Sunday, March 28, 2010

Bess's Tomato Sauce


Made with home grown cherry tomatoes, (seeds from Diggers,) this is the most full flavored sauce you could imagine. There is no onion, so will keep well.


Bess's Tomato Sauce




1 k. tomatoes.
1 teaspoon each,ground cloves, black pepper, ground ginger ,( or 2 teaspoons of fresh grated ginger)
2 teaspoons of mixed spice
2 cloves of garlic , crushed
Pinch Cayanne
6g. salt
120g. white wine vinegar
200g. raw sugar

Place all ingredients except sugar, in bowl and cook for 30 mins., 100, speed 2, cup out.

Add sugar, cook for 60 mins., 100 speed 1, cup out.

Zap, holding cloth over lid, turning dial from 1 to 10 for 1 min.

Bottle into sterilized jars.

This makes , in volume, 1/2 of what you start with.

Hot Cross Buns

Hot Cross Buns

This recipe is based on the EDC recipe, with minor but significant changes.

30g citrus peel
250g warm milk
500g bread flour
2 teaspoons salt
70g butter
30g sugar
1 egg
4 teaspoons of dried yeast
1 1/2 teaspoons of ground cinnamon
1 1/2 teaspoons of ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
100g of sultanas
70g of dry cranberries

Place milk and peel in TMX bowl and heat for 50 secs.at 90, speed 1.
Add all remaining ingredients except sultanas and cranberries.
Mix 6 seconds, speed 7.
Knead for 2 mins. on interval setting
Add sultanas and cranberries, Knead for 1 1/2 mins.
Prove for 1 to 1 1/2 hours , in a warm spot. Can leave in bowl. Dough should be approx. double in size
Cut in 12 rolls, place on a greased and lined baking tray, (spray rolls with water)
Leave a gap between rolls as they will double.
Place in a warm spot for about 30 nims.
Pipe crosses on buns and cook in a pre heated oven for 20 to 25 mins at 220.
When golden brown, remove from oven, let sit for 5 mins and then brush with sugar syrup.


Piping mixture
80g. flour
100g water
pinch salt
1 teaspoon oil

mix together until smooth.
Place in a small plastic lunch bag, snip a SMALL hole in corner.
Pipe crosses over buns.

Sugar Syrup
2 Tablespoons water
2 Tablespoons sugar

Boil together for 2 mins.

Like all sweet dough recipes these are best eaten the day they are made. However they do toast well the next and following days

Wednesday, March 24, 2010

Yotam Ottolenghi's aubergine 'cheesecake' .



Aubergine Cheesecake


This recipe was featured in the Guardian (English ) newspaper. It was simple, imaginative and versatile. The 'cheesecake' part of the recipe was readily converted to the TMX.

Olive oil
1 large or 2 small eggplants (aubergines)
Salt and pepper
150g. feta
150g. cream cheese
60g. cream
3 eggs
150g. baby plum tomatoes, cut in 1/2 length ways
2 tablespoons of fresh oregano leaves
3/4 teaspoon of za'atar (optional)


Pre heat oven to 190
Line the base and sides of a 19cm. baking dish with foil
Brush with oil
Cut eggplant into 1cm. slices, lay flat on oven tray, spray with oil and roast for 40 mins. or until cooked and brown
Reduce temp. of oven to 150.
While eggplant is cooking, place in TMX bowl, feta, cream cheese, cream and eggs.
Zap for 1 1/2 mins. at speed 5
When eggplant is cooked arrange in baking dish so that it is slightly overlapping.
Fill any holes with the tomatoes and sprinkle with 1/2 the oregano leaves
Pour cheese mixture over, without covering the base completely.(You may not need all the cheese mix)
Sprinkle the remaining oregano over, and bake for 30 mins. (to set the cheese mix)
When cooked, remove from the oven, mix the za'atar with 1 dessertspoon of oil and make small puddles on the top.


Serve with salad as a main.
Serve as entree.
Could add mushrooms and/or olives

Monday, March 8, 2010

Gingernut Biscuits-non fat



Gingernut Biscuits non fat


David Lebovitz developed these biscuits after tasting a similar one in a cafe. I have modified the recipe for the TMX.

215g dark brown sugar
75g apple sauce
45g treacle
315g flour
1 teaspoon of carb soda
2 1/2 teaspoons of ground cinnamon
1 1/2 teaspoons of dried ginger
1/4 teaspoon ground cloves ( I used mixed spice)
1/2 teaspoon of freshly ground black pepper
1/4 teaspoon of salt
2 large egg whites
125g of candied ginger.

Additional 3/4 cup of white sugar with a good pinch of cinnamon.


Zap ginger and put aside.
Place in TMX bowl,brown sugar, apple sauce and treacle
Beat for 5 mins. on speed 3.
Add all other ingredients except the additional sugar and additional cinnamon.
Mix, 30 seconds, speed 3. Scrape down bowl.
Mix for 30 seconds, speed 4.

Chill mix for at least 30 mins. Heat oven to 180c.
( I used FF as my oven is a bit on the cool side.)
Roll into balls the size of an unshelled walnut. Roll in the additional sugar mix.
Allow room to spread.(12 to a tray)
Cook for 13 mins, or until the top is just set.
These biscuits have a crisp outside and soft inside.
Cool on rack.
Can be iced with thick lemon icing.
Made 27 biscuits

Saturday, March 6, 2010

Parmesan shortbreads



Parmesan shortbreads



This recipe was taken from BBC, Australian Good Food, Oct. 2009. I chose this recipe as the magazine had a calorie count for each biscuit. Because I made the biscuits slightly smaller I estimate that each biscuit has 100 calories. I made 34 , using a small ice cream scoop. I also substituted 1/2 the butter with coconut oil.

260g plain flour
60g Parmigiano Reggiano, plus 2 extra Tablespoons.
Pinch of baking powder
Pinch of ground pepper
Pinch of cayanne pepper
220g cold butter, ( I substituted 1/2 with coconut oil)

Heat oven to 180
Chop butter and place in TMX bowl with all other ingredients, except the extra cheese.
Press Turbo button until the mixture comes together.
Tip out on to floured mat and form into a ball.
Form into 34 pieces and roll into small balls, and then into extra cheese.
Place on oven trays and bake 15 to 20 mins.

Uncooked mix can be frozen.

Cream of Celery Soup.



Cream of Celery Soup



We were out all day, in fact had lunch at a lovely restaurant in Kyneton, (Victoria), called "Star Anise". Didn't feel like much for tea, but had a couple of isi's Portuguese rolls, so TMX to the rescue with new Soup book....." The best soups in the world." by Clifford A. Wright. Celery had been on special, so couldn't resist and bought a stick. So celery soup to the rescue ! This soup is smooth and has a subtle flavor, ideal as a first course, or as in this case a light meal. It makes 6 medium serves or 4 very large ones. It is ideally suited to the TMX.

Place in the TMX bowl
3 cups of water, 2 1/2 cups of chopped celery, ( about 2 full sticks)
1 small potato, peeled and cut into 4
1 small carrot, peeled and cut into chunks
1/2 small onion, peeled and cut in 1/2
2 teaspoons of salt
Cook 20 mins., 100, speed gentle

While this is cooking, make a roux on the stove, in a saucepan.

1 generous Tablespoon of butter, ( I used 1/2 coconut oil).
1 generous Tablespoon of plain flour
3 cups of milk.
1/8 teaspoon of white pepper

Melt butter in saucepan, stir in flour and cook for a few minutes.
Gradually add milk and stir and cook for 5 mins.

Zap the vegetable mix in the TMX bowl, holding a tea towel on lid and moving speed from gentle to 10 slowly and mix for 1 min.
Add milk mix to the bowl and zap for 10 seconds , speed 1.

Serve as is or garnish with crutons, or parsley, or celery tops.

Friday, March 5, 2010

Bourbon Chicken

The origin of this recipe is 'recipezaar' from the internet. I have changed both the ingredients and the method to suit our tastes. It is basically a chinese inspired sauce which is poured over pan fried chicken, fish or pork.

1 clove garlic
1 1/2 cm. of fresh ginger
1/4 to 3/4 teaspoon of chilli flakes ( depending on how hot you like your food)
1/4 cup of apple or orange juice
1/4 cup of light brown sugar
1 Tablespoon of tomato sauce
1 dessertspoon of cider vinegar
1/2 cup of water
1/4 cup of soy sauce
1/2 a red and a green capsicum
1/4 red onion
corn flour to thicken

Drop garlic and ginger on to moving blades, speed 5 .
Add all ingredients EXCEPT onion and peppers
Cook 5 mins., 100 , speed 1
Cut by hand capsicum into 2cm. dice, and onion into thin wedges, and add to mixture in bowl.
Cook on reverse, 3 mins., speed 1, 100.
Mix cornflour( about 1 Tablespoon) with a little water and add to mixture. cook 1 min,


Serve chicken, fish or pork with rice or mashed potato, green veg, and sauce.

Makes 4 serves.
Other vegetables can be added.
Can be made ahead and reheated.

Tuesday, March 2, 2010

Potato and Tomato Soup with Sage



Potato and Tomato Soup with Sage



This soup is amazing. How can it be so much better than the simple ingredients that comprise the recipe? This recipe is from 'Love Soup', by Anna Thomas. I have halved the recipe to fit the TMX. It makes 4 generous serves, or 1 1/2 Lt.

1 red onion
1 tablespoon of olive oil
1 teaspoon of salt
300g of peeled potato.
5 cloves of garlic
450g ripe tomatoes, roughly cut
1/2 cup of dry white wine, 2 teaspoons of chicken stock, powder.
1/8 cup of parsley
1 dessertspoon of fresh sage, (or 1/2 dessertspoon of dried sage)
small sprig of fresh thyme
small sprig of rosemary
freshly ground black pepper

Chop onion and garlic (peeled) in TMX, scrape down sides, add oil and cook 5 mins., 100, speed 2.
Add cubed potato and tomato to bowl, with white wine and all the herbs and salt.
Pour water in hole in lid until it covers the vegetables by 2 to 3 cm.
Cook 30 mins, 90 to 100, speed 2 .
Place tea towell over lid and hold in place while you turn the speed from 2 to 9 and zap for 1 min.
Add black pepper just before serving.
Garnish with, a few drops of very good olive oil,or
parsley,or
pesto,or
croutons.