Vegetarian Meals

Aubergine & Lemon Risotto (Thermomix) by Serena

Risotto is such a great main dish, or side. I had this as my main meal with some super crisp broccoli and my husband had a whopping great steak with a side of this risotto and he loved it. Of course I didn’t tell him it had Aubergine in it. Ha! The Aubergine is cooked down and goes creamy and sweet, you would never know its there.

Its a bit of extra time to scorch the Aubergine first but it needs to be done for the smokey flavour. I scorched the Aubergine and fried off the cubes the day before and finished this dish the next day.

So here we go, the recipe:

Aubergine and Lemon Risotto

  • Servings: 6
  • Difficulty: easy
  • Print

2 medium aubergines
60g olive oil
Tsp of salt to sprinkle

50g parmesan

Peel of 1 lemon (reserve juice) no white part please!
1 medium onion, finely chopped
2 garlic cloves

30g olive oil

10g butter

200g risotto rice
100g white wine

1tbsp stock or 2 stock cubes
550g water

20g butter
10g basil leaves, shredded


Start by burning one of the aubergines on a gas burner. Line the area around the burner with foil, and put the aubergine directly on to a moderate flame and roast for 12-15 minutes, turning frequently with metal tongs until the flesh is soft and smoky and the skin is burnt all over. Keep an eye on them the whole time so they don’t catch fire. The aubergine needs to deflate completely and the skin should burn and break. I set my smoke alarm off doing this. ūüėā

Remove from the heat and make a long cut through the aubergine. Scoop out the soft flesh while  totally avoiding the skin which is really bitter. Discard the skin, roughly chop the flesh then set aside.

Cut the other aubergine into quite small 1.5cm dice. Fry the aubergine dice in 4 batches until golden and crisp using 15g with each batch. It will soak up the oil instantly. That is normal, just keep frying, it will come good. Transfer to a colander and sprinkle with salt. Leave to cool.

Add your Parmesan cheese and  lemon peel to your tmx bowl and grate 10 sec/speed 10. Transfer into a bowl and set aside.

Place onion into mixing bowl and chop 3sec/speed 5. Scrape down sides of mixing bowl with the spatula. Add 30g olive oil and 10g butter and sauté 3 min/120C/Speed 1.

Insert butterfly whisk. Add risotto rice and sauté 1 min/120C/reverse / speed 1.5 without measuring cup.

Add white wine and sauté 2 min/ Varomsa / reverse / speed 1.5 without measuring cup

Scrape the bottom of the mixing bowl well,with spatula to loosen rice

Add stock, water and all the reserved Aubergine. Again, scrape the bottom of the mixing bowl with the spatula to loosen any stuck rice.

Cook 12 minutes/100 C/ reverse / speed 1.5. Place simmering basket on top of bowl instead of MC.

Transfer into thermo server. Stir in the parmesan and lemon peel and 20g butter. Serve with shredded or torn basil scattered on top.

Vegetable Lasagne


This lasagne is sooooo good! If you normally have a meat lasagne I promise you won’t miss the meat at all! You can make it as hard as you want, ie make your own lasagne pasta sheets and make your own sauce..or you can quicken the whole thing up by using pre made, up to you! I personally do make my own sauce, I always have a batch in the freezer and I’ll put that recipe up separately but rarely do I make my own pasta. Dried is just fine!

I use up what I have in the fridge so the layers are interchangeable but for this one I used:

1/4 large jap pumpkin, peeled and sliced 1cm thick
3 – 4 red capsicums
200g baby spinach
2 – 3 small zucchinis

1 1/2 litres of white sauce (made with mustard powder, garlic powder and dried onions)
200g vintage cheddar
30g Parmesan grated
250g ricotta cheese (optional)

3 boxes large curly lasagne sheets, or fresh lasagne

500ml pasta sauce (I make my own)


Preheat oven to 170 d fan forced

Make your white sauce by placing 125g butter, garlic powder and mustard powder in a saucepan and heating until bubbly. Add 125g flour and cook for 1 minute on medium heat. Added 1 1/2 litres of hot milk about a cup at a time, whisking the whole while to keep smooth. Add the onion flakes and simmer until thick. Salt and pepper to taste. Remove from heat and add half of the cheddar, all of the ricotta and the Parmesan. Cover and leave while you prepare the rest.

Place pumpkin slices on lined baking tray and spray lightly with olive oil. Roast until soft

Slice open capsicums and remove seed ball and white pith. Pull apart into large pieces. Place on baking tray, spray lightly with olive oil and roast until skin blisters, about 30 minutes. Remove from oven and place tea towel over them for 30 minutes to make the skins easy to pull off. Once cool, pull the skins off and discard, roughly chop up the capsicums.

Use a peeler to slice the zucchini in long strips. Chuck this on a baking tray and lightly spray with olive oil, toss to combine and bake in the oven for ten minutes.

Place your spinach on a plate and microwave for about 40 seconds, just to reduce the volume, for stacking in the layers.

Heat your sauce up and prepare to assemble.

Take a quite high pan (23cm) and line with grease proof paper. I use a loose bottom cake pan that I line with foil and then grease proof.

The layers:

Lay about a 1/4 c pasta sauce on the bottom of the pan, just enough to stop the noodles from sticking. Lay over a layer of noodles. It’s ok to overlap a bit but don’t double them up.

Lay your pumpkin over the noodles. Top with a ladle full of sauce, just enough to moisten. Add another layer of noodles.

Lay spinach over noodles and firm down. No sauce required on this layer as the spinach has so much moisture. Add another layer of noodles.

Add half of your white sauce and then cover with a layer of noodles.

Add capsicum layer and a ladle full of sauce. Cover with noodles.

Add zucchini layer and a ladle full of sauce, cover with noodles. Add your remaining white sauce and smooth out to edges, sprinkle reserved cheddar on top and bake in the 170d oven until golden, approx 30-40 minutes. If it’s browning too fast turn your oven down or move it to a cooler part.

It can be eaten right away but it’s best too cool and cut the next day as the layers look amazing and the flavours develop over night. Freezes perfectly and can be reheated from defrosted (best) but even from frozen!



Potatoes – Spuds – Taters – Murphies – Cobblers – Studs – Tubers…

Whatever your name for spuds Рlike anything, if you want a good result, you need to use the right tool for the job. You absolutely will not get good chips if you use the wrong spud Рno matter how hard you try!

This is an excerpt from the ABC:

BINTJE: A waxy potato that is an old Dutch variety with a lovely yellow flesh that’s creamy and makes a beautiful potato salad and are also ideal for frying. This potato has a long shelf life.

COLIBAN: A floury white fleshed potato that is good for mashing, baking and roasting and is used to make French fries. Widely available in Australia.

DESIREE: A very popular all-rounder with pink skin and pale yellow, firm flesh that holds its shape well so is excellent boiled, baked, mashed and in salads but not recommended for frying.

DUTCH CREAMS: The queen of potatoes! They’re a large waxy oval potato with yellow flesh, thin skin and a rich, buttery taste. They make gorgeous mash or are equally delicious boiled, roasted, baked and pureed.

GOLDEN DELIGHT: An oval, all-rounder potato with yellow smooth skin and cream flesh. It’s best mashed, roasted or fried.

KENNEBEC: An all-rounder and old favourite with white firm flesh and thin skin. Its good for baking, boiling and is very popular for chips.

KING EDWARD: A very old variety with a floury texture and creamy white flesh with a round to oval shape and smooth pale skin with pink markings. Its floury texture means it makes beautiful mash, fluffy roast potatoes and can be dry baked but is not recommended for salads or frying.

KIPFLER: A waxy, finger-shaped, knobbly potato with yellow skin and a light yellow flesh with a buttery nutty taste that is great boiled, steamed, in salads and roasted but not recommended for frying or chips.

NADINE: A waxy potato with white, firm flesh and skin that holds its shape well when boiled or microwaved. Not recommended for frying.

NICOLA: A long to oval-shaped waxy potato with yellow skin and flesh with a buttery flavour. Makes a terrific salad or boiling potato but is also great for mash, dry baking and gratins and baked dishes but not recommended for frying.

OTWAY RED: An oval-shaped all-rounder with red smooth skin and cream flesh. Great results when mashed, roasted or fried.

PATRONE: Has a light yellow skin and flesh. Its firm, waxy texture makes it excellent for roasting, baking and it’s called the ‘ultimate’ potato salad potato. Not well suited for mashing.

PINK EYE (or Southern Gold): A waxy, yellow-fleshed potato with a nutty flavour that makes great salads and can be boiled, steamed or baked.

PINK FIR APPLE: An old English heritage variety that is long and knobbly with pale pink skin. This potato is waxy and very firm so it’s great for salads and boiling and has been called the ‘ultimate’ potato salad potato. Not recommended for roasting. Cook these potatoes in the skin because they are hard to peel.

PONTIAC: A very reliable all-rounder with pink skin and white flesh. Great to boil, bake, roast, microwave and mash but not so suitable for frying.

PURPLE CONGO: A waxy potato with purple skin and flesh which adds an interesting colour to meals. This potato is good for mashing, steaming, boiling, microwaving and salads but not good for roasting and can have a dry texture when cooked.

RED RASCAL: An oval-shaped, all-rounder with dark red skin and clean white flesh with a full flavour. Best boiled, baked, mashed, roasted or fried.

ROYAL BLUE: An oval-shaped all-rounder with purple skin and yellow flesh that makes wonderful mash, great roast potatoes and chips and is a versatile potato suitable for all cooking purposes.

SEBAGO: A long to oval shaped all-rounder with white flesh and skin that’s common in supermarkets and green grocers around Australia. This potato is great for boiling, mash, roasting, baking, chips and mash.

SPUNTA: A yellow-fleshed all-rounder that is good boiled or steamed and makes lovely potato salad.

TOOLANGI DELIGHT: A potato developed in Australia. This all-rounder has deep dimples and white flesh and is great mashed, baked, fried and excellent for gnocchi.

‘NEW’ POTATOES: These potatoes are ‘baby’ freshly harvested potatoes that have a white skin and white, firm flesh and are small and sweet. They are all-rounders great for boiling, steaming, pan frying, poaching and roasting.

Dutch Cream
Pink Eye (Southern Gold)
Pink Fir Apple
Purple Congo

King Edward

Golden Delight
Otway Red
Red Rascal
Royal Blue
Toolangi Delight
(‘New’ potatoes)