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Thermomix

Indulgent Hot Chocolate Mix “Blustery cold days should be spend propped up in bed with a mug of hot chocolate and a pile of comic books.”
Bill Watterson

Hot Chocolate Mix. This mix took a long time coming. I’ve been thinking of making it forever yet for some reason winter never really ‘arrived’, if you know what I mean. Until mid January this year, we’ve had an alarmingly mild winter. It saw the mustard fields flower before time, and other such signs that could spell disaster for winter crops and the months ahead. Then thankfully a cold spell arrived just in the nick of time. Shudder to think what might have been had we not seen these last few weeks of the below 7C temperatures.Hot Chocolate Mix And that prompted me into action. The kid that loves a good hot chocolate, yet labels on hot chocolate mixes alarm me. The fine print reads a lot of stuff which shouldn’t really be in a comfort drink, leave alone in the body. It also seems oxymoron to buy something which is possibly the easiest and quickest to create at home. Hot Chocolate Mix Good quality ingredients will give you the best hot chocolate mix ever. All you need is a sturdy food processor which is probably part of every kitchen today. My thermomix whirs into action for things like this. Till today, it’s been my best kitchen buy ever. Sturdy, dependable and fun to use. Of course this mix can be made in any dry grinder too. Hot Chocolate Mix If you want to do it by hand, do try and grate the chocolate as small as possible to allow quick dissolving. Else by the time you stir in the hot water, the drink might well become cold chocolate. Not a bad idea for cooler days when they come!!

Recipe: Indulgent Hot Chocolate Mix
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Summary: Indulgent delicious Hot Chocolate Mix. Ready in minutes, this is great comfort food to have on hand in winter. It  seems oxymoron to buy something which is possibly the easiest and quickest to create at home. Good quality ingredients will give you the best hot chocolate mix ever. All you need is a sturdy food processor.

Prep Time: 5 minutes
Total Time: 10 minutes
Ingredients:

  • 150g dark chocolate, broken into pieces
  • 100g brown sugar
  • 50g cocoa powder
  • 200g milk powder
  • 1 vanilla bean, scraped

Method:

  1. Place chocolate and brown sugar in bowl of food processor and process until powdered.
  2. Add cocoa powder, milk powder and insides of scraped vanilla bean. Process again for a minute or so until well blended.
  3. Transfer to a clear airtight jar.
  4. Use approximately 4 heaped teaspoonfuls for a mug of hot chocolate. Place mix in mug and top with boiling hot water. Stir until smooth. Top with cream or marshmallows as desired.

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“The proof of the pudding is in the eating.”
Miguel de Cervantes

Upcycled Blondie Pudding‘Upcycled’ Butterscotch Blondie Puddingand whatta strange name might this be? It’s natural to wonder but you know, things happen. So I was baking YET ANOTHER BATCH {I can bake these in my sleep now} of the kids favourite blondies, and then there was an emergency. Not an emergency emergency, but one that required me to hurriedly nip out of the house to get some work done. I seldom leave while I am baking. The blondies were about done, like 5 minutes to go. I peeped in, and then thought, nah, not done. Should give them an extra 10 minutes!

Upcycled Blondie Pudding Well that’s the difference between Wholegrain Butterscotch Blondies and the‘Upcycled’ Butterscotch Blondie Pudding! Just ten minutes. TEN! Got back, they were done, cooled… and I thought, oh dear, slightly over done. The boy readied to sink his teeth into gooey, moist blondies, and was disappointed. “Ummm, NO. What did you do? You messed them up. Same taste, not gooey Mama.” It was a ‘shove the blondies down his throat now‘ sort of a moment, but I desisted.

Upcycled Blondie Pudding They sat there in the box for a few days. ‘He‘ didn’t even look at them. The dog did. Often. I was tempted to, but I couldn’t give sweet to the poor pooch. I debated what to do, then eventually ran out of patience, and thought, that’s it. Trash ’em! As luck would have it, just that day Ruchira swung by. We were in the kitchen and the box caught her eye. ‘What’s that?’ ‘Ruined batch of blondies.’ ‘Whatchya gonna do with them?’ ‘Chuck them. Overbaked.  Too dry!’

Upcycled Blondie Pudding She took a little nibble, eyes shining said, ‘Upcycle them!’ We both dissolved into puddles of giggles as we had spent all morning discussing up-cycling furniture.  Oooh whatta good great idea that was. And that is just what I did the next morning. Such fun. Just the very name ‘Upcycled’ Butterscotch Blondie Pudding gave me the energy and soon I had sweet little glasses of up-cycled dessert!

Upcycled Blondie PuddingThey were a HIT! A simple vanilla pastry cream brought together in the Thermomix in under 10 minutes. Crumbled blondies and butterscotch chips. The pastry cream smothered the dry blondies in it’s love, and the end result was love at every bite!addictive good. The spoon scraping the bottom of the glasses was the sweetest sound ever! Can’t wait for another over baked batch!

[print_this]Recipe:  ‘Upcycled’ Butterscotch Blondie Pudding
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Summary: Wholegrain butterscotch blondies are smothered in a luscious vanilla pastry cream to make this dessert. The ‘Upcycled’ Butterscotch Blondie Pudding’ is an addictive pudding to serve for dessert. Make ahead too. Serves 8-12 depending on portions.

Prep Time: 15 minutes
Total Time: 1 hour
Ingredients:

  • 1 batch Wholewheat & Oat Butterscotch Blondies, cut into 16 squares
  • Vanilla Pastry Cream
  • 350ml milk, cold
  • 200g single cream
  • 2 eggs
  • 75g brown sugar
  • 20g cornflour
  • 1 vanilla bean, scraped
  • 25g butterscotch chips to top if desired

Method:

  1. Vanilla Pastry Cream
  2. Place all ingredients in bowl of Thermomix. Stir for 20 seconds on speed 4 to mix.
  3. Cook for 7 minutes at 90C on speed 4. It should be thick enough now. If not, cook for a further 2-3 minutes.
  4. Strain into a pouring jug.
  5. Note: Use the same proportions to make it the traditional stove way.
  6. Assembling pudding
  7. Crumble up 2-3 squares of blondies. Reserve for topping.
  8. Cut the rest up into cubes. Divide half between 6-8 serving glasses/dessert bowls {or a combination of glasses and one large pudding bowl}.
  9. Pour over half hot/warm pastry cream, and top with remaining cubes. Pour rest of the pastry cream over. Top the pudding with blondie crumbs and butterscotch bits. Chill for at least 2-3 hours to allow the flavours to marry.

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“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.”
M.F.K. Fischer

Wholegrain Xmas Stollen Wholegrain Christmas Stollen with dried peach + walnuts +orange peel… a healthier version of the German Tea Bread. I’ve been fascinated by the Stollen for long. Actually ever since I discovered homemade quark. Once I figured there was something as good as Austrian curd cheese, AND that I could easily make some at home, I naturally went around looking for ways to use it. Wasn’t long before I discovered the Dresden Stollen. Indulgent Italian holiday bread. I baked another recipe into a Stollen Bread Pudding.

Wholegrain Xmas Stollen I loved making it. Would love to make more batches but for the fact it 1s a 100% all purpose flour tea bread. The wholegrain bug I have been bitten by doesn’t allow me to go back that easily. The odd birthday cakes with APF are OK; they’re once in a while indulgent stuff. One look at Meeta’s Stollen the other day, and the craving set in. It was time for STOLLEN! More precisely, Wholegrain Christmas Stollen with dried peach + walnuts +orange peel… a healthier version of the German Tea Bread.Wholegrain Xmas Stollen’twas an experiment. Came out quite well. It’s inspired by Meeta’s favorite version, a Date Fig Quark Stollen. Mine is partially whole wheat, partially almond meal and partially APF. It’s not as light as my earlier APF Dresden Stollen, but we are certainly not complaining. This turned out yum if I may so so myself. Once you make your own quark { prep 2 days in advance}, or if you just buy it, it’s an easy bread to throw together.

Wholegrain Xmas Stollen dried peaches + walnuts +orange peelPacked with dried peaches that I picked up in Srinagar this summer, crystallised orange peel {that I made some time ago} and chopped walnuts, it’s a special Christmas bread. Couldn’t add raisins and such as the boy can’t stand them. I have an Xmas fruit cake to make too, and I think it’s gonna be a nut cake as things go. The nuts are still soaking….. que sera sera. Hope I get there in time!Wholegrain Xmas Stollen Either go Meeta’s  baking powder way, or my yeast route, both ways would work well. It’s been raining here in North India the past few days, so the dough didn’t get a chance to rise well. You might get a better ‘rise’ if the weather permits. Let me know if you make this. It’s delicious. Do wrap it and keep it for 2-3 days before slicing. It’s more moist once it matures for a couple of days. Mince sliced beautifully and was moist too.

[print_this]Recipe: Wholegrain Christmas Stollen
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Summary: Wholegrain Christmas Stollen with dried peach + walnuts +orange peel… a healthier version of the German Tea Bread.

Prep Time: 15 minutes
Total Time: 40 minutes plus rising time
Ingredients

  • For the stollen
  • 100g all-purpose flour
  • 100g almond meal
  • 50-100g whole wheat flour
  • 1tsp yeast
  • 50g brown sugar
  • 1 egg
  • 150g dried peaches, chopped
  • 35g crystallised orange peel, chopped
  • 75g walnuts, chopped
  • 35g tutti fruity
  • 1tbsp Grand Marnier {or rum, or honey}
  • 1 vanilla bean, scraped
  • 50g butter, melted
  • 150g quark, well drained {homemade recipe here}
  • For the top
  • 25g butter, melted
  • 25g powdered sugar

Method:

  1. Place the flours, almond meal, yeast and sugar in bowl of food processor and whiz to mix
  2.  Add the chopped fruit, nuts in a bowl wit Grand Marnier and heat in microwave for 30 seconds. Leave to soften slightly while you do the rest.
  3. Place the all purpose flour, 50g of whole wheat flour and almond meal, yeast and sugar in bowl of food processor and whiz to mix.
  4. Add the chopped fruit and nuts, scraped vanilla bean, melted butter, egg and quark and knead to a soft dough. Add more wholewheat flour if the dough is still sticky. Mine was slightly so as I didn’t allow the quark to drain long enough. {You can do this by hand too.}
  5. Shape into a ball and place in a oiled bowl, cover with cling wrap and leave in a warm place for about an hour to rise.
  6. Preheat oven to 200C. Line a baking tin with parchment.
  7. Divide the dough into 1 {or make just one broad loaf}. Shape into a long loaf each. 
  8. Place loaves on the prepared tray and bake for approximately 30 minutes, until light golden brown.
  9. Reduce temperature to 160C, and continue to bake for a further 15 minutes. Tent the top with aluminum foil if it tends to get too dark. {I placed mine on double trays}
  10. As soon as the Stollen is done brush melted butter onto the hot stollen and dust it with the powdered sugar.
  11. Cool then wrap in baking paper or clingwrap and store for a day or to to mature. You can have it warm too if you like, though it might be slightly crumbly.

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