We’re back – after a very hectic weekend last week! I’ve got two new recipes – the first is mushrooms on toast for breakfast and the second is the pork chop and apple sauce recipe I tried a couple of weeks ago. This week, I’m going to try making a massaman beef curry.
|
Breakfast |
Lunch |
Dinner |
|
| Monday |
Mushrooms on Toast |
Mexican-Style Chicken Stew w Baby Spinach & Grated Cheese |
Tofu, Eggplant & Pork Mince Stir-Fry w Dry Fried Green Beans |
| Tuesday | |||
| Wednesday |
Massaman Beef Curry w Carrots, Peas & Steamed Rice |
||
| Thursday |
Massaman Beef Curry w Carrots, Peas & Steamed Rice |
Crispy Skin Salmon w Broccoli & Snow Peas |
Click here to view or print a copy of the plan with the shopping list.
For breakfast this week, I’ve got a new recipe – mushrooms on toast made in the Thermomix. The recipe can be found here.
Lunch on Monday, Tuesday and Wednesday will be the Mexican-style chicken stew. The recipe is here. I’m going to make this into a salad with baby spinach and sprinkled with grated reduced fat tasty cheese.
Monday and Tuesday night’s dinner will be the tofu, eggplant and pork mince stir-fry with dry fried green beans. The recipes can be found here and here.
Wednesday’s dinner and Thursday’s lunch will be a new recipe. I’m going to try a massaman beef curry with carrots and peas. The draft recipe is below.
Thursday’s dinner will be the crispy skin salmon with steamed snow peas and broccoli. The salmon is cooked in the Varoma and finished off in a frying pan based on this recipe.
Draft Recipe
Massaman Beef Curry
Ingredients
1 large onion, peeled and quartered
600g chuck steak, diced into 5cm pieces
140g coconut milk
250g water
2tbsp Thermomix vegetable stock concentrate
200g sweet potato, cut into 5cm pieces
200g sweet potato, cut into 1cm pieces
10-20g lime juice
Salt and pepper, to season
2 carrots, peeled and cut into 2cm pieces
2 cups frozen peas
Curry Paste
5-10g dry chilli flakes
6 cloves garlic, peeled
1 shallot, peeled and halved
1 stalk lemongrass, white part only – cut into 2cm pieces
10g ground cardamom
25g light olive oil
2 cloves
Instructions
1. Put all of the curry paste ingredients into the Thermomix bowl and grind together with the measuring cup (MC) on for 1 minute/Speed 9; remove to a small bowl
2. Put onion into the Thermomix bowl and chop with the MC on for 4 seconds/Speed 6
3. Scrape down the sides of the bowl, add curry paste and cook with the MC off for 5 minutes/Varoma/Speed 1
4. Add beef and cook with the MC off for 10 minutes/Varoma/Reverse/Speed soft
5. Add coconut milk, water, stock and sweet potato into the Thermomix bowl and cook for 40 minutes/100C/Reverse/Speed soft
6. Add 10g lime juice, salt and pepper, mix with the spatula and taste to check flavour; add more lime juice and seasoning if required
7. Put carrots and peas into the Varoma bowl and cook for 20 minutes/Varoma/Reverse/Speed soft
