Bread, Dough and Pastry

Yorkshire Pudding Batter

You can use this batter for basic crepes, pancakes, popovers (recipe here soon) or make it to go with the delicious Chicken Sausage Toad in the Holders recipe.  You won’t be sorry!!

Ingredients

200g eggs (approx 3 large)

Pinch pink salt flakes

200g plain flour

350g milk

75g iced water

Method

Place all ingredients except for water into TM bowl and blend for 30 seconds on speed 10

Scrape down sides of bowl and lid and repeat.  Allow batter to rest in bowl for at least 10 minutes

Just prior to cooking add ices water and blend for 10 seconds on speed 10

If making crepes or pancakes, butter a flat frying pan and heat to a medium heat.  cook each crepe on both sides until edges are just slightly browned.  Keep covered until ready to use.

Serves: 4

Approximate Calories per serve: 296

Chicken Sausage Toad in the Holders

TH Chicken Sausage Toad in the Holder

This is comfort food if ever there was one!  Delicious, yummy, kid friendly – you will love it!!

 

Ingredients

500g chicken thigh fillets

1 quantity of Yorkshire Pudding Batter

3 cloves garlic

1 onion halved

2 – 3 sprigs thyme, plus extra for garnish

2 teaspoons pink salt flakes

2 teaspoons freshly cracked black pepper

50g duck fat

100g dry breadcrumbs

Extra Virgin Olive Oil (if needed)

Method

Cut chicken into 3cm cubes and place on a plate in the freezer for about half an hour, to allow it to start to freeze (make sure chicken is spread evenly on the plate – not in one big lump, as I first did :-()

Pre-heat oven to 220ºC and grease 18 – 20 muffin tin moulds.  Set aside

Pre make the Yorkshire Pudding Batter and set aside in a jug in the fridge

Place garlic, onion, thyme (leaves only) salt and pepper into TM bowl and chop for 4 seconds on speed 8

Add duck fat, breadcrumbs and semi frozen chicken and blend for 10 seconds on reverse speed 8.  Use spatula to help incorporate.  You may need to blend for another 10 seconds on reverse speed 8, to ensure you have a chunky but well combined consistency

Form small balls of sausage with wet hands and place in each of the prepared muffin moulds

Drizzle with a little oil and place in the hot oven for 15 minutes until very hot and fragrant

Working quickly, remove trays from oven, pour cold batter into each muffin mould, covering the sausage as much as possible

Return to the oven for 15 minutes until well puffed and golden

Serve with additional thyme leaves as garnish

**The trick to puffed and light Yorkshire pudding is very hot fat and speed.  The faster you get the batter on to the hot fat and back into the hot oven the puffier the result you will get

I also used less pepper as my kids love these, but don’t like the spice!

Serves: 4

Approximate Calories per serve: 510

 

Pizza Bases

 

Who doesn’t love a yummy slice of pizza?  This pizza is perfect, as you get to make the base as thick or as thin as you desire.  Plus, you get to put the toppings on to make it as healthy, spicy, meaty, veggie as you like!  See – told you it was perfect!!

Pizza Dough 2

Ingredients

350g luke warm water

7g dry yeast sachet

2 tablespoons fruity olive oil

600g bakers flour

2 teaspoons salt

1 teaspoon sugar

Method

Place water, yeast and oil into thermomix bowl and mix for 5 seconds on speed 3

Add flour, salt and sugar and mix for 6 seconds on speed 8 

Set dial to closed lid position and knead for 2 minutes on interval speed

Transfer dough to a floured bowl  and sprinkle some flour on top too.  Cover loosely with glad wrap and then a tea towel and place in a warm area to rise.  Let the dough rise to double its volume (this can take  about 1 hour)

Knock back the dough and regather into a ball.  Divide into 4 balls and let them rest for about 15 minutes

Form your pizza and add your favourite toppings

Bake in a hot oven (220°C) until cooked – cooking time depends on toppings used.

**You can freeze unused dough by wrapping in plastic and placing in the freezer.

Serves: 4 bases

Approximate calories per serve (base): 616

Hot Cross Buns

In recognition of Easter, I decided to try my hand at making hot cross buns.  These ones turned out perfectly, and they are a really nice size – not too big.  Feel free to add mixed peel or currants, or even choc bits to your buns.  Mine are just with sultanas only, as that is the way I like them.   Happy Easter!!

Hot Cross Buns

Ingredients

125g milk

35g butter

250g bakers flour

10g salt

25g sugar

1 egg

7g yeast sachet

1 teaspoon cinnamon

1 teaspoon nutmeg

1/4 teaspoon ground cloves

100g sultanas

Cross Paste

80 g water

1/2 cup flour

2 teaspoons sugar

Glaze

2 tablespoons boiling water

2 tablespoons sugar

Method

Place milk and butter into thermomix bowl and cook for 1 minute at 80°C on speed 2

Add flour, salt, sugar, egg, yeasty, cinnamon, nutmeg and cloves. Mix for 10 seconds on speed 4, then knead for 3 minutes interval speed.

Add sultanas in last 30 seconds of kneading

Place dough into a bowl and cover with plastic wrap and a tea towel and place in a warm place for approximately an hour to rise until doubled.

Roll out dough onto a floured surface to about 2-3 cm thickness.  Use MC to cut out buns and a place on a lined baking tray

Place buns closely together on tray.  Fill a small plastic bag with cross mixture, and pipe a line lengthways and width ways through the middle of the  and vertically across all buns at nice to make crosses.

Place buns in cold oven, and set temperature to 220°C and cook for approximately 15 minutes, until lightly golden.

While still hot, bush tops of buns with sugar syrup.

 

Serves: 24

Calories per serve:71 per bun 

Mini Bacon and Corn Quiches

This is another lunch box/after school snack I made this week.  I think the home made pastry really improves the flavour of these, and it is so quick to do in your thermomix.  But if you really don’t want to make it yourself, then just buy the frozen short crust pastry.

Mini Bacon & Corn Quiches

Ingredients
Pastry
200g plain flour
100g chilled butter
¼ teaspoon salt
50 – 60g chilled water
Filling
300g cheese
½ brown onion
200g bacon
10g oil
3 eggs
150g cream (or evaporated milk for a healthier version)
125g super sweet corn
salt & pepper

Method

Pre heat oven to 200°C

To make the pastry:

Place flour, butter and salt in thermomix bowl and mix for 10 seconds on speed 6, until mixture resembles breadcrumbs

Set dial to closed lid positon

Add 50g water and knead for 20 seconds on interval speed to form a dough.  Add more water if needed.

Turn mixture onto a floured silicone mat and knead lightly.

Roll into a ball and cover in plastic wrap and place in fridge for about 15 minutes.  (I started making the quiche filling while the pastry was in the fridge)

Once chilled you can roll it out to about 2mm thickness and cut with a cookie cutter or glass so each piece is just a bit bigger than a patty pan tin hole.

Once all holes are filled, place in oven for about 15 minutes.  Remove from oven and press into holes to remove any air bubbles (I use a small ladle). Set aside.

To make filling:

Place cheese in thermomix bowl and grate for 8 seconds on speed 4

Rinse bowl, then add onion and bacon and chop for 5 seconds on speed 5

Add oil and cook for 5 minutes at 100°C on reverse + soft speed. Set aside

Rinse bowl and allow to cool (this is when I removed pastry from the fridge and rolled it out, which gave time for bowl to cool)

Place eggs, cream and salt and pepper in bowl and mix for 15 seconds on speed 2

Fill partly cooked pastry cases with bacon mixture, add some corn and top with cheese.  Carefully pour egg mixture on top and place in oven for about 30 minutes or until golden.

Serves: 24

Approximate calories per serve: 150

Pikelets

On the first day my daughter went to kindy, her friend had pikelets for morning tea and I got serious lunch box envy!  Is it ok to want what a four year old is having???  I think I must have had a bit of a deprived childhood as I don’t EVER remember having pikelets cooked for me or my brothers, so when I saw pikelets in the other lunch box I had to make sure my daughter was not as deprived as I was.  So that afternoon we made pikelets together!  My beautiful boy was pretty happy with them too!

Pikelets

Ingredients

20g butter
140g SR flour
Pinch salt
40g sugar
¼ teaspoon bi-carbonate of soda
1 ½ MC sour milk (if fresh, add 1 teaspoon vinegar)
1 egg

Method

Place butter in thermomix bowl and melt for 40 seconds at 50°C on speed 4

Add remaining ingredients and mix for 30 seconds on speed 5

Heat a non stick pan on medium heat and either grease with a little dob of butter or a spray of canola oil.  Place spoonfuls of pikelet mixture onto pan, and when bubbles appear turn over and cook the other side.

You can serve these with jam and butter, but we had them plain.

Serves: 25

Approximate calories per serve: 35

**Just in case you need reminding – MC is the clear Measuring Cup on the lid of your thermomix

Chicken & Vegetable Sausage Rolls

If you are anything like me, then you are already trying to think of new and interesting goodies the kids can have in their lunch box, which is on the healthy side, but will make them happy too.  I have decided to cook a new lunch box /after school snack each week that I can freeze, so there is always a selection of healthy(ish) food for lunch boxes or when friends pop over.  This is the start of my baking adventures!

Chicken & Vegetable Sausage Rolls

Ingredients

1 carrot
½ – 1 zucchini
½ red onion
bunch of parsley
500g chicken skinless boneless chicken thigh
70 g fresh wholemeal breadcrumbs (or two slices of bread to be made into breadcrumbs)
1 egg (plus 1 extra egg lightly beaten)
5 sheets frozen puff pastry
Sesame Seeds

Method

Place chicken and parsley into thermomix bowl and in mince 10 seconds on reverse speed 8.  Repeat if needed.

Add carrot, zucchini and onion and chop 3 seconds on speed 5

Add minced chicken, breadcrumbs and egg and combine for 20 seconds on reverse speed 5

Place just thawed puff pastry sheets on a bench and cut in half.

Divide chicken mixture into 5, and then place half lengthwise along the centre of each piece, and repeat with other side.

Fold over pastry to make a roll, and ensure seam is underneath.  Repeat with remaining pastry and filling

Cut rolls in half and then into thirds (so you have 6 small sausage rolls from each roll)

Place rolls on a baking tray lined with baking paper.  Cut a slit into each roll and brush with beaten egg and sprinkle with sesame seeds (if using)

Bake for 25 – 30 minutes until rolls are lightly browned

Serves: 60

Approximate calories per serve: 65  

Cherry Tomato Foccacia

This is my foccacia with cherry tomatoes that I am often asked to bring to bbq’s.  It is easy to make in the thermomix, and with the addition of my ‘secret’ ingredient (golden syrup – shhhhh) it is delicious.  Try stopping at only once slice – especially when it is still warm from the oven.

Ingredients
20g Parmesan Cheese
250g warm water
1 sachet dry yeast
40g Olive Oil
300g Bakers Flour
Pinch Salt
15g Golden Syrup
Handful fresh herbs (I usually use basil, but use whatever you like)
1/2 punnet cherry tomatoes

Method

Place cheese in bowl and grate 5 seconds at speed 5 (until grated).  Set cheese aside.

Place water, yeast and oil in bowl and mix for 5 seconds at speed 6.  Carefully remove lid and scape down.

Add flour, salt, cheese and golden syrup and mix for 20 seconds at  speed 6.  Scrape lid and set dial to closed lid position.  Knead for 2 minutes at interval speed.  Add herbs through lid in the last minute of kneading to combine.  Remember to stay close to your thermomix while using interval speed – as the dough is heavy the machine can move.

Remove dough from bowl (see my tip here if you need help removing all the dough from the bowl) and place it in an oiled bowl.  Spray some Glad Wrap with oil and place this over the top of the bowl.  Then cover the whole bowl with a tea towel and place in a warm area for about 1 hour, until dough has doubled in size.

Foccacia - 2

After dough has risen, punch dough and give a quick knead while still in the bowl.

Line a baking tray with baking paper and shape the dough onto the middle of the tray.

Using the same oiled Glad Wrap, cover again and keep warm with tea towel.

Foccacia - 4

Pre heat oven to 220 C (Dough will rise again while oven is pre heating)

Cut cherry tomatoes in half, and once oven has preheated and dough has risen, poke cherry tomatoes into dough.

Foccacia - 5

Spray with olive oil and sprinkle generously with salt flakes

Place in oven for 25 – 30 minutes, until the foccacia is golden and sounds hollow when tapped.  Allow the foccacia to cool slightly before you serve it (with love…)Foccacia - 6

 Serves: 8

Approximate Calories per serve: 195

By |February 6th, 2013|Bread, Dough and Pastry|1 Comment