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Topics - achookwoman
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46
« on: July 17, 2017, 06:27:15 am »
This recipe is from Cooking for me and you. It is excellent, even without the garlic. I am not eating garlic or onion at the moment. With garlic it would be wonderful. I used 1/2 light olive oil and 1/2 rice bran oil.
47
« on: June 12, 2017, 06:13:30 am »
I love having Grandchildren to stay as they request things that I wouldn't dream of cooking. It is 30 years that I last made donuts. Max is tall and skinny so I don't think they will do him a great deal of harm.
I have adapted the recipe from Justin Gellatly 's recipe.
This 1/2 recipe made 20 small ones.
Ingredients
250g bakers flour, I used Lauke soft white mix
1 teaspoon sugar
2 teaspoons of dried yeast
2 eggs
75 g water
65 g butter, softened.
3 cups of rice bran oil.
Method
Place all ingredients in TMX bowl, EXCEPT butter
Knead for 3 minutes.
Cut butter into 4 cubes
Knead for a further 2 minutes adding a cube of butter each 30 seconds.
Remove from bowl and place in a warm spot, covered, until doubled. Mine took 2 hours.
When doubled, using wet hands, form into teaspoon size small blobs.
Heat oil to 180 degrees C. In a saucepan. The oil should come 1/2 way up saucepan.
Drop 3 or 4 dough balls into hot oil. Turning as they brown.
Remove and place on a paper towel lined plate.
When drained but still hot roll in cinnamon sugar or squirt some Rasperry jam into the centre.
Try not to eat too many!!
48
« on: June 10, 2017, 01:44:16 am »
This is traditionally eaten with olive oil and bread. Dip the bread in oil then Za'atar.
I have used it sprinkled on tomatoes and pumpkin.
You can buy dried herbs but I used fresh from the garden and zapped them in the TMX. Because I used fresh fresh herbs I store this in the freezer.
Ingredients.
1/4 cup Sumac
2 Tablespoons thyme
1 Tablespoon roasted sesame seeds
2 Tablespoons Margo Rum
2 Tablespoons oregano
1 teaspoon salt
Mix all together and store in an air tight container.
49
« on: March 03, 2017, 12:00:42 pm »
Kefir and Ricotta dip.
1 teaspoon of finely grated lemon and orange rind. (Untaxed. )
100 g of low fat Ricotta
100 g strained Kefir.
Pinch of both nutmeg and cinnamon.
Pinch of Xylitol.
Method
Place all ingredients in TMX bowl and mix on speed 4 until well mixed.
Note
Improves on keeping in fridge over night.
Could replace Kefir with low fat cottage cheese.
50
« on: January 24, 2017, 06:37:56 am »
For members who are not Teninas Insiders, you might like to look at my Lemon Scrolls which I posted ages ago. They are based on JulieO s fab Cinnamon scroll recipe. I bet Teninas are similar. , !
51
« on: January 13, 2017, 05:03:32 am »
I have adapted this recipe from " The GI diet guide. It is also low fat. Yum! The original recipe is for 2 serves.
I suggest you make double the filling and freeze half. This recipe is enough for 4 chicken breast fillets. No skin, no bone.
Cook in Varoma or in the oven.
Ingredients
4 chicken breat fillets
2 lemons, ( flesh only)
Large handful of parsley
6 cloves of garlic.
2 tablespoons of fresh walnuts
Salt and pepper to taste
Tooth picks
Olive oil spray.
Method
Lay chicken out and slice to open up into a large flat surface.
Please garlic, lemon flesh, parsley and walnuts into TMX.
Add salt and pepper.
Press turbo and check. You need a bit of texture.
Spread evenly over chicken fillets.
Roll up to enclose filling.
Secure with tooth picks.
Spray lightly with oil.
Place 750 g water in bowl.
Place chicken rolls in dish in Varoma and steam for 30 minutes. Check for doneness.
Or
Bake in oven in dish covered with foil. Remove foil to brow a little for 10 minutes.
Can be served hot or cold.
Slice on angle to show stuffing.
Could add pinch of chilli flakes to stuffing if desired.
52
« on: January 01, 2017, 09:59:37 am »
This recipe from recipe tips.com, converted to TMX, is a bit more spicy than the previous paste that I posted.
I made this in the bowl that I had just made Aquafaba Mayo. I left about 1/4 cup of the Mayo in the bowl, then added every thing else.
Ingredients
1 1/2 cups of chopped leftover ham.
1/4 cup of Mayo.
1 tablespoon of Dijon mustard.
1 generous teaspoon of prepared Horseradish.
2 teaspoons of Dry Sherry
1/4 teaspoon of ground black pepper.
Place all into TMX bowl and mix on speed 6 until desired texture is achieved.
Taste and adjust .
It should be a spreadable paste with a hint of the Horseradish.
I think it should freeze.
53
« on: November 30, 2016, 05:38:48 am »
This recipe is written for TMX by Whyisthereair. Com. I made a couple of changes to suit my oven.
This loaf has no proving before it is baked, this happens in the oven. The bread is placed in a cold oven and I baked it for 50 minutes.. ( the original recipe says 1 hour).
I will write the recipe as I did it. You may have to change the oven time. My oven took 20 minutes to reach 220 C. FF.
Ingredients
300g water
7g dried yeast, measured on digital scales
500 g flour. ( I used Laucke multigrain. )
2 teaspoons of salt if not using flour mix.
High temperature resistant Dutch oven
Baking paper
Cake release.
Method
Brush Dutch Oven and lid with cake release or oil
Place all ingredients in TMX bowl and knead, 37 degrees, 5 minutes.
Tip on to floured bench and form into a ball
Spray with water.
Place into Dutch Oven that is lined with 2 strips of baking paper.
Place into Dutch Oven , cover with lid.
Place into oven and turn heat on to 220 C FF.
Bake for 50 minutes.
Tip onto wire rack to cool.
54
« on: November 22, 2016, 02:31:49 am »
This is an adaption of a recipe from the November Woolworths Magazine, Fresh. I have converted it to TMX and made several other changes. The original recipe has a Passionfruit flavour but I used Raspberry. You could use any flavour that suited your purpose. See notes.
This will be our dessert for Xmas day for those who don't want Xmas Pud.
Ingredient
600 MLS Cream
1/2 cup thick vanilla custard, ( I used Basic custard recipe but used 4 eggs and 50gs cornflour)
1/2 cup of EasiYo Greek style Passionfruit Youhurt base. ( or match the base to the flavour that you are using.)
1/3 cup of icing sugar
10 fresh Passionfruit OR a 3/4 cup of jam, 1/2 pushed through sieve to be over some seeds. ( 2 extra for bade)
The original recipe also provides a recipe for wafers but I use bought ice cream wafers.
Method
Place BUTTERFLY and all ingredients in TMX bowl EXCEPT Passionfruit and beat for 1 minute 55 seconds, speed 4.
Add Passionfruit and beat for 5 seconds, Speed 4.
Line a log tin with 2 layers of plastic wrap. Pick tin to fit size of wafer.
Place a thin layer of jam , or Passionfruit in base of thin and then a thin layer of ice cream mix. Use a skewer to roughly mix both together.
Pour in the rest of mix. If using jam, pour over top and use a spoon to mix in the jam.
Cover with a sheet of plastic wrap and freeze overnight.
Makes 12 thick slices or 15 thin slices.
Serve between wafers or in a dish with fruit.
Use leftover custard thinned and reheated to make trifle.
Other flavours
Peppermint crisp and a very little green colour
Turkish delight bars with a touch of rose water
Salted caramel
Rum and raisin
Lemon butter
Flake bars
Smarties
55
« on: November 22, 2016, 12:17:41 am »
I have a large jar of vanilla beans soaking in Vodka. I was wondering if I TMX some beans with some of the vodka from the jar would I have vanilla bean extract.
I have checked Google but nothing suggests I can do this. Also most recipes have a lot of sugar added.
56
« on: November 18, 2016, 04:15:08 am »
I have converted this recipe to TMX, and made small changes to Jill Duplaix's recipe.
I have made this recipe 3 times. It is very flexible provided you keep the ratio of nuts, fruit, grains and liquids .
Ingredients.
200 g nuts, I used roasted mixed nuts
2 tablespoons of seeds
170g dates
100 g dried Apricots
100 g prunes, I replaced these with extra Apricots.
1 tablespoon of Tahini or peanut butter
1 tablespoon of Cinnamon 2 tablespoons of honey or agave syrup
100g coconut for coating.
Method
Grind nuts and seeds for a few seconds at speed 7. Don't make powder, just fine crumbs.
Adddried fruit and mix and chop until smooth
Add cinnamon, and liquids and mix until a little pressed together forms a ball
Form into walnut sized balls and roll in coconut.
Store in fridge.
Makes 22, 4cm balls.
Notes.
Original recipe has 2 tablespoons of raw cacao powder.
Could add ginger.
57
« on: November 16, 2016, 11:11:40 pm »
This delightful soup is converted from WW Soup book. It is inexpensive and serves 4 generously.
Ingredients
40 g butter.
1 medium onion, 150g, quartered.
200g leek chipped
250 button mushrooms, sliced
80 MLS dry white wine.
1 large potato,300g, skin on cubed.
1 litres chicken stock.
300 MLS cream, (optional)
2 tablespoons of fresh tarragon, ( optional. )
6 slices ( 90g) pancetta, cooked until crisp. (optional)
Method
Add Onion and leek to TMX bowl and chop, speed 7/10 seconds
Add butter and cook, speed 1/5minutes/100 degrees
Add mushrooms, speed2/5minutes/100 degrees, CUP OUT
Add wine ,cook speed2/5minutes/100 degrees
Add chicken stock and diced potato, cook speed 1/ 10 minutes/ Varoma temp
Blend 1 minute,speed 9.
Cool for 10 minutes and add cream and tarragon, optional
Serve sprinkled with crisp pancetta.
Notes. I didn't use any of the optional extras and it was lovely.
Although the recipe says 4 serves, I think 6 .
Reheats well.
Would freeze.
Add Salt and pepper to taste. I used home made chicken stock and didn't add either.
I also used a mix of closed and open cup mushrooms.
58
« on: August 10, 2016, 11:06:10 am »
Bet you don't know what Aquafaba is. I didn't until a couple of weeks ago.
It is the gooey liquid in a tin of Chick peas, it can be whipped to form something that looks like and acts like egg white.
I converted to TMX, a recipe from Annabel Longbein for Mayo using Aquafaba. It makes a light Mayo, not as thick and rich as that made with egg, but quite acceptable as I usually thin my Mayo before I use it.
Place all ingredients into TMX bowl, with BUTTERFLY, and beat , 10 seconds , speed 4.
3 Tablespoons of Aquafaba, strained.
2 Tablespoons of white wine Vinegar, ( I used Apple Cider vinegar)
2 teaspoons of Dijon mustard
3/4 teaspoon of salt
1/4 teaspoon of white pepper
1 cup oil, ( I used 1/3 each of EVOO, 1/3 of Canola and 1/3 of Rice bran oil. )
59
« on: August 02, 2016, 11:12:36 am »
Traditional SD Waffle recipes state that you have to develop the spong over night and then next day add egg and flavourings . THIS IS NOT NECESSARY.
I have just made SD Waffles with starter straight from fridge, used the recipe for SD crumpets plus an egg.
These are the crispest waffles I have made.
60
« on: July 29, 2016, 09:42:43 pm »
Ral says that this is the only way to eat Eggplant. Delicious. Guests devour my smokey eggplant dip so I am not sure he is right.
This makes an excellent side and I would be happy to serve it to guests.
Serves 4.
Ingredients.
1 large eggplant, weighed
Potato, peeled and diced, the same weight as eggplant, ( if the eggplant weighs 300 g, then 300g of prepared potato)
30 to 50 g Parmesan cheese, grated.
Handful of parsley, chopped.
1 clove of garlic
1 egg
1 cup of fresh bread crumbs.
Salt and black pepper to taste.
Method.
Peel and dice potato and steam in TMX basket until cooked. 20 minutes + , at Varoma temp. Set aside. Empty bowl of water.
Cook eggplant over gas, ( see photo) if no gas, cook under grill until well browned on both sides. But this will not give the smokey flavour . If cooked over gas, allow to cool, cut in half and scoop flesh into TMX bowl.
Add cooked potato to bowl with garlic , Parmesan, egg and parsley.
Press as much liquid as possible from cooked eggplant and add to bowl.
Mix for 1 minute, speed 7.
Scrape into. Gratin dish and top with bread crumbs, spray with oil .
Bake in hot oven until heated through and brown and crispy on top.
Notes
Can be prepared a couple of days prior, covered and placed in fridge ready for baking.
If eggplant is baked in oven, a couple of drops of smoke essence could be added.
Could be served as a light lunch dish with a side of crisp salad.
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