Anzac day is coming up: At Bake club this week we made a stack of recipes. They included the traditional cookie and a few variations. An Anzac cake with a Maple buttercream filling and a new recipe I’ve written for an Anzac Pecan crumble cake. Continue reading “Anzac Pecan crumble Cake”
Alright, I sent this recipe for my tomato sauce to my insider’s ages ago. (Insiders are people who have been to a class at Bec’s Table, they receive additional emails with recipes attached. Cause they’re special. :-)).
I serve this sauce as an accompaniment at loads of my classes, and I’m always asked for the recipe by at least one student in each class.
Because I sent it out in an insider email such a long time ago, and since then we’ve got so many new insiders, It seems like a good idea to add it to my blog rather than resend it to my insiders that may have seen it before. That way, you can all find it here whenever you like.
50 g vinegar (white vinegar is fine but whatever you wish)
100 g sugar
25 g Murray valley pink sea salt
1 Cloves garlic
1 tsp powdered cloves
1 tsp juniper berries
½ tsp Black pepper corns
500 g fresh sun ripened tomatoes peeled and cored
120 g Brown onions chopped
120 g cooking apples chopped
Place the first 7 ingredients into your TM bowl and set to Varoma temp for 5 mins speed 1
In the meantime prep the rest of the ingredients.
Add the rest of the ingredients to the TM bowl and chop on speed 7 for 5 seconds. If there is too much to fit in the bowl chop ½ way through with the MC in place on speed 7 for 5 seconds then add the remainder chopping again when you have everything in. But Please Do NOT go over the recommended marks inside the TM bowl. Over filling your TM when it is cooking is dangerous.
Cook at 100c for 60 minutes speed 1 +reverse. Pop your basket on top to stop splatters.
Process on speed 8 for 20 seconds or smooth enough for your liking
You can now cook further to reduce or leave the way you it is and pack into jars or bottles.
Place the first 7 ingredients into a large pot and bring to the boil.
Once boiling add the remainder of the ingredients and cook for 1 hour, stirring occasionally.
If the tomatoes have not broken up in this time cook further.
Using a blender or food processor process till smooth. Return it to the heat and cook till thickened to your liking. You may need to use a spatter guard here.
Make this recipe with ripe tomatoes for full flavour. If it’s not the season for tomatoes, add a small handful of sun-dried or semi sundried to the mix, this will intensify the flavour.
We’ve recently had a bit of fun with Friands in Bake Club. I’ve always made these the conventional way, but of course with so many Thermomix owners frequenting the school we had to make a method for the TM as well. Continue reading “Pear and Hazelnut Friands”
This is such a simple recipe. I do a lot of classes that need egg whites, so it’s pretty much my go-to recipe for using up those leftover yolks. I’ve even got a refrigerated ice cream machine to churn the ice cream for me. As you do.
Flavours you say?
I add vanilla for vanilla ice cream up to a tablespoon for very vanilla. 😉
Cocoa and Callebaut chocolate callets for Super chocolate (this is my favourite)
Fold through salted caramel at the end of churning, sometimes with toasted nuts and the like.
Strawberry fresh crushed or coulis
I could go on forever with the types I make. Basically, it’s whatever I can think up, or I have ingredients for. Mind you if you’ve seen my pantry you know the choices are almost endless. Hehe hee
This is my go-to recipe when I have leftover yolks, and I haven't got a plan for them. Waste not, want not, right 😉
400 g milk
200 g cream
4 egg yolks
80 g sugar (more or less depending on what else you might be adding)
Add milk, cream, yolks and sugar to the TM bowl and mix on speed 5 for 4 seconds
Set the TM to 90c on speed 2 – 3 for ten mins
Pour out into a flat tray of some sort and freeze. (you want to be able to cut this into small cubes for your Thermomix to make it easier for the TM. I use a large plastic cake container.
Once frozen, remove from the tray and chop into small cubes and blitz in your processor
No churner or Thermomix?
Place a suitable empty plastic container in the freezer.
Whisk the egg yolks and sugar in a bowl until creamy, and the sugar has dissolved.
Place the milk and cream in a pan and gently beat through. Pour the cream mixture over the egg mixture, whisking to combine, then transfer to a clean pan.
Return to a low heat and cook for 4 minutes, stirring all the time with a wooden or silicon spoon until slightly thickened. Remove from the heat and cool the base of the pan in cold water immediately. Once cool pour into the container you placed in the freezer and leave to set for 30 minutes.
After 30 minutes, stir it well and return it to the freezer. Repeat this procedure a few times until the ice-cream is frozen.
If you have an ice – cream machine or churner pour mix into churner and follow the manufacturer’s instructions. Flavour combination ideas Vanilla, tsp of paste in this amount is great. Chocolate. 1 Tablespoon cocoa powder or more if you like it really chocolaty, I like to add callets too Berries, or stir in a hand full. A few more ideas. Praline, nuts, caramel, coconut, dehydrated fruits that have been soaked in liqueur, biscuit crumbs, chocolate chips, fold through jam, ok I’ll stop now.
A Stollen recipe just in time for Christmas baking.
I love this one, I’ve altered the marzipan so it tastes more like a frangipane. Some of my family members don’t like the full flavour of Almond extract and I know there are a lot of you out there that feel the same.
On the other hand, if you’re like me and you love it, just add a couple of drops of good quality almond extract to your bit of marzipan. I love it.
Oh, by the way, the almonds they make almond extract from, are not the same as the almonds we buy in the shops. So, as in some of my classes, where I’ve shown you how to make your own extracts, you won’t achieve the same results with normal almonds.
Mix and wash the sultanas, currants, glazed cherries and peel.
Add the almonds, hazelnut rum and 100ml of warm water, leave to soak, preferably overnight.
Warm the milk to body temperature (37c) Break down the compressed yeast or sprinkle only-del replaceWithoutSep" id="355" data-gr-id="355">in the dried yeast, along with 150 gm plain flour and the pinch of sugar. Stir to combine and set aside to rest until it doubled in volume.
In meantime cream the butter, sugar and salt till light and fluffy,
Next step is to add the yolks one by one into the mix, don’t worry at this stage if the mix seems to split, its due to the ratio of eggs to butter/sugar and we’ll bring this back in the next step.
Weigh the 550gm of baker’s flour and cinnamon into a bowl.
Take a table spoon at a time and mix into the butter/yolk mix until it comes together making a smooth batter.
Add the rest of the flour/cinnamon and mix it until the dough comes away from the sides of the mixing bowl
Add the fruit to the dough and mix through on a low speed (reverse on in a TM bowl).
Cover and rest 20 minutes
In the mean time
For the home made marzipan
Make a Sugar Syrup. Combine water and sugar in a heavy saucepan. Bring to a full boil for 1 minute, then turn off and leave to cool a little.
Sift the icing sugar and almond meal into a bowl, make a well in the centre and add the glucose and sugar syrup. Mix, then knead to form a firm, smooth paste. Wrap well and keep in a dry place
Divide the dough into 2 equal pieces
Roll the dough into a rectangle
Divide the marzipan into 2 equal pieces. (Use as much or as little as you like, you can use it all) Roll the marzipan into two tubes, the same length as the fruit dough
Fold in marzipan and shape Stollen. The traditional way to fold your Stollen is as I have done in my photo, but you can do what you wish.
Bake 150 degrees for 40-45 minutes
When baked, brush liberally with melted butter while still hot
Dust with vanilla sugar, or icing sugar, place onto a cooling wire and allow to cool completely
When cold, dust again with icing sugar and wrap in plastic to prevent drying out or put into an airtight container.
This seems like a long, complex recipe but it isn't really. Once made It lasts for ages, so well worth the effort.
Over the last few weeks, I have been putting together an “Italian” dinner party class. Panettone is very Italian but it has to prove too long for this session. Although this is a Thermomix Panettone you can make it conventionally, after all the bulk recipe was made that way.
There are many boxes I have to tick to ensure the class is just right.
1. All the recipes have to be made and completed in the given time frame. Although I can do the “and here is one I prepared earlier” thing.
2. There has to be tips and tricks that I can pass on in each recipe.
3. The recipes have to be written in methods by hand and by Thermomix. (a lot of my students are Thermomix owners, so of course, they want to use their well-loved mobile kitchen where ever they can.)
4. There must be vegetarian options.
5. Each recipe has to be easy enough to make at home, without any long drawn out complicated techniques.
6. And of course, the flavours have to match the theme, oh and be outstanding.
So, Step one. Collect all my favourite recipes that fit the theme. YES, Wayne, these are all the stacks of paper on my desk. a hahaha aaa. Wish my office wasn’t in the dining room.
I start by making my selections, working out what would be good to have as mise en bouche, entre, main, sides and dessert. This is where things get messy. I have some amazing recipes, but they just don’t seem to fit in some classes. As I sit, staring at recipe pages, reminiscing like a nana would reminisce about black and white dog-eared photos. I remember how great some of them are and just have to make them again. Wow, this slows my process down, because now I am converting recipes into TM recipes and I really should be working on the lesson. But you guys get to benefit from my playing in the kitchen. This one didn’t fit in any of the categories in this dinner party class. So here it is for you to play with too.
Panettone recipe converted from a bulk patisserie recipe to a single home recipe
This Panettone recipe is one that I had made years ago. I was playing with shortening the length of time you had to physically put in, making a great loaf and letting the ingredients sort their selves out in their own time instead. Read the recipe in its entirety before you start because there are some periods where you just have to be patient and leave your dough to do its thing.
Fill your Thermoserver with very hot water and pop on the lid and set aside. (I boil the jug)
• Using a bowl on top of your TM weigh 90g of currents, rinse then soak them in very hot water. (You can use the jug water here too if you wish)
• Weigh out 80 g of candied peel and set aside
• Do the same with the flour weigh it out and set aside.
• Place about 50 g of flour into the TM bowl
• Add 290 g of milk
• Add 1 ¼ Tbsp of yeast
• Set the TM to 37c speed 2 for 5 minutes.
• Add remaining flour, salt, cubed butter, vanilla, 60 g sugar, egg yolks and stir to incorporate on speed 5 for 8 seconds
• Scrape down the sides and set to knead for 1.5 mins
• Add fruit and knead for a further 30 seconds.
• While the TM is kneading the mix for the last-minute (trying not to lose too much heat) tip the hot water out of your Thermoserver, dry and grease all over inside with a litter butter or olive oil.
• Tip the dough into the server it will be quite sticky but get the lid on as soon as possible.
• Leave the lid on your server for at least 30 mins to an hour NO PEEKING if there was enough heat in your TM server it should be very close if not touching the lid. If not just be patient it will happen, pop the lid back on and wait patiently popping it in a warm place will help everything happen much faster.
• Once the dough is ready, you need to grease and line an 18cm tin. When lining with baking paper make the paper stick up around the top approx. another 4 -5 cm. Panettone is a very tall loaf
• Open your server and using a spatula or dough scraper run around the outside of the dish to release the dough and give it a bit of a stir up from the bottom too to release the gases trapped inside. In effect, you are punching this down although you don’t have to get your hands dirty this way with this sticky dough.
• Drop it out into the centre of your tin then grab a water spray bottle or pastry brush. I spray about ten sprays, making the top of the loaf quite wet. This is done so that when it goes into the oven, the top won’t cook too quickly. You want to get as much rise from the loaf before the top crusts over.
• Pop it on the bottom shelf of your oven you may have to remove the shelf above.
• Set the temp to 170c and the timer for 15 mins.
• Spray or wet again on the top
• And cook for a further 45 mins or so depending on your oven.
• If the top starts to get a little too brown, just cover it with a little foil lined baking sheet. Like I have shown in class.
• While it’s still hot straight from the oven dust it with snow or icing sugar.
• Wait ten mins before removing it from the tin, then pop on a wire rack to cool
I know, this seems a little old-fashioned, but my hubby likes trifle and I dont like to make it. It just doesn’t look like you have gone to much effort, although they can look quite nice I think this version looks a whole lot nicer. A charlotte is a lot like trifle, with many similar ingredients. I know it looks difficult to make but it isn’t really. If you can make a trifle from scratch you can make this.
Wanna know how?
You need to make a thin sponge, spread it with a little jam, roll it up, cut it up and line it into a bowl.
Then you need to make a creme patissiere (thick custard) that you will help set with a little gelatin, add some fresh fruit and voila.
Anyway I have put together a blow-by-blow instruction and if you follow it, you will find loads of tips. Please don’t look at the length of the recipe and be put off. I like to give tips where others may assume you know or even to jog your memory. Who knows you might learn a quicker or better way to do something you regularly do in the kitchen.
First you need to make your creme patissiere and set it aside to cool while you are making the sponge.
75 g yolks (that will be around 3 eggs, save the whites for later use)
110 g castor sugar
1 tsp vanilla
500 ml milk
60 g cornflour
3 gelatin leaves (soak in cold water)
place all the ingredients except for the gelatin into the TM bowl and set to 90 c for 10 mins speed 2. As soon as it is cooked remove from the bowl and set aside. If you leave it in the bowl to long in will start to set at the bottom. You don’t want that!
Wash out your TM bowl and pop it back on the cradle. Add the wetted gelatin leaves set to 50 c for 2 mins speed 1. This should turn your gelatin into liquid ready to add to the custard. If it needs more time give it another minute.
Pour the custard back into the TM bowl and give it a stir on speed 4 for about 5 seconds. Or you can do that the other way round either way you have to clean the TM bowl, I think the latter can be a problem for some making sure their gelatin is completely mixed through.
Set aside with cling film sitting on the surface of the custard to prevent a crust forming.
130 g icing sugar
150 g Eggs (that would be 3 ish)
130 g Blanched Almonds (If you don’t have a TM you need to use Almond meal here)
90 g Egg whites (That’s about 3 eggs worth)
15 g Sugar
40 g Plain flour\
handful of raspberries (optional)
You need two trays lined and ready to go into the oven. One can be smaller that the other see pictures below.
Preheat your oven to 180 c
Weigh your blanched almonds into your TM bowl along with the Plain flour.
Mill together on speed 9 for 20 seconds then set aside.
In a clean dry bowl add the whole eggs and icing sugar and pop the butterfly in place.
Whisk on speed 4 for 2 mins
Add the almond flour mix and stir on reverse speed 3 for 5 – 8 seconds till incorporated and then set aside.
In a clean dry bowl add the egg whites and sugar and whisk till they create soft peaks. In the TM with this amount of eggs you can do it till it has stuck to the sides of the bowl without scraping.
Fold the meringue mixture into the batter carefully so as not to lose any volume. You can do this by hand or I just put the TM in reverse with the butterfly in and mix in on speed 2 till just combined. It wont take long so look in through the lid and stop as soon as its cleared.
This is where I pour my batter on one of the trays to make a round disk shape. This is going to be for the bottom of your charlotte and with the rest, I fill a full tray for the swiss roll type sponge.
Place in the oven and remove as soon as it is cooked. Dont over cook your sponge or it will become dry and hard to roll later. I take mine out when I see the slightest bit of colour on the surface but everyone’s ovens are different. You may also have to turn your trays half way through the baking. It wont take long for it to cook so don’t go hang the clothes out or anything 10 – 15 mins and you should be taking out your round disk.
While your baking your sponge you need to organise a couple of clean t-towels. I spray them with water, although you can sprinkle them with water from the tap. (I do recommend buying a water spray bottle. I use it for loads of things in the kitchen.) Your slightly damp T-Towels are used to put over your sponge when it comes out of the oven, this prevents it from crusting and drying out.
So get ready, when they come out of the oven. The round one will have to come out first because it wont take as long to cook. Sprinkle a little sugar over the surface and cover with your damp T-towel.
And prepare a bowl mould for later use. Line a bowl with cling film. This is not a necessity, if you like to live on the edge. I personally don’t like any extra cleanup so I do it. Then set it aside.
Then repeat with the long tray as soon as it is cooked.
When your sponge has cooled enough to handle flip the tray over and remove the paper gently. Get your jam ready and spread a thin layer, right across the surface.
Turn the sponge, so the longest edge is closest to you, then use the edge of the tea towel to start the rolling. This way you will get less jam and sugar on your hands.
If your sponge starts to crack it has dried out a bit to much. There’s not much you can do now, but next time, just make sure you don’t bake to long or maybe your T-towel was’nt damp enough to trap in the moisture.
OK so now you should have a long rolled up tube, cut into equal size portions. You want to make them about 1.5 to 2cm wide. If you make them too wide you wont have enough to line your bowl, but if you make them too thin, your lining will be to week. So its best to stick to the measurements. 😉
Fill the lined bowl with the sponge slices, butting each edge up to the next as tight as you can to prevent leaks.
Check your custard. It should be cooled but if not pop it in the fridge for a further 10 mins.
Pour your custard into the sponge lined mould, and if using, pop in your fresh fruit.
Place the round sponge disk on the very top and enclose with the cling film. (The extra cling film on top prevents other flavours from creeping in from the fridge)
Set in the fridge for about 3 -4 hours or over night.
When you think your custard has set, upturn your bowl onto a plate. If your a bit scared do it over the sink lol.
This needs to be eaten within a couple of days to be at its best.