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.