As noted above, sometimes it is difficult to know how "set" a marmalade or jam is prior to ending the cooking cycle.
I keep a stainless steel pinch bowl (small saucer) on top of a saucer of crushed ice next to where I am cooking and to test just drop a spoonful onto the dish and immediately invert it. If the material doesn't run or drip, the jam or marmalade is done! If I want a "looser" or runny product, I watch for it to track slowly across the dish. If it runs too rapidly and drips off the edge, I know it requires a bit more cooking time.
I've been using this method for years and find it works better and takes less time than anything else.
So much easier than running back and forth to the plate sitting in the freezer! Brilliant Andi.
How about the yule log made by gluing together chocolate biscuits with chocolate whipped cream. I noticed that there is recipe on the UK TMX site for the biscuits. Clicky here for recipe and guess what - it has the recipe for the cake made with them too. I add some cocoa to the cream - or make a ganache with a bittersweet chocolate then whip it for the chocolate whipped cream.
This is a recipe adapted from Fine Cooking Magazine.
Name of Recipe:Baked Potato Soup Number of People:4-6 Ingredients: 4 medium russet potatoes - baked and cooled 1/4 cup butter 2 medium leeks, white and green part (or 1 medium onion) 2 cloves garlic, minced salt and pepper 3 cups chicken broth 2 cups water 1/2 cup milk 1/2 cup sour cream 4 slices bacon, diced 1/4 pound cheddar cheese -- grated 2 tablespoons green onions
Preparation: Fry up the bacon until crisp, drain and set aside. Peel two of the potatoes and cut into small chunks.
Place cleaned leeks (or onion) and garlic in and process at speed 5 until chopped. Add butter, saute on varoma temp for about 10 minutes. Add stock and water, cook at 100º C for 20 minutes. Add the two remaining potatoes with their skin to the bowl. Let cool somewhat, then process on speed 10 until pureed. Add milk and sour cream, salt and pepper to taste, process until blended. Add in previously diced potatoes. Serve with grated cheddar, crispy bacon bits and scallions.
Members' comments Helly Belly - awesome... had gastro today (not awesome) and this soup, minus the cheese and bacon, was just the nourishing my poor tum needed!
Thanks Kerry - they look pretty good - but you are a pastry chef !!!! -perfection guaranteed
Adding pics drives me mad sometimes - sure there must be an easy way.
Damn it Jim, I'm a doctor - not a pastry chef! Actually - in my day job I'm a family doc who works mostly in emerg and I'm a chocolatier in my spare time. No perfection - ever!
Thank Thermomoxer. I was trying to do it via additional options but the file sizes must have been to big. Anyone know what 600 by 400 translates to in kb's?
Interesting - today they worked and I didn't resize. I'll have to label before I upload next time.
11007 is the new recipe - 11008 the one from the UK site.
I've made a couple of batches of panettone - the first my second batch of the recipe from the UK site. In spite of the proofing time it was quite dense and doughy (likely underbaked).
The second was from this site . A much more satisfactory crumb, the final rise was 6 hours. Still not quite the flavour I'm after.
Still trying to figure out how to attach photos here.
A new cookbook by Thomas Keller, owner and chef of Bouchon in NYC and the French Laundry in Napa Valley called Ad Hoc at home - has recipes that are a bit more approachable than those in his previous books. He uses a Vitamix blender to puree the soup, but the TMX really simplifies making this wonderful soup.
Keller's version is served with a drizzle of olive oil, home made croutons and deep fried beet chips.
Name of Recipe:Cauliflower Soup Number of People:4-6 Ingredients: 1 small head cauliflower 1 leek 1/2 medium onion 1 cup milk 1 cup heavy cream Salt and Pepper 1/2 tsp of curry powder
Preparation: Put about 500 mls of water in TMX bowl. Place cut up cauliflower, white of leek and onion in steamer basket. Steam on varoma temperature for about 30 minutes. Add the steamed vegetables to the remaining steaming water, add the milk, cream, salt, pepper and curry powder. Simmer together for about 30 minutes at 90 or 100º C speed 2.
Allow to cool for a bit, then blitz at speed 7 with the measuring cup in place, taking care not to burn yourself.
Serve with one or more of croutons, a drizzle of good quality olive oil, shredded sharp cheddar cheese, crispy bacon bits...
Members' comments cookie1 - This is tasty and ever so creamy. I only used milk, no cream. It was easy to make and used up the cauliflower that was looking a little sad. A great soup for our cooler evenings.
Chocdoc - I made this again a couple of days ago. Didn't have any leeks so I used garlic scapes in it's place. Didn't have 'proper' curry powder, so used a little garam masala and cumin that was here. Interesting difference in flavour - almost mushroomy.
There are other posts where he has his big green egg cooker with temperature sensors...... I will show MrsT your posts to show her how small my collections is - maybe she'll let me buy myself something like a Rational Combi Oven for xmas?? Oh look another flying pig just went past my window.
Warren is another eG'er.
Good luck with your Combi Oven - may want to start out smaller with a nice little Bradley smoker first! Although nothing wrong with a Big Green Egg.
Ok, so now we really are getting jealous !!!! In Australia real men have their shed out the back where they go to get away from the womenfolk - but a shed with smokers and fryers !!!!
BTW - good work on the panettone looks like a great texture.
You are going to discover that Andi and I are not typical! Hence the need to add a thermomix. Between the two of us we probably have more gadgets big and small, than most small countries.
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and process at speed 5 until chopped. Add butter, saute on varoma temp 
for about 10 minutes. Add stock and water, cook at 100º C for 20 minutes. Add the two remaining potatoes with their skin to the bowl. Let cool somewhat, then process on speed 10 until pureed. Add milk and sour cream, salt and pepper to taste, process until blended. Add in previously diced potatoes. Serve with grated cheddar, crispy bacon bits and scallions. 
looks like a great texture.