INSPIRING IDEAS: Try serving with fish, chicken or quail. Add some chopped fresh beetroot for even more colour & flavour. (Place beetroot halves into the TM bowl & chop for 3 secs speed 5.5) To remove the pomegranate seeds from the fruit using your Thermomix, simply place two pomegranate quarters into mixing bowl and remove arils 1 sec/speed 4. Discard the skin and pith and set pomegranate seeds aside in serving bowl. Repeat until all pomegranate quarters are used. Set all arils aside in serving bowl.
1 cauliflower head, outer leaves removed
100 g shelled and unsalted pistachios, roughly chopped
20 g fresh flat-leaf parsley, leaves only, washed and well dried
20g fresh coriander, leaves and stems, washed and well dried
80g extra virgin olive oil
40g freshly squeezed lemon juice
1⁄4 tsp ground cinnamon
1⁄4 tsp ground allspice
2 pinches salt
2 pinches freshly ground black pepper Additional ingredients to serve:
1 pomegranates, seeds only
pomegranate molasses, to drizzle Sumac, to sprinkle
Fresh coriander, leaves only, roughly chopped to garnish
Fresh flat-leaf parsley, roughly chopped Mint leaves optional
To prepare the cauliflower, first trim the stalks from the core and discard the core.
Cut the very top of the florets off the stalks and set florets aside in a bowl.
Place stalks into mixing bowl and chop 10 sec/speed 7. Scrape down sides of bowl with spatula and chop a further 10 sec/speed 7. Set aside in a large salad bowl.
Place half of the reserved cauliflower florets into mixing bowl and chop 2 sec/speed 5, or until slightly courser than the stalks. Set aside in the salad bowl.
Place remaining cauliflower florets and pistachios into mixing bowl and chop 2 sec/speed 5. Set aside in the salad bowl.
Place parsley and coriander into mixing bowl and chop 2 sec/speed 6.
Set aside in the salad bowl.
Place all dressing ingredients into mixing bowl and mix 10 sec/speed 5 and pour over salad
Top with pomegranate seeds then drizzle with pomegranate molasses, sprinkle with sumac, coriander and parsley and lightly toss before serving.
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.
Try using anything you want in place of the nuts – pistachios, almonds, ginger, hazelnuts, glazed cherries and more, or even a mixture of many of these. Make sure you slightly toast your nut selection first before adding to mixture.
1 egg white
100g Dried Cranberries 50g white chocolate
60g coconut oil
40g Mayple syrup
25-30g Chinese Five Spice Sea Salt
2 to 4 piece confectionary rice paper
Add 1 egg white to bowl and mix 2 sec, speed 2,
Add 400 grams honey, then insert butterfly. Cook, 60 mins, 100 Speed 2, With MC off
Quickly remove butterfly out, add in remaining ingredients and mix 5-10 sec, reverse speed 3. You may need to finish this step by hand with a spatula if it starts to set too quickly
Place a layer of rice paper on your bread mat (or baking paper) spoon mixture liberally over rice paper.
Place another piece of rice paper on top, followed by a piece of baking paper and press or roll out to desired thickness.
Let set in fridge for approximately half an hour then slice up, trimming all edges first, then into 2-3cm strips.
It’s almost here – again! How on earth did that happen?
So obviously you are wanting to plan for food for the big day & any celebrations with family & friends leading up to Christmas 🙂 So I bring to you some inspiration & ideas to get you through this crazy busy time 😉
The Festive Flavours Cookbook & Chip is really great with some really good ideas for making your own gifts too like flavoured salts or spice rubs or flavoured sugars.
The Festive Flavours Cookbook is one of 4 books currently available to purchase in a book bundle saving you money. There are also lots of other great gifts available from the Thermomix online shop.
One of my favourite recipes from the Festive Flavour Book is the Pork & Chicken Terrine & I am definitely making that again – it was really delicious, it has cranberries & pistachios in it too.
Our family love my Thermie green avocado dip & this year I will be making the warm roasted cauliflower hummus from Dani Valent Cooking – speaking of which, wouldn’t a subscription to this site be a great gift for Christmas – there are already over 40 recipe videos available (index here) with a new one added each week, Dani Valent also has a Christmas ebook available to purchase for $15 or it’s free to her subscribers. See some of her recipes on my post called my addiction to Dani Valent Cooking 🙂 I am almost certain we will be having the Basque Cheesecake on Christmas day too!!
Also don’t forget about the recipe platform now called Cookidoo – what a great way to plan out your dishes for the festive season – if you haven’t signed up yet it is really easy to use with a great shopping list feature too. Here is the link to sign up to Cookidoo & you will get 1 free recipe collection when you sign up.
I am having a fun countdown on my social media pages sharing a different recipe idea each day – I hope you enjoy it & get some great ideas to use for your special day 🙂 Merry Christmas everyone!!
Day 1 recipe is my friend Kelly’s Dutch Spice Speculaas recipe here
Day 3 Thermie Green Avocado Dip This is one of the best dips ever – even if I do say so myself, put it on your Christmas & or entertaining menu this season or maybe just put it in your mouth!! Your taste buds will thank you 😉
The Best Avocado Dip
Day 4: I introduce to you the “Cheesecake” You can put as many or as little layers as you like of your favourite cheeses & I have included a layer of my favourite fruitcake to eat with cheddar cheese. You have to trust me on this it is seriously good – I also made some apple paste to go on my “cheese cake” because I’m all out of my homemade quince paste. I was also toying with the idea of making rounds of homemade crackers to put in between the cake layers so when you dismantle the “cheesecake” you could break the big cracker into a few pieces to serve with the cheese too.
Day 5 inspiration is Smolt’s Lemon Curd You can give it as gifts or serve it on or with your christmas desserts – Like pavlova with fresh berries!!
Day 7: Southern Stars White Christmas Custard – Coconut, White Chocolate, Frangelico & Vanilla Bean – our Thermomix team created this recipe for a custard challenge last Christmas & it is very delicious 🙂
Day 8: My Fruit Mince Surprise – it’s got rhubarb in it!! YUM! You can do so much with this delicious stuff – Add some fruit mince to some cream cheese and serve with fruit for Christmas sweet dip, stir through your ice cream mixture or serve with vanilla or brandy custard. Use fruit mince with thick custard or whipped cream as a profiterole filling, or use in fruit mince pies, pull apart bread or spread onto rectangles of puff pastry or brioche dough and make scrolls.
Use Fruit Mince in profiteroles mixed with cream or thick custard, fruit mince pies, pull apart bread or spread onto rectangles of puff pastry or brioche dough and make scrolls. Add some Fruit Mince to cream cheese and serve with fruit for Christmas sweet dip. Stir through your ice cream mixture or serve with vanilla or brandy custard.
1 orange zest
500 g apples peeled, cored and quartered
200g chopped rhubarb
100 g dates dried
80 g craisins
100 g currants
15 g fresh ginger piece chopped/ minced
60 g flaked almonds
Juice 2 oranges
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cardamon
2 fresh bay leaves
1 tablespoon Cointreau or Brandy (optional)
Place orange zest, dates and fresh ginger into mixing bowl and mince for 20
Add apples and chop 4-6 sec/speed 6.
Add remaining ingredients except brandy and cook for 35 min/Varoma/
/speed 1. Cool slightly,remove the bay leaves & stir in cointreau or brandy, set aside
until ready to use.
Christmas Profiterole – serving suggestion for my Special Fruit Mince
Day 9: Ellie’s Turducken. Yes it’s a chicken in a duck in a turkey!!
Day 10: Spiced Cherry Brioche from the Festive Flavours Cookbook – you can put any of your favourite fillings in 🙂
Day 11: Sarah’s Cheese Biscuits make up a few batches of this & store in the freezer in log ready to slice & bake when unexpected guests arrived or an attack of the munchies! Perfect with a glass of bubbles!
Sarah’s Cheese Biscuits
Day 12: Mum’s Chicken & Mango Salad – Such a versatile salad great to use up left over steamed chicken breast (after steaming a whole chook) or poaching chicken breasts in the Thermomix. You can use any nuts you like either cashews, macadamia or pistachios. Finely chopped celery for the crunch & fresh element, 1 mango sliced, sliced spring onions. Avocado is delicious in it too. I used cucumber because I had some in the fridge & added fresh parsley & mint leaves. Mum dressed it with 1/2 homemade mayo & half natural yoghurt 1 tsp of curry powder & 1 tabs of tomato relish. I used a honey & seeded mustard vinaigrette to dress it, my sister likes to use an Asian style dressing with soy sauce, fresh ginger & garlic.
Day 13: 60 Sec Fruitcake from the Devil of Cookbook – there are lots of other great Christmas recipes in this cookbook – Toblerone cheesecake, raspberry & white chocolate cheese cake just to name a few 🙂
Day 16: Flavoured butters can jazz anything up in a hurry & you can store them in the freezer. Dani Valent has some great butter flavour ideas & video of her making butter in the Thermomix. My friends at a girl, a guy furkids & food have a fabulous butter recipe then add any flavour you like – last year I made turkey skin butter as a variant to Dani Valent’s In the Mix cookbook Chicken Skin Butter recipe.
Day 21: Gingerbread or Gingerbread House – I use the recipe from the Festive Flavours Cookbook.
Gingerbread house made by my customer Natalie & her 3 year old daughter.
Day 22: Beetroot Cured Salmon – there is a recipe in the Festive Flavours cookbook but I used the Jamie Oliver one from his new Christmas Cookbook & made the curing mixture with the Thermomix. I have served it here on Blinis – however it is so versatile you could serve it on cucumber rounds or rounds of baguettes – serve on top of a green salad to make it into a dish.
Day 23: Double Chocolate Pretzel Cookies from In the Mix 2 & Dani Valent Cooking – Santa will love them too!
Yes a new menu for the Thermomix Demo – It is available from now up until Christmas, perfect if you have already had the other Thermomix Demo Menu & want to see & taste something a bit different, the new menu will last for 1.5 hrs instead of 2 hours plus it’s a lot of fun!
We start with an avocado palate cleaner sorbet.
Chicken & Asparagus Risotto
Brandy Cream for dessert served with ginger bread 🙂
The Agrarian Experience is something I have wanted to do for years, so when a group of girls put in for our friend Charlie to go as a special gift for her special birthday I just knew I had to go along just to make sure she had a good time 😉
The Agrarian Kitchen is located about 45 mins drive from Hobart. It was a beautiful sunny day & the drive there was very nice – we were both so excited.
We were off to a good start to our day with cake & coffee on arrival 🙂 The dining room had 2 massive book shelves filled to the brim with cookbooks, so I felt right at home.
Next we had a tour & taste of the garden, starting with herbs.
We got to see the animals too 🙂
We had each been given a basket & clippers to pick the food as we toured through the garden.
Our classroom for the afternoon 🙂
Charlie & I choose the oyster blade dish to make – So Rodney showed us how to trim & cut the meat. Ours didn’t look quite as good as his, but it still tasted great!
Charred spring onions – only a few moments before had been picked from the garden.
We learnt how to roll out the pastry & each made our own pie for dessert – one of the couples had made the sweet shortcrust pastry by hand & the delicious rhubarb & elderflower filling. It may have got a bit competitive to see who was going to make the best looking pie 🙂
Then we all rolled out the pasta dough & made our own ravioli, filled with homemade ricotta.
After our big day – it was finally time to serve up our first course 🙂
And they have Ridgeline Pottery too!
And some Stefano Lubiana wine too!!
Time to cook our marinated oyster blade YUM!!
WOW!! What an amazing day, we absolutely loved it all. It was such a relaxing day & so much delicious fun, I would definitely recommend it to anyone. I look forward to trying another class again soon. Thanks so much to Rodney & Séverine for an awesome Agrarian Experience.