My Thermomix Recipes

White Chocolate Raspberry Cookies from vanillasugarblog.com

2012-03-04T18:30:00.001-08:00

Cookies:

1 cup + 2 ½ TB all purpose flour

1/4 cup Dutch processed cocoa

1 & ¾ sticks (7 ounces) unsalted butter, room temp

1/2 cup powdered sugar, sifted

1 and ½ ts pure vanilla extract

2 TB (or more) of whole milk

¼ ts salt

Filling:

½ cup + 2 TB good quality white chocolate chips or chunks

¼ cup (more or less) raspberry coulis (see below)

Raspberry Coulis:

1 pint fresh raspberries

2 TB granulated sugar, or to taste

1 TB fresh lemon juice, or to taste

Cook notes: The raspberry coulis can be made a couple days ahead of time. Simply keep it in the fridge, tightly covered until ready to use. When ready to use, please let it come to room temperature before using. The melted white chocolate will seize up if you add a cold coulis to it. If you don’t want to make the coulis you could easily just fill the thumbprints with melted white or dark chocolate. Or even any flavored Hershey kiss would work. It is hard to tell when the cookies are done because of their dark color. They won’t brown, but look for dry cookies or cracked. Don’t bake them any longer than 10 minutes! Mine were done in 8 minutes.

For the coulis: Put all the ingredients in medium sauce pan and cook over medium (not high!) heat until fruit is mostly dissolved and mixture has reduced a bit as well as thickened up; about 30 minutes or more. Strain through a fine mesh sieve, pushing down on the solids. You might have to let this sit for a while to finish draining—it takes a while. Don’t forget to scrape off the bottom side of the sieve for all the juicy, thickened pulp. Discard the seeds. Taste and add more sugar or lemon juice if needed; it shouldn’t need anything. Cover and refrigerate until ready to serve.

For the cookies: Sift flour and cocoa together into a medium bowl. With a hand mixer or a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes.

Add the vanilla and salt; continue beating until blended and smooth, about 1 minute more.

Add the flour-cocoa mixture and mix on low speed until a soft dough forms, about 1 minute. Then add in the whole milk—it might not need the whole 2 tablespoons, but use enough to help it come together. This is a dry dough, so don’t add in any more than 2 TB. Wrap dough in plastic wrap and chill in the refrigerator until firm enough to roll into balls, about 60 minutes (or longer).

Position a rack in the center of the oven and heat the oven to 350°F. Line two cookie sheets with parchment or nonstick baking liners. Using your palms, roll heaping teaspoonfuls of the dough into 1-inch balls. Or 2-inch balls. Arrange them 2 inches apart on the lined sheets.

With a lightly floured thumb or index finger-tip, press straight down into the middle of each ball almost to the cookie sheet to make a deep well. (Or use the end of a thick-handled wooden spoon.)

Bake one sheet at a time until the tops of the cookies look dry, 8 to 10 minutes.

Gently redefine the indentations with the end of a wooden spoon.

Let the cookies cool on the sheet for 5 minutes and then let them cool completely on racks.

If you’ve made the coulis ahead of time, now is the time to take it out of the fridge and let come to room temperature.

For the filling: Put the white chocolate over a double boiler over low heat. Melt slowly and keep stirring until melted. Once melted add in the raspberry coulis, slowly, a bit at a time, all the while stirring. You can use as much or a little raspberry coulis as you like. The coulis is strong, so a ¼ cup is plenty.

Using a small spoon simply fill each cookie with a teaspoon amount of filling. You could also pour the chocolate mixture into a pastry bag or plastic bag and pipe in the filling. I found a small spoon to work wonders. Cool completely before serving or storing. Should make: if you rolled them into 1-inch balls about 34-36 cookies; if you rolled them into 2-inch balls about 16-19 cookies.

Prune and chocolate cake

2011-12-17T07:35:00.000-08:00

Prune and chocolate cake

From this link http://www.guardian.co.uk/lifeandstyle/2011/dec/16/christmas-lunch-recipes

This rich and elegant cake is deceptively simple to make, and a great alternative for the many who don't get on with Christmas pud and mince pies. Serves eight to 10.

12 pitted prunes
100ml brandy
250g butter, cut into cubes, plus extra for greasing
250g dark chocolate, about 70%, broken into pieces
4 eggs, separated
100g caster sugar
100g light muscovado sugar
50g plain flour
50g finely ground almonds
1 tbsp icing sugar

Soak the prunes in the brandy overnight. Next day, grease a 23cm springform cake tin and line the base with baking parchment. Butter the parchment. Heat the oven to 170C/325F/gas mark 3. Drain the prunes, reserving the soaking liquid, and gently pat dry on kitchen paper.

Put the butter and chocolate in a heatproof bowl and place over a pan of barely simmering water, making sure the water doesn't touch the base of the bowl. Stir occasionally until the butter and chocolate have melted, then leave to cool slightly. Whisk the egg yolks and sugars in a large bowl until well combined. Stir in the melted chocolate mixture. Combine the flour and almonds, then fold them in, too.

In a separate bowl, whisk the egg whites until they hold firm peaks. Stir a large spoonful of egg white into the chocolate mixture to loosen it, then fold in the rest of the egg whites with a large metal spoon or spatula, trying to keep in as much air as possible.

Pour half the cake mixture into the prepared tin. Arrange the prunes over the top, then spoon over the rest of the mixture. Bake for about 30 minutes, until only just set – it should still wobble slightly in the centre – then leave to cool for about 15 minutes before releasing the tin.

Dust with icing sugar, and serve warm or cold, on its own or with thick cream or creme fraiche – flavour the cream with some of the prunes' soaking liquid and a bit of icing sugar, if you like.

My Tiramisu

2011-07-15T22:25:00.000-07:00

At long last I've decided to share my secret tiramisu recipe, (mainly because I keep on forgetting it if I don't make it for a long time) but also because it's nice to share.

Ingredients (serves 6)

* EGGS, 4, with yolks and whites separated
* SUGAR, a pinch
* MASCARPONE, 500g
* Sponge finger biscuits, 10-15
* AMARETTI biscuits, a standard small bag
* Espresso or Strong Coffee, 1 cup
* Cognac or Brandy, to taste (I'm quite liberal)
* COCOA, 1/8 cup
* Vanilla extract, 1 tsp or a pod of real vanilla

Directions

1. Separate egg whites and yolk.
2. Whisk egg whites with a pinch of sugar in TM, with butterfly whisk, speed 4 keeping an eye on it until firm (mixture should form soft peaks when touched with a spoon and spoon lifted off)
3. Put the egg yolks and a tablespoon of brandy into the TM bowl and heat 5 mins/ 80 C / Speed 4 (if you don't have a TM, then just mix the egg yolks and brandy without heating)
4. Add mascarpone, vanilla and mix 20 seconds / speed 4. Empty the mixture into a large bowl.
5. Gently fold in the egg white into the mixture.
6. Mix the brandy into the coffee to taste
7. Arrange the lady fingers and amaretti biscuits into an appropriate medium rectangular flat dish (about equal amounts of each, you can vary the ratio to your preference), and soak with the coffee and brandy mixture
8. Spoon the mascarpone mixture on top.
9. Sprinkle with the cocoa
10. Chill at least 3 hours or overnight

Breadsticks

2011-05-01T10:08:00.000-07:00

At this link

Ingredients

For the dough
- 500 g Manitoba Flour
- 80 g Vegetable Oil (peanut oil in this recipe)
- 1 Brewer's Yeast Cube
- 1 Full Tsp Salt
- 1 Tsp Sugar
- 260 g Water

For the surface
- Coarse Salt to taste
- Sesame Seeds or Poppy Seeds or Rosemary or Chilli Pepper

How to prepare the Bread Sticks with Thermomix

Put water, oil, yeast and sugar in the bowl. 10 Sec. Speed 3.

Add flour and salt. 2 Min. Speed Dough Mode.

Roll this dough out in a 1/2 cm thick sheet.

Using a pastry wheel cut into stripes 1-2 cm large.

Spread with oil and let leaven for 12 Min.

Sprinkle with some coarse salt and sesame seeds (or poppy seeds or rosemary or chilli pepper according to your taste) and bake at 250°C for 12 Min.

Millionaire's SHORTBREAD WITH ROSEMARY-INFUSED SALTED caramel

2010-09-12T13:16:00.000-07:00

From this link.

Ingredients

225g plain flour

85g caster sugar

315g unsalted butter

1 x 397g tin sweetened condensed milk

4 tbsps golden syrup

2 sprigs fresh rosemary

1 tsp Maldon sea salt

200g good-quality plain chocolate (at least 70pc cocoa solids)

Method

The rosemary-salted caramel is revolutionary. You would never think to pair the two ingredients, but rosemary adds a mature depth to this normally too-sweet treat. And the basic shortbread recipe is fantastic on its own, too.

Makes: 16 squares

Preparation time: 15 minutes

Cooking time: 35 minutes

Cooling time: 1 hour

1Pre-heat the oven to 170°C/Gas Mark 3. Line a 23cm square brownie tin with greaseproof paper. Put the flour and sugar into a bowl and rub in 200g of the butter -- the texture will be sandy but malleable enough to form a ball shape when pushed together. Press this sandy shortbread mixture into the tin and smooth it with your knuckles. Prick it with a fork and bake for five minutes, then lower the oven temperature to 150°C/Gas Mark 2 and cook for a further 30 minutes, or until pale golden and no longer doughy. Let it cool in the tin.

2Melt the remaining 115g butter in a pan over a low heat for two to three minutes, then add the condensed milk, golden syrup and rosemary sprigs.

3Whisk the mixture well until the butter is thoroughly incorporated. Bring it to a slow simmer then, keeping the temperature even, cook for 10 minutes, stirring continuously, until thickened and light golden-brown in colour (this mixture can burn very easily, so never take your eyes off it). Very carefully remove the rosemary from the pan, then pour the sauce evenly over the cooled shortbread. Sprinkle with the salt and leave it to set.

4 Break the chocolate into pieces and place in a microwaveable bowl. Microwave for one minute and 45 seconds on high, or until fully melted, stirring halfway through. Leave to cool for five minutes, then pour and spread the melted chocolate evenly over the toffee mixture and leave to cool in the fridge for one hour. Once set, cut the caramel shortbread into 16 squares.

The squares can be stored in the fridge, but if you keep them at room temperature for a while the caramel goes lovely and gooey!

Olive Oil / Coconut Oil Lotion

2010-02-26T10:07:00.000-08:00

Lotion

2 cups melted coconut oil
1 cup olive oil
10 drops each:
tea tree oil
lemon oil
lavender oil
5 drops oregano oil

Use your own combination of essential oils for the qualities you need and/or the scent you desire.

Chinese Dumplings (Jiaozi) Demo on Youtube

2010-02-24T06:33:00.000-08:00

On this link.

Foolproof mayonnaise

2010-02-12T08:01:00.000-08:00

From this link

Description

You can make this recipe with a whisk instead of in a food processor.

Ingredients

2 free-range egg yolks
1 free-range egg
1 tbsp French mustard
½ lemon, juice only
½ tsp caster sugar
400ml/14¼fl oz vegetable oil
salt and freshly ground black pepper

Method

1. Blend all the ingredients except the oil in a food processor for 10-15 seconds, or until well combined. While the motor is running, pour the oil into the food processor very slowly until the well combined and the mixture is thick and glossy.
2. Season, to taste, with salt and freshly ground black pepper.

Tip: You can play around with the recipe and add lemon or lime zest for a citrus mayo or garlic to make a garlic mayo.

Rum babas

2010-02-12T07:57:00.000-08:00

From this link

Ingredients

115g/4oz unsalted butter, at room temperature, plus extra for greasing 75g/2½oz currants or mixed dried fruit
4 tbsp dark rum
2 tbsp cold water
225g/8oz plain flour
1 x 7g sachet easy-blend dried yeast
½ tsp fine sea salt
4 large free-range eggs, beaten
4 tbsp milk
1 tbsp clear honey
For the syrup
400g/14oz caster sugar
400ml/14fl oz water
3 tbsp clear honey
4-6 tbsp dark rum
To serve
double cream

Method

1. Grease a deep 12-hole muffin tin or 8-10 metal rum baba moulds set on a baking tray.
2. Place the currants in a pan with the rum and cold water. Place over a medium heat and bring to the boil. Once boiled, remove from the heat and set aside to cool.
3. Sift the flour into a large bowl and stir in the yeast and salt. Whisk the beaten eggs in a separate bowl with the milk and honey until well combined. Gradually mix the egg mixture and the 115g/4oz butter into the dry ingredients with a wooden spoon. Beat for about 4-5 minutes, or until smooth and glossy.
4. Drain the currants, reserving the rum, and stir the currants into the batter. Spoon the mixture into the prepared tin and set aside in a warm place to rise for about an hour, or until the mixture has roughly doubled in size. The batter should reach the top of the muffin tins.
5. Preheat the oven to 190C/375F/Gas 5. Bake the rum babas in the oveb for 12-15 minutes or until risen and golden-brown.
6. Meanwhile, for the syrup, place the sugar into a saucepan with the cold water and heat gently, stirring occasionally until the sugar dissolves. Bring to a simmer, then add the reserved rum, the additional four tablespoons of rum and the honey. Simmer for a few more seconds, then remove from the heat and set aside.
7. Remove the rum babas from the oven and allow to cool in the tin for five minutes. Loosen the sides with a blunt-ended knife and turn the rum babas out into a large, shallow ceramic dish.
8. Pour half of the syrup slowly over the rum babas. Set aside for five minutes to allow the syrup to be absorbed.
9. Carefully turn the rum babas over in the dish. Pour over the remaining syrup, reserving a few tablespoons for serving, and leave the rum babas to stand for a further ten minutes. Turn them over one final time, then cover the dish with cling film and chill in the fridge for at least two hours before serving. (They will keep for 2-3 days in the fridge.)
10. To serve, spoon one rum baba per person onto a serving plate and spoon over a little bit of the syrup in the dish and a few spoonfuls of double cream.

Key Lime Pie

2010-02-12T07:56:00.000-08:00

From this link

Ingredients

For the base
175g/6oz digestive biscuits
80g/3oz butter
50g/2oz caster sugar
For the filling
3 large free-range eggs, separated
2 limes, finely grated zest
125ml/4½fl oz lime juice
210ml/7½fl oz condensed milk
80g/3oz caster sugar
½ tsp vanilla extract
pinch salt
½ tsp cream of tartar
To serve
handful fresh blueberries
whipped cream

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. For the pastry base, finely crush the biscuits by placing into a plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl.
3. Melt the butter in a saucepan, then pour over the biscuit crumbs. Add the sugar, then mix well to combine. Evenly spread the biscuit mixture in a 23cm/9in pie case, making sure to cover the sides of the tin as well. Level off any excess biscuit mixture.
4. For the filling, whisk the egg yolks in a bowl until pale and fluffy. In a separate bowl, whisk together the lime zest, lime juice and condensed milk until smooth and creamy, then mix into the egg yolk mixture. Pour the mixture into the pie case.
5. In a clean bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Gradually fold in the sugar, vanilla extract, salt and cream of tartar, then whisk again until stiff peaks form. Spoon the meringue mixture over the filling in the pie case, using a fork to form the meringue into peaks.
6. Bake the pie in the oven for 15-20 minutes, or until the meringue is golden-brown. Remove from the oven and allow to cool. Place into the fridge to chill completely before serving.
7. To serve, cut slices of the key lime pie and serve with a scattering of blueberries and a few spoonfuls of whipped cream.

Traditional rice pudding

2010-02-10T13:12:00.000-08:00

From this link

Ingredients

100g/3½oz sultanas
1 mug hot strong black tea
1.3 litres/2 pints 7fl oz milk
300ml/10½fl oz double cream
200g/7oz pudding rice
100g/3½oz golden granulated sugar
pinch freshly ground nutmeg
1 vanilla pod, split, seeds scraped out
clotted cream, to serve
jam, to serve

Method

1. Preheat the oven to 160C/320F/Gas 2.
2. Place the sultanas in a bowl and pour over the hot tea. Set aside to soak for ten minutes, then drain (discard the tea).
3. In a large casserole dish or rice pudding dish (roughly 30cm x 20cm/12in x 8in), mix together the milk and cream. Stir in the rice, sugar and a pinch of nutmeg. Add the vanilla pod and seeds, then stir in the soaked sultanas.
4. Cover the dish with a lid or sheet of aluminium foil, then cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin.
5. To serve, spoon the rice pudding into serving bowls and serve with spoonfuls of clotted cream and jam.

Pretzels

2010-02-10T11:46:00.000-08:00

From this link

Ingredients

2 free-range eggs
350g/12¼oz plain flour
250g/8¾oz cheddar, grated, plus extra for topping
250g/8¾oz butter, softened
2 tbsp caraway seeds
salt

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Whisk one of the eggs in a bowl. Beat in the flour, cheese, butter, one tablespoon of the caraway seeds and a pinch of salt until the mixture comes together as a dough. Set aside to rest for 30 minutes.
3. Roll the dough out on a floured surface to 1cm/½in thickness. Using a pretzel cutter or a biscuit cutter, cut the pretzels out and place onto a baking tray lined with greaseproof paper. (you may need more than one baking tray.)
4. Beat the remaining egg in a bowl and brush over pretzels. Sprinkle the remaining caraway seeds over the pretzels and the extra grated cheese.
5. Bake in the oven for 10-15 minutes, or until golden-brown. Remove from the oven and set aside to cool on a wire rack.

Pulut Hitam

2010-02-10T11:42:00.000-08:00

From this link

Ingredients

300g/10½oz black glutinous rice (available from some Asian grocers), washed
170g/6oz palm sugar, grated
2 pandan leaves, shredded, or 2 drops pandan or vanilla essence (available from some Asian grocers)
450ml/15¾fl oz coconut milk
pinch of salt
fresh coconut, to garnish

Method

1. Soak the glutinous rice in water overnight.
2. Drain the rice, and place in a saucepan with 1.5 litres/2 pints 12¾oz of water. Heat the mixture until boiling and continue to cook for 20-25 minutes, or until the rice is tender.
3. Stir the sugar and one of the pandan leaves into the rice and continue to cook for another 5-7 minutes. Set aside to cool.
4. Meanwhile, heat the coconut milk, the remaining pandan leaf and the salt in a saucepan until the mixture thickens.
5. To serve, remove the pandan leaves from the rice and the coconut milk. Spoon the cooked black rice into each of 6 serving bowls. Pour over the coconut milk and garnish with the fresh coconut.

Sticky Date Cake

2010-02-10T11:32:00.000-08:00

From this link

Ingredients

110g/4oz raisins
225g/8oz chopped dates
175g/6¼oz sultanas
110g/4oz dried currants
275g/10oz butter
275ml/10fl oz water
1 x 400g/14oz can condensed milk
150g/5oz wholemeal flour
150g/5oz plain flour
pinch salt
1 tsp bicarbonate of soda
1 heaped tbsp chunky marmalade

Method

1. Preheat the oven to 170C/340F/Gas 3. Grease and line a 20cm/8in square cake tin.
2. Place the raisins, dates, sultanas and currants into a pan together with the butter, water and condensed milk. Slowly bring the mixture to the boil, stirring frequently to prevent the mixture from burning. Reduce the heat and simmer for 3-4 minutes.
3. Transfer the mixture to a heatproof bowl and set aside to cool.
4. Meanwhile, mix together the wholemeal flour, plain flour, salt and bicarbonate of soda in a separate bowl.
5. When the fruit mixture has cooled, fold it into the flour along with the marmalade until smooth and well combined. Spoon the mixture into the prepared cake tin.
6. Cover the tin with a double layer of baking parchment, then bake the cake in the oven for 1¾ hour, or until the cake is springy to the touch and a skewer inserted into the middle comes out clean.
7. To serve, allow the cake to cool for ten minutes in the tin before turning it out onto a cooling rack. Serve warm, or set aside to cool completely before serving.

Game Pie

2010-02-10T11:30:00.000-08:00

From this link

Ingredients

For the shortcrust pastry base
450g/16oz plain flour
2 tsp baking powder
60g/2½oz unsalted butter, plus extra for greasing the pie tin
60g/2½oz lard
1 free-range egg yolk
½ tsp salt
120ml/4½fl oz water
For the pie filling
4 tbsp vegetable oil
1.5kg/3lb 5oz mixed game meat (venison, pheasant, rabbit, squirrell), chopped
500g/17½oz venison steak, chopped
125g/4½oz streaky bacon, cut into lardons
2 large onions, sliced
1 stick celery, sliced
250g/9oz chestnut mushrooms
50g/2oz plain flour
2 bay leaves
2 tbsp redcurrant jelly
500ml/17½fl oz beef stock
500ml/17½fl oz red wine
2 tsp chopped fresh thyme
sea salt flakes and freshly ground black pepper
For the pastry lid
1 packet ready-rolled puff pastry
1 free-range egg, beaten

Method

1. For the shortcrust pastry base, mix the flour, baking powder and salt together in a food processor. Add the butter and the egg yolk and pulse until the mixture resembles breadcrumbs. Gradually, with the motor running, add the water until the mixture comes together to form a dough (you may not need all of the water).
2. Roll the pastry dough into a ball and wrap in cling film. Chill in the fridge for one hour.
3. Meanwhile, for the pie filling, heat the vegetable oil in a large pan and brown the game and venison meat in small batches (be careful not to crowd the pan). Transfer the meat to a dish and set aside, repeating the process as necessary.
4. In the same pan used to cook the meat, add the bacon and the onions. Cook for 3-4 minutes, or until the onions are translucent. Add the celery and the mushrooms and cook for a further 3-4 minutes, or until tender.
5. Stir in the flour and cook for 1-2 minutes, mixing well to prevent any lumps from forming. Add the bay leaves, redcurrant jelly, stock, red wine and thyme. Season well with salt and freshly ground black pepper.
6. Bring the mixture to a simmer and cook, uncovered, for two hours, or until the meat is tender. Set aside to cool.
7. Meanwhile, preheat the oven to 180C/360F/Gas 4. Grease a 20cm/8in deep pie tin with unsalted butter.
8. Roll out the shortcrust pastry so that it is big enough to line the tin. Using a rolling pin, lift the pastry and place over the pie tin. Press the pastry down on the base and around the sides to line.
9. Line the pastry with baking parchment, then fill with baking beans. Bake in the oven for 20 minutes, or until the pastry is golden around the edges. Remove from the oven and set aside to cool. Remove the beans and discard the baking parchment.
10. Fill the pastry case with the cooled cooked game meat mixture.
11. For the pastry lid, roll out the sheet of puff pastry until it is large enough to fit over the pie dish. Paint around the edge of the pastry case with some of the beaten egg and place the sheet of puff pastry on top.
12. Crimp the pastry around the edges and trim off any excess. Prick the pastry several times with a fork to create holes for steam to escape. Decorate the top with the excess pieces of pastry (you can cut out leaves or other shapes).
13. Brush the pastry lid all over with the remaining beaten egg, then bake the pie in the oven for 30 minutes, or until the pastry is golden-brown and risen.
14. Set aside the pie to cool completely, then serve in thick slices, preferably with pickles.

Scotch Eggs

2010-02-10T11:27:00.000-08:00

From this link

Ingredients

8 free-range eggs
500g/17½oz pork sausage meat
1 tsp dried sage
½ tsp dried thyme
pinch cayenne pepper
½tsp freshly ground black pepper
4 tbsp plain flour
125g/4½oz fresh white breadcrumbs
vegetable oil, for deep frying

Method

1. Bring a large pan of water to the boil and cook six of the eggs for 4-5 minutes until they are medium- to hard-boiled. Drain and run under cold water until cooled (this will prevent the yolks from discolouring). Peel and set aside. Beat the remaining two eggs together in a bowl and set aside.
2. In a bowl, mix together the sausage meat, sage, thyme, cayenne pepper and freshly ground black pepper until well combined.
3. Divide the sausage mixture evenly into six portions. Roll each portion into a ball, then flatten out to form a thin patty. Wrap each patty around the peeled boiled eggs, smoothing out the join and making sure there is no egg left exposed.
4. Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the fresh breadcrumbs. Dip the coated eggs once more in the egg, then again in the breadcrumbs.
5. Half-fill a deep, heavy-based pan with the vegetable oil and heat to 170C/340F, checking the temperature with a digital thermometer (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the scotch eggs in small batches for 4-5 minutes, turning the eggs occasionally, or until golden-brown all over and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.
6. Serve the scotch eggs immediately, sliced in half to reveal the soft yolk.

Cottage pie with cheesy mash

2010-02-10T11:21:00.000-08:00

From this link

Ingredients

1 tbsp sunflower oil
1 large onion, peeled, chopped
2 celery sticks, finely chopped
2 carrots, peeled, finely chopped
2 garlic cloves, peeled, finely chopped
500g/17½oz lean beef mince
150ml/5fl oz red wine
2 tbsp plain flour
500ml/17½fl oz beef stock
300ml/10½fl oz cold water
2 tbsp tomato purée
½ tsp mixed dried herbs
1 dried bay leaf
splash Worcestershire sauce
salt and freshly ground black pepper
For the topping
800g/1lb 12oz floury potatoes, such as King Edward or Maris Piper, peeled and cut into even-sized pieces
40g/1½oz butter, cubed
3 tbsp milk
100g/3½oz mature cheddar, grated
salt and freshly ground black pepper
To serve
green beans or shredded Savoy cabbage, cooked

Method

1. Heat the sunflower oil in a large deep lidded pan over a medium heat and gently fry the onion, celery and carrots for 7-8 minutes, or until the onions are softened and lightly coloured. Add the garlic and cook for 2-3 more minutes.
2. Add the beef mince to the pan and cook with the vegetables for 4-5 minutes, stirring frequently, until the meat is browned all over.
3. Pour the wine into the pan, bring the mixture to the boil and cook for 4-5 minutes, or until most of the liquid has evaporated, then sprinkle over the flour and stir well for a few minutes to prevent any lumps from forming.
4. Gradually add the beef stock to the pan, then add the cold water, tomato purée and dried herbs. Bring the mixture to a gentle simmer, then cover with the lid and cook over a low heat for 25-30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened. Season with a splash of Worcestershire sauce and salt and freshly ground black pepper. Remove from the heat, spoon into a 1.5 litre/2 pints 13fl oz ovenproof dish and set aside.
5. Preheat the oven to 200C/400F/Gas 6.
6. Half-fill a large pan with cold water. Add the potatoes and bring to the boil, then reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are very soft.
7. Drain the potatoes, then return to the pan set over a medium heat. Cook for a few seconds to drive off any excess moisture, then remove the potatoes from the heat. Add the butter, milk and cheese and mash until smooth and creamy. Season with salt and freshly ground black pepper.
8. Spoon the mash over the mince mixture in the ovenproof dish, working towards the middle from the outside. Smooth with a palette knife. When all the mince is covered with mash, create patterns on the surface using a fork.
9. Place the dish on a baking tray and bake in the centre of the oven for around 25 minutes, or until the potatoes are golden-brown and the filling is bubbling up around the edges. Serve with freshly cooked green beans or shredded Savoy cabbage.

Summer berry trifle

2010-02-10T11:15:00.000-08:00

From this link

Description

Thickening the custard with a little cornflour will prevent the cream topping from sinking. We like the jelly, but if you're short of time, simply leave it out altogether.

Ingredients

1 x 135g/4¾oz packet raspberry or strawberry jelly
170g/6oz ready-made jam-filled Swiss roll
5 tbsp cream sherry
75g/2½oz blueberries
100g/3½oz raspberries
150g/5oz strawberries, hulled and halved
For the custard
300ml/10½fl oz milk
300ml/10½fl oz double cream
1 vanilla pod, split, seeds scraped out
2 tbsp cornflour
2 tbsp cold water
4 large free-range egg yolks
75g/2½oz caster sugar
For the topping
10g/½oz flaked almonds
300ml/10½fl oz double cream

Method

1. Prepare the jelly according to packet instructions, but do not place it into the fridge to set.
2. Cut the Swiss roll into 12 equal slices and arrange them over the base and a short way up the sides of a glass trifle bowl. Put any remaining slices in the middle of the bowl.
3. Spoon the sherry over the Swiss roll slices and allow to soak into the sponge for a few minutes. Scatter the fruit on top of the soaked sponge. Pour the prepared jelly over the fruit. Cover the dish with cling film and leave to set in the fridge for about two hours.
4. Meanwhile, for the custard, pour the milk and cream into a medium heavy-based pan. Add the vanilla pod and seeds, then slowly bring to the boil. Once the mixture comes to the boil, remove from the heat and set aside to infuse for 15 minutes. Remove and discard the vanilla pod.
5. Mix the cornflour with the water in a small bowl until smooth and well combined, then set aside.
6. Whisk the egg yolks and sugar in a large bowl until pale and fluffy. Gradually stir the warm milk and cream mixture into the egg and sugar mixture until smooth. Return the mixture to the saucepan and heat over a low heat.
7. Cook for around 8-10 minutes, stirring continuously, until the custard has thickened enough to coat the back of a wooden spoon.
8. Give the cornflour mixture a stir, then mix quickly into the custard. Cook for 1-2 minutes more, or until the custard is very thick and smooth, stirring continuously.
9. Remove the pan from the heat and pour the custard into a bowl placed over a second bowl filled with iced water. Cover the surface of the custard with cling film to prevent a skin from forming. Set aside until the custard has cooled.
10. When the custard has cooled, remove and discard the cling film. Stir the custard a few times, then gently pour onto the set jelly.
11. Cover with cling film and return the trifle dish to the fridge for a further 30 minutes, or until the custard is lightly set.
12. For the topping, lightly toast the almonds in a dry frying pan over a low heat for 2-3 minutes, or until golden-brown (keep the almonds moving around the pan frequently to prevent them from burning). Set aside to cool.
13. Whip the cream in a bowl until soft peaks form when the whisk is removed. Spoon the whipped cream over the custard, starting at the sides of the bowl before working your way into the middle. Scatter over the almonds, cover and return to the fridge until ready to serve.
14. To serve, spoon the trifle into serving bowls and eat immediately.

Moroccan Lamb Tagine with Pomegranate Couscous

2010-01-02T02:49:00.000-08:00

From this link.

Ingredients

For the lamb tagine
4 tbsp olive oil
8 garlic cloves, peeled and crushed
4 onions, peeled and chopped
4 tsp grated, fresh ginger
1½ tbsp coriander seeds, crushed
3 tsp ground cinnamon
sea salt and freshly ground black pepper
3kg/7lb shoulder of lamb, boned, fat removed and cut into 4cm/1½in cubes
2 tbsp tomato purée
2kg/4½lb ripe tomatoes or 4 X 400g/14oz can tomatoes, coarsely chopped
4-5 tbsp honey
For the couscous
1 large or 2 small pomegranates
800g/1¾lb couscous
6 tbsp olive oil
2 lemons, juice only
1 litre/1¾ pints boiling chicken stock or water
sea salt and freshly ground black pepper
4 tbsp chopped, fresh mint or coriander
To serve
1 lime, cut into wedges
bowl Greek yoghurt

Method

1. Preheat the oven to 160C/325F/Gas 2.
2. For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat.
3. Add the olive oil, garlic, onions, ginger and spices and season with sea salt and freshly ground black pepper. Stir, then cook, covered, on a low heat for about ten minutes, until the onions are soft.
4. Add the lamb, tomato purée, chopped tomatoes and honey into the saucepan, stir throughly.
5. Bring to the simmer and place in the oven for 1½ hours, until the lamb is tender.
6. Remove the lid of the saucepan halfway through the cooking time to let the liquid reduce and thicken.
7. If the sauce is still a bit thin, put the saucepan on the hob on a medium heat and without the lid. Stir occasionally and let the liquid reduce until a thick sauce begins to appear.
8. Meanwhile, for the couscous, cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds.
9. Place the couscous in a bowl and mix in the olive oil and lemon juice.
10. Pour the boiling stock or water onto the couscous and season with sea salt and freshly ground black pepper.
11. Allow the couscous to sit in a warm place for 5-10 minutes until the liquid has been absorbed.
12. Stir the chopped herbs and pomegranate seeds into the couscous.
13. To serve, place the tagine on serving plates with couscous and a wedge of lime. Serve alongside a bowl of thick Greek yoghurt.

James Martin's Semolina Honey Cake

2010-01-02T02:36:00.001-08:00

From this link.

Ingredients

For the cake
300g/11oz semolina
175g/6oz soft brown sugar
175g/6oz plain flour
40g/1½oz ground almonds
1½ tsp baking powder
1 orange, zest only
75g/3oz butter, melted, plus extra for greasing
225ml/8fl oz milk
16 blanched almonds
For the syrup
150g/5fl oz acacia honey
110ml/4fl oz water
1 tbsp orange blossom water
200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed, to serve

Method

1. Preheat the oven to 180C/350F/Gas 4 and grease a 20cm/8in loose-bottomed square baking tin with butter.
2. For the cake, mix the semolina, sugar, flour, ground almonds, baking powder and orange zest together in a bowl until well combined.
3. Gradually stir in the melted butter and milk until you have a smooth batter.
4. Pour the batter into the greased tin and carefully arrange the almonds on top in 4 rows.
5. Transfer to the oven and bake for 30-40 minutes, or until the cake is golden-brown on top and a skewer inserted into the middle comes out clean.
6. Meanwhile, for the syrup, heat the honey, water and orange blossom water in a saucepan over a low heat, stirring constantly, for 2-3 minutes, or until the mixture is smooth and has thickened slightly.
7. When the cake is cooked, remove it from oven, prick the surface several times with a toohpick, and slowly pour the syrup over the surface of the cake. Set the cake aside to cool and absorb the syrup.
8. To serve, cut the cake into 16 squares, so that there is an almond in the middle of each piece. Place a piece of cake onto each of 8 serving plates and spoon some whipped cream alongside.

Chili Hot Sauce Recipe - Sriracha style

2009-08-02T11:06:00.000-07:00

From this link

Chili Hot Sauce Recipe - Sriracha style

*note: this recipe all varies depending on the chili’s (red jalapenos, habanero’s, etc…). Every chili pepper has a different heat level, so you must be the judge of the amount of spice you prefer. Start your first batch with smaller chili pepper quantities to familiarize yourself with the heat level of your chili peppers.

Ingredients:

1 c thai red chili peppers (about 100 grams). *Start with less (about half) if you want a more mild, gentle hot sauce

4-5 med. cloves of Garlic (crushed or minced)

2 med Shallots (minced)

1 T Vegetable Oil

2 - 8 oz. (or 1- 15 oz.) can of Tomato Sauce

1 T Fish Sauce (don’t skimp out on this!) or use Soy Sauce (for vegetarians) . But if you can, try to use the Fish Sauce.

3 T Rice Vinegar

3 T Sugar

1. Remove stems of chili peppers, rinse clean. Blot dry with paper towel. Wearing rubber gloves, mince the chili peppers. The smaller the cut, the smoother your final sauce will be.

2. In sauce pan, heat oil then add minced garlic and shallots. Over medium-high heat saute for a about 1 minute or until light brown and fragrant. (don’t burn your garlic!)

3. Add tomato sauce and minced chili peppers. Let sauce come to a simmer then lower heat to keep at a low simmer. Add fish sauce, vinegar, and sugar. Mix well.

4. Continue simmering sauce for about 5 minutes. This will break down the chili peppers and soften them to create the smooth consistency.

5. Remove from heat and allow to cool completely.

6. Transfer sauce to blender and blend till smooth or until most of the chili pepper skin and seeds break down- preferably on the “liquefy” mode.

7. Taste the hot sauce. Further customize the hot sauce to your liking: add more sugar, vinegar or water. Blend one last time till smooth. Pour into clean, air tight jar and refrigerate. Use within about 1 week.

Thyme flower ice cream - glace aux fleurs de thym

2009-07-28T13:38:00.000-07:00

From this link

Thyme flower ice cream - glace aux fleurs de thym

Part 1

8oz whole milk

8oz cream

10 yolks (yes, ten, I don't eat ice cream on a diet)

160g sugar

about 10 sprigs of thyme flowers, rinsed and dried thoroughly

salt to taste

In a medium pot over low heat, bring the milk, cream, and half the amount of sugar to a simmer. Meanwhile, in a medium bowl, whisk the rest of the sugar and the yolks until well blended. When the milk/cream/sugar mixture comes to a simmer, pour about half a cup's worth into the sugar/yolk, whisk again to incorporate, then pour the mixture from the bowl into the pot. Stir to blend and bring the mixture back to a simmer, stirring continuously. This last bit shouldn't take more than a minute. Remove the pot from the heat immediately. Add the thyme flowers into a clean, large bowl and pour the hot ice cream base over it. Add about 1/2 teaspoon of salt (more or less as you like it). Cover and let stand until completely cooled.

Part 2

16oz cream (superb quality raw cream if you could find it)

When the custard base is ready, pour the second amount of cream (16oz, cold and direct from the fridge) over it, stir to mix. Cover and let rest in the fridge until it's cold before churning.

Strain the ice cream base into the bowl of your ice cream maker. Churn according to the manufacturer's directions. This recipe makes just over 1qt of ice cream.

P.S. Just before the ice cream finishes churning, I like to add a big pinch of fleur de sel, I like the crunch and the burst of flavor when you bite into a flake, and I love salt. This is, however, entirely optional.

Pumpkin Soup

2009-07-05T13:55:00.000-07:00

Translated from this link:

Ingredients:
400g Hokaido - Pumpkin
2 tablespoons pumpkin seed oil
2 tablespoons pumpkin seeds (shelled)
1 onion
800 ml vegetable broth
2 cup cream
Salt, pepper

Thus, the first at the annoying thing, once the pumpkin is halved and then quartered ausgehölt and peeled. The peeling is really difficult if one of you has a tip - always so forth. After the pumpkin is cut into pieces.
1 tablespoon oil and 1 tablespoon of pumpkin seeds in the TM and 3 minutes to 100 ° level 2 roast. Coarsely chop onion and admit it. 3 min 100 ° Stage 2 stew. Pumpkin admit everything to level 6 just a little crush, and then 5 minutes to 100 ° Level 2 stew. Broth and pour a cup of cream. 30 min 90 - 100 ° at level 2 simmer. Then durchpürieren. Level 8-9!
Gradually with salt, pepper, who likes can still add a little ginger.

Now serving, which is really important!
The remaining cream semi-solid beat. Pumpkin seed kernels in a little toast. Fill in soup plates, a EL whipped cream on top set, with some pumpkin seeds and a few drops of oil on top / over them. And tataaaaa - is ready for all the world's best pumpkin soup which is also "I - like - no - pumpkin people" really tasty!

Pork and Apple Pie

2009-07-05T13:37:00.000-07:00

From this link

Ingredients

* 500g lean pork shoulder, diced into 1cm cubes
* 375g minced belly of pork
* 85g smokedstreaky Bacon, finely sliced
* 2 blades mace
* 12 sage leaves, finely sliced
* 3 Bramley Apples
* 2 tbsp caster sugar
* 1 Egg, beaten

For the pastry ( or simply use the T-mix puff pastry recipe)

* 260g lard
* 1 tsp Salt
* 750g plain flour
* 1 Egg

Method
1. Starting with the pastry, pour 300ml water into a stainless steel saucepan, add the lard and salt and bring to a simmer over a medium heat. When the lard has completely melted, add the flour and mix it in thoroughly.

2. Turn the warm dough out onto a clean surface, make a well in the centre and break in the egg. Knead the egg into the dough by pulling in the sides of the pastry over the eggy surface, pushing down, turning and repeating. It will incorporate quite quickly so continue kneading until the dough is smooth, about 3 minutes.

3. Remove a quarter of the dough, pat it into a disc and set aside to cool. Form the remaining dough into a large disc, place that into the bottom of a 24cm spring form tin and slowly and carefully work the pastry up the sides of the pan with your finger tips, making sure there are no holes or gaps. Cover and chill for 2 hours.

4. Preheat the oven to 200°C/fan180°C/gas 6. Place the pork, bacon, mace and sage into a large bowl, season with a good pinches each of sea salt and freshly ground black pepper and mix together until it's well combined.

5. Place half the meat filling into the pastry shell but don't pack it in too tightly. Peel, core and cut the Bramley apples into 5mm slices. Put into a bowl, sprinkle over the sugar then layer half the apple on top of the meat. Repeat with the remaining meat and apple slices, leaving a small gap to slot the lid into.

6. Roll out the remaining pastry into a 25cm disc, drape it over the top of the filling, dampen the pastry edges and pinch together to seal well all around.

7. Make a hole in the centre of the pie, brush the top with some of the egg and put onto a baking tray. Bake for 30 minutes, then turn the oven down to 180°C/fan160°/gas 4 and cook for a further 45 minutes. If the pie begins to colour too much, cover it with foil.

8. Remove from the oven and leave for 5 minutes before removing the springform ring. Brush the sides of the pie with a little more beaten egg and return to the oven for 10 minutes more. Cool slightly before serving warm or cold, with a sharp chutney or piccalilli.

Venison Pie

2009-07-05T13:31:00.000-07:00

Venison Pie Recipe

This is a recipe for a rich venison pie which combines the deep rich taste of venison with red wine and redcurrant jelly. Scottish game, such as Deer have often been managed in great estates in the Scottish Highlands. They were used as targets for the rich to shoot at, as much as the poor to try to steal!

Venison Pie

Ingredients:
2lb Venison Shoulder
2 oz flour
5fl oz red wine
5 fl oz red wine vinegar
10fl oz stock (venison)
2 sliced onions
1/2 tablespoon chopped parsley
1 tabelspoon redcurrant jelly
12 oz puff pastry
pinch of all spice
pinch of mace
seasoning (salt & pepper)

Method:

Tenderise your meat by mallet or rolling pin. In a bowl mix the mace, flour and all spice and season well.Remove any fat or gristle from the meat (there shouldn't be much if indeed any) then cube and dust with the prepared flour.

Place in a pan along with the wine, vinegar and just enough stock to cover the meat. Simmer this gently for approx 1 hour. Remove from heat and add the onions and parsley. Place back on heat, cover and simmer for another 30 minutes.

Pre heat the oven to 450F AFTER carrying out the second paragraph.

Remove from heat again and allow to cool. Skim off any fat (there shouldn't be that much). Place in a pie dish, add the jelly and the remaining stock. Roll out the pastry and cover the pie. Make a steam hole in the middle and bake for about 25 minutes until the pastry is golden brown.

Serve with a potato dish of your choice.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

Paul Granger's Chicken Pie

2009-07-05T13:17:00.000-07:00

Recipe from here.

The chicken pie is nice, it's a recipe from Bill Granger originally, but now I just sort of do it without reading the recipe. Here goes:

Make some rough puff pastry with the thermomix. I usually just make enough for a pie top, but you can make an enclosed pie if you prefer.

Shake some chicken cut into chunks with flour spiced with cayenne, S&P
Fry quickly on both sides until just brown (raw in centre still) and remove
Fry some sliced leeks in the oil
Add white wine, deglaze
Add some chicken stock or water and 2 tsp dried tarragon
Add some frozen peas
Add about 1/2 cup cream or sour cream until you get the right thickness of sauce
Add the chicken back and cook for a couple of minutes
Put pastry on while filling is still hot, wash with beaten egg and cook for 45 mins at 190 C

Thoughts

I haven't given exact amounts because you can make it any size you want. Every time it turns out slightly differently, so don't get hung up on exact measures. Last night's effort was really good, the TMX made the best pastry I have ever cooked. Ever!

Unsalted butter is best for the pastry, Australian unsalted butter is no good, the wrong consistency or something. Lurpak, the Danish butter, seems the best bet. The rare times I have seen French unsalted butter in Cairns it is rancid when bought - yuk.

I use dried tarragon because the stuff they sell in supermarkets is fake. It's either Russian tarragon, which is easier to grow, but tasteless; or 'Mexican' tarragon with bright yellow flowers, which has an appallingly overwhelming aniseed taste. So dried seems best. Chicken and tarragon is a match made in heaven. The fakeness of tarragon is a pet hate of mine, so don't get me started...

Frozen peas are nicer then fresh peas, unless you grow them yourself and cook as soon as you have picked them. Otherwise they're mealy and horrible. I don't buy frozen veges as a rule, peas are the exception.

I don't think we make enough pies these days. They have a proud heritage, and they are so nice when done with good ingredients.

I have to confess I also made mashed potato to go with it, in the TMX, and I'm eyeing off the leftovers today.

Chinese Steam Eggplant

2009-06-06T08:00:00.000-07:00

http://thermomix-er.blogspot.com/2008/07/chinese-steamed-eggplant-in-thermomix.html

Sichuan-Style Spicy Eggplant

Ingredients:

500 g Chinese eggplants or thin eggplants
1/2 teaspoon salt
2 garlic cloves
3 tablespoons light soy sauce
1 tablespoon Shaoxing rice wine
1 tablespoon roasted sesame oil
2 teaspoons clear rice vinegar
1 teaspoon sugar
1 spring onion (shallot for NSW), chopped
1 teaspoon chilli bean paste (toban jiang)

Method:

Peel the eggplants and trim off the ends. Cut the eggplants in half lengthways and cut each half into strips 2 cm thick. Cut the strips into 5 cm lengths. Place the eggplant in a bowl, add the salt and toss lightly, then set aside for 1 hour. Pour off any water that has accumulated.

Arrange the eggplant on a heatproof plate that will fit into the Varoma. Place inside the Varoma and cover. Add 700ml water to the Thermomix bowl, place Varoma on top and set to 25 minutes at Varoma temperature on speed 3. Check to see if the eggplant is tender. You may need to go for 5 more minutes, depending on the breed and age of the eggplant. Empty water out of Thermomix bowl and lightly clean.

Place the garlic cloves into the Thermomix bowl and crush the cloves for 5 seconds at speed 7. Add the remaining ingredients into the Thermomix bowl, mix for 5 seconds at speed 3 then pour the sauce over the eggplant, tossing lightly to coat.

Tiramisu

2009-04-05T11:34:00.000-07:00

From Heavenly Tiramisu. (I use this as a base for my tiramisu but add some secret ingredients and replace others!)

The company that makes this particular brand of cheese (Bel Gioioso, pronounced "bel-joy-oso" Cheese Inc. of Denmark, Wisconsin) put this recipe on the side of its 8-ounce Mascarpone container. They call it their "Famous 'Tiramisu' Dessert Recipe," but then again, I guess every cheese company, every restaurant has a "famous" recipe. This one makes 6 servings

Ingredients
* EGGS, 3 large, with yolks and whites separated
* SUGAR, 1/2 cup
* MASCARPONE, 8 ounces (225g)
* LADYFINGERS, 20
* Espresso or Strong Coffee, 1 cup
* Cognac or Brandy, 2 tablespoons
* COCOA, 1/8 cup
* Vanilla extract, 1 tsp or a pod of real vanilla

Directions
1. Combine 3 egg yolks, 1 tablespoon Espresso, sugar, and Cognac into the large mixing bowl.
2. Beat 2 to 3 minutes
3. Add Mascarpone, vanilla and beat 3 to 5 minutes until consistency is smooth
4. In another bowl, combine 3 egg whites and a pinch of sugar. Beat until mixture forms stiff peaks
5. Gently fold into Mascarpone mixture
6. Pour rest of Espresso into flat dish, dip one side of each Lady Finger, and layer on bottom of serving dish
7. Spread 1/3 of Mascarpone mixture and sprinkle with cocoa
8. Continue layering and finish with a Mascarpone layer
9. Sprinkle and refrigerate 1 hour before serving

Panettone

2009-04-05T11:15:00.000-07:00

From the UK Thermomix recipe site.

This fruited bread is an Italian Christmas speciality. Making it yourself is very easy with your Thermomix and will cost you a fraction of the price of a bought panettone, and it will taste fresh and delicious. Lovely as a gift. Leftovers make a wonderful bread and butter pudding. Makes about a 1 kg loaf.

Ingredients
50 g granulated sugar
thinly peel skin of 1 organic lemon
400 g strong white bread flour, divided 50 g and 350 g
1½ tsp instant yeast or 15 g fresh yeast
1 tsp salt
100 g butter, diced in 1 cm pieces
250 g milk
3 egg yolks from large eggs
1 tsp vanilla
100 g diced candied peel
75 g raisins or sultanas
icing sugar to dust

Method
1. Weigh sugar and the 50 g flour into the TM bowl and add the lemon peelings. Zest the peel by grinding 30 seconds/Speed 10.
2. Add remaining flour and all other ingredients except icing sugar. Mix 30 seconds/37°C/ Speed 3.
3. Knead 1½ minutes/Dough Setting. Either leave to rise in TM bowl or in a buttered bowl until doubled in size.
4. Punch down and shape into a round. Place in a lined, 15 cm round, buttered, 10 cm deep cake tin. Leave to rise until it reaches 1 cm above the top of the tin. Bake 35 to 40 minutes at 180°C/350°F/gas 4. Aga ovens: Bake same timings in Baking Oven or bake 22 to 30 minutes on the rack set on the floor of the Roasting Oven with the cold plain shelf inserted 3 sets of runners above the top of the cake tin (to allow room for the rising loaf). Cool in the tin then turn out onto a wire rack. Dust with icing sugar to serve.

Kiwi and papaya face mask

2009-03-14T17:25:00.001-07:00

By James Wong

1 kiwi fruit, peeled
juice of 1 lime
1/2 papaya
2 sachets vegetable gelatine

Mash the kiwi fruit through a sieve into a bowl. Add the lime juice to the kiwi mixture.
Scoop the seeds from the papaya, and mash the flesh on a chopping board using a fork (this makes it slightly easier to press through the sieve). Press the papaya through a sieve into a separate bowl and mix with the vegetable gelatine using a fork.
Put the bowl with the papaya mixture over a saucepan of boiling water and stir constantly until it forms a wallpaper-paste consistency. Take off immediately and continue to stir. Add the kiwi fruit juice slowly, bit by bit, stirring all the time. Leave to cool.

USE When cool or lukewarm, apply the gel to face, avoiding the eye area, and leave for 10 minutes to 1 hour.Wash off with warm water.

STORAGE Most effective when used as soon as possible. Keeps in the refrigerator for up to 48 hours.

Hops pillow for insomnia

2009-03-14T17:21:00.001-07:00

By James Wong

For a pillow about 32 x 23 cm:
4 handfuls dried hops flowers
4 handfuls dried lavender flowers

To dry the hops and lavender yourself, tie them in bunches and hang upside down in a well-ventilated space out of direct sunlight for 2 weeks. Alternatively, place in a low oven (about 100C) for 30 minutes or so until dry and crispy. Strip the flowers off the larger or harder stalks.
Put equal handfuls of dried hops and lavender flowers into a cotton pillowcase, and seal the end.

USE: Place the pillow under or beside your head to induce sleep.

Goji berry and chicken soup for colds and flu

2009-03-14T17:19:00.000-07:00

By James Wong

2 tbsp dried echinacea root
200 ml water, freshly boiled
5 tbsp goji berries, fresh or dried
2 litres chicken stock (homemade or from stock cubes)
3 chicken thighs or drumsticks (preferably organic)
2 large onions, peeled and sliced
12 shiitake mushrooms, thinly sliced
10 cm root ginger, peeled and shredded
2 fresh medium-sized chillies, finely sliced
8 garlic cloves,chopped
extra sliced ginger and chillis, to serve

Combine the dried echinacea root with the water in a bowl to make a simple infusion. In another bowl, pour just enough cold water over the goji berries to cover, and leave to rehydrate. Set the echinacea and goji berries aside and leave to stand.
Place the stock and chicken pieces in a large pan or slow cooker. Add the sliced onions, mushrooms, ginger and chillies and place around the chicken in the pan. On a very low heat, simmer gently for 1 1/2 - 2 hours, or until the chicken is tender and falls apart. Take off the heat.
Five minutes before serving, add the goji berries and chopped garlic. Finally, strain the echinacea infusion and add this to the soup, reheating if necessary.
Serve by ladling into bowls and garnishing with sliced ginger and chilli for an extra kick.

USE: Makes enough for 4. Can be eaten with noodles, if wished.

Syrup of figs for constipation

2009-03-14T17:18:00.001-07:00

By James Wong

18 g dried senna pods
100 ml boiling water
8 fresh figs, quartered
100 g sugar
Juice of 1 lemon

Place the senna pods in a glass bowl and pour over the boiling water. Leave to steep for about 30 minutes, then strain through a sieve or piece of muslin into a blender.
Add the figs and sugar to the senna infusion and whizz until smooth.
Pour into a saucepan, and heat slowly to reduce, stirring occasionally. You want to end up with a thick, glossy sugar-like syrup - this will probably take about 25 minutes. Add the lemon juice and stir in well.
Take off the heat and pour the syrup into a sterilized 150 ml bottle.

USE: Shake well before use. Take 2 tsp before bed when needed. Don't use for more than a few days at a time, or if you have severe abdominal pain.

STORAGE: Keeps in the refrigerator for 3-4 weeks.

Lavender bath bomb

2009-03-14T17:16:00.000-07:00

By James Wong

5-6 fresh lavender sprigs
1 tbsp citric acid powder
3 tbsp bicarbonate of soda
10 drops lavender essential oil
1 tsp plant-based oil (vegetable or almond oil)

1. Heat the oven to 180C. Once it has reached that temperature, turn it off and place the lavender, hanging upside down, in the oven to dry for about 2 hours. When dry, remove the flowers from the stalks and set aside.
2. For the next stage you need to make sure that the bowl you are using, and your hands, are completely dry - otherwise the bomb will start fizzing. In a glass bowl, mix the citric acid and bicarbonate of soda together. Add a few drops of lavender oil and 1 tsp dried lavender flowers, along with the vegetable or almond oil. Mix everything together with a metal spoon.
3. Place the biscuit cutter on top of a sheet of baking paper. Put the mixture into the biscuit cutter and press down with the back of the spoon. The oil now needs to evaporate so the bomb can set as a dry, hard block - leave for a minimum of 30 minutes and preferably overnight.

STORAGE: Store in tin foil to keep out moisture.

VARIATION: If you are making this with kids you can add 1/2 tsp of edible glitter into the mix to create an even more dramatic effect.

Elderflower throat lozenges

2009-03-14T17:13:00.000-07:00

By James Wong

10-15 fresh elderflower heads
12 eucalyptus leaves
2 tbsp linseed
3 tsp dried elderberries
1 cup Gum Arabic
2 cups icing Sugar
4 cups hot water

Firstly, put about 10-15 elderflower heads into 3 cups of freshly boiled water to create a basic infusion. Add 2 tbsp of linseed and 12 eucalyptus leaves and leave for about an hour. It's ready when the pure watery liquid starts to have a similar consistency to egg white.
Whilst it's infusing, use a pestle and mortar to break up a cup of Gum Arabic into the smallest pieces you can - this is so it dissolves as easily as possible. Into that add 3 tsp of dried elderberries and crush.
Next, add the Gum Arabic mixture into a cup of hot water. Stir using a spoon until the granules of gum have turned into a thick, treacly jam-like consistency.
Strain the infusion, and add a cup and a half of it to the Gum Arabic mixture. Next, add 2 cups of icing sugar and mix; the sugar acts as a preservative and gives it body.
Place it on a low heat and stir continuously for about half an hour until it gets to a really thick, syrup-like consistency and starts to come away from the sides of the pan. You can also test by pouring it with the spoon and touching it; if it doesn't stick to your finger it's ready, but do be careful as it could be hot.
Finally pour onto a baking tray lined with greaseproof paper and leave to set. When it's hard it's just a case of bashing it until you get the right size pieces!

STORAGE: Coat the lozenges with icing sugar to stop them sticking together, and to take out some of the moisture.

VARIATION: If you want to make a cough syrup instead of lozenges, just add half the amount of sugar.

Marigold gel for acne

2009-03-14T17:10:00.000-07:00

By James Wong

10 rose geranium flowers, with leaves and stems
8 marigold (Calendula officinalis) flowers
20 lavender flowerheads
200 ml water
1 sachet vegetable gelatine
5 tsp vodka
20 drops tea tree oil

1. Roughly chop the flowers, leaves and stems of the rose geranium and place with the marigold flowers and lavender flowerheads in a large glass bowl.
2. Bring the water to the boil and pour it over the flowers to make an infusion. Leave to infuse for 10 minutes, or until the water has taken on the colour of the flowers. Place the infusion, including the plant material, into a blender and whiz. Strain the mixture through a piece of muslin into a clean bowl.
3. Now, in another bowl, dissolve the gelatine in 2 tbsp cold water. Gradually add the flower infusion, stirring to separate lumps. Add the vodka and tea tree oil, stirring until a gel is formed. Using a funnel, pour into a pot with a pump dispenser.

USE: Apply to affected areas 2 times a day, or as frequently as needed.

STORAGE: Keeps in the refrigerator for up to 6 weeks.

Viola cream for eczema

2009-03-14T17:09:00.000-07:00

By James Wong

Makes one 150 ml pot

2 tbsp (20 g) viola flowers, stripped from their stems
2 tbsp (20 g) Roman or German chamomile, dried
1 tsp beeswax
2 tbsp almond oil
1 tsp vitamin C powder
1 tsp glycerine
2 tsp emulsifying wax

1. Place the violas and chamomile flowers in a glass bowl. Pour over the water to cover. Leave to infuse for 10 minutes. Put the infusion into a medium-sized pan (this will form the bottom of your double boiler or bain-marie).
2. In another glass bowl, add the beeswax, almond oil, vitamin C powder, glycerine and emulsifying wax. Place on top of the infusion pan, and warm over a gentle heat, stirring until melted. This takes about 10 minutes.
3. Strain the infusion, then slowly whisk it into the oil mixture until incorporated - the texture should be smooth, like mayonnaise.
4. Pour the mixture into a sterilized dark glass ointment pot, then seal.

USE: Apply to affected areas morning and night. Ideally, apply within a few minutes of bathing, to keep moisture in the skin.

STORAGE: Keeps for up to 6 months in the refrigerator.

Mascarpone

2009-03-14T16:58:00.000-07:00

By Joanna Weinberg

Strictly speaking, mascarpone is a cultured cream rather than a cheese. But when something tastes this good, who cares? Its great advantage is that it lasts for three to four weeks unopened in the fridge as opposed to crème fraîche's two weeks, and fresh cream's measly one. This is much to do with its high fat content - about 75 per cent. With the texture of clotted cream and mouth-feel somewhere between freshly churned butter and crème fraîche, it's an ingredient that, once used, seems impossible to do without.

Most famously, mascarpone makes up the creamy filling for tiramisu. But it is equally good to use in savoury dishes. Its high fat content gives it excellent emulsifying qualities, and it will reduce the sharpness of a tomato-based or other acidic sauce. If your risotto lacks that desirable creamy consistency, stir through some mascarpone at the last minute. Even better, beat it first with plenty of grated Parmesan and chopped herbs. Or it can simply be spooned over a still-hot vegetable tart.

Where puddings are concerned, mascarpone can make a great replacement for crème patisserie or custard. Beat two egg yolks, with a few tablespoons of caster sugar, into 250g mascarpone. Then spread over a pastry or shortbread base before adding the fruit of your choice - summer's strawberries and raspberries or winter rhubarb, say. For a professional finish, melt and sieve a little apricot jam and brush over the top before serving.

For the sneakiest cheat's pudding of all, make a cheesecake biscuit base (250g crushed digestives, or Duchy Original orange butter biscuits are a fancy option), and mix with 120g melted butter. Press into a loose-bottomed tin and refrigerate. Now beat 200g mascarpone with 200g Greek yoghurt (the fearful could turn to a fat-free version) and add 2tbsp lemon curd. Spread over the top of your base and serve with peeled, sliced blood oranges.

Confit Tomatoes

2009-03-14T16:49:00.000-07:00

From Heston Blumenthal

Confit tomatoes are totally delicious and can be served with just about anything you want. The slight amount of fiddling around in the method pays off big time in terms of flavour.

I have suggested four hours of oven time, but this is a vague guide, as the ripeness of the tomatoes will have a significant effect on the end result. Remember to use only the best-quality, ripest tomatoes you can find.

It might be worth making more than the amount I have suggested, as confit tomatoes store well for at least a month if you cover them with olive or groundnut oil, add the aromatics they were cooked with and place in an airtight container in the fridge.

CONFIT TOMATOES

1 clove garlic
10 basil leaves
10 sprigs thyme
2 fresh bay leaves
10 tomatoes
Extra virgin olive oil
Salt and pepper
½ level tsp caster sugar

Preheat the oven to 120C/250F/Gas Mark . Peel and finely slice the garlic. Cut each basil leaf in two and break up the thyme sprigs. Roughly chop the bay leaves.

Bring a medium-sized saucepan of water to the boil. With the pointed end of a potato peeler or a small, sharp knife, cut out the core of the tomatoes and lightly mark a cross on their undersides.

Carefully drop the tomatoes into the boiling water for 10 seconds, lift out and plunge into iced water. (If they are not quite ripe enough, they may need to be returned to the hot water for a few seconds. Do not leave them in there for too long or they will become mushy.) When cool, remove from the iced water and pat dry with kitchen paper. Peel off the skin.

Slice the tomatoes in half lengthways (vertically) and scoop out the seeds, making sure that you remove the white pith. Dab the insides dry with kitchen paper. Leave the tomatoes on a few sheets of kitchen paper for an hour or so, to allow them to dry a bit more.

Generously brush the tomatoes all over with the olive oil and lay them out on a baking sheet so the insides are facing upward. Put a slice of garlic, some basil, thyme and bay in each cavity. Season lightly with salt and pepper, then sprinkle with the sugar.

Put in the oven for 4 hours or so, turning the tomatoes halfway through. When done, the tomatoes will have turned a deep, vibrant red and be slightly wrinkled.

Mushroom Risotto

2009-03-14T16:20:00.000-07:00

From this link.

Fresh Mushroom risotto (Demonstration Recipe Guide):

Ingredients:
50g Olive Oil
1/2 Medium Onion
200g fresh Mushrooms, sliced
2 vegetable stock cubes
100g white wine
1100g water
500g Arborio Rice (don't use sun rise)
50g Parmesan Cheese (or to taste), cubed

Method:
Place the parmesan cheese into TM bowl. Pulverise for 10 seconds on speed 9

Transfer to a separate bowl and set aside.

Add onion into TM bowl and chop for 5 seconds on speed 7.

Add oil and sauté for 2 min at 100C on speed 1.

Attach butterfly. Add rice and wine, sauté for 2 min on Reverse + speed soft.

Add stock cubes, mushrooms and water and cook for 16 min at 100C on reverse + speed soft.

Pour the risotto into a dish and stir through the Parmesan Cheese.

Geranial Tips:

Ensure the MC is placed in the lid when cooking.

Once cooking has ceased pour the risotto into a serving bowl. The mixture may appear watery, but the liquid will absorb with standing.

For best result use ITALIAN Arborio rice. This can be purchased at Italian Shops, Continental Deli's and large supermarkets.

For a flavoured Risotto add soaked dry mushrooms (ie Porcini) asparagus or fresh or frozen peas.

Another popular version is to add bacon and fresh spinach. Bacon is added in strips or cubes during the sauté process, while spinach is added towards the end of cooking time.

Variations:
1. You can also use sundried tomatoes and spinach.
Use the homemade stock concentrate as it helps to consolidate the healthy/no addative angle. It always impresses!

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2. A really yummy variation on the recipe above is to change the following:

Before chopping the onion, grind a small amount of dried porchini mushrooms on speed 9 for 10 seconds.

Reduce fresh mushrooms to 100-150g
Add a tbs of porchini mushrooms (already chopped up and soaked in about 50ml of water for a couple of hours or overnight).

In the Thermoserver, add baby spinach and chopped up asparagus.

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3. Allergic to mushrooms ? Have you tried the Apricot Chicken Risotto style, amazing! For vegetarians, leave out the chicken and add some diced marinated tofu in the last 7 minutes, and some finely sliced snow peas for colour.