What could be better than a girls weekend away at Eaglehawk Neck right on the beach front at Pavillion on Pirates to celebrate a friend’s 50th birthday & there was even a full moon too!! Then to keep things interesting we had snowing at the beach!! Only in Tassie 🙂 I took photos on a Saturday & Sunday walk along the beach. What a peaceful & relaxing place – I even ventured in for a swim on Sunday morning for all of 3 mins!!
On the Saturday night we attended Ellie‘s special dinner at Bangor for her upcoming Seafood Everyday Cookbook. (Unfortunately not great light for iphone pics) Ellie gave me a list of all the things that had been prepared using the Thermomix too!
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 🙂
Do you love quinces? I most certainly do, what’s not to love? The gorgeous deep ruby pink colour they turn into when cooked is just amazing – I always make quince paste, I absolutely love it with cheese. Last year I had to test a quince paste recipe & made it about 10 times I’m sure! I gave it away to friends mostly but did discover a batch only about a month ago that I had forgotten about in the fridge. For me I can’t bring myself to buy quinces, my neighbour has a tree & they are happy for me to use them. Last year one of my customers gave me a massive bucket of them off her tree & another friend of a friend invited me to help myself to their tree. My Mum’s neighbour also has a huge tree & she is happy to share her produce with us too. So now I have my quince suppliers sorted I have to create & sample awesome quince recipes.
The year before last I created quince curd with my friend Erica & quince relish that are amazing recipes even if I do say so myself. The relish served with homemade sausage rolls just lifts the whole dish to something really special. My friend Charlie recommends her quince jelly recipe.
Steamed quinces for a cake
So this year I had decided to boycott making quince paste & wanted to try some different quince recipes. I roasted some & ate them just like that with no sugar or anything YUM! I also tried an amazing recipe from the MasterChef at home cookbook for a quince crumble cake with ginger chilli syrup & basil cream. I would definitely make it again but may need to share it with someone – I was the only one in our household that ate it!
Thermomix poached quinces with ginger chilli & vanilla for the crumble cake.
I made an amazing vanilla bean panna cotta with a quince syrup have a look on my instagram for the video of the wobble. – when I was trying to make the syrup I accidentally made a paste that I am going make into a Maggie Beer style swirled quince ice cream 😀
I also made Michelle Crawford’s Quince & Walnut cake.
When I went to Ellies for the 2nd part of her cookbook photo shoot I stopped into sea soul studio to borrow some of her amazing ceramics & she also had some quinces to give away from her amazing garden. So that night at Ellies after all the seafood cooking was complete we made Ellie’s quince paste recipe so we could give Sarah some when I returned her ceramics. I can’t believe I hadn’t tried Ellie’s quince paste recipe before now you don’t need to peel or core the quinces – I wanted to use Fiona Hoskins recipe with a bit less sugar too. Ellie even said that making quince paste in the thermomix was one of the things that made her want to buy a Thermomix.
Some points to remember when making quince paste the timing will be very different depending on your quinces. They will have different pectin levels, I added lemons for this reason & the fact that they taste so good. You have to go by site waiting until the deep ruby colour is achieved.
So in the morning we still had more quinces so I decided to make another batch & we had run out of sugar so we decided to use honey from our “styling honeycomb” instead. It didn’t end up setting as well but it was very tasty.
Of course when I got home I just had to make another batch of quince paste for myself & we actually used it for our studio photo shoot at TAFE. I also made herbed lavosh from the Devil of a Cookbook. We served the quince paste with King Island blue cheese covered in ash OMG it was such a good combo a new favourite for me. Also perfect with Bangor sparkling wine.