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.

Niçoise Salad

Prep Time : 20 mins

Total Time : 20 mins

Ingredients
For the Salad
3 to 4 medium tomatoes halved and sliced into wedges
4 ounces soft lettuce such as Bibb or Boston
6 radishes thinly sliced
1 cucumber peeled, halved lengthwise, seeded and sliced
1/2 cup pitted black olives, Niçoise olives or other black olives
1 cup quartered artichoke hearts canned in water, drained
4 hard-boiled eggs peeled and quartered
1 5-ounce can quality tuna packed in oil
4 spring onions white and light green parts only, thinly sliced
freshly ground black pepper
10 basil leaves

For the Dressing
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
Kosher salt
1/3 cup extra virgin olive oil

Instructions

1. Put the tomato wedges in a large colander and place the colander over a bowl. Season the tomatoes with kosher salt and let them sit in the colander while you prepare the rest of the salad. Do not discard the tomato juices.
2. Arrange the lettuce on a platter and top with the sliced radishes, cucumber, olives, artichoke heart quarters, eggs, and drained tomato wedges over the lettuce. Arrange chunks of tuna, green onions, and torn basil leaves all over. Sprinkle some black pepper.
3. Make the dressing. In the same bowl with the juices from your tomatoes, add the red wine vinegar, Dijon mustard and salt. Whisk to combine. While you are whisking, pour the olive oil until the dressing is emulsified. Taste and adjust salt
4. Serve the dressing next to the composed Nicoise salad and allow everyone to help themselves. Otherwise, you can pour a bit of the dressing over the salad and toss very gently so that the salad does not lose its beautiful composition.

Notes

1. To make perfect hard-boiled eggs, you can either pressure-cook them in an Instant Pot, or use the stovetop method. Place the eggs in a large saucepan and cover with 1 inch of water. Bring the eggs to a boil over MEDIUM heat (not high). This may take some time. Once the water has come to a boil, turn it off, and allow the eggs to sit in the hot water, covered, for twelve minutes. Drain the eggs and rinse under cool running water and allow them to sit in the cool water for 10 minutes or so (this makes them easier to peel).
2. Nicoise Variations: Omit the tuna for a vegan option, or you can use anchovies or cooked salmon in place of tuna (as mentioned earlier, cooked salmon is not a traditional option for this salad. You can also add cooked green beans and boiled potatoes to this salad, if you prefer.
3. Leftovers & Storage: Leftover nicoise salad does not last very long. Transfer to a tight-lid glass container and save in the fridge for a few hours or no more than 1 night.

Nutrition
Calories: 332.8kcal

Carbohydrates: 13.7g

Protein: 9.8gFat: 26.6g

Saturated Fat: 4.5g

Cholesterol: 186.6mg

Sodium: 911.8mg

Potassium: 522.5mg

Fiber: 5.2g

Sugar: 5.9g

Vitamin A: 2265.9IU

Vitamin C: 19.6mg

Calcium: 80.3mg

Iron: 1.9mg

Caprese Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients
453.59 g Ripe tomatoes (3-4 medium) sliced 1/4” thick
226.8 g Fresh mozzarella sliced 1/4” thick
0.67 bunch Fresh basil (1/3 cup basil leaves)
2 Tbsp Extra virgin olive oil for drizzling
0.33 tsp Sea salt or to taste
0.17 tsp Black pepper or to taste
1.33 Tbsp Balsamic glaze or added to taste (optional)

Instructions

1. Start by layering slices of tomatoes on a serving platter. Tuck slices of cheese between each tomato so both are visible then tuck whole basil leaves between the cheese and tomatoes. Arrange the slices so you can see every layer.
2. Season generously with salt and pepper, drizzle all over with extra virgin olive oil and drizzle with 2 Tbsp balsamic glaze or add it to taste.

Cream of Chicken Soup

Prep Time 10 mins

Cook Time 10 mins
Total Time 20 mins

Ingredients
1 tbsp olive oil
50 g / 3.5 tbsp unsalted butter
½ cup / 75 g flour
1 garlic clove, minced
½ small brown onion, finely chopped
1 small carrot, diced
1/2 red capsicum/bell pepper, finely chopped
1 small celery stick, diced
2 cups / 500 ml chicken stock / broth, preferably low sodium
3 cups / 750 ml milk, any fat %
½ tsp salt
¼ tsp EACH garlic powder, onion powder, dried thyme, black pepper (“Spices”)
3/4 cup frozen peas
1 cup cooked chicken, diced or shredded
Croutons:
2 slices white bread, cut into cubes
Olive oil spray
Salt

Instructions

1. Heat oil in a large pot over medium high heat. Add onion and garlic and cook for 2 minutes until partly translucent but not browned.
2. Add carrots, celery and capsicum, cook for 1 minute to soften.
3. Add butter and melt. Then add flour and mix until incorporated, and stir constantly for 1 minute.
4. Add broth, mix until flour is incorporated, then add milk. Mix to combine, then add salt, Spices, chicken and peas.
5. Bring to simmer, mixing occasionally to stop bottom of sticking. As it heats, it will thicken – about 4 to 5 minutes. Don’t let it bubble.
6. Once thickened to your taste, adjust salt and pepper. Ladle into bowls and serve garnished with croutons and fresh thyme if desired.
7. Croutons: Spray croutons generously with oil, sprinkle with salt, then bake for 5 minutes at 180C/350F or until golden and crunchy.

Video Recipe : https://youtu.be/PG54PMNh6-w 

Notes

1. This recipe was originally published in August 2014 and has been updated. The original recipe was written starting with a homemade condensed cream of chicken soup (that gloopy stuff that comes in cans), but because that only keeps for a few days, I haven't made it in years because it kind of defeats the purpose of having it on hand.
2. I don't make casseroles or pasta bakes using condensed soup so I don't use it for that purpose either. So I removed that recipe and instead recreated this cream of chicken soup recipe to be made from scratch. However, in case you want the Condensed Cream of Chicken Soup recipe, click here to get the recipe.
3. Fill it out - This is terrific filled out with noodles / rice (pre cooked then added into the soup) and more veggies.
4. Storage - leftovers will keep for 4 days in the fridge, or freezer for 3 months (thaw then reheat). Use a touch of water if needed to loosen the soup.
5. Nutrition per serving, assuming 4 servings excluding croutons. Each serving is about 1 3/4 cups.

Chicken Briyani

Ingredients

To Blend
1 small onion
1 inch ginger
4 green chillies

6 cashew nuts
10 golden raisins
4 garlic cloves
1/2 cup plain yogurt
1 tsp salt

1 kg chicken
1/4 cup cooking oil
1/2 cup onions, sliced
1/2 tsp chili powder
1 1/4 Tbsp briyani masala

1 Tbsp salt
3 cardamoms
8 peppercorns
4 cloves
2 small cinnamon sticks
2 bay leaves
2 cups basmati rice
1 tsp rose water
1 tsp kewra water
1 tsp ghee
1/2 cup hot milk
1 tsp range food colouring (optional)

Method

1. Marinate chicken in blended ingredients for at least 30 minutes.
2. Fry sliced onions in oil in high heat until brown then set aside half.
3. In same pan with fried onions, add marinated chicken & fry.
4. Then add chili powder & briyani masala & saute for 5 minutes, then cover & cook for 25 minutes at low heat.
5. To cook the briyani rice, soak the basmati rice for 30 minutes. Then add salt, cardamom, peppercorns, cloves, cinnamon sticks & bay leaves to a pot of boiling water and add the basmati rice & give it a stir. Cook for 5 mins at high heat. Then strain the rice.
6. Add rose water & kewra water to the chicken & stir. Cook the chicken until the gravy is reduced, then add the prunes & the rice & pour the ghee & hot milk over the rice. Add the reserved friend onions & food colouring.
7. Cook for 20 mins at the lowest heat.
8. Stir before serving.

Salted Egg Prawns

Ingredients - to marinate the prawns

650g prawns – devein and leave the tail on
1tsp garlic powder
1 tsp onion powder
2 tbsp corn flour

Ingredients - for the sauce
30g butter
4 cloves of garlic – finely chopped
2 bird eye chilies ( may add more)

Curry leaves
5-6 tbsp salted egg powder
1tsp sugar
Salt to taste
Cooking oil

Method

1. Marinate the prawns with all the marinate ingredients and set aside for 15 mins.
2. Heat the wok and pour enough oil for frying.
3. Fry the prawns in batches. ¾ cook the prawns and set aside. Do the same for the rest of the prawns.
4. In a clean wok, add the butter and 2tbsp oil. Add the chopped garlic and fry until aromatic.
5. Then add the bird eye chili and curry leaves until aromatic.
6. Then add the salted egg powder and stir well on high heat. Stir until it creates a form base.
7. Add sugar and salt to taste.
8. Finally add the prawns and stir well until it is well coated.
9. Serve it while hot.

Silky Smooth Steamed Eggs

Ingredients:

3 eggs (3/4 cup)
Warm water ( 1 and 1/4 cups)
Salt to taste
1 tbsp sesame oil
1 tbsp soy sauce

Method:

1. Beat the eggs, add a pinch of salt and continue beating till it is foamy
2. Add warm water and beat till well combined
3. Sieve the eggs into a glass plate
4. Put on steamer and cover up with a bigger heavy or glass plate to avoid steam goes in.
5. Steam on low heat for 20 mins.
6. Once done, top with 1 tbsp sesame oil and 1 tbsp soy sauce.

Recipe video: https://youtu.be/46iYbWTp9qc

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.

https://youtube.com/shorts/gWg0VQs5n0Q?feature=share

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.