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.

Sour dough in Cast Iron Pot

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.

Tang Zhong style Bread Rolls

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.

Instructions

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.

Savoury Cheese Muffins

Savoury Cheese Muffins

For a couple of years I have been trying to replicate the beautiful savoury muffins Chris used to make in her cafe. She was quite prepared to share, but the problem was that the recipe was , a handful of this and a handful of that. I think that now I have finally recreated this experience. I have cooked these in Muffin Top trays as it is the top that I like.

2 cups of flour
3 teaspoons of baking powder
1/4 teaspoon of salt
1/2 teaspoon of dry mustard
freshly ground black pepper
2 cups of grated cheese
2 eggs
1 cup milk
2 Tablespoons of corn,(either fresh or tinned)
6 black olives,sliced
2 Tablespoons of sun dried tomatoes, sliced
6 small leaves of silver beet or spinach , sliced
1/4 of a Spanish onion or 3 spring onions, sliced and cooked in a little water.
extra cheese for sprinkling on top.

2 muffin top trays.

DO

Set oven to 200, FF

Place in bowl of TMX, flour , baking powder, salt, pepper, mustard powder, mix 3 seconds at speed 5.
Add cheese. TURBO twice.
Add olives, tomatoes, corn , greens,and onion, TURBO twice
Mix eggs and milk together and add to TMX bowl, Turbo 3 times or until just mixed.


Spoon into the prepared trays that have been sprayed with Canola Oil.Sprinkle extra cheese on top.
Bake for 15/20 mins until top slightly brown.

These flat muffins can be re heated in the toaster in these bags as shown.

Norwegian Fish Cakes

Norwegian Fish Cakes

While in Bergen, Norway, recently we dined at the Lido Cafe and ate Fish cakes. They were quite different to those that we make at home which are based on mashed potato and tinned salmon. These were light in texture, and although we had only 1 each on the plate,with salad, they were quite filling . This is my interpretation of these fish cakes.

300g, white fish, pressed between paper towel to remove excess water.
100g. small prawns.(shelled)
1 tin of crab, 170g , well drained
2 egg whites
1 heaped tablespoon of TMX Mayo.
1 teaspoon of dried dill leaves, or 1 tablespoon of chopped fresh dill leaves.
Chopped fresh parsley and spring onion tops. 1 Tablespoon of each
Salt and pepper.
Japanese Panko crumbs or fresh bread crumbs.
Rice Bran Oil


Place the egg whites in TMX with butterfly and beat, 3 mins/speed 4, or until thick white foam . Set aside in large bowl. No need to wash bowl.
Place the white fish into TMX bowl and press Turbo button 4 times, until a lumpy paste is formed. Tip onto egg whites.
Stir in small prawns and mayo, well drained crab, parsley, onion tops, dill leaves and Salt and pepper.

Place crumbs in large flat dish, and working 1 cake at a time, place large spoonfulls of mix into dish. Cover with crumbs and press lightly, as the cake will be VERY soft.
Lift on to a flat dish or large egg slice and slide into hot oil.
Cook until brown and turn to cook second side
Keep in warm oven.

Serve with salad and potato. I served with Wasabi mayo.

The number will depend upon the size of cakes.

Although these are very soft to handle before cooked, they firm up when cooked.

Turkish Bread with Garlic

Turkish Pide , garlic flavored

This recipe is for anyone who loves Garlic Bread. It can be eaten as is, warm, or filled like a sandwich. It is made in the TMX except for the final shaping. It has a light crunchy crust with a soft interior.

For the dough.

7g. instant yeast
350 mls. warm milk
450 gs. Bread flour
1 teaspoon of salt and 1 teaspoon of sugar. (I used bread mix so didn't add these.)
1 Tablespoon of good olive oil.

For the topping.

6 cloves of garlic
1/2 cup of olive oil
Zap in TMX to make an oily paste. This can be done in bowl when dough is resting for 15 mins.

Set oven at 230C, place dish of water in bottom of oven.

Mix all dough ingredients together in TMX and knead for 5 mins.
Leave in bowl and set in warm place to double. I will fill the bowl.
Will take about 30 mins.
Place bowl back on TMX and knead for 2 mins.
Turn out on to lightly floured silmat. It is very sticky and floured hands necessary.
Knead lightly and divide into 2 balls. leave on bench for 15 mins. covered with damp towel.
Prepare oven sheet with non stick mat.
stretch and pull dough as long and thin as possible.
Brush with 1/4 of garlic oil
Draw a sharp knife down the length of the flattened bread, cutting almost through.

Repeat with other ball of dough.

Leave to rise for 30 min. in a warm spot. covered with a damp cloth.

Place in hot oven and bake for 15 to 20 mins. It should be lightly browned on the top.
When cooked , remove from oven and brush both breads with remaining garlic oil.



Both should fit on the one oven sheet.


This can be made without the Garlic oil, just brush with an egg wash.