Tuesday, December 24, 2013

Thermomix gingerbread

I have made about four different batches of gingerbread in the last month, Christmas cut outs for teachers and ninja bread men for Sifu at Kung Fu.

Good gingerbread needs to be easy to work with, not get tough if the kids use it as playdough, not be too crumbly when packaged and be delicious at the end.

This is the winner hands down

Put in the Thermomix bowl:

125g butter
75 g dark brown sugar
175g golden syrup

Heat for 4 minutes at 50 degrees, speed 1

Add dry ingredients to bowl

450g plain flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1 teaspoon bicarb soda

Top with 1 egg beaten lightly with a fork in a cup
1 teaspoon vanilla paste

Mix 10 seconds on speed 6, push down sides, .mix a further 10 seconds, push down sides mix 5 seconds

Knead 30 seconds on interval setting

Turn out onto floured board. Knead lightly, wrap in cling film and refrigerate for 30 minutes,
Roll out on floured board or silicon mat and cut into shape

I have a great selection of cutters - look after your cutters they are so precious. If you wash them while your biscuits bake you can pop them in the cooling oven to make sure they dry out properly.

Bake 10-12 minutes until they are just starting to change colour. Take out and cool on racks.

You can decorate with edible ball bearings before they go in the oven or royal icing (1 egg white and 1 cup icing sugar) after they come out

Give to teachers, friends, neighbours and the postman

Merry Christmas everyone!

Something with seafood

That's the Australian Christmas isn't it?

We picked up Red Spot prawns this morning so I don't have a photo but I DO have a recipe

Seafood sauce:
3 tablespoons tomato sauce
1 cup whole egg mayonnaise
2 teaspoons Worcester sauce
1 teaspoon Tabasco sauce
1 lemon, juiced

Place all ingredients in Thermomix, press turbo, scrape down sides and repeat 2-3 times.
Store in fridge until required 

Here is a stock image from our favourite seafood supplier

Tuesday, December 17, 2013

Crunchy curry coleslaw

Are you all looking for interesting salads to include at mealtime over the Christmas period?

I was inspired to make this little gem by the 4 Blades Podcast episode 27 Simple Summer Salads If you aren't listening to these guys cook their hearts out while you stroll around the river of an evening then you really should give it a go. They are in hot competition with my favourite Doctor Who podcasts and that is a sad addiction I should not even mention on a cooking blog

So anyway I read Bec's ideas here as well as the show notes and the original recipe mentioned which is here

And then I made it up as I went along (which is usually what happens here at Cafe Disarray)

Take: a handful of parsley (stalks and all), some coriander (I used 4 leaves of sawtooth coriander from the garden) and 40 g green onions (I only used the tops)

Chop 4 seconds at speed 10 and scrape down the sides

Add what Bec calls the "choppy bits"

I like to put carrot and apple in the bottom because big chunks of cabbage don't bother me so much. So I put in a medium carrot in chunks and a small red apple.

 Top with 1/4 small cabbage - up to about 3/4 full. Cabbage is in chunks too like this:

Chop at speed 4 for 6-8 seconds - watch carefully and stop chopping if necessary so it is only chopped not blended

Add the other ingredients: 
80g sultanas
80g frozen peas
60g almonds (I used whole because that is what we had but slivered would be nice)
4 tablespoons mayonnaise
3 teaspoons curry powder (I used Keens)

Stir on reverse speed 4 for 4 - 6 seconds
That's it. Done. Have a glass of wine while the man does the barbecuing.