What a fun morning we had at TAFE in the studio – I whipped up a batch of fresh pasta dough in the Thermomix (2 eggs & 200g flour with an optional tbs olive oil & kneaded for 2 mins in the Thermomix) I got out the pasta machine & rolled it out. I wanted to try a different style of food photography – after getting my classmate to be a hand model – I decided I wanted my own “posh lady” hands in the shot instead & was very pleased with quite a few of the photos I got. After a bit of editing I will probably use this first shot for our end of year exhibition.
This recipe is a slight variation on a family favourite when we were growing up, also the first job I ever had was helping a lady bake cakes to sell to cafe’s, & we made a version of this (along with the Chocolate Zucchini Cake recipe).
First soak your poppy seeds in the milk ( also if you run out of poppy seeds you can substitute with black sesame seeds if you need too :-))
Next blitz the lemon zest with the sugar, to make a lemon flavoured sugar.
Mix all the cake ingredients together; the time is quick & the speed slower to avoid making the cake to tough & dry.
Another tip from my younger days is if you are not using your homemade butter use the paper that the butter came in instead of baking paper, it’s something my mum always did & she saved the butter papers in the fridge in case we needed to use them for a cake. It’s a great way to save money & time because the paper is already “pre-greased” with some of the leftover butter 🙂
While the cake is cooking you cake make the glaze. If you don’t have whole vanilla beans & you want to use vanilla bean paste that is fine too :-).
When the cake is cooked through poke some holes all around it & pour the glaze over so it soaks into the cake.
Oh my goodness, I was so thrilled to get some olives from Sarah at Sea Soul Studio, she had an abundance of them growing in her beautiful garden & we picked them together, how gorgeous do they look? Especially teamed with Yolande Zarins gorgeous tablecloth & napkin. So Sarah explained there are 2 ways to preserve the olives in salt or in brine, so after googling & talking to other friends I committed to give it a go – I won’t be able to share a recipe though because I just kind of winged it!! Not a good idea if I want to try it again next year!! The flavour seems so different & fresh for olives you have preserved yourself. I have been adding them to yummy dishes like Greek style Chicken or Chicken Cacciatore.
You need to slit each olive so the salt can get all the way through.
Now they are ready for the brine solution & you must keep them all fully submerged in the solution for a good few months.
A happy coincidence one of my hubby’s work contacts gave him some delicious fresh olive oil from olives he had grown himself – what an awesome food gift 🙂
We have just finished our studio lighting section of our photography course at TAFE & needed to arrange some photo shoots that we set up by ourselves to use lightning in a dramatic way. Well I had the idea that I wanted to make my favourite sorbet from the In the Mix Cookbook that uses dry ice – The dry ice not only creates a bit of theatre but also gives the sorbet a slightly fizzy taste in your mouth enhancing the sorbet experience even more 🙂
It was nerve raking setting up all the lighting etc plus everything up to make the sorbet & then even more so making the sorbet in front of some of my classmates, but then it was really fun & delicious, I got lost in the drama of the dry ice!! And somehow I ended up with over 200 photos!! I I have decided to use the photos for a bit of self promo for the latest Thermomix reward trip to Las Vegas & the Grand Canyon. I have to get all my sales in by June 30 to count for this amazing trip. I was so close at the end of May so I have decided to get it a good crack, while hopefully giving my customers & friends a good crack up of a laugh at my funny photos!
Thanks to all my amazing customers & friends, I have made it to the Thermomix reward trip to Las Vegas & The Grand Canyon.
It’s so exciting that so many awesome new customers have started their amazing Thermomix journey over the last month or they are just about to start 🙂