This is yummy regardless of whether or not you need to be FODMAP Friendly. -the lime curd is a winner.

I have adapted it for Thermomix from Dr Sue Shepherd's book "The two-step low-FODMAP diet and recipe book" (highly recommended for delicious FODMAP friendly recipes). If you don't need to be FODMAP friendly, you might like to make the sweet shortcrust from the EDC as it has more readily available ingredients.

Ingredients
Pastry: -remember if you don't need to be FODMAP Friendly, a sweet shortcrust from the EDC might be easier)
140g rice flour
90g gluten-free cornflour
40g soy flour
1 teaspoon xanthan gum
55g caster sugar
170g cold butter, chopped
1 MC cold water

Filling:
160g golden caster sugar
zest from 1 or 2 limes
150mL fresh lime juice
200g mascarpone cheese
4 eggs (I use 70g each)

Garnish:
Lactose free cream (for garnish)
Maple syrup
Lime zest
Icing sugar

Method:
1. Place the flours and xanthum gum in the tmx bowl and mix 4sec/sp4
2. Add sugar and butter, mix 10sec/sp7
3. Turn the tmx into  mode and look inside the bowl while it is mixing. If the mixture turns from crumbles into dough within a minute stop processing. If not, add up to 100mL cold water until the mix turns into a dough (you may even need a little more if the mixture isn't coming together).
4. Once the dough has formed, roll it into a ball and refrigerate for about 30 minutes
5. Roll the dough out flat (approx 5mm) on a lightly floured (with gf cornflour).
6. Gently press the dough onto a 21cm fluted flan tin. Prick about 10 times with a fork. Cover with baking paper and then pour baking beads or rice on top of the dough to stop it from rising). Bake for 12 minutes in a moderate oven or until slightly browned. Remove the baking paper and weights and allow to cool.

Lime Curd Filling:
1. Place the mascarpone, lime zest, sugar and juice in the bowl. Mix 5sec/sp7.
2. Add the eggs. Mix 5sec/sp4
3. Pour this mix into the pastry base and bake for 45minutes or until set (it may have a slight wobble, but this will harden when refrigerated).
4. Allow the tart to cool in the fridge until it's time to seerve.
5. Garnish with dusted icing sugar, whipped cream, maple syrup, lime zest and lime wedges.
6. Enjoy!

I'm having a big spring clean of my kitchen and trying to get rid of things I dont use. I have 3 thermoservers which I use all the time, but I never use the bases...
Do you think I'd miss them if I gave them to the local op shop (as serving plates)?

We have an abundance of zucchini and squash growing in our garden at the moment, and a child who thinks they don't like zucchini. Hence this 'recipe' was reborn! The tmx plays a vital role to save time, however you will need a big bowl to help with this quantity. Vegetables and cheese will need to be cut into sizes suitable for yur thermo mixer (approx 1-2 inches). There are some other great zucchini slice recipes here on the forum, but I thought I'd share another method

Not Zucchini Zucchini Slice

Serves - a lot! This quantity makes 1 25x35cm slice/lamington tin AND also fills a 12 hole muffin tray

280g cubed tasty cheese (omit for dairy free option)
700-800g yellow squash OR peeled zucchini (or just regular zucchini if your crowd don't mind green bits!)
300g potatoes
300g onion
200g smoked bacon
100g olive oil
salt & pepper
580g eggs (or 7 x 80g eggs)
330g self raising flour
2 cobs of corn kernels (optional)
2 tomatoes or a punnet of cherry tomatoes (optional)

1. Grate your cheese -5sec/speed 8- transfer into a large bowl or pot

2. Grate your zucchini/squash 3sec/speed 5** -transfer to your large bowl **depending on the amount of zucchini/squash you may need to do this in 2 batches. If you find that not all the zucchini has chopped, pull the large bits out, transfer the nicely chopped zucchini into your bowl and then wizz the large bits for another 1-2 seconds before transferring that to your bowl too.

3. Grate your potato -2sec/speed 5 -transfer to your large bowl

4. Grate your onion and bacon 2sec/speed5 -transfer to your bowl too.

5. Put oil, egg and flour in the tmx, mix 5sec/speed4 (you may need to scrape the bowl down and repeat).

6. Make a well in the centre of the ingredients in your large bowl and pour your egg mix in (and corn if using). Use a wooden spoon to mix all ingredients thoroughly.

7. Pour the mixture into greased tins. Slice tomatoes (or halve if using cherry toms) and place randomly over the top.

7. Bake in a moderate oven (approx 180oC, depending on your oven) until browned. For a large slab, you will need to bake for 45 minutes to an hour, for muffin size you'll need to bake for around 30 minutes.

I think these are now going to be my go-to pancakes Healthy, and yummy
I keep forgetting that this book has a lot of very family friendly and everyday recipes.

This is the second time I've made them and they've been really yummy both times. The first time I didn't change anything, this time I made a few changes to super charge them (oats, chia, blueberries, cinnamon, coconut)
-didn't have any pears so used the TMX to grate about 3 apples (added them at the end)
-added 2 tbsp chia seeds
-added a punnet of blueberries (studded them onto the pancakes when they were cooking)

Next time I'll take a picture, I thought there would already be a review so I didn't bother.

Linked JD

After having this at a trendy cafe last week I was determined to try it at home, and wouldn't you know I already had the recipe (thanks Tenina).

This is a really yummy breakfast, it kept DD and I full until lunch but didn't feel too full IYKWIM. As you can see from the photo, I served it with coconut and pistachos and some honey and honeycomb. This is easily the best quinoa porridge (dare I say dish) I've made to date. I'll certainly make again.
-don't forget to leave the quinoa and rice in a bowl of water to soak overnight (to save you looking this up now, it's 75g of both)
Linked CC

These are great!
Steaming in the varoma is an excellent option to boiling them (even if you use a different recipe I urge you to try steaming instead of boiling). I was able to steam 7 at a time..I'll be making these again for sure!

Tweaks: At the end of the kneading time stated in the recipe, I wasn't happy with the mix (dryish and in smallish balls), so I added 30g of water extra and kneaded for an additional 2-3 minutes until the dough 'looked right'.

Next time I'll also make the hole much bigger, I wasn't expecting them to rise so much during the steaming time.

Linked JD

I've made this yummy salad twice now. This is a great salad to have as a meal on its own or as a side for a large group. It makes A LOT!

Like many of Jo's other recipes, she has used the TMX thoughtfully. Eggs rest in a bed of quinoa for steaming, meanwhile veggies and chicken cook in the varoma. And also like many of Jo's other recipes, the ingredients list can be adapted to what you have (I had smoked chicken, used some cranberries, caramelised balsamic and omitted the olives....I can imagine a Moroccan variation...)

Don't be turned off by the long list of ingredients and longish method, just substitute for what you have, the instructions are very simple.

I think it is best served as a platter, I found it tricky mixing all the ingredients together.
Linked CC

In a word, yum. in two words, yum & easy. In three words, yum, easy & winner.

I followed the recipe to a T including the chocolate rocks (available from a nearby foodie shop). I made it as a fun dessert for children after dinner. They loved it, and the adults did too. I made the ice cream a couple of days in advance and then got it out of the freezer, popped in the 'flower' (please excuse my attempt with fondant...and I didn't have a great shaped cutter/skills, but the kids didn't seem to mind), rested for 10 minutes and served.

Next time I'll serve it for the adults too...maybe with a half shot of espresso in the mix...

Linked JD