We had a wonderful High Tea on Sunday showcasing the delicious treats you can make in your Thermomix, I was so busy I didn’t get to take very many photos so Eloise Emmett has very kindly allowed me to share her photos of the event we held together at Little Norfolk Bay Events and Chalets. All our guests had a wonderful relaxing afternoon.
- 100g sugar
- 130g butter, softened
- 1ts vanilla extract
- 2 eggs
- 300g plain flour
- 3tsp baking powder
- Homemade raspberry jam
- 150g icing sugar
- 30g butter
- 2 drops pink food colour or 1 tsp beetroot powder
- 2tbs boiling water
- hundreds & thousands, optional to decorate
- Add butter, sugar & vanilla extract, insert the butterfly into the TM bowl & mix for 30 secs on speed 4. You may need to scrape down the bowl half way through. Keep the butterfly spinning on speed 4 as you add each egg & you may need to stop & scrape down the bowl again.
- Add the flour & baking powder & mix for 5 - 10 secs speed 4 with or with out the butterfly. Rest dough in the fridge so it is cool enough to work with. Turn the oven on to 180 degrees. Roll out dough onto the Thermomat sprinkled with a little extra flour & use a round cookie cutter to cut out the biscuit shapes. Place them onto baking trays lined with baking paper. Bake for 8 -12 mins until cooked but not too brown. Allow to cool, then sandwich together with raspberry jam in the middle, you can just dust with icing sugar or mix icing sugar, extra 30g butter with food colouring & boiling water on speed 6 for 5 secs. Then spread on top of the biscuits & sprinkle with hundreds & thousands (if using).
I grow rhubarb, I don’t do anything to it it just grows – that’s my favourite kind of gardening!! Maybe it grows so well because I got the original plant from my green thumb Mum? Anyway I have so much of it I am always on the hunt for a good rhubarb recipe either sweet or savoury, and I will upload more of my favourite rhubarb recipes soon – however this Rhubarb Crumble Muffin recipe is a regular because it is so easy & we normally have all the ingredients available. Watch me make them in my live facebook video.
- 12 portion(s)
- Rhubarb Muffins
- 220 grams Spelt Flour (white or whole), Or plain white flour or ½ of each
- 2 teaspoons baking powder
- 120 grams Rapdura Sugar, Or normal sugar
- 150 grams trimmed rhubarb
- 100 grams buttermilk, Or plain yoghurt or milk
- 60 grams coconut oil, Or vegetable oil
- 1 egg
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon ground
- Optional Crumble Topping
- 2 tablespoons Butter
- 2 tablespoons Shredded coconut
- 2 tablespoons almonds, or hazelnuts
- ½ teaspoon cinnamon ground
- 2 tablespoons brown sugar
- Preheat oven to 180 degrees.
- Place rhubarb into TM bowl 1 sec speed 6. Scrape out of the bowl & set aside. No need to clean the bowl.
- Add all the wet ingredients & sugar & process for 5 secs speed 5.
- Add flour & baking powder & rhubarb process 3 secs on speed 5 till just incorporated.
- Scrape mixture into paper muffins cases.
- Make optional topping as per below if you want to.
- Sprinkle with optional crumble topping if desired. (No need to clean the bowl after making the muffin mixture- place all the crumble topping ingredients into the TM bowl [locked] & turbo a couple of times, you still want them still a bit chunky. Sprinkle a little on top of each of each muffin.)
- Bake for 20 mins until golden & cooked through.
This recipe is a slight variation on a family favourite when we were growing up, also the first job I ever had was helping a lady bake cakes to sell to cafe’s, & we made a version of this (along with the Chocolate Zucchini Cake recipe).
First soak your poppy seeds in the milk ( also if you run out of poppy seeds you can substitute with black sesame seeds if you need too :-))
Next blitz the lemon zest with the sugar, to make a lemon flavoured sugar.
Mix all the cake ingredients together; the time is quick & the speed slower to avoid making the cake to tough & dry.
Another tip from my younger days is if you are not using your homemade butter use the paper that the butter came in instead of baking paper, it’s something my mum always did & she saved the butter papers in the fridge in case we needed to use them for a cake. It’s a great way to save money & time because the paper is already “pre-greased” with some of the leftover butter 🙂
While the cake is cooking you cake make the glaze. If you don’t have whole vanilla beans & you want to use vanilla bean paste that is fine too :-).
When the cake is cooked through poke some holes all around it & pour the glaze over so it soaks into the cake.
It’s the best served warm with a cuppa – enjoy!
- 100 grams poppy seeds
- 120 grams milk
- Zest from 1 Lemon
- 200 grams sugar raw
- 140 grams vegetable oil, or rice bran oil
- 300 grams plain four
- dash ground cinammon
- 2.5 teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 eggs
- ⅓ vanilla bean, or 1 tsp vanilla extract/paste
- zest from 1 Lemon
- 40 grams butter cubes
- 50 grams honey
- 15 grams lemon juice
- Soak poppy seeds in milk for 1 hr.
- Preheat oven to 175 degrees.
- Put sugar & lemon zest into the TM bowl & process for 20 secs on speed 10.
- Add rest of the cake ingredients to TM bowl & mix for 4 secs speed 4, scrape down sides of bowl & mix 4 secs on speed 4.
- Pour into lined cake tin & bake for approx. 45 mins or until cooked through.
- While the cake is cooking make the glaze by placing vanilla bean & lemon zest into the TM bowl & process for 20 secs on speed 10.
- Add remaining ingredients for the glaze and cook 2 mins 50 degrees speed 2.
- Process for 10 secs on speed 10.
- While cake is still warm stick a skewer into it quite a few times all over the cake & pour over Vanilla, Lemon Glaze.