{"id":2705,"date":"2013-04-03T11:31:25","date_gmt":"2013-04-03T03:31:25","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=2705"},"modified":"2013-04-14T15:59:00","modified_gmt":"2013-04-14T07:59:00","slug":"passionfruit-curd","status":"publish","type":"post","link":"https:\/\/www.foodfourthought.com.au\/blog\/passionfruit-curd\/","title":{"rendered":"Passionfruit curd"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Thermomix.\u00a0 Two years ago I would never have believed how big an impact this one kitchen appliance could have on my life.<\/p>\n

After vowing that I would never buy one because \u201cno kitchen appliance could be worth that money\u201d I went to a friend’s demonstration with an open mind to \u201chave a look\u201d. \u00a0Halfway through I was sold.\u00a0 It took me two weeks of \u201cjustifying\u201d before I decided and took the plunge.<\/p>\n

Now, my only regret is that I didn’t have one sooner.\u00a0 Not only has it changed the way I cook, made me even more creative in the kitchen, saved me time and money but it has introduced me to\u00a0so many people I never knew.\u00a0 I am so grateful to say that I have 228 special clients and I really enjoy showing people just what this amazing little machine can do.\u00a0 Just this week I did a home demonstration for a lovely group of people and some of their faces were\u00a0 gorgeous.\u00a0 The surprise of milling raw sugar to icing sugar in just 9 seconds; the fact that it will chop one clove of garlic into tiny pieces; and being able to make soup while steaming ribbon vegetables and chicken then turning part of the soup into a sauce to pour over the chicken.\u00a0 The pi\u00e8ce de r\u00e9sistance, chocolate custard made in the Thermomix in 7 minutes, no packet mix or stirring required. \ud83d\ude42<\/p>\n

I have always loved being able to make my own preserves and relishes from scratch.\u00a0 An extension of that is being able to give jars of them to friends as gifts.\u00a0 This recipe is perfect to make and give as a gift.\u00a0 It is also fabulous for those times when friends “pop in” unexpectedly.\u00a0 If you have some mini tart cases,\u00a0 meringues or even some phyllo pastry available, you can create an amazing treat.<\/p>\n

I recently wrote about my joy at being given a bag of passionfruit<\/a>\u00a0and what I had decided to do with them all.\u00a0 Part of that was making this delicious passionfruit curd for my Passionfruit Cupcakes.<\/a><\/p>\n

My favourite way to eat this curd is simply stirred through greek yoghurt but I thought I’d be a little fancy in case you want to be able to serve it as a dessert also.\u00a0 This is also something that I love to make for friends as gifts.\u00a0 So when you wonder what you can make in your Thermomix for a Christmas gift, why not try this recipe.<\/p>\n

passionfruit curd \u2013 (recipe adapted by Fiona at Food 4 Thought from here<\/span><\/a>).<\/span>
\n makes approximately 1 litre<\/span><\/p>\n

Ingredients<\/span>
\n200g raw sugar
\n180g butter, cubed or softened
\n30g lemon juice
\n6\u00a0eggs, lightly beaten
\n200g passionfruit pulp (15 \u2013\u00a020 passionfruit \u2013 depending on size)<\/p>\n

Preparation<\/span>
\nAdd sugar to TM bowl and mill for 3 seconds on speed 9<\/strong>.<\/p>\n

Scrape\u00a0around\u00a0sides of bowl,\u00a0insert butterfly <\/strong>and add remaining ingredients.\u00a0\u00a0Cook at 90\u00b0C<\/strong>\u00a0for\u00a011 minutes<\/strong> on reverse,<\/strong>\u00a0speed 4.\u00a0<\/strong> Use steamer basket on top of lid instead of the measuring cup as it will allow more steam to\u00a0be released\u00a0and give a thicker curd.<\/p>\n

Pour into sterilised jars and refrigerate until needed.<\/p>\n

sweet shortcrust pastry \u2013 (recipe adapted from original by Michelle Cranston from \u201cMarie Claire – Hot\u201d).<\/span>
\n makes 2 small tart cases (10cm x 2cm)<\/span><\/p>\n

Ingredients<\/span>
\n10g raw sugar
\n50g butter
\n100g plain (all-purpose) flour
\n1 tablespoon cold water<\/p>\n

Preparation<\/span>
\nAdd sugar to TM bowl and mill for 10 seconds\u00a0on speed 9.<\/strong><\/p>\n

Scrape down sides of bowl, add butter and flour.\u00a0 Set dial to closed lid position <\/strong>and knead for 30 seconds <\/strong>on Interval speed.<\/strong><\/p>\n

Scrape down bowl, add cold water, set dial to closed lid position <\/strong>and knead for 30 seconds <\/strong>on Interval speed.\u00a0 <\/strong><\/p>\n

Remove mixture from bowl and form into a disc.\u00a0 Wrap in plastic and refrigerate for 15 minutes.\u00a0 Once slightly firm,\u00a0remove plastic and divide into 2.\u00a0 Using a rolling pin and thermomat, roll out each portion to approximately 2mm thickness and line each tart case.\u00a0 Place back into refrigerator for further 15 minutes, and heat oven to 170\u00b0C with the fan on (or 180\u00b0C for non-fan forced oven).\u00a0 Remove cases from refrigerator and prick the base with a fork, line with greaseproof\/non-stick paper and fill with rice\/baking weights.\u00a0 Place the cases on a baking tray and in the oven.\u00a0 Cook for 15 minutes, remove paper and weights and return cases to the oven for 2 – 3 minutes until they look cooked and dry.\u00a0 Remove and allow to cool.<\/p>\n

Fill the tart cases with passionfruit curd and top with cream or yoghurt and passionfruit pulp.<\/p>\n

My tips\/alterations:<\/span> PASSIONFRUIT CURD \u2013 *Once the curd is cooked, taste it.\u00a0 If you feel you can still taste the eggs, cook it for an additional minute at\u00a0 100\u00b0C.\u00a0 Use this curd for anything, filling a meringue layer cake, inside cupcakes<\/a>,\u00a0or my favourite, stirred through some Greek style yoghurt.\u00a0 *If you store this curd in\u00a0sterilised jars\u00a0it will keep (in the refrigerator) for several months.\u00a0 *I found the easiest way to remove the pulp from the passionfruit was with a dessert spoon.\u00a0 I did them all before starting the recipe.\u00a0\u00a0TART CASES – *You can make these cases then store them in the freezer for several weeks.\u00a0 If you have a filling you would like to cook in them, simply add it to the tart case and put them in a preheated oven straight from the freezer, there’s no need to thaw them out.\u00a0 If you would like to use them with the Passionfruit curd, remove them from the freezer and allow them to defrost on the kitchen bench before filling them with curd.\u00a0 *The amount of cold water required\u00a0may vary from time to time (due to flour differences, etc), adjust it as you need to.\u00a0 *I have made these with cold and room temperature butter and each works as well as the other.\u00a0 Just be careful not to overwork (over mix) the pastry.\u00a0 *When you remove them from the refrigerator to roll it out, work quickly as the pastry becomes slightly sticky as it comes to room temperature.<\/p>\n

\u00a0\"\"<\/a><\/p>\n

e<\/strong>ase: 7.5 – 8\/10.\u00a0 <\/strong>The curd couldn’t be simpler and the pastry is easy once you’ve done it a couple of times.
\nprep time: 15-20mins <\/strong>for the curd (the passionfruit take the time).\u00a0
\ncooking time: 15mins <\/strong>for the tart cases in the oven + cooling time.
\ntotal: 35 minutes<\/strong> + cooling time.<\/p>\n

taste: 9\/10.<\/strong>\u00a0This pastry has the\u00a0snap that you want as your spoon goes through it.\u00a0 The passionfruit curd is delicious with the perfect\u00a0amount\u00a0of sweetness to compliment (and not overpower) the passionfruit.<\/p>\n

would I make it again:\u00a0 Yes, yes, yes.\u00a0 <\/strong>This is going to be a staple in our house, especially when anyone is willing to pass with a large bag of passionfruit. \ud83d\ude42<\/p>\n

So what about the whole conversion thing.\u00a0 I’ve listed the recipes side by side and given you\u00a0 some explanation.<\/p>\n

\"\"<\/a><\/p>\n

1. We make our caster sugar from raw sugar.<\/p>\n

2. Because we can control the temperature, instead of using over a pot of simmering water we can just use the TM bowl.\u00a0 To work out the temperature and the speed I just looked at what we do for the lemon curd and custard and did something similar.<\/p>\n

3. To get the mixture to thicken on the stove there is no lid on it.\u00a0 To create the same effect with the TM I just remove the MC and use the simmering basket on the TM lid.<\/p>\n

4. Converting recipes can be a little bit of trial and error at first but persist with it and you will have your favourite recipes done the Thermomix way in no time.<\/p>\n

I hope this helps you to convert your recipes \ud83d\ude42<\/p>\n

Two other posts that might help with recipe conversion –<\/p>\n

– Jo Whitton does some amazing things with the Thermomix and these are some of her tips.<\/a><\/p>\n

– Forum Thermomix is a place where many questions can be answered and this thread <\/a> might be useful.<\/p>\n","protected":false},"excerpt":{"rendered":"<\/p>\n

Thermomix. Two years ago I would never have believed how big an impact this one kitchen appliance could have on my life.<\/p>\n

After vowing that I would never buy one because \u201cno kitchen appliance could be worth that money\u201d I went to a friend’s demonstration with an open mind to \u201chave a […]<\/p>\n","protected":false},"author":2,"featured_media":2883,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[81,58,31,28,54,48,42,33,65,27],"tags":[4,128,104,101,124,119,113,135,100],"_links":{"self":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2705"}],"collection":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=2705"}],"version-history":[{"count":35,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2705\/revisions"}],"predecessor-version":[{"id":2908,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2705\/revisions\/2908"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/2883"}],"wp:attachment":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=2705"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=2705"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=2705"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}