Name of Recipe: Preservative Free Apricot Chicken Number of People: 4-6 Ingredients: 1 large Onion 2 Tbspn Butter 1 Tbspn VSC 500g Chicken Thigh/Breast 6 small Apricots 200mL Apricot Nectar (Berri Brand, contains 330, 160b) 1-2 Tbspn Cornflour mixed with a little water.
Preparation:
Quater Onion and Place in chop for 3 seconds speed 7, add butter and cook for 10 min speed 2, add VSC and cook a further 2min speed 2. Add in diced Chicken, halved and de-stoned Apricots and Nectar, cook 15 min speed adding the Cornflour mixture in the last 4min.
Hints/Tips:
Store in Thermosaver while cooking rice/mash potato and steaming vegetables.
Cathy, I thought that too but some googling reassured me it wont be a problem, I think it was quantity and the container I used. Most problesm people have seem to be alcohol (using too much) and if they are using a machine, putting too much in or not having the bowl at the right temperature.
Just after some help with the vanilla ice cream from the EDC 09 version, I made a double batch (separately and tipped into the same container in the deep freezer) and 9hrs later it is still liquid some ice has formed but not much. I used raw milk, fresh from the cow 3 days ago cream and eggs are all in date, measurements were correct.
I have made a double batch of this, cooked separately and put into the same container to set and 6hrs later it is still mostly liquid, have had it in the deep freezer too!
Naw missed posting yeterday we made the Hazelnut Spread from the 09 EDC I only used 80g chocolate and 20g Cocoa and it is perfect for me, made some strawberry jam from the EDC too, um don't ever double it and crank it up to varoma unattended , also made our own tortillas and mexican mince for burritos and a muesli slice that I don't like, must find a crunchy baked one!
Today we have made some bread and ice cream from the EDC so far... (its only 10am here).
Just made poached eggs as a late dinner for myself, I used boiling water out of the kettle to speed things up
Insert steaming basket into TMX. Pour in 700g boiling water. Line basket with square of non-stick paper about the size of TMX lid. Crack eggs into basket and cook at 100C speed 2 for 6 min- runny, longer for a more firm yolk.
Sorry I don't have a final photo, I gobbled them up
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chop for 3 seconds speed 7, add butter and cook for 10 min 
speed 2, add VSC and cook a further 2min 
adding the Cornflour mixture in the last 4min.
) will try a shallow baking tin next time 
some ice has formed but not much. I used raw milk, fresh from the cow 3 days ago cream and eggs are all in date, measurements were correct. 