Containers used in Varoma

I have collected a number of different containers, to hold food, when using the Varoma. I also use oven bags. The largest Pyrex container is 7 cups. The containers without lids I cover with Glad Wrap. Most of the small dishes will fit 4 into the Varoma, although the very small ones will fit 6 or 8.
The egg ring I place under most of the large dishes to allow the steam to circulate. The pink stringy thing is called a " food loop". I use it under the larger dishes as the egg ring is too thick and the lid will not sit down.
I have other 'oven to table', dishes that I also use. I don't use plastic as I often brown the food after it is steamed.
The most expensive Pyrex container, with lid was $20.
I use 2 books when I want ideas, TMX Full Steam Ahead, and Brigid Treloar's ' Steaming'.

I have also pictured the small TMX food warmer. Although I haven't used it for steaming
I have been told that it is good, however you would need to block the small hole that is in the lid.

Linzer Torte Biscuits

Linzer Torte Biscuits

While on Holiday in South Australia recently, I noticed that Cardamon was the spice flavor of the month. This reminded me that I have a yummy biscuit recipe with Cardamon that I have been meaning to convert to Thermomix. The Thermomix proved to simplify the process, and it makes about 40 biscuits.


180g. plain flour
240g. sugar
240g. butter (melted)
2 egg yolks
60g. ground almonds
Grated rind and juice of 1 medium sized lemon
Red jam
2 generous teaspoonfulls of ground Cardamon

Remove the rind from the lemon with a vegetable peeler and drop on to the blades set at speed 7, for 10 seconds.
Add melted butter, yolks and lemon juice and zap speed 5 for 5 seconds.
Add rest of the ingredients and zap, 20 seconds, speed 7

Scrape into bowl and refrigerate for at least 30 minutes.
Set oven at 160c. FF

Roll out about 1/4 of the mixture at a time to about 1/2 cm. thick. Cut into rectangles about 5/6 cm. by 3cm., ( I vary the size) I use the Thermo mat sprinkled with flour.
When ready for the oven, on the oven baking sheet ,dribble red jam down the center of each biscuit. I use plum and raspberry jam, and put it in a plastic sauce bottle with a small hole in the top.

Bake at 160c. FF for 15 to 20 minutes.

When cooked,biscuits should be brown around edges, let sit for 5 minutes to set up.
Then transfer to a wire cooling rack to cool completely.

This recipe would also make an exsellent tart shell.

Beef Tagine with Quince Paste

Beef Tagine with Quince Paste

This recipe, is not so much converted from Maggie Beer's recipe, Beef Tagine with Spiced Pear Paste, but inspired by it. I made the Ras- el- hanout, and the Quince Paste, so it is quite different from the original recipe, and of course I adapted it to the Thermomix. If you wish to make this Tagine but have no Quince paste, you could substitute Apricot or another stone fruit jam. Probably 1 Tablespoon full.

1 and 1/2 kg. Blade steak, cut into 2/3 cm. cubes
1 rounded Tablespoon of Ras-el-hanout
1 large brown onion, peeled and 1/4ed.
3/4 cloves of garlic, peeled
4 threads of Saffron, (optional)
EVO and 200mls, beef stock.
24 dried apricots
18 large prunes, pitted
1/4 cup of Verjuice, or white wine
100 g. Quince Paste, cut into 1 cm. cubes
1/2 cup of roasted almonds
Parsley to garnish




In a bowl mix the cubed steak with the Ras-el-hanout and let stand for 1 hour.
Put the Apricots, Prunes and Verjuice in a bowl which will fit the varoma.
Drop the onion and garlic on to the moving blades of the TMX, speed 5, until chopped.
Add 20mls. EVO and scrape down sides, and then cook for 5 mins. at 100 speed 1.
Add beef and beef stock and Quince paste.
Cook 40 mins.,at 100, on REVERSE and soft speed.
Place Varoma on top with dish containing Apricots ,Prunes and Verjuice and stir occasionally to help the fruit absorb the liquid.
After 40 mins. test the meat for tenderness. It should NOT be falling to pieces.
(Mine usually takes 45 mins)
When cooked, add the contents of the Varoma dish and continue to cook for 1 min, 100, speed soft reverse.

This can be served immediately, left in the Thermoserver, or kept until the next day and reheated in the oven or Microwave.

Serve with almonds, parsley , rice, and green salad or cooked vegies.
If eating straight away , vegies can be cooked around the dish in the Varoma.

Berry Shaker Quaker Pudding

Berry Shaker Quaker Pudding

This light hot Pudding, with the interesting name, is based on the 18th. century Quaking puddings. The mixture separates gently as it bakes, producing a souffled topping, creamy set custard in the middle, and a fruit studded sauce at the bottom. A shallow baking dish, such as a lasagne or gratin dish is suitable.

400g - 500g either mixed or single variety of berries
1 Tablespoon of fruit vinegar, apple is OK.
15g. butter to coat the dish
400mls. milk
3 large or 4 small eggs
50g. caster sugar
45g. plain flour
1 dessert spoon of cornflour,

Separate eggs.
Place in TMX bowl, egg yolks. milk, caster sugar and plain flour. Zap on speed 5 for 10 seconds. Set aside in bowl.
In buttered dish, place berries and allow to defrost, sprinkle over the vinegar and the cornflour, stir gently .
In a large bowl beat the egg whites until firm peaks form.
Gently pour over 1/4 of the batter from the TMX bowl and gently fold in, tip in the rest of the batter.
Pour the batter over the berries.

Bake in an oven at 190c. for 35 mins. or until the batter is puffy, golden and firm to touch.
Serve hot with cream.

If you use frozen berries, let them defrost before pouring the batter over.

Makes 4 generous serves.