I’m so excited about this new 28 Day Challenge that will help all our Thermomix customers get the most out of their amazing Thermomix!! I started the Everyday Challenge on Sun 16th Sept so I will be updating this post and instagram with photos of all the recipes I am cooking on the challenge. I will also be doing live videos on my facebook page for every recipe to help you with the inspiration. You can start the 28 day challenge at anytime and there are 3 to choose from : The Everyday Challenge, The Gluten Free Challenge and The Cost Saving Challenge.
Please feel free to ask me any questions you may have & use the #28dayslovemythermomix when you post your own photos on social media to be in the running for some great prizes!! DO YOU ACCEPT THE CHALLENGE?!! DO IT!! DO IT!!
Sign up for the challenge here & you will be emailed an ebook with links to all the recipes for the 28 days. Register on cookidoo for the 30 day free trial to access the recipes on cookidoo.
Sun 16th – Preparation recipes are Homemade Butter, Vegetable Stock Paste & Creamy Tomato, Salami Fettuccine.
Vegetable Stock Paste
Creamy Tomato, Salami Fettuccine (I used chorizo instead).
DAY 2 Zucchini Slice
Day 3 Black Bean Tomato Soup with Lime Coriander Cream
Day 4: Carrot, Feta & Mint Salad.
Day 5: A choice of smoothie – Daily Green Juice, Apple Pie Smoothie & Ruby Glow Smoothie
Day 5 : Automated custard recipe I made half vanilla & half chocolate using dark chocolate instead of cocoa
Day 6 Fakeaway Chicken in Yoghurt with boiled rice (homemade automated yoghurt also pictured not included in the challenge)
Day 7: Pie day I choose Gluten Free Chicken & Leek Pie
Day 8: Souffle’ Omelette with Hot Smoked Salmon and Kewpie Wasabi Mayo
Day 8: Coconut & Beetroot Balls
Day 9: Chicken & Corn Soup
Day 10 Pizza Dough & Tomato Pasta Sauce
Day 11 Pumpkin & Bacon Risotto (I roasted my pumpkin & bacon & added it to the risotto)
Day 12 the challenge was to find a recipe on the USA Cookidoo to make, I choose Beef Chili with Red Rice & Guacamole.
Day 13: Asian Chicken Noodle Salad
Day 13: Citrus Margarita
Day 14: American-style Pancakes
Day 14: Lasagne Bolognese (I made my own fresh pasta too YUM)
Day 14: Herb & Garlic Pull-apart Bread
Day 15: Pumpkin Pie Porridge
Day 15: Aussie Potato Salad
Day 16: Chicken & Pesto Risoni
Day 17: Chilli Beef with Lemon Feta
Day 18: Fruit & Nut Muesli
Day 19: Rough Puff Pastry and Salmon En Croute
Day 20: Turkey Burgers with Caramelised onions & capsicum
Day 21: Layered Chicken Dinner
Day 21: Layered Chicken Dinner
Day 22: Seafood con arroz
Day 23: Healthy Chocolate Mousse
Day 24: Choose a recipe from the UK Cookidoo I chose Lemon Drizzle Madelines
Hooray for truffle season!! I am in love with truffles, the aroma makes my head spin & my taste buds salivate. So what should you do with your truffle to get the most out of it? I just love truffle infused eggs for making the most delicious & decadent scrambled egg, it’s actually one of the only scrambled egg recipes I really enjoy 🙂
To infuse the eggs, place them together with the truffle in the fridge in a large glass jar with a lid & some paper towel. you should change the paper towel every day or so. I love this job because you get to smell the truffle again!! Aromatherapy to the max!! Truffles also go well with fresh pasta & I love making truffle butter to just simply spread on a piece of toasted sourdough bread!! This year i used some of my truffle infused eggs to make a steamed omelette!! Only the best omelette I’ve ever eaten!!
A few of the recipes I made this year are from The Truffle Cookbook. (The launch lunch of this cookbook is definitely in my top 3 meals of my life!! It was a truffle feast where I went into a truffle induced coma & had truffle oozing from my pores for the next day!!) I buy the 2nd’s truffles to keep the cost down & thankfully this year there was a 15% special due to them having such a good season!! Happy Days for me!! This truffle cost me $100 delivered (delivery was $20).
Scrambled eggs with truffle infused eggs & truffle butter.
So why would you make your own butter? It tastes so good!! You can save money & you also get buttermilk to cook with as well!
I love to use Ashgrove Cream. There are lots of places around Tassie where you can buy it in 2 litre bottles. Always use the best quality you can get, pure cream & not low fat cream.
Yes you start with cream, I normally do a litre at a time but you don’t have to do that is you are just starting out & you can always make another batch straight after making the first batch.
You insert the butterfly whisk & take it up to speed 4 (which of course you are not allowed to go higher than speed 4 with the butterfly in) & you will have whipped cream in about 20 secs depending on how fresh your cream is.
Whip it for a bit longer & then you have butter!!
And buttermilk!! remove the butterfly whisk & set aside.
Insert the basket
Time to strain off the buttermilk. Set it aside for some yummy baking. Cover the strained butter with cold water & rinse a few times – saving the first lot of rinsing water to put into soups. It is your choice how many time you rinse. It has been said the more you rinse it the longer it will keep.
My friend’s hubby makes these awesome butter paddles or you can use your clean cold hands to remove all the last of the rinsing water.
Then it’s time to put the butterfly whisk back in & add salt, I love salt but it also helps to preserve the butter. you can also add a non flavoured oil about 100g at this point if you want to have spreadable butter. Whip it up! it gives you that texture of buttercream icing mmmm.
After scraping out the bowl you may need to do what i call the “blade fling” put the bowl back into the Thermomix & if you have the butterfly on only go to speed 4 for about 1 sec.
And now the rest of the mix has been flung to the sides of the bowl making it easier to scrape out. Extra Tip – time to “flavour save” don’t wash the bowl & you can make something that has butter in the recipe straight away- a cake or a soup – this means you don’t waste a drop of butter & less washing up!
Then I like to store my butter in this butter dish my Mum gave me – how cool is that?
What is the best thing to do with your homemade butter? Spread it on something delicious some freshly made bread or crumpets – you can also freeze some of it to use later.
While driving home from our Food Styling Photography course, we were talking about the sunrise on the Tessellated Pavements & Ellie said it was one of the most iconic & photographed spots in Tassie. I said, why don’t we do a food shoot there?! And we decided to run with it big time. With only a couple of weeks left of sunrise capturing available at the Tessellated Pavements we needed to get cracking! I couldn’t help it, I wanted to change the words to the song “Breakfast at Tiffany’s” to Breakfast at Tessellated. So we had our theme tune sorted now lots of other things to organise.
Our mission: To set up a beautiful delicious breakfast using Tasmanian produce, in time to capture the sunrise reflection on the tessellated pavement – Food photography for “posh ladies” – table for 4.
Props: I had seen the perfect trestle table that I just had to have but it wouldn’t fit in my small car! I wanted to take my wooden dining chairs too. We had a carafe, my Nana’s tea cups & saucers, napkins, table runner, vase & foliage, glasses & champagne flutes, candles & candelabra.
Sunday early evening scout out: We realised that it was a fair 5 min walk to the Tessellated Pavement from the carpark & it included stairs. So we needed to take a little as possible to make a maximum of 2 trips each. There was a perfect spot with a log up out of the way & this would make perfect seats for us so no chairs needed. Ellie had some old fence palings & I brought my husband’s workshop wooden horses to act as the legs for our portable table. We styled it up the night before at Ellie’s house (thankfully she leaves only 5 mins drive away).
I set the alarm for 5.30am but woke up at 4, we had packed everything the night before & only had a couple of last min things to prepare before we left. Lucky we remembered the torch!! We had 1 person that did 2 trips & everyone else did 1. We got to work setting up our camera’s Taking photos while setting up the table & styling the food. Our photography teacher from TAFE even showed up!
Well we thought it was well worth the effort, I have learnt a lot, (what to do & what not to do), an amazing few hours enjoying the sunrise & serenity not to mention the awesome company, delicious local food & drinks. How on earth will we be able to top this?!
I was so excited to put on a special class for Christmas with my friends, we had 30 guests for a Christmas sit down meal & it was all made in the Thermomix – we demonstrated how most the dishes were made & gave all guests a take home recipe booklet & edible gift pack. I collected fresh herbs & foliage from my friends & my Mum’s garden to help decorate the tables.
We spent weeks testing recipes & working on the menu. So much thought & effort, planning every detail. On the day of the class the venue we had booked to hold the class had a mains pipe burst & they were without water!! Panic – what to do? We had so much food!! We didn’t want to disappoint our guests by having to cancel the class. Thankfully one of my customers Maree who was attending the class owns the cafe’ Venus & was able to save our bacon – almost quite literally! And we were still able to put on our event – phew!!
So we were down almost 1.5 hours of prep & decorating time & working in a smaller space. However as soon as guests started to arrive it was all smiles!!We served each guest a welcome Strawberry & Rosewater Mocktail.
We were in such a rush I didn’t get to take a photo of our plated trio of dips which included my absolute favourite Thermie Green Avocado Dip & Beetroot Hummus with Dukkah & Cream Cheese, Lemon & Herb Dip on cucumber rounds with smoked salmon. We served these with my Christmas Spinach & Cheese Grissini plus Chia & Quinoa Crisps.
The main event was the Steamed Turkey Roulade stuffed with Roasted Rhubarb, Hazelnuts & Garlic Sage Butter, steamed pink eyes & garden greens with Cauliflower & Beetroot Salad with Egg Free Garlic Aioli & Turkey Skin Butter. (Check out Dani Valent’s butter video.)
Our trio of Christmas desserts were Arwen’s Black Forest Trifle, Sue’s Mini Pavs with Smolt’s Lemon Curd & Our awesome Christmas Profiteroles filled with Charlie’s Special Fruit Mince & Vanilla Bean and Brandy Crème Patisserie.
Everyone said they loved the class & asked if we were available to cater for them on Christmas day! As guests left with bellies full & inspiration high -they took their free gift from Chef Ellie Emmett The Real Food for Kids Cookbook calendar & helped themselves to fresh bay leaves & herbs as well as rhubarb from my garden.
It has been wonderful hearing how people have been trying our recipes at home & enjoying them again. I feel so privileged to share my passion for Thermomix cooking & fresh produce, I can’t wait till our next inspiring cooking session!