Tag Archives: thermomix

Dutch Butter Tart and Thermomix

Ok so I love my thermomix as it makes life so much easier. I get a new recipe every month and this month I received one for a great tart/cake. The minute I told my husband it was a butter cake he was extremely excited. He loves butter

here are the few ingredients required

220 g flour
1 pinch of salt
200 g butter cold from fridge
200 g castor sugar
1 tsp vanilla or lemon rind
1 egg, beaten
30 g slivered almonds

 

Now how simple is that. Here is what you do if you have Thermomix

Mill sugar into caster sugar 3-4 sec/speed 10.
Add cubed butter 10 sec/speed 5.
Add flour and vanilla or lemon zest, and half the beaten egg, mix 20 sec/speed 5.
Press into aluminium tart tray or pie dish (buttered).
Smooth surface with wet spoon or spatula.
Sprinkle almonds over the top.
Glaze with remainder of egg wash.
Bake at 180°C for 25-30 min.

If you don’t have a thermomix then you can just use caster sugar and a mixer for beating and mixing.

So now get out there and try it. A lovely buttery tart what is very rich but very delicious.

Thanks to Wanda Molteno for giving us her recipe.

Lofty Peak

The cover page

My mom had this book for years. In fact it was there for most of my life and when she died I inherited it. Yes it was made for the Scottish Co-operative Society and contains real traditional recipes with a whole section using oats.

One I use all the time is one for afternoon tea scones. I use my Thermomix to make it simple and I find a couple of minutes of dough function kneads it very nicely. I often make them first thing in the morning as I think there is nothing better than a scone straight from the oven with lashings of butter and even with cream and jam in the traditional cream tea version.

Basic recipe is

8 oz Lofty Peak Self Raising flour
2 oz Copex cooking fat
1 1/2 oz Caster Sugar
5 oz milk
1 leve teaspoon salt

Modern version I use in metric:

600 gms flour with 5 teaspoons baking powder
150 gms butter
125 gms sugar if for sweet scone or omit if making savoury scone such as cheese scones at the end add 125 gms grated cheese and a teaspoon of mustard powder
375 gms of milk or a combination of yoghurt / buttermilk / egg and milk
1 teaspoon of salt.

I put dry ingredients in Thermomix and mix on speed 3 for 7 seconds just to incorporate the butter. I then add wet ingredients and mice for 3 seconds then put on dough function for a couple of minutes.

It is a soft sticky dough and you need to have a well floured cool surface. I have granite tops. I shape into a circle using my hands and pat down to just under 2cm. I actually use my cutter and when just under the top rim it is right.

Use up all the dough and put onto a floured baking tray. I then brush with egg and bake to 180 degrees (fan oven)

What is a high tea without a scone? I have made with chopped fresh herbs such as thyme and they are also delicious.

Panna Cotta

I love Panna Cotta and it is so versatile that you can make it for vegan’s, vegetarians, banting, paleo and most kinds of diets or eating habits.

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The basic recipe from the Thermomix Gluten Free and Wheat Free cooking book is

500g fresh cream
250g milk
150g sugar or 100g honey
1tsp Vanilla extract
20g gelatine leaves
100g of brandy

Place all ingredients except brandy and gelatine into the thermomix bowl and cook for 6 minutes at 80 c on speed 3.

Soak gelatine leaves in cold water until they are soft, squeeze out excess water and put into thermomix bowl with brandy. combine for 10 seconds on speed 3. I would do on reverse cycle.

Poor into ramekins or small pots and levee in fridge for a couple of hours. Serve with berries and shortcake biscuits or tuple biscuits.

Panna Cotta with berries and berry coolie

Panna Cotta with berries and berry coolie

Low fat diets use low fat plain yoghurt but remember they add sugar to improve taste so I always use full fat greek style yoghurt.

For Vegan change to coconut or almond milk and use Agar Agar for setting

For Banting take out sugar and use xylitol or stevia .

I would also leave out the brandy as I prefer the creamy taste from the products and alcohol is a toxin our bodies can do without.

I suppose one of the things I love the most is how versatile this dish is. So go and try it and maybe for Christmas make this instead of the traditional trifle or plum pudding

Try flavouring using chai tea or lemongrass or maybe lavender –  the edible kind. Imagine and try.

Beetroot, mint and Apple Sorbet

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Love the colour

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A little taste of great ingredients

Beetroot, mint and Apple Sorbet

Last night I was demonstrating Thermomix to a friend and we made the sorbet as usual but the flavour was very different. We used a mixture of beetroot, apple and mint and we got a lovely sorbet which was healthy and very nutritious.

Here is the recipe:

150g agave sugar
zest of one lemon
320g of apple slices and beetroot chunks (we used about equal amounts)
3 sprigs of fresh mint
2 x 350 g ice cubes

We put the first four ingredients in the Thermomix and then we added 350g of ice cubes.

20 seconds at speed 10 in the Thermomix

then add 350 g more ice and then run at speed 10 for around a minute using the Thermomix spatula to help get all the ice crushed.

Serve in a small bowl with some coconut shards.

I love the web and Pinterest, youtube and the electronic media that you can use to source all sorts of information. I could not believe when I actually saw someone grating cauliflower with a box grater to make cauliflower rice, the latest super food which can be used instead of Carbs. With Spring here i wanted to make an easy carb free ‘salad’.

img_3472With the Thermomix it happens in 3 second and with no effort on your part. You put your cauliflower florets in and on speed 4 it is done.

Today I used the raw cauliflower and made my favourite tabouleh and I think it is even better than the original. Loads of herbs including basil, parsley, mint, rocket, cherry tomatoes and then cucumber. Lots of seasoning with salt pepper etc. oh and pomegranate and lemon oil: a few pomegranate rubies and a truly tasty plate of food waits you. What I love is you can add seasoning and adjust to what you like. 

Great for vegetarians, vegans and meat eaters alike. We had ours with lamb ribs which we marinated in steak house sauce and then cooked in the small thermo oven, delicious.

 

Lemon Curd bars

I got this recipe from the Good `housekeeping Brownies book but adapted it with more butter and a few minor changes. Visit their website at www.goodhousekeeping.com

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These are super easy and fast. Think shortbread with lemon and almond.

Ingredients list is small

200 grams cake flour

180 grams butter

120 grams caster sugar – I use brown

1/4 teaspoon baking powder.

I put all this in the Thermomix for 8 seconds at speed 4. when it is crumbled but not clumped together it is ready. You could do this by hand or in food processor.

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Line the 9 x 9 tin with baking paper and pour in 2/3 of the mixture. press this down and then spread with lemon curd. I use around half a jar but also usually make my own in the Thermomix and this makes life so much easier. Just check out that recipe. Leave a small border around the edge. (see the picture below)

Ok so the next thing to do is take the third remaining mixture and mix in some slithered almonds. I use around 50 grams and have done it with almond nibs, almond slithers or even flaked almonds. What ever you have in the cupboard

Bake for 30 minutes in a 180 c or 350 f. they should be just golden around the edges.IMG_3135

We also make them using Clemgold tangerines which are so sweet and tasty. Then I make my own Clemgold Curd using sugar, egg, butter and Glemgold juice and rind.