World's Best Diet, Rye Bread.

Yesterday I made 3 new Bread recipes. This one, which I have adapted from the Worlds Best Diet was the best.
I have decided while trying again to lose weight, that I will eat only the best of what is available. If it is not available,  then I will make it with the aide of my TMX.
I made 1/2 the recipe as a full recipe would be too much for the TMX.  This loaf provides 20 slices at 75 calories a slice.

Ingredients

390g Sour Dough starter
320g Rye flour
85g wholemeal flour
3 teaspoons of dry yeast
1 Tablespoon of honey
50g Pepitas
35 g Linseed
55g soaked grains, see note below
1 teaspoon of salt
230g beer, you may not need all of this as it will depend on how wet your SD starter is.
Extra seeds for top

Method

Place all ingredients in the TMX bowl and knead for 4 minutes.
You need a fairly soft dough
Tip into a lined or well oiled bread tin.  26x10x11cm. smooth top.
Spray with water and sprinkle extra seeds on top.
Cover with plastic. I use a shower cap.
Sit in a warm place until it reaches top of tin. It will not rise in oven.
Heat oven to 180 o C.
Place dish with water in bottom of oven.
Bake for 40 minutes in tin, remove from tin and sit on oven rungs and bake for another 10 minutes.
If top is becoming too dark, cover with foil.
When cooked, place on cooling rack and don't cut until cold.

Notes.
For the soaked grains, I bring to the boil a pot of mixed grains, leave to cool in water, drain then place in 100g lots in the freezer.
Pepitas are green pumpkin seeds
The original recipe calls for 100g of dried Cranberries. I didn't add these.
Also recipe calls for an extra 1/2 tablespoon of honey.
You could add Caraway seeds.

Cashew Nut Dressing/ MAYO

THE DRESSING HAS BEEN ADDED TO 5 BEAN MIX WITH CELERY, ONION AND RED CAPSICUM.  THE BREAD IS HELENE'S 1 MINUTE OVER NIGHT BREAD , BUT WITH JUST 1RISE.

Low fat, low salt , soft kefir /butter spread.

I have been looking for interesting ways to use my Kefir without destroying the good bugs. I mostly strain the Kefir and the result is very like sour cream. In this recipe I add the Strained kefir to good quality salted butter and mix in TMX to a soft spread. From now on this will be the spread of choice.

Ingredients
250 g of butter at room temperature.
150 g Kefir strained to the consistency of Sour cream.

Method
Place butter and Kefir in TMX Bowl and blend at speed 4, 45 degrees, 1 minute
Add butterfly and beat speed 4 , 45 degrees, for 1 minute or until creamy

Notes
Used as shown in photo it is very creamy.  When set up in fridge it is stiffer but still soft enough to spread easily.
I notice that some commercial Dairy soft spread has cream, water and Canola oil added.

Frying Pan Lemon Tart

How about this for easy and tasty. Mixed in TMX, started in frying pan and finished off in the oven. 
You do need a 20cm non stick pan with a handle that will go in the oven. This is adapted to TMX from David Herbert's  Best Home Cooking.
Serves 6 to 8

Set oven 190 FF

Ingredients
30 g butter
4 eggs
120 g caster sugar. 
Pinch salt
45g ground Almonds
120 g cream
zest and juice of 1 large lemon. 
45 g of flaked almonds. 
Icing sugar for dusting. 

Method
Place butter in non stick pan over medium heat.
Place in TMX bowl, eggs, sugar, cream , salt , ground Almonds and lemon rind and juice.
Mix 10 seconds speed 7.
Add flaked almonds, mix 5 seconds speed 7. 
When butter is bubbling tip mixture into pan and cook until the edges are set. 
Place in oven and bake 15 minutes. ( the top should be brown.) 
Remove from oven and allow to cool. 
Using a spatula carefully loosen the edges and turn on to a fine mesh cake rack.  Then turn onto serving plate. 
Dust with icing sugar. 

Kefir and Wasabi dip

Ingredients

200g Kefir or plain Greek yogurt
200g raw, roasted, unsalted Cashew nuts.
4 large Wasabi leaves cut into fine strips, ( could use the paste in tubes, 2 teaspoons or more according to taste.)
2 cloves of garlic, remove green shoot as this is bitter if uncooked.
2 teaspoons of Horseradish. I use home grow but shop bought ok.
2 teaspoons of hot mustard.
Salt and pepper to taste.

Method

Place all ingredients in TMX Bowl and mix on speed 10 until smooth and creamy.   This could take up to 5 minutes. Scrape down after each minute.

Notes
Good as a dip with carrot and celery sticks or fresh bread stick.
Use as Mayo to dress potato, rice or bean salad.
Nice with cold boiled eggs in a salad.
Use as a base cover on pizza instead of tomato.
Use instead of butter on savoury scones.

The amounts given are the minimum to blend efficiently. 

Caramelised Balsamic

Ingredients

250 g Balsamic vinegar
4 tablespoons of brown sugar
6 tablespoons of raw sugar. 

Method
Place all ingredients in TMX bowl and cook 10 minutes/ 100 / speed 3, CUP IN. 
Then cook 10 minutes/100/speed 3/ CUP OUT. 
Pour into sterile bottle and allow to cook before placing lid on. 

Notes
Can adjust with more sugar, taste first. 
I am soaking dried Turkish figs in this to add to a lentil and watercress salad. 

Inspiration for this recipe came from Community , cook book. I would recommend this to anyone who loves salads. I have adapted the recipe to TMX, and changed the ingredients slightlyI hesitated to publish this recipe as Helene at Super Kitchen Machine has one that is similar. The difference is that Helene's recipe uses honey, this one brown and raw sugar. 
There is a shortage of honey in Australia at the moment due to drought in many of the forests where the hives are placed. I tend therefore not to use honey in cooking. 

Puy Lentils with Caramelised Balsamic soaked Figs, Watercress and Walnuts

Puy Lentils with Balsamic soaked Figs, watercress and Walnuts.

« on: Today at 06:40:11 am »

We are not great salad eaters. Yes we love our hot veggies and with our new veggie garden, 1/2 of which will be salad veggies, things have to change. With this in mind, I bought a new cook book, Community.  The author is Hetty McKinnon. What grabbed my attention was that most recipes are based on what I have in my pantry , fridge and garden.
As I looked through the book I was saying, that looks good and yes I can make that. And yes, that is TMX friendly.

Ingredients. For 3 large serves.

6 Turkish dried figs, sliced
150g Puy lentils, rinsed
2 cups of mixed salad greens, watercress or rocket or radish top, if you have it.
1 dessert spoon EVOO.
1 small clove of garlic, smashed.
50g feta
1/2 cup roasted Walnuts.
Caramelised Balsamic, enough to cover figs. (See previous recipe. )

Soak figs in Caramalised Balsamic, 3 hours or over night.
Place lentils in TMX basket and add 1 litre of water to bowl. Cook 30 minutes,/100/ speed 3.
Add lentils while still warm to figs. Add oil and garlic.
When ready to serve mix in salad leaves.
Arrange on platter and add feta and walnuts.

I served this with salmon, but would go nicely with any fish, chicken or meat.
Could add roasted pumpkin.
Puy lentils remain whole when cooked, unlike other lentils.