A really simple but tasty recipe, originally from here http://www.thegalleygourmet.net/2011/08/grilled-salmon-with-lime-butter-sauce.html

For the salmon:

• 4-6 salmon fillets
• Zest from half a lime
• Extra-virgin olive oil (optional)
• Freshly ground black pepper
• Rocket to serve

For the sauce:

• 1 large garlic clove
• 1/4 cup freshly squeezed lime juice
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup butter, melted

Method:

Brush salmon with oil (optional).  Cook salmon in the oven on a tray lined with baking paper for 15 or so minutes at 180 degrees.  Or cook on the stove top in a pan if you prefer.  

Make the sauce:
Peel a garlic clove and add to TMX bowl;.  Chop for a few seconds on sp 6.  Scrape down sides.
Add lime juice and pepper and combine well on sp 5 for 10 seconds.
Melt the butter (microwave or stovetop)
Invert the MC, set the blades spinning on sp 4 and drizzle the melted butter onto the lid.  It should take about 30 seconds to incorporate all the butter.

Zest the lime.

Serve salmon fillets on a bed of rocket, sprinkle on the zest and spoon over the sauce.

Any leftover sauce can go into the fridge and just needs warming before serving.

Members' comments
Obbie - Yum, yum. So easy and fast too. Thanks.

sue purrb -  I steamed salmon and vegies in the varoma, with potatoes in the basket. The sauce was very quick to make, but I think next time I would sauté the garlic first as I found the raw garlic to be very strong. On the plus side, we should be safe from vampires tonight! 

ES - I saw that this had been bumped, so I made it tonight as well. I cooked the salmon on the BBQ, and served it with bbq'd mushrooms and salad.  The sauce was quite thin and not really popular with my family. I thought it was nice and tangy, but I probably won't make it again. I have half of the sauce left over, so I've frozen it for another day.

Anyone seen this before?  A Morphy Richards Soup Maker.  Hold 1 litre, costs $170.

http://www.morphyrichards.com.au/ProductDetail.aspx?Product=48821

I know I thought I'd never need another kitchen gadget after getting my TMX (and I use mine daily if not multiple times a day and adore it) but I'm a little bit taken with the idea of getting a pressure cooker.  Mainly because it's like a slow cooker on warp speed.

I've borrowed a few pressure cooker recipe books and by using both appliances, it should be amazingly fast to get delicious meals on the table.  Most stews and soup recipes look like they'd be quick to make if I chop onions/garlic/veges in the TMX, maybe saute in there as well, before adding that to the pressure cooker, and then putting in the meat and other ingredients. 

I'm excited about the possibilities!  Does anyone else use both appliances together and how do you find it?

This was my first try at making this and I converted the recipe on the go.  It's from the Taste website here: http://www.taste.com.au/recipes/10320/almond+apple+cake

Ingredients:
•   Melted butter, for greasing
•   100g unsalted butter, room temp
•   110g (1/2 cup) caster sugar
•   2 eggs
•   50g (1/3 cup) plain flour
•   1 tsp ground cinnamon
•   1 tsp baking powder
•   100g almond meal
•   2 Golden Delicious apples

Method:

1.   Preheat oven to 170°C. Brush a 20cm springform pan with melted butter to grease. Line the base of the pan with non-stick   baking paper.

2.   Peel, core and thinly slice the apples. 

3.   Grind the sugar for 10 secs / sp 8

4.   Add butter and eggs and mix 20 secs / sp 5

5.   Add flour, cinnamon and almond meal.  Mix 30 secs / sp 6

6.   Add baking powder and mix 5 secs / sp 6

7.   Add ¾ of the sliced apple and mix on reverse, speed soft until the apples are coated with the mixture (takes 40 secs – 1 minute).

8.   Spoon the mixture into prepared cake pan. Smooth the surface and then arrange the remaining ¼ of the apple slices on top. Bake in preheated oven for 40 minutes or until golden and cooked through when tested with a skewer. Stand in pan for 5 minutes before removing the outside of the pan.

Variations:
Use a mix of almonds and cashews (or other nuts) if you like. 
Use red apples if you don’t have green ones.

It turned out beautifully: a moist, nutty apple teacake:

...I'm wishing I had the Indian cookbook as I bet it's in there! 

I made these a few days ago, and used roasted JAP pumpkin that I had leftover from the pumpkin soup I made the night before.  Because it's been roasted, the pumpkin was quite sweet on its own, so I think next time I do it that way I'll leave out the sugar. 

Check out Chelsea's work http://fulllittletummies.blogspot.com/search/label/soaking and maybe PM her & CB79 for some ideas.

That blog is awesome!  Thanks for the link.