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Topics - troupie

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Bread / Spicy Banana Bread
« on: March 28, 2016, 01:03:08 pm »
I have made this bread twice now and made quite a few changes to suit my little family. Hope you like it (you might also like the original which came from a big supermarket brochure). We don't like too much spice in our bread and this was a good way to use up a few black bananas.

Spicy Banana Bread

20g sugar
7g (2 ts) yeast
2 large over ripe bananas broken up
1 egg
50g softened butter
60ml warm water

525g bread flour (I used Spelt)
1 ts mixed spice
Pinch salt (not in original recipe)
160g mixed dried fruit of your choice (I used sultanas and peel this time)
1.   Put sugar, yeast, banana, egg, water and butter into Thermomix and mix for 5 seconds, speed 5–6 or until combined.
2.   Add dry ingredients, except fruit, and knead for 2 minutes; add fruit and knead a further minute or until fruit combined.
3.   Place in greased bowl (or leave in Thermomix bowl), cover with cling wrap and leave to rise in a warm place until doubled in size.
4.   When double punch down and shape to fit your bread tin. Leave to rise again until it reaches the top of the tin.
5.   Bake at 200°C for 25 minutes; remove tin and bake on rack for a further 6 minutes at 180°. All ovens are different so keep a watch.

Cakes / Orange and Carrot Cake (paleo)
« on: August 18, 2015, 05:14:43 am »
 Orange and Carrot Cake (paleo)

150g carrots, chopped
150-200g orange, quartered (if very juicy use lesser amount)
1/2 cup honey or maple syrup
1/2 cup coconut flour
50g melted butter or melted coconut oil or macadamia oil
4 eggs
1 teaspoon bi carb soda
1 teaspoon cinnamon
pinch of salt

1.   Preheat your oven to 175° C. Line a square 20x20cm cake tin with baking paper.
2.   Chop the carrots and whole orange until very fine, about 5 seconds, speed 7 and then add the remaining ingredients, mix well for approximately 8 seconds at speed 3.
3.   Spoon into the prepared pan and level the top.
4.   Bake for 45 minutes. The cake should be golden on top and an inserted skewer will come out cleanly.
5.   Allow cake to cool in pan before gently flipping onto a cooling rack.
6.   I topped the cake with cream cheese frosting from EDC book p 134.

Cakes / Banana Bread (paleo)
« on: August 18, 2015, 05:13:11 am »
A request was made for paleo recipes so here is one of two cakes I make for DS.

250g - 2 medium ripe banana
50g honey
1tsp vanilla
50g butter or coconut oil (I used butter)
60g unsweetened applesauce (I made in tmx)
4 eggs (200g)
55g coconut flour …..
50g almond meal (I used 50g almonds)
3/4 tsp baking soda

1.   Preheat your oven to 170°C.
2.   Grease and line a small loaf tin 21cm x 7.5cm deep loaf tin and set aside.
3.   Grind almonds if not using almond meal. No need to wash bowl afterwards.
4.   Add bananas to TMX bowl and mash and then add in your honey, vanilla, melted butter/coconut oil, applesauce and eggs and mix for a few seconds to combine.
5.   Mix in your coconut flour, baking soda and almond meal for a few seconds at speed 3 and allow to sit for two minutes. The mix will look really runny at first, but the coconut flour will soon absorb the liquid and form a thicker batter. If your mix is extremely liquidy, add in coconut flour one teaspoon at a time. 
6.   Pour your mixture into your prepared loaf tin and bake for 40 minutes to an hour (keep an eye on it - cooking times will depend on your pan size) or until your loaf is cooked through and a skewer inserted into the middle removes clean.
7.   Allow to cool completely before slicing.
8.   We find this banana bread keeps best in a sealed container in the refrigerator and it will keep for up to a week. You can also freeze the slices by wrapping the slices individually and storing them in a sealed zip lock bag in the freezer.
9.   You could put frosting on but we preferred it plain; maybe a little butter on the slices.

Recipe Requests / Large birthday cake suggestions
« on: August 05, 2015, 11:28:58 am »
Hello everyone; I am wondering what cake to make for a men's group birthday (94) morning tea. Any suggestions. I have thought of the carrot cake from EDC but haven't made it so wondered how big it comes out. I probably need 25 serves. TIA

Chit Chat / Keeping bananas
« on: March 23, 2015, 11:09:53 am »
I read an article recently about preventing bananas getting ripe before you want them to. I end up with too many in the freezer. When your banana is ripe wrap it in newspaper and put in the fridge. I tested it out this week, wrapping them individually and they have kept firm all week; DH has one every morning with breakfast and now I only have to buy them once a week. It really works.

Cakes / Berry Sourdough Muffins with overnight ferment
« on: March 01, 2015, 09:35:14 am »
These muffins were simple to make and didn't really need the Tmx although I did use it. They came from a site called and there were a few variations to choose from. Another use for our sourdough.

Ingredients for Overnight Ferment

2 cups active sourdough starter
1 cup water
1 ˝ cups whole wheat flour
1 ˝ cup all purpose flour


1.    Mix all ingredients together in tmx; it will be a stiff dough.
2.   Cover tmx and allow to sit overnight.

Ingredients for Muffins

All the overnight ferment
1 Tbspn baking powder
1 ts baking soda
1 ts salt
1 ts cinnamon
˝ ts nutmeg

1/3 cup honey
1/3 cup rapadura
˝ cup melted butter (or oil or applesauce)
1/3 cup milk
2 eggs
1 ts vanilla

1 ˝ cup berries
1 cup chopped nuts (optional)


1.   In the morning preheat oven to 200 deg.
2.   Add wet ingredients to tmx and mix until thoroughly blended.
3.   Add in dry ingredients and mix well.
4.   Add berries and nuts if using. Spoon into muffin cases and bake for 20 minutes or until cooked when tested.


This salad was a nice change from the usual Waldorf; I had already made the Spiced Orange Cranberry sauce for our Christmas lunch so had it in the fridge. Will make again. This sauce is nice to have handy to use on any cold meat or just on good bread.

Linked JD

DD and family were staying with us over the holiday and she made this for Christmas. It was absolutely a hit with me and I have been eating it with crackers and on toast ever since.  It has a umami taste which I really love. Big hit for my taste buds.

Linked JD

Had my first try at making Pav in the tmx. Did the vinegar clean as the recipe says and it whipped up well. Pav looked good when cooked but was a bit hollow in the middle, however, when topped with cream and fruit it was well received. Will try again; I am used to making the one with the marshmallow type centre.

Linked JD

I tasted these at Tenina's class and knew I had to make them. Had to take a plate out last week so had a go. I made them far too big as they really spread but no one minded as the taste is absolutely devine. If someone only wanted a taste they broke one but always came back for the rest. Make sure you only put very small amounts on the try if you want small biscuits as they spread a lot. Could break up the big ones and sprinkle on ice cream.

Linked JD

Just made Spiced Orange Cranberry Jelly from this book and am very happy with it. I only used 100g of sugar and 1 star anise and no Port but it still turned out very nice.

Linked JD

CHRISTMAS / Ice Cream Christmas Pudding
« on: November 26, 2014, 03:07:58 am »

1 cup fruit mince
1/2 cup chopped glace pineapple
60g halved blanched almonds
1/2 cup chopped glace cherries
3 TB brandy
125g pkt cream cheese
900ml chocolate ice cream
150ml cream
2ts cinnamon

1. Place fruit mince, pineapple, almonds and cherries in a bowl and sprinkle brandy over. Set aside for 1 hour.

2. Beat cream cheese until smooth then fold into slightly softened ice cream with brandied fruits, lightly whipped cream and cinnamon. Pour into a  1.2 litre pudding basin or fancy mould. Cover top with foil and freeze overnight.

3. Invert basin or mould onto a serving plate. Cover with a hot, wrung out cloth to loosen, then carefully lift basin off ice cream. Replace in freezer to harden then decorate with extra whipped cream, chocolate curls and glace fruits to serve.

This is the recipe from the Good Cheap Cookbook but sometimes I omit the cream cheese and cream and just add the fruit and nuts to chocolate ice cream and it is just as nice. I have used a variety of ice cream brands and they all made up nicely.

It is a quick easy recipe and tastes delicious; hope you like it.

Cakes / Cranberry Walnut Bread (sourdough)
« on: October 19, 2014, 04:52:01 am »
I have made this cake a few times now and we have always enjoyed it.

Cranberry Walnut Bread (sourdough)

˝ cup dried cranberries
˝ cup (160g) boiling water
4TB (60g) butter
˝ cup (120g) honey
˝ cup (70g) brown sugar
1 egg
1ts vanilla
1 cup (240g) sourdough starter
1 ˝ cups (190g) plain flour (or whole wheat)
1ts baking soda
˝ ts baking powder
˝ ts salt
˝ ts cinnamon
1 cup chopped walnuts (180g)

1.   Preheat oven to 180°C and line a 5 x 9inch loaf tin.
2.   Pour boiling water over cranberries in  .
3.   Add butter and stir 2 mins.  speed 1.5 or until butter is melted.
4.   Add honey, brown sugar, egg, vanilla and sourdough starter and stir 1.5 mins.  speed 2.
5.   Add flour, baking soda, baking powder, salt and cinnamon and stir 1 mins.  speed 2. You may have to use the spatula to stir in the last bits of flour.
6.   Add to baking tin and bake for 60 minutes or until cooked.
7.   Cool for 5 minutes and then turn out of pan.


Cakes / Double Chocolate Scones
« on: August 12, 2014, 07:13:01 am »
Double Chocolate Scones


310g (2 cups) Plain flour
20g unsweetened cocoa powder
40g packed brown sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter cubed
1 beaten egg yolk (I use the whole egg and didn’t worry about beating, just broke the yolk)
1 small carton plain yogurt (about a cup)
˝ cup chopped semi sweet chocolate (be generous with your ˝ cup)
1.   Preheat oven to 190°.
2.   Roughly chop chocolate into chunks and set aside (you want it in small chunks).
3.   Add to TMX bowl flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Cut in the butter for 4–5 seconds speed 8 until mixture resembles coarse crumbs.
4.   Add egg and yogurt to dry ingredients and mix for 5 seconds speed 4.
5.   Add chocolate pieces and mix on  :-: speed for a few seconds; don’t over mix.
6.   On a lightly floured surface, gently knead dough a few times until dough is nearly smooth.
7.   Roll or pat dough into a circle about 9 inches and cut in 10 wedges. Place wedges 1 inch apart on an ungreased baking sheet. You can also cut into rounds with a scone cutter.
8.   Bake for about 18 minutes or until bottoms are lightly browned. Remove from baking sheet; cool on a wire rack for 5 minutes.

The original recipe was from Cullinary Café on the web and changed for the Thermomix. They are best made with a semi sweet dark chocolate rather than milk. I have tried to put a photo with them but cant make it small enough. Will try another day.

Cakes / Chewy Fruit and Nut Slice
« on: August 10, 2014, 11:09:43 am »
This is one of the few slices I have had success with; I usually make biscuits. The recipe came from a Woolies supermarket brochure and we all enjoy it here.

1 ˝ cups rolled oats (140g)
200g chopped fruit salad (dried)
˝ cup chopped nuts
˝ cup honey (160g)
1 ts vanilla
1 Tb oil
˝ cup crunchy peanut butter (120g)
1/3 cup flour (approx)


1.   Preheat oven to 180c.
2.   Line and grease slab tin.
3.   Turbo dried fruit a few times if whole and add nuts at end but don’t overdo.
4.   Place honey, vanilla, oil and peanut butter in Thermomix and cook for 3 mins, 70°, speed 3 or until melted.
5.   Add remaining ingredients and mix on Interval for 10–20 seconds until mixed.
6.   Press into prepared tray.
7.   Bake for 20 to 25 minutes or until golden and firm to touch.
8.   Allow to cool completely in tin.
9.   Cut into squares with serrated knife.

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