Monthly Archives: June 2013

Feeding the Funky Bunch: Persian Lamb

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It’s cold and chilly in Perth at the moment, so the perfect time to whip out a few slow cooker recipes. This persian lamb was originally a Neil Perry recipe that a friend cooked us for dinner one night. I’ve since changed it here and there, and now converted it for TMX and slow cooker. The result is a delicious, thick and spicy dish with melt-in-your-mouth lamb. Best to cook this one while you’re out all day as the smell is divine! I like to serve this with cous cous (which only takes a few minutes to prepare) and roast vegetables, however it is also good with steamed veg and rice. If you are short on time just roughly chop some slow cooking veggies like pumpkin, carrot and potato, and throw it in the slow cooker with the lamb. For best results this dish needs a good 8-10 hours in the slow cooker.

Persian Lamb

Ingredients

  • 500g diced lamb shoulder
  • 2 brown onions
  • 20g butter
  • 1tsp ground cinnamon
  • 1tsp ground cumin
  • 1/2 tsp ground cardamom
  • 1tsp pink salt
  • 1tbs thermomix vegetable stock concentrate
  • 100g dried prunes
  • 1tsp raw sugar
  • 75g lime juice (approx 2 limes)
  • Pinch of saffron threads
  • 120g water

To serve

  • Large handful of fresh mint
  • Roasted almonds or pistachios
  • Steamed or roasted vegetables
  • Cous cous or Rice

TMX Method

  1. Turn slow cooker on to warm up
  2. Peel & quarter onions, place in TMX and chop 5 sec, Sp 5
  3. Add butter and cook 100C, 3 min, Sp 1
  4. Add ground spices and salt, cook 100C, 3 min, Sp 1
  5. Add prunes and chop 5 sec, Sp 5
  6. Add stock, sugar, lime juice, saffron & water
  7. Cook 100C, 3 min, Sp 1
  8. Pour 2/3 of mixture into slow cooker, then add lamb (fresh or frozen), then pour remainder of sauce over the lamb
  9. Cook 8-10 hours
  10. Serve on cous cous or rice with vegetables and garnish with fresh mint and chopped almonds or pistachios

Non-TMX Method

  1. Turn slow cooker on to warm up
  2. Peel & chop onions
  3. Roughly chop prunes
  4. Heat butter in a frypan and add onions
  5. Cook over medium heat for 3-5 min until onions are softened
  6. Add ground spices and salt, cook stirring over medium heat for another 1-2 min
  7. Add stock, prunes, sugar, lime juice, saffron & water to pan
  8. Cook over medium heat for 5 min
  9. Pour 2/3 of mixture into slow cooker, then add lamb (fresh or frozen), then pour remainder of sauce over the lamb
  10. Cook 8-10 hours
  11. Serve on cous cous or rice with vegetables and garnish with fresh mint and chopped almonds or pistachios

Feeding the Funky Bunch: Wholemeal Parmesan Cracker Biscuits

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In my never ending search for yummy, homemade cracker type foods for my kids I have created these which are a bit of a cross between a cracker and a savoury biscuit. They are very tasty and a healthy option for after school, lunch boxes or with pre-dinner nibblies. They’re good with dip too – I often whip up the herb & garlic dip from the EDC to go on these. 

The dough comes together very quickly and is easy to work with. There’s no need to flour the bench either, it’s not a sticky dough. Try not to over-handle the dough, just push the left-overs together roughly after cutting each lot of cracker biscuits, and roll out again for the next lot. 

IMG_0704

 

Ingredients – Makes approx 36 cracker biscuits

  • 120g cubed parmesan cheese
  • 20g butter
  • 120g plain flour or white spelt flour
  • 120g wholemeal flour or wholemeal spelt flour
  • 1/4 tsp pink salt
  • 1/4 tsp cracked black pepper
  • 110g hot (not boiling) water

Method

  1. Preheat oven 180C
  2. Place parmesan cheese in TMX and blitz 10 sec, Sp 9 & set aside in a separate bowl
  3. Place butter in TMX and melt 50C, 30 sec, Sp 1
  4. Add all other ingredients including parmesan cheese
  5. Mix 5 sec, Sp 7
  6. Knead 2 min
  7. Mixture should look like big breadcrumbs with all flour mixed in, if not scrape down the bowl and knead for a further 30 sec
  8. Tip mixture onto clean bench and push together to form a ball
  9. Roll out to approx 4mm thickness
  10. Cut into shapes as desired – I just use the MC as a round cookie cutter
  11. Place on lined tray
  12. Bake 12-15min until golden
  13. Cool then store in an air tight container

Cracker Biscuit MixtureCracker Biscuit DoughIMG_0698 

Feeding the Funky Bunch: Coffee Cake

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I recently made this coffee cake for my husband to take to work and share with his co-workers. It received rave reviews (!) so I decided to share the recipe here for everyone to enjoy. Unfortunately I forgot to snap a pic before I sent it off to work with him, but will try to remember to take some photos next time I make it. This coffee cake recipe is based on a simple cake recipe from an old cookbook of my Mum’s.

Ingredients

Coffee Cake

Coffee Icing

  • 125g butter
  • 300g icing sugar
  • 2-3tbs liquid coffee*

*Liquid coffee: add 3-4 tbs of boiling water to 5tbs of good quality instant coffee and mix to dissolve. Basically try to use as little boiling water as possible to dissolve the coffee.

TMX Method – Coffee Cake

  1. Pre-heat oven to 170C
  2. Place raw sugar in TMX and blitz 3 sec, Sp 9
  3. Add butter and mix 20 sec, Sp 4
  4. Place bowl on top of TMX and weigh in flour and baking powder
  5. Turn TMX to Sp 4 and alternately add egg and flour/baking powder through the lid as follows
  6. Add one egg and mix 10 sec, add a generous tablespoon of flour/baking powder and mix 10 sec, add second egg and mix 10 sec, add another generous tablespoon of flour/baking powder and mix 10 sec, add the third egg and mix 10 sec, add another generous tablespoon of flour/baking powder and mix 10 sec
  7. Add the rest of the flour/baking powder and mix 20 sec, Sp 4
  8. Open TMX and scrape down sides if necessary
  9. Add liquid coffee*, vanilla essence and milk
  10. Mix 20 sec, Sp 4
  11. Spoon into patty pans or greased & lined ring tin

Baking times

  • mini cupcakes: 15-20 min (1tbls/20ml mini patty pans)
  • cupcakes: 20-25 min (2tbls/40ml patty pans)
  • ring tin: 30-35min

TMX Method – Coffee Icing

Allow the cake/s to cool completely before icing.

  1. Place butter and icing sugar in TMX
  2. (You can make your own icing sugar in TMX – raw sugar blitzed 20 sec, Sp 9 – but I find it nearly impossible to get rid of the slight graininess of the sugar. If you buy icing sugar ensure it doesn’t have any additives or anti-caking agents added)
  3. Mix 30 sec, Sp 4
  4. Add 2tbs liquid coffee* and mix 20 sec, Sp 4
  5. Taste and add extra liquid coffee* for a stronger flavour

Non-TMX Method – Coffee Cake

  1. Pre-heat oven to 170C
  2. Cream butter and sugar by hand or in electric mixer
  3. Weigh flour and baking powder into a separate bowl
  4. Mix in the eggs one at a time by hand or electric mixer, following each with a generous tablespoon of flour/baking powder also mixed in well
  5. Add the rest of the flour/baking powder and mix well by hand or electric mixer
  6. Add liquid coffee*, vanilla essence and milk and mix well by hand or electric mixer
  7. Spoon into patty pans or greased & lined ring tin

Baking times

  • mini cupcakes: 15-20 min (1tbls/20ml mini patty pans)
  • cupcakes: 20-25 min (2tbls/40ml patty pans)
  • ring tin: 30-35min

Non-TMX Method – Coffee Icing

Allow the cake/s to cool completely before icing.

  1. Cream butter and icing sugar by hand or with electric mixer
  2. Add 2tbs liquid coffee* and mix well by hand or electric mixer
  3. Taste and add extra liquid coffee* for a stronger flavour

 

Feeding the Funky Bunch: Burnt Butter, Macadamia & Marmalade Biscuits

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This is one of my most beloved Maggie Beer recipes. I have made it for years and just recently converted it for TMX. The biscuits are a delicious shortbread with the richness of macadamias, the bitterness or the burnt butter and the sweet tartness of marmalade. They are just divine. Be warned though, the dough needs to rest in the fridge for 1-2 hours to firm up before you can bake it so start early if you want them for afternoon tea!

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Ingredients

  • 50g butter in a small pot for melting
  • 100g butter for dough
  • 75g caster sugar
  • 200g plain flour
  • 30g rice flour
  • 70g macadamias
  • 75g (1/4 cup) orange marmalade

TMX Method

  1. Place 50g butter in small pot and cook over medium head for 1-3 minutes until it turns nut brown. Set aside to cool.
  2. Place 75g macadamias in TMX and pulse with Turbo 2-3 times
  3. Set macadamias aside
  4. Place 75g raw sugar in TMX and blitz Sp 9, 3 sec
  5. Add 100g butter and mix Sp 4, 30 sec
  6. Add rice flour & plain flour
  7. Set dial to Closed Lid position and Knead 40 sec
  8. Add marmalade & macadamias
  9. Set dial to Closed Lid position and Knead 40 sec while pouring in burnt butter
  10. Place 2 separate pieces of gladwrap on the counter
  11. Divide dough in 2, placing one lot on each piece of gladwrap
  12. Shape each into a 4cm thick log – I shape mine as a kind of rounded rectangle, or you can shape into a roll – and wrap tightly in gladwrap. You can refine the shape a bit when the dough log is wrapped up.
  13. Place on a tray in the fridge for 1-2 hours (can leave overnight)
  14. Pre-heat oven to 180C
  15. Unwrap dough and slice into 1.5cm thick biscuits
  16. Place on lined tray and bake 10-12 minutes
  17. Cool on wire rack before serving

Non-TMX Method

  1. Place 50g butter in small pot and cook over medium head for 1-3 minutes until it turns nut brown. Set aside to cool.
  2. Roughly chop macadamias & set aside
  3. Cream 100g butter and caster sugar by hand or with electric mixer
  4. Add rice flour & plain flour, mix in well by hand or with electric mixer
  5. Stir in marmalade, macadamias & cooled burnt butter
  6. Place 2 separate pieces of gladwrap on the counter
  7. Divide dough in 2, placing one lot on each piece of gladwrap
  8. Shape each into a 4cm thick log – I shape mine as a kind of rounded rectangle, or you can shape into a roll – and wrap tightly in gladwrap. You can refine the shape a bit when the dough log is wrapped up.
  9. Place on a tray in the fridge for 1-2 hours (can leave overnight)
  10. Pre-heat oven to 180C
  11. Unwrap dough and slice into 1.5cm thick biscuits
  12. Place on lined tray and bake 10-12 minutes
  13. Cool on wire rack before serving

PIMG_0486 IMG_0489Ready for baking