Sweet Butter glazed rolls

I had a lovely family dinner at mine on the weekend, enjoyed trying a few new things, something that I don’t often do in the family setting. I never cook the same thing twice at work, but at  home we have our tried and true faves. As you know I love making bread, there is something so satisfying about a risen dough that defies the telling! The dough is quite pliable, but tight, as opposed to soft for these, so enjoy, make it a family project. I think the dough could stand a child or two using it like play dough, and such yummy results!

NEED:

2tsp dry yeast
55g water
70g sugar
55g butter
1tsp salt
220g buttermilk or milk
1 egg

680g bakers flour
Melted butter to brush rolls

DO:

Place yeast, water, sugar, butter, salt and milk into Thermomix bowl and warm for 2 minutes at 37ºC on speed 2.

Add egg and flour and mix for 10 seconds on speed 6.

With dial set to closed lid position, knead for 2 minutes on Interval speed.

Turn out onto floured ThermoMat and bring dough together into tight ball. Wrap and prove until doubled.

Form into rolls and place on paper lined tray. Brush with melted butter and allow to double again before baking in 200ºC oven for 12-15 minutes or until lightly golden.

Serve warm.

If bread is the staff of life, then this is a great way to live! Enjoy!

Honey Pecan Ice Cream

Well you may have noticed a few changes around here…not least of which is the stunning new site which is still getting altered bit by bit by my very helpful nephew Luke! (Thank you) Of course, being the almost complete computer illiterate that I am, there may be more errors than not, but I believe it has all been brought over from the other site and should look better, feel better and of course, therefore BE better than ever before! So…please enjoy. I have also changed (finally), the name of my site, which was a little dated according to my very helpful fellow foodie Matt and hopefully this will find its mark! Same recipes, same chit chat, but much prettier and easier to navigate. I actually have a new home kitchen to show off on here as well, but that will wait for another day when I have had the professional photo shoot!

Today, as I languished in long awaited sunshine, my thoughts naturally turned to ice cream, and as we have had a recent honey harvest, I knew a honey ice cream would be a real treat…honey and pecan to be precise, so brace yourselves…one serving of this will never do, and it is so easy that I’m almost embarrassed to call it a recipe!

NEED:
3 eggs
75g fresh honey
300g milk
300g ice cold whipping cream
150g toasted pecan nut pieces

DO:
Place eggs and honey into Thermomix  bowl and blend for 1 minute on speed 3.
Add milk and cook for 7 minutes at 90oC on speed 4. Cool completely.
Place cream into Thermomix bowl and whip for 20-40 seconds until holding stiff peaks.
Fold through nuts and cooled custard by adding all to the Thermomix bowl and gently stirring together on Reverse + speed 3.
Place into metal tray or bowl and freeze for several hours until solid. Soften in fridge for around 20 minutes  before serving.

Not very sweet, creamy and oh those toasted pecans…very adult ice cream…the kids will stay away in droves, but that is the idea after all!

Chorizo and Lime Fajitas

If it is Mexican, Thai, Italian, involves cheese, (or as you  know can be classed as dessert), I am there! This is Mexcian flavored and involves cheese, so a big scorer…plus with lovely weather, this is great for a day by the pool. I have been looking at Christmas recipes as well, and will have to increase my bakers dozen to a few bakers dozen I think! I have so many in my head…(and therefore providing me with my own built in flotation device) that I just don’t have the time to get them all on here! (Any volunteers out there for testing/eating/writing?) Life is never dull and in fact I am heading off to Canberra and Sydney in literally moments, so this is my attempt at keeping you all on the hook! Keep in touch via comment, (yes folks, if you have seen Julie and Julia you will know that comments are the lonely bloggers life line!!) and I promise to be back soon to flood your inbox with amazing Christmas stuff…K? In the meantime, enjoy!

Chorizo and Lime Fajitas

NEED:
170-200g red onions peeled and halved
Generous pinch sea salt
Juice 2 limes
150g long grain rice rinsed
250-300g sweet potato peeled and cubed (approx 1-2 cm square)
1L water
2 chillies
350g sliced chorizo sausage (approx 3)
7-8 flour tortillas
Crumbled feta to taste
Salad greens to taste

DO:
Place onion, salt and lime juice into Thermomix bowl and chop for 3 seconds on speed 5. Set aside and allow to marinate for a couple of hours if possible.
Place rice into basket with sweet potato on top, add water to Thermomix bowl, insert basket and cook for 15 minutes at Varoma temperature on speed 3. Set aside and empty water from bowl.
Place chillies into Thermomix bowl and chop for 4 seconds on speed 6. Add chorizo and sauté for 10 minutes at Varoma temperature on Reverse + speed 1. Spoon off excess fat if desired and add rice and sweet potato to bowl.
Stir together gently for 5 seconds on Reverse + speed 1.
Cook one tortilla at a time over a direct flame for 10-15 seconds on each side, or in a dry hot fry pan. Arrange on work surface.
Divide the chorizo mix between tortillas, top with red onion and lime relish, crumbled feta and fresh greens. Wrap tightly and cut in half to serve.

]]> http://tenina.com/2009/10/feeling-chilli-tonight/feed/ 2 http://tenina.com/2009/10/feeling-chilli-tonight/ http://feedproxy.google.com/~r/steamovencooking/~3/nqGk0vobKDY/ http://tenina.com/2009/10/stimulating-truffles-no-kidding/#comments Thu, 15 Oct 2009 07:31:40 +0000 Tenina http://cravepublishing.com/steamovencooking/?p=905

Stimulating Truffles

Well these couldn’t be easier…so yes, you can be wolfing down truffles that you can kid yourself into thinking are healthy (because they are Raw!!) in minutes, well about 30 minutes including chilling time…and as I have called them stimulating,   they are not advised to be taken at night…designed to wake you up, so yes, Breakfast is working well for me on these ones! Plus then you have the whole day to work off the calories…I give you; Stimulating Truffles!

NEED:
150g organic shredded coconut
80g raw coconut oil
100g agave nectar
Pinch sea salt
2 tsp vanilla extract
150g raw cocoa plus extra for dusting

DO:
Place coconut into TM bowl and mill for 10 seconds on speed 9. Add remaining ingredients and mix for 10-20 seconds on speed 7.
With damp hands form mixture into small balls, roll in cocoa and place in the freezer for a few minutes.
Keep in fridge until serving.

No emails or comments at 3am in the morning about these ones though OK? Enjoy!

]]> http://tenina.com/2009/10/stimulating-truffles-no-kidding/feed/ 2 http://tenina.com/2009/10/stimulating-truffles-no-kidding/ http://feedproxy.google.com/~r/steamovencooking/~3/9P2BIX0TPvQ/ http://tenina.com/2009/09/rhubarb-strawberry-vanilla-bean/#comments Sun, 27 Sep 2009 12:08:36 +0000 Tenina http://cravepublishing.com/steamovencooking/?p=875

Rhubarb Strawberry Pie

Blink and its gone!

(Don’t care what the vanilla has ‘bean’…what is it now??) I am on my first day of leave and the fragrance of a Rhubarb and Strawberry Pie with Vanilla Bean Pastry is wafting through the air as I write. It is almost done and smells absolutely divine…supposedly serving it tomorrow…but that smell is mouth watering, so we shall see! The strawbs are well and truly in at the farm near me and we love it! We probably spend an inordinate amount on strawberries, but no one is complaining, least of all me! The rhubarb was so stunning at the markets that I could not help myself, what beautiful colors!
I had planned to post my raw chocolate truffles, (yes Helen, just for you!) but that rhubarb seduced me! As we power up towards Christmas…going to need to pull out all the stops…also re doing my website, so stay tuned for some big beautiful changes soon! Oh ~ and by the way, I won the judging competition, my answers were as close to the professionals as possible, (whatever that means!!) I have yet to pick up my hamper of goodies…will keep you posted! SO: to the very delicious pie.

NEED:
600-700g rhubarb washed and chopped
100g sugar
1 vanilla bean
1 punnet strawberries hulled and halved
Pastry;
50g sugar
1/2 vanilla bean
200g cold butter cubed
380g plain flour
a little ice cold water as needed

DO:
Place rhubarb, sugar and vanilla bean into Thermomix bowl and add a little water to Thermomix bowl. Cook for 12 minutes at 100oC on Reverse + speed soft. Remove vanilla bean, dry and reserve for another use. Allow to cool completely.
Make pastry by placing sugar and 1/2 vanilla bean into Thermomix bowl and milling together for 10 seconds on speed 10.
Add butter and flour and mix for 10 seconds on speed 6 until resembles bread crumbs and is starting to come together.
Add water through hole in lid while you continue to mix on Interval speed. As soon as the dough starts to form a ball, stop and remove pastry from bowl onto lightly floured baking mat.
Divide into two, a bigger portion for the base and roll out to line a deep pie dish. (20-23cm diameter)
Place in freezer for 20 minutes.
Fill with cooked rhubarb and stud with strawberries. Roll out top and crimp edges. Cut a small cross in the center of the pie to allow steam to escape and cook in pre heated 190oC oven for 30 minutes until golden. Your pastry will have a peppered look, which is a result of the vanilla bean. If you prefer not to have that look, use vanilla extract instead.
It is a deliciously short pastry, and yes, we made it to Sunday before eating the pie, and eaten cold, the pastry was simply like eating a shortbread with a sweet but tangy filling…food superlatives escape me!

As you can see, there was not a lot left as soon as the first cut was made…would have fancied a piece of that tomorrow, but my fellow resort goers will thank me as I lay around the pool next week…yes just rubbing it in! I’M ON LEAVE!

Slice-O-Choc!

Just as I get nominated (and voted for many times…thank you!) I run into so much work that I have no time to create, let alone blog about creating! So in a feeble attempt to keep the banner high, this is a blog about more than just a recipe…its my current claim to fame. This morning I had the opportunity of getting up VERY early and making the trek to the Royal Showgrounds as one of the selected few on radio 6PR’s competition to be a cheese and ice cream judge at the Perth Royal Show. Imagine starting your day chomping down on 10 cheeses of excellence and 4 ice creams! All winners in their own right and all delicious to me…John Watson, the chief Dairy judge each year was there to take us through our paces…and make no mistake, it was harder than just wolfing down lactose laden delights!
We had to consider Body, Texture, Aroma, Content, obviously Taste was in the mix. I have to say that the cheese I selected as my winning choice (a Raclette) was outstanding amongst the outstanding-ness! Now I just have to wait and see if I picked the same winner as the judges…and as for ice cream, NOTHING beats my Panforte ice cream of recent testing (if I say so myself)…watch for that in the 2010 Calendar.

And speaking of 2010, they invited me back…so watch out…I’m destined to become the Dairy Queen…hmmn that has a certain ring to it!
Now to the recipe of today…Gluten Free, and guilt free if you consider the amount of antioxidants in dark chocolate and then look at the numbers below…who said chocolate cake (and berries) isn’t healthy? Protein rich…(I know I’m clutching at straws here…), you gotta love it! Its like a big slice of chocolate truffle. Whats not to love?

Dark Chocolate Torte with Berry Glaze.

NEED:
200g couverture or dark chocolate
250g unsalted butter
15g cocoa powder
1 teaspoon espresso powder or coffee substitute
5 large eggs
110g caster sugar

DO:
Line the base of a small springform pan.
Place chocolate and butter into Thermomix bowl and mill for 8 seconds on speed 6.
Melt together for 5 minutes at 50oC on speed 1. Add cocoa and espresso and beat together for 4 seconds on speed 6.
Cool slightly.
Add eggs and sugar and beat for 20 seconds on speed 5-6.
Pour into prepared pan.
Process in steam oven 1 hour.
Cool completely on wire rack.
If you have no steam oven, try steaming in Varoma for 1 hour and then finish off in fan forced oven for 20 minutes at 180oC.

SERVE:
Make glaze with 150g chocolate or couverture, 100g berries of choice and a dash of brandy (optional).

Place all into Thermomix and melt together for 4 minutes at 37oC on speed 1.
Pour over cake, serve with extra fresh berries and cream.

If you can manage to just have one piece, please tell me your secret!
Enjoy!

Beef Steak, prior to cooking!

Just a little ego stroking first…see that button to the right of screen? CLICK on and VOTE…5 hats for me…please! Someone has nominated me as a top food blog…we are not talking Perth, or even Australia, this is a global thing and I have to say, the company I am in is awesome, as far as food blogs go. I am flattered, but have now become competitive, so go vote. (That out of the way, we can proceed!)

I saw a friend in Singapore shred beef, painstakingly, one shred at a time, with a fork…not kidding, a table fork, and although the end result was stunning, I couldn’t quite imagine spending a couple of hours cooking, then shredding beef, chicken or any other meat for it to be wolfed down as quickly as it would be in my household! So; in a fit of daring, I gave the old Thermomix a chance to prove to me once again that it is the appliance in my kitchen and sure enough, we have been shredding all over the place! (Is that a good thing?)
I also love Mexican food and so yes, here we are, South of the Border again…perhaps I should start a restaurant…any takers?
Shredded Beef Taco Salad

NEED:
Dressing:
Handful coriander
1 chilli
1 clove garlic
1 tsp sugar
½ tsp ground cumin
Sea salt to taste
Black pepper to taste
Juice 2 limes
100g olive oil
Beef:
500g beef steak
1 litre beef stock
Sea salt and pepper to taste
Salad:
150g vintage cheddar cheese cubed
Iceberg lettuce to taste
1 tin kidney beans, drained and rinsed
100g sliced black olives
Few spring onions/shallots sliced
1 punnet grape tomatoes halved
1 red capsicum diced
1-2 avocados pitted and diced
Corn chips to taste

DO:
To make dressing place coriander, chilli and garlic into TM bowl and chop for 5 seconds on speed 6. Add remaining dressing ingredients and blend for 10 seconds on speed 6. Set aside.
Without washing bowl, prepare beef by placing into basket and inserting into TM bowl. Pour stock over and cook for 20 minutes at 100ºC on speed 2. Drain stock and reserve for another use. Place cooked beef into TM bowl and shred for 5 seconds by turning the dial slowly up to speed 6.
To assemble salad, place cheese into clean and dry TM bowl and grate for 8 seconds on speed 9.
Arrange lettuce over the bottom of a shallow serving dish or platter.
Spoon beef mixture evenly over lettuce and then top with layers of beans, olives, spring onions, tomatoes, capsicum and avocado’s. Finish with corn chips and drizzle with dressing just prior to serving.

Oh and should the pic not quite do it for you, I am making this AGAIN and will be hoping that my camera does not play up…so use your imagination…it will shred, trust me!

Plummy-but-nutty-but-salty!

I can’t help it…I love salt and sugar together and this recipe is born of that need. I love looking at little grains of salt on top of something I know will be sweet…pretty and delicious. The dried plums I used in this recipe can be replaced with craisins, raisins, apricots or any other dried fruit of choice…however, the obsessive compulsive in me requires me to tell you that the original is the best and go with the dried plums if at all possible!

Salted Nutty Cookies
NEED:
110g unsalted butter
170g brown sugar
Pinch salt
½ tsp baking powder
1 tsp vanilla bean extract
1 large egg
190g rolled oats
150g cashews roasted and salted
150g macadamias roasted and salted
Sliced dried plums or apricots
Coarse sea salt grains

METHOD:
Pre heat oven to 180ºC. Line 2 baking trays with paper and set aside.
Place butter, sugar and salt into TM bowl and mix for 30 seconds on speed 4.
Add baking powder, vanilla and egg and beat a further 30 seconds on speed 5.
Add oats and nuts and mix with the aid of spatula for 15-20 seconds on speed 6 until starting to form a dough.
Add plums and stir through for 5 seconds on speed 6.
Using tablespoon, form mixture into cookies on prepared trays (about 36) and sprinkle each one with a few grains of salt. (The salt should be visible.)
Bake for 12-15 minutes until golden brown. Cool before serving.

Great for school lunch boxes, as a morning treat with coffee, instead of breakfast, (did I say that?) or right after they are removed from the oven, before you bake the next batch! Enjoy!

Hazelnut Brownie Slice

Well folks, I have been introduced to Raw Foodism of late, and in a quest to make something delicious that meets the raw food criteria, I came across a lovely picture of a Raw Brownie, no recipe, just a pic, and I think this recipe is almost it, but perfectly awesome in it’s own right…just look at it! One little square of this will last you almost all day as far as energy requirements are concerned, I am amazed as to how filling this is! Raw, tick, delicious, tick, decadent, tick! I loved it so much it has just made the reprint of the Thermomix little booklet ‘Rawlicious’ which is widely available from your Thermomix consultant or by phoning the office! So please, let me know how that works for you…and BTW Sydney and Melbourne, I am appearing at the Gluten Free Expo in Sydney August 21st and 22nd, and helping with Nico Moretti’s cooking classes on August 25th both the day and evening ones, so come and say hi.

Hazelnut Brownie Slice

NEED:
Crust:
40g cacao butter
60g pitted dates
130g hazelnuts
50g shredded coconut
Topping:
100g dates
160g macadamias
160g hazelnuts
50g raw cacao
80g organic coconut oil
80g cacao butter
30g maple or pear syrup
Pinch sea salt
Few chopped nuts of choice or shredded coconut for garnish

DO:
Place all base ingredients into Thermomix bowl and chop for 20 seconds on speed 7. Press into 20cm square baking tin that has been lined with baking paper. Place into freezer.
Make the topping by placing dates into Thermomix bowl and chopping for 10 seconds on speed 7.
Add remaining ingredients except garnish nuts and blend for 20 seconds on speed 9 until smooth and creamy. Pour onto base, sprinkle with chopped nuts and refrigerate until firm.
Cut into slices or squares to serve.

I imagine this could be done in a high powered food processor, but why put yourself through it? Just get the original and the best…that sounds like a great marketing line if ever there was one!

Georgie and me

Chocolate Frangipane Croissant

Well its official, George is a really nice Master Chef! I had the privilege of feeding him breakfast last Friday and although I have put this recipe up here before (in the deep dark recessed archives somewhere!), I persuaded myself that it was almost a Croissant Baklava, thus meeting the Greek requirement, though GC must be completely over being fed ‘Greek’ foods I suspect!

NEED:
Day old croissant…(This quantity makes 6)
110 grams blanched almonds
200g dark chocolate
250 grams unsalted butter
drizzle almond essence
1/4 cup icing sugar
flaked almonds to finish

SYRUP made from 1 cup water and 1/2 cup caster sugar brought together until sugar is dissolved on Induction 6. Can add a dash of rum or brandy at this point. Cool. (Really cool…as in hip!)

DO:
Preheat oven to 160 degrees.
Cut croissant in half and lay in baking dish.
Place almonds into Thermomix bowl and mill for 8 seconds on speed 8.
Add chocolate and mill a further 8 seconds on speed 8.
Add butter, icing sugar, essence and egg and pulse together in food processor. Mixture should be chunky and textured, as opposed to smooth!

When blended spoon onto croissant half and top with other half.
Pour syrup over and allow to soak in.
Sprinkle with flaked almonds and bake until golden. (Around 20 minutes)
Serve whilst warm.