Rhubarb Tart

This recipe is adapted to TMX from Alain Ducasse's book, ' Nature'. It is simple and delicious.
Ingredients
Fresh Rhubarb, washed and cubed. 250 to 300g
1 sheet of ready rolled Puff Pastry.
100 g castor sugar
90 g yoghurt
45 g ground Almonds
1 egg
1 teaspoon vanilla
2 thin discs of green ginger.

Set oven to 200 o C

Method
Cover Rhubarb with 50 g of caster sugar and let stand for 15 minutes to draw out some of the water.

Lay one sheet of Puff pastry on a baking paper lined baking tray.
Roll the edges in and pinch corners.
Prick base with fork
Line base with baking paper and cover with baking beads or dried beans.
Bake 20 minutes, 200

Drop ginger on to blades spinning, speed 7, 15 seconds. Scrape down

Add Into TMX Bowl
Yogurt, 90g
Ground Almonds, 45g
1 egg
20 g caster sugar
1 teaspoon of vanilla
. Mix speed 4/ 10 seconds.

When base has cooled and baking beads removed, fill base with almond mixture, spreading evenly to edge.
Drain Rhubarb and scatter evenly over Almond mixture.
Sprinkle with remaining 30 g sugar
Bake at 180 o C for 20 minutes.

Serve warm or cold

Notes,
Apricots, Nectarines or Peaches could replace the Rhubarb.
Serves 4 generously
Could leave the ginger out and add cinnamon.
Almond filling and Rhubarb can be prepared the day before.
Original recipe has 250 g of Puff Pastry. I prefer the thin and crispy using 1 sheet.
This is a photo of the second Tart I made.  I added Raspberries as the Rhubarb was pale.

« Last Edit: Today at 09:49:48 pm by achookwoman »

Sour Dough Pancakes

These are just the best pancakes.  Not quite as thin as crepes,  but not stodgy like some pancakes.  They can be used as a base for sweet or savory food. There are quite a few suggestions for fillings on forumthermomix

Serves 4

In to TMX bowl add 15g. butter, 5mins/ temp 50 /speed 1.
Then add,  in order listed, 170g. milk
                                      3 eggs
                                      120g Sour Dough Starter
Mix 10 sec/ sp 5
Add 1/2 teaspoon of salt ,  and 100g plain flour.
Mix 10 sec/sp 5
Stand at room temp for 30 mins.

Heat frying pan and lubricate with butter.
Cook until golden, flip,  cook other side.

Lubricate between each pancake.

Emperor's Pancakes. Kaiserschmarrn

While in Vienna, at the Hotel Kaiserin Elizabeth, these pancakes were served for breakfast. I later discovered that they can be eaten at Lunch, as a main course or as a Dessert for Dinner . Anna Tomacek, 'Viennese Specialties", suggests serving them with stewed apple,or other stewed fruit. With fruit, this would serve 8. I served them with mixed berry Jelly and a little cream. This is easy and quite different to any other pancake.

Soak 60g Sultanas in 20g of rum or orange juice. Set aside

In TMX bowl place
Rind of 1/2 lemon and 20g caster sugar, grind speed 7 for 20 seconds.
Add, 150g of plain flour,pinch of salt.1/2 teaspoon vanilla.3 egg yolks,120g milk, Mix , speed 3 for 20 seconds. Let stand for 20 to 30 mins. ( I left this in the TMX jug.

While it is standing whip the 3 egg whites in a large bowl, adding 20g. caster sugar when stiff. Fold in 60g of ground almonds, (optional) Just prior to cooking, tip batter over egg white mix and fold in.

Melt 60g of butter in a large frying pan. ( I used a 27cm. non stick pan.)
Tip in mix and scatter sultanas over top. Cook over medium heat, WITH LID ON.
When bottom is slightly brown , turn pancake over. It will break up, but this is OK for as it continues to cook you will pull the pancake apart into 3/4 cm pieces. Keep turning over until cooked. Serve Hot. Place in serving dish and sprinkle generously with Icing sugar. Serve with stewed fruit or Jam and cream.

This could be prepared before the main meal and kept warm. However the cooking process is very quick so can easily be cooked while family/guests wait.

Berry Shaker Quaker Pudding

This light hot Pudding, with the interesting name, is based on the 18th. century Quaking puddings. The mixture separates gently as it bakes, producing a souffled topping, creamy set custard in the middle, and a fruit studded sauce at the bottom. A shallow baking dish, such as a lasagne or gratin dish is suitable.

400g - 500g either mixed or single variety of berries
1 Tablespoon of fruit vinegar, apple is OK.
15g. butter to coat the dish
400mls. milk
3 large or 4 small eggs
50g. caster sugar
45g. plain flour
1 dessert spoon of cornflour,

Separate eggs.
Place in TMX bowl, egg yolks. milk, caster sugar and plain flour. Zap on speed 5 for 10 seconds. Set aside in bowl.
In buttered dish, place berries and allow to defrost, sprinkle over the vinegar and the cornflour, stir gently .
In a large bowl beat the egg whites until firm peaks form.
Gently pour over 1/4 of the batter from the TMX bowl and gently fold in, tip in the rest of the batter.
Pour the batter over the berries.

Bake in an oven at 190c. for 35 mins. or until the batter is puffy, golden and firm to touch.
Serve hot with cream.

If you use frozen berries, let them defrost before pouring the batter over.

Makes 4 generous serves.

Queen of Puddings

This is one of those old fashioned desserts. It is easy, inexpensive in that you have most of the ingredients on hand, and uses fresh bread crumbs. It is also flexible in that you can make the middle layer to suit what you have on hand. It is traditionally made with lemon butter, but today I didn't have any so I used what I had, which was raspberry jam and the last of the Autumn raspberries. I have been thinking of making it for some time but was undecided as to whether to cook the custard first or pour the uncooked custard mix over the breadcrumbs and then cook it. Thermomixer solved the problem for me today when he posted his B&B pud, Aussie Style. He cooked it in the Varoma.


50g. sugar
Peel of 1/2 a lemon.
185g. milk
65g. cream
2 egg yolks
1 cup of fresh white breadcrumbs

Filling layer, e.g. lemon butter, jam, cooked rhubarb, fruit-cooked or fresh.

2 egg whites
30g caster sugar


Zap lemon peel with sugar on TMX bowl
Add milk,cream, egg yolks, mix 15 sec. on speed 3.
Select a heat proof baking dish that will fit into the Varoma, and will accommadate the breadcrumbs and the mix in the bowl. ( about 350g )
Place the bread crumbs into the dish and pour over the contents in the TMX bowl.
Cover the baking dish with glad wrap, and place in Varoma, I put an egg ring under the baking dish so that plenty of steam would circulate around the dish.
Place 750g of warm water in the bowl, Varoma temp. for 20 mins. speed 3
Place Varoma on TMX and steam
After 20 mins. check that custard is set, ( it will set up after you remove it from Varoma)
Remove glad wrap, let stand for 5 to 10 mins. During this time you could beat the egg whites until stiff adding the caster sugar gradually.
When the custard has set up a little on standing, spread a thin layer of filling over the custard.
Spread the egg whites over the filling, covering right up to the edge of the baking dish.
Place in a preheated oven 200, to set the egg white and lightly brown the top.

This makes 4 generous serves.

The custard could be flavored with spices instead of the lemon zest.

Best Pavlova

This pavlova is made with the addition of boiling water, added to the mix in the bowl.. It is best cooked in a cake tin with a removable base. Photos to follow ! I have been making this for years, but this time made just 1/2 the recipe as the full recipe feed 12 easily.

4 egg whites
1 teasp. of corn flour
1 teasp. vinegar
1 teasp of vanilla
1 1/2 cups of caster sugar
4 Tablespoons of boiling water
Set oven at 160
In bowl of THM with butterfly place all the ingredients except the water.
Set time for 15 mins, and turn on speed to 4.
Immediately pour in the 4 Tablespoons of boiling water, and beat for 15 mins.

Prepare cake tin by spraying with Canola oil. place tin on oven tray.
After 15 mins. ( the mix will still be very slack), pour into tin.
Cook in oven at 160 for 15 mins., turn oven down to 125 and cook for another 1 hour and 45 mins.
Remove from oven and cool. Run a knife around edge and remove side of tin, leave on base.
Cover and fill as required.

This does not give as much marshmellow in the center as the conventional method, but I feel a satisfactory amount.
I will experiment a little more and see if I can improve this I would like the hear some feed back, and any innovations.