Tag Archives: Preserves

Homemade: Mulberry Jam

Standard

If you are lucky enough to have a mulberry tree in your backyard (or in my case, in my friend’s yard!) then take some time to make this scrumptious mulberry jam and preserve some of the lovely fruit. My friend, F, and I had a great morning making this mulberry jam – check out her Mulberry Mayhem on Tumblr if you need more mulberry recipe inspiration.

Second batch of mulberry jam in the TMX Cooked mulberry jam in TMX Mulberry Jam

Ingredients

 Makes 500-600g jam (1-2 jars worth)

  • 500-600g fresh mulberries
  • 300g sugar
  • 1 and 1/2 green apples, pips removed and sliced roughly with skin on

Thermomix Method

  1. Place all ingredients in TMX and cook on Varoma, 35 min, Sp 1 with simmering basket on top of lid instead of MC
  2. Check the consistency of the jam by placing a spoonful of jam on a cold plate; if it wrinkles when pushed the jam is ready
  3. If not cooked, cook on Varoma for a further 5 min, Sp 1 and check again. Repeat until desired consistency is reached
  4. Place MC in lid and blitz 10 sec, Sp 9
  5. Spoon into sterilised jars and seal while hot
Advertisements

Homemade: Tomato Sauce

Standard

Since making this tomato sauce for my family, we have been unable to go back to sauce from the supermarket. This recipe makes a tasty, thick tomato sauce that has a very mild spiciness. Of my 3 kids, one loved it immediately, one loved it once I convinced him to try it and one loved it on her second tasting. I love that it is so much better for the kids (and us) than processed sauce from the supermarket, it contains no additives or preservatives, and it even contains vegetables!

Tomato Sauce

The recipe is from the TMX recipe community.

Ingredients

This sauce does stain the thermomix lid and basket, but this resolves within a few regular washes in hot, soapy water.

  • 1000 g tomatoes, roughly chopped
  • 180 g red capsicum, roughly chopped
  • 130 g red onion, roughly chopped
  •  2 cloves garlic, peeled
  • 100 g red wine vinegar (used in 2 x 50g portions)
  • 1/2 tsp nutmeg
  • 20 mustard seeds
  • 10 black peppercorns
  • 1 bay leaf, fresh if possible
  • 1 teaspoon paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1 teaspoon pink salt
  • 100 g honey

Method

Makes approx 800ml sauce 

  1. Place roughly chopped tomatoes, red capsicum, red onions, garlic cloves and 50g of red wine vinegar into TMX bowl and chop 5 Sec, Speed 7
  2. Cook 40 min, Varoma, Sp 2. Place simmering basket on top of lid to prevent splattering.
  3. Add remaining 50g red wine vinegar, bay leaf, spices, salt and honey. Cook 20 min, Varoma, Sp 2 with simmering basket in place again.
  4. Insert MC and blitz 1 min, Sp 10
  5. Transfer into sterilised jars. Keeps up to 6 months in the fridge.

Sterilising Jars

Recycle used jars or buy new glass jars for your preserve. Wash the jars and lids thoroughly in hot soapy water, rinse well and air dry. Alternately wash them in the dishwasher. Then place clean jars on a clean tray in the oven at 100C and allow to dry out for 15 min. Pour hot preserve into hot, sterilised jars and seal with lids immediately. As the preserve and jar cools the lid will be pulled in to form a seal. The lid of the jar will ‘pop’ when opened. You can also purchase plastic film seals for your jars that go over the jar before the lid is put on. I’m sure you can buy them elsewhere but I get these ones from Coles ($1.83 for a 24 pack). They are handy if your jars have been reused numerous times and the lids are getting worn.

 

Homemade: Marmalade

Standard

I absolutely love marmalade. I have made it myself on the stove and it’s turned out really well, but I haven’t tried it in the TMX … until today. The result was outstanding. A really yummy, not too sweet, orange marmalade. For a different flavour, you could try mixing citrus fruits – maybe orange and lemon, orange, mandarin and lemon or even add in some lime – just keep to the 600g limit.

Marmalade

Ingredients

  • 600g oranges (approx 3 oranges) – quarter each orange with skin on and remove pips
  • 350g raw sugar
  • 2tbs water
  • 2tbs brandy
  • 1 and 1/2 green apples – quarter each apple with skin on and remove seeds

Method

  1. Place all ingredients in TMX
  2. Chop 30 sec, Sp 6
  3. Cook Varoma, 40 min, Sp 1 with MC in place
  4. If not cooked enough, cook on Varoma for a further 10 min, Sp 1 and check again. Repeat until desired consistency is reached.
  5. Optional: I like my marmalade smooth so I blitz 10 sec, Sp 9
  6. Spoon into sterilised jars and seal while hot

Sterilising Jars

Recycle used jars or buy new glass jars for your preserve. Wash the jars and lids thoroughly in hot soapy water, rinse well and air dry. Alternately wash them in the dishwasher. Then place clean jars on a clean tray in the oven at 100C and allow to dry out for 15 min. Pour hot jam into hot, sterilised jars and seal with lids immediately. As the jam and jar cools the lid will be pulled in to form a seal. The lid of the jar will ‘pop’ when opened. You can also purchase plastic film seals for your jars that go over the jar before the lid is put on. I’m sure you can buy them elsewhere but I get these ones from Coles ($1.83 for a 24 pack). They are handy if your jars have been reused numerous times and the lids are getting worn.

Feeding the Funky Bunch: Lemon Curd Cupcakes

Standard

Today is my Mum’s birthday, and the perfect opportunity to whip up these delicious lemon curd cupcakes as a treat for her (and us!). Inspired by the most divine lemon curd cupcake that I had at Mrs S Cafe. You need to make the lemon curd well ahead of time leaving at least 6 hours for it to cool and thicken. Additionally the lemon cupcakes need a few hours to cool before adding the curd.

Lemon Curd Cupcakes

Lemon Diva Cupcakes (Recipe by Julie Goodwin)

Ingredients

  • 100g butter
  • 165g caster sugar
  • 1 tsp vanilla essence
  • Lemon peel from 3 lemons
  • 2 eggs
  • 200g self-raising flour
  • 125ml (110g) milk

Thermomix Method

  1. Pre heat oven to 180C (160C fan-forced)
  2. Place peel of 3 lemons in TMX
  3. Blitz 20 sec, Sp 10
  4. Add raw sugar and blitz 3 sec, Sp 9
  5. Add butter and vanilla, and mix 20 sec, Sp 4
  6. Add 2 eggs and mix 10 sec, Sp 4
  7. Alternately add flour and milk in 2 batches (add 100g flour, mix 6 sec, Sp 3 then add 55g milk, mix 6 sec, Sp 3, then 100g flour, mix 6 sec, Sp 3 then add 55g milk, mix 6 sec, Sp 3)
  8. Scrape down TMX bowl and give one more mix 6 sec, Sp 3
  9. Spoon into cupcake size (2tbls/40ml) patty pans (makes 12)
  10. Bake 20min or until golden and springy when touched

I know the alternate mixing method is a bit of effort, but it does give a much lighter cupcake in the end.

Non-Thermomix Method

  1. Pre heat oven to 180C (160C fan-forced)
  2. Zest 3 lemons
  3. Beat butter, sugar and vanilla in electric mixer until light and creamy
  4. Add lemon zest and mix through
  5. Add eggs one at a time, beating well after each egg
  6. Fold through flour and milk by hand in two alternate batches
  7. Spoon into cupcake size (2tbls/40ml) patty pans (makes 12)
  8. Bake 20min or until golden and springy when touched

Lemon Curd

This recipe is from the Thermomix App. I’ve had this app for quite a while now and regularly use recipes from it. Everything I’ve tried so far has worked really well.  It is $8.49 and currently has 145 recipes including starters, mains, deserts, baking, drinks and basics. Every few months a free upgrade is released with more recipes (usually 6-10).

Makes enough to fill two large 500g jam jars

Ingredients

  • 240g raw sugar
  • Lemon peel from 2 lemons
  • 120g butter
  • 3 eggs
  • 150g freshly squeezed lemon juice (3-6 lemons worth)

Method

  1. Place sugar in TMX and blitz 15 sec, Sp 10
  2. Add lemon peel and blitz 20 sec, Sp 10
  3. Add butter, eggs and lemon juice. Cook 20 min, 90C, Sp 2 without MC
  4. Insert MC and mix 25 sec, Sp 6
  5. Poor into sterilised jars and seal immediately
  6. Cool completely before storing in the fridge. Will keep for up to a month.

Putting it all together

Once your cupcakes and lemon curd have cooled, simply use a sharp knife to cut out a small circle of cake from the top of the cupcake, dollop in a generous teaspoon of curd, gently push the circle of cake back in to squeeze a little curd out the top and dust with icing sugar. Voila!

IMG_0155 IMG_0156 IMG_0157

Sterilising Jars

Recycle used jars or buy new glass jars for your preserve. Wash the jars and lids thoroughly in hot soapy water, rinse well and air dry. Alternately wash them in the dishwasher. Then place clean jars on a clean tray in the oven at 100C and allow to dry out for 15 min. Pour hot preserve into hot, sterilised jars and seal with lids immediately. As the preserve and jar cools the lid will be pulled in to form a seal. The lid of the jar will ‘pop’ when opened. You can also purchase plastic film seals for your jars that go over the jar before the lid is put on. I’m sure you can buy them elsewhere but I get these ones from Coles ($1.83 for a 24 pack). They are handy if your jars have been reused numerous times and the lids are getting worn.