Tuesday, April 9, 2013

Thermomix Wholemeal Cheese & Vegemite Scrolls - double the love

The before shot...
 Scrolls are just about one of the easiest things to do in the thermomix and are great for lunches. Miss 5 loves finding cheese and vegemite scrolls in her school lunchbox, so today I attempted doubling this basic scroll recipe (with a few tweaks) so that I could make extra scrolls and pop them in the freezer to defrost later for quick lunchbox fillers.

The number of scrolls you make will depend on what size you roll your dough out to - I rolled mine out to an approximate 45cm x 30cm rectangle which gave me 18 large sized scrolls.

200g whole wheat grain
500g bakers flour
360g warm water
3 teaspoons of dried yeast
2 good pinches of salt
2 teaspoons sugar
2 teaspoons oil (I use rice bran oil, but any would do)
2 cups grated cheddar cheese (or to taste)

Mill whole wheat grain for 1 minute on speed 9.
Add salt, bakers flour, yeast and sugar - in that order to prevent the salt deactivating the yeast.
Mix together for 15 seconds on speed 3.
Add water (make sure it's warm) and oil, mix together for 20 - 30 seconds on speed 8.
Turn dial to closed lid position and kneed (interval speed) for 2 1/2 minutes.
Remove dough and wrap in a silicon baking mat or place in an oiled glass bowl covered with glad wrap to prove for 30 minutes. I wrapped mine in a baking mat and popped it outside in the sun to help it along.
Preheat oven to 200 degrees and roll the dough into a rectangle. A 45cm x 30cm rectangle will give you approximately 18 large scrolls.
Spread vegemite over the dough to taste and evenly cover with grated cheese.
Starting at one end roll the dough up so that you have a log shape and cut into slices using a sharp knife.
Place the rolls flat and closely together on your baking mat or on trays lined with baking paper and allow to prove for a further 15 minutes. You might like to add a little extra cheese to the tops of the scrolls.
Cook for approximately 14 minutes.
To freeze, wrap each scroll individually with glad wrap, and then place in a snap lock freezer bag.
...and after

Tuesday, April 2, 2013

Ultimate Mars Bar Slice - Thermomix style

This slice really lives up to its name. It's quick to make, sweet, light and crunchy with a nice caramel chew... too good for words. We enjoyed this for Miss 2's birthday party lunch over the weekend. The Chef would marry me all over again for this. I suggest that you don't think about the calories and just enjoy!

8 x 53g Mars Bars
50g butter
85g (1/4 cup) golden syrup
140g (4 cups) rice bubbles
200g milk chocolate
1 teaspoon vegetable or rice bran oil 

1. Roughly chop 5 Mars Bars in 1cm slices and place in thermomix bowl with butter and golden syrup.
2. Melt for 10 minutes on 50 degrees, speed 1. If your butter and Mars Bars haven't melted at the end of cooking, continue to cook until melted and smooth.
3. Add rice bubbles to bowl and mix on reverse, speed soft for approximately 5 minutes, or until chocolate mixture is evenly spread through rice bubbles.
4. Press rice bubble mixture into a lamington tin (20cm x 30cm base) which has been lined with baking paper that hangs over the sides.
5. Give your thermomix bowl a quick clean and dry. Place chocolate in bowl and grate for 10 seconds on speed 8.
6. Add oil and melt for 2 minutes at 50 degrees, speed 3 or for as long as you need to until the chocolate is melted and smooth.
7. Smooth melted chocolate over the top of the rice bubble mixture and top with thinly sliced remaining Mars Bars.
8. Refridgerate for approximately 2 hours or until set, remove from tin and slice into squares.