I am so very lucky & grateful to have won the Burch & Purchese VIP competition. I am a huge fan of Darren & Cath’s recipes & virtual cooking classes, and I have all their signed cookbooks too. My VIP status is for 3 months so I will be posting about all the perks as they happen. I am so excited to be the very first B&P VIP. I also decided it was a great opportunity to do a cookbook challenge & cook as many things as I can from all of Darren Purchese’s cookbooks & cooking classes. YUM!!
Update: I have had my VIP status extended for an extra couple of weeks and that gave me the extra time I need to complete cooking the entire Chefs Eat Breakfast Too & the Chefs Eat Toasties Too cookbooks. WOW What an epic & delicious few months it has been & I have loved it all! (I have also included pictures from recipes I cooked before the my Cookbook Challenge with a * & any recipes I complete after the challenge with **)
I attended Darren’s online pavlova class & decided to make his Gin & Tonic Pavlova recipe to celebrate my win!!
B&P Dessert Bar for our family dinner birthday celebrations.
Chefs Eat Breakfast Too Brunch – I hosted this brunch for 11 of my friends as it was going to be my last day as B&PVIP. However I was extended 1 extra month. As well as the lemon curd basque cheesecake I made the Berry Smoothie Bowl, Mexican Baked Eggs with Pico De Gallo & Guacamole, Scuba’s Sweet Potato Hash Browns, Chocolate Stressel Brioche, Strawberry Cheesecake Brioche & Coffee & Cacao Maple Granola Clusters to take home. I also served Chicken Liver Parfait with Lavosh.
Mini Berry Smoothie Bowls served at the brunch
COOK WITH DARREN
Basque Cheesecake with Lemon Curd
Cacio e Pepe following Darren’s Instagram live cook a long
CHEFS EAT BREAKFAST TOO
I have to agree with Darren that Breakfast is one of the best meals of the day & that is why I love this cookbook so much. Lots of delicious recipes suitable for any occasion – plus check out the matching Spotify playlist too, there is one for each of the Chefs Eat Cookbooks!
Red Velvet Muffins with Fresh As Strawberry Icing Mix & Freeze Dried Strawberries (I was gifted those products in my July VIP hamper)
Honey Baked Granola
Buttermilk Pancakes with Lemon & Blueberries
Mexican-Style Baked Eggs with Pico de Gallo & Guacamole
Chocolate & Orange Marmalade Grilled Croissant
Double Eggy Bread with Shaved Ham & Mustard
Hot Cross Buns (#B&P*VIP)
Sausage & Egg Muffin (including homemade English muffin)
Green Smoothie Bowl
Chicken & Egg Rice Bowl
Toasted Breakfast Burrito with Scrambled Egg & Avocado
Lightly Fried Egg with Mushrooms, White Anchovies & Crispy Kale
Deep-fried Eggs with Green Sambal
Coffee & Cacao Maple Granola Clusters
Almond Bircher Muesli
Avocado & Vegemite Toast
Coconut, Quinoa & White Chocolate Chip Cookies
Chocolate & Vanilla Glazed Doughnuts
Papaya Smoothie Bowl with Chia
Spiced Lamb Pizza with Fried Egg Hummus & Lemon
Berry Smoothie Bowl
Soft Boiled Eggs with Anchovy Toast
Chicken Congee with Crispy Doughnuts
Perfect Classic Omelette (mine isn’t so perfect)
Coconut, Turmeric & Ginger Porridge with Passionfruit & Banana
Thai Style Tartare with Fried Egg (I used Venison instead of Beef)
Mushroom Quesadilla using Darrens homemade Corn Tortilla recipe
Fruit & Nut Breakfast Bars
Almond, Pear & Chocolate Croissant
Quinoa Porridge with Peanut Butter Banana & Coconut
Mushroom, Ham & Eggs Benedict
Filo-wrapped Fried Egg
Green Eggs & Ham with Tomato & Fresh Mozzarella (served with my homemade olive bread)
Quinoa, Mushroom & Soy Bowl with Crispy Fried Egg
Thick Pork Katsu Sando
Scuba’s Sweet Potato Hash Browns
Emma’s Tea Spot Sausage Buttie
Chocolate Streusel Brioche
Chocolate, Yoghurt & Lemon Cornflake Tarts
Strawberry Cheesecake Brioche
Ruby Chocolate Chip Cookies *
Anytime Waffles with Bacon and Maple Syrup *
CHEFS EAT TOASTIES TOO
Toasted Baguette with Scrambled Egg & Harissa
Olive Oil Toast with White Chocolate, Caviar & Champagne
Roasted Cauliflower Cheese Jaffle with Fresh Truffle
Curried Crayfish Roll with Mango Chutney & Potato Chips
Ok I think you get it that I just love all of Dani Valent’s cookbooks, recipes & her video site, see my posts on when I cooked & photographed all the recipes from her Entertaining with Dani Valent Cookbook. Plus I am am constantly updating my post on all the recipes I have tried from her video site – My addiction to Dani Valent Video Website. A few years a go I did an In the Mix Cookbook challenge & cooked over 40 recipes from the books in 30 days!! So this year I decided March would be #DaniValentMonth. I decided to host a lunch with 4 foodie friends & asked them to each bring a Dani Valent dish to share – one of my friends confessed to being a Basque Cheesecake virgin so we told her she had to make it & bring it to our lunch on the 8th March.
I made the Roasted Cauliflower Hummus recipe from Dani Valent’s site it’s by Shane Delia & so delicious served warm 🙂
Dani Valent herself couldn’t make it to our lunch so we set up a “Shrine” for her at the head of the table 🙂
I cracked out my homemade Kimchi – recipe by Sharon Flynn is on Dani’s site too.
Sue made the Mushroom Cappuccinos recipe from the Entertaining with Dani Valent Cookbook, with a touch of truffle oil, it was a perfect start to our ladies lunch 🙂
Rosey made the Sour Orange Curry recipe from the In the Mix Cookbook by Mark Newman – it was so yummy & spicy 🙂
(I forgot to take photos on my camera of the other 2 delicious main dishes that we had Onion Jam Flan from In the Mix cookbook made by Rosey & Rita made the Herb Salted Chicken form the Spanish chapter of Entertaining with Dani Valent cookbook – both delicious recipes!!)
Christine made the Basque Cheesecake for her very first time & she did an awesome job of it – you can watch the live video we took of her trying it for the first time & she gave it a 10.5 out of 10!!
I also made the White Chocolate and Baileys Parfait with Coffee Crumble recipe from Dani’s site by Julie Wholefood Alchemist. We shared 1 between 5 in case you are wondering but it was so good!!
I also made the Choc Top recipe by Christy Tania on Dani’s site – it has Cherry Semifreddo, sable biscuit base & dipped in Chocolate served with chocolate ganache. yes we shared one of these too 🙂
One of the best things was dividing up the leftovers to share YUM!!
We can’t wait for our Dani Valent Cocktail & Canapé’s evening at the end of the month – watch this space 🙂
It’s almost here – again! How on earth did that happen?
So obviously you are wanting to plan for food for the big day & any celebrations with family & friends leading up to Christmas 🙂 So I bring to you some inspiration & ideas to get you through this crazy busy time 😉
The Festive Flavours Cookbook & Chip is really great with some really good ideas for making your own gifts too like flavoured salts or spice rubs or flavoured sugars.
The Festive Flavours Cookbook is one of 4 books currently available to purchase in a book bundle saving you money. There are also lots of other great gifts available from the Thermomix online shop.
One of my favourite recipes from the Festive Flavour Book is the Pork & Chicken Terrine & I am definitely making that again – it was really delicious, it has cranberries & pistachios in it too.
Our family love my Thermie green avocado dip & this year I will be making the warm roasted cauliflower hummus from Dani Valent Cooking – speaking of which, wouldn’t a subscription to this site be a great gift for Christmas – there are already over 40 recipe videos available (index here) with a new one added each week, Dani Valent also has a Christmas ebook available to purchase for $15 or it’s free to her subscribers. See some of her recipes on my post called my addiction to Dani Valent Cooking 🙂 I am almost certain we will be having the Basque Cheesecake on Christmas day too!!
Also don’t forget about the recipe platform now called Cookidoo – what a great way to plan out your dishes for the festive season – if you haven’t signed up yet it is really easy to use with a great shopping list feature too. Here is the link to sign up to Cookidoo & you will get 1 free recipe collection when you sign up.
I am having a fun countdown on my social media pages sharing a different recipe idea each day – I hope you enjoy it & get some great ideas to use for your special day 🙂 Merry Christmas everyone!!
Day 1 recipe is my friend Kelly’s Dutch Spice Speculaas recipe here
Day 3 Thermie Green Avocado Dip This is one of the best dips ever – even if I do say so myself, put it on your Christmas & or entertaining menu this season or maybe just put it in your mouth!! Your taste buds will thank you 😉
The Best Avocado Dip
Day 4: I introduce to you the “Cheesecake” You can put as many or as little layers as you like of your favourite cheeses & I have included a layer of my favourite fruitcake to eat with cheddar cheese. You have to trust me on this it is seriously good – I also made some apple paste to go on my “cheese cake” because I’m all out of my homemade quince paste. I was also toying with the idea of making rounds of homemade crackers to put in between the cake layers so when you dismantle the “cheesecake” you could break the big cracker into a few pieces to serve with the cheese too.
Day 5 inspiration is Smolt’s Lemon Curd You can give it as gifts or serve it on or with your christmas desserts – Like pavlova with fresh berries!!
Day 7: Southern Stars White Christmas Custard – Coconut, White Chocolate, Frangelico & Vanilla Bean – our Thermomix team created this recipe for a custard challenge last Christmas & it is very delicious 🙂
Day 8: My Fruit Mince Surprise – it’s got rhubarb in it!! YUM! You can do so much with this delicious stuff – Add some fruit mince to some cream cheese and serve with fruit for Christmas sweet dip, stir through your ice cream mixture or serve with vanilla or brandy custard. Use fruit mince with thick custard or whipped cream as a profiterole filling, or use in fruit mince pies, pull apart bread or spread onto rectangles of puff pastry or brioche dough and make scrolls.
Use Fruit Mince in profiteroles mixed with cream or thick custard, fruit mince pies, pull apart bread or spread onto rectangles of puff pastry or brioche dough and make scrolls. Add some Fruit Mince to cream cheese and serve with fruit for Christmas sweet dip. Stir through your ice cream mixture or serve with vanilla or brandy custard.
1 orange zest
500 g apples peeled, cored and quartered
200g chopped rhubarb
100 g dates dried
80 g craisins
100 g currants
15 g fresh ginger piece chopped/ minced
60 g flaked almonds
Juice 2 oranges
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cardamon
2 fresh bay leaves
1 tablespoon Cointreau or Brandy (optional)
Place orange zest, dates and fresh ginger into mixing bowl and mince for 20
Add apples and chop 4-6 sec/speed 6.
Add remaining ingredients except brandy and cook for 35 min/Varoma/
/speed 1. Cool slightly,remove the bay leaves & stir in cointreau or brandy, set aside
until ready to use.
Christmas Profiterole – serving suggestion for my Special Fruit Mince
Day 9: Ellie’s Turducken. Yes it’s a chicken in a duck in a turkey!!
Day 10: Spiced Cherry Brioche from the Festive Flavours Cookbook – you can put any of your favourite fillings in 🙂
Day 11: Sarah’s Cheese Biscuits make up a few batches of this & store in the freezer in log ready to slice & bake when unexpected guests arrived or an attack of the munchies! Perfect with a glass of bubbles!
Sarah’s Cheese Biscuits
Day 12: Mum’s Chicken & Mango Salad – Such a versatile salad great to use up left over steamed chicken breast (after steaming a whole chook) or poaching chicken breasts in the Thermomix. You can use any nuts you like either cashews, macadamia or pistachios. Finely chopped celery for the crunch & fresh element, 1 mango sliced, sliced spring onions. Avocado is delicious in it too. I used cucumber because I had some in the fridge & added fresh parsley & mint leaves. Mum dressed it with 1/2 homemade mayo & half natural yoghurt 1 tsp of curry powder & 1 tabs of tomato relish. I used a honey & seeded mustard vinaigrette to dress it, my sister likes to use an Asian style dressing with soy sauce, fresh ginger & garlic.
Day 13: 60 Sec Fruitcake from the Devil of Cookbook – there are lots of other great Christmas recipes in this cookbook – Toblerone cheesecake, raspberry & white chocolate cheese cake just to name a few 🙂
Day 16: Flavoured butters can jazz anything up in a hurry & you can store them in the freezer. Dani Valent has some great butter flavour ideas & video of her making butter in the Thermomix. My friends at a girl, a guy furkids & food have a fabulous butter recipe then add any flavour you like – last year I made turkey skin butter as a variant to Dani Valent’s In the Mix cookbook Chicken Skin Butter recipe.
Day 21: Gingerbread or Gingerbread House – I use the recipe from the Festive Flavours Cookbook.
Gingerbread house made by my customer Natalie & her 3 year old daughter.
Day 22: Beetroot Cured Salmon – there is a recipe in the Festive Flavours cookbook but I used the Jamie Oliver one from his new Christmas Cookbook & made the curing mixture with the Thermomix. I have served it here on Blinis – however it is so versatile you could serve it on cucumber rounds or rounds of baguettes – serve on top of a green salad to make it into a dish.
Day 23: Double Chocolate Pretzel Cookies from In the Mix 2 & Dani Valent Cooking – Santa will love them too!