Chook woman

Orange Peel for Hot Cross Buns

2012-01-25T20:39:00.001-08:00

Orange Peel for Hot Cross Buns

2012-01-25T20:01:00.000-08:00

This peel can be used in Cakes ,Christmas Puddings, Steamed Puddings and of course Hot Cross Buns. It is fairly time consuming to make, but then I only make it once a year and freeze it. It could be placed in sterile jars, like jam, and kept in the pantry.
Because of the sugar content, it scoops out easily when required.

Save Orange peel in plastic bag in fridge. (any amount, but I usually work with 6 or more.
Cut peel into 1/4.
Place in large saucepan and cover with water. Bring to the boil and simmer until you can easily press you finger nail into the rind. ( It is important that the rind is very soft)
Drain off all the water and when cool enough to handle, scoop out the membrane with a spoon.
Place 2 cups of white sugar into a large flat pan , add 2 cups of water and boil to dissolve the sugar.
Place the peel into the TMX bowl and Turbo once . Look in bowl to see how fine the peel has been cut. You do not want mush. I had 700g of peel and it took 4 presses of the Turbo button. The number of times will depend on how much peel is in the bowl.
When sugar has dissolved into water, tip in peel.
Stand by stove and gently stir peel into liquid.
Boil rapidly and stir when required so that peel doesn't catch and burn.
When most of the water has evaporated, take off stove and cool.
I store in small zip lock plastic bags, and freeze.

Chocolate covered Orange straws.

After removing the Orange membrane from the peel, cut the peel into long thin strips.
Boil in sugar syrup being gentle not to break the strips.
Evaporate most of the liquid and set aside to cool.
At this stage I freeze them in a plastic container.
When required I coat with Chocolate.

Spicy Coriander Chicken.

2012-01-22T20:46:00.000-08:00

This can be as spicy as you like. We like it mild so I have added Sweet Chilli Sauce, but for more spice add some red chilli. This will feed 6/8 people, and can be cooked on a BBQ, stove top or in the oven. Make 1/2 the recipe if you wish, but it is equally nice cold.

Into TMX bowl place 4 sprigs of fresh Coriander, 4 cloves of garlic, 1 Tablespoon of Sweet Chilli Sauce nd 4 Tablespoons of water. Zap until the Coriander is finely chopped.

Slice 1 Kilo of chicken Breasts, (or Thighs) into long flat slabs and lay in a large plastic container with lid.
Pour mixture over, scraping any that is sticking to sides of bowl. Stir to mix in until all chicken is coated. Cover with lid and keep in fridge for up to 1 day.

Cook, using which ever method chosen.

Serve with salad, or Fried Rice , or Alyce Alexandra's ,"Corn Pancetta and Chives".
Alyce's recipe is in her book "Quick Fix in the Thermomix".

The chicken recipe is inspired by ,"a cookbook for Diabetics".

Orange Mousse

2012-01-22T15:25:00.000-08:00

This light and refreshing dessert can be served in Orange cups or in small dishes. To serve in the Orange cups takes longer to prepare but is a spectacular dessert , with very few calories.

Inspiration for the dish was from 'a cookbook for Diabetics"

This is best made day before required. 6/8 ORANGES REQUIRED FOR THIS DISH.

ORANGES, 4 for the cups with tops sliced off, these will form lids.
Slice small disk off base, to allow cups to sit upright.
Remove the orange flesh inside each cup and place in TMX bowl , Zap to a pulp.
Push through strainer. Make up to 300mls. with extra orange juice.

Wash bowl, add ORANGE JUICE, 2 EGGS, artificial sweetener, (equivalent to 1 teaspoon of sugar)Place Butterfly in bowl and whisk at speed 4 for 20 seconds.
Add 200g. plain low fat YOGHURT, whisk at speed 3 for 10 seconds

Dissolve 2 teaspoons of GELATINE POWDER in 3 Tablespoons of HOT WATER.
Add to TMX bowl and zap to incorporate.

1 additional orange segmented and cut into cubes. Zest by hand and chop until fine. Add to bowl with orange yoghurt mix. DON'T ZAP.
Pour into Orange cups, 3/4 fill. (any remaining mix can be set in small dishes)

TOPPING.

Squeeze juice from 1 ORANGE and make into 1 cup of liquid with water.
Dissolve 1 packet of low/no sugar ORANGE JELLY CRYSTALS in 1 cup of boiling WATER.
Add orange / water mix to jelly crystal mix. set aside to set.

When Mousse and Jelly are set, using a fork, scrape up jelly and place on top of cups.
Place lids on to serve.

Baguettes with Nori and Sunflower seeds.

2012-01-22T14:03:00.000-08:00

Baguettes with Nori and Sunflower seeds.

2012-01-21T22:25:00.000-08:00

This healthy bread has the goodness of Seaweed and Sunflower Seeds. In Carbohydrate value, one slice has the same content as a slice of commercially produced white bread.

Place a dish with water in bottom of oven. Set oven to 210 C

300g. Bread Flour,( I used Laucke White Mix)
150g. Plain Flour (all purpose Flour)
2 teaspoons of instant yeast
290 mls. of warm water
! teaspoon of both sugar and salt.( I didn't add these as the Laucke Flour has these added)
85g. Sunflower seeds
Nori (Seaweed)

Combine Flours, yeast, water in TMX bowl and knead for 2 mins.
Add 1/2 Sunflower seeds, and salt and sugar if using. Knead for 1 min.
Leave in bowl in warm place until doubled. (Ideal temp. between 20/25 C )
Turn out onto Silmat and divide in two.
With rolling pin, roll to the size of a Nori sheet.
Roll up like a Swiss Roll, pinch seam and place seam underneath.
Spray with water and sprinkle 1/2 remaining seeds along roll.
Place in Baguette tin, and do the same with other 1/2 of dough.

Cover with plastic and place in warm spot until doubled.

Bake in preheated oven, 210 for 35 minutes. or until brown.
Cool on wire rack. Cut when cold.

Low Fat Satay Sauce

2012-01-14T15:42:00.000-08:00

This is different to the usually unctuous Satay sauce, but i have to say, equally flavorsome. It is suitable for both satays and Gado Gado. The basic recipe is made in the TMX, the divided in 1/2. The first 1/2 is used to marinade the Satay and the 2/2 is added to with Peanut butter and additional fresh Lime Juice and used as a sauce.

1 Tablespoon of Brown Sugar and 1 Tablespoon of Splenda
1 1/2 Tablespoons of Soy Sauce and 1 1/2 Tablespoons of Sushi vinegar.
2 cloves of Garlic
1 teaspoon of fresh green ginger
1 Tablespoon of Bottled Lime juice, ( if you have plenty of fresh Limes available use these.)

EXTRAS
2 Tablespoons of fresh Lime juice,( 1 large or 2 small)
2 Tablespoons of Peanut butter.

Place all ingredients, (EXCEPT EXTRAS) into TMX bowl and zap until all is minced fine.
Remove 1/2, ( about 1/4 cup and add to meat or vegetables to be marinated.
Add fresh Lime juice and peanut butter to TMX bowl, with remaining mix and zap to incorporate. This is the sauce.

I served this over Helene's Mock Rice.

Tasmanian Salmon in Lemon and Caper Sauce

2012-01-08T19:50:00.000-08:00

This is so simple. Cooked in a Glass Oven Proof dish, in Varoma. The sauce is just poured over and steamed until cooked.

This is for 2 serves.

2 x 170g pieces of Salmon or Trout.
Juice of 1/2 large lemon.
1 large clove of garlic, sliced.
2 teaspoons of Baby Capers
Sprigs of Thyme.
Salt and Pepper.

Place fish in dish and add rest of ingredients.
Cover with lid and place in Varoma.
Pour boiling water, up to 1 liter mark and place Varoma on top of lid.
Varoma temp/speed 3/ 20 mins, or until cooked to your liking.

Serve with salad and rice.

Pear, Lemon and Cardamon Chutney.

2012-01-07T22:48:00.000-08:00

For people who grow their own pears, or for those who can buy cheap pears in season, this is a very easy and economical Chutney. The Cardamon provides an exotic touch and dresses up an otherwise sweet but bland fruit. Serve with cold cuts, add to gravy and serve with sausages. Great with a BBQ. It needs to sit in the jars for 2 months to mellow.

900g Pears, after peeling and coring
220g Onions, peeled and cut in 1/2
170g seeded raisins or sultanas
50g stem ginger, fresh
1 medium lemon, rind removed with a vegetable peeler, Juiced
230g soft brown sugar
1 level teaspoon of salt
500g of Apple Cider Vinegar
2 garlic cloves
1 1/2 teaspoons of chilli flakes
3 dessertspoons of (15g.) of Cardamon powder

Add lemon rind , with ginger and garlic to TMX bowl, Press Turbo twice.
Add onion and Zap 5 seconds/ speed 5. Scrape down.
Add rest of ingredients, cook 40 mins/Varoma/soft/ reverse. Cap out WITH BASKET ON TOP.To prevent splashing.
Put cap in and Zap 5 seconds/ speed 5.

Taste to see that mix is not too tart. It will mellow with keeping, but you can add more sugar and mix on reverse / speed 3 for 20 seconds.

Bottle in sterile jars and add lids when cold.

Store for 2 months to mellow.

Merry Christmas and a Happy New Year.

2011-12-22T22:00:00.000-08:00

I would like to wish all members an enjoyable Festive Season. I hope you have enjoyed my Blog during 2011 and that we will continue to discover new ways to use our TMX in 2012.

Mixed grain Rolls from a cold start.

2011-12-13T16:41:00.000-08:00

These rolls, based on the No Fuss recipe, but using a mixture of whole grain flours.
They were placed in a cold oven for 15 mins at 160 oC and then 15 min at 200 oC. The first rise was done in the TMX bowl, and as it was very cold here today I proved it in the oven warmed to 70oC.

Coconut Macaroons

2011-12-11T20:14:00.000-08:00

Something to take to the Christmas party.

Set oven at 180 o C

6 egg whites, frozen OK, let defrost and sit on kitchen bench over night.
1 teaspoon of Cream of Tartar
3 large eggs, beaten by hand.
500g of dessicated coconut
300g caster sugar
1 generous Tablespoon of vanilla essence
1 teaspoon of Coconut essence
Candied cherries, cut on 1/2

Beat egg whites and Cream of tartar for 8 mins./speed 3.
In large bowl place , sugar, coconut, vanilla, coconut essence and beaten eggs.
Tip egg whites on top and mix with hands until all the coconut is coated.
Leave for 30 mins. to soak through.
Line baking trays and place small mounds of mix on trays and flatten slightly and press 1/2 cherry into top.
bake until brown on top and around edges.
Cool on tray for 5 mins and then on wire rack.
Store in airtight tin.

Can be coated on the base with Chocolate if desired.
makes 36 biscuits.

Ham Spread

2011-12-08T22:12:00.000-08:00

I feel that ham doesn't freeze well, but this dip does. This is an excellent way to use up that left over Ham. The recipe is also handy, in that you can use what you have at hand.

200g. ham,chopped.
20g.sweet chilli sauce, or chutney
10g. Worcestershire sauce
30g Mayo, or sour cream or soft butter
1/4 teaspoon of spice mix. I used Quatre epices that I made.
1/4 teaspoon of Bacon Dust, Optional

Place all in bowl, speed 7/ 20 seconds. Scrape down.
Speed 7 / 20 seconds, or to consistency that you prefer.

Nice in a sandwich with lettuce
Nice on toast for breakfast.
Serve as a dip with vegetable sticks.

Almond meal Biscuits

2011-12-06T15:36:00.000-08:00

This recipe for delicious almond biscuits was posted by Uni on Forum Thermomix. I have placed them here so more people will have access to the recipe.

• 500g almond meal
• 6 egg whites, (frozen ok)
• 1 teaspoon of cream of tartar
• 300g white sugar
• 1tble of homemade vanilla essence+ 1 teaspoons OR 1 tablespoons of whisky and 1 teaspoon of vanilla essence
• 1 tsp almond essence

• TM Icing sugar, to coat biscuits (made from white sugar)
• Glazed cherries or whole almonds

Preparation:

Add egg whites and the cream of tartar to bowl and beat until stiff with the butterfly, for me it took 8 min on speed 3 ½ will (try speed 3 next time )
add all ingredients except icing sugar and cherries together in a bowl
add egg whites to other ingredients mix with your hands until all combined . rest for 1/2 an hour, not you the dough lol

Preheat oven to 180C. Make small balls of about 3cm by rolling them between your palms, and then lightly roll them in the TM icing sugar.
Place on trays lined with baking paper.
Gently press cherries or almonds into the top of the biscuits.
Cook until biscuits become lightly browned on top - about 10 minutes.
Remove from oven and allow to cool.

Morning Tea at Cherokee.

2011-11-27T17:39:00.000-08:00

DH makes a mean coffee. Lovely with Cantucci.

2 second salad.

2011-11-27T17:30:00.000-08:00

I had just made Mayo., and usually , after scraping out bowl, add an avocado to make a dressing/dip. This time I added........

1 small carrot, peeled and roughly chopped
1 stick of celery, chopped
1/2 a green apple, core removed, chopped
2 large radishes.

All in bowl, set for 2 seconds, speed 5. Done.
Plenty for 2 .

Peonies

2011-11-25T01:25:00.000-08:00

They have been described as blowsy, rose like and the most romantic flowers in the world.
It is a real pleasure to see them in the garden each year,

Chocolate Coconut Macaroons.

2011-11-22T23:27:00.000-08:00

These tasty little morsels are perfect to have with that morning coffee or with afternoon tea. They are not too sweet. There are 2 parts to the recipe, first make the Chocolate/Ginger/Sugar mix; then the Macaroon mix with the first mix added.

Set oven to 175o C FF Makes 36, using a 4cm. ice cream scoop.

Chocolate mix

2 Tablespoons of Dutch Cocoa
2 Tablespoons of Ginger Powder
4 Tablespoons of Demerara Sugar
Place in TMX Bowl and zap to form a powder.

Macaroons

Into TMX bowl place....
1/2 cup of Chocolate mix
2 cups dessicated coconut
1/2 cup raw sugar, caster.
2/3 cup of cornflour
2 eggs and 2 egg whites.
Mix, 1 minute/speed 3.
Place small rounds on lined baking trays and bake for 25 mins, or until firm/crisp on the outside.

chocolate buttons, 1/2 red cherries or whole blanched almonds to place on top if desired.

Cool on tray for 5 mins. and then on wire rack.

Quatre epices

2011-11-20T20:43:00.000-08:00

Christmas Hamper

2011-11-20T20:04:00.000-08:00

This is the first item in the goodies that I am making for Xmas Hampers

Quatre epices based on a recipe by Mark Best

This spice mix is mostly used in French cooking , but is also found in Middle Eastern Kitchens.
It is used to flavor Soups ,Stews, Vegetables. and added to Pates and Terrines.

10g of each, cloves,cinnamon,nutmeg,ginger and 20g white pepper.

It is best to use whole spices, as ground spices often have an anti caking powder added.

Add to TMX bowl and grind to a fine powder. Store in an air tight container.

Spelt and Ginger Cookies.

2011-11-19T00:39:00.000-08:00

To me this is the ultimate Ginger Biscuit. I have converted the recipe from Dan Lepard's new book "Short and Sweet". If cooked as recommended, they are satisfyingly chewy. If cooked a little longer, until light brown all over, they are more crisp. I taste tested several, but still can't decide which I prefer. Most of this double batch I gave away to friends who do not have time to bake. They loved them. Made 50

Heat oven to 200 o FF

100g stem ginger,(preserved) drained
100g unsalted butter
100g golden syrup
100g caster sugar
100g light soft brown sugar
2 egg yolks
2 teaspoons of ground ginger
1 teaspoon of bicarbonate of soda
300g of Spelt flour

Do

Chop Ginger by pressing Turbo button once. The ginger should be pea size,scrape down.
Add butter and golden syrup, heat 5mins/90 o/ speed 2.
Add both sugars, mix 10 seconds, speed 2, stand for 5 minutes with lid off to cool down a little.
Add carb soda, ginger, egg yolks and flour.
Knead 20 seconds.

I used a 4 cm. ice cream scoop to form small rounds, which I flattened slightly, onto lined baking trays.
Bake for 8 to 10 mins, and until they puff up like macaroons with a golden tinge around the edge. Or for a firmer biscuit, until light brown all over.
Leave on tray until they have set up a little and then cool on a wire rack.
Store in an air tight tin.

Sweet Chilli Salmon

2011-11-08T21:17:00.000-08:00

This recipe was converted from Woolworth's catalogue.The recipe is Margaret Fultons.
I have steamed the fish, in the sauce, in the Varoma. I halved the recipe to make 2 serves. The original recipe was for 4.

1 Tablespoon of oil.
1/2 red onion
1 clove garlic.
1 dessertspoon of green ginger.
1/4 cup of water
40g. sweet chilli sauce
1 tablespoon of Fish sauce
1 dessertspoon of Apple or White wine vinegar
2 x 150g. Salmon fillets

Drop peeled onion, garlic and ginger on to blades and process until cut.
Scrape down and add oil. Cook 5 mins./100 o/ speed 2
Add liquids and cook 5 mins/100o/speed 2.

Place dish into Varoma, (I place 2 skewers under dish to allow steam to circulate)
Tip in sauce and place fish, skin side up in dish, and steam until done to liking.

Serve with rice and salad.

Potato and Celeriac Gratin

2011-11-07T16:41:00.000-08:00

A simple but tasty dish that can be prepared ahead of time and reheated. Serve with a roast meal or grill. I buy a large Celeriac and use it to make soup, salad and this Gratin. The recipe is from Epicurious and adapted for the TMX. This recipe makes 6 generous serves. It can be made any size , just keep the proportion of potato to celeriac , 2/3 potato to 1/3 celeriac.

2 large onions, peeled and 1/4
4 cloves of garlic, peeled.
400g. potato when peeled
200g. celeriac, when peeled
3 sprigs of fresh thyme
1 cup of grated Gruyere or tasty cheese.
salt and pepper. Olive oil
300g cream and 200g milk

Set oven to 200 o C

Drop onion and 2 cloves of garlic on to blades ,speed 7 until chopped.
Scrape down sides and add 1 Tablespoon of oil and cook on speed 2 / 100 o/5 mins. Set aside. No need to wash bowl.
Roughly chop potato and celeriac. Place potato into bowl first and then celeriac.
Zap on turbo until large chunks result.( I did this 3 times) There may be some uncut lumps but cut these with a knife as more processing will produce a pulp.

Layer 1/2 the mix into an oven proof baking dish, dot with 1/2 the onion and spread over with fork, sprinkle 1 sprig of thyme and generous salt and pepper, and 1/2 the cheese.
Repeat above layer.
Into washed TMX bowl, remaining 2 cloves of garlic zapped, cream and milk and 1 sprig of thyme. Heat to 80/speed 3/ 5 mis.
Strain this mix over dish.
Cover with foil and place on oven tray.
Bake for 30 mins, remove foil. Top up cream if there is not a thin coating over potato mix..
Return to oven and bake until light brown on top. 25/30 mins.

Fruit Loaf, kneaded in TMX and baked in Bread Machine.

2011-11-05T22:40:00.000-07:00

The good thing about this process is that it is so predictable. Knead the dough in the TMX, let it rise to double, form into loaf and let rest in Bread Machine Bucket for 15 mins. and then bake in Bread Machine for 1 hour and 10 mins. How easy is that!!!!

500g Bread Flour,(I used Laucke , no need for sugar or salt). Add a teaspoon of each if plain bread flour is used.
3 teaspoons of dried yeast.
2 teaspoons of each of cinnamon and mixed spice.
1 teaspoon of nutmeg.
300g. of warm milk
1 egg
300g mixed dried fruit. ( I used Apricots, Sultanas, Dried Cherries, Cranberries and mixed peel,that I made )

DO.

Weigh fruit and cut Apricots into 3. Set aside with other dried fruit.
Weigh flour into bowl and add spices and yeast.
Warm milk and beat into it egg, then pour into bowl.
Knead for 3 mins.
Add fruit and knead for a further 1 min.
Leave in bowl to double.
Remove from bowl and form into an oval shape that will fit into Bread Machine Bucket.( I line bucket with a silicon sheet cut to fit. I REMOVE PADDLE
Rest in bucket for 15 mins.
Spray with water or brush with egg wash. Cut cross in top of dough for an even rise.
Place into Bread Machine and set timer to bake for 1 hour and 10 mins.
Remove from machine and stand for 5 mins, then cool on wire rack.

Notes. You may add honey or sugar to bread mix for a sweeter loaf.
Could add walnuts, or any combination of fruit.

Bread Making with TMX and Bread Machine

2011-11-04T22:56:00.000-07:00

This is quite exciting with Summer coming , and not wanting to heat up the kitchen. Following Djinni 373 advice I got the Bread maker out of the Shed and had a fiddle. Made No Fuss recipe, let it rise in TMX bowl until double , then formed it into an oval shape, sprayed with water and topped with sesame seeds. set machine on Bake for 1 hour , and produced a perfect loaf.

I took the paddle out,( hate that shape it puts in the bottom of a loaf)
Cut a silicon liner to fit , with a small hole in the bottom to fit over the shaft.
Used Laucke flour, half wholemeal and half white.

Mayo dressing for green beans

2011-11-04T21:03:00.000-07:00

Andrew Mc Connell, is such a bright star in the Melbourne cooking scene. He has the knack of serving simple , but very tasty food. This recipe is characteristic of his flair. I have adapted, for the TMX, the recipe from one presented in Gourmet Traveller Magazine.

In TMX Bowl place

1 clove of garlic
6 Anchovy fillets
20g. red wine vinegar
20g. Dijon mustard
1 egg yolk
6 Basil leaves, ( used 1 teaspoon of Pesto without the cheese)
Zap speed 7 /20 seconds.

Gradually add 110g of olive oil, ( I used equal parts olive and rice bran oils)

Stir through steamed green beans just prior to serving, and dust with Black Pepper.

This makes more than enough with plenty over. Can be used to dress a green salad.

Crack Crumble

2011-10-30T18:33:00.000-07:00

In the recent issue of Gourmet Traveller this sweet topping was published. It is easy to make in the TMX, and less messy. It can be stored in an air tight container , to be later sprinkled on Ice Cream or fruit , in fact anything that would benefit from a bit of crunch. I have adapted the recipe to what I had available.

Set oven at 180 o C

Place in TMX bowl.
90g. raw sugar, (or 1/2 white and 1/2 brown)
40g. of oat bran or digestive biscuits.
25g. flour
1/4 teaspoon salt.
Zap 20 seconds/ speed 7

Add to bowl
40g. frozen butter ,cubed.
Zap 10 seconds/ speed 7

Tip on to oven tray and roast in oven, stirring every 5 mins, until golden brown. ( 10 to 20 mins.)

Cool and break up any large lumps. If a fine dust is required , zap in Tmx for 2/3 seconds.

Granola

2011-10-16T01:56:00.000-07:00

This recipe is converted to the TMX from Dish magazine. Issue 38. All the chopping is done in the TMX, and the heating of the liquids also. The mix is them slowly roasted in a warm oven, before the dried Apricots and Cranberries are added. It makes 13 cups.
1 cup of Dried Apricots
1/2 cup of Cranberries.
1 cup of skin on Almonds
1 1/2 cups of dates
125g. Honey
65g. golden syrup or brown Sugar.
65g. oil
1/3 cup of Apple or Orange juice.
1 teaspoon each,ground cinnamon and ginger
1 teaspoon of vanilla extract.
5 cups of rolled oats.
3/4 cup of sunflower seeds
3/4 cup of pumpkin seeds
1/3 cup of wheat germ
1/2 cup of sesame seeds.
3/4 cup of shredded coconut

Preheat oven to 150 o C

Zap Apricots in TMX until chopped but not mashed. Set aside in dish with Cranberries.
Zap Almonds until slightly chopped. There will still be some whole nuts, this is OK.
Set aside in large bowl.
Zap dates until slightly chopped and add to Almonds.

Place all liquids and spices in TMX bowl and heat 5 mins./80 o/ speed 1 .
While this is heating, add to bowl with Almonds and dates, all the other ingredients EXCEPT the Apricots and cranberries.
When liquids and spices are warmed add to mix in large dish and fold over to coat mix.
Tip into 2 roasting trays and place in preheated oven for 20 to 30 mins. Turning mix over every 5 mins.Do not over heat/cook the mix as it will become crunchy as it cools.

I watched the coconut and when it started to brown slightly then it was cooked.

When cold stir through the Apricots and Cranberries.

Store in an air tight container.

Spring Flowers from the Garden

2011-10-14T00:16:00.001-07:00

Bread Rolls from a cold start.

2011-10-08T18:48:00.000-07:00

For some time it has concerned me that I have to pre heat the oven for 20 mins. prior to cooking bread. Such a waste of Electricity, especially when I cook bread almost every day. I have experimented with cooking rolls, and bread sticks, from a cold start. There are 2 issues, firstly , to do the 2 rise in the oven while it is heating up, and secondly, to brown the rolls.
Process.
Make No Fuss recipe, and leave in TMX bowl to double.
Form into rolls and place on oven tray. Spray with water.
Set oven to 180 o C, place dish with water in bottom of oven, and place rolls in oven.
Set timer for 10 mins
When timer rings, increase oven temperature to 200 o C.
Bake for a further 10 mins.
Remove and cool on wire rack.

For bread sticks, remove from tin at end of the 20 mins. and place on oven rack and bake another 5 mins.
Posted by

Smoked Salmon and Leek Quiche, with or without Feta

2011-10-07T02:41:00.000-07:00

This is a crustless Quiche, and a variation on My Favorite Quiche. The bacon and onion are replaced with Smoked Salmon and Leeks, and the addition of Feta makes it into a very special Quiche.

Set oven 200 o C

3 small Leeks, cut in half along the length and then into 3cm. pieces. Wash well.
1 cup cream
1 cup milk
1/2 cup S.R. flour
4 eggs
120g. Gruyere Cheese, (or Tasty) grated.
3 mushroom caps chopped.
250g. Smoked salmon, chopped.
Feta cheese. 8 cm. x 5 cm. x 2 cm.

Place Leeks onto bowl with 30 mls of Olive oil and cook for 10 mins./speed 1 / 100 o
Add mushrooms and continue cooking for 2 mins.
Allow to cool for 5 mins.
Add, milk, cream, eggs, flour, and cheese and zap, speed 4/10 seconds,on REVERSE
Add Salmon speed 3 / 5 seconds.

Pour into a well oiled quiche dish or 2 smaller dishes.
Dot with small cubes of Feta if using.
Bake for 20 mins and check to see if set, if not give it another 5/10 mins.

No Fuss Bread, Rolls and Loaf

2011-10-02T01:25:00.000-07:00

This recipe can be made onto rolls or loaf or bread sticks. If you are starting out making bread this is a good way to start. If you use a bread mix, like Laucke. don't add the salt and sugar as these are already in the mix.

520g bread flour
2 teaspoons of dried yeast
300 mls of warm water
1 teaspoon of each , salt and sugar.

Place in bowl and knead 4 mins.
Leave in bowl, in a warm place, until double
Form into loaf or rolls, spray with water
Leave to rise to double , covered with plastic.
Bake in preheated oven, 20 mins for rolls, 25 mins for loaf and then 10 mins out of tin on oven shelf.
Cool on wire rack.

A container of water in the bottom of oven will assist in rising and give a crisp crust.

The Veggie Garden, part planted up for summer.

2011-09-29T19:11:00.000-07:00

Spring, out our backdoor.

2011-09-29T19:09:00.000-07:00

The Pear trees are just beautiful.

Cracker Biscuits

2011-09-27T19:11:00.000-07:00

I have had my TMX for nearly 2 years and have had several attempts at making dry biscuits. It is only now that I have had success. The good thing is that the topping can be whatever you fancy. I just used what I had in the pantry and fridge. I used...

From bottom right in photo...

Nigelia seeds and rock salt, sprinkled on top and rolled in.
Sesame seeds and rock salt, sprinkled on top and rolled in.
Parmesan Cheese, sprinkled on 1/2 when rolled, folded over and rolled again. before cutting.
Sweet soy sauce mixed with Sesame oil, folded as above
Welsh Rarebit, same as above
Sweet Chilli Sauce ,kneaded into dough.

I cut different shapes so I could identify the different flavors. The cup from the TMX gives a very good size.

Set oven at 220 o C, bake for 10/15 mins.

Place in TMX bowl and knead for 3 mins.
300g. bread flour
2 teaspoons of dried yeast.
2 Tablespoons of Olive oil
170 mls of warm water.

When kneaded , place in warm position to double.
Knock down and place in a plastic bag to keep moist.
Work with 1/6 of the dough at a time and roll out to about 8cm x 5 cm.
Apply topping and cut into desired size and shape.
Place on lined oven tray and Spray with oil, ( I used Rice Bran Oil )
Bake until light brown, moving tray around so they brown evenly.
Cool on wire rack, and store in air tight tin.

Makes about 100, depending on size.

Ideal for kiddies lunch boxes, on cheese platter or with dips.

Sweet and Sour Pork.

2011-09-26T17:46:00.000-07:00

I just love Kylie Kwong's recipe for Sweet and Sour Pork. It is NOT that sickly sweet bright red goo that is often served in Chinese Cafes, over puffs of fried dough with little pork in side. There are 2 parts to this recipe, and the first part, the sauce is made in the TMX. The Pork part is not. Both parts can be prepared the day before required which is a real bonus if serving it to visitors, or if you are just plain busy.

The Sauce, what is different about this is that the vegetables and the Pineapple are fresh

4 cloves of garlic, peeled
1 2 cm. long piece of fresh ginger

3/4 cup of Apple cider vinegar
5 Tablespoons of shao hsing wine or dry sherry
1/2 cup of white sugar
1 teaspoon of sea salt

1/4 of a peeled and cored Pineapple
I small carrot, cut into straws
1 Tomato cut into 8.
I red Capsicum pepper cut into strips.
1 small cucumber peeled and cut into large cubes
1/2 red onion, sliced into 1/2 moon shapes

2 Tablespoons of light soy sauce
2 teaspoons of corn flour

Do

Drop garlic and ginger on to spinning blades, speed 7/ until chopped.
Add vinegar, sherry,sugar and salt , cook 5 mins./ speed 2/ 100 o.
Add vegetables , cook 3 mins/ REVERSE/speed 1.
Mix corn flour with light soy sauce and add to bowl, continue cooking for 1 min.
Leave in bowl to reheat if using immediately or when cool , store in fridge for later use.

Pork The Pork is marinated in a mix, preferably over night. Just prior to cooking , add the additional corn flour and plain flour.

2 x 300 pork fillets ( the long ones ) cut into bit size pieces.

In a large bowl place and mix......
1 1/2 tablespoons of corn flour
1 Tablespoon of cold water
2 egg yolks
3 teaspoons of light soy
2 teaspoons of Sesame Oil
1 teaspoon of Sea Salt

Add pork pieces and stir to coat. Set aside.

When ready to cook. Add additional...
1/4 cup of plain flour
1/4 cup of corn flour

Add 2 cups of vegetable oil to wok, and heat to shimmer on surface ( I use Rice bran oil)
Deep fry pork, remove when pale brown in colour, set aside to cool, Turn off heat under wok.

Re fry when ready to serve. This will crisp the pork and give a nice brown colour.

Serve with rice and sauce.

Welsh Rarebit

2011-09-25T19:01:00.000-07:00

This is based on Matthew Evans recipe as published in the Feast Magazine. We ate it on home made sour dough bread, but any home made, TMX, bread would be suitable. Just toast one side and spread the mixture on the un toasted side , then grill. If you top it with a poached egg, it is called Welsh Buck. Dobs on a Pizza with char grilled egg plant, olives and capsicum would be great. Also spread over bread dough with sun dried toms and olives, then rolled up and cut into rolls would make a very nice savory roll to have with soup. No more buying Kraft Cheese Spread.!!!

200g of tasty cheese
50 g. of Parmesan cheese
2 Tablespoons of Pale Ale, ( could use milk or cream)
2/3 teaspoons of Dijon mustard, ( or any that you have)
1 Tablespoon of butter
1 pinch of cayenne pepper
1 teaspoon of Worcestershire sauce
4 slabs of bread

Grate cheeses in TMX.
Add all ingredients, except bread, cook 5 mins/ 90 o /speed 2.
Pour into a container, and it will set up into a soft paste as it cools.
Spread on bread that has been toasted on one side, then grill.

You can fiddle with the ingredients to get the taste you like.
It did leave a slight residue on the base of the TMX, but was easily removed.

Savory Flat Breads

2011-09-24T02:37:00.000-07:00

I have been experimenting with flat breads to replace bought dry biscuits. The spin off is that I have made a flat bread that will replace the dry biscuits, but also serve as a crisp base for a snack or light entree. Makes 12 to 24 depending on size.

Set oven at 220 o C

300g. bread flour
2 teaspoons of instant yeast
4 Tablespoons of olive oil
150mls of warm water

for topping... any of the following

oil infused with garlic
salt flakes
Herbs , fresh or dried
seeds of choice, example poppy, sesame
Parmesan cheese

Place all bread ingredients in bowl of TMX and knead for 3 mins.
Leave in warm spot to double. (20/30 mins.)
Tip on to lightly floured bench and divide into 12 or 24 pieces.
Roll with a rolling pin or with a pasta machine into thin ovals.
Place on lined oven tray and brush with oil or water and sprinkle with topping.
Seeds and herbs can be rolled into dough.
Bake for 10/15 mns, until showing some brown patches.
Cool on wire rack and store in an air tight tin.

Peanut Butter Shortbread

2011-09-23T22:11:00.000-07:00

I don't know if you can have a 'meaty' biscuit, but if you can , then this substantial peanut biscuit is it. I have been trying to recreate a peanut biscuit that I used to bake , pre TMX days. It tasted of roasted Peanuts and was light and crisp. This is not quite it. Never-the-less it is a very nice biscuit so i have decided to post it.

Set oven at 180 o C FF

150g. butter, at room temp.
275g. crunchy Peanut butter
200g. light brown sugar, or , 1/2 raw and 1/2 dark brown.
1 egg
260g plain flour
1/2 teaspoon baking powder
110g unsalted chopped peanuts , or from a packet of mixed chopped nuts.

Line Baking trays with not stick paper.
Grind sugar Speed 7 / 10 seconds.
Add butter, speed 4 / 20 seconds.
Add peanut butter, REVERSE/ speed 3 / 1 min. Scrape down during mixing.
Add egg,speed 4 / 10 seconds.
Knead flour, baking powder and chopped peanuts in, 1 min.
Tip into large dish and fold in any dry ingredients.
Use a dessert spoon or 4 cm icecream scoop to place mix on to trays
Bake 15 to 20 mins.

Could add Chocolate chips if desired.

Makes 40

Cheese Scones

2011-09-16T16:25:00.000-07:00

Until now, i always made scones like my mum did. Mix in bowl , tip onto bench, flatten out, brush with milk and cut into squares....Now I can chuck everything into TMX bowl and put spoonfuls on to a tray and bake. This makes 12 scones. Inspiration from Janie TMX England.

Set oven to 200 FF

Place in TMX bowl

225g plain flour
2 teaspoons of baking Powder
60g of butter
60g of tasty cheese 1/4 teaspoon of salt
Zap /speed 6 /4 seconds.
Add 125g. milk and KNEAD for 20 seconds
Spoon on to tray and bake in preheated oven 15/ 20 mins.

Early spring at Cherokee

2011-09-15T23:30:00.000-07:00

Cold nights but sunny days , occasional showers.

Spicy Red Capsicum Dip

2011-09-14T17:46:00.000-07:00

The inspiration for this recipe comes from Vinaroo, a member of Forum Thermomix. What do you do to use the bit of ricotta left over after making the Lemon Ricotta cake.? This is a very good solution. You can make it as spicy as you like.

100g. Ricotta
1/2 red capsicum roasted and peeled
Juice of 1/2 lemon
1 dessertspoon of Macadamia paste, (or any other bland nut butter) Could make this from nuts in TMX , first.
Couple of shakes of Tabasco
1 clove garlic.

Place all in TMX bowl and zap, scrape down and zap again until of desired consistency.

Malted Grain Bread

2011-09-10T21:23:00.000-07:00

This bread is based on the 'No Fuss" recipe, so it is easy. the end result taste, is more than the components. That is the great thing about making bread. I was looking for a Malt flavored bread so visited the local Brewing shop where they had a variety of Malted grains. With help from the shop owner, i decided on "Brewcraft Malted Grain. (crystal Malt, light)". The grain has been sprouted and the gently crushed. Although this is not apparent.

Set oven 220 o C, place dish with water in bottom of oven.

100g of Malted grain.
420g. of white bread flour, ( I use Laucke bread mix)This has the sugar and salt added.
1 teaspoon of salt and 1 teaspoon of sugar if just bread flour is used.
2 teaspoons of dried yeast.
300mls of warm water.

Add malted grain to TMX bowl and mill, speed7/10 seconds.
Add remaining ingredients and knead 4 mins.
Let rise in bowl, in warm place, until doubled, That is until it fills the bowl.
Shape into loaf and let rise in tin, until doubled.
slash top and sprinkle with seeds of choice and spray with water.

Bake for 30mins.
remove from tin and bake for a further 10 mins.
Cool on wire rack.

Dried Apricot Preserves.

2011-09-10T20:17:00.000-07:00

This is Tenina's recipe with some minor changes. I used 1/2 Australian and 1/2 Turkish Apricots as the Australian ones were very dark. It is delicious and easy.

400g. dried Apricots.
350g water
250g sugar
60g of fresh lemon juice.

Place Apricots into TMX bowl with water, and cook for 10 min.,/ 100o/reverse speed 1.

Add remaining ingredients and cook for a further 20mins./90o/reverse speed 1.

If too thick add a little more lemon juice and cook a further 5 mins.

Red Silk Chicken

2011-09-07T02:03:00.001-07:00

Red Silk Chicken

2011-09-07T01:22:00.000-07:00

This is a basic recipe for a MOTHER STOCK. You may add other Asian spices if you wish, such as Dried orange Peel, cinnamon sticks or 5 spice powder. I have used this basic recipe for 40 years and it is the one we like. The day prior to cooking the chicken, I make the stock and let the flavors infuse. To do this I simmer the stock for 20 mins. at 100 with reverse setting and gentle speed.

Place in TMX bowl

250mls. soy sauce
250mls Chinese Rice wine
250mls Chicken stock or water and chicken stock powder.
250mls water
200g. sugar
3 whole Star Anise
4 whole dried Chinese Mushrooms.
4 thick slices of fresh ginger
4 large cloves of garlic, squashed.

Cook 20 mins., 100, speed soft.

Next day Wash chicken and place 3 spring onions inside chicken.
Place chicken, breast side up, in heavy cooking pot that is just a little larger than chicken.
Pour stock over chicken.
Simmer for 30 mins, turn chicken over and simmer for 20 mins , or until chicken is cooked.
Leave in stock for 20 mins.
Cut into pieces and serve with boiled rice and stir fried or steamed veggies.

The mushrooms that have been cooked with the chicken can be sliced and served with the chicken.

It would be possible to cook the chicken with Thermomixer's method for WHITE COOKED CHICKEN, however you need a small chicken to do this, size 13.
It would be also possible to cook chicken pieces in a dish in the Varoma, in the stock.

Keep stock in fridge or freezer to re use.

Lemon Ricotta Cake.

2011-09-06T00:49:00.000-07:00

Lemon Ricotta Cake.

2011-09-06T00:25:00.000-07:00

This recipe, from Rodney Dunn, showcases just what the TMX can do. It made the fresh Ricotta,(so easy), grated the Lemon zest, and then mixed it all. It is a light cake with a nice Lemon kick. It would serve 10/12 as dessert with Double cream.

Heat oven to 180oC, and prepare a 22cm Spring form tin.

250g. fresh Ricotta, (made in TMX)
2 eggs at room temp.
160g. caster sugar.
90g butter, melted.
3 Lemons, rind removed in strips with vegetable peeler and juiced.
225g S.R. flour
60g. Almond meal

Grind Lemon peel with sugar, speed 7, 45 seconds.
Add Ricotta and eggs, zap until smooth, speed 7, 30 seconds.
Add butter and lemon juice and mix ,speed 7, 10 seconds.
Add Almond meal, speed 5 seconds speed 5
Add S.R. flour, Reverse, speed 4 for 10 seconds.
Remove bowl from machine and fold any flour remaining in with spatula.

Bake 40 to 50 mins. test after 40 mins.
Stand in pan for 5 mins before removing cake to a wire rack to cool.

Will keep in air tight tin for up to 3 days.

The Ricotta recipe is from Super Kitchen Machine

Watercress, Tomato and Chick Pea Soup.

2011-09-01T18:25:00.000-07:00

We try to eat something from the garden each day. Sometimes it is just a garnish of herbs or silver beet or eggs from the hens. While weeding the veggie garden yesterday, I came across some Landcress, which is similar to water cress, although stronger in its peppery flavor. I Googled Watercress and found many wonderful recipes on a U.K site that deals just with Watercress. As the weather is still cool , I thought I would try this recipe. I think it will become a family favorite. It makes nearly 8 cups, although the recipe says 4 serves , at 162 calories a serve. It is an ideal partner to the Beer and Cheese Bread. You could replace the watercress with other green leaves, but would need to add the flaked chilli. (see comment in ingredients.)

1 Tablespoon of oil.
1 onion
2 large cloves of garlic
1/2 to 1 teaspoon of crushed chilli flakes. (only add this if not using Watercress)
2 (397g) tins of chopped tomatoes.
1 tin of Chick Peas, (400g) , drained and rinsed .A few can be saved for garnish.
2 Tablespoons of Tomato Paste.
750mls. water and 4 teaspoons of chicken powder stock. .Juice from 1/2 lemon
1 teaspoon of sugar
Salt and freshly ground black pepper to taste.

Drop 1/4ed onion and garlic on to turning blades. speed 5, until chopped
Scrape down and add oil.
Cook for 4 mins, speed1, at 100.
Add tomatoes and chick peas and zap 20 seconds ,speed 7.Add stock and tomato paste.( I used water and 4 teaspoons of Chicken stock powder)
Zap 20 seconds, speed 9.
Cook 20 mins. 100. speed 2.Add lemon juice.
Chop water cress by hand and add, zap for20 seconds speed 7. ( I held a tea towel over the top)

Serve as is or add sour cream, and/or garnish with reserved Chick Peas and water cress.

Note ....If water cress is heated for more than 5 mins, it loses its bright green color

Beer bread with cheese and herbs

2011-08-24T17:28:00.001-07:00

Beer bread with cheese and herbs

2011-08-24T16:58:00.000-07:00

This bread is more in keeping, in nature, with banana bread. It has no yeast. I don't drink beer as I don't like it, but i don't find the slight taste in this bread offensive. You could use Orange juice to replace the beer if you wish. That said, the basic Cheese dough could have a variety of savory things added. You choose. DH ate 3 slices as he found it 'interesting'. We also had it toasted for breakfast, this was equally good.

Set oven to 200oC.

Weigh 100g. of tasty cheese into bowl of TMX, and grate.
Add, 250 g of each plain flour and Self Raising flour.
4 g of baking powder
1 teaspoon of salt
1 bottle/can, (340mls.) of beer.
90mls. water
30g. soft brown sugar
leaves from 2 sprigs of fresh thyme.

8 pieces of sun dried tomato, cut into strips and added in last 10seconds of mixing.
30g. of mixed seeds, for coating. (I used seseme.sunflower and safflower .)

Mix on Bread kneading function for 20 seconds, add tomatoes and knead for 10 seconds.
Sprinkle 1/2 seeds on base of lined tin.
Scrape into lined bread tin and sprinkle remaining seeds on top, press them on lightly, and bake at 200 o C for 50/60 mins.
Leave in tin for 5 mins and then turn out on to wire rack to cool.

I have adapted this recipe. for the TMX, from'Food from the Heart... the South African way" by Heleen Meyer

bread, without TMX

2011-08-24T00:17:00.000-07:00

I am posting this recipe here as I am giving a Bread making class to people who do not have a TMX, but need easy access to this recipe and process.

Bread Recipe

Will make 8 rolls, or 2 Bread Sticks, or a loaf of bread, or a mixture of these.

520g bread flour, (strong flour)
300 mls. warm water
2 teaspoons of dried yeast.
1 teaspoon of salt and 1 teaspoon of sugar. ( if you use a bread Mix such as Laucke, do not add these.)

Place all ingredients into a large bowl and mix with a spoon.
When it starts to come together , knead 50 times, in the bowl.
Spray bowl and dough generously with water, so there is no dry flour in the bowl.
Cover with plastic and place in a warm place to rise and double. 30 mins to 1 hour.
Set oven to 200/220 o C.(will take 20 mins.)And place dish with water in bottom of oven.
Turn out on to floured bench and knead again 20 times.
Form into rolls, bread sticks or loaf. For loaf place seam under.
Spray with water and cover with plastic and place in a warm place to double. Will take less time than first rise.
When doubled , cut 1 cm. slashes in top , spray with water and bake......
Rolls 15 mins.
Bread sticks 20 mins in tin and the 5 mins turned up side down.
Loaf 25 mins and 10 mins out of tin.
Cool on wire rack and try not to cut it until cool.

Can replace 100g of flour with wholemeal flour, seeds ,oats. rye or spelt.
It will take a little longer to rise.

Tangelo Marmalade

2011-08-20T19:07:00.000-07:00

Tangelo Marmalade

2011-08-20T18:27:00.000-07:00

We seem to have plenty of Lemons at the moment and Tangelos were on "Special" at the shop, so I thought I would make some marmalade. I used the basic formula from my recipe for Lemon and Carrot marmalade. A carrot could be added to this recipe as well as 2 Tablespoons of rum.

2 Tangelos (2 x 200g)
1 Lemon, (90g)
1 tablespoon of Lemon juice
500g water
Sugar, 3/4 of cooked fluid in TMX, ( I used 750g ) as there was 1000g in bowl.

DO

Place 1/4ed. Tangelo and lemon (pips removed )in Bowl and zap to desired consistency.
Add lemon juice and water and cook at 100 o for 30 mins.
Take note of the level of the mixture in jug and add 3/4 of this amount in sugar.
Cook at 100o for 15 mins., and then at Varoma temp. for 5 mins.
Test to see that it has jelled. If not 5 more mins. Varoma .
Bottle in sterile jars, put lids on and Turn upside down for 5 mins to sterilize lids.

This made 3 large jars with a little over.

Burnt Orange Sauce for Duck

2011-08-07T23:36:00.000-07:00

Burnt Orange Sauce for Duck

2011-08-07T23:23:00.000-07:00

This is rather a classy sauce to serve with roast Duck.

2 Oranges
1/3 cup of Rice Bran Oil
Salt and Pepper

Do

Remove 8 strips of Orange peel from one of the Oranges and place in a saucepan on stove with the 1/3 cup of oil. Cook until the peel is light brown. It will continue to cook when removed from the heat so don't over cook.

Heat a hot plate and brush with oil.
While it is heating, peel both Oranges, removing all pith.
Cut each Orange into 5 slices, place on hot plate.
Cook until each side is slightly charred.

Place peel in oil and charred orange and salt and pepper into TMX and zap for 1 min. on speed 9.

The oil will form an emulsion with the orange. Spoon a little on to the plate with the roast Duck.

Anchovy Pate

2011-08-01T21:59:00.000-07:00

This is adapted from RoboGourmet recipe. I like their recipes as they are uncomplicated and this one is not strongly Anchovy in taste. It is a delicious dip/spread.

40g. Anchovy fillets, drained
200g. tuna in oil.drained
200g soft butter.

Place all in TMX bowl and zap 15 seconds/ speed 7/
Serve with croutons or fresh bread.

Emperor's Pancakes. Kaiserschmarrn

2011-07-31T17:49:00.000-07:00

Emperor's Pancakes. Kaiserschmarrn

2011-07-31T17:12:00.000-07:00

While in Vienna, at the Hotel Kaiserin Elizabeth, these pancakes were served for breakfast. I later discovered that they can be eaten at Lunch, as a main course or as a Dessert for Dinner . Anna Tomacek, 'Viennese Specialties", suggests serving them with stewed apple,or other stewed fruit. With fruit, this would serve 8. I served them with mixed berry Jelly and a little cream. This is easy and quite different to any other pancake.

Soak 60g Sultanas in 20g of rum or orange juice. Set aside

In TMX bowl place
Rind of 1/2 lemon and 20g caster sugar, grind speed 7 for 20 seconds.
Add, 150g of plain flour,pinch of salt.1/2 teaspoon vanilla.3 egg yolks,120g milk, Mix , speed 3 for 20 seconds. Let stand for 20 to 30 mins. ( I left this in the TMX jug.

While it is standing whip the 3 egg whites in a large bowl, adding 20g. caster sugar when stiff. Fold in 60g of ground almonds, (optional) Just prior to cooking, tip batter over egg white mix and fold in.

Melt 60g of butter in a large frying pan. ( I used a 27cm. non stick pan.)
Tip in mix and scatter sultanas over top. Cook over medium heat, WITH LID ON.
When bottom is slightly brown , turn pancake over. It will break up, but this is OK for as it continues to cook you will pull the pancake apart into 3/4 cm pieces. Keep turning over until cooked. Serve Hot. Place in serving dish and sprinkle generously with Icing sugar. Serve with stewed fruit or Jam and cream.

This could be prepared before the main meal and kept warm. However the cooking process is very quick so can easily be cooked while family/guests wait.

Sour dough in Cast Iron Pot

2011-07-29T21:53:00.001-07:00

Chookie's Sour Dough recipe and process

2011-07-28T22:21:00.000-07:00

Chookie's Sour Dough recipe and process.
«

I have been meaning to put this on for some time.
1. How you manage your Sour Dough depends on your domestic circumstances. This is what suits me.

At 9.00am remove starter from fridge and feed with equal parts of filtered water and bread flour.

At 4.00pm, place into TMX bowl.......
220g warm filtered water
250g. bread flour
220g Sour dough Culture
(2 teaspoons of both salt and sugar) I use Laucke bread mix so i don't add these .
Knead on corn for 5 mins.
Leave in bowl to prove overnight.

At 10.00am next morning, place back on TMX and knead for 2 mins. ADDING 300g. of ADDITIONAL flour
Tip onto floured silmat and fold over several times. Flour hands if sticky.
Place in cooking pan/tin that has a lid. spray with water and cover with plastic . It will double in size so leave room.
Leave in warm place to double.(this may take up to 4 hours)

20min before you think it is ready, heat oven to 200oC,
Cut 1cm slashes in top and place lid on.spray again with water or brush with egg wash
Bake 30 mins with lid on.
remove lid and bake a further 30 mins.

Tips
Good idea to line tin/dish
No need to place dish of water in bottom of oven as the bread is covered for the first 30mins.
This makes a large loaf, when cool can cut in half and freeze 1/2.
If you wish to cook it in a large bread tin, you can form a tent of foil. The idea is to keep the moisture in to assist with the rising.
When you remove the culture from the fridge and feed it, it needs about 7 hours to be fully active . leave it sitting on the kitchen bench.
After you have removed what you need, add more water and flour to the container , give it a good stir and leave on bench for about an hour before placing back in fridge. You only need about 1 Tablespoon of starter to get it going again.
Good idea to spray under side of lid with canola oil to prevent sticking.

Good luck , and develop a time table that suits you.

Tang Zhong style Bread Rolls

2011-07-25T00:30:00.000-07:00

Tang Zhong style Bread Rolls

2011-07-24T23:54:00.000-07:00

This recipe was posted on the Forum Thermomix by Meganjane and created great interest. I thought I should try it, but didn't like the softness of the crumb which is characteristic of this bread. This is not surprising in that I am addicted to Sour Dough. However one of Melbourne's Top Chefs, is serving a 'Chinese style roll with a pork filling". Ha! , I thought, Tang Zhong made into a roll. I made up MJ's recipe, adapted to TMX and made 12 rolls , and cooked them in Muffin Top Trays. Not quite right, but near enough to know that they will work.

Instructions

Heat oven to 220

Place 250mls of water in TMX bowl and add 50 g of bread flour
Cook for 5 1/2 mins,heat 60, speed 4.
Tip out into container and allow to cool to room temp.

Place 150g of starter into TMX bowl and add
500g of Bread flour
200g. warm water
2 teaspoons of salt ,(left this out as i used Laucke bread mix.)
30g. of sugar, (left this out as I used Laucke bread mix)
2 Teaspoons of instant yeast
50g melted butter.
Mix on knead for 15 mins. I mixed for 5 mins. rested machine for 5 mins inbetween each 5 mins.
Leave in warm spot until double.
Knead for 2 mins and them tip onto floured silmat and cut with plastic cutter into 12 pieces
Spray tins with oil and form into balls and place in tins.
Spray with water or brush with egg wash for a brown top.
Cover and allow to double.
Bake for 20 mins.
Cool on rack.

These rose well, for a flatter bun , I think a well oiled tray placed on top of the buns would give a flat top. I will try this with the next batch.

They keep fresh, very well. They also reheat well and could be the answer for those who wish to have "fresh" bread for breakfast.

2011-07-21T21:38:00.000-07:00

Savoury Cheese Muffins

2011-07-21T21:36:00.001-07:00

Savoury Cheese Muffins

2011-07-21T21:03:00.000-07:00

For a couple of years I have been trying to replicate the beautiful savoury muffins Chris used to make in her cafe. She was quite prepared to share, but the problem was that the recipe was , a handful of this and a handful of that. I think that now I have finally recreated this experience. I have cooked these in Muffin Top trays as it is the top that I like.

2 cups of flour
3 teaspoons of baking powder
1/4 teaspoon of salt
1/2 teaspoon of dry mustard
freshly ground black pepper
2 cups of grated cheese
2 eggs
1 cup milk
2 Tablespoons of corn,(either fresh or tinned)
6 black olives,sliced
2 Tablespoons of sun dried tomatoes, sliced
6 small leaves of silver beet or spinach , sliced
1/4 of a Spanish onion or 3 spring onions, sliced and cooked in a little water.
extra cheese for sprinkling on top.

2 muffin top trays.

DO

Set oven to 200, FF

Place in bowl of TMX, flour , baking powder, salt, pepper, mustard powder, mix 3 seconds at speed 5.
Add cheese. TURBO twice.
Add olives, tomatoes, corn , greens,and onion, TURBO twice
Mix eggs and milk together and add to TMX bowl, Turbo 3 times or until just mixed.

Spoon into the prepared trays that have been sprayed with Canola Oil.Sprinkle extra cheese on top.
Bake for 15/20 mins until top slightly brown.

These flat muffins can be re heated in the toaster in these bags as shown.

Norwegian Fish Cakes

2011-07-07T02:00:00.001-07:00

Norwegian Fish Cakes

2011-07-07T00:29:00.000-07:00

While in Bergen, Norway, recently we dined at the Lido Cafe and ate Fish cakes. They were quite different to those that we make at home which are based on mashed potato and tinned salmon. These were light in texture, and although we had only 1 each on the plate,with salad, they were quite filling . This is my interpretation of these fish cakes.

300g, white fish, pressed between paper towel to remove excess water.
100g. small prawns.(shelled)
1 tin of crab, 170g , well drained
2 egg whites
1 heaped tablespoon of TMX Mayo.
1 teaspoon of dried dill leaves, or 1 tablespoon of chopped fresh dill leaves.
Chopped fresh parsley and spring onion tops. 1 Tablespoon of each
Salt and pepper.
Japanese Panko crumbs or fresh bread crumbs.
Rice Bran Oil

Place the egg whites in TMX with butterfly and beat, 3 mins/speed 4, or until thick white foam . Set aside in large bowl. No need to wash bowl.
Place the white fish into TMX bowl and press Turbo button 4 times, until a lumpy paste is formed. Tip onto egg whites.
Stir in small prawns and mayo, well drained crab, parsley, onion tops, dill leaves and Salt and pepper.

Place crumbs in large flat dish, and working 1 cake at a time, place large spoonfulls of mix into dish. Cover with crumbs and press lightly, as the cake will be VERY soft.
Lift on to a flat dish or large egg slice and slide into hot oil.
Cook until brown and turn to cook second side
Keep in warm oven.

Serve with salad and potato. I served with Wasabi mayo.

The number will depend upon the size of cakes.

Although these are very soft to handle before cooked, they firm up when cooked.

Turkish Bread with Garlic

2011-07-03T02:27:00.001-07:00

Turkish Pide , garlic flavored

2011-07-02T00:17:00.000-07:00

This recipe is for anyone who loves Garlic Bread. It can be eaten as is, warm, or filled like a sandwich. It is made in the TMX except for the final shaping. It has a light crunchy crust with a soft interior.

For the dough.

7g. instant yeast
350 mls. warm milk
450 gs. Bread flour
1 teaspoon of salt and 1 teaspoon of sugar. (I used bread mix so didn't add these.)
1 Tablespoon of good olive oil.

For the topping.

6 cloves of garlic
1/2 cup of olive oil
Zap in TMX to make an oily paste. This can be done in bowl when dough is resting for 15 mins.

Set oven at 230C, place dish of water in bottom of oven.

Mix all dough ingredients together in TMX and knead for 5 mins.
Leave in bowl and set in warm place to double. I will fill the bowl.
Will take about 30 mins.
Place bowl back on TMX and knead for 2 mins.
Turn out on to lightly floured silmat. It is very sticky and floured hands necessary.
Knead lightly and divide into 2 balls. leave on bench for 15 mins. covered with damp towel.
Prepare oven sheet with non stick mat.
stretch and pull dough as long and thin as possible.
Brush with 1/4 of garlic oil
Draw a sharp knife down the length of the flattened bread, cutting almost through.

Repeat with other ball of dough.

Leave to rise for 30 min. in a warm spot. covered with a damp cloth.

Place in hot oven and bake for 15 to 20 mins. It should be lightly browned on the top.
When cooked , remove from oven and brush both breads with remaining garlic oil.

Both should fit on the one oven sheet.

This can be made without the Garlic oil, just brush with an egg wash.

Farfallina's New York Rye Bread

2011-03-14T20:32:00.000-07:00

Farfallina is a member of Forumthermomix. She posts interesting recipes which she has often adapted from other recipes. This is one of her Bread recipes that is truly delicious, and also keeps well. I have substituted caraway seeds for the cumin seeds as this reminds me of the rye bread that I love

New York Rye Bread:

Ingredients:

280g water
10g honey
15g fresh yeast
250g rye flour
250g bread flour
5g salt
25g yogurt
1 tsp cumin seeds

Preparation

* Warm water for 1 minute at 37ºC on Speed 1
* Add honey and yeast. Mix for 4 seconds on Speed 4
* Sift in flour. Add salt, yogurt and cumin. Knead for 4 minutes
* Put it into a deep bowl, cover with plastic film and let it rise around 1.5 - 2 hours

* Roll it and press the air out
* Give it an oval shape

* Press in the center with the palm of your hand as in the picture

* Roll and transfer it onto an oven tray with seam side down

* Cover with a damp cloth and let it rise for 1 hour
* Make diagonal cuts on the top with a sharp knife

* Bake in preheated oven at 220ºC for 35 minutes
* Let it cool on the wire racks

Coconut Biscuits.

2011-03-11T22:24:00.000-08:00

These biscuits could easily be converted to dairy free and even gluten free, by replacing the milk with soy or rice milk and replacing the wheat flour with potato flour or a gluten free flour. That said, they are a very nice biscuit as is.

1/2 cup of coconut oil
1 cup castor sugar
1 egg
1 teaspoon vanilla
20mls. milk ( 1 Tablespoon )
1 cup of dried coconut.
2 cups of flour
1 teaspoon of baking powder.
Dried cherries ( if you wish)

Set oven at 200c. FF

Blend coconut oil with sugar, 5 mins speed 3.
Add egg, vanilla and milk, 5 mins. speed 4.
Set REVERSE and add coconut,30 seconds, speed 3.
Add flour and baking powder,REVERSE, 1 min. , speed 3. Use spatula to incorporate.

Place teaspoon fulls on baking tray, covered with baking paper,and place a 1/2 dried cherry in center if you wish, bake 10 mins for soft, or 15 for crisp.
Leave to cool on tray for 5 mins. and then on wire rack.
Store in air tight tin.

Makes about 40

Bread Making Workshop 3/3/2011

2011-03-06T22:38:00.000-08:00

My favorite Quiche.

2011-02-20T19:04:00.000-08:00

My favorite Quiche.

2011-02-20T17:53:00.000-08:00

This is the Quiche that I have been making for more than 20 years. I have just converted the recipe to TMX. This means less dishes to wash up, and easy. It is not low fat, but is equally good made with low fat cheese, low fat milk and cream. It has no pastry crust, and I cut the fat off the bacon. This served 3 adults and 2 children, with salad for lunch yesterday.

4 eggs
1 cup milk
1 cup cream
1/2 cup S.R. flour
4 strips of bacon.chopped.
1 onion.
120g. grated tasty cheese.

Plus,3/4 cup of any other vegetable, such as mushrooms, asparagus, red or green peppers. corn.

Garnish. parsley. chives. olives.

Spray with oil , a flat baking dish or quiche dish.
set oven to 200c.

Zap onion in TMX bowl and scrape down sides.
Add bacon and cook on 100 for 5 mins. speed 1.
Add additional vegetables and cook on reverse for 2 mins, speed 1.
Let cool for 5 mins.
Add all the remaining ingredients, and mix on reverse for 10 seconds.
Pour into prepared dish and sprinkle top with chopped parsley and chives, or chopped olives or whatever garnish you like.

Bake at 200c for 3/4 of an hour, test to see that it is cooked. Give another 10/15 mins if necessary. Under cook if it is to be reheated.
The time depends on the dish it is baked in.

Rara's triple chocolate muffin tops

2011-02-20T17:32:00.000-08:00

These were posted on the Forumthermomix. I didn't have a Muffin Top tin so I cooked them in a shallow small cake tins. I wanted them for the Grand Childrens' lunch boxes They are easy in the Thermomix.

160g sr flour
150g plain flour
180g milk
100g raw sugar
2 eggs
70g light olive oil, ( I used Rice Bran oil)
1/2 teaspoon baking powder
25g cocoa
125g Cadbury milk chocolate bits.
125g Cadbury dark chocolate bits.

Preheat oven to 180c.
Grease tin.
Place all ingredients except choco. bits into TMX bowl and mix 40 seconds on speed 4/5.
Add choco. bits and mix for 15 seconds at speed 1. May have to finish mixing with spatula.
Spoon into tin, and bake for 10/12 mins. Do not over cook.

Because I used a different tin, I made 45 little cakes/muffins.
Ideal for lunches, and for those who don't want to pig out.

Fruit Loaf for Pipe Tin

2011-02-14T19:44:00.000-08:00

Baked loaf

Dough rising in tin

No matter where I looked, I couldn't find a recipe that I liked to make a fruit loaf in my Pipe tin. In the end I put together several ideas, and have come up with a satisfactory result. I used as a base my Milk and Honey Bread and added fruit and spice to bring the weight up to and in fact, a little over 800g. I have been reading Dan Lepard's bread book, The Handmade Loaf. He recommends kneading every 10 mins. for 1/2 hour. That is 3 times. This is very easy in the TMX, as you leave the dough in the bowl and knead for 10 seconds, 3 times after the initial 1 min. mix and knead. Then leave in bowl to double. How easy is this.

460g white bread flour
2 teaspoons of dried instant yeast
300g milk
40g honey
100g mixed dried fruit and nuts. (I used apricots, sultanas, and walnuts.)
1 teaspoon of mixed spice
1 teaspoon cinnamon
good pinch of nutmeg

Measure milk and honey into TMX bowl, and heat to boiling on 100, speed 1.
Leave in bowl to cool to 37 or just warm. (to hot and it will kill the yeast)
When the temperature drops to 70, add the fruit and spices.
When temperature is 37 or less, add flour and yeast and knead for 1 min.
Every 10 mins. following, knead for 10 seconds. Do this 3 times.
Place bowl in warm place and let rise until double. This will take longer than a white loaf.
When doubled, tip on to bench and roll into a size that will fit your tin.
Spray with water , fold top of tin over and place in warm spot for about 20 mins. Check to see that it is rising.
Spray again and close lid. Bake in a preheated oven 220o for 40 mins.
Remove from tin and put back in oven for 10 mins.

Some tins are not as large as mine, so reduce the mix and cooking time. Use the white loaf measurements as a guide. Also the cooking times.

If you like larger lumps of fruit visible in your loaf, add the fruit and spice mix after the 1 min knead.

This could also be cooked in a bread tin.

Pumpkin Spiced Rice.

2011-02-04T01:04:00.000-08:00

This is an attractive looking dish. It can be served hot or cold, and can be prepared the previous day. It has little or no fat, depending on how you cook the pumpkin.
The recipe makes 6 generous serves at 225 calories per serve if the pumpkin is steamed.

570g. pumpkin
1 medium onion
2 large cloves of garlic
1 heaped teaspoon of curry powder
1 cup of uncooked rice
2 Tablespoons of currants or craisins
1/4 cup of toasted slivered almonds
1 cup of baby spinach leaves
2 Tablespoons of chicken stock

Cut pumpkin into 2cm. dice and steam in Varoma until cooked, or spray with oil and roast in oven. Set aside.
Cook rice in TMX, set aside.
Put onion and garlic in TMX bowl and zap until chopped. Scrape down sides and add chicken stock. Cook on varoma for 5 mins., gentle reverse. Add curry powder and zap to mix in.
Place everything in a large bowl and turn the mixture over to mix together, Make sure the onion mixture is well incorporated.
Sprinkle the almonds over the top and serve.

If preparing for the next day, and you wish to serve it hot, then don't stir in the spinach leaves until it is reheated. It reheats well in the Microwave.

I used some Wild rice and white rice. You could use brown rice if preferred.

Baked Spice and Rosemary Drumsticks

2011-01-30T20:13:00.000-08:00

Baked Spice and Rosemary Drumsticks

2011-01-30T19:43:00.000-08:00

This recipe is tasty, both hot and cold. It is low calorie.(2 drumsticks 365 calories ) It is also easy and baked in the oven, so even on a hot day it doesn't heat the kitchen up too much. The inspiration is from CalorieKing.com.au

Set oven to 200oc

8 chicken drumsticks, skinned
2 egg whites
1 cup of fresh wholemeal breadbcrumbs
1/4 cup of almonds
1/4 cup of fresh rosemary
1 1/2 dessertspoons of KFC spice coating mix, or other spicy mix powder.

Place almonds and rosemary in bowl of TMX and zap to form fine crumb.
Add fresh bread crumbs and spice mix and zap to mix. Remove and save in large bowl.
Add egg whites to bowl,(no need to wash out), and mix on speed 7 for 5 seconds.
Tip into a bowl.

Dip drumsticks first into egg white and then into breadcrumb mix. Make sure they are well coated.
Line a baking dish with foil or silicon sheet and place coated drumsticks on it
Spray lightly with Rice bran oil and cover with foil.
Bake covered for 30 mins.
Remove foil and bake for another 30 mins. Turn 1/2 way through. Bake until cooked.

Serve with salad or steamed vegies.

Baked Chicken and Vegetable Lavash Rolls

2011-01-22T18:44:00.000-08:00

I have been looking for lunch dishes with less than 300 calories. I also wanted low fat, plenty of vegies and tasty. This recipe that I have adapted to TMX, ticks all the boxes. It is from 'Simply Healthy ' by Sally James. Although I used Mountain Bread, you could use TMX'ed batter for crepes. Also could use other left over meat or cheese . The finished rolls cost a little over $1 each.

Spread to use on the 6 breads

3 Tablespoons of no-added-salt Peanut butter
3 Tablespoons of tomato paste
3 Tablespoons of Sweet Chilli Sauce, or to taste.
6 slices of mountain bread or similar.

Chicken and Vegetable filling

180g. chopped cooked chicken.
125g. pumpkin, large cubes
135g. zucchini
75g. shredded cabbage or spinach,( I used Chinese Cabbage)
90g. mushrooms
1 rounded teaspoon of cumin, coriander and cardamon.
2 Tablespoons fresh coriander, chopped.
1 Tablespoon of sesame seeds roasted.
Rice Bran oil spray.

Yogurt and Cucumber sauce

1 large clove of garlic.
200g of low fat yogurt
1/2 a medium cucumber, chopped fine by hand.

Mix all spread ingredients together and set aside.

Add cubes of pumpkin to TMX bowl and zap until small pieces are formed. Speed 7 for 5 seconds. Do not form mash. Add to chicken in large bowl
Chop zucchini, cabbage and mushrooms by hand. This can be done in the TMX but don't form mash. Add to bowl with chicken and pumpkin.
Add rest of ingredients and stir with spoon

Place the 6 mountain breads on bench and spread the paste over leaving a 2 cm. edge
Divide the filling evenly between breads, forming a mound along the edge closest to you.
Fold in the sides and roll up. Do this to form 6 rolls
Place in a baking dish with the fold down
Spray lightly with Rice Bran oil.
Bake at 190o for 30 mins.

The rolls can be prepared and then baked later.
Serve warm with Yogurt sauce.
.

Apple Jelly

2011-01-19T21:02:00.000-08:00

Straining apple pulp

Bottled Apple Jelly

With all the rain we have had in the last week, (9 inches in 4 days) the apples are either on the ground or covered in black spots. So it is time to make Apple Jelly. This is the first time I have made it in the TMX. As with all jams and jellies , you need to adjust the recipe according to the fruit. You can use windfalls,(as I did), or peel and cores or crab apples or a mix of all.

5oog of apple
500g water, or to cover
Additional 500g water.
Sugar

Place apples and 500g of water in TMX and cook for 30 mins., speed 1, at 100o.
Zap on speed 5, 10 seconds and cook for a further 20 mins.
Line a large strainer with Chux and place over a large bowl, tip in apple pulp.
Don't stir or press pulp as this will make it cloudy. Let drip several hours or over night.
Return pulp to TMX and add additional 500 g of water, cook on 100 for 20 mins, speed 1.Let drip for a couple of hours. You should have about 700 to 800g. of liquid in TMX bowl.
Add 3/4 of the volume of liquid in sugar to bowl.(800g of liquid , 600g sugar.)
Set temp to Varoma and bring to the boil, speed 1.
The jelly needs to boil for 30 mins. If you can watch it and let the mixture boil onto the lid and then quickly turn the temp down to 100, the foam that stays on the lid can be removed with a paper towel. This means that you will have a clear jelly.
Test to see if the jelly is cooked by placing a small flat dish in the freezer with a dessertspoon of jelly on it.
If it is not set, that is it should wrinkle when pushed with your finger and leave a path through the jelly, give it another 20 mins. Cook on varoma temp as much as possible. You may have to stand and switch backwards and forwards between varoma and 100.
If it is not set at this time add 25g of jamsetta.
When it sets will depend on the amount of pectin in the apples.
You could add the juice of 1 lemon, but this is a very delicate flavored jelly and I feel that lemon juice over powers the flavor.
Bottle into sterilized jars.

This made 3 jars and a small dish.
The joy of making a small amount is that you can make it with just a little fruit.
I sometimes use this liquid, (before the sugar is added)as a base for berry jams.

Walnut Date Brownies

2011-01-15T21:14:00.000-08:00

Each Monday, I restart my diet.!!! Being Sunday I thought I had better prepare for the week ahead. Sally James book 'Simply Healthy", was winking at me from the book shelf. My biggest weakness is morning tea. DH makes a mean coffee but something with it is essential. I thought that if I could have a tasty morsel for 100 calories or less, I might be satisfied. Sally has a recipe for Pecan Date Brownies for 75 calories, and as I love both walnuts and dates I substituted the Pecans with walnuts,and thought I would give it a go. Also it is chocolate based so DH might be satisfied also.

It cuts into 24 squares, easily adapted to TMX, contains no butter or oil.

185g. of pitted dates
60 g. walnuts, chopped by hand
125g. SR flour
1/2 teaspoon of bicarbonate of soada
40g. cocoa powder (Dutch)
125g. apple sauce or cooked stewed apple
125 mls of butter milk or low fat milk
1 teaspoon of vanilla essence
4 egg whites
45g brown sugar.

Set oven to 170o FF. Line a 21 x 28 cm. baking tray with baking paper.

Place dates in bowl and pour boiling water over. Let stand for 20 mins.Drain and press out excess water. Add 1/2 the dates to the chopped walnuts, set aside.
Place remaining dates , with apple sauce, milk and vanilla in TMX bowl and zap on speed 7 for 10 seconds. Scrape down lid and bowl.
Add egg whites and sugar to bowl, INSERT BUTTERFLY. Beat at speed 4 for 1 and 1/2 mins.
Scrape down bowl, add flour cocoa and carb soda. Mix until just incorporated. 10 sec on speed 4.
Pour into prepared tin and spread to cover base.
Cover with reserved mix of walnuts and dates. ( You may have to chop dates if they are in large pieces.)
Bake for 20 to 30 mins, or until cooked when tested with a wooden tooth pick.
Stand for 10 min in tin, and then tip on to a wire rack to cool.

Cut in to 24 squares. Store in air tight tin.

Salmon Pate

2011-01-07T20:40:00.001-08:00

Salmon Pate

2011-01-07T20:11:00.000-08:00

As the weather heated up, I looked for a cool , tasty and make ahead dish. I noticed a fish mould in the draw , and thought a salmon pate set with gelatine would be just what was called for. Most of the recipes were the same , with very little variation. This one that I adapted to the TMX came from LifeStyle food.

1/2 cup of hot water.
220g can of red salmon
2 teaspoons of lemon juice
1 Tablespoon (10g.)gelatine
2 spring onions, chopped.
1/2 cup of cream
1 chicken stock cube.( I used 1 teaspoon of chicken stock powder.)
1/2 cup TMX Mayo.
salt/pepper to taste.

Put hot water, gelatine and chicken stock in bowl and zap on 5 for 30 seconds.
Add undrained salmon, onion , mayo. salt and pepper and zap fir 1 min on speed 10.
Add cream and blend for 30 seconds on speed 7.

Pour into dishes, 12 small for entree.
Large mould, as I did .
Or what ever takes your fancy.

This is very easy and can be made the day before.

MINI MACS

2011-01-05T22:08:00.001-08:00

MINI MACS

2011-01-05T21:00:00.000-08:00

I have to admit to a guilty pleasure, well about twice a year, to enjoying a Big Mac. I thought that, with the help of the TMX I could create a smaller version, which might also be healthy. My aim is also to make it simple and tasty. Gourmet Traveller says that this is to be the year of the Burger. I wanted to create a finger food burger that could be eaten as a snack.

First the Bun.

Preheat oven to 220o

This should be simple, so decided to use my 'No Fuss' bread recipe.
520g Laucke white flour mix, 3oog warm water and 2 teaspoons of dried yeast.

Mix and let double.
Flatten on bench to 1cm, and using a 6 cm. scone cutter, cut out 24 circles.
Place in well oiled muffin tins, and brush with egg wash, sprinkle with sesame seeds.
Let rise until double and place in preheated oven, 220o, bake for 10 - 15 mins, or until light brown on top.
If soft tops required, place rolls in a plastic bag, before they are completely cool.
If crisp tops required then let cool on wire rack.
These can be made the day before required.

Hamburger

After a great deal of reading and testing I found that plain fresh mince beef from the supermarket was best. Not the 5 star mince beef that I usually buy, but the cheaper one with more fat. The fat is necessary for the flavor and to stick them together.
DON'T add anything,
Form 60g, small scoops of mince beef into patties. Put on a plate and place in fridge until needed.

Prepare in dishes....

Buy tomatoes that will slice in rounds to the size of the rolls.
Break lettuce into pieces that will fit neatly over hamburger.
Coon Tasty or Bega tasty ,shaved to thin slices to fit hamburger.
Place Mayo. dill pickles. tomato or sweet chilli sauce,onion and mustard in dishes.

Heat 2 grills or pans and brush with oil.
When hot, form the hamburgers into rounds just slightly larger than the rolls. They will shrink a bit.
Place cut rolls, outside down and warm them in pan. Turn them to brown a bit on the cut side.
Turn hamburgers and immediately place a bit of cheese on the cooked surface. It will melt a bit. Don't over cook the hamburgers or they will dry out.

Place bottom of buns on a plate or tray, place a hamburger on top, then tomato then lettuce. Then top. I had to use a tooth pick to hold the top in place as I had made the pattie too large in the first test group. (see Photo)

The little rolls would make ideal dinner rolls, or little rolls for kids lunches. They also could be cooked for just 10 mins, frozen and then reheated in a hot oven.

Feel free to make the hamburger , larger or smaller.
Let everyone then add extras.

I think KFC and a vegetarian variety would be nice.

Garlicky, Garlicky Bread Plait

2010-12-21T17:09:00.001-08:00

Garlicky, Garlicky Bread Plait

2010-12-21T16:07:00.000-08:00

If you like garlic , you will love this bread. It is easy , light with a crunchy crust, and would feed 20 when pulled apart and served with a meal. The garlic is cooked in the butter, (or oil), and the cooked garlic is added to the dough. The garlic flavored butter is brushed on during baking.You could form any shape you wish, rolls , bread sticks or pull- aparts. Because the dough is soft and silky, it is probably not suited to a loaf.

Set oven to 220 -250o, place dish of water in bottom of oven.

10 cloves of garlic, or 10 teaspoons of minced garlic , bought.
100g. unsalted butter.
300 mls. warm water
500gs. flour. 250g plain (all purpose Flour) and 250g bread flour.
2 teaspoons of dried yeast

Scrape down bowl if chopping fresh garlic.
Chop garlic in TMX. or add 10 teaspoons of pre prepared to bowl.
Add 1 dessertspoon of butter(or 3 teaspoons), and 1 teaspoonful of water to bowl and cook butter and garlic at 100o, soft speed for 10 mins.
Add remaining butter and stand for 10 mins.
Strain garlic from butter. retain both.
No need to wash bowl
Place flour, yeast and water in bowl with 1 dessertspoon of the infused butter, and knead on bread setting for 4 mins.
Add strained garlic to bowl and knead for 30 seconds.
Place in warm spot to double. Can leave in Bowl.
Turn out on to floured bench and lightly knead .
Form into required shape, brush with infused butter, and let double again.
Cook for 10 mins, and brush with butter again.
Turn tray, place back in oven for further 5-10 mins. should be lightly brown.
Remove from oven and turn plaits over. cook another 5 -10 mins until bottom is brown. can brush any remaining butter over bottom.

Care must be taken when turning bread over as it is still very soft.

This can be made the day before required, up to the stage where the bread is formed into shape. Cover and place in fridge. Next day remove from fridge , let return to room temp, (about 30 mins.) and then double in size. then continue with method.

Lebanese Meat and Pine nut Pastries

2010-12-18T21:38:00.001-08:00

Lebanese Meat and Pine nut Pastries

2010-12-18T20:54:00.000-08:00

These tasty little morsels, are based on Abla's, Soubih el sit ( ladies' fingers) recipe. They are made with lamb mince and spices, all very easy in the TMX. They can be made small, as a nibble, to have with drinks, or larger as in the photo to have as a main with salad. This recipe makes 10 large or 20 small.

1 packet of Filo pastry, 375g. You will not use all of this, but well sealed it will keep in the fridge for months.
Oil of choice, I use Rice Bran oil in a spray tin.

Set oven to 200o FF

1 onion, peeled and 1/4ed
1 Tablespoon of oil
250 -300g. of minced lamb
1/2 teaspoon of each of the following,
Salt
Black pepper
ground cumin
ground allspice
ground sumac
1/4 cup of Pine nuts, cooked in oil until brown.

Drop onion onto spinning blades, speed 5 for 5 seconds.Scrape down sides of bowl.
Add oil and cook, 5 mins, at 100o, speed 1.
Add spices and meat, cook for 10 mins, 100o, speed 1,REVERSE.
After 5 mins, take cup out to allow liquid to evaporate as it cooks.
Cool mixture. Add pine nuts.

Lay Filo out and spray top sheet with oil. With one sheet at a time, fold a third of both sides to overlap. The filo will now be 1/3 of the original size.
Place a full Tablespoon, ( for the large rolls) of cool lamb mix along short side and roll up. Tucking in ends as you go. Spray with oil.
Continue until all meat mix is used.

Bake until brown.

These can be cooked on the stove top in oil if preferred.
Serve hot. Can be made ahead and reheated.

Mustard Sauce for Corned Beef

2010-12-12T21:20:00.000-08:00

This sauce has a predominate onion base as well as mustard. It is excellent with pickled meat. It is served hot. We also ate it with roast chicken, and although this sounds like an unlikely pairing is was actually very good. This recipe makes 8 to 10 serves and reheats well in the Microwave.

25g. butter
1 onion
1 Tablespoon of flour
1 cup of milk
1/2 cup of corned meat cooking water
1 Bay leaf
2 teaspoons of dry mustard, or more to taste
pinch of cloves
1 Tablespoon of chives.

Drop 1/4ed onion on to spinning blades in TMX, speed 7, 5 seconds.
Scrape down sides and then add butter. Cook for 5 mins., 100o. speed 2.
Add flour and milk and zap speed 5 for 10 seconds.
Add all other ingredients except chives and cook 10 mins, 100o., speed 3.
Stir in chives.

Rice for Sushi Rolls

2010-12-06T17:00:00.001-08:00

Rice for Sushi rolls

2010-12-06T15:58:00.000-08:00

This amount of rice, when cooked will make 16 Sushi Rolls, sometimes called California Rolls.

400g. rice. (can use Japanese rice 'Nishiki' or a risotto rice)washed well.
460g cold water
1 cup of Sushi seasoning, or rice wine with a little sugar added

Place rice and water in TMX bowl and cook for 10 mins., Varoma temp. Reverse gentle.
Stand in bowl for 15 mins.
Tip onto a flat tray or dish and gently turn over, breaking up any small lumps and adding the sushi seasoning.
Leave to cool.

For this amount of rice I used-
1 large avocado
1 Lebanese cucumber
8 sheets of nori (sea weed sheets)
100g. pack of smoked salmon
Part of a tube of Wasabi

Persian Fruit Salad

2010-12-04T22:17:00.000-08:00

Persian fruit Salad

This Fruit Salad is made with dried fruit, soaked in an apricot 'sauce', flavored with both Orange blossom and Rose blossom waters. It can be stored in the fridge for up to 2 weeks. It can be used as a dessert or on breakfast cereal. The Orange and Rose Blossom waters can be purchased from Middle Eastern shops or Turkish shops.

100g Dried Apricots.
250g cold water
450g mixed dried fruit, I used apricots,peaches, pears, figs , plus.
10/15 prunes
Further 1 ltr. cold water
2 Tablespoons of both Orange and Rose Blossom water ,(not essence)
!/2 cup of almonds

Zap dried apricots in TMX ,speed 7 for 7 seconds.
Add 250mls of cold water and cook for 10 mins. at 100o, speed 1.
Zap 7 seconds on speed 7 or until a thick sauce is formed.
Add 1 litre of cold water, dried fruit and prunes, Rose and Orange waters.
Mix, reverse 10 seconds, on speed 5,
Pour into a container and keep for at least 12 hours.
Stir in almonds after soaking period.

Don't be tempted to sweeten until after the soaking period.

10 serves, can be served with cream, yogurt or plain.

Naan

2010-11-22T19:21:00.001-08:00

Naan

2010-11-22T18:58:00.000-08:00

David Herbert, loves his Naan and I do too. It is nice to try a converted recipe, and have it work the first time. It is simple, no long list of ingredients and no complicated method. TMX handles all that.

500g bread flour. I used Laucke Crusty White Mix.
1 teaspoon salt, if not using mix.
7g. dried yeast
300mls warm water
2 Tablespoons of plain yogurt.
1 Tablespoon of Vegetable oil, I used Rice Bran oil

Set oven to 230c. (I used fan assist). Place heavy metal tray in oven to heat.

Add all ingredients to TMX bowl and knead on bread setting for 4 mins.
Leave in bowl and place in warm spot for 30 mins or until it doubles.
Turn dough out on to well floured mat, flatten and roll into long sausage. Cut into 5 pieces , for large naan or 8 pieces for smaller ones.

Working with 2 pieces at a time, roll and stretch until 5mm. thick.
Brush with oil, (can be flavored with garlic) and sprinkle with sesame seeds or herbs.
Place on hot oven sheet and cook for 10 mins until a bit puffed and light brown on top.
Remove from oven and wrap on clean tea towel.
Repeat until all are cooked.

Spring...From Bedroom Window

2010-11-18T16:05:00.000-08:00

Halva Flapjacks

2010-11-13T19:42:00.001-08:00

Halva Flapjacks

2010-11-13T19:05:00.000-08:00

Dan Lepard calls these fudgy, oaty delights. I have to agree with him. These are an unusual slice with a not too sweet but flavorsome taste. They contain Tahini and you could well use TMX made sweetened condensed milk. (I did).

100g butter
75g raw sugar
200g sweetened condensed milk
75g Tahini
50g honey
100g dried dates
100g walnuts, chopped by hand
25g sesame seeds
175 - 225g rolled oats (I used 190g)

Set oven to 180c.

Chop dates with 3 pushes of the Turbo button. set aside with the walnuts
Place raw sugar in bowl and zap for 1 min to make it fine. Add butter and condensed milk and cook for 5 mins. 90o, speed 2.
Turn off heat and add honey and Tahini, mix for 30 seconds at speed 4.
Add dates, nuts and sesame seeds. Mix speed 3 until incorporated.
Add rolled oats, small amount at first and mix reverse until incorporated. If very sticky, add a little more. The more you add the firmer the finished slice.

Line a square cake tin, (20 to 25cm.) and pack in the mixture. Sprinkle extra sesame seeds on top.

Bake for 15/20 mins, until just starting to brown on top.
Remove from oven and leave in tin to cool slightly. Mark squares in warm slice.
Store in air tight container.