Salmon in Creamy Pasta Sauce

This delicious dish is based on an Adam Liaw recipe. I have changed it slightly and adapted it to the TMX.
It is also the third dish where I have used the cute little egg noodles from Helene, that wonderful cook and recipe developer of, SuperKitchenMachine.

Ingredients

1/2 onion
2 Tablespoons of cooking Sake
300g thickened cream
4 skinless and boneless Salmon fillets.
salt
oil
2 cups cooked egg noodles.( I used Helene's egg noodles)
Optional extras
2 Tablespoons of Salmon roe
1 sheet of nori , cut into fine slices.

Method
Chop onion in TMX and add a little oil, cook at 100/5 minutes/ speed 1.
Add cream and Sake and cook at 100/ speed 2 until it boils
.Add noodles and mix, reverse/ speed 1/2 or 1 until it boils.

Grill salmon on both sides , in pan on stove until just cooked.
Flake salmon in pan and add the creamy mix from TMX into pan.
Stir gently and bring to simmer.
Serve in warmed plates.
Can dress with optional extras if desired.

Pot Stickers

Pot Stickers, Wontons, Gyoza or Dim Sums.  It really doesn't matter what you call these flavorsome little packages, they are delicious. the filling is easily made with 2 presses of the torbo button.

Ingredients
A small handful of either uncooked chicken, pork or prawns. Chopped
1 1/2 cups of mixed veggies which could include chinese cabbage , spring onions, bamboo shoots,  celery carrot or other veggies that you might find in a stir fry.
2 coins of green ginger and 2 cloves of garlic.
1?2 cup chopped Water chestnuts.
1 teaspoon of Sesame oil
good shake of white pepper.
Packet of round wrappers with about 100 wrappers, ( about 500 g.)

Method
Place in order in TMX bowl, EXCEPT water chestnuts.and wrappers

Turbo twice for 1 second.
Fold in water chestnuts by hand.
Place 9 wrappers on bench, (cover those not used with a damp tea towel)
wet the edge of top 1/2 of wrappers with water.
Place a heaped teaspoon of filling into center and press the edges together., removing any air. You can pleat the edges for a nice effect.
Form a flat bottom that can stand up in the pan.
Place in dish with damp tea towel over top while you make the next 9.
repeat until all filling is used.

Cooking.
Spray or brush a non stick pan with oil.
Heat over medium heat and place Pot Stickers in pan.
Watch and when all stickers are brown on bottom, pour in water which will bubble up.  Pop lid on pan and cook/steam until water has evaporated. Just a few minutes.
Use a spatula to remove from pan, place on plates , drizzle with soy sauce and sprinkle with sliced spring onion.

Notes
The uncooked Pot Stickers freeze well.
Can add other Asian  greens such as green coriander or 1 Tablespoon of Asian sauces.

Soft Spanish Bread Rolls

This recipe makes soft flat rolls, perfect for splitting and filling. I have adapted the recipe to the TMX, from one found on the internet.
Will make 8, 10 or even 12 rolls.  Smaller ones excellent for school lunches.

Ingredients
500 bread flour, ( I used Laucke Crusty White Mix)
1 teaspoon of salt and 1 of sugar if not using mix.
350g warm water
7 1/2 g dried yeast,( measured by digital scales )
30 mls olive oil.

Method
Place all ingredients into TMX bowl and knead for 4 minutes
let sit in bowl for 10 mnutes
Tip onto well floured silmat.  It will be very sticky.
Fold over on to its self several times until less sticky but still very soft.
Form into a long roll and cut into 8 or 10 even pieces, roll each into a ball.
Taking one piece at a time, flatten with finger tips to a round disk 1 cm thick.
If the dough resists forming into a disk, let it sit for 5 minutes and flatten again.
Place on well oiled tray, may need 2 trays, spray with water, cover with plastic, allow to double.
place dish with water in, in bottom of over and set oven at 200 o C FF
Bake 10 mins, turn trays around and if using 2 trays, swap shelves.
Bake further 5 mins.
Remove trays from oven and flip rolls over and bake a further 5 minutes.
Cool on wire rack.

Lemon Bliss Balls

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Weigh into TMX bowl,
1 cup of cashew nuts
1 cup of coconut
Zest of 2 lemons, juice of one lemon
2 tablespoons of Maple Syrup or liquid sweetener of choice.
1 teaspoon Vanilla.

Mix on speed 7 until it all comes together. Watch through hole in lid.
Roll into balls and then into extra coconut.
I used a small 3 cm ice cream scoop.
Store in fridge or freeze.

Chocolate Bread and Butter Pudding

Lunch at the Langham last Saturday. The highlight of the meal for me was the Chocolate Bread And Butter Pudding. I thought, I could make that using my TMX.
This must be started the day before needed as it needs to sit in the Fridge for 24 hours to absorb the custard.
The chocolate sauce is delicious as it contains Rum.  Leave this out if you wish.
To do my research I went to Eatyourbooks. If you don't know about this web site,  check it out.
I finally chose 2 very different recipes and adapted them to the TMX.
First the chocolate sauce, adapted from Monday Morning Cooking Club. Make this First.
Ingredients.
Measure into TMX bowl
100g best dark chocolate, I used Lindt
240g thickened cream
40g Rum
90g caster sugar
45g unsalted butter
Pinch of ground Cinnamon

Mix, 5 minutes/ 90/ speed 4.
Set aside in jug, cover and put in fridge.

Bread and Butter Pudding, adapted from Belinda Jeffery's Lemon and blueberry bread and Butter pudding.
Buy a large loaf of the cheapest day old bread from the Supermarket and trim the crusts off.


Butter all slices on one side.
Into TMX bowl place
4 large eggs
1 egg yolk
200 g caster sugar
625 mls of milk
150 mls cream
Slosh of vanilla
Handful of chocolate chips

Mix, speed 4, 30 seconds, leave in bowl .

In a large deep oven proof dish, pour a little of the custard over the bottom.
Place a flat layer of bread slices, not over lapping.
Place a few spoonfuls of chocolate sauce over the bread.
Cut the remaining bread into triangles and place a row of these over the first layer.
Then another layer until all bread is used.
Spoon blobs of chocolate sauce between layers and over and around top layer. See photo.
Pour remaining custard over all the bread.
Sprinkle with chocolate chips
Place an oven dish to weigh down the bread into the custard.
Cover with plastic wrap and refrigerate for 24 hours.

Remove plastic.

Bake in the Center of oven at 180 o C for 50 to 60 minutes.
Bake untill puffed and with the edges of the bread brown. Test with knife by lifting up a slice. There should be no liquid.

If baking in a tin, sit this in an larger tin, that has boiling water poured around it.

Serve with extra chocolate sauce and cream.

Coconut Sorbet

This photo was taken by Katiej , from Forum Thermomix and has kindly allowed me to use it.

Delicious and simple,and gluten free ,dairy free and egg free.  Perfect for sweets after a meal and perfect following an Indian Banquet..
Although I churned this in an Ice Cream machine, I think it could be frozen in ice block trays and then zapped in the Thermomix.

Ingredients, slightly changed from original recipe by recommendation from Forum members.

1 cup sugar
1/2 cup water
1 tin of Coconut Cream, tipped in a 2 cup container and made up to 2 cups with water or coconut milk.
1/2 cup extra water
2 Tablespoons of FRESH lime juice.   Taste it, you might like to add more.

Method.

Dissolve sugar in water in TMX bowl and boil for 1 minute.
Add rest of ingredients to bowl and zap to combine.
Chill in fridge, and the process in Ice Cream Machine.
put in container and freeze.

notes
mine was easily scoopable after being frozen.

Double Salmon Mousse with Marie Rose sauce

This is a special occasion dish.  No it isn't expensive and it isn't difficult,  it just tastes special. All can be made ahead and plated up before visitors arrive.  There are 2 parts to the recipe and the sauce can be used instead of cocktail sauce with prawns or cray fish. It would be nice on steamed Salmon.

MOUSSE IS BEST MADE AND ALLOWED TO SET UP IN FRIDGE OVER NIGHT.

Marie Rose Sauce. this recipe is from Tom Kerridge's 'Best Ever Dishes",  and adapted to TMX.

100g TMX Mayo
50g Tomato sauce
Squeeze of lemon juice
1 teaspoon Brandy
3 splashes of Worcestershire sauce
2 splashes of Tabasco sauce
Pinch of cayenne pepper

Measure all ingredients into TMX bowl and mix for 10 seconds at speed 3.  set aside.

Double Salmon Mousse.

1/2 cup of hot water
1 chicken stock cube
15g Gelatine, ( if leaves are used, soak in cold water for 5 minutes and add with tinned salmon.)
220g can of Red Salmon
2 teaspoons of lemon juice
2 Spring onions ,sliced and using some of the green top.
1/2 cup of cream or Greek Yoghurt
1/2 cup of TMX Mayo
100g packet of Smoked Salmon. Diced into 1 cm cubes.
Salt and Pepper to taste.

Method
Put hot water , chicken stock and Gelatine ,( if using Gelatine powder or flakes)in TMX Bowl and zap, speed 5 , 30 seconds.
Add undrained Tinned salmon., onion, mayo, cream or Greek Yogurt, lemon juice salt and pepper,  and mix , 30 seconds , speed 7.
Scrape down sides and blend again for 5 seconds.
Add cubed Smoked Salmon and mix 10 seconds, REVERSE.
Pour into a bowl and cover with  plastic wrap and refrigerate over night.

This can be set in a mould that has been lined with plastic wrap and turned out on to a platter for serving.  the mousse is firm enough to slice or scoop using a knife or spoon heated in hot water.
Serve with the sauce.