What another delicious day eating Eloise Emmet’s amazing food along with amazing ingredients right from this very farm in Glen Huon : Saffron & lavender. We also had award winning olive oil served with homemade bread with saffron butter on woodfired whole salmon. Of course I had to make a saffron Basque Cheesecake which just took it to the next level especially when I decorated it with dried saffron petals. The gorgeous ceramics were made by the farm owner Lisa Britzman too, such a talented lady. We had some amazing guests for the workshop too so it made for the most relaxing afternoon. Long table lunch in the in the olive grove is not something I will ever forget and I am truly grateful to have this wonderful experience. Thanks so much to everyone for their awesome contributions.
I was lucky enough to go to an Indian Seafood Course at Rick Stein’s Cookery School in Padstow Cornwall. Here are some of the delicious recipes I have recreated from the day and some of Rick’s other recipes.
Making homemade bread is so easy with the Thermomix, kneading is a breeze, milling your own flour too & even making gluten free breads!! I will be updating this post with my bread baking creations.
Spelt dinner rolls
Bagels are steamed in the varoma before baking in the oven – delicious!!
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.
I can not believe it – I made it to Lake Como!! Thanks so much to all my amazing customers & friends you are totally awesome!! I will be continuing my Italian Cooking Adventures until I make it to 50 recipes to celebrate 🙂
Thanks to all my friends & customers for their ongoing support for my Thermomix Business 🙂
I am sooooo excited!! As an Independent Thermomix Consultant we have the opportunity to earn our way to a reward trip to Lake Como in Italy, including a guided foodie tour by WA Chef Nico Moretti!!
Only the top selling 51 consultants from (1st Jan-30th June 2017) in Australia & New Zealand will get to go & I plan to be one of them. (We can sell a Thermomix to anyone in Australia) Just for a bit of fun every time I get another point towards Lake Como, I am going to make an Italian recipe in the Thermomix & share the photo 🙂 Do you have any favourite Italian recipes you think I should try? I will only need to cook 50 plus recipes in the next 6 months!!
And anyone who hosts a Cooking Experience with 2 or more guests between 9th Jan & 30th April will go into the draw to win a Trip for 2 to Lake Como as well! I hope one of my customers wins the prize!
Join me as I cook my way through Italian Recipes using my Thermomix – 1 recipe for each time I make a sale – I need over 50 sales before the end of June to get to the Thermomix Reward Trip in Lake Como. I do love a good challenge.
1. I’m counting this as an Italian Recipe – It is the Inside Out Chicken Parmigiana – Not traditional but very delicious! It’s from the Entertaining with Dani Valent Cookbook.
2. Homemade Pizza Dough
3. I also made Nico’s Ragu Di Pomodoro E Peperoncini – Spiced tomato sauce for the base of the pizza.
4. Homemade pasta dough in the Thermomix made into Spaghetti with Ragu Di Pomodoro E Peperoncini (Spiced Tomato Sauce & Cheese)
5. Dani Valent Cooking Red Wine -Braised Beef with Polenta Cremoso recipe by Joseph Vargetto (I used the truffle polenta I bought at the Essential Ingredient) – The dish tastes better than it looks!
The pasta & truffle polenta I bought at the Essential Ingredient in Newcastle 🙂
6: Tiramisu for 2 (in a jar – one for me & one for my friend & customer who upgraded her Thermomix at the start of March) I used the recipe from the Basic cookbook & added my own homemade vanilla bean paste. I made 1/3 of the recipe so I didn’t have to eat too much 🙂
7: Nico Moretti recipe for Spinach & Ricotta “Gnudi” – “Gnudi” are a classic Tuscan dish, and it’s like ravioli, but without the pasta (just the filling). These light & fluffy gnudi are STEAMED in the VAROMA and served with a fresh Salsa di Pomodoro (Tomato Pasta Sauce)
8. A regular recipe made at our place is homemade pesto, delicious as a quick sauce on pasta or spread on toast with fresh homegrown tomatoes is just heaven.
9. Nico Moretti’s recipe for White Chocolate Pannacotta
10. A family favourite Lasagne – all the elements are cooked in the Thermomix the meat sauce, the béchamel white sauce, the fresh pasta dough & grated cheese. Then into the oven YUM!!
Italian Pantry Shopping – opps someone drank the prosecco 🙂
11. Italian Style Lamb Shank served on Cauli mash with truffle salt. The sauce was made in the Thermomix then poured over the lamb shanks that went into the oven in a casserole dish slow cooked for 2 hours.
12. Puttanesca sauce made in the Thermomix & I cooked the dry pasta I bought at the essential ingredient. (A favourite Italian recipe from one of my customers who just upgraded to a new Thermomix)
13. Potato Sciacciata recipe from In the Mix 2, a Tuscan version of focaccia with potato in it.
14.Spaghetti Carbonara recipe from the Thermomix Basic Cookbook.
16 & 17 (home made) Potato Gnocchi with Pork & Fennel Ragu – A Nico Moretti recipe from his cookbook Delicious Journeys.
18. Osso Bucco – I make the sauce in the Thermomix & seal the floured Osso Bucco meat in a pan & then baked in the oven with the sauce for 2 hours 🙂
19. Orechiette Con Broccoli – another Nico Moretti recipe from his Delicious Journeys cookbook. I cooked the sauce in the Thermomix & the pasta & broccoli in a big pot.
20. Chicken Cacciatore recipe from The Basic Cookbook
21. Meatballs in Tomato sauce with mushrooms. I added mushrooms to the recipe from The Basic Cookbook. We have made it many times at my customers Thermomix Cooking experiences (The meatballs are steamed over a tomato sauce)
22. Italian Hot Chocolate
22. Ciabatta
23. Torte Pasqualina – I accidentally didn’t get the recipe right lol!! I cracked all my egg into the mixture & then realised I was supposed to keep some whole lol!!
24. Ricotta & Spinach Cannelloni
25. (Recipe from one of my Italian Customers) Sylvia’s Almond Bocconcini.
26. Minestone Soup
27. Tajarin with truffle butter & truffled egg yolk 🙂 Recipe from the truffle cookbook by Rodney Dunn – I just thermofied the recipe where I could 🙂 I used the truffle I bought from Duncan Garvey Perigord Truffles of Tasmania ❤️
28. Gnocco Fritto, deep fried bread. I made the dough in the Thermomix 🙂
29. Roman-Style Semolina Gnocchi.
30. Pumpkin & Blue Cheese Arancini
31. Red Wine Risotto (I didn’t like this recipe 🙁 )
32. Hazelnut Chocolate Spread 🙂 (Recipe in the Basic Cookbook)
33. Chocolate Ravioli with Orange & Apricot Sauce – A Joseph Vargetto recipe from Dani Valent Cooking.
34. Sundried Tomato Focaccia
35. Limoncello
Ingredients top up from the Italian Pantry
36. Homemade mozzarella cheese
37. Raviolo with ricotta & truffle infused egg yolk
38. Ricotta filled ravioli with burnt butter truffles & thyme
39.Squid ink pasta
40. Squid ink pasta with prawns in a spicy tomato sauce
41. Quattro formaggi and walnuts (4 cheese pizza)
42. Classic Calzone
43. Napoli Potato Cake
44. Torta Caprese
45. Stracciatella Ice Cream
46. Grissini
47. Chicken Involtini with Sun-dried Tomato Pesto
48. Pizza Bianca, made so many times for Thermomix Cooking Experiences 🙂
49. Homemade Ricotta Gnocchi with Burnt Sage Butter & Spinach
50. Bolognese Sauce – we make this all the time but I kept forgetting to take a photo of it!!
Time to celebrate!! I finished cooking my 50 Italian style recipes just 2 weeks before I will arrive in Lake Como Italy!! This is my new Thermomix model 5 called Bimby (Italian name for Thermomix) I earned this Thermomix while earning my trip to Italy & also sold my 400th Thermomix in that period too! I’m saying Saluti with a glass of Prosecco – Italian sparkling wine 🙂 Thanks everyone so much for all your support for my Thermomixing!!
Why all cafes & restaurants need a Thermomix. (Most of them already do have at least 1 Thermomix.)
My friend & award winning chef, Eloise Emmett, who owned the hugely popular Mussel Boys restaurant for over 10 years, said “It’s a no brainer to get a Thermomix. The amount of time that you save is worth the investment over & over. I wish I’d had my Thermomix when I ran my restaurant.” Eloise, the author of the Seafood Everyday Cookbook & The Real Food for Kids Cookbook, said she constantly uses her Thermomix at home & when preparing for her dinners and functions. She is amazed with how easy it is to make quince paste in the Thermomix – no stirring! Some of the other things she makes with her Thermomix are fresh bread dough, curry pastes, coulis & sauces. AND pasta dough, aioli, purees, jams, relishes & chutneys. AND not to mention sorbets, ganache, creme’ anglaise, hollandaise & pate’.
“Here is the prep list from the launch for the Seafood Everyday Cookbook. While they are not Thermomix recipes as such, most of what I cook has some part prepped in the Thermomix.”
Bread
Tart base
Fettuccine
Fish crust
Salad dressings
Hollandaise for scallops
Beetroot chutney
Lasagne sheets
Tomato sauce base for lasagna
Fish stew base
Berry cheesecake
Lemon tart
Coulis
Sorbet
Quince paste
Three Japanese Matcha Green Tea Ice Cream & Sesame Pudding
I certainly agree with Ellie as early in my career, I worked at cafes, bakeries & a catering establishment for a number of years. You will find that using a Thermomix commercially works a little differently than domestically. Most restaurants wouldn’t use their varoma steamer because they utilise big commercial steam ovens.
My friends at Three Japanese used the Varoma to make a steamed savoury custard dish, called chawanmushi, as they aren’t able to have a steam oven at their premises. During a 2016 Cooking Class we used 5 Thermomix to make this popular recipe for the guests. Three Japanese also use a Thermomix to make their delicious Matcha Green Tea Ice Cream and Plum Sake Sorbet.
Any restaurant, cafe or catering firm would certainly use it for silky smooth purées, dips, flavoured mayos or aioli. Chocolate ganache is another popular use along with perfect creme’ anglaise and amazing instant sweet or savoury sorbets. For example Smolt achieves the most amazing lemon curd with their Thermomix. The Thermomix also roasts & mills whole spices to get the best flavours into dishes.
Some elements of this menu were prepared using a Thermomix at the Pidgeon Hole Cafe
Making flavoured salts or sugars was a favourite of Fiona Hoskin. Her Launceston restaurant, Fee & Me, won national awards for an innovative menu. Fiona & her chefs used a number of Thermomix to create maximum flavour, while saving time. You can find Fiona’s recipes from her restaurant in the Devil of a Cookbook which also includes a few recipes from renowned Chef Tetstuya.
Some chefs are concerned that the Thermomix will replace them. Having a Thermomix means they can work smarter, saving time while not compromising on quality. You can decide the level of involvement the Thermomix has in your kitchen. While most commercial kitchens wouldn’t take advantage of the guided cooking function, with a little bit of practice, it is so simple to convert your own recipes to use with the Thermomix. As with any new technology, it just takes a little investment of time to explore the full potential you have right at your fingertips. The Delivery Briefing (provided by your Thermomix Consultant) & subsequent staff training in the correct use of the Thermomix is vital.
The German designed quality of the Thermomix stands up to the rigours of restaurant life. It is recommended to have a 2nd bowl blade & lid set, to speed up kitchen processes even more. All the parts are dishwasher safe (obviously not the base.)
The commercial warranty is 1 year, you have the full back up & support from your Thermomix consultant. Occasionally the blades need replacing costing only $115.
Many well known chefs are Ambassadors for Thermomix in Australia. You may have seen the Thermomix on cooking programs such as MasterChef Australia & Chef’s Table where many of the worlds top restaurants use a Thermomix.
Thermomix in Australia are developing a site called Kitchen Stars to feature restaurants & chefs who use a Thermomix. Renowned Spanish restaurant elBulli had 36 Thermomix to ensure perfect cooking for dishes requiring a constant temperature.
The Dani Valent Cooking video site features many top chefs preparing their favourite Thermomix recipes. Dani’s In the Mix Cookbooks also feature amazing recipes from chef’s around the world.
A chef recently mentioned to me they prefer to work in a kitchen that has a Thermomix.
It’s well worth mentioning that Thermomix are very popular in schools both in the cooking classes & canteens.
If you would like to see how the Thermomix can work for you in your commercial setting you can contact a commercially trained Thermomix consultant for an in-house demonstration. (Yes I am a commercially trained consultant ;-))
I have seen Thermomix at many places all over the world -maybe you would like to do some Thermospotting too?
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