Basic Dinner

Life seems to be busy lately, and when it has this busy flow I tend to forget to menu plan. I know, I know that the busier times call for more planning, but it’s one thing that passes in one ear and out the other. Then before I know it, it’s Thursday and there’s nothing prepared for dinner and I haven’t been shopping for the family (only my Thermomix cooking class!) for about a week and a half….

With a tight budget, take-away is out of the question so I raided the fridge for leftovers. None. Then I went back and raided it for whatever I could find and throw together.


Sometimes it’s the simple dinners that taste the best. I just love my Brussel Sprouts and when they’re in season nearly always have them in the fridge. I pulled them out and chopped them fine then sheared the corn from a fresh cobb that I’d impulsively grabbed while Class Shopping. After dicing some garlic I threw them into a hot pan with some coconut oil and tossed till they started going soft.

It wasn’t enough. So another raid found the Prosciutto I’d had in there (still before it’s BB date!) so I pulled some of it into strips and added it to the hot pan with the leaves of 2 sprigs of thyme. Lastly, I cracked the remaining 2 eggs in the fridge into the pan and tossed them all together with some S&P.

There wasn’t much of it to go between two adults so I toasted some Gluten Free toast before piling it onto that on our plates. A sprinkling of leftover feta from the class and dinner was ready!

If I’d thought about it at the time a squeeze of lemon juice would have made a great addition, but by the time it was ready, I was too hungry to think of that.

Dinner Basics can be a simple fridge raid – veggies chopped finely so they cook quickly and tossed with some protein. A egg is almost always available or some shredded chicken, perhaps a tin of tuna, or even some tofu. Whatever floats your boat. Cooked quickly in a good oil (extra virgin or coconut preferably) and eaten on toast or if you can be bothered, mashed potato, rice or polenta.

Make a basic Dinner at your place and share it with the Mix Taste Eat community here on Facebook.


Thermomix All In One Thai Chicken Dinner

A few years ago Hubby and I went to Thailand to celebrate the marriage of our beautiful friends. It was a fun full two weeks and while we were there I managed to book into an all day cooking class.

Now, Chilli and I aren’t the best of friends. I have a lot of respect for Chilli because, well, most of the time, she likes to blow my head off. I appreciate how much Chilli can change and enhance a dish, but for me, she quickly becomes overwhelming.

This cooking class started with a walk through an early morning food market before we ventured out to a beachside kitchen set up. Honestly, I couldn’t think of anywhere I would have rather been. It taught me a lot about Chilli. I’m pretty sure the only dish that didn’t have any in it was the dessert. Together we made a Laksa, a Yellow Curry Chicken, Spicy Grilled Beef Salad, Chicken in Pandanus Leaves and Steamed Banana Cakes.I love the combination of flavours that makes up Thai Cooking.


Thermomix Thai Chicken Dinner

You’ll need:

  • 300g of Coconut Milk
  • 1 Tbs Vegetable Stock Paste
  • 25g Olive Oil
  • 2 Kaffir Lime Leaves
  • 1 clove of garlic, peeled
  • About 3 cm of fresh ginger, peeled
  • 1 Onion, peeled and cut in half
  • 250g Rice, rinsed.
  • 700g Chicken Breast, cut into strips (or 700g Chicken Tenderloins)
  • About 500g Vegetables, peeled into strips or chopped finely (I always have carrots and zucchini then add some peas if I have them, frozen corn, broccoli, whatever I have in the fridge.)
  • 1 Lime
  • 25g Tamari
  • 20g Oyster Sauce
  • 15g Brown Sugar
  • Pinch of dried chilli
  • Small handful of cashew nuts
  • Fresh Coriander, to serve.


  1. Add the garlic, ginger and onion to the mixing bowl and chop for 5 Seconds/Speed 5. Scrape down from the sides of the bowl. Add the Olive oil and sauté for 3 Min / 100 C/ Speed 2.
  2. Add the coconut milk, kaffir lime leaves, 200g Water and Vegetable Stock Paste to the bowl, add the basket and measure in the rinsed rice. Put the lid on the mixing bowl and sit the Varoma on top. Add the chicken to the Varoma and cook for 17 Minutes/Varoma/Speed 2.
  3. Add your vegetables to the Varoma tray. Cook for a further 5 Minutes / Varoma /Speed 2.
  4. Remove the Varoma and the rice and place all into the ThermoServer to keep warm. Carefully remove the Kaffir lime leaves from the liquid in the bottom of the mixing bowl and discard. Add the juice of 1 lime, the tamari, oyster sauce, sugar, chilli (optional), cashew nuts, salt and pepper and blitz for 1 Minute / Speed 9.
  5. Pour over the chicken and serve with the coriander.

Big Batch Freezer Meals – Cooking Group

As a Thermomix Consultant I get a lot of feedback from customers (and potential customers) that they want to learn how to use their Thermomix more. While we now get a few guests up to cook together at our demonstrations, I loved the idea of getting heaps of people together to cook and learn more about food. So I started my Home Cooking Groups.

I run them twice a month, one weekday and one on a weekend, with a different theme every month. So far we’ve done Basics, Back to School, a Valentines Day Group and yesterday was my first Big Batch Freezer Meals Group.

They are such fun days, all of us working together and bonding over our love of good food. I’ve made new friends with these groups and (hopefully!) have inspired others to get into their kitchens, learn more recipes, and use their Thermomix’s more!

Yesterday’s group was fantastic, together we made so much food. Here’s a run down of the day’s dishes:

I’ve linked the recipes we used incase you’d like to re-create your own Cooking Group with a bunch of food loving friends (or maybe inspire someone who isn’t so food loving!). The only thing that doesn’t have a link is the Green Smoothie Freeze Packs. For that I’ll create a seperate post and link it when it’s published. 🙂

I have another group on Saturday which will ensure a packed to the brim freezer for me and probably a whole week off cooking dinners – winner, winner!

Let me know if you organise a Freeze Meals Cooking group, I’d love to know how it goes!

The Best Thermomix Pumpkin Soup

With the weather thinking about cooling down, I’m already thinking about all the food that change of season brings. Warming slow cooked beef cheeks, roasts, and most importantly – Puddings!

Pumpkin soup is a staple in my house with the cooler days, mainly because I’m the only one that actually eats it and I just love it so! Pumpkin would have to be one of, if not, my favourite vegetable. It’s so versatile, can be savoury and sweet. Has such a wonderful flavour however you cook it. And are always in abundance right at the best time of year.

I added some Tumeric to this recipe for an extra nutrient boost as well as loving it’s anti-inflammatory properties.

Pumpkin Soup

Thermomix Pumpkin Soup

  • 500g Pumpkin, peeled and chopped
  • 1 Onion, peeled and cut in half
  • 1 Garlic Clove, peeled
  • 1 Tbs Coconut Oil
  • 200g Coconut Milk
  • 1 Tbs Vegetable Stock Paste
  • 1 Tsp Tumeric Powder
  • Handful of Cashews
  1. Add the onion and garlic to the Thermomix Mixing bowl and chop for 3 Sec/Speed 5. Add the coconut oil and sauté for 3 Min/100C/Speed 2 (alternatively, finely chop your onion and garlic then sauté in a pot with coconut oil until translucent)
  2. Add 250g Water, the coconut milk, vegetable stock paste and turmeric to the mixing bowl. Add the Pumpkin to the steaming basket and place inside the mixing bowl. Cook for 20 Min/Varoma/Speed 2 with the Varmoa in place. (alternatively: add the water, milk, stock paste, turmeric and pumpkin to the pot and cook until the pumpkin is soft)
  3. Once the pumpkin is soft turn into the liquid, adding the cashews to the mix. Process for 1 Min/Speed 5 gradually increasing to Speed 9 for a smooth, thick soup. (alternatively: add the cashews to the soup then tip into a food processor and process until smooth)

I love to add toppers to my soups for some texture. Smashed Avocado, some freshly Steamed Salmon (which you can do while the soup is cooking), shredded chicken, whatever you have in the fridge that needs using up… Soup Toppers are an awesome way to round off a smooth soup. Hope you enjoy!