Santa Balls

The quality of ingredients is important.  Use the best you can afford. 

100 g Macadamian nuts, roasted best.
200 g milk chocolate, I used Lindt, but Cadburys cooking chocolate would be O K
2 Tablespoons of cream, 40 mils
400g Xmas pudding. Use a good one. Break into 2 cm cubes.
1 tablespoon of Brandy, rum or a liqueur that will complement the pudding.  I used Peach Brandy. 

300 g of extra chocolate to dip. 
Pen with white chocolate.  You can buy these at Supermarket.  Queen brand
Method

Grind Macadamia nuts until the size of rice grain.  Set aside.  No need to wash bowl.                                                       
Add broken up chocolate to bowl and grind 10 seconds, speed 9. Scrape down and add cream. 
Heat at 50, speed 1 until chocolate is melted. 
Add nuts, pudding and liqueur to bowl and mix on reverse,  until all is incorporated but fruit in pudding is not cut up. 
Use a spatula to see that chocolate and nuts are well mixed through. 
Tip into a dish and refrigerate to firm up mixture. 
Use a 4 cm ice cream scoop to form balls and roll in hand. 
Return to fridge to chill.  This will make dipping in melted chocolate easy. 
When balls are well chilled,  dip in melted chocolate, drain well and place on cooking paper on lined tray. 
Decorate however you wish. 

Keep in container in fridge, but best served at room temperature. 
Makes 25
The bought ones cost $3 each. 
Inspiration for this recipe came from Exclusively Food and Nigella.  Of course adapted to TMX

Ciabatta

This Ciabatta is made with Sour Dough starter.
Each time we visit Hobart , I find a reason to eat at Smolt. The food is always very good but the Ciabatta they serve with olive oil and Balsamic dip is outstanding.  I think this is the reason that I have not made Ciabatta before.  With just an ordinary domestic oven , how could I make anything so good.!
While looking at some Blogs,  I came across "Fig Jam and Lime Cordial".  How on earth have I missed this wonderful site with a true Bread Tragic .
After spending a morning drooling over Celia's recipes I decided to give her Ciabatta a go.  I have converted the process to TMX and made slight changes.  I made a 1/2 recipe .That is 2 Ciabatta.

Ingredients
150g Sour Dough starter
335 mls  iced water
250g fine Semolina
250g white bread flour
9g salt.

In TMX bowl add all ingredients and knead for 1 minute
Leave in bowl and after 1 hour ,  knead again for 1 minute
Leave in bowl and Knead again for 1 minute.
Remove the dough to a well oiled bowl,( it will be very sticky) cover  with plastic wrap and allow to prove until double. depending on weather this will take between 6 to 8 hours.

Heat oven to 220 FF degrees. Place heavy baking tray or pizza stone into oven to heat.

When double tip onto a well floured mat, I used Semolina.  Fold top 1/3 over and then bottom 1/3 over first fold.  You may have to use a plastic scraper and well floured hands.
Cut in 1/2.
With aid of large plastic scraper lift dough onto well floured baking paper. Stretch it out a little along ways.

( This will be slid on to tray in oven. ) Do the same with second piece.
Slide into oven and bake for 25 minutes Turning tray at 10 minutes.Pull out Baking paper.
Lower temperature to 175 degrees and bake for a further 15 to 20 minutes.
Remove and cool on rack.


The crust and texture are perfect but I would have liked the crust browner.  The next ones I baked were browner. !

Armenian Nutmeg Cake

I have combined and adapted several recipes to make this in the TMX.
It is quick to make, easy and economical and very tasty.  The nutmeg also reminds me of Christmas.
This is 1/2 the ingredients as in most recipes but will still make 6 serves.

Set oven at 160 FF

 Ingredients
1 cup plain flour 
3/4 cup of brown sugar, (I used !/2 dark brown and half brown)
1/2 teaspoon of freshly ground Nutmeg. (this is important,  the stuff in the bottle will not do.)
1/4 teaspoon of baking powder
65g g  butter
1/4 cup of milk with 1/2 teaspoon of Carb soda stirred in.
1 egg
1/2 cup of walnuts
extra 2 Tablespoons of walnuts to sprinkle on top.

Method
Add flour , nutmeg, sugar and baking powder to TMX Bowl and mix, 15 seconds/ speed 7
Add butter and mix 10 seconds/ speed 5
remove 150 gs of mixture from bowl.  ( to do this set scales and with a spoon remove 150 gs. , this is about 1/2 the mixture.)
Press the removed crumbly mixture and with your hand in to the dish you are going to bake the cake in. I used a 23cm diameter dish with a slightly scooped base. it is the same one that I use for the Belgium Lemon Tea Cake.
with the remaining mix in the bowl add 40 g of walnuts and mix on speed 5 for 7 seconds.
Add egg, milk with the carb soda and mix speed 5 for 10 seconds.
Pour mixture into case and scatter extra chopped walnuts over surface,
bake in lower 3rd of oven for between 30 and 45 minutes.  test with skewer after 30 minutes.
If top is browning too fast,  turn the temperature down a little.
leave in dish for 10 minutes and then remove and cool on a wire rack.

This is nice as is but can be buttered. also nice served with cream or ice cream.
Can double recipe.

Walnut and Coffee Bliss Balls

So easy and so tasty made in the TMX.

1 cup walnuts
1 cup coconut
1/2 cup of natural almonds
2 Tablespoons of Agave nectar or sweetener of choice
2 or more Tablespoons of liquid coffee essence such as Bushells Coffee and Chickory
1 teaspoon of instant coffee
1/2 up of good quality cocoa powder for coating.

Place all in TMX bowl and mix 10 seconds/speed 7
Scrape down.
Mix again,  10 seconds/speed 7 or until a course paste is made. OK to have some texture from the almonds.
remove from TMX bowl into a dish
Using a 3cm ice cream scoop make small balls and roll them in your hand .
Drop into bowl of cocoa powder and roll around to coat.
Store in covered container in fridge for  up to 2 weeks

Xmas Pud, steamed in TMX basket

Christmas Pudding with carrots - achookwoman « on: December 01, 2009, 01:05:58 PM » Xmas Pud  Makes 25 plus serves. Ingredients: 500g. raisins 500g sultanas 125g dates 125g currents 185g peel 125g cherries 125g slivered almonds 500g fresh bread crumb 1/2 cup or more of brandy 500g light brown sugar 500g butter 10 eggs 4 grated carrots 1 1/2 teasp. spice 3 Tablesp. golden syrup 1 1/2 teasp. sea salt 125g plain flour Method: Soak fruit in brandy over night. cream butter and sug. in T.M bowl,after zapping the sugar and adding room temperature butter. Add eggs one at a time, and beat to incorporate. Tip soaked fruit into a VERY LARGE bowl, then mix every thing else in by hand. This can be separated into several small bowls or at least 2 bowls. Boil for 5 hours in well sealed basins. notes Peel and cut carrots into chunks, "grate" in T.M. until fairly small , but not mash. Fruit can soak for as long as you like, but more than 12 hours. I line the basins with oven bags. When the puddings are cooked and cool, I remove them from the basins they were cooked in, still enclosed in oven bags and then vacuum seal them. I keep them in the frige. The puddings need to be reheated on Xmas Day. If large ,for 1 1/2 hours. If small for 3/4 hour or if they are the size that will serve 4 , then 4 mins. in the microwave will do. The puds that are vacuum sealed can be simmered for up to an hour. Sounds like a lot of fiddle but I usually make them over a couple of days in winter when it is too cold here to go out side. I also do the 5 hour boil on the combustion heater. This pud has a loose texture and lovely flavour.  TO STEAM XMAS PUDS IN TMX BASKET Line TMX basket with an oven bag. Push 1.1 kilo of mixture into bag. Leave a little room for expansion, tie with string. trim off most of excess bag. Place 1 litre of water in bowl. Set TMX, 70minutes/98  or 100 degrees/speed 3 place a heavy bowl over hole to keep steam in as cup won't fit with pud inside . to reheat, either place in basket and re heat for 30 minutes or reheat in microwave 10/12 minutes.

Roasted Red Capsicum Sauce

A dear friend sent me a bottle of Toscana Roasted Capsicum Finishing Vinegar.  It was delicious when mixed with EVOO and used as a dressing.  I looked at the ingredients on the label and thought,  I can make that in the Thermi!! 
I made it using the ingredients as a guide.  The result was nothing like the original,  but equally delicious.  This is more like Plum sauce or sweet Chilli Sauce. 
It would make an excellent Xmas gift. 
This recipe makes about 600 MLs. 

Ingredients. 
500g of roasted and peeled red Capsicums. (Roast under grilled in oven  or over gas flame,  pop into plastic or paper bag to steam and then remove all chared skin. )
220 g raw sugar.
150 g of BOTH Balsamic and Apple vinegar
1 teaspoon of whole cloves
1 teaspoon of whole black pepper corns
3 bay leaves.  I used fresh ones but dried would be ok
1 teaspoon of salt

Method
Place all ingredients into TMX bowl , cook 30 mins/ 100o/speed 2
When cooked, remove bay leaves
Mix by slowly turning the speed to 10 for 20 seconds.
Using a spatula, scoop some of the sauce out and test for salt and the mixture should be smooth and thick. 
If not , mix for another 10 seconds on 100. 

Notes
Although I thought I would use this to mix as a dressing , I think it could be poured hot over Philly cheese as a dip.
Brushed on chicken or fish and steamed in Varoma.
Used as a flavor boost 
Served with sour cream and corn fritters. 

Glazed Walnuts

This recipe is dedicated to Katie, Cookie and Bedlam ,  who are great problem solvers.   I bought a small bag of nuts at the Salamanca Market and adapted the idea to use coffee instead of Cardamon.

300g good fresh walnut halves or pieces.
1 egg white
Pinch of cinnamon
1 rounded dessertspoon of granular instant coffee.
 1/4 cup of Raw caster sugar.
Pinch of salt

 Set oven at 160 o C FF

Place butterfly in TMX bowl , add egg white and beat until frothy.
Add rest of ingredients EXCEPT walnuts.
Mix on speed 3  1/2 until well mixed.
Add walnuts to bowl and with spatula mix nuts into coffee mix until all well coated.
Spread on to lined oven tray, separating nuts so not stuck together. May need 2 trays.
Bake in preheated oven for 6 minutes.
Remove from oven and turn over nuts. Separate again. Return to oven until not sticky to touch. About 7 minutes.
Allow to cool on tray.
Will keep for 2 to 3 weeks in an air tight container, out of fridge.

Notes
Ideal Xmas gift.  100g a good gift size.  I paid $6 for 60 g.
Could replace Coffee with Cardamon or other spice mix.