Caramelised Apple Cake

One of the best kitchen items that I have is a Thermochef.  My husband bought me one last Christmas and I do use it every day.  When hubby suggested getting me one I did my research and thought it would be an invaluable kitchen item. I certainly could not justify spending high dollars on a Thermomix, but the Thermochef does virtually the same and at a lesser cost = bonus!

Since then I seem to bake even more - luckily I rarely eat sweet dishes but my family certainly enjoys them.

Owning a "thermie" is like being part of an exclusive club.  There are so many websites, books and online clubs that are purely devoted to thermomix recipes.  If you have considered getting one, I strongly urge you to do so; they are a wonderful addition to your kitchen and since Christmas (7 months ago) I have only brought out both my Kenwood mix master and food processor just once.  Otherwise the "thermie" does it all,  more efficiently and quickly as well.

I was home a little early last night so thought to google an apple cake, as there were 5 little green ones on the bench screaming at me to be eaten.  I typed into my phone "thermomix apple cake"and at the top of the search bar popped up Easy Caramelised Apple Cake.

 I didn't see that there were separate Thermomix instructions, I simply popped in the butter and sugar to cream, added the cinnamon, vanilla and eggs one at a time and keep creaming with the butterfly in place.  When the apples were browned I added them with the flour, cream and milk and lightly mixed for 1 minute on low without the butterfly.  

So thank you Sammie for this excellent cake which will definitely become a family favourite.

Here it is, straight from The Annoyed Thyroid website, which is worth browsing as there are some wonderful recipes and inspiration on this site.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

CARAMELISED APPLE CAKE

3 Granny Smith apples, peeled, cored and cut into 1.5 cm pieces

3/4 cup (160g)  sugar

125g unsalted butter, softened

2 eggs, lightly beaten

1 teaspoon vanilla essence

1/2 teaspoon cinnamon

1 1/2 cups (225g) plain flour

1 teaspoon baking powder

1/2 cup (130g) cream

1/4 cup (80g) milk

Preheat oven to 180Celsius/160Celsius fan-forced. Grease and line base of a round cake tin or line with baking paper.

Heat two tablespoons butter and 1 tablespoon sugar in a small pan  until the sugar melts. Add apples and cook for 5 minutes stirring regularly until browned. Set aside and leave to cool.

Beat the butter and sugar until light and creamy. Add the flour, cinnamon, baking powder, vanilla, cream and milk. Mix to combine. Add the apple mixture and fold in gently. Spoon the mixture into the prepared tin and shake gently to smooth top.

Bake for 50 minutes or until a cake tester comes out clean when inserted into the centre of the cake.  Leave the cake in the tin for 10 minutes before transferring to a wire rack to cool.

Thermomix or Thermochef Instructions

Preheat oven to 180 Celsius not fan forced. Grease and line base of a deep round cake tin or line with baking paper.  Heat two tablespoons butter and 1 tablespoon sugar in a small pan  until the sugar melts. Add chopped apples and cook for 5 minutes stirring regularly until browned. Set aside and leave to cool. If using raw sugar, mill for 5 seconds  on speed 9.  Chop butter for 5 seconds on speed 8. Add butterfly and mix for 1 minute  on speed 4, scraping down lid and sides of bowl half way through. Remove the butterfly. Add vanilla to TM bowl. With the blades running on  speed 3, add the eggs one at time, through the hole in the lid, this should take about 30 seconds after each egg has been added.  Then add the flour, cinnamon, baking powder, cream and milk and mix for 10 seconds on speed 4. Scrape down the sides, then mix for another 10 seconds on speed 4.Add the apples the cake mixture and mix for 10 seconds  on reverse speed 3 using the spatula to assist.Using a spatula, transfer the mixture into the prepared tin and smooth the top. Bake for 50 minutes or until a cake tester comes out clean when inserted into the centre of the cake.

Leave the cake in the tin for 10 minutes before transferring to a wire rack to cool.

~~~~~~~~~~~~~~~~~~~~~~~~~~

Do you have or have you considered getting a Thermomix or Thermochef? 

Do you google recipes for inspiration whilst in the kitchen ready to cook?

Buon appetito, enjoy Merryn xx

Halloumi Cheese Home Made

I have been making cheese at home for years.  

Ricotta, mozzarella, boccocini, feta, labneh and halloumi.

A few weeks ago I bought a packet of halloumi and when it was sliced nd fried, I was quite disappointed, it was simply not as good as home made. Home made Halloumi has a firm texture and an incredibly full flavour.  

Last Friday I had to take a sign I had painted for Honey Week (for my amateur beekeeping club) to a  nearby town so a friend came along for a coffee afterwards and to do some shopping.  My friend mentioned during our coffee break that she would like to make her own cheese, so we promptly drove to the local cheese supply shop so she could get rennet, chloride calcium (in case your milk is homogenised) and mesophilic starter. Stepping into this shop is like stepping into an old dark, musty shop from 50 years ago.   As well as stocking cheese making supplies  it is also a home brewing supply shop that, despite it's size actually keeps everything you might need to make your own wine, beer, mead, spirits and cheese.  It is an eclectic mix of very useful items housed with olde world charm.  This visit inspired me to make my own cheese again, especially now that the weather is cooling down and I am happy to stir over a pot on the stove.

I like to share my techniques with you and also, my blog is a record, a digital book of my triumphs and successful recipes. Plus, I really enjoy cooking and creating  ...

A gorgeous side dish for your dinner is halloumi and cauliflower fritters which we had last night served with barbecued steak and prawns, mushrooms and a green bean salad.

This version I follow is from home made Haloumi and there are only slight variations between Haloumi on different websites - the spelling especially but the temperature is the most important thing for success.  Halloumi is a Cypriot cheese traditionally made from goats or sheeps milk and sometimes flavoured with mint or other herbs.  Halloumi has been westernised and is often now made with cows milk, due to the ready availability of this milk.

Fried in a little butter to accompany my breakfast of fried eggs and chilli

~~~~~~~~~~~~

   H A L L O U M I

• Ingredients
• 2 litres pasteurised but non homogenised full cream milk
• 1/2 tespoon rennet mixed with 1 teaspoon distilled water 
• Pinch of Salt
• Method:  
• In a large stainless steel saucepan heat the milk to 32˚c
• Add the rennet when milk has reached 32˚c
• Allow the milk to sit, covered with a cloth in a warm place for 30 minutes or until a firm curd has formed.
• When the the curds are formed cut into 2.5cm  squares. If the pot is deep also cut across with a slant on your knife.
• Rest for 5 minutes, then heat the pan to 38˚c
• The squares should look smooth and lightly elastic.
• Lift the curd out of the pan with a slotted spoon and place into a colander lined with cheese cloth or gauze
• Cover with more cloth and place a weight on top.
• Let it rest for 30 minutes.
• Now cut the Halloumi cheese into pieces.
• Reheat the whey to 85-90˚c
• Cook for about 10 - 20 minutes, stirring from time to time. The cheese will rise to the surface.
• Take the cheese slices out with a slotted spoon, add a pinch of salt on each side.
• Make a brine with 50% leftover whey, 50% boiling water and 10% salt.
• The halloumi will keep up for up to two weeks in brine, in the fridge.
• Makes approx 300g Haloumi                                                                                                                                           ~~~~~~~~~~~~~~~~~~~
• Do you like to make your own cheese too?  What is your favourite style of cheese?
• Buon appetito, enjoy Merryn xx

Halloumi and Cauliflower Fritters

Some days you need quick dishes to cook after a long day.

These fritters do not taste like cauliflower at all, although Son No 1 still would not try them.

They are a healthy, delicious side dish or entire meal served with other salads and bread.

Whilst there was fresh home made Halloumi in the fridge I made these delicious cauliflower and halloumi fritters which were so quick to make with the aid of a food processor and nutritious too!

•                                         Halloumi and Cauliflower Fritters

• 1/2 chopped white onion
• 1/4 cup parsley, finely chopped
• 1 clove of garlic, finely chopped
• 300 g cauliflower florets, finely chopped
• 2 eggs
• 350 g halloumi, chopped into 1cm squares
• 2 Tblspn chia seeds
• 1 Tbslpn lemon juice
• freshly ground black pepper and a little salt
• olive oil for shallow frying
• Method
• Mix lemon juice and chia seeds together and let sit a few minutes.  (This becomes a binding agent.)
• Place onion, parsley, garlic, cauliflower and haloumi into a bowl and mix well.  Add the chia and lemon juice mixture with the eggs and whisk until it comes together. 
• Heat olive oil in a frying pan over low-medium heat and drop 1/4 cup mixture in to make the fritters.  The mixture will flatten out quite quickly.  

Cook 2 minutes per side, until browned.  You may need to go back to refry the first side for 1 minute but these cook quite quickly so be careful with your timing.

• N.B.  You can use a food processor to make the chopping and blending process quicker.
• These can be refrigerated for 3 days or frozen when cooked.

Buon appetito, enjoy Merryn xx