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Cakes / Easy Yo-Yos
« on: October 02, 2019, 12:14:31 pm »
Easy Yo Yos
170g soft butter
1/3 cup icing sugar
55g custard powder
170g plain flour
2 tablespoons icing sugar
1 tablespoon soft butter
˝ teaspoon vanilla essence
Pre heat the oven to 180*.
Grease a baking tray.
Place custard powder, icing sugar and  plain flour into the bowl. Add the butter. 10 seconds, speed 3/4 (if not combined enough, add a little extra time)
Roll the mixture into uniform balls, place on the tray and press down with a fork.
Bake for 20 minutes.
Cool on a cooling rack.
To make the icing combine the ingredients in a small bowl until combined.
When the biscuits are cool, join with icing.

Bread / A question re feeding SD starter
« on: July 07, 2019, 09:13:21 am »
When you feed your SD starter do you weigh the water and flour? Eg 20g of each.
Do you add an equal measure of water and flour. Eg a tablespoon of each.

My rye starter I have been weighing and my Chookie one using equal measures.  I think I should have been weighing both. 🥺🥺

Chit Chat / Reviews of RTE recipes.
« on: June 21, 2019, 04:57:24 am »
Reviews of RTE  Recipes

We all seem to make RTE recipes so please feel free to review them here. I'm sure Nagi wouldn't mind as the credit is still given to her.

Bread / Steamed Rolls (Mantou)
« on: June 07, 2019, 06:07:16 am »
Steamed Rolls
230g bakers' flour
160g water
4.3g yeast. About 1˝ teaspoons
Place water and yeast into bowl and heat 37* about 2˝ minutes.
Add the flour and knead for 2 minutes.
I left it in the bowl until it had risen to about double.
Tip onto a well floured mat and divide the dough in 2.
Roll each to a log and cut the log into 7 roughly equal pieces. Roll into balls.
Let rest for about an hour.
Cut pieces of baking paper that the dough balls can sit on.
Place boiling water into the bowl (around 500g-750g) and set on Varoma.
When it reaches temperature place the balls of dough onto the papers and put into the Varoma. Cover loosely with gladwrap so that water doesn't get on the dough balls.
Steam for 15-20 minutes.
You may need to do this in 2 batches.

This recipe is taken and slightly modified from the book Crusts
These are quite plain tasting but we enjoyed them with soup, and would be nice to dunk into a curry or casserole. I made ˝ quantity.

Cakes / Peanut Butter-Nutella Coffee Cake
« on: March 28, 2019, 05:22:05 am »
Peanut Butter-Nutella Coffee Cake
Makes a 9 inch cake
113g unsalted butter
128g peanut butter
200g sugar
2 large eggs
60g sour cream (DD used natural yoghurt)
1˝ teaspoons vanilla
188g plain flour
1 teaspoon baking powder
pinch salt
120g milk
192g warmed Nutella
Peanut Butter Crumble
42g plain flour
55g brown sugar
28g softened butter
16g peanut butter
57g chopped roasted. salted peanuts.
Preheat oven to 180* and prepare a 9 inch tin.
Place butter, peanut butter and sugar into bowl and mix on speed 3/4 until creamy. Scraping bowl down when necessary.
Add eggs and mix. 15 seconds. speed 4.
Add in sour cream and vanilla. Speed 3, 3 seconds.
Add flour, baking powder and salt with milk mixing until it comes together. You may prefer to use  :: function or do this with a spatula.
Pour half the batter into the tin. Spoon nutella over, spreading to the edges. Top with remaining batter. Sprinkle with Peanut Butter Crumble.
Bake about 45-50 minutes, covering if it begins to burn. Let cool in tin for 10 minutes, before removing and cooling on a rack.
To Make Peanut Butter Crumble
Mix together flour, brown sugar, butter.  About 10 seconds, speed 3/4. Add in peanuts and mix 5-10 seconds.

This recipe was found in a magazine titled One Layer Cakes and was changed to use a thermomix.. The speeds and times are ‘guesses’ as DD wasn’t sure if she was remembering correctly.

Cakes / Apple Crumble Sponge Biscuits
« on: March 13, 2019, 02:56:04 am »
Apple Crumble Sponge Biscuits

This is the link to these biscuits/cakes.
I used a Granny Smith apple in them as I didn't have 2 red apples. I also used brown sugar as I didn't have Demerara sugar. I chopped the apple and folded it in carefully with a spatula.
I didn't use 2 soup spoons, I used  my hands to roll them into balls and squashed them slightly before I put the topping onto them.

Cakes / Mango and Yoghurt Cake
« on: March 11, 2019, 05:54:32 am »
Mango and Yoghurt Cake
160g SR flour
220g sugar
150g Greek style yoghurt
2 eggs
2 tablespoons butter or  margarine, melted
˝ teaspoon vanilla extract.
1 mango diced
Preheat oven to 1800. Grease and line a 20cm x 10cm loaf tin.
Place all the ingredients, except the mango, into the bowl. Speed 4, 20-30 seconds or until well combined,
Stir through the chopped mango with a spatula.
Bake in the prepared pan about 40-60 minutes or until cooked.
This may be served as a dessert with extra yoghurt. I used it as a cake.

This isn't a large cake. I found the recipe in an old magazine during one of my clean ups.

This was all that was left when I went to photograph it.

Cakes / Polenta, Orange and Blueberry Loaf
« on: January 30, 2019, 08:01:32 am »
Polenta, Orange and Blueberry Loaf
110g instant polenta
200g SR flour
150g caster sugar
˝ teaspoon baking powder
140g butter, at room temperature
zest of 1 orange
2 tablespoons orange juice
1 egg
200g frozen blueberries
Preheat oven to 160*. Line a loaf pan with paper.
Place polenta, flour, sugar, baking powder and orange zest in bowl. Process on Speed 4 for about 10 seconds. You want the mix to look like breadcrumbs.
Mix orange juice and egg and add to the bowl. Knead  :: until the mixture comes together. (I added a tiny bit  more orange juice)
Put half the dough into the tin and cover with half the frozen blueberries.
Cover with the remaining dough and berries.
Bake for about 1 hour, until cooked.
Remove from the oven and stand in pan for 5 minutes.
Transfer to a wire rack to cool.
I took this recipe from an old BBC Good Food. I'm not sure how old it was as I'm having a cleanout!

Chit Chat / Secret Santa for 2018
« on: November 05, 2018, 01:57:20 am »
Well it is getting close to that time of the year again.
If anyone is interested in doing SS again this year please indicate in this post. The rules would be the same as every other year.
I have SS knowledge that we may be a few less this year so I was wondering if we should have a minimum number to run it? Say 5. I don't mind organising it for any number but if we only have 3 we would be able to guess fairly easily.
Please give me your opinion on that too. 

Secret Santa for 2018

Main Dishes / Bacon and Cheese Impossible Pie
« on: October 28, 2018, 06:42:13 am »
Bacon and Cheese Impossible Pie
Serves 6
3 bacon rashers
˝ cup plain flour
1˝ cups milk
4 eggs
60g butter, melted
310g corn kernels
3/4 cup grated cheese, plus 1/4 extra to put on the top.
any other ingredients you may like to use. I often leave out the corn and add mini tomatoes, halved, or wilt some spinach and add that.
Preheat oven to 1800.
Grease a 24cm quiche dish.
I cook my bacon in the microwave. I give it 2 minutes on high between 2 pieces of paper towel.
Cut into cubic centimetre dice.
Grate cheese if not done and set aside.
Melt butter either in microwave or thermomix bowl.
Whisk milk, eggs, flour and melted butter. About 10 seconds on speed 5/6.
Sprinkle corn, bacon and cheese into quiche plate. (and any other ingredients you have decided to add.)
Carefully pour the egg mixture over. Sprinkle with parsley and extra cheese
Bake until set. 30-50 minutes.
Serve with a salad.
This forms its own pastry base. It is delicious cold and the base is more obvious when it is eaten cold.
I copied it from the Recipes mnagazine which no longer exists. I also thermofied it.

Cakes / Custard Fruit Cake
« on: October 28, 2018, 06:14:22 am »
Custard Fruit Cake
250g butter
500g flour
250g sugar
2 teaspoons carb soda
1 teaspoon mixed spice
˝ teaspoon ground cloves
˝ teaspoon ground nutmeg
1kg dried fruits (the recipe actually requests Australian dried fruits!)
426 ml milk
 2 Australian eggs!!!
˝ teaspoon vanilla essence
˝ teaspoon almond essence
Prepare a large square or round tin by lining base and sides with paper,
Set oven to moderate.
Place flour and spices into bowl.
Add butter and mix speed 3/4 for up to 10 seconds. Simply rub the butter into the flour and spices.
Add sugar and combine, speed 3, 5 seconds.
Remove and place in a large bowl.
Add fruit to this dry mix and combine.
Place the milk and eggs into the bowl. Make a custard by cooking at 90 0, Speed 3/4 for about 7 minutes. If this needs to be thicker add extra time.
Add essences and combine, speed 3, 5 seconds.
Add the custard mixture to the dry mixture and combine by hand.
Turn into the prepared cake tin.(I used a 9 inch square tin).
The original recipe stated to cook for 3 hours, however I found this to be far too much and cooked for around 1 hour.
It is suggested that you not cut this cake for a week.
I found this recipe when I was looking through some recipes IU had collected over 30 years ago. It stated that the recipe comes from Australian Prize Winning Recipes by Margaret Fulton and Ted Moloney. It won 100 pounds in a competition. It was listed as a new technique in cake making. The measurements were in Imperial measure, but I have converted them. A lady called Pat Smith bought the cookbook for one shilling at a garden fete in Sussex about 12 years before this was printed. She said she had no idea she would end up in Australia. I appear to have cut it out of an old copy of The Sunday Times.

Bread / A Tasty Wholemeal Loaf
« on: September 30, 2018, 09:52:33 am »
A Tasty Wholemeal Loaf
This is from Amanda’s blog. It’s quick to rise and is tasty. I only made one loaf, not 2 as the recipe makes.

Chit Chat / Cook Key and Cooki-doo. Recipe Comments
« on: September 25, 2018, 03:59:10 am »
I recently decided to interact with Thermomix again and buy a Cook key and the recipes that are then available from Cooki-doo. You get a 6 month subscription of Cooki-doo with the cook key. Naturally being Thermomix you then have to pay $49/year for it. After some fighting with them (I was overcharged for the Cook key!) I hope I have sorted it.
I know there are a few others who also have it so I thought it may be an idea to share what we have cooked and a brief comment on it. Not necessarily a review though. ( I checked with Judy and CC)

Cakes / Hazelnut and Cacao Cookies
« on: September 21, 2018, 06:22:46 am »
Hazelnut and Cacao Cookies
I made 28 from the mixture
80g dates
200g ground hazelnuts
225g flour
50g chia seeds
1 teaspoon cinnamon
pinch of salt
50g coconut oil
˝ cup maple syrup
1 egg
2 teaspoon vanilla
50g cacao nibs
Grind the hazelnuts if needed.
Preheat oven 160*
Prepare 2 oven trays
Place dates in a small bowl and pour boiling water over them. Leave to stand 5 minutes and then drain.
Put dates,hazelnuts, flour, seeds, cinnamon, salt,coconut oil, syrup, egg and vanilla into the bowl. Knead until well combined.
Stir through cacao nibs with a spatula.
Roll teaspoon size balls using wet hands. Press down with your hand and mark with a fork if you wish.
Bake for 15 minutes.
Cool on the tray.

This recipe is based on one from the WW Food magazine. I have altered a couple of things and thermofied it.

Chit Chat / Cookidoo
« on: September 15, 2018, 01:47:42 pm »
I have started a 30 day free trial of Cookidoo.  I’m not sure why but I decided to have a peek at it. I’m going to try several of the recipes from it and see what they are like in the 30 days. I don’t have any problems converting recipes as I go but wanted a sticky beak of it.
I think after much reading I have sorted it and the cook key out.  I don’t think I would be bothered with the cook key as it simply enables you to synch recipes onto your thermomix and use the screen to instruct you. 
I will keep you informed.

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