Edamame and Ginger Dip.

Green Soya beans,  or Edamame are an unusual ingredient.  The beans are available , frozen at Chinese grocers.  They are well worth hunting down as this dip is most unusual. The original recipe was published on the Eatingwell. com site.  I have adapted it to the TMX.

240g frozen shelled Edamame,  simmered in salted water for 10 mins.
1/4  cup of water
2 tablespoons of salt reduced soy sauce
1 Tablespoon of minced fresh ginger, ( bottled OK)
1 Tablespoon rice vinegar
1 tablespoon Tahini
1 clove of garlic
salt and hot pepper sauce to taste.

Add cooked and drained beans,  plus everything else into TMX bowl and zap on speed 5 for 1 minute.
Scrape down.
Zap again at speed 7 for 30 seconds,  or until a smooth paste results.

Chill before serving.
Will keep for up to 5 days, refrigerated.

Note
If you were not told,  you might think this was Avacado.  Therefore it could have tomato and onion added and served with corn chips.

Italian Hazelnut Cookies

These delightful little cookies have 88 calories if made with sugar , or 55 calories if made with Xylitol, a sugar substitute.  When made with Xylitol they are soft when fully baked, but if a crisp biscuit is needed,  pop them back in the turned off oven and let them cool down,  with the door open. They will crisp on the outside but still be soft inside.   Makes 30
The original recipe was from,www.EatingWell. Com.  I have adapted it to TMX.

Ingredients

2 cups of hazelnuts, roasted and skin rubbed off.
4 large egg whites
1  1/4 cups of caster sugar. OR 3/4 to 1 cup of Xylitol,  depending on how sweet you like biscuits.
1/2 teaspoon of salt
1 teaspoon of vanilla

Method

Set oven at 165C

Insert butterfly into bowl and add egg whites, salt and vanilla.  Set temperature at 37 degrees and beat at speed 3 for 30 seconds.  Increase speed to 4 and beat until stiff.   Set aside in large bowl.
Wash and dry bowl,  add hazelnuts and sugar, or Xylitol.  Press Turbo once.
Tip onto egg whites and fold in with rubber spatula
Using a small ice cream scoop,  place 12  small mounds onto a lined baking sheet.  You will need 3 sheets.
Bake 25/30 minutes, turning trays half way through.
Cool on tray for 10 minutes,  then on wire rack.

If a crisp result required, return to oven as it is cooling, leaving door ajar.

Hazelnut and Aniseed Fregolate

What I like about this is that it is not too sweet and is different.  Perfect to have with coffee.  A flat version of Cantucci or Biscotti.  I have adapted the original,  from Dish Magazine,  to the TMX. This recipe is perfect for the TMX as it needs chopping and mixing.

Need
1/2 cup of dried figs
1 cup of roasted Hazlenuts
1 cup of plain flour ,  1/2 teaspoon of sea salt
1/2 cup of caster Sugar
1/2 cup of brown sugar
1/2 teaspoon of Aniseed
3 egg yoks
3 tablespoons of cream
Shallow baking tin, 25 X 25 cm. Lined with baking paper, and up the sides for 3 cm.
Perheat oven to 170 o C
Do
Chop figs , speed7 for 5 seconds.  You need fine crumb.
Add Hazelnuts and  Turbo twice.
Add plain flour, mix  on REVERSE until all fig is coated.
Add sugars and Aniseed ,mix on REVERSE for 5 sec/sp 5
Mix egg yolks and cream in a bowl and tip onto mix in TMX bowl.
Mix on REVERSE for a few seconds until a loose crumb is formed.
DO NOT OVER MIX.
Tip mixture into lined tin and press with dampened hand to 1 cm.  thick.
Bake for 40 mins, or until light brown.  Turning tray 1/2 way through.
Let rest for 10 mins. in tray and then remove to wire rack.
Dust with icing sugar and break into rough pieces to serve.

Strawberry Conserve

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Conserve is whole fruit jam.  As no water is added, an intense flavour results.   To make this Conserve I researched many recipes and took from several the ingredients and  method that I thought best suited the TMX. This recipe makes about 1  3/4 to 2 cups. 

Ingredients

500g. Strawberries, stems removed and washed.
350g sugar
1 dessertspoon of Vanilla. ( I used home made)
Juice of 1 small Lemon.
1/2  green Apple, washed and cored, and cut into 1/4 s.
2 teaspoons of Jam Setta.

Method

COOK WITH CAP OUT

Drop apple on to spinning blades, speed 5 / 5 seconds.
Add all remaining ingredients.
Cook, 25 mins/ temp 100/ speed 1
Increase temp to Varoma / 10 mins / speed 1. ( if boiling up through hole switch back to 100. )
Test for setting on small dish in freezer.
Bottle in sterile jars, screw lids on turn upside down for 10 mins.
Store in a pantry.  Once opened store in fridge. 

Notes.
The first boil at 100 allows for some evaporation, so that when the temp is increased,  it should not boil over.  However a lot depends on the amount of water in the fruit. 
The addition of green Apple, Lemon Juice and Jamsetta assist in the setting as Strawberry jam is notorious for not setting.

Spelt Bread with Lemon soaked Rye flakes

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I have adapted and changed this recipe ,  it was posted in 'Bread Milk and Blackberries'.     I have halved the recipe and changed the method,  to suit the TMX.

Ingredients
1/2 cup of rye flakes,  I think you could use any rolled flakes.
1 small lemon, juice and zest
1  3/4  to  2 cups of ice cold water.  ( the amount will depend upon the flour)
1 dessertspoon of salt
7g of dried yeast
1  1/2 tablespoons of olive oil
450g of Spelt flour.

Method

Soak Rye flakes in Lemon juice and zest for 15 to 30 mins.
Into TMX bowl Add all other ingredients and knead for 2 mins.   You may need to stop machine and stir with spatula to assist kneading. You should have a fairly soft dough.  Add more water if necessary,

Add the Rye Flakes and lemon juice.
Knead for 1 min.

Tip on to mat and form into a round ball.
Cover and allow to double, this could take up to 2 hours.  ( mine took 1 1/4 hours on a warm day.)

Bake in oven , 200o C, with water in dish in bottom.  for 25 to 30 mins.

Test to see if cooked right through. if not and, If in tin , remove and bake a further 10/20  mins on oven shelf.
Allow to cool before cutting.

Note,   No oven bounce,  so make sure it is more than double before placed in oven.

Chicken with Lime, Thai style

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This all in one dish is,  rice in Basket, Chicken in Varoma bottom tray and Veggies in top tray.  This amount is for 2 but can easily be doubled.
You will need a heat proof dish with lid for the chicken and the sauce.
The timing will depend upon,  how big the pieces of chicken are,  and if you use breast or thigh.
Place 1 liter of cold water into TMX bowl.
RICE IN BASKET. 
I used medium grain rice,  200g weighed into basket.  This should take about 20 mins to steam.

VEGGIES INTO TOP TRAY
Hard veggies such as carrot and pumpkin in tray first,  add greens later as they need a shorter time.

CHICKEN AND SAUCE
Add to heat proof dish,
250g of chicken cut into 3 cm. cubes or strips.
Juice of 1 lime
2 kiffir lime leaves , torn in 1/2,  or grated rind of 1 lime
1 clove of garlic,  crushed
1/3 cup of sweet chilli sauce,  or more if you like it spicy
1/2 cup of water.
Mix all together,  put lid on dish and set TMX, 35 mins, (breast),  45 mins (thigh)
Add hard veggies in top tray.
Check rice at 20 mins after water boils.  Remove to Thermoserver to keep warm.
Add soft veggies to top tray.

Mix 1 teaspoon of cornflour with a little water and stir into chicken,  at 25 mins.

The rice is enough for 2 meals for us, I reheat in Microwave or freeze for another meal.
I place 2 bamboo skewers under heatproof dish for better circulation.

Spinach and Sweet-potato gratin.

Inspiration for this recipe is from Smitten Kitchen Blog. 
This gratin will serve 4.
It can be made GF by replacing the flour in the roux with cornflour'
It can be made dairy free by replacing the milk with Soy milk,  and leaving out the butter and cheese.
It is a tasty dish which can be served as a side dish,  or as a main with a salad.
It can be doubled.

Heat oven to 200 o C

Ingredients

1/2 large onion
2 cloves of garlic
1 Tablespoon of oil
300g.  of Spinach, OR  Silver beet,OR  Chard,  OR NZ Spinach, washed and drained.
250g Sweet Potato  OR Pumpkin, peeled and cut into 2cm cubes.
300mls of milk
35 g flour
1 Tablespoon of flour.
3/4 cup grated cheese.
Nutmeg.
Fetta OR Ricotta , Optional
S and P to taste.
thyme.

Method

Drop Onion and garlic on to blades,  speed 5 / 5 seconds.  Scrape down and add oil.
Cook,  5 mins/Varoma/speed 2.
Add spinach, and saute, 3 mins./100/speed 1.
Add pinch of Nutmeg and zap 5 seconds.,
Drain and push out liquid.  Discard liquid.
Set aside.
rinse out bowl
Add Sweet potato , zap speed 5 /5 seconds .
Set aside
Wash bowl.
Add to bowl 300 mls milk, 35 g flour and butter, good pinch of nutmeg.
Zap at 5 to mix,
Cook 7 mins/ 100/ sp2/

Into a heat proof dish (17/19 cm ),  place a layer of Sweet potato. Use 1/2 the mix.  Dot this with Fetta or ricotta,  if using.
Add  1/2 spinach,  then remaining Sweet potato,  then remaining spinach.
Sprinkle a little fresh Thyme over.
Pour the white sauce over and spread to edges.
Sprinkle over grated cheese.
Bake in oven until brown on top, 35/45 minutes.