I did some experimenting with this a little while ago and posted my results here - http://www.forumthermomix.com/index.php?topic=4575.0 .

Brazen, we just ate a version of your version and it was delicious!   

Left out the chilli (so that my little boy would eat it) and the star anise (didn't have any).

Only had about 350 g of beef so I chucked in a couple of handfuls of cashews as well.

I had some snow peas I popped in for a few minutes at the end - that was a bit of a mistake though - they just kind of wound around the blade and made a soggy, congealed mass. 

No matter though, it was a delicious meal. 

Here are a few different breads I've cooked over the last few weeks.  I started using Isi's wonderful Portuguese Rolls (thanks again Isi!  ) and adapted the recipe to make these variations.  Putting them in their own thread since there are a few of them.

I found that I could substitute up to 350 g of the flour with wholemeal and it still produced a good tasting loaf with a good texture, although the family agreed that the bread made with 300 g of wholemeal was the best tasting loaf ever.  I mill my own wheat the night before and soak it overnight in acidulated water.


Basic Wholemeal

Mill up to 350 g of wheat in TMX (or use wholemeal flour). Add juice of 1/2 lemon or 40 g apple cider vinegar (or other vinegar) or a large tablespoon of yogurt and add water to make 300g total liquid.

Mix on 7 for a few seconds until all the flour is moistened.  Leave overnight.

Next day, add

150 g white flour (or more if you've used less wholemeal - total should be 500 g of flour)
1 teaspoon salt
1/3 teaspoon dulse (or just add this much more salt)
2 teaspoons yeast
1 tablespoon honey

Knead 5 minutes in TMX.

Let rise until doubled in size (it took about 2 hours here, in cooler weather).

Knead 1 minute in TMX.  Tip out onto bread mat or clean benchtop, flatten and roll up.  Put on greased baking tray, seam side down.  Leave to rise again for about ½ hour, covered with tea towel.
Score top with knife and brush top with oil and water.
Preheat oven to 210 degrees C  - I preheat to 190 degrees C in my fan-forced oven.  Put some water in a container in the oven.
Put bread in and reduce heat to 200 degrees - 170 degrees in fan-forced.
Bake 30-35 minutes.


Oat Bread Variation

Replace 50 g of the wholemeal flour with 50g of oats and soak overnight (but don’t mill the oats).


Slow Ferment, Low Yeast, Oat Bread Variation

Reduce yeast to ½ teaspoon and leave to rise for 12-16 hours.  Knead second time for 2 minutes – you might need to punch the dough down into the TMX first so that it kneads effectively.

Let it rise the second time for 2-4 hours.


Slow Ferment, Low Yeast, Oat and Barley Bread Variation

As above but use 250 g wholemeal flour + 50 g milled barley + 50 g oats.

Or use 200 g wholemeal flour + 75 g milled barley + 75 g oats.


The oat and barley breads have a denser texture and the slow ferment produces a bread that reminds me of sourdough – but it is not sour.

Does anyone know how to coarsely chop nuts in the TMX?  I seem to end up with crumbs or big chunks with little nicks taken out.  I basically want to chop into large-ish pieces (say almonds into thirds) for my muesli, biscuits, etc.

Any advice?

Thanks. 

I also use my TMX more as an aid for preparing food rather than trying to cook up full meals in it.  For example, lasagne - I chop up my veges (and even meat sometimes) and then I'll fry them in a separate pan.  I'll grate up the cheeses in the TMX and then make up a bechamel.  It is a big time saver.

I've converted a few of my curry recipes - anything casseroley seems to work okay and I'll sometimes make up a quick pasta or rissottod in the TMX.  The Moroccan Lamb recipe on the forum was also a winner in my family.  But these full meals are more of an easy stand-by than a regular feature in our household.

That sounds great Jabba.  Do you mill the flour in the TMX? 

Yes, Chelsea - I mill it the night before and let it soak in the water (plus lemon juice) overnight.

These are absolutely delicious!  Thanks for posting.

This is a great recipe!

I made only half the quantity because I didn't have enough ingredients.  Popped it into a ring pan for about 40 minutes and it was perfect.

Thanks for sharing this one!  I think it'll become a regular around here.