Chicken in Light Creamy Sauce

This sauce is a dream.  Although originally used as a base for Pot Pies, (.BELOW ) it is equally at home as a filling for Crepes or in a traditional or veggie Lasagna.  Good Parmesan and home made Chicken stock add a depth of flavour. I simmered a whole Chicken with herbs and a bit of Ginger.  I used the cooked meat of the chicken and the stock.  Pre cooked Salmon or Trout would also be good.
Serves 4 to 6 depending on added veggies .


Ingredients for Sauce
50 g butter
40 plain flour
600 g stock, Chicken or veggie
175 g cream, or sour cream, light ok
50g Parmesan, grated
2 teaspoons French Mustard.

Additional ingredients
250 g dry pasta cooked
1 cup of veggies, I used peas and mushrooms , cooked
1 cup of bread crumbs.

Method
Make roux by placing butter and flour in TMX bowl ,5 minutes,  100 degrees, speed 1.
Add remaining sauce ingredients, zap on speed 9 for 5 seconds if there are lumps in the Parmesan.
Cook, 9 minutes, 100, speed 4.
Set aside.

Cook pasta and veggies.
Add to sauce with chopped cooked chicken. 2 cups
Place into serving dishes and sprinkle on bread crumbs.
Place in hot oven to heat through and brown crumbs, or cover and place in fridge for reheating the next day.

Notes
Can add hard boiled eggs.
Can serve sauce over fish or chicken.
Can be Vegetarian by using vegetable stock and increasing vegetables.

Chicken in light creamy sauce pots

The next time I made this I added sautéed mushrooms and baby green peas.

Sourdough Potato Cakes

The Sourdough coating is basically the SD Crumpet mixture without the sugar. The photo shows 1/2 the amount of cakes. That is 1 very large Dutch Cream potato and 1 cup of SD starter.

Ingredients 

1 large Potato (about 400 g when peeled), Dutch Cream or other waxy Potato. 

1 cup of Sour Dough Starter, mixed with 1 teaspoon of salt and 3/4 teaspoon of Carb Soda. 

 1 cup of Rice Bran oil for frying

Process

Using a Mandolin, slice potato less than 1/8 on an inch thin. 

Either steam slices or cook flat in microwave. 

Place cooked slices on a tray to cool.

Heat oil in large frying pan until a small drop of the batter sizzles.

Dip cooled slices of potato into SD mixture and gently lower into hot oil. 

Cook both sides until well browned , remove and drain on kitchen paper. 

Can be reheated in Air Fryer or hot pan without oil. 

Potato and Sourdough Tots

These are easy, tasty and economical. They can be dressed up with dips or flavoured salt and reheated in Air Fryer or oven.

Ingredients
450 g peeled potato
1 egg
100g Sourdough Starter
1 Tablespoon of plain flour, plus more if needed.
1/2 teaspoon of Carb Soda
Handful of parsley and chives, chopped fine .
Salt, 1 teaspoon.
Pepper to taste
Rice bran oil for frying, about 1 cup

Process
Peel and cut potatoes to the size of a small egg. Place in TMX bowl and grate 2 seconds at speed 7.
Push out liquid through fine strainer.
Tip into bowl and add all ingredients except oil. Stir well.  There should be no liquid.
Heat oil in a deep saucepan to frying pan. Drop a little batter in.  If it fry’s and browns quickly it is ready.
Using a small ice cream scoop, about 3 cm in diameter or a teaspoon, drop batter into hot oil. Turn when brown on one side.
Remove and drain on kitchen paper

Should make about 30 Tots
Notes.
I made 1/2 plain as in recipe and then added 1 teaspoon of KFC powder to remaining mixture.
I dipped some of the plain ones in Mushroom salt and others in Sweet Chilli sauce.  I also sprinkled some with  Lime Leaf and salt mix.  The plain ones are a good base for many flavours.

Gluten Free, Ginger Pear Upside Down Pudding.

This delicious pudding is adapted to TMX, from a recipe by Bill Granger.  I have made a few small changes and made it with Gluten Free SR flour.  It is equally nice made with regular SR flour.
Ingredients
3 large or 5 small firm but ripe Pears.  Peeled, cored and quartered.
3 tablespoons orange juice
55g Demerara sugar
2 large eggs
200 g caster sugar
150 g SR , GF flour
Heaped teaspoon on ground ginger, ( and extra to sprinkle on top)
4 tablespoons of Sour Cream, light ok, ( probably could use plain Greek yogurt)
125 g melted butter
1 teaspoon Vanilla
Cream to serve

Process
Preheat oven to 180 ff
Grease oven dish, approximately 18 cm square.  The dish should accommodate the pears close together in one layer.
Toss the pears, orange juice and Demerara sugar together and spread out in oven dish.
Into TM bowl place eggs and caster sugar, beat on speed 4 for 1 minute.
Add add flour and ginger and mix, 10 seconds, speed 4.
Add sour cream and butter and vanilla , mix 10 seconds, speed 4.
Scrape down bowl and mix 5 seconds speed 4.
Tip batter over pears and spread with spatula.
Mix 1 teaspoon of ground ginger with 1 Tablespoon of caster sugar and sprinkle over batter
Bake 45 to 50 minutes, test with skewer to see it is cooked.

Bake 45 to 50 minutes.  Test with wooden skewer to see it is cooked.

White Peach and Whiskey Popsicles

What better way to keep cool than with a Popsicle.  This is a very adult version with Whiskey added. You could leave out the Whiskey for the kiddies and add orange juice or Yogurt for a creamy version.
Makes 8 , depending on size of moulds.

Ingredients
500g white Peach flesh, skin on
1 Tablespoon of Lemon juice
85 g honey
3 1/2 dessertspoons Whiskey

Method
Place all ingredients into TMX bowl and mix, 20 seconds/ speed 6.
Pour into freezer moulds
Freeze for at least 6 hours.

Notes
The Whiskey does not make the mixture soft like it does with ice cream.

Zuchinni Fritters, gluten free.

This recipe is very tasty, easy, makes 10 frittersand is approximately 60 calories a fritter. I cooked them in an oiled Pie Machine.   If cooked in a frying pan, I would suggest using Crumpet rings to contain the mixture. 

Ingredients. 

2 large Zuchinni

80 g grated Parmesan Cheese

1 clove of garlic

2 spring onions, ( I used just the green tops)

2 large eggs

1 teaspoon dried herbs, ( I used Oregano)

1 Tablespoon olive oil 2 teaspoons salt

Method

Cut Zuchinni in to 3 cm rounds .

Place into TMX bowl and grate, 2 seconds/ speed 5.   Set aside in a sieve and sprinkle with the salt. Drain for 30 minutes.  

Smash garlic , chop and add to TMX bowl.

Add eggs, Parmesan, herbs, zap 10 seconds/ speed4. 

Push as much water as possible from the Zuchinni and then add to TMX bowl. 

Mix on reverse, 10 seconds/ speed 4. 

Set aside until ready to cook. 

Brush Pie Maker with oil and preheat. 

Spoon 1 1/2 cm of mixture into machine including some of the liquid. 

Shut down lid and cook for approximately 5 minutes.   You will notice a small brown edge forming.

Carefully lift the fritter with a small silicone spatula.  If liquid is still evident, cook a little longer. 

Turn over and cook the other side until brown. Lid open. 

Remove and rest on kitchen paper. 

Can be eaten cold or as a side dish. 

Notes.

The dark colour does not detract from the taste.