Well kids, you have heard me raving on about a lot of stuff lately (well, longer than lately…and yes, perhaps even wittering on and on and on about stuff!!)The BIG BOOK is here…its out and about! AND my Chic Chocolate Cooking Class is also up and selling like hot cakes, because of course the BIG BOOK is available at the cooking classes…signed or unsigned…but all with 80 recipes, and the gorgeous pics to go with them all…I’m not going to lie; This book is awesome. SO pretty, and I am so excited for you to get it and then tell me all about it. I hope you love it as much as I have loved the process. Tonight is the official launch…so I am getting my hair done and polishing my thank-you speech as you read this. (The Oscar acceptance speech I never got to give will fill in nicely I’m thinking!) Wish you were all here…but in the meantime, here is a recipe that will feature in the CCCC (Chic Chocolate Cooking Class) that goes with a lovely Crio Bru Beef Chilli that features in the BIG BOOK, and just in case you don’t know what the BIG BOOK is called…features in For Food’s Sake, an excellent full colour cookbook, with beautiful pics.(Am I boring you yet?) So what are you waiting for? Get organised…book, Crio Bru, Cooking classes…Happy 2012…year of the Dragon is roaring in!
- 50 g polenta
- 150 g bakers flour
- 50 - 100 g Crio Bru hot brewed Crio Bru liquid BUY
- Pinch sea salt
- 200 g bakers flour
- Pinch sea salt
- 50 g oil
- 50 - 70 g Crio Bru hot brewed Crio Bru liquid BUY
- 2 tbsp Crio Bru Crio Bru granules BUY
To make Dough one, place polenta into Thermomix bowl and mill 1 min/speed 10. Add remaining ingredients and only about 50-60g of the water, mix 6 sec/speed 6.
Knead 1 min/Interval. (Add more water at this point if not forming sticky dough.) Turn out onto floured Silpat mat and wrap tightly. Allow to rest for at least 10 minutes.
Meanwhile make Dough Two by placing all ingredients into Thermomix bowl and mixing 6 sec/speed 6. Knead 1.5 min/Interval speed. Wrap tightly and allow to rest for at least 10 mintues.
Place both doughs back into Thermomix bowl and knead 2 min/Interval speed.
Roll into long sausage shape and cut into rounds which you then roll flat into large circles before placing into a hot, well oiled fry pan, Induction 7-8. Cook both sides and keep warm until use.
Use as wraps, top with Crio Bru Beef Chilli, Curry or salad, quick grilled meat strips, salad etc.
In the absence of Crio Bru in your pantry, you have two choices….get some, or use brewed coffee and grounds as per the recipe.