My Rhubarb Clafoutis recipe holds a special place in my heart – it’ so easy & you can make it gluten free using almond meal instead of flour. This is another recipe the is included in Eloise Emmett‘ s Tasmanian Pantry Cookbook.
If you want to make it gluten free simply use almond meal instead of the flour
Ingredients
1 tablespoon butter, softened for greasing dish
2 tablespoons caster sugar
250g grams rhubarb, sliced into 1cm width
100 grams plain flour, or almond meal
½ teaspoon baking powder
3 eggs
150 grams caster sugar
150 grams milk
150g cream
1 teaspoon vanilla extract, or seeds form 1 vanilla bean
icing sugar, for dusting
Instructions
Preheat the oven to 200 degrees.
Grease a 25cm round or rectangle baking dish with the softened butter, then sprinkle sugar over base and sides.
Place the rhubarb slices into the base of the dish.
Add plain flour (or almond meal), baking powder, eggs, sugar, cream, milk and vanilla into mixing bowl and blend for 10 secs speed 5 or until combined.
Pour this mixture over the rhubarb - it will float to the top so sprinkle some more caster sugar on top to help sweeten the rhubarb.
Place into oven and bake for 30 - 35 minutes or until puffy & golden.
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: 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
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 🙂
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 SauceSlow-cooked Barbecue Pork RibsNomato & Halloumi PizzaGheeChicken and Mushroom PhoMussels with Tomato and BaconTuna in Olive Oil
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 “The Sound of The Fat Duck” – I had 4 boxes of “cereal” (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 Duck ) 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 hubby’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 using Super Kitchen Machine (Thermomix) post recipe here. I also made “quackers” 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 Thermomix’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 I’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
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
Place the salt, pepper, juniper berries and all spice berries into the TM bowl and mill for 20 secs speed 10.
Add the garlic and chop for 3 secs / speed 7.
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.
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.
Allow to cool and place into sterilised jars.
If your pork wasn't fatty enough you may need to melt some butter or duck fat to cover the mixture.
Place into the fridge to cool completely and serve with cornichons and crusty bread or crackers.
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