You know I love a challenge & this new one is so great for this time of year healthy delicious easy recipes made in the Thermomix – yes please!! You can sign up for the challenge here & download the free ebook. You can do the challenge no matter which Thermomix you have, so no excuses – just do it, do it!! Why wouldn’t you want to try new delicious recipes & become confident using cookidoo & your cook-key if you have one.
We had a ladies Korean lunch, so I decided to make Peter Gimore’s Korean Chicken Soup & it did not disappoint. I used my homemade kimchi & I forgot to put the toasted sesame seeds on top when I served it!!! YUM!!
Reflection on 2018
2018 was a totally EPIC year, I learnt so much, I grew as a person & in my waist size from eating so much delicious food that I absolutely loved & I wouldn’t change it for the world. And speaking of the world I was so very lucky to travel to Japan, London, Paris & Cornwall last year too!! The food was totally AWESOME!!
It always comes down to 3 things that start with F – Family, Friends and Food. I would be lost without all of these in my life, and I feel extremely grateful for everyone & every meal. This year I grew up and learned to be comfortable dining alone in public & even spent 2 days in Paris by myself!!
I attended all Eloise Emmett’s amazing cooking workshops, as well as gaining confidence with ingredients I don’t normally cook with, plus the food was so delicious too. The Tongola Cheese long table lunch was my Tassie stand out meal for the year!!
My huge milestone this year was reaching 500 Thermomix sales!! I still can’t believe I have sold that many in over 7 years and where the journey has led me. I want to thank every customer I have & my VIP customers that have bought more than 1 Thermomix from too. Thank you for referring me to your friends too.
New Years Eve is always quiet for me, that’s the way I like it, (I’m normally asleep before midnight) it’s a special time to spend with my amazing hubby & this year we had a cheese feast 🙂 I made homemade pizzas & we had a Bruny Island cheese plate along with homemade cheese biscuits & a delicious chilli apple spread made my by my friend Kate (yes she made it in the Thermomix too) Oh and I was too full for the cream cheese desserts – Eloise Emmett summer pudding recipe YUM!!
At the start of the new year it’s time to clean out the fridge & the pantry (the pantry clean up took me a good few days!!) So I made some saffron butter to use up some leftover cream and used the saffron buttermilk to make banana bread which used up some leftover bananas.
So what does 2019 hold for me, just more of everyone & everything I love.
January I am doing an Ottolenghi cooking challenge, because he is coming to Hobart on the 2nd Feb. Nigella is here again on the 6th Feb YAY!! I’ll also be visiting my nephew in Newcastle for his 1st birthday in February. I have the Thermomix trip to Vietnam in March. Plus I want to finish cooking, eating and photographing all the recipes from the Dani Valent site.
I will be doing more live Thermomixing videos, more cookbook challenges and more food photography.
Maybe this will be the year I get my ebook out into the world ??!! If I don’t get too busy doing other things that is …………
I love a good challenge and a styling one is always great fun unfortunately it was a busy time for me so I am running very late to get all the photos posted.
What another delicious day eating Eloise Emmet’s amazing food along with amazing ingredients right from this very farm in Glen Huon : Saffron & lavender. We also had award winning olive oil served with homemade bread with saffron butter on woodfired whole salmon. Of course I had to make a saffron Basque Cheesecake which just took it to the next level especially when I decorated it with dried saffron petals. The gorgeous ceramics were made by the farm owner Lisa Britzman too, such a talented lady. We had some amazing guests for the workshop too so it made for the most relaxing afternoon. Long table lunch in the in the olive grove is not something I will ever forget and I am truly grateful to have this wonderful experience. Thanks so much to everyone for their awesome contributions.
- 100g sugar
- 130g butter, softened
- 1ts vanilla extract
- 2 eggs
- 300g plain flour
- 3tsp baking powder
- Homemade raspberry jam
- 150g icing sugar
- 30g butter
- 2 drops pink food colour or 1 tsp beetroot powder
- 2tbs boiling water
- hundreds & thousands, optional to decorate
- Add butter, sugar & vanilla extract, insert the butterfly into the TM bowl & mix for 30 secs on speed 4. You may need to scrape down the bowl half way through. Keep the butterfly spinning on speed 4 as you add each egg & you may need to stop & scrape down the bowl again.
- Add the flour & baking powder & mix for 5 - 10 secs speed 4 with or with out the butterfly. Rest dough in the fridge so it is cool enough to work with. Turn the oven on to 180 degrees. Roll out dough onto the Thermomat sprinkled with a little extra flour & use a round cookie cutter to cut out the biscuit shapes. Place them onto baking trays lined with baking paper. Bake for 8 -12 mins until cooked but not too brown. Allow to cool, then sandwich together with raspberry jam in the middle, you can just dust with icing sugar or mix icing sugar, extra 30g butter with food colouring & boiling water on speed 6 for 5 secs. Then spread on top of the biscuits & sprinkle with hundreds & thousands (if using).