potatoes Archives - One Girl and her Thermie

Save with Thermomix and make your own spuds

Ingredients

500 g water
1000 g potatoes (see tip), peeled, quartered (approx. 5 cm)
4 Tbsp vegetable oil
coarse sea salt, to taste
ground black pepper, to taste
5 – 6 garlic cloves, lightly crushed, to taste
4 sprigs fresh rosemary, leaves only

Preparation

Place water in mixing bowl. Place Varoma dish into position then weigh in potatoes. Distribute potatoes between Varoma tray and Varoma dish, ensuring some holes remain uncovered for steam to circulate, then insert Varoma tray. Cover Varoma then steam 16-18 min/Varoma/speed 2 until almost cooked and edges are softened (see tip). Towards the end of this time, preheat oven to 190°C.
Remove covered Varoma and shake slightly to roughen edges of potatoes, then transfer to a large roasting tin. Drizzle over oil, sprinkle with salt and pepper to taste then roast for 30 minutes (190°C). Turn potatoes, add garlic then roast for a further 10 minutes (190°C).
Add rosemary then roast for a further 5-10 minutes (190°C) until golden and crisp. Serve immediately.

Hints & Tips

Roast potatoes are an essential accompaniment to any roast meal. In this version, we steam the potatoes in the Varoma before finishing them off in the oven with a couple of garlic cloves and a few sprigs of rosemary. Serve them to your guests and watch them fight over who gets the crispiest ones!
King Edward, Maris Piper and Désirée are good roasting potato varieties.
To get ahead, par-steam potatoes in step 1 then allow to cool before freezing. For extra crunchy results, transfer frozen potatoes to a large roasting tin and continue with recipe, roasting from frozen, watching carefully in step 3 to avoid over-cooking.
Goose fat can also be used for roasting the potatoes. Although no longer vegetarian, the results will be even crispier.

Nutrition per 1 portion

Calories 892.4 kJ / 213.3 kcal
Protein 3.5 g
Carbohydrates 30.2 g
Fat 9.6 g
Saturated Fat 1.4 g
Fibre 3.8 g
Sodium 14 mg

Get this recipe on Cookidoo https://cookidoo.co.uk/recipes/recipe/en-GB/r491037

Thermomix Blade Cover and Peeler

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Just when you thought owning a Thermomix couldn’t get any better, Vorwerk has done it again. Introducing the newest Thermomix accessory – the blade cover and peeler.

The Blade Cover & Peeler is the 2-in-1 accessory for the Thermomix® TM6® and TM5 that will take your cooking to the next level. Clean, scrub and peel vegetables without the mess or fuss at the touch of a button.

See a video of Thermomix Blade Cover Peeler in action

The new generation Blade Cover and Peeler not only protects the food during slow cooking and sous-vide cooking but now effortlessly scrubs and peels your potatoes. Why peel potatoes when you don’t have to? With the new Blade Cover & Peeler, your Thermomix TM5 or TM6 will effortlessly peel your potatoes and root veg for you.

Peeling Vegetables

The Blade Cover & Peeler is placed over the blade. To do this, hold it by the central plastic insert and make sure the shaft with the peeler is correctly positioned. Ensure the upward curved parts are on top of the higher positioned blades then press peeler down to secure it to the mixing knife. Place the vegetables in the mixing bowl (max. 800 g). For best results, use vegetables of the same size.
Add 600 g water, regardless of the number of vegetables used, and add 1 tsp oil (optional) to reduce frothing.
When using your Thermomix TM6, secure the lid and measuring cup then start Peeler mode.
With the Thermomix TM5, place the simmering basket on the mixing bowl lid instead of the measuring cup and peel your vegetables 4 minutes/speed 4.
Once the mode has finished, drain the peeled vegetables (retain the nutrient-rich water to water your plants) and continue preparing your recipe.

Sous-vide cooking and slow cooking

The blade cover peeler is the perfect accessory to make-ahead meals. These melt-in-the-mouth dishes will wait until your family or guests are ready to eat, without overcooking. The peeler function will help with the preparation, leaving your hands free and clean for other things. Let Thermomix take the effort out of cooking.

You’ll transform cheaper cuts of meat, fish, and poultry into the richest melt-in-the-mouth dishes by cooking them low and slow with the Thermomix Blade Cover attached for slow cooker mode. Just let your new Thermomix slow cooker do its thing while you do yours (work time, family time, or my time). Your food will be kept warm, without over-cooking, until you’re ready to plate up.

Or try out the French sous vide method when you treat yourself to those more expensive, finer cuts of meat and fish. Follow the simple guided cooking steps and we guarantee you’ll get the biggest restaurant-quality bang for your buck with the juiciest, nutrient-rich, and perfectly tender food you’ve ever cooked.

This beef rendang is by far my favourite slow-cooked meal using the blade cover peeler and I highly recommend it.

You can buy the blade peeler cover directly on the Vowerk UK website, here. If you’ve enjoyed this article then please add me as your Advisor, if you don’t have one. Either type my Advisor Number, 800 000 0068 or start typing my name, Ankita Stopa and it’ll come up. I don’t make commissions on accessories, but it’s just nice to be linked so we can stay in touch especially for recipe swaps and recommendations.

Keep cooking up a storm.

Contact me today
Advisor Name: Ankita Stopa
Advisor ID: 800 000 0068
Phone: 07977 563537
Email: Ankita@onegirlandherthermie.co.uk