Sweet potato noodle Salad

Ingredients 

1/2 packet of Korean sweet potato noodle, cooked according to instructions 

1 thumb size ginger minced finely 

3 garlic cloves minced finely

3 tbsp sesame oil

1/4 cup soy sauce

3 tbsp rice wine vinegar

1/4 purple cabbage sliced finely

1 carrot sliced finely

1/2 red pepper sliced

3 stalks of spring onion sliced

1 cup kimchi

Method:

Mix garlic, ginger and sauce 

Add all vegetables and mix

Add cooked noodle and mix

Add kimchi

Season to taste and chill in refrigerator 

Juicy chicken breast

Tested recipe for juicy and not dry chicken breast

1. Flatted each chicken breast with a back of a glass bottle

2. Seasoned salt and pepper

3. Heat pan with olive oil

4. Once heated, placed chicken breast on medium heat for 1 minute

5. Flipped over and cook for 10 minutes covered on low heat. Do not lift cover

6. After 10 minutes, remove from heat and leave chicken covered for another 10 minutes

Mini carrot cakes

Adapted from trtlmt.com.au

Ingredients:

450g carrots

4 large eggs

140g olive oil

250g self raising flour. I used 250g cake flour + 1.5teaspoon of baking powder

1 teaspoon baking powder

90g brown sugar

1/2 teaspoon salt

2 1/2 tsp ground cinnamon

2tsp vanilla bean paste

50g raisin

100g Choc chips

Method :

Blitz carrot in tmx for speed 7, 6 seconds

Preheat oven to 180C, line 2 12 muffin trays

Mix all dry ingredients in a large bowl

Mix all wet ingredients in another

Pour carrot and wet into dry ingredients 

Do not over mix batter

Scoop into muffin tray and bake for 14-18 mins

Vietnamese chicken Noodle Salad

adapted from recipecommunity.com.au for Thermomix recipes

My version:
Dressing:
2 garlic minced

1/3 cup sweet chilli sauce

2 limes

2 tablespoons fish sauce

3 tablespoons sesame oil

Salad

1 chicken breast steamed and shredded on tmx. Speed 4, 4 seconds reverse

2 portion of glass noodles

1 capsicum sliced thinly

3 spring onions sliced 

4 wombok leaves sliced

1 carrot sliced 

2 kaffir lime

Handful of mint leaves sliced

Sprinkle of toasted peanuts

Method:

Mixed dressing and set aside

Steamed chicken on tmx with 1.5 litres water and place kaffir lime leaves in the bowl.

Steamed chicken for 15 minutes, set aside to cool. 

Cook the glass noodles in the bowl of water and kaffir lime for 3 minutes. Just let it soak

Prep all other vegetables in a large bowl

Once chicken is cool, shred it in tmx and place in the bowl of vegetables

Place noodles and dressing 

Sprinkle with peanuts when serve

Any vegetables can be used here. Chicken can be omitted as well.

Choc Chip Muesli Bar

adapted from : http://themarathonmom.com/crispy-chocolate-chip-granola-bars.htm


Ingredients:

• 1/4 cup olive oil
• 1/4 cup honey
• 1/4 cup brown sugar
• 2 cups oats
• 1 cup crispy brown rice cereal
• 1 teaspoon vanilla
• 1/4 cup chocolate chips

Instructions:

1. Stir oats and rice cereal in large bowl.
2. Melt oil, honey, and sugar until bubbly, for no more than two minutes.  Stir constantly.
3. Let oil/honey/sugar mixture cool for 2-3 minutes, then add vanilla and stir.
4. Pour liquid mixture over oats and cereal and stir thoroughly.  It’s important to mix well so that the oats and cereal are all coated and stick together well.
5. Grease an 8×8 glass pan, then pour mixture into pan.
6. Press down firmly.  This step is just as important as the mixing.  Packing down the granola helps them stay together!
7. Add chocolate chips to the top while mixture is still warm and press firmly again.  (Waiting too long to add the chips will result in chocolate chips that “fall off” the top of the granola bars when eating.)
8. Place granola bars in fridge for at least 30 minutes.
9. Once set, turn pan upside down on cutting board.  (Turn them over carefully if you want them to be “face up”.)  Then cut into the size bars you like.
10. Store in fridge.

Avocado Oatmeal Choc Chip Cookie

Adapted from:

https://justwaterplease.wordpress.com/2013/05/02/avocado-oatmeal-chocolate-chip-cookies/

Ingredients:

1/2 of an avocado

1/4 cup of plain yoghurt

1/2 cup of brown sugar

1 egg

1 tsp vanilla extract

1 cup of all purpose flour

1/2 tsp baking soda

1/4 salt

1/4 tsp baking powder

3/4 cup of old fashion oats

3/4 cup of chocolate chips

Method:

mix avocado, yoghurt and brown sugar in a mixer.

add egg and vanilla extract

then add in the flour, baking soda, salt and baking powder. Stir to combine

gently fold in oats and chocolate chips the place batter in the fridge for an hour (covered)

scoop batter into lined baking sheet. makes 12 cookies

bake at 175C for 15minutes.