Apple cake

This is a recipe of Thermomix´s gift book. I usually don´t use it, but this is a good recipe, very juicy because of the apple.

APPLE CAKE

Ingredients

3 Pippin Apple

3 Eggs

150 grs Sugar (~5.3 oz)

130 grs softened Butter

1 splash of Cognac.

200 grs flour (~7 oz)

1 packet of baking powder

A pinch of salt

Steps with Thermomix

1.- Put the butterfly on the blades. Poured into the glass eggs and sugar. Program 3 minutes, 37º C (98,6º F), speed 3. Then repeats the same time and speed, no temperature.

2.- Incorporate butter and the cognac, program no temperature during 20 seconds at speed 1 1/2.

3- Add the flour, baking powder and salt, program 10 seconds at speed 2 1/2.

4.- Pour the mixtore into a buttered cake pan and put the apples on top of the mixture.

5.- Preheat the oven to 180º C (356º F), introduces the cake pan and wait 25 minutes. Then with a metal stick prick it to check if it is just right, this is so if the stick comes out clean.

Comments

In the original recipe are 6 apples, but this is too much.

If you don´t have Pippin Apples, you can use golden apples.

If the butter isn´t softened nothing happens, you raise the speed to 4 and is already.

If you haven´t a metal stick, you can use a knife carefully and where the cuts aren´t notices. I do it about the apples that is open.

Strawberry Jam

At home we always have several jars of jam with several flavors. My intention is that the only jam into my kitchen are homemade. The added work is properly sterilize the jars, we don´t want food poison!!!.

STRAWBERRY JAM

Ingredients


400 grs of strawberry (~14.11 oz)
300 grs of sugar (~10.58 oz)
30 grs of lemon juice (~1.06 oz)

Steps with Thermomix


Cut the tails of strwberries, wash and dry, if you want chopping 5 speed 4 seconds. Then put the sugar with the lemon juice 20 minutes at speed 1. Now watch the mix, if you see that it has stumbles and you don´t like it, program a few seconds at 4 speed. To see if the jam is done, takes a little with a spoon and throw it on a plate, put it vertically, and if it´s slowly slipping the jam then it´s ok.

Conservation


Previously, sterilize the jars, to clean it put in entered in a pan, on teh bottom put a cotton cloth and cover tehm completely with water and boil for 20 minutes. The purpose of the cloth is to avoid colliding with each other jars by boiling. When the jam is warm, we overturn into the seterilized jars to the edge. Closed them and introduce them again in the pan covering them completely with water and let boil for 20 minutes.

Finally, after the appointed time we take them out of the water and let stand for 24 hours upside down.

Observations


I usually make strawberry jam with fructose, replacing the 300 grams (~10.58 oz) of sugar per 275 grams (~9.70 oz) grams of fructose.

Homemade Nutella / Nocilla

This blog is my english version of cocina revuelta.

Cooking is my pastime, and my family and friends encouraged me to write my favourites recipes.

I´ll start with one’s of my favourite cream, chocolate and hazelnut cream known as Nutella or Nocilla. I like its hazelnut touch, which I think is most pronounced in Nutella. There are a lot of recipes in internet and you must distinguish between recipes that use three chocolates of which use condensed milk. I chose three chocolates recipe.

 

HOMEMADE NOCILLA

Ingredients

100grs toast and peeled hazelnuts (~3.5 ozs.)

150grs sugar (~5.25 ozs.)

100grs dark chocolate with 70% (~3.5 ozs.)

100grs milk chocolate (~3.5 ozs.)

100grs white chocolate (~3.5 ozs.)

200grs whole milk (~7 ozs.)

150grs sunflower seed oil (~5.25 ozs.)

Steps with Thermomix

It’s important that hazelnuts and sugar are completely crushed because we don’t want to find lumps in the cream, then, mix the sugar at speed 10 until the nozzle out dust, that is proof that the sugar is perfectly mix. Put it out of thermomix. Then do the same with the hazelnuts during 20 seconds at speed 10.

With the hazelnuts totally crushed, add the sugar and all chocolates. All al speed 9 during 20 seconds, if you see pieces then put it a few seconds.

Finally, add the milk and sunflower seed oil programming all al 50º Celsius (~122º Fahrenheit), 8 minutes, speed 4. And now, you have your delicious Nutella, Nocilla or just chocolate and hazelnut cream.

Comments

The times aren’t always accurate, so you have to check if you have the right consistency. I read that the cream expire in two weeks, but as my cream is only 2 days I can’t tell you safely. I read too that you can freeze it, so I’ll try to check … and I’ll tell you.