The beauty of this soup is you can use as many or few as you like of all kinds of vegetables.
They can be all chinese greens, bok choy, chinese cabbage if you like or all the traditional type veges carrots,celery etc,
I hope you enjoy it.

Vegetable Lasagna
Serves 6
1 onion peeled and quartered
1 clove garlic peeled
20 gm EVO
2 medium carrots, peeled and roughly chopped
2 medium zucchini, peeled and roughly chopped
100 gm sliced mushrooms
1 x 400 gm can chopped tomatoes
1 tablespoon tomato paste
1 teaspoon dried basil
Lasagna Sheets
1 quantity TM cheese sauce
60 gm Parmesan cheese (grated in TM)
Pre heat oven to 180’

Method
Chop onion with garlic on speed 7 for 3 seconds. Add EVO and saute on 100’ for 2 minutes on speed 1.
Add carrot and chop for 4 seconds on speed 7, then add zucchini and chop for 4 seconds on speed 4.
Add tomatoes, sliced mushrooms and dried basil. Cook on 100’ reverse speed 1 for 15 minutes.
Grease a 23cm baking dish and place a layer of lasagna sheets in the bottom.
Cover with a layer of the vegetable sauce then a layer of the TM cheese sauce. Place a layer of lasagna sheets on top of that, then continue to make three layers of each finishing with the cheese sauce.
Bake @ 180’ for 40 to 50 mins. About halfway through cooking sprinkle with Parmesan cheese.

This dish goes well with fresh sliced tomatoes, cos lettuce,
cubes of fetta and kalamarta olives.

Tip; If you beat in a egg to the last layer of cheese sauce if gives a lighter almost souffle type topping.

Adapted from Cookery the Australian Way

Plum Pudding
for 6 plus
250 grams of mixed dried fruit,
1 eating apple (cored, leave skin on and grate in thermomix)
Rind and juice of one orange
1/4 of a cup of slivered almonds
1 1/2 slices of wholemeal bread
250 grams of wholemeal flour
1 teaspoon ground cinnamon
1 teaspoon of mixed spice
1/2 teaspoon nutmeg
30 grams of cold butter
1 tablespoon of brown sugar
3 eggs
1/4 cup milk
Method
Soak the first four ingredients in 1/2 cup brandy in a covered bowl in fridge for 24 hours
The next day place bread in thermomix and zap on speed 10 for 6 to 8 seconds.
Tip this on top of fruit mix.
Place the next 6 ingredients into thermomix.
Mix on speed 7 for 6 seconds or until mixture resembles fine crumbs.
Pour fruit and bread combo into thermomix on top of flour mix and set   2
Add the eggs one at a time and then the milk. You may need to use spatula to keep everything moving.

Brush a 6 cup capacity bowl with melted butter. Place mixture into bowl so that it is two thirds full.
Cover with baking paper and 2 layers of foil. Secure with string, place into a large saucepan of boiling waterand cover.
Cook for 4 hours initially remove covering and add 2 tablespoons of brandy.Replace with fresh baking paper and foil. Replace string and store in fridge for up to 3 months. Steam for  another two hours before serving.
I have been making this pudding for some years but this is the first time I have made it in the Thermomix.

I usually make this two or three times a year and cook it in preserving jars.
That way I always have Christmas on hand.

As for getting the puddings out of the jars that's quite easy. I just put a jar on its side on a plate in the microwave and zap it for a few minutes. The heat forces the pudding out of the jar, no problems.