|Hot cross buns|
|TM31 and TM5 Thermomix models|
|Ginger beer - ginger and lemon syrup|
|Ginger beer - Addition of mineral water|
|Fruit and nut muesli|
|Crunchy carrot salad|
|Hot cross bun dough|
|Hot cross buns prior to baking|
|Brown rice, vegetable and tuna salad|
|Samples to try - Moroccan soup, brown rice salad and crunch carrot salad|
|Prepared prior -Pepita and chia seed loaf and Vitality truffles|
|Prepared prior - Zucchini and chocolate loaf|
|Evening purchase - Quirky cooking Thermomix book|
The evening ran for about two hours, during this time the consultants prepared and cooked the below dishes using the TM31 and TM5 Thermomix models:
- Apple and fig sorbet
- Ginger beer
- Fruit and nut museli
- Hot cross buns
- Smoked salmon mousse
- Crunchy carrot salad
- Brown rice salad
- Honey butter
- Spiced Moroccan lentil soup
The apple and fig sorbet had a creamy texture, with the addition of cinnamon and cardomon it tasted a little like an apple pie. The fruit and nut museli (recipe available in The Basic Cookbook) was light and fluffy. The fresh apple, desicated coconut, almonds and dried fruit added a variety of textures and crunch!
The smoked salmon mousse was flavorsome, using onion, dill, capers, lemon, Tabasco sauce, cream cheese, pouring cream and smoked salmon it certainly isn't a dip for those counting their calories.
The class wouldn't have been a class without a few tips. Hints and tips shared between the group included:
- If a recipe requires raw egg, in lieu of that you can use a piece of meringue.
- When making sorbet if using frozen fruit omit the ice.
- For a fancier sorbet rather than using ice cubes, use some frozen coconut milk/cream cubes or champagne cubes.
- Store your yeast in the fridge or freezer to avoid the yeast becoming inactive.
- If wanting a slow rise add cold water not warm water to your yeast.