I made this for the second time today and used chicken thighs instead of breasts.  Took Thermomixer's advice and used less coconut milk (a 270g tin) and cooked the thighs for 30 minutes on temperature 90o.  Found I still needed to thicken the juices though - 2 Tbspns cornflour mixed in a little water.  Used 2 tspns sambal oelek this time - getting a little more adventurous these days with the taste of chilli.

That's what we are here for MrSpock - supporting each other through our trials and tribulations.  You have me intrigued - what is a Lipton Sidekick

Agpest you won't do it any other way once you have done it in your TMX - whilst it is cooking you can be preparing the eggs or asparagus.  Don't know what everyday cookbook you have but the recipe in mine had to be tweaked before we got it right.
4 egg yolks
130g unsalted butter
juice 1/2 lemon
S & P to taste
Insert butterfly.  Place all ingredients into TM bowl and cook 8 mins 90o speed 3.  DD used cold butter and this time was perfect.

What is a thermoserver?

It is a stainless steel, heat retaining dish which keeps things warm (eg rice, mashed potato) whilst you cook a curry or something to go with it. I use it all the time and find it very handy indeed.  You must get one!!! 

Name of Recipe:Moroccan Carrot and Lentil Soup
Number of People:serves 4
Ingredients:
1 tblspn olive oil
l onion quartered
l clove garlic
2 tsp Moroccan seasoning
1/2 cup red lentils (90 grams)
600g carrots, peeled and roughly chopped
l litre water
2 tblspns veg stock concentrate
60g crumbled feta or plain yoghurt, to serve
Salt to taste

Preparation:

1) Place the onion and garlic into the TM bowl and blitz 3 seconds on speed 5.

2) Add the oil and saute 5 mins/Varoma temp/speed 1.

3)Add the Moroccan seasoning and the lentils and cook 1 minute/100o/ speed 1.

4) Add the carrots and blitz for 3 seconds/speed 6. Repeat if necessary.

5)  Add the water and the stock concentrate and cook 100o/speed 1/ 30 minutes.

6) When cooked slowly work up to speed 9 and blend for 1 min.

Serve topped with crumbled feta or a dollop of plain yoghurt if preferred.

This recipe was adapted from one published in Take 5 magazine.

b]Members' comments[/b]

JulieO - I made this Judy using my own Moroccan seasoning. Added a umami paste cube also.  I thoroughly enjoyed it as is and next time I'm going to try 500g carrots and 100g sweet potato as sweet potato seems to go well with Moroccan flavours. I blitzed for 1 min/speed 10 to get really smooth and served with a dollop of thick natural yoghurt and a grind of black pepper.

TAT - Wow! This is soup-er! Simple, tasty and cheap! The soup is lovely and thick, and the flavour is spot on, I just needed to add a little salt. I reckon you could use the spice combination from the Moroccan Tomato and Red Lentil Soup in the Everyday Cookbook if you didn't have ready made seasoning to hand.

Thanks Chelsea, sounds nice.  My rice stuck to the bottom and burnt on a bit too - wasn't happy about that!  Perhaps the butterfly should be used as the original recipe states.

  And you are still alive to tell the story Trudy   That happens a lot from stories I have heard in the past - always by a non-drinker.  DH's think their alcohol is safe.

Today whilst babysitting at DD's place, I used her TMX to make a carrot and lentil soup then when I got home I converted a broccoli & zucchini risotto but it wasn't that successful - rice overcooked and vegies undercooked.  Decided I don't really like risotto anyhow so no wonder this is only the second time I have made it. DH thought it was OK but he doesn't like risotto either. No more risottos for me!