Thermomix Rice Porridge

This recipe came about following a class on Indian food at Tony Tan's cooking school.

He had used poha, a beaten or rolled rice flake, that looks like rolled oats, to some extent. The dish that we ate was like a rice pudding made in the oven.

Although I have no food allergies or intolerances, that I am aware of, the thought crossed my mind that it should be easy enough to substitute the rolled oats for these poha flakes in my porridge, since there were still some sitting there.

The idea of using rice flakes is probably second nature to those individuals with gluten intolerance, but I decided to post the recipe anyway.

It is basically porridge with whatever you desire to add to it to suit your taste.

You can change the milk to skim milk, or just use water.

I used kithul treacle because it was there in the pantry.

Thermomix Rice Porridge

Ingredients:

80 grams rolled rice flakes (Poha)
200 grams coconut milk
200 grams water
1/2 tsp salt
sweetener - sugar, brown sugar, kithul treacle as desired
spices - nutmeg, cinnamon, cardamon powder as desired
fruit and nuts - raisins, sultanas, currants, cashews, slivered almonds as desired.

Method

Place the first four ingredients into the TM bowl with whatever combination of other ingredients you desire.

Cook for 10 minutes at 90°C on reverse and speed 1.

Serve with cream, yoghurt, milk, sugar, kithul treacle, sprinkle of your favourite spices - as desired.

Equally desirable at the start or finish of the day.

I Luv Thermomix Crumpets

Who doesn't like crumpets?

These were for our breakfast yesterday. The recipe has evolved since I first made them and thanks to brazen for reminding me that I had purchased the heart-shaped "rings".

I first made crumpets more years ago than I care to remember, having seen a recipe in the Weekly Times. Don't know if they still have a cooking section.

The main modifications in the recipe use the ability of the Thermomix to warm the batter/dough on constant heat at 37°C, so do that for a few minutes before leaving to prove. The other addition is some bicarb soda just before cooking to add some extra carbon dioxide bubbles to make them more airy.

You don't need a Thermomix and you don't need heart-shaped "rings", but you will need to loosen the belt after.

Have fun

English-style Crumpets

Ingredients:

375g bakers flour
1/2 tsp caster sugar
1 heaped tsp dried yeast
about 300ml tepid milk
about 200ml tepid water
1 egg
1/2 tsp salt
1/2 tsp bicarb soda
4 egg rings
Oil for greasing

Method:

Place 1 Tbsp of the flour, sugar and yeast into TM bowl with 100ml of the milk into the Thermomix bowl. Set to mix for 3 minutes at 37°C on speed 2. The mixture should start to become frothy.

Add remaining flour, milk, water, egg and salt. Mix for 10 seconds on speed 7.

The mixture should resemble a thick batter rather than a bread mix. Add some more tepid water and mix again at speed 7 if necessary. Then mix for 8 minutes at 37°C on speed 1.

Leave the mixture in the TM bowl to prove for about 1 hour or until the surface bubbles.

Add the bicarb soda and gradually increase the speed to beat at the mixture for 2 minutes at speed 5.

Oil the egg rings and frypan. Place the rings in the pan and heat for 1-2 minutes.

Pour batter into each ring and cook for 5 minutes, or until the surface has dried and is full of holes. You may need to puncture a few holes for visual effect if you like. Lift off the rings and turn the crumpets to cook on the other side for a minute or until golden. Transfer to a rack to cool.

Clean and oil rings and frypan and repeat process until all batter has been used.

Serve warm with butter and your favourite topping.

The leftovers (ha ha ha !!) may be frozen with pieces of baking paper between crumpets and toasted as needed.