The Veggie Garden, part planted up for summer.

Spring, out our backdoor.

The Pear trees are just beautiful.

Cracker Biscuits

I have had my TMX for nearly 2 years and have had several attempts at making dry biscuits. It is only now that I have had success. The good thing is that the topping can be whatever you fancy. I just used what I had in the pantry and fridge. I used...

From bottom right in photo...

Nigelia seeds and rock salt, sprinkled on top and rolled in.
Sesame seeds and rock salt, sprinkled on top and rolled in.
Parmesan Cheese, sprinkled on 1/2 when rolled, folded over and rolled again. before cutting.
Sweet soy sauce mixed with Sesame oil, folded as above
Welsh Rarebit, same as above
Sweet Chilli Sauce ,kneaded into dough.

I cut different shapes so I could identify the different flavors. The cup from the TMX gives a very good size.

Set oven at 220 o C, bake for 10/15 mins.

Place in TMX bowl and knead for 3 mins.
300g. bread flour
2 teaspoons of dried yeast.
2 Tablespoons of Olive oil
170 mls of warm water.

When kneaded , place in warm position to double.
Knock down and place in a plastic bag to keep moist.
Work with 1/6 of the dough at a time and roll out to about 8cm x 5 cm.
Apply topping and cut into desired size and shape.
Place on lined oven tray and Spray with oil, ( I used Rice Bran Oil )
Bake until light brown, moving tray around so they brown evenly.
Cool on wire rack, and store in air tight tin.

Makes about 100, depending on size.

Ideal for kiddies lunch boxes, on cheese platter or with dips.

Sweet and Sour Pork.

I just love Kylie Kwong's recipe for Sweet and Sour Pork. It is NOT that sickly sweet bright red goo that is often served in Chinese Cafes, over puffs of fried dough with little pork in side. There are 2 parts to this recipe, and the first part, the sauce is made in the TMX. The Pork part is not. Both parts can be prepared the day before required which is a real bonus if serving it to visitors, or if you are just plain busy.

The Sauce, what is different about this is that the vegetables and the Pineapple are fresh

4 cloves of garlic, peeled
1 2 cm. long piece of fresh ginger

3/4 cup of Apple cider vinegar
5 Tablespoons of shao hsing wine or dry sherry
1/2 cup of white sugar
1 teaspoon of sea salt

1/4 of a peeled and cored Pineapple
I small carrot, cut into straws
1 Tomato cut into 8.
I red Capsicum pepper cut into strips.
1 small cucumber peeled and cut into large cubes
1/2 red onion, sliced into 1/2 moon shapes

2 Tablespoons of light soy sauce
2 teaspoons of corn flour

Do

Drop garlic and ginger on to spinning blades, speed 7/ until chopped.
Add vinegar, sherry,sugar and salt , cook 5 mins./ speed 2/ 100 o.
Add vegetables , cook 3 mins/ REVERSE/speed 1.
Mix corn flour with light soy sauce and add to bowl, continue cooking for 1 min.
Leave in bowl to reheat if using immediately or when cool , store in fridge for later use.

Pork The Pork is marinated in a mix, preferably over night. Just prior to cooking , add the additional corn flour and plain flour.

2 x 300 pork fillets ( the long ones ) cut into bit size pieces.

In a large bowl place and mix......
1 1/2 tablespoons of corn flour
1 Tablespoon of cold water
2 egg yolks
3 teaspoons of light soy
2 teaspoons of Sesame Oil
1 teaspoon of Sea Salt

Add pork pieces and stir to coat. Set aside.

When ready to cook. Add additional...
1/4 cup of plain flour
1/4 cup of corn flour

Add 2 cups of vegetable oil to wok, and heat to shimmer on surface ( I use Rice bran oil)
Deep fry pork, remove when pale brown in colour, set aside to cool, Turn off heat under wok.

Re fry when ready to serve. This will crisp the pork and give a nice brown colour.

Serve with rice and sauce.

Welsh Rarebit

This is based on Matthew Evans recipe as published in the Feast Magazine. We ate it on home made sour dough bread, but any home made, TMX, bread would be suitable. Just toast one side and spread the mixture on the un toasted side , then grill. If you top it with a poached egg, it is called Welsh Buck. Dobs on a Pizza with char grilled egg plant, olives and capsicum would be great. Also spread over bread dough with sun dried toms and olives, then rolled up and cut into rolls would make a very nice savory roll to have with soup. No more buying Kraft Cheese Spread.!!!

200g of tasty cheese
50 g. of Parmesan cheese
2 Tablespoons of Pale Ale, ( could use milk or cream)
2/3 teaspoons of Dijon mustard, ( or any that you have)
1 Tablespoon of butter
1 pinch of cayenne pepper
1 teaspoon of Worcestershire sauce
4 slabs of bread

Grate cheeses in TMX.
Add all ingredients, except bread, cook 5 mins/ 90 o /speed 2.
Pour into a container, and it will set up into a soft paste as it cools.
Spread on bread that has been toasted on one side, then grill.

You can fiddle with the ingredients to get the taste you like.
It did leave a slight residue on the base of the TMX, but was easily removed.

Savory Flat Breads

I have been experimenting with flat breads to replace bought dry biscuits. The spin off is that I have made a flat bread that will replace the dry biscuits, but also serve as a crisp base for a snack or light entree. Makes 12 to 24 depending on size.

Set oven at 220 o C

300g. bread flour
2 teaspoons of instant yeast
4 Tablespoons of olive oil
150mls of warm water

for topping... any of the following

oil infused with garlic
salt flakes
Herbs , fresh or dried
seeds of choice, example poppy, sesame
Parmesan cheese

Place all bread ingredients in bowl of TMX and knead for 3 mins.
Leave in warm spot to double. (20/30 mins.)
Tip on to lightly floured bench and divide into 12 or 24 pieces.
Roll with a rolling pin or with a pasta machine into thin ovals.
Place on lined oven tray and brush with oil or water and sprinkle with topping.
Seeds and herbs can be rolled into dough.
Bake for 10/15 mns, until showing some brown patches.
Cool on wire rack and store in an air tight tin.

Peanut Butter Shortbread

I don't know if you can have a 'meaty' biscuit, but if you can , then this substantial peanut biscuit is it. I have been trying to recreate a peanut biscuit that I used to bake , pre TMX days. It tasted of roasted Peanuts and was light and crisp. This is not quite it. Never-the-less it is a very nice biscuit so i have decided to post it.

Set oven at 180 o C FF

150g. butter, at room temp.
275g. crunchy Peanut butter
200g. light brown sugar, or , 1/2 raw and 1/2 dark brown.
1 egg
260g plain flour
1/2 teaspoon baking powder
110g unsalted chopped peanuts , or from a packet of mixed chopped nuts.

Line Baking trays with not stick paper.
Grind sugar Speed 7 / 10 seconds.
Add butter, speed 4 / 20 seconds.
Add peanut butter, REVERSE/ speed 3 / 1 min. Scrape down during mixing.
Add egg,speed 4 / 10 seconds.
Knead flour, baking powder and chopped peanuts in, 1 min.
Tip into large dish and fold in any dry ingredients.
Use a dessert spoon or 4 cm icecream scoop to place mix on to trays
Bake 15 to 20 mins.

Could add Chocolate chips if desired.

Makes 40

Cheese Scones

Until now, i always made scones like my mum did. Mix in bowl , tip onto bench, flatten out, brush with milk and cut into squares....Now I can chuck everything into TMX bowl and put spoonfuls on to a tray and bake. This makes 12 scones. Inspiration from Janie TMX England.

Set oven to 200 FF

Place in TMX bowl

225g plain flour
2 teaspoons of baking Powder
60g of butter
60g of tasty cheese 1/4 teaspoon of salt
Zap /speed 6 /4 seconds.
Add 125g. milk and KNEAD for 20 seconds
Spoon on to tray and bake in preheated oven 15/ 20 mins.

Early spring at Cherokee

Cold nights but sunny days , occasional showers.

Spicy Red Capsicum Dip

The inspiration for this recipe comes from Vinaroo, a member of Forum Thermomix. What do you do to use the bit of ricotta left over after making the Lemon Ricotta cake.? This is a very good solution. You can make it as spicy as you like.

100g. Ricotta
1/2 red capsicum roasted and peeled
Juice of 1/2 lemon
1 dessertspoon of Macadamia paste, (or any other bland nut butter) Could make this from nuts in TMX , first.
Couple of shakes of Tabasco
1 clove garlic.

Place all in TMX bowl and zap, scrape down and zap again until of desired consistency.

Malted Grain Bread

This bread is based on the 'No Fuss" recipe, so it is easy. the end result taste, is more than the components. That is the great thing about making bread. I was looking for a Malt flavored bread so visited the local Brewing shop where they had a variety of Malted grains. With help from the shop owner, i decided on "Brewcraft Malted Grain. (crystal Malt, light)". The grain has been sprouted and the gently crushed. Although this is not apparent.

Set oven 220 o C, place dish with water in bottom of oven.

100g of Malted grain.
420g. of white bread flour, ( I use Laucke bread mix)This has the sugar and salt added.
1 teaspoon of salt and 1 teaspoon of sugar if just bread flour is used.
2 teaspoons of dried yeast.
300mls of warm water.

Add malted grain to TMX bowl and mill, speed7/10 seconds.
Add remaining ingredients and knead 4 mins.
Let rise in bowl, in warm place, until doubled, That is until it fills the bowl.
Shape into loaf and let rise in tin, until doubled.
slash top and sprinkle with seeds of choice and spray with water.

Bake for 30mins.
remove from tin and bake for a further 10 mins.
Cool on wire rack.

Dried Apricot Preserves.

This is Tenina's recipe with some minor changes. I used 1/2 Australian and 1/2 Turkish Apricots as the Australian ones were very dark. It is delicious and easy.

400g. dried Apricots.
350g water
250g sugar
60g of fresh lemon juice.

Place Apricots into TMX bowl with water, and cook for 10 min.,/ 100o/reverse speed 1.

Add remaining ingredients and cook for a further 20mins./90o/reverse speed 1.

If too thick add a little more lemon juice and cook a further 5 mins.

Red Silk Chicken

Red Silk Chicken

This is a basic recipe for a MOTHER STOCK. You may add other Asian spices if you wish, such as Dried orange Peel, cinnamon sticks or 5 spice powder. I have used this basic recipe for 40 years and it is the one we like. The day prior to cooking the chicken, I make the stock and let the flavors infuse. To do this I simmer the stock for 20 mins. at 100 with reverse setting and gentle speed.

Place in TMX bowl

250mls. soy sauce
250mls Chinese Rice wine
250mls Chicken stock or water and chicken stock powder.
250mls water
200g. sugar
3 whole Star Anise
4 whole dried Chinese Mushrooms.
4 thick slices of fresh ginger
4 large cloves of garlic, squashed.

Cook 20 mins., 100, speed soft.

Next day Wash chicken and place 3 spring onions inside chicken.
Place chicken, breast side up, in heavy cooking pot that is just a little larger than chicken.
Pour stock over chicken.
Simmer for 30 mins, turn chicken over and simmer for 20 mins , or until chicken is cooked.
Leave in stock for 20 mins.
Cut into pieces and serve with boiled rice and stir fried or steamed veggies.

The mushrooms that have been cooked with the chicken can be sliced and served with the chicken.

It would be possible to cook the chicken with Thermomixer's method for WHITE COOKED CHICKEN, however you need a small chicken to do this, size 13.
It would be also possible to cook chicken pieces in a dish in the Varoma, in the stock.

Keep stock in fridge or freezer to re use.

Lemon Ricotta Cake.

Lemon Ricotta Cake.

This recipe, from Rodney Dunn, showcases just what the TMX can do. It made the fresh Ricotta,(so easy), grated the Lemon zest, and then mixed it all. It is a light cake with a nice Lemon kick. It would serve 10/12 as dessert with Double cream.

Heat oven to 180oC, and prepare a 22cm Spring form tin.

250g. fresh Ricotta, (made in TMX)
2 eggs at room temp.
160g. caster sugar.
90g butter, melted.
3 Lemons, rind removed in strips with vegetable peeler and juiced.
225g S.R. flour
60g. Almond meal

Grind Lemon peel with sugar, speed 7, 45 seconds.
Add Ricotta and eggs, zap until smooth, speed 7, 30 seconds.
Add butter and lemon juice and mix ,speed 7, 10 seconds.
Add Almond meal, speed 5 seconds speed 5
Add S.R. flour, Reverse, speed 4 for 10 seconds.
Remove bowl from machine and fold any flour remaining in with spatula.

Bake 40 to 50 mins. test after 40 mins.
Stand in pan for 5 mins before removing cake to a wire rack to cool.

Will keep in air tight tin for up to 3 days.

The Ricotta recipe is from Super Kitchen Machine

Watercress, Tomato and Chick Pea Soup.

We try to eat something from the garden each day. Sometimes it is just a garnish of herbs or silver beet or eggs from the hens. While weeding the veggie garden yesterday, I came across some Landcress, which is similar to water cress, although stronger in its peppery flavor. I Googled Watercress and found many wonderful recipes on a U.K site that deals just with Watercress. As the weather is still cool , I thought I would try this recipe. I think it will become a family favorite. It makes nearly 8 cups, although the recipe says 4 serves , at 162 calories a serve. It is an ideal partner to the Beer and Cheese Bread. You could replace the watercress with other green leaves, but would need to add the flaked chilli. (see comment in ingredients.)

1 Tablespoon of oil.
1 onion
2 large cloves of garlic
1/2 to 1 teaspoon of crushed chilli flakes. (only add this if not using Watercress)
2 (397g) tins of chopped tomatoes.
1 tin of Chick Peas, (400g) , drained and rinsed .A few can be saved for garnish.
2 Tablespoons of Tomato Paste.
750mls. water and 4 teaspoons of chicken powder stock. .Juice from 1/2 lemon
1 teaspoon of sugar
Salt and freshly ground black pepper to taste.

Drop 1/4ed onion and garlic on to turning blades. speed 5, until chopped
Scrape down and add oil.
Cook for 4 mins, speed1, at 100.
Add tomatoes and chick peas and zap 20 seconds ,speed 7.Add stock and tomato paste.( I used water and 4 teaspoons of Chicken stock powder)
Zap 20 seconds, speed 9.
Cook 20 mins. 100. speed 2.Add lemon juice.
Chop water cress by hand and add, zap for20 seconds speed 7. ( I held a tea towel over the top)

Serve as is or add sour cream, and/or garnish with reserved Chick Peas and water cress.

Note ....If water cress is heated for more than 5 mins, it loses its bright green color