Thursday, December 22, 2011

Merry Christmas and a Happy New Year.

I would like to wish all members an enjoyable Festive Season. I hope you have enjoyed my Blog during 2011 and that we will continue to discover new ways to use our TMX in 2012.

Tuesday, December 13, 2011

Mixed grain Rolls from a cold start.

These rolls, based on the No Fuss recipe, but using a mixture of whole grain flours.
They were placed in a cold oven for 15 mins at 160 oC and then 15 min at 200 oC. The first rise was done in the TMX bowl, and as it was very cold here today I proved it in the oven warmed to 70oC.

Sunday, December 11, 2011

Coconut Macaroons

Something to take to the Christmas party.

Set oven at 180 o C

6 egg whites, frozen OK, let defrost and sit on kitchen bench over night.
1 teaspoon of Cream of Tartar
3 large eggs, beaten by hand.
500g of dessicated coconut
300g caster sugar
1 generous Tablespoon of vanilla essence
1 teaspoon of Coconut essence
Candied cherries, cut on 1/2

Beat egg whites and Cream of tartar for 8 mins./speed 3.
In large bowl place , sugar, coconut, vanilla, coconut essence and beaten eggs.
Tip egg whites on top and mix with hands until all the coconut is coated.
Leave for 30 mins. to soak through.
Line baking trays and place small mounds of mix on trays and flatten slightly and press 1/2 cherry into top.
bake until brown on top and around edges.
Cool on tray for 5 mins and then on wire rack.
Store in airtight tin.

Can be coated on the base with Chocolate if desired.
makes 36 biscuits.

Thursday, December 8, 2011

Ham Spread

I feel that ham doesn't freeze well, but this dip does. This is an excellent way to use up that left over Ham. The recipe is also handy, in that you can use what you have at hand.

200g. ham,chopped.
20g.sweet chilli sauce, or chutney
10g. Worcestershire sauce
30g Mayo, or sour cream or soft butter
1/4 teaspoon of spice mix. I used Quatre epices that I made.
1/4 teaspoon of Bacon Dust, Optional

Place all in bowl, speed 7/ 20 seconds. Scrape down.
Speed 7 / 20 seconds, or to consistency that you prefer.

Nice in a sandwich with lettuce
Nice on toast for breakfast.
Serve as a dip with vegetable sticks.

Tuesday, December 6, 2011

Almond meal Biscuits

This recipe for delicious almond biscuits was posted by Uni on Forum Thermomix. I have placed them here so more people will have access to the recipe.

• 500g almond meal
• 6 egg whites, (frozen ok)
• 1 teaspoon of cream of tartar
• 300g white sugar
• 1tble of homemade vanilla essence+ 1 teaspoons OR 1 tablespoons of whisky and 1 teaspoon of vanilla essence
• 1 tsp almond essence

• TM Icing sugar, to coat biscuits (made from white sugar)
• Glazed cherries or whole almonds


Add egg whites and the cream of tartar to bowl and beat until stiff with the butterfly, for me it took 8 min on speed 3 ½ will (try speed 3 next time )
add all ingredients except icing sugar and cherries together in a bowl
add egg whites to other ingredients mix with your hands until all combined . rest for 1/2 an hour, not you the dough lol

Preheat oven to 180C. Make small balls of about 3cm by rolling them between your palms, and then lightly roll them in the TM icing sugar.
Place on trays lined with baking paper.
Gently press cherries or almonds into the top of the biscuits.
Cook until biscuits become lightly browned on top - about 10 minutes.
Remove from oven and allow to cool.

Sunday, November 27, 2011

Morning Tea at Cherokee.

DH makes a mean coffee. Lovely with Cantucci.

2 second salad.

I had just made Mayo., and usually , after scraping out bowl, add an avocado to make a dressing/dip. This time I added........

1 small carrot, peeled and roughly chopped
1 stick of celery, chopped
1/2 a green apple, core removed, chopped
2 large radishes.

All in bowl, set for 2 seconds, speed 5. Done.
Plenty for 2 .

Friday, November 25, 2011


They have been described as blowsy, rose like and the most romantic flowers in the world.
It is a real pleasure to see them in the garden each year,

Tuesday, November 22, 2011

Chocolate Coconut Macaroons.

These tasty little morsels are perfect to have with that morning coffee or with afternoon tea. They are not too sweet. There are 2 parts to the recipe, first make the Chocolate/Ginger/Sugar mix; then the Macaroon mix with the first mix added.

Set oven to 175o C FF Makes 36, using a 4cm. ice cream scoop.

Chocolate mix

2 Tablespoons of Dutch Cocoa
2 Tablespoons of Ginger Powder
4 Tablespoons of Demerara Sugar
Place in TMX Bowl and zap to form a powder.


Into TMX bowl place....
1/2 cup of Chocolate mix
2 cups dessicated coconut
1/2 cup raw sugar, caster.
2/3 cup of cornflour
2 eggs and 2 egg whites.
Mix, 1 minute/speed 3.
Place small rounds on lined baking trays and bake for 25 mins, or until firm/crisp on the outside.

chocolate buttons, 1/2 red cherries or whole blanched almonds to place on top if desired.

Cool on tray for 5 mins. and then on wire rack.

Sunday, November 20, 2011

Quatre epices

Christmas Hamper

This is the first item in the goodies that I am making for Xmas Hampers

Quatre epices based on a recipe by Mark Best

This spice mix is mostly used in French cooking , but is also found in Middle Eastern Kitchens.
It is used to flavor Soups ,Stews, Vegetables. and added to Pates and Terrines.

10g of each, cloves,cinnamon,nutmeg,ginger and 20g white pepper.

It is best to use whole spices, as ground spices often have an anti caking powder added.

Add to TMX bowl and grind to a fine powder. Store in an air tight container.

Saturday, November 19, 2011

Spelt and Ginger Cookies.

To me this is the ultimate Ginger Biscuit. I have converted the recipe from Dan Lepard's new book "Short and Sweet". If cooked as recommended, they are satisfyingly chewy. If cooked a little longer, until light brown all over, they are more crisp. I taste tested several, but still can't decide which I prefer. Most of this double batch I gave away to friends who do not have time to bake. They loved them. Made 50

Heat oven to 200 C FF

100g stem ginger (preserved) drained
100g unsalted butter
100g golden syrup
100g caster sugar
100g light brown sugar
2 egg yolks
2 teaspoons ground ginger
1 teaspoon of bicarbonate og soda
300g Spelt flour


Chop ginger by pressing Turbo once. The ginger should be pea size, scrape down.
Add butter and golden syrup, heat 5 mins./ 90/speed 2.
Add both sugars and mix 10 seconds/ speed 2 and stand 5 mins., with lid off, to cool down.
Add carb soda, ginger, egg yolks and flour.
Knead 20 seconds.

I used a 4cm. ice cream scoop to make small mounds on to baking tray. I flattened them slightly.
Bake 8/10 mins. until they puff up like a macaroons with a slight tinge around the edge. Or for a firmer biscuit, light brown all over.Leave on tray for 5 mins to set up a bit and then cool on a wire rack.
Store in an air tight tin.

Tuesday, November 8, 2011

Sweet Chilli Salmon

This recipe was converted from Woolworth's catalogue.The recipe is Margaret Fultons.
I have steamed the fish, in the sauce, in the Varoma. I halved the recipe to make 2 serves. The original recipe was for 4.

1 Tablespoon of oil.
1/2 red onion
1 clove garlic.
1 dessertspoon of green ginger.
1/4 cup of water
40g. sweet chilli sauce
1 tablespoon of Fish sauce
1 dessertspoon of Apple or White wine vinegar
2 x 150g. Salmon fillets

Drop peeled onion, garlic and ginger on to blades and process until cut.
Scrape down and add oil. Cook 5 mins./100 o/ speed 2
Add liquids and cook 5 mins/100o/speed 2.

Place dish into Varoma, (I place 2 skewers under dish to allow steam to circulate)
Tip in sauce and place fish, skin side up in dish, and steam until done to liking.

Serve with rice and salad.

Monday, November 7, 2011

Potato and Celeriac Gratin

A simple but tasty dish that can be prepared ahead of time and reheated. Serve with a roast meal or grill. I buy a large Celeriac and use it to make soup, salad and this Gratin. The recipe is from Epicurious and adapted for the TMX. This recipe makes 6 generous serves. It can be made any size , just keep the proportion of potato to celeriac , 2/3 potato to 1/3 celeriac.

2 large onions, peeled and 1/4
4 cloves of garlic, peeled.
400g. potato when peeled
200g. celeriac, when peeled
3 sprigs of fresh thyme
1 cup of grated Gruyere or tasty cheese.
salt and pepper. Olive oil
300g cream and 200g milk

Set oven to 200 o C

Drop onion and 2 cloves of garlic on to blades ,speed 7 until chopped.
Scrape down sides and add 1 Tablespoon of oil and cook on speed 2 / 100 o/5 mins. Set aside. No need to wash bowl.
Roughly chop potato and celeriac. Place potato into bowl first and then celeriac.
Zap on turbo until large chunks result.( I did this 3 times) There may be some uncut lumps but cut these with a knife as more processing will produce a pulp.

Layer 1/2 the mix into an oven proof baking dish, dot with 1/2 the onion and spread over with fork, sprinkle 1 sprig of thyme and generous salt and pepper, and 1/2 the cheese.
Repeat above layer.
Into washed TMX bowl, remaining 2 cloves of garlic zapped, cream and milk and 1 sprig of thyme. Heat to 80/speed 3/ 5 mis.
Strain this mix over dish.
Cover with foil and place on oven tray.
Bake for 30 mins, remove foil. Top up cream if there is not a thin coating over potato mix..
Return to oven and bake until light brown on top. 25/30 mins.

Saturday, November 5, 2011

Fruit Loaf, kneaded in TMX and baked in Bread Machine.

The good thing about this process is that it is so predictable. Knead the dough in the TMX, let it rise to double, form into loaf and let rest in Bread Machine Bucket for 15 mins. and then bake in Bread Machine for 1 hour and 10 mins. How easy is that!!!!

500g Bread Flour,(I used Laucke , no need for sugar or salt). Add a teaspoon of each if plain bread flour is used.
3 teaspoons of dried yeast.
2 teaspoons of each of cinnamon and mixed spice.
1 teaspoon of nutmeg.
300g. of warm milk
1 egg
300g mixed dried fruit. ( I used Apricots, Sultanas, Dried Cherries, Cranberries and mixed peel,that I made )


Weigh fruit and cut Apricots into 3. Set aside with other dried fruit.
Weigh flour into bowl and add spices and yeast.
Warm milk and beat into it egg, then pour into bowl.
Knead for 3 mins.
Add fruit and knead for a further 1 min.
Leave in bowl to double.
Remove from bowl and form into an oval shape that will fit into Bread Machine Bucket.( I line bucket with a silicon sheet cut to fit. I REMOVE PADDLE
Rest in bucket for 15 mins.
Spray with water or brush with egg wash. Cut cross in top of dough for an even rise.
Place into Bread Machine and set timer to bake for 1 hour and 10 mins.
Remove from machine and stand for 5 mins, then cool on wire rack.

Notes. You may add honey or sugar to bread mix for a sweeter loaf.
Could add walnuts, or any combination of fruit.

Friday, November 4, 2011

Bread Making with TMX and Bread Machine

This is quite exciting with Summer coming , and not wanting to heat up the kitchen. Following Djinni 373 advice I got the Bread maker out of the Shed and had a fiddle. Made No Fuss recipe, let it rise in TMX bowl until double , then formed it into an oval shape, sprayed with water and topped with sesame seeds. set machine on Bake for 1 hour , and produced a perfect loaf.

I took the paddle out,( hate that shape it puts in the bottom of a loaf)
Cut a silicon liner to fit , with a small hole in the bottom to fit over the shaft.
Used Laucke flour, half wholemeal and half white.

Mayo dressing for green beans

Andrew Mc Connell, is such a bright star in the Melbourne cooking scene. He has the knack of serving simple , but very tasty food. This recipe is characteristic of his flair. I have adapted, for the TMX, the recipe from one presented in Gourmet Traveller Magazine.

In TMX Bowl place

1 clove of garlic
6 Anchovy fillets
20g. red wine vinegar
20g. Dijon mustard
1 egg yolk
6 Basil leaves, ( used 1 teaspoon of Pesto without the cheese)
Zap speed 7 /20 seconds.

Gradually add 110g of olive oil, ( I used equal parts olive and rice bran oils)

Stir through steamed green beans just prior to serving, and dust with Black Pepper.

This makes more than enough with plenty over. Can be used to dress a green salad.

Sunday, October 30, 2011

Crack Crumble

In the recent issue of Gourmet Traveller this sweet topping was published. It is easy to make in the TMX, and less messy. It can be stored in an air tight container , to be later sprinkled on Ice Cream or fruit , in fact anything that would benefit from a bit of crunch. I have adapted the recipe to what I had available.

Set oven at 180 o C

Place in TMX bowl.
90g. raw sugar, (or 1/2 white and 1/2 brown)
40g. of oat bran or digestive biscuits.
25g. flour
1/4 teaspoon salt.
Zap 20 seconds/ speed 7

Add to bowl
40g. frozen butter ,cubed.
Zap 10 seconds/ speed 7

Tip on to oven tray and roast in oven, stirring every 5 mins, until golden brown. ( 10 to 20 mins.)

Cool and break up any large lumps. If a fine dust is required , zap in Tmx for 2/3 seconds.

Sunday, October 16, 2011


This recipe is converted to the TMX from Dish magazine. Issue 38. All the chopping is done in the TMX, and the heating of the liquids also. The mix is them slowly roasted in a warm oven, before the dried Apricots and Cranberries are added. It makes 13 cups.
1 cup of Dried Apricots
1/2 cup of Cranberries.
1 cup of skin on Almonds
1 1/2 cups of dates
125g. Honey
65g. golden syrup or brown Sugar.
65g. oil
1/3 cup of Apple or Orange juice.
1 teaspoon each,ground cinnamon and ginger
1 teaspoon of vanilla extract.
5 cups of rolled oats.
3/4 cup of sunflower seeds
3/4 cup of pumpkin seeds
1/3 cup of wheat germ
1/2 cup of sesame seeds.
3/4 cup of shredded coconut

Preheat oven to 150 o C

Zap Apricots in TMX until chopped but not mashed. Set aside in dish with Cranberries.
Zap Almonds until slightly chopped. There will still be some whole nuts, this is OK.
Set aside in large bowl.
Zap dates until slightly chopped and add to Almonds.

Place all liquids and spices in TMX bowl and heat 5 mins./80 o/ speed 1 .
While this is heating, add to bowl with Almonds and dates, all the other ingredients EXCEPT the Apricots and cranberries.
When liquids and spices are warmed add to mix in large dish and fold over to coat mix.
Tip into 2 roasting trays and place in preheated oven for 20 to 30 mins. Turning mix over every 5 mins.Do not over heat/cook the mix as it will become crunchy as it cools.

I watched the coconut and when it started to brown slightly then it was cooked.

When cold stir through the Apricots and Cranberries.

Store in an air tight container.

Saturday, October 8, 2011

Bread Rolls from a cold start.

For some time it has concerned me that I have to pre heat the oven for 20 mins. prior to cooking bread. Such a waste of Electricity, especially when I cook bread almost every day. I have experimented with cooking rolls, and bread sticks, from a cold start. There are 2 issues, firstly , to do the 2 rise in the oven while it is heating up, and secondly, to brown the rolls.
Make No Fuss recipe, and leave in TMX bowl to double.
Form into rolls and place on oven tray. Spray with water.
Set oven to 180 o C, place dish with water in bottom of oven, and place rolls in oven.
Set timer for 10 mins
When timer rings, increase oven temperature to 200 o C.
Bake for a further 10 mins.
Remove and cool on wire rack.

For bread sticks, remove from tin at end of the 20 mins. and place on oven rack and bake another 5 mins.
Posted by

Friday, October 7, 2011

Smoked Salmon and Leek Quiche, with or without Feta

This is a crustless Quiche, and a variation on My Favorite Quiche. The bacon and onion are replaced with Smoked Salmon and Leeks, and the addition of Feta makes it into a very special Quiche.

Set oven 200 o C

3 small Leeks, cut in half along the length and then into 3cm. pieces. Wash well.
1 cup cream
1 cup milk
1/2 cup S.R. flour
4 eggs
120g. Gruyere Cheese, (or Tasty) grated.
3 mushroom caps chopped.
250g. Smoked salmon, chopped.
Feta cheese. 8 cm. x 5 cm. x 2 cm.

Place Leeks onto bowl with 30 mls of Olive oil and cook for 10 mins./speed 1 / 100 o
Add mushrooms and continue cooking for 2 mins.
Allow to cool for 5 mins.
Add, milk, cream, eggs, flour, and cheese and zap, speed 4/10 seconds,on REVERSE
Add Salmon speed 3 / 5 seconds.

Pour into a well oiled quiche dish or 2 smaller dishes.
Dot with small cubes of Feta if using.
Bake for 20 mins and check to see if set, if not give it another 5/10 mins.

Sunday, October 2, 2011

No Fuss Bread, Rolls and Loaf

This recipe can be made onto rolls or loaf or bread sticks. If you are starting out making bread this is a good way to start. If you use a bread mix, like Laucke. don't add the salt and sugar as these are already in the mix.

520g bread flour
2 teaspoons of dried yeast
300 mls of warm water
1 teaspoon of each , salt and sugar.

Place in bowl and knead 4 mins.
Leave in bowl, in a warm place, until double
Form into loaf or rolls, spray with water
Leave to rise to double , covered with plastic.
Bake in preheated oven, 20 mins for rolls, 25 mins for loaf and then 10 mins out of tin on oven shelf.
Cool on wire rack.

A container of water in the bottom of oven will assist in rising and give a crisp crust.

Tuesday, September 27, 2011

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.

Monday, September 26, 2011

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


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.

Sunday, September 25, 2011

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.

Saturday, September 24, 2011

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.

Friday, September 23, 2011

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

Friday, September 16, 2011

Cheese Scones

Until now, i always made scones like my mum did. Mix in bowl , tip onto bench, flatten out, brush with milk and cut into squares....Now I can chuck everything into TMX bowl and put spoonfuls on to a tray and bake. This makes 12 scones. Inspiration from Janie TMX England.

Set oven to 200 FF

Place in TMX bowl

225g plain flour
2 teaspoons of baking Powder
60g of butter
60g of tasty cheese 1/4 teaspoon of salt
Zap /speed 6 /4 seconds.
Add 125g. milk and KNEAD for 20 seconds
Spoon on to tray and bake in preheated oven 15/ 20 mins.

Thursday, September 15, 2011

Early spring at Cherokee

Cold nights but sunny days , occasional showers.

Wednesday, September 14, 2011

Spicy Red Capsicum Dip

The inspiration for this recipe comes from Vinaroo, a member of Forum Thermomix. What do you do to use the bit of ricotta left over after making the Lemon Ricotta cake.? This is a very good solution. You can make it as spicy as you like.

100g. Ricotta
1/2 red capsicum roasted and peeled
Juice of 1/2 lemon
1 dessertspoon of Macadamia paste, (or any other bland nut butter) Could make this from nuts in TMX , first.
Couple of shakes of Tabasco
1 clove garlic.

Place all in TMX bowl and zap, scrape down and zap again until of desired consistency.

Saturday, September 10, 2011

Malted Grain Bread

This bread is based on the 'No Fuss" recipe, so it is easy. the end result taste, is more than the components. That is the great thing about making bread. I was looking for a Malt flavored bread so visited the local Brewing shop where they had a variety of Malted grains. With help from the shop owner, i decided on "Brewcraft Malted Grain. (crystal Malt, light)". The grain has been sprouted and the gently crushed. Although this is not apparent.

Set oven 220 o C, place dish with water in bottom of oven.

100g of Malted grain.
420g. of white bread flour, ( I use Laucke bread mix)This has the sugar and salt added.
1 teaspoon of salt and 1 teaspoon of sugar if just bread flour is used.
2 teaspoons of dried yeast.
300mls of warm water.

Add malted grain to TMX bowl and mill, speed7/10 seconds.
Add remaining ingredients and knead 4 mins.
Let rise in bowl, in warm place, until doubled, That is until it fills the bowl.
Shape into loaf and let rise in tin, until doubled.
slash top and sprinkle with seeds of choice and spray with water.

Bake for 30mins.
remove from tin and bake for a further 10 mins.
Cool on wire rack.

Dried Apricot Preserves.

This is Tenina's recipe with some minor changes. I used 1/2 Australian and 1/2 Turkish Apricots as the Australian ones were very dark. It is delicious and easy.

400g. dried Apricots.
350g water
250g sugar
60g of fresh lemon juice.

Place Apricots into TMX bowl with water, and cook for 10 min.,/ 100o/reverse speed 1.

Add remaining ingredients and cook for a further 20mins./90o/reverse speed 1.

If too thick add a little more lemon juice and cook a further 5 mins.

Wednesday, September 7, 2011

Red Silk Chicken

Red Silk Chicken

This is a basic recipe for a MOTHER STOCK. You may add other Asian spices if you wish, such as Dried orange Peel, cinnamon sticks or 5 spice powder. I have used this basic recipe for 40 years and it is the one we like. The day prior to cooking the chicken, I make the stock and let the flavors infuse. To do this I simmer the stock for 20 mins. at 100 with reverse setting and gentle speed.

Place in TMX bowl

250mls. soy sauce
250mls Chinese Rice wine
250mls Chicken stock or water and chicken stock powder.
250mls water
200g. sugar
3 whole Star Anise
4 whole dried Chinese Mushrooms.
4 thick slices of fresh ginger
4 large cloves of garlic, squashed.

Cook 20 mins., 100, speed soft.

Next day Wash chicken and place 3 spring onions inside chicken.
Place chicken, breast side up, in heavy cooking pot that is just a little larger than chicken.
Pour stock over chicken.
Simmer for 30 mins, turn chicken over and simmer for 20 mins , or until chicken is cooked.
Leave in stock for 20 mins.
Cut into pieces and serve with boiled rice and stir fried or steamed veggies.

The mushrooms that have been cooked with the chicken can be sliced and served with the chicken.

It would be possible to cook the chicken with Thermomixer's method for WHITE COOKED CHICKEN, however you need a small chicken to do this, size 13.
It would be also possible to cook chicken pieces in a dish in the Varoma, in the stock.

Keep stock in fridge or freezer to re use.

Tuesday, September 6, 2011

Lemon Ricotta Cake.

Lemon Ricotta Cake.

This recipe, from Rodney Dunn, showcases just what the TMX can do. It made the fresh Ricotta,(so easy), grated the Lemon zest, and then mixed it all. It is a light cake with a nice Lemon kick. It would serve 10/12 as dessert with Double cream.

Heat oven to 180oC, and prepare a 22cm Spring form tin.

250g. fresh Ricotta, (made in TMX)
2 eggs at room temp.
160g. caster sugar.
90g butter, melted.
3 Lemons, rind removed in strips with vegetable peeler and juiced.
225g S.R. flour
60g. Almond meal

Grind Lemon peel with sugar, speed 7, 45 seconds.
Add Ricotta and eggs, zap until smooth, speed 7, 30 seconds.
Add butter and lemon juice and mix ,speed 7, 10 seconds.
Add Almond meal, speed 5 seconds speed 5
Add S.R. flour, Reverse, speed 4 for 10 seconds.
Remove bowl from machine and fold any flour remaining in with spatula.

Bake 40 to 50 mins. test after 40 mins.
Stand in pan for 5 mins before removing cake to a wire rack to cool.

Will keep in air tight tin for up to 3 days.

The Ricotta recipe is from Super Kitchen Machine

Thursday, September 1, 2011

Watercress, Tomato and Chick Pea Soup.

We try to eat something from the garden each day. Sometimes it is just a garnish of herbs or silver beet or eggs from the hens. While weeding the veggie garden yesterday, I came across some Landcress, which is similar to water cress, although stronger in its peppery flavor. I Googled Watercress and found many wonderful recipes on a U.K site that deals just with Watercress. As the weather is still cool , I thought I would try this recipe. I think it will become a family favorite. It makes nearly 8 cups, although the recipe says 4 serves , at 162 calories a serve. It is an ideal partner to the Beer and Cheese Bread. You could replace the watercress with other green leaves, but would need to add the flaked chilli. (see comment in ingredients.)

1 Tablespoon of oil.
1 onion
2 large cloves of garlic
1/2 to 1 teaspoon of crushed chilli flakes. (only add this if not using Watercress)
2 (397g) tins of chopped tomatoes.
1 tin of Chick Peas, (400g) , drained and rinsed .A few can be saved for garnish.
2 Tablespoons of Tomato Paste.
750mls. water and 4 teaspoons of chicken powder stock. .Juice from 1/2 lemon
1 teaspoon of sugar
Salt and freshly ground black pepper to taste.

Drop 1/4ed onion and garlic on to turning blades. speed 5, until chopped
Scrape down and add oil.
Cook for 4 mins, speed1, at 100.
Add tomatoes and chick peas and zap 20 seconds ,speed 7.Add stock and tomato paste.( I used water and 4 teaspoons of Chicken stock powder)
Zap 20 seconds, speed 9.
Cook 20 mins. 100. speed 2.Add lemon juice.
Chop water cress by hand and add, zap for20 seconds speed 7. ( I held a tea towel over the top)

Serve as is or add sour cream, and/or garnish with reserved Chick Peas and water cress.

Note ....If water cress is heated for more than 5 mins, it loses its bright green color

Wednesday, August 24, 2011

Beer bread with cheese and herbs

Beer bread with cheese and herbs

This bread is more in keeping, in nature, with banana bread. It has no yeast. I don't drink beer as I don't like it, but i don't find the slight taste in this bread offensive. You could use Orange juice to replace the beer if you wish. That said, the basic Cheese dough could have a variety of savory things added. You choose. DH ate 3 slices as he found it 'interesting'. We also had it toasted for breakfast, this was equally good.

Set oven to 200oC.

Weigh 100g. of tasty cheese into bowl of TMX, and grate.
Add, 250 g of each plain flour and Self Raising flour.
4 g of baking powder
1 teaspoon of salt
1 bottle/can, (340mls.) of beer.
90mls. water
30g. soft brown sugar
leaves from 2 sprigs of fresh thyme.

8 pieces of sun dried tomato, cut into strips and added in last 10seconds of mixing.
30g. of mixed seeds, for coating. (I used seseme.sunflower and safflower .)

Mix on Bread kneading function for 20 seconds, add tomatoes and knead for 10 seconds.
Sprinkle 1/2 seeds on base of lined tin.
Scrape into lined bread tin and sprinkle remaining seeds on top, press them on lightly, and bake at 200 o C for 50/60 mins.
Leave in tin for 5 mins and then turn out on to wire rack to cool.

I have adapted this recipe. for the TMX, from'Food from the Heart... the South African way" by Heleen Meyer

bread, without TMX

I am posting this recipe here as I am giving a Bread making class to people who do not have a TMX, but need easy access to this recipe and process.

Bread Recipe

Will make 8 rolls, or 2 Bread Sticks, or a loaf of bread, or a mixture of these.

520g bread flour, (strong flour)
300 mls. warm water
2 teaspoons of dried yeast.
1 teaspoon of salt and 1 teaspoon of sugar. ( if you use a bread Mix such as Laucke, do not add these.)

Place all ingredients into a large bowl and mix with a spoon.
When it starts to come together , knead 50 times, in the bowl.
Spray bowl and dough generously with water, so there is no dry flour in the bowl.
Cover with plastic and place in a warm place to rise and double. 30 mins to 1 hour.
Set oven to 200/220 o C.(will take 20 mins.)And place dish with water in bottom of oven.
Turn out on to floured bench and knead again 20 times.
Form into rolls, bread sticks or loaf. For loaf place seam under.
Spray with water and cover with plastic and place in a warm place to double. Will take less time than first rise.
When doubled , cut 1 cm. slashes in top , spray with water and bake......
Rolls 15 mins.
Bread sticks 20 mins in tin and the 5 mins turned up side down.
Loaf 25 mins and 10 mins out of tin.
Cool on wire rack and try not to cut it until cool.

Can replace 100g of flour with wholemeal flour, seeds ,oats. rye or spelt.
It will take a little longer to rise.

Saturday, August 20, 2011

Tangelo Marmalade

Tangelo Marmalade

We seem to have plenty of Lemons at the moment and Tangelos were on "Special" at the shop, so I thought I would make some marmalade. I used the basic formula from my recipe for Lemon and Carrot marmalade. A carrot could be added to this recipe as well as 2 Tablespoons of rum.

2 Tangelos (2 x 200g)
1 Lemon, (90g)
1 tablespoon of Lemon juice
500g water
Sugar, 3/4 of cooked fluid in TMX, ( I used 750g ) as there was 1000g in bowl.


Place 1/4ed. Tangelo and lemon (pips removed )in Bowl and zap to desired consistency.
Add lemon juice and water and cook at 100 o for 30 mins.
Take note of the level of the mixture in jug and add 3/4 of this amount in sugar.
Cook at 100o for 15 mins., and then at Varoma temp. for 5 mins.
Test to see that it has jelled. If not 5 more mins. Varoma .
Bottle in sterile jars, put lids on and Turn upside down for 5 mins to sterilize lids.

This made 3 large jars with a little over.

Sunday, August 7, 2011

Burnt Orange Sauce for Duck

Burnt Orange Sauce for Duck

This is rather a classy sauce to serve with roast Duck.

2 Oranges
1/3 cup of Rice Bran Oil
Salt and Pepper


Remove 8 strips of Orange peel from one of the Oranges and place in a saucepan on stove with the 1/3 cup of oil. Cook until the peel is light brown. It will continue to cook when removed from the heat so don't over cook.

Heat a hot plate and brush with oil.
While it is heating, peel both Oranges, removing all pith.
Cut each Orange into 5 slices, place on hot plate.
Cook until each side is slightly charred.

Place peel in oil and charred orange and salt and pepper into TMX and zap for 1 min. on speed 9.

The oil will form an emulsion with the orange. Spoon a little on to the plate with the roast Duck.

Monday, August 1, 2011

Anchovy Pate

This is adapted from RoboGourmet recipe. I like their recipes as they are uncomplicated and this one is not strongly Anchovy in taste. It is a delicious dip/spread.

40g. Anchovy fillets, drained
200g. tuna in oil.drained
200g soft butter.

Place all in TMX bowl and zap 15 seconds/ speed 7/
Serve with croutons or fresh bread.

Sunday, July 31, 2011

Emperor's Pancakes. Kaiserschmarrn

Emperor's Pancakes. Kaiserschmarrn

While in Vienna, at the Hotel Kaiserin Elizabeth, these pancakes were served for breakfast. I later discovered that they can be eaten at Lunch, as a main course or as a Dessert for Dinner . Anna Tomacek, 'Viennese Specialties", suggests serving them with stewed apple,or other stewed fruit. With fruit, this would serve 8. I served them with mixed berry Jelly and a little cream. This is easy and quite different to any other pancake.

Soak 60g Sultanas in 20g of rum or orange juice. Set aside

In TMX bowl place
Rind of 1/2 lemon and 20g caster sugar, grind speed 7 for 20 seconds.
Add, 150g of plain flour,pinch of salt.1/2 teaspoon vanilla.3 egg yolks,120g milk, Mix , speed 3 for 20 seconds. Let stand for 20 to 30 mins. ( I left this in the TMX jug.

While it is standing whip the 3 egg whites in a large bowl, adding 20g. caster sugar when stiff. Fold in 60g of ground almonds, (optional) Just prior to cooking, tip batter over egg white mix and fold in.

Melt 60g of butter in a large frying pan. ( I used a 27cm. non stick pan.)
Tip in mix and scatter sultanas over top. Cook over medium heat, WITH LID ON.
When bottom is slightly brown , turn pancake over. It will break up, but this is OK for as it continues to cook you will pull the pancake apart into 3/4 cm pieces. Keep turning over until cooked. Serve Hot. Place in serving dish and sprinkle generously with Icing sugar. Serve with stewed fruit or Jam and cream.

This could be prepared before the main meal and kept warm. However the cooking process is very quick so can easily be cooked while family/guests wait.

Thursday, July 28, 2011

Chookie's Sour Dough recipe and process

Chookie's Sour Dough recipe and process. « I have been meaning to put this on for some time. 1. How you manage your Sour Dough depends on your domestic circumstances. This is what suits me.

 At 9.00am remove starter from fridge and feed with equal parts of filtered water and bread flour. At 4.00pm, place into TMX bowl....... 220g warm filtered water 250g. bread flour 220g Sour dough Culture (2 teaspoons of sugar) I use Laucke bread mix so i don't add these . Knead for 5 mins. Leave in bowl to prove overnight. At 10.00am next morning, place back on TMX and knead for 2 mins. ADDING 300g. of ADDITIONAL flour and 1 teaspoon of salt.   Tip onto floured silmat and fold over several times. Flour hands if sticky. Place in cooking pan/tin that has a lid. spray with water and cover with plastic . It will double in size so leave room. Leave in warm place to double.(this may take up to 4 hours) 
 20min before you think it is ready, heat oven to 200oC, Cut 1cm slashes in top and place lid on.spray again with water or brush with egg wash Bake 30 mins with lid on. remove lid and bake a further 30 mins.

 Tips Good idea to line tin/dish No need to place dish of water in bottom of oven as the bread is covered for the first 30mins. This makes a large loaf, when cool can cut in half and freeze 1/2. 
If you wish to cook it in a large bread tin, you can form a tent of foil. The idea is to keep the moisture in to assist with the rising. 
When you remove the culture from the fridge and feed it, it needs about 7 hours to be fully active . leave it sitting on the kitchen bench. After you have removed what you need, add more water and flour to the container , give it a good stir and leave on bench for about an hour before placing back in fridge. 
 You only need about 1 Tablespoon of starter to get it going again. Good idea to spray under side of lid with canola oil to prevent sticking. Good luck , and develop a time table that suits you.

Sunday, July 24, 2011

Tang Zhong style Bread Rolls

This recipe was posted on the Forum Thermomix by Meganjane and created great interest. I thought I should try it, but didn't like the softness of the crumb which is characteristic of this bread. This is not surprising in that I am addicted to Sour Dough. However one of Melbourne's Top Chefs, is serving a 'Chinese style roll with a pork filling". Ha! , I thought, Tang Zhong made into a roll. I made up MJ's recipe, adapted to TMX and made 12 rolls , and cooked them in Muffin Top Trays. Not quite right, but near enough to know that they will work.


Heat oven to 220

Place 250mls of water in TMX bowl and add 50 g of bread flour
Cook for 5 1/2 mins,heat 60, speed 4.
Tip out into container and allow to cool to room temp.

Place 150g of starter into TMX bowl and add
500g of Bread flour
200g. warm water
2 teaspoons of salt ,(left this out as i used Laucke bread mix.)
30g. of sugar, (left this out as I used Laucke bread mix)
2 Teaspoons of instant yeast
50g melted butter.
Mix on knead for 15 mins. I mixed for 5 mins. rested machine for 5 mins inbetween each 5 mins.
Leave in warm spot until double.
Knead for 2 mins and them tip onto floured silmat and cut with plastic cutter into 12 pieces
Spray tins with oil and form into balls and place in tins.
Spray with water or brush with egg wash for a brown top.
Cover and allow to double.
Bake for 20 mins.
Cool on rack.

These rose well, for a flatter bun , I think a well oiled tray placed on top of the buns would give a flat top. I will try this with the next batch.

They keep fresh, very well. They also reheat well and could be the answer for those who wish to have "fresh" bread for breakfast.