Jam and Coconut Slice

 This recipe is adapted from an AWW recipe to Thermomix.  I have also made a couple of changes to the recipe.  

The first change is I used a slightly bigger pan as I wanted a thinner base.  22 X 32 cm.  I lined the pan with baking paper. 

The second change is I used Apricot jam and used nearly a cup, not 1/2 a cup as mentioned in the original recipe. 

Ingredients 

90 g butter

110 g caster sugar

1 egg

50 g. SR flour

110 g plain flour

Cup of jam,  Raspberry is traditional, but I used Apricot. 

Topping

2 eggs

75 g caster sugar

180 g Coconut

Method

Set oven to moderate, 350 FF

Beat butter, sugar and egg until well mixed.  1 minute, speed 4.

Add flours and mix, speed 2 until a incorporated. It will look like clumps od course bread crumbs. If not, add 1 tablespoon of plain flour.

Scatter over baking paper in baking dish.  Press down with damp hands to form an even base.

Bake 10 minutes

Remove and spread jam while still hot. 

Topping

Mix eggs and sugar, 1 minute, speed 4

Add Coconut, fold in, speed 2 , 15 seconds

Tip on to jam and spread evenly with 2 forks. 

Bake 30 minutes. 

If browning too much, cover with foil

Let cool in pan. 

Cut into 16 slices

Hazelnut and Aniseed Fregolate

What I like about this is that it is not too sweet and is different.  Perfect to have with coffee.  A flat version of Cantucci or Biscotti.  I have adapted the original,  from Dish Magazine,  to the TMX. This recipe is perfect for the TMX as it needs chopping and mixing.

Need
1/2 cup of dried figs
1 cup of roasted Hazlenuts
1 cup of plain flour ,  1/2 teaspoon of sea salt
1/2 cup of caster Sugar
1/2 cup of brown sugar
1/2 teaspoon of Aniseed
3 egg yoks
3 tablespoons of cream
Shallow baking tin, 25 X 25 cm. Lined with baking paper, and up the sides for 3 cm.
Perheat oven to 170 o C
Do
Chop figs , speed7 for 5 seconds.  You need fine crumb.
Add Hazelnuts and  Turbo twice.
Add plain flour, mix  on REVERSE until all fig is coated.
Add sugars and Aniseed ,mix on REVERSE for 5 sec/sp 5
Mix egg yolks and cream in a bowl and tip onto mix in TMX bowl.
Mix on REVERSE for a few seconds until a loose crumb is formed.
DO NOT OVER MIX.
Tip mixture into lined tin and press with dampened hand to 1 cm.  thick.
Bake for 40 mins, or until light brown.  Turning tray 1/2 way through.
Let rest for 10 mins. in tray and then remove to wire rack.
Dust with icing sugar and break into rough pieces to serve.

Sesame, macadamia and flaked almond slice.

These biscuits have a nice caramel meringue finish. They are extremely easy to make and although the original recipe used raw peanuts, other nuts can be substituted. I used macadamia and almonds. The inspiration came from David Tanis's 'heart of the artichoke'. I have adapted the recipe for the TMX.

Set oven to 160 o C FF

2 cups of nuts, I used 1 cup of macadamias and 1 cup of flaked almonds. Walnuts would be good.
1/2 cup of sesame seeds
1 cup of brown sugar
1/2 teaspoon salt
2 egg whites.

Do

Beat egg whites in TMX until soft peaks form. Set aside in large bowl'
Zap macadamias to pea sized pieces. Not paste.
Add all ingredients to egg whites and gently fold in.
Spread to 1 cm deep in a lined oven baking dish.
Bake for 20 mins. and until toasty brown.
Turn out on to a wire rack , cool for 5 mins, peel off baking paper and if base is sticky, place back in oven for 10 mins.
Allow to cool before cutting into squares

COULD COAT THE BASE WITH MELTED CHOCOLATE, THIS WOULD PREVENT THE 'crumble'..

When cut , some crumbs were created and I kept these to form a crumble on some stewed apple.

Orange and nut slice

Orange and nut slice




This recipe has been adapted from one by Emma, from 'ourkitchen.fisherpaykel.com'.It is very different to most slices/biscuits in that the orange flavor is very assertive. It is very easy to make in the TMX. and cuts into 16 serves. It has no flour, no cane sugar, no added fats.

1 1/2 cups oats
1 cup almonds,( I used cashews)
1 cup apricots (or other dried fruit)
2/3 cup of coconut
1 whole orange
1/3 cup of honey
1/3 cup of yogurt.
1/2 teasp. Cinnamon or other spice that you like.

Zap nuts not too fine, set aside
Zap apricots with 3 presses of Turbo,set aside
Cut orange into 1/4 and place in bowl.Zap, 10 to 15 secs., speed 9, scrape down.
Add all other wet ingred. and mix speed 5 for 10 secs.
Slowly add 3/4 dry ingreds.speed 1 reverse, until mixed ( about 1 min.)
Remove lid and fold remaining ingred. into mix in bowl

Pour into 20 x 20 cm. cake pan , lined with baking paper, and press down.
Bake at 180 for 30 to 40 mins.or until top is brown
Remove from oven and stand for 20 mins. to cool before removing from tin
Cut when completely cold.

Apricot Fudge and Cooked Coffee Fudge.

Cooked Coffee Fudge.




These recipes are both adapted from "Simply the best", by Annabelle White and Kathy Paterson. Although I have been making these for ages, the T.M has made it so much quicker. I make both recipes at the same time as DH likes the coffee ones and I like the apricot ones. I buy cheap plain biscuits but the very best butter, walnuts and apricots.
APRICOT FUDGE
200g unsalted butter
397g can sweetened condensed milk
2 packets x 250g plain sweet biscuits
2 cups of dried apricots chopped
ORANGE ICING
2 cups of icing sugar
grated rind and juice of one orange

( I keep several packets of the crushed biscuits in a sealed container ready for use)

Crush the biscuits in the T.M bowl, 1 packet at a time, press Turbo 3 or 4 times.
set aside.
Chop apricots, 5 sec on speed 7. set aside.
Chop butter and place in bowl,3.1/2 mins on temp. 100, on reverse gentle. Check to see that butter has melted. If not give it another min.
Add condensed milk, 3 1/2 mins,Temp. 80, reverse gentle.
Add 1/2 biscuits and 1/2 apricots ,2 mins. g.entle reverse.
Add remaining biscuits and apricots and mix in with spatula.
Press into a swiss roll tin lined with paper. Cover with plastic and refrigerate until cold.

Mix all icing ingredients together in T.M. Speed 1 for 1 min. Make a thin icing and spread over biscuit. Let set, remove from tin in 1/3 rds. and cut into small pieces.
In hot weather keep in fridge.


Cooked coffee fudge slice.
110g unsalted butter
1 can 397g of sweetened condensed milk
1 teasp. golden syrup
2 cups of walnuts.
1 packet of plain sweet biscuits

Coffee icing
2 cups of icing sugar
2 Tablsp. coffee essence ( I use coffee and chickory essence in a bottle)
boiling water to mix
extra walnuts to sprinkle on top

Melt the butter ( as above but shorten the time )
Add the condensed milk and golden syrup and mix as above.
Chop walnuts by hand and add with crushed biscuits to T.M bowl. 3 1/2 mins on reverse gentle.
Press into a 22cm. square tin ,lined with baking paper and bake at 155 ff for 25 mins.
Slice should be golden brown.

when cold ice, sprinkle with nuts and when set cut into small pieces.