From this link
Chili Hot Sauce Recipe - Sriracha style
*note: this recipe all varies depending on the chili’s (red jalapenos, habanero’s, etc…). Every chili pepper has a different heat level, so you must be the judge of the amount of spice you prefer. Start your first batch with smaller chili pepper quantities to familiarize yourself with the heat level of your chili peppers.
Ingredients:
1 c thai red chili peppers (about 100 grams). *Start with less (about half) if you want a more mild, gentle hot sauce
4-5 med. cloves of Garlic (crushed or minced)
2 med Shallots (minced)
1 T Vegetable Oil
2 - 8 oz. (or 1- 15 oz.) can of Tomato Sauce
1 T Fish Sauce (don’t skimp out on this!) or use Soy Sauce (for vegetarians) . But if you can, try to use the Fish Sauce.
3 T Rice Vinegar
3 T Sugar
1. Remove stems of chili peppers, rinse clean. Blot dry with paper towel. Wearing rubber gloves, mince the chili peppers. The smaller the cut, the smoother your final sauce will be.
2. In sauce pan, heat oil then add minced garlic and shallots. Over medium-high heat saute for a about 1 minute or until light brown and fragrant. (don’t burn your garlic!)
3. Add tomato sauce and minced chili peppers. Let sauce come to a simmer then lower heat to keep at a low simmer. Add fish sauce, vinegar, and sugar. Mix well.
4. Continue simmering sauce for about 5 minutes. This will break down the chili peppers and soften them to create the smooth consistency.
5. Remove from heat and allow to cool completely.
6. Transfer sauce to blender and blend till smooth or until most of the chili pepper skin and seeds break down- preferably on the “liquefy” mode.
7. Taste the hot sauce. Further customize the hot sauce to your liking: add more sugar, vinegar or water. Blend one last time till smooth. Pour into clean, air tight jar and refrigerate. Use within about 1 week.
Sunday, 2 August 2009
Tuesday, 28 July 2009
Thyme flower ice cream - glace aux fleurs de thym
From this link
Thyme flower ice cream - glace aux fleurs de thym
Part 1
8oz whole milk
8oz cream
10 yolks (yes, ten, I don't eat ice cream on a diet)
160g sugar
about 10 sprigs of thyme flowers, rinsed and dried thoroughly
salt to taste
In a medium pot over low heat, bring the milk, cream, and half the amount of sugar to a simmer. Meanwhile, in a medium bowl, whisk the rest of the sugar and the yolks until well blended. When the milk/cream/sugar mixture comes to a simmer, pour about half a cup's worth into the sugar/yolk, whisk again to incorporate, then pour the mixture from the bowl into the pot. Stir to blend and bring the mixture back to a simmer, stirring continuously. This last bit shouldn't take more than a minute. Remove the pot from the heat immediately. Add the thyme flowers into a clean, large bowl and pour the hot ice cream base over it. Add about 1/2 teaspoon of salt (more or less as you like it). Cover and let stand until completely cooled.
Part 2
16oz cream (superb quality raw cream if you could find it)
When the custard base is ready, pour the second amount of cream (16oz, cold and direct from the fridge) over it, stir to mix. Cover and let rest in the fridge until it's cold before churning.
Strain the ice cream base into the bowl of your ice cream maker. Churn according to the manufacturer's directions. This recipe makes just over 1qt of ice cream.
P.S. Just before the ice cream finishes churning, I like to add a big pinch of fleur de sel, I like the crunch and the burst of flavor when you bite into a flake, and I love salt. This is, however, entirely optional.
Sunday, 5 July 2009
Pumpkin Soup
Translated from this link:
Ingredients:
400g Hokaido - Pumpkin
2 tablespoons pumpkin seed oil
2 tablespoons pumpkin seeds (shelled)
1 onion
800 ml vegetable broth
2 cup cream
Salt, pepper
Thus, the first at the annoying thing, once the pumpkin is halved and then quartered ausgehölt and peeled. The peeling is really difficult if one of you has a tip - always so forth. After the pumpkin is cut into pieces.
1 tablespoon oil and 1 tablespoon of pumpkin seeds in the TM and 3 minutes to 100 ° level 2 roast. Coarsely chop onion and admit it. 3 min 100 ° Stage 2 stew. Pumpkin admit everything to level 6 just a little crush, and then 5 minutes to 100 ° Level 2 stew. Broth and pour a cup of cream. 30 min 90 - 100 ° at level 2 simmer. Then durchpürieren. Level 8-9!
Gradually with salt, pepper, who likes can still add a little ginger.
Now serving, which is really important!
The remaining cream semi-solid beat. Pumpkin seed kernels in a little toast. Fill in soup plates, a EL whipped cream on top set, with some pumpkin seeds and a few drops of oil on top / over them. And tataaaaa - is ready for all the world's best pumpkin soup which is also "I - like - no - pumpkin people" really tasty!
Ingredients:
400g Hokaido - Pumpkin
2 tablespoons pumpkin seed oil
2 tablespoons pumpkin seeds (shelled)
1 onion
800 ml vegetable broth
2 cup cream
Salt, pepper
Thus, the first at the annoying thing, once the pumpkin is halved and then quartered ausgehölt and peeled. The peeling is really difficult if one of you has a tip - always so forth. After the pumpkin is cut into pieces.
1 tablespoon oil and 1 tablespoon of pumpkin seeds in the TM and 3 minutes to 100 ° level 2 roast. Coarsely chop onion and admit it. 3 min 100 ° Stage 2 stew. Pumpkin admit everything to level 6 just a little crush, and then 5 minutes to 100 ° Level 2 stew. Broth and pour a cup of cream. 30 min 90 - 100 ° at level 2 simmer. Then durchpürieren. Level 8-9!
Gradually with salt, pepper, who likes can still add a little ginger.
Now serving, which is really important!
The remaining cream semi-solid beat. Pumpkin seed kernels in a little toast. Fill in soup plates, a EL whipped cream on top set, with some pumpkin seeds and a few drops of oil on top / over them. And tataaaaa - is ready for all the world's best pumpkin soup which is also "I - like - no - pumpkin people" really tasty!
Pork and Apple Pie
From this link
Ingredients
* 500g lean pork shoulder, diced into 1cm cubes
* 375g minced belly of pork
* 85g smokedstreaky Bacon, finely sliced
* 2 blades mace
* 12 sage leaves, finely sliced
* 3 Bramley Apples
* 2 tbsp caster sugar
* 1 Egg, beaten
For the pastry ( or simply use the T-mix puff pastry recipe)
* 260g lard
* 1 tsp Salt
* 750g plain flour
* 1 Egg
Method
1. Starting with the pastry, pour 300ml water into a stainless steel saucepan, add the lard and salt and bring to a simmer over a medium heat. When the lard has completely melted, add the flour and mix it in thoroughly.
2. Turn the warm dough out onto a clean surface, make a well in the centre and break in the egg. Knead the egg into the dough by pulling in the sides of the pastry over the eggy surface, pushing down, turning and repeating. It will incorporate quite quickly so continue kneading until the dough is smooth, about 3 minutes.
3. Remove a quarter of the dough, pat it into a disc and set aside to cool. Form the remaining dough into a large disc, place that into the bottom of a 24cm spring form tin and slowly and carefully work the pastry up the sides of the pan with your finger tips, making sure there are no holes or gaps. Cover and chill for 2 hours.
4. Preheat the oven to 200°C/fan180°C/gas 6. Place the pork, bacon, mace and sage into a large bowl, season with a good pinches each of sea salt and freshly ground black pepper and mix together until it's well combined.
5. Place half the meat filling into the pastry shell but don't pack it in too tightly. Peel, core and cut the Bramley apples into 5mm slices. Put into a bowl, sprinkle over the sugar then layer half the apple on top of the meat. Repeat with the remaining meat and apple slices, leaving a small gap to slot the lid into.
6. Roll out the remaining pastry into a 25cm disc, drape it over the top of the filling, dampen the pastry edges and pinch together to seal well all around.
7. Make a hole in the centre of the pie, brush the top with some of the egg and put onto a baking tray. Bake for 30 minutes, then turn the oven down to 180°C/fan160°/gas 4 and cook for a further 45 minutes. If the pie begins to colour too much, cover it with foil.
8. Remove from the oven and leave for 5 minutes before removing the springform ring. Brush the sides of the pie with a little more beaten egg and return to the oven for 10 minutes more. Cool slightly before serving warm or cold, with a sharp chutney or piccalilli.
Ingredients
* 500g lean pork shoulder, diced into 1cm cubes
* 375g minced belly of pork
* 85g smokedstreaky Bacon, finely sliced
* 2 blades mace
* 12 sage leaves, finely sliced
* 3 Bramley Apples
* 2 tbsp caster sugar
* 1 Egg, beaten
For the pastry ( or simply use the T-mix puff pastry recipe)
* 260g lard
* 1 tsp Salt
* 750g plain flour
* 1 Egg
Method
1. Starting with the pastry, pour 300ml water into a stainless steel saucepan, add the lard and salt and bring to a simmer over a medium heat. When the lard has completely melted, add the flour and mix it in thoroughly.
2. Turn the warm dough out onto a clean surface, make a well in the centre and break in the egg. Knead the egg into the dough by pulling in the sides of the pastry over the eggy surface, pushing down, turning and repeating. It will incorporate quite quickly so continue kneading until the dough is smooth, about 3 minutes.
3. Remove a quarter of the dough, pat it into a disc and set aside to cool. Form the remaining dough into a large disc, place that into the bottom of a 24cm spring form tin and slowly and carefully work the pastry up the sides of the pan with your finger tips, making sure there are no holes or gaps. Cover and chill for 2 hours.
4. Preheat the oven to 200°C/fan180°C/gas 6. Place the pork, bacon, mace and sage into a large bowl, season with a good pinches each of sea salt and freshly ground black pepper and mix together until it's well combined.
5. Place half the meat filling into the pastry shell but don't pack it in too tightly. Peel, core and cut the Bramley apples into 5mm slices. Put into a bowl, sprinkle over the sugar then layer half the apple on top of the meat. Repeat with the remaining meat and apple slices, leaving a small gap to slot the lid into.
6. Roll out the remaining pastry into a 25cm disc, drape it over the top of the filling, dampen the pastry edges and pinch together to seal well all around.
7. Make a hole in the centre of the pie, brush the top with some of the egg and put onto a baking tray. Bake for 30 minutes, then turn the oven down to 180°C/fan160°/gas 4 and cook for a further 45 minutes. If the pie begins to colour too much, cover it with foil.
8. Remove from the oven and leave for 5 minutes before removing the springform ring. Brush the sides of the pie with a little more beaten egg and return to the oven for 10 minutes more. Cool slightly before serving warm or cold, with a sharp chutney or piccalilli.
Venison Pie
Venison Pie Recipe
This is a recipe for a rich venison pie which combines the deep rich taste of venison with red wine and redcurrant jelly. Scottish game, such as Deer have often been managed in great estates in the Scottish Highlands. They were used as targets for the rich to shoot at, as much as the poor to try to steal!
Venison Pie
Ingredients:
2lb Venison Shoulder
2 oz flour
5fl oz red wine
5 fl oz red wine vinegar
10fl oz stock (venison)
2 sliced onions
1/2 tablespoon chopped parsley
1 tabelspoon redcurrant jelly
12 oz puff pastry
pinch of all spice
pinch of mace
seasoning (salt & pepper)
Method:
Tenderise your meat by mallet or rolling pin. In a bowl mix the mace, flour and all spice and season well.Remove any fat or gristle from the meat (there shouldn't be much if indeed any) then cube and dust with the prepared flour.
Place in a pan along with the wine, vinegar and just enough stock to cover the meat. Simmer this gently for approx 1 hour. Remove from heat and add the onions and parsley. Place back on heat, cover and simmer for another 30 minutes.
Pre heat the oven to 450F AFTER carrying out the second paragraph.
Remove from heat again and allow to cool. Skim off any fat (there shouldn't be that much). Place in a pie dish, add the jelly and the remaining stock. Roll out the pastry and cover the pie. Make a steam hole in the middle and bake for about 25 minutes until the pastry is golden brown.
Serve with a potato dish of your choice.
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
This is a recipe for a rich venison pie which combines the deep rich taste of venison with red wine and redcurrant jelly. Scottish game, such as Deer have often been managed in great estates in the Scottish Highlands. They were used as targets for the rich to shoot at, as much as the poor to try to steal!
Venison Pie
Ingredients:
2lb Venison Shoulder
2 oz flour
5fl oz red wine
5 fl oz red wine vinegar
10fl oz stock (venison)
2 sliced onions
1/2 tablespoon chopped parsley
1 tabelspoon redcurrant jelly
12 oz puff pastry
pinch of all spice
pinch of mace
seasoning (salt & pepper)
Method:
Tenderise your meat by mallet or rolling pin. In a bowl mix the mace, flour and all spice and season well.Remove any fat or gristle from the meat (there shouldn't be much if indeed any) then cube and dust with the prepared flour.
Place in a pan along with the wine, vinegar and just enough stock to cover the meat. Simmer this gently for approx 1 hour. Remove from heat and add the onions and parsley. Place back on heat, cover and simmer for another 30 minutes.
Pre heat the oven to 450F AFTER carrying out the second paragraph.
Remove from heat again and allow to cool. Skim off any fat (there shouldn't be that much). Place in a pie dish, add the jelly and the remaining stock. Roll out the pastry and cover the pie. Make a steam hole in the middle and bake for about 25 minutes until the pastry is golden brown.
Serve with a potato dish of your choice.
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
Paul Granger's Chicken Pie
Recipe from here.
The chicken pie is nice, it's a recipe from Bill Granger originally, but now I just sort of do it without reading the recipe. Here goes:
Make some rough puff pastry with the thermomix. I usually just make enough for a pie top, but you can make an enclosed pie if you prefer.
Shake some chicken cut into chunks with flour spiced with cayenne, S&P
Fry quickly on both sides until just brown (raw in centre still) and remove
Fry some sliced leeks in the oil
Add white wine, deglaze
Add some chicken stock or water and 2 tsp dried tarragon
Add some frozen peas
Add about 1/2 cup cream or sour cream until you get the right thickness of sauce
Add the chicken back and cook for a couple of minutes
Put pastry on while filling is still hot, wash with beaten egg and cook for 45 mins at 190 C
Thoughts
I haven't given exact amounts because you can make it any size you want. Every time it turns out slightly differently, so don't get hung up on exact measures. Last night's effort was really good, the TMX made the best pastry I have ever cooked. Ever!
Unsalted butter is best for the pastry, Australian unsalted butter is no good, the wrong consistency or something. Lurpak, the Danish butter, seems the best bet. The rare times I have seen French unsalted butter in Cairns it is rancid when bought - yuk.
I use dried tarragon because the stuff they sell in supermarkets is fake. It's either Russian tarragon, which is easier to grow, but tasteless; or 'Mexican' tarragon with bright yellow flowers, which has an appallingly overwhelming aniseed taste. So dried seems best. Chicken and tarragon is a match made in heaven. The fakeness of tarragon is a pet hate of mine, so don't get me started...
Frozen peas are nicer then fresh peas, unless you grow them yourself and cook as soon as you have picked them. Otherwise they're mealy and horrible. I don't buy frozen veges as a rule, peas are the exception.
I don't think we make enough pies these days. They have a proud heritage, and they are so nice when done with good ingredients.
I have to confess I also made mashed potato to go with it, in the TMX, and I'm eyeing off the leftovers today.
The chicken pie is nice, it's a recipe from Bill Granger originally, but now I just sort of do it without reading the recipe. Here goes:
Make some rough puff pastry with the thermomix. I usually just make enough for a pie top, but you can make an enclosed pie if you prefer.
Shake some chicken cut into chunks with flour spiced with cayenne, S&P
Fry quickly on both sides until just brown (raw in centre still) and remove
Fry some sliced leeks in the oil
Add white wine, deglaze
Add some chicken stock or water and 2 tsp dried tarragon
Add some frozen peas
Add about 1/2 cup cream or sour cream until you get the right thickness of sauce
Add the chicken back and cook for a couple of minutes
Put pastry on while filling is still hot, wash with beaten egg and cook for 45 mins at 190 C
Thoughts
I haven't given exact amounts because you can make it any size you want. Every time it turns out slightly differently, so don't get hung up on exact measures. Last night's effort was really good, the TMX made the best pastry I have ever cooked. Ever!
Unsalted butter is best for the pastry, Australian unsalted butter is no good, the wrong consistency or something. Lurpak, the Danish butter, seems the best bet. The rare times I have seen French unsalted butter in Cairns it is rancid when bought - yuk.
I use dried tarragon because the stuff they sell in supermarkets is fake. It's either Russian tarragon, which is easier to grow, but tasteless; or 'Mexican' tarragon with bright yellow flowers, which has an appallingly overwhelming aniseed taste. So dried seems best. Chicken and tarragon is a match made in heaven. The fakeness of tarragon is a pet hate of mine, so don't get me started...
Frozen peas are nicer then fresh peas, unless you grow them yourself and cook as soon as you have picked them. Otherwise they're mealy and horrible. I don't buy frozen veges as a rule, peas are the exception.
I don't think we make enough pies these days. They have a proud heritage, and they are so nice when done with good ingredients.
I have to confess I also made mashed potato to go with it, in the TMX, and I'm eyeing off the leftovers today.
Saturday, 6 June 2009
Chinese Steam Eggplant
http://thermomix-er.blogspot.com/2008/07/chinese-steamed-eggplant-in-thermomix.html
Sichuan-Style Spicy Eggplant
Ingredients:
500 g Chinese eggplants or thin eggplants
1/2 teaspoon salt
2 garlic cloves
3 tablespoons light soy sauce
1 tablespoon Shaoxing rice wine
1 tablespoon roasted sesame oil
2 teaspoons clear rice vinegar
1 teaspoon sugar
1 spring onion (shallot for NSW), chopped
1 teaspoon chilli bean paste (toban jiang)
Method:
Peel the eggplants and trim off the ends. Cut the eggplants in half lengthways and cut each half into strips 2 cm thick. Cut the strips into 5 cm lengths. Place the eggplant in a bowl, add the salt and toss lightly, then set aside for 1 hour. Pour off any water that has accumulated.
Arrange the eggplant on a heatproof plate that will fit into the Varoma. Place inside the Varoma and cover. Add 700ml water to the Thermomix bowl, place Varoma on top and set to 25 minutes at Varoma temperature on speed 3. Check to see if the eggplant is tender. You may need to go for 5 more minutes, depending on the breed and age of the eggplant. Empty water out of Thermomix bowl and lightly clean.
Place the garlic cloves into the Thermomix bowl and crush the cloves for 5 seconds at speed 7. Add the remaining ingredients into the Thermomix bowl, mix for 5 seconds at speed 3 then pour the sauce over the eggplant, tossing lightly to coat.
Sichuan-Style Spicy Eggplant
Ingredients:
500 g Chinese eggplants or thin eggplants
1/2 teaspoon salt
2 garlic cloves
3 tablespoons light soy sauce
1 tablespoon Shaoxing rice wine
1 tablespoon roasted sesame oil
2 teaspoons clear rice vinegar
1 teaspoon sugar
1 spring onion (shallot for NSW), chopped
1 teaspoon chilli bean paste (toban jiang)
Method:
Peel the eggplants and trim off the ends. Cut the eggplants in half lengthways and cut each half into strips 2 cm thick. Cut the strips into 5 cm lengths. Place the eggplant in a bowl, add the salt and toss lightly, then set aside for 1 hour. Pour off any water that has accumulated.
Arrange the eggplant on a heatproof plate that will fit into the Varoma. Place inside the Varoma and cover. Add 700ml water to the Thermomix bowl, place Varoma on top and set to 25 minutes at Varoma temperature on speed 3. Check to see if the eggplant is tender. You may need to go for 5 more minutes, depending on the breed and age of the eggplant. Empty water out of Thermomix bowl and lightly clean.
Place the garlic cloves into the Thermomix bowl and crush the cloves for 5 seconds at speed 7. Add the remaining ingredients into the Thermomix bowl, mix for 5 seconds at speed 3 then pour the sauce over the eggplant, tossing lightly to coat.
Sunday, 5 April 2009
Tiramisu
From Heavenly Tiramisu. (I use this as a base for my tiramisu but add some secret ingredients and replace others!)
The company that makes this particular brand of cheese (Bel Gioioso, pronounced "bel-joy-oso" Cheese Inc. of Denmark, Wisconsin) put this recipe on the side of its 8-ounce Mascarpone container. They call it their "Famous 'Tiramisu' Dessert Recipe," but then again, I guess every cheese company, every restaurant has a "famous" recipe. This one makes 6 servings
Ingredients
* EGGS, 3 large, with yolks and whites separated
* SUGAR, 1/2 cup
* MASCARPONE, 8 ounces (225g)
* LADYFINGERS, 20
* Espresso or Strong Coffee, 1 cup
* Cognac or Brandy, 2 tablespoons
* COCOA, 1/8 cup
* Vanilla extract, 1 tsp or a pod of real vanilla
Directions
1. Combine 3 egg yolks, 1 tablespoon Espresso, sugar, and Cognac into the large mixing bowl.
2. Beat 2 to 3 minutes
3. Add Mascarpone, vanilla and beat 3 to 5 minutes until consistency is smooth
4. In another bowl, combine 3 egg whites and a pinch of sugar. Beat until mixture forms stiff peaks
5. Gently fold into Mascarpone mixture
6. Pour rest of Espresso into flat dish, dip one side of each Lady Finger, and layer on bottom of serving dish
7. Spread 1/3 of Mascarpone mixture and sprinkle with cocoa
8. Continue layering and finish with a Mascarpone layer
9. Sprinkle and refrigerate 1 hour before serving
The company that makes this particular brand of cheese (Bel Gioioso, pronounced "bel-joy-oso" Cheese Inc. of Denmark, Wisconsin) put this recipe on the side of its 8-ounce Mascarpone container. They call it their "Famous 'Tiramisu' Dessert Recipe," but then again, I guess every cheese company, every restaurant has a "famous" recipe. This one makes 6 servings
Ingredients
* EGGS, 3 large, with yolks and whites separated
* SUGAR, 1/2 cup
* MASCARPONE, 8 ounces (225g)
* LADYFINGERS, 20
* Espresso or Strong Coffee, 1 cup
* Cognac or Brandy, 2 tablespoons
* COCOA, 1/8 cup
* Vanilla extract, 1 tsp or a pod of real vanilla
Directions
1. Combine 3 egg yolks, 1 tablespoon Espresso, sugar, and Cognac into the large mixing bowl.
2. Beat 2 to 3 minutes
3. Add Mascarpone, vanilla and beat 3 to 5 minutes until consistency is smooth
4. In another bowl, combine 3 egg whites and a pinch of sugar. Beat until mixture forms stiff peaks
5. Gently fold into Mascarpone mixture
6. Pour rest of Espresso into flat dish, dip one side of each Lady Finger, and layer on bottom of serving dish
7. Spread 1/3 of Mascarpone mixture and sprinkle with cocoa
8. Continue layering and finish with a Mascarpone layer
9. Sprinkle and refrigerate 1 hour before serving
Panettone
From the UK Thermomix recipe site.
This fruited bread is an Italian Christmas speciality. Making it yourself is very easy with your Thermomix and will cost you a fraction of the price of a bought panettone, and it will taste fresh and delicious. Lovely as a gift. Leftovers make a wonderful bread and butter pudding. Makes about a 1 kg loaf.
Ingredients
50 g granulated sugar
thinly peel skin of 1 organic lemon
400 g strong white bread flour, divided 50 g and 350 g
1½ tsp instant yeast or 15 g fresh yeast
1 tsp salt
100 g butter, diced in 1 cm pieces
250 g milk
3 egg yolks from large eggs
1 tsp vanilla
100 g diced candied peel
75 g raisins or sultanas
icing sugar to dust
Method
1. Weigh sugar and the 50 g flour into the TM bowl and add the lemon peelings. Zest the peel by grinding 30 seconds/Speed 10.
2. Add remaining flour and all other ingredients except icing sugar. Mix 30 seconds/37°C/ Speed 3.
3. Knead 1½ minutes/Dough Setting. Either leave to rise in TM bowl or in a buttered bowl until doubled in size.
4. Punch down and shape into a round. Place in a lined, 15 cm round, buttered, 10 cm deep cake tin. Leave to rise until it reaches 1 cm above the top of the tin. Bake 35 to 40 minutes at 180°C/350°F/gas 4. Aga ovens: Bake same timings in Baking Oven or bake 22 to 30 minutes on the rack set on the floor of the Roasting Oven with the cold plain shelf inserted 3 sets of runners above the top of the cake tin (to allow room for the rising loaf). Cool in the tin then turn out onto a wire rack. Dust with icing sugar to serve.
This fruited bread is an Italian Christmas speciality. Making it yourself is very easy with your Thermomix and will cost you a fraction of the price of a bought panettone, and it will taste fresh and delicious. Lovely as a gift. Leftovers make a wonderful bread and butter pudding. Makes about a 1 kg loaf.
Ingredients
50 g granulated sugar
thinly peel skin of 1 organic lemon
400 g strong white bread flour, divided 50 g and 350 g
1½ tsp instant yeast or 15 g fresh yeast
1 tsp salt
100 g butter, diced in 1 cm pieces
250 g milk
3 egg yolks from large eggs
1 tsp vanilla
100 g diced candied peel
75 g raisins or sultanas
icing sugar to dust
Method
1. Weigh sugar and the 50 g flour into the TM bowl and add the lemon peelings. Zest the peel by grinding 30 seconds/Speed 10.
2. Add remaining flour and all other ingredients except icing sugar. Mix 30 seconds/37°C/ Speed 3.
3. Knead 1½ minutes/Dough Setting. Either leave to rise in TM bowl or in a buttered bowl until doubled in size.
4. Punch down and shape into a round. Place in a lined, 15 cm round, buttered, 10 cm deep cake tin. Leave to rise until it reaches 1 cm above the top of the tin. Bake 35 to 40 minutes at 180°C/350°F/gas 4. Aga ovens: Bake same timings in Baking Oven or bake 22 to 30 minutes on the rack set on the floor of the Roasting Oven with the cold plain shelf inserted 3 sets of runners above the top of the cake tin (to allow room for the rising loaf). Cool in the tin then turn out onto a wire rack. Dust with icing sugar to serve.
Saturday, 14 March 2009
Kiwi and papaya face mask
By James Wong
1 kiwi fruit, peeled
juice of 1 lime
1/2 papaya
2 sachets vegetable gelatine
- Mash the kiwi fruit through a sieve into a bowl. Add the lime juice to the kiwi mixture.
- Scoop the seeds from the papaya, and mash the flesh on a chopping board using a fork (this makes it slightly easier to press through the sieve). Press the papaya through a sieve into a separate bowl and mix with the vegetable gelatine using a fork.
- Put the bowl with the papaya mixture over a saucepan of boiling water and stir constantly until it forms a wallpaper-paste consistency. Take off immediately and continue to stir. Add the kiwi fruit juice slowly, bit by bit, stirring all the time. Leave to cool.
USE When cool or lukewarm, apply the gel to face, avoiding the eye area, and leave for 10 minutes to 1 hour.Wash off with warm water.
STORAGE Most effective when used as soon as possible. Keeps in the refrigerator for up to 48 hours.
Hops pillow for insomnia
By James Wong
For a pillow about 32 x 23 cm:
4 handfuls dried hops flowers
4 handfuls dried lavender flowers
- To dry the hops and lavender yourself, tie them in bunches and hang upside down in a well-ventilated space out of direct sunlight for 2 weeks. Alternatively, place in a low oven (about 100C) for 30 minutes or so until dry and crispy. Strip the flowers off the larger or harder stalks.
- Put equal handfuls of dried hops and lavender flowers into a cotton pillowcase, and seal the end.
USE: Place the pillow under or beside your head to induce sleep.
Goji berry and chicken soup for colds and flu
By James Wong
2 tbsp dried echinacea root
200 ml water, freshly boiled
5 tbsp goji berries, fresh or dried
2 litres chicken stock (homemade or from stock cubes)
3 chicken thighs or drumsticks (preferably organic)
2 large onions, peeled and sliced
12 shiitake mushrooms, thinly sliced
10 cm root ginger, peeled and shredded
2 fresh medium-sized chillies, finely sliced
8 garlic cloves,chopped
extra sliced ginger and chillis, to serve
- Combine the dried echinacea root with the water in a bowl to make a simple infusion. In another bowl, pour just enough cold water over the goji berries to cover, and leave to rehydrate. Set the echinacea and goji berries aside and leave to stand.
- Place the stock and chicken pieces in a large pan or slow cooker. Add the sliced onions, mushrooms, ginger and chillies and place around the chicken in the pan. On a very low heat, simmer gently for 1 1/2 - 2 hours, or until the chicken is tender and falls apart. Take off the heat.
- Five minutes before serving, add the goji berries and chopped garlic. Finally, strain the echinacea infusion and add this to the soup, reheating if necessary.
- Serve by ladling into bowls and garnishing with sliced ginger and chilli for an extra kick.
USE: Makes enough for 4. Can be eaten with noodles, if wished.
Syrup of figs for constipation
By James Wong
18 g dried senna pods
100 ml boiling water
8 fresh figs, quartered
100 g sugar
Juice of 1 lemon
- Place the senna pods in a glass bowl and pour over the boiling water. Leave to steep for about 30 minutes, then strain through a sieve or piece of muslin into a blender.
- Add the figs and sugar to the senna infusion and whizz until smooth.
- Pour into a saucepan, and heat slowly to reduce, stirring occasionally. You want to end up with a thick, glossy sugar-like syrup - this will probably take about 25 minutes. Add the lemon juice and stir in well.
- Take off the heat and pour the syrup into a sterilized 150 ml bottle.
USE: Shake well before use. Take 2 tsp before bed when needed. Don't use for more than a few days at a time, or if you have severe abdominal pain.
STORAGE: Keeps in the refrigerator for 3-4 weeks.
Lavender bath bomb
By James Wong
5-6 fresh lavender sprigs
1 tbsp citric acid powder
3 tbsp bicarbonate of soda
10 drops lavender essential oil
1 tsp plant-based oil (vegetable or almond oil)
- 1. Heat the oven to 180C. Once it has reached that temperature, turn it off and place the lavender, hanging upside down, in the oven to dry for about 2 hours. When dry, remove the flowers from the stalks and set aside.
- 2. For the next stage you need to make sure that the bowl you are using, and your hands, are completely dry - otherwise the bomb will start fizzing. In a glass bowl, mix the citric acid and bicarbonate of soda together. Add a few drops of lavender oil and 1 tsp dried lavender flowers, along with the vegetable or almond oil. Mix everything together with a metal spoon.
- 3. Place the biscuit cutter on top of a sheet of baking paper. Put the mixture into the biscuit cutter and press down with the back of the spoon. The oil now needs to evaporate so the bomb can set as a dry, hard block - leave for a minimum of 30 minutes and preferably overnight.
STORAGE: Store in tin foil to keep out moisture.
VARIATION: If you are making this with kids you can add 1/2 tsp of edible glitter into the mix to create an even more dramatic effect.
Elderflower throat lozenges
By James Wong
10-15 fresh elderflower heads
12 eucalyptus leaves
2 tbsp linseed
3 tsp dried elderberries
1 cup Gum Arabic
2 cups icing Sugar
4 cups hot water
- Firstly, put about 10-15 elderflower heads into 3 cups of freshly boiled water to create a basic infusion. Add 2 tbsp of linseed and 12 eucalyptus leaves and leave for about an hour. It's ready when the pure watery liquid starts to have a similar consistency to egg white.
- Whilst it's infusing, use a pestle and mortar to break up a cup of Gum Arabic into the smallest pieces you can - this is so it dissolves as easily as possible. Into that add 3 tsp of dried elderberries and crush.
- Next, add the Gum Arabic mixture into a cup of hot water. Stir using a spoon until the granules of gum have turned into a thick, treacly jam-like consistency.
- Strain the infusion, and add a cup and a half of it to the Gum Arabic mixture. Next, add 2 cups of icing sugar and mix; the sugar acts as a preservative and gives it body.
- Place it on a low heat and stir continuously for about half an hour until it gets to a really thick, syrup-like consistency and starts to come away from the sides of the pan. You can also test by pouring it with the spoon and touching it; if it doesn't stick to your finger it's ready, but do be careful as it could be hot.
- Finally pour onto a baking tray lined with greaseproof paper and leave to set. When it's hard it's just a case of bashing it until you get the right size pieces!
STORAGE: Coat the lozenges with icing sugar to stop them sticking together, and to take out some of the moisture.
VARIATION: If you want to make a cough syrup instead of lozenges, just add half the amount of sugar.
Marigold gel for acne
By James Wong
10 rose geranium flowers, with leaves and stems
8 marigold (Calendula officinalis) flowers
20 lavender flowerheads
200 ml water
1 sachet vegetable gelatine
5 tsp vodka
20 drops tea tree oil
- 1. Roughly chop the flowers, leaves and stems of the rose geranium and place with the marigold flowers and lavender flowerheads in a large glass bowl.
- 2. Bring the water to the boil and pour it over the flowers to make an infusion. Leave to infuse for 10 minutes, or until the water has taken on the colour of the flowers. Place the infusion, including the plant material, into a blender and whiz. Strain the mixture through a piece of muslin into a clean bowl.
- 3. Now, in another bowl, dissolve the gelatine in 2 tbsp cold water. Gradually add the flower infusion, stirring to separate lumps. Add the vodka and tea tree oil, stirring until a gel is formed. Using a funnel, pour into a pot with a pump dispenser.
USE: Apply to affected areas 2 times a day, or as frequently as needed.
STORAGE: Keeps in the refrigerator for up to 6 weeks.
Viola cream for eczema
By James Wong
Makes one 150 ml pot
2 tbsp (20 g) viola flowers, stripped from their stems
2 tbsp (20 g) Roman or German chamomile, dried
1 tsp beeswax
2 tbsp almond oil
1 tsp vitamin C powder
1 tsp glycerine
2 tsp emulsifying wax
- 1. Place the violas and chamomile flowers in a glass bowl. Pour over the water to cover. Leave to infuse for 10 minutes. Put the infusion into a medium-sized pan (this will form the bottom of your double boiler or bain-marie).
- 2. In another glass bowl, add the beeswax, almond oil, vitamin C powder, glycerine and emulsifying wax. Place on top of the infusion pan, and warm over a gentle heat, stirring until melted. This takes about 10 minutes.
- 3. Strain the infusion, then slowly whisk it into the oil mixture until incorporated - the texture should be smooth, like mayonnaise.
- 4. Pour the mixture into a sterilized dark glass ointment pot, then seal.
USE: Apply to affected areas morning and night. Ideally, apply within a few minutes of bathing, to keep moisture in the skin.
STORAGE: Keeps for up to 6 months in the refrigerator.
Mascarpone
By
Strictly speaking, mascarpone is a cultured cream rather than a cheese. But when something tastes this good, who cares? Its great advantage is that it lasts for three to four weeks unopened in the fridge as opposed to crème fraîche's two weeks, and fresh cream's measly one. This is much to do with its high fat content - about 75 per cent. With the texture of clotted cream and mouth-feel somewhere between freshly churned butter and crème fraîche, it's an ingredient that, once used, seems impossible to do without.
Most famously, mascarpone makes up the creamy filling for tiramisu. But it is equally good to use in savoury dishes. Its high fat content gives it excellent emulsifying qualities, and it will reduce the sharpness of a tomato-based or other acidic sauce. If your risotto lacks that desirable creamy consistency, stir through some mascarpone at the last minute. Even better, beat it first with plenty of grated Parmesan and chopped herbs. Or it can simply be spooned over a still-hot vegetable tart.
Where puddings are concerned, mascarpone can make a great replacement for crème patisserie or custard. Beat two egg yolks, with a few tablespoons of caster sugar, into 250g mascarpone. Then spread over a pastry or shortbread base before adding the fruit of your choice - summer's strawberries and raspberries or winter rhubarb, say. For a professional finish, melt and sieve a little apricot jam and brush over the top before serving.
For the sneakiest cheat's pudding of all, make a cheesecake biscuit base (250g crushed digestives, or Duchy Original orange butter biscuits are a fancy option), and mix with 120g melted butter. Press into a loose-bottomed tin and refrigerate. Now beat 200g mascarpone with 200g Greek yoghurt (the fearful could turn to a fat-free version) and add 2tbsp lemon curd. Spread over the top of your base and serve with peeled, sliced blood oranges.
Confit Tomatoes
From Heston Blumenthal
Confit tomatoes are totally delicious and can be served with just about anything you want. The slight amount of fiddling around in the method pays off big time in terms of flavour.
I have suggested four hours of oven time, but this is a vague guide, as the ripeness of the tomatoes will have a significant effect on the end result. Remember to use only the best-quality, ripest tomatoes you can find.
It might be worth making more than the amount I have suggested, as confit tomatoes store well for at least a month if you cover them with olive or groundnut oil, add the aromatics they were cooked with and place in an airtight container in the fridge.
CONFIT TOMATOES
1 clove garlic
10 basil leaves
10 sprigs thyme
2 fresh bay leaves
10 tomatoes
Extra virgin olive oil
Salt and pepper
½ level tsp caster sugar
Preheat the oven to 120C/250F/Gas Mark . Peel and finely slice the garlic. Cut each basil leaf in two and break up the thyme sprigs. Roughly chop the bay leaves.
Bring a medium-sized saucepan of water to the boil. With the pointed end of a potato peeler or a small, sharp knife, cut out the core of the tomatoes and lightly mark a cross on their undersides.
Carefully drop the tomatoes into the boiling water for 10 seconds, lift out and plunge into iced water. (If they are not quite ripe enough, they may need to be returned to the hot water for a few seconds. Do not leave them in there for too long or they will become mushy.) When cool, remove from the iced water and pat dry with kitchen paper. Peel off the skin.
Slice the tomatoes in half lengthways (vertically) and scoop out the seeds, making sure that you remove the white pith. Dab the insides dry with kitchen paper. Leave the tomatoes on a few sheets of kitchen paper for an hour or so, to allow them to dry a bit more.
Generously brush the tomatoes all over with the olive oil and lay them out on a baking sheet so the insides are facing upward. Put a slice of garlic, some basil, thyme and bay in each cavity. Season lightly with salt and pepper, then sprinkle with the sugar.
Put in the oven for 4 hours or so, turning the tomatoes halfway through. When done, the tomatoes will have turned a deep, vibrant red and be slightly wrinkled.
Confit tomatoes are totally delicious and can be served with just about anything you want. The slight amount of fiddling around in the method pays off big time in terms of flavour.
I have suggested four hours of oven time, but this is a vague guide, as the ripeness of the tomatoes will have a significant effect on the end result. Remember to use only the best-quality, ripest tomatoes you can find.
It might be worth making more than the amount I have suggested, as confit tomatoes store well for at least a month if you cover them with olive or groundnut oil, add the aromatics they were cooked with and place in an airtight container in the fridge.
CONFIT TOMATOES
1 clove garlic
10 basil leaves
10 sprigs thyme
2 fresh bay leaves
10 tomatoes
Extra virgin olive oil
Salt and pepper
½ level tsp caster sugar
Preheat the oven to 120C/250F/Gas Mark . Peel and finely slice the garlic. Cut each basil leaf in two and break up the thyme sprigs. Roughly chop the bay leaves.
Bring a medium-sized saucepan of water to the boil. With the pointed end of a potato peeler or a small, sharp knife, cut out the core of the tomatoes and lightly mark a cross on their undersides.
Carefully drop the tomatoes into the boiling water for 10 seconds, lift out and plunge into iced water. (If they are not quite ripe enough, they may need to be returned to the hot water for a few seconds. Do not leave them in there for too long or they will become mushy.) When cool, remove from the iced water and pat dry with kitchen paper. Peel off the skin.
Slice the tomatoes in half lengthways (vertically) and scoop out the seeds, making sure that you remove the white pith. Dab the insides dry with kitchen paper. Leave the tomatoes on a few sheets of kitchen paper for an hour or so, to allow them to dry a bit more.
Generously brush the tomatoes all over with the olive oil and lay them out on a baking sheet so the insides are facing upward. Put a slice of garlic, some basil, thyme and bay in each cavity. Season lightly with salt and pepper, then sprinkle with the sugar.
Put in the oven for 4 hours or so, turning the tomatoes halfway through. When done, the tomatoes will have turned a deep, vibrant red and be slightly wrinkled.
Mushroom Risotto
From this link.
Fresh Mushroom risotto (Demonstration Recipe Guide):
Ingredients:
50g Olive Oil
1/2 Medium Onion
200g fresh Mushrooms, sliced
2 vegetable stock cubes
100g white wine
1100g water
500g Arborio Rice (don't use sun rise)
50g Parmesan Cheese (or to taste), cubed
Method:
Place the parmesan cheese into TM bowl. Pulverise for 10 seconds on speed 9
Transfer to a separate bowl and set aside.
Add onion into TM bowl and chop for 5 seconds on speed 7.
Add oil and sauté for 2 min at 100C on speed 1.
Attach butterfly. Add rice and wine, sauté for 2 min on Reverse + speed soft.
Add stock cubes, mushrooms and water and cook for 16 min at 100C on reverse + speed soft.
Pour the risotto into a dish and stir through the Parmesan Cheese.
Geranial Tips:
Ensure the MC is placed in the lid when cooking.
Once cooking has ceased pour the risotto into a serving bowl. The mixture may appear watery, but the liquid will absorb with standing.
For best result use ITALIAN Arborio rice. This can be purchased at Italian Shops, Continental Deli's and large supermarkets.
For a flavoured Risotto add soaked dry mushrooms (ie Porcini) asparagus or fresh or frozen peas.
Another popular version is to add bacon and fresh spinach. Bacon is added in strips or cubes during the sauté process, while spinach is added towards the end of cooking time.
Variations:
1. You can also use sundried tomatoes and spinach.
Use the homemade stock concentrate as it helps to consolidate the healthy/no addative angle. It always impresses!
--
2. A really yummy variation on the recipe above is to change the following:
Before chopping the onion, grind a small amount of dried porchini mushrooms on speed 9 for 10 seconds.
Reduce fresh mushrooms to 100-150g
Add a tbs of porchini mushrooms (already chopped up and soaked in about 50ml of water for a couple of hours or overnight).
In the Thermoserver, add baby spinach and chopped up asparagus.
--
3. Allergic to mushrooms ? Have you tried the Apricot Chicken Risotto style, amazing! For vegetarians, leave out the chicken and add some diced marinated tofu in the last 7 minutes, and some finely sliced snow peas for colour.
Fresh Mushroom risotto (Demonstration Recipe Guide):
Ingredients:
50g Olive Oil
1/2 Medium Onion
200g fresh Mushrooms, sliced
2 vegetable stock cubes
100g white wine
1100g water
500g Arborio Rice (don't use sun rise)
50g Parmesan Cheese (or to taste), cubed
Method:
Place the parmesan cheese into TM bowl. Pulverise for 10 seconds on speed 9
Transfer to a separate bowl and set aside.
Add onion into TM bowl and chop for 5 seconds on speed 7.
Add oil and sauté for 2 min at 100C on speed 1.
Attach butterfly. Add rice and wine, sauté for 2 min on Reverse + speed soft.
Add stock cubes, mushrooms and water and cook for 16 min at 100C on reverse + speed soft.
Pour the risotto into a dish and stir through the Parmesan Cheese.
Geranial Tips:
Ensure the MC is placed in the lid when cooking.
Once cooking has ceased pour the risotto into a serving bowl. The mixture may appear watery, but the liquid will absorb with standing.
For best result use ITALIAN Arborio rice. This can be purchased at Italian Shops, Continental Deli's and large supermarkets.
For a flavoured Risotto add soaked dry mushrooms (ie Porcini) asparagus or fresh or frozen peas.
Another popular version is to add bacon and fresh spinach. Bacon is added in strips or cubes during the sauté process, while spinach is added towards the end of cooking time.
Variations:
1. You can also use sundried tomatoes and spinach.
Use the homemade stock concentrate as it helps to consolidate the healthy/no addative angle. It always impresses!
--
2. A really yummy variation on the recipe above is to change the following:
Before chopping the onion, grind a small amount of dried porchini mushrooms on speed 9 for 10 seconds.
Reduce fresh mushrooms to 100-150g
Add a tbs of porchini mushrooms (already chopped up and soaked in about 50ml of water for a couple of hours or overnight).
In the Thermoserver, add baby spinach and chopped up asparagus.
--
3. Allergic to mushrooms ? Have you tried the Apricot Chicken Risotto style, amazing! For vegetarians, leave out the chicken and add some diced marinated tofu in the last 7 minutes, and some finely sliced snow peas for colour.
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