Scones, Mixed in TMX, baked in Air Fryer.

Italian Fish Stew

I ate this dish at a Lygon Street Restaurant.  It is very easy to make and an excellent dish to prepare for dinner guests.  The base can be prepared ahead and the fish added at the last minute. It is served with grilled bread, to soak up the sauce.  Leftovers can be added to pasta for an additional meal.


Serves 6
Ingredients
1 leek or 1 large onion
4 large cloves of garlic
1 tablespoon Olive oil
1 small green capsicum pepper, diced
3 sticks of celery cut on the diagonal
12  small Chat potatoes, or 6 large cut in half.
800g tin of Italian diced tomatoes.
1 kilo of fish, could use marinara mix ( I made up a kilo from fresh Salmon, whiting, prawns , scallops and a tin of baby clams.)
3 large cap Mushrooms. Optional.
Parsley
Salt and black pepper to taste.

Method

Pour 1 litre of hot waster into TMX bowl.
Place potatoes into basket and steam 30 minutes , Varoma , speed 4 , or until cooked but not falling apart.
While potatoes are steaming, prepare veggies and fish.
Slice celery on the diagonal, set aside.
Add diced green Capsicum  to celery.
Smash garlic and add to celery and Capsicum
Thickly slice mushrooms, if using , and add to celery etc.
Slice leek or onion, set aside in separate bowl.
Prepare fish and place in steamer, set aside

Tip water out of TMX bowl and set potatoes aside in basket.
Add leek or onion with oil to TMX bowl. Cook 10 minutes, 100 degrees on 1/2 reverse.
Add all the veggies  and 2 tins tomatoes to the TMX bowl, PLUS 1/2 tin of water.
Place lid on TMX bowl and place steaming tray on top. ( the fishy liquid will drip into veggies in bowl and add flavour. Cook 30 minutes, Varoma, speed 4 reverse.
Stir fish after 15 minutes.
WATCH FISH AND CHECK AT 20 MINUTES, IF COOKED REMOVE TRAY AND SET ASIDE.
When tomato mix is cooked tip into a large serving dish, add fish and potatoes. Gently fold fish in.
Test for salt and pepper.
Sprinkle with lots of parsley.
Can serve at table into bowls.

Italian Fish Stew

Fish in steaming dish.

Sour Dough Crumpets Cooked in Pie Machine

If you have one of those four hole Electric Pie Machine and plenty of Sour Dough starter, then this is an easy way to make crumpets.  The big advantage over using rings and fry pan,  is that there is less mess.   The disadvantage is that you have less control over getting even browning on both sides.   This is important if reheating crumpets in a toaster.  Not so important if reheating in a fry pan as you can turn them over until browned to your liking.

Ingredients
2 cups of active SD starter
1 teaspoon Carb soda
1 teaspoon of salt
2 teaspoons sugar
1 teaspoon of baking powder
Canola spray

Method
Pre heat Pie Machine
Spray with Canola oil
Place dry ingredients into a 4 cup container, stir
Tip in SD starter and stir,  lifting the dry ingredients into the starter.   It will start to foam and will fill the container
1/3 fill holes in Pie Machine
Cook for about 7 minutes, ( until brown on base and almost dry on top.
Turn over and cook the other side for a couple of minutes.
Cool on wire rack.

Notes
Cook plenty as they freeze very well.
Make sure Pie machine reheats between each batch.

Vegan, Sour Dough Cinnamon Scrolls

I can't believe how good these are.   I could add Sultanas to the dough, apple to the filling or even made a savoury version. But this is the original.
The dough is light and crisp,  not cake like the traditional Cinnamon Scrolls.   I thought I had added too much filling,   but after baking it seemed just right.
It is so easy.  Try it !

Ingredients
Dough
500g bread flour
400g strong Sour Dough starter.
250g filtered water
1 generous dessert spoon of Golden Syrup or Maple Syrup
1 teaspoon salt (add last)
Optional 1 scant cup Sultanas.

Filling
100g Walnut oil or other viscous oil. light flavoured olive may be ok.
100g Nuttelex
Optional 2 teaspoons of White Miso paste

200g Brown sugar
1 Tablespoon ground Cinnamon
1/2 Tablespoon of Quatre Epices or Cinnamon


Method
Make dough by kneading all dough ingredients in TMX for 4 minutes.
Tip into a large bowl and cover.
( by hand..... Place Sour Dough into large bowl, add water and Golden Syrup and mix well.
Add flour and stir to form a lumpy mixture.  cover and stand for30 minutes.  add salt and knead in bowl 20 times or more until it forms a smooth soft dough.  Cover )

Leave in a cool place overnight.  ( i left mine 20 hours)

Mix together Cinnamon and Brown Sugar. set aside.
Add oil and Nuttelex and beat to form a smooth paste.  set aside.

When dough has doubled, tip on to a well floured bench and with floured hands ,  form into a large rectangle 1 cm thick.   try to keep the sides even.
Cover with oil mixture and spread with a spatula .  leaving  1 cm around the edge.
Sprinkle all sugar mixture over oil.
Carefully roll from longest side.  You may need a pastry scraper to assist with rolling as the dough is very soft. fold should be under roll.
Mark 12 even slices with a knife, do not cut through.
Slip Dental floss under roll and draw ends together on top of roll.
use a small egg slice to lift rolls on to lined baking dish.  they should just touch.
Brush or spray with oil.
Cover and place in warm place.  Mine took 4 hours in a warm kitchen.

Bake 25 minutes in pre heated oven,  180ff  degrees.

Icing optional.
mix icing sugar with vanilla essence.
place in a small plastic sauce bottle.
Drizzle over cold scrolls.

Thin Crust, Sour Dough Pizza.

 The secret of this thin crust  SD Pizza , is a very soft dough and an overnight rise.  
Very easy in the TMX or by hand.

Ingredients
450 g bread flour
100g SD starter
270 mls water
1 teaspoon of salt
1 teaspoon olive oil

Method
Mix together all ingredients, salt last, except olive oil.   It should look rough.
Cover and stand 30 minutes.
Knead until smooth. ( 3 minutes in TMX, OR  20 kneads by hand.
Place in large bowl and smear with olive oil.  Cover with shower cap or plastic.
Stand in a cool place overnight.
Cut into 4 or 6 pieces.   Cover pieces not being used.
Working with one piece at a time, roll out until thin.
Brush edges with olive oil and top as required.
Bake on a pizza stone in preheated very hot oven or in Pizza machine.

notes
will keep in fridge for a couple of days, covered.

Almond Crackle Biscuits, 3 ingredients

This recipe was originally from Dorrie Greenspan.  It was changed slightly by FOOD52 ,  and then adapted to TMX by me.   I also doubled the recipe as I found that they stayed crisp for more than a week.

Ingredients
150g sugar
2 large eggs
250 g sliced almonds

Preheat oven to 300 degrees.
Line 3 baking trays with baking paper

Method
Mix sugar and eggs in TMX for 30 seconds, speed 4. ( or beat with whisk until incorporated )
Place almonds into a dish and pour on the egg mixture.
Gently mix.
Spread 2 teaspoonful mounds on trays.   spread with a fork until flat but without spaces between almonds.
Bake 20 minutes.  Sit tray on wore rack to cool.
Remove from tray with flat spatula
If sticky when cool, turn over and place back in oven for 10 minutes.
spore in air tight tin.