Challenge accepted – Day 1:
Bloomer Loaf & Rolls, plus we started a sourdough starter 🙂
Gluten Free Seed Loaf
Yum this is the best focaccia I’ve ever made!!
Gluten Free Pumpernickel
Day 6: No Knead Loaf
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 🙂
I created this sorbet as a palate cleanser for a Vietnamese Style Feast I attended last month.
Vietnamese Mint & Lime Sorbet
Zest from 2 limes (no white pith) 100g sugar 2 limes (flesh only, no white pith) 1 - 2 tbs of vietnamese mint leaves to taste Coconut water from a young coconut about 300g 600g ice cubes
Place zest & sugar into the TM bowl & chop for 20 secs speed 10. Add lime & vietnamese mint leaves & chop for 10 secs on speed 7. Add the ice & coconut water & chop for 1.5 mins on speed 10 using the spatula to push the sorbet back into the blades if needed.
You can make this sorbet into a mocktail or cocktail drink by adding more coconut water & or some vodka to taste.
The younger smaller vietnamese mint leaves seem to be less pungent, so it's important to taste the sorbet to see if it has the correct amount of mint for your palate.
Thanks so much to Sally for letting me share her soup recipe & I have converted it to the Thermomix of course. Sally does Chinese cooking classes from her gorgeous home in Lymington, (just past Cygnet) Tasmania. They are great value & so much delicious fun! To find out about Sally’s classes you can email her
Sally’s Hot & Sour Soup recipe -in the foreground you can see the the ingredients used in the soup- sichuan pepper, dried wood ear mushrooms & dried shitake mushrooms & Chinese style knife all purchased at our local Asian grocers.
Sally Ives Hot & Sour Soup
Cooking Oil 20 schichuan peppercorns 1 - 2 Spring onions finely chopped A few slices of ginger a few dried shitake mushrooms soaked, strained, stems removed (keep the soaking water) optional - a few dried black fungus/wood ears, soaked, strained & thinly sliced 400g fresh, frozen or bottled tomatoes roughly chopped 2- 3 tbs soy sauce 1 litre of stock/water include the mushroom straining water into this (you can use 1 tbs of stock paste & water) ground white pepper to taste Chinese black vinegar to taste Salt to taste 400g medium firm tofu sliced 2 eggs sesame oil fresh coriander & extra sliced spring onions to serve
Add Sichuan pepper to a dry wok & roast till it starts to smoke, add about 1 tablespoon of oil (Sally uses rice bran oil) allow the pepper to turn black. Turn off the heat. Add the ginger to the TM bowl & chop 3 secs, speed 7. Add Shitake mushrooms & chop 3 secs, speed 7, scrape down the TM bowl. Add the oil & Sichuan pepper along with the spring onions, shitake mushrooms & wood ear mushrooms & cook for 3 mins, varoma temperature, reverse, speed 1. Add the tomatoes & soy sauce & cook for 5 mins, 100 degrees, reverse, speed 1. Add the liquid/stock & black vinegar & white pepper to taste keep adding & then tasting until you are happy with the flavour. Mix cornflour with a little water & add to the soup, bring it up to the boil again, 2 mins 100 degrees, reverse speed 1. Add simmering basket & place tofu into the basket & cook for 2 mins, 100 degrees, speed soft reverse. Remove tofu & basket & keep warm in a Thermoserver. Whisk the 2 eggs together in a bowl. Set the TM for 1 min, 100 degrees, reverse speed 2 & slowly pour in the egg mixture. Serve with the warm tofu placed into each bowl & pour hot soup on top & garnish with spring onion & or fresh coriander.