Sunday, September 18, 2011

Pear Crumble

Pear Crumble

The one in the photo here has some other cereals in it,  as made by Ms D, aged 11.  That's how easy this is.  This is very easy to make and sometimes I decide to do it at the last stages of meal prep and then have this cooking in the oven while we eat dinner.  Delicious with cream and/or ice cream.  (I hate it when I'm offered a choice... when I want to say "both")  We even had a visitor who adores the traditional apple crumble and didn't even realise this was pear.  Yay.

  • 2 large 825g cans of Pears in syrup (not juice)
  • 80g chilled Butter, cubed
  • 100g Self Raising Flour
  • 95g Brown Sugar
  • 75g Rolled Oats
  • Combine Butter, Flour, Sugar and Oats in Thermomix to make topping
  • Mix on Speed 5 for 8 seconds, until like breadcrumbs  
  • Tip out and put aside Crumble Mix
  • Drain Pears (reserve syrup for icypoles or jelly!) and place into Thermomix
  • Chop up a bit on Speed 4-5 for about 5 seconds
  • Cook on 100ºC, for 10 minutes on Speed 2
  • Place cooked pears into approc 20cm oven-proof dish and smooth a bit
  • Sprinkle over with all the topping
  • Cook in moderate oven for 20-30 minutes, until golden on top and fruit is bubbling
  • Serve with ice-cream and/or cream
  • Serves about 10.  
Verdict:  The eternal favourite.

Tweeks:  In the photo, the crumble also has some puffed rice and puffed millet.  I happened to run out of oats and threw these in to make up the volume.  Before Failsafe, we used to have coconut but really we don't miss it from the flavour in the crumble.  The frillpantii like to have it cold in school lunch boxes.   If you like the pear a bit more 'wet', by all means add 150g of the syrup to the pear in the Thermomix before you cook it.

Saturday, September 17, 2011

'Lemon' and Poppy Seed Muffins

'Lemon' and Poppy Seed muffins
Anna G. mentioned 'Lemon and Poppy seed muffins' on the Failsafe Eating Support Group on Facebook and I knew I just had to try them...  right now!!!  I googled and the one I picked was from "The English Kitchen".  If you don't have a Thermomix,  just check her recipe there for the order things go in.   I loved "Debunking the myths of English Cookery one recipe at a time."  It made me smile.

So, obviously I had to lose the lemon to make this Failsafe... but that was all.  I just needed to exchanged lemon juice for citric acid and water.

  • 80g water
  • 1 tsp Citric Acid
  • 220g Sugar
  • 1/2 tsp Citric Acid, extra
  • 335g SR Flour
  • 2 tabs Poppy Seeds
  • 60g Butter, melted
  • 250g Milk
  • 2 Eggs
  • Combine Water and Citric Acid, stir until dissolved and set aside
  • Place sugar and extra Citric Acid into Thermomix and pulverise on speed 9 for 5 seconds
  • Put aside 2 tabs of the sugar mixture.
  • Add Flour and Poppy Seeds and combine on Speed 4-5 for 10 seconds
  • Scrape down, close lid and stir on Speed 3 while you add Citric mix, Butter,  Milk and Eggs through the top.  
  • Increase to speed 5 to really combine well, scraping sides if needed for about 7-10 seconds.
  • Put into muffin cases. (I always use paper muffin cases inside a 12-hole muffin tray)  
  • Sprinkle each with sugar mixture you put aside earlier
  • Mine made 12 when I used a 1/3 cup to scoop.
  • Bake in moderate oven for 20-25 minutes,  until cooked through and springy to the touch or a toothpick comes out clean.
Verdict:  I am eating one,  hot from the oven.  It's yummy and reminds me a bit of pancakes and lemon and sugar.  Mmmmmmm... pancakes.   I'll leave the rest alone until they're cool.  All the frillypantii are at the beach, while I bake.  They will be pleased when they get back,  all tired and hungry.

Tweeks:  The sugar on top... may as well leave that off.  It didn't translate well.  The original recipe used lemon-rind rubbed into the sugar.  Wow.  But,  this didn't work out so well.  So, just dump it all in the mix if you want.  No great loss.

Freezing:  These freeze and defrost in a school lunch box just fine.

Friday, September 16, 2011

Ciabatta No-knead Bread

Ciabatta No-knead Bread
Thanks to Dave-the-printer-who-bakes, Mr frillypants is always coming home with another bready hint.  This one was a real goody.  This bread may have an adults-only rating,  because it's very chewy and needs a strong jaw.  The main thing with this incredibly easy recipe is time.  This sits for a total of 20 hours!  The mixing is easy,  the shaping is easy, the baking is easy.....  the waiting for that bready deliciousness is what's hard!!!

I'm going to include a ready reckoner....  I keep trying to count hours on my fingers,  working out when it will be ready.  Yes,  I really am that sleep-deprived and distracted that I can't work it out.  Let's blame the overnight feeds, shall we?  :)

  • 3 cups of Plain Flour
  • 1/4 tsp of instant Yeast
  • 1 1/4 tsp of Salt
  • 1 1/2 cups of Warm Water
  • In a large bowl mix together Flour, Yeast and Salt
  • Add water and mix until it has all come together.
  • Cover with cling film and leave in a safe place for 18 hours.  At least 18 hours.
  • Grease a heavy crock pot (eg Le Crueset) that has a lid (I warmed it slightly in the oven)
  • When that time is up, put sticky dough onto a lightly floured bench 
  • With floured hands, shape dough by lightly flattening it out, pulling and pushing to form a circle
  • Fold edges in onto the top, as if it's a square.  Four 'corners' brought to the middle
  • Place the dough, folded-side down into the the crock pot and cut a cross into the dough with a very sharp knife
  • Cover again with the plastic and allow to sit for another 2 hours
  • Heat oven to 250ºC 
  • Remove plastic from crock pot and sprinkle with some rolled oats if you'd like
  • Put on the lid and bake for 45 minutes
  • Remove the lid and bake for a further 15 minutes.
Verdict:  Yummeh!

                                    Ciabatta Bread Ready Reckoner

Mix at 12 noon  -  ready to eat at 9am   (shape at 6am, bake at 8am)
Mix at 9am        -  ready to eat at 6am   (shape at 3am, bake at 5am)  <-- see how I avoided a problem here??
Mix at 4pm        - ready to eat at 1pm    (shape at 10am, bake at 12noon)

That should be enough to get me through.  :)

Tweeks:  Dave says you could add bread improver to make it last longer??  Mr frillypants and I ask... longer than what??  We want to eat it all. NOW!!!  But,  I've heard that bread improver contains some very unsavoury things,  especially if you're a Vegan.  So,  I'd use Ascorbic Acid if I wanted to make it last longer.  But, like I said... who wants it last?  This is nom nom nom scoffing bread.  Maybe I'll freeze some,  just so I can report back how it works out.

Thursday, September 1, 2011

Fruit & Custard Pillows

Pear and Custard Pillows
This one has been doing the rounds, it seems.  This is my little adaption...  fruit and pastry is not enough.  I want custard, too!!! Oh yes... I do.   I first saw this recipe on Facebook page: HalfBaked.  She linked back to the Thermomix forum to this thread: Reply 9 and then I also found it on Bambi & Bimby.  Check the other recipes for alternatives to sweeteners and fruit I've used.  Each had their own take on the fruit used, but everyone agreed, they were 'just like a bought one'.  That's what makes these great for the school lunch box.  They look like the ones the poor unfortunate kids have... the kids with the packet ones full of crappy additives.   Cut these to whatever size you like.  Mine were about 15cms the first try and then about 5cm the next time.  I think that's a better 'snack size' for my kids. 

Looking down the page at this recipe,  it looks really involved.  Actually,  it's very easy!


Fruit Filling
  • 250 g canned Pear 
  • 15g Syrup from can
  • 50g Rice Malt Syrup
  • 1/4 tsp Citric Acid
  • 20g cornflour
Custard filling
  • 75g Vanilla Sugar
  • 2 Eggs
  • 500g Milk
  • 40g cornflour
  • 125g Butter
  • 50g Sugar
  • 1 Egg
  • 260g Plain Flour
  • 2 tsp Baking Powder
  • little bit of milk


  • Put all ingredients into TMX 
  • Cook on 100ºC for 5 minutes, Speed 2-3
  • Put mixture into another bowl to cool
  • Don't worry about cleaning bowl
  • Put all ingredients into TMX
  • Cook on 90ºC for 7 minutes on Speed 4
  • Put into another bowl to cool
  • Cream Butter and Sugar using Butterfly on Speed 4
  • Scrape down
  • Add Egg and beat well
  • Remove butterfly, scrape down and add Flour and Baking Powder
  • Bring together on Speed 4
  • Then knead, adding a little milk if needed, to create a ball of pastry
  • Divide pastry into 3 balls
  • Roll each piece into a fat sausage-shape.  About the length of your hand from wrist to finger-tip
  • Flatten out pastry (I used rolling pin) to a piece about 20cm-ish long
  • Spread the Fruit filling and Custard filling down the middle of the pastry (I used a spoon but thought piping would work better)
  • Roll pastry in each side to form a 'sausage roll' shape
  • Cut to size required and place onto lined tray, seam-side down
  • I cut off the messy ends and left those as 'open tarts', figuring they'd make great 'testers'.
  • Brush with milk
  • Cook in oven at 180degC for about 20 minutes 
  • Makes approx 18 pieces.
Verdict:  The only one who didn't love this was Mr JA who, at 20 months, found the outside 'biscuit' too dry.  Everyone else is in lerve!!  It's not too sweet,  but just right.  The pastry is not dry but still a bit crumby.  To bite in and get the mix of all the flavours is lovely.

Tweeks:  Yesterday I made these for the first time and did only the pear filling.  That was also lovely,  but I got a bit greedy and decided custard was also needed.  When I get some Golden Delicious apples, I'll try an apple one as well.  Or... apple and custard!!  Mmmmmmmm.

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