Thermomix Christmas Pudding

Well, a post from me has arrived before Christmas !!! It looked like Christmas might get here first.

There has been lots of activity on the Forum Thermomix site though and so I don't feel quite so bad about neglecting this blog.

This recipe appears on the Thermomix Monthly Mouthful Competition for December, but there were no pictures there, so some pictures here to show what it should be like. Sort of!

The idea came from a friend who is making it for Christmas for her family. She probably won't be making it in the Thermomix, even though her sister is a consultant.

Basically there is no cooking. You make a meringue, whip some cream, coat some glacé fruit in some chocolate, mix them together and freeze it. Vanessa's recipe also had slivered almonds, but I forgot! It is best to allow the mixture to freeze a bit before adding the fruit, but you can just tip it in and it should work OK.

Hope you have a great Christmas and New Year.

Thermomix Iced Chocolate Glacé Fruit Pudding

Ingredients:

130 g sugar
4 eggs, separated
400 g cream (35%)
2 Tbsp liqueur of your choice (Grand Marnier, Kahlua, Frangelico, etc)
150 g mixed candied peel or glace fruit(cherries, apricots, pineapple, …)
90 g chocolate, dark. Milk or white (your choice), roughly chopped
Optional – 60 g honeycomb or a Violet Crumble bar, roughly chopped

You will need a 1.5 litre pudding basin

Method:

Place the sugar into a dry, clean TM bowl and grind for 30 seconds on speed 9. Set aside in a cup or bowl, and roughly wipe out with a dry spatula. You can leave some sugar in the bowl.

Next, place the egg whites into the TM bowl with the butterfly and whip for 3 minutes at 37°C on speed 4. Set the machine to 3 minutes at 37°C on speed 4, and add the sugar gradually through the hole in the lid. The result should be a firm meringue mixture. Remove this and place into a large mixing bowl. No need to clean the bowl.

Place the cream, egg yolks and liqueur into the TM bowl with the butterfly and whip for about 30 - 40 seconds on speed 4, until it is thickened. Add this to the meringue mixture and gently fold through. No need to clean the bowl.

Place the chocolate in the TM bowl and melt for 3 minutes at 50°C on speed 1.

Add the fruits to the TM bowl and mix for 20 seconds on Reverse + speed 2. Pour onto some silicon paper or a plate and allow to cool before adding to the cream and meringue mixture. If you want to add some honeycomb then do so now.

Pour mixture into the pudding basin. Cover with plastic wrap and place in freezer.

To serve, dip the bowl briefly in hot water, then slide a knife around the edge. Turn upside down onto a serving plate.

Thermomix Watermelon Soup

Well, in the hunt for seasonal produce for the Thermomix in Australia Monthly Mouthful competition, I found watermelons going very cheaply. It seemed a bit early in the year for them, but decided to try a couple of recipes for the competition.

This soup is based on a Charlie Trotter recipe that used both rockmelon and watermelon - so one half yellow and the other half red. But the rockmelons were not in the fridge, so just watermelon for now.

You can make the soup without the seeds, but they look cute. You can just grate chocolate over the top of the soup.



Watermelon Soup with chocolate seeds.


Ingredients:

60g dark chocolate, buttons or chunks
60g sugar
1kg watermelon, seeded and cut into chunks


Method:

Place chocolate into TM bowl and melt for 4 minutes
at 60°C on Speed 1.

Place chocolate into piping bag and make little seeds,
or just place little blobs onto baking paper and mould into
shapes like watermelon seeds.

Place sugar in TM bowl and blitz for 20 seconds
on Speed 9.

Add watermelon chunks and blend for 1 minute on
Speed 6.

Serve chilled. Very simple, but very refreshing.

Iced Christmas Pudding in Thermomix

This is a recipe that didn't make it into the Thermomix in Australia Competition for December. The person who sent in the recipe says that it is based on a Delia Smith recipe from her Christmas book. It is so simple to make, but the taste and presentation make a statement.

Iced Christmas Pudding

Ingredients:

150 g mixed candied peel or glace fruit(cherries, apricots, pineapple,…)
100 g raisins and/or muscatels
1 cup rum or sweet sherry (eg. Pedro Ximenez)
4 egg yolks
110 g caster sugar (made in Thermomix)
60 g creamed coconut (the firm kind in a block), roughly chopped
400 g cream (35%)
200 g Greek yoghurt

You will need a 1.5 litre pudding basin

Method:

Place the candied peel and glace fruit in the TM bowl and set the machine to Closed Lid. Hit Turbo button twice to roughly chop the fruit. Add the raisins/muscatels and rum/sherry and warm through for 10 minutes at 50°C on Reverse + speed 1. Set aside, covered and allow to marinate overnight.

Next day, place the egg yolks and sugar in the TM bowl and cream for 5 minutes on speed 4. Add the creamed coconut and chop for 10 seconds on speed 5. Add the cream and cook for 8 minutes at 80°C on speed 4.

Allow to cool to 37°C in the bowl before adding the yoghurt. Mix for 20 seconds on speed 4. Add half of the marinated fruits and rum/sherry mixture and mix for 10 seconds on Reverse + speed 3 before pouring into the pudding basin. Cover with plastic wrap and once cool place in freezer.

When it has just about set, this may take 7 hours, stir thoroughly to distribute fruits and break up any ice crystals. Return to freezer overnight.

To serve, dip the bowl briefly in hot water, then slide a knife around the edge. Turn upside down onto a serving plate and cover with the remaining marinated fruit mixture.

The ice cream is soft texture and any not served immediately should be returned to the freezer and taken out for second helpings.

Carmy’s Soufflé of Panettone with Zabaglione

This is another of Ann Miller's recipes that didn't make it to the Thermomix in Australia Christmas Therm-off final. It uses up some of that Panettone that was given to you by an Italian friend, but you didn’t know what to do with it

Carmy’s Soufflé of Panettone with Zabaglione

Ingredients:

Soufflé:
4 eggs, separated
Pinch of cream of tartar
60 g panettone without crusts, roughly chopped up
200 g whole milk
4 drops orange blossom water or lemon essence
10 g honey
30 g candied orange or peel
20 g sultanas or raisins
20 g cornflour
butter and sugar for moulds

Zabaglione:
4 egg yolks
80 g sugar
100 g sweet wine or marsala

Method:

Preheat oven to 200°C.

Place the Butterfly over the blades in a very clean TM bowl. Mount the egg whites and cream of tartar for 3 minutes at 37°C on speed 3.

Set machine for 1 minute at 37°C on speed 3 and slowly add sugar through the lid. When the meringue has mounted remove and set aside in a bowl.

Pour into the TM bowl, the panettone, milk, orange blossom water (or lemon essence), honey, raisins, candied orange, egg yolks and cornflour and cook for 5-6 minutes at 80°C on speed 4.

Allow to cool before adding one quarter of the meringue and mixing for 20 seconds on reverse + speed 3. Add the panettone mixture to the remaining meringue and gently combine with a folding action.

Grease moulds with butter and sprinkle with sugar before three-quarter filling the moulds. Place in a baking tray and pour in boiling water to come half way up the moulds. Cook in the preheated oven for 20 minutes. Allow to cool for 10 minutes in oven before you take them out.

For the zabaglione:

Position the Butterfly in the TM bowl, add the egg yolks with the sugar and beat for 4 minutes at 37°C on speed 3. Add the sweet wine and continue cooking for 7 minutes at 70°C on speed 3.

Serve by ladling some zabaglione onto a plate then unmould the soufflés and place in centre of zabaglione.

Cheat's Christmas Puddings

This is a recipe developed for the Thermomix in Australia Monthly Recipe Competition for December. Another of her recipes made it to the final Therm-off and so I have been given permission to publish the other recipes that were sent in for the competition.

This recipe is handy when you have some friends arriving unexpectedly and there is some old fruit cake sitting in the pantry.

Cheat’s Christmas Puddings

Ingredients:

250 g fruit cake, broken into chunks
75 g milk
2 eggs
50 g Pedro Ximenez sherry or brandy
1000 g water

Method:

Place all ingredients into TM bowl and mix for 2 minutes on Reverse + speed 3, or until the cake pieces have dissolved into the mixture.

Place the mixture into well greased dariole moulds and place into the Varoma.

Place the water into the TM bowl and position Varoma on lid. Steam puddings for 30 minutes at Varoma temperature on speed 2.

Allow puddings to rest for 10 minutes before unmoulding. Pour a drizzle of sherry or brandy over pudding and then serve with Thermomix custard.

Therm-off - Thermomix Recipe Competition

Tenina at Thermomix Australia has organized a monthly competition for Thermomix Recipes.

Each month Thermomix users are asked to send in recipes that they have created or adapted for the Thermomix.

From all the recipes sent in to TMX Australia, two are to be chosen each month and TMX users are asked to think about trying out the recipes and then voting.

This month, the recipes are from two of the bloggers from this site. Dani from The Kitchen Playground has a great Broad Bean and Feta Bruschetta (that's pronounced brew-sket-a [for Karen] - not brewshetter) and that is pitted against kedgeree.

All recipes will be considered for inclusion in new Thermomix Cookbooks - and the entrants will receive a copy of the new book if their recipe makes it into the books.

It is a great concept from a number of perspectives. Firstly, it encourages TMX users to record their recipes for others. It helps spread the word and increase usage of the Thermomix. The recipes presented can be "road-tested" by more than one person, under varying vonditions, so any errors or omissions or ambiguities can be sored out.

There are loads of ideas that are currently being utilized by Thermomix users that they should be sharing, but have felt that they have not previously had any avenue (despite the A Little Bit of Thermomix Magic blog that Karen started!!).

Well, thanks to Tenina you now can make use of all that knowledge to help your fellow users.

Please check out the Thermomix Australia recipe blog and think about trying the dishes - we need your help, so that TMX Oz can help you.

Back to Blogging

Well much of my energy has been spent lately on the Forum Thermomix Website. So, I have neglected this blog. But you will be able to see that the Thermomix has not been idle.

I have posted pictures of the dishes and have drafts of the recipes, which I will slowly add. If anybody has any burning desire to see a particular recipe, then please leave a comment.

Congratulations to Alina, who won the copy of Jane Lawson's "yoshoku" in the Contribute to the Forum and Win competition.