Zest of 1 lemon
1 tablespoon olive oil
1 medium brown onion
500 grams chicken thigh fillets
3 tablespoons pesto
300 grams uncooked pasta
60 grams shaved parmesan
Find my Pesto recipe here:https://eloiseemmett.wordpress.com/2013/02/11/pesto/
Find my pasta recipe here:https://eloiseemmett.wordpress.com/2013/12/24/squid-sauteed-in-lemon-garlic-butter-and-tarragon-with-spaghetti/
Get your pot on of water boiling for the pasta, as its best to cook the pasta as close to the chicken being ready so you can toss the hot pasta through.
Heat the oil in a heavy based pan and sauté the finely sliced onion and the zest from the lemon, add the chicken sliced into ½ cm strips and brown them all over, when they are almost cooked toss through the pesto. Cook the pasta following the directions on the packet or your fresh pasta in salted boiling water for about 3 minutes
When the chicken is cooked toss through the hot cooked pasta and serve immediately topped with parmesan.
I served it with a crunchy beetroot salad from the a recipe from the thermomix recipe community that I love and make all the time using whatever I have!. It’s just:
1 large beetroot
1 clove garlic
2 tablespoons olive oil
1 tablespoon lemon juice
2 table spoons fresh coriander
Peel the garlic chop speed 5/ 5 seconds add everything else peeled in large pieces and chop speed4/ about 6 seconds
Making a frittata, basically a crust less quiche, is a good way to use up some leftovers in the fridge, here I’ve used leftover boiled pink eyes and ham. use up a few eggs too if you have hens that are laying well now and a good handful of fresh herbs from the garden, parsley, tarragon, thyme, basil oregano and chives. I steam my frittata in the bottom layer of the Varoma, with baking paper on the thermomix, cook for about 20 minutes/speed4/varoma temp. If you don’t have a thermomix bake it in the oven. Serve hot, or cold sliced is great for a picnic lunch with your favourite relish or chutney.
4 medium cooked pinkeye’s
200 grams ham
100 grams brie cheese
30 grams sundried tomatoes
½ cup fresh herbs
100 ml cream
Salt and pepper
Lay the sliced potatoes, ham, diced onion tomatoes and chopped herbs on the bottom of a small greased baking dish or the bottom tray of the varoma covered in a layer of baking paper. Mix eggs with cream and salt and pepper and pour over. Top with sliced cheese and steam in the varoma for about 20 minutes or bake in the oven for about 20 minutes.
This soup is delicious with a strong flavoured cheese such as a stilton or for a dinner party a Tasmania Grueye would be great, but any cheese will do and I have used a plain cheddar and my kids love it.
1 clove garlic
800 ml stock, veg or chicken or ½ tablespoon TM veg stock paste 800 ml water
3 sprigs tarragon or 1 tablespoon dry tarragon
2 sprigs thyme or a sprinkle of dry thyme
100 grams cheddar cheese
salt and pepper
Put peeled onion and garlic in the bowl and chop 5seconds/ speed 5 . add oil and cook 100/2 minutes/ speed stir and cauliflower, stock, water and cook 15minutes/ speed 1/ 100 C. add tarragon and cheese blend 1 minute slowly good from speed 1 to 10.
Stove top Directions.
Peel and chop onion and garlic fry in a heavy based pot over a medium heat with the oil for 2 minutes. Add water, stock cauliflower and simmer for about 15 minutes, stirring regularly. Add tarragon and cheese and puree
Steph the cutest helper!