Eat food, drink wine, cook with Thermomix
One of my favourite starters or light lunches is a deeply flavoured chicken liver parfait, full of thyme and with an underlying taste of port. Heston Blumenthal’s Parfait of Chicken Livers recipe, which I tore out of The Sunday Times magazine way back on October 30, 2005, is my idea of a perfect parfait.
A cheesy variation of choux pastry, Gougères can be made as individual cheesy puffs or as per the traditional way in Burgundy, in a delightful crown-shaped sharing piece. Choux pastry is so easy in the Thermomix, you’ll wonder why you don’t make it more often!
There are times when your Thermomix bowl is pretty full and you’ll notice liquids like hot soup or rice water bubbling onto the lid and splashing about. There’s a really easy way to correct this: turn the speed UP.
The true innovation of Tiramisú is combining coffee, zabaglione cream, and chocolate. The true innovation of Thermomix is stirring and cooking the zabaglione while you get the rest of the dessert ready!
“On the seventh day of Christmas, my true love gave to me…” dinner at Green’s of Whitby.
