Mashed potato and steamed vegetables

This recipe is great for your meat + veg meals. Cook your potatoes in the bowl whilst steaming your veg in the Varoma. Easy!

You can use any vegetables that you like of course.

I like this mashed potato recipe because it’s simple (and the way I made it before I had my Thermie) – potatoes, bit of butter, splash of milk and seasoning… I would then holla out to hubby to mash if he was around, but if not, well we were going to eat a lumpy mash. But not anymore! Silky smooth mash in 30 seconds flat.

The mash recipe in the Everyday Cookbook (EDC) is super tasty but it cooks in milk rather than water and includes both butter and Parmesan cheese… I reserve it for special occasions!  

I love to use sweet potato. If you use white potato, make sure it’s a good mashing variety – the purple or pink skinned ones work well.

This recipe is from the Recipe Community:


5 potatoes
3 carrots, large
500g pumpkin
frozen peas and corn
30g butter



– cut potato into small pieces and place into simmering basket

– cut carrots into thin sticks and place in varoma

– cut pumpkin into medium size pieces and place on varoma tray

– put frozen peas and corn on varoma tray

– fill bowl with 1000ml water (preboil in kettle to save time – will shorten

cooking time)

– put steaming basket containing potato into bowl

– place lid on and shut

– place the varoma including tray on top

– cook vegetables on varoma temperature, 20 minutes speed 3 (cooking time will vary on amount and size of vegetables – test with a skewer and adjust

time accordingly)

– remove varoma – these vegetables are ready to serve or keep warm in


– remove simmering basket with potato

– pour water out of TM bowl

– transfer the cooked potato to the TM bowl

– insert butterfly

– add butter and dash of milk

– mash for 20-30 seconds on speed 3-4

This is general recipe for “meat ‘n’ veg” meal – can use many different

types of vegetables.


refer to EDC page 83 for mash potato tips


Roast potatoes

Gotta love a good roast spud! I really like this recipe because it’s a nice conversion of the way I used to prepare my spuds before roasting to golden, crispy perfection.

The Thermie’s temperature control ensures the potatoes cook evenly and efficiently – and there’s peace of mind knowing there will be no boil-overs/overcooked/undercooked potatoes vs. the old stove top method!

This recipe hails from the Recipe Community:


1000 grams potatoes peeled and quartered
rock salt
mixed herbs, fresh
cold pressed olive oil
500 grams water

1. Peel all the potatoes and cut into quarters. Place all in the varoma.
2. Place water in the bowl and cook potatoes on varoma temp, speed 2 for 20 minutes.
3. While leaving the potatoes in the varoma over the sink drizzle oil, herbs and salt. Place lid on varoma and shake for approx 20 seconds.
4. Pour potatoes into baking tray and bake in moderate oven until crispy approx 40 – 60 mins.


Green curry paste

Thermomix Green Curry Paste IngredientsI love the aroma of fresh curry paste and with the Thermie it’s blitzed in seconds. Hooray!

I used Alvin Quah’s recipe, but used a couple less chillies as I’m a bit of a wimp when it comes to spice.


  • 6 medium green chillies, roughly chopped
  • 4 spring onions/shallots, roughly chopped
  • 3 coriander roots
  • 2 stalks lemon grass, white part only
  • 3 kaffir lime leaves
  • 1 tsp shrimp paste
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 2-4 cloves garlic
  • 1 tbsp fish sauce
  • 20g oil


  • Place all ingredients into the TM bowl and mince for 30 seconds on speed 9. Scrape down sides of bowl and repeat of necessary. If paste is too dry, add a little extra oil.
  • Store in airtight jar in fridge until use.

You can see Alvin making the paste too. Along with his kangaroo green curry. You could substitute kangaroo for chicken. Check it out !

I’m going to make a green chicken curry with the paste and will post the recipe when I’m done. Also considering green chicken curry pies with spelt pastry. Yum 🙂