One of the first recipes I tried in the Bellini was the 30 second cake. My youngest is rather partial to cake after school and I try and make one occasionally on days I am not working. Usually I use a packet mix because it is quick, fairly easy and you get pretty consistent results. In other words, even I cant stuff up a packet mix! So I tried the 30 second orange cake. Wow!
It takes literally 30 seconds to make the whole mix. That includes throwing in a whole orange that has been cut into quarters, skin and all!
The first one was very nice and we gobbled it up slightly warm. It was a little tart and textured for my liking so I adapted it slightly for the next time.
I cut the orange into quarters and removed the skin from 3 and left one with the skin on. This resulted in a much nicer cake. I also made a lemon drizzle to go over the top. I poked holes in the cake with a skewer when it was fresh from the oven and poured the drizzle over. The drizzle was made from the juice of one lemon and 100 gms of icing sugar gently heated until the sugar dissolved.
Part of the reason I ventured into thermal cooking was to see if I could stretch myself out of my cooking comfort zone and try new things. In the past I have had so many cooking disasters, it has really put me off. I also lead a fairly busy life and resent spending hours in the kitchen. I was hoping that this method would meet all of these needs. So far, so good. I have had a few whoopsies, but it has been fun!
Bread has always been a bit of a cooking holy grail for me. My hubby makes bread in the bread maker, but I dont really like it. In fact the smell of the bread cooking in the bread maker in the morning makes me feel ill. I know, strange!
I saw a recipe on Retromummy’s blog. Corrie has a thermomix and makes lots of yummy food for her family. So, I decided to give it a go.
Recipe was very easy to follow and I made mine in a loaf tin rather than in a square tin. I proofed it in the ute as it was a warm day.
I was amazed that it worked so well. The best thing was that is smelt pleasant and not overpowering. We ate it slathered in Black olive tapenade from Providore in the Margaret River region and washed it down with ice coffee, made in the bellini of course!
Seeing as Christmas was coming I decided to make some shortbread. I read up on different recipes and took the plunge.
As usual, when I bake, something always goes wrong! I was hoping the bellini would change that. When I went to get the groceries, I couldn’t find rice flour anywhere, the shop was crazy busy with people so I thought I could just mill my own. I read up on what to do and gave it a go. I milled about 110gms white rice. Obviously I found out later, I didn’t quite mill it for long enough. My lovely shortbread ended up with lots of crunchy rice bits in it. Hubby was very kind and said he quite liked it that way.
Anyway, the most important thing was, it actually looked very pretty. I saw an idea on pinterest, where you press a glass jar with a cut pattern on the bottom into the dough before cutting it out.
Looks quite fancy pants!
Cut glass pressed shortbread. Perfect for Christmas!