Noodles

I've always been a noodle fan. I love having noodles in soup, with salad, with sauce or simply stir fried. Although we eat it regularly in this house, we rarely buy the dried packets of noodles. Sure, we keep a few at home for 'rainy days' but try not to resort to them too often. It's disturbing to eat something that's been made months (or years?) ago in another country and unknown environmental conditions. 

Normally, I buy the fresh noodles that are located in the grocery store's fridge - they're usually made locally and they just taste better (not to mention fresher)!

Recently, I purchased a new pasta machine - Marcato Atlas 150 Wellness:

The first thing I wanted to make with it was my beloved noodles. This machine really is the rolls royce of pasta machines! I bought the manual roller and it was so very smooth and simple to use! Noodles were made quickly with just 2 ingredients - flour and water.
I can really imagine the kids having a kick making noodles/pasta with me in years time... although the mess would be... I'll try not to think about it.

Anyway, combined with my trusty thermomix, I had noodles in minutes :) fresh noodles cook faster too! Only a few minutes :)

 


Ingredients

• approx 600g flour (plus extra for rolling and noodling)
• approx 300g water

Method

1. All ingredients in the TM
2. Mix 5-10 sec/sp7
3. Knead 3 min
4. Roll out on a floured surface, flouring the dough and pasta machine. Run dough through the pasta machine at desired shape and thickness
5. Cook in batches in boiling water for a few minutes - eat them fresh! YUM

If you don't have a thermomix, you can mix it in a breadmaker or by hand

I LOVE DUMPLINGS!!

Dumplings are the Chen's best friend :p

Ever since I was kid, dumplings were always a favourite! 
Luckily I married someone who loves dumplings just as much because we have this ALL the time. This week, I counted 3 times.
Growing up, I remember mum used to make them with store bought skins. She would also buy packaged frozen dumplings and keep them in the freezer for 'a rainy day'.
My hubby grew up with his mum making the skin and filling herself - even selling them to the shops. So he expected no less from his wife (he hates packaged products - and so do I).

I now make these often and they're different everytime. I use whatever I have in the fridge and pantry - the most important aspect of the dumpling is having a perfect consistency of the skin. Or so it is with my hubby anyway, that's how he judges a perfect dumpling. 
I was lucky to come up with a recipe for a batch using the thermomix. You can find my recipe here.

Normally I make about 3 batches and keep them in the freezer. I can't say how long they last for because we go through them so quickly :p It's so easy that even DH will make it for himeself when he gets hungry at night. You just pull them out from the freezer and throw them straight into a pot of boiling water. These are perfect for us after a long day out or coming home after a long night of squash. When you're hungry and tired, they are the perfect solution - they're quick, delicious and nutritious :D! 

Dumplings on a bed of wilted spinach

DH made these himself after a late night from work

Almond and fruit tart

We recently had some interstate family friends visit for a weekend. My sister volunteered to make her delicious Vietnamese Royal noodle soup (Bun bo hue) so I opted to make dessert.
Not being a huge fan of Asian desserts, I thought to bring something everyone would like... something fruity and tarty :p

So I made an Almond and fruit tart. My picky brother really liked it so I can foresee myself making this again... soon...

I wanted to use blueberries for colour and because everyone loves them. But they were $9 :( used grapes instead 

For the delicious pastry:

This mix makes enough pastry for 2 tarts. You only need one for this recipe, so the other can be wrapped securely in gladwrap and frozen for up to 2 months

• 125g icing sugar
• 220g cold butter
• 375g bakers flour (or plain)
• 2 egg yolks, cold

1. Preheat oven to 170C and grease a tart tin
2. Add sugar, butter and flour to TM. Pluse Turbo 4-5 times (or Mix for 10 seconds on speed 6)
3. Scrape down sides of bowl and pulse another 5 tim es (or mix) until mixture is coarse
4. Add egg yolks and pulse Turbo (or mix) again until mixture is smooth and comes together in your fingertips
5. Divide the pastry in half and roll out one half on a lightly floured surface or mat. Gently press into the tart tin and trim off any excess. Keep it in the fridge for 20mins
6. Gladwrap the excess securely in the freezer and start working on the filling 
7. After the 20 minutes, line the pastry with baking paper. I weigh it down with dried lentils/beans. Blind bake for 10 minutes and then remove the beans/lentils and paper
8. Prick pastry with a fork and bake for another 5 minutes or until golden brown
9. Set pastry aside at room temperature to cool

For the filling:

• 250g butter, softened
• 250g sugar (I use raw or brown)
• 4 eggs
• 250g almond meal
• 50g plain flour
• Fruits and flaked almonds to decorate

1. Beat butter and sugar for 10 sec/sp4. Scrape down sides of bowl and beat again until combined
2. With TM running on sp 4, add eggs one at a time. Leave to mix for 20-30 sec after the last egg, scraping down the sides of bowl if necessary
3. Add almond meal and flour. Beat for 20 sec/sp 4, scrape down sides of bowl and beat again
4. Pour mixture into cooled pastry case. I like to sprinkle a little flaked almonds on top
5. Baked for about 1 hour or until firm in the centre
6. Decorate with fruit and flaked almonds. If you want, you can dust some icing sugar on top

Shortcrust Pastry

This is a basic recipe I use for my shortcrust pastry. It's incredibly quick and simple to make and the ingredients can usually be found in most households! I use them mainly as a base for my quiches:


Ingredients

• 200g bakers flour (or plain)
• 100g butter, cubed
• pinch salt
• 50-60g chilled water

Method

Shortcrust Pastry

1. Place flour, butter and salt into TM and mix for 10 seconds on speed 6
2. Add water and mix a further 5-6 seconds on speed 6 to form a rough dough. Add more water if needed to bind the dough
3. Turn onto a floured surface or silpat mat and knead lightly
4. Keep in fridge in flat disc before use in recipe

Perfect amount for a quiche

Vegetarian Quiche

After Isaac was born, I was always conscious of the weight I gained throughout pregnancy. Family never seemed to forget reminding me either. So finally, after Isaac turned 4 months, I got back into playing squash on Sundays with my hubby and some friends. It felt so great to get back into the game! Although I was so unfit (coming off the courts as red as a tomato and breathing like a mad woman), it felt good to run, sweat and socialise again :) 
The other day, we lost track of time and played until 19:00PM! All I could think about on the way home was what I could cook in between washing the baby (who was covered in both our sweat) and having my own shower. Normally, I would've gone dumplings... but we finished that off a few nights ago.
While DH bathed the baby, I opened the fridge and assessed what was there... not much :( mushrooms, baby spinach and a few eggs. I almost always have cheese, olives and sundried tomatoes at home too so decided on making a quiche - that way DH could take the leftovers to work too. 2 birds with 1 stone (yay)! By the time both boys were done bathing, I had already prepared the dough and filling, whacked it in the oven and was ready to jump in the shower myself. I took my time and enjoyed the hot water on sore muscles that haven't been used in years! After feeling refreshed, I came out and relaxed on the couch with the family before taking the quiche out of the oven for dinner. Simple, quick and delicious :)

Ingredients

I use a Shortcrust Pastry for all my Quiche base recipes.

For this recipe, I used in the filling:

• 4 eggs, beaten
• 3/4 cup milk (I didn't have any cream at home)
• handful of baby spinach, mushrooms, sundried tomatoes, black olives
• shredded cheese - amount varies on how much you like it. I like it a lot :p!
• salt and pepper to taste

Method

You can choose to saute the veggies if you like, but I prefer to throw ingredients in the quiche raw (they're already going to cook in the oven anyway, why use more fat right?)

1. Chop your veggies as desired and arrange them with some cheese in your shortcrust pie
2. Whip milk and eggs until fluffy, mix with pinch of salt and pepper 
3. Pour the batter into the pie crust 
4. Bake for 15-20mins, then place remaining shredded cheese on top
5. Bake until firm

    

Pita bread

Ingredients

• 405g bakers flour (I mill 100g wheat to mix wholemeal and white flour)
• 290g tepid water
• 2 tsp yeast
• 1 1/2 tsp sea salt (or to taste)
• 15g olive oil

Method

1. If using whole wheat, mill in the TM for 1 min/speed 9
2. Add water, yeast, salt, flour and oil. Mix for 5 sec/speed 7
3. Knead for 2 minutes
4. Turn the dough out onto TM mat and punch down on the dough to get ride of the air. Set aside and let it rise (approx 1 hour)
5. Preheat the oven to 200°C with the trays in the oven
6. Once the dough has risen, separate the dough into 8 parts (depending on how big you like the size) and roll it flat with a rolling pin
7. Place them on the baking tray and bake for 3-5 minutes. If you like them crispier, you can keep them in there for a few minutes longer.

 

I didn't actually know what pita breads were supposed to look like, so I rolled them out in various shapes :p

Serve them up with some falafel and/or soup :)

 

Chinese Dumplings and Pot Stickers

Dumplings are a household favourite. These are one of my favourite foods and can be made in so many different ways - steamed, cooked, fried. I like to throw them in a pot of water because they're the quickest :p I then fry up the leftovers the next day as pot stickers as I don't like reheating them in boiling water again.
My hubby is also a big fan of dumplings but he never liked the package-bought ones from the grocery store. His mum used to make dumplings and sell them to the store so he had high expectations when it comes to making and eating dumplings. 
So I wanted to make them for him. As my mother in law turns her nose up at dumpling skins bought from the grocery stores (they can last forever in your fridge - so imagine the preservatives that go in them), so I decided to make mine the traditional way. 
Here's my secret to hubby-approved dumplings. Even making them for the first time, he said they tasted better than store bought dumplings and that the skin was comparable to his mothers :) Suffice to say, that we now make and eat these regularly.

Dumplings are also fun to make together with family/friends and it never goes to waste. I always choose to make more than 1 batch as the leftovers can always be made as potstickers the next day. I also keep uncooked dumplings in the freezer for lazy days (just throw them in a pot of boiling water - voila) :p!

The fillings for dumplings are also flexible. I never have the habit of measuring what I use as I always use whatever's available at home. You can do the same or google for ideas. Mine's obviously a vegetarian version :)

Ingredients

Dough

• 340g water
• 600g bakers flour (plus more for rolling)

Filling - I never use the same ingredients, just whatever I happen to have in the fridge/pantry. I also never weighed the veggies, just estimated (sorry!). This is a very versatile dish and you can use whatever you like. This is an example of what I used in the below pictures

• (Chinese) Cabbage 
• Carrots
• Ginger
• Rehydrated shitake mushrooms
• Rehydrated black fungus
• Rehydrated Mung bean thread
• Celery
• Tofu

Binding Mix

• 1 egg
• 2 tbsp soy sauce
• 2 tbsp cornstarch
• 1 tbsp sesame oil
• 1 tbsp salt

Dipping Sauce Again, I don't measure the amounts and do this all by taste (my hubby and I make our own sauces to suit our diets and palate)

• Water
• Soy sauce
• Sesame oil
• Fresh chilli
• Coriander, chopped
• Ginger
• Vinegar (we use black or red vinegar as it's healthier, but white vinegar is fine too)
• My hubby adds garlic to his

Method

1. Combine the dumpling dough in the Thermomix for 5 seconds, speed 7 and then knead for 3 min. Set aside to rest while you work on the filling
2. Using the TM, chop all the veggies (I do them separately as they're all different textures) on speed 4-5 and pour into a separate bowl
     
3. Add binding mix to the veggies. Pour out any excess water (as it will give you soggy dumplings). The greens tend to expel a lot of liquid so I normally do the cabbage separate and squeeze the extra liquid out before combining it with the rest.
4. Flour your surface bench. If the dough is sticky, add a little more flour while you are rolling it out. Hand roll it out into a cylinder shape (Jack also spins it a few times like a skipping rope - show off :p), pull apart small pieces approx 2-3cm.
   
5. Using the rolling pin, roll each piece out into a circle (roll, turn, roll, turn) with a rolling pin leaving a pillowy centre
   
6. Fill the dough in the centre and wrap them securely. There are many ways to wrap dumplings, some prettier than others. I however, prefer the traditional way where you pinch the openings together in the center, then bring in the sides with both hands using  the space between your thumb and index finger. This is because it ends up tasting better and cooks more evenly compared to the pretty ones with several folds. A successfully rolled dumpling is one that can stand by itself. You can probably YouTube on wrapping methods as I really don't know how to articulate the art of dumpling wrapping
    
7. Heat up a pot if water and bring water to boil. Thow in your dumplings (do not throw them all in at once, don't overcrowd the pot). Dumplings should be ready once they float. My hubby tells me with meat dumplings, they generally take longer as it takes longer to cook the meat, I wouldn't know as I've never made/eaten meat dumplings. So if you are making them, you might have to test one
8. Prepare your favourite dipping sauce (I normally use soy sauce, sesame oil, water, coriander and fresh chilli. My hubby likes to add garlic to his) 
9. Enjoy them while its hot! We also eat our dumplings with pickled vegs. Any leftover dumplings should be put in the fridge. Any uncooked dumplings can be stored in the freezer.
   
10. For Pot Stickers, take the leftover dumplings out of the fridge and throw them in a heated frying pan with some oil. Once the bottom turns to a golden/brown colour (careful not to burn them like mine in the picture :p - I was too busy making our morning smoothie), add a little water and put a lid over the frying pan.
    Sometimes I skip these steps and just fry them all by turning them on all sides. I like it that way but the above method ensures the insides are thoroughly heated. We normally have the leftover dumplings as pot stickers for brekky the next morning :) 

Buttermilk rolls

I remember back in my thrifty school days, I used to buy some buttermilk rolls at the Asian bakery near my train station before going to school. Not the most healthiest alternative as breakfast and lunch, but it was certainly cheap and delish! I always make these after making my own fresh butter. It tastes just as delicious and you can even throw sultanas in them if you like! I love making these, the kitchen always smells so good when a batch is in the oven :)

Ingredients

• 2 tsp dry yeast
• 55g water
• 70g sugar
• 55g butter
• 1 tsp salt
• 220g buttermilk 
• 1 egg
• 680g bakers flour
• Melted butter to brush rolls

Method

1. Place yeast, water, sugar, butter, salt and milk into TM bowl and warm for 2 minutes at 37ºC on speed 2.
2. Add egg and flour and mix for 10 seconds on speed 6.
3. With dial set to closed lid position, knead for 2 minutes on Interval speed.
4. Turn out onto floured ThermoMat and bring dough together into tight ball. Wrap and prove until doubled.
5. Form into rolls and place on paper lined tray. Brush with melted butter and allow to double again before baking on bread baking setting, in 200ºC oven until lightly golden (approx 15 minutes).

This is what happens when bubs nappy explodes.
A little too long in the oven, but the taste is divine!

So YUMMY!!

Before going into the oven

I added sultanas to this batch

Wonder Loaf

Ingredients

• 500 g bread flour
• 300 g tepid water
• 1 tbsp honey
• 1 tbsp oil
• 3 tbsp seeds (I use quinoa, sunflower, sesame and flax)
• 2 tsp salt or, to taste
• 1 tsp Natural Bread Improver
• 1 3/4 tsp dried yeast

Method

1. Mix for 5 seconds, speed 7
2. Knead on for 8 minutes. Leave to rise in  the TM bowl until it is peeking out of the top. Poke down and knead again for another 2 minutes.
3. Roll out to a rectangle shape and roll up like a sausage, place in large tin. Leave to rise in fridge overnight, if desired, or leave in a warm place to until doubled.
4. Preheat oven to 200C towards end of proving time.
5. Spray loaf with water and place a dish of water in the bottom shelf of the oven. Steam helps make a crusty loaf.
6. Bake for 25 minutes. Remove from tin and place back in oven for 5 minutes (optional for a really crusty bread)

Tip

After second rising, divide dough into two equal pieces. Roll into balls and place in tin for a different looking loaf.

Pretzels

Ingredients

• 400 g milk
• 40 g fresh yeast
• 600 g flour
• 2 tsp salt
• 600 g water
• 4 tbsp baking soda
• coarse salt, to sprinkle

Method

1. Place milk and fresh yeast into mixing bowl, warm up 2 min/37°C/speed 2.
2. Add flour and salt, knead 2 min 30 sec. Place the dough into a bowl, cover and let rise in a warm place until it has doubled in size (approx. 30 minutes).
3. Preheat oven to 200°C.
4. Divide dough into 10 equal pieces and roll each onto a non-stick surface into a rope shape (60 cm) which is thinner at the ends. To form pretzels take both ends, twist them 2 times and flip them over onto the thicker part of the rope.
5. Bring water with baking soda to boil in a pot. One at a time, place pretzels onto a skimmer and dunk them into the boiling salt solution for 30 - 60 seconds, then place them on a baking tray covered with baking paper. Sprinkle with coarse salt and bake in a preheated oven at 200°C for 15 minutes. Cool for several minutes before serving them warm or cold.

I like to mix mine up and sprinkle with different seeds, nuts and cheese

Portuguese Bread

Ingredients

• 500g bakers flour (I grind my own whole wheat and make a white/whole wheat mix)
• 15g dried yeast
• 300ml lukewarm water
• 1-2 tsp salt (or to taste)
• 1 tbsp sweetener (honey or agave syrup etc)
• 1 tbsp olive oil mixed with 1 tbsp water (for brushing top)

Method

1. Put lukewarm water into TM, followed by yeast, sweetener, flour and salt. Knead for 5 minutes on interval speed
2. Allow dough to rise for about 45 minutes
3. Knead again for 1 minute
4. Turn dough onto floured surface/mat and shape into loaves
5. Place onto baking sheet and let rise for another 20 minutes (it will double in size)
6. Make thin cuts on top, and brush with olive oil and water mixture
7. Set oven to begin pre-heating at 210°C. Place an ovenproof container in the oven with water.
8. When it reaches 210°C, dust loaves with flour, place into oven and reduce temperature to 200°C. Bake for 25-30 minutes

Tips

• If the dough appears too sticky after the first rising, just add a bit more flour before the last minute of kneading. Sometimes the required amount of flour will vary according to humidity levels
• Easily adapts to making one loaf, two smaller loaves or rolls. Adjust baking time accordingly

Sausage Bunnies or Quick Pizza Dough

Ingredients

• 220g lukewarm water
• 1 tsp dried yeast
• 2 tsp sugar
• 400g flour
• 20g oil
• Pinch of salt

Optimal: pack of your favourite sausages or hotdogs 

See video for simple instructions on how to make sausage bunnies with this recipe :

Instructions

1. Weigh all ingredients in the order listed
2. Knead dough for 2 minutes.
3. Remove dough, form into a ball, and place into a slightly greased bowl or baking mat to rise till doubled 

   

   You can add Rosemary, herbs, garlic to your dough for more flavour

4. Divide dough in half (for two large pizzas, or into four if making smaller individual sized pizzas) and then form into pizza shape using hands and/or rolling pin before fitting it to the baking pan (make sure your pans are greased).

   

   
   

5. Add toppings of choice and bake in a hot oven at about 200°C for about 20 minutes. Timing will depend on toppings used.

Tips

• If you are a beginning cook and unsure about making dough rise, here is a tip I read somewhere online. Pinch off a small ball of dough (the size of a marble) and put it into a glass of water. When the ball of dough rises to the surface of the water, it means your yeast has proved and your dough is ready for the next step. 

• You can sprinkle a small handful of cornmeal to the baking pan before stretching the dough into shape. This adds a nice, ever-so-slight crunchy texture to the bottom of the pizza and helps keep it from sticking to the pan.
• If this batch of dough is more than you need in one day, wrap the extra in cling film and store in fridge until the next day. Knead for 30 seconds to re-awaken the dough before using.