TUNA & VEGGIE CASSEROLE  Serves 3 - 4

This recipe came about because of having bits and pieces in the veggie crisper to use up.

2 tsp olive oil
80g onion, quartered
60g red capsicum, cut into chunks
100g sliced mushrooms
1 bunch broccolini, ends trimmed.
1 large tin tuna

Cheese sauce - 2 tsp Flora light margarine (or butter if it suits your diet), 2 T plain flour, 300ml low fat milk, 60g low fat cheese and 20g Parmesan (will be divided later), S & P

Topping - crispbread (crushed) or breadcrumbs mixed with 35g of the cheese.

Heat the olive oil in the TM bowl on Varoma temperature for 2 minutes.
Add the quartered onion and the red capsicum, chop 6 sec/speed 7 then add the sliced mushrooms and cook 5 minutes/varoma temp/speed 2/reverse/MC off.  Place the mixture into the bottom of a casserole dish.

Meanwhile steam the covered broccolini in the microwave with a small quantity of water for 3 minutes on high. Place on a chopping board and cut into 4 cm pieces then mix it with the other veggies in the casserole dish.

Rinse and dry the TM bowl then chop the cheeses 8 sec/speed 6.  Reserve 45 g cheese for the sauce and the rest (35g) for the topping.

Rinse and dry the bowl again. Place 2 tsp Flora light margarine or butter into the TM bowl, melt 1 minute/speed 1.
Add the flour and cook 2 mins/90 degrees/speed 1, stopping the machine and helping to incorporate the flour with a spatula twice during the cooking time.
Add the milk, mix on speed 5 to incorporate the flour mixture for a few seconds then cook for 6 mins/90 degrees/speed 3.
Add the larger quantity of grated cheese and S & P to taste then cook 2 mins/90 degrees/speed 3.
Pour the sauce over the tuna, sprinkle with the combined topping ingredients and bake 180 degrees Celsius for 20-25 minutes or until heated through and topping is brown.

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I’ve converted this recipe from Best Recipes http://www.bestrecipes.com.au/recipe/Carrot-Zucchini-and-Date-Muffins-L3613.html

240g self raising flour
1/2 tsp bicarbonate of soda
1 tsp cinnamon
100g light brown sugar
240g pitted dates
340g carrots peeled and cut into 5 cm pieces
150g zucchini, ends removed and cut into 5 cm pieces
125g milk
90g butter, melted
2 eggs, lightly beaten

Preheat oven to 200 degrees celcius fan forced.  Line a 12 hole muffin tray with paper liners and spray them wth canola oil.  Do the same to a 21 x 11cm loaf tin or if you have 2 muffin trays there will be enough mixture left to fill 6 of them.

Firstly prepare the veggies & dates, there is no need to clean the bowl during any of the following steps.

Chop the carrots for 4 sec/speed 5, remove and place in a medium sized bowl.
Chop the zucchini for 1 sec/speed 6, remove and add to the carrots.
Chop the dates for 6 sec/speed 6, remove and add to the veggies. Make sure there are no stray seeds in the dates, I always find at least 1 in a packet of dates.

Place flour, bicarb and cinnamon into TM bowl and mix for 3 sec/speed 7.

Add sugar, zucchini, carrot & dates to bowl. Knead 10 seconds.

Add milk, butter and eggs to bowl.  Knead 10 seconds.

3/4 fill the muffin tins and tip the remaining mixture into either more muffin holes or a small loaf tin.

Bake the muffins for 17 minutes, remove them from the tin and place on a wire rack to cool completely.

Bake the thin loaf for 22 mins.  You can call these carrot, zucchini & date fingers!

These are really nice when cold, split and spread with butter.

I’ve been making this for years using a grater but today the Thermomix helped me do it easier.  A great recipe to use when you have a glut of zucchini.

Zucchini/Carrot Timbales - Serves 4

650-700g zucchini (approx 3 large ones) - cut into 8cm pieces
400g carrots, peeled & cut into 3cm chunks
2 tsp Tenina’s garlic paste
1 tbspn olive oil
1 tbspn butter
S & P to taste

Equipment needed
30cm non-stick frying pan
4 x 125g dariole moulds - spray with olive oil.

Place zucchini pieces into TM bowl and using the TM spatula as an aid, chop 3 sec/speed 5. Remove to a bowl. If there are any large chunks in the mix chop them by hand, do not chop any further using the TMX.

Add the carrot pieces and chop 3 sec/speed 5. No need to use the TM spatula here. Add them to the zucchini and mix together.

Place the oil and butter into the frying pan and when hot, add the veggies along with S & P and garlic paste. Cook on high heat for 15 minutes, stirring quite often.

Fill the dariole moulds with the mixture, packing it down well so that it will keep its shape when unmoulded.

Upend the timbale onto your plate as a side dish and serve immediately or turn out onto a tray, refrigerate and reheat when required either in the microwave or in the oven if you are using it. Mine went straight into the freezer on the tray.  When frozen I will transfer them to a ziplock bag.

Photos showing all stages.

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