Double Salmon Mousse with Marie Rose sauce

This is a special occasion dish.  No it isn't expensive and it isn't difficult,  it just tastes special. All can be made ahead and plated up before visitors arrive.  There are 2 parts to the recipe and the sauce can be used instead of cocktail sauce with prawns or cray fish. It would be nice on steamed Salmon.

MOUSSE IS BEST MADE AND ALLOWED TO SET UP IN FRIDGE OVER NIGHT.

Marie Rose Sauce. this recipe is from Tom Kerridge's 'Best Ever Dishes",  and adapted to TMX.

100g TMX Mayo
50g Tomato sauce
Squeeze of lemon juice
1 teaspoon Brandy
3 splashes of Worcestershire sauce
2 splashes of Tabasco sauce
Pinch of cayenne pepper

Measure all ingredients into TMX bowl and mix for 10 seconds at speed 3.  set aside.

Double Salmon Mousse.

1/2 cup of hot water
1 chicken stock cube
15g Gelatine, ( if leaves are used, soak in cold water for 5 minutes and add with tinned salmon.)
220g can of Red Salmon
2 teaspoons of lemon juice
2 Spring onions ,sliced and using some of the green top.
1/2 cup of cream or Greek Yoghurt
1/2 cup of TMX Mayo
100g packet of Smoked Salmon. Diced into 1 cm cubes.
Salt and Pepper to taste.

Method
Put hot water , chicken stock and Gelatine ,( if using Gelatine powder or flakes)in TMX Bowl and zap, speed 5 , 30 seconds.
Add undrained Tinned salmon., onion, mayo, cream or Greek Yogurt, lemon juice salt and pepper,  and mix , 30 seconds , speed 7.
Scrape down sides and blend again for 5 seconds.
Add cubed Smoked Salmon and mix 10 seconds, REVERSE.
Pour into a bowl and cover with  plastic wrap and refrigerate over night.

This can be set in a mould that has been lined with plastic wrap and turned out on to a platter for serving.  the mousse is firm enough to slice or scoop using a knife or spoon heated in hot water.
Serve with the sauce.

Mini Loaf of Mixed grain, baked in mini Slow Cooker

This loaf is based on 1/2 recipe of No Fuss roll recipe. kneaded for 3 minutes and baked for 1 hour and 10 minutes in the slow cooker.  the slow cooker was brushed with Cake release and bottom sprinkled with Sesame seeds. I place a tea towel over the glass lid while it is cooking.  The top is browned under the grill while still in the ceramic bowl of the Slow Cooker.  Before the dough is placed in the slow cooker, i spray the top with water.  this prevents the water dripping down the inside of the loaf and sticking to the side.
1 hour and 20 minutes all up, cost 50 cents.

AC Spread

I am following the 5.2 Fast Diet and on 5 days I am using the recipes from the World's Best Diet.  The recipes are very interesting and this is one I have converted to TMX, to have on a thin slice of Sour Dough bread. It is delicious and very easy to make..
Ingredients
1 ripe Avacado, stone removed and scraped from skin.
100g dark chocolate, I used Lindt 70 %.
2 Tablespoons of natural Almonds
1 Tablespoon on pure floral Honey
1/2 lime juiced, I used lemon
Salt and Pepper

Method
Place chocolate in TMX bowl and grind, to rough powder
Melt chocolate, 30 seconds, 50 0, speed 1.
Add almonds, mix 10 seconds, speed 7. scrape down bowl.
Add Avacado,Honey, juice and pinch of salt and Pepper.
Mix 10 seconds, speed 7.  scrape down
Mix again 10 seconds , speed 3.
Scrape into a container, seal and refrigerate.

Notes
10g (1 slightly heaped teaspoon) 30 calories.
Will keep for 1 week.
Because of the intense chocolate flavour,  very little is needed.

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