Vegemite Scrolls

300g lukewarm water

2tsp yeast

20g oil

500g bakers flour

2 tsp salt

Butter

Vegemite

Grated cheese

Add all ingredients except butter,  vegemite and cheese, mix on Speed 5 for 5 seconds
Set on closed lid and Interval Speed for 1 minute and 30 seconds
Empty from Thermomix bowl and shape into a smooth ball (they call it mushroom shape, all tucked under itself)
Wrap in bread mat or cover with glad wrap and let prove for 30 minutes
Divide dough into 2 and roll out onto a tray - I actually just use my hands, not a rolling pin - but either is fine. 
Spread butter and vegemite and grated cheese over the surface of dough
Roll up into sausage shape and then cut each scroll out and place in deep dish for baking - making sure the scrolls are touching each other.  This will help them rise
Place into hot 210 degree oven for 15 minutes or until just cooked.  I did brown mine a little with my grill for a few minutes (I have a rather dodgy oven, so i find this works great) 


Hints and Tips:  
Sprinkle a bit of extra cheese on top before baking 
Make Pizza topping instead of vegemite - tomato paste, cheese and ham 
Make Pesto topping instead of vegemite - pesto and cheese
Use a deep pan/tray to bake in, keeps the heat in and helps with the scrolls rising well
Don't over bake, you want them to be 'just' cooked


I made these this morning before school believe it or not.  And kids had fresh yummy homemade scrolls for lunch and there's plenty left for afternoon tea or to freeze for lunches throughout the week - A very simple and quick lunchbox filler

Fried Bee Hoon

I usually go the Central Markets in Adelaide every Tuesday and once I've done my Fruit and Vegetable shopping I usually  treat myself to a meal - anything Asian excites me so i try many different meals....This is by far my favourite and I've just learnt how easy and cheap and wonderful it is to make myself!!!!!


3 Cloves of Garlic 
2 Slices of Ginger
15g oil
250g Chicken Sliced small and seasoned in salt and pepper
4 dried shiitake mushrooms (sliced and julienned)
100g carrot, julienned
400g water or liquid stock (I used 1 Tbsp veg stock concentrate and 400g water)
200g rice vermicelli (soaked in cold water until soft) drained 
100g cabbage
Sauces:
1 tsp salt, 1 Tbsp oyster sauce, 1/2 tsp sugar, 1 tsp soy sauce, 1 tsp sesame oil, pepper 


Place garlic and ginger into TM bowl  Speed 5 for 5 seconds
Add oil and cook for 3 minutes - Varoma temp - Speed 1
Insert Butterfly, add chicken & mushrooms.  Cook for 5 minutes - Varoma temp - Speed soft
Add carrot and cook for a further 3 minutes - Varoma temp - Speed soft


Add remaining ingredients and cook for 9 minutes - Varoma temp - Speed soft 


You may like to stir by hand a few times during cooking time to help combine it all. I actually emptied it all into a big bowl before i added the noodles and gave it a big mix and then poured it all back into the thermomix bowl to start cooking.
I also added other vegetables - get as creative as you like and happy cooking


(recipe taken and slightly adapted from Thermomix Asian Cookbook)