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!

Croutons!

Ingredients:

1. 4 slices of bread (old bread) 

- many recipes remove the crusts. I did not as I did not want to waste them.

2. Butter

3. Sea-salt

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1. Line a baking tray with baking paper.

2. Preheat oven at 180C. 

3. Place the 4 slices of bread on the baking paper.

4. Spread butter over the bread generously. 

5. Sprinkle some sea-salt.

6. Cut the bread into cubes.

7. Place in oven and bake for 20 mins (or until golden brown and crispy).

8. Allow to cool.

9. Keep in airtight container. 

10. You can enjoy them with soup or eat them on their own.

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!

Baked Saffron Chicken Breast Strips

Ingredients:

1. 3 chicken breasts (cut into small pieces)
2. Sea-salt
3. A few strands of saffron
4. Black pepper (optional)
5. Oil

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1. Mix all the above in a mixing bowl and leave it to marinade in the fridge overnight.

2. Line a baking tray with baking paper.

3. Preheat oven at 230C.

4. Spread the marinated chicken onto the tray evenly.

5. Bake for 40 minutes or until golden brown.

6. Allow to slightly cool before serving.

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!

Baked Saffron & Garlic Chicken

Ingredients:

1. 4 chicken chop (chicken thigh/drumstick deboned)
2. 6 cloves of garlic (outer layer removed and chopped into very fine)
3. A few strands of saffron
4. Juice of 1 lemon (you can omit this if you're on a low-salicylate diet)
5. Sea-salt
6. Pepper

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1. Mix all ingredients and marinate chicken with it.

2. Place in fridge for a few hours.

3. Preheat oven at 230C.

4. Line baking tray with baking paper.

5. Place the chicken chops on the baking tray (skins facing down).

6. Bake for 25 minutes.

7. Turn the chicken chops over (with skins now facing upwards).

8. Continue baking for another 25 minutes.

9. Serve with hot rice.

Bon appetit!

Thermomix Prawn Balls

Ingredients:

1. 250gm of blended prawns (Click on ----- to learn how to make blended prawn paste with the Thermomix)
2. Sea-salt
3. Sunflower oil (30gm)
4. 1 egg
5. Chopped chives
6. 25gm of rice flour

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1. Pour all the above ingredients into the TMX.

2. Close the lid with the MC.

3. Set to KNEAD function for 45seconds.

4. Line a baking tray with baking paper.

5. Preheat oven to 220C.

6. With a tablespoon, scoop out the prawn mixture onto the lined baking tray. Once all the mixture is used up, they are ready to be baked.

7. Bake for 15 minutes or until golden brown.

8. Allow to cool before serving.

9. Serve as side dish or with soup. It can also be one of the main dishes.

Bon appetit!

Thermomix Purple-Carrot Bread

Ingredients:

1. 85gm purple carrot (skin peeled)

2. 200gm water
3. 400gm organic high-protein strong bread flour
4. 30gm oil
5. 1/2 teaspoon yeast
6. A pinch of salt
7. 1 teaspoon of sugar
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1. Place carrot into TMX jug and set 10seconds/speed 6.

2. Scrape down the sides of the jug.

3. Add 200gm of water and set turbo 2 seconds.

4. Add the sugar and the yeast.

5. Set 2mins/37C/Speed 1.

6. Add 400gm flour, salt and oil.

7. Knead for 3 minutes.

8. Set aside and allow it to rise/double in size. (*Wet your hands when handling dough.)

9. Line a loaf tin with baking paper. Knock the dough down and place the dough into the baking tin and allow it to rise again.

10. Preheat oven to 180C.

11. Bake for 25 minutes or until golden brown.

12. Set aside to cool before serving.

Bon appetit!

Thermomix Brownie

(*NOTE: This recipe is from the Thermomix cookbook.)

Ingredients:

1. 220gm of unsalted butter (softened at room temperature)
2. 250gm of dark chocolate (70% cocoa - cut into cube size)
3. 70gm brown sugar (I reduced the amount by 3/4)
4. 6 eggs (room temperature)
5. A pinch of salt
6. 150gm of organic all-purpose flour (I used the less gluten flour)
7. *150gm of walnuts (optional) (you can choose to omit this or replace with cashews if you're intolerable to other nuts)

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1. Place chocolate into the mixing bowl and chop 5 sec/speed7.

2. Add butter and melt 4min/70C/speed2.

3. Add sugar, eggs, salt and flour. Set 1min/speed4.

4. Add walnuts and mix 10sec/speed4.

5. Preheat oven to 170C.

6. Line baking tray with baking paper.

7. Pour the batter into the tin.

8. Bake for 23 to 25 minutes.

9. Allow it to cool before cutting into squares.

Bon appetit!

Thermomix Pandan Flavoured Bread

Ingredients:

1. 50gm sunflower oil
2. 80gm milk
3. 1/2 teaspoon yeast
4. 1 teaspoon of brown sugar
5. 1/2 teaspoon of sea-salt
6. 20gm of pandan leaves extract (for recipe, click on the LINK)
7. 400gm of organic high-protein bread flour

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1. Place the milk, oil, yeast and sugar into the TMX jug.

2. Set 2minutes/37C/Speed 2.

3. Then add the pandan extract.

4. Set 2 minutes/Speed 1.

5. Add the flour and salt.

6. Set the kneading function for 3 minutes. (If the dough is too crumbly, add some water until it forms a smooth dough. If it is too wet, add some flour until it becomes smooth.)

7. Knead for another 5 minutes.

8. Pour the dough out onto an oiled bowl. Leave it aside for approximately two hours for it to rise.

9. Once it has risen, knock it back down.

10. Divide the dough into two parts, place them into loaf pans and allow it to rise again.

11. Preheat the oven at 180C.

12. Bake for approximately 1/2 hour or until it is golden brown.

13. Once done, allow it to cool before slicing the bread.

Bon appétit!

Baked Butter Garoupa Fish

Ingredients:

1. 1 thick slice of Garoupa fish fillet (washed and pat dried with kitchen towels)
2. Sea-salt
3. Butter

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1. Heat the oven at 220C.

2. Place the fillet in a baking dish.

3. Season the fillet with sea-salt and butter. Make sure the fillet is seasoned liberally with butter.

4. Bake for about 1/2 hour or until the fillet is golden brown.

5. Serve with hot rice.

Bon appétit!

Baked Stuffed Potato Skins with Fried Rice

Ingredients:

1. 10 medium sized old potatoes (wash outer layer with vegetable brush thoroughly and then dried thoroughly)
2. 200gm of minced chicken (seasoned with sea-salt)
3. 2 cups of cooked sushi rice
4. 1 medium sized carrot (outer layer peeled and sliced into thin sticks)
5. *1 medium sized broccoli (washed and florets cut into small parts) [If you are on low-salicylate diet, replace this with another vegetable of your choice which you are able to tolerate.]
6. Sea-salt
7. Sunflower oil
8. 2 cloves of garlic (sliced thinly)

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1. Preheat oven to 220C.

2. Prick all the potatoes with a fork. (If not they'll be atomic bombs in the oven!)

3. Place all the potatoes on a baking tray and bake for approximately 40 minutes or until the potatoes become tender and soft.

4. Cut off about a quarter of the potatoes and scoop out the insides while leaving the skin intact.

5. Set the potatoes aside.

6. Heat a wok on high heat.

7. Drizzle some sunflower oil onto the wok.

8. Throw in the thinly sliced garlic.

9. Stir fry until golden brown.

10. Add the minced chicken, carrot, broccoli,

11. Stir fry until all are cooked.

12. Add the rice and potatoes that were scooped up.

13. Mix everything thoroughly.

14. Scoop the rice mixture and fill up the potato skins.

15. Pre-heat oven at 200C.

16. Arrange them on a baking tray and bake for about 15 minutes.

17. Allow to slightly cool before serving.

Bon appétit!

Siew Yuk (Roasted Pork Belly)

Ingredients:

1. 1kg of pork belly
2. Sea-salt
3. *White pepper (optional)

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1. Wash the pork belly thoroughly and pat dry with paper towels.

2. Usually, a skin-pricking-tool is used. Unfortunately, I do not own one. So I had to use a very sharp fork. Prick the whole pork skin until it looks like some fork-stabbing-session. (At the end of the pricking session, my hands were numb and carpal tunnel was in full manifestation. Conclusion: Get the damn tool!) The tool looks like this:

*picture taken from HERE

3. Season with salt and grounded white pepper. (*White pepper is optional. For those who are on salicylate diet, do omit if you are unable to tolerate.)

4. Rub the seasoning(s) thoroughly until the whole pork belly is coated.

5. You can either place it in a freezer bag to allow it to be seasoned in the freezer for an extended period of time (to allow the seasoning to permeate the meat more thoroughly), OR you can blow dry it with a fan (if you are going to eat it on the same day). Some people dry their meat in the fridge.

Blowing the meat so that the skin dries up. This will ensure the skin to crackle and pop into a very crispy and crunchy texture.

6. Preheat the oven to 230C.

7. Bake for approximately 45 minutes.

8. Then set the oven on GRILL mode.

9. Grill for another 1/2 hour.

10. Remove from oven to cool.

11. Slice the slab of meat and ENJOY!!!!!!

To die for!!!!!!!!!!! YUMMY!!!

Bon appétit!

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!

Baked Salted Butter Prawns

Ingredients:

1. 2kg of giant sized prawns
2. Sea-salt
3. 30gm butter (melted)
4. Black pepper (*optional)

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1. About a week before this meal is to be cooked, buy 2kg giant prawns fresh from the market.

2. Wash them throughly and then dry them.

3. Place them in a large bowl and season with sea-salt and melted butter. (If you are able to tolerate pepper, then add grounded pepper at this stage.)

4. Mix the prawns thoroughly with the seasonings.

5. Place them in a freezer bag and place in the freezer.

6. One day before you are to cook the prawns, take them out from the freezer and defrost them in the fridge.

7. Preheat oven at 180C.

8. Line a baking tray with baking paper.

9. Arrange the prawns on the baking tray.

10. Cook for approximately 15 minutes or until the prawns turn orange-red and thoroughly cooked.

11. Scoop onto serving dish and serve hot!

Bon appétit!

Christmas 2014 (Part Three): Empress Chicken

Ingredients:

1. 1 whole free-range chicken (with skin) - rubbed thoroughly with salt (and grounded pepper IF you can tolerate)
2. Sea-salt
3. Black pepper (*Optional)

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1. 2 to 3 weeks prior to the Christmas, buy a whole free-range chicken, fresh from the market.

2. Wash it thoroughly upon reaching home.

3. Then rub salt (and pepper if you are able to consume it). Use the salt liberally.

4. Then wrap it up and keep it in the freezer.

5. Two days or a day prior to the time you want to cook it, take it out from the freezer and defrost it in the fridge.

6. Fill a large pot with enough water to soak the chicken in it.

7. Boil the whole chicken for about 40 minutes.

8. Take the whole chicken out and drain the water from the chicken.

9. Line a baking tray with baking paper.

10. Preheat oven at 230C.

11. Bake the whole chicken for approximately 50 minutes.

12. Place the whole chicken on a serving dish.

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

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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!

Oven Baked Rösti Cake

Ingredients:

1. 10 medium-sized potatoes (skin removed and grated)
2. Sunflower oil
3. Sea-salt
4. Big onions (cut into small chunks) (optional)
5. 2 large eggs (beaten)
6. 1/2 cup of white rice flour

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1. In a large mixing bowl, add in the grated potatoes, sea-salt, beaten eggs, rice flour and sunflower oil.

2. Mix all ingredients well.

3. Preheat oven at 220C.

4. Line a round baking tray with baking paper.

5. Pour the mixture into the baking tray. Even out the mixture.

6. Bake for 1 1/2 hours or until potatoes are thoroughly cooked and crispy on the top.

7. Allow to cool before slicing and serving.

Bon appétit!