Sweet Chillie Sauce


130g Red chillies – remove seeds for a milder flavour

4 cloves Garlic – peeled

3cm Fresh ginger

380ml Sugar

380ml White vinegar

500ml Sterilised Jars







Onto rotating blades (TM21 only), drop garlic, 130 grams chillies and fresh ginger

20 seconds



Remove lid, scrape down sides, replace lid.

10 seconds



Add 380ml sugar and 380ml vinegar, remove Measuring Cup

45 minutes

90 c



Remove lid

10 minutes


Replace lid

45 seconds

1-9 slowly repeat x 3


Remove lid scrape down sides

3 minutes

90 c



Allow sauce to cool to room temperature, stir just before pouring into sterlised jars and seal.

Once opened, store in the fridge.

Makes approx 2 cups

The Linux Mint Blog » Blog Archive » Linux Mint 12 KDE released!

I have been using Linux Mint 11 KDE for the last 6 months as a true replacement for Windows.
Can’t wait to try this one out.
Can reside side by side with your Windblows or tun it from a Live DVD
Kazza’s Corner


The Linux Mint Blog » Blog Archive » Linux Mint 12 KDE released!.

Kazza’s Spicey Herb Loaf

Equipment Required

  • TM21 or TM31
  • 700gram Bread Tin greased with Olive Oil.
  • Large bowl inside base greased lightly with Olive Oil.
  • Cooling Rack
  • Jug for water
  • Glad Wrap
  • Tea Towel
  • Pastry Brush
  • Floured Board or Bench
  • Preheated oven 180° C (Fan Forced) or 200° C (Standard Oven)

Ingredients List

  • 1 Tablespoon Dry Active Yeast
  • 2 Teaspoons Sugar
  • 2 Teaspoons Salt
  • 20ml Extra Virgin Olive Oil1
  • 1 Teaspoon Apple Cider Vinegar (with the mother) or 1 teaspoon bread improver.
  • 600 Grams Bread Flour – Pasta Dura is great for a sandwich loaf.
  • 290 ml Water
  • 1 Clove Garled – peeled
  • 1 Small Onion – peeled & quartered
  • 3 Fresh Rosemary Sprigs
  • 3 Chillies
  • Poppy or Sesame Seeds for Garnishing.
  • Extra flour for board or bench


  • Remove Sprigs from Rosemary add to TM Bowl
  • Add Onion, Garlic & Chillies
  • Chop 5 Seconds Speed 7
  • Do Not Scrape down inside of Bowl
  • Add all dry ingredients to the TM Bowl.
  • Add 290 ml water (if you have used less chillies you may need to add 5-10 ml more)
  • Mix speed 7 for 7-10 seconds
  • Knead setting for 3 minutes
  • Empty onto a floured board or bench
  • Make into a ball no kneading is necessary at this point.
  • Place into oiled bowl rough side first then smooth side up
  • Cover with glad wrap and cover with a tea towel
  • Place in a warm place for approx 30 minutes. (on a stool near the oven works well)
  • When double in size, punch down in middle and empty onto a floured board.
  • Divide into two even pieces.
  • Gently knead out any air pockets, and roll into 2 even balls.
  • Place into oiled bread tin
  • Place in a warm place & allow to rise a second time for approx 15-25 minutes (Can be omitted if placing into a cold oven if you do this cooking time increases by around 15 minutes)
  • Spray with water and sprinkle with preferred seeds.
  • Lightly spray seeds again.
  • Cook for approx 25-35 minutes, depending on oven.
  • When golden brown remove from tin onto a cooling rack.
  • If bread sticks to tin wait 5 minutes for the tin to sweat.
  • Bread should release easily, if it doesn’t wait a little longer
    • Once you master the basic shape then why not try some different shaped loaves.
    • I have included some of these in the slide show.

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