Chicken Vindaloo

Ingredients 

20 Red dried Kashmiri Chillies 

1 inch stick of cinnamon 

6 cloves 

1 tsp cumin seeds 

1/4 tsp black mustard seeds 

10 peppercorns 

1/2 tsp turmeric 

6 cloves garlic 

1 inch stick of ginger 

1/4 cup Goa vinegar sub Red Wine Vinegar or Malt Vinegar 

1 kg 2.2 pounds bone in Chicken thigh meat 

1 cup ground Onion 

1 cup pureed Tomato 

8 oz Water 

Instructions 

1. Add the masala to the Chicken and this needs to be marinated and left in the fridge for 24 hours. 
2. Puree one cup of red onion. 
3. Heat some oil and saute the onion paste and cook this for a few minutes to cook off all the raw onion taste. 
4. Add the chicken and and all the red masala marinade. 
5. Give it a really good stir, cover and allow to cook. 
6. Add the tomato puree and the water. 
7. Add salt to taste, cover and cook on low for 30 – 40 minutes till the chicken is done. 
8. Add more water as the gravy starts to thicken if required.

Sambal Daging Bawang

Ingredients
500g beef - sliced thinly

750 g large onions - sliced

500g shallots - sliced

Pepper

Salt

Asam jawa

Sugar to taste

To blend:

25g lengkuas

10 serai

25g ginger

50g shallots

25g garlic

Method:

1. Fry sliced large onions & shallots together.
2. Boil sliced beef until tender.
3. Saute blended ingredients until crispy, then add pepper, asam jawa, salt & sugar.
4. Add the beef & stir.
5. Finally add the fried sliced large onions & shallots.

Harissa (Thermomix)

Ingredients

1.75kg lamb meat
1” Ginger
5 Shallots
400g Quaker oats
800g water
½ tin evaporated milk
½ tsp White pepper
3 Tbsp AP flour
450g ghee
1 small packet saffron
¾ tsp turmeric powder

1½ tsp rose water

Salt to taste

Tied spices
2 Tbsp coriander
½ tsp jintan manis
¼ tsp jintan putih
5 cloves
5 Star anise
1-2 biji nutmeg
10 cardamoms
½ inch cinnamon

Mixed spices (Wash, dry, lightly fry & grind till fine)
3 Tbsp coriander
½ Tbsp jintan putih
¾ Tbsp jintan manis
14 cloves
¾ ” cinnamon
3 biji bunga lawang
3 biji buah pala
¾ tsp turmeric
30 cardamom

Method

1. Cut lamb meat in cubes & wash with ginger slices.
2. Wash & tie in bundle “tied spices” & boil with lamb pieces together with shallots & sliced ginger until tender, then shred fine. (30 min, 100°C/Reverse/Speed Spoon)
3. Add oats to water to soak, then warm over medium heat, stirring all the time (8 min, 70°C/Reverse/Speed Spoon). Add the milk & keep stirring till warm (3 min, 70°C/Reverse/Speed Spoon).
4. Add in the lamb, white pepper & cook, stirring until incorporated over medium low flame (20 min, 80°C/Reverse/Speed Spoon). Do not berkerak.
5. Sprinkle mixed spices slowly, making sure it’s evenly distributed, stirring continuously (5 min, 80°C/Reverse/Speed Spoon).
6. If the kambing is not hancur add some water. Keep stirring until the mix likat sedikit.
7. Add in the flour that has been mixed with some water to thicken (3 min, 80°C/Reverse/Speed Spoon).
8. Slowly add in the ghee, the saffron which has been soaked in warm water and strained & sprinkle in the turmeric stirring all the time (5 min, 80°C/Reverse/Speed Spoon).
9. When it’s thick, add in the rose water.
10. When the harissa pecah minyak and leaves the side of the pot, it is ready.

Thai Steamed fish (Thermomix)

Ingredients

1 tbsp fresh coriander, leaves only
10 garlic cloves
5 bird's eye chillies (chilli padi), adjust to taste
2 fresh red chillies, deseeded
1 tbsp sugar
50 g lime juice (approx 4 limes)
3 tbsp fish sauce
100 g water
1 tsp homemade chicken stock powder
4 stalks fresh lemongrass
600 g barramundi fish (siakap) (1 whole fish), gutted and descaled, scored (see tips)
1 fresh green lime, cut in thin slices, to garnish
*500g water (for steaming if fish only) OR 1200g water (for steaming fish and rice in simmering basket)*

Preparation

1. Place coriander leaves, garlic cloves, bird’s eye chillies, red chillies, sugar, lime juice, fish sauce, 100 g water and chicken stock powder in mixing bowl, blend 5 sec/speed 5. Transfer to a bowl and set aside.
2. Insert 2 lemongrass stalks into the cavity of the fish. Place remaining 2 lemongrass stalks on a steaming tray, arrange fish on top of lemongrass. Place the steaming tray in Varoma dish.
3. Place 1200g water (for steaming fish and 350g rice in simmering basket) in mixing bowl, set Varoma into position, steam 20 min/Varoma/speed 4 (Speed 1 if cooking without rice). Remove Varoma. Carefully open Varoma lid, discard steaming liquid. Remove simmering basket that contain rice using spatula. Pour reserved garlic lime sauce onto steamed fish.
4. Set Varoma into position, steam 2 min/Varoma/speed 1 until cooked. Garnish with green lime slices. Serve immediately.

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Kek Lapis Cempedak

Ingredients:

For the cempedak puree
600 grams of cempedak, cored
220 grams caster sugar
220 ml of water

For beating together in stand mixer
500g butter (SCS)
4 tbsp condensed milk
1 tsp cempedak essence (optional)
1 tsp vanilla essence
(Beat all of the ingredients using high speed)

For adding to stand mixer
20 egg yolks
5 egg whites
270 gram caster sugar
1 tbsp ovalette

For the flour mixture
120 g Hong Kong/Top flour
250 gram milk powder
150 gram cempedak puree

Method:

1. To make the cempedak puree - Mix all ingredients and blend until smooth. Cook briefly over low heat until thickened stir continuously)
2. To make the kek lapis - Beat the butter, condensed milk, cempedak essence and vanilla essence in a stand mixer on high speed. Set aside.
3. Using a clean bowl, beat the eggs, caster sugar, ovalette in a stand mixer using high speed until fluffy and thick. Add the butter mixture into the egg batter and stir well.
4. Add sifted flour and milk powder little by little until fully absorbed. Then add cempedak puree and stir well until immersed into mixture.
5. Grease an 8” x 8” pan and pre-heat oven to 170C.
6. Put half cup of batter for the first layer and bake it using upper and lower heat for about 5 minutes to 7 minutes. Pour another half cup of batter into the pan and bake the second layer using the upper heat for about 5 to 7 minutes. Bake the rest of the layers using the same method.
7. Once done, bake the last layer using lower heat for 10 minutes and temperature between 130°C to 140°C.

Opor Ayam

Ingredients

1 whole chicken, quartered
2 red onions
5 cloves garlic
5cm ginger
2 stalks lemongrass
5 candlenuts
1 cup cooking oil
5 cloves
5 cardamoms
125g kurma powder
100g briyani powder
250g kerisik (toasted, pounded grated coconut)
400ml coconut milk
sugar and salt to taste

Method:

1. In a pan, fry chicken until half cooked. Set aside.
2. Grind onions, garlic, ginger, lemongrass and candlenuts.
3. In a large pan, add oil and fry ground ingredients until aromatic. Add cloves and cardamom and fry for a short while. Add kurma powder, briyani powder and kerisik and stir well to combine.
4. After 5 minutes, add coconut milk and salt and sugar to taste and stir well to combine.
5. Then put chicken in and leave to simmer on low heat for another 20 to 30 minutes until chicken is cooked through.

Laksa Johor

Ingredients:

1kg ikan parang (wolf herring)
4 red onions
10 cloves garlic
7.5cm galangal
7.5cm ginger
3 stalks lemongrass
5 tbsp cili boh (dried chilli paste)
150g dried shrimp, soaked
50g fish curry powder
500ml coconut milk
150g kerisik (toasted, pounded grated coconut)
4 to 5 pcs tamarind slices
sugar and salt to taste
500ml water
500g spaghetti

For the condiments
onions, peeled and finely sliced
cucumber, peeled, cut into rolls and finely sliced
Thai basil leaves, chopped
Vietnamese mint leaves, chopped
bean sprouts, blanched
sambal belacan, as required
Calamansi limes, halved

Method:

1. Boil the fish until cooked. Debone the fish and blend till fine.
2. Blend the onions, garlic, galangal, ginger, lemongrass, dried chilli paste and dried shrimp.
3. In a pot, add some oil and sauté the blended paste and curry powder on low heat. Once fragrant, add in the blended fish and stir to combine.
4. Add in the coconut milk and kerisik and stir well. Add tamarind slices, sugar and salt to taste. Keep stirring and add water at this stage.
5. Let mixture simmer on low heat for 1-2 hours until oil appears on the surface and colour is orangey-brown and the texture of the gravy is quite thick. Remove from heat.
6. In a pot, cook the spaghetti until al dente. Plunge into cold water. Take a handful of pasta strands, and make a knot.
7. Serve 1 to 2 knots of spaghetti on a plate along with the gravy. Place the condiments on top with a dash of sambal belacan and a squeeze of lime for an extra zesty taste.

Pineapple Tarts (Thermomix)

Pineapple filling

Ingredients
1500 g fresh pineapple (core removed, cut in chunks)
120 g sugar
2 tsp lemon juice
1 cinnamon stick (optional)

Preparation

1. Place pineapple into mixing bowl, 5sec / Speed 5. Scrape down and repeat 3 times. Drain blended pineapple with Varoma dish to discard the liquid.
2. Please drained pineapple, sugar and lemon juice, cinnamon stick into mixing bowl, 30mins / 120deg / Speed 2. Place simmering basket on the lid to prevent splattering.
3. To dry up the paste, 10mins / Varoma / Speed 2, prolong time until desired texture achieved.
4. Remove and set aside to cool down before roll into little ball.

Tip : Reduce the time if the paste looks dry before the required cooking time.
Tip: Extend by 3-5min each time at varoma if the paste is still not dry enough but please monitor.

Pineapple Dough
Ingredients
350 g plain flour
20 g milk powder
20 g sugar
A pinch of salt
2 egg yolks (cold & lightly beaten)
250 g unsalted butter (cold from fridge, cut in cubes)

Preparation

1. Add plain flour, milk powder, sugar, salt & butter into mixing bowl, 15secs / Speed 6.
2. Remove from mixing bowl, and rest in chiller for half an hour before use. 

Egg Wash
Ingredient
1 egg yolk (lightly beaten)

Wrapping Process

1. Pinch a bit of pastry to wrap around a pineapple ball. Place on a lined baking tray. Repeat this process until all pineapple ball are wrapped with pastry dough.
2. Glaze pastry with beaten egg yolk and bake in a pre-heated oven at 180degree for 20 minutes or until pasty turn slightly brown.
3. Cool down tarts before store in airtight container.

Butter Cake (Thermomix)

Ingredients:

250 g salted butter, softened (room temperature) and cut in cubes 
150 g low GI brown sugar
½ tsp natural vanilla extract
5 eggs, A size
50 g fresh milk
250 g self-raising flour

Preparation:

1. Preheat oven to 170°C. Line a 20 cm x 20 cm square cake tin with baking paper. Set aside.
2. Crack eggs into a bowl, weigh in milk and vanilla extract. Set aside.
3. Pour brown sugar into mixing bowl. Mill at 10 sec, speed 10 and turn into icing sugar.
4. Insert butterfly whisk. Place butter and sugar in mixing bowl, beat 1 min 30 sec/speed 3.0.
5. Mix 40 sec/speed 3.0, adding vanilla extract, eggs one at a time and fresh milk through hole in mixing bowl lid onto rotating blades to beat the mixture into a smooth batter.
6. Add self-raising flour, mix 30 sec/speed 3. Remove butterfly whisk.  Don't extend mixing time even if you see there's flour not mixed well. Just use spatula to mix lightly with batter.
7. Transfer cake mixture to prepared square cake tin.
8. Bake for 45 minutes (170°C), top and bottom heat (no fan!) or until a cake tester skewer or toothpick comes out clean when it is inserted in the centre of the cake. Allow to cool in cake pan for 10 minutes. Transfer to a serving plate and let cool completely. Cut and serve.

Asam Pedas (Thermomix)

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

30g tamarind paste
80g ladies' fingers (approx. 7 ladies' fingers)
30g dried chillies, deseeded, soaked to soften
550g water
1 tsp salt, adjust to taste
120 g shallots
1 tsp sugar
4 garlic cloves
700g red snapper (1 whole fish), cut into slices (2 cm)
2g fresh ginger
10g fresh turmeric
20g shrimp paste
80g cooking oil

𝐏𝐫𝐞𝐩𝐚𝐫𝐚𝐭𝐢𝐨𝐧

1. Place a bowl onto mixing bowl lid, weigh in tamarind paste and 500g water. Mix, deseed and set aside. Place dried chillies, shallots, garlic cloves, ginger, turmeric, shrimp paste, cooking oil and 50g water into mixing bowl, blend 30 sec/speed 10. Scrape down sides of mixing bowl with spatula.
2. Sauté 8 min/120°C/Speed 1.
3. Add reserved tamarind-water mixture, set Varoma dish into position, weigh in ladies' fingers. Close Varoma lid and steam 5 min/Varoma/Speed 1. Set Varoma aside.
4. Add salt, sugar, red snapper and steamed ladies' fingers, cook 2 min/Varoma/Reverse/Stirring Speed. Let it stand for 2 minutes before serving.

Castella Cake (Thermomix)

Difficulty : easy

Preparation time : 15 min
Total time : 1h 45 min
Serving size : 16 slices

Ingredients
7 eggs, medium (about 60 g)
250 g of sugar
60 g of milk
80 g of honey
200 g of flour

Preparation

1. Preheat the oven to 180 ° C. Line a pan (23cm x 23cm) with parchment paper and set aside.
2. Place the butterfly. Place eggs and sugar in mixing bowl , whisk 8 min / 37 ° C / speed. 3.5 .
3. Add milk and honey, mix 2 min / 37 ° C / speed. 3.5 .
4. Combine flour around butterfly and mix 5 sec / speed. 3 . Remove the butterfly . Transfer the mixture to the prepared pan, level with the spatula and bake in a hot oven for 20 minutes (180 ° C). Cover the pan with aluminum foil and bake another 20-25 minutes (180 ° C). Carefully remove from the oven and allow the cake to cool in the pan for 5 minutes. Turn out of the mold by inverting and allow to cool on a wire rack for 40 minutes. Serve by cutting into rectangular slices.

Butter (Thermomix)

Difficulty : medium

Preparation time : 10 min
Total time : 10 min
Serving size : 250 g

Ingredients
600 g pure cream
500 g chilled water

Preparation

1. Insert butterfly whisk. Place pure cream into mixing bowl and beat 1-3 min/speed 4, or until solids and liquids have separated. Remove butterfly whisk.
2. Using the simmering basket, strain liquids from solids, reserving buttermilk for later use, if desired.
3. Place water and butter solids into mixing bowl and mix 5-10 sec/speed 4. Liquids and solids should separate again.
4. Using the simmering basket strain liquids from solids a second time, so that only butter remains. Roll the butter into a sausage shape to make butter rounds or form into a rectangular shape (see Tips). Use as needed.

Hints & Tips

1. Store in the refrigerator or freezer. You can cut butter into rounds and freeze individual portions, if preferred.
2. You can store butter in the refrigerator for up to 2 weeks.
3. This recipe will produce approx. 250 g buttermilk. Reserve the buttermilk (liquid portion) after draining in step 2 to use in scones, breads, pancakes, soups or hot drinks. Buttermilk can also be frozen for later use.
4. For butter that stays fresher for longer, wash a second time using 500 g chilled water in step 3 to ensure butter is completely clean.
5. Cream closer to its expiry date will separate faster.
6. Herb butter: place 1 garlic clove; 5 sprigs fresh dill, leaves only; 5 sprigs fresh flat-leaf parsley, leaves only; and 6 fresh basil leaves into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula then proceed as per recipe.
7. Salted butter: add ½ tsp sea salt after washing in step 3 and mix for a few seconds to incorporate. Salt assists in giving the butter a longer shelf life.
8. Spreadable butter: add 50 g oil, adjusted to taste and whip 15 sec/speed 4 through finished butter before refrigerating.
9. Lighter butter: add 50 g reserved buttermilk and whip 15 sec/speed 4 back into the finished butter before refrigerating.
10. Flavoured butter: add other flavours (e.g. oils, sugars, spices) to the butter and mix 20-30 sec/speed 4 before refrigerating.

Beef Stroganoff (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 35 min
Serving size : 4 portions

Ingredients
4 sprigs fresh flat-leaf parsley, leaves only
1 brown onion (approx. 180 g), cut into halves
30 g butter
1 tbsp ground paprika
1 pinch ground cayenne pepper, to taste
700 g beef fillet, cut into strips (6 x 2 cm)
1 pinch salt, to taste
200 g button mushrooms, cut into quarters
50 g tomato paste
100 g white wine
1 tbsp Meat stock paste
1 tbsp cornflour
1 tsp Dijon mustard
120 g sour cream

Preparation

1. Place parsley into mixing bowl and chop 3 sec/speed 7. Transfer into a bowl and set aside.
2. Place onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
3. Add butter, ground paprika and cayenne pepper and sauté 3 min/120°C/speed 1.
4. Add beef and salt and cook 10 min/100°C/Reverse/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.
5. Add button mushrooms, tomato paste, white wine, stock paste, cornflour, mustard and sour cream and cook 10 min/100°C/Reverse/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.
6. Allow to rest for 5 minutes, then garnish with reserved chopped parsley and serve hot.

Hints & Tips

1. Serve beef stroganoff with mashed potato, pasta or polenta.
2. To ensure this recipe is gluten free, always check the label of your cornflour as some may contain traces of wheat or gluten.

Mushroom Chicken Rice (Thermomix)

Ingredients

400g free range chicken, chopped into bite-sized pieces
40g dried shiitake mushrooms
250g white rice, washed
1100g water
10g old ginger, thinly sliced
25g sesame oil

Chicken marinate
25g light soy sauce
20g dark soy sauce
1 tsp salt
1 tsp white pepper powder

Rice marinate
1/2 tbsp. dark soy sauce
1/2 tsp white pepper powder
1 tsp sesame oil
1 tsp salt, adjusted to taste

Garnishing
2 stalks of spring onions, chopped
Sliced long red chilli for colour

Directions

1. Marinate chicken and rice with marinade in separate bowl for 30min.
2. Soak shiitake mushrooms until soft and cut into small pieces.
3. Place ginger and sesame oil in mixing bowl, sauté 3min/120°C/speed 1.
4. Add marinated chicken and cook 5min/120°C/Reverse/slow stir. Pour gravy into an empty bowl for later use. Set chicken aside.
5. Insert simmering basket into mixing bowl. Place water, marinated rice, chicken and mushrooms into simmering basket and cook 25min/100°C/speed 3.
6. Leave rice to rest in mixing bowl for 10min. Remove simmering basket with spatula, transfer rice and chicken into serving dish.
7. Pour some gravy over the chicken rice and mix well.
8. Garnish with some spring onions before serving.

Chicken Curry (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 1h
Serving size : 5 portions

Ingredients
750 g whole chicken legs (approx. 3 whole chicken legs), with skin and bone, cut in pieces (3-4 cm)
20 g curry powder
2 tsp salt
15 - 20 dried chillies, deseeded and soaked to soften, cut in 5 cm length
3 garlic cloves
100 g shallots (approx. 10 shallots)
5 candlenuts (buah keras)
10 g fresh turmeric, peeled
10 g fresh galangal (lengkuas), peeled
60 g vegetable oil
120 g water
15 fresh curry leaves
2 stalks fresh lemongrass, white part only, cut in 5 cm length and smashed
300 g potatoes (approx. 2 potatoes), cut in small wedges
200 - 240 g coconut milk
1 tsp sugar

Preparation

1. Place a large bowl on mixing bowl lid, weigh in chicken and curry powder. Add salt to the bowl and mix. Marinate in a cool place or refrigerated for at least 30 minutes.
2. Place dried chillies, garlic cloves, shallots, candlenuts, turmeric, galangal, vegetable oil and 20 g water in mixing bowl, grind 20 sec/speed 10 to get a smooth paste. Scrape down sides of mixing bowl with spatula.
3. Add curry leaves and lemongrass, sauté 8 min/120°C/speed 1.
4. Add reserved marinated chicken, potatoes and 100 g water, cook 12 min/120°C/Reverse Spin/speed (Ladle Stir).
5. Add coconut milk and sugar, cook 2 min/Varoma/Reverse Spin/speed (Ladle Stir). Serve hot.

Hints & Tips
Serve hot with steamed rice.
If you can’t find coconut milk, replace with plain yogurt, adjusting amount to taste.
For more curry gravy, add 200 ml coconut milk in step 5.

Thai Red Curry Paste (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 10 min
Serving size : 1 Complete recipe

Ingredients
5 dried red chillies, deseeded if preferred
water, to cover
5 fresh long red chillies, trimmed, deseeded if preferred and cut into halves
4 cm piece fresh ginger, peeled
10 garlic cloves
3 fresh Kaffir lime leaves
5 sprigs fresh coriander (roots, stalks and leaves)
2 eschalots
3 stalks lemongrass, white part only, cut into pieces (3 cm)
1 tsp ground black pepper
2 tsp salt
2 tsp ground coriander
20 g peanut oil
70 g fish sauce

Preparation

1. Clean and rinse sealable storage jars and lids in very hot water, and leave to dry.
2. Place dried chillies into a bowl, cover with water and set aside to soften for 10 minutes. Using simmering basket, drain chillies. 
3. Place all ingredients into mixing bowl and chop 10 sec/speed 9. Scrape down sides of mixing bowl with spatula. 
4. If needed, repeat chopping 10 sec/speed 9 to create a paste consistency. Transfer into sterilised sealable storage jars and place into refrigerator until ready to use (see Tips).

Hints & Tips
You can store curry paste in the refrigerator for up to 10 days, or freeze in ice cube trays and store in the freezer for up to 1 month.

Thai Green Curry Chicken (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 30 min
Serving size : 5 portions

Ingredients
20 g cooking oil
150 g fresh coriander, roots and stems included
1 stalk fresh lemongrass, white part only
3 - 6 bird's eye chillies (chilli padi), adjust to taste
20 g shallots
10 g garlic cloves
5 g fresh galangal (lengkuas)
½ tsp ground cumin
½ tsp ground coriander
½ tsp white pepper powder
2 tsp sugar
1 tsp shrimp paste (belacan)
200 g coconut milk (room temperature)
50 g fish sauce
20 g lime juice
150 g long beans, cut in 2 cm length
200 g zucchini, cut in cubes
500 g chicken thighs, boneless and skinless, cut in strips (2 cm)
10 g fresh green peppercorns (optional)
6 kaffir lime leaves, vein removed
30 g Thai basil leaves, chopped
150 g water
80 g green capsicum, cut in pieces
100 g cherry tomatoes, halved

Preparation

1. Place cooking oil, coriander, lemongrass, bird's eye chillies, shallots, garlic cloves, galangal, ground cumin, ground coriander, white pepper powder, sugar, shrimp paste, 50 g coconut milk, fish sauce and lime juice in mixing bowl, blend 20 sec/speed 10. Scrape down sides of mixing bowl with spatula.
2. Sauté 6 min/120°C/speed (Ladle Stir).
3. Add long beans, zucchini, chicken strips, green peppercorns, kaffir lime leaves, basil leaves, water and 150 g coconut milk, cook 10 min/100°C/Reverse Spin/speed (Ladle Stir).
4. Add capsicum and cherry tomatoes, cook 1 min/Varoma/Reverse Spin/speed (Ladle Stir). Serve hot.

Hints & Tips
If you can't find fresh coriander, replace with 150 g Chinese celery or fresh green chillies in step 1.
You can replace zucchini with brinjals, prolong time to 15 minutes in step 3.

Thai Green Curry Paste (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 10 min

Ingredients
6 fresh long green chillies, trimmed, deseeded if preferred and cut into halves
4 spring onions/shallots, trimmed and cut into pieces
3 sprigs fresh coriander, leaves only
2 stalks fresh lemongrass, white part only, cut into pieces (3 cm)
3 fresh Kaffir lime leaves
½ - 1 tsp shrimp paste, to taste (see Tips)
1 tsp ground cumin
2 tsp ground coriander
2 garlic cloves
2 - 4 tsp fish sauce, to taste
20 g peanut oil, plus extra if needed

Preparation

1. Clean and rinse sealable storage jars and lids in very hot water, and leave to dry.
2. Place all ingredients into mixing bowl and blend 30 sec/speed 9.
3. Scrape down sides of mixing bowl with spatula and blend for a further 30 sec/speed 9. If paste is too dry, add a little extra oil and stir to combine. Transfer into sterilised sealable storage jars and place into refrigerator until ready to use (see Tips).

Hints & Tips
You can store curry paste in the refrigerator for up to 10 days, or freeze in ice cube trays and store in the freezer for up to 1 month.

Serunding udang kering (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 1h 10 min

Ingredients
50 g dried shrimp
5 - 7 dried chillies, to taste (deseeded if preferred)
warm water, for soaking
30 g vegetable oil
120 g fresh grated coconut
1 stalk lemongrass, white part only, cut into pieces (2-3 cm)
30 g eschalots
2 garlic cloves
½ tsp ground coriander
¼ tsp ground cumin
¼ tsp ground fennel seed

Preparation

1. Place a bowl onto mixing bowl lid and and weigh dried shrimp into it. Add chillies to bowl with shrimp. Cover with warm water and set aside to soak for 5 minutes.
2. Drain shrimp mixture through simmering basket.
3. Place oil, coconut, lemongrass, eschalots, garlic, coriander, cumin, fennel and reserved shrimp into mixing bowl and mill 10 sec/speed 10.
4. Scrape down sides of mixing bowl with spatula and cook 15 min/100°C/speed 1. Meanwhile, preheat oven to 100°C.
5. Line a baking tray (30 x 40 cm) with baking paper and transfer shrimp mixture onto it. Spread evenly over baking tray, then bake for 35 minutes (100°C) until dry, tossing occasionally during baking to ensure even colour. Allow to cool, then serve as desired or place into a sealable container and store in refrigerator.

Homemade chicken stock powder (Thermomix)

Difficulty : easy

Preparation time : 5 min
Total time : 1h 35 min
Serving size : 1 jar

Ingredients
300 g chicken, boneless and skinless, sinew free (from approx 500 g whole chicken legs), cut into pieces
200 g mixed white vegetables (e.g. celeriac, onions, garlic, leek), cut into pieces as needed
4 sprigs mixed fresh herbs (e.g. rosemary, thyme, parsley), leaves only
150 g coarse salt
100 g white wine
1 dried bay leaf
1 whole clove
5 coriander seeds

Preparation

1. Place chicken into mixing bowl, mince 5 sec/speed 7. Transfer into a bowl and set aside.
2. Place mixed white vegetables and mixed fresh herbs into mixing bowl, chop 10 sec/speed 5. Scrape down sides of mixing bowl with spatula.
3. Add coarse salt, white wine, bay leaf, whole clove, coriander seeds and reserved minced chicken, placing simmering basket instead of measuring cup onto mixing bowl lid to help prevent splashing, cook 25 min/Varoma/speed 2. Mixture will thicken and become fairly dry.
4. Remove simmering basket, insert measuring cup, blend 1 min/speed 7. Transfer onto a baking tray. Flatten and spread evenly with spatula. Clean mixing bowl.
5. Preheat oven to 110°C. Bake in preheated oven (110°C) for 30 minutes or until dried up. Place baked chicken stock into mixing bowl, pulverise 20 sec/speed 8. Transfer into an airtight container and allow to cool for 30 minutes before using or storing in refrigerator.

Hints & Tips

1. 1 tbsp stock powder is roughly equivalent to 1 shop-bought chicken stock cube.
2. To make chicken stock, use 1 tsp per 500 g water.
3. Stock powder can be stored in the refrigerator for several months.
4. The salt in this recipe is used as the preservation agent. When mixed with water as described above, the stock does not taste too salty.
5. If you wish to decrease the salt used in the recipe, we recommend you to store the stock powder in the refrigerator.
6. Small quantities of sea vegetables, such as dulse, wakame or kombu, can be added to the stock for extra flavour.
7. You can also use leftover vegetables you have in your refrigerator. Weigh what you have into the mixing bowl to ensure the weight is consistent with the recipe.

Scrambled Eggs (Thermomix)

Difficulty : easy

Preparation time : 5 min
Total time : 10 min
Serving size : 2 portions

Ingredients
6 large eggs, at room temperature
¼ tsp fine sea salt
1 pinch ground black pepper
50 g milk
30 g cream
30 g butter
1 Tbsp fresh chives, snipped in lengths (3 mm), for garnish

Preparation

1. Place eggs, salt, pepper, milk, cream and 20 g butter in mixing bowl then cook 8 min/98°C/speed 2.
2. Add remaining 10 g butter and cook 2-3 min/98°C/speed 2 until mixture starts to set but still looks creamy. Serve sprinkled with chopped fresh chives.

Thai Fishcakes (Thermomix)

Difficulty : easy

Preparation time : 30 min
Total time : 1h 10 min
Serving size : 9 pieces

Ingredients
3 dried kaffir lime leaves
2 fresh green chillies
2 shallots, halved
1 tsp palm sugar
400 g white fish fillets (e.g. cod or haddock) cut in pieces
10 g fish sauce
3 Tbsp red curry paste
1 medium egg
groundnut oil, for frying
2 limes, cut in wedges

Preparation

1. Place kaffir lime leaves, chillies, shallots and palm sugar in mixing bowl then chop 5 sec/speed 10. Scrape down sides of mixing bowl with spatula then chop again 5 sec/speed 10.
2. Add fish and chop 10 sec/speed 5. Scrape down sides and lid of mixing bowl with spatula.
3. Add fish sauce, curry paste and egg then mix 10 sec/Reverse Spin/speed 4.
4. Shape 2 Tbsp mixture into a round then flatten to about 1 cm thick. Place in fridge to chill for 30 minutes.
5. Heat a frying pan with groundnut oil over a medium heat. Fry for 3 minutes on each side until cooked and golden. Serve fishcakes hot with lime wedges.

Mulligatawny Soup (Thermomix)

Difficulty : easy

Preparation time : 5 min
Total time : 35 min
Serving size : 6 portions

Ingredients

3 garlic cloves
30 g olive oil
150 g onions, quartered
150 g carrots, cut in pieces
150 g sweet potatoes, cut in pieces
210 g dessert apples, diced (1 cm)
2 tsp curry powder
1 tsp ground cumin
½ tsp paprika
½ tsp ground cinnamon
½ tsp ground turmeric
15 g tomato purée
100 g red split lentils
900 g vegetable stock
2 pinches fine sea salt, or to taste
1 pinch ground black pepper, or to taste
sour cream, to serve

Preparation

1. Place garlic, oil, onions, carrots and sweet potatoes in mixing bowl then chop 4 sec/speed 5. Scrape down sides of mixing bowl with spatula then sauté 5 min/120°C/speed 1.
2. Add diced apples, curry powder, cumin, paprika, cinnamon and turmeric then cook 2 min/100°C/speed 0.5.
3. Add tomato purée, lentils and stock then cook 20 min/100°C/Reverse Spin/speed 1.
4. Taste and season as desired then serve in soup bowls with a spoonful of sour cream.

Lentil (Dahl) Curry (Thermomix)

Difficulty : easy

Preparation time : 20 min
Total time : 30 min
Serving size : 6 portions

Ingredients
200 g dried red lentils
500 g water
1 tsp fine sea salt
1 tsp ground turmeric
1 pandan leaf, tied in a knot
60 g coconut cream
60 g oil
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp fenugreek seeds
1 red onion, quartered
1 garlic clove
2 bird's eye chillies, fresh, deseeded if preferred
3 fresh curry leaves
1 tomato, diced (1 cm)

Preparation

1. Place simmering basket on mixing bowl lid and weigh in lentils. Rinse lentils until water runs clear.
2. Place rinsed lentils, water, salt, turmeric and pandan leaf in mixing bowl then cook 12 min/100°C/Reverse Spin/speed (Stir Ladle).
3. Add coconut cream and heat 3 min/80°C/Reverse Spin/speed (Stir Ladle). Transfer to a bowl and cover to keep warm. Clean mixing bowl.
4. Place oil in mixing bowl and heat 1 min/Varoma/speed 1.
5. Remove measuring cup and heat again 1 min/Varoma/speed 1, while adding mustard, cumin and fenugreek seeds through hole in mixing bowl lid.
6. Add onion, garlic and chillies then chop 4 sec/speed 4. Scrape down sides of mixing bowl with spatula.
7. Add curry leaves and sauté 2 min/Varoma/Reverse Spin/speed 2.
8. Add tomato and cook 2 min/Varoma/Reverse Spin/speed 2. Pour mixture over cooked dahl and stir to combine. Serve warm.

Nasi Lemak (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 45 min
Serving size : 4 portions

Ingredients
Coconut milk rice
1100 g water
350 g rice, washed and drained
200 g coconut milk, room temperature
20 g fresh ginger, smashed
3 pandan leaves, tied into knots
2 stalks fresh lemongrass, white part only and sliced
1 ½ tbsp salt
4 eggs

Sambal ikan bilis
20 g tamarind paste
100 g water
40 - 80 g dried chillies, large and mild heat, deseeded and soaked to soften
5 garlic cloves
150 g shallots
40 g cooking oil
20 g light soy sauce
40 g sugar
1 tsp salt
60 g anchovies (ikan bilis), deep fried
200 g onions (approx. 2 onions), thinly sliced
1 cucumber, sliced, to garnish
unsalted roasted peanuts, to garnish

Preparation
Coconut milk rice

1. Place water in mixing bowl, insert simmering basket, add rice, coconut milk, ginger, pandan leaves, lemongrass and salt to it. Stir well with spatula.
2. Set Varoma dish into position, add eggs to it. Close Varoma lid and cook 18 min/Varoma/speed 2.
3. Remove Varoma and place eggs in cold water before removing egg shell. Cut into halves and set aside.
4. Remove simmering basket with spatula. With aid of spatula, transfer cooked rice to a thermal serving bowl and set aside. Clean mixing bowl.

Sambal ikan bilis

1. Place a small bowl on mixing bowl lid, weigh in tamarind paste and water. Mix, deseed and set aside. Place dried chillies, garlic cloves, shallots and cooking oil in mixing bowl, blend 20 sec/speed 10. Scrape down sides of mixing bowl with spatula.
2. Add light soy sauce, sugar, salt and tamarind-water mixture, cook 13 min/120°C//speed 2.
3. Without measuring cup, cook 2 min/120°C/ /speed 2, meanwhile, add deep fried anchovies and onions through hole of mixing bowl lid. Transfer to a bowl and set aside. In a serving plate, add a portion of cooked coconut rice, sambal and reserved eggs, garnish with sliced cucumber and roasted peanuts. Serve hot.

Hints & Tips

1. Instead of deep fried crispy anchovies, try toasting the anchovies in oven for 15 minutes at 150°C or until light golden brown. The anchovies will become crispy once they are cooled.
2. Add 1 tbsp of coconut oil in step 4 after rice is cooked to enhance the coconut aroma.
3. A thermal serving bowl is ideal to keep the cooked rice warm.
4. Replace coconut milk with virgin coconut oil. Omit 200 g coconut milk and add 1300 g water in step 1. In step 4, add 60 g virgin coconut oil to the cooked rice and mix well.

Pea and Ginger Soup, Lemon Salmon with Broccoli (Thermomix)

Difficulty : easy

Preparation time : 25 min
Total time : 50 min
Serving size : 4 portions

Ingredients
80 g olive oil
50 g soy sauce
½ tsp brown sugar
1 lemon, zest and juice
4 fresh salmon fillets, skinless (150-180 g each)
100 g shallots, halved
1 garlic clove
100 g leeks, white part only, cut in pieces
20 - 30 g fresh root ginger, peeled, cut in round slices (2 mm) (optional)
100 g celery stalks, cut in pieces
350 g frozen peas
450 g water
2 tsp salt
400 g broccoli florets
2 pinches ground black pepper
50 - 100 g double cream, to taste

Preparation

1. Place 30 g olive oil, soy sauce, brown sugar, lemon zest from half the lemon and 25 g lemon juice in mixing bowl. Mix 20 sec/speed 5. Place salmon fillets in a deep dish and pour marinade from mixing bowl over the salmon. Refrigerate for 10 minutes and continue with recipe.
2. Place shallots, garlic, leeks, ginger (if using) and 50 g olive oil in mixing bowl. Chop 4 sec/speed 4, then sauté 7 min/120°C/speed 1. Meanwhile, line Varoma tray with baking paper.
3. Add celery, peas, water and 1 tsp salt to mixing bowl. Set Varoma dish in position, add broccoli florets to it and season them with ½ tsp salt. Insert prepared Varoma tray, arrange salmon fillets on it, season with ½ tsp salt and ground black pepper and drizzle with marinade. Close Varoma and cook 20 min/Varoma/speed 1. Set covered Varoma aside on a plate to keep warm.
4. Add cream to mixing bowl, insert measuring cup and blend 2 min/speed 5-10, increasing speed gradually. Serve soup for starter (see tip), then salmon fillets and broccoli for main course.

Hints & Tips
A quick, healthy meal with bright flavours and colours, starting with a vibrant green pea soup with zingy ginger, followed by lemon-marinated salmon with steamed broccoli: this recipe can turn a weeknight dinner into a special treat.

If the celery stalks have leaves, place a few leaves on top of salmon fillets before steaming to add extra flavour.
- For a milder taste omit drizzling salmon with marinade in step 3.
- After serving the soup, set mixing bowl and covered Varoma back in position so the main course keeps warm while the soup is served.

Chicken Rice (Thermomix)

Difficulty : easy

Preparation time : 15 min
Total time : 1h 25 min
Serving size : 5 portions

Ingredients
500 g whole chicken legs (approx 2 legs), deboned
10 g light soy sauce
¼ tsp white pepper powder
3 eggs
1560 g water
2 tsp salt
50 g fresh ginger, peeled
10 g garlic cloves, peeled
300 g rice, washed
1 chicken stock cube
or 1 tsp chicken stock powder, homemade or store-bought
2 pandan leaves
50 g yellow onions
70 g potatoes, cut in cubes
70 g tomatoes, cut in wedges
120 g carrots, cut in cubes

Preparation

1. Place a large bowl on mixing bowl lid, weigh in whole chicken legs and light soy sauce. Add white pepper powder and mix. Marinate for 30 minutes in a cool place or in the refrigerator.
2. Place eggs, 260 g water and 1 tsp salt in mixing bowl, mix 6 sec/speed 4. Pour egg mixture to 4 heat-resistant bowls, that fit on Varoma tray and set aside. Clean mixing bowl.
3. Place fresh ginger and garlic in mixing bowl, chop Turbo/1 sec/1 time. Transfer to a bowl and set aside.
4. Insert simmering basket. Place washed rice in simmering basket, add 1300 g water, reserved chopped ginger and garlic, salt, chicken stock cube, pandan leaves and mix well with spatula.
5. Place marinated chicken legs into Varoma dish making sure some holes remain unobstructed. Insert Varoma tray with egg mixture into Varoma dish. Place Varoma into position, cook 20 min/Varoma/speed 3. Remove Varoma and set aside. Remove simmering basket with spatula. Keep rice warm until it is ready to serve. Set Varoma tray with steamed egg aside.
6. Add yellow onions, potatoes, tomatoes and carrots to mixing bowl. Place Varoma dish with chicken back into position, close Varoma lid and continue to cook 15 min/Varoma/speed 1.
7. Remove Varoma. Cut chicken into pieces and transfer to a serving plate. Transfer soup to a bowl and serve hot with rice, steamed egg and chicken.

Hints & Tips

1. Stainless steel bowls work best for steaming. If ceramic bowls are used, extend steaming time up to 5 minutes in step 5.
2. Adjust the chicken marinade to your personal taste, e.g. by replacing 10 g soy sauce with 10 g chicken stock powder or 2 tsp salt, 1 tsp sesame oil and 1 tbsp Chinese rice wine (Shaoxing Hua Tiao).

Steamed rice (Thermomix)

Difficulty : easy

Preparation time : 5 min
Total time : 25 min
Serving size : 6 portions

Ingredients
1000 g water
1 ½ tsp salt
20 g olive oil or butter (optional)
50 - 350 g white long-grain rice

Preparation
Place water, salt and olive oil/butter  in mixing bowl. Insert simmering basket, weigh rice into it, mix well with spatula and cook 20 min/100°C/speed 4. Transfer rice to a serving dish and serve hot.

Thai Style Fried Mee Hoon (Thermomix)

Difficulty : easy

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

Ingredients
30 g dried shrimp, rinsed
6 fresh red chillies, deseeded
100 g shallots
30 g fresh ginger
10 g ground turmeric
2 stalks fresh lemongrass, white part only
250 g tomatoes, cut in quarters
50 g oil
400 g mee hoon (rice vermicelli)
3 kaffir lime leaves, thinly sliced (optional)
50 g fish sauce
20 g palm sugar
½ tbsp dark soy sauce
200 g cabbage, cut in chunks (5 cm)
450 - 500 g water
150 g medium-sized prawns, deshelled, tail-on
2 torch lily buds (bunga kantan), shredded
3 limes, juice only (optional)

Preparation

1. Place dried shrimp, red chillies, shallots, ginger, ground turmeric and lemongrass in mixing bowl, chop 30 sec/speed 6-10, increasing speed gradually or until a fine paste is achieved. Scrape down sides of mixing bowl with spatula.
2. Add tomatoes and oil, sauté 5 min/120°C/Reverse Spin/speed 2. Meanwhile, soak mee hoon in ambient water for 1 minute. Drain through Varoma dish, set aside.
3. Add 3 kaffir lime leaves, fish sauce, palm sugar, dark soy sauce, cabbage and water, cook 7 min/100°C/Reverse Spin/speed (ladle).
4. Add prawns and reserved meehoon, stir fry 3 min/120°C/Reverse Spin/speed (ladle). Transfer mee hoon to a serving plate, garnish with torch lily buds, 3 shredded kaffir lime leaves and drizzle with lime juice. Toss well and serve immediately.

Nutrition per 1 portion

Calories 1791 kJ / 428 kcal 

Protein 10 g 

Carbohydrates 78 g 

Fat 9 g 

Fibre 3 g

Man tou buns (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 1h 30 min
Serving size : 12 portions

Ingredients
30 g oil, plus extra for greasing
200 g milk
70 g white sugar
2 tsp dried instant yeast
2 ½ tsp baking powder
400 g plain flour, plus extra for dusting
1 pinch salt
500 g boiling water

Preparation

1. Lightly grease Varoma dish and tray with oil, then set aside.
2. Place milk, sugar, yeast, baking powder and oil into mixing bowl and mix 30 sec/37°C/speed 2.
3. Add flour and salt and knead 2 min/. Transfer dough onto a silicone bread mat or lightly floured work surface and using a rolling pin, roll out into a rectangle (approx. 30 x 20 cm). Starting from longest edge, roll dough into a log shape and cut into 12 equal portions.
4. Divide dough portions between prepared Varoma dish and Varoma tray. Cover with Varoma lid and leave in a warm place to prove until doubled in size (approx. 1 hour).
5. Carefully place boiling water into mixing bowl. Place Varoma with buns into position, secure Varoma lid and steam 10-15 min/Varoma/speed 1 or until buns are cooked through. Serve warm (see Tip)

Hints & Tips

1. Man tou buns can be served as an accompaniment to both savoury and sweet dishes.
2. Golden man tou: Place a large saucepan over medium heat and add oil (approx. 10-12 cm deep). Working in batches, carefully add steamed mantou buns into hot oil, then fry for 1-2 minutes on each side, until golden brown. Using a slotted spoon, carefully remove and transfer to paper towel to drain. Place approx. 100 g condensed milk into a small bowl and serve alongside the Golden mán tou for dipping.

Tom Yum Goong (Thermomix)

Difficulty : easy

Preparation time : 20 min
Total time : 45 min
Serving size : 4 portions

Ingredients
30 g olive oil
2 tsp dried chilli flakes
1 - 2 fresh long red chillies, trimmed, deseeded if preferred and cut into halves
1 garlic clove
5 cm piece fresh galangal, peeled and cut into thin slices
1 eschalot, cut into halves
1 tsp tamarind paste
½ tsp shrimp paste (optional - see Tips)
1 tbsp fish sauce
2 stalks fresh lemongrass, trimmed, bruised and cut into thirds
1000 g water
2 tsp Chicken stock paste (see Tips)
10 fresh Kaffir lime leaves, torn
2 tbsp lime juice
450 g raw prawns, peeled and deveined, reserving heads and shells
230 g fresh mushrooms, cut into quarters
70 g cherry tomatoes, cut into quarters
2 tbsp fresh coriander, leaves only, for garnishing

Preparation

1. Place oil, chilli flakes, chillies and garlic into mixing bowl and chop 5 sec/speed 7.
2. Scrape down sides of mixing bowl with spatula and heat 4 min/Varoma/speed 2.
3. Add galangal, eschalot, tamarind paste and shrimp paste (optional) and chop 10 sec/speed 10. Scrape down sides of mixing bowl with spatula.
4. Add fish sauce, lemongrass, water, stock paste, Kaffir lime leaves, lime juice and reserved prawn heads and shells and heat 18 min/100°C/Stir Symbol/speed 2.
5. Using a fine-mesh sieve, strain liquid into a jug and discard solids.
6. Place prawn meat, mushrooms and strained liquid into mixing bowl and cook 5-8 min/90°C/Stir Symbol/speed 1, or until prawns are just cooked.
7. Add tomatoes and cook 2 min/90°C/Stir Symbol/speed 1. Divide between serving bowls and garnish with coriander just before serving.

Nutrition per 1 portion

Calories 917.6 kJ / 218.5 kcal 

Protein 26.5 g 

Carbohydrates 4.3 g 

Fat 9.1 g 

Saturated Fat 1.5 g 

Fibre 5.1 g 

Sodium 1231.2 mg

Tipsy Laird

Prep: 30 mins

Cook: 0 mins
Total: 30 mins
Servings: 6 servings

Ingredients
10 ounces sponge cake (or pound cake, halved and cut into thick slices)
10 ounces fresh raspberries (Scottish is preferred)
6 tablespoons whisky (or Drambuie)
2 cups custard sauce (thick, ready-made)
2 cups double cream (or heavy cream or whipping cream, softly whipped)
Handful flaked almonds (toasted)

Method

1. Line the bottom of a large glass dish or individual glasses with the already cut thick cake slices. If you are using one large bowl use all the cake in one layer if you can. 
2. Reserve a few of the fresh raspberries for decoration, then layer the remainder evenly over the cake slices. Again, in the large trifle, one thick layer is good.
3. Sprinkle with the whisky, making sure it soaks down to the cake. 
4. Spoon over the ready-made custard, again in another thick layer.
5. Finish with a further thick layer of whipped cream, either spooned over or piped using a piping bag.
6. Finish the tipsy laird by decorating with the reserved raspberries and a few toasted, flaked, almonds.
7. Serve and enjoy!

Tips

1. A tipsy laird doesn't keep well. Prepare and serve fresh for best results.
2. You can omit the whisky if you are serving the tipsy laird trifle to children.

The delightfully sounding Scottish trifle dessert of tipsy laird truly is, without a doubt, a thing of beauty. The light dessert is traditionally is served on Burns Night or at Hogmanay, but, having said that, this dessert is so delicious and so very easy to make, why save it for just one night a year? It is far too good for that.

The beauty of the dessert is not just the flavor, tipsy laird is pretty to look at too and unbelievably easy to make. What is not to like?

A tipsy laird is essentially the same as a classic English Trifle, the pudding that has graced British tables for centuries, but this Scottish one uses whisky, not sherry, and (where possible but not essential) uses Scottish raspberries. Scottish raspberries are renowned worldwide for being the best, so if you are lucky enough to be able to use them, then great.

However, any good, fresh raspberries will do the job. Do not, however, ever use frozen: they do not work.

Jelly may not always be used, but no trifle is complete without custard. This trifle though is so quick and easy to make, as it uses ready-made custard or you can make it with custard powder following the packet instructions. For an even richer dessert, finish the trifle by grating dark or white chocolate over.

Crab Pasta Salad

Ingredients

1 lb medium pasta shells
1 pound package imitation crab meat cut bite size
1 can medium black olives sliced
1 medium red bell pepper diced
3 or 4 green onions sliced thin about two inches into the green
3 stalks of celery diced

Dressing
1 1/2 cups plain non fat yogurt see note
1/4 cup fat free mayonnaise
1/2 TBSP Spike found in the spice aisle
1 tsp celery salt
1 TBSP yellow mustard
1/2 TBSP soy sauce
1/4 cup Italian vinaigrette salad dressing see note

Instructions

1. Cook pasta according to package instructions. Drain and rinse with cold water.
2. In a very large bowl, mix the pasta, crab, olives, red peppers, green onions, and celery.
3. In a small bowl, whisk together the yogurt, mayo, Spike, celery salt, yellow mustard, soy sauce, and salad dressing.
4. Pour the dressing over the pasta and veggies and stir to combine. Refrigerate at least two hours before serving.

Asian Pasta Salad with Chicken

Prep Time : 30 minutes

Total Time : 30 minutes
Servings : 8 servings
Calories : 452kcal

Ingredients
1 package (16 ounces) rotini pasta
4.5 cups (5 ounces 147g) fresh baby spinach, coarsely chopped
1 and 1/2 cups (202g) shredded rotisserie chicken
1/2 cup (65g) red bell pepper, chopped
1 can (15 ounces) mandarin oranges
1/2 cup (45g) shredded carrots
1/3 cup (15g) fresh green onions, chopped
1/3 cup (9g) fresh cilantro, chopped
Optional: 1/3 cup sliced almonds (32g) (toasted if desired)

Dressing
1/2 cup (97g) vegetable oil
1/3 cup (88g) soy sauce
1/3 cup (73g) rice vinegar
1 teaspoon sesame oil
3 tablespoons white sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
2 tablespoons toasted sesame seeds

Instructions

1. PASTA: Bring a large pot of lightly salted water to a boil. Add pasta, and cook according to package directions. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl and immediately toss with 3-4 tablespoons of the dressing (see next step).
2. DRESSING: While the pasta is cooking, prepare the dressing. Combine vegetable oil, soy sauce, rice vinegar, sesame oil, sugar, ginger, pepper, and sesame seeds in a mason jar. Place the lid on and shake until combined.
3. ASSEMBLE SALAD: Add the coarsely chopped spinach, shredded rotisserie chicken, chopped red pepper, drained mandarin oranges, shredded carrots, chopped green onions, and fresh cilantro to the large bowl with the cooled pasta,.
4. DRESS SALAD: Toss all the ingredients together gently and then coat with the dressing to desired amount. Enjoy immediately. (This salad doesn't store well with the dressing, so only dress what will be eaten right away). If desired, top with sliced toasted almonds (Note 1).

Notes

1. Note 1: If desired, toast the almonds. Spread the sliced almonds into an even layer in a small, dry (no need to add oil ) skillet over medium-heat and stir them around a bit until they are fragrant and toasted to your liking. Watch the almonds carefully; they can go from perfectly toasted to burnt in an instant! I like to remove them as soon as they begin to smell fragrant.

Nutrition
Serving: 8 servings | Calories: 452 kcal | Carbohydrates: 20.2g | Protein: 26.4g | Fat: 29.3g | Sodium: 500.8mg | Fiber: 1.3g | Sugar: 9.4g

Cherry Sauce

Cook Time: 15 minutes

Total Time: 15 minutes

Ingredients
4 cups (552 g) sweet cherries (fresh or frozen), pitted*
1/4 to 1/3 cups (60 ml) water
1 Tbsp cornstarch
1 Tbsp lemon juice
2 Tbsp sugar

Instructions

1. In a medium saucepan (off the heat), add water (use 1/3 cup for fresh cherries and 1/4 cup water for frozen cherries). Whisk in 1 Tbsp cornstarch, 1 Tbsp lemon juice, and 2 Tbsp sugar.
2. Place over medium heat and whisk constantly until the mixture starts to thicken.
3. Add cherries and cook stirring occasionally until sauce is at a light boil (about 6-10 minutes for fresh cherries and 12-15 minutes for frozen). The sauce should be thickened and uniformly bubbling, not just at the edges, then remove from heat.
4. Cool to room temperature then cover and store in the refrigerator in a glass mason jar or Tupperware container until ready to use. It will thicken more as it stands.

To accompany cheesecake.

Perfect New York Style Cheesecake

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes
Resting Time: 8 hours
Total Time: 10 hours

Ingredients
For the Crust:
1 1/2 cups (125g) graham cracker crumbs from 12 whole crackers
6 Tbsp unsalted butter melted
1 Tbsp granulated sugar

For the Cheesecake:
2 1/4 lb (1 kg) cream cheese room temperature (4 1/2 packages, 8-oz each)
1 1/4 cups (250g) granulated sugar
6 large eggs room temperature
1/4 cup (57.5g) sour cream
1/2 Tbsp vanilla extract

Instructions
How to Make Cheesecake Crust:

1. Crush graham crackers into crumbs. In a medium bowl, combine crumbs together with melted butter and sugar and stir until moistened.
2. Press crumbs into a 9" springform pan, going up the sides slightly. Bake in the centre of the oven at 350˚F for 8 minutes then cool to room temperature.
3. Place 2 large sheets of extra-wide heavy-duty foil on the counter. Set the springform pan in the centre and fold the foil up the sides of the pan ensuring there are no rips or holes. Fan the foil out slightly at the tops to keep the rim clear for rising.

How to Make Perfect Cheesecake:

1. Preheat oven to 450˚F/230˚C. In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese and 1 1/4 cups sugar. Beat on medium/high speed for 5 minutes until completely smooth, scraping down the bowl and attachment as needed.
2. Reduce speed to medium and add eggs one at a time, letting them incorporate between each addition and scraping down the bowl as needed.
3. Reduce speed to low and add 1/4 cup sour cream and 1/2 Tbsp vanilla and mix just until incorporated. Pour batter over the foil-wrapped springform pan with your cooled crust.

How to Bake Cheesecake in a Water Bath:

1. Boil a pot of water (boil more than you think you'll need to ensure there's enough). Set your cheesecake pan in a deep roasting pan. Pour hot water around the edges about half-way up the sides of the springform pan (1 1/2" to 2" of water).
2. Carefully transfer cheesecake to the centre rack of the oven and bake at 450˚F/230˚C for 15 minutes then reduce heat to 225˚F/110˚C and without opening the door, bake additional 60-70 minutes or until centre of cheesecake wobbles slightly when you tap the pan.
3. Remove cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then transfer to a wire rack to cool completely. Cover and chill in the refrigerator overnight to fully set before slicing.

Make cherry sauce as accompaniment. 

Recipe from Natasha's Kitchen

Shortbread

YIELD: 20 FINGERS

PREP TIME 10 minutes
COOK TIME 30 minutes
TOTAL TIME 40 minutes

Ingredients
340 g (2 1/4 cups) all purpose flour
113 g (1/2 cup) sugar
227 g butter, (2 sticks) softened
a little extra sugar for sprinkling on top of baked shortbread

Instructions

1. Heat oven to 375º F (190 ºC)
2. Mix all the ingredients together by hand or mixer, to a stiff consistency (the butter shouldn't be too soft, but also not straight from the fridge, especially if you use a mixer). Don't overwork the dough; stop when it just comes together
3. Roll out into the shape of a pan or tin you want to bake them in. I baked this in an 8 x 8 pan. Trim the edges to the approximate size.
4. FINGERS: Place it in the pan of your choice. One mistake many people make is rolling the shortbread too thin. Proper shortbread should be quite thick (no less than 3/4" or 2cm if making fingers). Tip: make sure your fingers are wide enough that a fork can prick them. Use a bench scraper or knife to cut the dough into fingers. Next, prick the shortbread with a fork, about half way through.
5. ROUND: You can also shape the dough into a ball, roll it out into a round, and score into triangles, then prick with a fork.
6. MOULD: (brush the mold with a little oil, and sugar first to ensure it comes out nicely). Roll out the dough, place over the mould and roll again to press into it. Remove the excess dough then turn out onto a tray. If your shortbread mould doesn't have a pretty design, prick it with a fork
7. Place in preheated oven for 25 to 30 minutes or until slightly brown on edges. Sprinkle with sugar immediately upon removing from the oven. Shortbread shouldn't be darkly colored. Let your shortbread cool on or in the pan or tray before moving to rack to cool completely.

Notes
Store in a sealed container (an old Walker's tin is excellent) and keep in a cool, dry place. Shortbread will keep well for weeks, but is also excellent after being frozen.

If you plan to keep your shortbread for more than two weeks, I'd suggest freezing it.

Nutrition Information:
YIELD: 10
SERVING SIZE: 1
Amount Per Serving:

CALORIES: 333

TOTAL FAT: 19g

SATURATED FAT: 12g

TRANS FAT: 1g

UNSATURATED FAT: 6g

CHOLESTEROL: 49mg

SODIUM: 147mg

CARBOHYDRATES: 38g

FIBER: 1g

SUGAR: 12g

PROTEIN: 4g

Nutrition information is only estimated.

Source: https://www.christinascucina.com/how-to-make-shortbread/

Alfredo Sauce

PREP TIME 10 minutes

COOK TIME5 minutes
TOTAL TIME15 minutes
SERVINGS10 servings

Ingredients
½ cup butter
1 pint heavy whipping cream 2 cups
4 ounces cream cheese
½ teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated parmesan cheese

Instructions

1. In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.
2. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
3. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favourite pasta!

Nutrition Facts

The Best Homemade Alfredo Sauce Ever!

Amount Per Serving

Calories 329Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 21g105%

Cholesterol 111mg37%

Sodium 347mg14%

Potassium 67mg2%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 6g12%

Vitamin A 1218IU24%

Vitamin C 1mg1%

Calcium 159mg16%

Iron 1mg6%

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