Sherynn Recipes

2 apples 1tsp lemon juice Pinch of cinnamon (optional) Place water, apples and lemon juice in the TM bowl and mix 30 sec/speed 7 scrape down sides of bowl using spatula and add cinnamon. cook at 90 degrees for 10 min/speed 1 Cool and serve

  Basic Recipe 1kg AP Flour 360-400g warm water 2tsp soda ash or lye water a.k.a air abu (optional to make the noodle more chewy texture) 8g salt Stir and dissolve salt & soda ash in warm water. Mix in the liquid with flour bit by bit until incorporated. Dough will appear dry at first. It's ok as long as it form a ball and no dry flour left around. May add in 1tbsp water at a time if it's too dry due to different brand of flour may have different hydration level. Rest for 30mins. Knead again slightly for 5mins.  Run through noodle machine to flatten it and cut to desired shape. Note: The amount of warm water may be substituted by puree - pumpkin/spinach, carrot, beet root, sweet potato. Using puree may cause the end result of the first mixing drier, suggest to add in water by 1tbsp at a time until just enough to incorporate the dough together. Remember the key is to keep it a very dry dough in order to get the chewy noodle texture. Using sourdough discard: 300g water, 60...

20 g garlic 1 teaspoon black peppercorns 200 g onion cut in quarters 50 g oil 1000 g tomato cut in half with end removed 1 tablespoon sugar 1 teaspoon salt ½ teaspoon all spice or Chinese 5 Spice 2 teaspoon dried oregano Place the peppercorns and garlic in the TM bowl. Chop 3 sec/Speed 9. Add onion to the garlic mixture. Chop 3 sec/Speed 7. Scrape down the bowl. Add oil to the TM Bowl. Sautee 5 min/Varoma/Speed 1.5. Place the halved tomatoes in the TM bowl. Puree 10 sec/Speed 5. Add sugar, salt, allspice and oregano to the tomato puree. Simmer 40 min/120 degree/Speed 1.5 (MC OUT). Add the strainer to the top of the lid to prevent splatters. If you want to preserve the sauce add it to sterilized jars and place the topped jars in a large saucepan of boiling water. Allow the jars to boil for 2-3 minutes and then leave them to cool in the water. Once cooled the sauce will be vacuum sealed.