thermy10a

Table Of Contents Breads and Pastries Croissants French Oatcakes Fresh Egg Pasta Hazelnut Pastry Iced Puff Pastry Lavosh New York Bagels New York Rye Bread Oat Bread Olive oil bread rolls Savoury Oat Crackers Sour Cream pastry Spelt Tortillas Stollen Tang Zhong Starter Bread Thyme-scented Oatcakes Tomato Spinach Savoury Muffins Turkish Pide Vanilla Bean Pastry Varoma Bread Walnut Bread Wonton Wrappers Breakfast and Brunch Hollandaise Sauce Varoma Poached Eggs Cakes and Desserts Cheatin’ Pecan Pie Chocolate Pots Chocolate, Fig and Ginger Panforte Cinnamon Upside-Down Sponge Cake with Fruit Dark Chocolate Crème Brulée Easiest Lemon Cake Ever Fresh Fig and Zabaione Tart Galaktoboureko Golden Pecan Steamed Puddings Guinness Chocolate Cake Lemon Delicious Lychee Sorbet macarons Olive Oil Lemon Tart Pavlova Pear, Almond & Chocolate Torte Perfect Panna Cotta Persian Love Cake Swiss Almond & Carrot Cake Traditional Steamed Christmas Pudding Cheese and Yoghurt Fresh and Creamy Ricotta Halloumi Paneer Yoghurt, Greek-style Yoghurt, Yoghurt Cheese Entrees Black Olive and Raisin Dip Chicken Stuffing for Tortellini Fried Stuffed Olives Hummous Lemon Parsley Pesto Dip Lentil and Walnut Balls Meat Stuffing for Tortellini Mini cheese and olive clafoutis Okonomiyaki

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Pakoras Roast Capsicum, Cashew and Chilli Dip Salmon Rillettes Smoked Salmon Blinis Steamed Globe Artichokes with Lemon Mousse Steamed Salmon Ravioli Stilton & Walnut Pâté Sushi Thai Fish Cakes Thai Fish Cakes with Sauce Tortellini Tunisian Eggplant Appetizer Warm Timbales of Scallop Mousse Mains Meat Beef and Guinness Pies Beef Rendang Beef Rendang 2 Beef Stroganoff Moussaka Osso Bucco Quiche Thai Larb Salad Poultry Apricot Chicken Risotto Butter chicken Chicken & Broccoli Fettuccine Chicken and Cashews with Coconut Satay Sauce and Coconut Rice Chicken in Yoghurt Chicken Kiev Chicken Korma Chicken Paella Pat Thai noodles Steamed Chicken and Vegie Meatballs Syrian Chicken Seafood Coquilles St Jacques Creamy Garlic Prawn Risotto Egg Roulade Garlic Prawns Rice with monkfish and prawns Seafood Marinara (Seafood Sauce) Suquet: a saucy Spanish seafood tradition Vegetarian Barley & Roast Pumpkin Risotto Fragrant Quinoa Lentil Moussaka Mushroom Risotto Rice, pumpkin and cauliflower the smell of mushrooms Thermie Green Vegetarian Curry Zucchini and Black Truffle Tagliatelle Miscellaneous Milks Almond milk Almond Milk 2 Coconut Milk Rice Milk Soy Milk Sauces Cheese Sauce Citrus Hollandaise Lebanese Toum ( garlic sauce ) Peri Peri Sauce Satay Sauce Spice Powders and Pastes

75 76 77 78 79 80 81 82 84 85 86 88 90 91 92 93 95 96 97 98 99 100 101 102 103 104 105 106 108 109 111 113 114 115 116 117 118 119 120 121 122 123 124 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 145 146 147 148

Chimichurri Five Spice Powder Flavoured Salts Garam Masala Green Curry Paste Harissa (fiery hot chilli paste) Mussamun Curry Paste Nonya Curry Powder Phanaeng Curry Paste Ras El Hanout Red Curry Paste Yellow Curry Paste Stock Pastes Chicken Stock Paste Meat Stock Paste Umami Paste Veggie Stock Paste Balsamic Vinegar Reduction Beetroot Chutney Deseeding a pomegranate Ginger Jam Lemon Curd mock rice Piccalilli Steak "sous vide" Salads Fennel and Orange Salad Soups Carrot and Cumin soup Cauliflower and Almond Soup Cauliflower and Leek Soup Chicken Wonton Soup Curried Carrot and Ginger Soup Lentil & Spinach soup Pea Velouté Pork and Crab Wonton Soup Prawn and Snapper Chowder Pumpkin Cashew and Ginger Soup

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Thermomix

Breads and Pastries

Breads and Pastries Croissants French Oatcakes Fresh Egg Pasta Hazelnut Pastry Iced Puff Pastry Lavosh New York Bagels New York Rye Bread Oat Bread Olive oil bread rolls Savoury Oat Crackers Sour Cream pastry Spelt Tortillas Stollen Tang Zhong Starter Bread Thyme-scented Oatcakes Tomato Spinach Savoury Muffins Turkish Pide Vanilla Bean Pastry Varoma Bread Walnut Bread Wonton Wrappers

2 5 6 7 9 10 11 13 15 16 17 18 19 21 22 23 24 25 26 27 28 29

1

Thermomix

Breads and Pastries

Croissants 6 500 50 24 8 30

g g g g g g

dry yeast bakers flour caster sugar powdered milk salt butter

350 g water Also 250 g butter 1 egg, beaten for glazing

Procedure 1 Roll 250g of chilled butter between two sheets of plastic wrap until it measures about 17 x 25cm rectangle. Chill for at least an hour. 2 Add dough ingredients to Thermomix, mix quickly on Speed 5 for 5 seconds to bring together. Scrape down the sides of the bowl and then knead for 4 minutes. The dough should be shiny & elastic when it's finished. 3 Turn the dough into a greased bowl, cover and refrigerate for about 30 minutes. 4 Roll out the dough on a lightly floured surface until it is a 30cm square. 5 Place the rolled out butter over two-thirds of the dough. Fold the third without butter over the centre third. 6 Fold the remaining third on top. Seal the edges and rest in the fridge for 30 minutes. 7 Place the dough so that it's at right angles to the position you started with when you added the butter (you do this each time you roll out again - so that your rolling pin is parallel to the open edges of the dough not the folded seam). Roll out into a 30cm square. Fold into thirds again, wrap with cling film and then refrigerate for another 30 minutes. 8 Repeat this step twice more, making sure you rotate to a right angle each time. Wrap and chill after each rolling. After the final folding, chill for several hours or overnight. 9 Roll the dough out into a 30cm square (you can go bigger if you want it to be a bit thinner - just make sure you keep it square). Cut the dough crosswise into thirds and then cut each third into thirds. Cut each small square diagonally to create two triangles. 10 Roll each triangle loosely, starting from the side opposite the point. Curve the ends inwards to create crescent shape. 11 Place on a tray, seam side down. Cover and prove somewhere warm for 30-50 minutes (until nearly doubled in size). 12 Brush with the beaten egg and bake in preheated oven at 200º for 15-20 minutes until golden brown. Nutrition Facts Serving size: Entire recipe (1268 grams).

Amount Per Serving Calories Calories From Fat (52%) Total Fat 244.44g Saturated Fat 149.1g Cholesterol 803.36mg Sodium 3374.56mg Potassium 718.8mg Total Carbohydrates 416.32g Fiber 13.61g Sugar 52.17g Protein 76.81g

2

4155.76 2146.43 % Daily Value 376% 746% 268% 141% 21% 139% 54% 154%

Thermomix

Breads and Pastries

Images

The dough, ready to go in the fridge.

Roll the dough out into a 30cm square.

The butter, rolled out and chilled.

Cover two thirds of your dough with…

Fold the non-buttered third over the…

Fold over the remaining exposed…

Roll the dough back out into a 30cm…

Roll and fold, roll and fold....

The dough, after it's rested in the…

Roll it out into a 30cm square (or…

The cuts - you may prefer to cut it…

Roll the triangle down from the…

3

Thermomix

Breads and Pastries

Rolled

Prooving

Done

An inside view - light and flaky.

The end result.

Bon Appetit!

4

Thermomix

Breads and Pastries

French Oatcakes 30 g Butter , chopped 75 g water ½ tsp salt

1 Tbs raw sugar 170 g oats ½ tsp bicarbonate of soda

Procedure 1 Pre-heat oven at 190 C. Line baking tray with paper. 2 Place butter, water, salt and sugar into mixing bowl. Heat 3 min/90 C/speed 3. 3 Add oats and bicarbonate of soda and mix 10 sec/speed 5. This creates a crumbly dough. 4 Tip onto ThermoMat and push together with hands. Roll out using baking paper on top of dough to as thin as possible. 5 Using MC as a cutter, cut rounds out and place on prepared tray. 6 Bake for 10 - 15 minutes until crisp (turning over if necessary). Allow to cool in turned off oven. Nutrition Facts Serving size: Entire recipe (282 grams).

Amount Per Serving Calories Calories From Fat (36%) Total Fat 36.06g Saturated Fat 17.48g Cholesterol 64.5mg Sodium 2130.26mg Potassium 737.49mg Total Carbohydrates 112.68g Fiber 18.02g Sugar 0.02g Protein 28.97g

876.4 312.06 % Daily Value 55% 87% 22% 89% 21% 38% 72% 58%

Recipe Tips Scottish Oat cakes are practically the same as these, just thicker and more crumbly. The sugar does not make them sweet, just nice yin yang thing going on!

5

Thermomix

Breads and Pastries

Fresh Egg Pasta 300 g flour 3 eggs (60g each)

1 Tbs olive oil A pinch of salt

Procedure 1 Place all the ingredients in TM Bowl and knead for 2 minutes. 2 Roll into a ball shape. Let it rest for 30-45 minutes under a bowl turned upside down. 3 Yes! This is all you'll have to do to prepare the dough to make those renowed Italian fresh pasta recipes! It is so easy with the help of Thermomix. Nutrition Facts Serving size: Entire recipe (464 grams).

Amount Per Serving Calories Calories From Fat (19%) Total Fat 30.71g Saturated Fat 7.02g Cholesterol 558mg Sodium 219.27mg Potassium 528.14mg Total Carbohydrates 230.01g Fiber 8.1g Sugar 1.37g Protein 49.83g

1425.84 272.42 % Daily Value 47% 35% 186% 9% 15% 77% 32% 100%

Recipe Tips Important Notes: Try to get a good quality flour. The two different flours which I used gave me 2 different results. I believe you'd guess which one was better. 60g egg for 100g of flour is a good ratio. You can prepare more or less amount of dough by sticking to the ratio. I wouldn't recommend you to go over 500g flour-5eggs to knead with Thermomix. If you need a larger quantity - if that's the case may God give you patience for later :) - prepare 2 or more doughs due to your needs. Change only flour and egg quantity, the amount of the oil won't change. Generally speaking 1 portion size of uncooked tagliatelle type of fresh pasta is about 120-150g whereas it is 180-200g for tortellini type stuffed pasta. As for dried pasta it is 80-90g. Of course the first set of the numbers are the recommended portions however noone can deny that the second set of the numbers look more appealing to the pasta lovers such as myself! :)

6

Thermomix

Breads and Pastries

Hazelnut Pastry 30 g 30 g 210 130 g ⅓

sugar 1 egg yolk raw or roasted hazelnuts 2-3 tbsp. water or orange juice plain flour 4 drops orange essence chilled butter, cut into chunks (optional) (make your own!) tsp cinnamon

Procedure 1 - Pulverize sugar for 3 seconds on speed 9 and set aside 2 - Put hazelnuts in bowl and mill for 15 seconds on speed 8 3 - Add flour, chilled butter, sugar, cinnamon and mix for 10 seconds on speed 6 until mixture becomes crumbly. 4 - Add egg yolk, water/orange juice and knead for 10-20 seconds on interval speed until it begins to stick together and become dough. 5 - Turn onto floured board or silicone baking mat and knead lightly. 6 - Cover in plastic wrap and refrigerate for at least 15 minutes before rolling out for use in recipe. 7 - Bake at 200°C or 400°F. Nutrition Facts Serving size: Entire recipe (12647 grams).

Amount Per Serving Calories Calories From Fat (8%) Total Fat 445.42g Saturated Fat 96.09g Cholesterol 180.11mg Sodium 216098.4mg Potassium 18418.43mg Total Carbohydrates 10010.49g Fiber 353.26g Sugar 30.05g Protein 1149.27g

Images

7

48177.69 3877.37 % Daily Value 685% 480% 60% 9004% 526% 3337% 1413% 2299%

Thermomix

Breads and Pastries

8

Thermomix

Breads and Pastries

Iced Puff Pastry 90 g ice cubes 180 g frozen unsalted butter, in pieces (to cut frozen butter, first heat knife blade in hot water.)

200 g flour ½ tsp salt 2 Tbs water

Procedure 1 Put ice cubes, butter, flour and salt into Thermomix in the order listed. Chop 7 seconds/speed 7. Mix 5 seconds/REVERSE/speed 5. Knead 3 min/intermittent dough speed while adding the water. 2 As shown in the video, compress into a bundle. Wrap in silicone mat or parchment paper and refrigerate for about 30 minutes before proceeding. 3 Preheat oven to 200°C/400°F/Gas. 6 (oven must be fully preheated). Proceed by rolling dough, dusting with flour as needed and folding repeatedly as shown in the video. Working swiftly, roll out so it makes a sheet of about 1 cm. in thickness. Cut into desired shapes or prepare vol-au-vents for filling. Brush with egg wash, milk or diluted cream. Bake for about 30 minutes. (For the first 15 minutes they will look soft and ‘wet’ but do not be discouraged as they will firm up and become crisp in the second half of baking.) Keep watch during the last few minutes and remove from oven when golden. (You can also remove from the oven after about 15 minutes to add a filling and return to finish baking.) Nutrition Facts Serving size: Entire recipe (323 grams).

Amount Per Serving Calories Calories From Fat (2%) Total Fat 1.96g Saturated Fat 0.31g Cholesterol 0mg Sodium 1170.33mg Potassium 215.44mg Total Carbohydrates 152.62g Fiber 5.4g Sugar 0.54g Protein 20.66g

9

728 16.39 % Daily Value 3% 2% 0% 49% 6% 51% 22% 41%

Thermomix

Breads and Pastries

Lavosh 125 40 2 2 1

g plain flour g wholemeal flour Tbs of sesame seeds table spoons of poppy seeds Tbs of chopped fresh herb (eg: oregano, rosemary)

1 tsp salt 125 g water 60 g olive oil

Procedure 1 Heat the oven to 160oC 2 mix all ingredients in the Thermomix bowl speed 5 for 5 seconds 3 set on closed lid position and knead for 1 minute 4 Take dough out of bowl and divide into 4 pieces 5 role each piece out thin.. Thin... THIN! Paper thin 6 Cut into long rectangles and Brush with oil and sprinkle with salt 7 Cook until brown. Nutrition Facts Serving size: Entire recipe (386 grams).

Amount Per Serving Calories Calories From Fat (57%) Total Fat 79.14g Saturated Fat 11.24g Cholesterol 0mg Sodium 4964.58mg Potassium 313.53mg Total Carbohydrates 117.7g Fiber 6.36g Sugar 2.5g Protein 15.83g

1234.48 701.84 % Daily Value 122% 56% 0% 207% 9% 39% 25% 32%

Recipe Tips HINT: roll out the pastry on the baking sheet you are about to use. It is a little tricky to transport the extra thin pieces to a tray otherwise LESSON: remember - do NOT cut on the Thermomix baking sheet! LESSON: the browner they are, the crisper they are - black is no good though

10

Thermomix

Breads and Pastries

New York Bagels Bagel dough

To

250 25 20 550 10 1

Boiling water 1 Tbs honey

g g g g g

water honey fresh yeast bread flour salt slightly beaten egg (approx 50g) 15 g melted butter (cooled at room temperature)

Top 1

boil

slightly beaten egg white Sesame, nigella, poppy, anise seeds... etc

Procedure 1 To prepare bagel dough, put water and honey in TM Bowl and warm for 1 minute at 37ºC on Speed 2 2 Add yeast and mix for 4 seconds on Speed 4 3 Sift in flour. Add salt, beaten egg and melted butter. Knead for 5 minutes 4 Transfer it into a bowl, cover with plastic film and let it rise for 1-1.5 hour 5 Press the air out, divide into 12 pieces and roll each into a ball shape (each will come around 75g) 6 Let them rest for 5 minutes 7 Flatten them a little by pressing with the palm of your hand. Make a hole in the center with your thumb and stretch them a little with your hands making the hole larger (it's better to have larger holes since the dough is quite elastic and they tend to get smaller 8 Place them in the floured tray 9 Cover with a clean tea towel and let them rest for 15-20 minutes 10 Bring water into boil in a large pan, add 1 tbsp of honey and mix 11 Add bagels one at a time. Cook 30 seconds each sides. 12 Put in a drainer (not paper towel cos it sticks) 13 Cover baking tray with baking paper and brush with a little oil 14 Place drained bagels in the tray 15 Brush with beaten egg white and sprinkle with some seeds as you wish 16 Bake in oven preheated at 200ºC for 20-25 minutes 17 Let them cool on wire racks Nutrition Facts Serving size: Entire recipe (924 grams).

Amount Per Serving Calories Calories From Fat (8%) Total Fat 22.88g Saturated Fat 9.25g Cholesterol 32.25mg Sodium 3963.43mg Potassium 826.26mg Total Carbohydrates 445.32g Fiber 18.67g Sugar 39.73g Protein 77.88g

11

2315.26 196.62 % Daily Value 35% 46% 11% 165% 24% 148% 75% 156%

Thermomix

Breads and Pastries

Images

Flatten and make a hole in centre

Cook bagels in water

Brush and sprinkle

Cool

roll each into a ball shape

Drain

12

Thermomix

Breads and Pastries

New York Rye Bread It has become one of my favourite bread recipes. I can say that it has also become the longest lasting bread among the ones I made. It was very tasty on the 4th day too. I couldn't continue my test since we finished it all on the 4th day:) 280 10 15 250

g g g g

water honey fresh yeast rye flour

250 5 25 1

g g g tsp

bread flour salt yogurt cumin seeds

Procedure 1 Warm water for 1 minute at 37ºC on Speed 1 2 Add honey and yeast. Mix for 4 seconds on Speed 4 3 Sift in flour. Add salt, yogurt and cumin. Knead for 4 minutes 4 Put it into a deep bowl, cover with plastic film and let it rise around 1.5 - 2 hours 5 Roll it and press the air out 6 Give it an oval shape 7 Press in the center with the palm of your hand as in the picture 8 Roll and transfer it onto an oven tray with seam side down 9 Cover with a damp cloth and let it rise for 1 hour 10 Make diagonal cuts on the top with a sharp knife 11 Bake in preheated oven at 220ºC for 35 minutes 12 Let it cool on the wire racks Nutrition Facts Serving size: Entire recipe (3312 grams).

Amount Per Serving Calories Calories From Fat (12%) Total Fat 48.22g Saturated Fat 26.24g Cholesterol 152.42mg Sodium 3722.83mg Potassium 7219.13mg Total Carbohydrates 561.24g Fiber 39.78g Sugar 11.78g Protein 194.79g

3444.18 429.18 % Daily Value 74% 131% 51% 155% 206% 187% 159% 390%

Images

Roll it and press the air out, Give it…

Press in the center with the palm of…

13

Roll and transfer it onto an oven tray…

Thermomix

Cover with a damp cloth and let it…

Breads and Pastries

Make diagonal cuts on the top with a…

14

Let it cool on the wire racks

Thermomix

Breads and Pastries

Oat Bread 100 g of rolled oats 330 ml boiling water 430 g white flour

salt 2 tsp dried yeast 30 g oil

Procedure 1 Put in the rolled oats. Milled it on speed 9 for 10 seconds. Add boiling water and wait until it had cooled to 37oC. 2 Why the extra water? (normally 300g for basic bread) - the oats would soak up some of the water while the water was cooling. 3 When cooled, add white flour, salt, yeast and oil. Then just process as normal. (mix for 5 seconds on 5. Then knead for 2.5 minutes on interval speed) 4 First thing you'll notice is that it is a sticky dough. Don't add flour, it is worth the extra 20 seconds it takes to grab the rest of the dough out of the bowl. Use olive oil on your hands to stop it sticking. 5 Let it prove twice, cook on 200oC for around 40 minutes (as always, every oven is different) and then let it cool for at least 15 minutes before cutting (IF you can) Nutrition Facts Serving size: Entire recipe (903 grams).

Amount Per Serving Calories Calories From Fat (16%) Total Fat 40.31g Saturated Fat 5.61g Cholesterol 0mg Sodium 972.2mg Potassium 812.17mg Total Carbohydrates 410.79g Fiber 16.51g Sugar 22.66g Protein 55.89g

2250.5 353.97 % Daily Value 62% 28% 0% 41% 23% 137% 66%

Recipe Tips Why is this different? It was delicious! And i was the SOFTEST bread I've made so far. 24 hours later it is STILL the softest bread I have made. Give it a go - it really is delicious!

15

112%

Thermomix

Breads and Pastries

Olive oil bread rolls 830 g strong flour 500 g water 20 g dried instant yeast or 25 g fresh yeast

50 g olive oil 15 to 25 g fine sea salt, to taste

Procedure 1 Weigh all the ingredients into the TM. 2 Mix 1 minute/50°C/Speed 3. 3 Knead 4 minutes/Dough Setting. Dough should be silky and elastic and no longer sticky. 4 Place dough in a large bowl, cover bowl with cling film and leave to prove 1 hour or until doubled in size. 5 Sprinkle a small amount of flour on work surface and tease the dough into a long wide rectangle. Cut into 35-40 pieces and place on baking sheets with parchment paper. Leave enough room for them to double in size as they rise, covered in clean tea towels. 6 Spray the rolls lightly with water and bake at 200°C for 10 minutes, then rotate tray and bake a further 5 to 10 minutes until golden brown. Yield: Makes 35 to 40 rolls Nutrition Facts Serving size: Entire recipe (585 grams).

Amount Per Serving Calories Calories From Fat (86%) Total Fat 52.24g Saturated Fat 7.1g Cholesterol 0mg Sodium 10962.2mg Potassium 196.5mg Total Carbohydrates 13.04g Fiber 6.1g Sugar 0g Protein 8.81g

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538.92 462.01 % Daily Value 80% 36% 0% 457% 6% 4% 24% 18%

Thermomix

Breads and Pastries

Savoury Oat Crackers 250 125 250 7

g g g g

rolled oats oil water Yeast dried or (1 Sachet)

250 5 20 30

g g g g

Soy, Wholemeal or Plain Flour salt sesame seeds to finish fresh grated parmesan cheese

Procedure 1 Mill oats 10 secs speed 8. Set aside. 2 Combine oil & water until emulsified 5 secs speed 5 3 Add yeast, then oats, flour and salt (plus grated cheese if adding) Speed 7 for 10 seconds until combined. (mixture will be moist) 4 Knead closed lid position, 2 mins on interval speed 5 Turn onto bread mat & allow to stand in a warm place approx 20 mins until moisture is absorbed & mixture has begun to rise. 6 Divide into 4 even portions and roll out very thinly between sheets of baking paper. (if too thick they will not be crisp when cooked) Trim edges. 7 Sprinkle with sesame seeds or parmesan cheese and firm down. 8 Mark into desired shapes with a knife or pizza cutter & pierce with a fork if desired. 9 Place into a cold oven, set temp to 160 C and bake approx 25 mins or until a delicate brown. 10 Turn off heat and leave to dry out thoroughly. Snap apart and store in an airtight container Nutrition Facts Serving size: Entire recipe (660 grams).

Amount Per Serving Calories Calories From Fat (60%) Total Fat 150.83g Saturated Fat 25.49g Cholesterol 26.4mg Sodium 2411.6mg Potassium 1114.15mg Total Carbohydrates 166.89g Fiber 26.5g Sugar 0.27g Protein 53.76g

2206.8 1324.67 % Daily Value 232% 127% 9% 100% 32% 56% 106% 108%

Recipe Tips Other flavours may also be added e.g. a couple of sundried tomatoes can be added at the kneading stage

17

Thermomix

Breads and Pastries

Sour Cream pastry 200 g Butter cubed 250 g plain flour

125 g sour cream this is half a cup

Procedure 1 Place butter and flour in TM bowl. Process at speed 6 for 8 secs. Do not over process at this stage. 2 Add sour cream and process at speed 6 for 6 secs 3 The pastry is now ready to use Nutrition Facts Serving size: Entire recipe (450 grams).

Amount Per Serving Calories Calories From Fat (63%) Total Fat 170.97g Saturated Fat 104.61g Cholesterol 430mg Sodium 4309.5mg Potassium 413mg Total Carbohydrates 198.12g Fiber 7g Sugar 0.12g Protein 24.45g

2386.5 1502.42 % Daily Value 263% 523% 143% 180% 12% 66% 28% 49%

Recipe Tips This pastry is so easy to handle and has great flavour, colour and texture. I use it to line a tin for a tray bake base. I also use it for a quiche base and for sweet or savoury fillings

18

Thermomix

Breads and Pastries

Spelt Tortillas Once you've eaten homemade tortillas, you won't want the bought ones! We have them quite often, especially when I haven't had time to make bread, and suddenly it's lunch time and everyone's starving! They are quick to make - you can make enough for six people in twenty minutes once you get the hang of rolling out the dough. If your kids are anything like mine, they'll be practically grabbing them out of the pan as they cook! If there are any left over, store them in a plastic bag in the freezer - they heat up good as new. 2 cups (300g) spelt flour 1 tsp sea salt

2 Tbs olive oil ½ cup water

Procedure 1 Mix together in food processor or Thermomix until blended: 2 spelt flour (I use either white spelt flour mixed with about a third wholemeal, or stoneground spelt flour with the bran sifted out. If you use more than half wholemeal, they will be a bit crumbly.), salt and baking powder (optional, but I think they're nicer with) 3 Add and process until completely mixed: 4 Add olive oil 5 With processor/Thermomix running on medium speed (Thermomix speed 6), add water in a slow stream, until dough forms a soft ball. Let it process on med. speed for about 5 seconds more. - approx. ½ cup water (may need more or less, depending on type of flour) 6 Poke dough with your finger - it shouldn't be overly sticky, but it should be nice and soft and stretchy (see picture) - if it's too hard, the tortillas will be thick and tough. (And if it's too sticky they'll be hard to roll.) Add more flour or water if you need to. 7 Heat up your pan - you can use an electric frypan, or a large iron skillet. It needs to be quite hot - between hot and medium hot. After you've cooked one you'll know whether it needs to be turned up or down. Don't put any oil in the pan. 8 While the pan's heating up, sprinkle some flour onto a silicon baking mat (or the counter-top) and pinch off a ball of dough, about 1 inch or so in diameter. Squish it into the flour, coating both sides, then roll out with rolling pin, flipping it over back and forth to keep it from sticking. (You'll use quite a bit of flour for rolling them out.) Don't worry if they're not pretty circles - rectangles are fine, all tastes the same. Roll it as thin as you can, only a couple of millimetres thick. 9 Dust it off a little if it's too floury, carefully peel off silicon mat, and place in hot, dry pan. While it starts to cook, begin the next one, reflouring the mat first... but keep an eye on the pan, turning the tortilla over once it starts to bubble. It should have little brown spots on it. It only takes a few seconds per side - if the heat's too low, they'll be hard and crunchy, so cook them hot and quick for nice soft ones. (I use a wooden spatula to turn them over, or just grab the edge with my fingers and flip them over.) 10 As the tortillas cook, put them on a dinner plate inside a plastic bag, and close it up after you put each one in. This keeps them soft and warm until you're ready to eat. (That is, if the kids don't eat them all as you make them!) 11 Spread with butter/dairy-free cream cheese/mayo/avocado, add fillings, roll up and enjoy! Nutrition Facts Serving size: Entire recipe (176 grams).

Amount Per Serving Calories Calories From Fat (84%) Total Fat 28.44g Saturated Fat 3.73g Cholesterol 0mg Sodium 21876.09mg Potassium 1.46mg Total Carbohydrates 9.6g Fiber 1.44g Sugar 0g Protein 1.44g 19

302.52 253.16 % Daily Value 44% 19% 0% 912%