Copied from Cristina Galliano’s Spanish Thermomix recipe book and translated by myself.
How to make a quality sponge:
Start by mixing the flour and the baking powder for 30 seconds on speed 3. This is to incorporate air in the mixture, previously we would pass the flour through a sieve held high to incorporate air (at least this is how Delia Smith tells one to do it)

All cakes/sponges are processed by the same method in the Thermomix and the trick for them to come out of the oven very airy and high is put over the butterfly over the blades and beat the sugar and the whole eggs with no temperature for 6 minutes on speed 4 until the mixture takes on a pale colouring. Using no heat makes the batter spongier.

The flour is the last item to be added to the batter and incorporated gently only for 2 seconds on speed 4, to avoid spoiling the airy sponge batter. If 2 seconds is not enough then programme further 1 or 2 seconds (my note: then I would use a whisk and incorporate the flour gently by hand - this is the crucial point in cakes as here all is saved or all is spoiled)


Regards
Barbara

Portuguese Tomato Jam
Number of People: 2,5 jars
Ingredients: 
1 kg sugar
1 kg tomatoes – I used Roma type

Preparation:
1. Prepare 250g tomatoes, by peeling them, removing all seeds and cutting the flesh in little squares.
2. Place remainder tomatoes (peel and everything) in TM and process for 1 minute, speed 10. Press threw a colander to remove all seeds and skins.
3. Place in TM with sugar and prepared tomatoes and boil for 2 to 3 hours until its set.
4. Pour into sterilised jars and seal.
Notes:
Another inexpensive jam with tastes very nice – the long cooking time takes away the tomato taste. Lovely (as is the pumpkin jam) with fresh cheese .- here in Portugal we have fresh goats cheese and usually serve it with sweet preserves or honey!

Photos:

Name of Recipe: Portuguese Milk Rice
Number of People: 6
Ingredients:
1 litre of milk
130grs of rice for milk rice (or risotto rice)
A little lemon skin thinly pared
1 cinnamon stick
A little salt
150grs sugar
4 egg yolks (organic if possible – will make the rice pudding look really rich in colour)

Preparation:
Place all ingredients in the pan except for the sugar and egg yolks. Programme 50 minutes 90º reverse spoon
When finished cooking, add the sugar without removing the lid and then the egg yolks (previously beaten with a little extra milk) and programme 10minutes speed 1, 90º.
Remove onto a tray or individual cups, remove the lemon peel and cinnamon stick and sprinkle with ground cinnamon
source of recipe: Portuguese Bimby recipe book
Photos:

Tips/Hints:If you find the pudding too liquid, give it a few more minutes.
enjoy
Barbara