Mexican Green Mole with Thermomix

Pronounced (moe-lay)

not as in Austin Powers "Molie-molie-mole" :-)

I've heard soooo many times that most of the Mexican food we get in Australia is NOTHING like what they eat in Mexico. So was fascinated to watch the SBS Mexican Food Safari episode. You can see it here on YouTube. I first saw it a few years ago when I was living in Perth packing up my house to move back home to Sydney, and I jumped online to see where I could get some of the wonderful ingredients they were speaking of. Could only find this place in Sydney so put it in my "will do it when I get to Sydney" list. If you're not in Sydney the site is worth a visit as they deliver :)

I still haven't actually been out to the supermarket yet, but I was in one of my local coffee shops and noticed that it's taken on a Mexican kind of feel of late and they had tins of Tomatillios on the shelves to buy so I was so excited to finally try this recipe!

Although Tomatillios look like green tomatoes they are apparently

are a member or the gooseberry family instead! 

Mexican Green Mole a la Thermomix

2 pork fillets cubed 2cm pieces
bay leaf
half onion

50g sesame seeds roasted in dry pan
50g roasted almonds
50g pumpkin seeds roasted in dry pan

Bunch of spring onion
large garlic clove
half tin Tomatillio (about 6 of them)
1 green capsicum de-seeded and quartered
1green chilli (or to taste)
bunch coriander
1tsp cumin seeds

Place pork onion and bay leaf into basket in Thermomix, fill with approx 1200g water. (as long as it's not too full) cook with MC on angle 20min/100degrees/speed 4. Set aside in Thermoserver.

Combine sesame seeds, almonds, pumpkin seeds and about 3 ladles of the pork stock into bowl of Thermomix blitz 20secs/speed 9
Cook for 3 mins/100degrees/soft speed set aside.

No need to clean Thermomix bowl.
Add spring onions, garlic, tomatillios, capsicum, chilli, coriander, cumin and 2 ladles of stock into bowl of Thermomix and blitz for 20secs/speed 7
Add seed paste and combine 10secs/speed 3. Add pork meat (without remaining stock...keep it for soup) and cook for 5mins/90degrees/Reverse soft speed.

Pop it into your thermoserver while to cook up some rice.

Crazily delicious! Maybe not the prettiest dish or most appealing to kids, but it's so fresh and nutty tasting! And I bet it will taste better tomorrow too!


Do you have dishes that doesn't looks as amazing as what they taste??

Italian bread bake - true comfort food

Sick in bed is not fun...I CRAVE hot chips when I'm sick with a cold.

The warm, salty little bit crunchy little bit moist and stodgy...MMmmm...

But the only problem is getting them too your bedside! www.menulog.com.au where I normally get home deliveries from tells me that most of the restaurants are shut at this time of the day.

Enter Thermomix.

Early in mine and Thermies love affair I discovered that it does a great tomato chili sauce (from the Chili muscles recipe) and I've since used on many-a dish.

1, 2, 3 or 4 tins of peeled tomatoes into Thermie (I used 3 for this dish) Speed 5 for 5seconds

a sprinkle of salt, dried chilli flakes and a sploosh of olive oil and set it to cook 20mins/Varoma temp/Soft speed

I wanted to incorporate some garlic as it's good for my cold, so I lightly fried 3 sliced garlic cloves (I would have happily used 10 but hubby wouldn't have been into it) in a little bit of oil just to take the strong raw garlicy-ness out. let it cool a little and added a dollop of butter and mixed it in...

I had this bread stick which wasn't used last weekend and has since gone ROCK hard. So I sliced it thickly and spooned on my garlic mixture (only on my pieces).

Once Thermie had done his thing (the tomato sauce was nice and thick), I pored about a third of the mixture on the bottom of a baking dish, added my bread, then the rest of the cooked tomato on top.

Topped it of with a generous sprinkle of Parmesan.

Into the oven until it was browned and bubbling.

All it needed then was a drizzle of Olive oil and some fresh basil to top it off.

But I was inspired by hubby's Nonna the way I've seen her many times add boiled eggs to a dish to add nutrition to it without adding the price of meat. (ok I wanted it quick too with just the ingredients i had on hand) so while it was in the oven I boiled some eggs in Thermie 14min/Varoma/speed 1

And lunch was served!

Do you have any fabulous money saving tips?

Throat Tingling Ginger tea

Nothing worse than the feeling of coming down with a cold :(
Sore throat...little bit too cold then too hot...

It's slowly crept up on me today so after gargling everything and anything that is meant to help I figure bed and a nice warm drink is in order....Enter Thermomix. The only tea I have is black tea and some green teas and jasmin....I just had a hakering for a strong throat tingling sweet gingery tea.

A slice of ginger and a cup of water into Thermie 5secs Speed 8.
Then 3min 100degrees Speed 1, pour it into you mug thru a strainer and add a spoonful of honey to make the medicine go down....and it was DELICIOUS! 10 times better than the ones you can buy! Such a strong flavour I even got another cup out of it!

I'm now thinking of other tea infusions I can make....any suggestions?

Fast & Furious!

I think that aptly describes life most of the time :)

So much so that I haven't written for a while, nearly a month in fact. Not that I haven't been experimenting with lots of Thermie cooking, I've even been taking photos (new camera just last week...JOY!!...finally) Just having the time to sit and write about it has escaped me.

I'm largely putting this down to my new venture that I started at the beginning of this month. Being a consultant for Vorwerk the maker of Thermomix. I've started doing cooking demonstrations and so far so good. Everyone who sees Thermie in action falls in love straight away :) How could you not?

I've been trying to make a few brand new dishes each week out of the Thermomix cookbooks. Today I made spelt bread, Anzac buscuits (as per hubby's request), vege stock concentrate AND for the first time an Organic Beef stock concentrate which is just FABULOUS! Keep in a container in the fridge for MONTHS just like the Vege one!

Yesterday I made the most DELICIOUS Spiced Plum Jam....my goodness...I had some with ricotta on mountain bread today for lunch...MMmmmm...I didn't just have 1 either ;-)

And I did all that around my usual happenings of the day, it's just so quick, set it....leave it...and it tells you when it's done!

One thing that I think is pretty cool is the multi-level cooking that it does. That is...making the sauce in the bottom, cooking rice in the basket, steaming meat/veges in the Varoma on top. I've shyed away from it a little bit at it seems just so much going on at once! But it's soooo useful and quick that I wanted to try recipes that use it so that i get used to it and gain the confidence to make up my own creations.

Chicken Marinated With Summer Vegetables

from the Full Steam Ahead cookbook.

The recipe stated serving it with couscous, but being married to an Italian who isn't into couscous...pasta is always the prefered sause-soaker-upper-er.

1. I started by marinating 5 chicken breasts for 1hr in the juice of 1 lemon, 1tsp salt, pepper, 1tsp curry (I had masaman curry powder on hand)

2. chop 1 onion and 4 garlic cloves for 5secs speed5.

3. Add 50g olive oil and 70g tomato puree (I used tomato paste...Oooops, just realised then hehe) and cook 5min/Varoma temp/speed 1

4. Place 4 chicken breasts into Varoma receptical and cut the other chicken breast into pieces.

5. Add chicken pieces, 400g tin crushed tomatoes, left over marinade and 100g water to mixing bowl and mix 5 secs/speed 2

6. Slice up whatever veges you'd like and pop them into the simmering basket and insert the basket, and the Varoma on top  (with additional veges in it if you like) and cook 20-25mins/Varoma temp/speed 1. or until chicken is cooked.



simmering basket in, full of veges, ready to go!



Chicken in base of Varoma and some Kale ready to go in the top.



7. While cooking you can place 300 g couscous in a bowl and cover with 300g water, add half tsp salt and 20g olive oil stir will and leave to stand for 5minutes. Put couscous into Varoma tray for last 15min of cooking. Otherwise you could just cook some rice or some pasta to have with it.

8. When cooked place Varoma and steaming basket aside. Add 100g Creme Fraiche (I used ricotta) into the mixing bowl and mix 40sec/speed 10.





Thick and creamy sauce...

And the verdict...i thought it was quite yummy...as did hubby. Although I think I'd leave the curry powder out next time...personally I think it was a little confused whether it was an indian or italian dish :) And I don't think the sause needs those few pieces of chicken in it to bulk it up...as I used ricotta it was quite thick anyway.

And certainly it was quick and easy :) And I can't wait to use the Varoma to steam more and more dishes :)

Do you steam alot? If so...what??

Why HELLO Thermomix! Where have you been all my life!

So I've just had my first 2 weeks with my Thermomix “Thermie” and already I’m amazed!

As soon as she was delivered I made a “green juice” which is apple and spinach (even hubby liked it), I made pumpkin soup, fresh bread to go with it, AND sorbet for dessert!

We took a road trip with family and friends13hrs north of Perth to Coral Bay, with Thermie in tow of course. J

All 9 of us had fresh bread every morning, salads, risottos & aoli with our freshly caught fish for lunches and dinners and sorbet, slushie cocktails and custards for deserts ALL thanks to Thermie. Sorbet made from Oranges was sooo refreshing and sooo welcomed during the heat of the day.

Seeing my brother in law is an ex chef he thought it was a great idea to have a “risotto cook off” man against machine. (I admit I was a little worried that he’d out skill me as I’d never made risotto before in Thermie) While he was franticly stirring chopping and dancing (for extra points) I sat and enjoyed a glass of wine and some cheese with the girls while my risotto was cooking itself J

In the end Thermie won (as the chef admitted himself) as it was cooked to perfection. And yes he wants to buy one for my sister-in-law when they have their next child.

If you’ve never been to Coral Bay I highly recommend the trip (especially now that there will be direct flights from Sydney to Coral Bay for only $240 starting April) it was the perfect relaxing holiday, snorkel in the morning relax/snooze after lunch then more snorkeling or a swim in the afternoon prior to a cocktail/beer and dinner, then cards or scrabble in the evening. The boys did a fishing charter, and most of us went out diving for the day and snorkeled with manta rays. What an experience!

Back from Coral Bay and spending time with the family meant making their favourite sorbet…the Italians LOVE their lemon sorbet! Which turned out so delicious and so super quick we whipped it up a few times much to their delight.

I made my own vegetable stock concentrate, my own butter (yummo) and then with the buttermilk from making butter I made buttermilk bread!

I also had the opportunity to "demonstrate" Thermie to a few friends. And needless to say I’m really looking forward to doing my training so I know what I’m doing a little more. But I’ve got to wait til the end of May until I’ll be a fully fledged demonstrator and able to sell Thermomixs…All in all I think it went ok seeing I’ve only had less than 2 weeks with Thermie. All loved the food and left full and satisfied and in love with Thermie too J how could anyone NOT!

Another couple of firsts for me, I cooked a leg of lamb in the BBQ by myself last night (roasts were never my specialty, but now my mum gave me a few tips and I think I’ve got it down pat) and used the Varoma  for the first time too (the steaming attachment on Thermie) to steam cauliflower and then made a delicious cheese sauce. SO QUICK and NO STIRRING….love it J 

Now on the way home to Sydney I can’t wait to show Thermie to my family and friends back home. My Mum and sister will LOVE the quickness of making bread/butter/vege stock/yoghurt ALL naturally without any suspicious ingredients in them. And I can’t wait to make my first Indian curry so I can roast my spices, grind and cook the curry all in Thermie!

There is so much to do and try I don't know where to start!

The Start of a New Era!

So...I've officially ordered my very own Thermomix!

For anyone who doesn't know what one is check it out at www.thermomix.com.au they are basically the most amazing kitchen invention EVER! (I'll also be demonstrating them myself in the not to distant future so watch this space)

I'm soooo excited about all the great food I'll be making with my new toy, I want to share my adventures and experiments with my friends and fellow Thermomix lovers :)

Lots of great recipes to be shared and tried.!

Also will be sharing some restaurant reviews...it's all about sharing the food love :)
xx