Marie-Helene’S Apple Cake

 This simple Apple Cake is adapted from Dorie Greenspan’s recipe to TMX. 

Dorie stresses the need for 4 different types of Apple.  After making the cake several times I  agree that the different Apples make this a stand out recipe. There is just a hint of Rum which lifts the minimal amount of cake. 

Peel, core and dice the apples.  Mix the cake batter in the TMX. Pour batter over apples and fold all together. Tip into lined baking dish. Keep at room temperature for up to 3 days. Serves 6 to 8. 

Ingredients 

4 large Apples, different types if possible.

115 g butter, melted and cooled

95 g sugar

2 large eggs

3 dessertspoons of Dark Rum

1 teaspoon vanilla

95g plain ( all purpose ) flour

3/4 teaspoons baking powder

Pinch of salt

Method

Peel and core apples.

Cut each apple into 24 cubes. 

Place in large basin. 

Place sugar and eggs in TMX bowl and beat 1 minute/ speed 4

Add Rum and Vanilla, beat 1 minute/ speed 4.

Add flour, baking powder and salt and mix, 30 seconds/ speed 4

Add cooled butter, mix 30 seconds/ speed 4.

Pour batter over Apples and fold in until all Apples are coated in batter. Tip into a lined 20 cm baking dish. 

( I lined the base with baking paper and brushed sides with cake release. ) 

Bake 50 to 60 minutes in preheated oven, 350 F / 175 C. 

Slip a knife around the edge of cake to make sure no Apple is stuck to the dish. 

Serve as is or with custard, or cream or ice cream. 

Will make 10 cup cakes , baked in well oiled cupcake tray. 175 degrees , 20 minutes. 

All Bran, fruit and nut loaf

 This is a large loaf and slices into 18 generous slices.   I baked it in a bread tin with lid and removed the  lid 1/2 way through. 

I added cubes of  preserved ginger to the fruit mix and it lifted the loaf taste profile. I also added dried Apricots ,  Dates and dried Sour Cherries. 

The approximate calories per slice  170

                            Carbs per slice 23

Ingredients and method

2 cups All Bran

2 cups milk

2 dessertspoon Golden Syrup 

SOAK ALL TOGETHER OVER NIGHT,  then

Add 1 cup of mixed dried fruit , stand for 1 hour.

Tip all above into TMX bowl, mix reverse , speed 4 , 10 seconds. 

Add 2 cups SR flour, 

1/2 cup Raw caster sugar

1 cup chopped Walnuts

1 generous teaspoon of mixed spice. 

Mix, speed 4 until all flour is mixed in. (10 seconds approximately)

Pour into lined tin and cover. Remove cover 1/2 way through.

Bake at 160 ff , 1 hour and 10 minutes. 

Test with veggie knife, if not cooked bake a further 10 minutes. 

Ginger Sponge, made in Thermomix.

 My hairdresser requested a Ginger Sponge for Christmas. I have never made a traditional sponge as my Mum was the Queen of Sponges. Especially the Passion Fruit one. 

I did a test run in my 50 year old Kenwood. However smoke started to billow at the end of 20 minutes. So I consulted Cookidoo in my new 6. 

I took the recipe from Cookidoo and substituted some of the flour with the ginger spices. Excellent result and far easier, ( no triple sifting of dry ingredients or adding sugar gradually ) 

Pre heat oven 350 degrees.

Brush the sides and base of  1cake pan ,  22 cm x 7 cm with cake release or butter

Line the base of  cake pan with baking paper.  

The cooked cake will fill the pan. 

Ingredients 

Ginger mixture

2 teaspoons cocoa

2 teaspoons ground ginger  

1 teaspoon cinnamon

1/2 teaspoons of cream of tartar

Mix together in small bowl and then push through a fine strainer into another room bowl. 

Set aside. 

4 jumbo eggs, ( I used 5 large )

125g caster sugar

1 teaspoon vanilla

128 g plain flour ( you won’t use all )

1 teaspoon of baking powder

Pinch of salt.

Method

Insert butterfly and add, eggs, sugar and vanilla.

Beat 6 minutes/100 degrees/ speed 4

Then beat,  6 minutes/ speed 4

Set scales and add ginger mixture.

Add  baking powder and enough flour to weigh a total of 128 g. ( you will have a little flour leftover. )

Mix 4 seconds/ speed 3. 

Remove butterfly and gently stir flour into mixture with spatula. 

Pour into pan.

Bake 20 to 25 minutes. Test with wood skewer. 

 ( under cooked will sink in the middle, over baked will be dry )

Run knife around tin and leave in tin for 10 minutes before removing. 

Allow to cool completely before cutting  in half horizontally. 

Notes. 

Use eggs at room temperature 

For an extra ginger hit , I minced some preserved ginger with lemon juice then added pure icing sugar to spread on top. 

The original Ginger Fluff Sponge is lighter and more fragile in texture. 

Fill with cream.

Oatmeal crisps

 These light crispy oatmeal biscuits are to be included in my Xmas gift boxes. They are a light shortbread biscuit.  You may leave them plain or add a topping of choice. 

Makes 36 using a 1 inch spring loaded icecream scoop. 

This recipe was adapted to TMX from Lovelylittlekitchen blog. 

Ingredients 

1 cup of butter, ( 227 g )

1/2  (cup caster sugar, ( I used Raw caster sugar ) 120g

1 teaspoon vanilla 

1 cup of plain flour, 150g

1 1/2 cups of rolled oats, milled in TMX to a powder. ( 20 seconds , speed 9 ) 135g

Method

Cream butter , vanilla and sugar for 1 minute , speed 4 , scrape down.  Mix for 30 , speed 4 seconds.

Add flour and milled oats. Mix 20 seconds, speed 4. 

Tip into a bowl so that it is easy to scoop out. 

Set oven to 350 f, ( 180 c)

Place 1 inch size balls on lined baking tray. Spread with damp fingers to 2 1/2 inches. 

Bake 10 to 15 minutes or until light brown around edges. 

Let set up on tray.  Then remove to wire rack. Store in Air tight container. 

Nectarine and Blueberry Tart

 

Inspiration for this tasty tart was an item in the Guardian newspaper. Jimmy Barney’s and wife have published a cooking Book.  3 recipes from the book were printed in the Guardian. 

One was for a simple tart. I had leftover custard and Puff pastry, 2 nectarines that refused to ripen and always keep some Blueberries in freezer.  Walnuts always in pantry. 

Process

Line a metal pie dish with puff pastry, rolled thin. Trim

Cover base of pastry with ground Walnuts, ( could use almonds or hazelnuts)

Slice Nectarines from the pip ( about 8 slices from each nectarine)

Fill the gaps with Blueberries.

Pour parcooked custard over fruit. 

Bake at 180 ff until custard is set. 

I used Auto Fruit Flan setting on my Miele Combi oven. 

Notes. 

Apricot, Peaches or Pears can replace the nectarines. 

The custard recipe is that used for Portuguese Custard Tarts on this blog. 

Pumpkin Ravioli, made with Wonton wrappers

 

Pumpkin filling, made with mashed roast pumpkin and spring onion tops , with a pinch of nutmeg. Served with brown butter with sage leaves. 

Tips

Lay even number of wrappers on bench.

Brush each alternative one with egg wash.

Use small spring loaded icecream scoop and place a scoop into the center of the egg washed wonton. ( about a teaspoon )

Cover with unbrushed wrapper, excluding as much air as possible. 

Press firmly to seal.

Can trim edges with pastry wheel. 

Cover in single layer with damp tea towel. 

To cook

Bring large pot of salted water to a simmer boil. Carefully add ravioli. 4 at a time.  When they float to the top give them an additional minute. 

Scoop out and place on warmed dish while the remaining are cooked. 

They can be frozen in a single layer and frozen. Cook from frozen. 

Fillings. 

Use what you have available.  Jamie Oliver has an extensive list for dumplings. 

Keep several packs of square and round wonton wrappers in the freezer. 

Puff pops

Tasty finger food. 

Ingredients 

1 sheet of puff pastry, ( fat reduced ok )

1 cup of filling.  I have tried 3, all successful. 

Method. 

Defrost puff pastry. 

Spread filling to edges.

Roll a tightly as possible, without pushing filling out. 

Place in fridge for 20 minutes to firm up. 

Slice into 12 pieces. 

Place on lined baking tray. Cut sides up. 

Bake at 200 ff. For 10 to 15 minutes.  Air Fryer ok. 

Serve hot/ warm. 

Notes

I have tried 3 fillings, all successful. 

Spring onion and Parmesan ( at top of page )

Spinach, feta and spring onion.

Quince and Apricot spread with chopped Walnuts. ( at bottom of page )