Hello Daisygirl, welcome to the forum. I'm sure you will get lots of ideas here for the type of food you like.

You should have posted a photo JulieO - I can't do it myself but feel free to do so if you would like to.
I do a heap of roasted red capsicums at a time and freeze them in small ziplock bags - so handy to have them on hand.

Ha ha Cookie1, I thought exactly the same thing and was going to post it but thought someone would tell me it was nothing like ice-cream.  Think you could also get away with less sugar as it was quite sweet.

Sounds like another recipe which needs tweaking

Great, have all the ingredients to go for this one - wondered what to do with that cabbage   Have to use ordinary spaghetti though non of the good stuff in my pantry.

CarolineJ, check out some of the suggestions made earlier here

http://www.forumthermomix.com/index.php?topic=1056.0

OR http://www.forumthermomix.com/index.php?topic=1543.0

Tonight we had chicken marylands, roast potatoes and carrots done in the weber and steamed vegies and gravy made in the TMX. Also threw in a few yorkshire puddings I had in the freezer which didn't cook properly when I first made them but they came up a treat this time. Worth doing a batch to keep in the freezer as they are much better than those from the frozen food section at the supermarket.  Also made chicken laksa at DD's place earlier in the day.

Name of Recipe:Quick Chicken Laksa (converted from a Prawn Laksa from Take 5)
Number of People:4 serves

Ingredients:
100g vermicelli noodles
1 tblspn vegetable oil
250-300g chicken thigh fillets, defatted and cut into 2cm cubes
1 - 2 tblspns Thai-style curry paste (I used yellow and only used 1T for a milder taste)
1 tsp turmeric
400ml coconut milk
1 chicken stock cube
250mls boiling water
2 tsp fish sauce
1 tblspn brown sugar
1 tblspn chopped coriander leaves

Preparation:
Place the noodles in a bowl and cover with hot water.  Stand for 10 minutes until noodles have softened.
Meanwhile, heat oil in TMX for 2 mins 100o soft speed. Add the chicken cubes and cook 5 minutes on Varoma, speed 1 Reverse.
Add the curry paste and turmeric and stir 30 seconds 90o on reverse, speed 1.
Add the coconut milk, stock cube and boiling water and cook 10 minutes on 90o on reverse, soft speed.
Add the fish sauce, brown sugar and coriander and stir 1 minute 90o reverse, soft speed.
Drain noodles and divide between 4 serving bowls.  Pour hot curry mixture over noodles.

This is a very basic and quick Laksa compared to other recipes but it passed the test in this house.
For a prawn laksa, saute 16 medium green prawns in the first step until they change colour.  Remove from bowl and add back into the TMX when you add the fish sauce, brown sugar and coriander.

members' comments

Kimberley - yum! 2 friends over had never had laksa before, they loved it.
Changed vermicelli for singapore noodles and added chopped spring onion, grated carrot and shitake mushrooms.

Natalia - DH said it is the best laksa he has had.

Amy- I loved it. Here are my changes:
1. I used breast meat instead of thigh, so to ensure I didn't dry it out, I didn't saute the chicken first. I heated the curry paste and spices for 3 mins, then added a very finely sliced onion and cooked for a further 3 minutes.
2. I added 400ml light 'n' creamy evaporated milk + 1 tsp coconut essence instead of the coconut milk.
3. I added my diced chicken at the same time I added the milk, stock cube and water. I set the TMX for 15 minutes and added the vegetables through the hole in the lid. I used very finely julienned carrots and capsicum, and finely sliced celery, snow peas and cabbage. I added more water to accommodate the vegetables and I gave it a good stir with the spatula to help incorporate everything.
4. I also used prawns, but I cooked them separately and just stirred them through each bowl at the end.
Oh, but I just realised I forgot to add the last three ingredients
But it was still very yummy and I'll definitely be making it again.

Denzelmum - Vegetarian version using store bought red curry paste. Family enjoy this a lot.

Lovely-lindaloo -  It was very nice and very quick. Love it for a week night.

Chickie - I've made this a couple of times now - so quick, easy and delicious. It's now hubby's favourite soup.

TM Ted - OMG this was sensational. Smelled and tasted just like a shop one. We used 2 fillets (600g) chicken, 100g Hokkien Noodles per serving bowl, and a handful of Bean Sprouts in each serving bowl.  Everyone loved it. I didn't use Thai Curry Paste, I used Laksa Paste. I'm not sure of the difference.