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Topics - Cornish Cream

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As I make this soup very often I thought I better review it.DH and DS just love this soup.I tend to use chicken stock concentrate rather than the veggie one.Do make sure your potatoes are diced small otherwise the TM will "jump" at speed 3 when you add them to cook.

Starters and Snacks / Country Pate
« on: March 21, 2013, 07:42:03 pm »
This was translated by Milnead and I thought it needed to be posted so it didn't get lost ;D

Here's the Country Pâté:

(Prep. time 15 min + THX 1 min + 1h and 30 min baking)

(8 servings)

250 g pork loin (échine de porc)
100 g veal shoulder (épaule de veau) ()
100 g fresh rendered lard
one thin slice of lard
1 medium onion (60 g)
4 stalks parsley
2 eggs
2 Tbsp armagnac or cognac (brandy)
1 tsp allspice or quatre épices
80 g shelled pistachios or hazelnuts
1 bay leaf
1 branch fresh thyme
2 tsp salt
1 tsp black pepper

Preheat oven to 180ºC.
Cube each meat separately into 3/4 in (2 cm) pieces.
Put into bowl the pork loin, salt, pepper and allspice and process 5 seconds on speed 9.
Empty contents of bowl into salad bowl.
Put in THX bowl the onion, halved, and the parsley cut in 2 or 3 pieces. Process 5 seconds on speed 6.
Add lard and veal, process 10 seconds on speed 6.
Add reserved pork loin, eggs and Armagnac; process 10 seconds on speed 4.
Check for taste and salt or add more spice if necessary.
Slightly roast nuts in non-stick frying pan and add them to mixture.
Cover terrine mould with slice of lard, slightly exceeding edge. Pour stuffing on this, put bay leaf and thyme sprig on top. Fold edges of lard over the stuffing. Close terrine and seal edges with a paste made up of flour and water.
Put in oven, inside a baking mould filled with water. Bake 1 hour and 30 minutes at 180ºC.
Let cool and chill about 24 hours before serving.

Vegetarian / Leeks in Mustard Sauce
« on: March 21, 2013, 07:38:09 pm »
This recipe was translated by Milnead and I thought it need to be posted so it didn't get lost. ;D

And here go the Leeks in mustard sauce:

(5 min prep time + THX 30 min)

4 leeks
230 g milk
130 thick cream
30 g butter
30 g mustard
1 Tbsp lemon juice
1 pinch sugar
2 bay leaves
20 g flour
1 pinch of salt
20 grains of black pepper

Put in bowl 500 g water and the bay leaves and grains of pepper.
Wash leeks and cut in 5 cm pieces. Place in Varoma.
Place Varoma on top of bowl, set 20-25 minutes Varoma temperature and speed 1.
Set leeks aside and empty bowl. Put butter in bowl and programme 30 seconds at 100ºC on speed 3.
Add flour and programme 30 seconds at 100ºC on speed 2.
Add milk and cream, set at 3 minutes 30 seconds, 100ºC. speed 2.
Add mustard, salt, lemon juice and sugar. process 30 seconds, speed 3.
Pour sauce on leeks, serve immediately.

THX suggestion:
Put in basket 600 g of peeled potatoes cut in pieces while leeks are cooking.
It will make a light meal for 2-3 people.

Cakes / Almond Toffee Topped Apricot Cake with photo
« on: March 16, 2013, 07:32:53 pm »
Almond Toffee Topped Apricot Cake
This recipe was given to me by a lovely lady called Jean.I thought it about time I shared it with you all.
170g butter,softened
170g Castor sugar
3 eggs
170g SR flour
80g ground almond.
115g Ready to Eat dried Apricots.

55g butter
55g Demerara sugar
I Tbsp golden syrup
55g  flaked/slivered almonds

Preheat oven to 160c fan forced.
Line a 23cm cake tin with baking parchment.
1.Add apricots to the TM bowl and pulse/ turbo 1-2 times. Set aside.
2. Put butter and sugar in the TM bowl and mix 10sec/speed 5.Scrape down the TM bowl.
3. Add eggs to bowl and mix 30sec/ speed 5
4. Add the flour and ground almonds and mix 20sec/ speed 5
5. Add the chopped apricots and mix 10sec/ ::
6. Pour into the prepared tin and spread evenly, put into the oven.Set the timer for 40 minutes.
7. Clean and dry the TM bowl.Weigh in the topping ingredients, but not the almonds.
8. When the cake has been cooking for 35 minutes,melt the topping 4 minutes/ 90c/ speed 2. ( the sugar needs to have dissolved)Stir in the flaked/ slivered almonds with a spatula to coat with the toffee mixture.
9.When the 40 minutes are up, take the cake out of the oven and gently spoon the topping over the top of the cake.
10. Return the cake to the oven and cook for a further 10-15 minutes until golden brown.
11. Remove from the oven and leave to cool in the tin.

members' comments]/b]

CP - Yummo! Thanks CC. We had a couple over for arvo tea, they said I've really raised the bar to a new level. They can't pull out the supermarket Swiss Roll now. Only 2 pieces left.

Vegetarian / MOVED: Masquerade coconut and raspberry fudge
« on: January 10, 2013, 07:45:48 pm »

CHRISTMAS / Peanut Butter Bonbons- with photos
« on: December 18, 2012, 04:28:19 pm »
Peanut Butter Bonbons. Makes approx 24
125g Raisins
125g icing sugar
125g peanut butter
25g butter

50-75g of Plain chocolate if just dipping the top of each bonbon
125g Plain chocolate if dipping the whole bonbon.

1. Melt the butter in the TM bowl 1min 30 sec/37c/ speed 2
2. Add the raisins chop 5sec/speed 6.
3. Add icing sugar and peanut butter chop5sec/ speed 6
4. Scrape down the TM bowl with a spatula and chop again 5sec/speed 6
5.Shape the mixture into balls and leave on parchment paper to harden overnight.
Next day
6. Melt chocolate.(I melted mine in a small bowl over a pan of simmering water.You could use a microwave)
7. Either dip the top if each bonbon in the melted chocolate or like I did carefully dip the whole Bonbon in melted chocolate.Place each bonbon on parchment to thoroughly dry.(I then melted a little white chocolate and drizzled over the set/dry bonbons.) When dry place in petite four papers.

(I suggest if you are experiencing hot weather you chill the bonbons in the fridge.Especially when you have dipped them in chocolate)

I made 25 pieces weighing approx 16g each.

Recipe supplied by Margaret Heywood  printed in " The Complete Farmhouse Kitchen Cookbook"  

Non Thermomix Recipes / Mrs Beetons Spiced Beef
« on: December 08, 2012, 07:38:13 pm »
This recipe was given to me by one of my upholstery friends, Sarah,who says " This is seriously good and so easy.Enjoy"  With Christmas approaching and Australia experiencing very hot weather I thought you guys might like it.Please remember if you are going to serve it for Christmas you need to start the process 7-8 days ahead.

Mrs Beeton's Spiced Beef
25g soft brown sugar
10g Maldon sea salt
2 bay leaves
Half tsp allspice berries - lightly crushed
Half tsp black peppercorns- lightly crushed
Half tsp juniper berries-lightly crushed
2 whole cloves- lightly crushed
500g silverside
Half tbsp sunflower oil

Mix sugar, salt, bay and spices. Rub all over beef, cover with cling film and refrigerate for 5 days turning over once a day. Remove from fridge and bring to room temp. Rinse off spices and dry. Heat oil in frying pan and brown. Place in roasting tin and roast 30 mins at 160C/Gas 3. Leave to cool. Wrap tightly in cling film. Leave to chill for 2-3 days. Serve sliced as thinly as possible.

"This is seriously delicious and so easy. Enjoy! "

Chit Chat / CC met DJ today
« on: November 17, 2012, 01:46:26 pm »
I was fortunate enough to meet the lovely DJ and her beautiful DD for coffee today.We sort of met halfway for both of us,as DJ had ordered some supplies from a shop and was in the area picking them up.
As usual when forum people meet, we talked non stop :D :D :D She had baked me a Banana and Orange cake,can't wait to try it  ;D
Hopefully it won't be the last time we can meet up as she is a very warm interesting person.
Thank you DJ for meeting me,it was lovely to meet you :-* :-* :-*

Cakes / CC's Chocolate Brownies - with photo
« on: October 28, 2012, 01:03:40 pm »
This is my Chocolate Brownie Recipe.
I don't know where I got this recipe but probably ripped out of a magazine ( like all good recipes) whilst waiting at the doctors/ dentist. ;)

Chocolate Brownies.
65g butter,cubed
50g plain chocolate,broken into pieces ( I used 72% cocoa chocolate today)
175g Castor sugar
65g SR flour
1/4 tsp Salt
2 eggs
1 tsp vanilla
50g walnuts, very coarsely chopped.

Preheat oven to 150c fan forced.
Line a 20cm square cake tin with parchment paper.
1. Melt chocolate and butter in TM bowl @ 37c for 5 minutes /speed 2
(Scrape down the bowl periodically during this time)
2. Add eggs,sugar and vanilla essence mix 10 seconds/ speed 3
3. Add the flour and salt and knead 10 seconds/ ::
4. Scrape down the sides of the bowl,add nuts mix 5 seconds/ ::
Pour into prepared cake tin and cook approx 25 minutes.
Cool in cake tin for 5 minutes and when completely cold cut into 9 pieces.

TM busy?  need a cake or dessert ASAP? Got a microwave?
1. Melt the butter and chocolate in a glass bowl in the microwave ( takes 1 minute in mine) Remove from microwave.
2. Stir in sugar.
3. Sift in flour and salt and mix
4. Add eggs,lightly beaten, vanilla essence, nuts and mix.
5. Pour into a prepared cake tin and cook approx 25 minutes @ 150c ff.
6. Cool in cake tin 5 minutes and when completely cold cut into 9 pieces.

I took these to a friends house on Thursday and three friends who were there asked for the recipe. ;D

I over cooked them a little,still taste good ;)

members' comments

ES - I made these tonight as I was after something quick to make. I was in a hurry and had a 100g block of Lindt chocolate that I couldn't be bothered weighing, so I adjusted the amount of the other ingredients. I used:
100g choc
100g butter
175g sugar
3 eggs
Vanilla paste
100g SR  flour
Pinch salt
75g walnuts

I melted the butter and choc in the microwave before putting it in the jug with the sugar, eggs and vanilla and mixed 10 sec on speed 3.
I then added the flour, salt and walnuts and used the knead (interval) setting until it was mixed, and then poured the mixture into a lined 20cm square tin and cooked for a little over 30 min.

The brownies are really yummy, but mine are more cakey than fudgy, but that may be due to the size of my eggs which were extra large

Condiments and Sauces / Smoky Barbeque Sauce
« on: August 12, 2012, 11:30:27 am »
Smoky Barbeque Sauce From an old Marks and Spencer cookbook called Picnics and Barbeques.
25g Butter
1 onion, quartered.
1 clove of garlic
1 Tbsp wine vinegar
150g water or stock ( I used a teaspoon of veg stock concentrate + water)
1 Tbsp prepared English mustard
2 Tbsp Demerara sugar
I slice of lemon
1 bay leaf
Pinch of cayenne pepper
2 Tbsp Worcester Sauce
6 Tbsp Tomato Sauce ( I used the F&E recipe page 58) or Ketchup ( but this will result in a sweeter sauce)
2 Tbsp Tomato paste
Salt and pepper to taste.
1. Weigh the butter into the TM bowl,add the garlic and onion and chop 3sec/ speed 5.Scrape down the bowl.
2. Cook 5mins/100c/speed 1 
3. Add the vinegar,water or stock,mustard,sugar,lemon slice,bay leaf and cayenne.
4.Cook 15mins/90c/ speed 1 MC Off
5.Add all the remaining ingredients with salt and pepper to taste.
6.Cook 5mins/100c/speed 1-11/2 Place the basket on the TM to stop any spitting.
Remove lemon slice and bay leaf before serving.
If you want a smooth sauce just blitz it to a desired consistency.

Chit Chat / Newsflash
« on: May 28, 2012, 06:48:50 am »
Late last night at approx 23.30 BST DH and I became grandparents.Our DD and SIL are the proud parents of a little baby boy weighing in at 6lbs 5ozs/ 2.86kg.I have been bursting with this piece of news for the past nine months but have held off telling you all because I didn't want to jinx the pregnancy.I'm not normally a superstitious person but as he was an IVF miracle,I have kept silent.We think he is going to be called Louis plus some other family names.
Yay I'm a Granny.Happy dance!!  :D :D

Non Thermomix Recipes / Herman the German Friendship Cake
« on: April 01, 2012, 04:32:43 pm »
I was recently given Herman the German Friendship Cake starter.I had great fun with Herman and the end result was a beautiful cake plus passing starters onto three friends who also enjoyed Herman's company :D

To Make Your Own Herman the German Friendship Cake Starter
1 pkg active dry yeast(7g)
¼ cup lukewarm water
1 cup plain flour
1 cup sugar
1 cup warm milk
1. In a small bowl, dissolve yeast in warm water for about ten minutes. Stir well.
2. Add flour and sugar. Mix thoroughly or the flour will get lumpy when you add the milk.
3. Slowly stir in warm milk. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.
For the next ten days, handle starter according to the instructions for Herman the German Friendship Cake.
German Friendship Cake: Introducing Herman
Hello. My name is Herman, I'm a sourdough cake, I'm supposed to be on the worktop for ten days without the lid on.
You cannot put me in the fridge or I will die!
If I stop bubbling I am dead. :o
Day 1 Put Herman in a large bowl capable of holding 2 litres. Stir him and loosely cover with clingfilm.( I just covered mine with a tea towel)
Day 2 Stir well.
Day 3 Stir well.
Day 4 Herman is hungry! Add the following ingredients, stir well and cover again:
110g plain flour, 220g sugar, 250ml milk.
Day 5 Stir well.
Day 6 Stir well.
Day 7 Stir well.
Day 8 Stir well.
Day 9 Herman is hungry again. Add the same ingredients as Day 4. Divide into four equal portions and give three away to friends, along with a copy of these instructions. Keep one of these portions if you want to make a new cake.
Herman No 4 stays with you and is ready to be baked the next day.
Day 10 Herman is very hungry indeed! Stir well and add the following ingredients:
220g sugar, 220g plain flour, 2 eggs, 2 heaped tsp cinnamon, 2 heaped tsp baking powder, ½ teaspoon salt, 175ml oil (sunflower or olive), 2 cooking apples, peeled, cored and cut into chunks, 140g raisins/sultanas (optional), 70g walnuts (optional).
Mix all the ingredients into Herman and put into a large greased roasting dish. Sprinkle with brown sugar and dot with 50g of butter.
Bake at 180C/gas mark 4. Check after 35 minutes — he may need 45 minutes.
A friend hates dried fruit so used a combination of 2 pears chopped with 140g of chocolate chips and 70g pecans,it was delicious
Any combination of fruits and nuts will work
Cranberry/ white chocolate/pecans
Let your imagination run wild!!!
This cake freezes well ;)

Chit Chat / Congratulations to Judy on becoming a Moderator.
« on: November 01, 2011, 07:20:49 pm »
I have just noticed that you have been appointed a Moderator Judy.You have been so supportive to everyone that you will do a super job in your new role. :)

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