My Favourite Vietnamese Recipes Thermofied

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 over
Beef Pho
Pork Banh Mi ( I didn’t make the baguettes myself this time)
Chicken Rice and Green Papaya Salad
My version of a Vietnamese Passion Fruit Mojito
Green Papaya Salad
Black Sticky Rice with taro & blue matcha ice cream – recipe by Luke Nguyen (We watched him make this recipe at Thermofest)

In the Mix 2 Cookbook

Another awesome cookbook put together by Dani Valent. Here are the yummy recipes I have made from this amazing cookbook so far….

Spiced Tuna Tartare with Yuzu Custard – recipe by Daniel Wilson
Duck Breast with Pistachio Freekeh and Fennel Salad (unfortunately I slightly over cooked my duck)
Salted Caramel Macarons
Chicken Curry Bunny Chow
Café de Paris Butter
Red Wine Cheese Slice
Chicken Skin Butter
Cauliflower Soup

Thermomix 28 Day Fresh Start Challenge

You know I love a challenge & this new one is so great for this time of year healthy delicious easy recipes made in the Thermomix – yes please!! You can sign up for the challenge here & download the free ebook. You can do the challenge no matter which Thermomix you have, so no excuses – just do it, do it!! Why wouldn’t you want to try new delicious recipes & become confident using cookidoo & your cook-key if you have one.

Day 1: Mixed Nut & Seed Spread
 Day 1: Orange Sesame Chicken with Broccoli and Noodles
Day 2: Hearty Seven Vegetable Soup
Day 3: Superfood Salmon Salad
Day 4: Chicken Broad Bean & Snow Pea Salad – recipe by Tim Robards
Day 5: Anti-inflammatory Pineapple and Turmeric Smoothie – recipe by Jo Whitton/Quirky Cooking
Day 6: Curry Laksa
Day 7: Fresh Fennel Salad
Day 8: Rice Crisp Bars
Day 9: Feta, Spinach and Potato Frittata
Day 10: “Spaghetti” with Spinach & Mint Pesto
Day 11: Tandoori Chicken Wraps (I made my own wraps too & added snow peas to the filling)
Day 11: Peri Peri Sweet Potato Fries
Day 12: Frozen Breakfast Yoghurt Pops
Day 13: Beef Ragu served with Cauliflower Mash
Day 14: Rye Loaf with Berry Chia Jam
Day 15: Acai Berry Bowl
Day 16: Falafel
Day 16: Zucchini Banana Loaf
Day 17: Steamed Fish Parcels
Day 18: Turkey Taco Salad Bowl
Day 19: Asian Beef Salad with Peanut Dressing
Day 20: Lemon and Herb Salmon Burgers with Zucchini Fries
Day 21: Steamed Omelette ( I used my own recipe with feta & dill & smoked salmon)
Day 22: Pumpkin and Turmeric Loaf with Quark and Herb Spread ( I also made my own quark)
Day 22: Sauerkraut
Day 23: Eggs with Coconut Curry Sauce
Day 24: Pea and Ginger Soup and Salmon with Broccoli ( I used zucchini & cauliflower)

Day 25: Paprika Chicken With Creamy Paprika Sauce
Day 26: Sauerkraut Salad
Day 27: Warming Amaranth Porridge
Day 28: Raw Carrot Cake

Korean Chicken Soup

We had a ladies Korean lunch, so I decided to make Peter Gimore’s Korean Chicken Soup & it did not disappoint. I used my homemade kimchi & I forgot to put the toasted sesame seeds on top when I served it!!! YUM!!

Perfect way to start a Korean style long lunch

Campo de Flori Food Styling & Photography Workshop

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.

Thermomix Kiss Biscuits

Arwen’s Thermo Pics | Hobart Thermomix Consultant | Kiss Biscuits

Kiss Biscuits

Kiss Biscuits
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
A favourite treat for morning or afternoon tea - try making your own jam & adding a tablespoon of rosewater to the jam to really take it to the next level!!
Ingredients
  • 100g sugar
  • 130g butter, softened
  • 1ts vanilla extract
  • 2 eggs
  • 300g plain flour
  • 3tsp baking powder
  • Homemade raspberry jam
  • 150g icing sugar
  • 30g butter
  • 2 drops pink food colour or 1 tsp beetroot powder
  • 2tbs boiling water
  • hundreds & thousands, optional to decorate
Instructions
  1. Add butter, sugar & vanilla extract, insert the butterfly into the TM bowl & mix for 30 secs on speed 4. You may need to scrape down the bowl half way through. Keep the butterfly spinning on speed 4 as you add each egg & you may need to stop & scrape down the bowl again.
  2. Add the flour & baking powder & mix for 5 - 10 secs speed 4 with or with out the butterfly. Rest dough in the fridge so it is cool enough to work with. Turn the oven on to 180 degrees. Roll out dough onto the Thermomat sprinkled with a little extra flour & use a round cookie cutter to cut out the biscuit shapes. Place them onto baking trays lined with baking paper. Bake for 8 -12 mins until cooked but not too brown. Allow to cool, then sandwich together with raspberry jam in the middle, you can just dust with icing sugar or mix icing sugar, extra 30g butter with food colouring & boiling water on speed 6 for 5 secs. Then spread on top of the biscuits & sprinkle with hundreds & thousands (if using).