Turkey Stew
INGREDIENTS
Unsalted butter - 100 gram
Onion - half nos
Garlic - 3 clove
Mushroom (slice) - 100gram
All purpose flour - 60 gram
Chicken broth - 500ml
Celery (inch long) - 2 stick
Carrot (bite size) - 1 nos
Potato - 2 nos
urkey (dice or shredded) - 600gram
Parsley (chopped) - 1 tablespoon
Bay leaf - 2 leaf
Salt - 1 teaspoon
Black pepper - 2 teaspoon
Sugar - 1 teaspoon
Heavy cream - 300ml
STEPS
1. Mince garlic and onion in the pot
Temp - 0
Time - 15sec
Speed - 5
2. Add in butter, mushroom, salt and pepper then saute till mushroom release their water and are beginning to brown
Temp - 110
Time - 8min
Speed - reverse stir
3. Stir in flour and mix well then slowly pour in chicken broth
Temp - 110
Time - 3 min
Speed - reverse stir
4. Add in Celery, carrot, potato, bay leaf, salt and pepper to taste. Bring to boil for 15mins.
Temp 100
Time - 15min
Speed - reverse stir
5. Stir in cooking creamand turkey meat then boil for another 10 mins. Serve hot
Temp - 100
Time - 10 min
Speed - reverse stir
Bread Bowl
INGREDIENTS
Wholemeal flour - 100gran
Bread flour - 500gram
Baking powder - 1/2 teaspoon
Salt - 1 teaspoon Water - 150ml
STEPS
1. Add in all ingredient (except water) into cooking pot then press dough mode. While running, slowly add in water until it forms a dough
Temp - 0
Time - 3min
Speed - dough mode
2. Remove dough from pot, then knead it into round shape. Left aside for 30mins
3. Preheat oven to 160c, bake it for 180 min.
4. And you have your bread bowl.