dinners

Try this healthy version of the Chinese takeaway classic. In just 25 minutes you can feed the whole family a tasty healthy chicken dish that won't disappoint!

Healthy chicken chow mein

packet dried egg noodles

sesame oil

five-spice powder

chicken breast, thinly sliced

vegetable oil

ginger, peeled, finely grated

garlic cloves, crushed

oyster mushrooms,

snow peas, trimmed, halved

salt-reduced chicken stock

salt-reduced soy sauce

oyster sauce

kecap manis

bean sprouts,

coriander

red chilli,

Lime wedges, to serve

Learn how to cook Roast Pork in a Thermomix here! This Roast Pork is tender, full of flavour and the crackle is just the best!!

How to Cook Roast Pork in a Thermomix

Pork Loin - Rind On

water

tbsp extra virgin olive oil

salt

Score the rind of your pork loin and place it into the varoma basket.

Add the water to your Thermomix bowl and cook for 70 minutes, varoma temperature, speed 3.

With 10 minutes to go, pre-heat your oven to it&#x27;s maximum temperature and line a baking tray with foil.

Carefully remove the varoma basket from your Thermomix and transfer the pork to your prepared baking tray.

Using paper towel (or a fabric towel) carefully pat the surface of the pork to remove all of the moisture.

Drizzle the olive oil over the top of the dried pork rind and rub it in. Sprinkle with salt and then place into your pre-heated oven to cook for 20 - 30 minutes or until the pork rind is golden brown and has crackled.

Carefully remove from the oven and cover with foil. Allow the pork to rest for 10 minutes before serving.

Our Thermomix Veggie Packed Pasta Sauce is ready within 30 minutes, can be made ahead of time and frozen and is also great way to sneak some extra veggies into the kids.

Thermomix Veggie Packed Pasta Sauce

sweet potato

zucchini (roughly

carrots (roughly chopped into 4cm pieces)

brown onion (peeled and cut in half)

celery

garlic

extra virgin olive oil

vegetable stock paste

tinned tomatoes (I use armona brand as it's thicker.)

Place the garlic, celery and brown onion into your Thermomix bowl and mix for 6 seconds, speed 7 to grate.

Scrape down the sides of your bowl and add the sweet potato, zucchini and carrots and mix for 5 seconds, speed 6 to grate. If you would like your veggies grated finer, mix for a further 3 seconds, speed 6.

Scrape down the sides of your Thermomix bowl and add the olive oil. Cook fo 4 minutes, varoma, speed 2 with the MC on.

Scrape down the sides of your Thermomix bowl and add the crushed tomatoes, vegetable stock and water. Place the simmering basket on top of your Thermomix (or use the splash guard if you are cooking in a TM6) and cook for 12 minutes, 100 degrees, speed 2.

After 12 minutes scrape down the sides of your Thermomix bowl and check the consistency of the sauce - if you would like it &#x27;thicker&#x27; you can cook for a further 5 minutes, 100 degrees, speed 2 with the splash guard/simmering basket on.

Serve with freshly cooked pasta and parmesan cheese.

This easy Butter Chicken Recipe is family friendly, freezer friendly and a great budget dinner. Both regular and Thermomix instructions included.

Easy Butter Chicken Recipe

butter butter

brown onion

chicken breast

tsp ground ginger

cinnamon

tsp tumeric

tsp cumin

paprika

tsp garam marsala powder

tomato paste

coconut cream

rice

Finely chop the onion and crush garlic and add it along with the butter to a large saucepan over a medium heat. Saute for 5 minutes and stir gently until the onion is translucent.

Add the chopped chicken pieces (which have been cut into cubes no bigger than 3cm) and all of the spices and cook for 5 minutes, stirring regularly.

Add the tomato paste and coconut cream and stir through. Cook for 5 minutes before reducing the heat to medium/low and pop the lid on and cook for a further 5 minutes or until the chicken is cooked through.

In the meantime you can cook the rice as per the packed instructions.

Serve the Butter Chicken and Rice together.

My easy Zucchini Slice recipe is sure to become a family favourite! It&#039;s packed with veggies, can be modified to suit your tastes, it&#039;s freezer friendly and also great for the kids lunch boxes. Both regular and Thermomix instructions included.

Zucchini Slice Recipe

zucchini (approximately 150 grams)

carrot

bacon

tasty cheese (100

self raising flour (150 grams)

eggs

salt and pepper

Preheat your oven to 190 degrees celsius (fan forced) and line a 28 x 18cm  slice tin with baking paper.

Place the eggs and milk in a jug and whisk until combined.

Grate the cheese, onion, zucchini and carrot and place in a bowl.

Crush the garlic and add it along with the self raising flour and salt and pepper. Add the egg mixture and mix well to combine.

Pour into your slice tin and add the remaining grated cheese. Pop in the oven and bake for 35 - 40 minutes, or until golden brown on top and cooked through.

Place the tasty cheese into your Thermomix bowl and mix for 8 seconds, speed 8 to grate. Set aside until needed.

Without washing the bowl, place the brown onion and garlic clove into your Thermomix bowl. Mix for 5 seconds, speed 5 to grate.

Scrape down the sides of your Thermomix bowl and add the zucchini, carrot, red capsicum and torn bacon pieces. Mix for 5 seconds, speed 5 to grate and then scrape down the sides of your bowl. You can grate for a further 4 seconds on speed 5 it you would like the veggies pieces smaller.

Add the eggs, salt and pepper, self raising flour and approximately 3/4 of the cheese you grated earlier.&nbsp; Mix for 15 seconds, speed 4 on reverse to combine.

Thermomix Instructions

This Chestnut Agnolotti recipe is sure to impress your guests. Prepare now for a rich, delicious dinner.

Chestnut Agnolotti Recipe

chestnuts, peeled, steamed

vegetable broth

bay leafs, depending

mascarpone cheese

ricotta cheese

black pepper

all-purpose flour

unsalted butter

kosher salt,

black pepper,

parsley

This simple Chicken Noodle Soup recipe is the perfect meal to end the day with. It can be made using any leftover vegetables and can also be made using a Thermomix.

Simple Chicken Noodle Soup

litre water (only if cooking in a Thermomix)

vegetable stock paste (only if cooking in a Thermomix)

vegetable stock

corn kernels (1 tin)

corn flour

spaghetti (broken into small pieces)

Add the vegetable stock to a large saucepan over a medium high heat and bring to the boil. Add the chopped chicken pieces and return to the boil.

Reduce the heat until the stock is simmering. Cover the saucepan with a lid and cook for 10 minutes or until the chicken pieces are cooked through. Remove from the heat and let the chicken sit in the liquid for 5 minutes before transferring the chicken pieces to a separate bowl. KEEP the stock!

Meanwhile, add the olive oil to a frying pan along with the garlic cloves (which have been crushed), onion (finely diced) and celery and carrot which has been chopped into small pieces. Cook for 4 - 5 minutes or until the onion turns translucent.

Place the saucepan with the stock back onto the stove over a medium heat. Add the ingredients you have just cooked in the frying pan along with the corn flour and stir to combine. Bring the mixture to the boil then reduce the heat and let it simmer for 10 minutes.

Add the corn kernels and shredded chicken and spaghetti pieces and cook for a further 5 - 8 minutes or until the spaghetti is al dente.

Transfer the soup to four serving bowls and enjoy.

Place the chicken (which has been cut into cubes) and 1000g of water into your Thermomix bowl. Cook for 12 minutes on Varoma, speed 2 with the measuring cup in place or until the chicken has cooked through.

Drain and save the cooking water for use later.

Blitz the chicken for 3 seconds on speed 4. Transfer to a new bowl and set aside until needed.

In a clean and dry Thermomix bowl add the garlic clove, onion, carrot and celery (which have both been cut into 3cm pieces) and blitz for 4 seconds on speed 6.

Add the olive oil and cook for 3 minutes, 100 degrees, speed 2.

Add the reserved cooking water, corn flour and cook for 12 minutes, 100 degrees, speed 2.

Add the reserved shredded chicken, spaghetti (which has been broken into small pieces) and corn kernels and cook for a further 6 minutes, 100 degrees  speed 2, reverse. If the spaghetti hasn’t quite cooked through, cook for a further 2 minutes, 100 degrees, speed 2, reverse.

Pour the soup into 4 bowls to serve.

Italian Hamburger Pie is an easy casserole perfect for any weeknight. If your family loves classic Italian flavors, they'll love this...

Italian Hamburger Pie Recipe

beef

onion,

garlic,

italian seasoning

marinara sauce

mozzarella cheese, shredded

baking powder

canola oil

milk

parmesan cheese

tsp sesame oil

tbsp salt-reduced soy sauce

tbsp kecap manis

Easy, healthy and tasty, these fritters are hard to beat any time of the day.

The paleo sweet potato fritters that'll save your weekend

sweet potato, peeled, grated

(100 grams) almond meal

(140 grams) tahini

lemon

chorizo, skins removed, crumbled

Toasted flaked almonds, amaranth leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

With a few pantry staples, you can turn Christmas leftovers into a sensational midweek meal.

Pork stuffing meatballs with tomato couscous

pork mince

stuffing mix, prepared according to packet instructions

garlic cloves, finely chopped

egg, beaten

olive oil

(300 grams) couscous

(185 milliliters) tomato passata (see note)

(60 milliliters) extra virgin olive oil

red onion, finely chopped

punnet cherry tomatoes, halved

Eating your vegetables has never looked and tasted so good.

Spiced eggplant fritters

eggplants,

(75 grams) plain flour, seasoned

tsp ground sumac

(100 grams) panko breadcrumbs

(280 grams) thick Greek-style yoghurt

garlic clove, crushed

heirloom tomatoes, sliced

pomegranate

spring onions, thinly sliced

red vein sorrel, to serve

Campbell's Red Lentil Dahl with Kumara

Tbsp Vegetable oil

Brown onion

Cloves garlic, chopped

tsp ginger

Tbsp Mild curry powder

Tbsp Tomato paste

red lentils,

litre / 4 cups Campbell's Real Stock – Vegetable

400 g Kumara, peeled,

Baby spinach leaves

Tbsp coriander

Yoghurt and toasted/warmed roti bread, to serve

Heat oil in a large saucepan. Add onion, garlic, and ginger. Cook, stirring occasionally, for about 3 to 4 minutes, or until soft. Add curry powder. Cook, stirring for a further 1 minute.

Stir in tomato paste, lentils, stock and sweet potato. Bring to boil. Simmer, uncovered, stirring occasionally, for about 12 to 15 minutes, or until sweet potato and lentils are tender. Remove from heat. Stir in spinach and coriander.

Instant Pot Pork Tenderloin and Rice is a simple meal that can be dressed up easily for any special occasion.

Instant Pot Pork Tenderloin and Rice

pork

tsp pepper

chicken broth

long grain rice (rinsed)

Turn Instant Pot on to saute function.

Cut pork tenderloin in half and rub each...

Cut pork tenderloin in half and rub each half with olive oil, paprika and pepper.

Brown the pieces of tenderloin on both sides.

Remove the tenderloin from the Instant Pot and...

Remove the tenderloin from the Instant Pot and set aside.

Add the chicken broth to the Instant Pot...

Add the chicken broth to the Instant Pot and use it to deglaze.  This means scraping all the brown bits from the bottom of the Pot to avoid the burn message when coming up to pressure later.

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