Tag Archives: “Thermomix-er”

Recipe – Crumpets

Oops, just realised I wanted to share the crumpet recipe and hadn’t.  I’m only posting recipes here that are generally available on the internet – I’m not on commission – but I think that Dani’s book is so lovely everyone should buy a copy!

Time required:  50 minutes, plus 1 hour proving.

Makes: about 16

375 grams baker’s flour

1/2 teaspoon caster sugar

5 grams dried yeast

300 grams milk

200 grams warm water

1 egg

1/2 teaspoon salt

1/2 teaspoon bicarbonate of soda



Place 1 tablespoon of the flour, the caster sugar, yeast and 100 grams of the milk into the TM bowl.  Set to mix for 5 minutes/37 degrees/speed 2.  The mixture should start to become frothy.

Add the remaining flour and milk, plus the warm water, egg and salt.  Mix for 10 seconds/speed 7 to form a thick batter.  If your batter looks more like bread mix, add a little more warm water, and mix again for 5 seconds/speed 7, until the consistency reaches that of a thick batter.  Then mix for a further 8 minutes/37 degrees/Speed 1.  

Leave the mixture in the TM bowl to prove for about 1 hour, or until it bubbles.

Once the mixture has proved, add the bicarbonate of soda and gradually increase the speed to beat for 2 minutes/speed 5.  

To cook the crumpets, oil 4 egg rings and a fry pan.  Place the rings in the pan and heat for a minute on medium to high, the turn down the heat a little.

Pour about 1.5 cm of batter into each ring and cook for 5 minutes, or until the surface has dried and is full of holes. You may need to play with the pan temperature to find the right balance between a golden base and plenty of bubbles.  If the pan is too hot, the bast starts to smell burnt before any bubbles have formed, and if it’s too cold, the surface slowly wrinkles rather than breaking into bubbles.  (You can also puncture a few holes with a skewer or chopstick for visual effect if you like).

When ready, lift off the rings and turn the crumpets to cook on the other side for a minute, or until golden.  Transfer to a wire rack to cool.

Clean the rings, oil the rings and fry pan again, and repeat the process until all the batter has been used.

Serve the crumpets warm, with butter and your favourite topping.

In the unlikely event of leftovers, the crumpets can be layered with baking paper, frozen and toasted straight from the freezer.

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Posted by on June 5, 2012 in Recipes


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Update – Salmon Confit with Sorrel Sauce

Yes…I got the guts up to try it again!!  I practically needed counselling over the failure of this dish the first time I made it.  I was hoping to make it again within the week, but I was too scared, but I made it on a whim tonight and it was just lovely.  Someone even said it was the best salmon dish I’ve ever made in the Thermomix!  So for that I guess we have to thank Jeff Brady of  He has some great recipes on his blog – so it’s a great site to look at.

When I managed to so monumentally stuff this recipe up a month or so ago – it was my first ever Thermomix failure.  I know that’s not so bad – particularly as I’ve had my thermomix for two and a half years, and I use it at least daily, but it made me feel so bad.  I even emailed Dani and asked whether I was just a sous vide heathen or if I managed to muck something up.

Turns out I must have mucked it up!!

Dani had told me that there were a few variables to this recipe:

  • the starting temperature of the water
  • the thickness of the salmon fillets
  • air in the zip-lock bag

So, I changed a few things this time as I didn’t want another disaster on my hands.

I was completely obsessed with getting as much air out of the ziplock bag as possible.

I boiled the kettle first, let it cool down for 20 minutes or so, and then used the warm water to fill the thermomix bowl.

I put the bagged salmon in the the smallest dish possible – that is, it just fit in.  This meant that I had less water to put in the smaller dish, and I made sure that that water was luke warm water from the tap rather than icy cold water from the tap. The dish I used was a plastic tupperware bowl.

I put the small dish with the salmon in it on the bottom tray of the varoma.  I tried to prop it up with toothpicks, but it didn’t work, so I ended up balancing it on a large cookie cutter shape, which still let the steam through.

I chose two salmon fillets that were pretty equal is size and thickness.  I managed to get them both in one sandwich sized zip lock bag, and from recollection last time I had each one in a separate bag.

I didn’t serve this with the Sorrel Sauce this time, I made a quick salad with spinach leaves, Persian Fetta, slow roasted tomatoes and balsamic vinegar, and it was terrific. I’m afraid the photo doesn’t do it justice, it really looked and tasted lovely.

So, my nerves of steel paid off!!  I’m so relieved!

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Posted by on May 30, 2012 in Main meals


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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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Recipe – Quince Paste

Time:  1 and three quarter hours, plus overnight cooling.  Makes 1 25 x 35cm tray.


1.5 kilograms quinces

800 grams sugar, approximately


Wash the quinces, then peel and core, reserving both.  Place the peel ad cores in the TM bowl and chop for 10 seconds/Speed 5, using the spatula to push down the peel, if necessary.

Cut the quince flesh into chunks and place in the Varoma tray. Add 600 grams of water to the TM bowl, place the Varoma in position, and steam for 25 minutes/Varoma/Speed 1

Remove the Varoma tray and set aside.  Over a separate bowl, strain the peel and core mixture (you can use the TM basket to do this) and collect the liquid.  Dispose of the pulp, clean the TM bowl, and weigh the liquid and pieces of quince in to the TM bowl.  Note the weight.  Blend for 10 seconds/Speed 5.

Add about three quarters of the weight of the steamed and blended quince in sugar to the TM bowl.  Mix for 15 seconds/Speed 5.  Cook for 50 minutes/Varoma/Speed 5/MC off.  (To reduce splatter, place a kitchen cloth or similar over the opening and place the TM basket on top)

Once cooked, allow the sticky mixture to cool for about 5 minutes, the pour it into a tray greased with oil or lined with cling wrap.

Allow the tray to cool before covering and storing in the fridge.  Once set, the paste can be cut into pieces and layered with baking paper or cling wrap in an airtight container.  It keeps for months in the fridge.


Posted by on May 5, 2012 in Recipes


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Quince Paste

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Believe it or not, I’ve only ever eaten quinces twice in my life – and both times were over 10 years ago.  They are such a beautiful colour once they are cooked, whoever would have guessed they are such an ugly looking fruit!!

I’ve also never prepared them before – just eaten the end product.  I noticed they were in season the other day at the greengrocers, and as one of the recipes I have planned for this weekend needs quince paste, I thought I’d do Maggie Beer out of a job and make my own.

The quinces were $3.50 a kilo at my greengrocer, so this is cheap to make.  I’m planning to give away what I don’t need myself to neighbours and family tomorrow.  Next year, if I’ve still got some time on my hands, I’ll make some for the kindergarten fair. One thing to note though, this is a noisy recipe to make, not all of it – but the 50 minutes cooking at the end at speed 5 can start to do your head in a bit…have an iPod ready!

This recipe is based on Jeff Brady’s recipe.  Check his blog at

If you’d like the recipe, look at my recipe tab on the home page.

Jeff recommends putting your thermomix on a silicon mat when you’re making quince past as apparently the machine can bounce around a bit when you’re making this recipe – I didn’t have an issue with this, but better to be safe than sorry – I can only imagine what a nightmare cleaning up litres of sticky quince paste would be!

If you haven’t cooked with quince before – don’t expect the quince to turn ruby red until the last stages of the cooking.  I’m not sure if it’s a coincidence or not, but my thermomix quietened down considerably once the quince paste had reached the beautiful rich claret colour.

You need to wash the quinces thoroughly before you peel them.  They are a little bit furry, so I tried to get as much of the fur off as I could.  I peeled as best I could, and noticed there were quite a few ‘eyes’ in the quinces, so I had to cut some of them out.  I really need to invest in a corer, as the quince flesh is pretty dense and it was a bit of a nightmare coring these bad boys.

Anyway, in this recipe you blitz the skin and the cores up, cook them, and then strain them, so hopefully any bits I’ve missed will come out in the straining. And, of course, you use the actual flesh of the quinces as well.

The quinces are quite a chore to peel and core manually, and this probably took me longer than it should have – that’s where my kitchen inexperience shows.  But I did it, slowly – so slowly that the quinces were already browning before I got to put them in the varoma tray.  Initially, I had all the quinces in one level, but even when the thermomix had reached varoma temperature, I couldn’t see the tell-tale little droplets on the cover, so I quickly stopped it, split the chopped quince between the two layers, and within a couple of minutes I had the condensation droplets on the top, so I was happy.

When it came to the straining, I didn’t use the thermomix basket, as was suggested.  I know quince paste can be a little gritty sometimes, so I wanted to make sure than none of the nasty bits got into my mix.  I used a regular strainer, lined with some wet paper towel and it worked well – except that it took a while, and in the end I got frustrated with waiting that long, so I poured it through the regular strainer, and strained a few times to get rid of all the nasty stuff.

Dani’s recipe suggested 1.5 kilos of quince, which is what I used.  Not sure if I was overly scungy with the getting rid of dodgy bits, but I ended up with 1.38 kilos of useable quince.  Because I hate maths, I used a calculator to work out what amount of sugar I needed to make the paste.  I know I could have done it in my head, but I wanted to be sure – and I didn’t want to have to cut up quinces again. I actually thought that all the quince and the sugar wasn’t going to fit in the bowl, but it did after I used the spatula to push it down a little.

Once the mixture has finished cooking, you leave it in the bowl for 5 minutes to cool down a little.  I took a peek and took the lid off once the timer had gone, and it was like watching Vesuvius – quince lava bubbling away.  I’ve elected to pour it into a tray lined with cling wrap as I don’t want to oil the tray and risk interfering with the taste of the quince.  Definitely do not leave the mix longer than 5 minutes to cool down before you pour it in to the tray or containers you are using – it sets pretty quickly!  Even just on 5 minutes I had to use the spatula to induce some of it out. It’s quite thick, so you have to use the spatula to spread it out, and for good measure I’ve banged it on the kitchen bench a few times to get any bubbles out.  Be careful though, the mixture is very, very hot.

Once you’ve tipped the mix out into the container you are using, get the thermomix bowl and fill it with water to start washing it – it’s much easier to clean when the paste is still warm.

Can’t wait to use this tomorrow for the Blue Cheese Eclairs!

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Posted by on May 5, 2012 in Recipes, Sweet Things


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