Flavour Bombs.

Flavour Bombs are intensely flavour pastes and sauces that can be frozen and added to Chicken, Pork, Beef, Veal or Tofu.
They can be added to food to be cooked in Slow Cookers( Crock Pots), Tray Bakes, TMX or Casserole dish in oven.
Make in bulk and freeze according to number of serves.
As I test more generic flavours, I will add to the list.
Number 1, a simple Bomb
This makes enough for 4 large serves, ( I used 1/2 to make 2 serves)

1 Tablespoon each of Sweet Chilli sauce, Soy sauce, Maple Syrup,
1/2 Tablespoon TMX Veggie stock.
Mix together.

Add Chicken Thighs ( trimmed and cut in half) to Slow Cooker, add paste and stir. ( no liquid)
Turn pot on and select slow, medium or high , depending what suits your time frame.
Add mushrooms when chicken is nearly  cooked and peas when cooked.
Thicken with 2 teaspoons of Cornflour mixed with a little water.  .

Reheats well.

Serve with rice or mashed potato.

Flavour Bomb 2. A High Octane Bomb, used 3 ways.
Basic flavours with the addition of either, Stock Or Tomato Or Coconut milk. OR a mixture of liquids.  You decide.

This baked Chicken has Flavour Bomb, Coconut Milk, Diced Tomatoes and stock.

This vegetarian tray bake of Pumpkin has a Flavour Bomb and Diced Tomato added. Sweet potato, Carrot, Zucchini or Eggplant, or a mixture would be equally nice. I added chick peas and Meredith Feta.

Ingredients
You can use fresh or paste from a tube or jar.  No particular flavour dominates.  So add more of a particular flavour if you wish.
1 Dessertspoon of each
Garlic
Ginger
Lemongrass
Red curry paste
Soy sauce

1 teaspoon of Chilli flakes

Zest and juice of a large fresh lime. 2 limes if small.

Mix all together and place in a small Zip lock bag. Freeze.

When require, remove amount suitable for quantity of veggies or protein.  Add stock, diced tomato or Coconut milk.

Examples.
1 large Chicken, 1/2 Flavour Bomb, 1 tin of Coconut milk, 1 cup of stock.
Place chicken in baking pot with lid, pour mixed ingredients and bake covered 30 minutes. Hot oven.
Remove lid , baste and cook for further 30 minutes brown chicken.
Serve with carb of choice and green veggies or salad.
Note
Because I used Organic Coconut milk it had the cream floating on top. I put the Flavour Bomb, coconut milk and stock in the TMX and cooked it at 100 degrees/ 10 minutes/ speed 2.
Then tipped over the chicken.
When cooked this will produce a mild flavoured sauce.  Do a taste test and if a stronger flavour is required, stir a bit more of the FB in.

Baked Pumpkin. Tray Bake
Chunks of pumpkin ( or other veggies ) pre roasted until nearly cooked.
Mix together  1/2 Flavour Bomb (  or less depending on quantity of veggies) with 1 tin of diced tomatoes and 1/2 tin stock.
Pour over veggies and bake until fully cooked. .
                            OR
Mix raw veggies with FB and tomato mixture, cover with foil and bake until cooked.  Uncover and brown under grill.
Note
I added a tin of chick peas to dish and served with Meredith Feta.

Garden Greens and Quinoa Pilaf

I have a very large Chinese Cabbage ( Wombok) that is a bit moth/grub eaten.  I don’t want to waste it is truly organic.  FOOD52 had a recipe for ‘One Pot Kale & Quinoa Pilaf’, that could be adapted to suit my purpose.

I converted the recipe to TMX and made a smaller amount. 

The recipe as presented makes 4 serves as a side. 

Ingredients

60 g Quinoa, washed

Large bunch of greens, ( my cabbage (Wombok)  weighed 200g but could easily double this. )

Oil, 1 Tablespoon of oil of choice.  I used Walnut. 

1 lemon, zest and juice

2 Tablespoons of green onion tops, sliced

1 Tablespoon of roasted Pine nuts.

1 to 2 Tablespoons of Goat Cheese. ( I used Marinated Meredith Feta ) 

Salt and Pepper. 

Instructions 

Mix oil, Lemon, onion tops, in serving dish and set aside. 

Place 1 litre of water into TMX bowl and place basket with Quinoa into bowl.

Depending on what greens are used, separate stalks from leaves. 

Set greens aside except for Kale. 

Kale leaves are added to Quinoa and steamed for 18 minutes. Stems discarded. 

Chinese cabbage ( Wombok)  , stems finely sliced and added to Quinoa and leaves shredded and added in last 5 minutes. 

Silver beet, same as Lombok. 

Baby spinach added in last 5 minutes. 

When steamed, mix greens through Quinoa and tip onto oil mix in serving dish.

Fold together and serve with Pine nuts and feta on top. 

Can be served cold or at room temperature.  Adding Pine nuts and Feta just before serving.

    

Kefir Bark

I love my Kefir.  It is so easy to make and carries so many good bacteria. The problem is that I don’t want to heat it as this will kill most of the good bacteria. I have made Lemon Icecream which is lovely.  What else?
When I saw a recipe for frozen yoghurt bark I thought I could probably make same with thick Kefir. if your Kefir is thin you may have to strain it .  You can use several layers of Chux, a Jelly bag or cheesecloth.
Spread the Kefir into baking paper placed on a flat tray that will fit Flat into your freezer.

The additions are up to you.
I used dark chocolate , ginger infused coconut flakes and caramel balls.
When ready, freeze.  Serve while frozen or partially defrosted.
I will cut into 16.

Peek - a -boo - pear pudding

The directions for this delightful pudding are available on Forumthermomix.

Quinoa and Broccoli Rice

This recipe is particularly suited to the TMX, but could be made in a machine that will slice the Broccoli into rice and then another that steams.
I am dressing it with lemon juice , salt and pepper and serving it as a base for kababs.
As a side , 4 serves,
Ingredients
60 g Quinoa
100g Broccoli florets

Instructions
Wash Quinoa in TMX basket, set aside in basket
Place Broccoli in TMX bowl, chop, 4 seconds, speed 5.
Tip on top of Quinoa
Place a litre of  water into TMX bowl.
Place basket into bowl and cook 18 minutes, Varoma temperature, speed 3.
Use hot  or when cool refrigerate.

Particually nice dressed with lemon juice and zest.
Notes.
Makes 3 cups, 300g.
Calories 257
Carbs 37.5
Fibre 10
Protein 12
Serves 4 as a side. Calories 75

                                                                                                 

Bread rolls, mixed in TMX and baked in Air Fryer

In 2014 I posted a recipe for bread rolls mixed in TMX and cooked in an Air Fryer. I have recently bought another Philips Air Fryer.  This later model is manual and hotter than the previous one which was digital.
Testing for the original recipe, it proved simpler. Using 1/2 No Fuss bread recipe. Rise until double. Form into 6 rolls.
Rise in pan that will fit into basket of AF.
Temperature setting 160 degrees.
Bake from cold, 7 minutes. ( I used a timer )
Turn over rolls.
Bake 7 minutes.

Crispy Coconut Biscuits

I was given 2 large jars of Whole Ground Coconut Paste.  No recipes on Google for this unusual ingredient. So I made up a recipe based on several on the Internet. This biscuit has proved to be the most popular biscuit that I have ever made.  I have made 3 batches in the last week.
I just had to find a substitute for the Coconut Paste.  I started by mixing , by WEIGHT, equal parts of desiccated coconut with coconut oil.  Bingo.  When tested by making biscuits using this, they were perfect.
I mixed 100g of desiccated coconut with 100g of coconut oil, in TMX,  Speed 8 for about 30 seconds.  Scrape down and mix again. speed 8 for 30 seconds. This is enough for 2 lots of 36 biscuits.  It is shelf stable so doesn’t need to go in fridg.

Ingredients
110g of soft butter
190g caster sugar
1 egg
100 g coconut paste
200g SR flour
Pinch of salt

Process
Line 3 baking trays with baking paper.
Set oven 170ff

Mix sugar and butter, 30 seconds, Speed 4, scrape down
Add coconut paste, mix 2 minutes, speed 4, scrape down
Add egg, mix 20 seconds, speed 4
Add flour and salt, mix on kneading function until flour is incorporated.  ( May need to scrape down and give another short mix.
Using a very small ice cream scoop , place small mounds on baking trays. ( use a teaspoon if scoop unavailable. )
Gently press a small cube of ginger or dried sour cherry or 1/4 walnut into biscuit.
Bake 15 minutes.  They will crisp up as they cool.
Remove from tray to cooling rack.
Makes 36, or less if larger.