The weather is getting summery again so it’s time for some light salads and Mediterranean dishes. This Greek inspired dish is using filo pastry as a case for the Feta filling. It’s easy to make and delicious with a green salad.
Source: Cuisine A á Z
150g Feta cheese
25g pine nuts
1 tbsp olive oil
Salt and pepper to taste
- Preheat the oven at 200C
- Place the eggs, Feta, Philadelphia or cream cheese, olive oil and salt and pepper in the TM bowl. Mix 15 sec/speed 6.
- Add the pine nuts and mix 5 sec/speed 3.
- Melt the butter (in the microwave or in a saucepan on the stove).
- Butter a muffin tray(I used a silicone muffins sheet)
- Take out a sheet of filo pastry and brush it with some melted butter. Cut out bands of filo the width of 1 muffin case.
- Line each muffin with the bands of filo, changing the angle with each band to fill the whole muffin case.
- Do the same with the remaining filo pastry and muffin cases.
- Pour the content of the TM bowl in each muffin until filled almost to the top.
- Bake in the oven for 25 minutes.
- Serve hot or warm with a salad and extra Feta.
This recipe is on our Thermomix calendar, given to customers who hosted a demonstration in January and February. It looked so amazing that I couldn’t resist making it. It’s a traditional cake in United Kingdom and Ireland dating from the Victorian era. It should have 11 little eggs on top that represent the 11 disciples of Christ at Easter (I didn’t judge too well, so only managed to fit 10 eggs).
Source: Beverley Dunkley for I love chocolate, I love Thermomix
150g chopped candied fruit
1 tsp grated lemon zest
1 tsp real vanilla extract
200g dark chocolate in small pieces or callets
50g unsalted butter, diced
3 large eggs
100g caster sugar
110g plain flour
15g cocoa powder
110g blanched almonds (I used ground)
120g granulated sugar
1 egg yolk
1/2 tbsp lemon juice
1/2 tbsp orange flower water
1/4 tsp vanilla extract
1/2 tsp almond extract
150g double cream
11 small eggs
- Make the Marzipan: weigh 50g sugar into the TM bowl and grind to caster sugar 5 sec/speed 10. Tip out and set aside.
- Weigh the remaining 70g sugar into the TM bowl, grind to icing sugar 1 min/speed 10. Set aside in a flat bowl or on a plate.
- Weigh the blanched almonds (they must be dry) into the TM bowl and grind until fine 10 sec/speed 10 (no need if using ground almonds).
- Add the caster sugar and most of the icing sugar (save 1 tbsp for step 6). Mix 10 sec/speed 3.
- Add the egg yolk and flavourings. Knead 1 min/dough setting until a rough paste is formed. If it looks crumbly, press it together with your fingers, it should make a dough.
- Taste and add more almond extract if needed (knead 30 sec/dough setting if that’s the case). Turn out the TM bowl and use the remaining icing sugar to roll out the Marzipan.
- Make the cake: preheat the oven at 180C and line a 18cm round deep cake tin with baking parchment. Place a bowl on top of the TM lid and weigh in the fruits, then add the lemon zest, vanilla and Brandy. Stir then leave to soak for at least 20 minutes.
- Melt 50g chocolate with the butter 2 min/50C/speed 3, pausing half way through to scrape down the sides. It should be fully melted and smooth. Heat 1 minute longer if needed.
- Mix in the eggs, sugar, flour and cocoa powder 30 sec/speed 5 then stir into the soaked fruits with the spatula. Pour half the batter into the prepared tin.
- Roll the Marzipan into a disc about 18cm diameter x 1cm thick. Place on top of the cake batter. Cover completely with the remaining batter. Bake 50 minutes until a skewer inserted in the middle comes out clean.
- Ganache: melt the remaining 150g chocolate with the double cream in a clean TM bowl 2 min/50C/speed 2 until 3/4 of the chocolate is melted, pausing to scrape down the TM bowl once.
- Scrape down the sides of the TM bowl and mix without heat until completely melted and smooth. Spread half the glaze on top of the cake with a palette knife, allowing it to drizzle down the sides slightly.
- Cool the rest of the glaze in a bowl until almost fully set, then aerate by hand with a balloon whisk until thick enough to pipe. Transfer to a piping bag fitted with a star nozzle and pipe 11 rosettes around the top of the cake and place a small Easter egg on each.