Ever since I first watched the Netflix series Salt, Fat, Acid, Heat, I have wanted to make this Japanese style beef short ribs recipe, I bought the book but I couldn’t find the recipe in the book, so watched the show again and wrote down the recipe & instructions. The stars aligned where I was able to purchase the most perfect ingredients to make it too. I attended the Bream Creek Farmers market and bought the aged beef short ribs from Leap Farm and I just got the authentic Japanese ingredients too. It was worth waiting for – so delicious!!
One of my favourite Thermomix cookbooks by Dani Valent. I’ve made so many recipes from this book already but some photos were on my old phone – so I’m very happy to cook, photograph and eat as many recipes from this awesome book again. YUM!!
Salmon Rillettes recipe by Philippe Mouchel – so delicious!!Onion Jam Flan – recipe by Helene Meurer (minus the olives on top) Yummy & Easy recipe.Herb Scrolls recipe by Madalene Bonvini-HamelOlive Bread – recipe by Nicolas Poelaert (who I’ve met a few times now & he even signed his recipes in my cookbook)White Chocolate Crisps, Cumin and Cream – recipe by Sat Bains Fig Syrup and Fig Muffins recipes by Dani Valent Fig Grissini – (recipe in the book is for apricot and cardamom) Recipe by Caroline Velik – she is also the food stylist for the book and when she signed her recipe suggested fig as a replacement YUM!!Quince Paste recipe by Jeff Brady who I have met a few times now but still haven’t got him to sign his recipe in the book. He is a true foodie!!Beef Stir Fry recipe by Dani ValentChilli Lime Crumb recipe by Sam MassariChlorophyll Paste recipe by Tom Cockerill and Green Smoothie recipe by Dani ValentCrumpets recipe by Jeff BradyTomato Shot recipe by Lynette Macdonald I’ve met her a few time to but have not got her to sign her recipe, I’ve made it heaps & love it so much even if you just want to make the tapenade it’s great.Peach Margarita recipe by Dani ValentPumpkin Soup with Virtual Bacon Dust is one of my favourite soup recipes, so creamy & decadent – recipe by George CalombarisDuck Liver Parfait, Gingerbread Crumbs and Chocolate Foam – unbelievably awesome recipe by Kym MachinScallop Mousseline with Lemon Caper Sauce recipe by Willie PikeSpelt Pizza recipe by Jo WhittonBeetroot, Pomegranate and Pistachio Salad recipe by Troy PayneFig Tapioca Pudding – recipe by Troy PayneKirche Ganache – made with Black Raspberry liqueur instead – recipe by James PetrieBlue Cheese Eclairs – recipe by Kirsten TibballsHoney Truffles and Earl grey tea Truffles – Recipe by Kirsten TibballsSmoky Peanut Mole recipe by Paul WilsonVegetable Tempura recipe by Jane EthertonPastilla recipe by Lynette MacDondald
I never need an excuse to eat or cook but I have noticed that I have been eating less chocolate than in previous years of my life. What is going on???? A few years ago when someone would ask me my favourite food I would say Cheese & Chocolate because everything is better with both of these ingredients right? Don’t worry I still love chocolate but I love dark chocolate & I am also having a love affair with Ruby Chocolate too!! My palate always leans to savoury food. YUM!! Last Easter I tried a recipe from Dani Valent’s In the Mix Cookbook a duck liver parfait with a chocolate foam & gingerbread crumbs!! Wowsers!! It was soooooo good!!
So I am officially starting a new Easter tradition (in my belly at least ) and this year I made Tazziberry Hot Cross Buns to go with the same Dark Chocolate Foam (it’s kind of like a mousse) and I made chicken liver parfait which I added tazziberries, truffle & black garlic to the recipe!! I am going to confess to have eaten almost the whole thing by myself over the course of a few days!! And I am not sorry at all!!
Speaking about homemade Easter buns, I can not be bothered putting the crosses on top unless it’s made out of something delicious like chocolate or cream cheese YUM!! Don’t be scared to choose your own Easter Bun Adventure when it comes to flavours your imagination is your only limit just use the recipe from the Basic Cookbook & add whatever combination of fruits berries, nuts or chocolates you like. You can see some of my crazy creations here
Tazziberry buns
The next thing I am going to include in my new Easter Tradition is Ellie’s Taramasalata recipe which I hope she will be releasing very soon because it’s absolutely delicious!! I don’t personally see the need to only eat seafood at Easter, I love seafood all the time so I’m happy to oblige.
Chilli Mussels from the basic cookbook are still my favourite served with crusty sourdough bread & homemade saffron butter!! YUM!!
Eloise Emmett recipe for TaramasalataChilli Mussels with homemade saffron butter on crusty sourdough breadPretty in Pink – Ruby Chocolate Dessert (made by my BEST friend Christine)Ruby Chocolate Hot Cross BunsHomemade Chocolates from the In the Mix Cookbook – Chocolate and Honey Truffles, Earl Grey Truffles & Ganache (I used Black Raspberry liqueur instead of the Kirsh)Chocolate and Honey Truffles and Earl Grey Truffles Ganache – I used Black Raspberry liqueur instead of the Kirsh
We were very lucky to earn a trip to Vietnam & the Thermomix part lasted for me for 5 days – 3 nights in Hoi Chi Minh City (Saigon) and 2 Nights in Hoi An – I extended with my Thermo friends another 4 days in Hoi An & 4 days in Hanoi & Cat Ba Island (south of Halong Bay). The food was amazing!! I need to get some more of it into my life because 2 weeks was just not enough time to devour it all.
I can’t put my favourite foods in any sort of order, they were all so tasty. Most mornings I loved having Beef Pho (google the pronunciation please, it’s not said how you think it would be) I became addicted to the Vietnamese Iced Coffee served with condensed milk & there was also an egg coffee & a coconut coffee too!! I ate many Banh Mi’s as well, including my favourite Crab one in Hanoi YUM!! Drank heaps of young coconuts & cocktails too!! I just loved the fresh Passionfruit Mojito. And I had a gorgeous chicken & rice with green mango salad twice in the same day!!
Anyway I will attempt to bring to you my favourite recipes from my recent travels & recreate them using the Thermomix of course. I will do as many live video recipes as I can too on my Facebook page. YUM!! I can’t wait!!
Chicken & Rice with Nuoc Cham (Vietnamese dipping sauce)Thinly sliced partially frozen beef gets cooked when the hot broth is poured overBeef PhoPork Banh Mi ( I didn’t make the baguettes myself this time)Chicken Rice and Green Papaya SaladMy version of a Vietnamese Passion Fruit MojitoGreen Papaya SaladBlack Sticky Rice with taro & blue matcha ice cream – recipe by Luke Nguyen (We watched him make this recipe at Thermofest)
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.
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