Orange Poppyseed Cake

This 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.

Note: Australian spoon measurement used in this recipe. 1 tablespoon = 20 mls.
Note: You will need 3 small or 2 large oranges.

Note: Melt butter and zest and juice Oranges first.


Grease and bottom paper line 20cm x 10cm loaf tin, grease paper.

Preheat oven 160 deg.

Cake

2 large Eggs

70 gms Milk
1/2 teaspoon pure Vanilla Extract
125 gms Butter melted and at room temperature
Zest of 2 Oranges 

125 gms Orange Juice strained

300 gms Self Raising Flour
140 gms Caster Sugar 

5 gms Poppy Seeds or to taste

Insert Kneading Blade. Stopper in.

Add all ingredients in order listed above EXCEPT poppy seeds.

Sp6:15sec.

Stopper out.
Scrape sides of bowl and around blade with spatula.

Turbo 10 seconds or until smooth.
Remove blade and stir through poppy seeds

Spoon batter into loaf tin and bake 45-50mins or until done when tested.

Remove from baking tin and place on wire rack to cool.

Ice with orange cream cheese icing when cooled and refrigerate to set icing.

Orange Cream Cheese Icing

80 gms chilled Cream Cheese

30 gms chilled Butter 

280 gms Icing Sugar mixture 

20 gms Orange Juice

Insert Kneading Blade. Stopper in.

Add all ingredients in order listed.

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.

Raspberry Shortbread Kisses

These 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 raspberry jam in the search function above.

Note: This recipe makes approximately 30 completed biscuits.

Biscuits

250 gms Butter slightly softened but firm enough to dice. In hot or humid weather use chilled butter.
50 gms Icing Sugar
250 gms Plain Flour
50 gms Cornflour
1/2 tspn Vanilla Extract
Insert Kneading Blade, Stopper in.
Add all ingredients
Sp10:30sec or until mixture comes together and starts to form a ball. Pulse after 30 sec if necessary.
If mixture is too firm to pipe, continue Sp10: until shortbread mixture softens.
Place biscuit mixture into piping bag fitted with large open star nozzle. Pipe small rounds onto paper lined baking trays.
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.

Raspberry Buttercream 

85 gms chilled Unsalted Butter 

210 gms Icing Sugar Mixture

1/2 teaspoon Vanilla Extract

40 gms Raspberry Jam

15 gms Milk

Insert Kneading Blade. Stopper in.

Sp10:1min or until buttercream is smooth and creamy. Scrape sides of bowl as required.

Pipe swirls of buttercream onto the bases of half of the biscuits, sandwich with remaining biscuits.

Cheese, Bacon and Chive Biscuits.

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.

Note: Makes 20 biscuits.

Note: I've used Cayenne Pepper, but Paprika or any other spice can be used.

40 gms Short Cut Bacon cut into thirds

60 gms chilled Butter diced 

80 gms Plain Flour 

15 gms Self Raising Flour 

Pinch Cayenne Pepper or to taste

60 gms Cheddar Cheese grated

5 gms Parmesan grated 

1 tablespoon Chives finely chopped 

2 teaspoons Milk

Insert Mini Bowl

Add bacon

Sp11:15sec or until finely chopped. Remove Mini Bowl and set aside.

Insert Kneading Blade. Stopper in.

Add butter, plain flour, self raising flour, cayenne pepper, cheeses, chopped bacon, chives and milk.

Sp10:60sec

Pulse 45sec or until mixture starts to come together.

Using your hands form dough into log, wrap in cling wrap and freeze 30 mins.

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.

Leave to cool on baking tray.

Mayonnaise 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.

Mayonnaise 

1 Egg
200 gms Canola Oil
15 gms Lemon Juice
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.

Cake Batter 

Pre heat oven to 160 deg. Grease and bottom paper line 20 cm loose bottomed round cake tin.

100 gms Chocolate melted and cooled to room temperature 

165 gms Self Raising Flour 

95 gms Caster Sugar 

25 gms Cocoa
195 gms Mayonnaise 

110 gms Milk 

110 gms Water

Insert Kneading Blade. Stopper out.

Add self raising flour, caster sugar, cocoa, mayonnaise, milk, water and melted chocolate.

Sp6:30sec. Scraping bowl with spatula as required.

Pulse 10 sec scraping bowl with spatula after 5 sec.

Pour cake batter into prepared tin and bake 35-40 mins or until done when tested.

Leave in tin 10 mins before placing cake on wire cooling rack.

When cold pipe swirls with Brandy buttercream and drizzle with chocolate glaze.

Chocolate Glaze

60 gms Chocolate melted (I melted in microwave)

10 gms Butter melted (I melted in microwave)

Combine melted chocolate and melted butter and stir until smooth.

Brandy Buttercream 

125 gms chilled Butter diced
280 gms Icing Sugar mixture
15 gms Cocoa
20-30 gms Brandy, Creme de Cacao or liqueur of choice
Insert Kneading Blade. Stopper in.
Add all ingredients in order listed
Sp10:60sec or until smooth. Scraping bowl with spatula as required.

Boston Fruit Bun

I 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.

Dough

190 gms Milk
130 gms Water
12 gms Active Dry Yeast
500 gms Bread Flour
100 gms Dried Fruit mixed with 10 gms extra Bread Flour
5 gms Salt
30 gms Olive Oil
1/2 teaspoon Apple Cider Vinegar

Glaze

1 tablespoon Caster Sugar 

1 tablespoon boiling Water 

Place caster sugar in heatproof bowl, add boiling water and stir with teaspoon until sugar dissolves.
Do the glaze immediately after buns are baked and removed from oven.

Icing

300 gms Icing Sugar mixture 

150 gms chilled Butter diced 

40 gms Milk

1/2 teaspoon Vanilla Extract 

3-4 drops liquid Food Colouring 

Dessicated Coconut 

Insert Kneading Blade. Stopper in.

Add all ingredients.

Sp10:2-3mins until icing is smooth and creamy scraping sides of bowl with spatula as required 

Method

Insert Kneading Blade. Stopper Maxi.

Add milk, water and yeast.
Sp3:35deg:2min30sec.
Remove Stopper.
Add all other dough ingredients.
Pastry P1:2min30sec. Do not allow to proceed to proving function.
Place dough in lightly oiled glass bowl, cover with cling wrap and place in warm place until doubled in volume.
Punch down dough in bowl, divide in two and shape into two rounds.
Place both rounds onto paper lined baking tray, place in large plastic bag and prove until almost doubled in volume.
Bake 170 degrees 25-30 minutes or until done.
Place on wire cooling rack and brush with glaze.
Allow to cool to barely warm before thickly spreading with icing and sprinkling dessicated coconut  over icing.
Slice and serve with butter if desired.

Mozzarella

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.

Stretching the Mozzarella 

After microwaving and folding through with spatula.

After Draining

Curds after heating.

Cutting the curds.

2 litres full cream Milk
5 gms Citric Acid
5 gms liquid Rennet
1/2 teaspoon Salt

Insert Stirring Blade. Stopper out.
Pour 30 gms milk into small glass or ceramic bowl, add citric acid and stir with teaspoon 1 minute or until dissolved.
Add remaining milk into Cuisine Companion bowl.
Add dissolved citric acid and milk mixture.
Sp3:40deg:20mins. Or until temperature reaches 32 degrees Celsius.
Add rennet.
Sp4:20sec.
Remove lid and stirring blade.
Rest 30 minutes.
Using a large knife or metal spatula cut the curd right through to the bottom in a grid pattern.
Let rest 10 minutes.
Replace lid. Stopper out. No blade is needed for the next stage.
50deg:12mins. Or until temperature reaches 42 degrees Celsius.
Spoon curds into tea towel lined sieve and let drain 30 minutes. Reserve whey.
Place curds into heatproof bowl, add salt and fold through with silicone spatula.
Microwave curds 40-50 seconds or until cheese starts to look like it's melting.
Rest for a few seconds then fold the cheese with spatula until it starts forming a ball.
Stretch the cheese then knead into a ball shape and place in iced water for 5 minutes.
Drain on paper towel lined plate for 5 minutes and shape into a ball again if needed.
Place in large jar or container, cover with whey and refrigerate until needed.

Amazing Flaky Pastry

This 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.

Pastry rounds topped with bocconcini, diced chorizo and halved cherry tomatoes.

Chilled diced butter after adding boiling water. 

Note: 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.
Note: This recipe makes a lot of dough, you can use half and freeze the other half.

500 gms Butter chilled
550 gms Plain Flour
5 gms Cream of Tartar
250 mls Boiling Water

Dice chilled butter into 1&1/2 cm cubes and refrigerate.
Insert Kneading Blade. Stopper in.
Add flour and cream of tartar
Sp10:15 sec
Remove stopper
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).
Add the butter and boiling water mixture to the flour in the Cuisine Companion bowl.
Select Pastry P1 and mix for 45 seconds.
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).
Take out of the fridge 15 mins before using.
Cut dough in half (place remaing half in fridge until ready to use) and roll out 1/2 cm thick on generously floured surface.
Use as desired.