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

Help filing recipes

I have just downloaded this software to help me with filing my recipes: Aunt Annie's recipe filer. It looks great, and Aunt Annie has tons of recipes already on there (including Thermomixer recipes).




Now, I should check if there is a download for Android phones. This would definitely make my trips to the store a bit simpler.

Thermomixing during the Easter break

It's taken me a while to post these pic's. Here are a few things I made over the Easter Break. We had the bread rolls for brunch. Click on the link: Danube bread rolls, on the Opies Family Food Blog, for the recipe.

I also whizzed up some Ras El Hanout,(traditional Moroccan spice mixture) and marinated a butterflied leg of lamb. Here's the link for Janie's recipe for Ras El Hanout 

The lamb was marinated with Ras El Hanout, limes and honey.




Beetroot salad (recipe from EDC/ Aussie book)

and of course desert!

Good Friday Brunch in our garden - Hot Cross Buns (ohne crosses)

For brunch on Good Friday this year, I whipped up a batch of hot cross buns in the Thermomix. I used the recipe from the Everyday Aussie Thermomix Cookbook. The recipe is also here on chookie's blog. I left them in the rustic state, and omitted the flour paste for the crosses and the sugar syrup glaze.

It takes a few minutes to throw in all the ingredients into the Thermomix, mix and then knead on interval speed for 3 minutes. The recipe in the EDC book has 2 pkts of yeast in it, so I did the fast rise in a cold oven, and they were perfect.

They're filled with raisins, sultanas and cranberries. Loved the cranberries, I'll definitely make these again next year.

We ate them outside in the garden, enveloped by the scent of the wisteria and the lilac trees. Our buns were followed by homemade yoghurt, topped with Wannental - or more aptly, Beat's, tangy orange pumpkin, ginger confi. The Wannental  farm is our favorite place to buy locally grown, homemade jams.

I used the yoghurt recipe from the UK Thermomix site, and let it set in wide neck Thermos flask for about 5 -6 hours. The yoghurt was thick and creamy, and tastes nothing like the store bought stuff. Delicious!!