Sunday, 3 January 2016
Winter 2016 Demonstrations
If you would like to attend a demo, please contact me via email at Hayley.vogler@nobelhaus.ca or call 705-295-1212 to reserve your spot.
Tuesday, 29 December 2015
Thai Red Curry Paste
A little effort is required in purchasing all of the items you need to make this paste, but it is worth it. Once you have this in the fridge, you can add it to curry dishes without much else and have a very flavourful meal.
Tip - Use gloves when handling the hot peppers to save your hands from stinging for hours
http://www.recipecommunity.com.au/basics-recipes/thai-red-curry-paste/221023
Tip - Use gloves when handling the hot peppers to save your hands from stinging for hours
http://www.recipecommunity.com.au/basics-recipes/thai-red-curry-paste/221023
Jo's Best Ever Butter Chicken with Cauliflower Rice
This recipe is one for the books! It is very easy to make, and requires little preparation. I've made it 4 times in the last 5 weeks.
http://www.quirkycooking.com.au/2015/11/my-best-butter-chicken-ever/
http://www.quirkycooking.com.au/2015/11/my-best-butter-chicken-ever/
Cleaning Tips
These are great tips from ThermoFUN on how to give your bowl a deep clean:
http://thermofun.com/
http://thermofun.com/
Friday, 17 April 2015
2 Egg Omelette
2 Egg Omelette
I've been making these every day this week with free- range eggs and I'm hooked! Let the Varoma do the work for you. This is an oil-free steamed omelette that is so delicious and easy. Try it and you will be hooked, too!
Line Varoma tray (bottom) with parchment paper. I rinse the paper with water and ring it out first for easier forming. For a quicker omelette, fill your kettle with water and boil before the next step. I do this to save myself some time.
You can use whatever meat/ veggies you like but here is what I've been using: red onion, ham, grape tomatoes, spinach and feta cheese.
Toss in meat & veggies (I just throw in a little of everything - use as much as you like, just note the more you add the longer it will take to cook). Chop 7 seconds, speed 4. Add 2 eggs, salt & pepper and mix for another 7 seconds, speed 4. Pour mixture into the prepared Varoma. Sprinkle cheese on top and cover with Varoma lid.
Pour 500 g boiling water into TM bowl (don't worry about rinsing it out first). Set Varoma temperature, 5 minutes, speed 4 (measuring cup off). Once Varoma temperature is reached, place Varoma with the lid on over TM bowl. Cook at Varoma temperature, 7 -11 minutes depending on how many toppings you've added, speed 4.
Serve with salsa, chili sauce or ketchup. Enjoy!
I've been making these every day this week with free- range eggs and I'm hooked! Let the Varoma do the work for you. This is an oil-free steamed omelette that is so delicious and easy. Try it and you will be hooked, too!
Line Varoma tray (bottom) with parchment paper. I rinse the paper with water and ring it out first for easier forming. For a quicker omelette, fill your kettle with water and boil before the next step. I do this to save myself some time.
You can use whatever meat/ veggies you like but here is what I've been using: red onion, ham, grape tomatoes, spinach and feta cheese.
Toss in meat & veggies (I just throw in a little of everything - use as much as you like, just note the more you add the longer it will take to cook). Chop 7 seconds, speed 4. Add 2 eggs, salt & pepper and mix for another 7 seconds, speed 4. Pour mixture into the prepared Varoma. Sprinkle cheese on top and cover with Varoma lid.
Pour 500 g boiling water into TM bowl (don't worry about rinsing it out first). Set Varoma temperature, 5 minutes, speed 4 (measuring cup off). Once Varoma temperature is reached, place Varoma with the lid on over TM bowl. Cook at Varoma temperature, 7 -11 minutes depending on how many toppings you've added, speed 4.
Serve with salsa, chili sauce or ketchup. Enjoy!
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