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
If I have these in my fridge/pantry already made my life is so much easier – here is my list!!
Veggies Stock Paste
The first thing you make when you get a Thermomix, it saves you money & it adds extra flavour to soups & casseroles. Made from fresh veggies & herbs & a lot of salt to preserve it. It can last in the fridge for up to 6 months if you didn’t use it up first! 1 teaspoon is equal to 1 stock cube. Here is the ingredients list or you can put other things in too like mushrooms or leftover green parts of your leeks. So versatile & it packs a flavour punch!
Thermomix made natural yoghurt
The automated recipe on the Thermomix model 5 is fantastic, with the option of using cream (yes please) and using powdered milk. it is one of 2 recipes where the blades stop moving & it keeps it at 37 degrees for 8 hours. Yoghurt is a great substitute for anything with sour cream if you don’t have any on hand, good for smoothies & also if you strain it over night you had labne – the most delicious yoghurt cheese!!
This paste is pure gold, so full of flavour. There are many variations on this paste recipe, I love the one from the Indian book so I am going to stick with that. Not only is this paste the start of the butter chicken recipe, (once you have your chicken marinating you can have butter chicken on the table in about 1/2 hour a perfect weeknight meal.) You can also use it to marinate any meat before grilling it. It makes a good marinade for a whole chicken before you steam it too. PS Yes you can store chillies, ginger or other fresh herbs in the freezer until you need them.
This is just so versatile, a dip or spread or toss through fresh pasta. So many varieties of pesto to try, pictures here is Jude Blereau’s recipe for pumpkin seed & coriander pesto. Here is my regular pesto recipe or my kale pesto recipe. You can use different nuts or a mixture of herbs, or even add some spinach leaves in for some sneaky veggie smuggling! Pesto is also an awesome filling in scrolls with cheese 🙂
I hope you like it hot? This is my recipe for spicy mustard yum!! I use it when I make mayo or spread onto cold meats. I also use it in the famous veloute’ sauce we do at the Thermomix demo.
Vanilla Bean Paste
My friend Charlie did extensive testing to create this awesome recipe that I use all the time. TIP: After making it add milk to the bowl and make the best vanilla milkshake ever!! Flavour saving is awesome!!
My friends from A girl, a guy, furkids and food have the best butter recipe or check out Dani Valent’s video on making butter here along with some great flavoured butter ideas. So why would you make your own butter? It tastes so good!! You can save money & you also get buttermilk to cook with as well! Here is my butter post.
Milled Pink Salt with Dulse (seaweed)
I know I store my pink salt in a pink chook? It’s kind of a bit strange but it’s worked for me the last 4.5 years!! I was first introduced to this salt by Fiona Hoskin at the first demo at my house when I had just decided to become a Thermomix consultant. It’s got lot’s of minerals etc but I just love the taste, it’s a recipe from Cyndi O’Meara. I used to use a recipe for it, but i make up a big container of it & then use it for everything even in my stock paste. I use about 500g of Himalayan rock salt & 50g dulse flakes & mill it up for on speed 10 for about a min until it has reached the consistency I like.
Homemade Mayo or Aioli
You can make so many different variations on mayo, using different oils, or egg free, add any herbs you like? I always love having garlic, lemon & homemade mustard in mine. I’ve even made a wasabi & lime version. So good to use as a dip on some bread or to dress a potato or sweet potato salad.
Recipe is in the In the Mix Cookbook I keep ice cubes of this paste in the freezer & add them to my smoothies or juices for an intense kick of green goodness 🙂
I normally make this right before starting my curry recipe, and then depending on the curry recipe I use the same TM bowl for the curry without washing the bowl (flavour saving) I love using Quirky Cooking recipe here is a good video that shows how to do it. Yes you will need a nut milk bag to strain it – they are available online or at most health food shops.
I need to thank my foodie friend Charlie again for this recipe she got it off her Indian friend’s Mum & converted it to the Thermomix. So versatile I have used different oils or fats added black sesame seeds to make it look a bit different – here is the video of Charlie cooking her roti wraps. You can store them in the freezer wrapped in glad wrap & reheat them in the varoma.