Thursday, December 17, 2015

Egg Crusted with Porcini

This recipe is my Xmas gift to all Forum members. It is easy, can be prepared before hand, has WOW factor and is very tasty.
This recipe is for 4, as entrée, although I originally had the egg on top of a smoked Duck salad at Beebe's in Bendigo. The trick is to keep the yolk soft. This is not difficult when the eggs are steamed in the TMX.

If serving immediately as an entrée, prepare a leaf salad on individual small plates. This could also be made as a main with 2 eggs as a vegetarian meal.

There are 4 stages to the recipe.
1. Make the crumb, ( this can be done several days ahead. )
30 g Porcini dried mushrooms
45g Panko crumbs

Place mushrooms and grind, 25 seconds/ speed 10
Add Panko crumbs and mix 5 seconds/ speed 5
Put aside

2. Cooking eggs

Into TMX bowl place 500 Mls of cold water, place basket into bowl.
Place 4 eggs straight from fridge into basket.
The time will depend on size of eggs.
Small eggs 11 minutes.
Medium ( 66g ) 12 minutes
Large 13 minutes.
Cook on 100/ Speed 1
When cooked place immediately into bowl of iced water for 15 minutes.
Peel eggs.

3. Coating eggs
Into 3 individual bowls place

3/4 cup of plain flour, a little S and P
1 egg beaten with 1/2 teaspoon water
Crumb mix

Dip each egg into flour, then egg , then crumb. Make sure egg is well coated. Place aside.

Heat 1 1/2 cups of oiI in a small saucepan . Test with a little pinch of crumb to see that it bubbles quickly.
Lower a coated egg on a perforated strainer into hot oil and roller around. It will only take a few seconds to brown.
Remove and drain on paper towel.
Repeat process.

Serve on Salad.

The first eggs that i used were home grown .These had thinner shells so cooked more quickly than commercial eggs. they were also easier to peel. i have changed the cooking times by adding 1 minute to the original recipe. i would recommend a test run with whatever eggs you regularly use.

Porcini mushrooms can be replaced with other dried mushrooms.
Choose a salad base with a mild creamy dressing so as not to detract from egg.
Eggs may be double coated to give a thicker crust.
I have read that after all eggs are cooked, that they can be stored for up to a week in a sealed container in the fridge. Then warmed gently in oven, before serving. I haven't tried this.
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Sunday, December 6, 2015

Chocolate Wheaty Biscuits

I have converted this recipe to TMX, from a lovely book by Michelle Crawford, A Table in the Orchard. With the TMX they are very easy to make. I doubled the original recipe. I intend to package up some in pretty bags for those unexpected Xmas presents. 

Makes 36

Preheat oven to 180 o C
Line 3 oven sheets with baking paper


240g rolled oats
240 wholemeal flour, Spelt if available
120 g of dark muscovado sugar, (a mix of raw and dark brown ok)
1 teaspoon of carb soda
1 teaspoon of salt
240 g butter
1 to 2 tablespoons of milk

240 g of chocolate to coat


Place oats in bowl and mix for a few seconds until they are of a course consistency.
Add all other ingredients to bowl, EXCEPT milk and chocolate. Mix until butter forms call bread crumb size grains. 
Add 1 tablespoon of milk and mix on reverse speed 3 until mixture starts to clump together.  If mix is too dry, add another tablespoon of milk. ( after first tablespoon of milk I pinch together a small amount of mixture. If it comes together, don't add second tablespoon of milk. 
Remove mixture from bowl and form into a large flat disc on Silat.
Cut disc into 4 with plastic scraper and form each 1/4 into a disc, wrap in plastic and place in fridge for 20 minutes to firm up. ( can remain in fridge for a day or more).
Remove from fridge and roll between two layers of baking paper until 1/2 thick. 
Cut discs with 7cm scone cutter and place on baking tray and bake for 20 minutes.
Cool on wire rack. 

Ice with melted chocolate and leave some plain. 

I think the unbaked 1/4 discs would freeze well. 
As the dough holds together well, it is better to err on the thin side rather than thick. I have converted this recipe to TMX, from a lovely book by Michelle Crawford, A Table in the Orchard. With the TMX they are very easy to make. I doubled the original recipe. I intend to package up some in pretty bags for those unexpected Xmas presents. 

Saturday, December 5, 2015

Carrot and Yogurt Dip

I have adapted this recipe to TM from Not Quite Nigella. 
It could be posted in Vegetarian or Salads or sauces.  I have posted it here as I have made it twice for Xmas parties. 
It is Gluten free and could be made dairy free if soy yogurt was used. 
This recipe is 1/2 the original recipe. 


1/2 teaspoon of Caraway seeds
1/4 teaspoon of Cumin powder or seeds
1 small clove of garlic
1 teaspoon of olive oil
130 g carrot, chopped
130 g thick yogurt, like Greek yogurt. 


Drop garlic on to rotating blades, scrape down. 
Add Caraway seeds , cumin and olive oil. Cook 3 minutes,100, speed 1
Add carrot and chop until finely grated, NOT mash. 4 seconds speed 7. 
Cook, 6 minutes, 100, speed 1 reverse. Remove cup after3 minutes. 
Add yogurt and mix on reverse until incorporated. 
Store in fridge, up to 3 days.