Eat food, drink wine, cook with Thermomix
It’s so fast and easy to grind the ingredients freshly with your Thermomix, and this makes a wonderful difference to the flavour and nutrition. This focaccia is really tasty and has good texture and consistency so you can make it for your whole family and they’ll love it!
Quirky Jo’s recipe yields the closest I’ve seen to bread made from wheat flour. It’s very, very tasty, it’s flexible and bendy, and because you make a big batch that you keep in the fridge, you can make any number of individual loaves, bread rolls, baguettes or larger loaves, according to your needs and your fancy.
As soon as I saw these cookies on Sylvie Shirazi’s beautiful blog, Gourmande in the Kitchen, I knew I was in trouble. And I was right. This recipe should come with a warning: will cause serious damage to your resolve and your willpower!
Autumnal tastes make these Gorgonzola Panna Cotta verrines a great winter treat. They’re brilliant at a dinner party or on a holiday buffet.
Adapted for Thermomix from a traditional French recipe, these rillettes ensure that the flavourful pheasant meat is made as moist as possible while retaining its own flavour and melding with the flavours of the seasonings.
