Thermomix Macaroni Steam

This was inspired by brazen during her visit to her Mum & Dad's. Although there was no method included it seemed like a dish for the Thermomix with the good old Varoma steamer.

Although it is basic it had a wonderful soft custardy texture and was a success.

Please do not take the times as gospel. Better to underdo the chopping, mixing and cooking and do some more if needed.

Thermomix Macaroni Steam

Ingredients:

200g tasty cheese, cut into 2cm cubes
800ml water
1/2 tsp salt
250g macaroni (uncooked)
1 onion, peeled & quartered
3oz butter
1/4 cup celery, sliced
1/4 cup capsicum, cut into dice
1/2 cup creamed corn (or fresh corn kernels creamed in TMX)
3 eggs
2 cups milk
S&P

Method:

Grate cheese for 10 seconds on speed 8. Remove & set aside.

You can boil the water in the Thermomix as per instruction to cook the pasta, but I usually cheat and place boiling water into the bowl then heat for 4 minutes at 100°C on speed 1. Add the macaroni and set to 5 to 8 minutes (depending on size of tubes) at 100°C on reverse speed soft. Drain and set aside.

Without cleaning the bowl, add onion and chop for 5 seconds on speed 7. Add butter and cook for 4 minutes at 100°C on speed 1. Add celery and capsicum and cook for 5 minutes at 100°C on reverse speed 1. Remove and set aside.

Place the corn, eggs and milk in TMX bowl. Mix for 5 seconds on speed 5. Add cheese, onions, celery, capsicum and macaroni to the bowl and mix for 5 seconds on reverse speed 5 or longer until mixed through. Check seasoning and adjust with salt & pepper and mix through for 3 seconds on reverse speed 5.

Pour mixture into a greased baking dish that fits into your Varoma without blocking the steam holes below. ( I will do a post on dishes etc that I use). Cover the dish with some paper towel & then tin foil and secure. Place 1000ml water into the TMX bowl (no need to clean out bowl) and place lid on top then position Varoma and place baking dish inside. Set for 20 minutes at Varoma temperature on speed 3. After 20 minutes carefully remove foil & paper & check to see if the custard is setting in the middle. You may need to cook for another 5 to 20 minutes depending on shape of the dish used. The custard will continue to firm after you remove it from the Varoma so don't overdo the steaming.

Once firm, remove the Varoma from the lid and allow to sit for 5 minutes before lifting the dish out to serve.