Sunday, July 7, 2019

Baked cheese tarts

I have to admit that I was surprised when people raved about these.  I served them with thick cream and Blueberries. The pastry is thin and crispy and an excellent foil to the smooth lusciousness of the creamy cheese filling. They reheat well in the Air Fryer.

Ingredients
Grated rind of one large Lemon
100 g caster sugar
20g softened butter
250 g packet of cream cheese, Philly is good. 
2 eggs 
30 g plain flour
240 g thickened cream
1 1/2 sheets ready rolled puff pastry. 
Method
Weigh castor sugar into TMX bowl, add strips of lemon peel. Zap5 seconds/ speed 9. Scrape down. 
Add butter, and cheese, mix 1 minute/ speed 4
Add eggs and plain flour, mix 1 minute / speed 4
Add cream, mix 10 seconds/ speed 4
Set aside in a bowl. 
Pastry
To get thin and crispy cases I use Bill Grangers method that he uses for his Portuguese Custard Tarts. 
This method eliminates the need to blind bake the pastry.
THE FILLING MAKES 18 TARTS.
Set oven at 200 degrees
Remove the pastry and when par thawed cut each sheet in half.  Place one 1/2 on top of the other 1/2 and press gently.  Wait 5 minutes. 
From the short end roll into a tight cylinder. 
Repeat with other sheet. 
Mark and cut into 12 sections.
Brush 2 , 12 hole muffin trays with cake release. 
Flour bench and roll each small disc of pastry to fit into hole.  It should be level with the top of hole.
Fill 7/8 full with cheese mixture.
Bake 15 to 20 minutes.  Pastry should be light brown around edge and custard set. 
Make 6 more pastry cups and fill with remaining Cheese mixture. 
After removing from oven, let set for 5 minutes. 
Carefully remove from tin and place on wire rack to cool.
Store in sealed container in fridge. 
Will keep for several days. Can be reheated or served at room temperature. 

There will be 6 shells remaining.  These can be filled with stewed Apple and baked at same time as the 6 cheese cakes. Or use 1/2 the sheet and refresher the other 1/2 for next time. 




Saturday, July 6, 2019

Corn Fritters, Low FODMAP

I have converted this recipe to Thermomix and adjusted the original recipe by adding an extra egg and some Parmesan cheese. The original recipe I found bland and the Parmesan lifts the flavour without being predominate.
Ingredients
420 g tinned creamed Corn.  Don’t use a house brand.
1 1/2 cups of gluten free plain flour
1 carrot
1 zuchinni
2 eggs
1 teaspoon baking powder
2 tablespoons grated Parmesan cheese
Parsley and green tops of a bunch of Spring onions. Sliced
Salt and pepper to taste
Oil for cooking

Method.
Place chunks of carrot and zucchini into TMX bowl and grind , 2 seconds/ speed 6.
Add remaining ingredients, mix, 10 seconds/ speed 6.
Oil a large frying pan and place tablespoons full gently into hot pan.  Smooth out with back of spoon.
Turn over when underneath side is brown. Cook this second side.
Makes 10,
Batter keeps well in fridge for a couple of days.  May need to add a little more flour.


Tuesday, June 11, 2019

Chicken in Light Creamy Sauce

This sauce is a dream.  Although originally used as a base for Pot Pies, (.BELOW ) it is equally at home as a filling for Crepes or in a traditional or veggie Lasagna.  Good Parmesan and home made Chicken stock add a depth of flavour. I simmered a whole Chicken with herbs and a bit of Ginger.  I used the cooked meat of the chicken and the stock.  Pre cooked Salmon or Trout would also be good.
Serves 4 to 6 depending on added veggies .


Ingredients for Sauce
50 g butter
40 plain flour
600 g stock, Chicken or veggie
175 g cream, or sour cream, light ok
50g Parmesan, grated
2 teaspoons French Mustard.

Additional ingredients
250 g dry pasta cooked
1 cup of veggies, I used peas and mushrooms , cooked
1 cup of bread crumbs.

Method
Make roux by placing butter and flour in TMX bowl ,5 minutes,  100 degrees, speed 1.
Add remaining sauce ingredients, zap on speed 9 for 5 seconds if there are lumps in the Parmesan.
Cook, 9 minutes, 100, speed 4.
Set aside.

Cook pasta and veggies.
Add to sauce with chopped cooked chicken. 2 cups
Place into serving dishes and sprinkle on bread crumbs.
Place in hot oven to heat through and brown crumbs, or cover and place in fridge for reheating the next day.

Notes
Can add hard boiled eggs.
Can serve sauce over fish or chicken.
Can be Vegetarian by using vegetable stock and increasing vegetables.



Monday, June 10, 2019

Chicken in light creamy sauce pots


The next time I made this I added sautéed mushrooms and baby green peas.

Tuesday, May 28, 2019

Sourdough Potato Cakes

The Sourdough coating is basically the SD Crumpet mixture without the sugar. The photo shows 1/2 the amount of cakes. That is 1 very large Dutch Cream potato and 1 cup of SD starter.


Ingredients 

1 large Potato (about 400 g when peeled), Dutch Cream or other waxy Potato. 
1 cup of Sour Dough Starter, mixed with 1 teaspoon of salt and 3/4 teaspoon of Carb Soda. 
 1 cup of Rice Bran oil for frying

Process
Using a Mandolin, slice potato less than 1/8 on an inch thin. 
Either steam slices or cook flat in microwave. 
Place cooked slices on a tray to cool.

Heat oil in large frying pan until a small drop of the batter sizzles.
Dip cooled slices of potato into SD mixture and gently lower into hot oil. 
Cook both sides until well browned , remove and drain on kitchen paper. 

Can be reheated in Air Fryer or hot pan without oil. 







Monday, May 27, 2019

Potato and Sourdough Tots

These are easy, tasty and economical. They can be dressed up with dips or flavoured salt and reheated in Air Fryer or oven.

Ingredients
450 g peeled potato
1 egg
100g Sourdough Starter
1 Tablespoon of plain flour, plus more if needed.
1/2 teaspoon of Carb Soda
Handful of parsley and chives, chopped fine .
Salt, 1 teaspoon.
Pepper to taste
Rice bran oil for frying, about 1 cup

Process
Peel and cut potatoes to the size of a small egg. Place in TMX bowl and grate 2 seconds at speed 7.
Push out liquid through fine strainer.
Tip into bowl and add all ingredients except oil. Stir well.  There should be no liquid.
Heat oil in a deep saucepan to frying pan. Drop a little batter in.  If it fry’s and browns quickly it is ready.
Using a small ice cream scoop, about 3 cm in diameter or a teaspoon, drop batter into hot oil. Turn when brown on one side.
Remove and drain on kitchen paper

Should make about 30 Tots
Notes.
I made 1/2 plain as in recipe and then added 1 teaspoon of KFC powder to remaining mixture.
I dipped some of the plain ones in Mushroom salt and others in Sweet Chilli sauce.  I also sprinkled some with  Lime Leaf and salt mix.  The plain ones are a good base for many flavours.


Wednesday, May 15, 2019

Gluten Free, Ginger Pear Upside Down Pudding.

This delicious pudding is adapted to TMX, from a recipe by Bill Granger.  I have made a few small changes and made it with Gluten Free SR flour.  It is equally nice made with regular SR flour.
Ingredients
3 large or 5 small firm but ripe Pears.  Peeled, cored and quartered.
3 tablespoons orange juice
55g Demerara sugar
2 large eggs
200 g caster sugar
150 g SR , GF flour
Heaped teaspoon on ground ginger, ( and extra to sprinkle on top)
4 tablespoons of Sour Cream, light ok, ( probably could use plain Greek yogurt)
125 g melted butter
1 teaspoon Vanilla
Cream to serve

Process
Preheat oven to 180 ff
Grease oven dish, approximately 18 cm square.  The dish should accommodate the pears close together in one layer.
Toss the pears, orange juice and Demerara sugar together and spread out in oven dish.
Into TM bowl place eggs and caster sugar, beat on speed 4 for 1 minute.
Add add flour and ginger and mix, 10 seconds, speed 4.
Add sour cream and butter and vanilla , mix 10 seconds, speed 4.
Scrape down bowl and mix 5 seconds speed 4.
Tip batter over pears and spread with spatula.
Mix 1 teaspoon of ground ginger with 1 Tablespoon of caster sugar and sprinkle over batter
Bake 45 to 50 minutes, test with skewer to see it is cooked.

Bake 45 to 50 minutes.  Test with wooden skewer to see it is cooked.