Tag Archives: Chicken

Delicious Chicken Soup with Homemade Chicken Stock Paste

Right. That’s it! I’m just going to give you the link right now…


creamy chicken soup

Creamy Chicken and Brown Rice Soup. With homemade chicken stock paste. Say no more.

Well, actually I will say some more. This soup is DELICIOUS! I’ve just consumed a bowl of this hearty awesomeness for the second night running and I am trying very hard not to eat my husband’s share (he’s doing such a great job with the kids at cubs that I’d better leave him some for when he comes home starving!).

I have had this recipe sitting in my folder for a while and I kept glancing at the fact that I had to make chicken stock paste first before making the soup. When I turn to making soup, it usually means I am in a hurry and it just seemed all too hard to wait for stock.

Well, silly, silly me! The stock paste was a cinch, made a good amount for use in lots of other dishes, and was so worthwhile.

This soup is creamy, but without cream. To begin, you mill brown rice and almonds and add this to the soup at a later stage. It creates a gorgeous creaminess to the soup, full of goodness. It tastes just like a delicious, old-fashioned soup that your Nanna would make. It is super tasty, filling and only has good things in it. I’m amazed that a few simple ingredients can create such a depth of flavour.

The perfect remedy for my cold. Sniff, sniff!

The recipe is from the fab Jo at Quirky Cooking, a much loved blog. Lots of great recipes to be found there.

So, just wanted to share my yummy dinner with you and encourage you to make it!

Tomorrow I’m taking a jar of the chicken stock paste and the recipe to work for my colleague. Got to share the love!

Lime and Lemongrass Chicken

This is a quick and easy recipe that I adapted for the Thermomix. It’s from Donna Hay’s ‘Fast,Fresh,Simple’ cookbook.

It’s delicious and fresh tasting. Perfect with some steamed vegies and rice. I was having one of those nights where we have minimal in the fridge and I had to whip up something out of nothing.

Very easy with or without a Thermomix. Donna made a comment in her book saying “Making spice paste from scratch sometime seems a chore, until I remember the flavour of this dish.”

Obviously Donna doesn’t have her hands on a Thermie or she would know that making your own spice paste is far from a chore and only takes about 5 seconds!



I have posted it on the Recipe Community for you all – Lime and Lemongrass Chicken

Enjoy this one!


All in One Chicken with Spicy BBQ Sauce

This recipe is from a great blog called ‘Quirky Cooking’.
If you are looking for some creative ideas for your Thermomix, this blog always offers something interesting.

I love the idea of this for a quick mid-week meal.

Here’s the link: All in One Chicken with Spicy BBQ Sauce


Vietnamese Rice Paper Rolls

The kids are on school holidays at the moment and I am enjoying a slightly more relaxed approach to daily meals, which makes a nice change. Normally I am a bit more time pressed and manic. It’s a good opportunity to try out some new recipes and in this case make one of my favourite dishes, which the kids hadn’t tried before.

Vietnamese Rice Paper Rolls are simple to make and are fresh, tasty and healthy. It’s a fantastic dish to make in summer and saves you slaving over a hot stove. Just arm yourself with the freshest ingredients and off you go. The kids can join in to help make them as well!


The rice paper is cheap and can be bought at the supermarket or an Asian Grocer. You must soak each sheet in warm water to soften it and then they are ready to be filled with whatever filling you desire.

I used shredded BBQ chicken to save cooking and added capsicum, carrot, bean sprouts, coriander and mint from my garden.

You could also use cucumber, prawns, vermicelli noodles, wombok cabbage or snow peas.

They are fantastic with a chilli dipping sauce. Although the dipping sauce in the recipe is wonderful, I didn’t follow the recipe this time, but instead just used sweet chilli sauce with a dash of oyster sauce mixed in. It does the job when you are in a hurry. The only hurry I was in was a hurry to start eating them!

Here is the recipe I based mine on. Its from the Women’s Weekly ” New Finger Food” book, which I have had for a while so probably not so new anymore. The page is splattered with sauce…a good sign of a well used recipe!

Vietnamese Rice Paper Rolls


1 tblsp peanut oil

2 chicken breast fillets

24 rice paper sheets

1 small red capsicum, sliced thinly

1 1/4 cups bean sprouts

1 cup firmly packed mint leaves

1 cup firmly packed coriander leaves

Dipping Sauce:

1 clove garlic, crushed

2 tblps fish sauce

1/4 cup lime juice

1/4 cup oyster sauce

1/4 cup finely grated palm sugar

2 thai red chillies, seeded and finely chopped


Heat oil in small frying pan. Cook chicken until browned all over and cooked through. Stand 10 mins, slice thinly into 24 pieces.

Place one sheet of rice paper in medium bowl of warm water until just softened, carefully lift from water. Place on board and pat dry with absorbent paper. Place filling ingredients in the middle, fold in ends of rice paper and roll up to enclose filling. Serve cold with dipping sauce.


Combine ingredients in a small saucepan. Stir over medium heat until sugar dissolves. Refrigerate until cold.


Moroccan Chicken Pie

This recipe is for all tired mums (dads, folk in general..) out there who come home from a hard day’s work, the kids are hungry and you don’t know what to have for dinner. It’s also for those times when you are down to the dregs in your fridge but still want to feed your family something nutritious.

A friend of mine made a similar pie to this a while ago for me, I lost the recipe and so this is my attempt to recreate it. Easily done in a pot on the stove, or in the Thermomix.

It is based on the “Fast Chicken Curry” recipe from the Everyday Cookbook (EDC) for the Thermomix. Don’t you just love a recipe with ‘Fast’ in the title?

Instead of curry paste, I used about a tablespoon of Masterfoods Moroccan Seasoning and 1/2 tablespoon of Ceylon Curry Powder. If you are looking for a low fat option, you could substitute Carnation Evaporated Milk (coconut or regular) for the Coconut Milk in the recipe.

The recipe requires about 200g of chopped vegies – Use whatever you have in your fridge or freezer. I used potato, beans, carrots, broccoli and corn. I’ll suggest celery, cauliflower, peas, zucchini, pumpkin as well. It would all work!

Once you have cooked the recipe as in the cookbook, throw it into a pie dish without too much of the liquid, top with a defrosted pre-rolled Puff Pastry sheet, brush with egg and into the oven for 20 mins. If you like a thicker sauce, you could add some cornflour to the recipe when you add the coconut milk.

If you cook it on the stovetop, saute your onion, garlic and spices first and then add the other ingredients together. Mix your cornflour in a little water before adding to the pot and be sure to stir until it has reached the boil.

Maybe it was the fact that I exercised today and was hungry, or just the fact that it was really tasty, but I had seconds. So did Kid 1. Kid 2 opted for egg and bacon on toast – you can’t please everyone and at least he cooked it himself.

You could adapt this idea to any of your favourite casseroles or curries. Use leftovers. Once that pastry is puffed and golden on top, it looks amazing and impresses the fussiest eaters. Have curry with rice and pappadums one night, and curry pie with salad the next. Too easy.

Do you have a favourite pie recipe? Please share it below in the comments section. I’d love to hear your ideas.

Moroccan Chicken Pie

2 cloves garlic

1 onion, peeled and quartered

30g oil (you can reduce this if you prefer)

1 tblsp Moroccan seasoning

1/2 tblsp Ceylon Curry Powder

300-400g coconut milk

2 potatoes, chopped into bite size cubes

salt to taste

500g chicken, diced

200g fresh or frozen mixed vegetables, chopped into bite sized pieces

2 tblsp fresh coriander leaves

1-2 sheets frozen pre-rolled puff pastry

1 egg

1 tblsp water


Preheat oven to 200C.

Place onion and garlic in TM bowl and chop 5 secs on speed 7.

Add oil, Moroccan Seasoning and Curry Powder and saute for 3 mins at 100C on speed 1.

Take your puff pastry sheets out of the freezer and place on bench to defrost.

Add coconut milk, salt and potatoes and cook 10 mins at 100C on Reverse + speed soft.

Add chicken and mixed vegetables and cook for 15 mins at 100C on Reverse + speed soft.

Once cooked, mix in coriander. Place in shallow pie dish, with only a small amount of the liquid.( you don’t want your pie too runny).

Top with puff pastry. If one sheet is not big enough for your dish, just cut some strips from the second sheet to fit the gaps, or use two sheets joined down the centre.

Brush with egg whisked with 1 tablespoon of water.

Place in oven for approximately 20-30 mins or until golden brown and puffed.

Eat with gusto and enjoy!

Chicken and Cashews


I’ve been working through the Thermomix Everyday Cookbook since receiving my dream machine, making notes on how to tweak the recipes next time I make them, seeing what works and what needs a second or third attempt. Mostly I have been surprised! Everything has been delicious.

Chicken and Cashews was on tonight’s menu. It tasted just like a dish from a Chinese restaurant, except I knew exactly what went into it.
Apart from a little sesame oil for flavour, there was no oil or fat in it. The chicken is steamed as you cook the rice, then the vegies are steamed on top of the chicken, cook your sauce and throw it together!
It was colourful, healthy and looked fantastic!
I didn’t have quite enough Chinese cooking wine (my substitute for sherry) but I improvised with chicken stock and light soy sauce and it still tasted yummy.
There was PLENTY and I think we will have leftovers after hubby has had his share when he gets home.

Chicken and Cashews from the Thermomix EDC


900g Water

200g-400g Basmati Rice

200g Chicken , cut into 2cm cubes

300g broccoli

1 carrot, thinly sliced

3 celery sticks, cut into 4cm lengths

6 shallots, cut into 4 cm lengths

1/2 capsicum, cut into 1 cm pieces

1 small can bamboo shoots, drained

1 tbsp sesame seeds

1-2 handfuls unsalted cashews

1/2 tsp sesame oil

Sauce Ingredients:

40g Cornflour

100g dry sherry

soy sauce to taste

300g cooking liquid – retained from steaming


Place water in TM bowl. Insert basket with rice. Place the chicken into the bottom of the Varoma Dish and cook for 13-15 mins at Varoma Temperature on Speed 4.

Remove rice once cooked and place in thermoserver or other warming dish.

Loosely place vegetables on top of the chicken (or on the Varoma tray). Sprinkle with sesame seeds, cashew nuts and a little sesame seed oil. Place the lid on the Varoma and put the Varoma into position. Cook for a further 10-15 mins at Varoma Temperature on speed 4 or until vegetables are cooked to your liking. Once cooked, place the vegetables and the chicken into a serving bowl, pour over sauce and mix through. Serve with rice.

Sauce method: Place all ingredients into bowl, cook for 3 minutes at 100C on speed 5.

Have you tried this recipe?
Have you experimented with other Chinese dishes?
I’d love to hear about your dishes. Leave me a comment below!

Vietnamese Chicken meatball and Noodle Soup

I came home at 5pm the other day and the kids were starving. I was in my usual state of “I haven’t even thought about dinner” and grabbed a recipe I had printed out from the Thermomix Recipe Community website. I had all the ingredients and within half an hour I had the soup served up! Kid 1 gave it the thumbs up and said it was like his favourite Won Ton Soup (which by the way takes me a LOT longer to make!)

I just love how the Thermomix makes cooking so simple – it barely even feels like cooking and yet you can create something that looks really gourmet!

If I can do it, so can you! Give this delicious Vietnamese Chicken Meatball and Noodle Soup a go!

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