Sunday, November 30, 2014

Armenian Nutmeg Cake

I have combined and adapted several recipes to make this in the TMX.
It is quick to make, easy and economical and very tasty.  The nutmeg also reminds me of Christmas.
This is 1/2 the ingredients as in most recipes but will still make 6 serves.

Set oven at 160 FF

1 cup plain flour 
3/4 cup of brown sugar, (I used !/2 dark brown and half brown)
1/2 teaspoon of freshly ground Nutmeg. (this is important,  the stuff in the bottle will not do.)
1/4 teaspoon of baking powder
65g g  butter
1/4 cup of milk with 1/2 teaspoon of Carb soda stirred in.
1 egg
1/2 cup of walnuts
extra 2 Tablespoons of walnuts to sprinkle on top.

Add flour , nutmeg, sugar and baking powder to TMX Bowl and mix, 15 seconds/ speed 7
Add butter and mix 10 seconds/ speed 5
remove 150 gs of mixture from bowl.  ( to do this set scales and with a spoon remove 150 gs. , this is about 1/2 the mixture.)
Press the removed crumbly mixture and with your hand in to the dish you are going to bake the cake in. I used a 23cm diameter dish with a slightly scooped base. it is the same one that I use for the Belgium Lemon Tea Cake.
with the remaining mix in the bowl add 40 g of walnuts and mix on speed 5 for 7 seconds.
Add egg, milk with the carb soda and mix speed 5 for 10 seconds.
Pour mixture into case and scatter extra chopped walnuts over surface,
bake in lower 3rd of oven for between 30 and 45 minutes.  test with skewer after 30 minutes.
If top is browning too fast,  turn the temperature down a little.
leave in dish for 10 minutes and then remove and cool on a wire rack.

This is nice as is but can be buttered. also nice served with cream or ice cream.
Can double recipe.

Wednesday, November 26, 2014

Walnut and Coffee Bliss Balls

So easy and so tasty made in the TMX.

1 cup walnuts
1 cup coconut
1/2 cup of natural almonds
2 Tablespoons of Agave nectar or sweetener of choice
2 or more Tablespoons of liquid coffee essence such as Bushells Coffee and Chickory
1 teaspoon of instant coffee
1/2 up of good quality cocoa powder for coating.

Place all in TMX bowl and mix 10 seconds/speed 7
Scrape down.
Mix again,  10 seconds/speed 7 or until a course paste is made. OK to have some texture from the almonds.
remove from TMX bowl into a dish
Using a 3cm ice cream scoop make small balls and roll them in your hand .
Drop into bowl of cocoa powder and roll around to coat.
Store in covered container in fridge for  up to 2 weeks

Tuesday, November 25, 2014

Xmas Pud, steamed in TMX basket

« on: December 01, 2009, 01:05:58 PM »
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Xmas Pud 

Makes 25 plus serves.


500g. raisins
500g sultanas
125g dates
125g currents
185g peel
125g cherries
125g slivered almonds
500g fresh bread crumb
1/2 cup or more of brandy
500g light brown sugar
500g butter
10 eggs
4 grated carrots
1 1/2 teasp. spice
3 Tablesp. golden syrup
1 1/2 teasp. sea salt
125g plain flour


Soak fruit in brandy over night.
cream butter and sug. in T.M bowl,after zapping the sugar and adding room temperature butter.
Add eggs one at a time, and beat to incorporate.
Tip soaked fruit into a VERY LARGE bowl, then mix every thing else in by hand.

This can be separated into several small bowls or at least 2 bowls.
Boil for 5 hours in well sealed basins.

Peel and cut carrots into chunks, "grate" in T.M. until fairly small , but not mash.

Fruit can soak for as long as you like, but more than 12 hours.

I line the basins with oven bags. When the puddings are cooked and cool, I remove them from the basins they were cooked in, still enclosed in oven bags and then vacuum seal them. I keep them in the frige.

The puddings need to be reheated on Xmas Day. If large ,for 1 1/2 hours. If small for 3/4 hour or if they are the size that will serve 4 , then 4 mins. in the microwave will do.

The puds that are vacuum sealed can be simmered for up to an hour.

Sounds like a lot of fiddle but I usually make them over a couple of days in winter when it is too cold here to go out side. I also do the 5 hour boil on the combustion heater.

This pud has a loose texture and lovely flavour. 

Line TMX basket with an oven bag.
Push 1.1 kilo of mixture into bag.
Leave a little room for expansion, tie with string.
trim off most of excess bag.
Place 1 litre of water in bowl.
Set TMX, 70minutes/98  or 100 degrees/speed 3
place a heavy bowl over hole to keep steam in as cup won't fit with pud inside .

to reheat, either place in basket and re heat for 30 minutes or reheat in microwave 10/12 minutes.

Sunday, November 16, 2014

Roasted Red Capsicum Sauce

A dear friend sent me a bottle of Toscana Roasted Capsicum Finishing Vinegar.  It was delicious when mixed with EVOO and used as a dressing.  I looked at the ingredients on the label and thought,  I can make that in the Thermi!! 
I made it using the ingredients as a guide.  The result was nothing like the original,  but equally delicious.  This is more like Plum sauce or sweet Chilli Sauce. 
It would make an excellent Xmas gift. 
This recipe makes about 600 MLs. 

500g of roasted and peeled red Capsicums. (Roast under grilled in oven  or over gas flame,  pop into plastic or paper bag to steam and then remove all chared skin. )
220 g raw sugar.
150 g of BOTH Balsamic and Apple vinegar
1 teaspoon of whole cloves
1 teaspoon of whole black pepper corns
3 bay leaves.  I used fresh ones but dried would be ok
1 teaspoon of salt

Place all ingredients into TMX bowl , cook 30 mins/ 100o/speed 2
When cooked, remove bay leaves
Mix by slowly turning the speed to 10 for 20 seconds.
Using a spatula, scoop some of the sauce out and test for salt and the mixture should be smooth and thick. 
If not , mix for another 10 seconds on 100. 

Although I thought I would use this to mix as a dressing , I think it could be poured hot over Philly cheese as a dip.
Brushed on chicken or fish and steamed in Varoma.
Used as a flavor boost 
Served with sour cream and corn fritters. 

Thursday, November 6, 2014

Glazed Walnuts

This recipe is dedicated to Katie, Cookie and Bedlam ,  who are great problem solvers.   I bought a small bag of nuts at the Salamanca Market and adapted the idea to use coffee instead of Cardamon.

300g good fresh walnut halves or pieces.
1 egg white
Pinch of cinnamon
1 rounded dessertspoon of granular instant coffee.
 1/4 cup of Raw caster sugar.
Pinch of salt

 Set oven at 160 o C FF

Place butterfly in TMX bowl , add egg white and beat until frothy.
Add rest of ingredients EXCEPT walnuts.
Mix on speed 3  1/2 until well mixed.
Add walnuts to bowl and with spatula mix nuts into coffee mix until all well coated.
Spread on to lined oven tray, separating nuts so not stuck together. May need 2 trays.
Bake in preheated oven for 6 minutes.
Remove from oven and turn over nuts. Separate again. Return to oven until not sticky to touch. About 7 minutes.
Allow to cool on tray.
Will keep for 2 to 3 weeks in an air tight container, out of fridge.

Ideal Xmas gift.  100g a good gift size.  I paid $6 for 60 g.
Could replace Coffee with Cardamon or other spice mix.

Wednesday, November 5, 2014

Salty Caramel Sauce.

This is an adaption of Alistair and Tenna Wise's recipe.  It is taken from their amazing book, Sweet Envy.  I have Made  it 3 time in the last couple of weeks and it just disappears. What I like about the recipe is that it is  a true caramel that is first made in a pan on the stove.  So you can control the color and therefore the depth of Flavour. Each time I have made it I have ended up with sticky lumps of caramel in the bottom of the pan.   Not to worry,  just 1 minute, speed 7 in TMX and it is perfect. I am sure that this is my problem and not the recipe.

400g caster sugar
160 liquid glucose
60g butter
10 g sea salt flakes
600 most thin pouring cream. ( I used 400g of thickened great and 200g milk. )

Place sugar and glucose in a large thick based saucepan, over medium heat and heat and stir until sugar is de solved.
Up heat to caramalise the sugar to a nice rich brown.
Add butter and salt and stir until incorporated.  Careful , it may spit.
Remove from stove and add cream and milk in 3 additions.  Stir well.
Tip into TMX bowl and mix for 1 minute at speed 7.
Pour into sterile jars and cool.

When cold stir through ice cream and with extra on the side.
Good over waffles with ice cream.
Make ideal Xmas gift.