tag:blogger.com,1999:blog-62750725211217263972024-03-05T17:18:31.668-08:00My Tefal Cuisine Companion JourneyTefal Cuisine Companion Journey. My Tefal Cuisine Companion Journeyhttp://www.blogger.com/profile/15804713040273268951noreply@blogger.comBlogger93125tag:blogger.com,1999:blog-6275072521121726397.post-66322227405258488242020-06-14T03:45:00.000-07:002020-06-14T15:03:56.353-07:00Puff PastryThe Tefal Cuisine Companion is excellent for making buttery pastry, whether it's shortcrust or danish or puff pastry the Cuisine Companion mixes the ingredients in a matter of seconds. I like to make a double batch and freeze half for another time.<br />
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<span style="color: red;">Note</span>: Dice chilled butter in 1&1/2 cm cubes, this can be done the night before and refrigerated.<br />
<span style="color: red;">Note</span>: Place 130 gms water in refrigerator to chill. This can also be done the night before.<br />
<span style="color: red;">Note</span>: Keep a pastry brush handy to brush off excess flour when folding pastry.<br />
<h3>
Puff Pastry</h3>
500 gms Plain Flour<br />
500 gms Chilled Butter diced<br />
130 gms Chilled Water<br />
<br />
Insert Kneading Blade, Stopper in.<br />
Add plain flour and <span style="color: red;">350</span> gms diced butter.<br />
Pulse 15 seconds (I had to gently press down on the handles to stop CC vibrating too much). You should still have some chunks of butter visible.<br />
Remove Stopper.<br />
Start Sp9:35sec adding chilled water through hole in lid until pastry just starts to come together.<br />
Remove pastry and place on floured board or silicone sheet.<br />
Knead lightly for a few seconds to shape into a log.<br />
Roll out to approximately 50cm x 20cm.<br />
Place remaining <span style="color: red;">150</span> gms diced butter over bottom 2/3 of pastry.<br />
Fold top third of pastry over butter then fold bottom third over the top to enclose butter.<br />
Turn the pastry so one open end is facing you. (1/4 turn).<br />
Flatten slightly with your hands and squish together the 2 open ends.<br />
Roll out to approximately 50cm x 20cm.<br />
Fold top third over, then bottom third over the top.<br />
Make 1/4 turn.<br />
Repeat the rolling out, folding and 1/4 turn of the pastry twice more.<br />
Wrap in cling wrap and freeze for 20 minutes.<br />
Remove from freezer.<br />
Repeat the rolling out, folding and 1/4 turns 3 times.<br />
Wrap in cling wrap and freeze 15 minutes.<br />
Repeat the rolling out, folding and 1/4 turns 3 more times.<br />
Wrap in cling wrap and freeze 15 minutes.<br />
Repeat the rolling out, folding and 1/4 turns 3 more times.<br />
The pastry should be well laminated now and ready to use or divided in two and frozen until required.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dPX1u-mdPU89UE_qzrFXeFPKgeYPRJOcjekYPeeDnQ2K7_eUaM-WmVg8H-qv126kN_ChyphenhyphengLtBPGFJ_j4NblQOsTGD_KcmZE5KH0BT8jmMJp3OIYZQSqxbrcjas0A2pyhH6BdtxzaxqM/s1600/IMG_7164.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1196" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dPX1u-mdPU89UE_qzrFXeFPKgeYPRJOcjekYPeeDnQ2K7_eUaM-WmVg8H-qv126kN_ChyphenhyphengLtBPGFJ_j4NblQOsTGD_KcmZE5KH0BT8jmMJp3OIYZQSqxbrcjas0A2pyhH6BdtxzaxqM/s320/IMG_7164.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Folding bottom third over top before 1/4 turn and rolling.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinILWniOybBcOuoFj5sfdf0ifRIPgPMPSqgA3xtxkjNLPU95L7wfMb9J8eExVKS23X68T36pl3b5GBl0bDTPi8DznYhlAhr1LLJBi8Yw6i9iDyvlHgChqik6OrkiLRsKj13_onZ0Gmxj4/s1600/IMG_7163.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1196" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinILWniOybBcOuoFj5sfdf0ifRIPgPMPSqgA3xtxkjNLPU95L7wfMb9J8eExVKS23X68T36pl3b5GBl0bDTPi8DznYhlAhr1LLJBi8Yw6i9iDyvlHgChqik6OrkiLRsKj13_onZ0Gmxj4/s320/IMG_7163.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After freezing and rolling, folding top third towards centre.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUamOTR3Yp7TYt5aP4nGJ2yWvPJAQPIkB-z1rHkSH56FXeTXyAwenqMZhnmy86b8tQIRe8t2sEhVFYZc7So6n1dIawvq7iKfaFrgE3Pd8HZ59r2Wc0UTlh5fXj4pRn-VzzHjmTA3Xoo8/s1600/IMG_7159.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1196" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUamOTR3Yp7TYt5aP4nGJ2yWvPJAQPIkB-z1rHkSH56FXeTXyAwenqMZhnmy86b8tQIRe8t2sEhVFYZc7So6n1dIawvq7iKfaFrgE3Pd8HZ59r2Wc0UTlh5fXj4pRn-VzzHjmTA3Xoo8/s320/IMG_7159.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After rolling the butter will be visible under the surface. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTcW1RWecriHj0MJTtkQQFsNokw3qf8i_6Q51AUc2UdLFke4dsffznJ14dOIKDwNLFZOlXvXcCWHFGZY3dhMfAgjqc-MdqSWKcJPsl0j-t_WNp_JNsmfnv8bOIbXLsNoVxGfYw5kq3SRc/s1600/IMG_7158.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1196" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTcW1RWecriHj0MJTtkQQFsNokw3qf8i_6Q51AUc2UdLFke4dsffznJ14dOIKDwNLFZOlXvXcCWHFGZY3dhMfAgjqc-MdqSWKcJPsl0j-t_WNp_JNsmfnv8bOIbXLsNoVxGfYw5kq3SRc/s320/IMG_7158.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1/4 turn, slightly flattened and edges squished together before rolling.</td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhZPDxn0icvajlliv3x_wh6pveoxo1dgFxQH6LsqTJOXYVacAuAUUtl-7Y8USot0eMQ3aELrSnpIaHZsgeTFNZ6WjnPQK-BfMT5wgwGZFPE_jkdTWnkzYaMV9YLJK_i1yK-IaAvQl3pAU/s1600/IMG_7157.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1196" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhZPDxn0icvajlliv3x_wh6pveoxo1dgFxQH6LsqTJOXYVacAuAUUtl-7Y8USot0eMQ3aELrSnpIaHZsgeTFNZ6WjnPQK-BfMT5wgwGZFPE_jkdTWnkzYaMV9YLJK_i1yK-IaAvQl3pAU/s320/IMG_7157.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption">Folding bottom third of pastry over the top. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZghi5JPiOMPSgOnGh5eiEueK0wy3LjJeytUjCzEtcrjkfYIUJgduvYpV83UoaW4sCW6WugIxa77gFFaAGgbC5jgYuSfreYCl6BDTUuE5IE8wTm1MK1IQjW3ONvzdtY5Eumsmgfg79NT0/s1600/IMG_7156.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1196" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZghi5JPiOMPSgOnGh5eiEueK0wy3LjJeytUjCzEtcrjkfYIUJgduvYpV83UoaW4sCW6WugIxa77gFFaAGgbC5jgYuSfreYCl6BDTUuE5IE8wTm1MK1IQjW3ONvzdtY5Eumsmgfg79NT0/s320/IMG_7156.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Folding top third of pastry over butter.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Placing 150 gms butter over bottom 2/3 of pastry.</td></tr>
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First roll approximately 55cm x 25cm.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwmevwDOJPGZy07wVkRsj8BsAL76RPMfgOERLni6ijpKHkHzUtnrdSCbawqZ3mUI7Pj38NeSYihqgDJhyphenhyphenDfgWFcI8WG83Y0YBZIWGaoC17cLtzfIR9Tl6Pi_yh6Us4fRwFRV7QP-tuIc0/s1600/IMG_7151.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1196" data-original-width="1600" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwmevwDOJPGZy07wVkRsj8BsAL76RPMfgOERLni6ijpKHkHzUtnrdSCbawqZ3mUI7Pj38NeSYihqgDJhyphenhyphenDfgWFcI8WG83Y0YBZIWGaoC17cLtzfIR9Tl6Pi_yh6Us4fRwFRV7QP-tuIc0/s320/IMG_7151.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pastry just coming together in Cuisine Companion bowl.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijt0kA8v2076Bli6rQTcZ9cpaHnr70dgzKymF7pWEziufwr4uAgipV6i6aCMFqMF6KATrxvY_cVz_AobA7JR0oikMTbkCZNYcYDxSOJlcI4jPIcaXWxJRKtVJC8d4QvU0nAPHtreYfgyM/s1600/IMG_7146.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1196" data-original-width="1600" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijt0kA8v2076Bli6rQTcZ9cpaHnr70dgzKymF7pWEziufwr4uAgipV6i6aCMFqMF6KATrxvY_cVz_AobA7JR0oikMTbkCZNYcYDxSOJlcI4jPIcaXWxJRKtVJC8d4QvU0nAPHtreYfgyM/s320/IMG_7146.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butter diced into 1&1/2 cm cubes.</td></tr>
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My Tefal Cuisine Companion Journeyhttp://www.blogger.com/profile/15804713040273268951noreply@blogger.com0tag:blogger.com,1999:blog-6275072521121726397.post-92066766825263760292020-03-07T18:36:00.002-08:002020-03-07T18:36:42.064-08:00BoscaiolaThis is an easy one pot pasta recipe that can be served straight from the pot served with grated cheese and garnished with herbs or once completed in the Tefal Cuisine Companion the boscaiola can be placed in an ovenproof casserole, sprinkled with cheese and baked until golden. If you have the slicer attachment the mushrooms can be placed sideways in the feeding tube and evenly sliced in a matter of seconds.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgCQdwO8ikhCaESY1aReqF8F7SgoPhxU_WQ3ovzmxhv7VAP3WPUcBRl4jqhillKHoVWaMQBqdVHhG3bHPnKC_a55nDri1WUSrodZWifONVocUgy-sn5sB5Ay4UexF9NkyliXIKALYoHAM/s1600/IMG_6636.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1196" data-original-width="1600" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgCQdwO8ikhCaESY1aReqF8F7SgoPhxU_WQ3ovzmxhv7VAP3WPUcBRl4jqhillKHoVWaMQBqdVHhG3bHPnKC_a55nDri1WUSrodZWifONVocUgy-sn5sB5Ay4UexF9NkyliXIKALYoHAM/s640/IMG_6636.JPG" width="640" /></a></div>
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1 tblspn Olive Oil<br />
1 small Onion peeled and quartered<br />
2 cloves Garlic<br />
Chilli (optional)<br />
275 gms Ham or Bacon diced<br />
350 gms Mushrooms sliced (I used slicer blade H)<br />
100 gms Vegetable Stock<br />
290 gms (300 mls) Cream<br />
230 gms Pennette<br />
Salt and Pepper<br />
10 gms Parsley chopped<br />
Herbs of choice<br />
Pecorino or Parmesan cheese<br />
Insert Ultrablade<br />
Add onion, garlic and chilli if using.<br />
Turbo 5 sec. scrape down sides of bowl with spatula. Repeat Turbo 5 sec. and scraping bowl twice more or until ingredients are finely chopped.<br />
Insert Stirring Blade<br />
Add oil.<br />
Slow Cook P1:5mins<br />
Add ham or bacon.<br />
Slow Cook P1:5mins<br />
Add sliced mushrooms.<br />
Slow Cook P2:8 to 10mins or until wilted.<br />
Add stock, cream, pennette and seasonings.<br />
Stir through with spatula.<br />
Slow Cook P2:15mins or until pasta is aldente.<br />
Remove Stirring Blade.<br />
Stir through chopped parsley.<br />
Garnish with herbs of choice.<br />
Serve with grated Pecorino or Parmesan.My Tefal Cuisine Companion Journeyhttp://www.blogger.com/profile/15804713040273268951noreply@blogger.com0tag:blogger.com,1999:blog-6275072521121726397.post-27732612735651927152019-12-01T21:16:00.002-08:002019-12-01T21:16:44.058-08:00Impossible Salmon PieThis is one of those quick impossible pie recipes for dinner on busy nights. The Mini Bowl chops the onions and herbs and the Tefal Cuisine Companion combines all the ingredients in no time.<br />
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<br />
<br />
<br />
1 onion quartered<br />
1/4 cup Parsley<br />
4 Eggs<br />
125 gms Butter softened<br />
80 gms Plain Flour<br />
1/2 teaspoon Baking Powder<br />
2 cups Milk<br />
1 x 200 gms can Salmon, drained and flaked<br />
1/2 cup Cheese grated<br />
Salt and Pepper<br />
<br />
Grease 25 cm ovenproof pie plate<br />
Preheat oven 160 deg.<br />
<br />
Insert Mini Bowl<br />
Add onion and parsley.<br />
Sp11: until onion and parsley are finely chopped, scrape mini bowl with spatula as required.<br />
<br />
Insert Kneading Blade. Stopper in.<br />
Add eggs, butter, flour and baking powder.<br />
Sp10:until smooth.<br />
Add all other ingredients including chopped onion and parsley.<br />
Sp7:until combined. Scrape bowl with spatula as required.<br />
<br />
Pour mixture into prepared pie plate.<br />
Bake 1 hour or until mixture is firm and golden.<br />
<br />
<br />
<br />My Tefal Cuisine Companion Journeyhttp://www.blogger.com/profile/15804713040273268951noreply@blogger.com0tag:blogger.com,1999:blog-6275072521121726397.post-57952845140971687002019-11-03T21:53:00.002-08:002019-11-03T21:53:58.941-08:00Blackberry Ripple Cheesecake Icecream This is my all time favourite ice cream, it combines my love of cheesecake and all things berry and is the perfect creamy frozen treat for summer. The Tefal Cuisine Companion prepares the coulis and mixes the ice cream to perfection. I've used frozen blackberries but other frozen berries can be used if preferred.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ7N608ZTYdRgk4jN1bj0G1hM8g7mvenFUUeHxXvsshM8UvMEg8QgfZMaY4eJzpoFM5IKZKPWZWUa2UAxksujQhFETG-97WXatePQczwu4nRZqEE9wM4y4YANUOwAQwkKpUqu0WAQs_6c/s1600/IMG_6345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1394" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ7N608ZTYdRgk4jN1bj0G1hM8g7mvenFUUeHxXvsshM8UvMEg8QgfZMaY4eJzpoFM5IKZKPWZWUa2UAxksujQhFETG-97WXatePQczwu4nRZqEE9wM4y4YANUOwAQwkKpUqu0WAQs_6c/s400/IMG_6345.JPG" width="347" /></a></div>
<br />
<h3>
Ingredients </h3>
250 gms frozen Blackberries<br />
200 gms Sugar<br />
20 gms Water<br />
250 gms chilled Cream Cheese<br />
395 gms Condensed Milk<br />
300 mls Thickened Cream<br />
1/2 teaspoon Vanilla Bean Paste with seeds<br />
<h3>
Blackberry Coulis</h3>
Insert Ultrablade. Stopper out.<br />
Add blackberries, sugar and water.<br />
Sp3:120deg:18mins<br />
Push mixture through fine mesh sieve placed over small bowl to remove seeds and set aside stirring from time to time whilst making cheesecake ice cream.<br />
<br />
Wash and dry CC bowl, wipe lid with dampened paper towel.<br />
<h3>
Cheesecake Icecream </h3>
Insert Kneading Blade. Stopper out.<br />
Add cream cheese<br />
Sp10:1min or until smooth scraping bowl with spatula as required.<br />
Add condensed milk and vanilla bean paste.<br />
Sp10:1min 15sec or until smooth scraping bowl and around Blade with spatula every 15 seconds.<br />
Insert Whisk. Stopper out.<br />
Add cream.<br />
Sp7:1min 30sec or until thickened. Time will depend on how fresh your cream is. Start checking after 1 minute.<br />
Empty mixture into freezer safe ice cream container.<br />
Stir blackberry coulis and place dollops of sauce over ice cream mixture. (I only used 3/4 of the sauce).<br />
Swirl through ice cream with blunt knife and freeze for 24 hours.My Tefal Cuisine Companion Journeyhttp://www.blogger.com/profile/15804713040273268951noreply@blogger.com0tag:blogger.com,1999:blog-6275072521121726397.post-78653959757457584382019-11-01T22:57:00.000-07:002019-11-16T01:26:14.030-08:00Raspberry Chambord Jelly Chocolates These Chambord and raspberry jelly filled chocolates would make a lovely home made gift for someone special. They are quick and easy to make in the Tefal Cuisine Companion, most of the time taken is waiting for things to set. It is important to use a good quality chocolate with a high cocoa butter content to get the best results. Makes 45.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnlbV-rCEGtFBiKhyphenhyphenW-AyQ_z2_CKcQyGRgPyuFvvtBZ34wal-N55Z3XggR2rX3vRwFrFF1vY4ZNYVsLz6pLuBQn5VrYKz9SYJD6zWj94HkmrvPJ-QtqWX3nEV-EG6NQPGrJvVnTHSRSQk/s1600/IMG_6311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1156" data-original-width="1600" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnlbV-rCEGtFBiKhyphenhyphenW-AyQ_z2_CKcQyGRgPyuFvvtBZ34wal-N55Z3XggR2rX3vRwFrFF1vY4ZNYVsLz6pLuBQn5VrYKz9SYJD6zWj94HkmrvPJ-QtqWX3nEV-EG6NQPGrJvVnTHSRSQk/s400/IMG_6311.JPG" width="400" /></a></div>
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<br />
<span style="color: red;">Note: </span><span style="color: red;">Freeze</span><span style="color: red;"> </span><span style="color: red;">your</span><span style="color: red;"> </span><span style="color: red;">chocolate</span><span style="color: red;"> </span><span style="color: red;">moulds</span><span style="color: red;"> </span><span style="color: red;">overnight</span><span style="color: red;">.</span><br />
<span style="color: red;">Note</span>: I used 45% cocoa chocolate. 70% cocoa would work well too and make them a little less sweet.<br />
<span style="color: red;">Note</span>: Tempered chocolate starts to set at room temperature so you must work quickly. You can gently reheat your chocolate if needed.<br />
<span style="color: red;">Things</span> <span style="color: red;">you</span> <span style="color: red;">will</span> <span style="color: red;">need</span>: 3 (15 hole) silicone chocolate moulds, large plate, large metal spatula and 2 small squeeze sauce bottles or small jugs with a lip for pouring.<br />
<h3>
Chambord Raspberry Filling</h3>
<div>
4 Gelatine Leaves<br />
200 gms frozen Raspberries<br />
85 gms Water<br />
85 gms Chambord Liqueur<br />
60 gms Caster Sugar<br />
<br />
Place gelatine leaves in water to soak.<br />
<br />
Insert Ultrablade. Stopper out.<br />
Add frozen raspberries, water, Chambord and caster sugar<br />
Sp3:70deg:2mins or until sugar has dissolved.<br />
Sp3:95deg:3min 30sec.<br />
Squeeze excess water from gelatine leaves and add to bowl with raspberry mixture.<br />
Sp4:50sec.<br />
Strain mixture to remove seeds through fine mesh sieve into heatproof jug.<br />
Leave until room temperature. Do not refrigerate.<br />
<br />
<br />
<h3>
Tempered Chocolate </h3>
</div>
<div>
400 gms good quality Chocolate broken into squares divided </div>
<div>
Insert Stirring Blade. Stopper out.</div>
<div>
Add 280 gms chocolate.</div>
<div>
Sp3:60deg:4 to 5 mins or until melted.</div>
<div>
Add remainder 120 gms chocolate.</div>
<div>
Sp5:2min 30sec only. Remove any chocolate that hasn't melted.<br />
Have a large plate ready to catch the excess chocolate and a large metal spatula<br />
Pour the tempered chocolate into a small squeeze bottle or small jug with a pouring lip and slightly overfill each hole in your chilled mould.<br />
Once filled hold the mould about 15cm over the large plate, turn upside down for 20 seconds to let the excess chocolate pour out. Turn upright and run a metal spatula over the top of the mould to remove any excess chocolate sitting on the top. Place the excess chocolate back into the squeeze bottle. Repeat with remaining moulds.<br />
Refrigerate the filled moulds until chocolate has set.<br />
<br />
The remaining chocolate can now be poured into microwave safe bowl to be melted on gentle heat if necessary to pour over the top of the chocolates after filling has set.<br />
<br />
Pour room temperature raspberry filling into squeeze bottle and fill chocolate shells to within 2mm of the top. Refrigerate until set.<br />
Once filling is set, gently melt the remaining chocolate on very low setting in microwave if necessary and pour into squeeze bottle and slightly overfill each filled chocolate. Run a large metal spatula over the top to remove excess chocolate. Refrigerate until set.<br />
<br />
Remove chocolates from silicone moulds by gently popping them out.<br />
<br />
<br /></div>
<div>
<br /></div>
My Tefal Cuisine Companion Journeyhttp://www.blogger.com/profile/15804713040273268951noreply@blogger.com0tag:blogger.com,1999:blog-6275072521121726397.post-85119894187668018782019-10-12T22:41:00.003-07:002019-12-22T14:43:04.424-08:00Creme de Menthe Cheesecake Slice I love using liqueurs in my cooking and I particularly like mint flavours. This Creme de Menthe cheesecake slice has a Tim Tam biscuit base and a Creme de Menthe jelly topping. The Tefal Cuisine Companion has helped me prepare the biscuit base and the cheesecake filling. The jelly topping can also be made in the Cuisine Companion but I found it easier to mix the ingredients in a glass bowl. I've used Tim Tam biscuits but you can substitute with any biscuit you desire.<br />
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<span style="color: red;">Note</span>: I used the Mini Bowl to crush the biscuits but you can use the Kneading Blade inserted in the Cuisine Companion to pulse the biscuits until finely crushed then add melted butter and select Speed 6 until combined.<br />
<h2>
Biscuit Base</h2>
<div>
Line a 30 x 20 cm slice tin with baking paper extending the paper over the long sides of tin to help remove slice when ready.</div>
<div>
330 gms Tim Tam Biscuits or biscuits of choice</div>
<div>
50 gms Butter Melted</div>
<div>
Place half the biscuits in Mini Bowl and pulse until crushed . Remove crushed biscuits to separate bowl, repeat with remaining biscuits and add melted butter stirring with metal spoon until combined.</div>
<div>
Press the biscuit mixture into prepared tin and refrigerate.</div>
<div>
<br />
<h3>
Cheesecake Mixture</h3>
</div>
<div>
70 gms Creme de Menthe<br />
10 gms gelatine powder<br />
250 gms cream cheese<br />
395gm condensed milk<br />
300 mls thickened cream<br />
1/4 teaspoon peppermint essence or to taste (optional)<br />
<br />
Pour Creme de Menthe into a small heatproof bowl, microwave on medium high until boiling (this will only take a few seconds) remove from microwave and start stirring vigorously with fork, add gelatine quickly and keep stirring until gelatine dissolves. Set aside stirring regularly until cooled to room temperature. If the mixture starts to thicken, microwave for a few seconds on low setting until liquid and stir until room temperature again.<br />
<br />
Insert Kneading Blade<br />
Add cream cheese, Speed 11 until smooth, scraping down sides with spatula every 10 seconds.<br />
Add condensed milk, Speed 10 until fully combined, scraping down sides and around blade with spatula every 10 seconds.<br />
Insert Whisk.<br />
Add cream.<br />
Speed 7 for 1 min 30 sec or until mixture thickens, scraping down sides of bowl with spatula every 20 seconds.<br />
Add combined Creme de Menthe and gelatine mixture.<br />
Speed 6 for 15 seconds.<br />
Taste and add peppermint essence if using,<br />
Speed 6 for 5 seconds<br />
Remove whisk, give a light stir with spatula and pour onto biscuit base.<br />
Refrigerate until set.<br />
<br />
<h3>
Jelly Layer</h3>
<div>
285 gms Boiling Water</div>
<div>
25 gms Caster Sugar </div>
<div>
15 gms Gelatine </div>
<div>
130 gms Creme de Menthe </div>
<div>
<br /></div>
<div>
Place boiling water into heatproof bowl. Add sugar and stir with metal spoon until dissolved.</div>
<div>
Stir water and dissolved sugar vigorously with fork, add gelatine and continue to stir until combined.</div>
<div>
Strain mixture through fine wire mesh sieve into heatproof jug or bowl. Add Creme de Menthe and stir to combine. Refrigerate 45 minutes or until jelly thickens slightly and pour over cheesecake layer.</div>
<div>
Refrigerate 2-3 hours until set.</div>
<div>
Decorate as desired.</div>
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My Tefal Cuisine Companion Journeyhttp://www.blogger.com/profile/15804713040273268951noreply@blogger.com0tag:blogger.com,1999:blog-6275072521121726397.post-3036204370222743032019-09-23T02:32:00.002-07:002019-09-23T03:12:34.099-07:00Savoury Soda BreadI love a savoury bread and I especially love a bread that requires no proving or kneading and can be ready within an hour to serve with a homemade soup for lunch or served warm spread with butter for afternoon tea. This bread has cheese and spring onions added to the dough but anything can be added, for example olives, cooked bacon, jalapeños or herbs and spices. The Tefal Cuisine Companion mixes all the ingredients in under 2 minutes and baking only takes 30 minutes. I have used<br />
wholemeal and plain flour but all plain flour or bread flour can be used.<br />
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<br />
Makes 1 small cob.<br />
<br />
Preheat oven 220 degrees. Line a baking sheet with baking paper.<br />
<h4>
Ingredients </h4>
<div>
100 gms Wholemeal Flour</div>
<div>
175 gms Plain Flour</div>
<div>
3 gms Salt</div>
<div>
7 gms Baking Powder</div>
<div>
45 gms Butter softened and diced </div>
<div>
200 gms Buttermilk </div>
<div>
5 gms Sugar </div>
<div>
60 gms Spring Onions or brown onion chopped finely</div>
<div>
45 gms Cheddar cheese grated</div>
<div>
Extra Buttermilk for brushing on top of dough before baking</div>
<h4>
Method</h4>
<div>
Insert Kneading Blade. Stopper out.</div>
<div>
Add all ingredients in order listed except extra buttermilk.</div>
<div>
Pastry P1: 1 min 30 sec or until mixture starts to form a ball. Scrape bowl with spatula as required.</div>
<div>
Remove dough from bowl and shape into a cob by rolling dough between your hands.</div>
<div>
Place on paper lined baking tray and flatten to 5 cm high.</div>
<div>
Brush top with extra buttermilk.</div>
<div>
Place in preheated oven and reduce temperature to 210 degrees.</div>
<div>
Bake 25-30 minutes or until dark golden and cooked through.</div>
<div>
Place on wire cooling rack until warm.</div>
<div>
Serve spread with butter if desired.</div>
<div>
<br /></div>
<div>
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My Tefal Cuisine Companion Journeyhttp://www.blogger.com/profile/15804713040273268951noreply@blogger.com0tag:blogger.com,1999:blog-6275072521121726397.post-56249630541696142742019-09-06T14:32:00.001-07:002019-11-01T17:35:31.547-07:00Creme de Menthe Liqueur TrufflesThese Liqueur Truffles are coated in tempered chocolate and are a delightful home made gift for someone special or a treat for yourself. Both the truffle mixture and tempered chocolate are easily made in the Tefal Cuisine Companion and you can use any liqueur you desire. I have used Creme de Menthe today but have used different liqueurs in the past, I have even soaked glacé cherries and Morello cherries in Brandy, drained them thoroughly and encased them in the truffle mixture before coating in tempered chocolate.<br />
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<br />
<span style="color: red;">Note</span>: I used 45% cocoa chocolate for the truffles and coating.<br />
<span style="color: red;">Note</span>: To dip truffle balls in chocolate I used a fork and scraped any chocolate clinging under the fork with a small metal spatula before sliding the coated truffle off the fork with the spatula onto paper lined baking tray. Any excess chocolate attached to the truffles I broke off when set.<br />
<span style="color: red;">Note</span>: Tempered chocolate starts to set at room temperature so you must work quickly when dipping the Truffles in the chocolate. You can gently reheat your chocolate if needed.<br />
<h3>
Truffle Mixture</h3>
<div>
300 gms Chocolate broken into squares </div>
<div>
180 gms Thickened cream </div>
<div>
50 gms Creme de Menthe or to taste</div>
<div>
Insert Stirring Blade. Stopper out.</div>
<div>
Add chocolate.</div>
<div>
Sp3:60deg:4 to 5 min or until chocolate has melted.</div>
<div>
Start Sp8:30sec. adding cream then Creme de Menthe through hole in lid.</div>
<div>
Remove blade and stir mixture through with spatula.</div>
<div>
Place in a small bowl and refrigerate until firm.</div>
<div>
When firm roll into balls and place on paper lined baking tray. </div>
<div>
I weighed my truffle balls and got 22 at 20 gms each.</div>
<div>
Refrigerate until firm.<br />
<br /></div>
<div>
<br /></div>
<h3>
Tempered Chocolate </h3>
<div>
400 gms Chocolate broken into squares divided </div>
<div>
Insert Stirring Blade. Stopper out.</div>
<div>
Add 280 gms chocolate.</div>
<div>
Sp3:60deg:4 to 5 mins or until melted.</div>
<div>
Add remainder 120 gms chocolate.</div>
<div>
Sp5:2min 30sec only</div>
<div>
Remove any unmelted chocolate squares and place melted chocolate in heatproof bowl.</div>
<div>
Dip Truffles in chocolate and place on paper lined baking tray to set.</div>
<div>
<br /></div>
<br />My Tefal Cuisine Companion Journeyhttp://www.blogger.com/profile/15804713040273268951noreply@blogger.com0tag:blogger.com,1999:blog-6275072521121726397.post-26955801497650269082019-06-08T02:24:00.000-07:002020-05-25T00:11:15.373-07:00Lime, Chocolate and Chilli CheesecakeRecently I had some limes and a packet of Tim Tams to use up so I made a creamy lime cheesecake with a Tim Tam biscuit base. I added a hint of chilli to the biscuit base and the result was a lime, chocolate and chilli cheesecake that has been a great success with my neighbours and family. The Tefal Cuisine Companion crushed the biscuits and mixed the cheesecake mixture to a beautiful smooth and creamy texture.<br />
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<div>
<br />
20 cm Springform Pan</div>
<div>
200 gms Tim Tam Biscuits</div>
<div>
30 gms Butter melted</div>
<div>
Pinch Cayenne Pepper or to taste</div>
<div>
1/4 cup Boiling Water</div>
<div>
10 gms Gelatine Powder </div>
<div>
250 gms Cream Cheese chilled and diced</div>
<div>
395 gms Condensed Milk </div>
<div>
85 gms Lime Juice strained (about 3-4 small limes)</div>
<div>
600 mls Thickened Cream<br />
10 drops Green Liquid Food Colouring (optional)</div>
<div>
<h4>
Biscuit Layer</h4>
</div>
<div>
Insert Kneading Blade. Stopper in.</div>
<div>
Add Biscuits.</div>
<div>
Sp12:1min 30sec or until crushed.</div>
<div>
Place crushed biscuits into glass or plastic mixing bowl.</div>
<div>
Stir in cayenne pepper.</div>
<div>
Add melted butter and stir through biscuits until well combined and moist.</div>
<div>
Press mixture into the base of springform pan and refrigerate.<br />
<br /></div>
<div>
Rinse Kneading Blade and CC bowl in cold water and dry thoroughly with paper towelling.<br />
<br />
<br /></div>
<div>
<h4>
Cheesecake Layer</h4>
<span style="text-align: center;">Pour boiling water into small heatproof bowl, start stirring vigorously with fork, add gelatine quickly and keep stirring until gelatine dissolves. Set aside stirring occasionally until cooled to room temperature.</span><br />
<span style="text-align: center;"><br /></span></div>
<div>
Insert Kneading Blade<br />
Add cream cheese, Speed 11 until smooth, scraping down sides of bowl with spatula every 15 seconds.<br />
Add condensed milk, Speed 10 until fully combined, scraping down sides of bowl and around blade with spatula every 15 seconds.<br />
Insert Whisk.<br />
Add lime juice, cream and green liquid food colouring.<br />
Speed 7 for 1 to 2 mins or until mixture thickens. Scrape down sides with spatula every 20 seconds.<br />
Start Speed 6 for 15 seconds whilst pouring gelatine mixture through hole in lid.<br />
Remove whisk, give a light stir with spatula and pour onto biscuit base.<br />
Refrigerate until set.<br />
Decorate as desired.<br />
<br />
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My Tefal Cuisine Companion Journeyhttp://www.blogger.com/profile/15804713040273268951noreply@blogger.com0tag:blogger.com,1999:blog-6275072521121726397.post-59107078638742545422019-04-27T14:21:00.001-07:002019-04-27T14:21:23.340-07:00Butter CakeThis recipe produces a light, delicate and fluffy buttercake unlike some buttercakes which can be dense and a bit dry. I think it's a cross between a sponge and a buttercake which lends itself to being filled with cream and topped with buttercream or ganache, made into a multi layered cake or just left plain.<br />
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<br />
<span style="color: red;">Note</span>: I've used eggs from an 800 gm carton of 12 eggs.<br />
<span style="color: red;">Note</span>: If making lamingtons use 5 eggs, 250 gms Butter, 250 gms Caster Sugar, 250 gms Self Raising Flour and 1 & 1/4 tspns Baking Powder<br />
<br />
Pre heat oven 160 deg fan forced. Grease and paper line 20cm round baking tin or swiss roll tin if making a multi layered cake or lamingtons.<br />
<br />
4 Eggs<br />
200 gms Butter softened and diced<br />
200 gms Caster Sugar<br />
200 gms Self Raising Flour<br />
5 gms Baking Powder<br />
<br />
Insert Kneading Blade<br />
Add eggs<br />
Sp5:10sec<br />
Add all other ingredients in order listed<br />
Sp6:15sec to combine ingredients<br />
Sp11:1min 30 or until mixture is smooth, scraping bowl with spatula as required<br />
<br />
Spoon mixture into baking tin and smooth surface with spatula.<br />
<br />
Bake 25-30 mins or until done when tested. I baked in a Swiss roll tin for 28 minutes. A cake tin will take a little bit longer.<br />
<br />
Cool on wire rack.<br />
<br />
Decorate as desired.<br />
<br />My Tefal Cuisine Companion Journeyhttp://www.blogger.com/profile/15804713040273268951noreply@blogger.com1tag:blogger.com,1999:blog-6275072521121726397.post-50341554678001903652019-03-09T23:41:00.002-08:002020-01-16T13:56:08.361-08:00Cream Puffs <div style="text-align: justify;">
Choux pastry is very versatile and so simple to make in the Tefal Cuisine Companion. This recipe uses 2 eggs and makes 12 to 16 small cream puffs. You can double the recipe, adjusting the mixing times as required if you want to make more puffs or to make eclairs. I've filled my cream puffs with Creme Diplomat and blackberry jam and topped with melted chocolate. Before baking I lightly sprayed water over the choux pastry to stop the pastry drying out too quickly in the oven and this helped the choux pastry to puff up more and the centres to cook.<br />
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<span style="color: red;">Note</span>: Add beaten eggs 1/4 at a time until mixture is smooth, thick and glossy. You may not need all<br />
of the egg.</div>
<div style="text-align: justify;">
<br /></div>
60 gms Plain Flour<br />
15 gms Cornflour<br />
60 gms Unsalted Butter diced<br />
5 gms Caster Sugar<br />
2 gms Salt<br />
110 gms Water<br />
2 Eggs lightly beaten with fork<br />
<br />
Preheat oven to 200 degrees. Line a baking sheet with baking paper.<br />
<br />
Sift flour and cornflour together and set aside.<br />
Insert Kneading Blade. Stopper out.<br />
Add butter, sugar, salt and water.<br />
Sp3:90deg:4mins or until mixture boils.<br />
Add sifted flours.<br />
Sp6:1min.<br />
Remove lid and let rest 5 mins.<br />
Replace lid.<br />
Sp6:30sec.<br />
Start Sp:7 adding 1/4 of the beaten eggs through hole in lid, mix 15 sec before adding the next 1/4 of beaten egg, mix another 15 sec before adding another 1/4 of beaten egg and mix a further 15 sec. Check if pastry is smooth, thick and glossy. If not, add the remainder of the beaten eggs and mix 15 sec.<br />
Pipe rounds onto prepared baking sheet, lightly spray with water and bake 20 minutes or until a dark golden brown. DO NOT OPEN OVEN DOOR whilst puffs are baking.<br />
<br />
Pierce cooked puffs with a skewer to release steam and place on cooling rack to cool.<br />
Fill and decorate as desired.<br />
If using Creme Diplomat, slice puffs in half, pipe creme diplomat onto bottom layer and refrigerate until firm before placing tops of puffs over the filling.<br />
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<br />
<h2>
Creme Diplomat </h2>
245 gm Thickened Cream<br />
270 gms Milk<br />
1 teaspoon pure Vanilla Extract<br />
80 gms Caster Sugar<br />
40 gms Cornflour Sifted<br />
4 Egg Yolks<br />
200 gms Thickened Cream extra<br />
Insert Whisk. Stopper in.<br />
Add 245gms thickened cream, milk, vanilla extract, caster sugar and cornflour.<br />
Sp8:1min 30sec.<br />
Add egg yolks.<br />
Sp8:30sec.<br />
Set Dessert: 6-7mins or until custard has thickened. Stopper out.<br />
Place custard in heatproof bowl, cover with cling wrap pushing cling wrap onto surface to prevent skin forming and place in refrigerator to chill.<br />
Whip extra Thickened Cream until stiff peaks form (I used a stand mixer. If using CC to whip cream, wash bowl and whisk after whipping cream, rinse in cold water and dry thoroughly).<br />
Insert Ultrablade. Stopper out.<br />
Add chilled custard.<br />
Sp8:15sec or until custard is smooth. Scraping bowl with spatula as required.<br />
Insert Whisk. Stopper out.<br />
Add 1/3 quantity of whipped cream.<br />
Sp5:5sec. Repeat twice with remaining cream.<br />
Remove whisk and fold through any unmixed cream with spatula.<br />
Refrigerate until firm enough to pipe.<br />
If using to fill cakes or slices, pipe or spread Creme Diplomat onto bottom layer of cake or slice and refrigerate until firm before topping with top layer of cake or slice.<br />
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<br />My Tefal Cuisine Companion Journeyhttp://www.blogger.com/profile/15804713040273268951noreply@blogger.com0tag:blogger.com,1999:blog-6275072521121726397.post-45539190405273807032019-02-27T00:47:00.000-08:002019-02-27T06:41:23.637-08:00Flourless Chocolate Bundt CakesThese gluten and nutmeal free chocolate bundt cakes are the most delightful moist, dense chocolate cakes I've ever tasted. There are only 3 ingredients, eggs, chocolate and butter and the Tefal Cuisine Companion whips the batter to perfection in a matter of minutes. The cakes are cooked in a Bain Marie which gives them the most light texture and they're perfect to serve with whipped cream and fresh berries for dessert or afternoon tea.<br />
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<br />
<span style="color: red;">Note</span>: I used a mixture of 45% cocoa and 70% cocoa chocolate to give a perfect chocolate balance, neither too sweet nor too bitter.<br />
<span style="color: red;">Note</span>: I use eggs from an 800 gm carton of 12 eggs.<br />
<span style="color: red;">Note</span>: It's important to use good quality Cooking Chocolate. Plaistowe or Cadbury<br />
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Place oven rack one level down from centre. Preheat oven 160 deg fan forced. Generously grease 4 mini bundt tins and place bundt tins in baking tin measuring approximately 30cm x 20cm.<br />
<h3>
Flourless Chocolate Cake Batter</h3>
4 large Eggs placed in warm water for 7 minutes<br />
180 gms 45% cocoa Cooking Chocolate (Plaistowe, Cadbury or Nestle)<br />
50 gms 70% cocoa Cooking Chocolate (Plaistowe, Cadbury or Nestle)<br />
115 gms Butter softened<br />
<br />
Insert Whisk. Stopper out.<br />
Add eggs<br />
Sp8:10mins<br />
Whilst eggs are beating place chocolates in microwave safe glass bowl and melt in microwave on med/low temp and then add very softened butter and stir to combine. Set aside stirring from time to time.<br />
After eggs have completed beating.<br />
Start Sp4:30sec pouring combined melted chocolate and butter mixture through hole in lid.<br />
Remove whisk and gently fold through with spatula.<br />
Pour batter evenly into prepared mini bundt tins.<br />
Place in preheated oven and carefully pour boiling water up to 3/4 of the height of the baking tin.<br />
Bake 20-25 mins or until tops of cakes are firm to the touch.<br />
Remove bundt tins from Bain Marie and leave for 10 mins on cooling rack before turning out to cool completely. Cakes will settle whilst cooling.<br />
Decorate as desired.<br />
I left my cakes to cool, then refrigerated for 1/2 hour before spooning chocolate glaze over cakes, decorating with whipped cream, chocolate curls and serving with raspberries.<br />
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<h3>
Chocolate Glaze</h3>
<div>
170 gms 45% cocoa Cooking Chocolate </div>
<div>
90 gms 70% cocoa Cooking Chocolate </div>
<div>
1 teaspoon Canola or Vegetable Oil</div>
<div>
<br /></div>
<div>
Melt chocolates in microwave on med/low heat and stir in oil until combined.</div>
<div>
Spoon over chilled bundt cakes placed on a wire rack and leave until chocolate sets refrigerating if necessary.</div>
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<br />My Tefal Cuisine Companion Journeyhttp://www.blogger.com/profile/15804713040273268951noreply@blogger.com0tag:blogger.com,1999:blog-6275072521121726397.post-47561186374613375422019-01-25T12:52:00.000-08:002020-01-06T00:13:12.736-08:00Sourdough Pizza CrustI love pizza but sometimes I'm disappointed in the crust. A lovely customer I met at work gave me this fermented pizza crust recipe and although her instructions and ingredients were a bit vague she was very insistent that I leave it on the bench top for 12 to18 hours and then refrigerate for a day or two before use to bring out the sourdough flavour. The Tefal Cuisine Companion mixes the dough to perfection in a matter of minutes and the dough is then placed in a large oiled lidded plastic container to ferment.<br />
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<span style="color: red;">Note</span>: This recipe made 2 x 33cm pizza crusts.<br />
<span style="color: red;">Note</span>: I bake my pizzas on a pizza stone in my Weber BBQ. After 15 minutes I remove the tray and place pizza directly on stone to complete baking.<br />
<br />
1/4 teaspoon Active Dry Yeast<br />
200 gms Bread Flour<br />
325 gms Plain Flour<br />
10 gms Salt<br />
20 gms Olive Oil<br />
300 gms Warm Water<br />
<br />
Insert Kneading Blade. Stopper out<br />
Add all ingredients in order listed.<br />
Select Pastry P1:2mins30sec. Do not allow to continue to proving function.<br />
Remove dough and place in a large lidded plastic container which has been brushed with olive oil.<br />
Leave on bench top for 12-18 hours or until doubled in volume with lots of air bubbles then refrigerate for 1 to 2 days before use to bring out the sourdough flavour.<br />
When ready to use, preheat oven 220 deg and place pizza stone in oven.<br />
Divide the dough in half and place on oiled 33cm pizza trays.<br />
Using the tips of your fingers pat out the dough starting from the middle and patting out to the outer edge of pizza tray, if dough keeps shrinking leave for 5-10 minutes before resuming.<br />
Top dough with ingredients of choice, drizzle with olive oil and bake in hot oven until done.<br />
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<br />My Tefal Cuisine Companion Journeyhttp://www.blogger.com/profile/15804713040273268951noreply@blogger.com1tag:blogger.com,1999:blog-6275072521121726397.post-54873764903959086212019-01-14T01:39:00.001-08:002019-01-14T01:40:15.276-08:00Peppermint SlicePeppermint Slice is one of those delicious old fashioned slices that we never tire of. The peppermint, chocolate flavours are a classic taste sensation and the Tefal Cuisine Companion mixes these slices in minutes. These are perfect served as an after dinner treat or anytime when you want a delicious peppermint, chocolate slice to serve to family or guests.<br />
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<span style="color: red;">Note</span>: I've used Granita biscuits for the base but any favourite store bought or home made biscuit can be used.<br />
<span style="color: red;">Note</span>: I've used the Mini Bowl to crush biscuits but the regular bowl can be used with the steamer insert fitted.<br />
<br />
Line a 20cm x 30cm baking tray with baking paper extending the paper over the long sides of tray to facilitate easy removal of slice.<br />
<h2>
Biscuit Base</h2>
<div>
250 gms biscuits of choice</div>
<div>
140 gms Butter melted</div>
<div>
<u>Mini</u> <u>Bowl</u> <u>Instructions</u></div>
<div>
Add half of the biscuits and pulse until biscuits are crushed. Set aside.</div>
<div>
Repeat with remaining biscuits.</div>
<div>
Add melted butter and stir with metal spoon until combined.</div>
<div>
Spoon mixture into prepared tray, press down firmly and refrigerate whilst making peppermint filling.</div>
<div>
<u>Tefal</u> <u>Regular</u> <u>Bowl</u> <u>Instructions</u></div>
<div>
Insert Kneading Blade, Stopper in.</div>
<div>
Add all of the biscuits.</div>
<div>
Insert Steam Basket</div>
<div>
Pulse until finely crushed.</div>
<div>
Set aside, add melted butter and stir with metal spoon until combined.</div>
<div>
Spoon mixture into prepared tray, press down firmly and refrigerate whilst making peppermint filling.</div>
<div>
Wipe Bowl and Kneading Blade with paper towelling.</div>
<h3>
Filling</h3>
<div>
40 gms Milk</div>
<div>
20 gms Butter softened </div>
<div>
470 gms Icing Sugar mixture </div>
<div>
1/2 teaspoon Peppermint Essence or to taste</div>
<div>
Insert Kneading Blade. Stopper out.</div>
<div>
Add milk and butter.</div>
<div>
Sp3:70deg:2min or until butter is melted.</div>
<div>
Add icing sugar and peppermint essence.</div>
<div>
Stopper in.</div>
<div>
Sp8:30sec or until mixture is combined and smooth. Scrape sides of bowl with spatula as required.</div>
<div>
Spoon peppermint mixture quickly over crushed biscuit base, level with spoon and refrigerate whilst preparing chocolate layer.</div>
<div>
<br /></div>
<h3>
Chocolate Layer</h3>
<div>
250 gms Milk or Dark Chocolate </div>
<div>
10 gms Butter softened </div>
<div>
50 gms White Chocolate</div>
<div>
Green Gel Food Colouring</div>
<div>
Small zip lock bag</div>
<div>
<br /></div>
<div>
Melt milk or dark chocolate in microwave.</div>
<div>
Stir in softened butter unti smooth and pour over peppermint layer and refrigerate until set.</div>
<div>
Melt white chocolate in microwave. </div>
<div>
Leave to cool slightly</div>
<div>
Stir in 1 drop of green food colouring and stir until combined.</div>
<div>
Place in small zip lock bag and cut a small hole in one corner.</div>
<div>
Squeeze coloured white chocolate through hole in zip lock bag in decorative pattern over slice.</div>
<div>
Refrigerate until set.</div>
<div>
When ready to serve, bring to room temperature and slice using large knife dipped in hot water and wiped with paper towelling.</div>
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My Tefal Cuisine Companion Journeyhttp://www.blogger.com/profile/15804713040273268951noreply@blogger.com0tag:blogger.com,1999:blog-6275072521121726397.post-9080660263775031992019-01-01T11:49:00.001-08:002019-01-01T11:49:19.876-08:00Orange Yoghurt CakeThis is definitely a cake for orange lovers. The orange flavour is intense and the addition of yoghurt gives this cake a delicious tang and moistness which makes it perfect for keeping in an airtight container or freezing for school or workday treats. This is a quick mix cake which the Tefal Cuisine Companion mixes in a matter of seconds.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeeO-fF-TtilPIRx3N4vAOuL5khoKLsJyBtg9KEShoUurta4BT8KoUK8dZD20jGoGZ1Ec5RouTwOzO84ZOoF6qy3FFpOa6QAud2lV-1wYzvjYLkM52YAAvOpxTKdkREL_uLaoijeyvgBk/s1600/IMG_5199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1245" data-original-width="1600" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeeO-fF-TtilPIRx3N4vAOuL5khoKLsJyBtg9KEShoUurta4BT8KoUK8dZD20jGoGZ1Ec5RouTwOzO84ZOoF6qy3FFpOa6QAud2lV-1wYzvjYLkM52YAAvOpxTKdkREL_uLaoijeyvgBk/s320/IMG_5199.JPG" width="320" /></a></div>
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<span style="color: red;">Note</span>: Instead of Plain yoghurt you can use Greek yoghurt, light sour cream or Creme Fraiche, I used a combination of Creme Fraiche and light sour cream.<br />
<span style="color: red;">Note</span>: You could add Poppy Seeds to make an Orange Poppy Seed Cake.<br />
<br />
Generously Grease Bundt Tin. Preheat oven 160 deg fan forced.<br />
<br />
3 Eggs<br />
Grated zest of 1 Orange<br />
60 gms Orange Juice<br />
240 gms Plain Yoghurt (see note above)<br />
125 gms Butter softened<br />
300 gms Self Raising Flour<br />
200 gms Caster Sugar<br />
<br />
Insert Kneading Blade. Stopper out.<br />
Add all ingredients in order listed.<br />
Sp6:15sec or until just combined.<br />
Press Turbo:15sec or until smooth. Time will depend on how soft your butter is.<br />
Place mixture into prepared bundt tin and bake 45-50 minutes or until done when tested.<br />
Rest 5 minutes before turning out onto wire rack to cool.<br />
Decorate as desired.<br />
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<br />My Tefal Cuisine Companion Journeyhttp://www.blogger.com/profile/15804713040273268951noreply@blogger.com0tag:blogger.com,1999:blog-6275072521121726397.post-26385212506307584572018-12-03T02:26:00.001-08:002018-12-03T02:26:32.403-08:00Orange Fruit CakeThis delicious orange fruitcake is quick and easy to make in the Tefal Cuisine Companion. The Tefal Cuisine Companion creams the butter and sugar before the other ingredients are added and the pre soaked fruit are stirred through just before baking.<br />
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<span style="color: red;">Note</span>: The dried fruit, zest and orange juice are combined and refrigerated 12-14 hours before using.<br />
<span style="color: red;">Note</span>: I use eggs from an 800 gram carton of 12 eggs.<br />
<br />
300 gms Dried Fruit<br />
190 gms Orange Juice<br />
1 teaspoon Orange Zest grated<br />
Combine dried fruit, 190 gms orange juice and zest, cover with cling wrap and refrigerate 12-14 hours.<br />
<br />
Preheat oven 160 deg. Grease and bottom paper line loaf tin, grease paper.<br />
<br />
100 gms Glacé Cherries quartered<br />
250 gms Butter softened and diced<br />
110 gms Caster Sugar<br />
4 Eggs<br />
10 gms Orange Juice extra<br />
230 gms Plain Flour<br />
<br />
Add glacé cherries to dried fruit/orange juice mixture and set aside.<br />
<br />
Insert Kneading Blade. Stopper out.<br />
Add butter and caster sugar.<br />
Sp10:1min 30sec or until mixture is creamy scraping sides of bowl with spatula every 15 sec.<br />
Add eggs, 10 gms orange juice and plain flour.<br />
Sp6:1min<br />
Turbo in 10 sec bursts until batter is smooth scraping sides of bowl with spatula every 10sec.<br />
Remove blade.<br />
Add set aside dried fruit, cherry and orange juice mixture.<br />
Stir with spatula until combined.<br />
Bake 55-60 minutes or until done when tested. Cover loosely with foil after 45 mins if top is browning too much.<br />
Leave in tin 5 minutes then place fruit cake on cooling tray to cool completely.<br />
Decorate as desired.<br />
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<br />My Tefal Cuisine Companion Journeyhttp://www.blogger.com/profile/15804713040273268951noreply@blogger.com0tag:blogger.com,1999:blog-6275072521121726397.post-70401785894653464472018-12-03T01:59:00.001-08:002019-11-15T16:21:48.988-08:00Orange Chiffon CakeChiffon cakes are soft, light as air sponges that can be served plain or split in the middle and sandwiched with whipped cream or cream cheese buttercream. Chiffon cakes can be iced with a simple glacé icing or buttercream. They are cooked in an <u>ungreased</u> loose bottomed specialty chiffon cake tin and when baked are turned upside down and left to cool completely before being loosened with a blunt knife and turned out on a serving dish. The Tefal Cuisine Companion is perfect for whipping the egg whites and cake batter and then combining the two to create a perfect chiffon cake.<br />
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<span style="color: red;">Note</span>: Do not open oven door until you're fairly certain the sponge has cooked. It will sink if the oven door is opened before it's cooked through. Mine took 60 mins to cook. </div>
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<span style="color: red; text-align: left;">Note</span><span style="text-align: left;">: This recipe is for a 22 cm chiffon cake tin. </span></div>
<span style="color: red;">Note</span>: Wipe Cuisine Companion bowl and whisk with some vinegar moistened paper towel before adding egg whites.<br />
<br />
Preheat oven 160 deg.<br />
<br />
8 large Eggs separated (I used eggs from an 800gm carton of 12 eggs)<br />
1/2 teaspoon Cream of Tartar<br />
48 gms Caster Sugar<br />
160 gms Orange Juice<br />
128 gms Canola Oil<br />
1 & 1/2 teaspoons Orange Zest grated<br />
96 gms Caster Sugar extra<br />
128 gms Plain Flour<br />
32 gms Cornflour<br />
8 gms Baking Powder<br />
Pinch Salt<br />
<br />
Weigh all your ingredients and have them ready.<br />
Place your plain flour, cornflour, baking powder and salt together in a small bowl.<br />
<br />
Insert Whisk. Stopper out.<br />
Add egg whites<br />
Sp8:1min 50sec.<br />
Add cream of tartar<br />
Start Sp8:8min adding 48 gms caster sugar by the tablespoon after 1 minute and waiting 15 sec before adding each tablespoon.<br />
Place meringue into clean glass bowl scraping meringue from Whisk and CC bowl with spatula.<br />
<br />
No need to wash Whisk or Cuisine Companion bowl before making the batter.<br />
<br />
Insert Whisk. Stopper out.<br />
Add orange juice, canola oil, zest, egg yolks and 96 gms caster sugar.<br />
Sp8:1 min scraping sides of bowl with spatula as required.<br />
Sift 1/3 of your flour, cornflour, baking powder and salt into CC bowl.<br />
Brush off any flour on whisk with pastry brush.<br />
Sp8:20sec, scrape down sides of bowl with spatula.<br />
Sift another 1/3 of your Flour, cornflour, baking powder and salt into CC bowl.<br />
Brush off any flour on whisk with pastry brush.<br />
Sp8:20sec, scrape down sides of bowl with spatula.<br />
Sift remaining flour, cornflour, baking powder and salt into CC bowl.<br />
Brush off any flour on whisk with pastry brush.<br />
Sp8:20sec, scrape down sides of bowl with spatula.<br />
Add 1/3 of whipped egg whites.<br />
Sp5:8sec.<br />
Add another 1/3of of whipped egg whites.<br />
Sp5:8sec.<br />
Add final 1/3 of whipped egg whites.<br />
Sp5:8sec.<br />
Remove whisk and gently fold through any unmixed egg white mixture with spatula.<br />
Place chiffon cake batter into ungreased chiffon cake tin and bake 160 deg 15 mins then reduce temperature to 155 deg for 40-45 min or until done when tested.<br />
Hold tin 12-15 cm above heatproof surface and drop, this will shock the cake and stop it from sinking.<br />
Place cake tin upside down on cooling rack and leave cake in tin until cooled. Run a blunt knife around the edge and centre of the cake tin to remove chiffon cake to serving plate.<br />
Decorate as desired.<br />
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<br />My Tefal Cuisine Companion Journeyhttp://www.blogger.com/profile/15804713040273268951noreply@blogger.com0tag:blogger.com,1999:blog-6275072521121726397.post-9854735629753836862018-11-26T02:42:00.000-08:002019-12-10T20:43:44.445-08:00Orange Poppyseed CakeThis orange poppyseed cake is wonderfully moist and delicious and it is a perfect quick mix cake that the Tefal Cuisine Companion blends within minutes. This cake can be iced with orange cream cheese icing, orange glacé icing or left uniced if desired. It is the perfect cake to freeze iced or uniced for school or work lunches.<br />
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<span style="color: red;">Note</span>: Australian spoon measurement used in this recipe. 1 tablespoon = 20 mls.<br />
<span style="color: red;">Note</span>: You will need 3 small or 2 large oranges.<br />
<br />
<span style="color: red;">Note</span>: Melt butter and zest and juice Oranges first.<br />
<br />
<br />
Grease and bottom paper line 20cm x 10cm loaf tin, grease paper.<br />
<br />
Preheat oven 160 deg.<br />
<h3>
Cake</h3>
<div>
2 large Eggs</div>
<div>
70 gms Milk<br />
1/2 teaspoon pure Vanilla Extract<br />
125 gms Butter melted and at room temperature<br />
Zest of 2 Oranges </div>
<div>
125 gms Orange Juice strained</div>
<div>
300 gms Self Raising Flour<br />
140 gms Caster Sugar </div>
<div>
5 gms Poppy Seeds or to taste</div>
<div>
Insert Kneading Blade. Stopper in.</div>
<div>
Add all ingredients in order listed above EXCEPT poppy seeds.</div>
<div>
Sp6:15sec.</div>
<div>
Stopper out.<br />
Scrape sides of bowl and around blade with spatula.</div>
<div>
Turbo 10 seconds or until smooth.<br />
Remove blade and stir through poppy seeds</div>
<div>
Spoon batter into loaf tin and bake 45-50mins or until done when tested.</div>
<div>
Remove from baking tin and place on wire rack to cool.</div>
<div>
Ice with orange cream cheese icing when cooled and refrigerate to set icing.</div>
<div>
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<h3>
Orange Cream Cheese Icing</h3>
<div>
80 gms chilled Cream Cheese</div>
<div>
30 gms chilled Butter </div>
<div>
280 gms Icing Sugar mixture </div>
<div>
20 gms Orange Juice</div>
<div>
Insert Kneading Blade. Stopper in.</div>
<div>
Add all ingredients in order listed.</div>
<div>
Sp10:1min 30sec or until icing is smooth and creamy. Scrape sides of bowl with spatula as required. Mixture will form a ball at first then become smooth and creamy.</div>
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My Tefal Cuisine Companion Journeyhttp://www.blogger.com/profile/15804713040273268951noreply@blogger.com0tag:blogger.com,1999:blog-6275072521121726397.post-52758042176698061202018-11-12T01:11:00.001-08:002018-12-16T20:08:41.491-08:00Raspberry Shortbread KissesThese delightful little melt in the mouth biscuits have a raspberry buttercream filling and would be perfect for a kitchen tea or baby shower. The Tefal Cuisine Companion is used to mix the biscuit dough, make the seedless raspberry jam and and whip up the buttercream. The seedless raspberry jam recipe can be found by typing <i>raspberry</i> <i>jam</i> in the search function above.<br />
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<span style="color: red;">Note</span>: This recipe makes approximately 30 completed biscuits.</div>
<h3>
Biscuits</h3>
<br />
250 gms Butter slightly softened but firm enough to dice. In hot or humid weather use chilled butter.<br />
50 gms Icing Sugar<br />
250 gms Plain Flour<br />
50 gms Cornflour<br />
1/2 tspn Vanilla Extract<br />
Insert Kneading Blade, Stopper in.<br />
Add all ingredients<br />
Sp10:30sec or until mixture comes together and starts to form a ball. Pulse after 30 sec if necessary.<br />
If mixture is too firm to pipe, continue Sp10: until shortbread mixture softens.<br />
Place biscuit mixture into piping bag fitted with large open star nozzle. Pipe small rounds onto paper lined baking trays.<br />
Bake 160 deg for 10-12 mins or until edges start turning light golden. Leave for 5 mins on baking tray before transferring to cooling racks.<br />
<h3>
Raspberry Buttercream </h3>
</div>
<div>
85 gms chilled Unsalted Butter </div>
<div>
210 gms Icing Sugar Mixture</div>
<div>
1/2 teaspoon Vanilla Extract</div>
<div>
40 gms Raspberry Jam</div>
<div>
15 gms Milk</div>
<div>
Insert Kneading Blade. Stopper in.</div>
<div>
Sp10:1min or until buttercream is smooth and creamy. Scrape sides of bowl as required.</div>
<div>
Pipe swirls of buttercream onto the bases of half of the biscuits, sandwich with remaining biscuits.</div>
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My Tefal Cuisine Companion Journeyhttp://www.blogger.com/profile/15804713040273268951noreply@blogger.com0tag:blogger.com,1999:blog-6275072521121726397.post-24358161219637214052018-11-12T01:11:00.000-08:002018-11-12T01:11:20.852-08:00Cheese, Bacon and Chive Biscuits.<div>
These savoury biscuits are great to have around for a quick after school snack or to serve with pre dinner drinks. The Mini Bowl is ideal to finely chop the bacon which is then added to the rest of the ingredients in the Tefal Cuisine Companion bowl and mixed to a dough in a matter of minutes.<br />
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<div>
<span style="color: red;">Note</span>: Makes 20 biscuits.</div>
<div>
<span style="color: red;">Note</span>: I've used Cayenne Pepper, but Paprika or any other spice can be used.</div>
<div>
<br /></div>
<div>
40 gms Short Cut Bacon cut into thirds</div>
<div>
60 gms chilled Butter diced </div>
<div>
80 gms Plain Flour </div>
<div>
15 gms Self Raising Flour </div>
<div>
Pinch Cayenne Pepper or to taste</div>
<div>
60 gms Cheddar Cheese grated</div>
<div>
5 gms Parmesan grated </div>
<div>
1 tablespoon Chives finely chopped </div>
<div>
2 teaspoons Milk</div>
<div>
Insert Mini Bowl</div>
<div>
Add bacon</div>
<div>
Sp11:15sec or until finely chopped. Remove Mini Bowl and set aside.</div>
<div>
Insert Kneading Blade. Stopper in.</div>
<div>
Add butter, plain flour, self raising flour, cayenne pepper, cheeses, chopped bacon, chives and milk.</div>
<div>
Sp10:60sec</div>
<div>
Pulse 45sec or until mixture starts to come together.</div>
<div>
Using your hands form dough into log, wrap in cling wrap and freeze 30 mins.</div>
<div>
Cut log into 1/2 cm thick rounds, place on paper lined baking tray and bake 160 deg 15 minutes or until biscuits turn golden around the outsides.</div>
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Leave to cool on baking tray.</div>
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My Tefal Cuisine Companion Journeyhttp://www.blogger.com/profile/15804713040273268951noreply@blogger.com0tag:blogger.com,1999:blog-6275072521121726397.post-82514958037487727702018-11-08T19:25:00.000-08:002018-12-13T19:44:32.658-08:00Mayonnaise Chocolate Cake This mayonnaise chocolate cake is so light and delicate and a perfect dessert served with fruit and cream. The mayonnaise is made with egg, oil and lemon juice which are normal ingredients that you would add to any cake batter. It is best to bake in a loose bottomed cake tin because of the delicate nature of this cake and once baked to leave the cake in the tin for 10 minutes before placing onto wire cooling rack. The Tefal Cuisine Companion is used to mix the cake batter and brandy buttercream. I've used a stick blender to quickly make the mayonnaise and I melted the chocolate in the microwave.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdiwH4p4WbaqQq_iAvIPQAUkY5YfEx3FFIV8p_TZEWLY67El-R9RGlwtPzbKc8u6jnuaaHPnmuOZaJa9GtbNNvudsIRsRilRIcpixYB3Jb7qnXW6CdHanjIn98ANRo6aGjgWIdz6rdN8/s1600/IMG_0019.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdiwH4p4WbaqQq_iAvIPQAUkY5YfEx3FFIV8p_TZEWLY67El-R9RGlwtPzbKc8u6jnuaaHPnmuOZaJa9GtbNNvudsIRsRilRIcpixYB3Jb7qnXW6CdHanjIn98ANRo6aGjgWIdz6rdN8/s400/IMG_0019.HEIC" width="300" /></a></div>
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<h3>
Mayonnaise </h3>
1 Egg<br />
200 gms Canola Oil<br />
15 gms Lemon Juice<br />
Place ingredients in order listed in large beaker or mason jar, insert stick blender and place over egg, blend 10 seconds without moving the stick blender until mixture starts thickening then move your stick blender up and down until all the ingredients have combined and thickened.<br />
<h3>
Cake Batter </h3>
<div>
Pre heat oven to 160 deg. Grease and bottom paper line 20 cm loose bottomed round cake tin.</div>
<div>
100 gms Chocolate melted and cooled to room temperature </div>
<div>
165 gms Self Raising Flour </div>
<div>
95 gms Caster Sugar </div>
<div>
25 gms Cocoa<br />
195 gms Mayonnaise </div>
<div>
110 gms Milk </div>
<div>
110 gms Water</div>
<div>
Insert Kneading Blade. Stopper out.</div>
<div>
Add self raising flour, caster sugar, cocoa, mayonnaise, milk, water and melted chocolate.</div>
<div>
Sp6:30sec. Scraping bowl with spatula as required.</div>
<div>
Pulse 10 sec scraping bowl with spatula after 5 sec.</div>
<div>
Pour cake batter into prepared tin and bake 35-40 mins or until done when tested.</div>
<div>
Leave in tin 10 mins before placing cake on wire cooling rack.</div>
<div>
When cold pipe swirls with Brandy buttercream and drizzle with chocolate glaze.</div>
<h3>
Chocolate Glaze</h3>
<div>
60 gms Chocolate melted (I melted in microwave)</div>
<div>
10 gms Butter melted (I melted in microwave)</div>
<div>
Combine melted chocolate and melted butter and stir until smooth.</div>
<h3>
Brandy Buttercream </h3>
125 gms chilled Butter diced<br />
280 gms Icing Sugar mixture<br />
15 gms Cocoa<br />
20-30 gms Brandy, Creme de Cacao or liqueur of choice<br />
Insert Kneading Blade. Stopper in.<br />
Add all ingredients in order listed<br />
Sp10:60sec or until smooth. Scraping bowl with spatula as required.<br />
<h3>
</h3>
<div>
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<div>
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My Tefal Cuisine Companion Journeyhttp://www.blogger.com/profile/15804713040273268951noreply@blogger.com0tag:blogger.com,1999:blog-6275072521121726397.post-16404307633136808282018-10-26T02:33:00.001-07:002018-10-26T02:35:56.721-07:00Boston Fruit BunI love a fruit bun, especially sliced and spread with butter which perfectly compliments the delicious buttercream icing which has been sprinkled with coconut. The Tefal Cuisine Companion quickly mixes the dough and whips the buttercream to perfection.<br />
<h4>
</h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnt06UKelgI5yUScIP2sH2wlP-sH75WDX2mjfEsqEguUn5Ihl5VKsTveCgVkyLuzl3eIjb0rjf6iSuIsX7EZj0WMZUBMnwqlxEHwQslnxb3fupT5tXvsaXdWmex44RHntShnnPtsnwjUA/s1600/IMG_4887.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1196" data-original-width="1600" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnt06UKelgI5yUScIP2sH2wlP-sH75WDX2mjfEsqEguUn5Ihl5VKsTveCgVkyLuzl3eIjb0rjf6iSuIsX7EZj0WMZUBMnwqlxEHwQslnxb3fupT5tXvsaXdWmex44RHntShnnPtsnwjUA/s400/IMG_4887.JPG" width="400" /></a></div>
<h4>
</h4>
<h4>
Dough</h4>
190 gms Milk<br />
130 gms Water<br />
12 gms Active Dry Yeast<br />
500 gms Bread Flour<br />
100 gms Dried Fruit mixed with 10 gms extra Bread Flour<br />
5 gms Salt<br />
30 gms Olive Oil<br />
1/2 teaspoon Apple Cider Vinegar<br />
<h4>
Glaze</h4>
<div>
1 tablespoon Caster Sugar </div>
<div>
1 tablespoon boiling Water </div>
Place caster sugar in heatproof bowl, add boiling water and stir with teaspoon until sugar dissolves.<br />
Do the glaze immediately after buns are baked and removed from oven.<br />
<h4>
Icing</h4>
<div>
300 gms Icing Sugar mixture </div>
<div>
150 gms chilled Butter diced </div>
<div>
40 gms Milk</div>
<div>
1/2 teaspoon Vanilla Extract </div>
<div>
3-4 drops liquid Food Colouring </div>
<div>
Dessicated Coconut </div>
<div>
Insert Kneading Blade. Stopper in.</div>
<div>
Add all ingredients.</div>
<div>
Sp10:2-3mins until icing is smooth and creamy scraping sides of bowl with spatula as required </div>
<h4>
Method</h4>
<div>
Insert Kneading Blade. Stopper Maxi.</div>
Add milk, water and yeast.<br />
Sp3:35deg:2min30sec.<br />
Remove Stopper.<br />
Add all other dough ingredients.<br />
Pastry P1:2min30sec. Do not allow to proceed to proving function.<br />
Place dough in lightly oiled glass bowl, cover with cling wrap and place in warm place until doubled in volume.<br />
Punch down dough in bowl, divide in two and shape into two rounds.<br />
Place both rounds onto paper lined baking tray, place in large plastic bag and prove until almost doubled in volume.<br />
Bake 170 degrees 25-30 minutes or until done.<br />
Place on wire cooling rack and brush with glaze.<br />
Allow to cool to barely warm before thickly spreading with icing and sprinkling dessicated coconut over icing.<br />
Slice and serve with butter if desired.<br />
<br />My Tefal Cuisine Companion Journeyhttp://www.blogger.com/profile/15804713040273268951noreply@blogger.com0tag:blogger.com,1999:blog-6275072521121726397.post-44457976985804936092018-10-26T01:44:00.001-07:002018-10-27T14:39:53.675-07:00Mozzarella One of the easiest cheeses to make in the Tefal Cuisine Companion is Mozzarella. All that is required is milk, citric acid, rennet and salt. A thermometer is handy to make sure the cheese has reached the right temperature before the curds are cut and again before stretching the cheese. A bowl of iced water is needed to set the cheese and you will also need a clean tea towel lining a metal sieve placed over a large heatproof bowl. A microwave is also required to melt the cheese before stretching.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha0fw_PpJheDZZWdDWq_TT8onUyLIUxr0TxA6d7yy1dUWPGANVNILr7HKpiB2yQY5vOW005NMZzkB_5nsgTuflNCOoLenCH-SOWxUF-_17g1bBC7mQyI92wvfI29uyqM3PjxpQpV5C81s/s1600/IMG_4848.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1196" data-original-width="1600" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha0fw_PpJheDZZWdDWq_TT8onUyLIUxr0TxA6d7yy1dUWPGANVNILr7HKpiB2yQY5vOW005NMZzkB_5nsgTuflNCOoLenCH-SOWxUF-_17g1bBC7mQyI92wvfI29uyqM3PjxpQpV5C81s/s320/IMG_4848.JPG" width="320" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRV_F0XcbFl3tWsT7e3EszwDiY6oJ_LJ3GPeMv4UQ-k6VJWFYAEeaUeGMJcBdDi3P1wd6_wWHVyi7HLNnVZ8m1Ur3iFYLDA-0PUr0dfOTDBNvj5Bl_peDMq08QBMrKv9zdpvA31U1A8EA/s1600/IMG_4846.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="680" data-original-width="1600" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRV_F0XcbFl3tWsT7e3EszwDiY6oJ_LJ3GPeMv4UQ-k6VJWFYAEeaUeGMJcBdDi3P1wd6_wWHVyi7HLNnVZ8m1Ur3iFYLDA-0PUr0dfOTDBNvj5Bl_peDMq08QBMrKv9zdpvA31U1A8EA/s320/IMG_4846.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stretching the Mozzarella </td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbDjvVJWHf7elQn6Rw33Z5A9rsc6qwyHxd844JA-bmd6QFWOFmciT471_2AZ8PImulA2Mj2_1iWQ6d_a66W9kcS8PUJ_jgO12F5PSBqXRju4ugY1jIpDm_VIMDfF_stYpqURKuOEFCY8/s1600/IMG_4844.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1196" data-original-width="1600" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbDjvVJWHf7elQn6Rw33Z5A9rsc6qwyHxd844JA-bmd6QFWOFmciT471_2AZ8PImulA2Mj2_1iWQ6d_a66W9kcS8PUJ_jgO12F5PSBqXRju4ugY1jIpDm_VIMDfF_stYpqURKuOEFCY8/s320/IMG_4844.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After microwaving and folding through with spatula.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqKKZXOQlQ4kPedl6ymdNbnwWJz9NEUT5WJtO0HT41Jubore5htWhDlaY8dusH-5bmlHaNrMXQZKEtIMXsD4bot3XaIdqk9EXpbfwdYIWD08TDEX8Db0BVSeCvscBxvqbum_SSnxWjSpI/s1600/IMG_4874.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1196" data-original-width="1600" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqKKZXOQlQ4kPedl6ymdNbnwWJz9NEUT5WJtO0HT41Jubore5htWhDlaY8dusH-5bmlHaNrMXQZKEtIMXsD4bot3XaIdqk9EXpbfwdYIWD08TDEX8Db0BVSeCvscBxvqbum_SSnxWjSpI/s320/IMG_4874.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After Draining</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf6UfLbvZn0Zw3LdvG0BUcs1d-QKWQQoKwejIbbSP5fSCeNUC2JZ5AOw6wIOl7XJag9k7cxw5Kmst6wSQNIYXnB9_8FgBruZ9cDOAx-ibx7pFT5QM56TphvdIZ3mye67VHf-RO9tn3ev4/s1600/IMG_4873.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1196" data-original-width="1600" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf6UfLbvZn0Zw3LdvG0BUcs1d-QKWQQoKwejIbbSP5fSCeNUC2JZ5AOw6wIOl7XJag9k7cxw5Kmst6wSQNIYXnB9_8FgBruZ9cDOAx-ibx7pFT5QM56TphvdIZ3mye67VHf-RO9tn3ev4/s320/IMG_4873.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Curds after heating.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRnV_KLoy89Q7dd1X0B_dihTIRvo8bLIMyLEaPc88OFaG_T8zwp_2qhg723z_kTzBpI2m-aVayW8W1yMdHdOLOlYYVsr9QyiWlMuxDiX7cPFh_UFo_eoEA6X9VuRT3szXW10KbbhAZB5s/s1600/IMG_4871.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1196" data-original-width="1600" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRnV_KLoy89Q7dd1X0B_dihTIRvo8bLIMyLEaPc88OFaG_T8zwp_2qhg723z_kTzBpI2m-aVayW8W1yMdHdOLOlYYVsr9QyiWlMuxDiX7cPFh_UFo_eoEA6X9VuRT3szXW10KbbhAZB5s/s320/IMG_4871.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cutting the curds.</td></tr>
</tbody></table>
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<br />
2 litres full cream Milk<br />
5 gms Citric Acid<br />
5 gms liquid Rennet<br />
1/2 teaspoon Salt<br />
<br />
Insert Stirring Blade. Stopper out.<br />
Pour 30 gms milk into small glass or ceramic bowl, add citric acid and stir with teaspoon 1 minute or until dissolved.<br />
Add remaining milk into Cuisine Companion bowl.<br />
Add dissolved citric acid and milk mixture.<br />
Sp3:40deg:20mins. Or until temperature reaches 32 degrees Celsius.<br />
Add rennet.<br />
Sp4:20sec.<br />
Remove lid and stirring blade.<br />
Rest 30 minutes.<br />
Using a large knife or metal spatula cut the curd right through to the bottom in a grid pattern.<br />
Let rest 10 minutes.<br />
Replace lid. Stopper out. No blade is needed for the next stage.<br />
50deg:12mins. Or until temperature reaches 42 degrees Celsius.<br />
Spoon curds into tea towel lined sieve and let drain 30 minutes. Reserve whey.<br />
Place curds into heatproof bowl, add salt and fold through with silicone spatula.<br />
Microwave curds 40-50 seconds or until cheese starts to look like it's melting.<br />
Rest for a few seconds then fold the cheese with spatula until it starts forming a ball.<br />
Stretch the cheese then knead into a ball shape and place in iced water for 5 minutes.<br />
Drain on paper towel lined plate for 5 minutes and shape into a ball again if needed.<br />
Place in large jar or container, cover with whey and refrigerate until needed.<br />
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<br />My Tefal Cuisine Companion Journeyhttp://www.blogger.com/profile/15804713040273268951noreply@blogger.com1tag:blogger.com,1999:blog-6275072521121726397.post-34860075654790142122018-10-18T22:41:00.000-07:002018-10-20T02:00:09.901-07:00Amazing Flaky PastryThis is a buttery flaky pastry not made in the traditional way, in fact it uses butter that is almost melted instead of the traditional chilled butter. The result is a rich buttery flaky pastry which is perfect for both sweet and savoury dishes. The dough after mixing in The Tefal Cuisine Companion must be refrigerated for at least 12 hours before use. I refrigerated mine for 18 hours before using.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4eip6IPmnwccO2IzvOO15CMggYK3Fmfj2hYVYujTHJdqQ9K5aa297LIFhUr7cC5lUrGRvYypcYmJfnttt_SdzL7Nkn-rFrrg3S-px8IoHvE4dby6XMPk148kk8xdld2_gtg_IkmY5JU/s1600/IMG_4821.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1196" data-original-width="1600" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4eip6IPmnwccO2IzvOO15CMggYK3Fmfj2hYVYujTHJdqQ9K5aa297LIFhUr7cC5lUrGRvYypcYmJfnttt_SdzL7Nkn-rFrrg3S-px8IoHvE4dby6XMPk148kk8xdld2_gtg_IkmY5JU/s320/IMG_4821.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pastry rounds topped with bocconcini, diced chorizo and halved cherry tomatoes.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZY8vFw9yB-Jym9zJnfqx8R10-ghARlTZ0-xahJ71HEoG8TjOLXjlx5-HJ_c3FRcS2AfTVb_ybWzerAOaVFNy0go60uiYxrveuHqu8WBKap8Lfx4FW4i6iM2Sa7j1R7T_0lhHTdqkTf4/s1600/IMG_4734.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1196" data-original-width="1600" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZY8vFw9yB-Jym9zJnfqx8R10-ghARlTZ0-xahJ71HEoG8TjOLXjlx5-HJ_c3FRcS2AfTVb_ybWzerAOaVFNy0go60uiYxrveuHqu8WBKap8Lfx4FW4i6iM2Sa7j1R7T_0lhHTdqkTf4/s320/IMG_4734.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chilled diced butter after adding boiling water. </td></tr>
</tbody></table>
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<span style="color: red;">Note</span>: You will need a generously floured surface to roll out the dough as it tends to be sticky, I find a well floured silicone sheet ideal. I also keep a pastry brush at hand to brush off excess flour from the dough after cutting out.<br />
<span style="color: red;">Note</span>: This recipe makes a lot of dough, you can use half and freeze the other half.<br />
<br />
500 gms Butter chilled<br />
550 gms Plain Flour<br />
5 gms Cream of Tartar<br />
250 mls Boiling Water<br />
<br />
Dice chilled butter into 1&1/2 cm cubes and refrigerate.<br />
Insert Kneading Blade. Stopper in.<br />
Add flour and cream of tartar<br />
Sp10:15 sec<br />
Remove stopper<br />
In heatproof bowl add chilled diced butter, add boiling water and set aside for 2-3 mins stirring occasionally, there should still be small chunks of butter visible. (See photo above).<br />
Add the butter and boiling water mixture to the flour in the Cuisine Companion bowl.<br />
Select Pastry P1 and mix for 45 seconds.<br />
Scrape dough onto a large plate, cover with cling wrap and refrigerate 12-18 hours. (I changed my cling wrap with a new piece after a couple of hours).<br />
Take out of the fridge 15 mins before using.<br />
Cut dough in half (place remaing half in fridge until ready to use) and roll out 1/2 cm thick on generously floured surface.<br />
Use as desired.<br />
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<br />My Tefal Cuisine Companion Journeyhttp://www.blogger.com/profile/15804713040273268951noreply@blogger.com1tag:blogger.com,1999:blog-6275072521121726397.post-3342185821779103462018-09-02T01:56:00.000-07:002018-09-02T01:56:20.175-07:00Chocolate Cake This delicious chocolate cake takes minutes to prepare in the Tefal Cuisine Companion. I have creamed the butter and sugar first then added all the other ingredients to make a rich, moist chocolate cake which can be decorated as desired. I have filled in between the two layers of the cake with a homemade seedless raspberry jam and whipped cream then iced the sides with Creme de Cacao buttercream and topped with a sour cream chocolate ganache and Creme de Cacao buttercream swirls.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikg49RJw8Uadf0O4iEpLTiBfPajgx0WJ1FFfZ9OQ1QDOYPLAYoxPPgMqPWMgZ2fPH9MAsxnI5WB0du_6dEizvmkkE3UfcSEgkpNdlXMrtjrENxXwejzaZIsNpr_M_6AnJRal7KeTb7TIQ/s1600/IMG_4449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1196" data-original-width="1600" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikg49RJw8Uadf0O4iEpLTiBfPajgx0WJ1FFfZ9OQ1QDOYPLAYoxPPgMqPWMgZ2fPH9MAsxnI5WB0du_6dEizvmkkE3UfcSEgkpNdlXMrtjrENxXwejzaZIsNpr_M_6AnJRal7KeTb7TIQ/s400/IMG_4449.JPG" width="400" /></a></div>
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<span style="color: red;">Note</span>: Seedless Raspberry Jam and Creme de Cacao Buttercream recipes can be found on this blog by using the search function.<br />
<br />
125 gms chilled Butter diced<br />
250 gms Caster Sugar<br />
2 Eggs<br />
190 gms Self Raising Flour<br />
65 gms Cocoa<br />
165 gms Water<br />
1/2 teaspoon Vanilla Extract<br />
<br />
Preheat oven 160 deg. Grease and bottom paper line 2 x 20cm round cake tins.<br />
<br />
Insert Kneading Blade. Stopper in.<br />
Add butter and caster sugar.<br />
Sp10:4mins or until well combined and creamy, scraping sides of bowl with spatula as required.<br />
Mixture will form a ball at first then become soft and creamy in texture.<br />
Add eggs, flour, cocoa, water and vanilla extract.<br />
Sp6:30sec or until mixture is combined scraping sides of bowl with spatula as required.<br />
Pulse 20sec or until mixture is smooth.<br />
Divide mixture evenly into prepared baking tins and bake 30-35mins or until done when tested.<br />
Cool on wire rack then decorate as desired.<br />
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<br />My Tefal Cuisine Companion Journeyhttp://www.blogger.com/profile/15804713040273268951noreply@blogger.com0