Turkey, some foodie ideas. Non TMX

 Carrot and Zucchini with Yoghurt, well sampled.!!!


Baked mushrooms.
Cut stems of flush with caps.
Coat with olive oil and a little fresh thyme.
Pack tightly into a baking dish.
Roast in hot oven for 20 minutes.
The mushrooms will shrink and intensify the flavor.
Can be served as part of a meal or as a canape.

At a service station we were served Goat  Yoghurt drizzled with local honey and sprinkled with poppy seeds.

At the Raikia  Resturant on top of the Marmara Hotel
Ribbons of Zucchini and carrot,  salted.  Drained.  Served with thick yoghurt with dill added. A slick of chilli infused olive oil was added around the dish.
One medium carrot and one medium Zucchini is enough for 2 serves.

Turkish Bread , Dinner Rolls

These rolls were served with a meal I enjoyed in Istanbul.    The recipe is the same as my 'Turkish Pide, garlic Flavored". The shaping is different and the size is suitable to serve with soup, (the larger 10cm. ones), or the smaller ones as Dinner rolls.  (7cm.)
Because the dough is sticky,  it is easy to handle if kneaded in the TMX.


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.
Take one ball of dough and stretch as long as possible. ( you are going to cut 9 x 10 cm. discs)
Place on lined tray and mark each disc with 2 marks each way.  (look at photo)
brush with garlic oil, or plain olive oil,  spray with water and let rise for 15 minutes,  in a warm place.
While they are rising, stretch the other piece of dough and then cut 15 x 7 cm. discs.
Place on lined baking tray, brush with oil and let rise.
Bake large rolls for 15 mins or until they are slightly brown around edges.
Bake small rolls for 10 and until brown around edges.
Brush with Garlic oil again or spray with olive oil when out of oven.
Note.
I tend to under cook slightly as they will be reheated .
Can be frozen and reheated.
Can be filled with salad or served with dips.

Liquorice Ice Cream

This couldn't be simpler or nicer.

need
600 mls. thickened cream
250 mls milk
3/4 cup raw caster sugar.
good splash of Vanilla
100 mls of Liquorice Liqueur
a generous handfull of soft eating Liquorice cut into 1 cm slices.

Measure all ingredients into TMX bowl .EXCEPT SLICED LIQUORICE,   and mix, speed 5 for 30 seconds.
Tip into Ice Cream machine and process until nearly set.
Add sliced Liquorice and churn for a further minute.
Pour into dish and freeze.
Notes
This mix will not set hard because of the Liqueur
Can add liquid Chocolate after sliced liquorice and then have "Chocolate Bullet " Ice Cream

Swedish Crispbread

These are delicious, easy to make and will keep,  if you don't eat them all.  This recipe makes 12 round disks.  Very easy to make in the TMX.  This recipe was adapted from ' Green Kitchen'.

Need.

250 mls of warm water
140 mls of cultured buttermilk, ( or 1/2 plain yoghurt and 1/2 milk)
3 teaspoons of dried yeast
1 tablespoons of cumin seeds
250 grams of whole grain rye flour
250 whole grain Spelt flour, plus extra to add as necessary and for rolling out.
2 teaspoons of salt

For topping
40 grams linseed,( flaxseeds)
2 tablespoons salt
1 tablespoon of cumin seeds

 Do
Set oven at 200 o C

Place all ingredients into TMX bowl, ( except topping ) and knead for 4 minutes.
Add additional spelt flour to make a just sticky dough. ( I added 2 tablespoons )
Turn out on to silmat and make 12 small balls
Place in large plastic bag and rest at room temperature for 30 minutes.
Lightly dust silmat and roll one ball at a time, to a very thin disk .
Sprinkle with the topping and roll this in.
Place onto oven tray , prick with a fork all over disk,  and bake until dry and crisp,  but not dark brown. ( I turned the disks over 1/2 way through. )
Place on wire rack to cool completely.
Store in air tight container. I used a large zip plastic bag.

This is traditionally eaten with cheese, cucumber and black pepper.

Quick Curried Rice with Egg, Spring Onion and Peas.

This  is adapted from a recipe by Karen Martini .  It can be served as a complete meal or as a side.  As a side it would serve 6 to 8 .  It is similar to a risotto but while the rice and spice are cooked in the TMX bowl,  it is finished off in a dish in the Varoma.
It is a very handy dish to serve to visitors as the finished dish can be taken to the table in the dish it is cooked in.

Need
250g Basmati rice
1 teaspoon Cumin seeds
2 teaspoons curry powder
3 eggs
60g melted butter
salt flakes and black pepper
3/4 cup of froxen peas
Juice of 1/2 lemon
4 to 6 spring onions , finely sliced
Crispy fried shallots
1 handful of coriander leaves.
Plain Yoghurt

Do
Weigh rice into TMX bowl
Add curry powder and cumin seeds
Set dial at 5 minutes, heat 90, speed 1 , reverse., 9entle (  this will roast the rice and spices)
Add 650 mls of boiling water to jug.
Cook for 7mins, 100, degrees,  speed gentle. reverse.
Stand in bowl until most of the water is absorbed and the rice is cooked.  ( about 20 mins)
During this time,  set up the Varoma with 2 bamboo skewers under a heat proof dish.
Beat the eggs in a bowl,  melt butter,  measure out the Peas.
When the rice is cooked, tip into dish and pour the egg and butter over the rice.  (don't stir)
Add peas and cover dish with paper towel.  Set Varoma lid in place .
Rinse out bowl and add 1 liter of boiling water to bowl.
Set TMX, 10 mins, speed 3, temp varoma.
Check to see egg is cooked,  sprinkle with lemon juice, top with sliced spring  onion , fried shallots and coriander leaves.
Serve with yoghurt.

Nutty Cookies

I thought that I would make these healthy biscuits from ' Honestly Healthy'.  I have had to fiddle with the recipe to get it to work.  I am posting the recipe because the finished result is absolute delicious. If you decide to make them,  you may need to fiddle also.  There is no added sugar or fat in the recipe,  and I have adapted it to the TMX.

135g of raw Brazil nuts
250g of raw Almonds
80g of coconut flakes
175 g of dried prunes without pips
85 g dried Apricots
30g raw sunflower seeds
40g of pumpkin seeds
Finely grated zest of 1 lemon
Apple juice as needed

Set oven at 150  C

Add nuts and seeds to bowl and grind on speed 7 until course crumb size.
Add coconut, prunes and apricots , lemon zest plus 4 tablespoons of apple juice.
Press Turbo twice.  If machine strains to mix,  remove 1/2 into a bowl and press Turbo again.
If still not mixing add more apple juice, 1 tablespoon at a time until a firm but soft mass is formed.
Set aside in large bowl and repeat with reserved mix.
Mix both lots in large bowl and use an ice cream scoop to place mounds on to lined oven tray.
Using a mug with a flat base,  dip base into sesame or sunflower seeds and flatten biscuits to less than 1 cm.
Bake for 30 mins or until set and partially dried out.  Turn trays 1/2 way through cooking time.
Cool on trays for 10 mins.,  then on wire rack.

The mixing is a bit tedious, but I would make again as then end result is very good.

Brik Pastry

Brik Pastry « on: Today at 03:57:46 AM »

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Thanks to Frozzie and Marie for pointing me in the right direction,  i have just made 18 beautiful tissue paper thin pancakes. These Briks are used to wrap an assortment of fillings both savory and sweet.
Can be shallow fried or baked.
It is important to have the correct equipment,  but most kitchens will have what is required.  The TMX makes it that much easier.!

You need
a saucepan, this will hold water that will simmer.
a non stick pancake pan, which will sit on top of and cover the saucepan.
can of oil spray,  I use olive oil
small spatula that can be used with non stick pan
clean tea towel
large flat plate
sheet of kitchen paper,  for cleaning pan of crumbs ,  if necessary
large pastry brush, mine is 8cm wide.
wide basin or jug that the pastry brush will fit in.

Ingredients

240g of bread flour
45g of fine semolina
1 teaspoon of salt
 2 cup of water,  500mls
1 Tablespoon of lemon juice
1Tablespoon of olive oil

Place all in TMX, 20seconds/ speed 7
Pour into jug/bowl and place in fridge for 30 mins.

Heat non stick pan over simmering water.
brush paste mix over pan up to the edges,  if it looks too thin , lightly brush another layer over top of first layer.
When the edges have dried out,(they will look like tissue paper) ease the thin disc away from the edge., firstly with the spatuls and then with your fingers.
IF THE STEAM BURNS YOUR FINGERS,  THEN IT IS NOT COOKED AND WILL TEAR.  carefully lower it into the pan and cook for another minute.
When cooked place on large plate, spray lightly with oil and cover with tea towel.
When all are cooked and cool, wrap in plastic wrap and refrigerate for up to 5 days.
Can be frozen.

It would cost about $11 to buy this amount. This cost less than $1.

I am going to use curry mince and Jamie Oliver's recipe for mini Crab Briks,  first off.   I will bake them.