Savoury Soda Bread

I love a savoury bread and I especially love a bread that requires no proving or kneading and can be ready within an hour to serve with a homemade soup for lunch or served warm spread with butter for afternoon tea. This bread has cheese and spring onions added to the dough but anything can be added,  for example olives, cooked bacon, jalapeños or herbs and spices. The Tefal Cuisine Companion mixes all the ingredients in under 2 minutes and baking only takes 30 minutes. I have used
wholemeal  and plain flour but all plain flour or bread flour can be used.

Makes 1 small cob.

Preheat oven 220 degrees. Line a baking sheet with baking paper.

Ingredients 

100 gms Wholemeal Flour

175 gms Plain Flour

3 gms Salt

7 gms Baking Powder

45 gms Butter softened and diced 

200 gms Buttermilk 

5 gms Sugar 

60 gms Spring Onions or brown onion chopped finely

45 gms Cheddar cheese grated

Extra Buttermilk for brushing on top of dough before baking

Method

Insert Kneading Blade. Stopper out.

Add all ingredients in order listed except extra buttermilk.

Pastry P1: 1 min 30 sec or until mixture starts to form a ball. Scrape bowl with spatula as required.

Remove dough from bowl and shape into a cob by rolling dough between your hands.

Place on paper lined baking tray and flatten to 5 cm high.

Brush top with extra buttermilk.

Place in preheated oven and reduce temperature to 210 degrees.

Bake 25-30 minutes or until dark golden and cooked through.

Place on wire cooling rack until warm.

Serve spread with butter if desired.

Creme de Menthe Liqueur Truffles

These Liqueur Truffles are coated in tempered chocolate and are a delightful home made gift for someone special or a treat for yourself. Both the truffle mixture and tempered chocolate are easily made in the Tefal Cuisine Companion and you can use any liqueur you desire. I have used Creme de Menthe today but have used different liqueurs in the past, I have even soaked glacé cherries and Morello cherries in Brandy, drained them thoroughly and encased them in the truffle mixture before coating in tempered chocolate.

Note: I used 45% cocoa chocolate for the truffles and coating.
Note: To dip truffle balls in chocolate I used a fork and scraped any chocolate clinging under the fork with a small metal spatula before sliding the coated truffle off the fork with the spatula onto paper lined baking tray. Any excess chocolate attached to the truffles I broke off when set.
Note: Tempered chocolate starts to set at room temperature so you must work quickly when dipping the Truffles in the chocolate. You can gently reheat your chocolate if needed.

Truffle Mixture

300 gms Chocolate broken into squares 

180 gms Thickened cream 

50 gms Creme de Menthe or to taste

Insert Stirring Blade. Stopper out.

Add chocolate.

Sp3:60deg:4 to 5 min or until chocolate has melted.

Start Sp8:30sec. adding cream then Creme de Menthe through hole in lid.

Remove blade and stir mixture through with spatula.

Place in a small bowl and refrigerate until firm.

When firm roll into balls and place on paper lined baking tray. 

I weighed my truffle balls and got 22 at 20 gms each.

Refrigerate until firm.

Tempered Chocolate 

400 gms Chocolate broken into squares divided 

Insert Stirring Blade. Stopper out.

Add 280 gms chocolate.

Sp3:60deg:4 to 5 mins or until melted.

Add remainder 120 gms chocolate.

Sp5:2min 30sec only

Remove any unmelted chocolate squares and place melted chocolate in heatproof bowl.

Dip Truffles in chocolate and place on paper lined baking tray to set.