Category Archives: Baking

Iced Chocolate Scrolls

Often what I cook and bake is dictated by what is in my pantry, fridge and fruit bowl. I find having a Thermomix really helps me to make the most of what I have on hand and reduces food wastage. If you have a bunch of bananas looking a little overripe, it’s so easy to whip up a loaf of banana bread, or muffins, or chop them up and freeze them in ziplock bag ready for smoothies.

This morning I was looking at a huge pot of vanilla yoghurt which I made a few days ago. I tried a different recipe and whilst it’s nice, it just wasn’t as good as my usual recipe and it seemed to make twice as much. The first thing that came to mind using bulk yoghurt was scrolls. Have you seen this fantastic dough recipe using just yoghurt and Self Raising Flour? Yes, you heard me correctly….JUST 400g thick greek style yoghurt and 420g self raising flour. Mix them together to make a workable dough. No need to prove the dough. Couldn’t be easier. If you have a Thermomix, easier still. Mix on about speed 5 until the dough comes together. Add a bit of extra flour if you need to so it’s not too sticky. It takes about 15 seconds.

Having vanilla yoghurt meant that my scrolls needed to be sweet rather than savoury, so I grabbed a block of dark chocolate and milled it for about 8 seconds, speed 9.

To make the scrolls, roll the dough into a large rectangle on your Thermomat (fab non-stick silicon mat which takes the mess out of dough and pastry making), sprinkle on the chocolate and press into the dough. Roll dough into a log and then slice it into 3cm rounds. Into the oven they go for about 20 mins 180C on a lined baking tray.

To finish them off I mixed a little icing sugar and water together to make runny icing and drizzled it over the warm scrolls. Then I had to taste test a few before breakfast this morning. For quality control, ok??

I declare them delicious!

 

20140406-082135.jpg

20140406-082519.jpg

Advertisements

Caramel slice and Condensed Milk

I have had my Thermomix for over a year now and I am still amazed at the things I can do with it. This week I my fellow consultants have enlightened me and shared a few fabulous recipes. The first being Condensed Milk.

What to say about condensed milk? I love this stuff. So much so that I have been known to eat it by the spoonful straight from the jar. My husband also has an affinity with it from his days in the Army Reserve when they would get a tube of condensed milk in their ration packs. And who wouldn’t love it? Condensed milk is simply cow’s milk from which the water has been evaporated. It is most commonly found in the form of sweetened condensed milk which can last for years, unrefrigerated and unopened. Condensed milk has been around since the 1800’s and was used by soldiers in the American Civil War. By the late 1860’s, condensed milk was a major product and is now used widely around the world.

20140123-090752.jpg

Did you know you can make your own condensed milk very easily in the thermomix? Here is the recipe I used – Condensed Milk.  It only takes 6 minutes and the amount equals that of the can you buy from Woolies. The taste and consistency are exactly the same and you can make it for a fraction of the price!

For a marriage made in heaven, my condensed milk recipe met up with a recipe for Caramel Slice. This recipe comes from another consultant from my Team (thanks Catherine!) and can be found here on the Recipe Community. It is decadently delicious as only caramel slice can be. The base is what I love about it. It has coconut in it which gives it a lovely chewy texture. Be sure to bake the caramel until golden brown so it sets properly. The dark chocolate on top adds a richness to the slice. In fact, it proved to be a little rich for my son and the neighbour’s kids. Kid 2 wasn’t keen and Neighbour age 7 declared, “Well, I wouldn’t put it in my Top 5, but it is still ok”!! They always turn up with wide eyes when they smell something baking and have now become rather discerning!

Personally, I wasn’t at all deterred by its richness. I also took it to work and it was promptly polished off! Definitely in my Top 5!

20140123-090438.jpg

Brilliant ‘No Knead’ Bread

I caught up on the Finals week of Masterchef Australia 2013 last night.

Six episodes straight culminating in the Grand Finale. It was nail-biting drama. The angst, the sweat, the tears (theirs and mine!) I’ve been a Masterchef fan for many years but this year just didn’t capture me as much as the last few seasons. I watched a few early episodes, then our T-box gave up for a bit so we missed a huge chunk in the middle, but came back to watch the Finals week.

One thing I did enjoy this year was Matt Preston’s segment in the Masterclasses. Gary and George gave a great performance, upholding their legendary chef status, while dear old Matt presented us with the “Cheat’s Way” of cooking a variety of easily achievable meals. I liked it! Quick, simple and easy cooking producing delectable gourmet results. A perfect fit for those of us ‘non-chefs’ out there, who work, have kids and a million other things that prevent us from spending as much time as we would like in the kitchen.

So during the last Masterclass, Matt made bread with homemade butter and raspberry jam. The bread looked amazing so I decided to give it a go this morning.

Just four simple ingredients. Mix, leave, bake, eat. It couldn’t be easier, but I’m always a bit skeptical about things that appear easy on TV.

So I got a big bowl, mixed together a tablespoon of sea salt flakes, a kilo of Baker’s Flour, a tablespoon of dried yeast and 950ml of lukewarm water. Cover it with cling wrap and place in the fridge. Leave overnight, or in my case, leave while I went to work for the day. (I guess it depends when you begin!) Anyway, roughly 6-8 hours more or less.

When I came home from work, it looked like this.

20130906-193257.jpg

Whoopie! Looking good! So I preheated my oven to 220C while allowing the dough to get to room temperature. Prepared 2 baking trays with baking paper and heavily floured them as the dough is very wet. Dollop half the mixture on one tray for a big loaf and I made rolls with the second half of the dough. You can’t mould this dough. Just drop it in lumps on the tray as best you can. You know, in true non-chef’ style.

They took about 45 minutes to an hour to bake. Give them a knock on the base to check if they are cooked through. If they sounds hollow, you are done.

And here they are.

20130906-193322.jpg

I was pretty thrilled. They looked just like Matt’s and tasted unbelievable! The middle was soft and had lots of air bubbles which I love. The crust was crisp and chewy all at once.

I have renamed it ‘Brilliant Bread’. Nothing better than fresh, warm bread with butter. I polished off two rolls before you could say “no carbs after lunchtime”. Oh well. Just between you and me, it was so worth it!

I think everybody should have a go at making this bread. It was so easy, so delicious and so gourmet!

 

 

20130906-193347.jpg

Herb and Garlic Pull Apart Bread

There really is nothing better than making your own bread. It smells delicious when you pull it out of the oven and it’s hard to resist letting it cool down before having a piece.

I’ve just made the Herb and Garlic Pull Apart Bread from the Everyday Cookbook. What a fantastic recipe! It is nice to eat at anytime really but how perfect to take to a picnic, or to a BBQ with friends.

Like most doughs made in the Thermomix, it took only 2 minutes and then I wrapped it up in my Thermomat to rise. Thanks to the gorgeous warm winter weather we are having, it rose beautifully in 30 mins and was ready to prepare for baking.

I only had garlic and parsley on hand today, so chopped those up in the Thermomix and rather than making my own butter from scratch, I cheated. I chopped up half a block of unsalted butter and blended it with the garlic and herbs until it was spreadable. I also added a little sea salt to the butter mixture.

20130817-145818.jpg

The dough gets rolled out into a rectangle, spread with the herb butter and cut into 3-4cm strips. The strips are then concertinered up and placed into a greased cake tin side by side. Bake for 40 mins and you have a large scrumptious loaf ready to share!

20130817-145851.jpg

The bread itself is soft and perfectly golden on the crust.

I think having basil in your herb mixture would be an excellent addition, as the recipe states.

It’s a great one to share with a neighbour as I have just done – share the Thermie love!

Here’s the recipe for Herb and Garlic Pull Apart Bread

20130817-145918.jpg

 

Mandarin, Macadamia and Polenta Cake

I made this cake this morning for the second time. The first time using traditional methods and this time I converted the recipe for the Thermomix. I had some friends over for morning tea. One of them is Gluten Intolerant and this cake is perfect for her!

I had rave reviews the first time I made it and the second time round was just as good. It’s easy, if not a little time consuming but really worth it if you are prepare ahead for the time it takes to cook the mandarins and the cake. Making it all in the Thermomix is so simple with using only the one bowl, rather than saucepans, bowls, measuring cups and mixers. You only have to wash one bowl!

If you have not already tried baking a flourless Orange and Almond Cake, or something similar to this using whole citrus fruit, go ahead and try it. They are delicious, really moist and full of flavour.

Mandarins are in season at the moment so this recipe is perfect for this time of year.

The polenta adds a lovely texture to the cake and if you like, you can substitute the macadamias for raw almonds as well.

This cake would be great as a decadent dessert with double cream on the side, or a slice on its own is enough to satisfy the soul.

Here is the link. Mandarin, Macadamia and Polenta Cake

It is posted on the Thermomix Recipe Community.

IMG_1704

IMG_1705

 

Macadamia, White Chocolate and Cranberry Cookies

Another product of a recipe found in a magazine – this time ‘Australian House and Garden’.

I love to bake. The only thing is, I then can’t help eating a lot of what I bake. Good in the moment, not so great on the hips in the long term. Luckily I have a captive audience at the office who are never backward in testing my latest creations. I say it’s a good plan of attack – fulfill the baking urge, get others to do the eating!

Well, these cookies went like wildfire at tea break time and they were good!

I have converted the recipe for the Thermomix in just a few easy to follow steps. Nothing to it and they are cookies to impress! They would be lovely packaged up at Christmas time for gifts…but I say anytime is a great time for these scrumptious little morsels.

The dough does spread during baking. If you want a regular sized biscuit, keep your dough balls small when you roll them. If you follow the recipe, they are supposed to be quite large.

Once again, I have uploaded the recipe to the Thermomix Recipe Community.

Did you know you can find thousands of Thermomix recipes on this website? It’s fantastic. You can search for recipes by ingredients and save your favourite discoveries. You can even become ‘friends’ with your favourite recipe contributors.

Happy Baking!

Here’s the link: Macadamia, White Chocolate and Cranberry Cookies

Macadamia, White Chocolate and Cranberry Cookies

 

Italian Ricotta Cheesecake

I’m trialling a fabulous recipe in the Thermomix today. Italian Baked Ricotta Cheesecake – with almonds, chocolate and rum in the filling. Mmmmmm.

It was given to me by some Italian friends many years ago. I haven’t made it for a while but decided to give it a go for Easter lunch tomorrow and convert it for the Thermomix at the same time.

It’s a delicious dessert which I don’t find overly sweet, but still decadent all the same. It’s something a little bit out of the ordinary and very simple to make.

Here’s the recipe.

Ingredients

100g raw almonds

400g plain flour

100g brown sugar

10g baking powder

1 tsp vanilla

1 egg

250g chopped, chilled butter

60g dark chocolate

210g sugar

800g ricotta

1 1/2 tablespoons rum

120g slivered almonds

Method

Place raw almonds into TM bowl. Mill 8-10 secs on Speed 7.

Add flour, brown sugar, and baking powder to the almond meal. Mix 5-8 secs on Speed 4.

Add vanilla, egg and butter to the bowl. Mix 5 secs on Speed 8 until mixture resembles breadcrumbs.

Set aside mixture in a bowl and chill. (the mixture, not yourself!)

Add roughly chopped chocolate to the clean TM bowl. Chop 2 secs on Speed 7. Set aside.

Add sugar to TM Bowl and turn into caster sugar by mixing for 3 secs on Speed 9.

Add ricotta and rum to sugar and mix for 10 secs on Speed 6.

Add chocolate and slivered almonds and mix on Reverse, Speed 4 for 5 secs – or until almonds and chocolate in incorporated.

Press 1/3 – 1/2 the chilled base mixture into a greased and lined round cake tin. Top with the ricotta mixture. Sprinkle a layer of the base mixture on top of the ricotta – like a crumble topping.

20130330-184304.jpg

Bake at 180 degrees Celcius for 1 hour. Cool before serving.

I find the recipe makes ample base mixture. I don’t use it all. I find the base is too thick if you use half. It is up to you how thick you make the base and how much crumble mixture you put on top. I’m just wondering as I write whether I could freeze the leftover mixture and use it as a base for something else another time.

I’m looking forward to sharing it with my family tomorrow as we celebrate Jesus’ Resurrection together.

IMG_1653

%d bloggers like this: