Here's one I made up the other night - chicken thighs cooking in a spicy BBQ sauce, with veges and either rice, potatoes or quinoa cooking in the basket in the bowl, and a sauce made with the juices that are left in the bowl at the end
Place the kaffir lime leaves, lemon grass, galangal and chillies into a wide tea infuser or spice egg (or tie them into a piece of muslin, which can be easily removed from the soup) and immerse into the boiling stock and coconut milk in the pan
The coconut flavours are delicious with the rice and cashews adding creamy goodness. I did a beef curry which was delicious but I think it needs tweaking to get some more flavour in it but the chicken curry was divine
Now that winter is here, there’s no better time to make big batch of Thermomix Chicken & Corn Soup. I usually grab a cooked chicken from the supermarket on the way home, which makes this recipe an absolute breeze
I paired them with coconut because the two go so well together and also, I was able to use finely ground dried coconut to sprinkle on the bars, instead of powdered white sugar like in the conventional recipe
Moist and zingy, with little crunches from the coconut and a slightly crumbly texture - if you love lemon cakes, you will love this and you'll have fun getting people trying to guess what the 'secret ingredient is'
This recipe was inspired from the first Thermomix demonstration I attended50g rapadura (or coconut sugar)50g gluten free flour (can use regular)1 egg1 can coconut milkzest from 1 lemon (more if you like the flavour)Place the rapadura and flour into the thermomix and grind on speed 8/9 for 4 seconds. 50g rapadura (or coconut sugar). 1 can coconut milk. 1 lemon