My Thermomix Journey | Food consultant

My Thermomix Journey

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25.01.2022 SO I read recently that food consumed as a liquid (smoothie) would keep you satisfied longer. So it is mid morning and I need a snack and I have to have more than a piece of fruitwith WW you have to eat your points. So 1 frozen banana 2 FRESH pitted dates (don't use dried dates) 2 tsp almond nut butter (made previously)... 250ml cold water Dash of ground nutmeg Blend 60seconds/ /speed 9 Pour and enjoy. Just 2WW points. For a point free shake omit the nut butter 1WW per teaspoon. The nut butter gives it a toasty roasty taste and a little satisfying protein and some good fats. YUM! See more

22.01.2022 SO today I baked Nigella’s Chocolate biscuits. They are surprisingly light and just chocolaty enough. I can imagine a scoop of no churn ice cream in between two biscuits. YUM! And then a weight watchers moussaka which is delicious. Now the full fat version is my favourite, but this is a good alternative at 7WW points for a generous serve. Instead of frying the eggplant I steamed it in the Varoma. Cool!

22.01.2022 Been a while! Had a small order today so I did it all in the Thermomix. No way I could do a batch of 4 (yes 4) cupcakes in my usual stand mixer. And a small batch of buttercream was so easyno sifting, just mix away.

18.01.2022 SO tonight I made Ricotta Dumplings in tomato sauce. YUM!

16.01.2022 SO over the course of yesterday and today and in between things I made a Chocolate Hazelnut Babka. Wow! This is an enriched yeasted dough, butter, milk, and eggs. It is quite heavy. It is filled with a chocolate hazelnut spread then sprinkled with 64% chocolate. Baked then brushed with syrup while still hot. Now I believe it is traditional to bake in a kugelhopf tin but New York bakeries often bake them in a loaf. The aroma that was coming from the kitchen was amazing. And the tasteaaaahhh! Amazing. This is a difficult bread to make but the Thermomix makes short work of the dough. So good. By the WW6 for 30g, but worth it.

14.01.2022 SO I was asked to make some mini croissants . So I made some mini, some not so mini, and some mini pain au chocolat. These are for me. The great thing is that croissant dough freezes very well. So I formed, proved, and frozen the croissants for my order. On the day I'll take them out for half an hour, glaze them, and bake them. YUM!

12.01.2022 SO today I decided to revisit my Tsoureki (Greek Easter bread). I adapted it and used the tangzhong method. This is a process of cooking a roux to a temperature of 65C. This is then mixed into the enriched dough. It is used to make that crazy soft Japanese milk bread. It has transformed my Tsoureki into a soft and light bread. YUM!

12.01.2022 SO today I made a new batch of gluten free flour. White rice, brown rice, cornflour, tapioca, besan, zanthin gum. Then I made some gluten free pasta. I used my extruder and made some macaroni. Then I made some egg free mayonnaise with aquafaba (homemade chickpea water). It looks and tastes just like mayo. Poured it into a jar and left some behind to make a quick coleslaw. YUM!

12.01.2022 SO while the polenta with Parmesan and chives cooked unattended, I whipped up some Brussel Sprouts. Blanched and refreshed, then finished off in the pan with some bacon, mushrooms, almond slivers, onion, garlic with a lick of olive oil, Worcestershire sauce and red wine vinegar. Topped with some rocket and a drizzle of olive oil. YUM!

10.01.2022 SO I have been working on a new recipe based on a cross between my spanakopita and the zucchini slicespanakotatta. Still a bit of fine tuning but really yummy.

09.01.2022 Here is a great little cracker made with cheese (that really orange stuff), butter, and flour. (And a little seasoning). You can finds the recipe here at Smitten Kitchen: https://smittenkitchen.com//03/whole-wheat-goldfish-crack/. And it is a breeze in the Thermomix. I made my own goldfish cutter and a special little cutter to put on the smile and eye. They are yummy and 2pts each WW.

08.01.2022 A little something Thermie and I whipped up. Hazelnut dacquoise, heavy chocolate cardamom cake, choc ganache, dark cherries in thick syrup, choc buttercream, cake, ganache, buttercream, choc shavings, cinnamon sticks and gold leaf. Rough ganache finish on sides.

05.01.2022 Wood butterbee’s wax and rice bran oil. To nourish your wooden boards and utensils.

03.01.2022 SO Chris has a friend over for a cuppa on the veranda. What better than some traditional Madelines. An easy recipe that can be difficult to make. Adapted from an original recipe by Julia Child. So easy with the TM.