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Messages - TM Essentials
1
« on: September 07, 2016, 12:19:55 am »
Use our Silicone Baguette Tray to make your own Subway Subs. My all time favourite Sub is Italian Herb and Cheese. The combination of parmesan, oregano, rosemary, garlic and mozzarella on top of fresh white baguettes smells delicious and is perfect with any filling. Make five foot-long Subs with our fantastic recipe see if you can tell the difference.
Italian Herb And Cheese Topping
100g grated mozzarella cheese
10g rice
30g Parmesan cheese
2 tsp garlic powder
1 ½ tsp dried oregano
1 tsp dried rosemary
Bread Dough
360g tepid water
2 tsp instant dried yeast
10g sugar
25g powdered milk
1 tsp salt
2 tsp bread improver
20g oil
600g white bakers flour
Prepare the Italian Herb and Cheese Topping
In a separate small bowl, weigh the mozzarella cheese and set aside
Place the rice and Parmesan cheese in the TM Bowl. Mill for 2 minutes at Speed 10
Add the garlic powder, oregano and rosemary
Mix at Speed 5 for 5 seconds. Set aside
Prepare the Bread Dough
Without cleaning the bowl, add the water first, then remaining ingredients to the Thermomix bowl
Mix at speed 3 for 15 seconds
Knead for 8 minutes dough function
Transfer dough to a lightly floured TM Essentials Non-Stick Silicone Mat
Wrap dough lightly to protect it from drying out and giving it room to rise
Rest the dough in the oven set to 30°C (defrost setting) for 15 minutes
The dough will have doubled in size during this time
Using the mat the dough rested in, cut the dough in five equal pieces with a Silicone Spatula
Roll each piece of dough into a long sausage the length of the Baguette Tray
Place the dough into the Baguette Tray and press into the base
Using a Pastry Brush, brush each baguette with water
Sprinkle the herb mix on top of each baguette
Top with mozzarella cheese
Cover lightly with the Non-Stick Silicone Mat and allow to prove for 50 minutes in the oven set to 30°C (defrost setting)
Remove from the oven and heat the oven to 200°C
Remove the Non-Stick Silicone Mat and gently place in the oven
Pour ½ cup ice in the base of the oven, either on the floor of the oven or on a tray
Close the oven door and reduce the heat to 180°C
Bake for 20-25 minutes until golden
2
« on: April 25, 2015, 03:56:04 am »
You're welcome MEP. Enjoy.
3
« on: April 24, 2015, 11:33:00 am »
Dessert Pizzas are the bomb! I'll post another recipe soon for a Dessert Pizza.
4
« on: April 24, 2015, 06:08:30 am »
Ingredients:
150g plain flour
110g sugar
150g rolled oats
150g desiccated coconut
100g butter
50g golden syrup
½ teaspoon bi-carb soda
10g water
100g white chocolate
Method:
Grease and line slice tin with baking paper (have paper over sides)
Preheat oven to 180 degrees
Add butter, golden syrup and water to TM bowl mix 2 mins / 70 degrees / speed 2 (until fully melted)
Add bi-carb and mix 5 secs / speed 3
Add remaining ingredients (except white chocolate) 1 min / speed 2
Scrape down sides and mix further 20secs / speed 2
Spread mixture into prepared tin and push down firmly into tin and smooth out
Bake for 25-30 mins until golden brown
Cool in tin
When cool, prepare melted white chocolate
Place white chocolate in clean TM bowl and melt 50 degrees / speed 2 / 5 mins
Place melted choc in small zip lock bag or piping bag if you have one. Cut a little bit off the corner and pipe chocolate onto cooled base.
When set lift out of tin and cut into squares
5
« on: April 24, 2015, 06:06:01 am »
BANANA PIZZA DOUGH
70g ripe banana
140g luke warm water
1 1/2 tsp dry yeast
280 g bakers flour
TOPPINGS
180g milk chocolate
40g cream
1 banana, thinly sliced
30g granulated peanuts
15g shredded coconut
BANANA PIZZA DOUGH
Add all dough ingredients.
Mix on Speed 5 for 10 seconds.
Knead for 2 1/2 minutes of Dough Speed.
Place dough on a TM Essentials Non Stick Silicone Mat that has been lightly floured.
Wrap and rest in a warm, draft free place until dough doubles in size (30-60 mins).
Roll out onto pizza stone or flat tray.
Cover with the Silicone Mat and let rest for 20 minutes.
Bake at 180C for 15-20 minutes until golden.
As soon as Pizza base is cooked, top with flavourings.
Melt chocolate and cream at 70C for 2 minutes at Speed 3.
Spread chocolate mix over top of pizza.
Top with banana, peanuts and coconut.
6
« on: April 16, 2015, 09:18:46 am »
120 g butter
90 g desiccated coconut
100 g rolled oats
200 g raw sugar
180 g self-raising flour
20 g golden syrup
1 egg
100 g chocolate chips
Method:
Preheat oven to 180 C
Line a slice tray with baking paper
Melt butter in TM bowl for 30 sec / 60C / speed 3 (or until melted)
Add remaining ingredients and mix on 15 secs / speed 3
Scrape down sides of bowl and repeat if needed until mixture is combined
Press into lined slice tray. Press down with the back of a spoon to make smooth
Bake in oven 180c for approx. 30min until golden on top
Leave to cool in tray before slicing.
7
« on: April 10, 2015, 01:15:59 pm »
Yes, they were sweet. The dark chocolate helps balance them out.
8
« on: April 10, 2015, 01:15:05 pm »
Thank you. I've had a couple of attempts and finally figured them out. The family loved them.
9
« on: April 10, 2015, 10:19:32 am »
150g dried strawberries
150g dried cranberries
1 tsp ground cinnamon
5 fresh dates (I used medjool dates)
60g coconut
40g ground flax seed
100g block Lindt chocolate 70% or 85% cocoa chocolate
Method:
Place all ingredients into TM bowl
Mix 1min / speed 10
Shape into balls and roll in your favourite coating. I used coconut, chopped nuts and cocoa
Refrigerate
10
« on: April 10, 2015, 09:57:26 am »
370g luke warm water
2 tsp dried yeast
2 tsp sugar
620g bakers flour
Pinch salt
2 tspn oil
CHEESE AND BACON
100g shredded bacon
100g grated cheese
SWEET CHILLI AND CHEESE
3 tablespoons sweet chilli sauce
3 tablespoons sour cream
100g grated cheese
Add all bread ingredients and mix at Speed 5 for 15 seconds.
Knead for 6 minutes.
Rest wrapped in a lightly floured Silicone Baking Mat in a warm, draft free place (or the oven at 25-30C) until the dough doubles in size.
Punch down and roll out to a large rectangle the size of the Baking Mat.
Slice into 16 strips using a Silicone Spatula.
Sprinkle half of the strips with shredded ham and cheese.
Roll each strip and place just overlapping each other on a Baking Mat resting on an oven tray,
Spread sweet chilli sauce and sour cream in alternating slices on remaining half.
Sprinkle with cheese, roll and place onto Baking Mat.
Place a second Baking Mat on top of pull aparts and rest in a warm, draft free place (or the oven at 25-30C) for 30 minutes.
Remove the top mat and bake at 180C for 25-30 minutes until golden.
11
« on: March 31, 2015, 09:09:51 am »
130g unsalted cashews
130g pecans
400g rolled oats
100g quinoa (uncooked)
40g chia seeds
100g shredded coconut
60g sunflower seeds
75g dried cranberries
120g honey
200g macadamia or coconut oil
Preheat the oven to 180C.
Line a jelly roll pan or oven tray with non stick paper.
Roughly chop the cashews and pecans by using Turbo for 1 second.
Add remaining dry ingredients and mix at Reverse Speed 5 for 5 seconds.
Set aside in a large bowl.
Without cleaning the bowl, melt the honey and oil at 80C Speed 2 for 1 minute.
Pour over the reserved oat mix and stir well coated.
Spread the mixture evenly over the jelly roll pan, pressing down slightly.
Bake at 180C for 40-45 minutes until golden, stirring occasionally to allow for even toasting.
Allow to cool completely, then break up into large chunks (to your preference) and transfer to an airtight container or into 2 x 1 litre TM Essentials Reusable Pouches.
12
« on: March 31, 2015, 09:01:22 am »
HOT CROSS BUNS
320g luke warm water
30g cocoa powder
2 tsps dried yeast
20g sugar
620g bakers flour
160g dark chocolate
CROSS PASTE
1 tbsp cocoa powder
2 tbsp plain flour
3 tbsp cold water
Add all hot cross bun ingredients except dark chocolate and mix at Speed 5 for 10 seconds.
Knead on dough mode for 6 minutes.
Remove from bowl and let rest in a warm, draught free place in a TM Essentials Silicone Mat lightly dusted with flour or a covered bowl for 30-40 minutes until dough doubles in size.
Punch down the centre of the dough with your fist. Knead for 2-3 minutes or until dough is smooth and elastic and has returned to its original size. Divide into 16 equal portions. If using a Silicone Mat cut the dough with a TM Essentials Silicone Spatula.
Shape into balls. When forming the dough into buns, place a 10g piece of the dark chocolate into the centre of each ball and shape dough around the chocolate to enclose.
Place side-by-side, on the prepared tray. Place in a warm, draught-free place for 30 minutes or until dough has risen 1-2cm.
To make the cross paste, combine the cocoa powder, flour and water in a bowl until a smooth paste forms. Transfer to a piping bag fitted with a 2mm plain nozzle. Pipe in a continuous line along the centre of each row of buns. Repeat in the opposite direction to make crosses.
Bake for 20 minutes at 180C until the buns sound hollow when tapped on the base.
13
« on: March 21, 2015, 11:36:11 pm »
What a great idea. Coconut syrup would be delicious on fruit salad.
14
« on: March 18, 2015, 02:15:13 am »
They look great Judy. My filling was quite soft but firmed up when it was in the fridge.
15
« on: March 18, 2015, 01:33:06 am »
Deliciously nutty and rich, this gluten free chocolate slice will satisfy the strongest chocolate cravings.
100 g almonds
150 g hazelnuts
1 tsp baking powder
200 g dark chocolate
90 g butter
45 g sugar
2 large eggs
1 tsp vanilla essence
Line a 20 x 30cm slice tin with baking paper. Preheat the oven to 180C.
Chop the almonds, hazelnuts and baking powder at Speed 8 for 8 seconds. Set aside.
Chop the chocolate at Speed 8 for 5 seconds.
Add the butter and sugar and melt at Speed 2, 90C for 3 minutes.
Add the eggs, vanilla essence and reserved nut mixture and mix at Speed 4 for 30 seconds.
Pour into the tin and bake for 20-25 minutes at 180C, or until a skewer inserted into the centre comes out clean.
Allow to cool in the tin.
When cool, slice into 16 to 20 pieces and dust with icing sugar.
Keeps 3-4 days.
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