Thursday, December 31, 2020

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 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.


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. 


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 


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. 


Foil or baking paper may work instead of silicone.

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

Saturday, December 12, 2020

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


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 


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. 


Last night Lobster, tonight Tuna Mornay