Making Frangipane Mince Pies With a Thermomix TM5

The Thermomix is new in my kitchen and an early Christmas present from hubby. I love kitchen gadgets and whilst I don't believe for one moment they make you a better cook, for me they're fun.
I'm not going to say it will replace all my other stuff or that it's going to save me money (I wish), how can I make sweeping statements when I've only used it for a few weeks.

I went for this brand because they have a history of making a well engineered product, are the best on the market and I didn't want to have buyers regret. There are no sharp edges on the jug, the blades are fearsome, there is an integrated digital scale, it whizzes at unbelievable speeds, it will even steam and every piece can be washed either by hand or will go into the dishwasher but not the main part obviously, and the product is totally awesome (if I'm allowed to say that).

This new model is digital and has a recipe chip on the side with ingredients and method and it's extremely user friendly.

There's lots of online help with forums where people are passionate, freely give their time and expertise to answer questions and importantly the Thermie community are friendly too.

When the machine arrived I hoped and longed that we would bond and I'm pleased to say that it's a little helper and I'm in awe of this magnificent piece of kitchen equipment, little wonder it's used in professional kitchens.

Sadly the cost is eye watering........

I went a little off piste and didn't use the Thermomix recipe on the recipe chip and used a favourite pastry recipe for the mince pies. To make the pies all you have to do is weigh in the ingredients, yes it's got built in digital scales which I think is very cool.

The dough takes 25 seconds at Speed 4........

Nothing wrong with this pastry, although it does take a while to understand how you can throw everything in and hey presto pastry!

I was really happy with my block of pastry and all I had to do was wrap it in cling wrap and pop it into the fridge for half an hour.

The pastry rolled out a dream.....

Now for the frangipane......

Weigh in all the ingredients, butter, egg, ground almonds, flour and caster sugar. 1 minute/Speed 3

A few seconds later frangipane!



Pastry, mincemeat and a dollop of frangipane topped with a few flaked almonds.

The baked mince pies

Conventional Recipe

Makes: approx 18

Pastry
175g plain flour
75g butter, cut into cubes
25g icing sugar
1 large egg, beaten

Frangipane
100g butter, softened
100g caster sugar
2 large eggs
100g ground almonds
1 level tbsp plain flour
1⁄2 tsp almond extract, or to taste

Filling and Topping
Jar mincemeat, homemade is best!
a few flaked almonds

Method:
1. Preheat the oven to 200ºC.
2. Add the flour, butter and icing sugar into the bowl of a food processor, whiz until the mixture is the consistency of breadcrumbs. Add the beaten egg and pulse until the dough starts to come together. Knead lightly, Wrap in clingwrap and chill for approximately 30 minutes.
3. Now make the frangipane, place the butter and sugar into the food processor and blend until soft. Add the eggs and whiz again. Add the ground almonds, flour and almond extract and mix briefly.
4. Roll the pastry out thinly preferably on a silicone mat and cut out 18 x 6.5cm circles. Now line the tins with the pastry rounds. Place a teaspoon of mincemeat into each pastry circle and top with the frangipane mixture.  Sprinkle over a few flaked.
5. Bake for 20 minutes. Remove the tins from the oven and cool for a while on a wire rack.

Note: This is a private purchase and there isn't any brand involvement.

Bread Maker Recipe

Crusty bread fresh from the oven

I know bread makers are a bit 'Marmite' but I wouldn't be without mine and it doesn't matter whether the bread is being made from start to finish or it is simply being used to make dough, the results are always foolproof.  It's easy peasy adding a load of ingredients into the pan, set the menu, leave it for a couple of hours knowing that it's working for you and return to a pan of glorious dough that only needs shaping, proving and baking. It always works for me.......

This crusty bread has a light crumb and texture, it is ideal for sandwiches, eat with cheese or place on the griddle pan.

The recipe can be made in a food mixer or by hand but the amount of water may need adjusting. Also if using organic flour this can take more water.

To ensure a crusty loaf - place an old tray close to the base of the oven, preheat the oven, place the risen loaf on a tray on the middle shelf, pour cold water into the tray below and this will create steam. Close the oven door and voila a crusty loaf of bread.

Recipe:
1 tsp Easy Bake yeast
500g strong white bread flour
1 tsp salt
3 tbsp extra virgin olive oil
350ml water

You will need: A large baking tray sprinkled with flour and semolina

1. Add the ingredients to the bread pan in the order as outlined in your manufacturers instructions.
2. Set the dough setting.
3. When the machine has finished tip the dough from the pan carefully onto a floured baking tray.
4. Flour your fingers and gently shape the dough trying not to knock the air out, Flour the top of the dough and leave to prove uncovered until doubled in size. Sprinkle semolina over the bread and slash the dough several times with a sharp knife being careful not to deflate the dough.
5. Preheat the oven to 220ºC.
6. Bake for 30-40 minutes until golden brown.
7. Leave to cool on a wire rack.

You may like:
Tomato and Caramelised Onion Focaccia
Goat's Cheese and Rosemary Buns
Apple and Ginger Buns

Traybake Chicken Dinner - Steam Combination Oven

After a visit to Bridgnorth market there's nothing to beat a one tray roast chicken dinner and cooked in the steam combination oven it saves time and a load of washing up, the whole meal took approximately one hour to cook.

The potatoes take the longest and from freshly peeled they are tossed in oil, seasoned and added to the tray.  After 15 minutes I added the chicken legs, and then for the final 15 minutes the onions and carrots.  I cooked the sprouts in a pan before adding to the tray because to date I haven't experimented cooking these on the steam combination setting, these were also added to the tray for the last 15 minutes of cooking at 200ºC.

The Good Food Show Winter in Birmingham is just around the corner, I don't know if there will be any demo's using these ovens but I wouldn't be without mine.

More steam combination recipes:
Potato Boulangere
Traybake Vegetables

Banana Cake with Salted Caramel Icing

Anyway, back to normality and a posting I wrote a few weeks ago but never posted..........

I've always loved cake and am definitely not one of the converted through watching #GBBO - it's been a lifelong love.

So onto the recipe, I've adapted Mary Berry's banana and lemon drizzle cake, messed about with it (sorry Mary) and came up with this delicious cake!

To achieve a light banana cake the only way is Stork SB (or alternative brand) and blackened bananas.  I've tried using all butter, or half butter and half Stork SB but it's still too heavy. I'm a fan of any one bowl mix and you can have this recipe in the tins in super quick time.

My filling may appear to be a little skinny but hubby doesn't like too much buttercream and as soon as dulce de leche meets buttercream it's very rich.

You will need: 2 x 20cm round cake tins base and sides lined

For the cake:
175g Stork SB
175g Caster Sugar
3 eggs
300g self-raising flour
2 level teaspoons baking powder
2 very ripe bananas, mashed
2 tablespoons milk at room temperature
1 tsp vanilla extract

For the Icing:
175g unsalted butter, softened
350g sifted icing sugar
2 tsp dulce de leche

To decorate:
Dulce de leche
pinch of seasalt

1. Preheat the oven to 180°C.
2. Sift the flour and baking powder into a large bowl. Add the remaining ingredients to the bowl and mix for a couple of minutes with an electric mixer.
3. Divide the cake batter evenly between the two tins and level the top.
4. Bake for approximately 35 minutes until golden and risen.
5. Place the cake tins on a cooling rack and leave to cool for 10 minutes.
6. Remove the tins and place on the rack.
7. For the icing: Sift the icing sugar into the bowl of a mixer, add the softened butter, 2 teaspoons of Dulce de leche and a pinch of seasalt. Mix for 6 minutes until soft and fluffy.
8. Coat one of the sponges with half the buttercream, top with the other sponge. Spread the remaining buttercream evenly over the top sponge.
9. To decorate: Take a small icing nozzle and place into a piping bag. Place a couple of tablespoons of Dulce de leche into the icing bag and pipe thin lines evenly across the buttercream.
10.Can be frozen to stage 7.

Summer Berries Pavlova Recipe

It's been a wonderful sunny weekend here in the West Midlands and on Saturday I went to Bridgnorth in Shropshire to buy what will possibly be the last of the late summer berries. We had a barbecue today and pavlova makes the perfect end to any meal.

There are quite a few meringue recipes on Kitchen Delights blog which is mainly because I use up any egg whites that I've frozen for a rainy day and more importantly meringue is one of our favourite desserts.

My favourite recipe for pavlova is by the super talented Alastair Hendy. His isn't a conventional method but gives a no fail meringue, on cooling the case cracks beautifully to give loads of character to the meringue. You will also be rewarded with a wonderful deep soft marshmallow layer within, the outer is delicately crisp. Should none of this appeal and if you must have the perfect meringue just leave in the oven overnight to cool but it won't have the soft marshmallow centre....

You will need:  either a hand whisk or a stand mixer and a large baking tray lined with parchment paper. Draw a 20cm circle on one side of the baking paper then turn the paper over.

4 large egg whites
120g caster sugar
110g icing sugar, sifted
½ tsp vanilla extract
1 tsp cornflour
1 tsp vinegar

To decorate:
150ml whipping cream
4 tbsp natural yogurt
½ tsp vanilla extract
selection of berries

1. Preheat the oven to 150°C or 130°C Fan.
2. Add the egg whites and caster sugar to the bowl of a mixer. Whisk until thickened and firm this can take some time but keep on going. Add the remaining ingredients and whisk until thick and shiny, about 4 minutes.

3. Blob the mixture inside the circle on the baking tray.  Shape making a dip in the centre for the filling.

4. Reduce the oven temperature to 140°C or Fan 120°C. Bake for 70 minutes. Remove the tray from the oven and leave the pavlova to cool on the baking paper.

5. Whip the cream until soft peaks, add the yogurt and whisk again.
6. Remove the cooled meringue carefully to a large serving plate. Decorate with fresh and frozen berries.

More meringue ideas:
Strawberry and Redcurrant Pavlova
Chocolate and Vanilla Berry Pavlova
Traybake  Meringue with Pears, Chocolate and Cream
Meringue Roulade with Elderflower Infused Strawberries

Fougasse Recipe

I've overdosed on holidays this year and have just come back from a lovely motoring holiday taking in the Lake District and Scotland where I came across some amazing independent bakery shops.

Now back home and refreshed I rolled up my sleeves and made Fougasse which is crisp on the outside, light within and is lovely for tearing up and eating with a bowl of soup. I've also been making tiger/giraffe bread recently but the crust can be a bit stubborn to achieve the perfect look and as yet mine still isn't blog worthy.

This is my first attempt at shaping a Fougasse and I found a pizza cutter really useful for cutting the slits of the leaves. My shaped bread isn't perfect but nevertheless it was fun to make and tastes great. I love the way the fan in my oven has moved the flour and semolina around the tray and created it's own unique pattern.

I'd definitely recommend using a stand mixer for this because it's an extremely wet mixture, I know many bakers like to make bread by hand and this one will keep you occupied for ages!

As much as I love my breadmaker this mixture won't form a successful dough because this is a very wet mixture.

Makes: 4 large or 6 small

500g strong white flour
350ml warm water
1 sachet easy blend yeast
10g salt
Fine semolina for shaping and dusting

1. Tip the flour into the bowl of a mixer. Add the salt to one side and the yeast to the other side. Using the dough hook and on a slow speed, gradually add the water to form a soft wet dough.  Knead in a stand mixer for 10 minutes.
2. Oil a large bowl and place the dough into the bowl, cover with a shower cap and leave to rise for an hour until double in size.
3. Preheat the oven to 220°C.
4. Place the risen dough gently onto a lightly floured board and cut the dough into six.
5. Dust a large tray with semolina and flour. Take one of the pieces of dough, place onto the tray and dust with semolina and flour. Shape gently into a leaf shape. Using a pizza cutter make a series of cuts to form a leaf design. Stretch out the holes to help prevent them closing up whilst baking.
6. Leave to rise for 20 minutes covered with a tea towel.
7. Bake for approximately 15 minutes until crisp and golden.
8. The remaining pieces of dough can be wrapped individually in clingfilm and frozen.  Defrost in the fridge, shape and bake as above.