Estonian Kringle

Active time: 15 min
Total time: 1 h 40 min

Ingredients

DOUGH Estonian recipe

  • 30 g sugar
  • 1 lemon, thin peelings of skin only (optional)
  • 120 g milk
  • 30 g butter
  • 15 g fresh yeast
  • 1 egg yolk
  • 300 g bread flour, plus extra for dusting
  • 1 pinch fine sea salt

FILLING

  • 50 g halved walnuts or mixed candied fruit
  • 50 g butter, soft
  • 60 g sugar
  • 2 tbsp ground cinnamon

ICING

  • 20 g egg whites, lightly beaten
  • 50 g icing sugar

Preparation

DOUGH

  1. Place sugar and lemon peel in mixing bowl then grind 15 sec/ speed 10. Scrape down sides of mixing bowl with spatula.
  2. Add milk, butter and yeast then heat 1 min/ 37°C/ speed 2.
  3. Add egg yolk and mix 4 sec/ speed 3.
  4. Add flour and salt then knead 2 min/ dough mode. Tip out, form into a ball and wrap loosely in cling film. Leave to rise in a warm place until doubled in size (approx. 1-2 hours). Meanwhile, prepare filling.

FILLING

  1. Place walnuts in mixing bowl and chop 2 sec/ speed 5. Transfer to a bowl and set aside.
  2. Place butter, sugar and cinnamon in mixing bowl then mix 30 sec/ speed 2.
  3. Preheat oven to 180°C and line a baking tray with baking paper.
  4. When dough has risen, roll out on a floured work surface to a rectangle (approx. 40 cm x 50 cm).
  5. Spread filling thinly over dough then sprinkle with reserved chopped nuts. Roll up lengthwise then cut down middle of roll, but not completely through one end (so strands are connected at top). Twist each half over each other so that the cut side faces up then join ends together to form a circle.
  6. Place on prepared baking tray and bake for 20 minutes (180°C) or until golden brown. Meanwhile, clean and dry mixing bowl then prepare icing.

ICING

  1. Place a small bowl on mixing bowl lid and weigh in egg whites and icing sugar. Remove bowl and mix well.
  2. Remove kringle from oven, transfer to a wire rack then brush with icing. Serve once kringle has cooled.
TIP You can prepare twice the amount of dough to make 2 kringles if desired.
UTENSILS Thermomix parts: Spatula, Measuring cup; Useful items: cling film, baking tray and paper, rolling pin, wire rack, pastry brush.
SERVING SIZE 8 portions.
DIFFICULTY medium.
NUTRITIONAL LEVEL per 1 portion Energy 1398 kJ / 335 kcal; Protein 6 g; Carb 45 g; Fat 14 g; Cholesterol 59 mg; Dietary fibre 2 g.
This recipe is from Vorwerk International.

Banana Cake with Caramel

Thermomix® time: 4 min

Ingredients Banana Cake_TM Angola

  • 200 g butter
  • 200 g sugar
  • 5 eggs
  • 200 g flour
  • 1 tsp baking powder
  • Caramel to grease
  • 6 bananas
  • Cinnamon powder to taste

Preparation

  1. Pre-heat the oven to 180ºC.
  2. Beat butter with the sugar 3 min/ 60ºC/ speed 3.
  3. Add eggs and mix 10 sec/ speed 3.
  4. Add flour, baking powder and emulsify 30 sec/ speed 3.
  5. Grease the cake tin with caramel and line with bananas cut in thin slices.
  6. Pour the mixture into the tin and bake for 30 minutes. Unmold and sprinkle with cinnamon.

 

Strawberry Paris Brest

Thermomix® time: 9 min 50 sec
Total time: 98 min

Ingredients for the crème strawberry-paris-brest

  • 120 g sugar
  • 500 g cream, min. 35% fat

Ingredients for the choux pastry

  • 500 g water
  • 100 g butter
  • 1 tsp sugar
  • ½ tsp salt
  • 300 g flour
  • 6 eggs
  • 70 g powdered sugar to décor
  • 200 g fresh strawberries

Preparation of the crème

  1. Place sugar into mixing bowl and grind 15 sec/ speed 10. Set aside.
  2. Place butterfly whisk, add cream and whisk 1 min/ speed 3.5 slowly pouring sugar. Watch carefully so the cream doesn’t turn into butter. If necessary, whisk more seconds.
  3. Keep in the cold.

Preparation of the choux pastry

  1. Weight flour and set aside.
  2. Place water, butter, sugar and salt into mixing bowl and set 6 min/ 100ºC/ speed 1.
  3. Preheat oven to 180ºC. Line a baking tray with baking paper.
  4. Add flour at one time and mix 20 Sec / Speed 5.
  5. Remove the lid and the mixing bowl and let it cool up to 60ºC (about 10 min).
  6. With the help of a fork whisk the eggs.
  7. Set 1 min 30 Sec/ Speed 7 and slowly pour the eggs through the lid.
  8. With the aid of two spoon make small balls and place them together with the shape that you desire.
  9. Take to oven about 90 min or until the dough is cooked and hut (you can gently touch with your finger).Open the oven and let it cool.
  10. With a serrated knife cut the dough in half lengthwise.
  11. Fill with crème and strawberries, close and sprinkle with sugar.

 

 

Tomato Sorbet

Thermomix® time: 1 min 50 sec
Total time: 4 hours

Ingredients  tomato-sorbet

  • 600 g Maltese tomato
  • 50 g sugar
  • 1 egg white
  • Basil or mint leaves to taste

 

Preparation

  1. Chop tomato 20 sec/ speed 7. Place it in ice cuvettes and place in the fridge for 4 hours.
  2. In the clean dry bowl place sugar and pulverise 10 sec/ speed 10.
  3. Add tomato and whip 1 min/ speed 6. If necessary involve with aid of spatula.
  4. Add egg white and whip more 20 sec/ speed 6.
  5. Decorate with basil or mint leaves.
Tip 1: If you like the taste of the herbs, you can add them on point 3. Tip 2: If you would like to serve this recipe as a starter, replace sugar with salt and add bacon, ham or croutons.

Greek Lemon Ice Cream

Fresh lemon curd (see BCB, page 288) greek-lemon-ice-cream

Ingredients

  • 240 g sugar
  • 3-5 lemons, zest and juice
  • 120 g butter, unsalted, cut into pieces
  • 3 eggs

 

Preparation

  1. Place sugar and zest of 1 lemon into mixing bowl and grind 20 sec/ speed 10.
  2. Add butter, eggs and 150 g lemon juice and cook 20 min/ 90ºC/ speed 2 without measuring cup.
  3. Insert measuring cup and mix 25 sec/ speed 6. Transfer into 2 sterilised jam jars with twist-off lids and close immediately. Allow to cool before serving or storing in the refrigerator.

TIP: Lemon curd keeps in the refrigerator for up to one month. Serve as a spread on toast or scones, as a filling for cakes and tarts, or as a desert, mixed with an equal amount of softly whipped cream and served with biscuits.

 

Lemon Ice Cream

Ingredients

  • 250 g cream
  • 100 g grind sugar (Recipe Chip and Basic Cookbook, page 34)
  • ½ tsp salt
  • 400 g Greek yogurt
  • 15 g lemon juice
  • 10 g anisette
  • 1 tsp cinnamon
  • Peel of 1 orange
  • Loaf tin (30 cm x 12 cm x 10 cm)
  • Baking paper

 

Preparation

  1. Line the loaf tin with baking paper, reserve.
  2. Insert butterfly whisk and whisk the cream 1 min/ speed 3.
  3. Add all ingredients and gently involve 15 sec/ speed 3.
  4. Pour into the loaf tin and put in refrigerator for one hour.
  5. Take it out from the refrigerator and stir with a fork, to avoid crystal formation, place it again in the refrigerator.
  6. After another hour repeat the procedure, stir the lemon curd and pour it over the ice cream.
  7. Make spirals with a fork involving the lemon curd with the ice cream, obtaining drawings with the mixing of the colours of both.
  8. Cover the loaf tin and place it again in the refrigerator for 24 hours.

TIP: Serve with laminated almonds, berries, basil leaves, or other ingredient as you desire.

Coffee Pie

 

Thermomix® time: 15 min
Total time: 4 hours

Ingredients for the dough coffee-pie

  • 125 g butter
  • 300 g Oreo cookies

Ingredients for the cream 

  • 4 gelatine sheets
  • 3 egg yolks
  • 200 g sugar
  • 100 g strong coffee
  • 400 g cream
  • 250 g milk
  • 12 rich tea biscuits

Preparation of the dough

  1. Place the butter into mixing bowl and set 1 min/ 37ºC/ speed 2.
  2. Add cookies and grind 30 sec/ speed 7.
  3. Line very well a pie tin, making the base compact and uniform.
  4. Keep in the fridge.

Preparation of the cream

  1. Cut and soak the gelatine sheets in cold water.
  2. Place yolks and sugar into mixing bowl and whip 25 sec/ speed 4.
  3. Add coffee and milk and set 10 min/ 98ºC/ speed 4. Reserve.
  4. With the clean mixing bowl, place the butterfly and whip the cream 2 min/ speed 3.
  5. Add the cream to the cold mixture prepared at point 3 and involve 10 sec/ speed 3.
  6. Drain the gelatine sheets, add a little of hot water and dissolve it with the help of a fork.
  7. Add some of the cream and mix with the fork.
  8. Place the gelatine within the mixing bowl with the cream and involve 10 sec/ speed 3.
  9. Place the cream on the pie tin and chill for 3 to 4 hours.
  10. Pulverize the biscuits 12 sec/ speed 9 and sprinkle the pie with the toasted coffee beans.

Sponge Cake

Ingredients Sponge Cake

  • 6 eggs
  • 140 g caster sugar
  • ½ tsp best quality vanilla extract
  • 1 lemon
  • 100 g self raising flour
  • 1 pinch salt

Preparation

  1. Preheat oven to 180ºC. Grease a cake tin and set aside.
  2. Insert butterfly whisk. Place egg whites into mixing bowl and whisk 5 min/ speed 3. Pour to a tupperware and set aside.
  3. Clean and dry the mixing bowl, place sugar and lemon zest and grind 20 sec/ speed 9.
  4. Insert butterfly again, add egg whites and vanilla extract and mix 17 sec/ speed 2.
  5. Add the flour and gently mix 13 seg/ speed 2.
  6. Pour into the cake tin and bake for 25 minutes (170ºC) or until a toothpick or skewer in the centre comes out with a few damp crumbs.
  7. Allow to cool and serve.