Chocolate and Raspberry Pud, cooked in Varoma.

This is a good  hot Pud for a cold day, when you don't wish to light  the oven.  Inspiration for this delicious Pud came from the August edition of Gourmet Traveller.  It is easy and can be reheated.  I have deliberately made it for 4 serves.  Serve it with extra Jam , chocolate sauce and vanilla Ice cream.

Need
120g. Self Raising flour
1 Tablespoon of Dutch - processed cocoa
1/4 teaspoon baking powder
50g raw caster sugar.
70g butter, cold
65 mls milk
100g.  raspberry jam. ( I used home made mixed berry jelly)
Extra jam to serve,  Vanilla Ice cream

Chocolate cream Sauce.
200 mls. of thickened cream
150g dark chocolate. ( 70 % cocoa solids)

Do
Select a heat proof dish which will fit into Varoma ,  and can be firmly sealed.
Add, flour, cocoa, baking powder, sugar and butter  to TMX bowl  and mix speed 8 / 5 seconds.
Add milk, speed 4 / 17 seconds.
Form into a disk and chill for 30 minutes.
Lightly flour silmat.
Cut in 1/2 and roll  one half to fit heat proof dish which has been sprayed with oil.
Cover with jam.
Roll other 1/2 to fit on top of mixture in dish. Lift with egg slice or pizza peel,  and slide onto mixture in dish.  Press down lightly.
Seal container so no water can get inside.
Place 1 1/2 litres of boiling water into bowl
Place Varoma onto bowl and steam for 55 mins.
When cooked,  remove lid and allow to stand for 10 minutes for the top to firm up.
It can be served immediately or sealed again an kept to reheat in Microwave,

Chocolate Cream Sauce
Heat chocolate and cream in TMX bowl, 100 / sp 1 /5 mins.

High Energy Rice and Quinoa

Inspiration for this rice dish came from the UK TMX newsletter.  I don't like the texture of Quinoa,  but I know I should be eating it.  This provides a very acceptable solution to my problem.

NEED
1 litre of water for steaming
generous pinch of sea salt
200g of long white rice mixed with wild rice.  You can but this in the Supermarket, as 'entertainer rice'.
100g of quinoa.  I used Multi coloured.
DO
Weigh the water into the TMX bowl. Add salt.
INSERT THE BASKET
Weigh in the rice,  then Quinoa
Rinse the rice, 10 seconds. Speed 5.
Cook 22 mins/Varoma temp / speed 4
Transfer to a large serving bowl and stir.

Rodini Loaf and rolls

First ,  I took this out for lunch today, and asked if it was good enough to make again.  Yes.
It cost about $2 to make,  plus Baking.  Bakers Delight is $7 ?  Test eaters said they they would pay more.

Topping

2 tablespoons of BOTH Parmesan and Tasty cheeses
1/2 teaspoon of coarsely ground black Pepper
1 generous teaspoon of crushed garlic.  Bottled ok
!/3 cup of olive oil.

Mix garlic with oil
Mix all together.

Process
Make I mixture of No Fuss bread
Raise in TMX bowl. to double.
Form into a large round.  I used rolling pin and stretched.
Place on round Pizza tray,  and with plastic pastry scraper cut into 8 wedges.
Sprinkle topping over,  to about 1 cm from edge.
Spray edge with oil.
Cover and let rise to about 3/4
Bake in oven, 200/220 for30 mins.
             OR ( to form 24 small dinner rolls)
Cut dough after first raising,  into 12 balls
flatten and cut in half.
Place as balls, in Pie dishes or form in a circle in a large flan tin.
Sprinkle with topping.
Bake 15/20 mins.

Malt Loaf

This is cake like, and not a bread.  Cornish Cream posted a link to this recipe,  from BBC Good Food.  I have adapted it to TMX and also made some small changes to the method and ingredients.
IT IS DELICIOUS. It is low fat and you probably have all the ingredients.

NEED

150mls. hot black tea
300 g. dried fruit,  I used raisins, sultanas, 3 chopped apricots and craisins.)
170g.  malt extract,  (liquid)
85g muscovado sugar, ( I used 80g raw sugar and 1 teaspoon of golden syrup)
2 large eggs,  lightly beaten
250 plain flour
1 teaspoon of baking powder
1/2 teaspoon of bicarbonate of soda

Do
Set oven to 150/130 FF C
Prepare 2 load tins or 1 large bread tin.,( I used a26 x 11 x 11cm bread tin), line with baking paper or silicon liner.

Soak fruit in hot tea
Heat sugar and malt in TMX REVERSE, 1 min./speed 1/ 50 o.
Add fruit and tea mix, mix REVERSE,1 min./speed 1
Add eggs, mix 20 seconds/speed 1 /REVERSE
Add flour mixed with carb soda and baking powder, KNEAD 10 seconds.
Pour into prepared baking tin,  bake for 50 mins,  or until cooked,  turning tin round at 1/2 time.
Cool in tin for 10 mins,  then turn out and cool/

Original instructions,  say to brush with extra Malt.  I don't like sticky anything ,  so left this out.
Beautiful served warm with good butter.
When cool wrap well .
Can be frozen but needs 5 hours to return to room temp.

Feel free to play around with the fruit.  I think dried apricots and walnuts would be great.

Farmers' Markets recipes.

I have started to set up a special Blog for Farmers' Market recipes.  The produce is just so special.  I have been amazed at the response on my Blog to the Pear and Walnut Cake that was published in the local paper.
The last 2 markets I have bought smoked pork from Matt of Springfield Pork,  This would be perfect in the Quiche recipe,  My favorite Quiche.
I have also developed a recipe for Honey Snap Biscuits. We always buy our honey from Maria.    She markets her honey under Goldfields Honey. These biscuits are tasty, easy and cheap to make.
They can be viewed at www.achookie.blogspot.com.au

Chinese Mushrooms.

This is a very versatile dish.  It can be served as a side dish with grilled pork or chicken.
Add noodles and Bok Chow or spinach and it becomes a main vegetarian.
I am serving it tonight with Rice cooked in Coconut water, Grilled Pork Cutlets and silver beet ,  from the garden.

NEED
6 dried Chinese mushrooms , soaked in boiling water for 20 minutes.
1 tablespoon of oil
3 teaspoons of grated fresh ginger.
200g.  fresh mushrooms, I used Swiss Brown.
1 Tablespoon of Hoisin Sauce
1 Teaspoon of Cornflour
1/2 cup of Chicken stock or water

DO

Add oil and ginger to TMX bowl and cook,  5 mins/ 100/sp 1.
Add fresh mushrooms and press  TURBO  for 3 short bursts. the mushrooms should be chunky.
Slice dried Chinese mushroom caps into thin strips and add to TMX bowl.
Add water or chicken Stock, Hoisin sauce and cornflour and cook, 100/ 10 min./ speed 1 / REVERSE.

EXTRAS
SOAKED NOODLES CAN BE FOLDED THROUGH COOKED MUSHROOMS

STEAMED BOK CHOY OR SPINACH CAN BE FOLDED THROUGH.

Tomato, Celery and Apple Soup

Droverjess requested a recipe for soup that she had eaten while out.  This one is adapted from a recipe by Delia Smith. As all ingredients were readily available I thought I would make it and 'road' test it for lunch.  With the toasted cheese on top ,  it proved to be a substantial meal.  Would serve 6.

50g. butter or oil.( I used Walnut oil)
1 small onion, chopped
250g celery,  washed and chopped
2 large eating apples, cored, sliced into 8
400g. tin of diced tomatoes or fresh.
750g of chicken stock.
1/2 teaspoon of each,  ground ginger and nutmeg.
1 slice of bread for each person,  covered with cheese and grilled
Green onion tops

 TMX method

Drop onion on to spinning blades and chop speed7/20 seconds, add butter or oil
Cook 5 mins/Varoma/speed 1
Add apple and celery and cook 100/ 5mins/ speed 2
Add nutmeg , ginger ,tinned tomatoes and stock
Cook 20 mins/100/speed 2
Blend, speed 9 for 1 minute.

Serve with grilled cheese ,  cubed and green onion on top.