Tag Archives: Pink Salt

Homemade: Buttermilk Bread

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I have developed this recipe with a few essential changes from other buttermilk bread recipes I’ve seen. Using more buttermilk, warming it to the optimal temperature for activating the yeast and not allowing the yeast to come into direct contact with the salt, make this bread outstanding. If you make your own butter, this bread is a great way to use up your leftover buttermilk. This recipe works well as bread rolls, a tinned loaf or a free-form loaf.

 

Buttermilk Breadrolls

Ingredients

You can make a wholemeal version of this bread with 250g strong white bread flour, 250g wholemeal flour and 420ml buttermilk

Method

  1. Weigh buttermilk into TMX bowl
  2. Warm 4 min, 37C,  Sp2
  3. Add yeast, then flour, then salt
  4. Mix 5 sec, Sp 7
  5. Set dial to closed position and knead for 2 min 30 sec
  6. Remove dough from TMX and place in large bowl with tea towel over the top to prove for 60-90min
  7. Punch dough to release the air and knead for a couple of minutes, folding and stretching the dough
  8. Then shape into rolls, free-form loaf or tinned loaf and leave (covered by a tea towel again) to rise until doubled in size (60-90 min)
  9. Bake at 200C
  10. Bake 25-30 min for rolls, 30-35 min for free-form or tinned loaf

 

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Feeding the Funky Bunch: Caramel Cannellini Cakes

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I have made Chocolate Magic Bean Cakes many, many times now and they are always fantastic, but I wanted to try a vanilla version of the magic bean style cake. I chose to use cannellini beans, which  are high in fibre, high in protein, low in fat and a good source of iron. Using the chocolate recipe as a base I gave it a go, but used rapadura instead of sugar. Rapadura is the product of evaporated sugar cane juice. It is a brown, grainy sugar that has a caramel quality. Rapadura is a Wholefood as it has not been cooked at high temperatures, had the molasses separated from it, had any chemicals added to it or had the vitamins and minerals removed from it. It works really well as a substitute for refined sugar in biscuits and cakes. I buy my rapadura online for $5.95/kg from 2Brothers Foods, but it is also available in health food stores and through other online retailers. 

The result of my experimenting – caramel cakes! These are a really yummy, healthy cake and freeze well for lunch boxes.

Caramel Cannellini Cake

Ingredients

  • 420g can of cannellini beans, drained and rinsed or 110g dried cannellini beans soaked and cooked
  • 1 tbls water
  • 1 tbls vanilla essence
  • 5 eggs
  • 100g plain flour
  • 1/2 tsp bicarb soda
  • 1 tsp  baking powder
  • 1/4 tsp pink salt
  • 65g (1/3 cup) oil or 125g butter
  • 180g rapadura

Method

  1. Pre-heat oven to 180C
  2. Place cannellini beans, water, eggs and vanilla essence in TMX and blitz 2 min, Sp 7
  3. Add all other ingredients
  4. Mix 20 sec, Sp 4
  5. Spoon into patty pans and bake 20-25 min in 2tbls/40ml patty pans or 15-20 min in 1tbls/20ml mini patty pans
  6. Alternately, pour into ring tin and bake 30 min

Feeding the Funky Bunch: Black Bean Brownies

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So here it is (drumroll please), my first guest blogger! How exciting. My good friend Em makes these gorgeous black bean brownies which are a healthy treat that the whole family can enjoy. They are an absolute hit with the kids and are packed with nutrients. Great for an after school snack or in their lunchbox, and yum for everyone else too!
Black beans are considered a ‘superfood’ because they are packed with a rare combination of protein and fibre which is great for the digestive system, the cardiovascular system, and for regulating blood sugar. This protein-fibre combination is not found in fruit, vegetables, meat, dairy, nuts, seeds or seafood. Only in legumes, including black beans.
Em says “These are fantastic, always moist and chocolatey, and without a hint of the goodness of the beans hidden within. They can be made dairy free using milk free chocolate. I have not tried to make gluten free but I believe the plain flour can be replaced with a GF option”.
Preparation: 10 minutes. Cooking time: 20-30 minutes
Black Bean Brownies
Ingredients
  • 250g (3/4 cup) cooked black beans*
  • 100g (1/2 cup) oil (Em uses rice bran oil or vegetable oil)
  • 2 eggs
  • 20g (1/4 cup) cocoa powder
  • 110g (2/3 cup) rapadura
  • 1 tsp vanilla extract
  • 100g chocolate, divided in two
  • 1/2 tsp baking powder
  • 50g (1/3 cup) cup plain flour
  • 1/2 tsp pink salt

*How to cook black beans

  • Firstly soak your beans overnight (or for 8 hours) in a large bowl with plenty of clean water, then drain the beans (discarding the water) and rinse well
  • Cook black beans on the stovetop using My New Roots method by placing 1 cup of beans and 3 cups water in a large pot, bring to the boil then reduce to a simmer, cooking beans until tender (approx 45-60min).
  • Cook black beans in the TMX using Tenina’s method by placing them in the simmering basket in the TMX, then filling the bowl with enough water to just cover the beans. Cook 30 min, 100C, Sp 3.
  • Cook black beans in the pressure cooker using Em’s method by placing 1 cup of beans and 3 cups of water in the pressure cooker and cooking for 20 minutes.
To make the brownies: 
TMX Method
  1. Pre Heat oven to 180C
  2. Melt half of the chocolate (50g) and set aside
  3. Put the other half (50g) into TMX bowl and chop 3-5 sec, Sp 5 and set aside
  4. Place black beans and oil in TMX and blend to a paste 2 min, Sp 7
  5. Add eggs, cocoa powder, rapadura, vanilla extract and melted chocolate, mix 20 sec, Sp 4
  6. Add baking powder, flour and salt, mix 20 sec, Sp 4
  7. Add the chopped chocolate and mix 10 sec, Rev Sp 3
  8. Pour into a well greased and/or lined brownie tin (approx 20cmx20cm)
  9. Bake at 180C for 20-30 minutes – Em says “My oven is a big old gas oven without a fan and therefore everything takes a while. The brownie should be matte at the sides and shiny in the centre, it should still be slightly soft in the centre”.
  10. Allow to rest and then cut into cubes
  11. Enjoy!
Non-TMX Method
  1. Pre Heat oven to 180C
  2. Melt half of the chocolate (50g) and set aside
  3. Break or chop the other half (50g) into small pieces (Em says “I usually do this in the food processor before beginning the remainder of the recipe”)
  4. Using a  food processor or blender,  blend the black beans and oil to a paste
  5. Add eggs, cocoa powder, rapadura, vanilla extract and melted chocolate, and mix until well combined in a food processor or by hand
  6. Add baking powder, flour and salt, and mix until well combined in a food processor or by hand
  7. Add the chopped chocolate and mix until just combined in a food processor or by hand
  8. Pour into a well greased and/or lined brownie tin (approx 20cmx20cm)
  9. Bake at 180C for 20-30 minutes – Em says “My oven is a big old gas oven without a fan and therefore everything takes a while. The brownie should be matte at the sides and shiny in the centre, it should still be slightly soft in the centre”.
  10. Allow to rest and then cut into cubes
  11. Enjoy!

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

Homemade: Wholemeal Bread

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For the past few months I have been making my own bread. Just a simple wholemeal loaf in a rectangular tin to use for toast and sandwiches. This recipe seems to be really reliable. I make it every second or third day and I haven’t had any failures yet. I’ve opted to measure a few of the ingredients in ‘teaspoons’ rather than grams as I find the TMX scales isn’t quite sensitive enough for ingredients like yeast and salt.

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Ingredients

  • 350g lukewarm water – use in 2 lots: 100g and 250g
  • 3tsp dry yeast
  • 20g honey
  • 250g white baker’s flour
  • 250g wholemeal flour
  • 2tsp pink salt

Method

I use a 450g rectangular loaf tin which I bought from All About Bread. It measures approx. 12cm wide and 27cm long.

  1. Place 100g water, yeast and honey in TMX
  2. Blitz 5 sec, Sp 7 with MC on
  3. Leave for 5min with TMX lid and MC on to allow yeast to activate
  4. Open TMX and see mixture has risen and bubbled
  5. Add both flours then salt (it is important to avoid the salt touching the yeast so put flour in first)
  6. Mix 5 sec, Sp 7
  7. Pour in 250g water and Knead with lid in closed position for 2 min
  8. Place dough in large bowl and leave in a warm place covered with a tea towel. Allow to prove for 60-90 minutes
  9. After proving pre heat oven to 220C
  10. Punch air out of the dough and knead by hand on a floured bench for 5 min. Alternately pop the dough back in cleaned TMX and knead with lid in closed position for 2 min
  11. Place kneaded dough in loaf tin, cover with tea towel and allow to prove for a further 60-90 minutes
  12. Bake for 20-25 min
  13. Turn out onto a cooling rack and check bread is cooked by tapping on the bottom of the loaf. It should sound hollow. If not, pop back in the oven for 5 min and check again

Kneaded dough ready for 1st prove Dough in tin ready for 2nd prove Dough risen in tin and ready to bake IMG_3689

I keep any stale bread or uneaten heels in the freezer then blitz to make wholemeal breadcrumbs

Have a look at Thermomix Tips for how to clean the dough off the TMX bowl & blades easily

Feeding the Funky Bunch: Gingernut Biscuits

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I made a batch of these biscuits for play group last week they were a big hit. They have that gingerbread flavour that my kids love, but are a bit quicker to make than gingerbread people. Inspired by Quirky Cooking’s Crunchy Gingernut Cookies, these are a softer biscuit with a crunchy outside.

Gingernut Biscuits

Ingredients

  • 400g plain spelt flour
  • 1 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1/2 tsp pink salt
  • 140g rapadura
  • 180g butter
  • 90g molasses
  • 1 egg

Method

This recipe makes approx 45 biscuits. I often place half the dough in the freezer to defrost and bake when needed.

  1. Pre heat oven to 180C
  2. Place flour, baking soda, ground spices, salt and rapadura in TMX
  3. Mix 10 sec, Sp 6
  4. Add softened butter, molasses and egg
  5. Mix 30 sec, Sp 6
  6. Roll tablespoons of dough into balls, place on lined trays and flatten gently with two fingers
  7. Bake 10-12 minutes

Feeding the Funky Bunch: Risotto with Roasted Capsicum & Pumpkin

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This risotto recipe is a family favourite at our place. I like to roast the capsicum and pumpkin separately in the oven which gives a really great flavour to the dish. This risotto is equally as delicious as a vegetarian meal – simply omit the chicken and add an extra 100g of water.

Ingredients

  • 50g parmesan cheese
  • 1/2 leek, roughly chopped
  • 2 sticks of celery, roughly chopped
  • Handful of flat leaf parsley
  • 2 x 20g rice bran oil
  • 150g white wine
  • 350g arborio rice
  • 400g chicken (optional) cubed approx 4cm x 4cm and seasoned with black pepper
  • 1 capsicum (red, yellow and/or orange), sliced 1-2cm wide
  • 1/2 pumpkin, cubed approx 2cm x 2cm
  • 2tbs thermomix vegetable stock concentrate
  • 1000g water
  • pink salt and black pepper
  • 20g butter

Method

(leave MC off for all cooking time)

  1. Pre heat oven to 200C
  2. Place capsicum slices and pumpkin cubes in a bowl, season well with pink salt and cracked black pepper, drizzle with 20g rice bran oil, toss until coated in oil and seasoning, place on a lined tray and roast 20-25min
  3. Place parmesan cheese in TMX and grate 10 sec, Sp 9
  4. Set parmesan aside in a separate bowl
  5. Place leek, celery, parsley and 20g rice bran oil in TMX
  6. Chop 2-3 sec, Sp 6
  7. Saute 4min, 100C, Sp 1
  8. Insert Butterfly
  9. Add rice
  10. Saute 1min, 100C, Rev, Sp Soft 
  11. Add wine
  12. Saute 4min, 100C, Rev, Sp Soft
  13. Add chicken, stock and water, and season well with cracked black pepper
  14. Cook 20min, 100C, Rev, Sp Soft
  15. Pour into ThermoServer and mix through parmesan cheese and butter
  16. Add roasted vegetables and gently mix through
  17. Rest for 10 min in ThermoServer, then serve and enjoy

Feeding the Funky Bunch: Pizza Scrolls

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To say these pizza scrolls are popular in my house (and other people’s houses, and playgroup, and at parties …) is an understatement. They are really yummy and this version is nice and healthy. Obviously you can choose any fillings you like, the one’s pictured here are a classic hawiaan with some extra veg thrown in. The dough for these is a breeze too. It comes together really well, doesn’t need to be rested and is easy to roll out.

Ingredients:  Dough

  • 150g self-raising flour
  • 150g wholemeal self-raising flour
  • 1tbs raw sugar
  • 50g cold butter, cubed
  • 180g (3/4 cup) milk

Thermomix Method: Dough

  1. Weigh flours, sugar and butter into TMX
  2. Mix 20 sec, Sp 4
  3. Pour in milk
  4. Set TMX to closed-lid position and Knead for 45sec
  5. Turn out dough onto floured bench
  6. Knead by hand for a few seconds, just enough to bring it together
  7. Divide dough in half
  8. Working with one half at a time, roughly shape into a rectangle and roll out to approx 50cm x 20cm, approx 3mm thick

You end up with two 50cm x 20cm rectangles which you will top, roll and slice.

This makes approximately 40 pizza scrolls in total.

Non-Thermomix Method: Dough

  • Using a food processor:
  1. Place flours, sugar and butter in food prcoessor and mix to a breadcrumb consistency
  2. Slowly pour in the milk while processor is mixing until a dough forms
  3. Follow from step 5 of the Thermomix Method above
  • By hand:
  1. Place flours, sugar and butter in a bowl
  2. Rub together to a breadcrumb consistency
  3. Add milk
  4. Mix and knead until a dough forms
  5. Follow from step 5 of the Thermomix Method above

Ingredients & Method: Topping

1. Spread your rolled out rectangles of dough with your base mix

  • You can use whatever base is appropriate for your fillings – tomato, pesto, flavoured oil
  • Here I’ve used a tomato base which is organic tomato paste with dried italian herbs, black pepper, pink salt and finely grated carrot mixed through. I use about 100g tomato paste with a whole carrot grated in and divide it between the two rolled out rectangles of dough. Of course, this comes down to personal taste and does not need to be particularly precise

2. Sprinkle on pizza toppings and cheeses

  • You can use whatever combinations of toppings you like
  • I usually try to add a couple of finely chopped or grated fresh veg like capsicum, mushroom and zucchini
  • Using a mix of cheeses like cheddar and mozzarella or feta is delicious
  • A couple of our favourite combinations are:
  • sun-dried tomato, olive, mushroom, capsicum, cheddar and feta
  • pineapple, fresh tomato, zucchini, bacon, cheddar and mozarella

How to make Pizza Scrolls

  1. Pre-heat oven to 180C
  2. Take one half of dough and roll out to form a rectangle approx 50cm x 20cm, approx 3mm thick
  3. Spread with base mix, then sprinkle evenly with toppings leaving a 2cm border along the long sides of the rectangle free of toppings
  4. Rolling from the long edge at the top, fold the dough over itself and roll tightly into a log
  5. Using a sharp knife, slice into approx 2cm thick slices
  6. Place cut-side up on a lined tray
  7. Bake 18-20 minutes, 180C

Pizza Scrolls

IMG_2442

IMG_2443

Homemade: Wholemeal Fruit Bread

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I recently tried my hand at making my own fruit bread. It was absolutely delicious – the kids had two slices each with breakfast!

Ingredients

  • 15g fresh or dried yeast
  • 15g honey
  • 300-350ml warm water or buttermilk
  • Water and buttermilk weigh 1:1 so 350ml of water or buttermilk equals 350g when weighed in the TMX.
  • If your buttermilk is cold from the fridge, simply pour into TMX first and warm for 3min, 50C, Sp 1. Then pour out into a jug ready to use for your dough.
  • 250g wholemeal flour
  • 250g semolina flour
  • 15g pink salt
  • 1tsp mixed spice
  • 1tsp ground cinnamon
  • 180g mixed dried fruit (loaf pictured was 120g sultanas, 30g currants, 30g cranberries)
  • extra flour and semolina flour mixed together for dusting

Method

  1. Place yeast, honey and half the warm water or buttermilk in TMX
  2. Mix 5 sec, Sp 7 with MC in place
  3. Leave in TMX for 5 min to allow yeast to react
  4. Add flours, mixed spice, cinnamon, then salt  and mix 5 sec, Sp 7
  5. Set TMX to closed lid position and knead for 1-2 min while slowly pouring in remaining water or buttermilk
  6. Add dried fruit and mix 10 sec, Sp 5
  7. Turn dough out onto floured bench or into large bowl with a handful of flour in the bottom
  8. Knead by hand for 30 seconds then leave to prove in a warm, draft-free spot for at least 40 minutes
  9. Punch dough to release the air, then turn out onto floured bench or leave in large bowl, sprinkle with a little flour and knead well for 3 minutes
  10. Place dough in lightly greased loaf tin and prove a second time for 90 minutes
  11. Bake at 220C for 20-25 min
  12. You can brush the top of the fruit loaf with milk before baking or with a sugar syrup when it’s hot from the oven to add to the delicious crust

I like to turn my oven onto 100C for 5 min then switch off and put dough in there to prove. I place the dough in a large, lightly oiled bowl and place a tea towel across the top to stop any drafts.

Homemade: Thermomix Vegetable Stock Concentrate

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I always have a jar of this stock concentrate in my fridge and it is now just about the only stock that I use. It can completely replace any stock cubes, powders or pre-made liquid stocks you may already use and eliminate the harmful additives and preservatives they may contain. I do occasionally make a liquid chicken or fish stock myself, but most of the time this stock is all I need.

Simply add 1 tablespoon to your dish in place of a stock cube (for curries, casseroles etc) or mix 1 tablespoon with 300ml of water for a liquid stock (for risottos, soups, pilafs etc).

I follow the EDC recipe (p 17) but often throw in whatever bits of veggie I have leftover in the fridge. Ensure you put in the base ingredients of celery, carrot and garlic plus some fresh herbs and salt. After that you can add other veggies as long as you don’t have too much of any one vegetable. I have made this stock with leftover corn, pumpkin, capsicum, broccoli stalks, eggplant, leek and spring onion. I have replaced the tomato with a bit of left over tinned tomato or passata if I have them in the fridge.

I do use the full 150g salt but use pink salt. This amount of salt means the stock will keep well in the fridge for up to 6 months. Obviously it makes the stock concentrate very salty so when you start using it be sure to taste your finished dish before adding any extra salt.

The recipe will make 3-4 jam jars worth of stock so have some clean jars on hand. Wash the jars in your dishwasher or in very hot soapy water and rinse well before filling. Seal them while the stock is hot, allow to cool on the bench, then keep in the fridge.

I regularly give jars of this stock to friends and family. It is delicious, works with any dish, uses up any veggie remnants hanging around your fridge and will endear you to one and all.