Tuesday, September 17, 2019

World’s Best Choc Chip Cookies.

This recipe is based on Dorrie Greenspan latest Choc Chip recipe.  It is different as it contains Rolled Oats.  I have doubled the Choc Chips and Walnuts. I have also adapted it to TMX.  It makes about 60 small cookies, depending on size.
I make up the mixture and after baking first batch,  leave the mixture in the fridge and bake subsequent trays when I have the oven on. For a flatter cookie, leave out of fridge for 1 hour before baking.        
Add rolled oats with flour.
                                                                                       
Ingredients
2 cups all purpose flour, ( or 1/2 bread flour and 1/2 plain flour)
1 teaspoon salt
3/4 teaspoon baking soda, ( carb)
125g butter at room temperature
1 cup sugar
2/3 cup light brown sugar
2 teaspoons vanilla essence.
2 large or 3 small eggs
4 cups choc chips, a mix of colors fine.( can replace 1 cup with dried cherries
2 cups roughly chopped Walnuts
2 handfuls rolled oats

Method
Set oven at 375 or 350 ff.

Beat soft butter, 1 minute/ speed 4
Add sugar, beat 2 minutes / speed 4
Add Vanilla and eggs, one at a time. Speed 4 /4 minutes
Add flour and mix on knead until just incorporated
Set aside in large bowl.
Add choc chips and Walnuts. Fold over until choc chips and nuts are mixed through.
Using a ice cream scoop, place on lined baking sheet and bake 10 to 12 minutes.
Leave on tray 5 minutes and then on to wire rack to cool.

Sunday, September 8, 2019

Low FODMAP Pizzelle.

As with most Low  FODMAP baked foods, portion size is important. I developed these to have 1/4 of a Pizzelle with my morning cuppa. The recipe makes about 18 discs, so 1 / 70th should be ok. All ingredients are Low FODMAP .
Ingredients
3 eggs
1/2 cup Pure Maple Syrup
1/2 cup Lemon infused Olive Oil, ( or grated  rind of 1 lemon and light Olive Oil )
1 1/2 cups of GF plain flour , 2 teaspoons of baking powder
                                             Or
1 1/2 cups SR  GF flour and 1 teaspoon baking  powder.
Pinch of salt
1 heaped Dessert spoon of ground Almonds.

Method.
Mix eggs, Maple Syrup and Oil together, 30 seconds, speed 4
Add flour, baking powder and ground Almonds, 30 seconds/ speed 4.
Set batter aside in bowl.

Heat Pizzelle Machine
Spray lightly with Canola oil
Place tablespoons of mixture in center and close lid.  The weight of lid will spread batter.
Cook until light brown.



If batter is too thin, add a little more flour.
If too thick add lemon juice or Lemoncello.
Store in an airtight container.

Eat as is or spread with jam or lemon butter.


Saturday, August 10, 2019

Crepes, Low FODMAP , 3 Ingredient.

At long last I have found a Low FODMAP recipe that is as good as the traditional.
I have converted the recipe from   glutenfreecuppatea .co.uk . from the web, to TMX.      I have been very disappointed when using GF plain flour. When used in cakes and even biscuits I have found that there is a cornflour after taste. There is none with this recipe. Makes 12+ large crepes. 

Ingredients 
220 g. Gluten free plain flour
4 large eggs or 5 small
450 mls. Lactose free milk

Method
Place all ingredients into TMX bowl.
Mix on speed 4 for 1 minute.
Pour into a jug. 
Can be used immediately. 

Use a good quality non stick pan . 
Smear with butter or oil and heat over moderate heat. 
Do this between each Crepe. 
Pour in enough batter to thinly cover pan. 
Cook until top is set , then flip and cook other side. 
Can cook all batter and reheat in same pan.

Suitable for sweet or savoury. 



                                                  




Thursday, July 18, 2019

Blue Cheese Savories

This is a very easy tasty recipe.  Bung everything in the TMX and mix to a thick paste.  Remove, Wrap in baking paper or cling wrap and refrigerate or freeze until required.
Makes 18.
Ingredients
1 cup of plain flour
125 g butter, cubed.
113 g of strong Blue Cheese, cubed
1/2 teaspoon of freshly ground black pepper.
Jam or Quince jelly

 Method
Place all ingredients , EXCEPT jam into TMX bowl and mix 20 seconds, speed 4.
Scrape down, mix 5 seconds speed 4.
Remove dough and place on baking paper or cling wrap and form into a sausage about 5 cm in diameter.  This will give about 18 slices.
Keep in fridge or freeze.
When ready to bake, cut off slices, just under 1 cm thick. Place on paper lined baking sheet.
Place a small dab of jam or quince past in centre and bake at 350 20 minutes or until lightly brown.


Notes
The strength of the Blue cheese gives the character to these savouries.  I used an imported French cheese. If the Blue doesn’t weigh enough, make up to amount with strong Cheddar and Parmesan.
Could be made GF by replacing plain flour with GF flour.
I cut 12 slices and froze remainder for another time.




Sunday, July 7, 2019

Baked cheese tarts

I have to admit that I was surprised when people raved about these.  I served them with thick cream and Blueberries. The pastry is thin and crispy and an excellent foil to the smooth lusciousness of the creamy cheese filling. They reheat well in the Air Fryer.

Ingredients
Grated rind of one large Lemon
100 g caster sugar
20g softened butter
250 g packet of cream cheese, Philly is good. 
2 eggs 
30 g plain flour
240 g thickened cream
1 1/2 sheets ready rolled puff pastry. 
Method
Weigh castor sugar into TMX bowl, add strips of lemon peel. Zap5 seconds/ speed 9. Scrape down. 
Add butter, and cheese, mix 1 minute/ speed 4
Add eggs and plain flour, mix 1 minute / speed 4
Add cream, mix 10 seconds/ speed 4
Set aside in a bowl. 
Pastry
To get thin and crispy cases I use Bill Grangers method that he uses for his Portuguese Custard Tarts. 
This method eliminates the need to blind bake the pastry.
THE FILLING MAKES 18 TARTS.
Set oven at 200 degrees
Remove the pastry and when par thawed cut each sheet in half.  Place one 1/2 on top of the other 1/2 and press gently.  Wait 5 minutes. 
From the short end roll into a tight cylinder. 
Repeat with other sheet. 
Mark and cut into 12 sections.
Brush 2 , 12 hole muffin trays with cake release. 
Flour bench and roll each small disc of pastry to fit into hole.  It should be level with the top of hole.
Fill 7/8 full with cheese mixture.
Bake 15 to 20 minutes.  Pastry should be light brown around edge and custard set. 
Make 6 more pastry cups and fill with remaining Cheese mixture. 
After removing from oven, let set for 5 minutes. 
Carefully remove from tin and place on wire rack to cool.
Store in sealed container in fridge. 
Will keep for several days. Can be reheated or served at room temperature. 

There will be 6 shells remaining.  These can be filled with stewed Apple and baked at same time as the 6 cheese cakes. Or use 1/2 the sheet and refresher the other 1/2 for next time. 




Saturday, July 6, 2019

Corn Fritters, Low FODMAP

I have converted this recipe to Thermomix and adjusted the original recipe by adding an extra egg and some Parmesan cheese. The original recipe I found bland and the Parmesan lifts the flavour without being predominate.
Ingredients
420 g tinned creamed Corn.  Don’t use a house brand.
1 1/2 cups of gluten free plain flour
1 carrot
1 zuchinni
2 eggs
1 teaspoon baking powder
2 tablespoons grated Parmesan cheese
Parsley and green tops of a bunch of Spring onions. Sliced
Salt and pepper to taste
Oil for cooking

Method.
Place chunks of carrot and zucchini into TMX bowl and grind , 2 seconds/ speed 6.
Add remaining ingredients, mix, 10 seconds/ speed 6.
Oil a large frying pan and place tablespoons full gently into hot pan.  Smooth out with back of spoon.
Turn over when underneath side is brown. Cook this second side.
Makes 10,
Batter keeps well in fridge for a couple of days.  May need to add a little more flour.


Tuesday, June 11, 2019

Chicken in Light Creamy Sauce

This sauce is a dream.  Although originally used as a base for Pot Pies, (.BELOW ) it is equally at home as a filling for Crepes or in a traditional or veggie Lasagna.  Good Parmesan and home made Chicken stock add a depth of flavour. I simmered a whole Chicken with herbs and a bit of Ginger.  I used the cooked meat of the chicken and the stock.  Pre cooked Salmon or Trout would also be good.
Serves 4 to 6 depending on added veggies .


Ingredients for Sauce
50 g butter
40 plain flour
600 g stock, Chicken or veggie
175 g cream, or sour cream, light ok
50g Parmesan, grated
2 teaspoons French Mustard.

Additional ingredients
250 g dry pasta cooked
1 cup of veggies, I used peas and mushrooms , cooked
1 cup of bread crumbs.

Method
Make roux by placing butter and flour in TMX bowl ,5 minutes,  100 degrees, speed 1.
Add remaining sauce ingredients, zap on speed 9 for 5 seconds if there are lumps in the Parmesan.
Cook, 9 minutes, 100, speed 4.
Set aside.

Cook pasta and veggies.
Add to sauce with chopped cooked chicken. 2 cups
Place into serving dishes and sprinkle on bread crumbs.
Place in hot oven to heat through and brown crumbs, or cover and place in fridge for reheating the next day.

Notes
Can add hard boiled eggs.
Can serve sauce over fish or chicken.
Can be Vegetarian by using vegetable stock and increasing vegetables.



Monday, June 10, 2019

Chicken in light creamy sauce pots


The next time I made this I added sautéed mushrooms and baby green peas.

Tuesday, May 28, 2019

Sourdough Potato Cakes

The Sourdough coating is basically the SD Crumpet mixture without the sugar. The photo shows 1/2 the amount of cakes. That is 1 very large Dutch Cream potato and 1 cup of SD starter.


Ingredients 

1 large Potato (about 400 g when peeled), Dutch Cream or other waxy Potato. 
1 cup of Sour Dough Starter, mixed with 1 teaspoon of salt and 3/4 teaspoon of Carb Soda. 
 1 cup of Rice Bran oil for frying

Process
Using a Mandolin, slice potato less than 1/8 on an inch thin. 
Either steam slices or cook flat in microwave. 
Place cooked slices on a tray to cool.

Heat oil in large frying pan until a small drop of the batter sizzles.
Dip cooled slices of potato into SD mixture and gently lower into hot oil. 
Cook both sides until well browned , remove and drain on kitchen paper. 

Can be reheated in Air Fryer or hot pan without oil. 







Monday, May 27, 2019

Potato and Sourdough Tots

These are easy, tasty and economical. They can be dressed up with dips or flavoured salt and reheated in Air Fryer or oven.

Ingredients
450 g peeled potato
1 egg
100g Sourdough Starter
1 Tablespoon of plain flour, plus more if needed.
1/2 teaspoon of Carb Soda
Handful of parsley and chives, chopped fine .
Salt, 1 teaspoon.
Pepper to taste
Rice bran oil for frying, about 1 cup

Process
Peel and cut potatoes to the size of a small egg. Place in TMX bowl and grate 2 seconds at speed 7.
Push out liquid through fine strainer.
Tip into bowl and add all ingredients except oil. Stir well.  There should be no liquid.
Heat oil in a deep saucepan to frying pan. Drop a little batter in.  If it fry’s and browns quickly it is ready.
Using a small ice cream scoop, about 3 cm in diameter or a teaspoon, drop batter into hot oil. Turn when brown on one side.
Remove and drain on kitchen paper

Should make about 30 Tots
Notes.
I made 1/2 plain as in recipe and then added 1 teaspoon of KFC powder to remaining mixture.
I dipped some of the plain ones in Mushroom salt and others in Sweet Chilli sauce.  I also sprinkled some with  Lime Leaf and salt mix.  The plain ones are a good base for many flavours.


Wednesday, May 15, 2019

Gluten Free, Ginger Pear Upside Down Pudding.

This delicious pudding is adapted to TMX, from a recipe by Bill Granger.  I have made a few small changes and made it with Gluten Free SR flour.  It is equally nice made with regular SR flour.
Ingredients
3 large or 5 small firm but ripe Pears.  Peeled, cored and quartered.
3 tablespoons orange juice
55g Demerara sugar
2 large eggs
200 g caster sugar
150 g SR , GF flour
Heaped teaspoon on ground ginger, ( and extra to sprinkle on top)
4 tablespoons of Sour Cream, light ok, ( probably could use plain Greek yogurt)
125 g melted butter
1 teaspoon Vanilla
Cream to serve

Process
Preheat oven to 180 ff
Grease oven dish, approximately 18 cm square.  The dish should accommodate the pears close together in one layer.
Toss the pears, orange juice and Demerara sugar together and spread out in oven dish.
Into TM bowl place eggs and caster sugar, beat on speed 4 for 1 minute.
Add add flour and ginger and mix, 10 seconds, speed 4.
Add sour cream and butter and vanilla , mix 10 seconds, speed 4.
Scrape down bowl and mix 5 seconds speed 4.
Tip batter over pears and spread with spatula.
Mix 1 teaspoon of ground ginger with 1 Tablespoon of caster sugar and sprinkle over batter
Bake 45 to 50 minutes, test with skewer to see it is cooked.

Bake 45 to 50 minutes.  Test with wooden skewer to see it is cooked.

Monday, January 14, 2019

White Peach and Whiskey Popsicles



What better way to keep cool than with a Popsicle.  This is a very adult version with Whiskey added. You could leave out the Whiskey for the kiddies and add orange juice or Yogurt for a creamy version.
Makes 8 , depending on size of moulds.

Ingredients
500g white Peach flesh, skin on
1 Tablespoon of Lemon juice
85 g honey
3 1/2 dessertspoons Whiskey

Method
Place all ingredients into TMX bowl and mix, 20 seconds/ speed 6.
Pour into freezer moulds
Freeze for at least 6 hours.

Notes
The Whiskey does not make the mixture soft like it does with ice cream.

Monday, January 7, 2019

Zuchinni Fritters, gluten free.



This recipe is very tasty, easy, makes 10 frittersand is approximately 60 calories a fritter. I cooked them in an oiled Pie Machine.   If cooked in a frying pan, I would suggest using Crumpet rings to contain the mixture. 
Ingredients. 
2 large Zuchinni
80 g grated Parmesan Cheese
1 clove of garlic
2 spring onions, ( I used just the green tops)
2 large eggs
1 teaspoon dried herbs, ( I used Oregano)
1 Tablespoon olive oil 2 teaspoons salt

Method
Cut Zuchinni in to 3 cm rounds .
Place into TMX bowl and grate, 2 seconds/ speed 5.   Set aside in a sieve and sprinkle with the salt. Drain for 30 minutes.  
Smash garlic , chop and add to TMX bowl.
Add eggs, Parmesan, herbs, zap 10 seconds/ speed4. 
Push as much water as possible from the Zuchinni and then add to TMX bowl. 
Mix on reverse, 10 seconds/ speed 4. 
Set aside until ready to cook. 

Brush Pie Maker with oil and preheat. 
Spoon 1 1/2 cm of mixture into machine including some of the liquid. 
Shut down lid and cook for approximately 5 minutes.   You will notice a small brown edge forming.
Carefully lift the fritter with a small silicone spatula.  If liquid is still evident, cook a little longer. 
Turn over and cook the other side until brown. Lid open. 
Remove and rest on kitchen paper. 

Can be eaten cold or as a side dish. 

Notes.
The dark colour does not detract from the taste. 



Saturday, January 5, 2019

Feta, Ricotta and Spinach filo triangles.


This is the simplest and tastiest version of these small cheese triangles that I have made. The recipe is very flexible and Sweet  or Savory fillings can be used.  The method for preparing the Filo is a breeze.  I can’t understand why I haven’t used the Pizza wheel before to cut the Filo. 
The triangles in the photo look a bit flaky.  This is because I reheated them in the Air Fryer.
THESE  ARE BAKED FOR 25  MINUTES

Ingredients. 
300 g Feta cheese
300 g Ricotta cheese
3 small eggs or 2 large ones
1/4 teaspoon nutmeg.
2 teaspoons dried Oregano.
Black pepper
Olive oil for brushing
1 packet of frozen Spinach or 1 cup of cooked spinach , well drained. 
1 packet of either frozen or chilled Filo pastry. 

Method for filling
If Filo is frozen, leave on kitchen bench to thaw thoroughly. 
Into Thermomix bucket place remaining ingredients EXCEPT olive oil and Spinach. 
Mix until creamy, speed 4 / 30 seconds. 
Chop frozen Spinach or cooked and place in seize and push water out.   Put on chopping board and chop again. 
Scrape into Thermomix bowl and mix through. 2 seconds/ speed 5. 
THIS CAN BE PREPARED THE DAY BEFORE REQUIRED.

Preheat oven to 180 C ff

FILO
Place Filo on bench and unfold.
Cover with damp tea towel. 
Using a large chopping board, place 1 sheet of Filo on board., long side facing you.  
Brush well with olive oil. 
Place another sheet of Filo on top of first sheet.
Cut Filo into 5 even pieces with pizza wheel. 
Place a heaped dessertspoon of filling in corner and fold to form a triangle.   Keep folding and place on baking tray. 

Thursday, January 3, 2019

Spiced Creme Brûlée with bourbon and vanilla cherries

This is a dessert for a very special occasion.  I have adapted this wonderful recipe by Katrina Meynink to Thermomix.  I was drawn to the recipe as I know how great the Thermomix is at making custard.   Also love Creme Brûlée's.  The Whiskey ( Bourbon ) is a perfect match for the large ripe cherries.  I think a good Brandy would also be nice.
The original recipe states 8 to 12 serves.  I think we must be piggies as I made 6 and no one complained
Instead of the large dish,  I used 6  Cast Iron Le Creuset pots.

INGREDIENTS  FOR CUSTARD
50 mls milk
450 mls cream.
1 1/2 Tablespoons of Whiskey
1 teaspoon vanilla seed paste
70g castor sugar
8 egg yolks
1 teaspoon mixed spice

Rapadura or brown sugar to sprinkle

BOURBON  (WHISKEY) AND VANILLA  LACED  CHERRIES
3/4 cup of pitted cherries, ( I doubled these)
1Tablespoon Whiskey, ( I doubled this )
1 teaspoon vanilla bean extract, ( I doubled this )


METHOD
Pit Cherries and mix with Whiskey and Vanilla and set aside.
( it is a good idea to count the cherry pips to see they match with the number of Cherries)

Set oven 115C FF

Into TMX bowl place ingredients for custard, milk, cream, mixed spice, vanilla, whiskey , castor sugar and egg yolks.
Mix speed 6 /10seconds
Cook at 100 degrees/10 minutes/ speed 1 1/2
Strain through a fine sieve into a jug.
Pour into   6 oven proof dishes.
Stand dishes into a baking dish and pour boiling water to come 1/2 way up dishes.
Bake for approximately 45 minutes.  that is until custard is lightly set. they will firm up when cool.
Remove from water bath and cool on bench,  then refrigerate.

THE CUSTARDS CAN BE MADE DAY BEFORE REQUIRED.  Cover and keep in fridge.

Just before serving, place the custards on an oven tray,  scatter generously with the Rapadura sugar and place under a preheated grill.
Stand and watch as the sugar can burn very quickly. Turn the tray around so that the sugar melts evenly.
It will set into a toffee crust as it cools.
Allow 15 minutes cooling time before you serve as the dishes will be hot.
Serve topped with cherries.