Sunday, May 24, 2015

Cauliflower Cake, Yotam Ottolenghi

This Lux version of Cauliflower Cheese, by Yotum Ottolenghi is adapted to TMX with slight changes to recipe and process. I made 1/2 recipe and this provides 3 or 4 serves depending on whether it is served as a main with salad or as a side dish.
The Cauliflower retains some texture and the light cheese  flavoured batter does not over power the cauliflower.
For the original recipe, please consult "Plenty More".

1/2 small Cauliflower, leaves removed and cut into 3 cm florets
1 small red onion
50 mls of olive oil
small sprig of rosemary
3 large or 4 small eggs
7 g fresh Basil ( i used a dessertspoon of Basil Pesto)
60g plain flour
3/4 teaspoon of Baking Powder
Pinch ground Tumeric
75g grated Parmesan cheese.
Melted butter to brush tin, (I used Cake release)
White sesame seeds
nigella seeds,(optional)

Set oven 200 C

place 1 Lt. of cold water in TMX bowl, place Varoma on top, place cauliflower in and steam, 20
minutes/Varoma temp/speed 3.  It is cooked when the back of a fork can crush the cauliflower.  not mash.
Brush dish with Cake release or spray with oil. scatter with sesame seeds.
Gently tip Cauliflower into prepared Dish. spread evenly.(mine was 22 X 12 CM)
Cut 3 thin slices from centre of onion and set aside.
Place remaining onion, Rosemary and oil into bowl,Zap speed 7 /10 seconds, scrape down.
Cook 5 minutes/100/speed 1.
Leave in bowl and allow to cool for 10 minutes.
Add eggs and Pesto, mix 10 seconds/ speed 3.
Add flour and Tumeric, mix 5 seconds/speed 3
Add cheese, mix 5 seconds speed 3.
Scrape down bowl, mix, 5 seconds speed 3.
Pour over Cauliflower in dish, spreading to edges.
Place onion rings on top of batter
Spray with oil or brush with butter.
Place in centre of oven and bake 30 minutes, test after 20 minutes, a knife should come out clean when cooked.

Wednesday, May 20, 2015

Apple Cake Tart.

The Original recipe was from Jo Cooks Blog, adapted to TMX by me and knocked in a presentable format by JulieO from Forum Thermomix.
JulieO has generously allowed me to use her fab photo of the recipe.

Friday, May 15, 2015

Dilly Rolls

These delightful little rolls are basically the No Fuss recipe, substituting milk and yoghurt for the water and adding a little onion and herbs. Makes 12 medium sized rolls or 16 smaller ones.
These rolls have a soft crumb and chewy crust.
The inspiration for this recipe was from Epicurious.

500 g bread flour mix
320 g 1/2 milk and 1/2 yoghurt, warmed, ( I did this in microwave).
2 generous teaspoons of dried yeast.
1/2 a small onion finely chopped.
2 teaspoons of Dill seed
2 tablespoons of chopped fine fronds of dill or fennel.
If NOT using flour Mix, then add 1 teaspoon of both salt and sugar.
1 small egg mixed with a little water.

Heat oven to 200 C
Place all ingredients in TMX and knead for 4 minutes at 37 degrees.
Leave in bowl until it reaches the top of bowl
Remove from bowl on to Silmat and fold over several times.
Cut into 12 even sized pieces.
Roll each piece into a ball and place on oven tray.
Brush each ball with egg wash
Cover with plastic and let rise to double
Place dish with water in bottom of oven
Bake rolls for 20 minutes, turning tray after 10 minutes. ( if rolls are to be reheated remove after 15 minutes. )
Cool on wire rack.

Can be frozen.
Can use other seeds and fresh herbs.

Saturday, May 2, 2015

Cinnamon Raisin Buns

These buns adapted to TMX from Woks of life Blog are lovely.  They are not too sweet and are quite versatile with the  small amount of filling. As I am pushed for time at the moment I will just print the adapted recipe. Please consult the original Blog for folding these buns. You could use the basic dough for coffee scrolls and similar. These ingredients made 13 large buns , 10 cm across. I would make half next time and make 9 or 10 buns.

3/4 cup of thickened cream.
1  1/2 cups of warm milk, plus 1 dessert spoon
1 large egg or 2 very small ones.
40 to 60 g of sugar, depending on how sweet you like you buns
115g plain flour
830g of bread flour
15g dry yeast.

30 g sugar mixed with 2 teaspoons od cinnamon.
2/3 cup of sultanas

1 large egg mixed with 1 dessert spoon I'd water, for wash

Simple syrup, 1 dessert spoon of boiling water mixed with 1 dessert spoon of sugar until dissolved.

Place all dough ingredients in TMX bowl and knead for 5 minutes.
Place in large bowl and allow to increase 1. 1/2 times.
Tip on to well floured bench and knead a few times .
Cut into desired number of pieces.
Form into buns and brush liberally with egg wash.
let rise until double
Bake about 15 minutes at 160
Brush with simple syrup.

Follow instructions for folding and twisting on Wok of Life Blog. This is essential to get the " look" .