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 🙂
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.
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 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?
Thanks so much Sophia for your inspiring answers to my my Famous ThermoFive questions, see more Famous ThermoFive interviews here.
- 500g Blanched Almonds into almond meal
- 500g caster sugar into icing sugar
- 6 egg whites
- Amarena cherries in syrup 250g
- Almond flakes or pistachios to roll into the biscuits
- Mix the almond meal, icing sugar & egg whites in the Thermomix to form a marzipan like consistency low and slow. (I did it at speed 4 for about 30 secs.)
- Form the biscuits into balls and put a cherry in the centre. Roll in almond flakes and let them sit for 4-6 hours the longer the better, at room temperature.
- Cook until golden on 160 degrees.
You can make your own almond meal & icing sugar in the Thermomix on speed 10 for about 10 secs.
Challenge accepted – Day 1: Bloomer Loaf & Rolls, plus we started a sourdough starter 🙂
Day 2: Spelt Loaf
Day 3: Gluten Free Seed Loaf
Day 4: Focaccia
Day 5: Gluten Free Pumpernickel
Day 7: Sourdough Rye (I ate a lot before I could take the photo :-))
We made & fed a sourdough starter all the way through the challenge my starters name is bubbles 🙂
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.
A BIT CHEFFY
BRING THE KIDS
- 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.
- Allow to cool & store in an airtight container.