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Here’s this week’s meal plan.  I’ve tried a couple of new things in the Thermomix – with varying degrees of success – so please bear with me as I work out some of the kinks in the recipes over the next few weeks!





Egg, Cheese & Tomato & Red Onion Relish Wrap

Chicken & Mushroom Congee w Asian Greens

Steak w Broccoli & Snow Peas




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


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

Sausages & Mash w Peas & Spinach

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

For breakfast, I’ve decided to go with a wrap that has a relish made in the Thermomix.  The recipe can be found here.

For Monday, Tuesday and Wednesday lunch, I’ve gone with congee, which is basically rice that has been boiled with water or stock into a porridge consistency.  I’ve made mine in the Thermomix with chicken and mushrooms.  The Asian greens are added to the lunch container for extra vegetable content and will cook when I reheat the congee at work.  I’m not entirely happy with how this recipe turned out as the rice disintegrated too much for my liking – so I’ve put the draft recipe below and will look to fix it in the next few weeks.

Monday dinner is the standard pan-fried steak with vegetables option and on Tuesday, we are off to watch the Australian team’s FIFA World Cup Qualifier.

For Wednesday’s dinner and Thursday’s lunch, I’m going with the tofu, eggplant and pork mince stir-fry that I posted a few weeks ago.  I’ll serve this with dry fried green beans – which you can find here.

Dinner on Thursday will be sausages and mash.  The sausages will be done on the stove and I’ll use the potato mash recipe from the Thermomix Everyday Cookbook – with 300g of sweet potato and 200g of white potato and half the liquid.  I’ll serve this with peas and spinach, which I’ll steam in the Varoma while the potatoes are cooking.

Draft Recipes

Chicken and Mushroom Congee


500mL warm water

12 dried shitake mushrooms

3/4 cup rice

500g cold water

2 tbsp Thermomix Vegetable Stock Concentrate

5cm piece of ginger, cut in 1cm pieces

150g oyster mushrooms, cut into 1 cm slices

600g chicken breast, thinly sliced


3 spring onions, thinly sliced

Sesame oil

White pepper


1. Soak shitake mushrooms in a bowl with the warm water for 15 minutes

2. Rinse rice under cold water and then put in the Thermomix bowl

3. Add cold water and stock concentrate

4. Cook for 15 minutes/100C/Speed 3

5. Remove shitake mushrooms from water; set water aside

6. Slice shitake mushrooms into approximately 1 cm slices

7. After the Thermomix stops, add chicken, ginger, shitake and oyster mushrooms and mushroom water to the Thermomix bowl

8. Cook for another 20 minutes/100C/Reverse/Speed soft; use the spatula to help the ingredients mix together

9. To serve, garnish with spring onions, drizzle with sesame oil and sprinkle with white pepper