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
Once called a Thermomix Demo the name has changed to a Thermomix Cooking Experience. Just as the name suggests you experience how easy it is to use the Thermomix first hand. You & your 2-3 guests get to cook a dish with your consultant. You will get to use use the guided cooking on the recipe chips for 2 of the dishes. Of course you get to taste the delicious food too, which in my opinion is the best part, seeing & tasting is believing. Cooking from scratch with a Thermomix means you get maximum flavour into your food, enables you to be additive free, while saving you time & money. Plus there are some new menu items (indicated with a *). This Thermomix cooking experience commences on the 1st Feb 2017.
For dessert choose Fresh Fruit Sorbet or *Fruity Berry Dream
(by the way we always eat our dessert first at the Cooking Experience)
Both are quick easy & delicious, the ThermoWOW factors are seeing sugar being made into icing sugar in 10 secs!! See the Thermomix chop ice or frozen fruit in about 1 minute!!
Veloute’ Meal ThermoWOW factors are seeing an all in one meal made, chopping, cooking, steaming & pureeing – you cook a veggie soup, while steaming your protein & veggies. Some of the soup is made into the delicious velvet sauce to go over the protein & veggies.
Frozen Berry Fruity Dream
Being a host is easy & fun, you provide a few ingredients & your consultant brings the rest plus there are some great rewards, you can always purchase a half price Thermoserver for $30 or a Thermomix Breadmat for $40. Look out for the special host rewards that are updated regularly. Here are the very exciting offers available at the moment: one lucky host who has their cooking experience before the end of April win a trip for 2 to Lake Como Italy – the destination for the Thermomix Emerald Class Trip this year.
I remember when a salad used to be quite mundane, maybe some iceberg lettuce, tomato, cucumber & carrot with a bit of dressing, which is till an ok side salad for a quick meat & salad meal. Salads can be just so exciting, start with the freshest ingredients & think colours, textures; with toasted nuts or seeds, flavour combos, roasted veg, fresh herbs, in season veggies or salad greens & delicious dressings, even adding in amazing protein can lift a salad. Even consider using leftovers from a meal cold grilled or steamed meats or meatballs. You don’t really need a recipe for a great salad but sometimes it’s so good you want to be able to recreate that amazing combo. Here are a few of my favourites in no particular order that I will be continuing to update.
Roast lamb salad (marinade made in the Thermomix) with some roasted veg feta & other salad ingredients.
I used Eloise Emmett’s recipe to pickle my octopus & then serve with either a greek style or green salad – also yummy with a creamy potato salad too.
Guess what? Some salads are better made without the Thermomix you might only make the dressing in the Thermomix – this is a favourite of mine Fennel Salad I love to serve it with confit or steamed salmon. (The recipe is from a great book that includes French style recipes – Lunch in Paris by Elizabeth Bard.)
I’m not normally a fan of coleslaw but even using red cabbage & the fresh apple or pear, red capsicum & some fresh dill & try adding some pecans for extra crunch I prefer my coleslaw dressed with lemon juice & olive oil. Of course it is so easy to make your own mayo in the Thermomix too.- Dani Valent had a peanut butter coleslaw recipe in the In the Mix 2 cookbook.
My take on 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.
I love to make Teressa Cutter’s Massaged Kale Salad in the Thermomix – I stir it on reversed instead of massaging it by hand & then I love to add some Thermomix shredded chicken YUM!!
Warm Sweet Potato Salad or use pink eye potatoes instead either with homemade mayo or serve warm with Thermie made Bearnaise sauce with or without crispy bacon!! Of course you can put it in the fridge & serve it cold too 🙂 (Yes you may have noticed there is a sneaky Brussel Sprout in this one so feel free to add any of you other favourite veggies that are in season I steamed the brussel sprout with the sweet potato.)
I love greek salad but serving it with steamed lamb meatballs really makes it into a special delicious meal that is so easy to prepare 🙂
Nico Moretti’s roasted Cauliflower Salad. You will find the recipe in his Delicious Journeys Cookbook – actually it’s on the front cover too!
The classic beetroot salad from your basic cookbook you can jazz up if you want, serve with feta, pistachios, pomegranate seeds, chickpeas or even tuna. Use any fresh herbs you like.
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.