble and place on top of the Thermomix and cook for 20minutes/Varoma/Reverse/Speed soft