Sweet Chilli Jam (Thermomix)

I love Sweet Chilli Jam!

My Chillies are growing nicely out in my garden so its Chilli Jam making time again!

As my Chillies ripen I keep them in the fridge until I have enough. This time I had enough to make two batches which filled 12 little Salsa Jars. That should keep us going for a bit but probably not too long as we all love it!

I wear latex free gloves when cutting up chillies. I am not too fond of the Capsaicin burn!

With your gloves on and using a paring knive cut or break stalks off ends and then slit down one side of the chilli and then pull out the seeds and the white pith. I react a bit to the capsaicin in the air so I cut them under running water and leave it running a little to lesson my sneezing and coughing! (of course if there are water restrictions you may need to alter this!)

If you would like to grow some of your own chillies, if you don't already, you can save the seeds then plant into your garden. They are super easy to grow and you can put them in amongst your flowers as well. I have some growing in my front garden with parsley and pineapple sage and pretty flowers!

The Thermomix is perfect for making Chilli Jam.

Sweet Chilli Jam

200-300 grams de-seeded Chillies (if you would like less heat you can swap some for Capsicums that are milder in intensity)
1 bottle of Verjuice 375mls (this is an alternative to vinegar)
1300 grams White sugar
200 grams Coconut or Rapadura Sugar

Weigh into Thermomix bowl 200-300 grams of Chillies and about half the bottle of Verjuice. Blitz on speed 10 for up to 20 seconds.

Weigh the sugars into the Thermomix bowl and replace lid. Cook on Varooma 10 minutes on Speed 3 with the rice basket on top of the lid to stop spitting. Reduce Heat to 100 degrees and cook for a further 10 minutes on Speed 3.

While the sauce is cooking prepare your jars. Make sure they are cleaned well and place on a tray in the oven to sterilize. The jars must be completely dry and still warm when the sauce is added. I take the jars out when the cooking still has a couple of minutes to go, then turn the oven off and put the lids into the hot oven on a tray until they are needed. Be very careful when handling hot jars and liquid!

Scoop off any froth off the top and discard. Pour immediately into clean warm jars and put lids on making sure the bottles are correctly sealed. Turn jars upside down for about 2 minutes, then invert and leave to cool. You should hear the lids pop as they cool which is a good sign that they are sealed well. If they don't pop you may need to make sure the lid is tight then microwave for a minute and let cool again. If it still doesn't pop use that jar first keeping it in the fridge.

The sauce will keep for up to 12 months in a cool dark place and once opened for about 6 weeks in the refrigerator.

Warning... this sauce is addictive! We eat it with lots of things its a great dipping sauce for Wedges and yum with Mock Fish!

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Pumpkin Scones (Thermomix)

Pumpkin Scones
(Gluten Free, Grain Free, Dairy Free, Soy Free, Legumes Free, Nut Free & Cane Sugar Free)

I love pumpkin scones! Even my daughter who does not like pumpkin loves Pumpkin Scones! This is my Mumma's recipe that I have altered.

Ingredients
150grams Cooked Pumpkin (I used Jap Pumpkin)
(*Note: Pumpkin can be cubed and cooked in the Thermomix basket or you can microwave it)
2 Eggs
1 tablespoon Coconut Syrup
1 teaspoon Cream of Tartar
1/2 teaspoon Bicarb Soda
100grams Coconut Flour
100grams Potato Starch (Sulphur Free)
50grams Arrowroot Starch (Sulphur Free)

Thermomix
Place all the above ingredients into the Thermomix bowl and blend on speed 10 for 20-30 seconds or until combined.

Place 6 x If You Care Jumbo Baking Cups into a large muffin tray. 
Spoon Mixture into trays. Bake in a Moderate (180) oven for 15 minutes or until lightly golden on top and cooked through.

Enjoy!

I love mine with a little Nuttelex and
home made Plum Jam.

This recipe can easily be doubled and any left overs can be frozen to enjoy another day!

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Allergies continued!

Allergies!

What a drama they are! It seems to continue to become more difficult with reactions to things that I had been able to eat still happening.

At Christmas time I made some lovely Cocoa Butter Chocolates and in just a few added a Hazelnut. They were yum and we enjoyed them after Christmas lunch. A couple of weeks later (after the Allergy Specialist had informed me that I had no 'True' food allergies) while sitting with my family I ate one of the Hazelnut Chocolates and immediately started coughing and feeling very alarmed. We found a doctor and after two injections and much distress, I was informed that I had an Anaphylactic reaction to Hazelnut! Very bizarre since I have enjoyed a variety of nuts all my life with no adverse reactions whatsoever! It was a scary experience, one I hope I never have to go through again! I now carry an Action Plan and a Epipen which in itself is both a comfort and a little alarming!

The expensive Immuno Cap ISAC test that I had done, of which I expected to show my Pollen Food Allergies and help me determine a few more problem areas, was entirely disappointing and only showed my Dust Mite Allergy. I talked to the Pathologist who did the testing. He was helpful and told me not to despair as I am not alone and that the number of Adults with Food Allergies is on the increase especially in the last 5 to 10 years. He also said that just because I did not come up with allergies on the test does not mean I don't have them. Through my research I had already come to that conclusion but was grateful to hear it from him as well. There are several different Allergy Responses and the Allergy Tests only test for the most common IgE Allergy response. Which it seems I do not have. That should not have come as a surprise to me since my family has a tendency to do everything the hard way and have the most rare of conditions making nothing ever easy or within 'normal' ranges.

I still need to find a Allergy Specialist who is willing to help me! In the mean time I am not game to eat anything nut related and am still reacting to new things the latest being Quinoa.... that changes everything! Now I need to rethink my flour options and work out how to cook with only Potato Starch, Arrowroot Starch and Coconut Flour! It's never simple!


What is anaphylaxis?
Anaphylaxis is the most severe form of allergic reaction and is potentially life threatening. It must be treated as a medical emergency, requiring immediate treatment and urgent medical attention.
Anaphylaxis is a generalised allergic reaction, which often involves more than one body system (e.g. skin, respiratory, gastro-intestinal and cardiovascular). A severe allergic reaction or anaphylaxis usually occurs within 20 minutes to 2 hours of exposure to the trigger and can rapidly become life threatening.

COMMON SYMPTOMS

Mild to moderate allergic reaction

•Tingling of the mouth

•Hives, welts or body redness

•Swelling of the face, lips, eyes

•Vomiting, abdominal pain

Severe allergic reaction- ANAPHYLAXIS

•Difficult/noisy breathing

•Swelling of the tongue

•Swelling or tightness in the throat

•Difficulty talking or hoarse voice

•Wheeze or persistent cough

•Persistent dizziness or collapse

•Pale and floppy (young children)

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