This was translated by Milnead and I thought it needed to be posted so it didn't get lost

Here's the Country Pâté:

(Prep. time 15 min + THX 1 min + 1h and 30 min baking)

(8 servings)

250 g pork loin (échine de porc)
100 g veal shoulder (épaule de veau) ()
100 g fresh rendered lard
one thin slice of lard
1 medium onion (60 g)
4 stalks parsley
2 eggs
2 Tbsp armagnac or cognac (brandy)
1 tsp allspice or quatre épices
80 g shelled pistachios or hazelnuts
1 bay leaf
1 branch fresh thyme
2 tsp salt
1 tsp black pepper

Preheat oven to 180ºC.
Cube each meat separately into 3/4 in (2 cm) pieces.
Put into bowl the pork loin, salt, pepper and allspice and process 5 seconds on speed 9.
Empty contents of bowl into salad bowl.
Put in THX bowl the onion, halved, and the parsley cut in 2 or 3 pieces. Process 5 seconds on speed 6.
Add lard and veal, process 10 seconds on speed 6.
Add reserved pork loin, eggs and Armagnac; process 10 seconds on speed 4.
Check for taste and salt or add more spice if necessary.
Slightly roast nuts in non-stick frying pan and add them to mixture.
Cover terrine mould with slice of lard, slightly exceeding edge. Pour stuffing on this, put bay leaf and thyme sprig on top. Fold edges of lard over the stuffing. Close terrine and seal edges with a paste made up of flour and water.
Put in oven, inside a baking mould filled with water. Bake 1 hour and 30 minutes at 180ºC.
Let cool and chill about 24 hours before serving.

Almond Toffee Topped Apricot Cake
This recipe was given to me by a lovely lady called Jean.I thought it about time I shared it with you all.
170g butter,softened
170g Castor sugar
3 eggs
170g SR flour
80g ground almond.
115g Ready to Eat dried Apricots.

Topping
55g butter
55g Demerara sugar
I Tbsp golden syrup
55g  flaked/slivered almonds

Preheat oven to 160c fan forced.
Line a 23cm cake tin with baking parchment.
1.Add apricots to the TM bowl and pulse/ turbo 1-2 times. Set aside.
2. Put butter and sugar in the TM bowl and mix 10sec/speed 5.Scrape down the TM bowl.
3. Add eggs to bowl and mix 30sec/ speed 5
4. Add the flour and ground almonds and mix 20sec/ speed 5
5. Add the chopped apricots and mix 10sec/
6. Pour into the prepared tin and spread evenly, put into the oven.Set the timer for 40 minutes.
7. Clean and dry the TM bowl.Weigh in the topping ingredients, but not the almonds.
8. When the cake has been cooking for 35 minutes,melt the topping 4 minutes/ 90c/ speed 2. ( the sugar needs to have dissolved)Stir in the flaked/ slivered almonds with a spatula to coat with the toffee mixture.
9.When the 40 minutes are up, take the cake out of the oven and gently spoon the topping over the top of the cake.
10. Return the cake to the oven and cook for a further 10-15 minutes until golden brown.
11. Remove from the oven and leave to cool in the tin.


members' comments]/b]

CP - Yummo! Thanks CC. We had a couple over for arvo tea, they said I've really raised the bar to a new level. They can't pull out the supermarket Swiss Roll now. Only 2 pieces left.

This topic has been moved to Questions? Technical Issues? The Survival Guide.

http://www.forumthermomix.com/index.php?topic=12381.0

Peanut Butter Bonbons. Makes approx 24
125g Raisins
125g icing sugar
125g peanut butter
25g butter

50-75g of Plain chocolate if just dipping the top of each bonbon
125g Plain chocolate if dipping the whole bonbon.

1. Melt the butter in the TM bowl 1min 30 sec/37c/ speed 2
2. Add the raisins chop 5sec/speed 6.
3. Add icing sugar and peanut butter chop5sec/ speed 6
4. Scrape down the TM bowl with a spatula and chop again 5sec/speed 6
5.Shape the mixture into balls and leave on parchment paper to harden overnight.
Next day
6. Melt chocolate.(I melted mine in a small bowl over a pan of simmering water.You could use a microwave)
7. Either dip the top if each bonbon in the melted chocolate or like I did carefully dip the whole Bonbon in melted chocolate.Place each bonbon on parchment to thoroughly dry.(I then melted a little white chocolate and drizzled over the set/dry bonbons.) When dry place in petite four papers.

(I suggest if you are experiencing hot weather you chill the bonbons in the fridge.Especially when you have dipped them in chocolate)

I made 25 pieces weighing approx 16g each.

Recipe supplied by Margaret Heywood  printed in " The Complete Farmhouse Kitchen Cookbook"  

I was fortunate enough to meet the lovely DJ and her beautiful DD for coffee today.We sort of met halfway for both of us,as DJ had ordered some supplies from a shop and was in the area picking them up.
As usual when forum people meet, we talked non stop She had baked me a Banana and Orange cake,can't wait to try it  
Hopefully it won't be the last time we can meet up as she is a very warm interesting person.
Thank you DJ for meeting me,it was lovely to meet you

Smoky Barbeque Sauce From an old Marks and Spencer cookbook called Picnics and Barbeques.
25g Butter
1 onion, quartered.
1 clove of garlic
1 Tbsp wine vinegar
150g water or stock ( I used a teaspoon of veg stock concentrate + water)
1 Tbsp prepared English mustard
2 Tbsp Demerara sugar
I slice of lemon
1 bay leaf
Pinch of cayenne pepper
2 Tbsp Worcester Sauce
6 Tbsp Tomato Sauce ( I used the F&E recipe page 58) or Ketchup ( but this will result in a sweeter sauce)
2 Tbsp Tomato paste
Salt and pepper to taste.
1. Weigh the butter into the TM bowl,add the garlic and onion and chop 3sec/ speed 5.Scrape down the bowl.
2. Cook 5mins/100c/speed 1 
3. Add the vinegar,water or stock,mustard,sugar,lemon slice,bay leaf and cayenne.
4.Cook 15mins/90c/ speed 1 MC Off
5.Add all the remaining ingredients with salt and pepper to taste.
6.Cook 5mins/100c/speed 1-11/2 Place the basket on the TM to stop any spitting.
Remove lemon slice and bay leaf before serving.
If you want a smooth sauce just blitz it to a desired consistency.

I was recently given Herman the German Friendship Cake starter.I had great fun with Herman and the end result was a beautiful cake plus passing starters onto three friends who also enjoyed Herman's company

To Make Your Own Herman the German Friendship Cake Starter
INGREDIENTS
1 pkg active dry yeast(7g)
¼ cup lukewarm water
1 cup plain flour
1 cup sugar
1 cup warm milk
METHOD
1. In a small bowl, dissolve yeast in warm water for about ten minutes. Stir well.
2. Add flour and sugar. Mix thoroughly or the flour will get lumpy when you add the milk.
3. Slowly stir in warm milk. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.
For the next ten days, handle starter according to the instructions for Herman the German Friendship Cake.
German Friendship Cake: Introducing Herman
Hello. My name is Herman, I'm a sourdough cake, I'm supposed to be on the worktop for ten days without the lid on.
You cannot put me in the fridge or I will die!
If I stop bubbling I am dead.
Day 1 Put Herman in a large bowl capable of holding 2 litres. Stir him and loosely cover with clingfilm.( I just covered mine with a tea towel)
Day 2 Stir well.
Day 3 Stir well.
Day 4 Herman is hungry! Add the following ingredients, stir well and cover again:
110g plain flour, 220g sugar, 250ml milk.
Day 5 Stir well.
Day 6 Stir well.
Day 7 Stir well.
Day 8 Stir well.
Day 9 Herman is hungry again. Add the same ingredients as Day 4. Divide into four equal portions and give three away to friends, along with a copy of these instructions. Keep one of these portions if you want to make a new cake.
Herman No 4 stays with you and is ready to be baked the next day.
Day 10 Herman is very hungry indeed! Stir well and add the following ingredients:
220g sugar, 220g plain flour, 2 eggs, 2 heaped tsp cinnamon, 2 heaped tsp baking powder, ½ teaspoon salt, 175ml oil (sunflower or olive), 2 cooking apples, peeled, cored and cut into chunks, 140g raisins/sultanas (optional), 70g walnuts (optional).
Mix all the ingredients into Herman and put into a large greased roasting dish. Sprinkle with brown sugar and dot with 50g of butter.
Bake at 180C/gas mark 4. Check after 35 minutes — he may need 45 minutes.
A friend hates dried fruit so used a combination of 2 pears chopped with 140g of chocolate chips and 70g pecans,it was delicious
Any combination of fruits and nuts will work
Cranberry/ white chocolate/pecans
Apple/Date/walnuts
Let your imagination run wild!!!
This cake freezes well