One must always start the day with a good breakfast; my favourite breakfast at the moment is slow cooked eggs, place eggs into the simmering basket & cover with water, cook for 60 mins, at 60 degrees, speed 4. And my favourite indulgent accompaniments are smoked salmon, avocado & hollandaise sauce (I used the guided recipe on the Thermomix model 5, making sure I use cold butter). I also made fresh orange juice (using the guided recipe too) it’s just orange flesh, water & ice. Our breakfast table cloth & cutlery were my nanas so they are really special. The napkins were a Christmas gift from one of my friends.
This year we had the hottest Hobart Christmas Day on record!! We had already arranged our Christmas menu to have a French inspired menu (because of my trip to Paris this year) We all like to contribute & take it in turns hosting. This year it was at my sister’s house. We all live very close, only 5 mins down the road from each other, which is very handy.
Useless fact: This is the first year that all 3 households have owned a Thermomix!! Mum brought lots of veggies & herbs from her garden. My brother & mum got to work deshelling the broad beans & chopping up the scarlet runner beans.
For starters mum had made her smoked salmon rounds on cucumber & homegrown raddish.
My sister had set the table, I wasn’t sure about the noddy table cloth but Christmas is about family & food, not about food styling lol!! She also made our family favourite dip a tradition for each year the Thermie Green Avocado Dip. Everyone brought a cheese & mum also brought quince paste. And I made the oat biscuits from In the Mix 2 to go with the cheeses.
I made the baguettes fresh that morning!! I instructed mum to tear them up just like they do in Paris!
I made my fennel & pink grapefruit salad.
For mains we had 2 Thermomix cooking steamed salmon with dill & garden veg served with the decadent gratin dauphinois (potato bake) my sister made.
We were so full & hot we didn’t even have the Christmas puddings made by my friend Nat & I on our Christmas cooking day. We did eat something for dessert but I can’t remember what it was!! What a wonderful day of feasting & family fun!!
We made this delicious trifle at our recent INSPIRE Christmas cooking class
INSPIRED TRIFLE IDEAS: This is a favourite recipe my friend’s Mum used to make for us. The original recipe used 2 packets of port wine jelly instead of using the cherry “juice” to make the jelly. You may also like to add cherry liqueur to the jelly 🙂 There are so many different combos for a trifle, use any kind of fruit – fresh figs, pomegranate seeds, passionfruit, mango, berries, kiwi fruit, then make a jelly to go, with that fruit even a wine or sparkling wine jelly. Match it with your style cake a plain sponge, or try chocolate, orange or pistachio. Then flavour your custard to match or use a lemon or lime curd for something different. Top with fresh whipped cream & something for a bit of crunch your favourite nuts, biscuits, toasted coconut, chocolate.
The orginal recipe was one that my friends Mum made for us when were young - then we started having it for our family Christmas!
Black Forest Trifle
1 chocolate cake or chocolate sponge
1 x 600g jar morello cherries, keep the liquid
2 teaspoons gelatine power
100g flaked almonds, lightly toasted or coconut flakes
50g dark chocolate, or to taste
100g Corn Flour
150g dark chocolate, good quality (add more to taste)
150g sugar, or to taste
2 teaspoons vanilla extract
40g unsalted butter
Black Forest Trifle
Heat 100g of the liquid from the cherry jar for 3 mins/100 degrees/speed 1, add the gelatin & mix for 5 secs/speed 5.
Add the rest of the liquid & mix for another secs speed 5.
Using a strainer pour into your chosen glass trifle container or individual glasses (8).
You can either add the cherries now & place into the fridge to set or place the cake in to soak up the cherry jelly & place the cherries on top & into the fridge to set. In a clean TM bowl whip your cream with the butterfly around 20 - 30 secs /speed 3.5-Time will vary depending on how fresh your cream is. Place the cream to one side & without needing to clean the bowl, place all the custard ingredients to the bowl. Cook for 15 mins 90 degrees speed 4 or until thick.
Pour the chocolate custard on top of the cherry jelly & cake. Place into the fridge. Once it has cooled completely spread the top of the custard with cream & sprinkle with almonds & grated dark chocolate & or toasted coconut flakes & fresh cherries. Can be made the day before, although the cream is best done on the day of serving.
I like to use the sponge cake from the Devil of a Cookbook replacing use 40g of cornflour with cocoa powder.
I was so excited to put on a special class for Christmas with my friends, we had 30 guests for a Christmas sit down meal & it was all made in the Thermomix – we demonstrated how most the dishes were made & gave all guests a take home recipe booklet & edible gift pack. I collected fresh herbs & foliage from my friends & my Mum’s garden to help decorate the tables.
We spent weeks testing recipes & working on the menu. So much thought & effort, planning every detail. On the day of the class the venue we had booked to hold the class had a mains pipe burst & they were without water!! Panic – what to do? We had so much food!! We didn’t want to disappoint our guests by having to cancel the class. Thankfully one of my customers Maree who was attending the class owns the cafe’ Venus & was able to save our bacon – almost quite literally! And we were still able to put on our event – phew!!
So we were down almost 1.5 hours of prep & decorating time & working in a smaller space. However as soon as guests started to arrive it was all smiles!!We served each guest a welcome Strawberry & Rosewater Mocktail.
We were in such a rush I didn’t get to take a photo of our plated trio of dips which included my absolute favourite Thermie Green Avocado Dip & Beetroot Hummus with Dukkah & Cream Cheese, Lemon & Herb Dip on cucumber rounds with smoked salmon. We served these with my Christmas Spinach & Cheese Grissini plus Chia & Quinoa Crisps.
The main event was the Steamed Turkey Roulade stuffed with Roasted Rhubarb, Hazelnuts & Garlic Sage Butter, steamed pink eyes & garden greens with Cauliflower & Beetroot Salad with Egg Free Garlic Aioli & Turkey Skin Butter. (Check out Dani Valent’s butter video.)
Our trio of Christmas desserts were Arwen’s Black Forest Trifle, Sue’s Mini Pavs with Smolt’s Lemon Curd & Our awesome Christmas Profiteroles filled with Charlie’s Special Fruit Mince & Vanilla Bean and Brandy Crème Patisserie.
Everyone said they loved the class & asked if we were available to cater for them on Christmas day! As guests left with bellies full & inspiration high -they took their free gift from Chef Ellie Emmett The Real Food for Kids Cookbook calendar & helped themselves to fresh bay leaves & herbs as well as rhubarb from my garden.
It has been wonderful hearing how people have been trying our recipes at home & enjoying them again. I feel so privileged to share my passion for Thermomix cooking & fresh produce, I can’t wait till our next inspiring cooking session!
I was so happy to test this recipe & it was delicious too!! What’s not to like – you had me at parmesan puff pastry!! I decorated it with stars for the Christmas theme & I gave the recipe 5 stars so that is why there are 5 pastry stars on it!!
Quote from Dani Valent’s recipe – ‘A pithivier is a French puff pastry tart, traditionally made with sweet almond cream. This savoury interpretation still has sweetness from the slow-cooked onions and dried fruit. It’s a lovely dish to bring to a picnic, party or Christmas spread and can also be a tasty way to use up Christmas leftovers (see variation).Variation: Add a handful of diced leftover Christmas ham or turkey, If using turkey, replace the currants with dried cranberries. You can also make smaller individual tarts.’
I am definitely putting it on our Christmas menu this year. Also it was so awesome Dani was happy to use my photo in the Thermomix in Austraila‘s Thermomix newsletter they sent out to all their customers. The ironic thing is that I made the recipe using my old TM31 – the one that Dani Valent signed when she did her In the Mix 2 seminar in Hobart Aug 2014 – happy memories.
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