Avocado & lime mayonnaise

Silky avocado with a slight twang from the lime.
Just lovely.

Arghhh...yet another thermomix "recipe developer" Cook book for sale online.
Honestly, it seems the days of sharing our recipes on a free forum are done...this saddens me.
It's all about the $$ and cashing in  so it seems 

Still alive & Tmixing 
Hope you are all well xx

This is an adaption from Monkeyboyzmum's cheese sauce   http://www.forumthermomix.com/index.php?topic=6120.msg79193#msg79193ove  - love it, thank you  

It's made with this lovely crumbly cheese, which has tart/sweet cranberries (very good with crackers & bubbles  )






Wensleydale cranberry cheese sauce

1 x 200g pkt  Coles - Wensleydale with cranberries cheese
40g cornflour
50 g butter
Good twisting of cracked black pepper
500 g milk

Break up cheese, and chop in jug 5 seconds, speed 8
Add the rest of the ingredients
Cook 7 minutes, 90c, speed 4.

It is a rich cheese sauce, with a hint of sweetness.  I used it on  gnocchi, but I think it would be perfect spooned over prosciutto wrapped chicken.  It will have a slight pink tinge from the cranberries.

 

....there's so many, looking for your recommendations 

TIA 

I have tried many chocolate buttercream recipes, and haven't been happy with the majority of them.
They are either too gritty, too hard, dry & crusty or are impossible to pipe.
.....turns out the recipe was under my nose, and I made some changes.
Following the basics of the Thermomix creamy vanilla frosting recipe....I altered it by making a chocolate roux & using brown sugar.
It's silky smooth, easy to pipe, and it truly is the texture and taste of chocolate mousse....no one would believe it's actually buttercream  



The Perfect Chocolate Buttercream

The chocolate Roux

30g plain flour
20g Dutch cocoa (Woolies home brand is my choice)
210g milk

Place flour, cocoa & milk into Jug, and blend for 5 seconds on speed 6.
Cook for 15 minutes at 80C, speed 4.
Pour into a bowl, cover with plastic wrap, pushing plastic down onto surface of mixture.
Cool completely before adding to the next step of the icing.

The Icing

150g light brown sugar
200g unsalted butter - room temp & cubed
40g Dutch cocoa
(The reserved chocolate roux)

In clean  & dry TM jug, add the brown sugar and mill for 30 seconds, speed 9.
Add the cubed butter & cocoa to the sugar, and mix 10 seconds on speed 7.  Scrape jug.
Insert Butterfly and aerate the butter mix for 1 minute, speed 3, MC off.
Scrape jug, and repeat mixing for 1 minute, speed 3.
Add the chocolate roux mixture to the jug, and whip for 1 minute,  speed 3, MC off...scrape jug & repeat 2 more times at 1 minute, speed 3, MC off.
Transfer to a bowl, Cover and refrigerate for 30 minutes, then Remove from fridge & ice away.


Members' comments

Do you refrigerate these?  Maddy responded - I leave this in a lidded cake cloche like the vanilla...I personally don't like any cake or icings refrigerated or frozen....I think it effects the taste & texture.
generally, 2-3 days see's the best of your cakes anyway....usually they're gone by then anyway.

Does it freeze well - maddy - I don't freeze any icing, as I don't like the results, but give it a try if you wish.

Thermesa - I've made this for plain cupcakes. Perhaps a bit extravagant/rich for a 2 year old's birthday but delightfully creamy.

Maddy - you could use raw sugar instead of brown & perhaps cut back a little on the cocoa in icing, it may make it a little less rich for you?
....I personally prefer the cocoa hit, as it doesn't taste like you have a mouthful of butter.

Katiej - Great recipe Maddy, although I don't think I did it justice. I made a mistake and put the chocolate roux in with the sugar and butter and not later when it should have gone in. It was very runny at first, but it firmed up in the 30 minutes chilling time.
It tastes delicious!

suzanne - yes this is perfect and very mousse like- the kids loved it, thanks maddy.

Jamberie - I made 100 mini cupcakes for a friend of a friend's wedding last night. Yes the buttercream is perfect! It seems much lighter than the creamy vanilla frosting, more like mousse. Thanks Maddy, it's a winner.

Hally - Maddy, I have made this a few times for cakes & cupcakes. Delicious, much nicer than butter icing. Thx.

sue purrb - I made this to fill butterfly cakes. It was really delicious. Thanks Maddy. 

INAID - I used this too for E's birthday cupcakes. It was delicious.

kezza - I made this to decorate ES dark chocolate cake and posted how great your buttercream was as well.  Just posting in here so those who have not tried it give it a go, as it is awesome.

cookie1 - I used this for the giant Tim Tam birthday cake. It is delicious. I have some left so it will go on the cupcakes being made tomorrow.

KimmyH - This really is the perfect chocolate buttercream. For something a little different I added 2 tablespoons  of malted milk powder at the start with the flour. Resulted in a decadent choc malt flavour. Teamed up well with I love bimby cake and a few decorations. Thanks again Maddy.

The Dukkah

( you could use all pistachios or any combo of nuts)
80 g shelled pistachios
30g pine nuts
80g sesame seeds
2 Tbsp. coriander seeds
2 Tbsp. cumin seeds
2 tsp. ground black pepper
1 tsp. sea salt


Dry roast nuts & seeds 8 mins, varoma temp, speed 1.
Allow to cool, add in the salt & pepper, then turbo pulse until you have the consistency your happy with, set aside in a container.
(I pulsed 3-4 times on a short burst)

The cheese ball

2 Pkts. Cream cheese, room temp & cubed.
2 spring onions, finely chopped (green part)
Cracked pepper.
4 Tbsp. Dukkah

Add cream cheese, spring onions, dukkah & cracked pepper to taste.
Mix 10 seconds,   speed 5, or until all blended.

Lay out a big sheet of plastic wrap, sprinkle over dukkah, scrape cream cheese mix into middle of wrap, then roll to form a ball & coat completely in dukkah.
Wrap up tightly in the glad wrap, and pop in fridge.
You can make 1 large or 2 medium sized ball.
I made the night before serving &  Take out at least 1 hour before serving.
Serve with a pate knife on crackers.