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Topics - EmeraldSue
31
« on: July 10, 2012, 01:01:14 am »
Please don't be off put by the chickpeas in this recipe. I have made these many times and have asked everyone who has eaten them if they can guess the secret ingredient - so far none has guessed correctly. Feel free to cook the chickpeas from scratch, or substitute cannellini beans for the chick peas. You could also substitute the raspberries with a cup of chocolate chips or walnuts or frozen cherries.
These are very moist and I suggest you store them in the fridge
Ingredients:
1 x 400g tin Chickpeas
1/2 cup Buttermilk 115g
1 teaspoon Bi-carb Soda
3 extra large Eggs
1 cup Sugar 220g
2/3 cup Dutch Cocoa 75g
100g Frozen Raspberries
Extra Icing Sugar, for dusting
Method:
1.Preheat oven to 180C (160C Fan forced), and line a 19cm square tin with non-stick baking paper.
2.Drain and wash chickpeas. Remove any loose skins.
3.Add bi-carb soda to buttermilk.
4.Place chickpeas and buttermilk into bowl, and process speed 7 for 10 seconds, or until smooth.
5.Add eggs and process speed 4 for 30 seconds, or until combined.
6.Add cocoa and sugar to bowl and process at speed 4 for 5 seconds, until just combined.
7.Pour half the batter into the prepared tin, and sprinkle the still frozen raspberries over the mixture. Pour the remaining mixture into the tin.
8.Place in oven and cook for 40-45 minutes, or until a skewer comes out clean.
9.Allow to cool completely, refrigerate and cut into squares. Dust with icing sugar and serve.
Members' comments
Uni - thanks for posting this delicious recipe ES. You could use a buttermilk substitute: to 1 cup of milk add 1 tablespoon of lemon juice or 1 tablespoon of white wine vinegar.
Bec8112 - Does anyone know the weights for the ingredients list? Since having my tmx my measuring cups have made their way to the kids sandpit. I did a 'rough' guess and seemed to be ok. I used a mix of Rapadura/Coconut Sugar and Cacao powder. Came out very dark brown but yummy.
CC - I really need to use my glasses more. I reached into my cupboard and instead of a tin of chickpeas I brought out butter beans and had the lid off before I realized what I had done so I just used them in the recipe instead of the chickpeas, it worked a treat. DS and I liked them, very moist and moreish but DH doesn't like the raspberries.
Did take note of the weight of ingredients for anyone interested. These have now been added to the recipe.
GF - I have to agree - this is delicious!!
JuliaC83 - a big hit and was consumed quickly. I substituted the buttermilk for homemade Kefir milk, and I used 3/4 cup Rapadura sugar instead. Delicious!!
kyton - replaced the fruit with choc and caramel bits. Kids all thought it was normal brownies - so a definite win here.
Amy - I replaced the raspberries with chopped up Easter eggs. They certainly are moist and fudgy! Delicious.
deedub - just had a taste and they are yum! Took these away with us at Easter, spent the weekend with 3 coeliacs (including 2 kids), 1 fructose intolerant mum and a bunch of others who eat anything! I was so pleased to be able to bake something that everyone could eat and they all loved them. My friend who is coeliac (as are 2 of her 3 kids) has asked for the recipe. She was very excited about the chickpeas, so much healthier for the kids!
Denzelmum - This is amazing! Light, moist and healthy. Everyone impressed with this.
Bedlam - ES, thank you for this recipe. It is yum. Love the raspberries with the rich choc.
32
« on: June 24, 2012, 06:40:59 am »
I had egg whites left over from Chookies amazing Portuguese Custard Tarts, and limes that I had been given, so I found a recipe here http://www.thekua.com/rant/2007/05/lime-and-coconut-friands/ and converted it for my Thermo Chef. If making this in a Thermomix, just follow these instructions as they are the same as for a TC in this instance. These friands are very tangy, so feel free to reduce the amount of lime in the recipe. I zapped the limes in the microwave for about 25 seconds in order to maximise the amount of juice. Preheat oven to 180C Ingredients: 150g almonds 300g raw sugar Zest of 2 limes 125g plain flour 1/2 teaspoon baking powder 3 tablespoons (15g) desiccated coconut Place all of these in the bowl and blend on speed 10 for 10 seconds. Set on the knead (Interval setting in Thermomix) setting and pour the following through the hole on the lid: 150ml egg whites ( 4 extra large egg whites) Juice of 2 limes (approx 90ml) 125g melted butter After approx 15 seconds, scrape down and process for another 15-20 seconds on the knead setting, or until combined. Pour into a friand tin or a muffin tin (I lined my muffin tin with pattypan papers, but you could spray them with non stick spray instead) Bake for 20- 25 minutes. Let rest for 5 minutes in tin and them place on a cooling rack.  members' commentsKimmyh - made these with lemons and they are lovely. Used half recipe and made 12 small patty sized cakes. Thanks ES.
33
« on: June 03, 2012, 11:05:06 am »
These are great as a nibble with coffee, and also make nice gifts. The original recipe was published in the Adelaide Advertiser many years ago and I have made them many times since. This recipe can easily be halved if you don't want to tempt yourself too much. They are also gluten free. Ingredients: 250g slivered almonds 90 g pure icing sugar 30 ml Cointreau 300g dark or milk chocolate Method: 1. Preheat oven to 160C 2. Place almonds, icing sugar and Cointreau in the bowl and knead/interval setting for 10 seconds or until combined 3. Spread onto baking paper on a tray and bake in oven for 10-15 minutes until nuts are toasted and starting to colour, and the sugar is crystallised. 4. Leave to cool and break into clumps. 5. Melt chocolate and mix through the almond clumps. 6. Spoon small clusters onto baking paper and leave to set. Store in an airtight container.    Members' commentsUni - Ii make them with whole almonds. CC - Slivered almonds unavailable in the UK, will flakes almonds be OK? Uni - CC I have made them with flaked almonds, just be extra careful when stirring. AliRo - any thoughts on what I could put in instead of cointreau? We don't have alcohol in this house so I'm not sure what I could sub it for? Answers given - orange juice, orange water or a small amount of orange oil. ES - I took them to a birthday lunch and they were so popular that there weren't any left for me. (I should have kept one at home just for me). I often make them at Christmas time and give them as gifts. I will try Uni's idea of whole almonds too. The cointreau is used to moisten the icing sugar so it sticks to the nuts and helps crystallise the sugar. There is just a subtle orange flavour from the Cointreau, so I think that orange juice or water with a little orange oil would work instead of the Cointreau . Courton - Well I used Sambucca and taste wise, it is good.
34
« on: May 31, 2012, 10:29:06 am »
On Sunday, I am in charge of providing the desserts for about 30 people at a special birthday lunch for my parents.
I want to make a special cake, big enough for everyone, as well as other desserts. I am also limited by the fact that I will be out almost all of Saturday and need to do the cooking tomorrow.
I made some macarons yesterday that i will fill tomorrow. I was thinking of making brownies, Tenia 's Crio Misu , maybe cupcakes and/ or a blackberry and apple crumble. Maybe those yummy Portuguese custard tarts. Any suggestions would be warmly appreciated.
35
« on: May 07, 2012, 12:51:18 pm »
I know that there are already a number of carrot cakes on this forum, but this is the recipe that I have always made, adapted for my Thermo Chef. The addition of ginger to this cake gives it added oomph, but it's a really adaptable recipe - it's equally as nice without the ginger, or without the walnuts, and copes well with the substitution of gluten free flour. It's very moist and my MIL's favourite. I have given the recipe for the cream cheese icing, but I quite like it with a simple lemon icing too. Enjoy! Ingredients: 75g walnuts 75 g glacé ginger 250g carrots (approx 2 large ones) 125 g SR Flour 1 teaspoon bicarb soda (5g) 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 175g brown sugar 75g sultanas 125ml vegetable oil (I use grape seed oil) 2 eggs Method: Preheat oven to 180C 1. Place walnuts in bowl, 4 seconds/ speed 4. Remove. 2. Place ginger in bowl, 6 seconds/ speed 8. Remove. (my ginger had been in the cupboard for a while and was really hard- you might like to check after 4 seconds!) Remove. 3. Place carrot in bowl, 10 seconds/ speed 5. Remove. 4. Place flour, bi carb, cinnamon and cloves into bowl, 5 seconds/ speed 5. 5. Add sugar, carrots, ginger and walnuts to the dry ingredients in the bowl, 5 seconds/ speed 5. 6. Add oil, 2 eggs and sultanas. Knead (TMX interval setting) 20- 30 seconds, until combined. 7. Pour into 2 lined, regular loaf tins (9cm x 19 cm or thereabouts) and cook for approximately 45 minutes, or until cooked when tested. Or put into 1 large loaf tin ( 15cm x 25cm) and cook for approximately 1 hour. Cream Cheese Icing: 75 g Cream Cheese 30g soft Butter 300g Icing Mixture or Icing Sugar Zest of 1 Lemon, juice of 1/2 lemon. Place all ingredients in bowl, 15 seconds/ speed 7. Scrape down, and mix for another 10-15 seconds. NB: If making this in a Thermomix, just reduce the mixing speeds by one level. This is a very forgiving cake.  members' commentsMerlot - made this (with just a few variations to suit my pantry) and it was delicious.
36
« on: April 23, 2012, 10:19:58 am »
I have tried making bread in my Thermo Chef using recipes designed for the Thermomix, with mixed success. Bread dough seems to tax the motor of the Thermo Chef, and I have had some E3 ( motor overheating) and E5 ( Motor stall or overload) errors. So I was interested to try this new recipe that came with the new recipe pages that I was sent.
I followed the recipe, and didn't have any machine errors when mixing the dough - although the recipe only calls for 1 minute of kneading. The kneaded dough wasn't very smooth and I felt it needed extra kneading, but as I was following the recipe to a T this first time, I oiled my hands and put it into the greased bread tin as instructed. The loaf rose well and I was interested to see how it tasted. I have to say that I was a little disappointed as it was heavier that other bread I have made. It was an okay loaf - I would rate it 2 1/2 out of 5.
I have tried it again, but this time I mixed it for 1 1/2 minutes, at which time the motor was struggling a little. I tipped it out onto the bench and kneaded it a little until it was smooth and pliable. Then I placed it in the tin and followed the instructions. This seemed to improve the texture of the bread a little, as I don't think that it was quite as heavy as my first loaf.
I may try it again and give it a double prove and see if this improves the texture. If that doesn't help, I will let the yeast bubble before adding the flour. If that doesn't work, I'll abandon this recipe!
On the plus side, this bread does make yummy, crisp toast if you can manage to cut it thinly - I slathered on some of Tenia's Va Va Voom Strawberry Jam that I had made in my Thermo Chef for brekky and it was delish.
37
« on: April 19, 2012, 01:32:26 pm »
This recipe was given to me by my husband's great aunt when she visited from Middleton, UK, several years ago. It 's a favourite in our family and one of the few things my MIL used to bake. Although every time I make it, my DH and his brothers complain that it's not burnt and doesn't have enough ginger (The original recipe had 1 teaspoon of ginger, but I always increase it to 1 tablespoon). It's always accompanied by the family singing a ditty about eating Parkin, and a discussion about farting! The traditional recipe apparently used lard, but the recipe given to me uses margarine, and I have changed it to butter. It keeps well and is supposed to improve with keeping, but it never lasts very long in our house. It's served plain, without icing, although I sometimes sprinkle it with icing sugar and serve with cream. Don't be concerned if it sinks in the middle- I'm told that it's supposed to! Ingredients: 275g SR Flour 325g Demerara Sugar 185g Rolled Oats 1tablespoon ginger powder 1 teaspoon bi-carb soda 1/4 teaspoon salt 225g butter or margarine, cubed 3 tablespoons treacle 1 1/2 cups of hot milk Method: 1. Preheat oven to 180C, and grease a 22cm (9") square tin. 2. Mix all dry ingredients, speed 5/3 seconds. 3. Add cubed butter and mix at speed 7/ 5 seconds. 4. Add treacle. 5. Secure lid and set speed 7/15 seconds. Pour hot milk ( I heat mine in the microwave) through the hole in the lid. 6. Scrape down the sides of the jug, and mix speed 7/ 15 seconds, or until combined. 7. Pour into tin and cook for 50-60 minutes, until a skewer comes out clean and the cake is slightly shrunken around the edges. I forgot to mention that I made this in a Thermo Chef, so if using a Thermomix , you might like to increase the mixing speeds by 1 level 
38
« on: April 14, 2012, 01:10:23 pm »
I made these in my Thermo Chef. These were so nice that I almost ate the whole batch by myself over the course of a week. They stayed fresh and moist all week. I liked the way that the pecans were chopped in the 4 seconds of mixing and were evenly distributed throughout the brownie.
I wasn't sure about putting ganache on the brownie, as I usually don't ice brownies at all. I decided to follow the recipe and made the ganache too. My block of chocolate was only 200g, so I reduced the liquid proportionately, and it was more than enough to cover the brownie. This made them really decadent, and I would probably ice them next time too.
39
« on: February 21, 2012, 07:42:38 am »
I'm excited. In the post today were new pages of recipes to insert into my Thermo Chef folder. 7 pages have been upgraded and improved, and there are 25 new pages of recipes.
I can't wait to try the bread recipes, as that is where I find that the machine struggles.
I love the new one page summary of times, temperatures and speeds for common ingredients.
i'm looking forward to trying the falafels, the curry sauce and the red lentil soup. Ooh, and the chocolate cheesecake....
40
« on: February 20, 2012, 11:43:55 am »
I thought that I would post my favourite recipe for fluffy pancakes since it is Shrove Tuesday tomorrow. Here is my conversion of Nigella Lawson's recipe in her Feast cookbook for the Thermo Chef. In her preamble, she says that they " do not taste remotely bananary. In fact, I'm not sure you would immediately notice anything about them other than that they are celestially light and tender".
Ingredients:
1 very ripe banana
150g plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 egg
250mL buttermilk
30 g butter, plus extra for greasing the frying pan
Method:
1. Melt butter 50 C/speed1/30 seconds, or until melted
2. Add all the other ingredients and mix speed 6/20 seconds
3. Heat the frying pan until hot. Add the extra butter, and when melted, pour small amounts into the pan to form 7-8cm cakes. After about a minute, when you can see bubbles in the pancakes, flip them over and cook the other side until golden.
Topping suggestion:
Strawberry Sauce
Wash and hull a punnet of strawberries. Place in Thermo Chef and chop speed 3/8 seconds
I usually double the recipe and replace 1/3 the white flour with whole meal. Then I don't feel quite so guilty when I smother them with strawberry jam, strawberries sauce and cream!
41
« on: January 17, 2012, 07:49:02 am »
I have just made butter in my Thermo Chef for the first time. I used cream with 51% fat, inserted the butterfly and mixed on speed 3. In less than a minute, the blades stopped turning in the machine and I quickly turned it off. The buttermilk had separated, so I continued with 2 water washes without any problems. However, when I was squeezing the water out of the butter, I came across some lumps of black plastic. They were the little sticky-up parts on the top of the butterfly. When I took the butterfly out, I also noticed that the butterfly is also broken across the top.
Has anyone else had this problem?
Does anyone know what I did wrong? I was careful to have the two sides of the butterfly bar in the same direction as the blades like it says in the manual.
Help!
42
« on: January 14, 2012, 06:07:35 am »
This recipe has been adapted for a Thermo Chef
Serves 6-8
Ingredients:
400g (1 1/2 cups) of cooked chickpeas, drained & washed
4 eggs
2/3 cup orange juice (Approx 2 oranges)
zest of 1 orange
2/3 cup packed, brown sugar
1/2 cup dutch cocoa
2 teaspoons of GF baking powder
1 teaspoon of bi carb soda
Method:
Preheat oven to 180C
1. Puree chickpeas and orange juice on speed 7 for about 10sec, or until smooth.
2. Add eggs through hole in lid one at a time, speed 4/30 sec.
3. Scrape sown with a spatula
4. Add sugar, cocoa, zest, baking powder & bi carb soda & mix on speed 4 for 5 seconds, or until just incorporated. The batter will be really runny.
5. Pour into a greased & lined 20cm (8") square tin.
6. Bake in oven for approx 45-50 minutes, until a skewer inserted into the middle of the cake comes out clean.
7. Remove from oven and let cool on a rack for 15 minutes before removing from tin.
8. Serve dusted with icing sugar.
Hints, tips:
This is yummy served with raspberries, but can also be iced.
A variation would be to add 1 cup of chocolate chips or walnuts.
I used a tin of chickpeas, but you could easily cook your own. It's important to remove any loose skins before pureeing.
This cake should keep for about 5 days if tightly wrapped, as it is very moist. However, I would store in the fridge in really hot weather.
I saw a similar recipe on the internet and was thoroughly intrigued by the thought of using a tin of chickpeas as the basis of a sweet cake. So far, no-one has been able to pick that the main ingredient is chickpeas. It's nice to find a gluten free cake is moist, contains no nuts and is really yummy.
43
« on: January 14, 2012, 04:37:48 am »
I have adapted this recipe from Nigella Lawson's book "Forever Summer" (ISBN 0 7011 7381 5) for the Thermo Chef.
If making this in a TMX, just increase the speed when beating the egg whites to Speed 3.
Name of Recipe:Chocolate Pavlova (Thermo Chef Recipe)
Number of People:6-8
Ingredients:
6 egg whites at room temperature
300g Raw sugar
3 tablespoons cocoa powder, sifted
1 teaspoon balsamic vinegar or red wine vinegar
50g dark chocolate
Pinch of salt
Topping:
600mL double cream
300g raspberries
25g coarsely grated chocolate
Preparation:
Preheat oven to 180 C
1. Grind sugar 5 seconds/speed 8. Remove
2. Grate 75g (ie all the chocolate) 5 seconds/Speed 8. Remove. Weigh out 50g and set aside. Put remaining chocolate in a small container ready for the topping.
3. Thoroughly clean the bowl to remove all traces of grease. Try adding some vinegar to the final rinse. Dry thoroughly.
4. Insert butterfly & leave MC off.
5. Add egg whites and a pinch of salt. Beat on speed 2 until soft peaks form. (approx 4-5 minutes)
6. Add sugar through the hole in the lid, a tablespoon at a time, beating well between additions. Continue until all the sugar is incorporated and the meringue is stiff and shiny. This will take approx 5 minutes.
7. Continue mixing at speed 2 & add cocoa, 50g of chocolate and vinegar through the hole in the lid. Mix until just incorporated.
8. Pour into a greased 23cm (9") springform tin, lined with baking paper, and gently smooth the top with a spatula.
OR Onto a baking sheet lined with baking paper on which you have drawn a 23cm (9") circle. Pile the mixture onto the circle, mould up the sides with a spatula and make a slight depression on top.
9. Place in oven and turn down the temperature to 150 C, and bake for approx 45min, until crisp on top. Turn off oven and leave with door shut for 1 hour, or overnight.
To Serve:
1. Invert onto a flat bottomed plate
2. Whisk the cream until it is thick, but still soft. (I usually put the cream in the freezer & the jug in the fridge for 15 minutes before whipping). Insert the butterfly, add cream and beat on speed 4 for 30-60 sec.
3. Pile the cream onto the pavlova & smooth with a spatula.
4. Top with raspberries (I use frozen raspberries and put them on semi-frozen) and grated chocolate.
Photos:
Tips/Hints:
I often make pavlovas for special occasions, and this chocolate variation is always really popular. It's really important that you have your eggs at room temperature and there are no traces of yolk in the whites. The egg whites won't whip properly unless your bowl, blades and spatula are free from grease, so i usually wipe them over with a little vinegar on a cloth first. I actually have an extra TC bowl, so I swap over to this clean, dry bowl to whip up the egg whites.
I always freeze leftover egg whites and and defrost these to make pavlovas or royal icing. It's handy to know that a average egg white measures 30ml or 1 1/2 tablespoons. I'm not always diligent in labelling how many egg whites I have frozen!
I usually make my pavlova the day before I need it and leave it in the oven overnight. It is important not to cover the pavlova with cream until a couple of hours before serving, or the crisp part of the meringue goes soggy.
The reason I invert my pavlova onto the plate is that the crisp part of the meringue then becomes the bottom and will stay crispy. The fudgy, squidgy part is them topped with cream, and you get a pavlova that has two different textures.
Margaret Fulton (one of my favourite and most reliable of recipe writers) gives the following instructions for cooking pavlovas in gas ovens:
Preheat to very hot (230C/450F) before starting to mix the pavlova. Just before you put it in the oven, turn the heat to the lowest temperature, and bake for 1 1/2 hours, or until crisp on top.
Enjoy!
44
« on: January 06, 2012, 11:10:23 am »
Don't get me wrong, I love my Thermo Chef. i have successfully made pesto, custards, cream puffs, pavlova, shortbread and lots of other things. I'm struggling with bread.... The recipe book that came with my machine did not include a recipe for bread or give any guidelines as to how much flour can be mixed in a dough with out overloading the motor. I'm not experienced with bread making as I don't seem to have the muscles required to knead it by hand. All my other attempts have resulted in a yeasty taste and a heavy texture. I would love to be able to bake bread that tastes yummy and is easy to make. Yesterday, I followed the recipe for Mauricettes (soft bread) rolls from journalofafrenchfoodie.com (This is my first attempt of inserting a hyperlink so I hope it worked!). My Thermo Chef seemed to just cope with mixing the dough. The rolls rose beautifully and looked great. The kids loved them, but i thought that the were a bit heavy. Next time, i will give them a second rise. Here is a photo of the finished product: Today, I attempted Isi's easy Portuguese rolls from this forum. I followed the recipe, but I could hear that my machine was struggling. It stopped mixing and the error message for an overloaded motor came up. I split the dough in half and cautiously mixed each half. I still felt that my machine was struggling and didn't like the smell that emanated. The only modification to the recipe was that I added 2 tablespoons of Chia gel to the recipe and had to add a little more flour as the dough was really sticky. The resulting rolls were delicious, and I would like to try them again. However, I don't want to ruin my fabulous machine. The manual states that the maximum time for kneading is 2 minutes, followed by a rest of 1 minute, up to a maximum of 5 cycles and then the machine should be rested for 1 hour. I found that Isi's rolls could only be mixed 30 seconds for each cycle, before the machine started to strain. Has anyone else with a Thermo Chef successfully mixed bread? The link wasn't working so I changed it for you ES
45
« on: December 31, 2011, 03:59:15 am »
I am married with 2 primary school aged children. I enjoy cooking and cake decorating and am really happy with my new Thermo Chef. I have had it for a few weeks now and can see myself getting really fat if I don't watch myself! I have got some boxes of strawberries from the local farmers market and have made jam, smoothies, strawberry tart, not to mention some wicked daiquiri's. I've also stashed more strawberries in the freezer to make ice cream. We also picked blueberries from Mt Compass on Wednesday, so I've made blueberry ice cream and smoothies too. I've also made cream puffs (with custard), pavlova,shortbread, pouring custard on Christmas day, chocolate creme. I can't wait to adapt my chocolate pavlova recipe. See my problem? I have a serious sweet tooth.
I have also made some savoury dishes. Ive made lasagne and a really yummy chicken in yoghurt dish that I told my son was butter chicken which he loved.
I've joined the forum because the book that came with my Thermo Chef is rather concise, and I understand that this is a friendly forum. I have also downloaded the Thermomix and RoboGourmet apps for my iPad. My only problem is wrangling the iPad away from the rest of the family when I want to cook!
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