Karonjulie, I forgot to say I blitzed the apricots after the 15 minutes cooking - 4 seconds on speed 6 and I scraped down the bowl halfway through the creaming stage.

I have googled 'how to make tomato paste' and can't see that anyone would go to all that trouble and time to make so little of it.  I may be wrong but do what I did and see what you think.  If anyone submits a recipe for our thermomix though, I will give it a go myself.

Make sure you roll these as thinly as possible, the outside ones were nice and crunchy but some of the inside ones were a little too thick and weren't as nice.  Makes 4 traysful so prepare them all before cooking them as they need to stay in the oven until cold which is a little hard to do if you are doing it in 2 batches.  I cooked mine for 12 minutes at least, maybe more. 

Visitors gone, everything went down well.  I made absolutely everything in the machine.  The steamed garlic rice from Bron was as good as she said it was. We had a dip, corn chips, chicken casserole, garlic rice, steamed green vegies, chocolate mousse and ginger cordial (followed by a bottle of wine!) Still think the mousse was more like a chocolate pot but was very nice. Oh, I had to buy the bread rolls as I haven't mastered that aspect yet. Now to work out my next menu for the next lot of visitors.

Maybe it needed that violet crumble topping Karen to intensify the taste.  Someone else must have made this one by now, what did they think. Can you just drizzle chocolate over the top maybe?

Re the mayo - read a hint by baf65 dated 10th Nov under the heading Room Temperature Eggs in Hints which may be of interest to you and anyone else trying mayo.  I have yet to make it again since reading this hint but will do so next time.

I leave the apple out of the coleslaw and add a little sugar to compensate.

I made the corn chips posted by you Karen 20/2 to go with the dip I made earlier. Was quite happy with them.

Also did my chicken version of Master Moderators rabbit stew from the forum again for my visitors tomorrow.  Got the speed wrong this time and the pieces are a lot smaller so it will be served with rice tomorrow now, not mashed potato as I had planned.  Thought I'd try that steamed garlic rice bron posted 5/2 this time. 

Have also made the revised recipe for chocolate mousse, not the one from the everyday cook book which everyone says is more like a chocolate sauce. I hope it turns out OK.

Tomorrow's lunch is the first time I've fed visitors from my thermomix - hope they like it!!  I'll post their reaction later.

This topic has set the cat amongst the pigeons!  Think I'll do the vinegar tip to be on the safe side - I'll still keep it in the fridge though and won't do too many either.  Thanks for your help on this subject.  I was going to google the question but hadn't found the time - might still do that and read up some more about it. 

  I have done scones and pizza bases but this is my first attempt at bread so I need to ask a bit more about it.  I did Cathy's chilli feta version and then wasn't sure whether I still had to put some butter on it before the feta.  I grated a little bit of plain butter on then scattered the chopped up fetta and chilli (added more chilli sauce to as I didn't think there was enough). I sprinkled the top with grated parmesan after I brushed it with the milk then I cooked it in a silicone 25cm round container and it looked perfect.  However, DH didn't like it at all (not unusual in this house) so I am left with huge quantities, some of which went around to Mum but most of it has ended up in the freezer.  It tasted more like a scone than bread to me - is this how it is supposed to taste?!! I had a bit with butter on later when it had gone cold and I don't mind it at all but I don't know if I could serve it up to visitors as 'bread'. Help!!