Thermomix Everyday 28 Day Challenge

I’m so excited about this new 28 Day Challenge that will help all our Thermomix customers get the most out of their amazing Thermomix!! I started the Everyday Challenge on Sun 16th Sept so I will be updating this post and instagram with photos of all the recipes I am cooking on the challenge. I will also be doing live videos on my facebook page for every recipe to help you with the inspiration. You can start the 28 day challenge at anytime and there are 3 to choose from : The Everyday Challenge, The Gluten Free Challenge and The Cost Saving Challenge.

Please feel free to ask me any questions you may have & use the #28dayslovemythermomix when you post your own photos on social media to be in the running for some great prizes!! DO YOU ACCEPT THE CHALLENGE?!! DO IT!! DO IT!!

Sign up for the challenge here & you will be emailed an ebook with links to all the recipes for the 28 days. Register on cookidoo for the 30 day free trial to access the recipes on cookidoo.

Sun 16th – Preparation recipes are Homemade Butter, Vegetable Stock Paste & Creamy Tomato, Salami Fettuccine.

Butter

 

Vegetable Stock Paste

 

Creamy Tomato, Salami Fettuccine (I used chorizo instead).

 

DAY 2 Zucchini Slice

 

Day 3 Black Bean Tomato Soup with Lime Coriander Cream

 

Day 4: Carrot, Feta & Mint Salad.

 

Day 5:ย  A choice of smoothie – Daily Green Juice, Apple Pie Smoothie & Ruby Glow Smoothie

 

Day 5 : Automated custard recipe I made half vanilla & half chocolate using dark chocolate instead of cocoa

 

Day 6 Fakeaway Chicken in Yoghurt with boiled rice (homemade automated yoghurt also pictured not included in the challenge)

 

Day 7: Pie day I choose Gluten Free Chicken & Leek Pie

 

Day 8: Souffle’ Omelette with Hot Smoked Salmon and Kewpie Wasabi Mayo

 

Day 8: Coconut & Beetroot Balls

 

Day 9: Chicken & Corn Soup

 

Day 10 Pizza Dough & Tomato Pasta Sauce

 

Day 11 Pumpkin & Bacon Risotto (I roasted my pumpkin & bacon & added it to the risotto)

 

Day 12 the challenge was to find a recipe on the USA Cookidoo to make, I choose Beef Chili with Red Rice & Guacamole.

 

Day 13: Asian Chicken Noodle Salad

 

Day 13: Citrus Margarita

 

Day 14: American-style Pancakes

 

Day 14: Lasagne Bolognese (I made my own fresh pasta too YUM)

 

Day 14: Herb & Garlic Pull-apart Bread

 

Day 15: Pumpkin Pie Porridge

 

Day 15: Aussie Potato Salad

 

Day 16: Chicken & Pesto Risoni

 

Day 17: Chilli Beef with Lemon Feta

 

Day 18: Fruit & Nut Muesli

 

Day 19: Rough Puff Pastry and Salmon En Croute

 

Day 20: Turkey Burgers with Caramelised onions & capsicum

 

Day 21: Layered Chicken Dinner

 

Day 21: Layered Chicken Dinner

 

Day 22: Seafood con arroz

 

Day 23: Healthy Chocolate Mousse

 

Day 24: Choose a recipe from the UK Cookidoo I chose Lemon Drizzle Madelines

 

Day 25: Boiled Eggs

 

Day 25: Quiche Lorraine

 

Day 26: Pumpkin & Antipasto Risoni Salad

 

Day 27: Sour Cream & Chicken Enchiladas

 

Day 28: Black Forest Pavlova Stack

Thermomix Cocktails

 

Some people I have been told just buy a Thermomix to make cocktails – I am only new to the world of cocktails – I know I’m a bit late to the party!! It’s only the last couple of years I have been trying some amazing recipes mainly thanks to Dani Valent LOL!! Anyway as I try more recipes I will update this post – It’s a tough job but someone has to do it ๐Ÿ™‚

Espresso Martini

 

Mojito

Life Changing Food Cookbook Challenge Aug 18

You know I like nothing better than a cookbook challenge YUM!! And because Jo & Fouad are coming to Tassie at the end of August – this was a good excuse to cook the book!! Plus it’s great because the recipes are so healthy in the ” target=”_blank” rel=”noopener”>Life Changing Food cookbook too!! I have already made a few delicious recipes from the book but I’m looking forward to trying some I haven’t tried yet too. Bring it on!! YUM!! 

Mexican Hot Chocolate


Golden Butter Coffee


Runner Bean & Garlic Braise


Cream of Broccoli Soup


Apple & Pork Belly Hotpot


Roasted Berries


Coconut-Chai Chia Pudding with Roasted Berries


Beetroot Hummus


Hummus


Buckwheat Crackers


Jo’s “Best Ever” Butter Chicken with Cauliflower Rice


Roast Vegetable Salad (without avocado or salad leaves)


Hazelnut Tabouli


Cabbage & Bacon Stir-fry


Slow-cooked Lamb Shoulder with Red Wine Sauce with Cauliflower & Leek Mash


Toum


Baba Ghanouj with Garlic Mushrooms


Hainanese Chicken Rice


Fermented Chilli Relish


Fermented Salsa


Apple Cinnamon Nut Porridge


Saffron & Lemon Chicken with Toum (Lebanese garlic dip)


Salted Caramel Peanut Butter Milkshake


Labne (Yoghurt Cheese)


Beetroot Labne Dip


Sauerkraut


Pumpkin with Pesto


Beef & Quinoa Patties


Sunflower Seed Paella with Prawn & Chorizo


Mango Macadamia High-energy Smoothie


Charred Capsicum & Walnut Dip


Egg, Bacon & Spinach Pies


Purple Power Smoothie


Red Rocket Smoothie


Sweet Potato Rosti


Chilli Bowl


Grain Free Scones


Apple Pie


Almond Meal Pastry


Chicken Broth


Sweet Potato Mousse


Coconut Milk


Coconut Flour


Apphia’s Lemon Chicken with Roast Veg & Rosemary


Meat-za


Zucchini & Mushroom Strata


Gypsy Chicken


Lebanese Style Herb & Nut Crusted Salmon


Sweet & Sour Prawn & Coconut Soup


Moroccan Cauliflower “Cous Cous” Salad


Nutty Chocolate (I made them in silicone moulds for the seminar so it’s easy for all the gusts to try)


Asian Style Beef Salad


Probiotic Coleslaw with Homemade Mayonnaise


Lamb & Prune Tagine


Super-tender Chuck Steak


Sweet Potato Shepherd’s Pie (I used white sweet potato)


Spanish Tortilla with Sweet Potato


Kale Triangles – made with the Grain Free Dough


Red Cabbage Salad


Chicken Liver Parfait


Russian Custard

Nomato Sauce
Slow-cooked Barbecue Pork Ribs
Nomato & Halloumi Pizza
Ghee
Chicken and Mushroom Pho
Mussels with Tomato and Bacon
Tuna in Olive Oil

DIY Degustation Dinner

Last night we had a DIY Degustation Dinner for 8 guests – each couple was responsible for 2 courses and a cocktail.

I called my entree โ€œThe Sound of The Fat Duckโ€ย ย – I had 4 boxes of โ€œcerealโ€ (flavoured like a full English breakfast) left over from the Fat Duck in Bray – so each couple were given a Fat Duck carry bag (also left over from my previous Fat Duck visits) that had the cereal & 2 squeaky ducks! (The sound of the Fat Duckย )
I made macadamia milk to serve with the cereal too.
Inside each cereal box was a wooden puzzle that when completed was a little Fat Duck money box.
Thanks to my hubbyโ€™s trip to Kmart & my dry ice supplier – I created a Fat duck centrepiece with dry ice so when you poured the water in you had the drama of the cold smoke with the aromatherapy of wild orange to compliment the Heston meatfruit I made usingย Super Kitchen Machine (Thermomix)ย post recipe here.
I also made โ€œquackersโ€ duck shaped crackers (which had duck fat in them) to go with the chicken liver parfait (I had wanted to make it with duck livers but my butcher was waiting for their order still) Needeless to say my Thermomixโ€™s have had a major workout the last few days!!
Each couple took home the other half of their meatfruit to enjoy at home. The chicken liver parfait has equal parts butter to chicken livers!! It was frozen into domes & once joined together dipped into the mandarin jelly!! Guess what Iโ€™m having for breakfast?

Heston’s Famous Meat Fruit Recipe

For my dessert dish I made the Peter Gilmore Recipe Snow Eggs but used my own flavours rhubarb from the garden with some fresh truffles in the ice cream.

Peter Gimore’s famous Snow Egg Recipe -I used my own flavours of Rhubarb & strawberry for the Fool & the Granita & Truffle Ice cream

 

Thermomix Pork Rillettes

Arwenโ€™s Thermo Pics | Hobart Thermomix Consultant | Pork Rillette

Thermomix Pork Rillettes

Pork Rillettes
Author: 
Recipe type: Snack
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 12 serves
 
I just love Pork Rillettes - they are so easy to make & so tasty, just perfect to pull out of the fridge when you have guests or get a snack attack!! It takes me back to the awesome food markets in Paris - YES!!
Ingredients
  • 1 tbs salt flakes
  • 1 tsp cracked black pepper
  • 6 juniper berries
  • 20 all spice berries
  • 16 cloves garlic
  • 120g brandy or apple cider
  • 1 kg pork shoulder cut into 3 cm cubes
  • 500g pork belly or bacon (rind removed) cut into cubes
  • 1 tbs dijon mustard
  • 1 tbs veggie stock paste
  • 150g water
  • 150g dry white wine
  • fresh thyme leaves optional
  • fresh bay leaves optional
  • butter or duck fat optional
Instructions
  1. Place the salt, pepper, juniper berries and all spice berries into the TM bowl and mill for 20 secs speed 10.
  2. Add the garlic and chop for 3 secs / speed 7.
  3. Scrape out the mixture into a container and add the pork shoulder, pork belly or bacon and the brandy, cover and marinate over night in the fridge.
  4. Place the marinated pork into the TM bowl, add mustard, water, wine, thyme and bay leaves and cook for 1.5hrs /100 degrees/ reverse, speed 1.5 with the simmering basket on top instead of the MC. If you need to shred the pork anymore you can go onto speed 4 reverse for 5 - 10 secs.
  5. Allow to cool and place into sterilised jars.
  6. If your pork wasn't fatty enough you may need to melt some butter or duck fat to cover the mixture.
  7. Place into the fridge to cool completely and serve with cornichons and crusty bread or crackers.

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