This post has nothing to do with an electronic device ( that may indeed be one of the the few things you can’t make in a Thermomix!) it has everything to do with that thing which looks like fudge but with melts in your mouth and adds inches to your waist just by looking at it. Read on at your peril.
900g granulated sugar
Large tin condensed milk
Flavouring of your choice, eg vanilla bean seeds
You will find fudge with all sorts of things added, alcohol like rum, whisky, or coconut, raisins, etc etc, but tablet is generally unadulterated- I added the seeds from a vanilla pod – just because….
Put all the ingredients (apart from flavouring) into TM bowl and mix at 80° for 20 minutes sp4. This thoroughly dissolves the sugar.
Then cook at varoma, 50 minutes, speed 1 MC OFF.
Scrape down the sides to remove all sugar crystals.
Mix 10 seconds sp3
Mix varoma, 10 minutes, sp 1 until golden brown. Keep MC OFF and place internal basket on lid if necessary. The mixture will bubble up- that’s OK and in fact it allows you to pop a digital thermometer into the mixture as it bubbles up. You want the mix to reach 113°C at which point you know the tablet will set in the tray.
Add any flavouring, and beat until thoroughly mixed.
Pour into a traybake/Swiss roll aluminium container 23cmx30cm.
Cut into tiny squares once the mixture has set. As you can see from the ingredients it should be eaten in small quantities. In Glasgow coffee shops it is traditional to have a small piece served with coffee- the equivalent of a tablespoon of sugar I suppose!!!
It does take a long time but the beauty of the Thermomix is that you don’t have to stand over a pan of bubbling sugar.
Scots voted decicively on Thursday to stay within the union of United Kingdom and because I don't really need an excuse for a party or to feed a crowd, I made these themed bakes for Thursday's get together.
Whisky fruit cake
Thermomix scottish tablet
Do not confuse fudge with tablet – tablet is in a superior category of its own. I found an amazing recipe on the Australian Thermomix forum (must be a lot of Scots down there!) which produced the best tablet EVER – and I was able to set the temperature, timer and get on with other things- Thermomix Magic!
The technical challenge this week in the Great British Bake Off was Mary Berry's version of the Swedish princess cake. I posted my attempt at this little treasure last October using Peggy Porschen's take on the theme. I sat there feeling sorry for them not being able to use a Thermomix for the creme pat, jam, or the sponge- poor dears!
I made another version for a friend at the weekend and thought I'd add some photos of this one. I used my 6″ dome shaped cake pan and an ordinary 6″ pan. For the most part I used the recipe from my wonderful Miette book, and adapted it for the Thermomix.
This is based on Jamie Oliver's eponymous mothership tomato salad- so easy now that most supermarkets and farmers' markets have an impressive display of tomatoes. For 4-6 people you will want about 1 kg of mixed tomatoes- vary the size and colour and slice some, quarter others, while leaving some whole. Generously sprinkle with sea salt while tomatoes stand in a colander set over a large bowl. I use two colander and turn them after about five minutes so that they all get a good salting- this pulls out the liquid which you are going to discard. I do this turning about three times, so 15-20 minutes.
That's basically it- turn into a pretty bowl and finish it off with multi coloured basil leaves. I added some mozzarella balls sprinkled with chopped chilli.
If you know my blog you know macarons are my 'thing'. I am not sure macarons impress more than things I consider to be more worthy of praise but they do. I am running one of my 'foolproof macaron' fundraising classes very soon and thought I'd play around with a new flavour. I made a batch of Thermomix praline paste last week and as it sat in the fridge shouting 'eat me' every time I opened the door, I thought there's a macaron filling which might work- wow! Is all I can say.
I make Italian meringue for my macarons- as I say it's foolproof. It's more stable because it's cooked and it works for me in all my kitchens. The base recipe is here. I substituted 20g of ground almonds with 20g of salted caramel powder. This was pulverised with the icing sugar and almonds – there really is no need to sieve if you have done this in a Thermomix or food processor. Once you deviate from the basic almond recipe be careful about timings- chocolate ones (using cocoa powder) always take a minute or two longer, and so do these.
Anyway, this post is all about the filling. Thermomix praline paste from the I love chocolate book. It is a ridiculous quantity, but it keeps in the fridge and is wonderful as a component of homemade icecream. The praline recipe is here.
So this most wonderful pipeable filling take a 250g tub of mascarpone and fold in praline paste to taste- that probably means about 50/50! Pipe onto the baked shells, refrigerate overnight – ALWAYS refrigerate macarons overnight, the taste improvement cannot be overemphasised.
I so wish I had taken better pictures of this dessert before it was finished! I served it up to friends for Sunday lunch and it was a BIG success- so easy to prepare in advance, pop into freezer and sit back for compliments!
Lemon and chocolate isn't a flavour combination which comes to the forefront of my mind- strange, since orange and chocolate does. Anyway take it from me – this works. I made it in the Thermomix but you could melt your chocolate carefully in a microwave or over simmering water.
The recipe is adapted from a little Scottish treasure of a book- I love food by Clare Macpherson (the lady laird of ballindalloch castle)
This recipe will easily serve 8
For the iced lemon layers you'll need
600ml double cream
1 large tin condensed milk ( I used the 'light' version and it worked perfectly)
Zest and juice of 3 lemons
Whip the cream and condensed milk in the TM bowl using the whisk attachment until thick. Add the juice and rind of lemons, and finally the limoncello (if using).
Line a loaf pan with cling film (to make it easy to release) and tip half the mixture into the bottom. Smooth the surface and place in freezer while you make the chocolate layer.
For the chocolate layer you'll need:
200g chocolate chips ( I used 150g callebaut dark callets and 50g of white chocolate callets)
80ml single cream (half and half would be fine)
Melt the callets and cream in the TM bowl at 50° speed 3/4. Alternatively melt in a bowl set over simmering water.
When lemon layer is set spread the melted chocolate and cream over. Return to freezer until set before spreading the remaining lemon mixture. Freeze for 4 hours or overnight. When you turn out you Can pretty it up with grated chocolate, candied lemon slices or a chocolate sauce.
I love to get ahead with desserts so that that course is out of the way- this one ticks all the boxes.
A quick review of my latest purchase from Lakeland- the lékué silicone breadmaker. The claim is that you can weigh, mix, prove, and bake all in this clever silicone 'bowl'. I made my bread in the Thermomix, but then proved and baked in the silicone. Result- lovely bloomer shaped loaf with crusty base. If you want a French style round loaf don't fasten the top. I cooked in the aga so that worked too.
First impressions? I think it will be £17 well spent. Super easy, minimum washing up, all good!
An easy peasy bread recipe from EDC ( Thermomix every day cooking)
This is a wonderful loaf which makes marvellous toast the following day- of course there may be none left to toast the following day!
Bring 200g of water and 180g of buttermilk to tepid, 37° sp2 until light stops flashing. How long depends on whether you have taken buttermilk straight from the fridge.
Add all the dry ingredients to TM bowl. 500g strong bread flour , 7g sachet dried yeast, 1 tsp salt, 20g oil
Mix on dough setting, closed lid position, 3 minutes.
Tip out and prove in a large oiled bowl for about 40 minutes, as below.
Tip out onto a silicone mat, knock air out, then shape to your choice. Set aside until doubled in size before baking at 200°C/400°F for 45 minutes. If you have shaped rolls rather than a loaf adjust time accordingly. I baked mine in the lower baking aga for 40 minutes. Give it a tap to check for that hollow sound.