Much to my amazement, the birds have left our quinces alone for the first time, so my question is, how can you tell when they are ready for picking?  Can you pick them early and leave them to ripen?

Does anyone know of a good recipe for pickled tomatoes ... I am told they go particualrly well with vodka!!

These spice combinations look interesting and could be good Xmas hamper fillers.

I need to get some freeze dried strawberries.  I can’t figure out whether these are a frozen product or not - are they frozen or are they dried?  Do you know whether they are hard to get or not (I haven't had a chance to look yet)?  Can anyone enlighten me please?

Thanks.

This is a chilli for meat lovers, vegetarians and vegans ... everyone will love this one.

I have just found it on the ohsheglows blog and have to say, it has just got to be the BEST chilli I have ever made.  I used a third tin of beans and squashed about 1/2 of the beans from that tin up before putting them in for a bit of texture.  I also cut back on the chilli spices as I don't like anything too fiery.

The sour cream was fabulous.  I couldn't get it really smooth so next time I will double the mix to see if that gives enough volume to allow a smoother mixture but, to be honest, the slight texture was not a problem.

At last, I have found a pastry my lactose intolerant DH can eat.  I have just tried it once so far and am so very pleased with the result - I thought we would never be able to have decent pastry again!  I would like to thank mymelbournethermomix’s blog for this one.


200 g plain flour
½ tsp salt
30g EVOO
125 cup cold water

Weigh all of the ingredients into the TM bowl and mix for 5 secs, sp 6. 

Set dial to closed lid position and knead 10-20 secs on Interval speed to form dough.

Turn mixture onto Thermomat or lightly floured board and knead lightly to bring together.

Wrap in plastic and place in fridge.

Use when you are ready!!!

I am sure there are other alternatives out there, but this one was so quick and easy.  Pies are on the menu again.

I have just read that there’s a new super-food coming .... wait for it ... camel’s milk.  I wonder what next year’s super-food will be?  Any ideas / guesses?

One of our lovely forum members put me onto this blog a day or two ago and I have already made this cake.  Actually, it is called Flourless Carrot Cake with Hazelnuts, Lemon and Rosemary but I think my name is more expressive!  Took it in to work today and there is hardly any left.  I had some frozen bananas so used one of them and didn’t have sultanas or raisins so I used cranberries.   When you go to look at the blog, scroll down to this recipe and admire the stunning photograph ... yum!

1 1/2 cups dates - soaked in warm water for 10 mins then drained and chopped
100 grams room temperature butter - cubed
1 very ripe banana - mashed
zest of one lemon, chopped
1 tsp vanilla extract
2 tsp baking powder
1 tsp ground ginger
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
5 free range eggs
2 cups grated carrot
1 tsp finely chopped rosemary leaves (optional)
3/4 cup sultanas, raisins
1/2 cup walnuts - roughly chopped
1/2 cup desiccated coconut
2 cups (c. 160 g whole almonds) almond meal
1 cup (c. 70 g whole hazelnuts) hazelnut meal
 
Cream Cheese frosting
250 grams cream cheese
50 grams butter - room temperature seeds from a vanilla pod or 1 tsp vanilla extract
1 heaped Tbsp honey - softened or very slightly melted.

Preheat your oven to 160 degrees celsius.

Turbo the hazelnuts and almonds to make nut meal, set aside.

Peel and chop the carrots then turbo to grate, set aside.  No need to wash the TMX jug.

Place the dates and butter into TMX and blitz until you have a rough puree – you may have to scrape the sides a couple of times.  I left my dates fairly chunky.

Add the banana, lemon zest, spices and baking powder. Process until well combined.

Add the eggs and vanilla and sp 4 until just combined. Do not over mix.

Pour the wet mixture into a large bowl. Stir through the carrot, walnuts, sultanas, rosemary and coconut then add the almond and hazelnut meal into the bowl and gently fold through until just combined.

Pour into a greased and lined cake tin.  Bake for 60-80 minutes until the cake is golden and a skewer comes out clean when inserted into the centre.

Leave the cake to cool for a couple for hours before putting in the fridge to chill for 1 hour prior to applying the cream cheese.

To make the icing, mix together the cream cheese, honey and vanilla.

Pile the cream cheese up on top of the cake. Use a knife to ensure it's evenly distributed. Leave as is or decorate with chopped pistachios, walnuts or toasted coconut.

Will keep in the fridge for 5 days. Ideally bring to room temperature before eating.

Apparently this cake is at its best after 3 days – as I said above, mine didn’t last beyond 1 day so I cannot confirm that but I am sure it is true!

Also, I didn't do the icing as I thought it was sweet enough.