Tuesday, February 28, 2012
Monday, February 27, 2012
This recipe looked so good in the Gourmet Traveller magazine, that I used some of my Christmas Voucher for Readings , and bought Matt Wilkinson's new book. "Mr. Wilkinson's favourite Vegetables'. This recipe has been adapted to the TMX, and although the process looks involved, it is really quite simple. The recipe consists of 3 parts. Serves 6
The blueberry sauce
The rice custard
The whipped cream which is folded in just before serving.
All are made in the TMX and except the cream, can be prepared the day before required.
200g. Blueberries, fresh or frozen.
110g caster sug, (I used 60g. Xylitol)
2 small leaves from fresh Rose Geranium or 1/2 teaspoon of Rose water. (not essence)
1 dessertspoon of water
Place all in heat proof dish and place in Varoma tray, with egg ring under cooking dish, to allow for circulation of steam. Stir. Cover.
Place 500 mls of water in TMX bowl and set 15 mins/Varoma/speed 2. Check that berries are cooked. If not steam for additional 5 mins. Remove leaves.
Set aside and when cool, refrigerate.
Creamed rice Pudding
75g Arborio Rice
1 teaspoon Vanilla Paste or seeds from 1/2 a vanilla pod
500 mls milk
100g caster sug, ( used 40g Xylitol)
1 gold strength gelatin leaf, soaked in cold water and squeezed to remove excess water.
250g whipping /double cream
Place rice in TMX bowl with 1 litre of cold water, bring to boil, 10 mins/varoma/ speed 2. Reverse. DRAIN.
Return rice to bowl, add butterfly, and milk, sugar or substitute and vanilla
Cook for 20 mins/90 / speed soft. Test to see rice is cooked. If not give more time.
Add gelatin, stir 1 min/speed soft.
Set aside in large dish and cover and refrigerate.
Whip cream to soft peaks and gently fold into rice custard. Return to fridge to set up.
Pour over Berry sauce and serve.
This makes 6 small serves, but plenty after a meal.
Saturday, February 25, 2012
In the March edition of Gourmet Traveller magazine is a Matt Wilkinson recipe for a tart based on everything we have access to. Spinach, Mustard greens, eggs and home made Ricotta. I could even use the spice mix that I had made in the TMX. How easy is that to adapt to the TMX ???
basket of greens, spinach, silver beet and Mustard greens.( 500/ 600g)
!/2 large onion and 2 cloves of garlic.
oil, EVOO 50 mlis
2 egg yolks
200g fresh Ricotta
1/2teaspoon of Quatre epices, ( Nov 20th, 2011)
good pinch of cayanne pepper
Parmesan Cheese. 1/2 cup grated.
set oven at 220 C
Zap onion and garlic in TMX, speed 5/5 sec. Scrape down.
Add EVOO to bowl, and cook 5 mins/100/ speed 2/ reverse
Remove stalks from greens and chop roughly and wash
Drain and push as much as you can into TMX bowl.
Cook,5 mins/100/ speed 2 / reverse.
Drain, and reserve in large bowl
Mix in a jug or bowl , cream, yolks, ricotta , and spices, and tip on to spinach
Pour into a well oiled flat baking dish, sprinkle with Parmesan
Bake for 20/25 mins. at 220 C.
I have to say that this was really very easy and great fun.
Recipe..Is from Blog , 5 Nov, 2011, Fruit loaf, Kneaded in TMX and baked in Bread Machine
After first rise, rolled 'sausages' in oil and then cinnamon sugar.
Then plaited., on baking tray.
Rise to nearly double
Bake 30 mins,200 C, turning 1/2 way through, lower temp to 160 C and cover if browning too much. Bake another 20 mins. Test with thermometer.
Remove from oven and cover with cloth , to soften crust.
This will feed about 10/15 people. Could make 1/2 recipe or 2 and freeze one.
This a hybrid, between a Hot Cross Bun and a cinnamon scroll.
Friday, February 24, 2012
This spectacular loaf is based on the one , with instructions , on
koshercambert.wordpress.com Knead to Breathe
DD did the plaiting and we think we can do better tomorrow when we do a fruit version.
This was made with the NO Fuss Bread recipe brushed with egg wash, water in base of oven, baked at 200 C FF. for 35 mins, turned 1/2 way through.
Thanks to all the Forum members who shared their experience making this bread. Especially AnnaM and Uni.
Monday, February 20, 2012
Until now , I haven't had much luck making Gluten Free bread. i have made this for a friend and it looks good. I might have known and should have gone straight to Dan Lepard. He really is a wonderful reliable baker. This recipe has been adapted from his recipe in 'Short and Sweet' for the TMX.
20g Soya flour
50g potato flour
300g corn flour ( I used white Wings)
25g Psylliam husk powder
2 generous teaspoons of dried yeast
1 teaspoon of salt
2 teaspoons of vinegar
15 mls of EVOO, plus extra for handling the dough
2 Tablespoons of plain Yoghurt
325 mls of warm water
30 mls of milk
Put everything in TMX bowl , keeping yeast away from salt
Knead for 1 min.(It will look very sloppy)
Leave in Bowl of TMX until double. (about 1 hour)
Line 19cm tin with baking paper.
Roll dough and place seam side down in tin.
Place in a warm spot and leave for 90 mins.
DURING LAST 20 mins SET OVEN TO 240 C , OR 220 FF.
As the loaf will not rise in the oven, it is important to have a hot oven.
Bake 50 mins for a large loaf , 35 mins for 2 small loaves.
Remove to wire rack and cover with a cloth to keep crust soft.
Will keep for 2/3 days and can be frozen.
I think it is important that the small amounts are weighed accurately. so use digital scales'
Sunday, February 19, 2012
Enough Rice for the whole family. »
Every time I cook this I mean to post the recipe. As you can see from the photo it makes more than cooking it in the basket.
Below is a description of what I do , but you could tip it into the Thermoserver to absorb the water.
480g of boiling water
Tip rice into TMX bowl
Add boiling water
Set dial to 5 mins/ Varoma/ speed 1.
Turn off and place tea towel over top to prevent evaporation.
or tip into Thermoserver and set aside for 25 mins.
If you wish you could cook onion/garlic in bowl first and then follow directions.
Saturday, February 18, 2012
This dish has a beautiful flavorsome gravy. It can be served with rice and a green vegetable. It also can be served with steamed pumpkin or carrot. Any cut of pork can be used, I used leg but shoulder would be good. The cooking time will depend on the cut of pork. I think that the longer cooking time for the leg helped develop the flavor.
Serves 6, but could be extended to 8 depending on the vegetables served with the pork.
850g pork, cut into 4 cm cubes.
1 tablespoon of oil
2 tablespoons of fresh ginger
2 large cloves of garlic.
1/2 large onion. 1/2 cup chicken stock
80mls of dry sherry
2 tablespoons of soy sauce
1 tablespoon of honey
4 star anise
DO All cooked with cup out.
Drop garlic, ginger and onion on the rotating blades, speed 5 for 7 seconds, scrape down.Add star Anise.
Add oil and cook for 10 mins./100/ speed 2.
Add cubed pork,cook on REVERSE 10 mins/ 100./speed 1
Add stock ,sherry, honey and soy sauce.
Cook 20 mins/100/ speed 1/REVERSE.
Test for tenderness.May need extra time depending on cut. Mine needed extra 30 mins
When cooked, add 1/3 cup of fresh coriander
Salt and pepper to taste
6 green spring onions cut on the diagonal
Sunday, February 12, 2012
Not everyone who looks at the site has a TMX, so here is a recipe for Hot Cross Buns.cv
Non TMX Hot Cross Buns
This is the same recipe for Chookie's Hot Cross Buns, but the Method is different as they are made by hand.
500g Bread flour
2 teaspoons of salt.
1 1/2 teaspoons of ground cinnamon
1 1/2 teaspoons of ground nutmeg
1/2 teaspoon of ground cloves
1/2 teaspoons of ground ginger
4 teaspoons of dried yeast
PLACE ALL IN LARGE BOWL AND STIR WITH SPOON.
70g melted butter
250g warm milk
MIX TOGETHER AND POUR OVER DRY INGREDIENTS, STIR UNTIL ALL DRY INGREDIENTS ARE INCORPORATED AND DAMP.
STAND FOR 15 MINS.
100g of sultanas
70g of cranberries
30g of citrus peel
STIR IN WITH SPOON AND WHILE IN BOWL KNEAD 10 TIMES.
TIP ONTO A WELL FLOURED BENCH AND KNEAD 50 TIMES.
PLACE BACK IN BOWL AND SPRAY WITH WATER AND COVER WITH PLASTIC.
PLACE IN WARM PLACE AND ALLOW TO DOUBLE. ( this can take up to 1 1/2 hours)
Set oven at 200 oC, place a dish with water in bottom of oven.
REMOVE DOUGH FROM BOWL AND KNEAD 10 TIMES.
CUT INTO 12/15 PIECES.
SHAPE INTO BALLS, POKING IN ANY FRUIT THAT IS STICKING OUT. (it will burn if not poked in)
PLACE ON LINED OVEN TRAY WITH A GAP BETWEEN BUNS AS THEY WILL DOUBLE.
SPRAY WITH WATER AND SET IN WARM PLACE TO DOUBLE. (about 30 mins.)
WHEN DOUBLE , PIPE CROSSES ON BUNS. AND BAKE IN PREHEATED OVEN 200o C for 20 mins.
Piping Mixture, mix together to form a smooth paste
1 teaspoon oil
Place in a small plastic sandwich bag, seal , cut a SMALL hole in corner, pipe crosses across buns.
WHEN BAKED BRUSH WITH A SUGAR SYRUP.
2 Tablespoons of water
2Tablespoons of sugar
BOIL TOGETHER FOR 2 MINS.
BRUSH WITH EGG WASH BEFORE PLACING BUNS IN OVEN
1 egg mixed with 1 dessertspoon of water.
Because all ovens are different you will have to watch the first batch so temperature and time can be adjusted.
Wednesday, February 8, 2012
This recipe is adapted for the Thermomix, from Yoke Mardewi's book Sourdough. The waffles were cooked on an electric (Sunbeam) Waffle Iron. They are amazingly light and crisp. Like most Sourdough recipes, the premix is left to work overnight. Next morning the final ingredients are added and again one must wait until the mix doubles. Usually 3 to 4 hours.
Into TMX bowl place
25g of active starter
100g of white organic or spelt flour
200g of filtered water. If the weather is cold, use warm water.
Mix, speed 3 for 10 seconds, scrape down and mix for 20 seconds.
Leave lid on with cap in and place in a warm spot to rise over night.
Next morning add to starter in bowl
120g of eggs, weighed without shells. I beat 3 eggs in a bowl and then tip 120g into bowl.
50g each of full cream and sour cream
1 teaspoon of salt
2 Tablespoons of raw sugar or honey
Butter or oil spray for Waffle iron
Mix on speed 3 for 1 min., scrape down, mix 30 seconds, speed 3.
Pour into a large glass measuring jug, and cover with plastic. (This is so you can see that the dough is expanding) You may not see bubbles on the top but the height in the jug will grow.
Cook on a hot preheated waffle iron that has been buttered just before cooking.
Will make 8 full waffles. Can be reheated briefly under a grill or in a toaster.
Can be frozen.
Sunday, February 5, 2012
The addition of a little Brown Miso paste adds a little 'something' to this healthy bread. The result is a soft crumb and a crisp crust.
200g of Organic white Bread flour
200g of light Rye Bread flour
100g of cooked wheat grain.
20g Miso paste, i used Barley but any would be OK
1 teaspoon of Sugar or honey
300/320 warm water. (this will depend of how wet the Wheat grain is.)
1/4 teaspoon of calcium ascorbate, (optional)
Place all in TMX bowl and knead for 4 mins.
If very sticky add a little more flour.
Leave in bowl,in warm place to double. Tip on to bench and knead a little by hand and form into shape required. If bread tin, flatten out dough and roll up to fit tin.
I line tin and sprinkle with seeds.
Spray with water, and cover to rise to nearly double.
Set oven to 200 C. and place a dish with water in bottom of oven.
Slash top and spray again.
bake for 30 mins. remove from tin and place back in oven on side and bake for another 20 mins.
Test to see if cooked, if not give another 10 mins.
Cool on rack ,and try not to cut until cold.
Wednesday, February 1, 2012
This is a lovely cake that has been modified as it fell apart when sliced. The aim was to develop a vegetable based cake with a minimum of fat, sugar and eggs. Not an easy task as these are the ingredients that 'stick' a cake together. With the aid of apple sauce and Xylitol(a sugar substitute that has no after taste as do some other sugar substitutes.), and extra egg whites, satisfaction was achieved. I also add my own Quatre epices mix. Bought mixed spice could be used.
Set oven to 175 C
1 egg and 3 egg whites
1/4 cup of oil
1 cup of grated Zucchini
1 teaspoon of Vanilla
1 1/2 cups of plain flour
1/2 teaspoon of Baking powder
1 teaspoon of carb soda
1 1/4 teaspoon of mixed spice or (Quatre epices mix)
1/2 cup Coconut
1/2 cup of Currants or Sultanas
1/4 cup of Xylitol(available from Health Food shops)
1/2 cup Apple Sauce
Sun flower seeds.
Grate Zucchini,2 seconds/speed 5, set aside. no need to wash bowl.
Add egg, egg whites, oil, and vanilla and beat with BUTTERFLY for 1 1/2 minutes. Remove butterfly.
Scrape down and add all ingredients EXCEPT sunflower seeds.
Mix REVERSE/speed 4/ 5 seconds. Scrape down.
Mix again REVERSE for 5 seconds / speed 4.
Pour into a well lined tin, (20 x 10 cm.)
Scatter sunflower seeds on top, and bake for 1 hour.
Test after 50 minutes as baking time will depend upon moisture of apple sauce.
This recipe has been in our family for years. It has undergone several mutations by different family members. This is the original recipe. Add what you wish.
300g. of fresh sliced mushrooms.
3 spring onions , sliced at an angle , with some of the green tops.
Make the sauce in the TMX and pour over the Mushrooms , stir and set aside, scatter with sliced spring onions. Can be kept in the fridge for up to 1 day.
Drop 3 CLOVES OF GARLIC and 2cm. of FRESH GREEN GINGER on to spinning blades,7 seconds/ speed 5. Scrape down.
Add 1/4 cup Apple Cider Vinegar
2 Tablespoons of shao hsing wine or dry sherry
1 Tablespoon of brown Sugar
2 Tablespoons of light soy sauce
Cook at 100/5 mins./ speed 3, CAP OUT.
Add 2 teaspoons of SESAME OIL.
Pour over mushrooms , stir and garnish with spring onions.