Tortilla wraps

Adapted from :

http://www.trtlmt.com.au/thermomix-tortillas/

Such a lovely simple recipe.

Ingredients

1. 335g bakers flour - I mix 100g whole meal or atta with bakers flour)
2. 170g water
3. 40g olive oil
4. 1 teaspoon of salt

Instructions

1. Place everything into the tmx bowl.
2. Blitz on speed 6 just to slightly combine.
3. Lock lid and press interval speed for 2 minutes.
4. Let it sit for 15 minutes. See note below however.
5. Remove from bowl. Divide your dough into 8 pieces.
6. I find rolling and cooking as I go easier compared to rolling all one go. It stucked despite the flooring between layers and I don't like additional flour on them. So heat up the pan, gently lay the first wrap then roll the next and flip.
7. Ensure the pan is not too hot. Medium heat is just nice. Press down tortilla as it blows up. 
8. Once they start bubbling, flip it over.
9. You will only need to cook for a minute or so each side but keep an eye on them so they don't burn. You want them to be cooked but still flexible.
10. Place it onto a plate with a tea towel over the top.
11. Continue to cook all Tortillas, placing them one on top of the other. The heat keeps them nice and flexible.
12. The first one or two Tortillas in each batch tend to be a bit harder and cardboard like whilst finding the right temp of the pan. If you have a hard, non flexible wrap, place it underneath all the other wraps. It will soon soften from the heat and be yummy like the rest of them.

I did not let my dough rest. I rolled them right after mixing in the thermie.

Cooked up chicken pieces to go with the wrap for lunch boxes. A simple coat of egg and seasoned breadcrumbs. 

Thermomix 3 little teddies

Adapted from :
http://www.trtlmt.com.au/teeny-teddies/

Ingredients

1. 60g butter, cubed
2. 140g honey- I used raw honey
3. 1/2 teaspoon vanilla bean paste
4. 170g plain flour
5. 65g self raising flour
6. 1/2 teaspooon bi carb soda

Instructions

1. Place butter, honey and vanilla into bowl.
2. Melt at 100 degrees, speed 2 for 5 minutes.
3. Add remaining ingredients.
4. Mix on speed 3 for 30 seconds
5. This will be a sticky, wet dough. It firms upon cooling however.
6. Remove dough from bowl or saucepan and place onto a silicone mat in a rectangle shape to cool for 30-45 minutes. Be careful as this will be hot. Do not put it in the fridge or leave it too long as it will be harder to work with. I manage to work on it immediately without waiting. The consistency was just right 
7. Preheat oven to 180 degrees. Line two large baking trays with baking paper.
8. Once dough is slightly cooled and easy to work with, roll out into a thin rectangle about 2mm in thickness. When I roll, I lift and flip it over a few times whilst rolling to ensure its an even roll. Work gently and slowly when lifting and flipping.
9. If your dough is sticky allow it to cool a little longer. You want a dough that is able to be lifted from the surface it is being rolled on.
10. Using a small teddy cutter cut shapes from the dough. You may choose to cut and then place the teddy on the tray or you may chose to cut them all at once then peel away from the mat and put on the tray. You can see both options in the blog photo.
11. These will only need to bake for 5-8 minutes or so. Watch them very carefully. You want them golden and a crunch to them. If you do not cook long enough you may have less crunchy teddies on day two and beyond. Do not overcook though. Burnt honey is not tasty. Every oven varies so watch them closely. I baked mine in 5 minutes.

Chinese New Year Almond Cookies

These days I find it harder to follow recipes as I often dabble with extra stuff here and there. I hardly measure salt and flour at times :)

I love this cookie. Since young and till now. I love it with some almond bits in it so I can bite and still enjoy the crunchy feel.

Ingredients:

150g self raising flour

80g almond meal

70g icing sugar ( made from tmx)

80g almond pieces

100g grapeseed oil

1/2 tsp vanilla essence

1/4tsp salt

Volume baking:

to yield approx. 220 cookies:

600g self raising flour

320g almond meal

320g almond pieces

230g icing sugar

400g grapeseed oil

2TBs vanilla essence

1tsp salt

to yield approx. 140pieces:

450g self raising flour

240g almond meal

240g almond pieces

180g icing sugar

300g grapeseed oil

1.5 TBs vanilla essence

1/2 tsp salt

Method:

1. Sift flour and icing sugar, add in almond meal and mix in tmx Sp 5, 5s

2. Mix in vanilla essence and oil. I use the pulse function to get it into the right mix

3. Empty all contents into the thermomat and start bringing them together. It is crumbly but will come together nicely.

4. Roll into small balls and place on baking tray line with baking paper

5. Bake in preheated oven of 170C for 15-20minutes or until lightly brown. I started preheating only after halfway rolling the balls as it took some time to get them all rolled into that small size.

6. I omitted the egg wash but you can still do it with the yolk for a nicer finish.

Verdict: love it!

Red Pesto Recipe

Adapted from SkinnyMixer: skinnymixers.com.au/skinnymixers-red-pesto


I have modified to suit our family's taste


Ingredients:
340g sun dried tomatoes
150g raw cashew
80g olive oil
4 cloves garlic
70g roasted capsicum (in bottle)
40g tomato paste
a handful of fresh basil leaves
40g pitted kalamata olives
pinch of salt


Method:
Place all ingredients in TMX. blend for 30sec/Speed 5 until desired consistency


Tastes great as dip, salad, pasta

Orange Chiffon Cake

Adapted from :

http://pickyin.blogspot.com.au/2013/12/blood-orange-chiffon-cake.html

Good recipe for a 25cm tin which I own. I love it. It was light and perfect.

Blood Orange Chiffon Cake

Recipe modified from this Pandan Chiffon Cake.

Yield: One 25cm 5-inches tall cake.

• 180 grams cake/top flour
• ¼ tablespoon baking of soda
• ¼ teaspoon salt
• 180 grams castor sugar, halved
• 160 milliliters blood orange juice
• grated zest of 2 blood oranges
• 8 eggs, separated
• 6 tablespoon corn oil

Pre-heat oven to 170°C and position a wire rack at the lower third rack. Prepare a clean 25 cm chiffon cake tin, do not grease.

Sift the flour and baking soda into a small bowl, add in the salt. 

In a separate large mixing bowl, whisk the egg yolks with the corn oil to form an emulsion. Add the blood orange juice and orange zest. Mix well before adding half (90 grams) of the sugar and whisk till sugar has melted. Pour the mixture into the dry ingredients and whisk well into a smooth batter, there should be no lumps. Set aside.

On medium-high speed of a stand or hand held mixer, whisk the egg whites. Start adding the remaining sugar once the egg whites begin to foam, gradually in 3 additions. Beat till the meringue is smooth and glossy, with stiff peaks. Be careful not to over-beat the egg whites.

Immediately stir in approximately 1/3 of the meringue into the flour batter. With a flexible rubber or silicon spatula, fold in the meringue gently and mix well. Once a roughly homogeneous mixture is achieved, add the rest of the meringue and repeat the gentle, light-handed folding process till the cake batter is well combined. Scoop from the bottom of the bowl to ensure no meringue or flour batter is left unmixed. Do not beat or overwork the batter as this will knock out the air you've put into the meringue.

Pour the cake mixture into the cake tin. Using your spatula, dip it into the batter right to the bottom and make circles around the tin twice. This is to remove any large air bubbles possibly trapped while pouring in the cake batter. Bake at 170°C for 10 minutes. Lower the temperature to 160°C and bake for another 45 to 50 minutes or until cake is done. The cake tester should come out clean. Don't fret if the top of your cake cracks a little, this is normal.

Remove the cake from the oven and immediately overturn it to cool completely, up to 2 hours. I like to do this over an upturned funnel as the legs of the chiffon cake tin are not long enough to avoid the top of the cake touching its resting surface - the cake should rise to the same level or slightly higher than the center tube. You can also use a narrow necked bottle but ensure that it's stable enough to support the weight of the cake. Release the cake by running a sharp, thin knife along the sides of the cake tin and subsequently the bottom of the tube. The cake is meant to be served upside down as it is heavier on the top.