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.

Ingredients:
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)
Vegemite
2 cups grated cheddar cheese (or to taste)

Method:
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

Mini savoury quiche

I had a dilemma this morning - the cupboard was bare. The fridge was looking pretty grim too. No bread, so no sandwiches for Miss 1 1/2's lunch. Today is a preschool day, so I couldn't face the prospect of dragging the kids in and out of the car anymore than I absolutely had to. I found some eggs, a bit of broccoli, half an onion, ham and some cream, so I decided (with thanks to the shortcrust pastry I have in the freezer) to make some mini quiche for lunch and hope for the best with Miss 1 1/2. Regular and Thermomix methods are below.

Serves: 24 mini quiche
Food Critic Rating: Miss 1 1/2 ate two for lunch with some rockmelon. Miss 5? Forget it! I won't even bother because pastry just isn't her thing. My hips wish that pastry wasn't my thing, but sadly it is... I've now had to hide them in the back of the fridge so that I'll stop eating them!

Ingredients:
3 sheets shortcrust pastry, defrosted
2tsp olive oil
1/2 brown onion
handful of shaved or sliced ham
small floret of broccoli
handful of grated cheese (cheddar or parmesan)
4 eggs
1/4 cup cream

Regular method:
Preheat oven to 180 - 200 degrees.
Finely chop onion, broccoli  and ham.
Heat oil in a frying pan over medium-high heat. Add onion, stirring until onion softens.
Add broccoli and ham to pan, cook for around 4 minutes until broccoli softens slightly. Allow to cool a little.
Lightly beat egg in a jug and whisk in cream. Season with salt and pepper.
Cut 24 circles from pastry using a glass and place in lightly greased patty pan trays.
Divide ham mix between pastry circles and sprinkle with a little cheese.
Carefully pour egg mixture into each pastry circle.
Bake for 12 - 15 minutes until quiches have set and are golden in colour.

Thermomix method:
Preheat oven to 180 - 200 degrees.
Place onion and oil in thermomix bowl and chop for 5 seconds on speed 6.
Saute at 100 degrees for 2 minutes on speed 1.
Add broccoli and ham and chop for 10 seconds on speed 6.
Cook at 100 degrees for a further 2 minutes on speed 1. Transfer to a bowl and allow to cool a little.
Lightly beat egg in a jug and whisk in cream. Season with salt and pepper.
Cut 24 circles from pastry using a glass and place in lightly greased patty pan trays.
Divide ham mix between pastry circles and sprinkle with a little cheese.
Carefully pour egg mixture into each pastry circle.
Bake for 12 - 15 minutes until quiches have set and are golden in colour.

A work in progress...