Monday, November 22, 2010



David Herbert, loves his Naan and I do too. It is nice to try a converted recipe, and have it work the first time. It is simple, no long list of ingredients and no complicated method. TMX handles all that.

500g bread flour. I used Laucke Crusty White Mix.
1 teaspoon salt, if not using mix.
7g. dried yeast
300mls warm water
2 Tablespoons of plain yogurt.
1 Tablespoon of Vegetable oil, I used Rice Bran oil

Set oven to 230c. (I used fan assist). Place heavy metal tray in oven to heat.

Add all ingredients to TMX bowl and knead on bread setting for 4 mins.
Leave in bowl and place in warm spot for 30 mins or until it doubles.
Turn dough out on to well floured mat, flatten and roll into long sausage. Cut into 5 pieces , for large naan or 8 pieces for smaller ones.

Working with 2 pieces at a time, roll and stretch until 5mm. thick.
Brush with oil, (can be flavored with garlic) and sprinkle with sesame seeds or herbs.
Place on hot oven sheet and cook for 10 mins until a bit puffed and light brown on top.
Remove from oven and wrap on clean tea towel.
Repeat until all are cooked.

Thursday, November 18, 2010

Saturday, November 13, 2010

Halva Flapjacks

Halva Flapjacks

Dan Lepard calls these fudgy, oaty delights. I have to agree with him. These are an unusual slice with a not too sweet but flavorsome taste. They contain Tahini and you could well use TMX made sweetened condensed milk. (I did).

Monday, November 8, 2010

Suggestions for packaging KFC coating, as a gift

Suggestions for packaging KFC as a gift.

See recipe for both mixes in earlier posts

I have been giving interested friends a parcel of KFC chicken coating to try. This meant slightly different instructions to those who don't have TMX.

I make up a small packet that contains 2 small plastic containers and some simple instructions. This includes the weight in grams.
The plastic containers were bought from a catering shop.

The instructions below, you may wish to print off, to enclose with the 2 mixes.

Coating for Chicken----1/2 to 1 k of chicken

Mix Number 1 (15g.) powder with 1 1/4 cups of buttermilk or thinned yogurt.
Cover chicken with this mix and soak for 1 hour or up to 1 day.

Mix Number 2 (36g) powder with 2 cups of plain flour
1 Tablespoon of baking powder.
2 tablespoons of Buttermilk, ( you may need to add a bit more)
Mix with fingers until small lumps form, (little smaller than a pea)

Drain chicken leaving some buttermilk on chicken. Dip in flour mix. Make sure it is well coated.
Shallow fry in oil, (I use Rice Bran Oil), until lightly brown, finish off in oven 175c, 15 to 20 moms.

You can continue to cook on top of stove if you wish.

Friday, November 5, 2010

Cantucci (hazelnut biscuits)

Cantucci (hazelnut biscuits)

These are the double cooked biscuits that are so nice dunked into coffee. The recipe was originally in last month's Delicious magazine. Unless eaten, they keep very well!!! It is supposed to make 50 but I made only 33. I think I cut them too thick.

Preheat the oven to 190c ff

300g. raw sugar
rind from 1 orange, removed with a potato peeler.
4 eggs, plus 3 extra egg yolks
500g. plain flour
2 teaspoons of baking powder
200g. roasted Hazelnuts, skin removed.

Place sugar and orange rind into TMX bowl, zap until sugar is powdered and orange rind is fine.
Insert BUTTERFLY and add 3 eggs and the extra yolks, beat speed 4 for 10 mins.
While this is beating place the flour, baking powder and hazelnuts into a large bowl, and mix.
Pour the beaten mix into the flour etc. and stir with a large spoon until incorporated.
Form mix into 2 logs on a lined oven tray.(28cm. x 6cm.).
Beat remaining egg and brush over logs.
Bake for 20 mins, or until golden and firm.

Leave to cool for 5 mins.Then cut into 1 cm thick slices. on the diagonal.

Lay slices flat on 2 wire trays, bake for 5 mins, remove from oven, turn slices over, return to over for a further 5 mins.
Turn oven off and leave the oven door ajar. The biscuits should be dry and golden.

When completely cold, store in an air tight container.