My kids love to take fritters for lunch so I made some for them (of course I saved some for me too).

Ingredients:

1 large potato, peeled and cut into quarters
3 eggs
1 onion, peeled and halved
1 full size cob of corn
½ red capsicum
150 to 200 g cooked chicken, shredded (or you can use ham or any other cooked meat of your choice)
30g buckwheat (or plain) flour
Salt & pepper
1 tbsp butter for frying

Method:

• In Varoma - 1 full size cob fresh sweetcorn
• Fill up TM bowl 500g water
• Place cob in Varoma tray steam 12 mins / Varoma temperature / speed 2
• Remove Varoma with corn still in it and set aside to cool, empty water
• Once cooled remove kernels by chopping off with a knife, set aside
• Put onion, potato and capsicum into TM bowl chop 7 secs / speed 5
• Add eggs and buckwheat (or Plain) flour and mix 15 secs / speed 3 / reverse
• Add salt & pepper, corn & cooked chicken/ham and mix 20 secs / speed 2 / reverse
• Melt Tbsp butter in Frying Pan
• Add large spoonful’s of the mixture
• Once browned on one side turn the fritters over
• Lightly press until flat and continue cooking until the other side is slightly browned
• Keep cooking until all mixture is used
• Eat straight away or let cool and store in airtight container in the fridge.

Turn pork loin chops into something special with an easy and tasty topping.
4 pork loin chops
2 cloves garlic
Zest 1 lemon
60g sun-dried tomatoes
50g almonds
Juice 1 lemon

Preheat the oven to 180C. Lay the pork chops in a greased baking pan.
Chop the garlic and lemon zest at Speed 10 for 8 seconds.
Add remaining ingredients and chop at Speed 6 for 6 seconds.
Top the cutlets with the sun-dried tomato mix.
Bake in the oven for 20-25 minutes.

A delicious quick and easy no bake slice that always reminds me of my Grandma. Cream cheese sandwiched between 2 layers of sugar-coated lattice biscuits.

1 tbsp gelatine
50 ml hot water
180 g sugar
400 g cream cheese
100 g butter
1 tsp lemon zest (1 lemon)
30 g lemon juice (1 lemon)
1 tsp vanilla essence
2 packets Arnott’s Lattice biscuits

Line a 20x30cm slice tin with cling wrap.
Dissolve the gelatine in hot water in a heat proof glass.
Blitz the sugar at Speed 10 for 10 seconds.
Add the cream cheese and butter and mix at Speed 6 for 30 seconds.
Add the lemon zest, lemon juice, vanilla essence and dissolved gelatine and mix for a further 15 seconds on Speed 5.
Place one layer of lattice biscuits, sugar side down, in the slice tin.
Spread the cream cheese mixture evenly over the biscuits.
Top with lattice biscuits, sugar side up, placing them in line with the biscuits on the bottom layer (this will enable easy cutting).
Press gently down on the top layer of biscuits to help evenly distribute the filling.
Cover and refrigerate until set. Cut into squares, as per the biscuit layout.
Serves 12-14. Keep refrigerated for 3-4 days.

I had a friend at the last minute saying she would be over for coffee! Oh No ....besides a couple of bananas which were well past their use by date, I didn't have anything to offer her to go with her coffee (and she was bringing her little girl), so I thought cupcakes would be ideal. So I am sharing with you this easy Banana Cupcake recipe. Needless to say they are nearly all gone now since my kids got home from school.
 
Banana and White Chocolate Cupcakes

Ingredients
120g butter
140g sugar
1 tsp vanilla essence
1 egg
3 ripe bananas
200g plain flour
1 tsp baking powder
60g milk
250g choc bits (either white or milk/dark chocolate)

1. Either grease muffin tray or line with patty pans.
2. Preheat oven to 180C.
3. Melt butter, sugar in mixing bowl at 100C for 2 mins at Speed 2.
4. Add bananas and blend at Speed 4 for 20 seconds.
5. Add egg and vanilla essence and mix at Speed 2 for 20 seconds.
6. Add flour, baking powder and milk and mix at Speed 2 for 20 seconds.
7. Scrape down the sides of bowl to mix in any flour.
8. Add choc bits and combine at Reverse Speed 4 for 15 seconds.
9. Fill muffin tray to Ύ with mixture and bake at 180C for 18-20 minutes.
10. When cooked place cupcakes on cooling rack.

I put icing on some of mine and dusted the rest with icing sugar.

Members' comments
JulieO - Whipped these up this morning, so quick and easy!  We all really liked them and my only tweak next time would be to halve the amount of choc chips! I also reduced the sugar a little too but I did sprinkle the tops with a pinch of raw sugar for a bit of crunch just before baking. I got 15 normal sized muffins from the mixture.

Cuilidh - I made these yesterday and they turned out really well ... only two left.  Usually DH is a bit reserved with his praise of sweet things, but he was very enthusiastic about these ones.  Definitely have to make them again!!!



 

Goan Fish Curry

This quick and easy mild curry works well with any type of fresh fish.

Ingredients
1 tbsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp turmeric
1 tsp salt
1 tomato, quartered
2 onions, quartered
8 cloves garlic
2 green chillis
5 cm piece of ginger
50 g peanut oil
2 onions, thinly sliced
1 tsp tamarind puree
400g tin coconut cream
200g water
1 kg fresh fish, cubed

Chop the spices, tomato, quartered onion, garlic, chillis and ginger at Speed 5 for 10 seconds.
Scrape down the sides and add the oil and sliced onion. Cook at Varoma temp, Reverse Speed Soft for 20 minutes.
Angle the MC to allow steam to escape or use a TM Essentials Splatter Stop to allow steam to escape and no splatter up the walls.
Add the tamarind puree, coconut cream and water and heat at 100C, Reverse Speed Soft for 10 minutes.
Add the cubed fish and cook at 100C, Reverse Speed Soft for 5 minutes until the fish is just cooked through.
Serve with rice and condiments.
Serves 4-6.

Thanks - but there are four - cocoa powder, pistachio, hazelnut and coconut. They are yummy 

Aldi have had cleaning brushes in this week that work really well for cleaning the TM bowl - only $1.39.

You're welcome. I've made these a couple to times and it's nice to be able to choose how fine you want the nut mixture with a couple of extra seconds of chopping.