Marbled Orange Cream & Brazil Nut Brownies | Thermomix recipes

Words cannot express! You will have to try it! It has a real 'jaffa' or choc orange taste.

Marbled Orange Cream & Brazil Nut Brownies

© Nat's Thermomixen in the Kitchen (This is my personal recipe. I am happy for you to use it, print it, pin it, share it...but please give credit and link to my page. Many thanks! Hope you like it)

Ingredients

Brownie

140 g dark chocolate pieces 

130 g Butter, cubed 

160 g brown sugar 

100 g Brazil Nuts 

25 g good quality cocoa powder 

1/4 tsp baking powder 

45 g plain flour 

3 eggs 

Orange Cream

250 g cream cheese 

40 g raw sugar 

rind of 1 orange 

Preparation

Brownie

Chop brazil nuts for 4-6 seconds / speed 6 and set aside

Chop chocolate for 6 seconds speed 6, scrape down

Add butter and brown sugar to the chocolate and melt 50C / 4 minutes / speed 2.  Pour into a small bowl and set aside.  Clean & dry TM bowl.

Sift flour, cocoa and baking powder in TM bowl for 4 seconds / speed 4

Add chocolate mixture and eggs and mix for 5 seconds or until just combined / speed 4 

Gently fold nuts through brownie mixture manually with your spatula and then pour into prepared slice tin while you make the orange cream topping.

Orange Cream Topping

Add sugar and orange rind to clean TM bowl and grind for 10 seconds / speed 9 then scrape down

Add cream cheese and mix for 20 seconds / speed 4, then pour orange cream topping onto chocolate brownie mixture and swirl through with your spatula making a marbled pattern

Bake 180c for 35-40 minutes, allow to cool in tin

Happy Mother's Day | Chocolates with your Thermomix

Are words really necessary.....?

Brigadeiros (Chocolate Pralines)

But I know you are all going to ask for the recipe....its from Travelling with Thermomix 

A Mother's Day gift for my Mother in Law

Cooking a roast in your Thermomix...yes it can be done!

This created a LOT of interest last night on my page Nat's Thermomixen in the Kitchen...so I thought all the other Thermomixers out there would like to see how to cook a roast in the varoma.

Take a piece of roast meat...find a dish it will fit in that also fits inside your varoma

Brown your meat on all sides and put inside a dish that will fit in your varoma, to collect the meat juices as it steams (use this later for gravy). If you don't have a dish, use some foil. This is a 1.5L rectangle pyrex dish

For your steaming liquid, de-glaze your pan you used to brown your meat by pouring in a little boiling water and scraping the bottom to get up all the juices and caramelised meat. Pour liquid into TM bowl and add a few cloves of garlic. Use about 1L of liquid

Cook for 35-40 minutes, varoma, speed 2. (keep juices above for gravy) When finished removed your meat to the top tray, sitting on top of the lid...to catch any juices dripping as you let your meat rest (see next photo)

I had the steaming basket inserted and filled with potatoes, which I added for the last 20 minutes. You can also place veggies around your roast meat for the last 20 minutes

Cover your meat with foil and allow it to rest. Notice the meat is sitting on the top tray with the varoma lid underneath to catch any more juices...you want to keep these for gravy!!

Need I say more? Cook to your liking. This was a 1kg butterflied lamb pre-marinated in rosemary and garlic. I cooked it for 40 minutes.

It really is very simple, takes less time, is way more tender and juicy than in the oven, and you don't have to clean the oven! I'd love to hear from you if you make it, over at my Facebook page Nat's Thermomixen in the Kitchen.

Choco-latte Nougat with Roasted Almonds | Thermomix nougat!

I've tried a few different Nougat recipes and techniques in the Thermomix, but I think this is the best! 

Credit for the basic nougat recipe goes to my awesome Thermomix Group Leader, Trisha, who developed the Nougat recipe on Recipe Community. I've changed the ingredients a little to come up with the Choco-latte version. You could do the same...what flavours could you come up with?

Ingredients

200g dark chocolate

200g white marshmallows

100g roast almonds (or roast raw almonds yourself under a hot grill for 5 mins)

20g butter

15g instant coffee

1 piece of (confectionery) rice paper (I get mine from Weigh n Pay in Woodvale WA)

Preparation

* note: this is a technique you need to be ready for, don't walk away and leave it! 

• Have a small rectangular dish approx 20cm x 10cm ready, lined with cling wrap (this will make it easy to remove once set) and line the bottom with a rice paper sheet 
• Put chocolate, coffee, marshmallows and butter into TM bowl and chop on speed 6 for 10 seconds
• Scrape mixture down 
• Heat on 60c for 1 minute, speed 4 (you may need to use the spatula to keep the mixture moving as it gets extremely sticky and tough and can start to slow the blades down if you aren't careful)
• Take lid off and scrape mixture away from blades to make a little space around it, this helps the mixture move around without turning into a big lump, then cook for a further 6 minutes, 70C, speed 4 (using the spatula to keep the mixture moving if it sounds like it is slowing down)
• Add nuts, mix for 10 seconds, reverse speed 2 or until combined. Alternatively you can place your nuts in the bottom of your dish, and pour the nougat mixture on top.
• For the next stage you need to move QUICKLY! Scrape and pour the nougat mixture into your pre-prepared dish. You may need to have a butter knife handy to help you scrape the mixture off the spatula as you go, as it is extremely sticky and stretchy as you are working with it. 
• Once it is all out smooth the top over with your spatula, then press the other piece of rice paper onto the top and smooth flat and push into the corners of your dish and put in the fridge to set for a few hours (or in the freezer if you can't wait)

Cut into squares once set, and try not to eat the whole lot at once!

TIP

• Boil kettle while the mixture is melting, ready to fill your TM bowl with, to help clean the sticky mixture out once you have scraped it out of the bowl.

What is your ThermoStyle? Decals for your Thermomix

I often get asked at demos..."does it come in any colour other than white?"

Well, no. And for many people that is what they love...the sleek and clean lines of the Thermomix blends nicely into their kitchens. But for others, they want something a little different.

I recently came across these decals for your TM, and was asked to road test one. Having only the one Thermomix which I need to use for demos, I got my fantabulous friend, mother of 4 and avid Thermomixer to put one to the test. Here is what she had to say:

"As any mother is, I was more than a little dubious when Bruno got his first tattoo. What would people say? Would he get sick of it? Would it look ok? Would he be able to get rid of it if he changed his mind??? Would he still be the same fun loving easy going Thermomix?
Imagine my delight when not only did Bruno love it - so did I!! Not only does it look amazing, it was easy to apply and 100% washable - now all Bruno's friends want one too!
Gone are the days of pimp my car - it's time to pimp your thermomix!!!"

Now bear in mind, this machine gets used multiple times a day for a family of 6, so it is getting a real workout. After 5 weeks it is still looking as good as it's first day. 

So what do you think? 

You can find ThermoStyle here on Facebook and on their website.

Turkish Delight Layered Cheesecake (non bake) | Thermomix Recipes

© Nat's Thermomixen in the Kitchen (This is my personal recipe. I am happy for you to use it, print it, pin it, share it...but please give credit and link to my page. Many thanks! Hope you like it)

Ingredients

Base
80 g butter 
250 g Chocolate Biscuits (I used chocolate ripple)
Layered Cheesecake topping
500 g cream cheese 
400 g tin condensed milk 
100 g chocolate buttons or choc chips 
2 tsp Gelatine powder 
50 g boiling water 
handful of turkish delight chocolate balls for decoration - optional
sliced turkish delight bar for decoration - optional
1 tsp natural pink food colouring cochineal extract
3 Fry's Turkish Delight bars cut into 1cm chunks
1 tbsp rose water essence adjust according to your taste

Preparation

Base

1.

Snap biscuits in half and add to bowl with butter and mix for 10 seconds speed 6 or until biscuit comes together.

2.

Press biscuit mix into a greased and lined springform cheesecake tin and allow to firm up in fridge.  No need to bake

Cheesecake topping

3.

Mix gelatine powder with 1/2 MC of boiling water in your MC with a spoon until dissolved, then set aside and allow to cool.

4.

Add chocolate buds to TM bowl and grate speed 9 for 5 seconds, scrape down

5.

Melt 3 minutes speed 3 and 50C.  Set aside.  If you have a second BBL set use your second bowl to make the cheesecake mixture while you put  your bowl used for chocolate aside, and clean it later by making a hot chocolate for yourself!  Otherwise clean your chocolate bowl and move on. 

6.

Add cream cheese, condensed milk , rosewater and colouring to bowl and mix 15 seconds speed 6.  Taste to see if you are happy with the strength of the rosewater flavour, add more if necessary and mix speed 4 for 4 seconds. 

7.

Add cooled gelatine liquid to cheescake mixture in bowl and mix speed 4 for 4 seconds

8.

Tip approx 2/3 of cheesecake mixture into another bowl, leaving 1/3 in your TM bowl.

9.

Add melted chocolate to remaining mixture in your TM bowl and mix for 4 seconds on speed 4.

10.

Pour chocolate cheesecake mixture onto cooled biscuit base

11.

Gently press pieces of Turkish Delight into the cheesecake mixture

12.

Pour remaining cheesecake mixture on top and smooth and flatten out the top

13.

Decorate top of pink cheesecake mixture with slices of Turkish Delight and Turkish Delight balls, or as desired.  Allow to set in fridge before serving (1-2 hrs minimum)

Find and print my recipes here on Recipe Community

Snicker-licious Layered Cheesecake (non bake) | Thermomix Recipes

© Nat's Thermomixen in the Kitchen (This is my personal recipe. I am happy for you to use it, print it, pin it, share it...but please give credit and link to my page. Many thanks! Hope you like it)

Total time: 20mPreparation time: 20m

Ingredients

Base

80 g butter 

250 g Chocolate Biscuits (I used chocolate ripple)

Layered Cheesecake topping

500 g cream cheese 

400 g tin condensed milk 

2 tsp Gelatine powder 

50 g boiling water (1/2 MC)

2 Snickers chocolate bars

50 g cream (1/2 MC)

2 tbsp good quality cocoa powder 

100 g Peanut Butter 

2 tbsp peanuts for decoration 

Preparation

Base

Snap biscuits in half and add to bowl with butter and mix for 10 seconds speed 6 or until biscuit comes together.

Press biscuit mix into a greased and lined springform cheesecake tin and allow to firm up in fridge.  No need to bake

Cheesecake topping

Mix gelatine powder with 1/2 MC of boiling water in your MC with a spoon until dissolved, then set aside and allow to cool.

Break Snickers bars into small pieces and chop for 3 seconds speed 6.  

Add cream and melt for 5 minutes speed 2 and 50C.  Set aside.  (If you have a second bowl set use it to make the cheesecake mixture while you put  your bowl used for chocolate aside.  Otherwise set aside your chocolate mixture, clean your bowl and move on)

Add cream cheese and condensed milk and mix 15 seconds speed 6. 

Add cooled gelatine liquid to cheescake mixture in bowl and mix speed 4 for 4 seconds

Tip approx 2/3 of cheesecake mixture into another bowl, leaving 1/3 in your TM bowl.

Add cocoa powder to remaining mixture in your TM bowl and mix for 10 seconds on speed 4.

Pour chocolate cheesecake mixture onto biscuit base smoothing out nice and flat

Pour remaining cheesecake mixture back into TM bowl and add the snickers ganache mixture back in along with the 100g of peanut butter.

Mix together for 10 seconds speed 4 or until nicely combined. 

Pour remaining cheesecake mixture on top and smooth and flatten out the top

Decorate top of cheesecake mixture with peanuts, or as desired.  Allow to set in fridge before serving (1-2 hrs minimum)

Tip

You can bake the biscuit base before adding the cheesecake mixture if you prefer a firmer cheesecake base, for 10 mins on 180c.

Utensils

Use your MC to mix the 2 ts of gelatine powder with 1/2 MC of boiling water until dissolved and allow to cool. This gets added in with the cheesecake mixture to allow it to set.

Find and print my recipes here on Recipe Community