Apple pie

Apple pie

https://www.recipecommunity.com.au/baking-sweet-recipes/apple-pie/9kt8yr2s-90540-754326-cfcd2-h80spg72

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 .

 

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Pavlova

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Pavlova

http://www.recipecommunity.com.au/baking-sweet-recipes/mixed-berry-pavlova-stack/281200

Christmas day ….I can safely say that the Thermomix saved us from kitchen meltdown. From chopping garlic and onion, steaming potatoes, making coleslaw and salads, bread rolls, dressings, sauces, marinades and the biggest pavlova we’ve ever made. Above picture is our 16 egg pavlova. Doubled the guided pavlova recipe from the BCB to make two rounds the size of our oven trays and then sandwiched together with cream and more cream. Found the same recipe on the recipe community and posted above. Awesome, we love the crispy outer and marshmallowy centre. Just need to remember to turn temperature down to 120c when putting  it in the oven. Left in oven overnight to cool.

Used all the eggs yolks when crumbing the chicken a couple of days later. Nb  Yolks can frozen for use later too. Or could be used to make any of the ice cream recipes from the BCB as well.

Chocolate icecream

Chocolate icecream
Chocolate icecream

The guided Thermomix chocolate icecream is amazing, almost halved the sugar (used 90g instead of 150g) and it’s sweet enough for us. You can’t help being happy eating it especially as it’s homemade ! Only 5 simple ingredients :- good quality chocolate, cocoa powder, milk, cream, egg yolks and sugar, compared to the list of ingredients in tip top icecream below. And only takes a few minutes to make. After  frozen, just cut out squares  ( leave the container out for a few minutes to soften first) and blend at speed 6 for a few seconds. We packed into an ice cream scoop to shape and it’s ready to eat.  The secret  is to freeze in shallow containers so it’s easier to cut up for blending.

Ideas for  using the leftover egg whites from freezing to 50 recipe ideas in link below.

http://neighborfoodblog.com/2014/07/leftover-egg-whites-recipes.html

Tip Top chocolate icecream ingredient list.

ICE CREAM [CREAM, MILK, LIQUID SUGAR, WATER, GLUCOSE SYRUP (FROM MAIZE), COCOA POWDER (4%), MILK SOLIDS NON FAT, EMULSIFIERS (477, 471), VEGETABLE GUMS (412, 410, 407, 401), NATURAL FLAVOUR].

Plum and Almond Tart

Plum and almond tart
Plum and almond tart

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
  1. Preheat oven to 200C. Grease or line with baking paper 20cm pie plates.
  2. 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.
  3. 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.)
  4. 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.
  5. Bake 30-40 mins, serve with cream or yoghurt. ( 30 minutes for our oven)

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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.

Chocolate Brownie

Chocolate Brownie
Chocolate Brownie

http://www.recipecommunity.com.au/baking-sweet-recipes/chocolate-brownies/38693

Tried another popular brownie from the recipe community. Our favourite thermonix recipe  so far has been the masterchef extreme chocolate brownie. This recipe makes a slightly smaller brownie but is still good. I reduced sugar from 350 g to 140 g as per some suggestions in the comments. Lovely brownie, not as rich as the masterchef brownie but a nice lunchbox/afternoon tea  treat for the kids. Try cook for 20- 30 minutes next time, to retain more moistness.

Masterchef extreme chocolate brownie 

Cinnamon Oysters

Cinnamon oysters
Cinnamon oysters

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
  1. 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)
  2. Add golden syrup through the hole in lid and beat speed 3.5 for another minute.
  3. Sift remaining dry ingredients and fold into the the egg mixture.
  4. Spoon into greased oyster tins ( I used muffin tray) Bake 8-10 mins 190c.
  5. When cold, cut oysters and fill with whipped cream.

notes- reverse the cinnamon / ginger quantities to get a more gingery tasting sponge