Recipe from Edmonds cookbook, husband’s birthday treat. Cinnamon Oysters with cream and dusted with icing sugar.
Cinnamon Oysters
2 eggs
1/4 c sugar (80 g)
2 tsp golden syrup
6 TB flour ( 60g)
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
Preheat oven 190 c. Add sugar, blend 3 sec, speed 9 to refine. Add butterfly whisk and add eggs. Beat eggs and sugar, speed 3.5 until thick. ( look through the top while beating , mine took about 2-3 mins)
Add golden syrup through the hole in lid and beat speed 3.5 for another minute.
Sift remaining dry ingredients and fold into the the egg mixture.
Spoon into greased oyster tins ( I used muffin tray) Bake 8-10 mins 190c.
When cold, cut oysters and fill with whipped cream.
notes- reverse the cinnamon / ginger quantities to get a more gingery tasting sponge
Another very popular recipe from the recipe community (link above) with 57 rave reviews. Made these doughnut muffins for afternoon tea and everyone loved them especially the kids. When they’ve been allowed to cool they do taste like doughnuts, but most of them were gone before they were cold. Didn’t bother to pulse dry ingredients just added to wet ingredients and mixed in altogether. 5 seconds mixing, 20 minutes cook time and they’re done. Hot muffins were brushed with melted butter and dipped into cinnamon sugar. Recipe makes 12 doughnut muffins and perfect bagged and frozen for lunch boxes.
NB the link for this recipe is now on Thermomummalailahrose’s blog at thermomumma.com see link above, no longer on the recipe community. Thanks to Lailah Rose for publishing on her blog. We were so disappointed to find it missing from the recipe community and thought we’d lost it forever. Definately pays to copy your favourite recipes.
This recipe for Jumbo bread by Thermomumma (link above) makes AMAZING burger buns. This recipe was probably one of the top 10 most popular recipes from the community, always trending. They are crisp on the outside and fluffy on the inside, just like all the comments state, makes a bread/buns just like Bakers Delight. The bread rolls we made a couple of days ago (the bestest bread rolls ever) are a little denser than this recipe and make great filled rolls but not soft enough for burger buns.
The dough like all doughs is a breeze to make with the thermomix. Throw everything in TM bowl, mix 15 seconds and then knead on dough mode for 6 minutes. The first prove only 15 minutes, ( just left in the thermomix) then either put into a loaf tin or divide into rolls and prove for approx an hour. Putting buns in oven covered with a tea towel with a bowl of boiling water underneath seems to work well for second prove. Burgers for dinner tonight. Some comments have stated using gluten free flour also still works… Will be trying her recipes for fruit loaf and wholemeal bread next.
Homemade burgers
We are blown away by how great these burger buns are, you can’t tell they aren’t bought and the texture is just like a Wisconsin burger. Patties blended in thermomix. To my daughters who love burgers ; Blend a piece of bread (use an end), one onion and clove of garlic for a few seconds speed 7, add tray of 500g mince, an egg , salt and pepper, Worcester sauce, tomato paste and mix on dough mode for 45 seconds. Homemade burgers ….they’re better than any burger we’ve ever bought.
Quickest shortbread recipe ever, made in a minute. Link above. It’s crunchy and not too sweet, great biscuit. I’ve reprinted below so easier to follow.
Grandmas Shortbread
50 grams cornflour
100 grams white sugar
225 grams Butter cubed, cold
260 grams plain flour
Preheat oven 160C. Add sugar to TM bowl and mill sugar 10 sec, speed 9.
Add all other ingredients mix 10-15 sec, speed 6.
Knead on dough mode 35-45 seconds. (Was a little crumbly but easy to press together. )
Spoon onto tray and press with fork or roll into log and slice.
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 …
coriander leaves
peanuts.
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.
Heavans above! It IS the Bestest bread roll ever… With a title like that, it was a big promise from the recipe by Emilee Wong on the recipe community. The rolls took a bit longer at 180C about 25-30 minutes from cold ,the second prove happens at the same time as cooking. The first prove took about 45 minutes. They’re soft and fluffy and perfect for kids afternoon tea and lunchboxes. And the smell of freshly baked bread rolls is so comforting on a cold windy day. Bought the bread improver from the spice shop in Dominion Rd. Have tried some recipes without the bread improver and they haven’t been this good so I think it’s an important ingredient. Fantastic recipe and only took a couple minutes to make dough with the thermomix and makes a tray of rolls.
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
5 eggs
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.
Love love love these bagels. They’re homemade and the texture and taste is amazing. Hot out of the oven with a homemade spread, omigoodness nothing quite compares. Have to save the recipe onto this blog for my girls. It’s from a recipe app called Robogourmet and these will be frozen tonight ready for breakfasts or lunches during the week. They do take an hour and half to prove but worth the effort if you’re home for a couple hours. The initial dough prep takes less than 5 minutes.
Bagels
290g warm water
480g flour (recipe stated bakers flour but I used any flour and it works)
2 tsp yeast (I use one sachet dried instant yeast)
25g sugar
1 tsp salt
Place all ingredients in the Thermomix. Mix for 15 secs/speed 6. Then knead on dough mode for 2 mins. Place dough in warmed Thermoserver and leave to rise for about one hour or leave in TM bowl.
Divide the dough into about 10 – 12 pieces ( approx 70g each ) and roll into balls. Use your thumbs to create a hole in the centre. Allow to rest on a lined baking tray for about 30 minutes. Cover with tea towel.
Heat oven to 240C. Boil a jug of water and tip water into a thermoserver or pot. Helps to have two containers of boiling water so you can do three bagels in each container at once. Drop three/ bagels into the boiling water for about 30 seconds per side. Use a slotted spoon to transfer to a rack to drain. Nb water must be close to boiling, if your water cools add more boiling water to increase temperature.
Return to the baking tray and bake in the oven for 15 minutes or until lightly golden.
Notes: Can brush with butter and coat with seeds before baking (eg Sesame/poppy/pumpkin) Bagels brown better if they’re not too soggy so just allow a few minutes to drain after the dipping process. Also can speed up the process by having two bowls of boiled water for dipping and Miss 14 to help drop the bagels into the water.
What to do with the leftover Easter eggs we have in the pantry. Use them up in rice bubble slices! Tried two easy recipes and modified them to suit. The Traditional slice pictured first was made trying to smooth the chocolate over the top and is a little crumbly because it was hand mixed. I’ve adjusted the recipe to follow the thermomix method used for the Peanut Butter slice. Melting chocolate first to put into the baking tin is much easier because it’s tricky to spread chocolate over unset rice bubbles. These recipes take 5 minutes to make with the thermomix and then pop straight into fridge to set.
Traditional Rice Bubble Slice
125g butter
80g sugar
200g chocolate ( approx 1 Easter bunny)
4c rice bubbles
Line a slice tin with baking paper.
Break chocolate into pieces and melt in thermomix, 1.5 minutes, 70c, speed 3.5. Spread melted chocolate into the slice tin onto the baking paper.
Add sugar and butter to TM bowl 5min Varoma temp. speed 2. Add the rice bubbles to the TM bowl and mix for 1 minute 20 seconds reverse speed 1.
Pour the rice bubble mixture into slice tin on top of melted chocolate and use a metal spoon to spread across the tin and push down firmly.
Place in refrigerator for an hour until set, then slice.
Peanut Butter Rice Bubble Slice
Peanut Butter Rice Bubble Slice
3 cups of Rice Bubbles
½ cup of rice malt syrup
120g (½ cup) of smooth peanut butter
200g of milk chocolate( approx 1 Easter bunny)
Line a slice tin with baking paper.
Melt chocolate broken into pieces in thermomix, 1.5 minutes, 70c, speed 3.5. Spread melted chocolate into the slice tin onto the baking paper
Add syrup and peanut butter to TM bowl 5min Varoma temp. speed 2. Add the rice bubbles to the bowl and mix for 1 minute 20 seconds reverse speed 1.
Pour the rice bubble mixture into the slice tin on top of the melted chocolate and use a metal spoon to spread across the tin and push down firmly.
Place in refrigerator for an hour until set, then slice.
The kids raved about the Peanut Butter slice, said it tasted like Reese’s Peanut Butter cups. Put into freezer bags after they’ve set, ready for lunchboxes and treats during the week. Better than buying the supermarket ones and you can reduce sugar accordingly to your taste.
The guided recipe for apple cake is so simple and here is the result….a lovely tea cake, deliciously light and crisp on the top. It’s done in 20 seconds in the Thermomix and the only hard part is peeling and quartering three apples to lay on top. The sponge is light and the apples are soft but still firm. Can imagine with whipped cream, it would make an awesome dessert. This afternoon dinner is cooked (sweet and sour fish) mac and cheese with tuna cooked for kids afternoon tea and this apple cake made for lunchboxes. Would not have attempted more than one of these dishes before we had the Thermomix. Even had time to clean up the kitchen while the Thermomix did all the work. Notes for next time : no need to push apples into cake or reduce sugar, use four apples instead of three.Some apples work better, pacific rose too crunchy and granny smiths too tart, gala works well, best not to slice too thick so the apples soften while cooking.
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