Sourdough discard waffles

Ingredients

142 g AP flour
6 g baking powder
30 g granulated sugar 
4 g salt 
2 large eggs
170 g whole milk
226 g sourdough starter, unfed/discard 
40 g unsalted butter

Method

1. In a medium bowl, whisk together flour, baking powder, sugar, and salt until well combined.
2. In a large bowl, whisk together eggs, milk, starter, and melted butter until well combined.
3. Add dry mixture to wet mixture and whisk until just combined. (Depending on the thickness of the starter, you may need to adjust the batter's consistency. It should be the consistency of pancake batter. Add milk to thin it, if necessary.)
4. Cook in waffle iron according to the manufacturer's directions. Serve right away with butter and maple syrup.

Chicken Pot Pie

 

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Ingredients

Chicken & broth:

• 600 g/1.2lb chicken breast (or boneless thighs)
• 2 cups / 500 ml milk , any fat % (Note 1)
• 1 cup / 250 ml chicken broth (stock)
• 2 tsp chicken or vegetable stock powder (Note 2)
• 2 sprigs thyme , optional

Chicken Pot Pie:

• 1 large onion , chopped
• 2 large carrots (3 small). chopped
• 3 celery ribs , chopped
• 2 garlic cloves , minced
• 50 g / 3 tbsp butter
• 1 tsp dried thyme
• 1/3 cup / 85 ml white wine
• 1/3 cup / 50 g flour
• 1/2 cup / 50 g grated parmesan
• 1/2 tsp black pepper
• 1 cup frozen peas , no need to thaw
• 2 sheets puff pastry (enough to cover pots, with drape)
• 1 egg , lightly whisked

Instructions

Chicken:

• Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken and thyme.
• Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split).
• Remove chicken, shred or dice (don't worry if inside a bit uncooked). Cover pot and set poaching liquid aside.
• Chicken Pot Pie:
• Melt butter in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add thyme, carrot and celery, cook for 3 minutes or until carrot is softened.
• Add wine. Stir, scraping the bottom of the pot, and cook for 1 1/2 minutes or until wine is mostly evaporated.
• Add flour and stir for 1 minute.
• Add about half the reserved poaching liquid and stir until all flour is incorporated - it will be a thick sludge.
• Add remaining milk broth, parmesan, pepper. Stir.
• Add chicken and peas, stir.
• Once mixture is heated (you'll see steam), cook for 3 minutes to thicken the sauce, stirring regularly. (Note 3)
• Remove from heat. Spoon into oven proof pots - 4 large or 6 small (Note 4). Cool in fridge at least 30 minutes. (Note 5)

Assembly & Baking:

• Meanwhile, remove puff pastry from freezer to partially thaw. Then use a bowl as a guide to cut rounds from the pastry about 2.5cm / 1" wider (all the way around) than the pots - be generous!
• Preheat oven to 180C/350F.
• Brush edge of pots with egg. Top with puff pastry, folding down the edges.
• Brush pastry with egg. Cut a 2cm / 2/3" slide in the middle with a small knife.
• Bake 35 - 40 minutes until deep golden.
• Serve immediately!

Notes

1. Cream option - if you'd like to make it even richer, reduce milk by up to 3/4 cup and swap for cream. But DO NOT ADD when poaching chicken, stir it in when the poaching liquid is added into the pot after adding flour.

2. Stock powder - I like Vegeta which is a vegetable stock powder. Or use 2 x chicken bouillon cubes, crumbled.

3. Sauce thickness - whatever the sauce thickness at this stage is what it will be when the pies comes out of the oven.

4. Pot Sizes - Use 4 large about 2 cups / 500 ml / 16 oz capacity (about 11 - 12 cm wide) OR 5 to 6 smaller ones about 375ml / 1.5 cups / 12 - 13 oz (~10cm wide). Or one large pie dish / skillet - 8 cups / 2 L / 2 quarts.

5. Cool Filling  - hot filling will melt the butter in the puff pastry dough, resulting in less puffing. As long as the surface of the pie filling is cool(-ish), that's good enough.

6. Pie Base - A number of readers have asked how to make this using puff pastry as a pie base. Here's how: Spray pots with oil or grease with butter. Line pots with puff pastry with excess to drape over the edge, then place in oven at 180C/350F. After 10 minutes or whenever the partially cooked base starts to puff up, just push it back down. Repeat once more or as required to stop the puffing (it doesn't take much). Then once the pastry is golden, remove from oven and let cool. Fill with COOLED filling. Brush egg across the pastry rim then top with puff pastry lid. Bake per recipe, turn out of pots. 

7. STORAGE: To freeze or refrigerate uncooked, cool filling completely. Then top with pastry, egg wash, cut slit. Freeze 3 months or refrigerate up to 2 days. Thaw overnight (if frozen) then bake per recipe. Note: Thawed then refrozen puff pastry as well as thawed then refrigerated puff pastry does not puff up quite as much but the difference isn't significant.

Cooked Chicken Pot Pies will keep in the fridge for up to 4 days. Best reheated in the oven covered in foil so the pastry can crisp up slightly, 20 minutes at 180C/350F.

8. Nutrition per serving 

Nutrition Facts

Chicken Pot Pie

Amount Per Serving

Calories 588Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 11g69%

Cholesterol 144mg48%

Sodium 1191mg52%

Potassium 1152mg33%

Carbohydrates 36g12%

Fiber 4g17%

Sugar 12g13%

Protein 47g94%

Vitamin A 6245IU125%

Vitamin C 22.4mg27%

Calcium 344mg34%

Iron 2.9mg16%

* Percent Daily Values are based on a 2000 calorie diet.

Roast Pumpkin, Spinach and Feta Salad

Prep Time 10 mins

Cook Time 25 mins
Total Time 35 mins

Servings: 4 - 5 people
Calories: 264cal

Ingredients
Pumpkin:
600 g / 1.2 lb pumpkin (after peeling), cut into 3cm / 1.25" cubes (Note 1)
1 1/2 tbsp olive oil
Salt and pepper

Dressing:
2.5 tbsp / 50 ml extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp honey
Salt and pepper

Salad:
1/4 cup / 35g pine nuts (Note 2)
150 g / 5 oz baby spinach leaves (4 handfuls)
60 g / 2 oz feta , crumbled (or more!!)

Instructions

1. Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection).
2. Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden but not mushy. (Note 3) Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool.
3. Shake Dressing in a jar. Taste and adjust to taste. I like it a bit sharp because it balances out the flavours in this salad.
4. Toast pine nuts in a dry skillet over medium heat until light golden and it smells nutty. Remove pine nuts from skillet as soon as it's ready.
5. Place Spinach in a bowl. Drizzle with a bit of dressing then toss.
6. Add pumpkin, just a bit of feta and pine nuts, then GENTLY BRIEFLY toss just to disperse the feta. (If you toss vigorously, the feta can make it look messy).
7. Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing (dressing doesn't stay on baby spinach well, so worth drizzling at end). Serve!

Video

Notes

1. You can use any pumpkin or squash for this recipe. 
2. Pine nuts are expensive but worth using in this recipe, it's the perfect finishing touch However, you can sub with any other nuts of choice. Chopped almonds and macadamias are great.
3. Pumpkin turns to mush if baked for too long. You don't want mush in your salad. So keep an eye on it - it should be tender with a nice golden surface on at least 2 sides (i.e. the sides that were in contact with the tray during baking). And also, loosen pumpkin from tray using an egg flip / spatula when you take it out of the oven - if you don't do this while hot, it might stick to the tray.
4. Nutrition per serving, assuming 4 servings and that all the dressing is consumed. Reality is that most of the Dressing ends up at the bottom of the bowl because dressing doesn't stick that well to baby spinach. So actual calories will be less than this.

Mango Swiss Roll

Difficulty: easy

Preparation time: 10 min
Total time: 40 min
Serving size: 8 slices

Ingredients
Sponge

3 large eggs
120 g caster sugar, plus 1 Tbsp
70 g self-raising flour

Filling
200 g double cream
80 g Greek yoghurt
50 g icing sugar, plus extra for dusting
100 g ripe mango, sliced (5 mm)

Preparation

Sponge

1. Preheat oven to 180°C and line a swiss roll tin (30 cm x 20 cm x 1 cm) with baking paper.
2. Insert butterfly whisk. Place eggs and sugar in mixing bowl then whisk 6 min/speed 3.
3. Place a small bowl on mixing bowl lid and weigh in flour. Remove then sieve flour into mixing bowl and mix 15 sec/speed 2.5. Remove butterfly whisk. 
4. Transfer mixture to prepared tin, gently smoothing out into corners. Bake for 14-16 minutes (180°C) until well risen and just firm to the touch. 
5. Meanwhile, clean mixing bowl and butterfly whisk then scatter 1 Tbsp sugar over a piece of baking paper larger than the swiss roll tin.
6. Once sponge is cooked, immediately tip out onto sugar coated baking paper. Carefully remove baking paper lining, then make an incision about 1 cm in from the short edge, being careful not to cut through the sponge - this makes it easier to roll up. Gently roll up sponge, with sugar coated paper inside. Cover with a damp tea towel then set aside to cool.

Filling

1. Once sponge is cool, prepare filling. Insert butterfly whisk. Place cream, yoghurt and icing sugar in mixing bowl then whip until soft peaks form/speed 3, watching carefully to avoid over-whipping.
2. Remove butterfly whisk then fold in sliced mango with spatula.
3. Unroll cooled sponge, then spread filling evenly over surface, leaving a 1 cm border around the edge. Roll up, leaving behind the baking paper, then transfer to a serving plate. Dust with icing sugar and serve.

Simple Egg Salad for Sandwiches

Ingredients

8 eggs
½ cup mayonnaise
1 teaspoon prepared yellow mustard
¼ cup chopped green onion
salt and pepper to taste
¼ teaspoon paprika

Method

1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

Garlic Steak & Cheesy Potato Hash Foil Packs

Prep Time: 10 mins

Cook Time: 15 mins
Total Time: 25 mins

Servings: 4 serves

Ingredients

0.33 cup garlic butter divided

For The Potatoes:
17.33 ounces baby Yukon potatoes (or 750 grams), washed (peeled or unpeeled), cut into 1-inch pieces
0.17 cup onion diced
1.33 tablespoons fresh parsley finely chopped
Salt to taste
Cracked black pepper to taste
0.22 cup diced bacon cooked
0.22 cup scallions (or green onions/shallots), sliced

For The Steak:
1.33 pounds whole eye fillet (or ribeye) steak (or 1 kg)*, AT ROOM TEMPERATURE. Pat dry with paper towel for best results.
Salt to taste
Cracked black pepper to taste
0.17 cup cheddar cheese shredded
0.17 cup mozzarella cheese shredded**

Instructions

1. Preheat grill to medium-high heat.
2. Make a batch of this Garlic Butter. Divide in half and melt in the microwave for 20-30 seconds. Combine the potatoes and the onions in a bowl. Pour the melted garlic butter over the top; set aside.
3. Spread the remaining non-melted butter over the steak to evenly coat.

FOR WELL DONE STEAKS:
Slice your fillet into 2-inch thick slices (if the pieces are too small they will dry out). If you like your steak dry, cut them smaller.

FOR MEDIUM RARE STEAKS:
Cut your fillet into 4-inch long pieces (see above pictures or video for reference). The bigger you cut them, the more juicy the steak will be once its done. For rarer steaks, but them bigger (5 or 6 inch pieces).

TO COOK:

1. Tear four or six 15-inch (40cm) pieces of heavy duty foil and arrange on your kitchen counter or bench top. Divide steaks and potatoes among the top half of the foil sheets. Sprinkle with parsley, and season with salt and pepper
2. Fold up the sides of the foil first over the steak and potatoes, then fold up the entire bottom half of the foil over the ingredients to join the ends. Fold down to seal, pressing the seal tightly to prevent any juices from spilling out.
3. Place foil packets on the HOT grill, cover and cook for 7 minutes on one side. Flip and cook on the other side for a further 5 minutes, until potatoes are cooked through, (about 12 minutes all together). CAREFULLY open the foil packets (being careful of the escaping steam). Sprinkle the cheese over the potatoes, and loosely tent with the foil again to allow the cheese to melt through for a further 3 minutes while still on the grill.
4. Top the potatoes with the cooked bacon, garnish with the scallions (or green onions), and season with a little extra salt and pepper, if needed.

Notes
*It's very important you use a cut of steak that will stay tender during the cooking process. Eye fillet, ribeye, porterhouse, top sirloin, etc.
**Substitute cheddar/mozzarella with Monterey Jack cheese if you prefer.
For Stove Top:
If you can, use a cast iron skillet or a heavy based pan. Preheat skillet over medium heat. When foil packs are ready, place them in the hot, preheated skillet to cook for 7 minutes, covered (you may need to do them in batches of two). Flip and cook for a further 7 minutes (covering again), until done.
For Oven:
Preheat oven to 220°C | 430°F. Prepare foil packs; place packs on a baking sheet/tray, and bake for 20-30 minutes in the HOT oven. Flip packs and cook for a further 10-15 minutes, or until cooked to your liking. OPTIONAL: open foil packs being careful of trapped steam, and broil for 3-4 minutes, until charred. REMEMBER the result of meat depends on how large or small you cut your pieces!

Sausage Buns

Ingredients

Items A:
250g fresh milk
1 egg
45g sugar
7g yeast

Items B:

450g bread flour

5g salt

60g butter (softened)

16 sausages (boiled beforehand)

Egg wash - 1 egg + 2 Tbsp fresh milk

Sesame seeds (for spinkling)

Method:

1. Add items A into MB, mix 2 min/37C/speed 2.
2. Add items B & knead 3 min.
3. Add butter, knead another 3 min. Scrape down sides.
4. Remove dough & shape into a ball & rest for 10 min.
5. Divide dough into 16 portions, roll into long rolls and wrap around sausage. Let rest for 20-30 min.
6. Preheat oven to 180C.
7. Sweep egg wash over the rolls & sprinkle sesame seeds before baking for 18-20 min.
8. Remove from over & spread melted butter over each roll.

Video

Cantonese Beef Hor Fun

Ingredients (for 2)

200 g beef (striploin)

2 tsp (10g) light soya sauce

1 tsp (5g) sesame oil

2 tsp (10g) shao xing wine

1 tsp (5g) corn starch

225g kuey teow (1/2 packet)

2 tsp (10g) dark soya sauce

1 tsp (5g) light soya sauce

2 cloves garlic

1 shallot

2 tsp (10g) oil

1/4 carrot, slices

bunch of baby kai lan

fish cake (optional)

300-400ml hot water

2 tsp (10g) shao xing wine

1 tsp (5g) light soya sauce

1 tsp (5g) chicken stock granules

7-15g corn starch mixed with same amount of water

2 eggs

Method

1. Brush mixing bowl with 10g oil, insert butterfly & heat 6 min/Varoma/Reverse Spoon.
2. Whilst bowl is heating, separately marinade beef and kuey teow with the grouped ingredients.
3. Add kuey teow into MB, cook 4 min/Varoma/Reverse Spoon. When done, remove butterfly & pour into plate.
4. Add beef slices, cook 4 min/Varoma/Reverse Spoon. If beef is thick, may need extra 2 mins to cook. Pour on top of kuey teow.
5. Chop garlic & shallot 5 sec/speed 4. Add oil & saute 3 min/120C/Speed 1.
6. Add in chopped vegetables, fish case if using, water & seasoning. Cook 4 min/Varoma/Reverse Spoon.
7. Remove MC, extend cooking time to 1:30 min/Varoma/Reverse Spoon, add in corn starch slurry, then add in eggs.
8. Pour broth over beef and kuey teow.

Tips

1. Cut beef as thin as possible so it remains tender & pink.
2. If beef slices are thick, cooking time will be extended.
3. More starch = thicker sauce.

Tau Foo Fah (Thermomix)

Ingredients

150g soy bean (soaked for at least 4 hours beforehand)
700g water

2 pandan leaves (knotted)

2 Tbsp corn flour

1/4 tsp GDL

Method:

1. Add soya beans & 150g water into bowl & blend 30s/speed 8.
2. Pour the mixture into a filter cloth & clean the bowl.
3. Remove the bubbles from the soya milk & pour into the TM bowl.
4. Add 500g water & knotted pandan leaves and cook for 20min/98C/Speed 2.
5. Meanwhile, add 50g water, corn flour and GDL & mix well.
6. Pour the cooked soya bean milk from a good height into the corn flour mixture & remove the bubbles.
7. Cover it & let it solidify for 1 or 2 hours & it'll be ready to serve with your preferred syrup.

Chicken Porridge with Salted Egg

Difficulty: easy

Preparation time: 10 min
Total time: 30 min
Serving size: 6 portion

Ingredients
200 g chicken breast fillets, skinless, cut into pieces (4-5 cm)
10 g light soy sauce
1 - 2 tsp sesame oil, toasted, adjust to taste
200 g rice, rinsed and drained
1600 g water
2 century eggs, washed

2 salted duck eggs, cooked, shell removed and cut into cubes
2 tsp chicken stock paste 
or 2 tsp chicken stock powder
2 tsp salt
1 pinch ground white pepper
10 g fresh ginger root, finely shredded
2 sprigs fresh coriander, leaves only, finely chopped, to garnish
2 spring onions, finely chopped, to garnish

Preparation

1. Place chicken, light soy sauce and sesame oil into mixing bowl, chop 5 sec/speed 5. Transfer into a bowl and set aside.
2. Place rice and water into mixing bowl, set Varoma dish into position, add eggs to it. Close Varoma lid and cook 16 min/100°C/speed 3. Remove Varoma and place eggs in cold water before removing egg shell, cut eggs into cubes (5 mm). Alternatively, see note.
3. Add reserved minced chicken, reserved century eggs, salted eggs, chicken stock paste, salt, white pepper powder and ginger, cook 5 min/100°C/Reverse/speed 1. Garnish with chopped coriander leaves and spring onions before serve.

Note:

• Instead of steaming the eggs in the Varoma dish, the eggs could just be cooked separately by submerging in water & cooking over medium heat for 10-12 minutes.

Sizzling Yee Mee (Thermomix)

Ingredients

3 garlic cloves 

20 g fresh ginger
30 g cooking oil
1500 g water
20 dried shiitake mushrooms rinsed & soaked
400 g chicken pieces
100 g dark soy sauce
20 g sesame oil
100 g oyster sauce
5 dried chilli, cut roughly
2 chicken stock cubes
100 g cornflour
120 g sawi
230 g yee mee
2 eggs

Method

1. Place garlic cloves and ginger in mixing bowl. Chop. 5 sec/speed 6.
2. Add cooking oil. Sauté. 3 min/120°C/speed 1.
3. Add water and mushrooms. Sauté. 10 min/120°C/reverse/speed 1.
4. Add chicken, soy sauce, sesame oil, oyster sauce, dried chillies and chicken stock. Cook. 20 min/120°C/reverse/speed spoon. Meanwhile, mix cornflour and water in a small bowl.
5. Add reserved cornflour mixture. Mix. 3 min/Varoma/reverse/speed spoon.
6. Heat up sizzling pan over stove. Pour over yee mee & sawi. Add egg. Cook 3 minutes. Serve hot.

Mexican Coffee Buns (Thermomix)

Ingredients 

For dough bread
200g full cream milk
40g caster sugar
1 ½ tsp dried yeast powder
300g bread flour, sieved
10g milk powder
¼ tsp salt
30g salted butter, soften at room temperature
40g salted butter, cut in cubes (2 cm x 2 cm), cold temperature

For coffee topping
80g salted butter, soften at room temperature
80g brown sugar
1 tbsp instant coffee granules
2 tsp water
1 egg, room temperature
80g cake flour

Preparation
Bread dough

1. Place milk, sugar, and yeast in mixing bowl, mix 3 min/37°C / speed 2.
2. Add bread flour, milk powder and salt, Knead Dough mode / 1 min.
3. Add 30g soften butter, Knead Dough mode / 3 min. 
4. Prepare pastry mat, shape the dough into a ball. Cover loosely with cling film and let dough rise for 60 min. 
5. Divide dough into 8 equal portions (approx. 70 g each) and roll into ball. 
6. Gently flatten a dough with rolling pin, put a cube of butter in the center of the dough. Wrap the dough, roll into ball and arrange doughs at least 5 cm apart from each other. Repeat this step until finished. 
7. Cover loosely with cling film and let dough rise for 60 min.

Coffee topping

1. Insert butterfly whisk. Place butter and sugar in mixing bowl, mix 2min / speed 3. Meanwhile, mix instant coffee granules with water.
2. Add egg and instant coffee mixture, mix 10 sec / speed 3.
3. Add flour, mix 20 sec / speed 3. Remove butterfly whisk.
4. Transfer mixture into piping bag and refrigerate until ready to use. 
5. Preheat oven to 180°C. Line a parchment paper on baking tray and transfer doughs on a baking tray. 
6. Pipe out the coffee topping in circular motion on the buns. Bake for 15 - 20 min (180°C) until golden brown. Serve warm.

Tips:

• To wrap the butter filling into the dough, freeze the butter filling after cutting them into cubes.
• Mexican coffee bun is best eaten freshly baked while still warm. You may re-bake the buns for 5 min (180°C) to get the crispy crust texture again.

Salad Dressing 101

 

Sambal Hebi (Sambal Dried Shrimp)

Ingredients:

200 g dried shrimp (soaked & drained)
220 ml cooking oil
30 g garlic
45 g dried chilies (seeded, rinsed & drained)
65 g red chili (seeded)
130 g shallot
5 1/2 tbsps fine sugar
1 tsp fine salt

Method

1. Process soaked dried shrimp until fine (you may pound with mortar and pestle). 
2. Blend together garlic and cooking oil until fine. Add dried chilies in 3 batches, blend until smooth. Add in red chili, blend until smooth. Add in shallot, blend until smooth.
3. Pour chili paste into non-stick cooking pan, bring to the boil. Reduce to medium heat, cook for 6-7 minutes until fragrant. Discard excess chili oil.
4. Add in sugar and salt, mix well. Add in dried shrimp, mix well.
5. Cook over medium heat for 11-12 minutes until fragrant.

Ginger red dates tea paste

Ingredients
300g old ginger
150g dried red dates (pitted)
150g dried longan (optional)
200g molasses sugar

Method

1. Place old ginger, dates & longan into mixing bowl, chop 40 Sec, gradually increase to speed 10. Scrape down sides of mixing bowl with spatula. Repeat again until smooth paste is obtained.
2. Add molasses, cook 30 mins, 100 degree speed 2. Transfer ginger paste into jars for storage in fridge. Take 1 tabelspoon of mixture with 1 cup hot water or beverage of your choice to make ginger Tea. Strain mixture through fine strainer to remove sentiments. Enjoy!

Ginger Milk Curd

Ingredients

150-200 g ginger, fresh & peeled and cut into pieces
500 g full cream milk
20-40 g sugar

Method

1. Put ginger into TM bowl, grind at 5 sec/sp 10. Use a spatula to scrape ginger down . Grind again at 5 sec/sp10, scrape it down again, Then blend at 30 sec/sp 3. Transfer mashed ginger to a very fine-mesh strainer and press with spoon to squeeze out the juice. You should get at least 25g of ginger juice. Pour juice equally to 3 small bowls.
2. Put milk and sugar in the cleaned TM bowl, heat 6 min/75°C/sp 1. Immediately pour the warm milk from a high place equally into the 3 bowls of ginger juice. Don’t move the bowls, let it set for about 15 minutes or until it solidifies. Have it warm or refrigerate it. Enjoy!

Gemma's Famous Fluffy Scone Recipe (Thermomix)

Prep Time 5 mins

Cook Time 15 mins
Total Time 20 mins

Servings: 10 large scones

Ingredients
400 g self-raising flour
60 g sugar
60 g butter cut in cubes
150 g cream
1 egg
1 pinch salt
100 g milk

Instructions

1. Pre-heat oven 220 degrees Celsius. Prepare a tray with baking paper.
2. Place self-raising flour and sugar in TM bowl. Blend 9 sec/ Speed 9.
3. Add cubed butter to the flour. Blend 9 sec/Speed 9. 
4. Add cream, egg, salt and milk to the TM bowl. Combine 30 sec/Speed 4. (the ingredients should have only just come together.)
5. Flour your bench or Thermomat and turn the dough out onto the bench or mat. (Use lots of flour as the mix will be very wet).
6. Gently pat the dough into a 2cm thick rectangle. Avoid overworking the dough.
7. Using a cookie cutter cut 10 scones.
8. Place scones on the tray so they're just touching each other.
9. Brush the top of the scones with a little milk.
10. Bake for 15 mins or until golden brown. 

Recipe Notes
Butter is added straight from the fridge. Cut into small cubes to allow easy mixing

Kacang Pool (Thermomix)

Ingredients
1 green chilli
3 garlic
20g oil

1 can kacang pool (foul medames)

1tsp black pepper

2 tsp cumin

salt to taste

1 Tbsp tomato puree

1 can water

3 eggs (with salt & pepper)

Method

1. Chop green chilli & garlic for 3sec/speed 6.5.
2. Add oil & saute for 5min/120c/speed 1
3. Add kacang pool, pepper, cumin, salt, tomato puree & water.
4. Beat eggs with salt & pepper.
5. Place wet baking paper into varoma tray & pour eggs into varoma tray and place onto mixing bowl.
6. Set 10min/ Varoma /speed 1.
7. Serve hot

Almond Sugee Cake (Thermomix)

PREP TIME 15 mins

COOK TIME 50 mins
RESTING TIME 2 hrs
TOTAL TIME 3 hrs 5 mins

SERVINGS 1 8" square

INGREDIENTS
(A)
250 g butter softened at room temp
130 g castor sugar
6 egg yolks
1 tsp vanilla extract
40 g superfine cake flour sifted
120 g sugee flour
120 g ground almond

(B)
2 egg whites
20 g castor sugar

INSTRUCTIONS

CONVENTIONAL METHOD

1. Separate egg yolks and whites. For best results, ensure the bowl that you're using to beat the egg whites is clean, and that there are no traces of yolk in the egg whites as it will ruin the meringue's ability to fluff up.
2. Cream softened butter with sugar on med speed until it becomes pale, light and fluffy - this may take up to 3-4 minutes.
3. Add in egg yolk, one at a time. Beat well after each addition of egg until creamy.
4. Add in vanilla and mix until well incorporated. If using brandy, this is when you would incorporate into the mixture.
5. Add flour, sugee flour and ground almond, mix until well combined.
6. Cover and leave to soak for 2 hours.
7. After 2 hours, preheat oven to 180°C.
8. Whisk egg whites on medium low speed until foamy then add in sugar. Beat on high speed for 2 minutes. Reduce speed to medium-high and beat until stiff peak.
9. Fold egg white meringue into egg yolk mixture in 2-3 batches until evenly mixed.
10. Pour batter into a lined and greased 8" square cake pan and level the top evenly. Bake for 50 minutes or until skewer inserted into the centre comes out clean. If cake is browning too fast, cover with foil during the last 10 minutes.
11. Remove cake from oven. Let cool for 5 minutes then unmould and leave on wire rack for 20-30 minutes until completely cool before cutting to serve.

THERMOMIX METHOD

1. Separate egg yolks and whites. If you have two TM bowls, the egg whites can go into 1 of them. For best results, ensure the bowl that you're using to hold the egg whites is clean, and that there are no traces of yolk in the egg whites as it will ruin the meringue's ability to fluff up.
2. Add butter and sugar in the TM bowl and beat for 10 secs/speed 5. Insert butterfly attachment, and whip for 2 mins/speed 3.5. Mixture should be light and fluffy now.
3. Over 50 seconds on speed 3.5, while the blade is moving, add egg yolks one at a time through the hole of TM lid. Add vanilla extract and beat 10 seconds/speed 3.5. If using brandy, add it along with the vanilla extract.
4. Scrape batter down. Add sifted cake flour and sugee flour, and mix 20 sec/speed 3.5. Scrape batter again, add ground almond, mix 20 sec/speed 3.5. Pour batter into another big bowl and rest for 2 hours.
5. After 2 hours, preheat oven to 180°C.
6. In your clean and dry TM bowl, insert clean butterfly whisk in and add the egg whites. Whip for 1 min/speed 3.5 with the MC off. Add sugar in, and whip for 2 min/speed 3.5.
7. Using a spatula, manually fold egg white meringue into egg yolk mixture in 2-3 batches until evenly mixed.
8. Pour batter into a lined and greased 8" square cake pan and level the top evenly. Bake for 50 minutes or until skewer inserted into the centre comes out clean. If cake is browning too fast, cover with foil during the last 10 minutes.
9. Remove cake from oven. Let cool for 5 minutes then unmould and leave on wire rack for 20-30 minutes until completely cool before cutting to serve.

NOTES

FLOUR SUBSTITUTE
If you do not have superfine cake flour on hand, you can also use all purpose plain flour.
CAN I USE WHOLE EGGS INSTEAD?
Not with this recipe, no. Beating air into the egg yolks and egg white separately will give you a light and fluffy cake.
Please do not substitute lesser egg yolks with more egg whites - it doesn't work that way. Stick to the ratio for a deliciously rich cake! As for the remaining 4 egg whites, I just turn them into frittata or egg white omelette for breakfast the next morning.
GROUND ALMOND SUBSTITUTE
If you're wondering if ground almond is the same as almond flour or almond meal and if they can be interchangeable, do read on.
My recipe above calls for ground almond which is almond flour - this is finely grounded blanched almonds, with skins removed. This is what you'd want to use to achieve light, airy cakes. Almond meal on the other hand, contains the skin and typically has a more coarse grind. You may also use almond meal, but I wouldn't recommend as it may affect the texture of the cake.
VARIATION
If you like the addition of alcohol in your cake, you may add 2-3 tsp of brandy into the mixture. You would do so, along with the vanilla extract.
Or you can also add some orange zest into the mix.
BAKING TIN CONVERSION
If you do not have an 8-inch square baking tin, you could also use a 9-inch (23cm) round tin which would give you the same volume/height. Do note that if you are using a smaller baking tin, this would mean your cake would be taller and therefore requires for the baking time to be adjusted.

Beer chicken (Thermomix)

Ingredients

500g deboned chicken thighs

10g dark soya sauce

20g light soya sauce

25g molasses or brown sugar

10g ginger

1 can beer

Method

1. Put all ingredients in bowl with measuring cup on & cook 25 min/Varoma/Reverse/Spoon.
2. Once finished, serve with rice.

Sponge Cake (Thermomix)

Ingredients

80 g raw cane sugar
250 g eggs (5 eggs)
80 g self raising flour
6" cake tin

Method

1. Pre heat oven to 170C
2. Insert butterfly, place sugar and eggs to beat 10 mins 40C Speed 3.5.
3. Continue to beat 5 min Speed 4
4. Add flour 5 secs Speed 4.
5. Pour batter in greased baking tin and bake at 170C for 25-30 mins.

Yong Chow Fried Rice (Thermomix)

Ingredients

300 g basmathi rice (weigh & rinse)

7 garlic cloves

50g butter

200g chicken (cubed)

50g carrots (cubed)

1 tsp white pepper

1 1/2 Tbsp salt

600g hot water

50g green vegetables

50g corn

50g white mushroom

2 eggs (scrambled beforehand)

2 sliced cili padi (optional)

Method

1. Add garlic & chop finely 5 sec/speed 7.
2. Add butter, chicken, salt & pepper, carrot & saute 5 min/120C/Reverse Spoon.
3. Pour in hot water, add in rinsed rice. Set rice cooking mode.
4. After about 10 mins of cooking, place in all veges & seafood. Measuring Cup on.
5. After finish, let it sit in bowl for 5-10 mins prior to serving.

Ground Beef Stroganoff

Prep Time: 10 minutes

Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings

Ingredients
0.5 Tbsp olive oil
0.5 lb lean ground beef
0.25 medium onion diced
0.5 lb mushrooms sliced
1 garlic cloves minced
1 Tbsp all-purpose flour
0.5 cup beef broth
0.5 cup whipping cream
0.17 cup sour cream
0.5 Tbsp Worcestershire sauce
0.25 tsp salt adjust to taste
0.25 tsp ground black pepper adjust to taste

Instructions

1. Preheat a heavy, deep pan over medium-high heat with olive oil. Add ground beef and stir to break down beef into tiny pieces. Add onions and pressed garlic. Saute until the onion is translucent and golden brown.
2. Add sliced mushrooms and saute for another 5 minutes.
3. Add flour and stir until fully incorporated. Be sure to mix in any lumps that form.
4. Add 1 cup beef broth, 1 cup whipping cream, 1 Tbsp Worcestershire sauce, 1/2 tsp salt, and 1/2 tsp black pepper and bring it to a simmer. Turn the heat to low and simmer for about 5 minutes.
5. Remove from the heat and add in sour cream. Stir to combine everything together and season to taste if needed. Serve over noodles, rice or potatoes.

Butter Chicken (Thermomix)

Ingredients

Cauliflower ‘Rice’
800g cauliflower, (cut into small florets)

Butter Chicken
4 garlic cloves
3cm fresh ginger, peeled
1 long red chilli, deseeded and halved
1 brown onion, halved
100g ghee or coconut oil
½ tsp ground cinnamon
2 tsp ground paprika
3 tsp garam masala
1 tsp ground cardamom
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric
500g coconut cream
3 Tbsp lemon juice
200g tomato paste
3 tsp sea salt
1 kg chicken thigh fillets, cut into 3-5cm pieces (or up to 1.3kg for TM5 or stovetop)

Thermomix Method

1. Place cauliflower florets into TM bowl, and chop 10 sec/speed 5, or until ‘rice’ sized pieces. Place into Varoma dish, poking a hole in the centre to let the steam through. Set aside. Wash and dry TM bowl.
2. Place garlic, ginger, and chilli into TM bowl and chop 3 sec/speed 7.
3. Add onion and chop 2 sec/speed 5. Scrape down sides with spatula.
4. Add ghee or coconut oil, cinnamon, paprika, garam masala, cardamom, coriander, cumin, and turmeric, and cook 5 min/100/speed soft. Loosen mixture from sides and base of bowl with spatula.
5. Add coconut cream, lemon juice, tomato paste, salt and chicken to TM bowl. Place Varoma dish into position, and cook 25 min/Varoma/reverse/speed soft. Cauliflower rice will steam above, as butter chicken cooks below. Check cauliflower is cooked - if not, add another 5 mins/Varoma/reverse/speed soft.
6. Place cauliflower rice into a serving dish, and butter chicken into a separate dish.
7. Serve butter chicken and cauliflower rice with steamed vegetables or a salad.

Stovetop Method

1. Process cauliflower in a food processor until chopped into rice sized pieces. Set aside.
2. Chop onion, garlic, ginger and chilli by hand, then saute in a heavy based saucepan with ghee or coconut oil, until soft.
3. Add remaining ingredients and simmer gently, covered, for 20 mins or until chicken is cooked through and sauce is beginning to thicken. Stir now and then.
4. While chicken cooks, fry cauliflower rice in a frying pan with some ghee or coconut oil, for 15 mins or until soft.

Notes

• Vegetarian Version: Replace chicken with vegetables such as sweet potato, pumpkin, cauliflower and peas and cook for 20 mins in sauce, or until done. Can add chick peas also if you like.
• Freezes well. Store for up to 4 months in the freezer.