Friday, October 17, 2014

Peppermint Crisp Ice Cream

Peppermint Crisp Ice Cream
500 mls of thickened cream
200 mls milk
200 g sugar
100 mls of mint liquor, like Creme de Menthe.
2 Peppermint Crisp Bars, chopped with knife into shards

Place sugar into TMX bowl and grind Speed 10 for 10 seconds. Scrape down.
Add cream, milk and mint liquor.
Mix speed 3 until sugar is incorporated. About 30 seconds.
Churn in Ice Cream machine until soft frozen, adding Peppermint Crisp in last minute of churning.

This will not freeze hard because of the liquor.

For Children, leave out the Creme de Menthe and add a drop of green colour

Thursday, October 9, 2014

Carrot, nut and dried fruit balls

Wow,  these were posted in today's Age Newspaper,  recipe by Nicole Avery. .  I have adapted them to the TMX and changed the ingredients to suit our taste and to what I had available.  made 30 , 4 cm balls.

 3/4 cup chopped carrot
2 cups almonds
2 cups dates, cut in half to see that there were no stones.
3/4 flaked coconut
3/4 cup if dried fruit,  I used a mix of Apple, Apricot and pear.  The original recipe calls for dried Pineapple.
1 dessertspoon of Cinnamon powder. ( original recipe used double this amount )
1/2 cup of desiccated coconut extra to roll balls.

Place carrot into TMX bowl and cut 2 seconds/ speed 5.
Place remaining ingredients into TMX bowl, except extra coconut, and Turbo for 4 seconds 3 times.
Continue to mix on speed 7 until the mixture easily clumps when pressed in your hand.  Keep mixing and testing.  Don't mix until you have a paste.   There should be some texture. 

I used a 4 cm Ice cream scoop to form balls, then roll into coconut. 
Place in container in fridge to firm up. 
Can be frozen. 

Friday, October 3, 2014

Besan Flat Breads

The original recipe was published in Gourmet Traveller as Chickpea, Cumin and Rosemary Flatbread. I have adapted the recipe to TMX and changed the cooking method.
This will make 8 to 10 flat breads. It is quick to make and very easy and quick to cook in a heavy based frying pan.  Very little oil is used in the cooking process.  They can be reheated until crisp and used as 'chips'.

130g Besan flour. ( chickpea flour)
1 Tablespoon of Rosemary , stripped from stalk
Pinch of Chilli powder
1 teaspoon of ground Cumin
2 cloves of garlic
1 teaspoon of Baking powder
2 teaspoons of lemon juice
20 mls of olive oil
250 mls of cold water
Salt and pepper.


Place flour, Rosemary, chilli, Cumin, garlic, and baking powder into TMX bowl and mix on speed 7 / 15 seconds.
Add lemon juice, oil, cold water and S and P, mix speed 7 / 15 seconds.

Stand for 30 minutes before using.

Heat a heavy flat pan and brush lightly with oil.
Pour a small amount of batter into pan and tip to form a thin circle.
Cook until brown underneath,  just a few seconds.  Bubbles will form."
Turn and cook other side.
Place on a dish and cover with a tea towel.

These can be cooked on the flat plate of a BBQ.
Curry paste can replace the Rosemary, and served with a curry.
The original recipe served them with olive Tapenade and Goats Cheese.