My first taste of red velvet cake was at Coffeesociete @ Solaris Dutamas, KL and after that I knew I would one day try making my own . I love it ! But due to my recent misfortune , I could not have my hand at making this beautiful cake. Anyway, I promised to make this once my arm is functional again :) This beautiful cake is made by Piggy Joanna when she came back last two Sundays ago. She made this for the first time and I am surprised that she could bake well except the rose piping was amateurish ...but for a first timer, I would say it is beautiful LOL...all momsie will say that of their daughter's masterpiece :) The cake was very much like that one I tasted at Coffeesociete....Well done ,Dear ! The cheese frosting was a bit soft thus the roses did not stay in shape . Other than that she really did a great job. Her very first Red Velvet Cake. A frosting was bit sweet but it vanished fast !
I can see Jo really enjoyed piping out the roses...:)
the inside of the cake.....mmmm delicious
read on for the recipe
Red Velvet Cake - adapted from Joy of Baking
1/2 cup (113 grams) unsalted butter at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda
Cream Cheese Frosting:
1 - 8 ounce (227 grams) cream cheese, room temperature
1 - 8 ounce (227 grams) tub of Mascarpone cheese, room
1 teaspoon pure vanilla extract
1 cup (115 grams) confectioners' (icing or powdered)
1 1/2 (360 ml) cups cold heavy whipping cream (double
cream) (35-40% butterfat)
Making the cake
oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter
two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with
parchment paper. Set aside.
In a mixing bowl sift together the flour, salt, and cocoa
powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the
butter until soft (about 1-2 minutes). Add the sugar and beat until light and
fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after
each addition. Scrape down the sides of the bowl.Add the vanilla extract
and beat until combined.
In a measuring cup whisk the buttermilk with the red food
coloring. With the mixer on low speed, alternately add the flour mixture
and buttermilk to the butter mixture, in three additions, beginning and ending
with the flour.
In a small cup combine the vinegar and baking soda. Allow
the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly between the two
prepared pans and smooth the tops with an offset spatula or the back of a spoon.Bake
in the preheated oven for approximately 25 -30 minutes, or until a toothpick inserted in the center
of the cakes comes out clean. Cool the cakes in their pans on a wire rack for
10 minutes. Place a wire rack on top of the cake pan and invert, lifting
off the pan. Once the cakes have completely cooled, wrap in plastic and place
the cake layers in the refrigerator for at least an hour (or overnight). (This
is done to make filling and frosting the cakes easier.)
Cream Cheese Frosting:
In the bowl of your
electric mixer, or with a hand mixer, beat the cream cheese and mascarpone
cheese until smooth. Add the vanilla and confectioners sugar and beat until
smooth. Using the whisk attachment, gradually add the heavy cream*(See Note)and
whip until the frosting is thick enough to spread. Add more sugar or cream as
needed to get the right consistency.
Assemble: With a serrated knife, cut each cake layer in
half, horizontally. You will now have four cake layers. Place one of the
cake layers, top of the cake facing down, onto your serving platter. Spread the
cake layer with a layer of frosting. Place another layer of cake on top
of the frosting and continue to frost and stack the cake layers. Frost the
top and sides of the cake.
* * *
On ThermoFun face book page, a ‘liker’ asked the question below.
My face book page was so inundated with replies singing the praises of owning a Thermomix that I wanted to compile all the replies so then I’d have somewhere to direct people next time I am asked this very common question!
“Hi there, I am trying to decide if a Thermomix is worth the amount of money it costs. I love the idea of having one and all it can do, but am scared once I get it I won’t use it as I won’t be used to it or worse still hubby thinks it will just be a fad!
Why do you love your thermie? And is it worth it?”
ThermoFun: I’m sure many likers on ThermoFun will convince you and hubby that you have to have one!
I LOVE my Thermie more than my kids (well that’s what they reckon!!) And I would even pay WAY more for it now – now that I know the way it has changed my life, my health, given me a passion for cooking, saves me time, cooking things that I would never have even dreamt of cooking before Thermomix,….. oh boy I could go on and on and on…
but I will let other ThermoFunkies share their answers too!
Steve C: I’m Mr Thermofun! Page subscribers may find this hard to believe but before we had a Thermie, Mrs Thermofun hated cooking, and most of what we ate came out of a jar or a packet. The difference in the pantry is extraordinary. Where there was jar upon jar of “Chicken Tonight” or Maggi Instant something, now there’s container upon container of raw ingredients. I was dead against the Thermie and swore it would be a waste of money. Well I could not have been more wrong! The variety and quality of what we eat changed virtually overnight. Without Thermie, I can’t cook at all! But cooking with Thermie is like colouring by numbers, just follow the instructions – even I can do it! Leonie had no plans to be a consultant at all when she got the machine, but it changed her so much she wants to make sure everyone has the same opportunity.
Liz F: We love ours. DH was working interstate when I first bought it so hadn’t seen a demo. Once we moved I then had a second demo to refresh my memory and he was hooked. He used it every night for three weeks, and then spent weekends making bread, cakes and biscuits. I haven’t cooked anything for four weeks now….worth the money? HELL YES.
Kim Q: OMG!!! Where do I start? I’m a single mother of two boys so outlaying almost $2000 was very scary. I bought mine on the interest free offer over twelve months. THE BEST MONEY I HAVE EVER SPENT. I have told my older son that if there is a fire you grab your brother and I’ll grab the Thermie. I lose count how many times I use it over the week. We eat pure, wholesome meals from scratch. I make everything now from BBQ sauce, mayonnaise, yoghurt, ice cream. We are gluten free and having thermie makes that soooo easy. Best money eveeerrrr spent!!! When I first got it I panicked thinking ‘aahhh I’ve spent so much money, what if I never use it! hahahahaha. What a joke. It screams for a day off!!!!
Bernadette V: I vowed that I was never going to buy one when my best friend became a consultant. I didn’t even have a demo to help her out. 5 years later I got a machine. Another year after that I became a consultant….. I love it and couldn’t imagine life without one…… And you will love it too.
Helen S: I am 50 years old and have never purchased anything else in my life I value as much as this. Never. Life-changing!
Asia B: Totally amazing! No looking back, my man also was sceptical and went along to a cooking class, no looking back! Feeling amazing, already saving money not to mention investing in health
Lindy M: I am doing the 14 day challenge, to make sure I use my Thermomix all the time. Sometimes difficult as I am cooking for 1. Have noticed I am eating a much more healthy diet now
Miranda W: Yep we love ours too. My hubby had the same thoughts but I have used it pretty much every day since I got it 6 months ago. It ran all day today. I’d pay more for one too.
Gill L: you will cook healthy meals if you really want to. The beauty of it is that you won’t want take away anymore because you are too eager to try the next excellent recipe you found! There’s not enough time to cook all these fabulous ideas that you find on sites like this one! You will never regret it, we are a family of 6 and it was the best investment we made. Our kids eat much healthier now. No more packaged food/jars. All from scratch and done so quickly.
Fiona M: It has also changed our life. I can now comfortably find time to try things I would never have dreamt of. It saves me money too. I have had mine for six months and my weekly food bill is easily cut by 1/3.
Rose B: I’ve had mine for four months and use at least twice a day and usually three on weekends. I cook so many things I wouldn’t have previously. We have a child with food intolerances so need to cook a lot of our own things but I cook everyday stuff like rice, steamed veggies, porridge, perfect boiled eggs, smoothies, pancakes, bolognaise, dicing and sautéing onions, soups and today made my first mud cake with chocolate ganache frosting, something that took ages before was so simple. My oven cost the same amount of money and doesn’t get nearly as much use.
Kylie Gu: I use mine every day and almost had it a year. Take the plunge, you won’t regret it. My almost 11 year old daughter told me the other day that when her and her 2 brothers move out I have to buy them one each…….. they all help with the cooking in the Thermomix.
Kerri-Ann S: I have had mine 2 months and use it several times a day. I use it to make basic additive free food that the family enjoy as well as venturing into what would be tricker and time consuming meals without a Thermie. Get one!! It will pay for itself as you cook from scratch and don’t buy all the crap from the supermarket.
I love it so much I am about to become a consultant so I can share this amazing kitchen appliance with everyone.
John D: I’m telling you, you will not regret buying one I do everything with mine and the dishes that I make are just exquisite. I could almost say that they out do some of the finest restaurants. It’s an amazing machine.
Joanne N: I am single so spending this money seemed crazy. But it is worth it for the time saving alone. My time is worth a lot and maintaining a house on my own when I work full time is great. Then there is the benefit of being able to cook things from scratch easily so no preservatives and crap from the packets.
Edwina M: I debated buying one for over 2 years and could never justify the price. My parents ended up buying us one as a gift, that was over 8 months ago and we have used it almost every day, even taken it away with us. If for some reason we didn’t have this one anymore, I’d pay well over the RRP to get another!!
Christine P: It pays for itself in the long run with the money you will save on readymade stuff at the grocery store and bakery. I bought mine on an 18 month plan so it doesn’t hit you as hard. Once you have it, drive right in, have fun and you will snicker at the fact that you ever even had any doubts. We all did before we joined the TM cult!
Susan B: I have had mine for three weeks and haven’t used it for three nights in those three weeks and that was because we were away! I don’t really like nor enjoy cooking but it makes it so easy. You need to make sure you keep it on the bench handy though as I could see people not using it as much if they had to take it out from somewhere every time.
Denise W: I think we have these thoughts until it arrives. Then it does change our lives, making us better cooks than we have ever been. It also gives you the confidence to make different things, yogurt, curry pastes, chutneys. I could go on forever………. Even after 4 years my husband says it’s the best item we have ever purchased.
Rose W: I love it so much, I am about to become a consultant at 53 years old, it’s just the best thing ever!
Marie H: Took me 9 months to take the plunge. Would not be without it. It even comes on holiday with us. A friend’s husband was going gaga over the price. He sat and watched me make butter chicken out of the Indian cook book, went home and said buy one. They have 4 kids and it gets a hammering. We are a family of 2. But it gets used daily.
Bec T: I have been the same for over 12 months! Kept thinking about it saying I’ll do it, then getting scared off by the price and “will I use it?” I ordered mine last week after asking the same question. Guess you wont know how much you needed it or wanted it till you get it and try Good luck.
Valerie F: Yup. I am not a natural cook. The Thermie made so much new stuff possible that our lives have changed for good. We are preservative/colour/boxed up rubbish free since we invested in the Thermie. Totally, absolutely, completely worth the money.
Andrew R: Having a Thermomix is great! You will find that you will cook most meals in it. And, you will eat healthier. I have experimented with new ingredients and Thermie cooks it perfect every time. I get home, have little prep, put dinner on and relax.
Simone B: Yes, agree, it does change your life, you end up doing things differently to ensure you use it! DO IT!!!!!!!!!!!
Marnie P: It changed our life. We all love it. No looking back.
Jennifer H: Best thing I have ever purchased other than my washing machine and fridge. I use my Thermomix 3- 4 times a day and we have saved so much money and time and our health is so much better for it. I loved my Thermomix so much I decided to become a consultant because I just want to share the love with other families.
Pauline R: So worth every penny and you’ll love it so you’ll find more ways to use it. I did!
Tracey P: Everyday several times a day. Pays itself off quickly and ten times over. It broadens what u cook as well. Best investment I have ever made.
Brenda M: It will be the best money you ever spent & you will wonder how you ever did without it! Just do it!
Linda A: I’ve had mine nearly 12 months. I hate cooking and cannot cook without having the Thermomix! I have cooked a lot of things that I wouldn’t even have tried before the Thermie. I don’t use it every day maybe every 2nd or 3rd day, my husband is a big meat eater so we think the slow cooker is better for stews and curries for red meat I cook chicken in the thermie. Even thought I don’t use it every day I love it and am so glad I bought it. If you have young children and can afford it don’t think twice get it because you will use it and it would be so much healthy for the kids. Good luck
Leanne W: I think the reason you will use it is because of the cost. I too am using ingredients, vegetables and fruits I have never bought before. My main thing I tell people why this is different to any other machine is yes it does come with a cook book like most others, but it’s a great cook book and in colour, plus you have your consultant for backup. Then to top it off is the recipe community which is FREE and has so many recipes. But most of all is getting on a facebook site like ThermoFun and being continually encouraged to use your machine, given ideas and then envious about what someone’s made that you try it yourself, as they will tell you where to find the recipe. Happy cooking!
Claire L: best thing EVER! Worth every cent
Cathryn H: I have had mine for a month used it almost every day. Just finished dinner; fresh bread rolls and yummy minestrone soup. Well worth the money.
Letitia C: I’ve had mine for a week and have been cooking flat chat!! I used to hate being anywhere near the kitchen and trying to think of what to cook. Everything I have cooked this week I have never even tried to attempt before.
Mary M: We both work full time and have a 17yo 6yo, 5yo, 10mo. Best money we ever spent. It gets used at least daily. Often, it gets used 5-6 times a day or more.
Verity C: I have had mine for about 1.5 months and I love it. It has changed our lives! I want a second!
Dale N: We are five months in and I love it. My 4 yo is into it too. I tell her the numbers we need for the weighing, cooking or speed – she is a little pro. I am making things I never contemplated before like puff pastry. I am eager to try more. Have made chutneys and relishes, bread, steaming – wow heaps really, yet to attempt yoghurt but soon. Plus I love the fact that unlike just buying in store, you can go to classes and learn heaps and you have a consultant to chat with. I say go for it take the plunge you wont regret it.
Kylie W: Had ours nearly 2 years, it’s part of the family. Realised in January this year when we went away and missed it like nothing else. After 20 months ours has paid for itself in terms of price with savings in the weekly shopping but 10fold from a health perspective. My family eats healthily because of it.
Pina H: Since getting my Thermie, I am cooking so much more. We rarely have take-away now as I am happy to cook now because it is so much easier. Go for it. You won’t regret it!
Louise B: I love mine. I have homemade bread rolls in the oven and have just made homemade tomato ketchup. Sausage rolls for dinner. All very quick and easy. My kids love all the dishes I make in my thermo. It is a lot of money but soooo worth every cent.
Jessica M: I’ve had my Thermie for 6 weeks and use it many times daily.
Melissa T: I got mine last Sunday and have already lost track of what I’ve cooked in it, used the Varoma for the first time tonight, one word WOW!
Sandy G: I was worried about that too, but we use it every day – usually several times. We love focaccia in our house and used to buy it, but I made one in the Thermomix yesterday with olives and sea salt and it cost less than $1. Usually pay about $4 in the shops. It was so easy and stress free. We’d be lost without our Thermomix.
Kelli T: Hubby and I the same. Lots of soul searching. He thought it would be a fad also. But he surprised me last September. Guess what. Haven’t stopped using it! Cook dinner or a side with dinner at least 6 days a week. I use it for herbalife shakes twice a day, make butter, and use for baking and on and on and on I could go. So worth it! I’ve never made Risotto, too much standing n stirring. But you know what I’ve made it several since “Mixxy” came into our life. I say go for it!
Sarah O: It was a lust for a long time before it became a reality but came into its own at Xmas time when I made proper black bread from scratch… best husband and his best mate have ever had, ever! I mill my own flours (I am GF so it’s a necessity), we eat a lot more ‘raw’ food. Hubby was sceptical but he has no regrets 3 months in to our journey…
Joy C: I ummed and ahed for months before taking the plunge and I am so glad I did get one. I use it every day for all sorts of things – it’s brilliant. I even use it to boil my breakfast egg and it does it perfectly. Can’t see myself being without it now.
Rachael M: One of many reasons right now for me, my daughter has struggled a little at school but now things are ‘clicking’ for her. I can put on a healthy dinner for our family of 5, sit down with her for 15-30 minutes and do homework together… Then viola dinner is ready!!
That and we have a severe gluten intolerance in our house and try to avoid additives etc… I use it 1-6 times a day mainly for breakfast! And lunchboxes… Breads… Milkshake… Quick desserts…
Lesley D: HELLLL YEAH Best money I have ever spent. I eat a lot healthier. Regret only one and that is why weren’t they around when my kids were little. They are now in their forties. I had a second one when I used to be a consultant and lent it to my daughter because she said “what do they do?? as if I had lost my marbles! Well that was 2 yrs ago and she can’t live without it.
Anne S: I shaved 1/2 an hour off cooking time tonight AND Mushroom Risotto was on the menu… Thermomix an extra pair of hands in your kitchen.
Gai F: Use mine every day, and I am a newbie too, have had one for a month, LOVE IT!
Amanda S: Love mine…would replace it tomorrow if needed. We have friends over so much more as its easy and fun to entertain. I love cooking and the TM has only added to that. Use it at least 2-3 times/day.
Briana H: Find a home on the bench you will use it!
Hannah S: You need a Thermomix!!!!! I purchased my Thermomix 12 months ago this month! I use it every day and have noticed the difference in my diet. I have more energy and feel so much healthier as I’m not having any preservatives and numbers etc. I have also saved money as I buy less from the supermarkets. I make my own Gluten Free bread, Pizza, cakes, sauces, pasts, veggie stock, and the list can go on and on. It’s definitely worth the price as I am saving more than $40 a week. We don’t need to go out as much as the food is like Restaurant style. You won’t regret getting one!! Since earning one, I’ve become a consultant because everyone needs to know how good this Thermomix is! I love showing and teaching people how easy it is to be healthy and save money!
Kim W: Absolutely the best investment we have made! It comes away with us too as I can’t bear to be without it!
Donna G: Love my Thermie. In fact, at my demo, it was my hubby who was so impressed that he said to buy it there and then – I had been planning on some serious crawling!!
Kiddos love to use it as well and all have their favourite recipes. Love it for everything from bread to coffee, from custards to steamed veggies and everything in between. I am also about to look at the non-food recipes which will be an even better benefit.
Well worth every cent and more! I would buy it again in a heartbeat.
Rene W: DEFINITELY WORTH IT!!!!!!
Sarah M: Get yourself in the habit of using it by doing a 14 day challenge like suggested above. 2.5 years ago I bought mine and I break into a cold sweat at the thought of something happening to it or it getting stolen!! After I bought mine I went to the cooking classes Thermomix consultants run to get more tips and ideas.
Karen M: I was dragged kicking and screaming into the world of being a Thermomix owner……I swore as I was 56 I would NEVER EVER be able to retrain myself in the way I cooked and I wouldn’t use it. I relented with some of my inheritance money from my Dads estate and bought one being worried about my initial concerns as I unpacked it and went through the cookbook. THEN I amazed myself in my discovery of this timesaving Godsend to my kitchen. I had to go away recently to care for my youngest daughter after spinal surgery ….I packed my Thermomix and all the gear and cookbooks …..utmost priority and my clothes were packed around it ( less important ) and off I went and cooked some home comfort foods for my healing daughter …………..this is how it changed things……I took it with me !! No longer do you buy icing sugar cos you make your own, same said for curry pastes, stocks, spice mixes, seasoning …you make your own….the cost saving in all that alone is tremendous. We save a great deal cos we no longer buy ice cream…. instead we use fruit and eggwhite, a smidge of sugar and make FRUITY DREAM …….another huge saving …..we make butter, we use the buttermilk in cooking, we make yoghurt, sauces, jams and chutneys…….. the butter chicken is to die for as is the stroganoff, risottos, the meatloaf with mushroom sauce, miso chicken, rice pudding etc etc. You will eat with near on zero food additives….your pantry will be better organised as will your freezer. There will be less waste…there will be less pre-packaged purchases….you will constantly amaze yourself on how quick everything is and how keen you are to get it going every hour of the day…. it WILL pay for itself in the blink of an eye, it will give you an enthusiasm for cooking you never imagined in your wildest dreams, it WILL impress your family and friends not by the purchase of it, but by the food you can now cook. It can make a non cook into a restaurant quality chef…………… and all this from an older lady who thought she would never get one and wouldn’t ever use it ……GO FOR IT !!!
If you have something to add to this then please let us know we are more than happy to add it to the list.
will I use it
I have been very busy with office work lately and thus explained why I was not updating here. Too tired to bake and do the washing up :pWhen Chef Dennis wrote this on his blog some weeks back on Sarah Jane and her show ...I was like "wow it's cool " ..I would like to help but my photography skill sucks... I know that Sarah will not be impressed by my photos :) so did not send them over to her :p Anyway, since I have her products on hand, I would like to share this wonderful recipe with all of you. The best friands I have eaten so far.....Joanna ,my Piggy gal was in UK last year and when I saw Sarah Jane 's Silicone Moulds on Zurin's blog , I was wow by all her silicone products. So I asked Jo to get some for me online and have it sent to her UK address...cheaper shipping fees ! I ordered a few silicone molds from Silicone Moulds .com, heart shaped moulds for Gertrude , my dear friend who is my sifu when it comes to baking and cooking and these friand financier oval silicone moulds for myselfs and a set 3 mini loaf tins :) I love these silicone molds and I have my eyes on their lastest products and planning to get some of them :p when Josh goes over to UK next year :) I was one of the winners for a giveaway silicone baking mat from Chef Dennis....sponsored by Sarah Jane. Thank you Sarah for the baking mat :) Love it. Haven't got the chance to use it yet . So this makes me a fan since I have quite a few items already in my pantry cupboard :) Ok.. back to these delectable friands....I baked them using Sarah's Silicone Moulds and it turned out great. Simply love the fragrant and the moist and light texture of these friands. *I am not advertising for Sarah Jane's silicone moulds but I just want to share with my readers and friends how wonderful her silicone molds are ! :)I can't wait to devour them when they were out of the oven...the mouth-watering aroma wafting out of the oven with the orange fragrance...gosh, these friands are addictive. One is not enough ,I gave some to Claire and I am sure she will tell you how good these friands are. The almond meal and egg whites make the friands texture light and yet moist at the same time. This is a keeper for sure and I shall make these for my Piggies....especially Piggy Jo for the effort of lugging them back for me :) Orange & Poppy Seed Friands ( adapted from SWongkaew )( Printable Recipe )Ingredients:150 gms of butter plus extra for greasing tins1/2 cup of all -purpose flourzest from 2 oranges150 gms of almond meal (ground almonds)3 tbsp of poppy seeds5 egg whitessmall friand or financier tins for bakingPreparation:Preheat oven 400deg F ( 200 deg C )Lightly butter 10 friands tins. Set aside.Melt the butter in a small saucepan over a medium low heat. Simmer for 5 minutes until golden brown, taking care not to burn it. Cool slightly.Finely grate the zest from oranges. Whisk the flour, icing sugar, orange zest, almond meal and poppy seeds together in a mixing bowl.In a separate bowl whisk the egg whites until frothy. Add whites to the dry ingredients along with the butter. Whisk gently until just combined.Spoon batter into the tins. Bake until golden brown. Depending on th side of the tins, this may take from 10-15 mins so keep an eye on the oven.Store friands in an airtight container for up to 4 days.Enjoy and have fun making these delectable friands for your familyHAPPY EASTER !* * *
These are the best pasties you'll ever taste!
I am so thrilled to have made these. I adore bakery pasties and recently had a horrible experience of (not) eating a truly awful pastie from the local bakery in town. The pastry was lovely, but the filling was a hard lump of something that tasted rather like cardboard.
For the pastry, make a batch of Rough Puff Pastry, using the method described here. Roll and turn about 6 times and then cut in half and refrigerate for half an hour or so.
If pushed for time, use ready rolled puff pastry. I prefer Pampas 25% Fat Reduced. It works a treat.
To make the filling:
250g lean beef mince
½ to 1 parsnip
1 small potato
2 Tbsp rolled oats (soaks up liquid - thanks Judy!)
4 tsp beef stock powder
2 1/2 tsp ground black pepper
a few frozen peas
1 beaten egg for glazing.
I don't bother peeling the root vegetables. Just chop roughly. Just make sure carrot is cut a little smaller than other vegies as it's harder.
Place mince, stock powder, peas and pepper into a large mixing bowl. Stir together.
To chop vegetables, place into food processor or Thermomix and chop on speed 5 for a couple of seconds at a time. Use the spatula to stir around and chop again if necessary. Add to mince with the remaining ingredients.
To make pasties:
Preheat oven to 200C. Line two trays with baking paper.
Roll out pastry and cut circles using a small side plate (I sometimes make smaller ones using my pie maker cutter). Brush inside with beaten egg and place filling on one half, avoiding edges. Fold other half over and seal with finger crimping. Prick with a fork and place on baking tray.
Brush with beaten egg and bake for half an hour.
Remove from tray and place straight onto oven racks and bake for a further 10 minutes. If using bought puff pastry, there's no need to do this. I just bake until they're cooked and remove to a cake rack to cool.
This is due to the liquid that is being released from the filling as it cooks. If you leave pasties on the tray the base with go soggy.
Filling the pastie
Ready for the egg glaze and baking
I used 3/4 of the pastry and made 10 pasties. The remaining pastry was made into 2 pastie sized apple turnovers, a croissant and some spirals with sugar on top.
Hints and Tips:
I now make snack sized pasties using the larger ring cutter from the electric pie maker - 12 cm diameter. I make 2 lots of pastry and cut into circles, laying each circle on a plate with baking paper in between (keep the baking paper in a plastic bag for next time).
If you make the filling a day or so before, place it in a colander over a bowl in the fridge. Just put a plate on top to stop it drying out. This will allow liquid to drain. Because there's salt in the mixture, it draws liquid from the meat and the vegetables.
My puff pastry making is now perfected and puffs up so much more than previously. Here's a photo of a recent batch.
I created these as an alternative to rum balls to give away for Christmas and they are to die for! These are definitely something for the sweet tooth and definitely something for the adults. I added 50ml of Bailey’s to mine but you could add more or less depending on your taste. The ‘surprise’ element of this recipe is the nut in the centre! Of course you don’t need a Thermomix to make this, you could use any food processor. This amount made around 30 but I did eat some before I counted them so it probably made a few more than that… *hic*
Bailey’s Surprise Recipe
Author: Amanda Powell (www.onecraftymum.com)
250gm wheat biscuits (Weet Bix)
50gm Bailey’s Irish Cream
80gm coconut + extra for rolling
395gm condensed milk (one can)
20gm cacao or cocoa
Whole hazlenuts or nut of your choice
Break wheat biscuits in half and add to TMX bowl. Grind for 10 seconds/speed 6.
Add all other ingredients except for nuts and mix 30 seconds/speed 4/reverse.
Grab a small amount of mixture, push one nut into the centre.
Roll in coconut and store in the fridge (if they make it that far!).
This is Gordon Ramsays Blondie recipe from the Ultimate Cookery Course for Blondies.
A ‘Blondie’ is a white chocolate brownie,It looked so good, I had to give it a go and the verdict?……
Amazing, the cranberries worked really well with the white chocolate, and they made a nice change from the more famous brownie.
1 cup dried cranberries
2 3.5oz 100g white chocolate bars
2.5 cups (225g) flour
1 cup (2 sticks unsalted) butter
1 pinch of salt
1.5 cups of granulated sugar (300g)
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon of vanilla extract
9×9 pan lined with parchment or wax paper
Add sugar and salt to the mixing bowl
Pour the melted butter over the sugar and whisk
Add vanilla and eggs and whisk
Add baking powder and baking soda and whisk
Whisk in half of the flour until there are no lumps
Add the dried cranberries and white chocolate and mix using a spatula
Pour the mix into a lined tin and bake at 180c 30-35 minutes
Allow to cool Leave to cool then remove from the tin (expect the center to fall a bit)
Cut into slices and enjoy!
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Two ingredients I have used in salad are quite new to us: smoked almonds and Toscana Caramelised Balsamic Vinegar Golden Orange. I buy them both from Scoop Wholefoods When we ran out of balsamic vinegar, my husband went out to get some –along with other ingredients of course –and came home with a new discovery. Scoop Wholefoods is a new place which is opened not far from where we live and offers a great variety of unpackaged grains, dried fruits, muesli, olive oil, etc. Once I have my own photos, I will write a review of this place because it is awesome!
The bowl in this photo is hand made by Turgut Tuna which was a lovely present from out Turkish friends. Here’s the recipe:
Herby Tomato Medley Salad with Smoked Almonds
1 pack tomato medley mix (400 grams), halved or quartered depending on the size
12 smoked almonds, coarsely chopped
1 twig fresh mint, chopped
1 twig flat-leaf parsley, chopped
1 twig fresh dill, chopped
1 very thin spring onion (shallot), finely chopped
1 tbsp Toscana Caramelised Balsamic Vinegar Golden Orange
2 tbsp extra virgin olive oil
1 tbsp freshly squeezed lemon juice
Salt to taste
• Mix together the tomatoes, fresh herbs, spring onion (shallot) and smoked almonds in a salad bowl. Drizzle with olive oil, balsamic vinegar and lemon juice.
• Add salt and mix well.
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These little chicken kebabs are so simple and super easy to make, but pack a real flavour hit. With a nod to Greek cuisine, they have a wonderful herby taste, and you can really play around with how you serve them, I left them very basic with just the marinated chicken threaded with red onion, but you could add loads of other vegetables to the skewers to bulk them out, or you could use lamb instead of chicken which would also be super yummy as a flavour combination.
This is a great one for the kids, as we all know kids love anything on a stick. If the kids are wary of the herbs, leave them off and just do the chicken with maybe the garlic and lemon (if you really grate the garlic well it blends in with the chicken and they won't even know it's there!). If they're not big on onion (and let's face it - how many kids are?) you can use whichever vegetables they will eat, or just make the kebabs pure chicken, and serve them their veges on the side.
I would recommend serving with some sort of tasty dipping sauce (a lot of people like a Tzatziki style yoghurt dip with their Greek feast, but if you are dairy free maybe a herb pesto or a creamy tahini number would do the trick). Serve with a big Greek salad (lettuce, onions, olives, feta if you eat it, maybe some fresh mint and basil and loads of tomatoes), and you have a simple weeknight meal on the table in no time. Free of gluten, grains, dairy, nuts, soy, and sugar.
I found the perfect place to sit and eat our Greek dinner... Dreams are free right?! Anyone want to join me?!
Greek Herby Chicken Kebabs
4-6 chicken thighs (depending on size), excess fat removed and meat cut into chunks
2 tsp dried (or fresh) mint
1 tsp dried (or fresh) oregano
3 cloves garlic, grated
1 tbsp oil
Juice of 1/2 a lemon
1 red onion, cut into chunks
Optional: Add any other vegetables you like to the kebab skewers. Some great options would be mushroom, zucchini, or eggplant
1. In a bowl, combine chicken, mint, oregano, garlic, and oil. Marinate for at least 30 minutes, overnight would be awesome. If you are pushed for time, you don't have to marinate (you can just sit the prepared skewers on a plate while you wait for the oven to heat - at least that gives them a few minutes).
2. Preheat oven to 200C.
3. Just before threading onto the skewers, mix the lemon juice in with the chicken.
4. Thread onto skewers, alternating with the onion (and any other vegetables you like).
5. Bake for round 15 minutes until chicken is cooked through (the cooking time will depend on how big you have cut your chicken, so just keep an eye on it.
Till recently, I didn’t understand the meaning of the word ‘perfect‘. As far as I was concerned, it was one of those vague, nebulous and subjective terms (‘ideal’ and ‘normal’ being bedfellows) with little meaning.
All that changed when I cooked these corn grits (corn dalia); they finally helped me understand this word which has eluded my grasp till now.
So here’s the story of my discovery… It had been one of those crazily busy days where all I had was a morning cup of tea. While enjoying a glass of wine in the evening, it suddenly dawned on me that I had not eaten all day (doh!).
Lucky for me that I had cooked these corn grits which proved to be “perfect” under these given circumstances as they contain all the necessary elements required in our daily diet: carbohydrate (grits), protein (chickpea), calcium (cheese), seeds, vegetables, herbs and good fat (olive oil). On top of that, they provide you with your total share of 5 A Day in one meal (thanks to chickpea, courgette, tomato, onion and red pepper).
in one fell swoop, I had managed to feed my body a nutritionally balanced dinner
Perfect for me but may not be the case if you have had a carb or protein rich lunch! See what I mean?!
My new state of enlightenment tells me that when someone says that something is perfect, that only they can understand what that ‘perfect’ or ‘perfection’ means and that it may be perfect for them but imperfect for another. It is like their own little secret which cannot or does not have to be fathomed by others!
So here’s my kooky recipe for “perfect” corn grits.
1/2 Cup corn grits
1 Cup boiled chickpeas
1 Red pepper
1 Large onion
3-4 Cloves of garlic
2 Red chillies
1 Cup of basil, coriander and parsley leaves
1 Tablespoon sharp, tangy cheese
1 Tablespoon seeds of your choice (I used sunflower and pumpkin)
1 Tablespoon olive oil
Salt to taste
Seasoning of your choice (I had used Taste #5 Umami Paste Laura Santini, the Mediterranean type)
Peel, wash and chop the onion.
Wash and dice the tomato.
Wash and slice the red chilli.
Wash and cut the courgette into large chunks.
Wash and chop the red pepper.
Peel and crush the garlic.
Grate the cheese.
Wash and chop the basil, parsley and coriander leaves.
Toast the seeds till they turn a shade or two darker.
Add the onion, garlic, tomato, chilli and red pepper to a saucepan along with the olive oil and a pinch of salt. Mix well.
Place the saucepan on minimum heat, cover and let the vegetables cook for 10 minutes.
Uncover, add the corn grits, courgette and chickpeas along with 1 cup of water and seasoning. Mix well, cover and cook for 10 to 15 minutes till the grits are cooked.
Remove the lid and add the chopped herbs and grated cheese.
Cover and cook for 5 minutes.
Take the saucepan off the heat and let it sit for 5 minutes.
Sprinkle with toasted seeds and serve.
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We love family gatherings and Chinese New Year is just around the corner and this is the time when all the family members are gathered together again. Making these delectable cheesy tarts again makes me happy. They are lots of blueberries at the supermart ...it is berries season again. They are easy to make and blueberries in cheese cream fillings mmmmm yummy ! Using a food processor has make it easier for working wives like me. Just blitz everything in the processor and you get a nice pastry. Thank God a food processor was invented..making it so much easier for people like me . A few pulses and the dough is done...isn't that quick (",).
You may have noticed that the paper liners were far too big for the tarts :) for these are the only size available in my pantry ^____*
Blueberry Cheese Tarts
( adapated from Alex Goh's Irresistible Pastry )
200 gm butter
100 gm icing sugar
¼ tsp vanilla essence
420 gm flour
1tbsp milk powder
1. Cream (A) lightly and add in (B). Cream until smooth.
2. Add in (C) and mix until well blended.
3. Press it into the tart mould
* the weight of pastry is 780 gm
250 gm cream cheese
40 gm sugar
25 gm butter
25 gm whipping cream
20 gm flour
some canned blueberry pie filling
1. Press the sweet pastry into the tart mould. Prick some holes onto the pastry shell and bake at 190º for 15 minutes or until light golden brown. Leave it to cool.
2. Filling: Cream (A) until light and smooth. Add in (B) and cream until well blended. Add in (C) and mix until well combined. Lastly add in (D) and mix until well incorporated.
3. Put the cheese filling into the baked pastry shells. Place some blueberry jam onto it and swirl it into a marbling effect.
4. Bake at 200º C for 10-12 minutes.
Note: Baking the cheese filling for too long will cause it to crack. If you want it to look more attractive, glaze it with apricot gel.
Have a great Monday !
* * *
Say cheese !Pao-de-queijo is a street food popular in Brazil and most of South America. Rumours has it that it has Japanese roots - when Japanese migrants bought the mochi to Brazil. The Brazilians in turn adapted this little snack using the more common tapioca flour and gave it a local name, pao-de-queijo, which means 'cheese bread' in Portuguese. Crispy on the outside and moist inside, the chewy balls oozes the fragrance of cheese and goes nicely with a cup of coffee. The cheese balls are traditionally made entirely of tapioca flour but I reduced the chewiness a tad and fluffing it a little by adding glutinous flour ( tweak the ratio of the flour to find your favorite texture). The process and end result bears resemblance to éclairs or puffs but pao-de-queijo wins hands down because it is good on its own. Makes about 22 medium cheese balls.Ingredients :1 cup milk1/4 butter or canola oil ( I use oil but butter will intensify the richness of the flavor )1/2 teaspoon salt200g glutinous rice flour250g tapioca flour or casava flour3 eggs - lightly beaten1 cup grated parmesan cheeseCombine glutinous and tapioca flour in a bowl.Bring oil, milk and salt to a boil in a large sauce pan. Remove pot from the heat immediately to prevent curdles.With a sturdy wooden spoon at hand, pour flour into the hot milk in a steady stream, stirring vigorously. You will see the dough clump.Leave the pot of cooked dough to cool for about 10 minutes. Add egg and then cheese, stirring until the dough appears homogenous.Preheat the oven to 190 COn a lightly oiled baking tray, scoop 1 tablespoon of the dough for each ball, making little round mounds. To give the finished product sheen and smoothness, moisten your palms with water and roll out the kinks before putting them on the tray. It is a bit tacky at this stage but the results will show that it is totally worth it.Bake the cheese balls for 21-22 minutes or until slightly tanned. Best eaten on the day it is baked.This post will be submitted to Aspiring Bakers #6: SayCheese! (April 2011) hosted by Jean of Noms I Must.
This is another wicked sweet indulgences that had me bewitched ! I have to try it out before the cravings creeps into my dreams. This sweet delights is found in one of my The Australian Women's Weekly cookbook titled "Wicked Sweet Indulgences " . I love dates in cakes and pudding and eat alone, but with cream cheese and nuts added as fillings...gosh, you can imagine me drooling all over and if I don't make it, I will not be able to have peaceful sleep LOL! Ok , ok...I am exaggerating !!!! But let me share with you how awesome this sweet treat is ! Just read on.......................The like these dates that are still on their stems...moist and it is not overly sweet like those other loose type. I can eat this non stop if not for keeping some for this recipe....simple but a flavorful treat with the dates infused with brandy or light rum and the creamy cheese mixed with crunchy toasted walnuts ....you can forget your own surname...LOL! ok ok I am exaggerating again but seriously , the strong brandy infused will make you forget your surname for a split seconds :)make a shallow cut lenghways in each date and remove the seedsoak the dates in brandy for 15 minutes spoon the creamy cheese and nuts fillingsinto the cavaties of the brandy infused datesyou can either drizzle toffee or chocolate on the datesthis wicked sweet treats makesHAPPY ! :pCream Cheese-filled Brandied Dates - The Australian Women's Weekly " Wicked Sweet Indulgences"24 fresh dates1/4 cup brandy125 gm cream cheese, softened1 tbsp icing sugar mixture * I omit this1/4 cup hazelnuts, toasted chopped finely * I use walnutsToffee1/2 cup caster sugar1/4 cup water50 gm dark chocolate, meltedPreparation:1. Make ashallow cut lengthways in each date ( do not cut through); remove and discard seeds. Combine dates in medium bowl with brandy; stand 15 minutes.2. Meanwhile, beat cheese and icing sugar in small bowl with wooden spoon; stir in nuts.3. Drain brandy from dates into cheese mixture ; stir until filling mixture is smooth.4. Spoon filling mixture into piping bag fitted with small plain tube; pipe mixture into date cavities.5. Combine caster sugar and the water in small saucepan, stir over heat, without boiling, until sugar dissolves; bring to a boil. Reduce heat, simmer, uncovered, without stirring, until mixture is golden in colour. Remove from heat, stand until bubbles subside.6. Drizzle half of the dates with toffee and remaining dates with chocolate; allow to set at room temperature.tip: Toffee is best made just before serving or up to one hour beforehand.Have a great day !* * *
Ever had lovely fresh bread but need something equally nice to eat it with? We were faced with this dilemma this weekend and decided to make hummus. Ah! The simple tastes are always enjoyed any time of the year.
This recipe is pretty quick and simple. You'll need a blender though. We've approximated the values of the ingredients below. It will be just a matter of adding and adjusting the ratios to how you like your hummus.
1 can (400g) chickpeas
2 Tbpn tahini
1 medium clove of garlic
Juice of half a lemon - approximately
1/2 cup olive oil - approximately
2 tspn ground cumin
pinch of salt - adjust to taste
~ Sumac, Paprika and/or Kalonji (Nigella) seeds and extra olive oil to garnish
1. In a blender, combine chickpeas, tahini, garlic, lemon juice, olive oil and cumin. Blender for a few minutes on high until it forms a paste.
2. Taste to adjust salt, oil, cumin, lemon and tahini. You can also add sumac to add a extra depth of tartness and less lemon. If you decided to add more, be sure to blend to mix through. You should form a smooth thick paste.
3. To serve, sprinkle with some extra sumac or paprika and some Kalonji seeds and olive oil. Serve with nice fresh Turkish pide bread, lightly toasted.
I’ll admit, when I start eating this dip, I find it rather hard to stop. It’s perfect to serve at a party or just as a lazy mid-afternoon snack. My kids love it because a) it’s chips and b) they can use their fingers and don’t need a plate. You don’t need a Thermomix to make this dish, any mixer will do the job. See the note below the recipe for how to turn it into a meal!
Taco Dip Recipe
Author: Amanda Powell (www.onecraftymum.com)
200gm sour cream
250gm cream cheese
2 heaped Tbsn taco seasoning
1 cup lettuce, shredded
1 cup cheese, grated
1 tomato, diced
1 tspn paprika (optional)
If you need to make your own taco seasoning, do this first (I used this recipe). Don’t remove this mix from the TMX bowl.
Add the sour cream and cream cheese to the TMX bowl (add seasoning now if you didn’t make it yourself in step 1) and mix 20 seconds/speed 6, until well combined.
Spread the mixture across the bottom of a deep pie dish (I used a round quiche dish).
Slice the avocado in half, add the flesh to a bowl and mash with a fork, adding salt and pepper to taste. Add this to the centre of the mixture and sprinkle with paprika.
Around the avocado, top the mixture with lettuce, tomato and cheese and serve with corn chips.
To make this a complete meal, add some Chilli Con Carne (EDC) with refried beans to the bottom of the dish before adding the mixture. Yum!
I’m sure you’re all familiar with those go-to dishes, you know the ones – those quick and easy foods that are super yummy and is constantly asked for again and again and again! Well, here is our family favourite which we always whip out when guests come around, as well as simply craving the family favourite whenever we see the ingredients tempting us from the pantry!
And as for the those crispy nourish chips! We had some wraps lying around in the kitchen, and I thought it was prime time to try out the perfect flavour combination that is Rosemary & Garlic and attempt some home-made goodness – and let me tell you my friends! Pure pure chippy goodness! They were almost all gone after just coming out of the oven!
The wonderful creaminess from the mayonnaise, with the subtle kick from the chili that perfectly matches with the essential garlic and the delicate flavour from the water chestnuts. As well as the Rosemary & Garlic Chips with the Spinach Dip is just a match made in heaven let me tell you!
So here is our go-to appetizer, which is so simple to make and super super addictive!
The recipe makes quite a bit of dip, but it will be gone in no time guarantee!
SPINACH DIP WITH HOMEMADE ROSEMARY & GARLIC CHIPS
Rosemary & Garlic Chips:
6 wraps (you can use any tip really – pita, white wraps – up to you!)
1/2 cup olive oil
2 teaspoons mince garlic (or 2 garlic cloves)
4 sprigs rosemary
1. Preheat the oven to 200C. Cut up the wraps into even wedges (to ensure even cooking time)2. Place on a lined baking tray and brush with garlic olive oil then sprinkle on rosemary3. Bake in the oven for around 5 minutes or until golden brown
1 box frozen spinach
300ml good quality mayonnaise (it really makes the difference!)
300ml/equal quanity of sour cream (you can use light sour cream if you would like!)
230g water chestnuts (crushed water chestnuts if you can find them)
3 heaped teaspoons mince garlic (or 3 garlic cloves)
1-2 teaspoons chili paste (depending on how much heat you like) or you could even use Tobasco Sauce
Salt and Pepper
1. Thaw and squeeze the moisture from the frozen spinach
2. If you couldn’t find crushed water chestnuts – do not worry! Simply dice and crush the water chest nuts, you may find using a blender/bar mix will work just as well!
3. Combine the mayonnaise, sour cream, spinach, water chestnuts, chili, garlic and stir to combine. Season with salt and pepper to taste and all done!
So quick! And super addictive!
The great thing about this dip is you can easily customize the dip to how much of each ingredient you like!Enjoy this wonderful party starter and crowd pleaser!
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Thanks for stopping by and have a simply sublime rest of the week!
DAISY AND THE FOX