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in and around the kitchen

in and around the kitchen

Pear & Raspberry Loaf {Plus Basic Loaf Recipe and Flavour Combos}

August 2, 2016

Pear & Raspberry-3

When you are on to a good thing you stick to it. Right? 

This is my ‘good thing’ loaf recipe which I use all the time as it is so easy to make and adapt to whatever you have on hand. It was originally the base for my Banana Bread which is a regular lunch box filler and after school snack.  

Basic Loaf Recipe

Gather:

half cup butter

half a cup of sugar

two free range eggs

one and a half cups of self-raising flour 

pinch of salt 

Do:

Preheat oven 180ºC and line one loaf tin with greaseproof paper.

Beat butter and sugar until well creamed.

Add eggs and beat again.

Stir in flour and salt.

Add any other dry ingredients at this stage. 

Bake in a loaf tin for approximately 35 minutes. Allow to cool before turning out. 

 

Pear and Raspberry Loaf

In addition to the recipe above, add one cup of frozen raspberries, a teaspoon of vanilla essence as well as a thinly sliced pear after the flour has been stirred through. 

 

Flavour Combos

Apple & Date (Add two cups of sliced apple and chopped dates)

Sultana & Apple (Add two cups of sliced apple and sultanas)

Rhubarb & Strawberry (Add two cups of stewed rhubarb and chopped fresh strawberries)

Banana & Chocolate (Add two mashed bananas and half a cup of choc chips) 

Cranberry & White Chocolate (Add half a cup of dried cranberries and half cup white chocolate)

Coffee & Walnut (Add one tablespoon of instant coffee)

Blueberry & Lemon (Add a cup of frozen blueberries and zest of one lemon)

Apricot & Orange (Add one cup of chopped dried apricots and zest of one orange)

Mango & Macadamia (Add one cup of chopped dried mango and half cup chopped macadamias)

 

* Remember that your loaves will differ in texture, denseness and moisture, depending on what ingredients you add to your mixture. Do not add any fruit that is substantially wet as it will affect the stability of the bake.  

 

Do you have a favourite flavour combo I should add to my list? Let me know in the comments!

in and around the kitchen Thermomix

Lemon & Blueberry Scones Thermomix Recipe

July 13, 2016

Lemon and Blueberry Scones Thermomix

If you have a Thermomix and love scones, you can’t go past the Best Ever Scone recipe on the Thermomix forum. Making scones using this recipe is super easy and it takes about fifteen minutes from getting the flour out of the cupboard to setting the golden beauties on the kitchen bench.  I have tweaked the recipe slightly to cater for our tastes and you can find more about that tweak here.

Anyhow, lets get to the recipe of the day: Lemon and Blueberry Scones! There’s been a bit of a lemon glut here at the moment (and not that I am complaining, as I just love anything lemony) and I have been trying to make sure the lemons are all used before they have passed their prime. 

For this recipe I used frozen blueberries that I always have on hand in the freezer for muffins, smoothies and crumbles – and per kg they are cheaper than the fresh. Try to buy as local as possible! 

Lemon & Blueberry Scones Thermomix Recipe

Gather

400 gr self raising flour

rind of two lemons

20 gr butter

pinch salt

30 gr sugar

1 free range egg

200 ml milk

50 ml lemon juice

one cup frozen blueberries

extra flour

Lemon & Blueberry Scones Thermomix

Do

Preheat oven to 220 degrees C.

Place flour, lemon rind and butter into TM bowl and mix for 8-10 seconds on speed 9 until it forms a bread crumb consistency.

Place sugar, salt, egg, milk and lemon juice into TM bowl and mix for 5 seconds on speed 4 until mixture is combined.

Lightly knead mixture for 10 seconds on interval speed until roughly mixed.

Tip mixture onto floured surface and gently press blueberries into the dough. The dough will be sticky, but this is ok. Never over-knead scone dough as you will end up with rock cakes! Use a bit of flour on your hands to make into a 3cm high ‘cake’.

Cut out scones using the MC dipped in flour and place on a tray lined with baking paper. 

Glaze the tops with a little milk.

Place in a very hot oven for about 10 minutes. Take out when golden brown on top. 

Allow to cool slightly then slather with a little butter and consume!

 

What recipe have you made in the Thermomix lately?

Find my Thermomix Recipes here. 

in and around the kitchen Thermomix

Thermomix Recipe :: Almond and Ginger Slice

June 21, 2016

DSC_0083
Do you know how you start little rituals and then just out of sheer habit you find yourself needing to do them almost every day? Baking for school lunchboxes and after school snacks is a little like that for me! Knowing that my kids have something special in their lunchboxes, made from real ingredients, not packed full of additives and colours gives me a little ‘mum high’. Keeping the menu interesting is always a challenge I set myself and so I am often browsing through my recipe books for ideas that I can use, adapt to our tastes and whip up quickly in the Thermomix. 

This recipe is an adaption from one I found in a vintage Women’s Weekly cookbook and it is super quick to make. Win and win!  The almonds add a great crunchy element, while the ginger adds a wonderful sweet and spicy flavour! 

DSC_0084

Almond and Ginger SliceThermomix Almond Ginger Slice 

Gather:

175 gr butter

90 gr almonds

125 gr glace ginger

250 gr plain flour

one egg

220 gr caster sugar

Do:

  1. Preheat oven to 180 deg C. 
  2. Line lamington tray or similar with baking paper. 
  3. Melt butter in TMX. 90 deg, Speed 2, 1 min. Pour into separate bowl and set aside.
  4. Blitz almonds and ginger. Closed Lid, Turbo x 6. (You can blitz more, according to your preference)
  5. Add remaining ingredients and melted butter and mix. Closed lid, Knead for 10 seconds. Scrape down sides and repeat.
  6. Press into prepared tin and bake for 30-35 minutes. 
  7. Allow to cool in tin and cut into squares.

What do you bake for your kid’s lunchboxes? Tried any great new recipes lately?

in and around the kitchen Thermomix

Thermomix Chocolate Sheet Cake

April 26, 2016

DSC_0553

In my books, there is no recipe better than one that can feed a heap of people and have leftovers for school lunches. This Thermomix Chocolate Sheet Cake is no exception. It is super moist and stays that way as you can just cover the baking dish with cling film or foil. It’s a Thermomix adaption from various Texas Sheet Cakes that I have used in the past. 

For alternative recipes that don’t use a Thermomix, just Google “Texas Sheet Cake”.

Thermomix Chocolate Sheet Cake 

 

Gather:

1/2 cup buttermilk – If you don’t have buttermilk, just omit one tablespoon of milk and add one tablespoon of vinegar. Set aside until you need it. 

300gr Plain Flour

1 tablespoon cinnamon, ground

450gr Sugar (I used white for this recipe)

1 teaspoon baking soda 

pinch of salt

160gr water

2 large free range eggs

110gr butter (unsalted)

30gr cocoa 

1 teaspoon vanilla extract

 

For the icing

110gr butter (unsalted)

120gr full cream milk

30gr cocoa

400gr cups icing sugar

2 teaspoons vanilla extract

DSC_0553

Thermomix chocolate Sheet Cake

Do:

Preheat your oven to 200º C.

Grease and flour the baking dish (I used my big lasagne dish – about 4 litres)

Place a bowl on top of the TMX lid. Make sure the scales are reset to zero after every ingredient you weigh. 

Measure and add the flour, cinnamon, sugar, baking soda and salt. Mix well with a whisk. Set aside to use later. 

Measure and add the water, butter, cocoa to the TMX bowl. Cook for 3min, Speed 2 @ 100º.

In a small jug or cup, add the eggs and vanilla extract to the buttermilk. Give it a mix with a fork to break up the eggs. 

Insert the butterfly to the  TMX bowl.

Add the flour mixture and the milk mixture to the TMX bowl. Mix 20 sec, Speed 3. Scrape down sides of the bowl after 10 sec. 

Pour cake batter (it will be runnier than a normal mixture) into your baking dish. 

Cook for about 20 min. Check after this time and cook until the cake bounces back after pressing. (Cooking times will vary as it will depend on your oven and the size of your baking dish) Remove cake from oven. 

Clean and dry TMX bowl. Insert the butterfly to the TMX bowl.

To prepare the icing, place the butter, milk and cocoa into the TMX bowl. Cook until butter is melted for 2 min, Speed 2 @ 90º. 

Add the icing sugar and vanilla extract and mix for 20 sec, Speed 3. Check consistency. You might like to add a bit more milk to get the icing to a runny consistency. Scrape down sides and mix for a further 20 sec, Speed3. 

Pour immediately (while the cake is warm) over cake. 

Allow to cool completely before eating. 

Cover with cling film or foil when not eating to keep the cake fresh. Should keep up to a week. 

DSC_0555 DSC_0557
Enjoy! 
What Thermomix recipe do you love making and baking right now? Let me know in the comments.
Tash x 
in and around the kitchen Thermomix

Easy Granuesli

February 8, 2016

Easy Granuesli

It’s a mix between muesli and granola, hence ‘granuesli’.

Perfect as a quick breakfast or as a handy snack. Serve with your choice of milk, or yogurt and fresh fruit. My favourite combo at the moment is granuesli, fresh passionfruit and Greek yogurt. The best bit about making your own granuesli is that you can add whatever takes your fancy! Continue Reading

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