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Topics - achookwoman

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Cakes / 3 ingredient Almond Crackle Biscuits.
« 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.

150 g sugar
2 large eggs
250 g sliced almonds.

Set oven at 300 degrees FF
Prepare 3 baking sheets with baking paper.

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.

Bread / No - Time Bread
« 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.

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


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.

Bread / Spelt and potato Rolls
« 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.


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

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.

Cakes / Almond pancakes ( pikelets)
« on: March 11, 2018, 12:19:31 am »
These are low carb.

Cakes / Almond pancakes with peaches and yoghurt.
« on: January 31, 2018, 11:28:31 pm »
This recipe is adapted to TMX from ďMaggieís Recipe for Life ď 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

Jams and Chutneys / Rhubarb and Apple Jam
« on: January 29, 2018, 04:39:58 am »

Spicy Plum, Apple and tomato sauce for TMX 5

Sent from my iPad using Tapatalk

Starters and Snacks / Spiced Xmas nuts.
« on: November 28, 2017, 10:45:57 pm »
The basis for this recipe is from Louise Parkerís, 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.
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.

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.

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.

Main Dishes / Naan Pizza, vegetarian or with added smoked salmon.
« 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.
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 didnít use this )
60 mls cup of crumbled goats cheese. ( feta ok)

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.
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.

I didnít use all yoghurt mix as base so dobbed  the remainder on the top.
Didnít 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.

Cakes / Chocolate Chip Cookies.
« on: November 16, 2017, 07:59:34 am »
Iíve adapted to TMX the original recipe from MyFitnessPal.
This recipe is for Obbieís 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.

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))


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

Bread / Ciabatta, Paul Hollywood's recipe. Adapted to TMX.
« 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.


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.

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.

Recipe Book Recipe Reviews / Lemon and caper aioli
« 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.

Cakes / Traditional donuts.
« 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.

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.

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!!

Spice Mixes / Za'atar
« 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.
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.

Starters and Snacks / Kefir and ricotta dip.
« 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.

Place all ingredients in TMX bowl and mix on speed 4 until well mixed.

Improves on keeping in fridge over night.
Could replace Kefir with low fat cottage cheese.

Bread / Lemon Scrolls
« 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. , !

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