Lemon Kefir Ice Cream

The inspiration for this Ice Cream came from the Blog Chocolate and Zucchini.  I gave myself a Kefir kit for Xmas, and as cooking kills the good bugs,  I was using Eat you Books to search for uncooked recipes.  This is one that I found.  I used Meyer lemon which has a mild taste.  It took 50 minutes to churn and I used the sorbet paddle.  The basic mix was made in the TMX.

Into TMX bowl measure
400 mils Kefir. ( or plain yoghurt)
Zest,  (remove with vegetable pealed) and 60 mils.  of lemon juice.
130 mils of Agave syrup.  ( or sweetener of choice).
Optional, good splash of Lemoncello.

Mix at speed 10 for 20 seconds.
Churn in Ice Cream machine for 50 mins approx.

Chestnut Flour Bread

The inspiration for this bread came from the November , English Country Living.  If you are looking for a classy bread to impress visitors,  this is the one.  Not only is delicious but also easy and relative quick.  Chestnut flour can be bought from a health food store and keeps well.  It also contains very little fat.

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200 g Chestnut flour
300 g White bread flour or Wholemeal bread flour. ( I used Laucke Crusty white Mix )  If using plain bread flour , add an extra 1/2 teaspoon of salt and 1 teaspoon of sugar.
3 teaspoons of dry yeast.
400 g of warm water
1/2 teaspoon of salt.

Set oven at 200 o C

Place all ingredients in TMX and knead for 4 minutes.  While kneading,  look in hole in lid and if mix is very soft and not kneading but just going around,  add another 1/2 cup of flour.
Leave in TMX bowl or tip into another bowl., cover and allow to double.  It was 25 o and doubled in 30 minutes.
Tip on to well floured silmat and knead a few turns with hands.
Form into a shape that will fit into the lined baking tin. ( I used a cast iron pot with lid )
Cut 4  slashes across dough.
Spray with water and sprinkle with seeds of choice.
Place in warm place to double.
Place in oven and bake with lid on for 30 mins turning 1/2 way through
Remove lid and bake for20 mins.
Test to see that it is baked through by inserting a thermometer, it should reach 200 o F very quickly.  If not cooked , remove from tin and place on rungs in oven for 10 mins.

This was very nice served with Creamed Cheese

Quinoa and Rice Cakes

I was looking for some interesting Canapes for Xmas day.  Something I could prepare beforehand .  I had made some ,High Energy Rice and Quinoa, (posted here.),  for another dish so used this as the base. the resulting Cakes, patties or whatever you want to call them are fairly bland and will support any tasty topping.  They are very easy to make and can be frozen and reheated on day.  they are crisp on the outside and soft in the middle.

1  1/2 cups of cooked , mixed Rice and Quinoa
1/2 a large onion
2 large cloves of garlic
2 large eggs
1/4 cup of flour
1/4 cup of grated parmesan cheese
salt and pepper to taste
oil for frying

Zap onion and garlic in TMX and add 1 dessertspoon of oil and cook, 5 mins/100/ speed 1
Let Cool in TMX bowl.
When cool add all ingredients except Rice and Quinoa mix. Turbo twice or until mixed.  Scrape down and turbo once.
Add rice to bowl and mix in with spatula.
Tip into a bowl so you can easily scoop small amounts out with a small icecream scoop.
Heat a small amount of oil,(I used Rice Bran oil) in flat based pan and add small scoops of mix,  flatten with spatula and fry until golden.
Cook other side.
Drain on hand towel.
Top with a tasty mix of flavors.

Note
Can freeze
Can use all rice or all Quinoa.
Makes 14 X 6 cm. cakes

Spicy Barley Salad

This recipe is from"Istanbul", by

Rebecca Seal.  I have adapted the cooking of the Barley to TMX .

100gs Pearl Barley
1 large bunch of parsley
1 small red chilli, ( I added a few drops of Tabasco sauce )
Seeds of 1/2 a pomegranate,  ( unable to purchase, so segmented an orange)
30 gs. Walnut pieces chopped into the size of pomegranate seeds.

Dressing
2 tablespoons of EVOO
1 tablespoon of pomegranate molasses.
Freshly ground black pepper and flake salt. 

Please 1 liter of water into TMX bowl and place basket into bowl. Weigh in 100g barley, steam Varoma, 35 mins, speed 2.
Wash barley in cold water when cooked and drain.  Allow to cool,  this can be done previous day.
Place barley into serving dish and add rest of ingredients. Add dressing just prior to serving. 

I added the Tabasco to the dressing. 

Greens with peanut sauce, Japanese style

Many green veggies are suitable for this dish.  The original recipe uses Watercress, but I used Broccolini.  Green French beans, Asparagus or even Spinach would work well.  Again it can be served as part of a Japanese meal or as a side to any dish.

2 small bunches of Broccolini,  or about 500 g of preferred green vegetable.
Steam in Varoma until tender.  With the Broccolini,  I first started with the stalks and added the green tips for the last 10 minutes.
While greens are steaming,  mix in a large bowl,
4 tablespoons of Crunchy Peanut Butter
2 tablespoons of soy sauce
2 tablespoons Mirin

Tip hot veggies over the sauce and fold in with spoon until well coated.

Notes
This reheats well in the Microwave
Makes a nice meal with sushi  rice.

Pumpkin, Japanese style

Japanese vegetarian recipes, pumpkin with sweet glaze and sesame seeds

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Over the next few days I will post several Japanese inspired recipes,  that I served as part of a Bento Box lunch
The first is very simple and can be part of a Bento Box lunch or served as an interesting side with any meal. It is cooked in the Varoma and can be finished off in a frying pan. 

300 to 500g of peeled , deseeded butternut pumpkin. Cut into 2 cm cubes.
60 g of any sugar, ( white, brown , raw)
1 tablespoon of light soy sauce, ( if not available use 1/2 dark or mushroom soy and thin with white wine or rice vinegar )
1/2 cup of water

Place all , except sesames ,in heat proof dish that will fit into Varoma. 
Place 2 bamboo skewers under dish in Varoma to allow steam to circulate.
Pour 1 1/2 liters of boiling water into bowl and steam for 20/30 minutes. Stir 1/2 way through.
Test pumpkin with skewer to see that it is just cooked.

At this point,  tip into frying pan and boil rapidly to evaporate most of the liquid.  Serve
OR
Store and reheat by evaporating liquid as above.

Sprinkle with roasted sesame seeds. 

Turkey, some foodie ideas. Non TMX

 Carrot and Zucchini with Yoghurt, well sampled.!!!


Baked mushrooms.
Cut stems of flush with caps.
Coat with olive oil and a little fresh thyme.
Pack tightly into a baking dish.
Roast in hot oven for 20 minutes.
The mushrooms will shrink and intensify the flavor.
Can be served as part of a meal or as a canape.

At a service station we were served Goat  Yoghurt drizzled with local honey and sprinkled with poppy seeds.

At the Raikia  Resturant on top of the Marmara Hotel
Ribbons of Zucchini and carrot,  salted.  Drained.  Served with thick yoghurt with dill added. A slick of chilli infused olive oil was added around the dish.
One medium carrot and one medium Zucchini is enough for 2 serves.

Turkish Bread , Dinner Rolls

These rolls were served with a meal I enjoyed in Istanbul.    The recipe is the same as my 'Turkish Pide, garlic Flavored". The shaping is different and the size is suitable to serve with soup, (the larger 10cm. ones), or the smaller ones as Dinner rolls.  (7cm.)
Because the dough is sticky,  it is easy to handle if kneaded in the TMX.


For the dough.

7g. instant yeast
350 mls. warm milk
450 gs. Bread flour
1 teaspoon of salt and 1 teaspoon of sugar. (I used bread mix so didn't add these.)
1 Tablespoon of good olive oil.

For the topping.

6 cloves of garlic
1/2 cup of olive oil
Zap in TMX to make an oily paste. This can be done in bowl when dough is resting for 15 mins.

Set oven at 230C, place dish of water in bottom of oven.

Mix all dough ingredients together in TMX and knead for 5 mins.
Leave in bowl and set in warm place to double. I will fill the bowl.
Will take about 30 mins.
Place bowl back on TMX and knead for 2 mins.
Turn out on to lightly floured silmat. It is very sticky and floured hands necessary.
Knead lightly and divide into 2 balls. leave on bench for 15 mins. covered with damp towel.
Prepare oven sheet with non stick mat.
Take one ball of dough and stretch as long as possible. ( you are going to cut 9 x 10 cm. discs)
Place on lined tray and mark each disc with 2 marks each way.  (look at photo)
brush with garlic oil, or plain olive oil,  spray with water and let rise for 15 minutes,  in a warm place.
While they are rising, stretch the other piece of dough and then cut 15 x 7 cm. discs.
Place on lined baking tray, brush with oil and let rise.
Bake large rolls for 15 mins or until they are slightly brown around edges.
Bake small rolls for 10 and until brown around edges.
Brush with Garlic oil again or spray with olive oil when out of oven.
Note.
I tend to under cook slightly as they will be reheated .
Can be frozen and reheated.
Can be filled with salad or served with dips.

Liquorice Ice Cream

This couldn't be simpler or nicer.

need
600 mls. thickened cream
250 mls milk
3/4 cup raw caster sugar.
good splash of Vanilla
100 mls of Liquorice Liqueur
a generous handfull of soft eating Liquorice cut into 1 cm slices.

Measure all ingredients into TMX bowl .EXCEPT SLICED LIQUORICE,   and mix, speed 5 for 30 seconds.
Tip into Ice Cream machine and process until nearly set.
Add sliced Liquorice and churn for a further minute.
Pour into dish and freeze.
Notes
This mix will not set hard because of the Liqueur
Can add liquid Chocolate after sliced liquorice and then have "Chocolate Bullet " Ice Cream

Swedish Crispbread

These are delicious, easy to make and will keep,  if you don't eat them all.  This recipe makes 12 round disks.  Very easy to make in the TMX.  This recipe was adapted from ' Green Kitchen'.

Need.

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

For topping
40 grams linseed,( flaxseeds)
2 tablespoons salt
1 tablespoon of cumin seeds

 Do
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.

Quick Curried Rice with Egg, Spring Onion and Peas.

This  is adapted from a recipe by Karen Martini .  It can be served as a complete meal or as a side.  As a side it would serve 6 to 8 .  It is similar to a risotto but while the rice and spice are cooked in the TMX bowl,  it is finished off in a dish in the Varoma.
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.

Need
250g Basmati rice
1 teaspoon Cumin seeds
2 teaspoons curry powder
3 eggs
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.
Plain Yoghurt

Do
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.

Nutty Cookies

I thought that I would make these healthy biscuits from ' Honestly Healthy'.  I have had to fiddle with the recipe to get it to work.  I am posting the recipe because the finished result is absolute delicious. If you decide to make them,  you may need to fiddle also.  There is no added sugar or fat in the recipe,  and I have adapted it to the TMX.

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.

Brik Pastry

Brik Pastry « on: Today at 03:57:46 AM »

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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.!

You need
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.

Ingredients

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.

Edamame and Ginger Dip.

Green Soya beans,  or Edamame are an unusual ingredient.  The beans are available , frozen at Chinese grocers.  They are well worth hunting down as this dip is most unusual. The original recipe was published on the Eatingwell. com site.  I have adapted it to the TMX.

240g frozen shelled Edamame,  simmered in salted water for 10 mins.
1/4  cup of water
2 tablespoons of salt reduced soy sauce
1 Tablespoon of minced fresh ginger, ( bottled OK)
1 Tablespoon rice vinegar
1 tablespoon Tahini
1 clove of garlic
salt and hot pepper sauce to taste.

Add cooked and drained beans,  plus everything else into TMX bowl and zap on speed 5 for 1 minute.
Scrape down.
Zap again at speed 7 for 30 seconds,  or until a smooth paste results.

Chill before serving.
Will keep for up to 5 days, refrigerated.

Note
If you were not told,  you might think this was Avacado.  Therefore it could have tomato and onion added and served with corn chips.

Italian Hazelnut Cookies

These delightful little cookies have 88 calories if made with sugar , or 55 calories if made with Xylitol, a sugar substitute.  When made with Xylitol they are soft when fully baked, but if a crisp biscuit is needed,  pop them back in the turned off oven and let them cool down,  with the door open. They will crisp on the outside but still be soft inside.   Makes 30
The original recipe was from,www.EatingWell. Com.  I have adapted it to TMX.

Ingredients

2 cups of hazelnuts, roasted and skin rubbed off.
4 large egg whites
1  1/4 cups of caster sugar. OR 3/4 to 1 cup of Xylitol,  depending on how sweet you like biscuits.
1/2 teaspoon of salt
1 teaspoon of vanilla

Method

Set oven at 165C

Insert butterfly into bowl and add egg whites, salt and vanilla.  Set temperature at 37 degrees and beat at speed 3 for 30 seconds.  Increase speed to 4 and beat until stiff.   Set aside in large bowl.
Wash and dry bowl,  add hazelnuts and sugar, or Xylitol.  Press Turbo once.
Tip onto egg whites and fold in with rubber spatula
Using a small ice cream scoop,  place 12  small mounds onto a lined baking sheet.  You will need 3 sheets.
Bake 25/30 minutes, turning trays half way through.
Cool on tray for 10 minutes,  then on wire rack.

If a crisp result required, return to oven as it is cooling, leaving door ajar.

Hazelnut and Aniseed Fregolate

What I like about this is that it is not too sweet and is different.  Perfect to have with coffee.  A flat version of Cantucci or Biscotti.  I have adapted the original,  from Dish Magazine,  to the TMX. This recipe is perfect for the TMX as it needs chopping and mixing.

Need
1/2 cup of dried figs
1 cup of roasted Hazlenuts
1 cup of plain flour ,  1/2 teaspoon of sea salt
1/2 cup of caster Sugar
1/2 cup of brown sugar
1/2 teaspoon of Aniseed
3 egg yoks
3 tablespoons of cream
Shallow baking tin, 25 X 25 cm. Lined with baking paper, and up the sides for 3 cm.
Perheat oven to 170 o C
Do
Chop figs , speed7 for 5 seconds.  You need fine crumb.
Add Hazelnuts and  Turbo twice.
Add plain flour, mix  on REVERSE until all fig is coated.
Add sugars and Aniseed ,mix on REVERSE for 5 sec/sp 5
Mix egg yolks and cream in a bowl and tip onto mix in TMX bowl.
Mix on REVERSE for a few seconds until a loose crumb is formed.
DO NOT OVER MIX.
Tip mixture into lined tin and press with dampened hand to 1 cm.  thick.
Bake for 40 mins, or until light brown.  Turning tray 1/2 way through.
Let rest for 10 mins. in tray and then remove to wire rack.
Dust with icing sugar and break into rough pieces to serve.

Strawberry Conserve

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Conserve is whole fruit jam.  As no water is added, an intense flavour results.   To make this Conserve I researched many recipes and took from several the ingredients and  method that I thought best suited the TMX. This recipe makes about 1  3/4 to 2 cups. 

Ingredients

500g. Strawberries, stems removed and washed.
350g sugar
1 dessertspoon of Vanilla. ( I used home made)
Juice of 1 small Lemon.
1/2  green Apple, washed and cored, and cut into 1/4 s.
2 teaspoons of Jam Setta.

Method

COOK WITH CAP OUT

Drop apple on to spinning blades, speed 5 / 5 seconds.
Add all remaining ingredients.
Cook, 25 mins/ temp 100/ speed 1
Increase temp to Varoma / 10 mins / speed 1. ( if boiling up through hole switch back to 100. )
Test for setting on small dish in freezer.
Bottle in sterile jars, screw lids on turn upside down for 10 mins.
Store in a pantry.  Once opened store in fridge. 

Notes.
The first boil at 100 allows for some evaporation, so that when the temp is increased,  it should not boil over.  However a lot depends on the amount of water in the fruit. 
The addition of green Apple, Lemon Juice and Jamsetta assist in the setting as Strawberry jam is notorious for not setting.

Spelt Bread with Lemon soaked Rye flakes

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I have adapted and changed this recipe ,  it was posted in 'Bread Milk and Blackberries'.     I have halved the recipe and changed the method,  to suit the TMX.

Ingredients
1/2 cup of rye flakes,  I think you could use any rolled flakes.
1 small lemon, juice and zest
1  3/4  to  2 cups of ice cold water.  ( the amount will depend upon the flour)
1 dessertspoon of salt
7g of dried yeast
1  1/2 tablespoons of olive oil
450g of Spelt flour.

Method

Soak Rye flakes in Lemon juice and zest for 15 to 30 mins.
Into TMX bowl Add all other ingredients and knead for 2 mins.   You may need to stop machine and stir with spatula to assist kneading. You should have a fairly soft dough.  Add more water if necessary,

Add the Rye Flakes and lemon juice.
Knead for 1 min.

Tip on to mat and form into a round ball.
Cover and allow to double, this could take up to 2 hours.  ( mine took 1 1/4 hours on a warm day.)

Bake in oven , 200o C, with water in dish in bottom.  for 25 to 30 mins.

Test to see if cooked right through. if not and, If in tin , remove and bake a further 10/20  mins on oven shelf.
Allow to cool before cutting.

Note,   No oven bounce,  so make sure it is more than double before placed in oven.

Chicken with Lime, Thai style

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This all in one dish is,  rice in Basket, Chicken in Varoma bottom tray and Veggies in top tray.  This amount is for 2 but can easily be doubled.
You will need a heat proof dish with lid for the chicken and the sauce.
The timing will depend upon,  how big the pieces of chicken are,  and if you use breast or thigh.
Place 1 liter of cold water into TMX bowl.
RICE IN BASKET. 
I used medium grain rice,  200g weighed into basket.  This should take about 20 mins to steam.

VEGGIES INTO TOP TRAY
Hard veggies such as carrot and pumpkin in tray first,  add greens later as they need a shorter time.

CHICKEN AND SAUCE
Add to heat proof dish,
250g of chicken cut into 3 cm. cubes or strips.
Juice of 1 lime
2 kiffir lime leaves , torn in 1/2,  or grated rind of 1 lime
1 clove of garlic,  crushed
1/3 cup of sweet chilli sauce,  or more if you like it spicy
1/2 cup of water.
Mix all together,  put lid on dish and set TMX, 35 mins, (breast),  45 mins (thigh)
Add hard veggies in top tray.
Check rice at 20 mins after water boils.  Remove to Thermoserver to keep warm.
Add soft veggies to top tray.

Mix 1 teaspoon of cornflour with a little water and stir into chicken,  at 25 mins.

The rice is enough for 2 meals for us, I reheat in Microwave or freeze for another meal.
I place 2 bamboo skewers under heatproof dish for better circulation.

Spinach and Sweet-potato gratin.

Inspiration for this recipe is from Smitten Kitchen Blog. 
This gratin will serve 4.
It can be made GF by replacing the flour in the roux with cornflour'
It can be made dairy free by replacing the milk with Soy milk,  and leaving out the butter and cheese.
It is a tasty dish which can be served as a side dish,  or as a main with a salad.
It can be doubled.

Heat oven to 200 o C

Ingredients

1/2 large onion
2 cloves of garlic
1 Tablespoon of oil
300g.  of Spinach, OR  Silver beet,OR  Chard,  OR NZ Spinach, washed and drained.
250g Sweet Potato  OR Pumpkin, peeled and cut into 2cm cubes.
300mls of milk
35 g flour
1 Tablespoon of flour.
3/4 cup grated cheese.
Nutmeg.
Fetta OR Ricotta , Optional
S and P to taste.
thyme.

Method

Drop Onion and garlic on to blades,  speed 5 / 5 seconds.  Scrape down and add oil.
Cook,  5 mins/Varoma/speed 2.
Add spinach, and saute, 3 mins./100/speed 1.
Add pinch of Nutmeg and zap 5 seconds.,
Drain and push out liquid.  Discard liquid.
Set aside.
rinse out bowl
Add Sweet potato , zap speed 5 /5 seconds .
Set aside
Wash bowl.
Add to bowl 300 mls milk, 35 g flour and butter, good pinch of nutmeg.
Zap at 5 to mix,
Cook 7 mins/ 100/ sp2/

Into a heat proof dish (17/19 cm ),  place a layer of Sweet potato. Use 1/2 the mix.  Dot this with Fetta or ricotta,  if using.
Add  1/2 spinach,  then remaining Sweet potato,  then remaining spinach.
Sprinkle a little fresh Thyme over.
Pour the white sauce over and spread to edges.
Sprinkle over grated cheese.
Bake in oven until brown on top, 35/45 minutes.

Lemon Chicken.

I have adapted this recipe from Neil Perry's Steamed Lemon Chicken.  The finished dish is light and juicy.
Perfectly suited to cooking in the Varoma.  This amount would form part of Chinese banquet,  or for a family,  with rice and stir fried veggies,  a meal.

350g chicken thigh fillets, skin on,  cut into 3 pieces.
1  1/2 lemons,  1/4 length wise
pinch of freshly ground white pepper ,  to serve.
2 spring onions, julienned to serve.
MARINADE
1 tablespoon Shaoxing wine, ( could use rice wine vinegar or dry Sherry)
1  1/2 Tablespoons of light Soy Sauce
1  1/2 Tablespoons of Oyster Sauce
2 teaspoons Sesame oil
2 teaspoons of sea salt
1 Tablespoon of sugar.

Place chicken into heat proof dish that , will fit into the Varoma,  and has a lid or can be covered with foil.
Squeeze the juice from the lemons over the chicken,  Add the skins to the dish and stir.
Mix all marinade ingredients together and add to dish,  Stir.
Leave for 30 mins
Add 1 liter of cold water to TMX bowl,  place dish with chicken into Varoma and set TMX for 40 mins/Varoma/speed 2.
( I place 2 Bamboo Skewers under dish to allow steam to better circulate )
( If you wish to reduce the cooking time,  add boiling water to TMX bowl)

Clay Pot Chicken,

This Chinese dish is cooked mostly in the Varoma and then finished off on the stove.  The first step can be made the day before it is required,  refrigerated then finished off.  The recipe was inspired by an AWW recipe , in ,NO Carb,  NO Fat.
This makes 2 generous serves.

First step
pour  1 liter of water into TMX bowl and set Varoma in place.

Place into a heat proof cooking bowl,  that will fit into the Varoma,
400g chicken Thigh, cubed into 3 cm pieces
1 dessertspoon of each, fish sauce, soy sauce , Char Sui sauce
1 Tablespoon of lime juice,
10g of fresh lemon grass chopped
2 cloves of garlic, crushed.
1/2 large brown onion,  sliced into moon shaped slices
good pinch of chilli flakes,
1/2 cup of Chicken stock.
Stir
Cover with a lid or foil and place in Varoma.
Set 40 mins/Varoma temp/speed 2,    half way through stir.

Second step
50g of fresh mushrooms, ( or more) quartered ,
4 spring onions
1/4 0f a Chinese cabbage, cut into 4cm squares.

Pour the first mixture into a large frying pan and add second mixture, stir.
Cover with lid.
Bring to the boil and cook for 5 mins.
Thicken with  corn flour , ( I used 3 teaspoons full ), mixed with a little water.

Can be served as is,  or a packet of soft precooked noodles can be added and heated through.

Imitation Maple Syrup

Mum used to make this,  and we thought it was the real thing.  Of course after the war,  you couldn't buy many things,  so people made do.  Many years later when I found the real Canadian Maple Syrup,  I understood how clever Mum was.  This recipe, made in the TMX is as close as I can remember it.  You may wish to adapt the various components to suit your taste.

250g.  Honey,  ( I used yellow Box)
200g.  Golden Syrup
1 tablespoon of Vanilla Extract.
1 Dessertspoon of Cornflour mixed in 1/2 cup of water
1Tablespoon of lemon juice
a pinch of both Cinnamon and salt.

Weigh and measure all ingredients into TMX bowl.
Zap to combine.
Cook 100o /15 minutes /speed 2.

Taste and adjust as need be.  The flavor of the honey can make a big difference to the end result.

Mango Fluff

This recipe is based on Karonjulie's Banana fluff.  I have doubled the recipe and substituted the banana with fresh Mango. It is low in sugar and fat.

Makes 6 very generous serves.  Best made a day ahead,  but will keep for several days in the fridge.

2 packets of low- cal Mango and Passion fruit Jelly sachets.
500 mls of boiling water
10 g of Xylitol,  or other sugar substitute, to taste
250 g. mango flesh
400 g natural low-fat yoghurt.

Dissolve jelly crystals in boiling water.
Place all ingredients into TMX bowl and mix, speed 10 / 1 minute.
Pour into serving glasses and set in fridge.

Serve as is or with mango cubes and/ or passion fruit.

Salmon Steaks in Chraimeh Sauce

The sauce part of this recipe has been adapted to TMX from Yotam Ottolenghi's book Jerusalem.  There are 2 very good things about this recipe,  first it can be made ahead and secondly,  you can adjust the spiciness to suit your taste.  To convert to TMX,  I have  without any detriment to the end result,   changed the order of the  original process.
The Salmon is lightly grilled in a pan,  on top of the stove and when par cooked ,  the sauce is poured around the salmon and finished cooking in the pan , with the lid on.

4 serves. ( could easily double the recipe )

Into TMX bowl, add 1 Tablespoon of caraway seeds and roast, 5 mins/100/speed 1.
Add to bowl, 6 cloves of garlic,
                   2 teaspoons of sweet paprika
                    1 1/2 teaspoons of ground cumin
                   1/3 teaspoon of Cayenne
                   1/3 of ground cinnamon
                    1 green chilli, ( I used a pinch of chilli flakes and 50g of red capsicum pepper)
                   1 tablespoon of 0il.
Zap to form a thick paste,   then add
                   150 mls of water
                   3 tablespoons of tomato puree
                   2 teaspoons of sugar
                    2 Tablespoons of lemon juice.

Zap again to form a sauce.

Dust salmon with flour.
Brown salmon in hot pan in a little oil,  on all sides.
Pour sauce around Salmon,  put lid on pan and simmer until cooked to your liking.
Garnish with coriander leaves and lemon wedges.
Serve with fresh white bread and salad.

Value Added Bread

This bread has added grains and fiber,  to add to the nutritional value of each slice.  Although I have used cooked Quinoa,  you could use Quinoa flakes or Quinoa flour.  The Freekeh, I have left as whole grains to give the bread texture,  but again you could zap the grain in the TMX to give a finer texture.I used Amaranth flour and Psyllium husks for added fiber.  I have also added liquid Malt ,  to balance the flavor.  This could be substituted with  1/2 the amount in honey.

Pre heat oven to 220 o, with dish of water in bottom.

155g of mixed grains.  (Quinoa , cooked 50g.  Freekeh 50g.  Amaranth flour 50g.  Psyllium husks 5 g.)
400g of white bread flour or wholemeal bread flour.
3 teaspoons of  dried yeast
50 mls of liquid malt
300 to 320 mls of warm water.
Seeds to decorate.

If using whole grain Freekeh, measure the grain into TMX bowl and  pour 300 mils of boiling water over.  Let soak and cool in the bowl until the temperature reads 37 o on the dial.
When it gets down to this temperature, add rest of ingredients
Knead for 6 minutes. ( you may need to add the remaining 20 mils of water)
Let rise in bowl ,  when it pushes the cap out,  it is ready to form into a loaf.
Remove from bowl and place on thermo mat,  push air out and knead for 1 minute.
Flatten into a disk and roll into a log shape.
Form into a free form loaf or place in lined bread tin.
Dress with seeds,  spray with water and cut 3 , 1 cm. slashes in top.
Cover with plastic and let rise to double.
Bake for 30 minutes , turning around 1/2way through.
Test with digital thermometer, if not cooked return to oven , out of tin, and bake for another 5/10 minutes.
Cool on wire rack.  Don't cut until cool. (If you can resist hot bread with Butter)

Passion fruit Flummery

Although creamy,  this is dairy free. I used Splenda instead of sugar, to make it less calories.  I have also made 1/2 the original recipe as the full recipe would have been too much for the TMX bowl. This provides 4 serves @ about 60 calories a serve.

1 dessertspoon of plain flour, ( 8g. )
1/2 cup of sugar,  ( I used 1/3 of a cup of Splenda,)
1 dessertspoon of gelatin, ( 9g.)
1 cup cold water,(250g )
Juice of 1 1/2 oranges
Juice of 1 lemon 3 passion fruit pulp,  or 3 dessertspoons of tinned passion fruit.

Add, flour, sweetener, and gelatin to TMX bowl,   mix at speed 5/ 5 seconds.
Add water, mix sp. 5 / 5 seconds.
Cook on Varoma for 3 mins,  then 4 mins at 100.  The mixture should boil.
Set aside in bowl,add juices,  ( or leave in TMX bowl and ) place in fridge,  until cold.  (I did this part and then went shopping.)
When very cold,  place BUTTERFLY into bowl with cold jelly and whip until white and thick, Speed 4, at least 7 mins, with cap out.
Scrape down during whipping.
Add passion fruit in last 15 seconds.
Pour into 4 serving dishes,  place in fridge to set up

Serve with fresh fruit and additional passion fruit pulp.