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. 

Marmalade , dried sour cherries and oat bread. For BREAD MACHINE .

 If you have an electric Bread Machine I implore you to make the loaf. I have given this recipe to many people and everyone loves it. It is similar to a fruit loaf only has  more background flavour and more substantial because of the oats. Beautiful toasted. 

Inspiration for this recipe is from ‘ Bread Machine Magic’ by Linda Rehberg, Lois Conway. I have adapted the recipe to Australian conditions. I downloaded the Book from Kobo, a reading platform. 

Ingredients

1/2 cup ( 65g ) Rolled oats

1 cup milk

1/2 cup ( 130 g ) Orange Marmalade 

1 dessertspoon butter

1 teaspoon salt

2 cups Bread flour.1 1/2 teaspoons of active yeast 

2 handfuls of dried sour cherries or dried  cranberries or currants or raisin .

Method

Place all ingredients EXCEPT dried fruit into machine bucket in order listed. 

Set machine for basic, 3 hours and 20 minutes. Medium crust. 

Add dried fruit at beep .

Remove and cool on rack. 

Brazilian cheese puffs

 These are easy and delicious little nibbles. 

Ingredients 

70 g cheese.  Cheddar or Gruyère or Parmesan 

60 g EVOO 

170 Arrowroot flour

1 teaspoons salt 

Method

Heat oven to 400 degrees

Lightly grease a small muffin tin with oil

Grate cheese in TMX or on grater

Add rest of ingredients and mix to a smooth dough.( speed 4 10 seconds)

1/2 fill muffin tins 

Bake 15 to 20 minutes or until well risen and light brown.

Remove from tin and cool on rack.

Notes.

Best eaten warm. Can keep and refresh in Air Fryer for 1 to 2 minutes. 

Marie-Helene’S Apple Cake

 This simple Apple Cake is adapted from Dorie Greenspan’s recipe to TMX. 

Dorie stresses the need for 4 different types of Apple.  After making the cake several times I  agree that the different Apples make this a stand out recipe. There is just a hint of Rum which lifts the minimal amount of cake. 

Peel, core and dice the apples.  Mix the cake batter in the TMX. Pour batter over apples and fold all together. Tip into lined baking dish. Keep at room temperature for up to 3 days. Serves 6 to 8. 

Ingredients 

4 large Apples, different types if possible.

115 g butter, melted and cooled

95 g sugar

2 large eggs

3 dessertspoons of Dark Rum

1 teaspoon vanilla

95g plain ( all purpose ) flour

3/4 teaspoons baking powder

Pinch of salt

Method

Peel and core apples.

Cut each apple into 24 cubes. 

Place in large basin. 

Place sugar and eggs in TMX bowl and beat 1 minute/ speed 4

Add Rum and Vanilla, beat 1 minute/ speed 4.

Add flour, baking powder and salt and mix, 30 seconds/ speed 4

Add cooled butter, mix 30 seconds/ speed 4.

Pour batter over Apples and fold in until all Apples are coated in batter. Tip into a lined 20 cm baking dish. 

( I lined the base with baking paper and brushed sides with cake release. ) 

Bake 50 to 60 minutes in preheated oven, 350 F / 175 C. 

Slip a knife around the edge of cake to make sure no Apple is stuck to the dish. 

Serve as is or with custard, or cream or ice cream. 

Will make 10 cup cakes , baked in well oiled cupcake tray. 175 degrees , 20 minutes.