tag:blogger.com,1999:blog-349402022024-03-07T07:17:21.108+00:00Kitchen DelightsHome Cooking, Cookery Books, Gadgets and Product ReviewsMaggiehttp://www.blogger.com/profile/01507779981002229597noreply@blogger.comBlogger477125tag:blogger.com,1999:blog-34940202.post-56862154942069090702018-03-08T19:19:00.000+00:002018-03-08T19:19:15.689+00:00Sliced Plum Frangipane Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2aQ0VXvRFmyv_CB0rKPJ7aqR33V14ovXnIIGPxWT9YcZZ1AK76iAtJX65aQ0yBTvvyd_qJmkxFTgdFRJbK3n79DPeMur2csFOZntIYEzmaJmOS3hEWyTQe9pHY5l4CO5hUgONMA/s1600/Plum+Frangipane+Tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1096" data-original-width="1135" height="618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2aQ0VXvRFmyv_CB0rKPJ7aqR33V14ovXnIIGPxWT9YcZZ1AK76iAtJX65aQ0yBTvvyd_qJmkxFTgdFRJbK3n79DPeMur2csFOZntIYEzmaJmOS3hEWyTQe9pHY5l4CO5hUgONMA/s640/Plum+Frangipane+Tart.jpg" width="640" /></a></div>
<br />
I bought a punnet of plums from Aldi, these were an impulse purchase based on price and the fact that the plums looked so pretty! There were only 5 plums and I decided that cutting them up into slices was the way to go.<br />
<br />
The buttery pastry base is easy to make and likewise with the frangipane topping. I was slightly concerned the plum slices would sink but amazingly they stayed on top to show how bright they are. I sprinkled over some flaked almonds and crushed over a few amaretti biscuits.<br />
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I made the same <a href="https://kitchen-delights.blogspot.co.uk/2016/12/plum-frangipane-tart-with-crushed.html">plum frangipane tart</a> sometime back but using halved plums.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWW41RSgf9dGcuVDjH2fsi0hG7ivQAKwF_QbQsYDn8WFhTOnECa8WbD_FBkxhYuAJJuhORElt2SCOJWrnObwKja8kXfIHL5oUwpgewevdeNPW4ByqQDl36DFKv4k0_SvvCIi30Q/s1600/Plum+Frangipane+Tart+sliced.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="870" data-original-width="1315" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWW41RSgf9dGcuVDjH2fsi0hG7ivQAKwF_QbQsYDn8WFhTOnECa8WbD_FBkxhYuAJJuhORElt2SCOJWrnObwKja8kXfIHL5oUwpgewevdeNPW4ByqQDl36DFKv4k0_SvvCIi30Q/s640/Plum+Frangipane+Tart+sliced.jpg" width="640" /></a></div>
<br />
<i><b>Thermomix Instructions in Italics</b></i><br />
<br />
<b>You will need:</b> Oblong deep fluted tart tin with loose base.35cmx10cmx3cm <br />
<br />
<b>For the pastry:</b><br />
<ul>
<li>175g plain flour, plus extra for dusting</li>
<li>75g cold butter, cubed</li>
<li>25g caster sugar</li>
<li>1 medium egg, beaten with 1 tbsp cold water</li>
</ul>
<b>For the filling:</b><br />
<ul>
<li>75g butter, softened</li>
<li>75g caster sugar</li>
<li>2 eggs, beaten</li>
<li>75g ground almonds</li>
<li>2 tsp plain flour</li>
<li>½ tsp almond extract</li>
<li>5 plums halved, stoned and sliced</li>
</ul>
<b>For the topping:</b><br />
<ul>
<li>Crushed Amaretti biscuits</li>
<li>Flaked Almonds</li>
</ul>
Place the flour and butter in a food processor and whiz to a breadcrumbs consistency. Add the sugar whiz then add 3 tablespoons of the egg and water mixture. Whiz until the dough just comes together.<br />
<i>Place the flour, butter, sugar and 3 tablespoons of the egg and water mixture into the TM jug 20 Secs/Speed 4.</i><br />
<i><br />
</i> Chill the pastry for 30 minutes. Remove from the fridge and allow to come to room temperature. Roll the pastry out on a lightly floured surface and line the tin,<br />
<br />
Preheat the oven to 190°C/170°C fan/ Gas 5 and place a large heavy baking sheet inside on the oven rack to heat up.<br />
<br />
Prick the base of the pastry all over with a fork, now chill in the fridge for 30 minutes.<br />
<br />
Line the pastry case with crumpled baking paper and spread over a layer of baking beans. Bake for 10 minutes. Remove from the oven and remove the baking paper and beans. Return the part baked pastry case to the oven for 10 minutes until light golden brown. Leave the pastry case in the tin to cool on a rack.<br />
<br />
Now make the frangipane filling by placing the butter and caster sugar into the food processor, whiz briefly. Add the ground almonds, flour, eggs and almond extract. Whiz again until smooth.<br />
<i>Add the butter, caster sugar, flour, ground almonds, almond extract and eggs to the TM jug 1 min/speed 3.</i><br />
<i><br />
</i> Reduce the oven to 180°C/160°C fan/Gas 4. Pour the frangipane into the pastry lined tin, Arrange the plum slices cut down side on top of the filling. Scatter over crushed Amaretti biscuits and flaked almonds.<br />
<br />
Bake for 45 minutes until the tart is golden brown. Cool on a rack.<br />
<br />
You may also like:<br />
<a href="https://kitchen-delights.blogspot.co.uk/2016/04/plum-and-pear-slice.html">Plum and Pear Slice</a><br />
<a href="https://kitchen-delights.blogspot.co.uk/2015/06/raspberry-almond-and-custard-cake-recipe.html">Raspberry, Almond and Custard Cake</a><br />
<a href="https://kitchen-delights.blogspot.co.uk/2015/03/blueberry-and-lemon-drizzle-mini-loaf.html">Blueberry and Lemon Drizzle Cakes</a><br />
<br />Maggiehttp://www.blogger.com/profile/01507779981002229597noreply@blogger.comtag:blogger.com,1999:blog-34940202.post-27518628952414225002018-02-25T21:33:00.001+00:002018-02-26T10:29:06.052+00:00Mixed Seed Loaf<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3b1d2Zlr7hRZKuazM12BtyOz5uVk57KIHIghqAFnda0p2CKaGHl84RlG-YkjBCFxlpNS6a6qvJmipB8f8yXKmrjMg1JgOyohLhsCEqDlFY4BEy950WoRq_Li0NOAbc4v9fbWWQ/s1600/+Mixed+Seed+Plait+2+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mixed Seed Loaf" border="0" data-original-height="1023" data-original-width="879" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3b1d2Zlr7hRZKuazM12BtyOz5uVk57KIHIghqAFnda0p2CKaGHl84RlG-YkjBCFxlpNS6a6qvJmipB8f8yXKmrjMg1JgOyohLhsCEqDlFY4BEy950WoRq_Li0NOAbc4v9fbWWQ/s640/+Mixed+Seed+Plait+2+3.jpg" title="" width="550" /></a></div>
<br />
It's Real Bread Week - there is nothing more satisfying than making your own bread, I'm not an expert bread maker but make my own week after week.<br />
<br />
This recipe is full of flavour using sesame seed oil, and honey as a sweetener. A mixture of white and wholemeal strong flour ensures the bread isn't heavy and gives a light crumb.<br />
<br />
I made my loaf into a twisted shape which whilst not perfectly formed doesn't make a jot of difference to the end result. After all, home baking isn't about making everything look Instagram perfect or production line perfect, it's home cooking in the kitchen and enjoying the process of making a loaf of bread.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgl1MrG0Wjhu6-YUmbPbM_YlZQn-jeeZBr3IIR-iW-eTudoYAKalGThyWg5KrwePbo7pORtt_QAZNyjCVQIydX3UyNEi_5yffir7VSoG7Vg-PElIiAF1wOcMmot8cN6OlIyDIQg/s1600/Mixed+Seed+Plait+Thermomix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Twisted Mixed Seed Loaf" border="0" data-original-height="1004" data-original-width="967" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgl1MrG0Wjhu6-YUmbPbM_YlZQn-jeeZBr3IIR-iW-eTudoYAKalGThyWg5KrwePbo7pORtt_QAZNyjCVQIydX3UyNEi_5yffir7VSoG7Vg-PElIiAF1wOcMmot8cN6OlIyDIQg/s640/Mixed+Seed+Plait+Thermomix.jpg" title="" width="616" /></a></div>
<br />
<b><i>Conventional Method in Italics</i></b><br />
<br />
<b>Thermomix Recipe</b><br />
<ul>
<li>7g Easybake yeast</li>
<li>320g water</li>
<li>250g strong white flour</li>
<li>250g strong wholemeal flour</li>
<li>1 tsp salt</li>
<li>1 tbsp sesame oil</li>
<li>1 tbsp clear honey</li>
<li>85g mixed seeds</li>
<li>Extra seeds for sprinkling</li>
</ul>
<b>You will need: </b>a large shallow baking tray lightly floured<br />
<b><br />
</b> <b>Method</b><br />
<br />
Add the yeast to the jug with the water 2 min/37°C/speed 1.<br />
<br />
Add the sesame oil, honey, salt and flour. Knead 4 minutes. Add the seeds, dough setting 2 minutes. Leave in the jug with the lid and measuring cup in place. Prove for1 hour or until double in size.<br />
<br />
<i>Measure out the water and heat to tepid. Make a well in the centre of the flour. Pour in the water, sesame oil, honey and salt. Place the dough hook onto the stand mixer and mix on slow until a dough forms. Continue kneading on a medium speed for 8 minutes until smooth. Add the seeds and continue kneading for another 2 minutes until the seeds have been worked in. Or alternatively, remove the dough from the mixer, add the seeds and knead them in by hand. Place the dough in large greased basin, cover with clingfilm and leave to prove until double in size.</i><br />
<br />
Turn the dough out onto a lightly floured silicone mat. Cut the dough into 2 equal pieces and roll into ropes about 40cm (16”) long. Lay one on top of the other to make an “X” then twist them together tightly. Tuck the ends under and press to seal.<br />
<br />
Place onto the floured tray. Cover loosely with greased clingfilm and leave to rise until double in size. Brush the top gently with water and sprinkle with the reserved seeds. Preheat the oven to 200°C.<br />
Bake for 30 to 40 minutes until golden has a good crust. Transfer to a wire rack to cool.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv16jZ9NWhgsEc8Wl_WjX4HLkGDTxA5i4qb4CRxi9TXBjhyRxJqIUQIq7RyVQSwj8Q_-6F7DWtpuKlOJso9DztwbEQYVMiPNIRCEAePND1OmKwgt3EB59oIGOTKcng8eQ7uwYrvA/s1600/+Mixed+Seed+Plait+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sliced Mixed Seed Loaf" border="0" data-original-height="770" data-original-width="1049" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv16jZ9NWhgsEc8Wl_WjX4HLkGDTxA5i4qb4CRxi9TXBjhyRxJqIUQIq7RyVQSwj8Q_-6F7DWtpuKlOJso9DztwbEQYVMiPNIRCEAePND1OmKwgt3EB59oIGOTKcng8eQ7uwYrvA/s640/+Mixed+Seed+Plait+2.jpg" title="" width="640" /></a></div>
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<br />Maggiehttp://www.blogger.com/profile/01507779981002229597noreply@blogger.comtag:blogger.com,1999:blog-34940202.post-40517955207357934572018-02-17T21:30:00.000+00:002018-02-17T21:30:04.983+00:00Eggless Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeP6tkkn_c9B7L3VKxY9jVHwY5yN1_C8a2JW_Phkqh9MpBfWKAXPBTlehVTDrNhXwuLrqYmIT_D85B9JMngA5IPGKBPHKvHV9WcIATsDrP0mDPzA8Y08ALMN1ewxe8Vsd1nrnFOw/s1600/Egg+less+chocolate+cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Eggless Chocolate Cake" border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeP6tkkn_c9B7L3VKxY9jVHwY5yN1_C8a2JW_Phkqh9MpBfWKAXPBTlehVTDrNhXwuLrqYmIT_D85B9JMngA5IPGKBPHKvHV9WcIATsDrP0mDPzA8Y08ALMN1ewxe8Vsd1nrnFOw/s640/Egg+less+chocolate+cake+2.jpg" title="" width="640" /></a></div>
<br />
I was given this recipe by a family member, her grand daughter has in the past been unable to eat dairy products and this is the turn to recipe which is perfect for everyone, including all chocoholics. I've very slightly adapted the recipe. My icing includes dairy but the cake is just as delicious without any topping. The cake is moist, improves and gets quite sticky after a couple of days. We served ours with creme fraiche and it's also fabulous with a dollop of ice cream.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnCHg5IdKPQrhpw9-u_sYnJhXdnEdT0x_HiMqgeYxmmAwru1COZHUKpcgzqgP1pCnDlNiE-Yvuii9OrcLdb9SHXgH4cBrnQY3160LKZNULQhUiFn0G9maoWUiukMH0w6S8u0xszQ/s1600/Egg+Free+Chocolate+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Eggless Choclate Cake with icing" border="0" data-original-height="1002" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnCHg5IdKPQrhpw9-u_sYnJhXdnEdT0x_HiMqgeYxmmAwru1COZHUKpcgzqgP1pCnDlNiE-Yvuii9OrcLdb9SHXgH4cBrnQY3160LKZNULQhUiFn0G9maoWUiukMH0w6S8u0xszQ/s640/Egg+Free+Chocolate+Cake.jpg" title="" width="640" /></a></div>
<br />
<b>Ingredients for the cake:</b><br />
<ul>
<li>188g plain flour</li>
<li>150g golden caster sugar</li>
<li>½ tsp salt</li>
<li>1 tsp bicarbonate of soda</li>
<li>30g cocoa powder</li>
<li>1½ tsp vanilla extract</li>
<li>80ml vegetable oil</li>
<li>1 tbsp white vinegar</li>
<li>235ml cold water</li>
</ul>
<b>You will need:</b> 20cm springform cake tin greased, base and edges lined.<br />
<br />
Preheat the oven to 180°C.<br />
Add the flour, caster sugar, salt, bicarb and cocoa powder to a large bowl. Combine thoroughly.<br />
Make a well in the centre, add the vanilla extract, vegetable oil, white vinegar and cold water. Mix everything together using an electric hand whisk.<br />
Pour the mixture into the cake tin and bake for 30/40 minutes or until the cake is cooked through.<br />
<br />
<b>Icing:</b><br />
<ul>
<li>50g unsalted butter</li>
<li>30g cocoa powder, sifted</li>
<li>2 tbsp milk</li>
<li>200g icing sugar, sifted</li>
</ul>
Melt the butter in a small pan, add the cocoa powder, stir to blend and cook over a low heat for one minute. Stir in the milk and icing sugar, remove from the heat and mix thoroughly. Spread the cold cake with the icing.<br />
<br />Maggiehttp://www.blogger.com/profile/01507779981002229597noreply@blogger.comtag:blogger.com,1999:blog-34940202.post-1513842774123489782018-02-04T19:38:00.000+00:002018-02-04T19:38:08.988+00:00Spicy Red Lentil Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge5hDbrI5B3tx-H4kVWuo69RYmS-v8K5vU7_urbadR0H4uJJ8rLt2asbDS1HFz2IjswWn-zHakzD9EXbmfbtx2sdYN4B04qHVu2BqO9DOIARPLsMK7F4tke0_2-roTzof0jddGEA/s1600/spiced+tomato+and+lentil+soup+Thermomix+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spicy Red Lentil Soup" border="0" data-original-height="749" data-original-width="1220" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge5hDbrI5B3tx-H4kVWuo69RYmS-v8K5vU7_urbadR0H4uJJ8rLt2asbDS1HFz2IjswWn-zHakzD9EXbmfbtx2sdYN4B04qHVu2BqO9DOIARPLsMK7F4tke0_2-roTzof0jddGEA/s640/spiced+tomato+and+lentil+soup+Thermomix+2.jpg" title="" width="640" /></a></div>
<br />
A warming bowl of delicious spicy soup that is quick to make but has a ridiculously long list of ingredients.<br />
<br />
The recipe is very versatile and the sweet paprika can be swapped with smoked sweet paprika, next time I make this soup I'll add a chopped carrot to give a more interesting texture and I'll cut down on the amount of lentils.<br />
<br />
Lentils aren't a pulse I usually cook with but they're only about £1.00 a bag, are super good for you, don't require any soaking and can be used to thicken stews and soups.<br />
<br />
The mixed seeded bread is made in the Thermomix and I'll post the recipe for this over the next few weeks.<br />
<a name='more'></a><br />
The original soup recipe is in the UK Thermomix Basic Cook Book.<br />
<b><br />
</b> <b>Adapted recipe - conventional method below</b>.<br />
<br />
Serves 4<br />
<br />
<b>Ingredients:</b><br />
<ul>
<li>1 red onion peeled and halved</li>
<li>40g olive oil</li>
<li>1 tsp grated fresh ginger</li>
<li>1 tsp coriander</li>
<li>1 tsp cumin</li>
<li>1 tsp sweet paprika</li>
<li>¼ tsp ground black pepper</li>
<li>½ tsp cinnamon</li>
<li>½ tsp turmeric</li>
<li>½ tsp ground coriander</li>
<li>⅛ tsp chilli powder</li>
<li>pinch of chilli flakes</li>
<li>¼ tsp freshly ground nutmeg</li>
<li>750g chicken stock</li>
<li>2 tbsp vegetable stock concentrate</li>
<li>100g red lentils</li>
<li>2 x 400g cans tinned crushed tomatoes</li>
</ul>
<b>Method:</b><br />
Place the onion into bowl with the olive oil and chop for 3 secs/speed 5.<br />
Sauté 3 min/120/speed 1.<br />
Add all spices to the bowl and cook for 1 min/100/speed 1.<br />
Add stock, lentils and tomatoes to TM bowl.<br />
Cook for 25 minutes at 100/reverse/speed 1.<br />
<br />
<b>Conventional Method:</b><br />
Add the olive oil to a deep pan, now add the chopped onion. Cook until the onion is softened but not coloured.<br />
Add the spices and cook for 1 minute to release the flavours.<br />
Add 750ml water and a couple of vegetable stock cubes to the pan. Stir in the lentils and tinned tomatoes.<br />
Cook gently for 25 to 30 minutes or until the lentils are cooked.<br />
<br />
<b>TIP</b>: fresh ginger can be frozen unpeeled, grate whilst frozen.<br />
<br />Maggiehttp://www.blogger.com/profile/01507779981002229597noreply@blogger.comtag:blogger.com,1999:blog-34940202.post-46308636491581236842017-12-18T20:53:00.000+00:002017-12-18T21:00:38.524+00:00Thermomix Soft White Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hQs3fBglitl5bg-GE4Uu3vjDrJzZhEYYMZjChsTg4XkjCVvkXOCliFGLkZ3wbUhHJ3Scj8apKtCS7yZ1WifsphpcodS6Vz2BcJ_5M-rgjOgJD8AUl1r5SBiYpoMFOdtMMU3Psw/s1600/Thermomix+Overnight+White+Bloomer+Loaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hQs3fBglitl5bg-GE4Uu3vjDrJzZhEYYMZjChsTg4XkjCVvkXOCliFGLkZ3wbUhHJ3Scj8apKtCS7yZ1WifsphpcodS6Vz2BcJ_5M-rgjOgJD8AUl1r5SBiYpoMFOdtMMU3Psw/s1600/Thermomix+Overnight+White+Bloomer+Loaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thermomix Soft White Bread" border="0" data-original-height="1069" data-original-width="1531" height="447" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hQs3fBglitl5bg-GE4Uu3vjDrJzZhEYYMZjChsTg4XkjCVvkXOCliFGLkZ3wbUhHJ3Scj8apKtCS7yZ1WifsphpcodS6Vz2BcJ_5M-rgjOgJD8AUl1r5SBiYpoMFOdtMMU3Psw/s640/Thermomix+Overnight+White+Bloomer+Loaf.jpg" title="" width="640" /></a><br />
<br />
There is nothing quite like making your own bread. I've never been one to break out into a sweat kneading bread dough and any piece of kitchen equipment that helps make life easier is okay by me.<br />
<br />
I find it easier to make the bread dough in the evening and then place the covered dough overnight in the fridge. In the morning take the risen dough from the fridge, allow to come up to room temperature for an hour or so, and then remove the air and shape ready for the next prove.<br />
<br />
This is the recipe I mostly use and it will also work perfectly in the bread maker on the dough setting (using instant dried yeast only) or using a stand mixer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2YWSe7Y3Lpa8VICOS0NdyPG7bfVrR_m1Xt41L_Uh4MTGet57fq0EVeWt19-EnacynTgEfzwGjNKxe1B6rFKfoejUGuo8aQKUbX91DR5Yt0-IoPGng-uXtwFaw1R4HF34Wk-ouXw/s1600/+White+Bloomer+Thermomix+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thermomix Sliced Soft White Bread" border="0" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2YWSe7Y3Lpa8VICOS0NdyPG7bfVrR_m1Xt41L_Uh4MTGet57fq0EVeWt19-EnacynTgEfzwGjNKxe1B6rFKfoejUGuo8aQKUbX91DR5Yt0-IoPGng-uXtwFaw1R4HF34Wk-ouXw/s640/+White+Bloomer+Thermomix+2.jpg" title="" width="640" /></a></div>
<b><br />
</b> <b><i>Conventional Method in Italics </i></b><br />
<b><br />
</b> <b>You will need:</b><br />
<ul>
<li>500g white strong flour</li>
<li>20g fresh yeast or 10g instant dried yeast</li>
<li>20g soft butter</li>
<li>20g caster sugar</li>
<li>10g salt</li>
<li>310ml water</li>
</ul>
<b>Method:</b><br />
<b>Add the water and yeast into the TM jug 2 mins/37/Speed 2. Place the flour, softened butter, salt and sugar into the jug.</b><br />
<i>Place the flour, instant dried yeast, melted butter, salt, sugar and tepid water into the bowl of the mixer.</i><br />
<i><br />
</i><b> Knead 6 minutes until the dough is elastic and no longer sticky.</b><br />
<i>Place the dough hook on and knead for 10 minutes until smooth and elastic.</i><br />
<i><br />
</i><b> Leave the dough in the TM jug, cover with oiled clingwrap and either rise at room temperature for 1 hour until double in size or overnight in the fridge.</b><br />
<i>Oil a large bowl, add the dough, cover with cling film. Leave for approximately one hour at room temperature until double in size or leave overnight in the fridge.</i><br />
<i><br />
</i> Remove the dough from the jug/bowl and knock back. Or, for the overnight dough, remove from the fridge and leave at room temperature for one hour. Shape by patting out into a rectangle. Roll up like a swiss roll from the short edge and pinch the edges together.<br />
<br />
Place the shaped dough onto a floured tray, cover with oiled clingfilm and leave until double in size.<br />
<br />
Preheat the oven to 230°C/210°C Fan.<br />
<br />
Lightly spray the dough with water. Dust the bread with flour. Slash the bread three times with a very sharp knife.<br />
<br />
Bake for 15 minutes then reduce the temperature to 200°C/180°C and bake for 20 minutes until golden brown. Transfer to a wire rack to cool.<br />
<br />Maggiehttp://www.blogger.com/profile/01507779981002229597noreply@blogger.comtag:blogger.com,1999:blog-34940202.post-8035551342503480302017-12-10T18:51:00.000+00:002017-12-10T18:51:08.708+00:00Easy Pea and Mint Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibXNDpnW7kLoNeZnRNbfsdohctP536p5DIzRPRlhUYuyV1IImMnOT0cQqFb4XsKQvVfQcIISQ8IZEOTia_689F851bAjQE_BwrFWdZbwya05Aluec413v9sH6J64ZYwq20PcMifA/s1600/Pea+and+Mint+Soup+Thermomix+Recipe+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pea and Mint Soup" border="0" data-original-height="1142" data-original-width="1081" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibXNDpnW7kLoNeZnRNbfsdohctP536p5DIzRPRlhUYuyV1IImMnOT0cQqFb4XsKQvVfQcIISQ8IZEOTia_689F851bAjQE_BwrFWdZbwya05Aluec413v9sH6J64ZYwq20PcMifA/s640/Pea+and+Mint+Soup+Thermomix+Recipe+2.jpg" title="" width="606" /></a></div>
<br />
Home made soup takes some beating. Can you believe that I've never eaten or made a pea and mint soup, that is until now. As you know I'm a bit of a gadgeteer and this soup was made in my Thermomix but if you've bought a soup maker, or are thinking about buying one for the winter months, then this recipe is a great one to try.<br />
<a name='more'></a><br />
<br />
Recipe adapted from The British Isles on a Plate<br />
<br />
<b>Ingredients:</b><br />
<ul>
<li>80g white onions</li>
<li>30g salted butter</li>
<li>500g frozen garden peas</li>
<li>500g vegetable stock</li>
<li>freshly ground black pepper</li>
<li>5g fresh mint leaves</li>
</ul>
<b>Method:</b><br />
Roughly chop the onions and place in the TM jug along with the butter 5 sec/speed 5. Scrape down and saute 3 min/120/speed 1.<br />
Now add the frozen peas and pepper. Cook 10 min/100/speed 1.<br />
Add the mint leaves to the TM jug and puree 2 min/speed 5, increasing to speed 8 gradually<br />
Serve and enjoy!<br />
<br />
You may also like:<br />
<a href="https://kitchen-delights.blogspot.co.uk/2016/08/bread-made-in-banneton-proving-basket.html">Bread made in a banneton basket</a><br />
<br />Maggiehttp://www.blogger.com/profile/01507779981002229597noreply@blogger.comtag:blogger.com,1999:blog-34940202.post-39220096597373716802017-11-21T16:13:00.001+00:002017-11-22T20:46:12.240+00:00Christmas Chocolate Chip Shortbread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBCVYhKXBKB-EgjWsJ99tq-52mpmqVLK9VCqYlPTJYodTmg5Qi_0030b13jJomQNdBqGEze6nVRM_YoyPSh0P99K2ItT6XRtytX7d0_aO1jk-neL6TNtVuDzhBGRV79sGIdTwBw/s1600/Chocolate+Chip+Shortbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Chip Shortbread" border="0" data-original-height="1114" data-original-width="1460" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBCVYhKXBKB-EgjWsJ99tq-52mpmqVLK9VCqYlPTJYodTmg5Qi_0030b13jJomQNdBqGEze6nVRM_YoyPSh0P99K2ItT6XRtytX7d0_aO1jk-neL6TNtVuDzhBGRV79sGIdTwBw/s640/Chocolate+Chip+Shortbread.jpg" title="" width="640" /></a></div><br />
It's that time of the year again! Christmas wouldn't be the same without munching on a piece of buttery shortbread, but for extra indulgence I added a handful of dark chocolate chips. There's little point in counting calories at this time of the year, let's save it for January 2018.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX24XKjaPGm20rCDgWFD3v5Zt-f_lXdYNXmZIOOBc6UpOqXlFjUPldQ9cfjR0JaK76US2RD39qluDK4-Uw0KWbQ4Tw1S6vFbGLuOIZQ91RupAgJ_hD6R590hMCFrluohf3QireWQ/s1600/chocolate+chip+shortbread+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Freshly baked chocolate chip shortbread" border="0" data-original-height="889" data-original-width="1560" height="365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX24XKjaPGm20rCDgWFD3v5Zt-f_lXdYNXmZIOOBc6UpOqXlFjUPldQ9cfjR0JaK76US2RD39qluDK4-Uw0KWbQ4Tw1S6vFbGLuOIZQ91RupAgJ_hD6R590hMCFrluohf3QireWQ/s640/chocolate+chip+shortbread+3.jpg" title="" width="640" /></a></div><br />
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<b>Ingredients:</b><br />
<ul><li>100g salted butter, softened</li>
<li>55g caster sugar</li>
<li>125g plain flour</li>
<li>20g semolina</li>
<li>handful of dark chocolate chips</li>
</ul><b>You will need:</b> 20cm fluted tart tin greased with butter<br />
<br />
<b>Method:</b><br />
Preheat the oven to 150°C.<br />
Place the butter and sugar in a mixing bowl, cream together with a wooden spoon until light and fluffy.<br />
Add the flour, semolina and chocolate chips, stirring to bring together to a dough.<br />
Put the dough into the tart tin and press down with your fingers to cover the base of the tin. Prick all over with a fork.<br />
Place into the oven and bake for 30-40 minutes until pale golden.<br />
Remove from the oven and place the tin on a wire rack to cool. Sprinkle caster sugar over the shortbread.<br />
Cut into triangles whilst still warm and leave to cool in the tin.<br />
Can be frozen should there be any left!<br />
<br />
You may also like:<br />
<a href="https://kitchen-delights.blogspot.co.uk/2014/12/mini-gingerbread-cupcakes-recipe.html">Mini Gingerbread Cupcakes</a><br />
<a href="https://kitchen-delights.blogspot.co.uk/2012/11/christmas-crumble-muffins.html">Christmas Crumble Muffins</a><br />
<a href="https://kitchen-delights.blogspot.co.uk/2014/08/sparkling-redcurrant-cupcakes-recipe.html">Sparkling Redcurrant Cupcakes</a><br />
<br />
Maggiehttp://www.blogger.com/profile/01507779981002229597noreply@blogger.comtag:blogger.com,1999:blog-34940202.post-15354813650115315202017-10-21T09:40:00.000+01:002017-10-21T09:40:22.686+01:00Thermomix Casserole Dish Baked Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjB9HmMtROLcDxAhcsTRVUGyjpsd-iBZidWbgumEvgfulSw7Br0J402dC_kBB31p-8iiOQ3FoV_tOT_dX0wX5Ok0G_C2HXbZ4mg9khyphenhyphenUXN2gkvbyzoPTIBXNQMjS1s-KMXvqySAQ/s1600/Le+Creuset+Bread+in+parchment+paper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Casserole Baked Bread" border="0" data-original-height="1152" data-original-width="1332" height="554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjB9HmMtROLcDxAhcsTRVUGyjpsd-iBZidWbgumEvgfulSw7Br0J402dC_kBB31p-8iiOQ3FoV_tOT_dX0wX5Ok0G_C2HXbZ4mg9khyphenhyphenUXN2gkvbyzoPTIBXNQMjS1s-KMXvqySAQ/s640/Le+Creuset+Bread+in+parchment+paper.jpg" title="" width="640" /></a></div>
<br />
The crust on this bread took me by surprise! One of the ladies on the Thermomix forum gave me a few hints and tips on how to bake bread in a casserole dish and for my first attempt I was more than a tad pleased. I think on this occasion the crust was the star rather than the crumb but homemade bread doesn't have to be perfect. Even though I say so myself, that crust is amazing.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL9hkOJmd0OiaLGwmosmNRnIx9FOdHXqWQThR6p39FNdZ9x-cLstUIGCG_nsl_MQoG6VqSwet0SQSnRvqPWDLsG_SqcR-TTe1iTt2evTg9Pm3aSlmV4CAzNwHpI8OOrKI299xByA/s1600/Le+Creuset+Bread+sliced.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sliced Casserole Baked Bread" border="0" data-original-height="1152" data-original-width="1313" height="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL9hkOJmd0OiaLGwmosmNRnIx9FOdHXqWQThR6p39FNdZ9x-cLstUIGCG_nsl_MQoG6VqSwet0SQSnRvqPWDLsG_SqcR-TTe1iTt2evTg9Pm3aSlmV4CAzNwHpI8OOrKI299xByA/s640/Le+Creuset+Bread+sliced.jpg" title="" width="640" /></a></div>
<a name='more'></a><br />
This is one of my 'go to' recipes and it works for me!<br />
<br />
<b>You will need</b>: large Le Creuset casserole<br />
<br />
<b>Ingredients:</b><br />
500g Strong White Flour<br />
1 sachet Easy Bake Dried Yeast<br />
300g cold water<br />
20g caster sugar<br />
20g soft butter<br />
10g salt<br />
<br />
<b>Method:</b><br />
Pour 300g water into the TM jug and add the yeast. 2 mins/37/Speed 2.<br />
Add the remaining ingredients to the jug.<br />
Knead for 4 minutes.<br />
Prove for 1 hour in the jug.<br />
Prepare the casserole by lining it with a double layer of baking paper, grease and heavily flour.<br />
Cover the knob of the lid with foil.<br />
Remove the risen dough from the jug, knock back and shape into either a round or oblong.<br />
Place the shaped dough into the lined casserole and rise until nearly double in size.<br />
Holding the baking parchment gently remove from the casserole and put to one side. Flour the dough well to prevent a skin forming.<br />
Preheat the oven to 200°C. Now place the empty casserole dish with the lid in place into the oven to heat for 10 minutes.<br />
Carefully remove the heated casserole from the oven. Taking great care remove the lid.<br />
Using oven gloves gently lower the greaseproof paper, complete with the risen and shaped dough , into the very hot casserole dish. Place the lid back on.<br />
Bake with lid on for 30 minutes then remove the lid and cook for a further 15 minutes.<br />
Remove from the oven and place the baked bread onto a wire rack to cool.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFcFv7JF6O0dwgJob00r1UQ4m5UjSN3mCN5JqgD7Yrpmfuo12np0C_L6F28CMLj7UPRLH6bsNDYspJ6fCroBHqWtJd0V3Y07kVsLicUvMEJOxgIf_GTNWvEPdLNIup-85IjdW3ng/s1600/Le+Creuset+Bread+phone+photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Crusty Casserole Baked Bread" border="0" data-original-height="1540" data-original-width="1161" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFcFv7JF6O0dwgJob00r1UQ4m5UjSN3mCN5JqgD7Yrpmfuo12np0C_L6F28CMLj7UPRLH6bsNDYspJ6fCroBHqWtJd0V3Y07kVsLicUvMEJOxgIf_GTNWvEPdLNIup-85IjdW3ng/s640/Le+Creuset+Bread+phone+photo.jpg" title="" width="482" /></a></div>
<br />
Enjoy!<br />
<br />Maggiehttp://www.blogger.com/profile/01507779981002229597noreply@blogger.comtag:blogger.com,1999:blog-34940202.post-47228559809606894122017-09-27T20:44:00.000+01:002017-09-27T21:13:08.217+01:00Thermomix Tomato and Mozzarella Pizza<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYg_KVXdcnePknbOCb1ebOdHIkJ-TdzXb_MpeUvaZz5NFbvHX60Zr360MoOz9OBMWw9Ws-H9rnDpR5IuN5yGoqkL-kOU2eokTB4LtRnwfloqGm8__rYgYHNQB2ILTRhP1nPINnAA/s1600/Margherita+Pizza+Thermomix+BCB+Sliced.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tomato and Mozzarella Pizza" border="0" data-original-height="1009" data-original-width="1289" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYg_KVXdcnePknbOCb1ebOdHIkJ-TdzXb_MpeUvaZz5NFbvHX60Zr360MoOz9OBMWw9Ws-H9rnDpR5IuN5yGoqkL-kOU2eokTB4LtRnwfloqGm8__rYgYHNQB2ILTRhP1nPINnAA/s640/Margherita+Pizza+Thermomix+BCB+Sliced.jpg" title="" width="640" /></a></div><br />
This is a very straightforward pizza, a standard pizza dough topped with organic tinned chopped tomatoes and grated mozzarella.<br />
<br />
The original recipe says to knead for 2 minutes but that's not long enough, knead for 4 minutes and you'll end up with a fabulous dough.<br />
<a name='more'></a><br />
<b>Ingredients:</b><br />
<br />
<b>Dough</b><br />
<ul><li>30 g extra virgin olive oil, plus extra for greasing</li>
<li>220 g water, room temperature</li>
<li>1 tsp sugar </li>
<li>2 tsp dried instant yeast </li>
<li>400 g bread flour</li>
<li>1 tsp salt</li>
</ul><b>Topping</b><br />
<ul><li>200 g bag grated mozzarella</li>
<li>250 g chopped tomatoes, canned</li>
<li>2 – 3 pinches salt, to taste</li>
<li>1 tbsp extra virgin olive oil</li>
</ul><b>Method</b><br />
<br />
Place water, sugar and yeast into mixing bowl and mix 20 sec/speed 2.<br />
<br />
Add bread flour, extra virgin olive oil and salt 4 min/knead. Leave the dough in the jug and let dough rise until doubled in size (approx. 1 hour).<br />
<br />
Preheat oven to 230°C. Line a baking tray (approx. 40 x 35 cm) with baking paper.<br />
<br />
Place dough on prepared baking tray and shape into a rectangle the size of the baking tray by pressing it with your finger tips and stretching it gently. Form a small ridge around the edges.<br />
<br />
Spread chopped tomatoes and grated mozzarella on top of dough and sprinkle with salt and olive oil. Bake pizza for 20 minutes.<br />
<br />
Adapted recipe taken from the Basic Cook Book.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcssePBukZwIWK9qHeD9KE1kW07oBG-0-4CGObWYCIX2hOpU2Uu7MuFSIXgjOlO2lkzHEWGX3dI3YXfsYO2HeprZK_agzRlRmyB-DuOOE6gIBqHbuXifpzwZ02HYJJE-Nved6K4Q/s1600/Margherita+Pizza+Thermomix+BCB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thermomix Tomato and Mozzarella Pizza" border="0" data-original-height="994" data-original-width="1600" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcssePBukZwIWK9qHeD9KE1kW07oBG-0-4CGObWYCIX2hOpU2Uu7MuFSIXgjOlO2lkzHEWGX3dI3YXfsYO2HeprZK_agzRlRmyB-DuOOE6gIBqHbuXifpzwZ02HYJJE-Nved6K4Q/s640/Margherita+Pizza+Thermomix+BCB.jpg" title="" width="640" /></a></div><br />
Maggiehttp://www.blogger.com/profile/01507779981002229597noreply@blogger.comtag:blogger.com,1999:blog-34940202.post-38140304640098834992017-09-11T20:47:00.000+01:002017-09-13T10:02:18.669+01:00Mini Chocolate Cakes with Strawberries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7SM06NTx4OcbML36ma34eMAVey-wVzln5RCqHqAsUamLe9tATWgTs2zALY6XYvrc7DDhBDbfj5ohyYhv3fqeJKbVxq5tQZzqenJpqUbuw1EasJr0VsY4gGKhYsFejWWzZ0rXCqQ/s1600/2+Mini+Chocolate+Cake+Topped+with+a+Strawberry+and+Buttercream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mini Chocolate Cake with Strawberries" border="0" data-original-height="1079" data-original-width="1133" height="609" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7SM06NTx4OcbML36ma34eMAVey-wVzln5RCqHqAsUamLe9tATWgTs2zALY6XYvrc7DDhBDbfj5ohyYhv3fqeJKbVxq5tQZzqenJpqUbuw1EasJr0VsY4gGKhYsFejWWzZ0rXCqQ/s640/2+Mini+Chocolate+Cake+Topped+with+a+Strawberry+and+Buttercream.jpg" title="" width="640" /></a></div>
<br />
Strawberries are still being sold on Bridgnorth market and these were really sweet, fragrant and juicy. <br />
As we know, baking doesn't always deliver what we expect and these cakes were made from a chocolate cake which didn't quite go to plan.<br />
<br />
The cocoa powder didn't mix into the raw cake batter, my cake was a little heavy but rather than throw the chocolate sponge away I cut out tiny rounds and topped them with swirls of vanilla and chocolate icing.<br />
<a name='more'></a><br />
Conventional Method/<i><b>Thermomix Instructions in Italics</b></i><br />
<br />
<b>Ingredients:</b><br />
<ul>
<li>125g salted butter softened</li>
<li>125g caster sugar</li>
<li>2 medium eggs</li>
<li>100g self raising flour</li>
<li>25g cocoa powder</li>
<li>1 tsp baking powder</li>
<li>2 tbsp milk</li>
</ul>
<b>Buttercream:</b><br />
<ul>
<li>200g icing sugar</li>
<li>100g softened unsalted butter</li>
<li>splash of vanilla extract</li>
<li>1 tbsp cocoa powder</li>
<li>2 teaspoons milk</li>
</ul>
<b>Method:</b><br />
<b><br />
</b> Preheat the oven to 180°C.<br />
<br />
Grease and line two 18cm cake tins with baking parchment.<br />
<br />
Add all the ingredients to a large bowl and beat using a food mixer for 2 minutes until combined.<br />
<br />
<i><b>Add the flour, baking powder, caster sugar, butter, eggs, milk and cocoa powder to the TM jug. Mix 20 Secs/Speed 5. Scrape down and mix 20 Secs/Speed 5.</b></i><br />
<br />
Divide the mixture between the cake tins and spread out.evenly.<br />
<br />
Bake for 20-25 minutes. Cool for 10 minutes on a rack, after 10 minutes turn out on to a wire rack.<br />
<br />
Cut out rounds of cake using a 7cm biscuit cutter.<br />
<br />
<b>For the buttercream:</b> Whisk the butter with an electric mixer, gradually add the icing sugar and whisk until light and airy. Add the vanilla extract and milk.<br />
<br />
<b><i>Add the icing sugar, butter, vanilla extract and milk to the jug. Mix Speed 4/20 minutes. Scrape down and mix again Speed 4/10 Secs.</i></b><br />
<br />
Now, remove half to a bowl and sieve in the cocoa powder. Mix until smooth and no traces of cocoa powder remain.<br />
<br />
<b><i>Remove half the buttercream to a bowl, to the remaining buttercream add 1 tablespoon of cocoa Mix Speed 4/20 Secs or until the cocoa is mixed in completely.</i></b><br />
<br />
Place half of the buttercream into a piping bag fitted with a star nozzle. Flatten the piping bag and now place the cocoa buttercream on top of the vanilla buttercream.<br />
<br />
Pipe small swirls on top of the chocolate rounds and top with a strawberry.<br />
<br />
You may also like:<br />
<a href="https://kitchen-delights.blogspot.co.uk/2015/04/hidden-raspberry-cupcakes-recipe.html">Hidden Raspberry Cupcakes</a><br />
<a href="https://kitchen-delights.blogspot.co.uk/2014/03/carrot-cake-with-coconut-and-pineapple.html">Individual Carrot Cakes</a><br />
<a href="https://kitchen-delights.blogspot.co.uk/2015/07/cappuccino-cake.html">Cappuccino Cake</a><br />
<br />Maggiehttp://www.blogger.com/profile/01507779981002229597noreply@blogger.comtag:blogger.com,1999:blog-34940202.post-6598779100234070952017-08-13T20:03:00.001+01:002017-08-13T20:24:01.544+01:00Cream Tea Cupcakes Recipe<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ0tMs2ieQm7PYTPJwwh_FnVstU529TaK-Hj9e8TVN5a-QP83bJ-BHL9zPIrYns-d95D8MVT8SRmS6eXR18gULkP3ho1dbM9dhpBodBZ1fGuGoRsrAw3emypUQFAHnttJN4k8jsw/s1600/Afternoon+Tea+Cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cream Tea Cupcakes" border="0" data-original-height="965" data-original-width="1333" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ0tMs2ieQm7PYTPJwwh_FnVstU529TaK-Hj9e8TVN5a-QP83bJ-BHL9zPIrYns-d95D8MVT8SRmS6eXR18gULkP3ho1dbM9dhpBodBZ1fGuGoRsrAw3emypUQFAHnttJN4k8jsw/s640/Afternoon+Tea+Cupcake.jpg" title="" width="640" /></a><br />
<br />
These cupcakes are a lighter alternative to the usual scones, possibly not lighter in calories though I'm afraid, but at least there is an element of portion control!<br />
<br />
It's very rare that I buy clotted cream but I made an exception for these cupcakes and I'm really pleased that I did.<br />
<br />
The cupcakes are really easy to make and can be made in a food processor, food mixer or Thermomix.<br />
<a name='more'></a><br />
<b>Conventional method/<i>Thermomix method in italics</i></b><br />
<br />
<b>Makes:</b> 12<br />
<br />
<b>You will need:</b> 12-hole muffin tray lined with muffin paper cases<br />
<br />
<b>Ingredients</b><br />
115g butter or margarine<br />
115g caster sugar<br />
115g self-raising flour<br />
1 tsp baking powder<br />
1 tsp vanilla extract<br />
pinch of salt<br />
2 tbsp milk, room temperature<br />
60g good quality mixed dried fruit<br />
55g ground almonds<br />
clotted cream<br />
strawberry jam<br />
fresh strawberries<br />
<br />
<b>Method:</b><br />
Preheat the oven to 175°C.<br />
Place the softened butter, caster sugar, self raising flour, baking powder, salt, vanilla extract to the bowl and mix for 2 minutes until smooth.<br />
<i><b>Add the butter, caster sugar, self raising flour, baking powder, salt and vanilla extract to the TM jug/20Secs/Speed 5. Scrape down 10 Secs/Speed 5.</b></i><br />
Weigh out the ground almonds into a small bowl and stir in the dried fruit to coat. Add this to the mixed cake batter along with the milk and stir to mix through.<br />
<i><b>Mix the ground almonds into the dried fruit and add to the TM jug along with the milk. TM 15 Secs/Reverse/Spoon Speed.</b></i><br />
Divide the batter evenly between the cases.<br />
Bake for 20/25 minutes until cooked through and golden.<br />
Remove from the oven and place the tray on a wire rack to cool<br />
<br />
<b>TIP:</b> after finding my cupcake cases sometimes came away from the cupcake whilst cooling I now leave the cupcakes in the tin until completely cold and so far haven't had any problems.<br />
<b><br />
</b> <b> </b> <b>To decorate:</b><br />
Slice the strawberries and place into a bowl. Add a couple of tablespoons of jam and stir gently to coat.<br />
Cut a round from the top of each cupcake.<br />
Divide the strawberries and jam between the cupcakes and top with a dollop of cream.<br />
Replace the tops and dust with icing sugar.<br />
<br />
<b>You may also like:</b> <b> </b> <br />
<a href="https://kitchen-delights.blogspot.co.uk/2016/04/plum-and-pear-slice.html">Plum and Pear Slice</a><br />
<a href="https://kitchen-delights.blogspot.co.uk/2016/09/how-to-make-perfect-thermomix-fruit.html">How to make the perfect Thermomix Fruit Scone</a><br />
<a href="https://kitchen-delights.blogspot.co.uk/2015/03/blueberry-and-lemon-drizzle-mini-loaf.html">Blueberry and Lemon Drizzle Mini Loaf Cakes</a><br />
<br />
Maggiehttp://www.blogger.com/profile/01507779981002229597noreply@blogger.comtag:blogger.com,1999:blog-34940202.post-10653997434502529082017-08-05T20:56:00.001+01:002017-08-10T20:47:45.089+01:00Thermomix Berries and Cherries Smoothie Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikiDQ_VWM4w-xCqb8BJyBVAPft2bqptCBqNibEyZzbZHj9938vfZTFTOsxtMm8afuBBobIQPHhDEko9dTT2xzITaY3NHLVCGU7wLV8fHccU4L9odxPhoZ1qlB6GRwVMM57pgBmqA/s1600/Redcurrant%252C+Raspberry%252C+Apple+and+Blueberry+Smoothie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Berries and Cherries Smoothie" border="0" data-original-height="913" data-original-width="760" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikiDQ_VWM4w-xCqb8BJyBVAPft2bqptCBqNibEyZzbZHj9938vfZTFTOsxtMm8afuBBobIQPHhDEko9dTT2xzITaY3NHLVCGU7wLV8fHccU4L9odxPhoZ1qlB6GRwVMM57pgBmqA/s640/Redcurrant%252C+Raspberry%252C+Apple+and+Blueberry+Smoothie.jpg" title="" width="533" /></a></div>
<br />
I made this smoothie a couple of weeks ago when the sun was shining non stop here in the West Midlands, unfortunately this last week it's been rain, sunshine, rain, sunshine.<br />
<br />
Redcurrants from my garden, a mixture of cherries and blueberries from the freezer and the last orange from the fruit bowl all make a delicious and refreshing smoothie.<br />
<a name='more'></a><br />
<b>Ingredients:</b><br />
<ul>
<li>Handful of redcurrants, cherries and blueberries</li>
<li>1 orange, peel and pith removed</li>
<li>2 teaspoons caster sugar</li>
<li>splash of lemon juice (from a bottle is fine)</li>
<li>200ml water</li>
<li>a few ice cubes if using fresh fruit</li>
</ul>
<b>Method:</b><br />
<ul>
<li>Add the fruits, sugar, ice cubes and lemon juice to the jug 5 Secs/Speed 5.</li>
<li>Pour 200ml water into the jug blend 1 minute/Speed 10.</li>
</ul>
Maggiehttp://www.blogger.com/profile/01507779981002229597noreply@blogger.comtag:blogger.com,1999:blog-34940202.post-36893147037487645462017-07-23T20:36:00.001+01:002017-08-10T20:49:52.448+01:00White Bloomer Bread Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCZ3WmyyupLQFHStl7IA65Yon9lgFCGMz6JF4H-qbWwWHHw2agF4AxzFfbHDKKsF6wtjsdEuc3IE0IcwYc2aZ08pUCHrnsedWeKjip84TKhHr4e4IDG95rM8-JpUmay1SERWJPA/s1600/Bloomer+Thermomix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="White Bloomer Bread" border="0" data-original-height="1009" data-original-width="859" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCZ3WmyyupLQFHStl7IA65Yon9lgFCGMz6JF4H-qbWwWHHw2agF4AxzFfbHDKKsF6wtjsdEuc3IE0IcwYc2aZ08pUCHrnsedWeKjip84TKhHr4e4IDG95rM8-JpUmay1SERWJPA/s640/Bloomer+Thermomix.jpg" title="" width="544" /></a></div>
<br />
I've never made so much bread since owning my Thermomix. It takes only a few minutes to make the most amazing bread dough. I don't think I've bought bread for many a year, this isn't entirely due to my newest kitchen gadget because previously I used my bread maker to make complete loaves of bread or just using the dough function. Even now I can be found mixing bread in the Thermie and the bread maker is on the work surface making dough or a complete loaf of bread.<br />
<a name='more'></a><br />
Conventional Instructions - <i><b>Thermomix instructions in italics</b></i><br />
<i><b><br />
</b></i> <b>Ingredients</b><br />
<ul>
<li>10g dried easy blend yeast or 30g fresh yeast</li>
<li>450ml lukewarm water</li>
<li>750g strong white bread flour</li>
<li>2 tsp salt</li>
<li>2 tbsp olive oil</li>
</ul>
<b>You will need:</b> large floured baking tray<br />
<br />
<b>Method:</b><br />
<br />
Tip the flour into a mixing bowl. If using easy blend dried yeast, stir this into the flour. For fresh yeast, crumble it and rub into the flour Add the salt.<br />
<i><b>Add the dried or fresh yeast to the jug with the water 2 min/37°C/speed 1.5.</b></i><br />
<i><b><br />
</b></i> Mix the oil into the 450ml lukewarm water and pour into the dry ingredients.<br />
<i><b>Now add the olive oil, salt and flour to the jug. Knead function 4 minutes.</b></i><br />
<i><b><br />
</b></i> Fit the dough hook to the stand mixer. Mix on a slow speed for 5 minutes until smooth and elastic.<br />
<br />
Tip out the dough onto an oiled silicone mat. Shape into a round and place into a greased bowl. Cover with oiled clingfilm and leave in a warm place for 1 hour until double in size.<br />
<i><b>Leave the dough in the TM jug for 1 hour, with lid and cup in place, until double in size.</b></i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglN8aXhfzypjhbnktU3BN9NvrAJ0pN4VLBXPvaZiyObltf5BNVJyhOKTAt7naOwWqayj4wFdwTbYrch5qcgw2mJp8hXhBDXWKINRIHJcYCOfKZHwvwyGQ6uzjwavLxAS9EnLU_-Q/s1600/Dough+risen+ready+to+shape+bloomer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglN8aXhfzypjhbnktU3BN9NvrAJ0pN4VLBXPvaZiyObltf5BNVJyhOKTAt7naOwWqayj4wFdwTbYrch5qcgw2mJp8hXhBDXWKINRIHJcYCOfKZHwvwyGQ6uzjwavLxAS9EnLU_-Q/s640/Dough+risen+ready+to+shape+bloomer.jpg" width="360" /></a></div>
<br />
Remove the risen dough from the bowl and knock back until smooth. Shape into an oblong with your hands. Fold one end into the middle and repeat with the other end. Roll up as if rolling a swiss roll. Place the seam at the base and pinch together. Place onto the well floured tray and cover with oiled clingfilm, rise for 30 minutes in a warm place.<br />
<br />
Preheat the oven to 220°C. Place a baking tray filled with water on the bottom shelf of the oven.<br />
<br />
Spray the risen loaf with water and dust with flour, slash with a sharp knife. Bake the loaf for 25 minutes. Reduce the oven temperature to 200°C and bake for 10 minutes. When baked transfer to a wire rack to cool.<br />
<br />
<b>TIP:</b> Slice when cold, place into freezer bags. Place slices of bread onto a piece of kitchen paper, this helps to absorb moisture from the bread, defrost in the microwave on the lowest setting.<br />
<br />
Did you notice the loaf of bread has eyes and a mouth?<br />
<br />Maggiehttp://www.blogger.com/profile/01507779981002229597noreply@blogger.comtag:blogger.com,1999:blog-34940202.post-82333195165925704362017-07-02T19:51:00.000+01:002017-07-02T20:23:07.373+01:00Mini Strawberry Pavlova<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3lZFy9Z1iZi5CMrW6Axcpu-ic-gYLKxExxs-vIy8cHa1LIlydG-SufuVHiCORKA7V58B_69xameOXq0mFlkKTBRBeYFuhuMf9Lf1DhsQt56by6y2QF_uKut3a04MJPh0xdU0Qw/s1600/mini+strawberry+pavlova.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mini Strawberry Pavlova" border="0" data-original-height="1041" data-original-width="1410" height="473" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3lZFy9Z1iZi5CMrW6Axcpu-ic-gYLKxExxs-vIy8cHa1LIlydG-SufuVHiCORKA7V58B_69xameOXq0mFlkKTBRBeYFuhuMf9Lf1DhsQt56by6y2QF_uKut3a04MJPh0xdU0Qw/s640/mini+strawberry+pavlova.jpg" title="" width="640" /></a></div><br />
One of my favourite desserts has to be pavlova. Fortunately I had a few egg whites in the freezer waiting to be used and hey presto an almost instant summer dessert.<br />
<br />
The strawberries were shop bought, the ones in my garden aren't doing very well and need replacing but I managed to pick just enough to make the strawberry sauce.<br />
<br />
I've received a few emails from readers who struggle to make pavlova and a couple of years ago I wrote a step by step blog post <a href="https://kitchen-delights.blogspot.co.uk/2015/10/summer-berries-pavlova-recipe.html">Summer Berries Pavlova</a> which should ensure a stress free bake.<br />
<a name='more'></a><br />
<b>Serves</b>: 4<br />
<br />
<b>You will need</b>: A large tray lined with baking paper<br />
<br />
<b>Ingredients:</b><br />
<ul><li>3 egg whites</li>
<li>pinch cream of tartar</li>
<li>pinch of salt</li>
<li>150g caster sugar</li>
<li>1 tsp white wine vinegar</li>
<li>½ tsp vanilla extract</li>
<li>1½ tsp cornflour</li>
<li>Punnet of strawberries</li>
<li>Whipping cream</li>
</ul><b>Method:</b><br />
Preheat the oven to 180°C.<br />
<br />
Place the egg whites in a squeaky clean bowl. Add the cream of tartar and pinch of salt. Whisk, preferably with an electric whisk, until fairly stiff.<br />
<br />
Add the caster sugar a spoonful at a time to the egg whites whilst whisking until thick and glossy.<br />
Whisk in the white wine vinegar, vanilla extract and cornflour.<br />
<br />
Blob the meringue into four circles onto the baking paper, shape making a dip in the middle to hold the fruit and cream.<br />
<br />
Place in the oven and lower the oven temperature to 150°C and bake for 1¼ hours.<br />
<br />
Leave in the oven overnight.<br />
<br />
Remove from the baking paper and fill with softly whipped cream. <br />
<br />
<b>To make the strawberry sauce:</b><br />
<ul><li>8 strawberries</li>
<li>1 tsp icing sugar.</li>
</ul>Add the strawberries and icing sugar to a bowl. Mash with a fork. Press through a sieve using the back of a spoon.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHg7qEK0mtKumRZU5g-O9DARUdZw70R-Geq7_uFQTirFeulXY5b6iAr2h2q15pHfWYUeI0uXXsc59djFauyk2Uibx1fGIBlJF6dz0AjA35LIDNo4m2PoOBtnVpAeFQxkzggFZBdA/s1600/mini+strawberry+pavlova+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Individual Strawberry Pavlova" border="0" data-original-height="1072" data-original-width="1259" height="545" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHg7qEK0mtKumRZU5g-O9DARUdZw70R-Geq7_uFQTirFeulXY5b6iAr2h2q15pHfWYUeI0uXXsc59djFauyk2Uibx1fGIBlJF6dz0AjA35LIDNo4m2PoOBtnVpAeFQxkzggFZBdA/s640/mini+strawberry+pavlova+2.jpg" title="" width="640" /></a></div><br />
<b>You may also like</b>:<br />
<a href="https://kitchen-delights.blogspot.co.uk/2013/08/raspberry-and-cream-pavlova-crown.html">Raspberry and Cream Pavlova Crown</a><br />
<a href="https://kitchen-delights.blogspot.co.uk/2012/12/chocolate-and-vanilla-berry-pavlova.html">Chocolate and Vanilla Berry Pavlova</a><br />
<a href="https://kitchen-delights.blogspot.co.uk/2009/07/meringues-with-peaches-in-rose-water.html">Meringues with Peaches in Rosewater Syrup</a><br />
<br />
Maggiehttp://www.blogger.com/profile/01507779981002229597noreply@blogger.comtag:blogger.com,1999:blog-34940202.post-65514821577742721902017-06-09T20:19:00.000+01:002017-06-09T20:19:12.848+01:00Instant Pot Easy Vegetable Soup Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXEOTWKBwmuALJHByvtZfpJqVzjNzlW_mVdhKGgiw1J_RuH9AG4vWGXnko8jAaac53PI6i-E9KAIyn2eZBxA1dp47XbtE9EYYSHWP3O0GfzMPhzDasN9QCGfTGO-K5AQskygQwtg/s1600/Mixed+Vegetable+Soup+Instant+Pot+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Instant Pot Mixed Vegetable Soup" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXEOTWKBwmuALJHByvtZfpJqVzjNzlW_mVdhKGgiw1J_RuH9AG4vWGXnko8jAaac53PI6i-E9KAIyn2eZBxA1dp47XbtE9EYYSHWP3O0GfzMPhzDasN9QCGfTGO-K5AQskygQwtg/s640/Mixed+Vegetable+Soup+Instant+Pot+2.jpg" title="" width="554" /></a></div><br />
This is a soup recipe that I adapt, and mostly cook in a large pan, but now the electric pressure cooker has made an appearance in my kitchen, the very least it can do is to somehow pay for it's keep. I store it away in a cupboard - the pressure cooker that is - I had to empty my cupboard of baking tins and move them to a cupboard which is already heaving with baking paraphernalia, there is absolutely no room on my work surface for any more gadgets.<br />
<br />
Anyway back to the soup, it's ridiculously easy to make and can be bulked out with borlotti beans and small pieces of broken spaghetti to give a more filling version of a family friendly minestrone.<br />
<br />
Chopped parsley added to the soup after cooking lifts the flavours, and a grating of Parmesan cheese is perfect.<br />
<a name='more'></a><br />
<br />
<b>Ingredients:</b><br />
<ul><li>2 tbsp olive oil</li>
<li>2 carrots</li>
<li>2 sticks of celery</li>
<li>1 onion</li>
<li>400g can chopped tomatoes</li>
<li>500ml vegetable stock</li>
<li>salt and pepper</li>
<li>few sprigs flat leaf parsley chopped</li>
<li>grated Parmesan cheese to serve</li>
</ul><b>Method:</b><br />
Peel, chop and dice the carrots, celery and onion. Add the oil to the stainless steel inner bowl, set to Saute. Now add the chopped vegetables and stir well to coat in the oil. Saute for a few minutes and season.<br />
<br />
Add 500ml vegetable stock to the Instant Pot bowl. Pour over the chopped tomatoes. Set to Soup 20 minutes with NPR (natural pressure release).<br />
<br />
Stir the chopped parsley into the soup. Pour into bowls and grate Parmesan over the soup. Serve with a chunk of fresh bread.<br />
<br />
<b>You may also like:</b><br />
<a href="https://kitchen-delights.blogspot.co.uk/2017/02/instant-pot-leek-and-potato-soup.html">Instant Pot Leek and Potato Soup</a><br />
<br />
<br />
Maggiehttp://www.blogger.com/profile/01507779981002229597noreply@blogger.comtag:blogger.com,1999:blog-34940202.post-38956486127766685862017-06-01T19:55:00.002+01:002017-08-10T20:50:32.461+01:00Mini Chocolate Raspberry Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgucAsoSTNf-3R6BrhmcNU-oV_L-BJuOR-XZkX8znGqVNbCXrz68TupKgK-PKxU3prS9Xugc9iEHkP7tSOSR5GQp1_Xxso1P0Mq5jN0xcJ7gHqlpMCGSbfNHhBCmuzISl2dmbBLdQ/s1600/Mini+Raspberry+Chocolate+Cakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mini Chocolate Raspberry Cakes" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgucAsoSTNf-3R6BrhmcNU-oV_L-BJuOR-XZkX8znGqVNbCXrz68TupKgK-PKxU3prS9Xugc9iEHkP7tSOSR5GQp1_Xxso1P0Mq5jN0xcJ7gHqlpMCGSbfNHhBCmuzISl2dmbBLdQ/s640/Mini+Raspberry+Chocolate+Cakes.jpg" title="" width="590" /></a></div>
<br />
<br />
These little cakes came about because I made a chocolate cake and one of the layers didn't rise as much as I would have liked due to a heavy hand when adding the cocoa powder! I use Green and Black's cocoa powder and it's a must for these little choccie cakes.<br />
<br />
It's a wasteful method but I cut out tiny rounds to make these little cakes and the leftover sponge cake is the cooks treat!<br />
<br />
The filling is simply seedless raspberry jam and a few fresh raspberries crushed . I served my little cakes with vanilla ice cream.<br />
<a name='more'></a><br />
<br />
<b>Conventional Method/Thermomix Instructions below</b><br />
<br />
<b>Ingredients:</b><br />
<ul>
<li>125g salted butter softened</li>
<li>125g caster sugar</li>
<li>2 medium eggs</li>
<li>100g self raising flour</li>
<li>25g cocoa powder</li>
<li>1 tsp baking powder</li>
<li>2 tbsp milk</li>
</ul>
<b>Filling:</b><br />
<ul>
<li>Seedless raspberry jam</li>
<li>punnet of fresh raspberries</li>
</ul>
<b>Method:</b><br />
Preheat the oven to 180°C.<br />
<br />
Grease and line two 18cm cake tins with baking parchment<br />
<br />
Add all the ingredients to a large bowl and beat using a food mixer for 2 minutes until combined.<br />
<br />
Divide the mixture between the cake tins and spread out.evenly.<br />
<br />
Bake for 20-25 minutes. Cool for 10 minutes on a rack, after 10 minutes turn out on to a wire rack.<br />
<br />
Cut out rounds of cake using a 5cm biscuit cutter.<br />
<br />
Spread one side of the small cakes with jam. Crush the raspberries and place a teaspoon or two on top of the jam. Top with a small chocolate round.<br />
<br />
Dust with icing sugar and serve with ice cream.<br />
<br />
<b>Thermomix Method:</b><br />
Add the flour, baking powder, caster sugar, butter, eggs, milk and cocoa powder to the TM jug. Mix 20 Secs/Speed 5. Scrape down and mix 20 Secs/Speed 5.<br />
<br />
<b>You may also like</b>:<br />
<a href="https://kitchen-delights.blogspot.co.uk/2015/02/rocky-road-cupcakes-recipe.html">Rocky Road Cupcakes</a><br />
<a href="https://kitchen-delights.blogspot.co.uk/2012/05/recipe-chocolate-cake-with-apricot-and.html">Chocolate Cae with an Apricot and Amaretto Filling</a><br />
<a href="https://kitchen-delights.blogspot.co.uk/2014/01/devils-food-loaf-annie-bell.html">Devil's Food Loaf</a><br />
<br />Maggiehttp://www.blogger.com/profile/01507779981002229597noreply@blogger.comtag:blogger.com,1999:blog-34940202.post-34342614555019096862017-05-04T20:40:00.001+01:002017-08-10T20:51:01.779+01:00Thermomix Raspberry Sponge Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEpzplTZ7RBVT_qyEigLZBJpvplOYKbyKnLagz6dPH_hyphenhyphenaV9bhYIbitlbTXGld9EyPR5FkTWt-Lh2Okc05hh739JAOUkFlwZ6Bexlw8LaDFZS8BIxp9529C99MWHgIWWa1U3oEg/s1600/Thermomix+Raspberry+Sponge+Cake+with+cut+slice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thermomix Raspberry Sponge Cake" border="0" height="445" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEpzplTZ7RBVT_qyEigLZBJpvplOYKbyKnLagz6dPH_hyphenhyphenaV9bhYIbitlbTXGld9EyPR5FkTWt-Lh2Okc05hh739JAOUkFlwZ6Bexlw8LaDFZS8BIxp9529C99MWHgIWWa1U3oEg/s640/Thermomix+Raspberry+Sponge+Cake+with+cut+slice.jpg" title="" width="640" /></a></div>
<br />
One of the best things about a Thermomix is it's ability to whip up a cake in only a few seconds. I would never before have believed that I could be cooking dinner whilst rustling up an easy sponge cake for dessert.<br />
<br />
I used an old school method to weigh out the ingredients and it really is a foolproof way of making a sponge cake. Simply weigh three eggs in their shells - in my case they came to 160g. The same weight of flour, butter/margarine and caster sugar.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ZjJz6C2Tj_naTT_3bW4gpwWNyrp5zesQgCbFab_Tt5pdV9DWxlA-EMtWKgrFubmkC2WIUWXhWmCpXpLvKiRN3BfCTjsUhfQ81QPjfwE_Bc8iQurhkDEgpuRqTPHOesT_PiGTMQ/s1600/Thermomix+Raspberry+Sponge+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Raspberry Sponge Cake" border="0" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ZjJz6C2Tj_naTT_3bW4gpwWNyrp5zesQgCbFab_Tt5pdV9DWxlA-EMtWKgrFubmkC2WIUWXhWmCpXpLvKiRN3BfCTjsUhfQ81QPjfwE_Bc8iQurhkDEgpuRqTPHOesT_PiGTMQ/s640/Thermomix+Raspberry+Sponge+Cake.jpg" title="" width="640" /></a></div>
<br />
For a lighter sponge replace half the butter with baking spread.<br />
<br />
The recipe can be adapted and made in either a food processor or mixer.<br />
<br />
<b>You will need:</b> 1 x 20cm cake tin greased, base and sides lined with baking paper<br />
<br />
<b>Ingredients:</b><br />
<ul>
<li>Eggs weighed in shells (approx 160g)</li>
<li>Self raising flour</li>
<li>1 tsp baking powder</li>
<li>butter, softened</li>
<li>caster sugar</li>
<li>1 tsp vanilla extract</li>
</ul>
<b>Decoration:</b><br />
<ul>
<li>225g Icing sugar</li>
<li>2 tbsp lemon juice</li>
<li>dried raspberries</li>
<li>punnet fresh raspberries</li>
</ul>
<b>Method:</b><br />
Preheat the oven to 175°C.<br />
<br />
Place all the ingredients into the TM jug and mix 30 seconds/speed 5.<br />
Scrape down and mix 10 seconds/speed 5.<br />
<br />
Dollop into the tin and bake for approximately 30/40 minutes until cooked.<br />
<br />
Place on a cooling rack, turn out the cake out and leave until completely cooled.<br />
<br />
<b>Decoration:</b> Mix the icing sugar with lemon juice to make a thick icing, using a little water to make a spreading consistency. Pour over the top of the cake, spread over and decorate with freeze dried and fresh raspberries.<br />
<br />
<b>You may also like:</b><br />
<a href="https://kitchen-delights.blogspot.co.uk/2014/10/raspberry-and-triple-almond-cake-recipe.html">Raspberry and Almond Cake</a><br />
<a href="https://kitchen-delights.blogspot.co.uk/2014/01/chocolate-and-beetroot-mini-cakes-recipe.html">Chocolate and Beetroot Mini Cakes</a><br />
<a href="https://kitchen-delights.blogspot.co.uk/2015/10/banana-cake-with-salted-caramel-icing.html">Banana Cake with Salted Caramel Icing</a><br />
<br />Maggiehttp://www.blogger.com/profile/01507779981002229597noreply@blogger.comtag:blogger.com,1999:blog-34940202.post-30079014828970393512017-04-20T20:43:00.000+01:002017-09-07T19:48:23.518+01:00Coffee and Walnut Traybake Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvcb1VSxgLecuF4JpiWhGtWW2vgnRgfzPbPgmxKgE2rsqrOXoMrZYywcQZipKMa8jhlKyCmQTNW63aByCtsMaPNtaCehjvrF2dP7G26aOykUMIauRbmEGsmo5anRTRd5Xq_VqJXw/s1600/coffee+cake+traybake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Coffee and Walnut Traybake" border="0" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvcb1VSxgLecuF4JpiWhGtWW2vgnRgfzPbPgmxKgE2rsqrOXoMrZYywcQZipKMa8jhlKyCmQTNW63aByCtsMaPNtaCehjvrF2dP7G26aOykUMIauRbmEGsmo5anRTRd5Xq_VqJXw/s640/coffee+cake+traybake.jpg" title="" width="640" /></a></div>
<br />
<br />
Coffee and walnut cake is a flavour combination made in heaven and for a coffee lover like me, it's win win!<br />
<br />
A classic cake that shouldn't be messed around with too much and one, that for me, still has it's place in a coffee shop, regardless of how 'too cool for school' they are.<br />
<br />
I've made this cake with instant espresso powder which can be found at the supermarket, the cake is made with a mixture of butter and margarine which produces a lighter sponge.<br />
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You can't beat a traybake, it cuts easily and freezes.<br />
<br />
Stand mixer instructions - <i>Thermomix Instructions in italics.</i><br />
<br />
<b>You will need:</b> Traybake tin 30cm x 20cm - base and sides lined with baking paper so the cake can easily be removed after cooling.<br />
<br />
<b>Ingredients:</b><br />
<ul>
<li>100g block margarine</li>
<li>75g salted butter, softened</li>
<li>175g self raising flour</li>
<li>1 tsp baking powder</li>
<li>3 eggs</li>
<li>3 teaspoons instant espresso powder</li>
<li>2 tbsp milk</li>
<li>60g walnuts chopped</li>
</ul>
Preheat the oven to 175°C.<br />
<br />
Add all the ingredients, except the chopped walnuts, to the bowl. Mix 2 minutes until smooth. Fold in the chopped walnuts.<br />
<i>Add all the ingredients, except the chopped walnuts, to the jug. Mix 20 secs/speed 5. Scrape down 20 secs/speed 5. Add the chopped walnuts 10 Secs/Reverse/Speed 3.</i><br />
<i><br /></i>
Pour the batter into the prepared tin and bake for 40 minutes. Remove from the oven and place on a wire rack to cool. Once cool remove the cake.<br />
<br />
<b>Icing Ingredients:</b><br />
<ul>
<li>100g unsalted butter, softened</li>
<li>200g icing sugar</li>
<li>2 tsp instant espresso powder</li>
<li>3 tsp water or milk</li>
</ul>
Add the butter to the mixer bowl and beat until soft and smooth. Add the instant espresso powder and water, gradually beat in the icing sugar until smooth and mousse like.<br />
<i>Add the icing sugar, butter, water and espresso powder to the TM jug. Mix 20 sec/speed 4. Scrape down and mix again 20 sec/speed 4.</i><br />
<br />
Dollop the icing over the sponge and spread carefully with an offset spatula. Decorate with chopped walnuts. Place in the fridge to set. Remove from the fridge and cut into bars. Freeze any leftover icing.<br />
<br />Maggiehttp://www.blogger.com/profile/01507779981002229597noreply@blogger.comtag:blogger.com,1999:blog-34940202.post-13373206776460736472017-04-06T18:56:00.003+01:002017-04-23T19:10:03.307+01:00Rum, Raisin and Apple Crumble Muffins Recipe<div class="separator" style="clear: both; text-align: center;">
<img alt="Rum, Raisin and Apple Crumble Muffins" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3fUlJjTAUxXGxtdCZN8wNkEHZVgjn8VCMd9StmkC-_F46OG1QpaaBHf65JFZ-OKCNuj6wAhQpkEhNKsplcDuk6eeibykvWH5AfAnhkqqjmIkqIGiL1KhgRYFtem3NSG-S4bWkMQ/s640/Rum%252C+Raisin+%2526+Apple+Crumble+Muffins.jpg" title="" width="448" /></div>
<br />
I love a recipe that can be used as either a cake or pudding and these definitely fit the bill. They are equally at home eaten as is, but preferably warmed through, or removed from the cases and served with cream or custard.<br />
<br />
If you've got a very ripe banana in the fruit bowl along with a couple of eating apples then you're more or less sorted for this recipe which can easily be adapted to make it your own.<br />
<br />
The crumble makes them quite sweet. but if I made them again I'd definitely halve the quantity of sugar in the crumble mix. There will also be crumble mix left over but it will freeze to use in another recipe.<br />
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<b>You will need:</b> 12 hole muffin tin lined with paper cases<br />
<br />
<b>Thermomix Method </b>- <i>Food Processor Method in italics</i><br />
<br />
<b>Crumble Topping</b><br />
<ul>
<li>150g plain flour</li>
<li>50g caster sugar</li>
<li>100g cold butter cubed</li>
<li>Flaked almonds to decorate</li>
</ul>
<br />
<b>Cake Ingredients</b><br />
<ul>
<li>100g lexia raisins</li>
<li>2 tablespoons of spiced rum</li>
<li>75g soft butter</li>
<li>75g block margarine</li>
<li>150g light brown sugar</li>
<li>2 large eggs</li>
<li>175g self raising flour</li>
<li>a few gratings of fresh nutmeg</li>
<li>2 Braeburn apples, peeled, cored and chopped</li>
<li>1 ripe banana, peeled and chopped</li>
</ul>
<br />
<b>For the crumble: </b>Add everything to the TM Jug and whiz 5 Secs/Speed 4.<br />
<i>Add the ingredients to the processor bowl and whiz until they resemble large breadcrumbs.</i><br />
<i><br />
</i> Preheat the oven to 175°C.<br />
<i><br />
</i> Measure the rum into a small bowl and stir in the raisins, leave on one side.<br />
<br />
Place the butter, margarine, eggs, self raising flour, nutmeg to the jug TM 20 Secs/Speed 5. Scrape down 5 Sec/Speed 5.<br />
<i>Place the butter, margarine, eggs, self raising flour and nutmeg in the processor, whiz until combined.</i><br />
<br />
Add the apples, bananas, raisins and rum to the TM jug set to 10 Secs/Reverse/Stir until combined.<br />
<i>Add the apples, bananas, raisins and rum to the processor bowl, take a spoon and stir to combine.</i><br />
<i><br />
</i> Take an ice cream scoop and place scoops of batter into each of the cupcake cases. Top with a few teaspoons of crumble mix and scatter over the flaked almonds.<br />
<br />
Place in the oven and bake for 30 minutes. Remove and place on a rack to cool.<br />
<br />
Can be frozen.<br />
<br />Maggiehttp://www.blogger.com/profile/01507779981002229597noreply@blogger.comtag:blogger.com,1999:blog-34940202.post-20023498013471823402017-03-22T20:17:00.000+00:002017-04-23T19:14:13.273+01:00Individual Raspberry Frangipane Tarts Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYdG1Jr2WoKOO_WDcSZZZNBMzZ8HQM47xULkpOVHmDKPOBUqVVRP60byMAzzY8yIranNb-UeoX9VcN8Ing6RFkTNbxpHWMCr8VasojQQ0mLDXq2R5YyBQVKZqOFB3OfxJhVTrM3w/s1600/Individual+Raspberry+Frangipane+Tart+with+icecream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Individual Raspberry Frangipane Tart with Ice cream" border="0" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYdG1Jr2WoKOO_WDcSZZZNBMzZ8HQM47xULkpOVHmDKPOBUqVVRP60byMAzzY8yIranNb-UeoX9VcN8Ing6RFkTNbxpHWMCr8VasojQQ0mLDXq2R5YyBQVKZqOFB3OfxJhVTrM3w/s640/Individual+Raspberry+Frangipane+Tart+with+icecream.jpg" title="" width="640" /></a></div>
<br />
I couldn't resist buying a punnet of huge raspberries after I spotted them on one of my favourite market stalls in Bridgnorth. I know we should buy seasonal food but they said 'buy me' and so I did. These were some of the best raspberries I've ever eaten, in fact they were far superior to the ones I grow in my garden!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgupxHGasE_O8oQ6Fl2i-qO7VVuKDIorWNSdFT04_Rdc0CkkZEjg-YERYdg7QuWd9NgvEc_MxDzNPS0HBmdc20Rzd87qZmgIu5oQgxGsE74FRxTj4gVu2c6-xMJfeWq2QVoAPNMXQ/s1600/Individual+Raspberry+Frangipane+Tart+noise+reduced.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Small Frangipane Tarts " border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgupxHGasE_O8oQ6Fl2i-qO7VVuKDIorWNSdFT04_Rdc0CkkZEjg-YERYdg7QuWd9NgvEc_MxDzNPS0HBmdc20Rzd87qZmgIu5oQgxGsE74FRxTj4gVu2c6-xMJfeWq2QVoAPNMXQ/s640/Individual+Raspberry+Frangipane+Tart+noise+reduced.jpg" title="" width="640" /></a></div>
<br />
There isn't a huge amount of frangipane filling but it worked out perfectly for me.<br />
<br />
<b>Thermomix Method - Food Processor Method in Italics</b><br />
<br />
<b>You will need</b>: 6 x 10cm tart tins with a loose base<br />
<br />
<b>Pastry</b><br />
<ul>
<li>175g plain flour</li>
<li>75g butter, cut into cubes</li>
<li>25g icing sugar</li>
<li>1 large egg, beaten</li>
</ul>
<b>Frangipane</b><br />
<ul>
<li>60g butter, diced</li>
<li>60g caster sugar</li>
<li>1 egg</li>
<li>50 g ground almonds</li>
<li>1/2 tbsp plain flour</li>
<li>Punnet raspberries</li>
<li>Handful of flaked almonds</li>
</ul>
<b>Pastry</b><br />
Place the flour, butter, sugar and egg into the TM jug 20 Secs/Speed 4.<br />
<i>Place the flour and butter in a food processor and whiz until the mixture resembles breadcrumbs. Add the sugar and mix in briefly, then add the egg . Whiz until the dough just comes together.</i><br />
<i><br />
</i> Wrap the pastry in clingwrap and chill in the fridge for 30 minutes. Remove from the fridge and allow to come up to room temperature. Roll the pastry out on a lightly floured surface and line the tins<br />
.<br />
Preheat the oven to 180°C and place a heavy baking sheet inside on the oven rack to heat up.<br />
<br />
Prick the base of the pastry all over with a fork, now chill in the fridge for 30 minutes.<br />
<br />
Line the pastry cases with crumpled baking paper and spread over a layer of baking beans. Place on the heated baking sheet and bake for 10 minutes. Remove from the oven and remove the baking paper and beans from the pastry case.<br />
<br />
<b>Frangipane</b><br />
Weigh the ingredients into the bowl TM 1 min/Speed 3.<br />
<i>Place the butter and sugar into the food processor and blend until soft. Add the egg and whiz again. Add the ground almonds and flour and mix briefly.</i><br />
<br />
Spoon a dollop of frangipane into each tart shell, and spread out evenly. place a few raspberries in each shell. Bake for 20 minutes at 180°C. Now open the oven door and sprinkle over the flaked almonds, bake for another 10 minutes. Cool and serve with ice cream or cream.<br />
<br />Maggiehttp://www.blogger.com/profile/01507779981002229597noreply@blogger.comtag:blogger.com,1999:blog-34940202.post-15437155597766446262017-03-12T19:54:00.000+00:002017-04-23T19:11:41.276+01:00Egg Custard Tart Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKXb5GoH-v3f-a4o53T5YQxGWive0pYdgZeW_GWSb3HVT2zCVoCuggIqWzYW-JxFCD3ZYtk8AkW47dmjEuKVqb4ga6iHNUjKgDXEp_Gdvx75i4F0_xnec1eFkKe6vnE6ulqVgC_Q/s1600/Egg+Custard+Tart+Keith+Floyd+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Egg Custard Tart" border="0" height="495" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKXb5GoH-v3f-a4o53T5YQxGWive0pYdgZeW_GWSb3HVT2zCVoCuggIqWzYW-JxFCD3ZYtk8AkW47dmjEuKVqb4ga6iHNUjKgDXEp_Gdvx75i4F0_xnec1eFkKe6vnE6ulqVgC_Q/s640/Egg+Custard+Tart+Keith+Floyd+2.jpg" title="" width="640" /></a></div>
<br />
I've never been a fan of egg custard tart, homemade or bought. It's just too eggy for me but hubby is the reverse and simply loves egg custard. The pastry is thicker than usual because a bought tart mostly has a thick layer of pastry and that's exactly what he wanted.<br />
<br />
It's quite rare for me to make custard tart because you can buy a good one from M&S!<br />
<div>
<br />
The custard is a recipe by the late and great Keith Floyd who says "This is the real thing"........ the pastry recipe is one I use time and again.<br />
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<b>You will need: </b>20cm loose base flan tin lightly greased<br />
<br />
<b>Pastry:</b><br />
<ul>
<li>175g plain flour, plus extra for dusting</li>
<li>75g cold butter, cubed</li>
<li>25g caster sugar</li>
<li>1 medium egg, beaten with a splash of water</li>
<li>1 extra egg for coating the pastry case</li>
</ul>
<b>Method is for a food processor:</b><br />
<b><i>Thermomix method in italics:</i></b><br />
<b><i><br />
</i></b> Place the flour and butter in a food processor and whiz until the mixture resembles breadcrumbs. Add the sugar and mix in briefly, then add 3 tablespoons of the egg and water mixture. Whiz until the dough just comes together.<br />
<i>Place the flour, butter, sugar and 3 tablespoons of the egg and water mixture into the TM jug 20 Secs/Speed 4.</i><br />
<i><br />
</i> Wrap the pastry in clingwrap and chill in the fridge for 30 minutes. Remove from the fridge and allow to come up to room temperature. Roll the pastry out on a lightly floured surface and line the tin.<br />
Preheat the oven to 190°C/170°C fan/ Gas 5 and place a heavy baking sheet inside on the oven rack to heat up.<br />
<br />
Prick the base of the pastry all over with a fork, now chill in the fridge for 30 minutes.<br />
<br />
Line the pastry case with crumpled baking paper and spread over a layer of baking beans. Place on the heated baking sheet and bake for 10 minutes. Remove from the oven and remove the baking paper and beans. Brush the pastry case with beaten egg. Return the part baked pastry case to the oven for 10 minutes until light golden brown. Leave the pastry case in the tin to cool on a rack.<br />
<br />
<b>For the egg custard:</b><br />
<b>Ingredients:</b><br />
<ul>
<li>3 eggs</li>
<li>40g caster sugar</li>
<li>½ level teaspoon cornflour</li>
<li>300ml single cream</li>
<li>Vanilla pod</li>
<li>Grated nutmeg</li>
</ul>
<b>Method:</b><br />
Reduce the oven to 150°C.<br />
<br />
Beat the eggs with the sugar and cornflour. Keep on beating to dissolve the sugar.<br />
<br />
Pour the cream into a small saucepan, pierce the vanilla pod and add to the cream. On a medium heat bring the cream to boiling point. Remove from the heat.<br />
<br />
Carefully remove the vanilla pod and pour the cream onto the egg mixture whilst whisking continuously.<br />
<br />
Strain the mixture into the baked pastry case and grate fresh nutmeg over the custard.<br />
Return to the oven and bake for 30 minutes until set.<br />
<br /></div>
Maggiehttp://www.blogger.com/profile/01507779981002229597noreply@blogger.comtag:blogger.com,1999:blog-34940202.post-36098203067848140442017-03-05T20:39:00.000+00:002017-04-23T19:12:13.672+01:00Three Layer Chocolate and Vanilla Sponge Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzTTN9yu7l2Lg8OVgKcCUxtzPtEnp51SrMpsISXRnPC4m92D_n1JHSjcO5daNg0BXvSBgXB31Jt2BMOzJy8cMM72l62GJGcVSt-ZyOctb_VpQ43Ewz2K-3v5cuEYcrwIquchTW7g/s1600/Chocolate+and+Vanilla+Chocolate+Cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="3 layer chocolate and vanilla sponge cake" border="0" height="419" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzTTN9yu7l2Lg8OVgKcCUxtzPtEnp51SrMpsISXRnPC4m92D_n1JHSjcO5daNg0BXvSBgXB31Jt2BMOzJy8cMM72l62GJGcVSt-ZyOctb_VpQ43Ewz2K-3v5cuEYcrwIquchTW7g/s640/Chocolate+and+Vanilla+Chocolate+Cake+2.jpg" title="" width="640" /></a></div>
<br />
My grandchildren love a cake to look temptingly delicious and it has to be smothered in buttercream and decorated with chocolate/or sweets so they can tuck in and enjoy the moment.<br />
<br />
There wasn't time to take a photograph of the cake before it was sliced but the topping is Green & Black's chocolate which I melted gently in the microwave, poured out onto a board and just before it sets too hard I used a dough scraper and chopped the chocolate into small shards.<br />
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<b>Thermomix Method - Conventional Method in Italics</b><br />
<br />
<b>You will need:</b> 3 x 20cm cake tins, greased and base lined.<br />
<br />
<b>Cake Ingredients:</b><br />
<ul>
<li>280g self-raising flour</li>
<li>2 tsp baking powder</li>
<li>pinch of salt</li>
<li>280g caster sugar</li>
<li>280g soft unsalted butter</li>
<li>5 eggs</li>
<li>1 tsp vanilla extract</li>
<li>3 tablespoons milk</li>
<li><b>For the chocolate layer:</b></li>
<li>50g cocoa powder, sifted</li>
<li><b>For the chocolate decoration</b></li>
<li>50g Green & Black's Milk Chocolate</li>
</ul>
<b>Method:</b><br />
Preheat the oven to 175ºC.<br />
<br />
Add the flour, baking powder, pinch salt, caster sugar, butter, eggs, vanilla extract and milk to the TM jug. Mix 20 Secs/Speed 5. Scrape down and mix 20 Secs/Speed 5.<br />
<i>Place the flour, baking powder, pinch salt, caster sugar, butter, eggs, vanilla extract and milk in the bowl of a stand mixer. </i><i>Mix the ingredients for 2 minutes until well combined.</i><br />
<br />
Dollop a third of the mixture into one of the prepared tins and level.<br />
<br />
Add the cocoa powder to the remaining batter in the TM jug and mix 15 secs/speed 5. If the cocoa powder isn't fully incorporated whiz again for a few seconds.<br />
<i>Add the cocoa powder to the remaining batter and mix until well incorporated.</i><br />
<br />
Scrape the chocolate cake batter into the two tins and level out.<br />
<br />
Bake for 20-25 minutes or until cooked. Place the tins on a cooling rack for 10 minutes. Remove the cakes and place on the rack until cold.<br />
<br />
Wrap the cooled cakes in cling wrap and place in the fridge to firm up.<br />
<br />
<b>Buttercream Ingredients</b><br />
<ul>
<li>350g sifted icing sugar</li>
<li>175g softened unsalted butter</li>
<li>40g cocoa powder</li>
<li>1 tbsp boiling water</li>
</ul>
Place the cocoa powder into a small bowl and mix to a paste with the boiling water and allow to cool.<br />
<br />
Add the icing sugar, softened butter and cooled cocoa powder paste to the TM and mix 15 Secs/Reverse/Speed 2. Scrape down and mix for 4 Minutes/Reverse/Speed 2. If the buttercream is a little stiff add a splash of milk and whiz again to incorporate.<br />
<i>Add the butter to the bowl of the food mixer and mix for a few seconds. Gradually add the sifted icing sugar followed by the cocoa paste, mix for 5 minutes until light and fluffy.</i><br />
<br />
<b>To Assemble:</b><br />
Place one of the chocolate cakes on a cake board. Spread over a layer of buttercream. Place the vanilla cake on top and spread over another layer of buttercream. Top with the remaining chocolate cake. Spread the top cake layer with buttercream. With a large pallet knife coat the sides of the cake evenly with buttercream.<br />
<br />Maggiehttp://www.blogger.com/profile/01507779981002229597noreply@blogger.comtag:blogger.com,1999:blog-34940202.post-30091302089997684142017-02-16T17:30:00.004+00:002017-04-24T20:27:49.984+01:00Instant Pot Leek and Potato Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLYUV-aZePfcP-iQHRj8_MnuaHOEY5GM3CVu6eXYigGUnin2SijRHV08rI_oZAi8H3J-oG_Q2CzViwakYhNLaSu-HYQfjOPkHLBUIQbZudBPkofFU_1U6oRQQWazRHOabnKlSMDQ/s1600/Leek+and+Potato+Soup+Instant+Pot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Leek and Potato Soup" border="0" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLYUV-aZePfcP-iQHRj8_MnuaHOEY5GM3CVu6eXYigGUnin2SijRHV08rI_oZAi8H3J-oG_Q2CzViwakYhNLaSu-HYQfjOPkHLBUIQbZudBPkofFU_1U6oRQQWazRHOabnKlSMDQ/s640/Leek+and+Potato+Soup+Instant+Pot.jpg" title="" width="640" /></a></div>
A delicious bowl of comforting home made soup with a thick slab of bread and butter takes some beating. Leek and potato soup is quick and simple to make and any that isn't eaten can be frozen in a strong freezer bag.<br />
<br />
I made mine in the Instant Pot (electric pressure cooker) and once the soup had cooled down I whizzed it in the blender. I purchased the pressure cooker just before last Christmas and as with all gadgets it's a bit of a learning curve, but so far so good!<br />
<a name='more'></a><br />
Making soup in a pressure cooker is slightly different to using a saucepan because you use less liquid but I've included both methods below:<br />
<br />
<b>Ingredients for Instant Pot Method:</b><br />
<ul>
<li>4 large leeks</li>
<li>2 medium potatoes, peeled and cut into small dice</li>
<li>50g butter</li>
<li>850ml vegetable stock</li>
<li>275ml semi-skimmed milk</li>
<li>Salt and freshly milled black pepper</li>
<li>Double cream (to serve - optional)</li>
</ul>
<b><br />
</b> <b>Method:</b><br />
Trim the leeks, cut them in half lengthways and slice. Wash well and drain. Add the butter to the stainless steel inner bowl, set to Saute and adjust to low. When the butter has melted add the leeks and potatoes. Stir well to coat in the butter and season.<br />
<br />
Add 850ml vegetable stock to the Instant Pot bowl. Set to Soup and adjust the time to 10 minutes. At the end of cooking use NPR (natural pressure release)<br />
<br />
Pour the milk into the bowl and stir to combine. Whiz with a stick blender until smooth. Check the seasoning. Add a swirl of cream to serve.<br />
<b><br />
</b><b>Ingredients for Conventional Method:</b><br />
<ul>
<li>4 large leeks</li>
<li>2 medium potatoes, peeled and diced</li>
<li>50g butter</li>
<li>850ml vegetable stock</li>
<li>275ml semi-skimmed milk</li>
<li>Salt and freshly milled black pepper</li>
<li>Double cream (to serve - optional)</li>
</ul>
<b><br />
</b> <b>Method:</b><br />
Trim the leeks cut them in half length ways and slice finely, Wash well and drain. Take a large thick base saucepan and melt the butter on a low heat, now add the leeks and potatoes, stir well to get a good coating of butter. Season, then cover the pan with a lid. Place onto a very low heat for about 15 minutes.<br />
<br />
Now add the stock and milk, bring to a simmer over a medium heat, cover and simmer the soup very gently for 20 minutes or until the vegetables are soft.<br />
<br />
Leave the soup to cool and either place into a blender or use a stick blender and whiz until smooth. Return the soup to the saucepan and reheat gently, check the seasoning. Add a swirl of cream to serve.<br />
<br />
<b>You may also like:</b><br />
<a href="http://celery%2C%20leek%20and%20stilton%20soup/">Celery, Leek and Stilton Soup</a><br />
<a href="https://kitchen-delights.blogspot.co.uk/2014/12/carrot-and-leek-soup-recipe.html">Carrot and Leek Soup</a><br />
Maggiehttp://www.blogger.com/profile/01507779981002229597noreply@blogger.comtag:blogger.com,1999:blog-34940202.post-46694902696628525542017-02-01T19:57:00.000+00:002017-04-20T20:51:21.125+01:00Tear and Share Milk Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7Ooys5JqUqFJKpI1kR73BU7mcA5b5LTIjrFkslLWbz6-IekdAyq5SxKOHxu_pL9YLNPvaL3HRigAZDOcJINmtsJvPjftJazQRJuzjAjrVsPRPw9z3sihNqaLbOkSOqjL_YV3vA/s1600/Thermomix+Chia+and+Sesame+Seed+Tear+and+Share+Bread+Showing+Pulled+Apart.jpg" imageanchor="1"><img alt="Milk Tear and Share Bread" border="0" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7Ooys5JqUqFJKpI1kR73BU7mcA5b5LTIjrFkslLWbz6-IekdAyq5SxKOHxu_pL9YLNPvaL3HRigAZDOcJINmtsJvPjftJazQRJuzjAjrVsPRPw9z3sihNqaLbOkSOqjL_YV3vA/s640/Thermomix+Chia+and+Sesame+Seed+Tear+and+Share+Bread+Showing+Pulled+Apart.jpg" title="" width="640" /></a></div>
<br />
I love a 'bit of nostalgia', and milk bread baked in a cylindrical ribbed tin brings back memories of my childhood and hopefully my other reader remembers this wonderful soft and tasty loaf of bread too! I can't recall anything as fancy as sharing bread though.<br />
<br />
I made this last week to go with our dinner but unfortunately it never made it to the table because I was too late making it. The chia seeds decorating the top of the bread were an impulse purchase from Aldi, I'm unsure they brought anything to the party but they can go into my next seeded loaf of bread!<br />
<br />
As usual I made mine in the Thermomix, simply because it has to work for me, but it will work just as well using a stand mixer with the dough attachment.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix6mkBMt_lp23pYz1XV-XKRLh0o0YtFNQmSOCeTHmO_2iflVmb9qLMd-gYn42wEjy2V1nffu3RX-_eW5N0EGLivg5zXfCKhyCyevWuagICM8Hr_zWJ_0Am2COk-F6c6TZwNrvGXw/s1600/Thermomix+Chia+and+Sesame+Seed+Tear+and+Share+Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="A loaf of tear and share milk bread" border="0" height="497" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix6mkBMt_lp23pYz1XV-XKRLh0o0YtFNQmSOCeTHmO_2iflVmb9qLMd-gYn42wEjy2V1nffu3RX-_eW5N0EGLivg5zXfCKhyCyevWuagICM8Hr_zWJ_0Am2COk-F6c6TZwNrvGXw/s640/Thermomix+Chia+and+Sesame+Seed+Tear+and+Share+Bread.jpg" title="" width="640" /></a></div>
<br />
I've included conventional instructions below.......<br />
<br />
<b><i>Thermomix Instructions in Italics</i></b><br />
<b><i><br /></i></b>
<b>You will need</b>: 7"/18cm round springform tin base lined and greased<br />
<br />
250g strong white bread flour<br />
1 tsp easy blend yeast<br />
1/2 tsp salt<br />
15g butter<br />
150ml warm milk or <i><b>150g of cold milk (if using a Thermomix)</b></i><br />
<br />
<b>Method:</b><br />
Put the flour into the bowl of the mixer and using the appropriate attachment rub in the butter.<br />
<br />
Add the yeast and salt to the bowl, it's always best to place them on opposite sides of the bowl.<br />
<br />
Fit the dough hook and pour in 150ml of warm milk, knead for 5 minutes until the dough is elastic.<br />
<b><i><br /></i></b>
<b><i>Pour 150g milk into the jug, add the yeast and set to 1 minute/37ºC/Speed 2, then to ensure the yeast is mixed in thoroughly I tend to set for another 1 minute/37ºC/Speed 2 reverse.</i></b><br />
<b><i>Now add the flour, salt and butter. Set to 2 minutes/Knead Function.</i></b><br />
<br />
Remove the dough and place into a greased bowl, cover with cling wrap and prove for an hour or so until doubled in size.<br />
<b><i><br /></i></b>
<b><i>Prove the dough in the TM jug, leave until double in size about 1 hour.</i></b><br />
<br />
Remove the dough from the bowl, return to the stand mixing bowl and using the dough hook knead for a minute to knock out the air.<br />
<i><b><br /></b></i>
<i><b>Remove the dough from the TM jug and knock out the air.</b></i><br />
<br />
Cut the dough into 10 even size pieces and shape into balls. Place 7 of the balls evenly around the sides of the springform tin, now place the remaining three balls in the middle. Cover with greased clingfilm and leave to prove until double in size, approximately 30-45 minutes. Brush with milk and sprinkle over sesame and chia seeds.<br />
<br />
Meanwhile, preheat the oven to 200ºC. Place the baking sheet into the oven and bake for approximately 30 minutes until golden brown. Remove from the tin and place on a wire rack to cool.<br />
<br />
<b>You may also like:</b><br />
<a href="https://kitchen-delights.blogspot.co.uk/2016/02/tear-and-share-granary-bread-rolls.html">Tear and Share Granary Bread Rolls </a>(with a step by step guide)<br />
<a href="https://kitchen-delights.blogspot.co.uk/2016/07/thermomix-seeded-bread-rolls.html">Seeded Bread Rolls</a><br />
<br />Maggiehttp://www.blogger.com/profile/01507779981002229597noreply@blogger.comtag:blogger.com,1999:blog-34940202.post-37229083103412339452017-01-22T20:15:00.000+00:002017-01-22T20:15:15.284+00:00Thermomix Soft White Bread Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9XdT8B0jb7c7NujR_RVzIDgdHEHu5YUmPBKQC1YqB3ye_1BUk0qJUU58p1rFV2drOx67FFhLpJZPDa2QIZRCbC7-yQtIhVq1Uz8q4KVkiJ84jS0jQJKqVkaTy1oI5iKdNKGNYpw/s1600/Thermomix+Soft+Baps+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Soft White Bread Rolls" border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9XdT8B0jb7c7NujR_RVzIDgdHEHu5YUmPBKQC1YqB3ye_1BUk0qJUU58p1rFV2drOx67FFhLpJZPDa2QIZRCbC7-yQtIhVq1Uz8q4KVkiJ84jS0jQJKqVkaTy1oI5iKdNKGNYpw/s640/Thermomix+Soft+Baps+2.jpg" title="" width="640" /></a></div>
<br />
There's nothing more satisfying than making a batch of bread rolls and pulling them apart to reveal their light fluffy interior. <br />
<br />
I cut these in half, spread mayonnaise over and filled mine with lettuce, tomatoes, bacon, home made beef burger, and melted some cheese over the burger. Yum. These are perfect rolls for beef burgers because the burger stays put in the bread roll!<br />
<br />
I love making bread in the Thermomix, it takes only two minutes to knead the dough and then it's ready to rise for an hour in the Thermie jug, shape, rise and bake - what's not to like?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jjR-mlbqWoSVIARJ1a7UZ-T4WauNOv-faOdUZ2uz1LePZcVGVr9cJ8f58oC-St2geosENGxwo3nHPFMCkWzBMhbbo18N1TOAtNRxlbG8jSMzNUQC-acZYS-GiP3gO3lBYTUHEA/s1600/Thermomix+Soft+Baps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thermomix Soft White Bread Rolls" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jjR-mlbqWoSVIARJ1a7UZ-T4WauNOv-faOdUZ2uz1LePZcVGVr9cJ8f58oC-St2geosENGxwo3nHPFMCkWzBMhbbo18N1TOAtNRxlbG8jSMzNUQC-acZYS-GiP3gO3lBYTUHEA/s640/Thermomix+Soft+Baps.jpg" title="" width="438" /></a></div>
<br />
I've included conventional instructions below....<br />
<br />
<b>Thermomix Instructions in Italics</b><br />
<br />
<b>Makes: </b>8<br />
<br />
500g strong white bread flour<br />
7g easy blend yeast<br />
1tsp salt<br />
35g butter<br />
200ml warm water or <i><b>200g of cold water (if using a Thermomix)</b></i><br />
100ml warm milk or <i><b>100g of cold milk (if using a Thermomix)</b></i><br />
<br />
1. Put the flour into the bowl of the mixer and using the appropriate attachment rub in the butter.<br />
2. Add the yeast and salt to the bowl, it's always best to place them on opposite sides of the bowl.<br />
3. Fit the dough hook and pour in 200ml of warm water and 100ml of warm milk, knead for 5 minutes until the dough is elastic.<br />
<i><b>Pour 200g water and 100g milk into the jug, add the yeast and set to 1 minute/37ºC/Speed 2, then to ensure the yeast is mixed in thoroughly I tend to set for another 1 minute/37ºC/Speed 2 reverse.</b></i><br />
<i><b>Now add the flour, salt and butter. Set to 2 minutes/Knead Function.</b></i><br />
4. Remove the dough and place into a greased bowl, cover with cling wrap and prove for an hour or so until doubled in size.<br />
<i><b>Prove the dough in the TM jug, leave until double in size about 1 hour.</b></i><br />
5. Remove the dough from the bowl, return to the stand mixing bowl and using the dough hook knead for a minute to knock out the air.<br />
<i><b>Remove the dough from the TM jug and knock out the air.</b></i><br />
6. Cut the dough into 8 even size pieces and shape into balls. Place onto the floured baking sheet leaving a small gap between each dough ball. Dust with flour and cover with a tea towel to prove until double in size, approximately 30-45 minutes.<br />
7. Meanwhile, preheat the oven to 200ºC. Place the baking sheet into the oven and bake for 15-20 minutes until golden brown. Place on a wire rack to cool.<br />
<br />
<b>You may also like:</b><br />
<a href="https://kitchen-delights.blogspot.co.uk/2016/08/bread-made-in-banneton-proving-basket.html">Bread Made in a Banneton Proving Basket</a><br />
<a href="https://kitchen-delights.blogspot.co.uk/2015/09/fougasse-recipe.html">Fougasse Recipe</a><br />
<a href="https://kitchen-delights.blogspot.co.uk/2016/01/how-to-make-finger-rolls-recipe.html">How to Make Finger Rolls</a><br />
<br />Maggiehttp://www.blogger.com/profile/01507779981002229597noreply@blogger.com