Friday, January 31, 2014

Lemon Cookies, Raw Food

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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.

Friday, January 24, 2014

Chicken Meat Loaf.

I wanted to make a Chicken Meat Loaf,  and knew I would have to add interesting seasonings to make it tasty as the Chicken is very bland.  After reading many recipes I developed this recipe and topping.  Most of the recipes I looked at were for Turkey or Beef.  This recipe is tasty, cheap and easy.
Feeds 4 ,  with a bit over.  Can easily be doubled or made with 250g of chicken. Just adjust other ingredients.
Preheat oven to  180 C  FF
Line an oven dish with Baking paper,  this is so it doesn't stick .

Meat Loaf
500g Minced Chicken
3/4 cup of fresh bread crumbs
1 medium size onion, peeled and 1/4
1 medium carrot,  peeled and cut into chunks.
1/4 cup of milk or substitute
1/4 cup of tomato sauce.
2 eggs
1large clove of garlic
1 generous Tablespoon of Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper.

Topping
3 or 4 Tablespoons of  Tomato Salsa or a mix of onion, Red Capsicum and garlic
2 dessertspoons of raw or light brown sugar,  MIXED WITH
2 dessertspoons of mustard powder

Method
Place carrot, onion and garlic into TMX bowl and chop speed 5 for 5 seconds.
Add the remaining meat loaf ingredients and, REVERSE, speed 4 , 15 seconds. if not fully mixed, add another 5 seconds.
Tip into baking dish and with fork or hands ,  form into a football shape,  Flatten the top a little.
Spread Salsa over top,  and sprinkle with sugar and mustard mix.
Bake Meat Loaf for approximately 45 mins,  or until no longer pink in middle (165o F on Thermometer)
Sit for 5 minutes and then serve.

Notes
Although the texture of this is very good,  you could add more veggies such as celery or capsicum.  This may make it more difficult to serve.
Excellent with TMX mashed Pots and greens of choice.
For a 'lighter" version,  serve with salad.



Sunday, January 5, 2014

Kefir Whey used in bread making, an observation.

After making a litre of Kefir and then straining it through a nut milk bag,  I ended up with 1 Tablespoon of a lovely soft cheese and the rest whey.  So as not to waste this valuable liquid i did some research and decided to make bread,  using the whey instead of water.  Most posts on Google refer to using the Whey as the raising agent, some times adding a little yeast. This is a long process and can take several days.  I needed fresh bread for lunch.
In the recipe for Vienna Bread, (thanks Cookie), I replaced all the water with the whey. The first rise took twice as long .  The second rise was normal.  The bread baked as normal.  When tasted,  there was little Whey taste.  The Crust was a little more chewy,  not as crusty as without the Whey. It produced a fine loaf.