30 Day Thermomix Challenge

After being at the Thermomix demo I have set myself a Thermy challenge

30 days in a row of use - at least 30 days where I am home

Day 1- beetroot salad and berry dream
Day 2 - pikelets, blueberry jam, blueberry cream ( for Macarons), celeriac purée and hummus
Day 3 - pumpkin risotto
Day 4 - Hidden vegie pasta sauce for Princess A
Day 5 - Vanilla Buttercream
 

Thermomix Demo

I went to a Thermy demo last night, although the consultant did a brilliant job most of the girls present weren't that impressed.

I love mine, I discovered I only use it for a few things and so probably don't really get my monies worth, having said that, it was the best thing for baby food, for sauces and for making soups.

I will try and post a few more thermy recipes to spread the word.

Last night the consultant made Risotto, creme patisserie, beetroot salad (this I thought was terrific), a berry delight dessert and some houmous. The houmous was also really delicious.

Need to get my thinking cap on and make some more creative food ideas for Princess A and A.

Wishing you a terrific Saturday - I have a cake to plan for - next week is surf cake

x

Food food food

I have been doing a small experiment today - to see whether food tastes better if it's mindfully eaten

The answer is a definite yes !!!!

Try eating even the simplest of meals with all your senses.

Sight - really look at the meal, the effort someone went to prepare it, the colours, textures etc

Smell - take a few seconds to really smell the aromas. What seasoning has the cook used, what herbs, what spices.

Taste - take the first bite, let the taste buds enjoy the sensation
Is it spicy, sweet, salty, sour, peppery, bitter

Touch - well if you are eating with your hands this is a possibility, but for most of us, what is the texture on your tongue, soft, crunchy, rough, slimy, gooey, crispy etc

Hearing - well at least listen to your fellow diners, but maybe it sizzles or you can experience the sound of it crunching, breaking or the subtle sounds of you chewing

I challenge you to enjoy your next meal with all your senses

N

Saloon Cake

Just so it made it on the blog
Here is my latest creation, I will write more details in due course
N

Dora cake

Here are the pictures of my latest cake.

I'll post the recipe and details later.

Macaron Madness 2

I found the best recipe for Macarons online - well I haven't perfected it yet but will keep you posted

I used the Italian meringue method rather than the French and it tastes good - still no feet but close to great

Here are some pics in progress

More family dinner surprises

I never thought that rissoles could be gourmet ....

Menu - rissoles, served with ham wrapped asparagus spears with homemade egg free hollandaise, steamed steamed carrots and mushroom risotto

... A has recently found out that he can't eat wheat, eggs or any milk products ( cow, goat, Sheep etc)
So hollandaise without eggs was a real challenge

I managed it with some egg replacer and Nuttlex ( dairy free butter)
Turned out surprisingly well - couldn't have done it without the thermy !!!

Weeknight delights !!!

The inner domestic goddess in me has been desperate to show some mid week magic.

So ..
Lamb racks served with fennel and beetroot purée and sweet potato rounds.
Accompanied with baby eggplant and small zucchini boats ( covered in seasoned breadcrumbs)

The thermomix made easy work of the purée - put the veggies in and one lid of water, season to taste - perfect !!

Boats - thermomix breadcrumbs, thyme, salt, pepper and some
Parmesan - spread on each half of the zucchinis and eggplants, add some dollops of butter and drizzle with olive oil. Cook in oven and grill for a few minutes at the end to make golden brown

Delicious mid week delight

Gourmet Delights

Several months ago we invited some friends for dinner a night of true indulgence !!!!

something to wash it down

Menu -

Entree
Chilli and lemongrass prawns with lime
ginger and soy scallops
Green fresh salad with balsamic figs

the raw prawn

Prawns with fresh lime

fresh figs... one of my favourite ingredients

Scallops

Main
Roast pork glazed in quince paste, wrapped in proscuitto baked in stock
crispy crackling
Beans
Apple Sauce - well a twist on this - roast apples

prepared pork

Main

Dessert
Vanilla pannacotta with caramelized oranges

Pannacotta and caramel oranges

To Cake or not to Cake

How do I get myself in these situations, I love decorating cakes but... I am not sure if I am great at making them under pressure.

I have 3 orders, a Western Cake, a Surf cake and a wedding cake.
Yes - that's right - its not a typo - a Wedding Cake. I am already having sleepless nights just thinking about what happens if i screw it up? Should I have said no ? or should I just do it and use it as a way to launch my new adventure?

so... where to start - I have been busy searching the net for pictures of cakes as inspiration, there is so much out there.. and to add to the pressure the bride to be would like piping.. I don't even know how to pipe. So I am on a mission to try and convince her that piping is not the way to go... lets see how you go.

I will keep you posted on the wedding cake... Updates shortly !!

Western cake - the brainstorm went a little like this -
- hat
- horse
- gun
- boot
- Clint Eastwood
- the good the bad and the ugly
- a saloon
- a cactus

and so on... leaning strongly to cactus


Surf Cake - that was a bit easier...
- a wave and a little surfer
- a board
- a thong
- water
- palm tree


lets wait and see....

I have been so flat out with my normal work ... but will keep you posted
N x

The Cake

It was the best cake ever according to A !!! Wow coming from the man who said cakes normally end in tears and tantrums I was secretly a little pleased ...

Everyone loved it - yeah !!!

I can't take full credit for the recipe - it is one of Valli Littles recipes

Check out the November 2011 delicious magazine .... Chocolate butterscotch layer cake

Recipe to follow xx

Friends for Feeding Frenzy

Preparing for a friends lunch tomorrow

Menu plan -
Nibbles - sorry not so domestic goddess of me - chips and bits

Entree - also doubles as kids lunch - chicken wingettes honey soy and Peri peri, sausages and yummy bread

Main -
Fig, buffalo mozzarella and radicchio salad
Pumpkin tarte tatin
Sweet potato tarte tatin
Roast pork
Roast apples and pears

Dessert -
Decadent chocolate tower cake with butterscotch cream and caramelized hazelnuts

Home made vanilla icecream

Jelly for the kiddies

I will post recipes and pictures tomorrow

Wish me luck !!! X

Ps pic is the cake work in progress

Mama's' Dinner

Morning all.... after dinner madness....

We had everyone over, MIL, FIL, Brother, and of course the birthday girl Mama. Princess made her usual impact (joined us for dinner and had a great time scoffing pork).

Pork - for the first time in ages I stuffed up the crackling.. not very Domestic goddess of me...!!)

Pork Recipe -
Stuffed pork loin from butcher without the bone, crackling attached.. (normally i take this off the roll and roast it separately - hence the crackling disaster.
Salt the fat, place in deep roasting pan, surround with halved apples, pour in 500ml of beef stock, heat oven to 200 place in over, cook for 20 mins, then turn oven down to 180 and cook for about 20 minutes per 500g.

Roast Vegies -
I roasted kipfler potatoes, normal potatoes, some sweet potato and a tiny bit of pumpkin because that was all I had in the house. Just rolled them in oil and placed on over tray in over above the roast.

Cauliflower Cheese
I was going to skip this, but my brother made a special request, and as it was his birthday last week, I obliged.
Stem the cauliflower in rosettes. at the same time add a nob of butter, melted in a saucepan, then a tablespoon plain flour to make a rue. I kept adding flour till it made a paste, I left the heat on to cook the flour a little to remove the floury taste. Then added Milk about 500ml and whisked it to absorb all the rue and not have lumps. When it started to thicken i added some more milk and again whisked. Let it thicken a second time, added cheddar, a big handful, some pepper and then stirred till the cheese was melted. 
Pour this over steamed cauliflower, top with another handful of grated cheese and place in the oven.

Dessert was Creme Caramel
I make this with milk.
2/3 cup of sugar and a table spoon of water (or there about ) enough water to dissolve the sugar. Place in a saucepan, and heat till it turns to a light brown caramel. Pour into ramekins or in our case a round baking tray
While caramel is on the stove, combine 4 large eggs, 2 cups of milk, 2/3 cup of sugar and a teaspoon of Vanilla or in my case I used a teaspoon of vanilla bean paste. Whisk all to combine.
Pour over hardened caramel in baking pan and cook in a water bath in a 180 degree oven for 45 mins or till it is wobbly but cooked.
Cool and then place in the fridge.

Serve with fresh fruit . We had it with Watermelon and strawberries as that is what we had in the house.

that was Mama's birthday spread... HAPPY BIRTHDAY MAMA !!! xx

Mamas birthday dinner plan

Its my Mamas birthday and time to create a little mid week magic!!

Menu plan

Creme caramel
Roast pork
Roast apples
Vegetables

Good wine
Great champagne
Fabulous company ..

Happy birthday Mama - we love you !!!