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Jams and Chutneys / Dried Apricot and Almond Jam
« on: July 30, 2020, 07:27:49 am »
Dried Apricot and Almond Jam
405ml can apricot nectar
375g dried apricots, roughly chopped
1 large lemon, juiced
1 cup white sugar
½ cup slivered almonds, Toasted ( I used flaked)
Toast almonds.
Place apricots into the bowl and blitz a couple of times. You want them chopped fairly well.
Place apricot nectar and 1 cup cold water into the bowl, add sugar, lemon juice and apricots.
Cook at 100* for approx 15 minutes. I put the varoma base on the top to stop the liquid bubbling everywhere.
Check to see if the jam is ready. (cold saucer from the freezer test)
If not cook a little longer.
When cooked stir in the almonds. I did this with a spatula.
Place into hot sterilized jars, cap, and invert for 2 minutes.

This makes about 3½ cups of jam. I'm going to keep mine in the fridge as it doesnt have a lot of sugar in it. This is one of the recipes I found while having the monster clean out!!!  The dried apricots slurp up a lot of the liquid.

Cakes / Chocolate Nut Slice
« on: July 14, 2020, 06:58:30 am »
Chocolate Nut Slice
125g butter
125g dark chocolate
125g brown sugar
1 teaspoon vanilla
2 eggs, beaten
125g plain flour
250g nuts
Set oven to 180* and prepare a 28 x 18cm tray. (7" x 11")
Place the nuts in the bowl and use turbo to chop to the texture you would like. Set aside.
Do the same with the chocolate. (I actually used choc bits and didn't blitz them) Set aside.
Melt the chocolate and butter on about 50*, until melted.
Add the brown sugar and vanilla.  Speed 2/3 until the sugar is dissolved.
Add flour. Mix on  :: until almost combined, adding eggs as you go.
Add nuts and  :: until combined. I actually stirred mine through with a spatula while in the bowl.
Place into the prepared tray and bake 40-50 minutes, or until firm.

I found this recipe in a file I hadn't looked at for years. In fact I had forgotten about it. You could use any nuts you had on hand. I used a mixture. Next time I will use all peanuts as I find peanuts and chocolate are a great combination. I cut it into 24 pieces and each piece has about 140 calories in it.

Soups / Easy Borscht
« on: June 08, 2020, 06:56:41 am »
Easy Borscht
2 tablespoons EVOO
1 brown onion
1 garlic clove
600g beetroot, about 3 medium ones
2 large potatoes
1 carrot
1 celery stalk
2 cups stock (I used veggie stock)
2 tablespoons red wine vinegar
Place the onion and garlic in the bowl. Speed 4, 4 seconds.
Add EVOO and cook on 100, speed 1 for 4-5 minutes.
Add all the other vegies, chopped to a smaller size. Speed 5, 5 seconds.
Add the rest of the ingredients and cook at 100, speed 1-2 for 20-30 minutes.
You can then blitz the soup until it is smooth or leave it as it is.
It's nice served with a dollop of sour cream or natural yoghurt.

I have adapted this recipe from one is Super Food Ideas.

Jams and Chutneys / Dill Pickle Cucumbers.
« on: May 04, 2020, 08:06:36 am »
This recipe is from the ABC radio here. I’ve made them a couple of times while the cukes are fresh and cheaper. They are delicious, they stay crisp and can be eaten the next day.

I’m having trouble with Tapatalk. Now my photo is upside down. 🙃🙃🙃🙃🙃

Whipped Feta
200g smooth feta
2 tablespoons Greek yoghurt
1 teaspoon finely grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoons honey
Place the feta, yoghurt, 1 Tablespoon lemon juice, lemon rind and honey into the bowl.
Wizz until it is well combined. Season with pepper.

I served this with green veggies that I had partially cooked in the microwave. The next day I also used in on my salad at lunchtime. I only  made ½ quantity.

Cakes / Flo’s Pumpkin Scones.
« on: March 31, 2020, 04:35:45 am »
Flo’s Pumpkin Scones
1 tablespoon butter
1/2 cup butter
1/4 teaspoon salt
1 egg
1 cup cold, mashed pumpkin
2-2 1/4 cups SR flour
Set oven to 225*.
Beat sugar, butter and salt in either the thermomix, by hand or in a mixer.
Add egg
Add pumpkin and mix.
Stir in the flour by hand.
I then put mine out on a floured mat and sort of kneaded it a bit and pressed it out to about 1 inch thick. 2.5 cm .
I used a circular cutter.
Flo says to put them on a hot, floured tray on the top shelf of a 225-250* oven. I used 225*.
Bake for 15-20 minutes.

I took this from one of Flo’s books, I’m sure she won’t mind me sharing it. I had a ‘happening’ when I put a tray into the oven. It had a piece of baking paper on it for the scones. As I put it in the oven fan blew it onto the hot element and it caught . Silly me. I should have realised. No harm done to me or the kitchen.

Cakes / Caramel Date and Nut Slice
« on: March 23, 2020, 07:34:27 am »
Caramel Date and Nut Slice
125g butter
½ cup brown sugar
1 cup dates
1 egg, beaten
1 teaspoon vanilla essence
1 cup SR flour
3/4 chopped walnuts
Pre heat oven to 180*.
Grease a slice tin.
Place dates into the bowl and chop. I did speed 5 for a couple of seconds. Check. Remove dates.
Place butter into bowl and melt. I used 50* and gave it about 50 secs.
Add the sugar. Speed 3, 7 secs.
Remove it from the bowl, into a non thermo bowl.
Add the dates, stir and leave for a few minutes.
Add beaten egg, vanilla, flour and nuts.
Mix well and spread into the tray.
Bake for 20 minutes.
This can be sprinkled with coconut or more nuts.

Main Dishes / Pizza Pockets in the Pie Maker
« on: March 23, 2020, 07:24:11 am »
Pizza Pockets in the Pie Maker
A batch of pizza dough. I used this
2 tablespoons pizza sauce
½ cup mozzarella
50g salami or similar
50g thinly sliced mushrooms
½ thinly sliced capsicum
Prepare the pizza dough and divide it into 12 equal pieces.
Combine other ingredients.
Preheat the pie maker.
Roll each dough portion out to 6cm x 10cm oval.
Top half the oval with pizza mix, and fold dough over to enclose filling.
Pinch edges together to seal, roll and pinch edges to form a decorative border if you wish.
When you have 4 pies ready place into pie maker and cook for 8 minutes.
Remove and place on a wire rack. Repeat.
If you wish you can 'glaze' the pockets with EVOO.

This recipe is from Super Food Ideas and each pocket is 625kj or 156 cal.

Starters and Snacks / Sauce to have with Nachos.
« on: March 08, 2020, 03:04:52 am »
Nacho Sauce or Dip
2cloves garlic
1 onion, peeled and cut into 3.
25g EVOO
1 teaspoon chilli flakes (I reduce this)
1 teaspoon coriander
2 teaspoons smoked paprika
400g tin tomatoes
420g tin kidney beans
80g tomato paste
Place onion and garlic into bowl. 5 sec, speed 6.
Add EVOO and sauté 5 minutes, Varoma, speed 1. MC off.
Add remaining ingredients and cook for 5 minutes, 90*, speed 2.

I find this is best if made the day before. You can make it a meal of nachos with cheese and sour cream. If your family don’t like kidney beans purée it and they won’t know they are in there.

Questions? Technical Issues? The Survival Guide / Blades in TM 5
« on: February 26, 2020, 06:27:34 am »
I’m in the middle of making bread with my 5 and the blades have stopped.  I took all the dough out and finished it in the 31. Has anyone had this happen please? I guess it’s the 5 version of the blades being stripped.  I will HO tomorrow.

Cakes / Whatever Biscuits
« on: October 17, 2019, 08:17:41 am »
Whatever Biscuits
The recipe said this would make 20 but I got more out of it.
110g soft butter
½ cup sugar
1 egg
1 cup SR flour
1 cup of 'whatever'. This can be anything you like-sultanas, choc chips, muesli, cornflakes, nuts of any sort, dried fruit of any sort.

Pre heat the oven to 180* and prepare trays.
Put butter and sugar into bowl. Speed 4, 10 seconds. Scrape down.
Add egg. Speed 3/4 10-15 seconds.
Add Flour.
 :: until the mixture comes together. You may need to stir the last bits of flour in with a spatula.
Add the 'whatever' ingredients and either mix in by hand or  :: until they are incorporated.
Roll into balls the size of walnuts and place onto the trays.
Bake for 10-15 minutes.

I went to take a photo of the last few of these and they were gone! Sorry. They recipe is modified from CWA Biscuits and Slices.

Cakes / Easy Yo-Yos
« on: October 02, 2019, 12:14:31 pm »
Easy Yo Yos
170g soft butter
1/3 cup icing sugar
55g custard powder
170g plain flour
2 tablespoons icing sugar
1 tablespoon soft butter
½ teaspoon vanilla essence
Pre heat the oven to 180*.
Grease a baking tray.
Place custard powder, icing sugar and  plain flour into the bowl. Add the butter. 10 seconds, speed 3/4 (if not combined enough, add a little extra time)
Roll the mixture into uniform balls, place on the tray and press down with a fork.
Bake for 20 minutes.
Cool on a cooling rack.
To make the icing combine the ingredients in a small bowl until combined.
When the biscuits are cool, join with icing.

Bread / A question re feeding SD starter
« on: July 07, 2019, 09:13:21 am »
When you feed your SD starter do you weigh the water and flour? Eg 20g of each.
Do you add an equal measure of water and flour. Eg a tablespoon of each.

My rye starter I have been weighing and my Chookie one using equal measures.  I think I should have been weighing both. 🥺🥺

Chit Chat / Reviews of RTE recipes.
« on: June 21, 2019, 04:57:24 am »
Reviews of RTE  Recipes

We all seem to make RTE recipes so please feel free to review them here. I'm sure Nagi wouldn't mind as the credit is still given to her.

Bread / Steamed Rolls (Mantou)
« on: June 07, 2019, 06:07:16 am »
Steamed Rolls
230g bakers' flour
160g water
4.3g yeast. About 1½ teaspoons
Place water and yeast into bowl and heat 37* about 2½ minutes.
Add the flour and knead for 2 minutes.
I left it in the bowl until it had risen to about double.
Tip onto a well floured mat and divide the dough in 2.
Roll each to a log and cut the log into 7 roughly equal pieces. Roll into balls.
Let rest for about an hour.
Cut pieces of baking paper that the dough balls can sit on.
Place boiling water into the bowl (around 500g-750g) and set on Varoma.
When it reaches temperature place the balls of dough onto the papers and put into the Varoma. Cover loosely with gladwrap so that water doesn't get on the dough balls.
Steam for 15-20 minutes.
You may need to do this in 2 batches.

This recipe is taken and slightly modified from the book Crusts
These are quite plain tasting but we enjoyed them with soup, and would be nice to dunk into a curry or casserole. I made ½ quantity.

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