Thermomix Recipes

Creamy Potato Salad

This is the Thermomix version of my Creamy Potato Salad from the Tasmanian Pantry Cookbook by Eloise Emmett.This recipe is very adaptable, you can use sweet potato instead or a combination or potatoes or veggies. In Tasmania we love our pink eye potatoes but you can use any potato you like, waxy potatoes work best for the salad recipe though. Tt can be dressed with natural yoghurt or homemade mayo (or a combo of the two) or a vinaigrette. You can change it up & serve it with crispy bacon pieces or smoked salmon & capers!! Endless possibilities!! YUM!!

Creamy Potato Salad

Creamy Potato Salad
Author: 
Recipe type: Everyday
Cuisine: Tasmanian
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6
 
This recipe is very adaptable, you can use sweet potato instead or a combination it can be dressed with yoghurt or homemade mayo or vinaigrette served with crispy bacon or smoked salmon & capers!! Endless possibilities!!
Ingredients
  • Fresh herbs - parsley, dill & or mint
  • 1 clove garlic (optional)
  • 500g Boiling water
  • 6 eggs
  • 800g washed pink eye potatoes, cut into quaters
  • 1 tbs dijon or seeded mustard
  • 250g sour cream
  • salt & peper to taste
  • ½ bunch spring onions & or chives, finely chopped
Instructions
  1. Place parsley and chosen herbs with garlic into into TM bowl and chop finely for 2 seconds on speed 7. Set aside.
  2. Place water into TM bowl and place eggs into the simmering basket, potatoes into the Varoma dish. Set Varoma into position and steam at Varoma temperature for 15 minutes on speed 2. or until eggs are cooked to your liking. Place the eggs into a bowl of cold water to cool them down.Continue to steam the potatoes until they are cooked through. (The time will depend on the size of your potatoes)
  3. Discard water and peel eggs. Remove and set aside to cool.
  4. Place cooled potatoes into a bowl, with half the chopped fresh herbs, half the spring onions & or chives and add the mustard, sour cream, salt & pepper, mix together to evenly distribute. Place on a large serving platter. Cut eggs into wedges and add to platter. Sprinkle over remaining herbs & spring onions and or chives. Serve immediately.

Thermomix Everyday 28 Day Challenge

I’m so excited about this new 28 Day Challenge that will help all our Thermomix customers get the most out of their amazing Thermomix!! I started the Everyday Challenge on Sun 16th Sept so I will be updating this post and instagram with photos of all the recipes I am cooking on the challenge. I will also be doing live videos on my facebook page for every recipe to help you with the inspiration. You can start the 28 day challenge at anytime and there are 3 to choose from : The Everyday Challenge, The Gluten Free Challenge and The Cost Saving Challenge.

Please feel free to ask me any questions you may have & use the #28dayslovemythermomix when you post your own photos on social media to be in the running for some great prizes!! DO YOU ACCEPT THE CHALLENGE?!! DO IT!! DO IT!!

Sign up for the challenge here & you will be emailed an ebook with links to all the recipes for the 28 days. Register on cookidoo for the 30 day free trial to access the recipes on cookidoo.

Sun 16th – Preparation recipes are Homemade Butter, Vegetable Stock Paste & Creamy Tomato, Salami Fettuccine.

Butter

 

Vegetable Stock Paste

 

Creamy Tomato, Salami Fettuccine (I used chorizo instead).

 

DAY 2 Zucchini Slice

 

Day 3 Black Bean Tomato Soup with Lime Coriander Cream

 

Day 4: Carrot, Feta & Mint Salad.

 

Day 5:  A choice of smoothie – Daily Green Juice, Apple Pie Smoothie & Ruby Glow Smoothie

 

Day 5 : Automated custard recipe I made half vanilla & half chocolate using dark chocolate instead of cocoa

 

Day 6 Fakeaway Chicken in Yoghurt with boiled rice (homemade automated yoghurt also pictured not included in the challenge)

 

Day 7: Pie day I choose Gluten Free Chicken & Leek Pie

 

Day 8: Souffle’ Omelette with Hot Smoked Salmon and Kewpie Wasabi Mayo

 

Day 8: Coconut & Beetroot Balls

 

Day 9: Chicken & Corn Soup

 

Day 10 Pizza Dough & Tomato Pasta Sauce

 

Day 11 Pumpkin & Bacon Risotto (I roasted my pumpkin & bacon & added it to the risotto)

 

Day 12 the challenge was to find a recipe on the USA Cookidoo to make, I choose Beef Chili with Red Rice & Guacamole.

 

Day 13: Asian Chicken Noodle Salad

 

Day 13: Citrus Margarita

 

Day 14: American-style Pancakes

 

Day 14: Lasagne Bolognese (I made my own fresh pasta too YUM)

 

Day 14: Herb & Garlic Pull-apart Bread

 

Day 15: Pumpkin Pie Porridge

 

Day 15: Aussie Potato Salad

 

Day 16: Chicken & Pesto Risoni

 

Day 17: Chilli Beef with Lemon Feta

 

Day 18: Fruit & Nut Muesli

 

Day 19: Rough Puff Pastry and Salmon En Croute

 

Day 20: Turkey Burgers with Caramelised onions & capsicum

 

Day 21: Layered Chicken Dinner

 

Day 21: Layered Chicken Dinner

 

Day 22: Seafood con arroz

 

Day 23: Healthy Chocolate Mousse

 

Day 24: Choose a recipe from the UK Cookidoo I chose Lemon Drizzle Madelines

 

Day 25: Boiled Eggs

 

Day 25: Quiche Lorraine

 

Day 26: Pumpkin & Antipasto Risoni Salad

 

Day 27: Sour Cream & Chicken Enchiladas

 

Day 28: Black Forest Pavlova Stack

Thermomix Cocktails

 

Some people I have been told just buy a Thermomix to make cocktails – I am only new to the world of cocktails – I know I’m a bit late to the party!! It’s only the last couple of years I have been trying some amazing recipes mainly thanks to Dani Valent LOL!! Anyway as I try more recipes I will update this post – It’s a tough job but someone has to do it 🙂

Espresso Martini

 

Mojito

Life Changing Food Cookbook Challenge Aug 18

You know I like nothing better than a cookbook challenge YUM!! And because Jo & Fouad are coming to Tassie at the end of August – this was a good excuse to cook the book!! Plus it’s great because the recipes are so healthy in the Life Changing Food cookbook too!! I have already made a few delicious recipes from the book but I’m looking forward to trying some I haven’t tried yet too. Bring it on!! YUM!! I have a few left over Life Changing Food Cookbooks, so if you live in Hobart and want a copy for $60 (collection form me) you will save on postage!! So please get in touch with me here.

Mexican Hot Chocolate

 

Golden Butter Coffee

 

Runner Bean & Garlic Braise

 

Cream of Broccoli Soup

 

Apple & Pork Belly Hotpot

 

Roasted Berries

 

Coconut-Chai Chia Pudding with Roasted Berries

 

Beetroot Hummus

 

Hummus

 

Buckwheat Crackers

 

Jo’s “Best Ever” Butter Chicken with Cauliflower Rice

 

Roast Vegetable Salad (without avocado or salad leaves)

 

Hazelnut Tabouli

 

Cabbage & Bacon Stir-fry

 

Slow-cooked Lamb Shoulder with Red Wine Sauce with Cauliflower & Leek Mash

 

Toum

 

Baba Ghanouj with Garlic Mushrooms

 

Hainanese Chicken Rice

 

Fermented Chilli Relish

 

Fermented Salsa

 

Apple Cinnamon Nut Porridge

 

Saffron & Lemon Chicken with Toum (Lebanese garlic dip)

 

Salted Caramel Peanut Butter Milkshake

 

Labne (Yoghurt Cheese)

 

Beetroot Labne Dip

 

Sauerkraut

 

Pumpkin with Pesto

 

Beef & Quinoa Patties

 

Sunflower Seed Paella with Prawn & Chorizo

 

Mango Macadamia High-energy Smoothie

 

Charred Capsicum & Walnut Dip

 

Egg, Bacon & Spinach Pies

 

Purple Power Smoothie

 

Red Rocket Smoothie

 

Sweet Potato Rosti

 

Chilli Bowl

 

Grain Free Scones

 

Apple Pie

 

Almond Meal Pastry

 

Chicken Broth

 

Sweet Potato Mousse

 

Coconut Milk

 

Coconut Flour

 

Apphia’s Lemon Chicken with Roast Veg & Rosemary

 

Meat-za

 

Zucchini & Mushroom Strata

 

Gypsy Chicken

 

Lebanese Style Herb & Nut Crusted Salmon

 

Sweet & Sour Prawn & Coconut Soup

 

Moroccan Cauliflower “Cous Cous” Salad

 

Nutty Chocolate (I made them in silicone moulds for the seminar so it’s easy for all the gusts to try)

 

Asian Style Beef Salad

 

Probiotic Coleslaw with Homemade Mayonnaise 

 

Lamb & Prune Tagine

 

Super-tender Chuck Steak

 

Sweet Potato Shepherd’s Pie (I used white sweet potato)

 

Spanish Tortilla with Sweet Potato

 

Kale Triangles – made with the Grain Free Dough

 

Red Cabbage Salad

 

Chicken Liver Parfait

 

Russian Custard

 

 

DIY Degustation Dinner

Last night we had a DIY Degustation Dinner for 8 guests – each couple was responsible for 2 courses and a cocktail.

I called my entree “The Sound of The Fat Duck”  – I had 4 boxes of “cereal” (flavoured like a full English breakfast) left over from the Fat Duck in Bray – so each couple were given a Fat Duck carry bag (also left over from my previous Fat Duck visits) that had the cereal & 2 squeaky ducks! (The sound of the Fat Duck )
I made macadamia milk to serve with the cereal too.
Inside each cereal box was a wooden puzzle that when completed was a little Fat Duck money box.
Thanks to my hubby’s trip to Kmart & my dry ice supplier – I created a Fat duck centrepiece with dry ice so when you poured the water in you had the drama of the cold smoke with the aromatherapy of wild orange to compliment the Heston meatfruit I made using Super Kitchen Machine (Thermomix) post recipe here.
I also made “quackers” duck shaped crackers (which had duck fat in them) to go with the chicken liver parfait (I had wanted to make it with duck livers but my butcher was waiting for their order still) Needeless to say my Thermomix’s have had a major workout the last few days!!
Each couple took home the other half of their meatfruit to enjoy at home. The chicken liver parfait has equal parts butter to chicken livers!! It was frozen into domes & once joined together dipped into the mandarin jelly!! Guess what I’m having for breakfast?

Heston’s Famous Meat Fruit Recipe

For my dessert dish I made the Peter Gilmore Recipe Snow Eggs but used my own flavours rhubarb from the garden with some fresh truffles in the ice cream.

Peter Gimore’s famous Snow Egg Recipe -I used my own flavours of Rhubarb & strawberry for the Fool & the Granita & Truffle Ice cream