Coconut Flour bread rolls

These rolls are made with white unbleached bakers flour, with the addition of 'niulife" coconut flour. Those who know, say that coconut flour is particularly kind to our digestive system as well as not clogging our arteries and not adding to body fat. The down side is that the rolls do not rise quite the same as if made with all wheat flour. Small compensation.

400g wheat ( bakers flour )
100g coconut flour
400g luke warm water
1 teasp. salt
2 rounded teasp. dried yeast

Place all ingredients in TMX bowl, knead for 5 mins. on knead option.
Set Time to 45 mins., and temp to 37, if the room temp is below 22.
After 45 mins knead in bowl for 1 min.
Tip out on to TMX mat and cut into 8 even pieces.
Form into rolls of what ever shape you wish. While you do this turn oven on to 210.
Brush with oil and water while on baking tray
Stand at room temp ( around 20 to 23 is good) for 20 mins.
Slash tops, to assist rising.
Cook for 20 -25 mins at 200

A tray with water in it will assist rising and give a crisp crust

Chicken Korma

Chicken Korma, as part of a main meal.

Chicken Korma

As part of an Indian meal, I cooked Chicken Korma. DH does not like hot spicy food so I left the chilli powder out. I used thigh meat and although I made all the sauce, I removed 1/2 after it was cooked, and before I added the chicken. I had just over 500g of chicken. The recipe came from Thermomix 'Fast and Easy Indian Cooking', page 116-117. It was very nice and will make it again. The full recipe will feed 6-8 as stated in recipe , with rice and a salad.

40g. cashews
3 cloves of garlic
4cm of fresh ginger
1 onion, peeled and 1/4 ed
10g oil
3/4 teasp. ground cumin
1 teasp. coriander
1/4 teasp. turmeric
1 teasp salt
140g cream
200g water
2 teasp. tomato puree
1/4 chilli powder (I didn't use)
2 fresh bay leaver
6 cardamom pods
4 whole cloves
5cm. cinnamom stick
1000g boneless chicken.
1 teaspoon garam masala (I didn't use)


Grind nuts,8 sec.speed 9. Leave in bowl
Mince, garlic, ginger and onion by dropping on to blades at speed 5. Scrape down
Add oil and cook 3 mins.100,speed 3.
Add cumin,coriander,turmeric,salt and chilli, if using. Cook6 mins,100,speed2.
Add cream and water and tomato puree,blend 10 sec, speed 9.
Cook 6 mins.,100, speed 2. In the mean time add 1 tablesp to a frying pan and cook the additional whole spices, until fragrant. Stop machine and tip in whole spices and oil. Restart machine and continue cooking.
Add ,chicken ,( cut into 2cm. cubes, skinless), and poke under with spatula.
Cook 15 mins for breast meat, and
20 mins. for thigh meat.

15/20 mins,100,reverse,spoon speed.

If you don't want whole spices in the finished dish, blend sauce BEFORE adding chicken. 1 min speed 10.

Serve with additional cashew nuts

isi's crispy olives

Isi, a member of Forum Thermomix, has generously shared this recipe with us on the forum. They proved most popular on Australia day. Australian olives must be a lot larger than the Portuguese olives as I had to double the pastry to cover the 40 olives in the recipe.

EDC bread

Every day cooking, bread with double rise, twice. Otherwise made as instructed.

isi's bread

Isi is a member of Forum Thermomix. She has most generously shared many good recipes with members of the forum. I have adapted several of her recipes to suit my requirements. All the bread for Australia Day party were adaptions, and because several members were having difficulties controlling a free form loaf, I thought a plait might help.





Bread cut for plait.



Plait



Plait ready for oven.



Cooked plait




Australia Day bread.

Dhal

On Sunday I attended a cooking class at the new Indian curry house in Kyneton , Vic...... Dhaba.. I also have recently bought the TMX Indian cooking book. So tonight we are having visitors for an Indian meal!!!! Very brave visitors. The following recipes are adaptions from these sources as well as Charmaine Solomon's Chapatis. DH does not like very hot food so these are all a bit on the light side with the chilli.

250g lentils of own choice, (can look like soup mix ) rinsed well and soaked over night.
3cm. of fresh ginger
2 bay leaves
i cinnamon stick or 1 teaspoon of ground cinnamon
1 large onion, cut in 1/4
2 cloves of garlic
2 teasp. tumeric
1 teasp. ground cumin
1/2 teasp. garum marsala
1/2 teasp. chilli flakes
1 1/2 teasp. salt
1 Tablespoon of chopped coriander leaves for garnish
2 tomatoes, chopped
Drop onion, garlic, and ginger on to blades into bowl of TMX,speed 7. Scrape down sides.
Add 2 Tablespoon oil,6mins,100, speed 2. Scrape down.
Add spices, 5 mins,90, speed 2, cap in.
Add Tomatoes,2 mins 90, speed 1 REVERSE.
Cap out, add lentils and 500g of water.
Cook for 90 mins,90, reverse soft speed. Remove any foam.
Zap speed 7, 15 to 20 seconds. or more depending on the texture required.