Saturday, May 31, 2014

Rum and Raisin Banana Cake

Best banana Cake ever, says DH.  I had given up making banana cake as they somehow always seem to taste the same.  This one doesn't.  This is not what it is called in "Country Living" where the inspiration came from.  There it is called, Coffee, Banana and Cardamon Loaf.   I have adapted it to the TMX and made other minor changes.
225 Raisins
150 mls hot water
2 generous teaspoons of good quality Instant Coffee
2 Tablespoons of Rum
110 g butter softened
140g Dark brown Sugar
generous teaspoon of ground cardamon
2 eggs
2 ripe bananas, ( 180 peeled weight)
225 Self raising flour
1/4 teaspoon of Bi carb soda.

Set  Oven to 180 o or 160 FF.
In a bowl, place Raisins , coffee and Rum and pour boiling water over and stir.
Collect together rest of ingredients and line a loaf tin.
Into TMX bowl place butter, sugar ,eggs  .and cardamon
Mix speed 5 for 1 1/2 minutes.
Scrape down sides and mix, speed 5 for 15 seconds
Add banana and mix speed 5, 20 seconds.
Add carb soda and flour and mix on KNEAD until incorporated.  Just a few seconds.
Add raisin mixture  and mix for 5 seconds, or until mixed through.
Scrape into lined baking dish.
Bake for 1 hour, testing and for further time if needed.

Ice if required
275g. Icing sugar
2 teaspoons of Rum
1 teaspoon of coffee dissolved in a little boiling water.  Enough water to make asoft but not runny icing.

Saturday, May 24, 2014

Herbed Sour Dough Rye Noodles

This is a most unusual recipe for pasta,  but it certainly works and is much more versatile than I expected.  It can be a base for both simple and complex sauces. 
I have adapted the recipe , to TMX, from one found in  "the Nourished Kitchen", by Jennifer Mc Gruther.
Need to start the simple process the day before needed.
Will make 6 generous serves.

2 cups of bread flour
1 cup rye flour
a good handful of fresh herbs , such as parsley, dill and chives.
3 whole eggs
1 cup of sour dough starter

Add fresh herbs to TMX bowl and mince on speed 7 for 7 seconds
Add eggs, mix, speed 5, 5 seconds
Add starter and flours and knead for 4 minutes.
Leave in TMX bowl and stand over night in a warm place.

Next morning,  remove from bowl and divide into 3 equal portions.
 Form into disks. ( each disk will make pasta for 2 generous serves.).
let sit on bench for 15 minutes before folding through pasta machine.

Process as for any pasta and boil in salted water until it rises to the top of the water.
Cooks in about 4 minutes.
Strain and place in bowls and top with sauce.
I made a sour cream sauce with garlic and crab.

Wednesday, May 21, 2014

Sour Dough, Rye and Wholemeal Full Flavored Loaf.

I wanted to make a wholesome loaf of bread.  This loaf fits the bill but with the added bonus of being FULL of flavor.  It is slightly sour as the Rye and Sour Dough predominate, but if you have a savory palate,  you will like it.   If you like things a bit sweeter,  then add 1 Tablespoon of Golden Syrup, Honey or molasses to the dough.
Remember that Sour Dough Bread cannot be hurried.

400g  of active Sour Dough Starter
300g Rye flour
200g Wholemeal flour.( I used Laucke BioFort Golden Wholemeal)
250g warm water
If you do not use Laucke flour that has sugar and salt added, then add 1 teaspoon of each.
Optional, 1 level Dessertspoon of Honey, Golden Syrup or Molasses.

Place all in TMX bowl and Knead for 4 minutes.
Leave in bowl and allow to double in a warm place. Mine took 17 hours.  My starter was not fully active and it sat in a cool room over night.
Sit bowl back on base and knead for 1 minute.
Turn out on to a well floured Sil Mat and fold over several times.
Roll into a sausage shape and place fold down in a lined tin.
Spray with water.
Cover with a plastic shower cap or plastic wrap.
Place in warm spot to rise and double.  (there will be very little oven bounce)mine took 2 1/2 hours in front of combustion stove.
It is ready for baking when small bubbles or holes appear on top of dough.
Spray with water and sprinkle with seeds.
Bake in center of oven, 200 O for35 minutes. Turning half way.
Remove from tin and place back in oven 15 minutes .

I test with Thermometer , 200 F, if cooked.  If not give it another 5 minutes in oven and test again.
cool on wire rack. 
it will slice into thin slices without crumbling

The best taste test is a thin slice with very good sweet butter.