I was first introduced to the Basque Cheesecake by Dani Valent in 2018 after she came back from San Sebastián, Basque Country in Spain. I made so many of Basque Cheesecakes using Dani’s recipe and earned the title of Basque Cheesecake Queen by my friends and family.
In June 2021 when I won the competition to be the B&P VIP, I was first introduced to this amazing EPIC recipe by Darren Purchese with his online cheesecake class and ebook The addition of a surprise lemon curd disc in the centre and the inclusion of mascarpone in the cheesecake mixture have taken this Basque Cheesecake recipe to the next level – absolute heaven on earth. Since then, I have made well over 100 Lemon Curd Basque Cheesecakes and it is my accepted mission to serve Lemon Curd Basque Cheesecake to the world!!!
(I have added a couple of my own rustic tweaks to the recipe)
These cheesecakes have brought so much joy to so many people, converting people who don’t even like baked cheesecakes to team Lemon Curd Basque Cheesecake often declaring it to be the best cheesecake of their life!! It even got the nick name of BTS Cheesecake (see if you can guess what the BTS stands for lol!).
I prefer to serve mine at room temperature still a bit wobbly & oozy/gooey
Have you been “Basqued”? I love to surprise my favourite people, restaurants & cafes with “Random Acts of Basque Cheesecake” FYI I still have a long list of people & places to get to…. Who will be next to be Basqued??? There are still so many LCBC virgins out there
Yes, I know this recipe off by heart and could probably make it in my sleep or with my eyes closed
FYI It always pays to be prepared with frozen lemon curd discs – in case of LCBC emergencies
I have a Lemon Curd Basque Cheesecake Hotline you can call anytime 0400145 977 Saving the world one Lemon Curd Basque Cheesecake at a time….
Thanks for the donations of homegrown lemons to support my deliciousness mission!!!
Many years ago I gave my new customers the Thermomix 30 Day Challenge. Because it is my 10 year Thermoversary I wanted to revamp the challenge to bring it up to date to the new model TM6 & to give back to my awesome Thermomix customers as I share my favourite recipes & Thermomix tips & tricks. You can start the challenge at anytime. I will be starting on the 1st of November with facebook live videos everyday too.
DO YOU ACCEPT THE CHALLENGE? To try 1 new thing a day with the Thermomix, if you miss a day you can make it up on a different day & you can swap the days around if you need to as well. Over the 30 days we want to use all the parts of the Thermomix and as many functions as we can. These recipes are just suggestions so please adapt to suit your own eating style. I will also be introducing you to my favourite Thermoxers along the way too!!
Day 1: Vegetable Stock Paste
DAY 1: MONDAY Have you got some vegetable stock paste in the fridge? If not make some today or try a new stock you haven’t made before a chicken, mushroom or beef.
Today is the perfect day to practice your menu planning using cookidoo – including using the shopping list feature. (Please contact me if you need help with this. I do provided training at all my deliveries & cooking experiences too)
DAY 2: TUESDAY Have you tried steaming a whole chicken? You can simply place 1 litre of boiling water into the TM bowl & place the chicken into the varoma with any of your favourite flavours in & around the chicken. There are many great recipes for Hainanese Chicken Rice including the recipes by Jo Whitton in your Life Changing Food Cookbook. (This cookbook is also available as an App & it has a few of my food photos!!) Dani Valent has a wonderful video on steaming chicken & making a chicken stock with the bones which is something I do quite regularly. (I also add water to the bowl after making the dog food & whizz it up to clean the bowl to make a puppuccino for my dog Jet.)
DAY 3: WEDNESDAY Use any leftover steamed chicken breasts to make shredded chicken on reverse speed 4 for 2 secs. Use in salads sandwiches/wraps or soups. If you are vegetarian you might like to make the pulled jackfruit recipe. Use the chicken stock to make a soup or try Arwen’s Flu Fighter Chicken Soup.
Day 6: SATURDAY Weekend breakfast workshop: Try my favourite steamed omelette recipe or use the egg boiler mode for boiled eggs just the way you like them. Maybe you want to try the poached eggs with the blade cover recipe. And how about some hollandaise sauce to go with that?
Tandoori Curry Paste
Day 7: SUNDAY Tandoori Curry Paste – This is how I change the recipe: I like to heat up the whole spices in the Thermomix for 3 mins Varoma speed 1. Allow the spices to cool then mill the spices on speed 10 for 1 min. Set aside. Place the garlic & ginger into the TM bowl & chop for 5 secs speed 7. Scrape down the sides of the bowl add 50g of the oil & cook for 5 mins Varoma temperature speed 1. Allow to cool before adding all the remaining ingredients including the milled spices & whizz it all up for 30 secs speed 10 scrape down the sides of the bowl & repeat if needed. Store in 100g portions in the fridge for 1 month or in the freezer for longer.
Day 13: SATURDAY Bread workshop: Choose a bread or roll recipe from cookidoo or gluten free bread. My favourites are brioche, focaccia, tangzong bread Dani Valent’s Best Ever Bread Buns. Sophia’s Kitchen has amazing bread recipes too, the Artisan bread recipes is very popular.
Sous Vide Wallaby using the sous vide kangaroo with rosemary recipe on cookidoo.
Day 28: SUNDAY Try something new – Do something that scares you – maybe it’s converting your own recipe to the Thermomix or maybe you would like to try the sous vide mode if you havent tried it yet.
Day 30: Tuesday – This Basque Cheesecake recipe by Dani Valent is the best way to celebrate becoming a Thermomixing superstar!! Congratulations on completing my 30 Day Thermomixing challenge!! I hope you had delicious fun!! Or try Dani’s Chocolate Volcano recipe on cookidoo from the Entertaining with Dani Valent Cookbook.
Once you have your homemade Tandoori curry paste in your fridge or freezer you are fully prepared to make this curry in a hurry!! Watch my Youtube video here:
Cheats Easy Chicken Curry
Ingredients
100g Homemade Tandoori Curry Paste
100g Tomato Paste
400g Coconut Cream
500g – 1kg Chicken thighs cut into large cubes
Optional extra ingredients – Sweet potato peeled & cut into cubes 3cm cubes, handful of frozen peas, handful of spinach leaves, If you like it spicy add chopped fresh chilli to taste.
Place the Tandoori Curry Paste, Tomato Paste, Coconut Cream & Chicken into the TM bowl. (If you are using the sweet potato add it now too.) Cook for 20 mins 100 degrees reverse speed 1. Stop after 15 mins to add the frozen peas if you are using them. Stir in the spinach leaves at the end if you are using them. Serve with rice or cauliflower “rice”. Happy Thermomixing!!
💚 The Tandoori Curry Paste recipe is on Cookidoo. This is how I change the recipe: I like to heat up the whole spices in the Thermomix for 3 mins Varoma speed 1. Allow the spices to cool then mill the spices on speed 10 for 1 min. Set aside. Place the garlic & ginger into the TM bowl & chop for 5 secs speed 7. Scrape down the sides of the bowl add 50g of the oil & cook for 5 mins Varoma temperature speed. Allow to cool before adding all the remaining ingredients including the milled spices & whizz it all up for 30 secs speed 10 scrape down the sides of the bowl & repeat if needed. Store in 100g portions in the fridge for 1 month or in the freezer for longer.
Once you have your homemade Tandoori curry paste in your fridge or freezer you are fully prepared to make this curry in a hurry!!
Ingredients
100g Homemade Tandoori Curry Paste
100g Tomato Paste
400g Coconut Cream
500g - 1kg Chicken thighs cut into large cubes
Optional extra ingredients - Sweet potato peeled & cut into cubes 3cm cubes, handful of frozen peas, handful of spinach leaves.
Instructions
Place the Tandoori Curry Paste, Tomato Paste, Coconut Cream & Chicken into the TM bowl. (If you are using the sweet potato add it now too.)
Cook for 20 mins 100 degrees reverse speed. Stop after 15 mins to add the frozen peas if you are using them. Stir in the spinach leaves at the end if you are using them. Serve with rice or cauliflower “rice”.
Happy Thermomixing!! 💚
The Tandoori Curry Paste recipe is on Cookidoo. This is how I change the recipe: I like to heat up the whole spices in the Thermomix for 3 mins Varoma speed 1. Allow the spices to cool then mill the spices on speed 10 for 1 min. Set aside. Place the garlic & ginger into the TM bowl & chop for 5 secs speed 7. Scrape down the sides of the bowl add 50g of the oil & cook for 5 mins Varoma temperature speed. Allow to cool before adding all the remaining ingredients including the milled spices & whizz it all up for 30 secs speed 10 scrape down the sides of the bowl & repeat if needed. Store in 100g portions in the fridge for 1 month or in the freezer for longer.
We all have recipes that we come back to again & again, so this is my list of my favourite Thermomix recipes.
The Best Ever Butter Chicken by Quirky Cooking – This recipes title says it all, it’s quick, easy & delicious!!
Hainanese Chicken Rice – I love the Life Changing Food recipe & also Sophia’s Kitchen recipe too from the Steaming Hot Cookbook
Creamy Coconut Chicken Curry with Steamed Cauliflower Rice – even though I do this recipe at demonstrations all the time it is still a favourite to eat at home too. I leave out the water & use a full 400g tin of coconut cream, 1 kg of Chicken & after the onions have sauteed on the TM6 version. I puree the onion on speed 7 for a few seconds. Increase the cooking time by about 5 mins & keep checking it.
Coconut Lemon Chicken Soup – I have so many favourite chicken soups & soups in general in the Thermomix are so easy & delicious
Tomato Soup – quickest & easiest soup, in 10 mins lunch or dinner is ready. You can even make it with good quality tinned tomatoes & I love to add pepperberry oil & or feta cheese YUM!!
Herbed Lavosh – you will never want to buy these again they are so easy when you have a pasta machine to roll out the dough 🙂 This recipes is on cookidoo & from the Devil of a Cookbook & the Festive Flavour cookbook.
Chicken & Corn Congee is the ultimate comfort food I’ve served it with fermented shiitake mushrooms. I used the recipes for Chicken Congee & the recipe for creamed Corn from the Dani Valent website.
Cinnamon Chocolate Self Saucing Pudding – This recipe was originally from the Devil of a Cookbook it’s now on cookidoo here
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