Santa Balls

The quality of ingredients is important.  Use the best you can afford. 

100 g Macadamian nuts, roasted best.
200 g milk chocolate, I used Lindt, but Cadburys cooking chocolate would be O K
2 Tablespoons of cream, 40 mils
400g Xmas pudding. Use a good one. Break into 2 cm cubes.
1 tablespoon of Brandy, rum or a liqueur that will complement the pudding.  I used Peach Brandy. 

300 g of extra chocolate to dip. 
Pen with white chocolate.  You can buy these at Supermarket.  Queen brand
Method

Grind Macadamia nuts until the size of rice grain.  Set aside.  No need to wash bowl.                                                       
Add broken up chocolate to bowl and grind 10 seconds, speed 9. Scrape down and add cream. 
Heat at 50, speed 1 until chocolate is melted. 
Add nuts, pudding and liqueur to bowl and mix on reverse,  until all is incorporated but fruit in pudding is not cut up. 
Use a spatula to see that chocolate and nuts are well mixed through. 
Tip into a dish and refrigerate to firm up mixture. 
Use a 4 cm ice cream scoop to form balls and roll in hand. 
Return to fridge to chill.  This will make dipping in melted chocolate easy. 
When balls are well chilled,  dip in melted chocolate, drain well and place on cooking paper on lined tray. 
Decorate however you wish. 

Keep in container in fridge, but best served at room temperature. 
Makes 25
The bought ones cost $3 each. 
Inspiration for this recipe came from Exclusively Food and Nigella.  Of course adapted to TMX

Ciabatta

This Ciabatta is made with Sour Dough starter.
Each time we visit Hobart , I find a reason to eat at Smolt. The food is always very good but the Ciabatta they serve with olive oil and Balsamic dip is outstanding.  I think this is the reason that I have not made Ciabatta before.  With just an ordinary domestic oven , how could I make anything so good.!
While looking at some Blogs,  I came across "Fig Jam and Lime Cordial".  How on earth have I missed this wonderful site with a true Bread Tragic .
After spending a morning drooling over Celia's recipes I decided to give her Ciabatta a go.  I have converted the process to TMX and made slight changes.  I made a 1/2 recipe .That is 2 Ciabatta.

Ingredients
150g Sour Dough starter
335 mls  iced water
250g fine Semolina
250g white bread flour
9g salt.

In TMX bowl add all ingredients and knead for 1 minute
Leave in bowl and after 1 hour ,  knead again for 1 minute
Leave in bowl and Knead again for 1 minute.
Remove the dough to a well oiled bowl,( it will be very sticky) cover  with plastic wrap and allow to prove until double. depending on weather this will take between 6 to 8 hours.

Heat oven to 220 FF degrees. Place heavy baking tray or pizza stone into oven to heat.

When double tip onto a well floured mat, I used Semolina.  Fold top 1/3 over and then bottom 1/3 over first fold.  You may have to use a plastic scraper and well floured hands.
Cut in 1/2.
With aid of large plastic scraper lift dough onto well floured baking paper. Stretch it out a little along ways.

( This will be slid on to tray in oven. ) Do the same with second piece.
Slide into oven and bake for 25 minutes Turning tray at 10 minutes.Pull out Baking paper.
Lower temperature to 175 degrees and bake for a further 15 to 20 minutes.
Remove and cool on rack.


The crust and texture are perfect but I would have liked the crust browner.  The next ones I baked were browner. !

Armenian Nutmeg Cake

I have combined and adapted several recipes to make this in the TMX.
It is quick to make, easy and economical and very tasty.  The nutmeg also reminds me of Christmas.
This is 1/2 the ingredients as in most recipes but will still make 6 serves.

Set oven at 160 FF

 Ingredients
1 cup plain flour 
3/4 cup of brown sugar, (I used !/2 dark brown and half brown)
1/2 teaspoon of freshly ground Nutmeg. (this is important,  the stuff in the bottle will not do.)
1/4 teaspoon of baking powder
65g g  butter
1/4 cup of milk with 1/2 teaspoon of Carb soda stirred in.
1 egg
1/2 cup of walnuts
extra 2 Tablespoons of walnuts to sprinkle on top.

Method
Add flour , nutmeg, sugar and baking powder to TMX Bowl and mix, 15 seconds/ speed 7
Add butter and mix 10 seconds/ speed 5
remove 150 gs of mixture from bowl.  ( to do this set scales and with a spoon remove 150 gs. , this is about 1/2 the mixture.)
Press the removed crumbly mixture and with your hand in to the dish you are going to bake the cake in. I used a 23cm diameter dish with a slightly scooped base. it is the same one that I use for the Belgium Lemon Tea Cake.
with the remaining mix in the bowl add 40 g of walnuts and mix on speed 5 for 7 seconds.
Add egg, milk with the carb soda and mix speed 5 for 10 seconds.
Pour mixture into case and scatter extra chopped walnuts over surface,
bake in lower 3rd of oven for between 30 and 45 minutes.  test with skewer after 30 minutes.
If top is browning too fast,  turn the temperature down a little.
leave in dish for 10 minutes and then remove and cool on a wire rack.

This is nice as is but can be buttered. also nice served with cream or ice cream.
Can double recipe.

Walnut and Coffee Bliss Balls

So easy and so tasty made in the TMX.

1 cup walnuts
1 cup coconut
1/2 cup of natural almonds
2 Tablespoons of Agave nectar or sweetener of choice
2 or more Tablespoons of liquid coffee essence such as Bushells Coffee and Chickory
1 teaspoon of instant coffee
1/2 up of good quality cocoa powder for coating.

Place all in TMX bowl and mix 10 seconds/speed 7
Scrape down.
Mix again,  10 seconds/speed 7 or until a course paste is made. OK to have some texture from the almonds.
remove from TMX bowl into a dish
Using a 3cm ice cream scoop make small balls and roll them in your hand .
Drop into bowl of cocoa powder and roll around to coat.
Store in covered container in fridge for  up to 2 weeks

Xmas Pud, steamed in TMX basket

Christmas Pudding with carrots - achookwoman « on: December 01, 2009, 01:05:58 PM » Xmas Pud  Makes 25 plus serves. Ingredients: 500g. raisins 500g sultanas 125g dates 125g currents 185g peel 125g cherries 125g slivered almonds 500g fresh bread crumb 1/2 cup or more of brandy 500g light brown sugar 500g butter 10 eggs 4 grated carrots 1 1/2 teasp. spice 3 Tablesp. golden syrup 1 1/2 teasp. sea salt 125g plain flour Method: Soak fruit in brandy over night. cream butter and sug. in T.M bowl,after zapping the sugar and adding room temperature butter. Add eggs one at a time, and beat to incorporate. Tip soaked fruit into a VERY LARGE bowl, then mix every thing else in by hand. This can be separated into several small bowls or at least 2 bowls. Boil for 5 hours in well sealed basins. notes Peel and cut carrots into chunks, "grate" in T.M. until fairly small , but not mash. Fruit can soak for as long as you like, but more than 12 hours. I line the basins with oven bags. When the puddings are cooked and cool, I remove them from the basins they were cooked in, still enclosed in oven bags and then vacuum seal them. I keep them in the frige. The puddings need to be reheated on Xmas Day. If large ,for 1 1/2 hours. If small for 3/4 hour or if they are the size that will serve 4 , then 4 mins. in the microwave will do. The puds that are vacuum sealed can be simmered for up to an hour. Sounds like a lot of fiddle but I usually make them over a couple of days in winter when it is too cold here to go out side. I also do the 5 hour boil on the combustion heater. This pud has a loose texture and lovely flavour.  TO STEAM XMAS PUDS IN TMX BASKET Line TMX basket with an oven bag. Push 1.1 kilo of mixture into bag. Leave a little room for expansion, tie with string. trim off most of excess bag. Place 1 litre of water in bowl. Set TMX, 70minutes/98  or 100 degrees/speed 3 place a heavy bowl over hole to keep steam in as cup won't fit with pud inside . to reheat, either place in basket and re heat for 30 minutes or reheat in microwave 10/12 minutes.

Roasted Red Capsicum Sauce

A dear friend sent me a bottle of Toscana Roasted Capsicum Finishing Vinegar.  It was delicious when mixed with EVOO and used as a dressing.  I looked at the ingredients on the label and thought,  I can make that in the Thermi!! 
I made it using the ingredients as a guide.  The result was nothing like the original,  but equally delicious.  This is more like Plum sauce or sweet Chilli Sauce. 
It would make an excellent Xmas gift. 
This recipe makes about 600 MLs. 

Ingredients. 
500g of roasted and peeled red Capsicums. (Roast under grilled in oven  or over gas flame,  pop into plastic or paper bag to steam and then remove all chared skin. )
220 g raw sugar.
150 g of BOTH Balsamic and Apple vinegar
1 teaspoon of whole cloves
1 teaspoon of whole black pepper corns
3 bay leaves.  I used fresh ones but dried would be ok
1 teaspoon of salt

Method
Place all ingredients into TMX bowl , cook 30 mins/ 100o/speed 2
When cooked, remove bay leaves
Mix by slowly turning the speed to 10 for 20 seconds.
Using a spatula, scoop some of the sauce out and test for salt and the mixture should be smooth and thick. 
If not , mix for another 10 seconds on 100. 

Notes
Although I thought I would use this to mix as a dressing , I think it could be poured hot over Philly cheese as a dip.
Brushed on chicken or fish and steamed in Varoma.
Used as a flavor boost 
Served with sour cream and corn fritters. 

Glazed Walnuts

This recipe is dedicated to Katie, Cookie and Bedlam ,  who are great problem solvers.   I bought a small bag of nuts at the Salamanca Market and adapted the idea to use coffee instead of Cardamon.

300g good fresh walnut halves or pieces.
1 egg white
Pinch of cinnamon
1 rounded dessertspoon of granular instant coffee.
 1/4 cup of Raw caster sugar.
Pinch of salt

 Set oven at 160 o C FF

Place butterfly in TMX bowl , add egg white and beat until frothy.
Add rest of ingredients EXCEPT walnuts.
Mix on speed 3  1/2 until well mixed.
Add walnuts to bowl and with spatula mix nuts into coffee mix until all well coated.
Spread on to lined oven tray, separating nuts so not stuck together. May need 2 trays.
Bake in preheated oven for 6 minutes.
Remove from oven and turn over nuts. Separate again. Return to oven until not sticky to touch. About 7 minutes.
Allow to cool on tray.
Will keep for 2 to 3 weeks in an air tight container, out of fridge.

Notes
Ideal Xmas gift.  100g a good gift size.  I paid $6 for 60 g.
Could replace Coffee with Cardamon or other spice mix.

Salty Caramel Sauce.

This is an adaption of Alistair and Tenna Wise's recipe.  It is taken from their amazing book, Sweet Envy.  I have Made  it 3 time in the last couple of weeks and it just disappears. What I like about the recipe is that it is  a true caramel that is first made in a pan on the stove.  So you can control the color and therefore the depth of Flavour. Each time I have made it I have ended up with sticky lumps of caramel in the bottom of the pan.   Not to worry,  just 1 minute, speed 7 in TMX and it is perfect. I am sure that this is my problem and not the recipe.

400g caster sugar
160 liquid glucose
60g butter
10 g sea salt flakes
600 most thin pouring cream. ( I used 400g of thickened great and 200g milk. )

Place sugar and glucose in a large thick based saucepan, over medium heat and heat and stir until sugar is de solved.
Up heat to caramalise the sugar to a nice rich brown.
Add butter and salt and stir until incorporated.  Careful , it may spit.
Remove from stove and add cream and milk in 3 additions.  Stir well.
Tip into TMX bowl and mix for 1 minute at speed 7.
Pour into sterile jars and cool.

Notes
When cold stir through ice cream and with extra on the side.
Good over waffles with ice cream.
Make ideal Xmas gift.

Peppermint Crisp Ice Cream

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Peppermint Crisp Ice Cream
500 mls of thickened cream
200 mls milk
200 g sugar
100 mls of mint liquor, like Creme de Menthe.
2 Peppermint Crisp Bars, chopped with knife into shards

Method
Place sugar into TMX bowl and grind Speed 10 for 10 seconds. Scrape down.
Add cream, milk and mint liquor.
Mix speed 3 until sugar is incorporated. About 30 seconds.
Churn in Ice Cream machine until soft frozen, adding Peppermint Crisp in last minute of churning.
Freeze.

This will not freeze hard because of the liquor.

For Children, leave out the Creme de Menthe and add a drop of green colour

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Carrot, nut and dried fruit balls

Wow,  these were posted in today's Age Newspaper,  recipe by Nicole Avery. .  I have adapted them to the TMX and changed the ingredients to suit our taste and to what I had available.  made 30 , 4 cm balls.

Ingredients
 3/4 cup chopped carrot
2 cups almonds
2 cups dates, cut in half to see that there were no stones.
3/4 flaked coconut
3/4 cup if dried fruit,  I used a mix of Apple, Apricot and pear.  The original recipe calls for dried Pineapple.
1 dessertspoon of Cinnamon powder. ( original recipe used double this amount )
1/2 cup of desiccated coconut extra to roll balls.

Method
Place carrot into TMX bowl and cut 2 seconds/ speed 5.
Place remaining ingredients into TMX bowl, except extra coconut, and Turbo for 4 seconds 3 times.
Continue to mix on speed 7 until the mixture easily clumps when pressed in your hand.  Keep mixing and testing.  Don't mix until you have a paste.   There should be some texture. 

I used a 4 cm Ice cream scoop to form balls, then roll into coconut. 
Place in container in fridge to firm up. 
Can be frozen. 

Besan Flat Breads

The original recipe was published in Gourmet Traveller as Chickpea, Cumin and Rosemary Flatbread. I have adapted the recipe to TMX and changed the cooking method.
This will make 8 to 10 flat breads. It is quick to make and very easy and quick to cook in a heavy based frying pan.  Very little oil is used in the cooking process.  They can be reheated until crisp and used as 'chips'.

Ingredients
130g Besan flour. ( chickpea flour)
1 Tablespoon of Rosemary , stripped from stalk
Pinch of Chilli powder
1 teaspoon of ground Cumin
2 cloves of garlic
1 teaspoon of Baking powder
2 teaspoons of lemon juice
20 mls of olive oil
250 mls of cold water
Salt and pepper.

Method

Place flour, Rosemary, chilli, Cumin, garlic, and baking powder into TMX bowl and mix on speed 7 / 15 seconds.
Add lemon juice, oil, cold water and S and P, mix speed 7 / 15 seconds.

Stand for 30 minutes before using.

Heat a heavy flat pan and brush lightly with oil.
Pour a small amount of batter into pan and tip to form a thin circle.
Cook until brown underneath,  just a few seconds.  Bubbles will form."
Turn and cook other side.
Place on a dish and cover with a tea towel.

Notes
These can be cooked on the flat plate of a BBQ.
Curry paste can replace the Rosemary, and served with a curry.
The original recipe served them with olive Tapenade and Goats Cheese.

Warm Chicken Salad. A Varoma recipe

Start this recipe 30 minutes before you wish to serve the meal.
It is all prepared in the Varoma except the salad leaves.
This serves 4.
The recipe is adapted to the TMX from Melbourne Age, Good Food .

2 fresh Bay leaves
1 sprig of thyme
2 smashed cloves of garlic
1 full large chicken breast, skin and bone free.  Sliced into flat serving pieces about 6x3 cm.
Chicken stock, enough to cover the chicken, ( I used 1. 1/2 cups)
Salt and pepper to taste.150 mls of best EVOO
Juice of 1 large lemon
1/2 cup of lightly roasted pine nuts
1/2 cup sultanas
200 g green beans topped and tailed
2 large handfuls of salad greens.

Method

Place 1 liter of cold water in TMX bowl.
Place sliced chicken, bay leaves, thyme , stock ,garlic. and S and P in heat proof dish that will fit into Varoma.  An oven bag can also be used.  Cover dish with lid or plastic wrap.
Place an egg ring or 2 bamboo skewers in Varoma  (to allow steam to circulate)  place dish on top and cover with Vatoma lid.
Place green beans on top of cover on chicken.
Steam 30 minutes, removing beans after 10 minutes and refresh in cold water.
While chicken is steaming, place salad leaves in serving bowl and top with blanched beans.
Mix EVOO and lemon juice in a bowl and add saltanas and pine nuts.
When chicken is Cooke, remove from Varoma and set aside and empty  out water from bowl.
Tip in EVOO mixture and mix on reverse  for 5 seconds.  The residual heat will warm this mixture.
Strain the Chicken and place over salad leaves and tip the mixture from the TMX bowl over the salad.
Serve immediately.

Notes
Slivered almonds can replace the pine nuts.
The poaching liquid can be prepared earlier.
I served this with fresh crusty bread.

Tahini biscuits

Morning Tea in new Cafe in Kyneton.  Piper StreeT Food Store.  Lovely coffee and I enjoyed a Tahini biscuit, made in house .
I thought it was a bit like an Anzac but a bit more substantial and probably no butter.   Could also be made gluten free.  Also no nuts,  so good for school lunches.  How healthy is that!
Ingredients , in order of use.

Set oven at 160o C

120 g of Tahini, mix jar well so oil is incorporated.  For a thinner crisper biscuit,  increase to 150g.
2 generous Tablespoons of Golden Syrup,  increase to 3 T for a crisper biscuit.
125 g brown sugar
3 Tablespoons of water
1 teaspoon of Carb Soda
50 g coconut
150g mixture of sesame seeds and sunflower seeds.
160 g rolled Oats


Method

Combine Tahini, Golden Syrup and brown sugar in TMX bowl and mix on speed 5 until all comes to form a soft paste.  Scrape down bowl and mix again speed 5 / 10 seconds
Add water and Carb Soda, mix on speed 5/ 10 seconds.
Add coconut and seed, TURBO twice
Scrape down bowl. TURBO once.
Tip mixture into a large bowl and add oats.
Fold oats into mixture,   It will be very stiff.
Use a small ice cream scoop to make balls the size of a walnut.
Place on a lined tray and press firmly with wet fingers.
Bake 20 minutes at 160 oC. Turning trays after 10 minutes.
Leave on trays for 10 minutes to set up and remove to wire rack to cool

If you like your biscuits crunchy on the outside,  after 10 turn them over and pop back in oven until they have dried out, 5 to 10 minutes.

Makes 24 to 30, depending on size of icecream scoop.

Lentil Dip

This recipe is a very tasty variation on "lentil and Sun dried Tomato dip", from"Worlds Best Diet" cook book. I have adapted it to TMX.

1 cup , 200grams, cooked lentils, ( I used brown but any colour could be used.) Well drained and rinsed , canned would also be ok.
35 g of semi dried tomatoes , in oil ok.
Juice of 1 lemon
1 generous Tablespoon of olive oil. 
Pinch of chilli powder
2 teaspoons of ground Cumin
I large clove of garlic.

Place all in TMX and mix , speed 7 until tomatoes are well chopped.
Scrape down and add more oil or Greek Yoghurt and mix again until desired consistency is reached.

Notes.

I used yoghurt as I am watching calories.   But did make a batch with additional oil and it was equally good. ( visitors took this lot home)
Added some to a cheese sandwich, good.
Could add olives.
Could be served with carrot, celery sticks or cucumber slices.
Don't be put off by the look because the taste is amazing.

Sour Dough crumpets with sultanas and walnuts.

So simple.  I love toasted Fruit toast for breakfast. this is easier, keeps well in plastic container and freeze well.
To 1 cup of SD starter , add 3/4 cup of sultanas mixed with chopped walnuts.( 3/4 cup total amount )
Follow recipe down a couple of recipes in this Blog.
Can double recipe.
Can use starter straight from fridge.

Yoghurt

2 litres of yoghurt is too much for us,  so looked for ideas to make 1 litre.  This is what I did,  easy.

1/2 cup of yoghurt,  didn't say pot set  but did contain lots of good bacteria.
1 litre of UHT milk, fresh would be ok.
 Electric yoghurt maker,  but could use small Thermoserver or wide mouth Thermos.

Process
Switch on electric yoghurt maker
Pour hot water into container that is to take the mix. ( to warm it)
Pour 1 litre of milk into TMX bowl and heat to 37 degrees, speed 2
When 37 light stop flicking, stop machine and add 1/2 cup of bought yoghurt.
Mix for 30 seconds, speed 1.
Check to see that the added yoghurt has mixed through.
Empty out warm water from container add pour in mixture
Place in Electric machine and set for 10 hours.  ( i do this over night)
I place a tea towel on top to keep the heat in. 

This made a light set yoghurt.
Can add powdered milk to make a thicker set but I don't like the taste

Soda Bread

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This recipe is different from other Soda Breads  that are on the Forum,  so I have decided to post it.  It also reminds me of the Soda Bread that we had at a Pub in Ireland, several years ago.  I have adapted the recipe from. Justin Gellatly's book, 'Bread, Cake Doughnut , Pudding. ' to TMX.  I have also made small changes to the ingredients.
The finished loaf has a beautiful crisp crust, great texture with  healthy grains and  satisfying taste.
It makes an 800gram loaf, will keep well,  toast, but will also freeze. 

Set oven at 200o C
Ingredients.
250 grams coarse or standard strong  wholemeal flour. ( I used BioFort Golden Wholemeal, by Laucke.)
250 grams Self Raising flour
80 grams of oatmeal, ( I used rolled oats6 grams of Bicarbonate of soda.
12 or 6 grams of salt. ( Laucke flour has added salt)
12 grams of soft light brown sugar.( I used Coconut sugar)
200grams of water
250 grams of buttermilk or yoghurt.( low fat ok)
1 teaspoon of oil to brush loaf before baking.

Process
Place all ingredients in TMX bowl and knead for 2 minutes.
Tip out on to baking tray Lined with silicon  or baking paper.
Form into a round cob shape , brush with oil and sprinkle a few rolled oats.
Cut a cross into loaf, about 1/4 way through.
Let sit on bench for 5 minutes.
Bake 45 minutes, turning 1/2 way through.

Notes.  My loaf took 45 minutes as it was fairly high.  A flatter loaf may be cooked in 35 minutes.
             This loaf can be cut when still warm. 

Sour Dough Crumpets, NON TMX

I am posting this recipe here as many people make Sour Dough bread in the TMX and wonder what to do with an excess of starter,  this is an easy and delicious way to use it.

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These are so easy , and good to use up some Sour Dough Starter.  I fed the starter in the morning,  left it on the bench all day and went out. While out I bought some crumpet rings as I think the normal metal egg rings are too small. The rings I bought are 'd.line' egg and crumpet rings,  non stick and about 9 cm  diameter. They were $1.79 for a packet of 2.  I bought 2 packets.  These are much better than the large silicon rings as they cook the edges of the crumpets as the base is cooking.
The recipe I used is from an English site,  King Arthur.
Ingredients. For 4 crumpets.  Mix and cook 4 at a time.

1 cup, 250 mls of sour dough starter
I teaspoon of sugar
1/2 teaspoon salt
1/2 teaspoon carb soda.

Method
Oil a large non stick flat based frying pan.
Oil rings and place in frying pan to heat.  Place rings so that the rim is outside .
Pour sour dough starter into a 2 cup jug.  It will bubble up when the carb soda is added.
Add sugar, salt and carb soda.  Give it a good stir.
Pour immediately into rings.  About a 1/4 cup into each.
Cook over moderate heat for 7 minutes.  You will notice that edges are starting to set and slightly pull away from ring.
When top has just set,  the rings can be lifted off.
Flip crumpets to cook top slightly.  Remove and cool on cooling rack.

Continue with above method.  No need to re oil rings, but do brush oil on pan between batches.
Notes.
These do not taste sour. 
Some were thicker than others.  The very thick ones,  I split before toasting.  The thinner ones were toasted without splitting.

Artichoke dip

I always keep a tin or jar of Artichokes in the pantry.  They give an ordinary salad a nice kick or in this case can be turned into a dip or spread.  Low fat and low calorie,  they are nice with some bubbles before a meal or as a base for a pizza.

Ingredients
1 , 400 gram tin of Artichokes, yields 6, or 240 gs when drained.
1 clove of garlic
1/2 a lemon, rind removed with a vegetable peeler, juiced
1 dessert spoon of sour cream,  light OK
Olive oil, enough to bring the mixture together, about 1 tablespoon

Method
Drop garlic and lemon peel onto spinning blades, speed 7
Scrape down and zap again. Scrape down and add remaining ingredients and mix on speed 7. Scraping down several times until you get a consistency that you like.
Scrape into serving bowl.
Serve with crackers, carrot and celery sticks or with Naan bread.

Florentines

I have been wanting to make Florentines for years.  When I saw Annabelle Whites name on this recipe,  I knew this was the one.  I hate it when I see cornflakes in shop bought Florentines,  these are the real deal with flaked Almonds.
I tripled the recipe,  but will publish the original amounts.  The one in the photo was baked in a muffin top tray,  lined with silicon.

Ingredients
70g butter
75 g sugar
1 1/2 tablespoons of sour cream
25 g mixed peel
50 g currants or sultanas
110 g sliced almonds
10 glazed cherries,  sliced into quarters
4 knobs of preserved ginger,  sliced into thin pieces
1 cup of chocolate buttons.

Method

Set oven 180 o C

Weigh butter and sugar into TMX bowl and dissolve sugar,  100 / speed 3 / 6 minutes.
Add remaining ingredients,  except for Cherries and Chocolate.
Set REVERSE, mix on speed 1 for 5 seconds.
Tip into bowl and fold gently so that all almonds are well coated.

These are best baked in silicon cup cake containers or containers lined with silicon sheets.

Bake 10 to 15 minutes.  The mixture should bubble and a few brown spots should show on some of the Almond flakes. 
They are baked and left to cool in the containers.  Then removed. And the chocolate added to the back.
The Florentine in the photo was baked in a muffin top tray.
The cherries were added just prior to placing in the oven.
Annabelle's instructions are for cup cake size Florentines.  A tablespoon on the mixture is placed in each cup cake and pushed down with your fingers.


Bake for 25 minutes or until lightly brown.

Melt chocolate in dish in microwave, stirring  every 30 seconds.
Spoon melted chocolate on to back of large Florentines or place liquid chocolate into small zip lock plastic bag with a tiny hole in corner and pipe thin threads of chocolate across top of Florentines.

Lemon Tea Biscuits

These 'freezer' biscuits are novel in that they are made with Lemon Flavored tea. The TMX is perfect for grinding the tea.  The original recipe did not suggest that they would be suitable to freeze,  but I tried it and they froze beautifully.
makes 30+ biscuits.
Set oven 350 o C FF

Ingredients
4 teaspoons of lemon flavored tea. ( I used 4 tea bags of Lemon Twist, Twinnings)
1/2 cup sugar
240 butter
1/2 teaspoon salt
2 teaspoons of Lemon Extract, ( I used food safe Lemon Oil )
1/2 teaspoon Vanilla
2 cups of plain flour

Method
Grind tea and sugar, speed 10 / 20 seconds
Add butter and mix, speed 4 / 20 seconds
Add salt, lemon Extract and Vanilla and mix, speed 4 / 10 seconds
Fold in flour on REVERSE.
Look in the hole in the top and stop machine once incorporated.
Roll into 2 logs.
Firm up in the fridge for 30 minutes.
Slice of discs about 1 cm thick and bake for 15/20 minutes.

Or you can freeze logs to use later.

Spicy Cauliflower Fritters

Although there are several recipes for Cauliflower fritters or patties,  this is a little different.  The original recipe was in the Age and the recipe by Steven Manfredi.   It has a mild Middle Eastern flavour.

This is 1/2 the recipe , so can easily be doubled.  I shallow fried the patties and reheated in the Air Fryer.  The 1/2 mix made 12 small patties, 7x4 cm.  I served them with Sweet chilli sauce.

160 g cauliflower
60g plain flour
1 1/2 tablespoons of parsley ,
1 clove garlic
1/2  an onion
2 eggs
3/4 teaspoon of ground cumin
1/2 teaspoon of cinnamon
1/4 teaspoon of turmeric
Salt and pepper to taste.
1 tablespoon of oil

Method
Cut cauliflower into small pieces
Steam cauliflower in Varoma until soft, ( 25 mins) set aside
Tip hot water out of bowl and rinse in cold water to cool bowl.
Add onion , garlic and parsley and chop, speed 5 for 10 seconds.
Add eggs, flour and spices and mix for 5 seconds.  Scrape down and mix, 2 seconds.
Add warm Cauliflower and mix on speed 5 for 2 seconds.  Mix should be a bit chunky.
Heat oil and fry until brown.  Flip and cook other side.
Remove and place on hand towel.

Prawn Toasts

Prawn toasts. made in TMX and baked in Air Fryer. « on: Today at 05:07:51 AM »

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Love these, as they are so versatile.  Can be served as a nibble with drinks, entree,  main meal with salad, part of Chinese banquet,  or with soup.   Although Prawns are the traditional base,  firm white fish could be used.  A simple soy sauce or sweet chilli can be served with them.  They can also be cut into fingers, rounds or triangles.
They are traditionally shallow fried but to reduce the amount of oil , I have sprayed them with Rice bran oil,  and baked them for 5 minutes in the Air Fryer. 
I have used Jill Dupleix's prawn recipe and have adapted it to TMX.

Ingredients
12/14 slices of white sandwich Supermarket bread. Stale is best.  Important that it is not too thick as needs to be thin to crisp. Edges trimmed.
500g green (raw) prawn meat.
1 clove of garlic
3 to 4 rings of fresh green ginger,  should be approximately 1 Tablespoon
1 teaspoon salt
1 teaspoon cornflour
1 Tablespoon of Chinese rice wine
1 egg white .
1 teaspoon of sesame oil
2 Tablespoons of white sesame seeds
Can of Rice bran Oil or oil for shallow frying.

Method
Add ginger ,garlic , cornflour, salt to TMX bowl and mix on speed 7/7 seconds, scrape down.
Add egg white , sesame oil  and Rice wine,  mix, speed 7 for 7 seconds. Check to see that ginger and garlic are very finely chopped.
Add Prawn meat and press TURBO button twice.  Check that there are no whole prawns in the mix.
This can be made the day before required.  Keep covered in refrigerator.

Lay trimmed bread on bench and spray lightly with oil.
Turn slices over.
Place 1 rounded dessertspoon on Prawn mix on each slice and spread to the edges of each slice.
Sprinkle with sesame seeds.
Spray prawns lightly with oil.
Bake in Pre heated Air Fryer for 5 minutes.  (the time will depend on how thick the paste is spread.)
I baked full slices and then cut them. 
2 full slices fit into wire basket.
Can bake several lots and keep warm while cooking more.

If you haven't an Air fryer you could preheat a heavy frying pan to hot and brown the base of the bread and then finish off in the oven under the grill.  Being careful not to over cook the Prawn mix.

Rum and Raisin Banana Cake

Best banana Cake ever, says DH.  I had given up making banana cake as they somehow always seem to taste the same.  This one doesn't.  This is not what it is called in "Country Living" where the inspiration came from.  There it is called, Coffee, Banana and Cardamon Loaf.   I have adapted it to the TMX and made other minor changes.
Ingredients
225 Raisins
150 mls hot water
2 generous teaspoons of good quality Instant Coffee
2 Tablespoons of Rum
110 g butter softened
140g Dark brown Sugar
generous teaspoon of ground cardamon
2 eggs
2 ripe bananas, ( 180 peeled weight)
225 Self raising flour
1/4 teaspoon of Bi carb soda.

Set  Oven to 180 o or 160 FF.
Method
In a bowl, place Raisins , coffee and Rum and pour boiling water over and stir.
Collect together rest of ingredients and line a loaf tin.
Into TMX bowl place butter, sugar ,eggs  .and cardamon
Mix speed 5 for 1 1/2 minutes.
Scrape down sides and mix, speed 5 for 15 seconds
Add banana and mix speed 5, 20 seconds.
Add carb soda and flour and mix on KNEAD until incorporated.  Just a few seconds.
Add raisin mixture  and mix for 5 seconds, or until mixed through.
Scrape into lined baking dish.
Bake for 1 hour, testing and for further time if needed.

Ice if required
275g. Icing sugar
2 teaspoons of Rum
1 teaspoon of coffee dissolved in a little boiling water.  Enough water to make asoft but not runny icing.

Herbed Sour Dough Rye Noodles

This is a most unusual recipe for pasta,  but it certainly works and is much more versatile than I expected.  It can be a base for both simple and complex sauces. 
I have adapted the recipe , to TMX, from one found in  "the Nourished Kitchen", by Jennifer Mc Gruther.
Need to start the simple process the day before needed.
Will make 6 generous serves.

Ingredients
2 cups of bread flour
1 cup rye flour
a good handful of fresh herbs , such as parsley, dill and chives.
3 whole eggs
1 cup of sour dough starter

Method.
Add fresh herbs to TMX bowl and mince on speed 7 for 7 seconds
Add eggs, mix, speed 5, 5 seconds
Add starter and flours and knead for 4 minutes.
Leave in TMX bowl and stand over night in a warm place.

Next morning,  remove from bowl and divide into 3 equal portions.
 Form into disks. ( each disk will make pasta for 2 generous serves.).
let sit on bench for 15 minutes before folding through pasta machine.

Process as for any pasta and boil in salted water until it rises to the top of the water.
Cooks in about 4 minutes.
Strain and place in bowls and top with sauce.
I made a sour cream sauce with garlic and crab.

Sour Dough, Rye and Wholemeal Full Flavored Loaf.

I wanted to make a wholesome loaf of bread.  This loaf fits the bill but with the added bonus of being FULL of flavor.  It is slightly sour as the Rye and Sour Dough predominate, but if you have a savory palate,  you will like it.   If you like things a bit sweeter,  then add 1 Tablespoon of Golden Syrup, Honey or molasses to the dough.
Remember that Sour Dough Bread cannot be hurried.

Ingredients
400g  of active Sour Dough Starter
300g Rye flour
200g Wholemeal flour.( I used Laucke BioFort Golden Wholemeal)
250g warm water
If you do not use Laucke flour that has sugar and salt added, then add 1 teaspoon of each.
Optional, 1 level Dessertspoon of Honey, Golden Syrup or Molasses.

Method
Place all in TMX bowl and Knead for 4 minutes.
Leave in bowl and allow to double in a warm place. Mine took 17 hours.  My starter was not fully active and it sat in a cool room over night.
Sit bowl back on base and knead for 1 minute.
Turn out on to a well floured Sil Mat and fold over several times.
Roll into a sausage shape and place fold down in a lined tin.
Spray with water.
Cover with a plastic shower cap or plastic wrap.
Place in warm spot to rise and double.  (there will be very little oven bounce)mine took 2 1/2 hours in front of combustion stove.
It is ready for baking when small bubbles or holes appear on top of dough.
Spray with water and sprinkle with seeds.
Bake in center of oven, 200 O for35 minutes. Turning half way.
Remove from tin and place back in oven 15 minutes .

I test with Thermometer , 200 F, if cooked.  If not give it another 5 minutes in oven and test again.
cool on wire rack. 
it will slice into thin slices without crumbling

The best taste test is a thin slice with very good sweet butter.

Savoury Brioche Couronne.

This recipe is particularly suited to the TMX as it is a very soft dough.  I have adapted Paul Hollywoods's recipe from his lovely book , Bread.
It is expensive to make but would serve 10 to 12 as part of a meal.  It freezes well and reheats to a crisp crust.  Paul also provides a salad that can be made with left over Couronne.
I have given the complete recipe,  however when I make it again, will make 1/2 the recipe, or 2 small Crowns.

Ingredients

500g strong white bread flour, extra for dusting, ( I used Lauke Crusty Whit Mix so didn't add extra salt)
10 g salt , if not using Mix
10 g fast acting dried yeast
170 Mil's, tepid milk
4 medium eggs
250 unsalted butter at room temperature,  cut into 5 slices and then in 1/2 again.
8 to 10 slices of Parma ham or Prosciutto
3 or 4 , 125 g balls of Mozzarella
Small handful of basil leaves, torn not chopped
1 medium egg for brushing
Handful of freshly grated Parmesan.

Method

Place eggs and warm milk into TMX, mix 5 seconds/ speed 5
Add yeast, mix, 2 seconds/ speed 5
Add flour and salt ( if using ), kneed 5 minutes adding 2 cubes of butter at one minute intervals.
Tip mixture into a large oiled bowl and cover with a sheet of plastic or large shower cap.
Place in a warm spot, ( between 20 / 25 o C. ) this could take more than 1 hour to double.

Dust silmat generously with flour and tip dough on to mat.  Don't kneed dough.
Push dough into a large rectangle, about 1 1/2 cm thick. This will just about fill the mat.
Lay the ham over the dough, break the mozzarella into pieces and scatter over ham.
Scatter basil over filling.

Heat oven to 200 o C

Take the long  side and roll like a Swiss roll.  I used a plastic spatula to assist with the rolling.
Cut the roll down the length.  DONT CUT ON THE SILMAT.     I slipped a hard plastic sheet under the roll to cut.
Turn exposed cuts to face up.
Hold ends in each hand and twist in opposite directions until a long twisted rope is made. (40 to 50 cm long).
Place long twisted rope onto lined baking tray.  Form into a circle and pinch ends together.
Some of the filling will be exposed.  This is good.
Brush with beaten egg and cover with plastic to rise to double. 1 to 1/2 hours.

When risen, brush again with egg wash and place in oven.
Bake 25 minutes,  watching that it doesn't get too brown.
Leave to cool on oven tray or serve warm.

Notes
I am not very good at forming shapes and this was a bit of a challenge as the dough is very soft.
One of those stiff plastic sheets that are sold for cutting fish/ vegetables/ chicken  is good for moving the dough around.

This might seem a long process but is really quite simple.

I will certainly make it again.

A small Easter gift to everyone. Kids big and small.

One batch of vanilla Ice cream will make 16 of these tasty morsels.
Ingredients
600 mls of cream
250 mils milk
3/4 cup of cater sugar
1 large milk chocolate Easter egg
8 Caramello Eggs, cut on half.
16 medium size patty pans.
16 small foil covered eggs for decoration

Method
Mix top 3 ingredients to gether in TMX for 30 seconds/speed 5
Freeze in Ice ream maker, adding broken up large egg in last 2 to minutes
Scoop into patty cases
Push in 1/2 a Caramello egg into each cop
decorate with foil egg
Freeze in large plastic container , with lid, in single layer.

Sour Dough, Hot Cross Buns

This recipe is best if started the day before.
It makes 16 substantial buns that are loaded with fruit.
The dough is very soft, so well suited to the TMX.  The dried fruit added at the end of the first kneed absorbs some of the moisture in the dough.
The glaze is non sticky .
Ingredients

500 g Bakers/bread flour, (I use Laucke Crusty White)
450g Sour Dough Starter
250 g milk
90g butter
40 g sugar
40g peel,  or grated rind of one orange
1 egg
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons of ground nutmeg
1/4 teaspoon of ground cloves
1/2 teaspoon of ground ginger
100g sultanas
150g dried cranberries
50g currants

method

I have updated the method section of this recipe.  13/3/18

Prior to starting to make Buns, activate starter.  This could take up to 7 hours in cold weather.


Add egg and sugar to TMX bowl, mix speed 5 / 5 seconds
Heat milk and butter until just warm,  on stove or in Microwave, then add to TMX bowl.
Mix speed 7 for 30 seconds.
Add flour, Sour Dough starter , Peel and spices.  Kneed for 3 minutes
tip into large bowl.
Tip fruit on top of dough and stir and fold in with large spoon.
Spray with water and cover with shower cap or plastic film.
Set aside in a warm place and allow to double, probably overnight is best.
Mine took 15 hours in a temperature of 13 o C.

This proving works best if you have 2 ovens.
HEAT OVEN FOR 15 MINUTES AT 100 o C, Turn off.
HEAT LARGE OVEN DISH WITH WATER ON STOVE WHILE FORMING BUNS
Tip contents of bowl on to well floured silmat and kneed by hand for 5 minutes. Add flour as needed until the dough is no longer sticky.
Divide in half and roll into a long sausage , cut into 8 even pieces.and form into round buns.
Make sure no fruit is sticking out on the top as it will burn.
place on a lined baking tray.
repeat with second piece of dough.
Spray with water.
Brush with egg and sugar glaze
Place tray with buns in warm oven that has hot water in bottom of oven.
 After 30 minutes remove from oven and brush with egg and sugar glaze again and then pipe crosses on buns.
Return to oven to double.

If you don't have a double oven, prove buns over a sink of hot water , on the tray and cover sink with tablecloth.  make sure the cloth doesn't tough the buns.   I stand 4 tall drink bottles at each corner to protect buns.

Bake in Preheated oven at 200 o C FF for 10 minutes,  turn tray, then bake 15 minutes at 190 o FF.  If not brown on top , bake for another 5 minutes at 200 o FF.
If browning too fast, cover with foil.
When baked and removed from oven,  brush again with egg and sugar mix.
Cool on rack.

Piping mix
80 g flour
100g water
1 teaspoon of salt and oil.
Mix until smooth.
Place in small plastic sandwich bag with SMALL hole in corner.

Non sticky glaze
1 egg
2 teaspoons of milk
1 dessertspoon of caster sugar.
Mix 30 seconds speed 5.



Notes
You can reduce the dried fruit if you wish or even replace with different fruit.
Could be made into 20 smaller buns.
By placing buns closer together they will rise more.

IT IS VERY IMPORTANT NOT TO HURRY THE TWO RISINGS AS THIS WILL RESULT IN A VERY HEAVY BUN.

Green Tomato and roasted Walnut Salad

This recipe is adapted from the April/ May Dish Magazine.  The dressing can be made in the TMX but the green vegetables are best if sliced on a mandolin or with a very sharp knife.
It is nice to be able to use veggies from the garden and the Green Tomatoes and Zucchini are both the last of the season.
I have doubled the dressing ingredients as it is particularly nice and could be served with any salad.
This makes 6 generous serves.

Salad

2 large and 2 cherry green tomatoes
1 small fennel bulb, fronds trimmed off and saved, (I used a large stick of celery)
1 Lebanese cucumber or 1/2 a small telegraph cucumber
1 medium Zucchini
1/2 teaspoon of each,  sea salt and freshly ground black pepper
Zest of 1 Lemon.
1/2 cup on Walnut pieces, roasted.

Dressing

2/3 cup of Creme fraiche, ( I used sour cream )
4 tablespoons of Olive oil
2 tablespoons of white wine vinegar( I used Apple cider vinegar).
2 cloves of garlic, crushed
2 teaspoons of Dijon mustard
1 teaspoon of honey

Method

Dressing
Add all ingredients to TMX bowl and mix on speed 5 for 5 seconds.

Salad

Shave all vegetables into a large bowl and toss with salt and pepper . If making ahead, add salt and pepper just prior to serving.
Arranged on a large platter and scatter with, fennel fronds, lemon zest and walnuts.
Drizzle with some of the dressing.

Note
I served this salad with fish in egg and bread crumbs and TMX mashed potatoes.

Bread Rolls, mixed in TMX and Baked in Air Fryer.

I smile every time i think of this recipe and process. 4 or 6 bread rolls in less than  1  hour,  costing 50 cents. They also reheat beautifully in the Air Fryer in less than 5 minutes.
I used 1/2 the No Fuss recipe,  found on this Blog,  but to save you looking will print the whole recipe from go to wo.
I used a Philips Air Fryer XL,  cost , about $400.
Ingredients.
250g. Bakers or bread flour. (I use Laucke Crusty White Mix) if not add 1 teaspoon each of sugar and salt.
160 g. warm water.
1 generous teaspoon of dried yeast.
Process
Place all ingredients into TMX bowl and knead for 3 mins.
Tip on the lightly floured mat and divide into portions for the number of rolls required.
( 5 makes generous  dinner rolls 0f about 80g. each)
Line a round tin that fits into the Air Fryer,  sitting on the mesh.
Place the small buns in the lined dish and spray with water and cover with plastic wrap or a shower cap.
Leave in a warm place to double.  Usually 20 mins to 30 mins
When double brush with egg wash ,  if you wish.
Set pan into Air Fryer and switch on.(Air Fryer should be cold)
160 o for 7 minutes
180 o for  4 minutes
TURN THE ROLLS OVER IN THE DISH
180 o for 3 minutes.
Cool on wire rack.
NOTE
The baked rolls will be about 3 tomes the original dough size.
The dish I used to bake the rolls on is 18cm in diameter and 7 cm high.

Sour Dough Bread, Baked in Mini Slow Cooker or Crock Pot

Given the success of the bread cooked in the slow cooker,  I decided to buy a mini slow cooker. 1 and 1/2 liters.  why not Sour Dough and why not Fruit bread.?  Both proved very successful.
SD will not be hurried ,so there is little time saved, however the real bonus is that unlike oven baked SD,  this bread when toasted does not burn around the edges.
THESE MINI LOAVES ARE PERFECT FOR 2 PEOPLE.

180g bread flour,( I use Laucke Crusty White Mix) If using Bread flour add 1/2 teaspoon of both salt and sugar.
170 SD starter
80g.  warm water.

Method
Place all ingredients in TMX and Knead for 4 minutes.
Line Slow Cooker bowl with silicon or baking paper.  Make sure there are no holes for the dough to leak through.
Scrape dough into lined bowl.
Spray with water and place lid on.
Place in warm place to double. May take up to 6 hours.
Sprinkle with seeds,(optional)
When doubled, place into Slow Cooker and turn on to HIGH.
Bake for 1 1/2 hours.

Notes
These times are based upon a cheap, ($20) 1  1/2 liter SC from Safeway.
The doubling time will depend upon the warmth of the rising atmosphere.

Bread baked in Slow Cooker.

It has been very hot in Southern Australia and no one wants to light up their oven and heat the kitchen.  I could make bread in my Bread Maker  but kept thinking of my friend Judy who loves to make bread but has no Bread Maker.  As I roamed the internet I came across several sites where people had experimented with baking bread in their slow cooker.  Like all bread makers I put my own spin on this idea.  here is the recipe that seems to suit our tastes.
Basically you make your dough, line SC , place bread in and turn it on hot. 1  hour 45 minutes to 2 hours later you have a large loaf of bread.  As the top is not brown,  spray with oil and place under grill for a few minutes.

Ingredients
350g white Bread flour, ( I use Laucke Crusty White Bread Mix)
150g German Grain Mix, (Laucke)
320 mls of warm water
2 generous teaspoons of dry yeast
1 dessertspoon of oil, ( I used Walnut oil)

Method

Place all ingredients in TMX bowl and Knead for 4 minutes.
Dust with flour a large sheet of baking paper or silicon mat with flour .
When dough is kneaded turn bowl upside  down on to sheet. remove as much dough as possible with floured hands. You may need to place bowl back and Turbo for a few seconds to spin the remaining dough to the side of the bowl.
Form into a roughly round shape.
lift paper and place into SC.
Spray with water.
Place lid on and turn on to high.
After 1 3/4 hours test loaf with digital thermometer.  It should read 200 to 210.F
Switch grill in oven on.

Remove bread by lifting baking paper.
Slide bread off paper and spray with oil
Place under grill and watch it as it will brown very quickly. 
Allow to cool before cutting.

Lemon Cookies, Raw Food

Lemon cookies « on: Today at 06:45:18 AM »

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Notes
This mix was easy to make in TMX
They took 24 hours to dry in the dehydrator.
Made 27 using 4 cm.  ice cream scoop
About 70 to 80 calories per cookie
Expensive to make,  but 1 is filling
Very nice, would make again as a special treat.

The original recipe was from Rawtarian,  converted to TMX and with several small changes.

Ingredients
2 large lemons to produce rind, ( remove with vegetable peeler and juiced to provide 3/4 cup of juice)
2 cups of cashews
2 cups unsweetened coconut
1/4 cup Agave or Maple syrup
A few drop of lemon extract or oil, (optional)

Method
Place all in TMX bowl and in 30 second bursts at speed 5, then speed 7 , finally speed 10. Grind mix. 
Scrape bowl down each time. 
Repeat above process until a fairly smooth mix is obtained.
Set aside in bowl that will be easy to take scoop fulls of mix. 
Using a 4 cm. scoop or a dessertspoon make small mounds on to dehydrator smooth plastic sheet.
Using damp fingers,  flatten cookies to about 6 cm.  they do not shrink.
Set dehydrator at 115f and dry for 5 hours.
Remove from plastic sheet with spatula, and place on mesh sheets.   they may stick a bit so be careful to try and maintain round shape.
Dry to desired crispness.
Cool on wire rack.
Store in air tight container.

Lemon Cookies ,Raw Food

Lemon cookies « on: Today at 06:45:18 AM »

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Notes
This mix was easy to make in TMX
They took 24 hours to dry in the dehydrator.
Made 27 using 4 cm.  ice cream scoop
About 70 to 80 calories per cookie
Expensive to make,  but 1 is filling
Very nice, would make again as a special treat.

The original recipe was from Rawtarian,  converted to TMX and with several small changes.

Ingredients
2 large lemons to produce rind, ( remove with vegetable peeler and juiced to provide 3/4 cup of juice)
2 cups of cashews
2 cups unsweetened coconut
1/4 cup Agave or Maple syrup
A few drop of lemon extract or oil, (optional)

Method
Place all in TMX bowl and in 30 second bursts at speed 5, then speed 7 , finally speed 10. Grind mix. 
Scrape bowl down each time. 
Repeat above process until a fairly smooth mix is obtained.
Set aside in bowl that will be easy to take scoop fulls of mix. 
Using a 4 cm. scoop or a dessertspoon make small mounds on to dehydrator smooth plastic sheet.
Using damp fingers,  flatten cookies to about 6 cm.  they do not shrink.
Set dehydrator at 115f and dry for 5 hours.
Remove from plastic sheet with spatula, and place on mesh sheets.   they may stick a bit so be careful to try and maintain round shape.
Dry to desired crispness.
Cool on wire rack.
Store in air tight container.

Lemon cookies « on: Today at 06:45:18 AM »

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Notes
This mix was easy to make in TMX
They took 24 hours to dry in the dehydrator.
Made 27 using 4 cm.  ice cream scoop
About 70 to 80 calories per cookie
Expensive to make,  but 1 is filling
Very nice, would make again as a special treat.

The original recipe was from Rawtarian,  converted to TMX and with several small changes.

Ingredients
2 large lemons to produce rind, ( remove with vegetable peeler and juiced to provide 3/4 cup of juice)
2 cups of cashews
2 cups unsweetened coconut
1/4 cup Agave or Maple syrup
A few drop of lemon extract or oil, (optional)

Method
Place all in TMX bowl and in 30 second bursts at speed 5, then speed 7 , finally speed 10. Grind mix. 
Scrape bowl down each time. 
Repeat above process until a fairly smooth mix is obtained.
Set aside in bowl that will be easy to take scoop fulls of mix. 
Using a 4 cm. scoop or a dessertspoon make small mounds on to dehydrator smooth plastic sheet.
Using damp fingers,  flatten cookies to about 6 cm.  they do not shrink.
Set dehydrator at 115f and dry for 5 hours.
Remove from plastic sheet with spatula, and place on mesh sheets.   they may stick a bit so be careful to try and maintain round shape.
Dry to desired crispness.
Cool on wire rack.
Store in air tight container.

Lemon cookies « on: Today at 06:45:18 AM »

---

Notes
This mix was easy to make in TMX
They took 24 hours to dry in the dehydrator.
Made 27 using 4 cm.  ice cream scoop
About 70 to 80 calories per cookie
Expensive to make,  but 1 is filling
Very nice, would make again as a special treat.

The original recipe was from Rawtarian,  converted to TMX and with several small changes.

Ingredients
2 large lemons to produce rind, ( remove with vegetable peeler and juiced to provide 3/4 cup of juice)
2 cups of cashews
2 cups unsweetened coconut
1/4 cup Agave or Maple syrup
A few drop of lemon extract or oil, (optional)

Method
Place all in TMX bowl and in 30 second bursts at speed 5, then speed 7 , finally speed 10. Grind mix. 
Scrape bowl down each time. 
Repeat above process until a fairly smooth mix is obtained.
Set aside in bowl that will be easy to take scoop fulls of mix. 
Using a 4 cm. scoop or a dessertspoon make small mounds on to dehydrator smooth plastic sheet.
Using damp fingers,  flatten cookies to about 6 cm.  they do not shrink.
Set dehydrator at 115f and dry for 5 hours.
Remove from plastic sheet with spatula, and place on mesh sheets.   they may stick a bit so be careful to try and maintain round shape.
Dry to desired crispness.
Cool on wire rack.
Store in air tight container.