tag:blogger.com,1999:blog-39079053811365253322024-02-20T20:42:20.147-08:00Chook womanelizabethhttp://www.blogger.com/profile/18309907415177637045noreply@blogger.comBlogger495125tag:blogger.com,1999:blog-3907905381136525332.post-5294440471851789532023-11-17T15:36:00.000-08:002023-11-17T15:36:55.423-08:00Sri Lankan Coconut and Cardamom Jelly<p> 1 can coconut cream , made up to 1 litres with water</p><p>100g custard powder </p><p>250 sugar</p><p>1 tablespoons of vanilla</p><p>1 dessert spoon Cardamon powder</p><p>Place all in TMX jug and mix 20 seconds/ speed 4</p><p>Then 10 minutes/ 100 degrees/ speed 3</p><p>Pour into well oiled mould and set in fridge. </p>elizabethhttp://www.blogger.com/profile/18309907415177637045noreply@blogger.com0tag:blogger.com,1999:blog-3907905381136525332.post-85506145251107897372023-09-11T16:49:00.002-07:002023-09-11T17:00:05.725-07:00Marmalade , dried sour cherries and oat bread. For BREAD MACHINE .<p> If you have an electric Bread Machine I implore you to make the loaf. I have given this recipe to many people and everyone loves it. It is similar to a fruit loaf only has more background flavour and more substantial because of the oats. Beautiful toasted. </p><p>Inspiration for this recipe is from ‘ Bread Machine Magic’ by Linda Rehberg, Lois Conway. I have adapted the recipe to Australian conditions. I downloaded the Book from Kobo, a reading platform. </p><p>Ingredients</p><p>1/2 cup ( 65g ) Rolled oats</p><p>1 cup milk</p><p>1/2 cup ( 130 g ) Orange Marmalade </p><p>1 dessertspoon butter</p><p>1 teaspoon salt</p><p>2 cups Bread flour.1 1/2 teaspoons of active yeast </p><p>2 handfuls of dried sour cherries or dried cranberries or currants or raisin .</p><p>Method</p><p>Place all ingredients EXCEPT dried fruit into machine bucket in order listed. </p><p>Set machine for basic, 3 hours and 20 minutes. Medium crust. </p><p>Add dried fruit at beep .</p><p>Remove and cool on rack. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOK1qpCvv8coRaJS5UnagCRY3udzkMzhtMFaV_-CKCcOGh_wEtB0g9PCj__Q0rkU_AjAhNJpiVNMq2vcV3qFU7NFfsmQOmhZFIjI5FmB6w-VTJx-jyMH95pK8s_EmwAlIDwbT6IXj40UDYmFYUfD0tPzuoFhzBYO8ZB2Ou_aCtA6ZCzA0vaROeKqPe3zA/s2822/IMG_1905.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2639" data-original-width="2822" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOK1qpCvv8coRaJS5UnagCRY3udzkMzhtMFaV_-CKCcOGh_wEtB0g9PCj__Q0rkU_AjAhNJpiVNMq2vcV3qFU7NFfsmQOmhZFIjI5FmB6w-VTJx-jyMH95pK8s_EmwAlIDwbT6IXj40UDYmFYUfD0tPzuoFhzBYO8ZB2Ou_aCtA6ZCzA0vaROeKqPe3zA/s320/IMG_1905.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrwEWA_Vt_fhGav9I28JfNuZQm4TTwMqYZXrZyW6HXzTKY62uTqoo4JfYxwT8cUbAhSQcg27YnU-xdCaZoU9rMqalSFqE8seEncc_1rMl2La8jrzJKGBLWwy1Ujig_Cg5OEk6ked7OlpwMi8qtKhnX0R5mWW5YYseehepwfHTH10LYM_IaHmtBkW4wwgc/s4032/IMG_1888.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrwEWA_Vt_fhGav9I28JfNuZQm4TTwMqYZXrZyW6HXzTKY62uTqoo4JfYxwT8cUbAhSQcg27YnU-xdCaZoU9rMqalSFqE8seEncc_1rMl2La8jrzJKGBLWwy1Ujig_Cg5OEk6ked7OlpwMi8qtKhnX0R5mWW5YYseehepwfHTH10LYM_IaHmtBkW4wwgc/s320/IMG_1888.jpeg" width="240" /></a></div><br /><p></p>elizabethhttp://www.blogger.com/profile/18309907415177637045noreply@blogger.com0tag:blogger.com,1999:blog-3907905381136525332.post-82142903142978945812023-09-11T12:37:00.002-07:002023-09-12T11:08:05.258-07:00Brazilian cheese puffs<p> These are easy and delicious little nibbles. </p><p>Ingredients </p><p>70 g cheese. Cheddar or Gruyère or Parmesan </p><p>60 g EVOO </p><p>170 Arrowroot flour</p><p>1 teaspoons salt </p><p>Method</p><p>Heat oven to 400 degrees</p><p>Lightly grease a small muffin tin with oil</p><p>Grate cheese in TMX or on grater</p><p>Add rest of ingredients and mix to a smooth dough.( speed 4 10 seconds)</p><p>1/2 fill muffin tins </p><p>Bake 15 to 20 minutes or until well risen and light brown.</p><p>Remove from tin and cool on rack.</p><p><br /></p><p>Notes.</p><p>Best eaten warm. Can keep and refresh in Air Fryer for 1 to 2 minutes. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKpUeD7Ob50wZbCLJvqY7-56pZHScVcPCGC5jPQVZD8PH0cSVdF94Mzl0Yu_a0Fy2M86L9oP2sWPD-pHh-r_W4tZTUyGljRn9Jn0CnRCaThkGN9jDS2232UJmiDy2O6_mKgvjqJk01isfOd8g_Th3RUIqwKOtvNU9OWyQ7tqD67iKa53-0DlR-wNQwCCE/s4032/IMG_7095.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKpUeD7Ob50wZbCLJvqY7-56pZHScVcPCGC5jPQVZD8PH0cSVdF94Mzl0Yu_a0Fy2M86L9oP2sWPD-pHh-r_W4tZTUyGljRn9Jn0CnRCaThkGN9jDS2232UJmiDy2O6_mKgvjqJk01isfOd8g_Th3RUIqwKOtvNU9OWyQ7tqD67iKa53-0DlR-wNQwCCE/s320/IMG_7095.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><p><br /></p>elizabethhttp://www.blogger.com/profile/18309907415177637045noreply@blogger.com0tag:blogger.com,1999:blog-3907905381136525332.post-64417691003329117122022-03-06T21:21:00.002-08:002022-04-11T20:43:11.663-07:00Marie-Helene’S Apple Cake<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDdFUfkWjt7c3iQIeb1qHA8f89O5CugJk7xpfCH-5G_3N3w1ahgTSvXz9A8dbdQcfqz8jemrZjIL2RXC5JZ96qIx6TbeiLWeQlr2-NBLFAlb8q7tJUdYEE4jgZVHHZ_Vrw5RIN5YkUp3t6gnZp2zT1XrKXe6b2qgm4ktJmdV5T5mha26CFeJuGvd5a/s3773/C6C772B8-D511-4D45-B1FC-B3B843B9EABA.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2828" data-original-width="3773" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDdFUfkWjt7c3iQIeb1qHA8f89O5CugJk7xpfCH-5G_3N3w1ahgTSvXz9A8dbdQcfqz8jemrZjIL2RXC5JZ96qIx6TbeiLWeQlr2-NBLFAlb8q7tJUdYEE4jgZVHHZ_Vrw5RIN5YkUp3t6gnZp2zT1XrKXe6b2qgm4ktJmdV5T5mha26CFeJuGvd5a/s320/C6C772B8-D511-4D45-B1FC-B3B843B9EABA.jpeg" width="320" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgOvEaBOk-BwLkLSTjeQT7FwTFEIYi5qoWLJdq5qv17K6BoA3WWRuQU57lYtCf2TeVZbPbsqBqa0UxTzjQTLtGM0UBzL_jkECDRAhU5xWezeDL_ZHiLtGnSUK1qvOFv_9e72HPgs8P_0rVEYOsnU717h18gqGtpSv7cH23Uj7inIQl75QGPBZeHGDv9=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgOvEaBOk-BwLkLSTjeQT7FwTFEIYi5qoWLJdq5qv17K6BoA3WWRuQU57lYtCf2TeVZbPbsqBqa0UxTzjQTLtGM0UBzL_jkECDRAhU5xWezeDL_ZHiLtGnSUK1qvOFv_9e72HPgs8P_0rVEYOsnU717h18gqGtpSv7cH23Uj7inIQl75QGPBZeHGDv9=s320" width="320" /></a></div><br /> This simple Apple Cake is adapted from Dorie Greenspan’s recipe to TMX. <p></p><p>Dorie stresses the need for 4 different types of Apple. After making the cake several times I agree that the different Apples make this a stand out recipe. There is just a hint of Rum which lifts the minimal amount of cake. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh2pprV9Z8wcWTXjdBooFhe0Xjm-X0LCm0JT_2DdHj0oqzFGt3TCTp6IW8GHjO2b9wJDG0qOf_vaq_iy19H1aO8mT8uBUG33Orqa_Km0rSrswH4hj2YWfMyrm-b6zSjQNCoDbY_Ya0V6jOhB6D_aksUYLaQMxmqwnerjgKsnsSr8_19-oHwQLyBO-jR=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEh2pprV9Z8wcWTXjdBooFhe0Xjm-X0LCm0JT_2DdHj0oqzFGt3TCTp6IW8GHjO2b9wJDG0qOf_vaq_iy19H1aO8mT8uBUG33Orqa_Km0rSrswH4hj2YWfMyrm-b6zSjQNCoDbY_Ya0V6jOhB6D_aksUYLaQMxmqwnerjgKsnsSr8_19-oHwQLyBO-jR=s320" width="320" /></a></div><div><br /></div>Peel, core and dice the apples. Mix the cake batter in the TMX. Pour batter over apples and fold all together. Tip into lined baking dish. Keep at room temperature for up to 3 days. Serves 6 to 8. <div>Ingredients </div><div><br /></div><div>4 large Apples, different types if possible.</div><div><br /></div><div>115 g butter, melted and cooled</div><div>95 g sugar</div><div>2 large eggs</div><div>3 dessertspoons of Dark Rum</div><div>1 teaspoon vanilla</div><div>95g plain ( all purpose ) flour</div><div>3/4 teaspoons baking powder</div><div>Pinch of salt</div><div><br /></div><div>Method</div><div>Peel and core apples.</div><div>Cut each apple into 24 cubes. </div><div>Place in large basin. </div><div>Place sugar and eggs in TMX bowl and beat 1 minute/ speed 4</div><div>Add Rum and Vanilla, beat 1 minute/ speed 4.</div><div>Add flour, baking powder and salt and mix, 30 seconds/ speed 4</div><div>Add cooled butter, mix 30 seconds/ speed 4.</div><div>Pour batter over Apples and fold in until all Apples are coated in batter. Tip into a lined 20 cm baking dish. </div><div>( I lined the base with baking paper and brushed sides with cake release. ) </div><div>Bake 50 to 60 minutes in preheated oven, 350 F / 175 C. </div><div>Slip a knife around the edge of cake to make sure no Apple is stuck to the dish. </div><div>Serve as is or with custard, or cream or ice cream. </div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEixcSx75n-ZXKYv14V84xEgN4EgtvNLO89R0dZk8a3eH18mS-fovK3NK6m0t29zyciDanVnWqqP1EvclE4ZuUwBE2Nt2UwZkOogwfVLbGTODb4QuyoWvHNnZWzxYcLRXL_Kw3VAmUbO2IuYqemWzlP8ydeXC_xN_zllDd9Nv7xPPhxWcZnBADMOmTeT=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEixcSx75n-ZXKYv14V84xEgN4EgtvNLO89R0dZk8a3eH18mS-fovK3NK6m0t29zyciDanVnWqqP1EvclE4ZuUwBE2Nt2UwZkOogwfVLbGTODb4QuyoWvHNnZWzxYcLRXL_Kw3VAmUbO2IuYqemWzlP8ydeXC_xN_zllDd9Nv7xPPhxWcZnBADMOmTeT=s320" width="320" /></a></div><br /><p>Will make 10 cup cakes , baked in well oiled cupcake tray. 175 degrees , 20 minutes. </p></div>elizabethhttp://www.blogger.com/profile/18309907415177637045noreply@blogger.com2tag:blogger.com,1999:blog-3907905381136525332.post-14926629334893945602022-02-09T15:10:00.003-08:002022-02-11T18:55:34.676-08:00All Bran, fruit and nut loaf<p> This is a large loaf and slices into 18 generous slices. I baked it in a bread tin with lid and removed the lid 1/2 way through. </p><p>I added cubes of preserved ginger to the fruit mix and it lifted the loaf taste profile. I also added dried Apricots , Dates and dried Sour Cherries. </p><p>The approximate calories per slice 170</p><p> Carbs per slice 23</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhwtafE0yVknK7kLi47i6C4fLmfdq8xBcDNlsQOJZppunK1E2dKSasP7lOL5hPjV6u1mxKFt_U_gHmz7pesMggEWsMwpyAr2wWUCH_zker6iqEkfEEawFTf00m2lcGOyehES3bkc954uO_L0obRcCb-3rHceHRUdRGrCMD8qFEEXGsDLiOAXgeQmqPC=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhwtafE0yVknK7kLi47i6C4fLmfdq8xBcDNlsQOJZppunK1E2dKSasP7lOL5hPjV6u1mxKFt_U_gHmz7pesMggEWsMwpyAr2wWUCH_zker6iqEkfEEawFTf00m2lcGOyehES3bkc954uO_L0obRcCb-3rHceHRUdRGrCMD8qFEEXGsDLiOAXgeQmqPC=s320" width="320" /></a></div><br /><p>Ingredients and method</p><p>2 cups All Bran</p><p>2 cups milk</p><p>2 dessertspoon Golden Syrup </p><p>SOAK ALL TOGETHER OVER NIGHT, then</p><p>Add 1 cup of mixed dried fruit , stand for 1 hour.</p><p>Tip all above into TMX bowl, mix reverse , speed 4 , 10 seconds. </p><p>Add 2 cups SR flour, </p><p>1/2 cup Raw caster sugar</p><p>1 cup chopped Walnuts</p><p>1 generous teaspoon of mixed spice. </p><p>Mix, speed 4 until all flour is mixed in. (10 seconds approximately)</p><p>Pour into lined tin and cover. Remove cover 1/2 way through.</p><p>Bake at 160 ff , 1 hour and 10 minutes. </p><p>Test with veggie knife, if not cooked bake a further 10 minutes. </p>elizabethhttp://www.blogger.com/profile/18309907415177637045noreply@blogger.com0tag:blogger.com,1999:blog-3907905381136525332.post-39127344163955269892021-12-12T13:26:00.005-08:002021-12-13T18:31:09.479-08:00Ginger Sponge, made in Thermomix.<p> My hairdresser requested a Ginger Sponge for Christmas. I have never made a traditional sponge as my Mum was the Queen of Sponges. Especially the Passion Fruit one. </p><p>I did a test run in my 50 year old Kenwood. However smoke started to billow at the end of 20 minutes. So I consulted Cookidoo in my new 6. </p><p>I took the recipe from Cookidoo and substituted some of the flour with the ginger spices. Excellent result and far easier, ( no triple sifting of dry ingredients or adding sugar gradually ) </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg0m7q2wbfsRFm3inpcU3LOPVT_Xq8pTQ8veIxpdUbmkdWg7u4sWvkI83GoFyT30IXJFciCfF6lrxuEdUOm3nhl7h2n6H_AZ9q2Cl58qZKLSpvGJcYgfCWeWrV6aebT88Sx4jASA0RkFFTtxWJt-Y31fGksdx7C9aq28pl5PkipEnq8rsJ9LXDHPkh6=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEg0m7q2wbfsRFm3inpcU3LOPVT_Xq8pTQ8veIxpdUbmkdWg7u4sWvkI83GoFyT30IXJFciCfF6lrxuEdUOm3nhl7h2n6H_AZ9q2Cl58qZKLSpvGJcYgfCWeWrV6aebT88Sx4jASA0RkFFTtxWJt-Y31fGksdx7C9aq28pl5PkipEnq8rsJ9LXDHPkh6=s320" width="320" /></a></div><div><br /></div><div>Pre heat oven 350 degrees.</div><div>Brush the sides and base of 1cake pan , 22 cm x 7 cm with cake release or butter</div><div>Line the base of cake pan with baking paper. </div><div>The cooked cake will fill the pan. </div><div><br /></div><div>Ingredients </div><div><br /></div><div>Ginger mixture</div><div>2 teaspoons cocoa</div><div>2 teaspoons ground ginger </div><div>1 teaspoon cinnamon</div><div>1/2 teaspoons of cream of tartar</div><div>Mix together in small bowl and then push through a fine strainer into another room bowl. </div><div>Set aside. </div><div><br /></div><div>4 jumbo eggs, ( I used 5 large )</div><div>125g caster sugar</div><div>1 teaspoon vanilla</div><div>128 g plain flour ( you won’t use all )</div><div>1 teaspoon of baking powder</div><div>Pinch of salt.</div><div><br /></div><div>Method</div><div>Insert butterfly and add, eggs, sugar and vanilla.</div><div>Beat 6 minutes/100 degrees/ speed 4</div><div>Then beat, 6 minutes/ speed 4</div><div>Set scales and add ginger mixture.</div><div>Add baking powder and enough flour to weigh a total of 128 g. ( you will have a little flour leftover. )</div><div>Mix 4 seconds/ speed 3. </div><div>Remove butterfly and gently stir flour into mixture with spatula. </div><div>Pour into pan.</div><div>Bake 20 to 25 minutes. Test with wood skewer. </div><div> ( under cooked will sink in the middle, over baked will be dry )</div><div>Run knife around tin and leave in tin for 10 minutes before removing. </div><div>Allow to cool completely before cutting in half horizontally. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgCqBdpRGYhM3Ux37tQVVJ2Sl17Qf2CXawD9flFqIokwFbdKXCq01AvNxtCpxegC2vBn4cmd8p76p_UqK9gZIetjAXc0R6kHg4xDI_YHW2qP23XH7vLsIokgQrvdcKac-YPlGb9c8mNsg05ugjL1Y-zgCmF9Ag6WnzFJtbv47tgiKHKmExWkSpDHR1h=s3906" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2371" data-original-width="3906" height="194" src="https://blogger.googleusercontent.com/img/a/AVvXsEgCqBdpRGYhM3Ux37tQVVJ2Sl17Qf2CXawD9flFqIokwFbdKXCq01AvNxtCpxegC2vBn4cmd8p76p_UqK9gZIetjAXc0R6kHg4xDI_YHW2qP23XH7vLsIokgQrvdcKac-YPlGb9c8mNsg05ugjL1Y-zgCmF9Ag6WnzFJtbv47tgiKHKmExWkSpDHR1h=s320" width="320" /></a></div><br /><div><br /></div><div>Notes. </div><div>Use eggs at room temperature </div><div>For an extra ginger hit , I minced some preserved ginger with lemon juice then added pure icing sugar to spread on top. </div><div>The original Ginger Fluff Sponge is lighter and more fragile in texture. </div><div>Fill with cream.</div><div><br /><p><br /></p></div>elizabethhttp://www.blogger.com/profile/18309907415177637045noreply@blogger.com0tag:blogger.com,1999:blog-3907905381136525332.post-63753612676694715792021-12-06T17:33:00.004-08:002021-12-10T10:32:29.856-08:00Oatmeal crisps<p> These light crispy oatmeal biscuits are to be included in my Xmas gift boxes. They are a light shortbread biscuit. You may leave them plain or add a topping of choice. </p><p>Makes 36 using a 1 inch spring loaded icecream scoop. </p><p>This recipe was adapted to TMX from Lovelylittlekitchen blog. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg6fgjwncnc-6FpKjdRMBaxBtyW3yrzXRGPdk7Mnwl8KLeoEVL8g4i3tVEccGfVuSiXtjqy532qVzZPx1wavUZeWNjLiJ_oMxN2V_XE4wV0CKZBcSXPLncDcZVwWgDOspIXemxID2_M1AJEHhYbSRl8CDRvoAb_128c8JrNh3614dcPRpn63J8XaQtX=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1598" data-original-width="2048" height="250" src="https://blogger.googleusercontent.com/img/a/AVvXsEg6fgjwncnc-6FpKjdRMBaxBtyW3yrzXRGPdk7Mnwl8KLeoEVL8g4i3tVEccGfVuSiXtjqy532qVzZPx1wavUZeWNjLiJ_oMxN2V_XE4wV0CKZBcSXPLncDcZVwWgDOspIXemxID2_M1AJEHhYbSRl8CDRvoAb_128c8JrNh3614dcPRpn63J8XaQtX=s320" width="320" /></a></div>Ingredients <p></p><p>1 cup of butter, ( 227 g )</p><p>1/2 (cup caster sugar, ( I used Raw caster sugar ) 120g</p><p>1 teaspoon vanilla </p><p>1 cup of plain flour, 150g</p><p>1 1/2 cups of rolled oats, milled in TMX to a powder. ( 20 seconds , speed 9 ) 135g</p><p>Method</p><p>Cream butter , vanilla and sugar for 1 minute , speed 4 , scrape down. Mix for 30 , speed 4 seconds.</p><p>Add flour and milled oats. Mix 20 seconds, speed 4. </p><p>Tip into a bowl so that it is easy to scoop out. </p><p>Set oven to 350 f, ( 180 c)</p><p>Place 1 inch size balls on lined baking tray. Spread with damp fingers to 2 1/2 inches. </p><p>Bake 10 to 15 minutes or until light brown around edges. </p><p>Let set up on tray. Then remove to wire rack. Store in Air tight container. </p><p><br /></p>elizabethhttp://www.blogger.com/profile/18309907415177637045noreply@blogger.com0tag:blogger.com,1999:blog-3907905381136525332.post-50473671486812696632021-11-11T20:40:00.001-08:002021-11-11T20:40:19.429-08:00Nectarine and Blueberry Tart<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgDGHgsdcM7dwlJJxYCr3HO4qrMEhcuwKtgiFdMgoKFDDQ9ERt7SUuaRcWyuJJTFnjk3f2QRq_O3K3Oa5d8-mDv4hG_hdotbPsy5VTq4Djpi6Z7SJfP3mhbS5SG5h9eQocpeM7sC5-u5s/s2048/C8B2E5E5-5BE1-4B74-8890-027346C1E024.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgDGHgsdcM7dwlJJxYCr3HO4qrMEhcuwKtgiFdMgoKFDDQ9ERt7SUuaRcWyuJJTFnjk3f2QRq_O3K3Oa5d8-mDv4hG_hdotbPsy5VTq4Djpi6Z7SJfP3mhbS5SG5h9eQocpeM7sC5-u5s/s320/C8B2E5E5-5BE1-4B74-8890-027346C1E024.jpeg" width="320" /></a></div><br /> <p></p><p>Inspiration for this tasty tart was an item in the Guardian newspaper. Jimmy Barney’s and wife have published a cooking Book. 3 recipes from the book were printed in the Guardian. </p><p>One was for a simple tart. I had leftover custard and Puff pastry, 2 nectarines that refused to ripen and always keep some Blueberries in freezer. Walnuts always in pantry. </p><p>Process</p><p>Line a metal pie dish with puff pastry, rolled thin. Trim</p><p>Cover base of pastry with ground Walnuts, ( could use almonds or hazelnuts)</p><p>Slice Nectarines from the pip ( about 8 slices from each nectarine)</p><p>Fill the gaps with Blueberries.</p><p>Pour parcooked custard over fruit. </p><p>Bake at 180 ff until custard is set. </p><p>I used Auto Fruit Flan setting on my Miele Combi oven. </p><p>Notes. </p><p>Apricot, Peaches or Pears can replace the nectarines. </p><p>The custard recipe is that used for Portuguese Custard Tarts on this blog. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguVwwUrAcV_bjhYBd2cMN2qdBtTU0LQeCKLpC86FqvK9o5T6iHhi5fZtUWFqZpqD5__y8pBf_WPebGHEKW4BZQnn5wh4nqqysWSQ4P9amlaOZNEI8N0bEBUI7C3ZEsbJV5_lsJ5pxCFOY/s2048/B59FAC83-C577-40D9-A2A5-3DEF82FEFEF5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguVwwUrAcV_bjhYBd2cMN2qdBtTU0LQeCKLpC86FqvK9o5T6iHhi5fZtUWFqZpqD5__y8pBf_WPebGHEKW4BZQnn5wh4nqqysWSQ4P9amlaOZNEI8N0bEBUI7C3ZEsbJV5_lsJ5pxCFOY/s320/B59FAC83-C577-40D9-A2A5-3DEF82FEFEF5.jpeg" width="320" /></a></div><br /><p><br /></p><p><br /></p>elizabethhttp://www.blogger.com/profile/18309907415177637045noreply@blogger.com0tag:blogger.com,1999:blog-3907905381136525332.post-88080967564763041932021-09-25T14:06:00.000-07:002021-09-25T14:06:04.346-07:00Pumpkin Ravioli, made with Wonton wrappers<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQIfo8QjpyCIGI5ska6WXI85NXE6j7q282o6B_Te6iofphwvlOgFFy6ohIY4MPGMSiKpJADDRYUmPE0BPBllM13Fhf339VmxKT1arhWYUNzGxkjyK5bHwf7qcQ70pPVXD5SVehlJbk6-M/s2048/C953DF25-287A-4915-B322-30F9E5006F4B.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQIfo8QjpyCIGI5ska6WXI85NXE6j7q282o6B_Te6iofphwvlOgFFy6ohIY4MPGMSiKpJADDRYUmPE0BPBllM13Fhf339VmxKT1arhWYUNzGxkjyK5bHwf7qcQ70pPVXD5SVehlJbk6-M/s320/C953DF25-287A-4915-B322-30F9E5006F4B.jpeg" width="320" /></a></div><br /><p></p><p>Pumpkin filling, made with mashed roast pumpkin and spring onion tops , with a pinch of nutmeg. Served with brown butter with sage leaves. </p><p>Tips</p><p>Lay even number of wrappers on bench.</p><p>Brush each alternative one with egg wash.</p><p>Use small spring loaded icecream scoop and place a scoop into the center of the egg washed wonton. ( about a teaspoon )</p><p>Cover with unbrushed wrapper, excluding as much air as possible. </p><p>Press firmly to seal.</p><p>Can trim edges with pastry wheel. </p><p>Cover in single layer with damp tea towel. </p><p>To cook</p><p>Bring large pot of salted water to a simmer boil. Carefully add ravioli. 4 at a time. When they float to the top give them an additional minute. </p><p>Scoop out and place on warmed dish while the remaining are cooked. </p><p>They can be frozen in a single layer and frozen. Cook from frozen. </p><p>Fillings. </p><p>Use what you have available. Jamie Oliver has an extensive list for dumplings. </p><p>Keep several packs of square and round wonton wrappers in the freezer. </p>elizabethhttp://www.blogger.com/profile/18309907415177637045noreply@blogger.com0tag:blogger.com,1999:blog-3907905381136525332.post-86840035528952893442021-09-19T13:41:00.001-07:002021-09-19T13:41:20.475-07:00Puff pops <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9UJvGQimxkBNA6kgJoB2PFT533iurjjf0_nqG7-6h1vNnfNVYfzkCeO0A4NWYofMc7WZNMglAJ0_HKb61AsdW6NjhlbczH6pU3el_zrO8jUzUG0149lNUk_opp_3_p04RoHrHiqsVLos/s2048/41107414-C8FD-4A55-A700-C99032C754B6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1651" data-original-width="2048" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9UJvGQimxkBNA6kgJoB2PFT533iurjjf0_nqG7-6h1vNnfNVYfzkCeO0A4NWYofMc7WZNMglAJ0_HKb61AsdW6NjhlbczH6pU3el_zrO8jUzUG0149lNUk_opp_3_p04RoHrHiqsVLos/s320/41107414-C8FD-4A55-A700-C99032C754B6.jpeg" width="320" /></a></div><p>Tasty finger food. </p><p><br /></p>Ingredients <p></p><p>1 sheet of puff pastry, ( fat reduced ok )</p><p>1 cup of filling. I have tried 3, all successful. </p><p>Method. </p><p>Defrost puff pastry. </p><p>Spread filling to edges.</p><p>Roll a tightly as possible, without pushing filling out. </p><p>Place in fridge for 20 minutes to firm up. </p><p>Slice into 12 pieces. </p><p>Place on lined baking tray. Cut sides up. </p><p>Bake at 200 ff. For 10 to 15 minutes. Air Fryer ok. </p><p>Serve hot/ warm. </p><p>Notes</p><p>I have tried 3 fillings, all successful. </p><p>Spring onion and Parmesan ( at top of page )</p><p>Spinach, feta and spring onion.</p><p>Quince and Apricot spread with chopped Walnuts. ( at bottom of page )</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQLIKIQFwPd-2DCsji_JO0uyAo5AIhIigWj_Y06Kdn7BIKQIlZw10Evn47o9nzttU2XbNW2m2a26D4JjVxgjgb1nASeMLnrbNGuUU3qH7rHCxbgmP22h3od4Ti_chDWwuvxNpIFmjlMQ/s2048/B7040F8A-596A-4EC8-B117-039EFDD5E409.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1862" data-original-width="2048" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQLIKIQFwPd-2DCsji_JO0uyAo5AIhIigWj_Y06Kdn7BIKQIlZw10Evn47o9nzttU2XbNW2m2a26D4JjVxgjgb1nASeMLnrbNGuUU3qH7rHCxbgmP22h3od4Ti_chDWwuvxNpIFmjlMQ/s320/B7040F8A-596A-4EC8-B117-039EFDD5E409.jpeg" width="320" /></a></div><br /><p><br /> </p><p><br /></p>elizabethhttp://www.blogger.com/profile/18309907415177637045noreply@blogger.com0tag:blogger.com,1999:blog-3907905381136525332.post-58275996944140745632021-08-07T18:39:00.001-07:002021-08-21T22:30:20.604-07:00Spice Blend, tastes like Barbecue Shapes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7jluyB4Mb19Oggh_tD0WU-x2yetNJ_56GXc_7ePqAncltrzOES6UuZNwHQiwjeV5XkVRUcqoaMvn95P2W5brd1BhqNtID1wyzqqCzCpXvSa0saJirlxfPvqPg-r7p0A9zaOxbu1d1gtk/s2048/0C344C4E-E5F4-47F3-9F54-BCD6D6C23AB8.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1611" data-original-width="2048" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7jluyB4Mb19Oggh_tD0WU-x2yetNJ_56GXc_7ePqAncltrzOES6UuZNwHQiwjeV5XkVRUcqoaMvn95P2W5brd1BhqNtID1wyzqqCzCpXvSa0saJirlxfPvqPg-r7p0A9zaOxbu1d1gtk/s320/0C344C4E-E5F4-47F3-9F54-BCD6D6C23AB8.jpeg" width="320" /></a></div><br /><p><br /></p><p> Katrina Meynink is one of my favourite recipes developers. I never miss one of her recipes in Goof Food as they are inspirational. I also have her cook book. I have adapted this recipe to TMX. I also have made the basic Spice Mix for storage and add the Parmesan just before use. I have doubled the spice mix as I have added it to home made Trail mix and roasted, and on roast pumpkin. I have also topped bread rolls with it. </p><p>Ingredients </p><p>2 teaspoons sumac</p><p>2 teaspoons onion powder</p><p>3 teaspoons sweet smoked paprika</p><p>3 teaspoons of chipotle powder ( I used 1 teaspoon of chilli flakes)</p><p>3 teaspoons brown sugar</p><p>5 tablespoons of Italian spice mix ( I used 1/2 this amount of Tuscan mix as this is what I had)</p><p>8 tablespoons of finely grated Parmesan. I keep this separate. </p><p>Extra, if available, 1 tablespoon of dehydrated tomato powder. </p><p>Method</p><p>Mix all the spices together, in TMX , blender etc. NOT THE PARMESAN. Set aside in a lidded container. </p><p>Grate the Parmesan and store in a glass container in freezer. </p><p>1/8 th of the spice mix, plus 1 tablespoon of Parmesan is I mix. Mix the spice mixture with the Parmesan. </p><p><br /></p><p>Notes. </p><p>The original recipe was for Roast potatoes with spice mix. Delicious.</p><p>I have added the spice mix without the Parmesan to roasted nuts, first sprayed with a little oil. </p><p><br /></p>elizabethhttp://www.blogger.com/profile/18309907415177637045noreply@blogger.com0tag:blogger.com,1999:blog-3907905381136525332.post-10564596670336681962021-07-31T21:14:00.004-07:002021-07-31T22:50:27.643-07:00Diabetic friendly Brain biscuits <p> I’ve called these ‘ Brain Biscuits’ because the contain both Walnuts and Sunflower seeds. Both excellent brain food. To increase the fibre content I’ve used Wholemeal plain flour and Sunflower seeds. I’ve also used olive oil instead of butter. Then I replaced the sugar with NatVia. </p><p>20 biscuits , for 1 biscuit </p><p>Calories. 77 plus whole walnut for top, Add 15 calories = 92</p><p>Carbs 9 1/2 grams plus whole walnut. Add 0.1 = 9 1/2</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6IYw1jTIhor8_Da43Jbj_zeUjOXYEyn62_fNIqvHowxGMh2_SomMFQ65_djLkLYqtvKuY0VI__v8vGQ4e72bhr8HLcOMoTr8R4RPJ45B1tq-f8k0xMd3yx6W2Cf9tbppUSvJ5OGsw1l8/s2048/F17DA7C1-BDD5-4C10-9A34-3EF592AD5D6E.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6IYw1jTIhor8_Da43Jbj_zeUjOXYEyn62_fNIqvHowxGMh2_SomMFQ65_djLkLYqtvKuY0VI__v8vGQ4e72bhr8HLcOMoTr8R4RPJ45B1tq-f8k0xMd3yx6W2Cf9tbppUSvJ5OGsw1l8/s320/F17DA7C1-BDD5-4C10-9A34-3EF592AD5D6E.png" width="320" /></a></div><br /><p>Ingredients </p><p><br /></p><p>55g olive oil</p><p>90 g NatVita, sager substitute </p><p>1 egg , large </p><p>175 g Wholemeal flour , plain</p><p>25 g pumpkin seeds</p><p>25g Sunflower seeds </p><p>4 teaspoons spice. CinnamonOR Cardamon OR a mixture of favourites.</p><p>1 teaspoon baking powder </p><p>20 walnut halves </p><p>Set oven 170 ff</p><p>Method </p><p>Mix oil, NatVia and egg, 1 minute, speed 4</p><p>Add flour, baking powder, seeds and spice. Mix 30 seconds, speed 4.</p><p>Using a spring loaded icecream scoop. Place 20 ball on lined oven tray. </p><p>Press whole Walnut half into top of balls</p><p>Bake 15 minutes at 170 ff</p>elizabethhttp://www.blogger.com/profile/18309907415177637045noreply@blogger.com0tag:blogger.com,1999:blog-3907905381136525332.post-27604886536515500652021-07-26T20:38:00.002-07:002021-07-26T22:20:37.700-07:00Lemon Marmalade, suitable for Diabetics<p> One of the things that I miss most as a Diabetic, is Marmalade. Not any more. Using my TMX, I have made a more that accessible Marmalade. Very, very low in both Calories and Carbs. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6borKQ36zRHh_-u9k1witkBV2K1hZR8-htdtScZs4Wi9sGgfKHjbYU95NAdqAkhaerJAQUkTMPd9BIASSTQl8M07etdoCNzxUDJz3WsGxaUptLWdSNJiUc38vncqmBn0YF4cl8pR0MLY/s2048/EC02C3A0-1156-4F7F-8833-2E0BBFB492AD.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1700" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6borKQ36zRHh_-u9k1witkBV2K1hZR8-htdtScZs4Wi9sGgfKHjbYU95NAdqAkhaerJAQUkTMPd9BIASSTQl8M07etdoCNzxUDJz3WsGxaUptLWdSNJiUc38vncqmBn0YF4cl8pR0MLY/s320/EC02C3A0-1156-4F7F-8833-2E0BBFB492AD.jpeg" width="320" /></a></div>Ingredients <div>400g of whole Meyer Lemons, cut into quarters, seeds removed.</div><div>1 cup water</div><div>25 g NatVia, sugar substitute </div><div>20 g Chia </div><div><br /></div><div>Method</div><div>Place quartered lemons into TMX bowl and mix, 3 seconds, speed 6</div><div>Add water and cook 20 minutes, 100 degrees, speed 1 . Cup out</div><div>Add sweetener and mix 3 seconds, speed 3. ( taste for sweetness)</div><div>Add Chia and mix , 3 seconds, speed 3.</div><div>Bottle in small sterilised jars.</div><div> Or</div><div>Allow to cool and fill small plastic containers for freezer. </div><div><br /></div><div>Notes</div><div>Will keep in sealed pots for 2 weeks in fridge. </div><div>Freezes well. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwBAl9zTz1tIFwhq_i5Baq9G16hfdivfoBEbv5b-fOxDr9huBKE_MKsra06O3beo1a9HI3M-Z8bNQ2gwdrojoiaXchKrKTzGPYIitMUhltInIsWbXJ4QfFiAuWtDwpEmX1H-3IEJt0oac/s2048/BA943E35-3ACA-4DA9-8AB6-C89CC064B7CB.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwBAl9zTz1tIFwhq_i5Baq9G16hfdivfoBEbv5b-fOxDr9huBKE_MKsra06O3beo1a9HI3M-Z8bNQ2gwdrojoiaXchKrKTzGPYIitMUhltInIsWbXJ4QfFiAuWtDwpEmX1H-3IEJt0oac/s320/BA943E35-3ACA-4DA9-8AB6-C89CC064B7CB.jpeg" width="320" /></a></div><br /><div><br /></div>elizabethhttp://www.blogger.com/profile/18309907415177637045noreply@blogger.com0tag:blogger.com,1999:blog-3907905381136525332.post-25928024520699952282021-06-12T16:59:00.003-07:002021-06-19T19:18:02.411-07:00Substantial Wholemeal Spelt and Seed Loaf. <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1SqAzb2F3Lp1vC6g6lKuVvGWNwPQoJVfMpH-5HvZF8ZeW1R74OgBnlqneBNAgbrIHAKnab3Tvqp3fqKonvPWqDy4SQgsahatbrmzB3bsAcRI7DF1Vpznv9YBKvktJn455JJTArdyy9R8/s2048/471BC4CD-376C-417E-BCF4-3209FE5EB1F7.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1454" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1SqAzb2F3Lp1vC6g6lKuVvGWNwPQoJVfMpH-5HvZF8ZeW1R74OgBnlqneBNAgbrIHAKnab3Tvqp3fqKonvPWqDy4SQgsahatbrmzB3bsAcRI7DF1Vpznv9YBKvktJn455JJTArdyy9R8/s320/471BC4CD-376C-417E-BCF4-3209FE5EB1F7.jpeg" width="320" /></a></div><br /><p></p><p>A meal in a slice. 12 slices from this loaf, ( as picture above), provide 180 calories , 22 carbs, 5 fibre, 6.3 protein. 15 slices from this loaf ……………………provide 144 calories , 18.5 carbs, 2 fibre, 6 protein.</p><p>Ingredients </p><p>400 grams Wholemeal Spelt flour, ( or bread flour )</p><p>44 grams Linseeds( flax seeds )</p><p>44 grams Quinoa</p><p>40 grams Chia seeds</p><p>1 teaspoon Bread improver</p><p>3 teaspoons dried yeast</p><p>1 teaspoon teaspoon salt </p><p>1 teaspoon sugar</p><p>380 grams of warm water</p><p>Method </p><p>Place seeds in TMX or other grinder and blend to a course powder. ( speed 9, 20 seconds )</p><p>Add remaining ingredients and Knead 4 minutes, ( or by hand 20 turns )</p><p>Place in oiled bowl, cover with plastic and allow to rise, in a warm place. </p><p>SET OVEN TO HEAT AT 200ff. </p><p>Tip onto floured bench and flatten and roll into an oblong shape to fit a lined bread tin, </p><p>Tin, 26 cm x 10 x 11 cm high. </p><p>Allow to double, ( in this size tin it will rise to just above the top edge ) it will not rise more when baking.</p><p>Bake in preheated oven at 200 ff degrees, 30 minutes. </p><p>Test with thermometer. Should move quickly to 200f. If not, return to oven for 10 minutes. </p><p>Turn out and allow to cool on wire rack. </p><p><br /></p><p>Notes. </p><p>Freezes well. ( wrap in foil)</p><p>Toasted beautifully. Brings out the flavour. </p><p><br /></p><p><br /></p>elizabethhttp://www.blogger.com/profile/18309907415177637045noreply@blogger.com2tag:blogger.com,1999:blog-3907905381136525332.post-78437423272764190262021-06-05T18:47:00.004-07:002021-06-13T17:49:10.526-07:00Diabetic Turkey Meat Loaf<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoa7YLhVf3wPNuAJ5bDXVjGSqEfvsuAP2aaAGUYf1OVF1v9lPLX0DhZfzmiIXpomOs7ujfBbWDdLyj8215_LsfMVc8Xht6jjlR1a00ERCEDhTvbgH7mFNrjjd058pmP9m1U5yxg-m2fAg/s2048/6BE42EFD-B95D-4BF8-BD5E-AE1C53925DCE.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1491" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoa7YLhVf3wPNuAJ5bDXVjGSqEfvsuAP2aaAGUYf1OVF1v9lPLX0DhZfzmiIXpomOs7ujfBbWDdLyj8215_LsfMVc8Xht6jjlR1a00ERCEDhTvbgH7mFNrjjd058pmP9m1U5yxg-m2fAg/s320/6BE42EFD-B95D-4BF8-BD5E-AE1C53925DCE.jpeg" width="320" /></a></div><br /><p></p><p>This very tasty Turkey Meat Loaf has been adapted from the extremely popular ‘ Chicken Meat Loaf ‘ recipe from this Blog. I have substituted 2% fat Turkey mince and made other small adjustments. </p><p>IT IS EXTREMELY EASY TO MAKE. Using TMX, FOOD PROCESSOR OR BY HAND.</p><p>Ingredients</p><p>500 grams, 2% Turkey mince. </p><p>1 medium size carrot</p><p>1 medium size onion</p><p>1 slice of Wholemeal bread, made into breadcrumbs, crust included.</p><p>60 mls milk, any type</p><p>1/4 cup tomato sauce</p><p>2 eggs, large</p><p>1 large clove of fresh garlic.</p><p>3/4 teaspoon salt</p><p>1/2 teaspoon black pepper</p><p>TOPPING</p><p>3/4 cup tomato salsa</p><p>1/3 cup brown sugar</p><p>8 grams of mustard powder.</p><p> METHOD </p><p>Place onion, carrot and garlic in TMX bowl, chop speed 5/ 5 seconds. Or chop finely by hand.</p><p>Add all remaining ingredients, EXCEPT TOPPING</p><p>Mix on reverse, speed 4/, 15 seconds. Scrape down. Mix 5 seconds, speed 4. </p><p>Place into a lined baking dish, approximately 26 x 16 cm, form into a slightly domed shape. </p><p>Mix topping ingredients together and spread over Turkey meat loaf. </p><p>Bake 180 FF degrees, 45 minutes , or until no pink remains. Or internal temperature reaches 165 f degrees on a thermometer. </p><p>NOTES</p><p>This is a very filling dish</p><p>If 6 slices, per slice 217 calories, 18.4 carbs</p><p>If 8 slices, per slice 163 calories, 14 carbs. </p><p>Cost, less than $10.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0w11QSd0JG6YCEhPvo2_2lTqt4APtHP5eSKfBLOmtNdxwzM45ULA9HxDPWWoomPLWT9anltLH5VXC08fw2-sYfL8ueWAlKkpb4j3fwkx9NXJ7bV4UkCnSaAazFepS7iodki9cXS-Xb9g/s2048/500F8079-9AA3-4FDC-9AFE-9E2AFF350137.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1437" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0w11QSd0JG6YCEhPvo2_2lTqt4APtHP5eSKfBLOmtNdxwzM45ULA9HxDPWWoomPLWT9anltLH5VXC08fw2-sYfL8ueWAlKkpb4j3fwkx9NXJ7bV4UkCnSaAazFepS7iodki9cXS-Xb9g/s320/500F8079-9AA3-4FDC-9AFE-9E2AFF350137.jpeg" width="320" /></a></div><br /><p>2 slices of Turkey Meat loaf, mixed with 1 cup cooked brown rice and homemade tomato sauce. Topped with a little cheese. Baked in oven. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHxxhgkNc7_jgSSqZGGamottZRKLud0GAIcb1KcZInA-Gxu_gWn1ng3NHbzU7w7Om3cnf8sv4UEix1zkYerAj9tW8HXVbYt7DEnsgt_H5q1LjGKEF-zOZmF8jvJURUGN6ohPjaWwcEVg/s2048/FE0FB085-472D-4854-8F61-970B25EB4B16.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHxxhgkNc7_jgSSqZGGamottZRKLud0GAIcb1KcZInA-Gxu_gWn1ng3NHbzU7w7Om3cnf8sv4UEix1zkYerAj9tW8HXVbYt7DEnsgt_H5q1LjGKEF-zOZmF8jvJURUGN6ohPjaWwcEVg/s320/FE0FB085-472D-4854-8F61-970B25EB4B16.jpeg" width="320" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>elizabethhttp://www.blogger.com/profile/18309907415177637045noreply@blogger.com0tag:blogger.com,1999:blog-3907905381136525332.post-70248682293432086142021-06-02T19:43:00.003-07:002021-06-05T16:32:39.271-07:00Spicy Pumpkin Soup, suitable for diabetics<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizlr4BLLwUhIwvj4D3oMGtTTB51AnnWPsScSFfpR6lV-PLYQrJy28DnchTMErvq9-ySRU_F1CJq4ssg1T1EgRwhXC8YIZpe2mUL9Ex-91TkV-Hlo1TnxKrgoluwI6yDIm9Kvl0bSnDwYc/s2048/90AE007C-1E98-4F28-898E-71400B8C13FA.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizlr4BLLwUhIwvj4D3oMGtTTB51AnnWPsScSFfpR6lV-PLYQrJy28DnchTMErvq9-ySRU_F1CJq4ssg1T1EgRwhXC8YIZpe2mUL9Ex-91TkV-Hlo1TnxKrgoluwI6yDIm9Kvl0bSnDwYc/s320/90AE007C-1E98-4F28-898E-71400B8C13FA.jpeg" width="320" /></a></div><div><br /></div>The fresh ginger is essential to this recipe. <div>I have adapted the recipe to TMX and the Air Fryer. The original recipe is by theartisandiabetic.</div><div>4 very large serves, 170 calories and 23 carbs per serve. </div><div>INGREDIENTS </div><div>1.3 kg pumpkin , ( I used Butternut)</div><div>1 onion, chopped</div><div>2 sicks of celery or 1 small bulb of fennel.sliced</div><div>1 red capsicum , sliced</div><div>2 teaspoons of freshly grated green ginger.</div><div>3 cloves of garlic, smashed </div><div>1 teaspoon ground Cumin </div><div>1/2 teaspoon of curry powder</div><div>1 teaspoon ground nutmeg </div><div>1 teaspoon ground Coriander </div><div>2 tablespoons of olive oil </div><div>Pinch salt and pepper.</div><div>1000 Mls vegetable stock, ( I used 2 teaspoons of TMX stock. And 2 chicken soup Cubes ) plus water.</div><div>METHOD </div><div>Cut pumpkin Into 2 cm cubes and place into a large bowl and add 1 tablespoon of oil. Turn to coat . </div><div>Place on wire of AF and roast at 160 degrees until edges are brown. (. The darker the roast, the darker the soup. Shake and stir until cooked. </div><div>Add, onion, celery, red capsicum and 1 tablespoon of oil to TMX bowl , cook 20 minutes , speed. 2, 100 degree.</div><div>Add garlic and spices, cook, 5 minutes, 100 degrees, speed 2. </div><div>Add pumpkin and stock. </div><div>Cook 20 minutes, speed gentle, 100 degrees. </div><div>THE TMX BOWL WILL BE. VERY FULL. </div><div>Remove. to a container1/2 the mixture, and with the remaining mix, speed 10 for I minute </div><div>Set aside puréed pumpkin and return remaining soup to TMX. </div><div>Mix , speed 10 for one minute. </div><div>Return all to TMX and gently mix Speed 1 , 30 seconds. </div><div><br /></div><div>Notes </div><div>Serve as is , or top with seeds, fresh herbs, yoghurt. </div><div>It is quite thick and a be thinned. </div><div>I think it makes 6 serves, this will reduce the carbs and calorie count. </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /><p><br /></p><p><br /></p><p><br /></p></div>elizabethhttp://www.blogger.com/profile/18309907415177637045noreply@blogger.com0tag:blogger.com,1999:blog-3907905381136525332.post-79632901701920255852021-05-23T17:18:00.003-07:002021-05-23T17:45:17.715-07:00Diabetic Spicy Tomato Sauce. No added sugar, no onion.<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkagCHNbPPOEEuTXHKmup60S2ujL_zhacLaYdy5IBaVdYPwfiVlhIjyah1WxgJ8QAyGZk9JayRbql05pRSV9QtKXxhUHPVgiUFS6VMVnJwhrOOOtI4VPG_wVfkPNHtjoqql_0MbodLFbY/s2048/B79E80A2-64F4-40CF-8A5F-3908F88EBA73.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1753" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkagCHNbPPOEEuTXHKmup60S2ujL_zhacLaYdy5IBaVdYPwfiVlhIjyah1WxgJ8QAyGZk9JayRbql05pRSV9QtKXxhUHPVgiUFS6VMVnJwhrOOOtI4VPG_wVfkPNHtjoqql_0MbodLFbY/s320/B79E80A2-64F4-40CF-8A5F-3908F88EBA73.jpeg" width="320" /></a></div><br /><p></p><p>This basic recipe is spicy hot due to the chilli flakes. Leave them out if you don’t like a little heat. </p><p>The recipe makes 1 litre but will not keep on the shelf or in the fridge for more than a couple of days.</p><p>I suggest freezing it in small amounts, in glass containers. </p><p>I prefer to use home grown tomatoes, however it can be made with tinned tomatoes, or 1/2 and half. </p><p>1/2 a cup of the made sauce,</p><p>90 calories </p><p>10g carbs</p><p>Sugar 7 g</p><p>Fat 0.5</p><p>Ingredients </p><p>1 kilo of tomatoes, fresh or tinned</p><p>120 mls of Apple cider vinegar</p><p>4 teaspoons olive oil</p><p>3 cloves of garlic, sliced</p><p>1 teaspoon each of, ground cloves, black pepper, ground ginger.</p><p>2 teaspoons mixed spice. </p><p>Pinch of Cayenne pepper</p><p>1 teaspoon of chilli flakes ( optional)</p><p>Method</p><p>Place all ingredients into TMX bowl or medium size saucepan. </p><p>Simmer 30 minutes, lid off </p><p>or for TMX cook 30, 100 degrees, speed 2, cup out</p><p>TMX, blend 1 minute, speeed 10</p><p>Saucepan, use a stick blender and process until smooth, or</p><p>Place in food processor and blend until smooth.</p><p>Note</p><p>Use on Pizza base</p><p>Add to Spag Bol sauce</p><p>Baked potato with a little cheese</p><p>Fish Chowder</p><p><br /></p>elizabethhttp://www.blogger.com/profile/18309907415177637045noreply@blogger.com0tag:blogger.com,1999:blog-3907905381136525332.post-67162802963756388422021-05-15T21:08:00.004-07:002021-07-14T19:16:30.782-07:00Diabetic curried flat bread / pockets<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKvsQLCq7wqhxbgBSwfoPKiNrTcu0laCMin0SkcNhh-ZMywctHEWNH_nMSycp6yckaYyJg_d8BCQQoUF-Ue21DpWmjIftuPI4Ktmrs1LAycKbmzb1wO4xgyeAIoju0fmSjoP-oULBVAY/s2048/25231B20-504A-4A9D-873B-5E085F97137D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKvsQLCq7wqhxbgBSwfoPKiNrTcu0laCMin0SkcNhh-ZMywctHEWNH_nMSycp6yckaYyJg_d8BCQQoUF-Ue21DpWmjIftuPI4Ktmrs1LAycKbmzb1wO4xgyeAIoju0fmSjoP-oULBVAY/s320/25231B20-504A-4A9D-873B-5E085F97137D.jpeg" width="320" /></a></div><br /><p></p><p>Super easy and super tasty.</p><p>I have adapted this recipe to TMX from, ‘A cookbook for Diabetics by a dietitian and chef.’</p><p>I have also changed the process to use my Mexican press. However they are easily rolled with a rolling pin. </p><p>The recipe specifies a small amount of Chicken, 40 g, for each pocket. If this is included with tomato, lettuce and cucumber the total pocket is Calories 193, and 28 .5 carbs. </p><p>Ingredients. </p><p>220 bread flour, ( I used Laucke Crusty White Mix)</p><p>1 teaspoon salt</p><p>1 1/2 teaspoons of instant yeast</p><p>160 mils low fat milk, warm</p><p>2 teaspoons of olive oil</p><p>1 teaspoon of chilli flakes ( original recipe 3 )</p><p>2 teaspoons Of curry powder. </p><p>Method</p><p>Heat oven to 380 degrees ff</p><p>Place all ingredients in TMX bowl and knead for 3 minutes. </p><p>Place in oiled dish , cover and stand for 30 minutes.</p><p>Cut and roll into 7 place back into dish, cover and leave for 10 minutes. </p><p>Either press in Mexican press machine or roll to 1/4 inch thick.</p><p>Bake 10 to 15 minutes, ( mine took 10 minutes. )</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9V1mAdSKqIwYoPxLr-kfIQP2k0b4GmbKAqGo1H-tpbnZIzvQehadF982v_GwEbSk0HFzSJFhDsUMu-vhrHRnlxHuhmgXdIKo2YpDAuRZxCh31krYOm_2hpg0Ahr-zlsVnGMH0Rh1cZQo/s2048/2BA16F66-4F44-487A-96CF-6F9BAD1C1F70.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9V1mAdSKqIwYoPxLr-kfIQP2k0b4GmbKAqGo1H-tpbnZIzvQehadF982v_GwEbSk0HFzSJFhDsUMu-vhrHRnlxHuhmgXdIKo2YpDAuRZxCh31krYOm_2hpg0Ahr-zlsVnGMH0Rh1cZQo/s320/2BA16F66-4F44-487A-96CF-6F9BAD1C1F70.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3HiTMkRMGIxTD_168A7YINfUeUjyovUHhUN7CjNSbBSQNykdvwO7QIgQ2w3b8zdX7XIxX54KUyubDivqNwjOxqkGQaMx12BPjoLT-uAg5HwGfG5NvAmd07PI1nCrFHEGEM12Xeb6GrXI/s2616/9B375A2C-609E-41D4-8D18-E004159ABE82.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1202" data-original-width="2616" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3HiTMkRMGIxTD_168A7YINfUeUjyovUHhUN7CjNSbBSQNykdvwO7QIgQ2w3b8zdX7XIxX54KUyubDivqNwjOxqkGQaMx12BPjoLT-uAg5HwGfG5NvAmd07PI1nCrFHEGEM12Xeb6GrXI/s320/9B375A2C-609E-41D4-8D18-E004159ABE82.jpeg" width="320" /></a></div><br /><p>Grill small thin slices , 40 g, of chicken breast and fill each pocket with lettuce, tomato and cucumber. </p><p>The original recipe marinated the chicken in a curry sauce. I used a dash of soy sauce.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_-V4VaUQ3mnK_mcWFQbtdINohxtnrgPMfAwnwkc5gS95EiZRF7OcKZ03czSp1x3hYD2g1FLdHCxEOhQ24nQrGRD38p3EbAL29wt-JUF9vNLdllD5HDJuhfR30IKN2fmDpBfxHsUa1As/s2048/BC573417-7560-41F3-8253-B6BEFE8AA16A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1348" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_-V4VaUQ3mnK_mcWFQbtdINohxtnrgPMfAwnwkc5gS95EiZRF7OcKZ03czSp1x3hYD2g1FLdHCxEOhQ24nQrGRD38p3EbAL29wt-JUF9vNLdllD5HDJuhfR30IKN2fmDpBfxHsUa1As/s320/BC573417-7560-41F3-8253-B6BEFE8AA16A.jpeg" width="320" /></a></div><br /><p>Leftover chicken schnitzel, Avo, cucumber and tomato.</p>elizabethhttp://www.blogger.com/profile/18309907415177637045noreply@blogger.com0tag:blogger.com,1999:blog-3907905381136525332.post-44182029650800290122021-05-13T03:11:00.006-07:002021-05-24T21:20:16.354-07:00Diabetic, Clean Quince and Apricot spread. <p> I wanted to create a spread that had an intense burst of flavour. I first tried Quinces with chia seeds but it was a bit flat. I then reconstituted some Australian dried Apricots and added them to the Quince pulp. Bingo ! This did the trick. </p><p>Ingredients and process</p><p>6 large Quinces,, Wash and rub off fuzz. Leave skin and cores in. and cut in to quarters.</p><p>Place in a slow cooker and cover with water. Cook on high until soft.</p><p>Save liquid and pulp in separate containers, Set aside </p><p>Remove core, leave skin on. </p><p>Weigh out 500 grams, set aside.</p><p><br /></p><p>Weigh out 200 grams of dried Australian Apricots, ( these have more flavour than the Turkish ones)</p><p>Cover these with the quince liquid that was set aside. ( I used 300 grams of liquid)</p><p>Microwave in a large bowl , covered, for 10 minutes. </p><p><br /></p><p>Add, cooked Apricots and liquid to TMX bowl with 500 gams of Quince pieces</p><p>4 tablespoons of chia seeds</p><p>2 teaspoons of Vanilla</p><p>Cook 10 minutes, 100 degrees, speed 2.</p><p>( there will be some texture remaining.)</p><p>Add more liquid for a softer paste.</p><p>Decant into sterile jars and when cool refrigerate. Will keep for 2 weeks. </p><p>Can be frozen. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxZLosrpyCal9n9Zg6Zr6070jBD5W1RQRjNaTeyF6TFsdzqyyDTxFHLKIF3vdlvGRWWTBYzG7rDyIgkta30znE2uUeGPJOe3m1hN8PWqoWw-dAfDgzgLPr85_a80j34d6qU61Dr-nKzE/s2048/B91DEB97-CEF6-4474-A4DB-91B03B12B8E4.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxZLosrpyCal9n9Zg6Zr6070jBD5W1RQRjNaTeyF6TFsdzqyyDTxFHLKIF3vdlvGRWWTBYzG7rDyIgkta30znE2uUeGPJOe3m1hN8PWqoWw-dAfDgzgLPr85_a80j34d6qU61Dr-nKzE/s320/B91DEB97-CEF6-4474-A4DB-91B03B12B8E4.jpeg" width="320" /></a></div><br /><p>I’ve attempted a Calorie and Carb calculations </p><p>Total amount, and that’s a lot</p><p>Calories 1485</p><p>Carbs 222</p><p>Used some to fill baked apples. </p><p>Nice on breakfast oats</p><p><br /></p><p>Mix with Balsamic vinegar to brush Duck breasts prior to baking .</p>elizabethhttp://www.blogger.com/profile/18309907415177637045noreply@blogger.com1tag:blogger.com,1999:blog-3907905381136525332.post-63418966578591051262021-05-13T02:42:00.001-07:002021-05-13T02:42:46.963-07:00Diabetic Belgium Waffles, Rolled Oats Oats and Cashews<p> These are mixed in the TMX and cooked in a waffle machine. The recipe is similar to the Pizzelle recipe but thinner so that it I’ll spread. They are soft when cooked, so to crisp up, use a toaster or Air Fryer. A quick heating in a hot oven would also be good with the added benefit of heating several at the same time. </p><p>The recipe makes 8 single Waffles or 4 serves. Th freeze well. </p><p>Into TMX bowl place </p><p>1 1/2 cup of water</p><p>260 g Rolled oats</p><p>50 g of unsalted Cashew nuts, raw or roasted. </p><p>Grind 1 minute, speed 10. </p><p>Swap down, mix agin 30 second, speed 10. </p><p>Set aside. </p><p>Heat waffle machine well, ( 10 minutes)</p><p>Time first waffle for 5 minutes. Increase time as needed </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LTaiTrv1N593fRI9Uv3mfF_8dVBQ_b8kl2oC1RjUZJ6nN-jXvTqH-5IZRRKjQxWa3zLLLre4tZt1FufzYk-6nMc7QKus1R9hDkx9JvTClNiGquGmJGPNvS_mU5-5Wm_OmnvEo5OwLT4/s2048/7EBF8C9C-1FC7-4C3A-8D65-AD4CDE586FBB.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LTaiTrv1N593fRI9Uv3mfF_8dVBQ_b8kl2oC1RjUZJ6nN-jXvTqH-5IZRRKjQxWa3zLLLre4tZt1FufzYk-6nMc7QKus1R9hDkx9JvTClNiGquGmJGPNvS_mU5-5Wm_OmnvEo5OwLT4/s320/7EBF8C9C-1FC7-4C3A-8D65-AD4CDE586FBB.jpeg" width="320" /></a></div><br /><p><br /></p>elizabethhttp://www.blogger.com/profile/18309907415177637045noreply@blogger.com0tag:blogger.com,1999:blog-3907905381136525332.post-80331728214113185062021-05-05T02:45:00.004-07:002021-06-05T19:26:01.616-07:00Diabetic Pizzelle. Roll oats and Cashews<p>The original recipe was for waffles. I have adapted it to mix in TMX and cook in an electric Pizzelle machine. It makes 7 discs. </p><p>If 50 grams of grated Parmesan Cheese is included in the mix, then approximately each round is 160 calories, and 17 gams of Carbs. </p><p>The basic mix, without any additions, is approximately 124 calories and 16 Carbs.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfERtOQBLv8jgzX5lYNU1HOmvTTYRSw94Koo7wSB76d_-2GBD4Yrp9AIOCJpi4IoGgdQ-OTPX4tprrWPNxJXarpXpUHjx-ObSeb8CjLAZmzs3sE7-uPsI-OmmrJTjmTNpBPpdox3Rm5Cc/s2048/A7C251AD-C8DB-4C1F-BA4B-212F5E3EFDD3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfERtOQBLv8jgzX5lYNU1HOmvTTYRSw94Koo7wSB76d_-2GBD4Yrp9AIOCJpi4IoGgdQ-OTPX4tprrWPNxJXarpXpUHjx-ObSeb8CjLAZmzs3sE7-uPsI-OmmrJTjmTNpBPpdox3Rm5Cc/s320/A7C251AD-C8DB-4C1F-BA4B-212F5E3EFDD3.jpeg" width="320" /></a></div><br /> Into TMX bowl place 1 cup of water<p>155 grams of rolled oats</p><p>50 grams raw or roasted unsalted. Cashew nuts </p><p>Mix , speed 10 , for 1 minute.</p><p>Add more oats or water as needed. The mix should form a stiff blob and will be a bit sticky.</p><p><br /></p><p>Notes</p><p>These can replace water crackers.</p><p>I served them with Beetroot dip and cashew cream and clean Raspberry jam. </p><p>Can add grated Parmesan cheese , 1 tablespoon to 1/2 the mix.</p><p>Sesame seeds . </p>elizabethhttp://www.blogger.com/profile/18309907415177637045noreply@blogger.com0tag:blogger.com,1999:blog-3907905381136525332.post-63248678157498510782021-03-19T18:24:00.006-07:002021-03-20T17:51:21.730-07:00Green tomato cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7tO5i0qxvi5WjMALVh4305AMpcUTlisCtIySsKSxdwFz3s7a8LOqVZWaNkifMZjfHsW2p9_hCjj9Gwne3kEvoJrIEKDotxpSeux2yVHYsM9NryzxZB9NgwwFMtSkiDzEXmYr4f8jUTc/s2048/5426E0E0-77AF-4271-911D-96B1E52779E9.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7tO5i0qxvi5WjMALVh4305AMpcUTlisCtIySsKSxdwFz3s7a8LOqVZWaNkifMZjfHsW2p9_hCjj9Gwne3kEvoJrIEKDotxpSeux2yVHYsM9NryzxZB9NgwwFMtSkiDzEXmYr4f8jUTc/s320/5426E0E0-77AF-4271-911D-96B1E52779E9.jpeg" width="320" /></a></div><br /><p><br /></p><p><br /></p><p> The original recipe was on the Forum Thermomix. I have changed both the recipe, slightly and the method. It makes 18 to 24 muffin size cakes or one very large cake. </p><p>Ingredients </p><p>720 g green tomatoes</p><p>250 raw caster sugar</p><p>2 eggs</p><p>259g plain flour</p><p>1teaspoon of each, cinnamon, nutmeg and carb soda</p><p>1/4 teaspoon salt</p><p>75 g of both walnuts and sultanas</p><p>125 g butter or oil</p><p><br /></p><p>Method</p><p>Set oven, 180 degrees or 170 FF </p><p>Wash and dry tomatoes, cut in half. Place in TMX bowl and mix, speed 7 30 seconds. Pour into a strainer and push out liquid with the back of a large spoon. ( this can be done the day before making cake. </p><p>Place butter and sugar into bowl and mix, speed 4 for I minute. Scrape down. </p><p>Add eggs and mix, 1 minute speed 4, scrape down. </p><p>Add flour and spices add carb soda, mix 15 seconds, speed 4.</p><p>Add strained tomato , walnuts and sultanas. Mix 15 seconds, speed 4.</p><p>Pour into a lined, 23 x 33 tin , bake 45 to 50 minutes or until a bamboo skewer comes out clean. 180 degrees</p><p> OR</p><p>Lined cup cake tins. ( use a spring loaded ice cream scoop) 180 degrees</p><p>Bake 15 minutes</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOIfNSDpuqLyjhVxHaaGBftzIAYTmvfRX_OE2NRow9dxfG3mxdIncwE4edrC18_Pl1_HTM1JhmDXBpAb3wxA491Iyr957cbSAei-uMCK2nBWvy9mGemxPgEdHDjfg-mNuUkc7hdgrs_E/s2048/BA3026A3-EEDB-4EF1-B8B8-63255A4C04B8.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1742" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOIfNSDpuqLyjhVxHaaGBftzIAYTmvfRX_OE2NRow9dxfG3mxdIncwE4edrC18_Pl1_HTM1JhmDXBpAb3wxA491Iyr957cbSAei-uMCK2nBWvy9mGemxPgEdHDjfg-mNuUkc7hdgrs_E/s320/BA3026A3-EEDB-4EF1-B8B8-63255A4C04B8.jpeg" width="320" /></a></div><br /><p><br /></p>elizabethhttp://www.blogger.com/profile/18309907415177637045noreply@blogger.com0tag:blogger.com,1999:blog-3907905381136525332.post-82111237564045973752021-01-23T19:04:00.004-08:002021-01-24T16:02:53.082-08:00Bostock<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAN9Jn63w0YjMBnkRgib56e8wRGANgLjLIv22w7QPtNpTSgiaFjmYcrDcu7XEsNbkVvTYKmDh9IocthTEiMmk2mhqBr1K1d8BXeTONwpHn0veD5asqgHA26QPyz0LhVsP_VzwcYt0yI6s/s2048/F3FF057C-4E26-4E3B-B8EC-43EB88F8745C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAN9Jn63w0YjMBnkRgib56e8wRGANgLjLIv22w7QPtNpTSgiaFjmYcrDcu7XEsNbkVvTYKmDh9IocthTEiMmk2mhqBr1K1d8BXeTONwpHn0veD5asqgHA26QPyz0LhVsP_VzwcYt0yI6s/s320/F3FF057C-4E26-4E3B-B8EC-43EB88F8745C.jpeg" width="320" /></a></div><br /><p></p><p>Many thanks to David Lebovitz for the original recipe, also to the many people who made comments about Bostock. This is a lovely light French pastry, comprising 3 elements, of which all can be prepared before hand. </p><p>Bread, I used Brioche, made into a loaf, from recipe on this Blog. ( Hamburger Buns, soft and light Brioche buns) ( ( bake 30 minutes @ 200 degrees)) can use plain white Supermarket bread, toaster thick sliced. </p><p>Almond Paste, NOT. the same as Marzipan. Very easy to make. See recipe below. Store in fridge or freezer. </p><p>Syrup to soak bread. Made in small pot on stove. </p><p>RECIPE CHANGED SLIGHTLY TO SUIT OUR TASTE</p><p>INGREDIENTS </p><p>1 1/2 dessertspoons of sugar</p><p>3 dessertspoons of water</p><p>2 dessertspoons of liqueur, rum, kirsch or amaretto </p><p>Few drops orange flower water, (optional)</p><p><br /></p><p>6 slices of Brioche or plain white bread1/2 inch thick, ( 2 cm)</p><p>200g of Almond Paste</p><p>2 large eggs</p><p>A few drops of Almond extract ( optional)</p><p>Sliced Almonds ( flakes )</p><p>Berry or Apricot jam, ( optional)</p><p>METHOD</p><p>Simmer, sugar and water in small pan until sugar dissolves, cool and add liqueur and orange flower water</p><p>Mix until smooth, with hand or stand mixer, ( I used TMX), almond paste , 2 eggs and almond extract if using. </p><p>Pre heat oven, 200 degrees ff. line a baking sheet with baking paper.</p><p>Place 6 slices of bread on lined tray and brush generously with sugar syrup. ( bread should be soaked through. )</p><p>If using jam, spread thinly over bread. </p><p>Spread Almond/ egg mixture over jam.</p><p>Sprinkle generously with sliced almonds. </p><p>Bake until the tops of Bostonian are nicely browned. About 10 minutes, but check at 6 minutes. </p><p>Serve warm or at room temperature. </p><p>NOTES</p><p>I have removed 2 lots of sugar from the original recipe. Extra sugar was included in the Almond paste egg mix, and some was sprinkled in top of sliced almonds. </p><p>I have also added the jam layer, which was not in David’s recipe, but in the comments. </p><p>ALMOND PASTE</p><p>This makes more than needed, but can be frozen and should be stored in the fridge until needed as it contains egg white. </p><p>Original recipe adapted from ‘The Spruce Eats.</p><p>1 1/2 cups fine powdered white sugar</p><p>1 1/2 cups of ground almonds, ( also called almond meal )</p><p>1 large egg white, lightly beaten. </p><p>Few drops of almond extract </p><p><br /></p><p>Grind sugar in TMX until fine powder. </p><p>Add Ground almonds and mix well together</p><p>Add egg white and almond extract, mix at speed 6 until it comes together as a paste. Roll in plastic to form a sausage. </p><p>Refrigerate until needed. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2SoF6kx0sNihEMsEiT6dEDw4r2nzdWysQhaypCs_6MfTdjX-sN_dCBzPOt09K48XygjUPUikTica_F1YG6ZD9xIAJGCpkRZQPoKk0bfErxgENVsFavF4bWwe0yp3WfmJFm8u6zqeTi4/s2048/0AA69545-B8A5-4F18-B58F-6BEEC434FE2A.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2SoF6kx0sNihEMsEiT6dEDw4r2nzdWysQhaypCs_6MfTdjX-sN_dCBzPOt09K48XygjUPUikTica_F1YG6ZD9xIAJGCpkRZQPoKk0bfErxgENVsFavF4bWwe0yp3WfmJFm8u6zqeTi4/s320/0AA69545-B8A5-4F18-B58F-6BEEC434FE2A.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p>elizabethhttp://www.blogger.com/profile/18309907415177637045noreply@blogger.com0tag:blogger.com,1999:blog-3907905381136525332.post-36063743128785267282021-01-14T14:19:00.002-08:002021-02-04T10:18:53.694-08:00Fruit Vinegar <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpfte_1XbKeETmbEb02C5t0riE_gISc2pr6DLXHi-GKtJ7UUNon6KU4dOi0M2TbUfqR2RAEk-MI75e7C28bl566vA_X3BiEaBCo6BWl3BPkVcx1nes-lQ8FVtusb_F46wwz91yICkaE-s/s2048/60AFBED4-06C7-4F34-8A81-70AC11EF294B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1175" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpfte_1XbKeETmbEb02C5t0riE_gISc2pr6DLXHi-GKtJ7UUNon6KU4dOi0M2TbUfqR2RAEk-MI75e7C28bl566vA_X3BiEaBCo6BWl3BPkVcx1nes-lQ8FVtusb_F46wwz91yICkaE-s/s320/60AFBED4-06C7-4F34-8A81-70AC11EF294B.jpeg" /></a></div>I used Cherry Plums, although the original recipe was for Medlars. This can be used as a salad dressing as is , or mixed with Mayonnaise, also as a dressing. It can also be made into a very trendy non alcoholic cocktail or long drink with ice and soda water. Or used as a marinade for chicken. <p></p><p>Different fruits or berries could be used. Anyone for Raspberry Vinegar. ?</p><p>Makes about 6 small bottles. About the size of Maple Syrup bottles. </p><p>Ingredients </p><p>900grams of whole Cherry plums. Washed with skin and pips in. </p><p>1 litre Apple Cider Vinegar</p><p>Sugar, 3/4 the weight of fruit, vinegar and spices. </p><p>4 Star Anise </p><p>8 whole cloves or 2 teaspoons of ground cloves. </p><p>2 Cinnamon sticks or 4 teaspoons ground Cinnamon</p><p>4 Allspice berries or 2 teaspoons ground Allspice. </p><p>Method </p><p>Place fruit, Vinegar and spice into TMX bowl and mix, speed 6 for 6 seconds.</p><p> OR mash fruit slightly with meat hammer or rolling pin. Then add vinegar and spices. </p><p>Place in large SS or glass bowl and leave at room temperature for 24 hours or up to 3 days. </p><p>Then place fruit, vinegar and spice plus sugar in large saucepan or jam pan. Bring to the boil stiring and then simmer for 10 minutes.</p><p>When cool, strain overnight through a jelly bag. </p><p>Pour into sterile bottles.</p><p><br /></p><p>OR</p><p>After soaking the fruit/ vinegar / spice mixture, strain through jelly bag.</p><p>Add 1/2 the volume of liquid with sugar and simmer for 10 minutes. </p><p>Bottle. </p><p>This method requires less sugar. </p><p>Notes. </p><p>If the fruit is sweet, reduce the amount of sugar .</p><p>If simmered longer, until reduced to 1/2, a nice jelly is produced. This can be served alongside roast or grilled meat or veggies. </p><p>Windfall Apples, infused with mint or rosemary or thyme make a nice jelly. </p><p><br /></p><p><br /></p>elizabethhttp://www.blogger.com/profile/18309907415177637045noreply@blogger.com0tag:blogger.com,1999:blog-3907905381136525332.post-33713946569393194382020-12-31T21:56:00.001-08:002020-12-31T22:26:32.907-08:00Savoury Pizzelli<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEXVx6Bpbq9ut9Fy3zPT-Ttv7dtiScwQ_zYu6qcaBmBcMKj0EJ8ZG9oceLc2V6LycKvzSFU5LPtaa6gmBJnYfBoTp-WV69x7_6j2glmYycEJ2_Jbm_jSa75fTEYKudDNDu1uvJ87Sl6Q/s2048/BEE92E72-5BB2-4908-A30D-1B15C84E132F.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEXVx6Bpbq9ut9Fy3zPT-Ttv7dtiScwQ_zYu6qcaBmBcMKj0EJ8ZG9oceLc2V6LycKvzSFU5LPtaa6gmBJnYfBoTp-WV69x7_6j2glmYycEJ2_Jbm_jSa75fTEYKudDNDu1uvJ87Sl6Q/s320/BEE92E72-5BB2-4908-A30D-1B15C84E132F.jpeg" width="320" /></a></div><br /><p><br /></p><p>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. </p><p>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. </p><p>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. </p><p>Following are 2 very different recipes, one based on Sour Dough and the other flour, oil and wine or Verjuice. </p><p>Both equally good. </p><p>The plain ones are based on tinastable.com and converted to TMX. </p><p>The Sour Dough ones use Sour Dough starter, with white or rye. </p><p>(1) plain Pizzellies, based on Tinas recipe and adapted to TMX.</p><p>INGREDIENTS </p><p>200mls dry white wine, or Verjuice</p><p>80 mls extra virgin olive oil. ( I used chilli flavoured oil)</p><p>220g flour, ( I used Bread flour)</p><p>1 teaspoon salt. </p><p>METHOD</p><p>Place all ingredients into TMX bowl and mix, speed 4/20 seconds. Scrape down and mix again, speed 4 / 10 seconds. </p><p>Pour into a jug. </p><p>Cook in Oiled ( just for the first one) Pizzelli machine </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXm2wVpETnI9RXFuYpZMKGoUwTmlCSgKo3FYiiyDd5BwR3f69sxvNTHtfHIrJqbRb9LGtkLP8UwBUkpSot7c6JNLFLMfQ2q1Bo9zorEfXeJpKNDPpxUSG0L1cRM6QXQe0daQTh1wdSldI/s2048/5CE6968E-E26F-4840-BDD1-3B9BC745E889.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXm2wVpETnI9RXFuYpZMKGoUwTmlCSgKo3FYiiyDd5BwR3f69sxvNTHtfHIrJqbRb9LGtkLP8UwBUkpSot7c6JNLFLMfQ2q1Bo9zorEfXeJpKNDPpxUSG0L1cRM6QXQe0daQTh1wdSldI/s320/5CE6968E-E26F-4840-BDD1-3B9BC745E889.jpeg" width="320" /></a></div><br /><p><br /></p><p> Or</p><p>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. </p><p>Cover with another sheet of silicone and close press.</p><p>Mine took 1 minute an 20 seconds. YOU WILL NEED TO TEST YOUR MACHINE.</p><p>Cool on cake rack. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixp8-YKwvZJj34WQ0urr14qDtmu5VP2UImlBMeaFBGv87ssWPHfL_gACwiyO-GhZT6lM1JRlXIhpD-8Srr0sWwAC_bL78jOuLs6IoRjx19TOeFdm14MDqXFd8z0u-GQe-aS6FNINF9h7g/s2048/079A38E6-EFDA-48DA-B36C-60950448EC70.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1845" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixp8-YKwvZJj34WQ0urr14qDtmu5VP2UImlBMeaFBGv87ssWPHfL_gACwiyO-GhZT6lM1JRlXIhpD-8Srr0sWwAC_bL78jOuLs6IoRjx19TOeFdm14MDqXFd8z0u-GQe-aS6FNINF9h7g/s320/079A38E6-EFDA-48DA-B36C-60950448EC70.jpeg" width="320" /></a></div><br /><p>(2) Sour Dough based Pizzellies</p><p>These were very experimental and I encourage you to do the same. None were a disaster and all tasty. </p><p>You need a fairly stiff mix. Like a thick pancake batter. </p><p>Place 1/2 cup measures in several bowls, add 1/2 teaspoon of salt and sugar. </p><p>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. </p><p>I also experimented with adding Buckwheat flour an a little water to the SD batter. Worked well. </p><p>Notes</p><p>Foil or baking paper may work instead of silicone.</p><p>Friend tried SD method on ridged sandwich press, well oiled. </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>elizabethhttp://www.blogger.com/profile/18309907415177637045noreply@blogger.com0