Fish in Sour Dough starter batter

Blue Cheese Savories

This is a very easy tasty recipe.  Bung everything in the TMX and mix to a thick paste.  Remove, Wrap in baking paper or cling wrap and refrigerate or freeze until required.
Makes 18.
Ingredients
1 cup of plain flour
125 g butter, cubed.
113 g of strong Blue Cheese, cubed
1/2 teaspoon of freshly ground black pepper.
Jam or Quince jelly

 Method
Place all ingredients , EXCEPT jam into TMX bowl and mix 20 seconds, speed 4.
Scrape down, mix 5 seconds speed 4.
Remove dough and place on baking paper or cling wrap and form into a sausage about 5 cm in diameter.  This will give about 18 slices.
Keep in fridge or freeze.
When ready to bake, cut off slices, just under 1 cm thick. Place on paper lined baking sheet.
Place a small dab of jam or quince past in centre and bake at 350 20 minutes or until lightly brown.

Notes
The strength of the Blue cheese gives the character to these savouries.  I used an imported French cheese. If the Blue doesn’t weigh enough, make up to amount with strong Cheddar and Parmesan.
Could be made GF by replacing plain flour with GF flour.
I cut 12 slices and froze remainder for another time.

Baked cheese tarts

I have to admit that I was surprised when people raved about these.  I served them with thick cream and Blueberries. The pastry is thin and crispy and an excellent foil to the smooth lusciousness of the creamy cheese filling. They reheat well in the Air Fryer.

Ingredients

Grated rind of one large Lemon

100 g caster sugar

20g softened butter

250 g packet of cream cheese, Philly is good. 

2 eggs 

30 g plain flour

240 g thickened cream

1 1/2 sheets ready rolled puff pastry. 

Method

Weigh castor sugar into TMX bowl, add strips of lemon peel. Zap5 seconds/ speed 9. Scrape down. 

Add butter, and cheese, mix 1 minute/ speed 4

Add eggs and plain flour, mix 1 minute / speed 4

Add cream, mix 10 seconds/ speed 4

Set aside in a bowl. 

Pastry

To get thin and crispy cases I use Bill Grangers method that he uses for his Portuguese Custard Tarts. 

This method eliminates the need to blind bake the pastry.

THE FILLING MAKES 18 TARTS.

Set oven at 200 degrees

Remove the pastry and when par thawed cut each sheet in half.  Place one 1/2 on top of the other 1/2 and press gently.  Wait 5 minutes. 

From the short end roll into a tight cylinder. 

Repeat with other sheet. 

Mark and cut into 12 sections.

Brush 2 , 12 hole muffin trays with cake release. 

Flour bench and roll each small disc of pastry to fit into hole.  It should be level with the top of hole.

Fill 7/8 full with cheese mixture.

Bake 15 to 20 minutes.  Pastry should be light brown around edge and custard set. 

Make 6 more pastry cups and fill with remaining Cheese mixture. 

After removing from oven, let set for 5 minutes. 

Carefully remove from tin and place on wire rack to cool.

Store in sealed container in fridge. 

Will keep for several days. Can be reheated or served at room temperature. 

There will be 6 shells remaining.  These can be filled with stewed Apple and baked at same time as the 6 cheese cakes. Or use 1/2 the sheet and refresher the other 1/2 for next time. 

Corn Fritters, Low FODMAP

I have converted this recipe to Thermomix and adjusted the original recipe by adding an extra egg and some Parmesan cheese. The original recipe I found bland and the Parmesan lifts the flavour without being predominate.
Ingredients
420 g tinned creamed Corn.  Don’t use a house brand.
1 1/2 cups of gluten free plain flour
1 carrot
1 zuchinni
2 eggs
1 teaspoon baking powder
2 tablespoons grated Parmesan cheese
Parsley and green tops of a bunch of Spring onions. Sliced
Salt and pepper to taste
Oil for cooking

Method.
Place chunks of carrot and zucchini into TMX bowl and grind , 2 seconds/ speed 6.
Add remaining ingredients, mix, 10 seconds/ speed 6.
Oil a large frying pan and place tablespoons full gently into hot pan.  Smooth out with back of spoon.
Turn over when underneath side is brown. Cook this second side.
Makes 10,
Batter keeps well in fridge for a couple of days.  May need to add a little more flour.

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.