Yes a new menu for the Thermomix Demo – It is available from now up until Christmas, perfect if you have already had the other Thermomix Demo Menu & want to see & taste something a bit different, the new menu will last for 1.5 hrs instead of 2 hours plus it’s a lot of fun!
We start with an avocado palate cleaner sorbet.
Chicken & Asparagus Risotto
Brandy Cream for dessert served with ginger bread 🙂
The Agrarian Experience is something I have wanted to do for years, so when a group of girls put in for our friend Charlie to go as a special gift for her special birthday I just knew I had to go along just to make sure she had a good time 😉
The Agrarian Kitchen is located about 45 mins drive from Hobart. It was a beautiful sunny day & the drive there was very nice – we were both so excited.
We were off to a good start to our day with cake & coffee on arrival 🙂 The dining room had 2 massive book shelves filled to the brim with cookbooks, so I felt right at home.
Next we had a tour & taste of the garden, starting with herbs.
We got to see the animals too 🙂
We had each been given a basket & clippers to pick the food as we toured through the garden.
Our classroom for the afternoon 🙂
Charlie & I choose the oyster blade dish to make – So Rodney showed us how to trim & cut the meat. Ours didn’t look quite as good as his, but it still tasted great!
Charred spring onions – only a few moments before had been picked from the garden.
We learnt how to roll out the pastry & each made our own pie for dessert – one of the couples had made the sweet shortcrust pastry by hand & the delicious rhubarb & elderflower filling. It may have got a bit competitive to see who was going to make the best looking pie 🙂
Then we all rolled out the pasta dough & made our own ravioli, filled with homemade ricotta.
After our big day – it was finally time to serve up our first course 🙂
And they have Ridgeline Pottery too!
And some Stefano Lubiana wine too!!
Time to cook our marinated oyster blade YUM!!
WOW!! What an amazing day, we absolutely loved it all. It was such a relaxing day & so much delicious fun, I would definitely recommend it to anyone. I look forward to trying another class again soon. Thanks so much to Rodney & Séverine for an awesome Agrarian Experience.
It’s super easy to throw together some bliss balls or protein balls with a Thermomix, myself I just can’t be bothered rolling the balls so I normally press the mixture into a tray or rectangular silicon moulds – I did roll balls for these photos with the help of my nephew. We made a nut free balls that my sister makes for their school lunches, apricot & coconut balls & the classic Choc Date Balls with almonds.
Another great apricot & coconut recipe are these Apricot Squares – you press the mixture into a tray & if you are in a rush into the freezer to set it quickly & then it is really easy to just slice into bar or square shapes, one of my customers also drizzles hers with white chocolate 🙂
Yes the name of this recipe is a link to one of my favourite childhood books by Dr Suess. After eating this fritatta I’m sure you would say you like to eat green eggs & ham (or bacon) anywhere. This is a recipe that is just in my brain & you can use any vegetables or any cheese, perfect for breakfast, lunch or dinner, great for lunch boxes too – See my live face book video of me making the dish here. I’d love to know any of your variations, I sometimes make a fritata with smoked salmon as well .
1 large sweet potato roughly cubed (no need to peel)
4 rashers of bacon
1 red onion sliced
5 sprigs fresh parsley
2 cloves garlic
100g spinach or silver beet leaves
250g cream or greek yoghurt
salt & pepper to taste
200g feta cheese
Turn the oven on to 180 degrees & in your baking dish roast your sweet potato, onion & bacon rashers, you don't want to over cook the bacon & the sweet potato should be just cooked through.
Place garlic & parsley into the TM bowl & chop for 2 secs speed 7. Add the spinach & chop roughly for 3 secs speed 5.5 - you may need to use your spatula to help push all the leaves into the blades.
Add the eggs, cream & salt & pepper & mix for 5 secs speed 4. Spread the mixture over the roasted sweet potato & bacon. Crumble over the feta cheese & return to the oven to bake for approx 20 mins or until golden.
I grow rhubarb, I don’t do anything to it it just grows – that’s my favourite kind of gardening!! Maybe it grows so well because I got the original plant from my green thumb Mum? Anyway I have so much of it I am always on the hunt for a good rhubarb recipe either sweet or savoury, and I will upload more of my favourite rhubarb recipes soon – however this Rhubarb Crumble Muffin recipe is a regular because it is so easy & we normally have all the ingredients available. Watch me make them in my live facebook video.
You can replace some or all of the rhubarb with apple if you wish.
220 grams Spelt Flour (white or whole), Or plain white flour or ½ of each
2 teaspoons baking powder
120 grams Rapdura Sugar, Or normal sugar
150 grams trimmed rhubarb
100 grams buttermilk, Or plain yoghurt or milk
60 grams coconut oil, Or vegetable oil
2 teaspoons vanilla extract
1 teaspoon cinnamon ground
Optional Crumble Topping
2 tablespoons Butter
2 tablespoons Shredded coconut
2 tablespoons almonds, or hazelnuts
½ teaspoon cinnamon ground
2 tablespoons brown sugar
Preheat oven to 180 degrees.
Place rhubarb into TM bowl 1 sec speed 6. Scrape out of the bowl & set aside. No need to clean the bowl.
Add all the wet ingredients & sugar & process for 5 secs speed 5.
Add flour & baking powder & rhubarb process 3 secs on speed 5 till just incorporated.
Scrape mixture into paper muffins cases.
Make optional topping as per below if you want to.
Sprinkle with optional crumble topping if desired. (No need to clean the bowl after making the muffin mixture- place all the crumble topping ingredients into the TM bowl [locked] & turbo a couple of times, you still want them still a bit chunky. Sprinkle a little on top of each of each muffin.)
Wow, I can not believe how much fun we had in Las Vegas for our Thermomix reward, trip, I did not expect to visit Vegas but if I did get to go I had 2 things on the list to do see the Grand Canyon & see the Cirque du Soleil show O & both of these activities just happened to be included in this amazing trip. We were lucky enough to stay at The Cosmopolitan right next to the famous Bellagio, with magnificent views of the Bellagio fountain. After exploring some of the other hotels I’m sure we stayed at the best one on the strip! Yes it is a long trip over but it was worth it, it was so fantastic to meet up again with fellow Thermomix consultants we met at the Paris reward trip last year & others we have met at previous Thermofest trips. This time there were about 80 of us all together including group leaders & admin staff.
How Ironic to be staying so close to the fake Eiffel Tower in Vegas, when last year we stayed close to the real one in Paris at the Emerald Class Trip.
At check in room, we were provided some nibbles & cool drinks. Then up to our amazing room on level 52! What a view & the fountain put on a display straight away, I had a quick look around outside & around the facilities before getting ready for our first event, a cocktail party, complete with a welcome green Thermomix themed cocktail, there were lots of drinks but not too much food just some small bites. A few people went out for dinner & some went to try their luck at winning some money in Vegas.
The famous night club Marquee opened at 10.30pm we had free entry because we were staying at The Cosmopolitan, only a couple of us went up & had a bit of a dance & a looksie, it was very busy & we later found out that in the off season it is only open Friday – Monday night. You could buy a glass of wine for $12 or a bottle of wine for $395, when we asked about this apparently the bottle secured you a poolside table & table service as well.Completely jet lagged we got into bed very late or should I say early on Tues morning.
Executive Chef at The Cosmopolitan Matt Crane
The buffet breakfast at the wicked spoon provides so many options it was so hard to choose – even sorbet for breakfast! There was an omelette station, with anything & everything you could imagine, then in a room just off the restaurant, we had our first training session on social media with Scott Cramer from Multi Brain. Then it was so exciting to have a chat with Executive Chef at The Cosmopolitan Matt Crane & even better he gave a tour of The Cosmopolitan restaurants & behind the scenes in the kitchens, including the pastry area with Executive Pastry Chef Vincent Pilon. (Check out his awesome instagram account here.)
After lunch at the wicked spoon we had a little bit of free time before meeting our transfer to the helicopters.
A flight for 13 helicopters into the Grand Canyon, we were all so excited & I loved that they had music playing in our headsets. (It stopped when someone wanted to talk though)
I had tears of joy streaming down my face as we entered the Canyon.