Orange, Fig, Pomegranate and Gin Paste, to eat with cheese.

 This is served alongside cheese, as is Quince paste. The feature of this recipe is that it is flexible. Once you have the basics, that is the Orange and Figs, Pomegranate and lemon juices, you can experiment with the trimmings.

I have added Cognac or Whiskey instead of the Gin. A pinch of Chilli flakes and some Rosemary are interesting. 

When Apricots are in season, I will try these instead of the orange. 

The amounts given in the recipe are also flexible. 

                                                                        

Ingredients 

450grams figs and whole oranges, (approximately 150g  reconstituted dried figs and 300g whole Orange )

500 mls of Pomegranate Juice and lemon juice. (150mls fresh lemon juice and 350 mls of bottles pure Pomegranate juice.)

Experiment with add ons. A pinch of chilli flakes and / or 4 sprigs of fresh Rosemary. Or a touch of Cardamom. 

Sugar, 650 to 750 g. ( this is 3/4 of the cooked volume in the bowl.

Gin,Brandy or whiskey if using,  amount depends on you. Start with 1 or 2 tablespoons.

Process

Place drained Figs and 1/4 ed Oranges into TMX bowl. Zap speed 6 for 4 seconds. Some texture is ok. No big lumps. 

Add juices and add ons if using, cook 30 minutes at 100 degrees. Speed 1.5

Add sugar, cook 30 minutes Varoma. Speed 1.5.

Add alcohol if using. Stir in speed 4 ,10 seconds.

Test for a firm set by placing 2 teaspoons full of mixture on a cooled small plate in freezer for 5 minutes. 

If not firm cook for another 10 minutes. 

Pour into small sterile jars or set in oiled muffin trays. 

                                                                               

Sri Lankan Coconut and Cardamom Jelly

 1 can coconut cream , made up to 1 litres with water

100g custard powder 

250 sugar

1 tablespoons of vanilla

1 dessert spoon Cardamon powder

Place all in TMX jug and mix 20 seconds/ speed 4

Then 10 minutes/ 100 degrees/ speed 3

Pour into well oiled mould and set in fridge. 

Mandarin Marmalade with Lemoncello

 This is very tasty and probably the best Sweet Marmalade I have made this season. It is based roughly on my Lemon and Carrot recipe. I’m posting the recipe as I’ve been asked for it. Made in the Thermomix , it makes 4 small jars. 

Ingredients 

100g carrot ,chopped into big rings. 

350 Mandarines, quartered and pips removed

1 Tablespoon of lemon juice

500 liquid, ( I cook peel and cores from apples and strain the liquid.) water ok. 

750  g sugar

1/2 cup Lemoncello

( more lemon juice and Jamsetta if needed)

Method

Place Carrot, Mandarin and lemon juice into TMX bowl and zap on speed 6 for 4 seconds. Check texture.  You want no big lumps and not completely smooth. 

Add liquid and cook ; 30 minutes, 100 degrees, speed 2., reverse

Add sugar, cook 15 minutes 100 degrees, speed 2 reverse. ( the amount of sugar should be 3/4 the volume of the cooked liquid in the bowl. ) 

Cook 15 minutes Veroma temperature,speed 2.

Test for setting. I place a small dish in freezer and place 2 teaspoons of marmalade on it and return to freezer for 5 minutes. If it forms a firm wrinkle when pushed with finger, it is set. If not add 1 tablespoon of lemon juice and 2 teaspoons of Jamsetta. Continue cooking for another 10 minutes at Varoma temperature and speed 2

Test again, if set, add Lemoncello and mix into mixture .   If not set cook for another 10 minutes. 

Pour into sterilised jars and firmly screw on lids. Turn upside down for 10 minutes to sterilise lids. 

Notes

It is important to get a firm set as the Lemoncello will thin the set. 

You could use a different citrus  flavoured liquor. .  

Equally good without the Liquor. 

Nice heated and poured over ice cream or citrus pudding.  Or added to plain muffin mix. (see Adam Liew recipe .   

Rosemary and Blueberry Scones

 This recipe is based on a scone recipe using 250 grams of flour. I use Nay Nays recipe from Forun Thermomix. 

Add 80 g of blueberries and the leaves of Rosemary, 1 gram. That is 4 sprigs of Rosemary. 

Press into a flat disc and cut into 6 wedges. 

Bake 10 minutes at 200, remove from oven and cut through wedges to separate them. Bake for another 7 minutes. 

Can be reheated in AF.