Indian Patties

This recipe was given to me by an Indian lady who held a
stall at what was the Moonee Ponds Market. It is an excellent snack food and freezes well. Reheat in the oven or in a non stick pan.

450g. yellow split peas(soaked for 6 hours)
Drain peas and place in TMX bowl with,
1 large onion
green part of a large bunch of coriander.
1 green chilli or 1 small dried red chilli.
salt and pepper to taste, and a dash of oil.

Zap on speed 7, 1 min or until a firm paste is formed. Scrape down side after 30 secs.
Form into small balls, and flatten slightly.
this will make about 30 patties.
Shallow fry in rice bran oil until crisp.
Drain on hand towel.

Best Pavlova

This pavlova is made with the addition of boiling water, added to the mix in the bowl.. It is best cooked in a cake tin with a removable base. Photos to follow ! I have been making this for years, but this time made just 1/2 the recipe as the full recipe feed 12 easily.

4 egg whites
1 teasp. of corn flour
1 teasp. vinegar
1 teasp of vanilla
1 1/2 cups of caster sugar
4 Tablespoons of boiling water
Set oven at 160
In bowl of THM with butterfly place all the ingredients except the water.
Set time for 15 mins, and turn on speed to 4.
Immediately pour in the 4 Tablespoons of boiling water, and beat for 15 mins.

Prepare cake tin by spraying with Canola oil. place tin on oven tray.
After 15 mins. ( the mix will still be very slack), pour into tin.
Cook in oven at 160 for 15 mins., turn oven down to 125 and cook for another 1 hour and 45 mins.
Remove from oven and cool. Run a knife around edge and remove side of tin, leave on base.
Cover and fill as required.

This does not give as much marshmellow in the center as the conventional method, but I feel a satisfactory amount.
I will experiment a little more and see if I can improve this I would like the hear some feed back, and any innovations.

Falafel

1 onion
1 large clove of garlic
1 400g tin chickpeas
1 1/2 cups falafel mix ( I use Mount Zero organic mix)
handful of coriander or parsley and a little mint

Drop onion and garlic onto moving blades, speed 7 until chopped.
scrape down and add 1 tablespoon of oil
cook 100 speed 1, 4 mins.
tip in chickpeas, water and peas
roughly chop coriander or parsley and mint and add to bowl
speed 7 , 6 secs.
Add 1 1/2 cups of falafel mix, gentle mix until incorporated.
sit for 15 mins.

Roll into small balls and flatten slightly. ( I use a small ice cream scoop.)
Shallow fry until brown.
If they tend to crumble, add a little more water.
serve with a yogurt dip

Coffee Syrup for Iced Coffee.

Infuse 1 1/2 cups of ground coffee in 1 cup of boiling water. Let stand for 10 mins.
Add 1 cup of raw sugar to T.M bowl
After 10 mins strain coffee into T.M bowl.
Bring to the boil on Varoma, speed 1. Boil 3 mins.
Bottle, makes 1 1.4 cups
Will keep in refrigerator for 1 month


1 1/2 Tablespoons of syrup to a large glass of milk, topped with ice cream
Could add ice blocks and zap in T.M and make a frappe.

curried rice salad with raisins and walnuts

This is adapted from a Sanitarium recipe


3/4 cup of chopped celery
3 cups of cooked rice
1 small red onion
1 small capsicum
1 red apple
1 cup raisins
3/4 cup chopped walnuts

dressing
3/4 cup of EDC mayo
2 teaspoons of curry powder

place onion, apple, and capsicum into T.M bowl and zap 2 sec on speed 5.
Tip on to cooled cooked rice and fold in with walnuts and celery.
stir curry powder into mayo and then fold into rice mixture.

this salad can be kept for up to 2 days in the refrigerator .
almonds can be used instead of walnuts

Duck Liver Pate

600g duck livers
150g or more of roasted hazelnuts
1 large onion
2 cloves of garlic
300g butter
Herbs, small bunch
S and P, port, and orange rind.

Chop onion and garlic 5 sec. speed 6
add 30g butter. Cook 3/4 mins or until soft, speed1 at 100.
add livers, herbs,S and P and cook for 8 mins at 100 soft speed on reverse.
when livers are cooked , remove herbs.
add rest of butter and a good slosh of port and finely grated orange peel
process until you get the texture you like. (30 secs. on 9)
add the hazelnuts that have been chopped by hand and pour into ramekins.

this freezes well.

Apricot jam

1 kilo. of apricots
700g sugar
1 lemon peeled and cut into 4

Chop apricots 10 secs. speed 9
add sugar, 10 secs. speed 9
cook 45 to 60 mins,100, on reverse speed 2, with the cup out.
if not set enough , then further 10 mins varoma.

add 1/2 packet of Jamsetta for a firmer set.

to test for set....place a stainless steel dish with ice in it, then another stainless steel dish on top. place a spoonfull of jam into top dish.