Monday, September 14, 2020

Chow- mein

Chow Mein

Fresh Tomato soup

There are lots of tomato soups around, but this one is made with fresh tomatoes and is only about 60 calories a cup.  It also has lots of texture.  Makes about 2 litres.
Ingredients.
1 k of fresh tomatoes, quartered
2 cups of stock, I used chicken but vegetable , ( Brons veggie stock is good )or water and a couple of cubes.
3/4 cup of celery
1 cup onions, chopped
1 tablespoon of fresh basil
2 cloves of garlic
Sweetener of choice, brown sugar, or golden syrup, or honey or artificial sweetener, I used Xylitol.
Salt and pepper to taste
Yoghurt and extra basil to finish

Method
Place all ingredients into TMX bowl, except yogurt and extra basil.
Mix at speed 7 for 10 seconds.
Cook, speed 3 / 100 / 25 minutes.
Mix, speed 10 / 1 minute.
Taste and add sweetener to taste.

Notes
Can add carrot or lentils or roasted red peppers.
Chilli for extra kick.
I served with chopped fresh herbs and light sour cream.





Thursday, September 10, 2020

Peanut Biscuits


 These Peanut biscuits are crunchy and nutty and not too sweet, even with the Lindt chocolate.   A nice change.  

Ingredients 
150 g caster sugar
175 g brown sugar
80g butter, room temperature 
250 g crunchy Peanut Butter
1 teaspoon vanilla
2 eggs

150 g plain flour
1 teaspoon Carb Soda
125 g Rolled Oats, can substitute 10g with Oat.
Good quality Chocolate buttons
 
Process
Set oven at 150 degrees

Place first 6 ingredients into TMX bowl. Mix on speed 3 until well incorporated.
Add remaining ingredients and mix until most of rolled oats are mixed in.
The dough will be stiff. 
Using a 4 cm ice cream scoop place small mounds on lined baking tray.
Press chocolate button into top.
Bake 15 to 20 minute. They should be light brown around edges. 
Cool for 5 minutes on tray before moving to baking rack. 
Makes approximately 58 biscuits. 

Thursday, September 3, 2020

Rocket Pesto




 I don’t like traditional Pesto.  I find the Basil too strong and the Pinenuts too expensive. 

This is completely  different.  We also have had a bumper Winter crop of Rocket.  I also like the addition of seeds as well as Walnuts.  

It is so easy in the TMX.

Ingredients

4 large cloves of garlic

1/2 cup Walnuts

1/4 cup Sunflower seeds

1/4 cup Pumpkin seeds

125g Rocket, remove large stalks, chop roughly. 

1 1/2 cups Olive oil. 

1/2 cup of grated Parmesan cheese or Nutritional yeast

Salt as needed

Instructions 

Place nuts, seeds and garlic into TMX bowl and grind until sand like grains appear.  Not paste. Speed 6/5 seconds

Add Rocket and mix until a course paste. Leave a little texture.

Turn TMX to speed 2 and slowly pour in oil through hole in lid. It should mostly amalgamate. 

If using within the next 2 days add cheese and mix.  If going to freeze, add cheese when thawed and ready to use. 




Notes.

Use on Pizzas 

Mix with soft cheese for a dip

Use as a marinade for chicken

Fill flat mushrooms with the pesto mixed with bread crumbs. 

Could use other peppery leaves as a base, eg. Mustard greens or Watercress, or a mixture. 

This recipe was inspired by Lindsey Miles , Less Waste, No Fuss Cook Book. I have adapted the idea to TMX. 


Friday, August 28, 2020

Farmhouse Rustic Bread Recipe

Ingredients 

 230 g  Sour Dough starter

340 g warm water

3 teaspoons dried yeast

3 teaspoons salt

610 g bread flour

1 teaspoon bread improver, ( optional. )

Instructions 

TMX,  combine all ingredients and knead for 4 minutes. 

Cover with plastic , spray with water and rise to double in a warm place. 

Form into a shape that will fit baking tin or cast iron pot with lid , to double.  Spray wth water. ( it will eventually rise to 3 times its original volume as it bakes )  

Bake 30 minutes at 200 FF , covered.  Then 15 minutes uncovered.  If colouring up too fast cover with foil. 



By hand ,  combine all ingredients in a large bowl and knead until a smooth dough. 

SAME AS ABOVE





Wednesday, August 26, 2020

Farmhouse Rustic Bread

 This recipe is adapted from a King Arthur Recipe.   It uses both Sour Dough starter and dried yeast.  It is a soft light bread with a slight SD flavour .  Perfect for sandwiches and lovely toasted.  It makes a very large loaf but you could make half. 



Thursday, August 6, 2020

Jam and Coconut Slice

 This recipe is adapted from an AWW recipe to Thermomix.  I have also made a couple of changes to the recipe.  

The first change is I used a slightly bigger pan as I wanted a thinner base.  22 X 32 cm.  I lined the pan with baking paper. 

The second change is I used Apricot jam and used nearly a cup, not 1/2 a cup as mentioned in the original recipe. 

Ingredients 

90 g butter

110 g caster sugar

1 egg

50 g. SR flour

110 g plain flour

Cup of jam,  Raspberry is traditional, but I used Apricot. 

Topping

2 eggs

75 g caster sugar

180 g Coconut

Method

Set oven to moderate, 350 FF

Beat butter, sugar and egg until well mixed.  1 minute, speed 4.

Add flours and mix, speed 2 until a incorporated. It will look like clumps od course bread crumbs. If not, add 1 tablespoon of plain flour.

Scatter over baking paper in baking dish.  Press down with damp hands to form an even base.

Bake 10 minutes

Remove and spread jam while still hot. 

Topping

Mix eggs and sugar, 1 minute, speed 4

Add Coconut, fold in, speed 2 , 15 seconds

Tip on to jam and spread evenly with 2 forks. 

Bake 30 minutes. 

If browning too much, cover with foil

Let cool in pan. 

Cut into 16 slices

Sunday, May 31, 2020

Surprise Biscuits

This recipe was given to me by a neighbour. They are the only biscuits her 98 year old Mother in Law ever made.  She said she had no idea why they were called surprise.   After making them several times, I think I know.  To the basic recipe, you can add almost anything.  What a surprise. ,!

These are , left, Peanut butter, right, Chocolate with added chocolate chips. 


From the basic recipe, I have made
Ginger nuts
Choc Chip
Monte Carlos
Coconut 
Can’t wait to try
Seeds and spices
Jam drop
Peanut, (3 heaped Dessertspoons of crunchy peanut butter)
Double Chocolate ( 15 to 20 g Dutch cocoa powder and 1 handful of both dark choc chips and white choc chips.)
Wholemeal .

Basic recipe
170g sugar ( I use raw caster )
113 butter g,  room temperature. 
225 g Self Raising flour,
1 egg
1 teaspoon vanilla ( optional)

Method
Set oven 170 ff

Cream butter and sugar, 1 minute, speed 4, ( scrape down after 30 seconds)
Add egg, mix, 30 seconds, speed 4
Add flour, 30 seconds, speed 4
Add vanilla if using, 10 seconds, speed 4.

Using a teaspoon or a spring loaded 4 cm ice cream scoop, place dough onto lined baking sheet.
Bake 15 minutes or until brown around edges. 
Leave on tray for 5 minutes and then on wire rack to cool.

Notes

To add extra ingredients, add after basic mixture is completed.
Ginger nuts, 2 Tablespoons of both ground ginger and golden syrup.
Choc Chop, a small handful of each Choc Chips, and chopped Walnuts and dried Cranberries. 
Monte Carlos, butter cream and Raspberry jam. 
Ginger and Molasses, 2 Tablespoons ground ginger and 1 tablespoons of BOTH golden syrup and molasses.
I usually make double of the basic mix and make 2 different flavours.

The basic mix makes about 36 biscuits
They keep well for a week in an airtight tin. 

These are Monte Carlo and Choc Chip. 




Sunday, May 3, 2020

Flavour Bombs.


Flavour Bombs are intensely flavour pastes and sauces that can be frozen and added to Chicken, Pork, Beef, Veal or Tofu.
They can be added to food to be cooked in Slow Cookers( Crock Pots), Tray Bakes, TMX or Casserole dish in oven.
Make in bulk and freeze according to number of serves.
As I test more generic flavours, I will add to the list.
Number 1, a simple Bomb
This makes enough for 4 large serves, ( I used 1/2 to make 2 serves)

1 Tablespoon each of Sweet Chilli sauce, Soy sauce, Maple Syrup,
1/2 Tablespoon TMX Veggie stock.
Mix together.

Add Chicken Thighs ( trimmed and cut in half) to Slow Cooker, add paste and stir. ( no liquid)
Turn pot on and select slow, medium or high , depending what suits your time frame.
Add mushrooms when chicken is nearly  cooked and peas when cooked.
Thicken with 2 teaspoons of Cornflour mixed with a little water.  .

Reheats well.

Serve with rice or mashed potato.





Flavour Bomb 2. A High Octane Bomb, used 3 ways.
Basic flavours with the addition of either, Stock Or Tomato Or Coconut milk. OR a mixture of liquids.  You decide.

This baked Chicken has Flavour Bomb, Coconut Milk, Diced Tomatoes and stock.

This vegetarian tray bake of Pumpkin has a Flavour Bomb and Diced Tomato added. Sweet potato, Carrot, Zucchini or Eggplant, or a mixture would be equally nice. I added chick peas and Meredith Feta.

Ingredients
You can use fresh or paste from a tube or jar.  No particular flavour dominates.  So add more of a particular flavour if you wish.
1 Dessertspoon of each
Garlic
Ginger
Lemongrass
Red curry paste
Soy sauce

1 teaspoon of Chilli flakes

Zest and juice of a large fresh lime. 2 limes if small.

Mix all together and place in a small Zip lock bag. Freeze.

When require, remove amount suitable for quantity of veggies or protein.  Add stock, diced tomato or Coconut milk.

Examples.
1 large Chicken, 1/2 Flavour Bomb, 1 tin of Coconut milk, 1 cup of stock.
Place chicken in baking pot with lid, pour mixed ingredients and bake covered 30 minutes. Hot oven.
Remove lid , baste and cook for further 30 minutes brown chicken.
Serve with carb of choice and green veggies or salad.
Note
Because I used Organic Coconut milk it had the cream floating on top. I put the Flavour Bomb, coconut milk and stock in the TMX and cooked it at 100 degrees/ 10 minutes/ speed 2.
Then tipped over the chicken.
When cooked this will produce a mild flavoured sauce.  Do a taste test and if a stronger flavour is required, stir a bit more of the FB in.

Baked Pumpkin. Tray Bake
Chunks of pumpkin ( or other veggies ) pre roasted until nearly cooked.
Mix together  1/2 Flavour Bomb (  or less depending on quantity of veggies) with 1 tin of diced tomatoes and 1/2 tin stock.
Pour over veggies and bake until fully cooked. .
                            OR
Mix raw veggies with FB and tomato mixture, cover with foil and bake until cooked.  Uncover and brown under grill.
Note
I added a tin of chick peas to dish and served with Meredith Feta.




Garden Greens and Quinoa Pilaf


I have a very large Chinese Cabbage ( Wombok) that is a bit moth/grub eaten.  I don’t want to waste it is truly organic.  FOOD52 had a recipe for ‘One Pot Kale & Quinoa Pilaf’, that could be adapted to suit my purpose.
I converted the recipe to TMX and made a smaller amount. 
The recipe as presented makes 4 serves as a side. 

Ingredients
60 g Quinoa, washed
Large bunch of greens, ( my cabbage (Wombok)  weighed 200g but could easily double this. )
Oil, 1 Tablespoon of oil of choice.  I used Walnut. 
1 lemon, zest and juice
2 Tablespoons of green onion tops, sliced
1 Tablespoon of roasted Pine nuts.
1 to 2 Tablespoons of Goat Cheese. ( I used Marinated Meredith Feta ) 
Salt and Pepper. 

Instructions 
Mix oil, Lemon, onion tops, in serving dish and set aside. 
Place 1 litre of water into TMX bowl and place basket with Quinoa into bowl.
Depending on what greens are used, separate stalks from leaves. 
Set greens aside except for Kale. 

Kale leaves are added to Quinoa and steamed for 18 minutes. Stems discarded. 
Chinese cabbage ( Wombok)  , stems finely sliced and added to Quinoa and leaves shredded and added in last 5 minutes. 
Silver beet, same as Lombok. 
Baby spinach added in last 5 minutes. 

When steamed, mix greens through Quinoa and tip onto oil mix in serving dish.
Fold together and serve with Pine nuts and feta on top. 

Can be served cold or at room temperature.  Adding Pine nuts and Feta just before serving.



    

Saturday, May 2, 2020

Kefir Bark

I love my Kefir.  It is so easy to make and carries so many good bacteria. The problem is that I don’t want to heat it as this will kill most of the good bacteria. I have made Lemon Icecream which is lovely.  What else?
When I saw a recipe for frozen yoghurt bark I thought I could probably make same with thick Kefir. if your Kefir is thin you may have to strain it .  You can use several layers of Chux, a Jelly bag or cheesecloth.
Spread the Kefir into baking paper placed on a flat tray that will fit Flat into your freezer.
The additions are up to you.
I used dark chocolate , ginger infused coconut flakes and caramel balls.
When ready, freeze.  Serve while frozen or partially defrosted.
I will cut into 16.

Wednesday, April 22, 2020

Peek - a -boo - pear pudding


The directions for this delightful pudding are available on Forumthermomix.

Sunday, April 19, 2020

Quinoa and Broccoli Rice

This recipe is particularly suited to the TMX, but could be made in a machine that will slice the Broccoli into rice and then another that steams.
I am dressing it with lemon juice , salt and pepper and serving it as a base for kababs.
As a side , 4 serves,
Ingredients
60 g Quinoa
100g Broccoli florets

Instructions
Wash Quinoa in TMX basket, set aside in basket
Place Broccoli in TMX bowl, chop, 4 seconds, speed 5.
Tip on top of Quinoa
Place a litre of  water into TMX bowl.
Place basket into bowl and cook 18 minutes, Varoma temperature, speed 3.
Use hot  or when cool refrigerate.

Particually nice dressed with lemon juice and zest.
Notes.
Makes 3 cups, 300g.
Calories 257
Carbs 37.5
Fibre 10
Protein 12
Serves 4 as a side. Calories 75




                                                                                                 

Saturday, April 18, 2020

Bread rolls, mixed in TMX and baked in Air Fryer

In 2014 I posted a recipe for bread rolls mixed in TMX and cooked in an Air Fryer. I have recently bought another Philips Air Fryer.  This later model is manual and hotter than the previous one which was digital.
Testing for the original recipe, it proved simpler. Using 1/2 No Fuss bread recipe. Rise until double. Form into 6 rolls.
Rise in pan that will fit into basket of AF.
Temperature setting 160 degrees.
Bake from cold, 7 minutes. ( I used a timer )
Turn over rolls.
Bake 7 minutes.

Wednesday, April 15, 2020

Crispy Coconut Biscuits

I was given 2 large jars of Whole Ground Coconut Paste.  No recipes on Google for this unusual ingredient. So I made up a recipe based on several on the Internet. This biscuit has proved to be the most popular biscuit that I have ever made.  I have made 3 batches in the last week.
I just had to find a substitute for the Coconut Paste.  I started by mixing , by WEIGHT, equal parts of desiccated coconut with coconut oil.  Bingo.  When tested by making biscuits using this, they were perfect.
I mixed 100g of desiccated coconut with 100g of coconut oil, in TMX,  Speed 8 for about 30 seconds.  Scrape down and mix again. speed 8 for 30 seconds. This is enough for 2 lots of 36 biscuits.  It is shelf stable so doesn’t need to go in fridg.

Ingredients
110g of soft butter
190g caster sugar
1 egg
100 g coconut paste
200g SR flour
Pinch of salt

Process
Line 3 baking trays with baking paper.
Set oven 170ff

Mix sugar and butter, 30 seconds, Speed 4, scrape down
Add coconut paste, mix 2 minutes, speed 4, scrape down
Add egg, mix 20 seconds, speed 4
Add flour and salt, mix on kneading function until flour is incorporated.  ( May need to scrape down and give another short mix.
Using a very small ice cream scoop , place small mounds on baking trays. ( use a teaspoon if scoop unavailable. )
Gently press a small cube of ginger or dried sour cherry or 1/4 walnut into biscuit.
Bake 15 minutes.  They will crisp up as they cool.
Remove from tray to cooling rack.
Makes 36, or less if larger.