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.
http://thermomumma.com/sweet-bun-dough/ ohhhh yessss… After yesterday’s clean eating gluten free rolls, it’s Friday and we decided to mix it up and make these gluten full beauties. Again using thermomumma’s fantastic sweet bun dough. Thick Custard made using the automatic feature in tm5 for 4-5 people perfect quantity for two and bit cake tins of scrolls. Roll the dough into the largest rectangle. Spread with custard. Prove for approx hour and bake 180 C for 15/20 mins.
http://chelseawinter.co.nz/egg-free-chocolate-cake/ Another fantastic recipe from Chelsea Winter, this is super quick, less than 5 minutes literally, to make in the thermomix. Adapted for the thermomix, reduced amounts of chocolate for ganache because 100g chocolate is more than enough for the icing. Crazy Italian chocolate cake (Chelsea Winter)
- 1 ½ cups standard flour (210 g)
- 1 cup caster sugar (180 g)
- ½ cup dark, good-quality baking cocoa (look for ‘dark’ on the label for best results) (35 g)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup extra virgin olive oil (65 g)
- 1 tbsp balsamic vinegar
- 3 tsp pure vanilla essence
- 1 ¼ cups water (290 g)
Add dry ingredients to TM bowl, turbo twice to sift, add wet ingredients, blend 5 sec, speed 5. Bake 40 mins 180 c. Allow to cool. Chocolate ganache (followed guided recipe as a base)
- 100g chopped dark chocolate (60-70% cocoa solids – use dairy-free if needed
- 70g butter (or dairy-free olive oil spread, or 2/3 cups coconut oil) we used olivani
Grate chocolate 10 sec , speed 8. Add olivani (for dairy free) . Heat 2min , 50c , speed 3. Allow to cool before spreading.
Been wanting to try the guided sweet short crust pasty for months. Found this tempting award winning Watties recipe, it was time to try it. Like many recipes for the first time there are always certain aspects that may feel not quite right. The almond filling in the published recipe was more than enough for two 20cm tarts instead of just one. And an 850g tin of Watties Doris Plums can be perfectly divided into to two tarts. And one quantity of pastry from one guided sweet shortcrust pastry is enough for two 20cm tarts. So we ended up with two lovely tarts, one eaten for afternoon tea and dessert another put in fridge for dessert during the week. The sweet shortcrust pastry is great; sweet and crunchy, the tart is delicious served with whipped cream or yoghurt.
Converted recipe for the Thermomix
Plum and Almond Tart (makes 2 x 20cm tarts)
- 700g sweet short crust pastry (one portion of guided recipe)
- 150g butter
- 150g sugar ( I reduced to 130g)
- 1 large egg
- 210g ground almonds
- 1 TB pistachios, shelled and chopped (opt)
- 850g can Watties Black Doris Plums
- Preheat oven to 200C. Grease or line with baking paper 20cm pie plates.
- Make one quantity of the guided sweet short crust pastry. Roll out the pastry and line pie plates with it. ( Can save half the pastry and filling in fridge for another day) Prick pastry with fork and bake 8-10 minutes.
- Cream butter and sugar, mix in egg. Then fold in ground almonds. (Thermomix tip from forum to cream butter and sugar – blitz sugar on speed 9 for about 10 secs then add the butter. Soften by heating to 37 degree to soften your butter on soft speed for a minute before whipping with butterfly on speed 4 (no faster when you are using your butterfly) for about 30 secs to a minute.)
- Dot or place the almond filling into the cooked pastry. Drain plums, cut in half removing pips and place cheek side up on the filling. Doesn’t matter if the filling is not smooth, it smooths out when baking.
- Bake 30-40 mins, serve with cream or yoghurt. ( 30 minutes for our oven)
The sweet shortcrust pastry should make delicious base for apple pies. Only takes a a couple minutes to make the pastry in tmx , just needed to cool in fridge for an hour after.
Haha..here’s our kitchen. Basically, a disaster zone. Thought about posting a nice picture of our Friday night homemade burgers but decided on a slice of real life! The kids are on school holidays, there’s a continual demand for food, activity, outings and lots of mess everywhere. By the end of the day, the kitchen bench is littered with dirty dishes, packets that hadn’t been put away, half eaten food and drinks. Miss 14 had made chocolate fudge biscuits earlier and lunch was probably somewhere in the midst of all that mess too. Lately we have had easy tmx meals that have been posted previously. Everyone is well fed but had no time to try any new recipes and have quite a few lined up to try. Can’t wait till next week.
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.
Homemade burgers and bread loaf. Used the recipe above from thermomumma’s blog but used half for burger buns and half for loaf tin. Friday night takeaway food at home. What makes them special tonight is Chelsea Winter’s secret sauce made from gherkins, mayonnaise, mustard.
Sliced the bread loaf for the freezer. Turned out great.