Monday, January 14, 2019

White Peach and Whiskey Popsicles



What better way to keep cool than with a Popsicle.  This is a very adult version with Whiskey added. You could leave out the Whiskey for the kiddies and add orange juice or Yogurt for a creamy version.
Makes 8 , depending on size of moulds.

Ingredients
500g white Peach flesh, skin on
1 Tablespoon of Lemon juice
85 g honey
3 1/2 dessertspoons Whiskey

Method
Place all ingredients into TMX bowl and mix, 20 seconds/ speed 6.
Pour into freezer moulds
Freeze for at least 6 hours.

Notes
The Whiskey does not make the mixture soft like it does with ice cream.

Monday, January 7, 2019

Zuchinni Fritters, gluten free.



This recipe is very tasty, easy, makes 10 frittersand is approximately 60 calories a fritter. I cooked them in an oiled Pie Machine.   If cooked in a frying pan, I would suggest using Crumpet rings to contain the mixture. 
Ingredients. 
2 large Zuchinni
80 g grated Parmesan Cheese
1 clove of garlic
2 spring onions, ( I used just the green tops)
2 large eggs
1 teaspoon dried herbs, ( I used Oregano)
1 Tablespoon olive oil 2 teaspoons salt

Method
Cut Zuchinni in to 3 cm rounds .
Place into TMX bowl and grate, 2 seconds/ speed 5.   Set aside in a sieve and sprinkle with the salt. Drain for 30 minutes.  
Smash garlic , chop and add to TMX bowl.
Add eggs, Parmesan, herbs, zap 10 seconds/ speed4. 
Push as much water as possible from the Zuchinni and then add to TMX bowl. 
Mix on reverse, 10 seconds/ speed 4. 
Set aside until ready to cook. 

Brush Pie Maker with oil and preheat. 
Spoon 1 1/2 cm of mixture into machine including some of the liquid. 
Shut down lid and cook for approximately 5 minutes.   You will notice a small brown edge forming.
Carefully lift the fritter with a small silicone spatula.  If liquid is still evident, cook a little longer. 
Turn over and cook the other side until brown. Lid open. 
Remove and rest on kitchen paper. 

Can be eaten cold or as a side dish. 

Notes.
The dark colour does not detract from the taste. 



Saturday, January 5, 2019

Feta, Ricotta and Spinach filo triangles.


This is the simplest and tastiest version of these small cheese triangles that I have made. The recipe is very flexible and Sweet  or Savory fillings can be used.  The method for preparing the Filo is a breeze.  I can’t understand why I haven’t used the Pizza wheel before to cut the Filo. 
The triangles in the photo look a bit flaky.  This is because I reheated them in the Air Fryer.
THESE  ARE BAKED FOR 25  MINUTES

Ingredients. 
300 g Feta cheese
300 g Ricotta cheese
3 small eggs or 2 large ones
1/4 teaspoon nutmeg.
2 teaspoons dried Oregano.
Black pepper
Olive oil for brushing
1 packet of frozen Spinach or 1 cup of cooked spinach , well drained. 
1 packet of either frozen or chilled Filo pastry. 

Method for filling
If Filo is frozen, leave on kitchen bench to thaw thoroughly. 
Into Thermomix bucket place remaining ingredients EXCEPT olive oil and Spinach. 
Mix until creamy, speed 4 / 30 seconds. 
Chop frozen Spinach or cooked and place in seize and push water out.   Put on chopping board and chop again. 
Scrape into Thermomix bowl and mix through. 2 seconds/ speed 5. 
THIS CAN BE PREPARED THE DAY BEFORE REQUIRED.

Preheat oven to 180 C ff

FILO
Place Filo on bench and unfold.
Cover with damp tea towel. 
Using a large chopping board, place 1 sheet of Filo on board., long side facing you.  
Brush well with olive oil. 
Place another sheet of Filo on top of first sheet.
Cut Filo into 5 even pieces with pizza wheel. 
Place a heaped dessertspoon of filling in corner and fold to form a triangle.   Keep folding and place on baking tray. 

Thursday, January 3, 2019

Spiced Creme Brûlée with bourbon and vanilla cherries

This is a dessert for a very special occasion.  I have adapted this wonderful recipe by Katrina Meynink to Thermomix.  I was drawn to the recipe as I know how great the Thermomix is at making custard.   Also love Creme Brûlée's.  The Whiskey ( Bourbon ) is a perfect match for the large ripe cherries.  I think a good Brandy would also be nice.
The original recipe states 8 to 12 serves.  I think we must be piggies as I made 6 and no one complained
Instead of the large dish,  I used 6  Cast Iron Le Creuset pots.

INGREDIENTS  FOR CUSTARD
50 mls milk
450 mls cream.
1 1/2 Tablespoons of Whiskey
1 teaspoon vanilla seed paste
70g castor sugar
8 egg yolks
1 teaspoon mixed spice

Rapadura or brown sugar to sprinkle

BOURBON  (WHISKEY) AND VANILLA  LACED  CHERRIES
3/4 cup of pitted cherries, ( I doubled these)
1Tablespoon Whiskey, ( I doubled this )
1 teaspoon vanilla bean extract, ( I doubled this )


METHOD
Pit Cherries and mix with Whiskey and Vanilla and set aside.
( it is a good idea to count the cherry pips to see they match with the number of Cherries)

Set oven 115C FF

Into TMX bowl place ingredients for custard, milk, cream, mixed spice, vanilla, whiskey , castor sugar and egg yolks.
Mix speed 6 /10seconds
Cook at 100 degrees/10 minutes/ speed 1 1/2
Strain through a fine sieve into a jug.
Pour into   6 oven proof dishes.
Stand dishes into a baking dish and pour boiling water to come 1/2 way up dishes.
Bake for approximately 45 minutes.  that is until custard is lightly set. they will firm up when cool.
Remove from water bath and cool on bench,  then refrigerate.

THE CUSTARDS CAN BE MADE DAY BEFORE REQUIRED.  Cover and keep in fridge.

Just before serving, place the custards on an oven tray,  scatter generously with the Rapadura sugar and place under a preheated grill.
Stand and watch as the sugar can burn very quickly. Turn the tray around so that the sugar melts evenly.
It will set into a toffee crust as it cools.
Allow 15 minutes cooling time before you serve as the dishes will be hot.
Serve topped with cherries.





Saturday, August 18, 2018

Marinade and process for chicken thighs. A Nigel Slater recipe.

I have converted the recipe for the marinade to the TMX, from a recipe by Nigel Slater published in the Guardian.
He uses what we call Chicken Maryland. He bones them.  I used boned thighs with skin on or off.  1/2 to 3/4 kilo should serve 4.
Marinade
4 dessertspoons of White Miso Paste
2 dessertspoons  of Maple Syrup
3 dessertspoons Peanut oil
1 teaspoon of sesame oil

Mix together in TMX, 30 seconds, speed.
Tip over prepared chicken thighs

To prepare thighs
Skin on or off,
Flatten thighs by cutting through thick parts to flatten.
Place thighs in container with lid and pour over marinade.  Coat both sides.
Leave in fridge for a minimum of 2 hours.
Cover grill plate with foil. Place chicken on foil and grill 8 minutes.  Turn and grill other side until cooked. Chicken will develop charred spots.
                                                           
 


Serving suggestions.
As the marinade has a lovely delicate flavour, and the chicken is tender and juicy,  the accompaniments should not overpower.
With salad
In a small Lebanese Bun with salad
With mashed potatoes and veggies.

served

Tray baked under grill

Thursday, August 2, 2018

Conversation Starter, Malted Barley and Grain Bread






Recipe to come.

To make this spectacular bread, just replace 60 g of flour in your favourite recipe with ground Malted Barley. After grinding the Barley in the TMX, pour the hot water, ( the amount required for your recipe) and let sit until just warm.  Continue with recipe. 
I cooked this loaf in a Cast Iron pot, into a cold oven.  50 minutes, lid on, 10 minutes , lid off.