A favourite treat for morning or afternoon tea - try making your own jam & adding a tablespoon of rosewater to the jam to really take it to the next level!!
130g butter, softened
1ts vanilla extract
300g plain flour
3tsp baking powder
Homemade raspberry jam
150g icing sugar
2 drops pink food colour or 1 tsp beetroot powder
2tbs boiling water
hundreds & thousands, optional to decorate
Add butter, sugar & vanilla extract, insert the butterfly into the TM bowl & mix for 30 secs on speed 4. You may need to scrape down the bowl half way through. Keep the butterfly spinning on speed 4 as you add each egg & you may need to stop & scrape down the bowl again.
Add the flour & baking powder & mix for 5 - 10 secs speed 4 with or with out the butterfly. Rest dough in the fridge so it is cool enough to work with. Turn the oven on to 180 degrees. Roll out dough onto the Thermomat sprinkled with a little extra flour & use a round cookie cutter to cut out the biscuit shapes. Place them onto baking trays lined with baking paper. Bake for 8 -12 mins until cooked but not too brown. Allow to cool, then sandwich together with raspberry jam in the middle, you can just dust with icing sugar or mix icing sugar, extra 30g butter with food colouring & boiling water on speed 6 for 5 secs. Then spread on top of the biscuits & sprinkle with hundreds & thousands (if using).
My Rhubarb Clafoutis recipe holds a special place in my heart – it’ so easy & you can make it gluten free using almond meal instead of flour. This is another recipe the is included in Eloise Emmett‘ s Tasmanian Pantry Cookbook.
It’s no surprise to me or anyone else that I love this video site that Dani Valent has put together. Sign up here. It is a subscription site for amazing Thermomix recipe videos, you get 1 free video a month for the free subscription or for $89 a year you get 1 Thermomix video (with printable) recipe a week & you start with all the recipes when you join. It’s great value & features home cooking recipes by Dani & also amazing Chef’s recipes too. What’s not to love? Being inspired to try & taste new recipes, learning new skills & ideas for your Thermomix cooking plus I love seeing how chefs use the Thermomix for their dishes. I have made a lot of the recipes already & some of them I have made a few times because they are so delicious 🙂
Here is one of the free videos with Jo Whitton from Quirky Cooking making Coconut Pancakes with Blueberry Syrup.
Matcha Smoothie Bowl
Black Rice Pudding
Breakfast Curd with Toasted Grains recipe by Chef Jesse Gerner – It was really yummy!
Miso Hollandaise (served with slow 60 degree eggs)
Mango Lassi recipe by Jessi Singh
Khachapuri (a cheese pie from Georgia) recipe by Anthony Femia – so GOOD!!!
Wattleseed & Macadamia Dukkah
Bread With Tomato recipe by Emma Warren
Steamed Oysters with Ginger & Spring Onion Oils, recipe by Victor Liong
Steamed Corn with Spicy Allioli another drool worthy recipe by Chef Jesse Gerner. Watch the free video here.
This is the Thermomix version of my Creamy Potato Salad from the Tasmanian Pantry Cookbook by Eloise Emmett.This recipe is very adaptable, you can use sweet potato instead or a combination or potatoes or veggies. In Tasmania we love our pink eye potatoes but you can use any potato you like, waxy potatoes work best for the salad recipe though. Tt can be dressed with natural yoghurt or homemade mayo (or a combo of the two) or a vinaigrette. You can change it up & serve it with crispy bacon pieces or smoked salmon & capers!! Endless possibilities!! YUM!!!
This recipe is very adaptable, you can use sweet potato instead or a combination it can be dressed with yoghurt or homemade mayo or vinaigrette served with crispy bacon or smoked salmon & capers!! Endless possibilities!!
Fresh herbs - parsley, dill & or mint
1 clove garlic (optional)
500g Boiling water
800g washed pink eye potatoes, cut into quaters
1 tbs dijon or seeded mustard
250g sour cream
salt & peper to taste
½ bunch spring onions & or chives, finely chopped
Place parsley and chosen herbs with garlic into into TM bowl and chop finely for 2 seconds on speed 7. Set aside.
Place water into TM bowl and place eggs into the simmering basket, potatoes into the Varoma dish. Set Varoma into position and steam at Varoma temperature for 15 minutes on speed 2. or until eggs are cooked to your liking. Place the eggs into a bowl of cold water to cool them down.Continue to steam the potatoes until they are cooked through. (The time will depend on the size of your potatoes)
Discard water and peel eggs. Remove and set aside to cool.
Place cooled potatoes into a bowl, with half the chopped fresh herbs, half the spring onions & or chives and add the mustard, sour cream, salt & pepper, mix together to evenly distribute. Place on a large serving platter. Cut eggs into wedges and add to platter. Sprinkle over remaining herbs & spring onions and or chives. Serve immediately.
I’m so excited about this new 28 Day Challenge that will help all our Thermomix customers get the most out of their amazing Thermomix!! I started the Everyday Challenge on Sun 16th Sept so I will be updating this post and instagram with photos of all the recipes I am cooking on the challenge. I will also be doing live videos on my facebook page for every recipe to help you with the inspiration. You can start the 28 day challenge at anytime and there are 3 to choose from : The Everyday Challenge, The Gluten Free Challenge and The Cost Saving Challenge.
Please feel free to ask me any questions you may have & use the #28dayslovemythermomix when you post your own photos on social media to be in the running for some great prizes!! DO YOU ACCEPT THE CHALLENGE?!! DO IT!! DO IT!!
Sign up for the challenge here & you will be emailed an ebook with links to all the recipes for the 28 days. Register on cookidoo for the 30 day free trial to access the recipes on cookidoo.
Sun 16th – Preparation recipes are Homemade Butter, Vegetable Stock Paste & Creamy Tomato, Salami Fettuccine.
Vegetable Stock Paste
Creamy Tomato, Salami Fettuccine (I used chorizo instead).
DAY 2 Zucchini Slice
Day 3 Black Bean Tomato Soup with Lime Coriander Cream
Day 4: Carrot, Feta & Mint Salad.
Day 5: A choice of smoothie – Daily Green Juice, Apple Pie Smoothie & Ruby Glow Smoothie
Day 5 : Automated custard recipe I made half vanilla & half chocolate using dark chocolate instead of cocoa
Day 6 Fakeaway Chicken in Yoghurt with boiled rice (homemade automated yoghurt also pictured not included in the challenge)
Day 7: Pie day I choose Gluten Free Chicken & Leek Pie
Day 8: Souffle’ Omelette with Hot Smoked Salmon and Kewpie Wasabi Mayo
Day 8: Coconut & Beetroot Balls
Day 9: Chicken & Corn Soup
Day 10 Pizza Dough & Tomato Pasta Sauce
Day 11 Pumpkin & Bacon Risotto (I roasted my pumpkin & bacon & added it to the risotto)
Day 12 the challenge was to find a recipe on the USA Cookidoo to make, I choose Beef Chili with Red Rice & Guacamole.
Day 13: Asian Chicken Noodle Salad
Day 13: Citrus Margarita
Day 14: American-style Pancakes
Day 14: Lasagne Bolognese (I made my own fresh pasta too YUM)
Day 14: Herb & Garlic Pull-apart Bread
Day 15: Pumpkin Pie Porridge
Day 15: Aussie Potato Salad
Day 16: Chicken & Pesto Risoni
Day 17: Chilli Beef with Lemon Feta
Day 18: Fruit & Nut Muesli
Day 19: Rough Puff Pastry and Salmon En Croute
Day 20: Turkey Burgers with Caramelised onions & capsicum
Day 21: Layered Chicken Dinner
Day 21: Layered Chicken Dinner
Day 22: Seafood con arroz
Day 23: Healthy Chocolate Mousse
Day 24: Choose a recipe from the UK Cookidoo I chose Lemon Drizzle Madelines