Thursday, May 26, 2011


I am 100% guilty of owning quite a collection of cookbooks, but not making the effort to make something new.  As a reasonably new Thermomix owner, I've been concentrating on making recipes from the forum that are tried and tested, or from the Everyday Cookbook, or making things that we've always made.  I've done plenty of experimenting with the baking side of things (you may have noticed a bit of a theme on my blog) as I can do this during the day without the pressure of having to put up something edible for my three ravenous boys for dinner.

So, in an effort to remedy this, I was thumbing through my copy of Janelle Bloom's Fast, Fresh and Fabulous earlier this week looking for some recipes to try.  I decided this would be a good one to try in the Thermomix, because when required, it can be really delicate and I wanted to see how slow cooked strips of capsicum would hold up.

The answer would be...really, really well.  I was surprised as I did kind of expect capsicum mush at the end of the cooking time, but not to be.  I was also surprised at how well the capsicum was stirred around while cooking when using soft speed.  Often I have found that this is just not enough to get things moving, particularly when the bowl is nearly full.

Anyway, this turned out to be a lovely topping for our scotch fillet steaks tonight for dinner.  Quite tart, so a good match for the rich meat.  I expect that the flavour may indeed develop further as it sits in the fridge over the next couple of weeks.


20 grams olive oil
1 small brown onion, halved
2 cloves garlic
2 red capsicum, cut into strips
1 yellow capsicum, cut into strips
1 orange capsicum, cut into strips
1 can whole peeled tomatoes, chopped
1 teaspoon caster sugar
3 teaspoons red wine vinegar


1. Place onion and garlic in TM bowl and chop for 5 seconds speed 5. Scrape down. Add the oil and cook for 5 minutes at 100ºC speed 1. Add the capsicums and cook for 20 minutes 90ºC speed soft + reverse.
2. Add tomatoes, sugar and season with salt & pepper. Cook (without MC) for 15 minutes at 100ºC on speed 1 (or until sauce has thickened). Add vinegar and cook for 1 minute 100ºC speed 1.
Janelle recommends this as a great sandwich filler with ham, or tossed through hot pasta.  I tend to agree.  I think I'll be having a great dollop of this on a fresh, hot, crusty bread roll with leftover corned beef for lunch tomorrow.  And it may very well turn up in next weeks meal plan as a quick and easy pasta dinner.

Happy cappy days :)

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