Salmon in Creamy Pasta Sauce

This delicious dish is based on an Adam Liaw recipe. I have changed it slightly and adapted it to the TMX.
It is also the third dish where I have used the cute little egg noodles from Helene, that wonderful cook and recipe developer of, SuperKitchenMachine.

Ingredients

1/2 onion
2 Tablespoons of cooking Sake
300g thickened cream
4 skinless and boneless Salmon fillets.
salt
oil
2 cups cooked egg noodles.( I used Helene's egg noodles)
Optional extras
2 Tablespoons of Salmon roe
1 sheet of nori , cut into fine slices.

Method
Chop onion in TMX and add a little oil, cook at 100/5 minutes/ speed 1.
Add cream and Sake and cook at 100/ speed 2 until it boils
.Add noodles and mix, reverse/ speed 1/2 or 1 until it boils.

Grill salmon on both sides , in pan on stove until just cooked.
Flake salmon in pan and add the creamy mix from TMX into pan.
Stir gently and bring to simmer.
Serve in warmed plates.
Can dress with optional extras if desired.

Chicken Meat Loaf.

I wanted to make a Chicken Meat Loaf,  and knew I would have to add interesting seasonings to make it tasty as the Chicken is very bland.  After reading many recipes I developed this recipe and topping.  Most of the recipes I looked at were for Turkey or Beef.  This recipe is tasty, cheap and easy.
Feeds 4 ,  with a bit over.  Can easily be doubled or made with 250g of chicken. Just adjust other ingredients.
Preheat oven to  180 C  FF
Line an oven dish with Baking paper,  this is so it doesn't stick .

Meat Loaf
500g Minced Chicken
3/4 cup of fresh bread crumbs
1 medium size onion, peeled and 1/4
1 medium carrot,  peeled and cut into chunks.
1/4 cup of milk or substitute
1/4 cup of tomato sauce.
2 eggs
1large clove of garlic
1 generous Tablespoon of Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper.

Topping
3 or 4 Tablespoons of  Tomato Salsa or a mix of onion, Red Capsicum and garlic
2 dessertspoons of raw or light brown sugar,  MIXED WITH
2 dessertspoons of mustard powder

Method
Place carrot, onion and garlic into TMX bowl and chop speed 5 for 5 seconds.
Add the remaining meat loaf ingredients and, REVERSE, speed 4 , 15 seconds. if not fully mixed, add another 5 seconds.
Tip into baking dish and with fork or hands ,  form into a football shape,  Flatten the top a little.
Spread Salsa over top,  and sprinkle with sugar and mustard mix.
Bake Meat Loaf for approximately 45 mins,  or until no longer pink in middle (165o F on Thermometer)
Sit for 5 minutes and then serve.

Notes
Although the texture of this is very good,  you could add more veggies such as celery or capsicum.  This may make it more difficult to serve.
Excellent with TMX mashed Pots and greens of choice.
For a 'lighter" version,  serve with salad.

Quick Curried Rice with Egg, Spring Onion and Peas.

This  is adapted from a recipe by Karen Martini .  It can be served as a complete meal or as a side.  As a side it would serve 6 to 8 .  It is similar to a risotto but while the rice and spice are cooked in the TMX bowl,  it is finished off in a dish in the Varoma.
It is a very handy dish to serve to visitors as the finished dish can be taken to the table in the dish it is cooked in.

Need
250g Basmati rice
1 teaspoon Cumin seeds
2 teaspoons curry powder
3 eggs
60g melted butter
salt flakes and black pepper
3/4 cup of froxen peas
Juice of 1/2 lemon
4 to 6 spring onions , finely sliced
Crispy fried shallots
1 handful of coriander leaves.
Plain Yoghurt

Do
Weigh rice into TMX bowl
Add curry powder and cumin seeds
Set dial at 5 minutes, heat 90, speed 1 , reverse., 9entle (  this will roast the rice and spices)
Add 650 mls of boiling water to jug.
Cook for 7mins, 100, degrees,  speed gentle. reverse.
Stand in bowl until most of the water is absorbed and the rice is cooked.  ( about 20 mins)
During this time,  set up the Varoma with 2 bamboo skewers under a heat proof dish.
Beat the eggs in a bowl,  melt butter,  measure out the Peas.
When the rice is cooked, tip into dish and pour the egg and butter over the rice.  (don't stir)
Add peas and cover dish with paper towel.  Set Varoma lid in place .
Rinse out bowl and add 1 liter of boiling water to bowl.
Set TMX, 10 mins, speed 3, temp varoma.
Check to see egg is cooked,  sprinkle with lemon juice, top with sliced spring  onion , fried shallots and coriander leaves.
Serve with yoghurt.

Chicken with Lime, Thai style

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This all in one dish is,  rice in Basket, Chicken in Varoma bottom tray and Veggies in top tray.  This amount is for 2 but can easily be doubled.
You will need a heat proof dish with lid for the chicken and the sauce.
The timing will depend upon,  how big the pieces of chicken are,  and if you use breast or thigh.
Place 1 liter of cold water into TMX bowl.
RICE IN BASKET. 
I used medium grain rice,  200g weighed into basket.  This should take about 20 mins to steam.

VEGGIES INTO TOP TRAY
Hard veggies such as carrot and pumpkin in tray first,  add greens later as they need a shorter time.

CHICKEN AND SAUCE
Add to heat proof dish,
250g of chicken cut into 3 cm. cubes or strips.
Juice of 1 lime
2 kiffir lime leaves , torn in 1/2,  or grated rind of 1 lime
1 clove of garlic,  crushed
1/3 cup of sweet chilli sauce,  or more if you like it spicy
1/2 cup of water.
Mix all together,  put lid on dish and set TMX, 35 mins, (breast),  45 mins (thigh)
Add hard veggies in top tray.
Check rice at 20 mins after water boils.  Remove to Thermoserver to keep warm.
Add soft veggies to top tray.

Mix 1 teaspoon of cornflour with a little water and stir into chicken,  at 25 mins.

The rice is enough for 2 meals for us, I reheat in Microwave or freeze for another meal.
I place 2 bamboo skewers under heatproof dish for better circulation.

Spinach and Sweet-potato gratin.

Inspiration for this recipe is from Smitten Kitchen Blog. 
This gratin will serve 4.
It can be made GF by replacing the flour in the roux with cornflour'
It can be made dairy free by replacing the milk with Soy milk,  and leaving out the butter and cheese.
It is a tasty dish which can be served as a side dish,  or as a main with a salad.
It can be doubled.

Heat oven to 200 o C

Ingredients

1/2 large onion
2 cloves of garlic
1 Tablespoon of oil
300g.  of Spinach, OR  Silver beet,OR  Chard,  OR NZ Spinach, washed and drained.
250g Sweet Potato  OR Pumpkin, peeled and cut into 2cm cubes.
300mls of milk
35 g flour
1 Tablespoon of flour.
3/4 cup grated cheese.
Nutmeg.
Fetta OR Ricotta , Optional
S and P to taste.
thyme.

Method

Drop Onion and garlic on to blades,  speed 5 / 5 seconds.  Scrape down and add oil.
Cook,  5 mins/Varoma/speed 2.
Add spinach, and saute, 3 mins./100/speed 1.
Add pinch of Nutmeg and zap 5 seconds.,
Drain and push out liquid.  Discard liquid.
Set aside.
rinse out bowl
Add Sweet potato , zap speed 5 /5 seconds .
Set aside
Wash bowl.
Add to bowl 300 mls milk, 35 g flour and butter, good pinch of nutmeg.
Zap at 5 to mix,
Cook 7 mins/ 100/ sp2/

Into a heat proof dish (17/19 cm ),  place a layer of Sweet potato. Use 1/2 the mix.  Dot this with Fetta or ricotta,  if using.
Add  1/2 spinach,  then remaining Sweet potato,  then remaining spinach.
Sprinkle a little fresh Thyme over.
Pour the white sauce over and spread to edges.
Sprinkle over grated cheese.
Bake in oven until brown on top, 35/45 minutes.

Clay Pot Chicken,

This Chinese dish is cooked mostly in the Varoma and then finished off on the stove.  The first step can be made the day before it is required,  refrigerated then finished off.  The recipe was inspired by an AWW recipe , in ,NO Carb,  NO Fat.
This makes 2 generous serves.

First step
pour  1 liter of water into TMX bowl and set Varoma in place.

Place into a heat proof cooking bowl,  that will fit into the Varoma,
400g chicken Thigh, cubed into 3 cm pieces
1 dessertspoon of each, fish sauce, soy sauce , Char Sui sauce
1 Tablespoon of lime juice,
10g of fresh lemon grass chopped
2 cloves of garlic, crushed.
1/2 large brown onion,  sliced into moon shaped slices
good pinch of chilli flakes,
1/2 cup of Chicken stock.
Stir
Cover with a lid or foil and place in Varoma.
Set 40 mins/Varoma temp/speed 2,    half way through stir.

Second step
50g of fresh mushrooms, ( or more) quartered ,
4 spring onions
1/4 0f a Chinese cabbage, cut into 4cm squares.

Pour the first mixture into a large frying pan and add second mixture, stir.
Cover with lid.
Bring to the boil and cook for 5 mins.
Thicken with  corn flour , ( I used 3 teaspoons full ), mixed with a little water.

Can be served as is,  or a packet of soft precooked noodles can be added and heated through.

Salmon Steaks in Chraimeh Sauce

The sauce part of this recipe has been adapted to TMX from Yotam Ottolenghi's book Jerusalem.  There are 2 very good things about this recipe,  first it can be made ahead and secondly,  you can adjust the spiciness to suit your taste.  To convert to TMX,  I have  without any detriment to the end result,   changed the order of the  original process.
The Salmon is lightly grilled in a pan,  on top of the stove and when par cooked ,  the sauce is poured around the salmon and finished cooking in the pan , with the lid on.

4 serves. ( could easily double the recipe )

Into TMX bowl, add 1 Tablespoon of caraway seeds and roast, 5 mins/100/speed 1.
Add to bowl, 6 cloves of garlic,
                   2 teaspoons of sweet paprika
                    1 1/2 teaspoons of ground cumin
                   1/3 teaspoon of Cayenne
                   1/3 of ground cinnamon
                    1 green chilli, ( I used a pinch of chilli flakes and 50g of red capsicum pepper)
                   1 tablespoon of 0il.
Zap to form a thick paste,   then add
                   150 mls of water
                   3 tablespoons of tomato puree
                   2 teaspoons of sugar
                    2 Tablespoons of lemon juice.

Zap again to form a sauce.

Dust salmon with flour.
Brown salmon in hot pan in a little oil,  on all sides.
Pour sauce around Salmon,  put lid on pan and simmer until cooked to your liking.
Garnish with coriander leaves and lemon wedges.
Serve with fresh white bread and salad.

Braised Pork with Star Anise and Ginger.

This dish has a beautiful flavorsome gravy. It can be served with rice and a green vegetable. It also can be served with steamed pumpkin or carrot. Any cut of pork can be used, I used leg but shoulder would be good. The cooking time will depend on the cut of pork. I think that the longer cooking time for the leg helped develop the flavor.

Serves 6, but could be extended to 8 depending on the vegetables served with the pork.

Ingredients

850g pork, cut into 4 cm cubes.
1 tablespoon of oil
2 tablespoons of fresh ginger
2 large cloves of garlic.
1/2 large onion. 1/2 cup chicken stock
80mls of dry sherry
2 tablespoons of soy sauce
1 tablespoon of honey
4 star anise

DO All cooked with cup out.

Drop garlic, ginger and onion on the rotating blades, speed 5 for 7 seconds, scrape down.Add star Anise.
Add oil and cook for 10 mins./100/ speed 2.
Add cubed pork,cook on REVERSE 10 mins/ 100./speed 1
Add stock ,sherry, honey and soy sauce.
Cook 20 mins/100/ speed 1/REVERSE.
Test for tenderness.May need extra time depending on cut. Mine needed extra 30 mins

Optional
.
When cooked, add 1/3 cup of fresh coriander
Salt and pepper to taste
6 green spring onions cut on the diagonal

Spicy Coriander Chicken.

This can be as spicy as you like. We like it mild so I have added Sweet Chilli Sauce, but for more spice add some red chilli. This will feed 6/8 people, and can be cooked on a BBQ, stove top or in the oven. Make 1/2 the recipe if you wish, but it is equally nice cold.

Into TMX bowl place 4 sprigs of fresh Coriander, 4 cloves of garlic, 1 Tablespoon of Sweet Chilli Sauce nd 4 Tablespoons of water. Zap until the Coriander is finely chopped.

Slice 1 Kilo of chicken Breasts, (or Thighs) into long flat slabs and lay in a large plastic container with lid.
Pour mixture over, scraping any that is sticking to sides of bowl. Stir to mix in until all chicken is coated. Cover with lid and keep in fridge for up to 1 day.

Cook, using which ever method chosen.

Serve with salad, or Fried Rice , or Alyce Alexandra's ,"Corn Pancetta and Chives".
Alyce's recipe is in her book "Quick Fix in the Thermomix".

The chicken recipe is inspired by ,"a cookbook for Diabetics".

Tasmanian Salmon in Lemon and Caper Sauce

This is so simple. Cooked in a Glass Oven Proof dish, in Varoma. The sauce is just poured over and steamed until cooked.

This is for 2 serves.

2 x 170g pieces of Salmon or Trout.
Juice of 1/2 large lemon.
1 large clove of garlic, sliced.
2 teaspoons of Baby Capers
Sprigs of Thyme.
Salt and Pepper.

Place fish in dish and add rest of ingredients.
Cover with lid and place in Varoma.
Pour boiling water, up to 1 liter mark and place Varoma on top of lid.
Varoma temp/speed 3/ 20 mins, or until cooked to your liking.

Serve with salad and rice.

Sweet Chilli Salmon

This recipe was converted from Woolworth's catalogue.The recipe is Margaret Fultons.
I have steamed the fish, in the sauce, in the Varoma. I halved the recipe to make 2 serves. The original recipe was for 4.

1 Tablespoon of oil.
1/2 red onion
1 clove garlic.
1 dessertspoon of green ginger.
1/4 cup of water
40g. sweet chilli sauce
1 tablespoon of Fish sauce
1 dessertspoon of Apple or White wine vinegar
2 x 150g. Salmon fillets

Drop peeled onion, garlic and ginger on to blades and process until cut.
Scrape down and add oil. Cook 5 mins./100 o/ speed 2
Add liquids and cook 5 mins/100o/speed 2.

Place dish into Varoma, (I place 2 skewers under dish to allow steam to circulate)
Tip in sauce and place fish, skin side up in dish, and steam until done to liking.

Serve with rice and salad.

Smoked Salmon and Leek Quiche, with or without Feta

This is a crustless Quiche, and a variation on My Favorite Quiche. The bacon and onion are replaced with Smoked Salmon and Leeks, and the addition of Feta makes it into a very special Quiche.

Set oven 200 o C

3 small Leeks, cut in half along the length and then into 3cm. pieces. Wash well.
1 cup cream
1 cup milk
1/2 cup S.R. flour
4 eggs
120g. Gruyere Cheese, (or Tasty) grated.
3 mushroom caps chopped.
250g. Smoked salmon, chopped.
Feta cheese. 8 cm. x 5 cm. x 2 cm.

Place Leeks onto bowl with 30 mls of Olive oil and cook for 10 mins./speed 1 / 100 o
Add mushrooms and continue cooking for 2 mins.
Allow to cool for 5 mins.
Add, milk, cream, eggs, flour, and cheese and zap, speed 4/10 seconds,on REVERSE
Add Salmon speed 3 / 5 seconds.

Pour into a well oiled quiche dish or 2 smaller dishes.
Dot with small cubes of Feta if using.
Bake for 20 mins and check to see if set, if not give it another 5/10 mins.

Sweet and Sour Pork.

I just love Kylie Kwong's recipe for Sweet and Sour Pork. It is NOT that sickly sweet bright red goo that is often served in Chinese Cafes, over puffs of fried dough with little pork in side. There are 2 parts to this recipe, and the first part, the sauce is made in the TMX. The Pork part is not. Both parts can be prepared the day before required which is a real bonus if serving it to visitors, or if you are just plain busy.

The Sauce, what is different about this is that the vegetables and the Pineapple are fresh

4 cloves of garlic, peeled
1 2 cm. long piece of fresh ginger

3/4 cup of Apple cider vinegar
5 Tablespoons of shao hsing wine or dry sherry
1/2 cup of white sugar
1 teaspoon of sea salt

1/4 of a peeled and cored Pineapple
I small carrot, cut into straws
1 Tomato cut into 8.
I red Capsicum pepper cut into strips.
1 small cucumber peeled and cut into large cubes
1/2 red onion, sliced into 1/2 moon shapes

2 Tablespoons of light soy sauce
2 teaspoons of corn flour

Do

Drop garlic and ginger on to spinning blades, speed 7/ until chopped.
Add vinegar, sherry,sugar and salt , cook 5 mins./ speed 2/ 100 o.
Add vegetables , cook 3 mins/ REVERSE/speed 1.
Mix corn flour with light soy sauce and add to bowl, continue cooking for 1 min.
Leave in bowl to reheat if using immediately or when cool , store in fridge for later use.

Pork The Pork is marinated in a mix, preferably over night. Just prior to cooking , add the additional corn flour and plain flour.

2 x 300 pork fillets ( the long ones ) cut into bit size pieces.

In a large bowl place and mix......
1 1/2 tablespoons of corn flour
1 Tablespoon of cold water
2 egg yolks
3 teaspoons of light soy
2 teaspoons of Sesame Oil
1 teaspoon of Sea Salt

Add pork pieces and stir to coat. Set aside.

When ready to cook. Add additional...
1/4 cup of plain flour
1/4 cup of corn flour

Add 2 cups of vegetable oil to wok, and heat to shimmer on surface ( I use Rice bran oil)
Deep fry pork, remove when pale brown in colour, set aside to cool, Turn off heat under wok.

Re fry when ready to serve. This will crisp the pork and give a nice brown colour.

Serve with rice and sauce.

Welsh Rarebit

This is based on Matthew Evans recipe as published in the Feast Magazine. We ate it on home made sour dough bread, but any home made, TMX, bread would be suitable. Just toast one side and spread the mixture on the un toasted side , then grill. If you top it with a poached egg, it is called Welsh Buck. Dobs on a Pizza with char grilled egg plant, olives and capsicum would be great. Also spread over bread dough with sun dried toms and olives, then rolled up and cut into rolls would make a very nice savory roll to have with soup. No more buying Kraft Cheese Spread.!!!

200g of tasty cheese
50 g. of Parmesan cheese
2 Tablespoons of Pale Ale, ( could use milk or cream)
2/3 teaspoons of Dijon mustard, ( or any that you have)
1 Tablespoon of butter
1 pinch of cayenne pepper
1 teaspoon of Worcestershire sauce
4 slabs of bread

Grate cheeses in TMX.
Add all ingredients, except bread, cook 5 mins/ 90 o /speed 2.
Pour into a container, and it will set up into a soft paste as it cools.
Spread on bread that has been toasted on one side, then grill.

You can fiddle with the ingredients to get the taste you like.
It did leave a slight residue on the base of the TMX, but was easily removed.

Norwegian Fish Cakes

While in Bergen, Norway, recently we dined at the Lido Cafe and ate Fish cakes. They were quite different to those that we make at home which are based on mashed potato and tinned salmon. These were light in texture, and although we had only 1 each on the plate,with salad, they were quite filling . This is my interpretation of these fish cakes.

300g, white fish, pressed between paper towel to remove excess water.
100g. small prawns.(shelled)
1 tin of crab, 170g , well drained
2 egg whites
1 heaped tablespoon of TMX Mayo.
1 teaspoon of dried dill leaves, or 1 tablespoon of chopped fresh dill leaves.
Chopped fresh parsley and spring onion tops. 1 Tablespoon of each
Salt and pepper.
Japanese Panko crumbs or fresh bread crumbs.
Rice Bran Oil


Place the egg whites in TMX with butterfly and beat, 3 mins/speed 4, or until thick white foam . Set aside in large bowl. No need to wash bowl.
Place the white fish into TMX bowl and press Turbo button 4 times, until a lumpy paste is formed. Tip onto egg whites.
Stir in small prawns and mayo, well drained crab, parsley, onion tops, dill leaves and Salt and pepper.

Place crumbs in large flat dish, and working 1 cake at a time, place large spoonfulls of mix into dish. Cover with crumbs and press lightly, as the cake will be VERY soft.
Lift on to a flat dish or large egg slice and slide into hot oil.
Cook until brown and turn to cook second side
Keep in warm oven.

Serve with salad and potato. I served with Wasabi mayo.

The number will depend upon the size of cakes.

Although these are very soft to handle before cooked, they firm up when cooked.

My favorite Quiche.

This is the Quiche that I have been making for more than 20 years. I have just converted the recipe to TMX. This means less dishes to wash up, and easy. It is not low fat, but is equally good made with low fat cheese, low fat milk and cream. It has no pastry crust, and I cut the fat off the bacon. This served 3 adults and 2 children, with salad for lunch yesterday.

4 eggs
1 cup milk
1 cup cream
1/2 cup S.R. flour
4 strips of bacon.chopped.
1 onion.
120g. grated tasty cheese.

Plus,3/4 cup of any other vegetable, such as mushrooms, asparagus, red or green peppers. corn.

Garnish. parsley. chives. olives.

Spray with oil , a flat baking dish or quiche dish.
set oven to 200c.

Zap onion in TMX bowl and scrape down sides.
Add bacon and cook on 100 for 5 mins. speed 1.
Add additional vegetables and cook on reverse for 2 mins, speed 1.
Let cool for 5 mins.
Add all the remaining ingredients, and mix on reverse for 10 seconds.
Pour into prepared dish and sprinkle top with chopped parsley and chives, or chopped olives or whatever garnish you like.

Bake at 200c for 3/4 of an hour, test to see that it is cooked. Give another 10/15 mins if necessary. Under cook if it is to be reheated.
The time depends on the dish it is baked in.

Baked Spice and Rosemary Drumsticks

This recipe is tasty, both hot and cold. It is low calorie.(2 drumsticks 365 calories ) It is also easy and baked in the oven, so even on a hot day it doesn't heat the kitchen up too much. The inspiration is from CalorieKing.com.au Set oven to 200oc 8 chicken drumsticks, skinned 2 egg whites 1 cup of fresh wholemeal breadbcrumbs 1/4 cup of almonds 1/4 cup of fresh rosemary 1 1/2 teaspoons of KFC spice coating mix, or other spicy mix powder. Place almonds and rosemary in bowl of TMX and zap to form fine crumb. Add fresh bread crumbs and spice mix and zap to mix. Remove and save in large bowl. Add egg whites to bowl,(no need to wash out), and mix on speed 7 for 5 seconds. Tip into a bowl. Dip drumsticks first into egg white and then into breadcrumb mix. Make sure they are well coated. Line a baking dish with foil or silicon sheet and place coated drumsticks on it Spray lightly with Rice bran oil and cover with foil. Bake covered for 30 mins. Remove foil and bake for another 30 mins. Turn 1/2 way through. Bake until cooked. Serve with salad or steamed vegies.

Salmon Pate

As the weather heated up, I looked for a cool , tasty and make ahead dish. I noticed a fish mould in the draw , and thought a salmon pate set with gelatine would be just what was called for. Most of the recipes were the same , with very little variation. This one that I adapted to the TMX came from LifeStyle food.

1/2 cup of hot water.
220g can of red salmon
2 teaspoons of lemon juice
1 Tablespoon (10g.)gelatine
2 spring onions, chopped.
1/2 cup of cream
1 chicken stock cube.( I used 1 teaspoon of chicken stock powder.)
1/2 cup TMX Mayo.
salt/pepper to taste.

Put hot water, gelatine and chicken stock in bowl and zap on 5 for 30 seconds.
Add undrained salmon, onion , mayo. salt and pepper and zap fir 1 min on speed 10.
Add cream and blend for 30 seconds on speed 7.

Pour into dishes, 12 small for entree.
Large mould, as I did .
Or what ever takes your fancy.

This is very easy and can be made the day before.

Lebanese Meat and Pine nut Pastries

These tasty little morsels, are based on Abla's, Soubih el sit ( ladies' fingers) recipe. They are made with lamb mince and spices, all very easy in the TMX. They can be made small, as a nibble, to have with drinks, or larger as in the photo to have as a main with salad. This recipe makes 10 large or 20 small.

1 packet of Filo pastry, 375g. You will not use all of this, but well sealed it will keep in the fridge for months.
Oil of choice, I use Rice Bran oil in a spray tin.

Set oven to 200o FF

1 onion, peeled and 1/4ed
1 Tablespoon of oil
250 -300g. of minced lamb
1/2 teaspoon of each of the following,
Salt
Black pepper
ground cumin
ground allspice
ground sumac
1/4 cup of Pine nuts, cooked in oil until brown.

Drop onion onto spinning blades, speed 5 for 5 seconds.Scrape down sides of bowl.
Add oil and cook, 5 mins, at 100o, speed 1.
Add spices and meat, cook for 10 mins, 100o, speed 1,REVERSE.
After 5 mins, take cup out to allow liquid to evaporate as it cooks.
Cool mixture. Add pine nuts.

Lay Filo out and spray top sheet with oil. With one sheet at a time, fold a third of both sides to overlap. The filo will now be 1/3 of the original size.
Place a full Tablespoon, ( for the large rolls) of cool lamb mix along short side and roll up. Tucking in ends as you go. Spray with oil.
Continue until all meat mix is used.

Bake until brown.

These can be cooked on the stove top in oil if preferred.
Serve hot. Can be made ahead and reheated.

Rice for Sushi rolls

This amount of rice, when cooked will make 16 Sushi Rolls, sometimes called California Rolls.

400g. rice. (can use Japanese rice 'Nishiki' or a risotto rice)washed well.
460g cold water
1 cup of Sushi seasoning, or rice wine with a little sugar added



Place rice and water in TMX bowl and cook for 10 mins., Varoma temp. Reverse gentle.
Stand in bowl for 15 mins.
Tip onto a flat tray or dish and gently turn over, breaking up any small lumps and adding the sushi seasoning.
Leave to cool.

For this amount of rice I used-
1 large avocado
1 Lebanese cucumber
8 sheets of nori (sea weed sheets)
100g. pack of smoked salmon
Part of a tube of Wasabi