Cauliflower Cake, Yotam Ottolenghi

This Lux version of Cauliflower Cheese, by Yotum Ottolenghi is adapted to TMX with slight changes to recipe and process. I made 1/2 recipe and this provides 3 or 4 serves depending on whether it is served as a main with salad or as a side dish.
The Cauliflower retains some texture and the light cheese  flavoured batter does not over power the cauliflower.
For the original recipe, please consult "Plenty More".

Ingredients
1/2 small Cauliflower, leaves removed and cut into 3 cm florets
1 small red onion
50 mls of olive oil
small sprig of rosemary
3 large or 4 small eggs
7 g fresh Basil ( i used a dessertspoon of Basil Pesto)
60g plain flour
3/4 teaspoon of Baking Powder
Pinch ground Tumeric
75g grated Parmesan cheese.
Melted butter to brush tin, (I used Cake release)
White sesame seeds
nigella seeds,(optional)

Set oven 200 C

Method
place 1 Lt. of cold water in TMX bowl, place Varoma on top, place cauliflower in and steam, 20
minutes/Varoma temp/speed 3.  It is cooked when the back of a fork can crush the cauliflower.  not mash.

Brush dish with Cake release or spray with oil. scatter with sesame seeds.
Gently tip Cauliflower into prepared Dish. spread evenly.(mine was 22 X 12 CM)
Cut 3 thin slices from centre of onion and set aside.
Place remaining onion, Rosemary and oil into bowl,Zap speed 7 /10 seconds, scrape down.
Cook 5 minutes/100/speed 1.
Leave in bowl and allow to cool for 10 minutes.
Add eggs and Pesto, mix 10 seconds/ speed 3.
Add flour and Tumeric, mix 5 seconds/speed 3
Add cheese, mix 5 seconds speed 3.
Scrape down bowl, mix, 5 seconds speed 3.
Pour over Cauliflower in dish, spreading to edges.
Place onion rings on top of batter
Spray with oil or brush with butter.
Place in centre of oven and bake 30 minutes, test after 20 minutes, a knife should come out clean when cooked.

Apple Cake Tart.

The Original recipe was from Jo Cooks Blog, adapted to TMX by me and knocked in a presentable format by JulieO from Forum Thermomix.
JulieO has generously allowed me to use her fab photo of the recipe.

 

Dilly Rolls

These delightful little rolls are basically the No Fuss recipe, substituting milk and yoghurt for the water and adding a little onion and herbs. Makes 12 medium sized rolls or 16 smaller ones.
These rolls have a soft crumb and chewy crust.
The inspiration for this recipe was from Epicurious.

Ingredients
500 g bread flour mix
320 g 1/2 milk and 1/2 yoghurt, warmed, ( I did this in microwave).
2 generous teaspoons of dried yeast.
1/2 a small onion finely chopped.
2 teaspoons of Dill seed
2 tablespoons of chopped fine fronds of dill or fennel.
If NOT using flour Mix, then add 1 teaspoon of both salt and sugar.
1 small egg mixed with a little water.

Method.
Heat oven to 200 C
Place all ingredients in TMX and knead for 4 minutes at 37 degrees.
Leave in bowl until it reaches the top of bowl
Remove from bowl on to Silmat and fold over several times.
Cut into 12 even sized pieces.
Roll each piece into a ball and place on oven tray.
Brush each ball with egg wash
Cover with plastic and let rise to double
Place dish with water in bottom of oven
Bake rolls for 20 minutes, turning tray after 10 minutes. ( if rolls are to be reheated remove after 15 minutes. )
Cool on wire rack.

Can be frozen.
Can use other seeds and fresh herbs.

Alaskan Sour Dough Hot Cakes. With coconut and lemon Not TMX

Cinnamon Raisin Buns

These buns adapted to TMX from Woks of life Blog are lovely.  They are not too sweet and are quite versatile with the  small amount of filling. As I am pushed for time at the moment I will just print the adapted recipe. Please consult the original Blog for folding these buns. You could use the basic dough for coffee scrolls and similar. These ingredients made 13 large buns , 10 cm across. I would make half next time and make 9 or 10 buns.
Ingredients

3/4 cup of thickened cream.
1  1/2 cups of warm milk, plus 1 dessert spoon
1 large egg or 2 very small ones.
40 to 60 g of sugar, depending on how sweet you like you buns
115g plain flour
830g of bread flour
15g dry yeast.

30 g sugar mixed with 2 teaspoons od cinnamon.
2/3 cup of sultanas

1 large egg mixed with 1 dessert spoon I'd water, for wash

Simple syrup, 1 dessert spoon of boiling water mixed with 1 dessert spoon of sugar until dissolved.

Method.
Place all dough ingredients in TMX bowl and knead for 5 minutes.
Place in large bowl and allow to increase 1. 1/2 times.
Tip on to well floured bench and knead a few times .
Cut into desired number of pieces.
Form into buns and brush liberally with egg wash.
let rise until double
Bake about 15 minutes at 160
Brush with simple syrup.

Follow instructions for folding and twisting on Wok of Life Blog. This is essential to get the " look" .

Salmon in Creamy Pasta Sauce

This delicious dish is based on an Adam Liaw recipe. I have changed it slightly and adapted it to the TMX.
It is also the third dish where I have used the cute little egg noodles from Helene, that wonderful cook and recipe developer of, SuperKitchenMachine.

Ingredients

1/2 onion
2 Tablespoons of cooking Sake
300g thickened cream
4 skinless and boneless Salmon fillets.
salt
oil
2 cups cooked egg noodles.( I used Helene's egg noodles)
Optional extras
2 Tablespoons of Salmon roe
1 sheet of nori , cut into fine slices.

Method
Chop onion in TMX and add a little oil, cook at 100/5 minutes/ speed 1.
Add cream and Sake and cook at 100/ speed 2 until it boils
.Add noodles and mix, reverse/ speed 1/2 or 1 until it boils.

Grill salmon on both sides , in pan on stove until just cooked.
Flake salmon in pan and add the creamy mix from TMX into pan.
Stir gently and bring to simmer.
Serve in warmed plates.
Can dress with optional extras if desired.

Pot Stickers

Pot Stickers, Wontons, Gyoza or Dim Sums.  It really doesn't matter what you call these flavorsome little packages, they are delicious. the filling is easily made with 2 presses of the torbo button.

Ingredients
A small handful of either uncooked chicken, pork or prawns. Chopped
1 1/2 cups of mixed veggies which could include chinese cabbage , spring onions, bamboo shoots,  celery carrot or other veggies that you might find in a stir fry.
2 coins of green ginger and 2 cloves of garlic.
1?2 cup chopped Water chestnuts.
1 teaspoon of Sesame oil
good shake of white pepper.
Packet of round wrappers with about 100 wrappers, ( about 500 g.)

Method
Place in order in TMX bowl, EXCEPT water chestnuts.and wrappers

Turbo twice for 1 second.
Fold in water chestnuts by hand.
Place 9 wrappers on bench, (cover those not used with a damp tea towel)
wet the edge of top 1/2 of wrappers with water.
Place a heaped teaspoon of filling into center and press the edges together., removing any air. You can pleat the edges for a nice effect.
Form a flat bottom that can stand up in the pan.
Place in dish with damp tea towel over top while you make the next 9.
repeat until all filling is used.

Cooking.
Spray or brush a non stick pan with oil.
Heat over medium heat and place Pot Stickers in pan.
Watch and when all stickers are brown on bottom, pour in water which will bubble up.  Pop lid on pan and cook/steam until water has evaporated. Just a few minutes.
Use a spatula to remove from pan, place on plates , drizzle with soy sauce and sprinkle with sliced spring onion.

Notes
The uncooked Pot Stickers freeze well.
Can add other Asian  greens such as green coriander or 1 Tablespoon of Asian sauces.