I’m so excited to be working with Sophia Thermomix Baking Blogger including her upcoming Australian Cooking Class Tour starting in Melbourne on the 23rd Nov & finishing in Newcastle on the 7th Dec. Sophia lives in London & is a Thermomix baking expert. She was taught to bake from a young age by her Dad who has been a professional baker for many years. I’m so excited to meet her in real life in a couple weeks time 🙂 I have all her cookbooks and heaps of her products that I absolutely love!! Including the Thermi Ergoslide.
1. What do you love about your Thermomix?
I love that my Thermomix is always on hand when I need it. It makes my baking life so much easier. I could never just whip up a cake in 40 seconds if I didn’t have it. My Thermi gives me the opportunity to be free and creative and have enough time to make a wonderful meal for everyone without having to slave away in the kitchen for hours. It’s just a wonderful helper.
2. What is your favourite Thermomix Cookbook or Thermomix recipe?
I would have to say I’d love to big up my Real Bread book. I am completely obsessed with sourdough bread and this book is full of incredible sourdough bread recipes. It is one of the nicest things you can eat and the fact that Thermomix can make it so easily is a huge bonus. My book Real Bread is also full of amazing tips on sourdough baking and how to get the process started. I’ve been a sourdough fan since I was a child and my Dad the baker taught all I know today about sourdough baking.
3. What is your top Thermomix tip?
I think by far my favourite Thermomix tip is that you can use the measuring cup to cut out the most adorable scones, cookies or any other biscuits. You don’t even need a cookie cutter and besides those shapes you can use the TM5 measuring cup to make a cute Easter egg or butterfly shape. Love it.
4. What is your quick & easy go to Thermomix meal?
I love a good bolognese. We make it once a week at home and I always use the recipe for Chorizo bolognese from my book Practice Mix Perfect. It’s quick, it’s easy and super delicious. We always make enough to have some leftovers the next day. If I want to mix it up I make meatballs instead which can also be found in my booklet Bella Italia.
5. Which Thermomix recipe/s do you want to try next?
I am currently really trying to make gluten free sourdough bread so that’s next on my bucket list to tick off. It’s a bit of a tricky one but, hey, I’ve got a Thermomix.
Thanks so much Sophia for your inspiring answers to my my Famous ThermoFive questions, see more Famous ThermoFive interviews here.
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!!
Kale, Chia, Pear & Orange Smoothie
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
Tuna Empanadas made by my Mum
Chorizo & Prawn al la Sidra
Herb-Salted Chicken and Chickpea Casserole
Peas & Jamón
Steamed Orange Pudding with Almond Milk Ice Cream
Daikon Salad (recipe with Masterstock Chicken)
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
Rhubarb & Vanilla Rhumba
Pear Mulled Wine
Spiced Nut Clusters
Mushroom Cappuccino (Mushroom Soup)
Sweet Potato Blini with Cumin & Sesame Crème Fraîche
INSPIRED IDEAS: For Chef Ellie Emmett’s plain grissini from her The Real food for Kids Cookbook, skip the spinach,cheese & sesame steps & use all the dough & cut into strips. (Ellie often makes half the dough into grissini & the other half for a pizza base.) Try Dani Valent’s variations from In the Mix 1- Grissini with apricot & cardamon paste – a Caroline Velik recipe. Or search for Dani Valent on the Thermomix recipe community to find her Semi-dried Tomato Grissini with Rosemary.
500g bakers or plain flour
1 tsp salt
1 tsp sugar
1 tsp bread improver (optional) 1 tsp yeast
1 tsp olive oil
300g lukewarm water
Place, yeast, flour, bread improver, salt, olive oil and water in the TM bowl. Mix for 6 sec/speed 6, then for 2 min/ interval setting (dough kneading)
Turn onto a Thermomat and wrap, or tip into a greased bowl and cover with a damp tea towel or cling wrap.
Leave for an hour or so, until dough has doubled in size.
Preheat oven to 190 degrees, fan forced. Grease or line a large baking tray.
Divide the dough in half.
Chop 50g baby spinach leaves add half the dough & knead again for about 1 min/interval setting or until all incorporated.
Remove from bowl then chop 60 grams of parmesan cheese 5 sec/ speed 10.
On the Thermomat or a floured board, sprinkle sesame seeds (optional), press or roll the green dough into a rectangle around 40 x 30 cm.
Spread the cheese over the dough, spray with some oil to help it stick to the next layer.
Roll out the whole piece of white dough to the same size & place on top of the cheese & the green dough pressing gently.
Sprinkle with black sesame seeds (optional).
For shorter dipping sticks cut the joined dough through the middle with your spatula making 2 long rectangles 40cm by 15cm approx.
Then thinly slice through 1cm wide slices twisting & stretching each one place on a tray lined with baking paper.
Bake at 200 degrees for 15 mins or until golden & crisp.