Lovely recipe . Very easy . Great way to use excess or old apples . Recommend not cutting down sugar as the recipe is not too sweet which is great. Will try using the guided sweet shortcrust pastry next time .
Easy afternoon tea , this recipe from the community has 220 favourable comments and very simple. Took less than a few minutes to whizz up for the oven. Unlike the guided Caribbean carrot cake in the BCB it has fewer ingredients and only one spice . So when time poor is a great alternative to that one . Halved sugar as some suggested and was sweet enough , iced with lemon icing . Moist and light, will definitely use again. Checked at 60 minutes baking and was done.
Poor photography , only just managed to take one photo before the cake was eaten !
Piece of cake literally, tried this top rated cupcake recipe from the community , wanting a 5 minute prep time this is the one, they’re ready for the oven. No need to ice, taste lovely and moist as is. We like the melt butter and add other ingredients recipes. Didn’t pulverise the chocolate too much so it’s like chocolate chip cupcakes. Ready for lunch boxes .
Banana cake recipe is same as one posted above except used normal flour and 1 tsp of baking powder and 1 tsp of baking soda instead of self raising flour and baking soda in the above recipe. Iced with lemon icing.
Chocolate cupcakes ( recipe posted previously ) makes 12 muffin tin
3/4 c flour (100g)
1/4 c cocoa (35g)
1/2 c sugar (100g)
2 tsp baking powder
1/2 tsp vanilla
1/2 c milk
Preheat oven to 160 C. Line 12 muffins trays with cases.
Add all dry ingredients to TM bowl, pulse a couple times on turbo then add wet ingredients and mix on speed 5-6 till combined. ( can double or triple qtys ) nb heat butter to room temp first
Bake 160 C , 15-20 mins for normal size cupcakes, 10-12 mins for mini cupcakes
This recipe is close to the recipe given to us by our lovely neighbour many years ago which was our standard go to recipe , the only difference is a bit extra milk and baking powder. To adjust to our favourite recipe , I take out baking powder , reduce milk to 6 TB and bake at 200C for 15-20 mins rather than cook at lower temperature of 160 C . Easy peasy. Made half the quantity so we don’t overload on sugar today and iced with lemon icing.
Mmmm yum banana cake. This recipe from the recipe community was so close to our family recipe except for the use of self raising flour instead of flour and baking powder, we had to give it a go. 85 positive comments, and it turns out lovely and moist just as everyone says. I might substitute flour and baking powder and leave bananas in when mixing, as suggested by a few members, next time but very happy with this cake as is. Sometimes our cake would fall in the middle but this one stays nice and high. Maybe because it’s cooked at 160C instead of 180C for an hour.
30 seconds to make a cake, or in this case muffins. The famous 30 second orange cake from the recipe community is made from one whole orange, peel included, and literally takes 30 seconds to make in the thermomix. We used 3 whole mandarins and made muffins instead. Baked in 15 minutes at 180c fan bake. Awesome recipe, can see why it had 300 + glowing comments. Followed some of members’ suggestions and reduced sugar from 200g to 130g and butter from 225g to 200g. Added 2 TB poppyseeds. Fantastic recipe, crunchy top moist centre and lovely flavour.
Nb best eaten fresh or on the day otherwise freeze to retain softness.
This Vietnamese Beef Pho recipe by Annabel Langbein Free Range in the City ( see link above from “my little chequered kitchen”) is delicious, not exactly the same flavour profile because we used TM homemade chicken stock instead of beef stock. But the heroes of the dish are the ginger, spices, huge amount of coriander and the melting sirloin just cooked as the broth is poured over the finely sliced strips. Here is the recipe adapted for thermomix. Also included a recipe from the recipe community which was used as a base to convert the Annabel Langbein recipe.
Quick and Easy Beef Pho (serves 2)
100g dried rice vermicelli (glass noodles) or fresh rice noodles
1 1/2 litre beef stock
1 1/2 tbsp fish sauce
1/2 tsp Chinese five spice mix
pinch of ground cloves
1 tbsp grated fresh ginger
1 small red chilli, deseeded and finely chopped
1 kaffir lime leaf (used two dried leaves)
8 button mushrooms, thinly sliced
1 stalk lemongrass, bruised ( used a 1/2 tsp from jar)
100-150g beef (used sirloin sliced as thinly as possible across the grain
2 spring onions, sliced into thin strips or matchsticks (julienne)
1 medium carrot, sliced into thin strips or matchsticks (julienne)
handful of mung beans (used lettuce)
1 lime, cut in half
to serve …
Add ginger to TM bowl, chop 3 sec, speed 7.
Add beef stock, fish sauce, five spice, cloves, chilli, kafir lime leaf , lemon grass to TM bowl , cook 20min, Varoma temp, reverse speed 2. ( until boiling)
While broth is coming to boil, prepare other ingredients. ie Pop fresh rice noodles or vermicelli noodles into a bowl and cover with boiling water, finely slice steak, julienne carrots to matchsticks , slice spring onions, slice mushrooms or other vegetables you would like to use.
Place vegetables into serving bowls, drain noodles and divide into the serving bowls , place beef strips on top.
Ladle boiling stock over the beef and noodles. Top with spring onion and coriander, squeeze of lime and a sprinkle of peanuts.
Simple, fresh, light and warming. The steak is divine like this! Must get onto making the TM beef stock.
The Magic Bean chocolate cake recipe from the recipe community (link above) is probably one of the community’s most popular recipes, it has 408 positive ratings with everyone raving about how moist and how chocolatey it is, and it’s made from a tin of kidney beans!
Well our verdict is….. it is quite incredible, just like everyone says you can’t taste the beans ( I used a tin of 4 bean mix ) and either can the kids. Haven’t told them as it might influence their opinion. And the batter was very moreish, normally licking the bowl is reserved for the kids but today I couldn’t stop myself. It’s very good, moist, chocolatey and delicious and loving the fact it’s made from a tin of beans, adding some good protein to this treat. I’m reprinting the recipe below because one member shared a simpler method in the comments section below which I followed to make these cupcakes. Only takes a minute to whip this cake up in the thermomix so heat the oven first. Here it is :-
Magic Bean Chocolate Cake
420 g can kidney beans or butter beans, drained & rinsed
1 tablespoon water or coffee
1 teaspoon vanilla extract, or more to taste
70 g raw cacao or cocoa powder
1 teaspoon GF baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
125 g Butter
140 g rapadura or coconut sugar
In the Tm bowl, puree the beans, water/coffee, sugar, butter and vanilla until smooth. (speed 4)
Add the eggs & beat for 20 seconds, speed 4.
Add the cocoa powder, baking powder, baking soda, and salt ( didn’t add salt) and blend 10 seconds, speed 4. Use the spatula to scrape down and ensure thorough mixing.
Pour batter into greased ring tin pan or lined cake tin and bake Moderate oven, 160*C, for 30 minutes or until a toothpick inserted in the middle comes out clean or it springs back when touched in center. Muffins bake 180C for 20 minutes.