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Topics - achookwoman
1
« on: September 16, 2025, 10:27:45 pm »
170 g raw sugar
113 g butter
225 g SR flour
1 egg
1 teaspoon vanilla
Set oven 170 ( 350 )
Cream butter and sugar, 1 minute, speed 4.
Add egg, 30 seconds, speed 4.
Add flour, 30 seconds, speed 4.
Add vanilla, 10 seconds, speed 4.
Using a teaspoon or spring loaded icecream scoop, place dough on lined tray.
Bake for 15 minutes or until browned around the edges.
Add extra ingredients after basic dough has been made.
Ginger nuts, 2 Tablespoons of ground ginger and 2 tablespoons of golden syrup.
Choc chip. A small handful of of each, choc chips, chopped walnuts and dried cranberries.
Basic recipe makes 35 cookie.
I usually make a double mixture , divide into 3 and make 3 different flavours.
2
« on: November 28, 2023, 09:28:26 pm »
This is a little like the popular Apricot Nectar and French onion soup recipe. This recipe doesn’t make a lot of sauce but could easily be doubled. The recipe was shared by Karyn, my Tai Chi instructor.
Ingredients
300 g chicken breast fillets, ( enough for 2 )
1 tablespoon EVOO
1 tablespoon soy sauce
1/2 tablespoon lemon juice
1/2 onion or green onion tops sliced if intolerant to onion
1/2 teaspoon curry powder
1 teaspoon ginger grated
1 tablespoon Apricot Jam
Process
Place all ingredients EXCEPT chicken in TMX bowl and mix 20 seconds speed 4.
Place chicken fillets in baking dish and pour over sauce. Fold chicken into sauce so that each fillet is coated.
Bake until chicken is cooked,
Notes,
I baked chicken tenderloins in AF. 120 then 160 degrees . About 20 minutes.
I enjoyed the sauce and next time will double it as it was very nice with the steamed new potatoes.
3
« on: July 04, 2023, 08:12:09 pm »
The original recipe was from Jules Clancy.
Equal volumes of
Peanut butter or Tahini
Hot sauce
Water.
Mix together
I used home made Sweet Chilli sauce.
You may adjust the amount of heat according to the type of hot sauce you use.
4
« on: June 08, 2023, 03:48:54 am »
When you live in a cold climate, proofing Bread in Winter can be a challenge.
I’ve recently tried proofing in the oven at a low temperature with the light on and more recently using the Varoma.
In the oven, I heat the oven for a few minutes at 50, turn the heat off but leave the light on.
In the Varoma.
Put 1 litre of water in the TMX bowl.
Set temperature to 75 degrees and speed 1.
When steam is coming out the hole set Varoma over the hole.
Place 1 or 2 small glass dishes into Varoma, ( about 2 cm deep)
Place dough into a round silicone cake dish. Place this on the glass dishes.
Place some small utensils that will give a bit more height at end inside Varoma so that when the dough raises it has room to expand upwards.
Cover with a tea towel or silicon sheet. Steam for 20 minutes, speed 3 at 75 degrees.
Notes. The aim is to creat warm steam without cooking the base of the bread dough.
This is a loaf using this method. Also set up of Varoma.
5
« on: December 14, 2021, 07:42:23 pm »
Ginger Sponge My hairdresser requested a ginger sponge for Christmas. I have never made a traditional sponge as my Mum was the Queen of Sponges, especially the passionfruit one. I did a test run in my 50 year old Kenwood. However, smoke started to billow at the end of 20 minutes so I consulted Cookidoo in my new TM6. Excellent result and far easier, no triple sifting of dry ingredients or adding sugar gradually. Preheat oven to 180 degrees Celsius (350 F). Brush the sides and base of 1 cake pan (22 cm x 7 cm) with cake release https://www.forumthermomix.com/index.php?topic=7350.0 or butter. Line the base of cake pan with baking powder. The cooked cake will fill the pan. Ingredients for the ginger mixture 2 tsp cocoa 2 tsp ground ginger 1 tsp cinnamon 1/2 tsp cream of tartar Mix together in a small bowl and then push through a fine strainer into another bowl. Set aside. For the sponge 4 jumbo eggs (I used 5 large) - at room temperature 125g castor sugar 1 tsp vanilla 128g plain flour (you won’t use it all) 1 tsp baking power Pinch of salt Method Insert butterfly, add eggs, sugar and vanilla. Beat 6 mins/100 degrees/speed 4 Then beat 6 mins/speed 4 with no heat. Set scales and add ginger mixture. Add baking powder and enough flour to weigh a total of 128g (you will have a little flour leftover). Mix 4 sec/speed 3. Remove butterfly and gently stir flour into the mixture with a spatula. Pour into the pan. Bake 20 - 25 minutes. Test with a wooden skewer (undercooked will sink in the middle, over baked will be dry). Run knife round the tin and leave in tin for 10 mins before removing. Allow to cool completely before cutting in half horizontally. Notes For an extra ginger hit I minced some preserved ginger with lemon juice then added pure icing sugar to spread on top. The original Ginger Fluff Sponge is lighter and is more fragile in texture. Fill with cream.
6
« on: December 07, 2021, 10:21:54 am »
These are like a light Shortbread. Delicious.
7
« on: September 20, 2021, 02:37:48 am »
 Sent from my iPad using Tapatalk
8
« on: August 08, 2021, 02:46:39 am »
 Sent from my iPad using Tapatalk
9
« on: August 02, 2021, 12:39:04 am »
 Sent from my iPad using Tapatalk
10
« on: January 14, 2021, 10:45:52 pm »
I have swapped this over from my Blog.
11
« on: November 19, 2020, 11:54:43 pm »
Soft and light Brioche  Buns  Sent from my iPad using Tapatalk
12
« on: May 05, 2020, 07:42:01 am »
This is the first of a series. I will post recipes as I test and am happy with the results.
13
« on: April 13, 2020, 03:24:59 am »
I was given 2 jars of Whole Ground Coconut Paste. No recipes on Google for this unusual ingredient. So I made up a recipe based on several on the Internet. I seems I will get 3 batches from a jar. But what then for what happens to be a very popular biscuit. ? I will try mixing desiccated coconut with coconut oil. For now, this is the recipe I used.
Ingredients.
110g butter, soft
190 Caster Sugar
1 egg
200g SR Flour
Pinch salt
100 g Whole Ground Coconut Paste
Making and baking
Line 3 baking trays with baking paper.
Set oven 170 degrees
Mix sugar and butter, 30 seconds, speed 4, scrape down
Add coconut paste, mix 2 minutes, speed 4, scrape down.
Add egg, 20 seconds, speed 4
Add flour and salt, mix on kneading function until flour is incorporated.
Using an all ice cream scoop , place 12 small mounds on each baking tray, ( 36).
Press top gently with wet finger.
Can top with dried sour cherries, small blocks of preserved ginger, or any small topping
Bake 15 minutes, or until light brown around edges.
Will crisp up when cool
Very easy and very delicious.
Note
Can make a similar coconut paste in TMX.
Weigh equal amounts of desiccated coconut and coconut oil into TMX and mix on speed 8 until a smooth paste . About 1 minute.
A minimum 100g of each is enough for the TMX To successfully blend.
14
« on: February 04, 2020, 11:41:50 pm »
From my calculations, this makes 3 generous serves at 43 calories a serve. The bonus is that it is extremely tasty and filling. Carbs 7 per serve.
Ingredients.
200g peeled and chopped Zucchini
1 440 g tin of chopped tomatoes with Basil and Oragano.
( OR fresh Basil and Oregano added at end before blitzing. )
3 Massel stock cubes or 3 teaspoons of stock powder.
Method
Add chopped and peeled Zucchini to TMX bowl and cover with water.
Cook 10 minute/ 100/ speed 1
Mix , 1 minute/ speed 9
Add stock cubes, tomatoes and 1/2 can of cold water.
Cook 10 minutes, speed 1
Add fresh herbs if using
Mix 30 seconds/ speed 8.
Notes
Can add 1/4 cup of milk after last mix, stir in at low speed.
Some canned tomatoes has no sugar or salt. Taste and adjust.
Mix,
I used leftover soup as a base for pasta.
This recipe was inspired by RTE. I usually use Cauliflower as a base for my cream soups. This is lighter and better for Summer
15
« on: February 04, 2020, 10:58:42 pm »
White Peaches have a lovely delicate perfumed flavour and cooking them into jam without any extra liquid really intensifies this quality. The joy of using the TMX is that once the formula is established, a constant result is guaranteed.
I leave the skins on as this adds to the lovely pink colour.
Ingredients.
750g sliced White Peaches. Skins included
1/2 a large Granny Smith Apple, cored and 1/4 .
Juice of 1 small lemon
1 dessertspoons vanilla
525 g white sugar
3 teaspoons Jamsetta
Directions
Place a small dish in freezer
Place apple into TMX bowl and grate, 2 seconds/ speed 5
CUP OUT
Add, sugar, peaches vanilla and lemon juice. Cook 40 minutes/ 100 degrees/ speed 1
Add Jamsetta, cook15 minutes/ 110 degrees/ speed 1
Test a teaspoon of jan on dish from freezer. Place back in freezer for 5 minutes. After 5 minutes, if pushed with finger it should wrinkle. If nor cook another 5 minutes until it sets.
This makes just under 1 litre. 3 to 4 small/ medium jars.
Notes. I have made a batch replacing 200 g of the peaches with frozen Raspberries.
Also added Cardamon and ground Pistachios to another batch. Very exotic.
Don’t think this would work with yellow peaches as they have a different texture.
Probably work well with Nectarines.
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