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

---------------------------

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 Stir Fried Celery with Carrot & Prawns

Ingredients:

1. 3 celery sticks (peeled and cut into 3cm in length)
2. 1 carrot (peeled and sliced into thin slices)
3. 3 garlic bulbs
4. 500gm of prawns (de shelled but the tails are left intact)
5. Sunflower oil
6. Sea-salt

-----------------------------------

1. Place the garlic inside the TMX jug.

2. Set 5seconds/Speed 5/Reverse.

3. Remove all the garlic skin. With a spatula, scrape down the insides on the jug.

4. Pour some sunflower oil into the jug.

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

6. Add the celery and carrots.

7. Set 8 minutes/Varoma/Reverse/Spoon. (Remove the MC)

8. At about 5 minutes, remove the MC. Add the prawns through the hole in the lid. (The TMX is still cooking. Do not stop it.)

9. Sprinkle some sea-salt. Cover the lid with the MC.

10. Once it is done, scoop it up.

11. Serve it hot.

Bon appetit!

*Since prawns are high in histamines (or you're allergic to prawns), you can use chicken breasts instead.

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

----------------------------------------

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!

Stir-Fried Eggs With Celery

Ingredients:

1. 10 medium sized eggs (beaten)
2. 2 celery sticks (peeled and sliced into thin pieces)
3. Sea-salt
4. Sunflower oil

-------------------------------------

1. Heat a wok on medium heat.

2. In a large mixing bowl, pour the beaten eggs, celery sticks, sea-salt and sunflower oil. Mix thoroughly.

3. Once the wok is heated up, pour the egg mixture into it.

4. Stir fry until one side is slightly browned before turning it over.

5. One the other side is slightly browned too, scoop it up onto serving plate.

6. Serve hot.

Bon appétit!

Stir-Fried Garlic Chicken with Celery & Carrots

Ingredients:

1. 1 chicken breast (cut into small pieces - seasoned with sea-salt and garlic)
2. 3 celery sticks (peeled and cut into french fry size)
3. 2 carrots (outer layer peeled and cut into thin strips around the same size as the celery)
4. 5 garlic bulbs
5. Sunflower oil
6. Sea-salt

------------------------------------------

1. Heat up a wok.

2. Drizzle some sunflower oil into the wok.

3. Add the garlic bulbs and stir fry until fragrant.

4. Add the chicken, celery and carrots and a dash of sea-salt and stir fry until the chicken is cooked and the vegetables have softened.

5. Scoop up onto serving dish and serve hot with rice.

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)

---------------------------------------------------------

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!

Baked Minced Chicken Garnished With Potato Thins

Ingredients:

1. 1kg of minced chicken
2. 3 sticks of celery (peeled and sliced into small pieces)
3. 3 bulbs of garlic (chopped into fine pieces)
4. 4 medium sized old potatoes (peeled and sliced very thin slices)
5. Sea-salt (amount is up to you)
6. Sunflower oil (amount is up to you)
7. 2 large eggs
8. 4 tablespoons of potato flour

-----------------------------------------------------------

1. Pour all the ingredients above (except the sliced potatoes) into a large mixing bowl.

2. Mix everything until all ingredients are well blended.

3. Preheat oven to 230C.

4. Line a baking tray with baking paper.

5. Fill the baking tray with the blended minced chicken.

6. Flatten it with the back of a spoon.

7. Arrange the sliced potatoes in an orderly fashion. (You can see how I did it in the picture above.)

8. Bake for approximately 1 hour. (Halfway through, I turned the baking tray around. I DID NOT flip the dish! I turned it as in the part of the tray which was near the back of the oven would now be at the front near the oven door.)

9. Allow to cool once it is done.

10. You can eat it plain or serve with warm rice.

Bon appétit!

Simple BeeHoon Soup (ABC Chicken Soup)

Ever since I've been down with this Influenza A virus, I haven't been able to stomach rice. I will throw up. I've been having spaghetti or beehoon with chicken soup. My son has been asking for noodles. And my husband too. Somehow this virus has changed our system.

ABC Chicken Soup

Ingredients:

1. 1 whole range-free chicken (cut into quarters - without skin and all fats removed)
2. 3 medium sized old potatoes (skin peeled and cut into 4 parts)
3. 2 medium sized carrots (peeled and cut into chunks)
4. 1 celery stick (peeled and cut into about the same size as carrots)
5. 1/4 cup of barley
6. Sea-salt (depending on pot size and individual taste)
7. Filtered water (amount depending on pot size)

-------------------------------------------------------------

1. In a large pot, add all the ingredients above. Make sure everything is submerged.

2. Boil for 2 hours

3. *You can add eggs into the soup by using the 'drop egg' method. Or you can just break an egg(s) directly into the soup without breaking the yolk while the soup is being boiled during the 2nd hour.

-------------------------------------------------------------
While the soup is being cooked, you can prepare the beehoon by soaking it in a container of water. Once it has softened, drain the water away and set aside.

In a bowl, add some of the beehoon and scoop some boiling soup onto the beehoon until it is submerged in the soup.

Bon appétit!

Carrot & Celery Scrambled Eggs

Ingredients:

1. 1 medium sized carrot (outer layer peeled and sliced into thin strips)
2. 1 stalk of celery (with the leaves too) (peeled and diced)
3. 10 fresh chicken eggs (beaten)
4. Sea-salt
5. Sunflower oil

-------------------------------------------------------

1. Add 1/2 a teaspoon of sea-salt into the beaten eggs and mix throughly.

2. Heat a wok.

3. Add about 3 tablespoons of sunflower oil into heated wok.

4. Pour the beaten eggs.

5. Sprinkle the sliced carrots and diced celery into the beaten eggs.

6. Allow it to simmer and cook.

7. Once one side is browned, turn it over and cook the other side until browned.

8. Scoop up onto serving plate.

9. Serve with hot rice.

Bon appétit!

A Refreshing Drink

Ingredients:

1. 3 Red Delicious apples (Use Golden Delicious if you are able to find it.)
2. 2 medium sized organic carrots
3. 2 organic celery stalks

-------------------------------------------------------------

Juice all the 3 ingredients above and enjoy this delicious drink on a hot day.

Bon appétit!

The Rice Pot Fried Spaghetti

Ingredients:

1. 500gm of spaghetti (Size - n5) (Boiled it until it is at a 'just soften state'. If it is too soft, the fried noodles dish will result in a horrible slush.)
2. 200gm of minced chicken (Seasoned with sea-salt)
3. 3 medium sized carrots (Outer layer removed and sliced into thin long strips)
4. 4 celery sticks (Peeled with a peeler and then chopped into small pieces)
5. 1/2 a clove of garlic (Cut into thin strips)
6. 3 shallots (Cut into thin strips)
7. Sea-salt
8. Soft brown sugar
9. Sunflower oil

-------------------------------------------------------------

1. Switch on the rice pot and pour about 4 tablespoons of sunflower oil and add the garlic and shallots into the rice pot.

2. Stir fry until fragrant and slightly browned.

3. Add the minced chicken and stir fry until 90% cooked. Break up the minced chicken until broken into tiny pieces.

4. Add the carrots and celery.

5. Mix altogether and cook for about 5 minutes with lid closed.

6. Then add the spaghetti, a dash of soft brown sugar and sea-salt. Mix well and stir fry for about another 10 minutes.

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

8. Serve warm.

Bon appétit!

Celery & Carrot Chicken Stew

Ingredients:

1. 1 whole free-range chicken (cut into 8 equal pieces) (seasoned with sea-salt)
2. 1 whole garlic bulb (outer layer removed) (leave in clove size)
3. 5 sticks of celery (cut into 2cm in length)
4. 4 medium sized carrots (sliced thinly)
5. Soft brown sugar
6. Sea-salt
7. 2 tablespoons of organic all-purpose flour (this is to thicken the sauce)
8. Sunflower oil
9. 1 cup of warm water

--------------------------------------------------------------

1. Heat a pot on high heat.

2. Once it is well heated, pour 4 tablespoons of sunflower oil.

3. Once the oil is hot, add the garlic cloves.

4. Stir fry until garlic cloves are slightly browned and a fragrant-garlicky-aroma has filled the air.

5. Add the chicken, celery and carrots. Stir and mix the ingredients.

6. In a bowl, add a teaspoon of soft brown sugar, sea-salt, flour and 1 cup of warm water. Mix concoction thoroughly.

7. Pour into pot.

8. Boil the dish on high heat until it starts to boil.

9. Then turn it on low heat and allow to simmer with lid closed for about 1 hour+.

10. Serve hot with warm rice.

Bon appétit!

Home-Made Buns & Chicken Stew

Here is the link for the salicylate-free buns. Click here.

Here's the recipe for the chicken stew:

Ingredients:

1. 1 whole chicken cut into 4 parts
2. 5 large old potatoes peeled and cut into 4 parts
3. 4 strips of celery cut into strips
4. 2 cups of warm water
5. 1 1/2 teaspoons of sea-salt
6. 1 teaspoon of sunflower oil
7. A handful of barley

--------------------------------------------

1. Put the chicken, potatoes, celery and barley into a large clay pot.

2. Pour the sea-salt and sunflower oil into the warm water and stir.

3. Pour the concoction over the chicken and the other ingredients.

4. Boil the dish for about 2 hours (allow the stew to boil before turning down the heat, allowing it to simmer for the remainder duration of time)

5. Stir the stew from time to time.

6. Serve hot with the mini buns and butter.

Bon appétit!

Home-Made Baked Potato Pie

I have been wanting to make this dish again for a very long time now. But the tiredness and exhaustion has been causing me to shelf a lot of things which I have been wanting to do for awhile.

So today, despite of the tiredness from fighting this flu (which had me coughing the whole night like a barking dog), I persevered on and made this salicylate-free dish. Even my son commented that I have not made this in a LONG time now. And hubby and son said 'YUMS!' I guess that one word says it all. It was worth the effort! And yes, even with my non-functioning taste buds, it was YUMS!

Ingredients:

1. 10 to 12 medium sized old potatoes
2. Celery (3 to 4 sticks should be sufficient)
3. 3 large eggs
4. 200 to 300 gm of minced chicken
5. 2 to 3 slices of bread (I used my homemade wholemeal + buckwheat bread)
6. Salt
7. Sunflower oil
8. Butter

------------------------------------------------

1. Peel the potatoes and put them in a pot of water and boil them till they are soft enough to be mashed.
2. Boil the eggs till they are hard-boiled.
3. Grate the celery sticks.
4. Mix the celery with the minced chicken.
5. Tear the bread into small pieces.
6. Mix the bread with the minced chicken and celery. 
7. Season the minced chicken, celery and bread with some sea salt and pepper. 
8. Peel the hard-boiled eggs and cut them into half and place them on the dish.
9. Preheat oven at 230 C.
10. Once the potatoes are soft, take them out of the pot. Mash them a bit and then add butter (about 30g), some salt, pepper and sunflower oil and continue mashing them.
11. Spread the mashed potato over the dish evenly.
12. Bake the dish for approximately 30 minutes or until mashed potatoes are slightly browned.
13. Serve it warm with bread, pasta or rice. You can even eat it on its own!
14. Bon Appetit!

Boil potatoes till soft

Grate the celery

Mash the potatoes

The finished product!

Bon Appetit!