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Topics - achookwoman
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31
« on: July 20, 2018, 06:04:39 am »
This recipe is based on the fab Scone recipe by Nay Nay. I have been making this recipe and method for years. Very handy when GC or surprise visitors arrive. I bake them in a Stainless Steel dish. 5 around the edge and 1 in the centre. Cooking time 12 minutes.
Ingredients
250 g Self Raising flour
1/2 teaspoon Baking powder
1 teaspoon sugar
125 mls milk
100 mls Cream
Method
Weigh all into TMX bowl and mix on speed 4 until mixture just comes together. About 5 seconds.
Tip onto floured bench, form into a ball and flatten into a circle 1. 1/2 cm thick.
Cut 5 scones with a 7 cm round cutter. Form a ball with remaining dough.
Brush SS dish , 17 to 18 cm, with cake release or butter or oil.
Place 5 cut scones around edge and formed one in the centre.
Preheat AF for 4 minutes.
Place dish withscones on wire frame and bake 10 minutes at 200 degrees.
Remove dish from AR, run knife around edge of tin to release scones.
Tip over and return to tin,( upside down), if they separate, just reform into dish.
Bake a further 2 minutes.
Remove from tin on to a wire rack.
Can be reheated in AF.
32
« on: July 14, 2018, 09:53:37 pm »
If you have one of those 4 hole pie machines and plenty of SD starter, then this is an easy way to make crumpets. The big advantage over using rings and a frypan is that there is less mess. The disadvantage is that you will have less control over getting even browning on both sides. This is important if reheating crumpets in a toaster. Not so important if reheating in a frypan as you can turn them over.
Make a lot as these freeze well. This recipe will make 12 crumpets
Ingredients.
2 cups active SD starter.
1 teaspoon carb soda
1 teaspoon salt
2 teaspoon sugar
1 teaspoon baking powder.
Canola oil spray.
Method.
Pre heat pie machine
Spray with Canola oil
Place dry ingredients into a 4 cup container, stir.
Tip in SD starter and stir incorporating dry ingredients from base of container, until it starts to foam and fills container.
1/3 fill heated pie holes. ( about 1 full tablespoon )
Cook for about 7 minutes. They should be mostly set on top. ( lift to see they are brown underneath )
Turn over and cook other side for a few minutes.
Cool in wire rack.
Make sure pie machine is reheated for the next batch. Lightly spray again with Canola oil.
I pop 4 into a sandwich bag to freeze.
33
« on: June 06, 2018, 08:07:17 am »
I can’t believe how good these turned out. I could add sultanas to the dough, apple to the filling or even make a savoury version. But this is the original.
The dough is light and crisp, not cake like the traditional Cinnamon Scrolls. I thought I had added too much filling , but after baking it seemed just right.
It is so easy.
Ingredients
Dough
500g bread flour
400 g strong starter
250 f filtered water.
1 generous dessert spoon of Golden Syrup, ( honey or Maple Syrup would be ok)
1 teaspoon salt.
Filling
100 g Walnut oil, ( could use Canola or other viscous oil with little flavour, not olive or pumpkin oil. Rice Bran oil might be too thin. )
100 g of Nuttelex
200g Brown Sugar
1 Tablespoon od Cinnamon
1/2 Tablespoon of Quatre Epices or more Cinnamon.
Method
Make dough by kneading all dough ingredients, in TMX 4 minutes.
Tip into a large bowl and cover.
( by hand ... place SD in bowl with water and Golden Syrup, stir well. Add flour and mix well , cover and leave for 30 minutes. Add salt. Then knead in bowl 20 times
until a smooth soft dough is formed. Cover. )
Leave in a cool place overnight. ( I left mine for 20 hours )
Mix together Cinnamon and brown sugar in a container, set aside.
Add oil and cold Nuttelex to TMX bowl and mix until a Cream is formed , set aside.
( by hand , beat until smooth )
When dough has more than doubled, tip on to well floured bench.
Spread the soft dough with you hands until 1 cm thick.
Try to keep it square.
Cover with oil mixture and spread , leaving a 1 cm boarder.
Sprinkle all sugar mixture over oil.
Roll into a sausage from longest side. Fold down.
Mark 12 slices with knife. Don’t cut through.
Slip dental floss under roll and cut into 12 slices.
Lift slices as you cut them into a baking pan, lined with baking paper.
They should just touch.
Brush or spray with oil.
Cover and place in warm spot to double. ( mine took 4 hours )
Bake 25 minutes at 180 ff.
Icing, optional.
Icing sugar mixed with vanilla.
Mix and put into a small plastic sauce bottle and drizzle over cold scrolls.
34
« on: June 02, 2018, 02:36:14 am »
This recipe makes 12 rolls and they are ready in 39 minutes.
They are baked in a large flat Le Creuset cast iron dish with lid. A similar result could be obtained with a deep baking dish , covered with foil.
Ingredients
500 g bread flour
315 mls warm water
3 teaspoons yeast
1 teaspoon sugar
1 teaspoon salt
Method
Add all ingredients to TMX except salt. Add salt after kneading for 1 minute.
*( by hand mix with large spoon in a large bowl, and then knead in this bowl, 20 turns. )
Knead 4 minutes in total.
Tip onto well floured bench and roll into a long sausage.
Cut into 12 pieces and shape into balls.
Place into baking paper lined pan.
Spray with water or brush with egg wash. Cut slash in top.
Place lid on and place in cold oven. Bake 20 minutes with lid on at 200 ff.
Cool on wire rack.
remove lid and bake for 10 minutes.
35
« on: May 29, 2018, 05:34:09 am »
The secret of this thin crust Pizza is a very soft dough and an overnight rise.
Very easy in TMX or by hand.
Ingredients
450 bread flour
1 feaspoon salt
100 mls SD starter
270 mls water, ( different flours require different amounts)
1 teaspoon olive oil.
Process
Mix together all ingredients except olive oil. It should look rough.
Cover and stand for 30 minutes
Knead until smooth, 3 minutes in TMX , 20 turns by hand.
Place in large bowl, brush with olive oil and cover.
Stand in a cool place overnight.
Cut into 4 or 6 pieces.
Roll out thin, top as require , brush edges with olive oil.
Bake on Pizza on stone in very hot oven or in Pizza machine.
36
« on: April 16, 2018, 08:52:37 am »
This recipe was originally from Dorie Greenspan. It as changed slightly by FOOD 52 and adapted to TMX by me. I also doubled the recipe.
Ingredients
150 g sugar
2 large eggs
250 g sliced almonds.
Set oven at 300 degrees FF
Prepare 3 baking sheets with baking paper.
Method
Mix sugar and eggs in TMX bowl at speed 4 for 30 seconds.
Tip mixture on Sliced almonds. Mix well with spoon.
Place 2 teaspoon mounds on trays, placing first tray in oven when ready. Leaving 2 inches of space between biscuits. Flatten each biscuits with a fork.
Bake 20 minutes.
Continue until all mixture is used. Stir mixture between each scoop.
Shift trays around after 10 minutes.
When bakes sit hot trays in wire racks to cool.
Remove biscuits with a flat egg slice.
Store in tin .
If they soften, warm in oven, 350 degrees for 6 minutes.
37
« on: April 16, 2018, 01:01:12 am »
I have adapted this recipe to TMX, from Kitchn.
The method of proofing in the Microwave fascinates me, as well as the addition of Balsamic Vinegar.
It is very simple and fast.
Ingredients
4 1/2 teaspoons of yeast
1 desert spoon of sugar
390g water
600g bread flour
1 1/4 teaspoons salt
3/4 teaspoon of Balsamic Vinegar
Method
Place Cast iron pot with lid in oven and heat to 220ff.
Add yeast, sugar and water to TMX bowl and mix, speed 2 , 30 seconds
Add remaining ingredients, salt last,
Mix 10 seconds, speed 4
Knead 5 minutes
Form dough into a ball and place in a well oiled bowl that is microwave safe. Make sure that bowl will fit into microwave.
Cover bowl with one very wet tea towel and then a dry tea towel.
Place in microwave and heat on high for 25 seconds.
Leave in microwave to rest for 5 minutes.
Heat again for 25 seconds , on high
Remove bowl from microwave and rest on bench for 15 minutes
Cut 2 pieces of baking paper to form a cross that will fit into cast iron pot. Spray well with water.
After 15 minutes rest, place dough in centre of baking paper, cut cross. Remove very hot pot from oven and place dough into pot. Spray with water.
Place lid on and into hot oven. Bake for 30 minutes. Remove lid and bake for a further 10 minutes. Should be brown on top. See photo.
Cool on wire rack.
Can be cut while still warm.
38
« on: April 15, 2018, 05:01:35 am »
These rolls have a lovely earthy aroma and flavour. This is due to the organic stone ground wholemeal Spelt flour and the new potatoes, including their skins.
Makes 8.
Ingredients
150 g potatoes steamed and cooled. ( could use leftover mashed potato or leftover roast potato.)
100 g warm water
60 g warm milk
1/2 teaspoon sugar
3 teaspoons yeast
200 Spelt flour
150 white bread flour
3/4 teaspoon salt
1 teaspoon improver
Process
Pre heat oven to 200 f f
Add warm water and warm milk, yeast and sugar to TMX bowl.
Mix speed 4 , 10 seconds.
Add rest of ingredients with salt last.
Mix speed 6 , 10 seconds
Knead 4 minutes at 37 degrees.
Leave to double.
Form into 8 even rolls.
Place on baking tray , cover with plastic and allow to double.
(As it was cold when I made these, I placed oven tray in oven for a few minutes until just warm. I then placed tray over sink with boiling water and covered all with a small table cloth. I propped up cloth so as not to touch rolls but to allow steam to circulate. )
Bake 15 to 20 minutes in centre of preheated oven, 200ff.
39
« on: March 11, 2018, 12:19:31 am »
These are low carb.
40
« on: January 31, 2018, 11:28:31 pm »
This recipe is adapted to TMX from “Maggie’s Recipe for Life “ Book.
I have made some small changes to suit what I had available. For original recipe, page 80.
Into TMX bowl place
110 g wholemeal or Spelt flour.
1/2 teaspoon of carb soda
1/2 teaspoon of baking powder
1 tablespoon of caster sugar, (Stevia sweet )
30g ground almonds
50g probiotic yoghurt, (I used Kefir)
130 mls almond milk, ( I used Lactose 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 a non stick pan and place tablespoons of batter.
Turn when bubbles appear.
Remove and keep warm.
Serve with yoghurt, grilled peaches and yoghurt.
A drizzle of raw honey if desired.
Makes 18
41
« on: January 29, 2018, 04:39:58 am »
 Spicy Plum, Apple and tomato sauce for TMX 5 Sent from my iPad using Tapatalk
42
« on: November 28, 2017, 10:45:57 pm »
The basis for this recipe is from Louise Parker’s, Lean for Life recipe Book. It provides 8 snacks. If using as Xmas nuts I would double the recipe. They keep well for 2 weeks in a Air tight container.
Ingredients
1 egg white.
70 g Almonds
65 g Cashews
50 g Pecans, (substitute with walnuts if unavailable)
50 g Walnuts
1/2 to 1 teaspoon stevia
1/2 teaspoon of each, allspice, nutmeg and cinnamon. 1/2 teaspoon freshly grated orange peel.
A little olive oil.
Instructions
Heat oven to 325 f, or use Air Fryer 175 for10 minutes cooking on silicon mat.
Beat egg white with stevia and stir into nuts.
Bake in oven for 15 minutes, stirring every 5 minutes.
While still hot sprinkle over spices and spray with a little oil. Fold in well.
Store in Air tight container for up to 2 weeks.
Notes.
Could use a mixture of other nuts.
Could use other spices.
Can also make a paste of spices and oil and fold this in to roasted nuts.
43
« on: November 28, 2017, 10:15:44 pm »
I have adapted this recipe from the Fitbit Blog.
It makes 2 serves but is easily doubled.
I made the Naan bread from my recipe posted on the Forum but you could use bought Naan.
Taste the yoghurt base mix too see if the heat of the spice is to your liking.
Ingredients
80 mls Yoghurt
22 mls of Tandori spice paste, or other Indian spice or even curry powder to taste.
1 medium Sweet potato, peeled and cut into1/2 inch cubes
2 teaspoons of olive oil
2 whole wheat Naan breads
Green vegetable, either broccoli, spinach ( I forgot to put this on)
1/2 medium red capsicum pepper.
1/4 red onion ( I didn’t use this )
60 mls cup of crumbled goats cheese. ( feta ok)
Directions
Make or buy Naan
In call bowl mix together Yoghurt, tandoori paste,cumin, and lemon juice. Refrigerate for 30 minutes.
Preheat oven to 375 f , Or use AF (175 degrees for 10 minutes)
Toss sweet potato in oil and roast for 20 minutes. (I did this in a dish in AF. (175, 20 minutes)
Chop the greens into 1/2 pieces.
Assemble
Increase oven temperature to 400 f.
Spread the yoghurt mix over the Naan breads
Layer the toppings over the breads.
If baking in oven line a flat baking tray with baking paper.
Cook in oven 8 to 10 minutes. Until edges are brown.
If using Air Fryer, place in wire frame and bake 175 for 8 to 10 minutes.
Notes
I didn’t use all yoghurt mix as base so dobbed the remainder on the top.
Didn’t have any tandoori paste so made a mix using sweet chilli sauce and green curry paste. It was very hot.
I had leftover smoked salmon so added this on top.
Given that I had frozen Naan , this was a tasty easy meal for a hot lunch.
44
« on: November 16, 2017, 07:59:34 am »
I’ve adapted to TMX the original recipe from MyFitnessPal.
This recipe is for Obbie’s DD. It has no gluten. I have added peanut butter to the original recipe to increase the protein content. It also has no milk products in the biscuits but it does have chocolate. Which does have dairy fat. Perhaps chocolate made with coconut oil would be ok. You could leave the chocolate out altogether and add 1 tablespoon of Dutch Cocoa powder.
Ingredients.
4 medium ripe bananas
2 cups of uncooked Quick Oats,(certified gluten free)
2 tablespoons peanut butter, smooth or crunchy.
1 cup of chocolate chips, (may have gluten and milk solids), can replace with 1 tablespoon of Dutch Cocoa. ((The banana flavour is nice without the chocolate))
Instructions
Heat oven. to350 ff
Into TMX, place bananas, rolled oats and peanut butter. And cocoa powder if using.
Mix on speed 4 until well mixed.
Add chocolate chips if using.
On a non stick baking sheet place tablespoons of dough, I use an ice cream scoop.
Bake 15 to 20 minutes, until brown and set.
Cool on wire rack.
Made 16 cookie
45
« on: September 01, 2017, 08:53:54 am »
This recipe is from Paul Hollywood's book Bread. It has a lovely light crunchy crust and flavoursome soft crumb. A match made in Heaven.
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 baking.
The time for steps 2 and 3 will depend upon how warm your kitchen is. My kitchen was about 20 degrees. Quite cool for bread making.
Ingredients
400 g strong bread flour, I used Laucke which has salt and sugar added.
7 g fast acting dried yeast.
300 g of cool water
2 Tablespoons of olive oil. 7 g salt if not using mix.
Semolina, ( fine) for dusting.
Baking tray
20 cm square plastic container with lid. 12 cm deep.
Method.
In a bowl mix 200g of flour
1/2 yeast and 200 MLS of water.
Give it a good beat with a wooden spoon, cover and set aside for 6 hours.
Tip into TMX and add remaining yeast, flour, water and salt, if using. In the order written.
Knead for 4 minutes.
Tip into a well oiled square container and cover with lid. ( important that container is square as this helps shape the loaves.
Allow to rise for 2 to 3 hours until it fills the container. ( my container is 23 cm square so I let it fill the container 3/4. This took 2 hours.
Heat oven to 220 C or 200 ff.
Being careful not to knock out all the Air, turn the container onto a silmat or bench that has been well dusted with an equal mix of flour and Semolina.
Cut into 2 equal parts with a floured knife.
Stretch slightly to fit oven tray by pulling gently on the ends.
Dust oven tray with semolina and flour mix. Lift bread carefully on to tray, leaving space between loaves.
Dust top of loaves and cover with plastic and wait 30 minutes, then gently slide bread into pre heated oven.
Bake 30 minutes.
If you have a light and glass door on your oven you can watch the loaf rise. It is quite amazing.
It is the ratio of water to flour and the kneading that does the trick.
The more water you can get into the dough, the lighter the loaf. Also it will be more difficult to handle.
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