Natalia Biow & Thermomix Independent Seller UK
Petite Fours - Piped Butter Cookies
Delicate, buttery, and perfectly sweet, these Petite Fours - Piped Butter Cookies are a classic treat that melts in your mouth. Ideal for afternoon tea or a special dessert platter, these elegant cookies are easy to make with your Thermomix, giving you bakery-quality results at home.
INGREDIENTS
- 200g unsalted butter, softened
- 100 g sugar
- 1 tsp vanilla extract
- 250 g flour type 00 or use plain flour remove 2 Tbsp and add 2 Tbsp corn flour
- 2 egg yolks from M eggs
- pinch salt
- Optional: melted chocolate, jam and nuts for decoration
METHOD
- Preparation: Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
- Place sugar into the mixing bowl and mill 10 sec/speed 10.
- Add butter into the mixing bowl and cream with the sugar 20 sec/speed 4. repeat process one more time or twice - until light and fluffy.
- Add the vanilla extract and egg yolks and mix 20 sec/speed 5.
- Add the flour and pinch of salt and mix 30 sec/speed 4 - until smooth dough forms. You want a dough that's creamy and pipe-able but still thick.
- Transfer the dough to a piping bag with a star nozzle. Pipe cookies on parchment paper leaving space between them.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden. Be careful not to over-bake, as these cookies are best when they remain light and soft.
- Let the cookies cool completely on a wire rack.
- Optional: Dip half of each cookie in melted chocolate or sandwich with small amount of jam. Or just dust with icing sugar.
Enjoy these delicate butter cookies as a treat with tea, coffee, or as part of a dessert platter.
Carrot & Pineapple mini loaf cake
Dive into the world of ultimate indulgence with our incredibly moist and flavourful Carrot Pineapple Cake. This recipe takes the classic carrot cake to new heights, blending the rich taste of fresh carrots with the tropical sweetness of crushed pineapple to create a cake that's not just moist but irresistibly tender.
INGREDIENTS
- 125 g eggs
- 200 g sugar
- 180 g oil
- 175 g plain flour
- 1/2 Tsp vanilla
- 1/4 Tsp baking soda
- 1/2 Tsp salt
- 1 Tsp baking powder
- 1 Tsp cinnamon powder
- 100 g crushed and drained pineapple
- 150 g carrots, cut into slices
- 50 g chopped pecan nuts or walnuts (optional)
METHOD
- Preparation: Preheat your oven to 180°C (356°F). Grease your cake tin and set it aside for later.
- Grate Carrots: Place the carrots into the mixing bowl. Grate them for 7 sec/speed 5. Transfer the grated carrots to a separate bowl and set aside.
- Mix Wet Ingredients: Add eggs and sugar to the mixing bowl. Blend for 1 min/speed 3.
- Add Dry Ingredients: To the mixing bowl, add oil, flour, vanilla extract, baking soda, baking powder, salt, and cinnamon. Mix everything together for 5 sec/speed 5.
- Incorporate Remaining Ingredients: Add the crushed pineapple, grated carrots, and nuts to the mixture. Use a spatula to fold these in until they are well incorporated into the batter.
- Bake: Pour the batter into the prepared cake tin. Bake times will vary depending on the size of your tin:
- For small tins, muffins, or mini loaves, bake for 20 minutes.
- For larger tins, bake for 40 minutes.
- Cool and Frost: Once baked, set the cakes aside to cool before applying the frosting.
Cream Cheese Frosting Recipe
Ingredients:
- 110g butter, at room temperature
- 220g cream cheese
- A pinch of salt
- 500g icing sugar
Instructions:
- Combine Ingredients: Place the butter, cream cheese, a pinch of salt, and icing sugar into the mixing bowl.
- Mix: Blend all the ingredients together for 20 seconds at speed 5 until the mixture is smooth and creamy.
- Ready to Use: Your Cream Cheese Frosting is now ready to enjoy! Perfect for topping off your Moist Carrot Pineapple Cake or any other dessert that needs a touch of sweetness and creaminess. 😋
Mince Pies
Nothing beats homemade mince pies!
When you try a homemade mince pie, get ready for a flavour explosion. They're way better than the store-bought ones. The mincemeat filling is deliciously textured, and the pastry? It's super buttery and thin. Spruce up your Christmas table with these homemade mince pies!
INGREDIENTS
- 250g plain flour (all-purpose flour), plus extra to dust.
- 125g butter chilled unsalted.
- 1 M eggs, slightly beaten
- 25g icing sugar
- 1 orange grated zest.
- 2-3 tsp ice-cold water
- 400g Mince pie filling
- 1 apple, peeled and cut into little pieces
- 1egg yolk, beaten with 1 tsp of water to glaze - egg wash.
METHOD
- Place flour, butter and orange zest in the mixing bowl then mix Turbo/1 sec/ 4-5 times.
- Add egg and Knead for 20 sec , add ice water if needed to form a loose dough.
- Transfer dough onto a silicone bread mat or floured surface and shape into a bowl. wrap in a plastic wrap and place into the fridge to rest for a minimum of 30 minutes.
- Meanwhile mix the mince pie filling with the apple pieces.
- Remove pastry from the fridge and place one dough between 2 sheets of baking paper and roll out to a 3mm thickness. Using a 8 cm round cookie cutter cut pastry into 24 rounds and use to line two 12-hole non-stick mince pie tins or muffin tins.
- Re-roll the trimmings to the same thickness and cut 24 stars or Christmas tree for the tops.
- Spoon 2 heaped teaspoons of mince filling into each pastry case, then press the tops in position.
- Refrigerate for 30 minutes. Meanwhile, preheat the oven to 180 C.
- Brush the tops with egg-wash, then bake the mince pies for 15-20 minutes until the pastry is golden and crisp.
- Leave tarts in tin to cool for 5 minutes. dust with icing sugar and serve warm or cool completely. Store in am airtight container for up to a week.
Orange poppy seed cake
Indulge in perfection with this orange poppy seed cake! Effortlessly light and delightfully crumbly, this recipe is a burst of joy on chilly days. Simple to make, yet rich in flavours, it's the ultimate culinary indulgence.
INGREDIENTS
- 225g plain flour (all-purpose flour).
- 175g butter, room temperature.
- 3 M eggs
- 150g sugar
- 1 large orange peel and 25g juice.
- 3 Tbsp poppy seeds
- 150g milk
- Pinch salt
- 1 tsp baking powder
METHOD
- Preheat the oven to 170C fan. Lightly grease loaf pan and line the bottom with parchment paper.
- Place sugar and orange peel into the mixing bowl and grind 10sec/speed 10.
- Add butter and mix 1 min/speed 3. Scrape sides and bottom of mixing bowl with spatula.
- Add flour, eggs, orange juice, milk, salt and baking powder and mix 10 sec/speed 3.5.
- Add poppy seeds and mix 5sec/ speed 3.5. Continuo mixing with spatula if necessary.
- Transfer Cake butter to prepared pan and smooth top with spatula. Bake for 40-50 minutes. Let rest in pan for 10 minutes before transferring to a wire rack.