As a committed sugar-phile, I wanted to developing a fudge that would work well in the Bellini and other thermal cookers. The Bellini doesn’t get to the necessary temperature to make a true fudge so this is a cheat’s version, but it tastes pretty good, all the same.
You could chop and change the flavourings for this fudge – the white chocolate is bland so any stronger flavours will take precedence. Continue reading
This is my first attempt at using rapadura sugar in a recipe. The flavour is certainly much nicer than normal white sugar (it reminded me of eating bonfire toffee on Guy Fawkes Night). The slice freezes well and is great for school lunch boxes or a treat with a cup of tea. Continue reading
I love all things sweet, as evidenced by the size of the dessert tag for this blog. Unfortunately my grumpiness from my current state of broken sleep is not helped by blood sugar spikes and dips, so I’m going to attempt to eat a little healthier. I’m easing into my new regime slowly – I’m still making biscuits, but they’ve got more of the good stuff in them. Continue reading
In the realm of Bellini/ thermal cooker recipes, the following recipe could be considered a cousin of the 30 second orange cake (as the whole lemon is used, skin and all). It’s another David Lebowitz recipe and easily converts to the thermal cooker. The silky lemon topping is divine and its bitterness contrasts beautifully with the rich brittle crust. The original recipe is here. I have made minor changes to the method, which is suitable for making in the Bellini or any other thermal cooker (e.g. Thermomix, ThermoChef, HotMixPro, ThermoBlend etc).
- 140g plain flour
- 50g white sugar
- pinch of salt
- 115g butter
- 1/2 tsp vanilla extract
- 1 lemon (approx 180g)
- 200g white sugar
- 3 tablespoons (45g) lemon juice
- 3 large eggs
- 4 teaspoons corn flour
- pinch of salt
- 45g butter
1. Preheat the oven to 180C.
3. Add 115g butter to the jug. Cook at 100C, Sp2 for 1min 30 sec.
5. Dollop the crust mixture into the lined lamington tin. Use your fingers to push it flat, making sure it goes all the way to the edges. It’s very thin and seems to barely cover the tin, but this is correct.
6. Put the pan in the oven and bake for about 25mins or until golden brown. While it is baking, make the lemon topping.
7. Add the 45g of butter to the jug. Cook on Sp2, 100C for 2 min.
8. Cut off the thicker skin on the top and bottom of the lemon. Cut the lemon into quarters. Remove any visible seeds. Add to the jug (n.b. in the picture below, there’s no butter in this jug because I forgot to melt it before doing the lemons. So just pretend it’s there).
9. Chop the lemons on Sp8 for 8 sec. Scrape down.
10. Add eggs and mix at Sp1, 37C for 1 min (this will warm your eggs to room temp. If you are organised and actually had them at room temp, then you can skip this step and add them with all the other ingredients in Step 10).
11. Add all the other lemon topping ingredients. Blitz on Sp7 for 15 sec then Sp9 for 15 sec. The mixture should be almost smooth.
12. When the crust is cooked, remove it from the oven and reduce the oven temperature to 150C. Pour the lemon topping onto the hot crust and place it back in the oven for 25 min (n.b. mine was ready at 18 min but I may have a hot oven as others reported that it took longer). Check if it is cooked by very gently shaking the pan: if the filling doesn’t jiggle, then it’s set.
13. Leave it to cool completely in the pan. Gently lift the baking paper and slide the slice onto a chopping board. Cut into squares and dust with icing sugar.
This is my second attempt at meringue in the Bellini. It wasn’t a big surprise that it didn’t work at all the first time, as I hadn’t made any effort to read the instructions. This time I read a few different ThermoMix blogs and forums, and eventually devised this method which worked perfectly for me. Continue reading
I discovered David Lebovitz’s writing and recipes last year whilst on an ice cream making binge. He is a pastry chef who lived and worked in the US for most of his life, before living the dream of every middle aged foodie and moving to Paris. His blog is both funny and droolworthy, with recipes ranging from chicken liver pate to Hooters-style onion rings.
This recipe was ripe for a conversion to thermal cookers, as it involves fine chopping and heating part of the batter as well as stirring all the ingredients together. And it makes you feel smugly self satisfied to do all this in one jug and make a mental count of the utensils that you don’t have to wash at the end of your cooking session. Continue reading
These gorgeous little eggs are the sort of thing that look more trouble to make than they are worth – but trust me, they are easy. They are based on this original blog post by the very talented raspberricupcakes. I loved the look of them, but I did think they might be a little too sickening, like Cadbury Cream Eggs. But they are actually quite light and lovely. Continue reading