Flavour Junkie

01/11/2025

I’ll be pimping my Sunday Chicken this week thanks to BBC Saturday Kitchen..

This recipe uses punchy Thai flavours to take autumnal British ingredients to a whole new level.

10/10/2025

I ❤️ using for recipe ideas. Tonight I fancy a tagine, so asked for a recipe…

Perfect choice — a beef tagine comes out beautifully tender in a pressure cooker, and you get all those warm Moroccan spices in a fraction of the usual cooking time. Here’s a classic, aromatic version that’s easy to make 👇

⸻

🍲 Pressure Cooker Beef Tagine

Serves: 4
Prep time: 15 mins
Cook time: 35–40 mins under pressure

⸻

🥩 Ingredients
• 700 g braising steak (chuck or shin), cut into 3 cm cubes
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp paprika (smoked or sweet)
• ½ tsp turmeric
• ½ tsp ground coriander
• ½ tsp black pepper
• 1 tbsp tomato purée
• 400 g chopped tomatoes (tinned)
• 200 ml beef stock
• 100 g dried apricots or dates, halved
• 1 tbsp honey (optional but authentic)
• 1 cinnamon stick (optional, for depth)
• Salt, to taste
• Small handful fresh coriander or parsley, to serve
• Optional garnish: toasted almonds or pomegranate seeds

⸻

🔥 Instructions
1. Brown the beef:
• Set pressure cooker to sauté/brown mode (or use hob setting).
• Add olive oil and brown beef cubes in batches until golden. Remove and set aside.
2. Sauté the aromatics:
• In the same pot, add onion and cook until soft (3–4 min).
• Stir in garlic and all the spices, cook for another minute until fragrant.
3. Deglaze and mix:
• Add tomato purée, chopped tomatoes, and beef stock.
• Stir well, scraping up any brown bits from the base.
4. Add beef back in:
• Return beef to the pot, add apricots (or dates), honey, and the cinnamon stick.
• Stir to coat everything evenly.
5. Pressure cook:
• Seal the lid and cook at high pressure for 35 minutes.
• Allow natural release for 10 minutes, then quick-release any remaining pressure.
6. Thicken (if needed):
• If the sauce looks thin, simmer on sauté for 5–10 minutes until rich and glossy.
7. Finish:
• Stir through fresh coriander or parsley before serving.

⸻

🍚 Serving ideas
• Serve with fluffy couscous, rice, or flatbreads.
• Add a side of roasted carrots or aubergine, or sprinkle with almonds and pomegranate for a traditional touch.

⸻

07/10/2025

And I’m obsessed with simply coated in gochugaru (Korean spicy pepper powder), air fried and dressed with fresh lime juice 🌽

06/10/2025

I nearly bought dates today too!! On my next shopping list 🤗

06/10/2025

🌮 Dairy-Free Mexican Slaw (Thermomix)

Ingredients
• ¼ small red cabbage
• ¼ small white cabbage
• 2 medium carrots, peeled
• ½ red onion
• 1 small bunch of coriander (cilantro)
• 1 small green chilli (optional, deseeded if you prefer mild)
• Juice of 2 limes
• 3 tbsp vegan mayonnaise
• 1 tsp honey or agave syrup
• ½ tsp ground cumin
• Salt and pepper, to taste

Optional extras:
• 2 tbsp sweetcorn kernels (fresh or tinned, drained)
• 2 tbsp diced mango or pineapple for a sweet contrast

⸻

Thermomix Method
1. Chop the vegetables:
Add red and white cabbage, carrots, red onion, coriander and chilli to the mixing bowl.
→ Turbo 2–3 times / 1 sec each (check texture; repeat once if you prefer it finer).
2. Add dressing ingredients:
Add lime juice, vegan mayo, honey/agave, cumin, salt and pepper.
→ Mix 10 sec / Reverse / Speed 4
3. Combine thoroughly:
Scrape down sides.
→ Mix 5 sec / Reverse / Speed 3
4. Taste and adjust:
Add extra lime juice, cumin or seasoning to balance the flavours.
5. Chill before serving:
Transfer to a bowl, cover and refrigerate for at least 30 minutes before serving.

⸻

Serving Ideas
• Perfect with fish, chicken or veggie tacos.
• Great as a crunchy topping for burrito bowls or pulled pork.
• Keeps up to 3 days in the fridge — stir before serving as it may release a little liquid.

26/07/2025

Love this recipe using my allotment and herb garden harvest ❤️

14/07/2025

New fridge freezer is coming today and the old one needs defrosting. Time to do a big batch cook of my freezer contents with 👩‍🍳

14/07/2025

I asked Thermomix to convert National Trust Rhubarb and Rosemary Scones recipe to - I love this app ❤️

Here’s the National Trust recipe for Rhubarb & Rosemary Scones, converted into Thermomix‑friendly form for ease and precision:

⸻

🎂 Original Recipe (serves 12) – National Trust

Ingredients:
• 750 g self‑raising flour
• 185 g butter (or plant-based margarine)
• 50 g caster sugar (for the rhubarb mix)
• 250 g rhubarb, chopped
• 120 g caster sugar (for the dough)
• 15 g fresh rosemary, finely chopped
• 350 ml milk (dairy or plant-based)


Method Overview:
1. Preheat to 180 °C (160 °C fan).
2. Toss rhubarb with 50 g sugar and rosemary; leave to macerate.
3. Rub butter into flour; add 120 g sugar.
4. Drain rhubarb (reserve syrup), mix into dough with most milk.
5. Roll to 4 cm thick, cut into 7 cm scones.
6. Brush with milk; bake 15–20 min.
7. Brush with reserved syrup.


⸻

🔧 Thermomix Version

Ingredients
• 750 g self‑raising flour
• 185 g cold butter or margarine, cubed
• 50 g caster sugar (rhubarb mix)
• 250 g rhubarb, chopped into ~1 cm pieces
• 120 g caster sugar (dough)
• 15 g fresh rosemary, chopped
• 350 g milk
• Extra milk for brushing
• Reserved rhubarb syrup

Steps
1. Preheat oven to 180 °C (160 °C fan).
2. Macerate rhubarb:
• Add 250 g rhubarb, 50 g sugar, and rosemary to Thermomix bowl.
• Mix: 3 sec / Speed 3, scrape down.
• Transfer to a bowl; leave to release juices. Reserve syrup.
3. Make breadcrumbs:
• Place flour, butter, 120 g sugar into Thermomix.
• Mix: 10 sec / Speed 6 (aim for breadcrumb texture).
• Scrape down.
4. Form dough:
• Add drained rhubarb and ~¾ milk (≈260 g).
• Mix: 20 sec / Reverse + Speed 3.
• Check texture; add remaining milk if needed: 10 sec / Reverse + Speed 3.
• Dough should be soft, not sticky.
5. Shape scones:
• Turn dough onto floured work surface.
• Gently knead a few times, roll to 4 cm thick.
• Cut into 7 cm rounds (≈12 scones), re-roll scraps.
6. Bake:
• Place on lined baking tray, brush with milk.
• Bake 15–20 min until risen and lightly golden.
7. Glaze:
• While hot, brush the tops with reserved rhubarb syrup.

⸻

💡 Tips & Notes
• Butter temperature matters: keep butter cold—Thermomix blitz helps preserve flakiness  .
• Minimal handling ensures light, fluffy scones—Thermomix mixing alarms you when dough is ready .
• Leftover syrup adds that classic sweet-glaze finish without extra effort.

⸻

✅ Summary

You’ve now got a Thermomix-adapted version that follows the National Trust’s original recipe to the letter—with pantry-friendly automation to save time and streamlines your bake day. Let me know if you’d like scaling advice, serving suggestions, or wants to bake a vegan version next!