Thanks for your support, Meagan

I'm not going as well as you, Meagan.  I am working on making my portions smaller and avoiding the local French Chocolatier (who does the best chocolates ever!).  These two aspects are working so far, I'm not weighing myself, at this stage, but I am feeling a little better about my efforts to behave.

Exercise always has been - and always will be - my main stumbling block.  We live in Melbourne during the week so I tend to walk most places - but I use the term "walk" loosely.  I start out with good intentions, striding along the street, but then I forget I am meant to be getting some exercise and drop back into my usual 'stroll', which really does me no good at all.  Ah well, I'll keep at it.

Hi Pietro

This is my Lemon Mousse recipe - the first one I tried adapting to the TMX and found out, for me, it is better to utilise both the TMX and a hand mixer for a good result.  It is light and tangy; perfect after a heavy, rich, or spicy meal.

Serves six.

1 t lemon zest
¼ c cornflour
½ c sugar
½ c water
½ c fresh lemon juice
2 egg whites at room temperature
1 c heavy cream

Zest the lemon (I used one of the microplanes for this, but you can do it in the TMX), add the cornflour, sugar, water and lemon juice. 

Cook 5 minutes, 90 degrees, Sp. 4

Pour into large mixing bowl.  Cool.

Beat egg whites to stiff peaks.  If lemon mixture gets very thick if it has cooled for too long, beat for a couple of seconds to make it smooth (or into TMX and speed 4 for 2-3 seconds).  Fold egg whites into lemon mixture.  Chill.

Beat cream until desired stiffness is achieved.

Fold into mousse.

Pour into separate serving sized bowls or one large dish.  Cover and chill.

It looks a bit complicated because it is in three parts, but it all goes smoothly and makes a delicious mousse.

Many years ago I was pretty sick and, in the course of trying to find some help with my illness, I went to a traditional Chinese medicine doctor.  We were discussing food, eating, etc. and he said that, according to the principles of Chinese medicine, it was not good for your body to eat within four hours of going to bed.  I try to follow that advice and, personally, I haven't really found much difference, so I can't say whether it is so or not, but I also prefer to eat earlier than later in the evening anyway.

My husband (who always has to have a cuppa after dinner) has also found that drinking Rooibos tea (southern Africa's "bush tea" for anyone who reads Alexander McCall Smith's books) makes a difference at night as it is either no or low caffeine so allows him a more restful sleep.

I think QuirkyJo will know more about these matters than I, but just wanted to pass on those comments.

A good reliable jelly recipe would be great - looks like I'll be making grape jelly as well as apple jelly this season.  Would I be right in assuming that the process for grape jelly would be the same as the process for apple jelly?

Thanks.

I agree with everything everyone has said!!!  I have found a whole new world of cooking since I found the forum and got my TMX - I had never made "real" custard before, neither had I had any luck with pastry - it's all thanks to all of my extremely generous, helpful and knowledgeable forum friends and the TMX. 

The only drawback with this forum is that I am becoming a "Forum Addict", I keep popping on here when I get a chance  just to see if anything new has come up and it's not doing my workload any good (it just seems to get higher and higher)!

Kindles are only available on line from Amazon.  If you order one be sure you select the appropriate options for an Australian model.  It is also nice to have the cover - helps protect the kindle and I think it is easier to hold with a cover, but it is an option and you do have to pay extra for it.

My husband is going to love you, Cookie1.  He is a peanut butter addict - I don't know if I dare make this as I don't think I will be able to keep him out of the freezer when it is ready!  Thanks so much for this recipe.