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?!
This is the first recipe I posted on the Thermomix recipe community & I started with a Thermie Green theme, all my recipes were the colour green!! I love this recipe because it is so quick & easy. And we normally have a lot of silver beet in the garden to use up. My mum used to make a version of this recipe when I was little, she made it with a wholemeal pastry though & steamed the silver beet first. Oh & my first Thermomix you tube video is of me making this recipe – it’s a bit embarrassing!
Heat oven to 180 degrees (for fan forced) - 200 degrees.
Place Parmesan cheese into TM bowl process for 5 seconds on speed 10. Set cheese aside.
Add garlic clove process for 3 seconds on speed 7.
Add spinach leaves or silverbeet leaves, cream cheese, eggs, salt & pepper & dill (if using) process for 5 seconds on speed 7. You may need to scape down the sides of the bowl & repeat.
Pour mixture into greased quiche dish.
Sprinkle with reserved parmesan cheese.
Bake for 20 - 25 until lightly brown on top.
You can always put this mix on top of your favourite pastry or mountain bread - it also is a great filling for mini quiche.
Or Biscuite' Fromage Perfect for unexpected guests Great to serve with drinks & nibbles
Ingredients
125g cheddar cheese cubed
60g parmesan cheese cubed
250g plain flour
2 tbs self raising flour
¼ tsp cayenne pepper
125g cold butter cubed
1 tbs lemon juice
black sesame seeds (optional)
Instructions
Place both cheeses into the TM bowl & chop for 5 secs on speed 9.
Add the flours, cayenne pepper & butter & chop for another 5 secs speed 9.
Add lemon juice & mix for another 10 secs speed 4.
Roll into a long log shape approx 38cm long & wrap with glad wrap - place in the fridge for at least 3 hrs (or in the freezer if using in further down the track.)
Heat the oven to 180 degrees. Slice off rounds about 5mm thick & place onto baking paper (sprinkle seeds on top if using), bake for 15 mins or until lightly brown.
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
Heat milk for 20 mins/90 degrees/speed 2.
Add the vinegar & stir for 1 min/speed 2.
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.
Rinse the ball off whey in the nut milk bag under some fresh water.
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.
You can then cut your paneer into pieces ready to use in the curry recipe.
Place all the dry spices & plain flour into the bowl & dry roast 3 mins/Varoma/speed 1.
Allow to cool for about 5mins & then mill for 1 min/speed 9.
Add garlic, onion (& any optional fresh spices) chop for 3 secs/speed 7.
Add oil & saute' 3 mins/Varoma/speed 1.
Add tomatoes, dates, sweet potato, salt & pepper (& cauliflower if using) cook for 3 mins/100 degrees/reverse/soft speed.
Add remaining veggies & cook for 15 mins/100 degrees/soft speed.
Gently fold in the paneer & garnish with fresh coriander & mint.
Serve with steamed rice, freshly made rotis & apricot chutney.
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