How to sterilise your jars

Step 1
Wash your glass items (including lids) in boiling hot soapy water and rinse well.

Step 2
Place your jars or bottles on an oven tray, upside down, and pop in a cold oven.

Step 3
Turn your oven onto 100C (fan forced) and let the glass jars (or bottles) heat up slowly.  When your oven reaches the correct temperature, leave the glass items in the oven until you are ready to bottle your sauce (or whatever you have made).

Step 4
Always bottle your food while it is still hot, and always into warm/hot glass. Only get your jars out of the oven just prior to bottling. Seal your items as soon as possible and leave to cool on the bench.

Note – be very careful when handling hot glass, you don’t want burnt fingers!

Raspberry Jam

Ingredients:

1kg raspberries
1kg sugar - I used white sugar, but you could use raw.
3-6 large glass jars

Method:

Step 1- To sterilise your jars, wash them in very hot, soapy water and then place in a cold oven, on an oven tray. Turn your oven on to 50C and allow your jars to dry and sterilise.

Step 2 - Place raspberries and sugar into your mixing jug and cook for 20 mins/steaming temp/speed 1. (Steaming temp is the hottest your machine will go - if you have a TM5 use temp 115).

Step 3 - You will know your jam is done when it sticks to the back of a metal spoon. It might still seem runny in your jug, but it will thicken once cold.

Step 4 - Pour immediately into warmed jars and seal your jar.

Step 5 - Store opened jars in the fridge. Unopened jars should store for up to 12 months in a cool, dark place like the bottom shelf of your pantry.

Other flavours:

Apricots

Blackberries

Strawberries

Blackcurrants

Plums

Apricot and Weetbix Balls

Ingredients:

150g dried apricots

100g sultanas

1 cup apple juice

7 Weetbix

¼ cup honey

¼ cup powdered milk

2 cups coconut

2 Tablespoons chia seeds (optional)

Method:

Put apricots, sultanas and apple juice in a pan and simmer until apricots are soft.

Set aside to cool slightly. In a food processor, place Weetbix, then process until fine crumbs. Add the apricot mix, chia seeds and honey to the finely crushed Weetbix and process until combined.

Using a teaspoon, roll into balls and cover in coconut.

Let them set in fridge for an hour or so until set.

Caramelised Onion and Bacon Quiche

Serves 6

Ingredients:

Caramelised Onion
2 large onions, sliced
1 tablespoon olive oil
Season with salt and pepper

Pastry

260g plain flour

145g butter, chopped

1 egg yolk

2-3 tablespoons iced water

Filling

3/4 cup caramelised onion (about 2 large onions, sliced)

200g bacon, roughly chopped

small handful parsley

100g cheddar cheese, cubed

220g cream

5 eggs

sea salt and cracked black pepper

Method:

Caramelised Onion
To make the caramelised onion, just heat some olive oil in a large frying pan over medium heat and add the sliced onions. Season with salt and stir every few minutes until it softens and becomes a deep golden brown (about 20-30 minutes).

Pastry

Place the flour and butter into the TM bowl and mix for 10 seconds/speed 6, or until mixture resembles fine breadcrumbs.

1. Set dial to closed lid position and add egg yolk and water.  Knead for 30 seconds/interval speed, or until the dough just comes together. Turn out onto a lightly floured surface and form into a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
2. Roll the pastry out to 3mm thick and place into a lightly greased pie dish or tart tin. Trim the excess pastry, prick the base with a fork and refrigerate for 15 minutes. 
3. Preheat oven to 180 degrees.
4. Line the pastry case with non-stick baking paper and fill with baking weights or uncooked rice. Bake for 10 minutes. Remove the paper and weights and bake for a further 10 minutes or until light and golden. Allow to cool. 
5. Reduce the oven to 170 degrees.

Filling

Place cheddar cheese and parsley into TM bowl and grate for 5 seconds/speed 5. Set aside.

1. Place bacon into TM bowl and chop 5 seconds/speed 5. Set aside
2. Place cream, eggs, salt and pepper and mix for 15 seconds/speed 3.
3. Sprinkle the tart shell with the caramelised onion and chopped ham followed by the cheese and parsley mixture.
4. Pour the cream and egg mixture over the filling in the tart shell and bake for 40 minutes or until set. 
5. Serve warm or cold with a simple green salad.

Spiced Pear Paste

While pears are cheap and plentiful, try making this Spiced Pear Paste to use as an alternative to Quince Paste. It's absolutely perfect for a cheese platter or used as a spread on sandwiches with cold meats.

Ingredients

3-4 ripe pears peeled and cored (you will need 500g of pear flesh)
Juice of 1 lemon
500g jam setting sugar
pinch ground cloves
pinch ground cinnamon

Method
Place pears into TM bowl and puree for 20 seconds/speed 9. Scrape down bowl.
Add lemon juice, sugar and spices to the TM bowl and cook for 15 minutes/100 degrees/speed 2 MC off.
Pour into sterilised jars and set aside overnight at room temperature to allow mixture to set firmly.

Hummus

Chickpeas are naturally low in fat, high in fibre, and rich in vitamins and minerals. Regular consumption can help to manage weight, boost intestinal health and reduce your risk of developing Type 2 diabetes. This is an excellent dip and is also great used as a spread on rolls or sandwiches.

Ingredients:

400g can chickpeas, drained

3 tablespoons tahini

3 tablespoons lemon juice

45g water

1/2 teaspoon cumin

1 clove garlic, roughly chopped

sea salt and cracked black pepper

2 tablespoons olive oil

extra olive oil, for drizzling

paprika, for garnish

Method:

1. Place all ingredients, except for extra olive oil and paprika, into TM bowl and mix for 45 seconds/speed 4.
2. Place into serving bowl and drizzle with extra olive oil.
3. Garnish with a sprinkle of paprika.
4. Serve with pita chips, crackers, flatbread or toasted lavash.

Chicken Bites with Plum Sauce

My family love these - and they are a much better alternative to pre-made meatballs which are full of additives. They can be eaten hot, but also make great finger food for lunches. Pack with carrot and celery sticks and a sauce for dipping.

Makes 25

Ingredients
600g chicken thigh fillets
small handful of coriander
8 shallots, roughly chopped
2 tablespoons ginger, roughly chopped
2 eggs
120g breadcrumbs, made in TM
plum sauce, to serve

Method

1. Roughly cut the chicken into 3cm cubes and freeze for 45 minutes.
2. Put 250g of the meat into the TM bowl and mince for 2 seconds/speed 7. Set aside and repeat with the remaining chicken.
3. Place coriander, shallots and ginger into TM bowl and chop for 8 seconds/speed 7.
4. Add meat and remaining ingredients (except plum sauce) and mix for 5 seconds/speed 6.
5. Take a spoonful of mixture and shape into walnut sized balls, using wet hands.  Place onto a tray and repeat with the rest of the mince. Cover and refrigerate for at least 1 hour.
6. Preheat oven to 200 degrees.
7. Place chicken bites onto a tray lined with non-stick baking paper and drizzle with oil.  Bake for 20-25 minutes, turning once, until golden brown.

Chicken Stock Paste

Ingredients:

300g chicken (recipe says legs but I used thigh)

200g mixed white veg cut into pieces (leek, onion, garlic, celery)

4 sprigs of fresh herbs (thyme, rosemary, parsley)

150g course sea salt

100g white wine

1 bay leaf

1 clove

5 coriander seeds

Method:

Mince up 300g of raw chicken 5 sec/speed 7 – set aside.

Chop veggies & herbs 10 sec/speed 5

Then add remaining ingredients, take of measuring cup and put on the simmering basket and cook for 25 min/speed 2/steam temp

Once cooked replace mc and blend 1 min, speed 10, I put a tea towel around the mc when blending hot mixture.

Store in a clean sealed jar and meant to last several months. Use 1 tsp in 500g water for chicken stock

Porcini Salt

I've been wanting to make seasonings instead of buying them.
So here's where I decided to start. 

Porcini mushrooms imbue a robust, nutty flavour and is a great addition to meat, chicken, fish, potatoes, sauces and spice rubs.

Sprinkle porcini salt onto a whole chicken before roasting, over steak prior to barbecuing or onto some hand-cut chips along with a drizzle of oil before popping them into a hot oven to bake.

Ingredients:
20g dried porcini mushrooms
2 tablespoons sea salt flakes

Method:

1. Place the all ingredients into the TM bowl and blend for 5-10 seconds/speed 9 or until very fine.
2. Store in an airtight container.

Homemade Mascarpone Cheese

I've always wanted to make my own Mascarpone Cheese. If I knew it was this easy, I would've made it a long time before now. Try it out for yourself.

Homemade Mascarpone Cheese

Prep time:  5 mins

Cook time:  15 mins

Total time:  20 mins

Yield: 12 ounces cheese

 

Cooling time: 20 mins; Chilling time: 12 to 24 hoursRecipe from My Baking Obsession

Ingredients:

• 2 cups heavy cream - NOT ultra-pasteurised
• 1 tablespoon lemon juice

Directions:

1. Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.
2. It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon and you will be able to draw a solid line through it with a finger. You will also see just a few clear whey streaks when you stir.
3. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth * and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.

notes:

* If you can't find cheesecloth, paper coffee filters work just as well.From My Baking Obsession - The first time I made mascarpone I had doubts that it had been cooked enough because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge and will remain lusciously creamy. Keep refrigerated and use within 3 to 4 days.
Double the recipe for more cheese.

Hot Cross Buns

Use the basic dough recipe with this recipe.

Ingredients:
Add the following ingredients to the basic dough recipe
½ cup currants
2 tsp ground mixed spice
½ cup sultanas
1/3 cup dried mixed peel
[or replace currants, mixed spice and mixed peel with 1 1/3 cup of mixed fruit mix used for Christmas cakes]
2Tbsp plain flour
1-2Tsp cold water

Glaze 2Tbsp water
2Tbsp milk
3Tbsp sugar

Method:
Make 1 quantity of basic dough adding the currants, mixed spice and mixed peel before the milk mixture.

Preheat oven to 200 °C. Line a lamington tin with baking paper. Divide the dough into 12 equal pieces and shape each into a ball. Arrange balls 3 x 4 in the prepared tin. Cover loosely with a clean tea towel and put in a warm spot for 10 – 15 minutes. Mix the flour and cold water into a paste and put in a piping bag. Pipe a cross onto each bun. Bake for 25-30 minutes or until well risen and golden brown. Remove from oven, place on a wire rack to cool. When cold, brush with the glaze, stand for 5 minutes, then brush again.

To make the glaze:Put the water, milk and sugar in a small heavy based pan, stir over a low heat until sugar dissolves, bring to the boil then boil for 1 minute. Use immediately.