Marmalade , dried sour cherries and oat bread. For BREAD MACHINE .

 If you have an electric Bread Machine I implore you to make the loaf. I have given this recipe to many people and everyone loves it. It is similar to a fruit loaf only has  more background flavour and more substantial because of the oats. Beautiful toasted. 

Inspiration for this recipe is from ‘ Bread Machine Magic’ by Linda Rehberg, Lois Conway. I have adapted the recipe to Australian conditions. I downloaded the Book from Kobo, a reading platform. 

Ingredients

1/2 cup ( 65g ) Rolled oats

1 cup milk

1/2 cup ( 130 g ) Orange Marmalade 

1 dessertspoon butter

1 teaspoon salt

2 cups Bread flour.1 1/2 teaspoons of active yeast 

2 handfuls of dried sour cherries or dried  cranberries or currants or raisin .

Method

Place all ingredients EXCEPT dried fruit into machine bucket in order listed. 

Set machine for basic, 3 hours and 20 minutes. Medium crust. 

Add dried fruit at beep .

Remove and cool on rack. 

Brazilian cheese puffs

 These are easy and delicious little nibbles. 

Ingredients 

70 g cheese.  Cheddar or Gruyère or Parmesan 

60 g EVOO 

170 Arrowroot flour

1 teaspoons salt 

Method

Heat oven to 400 degrees

Lightly grease a small muffin tin with oil

Grate cheese in TMX or on grater

Add rest of ingredients and mix to a smooth dough.( speed 4 10 seconds)

1/2 fill muffin tins 

Bake 15 to 20 minutes or until well risen and light brown.

Remove from tin and cool on rack.

Notes.

Best eaten warm. Can keep and refresh in Air Fryer for 1 to 2 minutes. 

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.