Orange marmalade

Orange Marmalade

500 grams oranges
1 lemon
500 ml water
1 kilo sugar

Cut each orange and lemon into 8 wedges and finely slice across each wedge put in a heavy based pot with the water and bring to a gently boil for about 20 minutes or until the fruit is cooked. Add sugar and simmer until the marmalade has reached setting point ( to test put a little spoonful of marmalade on a plate in the refrigerator it should will be the consistency needed after a few minutes of cooling down) pour into hot sterilized jars to store.

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Quince Cordial and Quince BBQ sauce

Quince cordial syrup

I had a good trawl on the internet for a quince cordial recipe but they looked a bit complicated so I made this up.

2 kg quinces 300 grams sugar

Chop the quinces in half and put in a large pot with 6 litres of water and bring to a gentle boil and simmer for about 3 hours until the water starts to turn pink add sugar and cook for another 10 minutes strain of the syrup and freeze until needed make a lovely drink with soda water

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Quince BBQ sauce

I don’t like the name BBQ because who has ever licked a BBQ to see what it tastes like, but this is similar in flavours to BBQ sauce but fruity and quincy! This is very nice with venison or other game

2 cloves garlic
2 onions
½ cup cider vinegar
½ cup white vinegar
1 tablespoon sweet paprika
1 tablespoon mustard
1 teaspoon curry powder
6 medium quinces

2 cups sugar

Peel and chop onion and garlic, cut the quinces off the core, add them all to a heavy based pot with all the vinegars, paprika, mustard and curry bring to a gentle simmer and simmer for 1 ½ hour the quices should be cooked and starting to change colour. Puree and Add the sugar and cook for another hour, the sauce should now be dark and sets well. Pour into hot clean sterilised sauce bottles.

In the thermomix: add the peeled onions and garlic chop sped 5/ 5 seconds. Add the quinces chopped off the core and chop speed5 / 5 seconds add the vinegars, sweet paprika, mustard, curry powder and cook 100C/speed 1/ 60 minutes. Puree speed 10/ 1 minute. Add sugar and cook 100C/ 60 minutes/speed 1. Pour into hot sterilised sauce bottles

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Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

5 spice plum sauce

This sauce makes a quick and simple chicken or pork stir-fry very tasty with a dash of oyster sauce, or serve it straight from the jar with grilled chicken or pork steak.

600 plums
1 onion
2 cloves garlic
½ teaspoon ginger
¼ teaspoon cloves
½ teaspoon schezwan pepper
½ teaspoon cinnamon
½ teaspoon star anise
½ teaspoon fennel seeds
1 cup rice wine vinegar
2 apples
2 cups brown sugar

dry roast and grind the spices, or use ground spices or a five spice blend.

Peel and dice onion and chop garlic, sauté the onion and garlic in a little oil, in a heavy based pot with the spices for about 2 minutes until the onion is soft. Add the plums with the pip removed, vinegar, chunky chopped apples, with the core removed, and simmer gently until cooked, about 20 minutes. Puree and add sugar and simmer for another 45 minutes or until the sauce has reached setting point. Test setting point by putting a little on a small plate and putting in the refrigerator until its cold to see if it is at the desired thickness. Pour immediately into sterilised jars to store.

In the thermomix; add peeled onion and garlic chop 5/speed 5. Add spices and sauté 4 minutes/100c speed 1. Add plums with pips removed, apples with core removed, vinegar and cook 30minutes/100C/speed 1. Puree speed 10/1 minutes. Add sugar and cook 30minutes/speed 1/100c. Check to see if it is at setting point (see above)  and pour into clean sterilised jars.

 

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Bircher Muesli, coulis and vanilla yogurt

 

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I have made a fair bit of yogurt before owning my TM5 but probably haven’t made it as regularly or as well as I do now. To make yogurt it’s basically putting yogurt (culture) in warm milk to make the next batch and I have had a fair bit of success with an old thermos. I will try this recipe in the thermos soon for non thermomix owners to see how it goes. I have tweaked the automated recipe on the TM5 to make a thick vanilla yogurt.

Vanilla yogurt
1 litre milk, I use a UHT from the cupboard room temp
80 grams milk powder
50 grams sugar
120 grams yogurt, save some from your last batch
1 teaspoon vanilla essence

*I buy a kilo pot set natural yogurt and freeze it in 120 portion so that I can defrost it and start from fresh every now and then

Coulis

I make a coulis from fresh or frozen berries or stone fruits and then mix that up with the yogurt for a flavoured yogurt. Or even fresh fruits could be pureed. Make small batches of frozen fruit as you need it or a large batch of fresh fruit if you have time and freeze it ready to go.

300 grams jam fruit (strawberries, raspberries, blackberries or apricots etc.)
50 grams sugar (to you taste, some fruits won’t need it)
60 ml water

Put all ingredients in a heavy base pot and simmer for about 10 minutes, puree and strain

Frozen yogurt

Mix your yogurt and coulis together and freeze in ice cubes to whizz up in the thermomix or blender to make a frozen yogurt, or freeze them in icy-pole moulds.

In the thermomix

Put all ingredients in bowl, cook 10 minutes/speed 1/100C. Puree speed 10/ 1 minute and strain

Breakfast trifle

Here is a old breakfast trifle recipe of mine (from 2 years ago!! and I still use it all the time) but you could use any nuts, seeds, coconut, fruits that you like. Blitz them in the thermomix or blender

https://eloiseemmett.wordpress.com/2013/01/09/beakfast-triffle/

Serves 4
1 ½ cups rolled oats
2/3 cup apple juice
1 Tablespoons sultana
1 teaspoon dried pumpkin seeds
1 teaspoon almond flakes
1 grated apple

600 ml yogurt

2 punnets berries

To make the Bircher muesli, grate the apple into a bowl and mix with the oats, juice, sultanas, seeds and almonds. Refrigerate overnight.

Serve the muesli layered with the yogurt and fresh berries

 

 

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

fruit leather

All fruit leathers are is cooked and puree fruit, dried out. Simple and the kids love them.  I don’t add any sugar, you may want to depending on what fruit you are using.They should store for months on the shelf, its a little bit more exciting way to preserve some of our apples from our tree and other fruits rather than stewing and freezing them!

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You can use any fruit to make them and they can be dried out in a food de-hydrator, I will try this sometime, I have just dried them in the oven with the oven on about 90 C.

In the thermomix cut the apple off the core ( or whatever fruit you are using, take pips out of plums etc) , about 700 grams, blitz speed 10/ 10 seconds and cook 12 minutes/speed 2/ 100 C. puree for 1 minute and spread out onto a well oiled baking tray. and dry out about 8 hours in a 90 C oven.

Stove top directions :In a pot chop the apples and simmer in a pot until cooked, puree and spread onto a well oiled tray and dry in the oven about 8 hours/ 90 C.

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I will store them between sheets of baking paper and then vacuumed packed in bags of 6 or wrapped and rolled up in a air tight jar ready to pop in the lunch box

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Like this recipe? Please share it and find more of my recipes in my first book The Real Food for kids Cookbook.

Green tomato chutney

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2 kilo green tomatoes
4 large brown onions
3 cloves garlic
1 teaspoon pepper
2 Tablespoons mustard powder
1 teaspoon cumin
1 teaspoon ginger
½ teaspoon coriander
2 cups white vinegar
200 grams brown sugar
300 grams white sugar

Chop the onion into a 1 cm dice, crush the garlic, and chop the tomatoes into a 1 cm dice. Put all ingredients into a heavy based pot and bring to a gentle simmer, and simmer for about  1 hour until all ingredients are soft and cooked pour into hot sterilized jars and seal.

Quince and apple jelly

1.2 kilo quince
1 kilo apple
1.5 litre water
1 kilo sugar
Chop the apples and quinces up roughly and in a heavy based pot bring to the boil with the water, continue to simmer gentle for about 30 minutes until the fruit is soft and cooked. Mash the fruit and continue to cook for a further 20 minutes. Strain the fruit through a muslin/calico cloth to collect the clear liquid, this will take a few hours.

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Bring the liquid and the sugar back to a simmer and cook until the jelly reaches setting point, when you put a spoon full on a cold plate in the fridge and it sets, and has become a rose colour. Pour into hot sterilised jars to store.

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