Coconut Ginger Macaroons, FODMAP friendly.

I have adapted this recipe to increase the volume of the basic egg white mixture.  Doing this makes approximately double the number of Macaroons from 24 to 48. 

I bought the Ginger infused Coconut flakes from Source Bulk foods in Ballarat. 

If unavailable, double the amount of shredded Coconut and add 1 teaspoon of grated Lemon rind. 

Approximately 40 g sugar or 1 heaped teaspoon full of caster sugar in each

Ingredients

120 g shredded coconut

120 g of ginger infused coconut flakes, ground fine. 

140 g egg whites at room temperature

208 caster sugar, raw good. 

1 teaspoon vanilla

Pinch of salt. 

Set oven at 350 degrees

Place egg whites in large bowl and beat until stiff.  

Add sugar gradually and continue to beat. (Should look like Pavlova case)

Add vanilla and salt and beat until incorporated. 

Tip coconut on top of egg whites and sugar. 

Fold in with large spoon until all coconut is covered. 

Using a 4 1/2 cm ice cream scoop place 12 blobs on a lined baking sheet. 

Bake until a crust forms on the Macaroons. About 15 to 20 minutes. 

If browning too quickly drop tray to lower rung. 

Remove from oven and place still in baking paper on wire rack. 

Repeat with 3 remaining trays. 

( it is possible to bake several trays at once, moving them around oven as they develop a little colour. 

When all Macaroons are baked. Lift the off baking paper and turn them over. 

TURN OFF OVEN

Place all Macaroons on one tray, upside down. 

Place that into oven with the oven door half partially open with a wooden spoon. 

Leave in oven until cool. 

Remove tray , store in airtight tin. 

Notes. 

I use a hand held beater and it takes about 5 minutes. Could use TMX. 

Could stick Macaroons together with Chocolate. 

They spread slightly in the oven. 

You can adjust the drying out time to give a soft Center or a completely dry Macaroon.

World’s Best Choc Chip Cookies.

This recipe is based on Dorrie Greenspan latest Choc Chip recipe.  It is different as it contains Rolled Oats.  I have doubled the Choc Chips and Walnuts. I have also adapted it to TMX.  It makes about 60 small cookies, depending on size.
I make up the mixture and after baking first batch,  leave the mixture in the fridge and bake subsequent trays when I have the oven on. For a flatter cookie, leave out of fridge for 1 hour before baking.        
Add rolled oats with flour.
                                                                                       
Ingredients
2 cups all purpose flour, ( or 1/2 bread flour and 1/2 plain flour)
1 teaspoon salt
3/4 teaspoon baking soda, ( carb)
125g butter at room temperature
1 cup sugar
2/3 cup light brown sugar
2 teaspoons vanilla essence.
2 large or 3 small eggs
4 cups choc chips, a mix of colors fine.( can replace 1 cup with dried cherries
2 cups roughly chopped Walnuts
2 handfuls rolled oats

Method
Set oven at 375 or 350 ff.

Beat soft butter, 1 minute/ speed 4
Add sugar, beat 2 minutes / speed 4
Add Vanilla and eggs, one at a time. Speed 4 /4 minutes
Add flour and mix on knead until just incorporated
Set aside in large bowl.
Add choc chips and Walnuts. Fold over until choc chips and nuts are mixed through.
Using a ice cream scoop, place on lined baking sheet and bake 10 to 12 minutes.
Leave on tray 5 minutes and then on to wire rack to cool.

Low FODMAP Pizzelle.

As with most Low  FODMAP baked foods, portion size is important. I developed these to have 1/4 of a Pizzelle with my morning cuppa. The recipe makes about 18 discs, so 1 / 70th should be ok. All ingredients are Low FODMAP .
Ingredients
3 eggs
1/2 cup Pure Maple Syrup
1/2 cup Lemon infused Olive Oil, ( or grated  rind of 1 lemon and light Olive Oil )
1 1/2 cups of GF plain flour , 2 teaspoons of baking powder
                                             Or
1 1/2 cups SR  GF flour and 1 teaspoon baking  powder.
Pinch of salt
1 heaped Dessert spoon of ground Almonds.

Method.
Mix eggs, Maple Syrup and Oil together, 30 seconds, speed 4
Add flour, baking powder and ground Almonds, 30 seconds/ speed 4.
Set batter aside in bowl.

Heat Pizzelle Machine
Spray lightly with Canola oil
Place tablespoons of mixture in center and close lid.  The weight of lid will spread batter.
Cook until light brown.

If batter is too thin, add a little more flour.
If too thick add lemon juice or Lemoncello.
Store in an airtight container.

Eat as is or spread with jam or lemon butter.

Fish in Sour Dough starter batter

Blue Cheese Savories

This is a very easy tasty recipe.  Bung everything in the TMX and mix to a thick paste.  Remove, Wrap in baking paper or cling wrap and refrigerate or freeze until required.
Makes 18.
Ingredients
1 cup of plain flour
125 g butter, cubed.
113 g of strong Blue Cheese, cubed
1/2 teaspoon of freshly ground black pepper.
Jam or Quince jelly

 Method
Place all ingredients , EXCEPT jam into TMX bowl and mix 20 seconds, speed 4.
Scrape down, mix 5 seconds speed 4.
Remove dough and place on baking paper or cling wrap and form into a sausage about 5 cm in diameter.  This will give about 18 slices.
Keep in fridge or freeze.
When ready to bake, cut off slices, just under 1 cm thick. Place on paper lined baking sheet.
Place a small dab of jam or quince past in centre and bake at 350 20 minutes or until lightly brown.

Notes
The strength of the Blue cheese gives the character to these savouries.  I used an imported French cheese. If the Blue doesn’t weigh enough, make up to amount with strong Cheddar and Parmesan.
Could be made GF by replacing plain flour with GF flour.
I cut 12 slices and froze remainder for another time.

Baked cheese tarts

I have to admit that I was surprised when people raved about these.  I served them with thick cream and Blueberries. The pastry is thin and crispy and an excellent foil to the smooth lusciousness of the creamy cheese filling. They reheat well in the Air Fryer.

Ingredients

Grated rind of one large Lemon

100 g caster sugar

20g softened butter

250 g packet of cream cheese, Philly is good. 

2 eggs 

30 g plain flour

240 g thickened cream

1 1/2 sheets ready rolled puff pastry. 

Method

Weigh castor sugar into TMX bowl, add strips of lemon peel. Zap5 seconds/ speed 9. Scrape down. 

Add butter, and cheese, mix 1 minute/ speed 4

Add eggs and plain flour, mix 1 minute / speed 4

Add cream, mix 10 seconds/ speed 4

Set aside in a bowl. 

Pastry

To get thin and crispy cases I use Bill Grangers method that he uses for his Portuguese Custard Tarts. 

This method eliminates the need to blind bake the pastry.

THE FILLING MAKES 18 TARTS.

Set oven at 200 degrees

Remove the pastry and when par thawed cut each sheet in half.  Place one 1/2 on top of the other 1/2 and press gently.  Wait 5 minutes. 

From the short end roll into a tight cylinder. 

Repeat with other sheet. 

Mark and cut into 12 sections.

Brush 2 , 12 hole muffin trays with cake release. 

Flour bench and roll each small disc of pastry to fit into hole.  It should be level with the top of hole.

Fill 7/8 full with cheese mixture.

Bake 15 to 20 minutes.  Pastry should be light brown around edge and custard set. 

Make 6 more pastry cups and fill with remaining Cheese mixture. 

After removing from oven, let set for 5 minutes. 

Carefully remove from tin and place on wire rack to cool.

Store in sealed container in fridge. 

Will keep for several days. Can be reheated or served at room temperature. 

There will be 6 shells remaining.  These can be filled with stewed Apple and baked at same time as the 6 cheese cakes. Or use 1/2 the sheet and refresher the other 1/2 for next time. 

Corn Fritters, Low FODMAP

I have converted this recipe to Thermomix and adjusted the original recipe by adding an extra egg and some Parmesan cheese. The original recipe I found bland and the Parmesan lifts the flavour without being predominate.
Ingredients
420 g tinned creamed Corn.  Don’t use a house brand.
1 1/2 cups of gluten free plain flour
1 carrot
1 zuchinni
2 eggs
1 teaspoon baking powder
2 tablespoons grated Parmesan cheese
Parsley and green tops of a bunch of Spring onions. Sliced
Salt and pepper to taste
Oil for cooking

Method.
Place chunks of carrot and zucchini into TMX bowl and grind , 2 seconds/ speed 6.
Add remaining ingredients, mix, 10 seconds/ speed 6.
Oil a large frying pan and place tablespoons full gently into hot pan.  Smooth out with back of spoon.
Turn over when underneath side is brown. Cook this second side.
Makes 10,
Batter keeps well in fridge for a couple of days.  May need to add a little more flour.