Flour Tortillas

FlourTortillas

Have you tried making your own wraps? They are really easy and the kids can help with rolling them out. We tend to make these to eat straight away as a part of a meal (chicken wraps, burritos, with a BBQ etc) but they do freeze and are good to have on hand for lunches. My hot tip when making these at home is to roll the dough all at once before you start cooking. So you have a stack ready to go. Otherwise you can get tangled between juggling the frying pan and the rolling pin (the voice of experience talking here!) If you want to keep them really soft and bendy cover with a tea towel as soon as they are cooked (to stop them drying out). We have a lovely heavy marble rolling pin which makes rolling these easy (and fun), almost therapeutic! If you don’t have a good rolling pin, I suggest adding it to your kitchen wish list. Ours was a wedding gift and it is still going strong almost 18 years later – much like our marriage :)

Flour Tortillas
 
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Recipe type: Bread & Dough
Serves: 10 tortillas
Ingredients
  • 440g plain flour
  • 1 tsp salt
  • 85g butter
  • 1 Tbsp oil
  • 140g warm water
Method
  1. Place flour, salt and butter into the Tmx bowl and rub 5 seconds, speed 5.
  2. Add water and oil.
  3. Lock the lid and knead on interval setting for 2 minutes.
  4. Remove the dough and wrap in silicone mat (or place into an oiled bowl) and let rest for an hour.
  5. Divide mixture into 10 balls and roll each ball into a flat round.
  6. Cook the tortillas in a lightly oiled hot fry pan, cook on both sides until browned.
  7. Serve straight away, or let cool to eat as wraps later. These can be frozen, let them cool completely and then freeze with baking paper between each wrap.
Notes
Roll all of the wraps out before you start cooking, then cook them all at once. As you cook them stack them up and cover with a tea towel to keep them soft. If you don't have an hour up your sleeve to let the dough sit, as little as 15 minutes will do. Obviously the longer the better though.

 

Savoury Muffins

BaconMuffinsI like baking muffins. I find them very convenient for kids lunchboxes, they are portioned and ready to go. I freeze almost all of the muffin recipes that I cook, making them even more convenient – just get as many out as you need per day without having to defrost the lot. These are a good savoury alternative for lunchboxes and they are also really yummy to serve with soup for lunch. Eat them straight out of the oven whilst still warm – yum!  As with all muffin recipes be careful not to over mix or the texture will go rubbery. Mix until the ingredients are only just combined, this will give you a lighter and fluffier texture when cooked.

Savoury Muffins
 
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Recipe type: Baking, Savoury Snacks
Ingredients
  • 25g Parmesan cheese
  • 100g cheddar cheese
  • 4-6 spring onions
  • 4 rashers bacon
  • 210g butter
  • 300g SR flour
  • 2 eggs
  • 230g buttermilk (or low fat milk)
  • 125g creamed corn
Method
  1. Preheat oven to 180 degrees. Grease a 12 hole muffin tray (or prepare with liners)
  2. Place Parmesan into Tmx bowl and grate speed 8, 5 seconds. Set aside.
  3. Place cheddar cheese and parsley to bowl and chop speed 8, 5 seconds. Set aside.
  4. Add onions to bowl with bacon and chop speed 5, 5 seconds (note: if you like your bacon to be in larger chunks turbo pulse at this step for better control of 'chunkiness').
  5. Add butter to the bowl and then cook onion, bacon and butter mix at 100 degrees, reverse speed 1, 3 minutes.
  6. Add all other ingredients to the bowl, adding the flour first onto the bacon mix then other ingredients.
  7. Lock the lid and combine on interval setting for 20 seconds until just mixed through.
  8. Place into muffin tray and bake in 180 degree oven for 15-20 minutes until golden on top.
Notes
This makes 12 very large muffins. I often make smaller muffins and the recipe can stretch to 18.

 

Cheesymite Scrolls

CheesymiteAlmost everyone has probably seen or made a version of these. But just in case you haven’t here is some inspiration. I make these quite often. They are great to freeze and have on hand for days when I need to reach into the freezer and produce something ready to go for lunch boxes. Often on Fridays!
For a pizza flavoured alternative you can also fill them with ham, cheese and pineapple.

To make:
Prepare a serve of basic bread dough (recipe is here)
After the first rise, knock down and roll out into large rectangle.
Melt some butter with some Vegemite (I don’t measure, just a large ‘dob’ of each – I usually melt in a mug in the microwave, but have also used the Thermomix if it is not in use for something else. 100 degrees, 2 minutes, speed 1)
Spread or brush the melted butter/Vegemite mix all over the dough, going right to the edges.
Cover the Vegemite mix with grated cheese.
Starting at the long edge roll up like a snail. If it is too hard to handle cut the rectangle in half and do it in two pieces. Slice each roll into 3-4cm widths.
OR cut the rectangle into strips (before rolling) and roll each strip individually, this is easier if the kids are helping.
Place each scroll onto a lined baking tray and let rest for a second rise. At this point turn the oven on to pre-heat at 200 degrees.
Once the scrolls have doubled in size place into oven and cook for 10-15 minutes. Keep an eye on them. I have overcooked these more than once after wandering off and then coming back to find rather crunchy scrolls waiting for me.

These freeze really well.
Once batch of dough will make about 15-18 scrolls.

Mini Quiches in Bread Cases

MiniQuichesThese are great for lunches, make a batch and keep them in the fridge for quick lunch box preparation during the week. I have also made these as a savoury alternative for ‘take and share’ afternoon or morning teas. They are quick to make as no pastry is required – just bread! The bread goes quite crispy when cooked, just make sure that you roll it quite flat before pressing into the muffin tray. Also, grease the muffin tray really well so that removal is easy! And try not to leave any gaps when you press the bread into the tray, or the egg mix can leak and stick.

Mini Quiches in Bread Cases
 
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Recipe type: Savoury Snacks
Serves: 12 quiches
Ingredients
  • 12 slices of bread
  • 100g cheddar cheese (cut into small chunks)
  • 60g cream
  • 4 eggs
  • 120g milk
  • Additional toppings of your choice, eg. ham, feta, sun dried tomato, steamed sweet potato, herbs.
Method
  1. Preheat oven to 180 degrees. Grease a 12 cup muffin tray with butter or spray oil.
  2. Cut the crusts off the slices of bread (freeze the crusts to make breadcrumbs another day).
  3. Roll each slice of bread with a rolling pin to flatten and make larger.
  4. Press the flattened bread into the muffin tray.
  5. Place all other ingredients into the Tmx bowl and mix speed 5, 10 seconds.
  6. Pour the egg mixture evenly between the bread cases, fill them about half way.
  7. Top with additional flavouring of your choosing. My children like sliced ham added, I like sliced sun dried tomatoes and a little crumbled feta cheese.
  8. Place in oven and cook for approximately 15 minutes or until cases are crispy and the quiche mix has set.
  9. Let cool for 5 minutes in the pan and then remove gently to a cooling rack. You may need to use a bread knife to help ease them out of the tray.

 

Savoury Pancakes

SavouryPancakesMy kids are not huge fans of cauliflower but they gobble these up. Great for a weekend lunch, or to have on hand for lunch boxes when everyone is sick of sandwiches. I like to serve with a dollop of sour cream and some sweet chilli sauce on the top with a side salad.

Savoury Pancakes
 
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Recipe type: Savoury Snacks
Serves: 18 Pancakes
Ingredients
  • 3 rashers bacon
  • 1 onion, peeled and quartered
  • 10g vegetable oil
  • ¼ cauliflower
  • 180g corn kernels
  • 1 cup spinach leaves (or a mix of spinach and rocket)
  • 2 eggs
  • 400ml milk
  • 345g SR flour
Method
  1. Place onion and roughly chopped bacon into Tmx bowl and chop 3 seconds, speed 5.
  2. Add oil and sauté 100 degrees, 3 minutes, speed 1.
  3. Add half the corn, roughly chopped cauliflower, spinach and chop 3 seconds, speed 5.
  4. Add extra corn and then cook 100 degrees, 3 minutes, reverse speed 1.
  5. Add milk, flour and eggs and season with salt and pepper to your own taste. Combine 30 seconds, reverse speed 4.
  6. Heat a fry pan on the stove top and grease with spray oil or butter. Cook two at a time (I use a soup ladle to measure the quantity) until golden on both sides.

 

Banana & Cranberry Loaf

BananaCranberryBread copy
A bit of a twist on banana cake. Last time I made this I didn’t have quite enough cranberries so I did a mix of cranberries and choc chips (which was very well received by my three cake testers!) This recipe is dairy free also.
This can be made as a cake, or a loaf/bread. I have made it a few times as in a loaf tin and prefer it this way. Lovely to eat fresh from the oven or toast lightly under the grill and eat with butter as banana bread.

Banana & Cranberry Loaf
 
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Recipe type: Baking
Serves: Large cake
Ingredients
  • 175g SR Flour
  • ½ tsp baking powder
  • 100g brown sugar
  • 2 bananas
  • 75g dried cranberries
  • Juice of one orange
  • 2 eggs
  • 100g sunflower oil
Method
  1. Preheat oven to 180 degrees, grease and line a ring tin or loaf tin.
  2. Place all ingredients except dried cranberries into Tmx bowl and mix speed 5, 30 seconds.
  3. Add cranberries and mix reverse, speed 3, for a further 20 seconds until combined.
  4. Pour into prepared pan and bake 180 degrees for 50 minutes or until a skewer comes out clean. If using a loaf tin the cooking time may be slightly longer.
  5. Ice with lemon icing or cream cheese frosting.

 

Fruit Balls

FruitBalls copyThese are great for lunchboxes as they have no nuts. They are a bit sweeter than the Power Balls and Date Balls as they have more dried fruit. They don’t last long in my house!  I make small balls and get between 22-25.

Fruit Balls
 
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Recipe type: Balls and Raw Treats
Serves: Approx 22 balls
Ingredients
  • 100 dates (I use Medjool but dried will work just as well. Remember to remove seeds if using Medjool)
  • 60g dried apricots
  • 30g dried apple slices
  • 90g desiccated coconut
  • Extra coconut for rolling
Method
  1. Combine all ingredients in Tmx bowl and mix at speed 7, 20 seconds.
  2. Remove lid and scrape sides of bowl down, then process for a further 20 seconds at speed 8-9.
  3. Shape teaspoon full amounts into balls and roll in coconut.
  4. Store covered in fridge

 

Date, Chia and Coconut Balls

DateBalls copyThese were inspired by some shop bought date balls that my daughter loves. She helped me to re-create the same flavour at home with this recipe. These are really easy and great for lunchboxes with some vegetable sticks.

Date Balls
 
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Recipe type: Sweet Snacks
Serves: Approx 22 balls
Ingredients
  • 10 Medjool dates seeds removed (or 180g dried dates)
  • 90g desiccated coconut
  • 1 tsp chia seeds
  • Extra coconut for rolling
Method
  1. Add dates, coconut and chia seeds in to Tmx bowl and process speed 7, 30 seconds.
  2. Scrape the sides of the bowl down and then process again a speed 9 for a further 10 seconds.
  3. Shape teaspoon full amounts into balls and roll in the extra coconut.
  4. Store sealed in the fridge.
Notes
If using all dried dates (not medjool) you may need to slightly decrease the quantity of coconut.

 

Boiled Eggs – The Thermo Way

BoiledEggs copy
We had owned our Thermomix for quite a while before I discovered how easy it was to use it to make perfect boiled eggs. Now I cook them all the time, I cook as many as I can fit in the basket and keep them in the fridge (in their shells) for the kids to snack on. They make a great nutritious after school snack – the kids just grab and shell one as they want. It is also great to have some on hand for sandwich fillings or to add to salads. We are lucky enough to have some very happy hens that provide us with a constant supply of eggs

I cook them as per the instructions in the Everyday Cookbook, and they are perfect every time.

Simply pour 500ml of water into the Tmx bowl, place eggs into the basket and insert into bowl (anywhere between 4 and 8 eggs at a time).
Cook Varoma, speed 1, 14 minutes – for hard boiled.
Or if you would like to eat them straight away as soft boiled eggs reduce the cooking time to 9-12 minutes.

Once cooked store them covered in the fridge in their shells – they will keep fresh for up to a week (but they don’t last that long in our house!)

Rhubarb, Apple & Custard Muffins

RhubarfMuffin copyRhubarb and apple are a match made in heaven. Add custard to the flavour mix and….yum!
These are delicious warm or cool. If eaten warm add some more rhubarb on the top to serve.
As a variation I have also made these with a small teaspoon of cooked rhubarb dolloped on the top of the batter before cooking – this adds an extra hit of rhubarb tang, delicious!

Rhubarb, Apple & Custard Muffins
 
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: Baking, Muffins
Serves: 12 large muffins
Ingredients
  • 100g butter
  • 280g SR flour
  • 40g custard powder
  • 80g raw sugar
  • 1 tsp vanilla extract or essence
  • 220g milk
  • 150g (1/2 cup) stewed rhubarb (see below)
  • 2 apples
  • Stewing the Rhubarb: Chop 400g rhubarb into 5cm chunks and put into Thermomix bowl with 50g sugar and 30g water. Cook 100 degrees, 7 min, Reverse, Spoon Soft. Check often to see how it is going. It can turn to mush quickly! I like it with a few lumps left in. This makes a lot more than what the recipe needs, but it is worth cooking a full quantity and then you can use the leftover for pie, crumble or on top of the cooked muffins.
Method
  1. Preheat oven to 180 degrees. Line a 12 hole muffin pan with paper cases.
  2. Peel and dice apples into small chunks
  3. Place butter in the bowl (no need to rinse out after the rhubarb has cooked).
  4. Melt 90 degrees, 2 minutes, speed 1.
  5. Add all other ingredients to butter except rhubarb and apple. Mix 30 seconds, speed 4-5.
  6. Add rhubarb and apple and mix 10-15 seconds, speed 1-2, using spatula to combine.
  7. Spoon into muffin cases and bake 15-20 minutes until golden brown.