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Before you start this recipe remember to soak your barley the night before. Ingredients 500 g chicken breasts 2000 g boiling water 15 g olive oil 120 g leeks, sliced (1 cm) 1 garlic clove, sliced 1 bay leaf 2 sprigs fresh rosemary 100 g pearl barley, soaked overnight, then rinsed and drained 140 g carrots, sliced (5 mm) 2 vegetable stock cubes (for 0.5 l each), crumbled 100 g fresh baby spinach 75 g frozen peas fine sea salt, to taste ground black pepper, to taste Method Place chicken and 1000 g boiling water in mixing bowl then poach 15 min/98°C/reverse speed slow. Carefully transfer chicken and cooking water to a large bowl and set aside to cool. Place oil and leeks into the thermo bowl and sauté 8 min/100°C/reverse speed 0.5 Add garlic, bay leaf, rosemary and pearl barley then cook 2 min/100°C/reverse speed slow. Add carrots, 500 g boiling water and 1 vegetable stock cube then cook 20-25 min/100°C/reverse speed slow until pearl barley is cooked. Meanwhile, drain and roughly shred chicken. Add shredded chicken, spinach, peas, remaining 500 g boiling water and remaining 1 vegetable stock cube. Stir in briefly with spatula then cook 5 min/100°C/reverse speed slow. Season to taste before serving. 
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Ingredients 500g Water 300g Sweet potato, peeled and cut into pieces (approx. 3 cm) 300g Potato, peeled and cut into pieces (approx. 3 cm) 30g Butter, i used my Cafe de Paris Butter 30g Thickened Cream 1 teaspoon Salt pinch of Pepper Method Place water into mixing bowl. Insert simmering basket, weigh sweet potato and potato into it, then cook for 17 min/Varoma/speed 2, until completely soft. Carefully remove simmering basket with aid of spatula and set aside to drain. Discard cooking liquid. Place butter and cooked potato into mixing bowl and blend 10 sec/speed 5. Insert butterfly whisk. Add cream, salt and pepper, then whip for 30 sec/speed 4 or until smooth and silky. Remove butterfly whisk.  Ingredients 1 teaspoon Capers 2 teaspoons Parsley 1 teaspoon Dill 1 Garlic clove 2 teaspoons Lemon juice 130g Salted Butter, softened 1 teaspoon Tomato sauce 1 teaspoon Dijon mustard 2 teaspoons Madeira wine ½ teaspoon Worcestershire sauce ¼ teaspoon Paprika ¼ teaspoon Curry powder ½ teaspoon ground black pepper Method Place capers, parsley, dill, and garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula. Add butter, tomato sauce, mustard, Madeira wine, Worcestershire sauce, paprika, curry powder, pepper and lemon juice into mixing bowl and mix 15 sec/speed 3. Scrape down sides of mixing bowl with spatula and blend 25 sec/speed 3 or until well combined. Form butter into a log. Wrap in baking paper and transfer into freezer to firm or until ready to use.  50 g Parmesan cheese, cut in pieces 1 garlic clove 100g Baby Spinach 80g Ricotta cheese 50g Toasted pine nuts 4 Chicken breast fillets, butterflied (see tip) 8 slices Prosciutto 125g mozzarella, grated 600g Water Method Place Parmesan in mixing bowl and grate 10 sec/speed 10. Transfer to a bowl and set aside. Place garlic in mixing bowl and chop 3 sec/speed 5. Add spinach, ricotta, pine nuts and reserved Parmesan then mix 10 sec/speed 1. Lay 1 butterflied chicken breast on a large piece of cling film then cover with another piece of cling film. Using a rolling pin, pound chicken into a thin cutlet. Repeat with remaining 3 chicken breasts. Lay 2 slices of prosciutto vertically on a piece of cling film, so long sides are slightly overlapping. Place 1 flattened chicken breast on top of prosciutto across the middle (see Pic). Spoon ¼ of filling mixture horizontally along chicken breast, leaving approx. 3 cm space at each end. spinkle over mozzarella, approx. ¼ of the total amount, along the filling. Starting from the edge of the chicken closest to you, carefully roll prosciutto tightly around chicken and filling to form a log. Wrap cling film around log and twist ends tightly, removing any air. Repeat with remaining 3 chicken breasts. Place water in thermo bowl. Place chicken logs in Varoma dish then place covered Varoma into position and steam 25 min/Varoma/speed 1. To check if chicken is cooked through, remove biggest log, unwrap it slightly, and use a serrated knife to cut through the middle. If it needs further cooking, re-wrap cling film and cook for a further 2-5 min/Varoma/speed 1, or until done. Once chicken is cooked through, remove from Varoma and remove cling film, taking care to drain any excess water. Slice each log into 3-4 pieces and serve immediately. I served mine with gravy and veg... delicious Adapted from recipe https://cookidoo.com.au/recipes/recipe/en-AU/r247618   Ingredients 80g Parmesan cheese, cut in pieces (2 cm) 1 Shallot 150g Bacon, diced 20g Extra virgin olive oil 1200g Water ¾ teaspoon Salt 350g Spaghetti 2 Eggs 1 egg yolk 2 pinches ground black pepper Method Place Parmesan in to the mixing bowl and grate 10 sec/speed 10. Transfer to a bowl and set aside. Place shallot in mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula. Add bacon and oil then sauté 5 min/120°C/speed 1. Transfer to a large serving bowl and keep warm. Place water and ½ tsp salt in mixing bowl then bring to the boil 10 min/100°C/speed 1. Add spaghetti through hole in mixing bowl lid and, without measuring cup, cook time indicated on packet/100°C/revverse speed 1 or until al dente. Drain spaghetti through Varoma dish and transfer to bowl with bacon. Mix well and keep warm. Before pasta cools, place eggs, egg yolk, reserved grated cheese, ¼ tsp salt and pepper in mixing bowl then mix 15 sec/speed 4. Add egg mixture to bowl with pasta. Stir well with spatula and serve immediately.  Ingredients 50g Onions, cut in pieces 50g Carrots, cut in pieces 15g Olive oil 80g Bacon, cut in thin strips Rice 15 g Olive oil 1 Garlic clove 110g Basmati rice 1 teaspoon Salt 1000 g water Scrambled Egg 1 tsp Olive oil 1 large Egg 1 pinch Salt Preparation Place onions, carrots and olive oil in mixing bowl then chop 2 sec/speed 5. Scrape down sides of mixing bowl with spatula. Add bacon and cook 4 min/120°C/reverse speed slow. Transfer to a bowl and set aside. Rice Place oil and garlic in mixing bowl. Insert simmering basket and weigh in rice. Add salt and water then mix well with spatula to moisten rice grains. Steam 18 min/100°C/speed 4. Remove simmering basket with aid of spatula and set aside. Scrambled Egg Heat oil in a frying pan over a medium heat. Add egg and salt then stir continuously until cooked. Add reserved vegetable mix and reserved cooked rice then stir gently with spatula. Serve hot. From recipe https://cookidoo.com.au/recipes/recipe/en-AU/r145599  Ricotta gnocchi 80g Parmesan cheese, crust removed and cut into pieces (3 cm) 150g Plain flour 1 Egg 375g Ricotta (i used smooth) salt, to taste a pinch Ground nutmeg Gnocchi sauce 80g Parmesan cheese, crust removed and cut into pieces (3 cm) 150g Pancetta, cut into pieces (1 cm) 20g Olive oil 3 Tomatoes, cut into quarters 20g lemon juice 2 pinches ground black pepper water, for boiling Method Place Parmesan cheese into mixing bowl and grate 10 sec/speed 9. Add flour, egg, salt, nutmeg and ricotta and knead 30 sec/dough setting, or until just combined, prolong time if necessary. Transfer dough onto a silicone bread mat or lightly floured work surface and gently work into a ball, then divide into 4 portions. Roll each portion into a thin sausage shape, then cut into pieces (approx. 1 cm in length) using spatula. Transfer into a bowl and set aside. Clean and dry mixing bowl. Gnocchi sauce Place Parmesan cheese into mixing bowl and grate 10 sec/speed 9. Transfer into a small bowl and set aside. Place pancetta and oil into mixing bowl and sauté 10 min/100°C/reverse speed slow, placing simmering basket instead of measuring cup onto mixing bowl lid. Scrape down sides and base of mixing bowl with spatula, and cook 5 min/100°C/reverse speed 1. Transfer pancetta into a bowl. Discard oil, then place pancetta back into mixing bowl. Add tomatoes, lemon juice, and pepper, and cook 3 min/100°C/reverse speed slow. Transfer into a thermal serving bowl or other large bowl and cover to keep warm. Place a large saucepan with water over high heat and bring to the boil. Once water is boiling, carefully add gnocchi to saucepan. Gnocchi will rise to the surface when cooked (approx. 2 min). Remove cooked gnocchi with a slotted spoon and place into thermal serving bowl with sauce. Gently toss gnocchi through sauce. Divide between serving bowls and top with reserved Parmesan mixture and serve immediately. I added some crushed pistachios and parsley to mine to add more flavor but this is optional. adapted from original recipe https://cookidoo.com.au/recipes/recipe/en-AU/r97574  Ingredients 180 g flat rice stick noodles (wide) boiling water, for soaking 2 tbsp peanut oil 2 garlic cloves 170 g brown onion, cut into quarters 50 g kecap manis 60 - 80 g hoi sin sauce 2 tbsp soy sauce 3 tsp lime juice 100 g carrot, cut into thin slices diagonally (3 mm) oil spray, for greasing 3 eggs 2 tbsp full cream milk ½ tsp salt Method Place a thermal serving bowl or other large bowl onto mixing bowl lid and weigh rice noodles into it. Remove bowl and cover noodles with boiling water. Cover and set aside for 5 minutes. Drain noodles and place back into thermal serving bowl or other large bowl and cover to keep warm. Place peanut oil, garlic and onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula, then cook 3 min/100°C/speed 1. Add kecap manis, hoi sin sauce, soy sauce and lime juice and cook 5 min/Varoma/speed 1 , without measuring cup. Add carrots and cook 4 min/100°C/reverse speed 1. Transfer into thermal serving bowl or other large bowl with noodles and stir to combine with spatula to coat noodles. Clean and dry mixing bowl. Spray bottom and sides of mixing bowl with oil, then place eggs, milk and salt into mixing bowl and mix 5 sec/speed 6, then cook 6 min/90°C/speed 4. Transfer into thermal serving bowl or other large bowl with noodle mixture and stir to combine. Serve immediately. Original recipe - https://cookidoo.com.au/recipes/recipe/en-AU/r145081  Ingredients Wontons (pork) 40 g olive oil, plus extra for greasing 150g white mushrooms, caps only, cut into halves or quarters Big handful Spinach 1 bunch broccolini, tops only 1 garlic clove 10 g Ginger, crushed 3 spring onions, trimmed and cut into thirds 300 g pork mince 2 tsp white pepper 45g light soy sauce 10g Shaoxing wine 10g sesame oil Broth 2 tsp sugar 20g Shaoxing wine 30g Chicken stock powder 1500 g water 24 wonton wrappers (1 packet) 2 spring onions, trimmed and cut into thin slices 15 g soy sauce Handful Spinach, thinly sliced (if wanted) Method Wontons (pork) Lightly grease Varoma dish and tray with oil and set aside. Place mushrooms and olive oil into mixing bowl, then start High Temp mode (tm6) until evenly caramelised. Add spinach and brocilini chop 3 sec/speed 4. Scrape down sides of mixing bowl with spatula and cook 3 min/120°C/speed 1. Transfer into a bowl and set aside until cool enough to handle (approx. 5 minutes). Place garlic, ginger and spring onions into mixing bowl and chop 3 sec/speed 7. Add pork mince, white pepper, soy sauce, wine, sesame oil and cooled mushroom mixture, then combine 15 sec/reverse speed 3. Transfer into a bowl and set aside. Clean and dry mixing bowl. Broth Place sugar, wine, stock powder and water into mixing bowl and heat 10 min/100°C/speed 1. Meanwhile, place 1½ teaspoons of the filling onto the centre of 1 wonton wrapper and brush all edges with water. Fold wrapper in half over filling into a rectangle shape, pressing out gently any air that might be around the filling. Bring the 2 bottom corners together until they overlap and pinch to seal. Place wonton into prepared Varoma dish or onto tray and cover with a damp paper towel to prevent drying out. Repeat with remaining wonton wrappers and filling (makes approx. 24 wontons). Add 1 of the spring onions and soy sauce to mixing bowl. Place Varoma with wontons into position, secure Varoma lid and cook 10-12 min/Varoma/speed 1 or until wontons are cooked. Set Varoma aside. Divide wontons between serving bowls and pour over the broth. Garnish with thinly sliced spinach leaves, remaining spring onions. adapted from recipe https://cookidoo.com.au/recipes/recipe/en-AU/r500347  Ingredients 1t Parsely, dried 1 Chicken breast, halved 1 Carrot, chopped into chunks 600ml Water Pinch salt & pepper 1 Bayleaf 25g Butter 25g Flour 25g White wine 50g Cream 75g Peas Method Place parsley, chicken, carrots, water, salt, pepper and bay leaf into the thermomix bowl. Slow cook function / 1hr 30mins/ 98'c. Pour broth into a sieve and reserve stock. Put chicken mixture aside. Add butter to thermomix bowl melt 3 min/ 100'c/ sp1. Add flour and cook 3 min/ 100'c/ sp1. Add 500g reserved stock, wine, cream and season with salt and pepper, cook 5 mins/ 100'c/ speed slow. Add chicken mixture and heat 4 min/ 100'c/ reverse speed slow. Serve hot with rice or mash.  |
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