1 teaspoon Sugar
2 teaspoon Dried instant yeast
400 g Plain flour
30g Extra virgin olive oil
1 teaspoon Salt
50g Parmesan cheese, crust removed and cut into pieces (3 cm)
100g Cheddar cheese, cut into pieces (3 cm)
25g brown onion
2 Garlic cloves
1 Tomato, cut into quarters and deseeded
100 g tomato paste
1 teaspoon Oregano, dried
150g Ham slices, cut into strips
50g Salami (mild), cut into strips
Milk, for brushing
Place water, sugar and yeast into mixing bowl and heat 2 min/37°C/speed 2.
Add flour, oil and salt and knead 2 min/kneading setting. Transfer dough onto a lightly floured work surface and shape into a ball. Transfer into a bowl and cover with a kitchen towel. Set aside to prove until doubled in size (approx. 1 hour). Clean and dry mixing bowl.
Pizza pocket filling
Preheat oven to 200°C. Line 2 baking trays (30 x 40 cm) with baking paper and set aside.
Place cheeses into mixing bowl and grate 10 sec/speed 8. Transfer into a bowl and set aside.
Place onion and garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Add tomato, tomato paste and oregano and blend 5 sec/speed 8. Transfer into a separate bowl and set aside.
Divide dough into 16 equal portions (approx. 40 g each). Roll dough out into circles (approx. 10 cm diameter). Leaving a 3 cm boarder, spread 1 teaspoon of the reserved tomato mixture onto each circle. Top with ham, salami and reserved cheeses. Fold dough over to form a half circle, ensuring filling is enclosed. Press edges together to seal. Place onto prepared baking trays and brush with milk. Bake for 15-20 minutes (200°C), until golden brown, then serve warm.
Adapted from orginal recipe
Lelah is super proud of her pockets.
500g Plain flour
2 teaspoon Salt
1/2 teaspoon Caster sugar
2 teaspoon Yeast
Place all ingredients into the thermomix bowl and mix 1 min / 37'C / speed 2. Place dough into a bowl and cover with clingfilm. Place in the fridge for 6 hrs (overnight preferred).
Takeout of the fridge 30mins before baking. Preheat oven to 220'C. Line a baking tray with baking paper.
Transfer the sticky bread dough to the lined tray (shape in a roundish shape if wanted, but beware it is sticky).
Bake for 30-40 mins or until it is golden and sounds hollow when the base is tapped. Cool for 15 mins before serving.
120g Plain yogurt
1 lemon (zest and juice)
1 pinch of salt
1 pinch of pepper
1kg chicken breast, sliced into chicken strips ( or nugget sized if wanted)
Put the cornflakes in the thermomix bowl and chop
5 secs/speed 5 . Remove and set aside.
Put the yogurt, zest and lemon juice, salt and pepper in the thermomix bowl and mix 5 sec /speed 5 . Remove, coat chicken and marinate for about 30 minutes.
Preheat the oven to 180 ° C. Line a baking sheet with baking paper.
Remove the chicken breast from the marinade and pass through the cornflakes. Arrange on tray and bake at 180'C for about 25 minutes or until golden brown. Remove and let cool.
70 g Parmesan cheese, cut into cubes (3 cm)
160 g milk
60 g vegetable oil
170 g arrowroot flour
1 tsp salt
Preheat oven to 220°C. Grease a 24-hole mini muffin tray with canola spray and set aside.
Place cheese into mixing bowl and grate 10 sec/speed 9.
Add all remaining ingredients and blend 20 sec/speed 8.
Scrape down sides of mixing bowl with spatula and blend 5 sec/speed 8.
Fill each muffin mould three-quarters full with batter. Bake for 12-15 minutes (220°C), or until puffy and just lightly browned. Leave to cool in tin for a few minutes, then serve warm.
Adapted from cookidoo recipe
1 Carrot, chopped roughly
1 /2 Zucchini, Chopped roughly
1 Red onion, halved
500g Pork mince
1 teaspoon Garlic paste
2 Tablespoons Ketchup
3 Tablespoons Worcestershire sauce
1 teaspoon Salt
1/2 cup Cheese, grated
1 Times recipe of the cookidoo quick puff pastry recipe or 6 sheets store bought puff pastry
Preheat oven to 200'c. Line 2 baking trays with baking paper.
Place carrot, zucchini and onion into the thermomix bowl. Grate in speed 9/8 secs or until mixture is finely grated.
Place grated vegetables into a strainer and squeeze out excess liquid.
Return veggies to the bowl and add mince, garlic, ketchup, Worcestershire sauce, salt and cheese. Mix on reverse speed for 25 secs or until mixture is well combined.
Cut pre-bought pastry sheet in half or roll out using your own pastry. Place a sausage shaped roll of mince mixture along one size of the pastry and roll up the pastry encasing the mixture, seal the edge and cut into 12 little sausage rolls.
Brush lightly with beaten egg. Place sausage rolls onto the baking tray and bake for 25-30mins or until pastry is golden and mixture is cooked through.