Rhubarb and Pear Sponge Pudding:
Number of People: 4
Ingredients:

Filling:
780g pears in juice
800g bunch rhubarb, cut into 2.5cm pieces
2 tablespoons sugar

Sponge topping:
2 eggs
75g caster sugar (MC cup 0.5cm from the top)
20g Plain flour
20g Self Raising flour
20g cornflour


Preparation:

Preheat the oven to 180 degrees Celsius. Drain pears, reserving 180ml of the juice. Put pears aside. Add pear juice, rhubarb and sugar to TM bowl. Cook for 7 minutes at 100 degrees, Reverse  , speed soft until the rhubarb is tender.

Add pears to rhubarb in TM bowl on Reverse  :-:for 20 seconds to combine. Transfer the rhubarb mixture to a deep 1.75 litre (7 cup) ovenproof dish. Clean TM bowl.

For the sponge topping, add Butterfly to TM bowl. With the MC lid off, beat the eggs for 1 minute on Speed 4. Gradually add the sugar through the MC hole on Speed 4 for 1 minute, beating until dissolved. Gently fold in combined flours on Speed 2 for 10 seconds.

Spread sponge topping over hot rhubarb mixture and bake in a moderate oven for about 45 minutes or until browned and cooked through.




Tips/Hints: Similar to a crumble, but with a sponge topping. Serve with custard, ice cream etc. Rhubarb mixture can be prepared several hours ahead. Pudding is best cooked close to serving. Not suitable to freeze.

Tomato and Capsicum Soup:
Serves 6:
Ingredients:
3 medium red capsicums, halved and deseeded
2 tbsp olive oil
1 medium onion, cut in half
1 clove garlic, peeled
3 tomatoes, peeled and deseeded
2 tbsp tomato paste
750g chicken stock
1 tsp dried marjoram leaves
100g sour cream (optional)
yoghurt and chopped chives (to garnish)


Preparation:
1.  Place capsicums cut side down on greased oven tray, and spray with oil. Bake in moderate oven (180 degrees) for about 30   minutes or until skin blisters, and turns slightly black. (I place under hot grill in oven). Cover with cling wrap and cool slightly. Peel and chop in half into huge chunks.

2.  Drop garlic first then onion for 7 seconds Speed 4 - 5 onto  running blades through the MC hole. (Should look like it has been roughly hand chopped).

3.  Add oil to TM bowl, saute onion and garlic for 3 minutes on 100 degrees on Speed 1.

4.  Add capsicum and tomatoes and chop for 5 seconds on Speed 6.

5.  Add stock, tomatoe paste, marjoram and cook for 15 minutes at 100 degrees on Speed 1.

6.  Add cream if using, and blend 10 seconds by slowly going from Speed 1 - 8.

7.  Garnish with yoghurt and chopped chives.

To make amendments to your book, amend to read as follows:

Introduction: New page created on Steaming

p 9. Beating Egg Whites: …to be incorporated. Beat for 3-5 minutes on 50 degrees, Speed 3 until…

p15 Vegetable Stock Concentrate – Ingredients: delete handful fresh mushrooms, and amend to 150g Rock Salt

p17 Yoghurt – Thick & Creamy – Ingredients: amend 800g Full Cream Milk, 50g Milk Powder
Method: Place milk in to TM bowl and blend for 10 seconds, Speed 7 then 30 minutes at 90 degrees on Speed 1…8 hours at room temperature to set and then refrigerate . Do not disturb yoghurt during this time.

p36 Porridge – 1st Method – Place oats into TM bowl and pulverise for 5 seconds on Speed 8.
Add the liquid and salt and cook for 8-9 minutes at 90 degrees on and  .
2nd Method – Cook for 10 minutes at 90 degrees on Reverse + Speed Soft.

p.49 Hommos – 40g lemon Juice (use fresh lemon)

p50 Tuna Dip – 30g walnuts

p54 Beetroot Dip replaces Almond Style Pate Dip

p59 Hollandaise Sauce – Hollandaise is still an art, even in the very easy to use method we have here, so bear in mind that the time may vary slightly depending on the freshness of your yolks and the coldness of your butter. If you like a mousse consistency then you may add a minute or so to the cooking time if necessary.

p65 Marinara (Seafood Sauce) – Ingredients: add 100g white wine Method: Add tomato puree, wine and seasoning….

p66 Red Onion Relish, Coconut Chutney replaces Apple, Peach & Apricot Chutney and also Chilli Chutney Sauce

p73 Minestrone Soup – revised recipe on forum

p75 Tomato Soup – Ingredients – 50g tomato paste replaces 1 tbsp Tomato Concentrate, delete Worcestershire sauce and pinch ground cloves

p77 – Beetroot Soup (Borsch): Ingredients – amend to Ό onion, Ό carrot

p79 Tomato & Lentil Dahl – Ingredients – amend to 2tsp ground turmeric

p85 Mushroom Risotto – recipe amended – see forum

p86 Apricot Chicken (Risotto Style) – Ingredients – amend 500 – 400g Chicken thighs, boneless and cubed, 480g can Apricot Nectar

p88 Pasta with Tuna – Ingredients – zest of 1 lemon , 50g Parmesan Cheese (optional),
250 – 300g Penne Pasta, 400g can Tuna (spring water or oil)
Method: Place lemon zest and Parmesan cheese in TM bowl and grate for 10-15 secs.
….Serve with grated Parmesan mix and lemon wedges.

p90 Gnocchi – Ingredients – 2 tspn butter, 600g water for cooking and steaming

p97 Beef Rendang – Ingredients – amend to 150g Coconut Milk
Method – delete “water can be added if the mixture becomes too dry or if you prefer more sauce”.

p99 Hungarian Goulash – Ingredients – amend to 1 tbspn Flour

p101 Meatloaf with Red Sauce or Mushroom Sauce –
Mushroom Sauce Ingredients – amend 1 shallot / spring onion

p105 – Snapper/Trout Di Josie – Ingredients – 2 tbspn Cornflour (delete Plain Flour)

p114 – Five Seed Bread replaces Cape Seed Bread – see recipe on forum

p116 Brioche Dough (Basic) – Ingredients –  amend to 1 tsp Salt

p117 Hot Cross Buns - Ingredients –  amend to 1 tsp Salt

p119 Choux Pastry (Profiteroles) – Method – Spoon mixture into heaped tablespoon balls onto a tray lined with baking paper.
…and cook for 20 mins. Once cooked, put a slit in the sides to allow steam to escape & leave in oven with door open for a few mins.

p122 Buttermilk Scones – Ingredients – amend  to 220 – 250g Buttermilk

p128 Choc Chip Cookies – Ingredients – amend to 100g Nuts of choice

p129 Too Easy Chocolate Cake – Ingredients – 120g butter, 1 tsp vanilla essence, 120g sugar, 120g Self Raising Flour, add 1 tsp Baking Powder

p130 Marble Cake – Ingredients –  amend to 1 tsp cocoa powder

p134 Caribbean Carrot Cake – recipe revisions to follow

p136 Boiled Orange & Almond Cake (GF & FF) Ingredients –  add 800g water,
Method – Place water into TM bowl. Insert basket with whole oranges (skin on) or place oranges in the basket with 800g of water…..

p141 Hazelnut Torte – Method – Refrigerate the cake for 4-5 hours before serving. For GF option replace 40g plain flour with cornflour.

p142 Torte Caprese (Flourless Almond Cake) - Ingredients –  amend to 150g sugar (white, brown or caster), 200g butter.
Method – Place chocolate into the TM bowl and grate for 5-19 seconds on speed 8. Set aside.

Place almonds into TM bowl and mill for 4-6 seconds on Speed 6. Add to chocolate.

Place remaining ingredients into TM bowl and mix for 20 seconds on Speed 7.

Add chocolate and almonds and continue to mix for 30 seconds on Speed 6.


p145 Strawberry Jam – Ingredients – add zest of 1 lemon

p146 Citrus Marmalade replaces Orange/Cumquat  Marmelade Jam

p152 Passionfruit, Berry Dacquoise (Nut Meringue) – replaces Pavlova

p153 Lemon Meringue Pie – Ingredients –  amend to 100g icing sugar (delete caster)
Method – Insert Butterfly and place egg whites into clean TM bowl. Beat egg whites with MC off for 3 – 5 minutes on Speed 4 until stiff @ 50 degrees.

Pour in remaining icing sugar and 1 tspn at a time of cream of tartar through hole in lid and continue beating for 2 minutes until sugar is completely dissolved and meringue stands in firm peaks. Speed 2 -3 for approx 2 minutes.

Spread meringue over…

p154 Easy Chocolate Mousse replaces Chocolate Mousse – recipe to follow

p155 Custard/Crθme Patissere – Ingredients – 40g Corn flour

p155 Crθme Anglaise – revised recipe – see forum topic “Cream” for recipe

p156 Crθme Brulee – revised recipe – see forum for recipe

(Didn’t look at any revisions for Babies & Toddlers as I don’t have any)

It would be good to have a topic just devoted to answers on "How to" for a quick easy guide when converting recipes
eg.

Cream Butter & Sugar:
Browning spices:
Brown flour:
Chop a garlic clove:
Saute onions:
Caremellise onions:
Seal Meat:
Simmer Meat: (what temp for how long - is it the same time as stove top?)

(much the same as the Acronyms list where the answers are at the top, and you don't have to scroll through all the pages)

Basil & Spinach Pesto:

Ingredients:
40g parmesan cheese, cubed
5 cloves garlic
160g pine nuts
250g basil leaves
1/2 bunch English spinach leaves
120g olive oil


Preparation:
Place parmesan cheese and garlic into TM bowl and grate for 10-15 seconds on speed 8.

Add pine nuts into TM bowl and grind for 5 seconds on speed 7.

Place basil and spinach into bowl and turn the dial to speed 6 and process until smooth, approx 10 seconds with aid of the spatula.

Once smooth, turn to speed 4 and add the olive oil into the mixture in a slow stream through the lid until well combined.

Serve the pesto tossed with pasta or as an accompaniment to hearty winter soups.

Source: Everyday Cookbook

My Shepherds Pie
Feeds a lot

Ingredients:

Premade 1 x Quantity Mashed Potatoes (recipe EDC set aside in Thermoserver)

500 g lamb, diced 8-15 secs, Speed 7 or Turbo as you like (set aside)

50 – 100 g Tasty or Parmesan Cheese, cubed & grated 10 secs, Speed 9 (set aside) OR about 50g melted butter to brush Potato Mixture with.

Meat Base:
1 brown onion, quartered
2 carrots, roughly chopped
2 celery sticks, roughly chopped
2 table spoon Plain Flour
1 heaped tablespoon TM Vegetable concentrate
150-200ml water
1 dried bay leaf
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
dollop Fruit Chutney*
bit of chopped spinach*
sliced mushrooms*
peas*
Salt & freshly ground black pepper

*Options:  I have put in what I like, but you may wish to substitute or consider the next time you make this, or if you have enough room in the TM:
bbq sauce, mushrooms, peas, gravy powder, mushrooms, grated cheese, rosemary, vegemite, mustard, diced bacon, diced zucchini, chopped parsley, cauliflowerettes, chopped red capsicum

Method:

Preheat oven to 200 degrees C. Grease/Line a 2 litre (8 cup) capacity baking dish.
(I use a medium lasagne dish lined with Glad Bake)

Meat Base:
Add onion, carrot and celery to TM and chop 3 seconds  on Speed 5
Add lamb for 5 mins on Speed 1, Reverse at 100 degrees until lamb changes colour.
Add flour 2 mins on 100 degrees on Speed 1  until combined
Add TM Veg concentrate, water, bay leaf, Worcestershire sauce, tomato paste, silver beet, fruit chutney and *Options. Cook MC off, 20 mins  on 100 degrees, Reverse, Speed Soft. Season with salt and pepper.

1.   Place Meat base in prepared baking dish
2.   Top with Mashed Potato Mixture using a fork. Sprinkle cheese and or brush with butter.
3.   Bake in oven 20 minutes or until mashed potato is golden brown, serve immediately
4.   Make this recipe your own, and note your preferences. It really is a winner!

(I would like some feedback on the amount of water. When cooking on the stove I use 250ml, however this made the recipe so runny that when I put the mashed potato on top it started to sink, so I have adjusted it down)

members' comments

CC - I like your recipe CreamPuff for Shepherds Pie although I tend to use beef instead of lamb and use a plain mashed potato topping. Made it for the SIL's when they were visiting and they thoroughly enjoyed it. I also cheated and used a throw away foil tray so I didn't have extra washing up, so I could spend more time with them. Thank you.

Frozzie - I liked it cp... I would probably put some chilli in it though as that's what I like but then not really shepherds pie. Kids loved it.

inskiwinski - I loved this recipe! I tried it for the first time and it came out well to my surprise. I was a little worried that it was going to be too runny but it was just nice and moist by the time it came out of the oven. I also made mine with a 1/3 sweet potato, 2/3 potato top and put them in a crust to cook which turned out rather nicely.  I also tried some zucchini chutney instead of the fruit chutney. 

evepantany - it was fantastic, it was a winner......and there's enough left over for tomorrow night. This will definitely be a regular on our menu.

LouLouB - I usually don't like mince cooked in the TM but this was lovely! Thanks for sharing.

Superb cake with excellent texture and taste. The glossy smoothness of the chocolate ganache topping is a Thermomix specialty, and the Cream Cheese topping is also a winner.

Ingredients
 
250 g Guinness or stout
250 g unsalted butter, diced
60 g cocoa
400 g caster sugar
140 g sour cream or crθme frβiche
2 eggs
1 tsp vanilla essence
280 g plain flour
2½ tsp bicarbonate of soda
 
Method
Prepare a 23cm springform tin (suggest line base and sides)
1. Pour Guinness into TM bowl and add butter. Heat 3 minutes/80°C/Speed 1
2. Add cocoa, sugar, sour cream, eggs and vanilla.  Mix 20 seconds/Speed 3.
3. Add flour and bicarbonate of soda.  Mix 20 seconds/Speed 3.
4. Pour into springform tin and bake 45 minutes 180 degrees or Gas Mark 4.  Aga Ovens:  Bake 1 to 1½ hours in the middle of the Baking Oven.
5. Leave to cool completely before applying one of the toppings.

Toppings

Either Cream Cheese Icing:
300 g cream cheese, e.g. Philadelphia
150 g icing sugar
125 g double cream

1. Insert Butterfly Whisk.  Whip cream cheese until smooth Speed 2½.
2. Add icing sugar and mix in on Speed 2.  
3. Add double cream and mix Speed 2½ until smooth.  Spread over cake with a palette knife.

Or Chocolate Ganache:
150 g double cream
1 tsp vanilla extract
1 tsp unsalted butter
150 g dark chocolate, broken into small pieces

1. Add all ingredients to TM bowl.  Heat 3 minutes/Speed 2 until chocolate is melted.  
2. Pour over cake and use a knife to smooth the icing over the edges. It will harden when cold.

Source:
UK Thermomix recipe

Members' comments
Gert - On the rare occasion I do make a cake it is this  no fail recipe I use. Easy as and you can make it the day before and cover it with ganache as you need it.  My friends love this one and I usually buy a 250 ml bottle of special chocolaty stout.  It is Red Oak Belgian Chocolate Stout. It is a huge, dense cake. I fed 14 people with the last one I made.


alioop - loved it, thanks for the recipe CP. The cake was a very very rich, dark, moist cake (also covered it with the cream cheese icing which was done in a flash in the TM).  Was quite a large cake, and given the richness, I may do in two separate, smaller tins next time.  Yum, Yum.  Will be doing this one again!!

cookie1 - What a lovely cake.  I made this with left over guiness. I ended up making a few changes as I was running short on stores. I topped up the guiness with about 50ml of beer as I ran out of guiness. I reduced the sugar to 250g as I thought I should. I didn't have enough sour cream so had about 100ml of buttermilk added. Even with all this messing up it was a really beautiful cake and I will definitely be making it again, thanks CP63.

Thermie007 - Yummy,yummy & yummy is all we can say about this one esp with the cream cheese slavered thickly on the top of it. Mine collapsed a bit in the middle but that just meant more cream cheese to fill it. We loved it and I want to try it again another day with the chocolate ganache. Thanks for the recipe CreamPuff63

Gert - I always  turn the cake upside down when removing it from the oven to give  the ganache a flat surface as it is runny at first.

Kissmypixel -  WOW it's a winner in this house. Took exactly 1.5 hrs to cook and it makes a big/enormous cake. Whenever I make the beef and guiness stew I will be making this. Thank you for sharing the recipe. PERFECT

ES - I made this in my Themo Chef, and the only adjustment I made to the recipe was to drop the temperature by 10C when heating the stout and butter. I used Coopers Stout as it's our local brew. I made the ganache, but as my TC seems to be burning things at the moment, I changed the method. I blitzed the chocolate in the TC and then poured in the cream, which I had heated in the microwave until it was hot but not boiling, through the hole in the lid at speed 3 until it was smooth.
The cake turned out really well and made a lovely birthday cake which served lots of people.

Blue Wren88 - I can't believe how good this TM makes me look! Everyone that tasted it thought I was brilliant! I made the chocolate ganache & served it with the EDC Strawberry sauce & double cream......yum!

Lellyj - Very yummy, thank you.  Used a bit less guinness in the beef and Guinness stew so that I would have enough for this cake. Very easy, too.