I am so very lucky & grateful to have won the Burch & Purchese VIP competition. I am a huge fan of Darren & Cath’s recipes & virtual cooking classes, and I have all their signed cookbooks too. My VIP status is for 3 months so I will be posting about all the perks as they happen. I am so excited to be the very first B&P VIP. I also decided it was a great opportunity to do a cookbook challenge & cook as many things as I can from all of Darren Purchese’s cookbooks & cooking classes. YUM!!
Update: I have had my VIP status extended for an extra couple of weeks and that gave me the extra time I need to complete cooking the entire Chefs Eat Breakfast Too & the Chefs Eat Toasties Too cookbooks. WOW What an epic & delicious few months it has been & I have loved it all! (I have also included pictures from recipes I cooked before the my Cookbook Challenge with a * & any recipes I complete after the challenge with **)
I attended Darren’s online pavlova class & decided to make his Gin & Tonic Pavlova recipe to celebrate my win!!
B&P Dessert Bar for our family dinner birthday celebrations.
Chefs Eat Breakfast Too Brunch – I hosted this brunch for 11 of my friends as it was going to be my last day as B&PVIP. However I was extended 1 extra month. As well as the lemon curd basque cheesecake I made the Berry Smoothie Bowl, Mexican Baked Eggs with Pico De Gallo & Guacamole, Scuba’s Sweet Potato Hash Browns, Chocolate Stressel Brioche, Strawberry Cheesecake Brioche & Coffee & Cacao Maple Granola Clusters to take home. I also served Chicken Liver Parfait with Lavosh.
Mini Berry Smoothie Bowls served at the brunch
COOK WITH DARREN
Basque Cheesecake with Lemon Curd
Cacio e Pepe following Darren’s Instagram live cook a long
CHEFS EAT BREAKFAST TOO
I have to agree with Darren that Breakfast is one of the best meals of the day & that is why I love this cookbook so much. Lots of delicious recipes suitable for any occasion – plus check out the matching Spotify playlist too, there is one for each of the Chefs Eat Cookbooks!
Red Velvet Muffins with Fresh As Strawberry Icing Mix & Freeze Dried Strawberries (I was gifted those products in my July VIP hamper)
Honey Baked Granola
Buttermilk Pancakes with Lemon & Blueberries
Mexican-Style Baked Eggs with Pico de Gallo & Guacamole
Chocolate & Orange Marmalade Grilled Croissant
Double Eggy Bread with Shaved Ham & Mustard
Hot Cross Buns (#B&P*VIP)
Sausage & Egg Muffin (including homemade English muffin)
Green Smoothie Bowl
Chicken & Egg Rice Bowl
Toasted Breakfast Burrito with Scrambled Egg & Avocado
Lightly Fried Egg with Mushrooms, White Anchovies & Crispy Kale
Deep-fried Eggs with Green Sambal
Breakfast Tacos
Coffee & Cacao Maple Granola Clusters
Thai-style Omelette
Almond Bircher Muesli
Avocado & Vegemite Toast
Coconut, Quinoa & White Chocolate Chip Cookies
Chocolate & Vanilla Glazed Doughnuts
Papaya Smoothie Bowl with Chia
Crumpets
Spiced Lamb Pizza with Fried Egg Hummus & Lemon
Berry Smoothie Bowl
Soft Boiled Eggs with Anchovy Toast
Chicken Congee with Crispy Doughnuts
Perfect Classic Omelette (mine isn’t so perfect)
Coconut, Turmeric & Ginger Porridge with Passionfruit & Banana
Afghani Eggs
Breakfast Quiche
Thai Style Tartare with Fried Egg (I used Venison instead of Beef)
Mushroom Quesadilla using Darrens homemade Corn Tortilla recipe
Fruit & Nut Breakfast Bars
Almond, Pear & Chocolate Croissant
Quinoa Porridge with Peanut Butter Banana & Coconut
Breakfast Pizza
Mushroom, Ham & Eggs Benedict
Filo-wrapped Fried Egg
Green Eggs & Ham with Tomato & Fresh Mozzarella (served with my homemade olive bread)
Quinoa, Mushroom & Soy Bowl with Crispy Fried Egg
Thick Pork Katsu Sando
Scuba’s Sweet Potato Hash Browns
Chocolate Canelés
Emma’s Tea Spot Sausage Buttie
Chocolate Streusel Brioche
Chocolate, Yoghurt & Lemon Cornflake Tarts
Strawberry Cheesecake Brioche
Ruby Chocolate Chip Cookies *
Anytime Waffles with Bacon and Maple Syrup *
CHEFS EAT TOASTIES TOO
Toasted Baguette with Scrambled Egg & Harissa
Olive Oil Toast with White Chocolate, Caviar & Champagne
Roasted Cauliflower Cheese Jaffle with Fresh Truffle
Curried Crayfish Roll with Mango Chutney & Potato Chips
Wow these crazy times we live in at the moment have seen some terrible things happen but also some inventive and amazing things too. So I love this idea that Chef Charlie Carrington and his team came up with to have Masterclasses with 3 recipes a week and each week will be a different country’s cuisine. If you are lucky enough to live in Melbourne you can order the box of ingredients for the week and then cook along at home while you watch the YouTube Atlas Masterclass If we can’t travel the world right now we may as well taste it in our own kitchens. I have been doing the DIY version and having to make up parts of the recipes myself as some of the ingredients boxes includes parts of the recipes already completed like the spice mixes, pickles or sauces. This really has been a delicious journey so far and I am definitely along for the culinary trip around the world with Charlie & his team. I’m so grateful to be able to join in and already have been introduced to some new recipes, ingredients and spices to make & taste.
Week 1: Vietnam
Howdy, Arwen Fish Cake, Cucumber Salad with Bean Sprouts (I was missing bean sprouts) YUM!!Chicken, Rice, Egg and Peanut Crumble – So Delicious!!Mushroom Pho – so nourishing!
Buckwheat Noodles, Chicken Mince & Red Kimchi – So good, I used my homemade kimchi & smoked tofu YUM!!Beef BulgogiMushroom Bibimbap Egg & Seaweed
Week 4: Mexico
Chicken TamalesPulled Pork TacosPumpkin and Black Bean Enchiladas
Week 5: Peru
Papas a la HuacainaLomo SaltadoSmoked Cauliflower, Quinoa Salad and Ocopa Sauce
Week 6: France
Chicken CassouletBeef BourguignonClassic French Onion Soup
Week 7 Brazil
Sausage FeijoadaCarne ChurrascoVatapa Pumpkin
Week 8 Thailand
Satay ChickenPad Kra Pao Moo – Pork Loin Stir Fry with Green BeansPad See Ew -Mushroom, Noodles & Chinese Broccoli
Week 9: China
Kung Pow ChickenPork belly
Week 10 America
Fried Chicken with Mac & CheeseSmoked Beef Brisket (I bought mine from The Wood Fiery Red Head) Slaw, Dill Potatoes and BBQ SauceAll American Chilli with Chopped Salad
Lemon Marinated Chicken with Caramelised Onion & Olive Sauce and Cous CousLamb Kofta, Tomato Sauce and Moroccan Carrot SaladVegetable Tagine
Week 18: Portugal
Peri Peri Chicken, Rice, Cabbage & Fennel SaladPeri Peri Chicken Rice Cabbage & Fennel SaladSalted Blue Grenadier with Potato Salad Egg & Olive SauceCaldo Verde Kale Soup with Crumbed Cabbage & Egg
Week 19: Britian
English Chicken Roast with Sautéed Vegetables and GravyBangers & MashMushroom & Leek Shepherd’s Pie
Week 20: Italy
Chicken Milanese with Crushed Potatoes and PeperonataPorchetta with Fennel and Radicchio and Orange SaladMushroom Ragu with (homemade) Fettuccine and Sautéed Silver Beet
Week 21: Japan
Chicken Teriyaki (homemade) Udon Noodles with Daikon SaladBeef Tataki with Cucumber Wakame Salad and Ponzu SauceMushroom Okonomiyaki
Week 22: Columbia
Colombian Chicken Rice Sofrito and Blistered BeansPulled Pork Patacones with Orange and Coriander SaladArepa Butternut Squash with Black Beans and Salsa
Week 23: Taiwan
Three Cup Chicken with Ginger Basil and RiceBraised Pork Belly with Rice and 5 Spice VegetablesCold Noodle Salad with Egg, Sesame Dressing and Vegetables
Week 24: Indonesia
Satay Chicken Skewers with Rice & Pineapple SambalBeef Rendang with Roti and Cucumber SaladMei Goreng with Tofu and Crispy Egg
Week 25: Croatia
Paprika Chicken with Gnocchi and Mustard SauceCevapi Sausage with Red Capsicum Sauce, Potato and DillStuffed Cabbage Roll with Beetroot Butter, Fennel and Dill Salad
Week 26: Singapore
Hainanese Chicken Rice with Chinese Broccoli and Ginger & Spring Onion SauceGrilled Pork Chop with Black Pepper Sauce and Singapore NoodlesCauliflower & Potato Biryani with Almond Mint & Tomato
Week 27: Sri Lanka
Chicken Curry with Coconut Sambal, Silverbeet and RiceLamb Chops with Devilled Cashews & Kottu RotiEgg Hopper Dahl with Green Coconut Sambal & Chai
Week 28: Germany
Chicken Schnitzel with Mustard Mash and Zucchini Asparagus & Dill SaladCheese Kransky with Curry Wurst Sauce and Onion Cabbage & Apple Salad served with a (homemade) PretzelSmoked Pork Hock with Potato Rosti and Apple Slaw
Week 29: Egypt
Grilled Chicken and Spiced Rice
Week 30: We are back in France
Thyme Roasted Chicken with Lentils & Goats Cheese SaladSteak & Frites with Cafe de Paris Butter & AsparagusTuna Nicoise Salad with Olive & Caper Vinaigrette
Week 31: We are Back in Mexico
Yucatan Chicken with Black Beans Rice and Pineapple SalsaCarne Asada Tacos with Tomato Salsa and Mexican Chopped SaladBlack Bean & Corn Quesadillas with Guacamole
Favourites
Chicken Burrito with Rice, Beans & Red Tomato Salsa
Week 32: We are back in Vietnam
Ginger Caramel Chicken with Lime & Chilli PeanutsBun Cha Pork Meatballs with Vermicelli Noodles & Vietnamese MintBahn Xeo with Tofu Mushrooms and Pea Tendrils
Week 33: We are back in India
Butter Chicken with Chaat Masala Almonds & Basmati RiceSeekh Lamb Kebab with Roti & Mint & Yoghurt ChutneyRajma Chawal Paneer Date & Tamarind Chutney and Diwali Sweets
Week 34: We are back in Lebanon
Za’atar Flatbread with Chicken Feta & Pomegranate DressingSpiced Lamb with Muhammara Pickled Onion and TurnipFalafel with Turnip Pickles Hummus and (homemade) Pita
Week 35 We are back in the USA for Thanksgiving
Thanksgiving Chicken & All The TrimmingsI added some extra roast veggies too!!Classic Beef Burger with a (homemade) Potato Bun, Lettuce, Tomato, Special Sauce & Fries.Baked Beans with Corn Cakes and Tomato Peach & Ricotta Salad
Week 36: Southern Italy
Roast Chicken, Sweet & Sour OnionsPork & Fennel Sausage Orecchiette with PangrattatoBruschetta Three Ways
Week 37: We are back in Thailand
Chicken Red Curry with Lychees Zucchini & Thai BasilCrispy Pork with Chilli Jam & (homemade) NoodlesCrispy Tofu in Three Flavoured Sauce
Week 38: Back to Peru
Tuna Ceviche with Sweet Potato & Leche De TigreGrilled Chicken with Fries Salsa Criolla & Aji AmarilloRoasted Pumpkin Rainbow Salad with Ocopa Sauce
Grilled Pork Skewers with Raw Vegetables & Chilli Dipping Sauce
Stir Fried Basil & Chilli Tofu with Rice Noodles & Bok Choy
We are back in Italy
Pork Milanese with Shaved Cabbage Salad
Chicken in Red Cacciatore Sauce with Polenta & Gremolata
Pesto with Fresh Pasta, Cauliflower, Broccoli & Chilli
Indonesia
Lemongrass Marinated Pork with Stir Fried Rice
Spiced Chicken “Nasi Lamek” with Coconut Rice with Broccolini & Peanuts
Tofu Mei Goreng with Homemade Egg Noodles
Great Britain
English Roast Chicken with Roast Vegetables & Sage Breadcrumbs
Bangers & Mash with Mustard & Onion Cream Sauce
Lentil Shepherds Pie with Roasted Broccoli
Morocco – (I actually got to use a real Atlas Masterclass while I visited my sister in New Castle)
Spiced Honey Chicken with Orange & Herb Salad
Lamb Tagine with Almond, Pear & Couscous
Fragrant Seven Vegetables with Spiced Couscous
We are back in China (& I got to try another real Atlas masterclass box at my sister’s house in New Castle)
Chicken Lettuce Cups with vegetables, Water Chestnuts & Hoisin
Sweet & Sour Pork with Noodles & Sauteed Vegetables
Sichuan Tofu in Mapo Sauce with Mushrooms & Bok Choy (My 3 year old nephew was very interested in me taking photos of the food – you can just see his sleeve on the edge of the photo LOL)
We are Back in India (& I’m back home again DIY the Atlas masterclasses again. The structure of the classes have changed to offer more options for each country each week. 6 options, 3 of which are vegetarian. I couldn’t help make 5 of the recipes this week but will try to stick to 3 recipes a week from each country)
Spiced Chicken Naan Wrap with Chickpeas & Mint Yoghurt (I made my own Naan & Garam Masala)
Lamb Keema
Pork Vindaloo
Butternut Dahl with Tempered Spices & Homemade Garlic Naan
Cauliflower & Broccoli Pakora with Coriander Yoghurt
We are back in Lebanon
Beef “Kafta” Meatballs with Tabbouleh, Hummus & Flatbread
Cookidoo has thousands of triple tested recipes & for most of them you can change them to suit your taste & pantry/fridge. (The exception are the high heat functions recipes for sugar work & saute’ recipes.) There are 20 different countries on cookidoo too. If you need some help with cookidoo contact your consultant. It’s one of the best things about the Thermomix TM6 is that via wifi you can search directly on cookidoo on your TM6 screen & start cooking straight away with a guided recipe.
Linguine with Lemon & Prosciutto – I made my own fresh pasta dough with the Thermomix & made it into fettuccine & left out the capers.
It’s the most delicious time of the year if you have a veggie garden or have friends with a veggie garden. You can not ever beat the taste of a fresh home grown tomato. It almost seems a crime to cook with them.
Zucchinis are growing at a rapid rate too -So it is very necessary to make Zucchini Slice too!!
Howdy, Arwen
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