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Category: Thermomix

Yoghurt

You know when you get a gadget, such as, say, a Thermomix, you have something in mind that you really want to make with it, that really tipped you of in deciding to get it (not that I decided). The demonstrators all push making risotto in the Thermomix as being the thing you’d do with it, so easy, perfect every time. I have no interest in risotto. It’s not that I don’t like it, it’s just that my family don’t eat it, they like something with a bit more texture. What got me is that you can make yoghurt in it.

Of course you don’t need a Thermomix to make yoghurt, but once you have one, why wouldn’t you? Well, as it turns out, because you also need a Thermoserve, and I could only get one by holding a party. They weren’t interested in me sticking skewers in my eyes instead, so a party I duly held and now I have my Thermoserve.

You also need milk, an existing yoghurt, and powdered milk, something I wasn’t even sure how to get. The only person I’ve ever seen use powdered milk is my grandma who manages to make a box of Diploma skim milk powder last a year and prefers her milk see through to go with her equally weak tea. I don’t know why she doesn’t just drink hot water while thinking of England. Our local IGA does carry one brand of full cream milk powder and it looks disturbingly like a formula tin.

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Measuring it out I have flashbacks to preparing formula for my baby sister, scooping it out, smoothing across the top of the spoon. I could only have been seven or eight, my kids all insisted on only Mum in their babyhoods. You measure fifty grams of the milk powder into the Thermomix jug, along with 800 grams of full cream milk. You blend it on speed 7 for ten seconds to mix it all up. Then you cook it for thirty minutes on 90 degrees at speed 1.

You then allow it to cool down to body temperature. You could wait for twenty minutes, then stick the jug back into the machine where it will take a temperature reading. Or you could stick a sweets thermometer in there and watch as an unattractive skin forms across the surface.

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Once it has cooled to thirty seven degrees Celsius you add three tablespoons of plain yoghurt, one that you like the taste of. I like both Jalna and Bornhoffen, but Coles has stopped stocking the lower fat Jalna yoghurt for reasons best known to their evil souls, so Bornhoffen it is. Blend it in for four seconds on speed four. Then cook for ten minutes at temperature 37 degrees on speed 1.

Meanwhile you pour boiling water into the Thermoserve to remove the dust and to heat it up. Tip the water out. Once the yoghurt is cooked, pour it into the warmed Thermoserve, or you can dick around with a yoghurt maker if you happen to have one.

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I’m not naming my Thermomix, but I have named the Thermoserve. It’s the Magic Hat. You can’t tell me it isn’t.

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You then wait for the bugs to work their magic on your cooked milk. The instructions also admonish one not to disturb the nascent yoghurt before eight hours is up. I wasn’t game to ignore those instructions, but I wonder what could possibly happen? I did check it after eight hours and it was still as runny as milk. So I left it overnight.

In the morning I had a peek at it. Still looked like milk. I tasted a bit with a spoon. Hmm. Tasted like milk that had been left on the heater overnight, and not in a good way. I stirred it a bit and hit a much thicker layer on the bottom. Here we go. I stirred the layers together, gingerly tasted it again and was relieved to find it tasted exactly like Bornhoffen plain yoghurt. Only a bit runnier.

Well, now to find a container to keep it in. I had saved a Jalna pot, but it smelled a bit funny, and I rather wanted my new creation to live in glass. I knew the Moose had one of my preserving jars in his bedroom, so I hurried thither, tipped out his collection of peach seeds onto his desk and filled the thing with boiling water. I guess it wasn’t a preserving jar after all, it cracked fairly comprehensively.

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I managed to find another couple of jars, decanted the stuff and bunged it in the fridge. It’s still pretty runny, but should be just fine on my breakfast with a passionfruit or two. One does have the option of turning it into Greek yoghurt by pouring it into some muslin suspended over a bowl and leaving it for twenty four hours. It may come to that. But what do you do with the stuff left over? I know, you give it to whoever you can find sitting on a tuffet, eating curds and wishing she had something to go with them. Problem solved.

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Porridge Weather

It is porridge weather in the good old Ney of Syd. I know I’ve told you about Nepalese porridge before, but the Thermomix has taken it to new heights. It may be the perfect breakfast.

Cut a small Granny Smith apple in half and remove the seedy bit. Toss in the Thermomix jug. Add a handful of coconut flakes and a handful of hazelnuts. I do love hazelnuts. Zap very briefly. My Thermomix was so surprised that it threw the little plastic cup that goes in the lid into the toaster, but stand firm. You want it to go from this

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To this. It should only take a couple of second, you don’t want to pulverise it.

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Add in half a teaspoon of cinnamon, thirty grams of rolled oats and thirty grams of rolled spelt flakes, or all oats if you haven’t popped into the health food shop lately. Add three hundred grams of water and cook at 90 degrees on reverse speed two for about eight minutes. It looks a bit watery at first but firms up almost immediately. Sling it into a bowl and drizzle over a suspicion of maple syrup.

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Gosh it was nice. And it didn’t turn into a cannon ball in my stomach, which is a first for porridge. It may have been the spelt, which is why I was using it. Or it may have been because I was dicing with the unknown and using Unstabilised Rolled Oats.

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Unstabilised! Anything could happen! Look out, she’s gonna blow!

Also, clean up your jug quickly, that stuff sets like concrete.

Passionfruit Slice

Another in my series of things I wouldn’t normally make for the purposes of testing out the Black and White cookbook. It’s not that I have anything against condensed milk, especially not in ice blocks, but it just doesn’t seem right in a slice. We shall see.

For the base, mix together 125 grams of melted butter, a cup of desiccated coconut, a cup of flour, a third of a cup of caster sugar and two teaspoons of baking powder. Of course, I did the shredding of the coconut and the melting and mixing in the Thermomix, but suit yourself. Press it into a lined roasting pan and bake for fifteen minutes at 180 degrees. It will just start to go golden.

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Then get on and make the topping. Mix together the contents of a tin of condensed milk (an almost four hundred gram tin), the contents of three passionfruit and a quarter of a cup of lemon juice or, in this case, lime juice because I have some and I like it. Once again, avail yourselves of the services of the Thermomix or any other mixing device you have handy. Like a wooden spoon.

Tip the topping onto the base and spread it evenly over. Bake it for a further ten to twelve minutes at one hundred and TWENTY degrees. A slow oven. Don’t let it even start to brown! Let it cool in the tin before cutting it up.

The verdict is that I really like the base. It would make a good cheesecake base, firm, crunchy, a little bit crumbly. And I think the topping would have been better, but a lot more fiddly as a cheesecake. It is reminiscent of cheesecake. I like it, the Muffet likes it, the Horror thinks it is too passiony. As if there is such a thing. And then he went on to eat the remaining three fresh passionfruit.

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It firms right up, but I wouldn’t make it in summer. If you transported it, it would have to have layers of baking paper separating the slices. I’m going to have to get over my completely understandable prejudice against condensed milk as a slice ingredient.

Meat Pie

Now don’t go reading this as a recipe. I did make a meat pie. It was very good. But it wasn’t what I’d hoped and dreamed it would be.

I’ve been asked by a member of the audience about making pastry in the Thermomix. I haven’t had so much a rocky relationship with pastry as a uniformly rotten one. I suck at making pastry. So when my parents in law were coming for dinner yesterday I thought I’d make a meat pie to try out two different types of pastry in the Thermomix. I’m sorry, Christina, it was far and away the best best pastry I’ve ever made. My problem was with the insides.

First the pastry. I like a shortcrust on the bottom of a meat pie and a puff on top. To make the shortcrust you place in the Thermomix jug one hundred grams of cold butter cut into pieces with two hundred grams of plain flour and a pinch of salt. This is an ideal situation in which to use Pepe Saya butter. Zap it on speed six for ten seconds. Add fifty to sixty grams of cold water and knead on interval speed for ten to twenty seconds. Peek in through the lid, stop it when it has formed a dough mass. Haul it out and put it on your cold, floured Caesarstone bench top and gently squash it into a disk shape. I then put it in the pie dish and stuck it in the fridge for twenty minutes. And this is where my experience deviated significantly from every other time I’ve made pastry. I put the pastry back on the bench top and rolled it out and it looked like pastry! It usually cracks and breaks and is generally a pain in the neck. But this lot stayed in circle shape and even held together as I gingerly transferred it back into the by now greased and floured pie dish.

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That got baked for twenty minutes, and even though I didn’t bother blind baking it held its shape.

Then I made the meat filling and wasn’t that learning experience. Normally I’d brown the meat in a saucepan and stew it in some chicken stock with two tablespoons of corn flour mixed into it. This is because my dear children don’t like their meat too flavoursome and they certainly don’t like bits of onion or carrot in it. The Horror goes so far as to say that he doesn’t like gravy either, and why can’t I just make an empty pie and stick some bits of roasted meat in there? We’ve got a long way to go with him. But now I can chop up the flavoursome vegetables into microscopic bits! So I put I the Thermomix jug a halved onion, a clove of garlic, a thick slice of fennel root, a roughly chopped stick of celery and a roughly chopped carrot. I zapped that lot, then cooked it at a hundred degrees for seven minutes with a slice of butter. I then put in five hundred grams of diced chuck beef, half a cup of chicken stock and two tablespoons of corn flour. What I should have done was brown the meat first. And possibly used red wine instead of stock. I cooked that at ninety degrees on speed slow with the blades in reverse for fifty minutes. The result was delicious but extremely visually unappealing. Also way too much gravy. I drained off most of the gravy and have it in the fridge until I can work out what to do with it. Just look at that colour.

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No good at all. The specks on it aren’t mould, it’s leftover flour, really it is.

Emboldened by my success at the shortcrust pastry I made half a recipe of rough puff pastry. I put in 125 grams of plain flour and zapped it with the turbo button a couple of times to aerate it. I added in 90 grams of cold chopped Pepe Saya butter, a pinch of salt, fifty grams of cold water and a good squeeze of lemon juice. The recipe suggests using half lard, but I don’t happen to have any. I wonder if there are different grades of lard, like there are for butter? From the stuff scraped off the abattoir floor all the way up to the results of Kim Cowdashian’s latest liposuction? Something to investigate. Anyway, set the dial to the closed lid position and knead for ten to twenty seconds on Interval speed, once again peeking to see when it forms a dough.

Extract the dough and slap it onto the floured bench top. Pat it into a rectangle shape. Possibly refrigerate it for twenty minutes at this point, but I didn’t. Roll it out until it’s about 40 by 12 cm. That does seem a bit specific, doesn’t it, so maybe just long and thin. Fold the bottom third into the middle and the top third over that. Rotate it through ninety degrees and roll it out again. Repeat the folding and rolling three more times. Refrigerate it again before rolling it out into circle shape. I didn’t, as it was still fairly cold and I had a pie to get in the oven. I spooned the gravy less beef into the shortcrust base and lifted the rough puff circle onto the top where it settled nicely. I poked some holes in it and baked it for about twenty five minutes.

I forgot to photograph it in the excitement of grandparents, but here’s the last scraps of the Muffet’s bit if you’d like to see how great the pastry looked.

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There was none left at the end of dinner, so it can’t have been too bad. Definitely needs work, but. That pastry needs an amazing filling to do it justice.

Somewhat Familiar Chocolate Slice

I know the Great Day that Isn’t a Fair at the boys’ school isn’t for months, but I’m all inspired. You see, there was a cookbook produced. With very high production values. It looked so good that everyone got very excited and ordered enough copies to be printed for about ten per family. And what do you know, they didn’t all sell. So to encourage a bit of movement we’re going to bake some recipes from the book and sell them at the cake stall alongside the book.

Of course the recipes were all tested at production time, but us cake stall mavens would like to know how they taste and if they’d be better in muffin form, if they’d travel, if they’d be better at the coffee stall and if half of them really do require a tin of condensed milk. I do love this kind of challenge, so I’m starting with a chocolate slice.

I’m making it in the Thermomix. It isn’t difficult to convert recipes to the Thermomix. The first thing you do is look through the ingredients to see which ones need to be processed now that you’re buying everything in a less processed state. It’s only coconut, so I weigh 90 grams of coconut flakes into the jug and process them until they’re approaching crumb level, way before they turn into flour.

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Tip out the coconut and put 150 grams of butter in the jug. Melt it by setting it to 100 degrees and put it on for two minutes at speed three. Slide in a tablespoon of golden syrup. Add a teaspoon of vanilla essence. Put in the coconut, a tablespoon of cocoa, half a cup of sugar, a cup of flour and two teaspoons of baking powder. AND a cup of lightly crushed cornflakes. Yes, that’s a little off putting, isn’t it. Mix it all together by a quick zap in the Thermomix. It’s all a bit crumbly.

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Press it into a lined baking dish and bake at 180 degrees for about twenty minutes. The recipe suggests waiting until the base is cool until icing it, but I didn’t. Make the icing by putting 180 grams of caster sugar in the freshly washed and dried Thermomix jug and zap it on speed nine for about twenty seconds to turn it into icing sugar. Add in two tablespoons of cocoa powder, thirty grams of softened butter and a tablespoon and a half of boiling water. Zap it at about speed four for about ten seconds until it’s all combined, then spread it on the slice base. It’s quite a thin layer of icing. While the icing is still soft sprinkle it with desiccated coconut.

It will crunchify over an hour or so, so hold off cutting it up until then.

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I had to try a piece for testing purposes and you know what? I’ve had it before. It’s one of those vaguely chocolate slices that turn up when you bring a plate to school morning tea for new parents. I can see why you’d make it, it’s easy, it holds together well enough to go in a lunchbox, it has a good texture, nobody’s going to accuse you of using cornflakes. I guess it’s just never really made me go “wow, I really need to find out how to make this!” like lemon slices do. Muffet said she’d prefer it with a softer base before asking for another piece. I’ll wait to see how the boys like it before adding it to the personal repertoire, but it could definitely be assigned to the coffee stall. Or I could take it to a school morning tea.

Nutella in the Thermomix

I foolishly asked the boys if the was anything they fancied that I could buy or make for them as I had a fairly free dance card today. After much discussion, they decided they’d like me to make a vanilla cupcake with caramel swirls that you could stick a sparkler in, light, then it would explode. I don’t know why they bothered deciding on a flavour. The German billet piped up from the back seat “Have you in Australia … Nutella?”

Well how did she know that was on my long list of things to try in the Thermomix? It’s actually horrifyingly easy, and almost as easy with a blender and a saucepan. First place ninety grams of sugar in the Thermomix and zap it into icing sugar. You can vary this with the sweetness of your chocolate. Then add one hundred grams each of chocolate pieces and hazelnuts.

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Did you know you can get skinned hazelnuts at the health food shop? Usually when a recipe suggests skinning the hazelnuts, I fetch a small sigh and decide to see how the recipe copes with skins. I don’t think you could do that to Nutella. I’m using 70% cocoa Callebaut chips, which I’m finding a little strong for some uses. This may be one of them, the finished product tastes like a limited edition extra dark Nutella. Jumping ahead of myself. The instructions suggest zapping it for ten seconds, which gives you a powdery substance.

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I taste it and while it’s undeniably delicious, it’s pretty gritty. I decide to zap it five more times for thirty seconds each time, scraping down the sides in between zaps. This turns the hazelnut into a butter rather than a powder.

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Add seventy grams of butter, one hundred grams of milk and fifty grams of cocoa. Cook at fifty degrees for six minutes on speed three (this is the bit you could do in a saucepan if you were using a blender). This gave me a very smooth, shiny mix, which I had to find a container to contain it with. That’s one problem with making everything from scratch, at some point you run out of recycled honey jars.

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After refrigerating it for a couple of hours it stiffened up, but was still easily spreadable. Lucky, because by then the Muffet and the German billet were home and were very pleased to be tasters.

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Not a health food, but I did use Callebaut chocolate, Callebaut cocoa powder, organic milk and organic butter. The hazelnuts weren’t organic, but they were from a health food shop, does that count? So it’s as good as it can get. It made about half a litre, if you’re planning to do it yourself, and I would recommend it, and want to be organised with containers. And if you’re wondering how it went down with the German billet, all I could get out of her was “Mmmmm, mmm, mhmmmhhmm!” Plus a request to have some for lunch tomorrow on a roll.

Mandarin Syrup

I haven’t done a syrup for a while, have I? At least, that’s what the kids tell me. I like to make syrup out of any fruit that’s cheap and plentiful, and at the moment that’s mandarins.

It’s a pretty simple one. I was inspired to try it because the a Thermomix recipe book had a recipe for Mandarinade. I made it. It was just awful. I tossed it in the compost. Don’t bother trying it. Here’s what you do instead.

Boil up two cups of caster sugar with a cup of water. You can do this in the Thermomix, put it on 100 degrees, speed two for about seven minutes. Then take six mandarins and two limes and skin them.

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I put them in the blender and zapped them good. Put the steamer basket in the Thermomix jug and tip the citrus pulp in. Squash it down with a teaspoon to get all the juice out. Or just strain it into a bowl if you’re doing it the old fashioned way. You should get about 250 grams of juice. Zap it on speed four for a few seconds to mix it in. Now you should taste it, because there’s a fair bit of variability in the tartness of the fruit. Mine was a bit sweet, so I stirred in a teaspoon of citrus acid.

I then strained it into a jug, I like my syrup clear. You don’t really have to.

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You add it to soda water, don’t drink it straight unless you’re trying to mess with your blood sugar. The German billet liked it better than bought lemonade. So there.

Passionfruit Icecream in the Thermomix

I have to go pick up the German billet in half an hour, and instead of trying to disguise the fact that the house looks like it’s been violently burgled I’m telling you about passionfruit ice cream. At least I’ve made her some Anzac biscuits, I’m pretty sure that’s what any German billet would expect upon arrival. Followed closely by a Vegemite sandwich and a ride on a kangaroo.

It wouldn’t have occurred to me to attempt to make ice cream Before the Thermomix. I couldn’t find a passionfruit ice cream recipe that removed my socks either so, as I’m a veteran of one ice cream production, I thought I’d make it up.

I didn’t want one with seeds in it, and I find the act of sieving passionfruit frustrating and disappointing. So I did something I’d worked out when making syrups, you boil the pulp with a bit of water and sugar. I find I extract more passionfruity goodness that way.

Take quite a lot of passionfruit. I had a net full, but then we ate some, so it ended up being eleven. Scrape the pulp into a small saucepan. Add one hundred grams of water and three hundred grams of sugar. After tasting the custard I thought that might be too sweet, but in the finished product it’s fine. You could probably get away with 250 grams.

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Put it over a small burner and bring to the boil, stirring to help dissolve the sugar. This took me about five minutes. Take it off the heat when it looks like it’s trying to escape.

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Insert the steamer basket into the Thermomix jug and tip in the syrup. Squash down the pulp with a teaspoon, you only want seeds left. Discard the pulp. Add to the jug three hundred grams of cream and two hundred grams of full cream milk. You could go all cream if you want it very rich. I also added a pinch of salt. Zap it on speed five for thirty seconds to mix. Reduce the speed to four and crack four eggs through the hole in the lid. A tip here: if you do get a little cocky and manage to drop half an eggshell through the hole too, you can stop the machine and retrieve the unbroken shell if you’re quick. Replace the measuring cup in the lid, set the temperature to ninety degrees and continue on speed four for five minutes. Pour the custard into a metal bowl and shove it in the freezer.

All the recipes I see suggest three to four hours in the freezer will do the trick, but not my freezer. More like overnight. Anyway, once it is frozen, and this could be days later, scoop it out of the bowl and back into the Thermomix. You can see why you need this step if you look carefully at this photo.

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See there’s a creamy lay on top and an icy layer underneath? That needs breaking up.

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General Thermomix icecream instructions now tell you to mix on speed nine for twenty seconds, then speed four for ten. You are going to need to poke it about with the spatula, it’s pretty stiff. I think just zap and poke and zap and poke until it looks entirely broken up. It will be about disgusting McDonalds icecream consistency at this point, so pour it back into the bowl and back it goes into the freezer.

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Should be ready for dessert. I’m going to be serving our billet for dinner that Australian classic, spag bol. Passionfruit ice cream should go nicely with it. I hope the kookaburras are back in the morning, that’s the kind of thing she would have signed up for.

Raisin Bread in the Thermomix

I know you were all dying to hear about how the Verdi went. I’m feeling a bit conflicted about it. On one hand the orchestra and choir were superb, apart from that bit where my friend and I came in two beats early. Hopefully only the tenors in front of us noticed, but they’ve assured us they’ll never let us forget it. On the other hand the tenor soloist may need surgery. So I’m going to tell you about raisin bread instead.

I’ve just got the third loaf of raisin bread this week out of the oven. My kids have only started eating my bread since I’ve been making it in the Thermomix. I think it does a much better job of kneading, as I get bored very quickly, which means that it rises properly. I’ve also invested fourteen bucks in a high sided loaf pan as it sometimes droops over the sides of the smaller one, giving a slice that doesn’t quite fit in the toaster.

I’m weighing the yeast on a conventional scale because I don’t really trust the Thermomix scale for twenty grams. It’s a bit blasé down that end. So weigh out twenty grams of fresh yeast and bung it in the jug. Add a quarter of a cup of sugar, half a cup (or 130 grams) of buttermilk (my new favourite bread making ingredient) and a cup (or 250 grams) of water. I like to give it a five second zap at this point to mix all that together. Add two teaspoons of mixed spice and six hundred grams of flour. Zap it for about thirty seconds on speed four or until it looks like it’s trying to escape through the lid. Then you put it on closed lid position and press the interval setting and have it go for three minutes.

Pull it out of the jug and place it in an oiled bowl. Cover it with a tea towel and stick it in the oven with the light on. When it’s doubled in size, knead in half a cup of currants and half a cup of sultanas. Place the dough in a lined loaf tin.

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I’m actually using golden raisins until I can get back to Honest to Goodness and get some of their delicious sultanas. Poke those suckers in, they try to escape. Put it back in the oven with the light on until you can see the loaf rising over the top of the tin.

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Brush the top with milk and sprinkle with cinnamon sugar. Bake for ten minutes at 220 degrees, then turn the oven down to 180 degrees for another thirty minutes or until it’s all brown and delicious looking.

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That’s breakfast sorted.

Thermomix Caramel Icecream

“You know,” I said to the Horror from Outer Space as we sat companionably at our local, The Hungry Grasshopper. “I can make ice cream in the Thermomix”. “You should make caramel,” he said, looking up from his caramel milkshake. “Not long ago you could only get strawberry, vanilla and chocolate milk shakes. Caramel is making a comeback”.

Well, it is one of my favourite flavours too. I like to do my research first, and there seems to be a canonical caramel ice cream recipe for the Thermomix, the Salted Caramel Maple Syrup ice cream recipe. I had a big lurk in the forums, and there were opinions on the saltiness, the sweetness, the richness of this recipe. I took all of these into consideration and came up with the following.

First, you make the caramel. Put 250 grams of brown sugar into the Thermomix and zap it on speed 9 for thirty seconds. The recipe actually said raw sugar, but I didn’t have any. The forums also suggested rapadura, but I don’t know what the hell that is, but filed it away with aged rice as something to investigate for the future. Add 50 grams of maple syrup, 50 grams of unsalted sweet butter and two teaspoons of vanilla extract. I checked back to very original recipe and it said two teaspoons of vanilla bean paste, which is a bit more intense and I did happen to have it, so that went in. Put the Thermomix on Varoma temperature, whatever that is, and cook it on speed 1 for fifteen minutes.

Then you add either two teaspoons of sea salt if you do actually want it salty, or a couple of grinds of the salt grinder if you don’t really, or you don’t have an over salted palate. Have a guess which way I went. The recipe also suggests 500 grams of cream and 100 grams of milk. Looking at the number of forum comments suggesting it was a very rich recipe, and looking at the vanilla ice cream recipe in the included recipe book, I went 210 grams of cream and the rest full cream milk (ie 390 grams). Beat on speed five for thirty seconds.

With the beater still going, reduce it to speed four, then crack into the hole in the lid four eggs, one at a time. Once again taking the advice of the forums, cook at speed four at ninety degrees for six minutes. That’s your custard, pour it into a metal bowl and bung it into the freezer.

Apparently after about four hours it should be firming up. Mine is just going frosty about the outside, but once it’s relatively firm you spoon it back into the Thermomix and zap it on speed 9 for thirty seconds. The idea is to break up any ice crystals that are forming, a smooth mouth feel is caused by very tiny ice cream particles. I think you could probably repeat this step until you get a desirable consistency, but from what I can see once should be enough. Everyone has had a taste and it does seem that it may all be gone by breakfast time. The complexity of the flavour can be demonstrated by the husband’s question which was “does it have coffee in it?”. It doesn’t taste burnt, but the flavours have blended so that you can’t pick one out. I wouldn’t have picked that it had quite a bit of vanilla in it.

I am somewhat tempted to spoon it into the iceblock moulds while it’s still sludgy, but for this experimental run I may desist. It is taking longer to freeze than suggested, but the numerous tastes that have been taken have reduced the volume somewhat so that should speed it up. I like the adjustments I’ve made to the canonical recipe, my family’s palates aren’t ready for the extra salt and I think the full complement of cream would have been too rich. I am rather excited by the plethora of possibilities opening up now that I can make ice cream. Not that I eat ice cream, oh no.

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