Food Styling

Sally Ives Hot & Sour Soup

Thanks so much to Sally for letting me share her soup recipe & I have converted it to the Thermomix of course. Sally does Chinese cooking classes from her gorgeous home in Lymington, (just past Cygnet) Tasmania. They are great value & so much delicious fun! To find out about Sally’s classes you can email her sallypixies@hotmail.com.

Sally’s Hot & Sour Soup recipe -in the foreground you can see the the ingredients used in the soup- sichuan pepper, dried wood ear mushrooms & dried shitake mushrooms & Chinese style knife all purchased at our local Asian grocers.

Sally Ives Hot & Sour Soup
Author: 
Recipe type: Soup
Cuisine: Chinese
Serves: 4
 
Sally's original recipe is made using a wok not a Thermomix 🙂
Ingredients
  • Cooking Oil
  • 20 schichuan peppercorns
  • 1 - 2 Spring onions finely chopped
  • A few slices of ginger
  • a few dried shitake mushrooms soaked, strained, stems removed (keep the soaking water)
  • optional - a few dried black fungus/wood ears, soaked, strained & thinly sliced
  • 400g fresh, frozen or bottled tomatoes roughly chopped
  • 2- 3 tbs soy sauce
  • 1 litre of stock/water include the mushroom straining water into this (you can use 1 tbs of stock paste & water)
  • ground white pepper to taste
  • Chinese black vinegar to taste
  • Salt to taste
  • 400g medium firm tofu sliced
  • 2 eggs
  • sesame oil
  • fresh coriander & extra sliced spring onions to serve
Instructions
  1. Add Sichuan pepper to a dry wok & roast till it starts to smoke, add about 1 tablespoon of oil (Sally uses rice bran oil) allow the pepper to turn black. Turn off the heat.
  2. Add the ginger to the TM bowl & chop 3 secs, speed 7.
  3. Add Shitake mushrooms & chop 3 secs, speed 7, scrape down the TM bowl.
  4. Add the oil & Sichuan pepper along with the spring onions, shitake mushrooms & wood ear mushrooms & cook for 3 mins, varoma temperature, reverse, speed 1.
  5. Add the tomatoes & soy sauce & cook for 5 mins, 100 degrees, reverse, speed 1.
  6. Add the liquid/stock & black vinegar & white pepper to taste keep adding & then tasting until you are happy with the flavour.
  7. Mix cornflour with a little water & add to the soup, bring it up to the boil again, 2 mins 100 degrees, reverse speed 1.
  8. Add simmering basket & place tofu into the basket & cook for 2 mins, 100 degrees, speed soft reverse. Remove tofu & basket & keep warm in a Thermoserver.
  9. Whisk the 2 eggs together in a bowl. Set the TM for 1 min, 100 degrees, reverse speed 2 & slowly pour in the egg mixture.
  10. Serve with the warm tofu placed into each bowl & pour hot soup on top & garnish with spring onion & or fresh coriander.

 

 

Vanilla Chia Puddings


Vanilla Chia Puddings
Author: 
Recipe type: Breakfast or Snack
Cook time: 
Total time: 
Serves: 6 serves
 
A filling & delicious, dairy free & sugar free breakfast or snack.
Ingredients
  • 150g of chosen nuts (my favourite are macadamia or cashews) almonds are popular too.
  • 1 vanilla bean (or 2 - 4 tsp of homemade vanilla bean paste)
  • 1000g filtered water
  • good pinch of salt
  • 2 Tbs coconut oil
  • 1 tsp cinnamon
  • 1 tsp freshly grated nutmeg (optional)
  • 50g cacao nibs (optional)
  • 100g chia seeds
  • Fresh berries to serve
Instructions
  1. Soak nuts over night or for 6 hours, in filtered water drain & rinse the nuts.
  2. Place the nuts & vanilla bean into the TM bowl & chop for 30 secs on speed 10 (if you want a chocolate version you have the option to add your cacao nibs now too)
  3. Add the filtered water, coconut oil, salt, cinnamon & nutmeg, blitz for 1 - 1.30 on speed 9 (turning the dial up slowly from speed 1 - 9)
  4. Add the chia seeds & mix for 5 mins, 37 degrees, reverse, speed 3.5.
  5. The mixture will still be quite liquid, transfer into serving containers & place into the fridge to set for approx 1.5 - 2 hrs.
  6. To serve, sprinkle over fresh berries.
Notes
You might like to mix the cacao nibs in at the end instead to add a nice texture to the puddings.
You might like to add a few dates, if you prefer a sweeter pudding.

 

So many variations to try with your own favourite flavours

 

The Flavours of India Thermomix Cooking Experience

Mango & Turmeric Sorbet

 

July is the Flavours of India celebration!! A perfect time to enjoy a curry with some friends while learning how to use the Thermomix 🙂 Check out our delicious Indian style menu. Or you can mix & match it with our regular options for our Thermomix Cooking Experience. Check the Thermomix website for our current host rewards & invite 2 – 5 friends for a delicious fun 2 hours 🙂 

Masala Bread Rolls – delicious fresh rolls made with tandoori paste.

 

Creamy Coconut Chicken Curry with Cauliflower Rice (also pictured is the homemade Tandoori paste)

Entertaining with Dani Valent

Words can not express how excited I was to get my advanced signed copy of this awesome cookbook!! I have been lucky enough to do a bit of recipe testing for this cookbook & was invited for a week of the photoshoot – along with a couple of other cooks I got to cook some of the dishes that were photographed for the shoot. We all had a Thermomix each to use. It was so amazing to watch the pros work their magic with the styling & photography, I learnt so much & had so much fun too. I am so grateful for the experience.

There are so many amazing chapters & delicious recipes to share with you, here are a few pictures of the recipes I have made already & I will continue to update them. By the way don’t forget to check out the official Entertaining with Dani Valent site & register your progressive dinner in Feb to win great prizes.

The day after I got the book in the post – so exciting!!

BRUNCH

Kale, Chia, Pear & Orange Smoothie

 

Wholemeal Crumpets

 

Rhubarb & Blackberry Breakfast Tart

 

Spiced Carrot Porridge

 

Smoked Salmon Muffins with Steamed Eggs & Herbed Relish

 

Tiraccino

SPANISH

Tuna Empanadas made by my Mum

 

Herb-Salted Chicken and Chickpea Casserole

CHINESE

Masterstock Chicken

 

Fortune Cookies

PARTY

Rhubarb & Vanilla Rhumba

 

Romesco Dip

 

Spiced Nut Clusters

 

Mushroom Cappuccino (Mushroom Soup)

 

Sweet Potato Blini with Cumin & Sesame Crème Fraîche

 

Lamb Kibbeh

 

Black & White Chocolate Tatufo

 

LADIES’ LUNCH

Mimosa Float

 

Pea & Lettuce Soup

 

Champagne poached Chicken Terrine (Rustic Serving)

 

Champagne poached Chicken Terrine (Posh Serving)

 

Ruby Kingfish with Citrus Yoghurt Dressing

 

Spinach Salad with Crunchy Quinoa & Green Goddess Dressing

 

Apple, Pear & Bay Leaf Cake & yes it’s gluten free!

 

PLAN AHEAD

Inside Out Chicken Parmigiana from the Plan Ahead Chapter (I used sweet potato instead of potato)

 

Peanut Butter Parfait, Chocolate Bark & Raspberries

 

Mandarin Crème Brûlée (I couldn’t find my blow torch lol!)

INDIAN

Tandoori Chicken

 

Palak Paneer

 

A BIT CHEFFY 

Pineapple Rum Cocktail

 

Confit Salmon, Parmesan Gnocchi with Creamed Cauliflower.

 

Chocolate Volcanos

MEXICAN

Gin & Cucumber Cooler

 

Gin & Cucumber Cooler (So refreshing)

 

Guacamole with Mango (Yes I love it!)

 

Smoky Chicken Thighs

 

Chilorio Shredded Pork with Lime-Pickled Onions

 

Chilorio Shredded Pork with Lime-Pickled Onions ( & I also had it with pork crackling too YUM!)

 

Flour Tortillas

 

Red Rice

 

Steamed Corn with Chipotle Mayo & Coriander Salsa

 

Family Beans

ROMANTIC

Spiced Apple Liqueur

 

Prawns, Wasabi Panna Cotta with Lime Sauce (I didn’t have any yuzu for the sauce)

Hearts Entwined Loaf

 

Parmesan-Crusted Lamb Cutlets, Creamed Spinach & Smashed Spuds

 

Chocolate Love Cake with Turkish Delight Jelly (I made my jelly into hearts & I only had pink food colour instead of red)

 

Chocolate Love Cake made for a team members birthday 🙂

CHRISTMAS

Zesty Avocado with Crab

 

Asparagus Tart with Sour Cream Pastry

 

Blackberry Vinegar Chocolate Truffles

BARBECUE

Baba Ghanoush

 

Roasted Carrot Hummus

 

Zhoug

BRING THE KIDS

Sticky Chicken Drumettes

 

Slow Roasted Lamb Shoulder & Fennel with Agrodolce

 

Cobb Salad

 

Chocolate Ripple Cheesecake Towers

 

Lychee & Mango Icy Poles

Christmas Planning & Recipe Ideas Countdown

arwen

It’s almost here – again! How on earth did that happen?

So obviously you are wanting to plan for food for the big day & any celebrations with family & friends leading up to Christmas 🙂 So I bring to you some inspiration & ideas to get you through this crazy busy time 😉

The Festive Flavours Cookbook & Chip is really great with some really good ideas for making your own gifts too like flavoured salts or spice rubs or flavoured sugars.

festive-flavour-book-1

The Festive Flavours Cookbook is one of 4 books currently available to purchase in a book bundle saving you money. There are also lots of other great gifts available from the Thermomix online shop.

One of my favourite recipes from the Festive Flavour Book is  the Pork & Chicken Terrine & I am definitely making that again – it was really delicious, it has cranberries & pistachios in it too.Terrine

Our family love my Thermie green avocado dip & this year I will be making the warm roasted cauliflower hummus from Dani Valent Cooking – speaking of which, wouldn’t a subscription to this site be a great gift for Christmas – there are already over 40 recipe videos available (index here) with a new one added each week, Dani Valent also has a Christmas ebook available to purchase for $15 or it’s free to her subscribers. See some of her recipes on my post called my addiction to Dani Valent Cooking 🙂 I am almost certain we will be having the Basque Cheesecake on Christmas day too!!

Also don’t forget about the recipe platform now called Cookidoo – what a great way to plan out your dishes for the festive season – if you haven’t signed up yet it is really easy to use with a great shopping list feature too. Here is the link to sign up to Cookidoo & you will get 1 free recipe collection when you sign up.

I am having a fun countdown on my social media pages sharing a different recipe idea each day – I hope you enjoy it & get some great ideas to use for your special day 🙂 Merry Christmas everyone!!

Day 1 recipe is my friend Kelly’s Dutch Spice Speculaas recipe here

speculaas

Day 2: Strawberry & Rosewater Sorbet for Cocktails or Mocktails

Strawberry & Rosewater Sorbet

Strawberry & Rosewater Sorbet

 

Day 3 Thermie Green Avocado Dip This is one of the best dips ever – even if I do say so myself, put it on your Christmas & or entertaining menu this season or maybe just put it in your mouth!! Your taste buds will thank you 😉

The Best Avocado Dip

The Best Avocado Dip

Day 4: I introduce to you the “Cheesecake” You can put as many or as little layers as you like of your favourite cheeses & I have included a layer of my favourite fruitcake to eat with cheddar cheese. You have to trust me on this it is seriously good – I also made some apple paste to go on my “cheese cake” because I’m all out of my homemade quince paste. I was also toying with the idea of making rounds of homemade crackers to put in between the cake layers so when you dismantle the “cheesecake” you could break the big cracker into a few pieces to serve with the cheese too.

cheesecake

fruit-cake-with-cheese-2

Day 5 inspiration is Smolt’s Lemon Curd  You can give it as gifts or serve it on or with your christmas desserts – Like pavlova with fresh berries!!

lemon-butter

Day 6: Black Forest Trifle is another family favourite YUM!!

Black Forrest Trifle

Black Forrest Trifle

Day 7: Southern Stars White Christmas Custard – Coconut, White Chocolate, Frangelico & Vanilla Bean – our Thermomix team created this recipe for a custard challenge last Christmas & it is very delicious 🙂

Vanilla Custard

Day 8: My Fruit Mince Surprise – it’s got rhubarb in it!! YUM! You can do so much with this delicious stuff – Add some fruit mince to some cream cheese and serve with fruit for Christmas sweet dip, stir through your ice cream mixture or serve with vanilla or brandy custard. Use fruit mince with thick custard or whipped cream as a profiterole filling, or use in fruit mince pies, pull apart bread or spread onto rectangles of puff pastry or brioche dough and make scrolls.

fruit-mince

Fruit Mince Surprise
Author: 
Recipe type: Christmas
Prep time: 
Cook time: 
Total time: 
 
Use Fruit Mince in profiteroles mixed with cream or thick custard, fruit mince pies, pull apart bread or spread onto rectangles of puff pastry or brioche dough and make scrolls. Add some Fruit Mince to cream cheese and serve with fruit for Christmas sweet dip. Stir through your ice cream mixture or serve with vanilla or brandy custard.
Ingredients
  • 1 orange zest
  • 500 g apples peeled, cored and quartered
  • 200g chopped rhubarb
  • 100 g dates dried
  • 80 g craisins
  • 100 g currants
  • 15 g fresh ginger piece chopped/ minced
  • 60 g flaked almonds
  • Juice 2 oranges
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cardamon
  • 2 fresh bay leaves
  • 1 tablespoon Cointreau or Brandy (optional)
Instructions
  1. Place orange zest, dates and fresh ginger into mixing bowl and mince for 20
  2. sec/speed 9.
  3. Add apples and chop 4-6 sec/speed 6.
  4. Add remaining ingredients except brandy and cook for 35 min/Varoma/
  5. /speed 1. Cool slightly,remove the bay leaves & stir in cointreau or brandy, set aside
  6. until ready to use.

 

Christmas Profiterole

Christmas Profiterole – serving suggestion for my Special Fruit Mince

 

Day 9: Ellie’s Turducken. Yes it’s a chicken in a duck in a turkey!!

 

Day 10: Spiced Cherry Brioche from the Festive Flavours Cookbook – you can put any of your favourite fillings in 🙂 spiced-cherry-brioche-3

Day 11: Sarah’s Cheese Biscuits make up a few batches of this & store in the freezer in log ready to slice & bake when unexpected guests arrived or an attack of the munchies! Perfect with a glass of bubbles!

Sarah's Cheese Biscuits

Sarah’s Cheese Biscuits

Day 12: Mum’s Chicken & Mango Salad – Such a versatile salad great to use up left over steamed chicken breast (after steaming a whole chook) or poaching chicken breasts in the Thermomix. You can use any nuts you like either cashews, macadamia or pistachios. Finely chopped celery for the crunch & fresh element, 1 mango sliced, sliced spring onions. Avocado is delicious in it too. I used cucumber because I had some in the fridge & added fresh parsley & mint leaves. Mum dressed it with 1/2 homemade mayo & half natural yoghurt 1 tsp of curry powder & 1 tabs of tomato relish. I used a honey & seeded mustard vinaigrette to dress it, my sister likes to use an Asian style dressing with soy sauce, fresh ginger & garlic.

chicken-mango-salad-2

Day 13: 60 Sec Fruitcake from the Devil of Cookbook – there are lots of other great Christmas recipes in this cookbook – Toblerone cheesecake,  raspberry & white chocolate cheese cake just to name a few 🙂

xmas-cake-1024x683

Day 14: Nicole’s Festive Nougat – My friend Nicole makes these very year to give as gifts to friends.

nougat

Day 15 : Spinach & Cheese Grissini

12232918_10154307109053998_467692484026302440_o

Day 16: Flavoured butters can jazz anything up in a hurry & you can store them in the freezer. Dani Valent has some great butter flavour ideas & video of her making butter in the Thermomix. My friends at a girl, a guy furkids & food have a fabulous butter recipe then add any flavour you like – last year I made turkey skin butter as a variant to Dani Valent’s In the Mix cookbook Chicken Skin Butter recipe.

turkey-skin-butter

Day 17: Festive Cauliflower Salad is so easy & delicious 🙂

12273724_10154313225828998_5505249077494346608_o

Day 18: Herb & Garlic Dip can be made into a great canape’ spread on sliced of french stick or sliced veggies with some smoked salmon YUM!!

Day 19: The good old Aussie Pav, you can make in all shapes & sizes with any choice of topping from fruits nuts & sauces, the possibilities are endless. Try the wreath recipe or pavlova stack.

Day 20: Shortbread Stars – recipe from my friend Erica.

Day 21: Gingerbread or Gingerbread House – I use the recipe from the Festive Flavours Cookbook.

Gingerbread house made by my customer Natalie & her 3 year old daughter.

 

Day 22: Beetroot Cured Salmon – there is a recipe in the Festive Flavours cookbook but I used the Jamie Oliver one from his new Christmas Cookbook & made the curing mixture with the Thermomix. I have served it here on Blinis – however it is so versatile you could serve it on cucumber rounds or rounds of baguettes – serve on top of a green salad to make it into a dish.

 

Day 23: Double Chocolate Pretzel Cookies from In the Mix 2 & Dani Valent Cooking – Santa will love them too!

Day 24: Basque Cheesecake from Dani Valent Cooking

MERRY CHRISTMAS & HAPPY THERMOMIXING!!