Oh my goodness, the sauce as it was cooking smelt delicious! I added geeen beans and broccoli as it was steaming to bulk it out.

I would double the dressing ingredients next time - except for the peanuts - and add a chilli or two.

Made for dinner tonight and served with rice, diced tomato / cucumber and avocado. I did halve the beans and add 500gm of mince that I dry pan fried (kids aren't overly fond of beans by themselves).

We all thought it was nice however have noted to add chilli as well as cumin / coriander next time.

I've been very lax on the thermomix side of cooking so kicked my butt into gear and made these on the weekend for breakfast. Like others, I found these very heavy. I added a bit of milk to lighten the mix but think next time I would add milk as well as some melted butter to see if that helps. Two out of three kids liked them but they felt they needed yoghurt and fresh fruit to make them easier to eat.

Out of this book I've made the Laksa, the Green curry, Massaman, Gyoza meatballs and the Szechuan pork - although I used fillet and not pork belly.

We've made the teriyaki burgers and the Caesar salad, banoffee smoothie and chick bits so far - all been lovely. Meatballs are on menu for this week.

Tonight we had Szechuan pork from the new Skinnymixers "A Little Taste of Asia". I adapted it slightly - used whole pork fillets instead of pork belly that I left whole until serving. I poached them then glazed with the sticky sauce and baked. When resting after cooking, I deglazed the pan using a cup of the poaching broth to use as a drizzle over the top. Served with rice and stir fried Choy sum and capsicum (used more broth in the stir fry as well).

Dessert was a (non-thermi) choc peppermint cupcake.

Finally got around to making this. I really enjoy cauli rice but this was only ok. Served with QFITT pork rissoles and stir fried greens.