The guided pizza dough recipe is great but if you prefer a lighter thin pizza base, Charlie’s thin pizza base from the recipe community is perfect. It is as simple to make as the guided recipe and even shorter proving time. And it’s as light as pita bread. Miss 14 topped with standard ham cheese and pineapple. (Chop cheese at speed 8 until sound changes, check consistency through lid)
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.
Used Annabel Langbein’s sticky bun recipe from her website. ( link below) for these nutella scrolls. Definately a treat, nutella and sugar and cinnamon. Ran out of milk and used 1/2 coconut milk, still worked great.
Sticky Buns Adapted for thermomix:- ( dough fills two large cake tins)
- Add 125g butter and 490g milk to TM bowl. Heat 2.5 minutes, 50C, speed 2. Until butter melted.
- Add one a sachet of dried yeast and 100g sugar. Heat 2 mins, 37C , speed 1.5. Leave 10 minutes, till yeast appears frothy.
- Add 846g (6cups) flour, tsp salt. mix 6 sec on speed 5 first then, Knead 3.5 minutes dough mode.
- Place dough in a large pot, I place pot in warm water for around 1 hour till dough has doubled in size.
- Halve dough, place one in fridge/freezer for use another day. Follow instructions in recipe link above for rolling out, filling and second prove.
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.
Made these pizza pops again to freeze for school lunches. This time flavoured the pizza dough with rosemary and garlic. Just throw a handful of fresh rosemary and two garlic cloves into the TM bowl before following the guided pizza dough recipe. Chop rosemary and garlic at speed 7 until finely chopped. Then follow the guided recipe for pizza dough from there, no need to set aside the rosemary and garlic.
Just made these finger buns today, O….mi…gosh, another recipe from the expert bread maker ThermomummaLailahRose who has published her recipes on her blog thermomumma.com. She posted the jumbo white bread( we used for burger buns) , jumbo wholemeal bread, jumbo fruit loaf (used for fruit bun/loaf ) and this absolutely amazing sweet bun dough which can be used for finger buns or scrolls. Awwww I’m giving them away before we eat the lot. They’re as good as the Bakers Delight buns if not better and freshly homemade. And maybe better than our favourite scrolls using Annabel Langbein’s sticky bun recipe. Bread heavan here today! Baked for 10-15 mins at 190C, ( NB trial and error , fan forced too hot for our oven for these buns and buns were too brown and less fluffy ) then iced with her icing recipe on the link above. Oooooooh they’re so good, like eating fluffy pink clouds!!! Going to do cost comparison and post tonight because can’t resist checking out the numbers. Notes for next time: could glaze before baking rather than ice to reduce sugar content and at second prove check at 45 mins, at just over hour looked like they might overprove some were starting to fall.
( if using fanbake , check buns at 8-10mins )
Recipe from road to loving my Thermomix’s blog. Great recipe, neat new way to use the pizza dough recipe from Basic cookbook. Filled with bacon cheese and herbs. Next time try to fill a bit more , maybe 2 teaspoons of mixture and use more spinach. The kids will love this as an alternative lunchbox item. Figured out it’s better to make double the pizza dough and refrigerate half for use another day. Can be made into bread rolls, grissini sticks, or even more pizza for snacks and lunchboxes.
Made this Jumbo fruit loaf today to give to my father who loves raisin bread, this time with raisins instead of sultanas and it’s perfect. Made rolls instead of a second loaf and they’re amazing, so soft. Couldn’t find instant dried yeast in the supermarket so had to use active dried yeast. The only difference is you have to allow the yeast to activate in the liquid and sugar first( 2 mins, 40c, speed 3)it should foam on top when it’s activated, then add all the other ingredients and carry on with the recipe.
With thunder and lightning outside, it seems like a good night for pasta. Normally use Quirky cooking bolognese for lasagne because it has more herbs and vegetables blended into the sauce .. no need for a extra vegetable dish..but today decided to try the guided recipe. It’s so much easier following guided, only used a tray of mince which is approx 500g instead of 800g so I increased the tomato content. Used fresh tomatoes instead of tinned. And the bechemal sauce is a one step process using 1000g milk and makes double the separate guided recipe for bechemal sauce. The lasagne is great. Everyone is happy and it makes a huge baking dish.
The guided foccacia is one of the easiest breads to make usually only a prove of 40 minutes is enough in a warmed thermomserver. We don’t bother with the second prove, just roughly flatten onto the baking tray, dimple the top, sprinkle with thyme or rosemary and sea salt. It proves in the time it takes to heat the oven. It is so good and any leftover is sliced and bagged into freezer for lunches. Even after making this dozens of times it still surprises us with how consistently good it is, the texture and the taste is better than anything we’ve ever bought even from our favourite bread shop in Auckland Wild Wheat which is just across the road.
Made this fruit loaf ( link above ) by the same recipe creator for the burger buns ( Jumbo White bread ). It had to be good because her bread recipes are reliable and it is! Ooooh it’s actually too good so we have sliced the bread into breakfast portions, given some away and stored the rest straight into the freezer so we don’t eat it all at once. Even left out and eaten the next day it retained it’s freshness. Doesn’t need toasting it’s so delicious with just a spread of butter. Note for next time:- use raisins instead of sultanas.