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Topics - Cornish Cream

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166
Broccoli, Celery and Apple Salad
From the the U.K. Thermomix Recipe website
http://www.ukthermomix.com/recshow.php?rec_id=65

We like this salad.I do change the ingredients a little, I use 50g raisins, 50g toasted hazelnuts + 50g toasted sunflower seeds and leave out the sultanas (affectionately known as slugs in our house)I  add mayonnaise to suit our taste.I do seems to have these ingredients knocking around in the bottom of my fridge so I make it quite often.

167
Desserts / Moroccan Apricots
« on: July 05, 2010, 09:11:35 pm »
(I went shopping today and the supermarket is full of wonderful summer fruits.It reminded me to look out this recipe and share it with you.Another recipe from a Themomix cookery class)
Moroccan Apricots
125g sugar.
2 tbsp lemon juice
115g blanched almonds
orange flower water
25g butter
almond essence
900g fresh apricots
fresh mint for decoration
1. Put the sugar in the TM bowl and grind 5 seconds/speed10.Tip into a bowl.Tip back in 75g of ground the sugar in the TM.
bowl.
2. Add the lemon juice and 300g water and cook 5minutes/100c/speed1 to make a syrup.Pour into a jug and wash the TM bowl
3.Put the almonds into the TM bowl and grind speed 10 until finely ground.
4.Add the reserved sugar and the butter..Melt the butter 5minutes/50c/speed1.
5. Add orange flower water and the almond essence and mix on speed5 until a smooth paste.
6.Wash the apricots, make a small slit in the flesh and ease out the stones.
7.Make small balls of paste and press one into each apricot.
8. Arrange in a shallow dish and carefully pour around the syrup.
9.Cover with foil and bake 180c for 25-30 minutes.
10.Serve with a little syrup and decorate with mint.
I made these to take to a lunch and they were delicious.I served them with Greek yogurt.I would have thought it would work with either peaches or nectarines that are halved and stuffed with the mixture.




168
Chit Chat / Anyone in the U.K. interested buying a TM21
« on: July 02, 2010, 04:54:07 pm »
I went to a charity coffee morning today and I met a lady who has a TM21 forsale.She says she hardly cooks anymore and therefore she wants to sell her machine.

169
Cakes / Another lemon Drizzle Cake with photo
« on: June 20, 2010, 06:57:37 pm »
Another Lemon Drizzle Cake.
85g Butter or margarine.
170g Sugar
225g S.R. flour
1 egg
140g milk
1 lemon, the rind (carefully removed) and the juice.
115g Granulated sugar

Place the 170g sugar and the thinly pared lemon rind in the TM bowl, grind 10 sec/speed 8.

Add the butterfly and then the butter and beat 5 minutes/speed 3, stopping occasionally to scrape down the mixture.

With the motor running at speed 3 add the egg and the milk Remove the butterfly and if needed scrape down the cake mixture.

Add the flour and mix 20 sec/speed 3. Use your spatula to mix in any residue flour.

Place the mixture in a lined loaf pan, mine measures 19 x 9 x 6 cm.

Cook in a preheated oven 190oC (170oC fan assisted) for 45 mins, my cake took 50 mins.

Mix the granulated sugar the lemon juice and spread this over the hot cake.

This recipe was given to me by a friend when I was living in Bahrain in the 80s(I believe it's a Mary Berry recipe). I have adapted it for the TM. In the original recipe soft type margarine was used, which gives a softer batter. Over the years I have changed it to using butter. Also I now make the drizzle topping. In the original recipe you just poured the juice of the lemon over the hot cake. I find that lemons differ so much that it you just pour the juice over the cooked cake it can make it sour but you may like this version.
I have lost count to how many people I have passed the original recipe onto.  Enjoy!



members' comments

saffie00 - This is the first successful cake recipe I have made in my new Thermomix. After countless flavorless disasters, my husband and I managed to make this recipe in the Thermomix and it is divine. Kids love it too. Thank you for sharing, and giving me a little of vote of confidence to continue experimenting.

bickie - Great recipe, thank you for converting. Just the right combination of tang and sweetness. And the crumb not too over processed. I think your method of creaming butter and sugar first makes the difference. My family had asked me to stop doing thermomix cakes and go back to kitchen aid cakes as they didn't like the texture. This was a last resort test - and passed with flying colours.

170
Cakes / Chocolate Fudge Cake
« on: June 12, 2010, 01:32:42 pm »
Chocolate Fudge Cake
170g plain flour
1 tsp baking powder
1tsp bicarb of soda
140g castor sugar
140g oil ( I use rapeseed)
140g milk.
20g cocoa, sieved
60g golden syrup
2 eggs
1 tsp vanilla extract

Put all the ingredients into the TM bowl, liquid ones first and mix 30sec/ Speed 4.Pour into greased and lined 18cm sandwich tins (mine are 18cm x 4cm)
Bake @150c 25-30mins fan oven( in my oven it takes 35mins) Allow to cool in cake tins for 5 mins then turnout onto a cooling rack.
Wash and dry the TM bowl.
When cake is cold make Fudge Icing.
60g butter, cubed
2 tbsp water ( 15ml x2)
60g sugar.
Place these into the TM bowl and mix 50c/spoonspeed/1 minute or until the sugar is dissolved .Then add
140g icing sugar
20g cocoa, sieved
Mix  30sec/speed 4, stop, scrape down and mix  20sec/ speed 4
The mixture should be  lovely and glossy.
Spread half for the middle of the cake and with the rest on top. Decorate with chocolate vermicelli, chocolate covered coffee beans or whatever.
You can then fight over the TM bowl!!

I've also made this using "Doves" gluten free plain flour and gluten free baking powder for a friend who is a Coeliac. It worked perfectly.



Member's comments

RoxyS - it is quite rich but oh, so nice. Even with not reading the recipe correctly and having to fix that problem, what a lovely cake - the texture was perfect and the taste wonderful. If I wasn't making it with my children in mind I would have a go at adding some grated orange rind and maybe replacing the water with orange juice in the icing to give it a jaffa type taste.

RoxyS - This time I used 50g of coconut oil and 90g of grapeseed oil in the cake. Blended it on 50C for 1 min then kept the temp at 50C for the rest of the mixing to ensure that the coconut oil didn't re-harden. I cooked it in a bundt tin and it cooked beautifully. The texture was more like what yours looked like Cornish Cream rather than my last effort. I used 20g of coconut oil and 40g of butter in the icing. Didn't want to overpower the taste of the cake. I added hot water from the kettle to soften the coconut oil and proceeded as per the recipe but for slightly longer. Decorated the cake with some shredded coconut.

Thought the cake might be a bit heavier due to the coconut oil but it was beautiful - texture was great, and the cake was light and tasted fantastic - better than my last effort I reckon.
Think this is my all time favourite chocolate cake recipe to date.  I've also made it as little loaf cakes and muffins and they came out so beautifully.

Ceee - It is such a light, fluffy, bouncy cake! Basically fool-proof. The first batch I made I put in the oven, not realising that I was putting it into an oven that was effectively off (DS had switched on the light but not the temperature). I then switched on and it came out lovely! Iced with the mixture as well. It was rather a cold evening so the topping needed some coaxing. Made again two days later and iced with caramel and coffee mock cream and flake sprinkles! Both times this cake has been demolished within a day and a half.

Hally - Have just taken this out of  the oven. Nearly 1 hour cooking time. Cant wait for it to cool so I can ice and eat.

Wonder - I made this in the two 8 inch tins as suggested and there was very little mixture and they only rose to about 1inch each. They look and smell beautiful but none of my TMX cakes seem to rise very much. I've checked my baking powder and bi carb and they are both within there use by. Could the height of the tins make a difference?

CC - Wonder, I use 7 inch cake tins(18cm) and they rise every time. My SIL makes them in 8 inch and they don't rise as  much, so it's not your cake making ability.

Wonder - I think in future if I made 1.5 times the recipe it would be the right amount for the two tins.

VHJ - YUM YUM YUM. This cake is delish. Made 2 mixes yesterday - 1 in a slab tin then cut in half and sandwiched together and the other in my bunt tin. Used the slab tin as I only have 1 x 7" tin. Used the icing mix included with the recipe for the one sandwiched together and the chocolate ganache from the EDC  for the other. I love ILB's Chocolate cake recipe but this on is definitely going to rival it. So light but moist. Thanks CC for a fabulous recipe.

Julie) -  I did as Wonder did and did 1 times the cake amount for my 2 x 20cm tins.  I had to use SR flour as I didn't have enough plain, so left out the baking powder and as you can see the cake rose perfectly and in fact I'll probably just use SR flour next time.
The cake is lovely and moist, my family thought it was wonderful.  I didn't decorate it as such this time but I wanted to show how lovely the cake itself is. Thanks Cornish for a great recipe.












171
Vegetarian / Stuffed Red Peppers with Spicy Chilli Oil
« on: June 03, 2010, 09:18:49 pm »
Stuffed Red Peppers with Spicy Chilli Oil
Serves 4 , easily doubles to serve 8
Spicy Chilli Oil,
1 level Tbsp medium piquant Spanish dried pimento(or 1 level Tbsp ground paprika +1/2 tsp ground cayenne pepper)
500ml mild olive oil
1. Grind  the dried pimento 20 seconds/ speed 2.Add the mild olive oil in the TM bowl.Heat 5minutes/ 60oC/ speed 2.Beat 1minute/speed 8.Leave overnight to infuse the flavour of the oil.Stir before using.
Stuffed Red Peppers
150g whole grain or granary bread, torn into 3cm chunks.
2 onions, peeled and quartered
3 garlic cloves,peeled
100g firm vegetables, eg broccoli, asparagus
50g dried goji berries or sultanas or cranberries
1/2 tsp spicy herb salt
1 heaped tsp TM stock paste or 1 crumbled stock cube
10g fresh basil or other herb
200g water
150g pine nuts
3 red bell peppers or Romano peppers, halved lengthwise, seeds  and core removed.
1. Mix and chop all ingredients ( except the pine nuts)8 to 10 seconds/speed 4.Scrape down the sides of the TM bowl with a spatula and mix again if needed.
2. Add the pinenuts and stir in with a spatula.Place the peppers into a roasting pan cut side up and keep one apart- thinly slice this half and set aside.Fill with the stuffing and sprinkle the pepper slices on top.Drizzle with 2-3 Tbsp Spicy Chilli Oil.Bake 30 minutes 180oC then increase the heat for 30 minutes more at 220oC until the Peppres are tender and the stuffing is bubbling and crispy on top.
Serve with rice or potatoes. and a fresh green salad.
This is delicious
The oil is by chef Robert Thompson.The Peppers and stuffing Janie turner U.K. Thermomix





172
Desserts / Coppa del Nonno
« on: June 03, 2010, 07:27:36 pm »
Coppa del Nonno
Serves 4-6
50g granulated raw cane sugar
1 rounded tsp Nescafe Gold Blend instant coffee
250g double cream
30g amaretto or more to taste ( optional)
1 amaretti biscuit per serving

1. Grind sugar and coffee 20sec/Speed 9.
2. Insert the Butterfly whisk and add double cream.Whip at speed 3 only until soft peaks-keep a close eye on it as it will be whipped under the surface.
3. Add the liqueur and whip a few seconds/ speed 3.Serve in elegant espresso cups with a crisp amaretti biscuit on the side.

I haven't made this so can't give a opinion but it looks a good simple recipe
This is a recipe from Tiziano di Roma via Janie Turner U.K. Thermomix

Members' comments
Uni - I have made the EDC version a few times, a good dessert to have in the freezer. Most of the time it does not make it to the freezer.













173
Desserts / Not-So-Naughty Chocolate Orange Dessert
« on: June 03, 2010, 07:09:16 pm »
Not-So-Naughty Chocolate dessert
Serves 4
200g silken tofu (silken is important)
1 large( or 2 small) oranges, peel discarded, cut into quarters
200g plain chocolate, minimum 50% cocoa solids, broken into 1cm pieces
1 tbsp Cointreau or Grand Marnier or Brandy or Rum ( optional)
 
1.Blend tofu and orange pieces 1 minute/speed 10.
2.Add chocolate and alcohol (if using).Heat 3 minutes/60oC/speed 6. Pour into individual ramekins or a large serving bowl and chill in the fridge.Serve as is or decorate with Terry's chocolate orange segments, or fresh fruit such as orange segments or kiwi fruit, or Orange Matchsticks, whipped cream, fromage frais, or grated chocolate.( I think it would look good made in a ring mould with fresh orange segments in the centre)

It tasted great.I think I could even fool my DH to like it.

Sorry no photos ( I still have to take that evolutionary step !!!!)

This is originally from Zoe McAndry via Janie Turner UK Thermomix

members' comments
JD - Have never eaten tofu in my life so it was a big step for me.  In hindsight I think I should have used milk chocolate and not dark chocolate as it was quite rich and the flavour of the orange didn't come through although I could certainly taste the cointreau. Besides that I really don't like dark chocolate so why I keep using it is beyond me.  I made 6 little pots as it is very rich but the flavour does grow on you after a few spoonsful.

Denzelmum - Tried this with Aldy's milk chocolate and no alcohol.  Put in little baby ramekin.  Next time I will cut the amount of orange, too dominant and maybe better quality chocolate will improve the flavor.  Very quick and easy.







174
Introduce Yourself / Hello Everyone from the U.K.
« on: May 12, 2010, 10:14:43 pm »
Hi,
I've been following your wonderful forum for sometime now and I thought it about time I joined.I received my Thermomix 4 years ago as a surprise birthday present from my husband.I had spoken off and on about owning one and he put a stop to my nagging by arranging a demo on my birthday.What a wonderful surprise it was when the demo was finished to be told that the machine was mine.I love my Thermomix. I would be totally lost without it, it's my "Man Friday."

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