Saffron Fried Rice

Ingredients:

1. 4 cups of overnight cooked rice
2. A few saffron strands
3. Sea-salt
4. Sunflower oil
5. Chives (only the dark green part - chopped)

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1. Heat a wok.

2. Drizzle some oil into the wok.

3. Add the saffron strands.

4. Then add the rice and stir-fry continuously for about 3 to 4 minutes.

5. Add some sea-salt and chives. Continue to stir-fry for another 2 minutes.

6. Once it is done, scoop up onto serving dish.

7. You can eat it together with chicken or fish dishes.

Bon appetit!

Steamed Minced Pork & Egg

Ingredients:

1. 500 gm of minced pork belly (seasoned TMX chicken powder seasoning and potato starch)
2. 4 eggs
3. Spring onions
4. Sunflower oil

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1. Mix all ingredients above and place inside a steaming dish.

2. Place in steamer and steam for 1/2 hour.

3. Serve hot with rice.

Bon appetit!

Thermomix Mashed Potatoes

Ingredients:

1. 1000gm Russet potatoes (peeled and cut into pieces)
2. Approximately 800gm water
3. Sea-salt
4. Black pepper (optional)
5. 100gm Sunflower oil

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1. Place all ingredients inside TMX jug.

2. Set 30mins/100C/Speed 2.

3. Once the temperature reaches 100C, allow to cook for another 5 minutes before turning it down to 90C.

4. Once the mashed potatoes are done, set 5seconds/speed 3 to puree it.

5. Pour onto serving bowl and serve hot.

Bon appetit!

Pressure Cooker Beef Stew

Ingredients:

1. 500gm beef (cut into chunks)
2. 5 to 6 potatoes (peeled and cut into chunks)
3. 3 carrots (peeled and cut into about same size as potatoes)
4. Sea-salt
5. Coconut nectar/maple syrup
6. Cooking oil
7. 500ml water
8. Tapioca/Potato starch
9. Pepper (optional)

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1. Place all ingredients above into pressure cooker pot and cook for 1/2 hour.

2. Serve hot with rice.

Bon appetit!

Grilled Fish

Ingredients:

1. 2 or 3 mackerel fish (washed and cut slightly at the belly part)
2. Sea-salt
3. Cooking oil (sunflower or any other oil which you are able to tolerate)
4. Pepper (optional)

(season overnight in fridge)

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1. Preheat oven set to grill.

2. Line a baking tray with baking paper.

3. Lay the fish on the tray and grill for 45 minutes until crispy.

4. Serve hot with rice or eat it by itself.

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!

Pressure Cooker Chicken Stew

1. 1 whole free-range chicken (cut into 8 parts)
2. 4 potatoes (skin removed and cut into 4 parts)
3. 3 carrots (peeled and cut into 4 parts)
4. Spring onion (dark green parts) (cut into 3cm length)
5. Sea-salt
6. Corn-starch (OR potato/tapioca starch)
7. 1 1/2 cup water
8. 1 tablespoon oil
9. Sugar (optional)
10. White pepper (optional)

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1. Place all ingredients into pressure cooker and set 30 minutes.

2. Once it is done, pour into huge serving bowl.

3. Serve hot with rice or noodles.

Bon appetit!

Grilled Maple Syrup Chicken Fried Rice

Ingredients:

1. Maple syrup grilled chicken (Refer to LINK for recipe)
2. 2 carrots (cut into tiny cubes)
3. 4 cups of cooked rice
4. Spring onion (only the dark green part) (cut finely)
5. 3 teaspoon of cooking oil
6. Sea-salt
7. White pepper (optional)

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1. Heat up a wok on medium-high heat.

2. Add the cooking oil.

3. Add the carrots and stir-fry until they are slightly softened.

4. Add the maple syrup grilled chicken pieces and rice.

5. Add the sea-salt (and white pepper - optional).

6. Mix all of the ingredients together.

7. Lastly, sprinkle the spring onion and stir-fry for 1 minute.

8. Scoop up onto serving dish.

9. Serve hot.

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!

Grilled Chicken Chop & Potatoes

Ingredients:

1. 6 chicken drumstick-thigh (deboned)
2. Sea-salt
3. Potato starch
4 White pepper (optional)
5. 10 large potatoes (skin removed and cut into wedges)

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1. Season the chicken legs with the sea-salt, potato starch and (*white pepper - if you're able to) liberally. Place in container with lid and keep in fridge overnight.

2. Next day, preheat oven at 220C.

3. Line a baking tray with baking paper.

4. Place the chicken legs the undersides part up first (skin part on the paper).

5. Bake for 20 minutes.

6. Then turn the chicken legs around and grill for 30 minutes.

7. While the chicken is being grilled, prepare the potatoes. Remove the skin and cut into wedges.

8. Season with salt and (*white pepper - if you're able to) liberally.

9. Remove the chicken once they turn golden brown.

10. Place the potatoes on the baking tray and toss them around so that they are coated with the chicken oil.

11. Grill for 35minutes.

12. Serve them together!

Bon appetit!

Maple Syrup Grilled Chicken Strips

Ingredients:

1. 2 chicken breasts (cut into thin strips)
2. Cornstarch OR potato/tapioca starch
3. Sunflower oil
4. 1 teaspoon sea-salt (you can add more or less to your liking)
5. White pepper (optional)
6. Maple Syrup (4 tablespoons)

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1. Mix all the ingredients above and place chicken in airtight container overnight in the fridge.

2. (Next day) Preheat oven to grill mode.

3. Line a baking tray with baking paper.

4. Pour the chicken strips onto the baking tray and arrange them so that they do not overlap each other.

5. Grill for 30minutes or until golden brown.

6. Pour into serving dish. You can have it plain or with hot rice.

Bon appetit!

Happy Pancake Day! (Thermomix Pancake)

Shrove Tuesday is the day in February or March which is preceding Ash Wednesday. This day is celebrated in some countries by having pancakes.

Today is pancake day. Let's have some pancakes!

Ingredients:

1. 50gm butter (have some extra for frying)
2. 300gm oat milk
3. 2 eggs
4. 2 bananas (mashed)
5. 200gm buckwheat flour
6. 5gm baking powder
7. 1/2 tsp salt

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1. Place butter into TMX jug and set 2min/70C/speed1.

2. Add the milk, eggs, buckwheat flour, baking powder, salt and banana and mix 10sec/speed 5.

3. Heat up a frying pan.

4. Add some butter to the frying pan.

5. Pour a ladle of batter and cook for 1 to 2 minutes or until bubbles start to appear on the pancake surface.

6. Flip the pancake over and continue frying for another minute or two.

7. Repeat with the remaining batter.

8. Serve hot with butter or maple syrup.

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 Saffron Chicken

Ingredients:

1. 500gm of chicken breasts (cut into strips) (seasoned with sea-salt, cornstarch, pepper (optional) and some cooking oil)
2. Some saffron strands (washed)
3. Sunflower oil (or any cooking oil which you can tolerate)
4. Chives (chopped finely)
5. 3 tablespoons of hot water

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1. Pour some cooking oil and add the washed saffron strands into the TMX jug and set 15mins/100C/reverse spoon.

2. After one minute, add the chicken strips through the hole in the lid.

3. Cover the lid with the MC.

4. After 5 minutes, pour the 3 tablespoons of hot water onto the lid. It will slowly drip into the TMX jug through the slight gap of the MC and lid.

5. 1 minute before it is done, remove the MC and pour the chopped chives into the TMX jug.

6. Once the 15 mins are over, check if the chicken strips are throughly cooked. You can add another 5 minutes if they are not.

7. Serve hot with rice.

Bon appetit!

Thermomix Steamed Wrapped Chicken Balls in Chinese Cabbage

Ingredients:

1. 500gm of minced chicken
- seasoned with sea-salt, white pepper (optional), chopped carrots, fresh mushrooms (optional), cooking oil, cornstarch (you can use potato starch)
2. Chinese cabbage (wash the leaves and set aside to dry)
3. Toothpicks

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1. Fill the TMX jug to the number 2 mark.

2. Place the TMX jug onto the machine. Place cover and MC.

3. Set 30 minutes/100C/Speed 2.

4. Each chicken ball should be about 1.5 inches in size. Wrap each chicken ball with a cabbage leaf and stick a toothpick through it to hold it in place.

5. Place the chicken balls on the Varoma tray.

6. Once the temperature reaches 100C, remove the MC and place the Varoma tray on the TMX jug. Cover the Varoma tray.

7. Allow it to steam for about 15 minutes.

8. Once it is cooked, remove the balls and place new ones and continue steaming until all are cooked.

9. Serve them hot with soup or rice.

Bon appetit!

I did not have enough cabbage leaves. I steamed them on their own. It was delicious too!

Thermomix Chicken Powder Seasoning

Ingredients:

(I amended this recipe from the TMX cook book to suit my dietary needs. The recipe book used garlic and onion which I cannot have due to FODMAP. They used some spices and herbs too.)

1. 1000gm of minced chicken breast (I used minced instead of cut up chunks of chicken breasts to ensure faster cooking)
2. 300gm carrots (peeled and cut into chunks)
3. Chives (about 4 stalks)
4. 2 celery sticks
5. Sea-salt (about 100gm)
6. Coconut nectar (optional)
7. Sarawak white pepper powder (optional)

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1. Place everything into the TMX jug.

2. Close the lid but not the MC.

3. Set 60minutes/Varoma/Speed 2.

4. Place the simmering basket above the cover to avoid any splattering of sauce.

5. Check on it occasionally.

6. If the mixture is still in paste form, set 10minutes/Varoma/Speed 2.

7. Repeat step 6 until paste has turned into powder.

8. Once it has turned into powder form, remove the simmering basket and cover with the MC. Set 10 seconds/Speed 8.

9. Scoop it up into a bottle and allow to cool.

10. Keep it in the fridge to ensure freshness. It can be kept in the fridge for a few months. You can add this chicken powder seasoning which is free of artificial flavourings and enhancers to your soup, dishes or congee/porridge.

Bon appetit!

Thermomix Chicken Floss

Ingredients:

1. Chicken meat from 1 whole free-range chicken used to boil soup OR 2 chicken breasts (make sure it's in small pieces so that it's easier for the TMX to shred it).
2. Sea-salt
3. Coconut nectar (OR Maple syrup for salicylate sensitive)
4. Pepper (optional)
5. Sesame oil (OR sunflower oil for salicylate sensitive)

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1. Place meat into TMX jug. Add all seasonings to the meat. Set to 40minutes/70C/speed 1.

2. If it's not dry enough, you might want to add some extra time (depending on how dry you want the floss to be).

3. The alternative way would be to place the chicken floss into the oven and bake it. You can preheat oven at 180C. Bake for another 1/2 hour or until golden brown.

4. You can add the floss to your porridge, rice, noodles or sandwich.

5. It can be kept longer in an airtight container placed in the fridge.

Bon appetit!

Gluten-Free Chicken Nuggets

Ingredients:

1. 600gm of minced chicken (seasoned with sea-salt, corn-starch/potato starch, pepper (optional) and oil)

2. A bowl of millet flakes

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1. Line a baking tray with baking paper. 

2. Preheat oven at 200C.

3. Form the chicken mixture into nugget shapes. 

4. Then roll the chicken nuggets in the millet flakes. Make sure all sides are coated with the flakes.

5. Place the nugget on the baking tray. 

6. Repeat the same until all the chicken mixture are used up. 

7. Bake for 35 minutes or until golden brown. 

8. Allow to cool before serving.

Bon appetit!

Flourless Thermomix Cashew Bread

Ingredients:

1. 385gm cashew flour
2. 1/2 teaspoon of baking soda
3. 1/2 teaspoon of salt
4. 3 eggs (yolks and whites separated)
    - egg whites beaten until stiff peaks are formed
5. 120gm plain yoghurt
6. 80gm apple juice

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1. Place salt, baking soda and cashew flour into TMX jug and set 5 seconds and set speed 6.5.

2. Add egg yolks, yoghurt and apple juice to the flour mixture. Knead for 30 seconds.

3. Fold the egg whites into the batter.

4. Bake 150C for an hour. (I added 10 mins at 180C to get the golden brown finishing touch.)

Bon appetit!

Buckwheat Tea

8 years plus of not being able to have tea can really cause one misery.

Tea is high in salicylates. Even when I could have tea (before I had the anaphylaxis), they caused me to be wide awake the whole night! Some even gave me migraines from the bowels of Hades.

So I did some research recently.

Buckwheat is negligible in salicylate. And one can make tea out of it.

YAY!

I washed 500gm of buckwheat groats and baked them at 180C for 1/2 hour. You can also bake them until golden brown.

I got a tea infuser.

Once they were cool, I poured them into a jar. 

I placed about a teaspoon of the buckwheat groats into the infuser. 

Then I dunked it into a cup of boiling water. 

Voila! Buckwheat tea!

Alternatively, you could buy these tea bags and use them instead if you do not have an infuser.