Miso and Light Rye Bread

The addition of a little Brown Miso paste adds a little 'something' to this healthy bread. The result is a soft crumb and a crisp crust.

200g of Organic white Bread flour
200g of light Rye Bread flour
100g of cooked wheat grain.
20g Miso paste, i used Barley but any would be OK
1 teaspoon of Sugar or honey
300/320 warm water. (this will depend of how wet the Wheat grain is.)
1/4 teaspoon of calcium ascorbate, (optional)

Place all in TMX bowl and knead for 4 mins.
If very sticky add a little more flour.
Leave in bowl,in warm place to double. Tip on to bench and knead a little by hand and form into shape required. If bread tin, flatten out dough and roll up to fit tin.
I line tin and sprinkle with seeds.
Spray with water, and cover to rise to nearly double.

Set oven to 200 C. and place a dish with water in bottom of oven.

Slash top and spray again.
bake for 30 mins. remove from tin and place back in oven on side and bake for another 20 mins.

Test to see if cooked, if not give another 10 mins.
Cool on rack ,and try not to cut until cold.

Heather's Zucchini Coconut Loaf

This is a lovely cake that has been modified as it fell apart when sliced. The aim was to develop a vegetable based cake with a minimum of fat, sugar and eggs. Not an easy task as these are the ingredients that 'stick' a cake together. With the aid of apple sauce and Xylitol(a sugar substitute that has no after taste as do some other sugar substitutes.), and extra egg whites, satisfaction was achieved. I also add my own Quatre epices mix. Bought mixed spice could be used.

Set oven to 175 C

1 egg and 3 egg whites
1/4 cup of oil
1 cup of grated Zucchini
1 teaspoon of Vanilla
1 1/2 cups of plain flour
1/2 teaspoon of Baking powder
1 teaspoon of carb soda
1 1/4 teaspoon of mixed spice or (Quatre epices mix)
1/2 cup Coconut
1/2 cup of Currants or Sultanas
1/4 cup of Xylitol(available from Health Food shops)
1/2 cup Apple Sauce
Sun flower seeds.

DO

Grate Zucchini,2 seconds/speed 5, set aside. no need to wash bowl.
Add egg, egg whites, oil, and vanilla and beat with BUTTERFLY for 1 1/2 minutes. Remove butterfly.
Scrape down and add all ingredients EXCEPT sunflower seeds.
Mix REVERSE/speed 4/ 5 seconds. Scrape down.
Mix again REVERSE for 5 seconds / speed 4.

Pour into a well lined tin, (20 x 10 cm.)
Scatter sunflower seeds on top, and bake for 1 hour.
Test after 50 minutes as baking time will depend upon moisture of apple sauce.

Raw Mushrooms with Fresh Ginger and Garlic sauce.

This recipe has been in our family for years. It has undergone several mutations by different family members. This is the original recipe. Add what you wish.

300g. of fresh sliced mushrooms.
3 spring onions , sliced at an angle , with some of the green tops.

Make the sauce in the TMX and pour over the Mushrooms , stir and set aside, scatter with sliced spring onions. Can be kept in the fridge for up to 1 day.

Sauce

Drop 3 CLOVES OF GARLIC and 2cm. of FRESH GREEN GINGER on to spinning blades,7 seconds/ speed 5. Scrape down.
Add 1/4 cup Apple Cider Vinegar
2 Tablespoons of shao hsing wine or dry sherry
1 Tablespoon of brown Sugar
2 Tablespoons of light soy sauce
Cook at 100/5 mins./ speed 3, CAP OUT.

Add 2 teaspoons of SESAME OIL.

Pour over mushrooms , stir and garnish with spring onions.

Mock Rice with Italian dressing.

Thanks to Helene, people can reduce their carbs to a quarter if they substitute this Mock Rice for the real thing. I have experimented with the Mock Rice and have come up with this tasty salad. Warm or cold.

Serves 4/6 as a side dish.

2 cups of Mock rice.

270 Cauliflorets, zapped at speed5/4 seconds,produced 2 cups.
Steam in basket for 5 mins. (If 500mls of tap water is placed in bowl and set at Varoma, when it boils, place basket in and then steam for 5 mins. at speed 2) Set aside.

Wash out bowl, and place into bowl...
50g pitted black olives
45g. semi dried tomatoes
juice of 1/2 lemon
1 Dessertspoon of EVOO
Turbo until chopped fine but not paste. (2 presses of 2 seconds ?)

Using 2 forks fold this mix through 'rice' and add hand chopped parsley and S and P to taste.

Can be garnished with Roasted almonds, cashews. roasted red capsicum strips, 1/4 preserved artichokes.

Steamed Eggplant Salad.

This recipe is based on one by Kylie Kwong. She describes it as velvety and sloppy.and is a dream to make in the TMX.

Serves 4/6.


1 large Eggplant, peeled and cut into 3/4 inch cubes.
2 teaspoons of sea salt.

1/4 cup of Apple Cider Vinegar
2 tablespoons of shao hsing wine or dry sherry
3 cloves of garlic
1 Tablespoons of brown sugar
1 Tablespoon of light soy sauce
1/2 teaspoon of Sesame oil

1 Tablespoon of finely sliced spring onions
ground white pepper.

Place cubed Eggplant on Varoma tray and sprinkle with salt.
Stand for 10 minutes and the rinse well under running water.
place 500mls of cold water into TMX bowl and steam eggplant on tray, for 10 minutes/Varoma/speed 2. Set aside to cool slightly.

EMPTY bowl.
Drop garlic onto blades, speed 5 for 5 seconds. Scrape down.
Add vinegar, wine, sugar,soy sauce amd sesame oil.
Cook 5 minutes/100/speed 3.With CUP OUT.
Pour over Eggplant which has been placed in serving dish.

Garnish with sliced spring onion and white pepper.

This is equally nice served warm or at room temperature.

Orange Peel for Hot Cross Buns

Orange Peel for Hot Cross Buns

This peel can be used in Cakes ,Christmas Puddings, Steamed Puddings and of course Hot Cross Buns. It is fairly time consuming to make, but then I only make it once a year and freeze it. It could be placed in sterile jars, like jam, and kept in the pantry.
Because of the sugar content, it scoops out easily when required.

Save Orange peel in plastic bag in fridge. (any amount, but I usually work with 6 or more.
Cut peel into 1/4.
Place in large saucepan and cover with water. Bring to the boil and simmer until you can easily press you finger nail into the rind. ( It is important that the rind is very soft)
Drain off all the water and when cool enough to handle, scoop out the membrane with a spoon.
Place 2 cups of white sugar into a large flat pan , add 2 cups of water and boil to dissolve the sugar.
Place the peel into the TMX bowl and Turbo once . Look in bowl to see how fine the peel has been cut. You do not want mush. I had 700g of peel and it took 4 presses of the Turbo button. The number of times will depend on how much peel is in the bowl.
When sugar has dissolved into water, tip in peel.
Stand by stove and gently stir peel into liquid.
Boil rapidly and stir when required so that peel doesn't catch and burn.
When most of the water has evaporated, take off stove and cool.
I store in small zip lock plastic bags, and freeze.

Chocolate covered Orange straws.

After removing the Orange membrane from the peel, cut the peel into long thin strips.
Boil in sugar syrup being gentle not to break the strips.
Evaporate most of the liquid and set aside to cool.
At this stage I freeze them in a plastic container.
When required I coat with Chocolate.