Foodie Adventures

“Famous ThermoFive”

“Famous ThermoFive” are my 5 chosen questions to ask my family, friends & customers about their Thermomixing ūüôā Please get in touch if you would like to answer my Famous ThermoFive questions.

My first interview was with my Mum for Mother’s Day, she has had her Thermomix for over a year now & I gave her an Entertaining with Dani Valent Cookbook for her early Mother’s Day pressie. (That’s one of my sisters in the photo too)

1. What do you love about your Thermomix?
I love weighing directly into the Thermomix bowl as I’m cooking & I love how well it blends. I make the best pesto with basil from my garden and a really smooth crepe’ mixture.

2. What is your favourite Thermomix Cookbook or Thermomix recipe?
At the moment it’s the Smokey Chicken recipe from the Mexican chapter of Entertaining with Dani Valent.

3. What is your top Thermomix tip?
I text Arwen for any of my Thermomix questions!!

4. What is your quick & easy go to meal?
Butter Chicken from the Indian Cookbook (It’s so quick when you have the homemade Tikka Paste already in the fridge).

5. Which Thermomix recipe/s do you want to try next?
Churros, Spanish Chicken & Red Rice from the Entertaining with Dani Valent Cookbook.

Thanks Mum ūüôā¬†& guess what we made Mum for her Mother’s Day dinner? Spanish Chicken & Red Rice – she loved it!!

My next interview was with my son ‚̧ԳŹ

1. What do you love about the Thermomix?
I love how easy it is to start something, then walk away & do other things while it’s cooking.

2. What is your favourite Thermomix Cookbook or Thermomix recipe?
I love using the recipe community, it’s easy to find any recipe you want. I also like the Basic Cookbook.

3. What is your top Thermomix tip?
I like to use the simmering basket to strain cooked pasta.

4. What is your quick & easy go to meal?
Rice Pudding or Macaroni Cheese.

5. Which Thermomix recipe/s do you want to try next?
Cinnamon Scrolls.

My friend Eloise Emmett she is a Tasmanian Chef, Mum & Award Winning Author. 

1. What do you love about the Thermomix?
It stirs while cooking! I can have a shower while my porridge is cooking, get washing of the clothes line while dinner is cooking and it makes otherwise time consuming tasks like quince paste super easy. I also love that it inspires people too cook with real food and not buy as much food out of a packet.

2. What is your favourite Thermomix Cookbook or Thermomix recipe?
Arwen’s Black Forrest Trifle ūüôā

3. What is your top Thermomix tip?
If you are thinking of buying a Thermomix or at all tempted, just do it, because you will eventually! I regretted not buying my first one when I was first interested, so I missed out on having it to make baby food for my first 2 babies and used all my pots, pans and blenders to prepare baby food and when I was making baby food for my 3rd child in the Thermie I would always think “why didn’t I just buy it earlier”!

4. What is your quick & easy go to meal?
My Butter Chicken recipe.

5. Which Thermomix recipe/s do you want to try next?
I like making recipes for my family so I would love to try the pulled pork recipe from the Entertaining with Dani Valent Cookbook.

My friend Ulla (pictured with Pepsi & Hamish) Ulla is the reason I signed up to be a Thermomix Consultant 5.5 years ago!!¬†She came to work on a Monday morning & said she bought a Thermomix on the interest free payment plan & I would love it & I should be a consultant!¬†She wouldn’t stop talking about how amazing the Thermomix was so I had to book a demonstration – I was sold at the icing sugar!!¬†The rest is history, so they say ūüôā


1. What do you love about your Thermomix? 

I didn’t fall in love with my Thermomix until I got it & started using it & now I wouldn’t be without it!
When I first saw the Thermomix at a demo, I had in mind Arwen loves food, cooking & has such a sunny personality, she should be doing this for her job!

2. What is your favourite Thermomix Cookbook or Thermomix recipe?
Beef Rendang & the Torte Caprese’ (gluten free almond & chocolate cake)

3. What is your top Thermomix tip?
I use my Thermomix to chop up tired veggies for the dogs’ food, they love it!

4.What is your quick & easy go to meal?
Any soup including the Moroccan Lentil Soup & Stir-fry. 

5.Which Thermomix recipe/s do you want to try next?
Salmon with Salmon Mousse & Mango Sauce from the Full Steam Ahead Cookbook.

Next I interviewed my sister Ali, she was one of my first customers over 5 years ago 😀

1. What do you love about the Thermomix?

I love how quick it is to make everything & it’s on the bench ready for anything from baking prep to family meals.

2. What is your favourite Thermomix Cookbook or Thermomix recipe?

Pizza dough!! We have woodfired pizza’s every Friday night, the whole family help put the toppings on & we all sit around the fire while they are cooking.

3. What is your top Thermomix tip?

Definitely get 2 Thermomix bowls, it’s so handy to be using one while the other one is in the dishwasher 😀

4. What is your quick & easy go to meal?

Arwen’s Thermie Green Curry (I’ll pay her later lol!)

5. Which Thermomix recipe/s do you want to try next?

Steamed Bread.

Sally is an amazing cook & hosts Chinese Cooking Classes from her beautiful home just past Cygnet. I first met Sally many years ago when she was still a Thermomix Consultant. Thanks for taking the Famous ThermoFive questions Sally. You can email Sally directly to find out about her cooking classes sallypixies@hotmail.com.

1. What do you love about your Thermomix? 

Apart from saving me heaps¬†of money and time,¬†Thelma (Sally’s Thermomix) has made my life sooooo much easier for the past 6 years! Now I can’t imagine a life without her. My husband is quite jealous of her actually!¬†

2. What is your favourite Thermomix Cookbook or Thermomix recipe? T

oo many to list, from dip to salad to soup to cake mix, all at my finger tips. However, I must say the thing I use the Thermomix most for is making various¬†doughs for my Chinese pancakes, dumplings and steamed buns. My husband loves sticky date pudding. He keeps reminding me the way to a man’s heart is through his belly so that is on our menu often too!

3. What is your top Thermomix tip? 

Before you start any cooking, think what you can do in your Thermomix. The more you use it, the more you will use it and the easier life will be! Trust me!

4. What is your quick & easy go to meal? 

Again too many to list. At the moment it is pumpkin soup (only because I harvested 45 pumpkins in April…..need to get rid of them somehow)¬†with my various forms of Chinese pancakes.

5. Which Thermomix recipe/s do you want to try next?

I just saw Arwen’s post for her Vanilla Chia Puddings recipe. I happen to have some chia seeds in the pantry, so I will definitely will try that.¬†

My friend & fellow Thermomix consultant Kelly has taken the famous ThermoFive questions. Thanks so much Kel, you are a true inspiration & I love that you use your Thermomix constantly to make delicious food for your family.

1. What do you love about the Thermomix?

I don’t think there is anything that I don’t love about my 2 Thermomix¬†(yes I’m spoilt with 2 Thermomix, a TM31 and a TM5) I just love how easy it is to make everything from scratch and how I am in control of how much sugar and salt I add, not to mention the preservatives and rubbish in bought food that we are avoiding! Having 2 Thermomix¬†is a huge saving on time and on the grocery bills!!

2. What is your favourite Thermomix Cookbook or Thermomix recipe?

I love the Devil of a Cookbook and the I Love Chocolate, I Love Thermomix cook books. They both have some great easy recipes to make. One of my favourite dessert recipes is my own recipe from the recipe community for chocolate molten cakes.

3. What is your top Thermomix tip?

Don’t think just because you now own a Thermomix that everything you make will be a hit. Sometimes we do have failures in the Thermie (not often) but you just have to keep going and keep cooking. Add more flavour to dishes by upping the herbs and spices. Use your own intuition with some recipes.

4. What is your quick & easy go to meal?

The Thai Basil and Chilli Chicken from the Basic Cookbook & recipe chip. It’s healthy and super quick! I up the chicken to 1.2 kilos.

5. Which Thermomix recipe/s do you want to try next?

After 4 years I still haven’t made mayonnaise so I guess I should give that a go!!

Thermomix Stars in Cafes & Restaurants

Why all cafes & restaurants need a Thermomix. (Most of them already do have at least 1 Thermomix.)  
My friend & award winning chef, Eloise Emmett, who owned the hugely popular Mussel Boys restaurant for over 10 years, said “It’s a no brainer to get a Thermomix. The amount of time that you save is worth the investment over & over. I wish I’d had my Thermomix when I ran my restaurant.” Eloise, the author of the Seafood Everyday Cookbook & The Real Food for Kids Cookbook, said she constantly uses her Thermomix at home & when preparing for her dinners and functions. She is amazed with how easy it is to make quince paste in the Thermomix – no stirring! Some of the other things she makes¬†with her Thermomix are fresh bread dough, curry pastes, coulis & sauces. AND pasta dough, aioli,¬†purees, jams, relishes & chutneys. AND¬†not to mention sorbets, ganache, creme’ anglaise, hollandaise & pate’.
“Here is the prep list from the launch for the Seafood Everyday Cookbook. While¬†they are not Thermomix recipes as such, most of what I cook has some part prepped in the Thermomix.”
Bread
Tart base
Fettuccine
Fish crust
Salad dressings
Hollandaise for scallops
Beetroot chutney
Lasagne sheets
Tomato sauce base for lasagna
Fish stew base
Berry cheesecake
Lemon tart
Coulis
Sorbet
Quince paste

Three Japanese Matcha Green Tea Ice Cream & Sesame Pudding

I certainly agree with Ellie as early in my career, I worked at cafes, bakeries & a catering establishment for a number of years. You will find that using a Thermomix commercially works a little differently than domestically. Most restaurants wouldn’t¬†use¬†their varoma steamer because they utilise big commercial steam ovens.
My friends at Three Japanese¬†used the Varoma to make a steamed savoury custard dish, called¬†chawanmushi,¬†as they aren’t able to have a steam oven at their premises. During a 2016 Cooking Class we used 5 Thermomix to make this popular recipe for the guests. Three Japanese¬†also use a Thermomix to make their delicious Matcha Green Tea Ice Cream¬†and¬†Plum Sake Sorbet.
Any restaurant, cafe or catering firm would certainly use it for silky smooth pur√©es, dips, flavoured mayos or aioli. Chocolate ganache is another popular use along with perfect creme’ anglaise and amazing instant sweet or savoury sorbets. For example¬†Smolt¬†achieves the¬†most amazing lemon curd¬†with their Thermomix. The Thermomix also roasts & mills¬†whole spices to get the best flavours into dishes.

Some elements of this menu were prepared using a Thermomix at the Pidgeon Hole Cafe

Making flavoured salts or sugars was a favourite of Fiona Hoskin. Her Launceston restaurant, Fee & Me, won national awards for an innovative menu. Fiona & her chefs used a number of Thermomix to create maximum flavour, while saving time. You can find Fiona’s recipes from her restaurant in the Devil of a Cookbook which also includes a few recipes from renowned Chef Tetstuya.

Some chefs are concerned that the Thermomix will replace them. Having a Thermomix means they can work smarter, saving time while not compromising on quality. You can decide the level of involvement the Thermomix has in your kitchen. ¬†While most commercial kitchens wouldn’t take advantage of¬†the guided cooking function, with a little bit of practice, it is so simple to convert your own recipes to use with the Thermomix. As with any new technology, it just takes a little investment of time to explore the full potential you have right at your fingertips. The Delivery Briefing (provided by your Thermomix Consultant) & subsequent staff training in the correct use of the Thermomix is vital.

The German designed quality of the Thermomix stands up to the rigours of restaurant life. It is recommended to have a 2nd bowl blade & lid set, to speed up kitchen processes even more. All the parts are dishwasher safe (obviously not the base.)

The commercial warranty is 1 year, you have the full back up & support from your Thermomix consultant. Occasionally the blades need replacing costing only $115.

Many well known chefs are Ambassadors¬†for Thermomix in Australia. You may have seen the Thermomix on cooking programs such as MasterChef Australia & Chef’s Table where many of the worlds top restaurants use a Thermomix.

Thermomix in Australia are developing a site called Kitchen Stars to feature restaurants & chefs who use a Thermomix. Renowned Spanish restaurant elBulli had 36 Thermomix to ensure perfect cooking for dishes requiring a constant temperature.

The¬†Dani Valent Cooking video site features many top chefs preparing their favourite Thermomix recipes. Dani’s¬†In the Mix Cookbooks¬†also¬†feature amazing recipes from chef’s around the world.

A chef recently mentioned to me they prefer to work in a kitchen that has a Thermomix.

It’s¬†well worth¬†mentioning that Thermomix are very popular in schools both in the cooking classes & canteens.

If you would like to see how the Thermomix can work for you in your commercial setting you can contact a commercially trained Thermomix consultant for an in-house demonstration.  (Yes I am a commercially trained consultant ;-))

I have seen Thermomix at many places all over the world -maybe you would like to do some Thermospotting too?

My Thermospotting Gallery

 

 

Lunch with Alain Passard at Josef Chromy Wines

We had an amazing day for lunch at Josef Chromy Wines with Lunch by Alain Passard. It was wonderful to see how many guests had come over from Melbourne for this much anticipated lunch including food writer Dani Valent who got me an in to take photos in the kitchen to go with her interview here. ¬†I’ll let you read all about it on her site but here are some more of my photos of the delicious day that I hope you will enjoy.

 

 

 

 

 

 

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

Bloody Maria

 

Kale, Chia, Pear & Orange Smoothie

 

Wholemeal Crumpets

 

Green Fig & Lime Marmalade

 

Rhubarb & Blackberry Breakfast Tart

 

Spiced Carrot Porridge

 

Bacon and Cinnamon Scrolls with Salted Maple Glaze

 

Smoked Salmon Muffins with Steamed Eggs & Herbed Relish

 

Tiraccino

SPANISH

Sunny Gazpacho

 

Tuna Empanadas made by my Mum

 

Tuna Empanadas

 

Chorizo & Prawn al la Sidra

 

Herb-Salted Chicken and Chickpea Casserole

 

Peas & Jamón

 

Steamed Orange Pudding with Almond Milk Ice Cream

CHINESE

Masterstock Chicken

 

Daikon Salad (recipe with Masterstock Chicken)

 

Prawn Wontons

 

Steamed Fish Black Beans & Rice (I had to use trevally instead of snapper)

 

Char Siu Bao – Steamed Pork Buns

 

Sichuan Pepper and Chilli Salt Squid

 

Chinese greens with XO Sauce

 

Fortune Cookies

 

Fortune Cookies

 

PARTY

Cherry Margarita

 

Rhubarb & Vanilla Rhumba

 

Pear Mulled Wine

 

Romesco Dip

 

Rice Crackers

 

Spiced Nut Clusters

 

Mushroom Cappuccino (Mushroom Soup)

 

Sweet Potato Blini with Cumin & Sesame Cr√®me Fra√ģche

 

Lamb Kibbeh

 

Black & White Chocolate Tatufo

 

LADIES’ LUNCH

Mimosa Float

 

Pea & Lettuce Soup

 

Steamed Asparagus with Caper Crumb

 

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

Shichimi Togarashi Oysters

 

Pumpkin & Blue Cheese Arancini

 

Almond Thins

 

Inside Out Chicken Parmigiana (I used sweet potato instead of potato)

 

Sweet Potato & Grain Salad

 

Peanut Butter Parfait, Chocolate Bark & Raspberries

 

Mandarin Cr√®me Br√Ľl√©e (I couldn’t find my blow torch lol!)

INDIAN

Pappadums with Mint & Coriander Chutney

 

Apple & Cucumber Relish

 

Tandoori Chicken

 

A variation is the Tandoori Cauliflower

 

Goan Fish & Tamarind Curry with Coconut Rice

 

Palak Paneer

 

Kashmiri Garlic Naan

 

Pilaf with Fragrant Tarka

 

Shirkhand (flavoured hung yoghurt)

 

A BIT CHEFFY 

Pineapple Rum Cocktail

 

Vegetable Pots

 

Cheese Puffs with Honeyed Goats Cheese

 

Confit Salmon, Parmesan Gnocchi with Creamed Cauliflower.

 

Mango Truffles, Strawberry Spheres & White Chocolate

 

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

 

Churros

 

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 ūüôā

CHRISTMAS

Zesty Avocado with Crab

 

Asparagus Tart with Sour Cream Pastry

 

Prawn Salad with Horseradish Cream (a couple of changes to ingredients to what I had available)

 

Turkey Buffe & Herby Quinoa Stuffing

 

Spicy Peach & Mango Chutney

 

Celebration Saffron & Sage Bread with Ginger Butter

 

Pavlova Towers

 

 

Blackberry Vinegar Chocolate Truffles

BARBECUE

Baba Ghanoush

 

Roasted Carrot Hummus

 

Zhoug

 

Yoghurt Soup Cups

 

Cevapcici

 

Grain Salad Lettuce Cups

 

Vadouvan Spiced Mini Rolls

 

BRING THE KIDS

Tomato Soup with Ham & Cheese Wands

 

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 ūüôā So I bring to you some inspiration & ideas to get you through this crazy busy time ūüėČ

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 Рit 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 ūüôā 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 ūüôā 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 ūüėČ

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 ūüôā

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 ūüôā¬†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 ūüôā

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 ūüôā

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!!