Sunday, October 23, 2011

Slushy

Pear Slushy
Yummo!!  And just the thing for a hot and sticky afternoon.  It ticks all the boxes:  fruit, water, cold.  Simple.  The only thing is,  it requires a bit of forethought.  But,  if you haven't got any frozen pear and syrup, then straight from the pantry is fine.  Just not as 'frozen'.

Ingredients:

  • 2 whole canned pears with syrup (ie 4 pear-halves), previously frozen
  • 1 tray of ice-cubes
  • 1 golden or red delicious* apple, washed and cut into quarters (optional)
Method:
  • Put frozen pears, broken up a bit, ice-cubes and apple into TMX
  • Pulverise/smash/puree on Speed 6 increasing to Speed 10
  • You may need the spatula to ensure all the ice gets into the blades, while it's going.
  • Serve as a sorbet if a bit on the solid side or as a slushy, if more liquid.  (Serves 4 kids, with a bit left over for me.)
Verdict:  My kids will happily have a couple of these a day on a hot weekend...  and I will happily give it to them.

Tweeks:  Leave out the apple if you're not having moderate Salicylates. Add more pear or syrup as you'd like. 

* Moderate Salicylates

Friday, October 21, 2011

Pumpkin Pizza Base

Butternut Pumpkin Pizza Dough


Potato and Leek

Garlic Sauce

I had a half a butternut pumpkin I needed to use...  at first I thought I'd whip up some pumpkin scones,  but then I thought "I wonder how this would go in a pizza dough?!?!"  I asked my friends at the Thermomix forum and it seemed it was possible...  and the result was just lovely.  I used the basic pizza dough recipe and added the pureed pumpkin, then added flour to bring it back to the right consistency. Depending on how much pumpkin you have and how wet the puree is,  have a bit of a play.


Ingredients:

  • 1/2 Butternut Pumpkin*, (about 400g) peeled and diced
  • 100g water
  • 280g water
  • 7g dry yeast (1 sachet)
  • 20g oil
  • 2 tsp salt (cooking or salt)
  • 500g Bakers Flour
  • Up to 200g Bakers Flour extra
Method:
  • Put pumpkin and 100g water into TMX and cook at 100degC, 20 minutes, Speed 1-2)
  • When finished, puree by slowly turning dial up to Speed 6 for about 8-10 Seconds
  • Scrape puree out of TMX bowl and set aside to allow to cool
  • Don't wash out bowl
  • Place 280g water, yeast and oil into TMX bowl.
  • Mix 5 seconds on speed 3
  • Add flour, pumpkin puree and salt
  • Mix 6 seconds on speed 8 to combine
  • Set dial to 'closed lid' and knead dough for 2 minutes on Interval speed
  • If still too sticky to handle,  add about 100-150g plain flour and knead for another 30seconds or so until well combined.
  • Transfer dough to floured bowl and let dough to rise to double its size 
(about 30 minutes)
  • Break dough into 4 pieces, gently roll into balls and let rise again for 15 minutes.
  • Form your pizzas  and add you favourite (Failsafe) topping.
  • Bake in hot oven (200-220ºC) until cooked (Time depends on toppings used)

Verdict:
Today we used Potato and Leek and Garlic Sauce.  I was so surprised to find these just rose so much in the oven.  They became quite thick pizzas!  I've no idea what that was about,  perhaps the pumpkin 'fed' the yeast a bit more than usual.  That meant a little extra cooking time to make sure it wasn't doughy in the centre.  The kids all loved the pumpkin pizza base.  I didn't bother with a whole lot of vegies tonight as it was just the kids and me and I knew they'd only shove it off.  I consoled myself that it as at least the much healthier version of the regular pizza we have had in the Pre-Failsafe days.

Tweeks:
I have to wonder if I'll get a thick pizza again... I'll let you know.  Any topping would suit this as it is not a powerful flavour that needs to be matched carefully.

* Moderate Salicylates

Monday, October 3, 2011

Caramel Sauce

Caramel Sauce
Straight from the Fed Up cookbook,  page 186.  This is great on ice-cream and today I used it on Baked Doughnuts.  I'm just going to put in the regular method now and when I make it again, I'll add the TMX instructions.

Ingredients:
  • 60g butter
  • 1 cup Brown Sugar
  • 2 egg yolks, beaten
  • 80 mls milk
Method:
  • Melt butter and sugar together
  • Add egg yolks, mixing well
  • Stir in milk and cook until mixture boils and thickens
  • Cool and store in fridge.

Baked Doughnuts

Baked Doughnuts
With a lemon icing and topped with natural-coloured sprinkles

As I'm slowly replacing all my pantry Tupperware with lovely glass jars, I usually carefully check out the kitchen section of local Op Shops.  Lo and behold!  A 12-hole doughnut tray!  For three bucks?  Sure!  I'll take it!!   (And the glass jar beside it for $1.)

So, then the big question?  Do I reeeeaaally want to 'bake' doughnuts?  Really?  The fried ones are, obviously, da best!!  The best tasting I mean.  To me,  the only 'real' doughnuts are the fried ones.  In circles, coated in cinnamon sugar or in a ball,  with a shot of hot red jam in the middle.  Oh, so many memories... in the crowd of a Tuesday night football games at VFL Park... a red stain down the front of whatever top I had on...  hot, sticky jam that squirted out when I bit the wrong side...

Where was I?  Baked doughnuts.

I went to the Thermomix forum for this recipe.  I knew someone would have mastered it for me to just adjust to Failsafe-ese.  The original recipe had yogurt,  but I only had Ricotta cheese....  it worked really well!  The second time I made them, I doubled the recipe and it was still fine.  I now have some in the freezer for another day.  I'll let you know how I go with those ones when they get eaten.

Ingredients:
  • 170g Plain Flour
  • 1 tsp Baking Powder
  • 85g Sugar
  • 1/2 tsp Salt
  • 2 tabs (40g) melted Butter
  • 65g Milk
  • 75g plain Ricotta cheese (careful it has no preservatives)
  • 1 Egg
Method:
  • Preheat oven to 180ºC
  • Put sugar in TMX and pulverise at Speed 9 for about 5 seconds
  • Set aside about 10g of the icing sugar for coating the doughnuts afterwards.
  • Add Flour, Baking powder and Salt and mix together for approx. 25 seconds at Speed 6. 
  • Add Butter and mix 20 seconds at Speed 5-6. 
  • Put in butterfly whisk and add Milk, Ricotta and Egg.  
  • Whisk for 20 seconds at Speed 3 (l scraped down the sides half way through).
  • Use piping bag or spoon to put mixture into doughnut tray, until about 3/4 full.  
  • Bake in oven until they're golden brown and spring back when touched (around 10 minutes).  
  • Let cool slightly, remove from tray and cover with favourite glaze.
Verdict:  Lucky there are 6 of us or else I would have sat down to eat the whole lot!!  Oh my goodness!  So yummy!!!

Tweeks:  I had to brush these front and back with a little butter to get the Sugar Coating to stick.  The second lot I made, I iced with a caramel sauce I had in the fridge,  then sprinkled with some white  hundreds and thousands (nonpareils) from Hullabaloo Food.  Very professional looking, I thought.