Thermomix Mackerel Fish Porridge

Ingredients:

1. 1 1/2 cups of rice (soaked and washed)
2. 1000gm of boiling filtered water
3. 2 slices of grilled mackerel (remove all bones from fish)

4. Sea-salt

5. White pepper (optional)

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1. Place the rice into the Thermomix jug.

2. Pour the boiling water into the jug.

3. Set 25 minutes/90C/Speed 2. (Remove the MC)

4. Add the fish pieces through the hole in the lid after 10 minutes.

5. Add some sea-salt (and pepper) to taste.

6. Once done, pour the porridge into a big pot.

7. Serve hot.

Bon appetit!

Thermomix Minced Pork & Soft Tofu

Ingredients:

1. 400gm of minced pork belly (seasoned with sea-salt)
2. 1 pack of soft tofu (300gm)
3. 1 cup of filtered water
4. Sea-salt
5. Pepper (optional)
6. Cooking oil
7. Spring onion (the dark green parts) (chopped into small pieces)

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1. Place all the ingredients inside the TMX jug.

2. Cover with the lid and mixing cup.

3. Set 25 minutes/100C/Reverse spoon.

4. Once it is done, pour onto serving dish and garnish with some spring onions.

5. Serve hot with rice.

Bon appetit!

Thermomix Beef Broth

Ingredients:

1. 300gm washed beef (parts for boiling stock)
2. 1 large potato (skin removed and cut into 6 parts)
3. 1 large carrot (skin removed and cut into 6 parts)
4. 2 stalks of chives (spring onion) cut into 2 cm in length (use only the dark green part)
5. A bunch of celery leaves
6. Sea-salt
7. Pepper (optional)
8. 1.8L water

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1. Place all ingredients into TMX basket. Fill water to the level slightly lower than the word 'MAX'.

 2. Set 2hrs/90C/Speed 1.

3. Once it is done, remove the basket using the spatula.

 4. You can eat the beef parts and the carrots.

Bon appetit!

Thermomix Oatmeal

Ingredients:

1. 50gm organic gluten-free rolled oats
2. 90 to 100gm filtered water
3. A pinch of sea-salt

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1. Soak the oats overnight.

2. Drain the water away the next day and rinse the oats.

3. Pour the fresh filtered water into the TMX jug.

4. Set 10mins/100C/Speed 1.

5. Once it reaches 100C, add the oats and sea-salt and continue to let it cook.

6. Serve hot.

Bon appetit!

Thermomix Chicken Cubes Potato Stew

Ingredients:

1. 4 large potatoes (peeled and cut into 4 parts)
2. 600gm chicken breasts (cut into cube size)
3. Sunflower oil (or any other cooking oil which suits you)
4. 1 teaspoon of sea-salt
5. 2 tablespoons of maple syrup
6. White pepper (optional)
7. 3 stalks of chives/spring onion (the green part) chopped into fine pieces
8. 500gm water
9. Cornstarch (or potato/tapioca starch)

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1. Pour the cooking oil into the TMX jug.

2. Set 2mins/Varoma/Reverse spoon.

3. Add the potatoes, water, sea-salt, maple syrup and cornstarch.
    (Do not add the chicken cubes at this stage as they will be broken up. The dish will not end up with chicken cubes!)

4. Set 25min/Varoma/Reverse spoon.

5. Once 10 mins have passed, add the chicken cubes through the hole in the lid. Cover back the hole with the MC.

6. If you want the potatoes to be softer, then add another 5 minutes.

7. Pour the dish into a serving dish and garnish with the chopped spring onions/chives.

Bon appetit!

Thermomix Oat Milk

Ingredients:

1. 50gm organic rolled oats

2. 2.2 litres filtered water
3. 1/2 teaspoon of sea-salt
4. Coconut nectar OR maple syrup (use whichever which suits your needs)

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1. Pour 50gm of rolled oats into a bowl and soak with water overnight in the fridge.

2. Pour away the water and rinse the oats (on the next day).

3. Fill the TMX jug with 500ml water and add the oats. Add the salt.

4. Place the lid (and MC) and set 30 seconds/speed 8.

5. Fill the TMX jug with water until the max level.

6. Set 13minutes/80C/speed 2.

7. Once it is done, pour the drink into glass bottles and allow to cool before keeping it in the fridge. You can add the sweetener to your drink before you drink it.

Try it without any added sweetener. It's as delicious too!

Bon appetit!

Powdered Rice & Millet Drink

Ingredients:

1. 60gm of organic red, brown and black rice
2. 20gm of millet
3. 1500gm water
4. Sea-salt

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1. Wash the rice and millet thoroughly.

2. Soak them for two days in the fridge. Change the soaking water a few times.

3. After two days, drain the water and do one final rinse.

4. Sprinkle some sea-salt and mix it thoroughly with the rice and millet.

5. Preheat oven at 180C.

6. Line a baking tray with baking paper.

7. Spread the rice and millet mixture evenly on the baking paper.

8. Bake for 1/2 hour. Halfway baking, stir the mixture with a spoon.

9. Once the baking is done, allow to cool before grinding it with the TMX.

10. Set 1 minute/slowly increasing the speed to 8.5.

11. Store in an airtight jar.

12. You can keep it in the fridge for longer storage time.

Bon appetit!

Thermomix Boiled Rice (Revised Version)

Ingredients:

1. 400gm rice
2. 1500gm water

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1. Place the 400gm rice in the simmering basket and place it in a container large enough for the basket to be covered in water.

2. Fill the container up with water and allow the rice to be soaked overnight.

3. Pour and drain the water away. Rinse the rice a few times under running water.

4. Fill the TMX jug with 1500gm water.

5. Place the simmering basket into the jug, cover the lid (without the MC) and set 21 minutes/90C/Speed 4.

I selected Speed 4 so that the water will wash over the rice. Look at the foam that came from the rice.

6. Once the rice is done, I covered the lid with the MC and let the rice sit in the jug for 1/2 hour before serving.

The starchy water. Apparently plants love this water. I have yet to try giving this water to my plants.

Bon appetit!

Thermomix Kalinti (Moroccan Bread)

Ingredients:

1. 210gm of chickpea flour (click on LINK on how to make your own chickpea flour)
2. 1 teaspoon of seasalt
3. 250gm of filtered water
4. 40gm oil
5. 2 large eggs
6. 1 stalk of spring onion (chopped into 2cm in length)

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1. Place the chickpea flour and salt into the TMX jug.

2. Set 5 seconds/speed 8.5.

3. Add the water.

4. Set 15 seconds/speed 6.

5. Add the eggs and oil.

6. Set another 15 seconds/speed 6.

7. Heat a wok/frying pan on medium heat.

8. Pour a ladle of batter and cook until golden brown on one side. Flip over and do the same.

9. Cook until all batter is used up.

10. Serve hot.

Bon appetit!

Thermomix ABC Chicken Stew

Ingredients:

1. 1/2 free-range chicken (cut into 4 to 5 parts)
2. 6 potatoes (skin peeled and cut into half)
3. 2 medium sized carrots (skin peeled and cut into 4 parts)
4. 1 big onion (outer layer removed and cut into half)
5. 5 garlic cloves (outer layer removed)
6. Sunflower oil
7. Sea-salt
8. Filtered water
9. Corn starch
10. Tamari sauce

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1. Place the garlic into the TMX jug.

2. Drizzle some sunflower oil.

3. Set 5 minutes/Varoma/Reverse/Spoon. Remove the MC (mixing cup).

4. While the garlic is being stir-fried by the TMX, prepare the sauce in a small bowl. Add the cornstarch, sea-salt, tamari sauce, and water into the bowl and mix well.

5. Once the garlic is done, add the chicken parts, potatoes, carrots and big onions.

6. Pour in the sauce mixture.

7. Set to 16 minutes/Varoma/Reverse/Spoon. Cover with the MC (mixing cup).

8. If it's not cooked, you can add another 5 minutes or until it is throughly cooked. Pour into serving dish once it is done. Serve hot.

Bon appétit!

Thermomix Minced Pork Porridge

Ingredients:

1. 1 cup of white rice (soaked and washed)
2. 1000gm of boiling filtered water
3. 200gm minced pork (seasoned with Tamari sauce, sea-salt, grapeseed oil, corn starch)
4. A handful of spring onion

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1. Place the rice into the Thermomix jug.

2. Pour the boiling water into the jug.

3. Set 25 minutes/90C/Speed 2. (Remove the MC)

4. Add the minced pork through the hole in the lid after 10 minutes.

5. Add some sea-salt to taste.

6. During the last 5 minutes, add the chopped spring onions.

7. Once done, pour the porridge into a big pot.

8. Serve hot.

Bon appetit!

Thermomix Mung Bean Soup

Ingredients:

1. 200gm mung beans (soaked overnight)
2. 4 screwpine leaves (pandan leaves)
3. 2liter water
4. Sago

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1. Soak the beans overnight. Wash them thoroughly before cooking.

2. Place beans and sago into TMX jug.

3. Add 2 liter of water.

4. Place the simmering basket inside jug with the tied up pandan leaves.

5. Place cover.

6. Set 20minutes/Varoma/Reverse/Spoon.

7. Once it is done, remove the simmering basket and pour the drink into serving bowls and serve hot. (If you like it sweet, you may add brown sugar or honey).

Bon appétit!

Thermomix Mixed Juice

Ingredients:

1. 2 Red Delicious apples (skin removed)
2. 2 medium sized carrots (peeled)
3. 4 sticks of celery (peeled and cut into half)
4. 1 litre of filtered water

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1. Place all ingredients into the Thermomix jug and set to 30 seconds/speed 10. (If it is still too thick, you may add a bit more water and then set 10 seconds/speed 10 again.

2. Pour into mugs and serve immediately.

Bon appétit!

Thermomix Chicken Stew

Ingredients:

1. 1/2 chicken cut into about 12 pieces (you can choose to leave the skin on)
2. 5 garlic bulbs
3. 5 medium sized potatoes (cut into roughly the size of the chicken pieces)
4. 1 teaspoon of cornstarch
5. Sea-salt
6. Tamari sauce
7. Sunflower oil
8. *Pepper (optional)
9. 200ml of water (OR chicken broth)

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1. Place the garlic with skin into the TMX jug.

2. Set 5 seconds/Reverse/Speed 5.

3. Collect all the skins and throw away.

4. Pour in some sunflower oil.

5. Set 5 minutes/Varoma/Reverse/Spoon. Remove the MC (mixing cup).

6. While the garlic is being stir-fried by the TMX, prepare the sauce in a small bowl. Add the cornstarch, sea-salt, tamari sauce, pepper and water in to the bowl and mix well.

7. Once the garlic is done, add the chicken chunks and potatoes.

8. Pour in the sauce mixture.

9. Set to 16 minutes/Varoma/Reverse/Spoon. Cover with the MC (mixing cup).

10. If it's not cooked, you can add another 5 minutes or until it is throughly cooked. Pour into serving dish once it is done. Serve hot.

Bon appétit!

Chayote Pork Bone Broth

Ingredients:

1. 1kg of pork bones
2. 2 medium sized chayote (skin peeled and sliced into half)
3. Filtered water
4. Sea-salt

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1. Fill a large pot with the pork bones and chayote.

2. Fill it up with water until all ingredients are submerged.

3. Bring the water to a boil.

4. Then allow to simmer for two hours.

5. Add sea-salt to taste.

6. Serve hot.

Bon appétit!

The Braces Diet - Soft Rice With Fish & Spinach

Dish One:

Ingredients:

1. 1/2 cup of rice
2. 1 1/2 cups of filtered water
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1. Wash rice thoroughly.

2. Cook for about 20 minutes.

Dish Two:

1. 1 slice of red fish
2. Sea salt
3. Sunflower oil
4. Filtered water
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1. Season fish with sea-salt and sunflower oil.

2. Place in steaming dish.

3. Add about 3 tablespoons of water to the fish.

4. Steam for about 1/2 hour.

Dish Three:

1. 200gm of spinach (washed thoroughly).
2. Sea-salt
3. Sunflower oil
4. Filtered water

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1. Heat up a wok.

2. Drizzle some sunflower oil.

3. Add the spinach and some sea-salt. (Be careful when you add the spinach to the hot oil. The oil will sizzle and splash!)

4. Add 3 tablespoons of water.

5. Stir-fry until the spinach has softened.

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Before serving these three dishes to the person with braces, mash and break everything to minute pieces. It's like making food for a one-year-old child!

Bon appétit!

Yellow Eel ABC Soup

Ingredients:

1. 4 thick slices of yellow eel

This is how the eel looks like.

2. Carcass of one chicken
3. 3 large potatoes (skin peeled and cut into 4 parts)
4. 2 large carrots (skin peeled and cut into half)
5. Filtered water
6. Sea-salt

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1. Put all ingredients above in a large pot and fill it with the filtered water until everything is submerged.

2. Bring the water to a boil and then simmer for two hours.

3. Serve it hot.

*Note: The fish monger told me that this eel is good for people with skin problems. It has a lot of bones and is used for boiling soup. It was so sweet and delicious.

Braised Chicken Wings with Tamari

Ingredients:

1. 6 chicken wings (seasoned overnight in the refrigerator with tamari sauce and sea-salt)
2. Sunflower oil
3. 1/4 cup of filtered water

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1. Heat a wok on high heat.

2. Drizzle some sunflower oil.

3. Add the chicken wings and water and turn the heat to low.

4. Cover the wok with a lid.

5. Allow to simmer until the wings are thoroughly cooked.

6. Scoop up onto serving dish.

7. Serve with hot rice.

Bon appétit!

Cashew Milk

Ingredients:

1. 1+ cup of soaked cashews (soak them overnight to get rid of the phytic acid)

I soaked 1kg of cashew nuts. I baked the rest of the nuts.

2. 800ml of filtered water

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1. My soya maker was used to blend this milk. It grounded the cashew nuts and boiled it for about 1/2 hour.

2. You can either choose to sieve the milk or leave it with the fine grounded cashews.

3. Serve it hot.

Chicken BeeHoon Soup with Salmon

Ingredients:

1. 1 whole free-range antibiotic-free chicken (cut into 4 parts and skin removed)
2. Washed and cut choy sum vegetable (1 packet)
3. 5 cups of filtered water
4. Sea-salt
5. Poached Egg(s)
6. 1 slice of salmon (baked)
7. 500gm of brown rice beehoon

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1. Put the chicken into a large pot and fill it with the 5 cups of water.

2. Add approximately 1 teaspoon of sea-salt.

3. Bring it to a boil on high-heat and then allow to simmer on low-heat for 2 hours.

4. In the meantime while waiting for the soup to be done, soak the beehoon until it is soft. Drain the water away and set aside.

5. Debone the salmon and break into small pieces.

6. As the soup is almost done, take the choy sum and blanched it in the soup for a few minutes until soft.

7. Take a medium sized serving bowl and place some beehoon in it. Add the choy sum and a poached egg and fill the bowl with the piping hot soup. Add some salmon pieces on top. You can also garnish with some fried garlic.

8. Allow to soak for about 5 minutes before eating.

Bon appétit!