Almond Pancakes with Peaches and Yoghurt

This recipe is adapted to TMX from"Maggie's Recipe for Life", Book.
I made some small changes to use what I had available.  For original recipe Page 80.

Very simple and very nice.

Ingredients

Into TMX bowl, place
110g Wholemeal or Spelt flour
1/2 teaspoon carb soda
1/2 teaspoon Baking powder
1 Tablespoon of caster sugar( I used Stevia Sweet)
30g of ground Almonds
50g of Pr0biotic yoghurt ( I used Kefir)
130 mls of  Almond milk ( i used Lactos free milk)

Mix, 10 seconds/ speed 4.
scrape down
mix 5 seconds/ speed 4

TO COOK AND SERVE
Heat non stick pan to moderate
Lightly brush butter over non stick pan
Place Tablespoon full into pan and cook until bubbles appear.
Turn and cook other side
Remove and keep warm.

Serve with grilled Peaches and Yoghurt and drizzle with honey if desired.

Notes
Freeze well and reheat in heated pan.
Nice with Clean Raspberry Jam and yoghurt
Kid friendly

Chocolate Bread and Butter Pudding

Lunch at the Langham last Saturday. The highlight of the meal for me was the Chocolate Bread And Butter Pudding. I thought, I could make that using my TMX.
This must be started the day before needed as it needs to sit in the Fridge for 24 hours to absorb the custard.
The chocolate sauce is delicious as it contains Rum.  Leave this out if you wish.
To do my research I went to Eatyourbooks. If you don't know about this web site,  check it out.
I finally chose 2 very different recipes and adapted them to the TMX.
First the chocolate sauce, adapted from Monday Morning Cooking Club. Make this First.
Ingredients.
Measure into TMX bowl
100g best dark chocolate, I used Lindt
240g thickened cream
40g Rum
90g caster sugar
45g unsalted butter
Pinch of ground Cinnamon

Mix, 5 minutes/ 90/ speed 4.
Set aside in jug, cover and put in fridge.

Bread and Butter Pudding, adapted from Belinda Jeffery's Lemon and blueberry bread and Butter pudding.
Buy a large loaf of the cheapest day old bread from the Supermarket and trim the crusts off.


Butter all slices on one side.
Into TMX bowl place
4 large eggs
1 egg yolk
200 g caster sugar
625 mls of milk
150 mls cream
Slosh of vanilla
Handful of chocolate chips

Mix, speed 4, 30 seconds, leave in bowl .

In a large deep oven proof dish, pour a little of the custard over the bottom.
Place a flat layer of bread slices, not over lapping.
Place a few spoonfuls of chocolate sauce over the bread.
Cut the remaining bread into triangles and place a row of these over the first layer.
Then another layer until all bread is used.
Spoon blobs of chocolate sauce between layers and over and around top layer. See photo.
Pour remaining custard over all the bread.
Sprinkle with chocolate chips
Place an oven dish to weigh down the bread into the custard.
Cover with plastic wrap and refrigerate for 24 hours.

Remove plastic.

Bake in the Center of oven at 180 o C for 50 to 60 minutes.
Bake untill puffed and with the edges of the bread brown. Test with knife by lifting up a slice. There should be no liquid.

If baking in a tin, sit this in an larger tin, that has boiling water poured around it.

Serve with extra chocolate sauce and cream.

Golden Syrup Pudding.

With the TMX, this is tasty, cheap and easy. The inspiration came from the good people at, ourkitchen.fischerpaykel.com It serves 6, but if you like a lot of sauce, then double the sauce recipe and place in a larger baking dish. Sorry no photo at present, as we gobbled it all up.


1 1/4 cups of flour
1 1/2 teaspoons of baking powder
25 g. butter
1/4 cup of milk
Finely grated zest of 1/2 lemon
1/4 cup of water


3 Tablespoons of Golden Syrup
25g. butter
2 Tablespoons of sugar
1 cup of water


1 Tablespoon of brown sugar
2 Tablespoons of chopped nuts. (I used almonds)


Preheat oven 190c.

Add flour and baking powder to TMX bowl and zap for a few seconds.
Add first measure of butter and zap for a few seconds until it looks like crumbs.
Add milk, lemon zest and water, and on REVERSE mix until it comes together
Scrape out of TMX bowl into greased baking dish. Doesn't have to be even.
Wash out TMX bowl.
In TMX bowl add Golden Syrup, butter , water and sugar, cook for 10 mins at 100, speed 1.Do NOT add topping yet) Pour syrup over mix in baking dish.
Pop into oven.
Cook for 5 to 10 mins., or until sponge rises up over sauce.
Remove from oven and sprinkle with brown sugar and chopped nuts. Return to oven.

Total cooking time is 30 mins.

Serve with milk or cream.

Self Saucing Banana Butterscotch Pudding.

I was looking for a hot pud that the Grandchildren and adults would like. I found this recipe in the June/July 2010 "Dish", publication. This pud has a nice balance between the Banana, sultanas and orange rind. No one flavor dominates the other. It is also very easy to make in the TMX.

Heat oven to 180c.

1 banana sliced into the bottom of a 6 cup oven- proof dish.

Into TMX bowl place 1/3 cup of BROWN SUGAR and RIND OF 1 ORANGE. Zap 10 sec. on speed 7
Add to bowl,1 VERY RIPE BANANA, 3 TABLESPOONS OF MELTED BUTTER, 1EGG, and 1 CUP OF MILK.
Zap 10 seconds on speed 7.
Add 190g S.R. FLOUR, 1/2 teaspoon of CARDAMON, 50g SULTANAS.
Mix on bread function for 20 secs. Check to see that all is combined.

Pour over sliced Banana in dish.

In a jug, combine, 1CUP OF BOILING WATER. 1/2 CUP OF BROWN SUGAR, and 2 TABLESPOONS OF MELTED BUTTER.

Pour this over the pudding. If poured over a spoon, it will not make a hole in the pud.

Cook in preheated oven 180c for about 40 mins. Test to see that center is cooked.

TIP. Cook in a flat dish as the crust is particularly nice.

Serve with cream or icecream.

Pear and Ginger Puddings

This is for those who like Ginger. The original recipe was for 8 individual puddings.
I made 1 large one and it will serve between 8 to 10 people. I have adapted it from a recipe on Taste.com.au. You could easily make 1/2.

4 or 5 medium sized pears, peeled ,cored and sliced, and cooked in a little water with a Tablespoon sugar. Or a 425g tin of pear halves, drained.
185g. unsalted butter, cubed.
3/4 cup of caster sugar
2 Tablespoons Golden Syrup
1 Tablespoon of ginger in syrup
3 eggs
100mls. milk
280g. self-raising flour

Set oven to 200c,

Place drained pears in large oven proof dish
Into TMX bowl place butter and sugar, golden syrup and ginger, mix 25 seconds on speed 5.
Scrape down sides of bowl and add eggs,mix 15 seconds on speed 5.
Add milk and mix 5 seconds on speed 5.
Add flour, mix on REVERSE, 30 seconds,speed 5, scrape down bowl and mix another 5 seconds on speed 5.

Pour over pears in dish.

For large pud. bake at 200c. for 20 mins, then lower heat to 160c. for 25 mins.
Test to see it is cooked in the center.

For small puds cook for 20 mins at 200c.

Pears could be replaced with apple or quince

Serve with cream or ice cream.
Can be frozen after cooking, reheated in microwave.

Caramel apple pudding

With the temperature at about 5 degrees, it is time for nice hot puddings. This recipe, adapted for Thermomix, from one of "Taste.com.au", fits the bill nicely.

3 large golden delicious or Granny Smith apples, peeled, cored and sliced.
125g. plain flour
1 teaspoon baking powder
125g. caster sugar
100mls. milk
70g. butter, melted
1 egg

100g. raw sugar
75mls. golden syrup
150mls. hot water

cream to serve

Preheat oven to 180c.
Lightly butter a 1.25 litre baking dish
Place apples in dish
Place into TMX bowl, egg, sugar and milk and zap for 15 seconds at speed 5.
Add butter, flour and baking powder. and mix, 30 seconds speed 4.
Spread mixture over apples, wash out bowl.
Put raw sugar, golden syrup and hot water into bowl and mix 3mins, varoma temp and speed 5 until mixture boils .
Pour over pudding batter in dish.
Cook 40 - 45 mins. and until brown on top. Test with skewer to see it is cooked.

Makes 4 generous serves
.

Novel Apple Pud.

This recipe has been a favorite in our family for years. Aunty Glad would make it and we would line up for seconds. I like it with cream, but others like it with ice cream. This recipe is really improved by making in the Thermomix as the mixing of the flour, sugar and butter, before adding the water is important. This allows a smooth sauce to develop around the apple rings.

4 cooking apples, peeled, cored and cut into thick rings (3 from each apple)
3/4 cup of sugar
1 Tablespoon of butter
2 Tablespoons of Self Raising flour
1 cup of cold water.

Place apple rings into a baking dish in a single layer.

Place sugar, flour and butter into TMX bowl and zap on speed 7 for 20 seconds.
Add water and mix
, speed 7 for 10 seconds.
Pour over apple rings.

Bake in oven, 200 until light brown on top and a jelly forms around apple rings.

If the apples are extra large, prepare in the same manner, but double the sauce.
,

Pineapple Date Meringues

Pineapple Date Meringues



This easy sweet can be served hot or cold. It can be baked early in the day and reheated.

1 tin of sliced pineapple thins. (8 slices in the tin)
30g butter
30g brown sugar
60g dates
2 large or 3 small egg whites
2 + 1 Tablespoons of caster sugar
1 lemon, juice and rind


Remove rind from lemon and drop on to moving blades. Speed 7.
Add dates. and zap for 4 seconds at speed 7
Add sugar, butter and lemon juice and mix at speed 4 for 10 seconds, or until a smooth paste is formed
Put aside , and clean bowl thoroughly
Whip egg whites, with butterfly (no sugar) speed 4 for 3 - 4 mins.
Fold 2 Tablespoons of sugar in when TMX has stopped

Stack 2 slices of pineapple on top of each other. (4 x 2 )
Fill holes with date mixture.
Cover with meringue, and sprinkle remaining 1 Tablespoon of caster sugar over meringue.

Place in very hot oven to set meringue and brown tops. Watch so that they don't burn.

Waffles made with coconut oil and coconut flour

Waffles made with coconut flour and coconut oil.





These waffles are made with coconut oil and coconut flour replacing some of the white flour and all of the butter. They were cooked on an electric (sunbeam) waffle iron. I cooked some, light brown for heating in the toaster for breakfast, and some cooked fully to eat for tea.

1 1/2 cups of S.R. flour
1/2 cup of coconut flour
3 eggs
50g. of coconut oil
3/4 cup skim milk
1 1/4 cups water
1/4 cup sugar
Place all in TMX bowl, zap for30 sec., speed 7

Check that it is well mixed, if not scrape down and give the mix 10 more seconds.
can be used immediately or kept in fridge for 2 days.

Xmas Pud

Makes 25 plus serves.
500g. raisins
500g sultanas
125g dates
125g currents
185g peel
125g cherries
125g slivered almonds
500g fresh bread crumb
1/2 cup or more of brandy
500g light brown sugar
500g butter
10 eggs
4 grated carrots
1 1/2 teasp. spice
3 Tablesp. golden syrup
1 1/2 teasp. sea salt
125g plain flour


Soak fruit in brandy over night.
cream butter and sug. in T.M bowl,after zapping the sugar and adding room temperature butter.
Add eggs one at a time, and beat to incorporate.
Tip soaked fruit into a VERY LARGE bowl, then mix every thing else in by hand.

This can be separated into several small bowls or at least 2 bowls.
Boil for 5 hours in well sealed basins.

notes
Peel and cut carrots into chunks, "grate" in T.M. until fairly small , but not mash.

Fruit can soak for as long as you like, but more than 12 hours.

I line the basins with oven bags. When the puddings are cooked and cool, I remove them from the basins they were cooked in, still enclosed in oven bags and then vacuum seal them. I keep them in the frige.

The puddings need to be reheated on Xmas Day. If large ,for 1 1/2 hours. If small for 3/4 hour or if they are the size that will serve 4 , then 4 mins. in the microwave will do.

The puds that are vacuum sealed can be simmered for up to an hour.

Sounds like a lot of fiddle but I usually make them over a couple of days in winter when it is too cold here to go out side. I also do the 5 hour boil on the combustion heater.

This pud has a loose texture and lovely flavour.