Saturday, February 3, 2018

Almond Pancakes with Peaches and Yoghurt

This recipe is adapted to TMX from"Maggie's Recipe for Life", Book.
I made some small changes to use what I had available.  For original recipe Page 80.

Very simple and very nice.

Ingredients

Into TMX bowl, place
110g Wholemeal or Spelt flour
1/2 teaspoon carb soda
1/2 teaspoon Baking powder
1 Tablespoon of caster sugar( I used Stevia Sweet)
30g of ground Almonds
50g of Pr0biotic yoghurt ( I used Kefir)
130 mls of  Almond milk ( i used Lactos free milk)

Mix, 10 seconds/ speed 4.
scrape down
mix 5 seconds/ speed 4

TO COOK AND SERVE
Heat non stick pan to moderate
Lightly brush butter over non stick pan
Place Tablespoon full into pan and cook until bubbles appear.
Turn and cook other side
Remove and keep warm.

Serve with grilled Peaches and Yoghurt and drizzle with honey if desired.

Notes
Freeze well and reheat in heated pan.
Nice with Clean Raspberry Jam and yoghurt
Kid friendly


Sunday, January 28, 2018

Spicy, but not hot, Plum, Apple and Tomato sauce

Ingredients
1.1 kilos of plums, stone in and skin on. I used Cherry Plums.
330 g windfall Apples.
270 g tomatoes, raw, tinned or Passata
1 onion chopped or 1 leek.
4 cloves of garlic
Small piece of ginger, size of thumb nail
100 mls of apple cider vinegar
1 dessert spoon of salt
1/3 cup raisins or sultanas
1/3 cup raw sugar
1 teaspoon ground cloves
1/2 teaspoon of ground Star anise
Pinch black pepper

Instructions.

Drop 1/2 apples on to spinning blades, ( speed 6 for 5 seconds. )
Add plums, tomato and vinegar and cook 10 minutes, soft stir, 100 degrees.
Add remaining ingredients, cook 20 minutes, speed 2 , 100 degrees, cup in.
Allow to cool a little then push through strainer or Mouli.
Test for taste and add more sugar or Stevia if needed.
Return to TMX and bring to the boil. Boil 10 minutes, speed 3, 100 degrees.
Bottle in sterile bottles. .


Makes approximately 2 litres.

Although spicy, not hot.  Could add red chilliest wirh plums if required.v

Tuesday, December 5, 2017

Best Ever Ginger Snaps.

Dan Lepard calls these Spicy Chestnut Ginger Christmas Biscuits.   I have changed the name because I had to replace he Chestnut flour with ground Almonds,  and they are simply the best ginger biscuits that i have ever made.   Dan's recipes are always good.
The recipe made 52 teaspoon size dough scoops.

Ingredients
120g butter
1/4 teaspoon of ground cloves
6 teaspoons ground ginger
180g dark brown sugar
40 g treacle
40g Golden Syrup
1 egg
160g plain flour
80g chestnut flour,( I used Ground Almonds)
1 teaspoon of carbsoda

demerara sugar to roll dough in.

Method.
make room in fridge so TMX bowl will fit.
Place into bowl ,butter cut into 1/2 inch cubes ,ground cloves , ground ginger , dark brown sugar,golden syrup and treacle.
Mix for 7 minutes,40 degrees, speed 3.  scraping down after each 2 minutes.
Allow to cool,
Add egg and mix 30 seconds speed 4.
Add flour ground Almonds or chestnut flour, and carbsoda.
Knead until fully incorporated.
Place in fridge until ready to bake. (the dough is a lot easier to handle if cold.)  I left it in the fridge for 4 hours

Preheat oven to 160 C or 140 FF
line 3 baking trays with baking paper.
Scoop heaped teaspoon size balls and roll in the demerara sugar and place on trays.  press gently in the centre.
Bake for 25 minutes.  they will puff up and then sink flat with cracks on the surface.
cool on trays.
store in an air tight tin.

Thursday, September 7, 2017

Ciabatta, Paul Hollywoods recipe, adapted to TMX.

This recipe is from Paul Hollywood's book Bread.  It has a light crunchy crust and flavoursome soft crumb.
You need to allow 9 to 10 hours to make these 2 loaves.
6 hours for the first mix.
2 to 3 hours for the next step
30 minutes before baking and 30 minutes to bake.

Ingredients

400g strong bread flour,I used Laucke which has salt and sugar added.
7g. fast acting dried yeast
300 g cool water
2 Tablespoons olive oil
( 7 g of salt if NOT using mix)
Fine Semolina for dusting.

Baking tray,
and
20 cm square x 12 cm high plastic container with lid.

Method

In a bowl, mix 200g flour
1/2 the yeast and 200 mls of water.
Mix and beat well with a wooden spoon.
cover and set aside for 6 hours.

Tip into TMX and add remaining yeast, flour, water and salt if using.
Knead 4 minutes.

Tip into the well oiled container and cover with lid.
( it is important that the container is square as this help with the shaping in the next step)
Allow it to rise  2 to 3 hours until it fills the container. ( my container was 23 cm square so I let it rise to 3/4 fill the container)

Heat oven to 220 C or 200C FF.

Being careful not to knock out all the air, tip the contents of the container on to a well dusted silmat or bench, the dusting mixture should be 1/2 Semolina and 1/2 flour.
Cut in half with a well floured knife.

Stretch slightly , to fit the baking tray by pulling on the ends.
Dust the tray with the Semolina/flour mix.
Lift careful on to tray leaving room between loaves.  i did this with aid of a large spatula.
Dust top lightly with Semolina mix.

Cover with plastic and let stand for 30 minutes.

 Remove plastic and bake for 30 minutes.

If you have a light and glass door on your oven, you can watch it rise. It is quite amazing.




Monday, September 5, 2016

Strata


This recipe, adapted to TMX, is from Pam Anderson's book, 'cook without a book'.
It can be served as a main course with salad or as a side dish.
It is a savoury Bread and Butter Pudding.
There is no meat in the dish, but if you feel like it you could add crispy bacon with the top veggies.


This is a 1/10th serve, so you could make 1/2 recipe.  However it does reheat well in oven or microwave.

Ingredients

320g tasty cheese
1 cup of sliced green onions or 1 cup sliced leek,  softened in microwave or in pan with a little butter.
2 cups of milk
6 large eggs
salt and ground black pepper
good grind or pinch of nutmeg
1 long Baguette, cut into 1/4 inch rings
1 1/2 dessertspoons of olive oil,(use to cook veggies if required, optional)
350g vegetables of choice. See list below.

Method

Place cubes of cheese in TMX bowl and zap for a few seconds, until about the size of rice grains. set aside.
Place eggs , milk, salt , pepper and nutmeg into TMX bowl and mix, speed 7 for 10 seconds. ( leave in Bowl)
either steam or gently cook veggies until still crisp.
Brush a large oven proof dish with butter or cake release.(.to determine size of dish take 3/4 of sliced bread , divide into 2 piles and fit one 1/2 into the base of oven dish.) You will be making 2 layers of bread.
Start layering
place one layer of bread on base of dish,
spread 1/2 the onion or leek over bread
sprinkle 1/3 go cheese over
pour 1/2 the egg mix over.
DO THIS LAYERING AGAIN
place veggies over top egg layer and sprinkle last 1/3 of cheese over top.
Cover with glad wrap and place a small flat tin to weigh down the bread into the mix.
Place a couple of unopened tins on top for extra weight.

the Strata can be baked within 30 minutes or placed in fridge and baked the next day.

Select a couple of the veggies, all except cherry tomatoes should be par cooked.

cherry tomatoes
mushrooms ,sliced
Asparagus
Capsicum peppers
Red onion in slices
or what you have in fridge.



Sunday, June 26, 2016

Cauliflower and Asparagus soup with Horseradish Cream.



This Horseradish Cream can be added to any potentially bland soup to give it a lift.

If using fresh Horseradish place discs into TMX bowl and grate , speed 7 for 20 seconds.
DO NOT LIFT LID AND LOOK IN AND SNIFF. THE FUMES ARE OVER POWERING.
If using grated horseradish in a jar, proceed as per instructions.

For every measure of horseradish, use double the amount of Sour Cream.  light good.
Example
1/4 cup of grate Horseradish, 1/2 cup of Sour Cream.
1 teaspoon of Dijon mustard
1 Tablespoon chopped chives, optional.
Place Horseradish, Sour Cream and mustard into TMX bowl and mix 5 seconds, speed 4.
Mix Chives in by hand if using.

Notes
Although traditionally served with roast beef, the cream is also nice stirred through soup.
Also nice with a roast veggie panini.