In the Mix Cookbook

A Bit of Mad Scientist Thermomixing with Dry Ice!!

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We have just finished our studio lighting section of our photography course at TAFE & needed to arrange some photo shoots that we set up by ourselves to use lightning in a dramatic way. Well I had the idea that I wanted to make my favourite sorbet from the In the Mix Cookbook that uses dry ice – The dry ice not only creates a bit of theatre but also gives the sorbet a slightly fizzy taste in your mouth enhancing the sorbet experience even more 🙂

It was nerve raking setting up all the lighting etc plus everything up to make the sorbet & then even more so making the sorbet in front of some of my classmates, but then it was really fun & delicious, I got lost in the drama of the dry ice!! And somehow I ended up with over 200 photos!! I I have decided to use the photos for a bit of self promo for the latest Thermomix reward trip to Las Vegas & the Grand Canyon. I have to get all my sales in by June 30 to count for this amazing trip. I was so close at the end of May so I have decided to get it a good crack, while hopefully giving my customers & friends a good crack up of a laugh at my funny photos!

VEGAS

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8 FOR VEGAS

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Arwen vegas

Thanks to all my amazing customers & friends, I have made it to the Thermomix reward trip to Las Vegas & The Grand Canyon.

It’s so exciting that so many awesome new customers have started their amazing Thermomix journey over the last month or they are just about to start 🙂

 

 

Chlorophyll Paste

Chlorophyll Paste – A recipe by Tom Cockerill, Entropy Restaurant – Link to the recipe is here. This recipe is in the first In the Mix Cookbook. I was inspired to make this after attending Spa Chef Sam Gowing‘s  Food as Medicine Cooking Class in Melbourne where I saw Dani Valent herself make this for us & we had a taste too. You can add the paste to scrambled eggs or pasta dough to get a gorgeous vibrant green colour.

The first step is to make 500g of ice into “snow” by using the turbo a few times. place ice into a large bowl to one side.

 

After heating the 750 mills of water to 70 degrees we add a truckload of greens to the TM bowl – 250g of baby spinach & up to 150g grams of green herbs – I had heaps of parsley & mint in my garden.

 

*Then blitz up the greens with the water for 6mins on 70 degrees, speed 10. Then pour it quickly into the bowl of ice.

 

you normally strain through muslin cloth – I used 2 nut bags for the straining, it’s best to drain it overnight.

 

The pulp is then put into ice cube trays int the freezer – that is if like me you like to use it in your green smoothies?

 

Then when you are making a smoothie add 1 or 2 cubes of frozen chlorophyll paste for an extra dose of green goodness – Dani advised that even 1 cube added to a glass of water mid afternoon can give you an instant green pick me up.

 

  • This recipe was written for the TM31 you have to adjust it for the Thermomix model 5 to 6 mins, 70 degrees speed 6 & then blitz at speed 10 afterwards for 30 secs or until smooth.