I made risotto tonight; a recipe I've done a few times without problems, but this time I decided to use the 15 minutes cooking time to steam some veggies in the Varoma. When I poured out my risotto, there was a thick crust of rice stuck in the bottom. This had never happened before, so I'm suspecting that using the Varoma might change some variables of the bowl, like cooking time or heat. Any thought on this?

How about adding "Thermomix" and "Varoma" in the Spell Checker's dictionary?

Yep, you've heard this before... This is translated from the French cookbook "À table avec Thermomix". Note that I haven't tried this recipe, either. Maybe I should stop translating and actually cook!  

Quiche Without Crust

3        eggs
500 g  milk
100 g  flour
100 g  gruyère
4        slices of ham
Salt, pepper


Preheat oven at 210°C

Put the gruyère chopped in chunks in the bowl and mix 8 sec, speed 7. Reserve.

Place all other ingredients except the ham in the bowl, and mix 30 seconds, speed 5.

Add the grated cheese in the bowl, and mix 5 seconds, reverse, speed 2

Butter a pie dish. Place the diced ham in the dish and cover with the contents of the bowl.

Bake 40 minutes at 210°C

Thermomix tip: Vary the flavor of this quiche by using leftovers from your fridge, like mushrooms, cherry tomatoes, bacon…

members' comments

JD - didn't have any ham so used fresh asparagus.  It is certainly quick and easy and can be adapted to use anything you have in your fridge basically.  Nice one to whip up for unexpected visitors.  Mine lacked a bit of taste with just the asparagus so next time I will put more goodies in it to boost the flavour.

Chelsea - I had read JD's review (thanks JD) so I grabbed some extra goodies out of the fridge for flavour. I used cherry tomatoes, fresh basil, smoked ham and lot's of cracked pepper.  We all really enjoyed it with some crusty bread.  Our guests couldn't believe I had whipped it up so quickly.  I love this recipe and will be making it often.

cathy79 - Can put anything in it - cooked diced chicken, corn, cheese
Asparagus, bacon or ham, tomato
Mushrooms, capsicum, steamed broccoli and carrot
Spinach, tomato, fetta and maybe roast pumpkin? haven't tried this, brainstorming now.
Basically any quiche combination or omelette flavouring.  Need to be careful with anything with too much liquid as it goes soggy.  So not too much tomato for example. This freezes quite well.

I made this last night (with asparagus and bacon) but cooked in individual quiches in my muffin pan.  Made exactly a dozen.  I find there's something more intimate about individual pies, quiches, cakes etc as opposed to a slice of something larger.  And cooks much quicker!  Took half the time.

I gave it a go in the pizza maker (in the frittata dish) and it turned out pretty well.  I used this recipe but just 3/4 of the quantities. It wasn't quite as nice as when cooked in the oven but so fast that I will still do it occasionally for a family meal with a nice garden salad.

NomesFog - I've made this a few times from a Tupperware recipe called Impossible Quiche.
I've noticed that if you want to use a 'wet' ingredient like sliced tomatoes, if you lay it on top of the quiche as it's cooking it will not be so soggy and also it's very pretty and gives you a good guide to slicing it later!

Welcome cribnal! Looking forward to your posts!

At the risk of sounding like a broken record, here's the disclaimer: This is translated from the French cookbook "À table avec Thermomix". Note that I haven't tried this recipe, so if you do try it, please let me know how it turned out!

Quails with raisins and sweet wine

1           Small onion
1 cube   Chicken broth
800g      Potatoes
4           Quails
Salt, pepper
50g        Raisins
1 tbsp    Cornstarch
1 tbsp    Sweet wine (muscatel or port)

• Put 700g water, onion peeled and cut into two and the broth in the bowl. Put the basket in the cooking bowl and set 5 minutes Varoma temperature, speed 1
• Meanwhile, peel and cut potatoes into large cubes
• Open the quails to flatten (you can ask your butcher to do this at the time of purchase). Put the quails in the Varoma “on their back”, add salt and pepper and sprinkle with raisins
• At the stop of the timer, put the potatoes in the cooking basket; place the Varoma with the quails on the bowl and set 20 minutes Varoma temperature, speed 1
• At the stop of the timer, reserve the potatoes somewhere warm and, if necessary, continue cooking quails another 10 min at Varoma temperature, speed 1 (instead you can put the quails in the oven to brown for 10 min)
• Reserve the cooking juices in the bowl and arrange the quails and potatoes in a warm serving dish
• Add the cornstarch and sweet wine to the cooking juice in the bowl and set 3 min at 100°, speed 3
• Mix 5 sec speed 8
• Decorate the serving dish with sauce and serve the remainder in a gravy boat

Thermomix tip: Instead of potatoes, serve sweet potatoes: It will emphasize the sweet and salty effect of this dish.

members' comments

JD - I tried this recipe but changed it to chicken thighs with sultana grapes and port. I had some mashed potato over from last night so put pumpkin and carrot in the basket and put some cauliflower and broccoli to the varoma tray. Sprinkled a handful of large sultana grapes over the thighs 20 minutes into the cooking for the final 10 minutes. The jury is still out on the sauce but somehow I will try and inject a little more flavour into it next time and will discard  at least half of it before thickening. I had to use 3 tblspns cornflour & 3T Port to get it to the consistency I wanted and there was far too much of it.  Comparing the sauce to the delicious mustard sauce in the Fillet mignon recipe, this one is nowhere near as tasty.  As DH won't eat dried fruit of any description, I remembered an old recipe called Chicken Veronica which used grapes and had no complaints from him with the substitution.

In summing up, the meal was easy to prepare and the only let down was the sauce.  Oh, the onion needs to be blitzed for a short time at the beginning too as it couldn't handle speed 1 just being cut in half.

Large swiss browns are said to be portobello mushrooms and they are much easier to find in shops around here.

The literal translation of the recipe asked for "Paris mushrooms". Wikipedia said that those were Portobello mushrooms, but it may be different according to the country...

Quote from: cookie1 on June 02, 2009, 07:43:43 am

Looks lovely Warren. I also use my pizza stone for the Naan bread.

I use mine for pitta bread too

It actually works great with any kind of bread when you don't want to use a bread pan. I use it for my French baguettes