Sometimes you can make a surrogate for a steam oven by just putting a container with hot water (at least 1 liter) on bottom of oven as you put your loaf in. Actually, for small buns even a few ice-cubes on floor of oven at the same time you put in the oven tray will do the trick.

Well, here it goes:

First, the lovely TM mock puff pastry. I used 200 g butter, cut in small pieces and frozen, 200 g all-purpose flour, 3/4 tsp salt and 90 ml very cold water (or very cold white wine).

Put all into TM bowl and process 20 seconds at speed 6. Wrap in clingfilm and put in fridge for 20 minutes, then roll into a rectangular shape on floured table. Fold in 3 like an envelope, repeat roll and fold (total of 4 times), trying not to warm dough with hands. Rewrap in clingfilm and put in fridge for at least another 20 minutes. Here http://www.forumbimby.com/forum/index.php?topic=2749.0 in the Portuguese TM forum you can see the step-by-step pictures I didn't take.

In the meantime, make filling (I adapted mine from the French blog ôdélices http://www.odelices.com/recette/galette-des-rois-a-la-frangipane-r166/, for which you'll need:
170 g skinned almonds
150 g sugar
2 eggs
50 g soft butter (room temp.)
1 Tbsp plain flour
1 tsp almond extract
1 Tbsp rum
2 tsp orange flower water (Middle Eastern shops)
2 Tbsp apricot jam
1 egg yolk to "varnish" the top surface
1 small porcelain figurine to hide in filling (a dry bean was used in the past)
1 gold crown (ah, btw, mine comes from here http://www.mapetitesouris.com/images-creation-la-petite-souris/couronne-doree.pdf)

Put almonds and sugar into bowl, process 30 seconds on speed 6. Add remaining ingredients, put in the "butterfly" and process for 15 seconds on speed 4. Done!

Cover bottom of 26cm pie pan with baking paper. Roll half of cold dough into a circle slightly larger than baking pan. Cover bottom and sides of pan with it. Spread a little jam on bottom of dough (this is to avoid dampness seeping into dough and making it too damp).  Now, on top of this, put in the filling (including the "surprse figurine" which I bought here http://www.faboland.com/catalo.htm) and cover with the top layer of puff pastry pressing edges together to seal. Varnish with egg yolk and if desired, draw simple decoration with tines of fork.

Oven at 200ºC for 25-30 minutes till golden-coloured.

Now off to be, it's 1.06 (am) here!

Hi there,
According to Jamie magazine (Sept/Oct12), first step is toasting the spices on a dry frying pan (could be a TM, you use 100ºC or Varoma, stir mode, till you smell toasted spice), then grind them (blitz in Thermomix), then add the peeled garlic and ginger, peanut oil, tomato paste, fresh chilies and fresh coriander and reblitz. Also, the recipe in the magazine specifies 75 g of roasted peppers from jar (and explains that the last-mentioned three spices are the ones roasted at the very beginning). I hope it's as good as the Jalfrezi from Jamie, and thanks for sharing, Halex!

I know I'm late, but here's a link to the user's manual for TM 21: http://www.mondial-shop.com/jec/images/stories/manuel/mode_demploi_tm21__uk_optimis.pdf  No recipes though, looks like someone scanned her own manual as it contains handwritten notes.

You can find a nice-looking recipe here, all the way from India. The spice mix is under the title "Ingredients for Masala Chai" (masala meaning a spice mix).

Otherwise, you can mix together all this and keep it in a jar that closes really well:
6 allspice berries
2 Tbsp of cardamom seeds (remove husks)
6 Tbsp cinnamon bark, roughly crushed (wrap in cloth and use hammer on it)
1 Tbsp of coriander seed
25 black peppercorns
3 Tbsp of fennel seeds

To make up the tea, bring softly to a boil  170 ml milk with 4 Tbsp sugar and 500 ml water plus one more or less heaping Tbsp of the spice mix. When it boils, remove from fire, cover and steep for 3 minutes. Add 1 Tbsp black tea, let steep for 3 more minutes. Filter and serve in cups.

I must now confess I am now using a mix I brought back from India a year ago, I save these for when I finish it.

I vaguely remember posting a recipe from Jamie Oliver for chicken Jalfrezi which was delicious. Maybe it should be here as well.

Well, I'm SO relieved it arrived more or less safely! Happy Christmas and a still happier new year!

Being from afar and the need for customs to know all, I know my SS - thank you to the wonderful Adrianna xx