Gluten Free Bread

Gluten Free Bread
Adapted from Cyndi O’Meara from the Thermomix gluten free cookbook

400g luke warm water
30g olive oil
1 Tbsp Apple cider vinegar
2 eggs

110g basmati rice
110g brown rice
40g dry chickpeas 
80g millet or quinoa

140 arrowroot flour
2 tsp xantham gum
1 sachet/2 tsp dried yeast
2 tsp good quality salt
20g rapadura or 1 tbs agave nectar
Seeds of choice  e.g sesame, sunflower, pumpkin, poppy

Put brown rice,  basmati rice,  millet/quinoa and  chickpeas and mill for 1 min, speed 9, all at the same time. The first 5-10 secs are not quiet!!
Add the rest of the dry ingredients to the bowl and mix on speed 5 for 10 secs
Gently whisk wet ingredients in a separate bowl till combined, being careful not to make too many bubbles
Add wet ingredients to TM bowl, mix for 10 secs on speed 5 or until combined. You may need to scape down the sides of the bowl part way.

Tip mixture (which is quite wet) into a bread tin lined with baking paper, and let rise for 15-20 mins in a warm position, then bake at 180 degrees for 40-45 mins. I have a food dehydrator so I set it to 45 degrees and get a perfect rise on the bread. After this rise, poke the bread with a bread and butter knife to ease out some air bubbles and sprinkle seeds on  top.


Check the beard with a skewer after 40 mins and if its almost clean its done.
Remove bread from tin and place on a cooling rack.

Make sure you have a piece of the bread while still warm with lashings of butter...so good you won't know its gluten free bread!

Vegetable Curry with Mango Chutney

This is an amalgamation of recipes from various chefs and cookbooks that works well for my tastes. The curry and chutney are different every time depending on the veg I use and also the amount of spices I use. I usually go by feel with spice amounts however I have estimated what I usually use for recipe purposes, tried it tonight and it was sensational! I hope you love it too!

Curry Ingredients

Thumb sized piece of ginger, peeled

1-2 cloves garlic, peeled

40g coconut oil (or olive oil)

1 tsp mustard seeds

1/2 tsp fenugreek seeds

1 tsp chilli flakes or 1-2 fresh chillies as desired

10 -12 curry leaves - optional but if you  can get fresh ones they make the dish!!

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

1 red onion, halved and thickly sliced

Approx 1kg of seasonal vegetables e.g 

    Carrot, sliced approx 1/2 cm

    Corn on the cob, sliced in 1-2 cm rounds

    Zucchini (Courgette), sliced into 1-2 cm rounds or half moons

    Kohlrabi or turnip, sliced into 1-2 cm cubes

    Radishes, trimmed and used whole or cut in half if large

    Button mushrooms, cleaned and used whole or halved 

1 tsp salt or 1/2 to 1 tbs of tamari (wheat free soy sauce)

1 kaffir lime leaf or a squeeze of lemon juice

Small handful of sultanas - optional

1 can of chopped tomatoes

200ml coconut cream 

100g basmati rice per person (Approx 1 MC of dry rice)

1 portion of mango chutney per 2-4 people (depends how much you love ya chutney!!)

Method

Chop garlic and ginger on speed 7 for 3-4 secs, scrape out and set aside (if using fresh chilli, chop with the garlic and ginger)

Heat coconut oil on varoma temp for 1 min

Add mustard and fenugreek seeds (and chilli flakes if using), varoma, 2 mins, speed 2

Set timer for 8 mins on 100 degrees for the next 3 stages

    Add garlic/ginger and curry leaves,  1 min, reverse, speed 1-2

    Add onions and ground spices,  2 mins, reverse, speed 1-2

    Add vegetables except corn, 5 mins, reverse speed 1-2

    (If the veg are up to the 2 Litre line you have too much)

Add remaining ingredients including corn, 100 degrees, 20-25 mins, reverse speed 1

Rest curry in a thermoserver while cooking basmati rice in the thermomix basket.

(Alternatively cook rice on the stove top while curry cooking in thermomix)

This is a such a simple and delicious mango chutney that goes classically with an Indian curry and poppadoms, but also goes surprisingly well on salad! Most recipes include sugar however I don't use it as the mango is already so sweet. Perhaps add it if your mango is not as ripe as ideal.

Mango Chutney Ingredients

1 ripe mango, all flesh removed and roughly diced

50 ml water

2 cardamon pods

2 whole cloves

1/4 to 1/2 tsp salt

1 tsp lemon juice

1/2 tsp dried chilli flakes

1/2 tsp ground cumin

1/2 tsp ground ginger/1 tsp fresh chopped ginger

1/2 tsp nigella seeds (onion seeds) - optional

Method

Place all ingredients in thermomix bowl

Cook on 90 degrees for 6 mins, reverse, speed 1

Allow to rest and cool to serve 
(Hot tip - make the chutney before the curry!!)