Tuesday, June 4, 2013
135g of raw Brazil nuts
250g of raw Almonds
80g of coconut flakes
175 g of dried prunes without pips
85 g dried Apricots
30g raw sunflower seeds
40g of pumpkin seeds
Finely grated zest of 1 lemon
Apple juice as needed
Set oven at 150 C
Add nuts and seeds to bowl and grind on speed 7 until course crumb size.
Add coconut, prunes and apricots , lemon zest plus 4 tablespoons of apple juice.
Press Turbo twice. If machine strains to mix, remove 1/2 into a bowl and press Turbo again.
If still not mixing add more apple juice, 1 tablespoon at a time until a firm but soft mass is formed.
Set aside in large bowl and repeat with reserved mix.
Mix both lots in large bowl and use an ice cream scoop to place mounds on to lined oven tray.
Using a mug with a flat base, dip base into sesame or sunflower seeds and flatten biscuits to less than 1 cm.
Bake for 30 mins or until set and partially dried out. Turn trays 1/2 way through cooking time.
Cool on trays for 10 mins., then on wire rack.
The mixing is a bit tedious, but I would make again as then end result is very good.
Saturday, June 1, 2013
« on: Today at 03:57:46 AM »
Thanks to Frozzie and Marie for pointing me in the right direction, i have just made 18 beautiful tissue paper thin pancakes. These Briks are used to wrap an assortment of fillings both savory and sweet.
Can be shallow fried or baked.
It is important to have the correct equipment, but most kitchens will have what is required. The TMX makes it that much easier.!
a saucepan, this will hold water that will simmer.
a non stick pancake pan, which will sit on top of and cover the saucepan.
can of oil spray, I use olive oil
small spatula that can be used with non stick pan
clean tea towel
large flat plate
sheet of kitchen paper, for cleaning pan of crumbs , if necessary
large pastry brush, mine is 8cm wide.
wide basin or jug that the pastry brush will fit in.
240g of bread flour
45g of fine semolina
1 teaspoon of salt
2 cup of water, 500mls
1 Tablespoon of lemon juice
1Tablespoon of olive oil
Place all in TMX, 20seconds/ speed 7
Pour into jug/bowl and place in fridge for 30 mins.
Heat non stick pan over simmering water.
brush paste mix over pan up to the edges, if it looks too thin , lightly brush another layer over top of first layer.
When the edges have dried out,(they will look like tissue paper) ease the thin disc away from the edge., firstly with the spatuls and then with your fingers.
IF THE STEAM BURNS YOUR FINGERS, THEN IT IS NOT COOKED AND WILL TEAR. carefully lower it into the pan and cook for another minute.
When cooked place on large plate, spray lightly with oil and cover with tea towel.
When all are cooked and cool, wrap in plastic wrap and refrigerate for up to 5 days.
Can be frozen.
It would cost about $11 to buy this amount. This cost less than $1.
I am going to use curry mince and Jamie Oliver's recipe for mini Crab Briks, first off. I will bake them.