Name of Recipe:  Chilli bean soup with corn bread

Number of People:  6

Recipe:  
I have just made Chilli Bean Soup with Corn Bread, one of my favourite recipes, in my Thermomix for the first time.  The recipe is from taste.com.au:  http://www.taste.com.au/recipes/6327/chilli+bean+soup+with+corn+bread

Tips/Hints:
I adapted the method only slightly for the Thermomix.  For the soup, I chopped the onion, garlic and chilli for 2 seconds on speed 7, then added the oil and sauteed for 2 minutes at 100 on speed 1.  Then added everything else (1 tablespoon vege stock concentrate instead of the cube) and cooked it at 100 for 15 minutes on speed 1.  Then I blitzed it, moving slowly up to 9, for about 20 seconds.  This was a bit scary as it was slightly too full.  Next time I would reduce the water - just add enough to take it up to the 2L mark.

I just mixed the corn bread in a bowl as it didn't seem worth using the Thermomix, but I did use Thermomix butter, buttermilk and creamed corn (thanks Chelsea for the creamed corn recipe).  I always make it in muffin tins - 12 muffins (mixture measured with an ice cream scoop, 190C, 20 mins).

This is the first recipe I have posted, so I hope I've got it right!

Members' comments
MF - Cooked this today and was delicious. I added chopped carrots, celery, and red and green capsicum to the original recipe and then blended half of the soup as my DH likes chunky soups. Was very thick so added extra stock and some sour cream after pouring into a large pot when cooked. A few shakes of smoked paprika and into the bowls with the yummy corn bread on the side.  DH was in love!!!

Courton - Have to bump the corn bread recipe because it is so delicious. Goes with any type of soup and makes a change from serving bread rolls with soup.

Recipe Name:  Basic Bread
Book Name:  Everyday Cooking
Tweaking details:
100g buckwheat
310g lukewarm water
2 tsp dry yeast
1 tsp salt
420g bread flour
20g olive oil
I make two batches, one after the other, for my two bread tins.  Prove the first time wrapped in my Thermomat until doubled in size (takes a while - it's cold in our kitchen!) then into the tins, brush tops with water, and into the cold oven with just the oven light on.  Leave to rise again for maybe half an hour  or basically just until the dough has filled out the bottom of the tin.  Turn oven on to 200C and bake for about 35 minutes I think, or until they sound hollow.
Review:  Warning:  I don't like my bread fluffy.  So if you do, you should ignore my suggestions!  This doesn't make a super tall loaf, but respectable.  I love it.  It makes absolutely superb toast!
Score: (out of 5*) 5