Sunday, October 30, 2011
In the recent issue of Gourmet Traveller this sweet topping was published. It is easy to make in the TMX, and less messy. It can be stored in an air tight container , to be later sprinkled on Ice Cream or fruit , in fact anything that would benefit from a bit of crunch. I have adapted the recipe to what I had available.
Set oven at 180 o C
Place in TMX bowl.
90g. raw sugar, (or 1/2 white and 1/2 brown)
40g. of oat bran or digestive biscuits.
1/4 teaspoon salt.
Zap 20 seconds/ speed 7
Add to bowl
40g. frozen butter ,cubed.
Zap 10 seconds/ speed 7
Tip on to oven tray and roast in oven, stirring every 5 mins, until golden brown. ( 10 to 20 mins.)
Cool and break up any large lumps. If a fine dust is required , zap in Tmx for 2/3 seconds.
Sunday, October 16, 2011
This recipe is converted to the TMX from Dish magazine. Issue 38. All the chopping is done in the TMX, and the heating of the liquids also. The mix is them slowly roasted in a warm oven, before the dried Apricots and Cranberries are added. It makes 13 cups.
1 cup of Dried Apricots
1/2 cup of Cranberries.
1 cup of skin on Almonds
1 1/2 cups of dates
65g. golden syrup or brown Sugar.
1/3 cup of Apple or Orange juice.
1 teaspoon each,ground cinnamon and ginger
1 teaspoon of vanilla extract.
5 cups of rolled oats.
3/4 cup of sunflower seeds
3/4 cup of pumpkin seeds
1/3 cup of wheat germ
1/2 cup of sesame seeds.
3/4 cup of shredded coconut
Preheat oven to 150 o C
Zap Apricots in TMX until chopped but not mashed. Set aside in dish with Cranberries.
Zap Almonds until slightly chopped. There will still be some whole nuts, this is OK.
Set aside in large bowl.
Zap dates until slightly chopped and add to Almonds.
Place all liquids and spices in TMX bowl and heat 5 mins./80 o/ speed 1 .
While this is heating, add to bowl with Almonds and dates, all the other ingredients EXCEPT the Apricots and cranberries.
When liquids and spices are warmed add to mix in large dish and fold over to coat mix.
Tip into 2 roasting trays and place in preheated oven for 20 to 30 mins. Turning mix over every 5 mins.Do not over heat/cook the mix as it will become crunchy as it cools.
I watched the coconut and when it started to brown slightly then it was cooked.
When cold stir through the Apricots and Cranberries.
Store in an air tight container.
Saturday, October 8, 2011
For some time it has concerned me that I have to pre heat the oven for 20 mins. prior to cooking bread. Such a waste of Electricity, especially when I cook bread almost every day. I have experimented with cooking rolls, and bread sticks, from a cold start. There are 2 issues, firstly , to do the 2 rise in the oven while it is heating up, and secondly, to brown the rolls.
Make No Fuss recipe, and leave in TMX bowl to double.
Form into rolls and place on oven tray. Spray with water.
Set oven to 180 o C, place dish with water in bottom of oven, and place rolls in oven.
Set timer for 10 mins
When timer rings, increase oven temperature to 200 o C.
Bake for a further 10 mins.
Remove and cool on wire rack.
For bread sticks, remove from tin at end of the 20 mins. and place on oven rack and bake another 5 mins.
Friday, October 7, 2011
This is a crustless Quiche, and a variation on My Favorite Quiche. The bacon and onion are replaced with Smoked Salmon and Leeks, and the addition of Feta makes it into a very special Quiche.
Set oven 200 o C
3 small Leeks, cut in half along the length and then into 3cm. pieces. Wash well.
1 cup cream
1 cup milk
1/2 cup S.R. flour
120g. Gruyere Cheese, (or Tasty) grated.
3 mushroom caps chopped.
250g. Smoked salmon, chopped.
Feta cheese. 8 cm. x 5 cm. x 2 cm.
Place Leeks onto bowl with 30 mls of Olive oil and cook for 10 mins./speed 1 / 100 o
Add mushrooms and continue cooking for 2 mins.
Allow to cool for 5 mins.
Add, milk, cream, eggs, flour, and cheese and zap, speed 4/10 seconds,on REVERSE
Add Salmon speed 3 / 5 seconds.
Pour into a well oiled quiche dish or 2 smaller dishes.
Dot with small cubes of Feta if using.
Bake for 20 mins and check to see if set, if not give it another 5/10 mins.
Sunday, October 2, 2011
This recipe can be made onto rolls or loaf or bread sticks. If you are starting out making bread this is a good way to start. If you use a bread mix, like Laucke. don't add the salt and sugar as these are already in the mix.
520g bread flour
2 teaspoons of dried yeast
300 mls of warm water
1 teaspoon of each , salt and sugar.
Place in bowl and knead 4 mins.
Leave in bowl, in a warm place, until double
Form into loaf or rolls, spray with water
Leave to rise to double , covered with plastic.
Bake in preheated oven, 20 mins for rolls, 25 mins for loaf and then 10 mins out of tin on oven shelf.
Cool on wire rack.
A container of water in the bottom of oven will assist in rising and give a crisp crust.