Hi Sandra, welcome to the forum.  Like CarolineW, I too will be interested to see some of your translated Chinese recipes. At least you have Aunt who can help when you have a problem and of course, just ask anything on this forum and you will get a quick response.  We have quite a few Americans on the forum now so I am sure they will come to your aid too, if necessary. Have fun when you get your machine.

Thanks baf65, no it's not expensive but I'll flip through it and see what I think.  Not much point buying it if there isn't much that takes my fancy - I'm more into main meals than cakes etc.

Is it a proper cookbook baf65 or just a pamphlet thingy?  Worth buying or not?

BTW - meant to say above - achookwoman's recipe says to add 3/4 of the sugar to carrot/lemon mix.  I have needed to do similar things before and so worked out that my TMX bowl (without lid) is 1.080kg.  So, if a recipe - usually jam/marmalade - says weigh the resulting pulp and add an equal/three-quarters of the amount of sugar - then the calaculation is easy !!!!

Should put it in tips while I think of it.

  Oh der, I just got it   Can I blame the op for being slow

  Sorry Thermomixer, it's the quick or the dead around here 

Everyone who visited us over the last few days got a slice to taste Cookie1 and they all thought it was great.  Have amended the 'Serves 6' as I got 10 slices out of it but guess it depends on how thick you cut 1 serving.

My neighbour has a tree with some sort of fruit that looks like a small, thin skinned orange but doesn't taste like an orange.  A bit tarty - I reckon I could get some of those and use them in this recipe. 

I used this fruit this afternoon to make some marmalade (found out they were very small naval oranges, tart because perhaps they don't get enough water).  Can't call it lemon and carrot marmalade but it is like marmalade and I was very pleased with it. To the 800g of pulp after the first 30 minutes of cooking, I added 590g sugar and 10 minutes before the final cooking time, I added 1/2 packet of Jamsetta.  Not thick enough so cooked it for 10 minutes on varoma temperature.  Perfect.  Will try it with lemon another time as the neighbours also have a lemon tree.

This mixture thickened up more once cooled so perhaps I didn't need the jamsetta afterall.  Chookie didn't have it in this recipe so next time I will leave it out.