The Veggie Garden, part planted up for summer.

Spring, out our backdoor.

The Pear trees are just beautiful.

Cracker Biscuits

I have had my TMX for nearly 2 years and have had several attempts at making dry biscuits. It is only now that I have had success. The good thing is that the topping can be whatever you fancy. I just used what I had in the pantry and fridge. I used...

From bottom right in photo...

Nigelia seeds and rock salt, sprinkled on top and rolled in.
Sesame seeds and rock salt, sprinkled on top and rolled in.
Parmesan Cheese, sprinkled on 1/2 when rolled, folded over and rolled again. before cutting.
Sweet soy sauce mixed with Sesame oil, folded as above
Welsh Rarebit, same as above
Sweet Chilli Sauce ,kneaded into dough.

I cut different shapes so I could identify the different flavors. The cup from the TMX gives a very good size.

Set oven at 220 o C, bake for 10/15 mins.

Place in TMX bowl and knead for 3 mins.
300g. bread flour
2 teaspoons of dried yeast.
2 Tablespoons of Olive oil
170 mls of warm water.

When kneaded , place in warm position to double.
Knock down and place in a plastic bag to keep moist.
Work with 1/6 of the dough at a time and roll out to about 8cm x 5 cm.
Apply topping and cut into desired size and shape.
Place on lined oven tray and Spray with oil, ( I used Rice Bran Oil )
Bake until light brown, moving tray around so they brown evenly.
Cool on wire rack, and store in air tight tin.

Makes about 100, depending on size.

Ideal for kiddies lunch boxes, on cheese platter or with dips.

Sweet and Sour Pork.

I just love Kylie Kwong's recipe for Sweet and Sour Pork. It is NOT that sickly sweet bright red goo that is often served in Chinese Cafes, over puffs of fried dough with little pork in side. There are 2 parts to this recipe, and the first part, the sauce is made in the TMX. The Pork part is not. Both parts can be prepared the day before required which is a real bonus if serving it to visitors, or if you are just plain busy.

The Sauce, what is different about this is that the vegetables and the Pineapple are fresh

4 cloves of garlic, peeled
1 2 cm. long piece of fresh ginger

3/4 cup of Apple cider vinegar
5 Tablespoons of shao hsing wine or dry sherry
1/2 cup of white sugar
1 teaspoon of sea salt

1/4 of a peeled and cored Pineapple
I small carrot, cut into straws
1 Tomato cut into 8.
I red Capsicum pepper cut into strips.
1 small cucumber peeled and cut into large cubes
1/2 red onion, sliced into 1/2 moon shapes

2 Tablespoons of light soy sauce
2 teaspoons of corn flour

Do

Drop garlic and ginger on to spinning blades, speed 7/ until chopped.
Add vinegar, sherry,sugar and salt , cook 5 mins./ speed 2/ 100 o.
Add vegetables , cook 3 mins/ REVERSE/speed 1.
Mix corn flour with light soy sauce and add to bowl, continue cooking for 1 min.
Leave in bowl to reheat if using immediately or when cool , store in fridge for later use.

Pork The Pork is marinated in a mix, preferably over night. Just prior to cooking , add the additional corn flour and plain flour.

2 x 300 pork fillets ( the long ones ) cut into bit size pieces.

In a large bowl place and mix......
1 1/2 tablespoons of corn flour
1 Tablespoon of cold water
2 egg yolks
3 teaspoons of light soy
2 teaspoons of Sesame Oil
1 teaspoon of Sea Salt

Add pork pieces and stir to coat. Set aside.

When ready to cook. Add additional...
1/4 cup of plain flour
1/4 cup of corn flour

Add 2 cups of vegetable oil to wok, and heat to shimmer on surface ( I use Rice bran oil)
Deep fry pork, remove when pale brown in colour, set aside to cool, Turn off heat under wok.

Re fry when ready to serve. This will crisp the pork and give a nice brown colour.

Serve with rice and sauce.

Welsh Rarebit

This is based on Matthew Evans recipe as published in the Feast Magazine. We ate it on home made sour dough bread, but any home made, TMX, bread would be suitable. Just toast one side and spread the mixture on the un toasted side , then grill. If you top it with a poached egg, it is called Welsh Buck. Dobs on a Pizza with char grilled egg plant, olives and capsicum would be great. Also spread over bread dough with sun dried toms and olives, then rolled up and cut into rolls would make a very nice savory roll to have with soup. No more buying Kraft Cheese Spread.!!!

200g of tasty cheese
50 g. of Parmesan cheese
2 Tablespoons of Pale Ale, ( could use milk or cream)
2/3 teaspoons of Dijon mustard, ( or any that you have)
1 Tablespoon of butter
1 pinch of cayenne pepper
1 teaspoon of Worcestershire sauce
4 slabs of bread

Grate cheeses in TMX.
Add all ingredients, except bread, cook 5 mins/ 90 o /speed 2.
Pour into a container, and it will set up into a soft paste as it cools.
Spread on bread that has been toasted on one side, then grill.

You can fiddle with the ingredients to get the taste you like.
It did leave a slight residue on the base of the TMX, but was easily removed.

Savory Flat Breads

I have been experimenting with flat breads to replace bought dry biscuits. The spin off is that I have made a flat bread that will replace the dry biscuits, but also serve as a crisp base for a snack or light entree. Makes 12 to 24 depending on size.

Set oven at 220 o C

300g. bread flour
2 teaspoons of instant yeast
4 Tablespoons of olive oil
150mls of warm water

for topping... any of the following

oil infused with garlic
salt flakes
Herbs , fresh or dried
seeds of choice, example poppy, sesame
Parmesan cheese

Place all bread ingredients in bowl of TMX and knead for 3 mins.
Leave in warm spot to double. (20/30 mins.)
Tip on to lightly floured bench and divide into 12 or 24 pieces.
Roll with a rolling pin or with a pasta machine into thin ovals.
Place on lined oven tray and brush with oil or water and sprinkle with topping.
Seeds and herbs can be rolled into dough.
Bake for 10/15 mns, until showing some brown patches.
Cool on wire rack and store in an air tight tin.

Peanut Butter Shortbread

I don't know if you can have a 'meaty' biscuit, but if you can , then this substantial peanut biscuit is it. I have been trying to recreate a peanut biscuit that I used to bake , pre TMX days. It tasted of roasted Peanuts and was light and crisp. This is not quite it. Never-the-less it is a very nice biscuit so i have decided to post it.

Set oven at 180 o C FF

150g. butter, at room temp.
275g. crunchy Peanut butter
200g. light brown sugar, or , 1/2 raw and 1/2 dark brown.
1 egg
260g plain flour
1/2 teaspoon baking powder
110g unsalted chopped peanuts , or from a packet of mixed chopped nuts.

Line Baking trays with not stick paper.
Grind sugar Speed 7 / 10 seconds.
Add butter, speed 4 / 20 seconds.
Add peanut butter, REVERSE/ speed 3 / 1 min. Scrape down during mixing.
Add egg,speed 4 / 10 seconds.
Knead flour, baking powder and chopped peanuts in, 1 min.
Tip into large dish and fold in any dry ingredients.
Use a dessert spoon or 4 cm icecream scoop to place mix on to trays
Bake 15 to 20 mins.

Could add Chocolate chips if desired.

Makes 40