Quinoa and Rice Cakes

I was looking for some interesting Canapes for Xmas day.  Something I could prepare beforehand .  I had made some ,High Energy Rice and Quinoa, (posted here.),  for another dish so used this as the base. the resulting Cakes, patties or whatever you want to call them are fairly bland and will support any tasty topping.  They are very easy to make and can be frozen and reheated on day.  they are crisp on the outside and soft in the middle.

1  1/2 cups of cooked , mixed Rice and Quinoa
1/2 a large onion
2 large cloves of garlic
2 large eggs
1/4 cup of flour
1/4 cup of grated parmesan cheese
salt and pepper to taste
oil for frying

Zap onion and garlic in TMX and add 1 dessertspoon of oil and cook, 5 mins/100/ speed 1
Let Cool in TMX bowl.
When cool add all ingredients except Rice and Quinoa mix. Turbo twice or until mixed.  Scrape down and turbo once.
Add rice to bowl and mix in with spatula.
Tip into a bowl so you can easily scoop small amounts out with a small icecream scoop.
Heat a small amount of oil,(I used Rice Bran oil) in flat based pan and add small scoops of mix,  flatten with spatula and fry until golden.
Cook other side.
Drain on hand towel.
Top with a tasty mix of flavors.

Note
Can freeze
Can use all rice or all Quinoa.
Makes 14 X 6 cm. cakes

Brik Pastry

Brik Pastry « on: Today at 03:57:46 AM »

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Thanks to Frozzie and Marie for pointing me in the right direction,  i have just made 18 beautiful tissue paper thin pancakes. These Briks are used to wrap an assortment of fillings both savory and sweet.
Can be shallow fried or baked.
It is important to have the correct equipment,  but most kitchens will have what is required.  The TMX makes it that much easier.!

You need
a saucepan, this will hold water that will simmer.
a non stick pancake pan, which will sit on top of and cover the saucepan.
can of oil spray,  I use olive oil
small spatula that can be used with non stick pan
clean tea towel
large flat plate
sheet of kitchen paper,  for cleaning pan of crumbs ,  if necessary
large pastry brush, mine is 8cm wide.
wide basin or jug that the pastry brush will fit in.

Ingredients

240g of bread flour
45g of fine semolina
1 teaspoon of salt
 2 cup of water,  500mls
1 Tablespoon of lemon juice
1Tablespoon of olive oil

Place all in TMX, 20seconds/ speed 7
Pour into jug/bowl and place in fridge for 30 mins.

Heat non stick pan over simmering water.
brush paste mix over pan up to the edges,  if it looks too thin , lightly brush another layer over top of first layer.
When the edges have dried out,(they will look like tissue paper) ease the thin disc away from the edge., firstly with the spatuls and then with your fingers.
IF THE STEAM BURNS YOUR FINGERS,  THEN IT IS NOT COOKED AND WILL TEAR.  carefully lower it into the pan and cook for another minute.
When cooked place on large plate, spray lightly with oil and cover with tea towel.
When all are cooked and cool, wrap in plastic wrap and refrigerate for up to 5 days.
Can be frozen.

It would cost about $11 to buy this amount. This cost less than $1.

I am going to use curry mince and Jamie Oliver's recipe for mini Crab Briks,  first off.   I will bake them.

Duck Liver Pate

600g duck livers
150g or more of roasted hazelnuts
1 large onion
2 cloves of garlic
300g butter
Herbs, small bunch
S and P, port, and orange rind.

Chop onion and garlic 5 sec. speed 6
add 30g butter. Cook 3/4 mins or until soft, speed1 at 100.
add livers, herbs,S and P and cook for 8 mins at 100 soft speed on reverse.
when livers are cooked , remove herbs.
add rest of butter and a good slosh of port and finely grated orange peel
process until you get the texture you like. (30 secs. on 9)
add the hazelnuts that have been chopped by hand and pour into ramekins.

this freezes well.