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Topics - Cornish Cream

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Dreadful as the method is wrong.Ended up looking like soup. :-))

Rescued it by following Tenina's method.It tastes okay but there are plenty of other recipes to try.
Linked CC

I chose this recipe to see how the TM5 coped with a,Grinding Grains, b,750g of flour and c,whether it "walked" when kneading.( and to use some the yoghurt I had made a couple of days ago :D :D)
The TM5 ground 200g Wheat grains three times with very little effort.It makes such a difference having sharp blades.
After adding the rest of the ingredients the TM5 kneaded the dough beautifully without " walking" It did move a little but nothing like the TM31 can.
I followed the recipe exactly but didn't add the malt powder which is optional anyway.I proved it in the bowl and it took an hour.I then shaped it and left it to rise but in hindsight a little too long on the second proving :-\
Just out the oven.Will taste later ;)

Linked CC

Recipe Book Recipe Reviews / TM5 Automated Program: Custard.
« on: September 13, 2014, 09:43:03 am »
A super little program.The TM5 auto recipe gives you a series of options
Serves: 3-4 people or 6-8 people
Texture: Runny,Normal,Thick.
Flavour: Vanilla or Chocolate.
You then weigh everything into the bowl,turn the selector button and the program cooks it to your liking.In my case 3-4.,Runny and Vanilla flavour.
We all loved the custard.I loved this program and will use it frequently. ;D

Again using the Recipe Chip I thought I would try this recipe to see if the onions would caramelize in the time given.No.Even with giving them an extra five minutes as suggested in the cookbook,no.
Although I did add a tablespoon of stock paste and not the teaspoon as suggested in the recipe it's still lacking flavour. :P
The recipe needs tweaking.
DH said it was just ordinary :-\

Recipe Book Recipe Reviews / TM5 Automated Programe: Rice
« on: September 12, 2014, 05:14:57 pm »
I thought I would try this automated recipe for rice.Very interesting to follow as it doesn't use the simmering basket
It makes a huge amount :o Great for a large family.I did reduce the salt to 5g and personally I think the rice needs thorough washing before adding to the seasoned water as my cooked rice ended up sticky. :P

Recipe Book Recipe Reviews / TM5 Automated Program : Yoghurt
« on: September 12, 2014, 09:00:14 am »
OMG this automated program is SENSATIONAL :o
I followed the recipe exactly.Weighed all the ingredients into bowl (the milk needs to be at room temperature) and pressed the Selector button.
Voila Eight Hours later perfect yoghurt ;D
I did make sure the bowl,lid and MC were very clean.
You can make it sweet by adding sugar at the start.And richer by adding cream too.
If you are big yoghurt eater you would buy the TM5 on this program alone.

I used the Thermomix Recipe Chip method rather than follow the cookbook.The step by step instructions were very easy to follow and really helped you not to miss any ingredients.I loved the noise when the process was completed.
The scales are better.
Washing the bowl was will take a bit of getting use to as the lid seal is fixed. :P I always wash my bowl and parts by hand.
I used Brambly Apples and Calvados for the alcohol.
This recipe could be easily be made in the TM31 with maybe upping the time to 30seconds to mix the ingredients.

Cookbook Contents / TM5 - The Basic Cookbook the UK Version
« on: September 10, 2014, 09:50:27 pm »
Vanilla sugar
Whipped Cream
Whisked egg whites
Shortcrust pastry
Sweet Shortcrust pastry
Quick puff pastry
American style pancakes
Pizza dough
Fresh pasta dough
Boiled eggs
Boiled pasta
Steamed rice
Vegetable stock paste
Meat stock paste
Chicken stock paste
Sugar icing
Chocolate icing (simple ganache)
Buttercream icing
Plain Yoghurt

Starters and Salads
Chopped vegetable salad
Broccoli salad with red peppers and pine nuts
Beetroot salad
Salmon tartare
Quick cheese soufflés
Baked spinach and eggs

Leek and potato soup
Vegetable soup
Creamy tomato soup
Creamy courgette soup
Creamy mushroom soup
Asparagus cream soup
Pumpkin soup
Chickpea soup with spinach
Noodle soup
Onion soup
Spiced Moroccan and lentil soup
Monkfish and prawn soup

Pasta and Rice Dishes
Spaghetti carbonara
Tagliatelle with sautéed porcini mushrooms
Pasta in tomato sauce with ham and chorizo
Pasta salad with trout and vegetables
Lasagne Bolognese
Risotto with Parmesan cheese
Asian-style rice with eggs and vegetables.
Rice salad

Main Dishes
Meat and Poultry
Chicken with creamy vegetable sauce
Chicken breasts pizzaiola
Shredded chicken in tomato sauce ( tinga de pollo)
Chicken garam masala
Quick Thai chicken curry
Pork tenderloin with mustard sauce
Beef goulash with bread dumplings
Meatballs with tomato sauce
Meat loaf
Stuffed peppers with rice and tomato sauce
Cottage pie
Chilli con carne

Fish and Seafood
Trout with Hollandaise sauce
Fish and potatoes with tomato sauce
Steamed turbot with mixed vegetable parcels
Codfish with citrus butter
Salmon in mushroom cream sauce with potatoes
Thai-style fish cakes
Mussels in spicy tomato sauce

Indian vegetable curry
Tofu stew
Broccoli and potatoes with cheese sauce
Stuffed vegetables
Potato cakes
Cauliflower cheese
Lentil moussaka

Three course meal for two

Side dishes
Tomato rice
Potato purée
Potato and vegetable purée
Steamed carrot and courgette tagliatelle
Stir-fried vegetables

Baking - Savoury
Cheese crackers
Mushroom pie
Pizza Margherita
Quiche Lorriane

Bread and Rolls
Sandwich bread
Focaccia with onions
Rustic bread
Five seed bread
Spelt bread
Pitta bread
Milk bread

Sauces, Dips and Spreads -Savoury
Tomato sauce
Vegetable pasta sauce
Basil pesto
Béchamel sauce
Hollandaise sauce
Bearnaise sauce
Egg free mayonnaise
Tomato ketchup
Curry ketchup
Mustard-dill sauce
Mustard balsamic vinegar dressing
Orange curry sauce
Yoghurt dressing
Mango chutney
Cream cheese spread with radishes

Sauces,Dips and Spreads- sweet
Apple sauce
Fruit sauce ( coulis)
Vanilla sauce( Creme Anglaise)
Chocolate sauce
Chocolate hazelnut spread
Traditional fruit jam
Lemon curd

Desserts and Sweets
Chocolate custard
Creme caramel( flan)
Floating islands
Sabayon ( zabaglione)
Chocolate mousse
Berry mousse
Berry foam
Frozen fruit sorbet
Quick fruit sorbet
Lemon sorbet
Fruit ice cream
Vanilla ice cream
Chocolate ice cream
Rice Pudding

Baking -Sweet
Yoghurt cake
Lemon cake
Marble cake
Chocolate cake
Chocolate chip cookies
Apple cake
Apple tart
Apple strudel
Cheesecake (unbaked )
Cheesecake  (baked)
Lemon meringue tart
Butter biscuits
Chocolate chip cookies

Lemon slush
Fruit nectar
Green smoothie
Strawberry milkshake
Hot chocolate
Apple punch

Baby Food
Vegetable-potato-meat purée
Cereal and fruit purée


Cakes / Ginger Crunch
« on: August 19, 2014, 01:27:34 pm »
Converted from a recipe by David Lebovitz.

Ginger Crunch.
Shortbread Base.
125g soft unsalted butter.
100g granulated sugar.
210g plain flour
1 tsp baking powder.
1 1/2tsp ground ginger.

75g butter,cubed
2 Tbsp golden syrup ( mine weighed 62g when I used a 15ml Tbsp)
90g icing sugar
1 Tbsp ground ginger ( I used a 15ml Tbsp)

Grease with butter a rectangular tin 33 x 10 cm or a 20cm square tin.

1. Place the soft butter and sugar in the TM bowl and beat 15sec/ speed 5. Scrape down bowl with a spatula and repeat.
2. Add the plain flour,baking powder and ginger and  :: for 2-3 minutes or until the mixture starts to come together.

3. Place the mixture into your tin and press evenly with your hands or MC.

4. Place in a preheated oven 190c  175c ff for 20 minutes until golden brown.

Five minutes before the end of the shortbread cooking time make the icing.
1. Place all the icing ingredients into the TM bowl and heat 60c/ 5 mins/ speed 2.

2.Remove the shortbread from the oven and carefully pour the warm icing over the shortbread base.
3. Allow to cool for 20-30 minutes.( I let mine cool 30mins) then carefully remove the tin.

4. When slightly warm cut into slices.( I cut mine too soon and consequently the icing on the middle fingers have dripped :-)))

Enjoy ;D

members' comments

cookie - Tastes amazing CC. Thanks for the recipe.

Chit Chat / Forum Challenge.
« on: July 06, 2014, 02:27:23 pm »
The forums next challenge.
Hi friends we thought it would be great fun to find and cook recipes that have been posted from our wonderful members Chookie and/or Isi. There are some great recipes hidden and they need bumping.Have fun friends cooking.

PS To help you find recipes.On the main page of any thread, you click on 'Started By' and names go in alphabetical order. ( thanks Judy for telling me this :-*)
PPS Some of Chookie's recipes are hidden as they were posted by Thermomixer in the early days ;)

Cakes / Almond Slices with photos
« on: June 27, 2014, 09:20:35 pm »
Almond Slices
Here in the UK one of the big cake manufactures is called "Mr.Kipling" Their slogan is "He makes exceedingly good cakes" Almond Slices have always been a favourite of mine and I thought I would search and find an equivalent recipe to convert to the TM.Acknowledgement to The Wandering Pit where I found this recipe.

I batch of Rich shortcrust Pastry from the Fast & Easy Cooking
2 tbsp good quality raspberry jam.
100g caster sugar + 100g caster sugar
175g almonds
1 egg
1 egg white
1/2 tsp almond extract
blanched,split almonds to decorate ( be generous)

1.Make the Rich Shortcrust Pastry.
2.Preheat the oven to 200c/180c fan and place a baking tray on the oven shelf to heat.
3.Grease a baking tray 25x15cm.Roll out the pastry and line the baking tray,pinching the edges of pastry to form a border.(The leftover pastry can be used for another recipe or frozen.)
4. Spread the pastry case with the jam.

5.Place the almonds into the TM bowl and grind 6sec/speed 8. Set Aside.
6. Place the first 100g of sugar in the TM bowl and grind 30sec/ speed 9.( you should now have icing sugar) scrape down TM bowl.
7. Add the second 100g of sugar,ground almonds,egg white,egg and almond extract to the TM bowl.Mix 15sec/ speed 4.  
8. Spread the almond paste carefully and evenly over the jam.
9. Sprinkle generously with flaked almonds.

10.Place in the oven on the hot baking sheet for 25 minutes until golden brown on top.( I turned my tray half way through the cooking time)
11. Allow to cool on a wire and then slice into 14 pieces.


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