Sliced Plum Frangipane Tart

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.

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.

Mixed Seed Loaf

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.

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.

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.

Spicy Red Lentil Soup

A warming bowl of delicious spicy soup that is quick to make but has a ridiculously long list of ingredients.

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.

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.

The mixed seeded bread is made in the Thermomix and I'll post the recipe for this over the next few weeks.

Thermomix Soft White Bread

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.

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.

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.

Easy Pea and Mint Soup

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.

Thermomix Casserole Dish Baked Bread

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.

Thermomix Tomato and Mozzarella Pizza

This is a very straightforward pizza, a standard pizza dough topped with organic tinned chopped tomatoes and grated mozzarella.

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.

Cream Tea Cupcakes Recipe

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!

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.

The cupcakes are really easy to make and can be made in a food processor, food mixer or Thermomix.

Thermomix Berries and Cherries Smoothie Recipe

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.

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.

White Bloomer Bread Recipe

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.

Mini Chocolate Raspberry Cakes

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.

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!

The filling is simply seedless raspberry jam and a few fresh raspberries crushed . I served my little cakes with vanilla ice cream.

Thermomix Raspberry Sponge Cake

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.

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.

Thermomix Soft White Bread Rolls

There's nothing more satisfying than making a batch of bread rolls and pulling them apart to reveal their light fluffy interior.

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!

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?

I've included conventional instructions below....

Thermomix Instructions in Italics

Makes: 8

500g strong white bread flour
7g easy blend yeast
1tsp salt
35g butter
200ml warm water or 200g of cold water (if using a Thermomix)
100ml warm milk or 100g of cold milk (if using a Thermomix)

1. Put the flour into the bowl of the mixer and using the appropriate attachment rub in the butter.
2. Add the yeast and salt to the bowl, it's always best to place them on opposite sides of the bowl.
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.
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.
Now add the flour, salt and butter. Set to 2 minutes/Knead Function.
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.
Prove the dough in the TM jug, leave until double in size about 1 hour.
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.
Remove the dough from the TM jug and knock out the air.
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.
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.

You may also like:
Bread Made in a Banneton Proving Basket
Fougasse Recipe
How to Make Finger Rolls

Pear Polenta Cake

I know January is typically the month we all turn our thoughts to getting rid of the Christmas excesses, but I'm not sure how you can do that when there is still Christmas food in the freezer. I've always tried to make a bit of an effort towards the end of January, afterall I've got a stash of chocolate that needs eating up and I'm sure it's not going to go to waste whilst starting some kind of daft diet.

I'm not sure that this is an authentic Italian polenta cake, but putting that aside, it tastes delicious. The recipe is a bit of a faff and the mixture at times doesn't look very promising but it turned out to make a fabulous dessert. If you have a couple of ripe pears in the fruit bowl, but not overly ripe, this recipe is a great way to use them up.

You will need: 23cm springform tin, greased with butter and base lined. Dust the tin with flour.

100g plain flour
40g polenta
1 tsp baking powder
large pinch of salt
grated zest of one lemon
2 large eggs
75g golden caster sugar
5 tbsp milk
1/2 tsp almond extract
2 tbsp raisins
50g unsalted butter (softened)
2 medium desserts pears (peeled and sliced)
Topping:
25g unsalted butter, softened
10g caster sugar
2 tbsp apricot jam
toasted flaked almonds
icing sugar

1. Preheat the oven to 190°C.
2. Mix the flour, polenta, baking powder, salt and lemon zest together in a bowl.
3. Beat the eggs and half the sugar until light and fluffy.
4. Little by little beat in the milk and almond extract. Beat in the flour and very soft butter. Note: I had an issue mixing the butter into the batter by hand and had to whiz everything briefly in the food processor (but in my case the Thermomix) to make a lump-free batter. Stir in the raisins. Now dollop the mixture into the tin and smooth evenly.
5. Arrange the pear slices over the cake batter. Melt the butter and brush over the slices of pear. Sprinkle over the caster sugar.
6. Bake in the preheated oven for 40 minutes until golden and cooked through.
7. Place the tin on a cooling rack and allow the cake to cool in the tin for 15 minutes.
8. Remove the cake from the tin. Heat the apricot jam with 1 tablespoon of water, brush over the top of cake.
9. Decorate with toasted flaked almonds and a dusting of icing sugar.

You may also like:
Gingered Semi-Freddo Cupcakes
Pineapple and Lime Cake
Mini Lemon Bundt Cakes

Christmas Chocolate Marble Loaf Cake

Christmas is coming! Wrapping presents, writing cards, shopping all to be done but there's always time to bake an easy marble loaf cake. This cake is a childhood favourite and one I never tire of. It's an easy bake simply topped with a delicious chocolate icing and a few sprinkles, what's not to like.

The cake will be a winner with children.........

50g butter, softened
75g soft tub margarine
125g caster sugar
125g self-raising flour
1 level tsp baking powder
pinch of salt
2 large eggs
2 tsp orange juice
2 level tbsp cocoa powder

For the icing
50g unsalted butter
30g cocoa powder, sifted
2 tbsp milk
200g icing sugar, sifted
Decoration
25g white chocolate, melted
white chocolate stars

You will need: Greased 450g loaf tin lined.

Thermomix Method in Italics

1. Preheat the oven to 170°C. Line the tin with a wide strip of non-stick baking parchment to go up the wide sides and over the base.
2. Place the butter,  Stork SB, sugar, flour, baking powder,  pinch of salt, eggs and orange juice into a mixing bowl and beat with an electric mixer for two minutes. Spoon half the cake batter into another bowl.
Add the butter, soft tub margarine, sugar, flour, baking powder, pinch of salt, eggs and orange juice to the TM jug 20 Secs/Speed 5. Scrape down 5 Secs/Speed 5. Spoon half the cake mixture into a bowl.
3. Sift the cocoa powder into one half of the mixture and mix until evenly blended.
Sprinkle the cocoa powder over the cake batter in the TM jug - 10 Secs/Speed 5.
4. Spoon the plain and chocolate cake mixtures alternately into the loaf tin. Level the surface, swirl the cake batter gently with a skewer. Bake for approximately 40 minutes until well risen, and starting to shrink away from the sides of the tin.
5. Cool in the tin for 10 minutes, then turn out on to a wire rack, peel off the lining paper and leave to cool.
6. To make the icing, 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, blob the melted white chocolate over the top and swirl with a skewer. Decorate with chocolate stars and leave to set.

Leek, Mushroom and Cheese Quiche

Quiche isn't just for the summer, it's fabulous with salad vegetables, home made coleslaw and chunky slices of crusty bread.

I used a mixture of Cheddar and Leicester cheese, I used to live in Leicestershire and so it follows that a piece of Leicester cheese can often be found in my fridge.

The blueprint for the filling is using 2 whole eggs and 300ml of dairy which should be double cream or creme fraiche.  Add to this the extras of your choice and voila you have a delicious quiche.

The pastry recipe is one I came across ages ago from chef Tom Kerridge, it's so easy to make and roll out that once you make this you'll use this as your turn to recipe.

225g plain flour, plus extra for dusting
140g cold butter, diced
1 tsp icing sugar
1 egg yolk
3tbsp cold water
For the filling:
1 leek, washed, sliced and chopped
100g mushrooms,sliced
75g Cheddar cheese, grated
75g Leicester Cheese, grated
2 eggs
300ml double cream
freshly ground pepper

You will need: 23cm loose base fluted tin 2.5cm deep

1. Whiz the flour, icing sugar, a pinch of salt and the butter in a food processor. and rub in until it resembles breadcrumbs. Add the egg yolk and 3 tbsp cold water, whiz to form a firm dough. Wrap in cling film and rest for 20 minutes in the fridge.
If you have a Thermomix: add everything to the jug and set to 20 secs/speed 5. Check everything is combined.
2. Preheat the oven to 200ºC. Roll out the pastry and line the tart tin. Cover with baking parchment and fill with baking beans. Cook for 20 minutes, then remove the paper and beans. Brush the pastry base with beaten egg and cook for 5-10 minutes more until the tart case is pale.
3. Turn the oven down to 160ºC.
4. Add a knob of butter to a frying pan, add the washed leeks and gently cook until tender. Remove from the pan and leave to cool.
5. Into a clean pan add a knob of butter, add the sliced mushrooms and cook until softened and tender. Remove from the pan.
6. Place a layer of leeks on the pastry base, followed by the grated cheese and sliced mushrooms. Season.
7. Mix the eggs with the double cream and pour over the filling.
8. Place the quiche into the oven and cook for 40 minutes until just set.
9. Remove from the oven and cool on a wire rack.

You may also like:
Cheese, Onion and Potato Quiche
Cheese and Onion Quiche
Leek and Gruyere Quiche

Thermomix Light Brown Bread

There's nothing more satisfying than a loaf of home made bread.  On this occasion I used the Thermomix but the dough can easily be made in a bread machine or food mixer.

A flour I recently discovered at the supermarket is Cotswold Crunch which is a blend of strong white flour, malted wheat flakes and malt flour -  I mixed this with white strong flour to ensure the loaf of bread is lovely and light.

The bread bakes and cuts well and is the perfect accompaniment to cheese.

Conventional Method in Italics 

You will need:
350g white strong flour
150g Cotswold Crunch Flour
1 x sachet instant dried yeast
20g soft butter
10g salt
300ml tepid water

1. Tip the flour, instant dried yeast, butter, salt and water into the TM jug.
Place the flour, instant dried yeast, melted butter, salt and water into the bowl of the mixer.
2. Knead 6 minutes until the dough is elastic.
Place the dough hook on and knead for 10 minutes until smooth and elastic.
3. Leave the dough in the TM jug and let rise for 1 hour until double in size.
Oil a large bowl, add the dough, cover with cling film. Leave for approximately one hour until double in size.
4. Remove the dough from the jug and knock back. Shape into an oval.
5. Place the dough onto a floured tray, cover with oiled clingfilm and leave until double in size.
6. Preheat the Oven to 200°C.
7. Slash the bread three times with a very sharp knife.
8. Bake for 40 minutes until golden brown. Transfer to a wire rack to cool.

How to Make Thermomix Blueberry Scones

It was about this time last year my thoughts turned to owning a Thermomix TM5. It's a huge eye-watering purchase but one I'm glad I made.  Ten months on I have no regrets, my only thoughts are it's always best to learn basic cooking before investing in a costly machine. I had high expectations when I bought mine and in return that it would exceed my expectations and thankfully I'm now well and truly hooked. I still like to use my other kitchen gadgets and hopefully a new exciting kitchen gadget is on the horizon so watch this space!

Anyway getting back to the scones, and especially blueberry scones which are one of my favourites, there are detailed Thermomix and conventional instructions below.

I rolled out the dough and scattered over the fresh blueberries........

After trying to fold the dough into three with fresh blueberries I think it would be far easier to use frozen fruit and simply poke them into the finished dough!

Now roll out the dough gently and fold again but this time with the fold the opposite way. Cut the dough out into rounds and brush with the remaining egg and buttermilk mixture.

Conventional instructions in Italics

Makes: 8

You will need: A large floured baking tray and 5cm pastry cutter

200g Self Raising Flour
1 tsp baking powder
pinch of cream of tartar
50g salted butter, cubed
15g golden caster sugar
1 large egg
60g buttermilk
100g fresh or frozen blueberries

1. Preheat the oven to 230°C.
2. Mix the egg and buttermilk. Reserve a little for glazing the scones.
3. Add all the ingredients except the blueberries and egg/buttermilk mix to the TM jug.
Add the Self Raising Flour, baking powder, cream of tartar, pinch of salt and cubed butter to a large mixing bowl. Rub the butter into the dry ingredients until it resembles breadcrumbs.
4. TM20 Secs/Knead setting - pour the egg/buttermilk mix into the jug in a steady stream whilst checking to see if the dough has come together.
Stir in the caster sugar.and sultanas. Add most of the egg and buttermilk mix gradually to make a soft sticky dough.
5. Scrape down the TM jug.
6. If the dough hasn't come together now add a little more buttermilk to the jug TM10 Secs/Knead.
7. Remove the dough onto a lightly floured board and shape into a rectangle, don't worry if it's a little sticky the flour should take care of that. Scatter over the fresh blueberries.
8. Fold into three and gently roll out.
9. Now fold into three in the opposite direction.
10.Roll out to 1cm and using a floured 5cm plain round cutter. place onto the prepared tray. Brush the tops with the reserved egg and buttermilk mix.
11. Bake for approximately 12 minutes until well risen and golden.
12. Place the baked scones onto a cooling rack and cover with a clean tea towel.
13. Eat now spread with butter or freeze for later.

You may also like: 
How to make the perfect Thermomix fruit scones

How to Make the Perfect Thermomix Fruit Scones

Making scones in a Thermomix is totally different to using either your hands or a food mixer. The liquid content along with the other ingredients usually all go into the jug to be mixed at exactly the same time. It's a very strange concept compared to rubbing the butter into the flour and then adding the liquid cautiously until the correct consistency is achieved, but it's always far better to be cautious and add the liquid in a steady stream until you are happy with the dough.

I've tried a few scone recipes that have been especially written for the Thermomix but I've returned to my own favourite which I've converted for the Thermie. My recipe is a rich dough made with a mix of egg and buttermilk (for lightness) and it works for me! I'd definitely recommend using a straight sided cutter though, and not the crinkled cutter I used, because you'll get a far better rise.

Instructions for making the scones conventionally are included in the blog post too.

Step by step photographs........Instructions below 7 - 10

Conventional instructions in Italics

Makes: 8

You will need:  A large floured baking tray and 5cm pastry cutter

200g Self Raising Flour
1 tsp baking powder
pinch of cream of tartar
50g salted butter, cubed
15g golden caster sugar
1 large egg
60g buttermilk
100g sultanas

1.  Preheat the oven to 230°C/Fan 210°C.
2.  Mix the egg and buttermilk. Reserve a little for glazing the scones.
3.  Add all the ingredients except the sultanas and egg/buttermilk mix to the TM jug.
Add the Self Raising Flour, baking powder, cream of tartar, pinch of salt and cubed butter to a large mixing bowl. Rub the butter into the dry ingredients until it resembles breadcrumbs. 
4.  TM20 Secs/Knead setting - pour the egg/buttermilk mix into the jug in a steady stream whilst checking to see if the dough has come together.
5.  Scrape down the jug.
6.  If the dough hasn't come together now add a little more buttermilk to the jug along with the sultanas TM10 Secs/Knead.
Stir in the caster sugar.and sultanas. Add most of the egg and buttermilk mix gradually to make a soft sticky dough.
7.  Remove the dough onto a lightly floured board and shape into a round, don't worry if it's a little sticky the flour should take care of that.
8.  Fold into three and gently roll out.
9.  Now fold into three in the opposite direction.
10.Roll out to 1cm and using a floured 5cm plain round cutter. place onto the tray. Brush the tops with the reserved egg and buttermilk mix.
11. Bake for approximately 12 minutes until well risen and golden.
12. Place the baked scones onto a cooling rack and cover with a clean tea towel.
13. Eat now spread with butter or freeze for later.

Note: On the sconeometer the Thermomix makes the most delicious scones!

You may also like these scone recipes:
Raspberry and Coconut 
In Search of the Perfect Scone
Fresh Berry

Bread Made in a Banneton Proving Basket

Some time back I bought a banneton, it's been sitting in the cupboard waiting patiently for me to do some online research and get some use out of it.

The  first thing I found was that it has to be 'seasoned' otherwise the bread will stick for ever and a day. Here's how I did it - take a clean spray bottle and spray the inside of the banneton. Now dust the inside with cornflour. Hold the banneton by it's edge and keep on turning it round until the inside is coated and the excess falls onto the work surface. Leave to dry.

My first attempt was a bit rubbish but not to be outdone I had another breadmaking session and whilst I'm not saying it's perfect, I was more than a bit chuffed with my attempts.

Bread which has been baked until black and slashed to within an inch of it's life with intricate patterns adorn galleries on Instagram and whilst I may have bread envy I'm more than happy with my efforts.I decided against slashing the bread in case the dough deflated, maybe next time..... At least the dough came out!

Instructions are for making in a stand mixer - Thermomix instructions in italics

7g sachet easy-blend yeast
or 15g fresh yeast
500g strong white bread flour, plus extra for dusting
2 tsp salt
1 tsp sugar
2 tbsp olive oil
300ml lukewarm water

You will need: round banneton which has been well floured and the excess tipped out.

1. 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 and sugar.
Add the fresh yeast (defrosted to room temperature if previously frozen) to the jug with the water 2 min/37°C/speed 1.
2. Mix the oil into the 300ml lukewarm water and pour into the dry ingredients.
Now add the olive oil, salt and flour. Knead 4 minutes.
3. Fit the dough hook to the stand mixer. Mix on a slow speed for 10 minutes until smooth and elastic.
4. 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.
5. Remove the risen dough from the bowl and knock back until smooth.  Shape into a round and place upside down in a floured banneton.  Cover with clingfilm and rise for 30 minutes in a warm place.
6. Preheat the oven to 200°C.
7. Perhaps not a conventional way to remove the dough from the banneton but my way - place a piece of baking paper over the risen dough, take a baking sheet and place over the baking paper, tip over and the dough should come away easily.
8. If you wish slash the bread with a very sharp knife and bake for 40 minutes until cooked through and brown. Transfer to a wire rack to cool.