Despite being someone who has never been a huge fan of Indian food, I’m a total convert to this biriyani. Just sitting here writing up this recipe, my mouth is watering and I’m wondering where I could pick up more fresh beetroot on my travels today. I’m sure the family won’t mind eating the same thing again either!
Cook time is quite long because the beetroot needs to be roasted first, and then rice has to boil, but the hands’ on time is pretty quick, so you have time to be doing other things in between too. Like prepare the sautéed beet greens to have on the side.
It’s a great ‘everyone tuck in meal’ and it turned out to be one of those where the pots were scraped clean!
This is a brilliant recipe – quite possibly my favourite beetroot or biriyani recipe – but if you need more beetroot recipes, click here!
Brilliant Beetroot Biriyani
Recipe Type: Dinner, Mains
Cuisine: Indian
Author: Keeper of the Kitchen
Prep time:
Cook time:
Total time:
Serves: 5
Ingredients
500g raw beetroot, peeled and cut into 2cm cubes
2 tbsp olive oil
1 large onion, finely sliced
1 tsp grated ginger
4 garlic cloves, crushed
1 bay leaf
seeds from 4 cardamom pods
2 tsp turmeric
2 tbsp garam masala
250g basmati rice
500ml veg stock
100ml plain or Greek yogurt
small bunch of coriander or parsley
Mango chutney (to serve) (optional)
Sautéed beet greens (to serve)
Instructions
Heat the oven to 200C/180C fan/gas 6. Drizzle oil over the beetroot and sprinkle with salt and pepper. Toss to coat, then tip into a roasting dish and cook for 25-30 mins or until tender.
While the beetroot is cooking, heat the remaining oil in a deep frying pan (or a wok) with a lid.
Fry the onion over a medium heat until golden.
Add the ginger and half the garlic, and cook for 1 min.
Stir through the bay, cardamom seeds, turmeric and garam masala, then cook for 2 mins.
Stir in the rice and beetroot.
Pour in the stock and place a fitting lid on the pot
Boil for 20-25 minutes, keeping an eye on to make sure it doesn’t dry out or burn to the bottom of the pan.
Put the remaining garlic in a food processor and whizz, then add the yoghurt till it’s well blended. Set aside.
Well, that’s a mouth full, isn’t it? And for those who don’t know, don’t worry – no bunnies are harmed in the making of this South African Lamb Bunny Chow curry. Why it’s called a bunnychow I couldn’t tell you, but since it’s #NationaCurryWeek, I wanted to share a delicious curry recipe with you, made with succulent, tender Welsh lamb.
When I decided I was going to make a bunny chow for my #NationalCurryWeek contribution, I Googled Bunny chow recipes, and one of the first that came to my attention was this one, from my countryman Jeanne from Cooksister, on whose blog you can also read all about the origins and intricacies of this street food dish, while Lavender & Lovage has a different origin story with her chicken bunny recipe here.
One thing I know for sure about curries is that everyone’s tastes differ, even within our own family, so I’ve made a few adaptations, and Thermified the recipe too.
I would definitely recommend that you start this dish off by making your own Garam Masala. I think a fresh batch makes all the difference. Adjust the curry depending on how hot you like it – I feed two small children, so we don’t make it hot at all. You can even add chillies.
Traditionally you would use a square unsliced bread for the ‘bowl’, but we use whatever bread we have. In the photos we’ve used French bread sticks for smaller meals, and individual giant rolls for bigger meals. I don’t think the bread matters too much, in reality.
If memory serves, you can make a bunny with chicken, lamb, pork or rabbit, as well as beans or root vegetables.
South African (Welsh) Lamb Bunny Chow
Recipe Type: Curry
Cuisine: South African, Street Food
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 4 servings
The amount of curry you use in this will depend on how hot you like it. I feed two small children so we only add just about a teaspoon, but you can add more or less. My dad also adds chillies from his garden.
Ingredients
10g ginger
10g garlic
1 medium onion
15g vegetable oil
5 – 20g curry powder, depending on how hot you like it
1 stick cinnamon
4 green cardamom pods, seeded
5g ground turmeric
200g water
1x400g tin chopped tomatoes
3-4 potatoes (1 per person, basically)
1kg lamb, cubed
15g Garam Masala
Salt
a small loaf of bread per 2 people
Fresh coriander
Instructions
Lightly brown lamb on the hob if you like
Dice the lamb and the potatoes
Add garlic and ginger to the Thermomix bowl 10 seconds/ speed 5
Add onion 5 seconds/speed 4
Add 15g vegetable oil and sauté 3 mins/90C/speed 2
Add the curry powder, cinnamon, cardamom pods, and turmeric and saute for a further 1 min/90C/speed 2
Add tomato, water and potatoes and cook for 20 mins/Varoma/REVERSE speed 2
Add lamb and garam masala and cook for a further 10 mins/100C/ REVERSE speed 2
While the curry is cooking, cut the bread in half, and scoop out the soft centre
Butter it if you want to – this is contestable, some of our family swear by it, some say it’s sacrilege
When the curry is cooked, taste and season if required
Scoop the curry into the hollowed out bread, scatter fresh coriander, and replace the bread on top
Serve while still warm
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The Welsh Lamb in this Lamb Bunny Chow was provided to me as part of a promotion to promote Welsh Lamb
This soup came about because I really don’t like a chunky soup. Contrary to popular belief this isn’t because of the texture, but rather is because I get bored half way through a bowl of same tasting bite after bite. And by the time you’ve boiled your vegetables long enough to extract the flavour into the broth, every bite tastes the same.
I prefer a deconstructed soup. It’s still hearty, filling, healthy, but it looks much prettier since everything retains it’s colour and shape, and every bite is a mini-adventure.
Take this soup for example. Butternut soup with lardons, sage and Grana Padano cheese.
The first bite has a little bit of lardon and a small sliver of sage. It’s tasty. The next bite, has a hint of garlic, and a bit of onion along with the butternut, and tastes homey. The following spoon picks up a large piece of melted cheese, and the rich full flavour of Grana Padano accompanies the butternut down my throat. The next spoon hits a pocket of sage butter, and provides a whole other taste to any of the previous bites – and next it’s just a plain spoon of butternut, that almost cleanses your palet. And so it goes, on and on.
Well, it works for me, and I hope you like it too!
For this soup I like to roast the butternut squash. While you can just go ahead and make it from an uncooked butternut squash, which gives it a fresh flavour, I find a roasted butternut squash has so much more depth to it. It’s definitely worth the extra 40 or so minutes.
Deconstructed Butternut Squash Soup
Recipe Type: Soup
Cuisine: Italian
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 3 -4
It may seem a little fiddly, but for this soup you need to roast the butternut squash. Once it’s cooked, boil the soup for 15 minutes, while at the same time cooking the lardons and sage leaves for 10 minutes each. Slice up the cheese and everything should be ready at the same time.
Ingredients
1 Butternut Squash
4 Garlic cloves
1 Onion
250ml chicken stock
30g butter
10 sage leaves
75g pasta
140g bacon lardons
50g Grana Padano shards
pepper to taste
olive oil to drizzle
Instructions
Cut the butternut squash in half and scoop out the seeds.
Peel four garlic cloves and put them inside the hollowed out butternut squash.
Drizzle a good quality olive oil over the butternut squash, place on an oven tray and bake at 200C for about 40 mins till it’s soft all the way through. Set aside to cool slighly, then chop into rough chunks. If it’s a young butternut squash you can keep the skin, but if it’s older, discard.
In the Thermomix
Add the onion and baked garlic cloves to the Thermomix and chop 3 seconds/speed 4.
Cook for 3 minutes/100C/Speed 1
Add the chicken stock and butternut squash, and cook 15 mins/speed 4
Meanwhile in a pan, fry the bacon lardons until they are crispy, about 10 minutes.
In another, smaller pan, melt 30g butter, and add the sage leaves. Gently fry for about 10 minutes on low heat until the butter is browned and the leaves are crispy.
Thinly slice ‘shards’ of the Grana Padano cheese.
To serve, dish up the soup, making sure to get some pasta in each bowl and sprinkle cheese over. On the side, serve lardons, additional cheese chards and the sage leaves.
Drizzle the sage butter over the butternut squash soup, and serve.
Regular Instructions
Chop and slice the onions and garlic, and saute for about 10 mins in suitable suit pot, till translucent.
Add the chicken stock and butternut squash, and cook for about 15 minutes on medium heat.
Meanwhile in a pan, fry the bacon lardons until they are crispy, about 10 minutes.
In another, smaller pan, melt 30g butter, and add the sage leaves. Gently fry for about 10 minutes on low heat until the butter is browned and the leaves are crispy.
Thinly slice ‘shards’ of the Grana Padano cheese.
To serve, dish up the soup, making sure to get some pasta in each bowl and sprinkle cheese over. On the side, serve lardons, additional cheese chards and the sage leaves.
Drizzle the sage butter over the butternut squash soup, and serve.
This week my home schooled kids are learning about France, because we’re heading off to Disneyland Paris in a few weeks. They don’t know this though – they think we’re going to Paris to learn about ‘old stuff’. We will spend a day in Paris too though, just to make sure their learning wasn’t for nothing.
One of the things you learn when learning about France, beyond capital city and population size, is food, and since we have very little by way of groceries at the moment (someone left the car door open, leaving the light on over night and us with a flat battery today. RAC finally reached us well after bed time tonight, so grocery shopping tomorrow!) I was quite literally faced with four onions, two day old bread and some cheese to come up with a dinner idea… you can see where I’m going with this, I’m sure.
One of the books we’re using for our studies at the moment is called France: Food and Celebrations* by Sylvia Goulding, with a bunch of recipes for kids to make, so while I could do this with so much more ease in the Thermomix in 15 minutes, I still feel it’s really important for my kids to learn to cook traditionally first, so that they can understand the basics of cooking – and from there the sky is the limit.
For this French Onion Soup, I didn’t add the traditional Gruyere, so the kids’ just had a strong cheddar on theirs. I added some Chaource to mine. Chaource is a French cheese, originally manufactured in the village of Chaource in the Champagne-Ardenne region. Chaource is a cow’s milk cheese, cylindrical in shape at around 10 cm in diameter and 6 cm in height. It has a soft inside, like an already baked Camembert, and has a beautiful very mild blue cheesy tang to it. It’s really lush, a very unknown cheese in the UK and easily available from Tesco and just works in this soup. (Sorry French traditionalists!)
I had my 5 year old slice the onions (we use this ‘safe’ Pampered Chef slicer) and then stir them on the stove till they were translucent. Meanwhile my 3 year old layered bread and grated cheese in soup dishes. I poured the water in to make the soup, transferred everything to the grill and removed it from there again.
I should add here that this is probably a meal for two, but for one adult and two children it’s ample. Considering you’re eating a slice of bread and an onion with some cheese, it’s incredibly filling, and very rich.
French Onion Soup – Kids In The Kitchen
Author: Recipe adapted from France: Food And Celebrations
Prep time:
Cook time:
Total time:
Serves: 3 soups
The original recipe calls for duck or goose fat. I used regular salted butter.
Ingredients
2 large or 4 small brown onions
large dollop butter (20g)
1 teaspoon sugar
1.5 litres beef stock (reduce to1000g if using TM31 Thermomix and cook without MC)
4 – 8 slices day old bread
100g shredded cheddar cheese
100g other cheese (for kids I leave this one out and use just cheddar as that’s rich enough for them) Gruyere or Chaource
salt and pepper to taste
Instructions
Regular Recipe
Peel and thinly slice onions.
Add butter and onion to a pan and sauté till they are translucent and beginning to brown, about 5 – 8 minutes.
Add stock and simmer for 25 minutes.
Meanwhile, grate the cheese, and layer cheese and bread in an oven proof soup bowl (Individual bowls are better than one serving dish) Start with a thin layer of cheese, top with bread, another layer of cheese, and end with a layer of bread, reserving some cheese for later.
When the soup is cooked, spoon onion and soup into soup bowls and top with remaining cheese.
Place under grill for 5 – 10 minutes, keeping an eye on it till the cheese is browned. The dishes will be hot, so transfer carefully to a counter.
For the Thermomix
Add one or both cheeses to the Thermomix (drop over running blades) speed 5, 10 – 15 seconds.
Clean the bowl and set the cheese aside.
Add the onions and butter to the Thermomix and blend 10 seconds speed 4.
Sauté for 8 mins/100C/spoon speed. (If you can, do this on the stove, I do prefer the flavour)
Add the stock (remember to keep to the limits in the Thermomix, so 2000g for TM31)
Cook reverse speed, Varoma/15 mins, without the MC
Meanwhile in the soup dishes, start with a thin layer of cheese, top with bread, another layer of cheese, and end with a layer of bread, reserving some cheese for later.
When the soup is cooked, spoon onion and soup into soup bowls and top with remaining cheese.
Place under grill for 5 – 10 minutes, keeping an eye on it till the cheese is browned. The dishes will be hot, so transfer carefully to a counter.
I love this dish. It just looks summery and fresh and inviting. Serve it with rice, or if you’re sharing, add a hearty meaty dish with it.
This recipe is originally from The Essential Asian Cookbook*, but adapted for serving two children and using a Thermomix – but you can use a knife as most of the cooking is done in a wok. I do think all of this could be done in the Thermomix to some extent. You could saute the cashews and coconut in the bowl, steam the chicken in the Varoma, and then combine all the ingredients at about 90C in the bowl before serving, but if I don’t have to and do have access to the wok, I’d do it that way.
Vietnamese Cashew Pineapple Chicken
Recipe Type: Main
Cuisine: Vietnamese,Asian,
Author: Adapted by Luschka
Prep time:
Cook time:
Total time:
Serves: 4
A good stand alone, or perfect as part of a shared meal.
Ingredients
30g (2tbs) shredded coconut
80g (1/2 cup) raw cashews
30g (2tbs) oil
1 large onion
4 cloves garlic
2 chopped red chillies (optional – I do it without)
350g chicken thigh fillets, diced
1 red pepper
1 green pepper
1 tbs fish sauce (nam plah)
1 teaspoon sugar
320g (2 cups) chopped pineapple (fresh is good, but tinned and drained is fine)
3 spring onions
Instructions
Preheat the oven to 150C (300F) and spread the coconut evenly onto a tray. Toast the coconut for 10 minutes until golden. Remove from the tray immediately to prevent burning and set aside.
Increase the heat to 180C (350F) and roast the cashews for 15 minutes until deep golden.
In a wok, pour the oil to heat up.
Drop the onion and garlic (and chillies if using) onto a running Thermomix at speed 4, about 5 seconds.
Stir fry for 2 minutes, then remove from the pan.
Meanwhile, put the peppers into the Thermomix and chop speed 4 about 10 seconds or until it’s the size you want.
Add the chicken and the peppers to the wok, and cook until the chicken is light brown. Add the onion back in to the wok, then add the fish sauce, sugar and pineapple and heat through for about 2 minutes.
Blitz the spring onion on Turbo to chop.
Toss the cashews through the food in the wok, then serve and scatter the toasted coconut and spring onion over the top.
Serve with rice or Asian vegetables.
Regular Instructions
Preheat the oven to 150C (300F) and spread the coconut evenly onto a tray. Toast the coconut for 10 minutes until golden. Remove from the tray immediately to prevent burning and set aside.
Increase the heat to 180C (350F) and roast the cashews for 15 minutes until deep golden.
In a wok, pour the oil to heat up.
Chop the onions, garlic and chillies. While you’re at it, chop the peppers roughly and spring onions finely. Make sure the chicken is evenly diced.
Add the onion, garlic and chillies if using to the wok.
Stir fry for 2 minutes, then remove from the pan.
Add the chicken and the peppers to the wok, and cook until the chicken is light brown. Add the onion back in to the wok, then add the fish sauce, sugar and pineapple and heat through for about 2 minutes.
Toss the cashews through the food in the wok, then serve and scatter the toasted coconut and spring onion over the top.
Serve with rice or Asian vegetables.
Calories: 2082
Notes
serves 4[br]521 calories per serve (doesn’t include rice)
I’m not a fan of spicy food, and put a stack of take away fliers down in front of me and I’ll never go for the Indian or similarly spiced option. That said, whenever I’ve made anything vaguely curry-ish in nature, I’ve really enjoyed it. Strange, isn’t it.
This recipe is fantastic. Honestly, the richness of flavours is out of this world. Specially since it’s not a spice combination I’m accustomed to. And I don’t even like strong tomato flavours. But this, I enjoy! “Devilled” is the generally given adjective for when something is highly spiced – which I’ve come to realise doesn’t have to mean hot. Traditionally this recipe would have some chilies added to it. If you like chilies, go wild. I don’t like hot food, and I’m feeding a five and a three year old too, so we don’t add chilies.
I find food like this so hard to photograph. I look at this picture and see a symphony of flavour, but without having eaten it, it probably looks a bit weird. Sorry about that. It’s fantastically flavorsome though. Take my word for it!
A forgiving recipe that lets you adjust the seasoning and flavours to your preference. Sri Lankan curry is a blend of coriander seeds, cumin seeds, fennel seeds, cassia bark, fenugreek seeds, cloves, cardamon, mustard seeds, black peppercorns, kashmiri chilli & turmeric – buy one ready made or mix your own before starting this recipe.
Place marinade ingredients in the Thermomix bowl, and mix, speed 5/10 seconds. Add chopped meat and mix speed 1/15 seconds
Set aside to marinate for at least 45 minutes
(Don’t worry about cleaning the bowl)
In the Thermomix, drop the onion over running blades (speed 4).
Heat a pan to medium heat. and add the marinated pork with the marinade. Cook until the juices have reduced to a thick gravy. Add the tomatoes, onion and garlic. Also add salt & Sri Lankan Curry Powder to taste.
Stir to prevent burning, till all the liquid is gone.
In the meantime, fill the Thermomix with water, and cook rice per the usual method. You can add your choice of Asian vegetables to the Varoma at this point too.
Sprinkle with grated lemon rind
Serve the rice with soy sauce and Sri Lankan Devilled Pork.
Regular Instructions
Cut Pork into 1′ chunks
Place marinade ingredients in a bowl, and mix together.. Add chopped meat and stir till it’s all covered.
Set aside to marinate for at least 45 minutes
Slice the onion finely.
Heat a pan to medium heat, and add the marinated pork with the marinade. Cook until the juices have reduced to a thick gravy. Add the tomatoes, onion and garlic. Also add salt & Sri Lankan Curry Powder to taste.
Stir to prevent burning, till all the liquid is gone.
In the meantime cook rice per your usual method.
Sprinkle with grated lemon rind
Serve the rice with soy sauce and Sri Lankan Devilled Pork.
I was given a selection of mixed pices recently, and I’ll be honest and confess that I’d never heard of most of them. The first one I wanted to try and cook with was Baharat. If you Google Baharat you’ll find a number of versions based on area, but this one was from a company called Spice Kitchen and according to their website it’s a blend of cloves, black pepper, cumin seeds, nutmeg, paprika, cardamon & cinnamon.
I spent a whole afternoon perusing Pinterest and the rest of the web trying to learn the best use of this spice, and when I finally sat down to meatballs in a yoghurt and garlic butter sauce at dinner time, I was thrilled with the result. I didn’t find this a spicy dish at all, and the dressing was perfect with plain, fluffy white rice. We also had another dish at the table which was a lot more spicy, and this sauce provided beautiful relief for the tongue.
As someone who didn’t grow up with a lot of spices, and who can’t really handle much more heat that black pepper – or a light wasabi – and who’d never choose to eat at an Indian restaurant, for example, I’d never have considered experimenting with these spice until a few years ago, and sitting eating this meal, I savoured every mouthful
I think my favourite thing about this dish is that it’s not just one flavour all the way through. Each mouthful is different, with hints of mint, crunchy pine nuts yoghurt and the Baharat meatballs coming through in different bites. Hmm… sitting here writing this, I’m salivating – I’m going to have to buy some more lamb mince!
Baharat Meatballs With Yoghurt & Garlic Butter Sauce
Recipe Type: Varoma, Main, Sharing
Cuisine: Arabian
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 4
This is a delicious recipe that can be used as a single main, or one of many sharing dishes. The yoghurty dish also offsets other spicy dishes on the table, while this isn’t spicy of itself.
Ingredients
For the meatballs
400g ground lamb
salt and pepper for seasoning
1 small onion, halved
15g Baharat Spice (adjust seasoning to taste)
For the dressing
100g (100ml) plain yoghurt ([url href=”https://www.keeperofthekitchen.com/2014/01/20/thick-yoghurt-recipe/” target=”_blank”]try this recipe[/url])
25g butter
1 clove garlic, crushed
For the topping
1 tsp Mint (fresh or dried)
50g pine nuts
Oil for frying
Rice to Serve
Instructions
In the Thermomix
Switch the Thermomix on Speed 4 and drop the onion halves on athe blades for a few seconds.
Open the lid and add the minced lamb, salt and pepper and Baharat Spices. Mix Speed 4/10 seconds.
Oil the Varoma
Form small egg-yolk sized meatballs and place them in the Varoma. (You can also do these the ‘normal’ way on the stove if you prefer them being browned)
Fill the bowl to the 1 litre mark and put the Varoma in place. Cook on Varoma temp, speed 4 for 20 – 25 minutes.
(If you’re having rice with this dish, add it after about 10 minutes. Add the rice in the internal steamer for the remaining 15 minutes.)
Meanwhile, on the stove, heat the pine nuts till they start releasing their aroma. Toast them lightly but watch that they don’t burn – mine in the pictures are a little burned!
Next melt the butter and add the garlic, and finally warm the yoghurt. DO NOT let it boil or split, just warm it.
Move the meatballs into a serving dish.
Pour the yoghurt over them, then drizzle the garlic butter, top with pine nuts and mint.
Serve with rice.
Traditional Cooking
Chop the onions finely, and add the spices, salt and pepper and mince with the onions in a bowl. Mix well till all combined.
Form small egg-yolk sized meatballs and place them in a hot pan. Cook for about 15 minutes, turning ocassionally to get it browned on all sides and cooked through.
In the meantime, cook your rice according to manufacturer instructions.
On a baking tray, or on another plate on the stove, toast the pine nuts but watch that they don’t burn.
Next melt the butter and add the garlic, and finally warm the yoghurt. DO NOT let it boil or split, just warm it.
Move the meatballs into a serving dish.
Pour the yoghurt over them, then drizzle the garlic butter, top with pine nuts and mint.
Serve with rice.
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The inspiration for this recipe came from this original
In a home with children there are so many fun and celebratory dates in March, (St David’s Day, 1st, Dr Seuss birthday, 2nd, World Book Day, 5th, St Patrick’s Day, 17th) and I think it’s a great thing, because as Mothering Sunday (15th, this year) etches nearer, my heart grows heavier, and as the 1st of April approaches, I feel downright sad, thinking of my mother’s birthday.
One of the things that I think about when I think about my mom is life as I knew it, growing up as a child in South Africa, so this month I’m paying homage to my mom, and to my history, and taking the time to convert some of the nation’s favourite recipes from her old and tattered recipe book to Thermomix recipes too.
There are a lot of Bobotie recipes online, and despite BBC Good Food’s instructions, it’s NOT pronounced bo-boor-tie, but bo-boo-tie. No R, please. The double ‘o’ is like the o’s in moor.
But yes, there are a hundred adaptations available online. This one is what I consider the original though. It’s from Magdaleen van Wyk’s The Complete South African Cookbook published in 1980. It’s a very mild bobotie, and while it’s absolutely delicious as is – and even better reheated the next day – we double the spices (flavour, not heat).
Bobotie
Recipe Type: TM31, Main Meal
Cuisine: South African
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 8
Bobotie freezes really well. Make it up to the end of step 5, then freeze. To prepare, thaw, and add the eggs, milk and bay leaves before baking.
Ingredients
1 slice white bread
1 onion
90g blanched almonds
65g seedless raisins
1 tbs apricot jam (we adjust to 2)
1 tbs fruit chutney (we adjust to 2)
1kg minced beef
25g lemon juice
2 tsp curry powder (we adjust to 3)
1 tsp turmeric (we adjust to 2)
2 tsp salt
2 bay leaves
2 tsp butter
3 eggs
125g milk (plus about 60g)
Instructions
Preheat the oven to 180C
Soak the bread in half (125ml) the milk. Add the onion to the Thermomix bowl and chop speed 5/10 seconds
Add whole almonds and chop speed 5/ 10 seconds (adjust if using crushed or sliced almonds)
Add raisins, half the mince, jam, chutney, lemon juice, curry powder, turmeric and salt.
Squeeze the milk out the bread and add bread to bowl
Mix REVERSE BLADES/speed 3/ 45 seconds.
In a large frying pan, I use a wok, melt the butter and add the meat mixture AND THE REST OF THE MEAT to it, and brown lightly, (don’t overcook) before turning it out into a casserole dish.
Break the eggs into the Thermomix and pour the bread milk in, and top up to 125g. Mix speed 5/10 seconds, then pour over the meat. Garnish with the bay leaves.
This onion soup my mother used as a base for her Vranameer Chicken for many years. She, of course, didn’t use a Thermomix, so I’ve just adapted it for a simple, tasty, filling soup, perfect to eat as a soup, or as the basis for a casserole.
French Onion Soup Thermomix Recipe
Recipe Type: Soup
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 4
My mother used this as a base for casserole dishes for many years. I’ve just adapted her recipe for the Thermomix. My husband and I have an ongoing argument about this soup. I think sweating the onion in the Thermomix is fine, but he thinks the first steps should be done on a frying pan. It’s a personal flavour preference.
Ingredients
25g butter
500g onion (about 3)
2 tsp sugar
2 garlic cloves, sliced
125ml white wine
500g vegetable, chicken or beef stock & water mixed depending on the stock you use.
salt & pepper to season
Instructions
Place the butter in the Thermomix bowl and add 500g onions, halved.
Mix at speed 5 for 5 seconds till they’re chopped, and put on speed 2/100C to sweat the onions for 4 minutes. (If you’re doing this step on the stove, fry until the onions are translucent but watch that they don’t burn. Add the sugar and leave to caramalise, about 5 minutes, but keep an eye on it.)
Add the sugar, and cook for 10 minutes, speed 2, 100C
Add the garlic, wine and stock and cook for 15 minutes, speed 2, Varoma.
Taste and season, and serve with fresh bread (although again here, my husband prefers it kept in the fridge for 24 hours, and then heated and served. I like it as is.)
This recipe is originally from 
