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!

Lentils & Potato Chicken Burger

Ingredients:

1. Potato/lentils cutlet (click HERE for recipe)
2. 500gm of minced chicken (seasoned and mixed thoroughly with sunflower oil, sea-salt, 2 eggs and potato flour)

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1. Line a baking tray with baking paper.

2. Preheat oven at 220C.

3. Take about 2 tablespoons sizes of minced chicken and shape them into burger patties. Place them on the baking tray and flatten with the back of the spoon.

4. Repeat until all minced chicken mixture is used up.

5. Bake for about 20 minutes or until golden brown.

6. Allow to slightly cool.

7. Place the chicken patties in between the lentil/potato cutlet and voila, you have a gluten-free version burger!

Bon appétit!

Baked Potato & Lentils Cutlet

Ingredients:

1. 6 large old potatoes (washed, skin removed and boiled until very soft)
2. 1 cup of yellow lentils (washed, soaked for 24 hours and rinsed)
3. 1 cup of rice flour
4. Sunflower oil
5. Sea-salt
6. 2 stalks of chives (washed and chopped)
7. 2 large eggs

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1. In a large mixing bowl, mash the potatoes.

2. Add all other ingredients and mix thoroughly.

3. Preheat oven at 210C.

4. Line a baking tray with baking paper.

5. Scoop about 2 tablespoons size of potato mixture onto the tray and flatten with the back of spoon. Repeat until tray is filled up.

6. Bake for approximately 30 minutes or until golden brown.

7. Allow to cool.

8. Serve as snack.

Bon appétit!

Gluten-Free Pie

Ingredients:

1. 2 cups of cooked salted, garlic rice
2. 3 sticks of celery (peeled and sliced into thin pieces)
3. 1 small sized lettuce iceberg (shredded into small pieces)
4. 500gm of minced chicken (seasoned with sea-salt)
5. *Spinach (Omit this if you cannot tolerate this. I had plenty in my garden and I had to harvest and use them before they became old.)
6. Sunflower oil
7. Sea-salt
8. Home-made mashed potato seasoned with sunflower and sea-salt (about 3 to 4 cups)

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1. In a large mixing bowl, pour the minced chicken, celery, lettuce iceberg, and (*spinach-optional). Drizzle some sunflower oil and sprinkle some sea-salt onto the ingredients. Mix all ingredients throughly.

2. Line a bread pan with a baking paper.

3. Fill the bottom part of the bread pan with the mixture.

4. Then layer the rice as the second layer.

5. And finally, layer the mashed potato as the last and highest layer.

6. Preheat oven at 220C.

7. Bake for about 50 minutes or until potatoes turn golden brown.

8. Serve it hot.

Bon appétit!