Has anyone tried this in bigger batches?

I haven't tried the recipe with larger amounts, but historically have found doubling jam recipes to be a disaster where they don't "gel".  The version I suggested is a bit more fool proof, if it doesn't gel (try it on a cold plate) then just cook it longer.

Blueberries are the BEST because they freeze so perfectly, and you don't have to bother freezing them flat on trays, just fill up big containers or freezer bags.  Enjoy!!

I made this last night with debetha's method. I have a freezer full of blueberries my boyfriend picked for me in Prince Edward Island (home of Anne of Green Gables!) but am getting sick of blueberry smoothies already. 

I didn't have pectin in my pantry, so I tried it with half an apple.  I blitzed up the half lemon (no peel) and half apple (with peel) with the ~125 g sugar to start, then added the 250 g blueberries and cooked 100 for 20 min, then 2 additional 5 min cooks to get it to gel a little more.  I had a plate cooling in the fridge and then drizzled some jam on it to check whether it was setting.

Worked great!  On the tart side (I probably put a bit less sugar than 125 g) but that's the way I like it.  And so easy in thermie!!

I have been bowled over by the awesomeness of this book.  So far, this recipe is the first I have tried that I probably wouldn't make again.  

First, I found I needed to cook it an extra 10 min for the rice to be done, and by then it was quite thick.  I should have watched it more closely and added some more liquid.
 
Also, I like my rice pudding to have a bit more flavour- when I ate this I needed to add a ton of cinnamon and a dash of maple syrup in addition to the fruit, and it was still a little lacklustre.  But the idea of layering with the banana and pomegranate was quite nice, I think I'd use that idea with a different rice pudding recipe.

Linked JD

Made this yesterday as part of my major Quirky Cooking binge this weekend.  2 thumbs up for this recipe for sure, it was outstanding!!

I made it almost exactly as per the recipe (subbed raw sugar for coconut sugar).  I didn't weigh the lemon juice, just used all the juice of 1 lemon, and my version was VERY lemony so I'm curious as to whether I put more than the 30 g. 

For next time I would definitely serve over rice to make it a bit heartier, although the thinner version was perfect for lunch when I had a sore throat.  I would also probably do a whole deseeded chilli to make it a bit spicier.  And I think I'd like to try it with chicken breast next time.

This was really really good!!!  I made it with real sour cream, and used 4 garlic cloves instead of 2 (i routinely double the garlic for any recipe).  I also used corn starch instead of arrowroot. 

A note for north americans- apparently what Australians call "rump steak" is more what we call sirloin roast.  Thank you Google!  Although we have rump steak here in Canada, it is something different.  I still only spent about $10 (Canadian) on the 850 g sirloin roast, and was glad I did.  Tender and flavourful!

The smoked paprika is quite dominant (I was nervous putting in the whole 2 tbsp) but it really does work.  The cabbage is lovely- I think I will just cook in 20 min next time to keep it a bit more crunchy.  I might even do more cabbage next time- it's a very saucy dish.

My first QC recipe checked off- thank you Jo for sending me a personalized copy all the way in Canada!!

(also thanks to CC for sending me the ingredient list at work so I could do my grocery shop in time )

Looks simple and yummy- are the chicken pieces supposed to be cooked first? It doesn't seem like 2.5 min is nearly enough. Or is it supposed to be 25 min?

Thanks so much, I'm looking forward to eating and drinking my face off! My boyfriend just asked me how I'm going to survive 2 weeks with no TM. Good point!

1) I'm a relative newbie but I check this forum at least once per day. I will definitely agree that at first it was intimidating- a very active 10 or so posters with thousands of posts each, yikes, the "cool group!" But the beautiful thing is that any new person posting an introduction or question will see multiple  enthusiastic responses from these same "cool kids." It's a very pleasant surprise, but it takes a bit of guts to make that first few posts. So keep it up "cool clique!"

2)I know people will disagree, but I think threads like "what's for dinner" are a detriment. I think it would generate more discussion and be more helpful for newbies to actually comment on individual recipes eg "I made this tonight but with x instead of y, and served it over rice and am planning on doing x with the leftovers."  I know lots of the recipes are old hat to many of you, but they aren't to all of us! There are lots of interesting ideas and modifications mentioned in these threads, but they are buried and someone who isn't checking 5 times a day can never catch up.

3) Amazing moderators! I have been on dozens of different forums over the years, and this is by FAR the best moderated. Other forums are full of repetitive questions but here the moderators immediately direct to relevant threads. And any threads posted in the wrong section seem quickly to be relocated. This makes this forum much easier and more pleasant to read, thanks moderators!!