I've worked it out! Well, not me exactly... I had to ask someone who could decipher the SMF code. Turns out I was trying to insert the link to the whole webpage of the photo on flickr rather than the link to the actual image itself. I edited the post so you should now be able to see a pretty photo of yummy yoyo biscuits.

You can post your recipes you have converted if you wish, we'd love to see them.

Thanks for the tip on the egg whites, I'll try it out once TM has a permanent spot in the kitchen

Here's the two recipes I converted. Enjoy!

• Chicken Pistachio Korma
• Yoyo's

Chookie, your Chicken Korma recipe has gone straight onto my to-make-really-soon list! Looks fabulous. Here's a conversion I did of Poh's Chicken and Pistachio Korma. Mum had made it and said it was really good so I converted it for TM, based roughly on the method for Butter Chicken in the EDC. Have a go and see what you think!

Name of Recipe: Chicken and Pistachio Korma
Number of People: 4
Ingredients:

• 4 onions, quartered
• ¾ cup pistachio kernels
• 4 green chillies
• 30ml oil
• 1 ½ tbs ginger and garlic paste
• 1 tbs coriander powder
• 1 tsp white pepper powder
• 1 kg diced chicken thigh fillets (skin and fat removed)
• Salt to taste
• ¾ cup yogurt
• ½ cup cream
• ½ tsp garam masala powder (made from roasted cumin seeds, cinnamon sticks, cloves, green cardamom and black peppercorns)
  

Preparation:
1. Boil onions in one cup of water. Drain and cool.
2. Make garam masala by adding equal parts cumin seeds, cinnamon sticks, cloves, green cardamom and black peppercorn. Dry roast at 100°C for 2 minutes on speed 1, then mill for 2 minutes on speed 8. Take out and set aside.
3. Puree pistachios and green chilli for 5 seconds on speed 7, keeping a few nuts aside for garnish.  Take out and set aside.
4. Puree onion for 5 seconds on speed 7.
5. Add oil and sauté at 100°C for 4 minutes on speed 1, do not brown. Add ginger and garlic paste. Fry for 1 minute. Stir in coriander and pepper powders. Add pistachio and green chilli paste and cook for about 1 minute.
6. Add the chicken, salt and water (quarter of a cup) and cook at 100°C for 20-25 minutes on reverse + speed soft, or until done. Add the yogurt and cook for a further 2 minutes.
7. Add cream and garam masala. Stir. Garnish with pistachio nuts and serve hot.

Tips/Hints:
I made this a while ago, but from memory, 4 green chillies made it smokin' hot! You might need to adjust the chilli quantity to taste