Thermomix Switzerland offering great discount on Thermomixer's

Interested in buying a Thermomix in Switzerland? There are amazing discounts on Thermomixers here for the next few months. 

Regular TM price: 1650 SFr
Falling EURO to Swiss Franc DISCOUNT: 360 SFr
End Price: 1,290 SFr (or 1,190 SFr - extra 100.- reduction if give a demo, OR if you're getting married, or having a baby!)

Swiss Guarantee.

Offer is valid until 31st October 2011 (NEWS ........ this offer MAY be extended for a couple of weeks in November 2011)

Reminder, I am now a TM consultant so email or call me to make an appointment for a demo.

Cheryl de Vallière

Email: cheryl.devalliere@gmail.com

Natel: 078 853 89 56

Whole orange cupcakes with strawberry mascarpone frosting

Whole Orange Cake Batter - Thermomix recipe

1 whole organic orange cut into 8 (skin, pips and all)

225g butter

3 eggs

1 cup sugar

2 cups SR flour (2 cups flour & 3 tsp of baking powder)

Put the orange and butter into TM bowl for 7 to 10 seconds speed 8. (the orange is totally blitzed!). 

Add eggs, sugar and flour. 20 seconds speed 4, reverse.

Put into 20cm lined cake tin, bake 170 FF 60 mins or until cooked. 

Recipe source: Sue Purrb, Aussie Thermomix Forum. Original source: Louisa Green - Taste Forum

I made cupcakes instead of a large cake, bake for about 20 to 30 minutes.

Strawberry and Orange Frosting

180 g butter

2 cup sugar (add more sugar for a firmer frosting)

a few strips of orange peel 

250 g mascapone or cream cheese

small handful of frozen strawberries

pink food colouring (optional)

Whizz the suger and orange peel in the Thermomix, on speed 9 for about 30 - 40 sec. Add remaining ingredients and mix on speed 4 for 1 to 2 minutes. Place in fridge for 1 - 2 h before piping.

This recipe looked interesting, so the instead of making one of the usual cupcake batters last week, I whipped up a batch of orange cupcakes. It's definitely a recipe I'd make again. Non-fuss, super easy, and the cake was light and moist, with just the slightest hint of orange. 

Da Bin Lo on 1st August

We celebrated  Swiss National Day on Monday. It was a wonderful warm evening and we ate our traditional da bin lo in the garden. Our selection included squid, salmon, chicken, noodles, tofu, mushrooms, eggs and lots of vegetables. As well as the usual hot soy, ginger and shallot sauce, we enjoyed this delicious cold scallion sauce.




Ginger Scallion Sauce
(Adapted from Momofuku by David Chang & Peter Meehan)

•2½ cups thinly sliced scallions/shallots (greens and whites; from 1 to 2 large bunches)
•½ cup of chopped coriander (use stalks too, chop finely)
•½ cup finely minced peeled fresh ginger
•1/4 cup grapeseed or raps oil
•1½ teaspoons light soy sauce
•3/4 teaspoon sherry vinegar or rice wine vinegar
•3/4 teaspoon sea salt, or more to taste
Mix together. This sauce can also be used on rice or
noodles