Not having made many jams, well only the strawberry one to be honest, was wondering if I needed to do anything different when making apricot jam?

Have bought 1kg from a seller and would love to give it a go.

Thanks in advance,

Julie.   

DATE & APPLE SPICE CAKE – will easily serve 10-12
250g plain flour
2 tsp baking powder
1/2  tsp salt
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp freshly grated nutmeg
¼ tsp ground cloves
200g brown sugar
110g caster sugar (remove next time I don’t think it’s needed)
250g unsalted butter, softened
3 free range eggs
1 tsp vanilla extract
3 small green apples (130g each), peeled, cored, cut into quarters
125g walnuts or pecans, ( I used pecans)
2 tsp grated fresh ginger
160g pitted fresh or dried dates
Icing sugar to dust

Butterscotch sauce
180g dark brown sugar
180g pure thin cream (I used thickened cream)
150g unsalted butter, cubed


Preheat oven 180°C, fan off.  Grease a 25cm Bundt pan or 23cm springform cake pan, then dust the pan with extra flour, shaking out the excess.

Add flour, baking powder, dry spices and salt to TM bowl. Turbo once or twice to combine. Remove from bowl.

Place nuts into TM bowl and chop 2 secs/speed 7, remove to a separate bowl.

Place apples into TM bowl, chop 2-3 secs/speed 5.   Remove and add to nuts.

Place dates into TM bowl, chop 6 secs/speed 7, then  turbo 2-3 times  until chopped enough.  Remove from bowl and add to nuts and apples. (I keep my dates in the fridge so they were a bit more firm than if they were in the pantry).


To TM bowl, add the sugar, butter, eggs, vanilla and reserved flour mixture.  
Mix 1 ½ mins/speed 2-3.  Scrape sides of bowl, then mix further 30 secs/sp 3 until pale and smooth.

Stir the apples, nuts, dates and grated ginger in the reserved bowl until combined, then add to TM bowl.    
Mix for 1 min/Reverse + speed  4 ½.   Then again for 30 secs /Reverse + speed  4 ½  or until combined.

Spoon into the cake pan and smooth the top.  Place into the oven and then clean the TM bowl.

Bake for 1 – 1 ½ hours or until a skewer inserted into the centre of the cake comes out clean.

If the top of the cake is browning too quickly, cover loosely with foil. (this didn’t happen with me).

Remove the cake from the oven and place the pan on a wire rack to cool for 10 mins.  Turn out the cake onto the wire rack to cool.

Butterscotch Sauce
Place all ingredients into TM bowl.  Cook 80°C/8 mins/speed 3 – 4.  MC on an angle.

When cake is cold, dust with icing sugar.

Serve with some of the butterscotch sauce drizzled over each slice.

Notes:

So far I've only had a slice while still warm and I found it a bit sweet, so have noted to leave out the caster sugar entirely as I don't think it's needed, especially if having the caramel sauce with it.

DH loved this and said it might me a nice change to have on Christmas day as it would easily serve 10 - 12 people, he thinks a small scoop of vanilla ice cream with the sauce drizzled on top would really make it.  

I'm looking forward to trying a piece when it's completely cold with a cuppa.  

Recipe from current Delicious magazine  which I converted.

Made this today but I could only get veal fillets that weren't very thin.  I cut each one in half horizontally myself, but even after pounding with a meat mallet they were still a little fatter than was required.  Not to worry, I used them anyway and even though the presentation wasn't fabulous, the flavour of the whole meal was really nice.  I will make again but will try and get from the butchers already thinly sliced. 

Being steamed they did look a little insipid so next time I will probably drizzle some more of the sauce over the top to disguise that.  I could have browned off in a pan, but because they didn't look the best, I forgo doing that, but it is an option.

Very easy meal and I used a 800g tin of chopped tomatoes and pureed them which resulted in around 730g of puree??, so used the whole of that in the sauce.

I served with mashed potatoes, roast pumpkin and cauli & cheese.  I have a bit of the sauce left over which I'm sure I can use up.

4/5 only because the presentation can depend of the thinness of the veal, but 5/5 for flavour. 

http://www.recipecommunity.co.uk/recshow.php?rec_id=45

I couldn't find this anywhere on the forum, so I hope I haven't missed it.

Made this today and it is really lovely.  Lovely flavours without being sickly sweet or over the top.

I've included the lemon cream cheese icing for anyone that's interested, went very well with this cake.

I made it in a 26cm heart shaped tin for something different and as I'd bought 230g flaked almonds for the cake, the 30g left over, I toasted and sprinkled on top for an added crunch.  

Forgot to say that it took 63 mins in my oven and I didn't have the fan on.  

Rating:  5/5

Icing  If you want a thicker consistency, use a bit more sugar to make more icing sugar.
250g cream cheese, at room temperature
210g sugar
2 tsp fresh lemon juice
toasted flaked almonds to sprinkle on top of icing

Put sugar into TM bowl.  Mill for 30 secs/speed 10, to make icing sugar.

Add cream cheese and lemon juice and combine for 25 secs/speed 4. Or until combined.

Spoon on top of cold cake.  Sprinkle with toasted flaked almonds.





Members' comments
maddy - This would be my favourite TM cake. I love the way Julie decorated it.....so I copied her.
I made again with 160g carrot, and 140g zucchini (as I started making not realizing I didn't have enough carrots).
Also used whole almonds instead of the flaked ones. I was really happy with how it turned out.  Of course the colour wasn't as orange, but  it was a nice dense cake. Once again, very moist.  Using zucchini lessened the sweetness too, which I didn't mind at all. I love Julies cream cheese  icing recipe......works well.

JD - Made this one to take up to a friends place today - she had extra friends turn up to help eat some of it.  Was really lovely but I was disappointed that I was unsuccessful in finishing it off with some rosettes like Julie & maddy did.  I put extra icing sugar in for them but they would not hold their shape.  Do you think using the low fat version of the Philly cheese had something to do with it? The cake was lovely and moist and the icing compliments the cake beautifully.

ILB - I think so JD. Mum has a recipe for a divine chocolate cheesecake. When we make it with low fat philly cheese it won't set - so instead we have "frozen chocolate cheesecake" which is great in summer.

maddy - I only use full fat everything so I couldn't answer that one.  I have noticed though when I have used low fat sour cream for my Mexican dip, it always turns out sloppy.

courton - Just want to reinforce everybody's comments... I made this for a picnic today and everybody was commenting how the cake was beautifully moist and delicious. A real winner! And yes, using low fat philly made it impossible to decorate it using rosettes.

CC - Made this again today,really lovely cake.

Denzelmum - Made this in 23cm square pan, raised a lot.  Don't have cream cheese, so as per recipe note, I made lemon juice and icing sugar (only use 160g sugar and it's plenty!).  Took this to feed the crowd and gone in no time.  Very moist, will make again and again.

bigTcup -  it was a hit! I milled the almond, sugar & lemon peel all together then continued adding all the other ingredients (without taking the almond/sugar/peel out of the bowl) & it turned out great.

Brunette - Do you think I could make this recipe into muffins? or would it be too dense?

Denzelmum - Brunette, I made this again today - eight mini muffins and the rest went into a square tin.  Only baked 30 minutes for mini muffin and serve it without icing.  Really yum!

snappy - it's delicious.  I love the fact it has no butter or oil in it.

farfallina - Has a smaller heart shaped tin so reduced ingredients by 1/3 & it worked great. I baked it 50 minutes. I made this cake several times and always with success. I always used my heart shaped pan because it looks so beautiful so I didn't want to use a plain 26cm round pan. Since Valentine's day is coming I published this in my blog too with pictures http://thermomixtarifdefterim.blogspot.it/2014/02/our-valentines-day-cake.html


Denzelmum - I made this with GF flour to cater GF friend and received well by all.  Always a winner.

AnnaBanana - Made this on the weekend using a round springform pan and it turned out beautifully.  Really moist and I used the cream cheese icing which was perfect for this cake.  Brought in some to work today and everyone loves it.  
I also checked the recipe a couple of times even after putting it in the oven to make sure I had not missed that there was no butter or oil in the recipe.  Will definitely make again.








  



 
 

  

 
  
 

MELTING MOMENTS
Few threads of Saffron (for colour)
75g Sugar
250g Unsalted Butter chopped into cubes
1 tsp Vanilla Bean Extract
200g SR Flour
150g Cornflour

Filling:
100g Sugar
60g Unsalted Butter
2 tbsp Passionfruit pulp

Preheat oven 180 C.

Make yellow icing sugar by placing saffron and sugar into TM bowl.
Pulverise for 10-15 seconds on speed 9.

Add butter and vanilla and cream for 1 minute on speed 3-4. Scrape down sides of bowl and repeat.

Add flours and blend for 20 seconds on speed 5 . If necessary set dial to closed lid position and add another 20 seconds on Interval speed.  (after another 20 seconds on interval speed, I noticed the mixture was too buttery, so I added  25g more SR flour then kneaded for 40 secs, scraped down sides of bowl, then another knead for 20 secs.  The mixture was then combined and ready.)

Roll into balls (see note below) and place on tray lined with baking paper. (They don’t spread as much as you’d think).  
Put a spoonful of flour in a saucer, and dip the tines of a fork into the flour, tap to remove excess, then flatten a biscuit slightly. Repeat,dipping fork in flour before flattening each biscuit, will stop fork from sticking to mixture.)

Bake for 20 minutes until a light golden colour.  Made 36 or 18 whole biscuits. (will make smaller next time)

Filling
pulverise sugar for 10-15 seconds on speed 9.
Add butter and blend until creamy on speed 4.

Stir through passionfruit pulp by hand and place in fridge until ready to 'glue' biscuits together.

When biscuits are cool, join together with a dollop of the filling. Dust with additional icing sugar if desired.

Notes:
Really need to make these small otherwise they are difficult to eat once joined together.

Very shortcrust, nice biscuit and this recipe is very similar to the one I usually make only with lemon filling.

Was so easy to make in the TM and I will make again to perfect the recipe.  I also wouldn't bother adding the saffron to colour next time either.




I put them into a tin and put in the fridge, they were soooo nice cold.  (Warm day here today so need to stop the filling from going too soft).



members' comments

cookie - Julie, once again they look lovely. I must agree with you, I won't be putting the saffron in next time as I felt that it didn't so much for the colouring. The filling was really lovely.  Like you, I felt they needed a tiny bit extra flour too. We didn't fill ours as I had made them too large. As we ate them we spread a bit of filling over the top. Very tasty and short/crumbly.

JulieO - I've just had one with my morning cappo, and I found them to taste more 'rich' today and the sweetness has intensified, so much so that I don't want to have any more.  I've got to now say that I think I need to convert my usual recipe that I use which isn't as rich as this one and give that one a go, I can't imagine making this one again.

chardie18 -  made these over the weekend and they were beautiful BUT the filling was just a little too sugary for me I could really taste the granules. Any suggestions?

CHOCOLATE ICECREAM
420g thickened cream  
150g Nestle Plaistowe Couverture Deluxe Chocolate or one with min 60% cocoa,
1 tsp vanilla extract
2 egg yolks
75g caster sugar

Place the choc in the TM bowl and grate for 5 secs/speed 8.  Use spatula to scrape down sides of bowl.

Add cream and melt for 2 mins/50°C/speed 3.

Add butterfly and weigh in sugar.  

Add vanilla then program 2 mins/speed 4 and with blades turning, add yolks one at a time through the hole in the lid.   Leave MC off.

Pour into a jug (I used a big glass jug to speed chilling) and refrigerate for 40 - 60 mins, or until cold but not set firm. (give it a swirl now and then)

With the ice cream maker turned on.  Pour the mixture into the bowl.  Churn for 25 mins or until the mix is rising up onto the paddle.

Remove from the bowl and serve immediately as a soft serve or spoon into an airtight container, seal and freeze over night for a firm consistency.
 
Remove from the freezer and stand for 5 mins before scooping and serving.

Photo was taken after about an hour of chilling in the freezer, still not set hard enough so put back in freezer and left overnight.
Checked today and it had hardened.  Only needs a few mins out of the freezer to be able to scoop and serve.

A smooth, creamy chocolate ice cream.



Members' comments
Amanda - I have just finished churning this ice cream in my ice cream maker and have popped it into the freezer to finish it off - before I do!! It is lovely - rich, chocolatey and creamy. Great recipe Julie, thanks.

Mel81q - it turned out just like Sara Lee ultra choc icecream - yummo! Am hoping that hubby doesn't find it in the freezer - fingers crossed, and thanks JulieO for a superb recipe. Will be making this one again - next time with the thickened cream LOL.

Zan - OH this is so rich and decadent (I usually half milk, half cream for my ice cream) and I could eat the whole tub, lol.

zebra - This is fabulous! We ate it when it came out of the ice-cream maker and it was a perfect chilled mousse. Delicious. Can't wait to try it again tomorrow after it has been in the freezer. 

dyljon - OMG - made this today using process from EDC, and it was simply the most creamy, decadent, delicious ice-cream I've ever had! I had no idea it could turn out so good without using an ice-cream maker.

ClareN - My husband is a chocolate freak and he LOVED it.  Said it was the best ice-cream ever.

JD - This is the ice-cream I made today and I used an old rectangular shaped tin which Mum used to set her ice-cream in.  Somehow I have managed to put knife cuts in the bottom of the very thin metal so I lined it with 2 layers of plastic wrap.  Licking the spoon and bowl has given me my first hints as to how delicious this ice-cream is going to be later when it sets fully.
I have now made this the TMX way and the ice-cream maker version.  I did reduce the chocolate to 100g this time and it is still very rich but it's a lovely smooth ice-cream.  It works well in either machine.

KerrynN - Made an ice-cream cake.
Have just put the "cake" into the freezer. Very glad I did a test run today as the quantity isn't going to be enough so will have to do another batch - on the plus side, the reduced quantity meant I didn't taste test other than licking the bowl, and spoon, and spatula, and my fingers..... Might even put a strawberry layer in between - haven't searched for recipes yet but fingers crossed. I have lined the tin with glad wrap so hopefully that will do it.

The ice cream cake was a success!

http://www.flickr.com/photos/59055494@N05/5415331670/

For the first layer I used this recipe with pure cream. The result was delicious, with the texture a bit "grainy" because the chocolate didn't melt completely through. I liked it this way but if you wanted it completely smooth I would suggest increasing the cooking time by a minute or so (or at least until all the chocolate is melted and combined with the cream).

For the middle layer I used a bit of a mish mash of recipes. I cut up about 350g of strawberries and put them into a bowl with 15g of sugar, 1tsp vanilla paste, and 1 tbsp lemon juice and let it all sit for a few hours in the fridge. The base of the ice cream was the creamy vanilla from the EDC with only 65g of caster sugar, plus 30 grams of vanilla sugar (I ran out of the caster) and no vanilla added (as it was in the sugar and the strawberries already). When I was ready to put the ice cream in the freezer (i have no ice cream maker) I stirred in strawberry mixture. However, if I was doing this again I would blitz the strawberries into the base mixture for a few seconds before adding to the freezer to make sure that they all combined correctly.

The way I did it, the mixture took ages to freeze with the liquid from the strawberries not having incorporated correctly. I ended up leaving it overnight and then blitzing the whole thing in the morning and refreezing, then blitzing again before adding to the chocolate. It ended up a bit icy - a bit more like sorbet than creamy ice cream but I didn't have time to start again and how many 6 year olds were going to care right?

The top layer was this recipe again but this time with half pure cream and half thickened cream. The resulting texture was amazing! It was as smooth as chocolate mousse and really rich and delicious.

I was interested on the feedback too. A few kids didn't eat their as it tasted too grown up. Some adults liked the grainy chocolate, some the moussey one, and quite a number commented that they really liked to contrast of the less creamy strawberry as it balanced the richness of the chocolate layers.

Oh, and the very top was just chocolate magic - the stuff that sets hard when put onto the ice cream.

Thanks for the suggestions, and I can say that this is a great recipe, even without an ice cream maker! Oh and I would suggest putting the ice cream into a shallow tray (like a lamington or slice tray) for the first freeze as it freezes much quicker than 3 - 4 hours. You can also put your tray into the freezer to chill before pouring your mixture in.

Nana2three - I have made this ice-cream 4 times now, and each time a great success.  I put some Kahlua through one batch, and some choc chips . Absolutely delicious.  Thank you for sharing this recipe.  It is now a family favourite.

bkmundt - I just have to say 'wow'. I wasn't sure how this was going to turn out but this is the best ice-cream I've made so far!!
I followed the instructions initially and then just froze in a cake tin overnight. Took it out of the freezer and left for 5 minutes and then put in the TM 10 seconds on speed 9 and then about 20 seconds on speed 4. Initially went all crumbly but I beat it for longer on speed 4 - and then wow. Wonderful ice-cream!!! I had some last night and I've refrozen the rest to have tonight. Thanks for sharing this recipe.

Jacq - Thanks for this delicious recipe!

LeeJ - Have this churning as we speak. Made a couple of adjustments to original recipe, as I'm pregnant, so raw eggs are off the menu. So for the last step, programmed for 4 minutes, 80 degrees, speed 4, with butterfly in. Will be back in half an hour with full review.

Beautiful.
I only churned for 15 minutes, as I only bought a very cheap ice cream maker, and it's only recommended to use for 15 minutes at a time lol. Then popped it in the freezer for about an hour. Well, at the moment it's like a gorgeous chocolate mousse. Which, for a pregnant lady, that's heaven  Cheesy (No mousse while pregnant). It is a little too rich for us, so I think we would use less chocolate or one with less cocoa. It is truly decadent! Will definitely go on the 'make again' list!

kokokodio - I made this ice-cream yesterday and it was really lovely.  I froze it on a baking tray then chop it up to blast in TM.  I popped it back in the freezer and whipped it up one last time before serving, though I don't think the second 'churn' was completely necessary.  Will definitely do it again!

foodiepep - Yes,  I've made this ice cream twice now.  I double the recipe now.

Lellyj - I "christened" my new ice-cream maker with this recipe, thanks Julie O.  Delicious and rich--I didn't think 1 scoop would ever be enough ice-cream for me, but you are right--one scoop definitely satisfied me!  Not so, my big boys though, who happily finished the whole batch!  I stirred through crushed up peppermint crisp in the last few minutes of churning.  Next time, I will follow foodiepep's suggestion and double.  Thanks again!

KerrynN - This is the second ice-cream I have made with my new Ice Cream Maker. Fantastic texture and flavour, if a little bit too rich (I can't believe I'm saying it but...) perhaps next time I would use half the chocolate, or maybe not a 70% one.

Hally - Made this today with white chocolate. I bought some really good white chocolate from a chocolatier cafe. I am a huge white chocolate fan.This was D I V I N E. Very rich & a small scoop is enough. Thoroughly recommend this recipe yet again.

Littlemiss009 - I made this recipe, but added 50g of cocoa and used the technique in the EDC rather than with an ice-cream maker. I stirred through some chocolate chips too, it was so rich and yummy! I am trying a white chocolate version today to see what happens.

lozzylooloo - I made this earlier today using "double thick cream" (I'm vegetarian so can't eat thickened cream", and Cadbury dark chocolate chips as other posters have commented its very rich, and I wanted to tone that down slightly. I used the TMX freezer method.
It tastes lovely, and when scooped has the ice-cream look, but it doesn't seem quite right? It's more like a dense, chewy mousse almost. It doesn't have the coldness melting on my tongue sensation I am used to with ice-cream. Is this normal? Sorry, it's only my second attempt at ice-cream ever (my first, from the EDC, worked fine).  So either it is just a different texture/taste/concept for me to get used to, or it's a result of my variations.
Any insights gratefully received.
(And it's definitely still delicious - I am testing*cough cough* very regularly to see if the texture is changing the longer it is in freezer)

BZB - JulieO, this icecream was A M A Z I N G !! Soooo smooth and creamy.I used 300g Pura thickened cream, 50g cream, 200g Whittakers Dairy Milk chocolate and the other bits as per recipe. The base tasted like Paddle Pop. Churned this morning and chucked the still-runny blend into the freezer. Tasted the ice-cream just now. Went out to Woolies to buy more cream straightaway. Hehehe

This is now a firm favourite of the family. Ran low on thickened cream and chocolate. Had to make do with a bit of cocoa powder and cream. Still yum! With cherry sauce.

Tweaked the ingredients to use up the whole carton of 600g thickened cream. Decreased sugar cos I only had milk choc in hand. DS14 tweaked the recipe to add cocoa powder in an earlier version, and I followed suit.
I used the basket to stop splatter when making this ice-cream. Worked well.
My notes for this batch...
570 g thickened cream
130 g Chocolate
1 1/2 tsp vanilla extract
3 egg yolks
50 g caster sugar
30 g cocoa powder
Love this ice-cream. Thank you Julie

Suzanne - I made this yesterday the kids loved it as did dh, wasn't any left but I did get the cream for 99c.

Cookie - I use cheap cream to make most of my ice-cream. I have even used cream that has been a week or so out of date, though not sour.

jeninwa - This has to be the best chocolate ice-cream, I've used this recipe many time, using different chocolate yesterday day I used a $2.00 block of dark chocolate from Kmart ( a christmas gift from one of the kids at work) it tastes great.

http://www.ukthermomix.com/recshow.php?rec_id=7

Hopefully it's okay to put the link here, if not please let me know. 

These were a delight to make and super easy.  Has the right amount of cheeseyness without being overpowering.

When I first took out of the oven I thought they were going to be 'heavy' but that didn't turn out to be the case. Were lovely both warm straight from the oven, or when allowed to cool.

Went really well with the soup I made today (family chowder).

PEAR & BLUEBERRY CAKE
75g butter, softened (I softened in microwave for about 1 min on defrost power)
150g caster sugar
1 egg
160g SR flour
85g buttermilk  
450g can pear halves, drained and syrup reserved*
2 cups frozen blueberries*
icing sugar to dust

Preheat oven 180°C.     Grease 20cm deep round cake pan (I used a spring form tin.)  Line base with baking paper.  

Place the softened butter into TM bowl and mix for 5 secs speed 5.  Scrape down sides of bowl.
Add sugar and mix to combine for 15 secs/speed 5.  
Scrape down sides of bowl and mix again for 5 seconds/speed 5.  Scrape bowl.

Add egg and mix approx 10 secs/speed 5. Scrape bowl, then again for 15 secs/speed 5, scrape down.

Add flour and buttermilk and blend for 20 secs/speed 5. Scrape down, then 7secs/speed 5.
Pour/scrape into pan.

Cut 4 of the halved pears into quarters lengthwise and arrange on top of the batter, then sprinkle a good amount of blueberries over the surface.

Bake in the oven for approx 45 mins**.    Clean TM bowl.

Stand cake for 5 mins then turn onto wire rack/undo collar from springform tin if using.  Allow to cool slightly.

Place remaining berries, pears and reserved syrup into a clean TM bowl.  Process until smooth.

Dust warm cake with icing sugar and pour a little of the sauce over each slice.

Notes:

*I could only get a 800g tin and so used 4 halved pears sliced up for the top and a couple for the sauce.
Didn’t measure the blueberries, took a good couple of handfuls out of the frozen pack, same when I made the sauce.

**took longer than 45 mins, but can’t be more precise as I was cooking tea at the same time and didn’t keep an eye on the time.

This turned out really lovely, a crispy top and sides and the cake inside was soft and moist.

Could also serve with warm custard before drizzling the sauce on the top.

This is only the second cake I've converted and made in the TM and took notes as I was going along, so please keep that in mind if you make this.  Someone with more knowledge may be able to tweak my instructions, but I must say I'm very happy with the way it turned out.

You can see the slices of pears that have sunk into the cake,


Before pouring over the sauce,


members' comments

CP - Just made this, and no doubt it has to have 10/10. The cake mixture is light in texture and the pears and blueberries meld well together to give a very delectable cake worthy of putting on the MIL's table. Berry lovely fruity sauce to pour over the top. "Would also be a nice dessert served with a bit of cream" said DS17. I used a 410g can of pear halves. Thank you JO, your recipe is very much appreciated.

Nay-nay - Yum! Yum! (As I'm licking the last crumbs off my lips!) This was such a nice light batter. Used frozen mixed berries  - Hubby and kids loved it. I just had it as a tea cake on it's own without sauce but with coffee of course! and yes Julie it was an hour to cook. I just put all ingredients in together - whizzed it for about 10-15 sec and poured it in the cake tin. Thanks!

sourpuss - Lovely cake JulieO. I just used fresh Beurre Bosc pears, peeled and sliced in the cake and served it with a dollop of pure cream. People thought I was very talented!!!! I'll try it with your sauce next time - soon, cos pears are so cheap at the moment. Thanks for the recipe.