Milk Bread

The slices that remained after lunch 

Loving my "My Way of Cooking" cookbook......Tried this Bread out yesterday, delicious and loved by us all

300g Milk
50g butter
2 tsp dried yeast
60g sugar (or less)
550g bakers flour
pinch of salt

Place Butter, milk, yeast and sugar into bowl - 3 minutes - 37 degrees - Speed 2
Add flour and salt - Closed Lid - 3 minutes - Interval Speed
Wrap in Baking Mat or place in bowl with glad wrap over the top - let rise for 45min or so (until almost doubled in size)
Divide dough into 3 parts and roll each into a rope shape - plait bread using the three strands, place on baking tray with baking paper (or your mat if you wish) brush with a splash of water or egg yolk, put into a cold oven.  Set Oven for approx 30 minutes - 180 degrees.  Transfer onto wire rack to cool....ENJOY!!!

I'm going to try baking mine next time in a loaf tin, i think i'd get 2 loaves out of the mixture.  My plait did join quite a bit anyway, so it was kind of like a big loaf in the end.

Strawberry Jam

3 Simple Ingredients

We don't eat Jam a whole lot in our house (usually) but one of my kids asked for Jam today (which we had none of) I knew I had loads of strawberries so I thought I might as well make her some.....

The recipe below is less quantity than the EDC Book

320grams strawberries
190grams sugar
Rind of one lemon
1 lemon peeled and halved

Place all ingredients in Thermomix - 30 minutes - Speed 1 - 100 degrees

Pour into sterilized jars and enjoy on bread, scones or toast

My batch made 2 jars worth (only pictured 1)

It wasn't as thick as shop bought jam but I am happy with the consistency and figure once it has been in the fridge for a while it may thicken a bit more.

My Batch made 2 Jars this size

Vegetable Stock Concentrate

This is a must in every fridge.  Thermomix makes this job super easy, quick and with no fuss.......
You can use this in soups, casseroles, risotto's, anything that calls for stock......
Saves stacks of money on purchasing stock at the supermarket not to mention avoiding the additives and flavour enhancers.......

200g celery cut into chunks
2 carrots cut into chunks
1 onion, peeled and halved
1 tomato, halved
1 zucchini, roughly cut
1 clove garlic, peeled
1 bay leaf
few leaves basil, sage and rosemary (optional)
1 bunch parsley (small)
100g rock salt
1 tbsp oil

Chop all vegetables for 10 seconds - Speed 6
Add salt and oil and cook at varoma temperature for 20 minutes - Speed 1
Pulverise by slowly turning dial slowly up to Speed 9 - 1 minute

Store in jars in fridge, keeps for up to 6 months.  

1 heaped Tablespoon in 1 litre of water is enough to make 1 litre of stock


(recipe taken and slightly adapted from Thermomix EDC) 

Chicken Stroganoff - Cooked in 13 minutes

1 Onion peeled and halved
2 cloves of garlic peeled
30g butter
500g Cubed Chicken (Small bite size pieces)
120g Mushrooms
2 Tbsp tomato paste
80g white wine
120g water
1 Tbsp cornflour
1 tsp dijon mustard
150g sour cream
1 Tbsp Paprika
1 Tbsp Worcestershire sauce

Place onion and garlic in bow and chop for 5 Seconds on Speed 5
Add butter and cook for 3 minutes - 100 degrees - Speed 1
Add remaining ingredients (Chicken last) and cook for 10 minutes - 100 degrees - Speed soft - Reverse (Give a good stir before starting)
I stir my once more during cooking time as well.  Take lid off and give a good stir right to the bottom, replace lid.  It will remember the time left - just don't forget to hit 100 degrees again.

I usually serve mine with pasta - always a yummy, super fast meal and i always have these ingredients in my fridge/pantry

Vegemite Scrolls

300g lukewarm water

2tsp yeast

20g oil

500g bakers flour

2 tsp salt

Butter

Vegemite

Grated cheese

Add all ingredients except butter,  vegemite and cheese, mix on Speed 5 for 5 seconds
Set on closed lid and Interval Speed for 1 minute and 30 seconds
Empty from Thermomix bowl and shape into a smooth ball (they call it mushroom shape, all tucked under itself)
Wrap in bread mat or cover with glad wrap and let prove for 30 minutes
Divide dough into 2 and roll out onto a tray - I actually just use my hands, not a rolling pin - but either is fine. 
Spread butter and vegemite and grated cheese over the surface of dough
Roll up into sausage shape and then cut each scroll out and place in deep dish for baking - making sure the scrolls are touching each other.  This will help them rise
Place into hot 210 degree oven for 15 minutes or until just cooked.  I did brown mine a little with my grill for a few minutes (I have a rather dodgy oven, so i find this works great) 


Hints and Tips:  
Sprinkle a bit of extra cheese on top before baking 
Make Pizza topping instead of vegemite - tomato paste, cheese and ham 
Make Pesto topping instead of vegemite - pesto and cheese
Use a deep pan/tray to bake in, keeps the heat in and helps with the scrolls rising well
Don't over bake, you want them to be 'just' cooked


I made these this morning before school believe it or not.  And kids had fresh yummy homemade scrolls for lunch and there's plenty left for afternoon tea or to freeze for lunches throughout the week - A very simple and quick lunchbox filler

Fried Bee Hoon

I usually go the Central Markets in Adelaide every Tuesday and once I've done my Fruit and Vegetable shopping I usually  treat myself to a meal - anything Asian excites me so i try many different meals....This is by far my favourite and I've just learnt how easy and cheap and wonderful it is to make myself!!!!!


3 Cloves of Garlic 
2 Slices of Ginger
15g oil
250g Chicken Sliced small and seasoned in salt and pepper
4 dried shiitake mushrooms (sliced and julienned)
100g carrot, julienned
400g water or liquid stock (I used 1 Tbsp veg stock concentrate and 400g water)
200g rice vermicelli (soaked in cold water until soft) drained 
100g cabbage
Sauces:
1 tsp salt, 1 Tbsp oyster sauce, 1/2 tsp sugar, 1 tsp soy sauce, 1 tsp sesame oil, pepper 


Place garlic and ginger into TM bowl  Speed 5 for 5 seconds
Add oil and cook for 3 minutes - Varoma temp - Speed 1
Insert Butterfly, add chicken & mushrooms.  Cook for 5 minutes - Varoma temp - Speed soft
Add carrot and cook for a further 3 minutes - Varoma temp - Speed soft


Add remaining ingredients and cook for 9 minutes - Varoma temp - Speed soft 


You may like to stir by hand a few times during cooking time to help combine it all. I actually emptied it all into a big bowl before i added the noodles and gave it a big mix and then poured it all back into the thermomix bowl to start cooking.
I also added other vegetables - get as creative as you like and happy cooking


(recipe taken and slightly adapted from Thermomix Asian Cookbook) 

Grain Free Sultana Spice Bread

200g almonds
120 pecans (or hazelnuts) 
60g coconut butter (coconut oil)
1 apple, quartered (no need to peel)
5 large free range eggs
50g macadamia oil (or grapeseed, or other light oil)
1 tbspn lemon juice (or 2 tsp apple cider vinegar)
3/4 tsp bicarb soda
pinch of fine sea salt
1 Tbs ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
50g raw honey (optional)
100g Sultanas

Grind almonds on Speed 8 for 10 seconds
Add the pecans and grind on Speed 5 for 6 seconds:
Remove the ground nuts to a bowl and set aside.
Place remaining ingredients (except sultanas) in bowl and mix on Speed 6 for 10 seconds:
Scrape down sides and add the ground nuts back in to the bowl, with 100g sultanas, and mix on Speed 6 for  10 seconds - Reverse

Pour into the lined tin and bake at 160 degrees for an hour or so, until risen and browned
Let the bread cool for 10 minutes before removing carefully from the tin. 


My kids ate it hot straight away, with butter on top and have now declared they want it every day!  It was a big hit and will be making it again for sure.