rainbow my chicken did defrost and I made this tonight.After 20 minutes final cooking of this dish I weighed the stock and it was 440grms. I weighed the finished sauce before I poured it over the Chicken and veggies and it weighed 570grms.I hope this helps or it could be totally useless!! It was delicious.

JulieO I will be interested in your results when you get your yogurt maker.I keep looking at these machines.I can buy something similar here in the UK.
http://www.lakeland.co.uk/electric-yoghurt-maker/F/C/cooking-baking/C/cooking-baking-yoghurt-making/product/3440_3441/pgs/19
 

Another Lemon Drizzle Cake.
85g Butter or margarine.
170g Sugar
225g S.R. flour
1 egg
140g milk
1 lemon, the rind (carefully removed) and the juice.
115g Granulated sugar

Place the 170g sugar and the thinly pared lemon rind in the TM bowl, grind 10 sec/speed 8.

Add the butterfly and then the butter and beat 5 minutes/speed 3, stopping occasionally to scrape down the mixture.

With the motor running at speed 3 add the egg and the milk Remove the butterfly and if needed scrape down the cake mixture.

Add the flour and mix 20 sec/speed 3. Use your spatula to mix in any residue flour.

Place the mixture in a lined loaf pan, mine measures 19 x 9 x 6 cm.

Cook in a preheated oven 190^oC (170^oC fan assisted) for 45 mins, my cake took 50 mins.

Mix the granulated sugar the lemon juice and spread this over the hot cake.

This recipe was given to me by a friend when I was living in Bahrain in the 80’s(I believe it's a Mary Berry recipe). I have adapted it for the TM. In the original recipe soft type margarine was used, which gives a softer batter. Over the years I have changed it to using butter. Also I now make the drizzle topping. In the original recipe you just poured the juice of the lemon over the hot cake. I find that lemons differ so much that it you just pour the juice over the cooked cake it can make it sour but you may like this version.
I have lost count to how many people I have passed the original recipe onto.  Enjoy!



members' comments

saffie00 - This is the first successful cake recipe I have made in my new Thermomix. After countless flavorless disasters, my husband and I managed to make this recipe in the Thermomix and it is divine. Kids love it too. Thank you for sharing, and giving me a little of vote of confidence to continue experimenting.

bickie - Great recipe, thank you for converting. Just the right combination of tang and sweetness. And the crumb not too over processed. I think your method of creaming butter and sugar first makes the difference. My family had asked me to stop doing thermomix cakes and go back to kitchen aid cakes as they didn't like the texture. This was a last resort test - and passed with flying colours.

Thanks jd, my DS, who helps me with the computer is on holiday.

Kimberley , Abbybs asked a question on how to fit the butterfly and CreamPuff and faffa70 came back with that the butterfly fits between the smaller gaps between the blades.I didn't know this, like some others.Cookie has put this tip in ILB's List and Tips for New Owners.Sorry don't how to take you to the site on this forum, there is only so much I can do with my computer!!

I would love to tell her that I use her bread recipes a lot and that I have passed them onto a friend who has just got her Thermomix.Lets hope she comes back.

Well done RoxyS with playing around with the recipe.I'm so glad you had good results.I hope it passed the ultimate test, your eldest DS!!

Made these this morning to take to my weekly morning upholstery class.Thumbs up from all the group Nay-nay.The cheese ones have now been requested by the group.