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Topics - Chelsea (Thermie Groupie)

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Chocolate Chestnut Cheesecake - 2011 Calendar

This was a big 10/10 for me!  It was extremely rich (tiny servings needed), but just delicious. There were a few steps involved but nothing too complicated.  I would really recommend this for a special occasion cake!  Tenina has really outdone herself here.


I used macadamia's instead of chestnuts (both in the paste and decorations) and they were wonderful.

I steamed the cheesecake for 20 minutes longer than stated in the recipe as the middle needed longer to set.

Next time I would tilt the varoma lid every 10-15 minutes to drain off some of the condensation (tipping it so the water drains down the outside of the cake tin and back into the bowl).  The cake was constantly splashed with big drops in the later stages of cooking and may have cooked in the time specified if I had of done this.

I forgot to take a photo before we cut it (having too much fun), but here is a photo of the half that was remaining after dinner.

Desserts / Honey Wafer Ice Cream Cones
« on: April 07, 2011, 04:28:14 am »
Honey Wafer Ice Cream Cones


75g butter chopped
70g rapadura (or slightly less brown sugar)
90g honey
90g plain flour (the original recipe called for 60g but I needed more to thicken the mix)
1 tsp ground cinnamon


Preheat oven to 180/160 fan forced. Line two baking trays with baking paper.

Place butter, rapadura and honey in TM bowl and heat for 5 minutes at 100 degrees, speed 2-3.

Add flour and cinnamon and stir for 20 seconds on speed 3 or until well combined (you may need to scrape down the sides and mix again).

Leave to cool.

When the mixture has cooled and thickened, shape level tablespoons of the mixture into balls and place on the baking trays (the mixture will still be quite soft). Space the balls well apart on the trays. I just put two on each tray and baked them in three batches (reusing the same baking paper).

Using oiled fingers, flatten the balls out into circles - mine were quite thin and about 7-10cm diameter.

Bake each batch for 7-8 minutes or until the wafers are browned around the edges (watch them carefully as they are very sweet and will burn easily).

Cool on trays for 1-2 minutes. When they are cool enough to touch, work quickly to shape them into cones. I did this free form today just using my hands, but next time I will make some cones using sturdy cardboard to wrap wafers around for a couple of seconds until they harden.

Place the cones seam side down on a wire rack to cool completely.

Store in an airtight container for up to 3 days.



If you have a large oven and are planning to bake the cones in one batch you may need to find a helper to assist with shaping the cones. I managed to shape four cones quite easily each time, but any more would have been a challenge as the mixture hardens quite quickly.

These cones are perfect for serving with the 40 second ice cream (recipe here on forum).

I converted this recipe from a recipe+ magazine.

Cakes / Easy Apple Streusel Teacake
« on: April 07, 2011, 12:44:06 am »
This is a yummy variation of my Easy Apple Teacake recipe.

Easy Apple Streusel Teacake


75g plain wheat flour
40g organic raw sugar
50g butter chopped
a few drops of vanilla extract

60g butter
200g milk
1 free-range egg
1/2 tsp vanilla extract
190g plain wheat flour
2 tsp baking powder (homemade is free from nasties)
100g organic raw sugar
pinch salt

1 large apple peeled and thinly sliced (preferably a cooking apple)


Preheat oven to 180 degrees (160 fan forced) and grease and flour your cake tin (I use a 20cm round tin).

Place topping ingredients in tmx bowl and combine for approximately 10-12 seconds on speed 5 until small crumbs form (watch carefully - see notes). Set crumbs aside and scrape bowl out well.

Melt butter in tmx bowl for 2 mins, 80 degrees, speed 2.

Add milk, vanilla and egg. Mix for 10 seconds on speed 4.

Add flour, baking powder, sugar and salt. Mix for 10 seconds, speed 5.

Pour batter into tin and lay apple slices over the batter.

Sprinkle the apple lightly with cinnamon and then pour the crumbs evenly over the apples/batter.

Bake for 35-40 minutes.

Serve by itself, or with whipped cream and/or custard. Enjoy.


If your crumbs are really tiny they will cook into the cake instead of holding their form and making a topping.

members' comments

JD - I made 2 of these today Chelsea after a neighbour bought over a bag of Granny Smiths - one for her and one for us. Thanks for the recipe, I'll be making it again for sure.

VHJ - Made this for a school function today but was very reluctant to let it go as it looked so yummy. Will just have to make another.

Chelsea - I made another one with canned apricot pie fruit.  It was a bit moist though and the strudel topping cooked into the apricot a bit.  It still tasted lovely though.

Recipe Book Recipe Reviews / Recipe Review: Red Onion Relish
« on: December 16, 2010, 03:19:38 am »
Recipe Name: Red Onion Relish

Book Name: Everyday Cookbook

Tweaking details:

I substituted rapadura for the brown sugar and added an extra tsp of honey to add a little extra sweetness (rapadura isn't as sweet as sugar).

I think the method of this recipe is a little strange.  It says to put all the ingredients in and cook at speed 1.5.  I really think the ingredients need to be chopped first though and then cooked on the reverse setting to get a decent consistency.

I chopped the dried apricots at speed 5 until quite fine, then added the onions and apple.  I continued chopping at speed 4 for about 20 seconds (stopping every 5 seconds to give it a good stir with the spatula).  When I was happy with the size of the pieces I added the extra ingredients and then cooked it for 40 minutes at 100 degrees, reverse speed 1.

It is a good consistency and didn't need to be reduced any more after 40 minutes.  It made enough to fill 3 jam jars (2 x 250g & 1 x 500g).  I prefer the taste of tomato relish (personal preference), but this is quite nice for a change.

Soups / Curried Pumpkin and Lentil Soup
« on: November 15, 2010, 12:26:42 am »
I came across this curried pumpkin and lentil soup recipe on and when I read all of the wonderful reviews I just had to try it. I must say it is one of the best pumpkin soups I have ever tasted and so ridiculously easy. Seriously thick and yummy!!!

Curried Pumpkin and Lentil Soup


1/2 onion, peeled and halved
1 clove garlic, peeled
40g organic olive oil
1 teaspoon curry powder (or to taste)
700g butternut pumpkin, peeled, seeds removed, and roughly chopped
100g dried red lentils
620g vegetable stock (600g water and 1 tbsp stock concentrate)
natural yoghurt, to serve


Add onion and garlic to TMX bowl and chop for 3 seconds on speed 5. Scrape down sides.

Add oil and sauté for 3 minutes at 100 degrees, reverse speed 1, adding the curry powder in the last minute.

Add the pumpkin and chop for 8 seconds on speed 5. Scrape down sides.

Add the lentils and stock and cook for 20 minutes at 100 degrees on reverse soft speed.

Blend for 20 seconds gradually moving the dial up to speed 9.

Serve with a dollop of natural yoghurt.


I like my soups quite thick.  Add extra water if you prefer a thinner consistency.

We love it with sweet potato instead of the pumpkin too.

Tips/Hints from members Delicious recipe

JulieO - The only tweak I did was to fry off the onion in a frypan and add the curry powder, then scraped them into the TM bowl after chopping the pumpkin.  I think I will even try using a whole onion next time too. I did add a little extra water at the end.

CC - Did the method a little differently. Ground the lentils first 30sec/speed 8 set them aside. Used butter instead of EVOO and substituted chicken stock. Didn't use soft speed but cooked everything at speed 2.  

JD - I roasted the pumpkin and 2 cloves confit of garlic (using the oil as well) in the air fryer for 15 minutes in a preheated 200o air fryer (I removed the basket and placed the pumpkin pieces onto baking paper in the bottom of the machine).  Whilst this was happening I chopped and sauteed the onion in more garlic oil in the TMX then followed the rest of the recipe, cooking it on speed 2 though.  After blending, I added 120 mls cream and mixed that for a few seconds.

Desserts / Chocolate Eclairs (choux pastry)
« on: October 20, 2010, 10:47:37 am »
Here is another recipe for choux pastry (suitable for chocolate eclairs, cream puffs etc)


230g water
60g butter
120g plain flour (I use wheat)
1 tsp baking powder
4 eggs (each weighing about 70-75g in shell)
whipped cream (600g bottle for this amount of eclairs  ;))
chocolate icing


Preheat oven to 210 degrees (see notes).

Grease and flour 2 medium oven trays (or one very large). I use butter to grease them lightly and then place 1 tsp of flour in the corner of each tray. I then tilt and tap the tray until each is lightly covered in flour.

Add water and butter to TMX bowl and heat for 6 minutes at 100 degrees, speed 2.

Add flour and baking powder and mix for 10 seconds on speed 4. Scrape down sides of bowl and mix for another 10 seconds on speed 4.

Take lid off bowl and set aside for 5 minutes until cooled slightly.

Set blades spinning at speed 4 and add eggs one at a time (about ten seconds apart). It should only take 40 seconds in total.

Place the mixture onto the trays. For chocolate eclairs I use a heaped oval tablespoon full of mixture and use a knife to take it off the spoon and stretch it into a small thin sausage shape spaced well apart on the tray. You can of course pipe them. For cream puffs just place rounded spoonfuls of mixture onto the tray. I make 15-16 chocolate eclairs using this recipe.

Bake the eclairs for 15 minutes at 210 degrees and then turn your oven back to 180 degrees for a further 20-30 minutes. Do not open the oven door in the first 30 minutes of cooking. Watch them carefully from 15 minutes at 180 degrees and leave them as long as you can without letting them burn (although they don't have sugar in them so they don't burn easily). Every oven is different but mine are perfectly cooked after 15 minutes at 210 and 25 minutes at 180.

Fill with cream and spread with chocolate icing. Yum!


The two main variables in this recipe are egg size and oven temperature:

Egg Size - If your mixture is too thick (eggs too small) the eclairs will most likely be quite uncooked in the centre. A little softness in the centre is fine (and better than totally dry and crunchy), but not filled with uncooked dough. Add an extra half of an egg (beaten) if you are feel your mixture is too thick.

Oven temperature - If your oven is slightly hot or cold you may need to adjust the temperatures. The choux should be puffed and already browning after 15 minutes at 210.

Main Dishes / Chicken Chimichangas
« on: October 16, 2010, 01:03:44 pm »
I found a recipe for Pork Chimichangas in a copy of Recipe+ and as I'm not overly keen on pork I substituted chicken breast in when I converted the recipe for TMX. You could of course use pork mince like the original recipe.


8 large wraps (see notes below)
120g tasty cheese - cubed
1 medium red onion - peeled and quartered
2 cloves garlic - peeled
35g organic olive oil
2 tsp cumin
1 tsp smoked sweet paprika
1/2 small red capsicum
350g chicken breast or thighs diced (2x2cm)
1 tbsp of sweet chilli sauce
large handful of baby spinach leaves
oil for shallow frying (I like Grape seed oil)
1 medium avocado, peeled and chopped
1 medium tomato, chopped
1 tbsp lemon juice
sour cream to serve


Make wraps and set aside (see note below).

Grate cheese in TMX for 4 seconds on speed 8. Set aside

Chop onion and garlic in TMX for 2 seconds on speed 5. Scrape down sides, add oil and saute for 3 minutes, 100 degrees on reverse speed 1. Add the spices and cook for a further minute at the same temperature.

Add capsicum and chop for 2-3 seconds on speed 5. Add chicken and chilli sauce and cook for 5 minutes, 100 degrees, reverse soft speed. After the cooking has finished add the spinach leaves and stir through with spatula.

While this is cooking chop the avocado and tomato (by hand). Combine with lemon juice and set aside.

Assemble the Chimichangas by laying each wrap out separately and placing a row of grated cheese down the centre (not all the way to each end though as they have to be tucked up). Spread the meat mix on top of each row of cheese being careful not to spoon on the liquid that may have cooked out from the chicken and capsicum. Fold in opposite sides to cover filling and then roll up completely to enclose filling.

Heat oil to a moderate heat in a fry pan and shallow fry the parcels in 2 batches turning once. Placing the parcels folded side down first will help to keep them together. Drain on paper towels.

Serve on a platter or individually with the avocado salsa and sour cream.


I followed this wonderful recipe but increased the ingredients to make a larger amount. I used 375g spelt flour, 150g water and 70g organic extra virgin olive oil. This amount made 8 large wraps.

When I make my wraps I always give the TMX bowl a quick wipe with a blob of the dough before proceeding to roll out the wraps. This really helps when it comes to cleaning the bowl.

This is a very mild Mexican dish, but could easily be spiced up by adding a chilli or some chilli flakes in with the onion and garlic.

The chicken may break up a little bit during cooking which is fine and won't be noticeable in the chimichangas.

I made these with beef mince last week.  I just cooked the beef for a couple of extra minutes. We really liked the beef ones too.  I toasted them in our press.  They were very easy and tasted fine (not crispy like the shallow fried ones though).

members' comments

cathy79 - I used this as the base of our dinner. The recipe for the wraps is fantastic - a really easy dough to work with.  The first few I thought were under cooked  but they actually turned out better as they were flexible.  Whereas the one's that were fully cooked cracked when folding - not that it mattered.  They taste delicious.  So I think the key might be to just cook quickly as they'll get cooked again anyway.
I used leftover roast chicken roughly chopped, so just "cooked" it for a minute with the chilli sauce.  I mashed the avocado and smeared it on the wrap before adding cheese, chicken mixture and a few slices of tomato.
Then I cooked in our sandwich press instead of frying, so they were like doner kebabs.  It was delicious.  We all enjoyed it, even my fussy meat hating 5yr old.

rubyslippers - Thanks for posting this Chelsea.  Yummo! I didn't make my own wraps though - that's a challenge for next time.

Chit Chat / Where is Cathy??
« on: October 14, 2010, 12:47:43 pm »
I haven't spotted any of Cathy's posts on the forum here lately.  Hope all is well Cathy.  :)

Bread / Apple and Cinnamon Toasties
« on: October 14, 2010, 10:11:00 am »
These toasted wraps make a yummy breakfast, lunch or snack anytime of the day!

Makes 6 Toasties


6 wraps - check out this recipe
3 tbsp cream cheese - room temperature
3 green skinned apples - peeled, cored and thinly sliced
50g water
1 tsp rapadura or organic raw sugar
2 tbsp sultanas
pinch ground cinnamon


Make wraps and spread them out on a flat surface to cool.

Place the apples, water and rapadura into TMX bowl and cook for 7 minutes, 100 degrees at reverse speed 1 (adding sultanas and cinnamon in the last minute of cooking).

Preheat sandwich press, George Foreman grill or a fry pan.

Spread the wraps with the cream cheese (half a tbsp roughly on each) and with the slightly cooled apple mixture. Don't spread all the way to the edge.

Fold opposite sides in (the sides and then the top and bottom) to completely enclose the filling in a little parcel.

Cook for several minutes (until golden brown) in a press or grill with the folded side underneath. Turn after 2 minutes if using a fry pan.


Photos - check out the photo on my blog here

Bread / Aussie Flatbread Pizza
« on: October 05, 2010, 03:07:52 am »
I am doing a "Wrap it Up" challenge on my blog (5 wrap recipes in 5 days) and this is my first recipe. It is inspired by a recipe that I spotted in a Recipe+ mag. It is one of my hubby's favourite lunches and is loved by my kids too.

Aussie Flat Bread Pizza


4 x 18cm wraps (use this recipe and make them extra large)

100g tasty cheese cubed

1 small onion - peeled and quartered
2 cloves garlic
30g organic olive oil
400g can diced organic tomatoes
1 tbsp organic tomato paste
sprinkle dried oregano and basil

225g can pineapple pieces well drained
large handful of baby spinach leaves
4 eggs at room temperature
cracked pepper to taste


Make the wraps and place them on two oiled oven trays.

Preheat oven to 200 degrees.

Grate the cheese in the TMX for 3 seconds on speed 8. Set aside.

Make the tomato pizza sauce by placing the onion and garlic in the TMX bowl and chopping for 3 seconds on speed 5. Scrape down the sides, add oil and cook for 3 minutes at 100 degrees, reverse soft speed. Add the tomatoes, tomato paste and dried herbs and cook for 7 minutes at 100 degrees, speed 2. Remove from bowl and cool.

Spread the cooled pizza sauce over the wraps (freeze any excess). Arrange the pineapple and spinach over the pizzas and sprinkle with cheese. Carefully break an egg on to the middle of each pizza.

Bake for 10-15 minutes or until the egg is just set. Sprinkle with freshly ground black pepper and serve immediately.


Photo: Check it out on my blog here.

Desserts / Choc Berry Self Saucing Pudding
« on: September 08, 2010, 06:28:23 am »
This is a yummy pudding and if you mill with sharp blades you would never know that it is made with whole grains.  You can miss the soaking step, although it does make the whole grain flour much lighter.  The rapadura can be replaced with raw sugar or vice versa.

Serves 6


220g spelt, wheat or khorasan grain
250g non-homogenised milk (or your milk of choice)
1 tbsp organic apple cider vinegar

80g butter
50g rapadura
25g organic cocoa
2 tsp homemade baking powder
150g blackberries (fresh or thawed)

25g organic cocoa
80g organic raw sugar
460g boiling water


Mill grain for 1 minute and 30 seconds on speed 9. Pour into a bowl or jug and sit it on top of the scales. Weigh in milk and measure in vinegar. Mix well and leave covered with a tea towel to soak at cool room temperature for 12-24 hours.

After the soaking period preheat oven to 180 degrees and grease a medium sized pudding basin (6 cup capacity).

Add butter and rapadura to TMX and cream for 1 minute on speed 3. Add 25g cocoa, vanilla and soaked flour and mix for 20 seconds on speed 3.

Add baking powder and blackberries and mix on reverse speed 3 for 10 seconds. Scrape batter into greased pudding basin (scrape bowl out well and there is no need to wash before next step).

Place 25g cocoa, raw sugar and boiling water into TMX bowl and mix for 20 seconds on speed 2. Pour carefully over pudding batter (pour over the back of a spoon) and bake for 45-50 minutes.

Stand for 10 minutes before serving. Enjoy!


Feel free to use all rapadura or all raw sugar in the recipe. Both will work well.

As with all self-saucing puddings take care not to overcook or you will loose all of the lovely sauce.


Check out the photo on my blog here.

Chit Chat / Chicken Drumsticks in the Varoma??
« on: August 23, 2010, 05:59:42 am »
I'm just wondering if anyone has steamed drumsticks in the varoma before and roughly how long they take?  I am converting a recipe for our Ethiopian New Year celebrations and can't decide whether to try doing the drumsticks in the varoma or in the bowl with the sauce.

Thanks in advance.  :)

Babies and Kids / Nutty Milo Slice
« on: August 20, 2010, 06:36:24 am »
Name of Recipe: Nutty Milo Slice

If you like muesli slice with a bit of texture then you might like this Nutty Milo Slice. I converted the recipe from one I found in a New Idea Mag. It is quite healthy, especially if you make it with Cathy's yummy homemade milo.

65g raw almonds
65g unsalted macadamia nuts
65g unsalted cashews
120g organic honey
100g rapadura or organic raw sugar
120g unsalted butter (perhaps try coconut oil if you are D/F)
100g organic desiccated coconut
110g organic rolled or steel cut oats
70g sunflower seeds
80g pumpkin seeds
50g sesame seeds (I used chia seeds instead)
100g milo
100g dried fruit (I used organic sultanas and craisins)


Preheat oven to 180 degrees. Line a large 26 x 32cm slice tray with baking paper (ensure paper extends 2cm above edge of tray).

Add nuts to TMX and chop for 5 seconds on speed 5. Set aside.

Add honey, rapadura and butter to TMX and heat for 4 minutes at 90 degrees on speed 2.

Add all other ingredients (including nuts) and mix on reverse speed 3-4 for 20 seconds or until well combined.

Empty into prepared tray and use knuckles to press the mixture out evenly.

Bake in oven for approximately 20 minutes or until browned. Cool completely in tray. Lift from tray and cut into squares.


Photos:  Check out the photo on my blog here.


Consider chopping the seeds up with the nuts for a finer consistency.  My boys have decided that they don't like the "pips".

members' comments

JD - the whole quantity makes a huge slice.  Thought I had macadamias but couldn't find them - used pine nuts instead, used dates, craisins and sultanas for the dried fruit and also used up my coconut oil as well. Chopped the seeds with the nuts as you suggested and used a ginger flavoured honey as well.  It was very nice and I had to stop myself from eating the 4th piece. Thanks for posting and converting this recipe Chelsea.

Mrs KK - 5/5 from us. I did what Judy said and used craisins & dates and it was yummo! Thanks for a great recipe.

Starters and Snacks / Bubble and Squeak
« on: August 13, 2010, 06:18:36 am »
I'm not sure an Aussie should be posting this recipe, but this is my version (adapted from the Kraft Australia website). ;) ;D

Name of Recipe: Bubble and Squeak

Number of People: 4


2 spring onions - trimmed and quartered
50g parmesan - cubed
50g tasty cheese - cubed
2-3 cups of cooked veg - cooled (see notes below)
2 eggs
70g spelt flour (white or wholegrain) or you use plain or wholemeal flour for this
1 tsp baking powder
cracked pepper to taste
oil for frying


Place spring onions, parmesan and tasty cheese into TMX bowl and grate for 4-5 seconds on speed 8.

Add remaining ingredients and mix on reverse speed 3 for 20 seconds.

Heat oil in fry pan on moderate heat. Add tablespoons of mixture and cook for several minutes before carefully turning over. Don't overload your fry pan as they can be difficult to turn. The tip for flipping them easily is to keep them quite small.


You need to have some mashed potato in your vegetable mix as it acts as the "glue" in these fritters. I like to use left-over potato/sweet potato mash for about half of the vegetable mix. The other half is usually a mix of steamed carrot, beans, peas, pumpkin, celery, corn etc.

If you don't have any left-over cooked vegetables, you can easily cook some up in the TMX before starting this recipe. Place 500g of water in the TMX bowl, 500g of peeled cubed potato and sweet potato in the rice basket and an assortment of chopped vegetables in the varoma dish (you could chop these in the TMX). Program 20-25 minutes at varoma temperature speed 2 depending on the potatoes used. When the time is up tip out the water and insert the butterfly into the bowl. Tip the potatoes into the bowl, add a little butter and milk and mix for 10 seconds on speed 3. Remove the butterfly, tip in the other steamed vegies and mix on reverse speed 3 for a further 10 seconds. Set aside to cool before starting the above recipe.

Members hints
MrsKK - I cooked these yesterday with leftovers from corned beef and vegies. I did everything as the recipe suggested but I also included the leftover corned beef (~3/4 cup). I blitzed in the thermie a couple of seconds to break down the meat and get an even consistency.
Hally - has cooked the mixture with the addition of corned beef as a slice in the oven.
kmw -  Made using left over roasted veggies.  Used rice flour instead for DH.  Froze what we didn't eat for DH lunch.


Bread / Soaked Whole Grain Pizza Crust
« on: August 07, 2010, 05:52:29 am »
Soaked Whole Grain Pizza Crust

This is an easy soaked grain pizza dough recipe that produces a suprising light and fluffy crust.


450g khorasan, spelt or wheat grain
250g warm water
1 tbsp organic apple cider vinegar

70g khorasan, spelt or wheat grain

30g lukewarm water
3 tsp yeast
1 tsp organic honey

1/2 tsp Himalayan salt
1 tsp dulse flakes
1 tbsp organic extra virgin olive oil


Place blades in freezer for 10-15 minutes to reshape.

Mill grain in TMX in two batches (225g x 2) for 1 minute and 30 seconds on speed 9. Pour into a jug or bowl and sit on TMX lid. Weigh in 250g water and measure in cider vinegar. Mix well and leave covered to soak at cool room temperature for 24 hours.

After soaking period mill remaining grain for 1 minute and 30 seconds on speed 9. Set aside for later use (to be added to dough if too sticky or to dust surface for rolling the dough).

Add 30g lukewarm water, yeast and honey into TMX bowl and mix for 20 seconds on speed 2. Leave for 10 minutes to activate the yeast.

Add the soaked flour, salt, oil and dulse flakes into the TMX and mix for 7 seconds on speed 6. Knead for 2 minutes on interval setting. Check the dough after 20 seconds (by carefully feeling the dough through the hole) and add more water or flour (milled grain) if necessary.

Place the dough into an oiled bowl and set aside in a warm place to double in size (that took about 1 hour and 20 minutes for my batch today). This rising step isn't necessary for thin pizza crusts. Divide into portions and roll out to fit your pizza trays. Spread with paste or pizza sauce and leave dough to rise for a further 20-30 minutes if desired.

If you don't have a pizza stone consider pre-baking the pizza bases for 7 minutes at 200 degrees before adding the toppings and continuing to bake for a further 10 minutes.



It is hard work mixing the liquid into the flour as it is a very dry soaking mix (it will still "soak" though).  You could easily mix it in the TMX if you prefer (I just don't like cleaning and drying it after as I am usually about to mill more grain).

It is hard to give an exact flour and liquid measure when working with 100% whole grains as each batch of grain is different and spelt, khorasan and wheat are all different also. Just feel the dough often during the kneading process and add a little water or milled flour as you need it to make a dough that is relatively easy to pluck out of the TMX (not too sticky, but not too dry).

Freeze any uncooked dough in zip lock bags.  Thaw in fridge before bringing to room temperature and continuing on with rolling out, adding toppings etc.


You can find the photo of our pizza here on my blog.  :)

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