So simple. I love toasted Fruit toast for breakfast. this is easier, keeps well in plastic container and freeze well.
To 1 cup of SD starter , add 3/4 cup of sultanas mixed with chopped walnuts.( 3/4 cup total amount )
Follow recipe down a couple of recipes in this Blog.
Can double recipe.
Can use starter straight from fridge.
Tuesday, August 26, 2014
Saturday, August 16, 2014
1/2 cup of yoghurt, didn't say pot set but did contain lots of good bacteria.
1 litre of UHT milk, fresh would be ok.
Electric yoghurt maker, but could use small Thermoserver or wide mouth Thermos.
Switch on electric yoghurt maker
Pour hot water into container that is to take the mix. ( to warm it)
Pour 1 litre of milk into TMX bowl and heat to 37 degrees, speed 2
When 37 light stop flicking, stop machine and add 1/2 cup of bought yoghurt.
Mix for 30 seconds, speed 1.
Check to see that the added yoghurt has mixed through.
Empty out warm water from container add pour in mixture
Place in Electric machine and set for 10 hours. ( i do this over night)
I place a tea towel on top to keep the heat in.
This made a light set yoghurt.
Can add powdered milk to make a thicker set but I don't like the taste
Wednesday, August 13, 2014
This recipe is different from other Soda Breads that are on the Forum, so I have decided to post it. It also reminds me of the Soda Bread that we had at a Pub in Ireland, several years ago. I have adapted the recipe from. Justin Gellatly's book, 'Bread, Cake Doughnut , Pudding. ' to TMX. I have also made small changes to the ingredients.
The finished loaf has a beautiful crisp crust, great texture with healthy grains and satisfying taste.
It makes an 800gram loaf, will keep well, toast, but will also freeze.
Set oven at 200o C
250 grams coarse or standard strong wholemeal flour. ( I used BioFort Golden Wholemeal, by Laucke.)
250 grams Self Raising flour
80 grams of oatmeal, ( I used rolled oats6 grams of Bicarbonate of soda.
12 or 6 grams of salt. ( Laucke flour has added salt)
12 grams of soft light brown sugar.( I used Coconut sugar)
200grams of water
250 grams of buttermilk or yoghurt.( low fat ok)
1 teaspoon of oil to brush loaf before baking.
Place all ingredients in TMX bowl and knead for 2 minutes.
Tip out on to baking tray Lined with silicon or baking paper.
Form into a round cob shape , brush with oil and sprinkle a few rolled oats.
Cut a cross into loaf, about 1/4 way through.
Let sit on bench for 5 minutes.
Bake 45 minutes, turning 1/2 way through.
Notes. My loaf took 45 minutes as it was fairly high. A flatter loaf may be cooked in 35 minutes.
This loaf can be cut when still warm.
Thursday, August 7, 2014
These are so easy , and good to use up some Sour Dough Starter. I fed the starter in the morning, left it on the bench all day and went out. While out I bought some crumpet rings as I think the normal metal egg rings are too small. The rings I bought are 'd.line' egg and crumpet rings, non stick and about 9 cm diameter. They were $1.79 for a packet of 2. I bought 2 packets. These are much better than the large silicon rings as they cook the edges of the crumpets as the base is cooking.
The recipe I used is from an English site, King Arthur.
Ingredients. For 4 crumpets. Mix and cook 4 at a time.
1 cup, 250 mls of sour dough starter
I teaspoon of sugar
1/2 teaspoon salt
1/2 teaspoon carb soda.
Oil a large non stick flat based frying pan.
Oil rings and place in frying pan to heat. Place rings so that the rim is outside .
Pour sour dough starter into a 2 cup jug. It will bubble up when the carb soda is added.
Add sugar, salt and carb soda. Give it a good stir.
Pour immediately into rings. About a 1/4 cup into each.
Cook over moderate heat for 7 minutes. You will notice that edges are starting to set and slightly pull away from ring.
When top has just set, the rings can be lifted off.
Flip crumpets to cook top slightly. Remove and cool on cooling rack.
Continue with above method. No need to re oil rings, but do brush oil on pan between batches.
These do not taste sour.
Some were thicker than others. The very thick ones, I split before toasting. The thinner ones were toasted without splitting.
Friday, August 1, 2014
1 , 400 gram tin of Artichokes, yields 6, or 240 gs when drained.
1 clove of garlic
1/2 a lemon, rind removed with a vegetable peeler, juiced
1 dessert spoon of sour cream, light OK
Olive oil, enough to bring the mixture together, about 1 tablespoon
Drop garlic and lemon peel onto spinning blades, speed 7
Scrape down and zap again. Scrape down and add remaining ingredients and mix on speed 7. Scraping down several times until you get a consistency that you like.
Scrape into serving bowl.
Serve with crackers, carrot and celery sticks or with Naan bread.