Tag Archives: Marmelade

Orange marmelade

January is the season of the sour oranges or Seville oranges so it is the right time to make your orange marmelades. I found this recipe on the latest Thermomix newsletter for the UK and Irish customers and even though there are a lot of steps and waiting times, it is quite easy to follow and will yield excellent results. I had never made proper orange marmelade before but this promises to become a staple in our family!

MarmeladeOrange_001

Source: UK & Ireland Thermomix newsletter

Ingredients

750g water
350-370g Seville oranges or any bitter/sour oranges (I used 420g or 4 small oranges)
1 lemon (I omitted)
900g granulated sugar (I used jam sugar for a solid set)

Method

  1.  Pour the water in the TM bowl and close the lid. Place the oranges and lemon in the Varoma dish and place on top of the lid (without the measuring cup). Steam for 40min/Varoma/speed 1 or longer until they start to look as if they are collapsing. Leave the steaming water in the bowl.
  2. Remove the Varoma and set it on the upturned Varoma lid to catch the drips. Leave uncovered for about 40 minutes to cool. When cool enough to handle, cut in half and scoop out the flesh, juice & pips with a tablespoon and add to the reserved steaming water. Set aside the skins to dry out a little.
  3. Cook the steaming water + orange/lemon pulp for 15 min/Varoma/speed 1, replacing the measuring cup with the internal basket to reduce.
  4. Blend everything 2min/speed 10 until smooth (this is not a classic way to make a marmelade but will give a really good set because you are keeping the seeds and tastes equally as delicious as the traditional method). Pour out and set aside, then wash and dry the TM bowl.
  5. When the bowl is cool, put the orange skins in and Turbo pulse very briefly 3 times to chop. Repeat with one or more brief pulses if you wish to have a finer cut or cut the skins by hand if you want a thick cut. Tip out the peel and reserve.
  6. Weigh in the reserved thick pulpy liquid from step 4, topping up with water to 750g. Add the sugar and reserved chopped peel.
  7. Cook 20 min/100C/speed 1, measuring cup OFF and internal basket on the lid. If the mixture boils up onto the lid, increase to speed  2 and decrease the temperature to 90C until the bubbles recedes, then bring back to 100C.
  8. Test for set by standing the TM bowl on the countertop; gently tip towards the spout (without pouring  out the marmelade) and stand the bowl upright again – if the mixture is sticky on the side of the TM bowl and bits of rind are sticking as well, you are at setting point. If not yet done, cook 3 min/Varoma/speed 1, with internal basket instead of the measuring cup and alternating the temperatures as per step 7. Repeat setting point test and add further cooking if necessary. Marmelade may take longer to reach setting point on a wet rainy day.
  9. To ensure the rind doesn’t float to the top of the jar, allow the marmelade to cool for 10 minutes before potting in warm sterilised jars (to sterilise your jars, bake them 10 minutes at 150C). Cover immediately, turn upside-down (this will seal the air to remove any remaining bacteria) for 10 minutes then turn back upright and leave to cool completely.

Panier Gourmand (Christmas Hamper)

Christmas holidays have been busy cooking all sorts of goodies to offer to my family. I opted for a savoury spread, a few seasonal jams, condiment, homemade chocolates and a totally natural cleaning product. I will post one recipe per day. Today is the Sundried Tomato Tapenade…

Sundried Tomato Tapenade


(Source: Marmiton)

Ingredients

100g sundried tomatoes (or sunblushed)
100g green olives, stoned
80g pine nuts
50g capers
1 slice of white bread (crust off and torn apart)
3 tbsp olive oil
1 tbsp vinegar (I used balsamic)
1/2 garlic clove, grated
1/2 tsp black pepper
1/2 tsp ground fennel seeds (I didn’t have any so I omitted it)

Method

  1. Soak the bread in the olive oil
  2. Put all the ingredients in the TM bowl or a food processor/blender and mix 30 sec, speed 8 until it has the consistency of a paste (you might need to stop every so often to scrape down the food from the side of the bowl).
  3. Put in sterilised* pots, pour olive oil on the top and refrigerate**.

* To sterilise pots, either put them in an oven at 150C for 10 minutes or pour boiling water into them and leave for 10 minutes then drain and let to dry.

**This will keep for 2 weeks in the fridge.