Ingredients
Labneh
- 200 g Yoghurt, Plain
- 1/2 teaspoon salt
- 5 sprigs chives, 4 chopped, 1 for garnish
Butter layer
- 200 g Butter
Pastry
- 100 g water, tepid
- 1 sachet instant yeast, (7g dried yeast)
- 1/2 tablespoon honey, (or sugar)
- 500 g Flour, Plain
- 1/2 tablespoon baking powder
- 50ml --- Milk, (as needed)
Hummus
- 500 g Raw carrots, chunks
- 2 cloves garlic, peeled
- 100 g almonds, blanched
- 100 g tahini
- 100 g Grapeseed Oil
- 100 g orange juice
- 15 g lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- 2 tablespoons corriander leaves
- 1/2 teaspoon black pepper, to taste
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Mix all the ingredients together for your Labneh, 5 sec, speed 4. Spread a piece of cheesecloth, or a chux cloth, over your varoma tray, the top one, then pour your yoghurt mix on top of that. (I stand my varoma on top of my Thermoserver to collect the whey. )This can fit up to one litre. Cover with another cloth and varoma lid. Leave for 2 hours. Holding the tray and lid handles together, quickly flip the varoma tray upside down, then transfer from the varoma lid to the varoma tray, cover and leave for a further 2 hours. The longer you leave it the firmer the cheese becomes, and stronger in flavour. When finished, you can store your Labneh in a jar in the fridge.
With an empty bowl, 25sec/sp5, drop chunks in through the hole in the lid and chop until it resembles pea sized crumbs.
Tip out onto a square of baking paper, spread evenly, then cover with another square of baking paper. Using a rolling pin, flatten out to a thin sheet about the same size as the paper. You might want to use a knife to move excess from one area to another.
Place in the freezer until needed.
Add water, yeast, and honey to the bowl. 3 min/37°/
"Gentle stir setting" .Add remaining ingredients. Combine 15sec/sp5.
2min/
"Dough mode" . It should now resemble the chopped butter from earlier. (Remove chilled board/sheet from fridge.) Working on a cold surface, lightly floured, roll dough out until it is bigger than the butter square by at least 2cm all round.
Remove butter sheet from freezer and place on top of dough.
Fold dough over 1/3,then the other 1/3, like a letter. Roll into a square again. Rotate 90° Fold into thirds again. Place in freezer 5min.
Add 1litre water to the bowl. 60min/varoma/sp4.
Preheat oven to 180° (about 150° fan forced).
Remove pastry from freezer. Roll into a square again, turn 90°, then fold over into thirds again, and return to freezer 5min.
Remove from freezer, cut into 5 equal portions. Return 4 portions to freezer, work on one - roll one way until the length is 30cm, then roll to reach 20cm wide. Set aside in freezer, repeat process with all the pastry.
Cut each rectangle into two triangles, cutting diagonally from one corner to another.
Roll triangles into croissants, shaping into an arc if desired. I tug on the bottom corner on the flat side to start. Ensure you place the pointed end securely under the croissant, or it will unravel as it bakes.
Place on the varoma tray, steam (about 3 minutes for mini's) at least 5 minutes, or until the pastry just starts to look translucent.
Gently transfer to a baking tray - it is a good dea to use a heated pizza stone - and bake 15-20 minutes, or until they have a delicate golden glow.
Place carrots in bowl 5sec/sp5.
Add remaining ingredients 1min/sp5, increasing speed to 8.
This can be stored in a jar in the fridge.
Labneh
Butter layer
Pastry
Hummus
Tip
Total time includes Labneh setting time. Remove 4hrs if you are using cream cheese as a substitute.
It is best to work the pastry on a cold surface, such as marble or granite. If you don't have that, chill your silicone pastry sheet, bread board, or baking tray.
If you don't have fresh yoghurt, or the time to make the labneh, you can use Philadelphia Cream Cheese. Labneh is traditionally heavily spiced, you can add a section of herbs and spices to your tastes.
Thermomix Model
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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.
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