I was a bit against the fold roll deal but it is only a couple of folds and rolls....at least here in the north the butter incorporates pretty quickly.   Even with the small things desperate to help it wasn't too bad.

The child that finds many things 'too oily' declared that we were never buying pastry again it was so delicious.....the one that speaks little rubbed his wad of pastry all over his little naked torso then fell asleep for the night covered in butter - he smelt divine in the morning.

This said I would be keen for an easier recipe that does require less rolling.  I did think about having a go at Maggie's (The Cook and the Chef) sour cream pastry in the thermomix..... but then I was also thinking I might benefit from a little break from butter based recipes.

Now it is heating up here in the North we are making lots of our version of this drink which we originally saw on Food Safari.  We have adapted it and I can't even remember the country of origin.  The rosewater and cinamon seem to cool the blood and soothe the mind.

Ingredients
4 oranges (skin peeled/chopped off and sliced in half)
2 carrots (peeled if you wish, chopped into chunks)
300mls water
handful Ice
Splodge of rosewater
pinch of cinamon.

Place all ingredients into bowl and slowly turn up to speed 9 for a minute (probably doesn't need a full minute)

These look great.  I might give them a go with some egg replacer....or does anyone think they might work without egg (I've observed that lots of recipes can do okay without the egg).

I find I need specifics for biscuits too.  I do have the knowledge buried deep in me because when I see them cooking I think 'Mmmm that is 'that sort of biscuit! - too late'. 

Love all the tips.  Can't wait to apply chickpeas by stealth.

Sundari made about 25 - 30 and I ate about 15 I think.  Very delicious.  In fact I dream of them.
Have a batch in the fridge to try.  Hope they satisfy the hungry little beasties at swimming.....and if they don't I'll just have to eat them.

I used 80gms sugar last time and was still plenty sweet enough.  I am with you on reducing the content.

I just used normal speed at about 3ish (bit vague on real speed) for about 20 seconds and they mixed up a treat.  Turned out the same as when I kept going for 'seconds' on interval speed.

Cheers

Name of Recipe:  Chocolate Icecream (egg free)
Number of People:  depends on decadance capacity.  About six to eight people
Ingredients:

600ml cream
395g can condensed milk
200 g Plasistowe Dark Cooking Chocolate



Preparation:

Break chocolate into pieces into TM bowl.  
Grate 5 – 10 secs on speed 7.  
Melt 2 – 3 mins at 50 degrees on speed 3.  (I do 2 mins and then scrape down sides and about 30 seconds more)
Insert Butterfly.  Add condensed milk and cream.  
Beat on speed 4 for 20 – 30 seconds.
Put into a container and freeze.

You will not need to reblitz.  It keeps soft and creamy for a couple of weeks (ours only gets that old if Spanner forgets about the emergency supply in the store freezer).
I would be keen for the evaporated milk recipe too.  I haven't had much time to explore forum but I am glad to know there are a few egg free people around to swap tips with.  

I never used to notice egg in food but a child with an allergy changed that.  Since I cook most things without egg these days some cakes and biscuits etc taste odd with egg in them.


Photos:

Tips/Hints:  This is a recipe that I got from a major brand condensed milk can.  The original recipe has powdered ginger and choc chips.  I have never added these as it has always been so perfect.  Before the Thermomix our kitchen was always covered in chocolate and cream - I am not the neatest of cooks and anything requiring whipping spelt disaster zone.  The first day I made it with the Thermomix Mr Containergirl (Spanner) didn't even know I had made it.....previously there would be evidence for some time.

members' comments
VHJ - Waiting for this to freeze but it was finger licking good out of the TMX bowl.  I halved the recipe and used Skim Condensed milk and a 250g tin of Reduced fat Cream that I made up to 300ml with milk. Thanks Containergirl.

Meagan -  made this recipe twice this weekend. Once with the dark chocolate - I found that the melted chocolate went a bit bitty when I added the cream and condensed milk - the blades weren't moving when I added it. Also I had to whizz it for longer than suggested as the chocolate seemed to take ages to mix into it. As a result the end product was like a whipped cream consistency. The second batch I did was white chocolate and it more smooth but slightly thicker. I added the cream and condensed milk through the hole as it was on speed 4 with the butterfly in and ended up with a much smoother ice-cream. It is really rich but yummo Smiley
Thanks for the recipe.
Made another couple of batches of this one last night  Grin I did a little experiment with the white chocolate one and blitzed some strawberries and stirred them by hand into the mix. Very yummy although the strawberry is a little icy, I am thinking you could probably blitz the strawberry so it is more of a coulis and add a little alcohol and then swirl it into the mix.
Also I was thinking it would be cool to make a swirled dark choc and white choc combo.

cathy79 - The mixture is fantastic!  I think it would make a great "chocolate mousse".  It's in the freezer, and I've checked on it a few times.  Absolutely delicious.

Alina0210 - I made this last night.... taste tested this morning (7:30am HAHA)..... and wow yumm, so chocolatey and smooth.... i can feel my waist getting larger and its not just me being pregnant LOL...  Will definitely make it again, and so easy.

Sundari - Made this again the other day and it is so good
I did one batch with some TMX chopped nuts like pistachios and maca's swirled through.

I made them last week and the processing time was closer to a minute I think.  They were sensational.  I did a macadamia version of the Hazelnut spread to spread on top.  I plan on making them again soon.