I have been making these for my daughters lunch box .......

500 grams of beef mince
small onion
2 garlic cloves
small carrot
2 small yellow squash (or 1 large)
chick peas--- a tin the size of baby food
lentils -- a tin the size of baby food
1 egg
1-2 slices of GF day old bread. (or the crust ends)
1 teaspoon of GF soy sauce
2 teaspoons of dried mixed herbs
1 flat tablespoon beef stock powder (I use massel )
1 tablespoon of GF BBq sauce (I use fountains)
2 tablespoons of GF Tom Sauce (I use Dick smiths)

open chickpeas and lentils, tip into a strainer and rinse them and leave them to drip off excess moisture.
place the bread and turbo for a few seconds ..... to appear like a chunkier crumb. remove and pop a side.
place onion, garlic, carrot, squash into bowl and turbo til nice and even looking ... maybe a couple of pushes over 10 - 15 seconds

add in the rest of the ingredients though only add in 3/4 of you bread crumbs ... place on    speed 2 ,,20 sec .... and use your spatula  to encourage mixing through the top hole.

then scoop them out and roll them and flatten them in to beef cakes and pan fry or grill on bbq .

note if you wanted to hide the chickpeas and lentils from the kids .. add them in with the onion carrot etc.

I will get pics soon and edit the post when I do . I hope you enjoy.

we have just discover that DD miss 13 has developed a gluten allergy and intolerance to milk ..... it has been suggested that it is to do with hormones ... and she will most likely grow out of it, But fun thing is even when she was little below 4ish she didn't like milky products.... if we ever went for ice cream .... she would always select fruit/icy one over milky .... she doesn't like chocolate.... so i wonder if this is her taste buds protecting her body against the fight of lactose....

poor kid is struggling with no bread and she is a bit of a fussy eater as well ....she doesn't like eggs or seafood or dried fruit.... she is a bit over GF crackers already .... so i am trying to bake what i can to give her a bit of variety in her lunch box ... but she eats all salads ,,, and she is a bit over salads in her lunch box too. tried her with (the type of soak) rice paper rolls .... she doesn't like them ...giggles she doesn't like the feel of biting into them..... so tomorrow i have fried rice, going to make whole orange cake for a snack with gf

anyway i am looking into GF products ...... and it has been suggested to me that coconut flour has a better flavour and texture when baking .... and i am just wanting to know if there are GF wise ones that can give me their opinions...cause i am worried that they might just be trying to make a sale cause there is a bit of a difference in the $ .... or if it is genuine advice ....cheers

i am not a wine drinker  :-))i have no idea about wines at all and i often seem to end up with wine in my house ... i only use it in cooking ... and it seems such a waste to toss it out ? so i go on a frantic wine based recipe dinners and then freeze those .... but i am thinking i could just freeze the wine ? what do you think?

Crunchie Ice Cream Slice --page 151 in EDC

i just had a bit of a look about and cant seem to find any opinions on this recipe ... so i thought i would add it and see if anybody has anything to share about this. On reading this recipe i am a bit worried that the top bickie will not sit ... and i am happy to be wrong ... but on my first attempt i am going to change it a little as you will see in the tips and hints below. .....so wish me luck and i will post some pics in the next couple of days =).

INGREDENTS:
2 Crunchie Bars (or peppermint crisp bars)
100g of sugar
30 of Cocoa (or coffee)
1 egg
600grams of whipping cream (can sub with condensed milk)
2 packets of Malt busicut.


Preparation:
chop bars in TM,  20 - 30 sec on sp5--- set aside
place cocoa, sugar, egg in TM, 20 sec on sp10
add butterfly bit, add cream , 60 sec on sp4
line rect tray with baking paper
layer malt bickie in tray,
***cover with cream mix, sprinkle with crunchie add another layer of bickies
running them the same way to make a giant sandwich, freeze till set.


Photos:
will add when i have made it


Tips/Hints:

i am going to change this at the *** i am going to cover with 1/2 the cream .... sprinkle the crunch ... the spread the rest of the cream... then add another layer over the top ... and see how i go.

you will find this recipe on page 140 of the "my way of cooking"except i used prawns ....oh yeah baby!!! in my best Austin powers voice..... the sauce to this is addictive i am thinking this would be lovely over a piece of fish  or over some roast pumpkin

3 shallots
20 g butter
400g leek cut into 3mm slices
250g dry white wine
20g water
1 spn of salt (or fish paste)
pinch of pepper
12 scallops ( i used 24 green prawns that i peeled)
100g cream
2 tsp of maise ( i used arrowroot cause that is what i have in the pantry)

place shallots into mixing bowl, chop for 5 secs/speed 5
scrape down
add butter and saute 2mins/veroma/speed1
while sauteing place leeks into veroma receptacle
add white wine water salt and pepper into mixing bowl
place Veroma into position and cook on 14 mins/veroma/speed 1
while cooking place scallops(or prawns) onto veroma tray set aside
when 14 mins is finished insert veroma tray cover and cook for 7min/veroma/speed1
set veroma aside add cream and starch cook 5ins/100c/speed3
then blend 30sec/speed8
place leeks onto serving plate to form a bed top with scallops/prawns and pour over sauce
serve immediately

Hello Forum goers .....

i have just been exposed to the thermo mix .......OHHHHHH and how do i love it !!!!!
(i have been using my neighbours .....waiting for tax return then i will buy my own straight up )

My neighbour lent hers to me for the last four days .......
and so far i have ......(forgive me as i can not  remember names just yet that have shared the recipes )

the pumpkin soup from the recipe book ....a bit watery for me ..so i will play with it to get it nice thick and creamy 
the antipesto scrolls (from here in the forum)
the walnut brownies (from here in the forum) and my very hungry tribe scoffed 3 batches already!!!!  .....i used pecans ...and tomorrow on my rdo ..after i drop kids to school i am sneaking to my neighbours to make another batch with macadamia
the hollindaise sauce .... eggs benne 2 mornings for breaky
the betroot and apple salad
the cole slaw
the sorbet .....in apple, then in orange, then in lemon, then in Kiwi
the Milo .....(from here in the forum)
the custard ....(from here in the forum...and took the great advice to add the lindt orange chocolate in it too )
the herbed cream cheese dip
the basic biscuit recipe (from here in the forum)

and i have the ingredients to make the LCM bars ......

SO MY WORLD HAS CHANGED ......

oh i guess i better stop ravin on ..and let you know My real name is Sammi and i have 4 beautiful kids and 2 even more handsome grandsons and i am married to the love of my life (shhhhhheeeees 23 years this year ....poor bugger has nearly done a sentence of a life time). We live in cairns, north queensland

so look forward to playing in here more often ........c'mon tax return