Thursday, February 26, 2015

Lemon Bliss Balls

Weigh into TMX bowl,
1 cup of cashew nuts
1 cup of coconut
Zest of 2 lemons, juice of one lemon
2 tablespoons of Maple Syrup or liquid sweetener of choice.
1 teaspoon Vanilla.

Mix on speed 7 until it all comes together. Watch through hole in lid.
Roll into balls and then into extra coconut.
I used a small 3 cm ice cream scoop.
Store in fridge or freeze.

Saturday, February 14, 2015

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.
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.

Monday, February 9, 2015

Coconut Sorbet

Delicious and simple,and gluten free ,dairy free and egg free.  Perfect for sweets after a meal and perfect following an Indian Banquet..
Although I churned this in an Ice Cream machine, I think it could be frozen in ice block trays and then zapped in the Thermomix.

Ingredients, slightly changed from original recipe by recommendation from Forum members.

1 cup sugar
1/2 cup water
1 tin of Coconut Cream, tipped in a 2 cup container and made up to 2 cups with water or coconut milk.
1/2 cup extra water
2 Tablespoons of FRESH lime juice.   Taste it, you might like to add more.


Dissolve sugar in water in TMX bowl and boil for 1 minute.
Add rest of ingredients to bowl and zap to combine.
Chill in fridge, and the process in Ice Cream Machine.
put in container and freeze.

mine was easily scoopable after being frozen.