Oh dear - the world has ended - well nearly. The Forumthermomix site has had some problems and the owners of the site are hopefully sorting it out - it should be back up and running.
I was able to login earlier today and so know that it is all there - they just need to pay their bills and we'll be fine.
Managed to take a snapshot before it closed to me again as evidence that all is not lost:
Saturday, April 10, 2010
Thursday, April 1, 2010
Quince paste is such a wonderful little accompaniment to cheese, and when somebody gives you a dozen quinces, it is just the thing to cook, especially if you have a Thermomix.
Quince paste used to be such a chore and fraught with dangers as the hot sticky mixture spits up while you stir to stop it sticking to the base of the pan.
In Frank Camorra and Richard Cornish's latest cookbook "MoVida Rustica" there is a story about Frank's father making a membrillo machine with an industrial mixer and a gas jet. Well, the Thermomix is just like Frank's father's machine, being able to mix and cook at the same time.
The recipe in "Movida Rustica" does not use the core and peel, which is how I learned to cook it from Maggie Beer's "Maggie's Farm". I have seen recipes for quince paste using whole quinces in the Thermomix, but I find them too gritty. This is a little more time consuming, but the pectin from the peel and core once strained helps set the paste, without the gritty bits.
Please make sure that your Thermomix is not going to run off the bench. I used silicon mats that I received from an Electrolux demonstration under each foot on the Thermomix. They acted likey anti-slip mats.
Good luck and hope that you enjoy the results.
THERMOMIX QUINCE PASTE
1500 g quinces
600 g water
about 800 g sugar
Wash, peel and core quinces. Place peel and cores in TM Bowl and chop for 20 seconds on speed 5, using spatula to push the peel down.
Cut quince flesh into chunks and place in Varoma tray.
Add water to the TM bowl and position Varoma and cook for 25 minutes at Varoma Temperature on speed 1.
Remove the Varoma tray and leave aside. Strain the peel and core mixture and collect the liquid in a separate bowl. Dispose of the pulp, clean the TM bowl and weigh in the liquid and pieces of quince into the TM bowl. Blend for 10 seconds on speed 5.
Add about three-quarters of the weight of pulp in sugar to the TM bowl. Mix for 15 seconds on speed 5.
Cook for 50 minutes at Varoma temperature on Speed 5 with the MC out and a Chux or similar over the opening and the steamer basket placed on top to reduce splatter.
NOTE that I placed silicon mats under the feet of the TMX to prevent it moving on the bench. Another alternative if you are not watching all the time is to place the whole machine into an empty kitchen sink to prevent it wandering off the bench.
Once cooked allow it to cool slightly (about 5 minutes) and pour into a tray greased with olive oil. Allow the tray to cool before covering and storing in the fridge.
Once set, it can be cut into pieces and wrapped in baking or greaseproof paper and then plastic wrap or foil.