Three colourful recipes to try in your Thermomix

Try these exciting recipes from Thermo Cooker Fresh Favourites by Alyce Alexandra.

Rainbow rice

Serves 6

This is speedy, simple and satisfying mid-week fare with a good dose of vegies – bowl food at its best, possibly eaten on the couch.

INGREDIENTS

1 brown onion, peeled and halved

20g olive oil

2 carrots, peeled and quartered 400g basmati rice, rinsed just prior to cooking

200g peas, fresh or frozen

1 red capsicum, diced

720g water

60g stock concentrate (*see below)

1 teaspoon ground turmeric

½ teaspoon ground cumin

100g currants

1 cucumber, cubed

40g flaked almonds, toasted

Handful mint leaves, finely chopped

METHOD

Place onion in TC bowl, chop for 5 seconds, speed 5. Scrape down sides.

Add oil, saute for 5 minutes, 100°C, speed 1.

Add carrots, chop for 3 seconds, speed 5, or until grated.

Add rice, peas, capsicum, water and stock concentrate, cook for 11 minutes, 100°C, reverse speed 1.

Add turmeric, cumin and currants and fold through using spatula. Allow to sit in TC bowl for a minimum of 10 minutes before serving.

To serve, toss with cucumber, almonds and mint leaves. Optional extras – yoghurt, feta cheese or pomegranate arils (pictured). Delicious served warm or cold.

Note: This dish also makes an impressive side dish to curries.

Chilli con lentil

Serves 12

This is another one of my bulk-cook freezer options, making a huge pot of rich and smoky beans that can be served so many ways.

INGREDIENTS

1 tablespoons cumin seeds

3 tablespoons coriander seeds

½ cinnamon stick

2 brown onions, peeled and halved

4 garlic cloves, peeled

2 long red chillies

50g olive oil

1kg ripe tomatoes, roughly chopped

100g tomato paste

30g golden syrup

3 tablespoons smoked paprika

½ teaspoon ground nutmeg

250g dried green lentils, rinsed

250g dried red lentils, rinsed

1.25 litres water

250g dried black beans, soaked in water for 24 hours

250g dried kidney beans, soaked in water for 24 hours

1 tablespoon fine salt

METHOD

Preheat oven to 160°C.

Place cumin, coriander and cinnamon in TC bowl, mill for 1 minute, speed 10.

Add onion, garlic and chilli, chop for 5 seconds, speed 5. Scrape down sides.

Add olive oil, saute for 6 minutes, 100°C, speed 1.

Add tomatoes, tomato paste, golden syrup, paprika and nutmeg, chop for 8 seconds, speed 6.

Transfer mixture to a large casserole dish and add lentils and water. Drain beans, rinse, and add. Stir to combine. Cover with a tight-fitting lid and bake for 2½ hours, or until beans are tender. Stir through salt.

To serve, serve warm immediately, refrigerate for later or freeze in serving size containers.

Note: Make sure you give the beans plenty of water to soak in overnight as they will expand!

Dinner options:

• Mexican fiesta: Chilli con lentil + corn chips + salsa + guacamole
• Burrito bowl: Chilli con lentil + shredded lettuce + grated cheese + sour cream
• Shepherd's pie: Chilli con lentil + mashed potato

Broccoli poke bowl

Serves 4

Perfect for anyone wanting to lower the carb or calorie count of their meal, or anyone simply wanting to eat more vegies.

INGREDIENTS

1 long red chilli

30g pickled ginger

80g mirin

2 heads broccoli, cut into florets and stalks roughly chopped

80g white miso paste

80g apple cider vinegar

40g toasted sesame oil

40g maple syrup

40g tamari

Toppings - avocado, red cabbage, cucumber, carrot, steamed edamame beans, radish, fried kale, spring onion, boiled egg, fried tofu, mint, coriander, corn kernels, sauteed mushrooms, celery

Sesame seeds, to garnish

METHOD

Place chilli in TC bowl, chop for 3 seconds, speed 6. Scrape down sides.

Add ginger and 40g mirin, chop for 1 second, speed 9.

Add broccoli stalks, chop for 2 seconds, speed 5.

Add broccoli florets, chop for 4 seconds, speed 4, or until finely chopped, assisting with spatula. Remove from TC bowl and set aside.

In a clean TC bowl, place miso paste, apple cider vinegar, remaining 40g mirin, toasted sesame oil, maple syrup and tamari. Mix for 10 seconds, speed 4.

To serve, divide broccoli mixture between 4 serving bowls, add toppings, drizzle with miso dressing and sprinkle with sesame seeds.

Stock concentrate

Makes 1L

Stock concentrate is a staple in most savoury thermo cooker recipes, and for good reason, as the salt lifts all the flavours in the dish and the herbs and vegetables add extra seasoning. Use it wherever you would usually use salt, a stock cube or liquid stock.

INGREDIENTS

600g vegetables, roughly chopped – carrots, celery, pumpkin, zucchini, capsicum, sweet potato, rocket, spinach, lettuce, spring onions, tomatoes, cabbage, broccoli (stalks), asparagus (woody ends)

1 onion, peeled and halved

2 garlic cloves, peeled

2 handfuls fresh herbs

150g rock salt

50g olive oil

METHOD

Place vegetables, onion, garlic and herbs in TC bowl, chop for 6 seconds, speed 7, assisting with spatula. Scrape down sides.

Add salt and oil, cook for 20 minutes, 100°C, speed 2.

Puree for 1 minute, speed 9.

Storage: Allow to cool before transferring to sterilised glass jars and storing in the fridge for up to 3 months.

Note: You can freeze stock concentrate in ice cube trays and simply pop out a cube on demand for an approximate tablespoon. This is an especially useful option if you are very slow to use it up.

This is an edited extract from Thermo Cooker Fresh Favourites by Alyce Alexandra, Viking, $39.99, available now.