Made these to go with pulled pork and salad for dinner tonight. I didn't have duck fat so used evoo and cooked them in the pizza oven. They turned out just great and are not too thick. Will make again.

Linked JD

Simple bread made in under 2hrs. I used 300g water and brushed top with garlic oil and used rosemary instead of thyme. I also poked holes in with my fingers before I baked it. Will make again.

Linked JD

Quick and easy cupcakes that feel heavy but are light and moist to eat. Mine cracked on top, but this happens regularly  to me, so could be my oven. Didn't have any cream cheese for the frosting so served some plain (very nice) and some warmed with salted caramel sauce (who needs frosting ). Also used vanilla essence instead of pod. Great recipe will be making again.


Linked CC

Walnut Bread
Original recipe from www.taste.com.au

Ingredients
230g walnut halves
50g honey
310g water
2 teas dried yeast
50g butter, melted
300g plain flour
220g wholemeal plain flour
1 1/2 teas salt

Preparation
1. Place walnut halves on baking tray and place in 200 degree oven, no need to preheat, until toasted. Set aside to cool.
2. Place cool walnuts in tm bowl and press turbo button once or twice until finely chopped. Remove nuts and set aside.
3. Without cleaning tm bowl, add honey and water and heat 2 minutes, 37 degrees, speed 1.
4. Add yeast and mix 20 seconds, speed 4. Leave in bowl for 10 minutes to froth.
5. Add melted butter and mix 5 seconds, speed 4.
6. Add flours, salt and walnuts and mix 5 seconds, speed 7.  Then knead 2 minutes.
7. Leave to prove in bowl until double in size or mc pops out.
8. When ready, tip out onto a floured mat or board and cut into 2 pieces.  Shape each piece into a 35cm long loaf and place on a tray lined with baking paper, approx. 5cm apart.  Cover loosely with a tea towel and set aside for approx. 1 hour or until loaves rise slightly.
9. Cut 6 diagonal slashes in top of loaves, brush all over with a little milk and bake in preheat oven at 180 degrees for 35 minutes or until loaves are golden and sound hollow when tapped.

Donna Hay’s Breakfast Bars

Ingredients
65g rolled oats
20g flaked almonds
35g sunflower seeds
25g quinoa flakes
2 tablespoons wheatgerm
100g plain wholemeal flour
½ tspn baking powder
1 tspn ground cinnamon
120g brown sugar
125g canola or vegetable oil
1 egg
1 tspn vanilla extract
130g dried cranberries (craisons)

Preparation
1. Preheat oven to 160 degrees.
2. Place oats, almonds, sunflower seeds and quinoa flakes on a baking tray lined with baking paper and bake for 10 minutes, stirring occasionally, or until light golden.  Set aside to cool.
3. Place wheatgerm, flour, baking powder, cinnamon and sugar in TM bowl. Mix 3 seconds, speed 7.
4. Add oil, egg and vanilla.  Mix 5 seconds, speed 4.
5. Add cooled oat mixture and cranberries.  Turn to close lid setting, select reverse and knead for 20 seconds.
6. Pour mixture into 20cm x 30cm slice tin that has been lined with baking paper. Press down gently and bake for 25-30 minutes or until golden brown.
7. Cool in the tin for 10 minutes before turning onto a wire rack to cool completely.
8. Cut into 16 bars when completely cooled.

Notes
I used a handful of whole almonds instead of flaked, toasted and then chopped in tmx using one press of the turbo button.

Members' comments

MF - they are absolutely delicious. Thanks for the recipe Kimmyh. I had to make another batch as the first batch disappeared so quickly.

Cookie -  they taste delicious. I made a couple of errors in the preparation but they still tasted lovely. I used quinoa, not quinoa flakes, reduced the sugar a little, and I didn't have any wheat germ. Before I toasted the first ingredients I blitzed them a bit.

Moist Carrot Cake

Ingredients
300g carrot, roughly chopped
3 eggs
200g vegetable oil
200g brown sugar
310g self raising flour
½ tspn bi-carb soda
1 tspn cinnamon
1 tspn nutmeg
pinch salt
½ cup walnuts, finely chopped (optional, I don't bother as my children don't like them)

Preparation
1. Preheat oven to 180 degrees.
2. Grease and line 2 medium loaf tins with baking paper.
3. Place carrot in TM bowl and chop 5 seconds, speed 5.  Set aside and rinse bowl.
4. Insert butterfly and add eggs, oil and sugar. Mix 15 seconds, speed 4. Scrape down bowl
    with spatula and mix again for 15 seconds, speed 4.
5. Remove butterfly and add carrots, floor, bi-carb soda, spices and salt.  Turn to close lid setting
    and knead 20-30 seconds until roughly combined.
6. Add walnuts if using and use spatula to combine and mix in any flour that is not mixed in.
7. Pour mixture into prepared tins and bake for approximately 30-40 minutes or until light
   golden and cake springs back in middle.  Leave to cool in pans for about 10 minutes.

Notes
Adapted from original recipe found in PWMU cookbook.
Can be served as is or topped with cream cheese frosting.
Mixture can also make one loaf and 12 small cupcakes (use cupcake wrappers and cook for 30mins).
Mixture can also make 12 large muffins.
Recipe can be halved to make one loaf.
This can also be cooked in a large slab pan, iced and cut up into squares for parties, etc.

Made this for hubby's 40th birthday. Used a 23cm round springform tin and added white chocolate tiles around the outside to disquise my layers    This is a lovely slice that I enjoyed.  The instructions were flawless and easy to follow. So much simpler than the original 8 layers!!  Being a Zumbo tragic, I am pleased I tackled this.  However it didn't blow our socks off and given the effort required to make it, will probably not make again.  There are just too many other recipes out there I want to try and not enough special occasions for them (and most of them are from Tenina's cookbooks!).  If you do have a go, be quick with the final glaze layer. It sets really quick and will not allow you to attempt to neaten it, no matter how hard you try. Thanks Tenina for channelling my inner Zumbo

Jelly Whip
Inspired by Judy's one whip icecream, I found my mother's jelly whip recipe from my childhood and this is the conversion.

Ingredients:
1 cup light evaporated milk
1 cup boiling water
1 pkt jelly crystals

Method:
Place evaporated milk in freezer until icy cold (I put whole can in for about 1 1/2 hours).
Place tmx bowl in refrigerator to chill.
Dissolve jelly crystals in boiling water.  Allow to cool but not set.
Place 1 cup of chilled milk in tmx bowl with butterfly inserted and whip 2 minutes, speed 4 until thick and fluffy.
Whilst on speed 4 pour in jelly through hole of lid and whip for another minute or two until thick and fluffy.
Pour into serving bowls and set in refrigerator. Serves 6.
I used Berry vanilla low calorie jelly crystals, but any flavour or type of jelly crystals is fine.

Members' comments
Jamberie  - Oh yes, I've made a version of this from a Symply Too Good to be True recipe.

This is Annette's
2 cups frozen Berries
3/4 cup CHILLED light evaporated milk
2 x 200g tubs diet berry yogurt
1 sachet lite rasberry jelly
1/4 cup boiling water

Semi defrost berries.  Place evaporated milk in freezer until icy cold, Place  locked in refrigerator to chill.
Place chilled milk in TM  locked  with butterfly inserted and whip 2 minutes, speed 4 until thick and fluffy.
Whilst on speed 4 pour in yogurt through hole of lid and whip for another minute or two until thick and fluffy remove butterfly and mix in berries on  counterclock speed 1 for a few seconds until blended through. Dissolve jelly in water pour into bowl mix for 2-3 seconds,  counterclock for a few seconds there should still be small pieces of berries through mixture.
Pour into serving bowls and set in refrigerator. Serves 6 - 8.

Bootobethin - I made this today with 1 cup of frozen soy milk.  It worked beautifully!
I froze the soy milk over night and then removed it from the freezer while I made the jelly.
I put the frozen milk into the Thermomix and processed for 5 seconds speed 8.
I then put the butterfly in and followed the recipe.
The result was a very light and fluffy dairy free dessert.
So easy! Thanks Kimmyh.

deedub - I made this the other day and while the texture was great, I really didn't like the flavour, and neither did the kids. Suspect it was the jelly I used, just tasted too 'artificial'? Ended up chucking it out - next time i think I'll try a variation using gelatin instead.