Karen’s Sourdough Bread Using Thermomix & Air Fryer

Karen’s Sourdough Bread Using Thermomix & Air Fryer

by | Oct 18, 2022 | Air Fryer, All Recipes, Bread, Extras, Recipes, Thermomix, Vegetarian

About this Recipe

By: Karen Mace

I never thought I could make sourdough. It all seemed too hard. Now, I am a fan. I love it and using this method makes it easy and fun. Once you get used to making the basic loaf, you can throw all sorts of things in to make it ‘special’. Just add things at the pressing into a square or rectangle stage.

Ingredients

  • 400g bakers flour (can use all white or a mix of white and wholegrain). I prefer Kialla Organic Stoneground White Flour
  • 1 tsp salt
  • 230mls water
  • 160-200g starter

Tip:
The starter is really important. When I started making sourdough bread I didn’t prepare the starter before using it. Since I have been doing that I’ve noticed a marked (positive) difference in rising and flavour. A friend gave Miriam some of his starter and Miriam gave some to me. The person our friend got it from had kept it going for 25 years, add another two years to that and we have a starter that has been going for 27 years! Before we throw everything into the Thermi, we ‘gee up’ as our friend says, the starter. What that means is you feed the starter and leave it for a couple of hours to bubble and brew until it’s doubled in size. To do this, add equal parts starter, water and flour. The top will be a mass of bubbles and the mix itself will be a stretchy, stingy consistency – perfect! When it’s like this, it’s ready to use. You can also test the starter by dropping a bit into water. If it floats, it’s ready!

Step by Step Instructions

Step 1

Throw all the above into your Thermomix. Set dough mode to 5 mins and let it go.

Step 2

Tip dough out into a very lightly oiled dish (I use a Pyrex one, but it can be any kind), place a piece of plastic wrap or a tea towel over the top and let it rise for three-four hours in a draft-free spot. The warmer it is, the quicker it will rise, but you don’t want it to rise too quickly otherwise it might collapse on itself.

Step 3

When it has doubled in size, tip onto a lightly floured board. I like to use rice flour for this part, but it’s a preference only. Pat out into a square or rectangle, then pull the corners into the middle of the piece of dough. You can place it in a Banneton or you can place it straight into the airfryer baking pan.

 

Step 4

Cover again and place in the refrigerator for 12 – 24 hours. I find that the longer it is in the ‘fridge, the more intense the flavour. 

Step 5

To bake the loaf, if it is already in your baking pan, pop it into preheated airfryer, set to pie mode, cook for 10 mins at 200 degrees, then reduce temp to 180 degrees for 20 mins.  You can bake straight from the ‘fridge, or leave it to come to room temperature before baking. It may need a little less time if you choose the second option. The loaf is ready when you hear a hollow sound when it’s tapped with a knuckle.


Happy baking. Please let us know how you go if you choose to try making your own sourdough bread!

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Super Easy Thermomix Shredded Chicken

Super Easy Thermomix Shredded Chicken

by | Jan 25, 2022 | All Recipes, Extras, Recipes, Thermomix

This is the easiest, tastiest and moistest (yes, this is now a word! lol) shredded chicken you will ever make. Try and see 🙂

Ingredients

  • chicken thighs (bone out, skin off)
  • seasoning

Method

  1. Place chicken into TM bowl and add seasoning.
  2. Cook for 17 minutes, varoma temp, reverse, slowest speed, until cooked.
  3. Hit reverse speed 4 for 5 seconds until tada! You have the perfect shredded chicken 😁

Notes

  • For seasoning I generally use herbamere and pepper. I also use Mexican spices if I’m making it specifically for a Mexican meal. Otherwise we keep it simple as we usually make quite a bit more than we need and keep some in the fridge and we always have some in the freezer!
  • Add to salads, use in tacos, burritos or enchiladas.
  • Use in wraps
  • Add to bakes with a cheesy topping
  • Use in a salad (as pictured below)

Try it and let me know what you think! What did you add to yours and what did you make with it? I’d love to know 😁♥️

Creamy Chicken Soup

Creamy Chicken Soup

by | Aug 26, 2021 | All Recipes, Mains, Recipes, Soups, Thermomix

This gluten-free chicken soup is so deliciously creamy and smooth, you would hardly know there’s chicken in it!

Ingredients:

  • 50 g parmesan cheese, cubed
  • 500 g chicken thighs, roughly chopped
  • 600 g milk of choice
  • 300 g chicken broth (see notes)
  • 1 large potato, cubed (option to peel)
  • 2 egg yolks
  • 50 g butter
  • 100 g cream
  • Salt & pepper to taste (I use Herbamere)

 

Method:

  1. Place Parmesan into the Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
  2. Place chicken in bowl and chop 10 sec/speed 7.
  3. Add milk, water, broth and potato and cook 15 min/Varoma/speed 1.
  4. Add Parmesan and, butter and egg yolks and blend 2 min gradually increasing to speed 10.
  5. Add cream and blend 20 sec/speed 10.
  6. Serve as is or with crumbled bacon pieces and herbs of choice.

Note:

  • If too thick, add more milk or water and blend 20 sec/speed 10.
  • Substitute 300 g water and 1 chicken stock cube for chicken broth.
  • I have forgotten to add the cream, and it’s been fine!
  • Be creative and let me know what you come up with in the comments 🙂

 

Gluten Free Crepes

Gluten Free Crepes

by | Jul 21, 2021 | Breakfast, Miriams Moments, Recipes, Snacks, Thermomix

We all want the perfect crepes every time, right? Well – this recipe has never failed me. It makes delicious, thin and delicate crepes that are perfect for stacking and/or filling and rolling. I’ve cooked it in a variety of frying pans, whipped it up in the thermomix and using a hand blender. I’ve used cows milk and macadamia milk and I’ve made it with and without the arrowroot flour. Have a play and see what works for you. Adjust the liquid to your desired thickness and then flip when it’s as cooked as you like! Remember, crepes are fragile and can be hard to flip, so keep practicing!

Ingredients:

  • 120 g cream cheese (preferably softened, but it doesn’t matter if you’re using the thermi!)
  • 4 large eggs
  • 3/4 (about 75 g) cup almond flour
  • 1/4 cup arrowroot flour (about 35 g) Omit for lower carb count
  • 2 Tbsp sweetener (I use Sukrin Gold)
  • 1/4 cup milk of choice (I prefer macadamia)
  • Dash of salt
  • Oil or butter for the pan (I find a blob of butter per crepe works (and tastes) best!)

Method:

  1. Blend all ingredients thoroughly in a high powered blender (I use my Thermomix) and allow to rest for at least 5 minutes to thicken.
  2. Preheat the pans over medium heat (I use 2 at a time to speed up the process!)
  3. Place a blob of butter into the pan and swirl it around. Don’t use too much if you are swirling the batter as it can mess up the batter.
  4. Pour about 4Tbsp of batter in the middle and either swirl it around or use a wooden crepe spreader (that’s what I use).
  5. Allow to cook until the batter is almost dry on top
  6. I slip part of the spatula under the side and lift the crepe a little with my finger before sliding the spatula all the way under and flipping holding it a little with my fingers. This tends to stop them tearing or folding over themselves. If you’re a smarty pants you could flip it just using the pan and a flick of the wrist! But – well, that’s not me (yet!)!
  7. Cook them all and then eat them up. Or save them for later. These store well and remain pliable for a dew days in an airtight container in the fridge. 
  8. We use the Natvia sugar free syrups and toppings (chocolate, caramel etc), berries, bananas, jam, cream and so on. Chris stacks them and I roll them.

Have fun and please let me know how you go in the comments below

 

 

Air Fryer Pancakes

Air Fryer Pancakes

by | Nov 25, 2020 | Air Fryer, Breakfast, Recipes, Thermomix

This morning I woke up and felt like pancakes, but I couldn’t be bothered with frying pans or flipping them, so I had an idea. An idea that turned out to be genius! Why not make them in the air fryer? Here is the result. An easy way to make pancakes. Happy days!

Ingredients

One lot of pancake mix (any is fine)

 

Method

  1. Make your pancake mix according to instructions
  2. Grease your air fryer safe dish/es with butter or your choice of oil
  3. Pour enough batter in to cover the base of the dish
  4. Set temp to 180C and cook for 5 minutes, checking progress as it cooks
  5. Once cooked (there is no need to flip the pancakes) remove and put on a plate
  6. Re-grease the dish and pour another lot of batter in.
  7. Repeat until all are cooked.

 

Notes

Healthy Brownies

Healthy Brownies

by | Nov 13, 2020 | Air Fryer, All Recipes, Dairy Free, Dessert, Recipes, Snacks, Thermomix

Could this be the best brownie recipe ever? I think so … and I mean out of all the brownie recipes, not just the healthy ones! Crunchy on the outside, soft and gooey in the middle. Oh yes please!

 

 

Ingredients

  • 250g unsalted grass fed butter or coconut oil
  • 1/2 cup dark choc chips (72% or more)
  • Stevia to taste
  • OPTIONAL 1/4 cup rice malt syrup (leave out for a lower carb count)
  • 2 heaped Tbsp. raw cacao powder
  • 1 tsp. vanilla extract or vanilla bean paste
  • A few shakes of Himalayan rock salt (pink salt)
  • 3 eggs, lightly beaten
  • 1 cup almond meal/flour
  • 1 tsp. baking powder
  • OPTIONAL About 15 macadamias ‘smashed’ (I put them in a ziplock and hit them (gently) with a rolling pin!)
  • Desiccated coconut for serving (optional)

 

Traditional Method

  1. Preheat oven or air fryer to a moderate 160C.
  2. Heat a medium sized saucepan over medium heat.
  3. Melt butter and chocolate in saucepan, and add rice malt syrup if using and stevia.
  4. Remove from the heat and stir in cacao and vanilla.
  5. Add eggs and stir well.
  6. Add almond meal and baking powder and mix well until all ingredients are incorporated.
  7. Gently fold macadamias through mixture.
  8. Pour into a baking tray lined with baking paper (the bigger it is, the thinner your brownies will be)
  9. Bake in oven or air fryer for about 25 minutes until done.
  10. Let sit before slicing (this is easier if left in the fridge overnight)

Thermomix Method

  1. Preheat oven or air fryer to a moderate 160C.
  2. In Thermomix bowl, add butter, chocolate chips and rice malt syrup (if using) and melt for about 4 minutes/60C/speed 2.
  3. Check, and melt for a little longer if necessary.
  4. Remove MC and add cacao and vanilla through the hole in the lid while stirring gently.
  5. Continue mixing gently while you add the eggs through the hole.
  6. Add almond meal and baking powder also through hole in lid.
  7. Increase slowly to speed 5 for about 4 seconds.
  8. Reduce to gentle/stir, add macadamias and stir until combined.
  9. Pour into a baking tray lined with baking paper (the bigger it is, the thinner your brownies will be). I use the baking tray accessory for the Philips XXL air fryer.
  10. Bake in oven or air fryer for about 25 minutes until done.
  11. Let sit before slicing (this is easier if left in the fridge overnight)