Sunday, July 28, 2013
250 mls of warm water
140 mls of cultured buttermilk, ( or 1/2 plain yoghurt and 1/2 milk)
3 teaspoons of dried yeast
1 tablespoons of cumin seeds
250 grams of whole grain rye flour
250 whole grain Spelt flour, plus extra to add as necessary and for rolling out.
2 teaspoons of salt
40 grams linseed,( flaxseeds)
2 tablespoons salt
1 tablespoon of cumin seeds
Set oven at 200 o C
Place all ingredients into TMX bowl, ( except topping ) and knead for 4 minutes.
Add additional spelt flour to make a just sticky dough. ( I added 2 tablespoons )
Turn out on to silmat and make 12 small balls
Place in large plastic bag and rest at room temperature for 30 minutes.
Lightly dust silmat and roll one ball at a time, to a very thin disk .
Sprinkle with the topping and roll this in.
Place onto oven tray , prick with a fork all over disk, and bake until dry and crisp, but not dark brown. ( I turned the disks over 1/2 way through. )
Place on wire rack to cool completely.
Store in air tight container. I used a large zip plastic bag.
This is traditionally eaten with cheese, cucumber and black pepper.
Thursday, July 25, 2013
It is a very handy dish to serve to visitors as the finished dish can be taken to the table in the dish it is cooked in.
250g Basmati rice
1 teaspoon Cumin seeds
2 teaspoons curry powder
60g melted butter
salt flakes and black pepper
3/4 cup of froxen peas
Juice of 1/2 lemon
4 to 6 spring onions , finely sliced
Crispy fried shallots
1 handful of coriander leaves.
Weigh rice into TMX bowl
Add curry powder and cumin seeds
Set dial at 5 minutes, heat 90, speed 1 , reverse., 9entle ( this will roast the rice and spices)
Add 650 mls of boiling water to jug.
Cook for 7mins, 100, degrees, speed gentle. reverse.
Stand in bowl until most of the water is absorbed and the rice is cooked. ( about 20 mins)
During this time, set up the Varoma with 2 bamboo skewers under a heat proof dish.
Beat the eggs in a bowl, melt butter, measure out the Peas.
When the rice is cooked, tip into dish and pour the egg and butter over the rice. (don't stir)
Add peas and cover dish with paper towel. Set Varoma lid in place .
Rinse out bowl and add 1 liter of boiling water to bowl.
Set TMX, 10 mins, speed 3, temp varoma.
Check to see egg is cooked, sprinkle with lemon juice, top with sliced spring onion , fried shallots and coriander leaves.
Serve with yoghurt.