Thermomix Sourdough Bread

(I used the TMX baguette recipe for this.)

Ingredients:
1. 330gm water
2. +/-500gm high protein bread flour
3. 150gm sourdough starter
4. Salt

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1. Place water into TMX jug and set 2min/37C/speed 2.

2. Add the flour, salt and sourdough starter and knead for 3 mins.

3. Place the dough into a bowl and let it rise.

4. Once it has risen, punch it back down and place it in the fridge for 24 hours.

5. Line a baking tray with baking paper.

6. Take out the dough from the fridge and knock the dough back down and place it on the baking tray. Allow it to rise for another 2 hours. Using a sharp knife, cut some lines on the top of the dough.

7. Preheat oven at 250C.

8. Bake for approximately 35mins or until golden brown.

9. Allow to cool.

Bon appetit!

Thermomix Pandan Flavoured Bread

Ingredients:

1. 50gm sunflower oil
2. 80gm milk
3. 1/2 teaspoon yeast
4. 1 teaspoon of brown sugar
5. 1/2 teaspoon of sea-salt
6. 20gm of pandan leaves extract (for recipe, click on the LINK)
7. 400gm of organic high-protein bread flour

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1. Place the milk, oil, yeast and sugar into the TMX jug.

2. Set 2minutes/37C/Speed 2.

3. Then add the pandan extract.

4. Set 2 minutes/Speed 1.

5. Add the flour and salt.

6. Set the kneading function for 3 minutes. (If the dough is too crumbly, add some water until it forms a smooth dough. If it is too wet, add some flour until it becomes smooth.)

7. Knead for another 5 minutes.

8. Pour the dough out onto an oiled bowl. Leave it aside for approximately two hours for it to rise.

9. Once it has risen, knock it back down.

10. Divide the dough into two parts, place them into loaf pans and allow it to rise again.

11. Preheat the oven at 180C.

12. Bake for approximately 1/2 hour or until it is golden brown.

13. Once done, allow it to cool before slicing the bread.

Bon appétit!

Chickpeas Pita

Ingredients:

1. 500gm of organic high protein flour
2. 270gm of chickpeas (grounded into fine flour) (I used a food processor)
* Not everything will be grounded into fine flour. I am fine with that as it will give the pitas a crunchy texture.
3. 1 teaspoon of sea-salt
4. 3 stalks of spring onions (scallions) (finely chopped)
5. 1 big onion (chopped finely)
6. Dry yeast (1 tablespoon)
7. 1 teaspoon of brown sugar
8. 1 cup of warm water

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1. In a small bowl, mix the warm water, sugar and dry yeast. Stir and leave aside for about 15 minutes until the mixture becomes foamy.

2. In a large mixing bowl, mix the flour, grounded chickpeas, sea-salt, spring onions, big onion and the yeast concoction. Knead into a smooth dough. (*Add more water if not enough. And if too mushy, add more flour.)

3. Place aside and cover the bowl with a cling film for about 1 hour until it doubles in size.

4. Knock the dough back down and split the dough into golf-ball sizes.

5. Flatten the dough into round, flat pieces.

6. Preheat oven at 240C.

7. Place the flattened pieces of dough onto a baking tray lined with baking paper.

8. Bake for about 15 minutes.

9. Serve when it is warm.

Bon appétit!

Grounded chickpeas flour.

Before baking.

Yummy-licious pita!

Very-High-Level-Salicylate Home-Made Pizza

Ingredients:

For pizza topping:

1. Traffic-light colored (red, yellow, green) capsicums (3) - very high in salicylate
2. 3 large tomatoes - very high in salicylate
3. 1 big onion - moderate in salicylate
4. 200g fresh mushrooms - moderate in salicylate
5. 200g minced chicken (marinade with sea-salt)
6. 1 teaspoon sea-salt
7. 2 tablespoons sunflower oil

For pizza base:

1. 500g organic high-protein bread flour
2. 1 packet of instant yeast
3. Sea-salt
4. Brown sugar
5. 1/2 cup sunflower oil
6. 1 cup of warm water
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1. Before you prepare the pizza topping, prepare the base first.

2. Pour the pizza base ingredients into a large bowl and mix them thoroughly.

2. Sprinkle some flour on the counter top and knead the dough until smooth.

3. Place the dough back into the large bowl, cover with a damp cloth and leave aside for about 2 hours for it to rise. (While waiting for the dough to rise, cook the pizza topping)

4. Knock the dough back down and knead again for about 5 to 10 minutes.

5. Divide the dough into 4 balls.

6. Roll the balls flat with a roller. 

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1. Wash the capsicums and tomatoes.

2. Slice the capsicums into thin slices and cut the tomatoes into 4 quarters.

3. Slice the big onion and fresh mushrooms into thin slices.

4. Heat the wok or pot and pour the sunflower oil into it. 

5. Add the capsicum and big onion and fry until slightly soften. 

6. Add the minced chicken, tomatoes and mushrooms and fry until chicken is cooked and vegetables are softened. Season with sea-salt. Stir again. 

7. Set aside.

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1. Preheat oven at 210C.

2. Add the cooked toppings onto the pizza base.

3. Cook for 25 minutes or until slightly browned.

4. Allow to slightly cool before serving.

Bon appétit!

I also made a sea-food pizza!

If you can tolerate cheese, you can sprinkle some cheese over the pizza topping just before baking it. Mine was cheese-free.

Salicylate-Free Mini Buns

I deleted the previous post by accident, so here it is again!

Ingredients:

1. 1kg of organic high-protein bread flour

2. 1/2 cup of sunflower oil

3. 1 teaspoon of sea-salt

4. 1 packet of instant yeast

5. 1 cup of warm water

6. 1 teaspoon of cane sugar

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1. Pour all ingredients into a large bowl and mix them thoroughly.

2. Sprinkle some flour on the counter top and knead the dough until smooth.

3. Place the dough back into the large bowl, cover with a damp cloth and leave aside for a out 2 hours for it to rise.

4. Knock the dough back down and knead again for about 5 to 10 minutes.

5. Divide the dough into small, round balls.

6. Place them on baking trays and allow them to rise.

7. Preheat oven at 200C.

8. Bake mini buns for about 20 minutes or until slightly browned.

9. Allow mini buns to cool on trays.

10. Serve them warm with butter!

Bon appétit!

Clay-Pot Rice Buns!

I thought of a new recipe this week. Thought I give it a try. And it was worth the try as it was so yummy, and delicious! I made buns that had clay-pot rice as fillings.

Here is the link for the salicylate-free clay pot rice.

BUN RECIPE

Ingredients:

1. Organic high-protein bread flour (500g)

2. Instant yeast (1 teaspoon)

3. A pinch of salt and brown sugar

4. A cup of warm water

5. 1/2 cup of sunflower oil

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1. In a large bowl, pour the flour, yeast, salt, sugar, sunflower oil and water.

2. Mix them together until everything is well blended.

3. Knead the dough for 15 minutes and set aside for 2 hours for it to rise.

4. Cover the large bowl with a damp cloth.

5. After 2 hours, knock the dough down and knead again.

6. Cover with damp cloth and leave aside for another 45 minutes.

7. Knock the dough down again and divide the dough into 8 round balls.

8. Flatten each ball with a rolling pin.

9. Place 2 tablespoons of clay-pot rice, bring the edges together and seal the bun securely. (You do not want the fillings to spill out during baking time!)

10. Place buns in pre-heated oven (200C) and bake for 30 minutes or until buns are slightly browned.

11. Serve while warm.

Bon appétit!