Extremely easy, fresh and fruity salad with endless variations possible. I think I'll add some walnuts and/or mayonnaise next time.  5/5 

Linked JD

Mild tasting curry with a delicious flavour. I added a marrow and left out the beef stock because the marrow released plenty of its own juices. I also left out the almonds as I didn't have any at home. I used frozen spinach, thickened with tapioca flour at the end and ate it with plain rice. Looking forward to leftovers later 

This sounds delicious. I will try it tomorrow night when my family comes over for dinner. 

Name of Recipe: Easy beef rendang
Number of People: 2-3
Ingredients:
• 500 g stewing beef like blade or chuck, diced
• 2 tablespoons tamarind paste (I reconstituted mine from dried tamarind)
• Pinch of sugar
• 1 stem lemongrass, chopped roughly into pieces
• 3 shallots, peeled
• 20 g fresh galangal, sliced
• Small red chillis (I used 2)
• Whole dried chillis (I used 4)
• 50 g vegetable oil
• 3 kaffir lime leaves
• 250 g coconut milk
• 2 tablespoons dark soy sauce
• Black pepper and salt

Preparation:
1. Marinade beef in tamarind paste and sugar for several hours (overnight is ideal).
2. Add lemongrass, shallots, chillis and half the galangal to TM bowl. Chop for 5 seconds on Speed 7.
3. Add vegetable oil to TM bowl and cook for 5 minutes at 100 ◦C, speed 1.
4. Add beef (including marinade), lime leaves, coconut milk, dark soy sauce and the remaining galangal to TM bowl. Cook for 1 hour at 100 ◦C, reverse speed  .
5. Season to taste and serve hot with steamed jasmine rice. Would be nice with cucumbers and hard boiled eggs.

Tips/Hints:
Adjust the amount of chillis to suit your taste.

Recipe adapted from "Hot and Spicy Great Recipes" by Amy Wong.

members' comments

Gert - I marinated it in a reconstituted Tamarind Paste. About 40 gms and about 2 tablespoons of waters so it was mushy . I smeared it on the steak and left it in the fridge overnight. I used Thai seasoning from Gourmet Garden (in a tube) and then I followed the recipe except I used 6 dried birds eye chillies and one dried  long red chilli.  Did the chop and then added a squeeze of this Thai  stuff. Put the oil in then cooked it as per.
I cut the beef into big chunks after removing some but not all the fat.
I tossed the whole can of  coconut milk in because " what are you gunna do with 150 mils of leftover?"
Away she went with the lid off. The sauce was reduced nicely.
Absolutely yummy. 5/5 for me and it was NOT hot but more zesty lime fresh flavour.
I realised that it did change the flavour from Rendangish to something else but no matter.
I loved the flavours so much I did not rinse the bowl before cooking the rice in it so the rice is dirty looking.
Easy peasy and good for a winter meal except it is 27^oC here today.

Name of Recipe: Prawn curry Thai-style
Number of People: 2
Ingredients:
1 small onion, peeled and halved
2 garlic cloves, peeled
2 small red chillis, stalks removed
30 g vegetable oil
1 heaped teaspoon curry powder
1 heaped teaspoon Tom Yum paste
2 teaspoons oyster sauce
150 g coconut milk
1 small red capsicum, chopped into bite sized pieces
1 broccoli floret, chopped into bite sized pieces
3 stalks of spring onion, chopped
10 large prawns, peeled and deveined

Preparation:
1. Chop onion, chillis and garlic for 2-3 seconds on Speed 7.
2. Add oil, curry powder and Tom Yum paste. Cook for 3 min on Speed 1 at 100 ◦C.
3. Add oyster sauce, coconut milk and vegetables. Cook for 3 min at   Speed   at 100 ◦C.
4. Add spring onions and prawns. Cook for 2-3 min at   Speed   at 100 ◦C or until prawns are just cooked.
5. Serve hot with jasmine rice.

Members' comments
Katya - I made this tonight and it was delicious.   For those who don't like chili heat, this does pack a bit of a punch, but it was just as we like it.  I think it would work equally well with chicken. Incredibly quick and easy to make (took the same amount of time as the rice in the rice cooker).   I did have to cook step 3 for a bit longer but that's probably because the ingredients are so much colder here. The only change I made was to add the juice of a lime at the end which enhanced the flavour even more.Thanks so much for posting this recipe - it will become a regular from now on.

Lilli33 - Yes,this was delicious. I think as a first cooking with it after my first uses today of a few different sorbets, I did ok... However I didn't steam the fish as hubby wanted me to do it inside. Hence we had mashed fish. Lol. The flavour was lovely tho, and just the sort of Thai flavoring I was after. I squeezed half a lemon in after I finished. This definitely heightened the flavour, but then I love a bit of tang! TBH, I've never ever cooked a fish curry per se before anyway, so was happy as a first attempt. I think if I could steam the fish in its cubes to keep its integrity and just add it at the end, that would have been great!

Name of Recipe: Swedish meatballs converted from Taste.com.au
Number of People: 3-4
Ingredients:
• 45 g (1 slice) of bread
•6 0 g thickened cream
• 500 g lean beef mince
• 1 small onion, peeled and quartered
• 1 whole garlic clove, peeled
• Pinch of ground allspice
• 1 egg
• 1/2 tsp salt
• Pepper
• Vegetable oil
• 250 g beef stock
• 1 tsp cornflour
• 100 g thickened cream, extra

Preparation:
1. Tear bread into pieces and place into Thermomix bowl. Grate for 10 seconds on Speed 8. Remove breadcrumbs from bowl and mix the first lot of cream (60g) into them. Set aside.
2. Place onion and garlic into Thermomix bowl. Chop for 2-3 seconds on Speed 7.
3. Add the mince, breadcrumbs, allspice, egg, salt and pepper. Mix for 15 seconds on Speed 2.
4. With wetted hands, shape mixture into small balls (I made 24) and place onto baking sheet.
5. Brush each meatball with vegetable oil and brown each side under a hot grill.
6. Add beef stock to Thermomix bowl and place basket in bowl. Add all meatballs to the basket. Cook for 20 minutes at Varoma temperature, speed  .
7. Remove basket and set meatballs aside (in Thermoserver if you have one).
8. Combine the cornflour with a little water and stir into the stock mixture. Add extra cream and cook 6 minutes at 90 ◦C, speed 3. Pour sauce over meatballs. I served this dish with steamed broccoli and basmati rice.

Photos:
http://www.taste.com.au/recipes/15455/swedish+meatballs

Tips/Hints:
For step 5, you may like to fry the meatballs instead. I prefer grilling because it is less messy and uses less oil.

members' comments

Amy101 - Made this for my family of six, served with Parmesan mash and steamed carrot. Kids all ate it up and asked for more  Managed to add a few extra vegies to the gravy without the kids noticing too! Bonus

johnro - Delicious and quick meal pennywise - served with steamed carrot and broccoli.  I brown the meatballs on stove top after light spraying with rice bran oil.  Thank you for the posting - the time saved after arriving home late from work was a blessing!!

debetha - we had no leftovers - 2 adults and 3 kids aged  7, 4 & 2!

Frozzie - we had this with brons garlic rice and supposed to have vegies with but ended up not having them as they weren't at all cooked in the time and it was already late so it was the meatballs, sauce and the rice...still quite nice...nothing exceptional but quite nice meatballs...I cooked mine in the basket and also in the top varoma tray...next time I would cook the vegies a good 10 minutes before adding the meat.  I cooked bron's rice just before and put it in the equivalent of the thermoserver.

rainbow - We tried this recipe and I cooked the meatballs in the basket, not varoma, the family enjoyed it, served with couscous and steamed vegies on the stove but all felt it needed more sauce, will do again adding more stock and cream to create a sauce. 

Traydon - absolutely delish, nothing leftover which is always a good sign. Thanks for posting.

peppa -  The 16 month old is still at the table eating more!!  The 3 and 4 year olds both ate lots too.  We had it with rice and Cranberry Sauce instead of Lingonberry Jam - a good substitute! Yum, thanks for this recipe.

Twitterpated - Got all the way to the last step where you add the cream and thought "where did I add the first lot of cream?" Went to the original recipe and found that the bread should have been soaked in the cream before making into crumbs. Oh well, it still tasted great without that. Must admit I was a little worried about the little amount of liquid used to steam the meatballs and checked on it a few times. No problems there! I added steamed vegetables to the varoma at step 6 and also added a little extra stock paste in the last step as I felt it was a little bland. I was also very generous with some pepper as well. All in all a very quick and tasty meal. Thanks for posting! 

Hally - Just made these this morning to take on holidays. Yes I went back to the original recipe & soaked the breadcrumbs in the cream. I made 20 balls. Of course had to do the taste test. Very nice & very easy. I browned the balls under the grill, but didn't  bother to turn over, they were great. Will sprinkle with parmesan cheese when serving. Will be another regular dish. Thanks.
Update - They froze perfectly & tasted fantastic. Served with fettucini, too tired to do veggies, but absolutely delish.

JD - Must say I was surprised at how good these were, not being a meatball person and all. Sometimes you just do things for your DH but I loved these.  I did add a secret ingredient to the sauce (well, not so secret really) after reading a comment that it was a bit bland.  Tenina's caramelised garlic paste, my new best friend in the taste department - added 1 tsp to double quantity of the sauce and it was the tastiest gravy which of course then ups the flavour of the meatballs themselves.  Maybe not authentic but who's telling. Put the smallish cubes of potato & thin slices carrot in the varoma bowl and pumpkin and zucchini on the tray - cooked them for 10 minutes before placing the steaming basket in the TM bowl for the 20 minutes cooking time for the meatballs.