Friday, March 19, 2021

Green tomato cake




 The original recipe was on the Forum Thermomix. I have changed both the recipe, slightly and the method. It makes 18 to 24 muffin size cakes or one very large cake. 

Ingredients 

720 g green tomatoes

250 raw caster sugar

2 eggs

259g plain flour

1teaspoon of each, cinnamon, nutmeg and carb soda

1/4 teaspoon salt

75 g of both walnuts and sultanas

125 g butter or oil


Method

Set oven, 180 degrees or 170 FF 

Wash and dry tomatoes, cut in half. Place in TMX bowl and mix, speed 7 30 seconds. Pour into a strainer and push out liquid with the back of a large spoon.  ( this can be done the day before making cake. 

Place butter and sugar into bowl and mix, speed 4 for I minute. Scrape down. 

Add eggs and mix, 1 minute speed 4, scrape down. 

Add flour and spices add carb soda,  mix 15 seconds, speed 4.

Add strained tomato , walnuts and sultanas.  Mix 15 seconds, speed 4.

Pour into a lined, 23 x 33 tin , bake 45 to 50 minutes or until a bamboo skewer comes out clean. 180 degrees

                                                     OR

Lined cup cake tins. ( use a spring  loaded ice cream scoop) 180 degrees

Bake 15 minutes



Saturday, January 23, 2021

Bostock

 


Many thanks to David Lebovitz for the original recipe, also to the many people who made comments about Bostock.   This is a lovely light French pastry, comprising 3 elements, of which all can be prepared before hand. 

Bread, I used Brioche, made into a loaf, from recipe on this Blog. ( Hamburger Buns, soft and light Brioche buns) ( ( bake 30 minutes @ 200 degrees))  can use plain white Supermarket bread, toaster thick sliced. 

Almond Paste, NOT. the same as Marzipan. Very easy to make.  See recipe below. Store in fridge or freezer. 

Syrup to soak bread. Made in small pot on stove. 

RECIPE CHANGED SLIGHTLY TO SUIT OUR TASTE

INGREDIENTS 

1 1/2 dessertspoons of sugar

3 dessertspoons of water

2 dessertspoons of liqueur, rum, kirsch or amaretto 

Few drops orange flower water, (optional)


6 slices of Brioche or plain white bread1/2 inch thick, ( 2 cm)

200g of Almond Paste

2 large eggs

A few drops of Almond extract ( optional)

Sliced Almonds ( flakes )

Berry or Apricot jam, ( optional)

METHOD

Simmer, sugar and water in small pan until sugar dissolves, cool and add liqueur and orange flower water

Mix until smooth, with hand or stand mixer, ( I used TMX), almond paste , 2 eggs and almond extract if using.  

Pre heat oven, 200 degrees ff. line a baking sheet with baking paper.

Place 6 slices of bread on lined tray and brush generously with sugar syrup. ( bread should be soaked through. )

If using jam, spread thinly over bread. 

Spread Almond/ egg mixture over jam.

Sprinkle generously with sliced almonds. 

Bake until the tops of Bostonian are nicely browned. About 10 minutes, but check at 6 minutes. 

Serve warm or at room temperature. 

NOTES

I have removed 2 lots of sugar from the original recipe.  Extra sugar was included in the Almond paste egg mix,  and some was sprinkled in top of sliced almonds. 

I have also added the jam layer, which was not in David’s recipe, but in the comments. 

ALMOND PASTE

This makes more than needed, but can be frozen and should be stored in the fridge until needed as it contains egg white. 

Original recipe adapted from ‘The Spruce Eats.

1 1/2 cups fine powdered white sugar

1 1/2 cups of ground almonds, ( also called almond meal )

1 large egg white, lightly beaten. 

Few drops of almond extract 


Grind sugar in TMX until fine powder. 

Add Ground almonds and mix well together

Add egg white and almond extract,  mix at speed 6 until it comes together as a paste. Roll in plastic to form a sausage. 

Refrigerate until needed. 








Thursday, January 14, 2021

Fruit Vinegar

 

I used Cherry Plums, although the original recipe was for Medlars.  This can be used as a salad dressing as is , or mixed with Mayonnaise, also as a dressing. It can also be made into a very trendy non alcoholic cocktail or long drink with ice and soda water. Or used as a marinade for chicken. 

Different fruits or berries could be used.  Anyone for Raspberry Vinegar. ?

Makes about 6 small bottles. About the size of Maple Syrup bottles. 

Ingredients 

900grams of whole Cherry plums. Washed with skin and pips in. 

1 litre Apple Cider Vinegar

Sugar, 3/4 the weight of fruit, vinegar and spices. 

4 Star Anise 

8 whole cloves or 2 teaspoons of ground cloves. 

2 Cinnamon sticks or 4 teaspoons ground Cinnamon

4 Allspice berries or 2 teaspoons ground Allspice. 

Method 

Place fruit, Vinegar and spice into TMX bowl and mix, speed 6 for 6 seconds.

 OR mash fruit slightly with meat hammer or rolling pin.  Then add vinegar and spices.  

Place in large SS or glass bowl and leave at room temperature for 24 hours or up to 3 days. 

Then place fruit, vinegar and spice plus sugar in large saucepan or jam pan.  Bring to the boil stiring and then simmer for 10 minutes.

When cool, strain overnight through a jelly bag. 

Pour into sterile bottles.


OR

After soaking the fruit/ vinegar / spice mixture, strain through jelly bag.

Add 1/2 the volume of liquid with sugar and simmer for 10 minutes. 

Bottle. 

This method requires less sugar. 

Notes. 

If the fruit is sweet, reduce the amount of sugar .

If simmered longer, until reduced to 1/2, a nice jelly is produced. This can be served alongside roast or grilled meat or veggies. 

Windfall Apples, infused with mint or rosemary or thyme make a nice jelly. 



Thursday, December 31, 2020

Savoury Pizzelli

 



I notice that over the Christmas period, and after, that the sweet Pizellis were very popular.  I think that wth all the rich food that a light crisp wafer was often enough to have with coffee or tea. I made 3 lots during this period.  

When my daughter asked me to make some dips for a celebratory dinner, I thought, why not savoury Pizzellies to go with them.  Hence an experiment that resulted in a crisp, light and versatile cracker. 

Of course not everyone has an electric Pizzelli machine.  I experimented with a flat sandwich press with some success.  They were not as crisp but could be heated in an Air Fryer , toaster or a dry frying pan to crisp up. 

Following are 2 very different recipes, one based on Sour Dough and the other flour, oil and wine or  Verjuice. 

Both equally good. 

The plain ones are based on tinastable.com and converted to TMX. 

The Sour Dough ones use Sour Dough starter, with white or rye. 

(1) plain Pizzellies, based on Tinas recipe and adapted to TMX.

INGREDIENTS 

200mls dry white wine, or Verjuice

80 mls extra virgin olive oil. ( I used chilli flavoured oil)

220g flour, ( I used Bread flour)

1 teaspoon salt. 

METHOD

Place all ingredients into TMX bowl and mix, speed 4/20 seconds.  Scrape down and mix again, speed 4 / 10 seconds. 

Pour into a jug. 

Cook in Oiled ( just for the first one) Pizzelli machine 




                               Or

Heat a flat sandwich press, place a silicone sheet on base of press and place small dessert spoons of dough on silicone. I did 4 at a time. 

Cover with another sheet of silicone and close press.

Mine took 1 minute an 20 seconds. YOU WILL NEED TO TEST YOUR MACHINE.

Cool on cake rack. 


(2) Sour Dough based Pizzellies

These were very experimental and I encourage you to do the same.  None were a disaster and all tasty. 

You need a fairly stiff mix. Like a thick pancake batter. 

Place 1/2 cup measures in several bowls, add 1/2 teaspoon of salt and sugar. 

Add to these flavours that you fancy. I added ground ginger to one, curry powder and Tabasco to another and left one plain. They can take strong flavours so go for what you like. 

I also experimented with adding Buckwheat flour an a little water to the SD batter. Worked well. 

Notes

Foil or baking paper may work instead of silicone.

Friend tried SD method on ridged sandwich press, well oiled.  





Saturday, December 12, 2020

Mornay cheese sauce

 This is a simple sophisticated cheese sauce.  I have adapted , to TMX, the recipe from a AWW recipe.  I made it to cover Lobster, but can be used anywhere a light cheese sauce is required. 


Makes enough for 2 Lobsters



Ingredients 

2 cups of milk

1/2 small onion.  

2 bay leaves

2 whole cloves

3 pepper corns


60 grams butter

1/2 cup grated Parmesan, 1/4 cup  extra for top

2 teaspoons of Dijon mustard

1/4 cup plain flour


1/2 cup fresh breadcrumbs mixed with 1/4 cup Parmesan 


Method

Into TMX bowl place, milk, onion, cloves, bay leaves and peppercorns.

Heat for 10 minutes, 90 degrees, speed soft. 

Let sit for 10 minutes to infuse.

Strain the solids out and discard, retaining the milk. 

Rinse out bowl to make sure no solids remain. 

Add, butter, flour ,cheese and mustard to bowl. 

Set TMX for 7 minutes, 90 degrees, speed 4.

Start and slowly pour in milk. 

Remove from bowl and press plastic to surface so that a skin doesn’t form. 

Notes

Last night Lobster, tonight Tuna Mornay


Friday, November 13, 2020

Hamburger Buns, Soft and Light Brioche Buns, baked in Air Fryer or Oven

 



I have adapted this recipe from Kitchensanctury to Thermomix.  With the warm weather coming and BBQs a must, this simple recipe will be very handy. Split, spray with a little oil and grill on BBQ. 

Lovely as a Hamburger bun but also filled with Prawns or Crab or Lobster, ( if you can afford it). A little Mayo and lettuce. 

Or grilled and rubbed with raw tomato and topped with Spanish Serrano ham. 


INGREDIENTS 

240mls warm water

3 dessertspoons of warm milk

2 teaspoons dry active yeast

2 dessertspoons sugar

360 g strong bread flour, white or Wholemeal 

60 plain flour

2 1/2 dessertspoons butter , or 20 mls of Olive oil.

1 1/2 teaspoons salt

2 large eggs, ( one for buns and one for brushing on top)

1 dessertspoons of Sesame seeds

METHOD 

PREHEAT OVEN TO 200 degrees (see below for baking in Air Fryer)

Place 1 EGG and all other ingredients, EXCEPT sesame seeds into TMX bowl and knead for  6 minutes.

Place in container, cover with plastic and allow to double. 

Tip onto lightly floured mat and form into 8 balls. ( for smaller, 12 ) stretching dough over top. 

Place on lined baking tray , press down slightly with fingers, and brush with remaining egg, beaten with a little water. Sprinkle with seeds. 

Cover and let double. 

Bake 12 o 15 minutes until dark golden brown.  

Cool on bread rack. 

Notes. 

Will keep well in covered container for 2 days. 

Can add dried fruit and spice for fruit bun. 

If grilling buns on grill. Spray bun 1/2 with a little oil. 


Fruit bun using basic recipe.


Cinnamon scrolls using basic recipe.


AIR FRYER BAKING INSTRUCTIONS 

For medium sized buns, 9/10 buns from above recipe. 

After 2nd rise

Pre heat AF, 3 minutes / 160 degrees

Brush rolls with egg wash, optional

Spray bottom of buns with oil, ( to prevent sticking) 

Or brush wire of AF with oil between each batch. 

Place 4 buns on wire, not touching. 

Close drawer and set timer 10 minutes.

larger rolls 12 minutes

When transferring rolls to AF, best to dip fingers in flour, first. 



Baked in Bundt tin.

Monday, October 12, 2020

Sicilian Orange Cake

 Easy, moist and adaptable.  Have a slice with a cuppa or as Pud with thinned Marmalade and ice cream. 

Instead of citrus, add unpeeled apples, or other fruit. Iced or not, up to you. 

Adapted to TMX from a recipe by christinascucina.com

The citrus is not cooked. 

The pith of the Orange tends to be a little bitter.  I used a large Mandarine which has very little pith.  I think Meyer Lemons would also be suitable as they have thin skin and not much pith. 


I made 3. 14 x 5 cm.  

INGREDIENTS

250 g caster sugar, (I used Raw)

100 g butter, softened 

3 eggs

100g yoghurt 

275g plain flour

2 1/2 teaspoons of baking powder

1 large Orange, chopped, seeds removed. ( about 300 g). I used a Murrcott  Mandarin )

METHOD

Set oven at 350 degrees

Add chopped Orange to TMX bowl and chop 5 seconds, speed 6

Scrape out into a dish. ( no need to wash bowl)

Add sugar and butter to bowl and mix, 1 minute, speed 4, scrape down.

Add eggs, mix 1 minute, speed 4, scrape down

Add yogurt, and save Orange mix, mix, 30 seconds, speed 4

Add flour and baking powder, mix 20 seconds, speed 4. 

Pour into a lined baking tin.  Time will depend upon size and shape of tin. 

8 inch spring form round tin, approximately 50 to 60 minutes

3, 14 x 5 cm paper containers, 20 minutes. 


Made 15 cupcakes. Bake 20 minutes, 150 degrees. Serve as cupcakes with cream cheese icing, or as single serve puddings with Marmalade sauce and cream.