Tag Archives: jam

Grissini with Apricot and Cardamom Paste

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I’ve been feeling somewhat neglectful of my blog in the last couple of weeks, and with a sick toddler under my feet it hasn’t been easy to cook as much as I’d like, and to get out of the house to get some of the more exotic ingredients… so I had a look through the cupboard and it looked like I could make these lovely Grissini without having to leave the house for any ingredient… perfect!!

I saw Dani make these grissini at her cooking class in Melbourne a few weeks ago.  They looked pretty fuss free, and they really are pretty simple to make.  Dani mentioned at the class that your imagination is really your only limit to what you could flavour these grissini with.  Today I did the Apricot and Cardamom as per the recipe, but I’m thinking I might try cranberry, fig, mango, or a marmalade-ish mix next time I’m in the mood for something sweet, or maybe even try a savoury kind – parmesan, lemon zest, cheese and chive or something like that.  I’ll keep my eye out at the supermarket for some inspiration!

You don’t use much cardamom for this recipe, and I’m a bit of a fan of it, so next time I’ll up the cardamom seed amount.

You need to let the jam cool before you spread it out onto the dough – but it shouldn’t be a problem as you have to wait for the dough to prove anyway.  I think my jam was actually a little too thick and I ended up using my fingers to spread it out all over the dough before folding it over.  Make sure you go completely to the edge with the jam, otherwise you’ll end up with grissini without any of the beautiful apricot and cardamom paste.

I purposely made this batch with a minimum of equipment, I used the thermomix spatula as a knife to cut the dough into strips, but if you were after a prettier finish, you could move the proved dough from the thermomat onto a floured surface and use a sharp knife.  Not sure if it was the fact that I only had 100 grams of poppy seed and not the 120 as the recipe called for (a tip for young players – the bag of poppy seeds I bought a few weeks ago was only 100 grams, so you’ll need 2!!) – but my dough was a little wet.  I could have added more flour, but I didn’t. As it was a little wet and sticky, I kept it on the thermomat, so the presentation is a little rustic.

The apricot and cardamom jam is so easy to make.  Jam making is one of the joys of owning a thermomix I think – not that i make a lot of jam by any stretch, but really, how many people do you know what would make 200 grams of jam just for the hell of it?  Well, with a thermomix, you can – in minutes.

I was in a hurry to get these bad boys cooked, so in spite of my better judgement, I put three trays of them in the oven at once.  Not good!!  I scorched the top tray a little, so ended up having to shuffle them around a little.  It also doesn’t help that I’m not a huge fan of my oven, and I’m getting to the stage where I think I might have to pull the pin and treat myself to a better one.  We left the best oven at our last house, and there’s not a day that goes by that I don’t miss it!  Mine were a little too long – I think as a result of the very stretchy wet dough, so next time I’ll make sure I use the right amount of poppy seeds and maybe add a little more bakers flour.

If your oven has some hot spots, then make sure you check these regularly as they do go from pale and interesting to bad fake tan colour very quickly!

I’ll be brining these to my sister’s house tomorrow for farewell drinks for her son as he heads off overseas for an extended holiday.  I’m sure we’ll enjoy a few of these with a glass of bubbles!

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Posted by on June 23, 2012 in Bakes


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What says weekend breakfast to me?  Well, if I’m at home and I don’t want to mess up the kitchen with a fry up, it’s usually crumpets.  My son loves them too, but until this morning he’d only ever had the ones from the supermarket.  As my original plan to bring you the Caramelised White Chocolate Mousse this weekend were thwarted (read more about that later), and I wanted to do something from “In The Mix” this weekend, crumpets it was.  I made the batter last night after dinner, and then after it had proved and I had put in the bicarb soda, I popped it in the fridge overnight, and made fresh crumpets this morning.  They were beautiful –  infinitely nicer than the ones from the supermarket. It made about 15, and I’ve frozen the left overs with greaseproof paper between them so I can just use one or two when I need them.

This recipe comes from Jeff Brady, whose Thermomix blog is well worth a look and a follow – you can find his blog at

If you’re wanting to serve these for breakfast, make sure you make the batter the night before – unless you want to wait for an hour for the mixture to prove!  And when you store the batter in the fridge overnight, put it in a jug rather than a bowl – and it will be easier and less messy to make the crumpets pouring out the batter than spooning it into the rings.

The batter is really easy to make.  SInce I’ve had the thermomix, I’ve always had yeast sachets in the cupboard for bread dough (especially the hot cross buns – oh so good) and this recipe calls for 5 grams of yeast.  If you buy the Tandaco Yeast like I do, each sachet is 7 grams, so I poured in the majority of it, and wasn’t pedantic about shaking out every little bit like I often am with other baking.

I used egg rings when I made the crumpets.  I couldn’t believe I still had any, but I dug them out – I can’t actually remember the last time I used them.  If you don’t have egg rings perhaps you could use scone cutters or something similar, but as the batter is fairly thick and runny, if you don’t use something, you’ll end up with a crumpet pancake.  The egg rings worked beautifully – don’t forget to oil them – I did both sides as the mixture will probably bubble over a little and if the outer edge is oiled, you can peel away the bubbled over bits a lot more easily. Dani suggests oiling them, then putting them in the pan to heat up, then pour the batter in.  It seems to do something, and the crumpets just popped out without a trouble in the world.  Lord knows why I never thought of oiling the rings back in the day when I used to fry eggs…

It took me a couple of batches to get the temperature just right for cooking the crumpets, but you’ll know it once you have reached it – 5 minutes on one side, and about a minute on the other side.  If the batter is too runny to turn the rings, you’ll know they are not ready to turn – – – once I’d perfected the temperature, the egg rings literally fell off as I turned them over.

These would be beautiful served with a home made jam – maybe even the jam from the Steamed Pudding Recipe. Because of my over enthusiasm with whipping cream in the thermomix for the Caramelised White Chocolate Mousse yesterday, I was able to serve these with home made butter as well…such a treat!!  I had mine with the honey from Cafe Vue at Heide Gallery, which was a take home treat after an amazing dinner at Vue de Monde earlier this week.  Superb!  For those of you who have been there recently, you won’t be surprised when a cucumber sorbet pops up on this blog in a few weeks – the one I had there was one of the best things I’ve ever tasted.

So, next weekend I’ll definitely make the Caramelised White Chocolate Mousse – stay tuned!


Posted by on May 27, 2012 in Breakfast


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