Gentleman's relish

This recipe is adapted , from one by Andrew McConnell, published in The Gourmet Magazine., to be made in the TMX.

NEED
Place all ingredients into TMX bowl.

250mls Apple Cider Vinegar.
85g pitted prunes
125g tomato sauce
65g Brown sugar
50mls Worcestershire Sauce
4 Spring onions
3 cloves of garlic
2 Anchovy fillets, (I used tinned ones)
3 cloves
1 Tablespoon of Mustard Powder
2 teaspoons of Allspice
pinch of chilli powder.
DO
Cook 30 mins,/gentle speed/100 o.  Take cap out for last 5 mins.
Mix, 30 seconds/sp 8., or until finely mixed and no lumps.
Bottle while hot into sterile jars.
Makes 500 mls/
Will keep for 6 months refrigerated.


NOTES>  Taste test
Made as per recipe this would be perfect served as a spread on sandwiches, or condiment with hot or cold roast beef or pork.
To eat on hot buttered toast or crumpets,  I would double the Anchovy. This is a personal taste preference as I love Anchovy .

Mustard Fruits, Non THM

Prior to cooking with vinegar, sugar and water.

Mustard fruits,  ready for the table.

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Need

1 liter of Apple Cider vinegar
2 1/2 cups of Raw Sugar
2 cups of water
1.2 ks of dried fruit,( I used 400g each of Figs, Apricots, Pears/ peaches and a handful of Raisins
4 Tablespoons of Wholegrain Mustard
2 teaspoons of yellow mustard seeds
1/2 cup of lemon juice
4 cloves of crushed garlic
1 Tablespoon of salt
4 Bay Leaves.

Do

In a large pot boil sugar, water and vinegar.
Add fruit.  (I cut the figs in 1/2 and remove the little hard stem, then cut any large pieces to about the same size as the figs)
Add everything else and simmer for 30 mins,  or until all fruit is tender.
Ladle into jars and seal.

This makes 7 medium size jars.
Best to use jars with plastic lids or those that are lined.

Cookie's Vienna Bread Recipe

Cookie, from Forum Thermomix ,has adapted the Vienna Bread recipe,  from the Bourke Street Bakery book.  It is a light loaf and very large.  I have made Dinner Rolls and a small Vienna loaf from the recipe.

Meyer Lemon butter

Meyer Lemons grow in our cool climate,  provided they are in the warmest spot we can provide.  This is next to a large stone wall. We have chooks so it is easy to make Lemon Butter in the TMX.  Meyer lemons are not as strong in lemon flavor as normal lemons so i have adapted Tenina's recipe to give a strong lemon flavor.This makes 2  1/2 large jars.

NEED

200g butter, diced into cubes.
zest of 3 lemons,  removed with vegetable peeler
130g of lemon juice measured into TMX bowl, (I used 5 lemons)
4 eggs and 2 egg yolk

300g sugar

DO
Place sugar and zest into TMX bowl and zap 20 seconds/sp 7.
Add eggs and juice and mix, 20 seconds/ sp7
ADD BUTTERFLY
Add butter
Mix and cook, 5 mins/sp2, 80 .degrees
then 5 mins/ sp 3. 90 degrees
Pour into sterile jars.
Store in fridge.

Tested in both TMX 31 and 5

Bill Granger's Cinnamon Snail Rolls, A LEMON VERSION.

This is the original conversion.
JulieO's recipe conversion of this recipe,  would have to be one of my all time favorites.
Today, at Bakers Delight they were promoting a snail roll,  with a lemon butter filling, and a blob of cream cheese on top as a soft icing.  I bought one, not quite $2,  to try.  I was a medium cup cake size.  Julie's recipe would make 24 of these.

I intend to make some of these for Xmas.  I will follow this recipe but will do the following.

leave out the fruit and brown sugar and Cinnamon
Brush the dough with butter,  before applying the filling
Use Tenina's Lemon curd for filling
Place cupcake paper cups into a cupcake tin,  before placing uncooked scrolls into tin.
The scrolls will need to be 1/2 size

Mix some icing sugar with Philly Cream Cheese,  and a little lemon juice. Spread over cooled scrolls. These can be frozen in their uncooked state.

Sour Dough Fruit Bread

Sour Dough Fruit Bread,  for breakfast,  one of the true pleasures of life.

There is a lot of useful discussion on making Sour Dough Bread on forumthermomix .

To a basic mix using 500/600g of flour, add 300g of dried fruit , 120g of walnuts., and 40g of Walnut oil.    After first rise, knead in by hand,  the fruit, walnuts and oil.
Rise again in tin.
Bake for 1 hour at 200 o C

Roast Pumpkin and Wattle Seed Bread

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Everyone raved about the Pumpkin and Wattle Seed bread that we enjoyed with our Bush Tucker lunch while on our bus tour,  in WA. All were members of forumthermomix
I think that this is pretty close to the texture and taste.  Hope you enjoy it. 

200g of cold or warm roasted Pumpkin, ( choose a bright orange pumpkin)
300/350 g warm water, this depends on the amount of moisture in pumpkin.
3 dessertspoons of ground Wattle Seeds
550 of Bakers ( bread) flour
1 teaspoon of both ground coriander and cumin
1/2 teaspoon of coarsely ground black pepper
2 1/2 teaspoons of dry yeast
Pumpkin and Nigella seeds ( black cumin ) for crust.

Place pumpkin and 50 g of water and blend on speed 7 for 5 seconds,  scrape down.
Add all dry ingredients and 1/2 remaining water.
Knead for 4 minutes,  adding more water to make a soft dough.
Rise in bowl , in warm place,  until it fills the bowl.
Sit back on base and Knead for 2 more minutes.
Tip out onto floured silmat and shape free form or place in lined tin..
Spray with water, slash top and scatter with seeds.
Cover with plastic and let rise to at least double.
Bake in oven, 200/220 o. C. , with bowl of water in bottom.  30 mins., turning 1/2 way through.Remove from tin and lay on side!  Bake a further 10 mins.
Cool on rack

The dough will be a bit sticky because of the pumpkin. 
If you can't buy the Wattle seeds,  make it without but increase the pepper to 1 teaspoon.