Name of Recipe: Salmon and Zucchini Muffins
Number of People: makes about 10
Ingredients:
1 zucchini
1 400g tin pink salmon
60g tasty chedder
2 eggs
1tbls curry powder
1/4 cup oil
1/4 cup milk
160g wholemeal self raising flour

Preparation:
Place cubed cheese in bowl and grate speed 7 for 5 seconds set side
Place roughly chopped zucchini in bowl and grate speed 6 for 3 seconds squeeze out excess moisture return to bowl
Clean bones, skin and dark flesh from salmon and place in bowl
Put all remaining ingredients into bowl and mix speed 4 until combined about 10 seconds
Spoon mixture into muffin cups and bake  for 20 minutes at 180 degrees.

Tips/Hints:
I was a bit loose with the oil and water measurements so you may want to check the consistency of the mixture and add more milk or flour to suit.

Photos:

Any one have any butter making tip? I have made it 3 times now, twice salted and once unsalted.  I am still getting the amount of salt correct. I also find that my butter is nice and soft like whipped butter but it also seems to have a bit of residual water/buttermilk. Is there a trick o getting rid of all of water from washing the buttermilk off?  

Paleo Pumpkin Bread

Ingredients

450g Pumpkin
4 Organic or Free Range Eggs
1/2 teaspoon sea salt
1.5 teaspoons spice (I used pumpin pie spice blend but mixed spice would work)
60ml EVOO, macadamia nut or similar oil. I used grapeseed oil becuase I had an oversupply
2 teaspoons Baking powder (use GF baking powder if you have glutten issues)
300g almond meal
1tbls honey
 Roasted pumpkin seeds to sprinkle on top

Method
Preheat oven to 160 fan forced or 180 if not using fan forced oven

Mill almonds to almond meal if needed and set aside
Peel pumpkin and cut into chunks. Place in   and grate on speed 5 for about 10 seconds scrape down and grate  further 5 seconds if needed.
Add eggs, salt, honey and oil then mix for 10 seconds speed 4.

Add almond meal, spice and baking powder to   and mix for 10 seconds speed 4 or until combined.

Pour into a lined loaf tin (I used a greased silicon loaf pan) and sprinkle with roasted pumpkin seeds.  Bake for 1.5 hours. Check after 1 hour.

Tips

I checked it with a skewer after an hour and it was not even close. After 1.5 hours the skewer came out clean and it seemed ok but when I cut it the next day it seemed a bit wet inside. The out side was well cooked. I think this would work well as muffins.

If you are not worried about it being Paleo or GF you may try substituting half the almond meal with wholemeal flour.



members' comments

Amy - I made this today. It's really yummy. It would be lovely with a drizzle of warm honey but I think that would defeat the purpose of healthiness!! I don't have a big loaf tin so I made two smaller loaves. One half of a loaf is already gone, oopsies. Oh, and I just used 300g SR flour and left out the baking powder.

I adapted this from Chookies basic sourdough recipe and a non sourdough pumpernickel recipe.

250g warm filtered water
3 Tbsp unsweetened cocoa
3 Tbsp molasses
1 Tbsp instant coffee

Place these ingredients in TM bowl first mix speed 4, 5 seconds

Then add the following ingredients.
250g rye flour
125g whole meal flour
125g bread flour
3 Tbls cornmeal (polenta)
1.5 Tbsp carraway seeds
400g sourdough starter (I used rye starter)

Kneed 4 minutes then pour/scrape dough into pan, spray with water and cover to rise until double.

Bake in oven per heated to 200 with lid on for 20 minutes remove lid and bake further 10 minutes.

Chilled Avocado Soup
Number of People: 4
Ingredients:
3 medium rip avocados stones and skin removed
1 cup of cream
3 cups of cold chicken stock
1/3 cup lemon juice
Salt and pepper to taste

Sour cream and sliced spring onions or chopped chives to serve.

Preparation:

Place avocado, cream, chicken stock, salt & pepper and lemon juice in   and pulse with turbo button several times until mixture is just smooth.  Serve chilled or at room temperature topped with a dollop of sour cream and some chopped chives or sliced spring onions


Tips/Hints:
I haven't made this. I am posting this for Obbie and her avocados.

This soup should be served as soon as possible after being made as it will discolour eventually even with the lemon juice.

Quick beanie mix with arepas (adapted from Jude Blereau's Wholefood for the Family)
Number of People: 4
Ingredients:
Arepas
125g masa harina ( white, blue or yellow)
30g melted butter or 3 teaspoons olive oil or ghee
125ml warm water

Beanies
2 tbls EVOO
1/2  medium onion peeled and quartered
2 Carrots roughly chopped
1 stick celery roughly chopped
1/4 tsp ground cumin
1/4-1/2 tsp chilli powder
1/2 small orange sweet potato (about 120g) peeled and cut into 1cm dice
2 cloves garlic
1 400gm tin pinto, berlotti or kidney beans
1 400gm tin diced tomatoes
1 zucchini cut into 1 cm dice
1 avacodo roughly chopped (optional)
yoghurt or sour cream to serve (optional)
2 tbls chopped corriander leaves


Preparation:
Arepas
Put flour, melted butter or oil and 125ml warm water into   mix 5 seconds speed 4 then   until dough forms a ball. Add more water if needed. It should be moist but not wet. Place in a bowl covered with moist tea towel and leave to cool.

Beanie mix
Place onion, carrot and celery into   and chop speed 5 for 5-7 seconds. The vegetables should be coarsely chopped. Add EVOO and saute 5 minutes on veroma speed 1. Add cumin, chilli and sweet potato then saute for another 4 minutes veroma speed 1.

Add beans and tomatoes and 100ml water then cook for 20 minutes on on 90    . When the timer sounds add the zucchini and cook for a further 10 minutes

While the beanie  mix is cooking heat a heavy based fry pan (I used a cast iron skillet) without any oil over a high heat. Divide the arepa dough into 4 balls and place one ball between two sheets of baking or grease proof paper and roll out to about 18cm diameter. You may need to un-stick the dough from the grease proof a few times as you roll it. do this for all 4 balls.

Gently remove one sheet of grease proof from one of the areap and place it into the hot pan. gently ease the other sheet of greas proof from the arepa. Cook for 2-3 minutes each side. They should be lightly speckled underneath. Be careful to not overcook them.

Serve beanie mix over aprepa with avocado, sour cream and coriander



Tips/Hints:
Masa harina is ground cornmeal flour that has cooked in a lime solution then dried.

I think this might work well with curry powder instead of the chilli powder.

A tortilla press would assist with making the arepas.

Name of Recipe: Spinach and Blue Cheese Polenta
Number of People: 2
Ingredients:
620gm water
1tbs Vege Stock Concnetrate
20gm Parmesan cheese
100gm polenta
30gm butter
200gm baby spinach
50gm Blue cheese


Preparation:
Place Parmesan cheese in TM bowl and mill for 5-7 seconds speed 8 set aside
Add water and stock concentrate to TM bowl heat Veroma temp 8 minutes speed 1
Set  temperature 100 15 minutes speed 2 add polenta in slow steady stream when timer sounds check polenta should coat the back of a spoon or be pulling away from sides of bowl as it mixes.
Add butter, Parmesan and spinach mix on reverse speed 2 until spinach wilts.
Divide between 2 bowls and crumble half blue cheese over each bowl then fold through and serve immediately


Tips/Hints:
This is a soft polenta not like the firm version in the EDC that is allowed to set and then can be grilled. I used Castillo Blue for this and it really was a bit too soft.  In the past I have used the inexpensive Craft blue cheese that is firmer, it crumbles better and holds some shape when folding it through the polenta.

Pumpkin & Weetbix Biscuits

Ingredients

75 g Butter
50 g Honey
125 g Pumpkin cooked and mashed
100g Raisins
3 Weetbix crushed by hand
170 g SR flour
1tsp Pumpkin spice

Method
Preheat oven to 180
Cube butter and place in   with honey melt 90 degrees speed 1 for 2 mins.
Place remaining ingredients in   mix   speed 4 10 seconds
Place walnut sized balls of dough on greased baking slide flatten with fork
Bake for about 15 minutes until lightly browned
Cool on wire rack.

Tips/hints
Our American members will be familiar with Pumpkin Spice. For everyone else to make one teaspoon of pumpkin spice combine 1/2tsp cinnamon with 1/4tsp ground ginger and 1/8 tsp each of nutmeg and allspice (ground cloves will work in place of allspice).  

These are not an overly sweet biscuit. My DW felt that these were OK but she wasn't rushing back for seconds. I am going to try another batch using 75g brown sugar.

Think if this was baked in a slice pan and cut into bars it would make a good breakfast food.