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Messages - Mashley

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Festive Seasons / Re: Making Condensed Milk
« on: February 22, 2013, 12:05:13 am »
Condensed Milk in Thermomix

100g water
220g powdered milk
80g sugar.

Blitz the sugar for a 8 seconds on speed 9. Then add water.
Cook 5 minutes at 80 degrees on speed 1 until sugar dissolves.
Add the powdered milk and cook another 3 minutes at 50 degrees on speed 4.

I just made this and it's perfect. I can't tell the difference between this and the tin. I made a mistake though and after powdering the sugar (20 seconds on 10, leave mc on until it settles, tap to shake powder down before opening), I added the milk powder. To rectify it, I added 100g of boiling water, cooked at 50deg for 3 minutes on speed 5 and then one minute at 80deg speed 5.

Festive Seasons / Re: Cookies and Cream Fudge - with pics - 2nd version
« on: December 27, 2012, 10:02:05 pm »
This was a big hit. I also ditched the cookies and substituted dark cadbury chocolate to make chocolate fudge. That was awesome too. I didn't have glucose syrup, but found on a baking site, that lite corn syrup could be substituted, so I used that. I gave these two and the salted caramel fudge as gifts. I put a selection of the three in little open boxes that I prettied up with clear cellophane and ribbon. They were very very well recieved.

Festive Seasons / Re: Salted Caramel Fudge
« on: December 27, 2012, 09:57:29 pm »
I made this as part of the trio of fudges I gave for Chrismas gifts. I didn't have any nice salt flakes so I added half a teaspoon of table salt to it in stage one with the milk. It was really good. I think even better for my purpose because that way salt flakes didn't end up on my chocolate or cookies & cream fudge. The three lookes so good in their little display boxes under clear cellophane.

Cakes / Re: Lemon Yoghurt Cake
« on: September 06, 2012, 03:32:11 pm »
Made this the other day. I used canola oil instead EVOO because I didn't want to taste the oil in the finished product. I didn't zest the lemon to go in the cake, rather, I cut a thin skinned lemon in half, removed the seeds and turbo'd the whole thing. The yogurt I used was full cream Greek. I make about 3kg a week of Greek yogurt using the EDC recipe and 3 tbs of what is in the fridge. My original yogurt to start the recipe was Jalna Greek yogurt, but that was way back in January.

Anyway, this cake was great. When it was still warm, but before turning it out, I skewered it all over and poured lemon syrup over it. Delicious. I served it with a dollop of Greek yogurt on the side.

Lemon Syrup
1/2 cup lemon juice
1/4 cup sugar.

Grind sugar until fine. Add lemon juice. 2mins, 100deg speed2.
Pour evenly over cake and let stand and soak in until cold.

Sorry for the late reply. I hadn't made it when I posted, only eaten it. I wanted to have a good play with it before I answered. It is almost an Italian meringue mixture, however Italian Meringue has to be heated to 115degrees which obviously this isn't. It is a very versatile little recipe and very quick to make. I wouldn't bother freezing it, it was so easy to make on the spot. I did it while getting kids out the door for school. :) I defrosted eggwhites I had in the freezer to make it (from the last batch of icecream I made). It does hold the colour well. I have modified the original post. It can also be given some nice embellishment with the aide of a kitchen blowtorch if you have one.

This is a friends recipe that she gets many requests for. It is quite stiff and pipes well and is capable of holding up largish decorations like a whole malteser and the like. This amount makes a full jugs worth and is enough to cover 40 small cup cakes. I was going to write this recipe out and keep it in the back of my EDC, but figured it is just as easy to always find it here and everyone likes a good frosting recipe. :)

Marshmallow Frosting

3 egg whites
400g caster sugar
3 teaspoons corn syrup (or glucose syrup)
1/4 teaspoon cream of tartar
150g water
3/4 teaspoon vanilla extract
Food colouring

Mix first five ingredients for 5 mins, 70C, speed 4 with the butterfly  (MC off).

Then add the final 2 ingredients, no heat, speed 4, leaving butterfly in place, for about 5 mins until it looks glossy and stiff.

Pipe as required.

I am not sure if it freezes well, I have never tried freezing it. What I did do with my leftover mix was pipe it onto baking paper and popped it on cookie sheets in a very low oven (between 50-75deg) for a few hours. This dried it right out. I piped discs about the diameter of a coffee cup and will layer these discs with whipped cream and fruit. They are very yummy and store well in an air tight container. You can also pipe small meringues that could be served alongside coffee.

members' comments

Katiej - I made this first thing today and used it to make lemon meringue cupcakes for Mother's day lunch.

I made simple vanilla cupcakes in my KA, filled them with lemon curd, topped them with the frosting and use my kitchen blowtorch to given them a bit of colour as suggested.  I baked the cupcakes in little silicone baking cups that look like little teacups.
Mum thought the cupcakes were very cute and tasted nice (although I thought the cake was a bit on the dry side - teach me to use the KA instead of Thermie.

The frosting is great and easy to make.  When I mixed the ingredients on speed 4 with the MC off I had a bit of a mess happening, with small bits of frosting flying out the top of Thermie.  I placed the basket on top, as I can't deal with mess. This worked fine, although I'm not sure if this meant I wasn't getting enough air into the frosting.

maddy - I have just whipped this up, but it seems too runny to be able to pipe. Everything was clean and grease free and I gave an extra 2 minutes at 1 minute intervals but it's just not thickening up. The jug is still cooling down, will try again, if that fails will try whipping it up in the KA.
I am concerned that it may be over beaten now though.....bummer, will have to make regular icing I think....the push up pops are now just waiting to be dressed.

snappy - It appears to be identical to the crabapple bakery recipe I normally use (except that one uses 480g of sugar) so I was thrilled to find someone had converted it into thermomix. Unfortunately I didn't manage to get it as thick as I wanted but it worked ok.  Just a warning, like making any egg whites in the TMX you need to clean out your bowl thoroughly and wipe over with vinegar before beginning. This recipe makes heaps.  I piped icing for 40 mini cupcakes and got nine individual pavolvas (with a beautiful soft marshmallow centre!) If you're making cakes for Christmas, this icing looks like snow!

Chit Chat / Re: Look what Target has ....
« on: March 22, 2012, 10:48:48 pm »
Omg so disappointed. I rang up 5 minutes ago to see when my Bellini will come in and the manager advised they have just recieved notification today that they are removed from sale and won't be brought back. Obviously thermomix is onto them and there are copyright issues. Even ladies that laybyed them won't be able to get them off layby. Target have been told to destroy all of them
Hopefully mores machines/brands flood the market soon, I really want something like this

....and there it goes. So about a week on the market total. I'd imagine someone is losing their job over that debacle. I feel sorry for those that really want a thermy but can't afford one, but from all accounts, that thing wasn't even close.

Introduce Yourself / Re: Finally, I'm not just stalking anymore.
« on: February 04, 2012, 08:45:21 am »
Thanks everyone. It's been a busy thermomix day. Smoothies with banana, oats, nectarine, blueberries and honey for breakfast, hommus with lunch and then steamed salmon and broccoli for dinner with beetroot salad followed by Forrero Rocher icecream for dessert. Mmmmm.

Introduce Yourself / Finally, I'm not just stalking anymore.
« on: February 02, 2012, 02:21:02 pm »
I have been stalking this forum for a while, but no more. My thermomix arrived at 4pm today. Yay. I am a little intimidated by it, but will soon get into the full swing of it.

I live in Victoria, have a 4yo and 5yo and another one due early June.  I just don't know what to make first there is just so many options. I think it will be porridge or smoothies for breakfast ;D

Non Food Recipes / Re: Hard Lotion Bar
« on: January 28, 2012, 01:23:32 am »
Thanks so much for the Aussie soap supplies link Nay. I had been looking for zinc oxide powder, as I have a baby on the way and love to use it on their bottoms, but all the ones in stores have a talc base. I only found suppliers who sold it in 25kg to 1 ton lots until now.

Jams and Chutneys / Re: Lemon Butter - Meaganjane's CWA recipe
« on: January 19, 2012, 05:42:44 am »
I find boiling it in the jar changes the flavour and it ends up tasting more like store bought. My advice would be just to make less quantity more often.

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