Taste of Tasmania Session 2

Tuesday 29th Dec 1.30pm at the Taste Theatre – Taste of Tasmania.

We are making rotis to serve with fresh paneer as part of a vegetarian curry & served with apricot chutney.

 

 

Rotis
Author: 
Cuisine: Indian
 
Ingredients
  • 320 g flour
  • 20 g oil (grape seed)
  • ¼ tsp salt (to taste)
  • 250 g boiling Water
Instructions
  1. Place all ingredients into TM bowl in the order listed.
  2. Knead for 2 minutes on interval setting, dough will look a little like playdough.
  3. Place mixture onto lightly floured surface and hand knead and break into 12-14 small balls of dough.
  4. Using lots of flour roll each roti very thinly into circles and then dry fry in a crepe pan. Once one side is brown turn over and fry the other side.
  5. Pile up cooked rotis on a plate until ready to serve.
  6. This recipe can be doubled for crowds and rotis freeze really well and make a great substitute for wraps.

 

Watch Charlie’s YouTube clip here

The Taste of Tasmania Cooking Demos

28th Dec 3pm at the Taste Theatre – Taste of Tasmania.

We are making soda water scones, rhubarb & raspberry jam, butter, whipped cream & lemon curd/butter.

Soda Water Scones

Soda Water Scones
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 10 -16
 
Ingredients
  • 600 g self raising flour
  • 110 g caster sugar
  • 250 g cream
  • 250 g soda water
  • 40 g milk, to brush on top of scones
Instructions
  1. Place all ingredients into TM bowl except milk.
  2. Knead for 30 secs on interval setting, or until dough comes together.
  3. Place mixture onto lightly floured surface and press out until 2cm thick. Cut into rounds using a scone cutter & place onto a tray lined with baking paper.
  4. Brush tops of scones with milk.
  5. Bake in 220 degree oven for 10 minutes & check scones then cook for another 5 mins or until golden brown and cooked through.
  6. Best served warm with homemade butter, jam & whipped cream. Or serve with lemon butter & cream.

 

Jam – That’s good!

Who loves a bit of Jam? I do but I find the traditional recipe just a bit too sweet so I like to add less sugar. I like the latest idea of adding chia seeds to thicken it so you can use less sugar. It is just so easy to make Jam & chutneys in the Thermomix, it does the cooking & stirring for you. It is not recommended to do a double batch because it could boil over. Always take out the MC from the Thermomix lid & place the simmering basket on top to let out some moisture & catch any splatters.

Here we have the traditional raspberry jam made in the Thermomix with some rhubarb from the garden & a splash of rosewater – the recipe is coming soon!! Perfect to go with my scone recipe.

Rasberry jam