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« on: August 31, 2023, 09:01:57 am »
Hubby was over helping our elderly friend today, as he does each week. He came home with 3 Bermaline bread tins. They are different and apparently the bread was cooked so that it had a flat top. It used malt and wheaten grain and was quite heavy. I've been reading up about it and have become quite fascinated. I THINK it was around the 1930's or so. I was wondering if anyone had heard of it? DH is going to clean them up and I plan to try and make some. I'm doing lots of googling and reading. 
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« on: February 24, 2023, 05:50:50 am »
I just had a look at who was on the forum and what they were looking at. I was the only member. There were 5 people registering to become members, interesting as we rarely get new members. What surprised me was the number of people (20-30) who were looking at the profile of others. Some members had 3 or 4 others looking at their profile. I wonder why? Do people use the forum as a source of emails to send spam to?
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« on: March 31, 2022, 07:27:55 am »
Cherry Sultana CakeIngredients125g butter 340g sultanas 100g brown sugar 2 tablespoons marmalade 60ml rum, brandy or sherry 115g plain flour 40g SR flour 190g red glace cherries 2 eggs, lightly whisked PreparationPlace the butter, sugar, marmalade, and rum in the bowl. Heat on 50 degrees, until butter melts. Remove and place in a bowl to cool. Heat oven to 150 * and line the base and sides of a 10 x 20cm loaf pan. Add the eggs, sultanas and cherries to the cooled butter mixture. Combine. Add the combined flours and stir well. Pour into the prepared pan and bake for 1-1½ hours until cooked. Remove from oven an cover the cake (still in the pan) with foil and wrap in as tea towel. Set aside for 8 hours or overnight until cooled completely This recipe was from the Taste website. I used home made glacé cherries in this one.
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« on: February 28, 2022, 07:00:56 am »
Zucchini and Carrot CakeIngredients300g SR flour 330g brown sugar ( I reduced this a bit) 1 cup coarsely grated zucchini 1 cup grated carrot 2 teaspoons cinnamon ½ teaspoon nutmeg 250 ml vegetable or canola oil 4 eggs 50g walnuts Preparation1. Turn the oven to 180*C. Prepare a loaf tin. 2.Blitz the carrot and set aside. 3. Blitz the zucchini and set aside. 4. Place flour, brown sugar, zucchini, carrot, walnuts, cinnamon and nutmeg into a large bowl. 5. Place butterfly into the bowl. Add oil and eggs. Mix on speed 4 until very well combined. 6. Pour this into the flour mixture. 7. Stir to combine and place into the prepared loaf tin. 8. Bake for 1 hour, until cooked. Leave to stand for 5 minutes before turning out. This can be iced with a cream cheese icing but I don't think it really needs it. I found this in a Coles magazine many years ago.
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« on: February 14, 2022, 02:15:24 am »
Today TM Essentials are let people have their ebooks fro free if anyone is interested. www.tmessentials.com.au
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« on: January 15, 2022, 09:37:55 am »
Has anyone ever made tomato jam in their thermomix? I’ve been given heaps of tomatoes and I really love tomato jam.
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« on: December 12, 2021, 08:29:33 am »
Macadamia and Cranberry CookiesThese a re as little different to most biscuits as they are supposed to be flat!Ingredients185g unsalted butter 105g macadamias 220g brown sugar ( I used a bit less) 110g caster sugar 225g SR flour 75g plain flour 1 egg 1 egg yolk 100g cranberries PreparationPreheat oven to 180* and prepare at least 2 trays. Toast the macadamias. Place butter in bowl and melt at 50*, speed 1 until done. Add flours, sugars, egg and egg yolk (you may like to give them a light beat first) Knead until mixture comes together. Add in nuts and cranberries. Mix in by hand or on knead. Roll into balls (about 1 tablespoon) and place on trays about 6cm apart. Flatten a little and bake for around 12 minutes. Leave to cool on the trays as they are delicate. This is based on a recipe in WW Christmas Cakes and Puddings. They are very nice. I may try them with pistachios and cranberries to make them more Christmassy. 
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« on: October 12, 2021, 01:56:50 am »
Amanda’s Slice https://www.delicious.com.au/recipes/amandas-slice/uTLjb4o6PreparationI melted the butter for this and then added all the other ingredients. It made it so easy. I combined them on  . It only took a short while. Next time I may reduce the sugar a bit. 
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« on: October 06, 2021, 06:21:21 am »
I’ve just read that if you have a TM 6 you will soon be able to put your own recipes onto the machine. I hope it’s easy as I would love to be able to do this.
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« on: October 02, 2021, 08:43:46 am »
Macadamia and Lemon BiscuitsThis isn’t a thermomix recipe but this is how I made them in the thermomix. I creamed the butter and sugar for about 1 minute, speed 4. Can do my if necessary. Add the egg and mix for about 10 seconds on speed 4. Add the flour and macadamias and knead until it comes together. Cook as specified in the link. https://www.australian-macadamias.org/consumer/our-nut-hub/recipes/macadamia-and-lemon-cookies
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« on: September 22, 2021, 02:12:35 am »
Marina I hope you and your buildings are ok. Also Chookie, Mab, and KAtie. And anyone I have forgotten.
Thinking of you all, earthquakes are so spooky. Take care.
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« on: August 16, 2021, 04:21:24 am »
Date, Banana and Rum LoafIngredients250g stoned dates 2 small or 1 large banana (140g) 100g walnuts 200g raisins 200g sultanas 100g fine polenta 2 teaspoons mixed spice 2 teaspoons baking powder 3 tablespoons dark rum 2 egg whites PreparationHeat oven to 180*. Prepare a loaf tin. Put the dates into the bowl with 200ml of water. Cook approx 4 minutes on 100*, speed 1. Let cool for a few minutes. Add the bananas. Speed 3 for 20 seconds. Scrape the bowl down. Add nuts, fruit, polenta, spice and baking powder. Also rum. Knead until it just comes together. Place into a bowl. Whisk the egg whites to soft peaks. ( I used a beater) Fold egg whites into the mixture. Bake for 1 hour. This is really nice. If cut into 10 slices each slice is 310 calories, 5g protein, 57g carbohydrate,1g saturated fat, 8g fat3g fibre, sugar 49g I cut it into more slices.
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« on: August 10, 2021, 05:09:32 am »
Cherry and Almond CakeIngredients1 1/4 cups SR flour 100g almonds- I used unblanched ones 2/3 cup sugar 3 eggs 3/4 cup oil 1 tablespoon grated orange rind 1/3-½ cup freshly squeezed orange juice 1½ cups frozen cherries PreparationPut the almonds into the bowl and blitz. Set aside. No need to wash the bowl. I left mine about the size of a pin head and it gave a slight crunch to the cake. Halve the frozen cherries. Preheat oven to160* and prepare a loaf tin. (24cm x 13cm x6cm) Place butterfly into the bowl. Beat eggs, oil, sugar, orange rind and juice for about 1 minute or until thickened slightly. Not over speed 4. Remove butterfly and add flour, almonds and fold through with a spatula. Fold halved cherries through and bake for about 1-1½ hours. My photo isn't the best and doesn't do the cake justice. It is very nice.I found this recipe in a pile I really must go through. I think it was from Creative Gourmet. 
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« on: June 21, 2021, 10:40:45 am »
I’ve just finished cooking passata on my TM5 and when I was cleaning it I got this message. I restarted the machine a couple of times but it kept happening. I don’t want to call my consultant until daytime hours. I’ve been reading about it and it doesn’t sound good. 
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