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Topics - faffa_70
31
« on: November 13, 2010, 08:58:58 am »
Coffee shortbread
Ingredients150 g Raw sugar 250 g butter, at room temperature 3 tsp instant coffee 3 tsp water 415 g plain flour Demerara sugar, to sprinkle ProcedurePreheat oven to 180°C. Mill sugar to icing sugar on speed 9 for 30 seconds. Add butter, and icing sugar and mix on speed 3 for 1-2 minutes until pale and creamy (almost white). Dissolve 3 tsp instant coffee in 3 tsp water. Beat into butter mix on speed 3 for 10 seconds. Add plain flour and mix on speed 4 for 30 seconds to 1 minute. (the mixture will appear crumbly at first, but keep stirring). Roll walnut-sized balls and place on a baking tray lined with baking paper. Use a fork to flatten the balls and sprinkle with demerara sugar. Bake for 15-20 minutes or until golden and crisp. Set aside to cool. Yield: about 45 Source Web Page: http://www.taste.com.au/recipes/15821/coffee+shortbreadmembers' commentsVHJ - I love shortbread and am slightly addicted to coffee so whipped these up today and they are really lovely. Thanks faffa_70 - great combination of two of my favourites. cookie - I made these the other day and used one third coffee and two thirds milo. They were lovely and had a mild coffee flavour.
32
« on: November 13, 2010, 08:54:16 am »
I have to say I love Coconut Cream Concentrate - it is quite expensive and these biscuits are not cheap to make but are lovely for a change. I don't like parting with all that CCC just for biscuits often - I like to keep it for myself and smoothies etc  Coconut Cream CookiesIngredients360 g Coconut Cream Concentrate (heat if needed to soften) 200 g sugar 2 eggs (at room temperature) 1/2 tsp vanilla extract 1 tsp baking soda 1 tsp cream of tarter 1/8 tsp salt 240 g flour ProcedurePreheat oven to150° Mill sugar to caster sugar on speed 9 for 3 seconds. add the coconut cream, eggs and vanilla to the sugar and beat for 2 min on speed 4 + reverse (until well combined) Stir in baking soda, cream of tartar and salt on speed 3 + reverse for 10 seconds Beat in the flour for 30 seconds on speed 6-7 + reverse (or try interval setting for 2 min) Shape dough into balls using one tablespoon of dough per cookie. Place on ungreased cookie sheet, about 2 inches apart. Bake in preheated oven for about 15 minutes. The sides should be set but not browned. Remove from oven and let set on pan for 1-2 minutes before putting on racks to cool completely. Yield: Makes 40 cookies. Source Web Page: http://www.freecoconutrecipes.com/recipe_Coconut_Cream_Cookies.htm
33
« on: November 13, 2010, 08:48:37 am »
I thought I got this recipe from the forum but can't find it on here. So if it has come from a blog etc and it is your please put your name to it - I just don't remember converting it, but then again I convert so many and have a shocking memory  Chocolate Macadamia BiscuitsIngredients150 g macadamia nuts, roughly chopped 60 g Raw sugar 250 g butter, softened 100 g firmly packed brown sugar 2 tsp vanilla extract 2 eggs 450 g Plain Flour (May need a little more) 1 tsp baking powder 180 g white chocolate, roughly chopped ProcedurePreheat oven to 180°C. Line 3 baking trays with baking paper. Add nuts to TMX bowl and chop using short bursts of the turbo button, then set aside. Add raw sugar and mill for 3 seconds on speed 9 Add butter, sugars and vanilla to bowl and mix together on speed 3 for 1 minute until light and fluffy. Add eggs, 1 at a time, beating well on speed 3 for 4-5 seconds after each addition. Sift flour and baking powder over butter mixture. Add nuts and chocolate. Mix on speed 4 + Reverse for 30 seconds or until well combined. Drop heaped tablespoonfuls of mixture onto baking trays. Bake, for 12 to 15 minutes or until light golden and firm to the touch (not crisp). Stand on trays for 5 minutes. Transfer to a wire rack to cool. Yield: 36 Tipsbake for an extra 5 min for a crisp texture on the outside Source Web Page: http://www.taste.com.au/recipes/8050/chocolate+macadamia+biscuits
34
« on: November 13, 2010, 08:15:44 am »
I converted this recipe for a customer (Hi Ellen when you get here!!) and it has become a firm favourite in my family Being the mean mother that I am, I am in the process of trying to reduce the sugar content without affecting the biscuit - will report back
Ellen's Crispy Coconut Biscuits
Ingredients250 g Raw Sugar 125 g butter softened 1 egg 360 g S R flour 90 g coconut extra sugar ProcedurePreheat oven to 150 o fan forced Add sugar to bowl and mill on speed 9 for 3 seconds Add butter to the sugar and cream for 2 minutes on speed 3, Add in egg and mix for 5 seconds on speed 4 Add sifted flour and coconut, Mix on speed 6 for 10 seconds then on INTERVAL for 1 minute. Lightly flour hands and take teaspoonfuls of mixture roll into balls, press flat between hands, dip top into extra sugar. Cook in a 150° fan forced till nice and crispy (approx 20 min) and slightly golden
35
« on: November 08, 2010, 11:17:45 pm »
WafflesIngredients15 g Raw Sugar 90 g butter 400 g buttermilk 2 Eggs pinch salt 1 teaspoon Bi - Carbonate Soda 250 g SR flour Procedure1. Mill sugar on speed 9 for 3 seconds 2. Add butter to bowl and melt for 1 minute at 90° on soft speed 3. Add buttermilk and eggs to TMX bowl and beat for 10 seconds on speed 4. 4. Add remaining ingredients and mix for 10 seconds on speed 6 TipsThis recipe can be doubled. You may need to add more time to your final mix or use your spatula. converted from Family Circle Step by Step Pancakes, Crepes and Waffles There you go Linda, it is on the forum too now 
36
« on: November 08, 2010, 11:02:59 pm »
Date and Lime Cake
Ingredients
1 lime cut into quarters and seeds removed
200gms stoned dates
100gms of butter at room temperature
100gms raw sugar
75gms of dark brown sugar
2 large eggs at room temperature
200ml of sour cream
250gms of plain/spelt flour
10gms baking powder
Method
Place lime and dates into TM bowl speed 9 for 10 – 15 seconds scrape down
Add butter, sugars and eggs speed 6 for 10 seconds
Add sour cream, flour and baking powder speed 6 for 30 seconds use spatula if required
Pour into lightly greased and lined ring tin bake for 35 minutes
Top with lemon or lime icing or dust with icing sugar
Tip
Try other citrus fruits or add some glace ginger
Converted by E Finn - (Thermomix Group Leader) from recipe by Annabelle White “Morning Coffee in the Bush” recipe book
members' comments
Thermo Jo - This is scrumptious! Big thumbs Up!!! 5/5
cookie - We really enjoyed this. I peeled my lime before I used it as the skin was a bit yuk.
hopefulcook - It is my new favourite cake... love the flavour and super impressive for friends. I don't have a ring tin, so I have done it as a loaf, I keep forgetting to time it, but it is something like 45 plus 5 to 10 more depending on the oven. Thank you thank you thank you!!!
Denzelmum - I peeled my lime as cookie did. DS had one bite and said enough. Grown ups enjoyed this cake a lot. Took some to work and was a hit.
Nikkit - MmmmmmMmmmmmMmmmmm this cake is a ripper!
I ran out of sour cream so did about half sour cream and half natural yoghurt and cut the sugar in half and it is so yummy!
It keeps for about a week, if it doesn't get eaten of course!
JuliaC83 - Delicious!! Will definitely make again.
Thermobudgie - Thank you for this beautiful recipe! It is now my number 1. This is definitely a cake for grown ups as it has bitterness from the lime (which I love!!!). I also cut down the sugar and used natural yoghurt as I didn't have any sour cream. I have given away 3 of these cakes now and everyone as asked for the recipe.
goldfish - Made this the other night.. Just beautiful!! Love the taste ..... Also used yogurt instead of sour cream .... A firm favourite!
courton - Unlike everyone else who seems to like the cake, I felt the cake was a bit too bitter and leaves an aftertaste in your mouth. I skinned the seedless lime and followed instructions to the t. Am about to read the last rites before burying it in the bin! I love citrus and lime taste. I have a feeling the lime which was quite big overwhelmed the taste of everything else.
jeninwa - this was demolished in minutes, we all loved it. Had people asking for the recipe. I used the whole lime, guess it comes down to taste - a friend of mine hates anything with citrus in it, me the more the better.
Bedlam - I have made this heaps ( budget buster date and Lime, similar). I usually leave my limes on the tree until
I need them, the skin gets thin and less tart. Last time I baked this the lime was not as ripe and it was a more tart taste. I also use the whole lime minus seeds. I think the taste varies depending on how tart the lime. I Love it but Not my children.
hopefulcook - I took this cake as dessert to a lunch - added lime cream cheese icing and toasted coconut flakes. Looked great (loaf) with icing on top. Delicious!
37
« on: October 12, 2010, 11:28:26 am »
Thought I should post this here as well something I do that I just thought maybe others don't do or know about (you know these little things lol) is hang the lid from the bowl rim via the locking hook. Place your bowl in the cradle and the the lid will hang either to the left of right of the handle. This keeps it all together ready to use, but open to air. I do keep the MC in the bowl - you just need to remember that it is there or you will chop it up - how do I know this, you ask, well one of my customers did it  thank goodness for her MC's are only half the price of a butterfly!
38
« on: June 17, 2010, 12:55:58 pm »
We had a consultant make a roulade for their go getters talk at our branch meeting on Monday night. Was yummy and was good to see egg whites actually work in the TMX - will post her tips now that I think of it. She used the butterfly on speed 3 at 37 O for 4 minutes and the MC out. Got a good bowl full of whites 
39
« on: June 08, 2010, 05:04:26 am »
White Chocolate, Lemon & Poppyseed BiscuitsServings: 36 (I got 48!) Ingredients100 g butter 110 g Raw Sugar 1 Tbs grated lemon rind (approx 5g) 150 g NESTLÉ White Melts, melted 1 egg 340 g plain flour 1/2 tsp baking powder 1 Tbs poppyseeds (approx 10g) FOR SERVING:300 g NESTLÉ White Melts, melted 1 Tbs grated lemon rind (approx 5g) Procedure1. Melt choc melts - either in TM bowl on 80 o for a couple of minutes and set aside or in microwave on medium power level 2. Grate lemon rind on speed 7 for 20 seconds 3. Add sugar and mill on speed 9 for 3 seconds 4. Add butter and cream on speed 3 for 1 minute until light and creamy. 5. With blades running on speed 4 add NESTLE White Melts through hole in the lid and mix well. 6. Add egg and mix on speed 4 for 10 seconds until well combined. 7. Add flour, baking powder and poppyseeds and fold in on speed 4 for 15-20 seconds. 8. Shape dough to a log approx 20cm long and wrap in baking paper and refrigerate 30 minutes. 9. Preheat oven to 180°C. Line 2 oven trays with baking paper. 10. Cut dough into 5mm thick slices and place cut side up on prepared oven trays. 11. Bake in batches for 15 minutes until light golden. 12. Cool on wire racks. To serve, 1. Combine remaining NESTLE White Melts and lemon rind and dip biscuits so they are half coated. 2. Place on baking paper until set. Converted from here Web Page: http://www.nestle.com.au/nestlerecipe/recipe/White-Chocolate--Lemon---Poppyseed-Biscuits-Recipe.aspxI never got to put the extra chocolate on these as my family liked them just the way they are members' commentsKLC79 - YUM YUM, thanks. Cooked these up last week, made HEAPS. They keep very well though. Not sure the white chocolate is an essentail ingredient, have you tried them without? Just thinking of my ever expanding waistline! CP - in my oven they cooked just right for 12 mins. I overcooked two trays at 15 mins because I was working on the computer and wasn't watching and it makes all the difference. Made heaps tho and the one tray that was not burnt are very nice.
40
« on: May 22, 2010, 05:16:18 pm »
ok, my family have been after me for some time to share this with you. I have this every morning before breakfast now. I think this was the turning point when I was so sick a while back  The recipe came from my GL. Shrek JuiceIngredients1 orange peeled 1/ 2 lemon peeled 1 handful of parsley (I use a mix of flat and curly) 1 handful of kale leaves 6-8 ice cubes water to your desired consistency
MethodPlace all ingredients except water into TMX bowl and blitz on speed 9 for 1 minute. Add water and continue to blend on speed 9 for 1 minute or more (the longer you blend the smoother it will be) Recipe Author: Elaine Finn - Group Leader WA (maybe someone else has passed it on before I don't know )
41
« on: May 16, 2010, 08:44:52 am »
Orange Couscous with Apricots, Sultanas & YoghurtConverted from www.thebiggestloser.com.auIngredients1 vanilla bean 1 cup low fat plain yoghurt (no sugar) 1 orange 4 ice cubes 100ml water 2 apricots or another stone fruit, quartered 2 tablespoons sultanas 95g couscous extra orange segments for serving (if desired) MethodUsing a sharp knife, scrape the seeds out of the vanilla bean and mix into the yoghurt. Set bean aside. Place peeled orange and ice into TMX bowl and blend on speed 9 for 30 secondsAdd water, apricots, sultana’s and vanilla bean to bowl and cook for 3 minutes at 80o on reverse + soft speedStir in the couscous on reverse + soft speed.Leave lid on and let stand for a few minutes until the couscous has absorbed all the liquid. Divide the warm couscous between two bowls then top with extra orange segments and yoghurt. Have made this with tinned fruit and it works just as well. Love it with Peaches too
42
« on: May 15, 2010, 12:58:47 pm »
Peanut Butter Choc Chip Cookies
Ingredients
60g peanut butter (made from EDC recipe)
125g butter
110g sugar
110g raw sugar
1 tsp vanilla extract
1 egg
125g chocolate chips
310g Self-rising flour
Preparation
Mill 110g of raw sugar on speed 9 for 3 seconds
Add butter, peanut butter and another 110g of raw sugar to bowl and cream on speed 3 for approx 1 minute until light and fluffy
Add egg and mix on speed 3 or 4 for 5 seconds.
Add chocolate chips and turn TMX to speed 3 + reverse
Gradually add flour through hole in the lid until all combined (approx 30 seconds)
Bake in a moderate 180° oven (160° fan forced) for 12-15 min until golden brown.
These are a treat in our house as they aren't particularly healthy but OH SO YUMMY and moresih (you have been warned!!). I have made them reducing the sugar by half when I am feeling really mean but find they come out almost cake like (would the lack sugar have this effect?)
members' comments
obbie - another recipe that is easy, taste great. My kids loved them. Thank you.
JD - Whipped up a batch - rolled them into little balls the size of walnuts and it made 45 cookies. As I like mine crunchy like biscuits instead of cookies, I cooked them longer. Thanks for posting this one.
VHJ - These are yummo Faffa. I think I got 50 but a few disappeared before I counted them.
MJ - Yep, they're yummy. I made large ones, so only 35. A bit sweet for my taste. I reduced sugar to 100g of powdered raw and 100g raw, but I think I'd go for 80g of each next time. Lovely crunchy texture cooked for 20 minutes.
Actually, I just had another one today and it's not really that sweet! Must have been just how my palate was at the time.
Just another idea, when I make biscuits or cakes in the TMX, I use the dough button to add the flours. I find this incorporates dry ingredients much faster. It only generally takes 20 seconds, depending on the size of the mixture.
cookie - Kathryn, they sure are yummy. I took MJ's advice and only put 80g sugar in each time. They were Mmmmmmmmmm. I got nearly 40 out of my batch and hopefully they'll last a few days.
Chelsea - I made these today and they are YUMMO!!! Thanks Kathryn. I made the peanut butter as a step in the recipe rather than beforehand and it worked well. As my eldest son can't have refined sugar I used 200g of rapadura and a block of rapadura sweetened chocolate.
43
« on: May 14, 2010, 02:37:23 pm »
Name of Recipe: Decadent Triple Chocolate Cheesecake Number of People: 12 Ingredients: 100g plain chocolate biscuit crumbs 30g hazelnuts (either roasted or raw)l 40g butter, melted 40g dark chocolate, melted 3 x 250g block PHILADELPHIA Cream Cheese, cubed and softened 150g caster sugar 3 teaspoons gelatine, dissolved in 1/4 cup boiling water 100g dark chocolate, melted, extra 100g milk chocolate, melted 100g white chocolate, melted 1 cup thickened cream, whipped raspberry coulis, to serve Preparation:1. Mill sugar to caster sugar and set aside. 2. Grind hazelnuts on speed 9 for 10 seconds and set aside 3. Grinds biscuits on speed 7 for 5 seconds (check consistency) and set aside 4. Add butter and chocolate to bowl and melt at 50° for 1 minute on speed 1. 5. COMBINE biscuit crumbs, hazelnut meal, butter and chocolate on reverse and speed 1 until well combined (approx 10 seconds) and press into the base of a greased 24cm (9”) springform tin; chill. 6. Clean bowl, insert butterfly and beat thickened cream until whipped (approx 20 -- 30 Seconds) and set aside. 7. Leave butterfly in bowl and beat Philly and sugar on speed 4 until smooth (approx 2 minutes). Add the gelatine mixture and beat until well combined. 8. Divide mixture evenly into 3 bowls. Add the quantity of melted chocolate to each bowl and mix until smooth. Fold through a third of the whipped cream into each mixture. 9. SPOON mixture into prepared base, alternating between the three mixtures until all has been used. Lightly swirl mixtures with a skewer and shake to smooth over. Refrigerate 3 hours or overnight until set. 10. Serve with raspberry coulis. converted from : http://www.kraft.com.au/recipes/recipedetail.htm?recipe_id=104968&ctx=Members' comments helsbels - it was super easy to make (although does create a lot of washing up due to all the separate bowls needed!). The entire family LOVED this - the coulis goes so well with it, and it was surprisingly light tasting - I thought it would be ridiculously rich, but it really wasn't. A massive hit! Thank you x
44
« on: May 14, 2010, 02:26:21 pm »
IngredientsServing Size : 48 60g Raw Sugar 185g Butter 100g Golden Syrup 10g Unprocessed, uncooked wheat bran 250g Self-rising flour 70g Desiccated coconut 1/ 2cup Glacé Cherries, halved MethodMill sugar on speed 9 for 3 seconds and set aside Place butter and golden syrup into bowl and melt, 100° for 2 min on speed 2Add dry ingredients to bowl and mix on speed 4 -5 for about 30 secondsuntil well combined Roll mixture into small balls, approximately 2.5cm diameter, and place on well greased oven trays. Press each biscuit with a fork, and top with a piece of glacé cherry. Bake at 180° (or 160° for fan forced oven) for 10-15 minutes or until golden brown Recipe Source: Molly Dye's Quick n Easy Biscuits & Slices These are a pretty basic biscuit with a nice flavour, I just find that they are a little more filling with the bran and the teens are less likely to eat the whole batch between them in one sitting members' commentsES - The verdict from the kids is that that these are yummy, which is good as they were quick to make. I only had shredded coconut, left out the brown sugar as they are sweet enough with the golden syrup, and topped them with a choc bit as my kids don't like glacé cherries. I made about 40 biscuits.
45
« on: April 19, 2010, 04:16:18 pm »
I found this in my file and can't remember if I have made them or not, but will post them for someone to try at least! I will hunt out my chocolate cake with beetroot as it is very similar to this one with the beetroot being grated Chocolate & Beetroot Brownies by Katrina Bromell Ingredients100g almonds 180g raw beetroot 100g chocolate 100g butter, room temp 100g brown sugar 1 tsp vanilla extract ¼ tsp ground nutmeg 110g plain flour 4 eggs 50g chocolate, extra MethodGrind almonds for 5-10 secs on speed 9. Set aside Grate beetroot for 4-5 secs on speed 5. Set aside Melt chocolate for 2 minutes at 100º on speed 2. Add butter, sugar, vanilla, nutmeg, flour and mix for 6 seconds, on speed 6. Add eggs swiftly through the lid while beating on speed 6. Add beetroot and almonds in and fold through for 10 seconds, on speed 3. Turn into lined and greased slice tray and bake in preheated oven 180º for 25 mins. Allow to cool before slicing into rectangles. Melt extra chocolate for 2 minutes on speed 2. Drizzle over top of brownies to ice. members' commentsBonsai - I tried this recipe today with uncooked beetroot (didn't peel them, just scrubbed and cut of 'iffy' bits). I think the beetroot needs to be grated for longer if uncooked, as the finished product still had small pieces of slightly crunchy beetroot in it - texture rather like coconut so not unpleasant. I also got distracted (teenagers!) after I melted the chocolate and didn't notice that some of the chocolate had cooled and stuck to the sides of the bowl until I had added all the other ingredients. Not enough to spoil the recipe but a reminder not to pause after the chocolate is melted! Brownies were consumed in record time, even though I didn't bother to glaze them. patsycate - They're brilliant except they do taste overpoweringly like raw beetroot. Will certainly pre-cook the beetroot next time. Delicious otherwise! and the recipe method is spot on. Thermomixer - Wouldn't take much to cook the grated beetroot with some liquid before baking if it tasted raw. cottchick -beautiful. I didn't precook the beetroot but I did chop it very fine. Easy lovely recipe, thank you! Just an update - while I love that beetrooty taste I am afraid my older kids (14 and 12) were not impressed so next time I think I would try doubling the chocolate and halving the beetroot. I just really like that earthy taste of beetroot.
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