Sunday, December 30, 2012

Quinoa Sushi

This is low fat,  low sugar,  gluten free and can be vegetarian.  What more could you ask?Huh??   Well , I suppose low calorie. !!!!.  Which it is.
200 g of uncooked Quinoa will provide 3 cups of cooked Quinoa.  That is 1/2 a cup for each full sushi roll,  which I the cut into 3 .
You can just see the beautiful Japanese platter, on which I am serving the  sushi.  This was a gift. From my SS.

I will give basic instructions,  as you can fill the sushi,  with whatever you like. I made 1/2 with smoked salmon and 1/2 vegetarian.
You will need 6 nori sheets.

Place 200g of Quinoa into TMX steamer basket and pour 1 litre of water over the grains.  Cook 17 mins./ 100 / speed 3.
When cooked,  drain well and tip into a bowl and when cooled a little,  add 1 Tablespoon of Rice wine Vinegar that has 1 teaspoon of caster sugar and 1/2 teaspoon of salt dissolved in it.


Allow to cool and then proceed with making the sushi in the usual manner. MAKE SURE YOU ROLL THE SUSHI FIRMLY , as it doesn't have the same sticking quality as rice.

Saturday, December 29, 2012

Iced Strawberry Milk shake.


With the hot weather coming,  I was looking for an alternative to Iced Coffee,  with its Ice Cream and Coffee Syrup. 
There is no added sugar or ice cream in this ,  and reduced fat milk is used,   but is still fluffy and cool. 

1/2 cup of each,  strawberries,   Milk,   Ice cubes.
Add all to TMX bowl and zap,  speed 9 for 50 seconds.  May need longer if the ice cubes are large.

Could add sugar substitute or use different fruit.
There were 90 calories in the mix I made.

Saturday, December 22, 2012

Rum and Raisin Ice Cream

This is my favourite Ice Cream
.
Need
Soak 150g of large Raisins in 60 mls of Rum,  at least over night,  or as long as is convenient.
250 mils milk
500 mils cream
3/4 cup of raw caster sugar.
1 teaspoon of Vanilla essence
 
DO

Place in TMX bowl and mix on speed 4/ 1 minute,        milk, cream , sugar and vanilla .
Tip into Ice Cream machine and churn until nearly frozen.
Add Rum and raisin mixture and continue churning for 10 mins.
Pour into container and store in freezer.

This will not set hard because of the Rum.

Monday, December 3, 2012

Turkish delight Ice Cream


250 mls.  milk
500 mls of cream
200g.  caster sugar
1 teaspoon of Vanilla paste
2 teaspoons of Rose WATER. ( not essence)
1/2 cup of shelled Pistachios
2 to 4 Turkish delight bars. (Fry's), chopped into 1 cm pieces.

Place Pistachios and sugar into TMX bowl and grind on sp 7/ 15 seconds.
Add everything EXCEPT the chopped Turkish Delight.  Mix on speed 6 until sugar has been incorporated .  (20/30 seconds )
Process in an ice cream machine until nearly set, then add the chopped Turkish Delight.

If no machine,  this will need stirring at least once during freezing ,  to break up the ice crystals.

This can also be made with Peppermint Bars or Violet crumble Bars.

Saturday, December 1, 2012

Coffee Syrup, for Iced Coffee. REVISITED

Two years ago I developed a recipe for Coffee Syrup.  The good members of Forum Thermomix,  offered some suggestions as to how I might improve the recipe. Today I made a batch of the Coffee and incorporated some of these suggestions.  I will reprint the recipe,  incorporating the changes.

Infuse 1 1/2 cups of FINEground coffee of choice in 1 1/2 cups of boiling water,  for 10 minutes.
Add 1 cup of raw sugar to TMX bowl and after 10 minutes strain the infused coffee in on top of the sugar.  I used 4 layers of Chux.  After 10 minutes I squeezed hard, with my hands to remove as much liquid as possible.
Bring to the boil on Varoma temperature ans boil bor 3 minutes, speed 1
Bottle into sterile bottle.  Makes 1 1/4 cups.
It will keep for 6 months.
You may add 1 teaspoon of Vanilla extract to bottle.

Add  1 1/2 tablespoons of the syrup to a large glass of milk,  topped up with ice cream.
OR
Add syrup, milk and ice blocks to TMX and zap.

Monday, November 19, 2012

Gentleman's relish





This recipe is adapted , from one by Andrew McConnell, published in The Gourmet Magazine., to be made in the TMX.

NEED
Place all ingredients into TMX bowl.

250mls Apple Cider Vinegar.
85g pitted prunes
125g tomato sauce
65g Brown sugar
50mls Worcestershire Sauce
4 Spring onions
3 cloves of garlic
2 Anchovy fillets, (I used tinned ones)
3 cloves
1 Tablespoon of Mustard Powder
2 teaspoons of Allspice
pinch of chilli powder.
DO
Cook 30 mins,/gentle speed/100 o.  Take cap out for last 5 mins.
Mix, 30 seconds/sp 8., or until finely mixed and no lumps.
Bottle while hot into sterile jars.
Makes 500 mls/
Will keep for 6 months refrigerated.


NOTES>  Taste test
Made as per recipe this would be perfect served as a spread on sandwiches, or condiment with hot or cold roast beef or pork.
To eat on hot buttered toast or crumpets,  I would double the Anchovy. This is a personal taste preference as I love Anchovy .


Sunday, November 18, 2012

Mustard Fruits, Non THM


Prior to cooking with vinegar, sugar and water.

Mustard fruits,  ready for the table.



Need

1 liter of Apple Cider vinegar
2 1/2 cups of Raw Sugar
2 cups of water
1.2 ks of dried fruit,( I used 400g each of Figs, Apricots, Pears/ peaches and a handful of Raisins
4 Tablespoons of Wholegrain Mustard
2 teaspoons of yellow mustard seeds
1/2 cup of lemon juice
4 cloves of crushed garlic
1 Tablespoon of salt
4 Bay Leaves.

Do

In a large pot boil sugar, water and vinegar.
Add fruit.  (I cut the figs in 1/2 and remove the little hard stem, then cut any large pieces to about the same size as the figs)
Add everything else and simmer for 30 mins,  or until all fruit is tender.
Ladle into jars and seal.

This makes 7 medium size jars.
Best to use jars with plastic lids or those that are lined.

Thursday, November 15, 2012

Cookie's Vienna Bread Recipe

Cookie, from Forum Thermomix ,has adapted the Vienna Bread recipe,  from the Bourke Street Bakery book.  It is a light loaf and very large.  I have made Dinner Rolls and a small Vienna loaf from the recipe.

Tuesday, October 30, 2012

Meyer Lemon butter

Meyer Lemons grow in our cool climate,  provided they are in the warmest spot we can provide.  This is next to a large stone wall. We have chooks so it is easy to make Lemon Butter in the TMX.  Meyer lemons are not as strong in lemon flavor as normal lemons so i have adapted Tenina's recipe to give a strong lemon flavor.This makes 2  1/2 large jars.

NEED

200g butter, diced into cubes.
zest of 3 lemons,  removed with vegetable peeler
130g of lemon juice measured into TMX bowl, (I used 5 lemons)
4 eggs and 2 egg yolk

300g sugar

DO
Place sugar and zest into TMX bowl and zap 20 seconds/sp 7.
Add eggs and juice and mix, 20 seconds/ sp7
ADD BUTTERFLY
Add butter
Mix and cook, 5 mins/sp2, 80 .degrees
then 5 mins/ sp 3. 90 degrees
Pour into sterile jars.
Store in fridge.

Tested in both TMX 31 and 5


Bill Granger's Cinnamon Snail Rolls, A LEMON VERSION.

This is the original conversion.
JulieO's recipe conversion of this recipe,  would have to be one of my all time favorites.
Today, at Bakers Delight they were promoting a snail roll,  with a lemon butter filling, and a blob of cream cheese on top as a soft icing.  I bought one, not quite $2,  to try.  I was a medium cup cake size.  Julie's recipe would make 24 of these.

I intend to make some of these for Xmas.  I will follow this recipe but will do the following.

leave out the fruit and brown sugar and Cinnamon
Brush the dough with butter,  before applying the filling
Use Tenina's Lemon curd for filling
Place cupcake paper cups into a cupcake tin,  before placing uncooked scrolls into tin.
The scrolls will need to be 1/2 size

Mix some icing sugar with Philly Cream Cheese,  and a little lemon juice. Spread over cooled scrolls. These can be frozen in their uncooked state.

Monday, October 15, 2012

Sour Dough Fruit Bread






Sour Dough Fruit Bread,  for breakfast,  one of the true pleasures of life.

There is a lot of useful discussion on making Sour Dough Bread on forumthermomix .

To a basic mix using 500/600g of flour, add 300g of dried fruit , 120g of walnuts., and 40g of Walnut oil.    After first rise, knead in by hand,  the fruit, walnuts and oil.
Rise again in tin.
Bake for 1 hour at 200 o C

Wednesday, October 10, 2012

Roast Pumpkin and Wattle Seed Bread


Everyone raved about the Pumpkin and Wattle Seed bread that we enjoyed with our Bush Tucker lunch while on our bus tour,  in WA. All were members of forumthermomix
I think that this is pretty close to the texture and taste.  Hope you enjoy it. 

200g of cold or warm roasted Pumpkin, ( choose a bright orange pumpkin)
300/350 g warm water, this depends on the amount of moisture in pumpkin.
3 dessertspoons of ground Wattle Seeds
550 of Bakers ( bread) flour
1 teaspoon of both ground coriander and cumin
1/2 teaspoon of coarsely ground black pepper
2 1/2 teaspoons of dry yeast
Pumpkin and Nigella seeds ( black cumin ) for crust.

Place pumpkin and 50 g of water and blend on speed 7 for 5 seconds,  scrape down.
Add all dry ingredients and 1/2 remaining water.
Knead for 4 minutes,  adding more water to make a soft dough.
Rise in bowl , in warm place,  until it fills the bowl.
Sit back on base and Knead for 2 more minutes.
Tip out onto floured silmat and shape free form or place in lined tin..
Spray with water, slash top and scatter with seeds.
Cover with plastic and let rise to at least double.
Bake in oven, 200/220 o. C. , with bowl of water in bottom.  30 mins., turning 1/2 way through.Remove from tin and lay on side!  Bake a further 10 mins.
Cool on rack

The dough will be a bit sticky because of the pumpkin. 
If you can't buy the Wattle seeds,  make it without but increase the pepper to 1 teaspoon.

Sunday, October 7, 2012

Narelle's Thin and Crispy Pizza base.






This is a delightful  recipe for a Thin and Crispy base for a pizza.  The bonus is that there is no waiting time and can be used immediately.  I have doubled the recipe and simplified the process.  This will make 6 medium Pizza bases.

 Into TMX bowl Place,

340mls of warm water
10g.  or 3 heaped teaspoons of dried yeast
520g bakers flour,  ( I use Laucke Crusty White Mix)
If not using a Mix,  add 1 teaspoon of each ,  sugar and salt.
Knead for 2  mins.
Tip out on to lightly floured Silmat and with plastic scraper cut into 6 peices
If rolled onto baking paper ,  it will make handling easy.

I cooked these with popping in an electric Pizza Machine   each took 5 mins.
Narelle published this recipe in forumthermomix.com

The Middle Eastern Topping is published in     Chookies' Farmers 'Market      (Blog)    

Wednesday, September 26, 2012

Sour Dough, mixed in TMX, baked in Bread Machine, NO ADDED YEAST

The Good Loaf,  sliced.
                                                                                        SUCCESS
I set my self this challenge.  To make a Sour Dough loaf,  mixed in TMX and Baked in the Bread Maker.   99% of recipes for making Sour Dough in the bread Maker have added dry yeast.  The one article that didn't ,went into a complicated method of mixing the dough, switching off the bread maker,  and then resetting it to bake,  for the next day.
As you will see from the 2 photos attached,  the first attempt was not a success.  The second loaf,  although not cut , at this moment, was a success.  The good loaf was made in the one day,  and had only one rise.  This will be very handy in Summer when I don't want to heat the kitchen with the oven.  It will also save electricity. This recipe was developed for forum thermomix members. who have Bread machines.

375g bakers flour, (I use Laucke , Crusty White Bread Mix,  this has the sugar and salt added )
! teaspoon of each salt and sugar if NOT using a mix.
300g of active Sour Dough starter.
100/150 g.  warm water.  This will depend on how wet your starter is.

Do
Place all above in TMX bowl and knead for4 mins.
Tip on to Silmat that has been lightly floured,  and fold on itself several times.  It should be a soft dough,  but easily handled.
Place in Bread Machine bucket which has the paddle removed,  and is lined.
Spray with water and sprinkle with sesame seeds.  (the seeds will prevent the loaf from sticking to the sides of the bucket as it bakes.)
Cover with plastic.  I use a shower cap.
Leave in a warm place. ( between 20/25 o) to rise.  Mine took 5 hours,  could take up to 6.
Warm the inside of the Bread Machine 10 mins before you are ready to bake.  ( I heat a wheat bag in the microwave for 5 mins , and place this in the machine.)
Spray loaf with more water , and gently place in machine.
Bake for 1 hour and 10 mins.  ( this will vary depending on machine.)
Cool on rack.

I have just cut this loaf and it is perfect.

Saturday, September 22, 2012

Chookie's Meyer Lemon Dust

We have had our first full crop of Meyer Lemons.   I have been looking for different ways of preserving this beautiful fruit. I have been using my dehydrator lately so thought I would dry some lemons and then grind them into powder in the TMX.
I sliced 8 lemons as thin as possible,  and then dried them.  This took all day.  I ended up with 100g of powder.  It has an intense lemon flavor and could replace zest in a recipe. Could be added to meringues or cream in a sponge.  Shortbread biscuits or coconut biscuits.  Sugar could be added for an icing and i could go on and on.
JulieO,  from forumthermomix, put her dust through a spice grinder, to get an even finer powder,

Sunday, September 16, 2012

Sour Dough Pancakes

These are just the best pancakes.  Not quite as thin as crepes,  but not stodgy like some pancakes.  They can be used as a base for sweet or savory food. There are quite a few suggestions for fillings on forumthermomix

Serves 4

In to TMX bowl add 15g. butter, 5mins/ temp 50 /speed 1.
Then add,  in order listed, 170g. milk
                                      3 eggs
                                      120g Sour Dough Starter
Mix 10 sec/ sp 5
Add 1/2 teaspoon of salt ,  and 100g plain flour.
Mix 10 sec/sp 5
Stand at room temp for 30 mins.

Heat frying pan and lubricate with butter.
Cook until golden, flip,  cook other side.

Lubricate between each pancake.


Reconstituted Sour Dough Starter.

 loaf made from reconstituted starter.

Starter , after overnight,  and ready for additional flour and water , to make loaf.
With 50g of Dehydrated  CHEROKEE Sour Dough Starter,  you are able to build a starter and then make your own Sour Dough Loaf.

Instructions.
To make starter
Sterilize  a 500ml. jam jar with boiling water.
When cool, tip in starter and add 50g bread flour and 100g of filtered water.'(you can boil water from the tap and then let it cool.)
Stir well,  let sit in a warm place over night.  ( 15/20 o)
Next morning add 1/2 cup of flour and enough water to form a thick paste.
When it starts to have bubbles on top ,feed again.  This may be 2/3/4/ hours or if cold ,all day.
Keep feeding until you have 300/400 g of starter,  and it is bubbling energetically.
You are now ready to make a loaf.

To make a loaf.
Tip 200g of starter into TMX bowl.  Leave some in jar to start to build for next loaf.
Add 250g of bakers flour and 125g of filtered water,  and knead for 3 mins.
Leave in bowl to double,  in a warm spot, (over night)
Next morning,  add 250g of flour and 100g warm filtered water
2 teaspoons of salt and 1 or 2 teaspoons sugar   .(If you use Laucke Pre Mix , don't add salt or sugar)
Knead for 4 minutes.
Tip on to Silmat that is well dusted with flour and knead by hand for a few mins.,  until dough does not feel sticky.
Shape and put into  lined cast iron pot or bread tin,  spray with water, cover with plastic, and place in warm spot to double.  Could take 4/6 hours.
Bake in hot oven 200/220 o for 30 mins, remove from tin , lay on side and bake for another 15 mins.
If baking in a tin,  place a dish with water in bottom of oven to create steam.  if in covered cast iron pot,  this is not necessary.
If baking in cast iron pot, spray inside of lid with canola oil, so that bread doesn't  stick to the lid.  Remove the lid after 30 mins. and continue to bake for 15 mins to brown top.

A thermometer is very handy to test if loaf is cooked.  A thin metal probe that measures Fahrenheit is best.  If when stuck into the side of the loaf it reaches 200 o F ,  then it is cooked.  If not put back in oven, out of tin for 5/7 more mins.



Friday, September 7, 2012

All About Sour Dough

Over the next few days I will try and explain the process of making a starter,  feeding it, storing and using it to make a loaf.  This is based on my experienced and I am not an expert.  but it works for me .

White Flour Starter.
Into a sterile glass jar mix 1/2 cup of bakers flour,  ( strong bread flour ),  with 3/4 cup of FILTERED water.
Place a Chux loosely over the top,  and place in a sheltered place outside.
You are going to capture wild yeast that lives in the air.
Leave for 3 to 4 days ,  to ferment.
You can bring inside now and sit it on the kitchen bench.
If it smells bad ,  chuck out and start again.
When it starts to have small bubbles on top,  stir in 1 tablespoon of flour and 1 tablespoon of Filtered water.
For the following 3 days feed with 1 tablespoon of water and flour.
When the starter is active,  ( with bubbles on the top and smelling a little like beer, ) , transfer to a larger sterile container and feed with equal larger amounts of water and flour.
This can be 1/2 cup of each.
This is to increase the amount of starter for use in following recipe.  ( you will need 400 g of starter.)
You can now use your starter to make bread or screw on top and place in fridge

Instead of going to all this trouble,  you may be able to get a small amount of starter from someone else. If you do,  just put it in a large sterile jar and feed it to increase the volume.

If you leave your starter on the kitchen bench ,  you will need to feed it every day.  Only do this if you intend to make a lot of Sourdough bread., or want to build up the amount of starter.
If you place your starter in the fridge, best fed once a week.  However it will last a lot longer without a feed.  I left mine for 13 weeks last year when we went OS.  I don't recommend this as it took a lot of refreshing.  I think it was sulking. LOL.
When left in fridge it will develop a grey water on top,  just stir this back in and feed it.
When you take your starter out of the fridge and feed it, it needs 7 hours or overnight to become very active.  It is then that you can make your bread.
 
Do not use all your starter, leave 1/2 cup in the jar and start feeding it again until you have enough for the next loaf.

Recipes.

It is best to start off simple.

This recipe is adapted to the TMX from 'Bread Revolution',  by Duncan Glendinning and Patrick Ryan.

Place into Tmx bowl,
400g active starter,
500g bread flour
250g warm water, filtered.
2 teaspoons of each salt and sugar.
Knead for 4 mins.
Scrape/pour into lined bread tin. Cover with plastic
Let rise , in a warm place,until at least double. 
Brush with egg wash.
bake in oven 200/220 o C,  with water in dish in bottom of oven.

NOTES
Look at Cookies variation,  for double rise method.
Can place in fridge over night,  then bring back to room temp,  before baking.
This starter is mild in flavour,  but the large amount of starter does not give an over powering sour taste.
The dough is very moist,  and I like to roll it around on a floured SIL mat to make it more manageable.
Make a plain loaf first,  then add seeds or wholemeal flour,  once you understand the method.

Bread sticks made with this recipe,  are as close as I have got to a genuine French Baguette.

Sunday, August 19, 2012

KFC spice Marinade

When I make the spice for the Kerry Farm Chicken,  I make a lot.  Some is given to friends as gifts and some used in the original recipe,  where the chicken in left in a mix of spice and buttermilk, for a couple of hours or overnight.  Then dipped in a mix of flour ,  more spice and buttermilk and shallow fried or oven baked. 
For people looking for a GF and Lactose alternative,  I offer this recipe,  using the spice mix which is used to mix with flour,  but in this case with GROUND ALMONDS OR SESAME SEEDS.

I have used Dessertspoons as the basic measure but you could use teaspoons or even cups as long as the proportions  stay the same.  Just adjust to fit the amount of Chicken,  beef , pork, or veggies.

Mix together

2 Dessertspoons of KFC mix
1 Dessertspoon of crushed garlic
3 Dessertspoons of oil
6 Dessertspoons of fresh Lemon juice

(This can be kept in a jar in Fridge until required )

Marinade chicken or pork or steak or vegetables in above mix.
Roll marinated chicken etc in either Ground Almonds or Sesame seeds and cook in pan brushed with oil.  OR grill without coating.

Fish is not recommended as the lemon juice will 'cook' the fish.


Saturday, August 18, 2012

Rustic Bread

This Bread is made with a recipe from the Agrarian Kitchen in Tasmania. The recipe is posted in this blog.




The bread was cooked for the first 30 minutes in this Le Creuset Pot, with the lid on.

Sourdough Buns

These were cooked in Muffin Top trays.

Friday, August 10, 2012

Chinese pickled red Cabbage and ginger

The dressing can be made in the TMX,  but the Cabbage is best cut by hand.   Love this dish as it keeps submerged in the dressing ,  in the fridge,   and can be served with hot or cold dishes.   I haven't come across anyone who hasn't liked this.  I have adapted this recipe from Belinda Jeffery's Collected recipes.
Need
750g RED cabbage,  1 small or 1/2 large.
3 teaspoons of salt
2 Tablespoons of fresh ginger, chopped
1  1/2  cups ( 375 mls. ) of rice vinegar
1  1/2 cups, (330g ) caster sugar
1/2 to 1 small red chilli seeded and thinly sliced, or 1/2 teaspoon of chilli flakes.
 Do
Shred cabbage as thinly as possible , by hand. 
Toss cabbage with salt and place in a colander over the sink with a plate on top.  Place a couple of tins on top to press the liquid from the cabbage.
Leave to drain for 3 hours , at room temperature.

While the cabbage is draining, Zap the ginger and chill  and sugar in the TMX.  Scrape down and Zap again. 
Add vinegar and mix on reverse until sugar is disolved.
Set aside.
Add to drained cabbage and store in plastic container in fridge for at least 8 hours.
Press cabbage under dressing while in fridge.

This has a nice sweet and sour zing.

Monday, July 23, 2012

Chocolate and Raspberry Pud, cooked in Varoma.

This is a good  hot Pud for a cold day, when you don't wish to light  the oven.  Inspiration for this delicious Pud came from the August edition of Gourmet Traveller.  It is easy and can be reheated.  I have deliberately made it for 4 serves.  Serve it with extra Jam , chocolate sauce and vanilla Ice cream.

Need
120g. Self Raising flour
1 Tablespoon of Dutch - processed cocoa
1/4 teaspoon baking powder
50g raw caster sugar.
70g butter, cold
65 mls milk
100g.  raspberry jam. ( I used home made mixed berry jelly)
Extra jam to serve,  Vanilla Ice cream

Chocolate cream Sauce.
200 mls. of thickened cream
150g dark chocolate. ( 70 % cocoa solids)

Do
Select a heat proof dish which will fit into Varoma ,  and can be firmly sealed.
Add, flour, cocoa, baking powder, sugar and butter  to TMX bowl  and mix speed 8 / 5 seconds.
Add milk, speed 4 / 17 seconds.
Form into a disk and chill for 30 minutes.
Lightly flour silmat.
Cut in 1/2 and roll  one half to fit heat proof dish which has been sprayed with oil.
Cover with jam.
Roll other 1/2 to fit on top of mixture in dish. Lift with egg slice or pizza peel,  and slide onto mixture in dish.  Press down lightly.
Seal container so no water can get inside.
Place 1 1/2 litres of boiling water into bowl
Place Varoma onto bowl and steam for 55 mins.
When cooked,  remove lid and allow to stand for 10 minutes for the top to firm up.
It can be served immediately or sealed again an kept to reheat in Microwave,

Chocolate Cream Sauce
Heat chocolate and cream in TMX bowl, 100 / sp 1 /5 mins.








Wednesday, July 18, 2012

High Energy Rice and Quinoa

Inspiration for this rice dish came from the UK TMX newsletter.  I don't like the texture of Quinoa,  but I know I should be eating it.  This provides a very acceptable solution to my problem.

NEED
1 litre of water for steaming
generous pinch of sea salt
200g of long white rice mixed with wild rice.  You can but this in the Supermarket, as 'entertainer rice'.
100g of quinoa.  I used Multi coloured.
DO
Weigh the water into the TMX bowl. Add salt.
INSERT THE BASKET
Weigh in the rice,  then Quinoa
Rinse the rice, 10 seconds. Speed 5.
Cook 22 mins/Varoma temp / speed 4
Transfer to a large serving bowl and stir.

Tuesday, July 17, 2012

Rodini Loaf and rolls


First ,  I took this out for lunch today, and asked if it was good enough to make again.  Yes.
It cost about $2 to make,  plus Baking.  Bakers Delight is $7 ?  Test eaters said they they would pay more.

Topping

2 tablespoons of BOTH Parmesan and Tasty cheeses
1/2 teaspoon of coarsely ground black Pepper
1 generous teaspoon of crushed garlic.  Bottled ok
!/3 cup of olive oil.

Mix garlic with oil
Mix all together.

Process
Make I mixture of No Fuss bread
Raise in TMX bowl. to double.
Form into a large round.  I used rolling pin and stretched.
Place on round Pizza tray,  and with plastic pastry scraper cut into 8 wedges.
Sprinkle topping over,  to about 1 cm from edge.
Spray edge with oil.
Cover and let rise to about 3/4
Bake in oven, 200/220 for30 mins.
             OR ( to form 24 small dinner rolls)
Cut dough after first raising,  into 12 balls
flatten and cut in half.
Place as balls, in Pie dishes or form in a circle in a large flan tin.
Sprinkle with topping.
Bake 15/20 mins.

Sunday, July 15, 2012

Malt Loaf

This is cake like, and not a bread.  Cornish Cream posted a link to this recipe,  from BBC Good Food.  I have adapted it to TMX and also made some small changes to the method and ingredients.
IT IS DELICIOUS. It is low fat and you probably have all the ingredients.

NEED

150mls. hot black tea
300 g. dried fruit,  I used raisins, sultanas, 3 chopped apricots and craisins.)
170g.  malt extract,  (liquid)
85g muscovado sugar, ( I used 80g raw sugar and 1 teaspoon of golden syrup)
2 large eggs,  lightly beaten
250 plain flour
1 teaspoon of baking powder
1/2 teaspoon of bicarbonate of soda

Do
Set oven to 150/130 FF C
Prepare 2 load tins or 1 large bread tin.,( I used a26 x 11 x 11cm bread tin), line with baking paper or silicon liner.

Soak fruit in hot tea
Heat sugar and malt in TMX REVERSE, 1 min./speed 1/ 50 o.
Add fruit and tea mix, mix REVERSE,1 min./speed 1
Add eggs, mix 20 seconds/speed 1 /REVERSE
Add flour mixed with carb soda and baking powder, KNEAD 10 seconds.
Pour into prepared baking tin,  bake for 50 mins,  or until cooked,  turning tin round at 1/2 time.
Cool in tin for 10 mins,  then turn out and cool/

Original instructions,  say to brush with extra Malt.  I don't like sticky anything ,  so left this out.
Beautiful served warm with good butter.
When cool wrap well .
Can be frozen but needs 5 hours to return to room temp.

Feel free to play around with the fruit.  I think dried apricots and walnuts would be great.

Saturday, July 14, 2012

Farmers' Markets recipes.

I have started to set up a special Blog for Farmers' Market recipes.  The produce is just so special.  I have been amazed at the response on my Blog to the Pear and Walnut Cake that was published in the local paper.
The last 2 markets I have bought smoked pork from Matt of Springfield Pork,  This would be perfect in the Quiche recipe,  My favorite Quiche.
I have also developed a recipe for Honey Snap Biscuits. We always buy our honey from Maria.    She markets her honey under Goldfields Honey. These biscuits are tasty, easy and cheap to make.
They can be viewed at www.achookie.blogspot.com.au

Wednesday, July 11, 2012

Chinese Mushrooms.

This is a very versatile dish.  It can be served as a side dish with grilled pork or chicken.
Add noodles and Bok Chow or spinach and it becomes a main vegetarian.
I am serving it tonight with Rice cooked in Coconut water, Grilled Pork Cutlets and silver beet ,  from the garden.

NEED
6 dried Chinese mushrooms , soaked in boiling water for 20 minutes.
1 tablespoon of oil
3 teaspoons of grated fresh ginger.
200g.  fresh mushrooms, I used Swiss Brown.
1 Tablespoon of Hoisin Sauce
1 Teaspoon of Cornflour
1/2 cup of Chicken stock or water

DO

Add oil and ginger to TMX bowl and cook,  5 mins/ 100/sp 1.
Add fresh mushrooms and press  TURBO  for 3 short bursts. the mushrooms should be chunky.
Slice dried Chinese mushroom caps into thin strips and add to TMX bowl.
Add water or chicken Stock, Hoisin sauce and cornflour and cook, 100/ 10 min./ speed 1 / REVERSE.

EXTRAS
SOAKED NOODLES CAN BE FOLDED THROUGH COOKED MUSHROOMS
STEAMED BOK CHOY OR SPINACH CAN BE FOLDED THROUGH.

Sunday, July 8, 2012

Tomato, Celery and Apple Soup


Droverjess requested a recipe for soup that she had eaten while out.  This one is adapted from a recipe by Delia Smith. As all ingredients were readily available I thought I would make it and 'road' test it for lunch.  With the toasted cheese on top ,  it proved to be a substantial meal.  Would serve 6.

50g. butter or oil.( I used Walnut oil)
1 small onion, chopped
250g celery,  washed and chopped
2 large eating apples, cored, sliced into 8
400g. tin of diced tomatoes or fresh.
750g of chicken stock.
1/2 teaspoon of each,  ground ginger and nutmeg.
1 slice of bread for each person,  covered with cheese and grilled
Green onion tops

 TMX method

Drop onion on to spinning blades and chop speed7/20 seconds, add butter or oil
Cook 5 mins/Varoma/speed 1
Add apple and celery and cook 100/ 5mins/ speed 2
Add nutmeg , ginger ,tinned tomatoes and stock
Cook 20 mins/100/speed 2
Blend, speed 9 for 1 minute.

Serve with grilled cheese ,  cubed and green onion on top.

Monday, June 4, 2012

Meyer Lemon Tarts

This is a very basic recipe .  All you need are Lemons, eggs ,sugar and puff pastry.
Meyer Lemons are very suited to this recipe as they are mild in taste and have thin skins.
4 Meyer lemons , 1/4 and pips removed
250g of sugar
4 + 1 eggs
About 4/5 sheets of Puff Pastry.  (number depends on what you make.)

Start the day before
Put lemons in TMX and press Turbo Button until they are chopped , but not pulped,(I pressed 3 times)
Add sugar and stir on reverse for 5 seconds.
Pour into a plastic container and store over night in fridge.
Next day
Beat eggs in TMX for 10 seconds/speed 4
Add lemon/sugar mixture, mix for 5 seconds
Line tart dishes or muffin cases with puff pastry, spoon in mixture to 3/4 fill.
Either leave uncovered or cover with pastry tops, brush with egg wash, and bake in hot preheated oven (200 o C)
Stand 5/7 minutes and remove while still warm to wire rack to cool.

Can be frozen and reheated,  or cooled and reheated.
Serve with cream.

Sunday, April 29, 2012

Walnut, Apricot and raisin bread.

This is really worth making if you want a fruit loaf.  The balance of fruit and nut is perfect.  The walnut oil is essential,  which probably means that a lot of bakers will not make this loaf.  I made a free form loaf,  which doesn't look great , but the crust is exceptional.  However ,  next time I make this loaf,  probably tomorrow,  I will bake it in a tin.  Just to see the difference.
Makes 1 large loaf.

500g bread flour
250g.  warm water
30g honey
40 mls of walnut oil
17g salt,  OR 1 teaspoon of salt if using bread mix,  (as I did)
3 teaspoons dried yeast
120g,  each of walnuts, dried apricots and raisins.

Place Apricots in TMX bowl and Turbo to chop into large pieces about the size of an almond  Add walnuts and press Turbo button for a short burst.
Set aside with raisins.
Into TMX bowl add flour,water , yeast, salt, honey and oil/
Knead for 4 mins.
Add fruit and nut mix and knead for 30 seconds.
Set aside in warm place to double.
Tip onto silmat and knead in by hand,  the fruit that has not been incorporated.
Roll into a sausage shape and place into a lined tin or form into a free form loaf on an oven tray.   Spray with water and allow to rise to near double again.
Slash top.
Bake at 200 0.  for 25/30 mins or until cooked.  Digital thermometer should read 200 0 F.
Cool on wire rack.  Try not to cut it until cool. ( I cut while still hot, delicious)

Mozzarella and Garlic filled Pizza slice.

Any bread recipe , with 500g of flour will do for this slice. Prove once and divide in half,  press one half into lined baking tin, brush with a generous amount of garlic infused oil and then sprinkle grated Mozzeralla cheese over.  Top with other 1/2 of dough rolled to fit over base. Brush with infused oil ,  press down firmly and cover with cheese and ham. Allow to rise again to nearly double.  Bake at 200/220 for 25 mins, or until cooked. Cool on wire rack.

Sage and Black Pepper Risotto

I am not one for risotto,  but have to admit that this is very nice and will be making it again.

2 Tablespoon fulls of fresh sage leaves,(about  18 medium sized)
1/2 onion
2 teaspoons of oil,  40 g butter  + 40 g butter
350g Risotto rice
50 mls of white wine
2 teaspoons of coarsely ground black pepper
1 litre of chicken stock
50g finely grated Parmesan cheese.

Grind Black pepper in TMX,  set aside.
Grate Parmesan cheese ,  set aside.
Drop onion on to spinning blades, speed 5 / 5 seconds.
Add 40g butter and 2 teaspoons of oil and cook on 100/5 mins./speed 1.
Add rice and stir 100/ reverse/speed 1/ 1 min.
Add wine, reverse/speed 1 /1 min.
PLACE IN BUTTERFLY
Add chicken stock and 2 teaspoons off black pepper.
Cook, 16/17 mins/100/reverse /soft speed/
During the last 30 seconds,  add Parmesan Cheese and butter that the sage leaves have been crisped in.

Sage leaves crisped in butter

Place 40g butter in a small pan on stove, and heat until just turning brown.  Add fresh sage leaves and cook quickly until crisp.  ( about 1 min)
Set aside separately. Butter is added during last 30 seconds of cooking and served with the crisp sage leaves on top.

This dish reheats well in the Microwave,  with a little extra stock added.


Sunday, April 22, 2012

Preserved Lemons

For years we have been trying to grow lemons,  but it is just too cold on the side of Mt. Macedon,  When  we built a large stone wall we planted 7 citrus trees in front of the wall,  We now have plenty of citrus.  Today I made 5 jars of preserved lemon and tonight we will have lemon Delicious for Dinner.

Monday, April 16, 2012

Portuguese Custard Tarts.


DH says these are the best custard tarts that he has ever had. It must be the 2 full days I spent researching recipes. Thanks to the help by members of the Forum, I was able to work out what might be successfully converted to the TMX. The BIG question is, should they have just vanilla or should they be flavored with lemon zest and cinnamon. The ones I made today had vanilla and the ones I will make tomorrow will have the lemon zest and cinnamon. The Puff pastry I used was the frozen butter Puff Pastry from the Super market, but more importantly I used Bill Granger's method for making the cases.

Ingredients

3 egg yolks
115g caster sugar
2 Tablespoons of cornflour
230 mls of cream
170 mls milk
2 teaspoons of vanilla extract or paste
1 sheet of frozen Puff Pastry.

1 egg and 1 Tablespoon of water for egg wash.

Into TMX bowl place
egg yolks
caster sugar,
cornflour
cream and milk
Zap speed5/5 seconds
cook 13 mins/sp 1 1/2/90 o
Add vanilla and stir to incorporate.

set aside in bowl, covered with plastic so that skin does not form. Cool in fridge. (This could be done several hours before making the tarts)

Set oven to heat 200 o C

Remove 1 sheet of pastry from freezer and when defrosted, cut in half.
Place one half on top of other half and leave for 5 mins.
Firmly roll, from shortest end to other shortest end.
mark 12, 1cm. sections along roll. Cut through these marks.
On a well floured mat roll each small disc of Puff Pastry to a 10 cm. circle.
Fit these into a 12 hole , 80ml. muffin tin that has been lightly sprayed with Canola oil.
Brush edges of Puff Paste with egg wash.

(If you need to wait for custard to cool , place the tin in the fridge.)

Fill each case with 2 Tablespoons of custard.
Bake for 20 mins.
During last 5 mins turn oven to grill to create the small brown patches that characteristic of these tarts.
STAND AND WATCH AND REMOVE TARTS IF GETTING TOO BROWN.
Leave in tin for 5 mins and then remove to a wire rack.

Best served just warm. Could gently reheat.

Wednesday, April 4, 2012

Bee Sting Buns.


If you like honey, you will love these . I have adapted the recipe to the TMX from Annie Smither's new fab. book, "Annie's Garden to Table".
A few points before you start.
You need 1 dozen eggs, but then it makes a lot.
Make the custard the day before you need it. Cook the buns in large muffin tins to contain the spread of the dough.
Make 18 buns as they are very luxurious.
Use plain (all purpose ) flour NOT bread flour.

To TMX add

500g plain flour
1 teaspoon salt
2 generous teaspoon of dried yeast
40g sugar
6 egg yolks
250 ml. warm milk

Knead for 4 mins.

Add 150g unsalted butter, cubed, knead for 3 mins.
Leave in the bowl, place in a warm spot, and let double

While the dough is prooving, make custard, if you haven't made it the previous day.

Into TMX bowl place,
550ml. milk
1 teaspoon of vanilla paste or pure essence
6 egg yolks
100 g. caster sugar.
90g. honey
50g cornflour
Zap to blend, the cook 7 mins/,90/speed 4.
Set aside in container and cover with plastic directly onto surface to prevent a skin forming.
Cool and then refrigerate

Set oven to 210 or 190 o C FF. Place dish with water on floor of oven.

When dough has doubled, tip on to silmat and knead lightly and form into 18 small balls.
Place these balls into oiled large muffin tins. you may use muffin cases.
Set aside in warm place to nearly double.

Brush with warmed honey, (115g) and sprinkle with flaked almonds,( 40g).
Bake for 15 mins , turning tray around 1/2 way through.

Cool on wire rack, and fill with custard .

To fill buns, place custard in piping bag with a metal nozzle. Squeeze as much custard as possible into the side of the bun.
Dust with icing sugar.

Tuesday, April 3, 2012

Nonomix's Mauricettes soft Bread Rolls.


Nonomix is a new member of the Forum and has posted a most interesting recipe for soft bread rolls. The rolls are quickly dunked into boiling water. This gives a silky texture and coating to the rolls. I have adjusted the original recipe to suit our tastes. We do not like sweet bread. I also simplified the process, without any negative affects, I hope.

Into TMX bowl, place.
225g warm water
500g of bread flour( I used Laucke white crusty Mix)
7g dried yeast
40g oil. ( I used 20g Rice Bran and 20g olive oils )
pinch of sugar
1 egg, beaten
1 teaspoon of salt.

Knead for 4 mins.
Leave in bowl to double

Set oven to 180 o C or 160 FF

While prooving.
Place 1 Ltr. of water in a saucepan and add 1 TEASPOON SALT AND 40g OF CARB SODA,

Bring water to the boil.

When dough has doubled, tip on to bench and knead lightly, then flatten to about 1 1/2 cm. thick.
Cut into 12 pieces , any shape you wish.
With a slotted spoon, dip each roll in and out of boiling water, and place on lined baking tray.
Brush with egg wash and sprinkle with seeds, and cover with plastic for 15 mins.

Place dish with water on floor of oven,

Bake for 15 mins, turning tray 1/2 way through.

Monday, April 2, 2012

Sesame, macadamia and flaked almond slice.


These biscuits have a nice caramel meringue finish. They are extremely easy to make and although the original recipe used raw peanuts, other nuts can be substituted. I used macadamia and almonds. The inspiration came from David Tanis's 'heart of the artichoke'. I have adapted the recipe for the TMX.

Set oven to 160 o C FF

2 cups of nuts, I used 1 cup of macadamias and 1 cup of flaked almonds. Walnuts would be good.
1/2 cup of sesame seeds
1 cup of brown sugar
1/2 teaspoon salt
2 egg whites.

Do

Beat egg whites in TMX until soft peaks form. Set aside in large bowl'
Zap macadamias to pea sized pieces. Not paste.
Add all ingredients to egg whites and gently fold in.
Spread to 1 cm deep in a lined oven baking dish.
Bake for 20 mins. and until toasty brown.
Turn out on to a wire rack , cool for 5 mins, peel off baking paper and if base is sticky, place back in oven for 10 mins.
Allow to cool before cutting into squares

COULD COAT THE BASE WITH MELTED CHOCOLATE, THIS WOULD PREVENT THE 'crumble'..

When cut , some crumbs were created and I kept these to form a crumble on some stewed apple.

Saturday, March 31, 2012

Butternut Pumpkin Pie, no added sugar.





Photo also of Bread and butter Pudding , made with fruit buns.

This recipe was developed for friends who are reducing the sugar content in what they eat. I have used a little sugar substitute in both the crust and the filling. The spice I used was the French Quatre Epices which I also use in my Hot Cross Buns. I made the spice mix in the TMX and have posted the recipe.

Base

1 cup SR flour
1/2 cup of sugar or substitute. ( I used Splenda )
60g butter
1 egg
1 teaspoon of spice mix, see above. Could use Mixed spices.

1 extra Tablespoon of flour

Filling.

2 eggs
1/4 cup of Splenda
rind of 1 lemon
125g. Philly cheese or sour cream.
200g, cooked weight, roasted Butternut Pumpkin.
1 teaspoon of vanilla paste
1 teaspoon spice mix.

DO
While pumpkin is roasting, make crust.
Zap sugar and butter until incorporated.
Add egg, zap
Add 1 cup of flour and spice and knead until it looks like bread crumbs.
Press 2/3 of the mixture into a shallow, oiled baking dish.
Add extra flour to 1/3 remaining mix and zap. Set aside.

Make filling and turn oven back to 180 o C

In unwashed bowl , add all filling ingredients and mix on speed 7/30 seconds or until smooth.
Pour onto base and sprinkle over remaining base mix.
Lightly dust with more spice mix and spray lightly with oil.
Bake for 35 mins or until set in center.

Can be eaten hot or cold or warmed again in oven.

Butternut Pumpkin is sweeter and dryer than other pumpkins, so if another pumpkin is used you may have to adjust the sugar and the liquid.

Filling is pretty runny but sets up when baked.