i regularly replace the cream with either TMX yoghurt or with ricotta cheese or cottage cheese. And will often just use a couple of tablespoons rather than any great quantity.

strangely enough that is the exact same brand that i buy from Coles and the box is about $3.00 (compared to almost $5 through that site).

you can get Freekah in regular supermarkets. I get mine from Coles in the health food section. It's not expensive and it has a lovely nutty flavour and goes great in combo with rice.

I sometimes use all freekah in a recipe, but you don't need to. I think the flavour is better if half-half with rice.

Creamy Pumpkin Risotto (with freekah)

1 clove garlic
1 onion
1 carrot
1 zucchini
1 tomato, quartered
1+half cups diced pumpkin
100ml plain yoghurt
400ml water
1 tablespoon vegetable stock
handful of whole almonds
half cup freekah
half cup arborio rice

Chop garlic and onion finely.
Add carrot and zucchini, chop on speed 5 for several seconds. Add oil and cook on 100'C for 3min on speed 1.
Add water, yoghurt, stock, tomato and pumpkin. Cook on 100'C for 5min on speed 1.
Add almonds and freekah and cook at 100'C for another 7min on reverse speed 1.
Add arborio rice and cook at 100'C for another 14min on reverse speed soft.
Leave it to sit for a couple of minutes with the lid on before serving.

LOL! Bel! I will have to find the other thread where i listed my 101 versions! hehehe.  I would not be exaggerating if i said i used this recpie twice a week and every time it's different

will post a few versions later....

this is a really nice sweet jam that you could use on toast or scones, but i think it would still suit a main meal for a dob on meat or vegies. I am thinking of adding some as a garnish to mashed potatos etc (mostly to turn it pink so the kids think it's more fun!).

This filled three small jars but there is a little more room in the TMX if you wanted to increase it slightly. The recipe is just the quantities i happened to work with on the day.

485g beetroot (peeled and roughly chopped)
200g apple (quartered but keep the skin on and leave the pips in)
The zest from half a lemon
The juice from one lemon and all the pulp you can easily scrape out
The juice from one orange and all the pulp you can easily scrape out
325g sugar

Put the lemon zest in the TMX bowl and grate finely on speed 7 for 5sec, scrape down the sides and repeat.
Add the apple in the TMX bowl and grate well, on 7 for 5sec, scrape the sides and repeat until apple is very finely chopped.
Add the beetroot and chop on 7 for 3 sec, scrape sides and repeat. The beetroot should be somewhat finely chopped (about what you would do for the beetroot salad).
Add lemon, orange and sugar.
Cook on 100'C for 35min, increase to varoma if needed.

I did not need jamsett for this as the apple added enough pectin. I had considered adding a tablespoon of water but instead i put the orange in the microwave for 10sec before squeezing the juice out cos you get more juice that way and it worked out prefectly with a lovely thick texture.

The flavour of the orange really compliments the beetroot IMO so don't substitute for two lemons unless you have to.

while i was on my banana kick i wanted to make something lighter and with less sugar that i could use to stir through yoghurt etc. and this is what i did.

600g banana (very ripe)
165g pineapple (peeled and roughly chopped)
175g sugar
juice from 2 oranges plus as much pulp as i could easily scrape out.

Chop the pineapple on speed 4 or 5 for about 3 seconds.
Add banana and mix on speed 3 for a few seconds or to suit (i like mine with a few chunks in it so mix according to use. If you wanted a smooth sauce for icecream then mix for up to 10seconds)
Add sugar and orange juice.
Cook on 100'C for 30min.

This will not gell like jam. It will be a thick rich full-flavoured fruit preserve. It is great in the TMX yoghurt, or stirred through the TMX porridge after serving.  I have also eaten it on a sandwich instead of jam so it works for that too....

I think you could also get away with less sugar if you wanted. Next time, if the pineapple and oranges are sweet (like they were this time) i might decrease it to 125g.

a lot of the recipes i have seen for chilli jam have fish sauce in them and i wanted a recipe without.... so i made this today and it is really tasty! A bit too zingy for me (but i can't handle too much chilli fire) but it will be a perfect xmas gift.

I used the little tiny chillis that are about 2cm long (might post a photo tomorrow).

Chilli Jam

8 small chillis (remove seeds- although i left maybe a half dozen seeds in there)
1 red capsicum
1/2 an apple (leave skin on and retain a few pips)
1 thumb of ginger
2 cloves of garlic
175g roma tomatoes (quartered)
200g sugar
100ml vinegar
1 tablespoon balsamic vinegar

Cut the capsicum into quarters and grill on high heat for 5min each side, or until skin starts to char. Allow to cool slightly and then remove skin.

Put de-seeded chillis, capsicum, apple, ginger and garlic in TMX bowl and chop for 6 seconds on speed 7.
Add tomato, sugar and vinegars and mix for 5 seconds on speed 4 to 5.
Cook at 100'C for 45min (you can bump it up to varoma for the last 15min with the MC sideways if needed).

This gave me enough to fill two small bottles. Could easily be doubled.
The jam was a lovely thick jam, i imagine that if you left the apple out you would have a runnier jam if that's what you would prefer.
I taste-tested (followed quickly by a spoonful of yoghurt!) and the flavour is divine although it certainly has a kick!
Instead of plain vinegar i actually used a spiced vinegar that i had made previously in the TMX but i don't think you would have to do that, a white or malt vinegar or apple cidar would be fine.