I followed the recipe as printed and chose the option to marinate the chicken skewers overnight in half of the sauce.DH cooked them on the BBQ tonight.The chicken was tender and succulent.Very easy to make and tastes delicious.I'm freezing the remainder of the sauce for another time.Makes approx.1 litre of Satay Sauce.

My DS said "this is the best burger I have ever eaten" my DH enjoyed his burger very much as well.
I followed the recipe exactly and made them this morning, so they had a really long time to chill before cooking.I added loads of black pepper and a teaspoon of salt.Next time I would add more parsley.I was originally going to cook them on the BBQ but the heavens opened this afternoon and I cooked them on my griddle pan on the hob.I cooked them for about 15 minutes.I made 5 burgers approx 120g each.
Served each burger on Chookie's No Fuss Roll.Made 8 big rolls.

Butterscotch Banana Bread
Converted from a recipe by Jane Hornby.
3 medium very ripe Bananas about 300g peeled and cut into chunks
120g unsalted soft butter
120g light brown muscovado sugar
1/2 tsp flakey sea salt
3 eggs
1 tsp vanilla essence
100g plain flour
120g wholemeal flour
2 1/2 tsp baking powder
50g chopped walnuts

Topping
100g cream cheese
55g light brown musovado sugar
55g unsalted butter
1 tablsp water( 15ml)

1. Put all the ingredients( except the walnuts and topping ingredients) in the TM bowl and mix 30sec./ speed 5
2. Add the chopped walnuts and mix 1 minute/ speed 2/ reverse direction.
3. Pour into a lined loaf pan( I always use silicone baking liners)
4. Bake for 1 hour 10 mins 160c( fan oven 140c) or until cooked.
Leave the cake to cool in the pan for 10 minutes then turnout onto a wire rack to cool.
Clean and dry the TM bowl.

Topping.
1. Put the butter, sugar and water into the TM bowl.Heat 3 mis/ varoma/ speed 3 MC off.Scrape down the bowl and leave the syrup to cool.
2. Add the cream cheese and mix 20 sec/ speed3.
If you think it looks runny( as my first lot did) just scrape it into a bowl and it will start to thicken up as time progresses.
3.Spread the topping over the cooled cake and decorate with extra walnuts.
Serves 8 slices.



members' comments

KarenH - it was to die for! When making the icing, I let the caramel mix cool completely in the TMX bowl and it went quite icky-sticky and I was worried that the cream cheese wouldn't blend in.  I put in the cream cheese straight from the fridge, it blended fine but left tiny little lumps of cheese in it so I just let it come to room temp for 20-30 mins and then it blended in beautiful and smooth.
GORGEOUS!
 
 
 

This afternoon I tried to use my TM to make a new recipe and when I tried to melt the butter with the sugar @50c the light came on but after a while the light went off.I tried again but no go it keeps going out.It won't heat to any temperature.The rest of the functions are fine,scales,speed,clock, turbo.Any thoughts to the problem???

Lamb curry with mushrooms F&E Indian Cooking page 80.
I made the "base" yesterday.I only used 1x400g tinned tomatoes as I wanted to add 200g of potatoes and make a thicker gravy.This morning, before I went out for the day, I put the cubed raw lamb( used 750g) in the slow cooker with button mushrooms and the chopped potatoes,and left it to cook for 61/2 hours.Wonderfully tender.It would be interesting to experiment and actually cook it all in the TM.But lamb is very expensive here in the UK.
We loved it 4/5, would have given it 5/5 if it had all been cooked in the TM.

Jo very kindly posted the recipe for chicken stock concentrate, I believe from MWOC but I've been looking for it but for the can't find it.Could someone point me in the right direction.

Spiced Pumpkin Bread ( I made 12 muffins) with photo
100g sugar
90g soft brown sugar
100g oil ( I used rapeseed oil)
2 medium eggs
225g pumpkin puree, (that has been cooked and then pureed, I used butternut squash)
200g plain flour
½ tsp ground cloves
½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp bicarb
¼ tsp salt
¼ tsp baking powder
60g chopped walnuts, optional.
1. Place the sugars and oil in the TM bowl, and mix 20sec/speed 4.
2.Add the eggs and pumpkin and mix 10sec/speed 4.
3.Add the flour, cloves, nutmeg, cinnamon, bicarb, baking powder and salt, which have been sifted together and mix 10sec/speed 4.
4.Stir in the chopped nuts by hand with the spatula.
5.Divide equally between 12 muffin paper cases.
Cook in a preheated fan oven 150c  for 20-25 minutes.
This recipe is converted from half the ingredients of:-
http://www.epicurious.com/recipes/food/views/Spiced-Pumpkin-Bread-840
 


Members' comments

CP - so soft and delicious! Thanks CC for a lovely recipe.