Thursday, September 24, 2020

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.



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. 


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


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. 


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

Monday, September 14, 2020

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.
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

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.

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

Thursday, September 10, 2020

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
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. 

Thursday, September 3, 2020

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.


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


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. 


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.