Makes 20 (depending on size of your cutters)

Quick, simple, egg free – and they keep in the cookie jar for up to a week! Go crazy with your favourite cookie cutters! These are so simple and so delicious, full of sugar and spice and all things nice. These is my go-to cookie recipe so I was thrilled to be able to convert it to the Thermomix.

Ingredients

125g unsalted  butter, softened
1/3 cup (75g) caster sugar
2 tablespoons brown sugar
1 cup (150g) plain flour
1/3 cup (50g) rice flour (mill your own in the thermie)
½ teaspoon ground cinnamon
¼ teaspoon mixed spice

How to

1. Preheat oven to 180C or 160C fan-forced. Line 2 baking trays with baking paper.
2. Put all the ingredients into the TM bowl and blitz for 10 seconds on speed 10.
3. Set the dial to  and knead on  for 20 seconds.
4.Tip the mixture onto a sheet of baking paper. Don’t worry if it’s a bit crumbly, just bring it together into a ball with  lightly floured hands. If the weather is really warm, you can wrap the dough in plastic wrap and pop it into the fridge for about 30 minutes so that it’s easier to work with.
5. Roll dough between two sheets of baking paper until about 5mm thick. Cut out biscuits with your preferred cutter. (The bigger the cutter, the less biscuits you will have!)
6. Place cookies on prepared trays. Bake for 15-20 minutes, or until lightly golden. Keep an eye on the biscuits while baking, because they brown really quickly.
7. Cool on trays. Serve dusted with icing sugar, if you like.


Preparation Time: 3 minutes  Cooking time: 15-20 minutes

Converted from: Australian BBC Good Food Magazine May 2012

Healthy Chicken Katsu:
Katsu is a Japanese curry where the chicken is breadcrumbed before cooking. I like this version because it’s relatively low fat, and low calorie because the chicken is baked and not fried!  Making the sauce in the Thermomix is just too easy!
Serves 4:
Ingredients:
4 skinless  chicken breasts
1 large  egg , beaten
 8 tablespoons finely crushed cornflakes or panko crumbs
 
FOR THE SAUCE
2 garlic cloves, crushed
1-2 tablespoons Korma paste
1 tablespoons soy sauce
4 tablespoons ketchup
2 tablespoons honey
2 tablespoons cornflour
450ml water
 
FOR THE STEAMED RICE
200-240g rice
1 litre water
1 teaspoon sea salt
Snow peas and green beans, to serve

Preparation:

1.Preheat oven to 200 C / 180C fan-forced / gas mark 6. Line a baking tray with baking paper.
2.Peel the garlic and chop on 3 seconds  on  speed 7.
3.Add all the other sauce ingredients in the TM bowl. Blitz for  3 seconds on speed 5 to combine. Check that all the ingredients are mixed.
4.Cook for 10 minutes at 100C on speed 4 with the MC off. Put the rice basket over the hole in the lid to prevent any spitting. When the sauce is ready, transfer to the thermoserver to keep warm.
5.Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 minutes or until cooked through.
6.Rinse out the TM bowl and fill with a litre of water. Insert rice basket. Weigh rice into the basket allowing 50-70g per person, then add the salt. Put the lid on TM bowl, leaving the MC off. Rinse the rice for 10 seconds  on speed 5.
7.If you want to cook any veggies, place the Varoma on top of the lid and put the veggies inside. Cover with the Varoma lid.
8.Steam rice (and veggies,) for 20 minutes  at Varoma temperature on speed 3. If you are not using the Varoma, you will need to insert the MC.
9.Serve the chicken breasts with rice (and vegetables, if desired.)  Drizzle with sauce.

Prep time: 10 minutes   Cooking time: 25-30 minutes
 
Converted from : BBC Good Food Magazine April 2012

Thanks to achookwoman for helping me sort out the sauce  

members' comments

JD - it was a real hit.
I didn't have any Korma paste but I did have a jar of Korma cooking sauce which has been in the pantry for so long that I needed to use it.  I therefore used 3 tblspns of that as it wouldn't have been as concentrated as the paste and have frozen the rest rather than waste it. Instead of the fresh garlic I used a heaped tsp Tenina's garlic paste.  The sauce was rather thin so I added 2 more tspns of cornflour (mine is wheaten flour) and served the meal with a jacket baked potato and stir fried cabbage & carrot. 
Thanks for sharing the recipe, it was a lovely meal and one I would most certainly serve up to visitors - the sauce really finished the meal off nicely.  I have 3 little tubs of this sauce in the freezer now.

johnro - this was a great meal quick and easy - served with steamed carrots and snow peas - great conversion thank you so much .

Amy - it was delicious! Thanks Sam. The chicken was beautiful and tender, it was great! The sauce certainly has kick and I only used 1 tbsp of curry paste.

 

These cookies looks so festive and taste so fabulous! Now it's twice as fun, and twice as fast now I have converted the recipe to make them in my Thermomix.

Ingredients

250g unsalted  butter, softened

160g  raw sugar

185g plain flour

100g rice flour

25g cocoa powder

125g dark choc bits

2 tablespoons icing sugar, extra

 

How to

1. Mill sugar for 15 seconds on speed 9.
2. Add butter to sugar in TM bowl and chop for 5 seconds  on speed 6.
3. Add half the plain flour, rice flour and cocoa powder and mix for 5 seconds on speed 6.
4. Add the remaining plain flour, rice flour and cocoa and mix for 5 - 8 seconds on speed 6.
5. Remove the mixture from the TM bowl and knead on a floured surface  until smooth. Roll the dough between sheets of baking paper until 1cm thick; refrigerate 30 minutes.
6. Preheat oven to 160 C (140 C fan-forced) .   Line two oven trays with baking paper.
7. Cut 25 x 6.5cm stars from dough. Place 4cm apart on baking trays. Decorate with Choc Bits; 1 Choc Bit in each point of the star.
8. Bake stars 20 minutes; cool on trays. Dust stars with extra sifted icing sugar.

Converted from: The Australian Women’s Weekly Christmas and Holiday Entertaining 2010/11

Wicked Chocolate Fudge
p 37

It wasn't until after I made this that I realised it wasn't really fudge, but more like a hedgehog slice! It was pretty tasty but with all the nuts and dried fruit quite pricey to put together. I also think I'd try and use eating chocolate next time, it just tastes better than the cooking version.

The chopping times and speeds didn't really work either, my nuts and fruit were still whole! I had to do a little extra!

That said, the "fudge" set really quickly and looked really pretty when cut. It tasted pretty good too!

4/5

My friend Belinda got me onto this magic juice as I tried to create her favourite flavours from her local juice bar. It's the perfect juice for Summer! Refreshalicious!

Ingredients

Flesh of 2 mangoes

200-300g watermelon

1 - 2 tablespoon fresh mint leaves (or to taste)

1 tray ice cubes (10-12)

200g – 500g cold water (I usually use about 300g)

How to

Place everything except the water into TM bowl and chop for 30 seconds on speed 8 .
Add water and mix for 2 minutes on speed 8.

Travelling with Thermomix
p 202

We loved this Indian Flat Bread (roti) recipe from the Travelling with Thermomix Cookbook. It uses store cupboard ingredients and regular flour. I have really bad dough karma, so I loved this recipe, so simple, and I didn't have to worry about the "rise." Cooking the bread was easy, just used a dry frying pan. The rotis were really authentic. It was like eating out at home. My husband still prefers the naan bread recipe from the forum, but this recipe is a quick and light alternative. This recipe is a keeper.

Indian Flat Bread
Travelling with Thermomix
Tweaking/Tips
The recipe makes 16 pieces, but is easily halved.
Score 5/5

I can't wait to try these out. Has anyone had a go? The recipe calls for flour but it doesn't say if it's bakers flour or regular plain flour? I'm thinking it must be plain flour. Anyone have any ideas?