Thursday, December 17, 2015

Egg Crusted with Porcini

This recipe is my Xmas gift to all Forum members. It is easy, can be prepared before hand, has WOW factor and is very tasty.
This recipe is for 4, as entrée, although I originally had the egg on top of a smoked Duck salad at Beebe's in Bendigo. The trick is to keep the yolk soft. This is not difficult when the eggs are steamed in the TMX.

If serving immediately as an entrée, prepare a leaf salad on individual small plates. This could also be made as a main with 2 eggs as a vegetarian meal.

There are 4 stages to the recipe.
1. Make the crumb, ( this can be done several days ahead. )
30 g Porcini dried mushrooms
45g Panko crumbs

Place mushrooms and grind, 25 seconds/ speed 10
Add Panko crumbs and mix 5 seconds/ speed 5
Put aside

2. Cooking eggs

Into TMX bowl place 500 Mls of cold water, place basket into bowl.
Place 4 eggs straight from fridge into basket.
The time will depend on size of eggs.
Small eggs 11 minutes.
Medium ( 66g ) 12 minutes
Large 13 minutes.
Cook on 100/ Speed 1
When cooked place immediately into bowl of iced water for 15 minutes.
Peel eggs.

3. Coating eggs
Into 3 individual bowls place

3/4 cup of plain flour, a little S and P
1 egg beaten with 1/2 teaspoon water
Crumb mix

Dip each egg into flour, then egg , then crumb. Make sure egg is well coated. Place aside.

Heat 1 1/2 cups of oiI in a small saucepan . Test with a little pinch of crumb to see that it bubbles quickly.
Lower a coated egg on a perforated strainer into hot oil and roller around. It will only take a few seconds to brown.
Remove and drain on paper towel.
Repeat process.

Serve on Salad.

Notes.
The first eggs that i used were home grown .These had thinner shells so cooked more quickly than commercial eggs. they were also easier to peel. i have changed the cooking times by adding 1 minute to the original recipe. i would recommend a test run with whatever eggs you regularly use.

Porcini mushrooms can be replaced with other dried mushrooms.
Choose a salad base with a mild creamy dressing so as not to detract from egg.
Eggs may be double coated to give a thicker crust.
I have read that after all eggs are cooked, that they can be stored for up to a week in a sealed container in the fridge. Then warmed gently in oven, before serving. I haven't tried this.
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Sunday, December 6, 2015

Chocolate Wheaty Biscuits

I have converted this recipe to TMX, from a lovely book by Michelle Crawford, A Table in the Orchard. With the TMX they are very easy to make. I doubled the original recipe. I intend to package up some in pretty bags for those unexpected Xmas presents. 

Makes 36

Preheat oven to 180 o C
Line 3 oven sheets with baking paper



Ingregients

240g rolled oats
240 wholemeal flour, Spelt if available
120 g of dark muscovado sugar, (a mix of raw and dark brown ok)
1 teaspoon of carb soda
1 teaspoon of salt
240 g butter
1 to 2 tablespoons of milk

240 g of chocolate to coat

Method

Place oats in bowl and mix for a few seconds until they are of a course consistency.
Add all other ingredients to bowl, EXCEPT milk and chocolate. Mix until butter forms call bread crumb size grains. 
Add 1 tablespoon of milk and mix on reverse speed 3 until mixture starts to clump together.  If mix is too dry, add another tablespoon of milk. ( after first tablespoon of milk I pinch together a small amount of mixture. If it comes together, don't add second tablespoon of milk. 
Remove mixture from bowl and form into a large flat disc on Silat.
Cut disc into 4 with plastic scraper and form each 1/4 into a disc, wrap in plastic and place in fridge for 20 minutes to firm up. ( can remain in fridge for a day or more).
Remove from fridge and roll between two layers of baking paper until 1/2 thick. 
Cut discs with 7cm scone cutter and place on baking tray and bake for 20 minutes.
Cool on wire rack. 

Ice with melted chocolate and leave some plain. 

Notes. 
I think the unbaked 1/4 discs would freeze well. 
As the dough holds together well, it is better to err on the thin side rather than thick. I have converted this recipe to TMX, from a lovely book by Michelle Crawford, A Table in the Orchard. With the TMX they are very easy to make. I doubled the original recipe. I intend to package up some in pretty bags for those unexpected Xmas presents. 




Saturday, December 5, 2015

Carrot and Yogurt Dip

I have adapted this recipe to TM from Not Quite Nigella. 
It could be posted in Vegetarian or Salads or sauces.  I have posted it here as I have made it twice for Xmas parties. 
It is Gluten free and could be made dairy free if soy yogurt was used. 
This recipe is 1/2 the original recipe. 

Ingredients

1/2 teaspoon of Caraway seeds
1/4 teaspoon of Cumin powder or seeds
1 small clove of garlic
1 teaspoon of olive oil
130 g carrot, chopped
130 g thick yogurt, like Greek yogurt. 

Method

Drop garlic on to rotating blades, scrape down. 
Add Caraway seeds , cumin and olive oil. Cook 3 minutes,100, speed 1
Add carrot and chop until finely grated, NOT mash. 4 seconds speed 7. 
Cook, 6 minutes, 100, speed 1 reverse. Remove cup after3 minutes. 
Add yogurt and mix on reverse until incorporated. 
Store in fridge, up to 3 days.

Sunday, November 15, 2015

Wholegrain Rolls, from Worlds Best Diet

I have converted these rolls from the Worlds Best Diet book, to TMX.
The recipe makes 20 small rolls at 135 calories each. Although small they are very filling.

Ingredients

500 g warm water
2 teaspoons of dried yeast
200g wholemeal plain flour
200 g Spelt flour
250 plain flour, I used bread flour.
30 g traditional rolled oats
25 g sunflower seeds
25 g pepitas
10 g salt

Method
Heat oven to 200 o C FF, place dish with water in bottom oven.

Place all ingredients in TMX bowl and knead for 4 minutes.
Tip into an oiled container, cover with plastic wrap and allow to double.
When doubled tip on to floured sillmat and knead by hand for a few turns.
Roll into long sausage and cut into 20 pieces.
Roll each piece into a ball and place on an oiled tray.
Allow to rise,double, ( about 30 minutes).
Bake for 20 minutes, turning tray 1/2 way through.
Cool on wire rack.

Notes.
These can be brushed with egg wash before baking
They are soft crusted with first bake but crisp if reheated.
They freeze very well.
They make an excellent dinner roll.



Sunday, November 8, 2015

Kefir Bircher Muesli

Love this as it is nice as is , but you can add extra fruit or / and seeds. I have added Chia seeds to the basic recipe for an extra Omega 3 kick. 
Ingredients
Rolled oats 100g
Kefir made with lo Fat milk, 250g
1 Apple,  quartered, cored, wash but leave skin on. 
Chia seeds, 14 g. 

Method
Place all in TMX bowl and mix 30 seconds, speed 4. 
Store in Fridge. 

Notes. 
This makes just under 2 cups, with 1 serve 1/2 a cup.
1/2 cup serve is approximately 235 calories. 
Store in fridge for up to 4 days.
Can sweeten, but I have not found this necessary.

Tuesday, November 3, 2015

Macadamia and Cheese Biscuits

These are easy to make, easy to bake and you can keep a raw mix in the freezer ready to bake. 
Would make an excellent gift for Xmas, but should be eaten with in 4 days.   I will test this out. 

Ingredients

1 cup of raw Macadamia nuts,( make sure they are fresh).
250 g sharp cheddar cheese, cubed
1 egg
1/2 cup plain flour
2 Tablespoons of Black Sesame seed, ( nigella seeds) optional. 

Method. 
Grind Nuts in TMX leaving a bit of texture, not paste. Set aside
Grind cheese until small crumbs with no large lumps. 
Return nuts to bowl and add egg and flour. 
Mix at speed 4 until mix comes together. Tip on to Silmat  and if very sticky, add a little more flour. 
Form into a flat oval disk about 2 cm thick, 7 to 10 cm wide. ( this will be the length of the biscuit. )
Wrap in glad wrap and freeze for 30 minutes. 
Heat oven to 180 o C. 
Remove from freezer, remove wrap and with a sharp knife cut thin strips off the dough. 
Sprinkle with Black Sesame seeds if desired. 
Place on lined oven tray and bake for about 20 minutes until brown around edges. 
Cool on wire rack. 

Notes. 
Mat be able to usePecan or Walnuts or Macadamia nut pieces.
Turn tray for even baking if necessary. 
Store in air tight tin. 
Recipe adapted from Macadamia Nut site. They have excellent recipes. 

Adapted Clean Raspberry Jam

This recipe was published on the Recipe Community. I have made some small but significant changes to suit our tastes and changes to the  method as I always use frozen raspberries. 
Ingredients
500 g. Frozen Raspberries
1 teaspoon vanilla
1 teaspoon Coconut sugar or honey
3 teaspoons of Xylitol
2 Tablespoons of Chia seeds

Saturday, October 31, 2015

World's Best Diet, Rye Bread.

Yesterday I made 3 new Bread recipes. This one, which I have adapted from the Worlds Best Diet was the best.
I have decided while trying again to lose weight, that I will eat only the best of what is available. If it is not available,  then I will make it with the aide of my TMX.
I made 1/2 the recipe as a full recipe would be too much for the TMX.  This loaf provides 20 slices at 75 calories a slice.

Ingredients

390g Sour Dough starter
320g Rye flour
85g wholemeal flour
3 teaspoons of dry yeast
1 Tablespoon of honey
50g Pepitas
35 g Linseed
55g soaked grains, see note below
1 teaspoon of salt
230g beer, you may not need all of this as it will depend on how wet your SD starter is.
Extra seeds for top

Method

Place all ingredients in the TMX bowl and knead for 4 minutes.
You need a fairly soft dough
Tip into a lined or well oiled bread tin.  26x10x11cm. smooth top.
Spray with water and sprinkle extra seeds on top.
Cover with plastic. I use a shower cap.
Sit in a warm place until it reaches top of tin. It will not rise in oven.
Heat oven to 180 o C.
Place dish with water in bottom of oven.
Bake for 40 minutes in tin, remove from tin and sit on oven rungs and bake for another 10 minutes.
If top is becoming too dark, cover with foil.
When cooked, place on cooling rack and don't cut until cold.

Notes.
For the soaked grains, I bring to the boil a pot of mixed grains, leave to cool in water, drain then place in 100g lots in the freezer.
Pepitas are green pumpkin seeds
The original recipe calls for 100g of dried Cranberries. I didn't add these.
Also recipe calls for an extra 1/2 tablespoon of honey.
You could add Caraway seeds.



Thursday, October 8, 2015

Cashew Nut Dressing/ MAYO

THE DRESSING HAS BEEN ADDED TO 5 BEAN MIX WITH CELERY, ONION AND RED CAPSICUM.  THE BREAD IS HELENE'S 1 MINUTE OVER NIGHT BREAD , BUT WITH JUST 1RISE.

Friday, September 4, 2015

Low fat, low salt , soft kefir /butter spread.

I have been looking for interesting ways to use my Kefir without destroying the good bugs. I mostly strain the Kefir and the result is very like sour cream. In this recipe I add the Strained kefir to good quality salted butter and mix in TMX to a soft spread. From now on this will be the spread of choice.

Ingredients
250 g of butter at room temperature.
150 g Kefir strained to the consistency of Sour cream.

Method
Place butter and Kefir in TMX Bowl and blend at speed 4, 45 degrees, 1 minute
Add butterfly and beat speed 4 , 45 degrees, for 1 minute or until creamy

Notes
Used as shown in photo it is very creamy.  When set up in fridge it is stiffer but still soft enough to spread easily.
I notice that some commercial Dairy soft spread has cream, water and Canola oil added.

Wednesday, September 2, 2015

Frying Pan Lemon Tart

How about this for easy and tasty. Mixed in TMX, started in frying pan and finished off in the oven. 
You do need a 20cm non stick pan with a handle that will go in the oven. This is adapted to TMX from David Herbert's  Best Home Cooking.
Serves 6 to 8

Set oven 190 FF

Ingredients
30 g butter
4 eggs
120 g caster sugar. 
Pinch salt
45g ground Almonds
120 g cream
zest and juice of 1 large lemon. 
45 g of flaked almonds. 
Icing sugar for dusting. 

Method
Place butter in non stick pan over medium heat.
Place in TMX bowl, eggs, sugar, cream , salt , ground Almonds and lemon rind and juice.
Mix 10 seconds speed 7.
Add flaked almonds, mix 5 seconds speed 7. 
When butter is bubbling tip mixture into pan and cook until the edges are set. 
Place in oven and bake 15 minutes. ( the top should be brown.) 
Remove from oven and allow to cool. 
Using a spatula carefully loosen the edges and turn on to a fine mesh cake rack.  Then turn onto serving plate. 
Dust with icing sugar. 

Tuesday, August 11, 2015

Kefir and Wasabi dip




Ingredients

200g Kefir or plain Greek yogurt
200g raw, roasted, unsalted Cashew nuts.
4 large Wasabi leaves cut into fine strips, ( could use the paste in tubes, 2 teaspoons or more according to taste.)
2 cloves of garlic, remove green shoot as this is bitter if uncooked.
2 teaspoons of Horseradish. I use home grow but shop bought ok.
2 teaspoons of hot mustard.
Salt and pepper to taste.

Method

Place all ingredients in TMX Bowl and mix on speed 10 until smooth and creamy.   This could take up to 5 minutes. Scrape down after each minute.

Notes
Good as a dip with carrot and celery sticks or fresh bread stick.
Use as Mayo to dress potato, rice or bean salad.
Nice with cold boiled eggs in a salad.
Use as a base cover on pizza instead of tomato.
Use instead of butter on savoury scones.

The amounts given are the minimum to blend efficiently. 
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Sunday, August 9, 2015

Caramelised Balsamic


Ingredients

250 g Balsamic vinegar
4 tablespoons of brown sugar
6 tablespoons of raw sugar. 

Method
Place all ingredients in TMX bowl and cook 10 minutes/ 100 / speed 3, CUP IN. 
Then cook 10 minutes/100/speed 3/ CUP OUT. 
Pour into sterile bottle and allow to cook before placing lid on. 

Notes
Can adjust with more sugar, taste first. 
I am soaking dried Turkish figs in this to add to a lentil and watercress salad. 

Inspiration for this recipe came from Community , cook book. I would recommend this to anyone who loves salads. I have adapted the recipe to TMX, and changed the ingredients slightlyI hesitated to publish this recipe as Helene at Super Kitchen Machine has one that is similar. The difference is that Helene's recipe uses honey, this one brown and raw sugar. 
There is a shortage of honey in Australia at the moment due to drought in many of the forests where the hives are placed. I tend therefore not to use honey in cooking. 

Puy Lentils with Caramelised Balsamic soaked Figs, Watercress and Walnuts

We are not great salad eaters. Yes we love our hot veggies and with our new veggie garden, 1/2 of which will be salad veggies, things have to change. With this in mind, I bought a new cook book, Community.  The author is Hetty McKinnon. What grabbed my attention was that most recipes are based on what I have in my pantry , fridge and garden.
As I looked through the book I was saying, that looks good and yes I can make that. And yes, that is TMX friendly.

Ingredients. For 3 large serves.

6 Turkish dried figs, sliced
150g Puy lentils, rinsed
2 cups of mixed salad greens, watercress or rocket or radish top, if you have it.
1 dessert spoon EVOO.
1 small clove of garlic, smashed.
50g feta
1/2 cup roasted Walnuts.
Caramelised Balsamic, enough to cover figs. (See previous recipe. )

Soak figs in Caramalised Balsamic, 3 hours or over night.
Place lentils in TMX basket and add 1 litre of water to bowl. Cook 30 minutes,/100/ speed 3.
Add lentils while still warm to figs. Add oil and garlic.
When ready to serve mix in salad leaves.
Arrange on platter and add feta and walnuts.

I served this with salmon, but would go nicely with any fish, chicken or meat.
Could add roasted pumpkin.
Puy lentils remain whole when cooked, unlike other lentils. 

Sunday, August 2, 2015

Creamy Vegetable Soup. or with Chicken




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There is no added fat, cream, potato or flour in this soup and yet it is very creamy.
This makes4 cups or 1 litre.

Ingredients
3/4 Litre of vegetable or chicken stock. ( I made chicken by steaming in the basket, the bones from a take away chook).
1/4 of a large cauliflower or 1/2 of a small one. Broken up.
3 mushrooms, sliced
1/2 a Zucchini, cubed into 1/2 inch dice
1 carrot, cubed into 1/2 inch dice
A chicken flavour cube or I used a dessertspoon of Jo's Chicken stock paste.
Cubes of cooked chicken and chopped herbs for garnish ( optional)
Black or white Pepper. I used white.

Method

Cook cauliflower in chicken stock, 15 minutes/ 100/speed 2
Zap 30 seconds, speed 9
Add cubes of vegetables, and pepper, 10 minutes/ 100/speed1 REVERSE.
Add chicken, if using. Garnish with chopped parsley and chives.

Notes
Equally nice made with veggie stock and no chicken.
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Wednesday, July 29, 2015

Coquilles Saint -Jacques or Scallops and Mushrooms in cream and wine sauce


750 g Scallops, washed and trim of black digestive sack. 
250g baby mushrooms, sliced
1 cup of water
1 chicken stock cube ( I used I teaspoon of Jo's chicken stock paste) 
1 cup of dry white wine. ( can substitute with chicken stock but would need to add1 extra teaspoon of lemon juice.)
60 g butter
2 tablespoons of cornflour
3/4 cup milk
1/2 cup cream
2 teaspoons of lemon juice. 
30 g butter
1 cup of bread crumbs, I use fresh. 
2 tablespoons of grated Parmesan cheese. 
2 green spring onions , diced. 

Method 

Make bread crumbs and set aside. Mix in grated Parmesan and melted 30 g of butter. ( this is the topping)
Place 500 MPs of water in TMX bowl 
In a heat proof dish that will fit into the Varoma , and will hold 1500 mls. ( or an oven proof baking bag )  place scallops, mushrooms, water , wine and stock paste.
Heat mixture without boiling, until the Scallops turn opaque. Stir twice while heating. 
Strain, retaining the liquid. Set the solids aside. 
Empty hot TMX bowl of water and set back on machine. 
Add butter to hot bowl and mix speed 1 until melted
Add cornflour and mix on speed 1/100 degrees/ until mixture bubbles for 1 minute. 
Add strained stock and milk and continue to cook until thickened. 
Add cream and lemon juice. Mix. ( the mixture should be the consistency of light thickened cream, if too thin add more cornflour mixed with a little milk. )
Pour this mixture over the Scallops and  mushrooms, mix. 
Spoon the mixture into 6 heatproof dishes ( you may not use all the sauce), sprinkle first with Spring onions and the with bread crumb mix. 
Grill in oven. Do not bake as this will toughen the Scallops. 
Serve immediately. 

Notes. 
Can be used as a filling for crepes but would need to thicken the sauce .
Can use Scallop with pink attached or removed. 
Can be made up to before bread crumbs are added, and refrigerated. 
Need bread to sop up juices. 




Tuesday, June 30, 2015

Lemon Garlic Baked Ricotta

Nagi of RecipeTinEats sure develops some delicious recipes.  I don't like Baked Ricotta as it is often too bland.  This dish has  real Zing. I have converted the recipe to TMX and made 1/2 the original with a couple of small changes.
It is vegetarian, gluten and egg free.
Serves 4 to 6, although my DD declared it delicious and ate 1/2.
Set oven at 180 C

Ingredients

250g full fat fresh ricotta, could make your own in TMX.
1 Tablespoon cream
zest of 1/2 a large lemon
1 medium clove of garlic.
pinch of salt
good grind of pepper
1 Tablespoon of olive oil
Topping of choice, Antipasto, (as in Photo), tomato, red onion and parsley or chopped fresh herbs.

Instructions

Drop garlic and zest onto spinning blades at speed 7. Scrape down.
Add oil, cream, ricotta and salt and pepper. Mix at speed 7 for 10 seconds.
Scrape down and mix again , speed 7 for 10 seconds.
Scrape onto an oiled oven proof dish. smooth out.
Bake for 15 minutes in centre of oven.
Shift rack up to near grill and grill for 5 minutes to lightly brown the top.
Serve warm with topping and garlic bread.






Sunday, June 7, 2015

sushi with garnish

Sushi with garnish of Nori strips.

Sushi on the side




This is a recipe for deconstructed Californian Rolls.  It has the same ingredients. It can serve as a main or as a side dish. It can be vegetarian by replacing the Salmon with steamed pumpkin.

Ingredients

400g Sushi rice washed, ( can use Risotto rice)
460g cold water
1 cup of Sushi seasoning with 1 teaspoon of Wasabi stirred in.
100 g Smoked Salmon, cubed
1 Lebanese cucumber cubed
1 large Avacado cubed
3 sheets of roasted Nori seaweed , 2 sheets cubed and 1 cut into thin small strips.
salt to taste
Dried Wakame. (optional)

Method

Place rice and cold water into TMX bowl, temp. Varoma for (31)
                                                                     Temp 115 degrees for (50
Soft speed reverse for ten minutes.
Leave in bowl for 15 minutes.
Remove with a fork into a large flat dish.
While still warm pour the Sushi seasoning over while gently folding over with a fork.
Add rest of ingredients except the thin strips of Nori. Gently fold in.
Place on serving plate and garnish with thin strips of Nori or dried Wakame.

                                                                   

Thursday, June 4, 2015

Chilli Jam, Sarah Raven recipe

Sarah Raven is a wonderful gardener who is often feature in the British edition of Country Living. She is also a very good cook and because she provides recipes, usually based on produce from her garden, I follow her with great interest. This Chilli Jam recipe is part of a recipe for Spiced grilled Halloumi in pitta read with Spring herbs and Chilli Jam.
I have adapted the recipe to TMX  and used good quality tinned Italian tomatoes, instead of fresh.
It is a very simple recipe and easily adapted to the amount of chilli.
Makes 3 to 4 medium sized jars or several smaller jars.
Ingredients
3 tins ( 400g) of diced Italian tomatoes
8 cloves of garlic
4, 6 or 8 long red chillies, ( cut into 3 segments),depending on how hot you like it.  I used 4 and it has a good flavour with a mild kick. I removed the seeds.Next time I will try 5.
12 cm piece of fresh ginger, cut into rings
600 g of raw sugar.  Could reduce this.
4 tablespoons of Thai Fish Sauce.
200 mls Apple cider vinegar.

Method
Grind Ginger, chillies and garlic , speed 7 for 3 seconds. You want fine chunks not paste.
Add all other ingredients and cook, 100 / speed 2 / 40 minutes with cup OUT.
Pour into sterile jars and seal when cold.
When open store in fridge.

Notes
Nice poured hot over Philly cheese as dip.
Could be added to tomato based dishes as a flavour boost.
Could add a swirl to characterless soup.
Good as a dip for KFC




Sunday, May 24, 2015

Cauliflower Cake, Yotam Ottolenghi

This Lux version of Cauliflower Cheese, by Yotum Ottolenghi is adapted to TMX with slight changes to recipe and process. I made 1/2 recipe and this provides 3 or 4 serves depending on whether it is served as a main with salad or as a side dish.
The Cauliflower retains some texture and the light cheese  flavoured batter does not over power the cauliflower.
For the original recipe, please consult "Plenty More".

Ingredients
1/2 small Cauliflower, leaves removed and cut into 3 cm florets
1 small red onion
50 mls of olive oil
small sprig of rosemary
3 large or 4 small eggs
7 g fresh Basil ( i used a dessertspoon of Basil Pesto)
60g plain flour
3/4 teaspoon of Baking Powder
Pinch ground Tumeric
75g grated Parmesan cheese.
Melted butter to brush tin, (I used Cake release)
White sesame seeds
nigella seeds,(optional)

Set oven 200 C

Method
place 1 Lt. of cold water in TMX bowl, place Varoma on top, place cauliflower in and steam, 20
minutes/Varoma temp/speed 3.  It is cooked when the back of a fork can crush the cauliflower.  not mash.
Brush dish with Cake release or spray with oil. scatter with sesame seeds.
Gently tip Cauliflower into prepared Dish. spread evenly.(mine was 22 X 12 CM)
Cut 3 thin slices from centre of onion and set aside.
Place remaining onion, Rosemary and oil into bowl,Zap speed 7 /10 seconds, scrape down.
Cook 5 minutes/100/speed 1.
Leave in bowl and allow to cool for 10 minutes.
Add eggs and Pesto, mix 10 seconds/ speed 3.
Add flour and Tumeric, mix 5 seconds/speed 3
Add cheese, mix 5 seconds speed 3.
Scrape down bowl, mix, 5 seconds speed 3.
Pour over Cauliflower in dish, spreading to edges.
Place onion rings on top of batter
Spray with oil or brush with butter.
Place in centre of oven and bake 30 minutes, test after 20 minutes, a knife should come out clean when cooked.


Wednesday, May 20, 2015

Apple Cake Tart.

The Original recipe was from Jo Cooks Blog, adapted to TMX by me and knocked in a presentable format by JulieO from Forum Thermomix.
JulieO has generously allowed me to use her fab photo of the recipe.
 





Friday, May 15, 2015

Dilly Rolls

These delightful little rolls are basically the No Fuss recipe, substituting milk and yoghurt for the water and adding a little onion and herbs. Makes 12 medium sized rolls or 16 smaller ones.
These rolls have a soft crumb and chewy crust.
The inspiration for this recipe was from Epicurious.

Ingredients
500 g bread flour mix
320 g 1/2 milk and 1/2 yoghurt, warmed, ( I did this in microwave).
2 generous teaspoons of dried yeast.
1/2 a small onion finely chopped.
2 teaspoons of Dill seed
2 tablespoons of chopped fine fronds of dill or fennel.
If NOT using flour Mix, then add 1 teaspoon of both salt and sugar.
1 small egg mixed with a little water.

Method.
Heat oven to 200 C
Place all ingredients in TMX and knead for 4 minutes at 37 degrees.
Leave in bowl until it reaches the top of bowl
Remove from bowl on to Silmat and fold over several times.
Cut into 12 even sized pieces.
Roll each piece into a ball and place on oven tray.
Brush each ball with egg wash
Cover with plastic and let rise to double
Place dish with water in bottom of oven
Bake rolls for 20 minutes, turning tray after 10 minutes. ( if rolls are to be reheated remove after 15 minutes. )
Cool on wire rack.

Can be frozen.
Can use other seeds and fresh herbs.




Saturday, May 2, 2015

Cinnamon Raisin Buns

These buns adapted to TMX from Woks of life Blog are lovely.  They are not too sweet and are quite versatile with the  small amount of filling. As I am pushed for time at the moment I will just print the adapted recipe. Please consult the original Blog for folding these buns. You could use the basic dough for coffee scrolls and similar. These ingredients made 13 large buns , 10 cm across. I would make half next time and make 9 or 10 buns.
Ingredients

3/4 cup of thickened cream.
1  1/2 cups of warm milk, plus 1 dessert spoon
1 large egg or 2 very small ones.
40 to 60 g of sugar, depending on how sweet you like you buns
115g plain flour
830g of bread flour
15g dry yeast.

30 g sugar mixed with 2 teaspoons od cinnamon.
2/3 cup of sultanas

1 large egg mixed with 1 dessert spoon I'd water, for wash

Simple syrup, 1 dessert spoon of boiling water mixed with 1 dessert spoon of sugar until dissolved.

Method.
Place all dough ingredients in TMX bowl and knead for 5 minutes.
Place in large bowl and allow to increase 1. 1/2 times.
Tip on to well floured bench and knead a few times .
Cut into desired number of pieces.
Form into buns and brush liberally with egg wash.
Bake about 15 minutes at 160
Brush with simple syrup.

Follow instructions for folding and twisting on Wok of Life Blog. This is essential to get the " look" .

Sunday, April 26, 2015

Salmon in Creamy Pasta Sauce

This delicious dish is based on an Adam Liaw recipe. I have changed it slightly and adapted it to the TMX.
It is also the third dish where I have used the cute little egg noodles from Helene, that wonderful cook and recipe developer of, SuperKitchenMachine.

Ingredients

1/2 onion
2 Tablespoons of cooking Sake
300g thickened cream
4 skinless and boneless Salmon fillets.
salt
oil
2 cups cooked egg noodles.( I used Helene's egg noodles)
Optional extras
2 Tablespoons of Salmon roe
1 sheet of nori , cut into fine slices.

Method
Chop onion in TMX and add a little oil, cook at 100/5 minutes/ speed 1.
Add cream and Sake and cook at 100/ speed 2 until it boils
.Add noodles and mix, reverse/ speed 1/2 or 1 until it boils.

Grill salmon on both sides , in pan on stove until just cooked.
Flake salmon in pan and add the creamy mix from TMX into pan.
Stir gently and bring to simmer.
Serve in warmed plates.
Can dress with optional extras if desired.



Thursday, April 16, 2015

Pot Stickers

Pot Stickers, Wontons, Gyoza or Dim Sums.  It really doesn't matter what you call these flavorsome little packages, they are delicious. the filling is easily made with 2 presses of the torbo button.

Ingredients
A small handful of either uncooked chicken, pork or prawns. Chopped
1 1/2 cups of mixed veggies which could include chinese cabbage , spring onions, bamboo shoots,  celery carrot or other veggies that you might find in a stir fry.
2 coins of green ginger and 2 cloves of garlic.
1?2 cup chopped Water chestnuts.
1 teaspoon of Sesame oil
good shake of white pepper.
Packet of round wrappers with about 100 wrappers, ( about 500 g.)

Method
Place in order in TMX bowl, EXCEPT water chestnuts.and wrappers

Turbo twice for 1 second.
Fold in water chestnuts by hand.
Place 9 wrappers on bench, (cover those not used with a damp tea towel)
wet the edge of top 1/2 of wrappers with water.
Place a heaped teaspoon of filling into center and press the edges together., removing any air. You can pleat the edges for a nice effect.
Form a flat bottom that can stand up in the pan.
Place in dish with damp tea towel over top while you make the next 9.
repeat until all filling is used.

Cooking.
Spray or brush a non stick pan with oil.
Heat over medium heat and place Pot Stickers in pan.
Watch and when all stickers are brown on bottom, pour in water which will bubble up.  Pop lid on pan and cook/steam until water has evaporated. Just a few minutes.
Use a spatula to remove from pan, place on plates , drizzle with soy sauce and sprinkle with sliced spring onion.

Notes
The uncooked Pot Stickers freeze well.
Can add other Asian  greens such as green coriander or 1 Tablespoon of Asian sauces.

Sunday, March 8, 2015

Soft Spanish Bread Rolls

This recipe makes soft flat rolls, perfect for splitting and filling. I have adapted the recipe to the TMX, from one found on the internet.
Will make 8, 10 or even 12 rolls.  Smaller ones excellent for school lunches.

Ingredients
500 bread flour, ( I used Laucke Crusty White Mix)
1 teaspoon of salt and 1 of sugar if not using mix.
350g warm water
7 1/2 g dried yeast,( measured by digital scales )
30 mls olive oil.

Method
Place all ingredients into TMX bowl and knead for 4 minutes
let sit in bowl for 10 mnutes
Tip onto well floured silmat.  It will be very sticky.
Fold over on to its self several times until less sticky but still very soft.
Form into a long roll and cut into 8 or 10 even pieces, roll each into a ball.
Taking one piece at a time, flatten with finger tips to a round disk 1 cm thick.
If the dough resists forming into a disk, let it sit for 5 minutes and flatten again.
Place on well oiled tray, may need 2 trays, spray with water, cover with plastic, allow to double.
place dish with water in, in bottom of over and set oven at 200 o C FF
Bake 10 mins, turn trays around and if using 2 trays, swap shelves.
Bake further 5 mins.
Remove trays from oven and flip rolls over and bake a further 5 minutes.
Cool on wire rack.



Thursday, February 26, 2015

Lemon Bliss Balls





Weigh into TMX bowl,
1 cup of cashew nuts
1 cup of coconut
Zest of 2 lemons, juice of one lemon
2 tablespoons of Maple Syrup or liquid sweetener of choice.
1 teaspoon Vanilla.

Mix on speed 7 until it all comes together. Watch through hole in lid.
Roll into balls and then into extra coconut.
I used a small 3 cm ice cream scoop.
Store in fridge or freeze.

Saturday, February 14, 2015

Chocolate Bread and Butter Pudding

Lunch at the Langham last Saturday. The highlight of the meal for me was the Chocolate Bread And Butter Pudding. I thought, I could make that using my TMX.
This must be started the day before needed as it needs to sit in the Fridge for 24 hours to absorb the custard.
The chocolate sauce is delicious as it contains Rum.  Leave this out if you wish.
To do my research I went to Eatyourbooks. If you don't know about this web site,  check it out.
I finally chose 2 very different recipes and adapted them to the TMX.
First the chocolate sauce, adapted from Monday Morning Cooking Club. Make this First.
Ingredients.
Measure into TMX bowl
100g best dark chocolate, I used Lindt
240g thickened cream
40g Rum
90g caster sugar
45g unsalted butter
Pinch of ground Cinnamon

Mix, 5 minutes/ 90/ speed 4.
Set aside in jug, cover and put in fridge.

Bread and Butter Pudding, adapted from Belinda Jeffery's Lemon and blueberry bread and Butter pudding.
Buy a large loaf of the cheapest day old bread from the Supermarket and trim the crusts off.


Butter all slices on one side.
Into TMX bowl place
4 large eggs
1 egg yolk
200 g caster sugar
625 mls of milk
150 mls cream
Slosh of vanilla
Handful of chocolate chips

Mix, speed 4, 30 seconds, leave in bowl .

In a large deep oven proof dish, pour a little of the custard over the bottom.
Place a flat layer of bread slices, not over lapping.
Place a few spoonfuls of chocolate sauce over the bread.
Cut the remaining bread into triangles and place a row of these over the first layer.
Then another layer until all bread is used.
Spoon blobs of chocolate sauce between layers and over and around top layer. See photo.
Pour remaining custard over all the bread.
Sprinkle with chocolate chips
Place an oven dish to weigh down the bread into the custard.
Cover with plastic wrap and refrigerate for 24 hours.

Remove plastic.

Bake in the Center of oven at 180 o C for 50 to 60 minutes.
Bake untill puffed and with the edges of the bread brown. Test with knife by lifting up a slice. There should be no liquid.

If baking in a tin, sit this in an larger tin, that has boiling water poured around it.

Serve with extra chocolate sauce and cream.

Monday, February 9, 2015

Coconut Sorbet

Delicious and simple,and gluten free ,dairy free and egg free.  Perfect for sweets after a meal and perfect following an Indian Banquet..
Although I churned this in an Ice Cream machine, I think it could be frozen in ice block trays and then zapped in the Thermomix.

Ingredients, slightly changed from original recipe by recommendation from Forum members.

1 cup sugar
1/2 cup water
1 tin of Coconut Cream, tipped in a 2 cup container and made up to 2 cups with water or coconut milk.
1/2 cup extra water
2 Tablespoons of FRESH lime juice.   Taste it, you might like to add more.

Method.

Dissolve sugar in water in TMX bowl and boil for 1 minute.
Add rest of ingredients to bowl and zap to combine.
Chill in fridge, and the process in Ice Cream Machine.
put in container and freeze.

notes
mine was easily scoopable after being frozen.

Monday, January 26, 2015

Double Salmon Mousse with Marie Rose sauce

This is a special occasion dish.  No it isn't expensive and it isn't difficult,  it just tastes special. All can be made ahead and plated up before visitors arrive.  There are 2 parts to the recipe and the sauce can be used instead of cocktail sauce with prawns or cray fish. It would be nice on steamed Salmon.



MOUSSE IS BEST MADE AND ALLOWED TO SET UP IN FRIDGE OVER NIGHT.

Marie Rose Sauce. this recipe is from Tom Kerridge's 'Best Ever Dishes",  and adapted to TMX.

100g TMX Mayo
50g Tomato sauce
Squeeze of lemon juice
1 teaspoon Brandy
3 splashes of Worcestershire sauce
2 splashes of Tabasco sauce
Pinch of cayenne pepper

Measure all ingredients into TMX bowl and mix for 10 seconds at speed 3.  set aside.

Double Salmon Mousse.

1/2 cup of hot water
1 chicken stock cube
15g Gelatine, ( if leaves are used, soak in cold water for 5 minutes and add with tinned salmon.)
220g can of Red Salmon
2 teaspoons of lemon juice
2 Spring onions ,sliced and using some of the green top.
1/2 cup of cream or Greek Yoghurt
1/2 cup of TMX Mayo
100g packet of Smoked Salmon. Diced into 1 cm cubes.
Salt and Pepper to taste.

Method
Put hot water , chicken stock and Gelatine ,( if using Gelatine powder or flakes)in TMX Bowl and zap, speed 5 , 30 seconds.
Add undrained Tinned salmon., onion, mayo, cream or Greek Yogurt, lemon juice salt and pepper,  and mix , 30 seconds , speed 7.
Scrape down sides and blend again for 5 seconds.
Add cubed Smoked Salmon and mix 10 seconds, REVERSE.
Pour into a bowl and cover with  plastic wrap and refrigerate over night.

This can be set in a mould that has been lined with plastic wrap and turned out on to a platter for serving.  the mousse is firm enough to slice or scoop using a knife or spoon heated in hot water.
Serve with the sauce.