Try these exciting recipes from Thermo Cooker Fresh Favourites by Alyce Alexandra.
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.
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
60g stock concentrate (*see below)
1 teaspoon ground turmeric
½ teaspoon ground cumin
1 cucumber, cubed
40g flaked almonds, toasted
Handful mint leaves, finely chopped
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.
Don't forget to soak your beans the day before. Photo: Viking
Chilli con lentil
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.
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
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!
- 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
This is about as fresh a dish as you'll find. Photo: Viking
Broccoli poke bowl
Perfect for anyone wanting to lower the carb or calorie count of their meal, or anyone simply wanting to eat more vegies.
1 long red chilli
30g pickled ginger
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
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
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.
Clean out the vegie drawer with this stock recipe. Photo: Viking
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.
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
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.