Ok – I hate to sound like broken record, but we did have another busy weekend. So, quick and easy it is (again!) It’s a new recipe for lunch and dinner for the start of the week – then a redo for later on in the week.
Also, I’m keen to take some requests (sometimes, the creative juices need a bit of a kick-start). Please leave me a comment at the end of the post if you have something that you’d like to see converted for the Thermomix.
English Muffin w White Bean Spread
Stuffed Chicken Thighs w Broccoli & Peas
Prawn Dumplings w Stir-Fried Asian Greens, Snow Peas & Udon Noodles
Steak w Sautéed Onions, Mushrooms & Asparagus
Click here to view or print a copy of the plan with the shopping list.
For breakfast, it’s back to beginning with the white bean spread. I’ll put this a wholemeal English muffin. The recipe for the spread is here.
Monday, Tuesday and Wednesday’s lunch is stuffed chicken thighs made in the Thermomix. It’s a new recipe that you can find here. I’ll add broccoli florets and peas to the lunch box, which will cook when I reheat the chicken.
Monday and Tuesday’s dinner is prawn dumplings cooked in the Varoma. The draft recipe is below. I’ll serve this with Asian greens, snow peas and udon noodles fried in the frying pan with some onion, garlic and soy sauce.
Wednesday’s dinner and Thursday’s lunch is a redo of the spaghetti bolognaise. The draft recipe is below.
Thursday’s dinner is back to an oldie but a goodie – steak and veg. It’s all cooked in the grill pan on the stove with the onions sautéed in a separate frying pan.
500g raw prawn cutlets
2 spring onion stalks, cut into 2cm pieces
2 cloves garlic, peeled
1 tsp minced ginger
1 tbsp corn flour
1 tbsp soy sauce
1 tsp rice wine vinegar
1 tbsp soy sauce
1 tbsp rice wine vinegar
2 tsp sesame oil
Red chili, thinly sliced (optional)
1. Add spring onion, garlic and ginger into the Thermomix bowl and chop for 3 seconds/Speed 5
2. Add prawns and cornflour and chop for 3 seconds/Speed 3
3. Remove mixture to a bowl
4. Add soy sauce and rice wine vinegar and combine with the spatula
5. Lay a Thermomat or silicon baking sheet on the counter and spread out the wonton wrappers (you will have to do this in batches)
6. Put 1 tsp of prawn mixture into the centre of each wonton wrapper
7. To make the wontons, use your finger to brush the edge of the wrapper with a bit of water; fold the wrapper in half – squeezing out any air; bring folded corners together and push the opposite edges back towards the pinched corners
8. Place wontons into the Varoma bowl and tray; making sure they don’t touch each other
9. Add 500g water into the Thermomix bowl, close the lid, assemble the Varoma and cook for 12 minutes/Varoma/Speed 2
10. Mix sauce ingredients together to serve
Spaghetti Bolognaise (Version 2)
200-300g wholemeal spaghetti
1 large red onion
2 cloves garlic
2 small carrots, cut into 2 cm pieces
2 small zucchini, cut into 2cm pieces
6 small mushrooms, halved
10g + 10g olive oil
200g pork mince
200g veal or beef mince
2 x 400g cans crushed tomato
4 tbsp tomato paste
2 tsp dried parsley
2 tsp dried oregano
2 tsp dried basil
2 tbsp Thermomix vegetable stock concentrate
Salt and pepper, to season
Grated parmesan cheese and chili flakes (to serve)
1. Cook pasta according to package instructions
2. Add carrots, zucchini and mushrooms into the Thermomix bowl and chop for 3 seconds/Speed 6; remove to a bowl
3. Add onion and garlic into the Thermomix bowl and chop for 3 seconds/Speed 5
4. Scrape down the sides, add 10g oil and sauté with the measuring cup (MC) off for 2 minutes/100C/Speed 1
5. Add remaining 10g oil, pork, veal, salt and pepper into the Thermomix bowl, use the spatula to quickly mix the ingredients together and then cook with the measuring cup (MC) off for 10 minutes/Varoma/Reverse/Speed soft
6. Add remaining ingredients and vegetables, use the spatula to quickly mix the ingredients together and cook with MC half off for 20 minutes/100C/Reverse/Speed soft
7. Serve sauce with pasta and top with parmesan cheese and chili flakes