Looking for more Thermomix recipes?

we're a bit quiet around these parts but that's because we're busy posting on our own blogs and at Forum Thermomix ;)

check out this link for tons of places to find more recipes in english...

http://brazen20au.blogspot.com/2009/07/where-can-i-find-more-thermomix-recipes.html

if you have a site or blog to add to it please leave me a message on that post! thanks!

Shortbread

time to start making some goodies for christmas gifts...

step one was to try this shortbread recipe. posted on Forum Thermomix by CarolineW, it originally came from lobstersquad (though i can't work out how to go back to her older posts to find it there). oh, silly me, caroline already had posted the link

300g flour
100g sugar
200g butter (cold)
pinch salt

Preparation: Put flour into TM bowl first, add everything else on top, including any extra flavourings you want to use, eg lemon rind, pecans, etc. Blitz for 20 seconds on speed 6. Turn out crumbs and either press into a cake tin (loose bottomed or lined so can get it out again) or wrap in cling film and leave to rest in fridge for 30 minutes, after which you can cautiously roll it out and cut simple shapes.

Bake for 20 mins at 170 degrees C, until pale gold colour. DO NOT TRY TO TAKE OUT OF TIN until it's cooled for at least 10 mins. I say this from bitter experience! After that you can carefully transfer it to a cooling rack.

brazen's notes: i added macadamias but next time i will add them at the end on reverse as they just became powder and didn't add a lot of taste or any texture.
I will also try ann's idea of replacing 50g of flour with rice flour (which you can make in the tmx of course) as i always preferred shortbreads with rice flour in them.
when you line your tin i suggest leaving overhanging ends to make it easier to get out of the tin, and leaving it in the tin til it's cold! otherwise it is very hard to get out!

it's been very popular in my house with everyone except ryan (who loves bought shortbread biccies but won't even touch it to taste lol). think it will look lovely in cellophane with ribbon tied on it.

Christmas Cookies

I wanted to bake some cookies today to try to get a photo for our christmas cards done. Ryan also had his friend I coming over, along with I's mum & sister. so I decided to combine the two and let the kids decorate some cookies. (i decorated the ones for the photo shoot though lol)

I used this recipe, which had pretty good feedback.

Ingredients:
* 250g butter, softened
* 65g icing sugar (or make your own as per the instructions in the tmx book)
* 1 teaspoon vanilla extract
* 1 egg, at room temperature
* 440g plain flour
* 75g cornflour

Method:
1. mix butter, sugar and vanilla until pale and creamy. speed 4, 40-60 seconds. you might need to scrape down the bowl half way through.

2. Add egg and mix on speed 5 for 5 seconds.

3. Add flour and cornflour to butter mixture. Mix for approximately 60 seconds on the knead setting .

4. Divide in half. Press each half into a disc. Wrap each disc in baking paper. Refrigerate for 20 minutes.

5. Preheat oven to 160°C. Line 2 baking trays with baking paper. Roll each disc out between 2 sheets of baking paper to 3mm-thick.

6. Using biscuit cutters, cut dough. Place onto trays. Roll leftover dough together and repeat. Bake for 15 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool.

7. decorate with icing (approximately 1 cup sifted icing sugar, 1 tspn butter or marg and a tiny bit of hot water, plus drops of food colouring until you get the colour you want) and desired decorations - we used sprinkles / 100's & 1000's, some little candy hearts and silver cachous

Strawberry Sauce

brilliant christmas gift idea!

posted on forumthermomix

500g Strawberries, washed & hulled
250g sugar
1 lemon, peeled, seeded & quartered
optional - 1/4 cup alcohol such as brandy or vodka or
optional - flavours such as vanilla essence

Preparation:
cook for 35 mins on 100'c speed 1.
placing the varoma over the top instead of the measuring cup will prevent splattering (thanks pam!)
pour carefully into sterilised jars or bottles and refridgerate

serve over icecream or crepes

source:
originally in the everyday cooking for every family cookbook as strawberry jam

Lemon Curd

originally posted on my blog


another great idea for christmas gifts.

originally posted on forumthermomix by caroline

Lemon Curd
makes 1 jar

75 g caster sugar
juice and finely grated zest of large, juicy lemon (i used 2 medium)
2 large eggs
50 g unsalted butter
i also added a small amount cornflour but not sure it was necessary

1. Put all the ingredients in the TM bowl. Mix 15 seconds on Speed 6.
2. Scrape down the sides with the spatula
3. Insert the whisk. Cook 4 minutes at 80'C on Speed 4
4. If it hasn't thickened enough, continue to cook for 1 to 2 minutes more.
5. Pour into sterilised jars and seal.

Tips/Hints: I got this recipe from the UK Fast and Easy Cooking book. I made a double batch, and it took an extra 3 minutes of cooking time. Great recipe if you like to really taste the lemon. If you prefer a sweeter lemon curd, use the Australian recipe

according to the google i did lemon curd is good on scones or with gingerbread :)

Chinese-Style Chicken and Corn Soup

I made this last night and I have to confess it wasn't perfect so this recipe is really a draft, but I think it's good enough to go :) If you do try it as written here please leave your feedback so i can adjust as needed! i didn't even take a picture as i wasn't happy with how it looked lol

Chinese-Style Chicken and Corn Soup
serves 4-6

2" / 20g fresh ginger, peeled and cut into 2-3 chunks
1 medium onion, peeled and quartered
1-2 chicken breasts (200-500g) with no skin attached, cut into large 2" chunks
10-20g dry sherry
20g sesame oil
30g soy sauce or to taste
1 tspn chicken stock powder if desired
corn kernels cut off 5 cobs of corn, or a 400/440g can of corn, drained
400-440g can of creamed corn
approx 450-500g water, as required
2 egg whites
finely chopped coriander and shallots / spring onions as garnish

1. chop ginger for 3 seconds on speed 6
2. chop onion for 2 seconds on speed 6, remove from thermomix
3. place chicken in and mince on speed 8 for 4 seconds
4. add the onion and ginger back in and cook at 100' for 5 minutes on reverse speed 2
5. add the sherry, sesame oil, stock powder, soy sauce, corn kernels and creamed corn. top with water to come about 1.5-2" below the top of the tmx bowl
6. cook at 90' for 10-15* mins on reverse speed 2
7. cook at 90' for 5 more minutes on reverse speed 2-3** as it starts slowly pour the egg whites in through the top of the lid
8. around 60 secs before finished add the coriander and shallots through the top of the lid to mix through.
9. serve***

* 10 minutes for tinned corn, 15 minutes for fresh
** i found that 2 was a bit too slow for the quantity, but 3 was a bit too fast lol give both a try and see what you think...
*** to make ours go further, and more filling i served them over some fresh rice noodles and finely shredded asian greens

Cookbook Giveaway

Thermomix LOVERS!

The Thermomix forum is currently having a recipe book giveaway!!

"Yoshoku" by Jane Lawson (from Murdoch Books in Sydney)

Anyone who joins and posts is in the draw to win!!!

Referrals also earn entries so if you do join and post your intro please mention that you found out about it from me ;) (that's brazen - Karen )

You can read more here! http://www.forumthermomix.com/index.php?topic=223.0

and here : http://thermomix-er.blogspot.com/2008/10/contribute-to-thermomix-forum-and-win.html

good luck! posted on behalf of the original karen - remeber to mention brazen

a varoma adventure!

dinner tonight was a combined effort and was very delicious as well as quick and easy! as some of you know i have been a bit varoma phobic since some early disasters...

anyway, we wanted a fairly light dinner tonight and decided to give karenleigh's steamed dim sim recipe a go. then we decided we should try cooking the rice in the tmx basket too, and might as well steam some vegies to go with it at the same time! remembering karen's tip to add the vegies for less time this is how it went:

make dim sims as per karen's recipe (except we will leave the salt out next time, use extra soy sauce instead ;))

place them on the tray/flat part of the varoma, on a sheet of baking paper

weigh the rice in the basket as per the book (400g rice) and remove the basket (we'll add it later) and add the water (700g water) and put the lid on. place the varoma over the tmx

cook them for 5 minutes on varoma speed 3

open and place rice in bowl of tmx. place the lid and varoma back on

steam for 15 minutes on varoma speed 4

take the lid and dimsims in the varoma off carefully (very hot!) and add your chopped vegies (chop quick cooking vegies into larger pieces and slower cooking veg into smaller pieces) into the base of the varoma. place the dimsims and lid back on

cook for a further 3 1/2 minutes on varoma speed 4

check everything and cook for a further few minutes if needed

serve with soy sauce, sweet chilli sauce, oyster sauce or whatever takes your fancy :)

note: we used 400g pork fillet and we have enough left to make more dimsims, though not as many as this time - we probably needed about 500g to make enough for the family for 2 dinners. i froze the leftovers in portions in ice cube trays so they'll be super quick for next time!

Chicken Burgers

We just got home to find that Geoff had made us Chicken Burgers for lunch - YUM! he used the Herbal Chicken Hors-D'Oeuvres recipe from the "Everyday Cooking... for Every Family" book to make the mix, he said it was very easy to make :)

As you can see we had them on fresh sliced bread with salad and I had sweet chilli jam and mayo on mine. VERY good (and I'm not generally a fan of any sort of bought chicken mince.)

PS: sorry the pic's out of focus, i didn't have any in focus :(

Chicken & Ricotta Crepe Bake

converted a friend's recipe tonight, apart from ryan (our cheese and chicken hater) it was a hit!

please see my blog for further details!!

Buttermilk Bread

Made this for the first time tonight to go with dinner. was very impressed with it.

it's nice and fluffy inside but still crunchy on the outside. i found it cooked much quicker than the book said.

Definitely one to make again!


Full report here at my blog.

Basic Butter Cake, TMX style

based on recipe posted here

this makes a large cake (it's the original recipe doubled) so feel free to halve it :)

320g white sugar
mill into caster sugar by using speed 6 for approx 5-10 seconds
add the butterfly into the bowl

250g soft butter, cut into pieces 2 tspn vanilla essence
add and mix at speed 4 for 40-50 seconds until the mix is light in colour and a little fluffy looking

turn speed down to 2 and add
4 eggs - ONE at a time
after each egg turn speed up to 4 for 5 seconds

add 1 cup SR flour with lid off,
turn speed up to 4, mix 5 seconds

turn speed back to 2 and add
1/2 cup milk through lid, mix 3 seconds

add 1 cup SR flour with lid off,
turn speed up to 4, mix 5 seconds

turn speed back to 2 and add
1/2 cup milk through lid, mix 3 seconds

add final 1 cup SR flour with lid off,
turn speed up to 4 and mix 5 seconds
(total 3 cups self raising flour and 1 cup milk)

mix for a further 10 seconds until the mix seems light and fluffy.

pour into a greased, lined cake tin. cooking times will vary according to your oven and size of tin but start with 40 mins at around 160-180'c, test with a skewer and cook further as required.

this one is a piece of.... slice

modified from this recipe

Passionfruit Slice

Base:
125g butter, cut into chunks
170g self-raising flour
100g castor sugar
pinch salt
85g coconut

Melt butter for 1:30 mins 80'c speed 3
add other ingredients and mix 3-4 times for 2-4 seconds at a time speed 4, scraping down in between
Bake in moderate oven 10-15 minutes. Cool.


Topping:
1 400g tin condensed milk ( or skim sweetened condensed milk - tastes the same, but fewer calories!)
1 small lemon, skin, pith and seeds removed, cut into pieces
Pulp of 2 passionfruit

place condensed milk and lemon into TMX. chop lemon on speed 7 for 5 seconds
add passionfruit and mix Reverse speed 2 for 5 seconds
Cook a further 8 to 10 minutes

Whole Orange Cake

this cake was based on the recipe here at Full Bellies Happy Kids

WHOLE ORANGE CAKE

2 big oranges
2 eggs
200g cup grapeseed or other oil

270g plain flour
460g sugar
2 teaspoons baking powder

1 extra orange, halved
1 tablespoon or so of sugar extra
icing sugar - around 1/4 cup or less

heat oven to around 160-180'c *
wash your oranges well, rinse.

cut the ends off, cut into quarters. remove the white centre and any seeds, cut in half again so you have 8 pieces per orange. place in thermomix.

add eggs and oil.
blend on speed 8 for 25-30 seconds until it's mostly smooth, thick and creamy.

add flour, sugar and baking powder
mix on speed 4 for 10-15 seconds until mixed.

pour into a cake tin (greased, lined, whatever you want ;))

bake for about 30-40 minutes until a skewer comes out clean *

let cool for 15-20 minutes

meanwhile juice the extra orange and add the extra sugar to it.
either in a saucepan on the stovetop or in the micrwave heat it until the sugar is dissolved
Add some sugar to the juice and bring to a boil, stir to make sure it's well dissolved.

use the skewer to stab holes all over the top of the cake!
pour the syrup mix over the cake
sift the icing sugar over the top and serve.

* my cake ended up a bit too dark around the edges but took longer to cook in the middle, so i think i need a lower temperature for longer to cook it properly.

we quite liked this cake - it is a stronger and slightly more bitter taste than a 'normal' orange cake, because of the whole orange being used. it is sooooo simple in the TMX though and i like using the whole orange instead of wasting half of it!

Apple Mustard Relish

i suspect this recipe needs tweaking, if anyone who knows more about relish-making than me wants to have a go? it seemed not quite ready to me...

anyway, here's my conversion of this recipe


APPLE MUSTARD RELISH

1 onion, cut into quarters
chop onion 5-10 seconds speed 4, stopping once to scrape down

5g oil
5g yellow mustard seeds
cook for 2.30 mins/secs 100' speed soft

2 granny smith apples, peeled, cored, cut into quarters then halved
chop for 5 seconds speed 6

60g water
cook for 10 minutes 70' speed 1 reverse

15g apple cider vinegar
25g brown sugar
pinch salt
grinding of black pepper
add and cook for 3 minutes 70' speed 1 reverse

sterilise jar.
pour into hot jar and seal while still hot.

a delicious alternative to porridge!

this recipe looked so delicious and i just had to try it for breakfast! of course i decided to put a LOT less sugar in it (especially for breakfast). i think this could be made with any variety of fruit :)

this amount made enough for rory and myself, i will update the amounts later when i work out quantities for one (i'm thinking 55g polenta but not completely sure how much milk would be needed)

3/4 cup blueberries, fresh or frozen
1 tspn maple syrup

70g polenta / cornmeal
470g skim milk
zest of one small lemon
pinch of salt
maple syrup to taste (about 1/2-1 tspn for me)
1/2 tspn vanilla essence

put the blueberries and 1 tspn of maple syrup in a microwave container, loosely cover, cook on high for 2 minutes. (i'm sure you could also do this in the thermomix, i just couldn't be bothered!)

place the polenta, milk, zest, and salt in the thermomix. Cook for 10 minutes on 90' speed 4 until the polenta is soft. add maple syrup and vanilla, mix on speed 2 until combined.

place polenta in bowl/s, top with blueberry mix, stir just a little and serve.
(warning - it will be VERY hot for quite a while!)

It's Breakie Time!

brazen's fruit porridge

Rick blogged his version of TMX porridge the other day which reminded me that I'd been thinking about blogging my own, wondering if i did it differently to everyone else! now i know i do lol. porridge is one of my favourite things to make in the TMX, it is sooooo creamy and rich, and SO quick and easy! pre-thermomix i basically didn't eat porridge because it's was too much trouble and just not nice without all the 'naughty' extras such as brown sugar, cream and butter :-0

1 piece of fruit such as a banana or an apple
55g oats (i use aldi oats, the packet doesn't say they're instant but i think they probably are)
160-220g skim milk*

peel banana, halve and place in tmx, add other ingredients.
if i'm using apple i just cut the sides of it and cut them in half (so use eighths) and leave the core behind.

cook for 4 minutes on 80' or 90' speed 4

pour and scrape out - i LOVE my tupperware spatula for this (but don't ever use anything but the tmx spatula to cook with!), top with anything extra such as yoghurt, and serve.

this is enough for rory and myself, or just me (but a big bowlful)

*if i'm going to have yoghurt on top i use 160g for a thicker porridge. 220g makes a runny porridge which you don't need to add anything to.

Porridge Recipe

thanks Perth Penguinista

a porridge recipe with LSA and dates

About brazen / Karen

Hi, I'm Karen :)

I live in Canberra with my dh Geoff and 3 young children (5, nearly 4 and 2). We bought our TMX late last year when i hosted a demo here and despite having no plans to buy anytime soon, Geoff & I were so impressed that we bought it there and then!

we use it virtually every day and often multiple times in a day. Geoff mostly uses it to cook in, whereas I experiment with converting recipes to use in the thermomix, and use it a lot for prep work.

I love it because I can make our food easily and quickly, without the preservatives and additives that bought versions have. plus it makes the best porridge in the world LOL

k
brazen's culinary adventures

Welcome to Thermomix Magic!

Share your Thermomix recipes, ideas and tips here - crossposting with your own blog is not only allowed but highly encouraged...

if you'd like to be added to this blog please email Karen at brazen20 at hotmail dot com, please include a link to your own blog if you have one :)

also check out http://au.groups.yahoo.com/group/Thermomix_Users/