Batchcooking with a Thermomix – menu 1 (Slimming World friendly)

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Batchcooking with a Thermomix
Yields: 4 Servings Difficulty: Medium Prep Time: 1 Hr 30 Mins

Batchcooking with a Thermomix – menu 1 (Slimming World friendly)

Time: 1.5 hours

Result: 5 evening meals for 4 people, made from scratch, using only fresh ingredients.

Each meal will then take 5 minutes or less for you to prepare

(plus unsupervised cooking time of no more than 30 minutes)

Additional results of batchcooking with a Thermomix:

  • much more relaxing time every night,
  • no last-minute takeaway order or a trip to the local supermarket (so much better for the wallet),
  • the satisfaction of eating homemade, healthy food,
  • no temptation to reach for the unhealthy stuff,
  • happy you – happy family – happy home,
  • you’ll clean your kitchen once this week (today!) – how amazing is that!
  • An awful lot less food wasted (good for the planet)
  • All meals are syn-free or very low syns.

Are you ready for 1.5 hours of batchcooking?

Before we start:

Please note:

This menu is fully flexible. There might be something in there you don’t like. You might be going out 3 times this week (lucky you!) etc.

Each ingredient and each cooking step has the recipe it belongs to next to it so you can easily take it out if you decide to remove one (or more) of the recipes.

The ‘>>>’ indicates steps you can get on with whilst waiting for stuff to cook.

On the menu this week we have:

Quinoa and vegetable stuffed peppers (V)

Chicken, bacon, spinach and roasted pumpkin risotto (replacing pumpkin by butternut squash when out of season)

Lentil & vegetable shepherd’s pie (V)

Rosemary lamb meatballs and roasted vegetables

Mexican lentil soup (V)

Before you begin batchcooking with a Thermomix you will need:

(aff links are to the ones I use over and over again)

  1. A clean Thermomix, turned on
  2. 1 large saucepan
  3. 1 roasting tray
  4. 4 x 3L airtight containers. 1 x 1L size airtight container.
  5. 2 spatulas
  6. 1 potato peeler
  7. 2 chopping boards – one for meat, one for veg.
  8. Weighing scales
  9. 2 sharp knives – one for meat, one for veg
  10. 4 small bowls to keep chopped ingredients as you prepare them
  11. A clutter-free space to work
  12. All your ingredients out (you can tick them off as you go along online)

Let’s go!

Ingredients

0/39 Ingredients
Adjust Servings
    Fruit & vegetable
  • Herbs & Spices
  • Meat & fish
  • Dairy
  • Everything elseb

Instructions

0/23 Instructions
  • RISOTTO Pre-heat your oven to 200C. Peel and slice 400g butternut squash. Spray with FryLight. Roast in the oven for 30 minutes.
  • STUFFED PEPPERS: >>> Peel and halve 1 onion and 1 garlic clove. Add both to the TM bowl. Chop for 5 seconds / speed 5. Scrape down the sides. Add 3 sprays of Fry Light and cook for 3 minutes / 100C / speed 1.
  • STUFFED PEPPERS: >>> chop one large aubergine into small cubes.
  • STUFFED PEPPERS: Transfer the onions to a large saucepan. Add 150g quinoa, one vegetable stock cube, the chopped aubergine, and 500ml water. Cook for 20 minutes.
  • LENTIL MEXICAN SOUP Peel and halve 1 onion, roughy chop 4 carrots and 1 leek. Add them all to the Thermomix bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
  • LENTIL MEXICAN SOUP Add 250g lentils, 1 litre water, 1 vegetable stock cube and S&P to taste to the TM bowl. Cook for 30 minutes / 100C / speed 1. While this is cooking, get ahead with preparing the ingredients for steps 7 to 14 (indicated by >>>>). Leave to cool and keep in an airtight container for up to 5 days. Or freeze if using later.
  • RISOTTO >>> Peel and halve one onion and peel 2 garlic cloves. Add them, and 30g fresh parsley to the Thermomix bowl. Chop for 5 seconds / speed 5. Scrape down the sides. Add a few sprays of FryLight and cook for 3 minutes / 100C / speed 1.
  • RISOTTO >>> Slice 300g chicken thighs and 5 bacon medallions. Set aside. Add to the TM bowl and cook for 5 minutes / 100C / reverse speed 1. Transfer to an airtight container and rinse your TM bowl.
  • STUFFED PEPPERS >>> Chop 2 tomatoes in small cubes and cube 300g feta. Set aside. >>> Half and de-seed 4 red or yellow peppers.
  • LAMB MEATBALLS Add 3 garlic cloves and 20g fresh rosemary to the Thermomix bowl. Chop for 5 seconds / speed 5. Scrape down the sides. Add 60g wholemeal breadcrumbs, 2 beef stock cubes, 500g minced lamb and S&P to taste. Mix for 10 seconds / speed 5.
  • STUFFED PEPPERS Mix the chopped tomatoes and feta to the quinoa. Stuff each pepper half with the quinoa mix. Set aside in an airtight container and keep for up to 5 days in the fridge.
  • LAMB MEATBALLS >>> Make up 12 meatballs (get the kids to do it). Set aside in an airtight container. >>> Peel and chop 4 carrots into batons. Set aside in an airtight container.
  • RISOTTO Once the chicken and bacon mix is cool, add 300g arborio rice, the roasted pumpkin and 2 vegetable stock cubes to the same airtight container. Keep in the fridge for up to 3 days.
  • SHEPHERD'S PIE >>>> Peel and halve 2 onions and 2 garlic cloves in the Thermomix bowl. Chop for 5 seconds / speed 5. Scrape down the sides. Add a few sprays of Frylight. Cook for 3 minutes / 100C / Speed 1.
  • >>> Roughly chop 4 carrots and 2 courgettes. Add them to the Thermomix. Chop for 5 seconds / speed 5. Scrape down the sides. Cook for 3 minutes / 100C / Speed 1.
  • >>> Peel and chop 4 large potatoes. Place in the Varoma tray.
  • Add 2 vegetable stock cubes, 3 tbsp tomato puree, 200g green lentils, 2 tbsp dried thyme, 500ml water, and S&P to taste to the Thermomix bowl. Put the Varoma in place. Cook everything for 30 minutes / Varoma / Reverse Speed 1. >>> Quarter 200g mushrooms. Set aside.
  • SHEPHERD'S PIE Transfer the lentil & veg mix to an ovenproof dish. Add the butterfly whisk to the Thermomix bowl. Transfer potatoes to the bowl. Add 200g reduced-fat cheddar and 100ml skimmed milk. Mix for 20 seconds / speed 4. Top the lentils with the mash. Cover and keep in the fridge for up to 5 days.
  • On the night...
  • RISOTTO Transfer the risotto to the Thermomix bowl, add 700ml water & S&P to taste. Cook for 20 minutes / 100C / Reverse speed 1. In the last 5 minutes, and while the risotto is cooking, add 200g baby leaf spinach gradually, using the stirring spoon. Transfer to a serving bowl and leave to rest for 10 minutes. Fold in the grated parmesan and enjoy. Bon appetit
  • SHEPHERD'S PIE Bake in an 180C oven for 25 minutes. Bon appetit
  • STUFFED PEPPERS Cook in the oven for 30 minutes. Bon appetit.
  • LAMB MEATBALLS Preheat your oven to 180C Chop 1kg small potatoes in half. Add the carrot batons. Spray with FryLight and bake for 10 minutes in the oven. Top the vegetables with the lamb meatballs and return to the oven for a further 20 minutes. In the meantime, slice 4 tomatoes, dice the feta cheese and roughly chop the mint leaves. Serve all together with houmous, tzatziki, fresh mint and flatbreads.
  • MEXICAN LENTIL SOUP Transfer soup to the Thermomix bowl. Re-heat for 20 minutes / 100C / Speed 1. Serve with the juice of 1/2 lime per person and topped with pineapple pieces.

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