Happy New Year for 2019!!

Happy New Year for 2019!!

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!!

Celebrating Cheese on New Years Eve 2018

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 Pizza

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!!

Summer Berry Puddings

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.

Homemade Saffron Butter
Banana Bread

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 …………

Stress Less Xmas 2018

Stress Less Xmas 2018

This year seems to have been my busiest December ever!! It’s still going too, I have customer’s Thermomix to wrap & deliver. I have not even started my own Christmas shopping or food prep – so my very sensible motto this year is KEEP IT SIMPLE & DON”T STRESS!! Ok so I might just make it my mantra?!!! Here is my things I’m excited about at this stage & I will add to the list. After all the most important thing at Christmas is spending time with loved ones, truly enjoying the feasting, fun & the subsequent food coma, don’t you agree??

Whipped cream can bring anything to the next level & it only takes just under 20 secs to whip up in the Thermomix – I like to keep it just cream with nothing else, use a good quality cream – my favourite local cream is Ashgrove & to serve it with home grown raspberries is the ultimate treat anytime of the day!!

 

60 Second Fruit Cake recipe from the Devil of a Cookbook makes a quick & easy gift for friends or you can make smaller ones too 🙂

 

Vanilla & Chocolate Star Biscuits – recipe from Donna Hay Christmas magazine. Meet a friend for an Xmas baking session & both cook a few dishes madly for a few hours then divide & share the results YUM!!

 

Never under estimate the deliciousness of in season fruits – like one of my summer favourites cherries – they also make an awesome gift (these were given to me – well there was the other half that I have already eaten too)

 

Eggnog recipe from Sophia’s Tis the Season Cookbook has a lot of kick to it, once you have had a drink of this you will definitely be free of stress 🙂

 

Speculaas

 

Macaroons

 

Saffron Shortbread

 

Layered Dip recipe by Fiona Hoskin

To Her Core Styling & Instagram Challenge

To Her Core Styling & Instagram Challenge

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.

Our first challenge was “a beautiful mess” – I was making a leafy thai style salad so decided to play around with the herbs & the dressing for this challenge.

 

Fiona Hoskin – Happy and Healthy for Life recipe for Vegan Lasagne – This challenge was ‘invisible lines’

 

iPhone pic of our strawberry coconut panna cottas with strawberry leaf jelly plated by my awesome friend Fiona Hoskin – challenge is “repetition, repetition”

 

Creamed Spinach Dip – Challenge was “layers”

 

Chicken & Vegetable Soup – Challenge was rule of thirds.

 

Mexican Green Juice – Finding Balance

Eloise Emmett 30 Day Challenge

Eloise Emmett 30 Day Challenge

Eloise Emmett 30 Day Challenge – Another delicious challenge – how could I refuse this awesome opportunity!! My good friend Eloise Emmett has put out the challenge for people to see how easy & delicious her recipes are. Anyone who completes the challenge for 30 days will get to attend her workshop in Dec for free!! YAY!! Count me in!! You can cook recipes form any of her 3 award winning cook books  – The Real Food for Kids Cookbook, Seafood Everyday cook book or the Tasmanian Pantry Cookbook or any recipes from her website too!! I’m excited to get cooking & eating who wants to join in the fun too? It starts Oct 15th 2018!!!

Fresh Pasta

 

Tongola Pea Pasta (recipe used broad beans I had to use asparagus)

 

Apple Pie – (recipe was with blackberries but I had to use blueberries)

 

Creamy Potato Salad (my recipe from the Tasmanian Pantry cook book)

 

Moroccan Inspired Goats Kebabs (I used lamb instead) recipe also includes Ras al Hanout & served with Tzatziki (I made Ellie’s recipe for that too)

 

 

Scallops Wrapped in Bacon with Spicy Tomato Sauce

 

Banana Bread

 

Garlic Buttered Scallops on Fillet Steak with Hollandaise

 

Fermented Seeded Mustard

 

Dill & Feta Omelette (steamed in the varoma)

 

Smoked Salmon Pizza with Capers Red Onion & Sour Cream (I used Weston Farm’s peony capers)

 

Tuna Carpaccio

 

Fermented Honey Garlic

 

Peppered Tuna Steak

 

Pickled Octopus with Greek Salad

 

Slow Braised Lamb Shanks in Bruny Island Pinot Noir

 

Italian Pantry Meatballs

 

 

Slow Cooked Duck ( I did mine in the oven instead of the slow cooker)

 

Salmon Rashers with French Toast & Maple Syrup

 

Normandy Pork in Spreyton Fresh Cider with Apples, Celery & Walnuts

 

My Rhubarb Clafoutis recipe from the Tasmanian Pantry Cookbook

 

Kiss Biscuits

 

Red Miso Huon Salmon (using ingredients I had already)

 

One Pot Salmon (single serve)

 

Pink Eye Potato & Salmon Salad

 

Honey & Garlic Braised Bangor Farm Lamb Shanks

 

Lemon Tart

 

Caper Tart with Smoked Salmon & Red Onion Jam

 

Grilled Wallaby with a Roasted Beetroot, Roast Garlic & Goat’s Cheese Tart

 

Rhubarb & Custard Tart

 

Roast Tomato & Roast Garlic Soup

 

 

Crispy Baked Chicken Drumsticks

 

Panko Crumbed Abalone

 

Seared Doo Town Wallaby With Beetroot Puree, Goats Cheese, & Spiced Balsamic Reduction

 

Beef, Mushroom & Red Wine (Pie) I served the filling with sweet potato mash YUM!!

 

Summer Berry Pudding

 

Salt & Szechuan peppered Squid with Lemon Aioli

 

Lavender, Salmon Gravlax

 

Venison Carpaccio

 

Crispy Pepper Berry Tassal Salmon with Ashbolt Sparkling Elderflower

 

Buttermilk Blinis with Lavender Salmon Gravlax

 

Thai Venison Salad

 

Barbecued Octopus with Pea, Cabbage & Feta Salad

 

Black Forrest Trifle – My own recipe from the Tasmanian Pantry Cookbook

Kiss Biscuits

Kiss Biscuits

Kiss Biscuits
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
A favourite treat for morning or afternoon tea - try making your own jam & adding a tablespoon of rosewater to the jam to really take it to the next level!!
Ingredients
  • 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
Instructions
  1. 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.
  2. 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).