Eloise Emmett 30 Day Challenge

by | Nov 4, 2018 | Foodie Adventures, Photography, Thermomix | 0 comments

Eloise Emmett 30 Day Challenge – Another delicious challenge – how could I refuse this awesome opportunity!! My good friend Eloise Emmett has put out the challenge for people to see how easy & delicious her recipes are. Anyone who completes the challenge for 30 days will get to attend her workshop in Dec for free!! YAY!! Count me in!! You can cook recipes form any of her 3 award winning cook books  – The Real Food for Kids Cookbook, Seafood Everyday cook book or the Tasmanian Pantry Cookbook or any recipes from her website too!! I’m excited to get cooking & eating who wants to join in the fun too? It starts Oct 15th 2018!!!

Fresh Pasta

 

Tongola Pea Pasta (recipe used broad beans I had to use asparagus)

 

Apple Pie – (recipe was with blackberries but I had to use blueberries)

 

Creamy Potato Salad (my recipe from the Tasmanian Pantry cook book)

 

Moroccan Inspired Goats Kebabs (I used lamb instead) recipe also includes Ras al Hanout & served with Tzatziki (I made Ellie’s recipe for that too)

 

 

Scallops Wrapped in Bacon with Spicy Tomato Sauce

 

Banana Bread

 

Garlic Buttered Scallops on Fillet Steak with Hollandaise

 

Fermented Seeded Mustard

 

Dill & Feta Omelette (steamed in the varoma)

 

Smoked Salmon Pizza with Capers Red Onion & Sour Cream (I used Weston Farm’s peony capers)

 

Tuna Carpaccio

 

Fermented Honey Garlic

 

Peppered Tuna Steak

 

Pickled Octopus with Greek Salad

 

Slow Braised Lamb Shanks in Bruny Island Pinot Noir

 

Italian Pantry Meatballs

 

 

Slow Cooked Duck ( I did mine in the oven instead of the slow cooker)

 

Salmon Rashers with French Toast & Maple Syrup

 

Normandy Pork in Spreyton Fresh Cider with Apples, Celery & Walnuts

 

My Rhubarb Clafoutis recipe from the Tasmanian Pantry Cookbook

 

Kiss Biscuits

 

Red Miso Huon Salmon (using ingredients I had already)

 

One Pot Salmon (single serve)

 

Pink Eye Potato & Salmon Salad

 

Honey & Garlic Braised Bangor Farm Lamb Shanks

 

Lemon Tart

 

Caper Tart with Smoked Salmon & Red Onion Jam

 

Grilled Wallaby with a Roasted Beetroot, Roast Garlic & Goat’s Cheese Tart

 

Rhubarb & Custard Tart

 

Roast Tomato & Roast Garlic Soup

 

 

Crispy Baked Chicken Drumsticks

 

Panko Crumbed Abalone

 

Seared Doo Town Wallaby With Beetroot Puree, Goats Cheese, & Spiced Balsamic Reduction

 

Beef, Mushroom & Red Wine (Pie) I served the filling with sweet potato mash YUM!!

 

Summer Berry Pudding

 

Salt & Szechuan peppered Squid with Lemon Aioli

 

Lavender, Salmon Gravlax

 

Venison Carpaccio

 

Crispy Pepper Berry Tassal Salmon with Ashbolt Sparkling Elderflower

 

Buttermilk Blinis with Lavender Salmon Gravlax

 

Thai Venison Salad

 

Barbecued Octopus with Pea, Cabbage & Feta Salad

 

Black Forrest Trifle – My own recipe from the Tasmanian Pantry Cookbook

Thermomix Kiss Biscuits

by | Nov 4, 2018 | Arwen's Thermomix Recipes, Baking, Thermomix, Thermomix Recipes | 0 comments

Arwen’s Thermo Pics | Hobart Thermomix Consultant | Kiss Biscuits

Kiss Biscuits

Save Print
Kiss Biscuits
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
A favourite treat for morning or afternoon tea - try making your own jam & adding a tablespoon of rosewater to the jam to really take it to the next level!!
Ingredients
  • 100g sugar
  • 130g butter, softened
  • 1ts vanilla extract
  • 2 eggs
  • 300g plain flour
  • 3tsp baking powder
  • Homemade raspberry jam
  • 150g icing sugar
  • 30g butter
  • 2 drops pink food colour or 1 tsp beetroot powder
  • 2tbs boiling water
  • hundreds & thousands, optional to decorate
Instructions
  1. Add butter, sugar & vanilla extract, insert the butterfly into the TM bowl & mix for 30 secs on speed 4. You may need to scrape down the bowl half way through. Keep the butterfly spinning on speed 4 as you add each egg & you may need to stop & scrape down the bowl again.
  2. Add the flour & baking powder & mix for 5 - 10 secs speed 4 with or with out the butterfly. Rest dough in the fridge so it is cool enough to work with. Turn the oven on to 180 degrees. Roll out dough onto the Thermomat sprinkled with a little extra flour & use a round cookie cutter to cut out the biscuit shapes. Place them onto baking trays lined with baking paper. Bake for 8 -12 mins until cooked but not too brown. Allow to cool, then sandwich together with raspberry jam in the middle, you can just dust with icing sugar or mix icing sugar, extra 30g butter with food colouring & boiling water on speed 6 for 5 secs. Then spread on top of the biscuits & sprinkle with hundreds & thousands (if using).