Brookie recipe

Adapted from:
https://www.recipecommunity.com.au/baking-sweet-recipes/craigs-dark-chocolate-brookies-gluten-free/zg4qsbgc-824e5-980573-cfcd2-fpl3u0ys

Cookies

• 350 grams 70% Dark Chocolate, GOOD QUALITY
• 45 grams Butter 
• 150 grams Castor Sugar 
• 80 grams cornflour 
• 1 teaspoon baking powder 
• 3 eggs 
• 1 tablespoon vanilla essence

RECIPE'S PREPARATION

Brookie method. preheat oven to 170C

1. BROOKIE = BROwnie + coOKIE
2. Roughly break up 350 grams of 70% dark chocolate, 5 SECS / SP 7. ( see note below, as per BCB guidleines, no more than 200 grams at a time. )
   ( Grate 200gms, transfer to a seperate bowl, then grate a further 150 gms, then re add the 200 gms back to the bowl. )
3. Add 45 grams of butter, roughly chopped
   Mix 4 MINS / 50C / SP 2.5.
   Stop once or twice during the first 2 mins to scrape chocolate down to the bottom of the bowl.
   When finished, and completely melted and combined, transfer to another bowl for later.
4. Combine all other cookie ingredients into the bowl. ( do not include the garnish chocolate ),
   15 SECS / SP 3.
   Scrape down the bowl
   10SECS / SP 4.
   Transfer bowl ingredients to the bowl containing the liquid chocolate
5. Combine all the ingredients togehter using a spatula, work quickly to ensure you combine. When the mixture is soft, like a dough, ( not runny or set firm again, if the mixture stays on the spatula when held upside down ) spoon 3/4 of a tablespoon of mixture onto a lined baking tray. Little blobs are great, no need to squash down. If mixture is still runny after combining, wait a little time for it to start to firm before you spoon mixture.
6. Press some dark chocolate bits, or milk if you prefer onto the top of each Brookie.
7. Place in the preheated oven for 12 mins, keep an eye on them. I check with a metal skewer around that time. As soon as a skewer comes out clean I take them out.
   Allow to cool for a few minutes on the tray before transferring to a wire rack to completely cool.
   Serve Craigs Brookies, topped with a little extra grated chocolate, or make an ice cream sandwich with two of them !
   
   

Pumpkin vegetable pizza scrolls

The pumpkin dough recipe- adapted from thermobexta.com.au

 350g pumpkin smashed and cooled

280g water

2tsp dried yeast

750g Baker flour or 750g spelt flour (adjust water to 270g if using spelt)

2tsp salt

1tsp sugar

Method:

1. Place pumpkin, water, in the bowl. Heat for 1.5 minutes/37C/Sp1/MC on

2. Add yeast, flour, salt, sugar. Mix for 6s/Sp 6/MC on. Knead 4 minutes

3.Transfer dough to oil bowl and let it double the size

4. Once doubled, transfer to a floured surface and roll into large rectangle. Cut into half and spread sauce and cheese topping

5.roll into log and cut into 7 even pieces each log

6. Sprinkle more cheese and bake into oven. Set temperature to 200C and bake for 25 minutes till golden brown

Vegetable sauce ingredients:

1 small onion

2 garlic cloves

1 small carrot

1 small zucchini 

3 tomatoes

1 Passata bottle small

1/4 cup pumpkin diced

Method:

1.place all ingredients into bowl. 10-15 seconds/Speed 8

2. Cooked for 15 minutes/100 C/Sp 2. Or until sauce thicken to a paste consistency.

Japanese Chicken Torihamu(chicken ham)

Ingredients:
- 2 chicken breast (500gm)
- 6 teaspoon of salt
- 4 tablespoon maple syrup
- 1 tablespoon spices (I used salt and pepper only)


Method:
1. trim off any fat or sinew from chicken breast
2. in a small bowl combine salt, maple syrup and spices
3. pour over chicken in a bag and coat evenly. remove as much air and seal
4. leave for 48 hours
5. remove from fridge and place in bowl of cold water for 1 hour.
6. remove from water and pat dry
7 pound chicken to get even thickness. roll and tie up with twine
8. preheat oven to 120C.
9. Bake for 40-50 minutes or until cooked through and the surface has a light brown colour
10. take chicken out, cool , refrigerate then slice thinly

Chocolate Zucchini Muffins

Ingredients:


- 1 medium zuc
- 2 eggs (room temperature)
- 50g melted butter
- 85g raw sugar
- 1 tsp vanilla extract
- 20g cocoa powder
- 120 g white flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch of salt


Method:
1. Preheat over to 170C and line 12 muffin tray
2. Cut zuc place in bowl, 2 secs/Sp 5. I grated extra longer to mince it more
3. scrape to a towel and squeeze excess juice, return to bowl
4. Add butterfly
5. Add eggs, melted butter, sugar, vanilla- Sp3/6 seconds, scrape down and Sp3/6 seconds again
6. Add remaining dry ingredients
7. scope into muffin case and bake for 18 minutes.

Soba Salad seasoning

2 tbsp. soy sauce
1 tbsp. sesame oil
2 tbsp. chilli paste
2 tbsp. mirin
2 tbsp rice wine vinegar
dash of pepper


Cooked soba for 2 minutes 30 seconds drain and mix with seasoning.

Sweet potato noodle Salad

Ingredients 

1/2 packet of Korean sweet potato noodle, cooked according to instructions 

1 thumb size ginger minced finely 

3 garlic cloves minced finely

3 tbsp sesame oil

1/4 cup soy sauce

3 tbsp rice wine vinegar

1/4 purple cabbage sliced finely

1 carrot sliced finely

1/2 red pepper sliced

3 stalks of spring onion sliced

1 cup kimchi

Method:

Mix garlic, ginger and sauce 

Add all vegetables and mix

Add cooked noodle and mix

Add kimchi

Season to taste and chill in refrigerator 

Juicy chicken breast

Tested recipe for juicy and not dry chicken breast

1. Flatted each chicken breast with a back of a glass bottle

2. Seasoned salt and pepper

3. Heat pan with olive oil

4. Once heated, placed chicken breast on medium heat for 1 minute

5. Flipped over and cook for 10 minutes covered on low heat. Do not lift cover

6. After 10 minutes, remove from heat and leave chicken covered for another 10 minutes

Mini carrot cakes

Adapted from trtlmt.com.au

Ingredients:

450g carrots

4 large eggs

140g olive oil

250g self raising flour. I used 250g cake flour + 1.5teaspoon of baking powder

1 teaspoon baking powder

90g brown sugar

1/2 teaspoon salt

2 1/2 tsp ground cinnamon

2tsp vanilla bean paste

50g raisin

100g Choc chips

Method :

Blitz carrot in tmx for speed 7, 6 seconds

Preheat oven to 180C, line 2 12 muffin trays

Mix all dry ingredients in a large bowl

Mix all wet ingredients in another

Pour carrot and wet into dry ingredients 

Do not over mix batter

Scoop into muffin tray and bake for 14-18 mins

Vietnamese chicken Noodle Salad

adapted from recipecommunity.com.au for Thermomix recipes

My version:
Dressing:
2 garlic minced

1/3 cup sweet chilli sauce

2 limes

2 tablespoons fish sauce

3 tablespoons sesame oil

Salad

1 chicken breast steamed and shredded on tmx. Speed 4, 4 seconds reverse

2 portion of glass noodles

1 capsicum sliced thinly

3 spring onions sliced 

4 wombok leaves sliced

1 carrot sliced 

2 kaffir lime

Handful of mint leaves sliced

Sprinkle of toasted peanuts

Method:

Mixed dressing and set aside

Steamed chicken on tmx with 1.5 litres water and place kaffir lime leaves in the bowl.

Steamed chicken for 15 minutes, set aside to cool. 

Cook the glass noodles in the bowl of water and kaffir lime for 3 minutes. Just let it soak

Prep all other vegetables in a large bowl

Once chicken is cool, shred it in tmx and place in the bowl of vegetables

Place noodles and dressing 

Sprinkle with peanuts when serve

Any vegetables can be used here. Chicken can be omitted as well.

Choc Chip Muesli Bar

adapted from : http://themarathonmom.com/crispy-chocolate-chip-granola-bars.htm


Ingredients:

• 1/4 cup olive oil
• 1/4 cup honey
• 1/4 cup brown sugar
• 2 cups oats
• 1 cup crispy brown rice cereal
• 1 teaspoon vanilla
• 1/4 cup chocolate chips

Instructions:

1. Stir oats and rice cereal in large bowl.
2. Melt oil, honey, and sugar until bubbly, for no more than two minutes.  Stir constantly.
3. Let oil/honey/sugar mixture cool for 2-3 minutes, then add vanilla and stir.
4. Pour liquid mixture over oats and cereal and stir thoroughly.  It’s important to mix well so that the oats and cereal are all coated and stick together well.
5. Grease an 8×8 glass pan, then pour mixture into pan.
6. Press down firmly.  This step is just as important as the mixing.  Packing down the granola helps them stay together!
7. Add chocolate chips to the top while mixture is still warm and press firmly again.  (Waiting too long to add the chips will result in chocolate chips that “fall off” the top of the granola bars when eating.)
8. Place granola bars in fridge for at least 30 minutes.
9. Once set, turn pan upside down on cutting board.  (Turn them over carefully if you want them to be “face up”.)  Then cut into the size bars you like.
10. Store in fridge.