Sundried Tomato Pull a Apart Bread

This is the perfect bread to take on a picnic. There are endless options to change the filling to your tastes.....spinach and feta, olives, roasted capsicums etc or even a sweet version with cinnamon and sultanas. I'm thinking that I will try to make them into smaller pull a parts and add Miss 5's favourite fillings for her school lunchbox.

Dough
300g warm water
1 Tbsp yeast
520g Bakers Flour
1 tsp salt
1 tsp sugar (increase if making a sweet version - approx 2 Tbsp)
20g Olive Oil


Add warm water and add yeast to TMX Bowl

Add flour then salt, sugar and oil and mix
Sp 4 / 4-5 sec (approx until all combined)
Set dial to Closed position and Knead for 2 mins

Leave the dough to prove in a warm place
Once risen to approximately double its size, roll it out to size of 2x A4 pieces of paper


Filling
100g cheese
1/2 cup Sun-dried tomatoes
1/2 red onion
2 rashers of bacon (leave out or substitute for a vegetarian version)

Grate Cheese
Sp 9 / 4 sec - spread across rolled out dough

Chop Sun-dried tomatoes 
Sp 5 / 3 secs - spread across rolled out dough

Chop onion and bacon
Sp 5 / 3 sec
Add oil and saute
100 degree / 3 mins / Sp 1 - spread across rolled out dough

Once filling ingredients are spread out over dough, cut into long strips. Then take the end of one strip and gather it folding back and forth. Then place in a spring-form round tin. Continue until all strips are folded and in tin. Best to leave a few gaps for the dough to rise.

Turn oven on to 200 degrees and put tin straight in. Whilst oven is warming up the dough will also rise for a second time. Cook for approx 30 mins but keep and eye on it and remove when top is golden brown.

Lazy Leftover Deconstructed Roast Pie

This is a version of of Quirky Cooking's leftover roast meat pie.  Mine is for the lazy ones among us.  I usually do this quickly on a monday after work when we've had roast lamb or beef on a sunday night.

Ingredients
1 or 2 sheets of frozen puff pastry depending on how many you wish to feed
1 clove garlic
1 onion
1 carrot
1 stick celery
1 tbs coconut oil
handful mushrooms if you have them
A few leaves of kale if you have it chopped up
leftover roast meat cut into bite sized pieces
leftover roast vegies (including any mash or rice)
leftover gravy
stock concentrate
water
2 tbsp flour of choice (cornflour, spelt, rice flour) to thicken

1. Preheat oven 180 degrees and take puff pastry out of the freezer to thaw
2.Garlic 3 sec sp7
2. add onion, carrot, celery (I also had some zucchini that needed using) 5 sec sp 5
3. add coconut oil 100 degrees 3 minutes sp1
4. add mushrooms 10 sec sp 3
5. cook 100 degrees 2 minutes sp 1
6. add kale, meat, roast veg, gravy, flour and top up the bowl with some water and add a little stock concentrate.  100 degrees 10 minutes reverse soft (may need longer to thicken up)
7.  Carefully cut pastry sheets into 4 squares.  Place on a lined baking tray and pop into the oven.
8.  Serve pie mixture in a bowl topped with square of pastry

Baked Beans

We always seem to eat so well when Mim and I go away together with thermomix in tow. This morning we had eggs and baked beans so i thought i would add the recipe so I can remember to make them when i get home. It's a recipe from Quirky Jo and I'll leave it for Mim to make her changes in the comments...

Ingredients
1 brown onion
2-3 bacon rashers
30g olive oil
1000g pre-cooked beans - tinned would be fine but ones you've cooked have to be better. Mim used red kidney beans
1 400g tin crushed tomatoes
60g tomato paste
1/4 tsp mixed spice
2 bay leaves
25g molasses
25g rapadura
1tsp sea salt
Pepper
100g water

Method
Place onion and bacon in thermomix bowl chop 2-3secs Sp5
Add oil and cook 5mins, 100deg, sp1
Insert butterfly and then add all other ingredients and cook 15mins, 100 deg, sp1 (add water to desired consistency)
 Remove bay leaves and serve

Sweet Potato, Chickpea and Chia Burgers

These are really yummy and definitely don't leave out the healthy tomato sauce

400g sweet potato, chopped (no need to peel)
400g can chickpeas, rinsed
2 spring onions 
1/2 lemon peel (just use veggie peeler to take off half the lemon)
1 garlic clove, peeled
2 eggs 
1 tsp ground cumin
few sprigs parsley 
2 tbs chia seeds
oil to cook

Tomato sauce

few broccoli florets
1 carrot
few mushrooms
3/4 tin organic chopped tomatoes
heaped tbs tomato paste
tsp veggie stock concentrate 
   
Bread rolls
Lettuce
Tomato
Cheese
1.  Place chopped sweet potato in Varoma tray.  Fill TMX bowl with 1L water and steam for 20 minutes on Varoma setting, speed 4.  Set aside.
2.  Empty and dry bowl.  Place spring onions, lemon peel, parsley and garlic in TMX bowl.  Chop on speed 7 until you no longer hear chopping noise.  Scrape down and repeat if necessary until finely chopped 
3.  Add sweet potato, chickpeas, eggs, cumin and chia seeds.  Press turbo until all ingredients combined but with a bit of texture left in the mix.  Scrape mix out into another bowl to have the TM bowl free for making the tomato/veg sauce.  No need to clean.
4.  Heat frypan over medium heat and place patty sized balls into pan. When browned, flip carefully with spatulaand cook until warmed through.  Repeat with remaining mix.
5.  While cooking the patties, place carrot, broccoli and mushrooms into TMX bowl and chop on speed 5 for 5 seconds.  Add tomatoes, paste and stock concentrate and cook at 100 degrees, speed 2 for 10 minutes.  Set aside.
6.   Assemble burgers by spreading tomato sauce onto bun, top with patty and remaining topping ingredients of your choice.

Salmon Patties

120g brown/white rice
1 shallot, peeled and halved
Handful or fresh parsley, coriander or dill
400g tinned pink salmon, well drained
2 eggs
50g sour cream
Salt, to taste
1 tsp paprika
1 tsp Dijon mustard

Place rice in dry TM bowl and mill for 3 mins, speed 9. Set aside.
Place onion and herbs in bowl and chop 6 secs, speed 5 (scrape down part way through).
Add salmon, eggs, sour cream, salt, paprika, mustard and rice flour. Mix 10 secs, speed 3.
Heat oil in pan. Divide mix into twelve equal potions and flatten with the back of a spatula. Fry for about 4 mins on each side until golden.
Good with sour cream and sweet chilli sauce.

Lettuce soup

Lettuce soup - more delicious than it sounds.
This recipe is from the Thermomix Festive Flavour cookbook which was my first cooking class just before my thermomix was delivered.

Ingredients
500g water
1-2 tbsp veg stock concentrate
8-10 green butter lettuce leaves roughly chopped - it's the butter lettuce leaves that give the soup a real buttery flavour so not sure how well it would work with other lettuce leaves
1-2 spring onions or shallots
30g butter
1 large potato peeled and roughly chopped
salt and pepper
1MC cream or yoghurt
fresh mint to garnish

Method
1. Place 400g water, stock, lettuce, spring onions and butter in bowl and mix sp9 for 10seconds
2. Add potato and cook for 15 mins 100degrees sp2
3. Check potato, if cooked, add s&p, cream and remaining water adn puree for 30seconds slowly up to sp9