Magimix 5200XL Food Processor Unboxing

I’ve been waiting ages to get one of these! This Magimix is my favorite food processor, so here’s a look at what comes in the box and all of the great things you can use it for.

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Toffee Bar Cookie Brittle

If you like crunchy cookies, you’ll love these! You bake them in a jelly roll pan and then break them into any size pieces you want for a fun and yummy cookie experience.

Ingredients:

1 cup (2 sticks) butter, softened
1 cup white sugar
½ cup brown sugar
2 tsp vanilla extract
¾ tsp salt
2½ cups all-purpose flour
1 cup semi-sweet chocolate chips
8oz/227g chocolate covered toffee pieces (ex. Heath bar, Skor bar, Daim bar)

– Preheat oven to 325ºF/160ºC.
– Line bottom of 17″ x 11″ jelly roll pan with baking parchment. Set aside.
– Cream butter and sugars together.
– Mix in vanilla and salt.
– Stir in flour.
– Stir in chocolate chips and toffee pieces (dough will be quite crumbly).
– Even pour crumbs into jelly roll pan, then press crumbs firmly together into the pan.
– Bake for 30min (brittle should be golden brown and firm to touch).
– Cool in pan on wire rack.
– Break into pieces.

How To Use a Waterbath Canner

This is a separate video on how to use a waterbath canner. It’s really easy and means you can make and keep so many yummy jams, jellies, marmalades, etc.

Here’s the equipment I find useful:

Waterbath Canner Starter Set – http://amzn.to/1veExnU
Half Pint Jars – http://amzn.to/1tGft3L
Oxo Ladle – http://amzn.to/1FLqkln

How To:
– wash jars and lids with hot and soapy water and rinse well.
– to sterilize jars, place jars in canner with just simmering water. Leave the jars in there until ready to use.
– warm lids (do not boil) in smaller pan.
– remove jam, jelly, etc. from heat and ladle into hot jars. Fill jars according to your recipe.
– make sure there’s no jam on the rim of the jars that could affect the seal. Clean with a damp cloth if needed.
– place lids on top of jars and screw on bands until finger tight.
– place jars in canner and lower into water. Make sure there’s at least 1-2 inches of water over the top of the jars. Bring water to a boil and process jars according to your recipe. Use the following chart to adjust water canning times for different altitudes:

Altitude (feet) Increase processing time

1001 – 3000 5 minutes
3001 – 6000 10 minutes
6001 – 8000 15 minutes
8001 – 10000 20 minutes

– turn off heat, remove lid and allow jars to sit for 5 min.
– remove jars from water and place on a towel for at least 12 hrs. During this time you’ll hear each of the lids pop as they seal.
– check the jars have sealed properly – they shouldn’t move up and down when you press in the middle of the lid. If a jar hasn’t sealed, you can refrigerate it and eat it or you can process the jar again using a new lid.
– keep processed jars in a cool, dry and dark place.

If you’re interested in some recipes, here are some of my other videos:

How To Make Homemade Strawberry Jam

How to Make Homemade Blueberry Jam

How to Make Homemade Peach Jam

Homemade Seville Orange Marmalade

Cheddar Bacon Cookies

These are great savory cookies! If you’re not a fan of sweet things, then these are the cookies for you. They’re also great as snacks for guests or with soups.

Recipe from:
http://evilshenanigans.com/2009/08/bacon-cheddar-cookies/

Ingredients:

4 slices thick cut bacon, chopped finely
2 cups all-purpose flour
1/2 teaspoon cayenne pepper, or adjust to taste
1 cup finely shredded sharp cheddar cheese
1 stick softened butter, cut into cubes
1 large egg
1 egg yolk
2 tablespoons heavy cream

– In a large skillet over medium high heat cook the chopped bacon until very crisp. Drain on paper towel.
– In the bowl of a stand mixer combine the flour, cayenne pepper, butter, egg, egg yolk, and cream. Mix until well combined.
– Add the shredded cheese and crisp bacon to the work bowl and mix on low speed until combined.
– Turn the dough out on to a lightly floured board and roll into a log about 1 1/2″ around.
– Wrap the log in plastic wrap and chill for at least two hours (or 1 hour in the freezer).
– Once chilled slice into 1/4″ thick disks and place about 1/2″ to 1″ apart on an un-greased cookie sheet or cookie sheet lined with baking paper.
– Bake for 18 to 25 minutes, or until the cookies are just turning golden abound the edges and the cookies are firm to the touch.
– Cool on a rack until they are slightly warm or to room temperature.

How to Use the Dreamfarm Garject Garlic Crusher

This is one of my favorite garlic crushers. I’ve used quite a few different crushers over the years and this one really does it all! Dreamfarm were very kind to give me one of my very own, so I thought I would show it to you and how it works and why I love it.

You can check out their products here: https://www.dreamfarm.com/

You can also buy this garlic crusher from Amazon: http://amzn.to/1BBbL3I

Classic Nanaimo Bars

Nanaimo bars are a fantastic Canadian treat. They have 3 delicious layers – a chocolatey, coconut, nut base layer, custard middle layer, and chocolate top layer. These no-bake bars are easy to make and super yummy!

Base Layer:

1 stick Butter
1/4 cup Sugar
4 tbsp Cocoa powder
1 Egg, lightly beaten
1 3/4 cups Graham cracker crumbs
1 tsp Vanilla extract
1 cup Sweetened flaked coconut
1/2 cup Nuts chopped (optional)

– Line an 8″ x 8″ or 9″ x 9″ square pan with a strip of parchment.
– In a saucepan, melt butter over medium heat.
– Remove pan from heat and stir in sugar and cocoa.
– Slowly add egg, then return to medium heat for 1-2 min until thickened.
– Stir in vanilla, then stir in crumbs, coconut, and nuts and mix until well combined.
– Press firmly into parchment-lined pan.
– Refrigerate 1 hr until firm.

Middle Layer:

1/3 cup Butter, softened
2 tbsp Custard powder
3-5 tbsp Cream
2 cups Confectioners’ sugar

– Using a mixer or hand mixer, cream butter and custard powder together.
– Add 3 tbsp cream and mix until combined.
– Mix in confectioners’ sugar, adding more cream if needed to achieve a spreadable consistency.
– Spread over chilled base layer and refrigerate for 30 min until set.

Top Layer:

4 oz semi-sweet chocolate, chopped
1 tbsp butter

– Slowly melt chocolate and butter together.
— In the microwave – 30 seconds, then stir, then another 10s, then stir (continue with 10s bursts until melted being careful not to burn the chocolate).
— In a double-boiler – place a heatproof bowl over a pan of simmering water and melt chocolate and butter until smooth.
– Spread over middle layer and refrigerate 10 min until set.

Homemade Seville Orange Marmalade

Seville orange marmalade is one of my favorites. It has the best sweet and tangy flavor. Seville oranges are often called sour oranges because of their bitter taste and they have lots of seeds. This makes them bad for eating, but perfect for marmalade!

You can adjust this recipe bases on the weight of your oranges, so there isn’t a specific starting quantity. When you get your oranges, weigh them whole. Double that amount and that’s the amount of sugar and water you will need to add. For example, in this video, I have 1.3kg of oranges, so added 2.6L of water and 2.6kg of sugar. It’s a 2-day process to make this recipe, but well worth it.

Ingredients:

Seville oranges
Water
White sugar

Equipment you’ll need:

Large preserving pan – http://amzn.to/1E545sy
Smaller saucepan
Strainer/Sieve – http://amzn.to/1FIoPDt
Reamer – http://amzn.to/1DlH6UX
Knife – http://amzn.to/1FLbvze
Muslin/Cheese Cloth – http://amzn.to/1pKASx2
Water bath canner – http://amzn.to/1veExnU
8 x Pint Jars – http://amzn.to/1tGft3L
Jar lifting tongs
Funnel
Ladle – http://amzn.to/1FLqkln

Day 1
– Wash your oranges.
– Cut oranges in half, ream out the juice into a bowl with a sieve on top (you want to catch all of the seeds and pith), and scrape out the remaining pith as well.
– Place all of the seeds and pith into the muslin and tie into a bag.
– Slice or chop orange peel into desired thickness/size you want for your marmalade.
– Place juice, peel, bag of seeds, and water into your preserving pan or a large stockpot and soak overnight.

Day 2
– Wash jars in warm soapy water and sterilize in water bath canner for 5 min. Leave them in the hot water until you’re ready to pour in the marmalade.
– Have the smaller saucepan on the stove with hot (not boiling) water and place the jar lids in the hot water to soften the rubber.
– Place a couple of small plates in the freezer.
– Place your preserving pan/stockpot of juice, water, peel, and bag of seeds on a medium heat and slowly bring to a boil.
– Boil for 1-2 hrs, until the peel has become translucent and breaks apart when squeezed between your fingers.
– Turn off the heat. Carefully squeeze all of the pectin out of the seed bag and into the oranges, then set seed bag aside.
– Stir all of your sugar into your oranges.
– Heat over a low heat, stirring, until sugar has completely dissolved.
– Once the sugar has dissolved, bring the marmalade to a boil over a medium-high heat, stirring until it reaches a boil.
– Boil for 10 min. without stirring.
– Turn off the heat. Test for set point – remove a plate from the freezer, place a small amount of marmalade on the plate and return it to the freezer for 1 min. After 1 min, remove the plate and run your finger through the marmalade. If it wrinkles at the sides and leaves a space where your finger went through, the marmalade has reached set point. If not, boil marmalade for another 2 min. and try again.
– Remove jars from hot water and ladle marmalade into jars. Wipe off any excess marmalade on the rims, add lids, and screw on bands until finger tight.
– Return to canner, bring to a boil, and process jars for 10min.
– Remove jars to a tea towel and let cool for 24 hrs. The lids will pop over this time.
– Check that all of the jars have sealed properly. If not, process again with a new lid or place in fridge to eat.
– Sealed jars will keep for about 1 yr in a cool, dark place.