It's fall here so perfect time to make pumpkin bread. So easy to do in the TM, I don't think I would have made the effort if I had to knead the dough by hand.

Original Source (s): http://willowbirdbaking.wordpress.com/2011/09/18/pumpkin-spice-pull-apart-bread-with-butter-rum-glaze/

lhttp://jessicainsd.blogspot.com/2011/09/pull-apart-cinnamon-sugar-pumpkin-bread.html

Cinnamon Caramel Pumpkin Bread


Ingredients:
Dough
30 g unsalted butter 
110 g cup milk 
2 1/4 teaspoons or 1 pkt active dry yeast
3/4 cup pumpkin puree  (prepare in advance: steam/Varoma or bake/180 C, 30- 35 min or until tender.)
60 g Rapadura or raw sugar
1 tsp salt
325 g flour

Sugar Mix
250 g rapadura or raw sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
50 g unsalted butter

Melt butter and milk in TM 60 C/ 1-2 min, mix in remaining ingredients, speed 2/ 10 s.

Preparation:
Grease and flour a large loaf pan. Place dough ingredients into the TM bowl, set on  ,  4 minutes. Leave to rise in the TM bowl or transfer to a lightly oiled bowl, cover with gladwrap. Allow to rise in a warm place for 40 to 60 minutes or until doubled in size.

When the dough has doubled in size, punch down, then knead, 1-2 minutes. Roll dough into a 20x12 inch rectangle. Sprinkle the dough with the cinnamon sugar mixture, press sugar mixture into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

Bake bread in preheated oven (180 C), 35 - 40 min. Cool for about 20 minutes, then remove from pan and drizzle with glaze.


Glaze 
50 g unsalted butter 
100 g  Rapadura sugar (milled in the TM to powder sugar, speed 9, 20 sec)
20 ml milk
25 ml rum or 1 - 2 tsp vanilla

To prepare glaze:
Mill sugar for 20 s, speed 9. Add remaining ingredients, 60 C for 1 -2 min.



http://dvfood.blogspot.com/2011/10/sweet-caramel-pumpkin-bread.html

Breakfast smoothie with linseeds, to delay the dreaded colonoscopy

I'm working on an IBD project, but enough said.  I try to make us all a fruit smoothie for breakfast, adding a handful of linseeds, which are great in helping bowel callesthetics and also for our daily dose of omega -3 fatty acids.

Ingredients: for 3 - 4 large glasses of juice

30 - 40 g  linseeds or about 1 large spoon per person (I usually use a mixture of brown and golden linseeds)
fruit (washed and chopped), (about 2 pieces per person or if using berries allow a large handful per person)
8 - 10 ice cubes
approximately 200 -300 g water
raw sugar (optional)

Preparation:
Process linseeds on speed 9 for 40-50 seconds. Add fruit, ice and sugar, and blend for 30 seconds on speed 10. Add water and blend for around 30 seconds more on speed 7-8.

A daily dose of raw linseeds whizzzed up in the Thermomix with seasonal fruit provides an inexpensive source of omega-3 and promotes the good bacteria. More info and references to a couple of Nature papers are in my blog: http://dvfood.blogspot.com/2011/04/our-morning-fruit-smoothie-and-linseed.html

Variation: add a handful of nuts, rolled oats, yoghurt or milk for a more substantial breakfast.

Ok, I really tried to put some photos in here, but it is beyond my capabilities. Can someone please tell me how it's done. Do I need to put them on a web album? Normal copy-paste doesn't seem to work.

Chinese dumplings/Pot-stickers/ jiaozi


Dough Ingredients:
400 g flour
250-300 g boiling water (this can vary depending on the flour)
Preparation
Place flour and water into the TM bowl,  with dial set to closed lid position , knead for 1 to 2 minutes on Interval speed .  The dough should be moist but not wet. Transfer to a bowl, cover with a damp tea towel and allow to rest for approx 30 minutes.

Filling Ingredients:
500 g ground meat (pork or beef) or prawns
250 g Bärlauch or wild garlic, washed and dried  (alternatives: Chinese chives, Bok Choy, Wom Bok)
50 g spring onions (cut in 3 cm pieces)
15 g ginger
30 g light soy sauce
40 g sesame oil
50 g white wine or sherry
5 to 10 g salt
white pepper

Pork-Bärlauch filling
Filling Preparation: Place half of the Bärlauch into the TM bowl and chop for 3 seconds on speed 6. Repeat with second batch, remove and set aside. Add spring onions to the TM bowl and chop for 2 seconds on speed 6. Add all ingredients to the TM bowl and mix on REVERSE speed for 30 to 60 seconds.

To make the dumplings: Cut dough into 4 pieces. Work with one piece at a time, keeping the remaining pieces covered with a damp tea towel. Take the dough and form a sausage shape about 25 to 30 cm long. Cut it into approximately 2 cm pieces. Take one piece and flatten it with your palm, then roll into a circular shape. Repeat with all pieces.
Place a spoon of filling on the middle of the dough circle. Fold dough over and seal with small pleats.

Cooking the dumplings:
Pot-stickers:
To make pot-stickers, heat a fry pan and add about 1/2 to 1 Tbs of sunflower or raps oil. Arrange dumplings as shown, leaving only very small gaps. Add about 180 ml water, cover and allow to cook for about 5 -8 minutes on medium heat. Turn out onto a plate, (as you would with Rösti), when the underside of the dumplings are golden brown.
Boiled Dumplings:
Place the dumplings in a large pot of boiling water. When the water returns to the boil, add a small cup of cold water. Stir gently and repeat this procedure 2 more times (you will have added 3 cups of cold water in total).
Steamed dumplings:
Place dumplings onto the varoma tray, fill TM bowl with 900 g water, steam at Varoma temp, speed 1 for 15 minutes.

Sauce:
I usually make a mixture of these ingredients (no measuring involved, just taste):
Chinese vinegar
Soy sauce
pinch of sugar
Chopped chilies
Sesame oil
Coriander

SERVE and ENJOY!

dvfood.blogspot.com

First recipe post on this board and still a novice with the TM

I recently made this bread, (recipe adapted from Brotbacklust).

Sunflower seed bread

Ingredients:
200 ml water
20 g sunflower oil
150 g dinkle seeds
150 g wholemeal flour
6.5 g salt
10 g honey
1 Tbs dry yeast
60 g sunflower seeds

Grind dinkle seeds for 30 to 60 seconds on speed 10. Add remaining ingredients and set on interval speed for 2.30 minutes. Shape into a loaf form, allow to rise for 30 to 40 minutes. Sprinkle with sunflower seeds. Bake in a preheated oven, 220°C for 20 to 30 minutes.



there's a photo of it on my blog
http://dvfood.blogspot.com/

Hi,

I'm new to this board. After hearing about the Thermomixer from a work colleague, I spent the last couple of weeks researching and watching Thermomix utube videos. Today I attended a demo in Basel, which was great. I love the machine and can't wait to order one!

Short blurb about me: I live near Zurich, in Switzerland, with my husband and 3 teenage daughters (our son is at Uni, in US). I'm Australian, with Chinese roots (my great great grandfather immigrated to Australia from China around 1870). I used to cook all the time, but since going back to work/study, I have less time to spend in the kitchen. And actually now my husband cooks most of the time. I'm hoping that the Thermomix will inspire me to start back again.