I must admit this is one of those things that I always though: why bother to make it? However this year it occurred to me that with a Thermomix this just has to be the easiest pieciest thing ever. It truly is!

And better even, I think it gives Fortnum’s Christmas Cranberry Sauce Pantry Jar (£11.95) a serious run for its money for under £5 if you source well your cranberries and still use a fabulous port.

(*) The thing is, the recipe calls for shallots and I’ve made it with and without… My preference is without, so it’s up to you. Perhaps if the shallots were sautéed first it would be a sweeter flavour. You might want to try it. I just prefer to skip step one and avoid the shallots.

Also, the colour of this sauce is at it should be: deep. None of that bright red. And as for sugar, my taste is for a tart and only ever so sweet sauce, but if you want it sweeter just add more sugar.

Finally, all berries are different, and if you have fresh or frozen sometimes the water content can vary. So, after 20 minutes of cooking, have a check. You want to have the fairly runny sauce of loose jam consistency. Just add more time as needed. Even for frozen berries I’d first set the timer to 20 min and then check.

INGREDIENTS
2 shallots (15g grape seed oil)
2 cinnamon sticks
2 star anise
600g fresh cranberries
150g dark brown soft sugar
250g ruby port

1. If using shallots, chop them speed 6 for 5 seconds, brush down sides of TM and chop again if needed. Then add 15g grape seed oil and sautée 5 min Varoma speed 1. 2. Put cinnamon sticks in TM bowl, grind speed 10 until pulverised. 3. Add all ingredients remaining, and cook 20 min Varoma reverse blade speed 1. 4. Remove star anise (if you can), adjust sugar to taste, and place in jar.

A friend put me on to Goodful which has cute recipes online.  I tried this delicious soup which has a bit of a kick and, even better, is a sort of chuck-it-all-in-and-wait recipe!

1 kg squash, peeled, deseeded, and 2cm chunks
1 medium onion, in quarters
4 garlic cloves, peeled
Drizzle olive oil
700g vegetable broth
½ teaspoon ginger
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon paprika
¼ teaspoon cayenne
1 ½ teaspoons sea salt
¼ teaspoon black pepper
½ teaspoon thyme
60g reduced fat coconut milk (or milk of choice)
For the optional garnish:
Chives, chopped
Pumpkin seeds

PREPARATION
1. Place all ingredients except thyme and coconut milk in TM bowl.
2. Program 25 min, Varoma, speed 1.
3. Blend 1 min, speed 10.
4. Add thyme and coconut milk and blend a few seconds speed 3.
5. Garnish with chives and pumpkin seeds (optional).

It could not be easier to make these salts.  A satisfying smug sort of thing for your pantry, and also an original food gift for your friends.

Start with a coarse sea salt, Malden is great, but if you only have fine sea salt it is OK too.

Ingredients:
15g dried porcini mushrooms o 3 rosemary sprigs, leaves only, and one lemon rind
280g coarse sea salt

Method:
1. Place ingredients (either mushrooms or rosemary/lemon) in TM bowl. 1 minute speed 9.
2. Add salt, and use salt to brush down the sides of the bowl and under the lid.
3. With measuring cup off, programme the TM for 1 hour, 80C, reverse blade, speed 1. If you are so inclined, and you have time, once in a while turn speed up to about 3 to give it all a good stir, and then back down to speed 1.
4. At the end stir well with spatula and repeat step 3.
5. If at the end you prefer a finer salt, then grind it to your taste in the TM.

School has started and the challenge for me is to get some of my troops off to school with a healthy and satisfying breakfast that will carry them through until lunchtime.  I have tried this rather pretty layered raspberry porridge and it has been a hit.  It is gluten free (if you use gf oats) and dairy free (if you use almond milk as I did).

200g raspberries

juice of half a lemon

10g chia

20g honey

200g gf oats

10g chia

20g honey

500g almond milk

1tsp vainilla extract

1. Place raspberries, lemon juice, first lot of chia and first lot of honey in TM bowl.  Mix 5sec/Speed 5.  Reserve in a small bowl.  Rinse TM bowl a little (or you will end up with pinkish oats.
2. Pour remaining ingredients in TM bowl. Mix 10sec/Speed2.5
3. Layer oats and raspberry mix in a large jar and refrigerate overnight.

I love the look of them, but I find them way too bitter. So a quick 28 min Varoma, speed 1 in the TM, same amount of sugar as of fruit (or less), place the steaming basket over the lid to let steam out, sterilise your jar in the oven, and you are done!  Any other bountiful harvest (plums, strawberries, tomatoes…)  is the same thing. I add a bit of lemon and some vanilla in some instances, not with gooseberries, though, as they are already bitter enough.

Here is a visual recipe:

Thermoinspire

Thermoinspire

Thank you to Milli’s Kitchen for the recipe.  She created it for a yoga retreat but I make it for omnivores just as much. It is not complicated but it is slightly time consuming. Much better if you cook the quinoa and roast the squash/pumpkin the day before, so all you have to do on the day is mix it all, shape, and cook.  This quantity made 30 mini burgers.

500g cooked quinoa *

500g butternut squash or pumpkin peeled and roasted, mashed up *

1 tsp cumin

1/2 tsp cinnamon

1/2tsp turmeric

1/2 tsp curry

1tsp hot paprika

2 tsp salt – to taste

black pepper

1/2 onion finely chopped and sauteed

2 large eggs, beaten

60 g flour (I use GF flour when needed, otherwise plain)

1 tsp baking powder

1 pack feta crumbled or 1/2 soft goats cheese roll

coriander leaves for decoration

*  To cook quinoa in the TM: Soak for 30 minutes at least. Place in the steaming basket. Pour 800g boiling water into the TM bowl, insert the quinoa, pinch of salt, a couple of seconds on speed 4, then 15 min, Varoma temperature, speed 2.  Remove steaming basket when done and put quinoa in a large bowl to cool down.

* To roast the pumpkin: peal it, cut it into chunks, toss with some oil and salt, and 30 min in a 190C oven. Mash with a fork.

1. Chop the onion with a drop of oil,  5 seconds speed 5. Bring down from the sides of the bowl with a spatula, repeat if necessary.  Cook 8 minutes, Varoma, speed spoon.
2. In a large bowl, mix all the ingredients on the list up to the eggs. Adjust seasoning. I find that I often need to add a lot more salt, and then I add more of the spice that I might feel like that day (hot paprika, cinnamon, cumin… depends on who it is for and, as I say, my mood).  Remember you will add eggs and some flour to bind so you will loose flavour and you will also gain salt with the cheese…
3. Add the rest of the ingredients and form into little balls. The mix is a tiny bit wet. Fry with just a hint of oil in a large non stick pan, squash them down a bit to shape into mini burgers.  Cook about 3 minutes on each side to get them a tad crispy.  Only turn when they are not sticking to the pan.  Finish 6 minutes in a 190 oven.
4. I decorated these with a coriander leaf.

Mine – In a hurry

Waitrose – As it should be

I have to admit, when I saw this pie in the Waitrose magazine this month it did not do much for me. I thought it would be too sickly. However, I had a request to make it for a  son who loves that kind of Mississippi mud pie type dessert and it was a hit.  The recipe from Waitrose is a total pain to make, requiring at least three pans and watching over a caramel and a syrup. Guess what, one TM bowl sorted me out just fine and saved me from having to make a syrup to add to the meringue.   It was not too sweet either and the saltines of the peanuts just makes it for me. Try it!

PS: This pie requires you to put layers of ganache and caramel in the freezer to chill. You can do that the day before, leave the pie in the freezer overnight, and just finish with the nougat meringue on the day you want to eat the pie.

PEANUT CARAMEL:

150g light brown soft sugar

100g double cream

40g unsalted butter

150 roasted and salted peanuts

GANACHE:

190g double cream

200g milk chocolate in chunks

40g unsalted butter

NOUGAT MERINGUE:

50g sugar

4 egg whites

1/4tsp cream of tartar

1. Put peanuts in bowl and pulse with 0.5 second burst until roughly chopped. Put aside.
2. Put all the peanut caramel ingredients except the peanuts in the TM bowl. Programme about 10 minutes 90 degrees speed 1.5.  You want to reach 90 degrees and have it at that temperature for about a minute. It will depend how soon you reach the 90 degrees based on the temperature of your cream etc. Once it has almost boiled for 1 minute, i.e.. it has been at 90 degrees for one minute, stop the TM.  Reserve four tablespoons of this caramel in a small bowl and pour the rest into a bowl to cool completely. Rinse the TM bowl.
3. Now make your chocolate ganache: Heat cream with a pinch of salt in the TM bowl at 90 degrees speed 1.5 for a few minutes (again, depending on the temperature of your cream).  Make sure the cream has been at 90 degrees for at least a minute. Then programme the TM with no heat at speed 2 and add the chunks of chocolate.  When they are melted add the butter and when it is all incorporated and glossy you are done.
4. Pour half of the ganache into a deep 23cm pie and freeze for a minimum of 10 minutes.  By now the caramel sauce should be quite cool so add to the caramel the chopped peanuts except a couple of tablespoons that you should reserve to decorate the top later.
5. Bring out the pie from the freezer and add the cool salted peanut caramel (YUM!).  Stick back in the freezer for a bout 5 minutes. Later pour the rest of the chocolate ganache and put it back in the freezer for at least two hours or overnight.
6. For the nougat meringue: have a super clean TM bowl and into it add the sugar. Grind 10 seconds speed 10. Insert butterfly whisk, add egg whites and cream of tartar and beat 6 minutes, 70 degrees speed 3.5.  Sculpt the meringue in high peaks over the pie. Toast it with a kitchen torch and sprinkle the reserved peanuts and caramel sauce. 

OK, I admit, I made this with brown basmati rice and toasted walnuts because I did not have red Camargue rice and I had to get rid of some walnuts that were a bit past their prime… Regardless, the results are a delicious salad, perfect for lunch, with the acidity of the barberries, and the sweetness of the orange and honey dressing, the crunch of the nuts and the bite from the rice.  Another one that even children like, because anything with rice tends to be a child’s favourite.

In this salad, grill the vegetables whenever you like, then make the rice in the TM steaming basket for 40 min, dress the rice and then assemble.

This recipe is from Sabrina Ghayour’s Persiana and it serves 6 people as a main course.

250g red Camargue Rice

2 handfuls of dried barberries (find them in Arab and Middle Eastern shops)

1 red onion

olive oil

salt, pepper

juice of 1/2 orange

2 tbsp clear honey

3 tbsp red whine vinegar

2 courgettes sliced lengthways about 5mm thick

1 large aubergine in 1 cm slices

300g roasted red peppers in oil, drained and roughly cut

40g flat leaf parsley

100g blanched whole almonds toasted

1. Cut onion in half and drop in the bowl, chop 3 seconds on speed 5. Check for any large pieces, brush down with the spatula and do a couple more seconds at speed 5 if necessary. Put aside.
2. Put all parsley leaves in TM bowl, speed 7 about 8 seconds. Check, brush down any large pieces and do another couple of seconds speed 7 if necessary. Put to one side. No need to rinse the TM bowl after.
3. Place the rice in your steaming basket, hook the spatula, and rinse under running water. Then put baked in the TM bowl and pour about 1.5l of boiling water, ensuring you have about 2 fingers of water at the bottom of the basket.  Add salt to taste and cook for 40 minutes, Varoma, speed 2.
4. Meanwhile, you can make the vegetables. Brush the aubergine with olive oil, generously, and grill on a griddle about 8 minutes. Brush the courgette with a little less oil and grill for about 4 minutes. I leave them in a warm oven if I am working in batches.
5. Make your dressing by combining the orange juice, honey and vinegar.  When the rice is finished, put it in a large bowl, and add the dressing, the barberries, onions and generous pepper and salt to taste.  Do it whilst the rice is warm for it to take in all the flavours. Set aside.
6. When ready to serve, cut the aubergines in cubes and the courgettes in large pieces, mix along with the pepper, with the rice, sprinkle the parsley and nuts and serve.

Got time to get 5 ingredients out of the fridge/pantry?  Then you have enough time to make a rice pudding! Hands free.  It could not be simpler.

1500g Full milk

200 g round grain rice (Bomba, Arborio, etc.)

Yellow rind of 1/2 lemon

1 cinnamon stick

1 pinch salt

210g sugar

70 g butter (optional: I do not use it)

Cinnamon powder

1. Insert butterfly whisk.  Add milk, rice, lemon rind, cinnamon stick, salt. Heat 45 min, 90C, speed 1.
2. Add sugar, butter (if using), heat 10 minutes, 90C, speed 1.
3. Remove lemon rind and/cinnamon stick and serve into individual bowls, glasses, or one large one, and sprinkle with cinnamon powder to taste.

It was a beautiful day this weekend in London and, unexpectedly, we could eat al fresco! So it was a quick lunch of tomato, basil, mozzarella salad, salmorejo, tortilla, and bresaola with ricotta and rocket. Delicious! The salad and the bresaola cigars are just assembly work, and your salmorejo and your tortillas are Thermomixed  in no time…

Pink Lemonade, Shrimp Ceviche, Individual Wellingtons, and Vanilla Ice Cream Cake with Raspberries, Pistachios and Meringue.  If you have a Thermomix and loved ones who can read, well, presto! they can put together a “surprise” Mother’s day menu for you.  Here is how:

For the Pink Lemonade: Put a handful of red currants in the TM bowl, with 60 g sugar, some ice cubes, 10 seconds speed 10. Add 2 lemons cut in half with skin but without the end bits, and 1 litre of water. Mix 20 second speed 5. Drop steaming basket in the bowl to strain. Pour the pink lemonade into glasses, add more ice if necessary to each glass. Decorate with lemon segment and maybe a red currant.

For the Shrimp Ceviche:  I adapted the recipe from gooseberry mooseberry.  This recipe is for 2 but it is easily doubled or tripled.

1/2 cup medium shrimp, cooked, peeled, deveined and finely chopped
4 tbsp lime juice, divided 3-1
1 plum tomato de seeded, cut in half
1/2 jalapeño pepper, cored, finely chopped
1 small shallot, cut in half
1 tbsp finely chopped fresh coriander
1 avocado, peeled, pitted
Salt, to taste

For the coriander sauce:

1 spring onion
handful of  fresh coriander leaves
2 tbsp lime juice, or to taste
1/8 tsp cumin
1/8 tsp garlic powder
Salt and pepper, to taste

1. Place 3 tbsp lime juice, tomato, jalapeno, shallot and coriander in TM bowl. Chop 10 seconds speed 6. Brush down the sides of the bowl and blitz another 10 seconds.
2. Add peeled shrimp and a pinch of salt. Chop 2 seconds speed 5. Check if you like the coarseness, if you want it smaller do it in 2 second bursts.  Transfer to a non metallic bowl and leave to marinate for 30 min to 1 hour.
3. Without washing the TM put avocado in TM bowl with 1 tbsp lime and a pinch of salt and mash at reverse speed 4 for 10 seconds.  Plate onto two plates using a biscuit or crumpet ring.  Was TM bowl.
4. Make coriander sauce placing all ingredients into TM bowl and blending at speed 10.  With the spatula brush down the sides of the bowl and blitz again until you have a sauce.
5. Continue plating by lifting the ring up from the avocado, place the shrimp ceviche and then pull up the ring completely.  Decorate with the coriander sauce if you wish.

For the Beef Wellington:  Follow the recipe in the British Isles Cookbook by TM.  You can present it as in the photo, with some rosemary and a horseradish shaving.

For the Vanilla Ice Cream Cake with Pistachios, Raspberries and Meringue:

Raspberry sauce:
150 g frozen berries
50 g sugar

Ice cream cake:
1 1/2 litre good quality vanilla ice cream, softened
50 g pistachio kernels
125 g raspberries
60 g meringue drops or crushed meringue

For decoration:
Extra raspberries
Extra meringue drops
Chopped pistachios

1. Make your raspberry sauce by placing the frozen berries and the sugar in the TM, puree at speed 10 for 10 seconds. With a spatula brush down the sides of the bowl.  Cook for 10 minutes Varoma, speed spoon so that it boils.  If it is not very smooth, blitz again at speed 10.  Pass through a thin sieve and reserve.
2. Line a 1.5L bowl with cling film making sure you leave a lot of overhang. Place the ice cream in a large bowl.  Make sure your ice cream is soft.   Now chop the pistachios in the TM, 5 seconds speed 6. Fold the ice cream with the pistachios and the raspberries.
3. Pour the ice cream mixture into the prepared bowl. Cover the top with the meringue, creating what will be the base of your cake. Make sure it is all flat. Cover the top with the overhanging cling film and place in the freezer to firm up for 6 hours or overnight.
4. When ready to serve. Put a plate in the freezer to chill for a little while. Turn the cake onto the plate and unwrap the cling film. Decorate with more raspberries, pistachios, meringue and raspberry sauce.

Have a minute?  Then you can “cook” this fresh take on tuna salad.  This is a favourite of my children.  They like it on its own as a dip with crackers, or in sandwiches, or with baked potatoes.

Ingredients for 4 servings:

Sherry Vinegar

2 tins line caught tuna steaks in water or oil

2 carrots, cut in 3 cm pieces

1 romano pepper de seeded, 3 cm pieces

1-2 ribs of celery, 3 cm pieces

1 red onion peeled and quartered

cucumber and watercress to garnish

• Drain tins without taking out tuna. Pour vinegar into them to soak tuna. Leave to soak whilst you get on with the rest.
• Put carrot, pepper and celery in TM bowl. Chop 5 seconds speed 5. Check. Push down any pieces from the sides with the spatula. Chop 5 seconds speed 5 if required. Pour into a bowl, set aside.
• Add onion to TM bowl. Chop 5 seconds speed 5.Check. Push down any pieces from the sides with the spatula. Chop 5 seconds speed 5 if required.  Add to the reserved veggies.
• Empty tuna tins into bowl with all chopped vegetables, add 3-4 tablespoons of mayo to taste, salt and pepper. Garnish with cucumber and watercress. Enjoy

Christmas nearing so it’s all about maximum efficiency. For tomorrow’s demo: Luigi’s 40 second biscuits. Go to the recipe community online for the recipe. Now off to wrap some pressies…

I know there are hundreds of recipes for pumpkin or squash soup.  This just happens to be dead easy, and I love it because it is delicious.  It also fulfils my requirements to be fast and nutritious for everyday family cooking and elegant enough for entertaining too!

10g oil

2 small garlic cloves

1/2 onion

1 ring of bell pepper, any colour

10g fresh ginger, peeled, in slices

400g Pumpking or squash in 1cm cubes

100g potatoes in 1cm cubes

50g cashew nuts

1/tsp salt

2 pinches ground white pepper

750g water

To serve: feta cheese and balsamic vinegar

1. Place oil, garlic, onion, bell pepper, ginger in TM bowl. Chop 5 sec/sp 5. Saute 5 min/120C/sp 1
2. Add all other ingredients, cook 15 min/100C/sp 1.
3. Blend 1 min/gradual speed 5-10.  Taste, adjust, and serve with crumbled feta and a drizzle of your best balsamic vinegar.

It is national chocolate week! So I thought I’d share with you one of my favourite chocolate recipes for Thermomix. It is easy and fast for an everyday dessert and sophisticated enough for a dinner party too. Feel free to pimp it up with a salted caramel, or Lindt chocolate, or Ferrero Rocher in the middle…

For 6 units:

170g cooking chocolate min 70%
170g softened butter
3 eggs
3 egg yolks
60g sugar
50g flour

1. Pre heat your oven at 240C. Grease your ramekins or use silicon moulds.
2. Put the chocolate in the bowl in large chunks and grate 20sec progressive speed 5-10. 3. Add the butter and programme 3 min 80C speed 2.
4. Add eggs, yolks, sugar. Mix 30sec speed 3.
5. Add flour and mix 15 sec speed 3.
6. Pour mix into your moulds. You can now refrigerate them and pop them in the oven just when you need them.
7. Bake in the oven for approximately 7 min. Tip out of the moulds and serve immediately.

Decadent, original, easy and gluten free! Need I say more…  Thank you to Honey and Co for the recipe.  I have adapted it for Thermomix here.  Personally, I like the Tahini cream so much that I prefer to make the cookies single, and use the tahini cream as icing on top.

Dough:

40g unsalted butter

250g 70% dark chocolate

2 eggs

150g light brown soft sugar

20g cocoa powder

50g 70% dark chocolate chopped

Filling:

40g tahini paste

50g full fat cream cheese

50g double cream

25 g icing sugar

1. Preheat oven to 200C and line two trays with baking parchment.
2. Melt the butter and chocolate together over a double steamer. Meanwhile insert butterfly whisk, whisk the egg whites to soft white peaks, speed 3.5 for a few seconds, add the sugar a few spoonfulls at a time through the lid whilst still beating at 3.5 speed.  When the sugar is incorporated, add the cocoa powder and chocolate chunks and fold with the TM spatula.
3. Make about 14 heaps of cookie dough on the baking trays using a piping bag or two spoons.  Leave at least 5cm between cookies.  Bake for 9 minutes until crusty but still very soft.  Remove from the oven and allow to cool on the tray.
4. Now make the filling.  In a clean TM bowl, insert the whisk, put all the cream ingredients in, and mix at speed 3 for just 3 seconds (it will depend on how cold your cream cheese etc. is).  Be careful not to over mix.  You want a smooth, creamy consistency that still holds its shape.
5. Pair the cookies, spread a spoonful of the tahini cream on one and top the sandwich the the other cookie.
6. These cookies will last in the fridge for a few days.

This is a recipe from Quirky Cooking that you just have to try if you want something indulgent but almost good for you.  It has NO added sugar, only dark chocolate, and NO flour, so it is even GLUTEN FREE!! It has been road tested on children and sophisticated adults and they all give it the thumbs up. I find if I cut it into cute little squares they feel more special…  For the picture, I did not go for the sophisticated look.  My kids and their friends were about to eat them so speed was of the essence.

200g 70% Dark Chocolate

130g Medjool dates, pitted

180g cold pressed organic coconut oil (for the picture, and for my family, I make this with only 100g oil, not as gooey as the real deal but we like it)

30g coconut flour

4 eggs

1/2tsp vanilla essence

1/4 tsp sea salt

1. Pre heat oven to 190C. Line a square 22cm pan with baking paper. I use two 22 cm strips, and I place one over the other like a cross to line the tin.
2. Put the chocolate in large chunks in the TM bowl. 10 sec, speed 9.
3. Add the dates. 15 sec, speed 10.
4. Add the oil. Cook 5 min, 60C, speed 2.
5. Add all other ingredients. 20sec, speed 8.  Scrape down the sides. 10 sec, speed 6.
6. Pour onto the tin, pop in the oven 18 minutes. Bring out of the tin by pulling up the two strips of baking paper. Let it cool, and cut to taste.

We all know someone who follows a special diet either out of choice or due to allergies and intolerances… Here are some of my favourite online pages for recipes, whether dairy free, sugar free, grain free, etc.  Have you found some gems yourself that you would like to share too?

cooking46.com

123noursihme.com.au

wholefoodsimply

poppiesandpapaya

thermobexta

againstallgrain

iquitsugar

quirkycooking

You won’t believe how delicious this is.  You will be eating it by the spoonful if you are not careful…

Just put all the ingredients in the Thermomix, 30 seconds speed 5-10. With the spatula bring down the hummus on the sides of the bowl, and puree for another 30 seconds speed 5-10.  It should be smooth.  Serve with some EVOO, finely chopped red onion and some garlic leaves.

1 garlic clove

40g toasted sesame seeds (I toast them in a pan)

10 cashews

1 tsp cumin powder

30g lemon juice or more, to taste

1 pinch clove powder

70g EVOO

400g cooked lentils from a jar, rinsed and drained

1 tsp salt

To decorate: Finely chopped red onion, cilantro leaves.  I actually prefer to mix a fair amount of chopped red onion through the hummus with a spatula at the end, then I top it with EVOO, cilantro and some more onion.

I must share this recipe from My New Roots.  It makes for a stunning dense bread like the ones you find in Scandinavia.  I bet you did not know you could make a bread without any cereal flour… Here is the proof.  Of course it is made with seeds and nuts so be careful if you are allergic to those…  It is so satisfying you do not need more than a slice, or two…  Delicious toasted.  It lasts about 5 days and it freezes well, but remember to slice it before you freeze it!

Ingredients:

135g sunflower seeds
90g flax seeds
65g hazelnuts or almonds
145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
350ml water

1. Start with the liquid ingredients.  Insert the butterfly whisk in the TM bowl.  Add the maple syrup, oil or ghee and water to the TMbowl.  1 min 37C, speed 3.

2. Now add all the dry ingredients.  Reverse blade, speed 3, 30 seconds to 1 minute.  The dough will be very thick.

3. Pour dough into silicone loaf pan or a loaf tin lined with paper liner.  Smooth the top with wet hands.  Leave it to rest for a minimum of 2 hours and it will become a little block that holds its shape if you pull the silicone tin or the paper lining away.

4. Place the tin in the centre shelf of a preheated oven at 175C for 20 minutes.  Then take the bread out of its pan or tin and turn it upside down and place it directly onto the oven tray and cook for another 30-40 minutes.  It will be done when it sounds hollow if you tap it.

5.  Let it cool completely before you slice it (hard, I know, but you must wait…)