I don't like cereal. But I know with all the nutrients it's supposed to be good for me.
But I do like muffins. These are handy to keep in the freezer for those times when I'm running late -which is more often than not!

The recipe is inspired from one I found on The Healthy Food Guide Magazine website a couple of years ago.

Ingredients:
120g milk
120g apple juice
1 banana
1 egg
150g yoghurt

230g wholemeal flour
4 Weet-Bix
30g rolled oats or other cereal
70g sultanas
2 tsp cinnamon
1 tsp mixed spice
-some cardamom might be nice too, but I've not tried that yet.
-if you like a sweeter muffin, you might like to try adding maple syrup or agave syrup


Method
1)   Put the milk, juice, egg and yoghurt in the bowl. Add the banana, breaking it into 2-3cm chunks with your fingers as you go.

2)   Turbo for half a second 3-5 times until the banana is blended in.

3)   Add the flour, rolled oats, sultanas, cinnamon, mixed spice and weet-bix (crushing with your hands as you go).

4)    for 3-5 intervals or until the mixture just comes together -taking care not to over mix.

5)   Spoon into a greased muffin tray (I made 20 individual muffins) and bake at 180^oC for 15-20minutes depending on your oven.

I made these delicious morsels tonight. I followed the recipe except I made quenelles and didn't flatten them. I found a dessert spoon to be a good size for us. Some people might like more salt. They were enjoyed by three generations and are the easiest way I've found to consume broccoli 

This was a nice simple recipe.
I did find the dough too sticky so added about two tablespoons of flour during the kneading. I also heavily floured the rolling surface as after chilling for 30minutes as it was still sticky.
I loved steaming the apples in the Varoma (in my previous attempt I boiled them in the  and they boiled over  luckily I got to them in time to avoid serious damage).
Next time I will try to add some sultanas during the steaming, not because they were needed, but just because I like them.
I will also make the pastry  before the filling to save time.  The pastry can chill in the fridge while the apples are steaming.
As the size of apples changes so much I would prefer to weight to be listed instead of number of apples in the recipe (recipe said 6 and I used seven -650g).

I also sprinkled some sugar over the top before cooking for presentation.
I served it with ice cream, however others like CC might prefer clotted cream or custard like Amy

(Edited to add weight of the apples)

I hope this is ok to do, this recipe was just so fantastic, I need to link it for others to try.

It was dense like many other GF breads, but at the same time light and airy!
Also great as there aren't too many unusual ingredients. I made it for my coeliac brother but the whole family enjoyed it.

It's from Me & My Thermie's facebook page see here . It is a tweaked version of Quirky Jo's recipe and another one from GlutenFree4Kids.

Tips:
-the consistency is like a thick cake batter, so don't expect a 'dough'.
-instead of milling chickpeas I used the same weight of chickpea (besan) flour
-instead of milling almonds I used almond meal, then mixed the besan flour and the almond meal on speed 7 for about 10 seconds

This recipe is for those of use who like fluffy pizza bases but still like the crispiness of thin bases. I don't think I'd call them 'thick' bases though, you'll have to try them to see what you think!

The sauce recipe can be made ahead, but I make mine while the bases are rising.

Name of Recipe:     Fluffy Pizza Bases (with hard crust) (pizza sauce below)

Number of People:  How hungry are you? Approximately 3 30cm pizzas and enough sauce for 6 30cm bases

Ingredients:

Fluffy Pizza Bases:
  2tsp dry yeast
  1/2 tsp salt
  420g baker's flour (although I'm told plain flour is ok too)
  10g olive oil
  250g warm water

Preparation:
  
Put all ingredients in TMX (preferably in the order listed) and knead 2minutes/

Place in a greased bowl and cover with clingwrap and place in a warm (draught free) place until doubled in size (in my climate I find the car is a good place!)

Divide the dough into 3 portions and roll out each one on a floured surface.

Top with your favourite toppings and cook using your preferred method (pizza oven, regular oven, bbq, etc).

Tips:
You can use 1/2 wholemeal flour and 1/2 plain flour, you'll probably need an extra 20-30g of water.

For Calorie counters, if this is made into 6 bases, the count is approx 275Cal per base. Therefore, if made into 8 bases, the count is approx 207Cal per base (toppings additional).


Name of Recipe:     Pizza Sauce (with hidden veg)

Number of People:  How much sauce do you like? Approximately enough sauce for 6 30cm bases

Ingredients:

Pizza Sauce (with hidden veg):
  4 cloves garlic
  2 onions
  20g olive oil
  1 carrot
  1 zucchini
  2 fresh bay leaves (optional)
  620g tomatoes (fresh or tinned)
  10g fresh basil
  10g fresh oregano
  70g red wine
  2 tsp sugar
  Dried mixed herbs to taste (optional)

Preparation:
  
1) Place onion and garlic in TMX bowl and chop 3sec/speed4

2) Add 20g olive oil and cook 4mins/Varoma Temp/Speed1

3) While cooking add roughly chopped carrot as you go

4) Scrape down the bowl and add roughly chopped zucchini, bay leaves and mixed herbs (if using). Cook 3mins/Varoma Temp/Speed1

5) Add tomatoes, basil and oregano. Place MC on, chop 10sec/Speed7. Remove MC

6) Add red wine and sugar. Cook 20min/Varoma Temp/Speed1 -you may need to place the basket on the lid to prevent splattering

7) Scrape the bowl, including the base to limit/prevent sauce sticking to the bottom

Cook for another 15min/VaromaTemp/Speed1 -don't forget to put the basket on!

9) Allow to cool a little before putting the MC on and slowly pulverising the sauce from speed one to 9 until you get the consistency you like. Season thoroughly with salt and pepper

10) Top your pizzas

Tips/Hints:
*When I made this I was going for the "supermarket" taste without the additives. I think the dried mixed herbs add to the "supermarket" flavour so you may or may not want to use them.
*Capsicum, celery and other veggies would be great, I used carrot and zucchini because that's what I had.
*Different batches of tomatoes will have different colours. Use canned if you want a really red colour.
*This does stick to the bottom of the bowl a bit, but it was easy to get off with my fingernail/scrubbie
*This sauce should make about enough for 5 or 6 30cm pizzas, depending on how much sauce you use of course!
*I like this amount because I make it once and there's enough for two (or more) meals, I freeze it in zip-lock bags
*The orginal recipe was based on the AWW Italian cookbook, but there were a lot of modifications.

members' comments

AB - it was really nice, I put lots of veggies in the sauce, celery, broccoli, carrot ,onion, garlic and some kale. I used a tin of Italian tomatoes and about a tablespoon of my veggie stock ( not much salt in mine) it was tasty only put a small amount of salami cheese and a few olives on the top.

TAT - I didn't make the sauce, I'll be more organised next time! We did try the dough though and it was so delicious and so easy to prepare. It made 3 large bases and it was so easy to work with and really easy to use. The base was fluffy just like Jamberie said, and yet the crusts are still crunchy! Awesome recipe!

cookie - I am just making these for the second time. I really like them. Thanks.

JD - Made both base and pizza sauce.  Thumbs up from us, best pizzas I've made.  Thanks for such a great recipe.

jo nz - I made this base last time we had pizzas and really enjoyed it, so using again and this time with the sauce too (had other sauce to use up last time).  Pleased to be getting a few extra vegies in there - I do load our pizzas up with toppings but it never seems like that much veg.

Brumington - I use the pizza recipe often. We really like it and it is very easy to work with. I also used it to make pizza scrolls in the week and they turned out really well. Very soft even the following day. I froze the remainder so will report back how they defrosted when I know.

Kimmyh - Made the pizza sauce and it is delicious. Used home grown tomatoes and cooked for an extra 10min to thicken up. I did blitz till smooth at the end as I like smooth not chunky. Have frozen in batches, ready for pizza night. Thanks for a great recipe. Another thing deleted from my shopping basket.

Cookie - Last night I was rushing so they really didn't get a first rise. I gave them a bit longer rolled out to rise and they were still lovely and fluffy. Thanks.

Jamberie - Made this again today. This time I didn't have any carrots but I did have baby spinach. I added two big handfuls of baby spinach along with the tomatoes. No one could tell there were hidden greens.

I received a letter from Thermomix today about conflicting statements with the TM31 instructions and safety precautions. In my next post I'll post a picture of the amendments for you to note.

Moderators- if this is not the right place for this thread, please move it

One of the reasons I bought my TM was to be able to make quick dinners when I've worked late or have had one of 'those' days (and avoid take away food as much as possible). I like the idea of stocking my fridge and pantry with a few items that are always available for a quick dinner....so far Pasta Faglioi and risotto are ok but I'm needing a bit more inspiration, and also wondering if there is a magic quick dish I need to know about!

So my question is:
What do you make (with your thermothingy) on 'those' nights when you don't want to spend a long time in the kitchen but have hungry mouths to feed asap?

Any ideas are greatly appreciated and then I'll be able to adjust my pantry staples accordingly!


I did a few searches for fast and easy meals but didn't find anything, but I do apologise if there is a similar thread elsewhere and I've never started a thread before so I'm hoping I've put this one in the right spot -moderators, please feel free to move if need be