I have just made this curry.  Firstly it has a great flavour, but I did find that it needed a lot more cooking time to become as tender as it should be.  I also added more water during this extra cooking time - probably about 1/2 or 3/4"s of a cup in all, but I did keep checking. 
The amount that it makes is in my view only enough for two, unless you were going to serve it with several more dishes and not just rice.  I will be serving it with an Indian pea & carrot dish and potatoes cooked with mustard seeds & curry leaves.

Trudy

I found out the other day that Wusthof has a knife sharpening service, which is free for the life of your knife.  The only catch is that you have to send it to Western Australia (other countries refer to head office). I have just spoken to the Western Australian office who tells me that the turn around is very quick and at no cost to the customer as postage is Replied Paid.

The address is :-

Replied Paid
Wusthof Knife Sharpening Service
PO Box 308
CLOVERDALE
Western Australia   6985

Cheers
Trudy

This is from the English Cookbook.  It is nice, keeps and freezes well.  It can be eaten on it's own or spread with butter. The flavour improves if kept wrapped in foil for at least one day.


BANANA NUT LOAF

225g plain flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4teaspoon ground nutmeg
100g soft butter
150g soft brown sugar
2 eggs
3 fvery ripe bananas, peeled and cut into chunks
50g chopped walnuts (I use pecans)

1.   Butter a loaf tin and line the bottom with baking paper.
2.   Weigh the flour, baking powder, salt and nutmeg into the TM bowl, mix 5 secs/Speed 5 then tip out and reserve.
3.   Put the butter and sugar into the TM bowl and mix 10secs/speed 5.
4.   Scrape down the sudes of the TM bowl with the spatula.
5.   INSERT THE BUTTERFLY WHISK and mix on Speed 4 until light and fluffy.  REMOVE THE WHISK.
6.   Drop in the eggs one at a time.  Mix speed 4 until combined.
7.   Scrape down sides of bowl.
8.   Add banana chunks.  Mix 10 secs/Speed 4.
9.   With the blades running at Speed 3, add the flour mixture through the hole in the TM lid until just combined.
10.  Add the walnuts and mix for a few secs/Speed2/REVERSE BLADE
11.  Pour into tin and bake 1 hour at 180C/350F or until cooked

Leave for 10 minutes to cool in the tin, then turn out onto a rack to cool completely.

Enjoy!!!! Trudy

members' comments

JD - Substituted the walnuts with slivered almonds and served it with the home-made butter I just made.  DH gave his approval (that's  important in this house otherwise I end up having to eat the lot. Thanks for posting it.

LEMON MUFFINS

For 12 Muffins:-

2 cups (340gms)  Self Raising Flour
3/4 cup (150gms) sugar
75gms butter - melted
1 cup (250mls) milk

1 large egg
rind of one lemon or two small lemons
60mls lemon juice
55grms extra sugar

1.    Place lemon rind & sugar into TM bowl and grind 20 secs/speed 8.
2.    Add milk, melted butter, self-raising flour, & egg.
3.    Mix for about 25 secs/speed 7 or until just combined
4.    Place into greased muffin pan and bake 200C for approx 10-12 mins or until cooked
5.    TO MAKE TOPPING:-
       Mix together in a small bowl the lemon juice & extra sugar:- no need to dissolve the sugar.  As soon as the muffins come
       out of the oven drizzle this mixture over each muffin.  Leave to stand in the pans for only a few minutes after this, incase  
       the syrup hardens as it cools and the muffins stick to their pans.  

Enjoy!!!!!

members' comments

Caroline J - they were YUMMY.  Will make these again.  Plus, they use the whole lemon!  Many of the lemon recipes I have read only use the rind, and I am left with all these naked lemons! Thanks for the recipe.

JD - Made these today Trudy but with baby GS underfoot, misread or didn't read correctly and tipped the juice in with the other ingredients instead of keeping it to pour over with the sugar after they were cooked. Guess I could have made up another batch of the liquid and still done it but thought they might then be too lemony so left as was and just cut them in half and spread them with some butter.  Very nice indeed thanks.  Will try and do it correctly next time when it is just me and my TMX in the kitchen.

JulieO - they are really lovely.  The syrup over the top really makes them I think. I made 6 texas sized ones and 3 normal sized ones.  To me they seem more cake like than muffin but that may have just been how they turned out for me.  Whatever, they went down a treat with the family and so easy to make in the TM.  Will definitely be made again. Thanks Trudy for a great recipe.

maddy - These also were lovely Trudy, more like cupcakes in taste. I also like the crunch of the syrup, similar to Bron's lemon sponge.

CC - These are lovely Trudy, I have resisted temptation and have only had one. DH and DS are eating their way through them and enjoying every mouthful.

Hally - Just whipped these out the oven, very nice and light. Friend coming over for coffee, so thought these looked nice and they are. Thanks Trudy.

Coops - they are wonderful, so light and fluffy and the lemon gives the perfect balance of sweet and sour, thanks for a great recipe.

johnro - thanks Trudy they were a hit with all who consumed the 12 in record time!

Sassafrass - I made them in Texas muffing tins the night before and they looked and smelt fantastic. Thanks for the recipe and the lemon syrup on top soaks through when left over night making the whole muffin/cake even tastier.

Amy -  I got 12 large muffins and a few miniatures.They went a bit lopsided in the oven but there are only four left so I guess they must taste pretty darn good! Thanks for the lovely recipe Trudy.

DJ - Made 12 of these earlier this week. Added poppy seeds. They were ok but not the lightest bake I've done for a while. Not sure what went wrong!

Lilli33 - Absolutely delicious. Lovely and light and fluffy like a cupcake... I think this will be my go to cupcake recipe. Kids loved it, and so did I!

Rara1 - Lovely and light. Thanks Trudy will definitely make again. 5/5

Amy - I made a double batch of these for a fundraising bake sale. I love this recipe. They came out perfectly and smell delicious.

djinni373 - I made these again for lunches. Lovely, light, lemony with a light crunch on top. YUM Another favourite here.

SuzieG - Just had one - very nice, although I wish I had have put more lemon juice on at the end, even so not too lemony which means my kids will eat them!

JuliaC83 - Used wholemeal SR flour and raw sugar so they are a darker colour. Doubled the mixture to make 24 regular sized muffins. Ate one to ensure it was good before packaging the rest in wrap and labelling for a bake sale at school.

 

SWEET POTATO & LEEK SOUP

1 sweet potato (orange type) peeled & cut into chunks.
1 leek - washed and cut into chunks
1 large or 2 small  carrots - peeled & cut into chunks.
1 small onion - peeled & quartered
3 cups chicken stock
1 teaspoon grated ginger
1 teaspoon chopped fresh mint
pepper to taste
1 teaspoon brandy
30gms butter

1.   Melt the butter in the TM bowl 30secs/90C/ speed 2
2.   Add the onion and the washed leek and chop 6 secs/speed 4
3.   Scrape down the sides and the lid of the TM with the spatula.
4.   Saute for 5 mins/100c/Speed 1
5.   Add the sweet potato, carrot & chicken stock, plus a little pepper.
6.   Cook approx 15 mins/100c/Speed 3 or until vegetables are cooked.
7.   Add ginger & puree at speed 8 until smooth.  Stir in brandy & chopped mint

Serve & enjoy!!!!!

Members' comments

JD - Trudy, I made this soup tonight threw in 1/2 a red capsicum & 1/2 a turnip to get rid of them.  Just read the previous posts and blow me down, I forgot to put the cognac in!!  I'm off to add it whilst it is still hot.  Tastes lovely by the way, thanks for the recipe.

dhitri - didn't have mint or brandy but nevertheless it was absolutely delicious! I did double the leek because I had extra (and only used one carrot). It was well-balanced and had amazing flavours from the TM veg stock, too.

These muffins are super easy and wonderfully moist and a great way to use the beautiful navel oranges that are in season at the moment.  The recipe makes around 12 to 14 depending on the tin size.

1 orange
1 cup sugar
1 large egg
1/2 cup milk or orange juice  (110 gms)
100g butter, melted
1 & 1/2 cups plain flour (330 gms)
1 teaspoon baking powder
1 teaspoon baking soda (carb)
1/2 cup sultanas or chopped dates  (110 gms)
1/2 cup chopped walnuts or pecans (optional)  (110 grms)

Turn oven to 200C.

Cut the unpeeled orange into 1/4's and place in TM with sugar.  Process for around 12 secs until very finely chopped.
Add the egg, milk and melted butter mix for a couple of secs and then add the flour, baking pwd and soda.  Process for about 15 secs and then mix in the sultanas and nuts if using.  (I use the spatula)

Spoon into greased muffin pans and bake for about 12-15 mins or until the tops are golden and centres spring back when pressed.

You can make these muffins the night before.  In fact they will keep a couple of days and can also be frozen.

members' comments

Thermomixer - Super easy and super tasty.  Thanks.

JD - apart from having to cook them for 30 minutes (my muffin pans are large ones) the recipe is just perfect - loved them.  I used pecan nuts which gives them a nice texture as you bite into them.

Janee-Zee - Sent hub out for oranges & he came back with Tangellos.............still tasted good. Added the choc chips & left out the sultanas & nuts.  Didn't bother melting the butter first - just spent 6 seconds on that step instead of 2.

marmee - thanks so much for the recipe.  So easy and yummy. We made with Gluten free flour, rice milk and egg replacer to suit little one's allergies - and turned out beautiful. We needed to add some more milk than the recipe to cater for the GF flour, and chose to reduce the sugar to 3/4 cups.  Used dates only and no nuts.  Chopped dates to a nice fine number in the TMX at the beginning, removed and then added in at the end. YUMMMMMMO.

bimbykitchenadventures - they are scrumptious! I used 3/4 cup sugar instead of 1 cup and added 100 g of some small chopped pieces of Lindt Intense Orange chocolate and they are divine! I will be sharing this one for sure!

maddy - Oh YUM Trudy, everyone loved them. Recipe made 24 regular muffins. I just went with 120 g choc chips only..... will definitely be trying them with the orange lindt next time.

nix -  I loved them. I didn't put in the sultanas, nuts or choc chips and they still worked. Only problem I found was that 1 1/2 cups of flour by my measurement didn't weight anything near 330gm so I split the difference - still worked fine.

ruth - I think I used 330 grams when I made these last week and they were a hit with mothers group, although a mum found an orange pip apparently so lucky that didn't go to one of the very young ones.

Rosie -  I'm not sure how many dozen I've made, they seem to go as fast as I can make them. Thanks so much for this recipe its delicious.  I used an old ice cream scoop with the flicky thing to scoop the mixture out, which gives a regular size and neat shape.

MJ - I've changed my recipe to 200 g sugar and 320 g of flour. I added an extra 2/3 of a cup of flour to get the 320 g. I used tangellos and they were delicious. I'm planning to make them with mandarins and lemons as well since I have so many of those given to me by people who are cleverer than me and grow them! I guess I'd add more sugar for lemons, or perhaps ice them.

Chelsea - Trudy these are divine.  I made them for the first time yesterday.  I made Jaffa ones with 100 g chopped pecans and 100 g chopped chocolate.  I just loved them smell of them baking. Mmmmmmmm! 

RoxyS - Trudy, these have become a staple in our house. I just make sure I buy an orange when I go shopping and when I have the oven on I make up a batch and then freeze any that don't get eaten straight away and that way DH has something for his morning & afternoon teas when he goes to work - unless the kids polish them off before then. I only make them with the choc bits and all my friends love them. Will have to try the Lindt idea.

CC - These were much appreciated in our house as well Trudy. I added chocolate and walnuts as DH and DS are not too keen on sultanas.

Zan - Oh yum!! Made these with choc chips, love them. I made 24 mini muffins and 4 larger (small muffin size) ones from the mix.

zebraa - REALLY GOOD! We made them with dates and the cousins came around to decorate them for Halloween. Huge though (I did normal muffin size) as they are so rich and moist. Next time I will do a mini size. I am going to play around with adding coco and maybe choc chips. And also some almond flour too. Very very nice recipe. Thanks.

Amanda - Just made these - beautiful! High in fibre, low in fat and great with choc chips!! Thanks Trudy.

Cookie - I made these as muffin tops the other day. I peeled the orange as it was a bit yuk and used sultanas. They are delicious.

medusa - they are really really yummy.  Next time I will do the choc chips lol!!

kezza - I have also made 2 batches in the last week as they are such a hit. Everyone loves them. I made one batch with sultanas and one plain -  the next batch I will try with choc chips.

Lainie - Great recipe Trudy, this has become a regular on my list.  Today I omitted the nuts and dried fruit, mixed in some poppy seeds before baking and then added some cream cheese icing for a decadent afternoon tea - yum!












 

Banana Cake

115g butter
1 & 1/2 cups Self Raising Flour
small cup brown sugar ie a flat cup, not heaped or packed down.
3/4 teaspoon bi-carb soda
3 banannas (over ripe)
2 eggs
3 tabelspoons milk
1 teaspoon vanilla essence

Method:-
Insert the butterfly whisk.
Cream the butter and sugar - whisk at speed 4 until creamy (approx 1 min), stopping once or twice to scrape down sides of TM with spatula.
Add eggs and chopped bannanas, whisk till mixed (approx 10 secs).  Scrape sides of TM
Add flour, milk, vanilla & carb soda, whisk at speed 3 until combined.  Scrape down sides of TM

Spoon mixture into greased and lined tin (I use 20cm ring tin).
Bake approx 40 mins 180C or until skewer inserted in the centre of cake comes out clean.

Ice if desired with lemon or chocolate icing when cold.

Members' comments

marmee - This is delicious! We made GF (GF flour), dairy (rice milk) and egg free (egg replacer) and none of our "non-allergy" friends even noticed! Yummmmmo.

CP - I must say it's the best one I have ever tasted. It is really soft and moist, and there won't be any left for tomorrow.

Amanda -  I made this cake to get rid of brown bananas and it was just lovely!  I had 4 bananas so I put them all in and I also took out the butterfly and used the blades to process after creaming the butter and sugar. It was light and lovely and devoured by teenagers! Thanks!

Zan -  really nice cake.

rainbow - I made this cake and although it was edible and nice it was quite heavy and stodgy, has anyone else had that problem?

CP - no mine turned out beautiful. It was moist being a banana cake, but not too heavy.

rainbow - yes to SR flour but later I thought that my 3 banana's were very large so maybe just a bit heavy on the banana's, we still managed to eat it and I will try it again. 

brazen20au - made this one today for visitors and also a few batches for the cake stall at school - it's delish! a definite winner!

virgo9 - Yum, it is very light and moist. Didn't put an icing on it, as our usual for banana cake is a sprinkling of icing sugar. Definitely much easier than my normal banana cake recipe. Thanks.

dede - DD made this today, smells so good. She said the cake wouldn't fit in the cake container so she had to cut a piece off and eat it. (good idea  taste great.

Cecilia - love your Banana Cake recipe.  Worked a treat today.

Tan - served with custard. It is actually the "lightest" cake I have made so far with my TM.
 
KerrynN - This was delicious! Thanks for the great recipe.

thermo18 - Well I have half a banana cake left only, made this morning and it's going quick, another recipe that will be made again and again.  I have also made them into muffins size and will put some in the freezer for another day, love this recipe so light and fluffy. 

deedub - Very nice and light - I didn't bother icing it, lovely just on its own. This one is definitely a keeper.

sue purrb -  it was a big success. So light and fluffy. I iced it with cream cheese with lemon juice and maple syrup added, and just a bit of icing sugar. This will be my "go to" recipe for banana cake from now on. Great recipe, Trudy, and thanks for putting it in your "favourites" CP.

GF - very popular!  Another one into the file of firm family favourites!!

Hally - I made 20 mini cakes, only 7 left,  thank you.

BZB -  Lovely, light texture.

Emme - it is truly a lovely cake.  Thank you Trudy.

IMPOSSIBLE LEMON PIE

Serves 6

Ingredients:-

1 cup desiccated coconut - 65g
half cup plain flour - 75g
1 & 1/4 cups castor sugar - 250g
1 tablespoon grated lemon rind
4 eggs
1/3 cup fresh lemon juice - 85g
1 & 1/2 cups milk - 370g
40g melted butter
1 teaspoon vanilla extract

Preheat oven to 180C

Place sugar, lemonrind into TM bowl and mill for 20sec on speed 9
Add remaining ingredients and mix on reverse-speed 3 for 20 sec or until combined
Pour mixture into a lightly greased four cup capacity baking dish.
Bake for 40 mins or until top is golden

Allow to cool slightly before serving.
Serve with cream, custard or icecream.

Members' comments
Chelsea - I made this tonight for dessert and we all thought it was very nice (great for us sweet tooths).  I had some difficulty figuring out when it was cooked (how set it was supposed to be), but after 1 hour at 160o fan forced however it was slightly browned and the top was set all over.  The top was like a very sweet coconut lemon cake and underneath was gooey and soft (yummy).  A lovely family dessert - thanks Trudy!

Trudy - Glad you liked it.  I usually cook mine 180C for around 40 mins and that seems to work out fine.

Narelle - I made this tonight and it was nice.  A bit too much coconut for my liking (consistency not taste).  Certainly easy to make.  Easy to add to the waist line too!

maddy - Thanks Trudy, we enjoyed this tonight.

WAThermoFamily - Trudy - thank you that was delish!!!  I forgot to put timer on so I think it was slightly in oven a bit too long as it was firm but tasted delish.

Nay-nay -  it was yummo!!  This really does need the vanilla ice cream with it to balance the tang.

CC -  My SIL adored it and asked me to whip the serving dish away after he had two big helpings, he said he couldn't be trusted not to eat it all to himself. Thanks Trudy for a great recipe.

monkeyboyzmum - we had this tonight - it was FABULOUS!!

KarenH - OMG this is just gorgeous!  Reminds me of a lemon delicious pudding that my Mum makes - which is a whole lot of fiddle-faddle and ends up with heaps of dishes to wash - so I rarely bother making it.  But this one is SOOO quick and easy and very delicious!  A winner of a recipe - thanks!
DH made this again for dinner last night - but he made the batter several hours in advance and just left it sitting in the fridge, and baked it when we were ready for it.  It worked just great - so even easier to make-ahead for a dinner party.  Also, by letting it sit for a while, the desiccated coconut kind of floated to the top a bit, and resulted in a really yummy coconutty crust.  Almost better than the original!

Ceejay - My middle two loved this one this week... only comment was from my 5 year old who says he wants more lemon!  All the intolerances and allergies we have in our family means a limited diet for them... when they find something they enjoy, they make sure to let me know!

Hally - We had this last night - it went in one sitting, YUM!

VHJ - What an easy and tasty dessert this is. I don't think I cooked it quite long enough as it seemed a tad raw but was still yum.

maddy - Let it sit for at least 15 minutes Jan.  It will thicken up, and makes a gooey sauce

Rogizoja - Did this last night (reduced the sugar a tad) and it went down a storm. Now added to my favourites list.

jkmt - We had this for dessert tonight. I made it with soy milk as my husband prefers non-dairy (although I did use melted butter, but I guess I could easily have swapped for oil!). It was very nice, and my 10yo son would have happily polished off the lot if he'd been allowed. I think next time I will reduce the sugar a little bit.

Denzelmum - Made this last night, yum....  The whole family enjoyed it.  I was in the middle of baking , 15 minutes to go then emergency have to go out.  Decided to switch the oven off and when returned baked it for another 15 min.  Turn out just fine.  Lovely warm and cold.

Amanda - Trudy - made this for some friends last night at Karen's suggestion - it is absolutely fantastic!  My friend took the recipe home to adapt it to her food processor and I will certainly be making it again - thanks!

JD - This morning I realised I hadn't made this one either so I too have made it now. Made mainly for my Mum who loves anything lemon but it was far too big for one little lady so DH and I have just had a slice with cream after lunch and it is delicious Trudy.

Emme - Made this today, cut sugar back to 1 cup and used limes. 
Everyone loved it, served it with some vanilla and raspberry ice-cream, would certainly make again.

Amy - I cooked it for exactly 40 minutes and it was still a little wobbly. I thought it would set while everyone ate the main course, but even when I came back to it, it was still very wobbly. When I put the serving spoon in it, the top broke and all this liquid mixture came up. Since everyone was ready for dessert, I just scooped the cooked bits from around the top and outside. I very discreetly slid the dish back into the oven to try and set the remaining mixture. I served it with vanilla custard and everyone loved it, especially our guest.

DJ - Made this today but overcooked it.... Still pale on top but somewhat solid all the way through. Eaten up just the same. Thanks for recipe.

Kimmyh - Reduced sugar to 1 cup. Was lovely and enjoyed by all. Thank you for a quick and easy dessert.

Wonder - I have made this a few times now and it really is "impossible pie" for me - I've overcooked it, undercooked it and even left out some ingredients, it's always been eaten though so obviously not too bad!