I do love a fritatta, you can put any veg & eat it for any meal, but to make it pretty special smoked salmon is the best ingredient to use!! Here is my Smoked Salmon Fritatta recipe if you want to give it a go?
One must always start the day with a good breakfast; my favourite breakfast at the moment is slow cooked eggs, place eggs into the simmering basket & cover with water, cook for 60 mins, at 60 degrees, speed 4. And my favourite indulgent accompaniments are smoked salmon, avocado & hollandaise sauce (I used the guided recipe on the Thermomix model 5, making sure I use cold butter). I also made fresh orange juice (using the guided recipe too) it’s just orange flesh, water & ice. Our breakfast table cloth & cutlery were my nanas so they are really special. The napkins were a Christmas gift from one of my friends.
This year we had the hottest Hobart Christmas Day on record!! We had already arranged our Christmas menu to have a French inspired menu (because of my trip to Paris this year) We all like to contribute & take it in turns hosting. This year it was at my sister’s house. We all live very close, only 5 mins down the road from each other, which is very handy.
Useless fact: This is the first year that all 3 households have owned a Thermomix!! Mum brought lots of veggies & herbs from her garden. My brother & mum got to work deshelling the broad beans & chopping up the scarlet runner beans.
For starters mum had made her smoked salmon rounds on cucumber & homegrown raddish.
My sister had set the table, I wasn’t sure about the noddy table cloth but Christmas is about family & food, not about food styling lol!! She also made our family favourite dip a tradition for each year the Thermie Green Avocado Dip. Everyone brought a cheese & mum also brought quince paste. And I made the oat biscuits from In the Mix 2 to go with the cheeses.
I made the baguettes fresh that morning!! I instructed mum to tear them up just like they do in Paris!
I made my fennel & pink grapefruit salad.
For mains we had 2 Thermomix cooking steamed salmon with dill & garden veg served with the decadent gratin dauphinois (potato bake) my sister made.
We were so full & hot we didn’t even have the Christmas puddings made by my friend Nat & I on our Christmas cooking day. We did eat something for dessert but I can’t remember what it was!! What a wonderful day of feasting & family fun!!
Sorry if you are vegetarian, but I do love a good chicken liver pate’ – I haven’t yet made Heston’s meat fruit one like my friends have see previous post. This may well be the winning recipe. However more of an everyday delicious recipe that doesn’t take hours would be good to find.
Here is a picture of the basic recipe that you get with your Thermomix which is yummy, but I want it to be WOW!! The Devil of a cookbook is really good with a layer of port jelly on top. It’s a funny thing to want to photography as it’s not the prettiest looking food but a good challenge to style!
If you pardon the pun – I will keep you posted on my other tests!!
There is nothing like a bit of Christmas cooking to get you into the Christmas spirit and after out Inspire Christmas class I had to start thinking about my own Christmas cooking.
I always like to host an Xmas open morning tea for friends to drop in to – I had to make the Devil of a Cookbook 30 Sec Fruit Cake & one for a friend (It is a tradition I give him this Xmas cake every year now) Anyway for some unknown reason I managed to mess up the recipe that only has 3 ingredients!! I realised I had added too much flour & decided to add in some brandy & I always add some almonds in place of some of the fruit. Anyway I had so many compliments from guests asking for the recipe I had to admit it was a kind of made up/ mish mashed recipe 🙂
I had to make my friend Kel’s Speculaas Dutch spice biscuits – there is a recipe in the Devil of Cookbook too but here is Kel’s recipe if you would like to try them.
I also did some Christmas cooking with my friend Nat, we made a flat pack gingerbread house for Nat to take interstate to assemble with her family close to Christmas. We made the most delicious terrine from the festive flavour cookbook & Christmas puddings – (they make ALOT!!)
We made this delicious trifle at our recent INSPIRE Christmas cooking class
INSPIRED TRIFLE IDEAS:
This is a favourite recipe my friend’s Mum used to make for us. The original recipe used 2 packets of port wine jelly instead of using the cherry “juice” to make the jelly.
You may also like to add cherry liqueur to the jelly 🙂
There are so many different combos for a trifle, use any kind of fruit – fresh figs, pomegranate seeds, passionfruit, mango, berries, kiwi fruit, then make a jelly to go, with that fruit even a wine or sparkling wine jelly.
Match it with your style cake a plain sponge, or try chocolate, orange or pistachio.
Then flavour your custard to match or use a lemon or lime curd for something different.
Top with fresh whipped cream & something for a bit of crunch your favourite nuts, biscuits, toasted coconut, chocolate.
- Black Forest Trifle
- 1 chocolate cake or chocolate sponge
- 1 x 600g jar morello cherries, keep the liquid
- 2 teaspoons gelatine power
- 1000g cream
- 100g flaked almonds, lightly toasted or coconut flakes
- 50g dark chocolate, or to taste
- Chocolate Custard
- 1000g milk
- 100g Corn Flour
- 150g dark chocolate, good quality (add more to taste)
- 150g sugar, or to taste
- 4 eggs
- 2 teaspoons vanilla extract
- 40g unsalted butter
- Black Forest Trifle
- Heat 100g of the liquid from the cherry jar for 3 mins/100 degrees/speed 1, add the gelatin & mix for 5 secs/speed 5.
- Add the rest of the liquid & mix for another secs speed 5.
- Using a strainer pour into your chosen glass trifle container or individual glasses (8).
- You can either add the cherries now & place into the fridge to set or place the cake in to soak up the cherry jelly & place the cherries on top & into the fridge to set. In a clean TM bowl whip your cream with the butterfly around 20 - 30 secs /speed 3.5-Time will vary depending on how fresh your cream is. Place the cream to one side & without needing to clean the bowl, place all the custard ingredients to the bowl. Cook for 15 mins 90 degrees speed 4 or until thick.
- Pour the chocolate custard on top of the cherry jelly & cake. Place into the fridge. Once it has cooled completely spread the top of the custard with cream & sprinkle with almonds & grated dark chocolate & or toasted coconut flakes & fresh cherries. Can be made the day before, although the cream is best done on the day of serving.
- I like to use the sponge cake from the Devil of a Cookbook replacing use 40g of cornflour with cocoa powder.