A South African Odyssey
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A South African Odyssey
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Basics
Aniseed sugar, lemon sugar and vanilla sugar, page 17
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Beating egg whites NB. For success, it is very important that the bowl, blades, butterfly, lid and seal are free of any oily substance and ensure no egg yolk gets into the egg white. See cleaning tip page xii.
Ingredients 4 egg whites, room temperature ¼ tsp cream of tartar
Method 1 Insert butterfly. 2 Place egg whites into TM bowl, leave MC off to allow more air to be incorporated. Add cream of tartar. 3 beat 3–4 min/speed 3½ until desired consistency.
Cook’s notes Egg whites are the correct consistency when they hold their peak well without being too ‘dry’, otherwise they will separate quickly on standing and not fold into other ingredients smoothly. Egg whites need to be carefully separated from the egg yolks because even a small amount of the egg yolk will affect the beating. The TM bowl, blades, lid, spatula and butterfly must be free from all oily residues. Time will depend on number of egg whites, size and freshness.
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Boiling water Ingredients 500 g water
Method 1 Weigh water into TM bowl. 2 Heat 5–6 min/100°C/speed 1 – when the light above the 100°C button has lit up and stopped flashing, the water has reached 100°C. For 1 000 g water 1 Heat 8–10 min/100°C/speed 1 – when the light above the 100°C button has lit up and stopped flashing, the water has reached 100°C.
Cook’s notes The time for the water to reach the desired temperature depends on the initial temperature of the water used, as well as the quantity.
Breadcrumbs Ingredients 300 g bread, broken into pieces
Method 1 Place bread into TM bowl. Process 10 sec/speed 7.
Cook’s notes Stale bread works very well. Use ciabatta, French bread or bread rolls. Place some fresh herbs and 50 g parmesan cheese into TM bowl with the breadcrumbs. Process for 15 sec/speed 7. Delicious when used to crumb chicken or fish.
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Sautéing onions Ingredients 1–2 onions, quartered 20 g olive oil or other oil/butter
Method 1 Place onion into TM bowl. Chop 3 sec/speed 5. 2 Scrape down sides of bowl. 3 Weigh oil into TM bowl. Sauté 3 min/Varoma/speed 1.
Cook’s notes by increasing the cooking time and temperature to varoma, onions will become more caramelised.
Mincing meat Ingredients 250–500 g deboned meat such as beef sirloin or chicken breasts
Method 1 Cut meat into 3-cm cubes, place in TM bowl. /turbo/2–3 times. Check to see if meat is the desired consistency. Repeat if needing a finer texture.
2 Mince meat in
Cook’s notes Remember that chicken breasts will need far less mincing than a cut of beef. If making your own burger patties, frikadelle (see page 145) or steak tartar, first chop herbs, then place remaining ingredients into the TM bowl at the same time, thus chopping them up together. If meat is frozen, thaw slightly, then mince.
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Cooking rice Ingredients 350 g basmati or jasmine rice (reduce quantity to suit) 900 g water 1 tsp salt or to taste
Method 1 Place simmering basket onto closed TM lid. Weigh dry rice then rinse thoroughly under cold running water. 2 Weigh water into TM bowl. Add salt. Insert basket with rice and cook 15–16 min/Varoma/speed 2. It is a good idea to give the rice a stir with the spatula through the TM lid once or twice during the cooking process. 3 Using the spatula, remove basket. 4 Pour into a serving dish. You can, at this stage, stir in a small amount of salt to taste. Serve.
Cook’s notes For long-grain rice, increase cooking time to approximately 25 minutes. For brown rice, increase water to 1 000 g. Cooking time is approximately 30–35 min. Pre-soaking rice overnight will make it quicker to cook and easier to digest. To cook wild rice, use 350 g rice in basket with 1 200 g water. Cook 40–45 min/Varoma/speed 2. While rice is cooking, stir occasionally with spatula through lid.
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Pasta dough Ingredients 3 eggs, room temperature 300 g plain flour 1 tbsp extra virgin olive oil 1–2 tbsp cold water
Method 1 Place all ingredients into TM bowl. 2 Combine 10 sec/speed 6. If still too dry, add a little more water and repeat until dough comes together into a firm ball. 3 Knead 2 min/
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4 Remove from bowl, allow to rest 20 minutes to half an hour. Use as required.
Cook’s notes Remember that fresh pasta requires less cooking time than dried pasta. Up to 500 g flour may be used at a time. Adjust quantities using 1 egg for each 100 g flour.
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Cooking dried pasta Ingredients 1 200 g water 1 tsp olive oil salt to taste 400 g dried pasta
Method 1 Place water, oil and salt into TM bowl. Boil for 10 min/100°C/speed 1. 2 Add pasta. With MC removed, cook pasta for 8–12 min/100°C/ / . 3 Using simmering basket, drain and serve with your favourite sauce.
Cook’s notes If the water boils up to the TM lid, place simmering basket onto the lid to prevent splashing. The oil helps prevent the water boiling up onto the lid. Cooking time depends on the type of pasta and the freshness.
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Frothing milk SERvES
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PREP TIME
2 minutes
Ingredients 400 g milk
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HEATING TIME
5 minutes
Method 1 Weigh milk into bowl. Heat 5 min/80°C/speed 3. 2 Once the milk has reached the set temperature, very slowly and carefully turn the dial up to speed 8 for 20 seconds. 3 Pour prepared coffee into each cup, then slowly pour the milk from the TM over the top, using the back of a tablespoon to hold back some of the froth through the first half of the pour. 4 Spoon the remaining froth into the top of the cup. 5 If desired, sprinkle with chocolate. Serve immediately.
Cook’s notes You will find different brands of milk and the fat content all influences the amount of froth produced. You will get to know which milk available to you produces the best froth. by increasing the quantity of milk to 600 g, you will need to increase the time of heating to 6–7 minutes.
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Whipping cream Ingredients 500 g cream, full fat (the higher the fat content the better the result)
Method 1 Insert butterfly onto blades in TM bowl. 2 Weigh cream into TM bowl and beat 20 sec/speed 3½ until the desired consistency is achieved. If too soft, beat a few seconds longer but remember to watch it closely to avoid making butter.
Cook’s notes The beating time depends on the temperature and freshness of the cream. Ensure cream and TM bowl are cool before whipping cream. Sugar or vanilla sugar can be added towards the end of the process if desired.
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