Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: boonderoostudio on December 27, 2009, 12:52:51 am
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For Christmas I decided to make the Panettone recipe from the UK Thermomix Forum. The first one I made I was too impatient, and it didn't rise enough :o, but the taste was divine. The second try was very successful until DH decided to remove paper whilst still hot,which meant it got squashed >:(. Third try a complete success and DH didn't dare go near it until it was offered to him to eat :) :) :) :) :) the verdict was 5/5
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Oh well done BS. I can imagine how DH would have been too scared to go near the 3rd attempt. ;D ;D ;D
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Great work - I was thinking of making some today.
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I have all the ingredients ready to make this and even went and bought a special baking pan with higher sides for it, but I have been struck down with some kind of gastric nasty so won't be eating in the near future! :(
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Hope you're feeling better soon :-*
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Amanda, I hope you feel better soon. :-*
BS it looks fab, I have had this earmarked to make too, it's definitely on the list. ;D
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The panettone looks lovely.
Amanda, take care of yourself.
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Sorry you are not well Amanda, good thing you got through Christmas (well, I hope you did ???).
Would you believe I had never even tasted panettone until today when I opened a small one that was in a goodies basket we received for Christmas. I'm sure home-made is 100% better but now I understand why everyone loves it so much.
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Made a pudding from one we already had - so haven't bothered trying to make one today - forgot we had it there ( and another one that has soft caramel filling that was a gift from friends)
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Made a pudding from one we already had - so haven't bothered trying to make one today - forgot we had it there ( and another one that has soft caramel filling that was a gift from friends)
What kind of pudding did you make? Can you give the recipe? I've still got the squashed panattone in the freezer trying to think of something to do with it. ???
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Don't know what sort of pudding Thermomixer made (probably something with beetroot :-)) :-))) but there is a bread and butter pudding in the Festive Flavour cookbook using panettone. Pge 32 if you have the book BS.
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The one in the Calendar is an adaptation of one that I did - Ann M is MrsT - she claims it as hers, though it is my adaptation.
Just do B&B pud - http://www.forumthermomix.com/index.php?topic=84.0 (http://www.forumthermomix.com/index.php?topic=84.0)
Sorry, haven't had time to transfer the recipe from my blog here for the latest version http://thermomix-er.blogspot.com/2009/12/thermomix-panettone-pudding-cookbook.html (http://thermomix-er.blogspot.com/2009/12/thermomix-panettone-pudding-cookbook.html)
(http://2.bp.blogspot.com/_bNPH41zg68M/SzgFQBMfU9I/AAAAAAAAAvY/1aelx0a81EM/s320/Panettone+Pud+1.jpg)
Promise to shift it here soon.
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Thanks, will give your pud a go tonight :)
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Gastric nasty now resolved, although it lurked around for 2 1/2 weeks and seriously got in the way of my festive feasting! :(
On the up side - I did lose some weight (day after day on water and breadsticks will do that, I've found) so can now indulge myself again!
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Go for it Amanda.
Thermomixer I bought a Panettone this morning (marked down) as I thought I would make the recipe from the Festive Book. I've made the marmalade so I've cheated with the Panettone. It sounds lovely. Will check your blog.
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Nice to hear you are on top again Amanda - the festive season has been and gone now though so you will have a long wait until next year. Great kick-start for losing weight though ;) ;)
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Good to hear Amanda - I don't like being sick - but hate being fat >:( >:( - just wish I didn't like eating as much ;D ;D
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I've been trying to convert my recipe for bread pudding to TMX, but as it is a fairly common one, I think I will pass but offer this for those who want something a bit different.
I prepare the pudding and bake it in a loaf pan, allow it to cool, then refrigerate it overnight so it is very well "set."
In the morning, I slice it and fry the slices on a griddle. This produces what I call "Mock French toast" and it is much less messy to prepare than the original and is much speedier to cook and serve.
I used to help with fund-raising "pancake breakfasts" which involved pancakes, sausage and bacon and after a while people simply became rather tired of the ubiquitous pancakes and our attendance fell off.
I developed this technique for a man who wanted to prepare a Mother's Day breakfast for his wife (with his children helping) and as she loved French toast, he asked me how he could do it without problems. Thus the pudding in loaf pan, sliced, etc.
It worked beautifully for him and his kids. Then, as it was easy for me to bake several at a time, I volunteered to produce "French toast" for our next fund raiser and baked 10 puddings - long loaf pans, 15 slices per loaf - and it was so popular we sold out in less than half an hour.
The next time I baked 30 loaves and that barely lasted through our two hour breakfast. After than I got other people to prepare and bake the pudding loaves until we were up to a total of 100 loaves at one event where we served over 300 people - each person got 4 slices plus sausage or bacon - paying $5.00 per breakfast. We raised a lot of money for our charities.
You can prepare any bread or bread and butter pudding in this manner. Panettone pudding is wonderful this way.
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Thanks Andie - great idea. I have a whole pudding in the freezer (just needed a photo :o ) - I should have sliced it up before freezing (you did mention this before and I forgot !! :-)) )
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I'm sorry if I'm posting redundant stuff. I guess I am suffering from the "old-timer's" disease and forgetting that I have previously posted suggestions. >:(
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Not redundant - always good to have tips like that repeated - then I will remember next time - and I don't think many will find it here http://www.forumthermomix.com/index.php?topic=320.msg26333#msg26333 (http://www.forumthermomix.com/index.php?topic=320.msg26333#msg26333), but it is perfect in this thread. :-* :-* :-*
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I also made this from the same recipe on Christmas Eve for my Sicilian partner's Nonna, which was quite daunting indeed!!! It did take AGES to rise, I think I ended up leaving it 2 hours per proving but the end result was PERFECT!! (if I do say so myself!!). I didn't actually taste it as I gave it away as a gift and I wasn't there when they ate it apparently it did it did get the thumbs up from Nonna though!!
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Brava la nostra tesora - good to hear our little treasure.