Savoury Pizzelli

 

I notice that over the Christmas period, and after, that the sweet Pizellis were very popular.  I think that wth all the rich food that a light crisp wafer was often enough to have with coffee or tea. I made 3 lots during this period.  

When my daughter asked me to make some dips for a celebratory dinner, I thought, why not savoury Pizzellies to go with them.  Hence an experiment that resulted in a crisp, light and versatile cracker. 

Of course not everyone has an electric Pizzelli machine.  I experimented with a flat sandwich press with some success.  They were not as crisp but could be heated in an Air Fryer , toaster or a dry frying pan to crisp up. 

Following are 2 very different recipes, one based on Sour Dough and the other flour, oil and wine or  Verjuice. 

Both equally good. 

The plain ones are based on tinastable.com and converted to TMX. 

The Sour Dough ones use Sour Dough starter, with white or rye. 

(1) plain Pizzellies, based on Tinas recipe and adapted to TMX.

INGREDIENTS 

200mls dry white wine, or Verjuice

80 mls extra virgin olive oil. ( I used chilli flavoured oil)

220g flour, ( I used Bread flour)

1 teaspoon salt. 

METHOD

Place all ingredients into TMX bowl and mix, speed 4/20 seconds.  Scrape down and mix again, speed 4 / 10 seconds. 

Pour into a jug. 

Cook in Oiled ( just for the first one) Pizzelli machine 

                               Or

Heat a flat sandwich press, place a silicone sheet on base of press and place small dessert spoons of dough on silicone. I did 4 at a time. 

Cover with another sheet of silicone and close press.

Mine took 1 minute an 20 seconds. YOU WILL NEED TO TEST YOUR MACHINE.

Cool on cake rack. 

(2) Sour Dough based Pizzellies

These were very experimental and I encourage you to do the same.  None were a disaster and all tasty. 

You need a fairly stiff mix. Like a thick pancake batter. 

Place 1/2 cup measures in several bowls, add 1/2 teaspoon of salt and sugar. 

Add to these flavours that you fancy. I added ground ginger to one, curry powder and Tabasco to another and left one plain. They can take strong flavours so go for what you like. 

I also experimented with adding Buckwheat flour an a little water to the SD batter. Worked well. 

Notes

Foil or baking paper may work instead of silicone.

Friend tried SD method on ridged sandwich press, well oiled.  

Mornay cheese sauce

 This is a simple sophisticated cheese sauce.  I have adapted , to TMX, the recipe from a AWW recipe.  I made it to cover Lobster, but can be used anywhere a light cheese sauce is required. 

Makes enough for 2 Lobsters

Ingredients 

2 cups of milk

1/2 small onion.  

2 bay leaves

2 whole cloves

3 pepper corns

60 grams butter

1/2 cup grated Parmesan, 1/4 cup  extra for top

2 teaspoons of Dijon mustard

1/4 cup plain flour

1/2 cup fresh breadcrumbs mixed with 1/4 cup Parmesan 

Method

Into TMX bowl place, milk, onion, cloves, bay leaves and peppercorns.

Heat for 10 minutes, 90 degrees, speed soft. 

Let sit for 10 minutes to infuse.

Strain the solids out and discard, retaining the milk. 

Rinse out bowl to make sure no solids remain. 

Add, butter, flour ,cheese and mustard to bowl. 

Set TMX for 7 minutes, 90 degrees, speed 4.

Start and slowly pour in milk. 

Remove from bowl and press plastic to surface so that a skin doesn’t form. 

Notes

Last night Lobster, tonight Tuna Mornay

Hamburger Buns, Soft and Light Brioche Buns, baked in Air Fryer or Oven

 

I have adapted this recipe from Kitchensanctury to Thermomix.  With the warm weather coming and BBQs a must, this simple recipe will be very handy. Split, spray with a little oil and grill on BBQ. 

Lovely as a Hamburger bun but also filled with Prawns or Crab or Lobster, ( if you can afford it). A little Mayo and lettuce. 

Or grilled and rubbed with raw tomato and topped with Spanish Serrano ham. 

INGREDIENTS 

240mls warm water

3 dessertspoons of warm milk

2 teaspoons dry active yeast

2 dessertspoons sugar

360 g strong bread flour, white or Wholemeal 

60 plain flour

2 1/2 dessertspoons butter , or 20 mls of Olive oil.

1 1/2 teaspoons salt

2 large eggs, ( one for buns and one for brushing on top)

1 dessertspoons of Sesame seeds

METHOD 

PREHEAT OVEN TO 200 degrees (see below for baking in Air Fryer)

Place 1 EGG and all other ingredients, EXCEPT sesame seeds into TMX bowl and knead for  6 minutes.

Place in container, cover with plastic and allow to double. 

Tip onto lightly floured mat and form into 8 balls. ( for smaller, 12 ) stretching dough over top. 

Place on lined baking tray , press down slightly with fingers, and brush with remaining egg, beaten with a little water. Sprinkle with seeds. 

Cover and let double. 

Bake 12 o 15 minutes until dark golden brown.  

Cool on bread rack. 

Notes. 

Will keep well in covered container for 2 days. 

Can add dried fruit and spice for fruit bun. 

If grilling buns on grill. Spray bun 1/2 with a little oil. 

Fruit bun using basic recipe.

Cinnamon scrolls using basic recipe.

AIR FRYER BAKING INSTRUCTIONS 

For medium sized buns, 9/10 buns from above recipe. 

After 2nd rise

Pre heat AF, 3 minutes / 160 degrees

Brush rolls with egg wash, optional

Spray bottom of buns with oil, ( to prevent sticking) 

Or brush wire of AF with oil between each batch. 

Place 4 buns on wire, not touching. 

Close drawer and set timer 10 minutes.

larger rolls 12 minutes

When transferring rolls to AF, best to dip fingers in flour, first. 

Baked in Bundt tin.

Sicilian Orange Cake

 Easy, moist and adaptable.  Have a slice with a cuppa or as Pud with thinned Marmalade and ice cream. 

Instead of citrus, add unpeeled apples, or other fruit. Iced or not, up to you. 

Adapted to TMX from a recipe by christinascucina.com

The citrus is not cooked. 

The pith of the Orange tends to be a little bitter.  I used a large Mandarine which has very little pith.  I think Meyer Lemons would also be suitable as they have thin skin and not much pith. 

I made 3. 14 x 5 cm.  

INGREDIENTS

250 g caster sugar, (I used Raw)

100 g butter, softened 

3 eggs

100g yoghurt 

275g plain flour

2 1/2 teaspoons of baking powder

1 large Orange, chopped, seeds removed. ( about 300 g). I used a Murrcott  Mandarin )

METHOD

Set oven at 350 degrees

Add chopped Orange to TMX bowl and chop 5 seconds, speed 6

Scrape out into a dish. ( no need to wash bowl)

Add sugar and butter to bowl and mix, 1 minute, speed 4, scrape down.

Add eggs, mix 1 minute, speed 4, scrape down

Add yogurt, and save Orange mix, mix, 30 seconds, speed 4

Add flour and baking powder, mix 20 seconds, speed 4. 

Pour into a lined baking tin.  Time will depend upon size and shape of tin. 

8 inch spring form round tin, approximately 50 to 60 minutes

3, 14 x 5 cm paper containers, 20 minutes. 

Made 15 cupcakes. Bake 20 minutes, 150 degrees. Serve as cupcakes with cream cheese icing, or as single serve puddings with Marmalade sauce and cream. 

Shokupan, Japanese Milk Bread made in Bread Machine.

 I have adapted the recipe to bake a small loaf ( SEE BELOW FOR LARGE LOAF) in the Bread Machine. The texture is not quite as soft as baked in the oven but certainly a nice loaf.   (. The second Loaf I baked on a different setting was just as soft as that baked in the oven.   See notes a bottom of recipe)   Would be very handy to prepare for visitors as just set and forget.  Also releases oven for other baking. 

Make the Yudane at least 6 hours prior to making loaf. 

YUDANE

Into a small bowl weigh 70 g bread flour.

Add 55 g of boiling water and stir with a fork to form a ball.

Cover with plastic and stand at room temperature, over night, or for between 6 and 24 hours.

                                THEN

Next day in this order

Add Yudane to bread machine

Add 200mls warm milk, about 30 degrees C

4g dried yeast

7g sugar

300g bread flour

1 teaspoon bread improver

3 g salt

15 g butter

Set machine for small white loaf, regular baking time. Dark crust. 

NOTES

It is best to weigh the small amounts of ingredients on digital scales. 

The above sliced loaf was cut while warm. 

Best on fast white program, and top brown option.

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MEDIUM TO LARGE LOAF

Yudane. , mixed day prior to making loaf

125g flour

62 g boiling water.

Mixed with  fork to form a ball. Cover with plastic and stand at room temperature over night.

PLACE IN BREAD MACHINE BUCKET, IN THIS ORDER

187 g Yudane

300 mls warm milk

6 g yeast

10g sugar

450 g bread flour 

1 1/2 teaspoons improver

4g salt

22 g butter

Set machine for medium size loaf, dark crust, rapid bake. 

Wholemeal Japanese Milk Bread ,Shokupan

 I was wondering if it was possible to make a healthier version of this delightful bread.  I had some plain Wholemeal flour, NOT bread flour. This recipe is equally soft and keeps that way for about 5 days. As the flour is not ‘hard’ bread flour I have added bread improver and a little extra yeast. Every thing else is the same. Again I have made the recipe to fit the Jumbo Bread tin with a sliding lid.  ( see previous recipe for measurements). You could make a small loaf by making 1/3 of the ingredients and ever place a baking tin on top of a loaf tin to give a flat top.  However it does freeze extremely well if wrapped in foil. 

INGREDIENTS 

Yudane, to be made the night prior to making bread. ( mixed and kept in covered dish, anywhere between 6 hours and 24 hours)

135g Bread/ Bakers flour

110 g boiling water

Weigh into TMX bowl, mix 20 seconds/ speed 4

INGREDIENTS 

600g of Plain Wholemeal flour, ( cost about $2 a kilo)

400g warm milk, 30 degrees C.

15g sugar

5 g salt

12 g instant yeast

12g bread Improver

30g soft butter

Topping, egg wash or seeds

METHOD

Use digital scales to weigh sugar, salt, yeast and improver. 

Add these to Yudane, flour and warm milk to TMX bowl and knead 4 minutes.

Add butter and knead for further 2 minutes. 

Tip into an oiled dish and cover with plastic, allow to double in a warm place. 

Tip onto lightly floured bench and form in to 3 even balls. Stretch the dough over firmly and pinch underneath. 

Set oven at 170 degrees.

Cover and allow to rise to double in a warm place. 

Bake 35 minutes with lid on.

Bake 10/ 15 minutes with lid off. 

Cool on rack. 

Salted honey and tahini shortbread biscuits.

 Very easy and unusual. Perfect with a cup of coffee.   An Adam Liaw recipe adapted to TMX. 

INGREDIENTS 

Set oven to 150 C. FF

200g butter , room temperature 

80 g raw castor sugar

70g soft brown sugar

125 g honey. 

125 g tahini 

300g plain flour

 Teaspoon baking powder

Flaked salt

METHOD

Cream butter and both sugars in TM bowl, 1 minute, speed 4, scrape down. 

Add honey and tahini, mix, 1 minute, speed 4

Add flour, sprinkle baking powder and salt over top of flour, mix 30 seconds, Speed 4. Scrape down , mix 10 seconds, speed 4

Using a dessertspoons or 5 cm spring loaded icecream scoop, place 12  rounds on lined baking sheet. 

Press lightly with finger and sprinkle with a small amount of flaked salt.

Bake for about 15 to 20 minutes. Should be Very light Brown on edges. 

Let setup on baking tray for 5 minutes. Remove on to wire rack. 

Makes 30. 

Japanese Milk Bread. Shokupan

 I have adapted this recipe from one published in The Age Good Food newspaper , to Thermomix. 

It is a soft light bread ideal for sandwiches, ( chicken, mayo, Avo and bacon Anyone?), toasties and when a few days old, Pawn Toasts.  It toasts well. 

I initially made the loaf in a bread tin with sliding lid but it didn’t fill the tin.  Have increased the recipe by 1/3 so as to fill the tin. 

It is a very easy recipe, with a Yudane made the night before.

Ingredients 

Yudane

135g Bakers Flour, ( bread  flour)

110 g boiling water 

Make this the day prior to making loaf

Set scales in TMX

Weigh flour into TM bowl , add boiling water.

Mix 20 seconds, speed 4

Scrape into bowl and cover. 

Leave on kitchen bench over night. 

BREAD INGREDIENTS 

600g bread flour

400 mls milk heated to 30 degrees C

15 g sugar, ( original calls for 30g but we do no like sweet Bread so reduced this)

 5 g salt

8g instant yeast

30 g butter , softened

1 egg mixed with a little water for glaze

METHOD 

place all ingredients EXCEPT. butter and egg into TMX bowl and knead for 4 minutes

Add soft butter and knead for 2 minutes. 

Scrape into oiled bowl , cover with plastic, and allow to double, in a wam place. 

Scrape onto lightly floured bench and form into 3 equal balls, stretching dough tightly over surface. 

Place in tin. Line with baking Paper if necessary. 

Cover with plastic and allow to double.

Brush egg mixed with a little water over dough.

Slide cover on tin. 

Bake 160 to 170 FF, 35 minutes. 

Remove lid from tin and bake a further 5 to 10 minutes. . Test with thermometer. Should reach 200 f quickly. If not , place back in oven for a further  5/10 minutes. 

Allow to cool before cutting. 

 Notes

Baked in 900g Jumbo bread tin with sliding lid.  Approximately L32 cm, W16cm, H 10cm

Use digital scales for yeast, butter, salt and sugar

Freezes well

Fresh Tomato soup

There are lots of tomato soups around, but this one is made with fresh tomatoes and is only about 60 calories a cup.  It also has lots of texture.  Makes about 2 litres.
Ingredients.
1 k of fresh tomatoes, quartered
2 cups of stock, I used chicken but vegetable , ( Brons veggie stock is good )or water and a couple of cubes.
3/4 cup of celery
1 cup onions, chopped
1 tablespoon of fresh basil
2 cloves of garlic
Sweetener of choice, brown sugar, or golden syrup, or honey or artificial sweetener, I used Xylitol.
Salt and pepper to taste
Yoghurt and extra basil to finish

Method
Place all ingredients into TMX bowl, except yogurt and extra basil.
Mix at speed 7 for 10 seconds.
Cook, speed 3 / 100 / 25 minutes.
Mix, speed 10 / 1 minute.
Taste and add sweetener to taste.

Notes
Can add carrot or lentils or roasted red peppers.
Chilli for extra kick.
I served with chopped fresh herbs and light sour cream.

Peanut Biscuits

 These Peanut biscuits are crunchy and nutty and not too sweet, even with the Lindt chocolate.   A nice change.  

We Ingredients 

150 g caster sugar

175 g brown sugar

80g butter, room temperature 

250 g crunchy Peanut Butter

1 teaspoon vanilla

2 eggs

150 g plain flour

1 teaspoon Carb Soda

125 g Rolled Oats, can substitute 10g with Oat.

Good quality Chocolate buttons

 

Process

Set oven at 150 degrees

Place first 6 ingredients into TMX bowl. Mix on speed 3 until well incorporated.

Add remaining ingredients and mix until most of rolled oats are mixed in.

The dough will be stiff. 

Using a 4 cm ice cream scoop place small mounds on lined baking tray.

Press chocolate button into top.

Bake 15 to 20 minute. They should be light brown around edges. 

Cool for 5 minutes on tray before moving to baking rack. 

Makes approximately 58 biscuits. 

Rocket Pesto

 I don’t like traditional Pesto.  I find the Basil too strong and the Pinenuts too expensive. 

This is completely  different.  We also have had a bumper Winter crop of Rocket.  I also like the addition of seeds as well as Walnuts.  

It is so easy in the TMX.

Ingredients

4 large cloves of garlic

1/2 cup Walnuts

1/4 cup Sunflower seeds

1/4 cup Pumpkin seeds

125g Rocket, remove large stalks, chop roughly. 

1 1/2 cups Olive oil. 

1/2 cup of grated Parmesan cheese or Nutritional yeast

Salt as needed

Instructions 

Place nuts, seeds and garlic into TMX bowl and grind until sand like grains appear.  Not paste. Speed 6/5 seconds

Add Rocket and mix until a course paste. Leave a little texture.

Turn TMX to speed 2 and slowly pour in oil through hole in lid. It should mostly amalgamate. 

If using within the next 2 days add cheese and mix.  If going to freeze, add cheese when thawed and ready to use. 

Notes.

Use on Pizzas 

Mix with soft cheese for a dip

Use as a marinade for chicken

Fill flat mushrooms with the pesto mixed with bread crumbs. 

Could use other peppery leaves as a base, eg. Mustard greens or Watercress, or a mixture. 

This recipe was inspired by Lindsey Miles , Less Waste, No Fuss Cook Book. I have adapted the idea to TMX. 

Farmhouse Rustic Bread Recipe

Ingredients 

 230 g  Sour Dough starter

340 g warm water

3 teaspoons dried yeast

3 teaspoons salt

610 g bread flour

1 teaspoon bread improver, ( optional. )

Instructions 

TMX,  combine all ingredients and knead for 4 minutes. 

Cover with plastic , spray with water and rise to double in a warm place. 

Form into a shape that will fit baking tin or cast iron pot with lid , to double.  Spray wth water. ( it will eventually rise to 3 times its original volume as it bakes )  

Bake 30 minutes at 200 FF , covered.  Then 15 minutes uncovered.  If colouring up too fast cover with foil. 

By hand ,  combine all ingredients in a large bowl and knead until a smooth dough. 

SAME AS ABOVE

Farmhouse Rustic Bread

 This recipe is adapted from a King Arthur Recipe.   It uses both Sour Dough starter and dried yeast.  It is a soft light bread with a slight SD flavour .  Perfect for sandwiches and lovely toasted.  It makes a very large loaf but you could make half. 

Jam and Coconut Slice

 This recipe is adapted from an AWW recipe to Thermomix.  I have also made a couple of changes to the recipe.  

The first change is I used a slightly bigger pan as I wanted a thinner base.  22 X 32 cm.  I lined the pan with baking paper. 

The second change is I used Apricot jam and used nearly a cup, not 1/2 a cup as mentioned in the original recipe. 

Ingredients 

90 g butter

110 g caster sugar

1 egg

50 g. SR flour

110 g plain flour

Cup of jam,  Raspberry is traditional, but I used Apricot. 

Topping

2 eggs

75 g caster sugar

180 g Coconut

Method

Set oven to moderate, 350 FF

Beat butter, sugar and egg until well mixed.  1 minute, speed 4.

Add flours and mix, speed 2 until a incorporated. It will look like clumps od course bread crumbs. If not, add 1 tablespoon of plain flour.

Scatter over baking paper in baking dish.  Press down with damp hands to form an even base.

Bake 10 minutes

Remove and spread jam while still hot. 

Topping

Mix eggs and sugar, 1 minute, speed 4

Add Coconut, fold in, speed 2 , 15 seconds

Tip on to jam and spread evenly with 2 forks. 

Bake 30 minutes. 

If browning too much, cover with foil

Let cool in pan. 

Cut into 16 slices

Surprise Biscuits

This recipe was given to me by a neighbour. They are the only biscuits her 98 year old Mother in Law ever made.  She said she had no idea why they were called surprise.   After making them several times, I think I know.  To the basic recipe, you can add almost anything.  What a surprise. ,!

These are , left, Peanut butter, right, Chocolate with added chocolate chips. 

From the basic recipe, I have made

Ginger nuts

Choc Chip

Monte Carlos

Coconut 

Can’t wait to try

Seeds and spices

Jam drop

Peanut, (3 heaped Dessertspoons of crunchy peanut butter)

Double Chocolate ( 15 to 20 g Dutch cocoa powder and 1 handful of both dark choc chips and white choc chips.)

Wholemeal .

Basic recipe

170g sugar ( I use raw caster )

113 butter g,  room temperature. 

225 g Self Raising flour,

1 egg

1 teaspoon vanilla ( optional)

Method

Set oven 170 ff

Cream butter and sugar, 1 minute, speed 4, ( scrape down after 30 seconds)

Add egg, mix, 30 seconds, speed 4

Add flour, 30 seconds, speed 4

Add vanilla if using, 10 seconds, speed 4.

Using a teaspoon or a spring loaded 4 cm ice cream scoop, place dough onto lined baking sheet.

Bake 15 minutes or until brown around edges. 

Leave on tray for 5 minutes and then on wire rack to cool.

Notes

To add extra ingredients, add after basic mixture is completed.

Ginger nuts, 2 Tablespoons of both ground ginger and golden syrup.

Choc Chip, a small handful of each Choc Chips, and chopped Walnuts and dried Cranberries. 

Monte Carlos, butter cream and Raspberry jam. 

Ginger and Molasses, 2 Tablespoons ground ginger and 1 tablespoons of BOTH golden syrup and molasses.

I usually make double of the basic mix and make 2 different flavours.

The basic mix makes about 36 biscuits

They keep well for a week in an airtight tin. 

These are Monte Carlo and Choc Chip. 

Flavour Bombs.

Flavour Bombs are intensely flavour pastes and sauces that can be frozen and added to Chicken, Pork, Beef, Veal or Tofu.
They can be added to food to be cooked in Slow Cookers( Crock Pots), Tray Bakes, TMX or Casserole dish in oven.
Make in bulk and freeze according to number of serves.
As I test more generic flavours, I will add to the list.
Number 1, a simple Bomb
This makes enough for 4 large serves, ( I used 1/2 to make 2 serves)

1 Tablespoon each of Sweet Chilli sauce, Soy sauce, Maple Syrup,
1/2 Tablespoon TMX Veggie stock.
Mix together.

Add Chicken Thighs ( trimmed and cut in half) to Slow Cooker, add paste and stir. ( no liquid)
Turn pot on and select slow, medium or high , depending what suits your time frame.
Add mushrooms when chicken is nearly  cooked and peas when cooked.
Thicken with 2 teaspoons of Cornflour mixed with a little water.  .

Reheats well.

Serve with rice or mashed potato.

Flavour Bomb 2. A High Octane Bomb, used 3 ways.
Basic flavours with the addition of either, Stock Or Tomato Or Coconut milk. OR a mixture of liquids.  You decide.

This baked Chicken has Flavour Bomb, Coconut Milk, Diced Tomatoes and stock.

This vegetarian tray bake of Pumpkin has a Flavour Bomb and Diced Tomato added. Sweet potato, Carrot, Zucchini or Eggplant, or a mixture would be equally nice. I added chick peas and Meredith Feta.

Ingredients
You can use fresh or paste from a tube or jar.  No particular flavour dominates.  So add more of a particular flavour if you wish.
1 Dessertspoon of each
Garlic
Ginger
Lemongrass
Red curry paste
Soy sauce

1 teaspoon of Chilli flakes

Zest and juice of a large fresh lime. 2 limes if small.

Mix all together and place in a small Zip lock bag. Freeze.

When require, remove amount suitable for quantity of veggies or protein.  Add stock, diced tomato or Coconut milk.

Examples.
1 large Chicken, 1/2 Flavour Bomb, 1 tin of Coconut milk, 1 cup of stock.
Place chicken in baking pot with lid, pour mixed ingredients and bake covered 30 minutes. Hot oven.
Remove lid , baste and cook for further 30 minutes brown chicken.
Serve with carb of choice and green veggies or salad.
Note
Because I used Organic Coconut milk it had the cream floating on top. I put the Flavour Bomb, coconut milk and stock in the TMX and cooked it at 100 degrees/ 10 minutes/ speed 2.
Then tipped over the chicken.
When cooked this will produce a mild flavoured sauce.  Do a taste test and if a stronger flavour is required, stir a bit more of the FB in.

Baked Pumpkin. Tray Bake
Chunks of pumpkin ( or other veggies ) pre roasted until nearly cooked.
Mix together  1/2 Flavour Bomb (  or less depending on quantity of veggies) with 1 tin of diced tomatoes and 1/2 tin stock.
Pour over veggies and bake until fully cooked. .
                            OR
Mix raw veggies with FB and tomato mixture, cover with foil and bake until cooked.  Uncover and brown under grill.
Note
I added a tin of chick peas to dish and served with Meredith Feta.

Garden Greens and Quinoa Pilaf

I have a very large Chinese Cabbage ( Wombok) that is a bit moth/grub eaten.  I don’t want to waste it is truly organic.  FOOD52 had a recipe for ‘One Pot Kale & Quinoa Pilaf’, that could be adapted to suit my purpose.

I converted the recipe to TMX and made a smaller amount. 

The recipe as presented makes 4 serves as a side. 

Ingredients

60 g Quinoa, washed

Large bunch of greens, ( my cabbage (Wombok)  weighed 200g but could easily double this. )

Oil, 1 Tablespoon of oil of choice.  I used Walnut. 

1 lemon, zest and juice

2 Tablespoons of green onion tops, sliced

1 Tablespoon of roasted Pine nuts.

1 to 2 Tablespoons of Goat Cheese. ( I used Marinated Meredith Feta ) 

Salt and Pepper. 

Instructions 

Mix oil, Lemon, onion tops, in serving dish and set aside. 

Place 1 litre of water into TMX bowl and place basket with Quinoa into bowl.

Depending on what greens are used, separate stalks from leaves. 

Set greens aside except for Kale. 

Kale leaves are added to Quinoa and steamed for 18 minutes. Stems discarded. 

Chinese cabbage ( Wombok)  , stems finely sliced and added to Quinoa and leaves shredded and added in last 5 minutes. 

Silver beet, same as Lombok. 

Baby spinach added in last 5 minutes. 

When steamed, mix greens through Quinoa and tip onto oil mix in serving dish.

Fold together and serve with Pine nuts and feta on top. 

Can be served cold or at room temperature.  Adding Pine nuts and Feta just before serving.

    

Kefir Bark

I love my Kefir.  It is so easy to make and carries so many good bacteria. The problem is that I don’t want to heat it as this will kill most of the good bacteria. I have made Lemon Icecream which is lovely.  What else?
When I saw a recipe for frozen yoghurt bark I thought I could probably make same with thick Kefir. if your Kefir is thin you may have to strain it .  You can use several layers of Chux, a Jelly bag or cheesecloth.
Spread the Kefir into baking paper placed on a flat tray that will fit Flat into your freezer.

The additions are up to you.
I used dark chocolate , ginger infused coconut flakes and caramel balls.
When ready, freeze.  Serve while frozen or partially defrosted.
I will cut into 16.

Peek - a -boo - pear pudding

The directions for this delightful pudding are available on Forumthermomix.

Quinoa and Broccoli Rice

This recipe is particularly suited to the TMX, but could be made in a machine that will slice the Broccoli into rice and then another that steams.
I am dressing it with lemon juice , salt and pepper and serving it as a base for kababs.
As a side , 4 serves,
Ingredients
60 g Quinoa
100g Broccoli florets

Instructions
Wash Quinoa in TMX basket, set aside in basket
Place Broccoli in TMX bowl, chop, 4 seconds, speed 5.
Tip on top of Quinoa
Place a litre of  water into TMX bowl.
Place basket into bowl and cook 18 minutes, Varoma temperature, speed 3.
Use hot  or when cool refrigerate.

Particually nice dressed with lemon juice and zest.
Notes.
Makes 3 cups, 300g.
Calories 257
Carbs 37.5
Fibre 10
Protein 12
Serves 4 as a side. Calories 75

                                                                                                 

Bread rolls, mixed in TMX and baked in Air Fryer

In 2014 I posted a recipe for bread rolls mixed in TMX and cooked in an Air Fryer. I have recently bought another Philips Air Fryer.  This later model is manual and hotter than the previous one which was digital.
Testing for the original recipe, it proved simpler. Using 1/2 No Fuss bread recipe. Rise until double. Form into 6 rolls.
Rise in pan that will fit into basket of AF.
Temperature setting 160 degrees.
Bake from cold, 7 minutes. ( I used a timer )
Turn over rolls.
Bake 7 minutes.

Crispy Coconut Biscuits

I was given 2 large jars of Whole Ground Coconut Paste.  No recipes on Google for this unusual ingredient. So I made up a recipe based on several on the Internet. This biscuit has proved to be the most popular biscuit that I have ever made.  I have made 3 batches in the last week.
I just had to find a substitute for the Coconut Paste.  I started by mixing , by WEIGHT, equal parts of desiccated coconut with coconut oil.  Bingo.  When tested by making biscuits using this, they were perfect.
I mixed 100g of desiccated coconut with 100g of coconut oil, in TMX,  Speed 8 for about 30 seconds.  Scrape down and mix again. speed 8 for 30 seconds. This is enough for 2 lots of 36 biscuits.  It is shelf stable so doesn’t need to go in fridg.

Ingredients
110g of soft butter
190g caster sugar
1 egg
100 g coconut paste
200g SR flour
Pinch of salt

Process
Line 3 baking trays with baking paper.
Set oven 170ff

Mix sugar and butter, 30 seconds, Speed 4, scrape down
Add coconut paste, mix 2 minutes, speed 4, scrape down
Add egg, mix 20 seconds, speed 4
Add flour and salt, mix on kneading function until flour is incorporated.  ( May need to scrape down and give another short mix.
Using a very small ice cream scoop , place small mounds on baking trays. ( use a teaspoon if scoop unavailable. )
Gently press a small cube of ginger or dried sour cherry or 1/4 walnut into biscuit.
Bake 15 minutes.  They will crisp up as they cool.
Remove from tray to cooling rack.
Makes 36, or less if larger.