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.
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.
Notes
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 sallypixies@hotmail.com.
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's original recipe is made using a wok not a Thermomix 🙂
Ingredients
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
Instructions
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.
Soak nuts over night or for 6 hours, in filtered water drain & rinse the nuts.
Place the nuts & vanilla bean into the TM bowl & chop for 30 secs on speed 10 (if you want a chocolate version you have the option to add your cacao nibs now too)
Add the filtered water, coconut oil, salt, cinnamon & nutmeg, blitz for 1 - 1.30 on speed 9 (turning the dial up slowly from speed 1 - 9)
Add the chia seeds & mix for 5 mins, 37 degrees, reverse, speed 3.5.
The mixture will still be quite liquid, transfer into serving containers & place into the fridge to set for approx 1.5 - 2 hrs.
To serve, sprinkle over fresh berries.
Notes
You might like to mix the cacao nibs in at the end instead to add a nice texture to the puddings. You might like to add a few dates, if you prefer a sweeter pudding.
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So many variations to try with your own favourite flavours
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