Brioche Bun

This savoury recipe can be made into buns or a loaf.  It can be made sweet by adding some honey or a tablespoon of sugar. The original recipe is from Paul Hollywoods book, Bread. I have converted it to TMX. It is particually suited to the TMX as it is a very rich soft dough. 
The buns freeze very well.
I made 8 large buns, and 6 smaller ones. 
It cost 30 cents for the ingredients for each bun. 

Ingredients
500g bread flour. (I used Laucke crusty white bread mix)
1 teaspoon salt if not using mix. 
10 g dry yeast
170g warm milk
4 medium size eggs, plus 1 extra for the egg wash mixed with 1 dessertspoon milk.
250g butter, room temperature, cut into 5 slices.

Set oven to 180 C

Method
Add 4 eggs and warm milk , mix 5 seconds/ speed 5.
Add flour, knead for 5 minutes adding 1/5 of butter each minute. 
Set aside or leave in bowl to double.
Generously flour a sill at and tip dough on to it. 
Flour top and gently press onto a round shape, 1 1/2 cm thick.
Select a cutter the size required and cut circles of dough . 
Place carefully on a tray(s)  covered with baking paper, brush with egg wash. Cover with plastic and allow to almost double. 
Brush again with egg wash and bake for 10 minutes.
Cool on wire rack. 

Notes. 
Because the dough was so soft I placed the large buns in crumpet rings.  However I feel this is not really necessary as they rise quickly holding their shape. 
There are a multitude of fillings that are suited. 
Crab, or lobster, on grilled bun coated with mayo, few slices of Spanish red onion and lettuce. 
Heated or grilled bun with coleslaw and chicken schnitzel. 
Heated bun with mayo, avo and schnitzel. 
Used for French bread
As hamburger or hot dog rolls.

Rhubarb Tart

This recipe is adapted to TMX from Alain Ducasse's book, ' Nature'. It is simple and delicious.
Ingredients
Fresh Rhubarb, washed and cubed. 250 to 300g
1 sheet of ready rolled Puff Pastry.
100 g castor sugar
90 g yoghurt
45 g ground Almonds
1 egg
1 teaspoon vanilla
2 thin discs of green ginger.

Set oven to 200 o C

Method
Cover Rhubarb with 50 g of caster sugar and let stand for 15 minutes to draw out some of the water.

Lay one sheet of Puff pastry on a baking paper lined baking tray.
Roll the edges in and pinch corners.
Prick base with fork
Line base with baking paper and cover with baking beads or dried beans.
Bake 20 minutes, 200

Drop ginger on to blades spinning, speed 7, 15 seconds. Scrape down

Add Into TMX Bowl
Yogurt, 90g
Ground Almonds, 45g
1 egg
20 g caster sugar
1 teaspoon of vanilla
. Mix speed 4/ 10 seconds.

When base has cooled and baking beads removed, fill base with almond mixture, spreading evenly to edge.
Drain Rhubarb and scatter evenly over Almond mixture.
Sprinkle with remaining 30 g sugar
Bake at 180 o C for 20 minutes.

Serve warm or cold

Notes,
Apricots, Nectarines or Peaches could replace the Rhubarb.
Serves 4 generously
Could leave the ginger out and add cinnamon.
Almond filling and Rhubarb can be prepared the day before.
Original recipe has 250 g of Puff Pastry. I prefer the thin and crispy using 1 sheet.
This is a photo of the second Tart I made.  I added Raspberries as the Rhubarb was pale.

« Last Edit: Today at 09:49:48 pm by achookwoman »

Quinori with Fresh Vegetables and Pesto

I have been reading a book by Alain Ducasse, Nature.  This recipe caught my eye as both the grain and the Pesto could be made in the TMX.
The Base, Quinori could be used to replace grain in most recipes and if the Chickpeas were squashed, 100 g could be added to a bread mix. 
The grain mix freezes very well

Ingredients
1 cup of Brown rice
1 cup Quinota
2 cups cooked Chick peas (tinned OK)
1 cup Sesame seeds

Vegetables sliced on Mandolin or finely diced. Could be chopped for 2 seconds/speed 4 in TMX
6 Radishes,
6 thin Asparagus spears, Keep tops separate and chop rest in 1/4 inch dice.
2 baby carrots.
1/2 small young fennel bulb
2 spring onions
1 fresh tomato, cubed.
If available, seed pods from fennel.
( or a variety of fresh young vegetables that will partially stream when folded into hot grain mix..

Pesto, to be served in a jug on the side.
2 sprigs of both Chevil and coriander, ( chevil could be replaced with Parsley)
3 sprigs of Parsley
1 clove of garlic
3 sprigs of Basil
2 Tablespoons of Olive oil
3 tablespoons of milk,( any type )

Method.
Make Pesto and set aside. Left overs can be used to dress Pasta
Place all ingredients into TMX bowl and mix on speed 7 until a smooth sauce.

Grains.
Place Brown Rice and quinoa in TMX basket and wash well under running tap water.
Place 1 litre of cold water in TMX bowl and place basket into bowl.
Cook 27 minutes/100 degrees/speed 4.  test to see rice is cooked.
Remove to large bowl and add cooked Chickpeas and sesame seeds and fold through. When cool mix can be frozen or kept in fridge for 2 days.
Vegetables
slice on Mandolin and fine cube place aside.Add 2 Tablespoon of olive oil.
Cube Tomato

Assemble
Use as much or as little of the QUINORI mix as required.
If Quinori is still hot,place in lidded casserol dish, stir through tomato and place vegetables on top.
If not , heat quinori in TMX tray or Microwave.
Take to table and stir through vegetables and serve with pesto in jug.

Notes.  I serve this as a side with fish or meat.

Meyer Lemon Sauce

Perhaps this should be called RAW Lemon Sauce!
Ingredients
2 large Meyer Lemons, 1/4 and seeds removed.,
2 dessert spoons of simple syrup. ( 1/2 cup each sugar and water boiled for 3 minutes)

Method
Place lemons and sugar syrup into TMX and mix, speed 10 for 1 minute. 
Scrape down and mix again speed 7 for 1 minute. 

Notes 
Will keep for 2 days. 
I am serving this with Veroma steamed Salmon , grilled Semolina wedges and salad from the garden.
Could be thinned with a little olive oil and a bit of honey , use as a salad dressing. 

This was adaped to TMX from a recipe in Epicurious .

Cauliflower and Kohlrabi Mash

This recipe is for people watching their carb count.
Cauliflower has 1.9 carbs per 100g.
Kohlrabi has 4.2 carbs per 100g.
Compared with potato that has 12.3 carbs per 100 g.

Ingredients

Medium size head of cauliflower, cut into chunk
1 large Kohlrabi peeled and cut into 2 cm dice.
1 heaped table spoon of Greek yogurt.
1 dessertspoon of grated horseradish
Salt and pepper to taste
2 x 1/4 cups of chives

Method
Place 1 litres of water in TMX bowl and set 30 minutes, speed 4, varoma temperature.
Place Varoma dish on TMX and add Kohlrabi and Cauliflower. Steam until soft.( Kohlrabi takes longer than Cauliflower to steam.)
When soft, tip out water and add Cauliflower and kohlrabi to bowl with yogurt, horseradish and salt and pepper.
Mash on speed 7 until a creamy mash.
Add 1/4 cup of chives and fold in at speed 4.
Place into serving dish and sprinkle remaining chives over top.

Notes.
I used home grown horseradish. Bought ok. ( I think grain mustard would also be ok)
Finished dish can be reheated in Microwave.
Very good substitute for mashed potato , pasta or rice.
I served it with crumbed Chicken fillets and salad.

Stir Fry Mix, Garlic ,Ginger and Onion

This year I panted 44 Garlic cloves.  I have just harvested them and have processed most for use during the year. Most i have frozen whole vacuum packed, some i minced in the TMX and froze in snack size packs, and some i combined with Ginger and onion to use as a base in Stir Fry.

Place equal amounts of Garlic, green ginger and brown onion in TMX bowl , with a splash of olive oil, and chop on speed 7 for 5 seconds or to your liking.. 
Notes. 
I only roughly peel ginger and chop it into discs. 
Peel and 1/4 onion. 
Place in snack bags, excluding air. Label and freeze flat.
Snap off the amount required for stir fry. 
I buy the ginger when it is cheap and freeze it or preserve it in Vodka. 
Change proportions to suit taste. 

Chocolate Wheaty Biscuits

I have converted this recipe to TMX, from a lovely book by Michelle Crawford, A Table in the Orchard. With the TMX they are very easy to make. I doubled the original recipe. I intend to package up some in pretty bags for those unexpected Xmas presents. 

Makes 36

Preheat oven to 180 o C
Line 3 oven sheets with baking paper



Ingregients

240g rolled oats
240 wholemeal flour, Spelt if available
120 g of dark muscovado sugar, (a mix of raw and dark brown ok)
1 teaspoon of carb soda
1 teaspoon of salt
240 g butter
1 to 2 tablespoons of milk

240 g of chocolate to coat

Method

Place oats in bowl and mix for a few seconds until they are of a course consistency.
Add all other ingredients to bowl, EXCEPT milk and chocolate. Mix until butter forms call bread crumb size grains. 
Add 1 tablespoon of milk and mix on reverse speed 3 until mixture starts to clump together.  If mix is too dry, add another tablespoon of milk. ( after first tablespoon of milk I pinch together a small amount of mixture. If it comes together, don't add second tablespoon of milk. 
Remove mixture from bowl and form into a large flat disc on Silat.
Cut disc into 4 with plastic scraper and form each 1/4 into a disc, wrap in plastic and place in fridge for 20 minutes to firm up. ( can remain in fridge for a day or more).
Remove from fridge and roll between two layers of baking paper until 1/2 thick. 
Cut discs with 7cm scone cutter and place on baking tray and bake for 20 minutes.
Cool on wire rack. 

Ice with melted chocolate and leave some plain. 

Notes. 
I think the unbaked 1/4 discs would freeze well. 
As the dough holds together well, it is better to err on the thin side rather than thick. I have converted this recipe to TMX, from a lovely book by Michelle Crawford, A Table in the Orchard. With the TMX they are very easy to make. I doubled the original recipe. I intend to package up some in pretty bags for those unexpected Xmas presents.