Is it okay to put a list of the recipe titles here?

Judy, so good to hear.     I've been able to tell in some of you recent posts that you are feeling better,  excellent news!   

Good to hear that you're picking up Judy, and I'm sure you'll now rest easier, now that Geoff has settled.

Julie.

Congratulations Meagan! 

I have just made the creamiest/thickest mayo from a recipe I found and have converted.  It couldn't be easier.  The eggs and mustard were straight out of the fridge, the other stuff from my pantry.  Here's the recipe.

Makes approx 300ml

2 large egg yolks
1 tsp white wine vinegar
1 tsp English or Dijon mustard (I used Dijon)
Sea salt & white pepper
300ml peanut oil

Insert butterfly.  Place all ingredients except oil into TM bowl.  Mix for 1 min/speed 4.

With blades rotating on speed 4 and MC in place, slowly drizzle the oil onto the lid (blades must be turning before you begin putting the oil in).  Add oil at a steady pace – not too slowly or quickly. 

http://www.recipecommunity.co.uk/recshow.php?rec_id=45

I couldn't find this anywhere on the forum, so I hope I haven't missed it.

Made this today and it is really lovely.  Lovely flavours without being sickly sweet or over the top.

I've included the lemon cream cheese icing for anyone that's interested, went very well with this cake.

I made it in a 26cm heart shaped tin for something different and as I'd bought 230g flaked almonds for the cake, the 30g left over, I toasted and sprinkled on top for an added crunch.  

Forgot to say that it took 63 mins in my oven and I didn't have the fan on.  

Rating:  5/5

Icing  If you want a thicker consistency, use a bit more sugar to make more icing sugar.
250g cream cheese, at room temperature
210g sugar
2 tsp fresh lemon juice
toasted flaked almonds to sprinkle on top of icing

Put sugar into TM bowl.  Mill for 30 secs/speed 10, to make icing sugar.

Add cream cheese and lemon juice and combine for 25 secs/speed 4. Or until combined.

Spoon on top of cold cake.  Sprinkle with toasted flaked almonds.





Members' comments
maddy - This would be my favourite TM cake. I love the way Julie decorated it.....so I copied her.
I made again with 160g carrot, and 140g zucchini (as I started making not realizing I didn't have enough carrots).
Also used whole almonds instead of the flaked ones. I was really happy with how it turned out.  Of course the colour wasn't as orange, but  it was a nice dense cake. Once again, very moist.  Using zucchini lessened the sweetness too, which I didn't mind at all. I love Julies cream cheese  icing recipe......works well.

JD - Made this one to take up to a friends place today - she had extra friends turn up to help eat some of it.  Was really lovely but I was disappointed that I was unsuccessful in finishing it off with some rosettes like Julie & maddy did.  I put extra icing sugar in for them but they would not hold their shape.  Do you think using the low fat version of the Philly cheese had something to do with it? The cake was lovely and moist and the icing compliments the cake beautifully.

ILB - I think so JD. Mum has a recipe for a divine chocolate cheesecake. When we make it with low fat philly cheese it won't set - so instead we have "frozen chocolate cheesecake" which is great in summer.

maddy - I only use full fat everything so I couldn't answer that one.  I have noticed though when I have used low fat sour cream for my Mexican dip, it always turns out sloppy.

courton - Just want to reinforce everybody's comments... I made this for a picnic today and everybody was commenting how the cake was beautifully moist and delicious. A real winner! And yes, using low fat philly made it impossible to decorate it using rosettes.

CC - Made this again today,really lovely cake.

Denzelmum - Made this in 23cm square pan, raised a lot.  Don't have cream cheese, so as per recipe note, I made lemon juice and icing sugar (only use 160g sugar and it's plenty!).  Took this to feed the crowd and gone in no time.  Very moist, will make again and again.

bigTcup -  it was a hit! I milled the almond, sugar & lemon peel all together then continued adding all the other ingredients (without taking the almond/sugar/peel out of the bowl) & it turned out great.

Brunette - Do you think I could make this recipe into muffins? or would it be too dense?

Denzelmum - Brunette, I made this again today - eight mini muffins and the rest went into a square tin.  Only baked 30 minutes for mini muffin and serve it without icing.  Really yum!

snappy - it's delicious.  I love the fact it has no butter or oil in it.

farfallina - Has a smaller heart shaped tin so reduced ingredients by 1/3 & it worked great. I baked it 50 minutes. I made this cake several times and always with success. I always used my heart shaped pan because it looks so beautiful so I didn't want to use a plain 26cm round pan. Since Valentine's day is coming I published this in my blog too with pictures http://thermomixtarifdefterim.blogspot.it/2014/02/our-valentines-day-cake.html


Denzelmum - I made this with GF flour to cater GF friend and received well by all.  Always a winner.

AnnaBanana - Made this on the weekend using a round springform pan and it turned out beautifully.  Really moist and I used the cream cheese icing which was perfect for this cake.  Brought in some to work today and everyone loves it.  
I also checked the recipe a couple of times even after putting it in the oven to make sure I had not missed that there was no butter or oil in the recipe.  Will definitely make again.








  



 
 

  

 
  
 

Excellent news!  Rest up Judy and keep cool. 

Made this today for an early tea.  Didn't feel like rice or couscous to go with it, so made mashed potatoes and thickly cut carrots.  Was absolutely delicious, we loved it.

I bought a half leg of lamb, trimmed it and cut into cubes, enough for this meal and have frozen the left over for another meal.

A really lovely meal all done in the TM, so no oven to heat up my kitchen on a hot day.