Wow that's amazing DG! Good on ya! Apparently, I had Hashimoto's for years but didn't know - they only found out after my thyroidectomy for the cancer. The good thing is that I am used to being tired all the time, so life on thyroxine hasn't been such a big adjustment! Like you, I've tried to clean up my diet (still a work in progress). I don't have a choice or a problem with the thyroxine, it's a no brainer, I'd rather pop pills for all my days than have Cancer!

I made this recipe this morning Sam, cut the chilli powder down to 1/4 tsp and added 100mls cream at the end as it was still a bit hot for me   Lovely soup and next time I will only add 1/8th tspn chilli powder - I'm a whimp, I know

Ha ha! I must be hot stuff! I must say, that DH said he nearly set his mouth on fire when he took some for lunch the other day. I guess it would be just as nice with just a pinch of chilli powder or without it altogether. I guess paprika would work too, and make it much milder! I hope you enjoyed it despite the heat! 

Thanks the annoyed thyroid. Another one to try. Btw I love your blog.
DG xx

Thanks Dizzy Girl! You're so sweet! Just like those cookies! You must try!

Makes 20 large cookies

Preparation  Time: 5 minutes  Cooking time:  10-14 minutes

Everyone will these pale, chewy delights! Fast, fabulous and freezer friendly!
Ingredients

200g unsalted butter , at room temperature
85g brown sugar
85g  caster sugar
1 egg
225g self-raising flour
½ teaspoon salt
50g plain chocolate , 50-70% cocoa
50g white chocolate
85g cranberries

How to

1. Heat oven to 190C/fan 170C. Line two baking trays with baking paper.
2. Put white and dark chocolate in TM bowl and blitz for a couple of seconds until roughly chopped. Set aside.
3. Add the butter, sugars and egg to TM bowl and mix on speed 6  for  1 minute. Scrape bowl and lid.
4. Add the flour. Set the dial to    and mix for 30 seconds  on i .
5. Add the chocolate cranberries and salt. Mix for 20 seconds on  and  .
6. Spoon onto non-stick baking sheets in large rough blobs (about the size of a dessertspoon) - you'll get about 20 out of this mix.
7. Make sure they are really well spaced as the cookies spread as they bake. The raw dough can be frozen.
8. Bake for 10-14 minutes until just golden, but still quite pale and soft in the middle. If baking from frozen, give them a few minutes more.
9. Cool on the baking trays for 5 minutes, then lift onto racks and leave to cool completely.
Other info

TIP! Try swapping the cranberries for nuts or even more chocolate.

To freeze the dough, place blobs of the mixture into a tupperware or onto a baking tray and place in the freezer. When the mixture has firmed up, put the frozen blobs into a ziploc bag. Now you’ll never be without a cookie when you need one!

Converted from http://www.bbcgoodfood.com/recipes/9837/gooey-chocolate-cherry-cookies

 

I love BBC Good Food - did you know they have stopped the Aussie magazine? I was gutted. There's still the website but there's nothing like the shiny pages of a magazine!
 

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.

 

Have never head of this but it sounds delicious. Can you post the recipe on the forum please.

I will post it on the forum when I get a minute Kimmyh, but in the meantime, you can check it out on my blog http://www.theannoyedthyroid.com/2013/01/09/thermomix-chicken-katsu/