I'm so envious !!! I'm waiting and waiting for my copy of Fast & Easy..... but it always seems to be out of print. My freezer has the prawns waiting. Think this will be the one I cook first

Easter is next weekend - has anyone started planning what they will cook over the break?  Want to share your meal ideas?

I haven't  thought that far ahead yet but could also do with some ideas... Friday I am  picking up friends from the airport , for breakfast & then they are staying over Easter.  Sunday the whole family 3DD's, 3DSIL's, & 7DKids .. I think Salads and a BBQ plus of course Hot cross Buns. But I still have to figure out the rest of the Easter break Will post what I'm intending to do as soon as I figure out what I'm going to do.

I've made Milo, rice, & Chicken Korma today. Over the weekend DD3 took over the  cooked Chinese Steamed Buns wonderful!! And then DD3 made hotcross buns, then we had a BBQ with 5GC plus their parents, DD2 made beetroot salad, potato salad and a green salad (not in the TM), whilst I contributed a mayonnaise & sweet chilly sauce. Sunday evening I made Steamed Chicken in mustard sauce with potatoes cooked in the basket and the sauce cooking underneath and then veggies on the top tray of the varoma. Now tomorrow I'm going to have to try those cinnamon scrolls!

Welcome Judith, have you decided what recipes you are going to try first? That was good timing just before the holidays.

Welcome from me too. But it wasn't good timing was it? It was good planning!!!! Have fun with your  and enjoy all the knowledge that's on this site.
If you love a curry and something special try Chookie's Chicken Korma, we've just finished eating it and it was the yummiest I've had for a long time.

I have just finished dinner and I just had to run and say THANK YOU Chookie it was fantastic  . I used all the spices, as we do like hot stuff, but as we don't like pulling bits and pieces out of our mouths as we're eating I decided the 1 minute speed 10 was the go and it certainly was!!!! . The best Chicken Korma I've had for ages..... taa 10/10

Thanks for the review    Might even pay to use some apple sauce substitution ?

What do you mean by apple sauce substitution? Do you mean just use home made apple sauce? How much would I need as this sounds like a great idea? I'm not an experimental cook and always need direction... consequently I love cook books! Would the mixture become thinner.... it was already very runny. So please help .

I made this cake for the first time on Sunday.... It's from the Gluten Free Wheat Free Cooking Book p79.
Although it was a bit too sweet... next time I'll use a bit less sugar (200g). It was a great success, flavour wise and looked great, I didn't ice the cake and had to use orange zest as I'd run out of lemons.With Lemon zest and lemon icing it might not taste as sweet.
4/5

Thought I'd try making Brinjal Pickle... used to make this quite frequently when we lived in PNG (a long time ago) but it was always such a chore. So looked for my old recipe which somehow seems to be lost. I therefore went to the internet and found several, but none had the ingredients that I remembered.The closest was one from Recipezaar... (Neera Verma's). I made adjustments and converted the recipe for the Thermomix. It turned out tasting nearly like what I used to make ... but beware it is very hot!!!!

Ingredients
500g egg plant
10-15g ginger
15g red chillies
5 green chillies
1 teaspoon cumin seeds
1 teaspoon fenugreek seeds
1 teaspoon mustard seeds
1 teaspoon salt or salt to taste
1/2 cup peanut oil ... I used grape seed oil
1/2 cup vinegar

Method
1. dry roast seeds... 6-7 minutes 100^O speed 1. Let cool then...
2. Mill 20-30 seconds speed 9
3. Add red chillies and ginger with a little vinegar ( stops the smell coming from the chillies nearly killing you!!! )
    5-10 seconds speed 8
4. Add oil and saute this mix until a nice red colour approx 3 minutes at 100^O speed 1
5. Add green chillies, salt and remaining vinegar mix well 20-30 seconds speed 5
    Add sliced egg plant and cook 10 minutes at 100^o  speed 1 until egg plant is softened
7. Cool completely then store in container in fridge. Keeps for at least a fortnight.

Hints
Next time I make this I will add a teaspoon of tumeric as this was a flavour and colour that was missing.
Beware this was very hot so choose your chillies to your taste.
It makes heaps ... so lots of little jars to give away!