We left our garlic in the ground too long and when we dug it up today the cloves had lost their skins and separated. So I can't dry the garlic and read online I should keep in fridge and use ASAP. I am making Judy's garlic pizza sauce but still have 30+ cloves to use. Any ideas?

Apricot Balls
I know there are a few recipes for these, but this recipe from AWW magazine is quick and nut and sugar free.  
They are great for school lunchboxes too.

Ingredients:
150g dried apricots (must use the soft and juicy dried apricots not the hard ones)
60g oat bran
40g dessicated coconut
25g skim milk powder
2 tbsp boiling water
Extra dessicated coconut for rolling

Method:
Place apricots into TMX and blitz 10 seconds, speed 6 or until finely chopped.
Add rest of ingredients and mix 10 seconds, speed 4.
Roll heaped teaspoons of mixture into balls and then roll balls in extra coconut.
Store in an airtight container in the refrigerator.
Makes approx. 20 depending on size of balls.


Members' comments

Uni - very nice and easy recipe thanks kimm. I used 200 g dried apricots, 60 g of CADA and only 20 g coconut. I don't like any type of dried fruits but these are yum.

This really is like a christmassy peanut butter and is my new favourite spread.  Very hard to stop at just one spoonfull.

Sweet Potato, Feta and Basil Quiche

Pastry Ingredients
75g plain flour
75g self raising flour
20g butter, melted
120g cream
Filling Ingredients
250g sweet potato, peeled and thinly sliced
1 tablespoon olive oil
150g feta cheese, crumbled
2 tablespoons basil leaves, shredded
1 garlic clove, peeled
2 eggs
1/2 cup cream
1/4 cup milk

Preparation:
Preheat oven 180°C.
Lay sweet potato on baking tray, drizzle with oil and bake 10 minutes until just tender. Cool slightly.
Grease 23cm nonstick quiche tin with removable base.
Place all pastry ingredients in tmx bowl and knead until combined.
Tip out onto silmat and roll out and line tin with pastry.
Place sweet potato on pastry, sprinkle with feta and basil.
Place garlic in tmx and chop 5 seconds, speed 5.
Add eggs, cream, milk and season with salt and pepper to taste. Mix 10 to 15 seconds, speed 4.
Pour into quiche tin and bake 35 minutes until set.

Mini Pork, Apple and Sage Meatloaves
Coverted recipe originally published in AWW Feb 2011.

Ingredients
1 small onion, peeled and quartered
2 cloves garlic, peeled
80g celery, cut into chunks
1 medium (150g) green apple, peeled and cored
2 teaspoons EVOO
500g pork and veal mince
70g frozen bread (approx. 2 slices) broken into large chunks
1 tablespoon fresh sage
1 egg
12 thin slices prosciutto (or thin bacon rashers, streaky end only)
1/2 small green apple extra, cored and thinly sliced
2 tablespoons apple jelly or redcurrant jelly or quince jelly, warmed in microwave until runny

Method
Preheat oven to 200°C (180°C fan forced).
Place bread slices and sage leaves into TMX and mill 10 seconds, speed 6.
Remove from bowl and set aside.
Place onion, garlic, celery and apple into TMX and chop 5 seconds, speed 5.
Add oil and saute 8 minutes, Varoma, speed 1, until most of liquid is evaporated. Check after 5 minutes and continue if needed.
Set aside to cool if time permits (I don't think this is necessary and don't bother).
Add mince, breadcrumb/sage mixture, egg and season with salt and pepper to taste. Mix 10-15 seconds, speed 5.
Divide mixture into 4 even portions and shape into a log.
Wrap prosciutto (3 slices per log) around the logs, alternating with extra apple slices. (I like to lay out three slices of prosciutto on bench, with edges overlapping, then lay one row of apple, place log on top of apple and roll up).
Place meatloaves onto a tray lined with baking paper and brush with jelly.
Bake for 30 minutes, brushing halfway through cooking with the remaining jelly, or until cooked through.
Serve with extra jelly and a salad if desired.

members' comments

JulieO - we loved them.  I sauteed the onion, apple & celery in a frypan then scraped them into the TM to finish the mixing.  I tried melting the quince paste I made a few months ago but that wasn't successful.  Luckily I had a jar of redcurrant jelly in the fridge so used that and it worked a treat. Served with mash, cauli & cheese sauce and steamed carrots, broccoli and green beans.  Was very good, will keep the recipe.  Thanks Kimmy.

SuzieG - I made this tonight, absolutely beautiful. Made lots of mixture, I got 6 logs out of mine. Will make again!

Brownies in a Jar
An alternative to my Cookies in a Jar recipe.  These jar of brownie ingredients make great Christmas gifts, especially for teachers.  Simply put the ingredients in a jar, decorate with ribbon and add a recipe card.  I print out simple labels and recipe instructions on A4 sticker paper and stick them onto the jars, but you can use cards, gift tags, etc.

Jar ingredients:
1 1/2 cups plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup cocoa powder
3/4 cup brown sugar
3/4 cup white sugar
1/2 cup milk or dark chocolate chips
1/2 cup white chocolate chips
1/2 cup walnuts, roughly chopped

Additional ingredients to make brownies:
125g butter, melted and cooled
2 eggs
1 teaspoon vanilla essence

Method:
In a large glass jar (approx. 1-1.5 litre, I used a large Nescafe coffee jar), place a layer of each ingredient in this order:
- 1/2 cup plain flour, baking powder and salt
- cocoa powder
- 1 cup plain flour
- brown sugar
- white sugar
- dark or milk chocolate chips
- white chocolate chips
- walnuts
Seal the lid tightly.  You may need to push each layer down a bit to fit all the ingredients in.  Brown sugar compacts really well, so push this layer down firmly. If your jars are a bit larger, just stuff some tissue paper in the top.  Decorate your jar and add the following instructions.

To make brownies:
Preheat oven to 180°C.
Line a 20cm square pan with baking paper.
Empty jar ingredients into a large bowl.
Stir well to combine.
Make a well in the centre and add 125g butter melted and cooled, 2 eggs and 1 teaspoon vanilla essence.
Mix until smooth.
Pour mixture into lined pan and bake 30 to 35 minutes until firm.
Cool in pan and cut into 16 pieces.

Semolina Cake
A readers recipe found in recipes+ magazine.  It is a regular in our house and a good use of semolina and yoghurt.
Have edited this recipe to add weights and syrup instructions.

Ingredients:
330g semolina
200g castor sugar
1/2 tspn baking powder
240g yoghurt
110g ight olive oil
1 tspn vanilla essence
50g flaked almonds

Syrup:
30g lemon juice (2 tabs)
200g castor sugar
200g water

Preparation:
Preheat oven to 180°C/160°C fan forced.
Grease and line a 26x16cm approx. slice pan with baking paper, extending paper at long sides for handles.
Place all ingredients in TM bowl, except almonds.  Mix 20 seconds, speed 5.
Pour into prepared pan.
Sprinkle with almonds and bake for 30-35 minutes until a skewer inserted at centre comes out clean.

To make syrup, place lemon juice castor sugar and water in TM bowl and cook 20 minutes, Varoma temp, Speed 1.
Pour hot syrup over hot cake and stand for 15mins.
Chill for 1 hour. Cut into pieces to serve.

Savoury Scone Pinwheels
Nan's recipe which was cut out from a newspaper a long time ago.

Pastry:
390g self raising flour
Pinch of salt
40g butter, cubed
200g milk

Filling:
1 onion
250g bacon, chopped
1 tbsp oil
1/2 cup parsley, chopped
1 cup grated tasty cheese
Pinch of mixed herbs
Pinch of salt

Method:
Chop onion for 5 seconds, speed 5.
Add bacon and oil, saute 5 minutes, varoma, speed 1.
Drain on paper towel and set aside to cool.
When cool and remaining filling ingredients and stir to combine.
Preheat oven 220° C.
To make pastry, place flour, salt and butter in TM bowl and mix for 5 seconds on speed 8.
Add milk and mix for 5 seconds on speed 5.
Knead for 20 seconds, closed lid position, interval speed.
Empty mixture onto silicon mat and roll out until approx. 40cm x 25cm rectangle.
Spread filling over pastry, leaving a 2cm edge.
Brush edges with water and roll up to form a 40cm log.
Cut into 2.5cm rounds and place on baking tray lined with baking paper.
Glaze with milk or egg wash and bake 15 - 20 minutes or until golden brown.