Ingredients
Dough 1
- 220 grams water, (reserved from Beetroot steaming)
- 400 grams Bakers Four
- 1 sachet Yeast, 7-10 grams if measuring
- 1 tsp salt, a heaped one
- 30 grams Olive Oil.
- 200 grams Fresh Beetroot, steamed and cooled
Dough 2
- 220 grams warm water
- 400 grams bakers flours
- 1 sachet Yeast, or 7-10 gr if measuring
- 1 tsp salt, A heaped one
- 30 grams Olive Oil.
- 100 grams Baby Spinach Leaves
- 6-8 Basil leaves, or too taste
Filling
- 300 grams cheese of choice, ie tasty, fetta, mozzerella, parmesan, boccochini
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
1. Peel, and cut beetroot into small cubes and steam in simmer basket 20 mins varoma speed 4. (I do 4 so that the colour comes out in the water). The colour will fade when you cook the bread.If your wanting brighter add a few drops of red food colouring in.
Then cool beetroot and set water in jug aside to use in your dough
2.Put beetroot into bowl chop 10 seconds sp 6.
3. Using the water from cooking the beetroot, pour 220gr into the bowl with the beetroot. Ensure it is warm (not cool) Water must be warm otherwise yeast wont activate properly. If you need to pop on for 2 mins 37 degrees sp 2 to warm it.
4. Add Yeast
5. Add 400 flour, salt and oil and mix 6 seconds speed 6.
6. Knead 2 mins.
7. Tip onto thermo-mat or similar and oil, wrap and leave to prove.
1. Put spinach and basil in the bowl and chop 6 seconds speed 6 or to size you wish.
2. Add 220gr of warm water. (be mindful spinach may be cold therefore water will cool when added)
3. Ensure it is warm (not cool) Water must be warm otherwise yeast wont activate properly. If you need to pop on for 2 mins 37 degrees sp 2 to warm it.
4. Add Yeast
5. Add 400 flour, salt and oil and mix 6 seconds speed 6.
6. Knead 2 mins.
7. Tip onto thermo-mat or similar and oil, wrap and leave to prove.
This can be done before you start the spinach dough if bowl is clean enough or once you have cleaned the odough from the bowl.
1. Put all cheese in bowl and chop 8 seconds speed 7.
Set aside til dough has risen.
Once dough has risen roll out flat and then top with Cheese and twist into desired shapes.
Cook in the oven on 200 degrees for roughly 30-45 mins depending on the size of your creations and your oven's temperature
Dough 1
Dough 2
Filling
Assembly
Tip
Cooking time depends on the shape and your oven. Be creative with your twists. Sticky dough is a good dough - don't be afraid if sticky. Use a bit of olive oil to prevent sticking
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments