I love making matcha green tea & so does my son that’s why I bought him a matcha green tea set for his birthday – I actually like his matcha bowl better than mine with the gorgeous blues & greens. You must have your water to 80 degrees & then use the bamboo whisk to froth up the matcha powder. Store your matcha powder in the freezer so it stays fresh. I like to use organic matcha powder.
Fiona Hoskin is one of my most favourite people, she is an award winning Chef who has turned around her cooking & eating habits around to be gluten free, grain free & refined sugar free. I have learnt so much from Fee over the almost 7 years we have been friends. I just love her infectious positivity & her delicious healthy recipes. Most are available on her website & I’ve been lucky enough to cook, test & photograph some of the recipes too 🙂
This post is a work in progress to show how easy it is to use the Thermomix for making delicious Vegan recipes.
WOW! Dreams do come true!! What an epic year 2017 has been for me, filled with delicious food & wonderful friends both new & old from all over the world! This year has been brought to me by the number 4 (sometimes with added 0/s)
4 Blades – This year I started working for The 4 Blades Magazine doing some of their food photography every month & even had 3 issues in a row where my photo made it to the front cover!! To be paid to do what you love is just so awesome, I’m so happy!
4 trips – I went to Auckland for Thermofest, a sneaky girls trip to Melbourne to Dani Valent’s Thermomix Restaurant Club at Vue De Monde (including a VIP tour of their kitchen), to Italy for the Thermomix Emerald Class trip & a whirlwind trip of Australia working for Sophia the Thermomix Baking Blogger – 10 classes in 6 cities in 2 weeks!! (Including behind the scenes at the Dani Valent set watching the filming!!)
40 is fabulous!! I turned the big 40 in June this year & celebrated by throwing a dress up Foodie 40th Birthday Party. My friend Rosey made me a Thermomix costume for the party & it has now been worn by myself, Dani Valent & Sophia (Thermomix Baking Blogger) not to mention taking the costume on the baking cooking class tour around Australia too!!
400 – This year I have now clocked over to having more than 400 Thermomix customers. I can hardly believe it & I’m so grateful to have met so many awesome people through Thermomix over the 6 years I have been a consultant. It’s been so amazing seeing people that have been wanting a Thermomix for ages finally getting one in their kitchen or lucky people getting a Thermomix as a gift. I love seeing families cooking with their Thermomix making things they never thought they could or would make. Some customers even have 2 Thermomix on their bench too!!
Food 4 thought – it’s always about the food tasting & trying new recipes. This year I cooked over 50 Italian recipes, I finished cooking & photographing every recipe from the Entertaining with Dani Valent Cookbook – my favourite Thermomix Cookbook!! And I got my model 5 Thermomix signed by Dani Valent herself (pictured above). I have learnt how to make some of the best bread this year from Sophia’s 7 day 7 breads challenge & by reading & cooking from her Real Bread Cookbook. I’ve met some amazing Chefs & dined at some delicious restaurants while ticking off my foodie bucket list. I’ve been to lots of awesome cooking classes. The best times I’ve had, have been cooking with friends, sharing tips, recipes, ideas, learning new cooking skills together, chatting, laughing & tasting homemade flavoursome food made from scratch with good quality ingredients. You really can taste the love in the food. (Yes I’m getting all soppy!)
Cheers to you all, I wish everyone a very Happy 2018 with lots more delicious Thermomix cooking with family & friends.
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 [email protected]
- 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
- 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.
- Add the ginger to the TM bowl & chop 3 secs, speed 7.
- Add Shitake mushrooms & chop 3 secs, speed 7, scrape down the TM bowl.
- Add the oil & Sichuan pepper along with the spring onions, shitake mushrooms & wood ear mushrooms & cook for 3 mins, varoma temperature, reverse, speed 1.
- Add the tomatoes & soy sauce & cook for 5 mins, 100 degrees, reverse, speed 1.
- Add the liquid/stock & black vinegar & white pepper to taste keep adding & then tasting until you are happy with the flavour.
- Mix cornflour with a little water & add to the soup, bring it up to the boil again, 2 mins 100 degrees, reverse speed 1.
- 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.
- 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.
- Serve with the warm tofu placed into each bowl & pour hot soup on top & garnish with spring onion & or fresh coriander.
- 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
- Soak nuts over night or for 6 hours, in filtered water drain & rinse the nuts.
- 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)
- 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)
- Add the chia seeds & mix for 5 mins, 37 degrees, reverse, speed 3.5.
- The mixture will still be quite liquid, transfer into serving containers & place into the fridge to set for approx 1.5 - 2 hrs.
- To serve, sprinkle over fresh berries.
You might like to add a few dates, if you prefer a sweeter pudding.