Thursday, December 9, 2010

Thermomix - Week 2 1/2

Wow, life just happens doesn't it?  Before I knew it, it's been well over a week since my last post.  This past week has seen me continue to use my Thermomix (I'm thinking of calling her Alice...) for as many tasks as I can think up for her.  I'd forgotten how many things I'd made until I finally got around to plugging in my camera and downloading the photos.  So, a rough estimate of the things Alice got up to during the week:
  • More butter (when I see pure cream at half price in the supermarket, how can I go past it???)
  • More bread (I find I am making a loaf of bread every 3 days or so, depending on what meals we're eating)
  • Red curry paste (EDC)
  • Thai Red Curry (EDC - using above mentioned red curry paste :-) )
  • Spaghetti Bolognaise (EDC)
  • Baf's Award Winning Creamy Chicken & Veggies (forum)
  • Stewed apples
  • Stewed rhubarb
  • Custard (lots :-) )
  • Pureed apples and carrot
  • Sweet Chilli dip
  • Banana Bread (see my earlier post from today)
  • Traditional Creamy Vanilla Icecream (EDC) 
  • Frozen Mango Bars aka Weiss Bars (forum/Best Recipes)
  • Strawberry Jam (EDC)
  • Playdough (EDC - what a hit this has been this week, need a messy mat for my floor though...)
There is now more red curry paste in my fridge than I can possibly hope to use in the next couple of months.  It was absolutely unbelievably delicious though, so we will be having more of it and I'll just have to freeze the rest in appropriately sized amounts.
The mango bars (which I froze in silicon muffin trays) are delicious.  Next time though, I'll churn the creamy part so that it sets more like icecream.  As it is, it's really solid and needs to partially thaw before you can get a spoon through it!  (Hence why it's probably better to do these as bars and eat them like you would an icecream on a stick!)  I did modify the recipe slightly to use coconut milk and macadamia nuts as well in the creamy half.
One of the loaves of bread I did this week was Buttermilk Bread (from the EDC).  Given that I'd made so much butter, I had to find something to do with all the buttermilk.  I decided to try this bread, and I'm extremely glad I did.  A beautiful, soft loaf that was very popular in this house (finally...some white bread!!!).
One of the other loaves I made was using the recipe for Isi's Easy Portugese Rolls (mentioned previously in this post).   This time though, I subbed in some wholemeal flour and made a single loaf.   I was so happy with how it turned out.  It is fabulous (and even better with homemade butter and strawberry jam!).
I mentioned last week that I'd made some tortillas.  I finally have some pics to show you.  They were really, really good.  I must make some more this week.
Forgive the poor rolling skills...nah, wait a minute, I'm just being patriotic!
Bubble, bubble, boil and trouble!
Mmmm, tortilla goodness!
The other exciting thing that happened this week, was the arrival of my much anticipated Mason Ball jars from The Redback Trading Company.  This arrival has signified the start of my Christmas jam, relish, spread and paste making efforts and I think it will all look fabulous in these jars.  How cute are they?
Happy, happy days!

Cafe Banana Bread with Coconut

A couple of weeks ago, I bought myself a lovely deep loaf pan at one of my favourite shops, The General Trader.  I just love it when companies give you a recipe when you buy their product.  Often, they're quite good.  Last night, may I say, late, last night, I embarked on making Baker's Secret Cafe Banana Bread with Coconut.  I was filled with trepidation at the start of this because the last time I'd made banana bread, I took some into work and was promptly told that it was dry.  Dry, I tell you!  Well toast it and slather it in butter I say!  It didn't have the gallon of oil that you generally get in your banana bread at the local coffee shop, so yes, it's gonna be drier.
Anyway, back to now.  I was very nervous when I read the phrase "Bake at 200ºC for 50 minutes".  50 minutes????  Dry banana bread...it haunts me...
I did what I was told.  I got quite anxious when I saw the top of the loaf go such a dark brown it nearly looked black.  (On a side note, it was 10pm at this stage, so I was quite possibly not looking straight).  I left it to cool under a tea towel until this morning when I had the grand unveiling.
Yes, a little dark...still nervous...
But it's worth it!  Look at that crust.  Toasted, slathered in butter...bliss!  And for the record, the inside is still beautifully moist.  It certainly wouldn't require toasting, but I just love it that way...

Ingredients

  • 2 cups SR Flour, (300g)
  • ¾ cup brown sugar, firmly packed (160g)
  • ½ cup coconut, (40g)
  • 1 teaspoon bicarb soda
  • 2 bananas, mashed
  • 1 cup milk
  • 100 grams butter, melted
  • 2 eggs, gently whisked

Directions

1. Preheat oven to 200ºC. Brush deep loaf pan with melted butter to lightly grease.
2. THERMOMIX: Melt butter for 50 seconds at 60ºC on speed 4. Add the eggs, milk and banana in chunks and mix for 5 seconds on speed 7. Add the flour, sugar, coconut and bicarb and mix for 10 seconds on speed 4 + reverse. Use the spatula to make sure all the flour is incorporated from the top edges.
3. OR: Place the flour, sugar, coconut and bicarb in a large mixing bowl. Stir until well combined. Using a mixing spoon, combine the banana, milk, butter and eggs in a mixing bowl. Add the flour mixture and stir until just combined.
4. Pour the mixture into the deep loaf pan and smooth the surface for even baking. Bake in the preheated oven for 50 minutes or until a skewer inserted into the centre of the bread comes out clean. Turn onto a wire rack to cool.