Pavlova Christmas Stack

The Festive season is upon us and nothing says festive like the Aussie favourite, pavlova. So of course it makes the cover of the new Festive Flavours cookbook and recipe chip!

 
The cookbook has three different variations of the pavlova stack; Mixed Berry, Gingerbread and Black Forest. The pavlova stack is definitely impressive and even inspired South Australian Group Leader, Annette to make this amazing Christmas video. Click here to view it. Continue reading

Festive Flavours Cooking Class 14 December 2015

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The special edition cooking class featuring recipes from the Festive Flavours cookbook has been announced and will be held in Canning Vale on 14 December 2015.

The menu for this exciting new cooking class includes:

  • Virgin lychee sorbet cocktail
  • Spiced cherry brioche wreath
  • Smashed pea and bean dip
  • Peanut and soba noodle slaw
  • Turkey roulade with cranberry bacon stuffing
  • Gingerbread pavlova stack

Click this link for the Canning vale cooking class flyer with full menu and event details.

This class is suitable for both Thermomix owners (TM31 and TM5) and non-owners.

Email me at tasha.thermomix@gmail.com to secure your place as this cooking class is guaranteed to sell out!

Find the next cooking class in your area here.

Baked Artichoke Dip

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This artichoke dip from the new Festive Flavours cookbook and recipe chip is so amazing!

It is so easy to make with just a handful of ingredients. All you need is parmesan cheese, garlic, mayonnaise and marinated artichoke hearts. So if you haven’t made your own mayonnaise yet then this is the perfect time to.

After mixing all the ingredients in your Thermomix you just pour it into a baking dish and bake for 30 mins at 180 degrees. It’s that easy and it is definitely a people pleaser!

This simple recipe is that good it even features on the $50 Festive Flavour 3 Course Dinner for Six menu.

Don’t have the Festive Flavours cookbook? Contact your consultant or purchase your copy here.

Festive Flavours Cooking Class 30 November 2015

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The special edition cooking class featuring recipes from the Festive Flavours cookbook has been announced and will be held in Atwell on 30 November 2015.

The menu for this exciting new cooking class includes:

  • Virgin lychee sorbet cocktail
  • Spiced cherry brioche wreath
  • Smashed pea and bean dip
  • Turkey roulade with Cranberry bacon stuffing
  • Gingerbread pavlova stack
  • Sixty second fruit cake

Click this link to see the flyer with full menu and event details.

This class is suitable for both Thermomix owners (TM31 and TM5) and non-owners.

Email me at tasha.thermomix@gmail.com to secure your place as this cooking class is guaranteed to sell out!

Find the next cooking class in your area here.

Gingerbread biscuits

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I just love Halloween and I love gingerbread biscuits. I decided to put a Halloween twist on this classic recipe from the Festive Flavours cookbook using my Halloween mini cookie cutter set.

The recipe is made even easier to follow using the recipe chip and it’s makes the perfect dough. I wrapped the dough in plastic wrap and placed it in the fridge to chill for about an hour.

The chilled dough is so easy to work with and I had fun choosing my shapes with my cookie cutters. The cookbook also had a great tip to pierce holes in the cookie if you want to use them as gift tags or Christmas decorations!

But back to my Halloween theme. After baking the biscuits and leaving them to cool completely, I made the royal icing. Using a piping bag with a thin nozzle I started decorating my biscuits. This was the easy part because I was sticking to simple decorations. And I think keeping it simple really makes these ginger-dead biscuits stand out! What do you think?

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 Want the new Festive Flavours cookbook and recipe chip? Contact your consultant or order online here.

Olive and fennel grissini

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I couldn’t wait to make this recipe for Olive and Fennel Grissini from the new Festive Flavours cookbook because my hubby loves anything with olives in it.

I was flipping through magazines for Halloween treat ideas and came across witches broomsticks made with breadsticks. The grissini would be perfect for this! You will need a packet of mozzarella cheese slices and cooking string or a bunch of chives.

So I followed the recipe using the recipe chip and made the dough. When it came to actually making the grissini I used the cookbook because it had some easy to follow pictures for these steps.

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Because I had rolled out my dough onto my ThermoMat I used my spatula to cut the folded dough into strips. Never use a knife on your ThermoMat because any cuts will release the micro fibre in-between the silicone layers.

After twisting the strips I popped them in the oven for 25 minutes at a time. I had to bake them in two batches. The recipe says to leave them in the over to dry out and cool completely for 2-3 hours or overnight. I left them overnight and in the morning they were ready for the finishing touches.

I took my slices of mozzarella cheese and using a small knife I thinly sliced each cheese slice leaving a 1cm border to create a fringe look. I rolled a slice of cheese around the base of a grissini and used some cooking twine to secure the cheese in place. You could use a chive for this but would need to soften with boiling water first. Repeat with your remaining cheese and grissini and your broomsticks are ready 🙂

Want the new Festive Flavours cookbook and recipe chip? Contact your consultant or order online here.