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Swiss Merengue roll with mocha buttercream

7/11/2014

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Newsflash: after a month of deliberating whether or not to do it, I couldn't resist it any longer: I bought a TM5. I told myself that I didn't need it, that the functions were the same, just digitalized in the TM5. But still....I wanted one as well. Last Tuesday it arrived, my new Thermie. I haven't decided what to do with the old one. Perhaps I will sell it, or else I just let them keep each other company. The more the merrier (me, that is). 

The recipe today is a Swiss roll of merengue. Quite easy to prepare, it's ready within an hour. The merengue is prepared with muscavado sugar; this keeps it quite soft inside, so it's easy to roll and doesn't break. 

Ingredients:

Merengue:
Rectangular baking tray, lightly oiled
5 large eggwhites
pinch of salt
280 gram white muscavado sugar
almond slivers (optional)
Garnish: confectioner's sugar

Mocha buttercream:
110 gram white muscavado sugar
80 gram water
4 egg yolks
1 spoonful granulated coffee
250 gram butter at room temperature

Preheat the oven at 170 degrees Celsius (conventional oven, 150 degrees fan-assisted oven)

Make sure the TM-bowl is clean and free of grease. Place eggwhites and salt in the TM-bowl, use the butterfly and beat the eggwhites in 4 minutes, speed 4 into stiff peaks. During the last minute, add the sugar by the spoonful. Line the baking tray with baking paper and lightly oil the baking paper as well. It's easier to get the merengue out of the baking tray this way.

Pour the merengue into the baking tray. Put almond slivers on top, if you like. Bake it for about half an hour (longer if the temperature of the oven is lower) until the outside is nice and crunchy. The inside will remain a bit soft because of the muscavado sugar, so it's easier to roll it up.

Take merengue out of the oven and put a sheet of baking paper on top and turn it upside down. Peel the first sheet of baking paper from the merengue. The inside of the merengue is facing up. Let merengue cool down.

When the merengue is cooling down, prepare the filling. Place 110 gram white muscavo sugar and 80 gram water in a small saucepan and bring it to a boil. Once the mixture is boiling, don't stir. Let it simmer for 2 or 3 minutes (it will be a little bit syrupy, just a little bit!). Let it cool down a bit.

Place egg yolks and granulated coffee in the (cleaned) TM-bowl, 1 minute speed 4 (no butterfly needed). With the machine still running, pour the sugar in slowly. Add the butter, 30 seconds at speed 4.

Divide 2/3 of the filling evenly on the merengue. Roll merengue up as tight as possible. Garnish the merengue roll with a little confectioner's sugar and pipe rest of filling on top of the merengue roll. Place merengue roll in fridge so filling can stiffen up a bit.

Enjoy!
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Bokkenpootjes (Dutch almond cookies)

1/11/2014

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A cookie (or is it biscuit? I always get confused) from my youth. A few weeks back I saw a photo of these cookies on Pinterest, and I just knew I had to try them for myself. 

They take a bit of time to prepare, but with the Thermomix it's so much easier to make them. Try this lovely chewy cookies for yourself! You won't be disappointed. 

Ingredients:

80 gram almonds
90 gram eggwhites (about 3 eggwhites)
80 gram fine castor sugar
30 gram confectioner's sugar
18 gram (gluten-free for those who need it) flour

100 gram dark chocolate

Filling:
50 gram butter at room temperature
50 gram confectioner's sugar
1 tablespoon instant coffee

Preheat the oven at 180 degrees Celsius (160 degrees fan-assisted)
Line a baking tray with baking paper

Grind the almonds 10 seconds at speed 9 (almond meal).

Clean the TM-bowl and make sure it is greasefree. In case of doubt: put some water in the bowl, add a little bit of vinegar or lemon juice and boil 5 minutes at 100 degrees, speed 1. 

Use the butterfly. Put eggwhites in the bowl and beat in 3 minutes speed 4 until firm peaks. With Thermomix still at speed 4 add castor sugar one spoonful at a time. Fold in the flour, almond meal and confectioner's sugar carefully with spatula.

Put mixture in piping bag and pipe 10 centimeter long straight lines on baking paper. Sprinkle with almond slivers. Bake in oven for 12 minutes. Leave cookies to cool on baking tray for 5 minutes, then transfer them to wire rack to cool down completely.

Meanwhile, prepare the filling. Put butter, confectioner's sugar and instant coffee in TM-bowl, 15 seconds at speed 4. Ready.

Once the cookies have cooled down completely, pipe or spoon filling on top of one cookie and place a second cookie on top. 

Clean the TM-bowl and add chocolate to TM-bowl, 4 seconds at speed 7 to break down the chocolate in smaller pieces. Melt the chocolate, 1 minute at 50 degrees, speed 2. Transfer the chocolate to a small bowl and dip both ends of the cookie in the chocolate.

Enjoy!


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Carrot, tomato and coconut soup

21/9/2014

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Last week I was reading some blogs to find new recipes, when I found this recipe for a lovely healthy soup on Green Kitchen Stories. It is a warm, smooth and creamy carrot soup, spiked with tomatoes, coconut milk, topped with a corn ceviche. The Thermomix is made to prepare soups like these!

Ingredients:
1 tablespoon olive oil
1 onion
2 garlic cloves
1 tablespoon ground turmeric
12 medium size carrots
5 big ripe tomatoes (or a can peeled plum tomatoes)
120 gram water
1 can (400 gram) coconut milk
1 tablespoon veggie stock paste
sea salt and black pepper to taste

Corn ceviche:
The original recipe calls for fresh corn. I couldn't find this in the supermarket so I used canned corn. Tasted quite nice as well.
juice of 1 lime
1 tablespoon olive oil 
sea salt and black pepper to taste.

Ceviche: combine the ingredients for the corn ceviche in a bowl.

Soup:
Put the onion and garlic in the TM-bowl, 5 seconds speed 7. Add the turmeric and olive oil. Heat 3 minutes at 100 degrees, speed 1. Add the carrots and tomatoes and close the lid of the TM-bowl. Chop the carrots and tomatoes 20 seconds at speed 7. Add the water, coconut milk and veggie stock paste. Boil the soup at 100 degrees, speed 1 for 20 minutes. Puree the soup for 30 seconds at speed 9 (put a tea towel over the lid and measuring cup so you won't burn your hands holding the lid and measuring cup). Add sea salt and black pepper to taste.

Garnish the soup with two spoonfuls of the corn ceviche. 
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    Jax | Jacqueline

    Hi everybody! I'm Jacqueline, foodie. I've had my Thermomix for 3,5 years now, and still enjoy every minute in the kitchen with it. So much, that 2 years back I started a blog with Thermomix recipes in Dutch, since the Thermomix is not (yet) very populair in Holland. Since I translate many recipes from German, and convert many 'normal' Dutch recipes for the Thermomix, I think I can add a few Dutch and German recipes to the many Australian ones that can be found on the internet.

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