Turkey Patties

Number of People: 4
Ingredients:
500g turkey mince
1 spring onion
handful of coriander
1 tblsp sweet chilli sauce
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp chilli powder
1 slice wholemeal bread
1 egg
1 tsp sesame oil



Preparation:
Place bread in TM31 grate 10seconds at speed 8, remove and set aside
Chop spring onion and coriander for 4 seconds on speed 7
Add all ingredients to bowl (bread too) and mix 2 minutes at speed 2
Turn out and form into 8 balls

Fry until golden


Tips/Hints:
These are worth 3 Weight Watcher Pro Points if they are dry fried


Originally published in 2011 at Forum Thermomix I don't have any photos but thought you might like to try them anyway

Orange buttercream frosting

Warning - THIS IS NOT A WEIGHT WATCHERS RECIPE

I made another orange cake and decided to try a Thermomix frosting for it so...

I took the peel of one orange, and 500g icing sugar and blitzed it for 8 seconds at speed 9. Give it longer of you want a really smooth frosting for piping, I didn't, I want to see little specks of real orange zinginess.

Add 100g unsalted butter, mix 20 sec speed 7

Add 25ml milk, 10 ml vanilla, mix 10 sec speed 7

Insert butterfly and mix 3 mins at speed 3

Before

After

Refridgerate 10-15 mins before using ( I put mine in the fridge in the TM bowl and whizzed it again for 5 secs after thickening)

Madonna's roast vegetables

Here is my friend Madonna's lovely recipe (originally published online here but I have confirmed the corrections with her)

Your pick of veggies that are good roasted - mine are:
Potato, Sweet Potato, zucchini, cherry tomato, red capsicum, red onion, corn cobs (cut into 2cm wide slices)
You can also put in eggplant, whole mushrooms, whole green beans, a can of chickpeas - use your imagination!

Cut the veggies into big bite sized pieces, place into a baking dish sprayed with oil, lined with baking paper or a bbq/baking mat. Put the longer-cooking veggies in first (eg potato, sweet potato, corn) and add other veggies at intervals depending on how long they take to cook. Spray each lot of veggies as you add them to the dish. 


Today I chose purple carrots and sweet potato. I used one of my Chefs Toolbox baking mats.

amazing colour in these heirloom carrots

I baked the hard veg for about half an hour at 160 deg C. Then added cherry tomatoes, zucchini and capsicum.

When cooked, mix through dressing:
1 tablespoon strong honey,
1 teaspoon seeded mustard,
1/2 tablespoon olive oil and
1/2 - 1 tablespoon lemon juice, to taste.
Add ground salt and black pepper if desired. 

I had a helper mix this up for me.

This quantity of dressing is enough for veggies for about 4 people, adjust quantities of you're feeding a horde.


Goes really nicely with bbq meats, I also like to stir through baby spinach with the dressing and let the heat of the other veggies wilt it.


This is 2 ProPoints each if you use it to serve 4.

Delicious soup that's not mine

I claim no credit for this recipe and it needs no variations. It's perfect. Thanks Jo Whitton.

Devilish fragrant chicken curry

If you don't have the Thermomix Devil of a cookbook well you should. Just go buy it right now. Every dollar spent goes toward safe habitats for Tasmanian devils who are not infected with the horrendous cancer that is threatening to make them extinct. For more information check out the Devil Island Project.
Anyway we had the pleasure of attending a cooking class with Fiona Hoskin on Friday night and sampling this curry so I thought I would give it a try.
After a rough start when I discovered I needed fenugreek seeds not leaves, which necessitated a trip to the Oriental food store and caused me to buy delicious things to use later... I followed the recipe in the book but added a couple of extra tomatoes and doubled the chicken.

I am so glad I did because that is a LOT of sauce, and you can't just fill up on sauce and rice if you are counting points.
While it was cooking I went and cut some mint and pulled out my trusty stick blender. I know the TM does everything the stick blender can do (better, stronger, faster) but I can't afford a second machine and often mine is busy. Besides my stick blender is so pretty I couldn't let it go. If the Thermomix put out limited edition red machines it would sell like crazy.
So while the curry cooked I made a mint chutney.

Use a bunch of mint, a spring onion, a shake of tabasco, 3 tablespoons greek yoghurt and a generous squeeze of lime juice. This is just so beautiful - to taste as well as look at. And it cools your mouth for hot curries (this one isn't hot by the way)

So after only about half an hour at home I have a lovely curry made from scratch. I needed to cook rice for the crowd, but as the recipe includes coconut cream there were really no points left to spare for rice for Taff and I so it was back to the old cauliflower trick.

Which meant this delicious plate full came in at only 10 ProPoints so we had some roti bread too!

this plate does not contain rice

Freeform apple tart

This recipe started when Taff wanted to buy a chunky Kit Kat at the stupid market. Just let me check the points on my trusty WW app says I. Eleven! Eleven points on a Nestle product. That means we would compromise our budget, ethical stance and WW goal. "I am sure we can do better than that" says moi (secretly aware of Taff's fetish for all things involving cooked apple)

So we armed ourselves with a packet of short crust pastry and came home to create

First rule of weight reduction dishes involving pastry:
 You don't actually need pastry on the top and the bottom!


This halves the buttery goodness while still satisfying the pastry craving.

So I put that pastry sheet in the bottom of a pyrex pie dish and peeled and sliced four granny smith apples. I like apples that hold their shape once they are cooked and red apples generally go to mush, so I used Granny Smith apples.

Then I wanted some sweetness and spice so I sprinkled on 30 mls of real maple syrup (not the pretend stuff) and 4 teaspoons of dark brown sugar mixed with 1/2 teaspoon ground cloves and 1/2 teaspoon ground cinnamon.

At this point I considered trimming the pastry to make a neat tart, nut as I had already added up all the ingredients on the Weight Watchers recipe builder and found that this would only be 6 ProPoints a serve I figured we could enjoy ALL the pastry not lose some of it to trimming.
So at this point it became a free form tart - just fold or push the pastry in until it looks like this:

I put it in the oven at 160 deg for about an hour. It didn't over brown but the apples weren't cooked as much as I would have liked - I am glad they were slices not chunks. So I blitzed it in the microwave for 2 minutes which did the trick.
Here is the finished product

Next time I think I will blitz the apples for 2 minutes before filling the case, and toss in the filling rather than sprinkling it on top. But apart from that - add a dollop of good quality Greek yoghurt and dig in!

Chinese congee

Looking for comfort food tonight in our unheated tropical home - but we are not real hungry which screams "Soup!" to me. 

I pulled out my Chinese cooking class notes (circa 1978) and thought the Thermomix could do the work for me

I just made a fresh batch of vegie stock from the EDC but you can use fresh made stock or good quality stock cubes for this dish

Start with 3/4 cup of rice, 2 tablespoons stock paste, and 4 cups of water. Insert butterfly. Cook 20 minutes 100 deg, reverse speed soft.







It should look like this:

Add a teaspoon of soy sauce and a splash of sesame oil. Cook another 7-10 minutes 100 deg reverse speed soft. Keep an eye on it as you can overcook at this stage - you are looking for a porridge consistency, not a risotto. Add water or reduce cooking time if you need to.

please excuse the steam on the lens

While it cooks chop your vegies - I chose chives and lettuce (baby cos) tonight and any protein you are adding. You can put shredded chicken or chinese pork, or make a wee omelette and slice it up. Tonight I used a boiled egg. Because it was there.

Plate up - congee in the bottom, ther rest on the top. Drizzle with soy sauce and sprinkle with some white pepper. And enjoy!