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Ricotta gnocchi 80g Parmesan cheese, crust removed and cut into pieces (3 cm) 150g Plain flour 1 Egg 375g Ricotta (i used smooth) salt, to taste a pinch Ground nutmeg Gnocchi sauce 80g Parmesan cheese, crust removed and cut into pieces (3 cm) 150g Pancetta, cut into pieces (1 cm) 20g Olive oil 3 Tomatoes, cut into quarters 20g lemon juice 2 pinches ground black pepper water, for boiling Method Place Parmesan cheese into mixing bowl and grate 10 sec/speed 9. Add flour, egg, salt, nutmeg and ricotta and knead 30 sec/dough setting, or until just combined, prolong time if necessary. Transfer dough onto a silicone bread mat or lightly floured work surface and gently work into a ball, then divide into 4 portions. Roll each portion into a thin sausage shape, then cut into pieces (approx. 1 cm in length) using spatula. Transfer into a bowl and set aside. Clean and dry mixing bowl. Gnocchi sauce Place Parmesan cheese into mixing bowl and grate 10 sec/speed 9. Transfer into a small bowl and set aside. Place pancetta and oil into mixing bowl and sauté 10 min/100°C/reverse speed slow, placing simmering basket instead of measuring cup onto mixing bowl lid. Scrape down sides and base of mixing bowl with spatula, and cook 5 min/100°C/reverse speed 1. Transfer pancetta into a bowl. Discard oil, then place pancetta back into mixing bowl. Add tomatoes, lemon juice, and pepper, and cook 3 min/100°C/reverse speed slow. Transfer into a thermal serving bowl or other large bowl and cover to keep warm. Place a large saucepan with water over high heat and bring to the boil. Once water is boiling, carefully add gnocchi to saucepan. Gnocchi will rise to the surface when cooked (approx. 2 min). Remove cooked gnocchi with a slotted spoon and place into thermal serving bowl with sauce. Gently toss gnocchi through sauce. Divide between serving bowls and top with reserved Parmesan mixture and serve immediately. I added some crushed pistachios and parsley to mine to add more flavor but this is optional. adapted from original recipe https://cookidoo.com.au/recipes/recipe/en-AU/r97574 
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Ingredients 180 g flat rice stick noodles (wide) boiling water, for soaking 2 tbsp peanut oil 2 garlic cloves 170 g brown onion, cut into quarters 50 g kecap manis 60 - 80 g hoi sin sauce 2 tbsp soy sauce 3 tsp lime juice 100 g carrot, cut into thin slices diagonally (3 mm) oil spray, for greasing 3 eggs 2 tbsp full cream milk ½ tsp salt Method Place a thermal serving bowl or other large bowl onto mixing bowl lid and weigh rice noodles into it. Remove bowl and cover noodles with boiling water. Cover and set aside for 5 minutes. Drain noodles and place back into thermal serving bowl or other large bowl and cover to keep warm. Place peanut oil, garlic and onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula, then cook 3 min/100°C/speed 1. Add kecap manis, hoi sin sauce, soy sauce and lime juice and cook 5 min/Varoma/speed 1 , without measuring cup. Add carrots and cook 4 min/100°C/reverse speed 1. Transfer into thermal serving bowl or other large bowl with noodles and stir to combine with spatula to coat noodles. Clean and dry mixing bowl. Spray bottom and sides of mixing bowl with oil, then place eggs, milk and salt into mixing bowl and mix 5 sec/speed 6, then cook 6 min/90°C/speed 4. Transfer into thermal serving bowl or other large bowl with noodle mixture and stir to combine. Serve immediately. Original recipe - https://cookidoo.com.au/recipes/recipe/en-AU/r145081  Ingredients Wontons (pork) 40 g olive oil, plus extra for greasing 150g white mushrooms, caps only, cut into halves or quarters Big handful Spinach 1 bunch broccolini, tops only 1 garlic clove 10 g Ginger, crushed 3 spring onions, trimmed and cut into thirds 300 g pork mince 2 tsp white pepper 45g light soy sauce 10g Shaoxing wine 10g sesame oil Broth 2 tsp sugar 20g Shaoxing wine 30g Chicken stock powder 1500 g water 24 wonton wrappers (1 packet) 2 spring onions, trimmed and cut into thin slices 15 g soy sauce Handful Spinach, thinly sliced (if wanted) Method Wontons (pork) Lightly grease Varoma dish and tray with oil and set aside. Place mushrooms and olive oil into mixing bowl, then start High Temp mode (tm6) until evenly caramelised. Add spinach and brocilini chop 3 sec/speed 4. Scrape down sides of mixing bowl with spatula and cook 3 min/120°C/speed 1. Transfer into a bowl and set aside until cool enough to handle (approx. 5 minutes). Place garlic, ginger and spring onions into mixing bowl and chop 3 sec/speed 7. Add pork mince, white pepper, soy sauce, wine, sesame oil and cooled mushroom mixture, then combine 15 sec/reverse speed 3. Transfer into a bowl and set aside. Clean and dry mixing bowl. Broth Place sugar, wine, stock powder and water into mixing bowl and heat 10 min/100°C/speed 1. Meanwhile, place 1½ teaspoons of the filling onto the centre of 1 wonton wrapper and brush all edges with water. Fold wrapper in half over filling into a rectangle shape, pressing out gently any air that might be around the filling. Bring the 2 bottom corners together until they overlap and pinch to seal. Place wonton into prepared Varoma dish or onto tray and cover with a damp paper towel to prevent drying out. Repeat with remaining wonton wrappers and filling (makes approx. 24 wontons). Add 1 of the spring onions and soy sauce to mixing bowl. Place Varoma with wontons into position, secure Varoma lid and cook 10-12 min/Varoma/speed 1 or until wontons are cooked. Set Varoma aside. Divide wontons between serving bowls and pour over the broth. Garnish with thinly sliced spinach leaves, remaining spring onions. adapted from recipe https://cookidoo.com.au/recipes/recipe/en-AU/r500347  Ingredients 1t Parsely, dried 1 Chicken breast, halved 1 Carrot, chopped into chunks 600ml Water Pinch salt & pepper 1 Bayleaf 25g Butter 25g Flour 25g White wine 50g Cream 75g Peas Method Place parsley, chicken, carrots, water, salt, pepper and bay leaf into the thermomix bowl. Slow cook function / 1hr 30mins/ 98'c. Pour broth into a sieve and reserve stock. Put chicken mixture aside. Add butter to thermomix bowl melt 3 min/ 100'c/ sp1. Add flour and cook 3 min/ 100'c/ sp1. Add 500g reserved stock, wine, cream and season with salt and pepper, cook 5 mins/ 100'c/ speed slow. Add chicken mixture and heat 4 min/ 100'c/ reverse speed slow. Serve hot with rice or mash.  Ingredients 50g Shallots, cut into pieces 2 Garlic cloves 2 teaspoon Parsley, dried 1 teaspoon Thyme, dried 1 teaspoon Oregano, dried 25g Olive oil 200g Mushrooms, sliced 500g Chicken Breast 115g Marsala wine 115g Chicken stock 1 tsp Mustard 30g Plain flour ½ tsp Salt, to taste ½ tsp ground black Pepper, to taste 115g Thickened cream Method Place shallots, garlic, parsley, thyme and oregano into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula. Add oil and 100g mushrooms and cook 3 min/high heat /reverse speed slow. Add chicken, Marsala, stock, mustard, flour, salt and pepper and cook 20 min/100'c/reverse speed slow. Add cream and 100g mushrooms and cook 5 min/100'c/reverse speed slow. Garnish with chopped parsley and serve immediately.  Ingredients Pizza dough 220g Water 1 teaspoon Sugar 2 teaspoon Dried instant yeast 400 g Plain flour 30g Extra virgin olive oil 1 teaspoon Salt Filling 50g Parmesan cheese, crust removed and cut into pieces (3 cm) 100g Cheddar cheese, cut into pieces (3 cm) 25g brown onion 2 Garlic cloves 1 Tomato, cut into quarters and deseeded 100 g tomato paste 1 teaspoon Oregano, dried 150g Ham slices, cut into strips 50g Salami (mild), cut into strips Milk, for brushing Method Pizza dough Place water, sugar and yeast into mixing bowl and heat 2 min/37°C/speed 2. Add flour, oil and salt and knead 2 min/kneading setting. Transfer dough onto a lightly floured work surface and shape into a ball. Transfer into a bowl and cover with a kitchen towel. Set aside to prove until doubled in size (approx. 1 hour). Clean and dry mixing bowl. Pizza pocket filling Preheat oven to 200°C. Line 2 baking trays (30 x 40 cm) with baking paper and set aside. Place cheeses into mixing bowl and grate 10 sec/speed 8. Transfer into a bowl and set aside. Place onion and garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula. Add tomato, tomato paste and oregano and blend 5 sec/speed 8. Transfer into a separate bowl and set aside. Divide dough into 16 equal portions (approx. 40 g each). Roll dough out into circles (approx. 10 cm diameter). Leaving a 3 cm boarder, spread 1 teaspoon of the reserved tomato mixture onto each circle. Top with ham, salami and reserved cheeses. Fold dough over to form a half circle, ensuring filling is enclosed. Press edges together to seal. Place onto prepared baking trays and brush with milk. Bake for 15-20 minutes (200°C), until golden brown, then serve warm. Adapted from orginal recipe https://cookidoo.com.au/recipes/recipe/en-AU/r141593   Lelah is super proud of her pockets.
Ingredients 60g Butter, plus extra for frying 250g Milk 2 eggs 30g Sugar 200g Self raising flour 1 teaspoon Cinnamon powder 1 teaspoon Vanilla essence Method Place butter into mixing bowl and melt 2 min/70°C/speed 1. Add milk, eggs, sugar, flour, cinnamon and vanilla and mix 10 sec/speed 5. (if lumpy mix again until smooth) To cook pancakes, place a frying pan over medium heat and melt ½-1 tsp butter. For each pancake, pour in a ladle of batter and cook 1-2 minutes or until bubbles start bursting on pancake surface. Turn pancake over and cook for a further 1 minute. Transfer into a plate. Repeat with remaining batter. Serve hot  Ingredients 375g Spaghetti 50g Butter 1 Tablespoon Vegemite Method Place water into mixing bowl and bring to the boil 10-12 min/100°C/speed 1. Add dried pasta through hole in mixing bowl lid and cook time indicated on package/100°C/reverse speed 1 without measuring cup, until al dente. Drain pasta. set aside. Melt butter and vegemite 3 mins/ 100'c/ speed 1. Pour sauce over pasta and serve.  Ingredients 50 g Parmesan cheese, cut into pieces (3 cm), to taste 1 garlic clove 80 g grapeseed oil 50 g mayonnaise 20 g lemon juice 2 tsp Dijon mustard Method Place Parmesan into mixing bowl and grate 10 sec/speed 9. Transfer into a bowl and set aside. Place garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula. Place a jug onto mixing bowl lid, weigh grapeseed oil into it and set jug aside. Insert butterfly whisk. Add mayonnaise, lemon juice, Dijon mustard and reserved grated Parmesan and whisk 1 min/speed 4. With butterfly whisk still in place, mix speed 4 slowly pouring reserved oil onto mixing bowl lid, letting it drizzle into mixing bowl to emulsify. Take care not to add oil too quickly, as this may cause the dressing to split. Remove butterfly whisk  Ingredients 200 g cheddar cheese, cut into pieces (3-4 cm) 2 tomatoes, seeded and diced 20 g lime juice 70 g extra virgin olive oil 170 g red onion, cut into wedges (1-2 cm) 2 yellow capsicums, de-seeded and cut into thin slices 1 tsp onion powder 2 ¼ tsp ground cumin 2 ¼ tsp ground coriander 2 ¼ tsp ground smoked paprika ¼ tsp salt ¼ tsp ground black pepper 350 g beef fillet steak, cut into thin strips (1 x 6 cm) 6 tortillas 1 baby cos lettuce, finely shredded 1 Carrot, grated sour cream, to serve Tomato sauce if wanted Method Place cheese into mixing bowl and grate 3 sec/speed 7. Transfer into a bowl and set aside. Clean and dry mixing bowl. Place a thermal serving bowl or other large bowl onto mixing bowl lid and weigh tomatoes and lime juice into it. Add 30 g of the oil, onions and capsicums into mixing bowl and start High Temp setting. Transfer into bowl with cherry tomatoes, stir to combine, then cover to keep warm and set aside. Place onion powder, cumin, ground coriander, paprika, salt, pepper and remaining 40 g oil into mixing bowl and cook 1 min/100°C/speed 1. Add beef and stir with aid of spatula to coat in spices. Start High Temp setting. Transfer into bowl with vegetables and stir to combine. Serve fajita mixture with tortillas, lettuce, sour cream, grated carrot, grated cheese and sauce.  |
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