Monday, September 14, 2020
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
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.
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
These Peanut biscuits are crunchy and nutty and not too sweet, even with the Lindt chocolate. A nice change.
Thursday, September 3, 2020
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.
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
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.
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
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. )
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
Thursday, August 6, 2020
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.
90 g butter
110 g caster sugar
50 g. SR flour
110 g plain flour
Cup of jam, Raspberry is traditional, but I used Apricot.
75 g caster sugar
180 g Coconut
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.
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
Sunday, May 3, 2020
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.
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. .
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.
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
Red curry paste
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.
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.
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. .
Mix raw veggies with FB and tomato mixture, cover with foil and bake until cooked. Uncover and brown under grill.
I added a tin of chick peas to dish and served with Meredith Feta.
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.
Saturday, May 2, 2020
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.
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
Sunday, April 19, 2020
I am dressing it with lemon juice , salt and pepper and serving it as a base for kababs.
As a side , 4 serves,
60 g Quinoa
100g Broccoli florets
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.
Makes 3 cups, 300g.
Serves 4 as a side. Calories 75
Saturday, April 18, 2020
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
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.
110g of soft butter
190g caster sugar
100 g coconut paste
200g SR flour
Pinch of salt
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.