Thermomix Mini Sausage Rolls

I whipped up these delicious morsels for the kids dinner last night.   Of course they can easily be made with out a thermomix, just chop finely and combine in  a bowl!

Ingredients:

  • 500g pork mince (you can use beef, chicken, veal – whatever takes you fancy!)
  • 1 clove garlic
  • 1 carrot
  • sprig or two of flat leaf parsley
  • 1 slice wholemeal bread (even better if it’s the crusty end piece!)
  • 1 egg
  • 2 tsp vegetable stock powder (I use Massel)
  • 2tsp tomato paste
  • 1 tsp worsteshire sauce
  • pinch nutmeg
  • 3 sheets of puff pastry, partially thawed
  • 4 tbs milk
  • sesame seeds (optional)

Method:

Preheat oven to 200C.

Put the carrot, garlic, parsley and bread into the Thermomix bowl and mix for 2 seconds / speed 7.

Scrape down the sides of the bowl and mix for a further 2 secs / speed 7.

Add the mince, egg, vegetable stock, tomato paste, worsteshire sauce and nutmeg and mix for 7 seconds / speed 5.

Cut each sheet of puff pastry in half lengthways.

Place some of the sausage mix along one of the long sides of the puff pastry and then roll up to form a sausage roll.  Press the sides down a little to secure the filling.

I normally score each roll into 4 at this point because my kids like the mini sausage rolls but you can score it into 2 or not at all if you like.  When I score, I only cut through the top layer of pastry.

Place each sausage roll onto a lined baking tray, leaving enough room between each for the pastry to puff out.  Brush with milk (or beaten egg) and sprinkle with sesame seeds if you want – I think they really make the sausage roll look homemade so I always include them.

You can see I bake mine on a rack over the oven tray – I find that this helps to make sure the base of the sausage roll comes up crispy.

Bake for about 20 minutes or until golden brown.  Serve up to very hungry young (or old ones) with some tomato sauce.

This mixture makes about 22 mini sausage rolls for me.   The cooked sausage rolls also freeze well, so make up a double batch and you can always have some on hand!

And what to do with any left over puff pastry?  Why brush with milk and sprinkle generously with cinnamon sugar and bake for about 10 mins for some delicious little cinnamon biscuits that will be gone in a flash!

Monkey Bread

Cinnamon doughy goods are the ultimate comfort food for me – I just love them – cinnamon rolls, cinnamon donuts – ok, I’m drooling now.

On that note, I thought I would try to make Monkey Bread for Christmas morning breakfast.  Seeing as in Australia, we don’t have tinned biscuit dough that so many recipes call for I had to make it all from scratch.

I looked at many recipes on the internet and came up with this – my very first recipe for the thermomix! 

Ingredients:

  • 20g butter
  • 1 cup of warm milk (I microwaved mine for 45 secs)
  • 1/3 cup warm water
  • 55g raw caster sugar
  • 2 tsp yeast
  • 460g plain flour
  • 2 tsp salt

Topping:

  • 1 cup brown sugar
  • 2 tsp cinnamon
  • 100g melted butter

Method:

Place the butter, milk, water, sugar, yeast, flour and salt into the TMX bowl.  Knead on interval setting for 4 mins.

Set dough aside and let it rise until it has doubled in size (about 1-2 hours).  You can just leave it in your TMX to rise but I needed the thermomix for some other Christmas Cooking so I took the dough out and let it rise in another bowl.

Once dough has doubled start to prepare the topping by melting the butter.

And combine the cinnamon and sugar in a bowl (oh yeah – that’s the goods!)

Break off small tablespoon amounts of dough, dip into the melted butter and then into the cinnamon sugar and then place into a bundt (or ring) pan.  Continue with this until all the dough is used up – you only want the dough to come about half way up your bundt pan at this stage. 

Pour any left over melted butter over the dough in the pan.  Cover with gladwrap or bread mat and allow to rise until it has doubled again.

Bake 30-35 mins in a pre-heated oven at 180C.

Now I saw an article on the kitchn which served the  monkey bread with a bourbon  creme anglais and I have to say I thought creme anglais would be a perfect accompaniment to this (sans bourbon of course – it’s not cool for the under 5’s!).  But on looking up the recipe I needed 6 (yes that is six) egg yolks and unfortunately I didn’t have that many eggs left.  Nevermind, it was still delicious – and still delicious again on Boxing Day for breakfast!

Enjoy!

Christmas Gifts

In December, Mr 5 graduated from preschool.  He had been at this same daycare since he was 14 months old – so it was a big milestone for us.

I decided to make his preschool teachers some edible gifts to say thanks and Merry Christmas.

We had some Cookies and Cream Fudge (from here: http://www.forumthermomix.com/index.php?topic=5062.0 ) which was sensational!  I was still eating little pieces of this right up until Christmas Day – it is definitely one of my favourite treats but I am a huge fudge fan so that was predictable.  This was my first attempt at fudge making and it was such an easy and fail proof recipe.

 

And some of Rara’s Cherry Bites (from here: http://www.forumthermomix.com/index.php?topic=5696.0 ).  I found that next time I would probably use another packet of glace cherries for our taste but otherwise they were delicious.  As you can see, I need some practice on making my chocolate coating a little neater!

Combined with a lovely bottle of Sparkling White I think it made a lovely gift.