Made this today for DH and followed the recipe as stated. 

Turned out lovely and very flavoursome and it made 6 good serves.  DH thought it was delicious and I could have quite easily got stuck into a bowl myself.

Will make again for sure.

Linked JD

This recipe was a free one from AA’s website.  DH loved it said the flavours were really good; delicious!  I have some observations of the recipe.

I made my own Udon noodles, and made the 2 cup lot in my machine which when made came to about 640g (uncooked weight).  As the suggested amount was 700g I thought this would be okay.

I followed the recipe precisely but found there was too much food to cook in the Varoma in one go.  Maybe my chicken fillets were too big, but with the chicken and all the pasta there’s no way I could get it to all cook properly even moving it around with tongs, so I ended up removing the pasta and finishing off the cooking on the stove top which only takes a few mins anyway, and it left more room in the Varoma for the chicken.

I think I prefer to leave my fillets whole (or at least cut into 3 pieces) and steam them, then slice thinly once cooked – just a personal preference.  Again this would leave more room in the Varoma and easier for the steam to get through.

The peanut sauce/paste was really lovely and I used light & creamy coconut evap milk in place of coconut cream.  I also added a smidge of the pasta cooking water to it to loosen it up a little for easier mixing through the pasta etc.

I didn’t end up using all the pasta so next time I will only make the 1 cup amount and see how that goes.  I will still cook the pasta separately and not slice the chicken until after cooking as above.

I made this for DH to have for the next 2 nights, plus for the freezer, it made 6 good serves.

I made this lovely little cake this morning after converting the recipe from a Women's Weekly Food magazine.  Turned out really good and so quick and easy I thought I'd share it.
I especially loved the spicy nuts on top and could see me using this combo and method again in other things.

SPICES OF THE ORIENT TEACAKE
Cake
110g raw sugar
60g cubed butter, quite soft
1 tsp vanilla extract
1 egg
150g SR flour
80ml milk
20g extra butter, melted

Preheat oven 180/160C fan.  Grease a 20cm round cake tin.

Place sugar into TM bowl.  Mill 2 secs/speed 9.  Leave in bowl.
Place butterfly into bowl.
Add rest of cake ingredients to the bowl except the melted butter.
Mix 10 secs/speed 4.  Scrape down bowl and mix again,  5 secs/speed 4.
Pour/scrape into tin.  Any batter you can’t readily get out of the bowl will be easier to scrape out if you return it to the machine and quickly turn up to speed 8 and back down again.  The batter will flick off the blades which you can now remove and scrape the remaining batter from the bowl.

Bake about 25 mins.  My cake was starting to turn golden around the edges and pull away from the sides of the tin.
Meanwhile while cake is baking make the spiced nuts.

Spiced nuts
40g icing sugar
½ tsp each: ground allspice, ground cardamom
1 tsp ground cinnamon
2 tbsp each: pistachios,  blanched almonds; both chopped finely with a knife
2 tbsp pine nuts

Place icing sugar and spices into a small bowl and combine.
Place nuts in a strainer, rinse under cold water.
Add the wet nuts to the spice mixture and combine well.  Spread onto a lined oven tray and roast for about 10 mins or so until nuts are dry (will crispen up as they cool).

To finish
Remove cake from the oven and sit for 5 mins before removing to a serving plate top side up.

Brush the top and sides of the cake with the melted butter then sprinkle the spiced nuts over the top.

Serve warm with a dollop of cream (I think custard would go nicely with this also).

I couldn't be bothered making what I was planned for dinner tonight but wanted something quick and tasty.  I found a recipe in my files, I think it was from 4 Ingredients that was for roasted tomato soup.  I had all the ingredients (lol), so I made that.  I halved it as I only had 8 roma toms but it's made enough for 2 nice sized bowls with a little left over.
So simple but it tastes really nice, here is the recipe if anyone is interested.

8 roma toms, halved lengthways
3 tsp garlic oil (used home made - Tenina's)
grind sea salt and black pepper
leaves from 2 sprigs of thyme, or a good pinch of dried (used dried)
2 cups veg stock
¾ tsp raw sugar (used coconut sugar today)

Place the toms, cut side up in a baking dish.  Drizzle with the oil and grind the salt & pepper over the top, along with the thyme.
Place into a preheated 180C oven (used 175 on Turbo), for about 30-35 mins, or until they start to collapse but you don't want them to dry out.
Remove from the oven and allow to cool a little.
When cool enough to handle, pull away the skin and drop the flesh into TM bowl. 
Scrape any of the lovely oil and seasonings from the baking dish into the TM bowl too.
Add the veg stock and sugar and puree 30 secs/speed 9.
Cook 15 mins/100C/speed 2.

That's it.  Do a taste test and see if it needs to be any sweeter for your tastes.  I always add up to 1 tsp to any fresh tomato dishes but it depends on how sweet/ripe the toms are as to how much you need to add.

It's not a thick soup, but I think adding any thickener would spoil it (my opinion).

I made this today.  Very simple to make, was really tasty. 

The only things I did differently was to cook on Varoma temp for the first bit of cooking (onions etc) instead of 100C and with the MC off.  I also added 1 tsp raw sugar when adding the tinned toms and, before adding the meat I mixed for 10 secs/speed 3 to combine the cooking sauce properly.

I was able to get 4 nice serves from this and I suggest you could add a bit more meat as there's enough sauce to go with it.  I served over quinoa that I had in the freezer. I will certainly make it again.


Linked CC

I made this today and the tweaks I did was to up the veg content to between 600-700g.  I used a 800g tin of chopped toms and pureed them myself; 30 secs/speed 10.  I used tri-coloured quinoa, only 15g of coconut palm sugar (and will reduce again to 10g next time) and only used 1 tinned chipotle chilli that I have frozen individually and keep in my freezer.  I didn't add any extra chipotle sauce, just what was sticking to the chilli.  This had the right amount of heat and smokiness for us.  I served over rice with a small dollop of light sour cream on top which went really well with this.

I soaked the black beans for about 2 hours or so and next time have made a note to see if doing so overnight will make them just a bit more tender.  Really didn't take away from the meal at all, it's just something I will try for my own interest.

Was really lovely and flavoursome and made heaps.  Great for the freezer for a quick meal.  Will definitely make again. 

Linked JD

I made the sauce to this ahead of time so all I had to do was put a pot of water on to boil then make the pasta.  By the time the water was bubbling, the pasta was ready to add.  Only took 5-6 mins to cook that then drained and added most of it back to the hot saucepan along with the sauce.  Put it on a very low heat for about 1 min, stirring to coat the pasta with the lovely sauce, then served.

Such a quick and easy meal even with making the pasta.  

I found I needed to cook the sauce a bit more after adding the pancetta and turned it up to Varoma temp simply because we prefer the pancetta more cooked.  The end result in the taste I had was very tasty and DH loved this one.  

I didn't quite use up all the pasta I made as I was worried there wouldn't be enough sauce and would make the meal too dry, so in my records I have increased all ingredients (except the pasta) by half again.

Won't hesitate to make this one again soon as it really was so quick and well received.  
Linked CC

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5. Simmering Christmas Scent
6. Almond Orange Lace Cookies
7. Gingerbread Twigs
8. Spiced Orange Cranberry Jelly
9. Dried Apricot Preserves
9. Cointreau Orange Curd
10. Peanut Butter Chips
11. Chewy Salted Caramels with Chocolate
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13. Jaffa ‘Gold’ Bars

Good-for-you Drinkies
14. Salted Caramel Brazil Nut Milk
15. Vanilla Cinnamon Pecan Milk
15. Strawberry Almond Milk
16. Chocolate Almond Slushie
17. Mulled Immunity Booster
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Knead to Know
19. Buttermilk Crepes
20. Lemony Lemon Scrolls  *Recipe should read 2 tsp of dried yeast and not 2 tbsp - confirmed by Tenina.
21. Rosemary Buttermilk Roll Wreath
22. Christmas Filled Donuts
23. Parmesan Puff Pastry Twists

Eat Dessert First
24. Crepe Suzette Torte
25. Chocolate Hazelnut Meringue Cake
26. Peanut Butter Chip Caramel Ice Cream
27. Merry Christmix Pavlova with Fresh Berries
28. Salted Caramel Cream
29. Lemon Shortbread Slice

Substantial and Savoury
30. Feta Walnut Pate
31. Nut Milk Pulp Hummus
32. Prosciutto Wrapped Cheese Ball
33. Christmix Waldorf Salad
34. Avocado, Chili and Mandarin Salad
35. Grilled Chicken and Mango Salad
36. Parsnip and Carrot Quinoa Gratin
37. Apricot Glazed Christmas Ham
38. Almond Crio Brü Crusted Salmon
39. Kale, Apple and Walnut Salad