The Real Food for Kids Cookbook

Taste of Tasmania Inspire Cooking Demos

We had already been booked in for 2 days for a 1 hr cooking demo each day at the Taste Theatre, then just a couple of days before hand we were asked to do another demo on The Taste of Tasmania opening day – Mon 28th Dec.

So to keep it easy & simple we decided on my soda water scones, rhubarb & raspberry jam, whipped cream, homemade butter & lemon butter. Well it went down a treat, what a perfect way to use local produce that is in season!

Day 2 was Charlie’s roti, apricot chutney & her paneer curry all completely made from scratch.

Day 3 we had my friend & local Chef Ellie Emmett promoting her latest cookbook the Real Food for Kids Cookbook with her 2 gorgeous daughters who made fresh pasta with a fresh tomato sauce & I made my pesto, pumpkin & chickpea scrolls.

We had an absolute ball over the 3 sessions & everyone enjoyed the delicious food.

Of course as it was our last session we had to celebrate & stayed on at The Taste to try some of the delicious food on offer.

What a perfect way to end an awesome year with amazing friends, delicious food & fun!

Curry

Paneer & Vegetable Curry
Author: 
Recipe type: Curry
Cuisine: Indian
 
Ingredients
  • 2 litres milk
  • 3 tbs apple cider vinegar
  • ½ tsp chilli powder (or 1 fresh chilli)
  • 1 tbs cumin seeds
  • 1 tbs coriander seeds
  • 1 ts ground ginger (or fresh ginger)
  • ½ tsp turmeric (or fresh turmeric)
  • 3 cardamon pods
  • ½ cinnamon quill
  • 6 whole black peppercorns
  • 1 tbs flour
  • 2 garlic cloves
  • 1 onion cut in half
  • 20g olive oil
  • 400g canned tomatoes
  • 40g pitted dates (optional)
  • 1 tbs of TMX veggie stock paste
  • 400g sweet potato cut into 3cm cubes
  • 500g mix of other green vegetables in season - zucchini, beans, peas, broccoli or cauliflower.
  • Salt & pepper to taste
  • 3 tbs fresh coriander chopped to garnish
  • 2 tbs fresh mint leaves chopped to garnish
Instructions
  1. Heat milk for 20 mins/90 degrees/speed 2.
  2. Add the vinegar & stir for 1 min/speed 2.
  3. Place a nut milk bag into the simmering basket into a clean sink or container and pour in the contents of the TM bowl to drain the curds from the whey.
  4. Rinse the ball off whey in the nut milk bag under some fresh water.
  5. Place this ball still in the bag & simmering basket into a container into the fridge with a weight on top to allow all the excess liquid to drain out. making sure the drained liquid will not be in contact with the whey. It is best to do this over night or for a few hours.
  6. You can then cut your paneer into pieces ready to use in the curry recipe.
  7. Place all the dry spices & plain flour into the bowl & dry roast 3 mins/Varoma/speed 1.
  8. Allow to cool for about 5mins & then mill for 1 min/speed 9.
  9. Add garlic, onion (& any optional fresh spices) chop for 3 secs/speed 7.
  10. Add oil & saute' 3 mins/Varoma/speed 1.
  11. Add tomatoes, dates, sweet potato, salt & pepper (& cauliflower if using) cook for 3 mins/100 degrees/reverse/soft speed.
  12. Add remaining veggies & cook for 15 mins/100 degrees/soft speed.
  13. Gently fold in the paneer & garnish with fresh coriander & mint.
  14. Serve with steamed rice, freshly made rotis & apricot chutney.

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INSPIRE Christmas Cooking Class

INSPIRE Christmas Cooking Class

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.

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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.

 

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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!