A Gourmet Grocer Christmas


This Christmas the amazing people from Thermomix have dropped off a machine for me to play with, so I instantly jumped to the cocktail recipe section to see what amazing beverages I could make over the Christmas period and I came across a recipe for Irish Cream, (Baileys) so I thought I would add  a couple of ingredients to make it extra festive so here is my recipe for Orange and Cinnamon Irish Cream

Orange and Cinnamon Irish Cream-Made in the Thermomix

200 grams milk chocolate,
400g can sweetened condensed milk
750ml cans evaporated milk, 2 x 375ml cans
300 pure cream, 300ml
1 tablespoon instant coffee
3 tablespoon boiling water
1 teaspoon orange essence
1 teaspoon cinnamon
700 bottle Whisky, Jamiesons is recommended

Grate chocolate in TM bowl 10 sec / speed 9. Scrape down.
Melt chocolate 5 mins / 50° / Speed 3. Scrape down
Add whole can of condensed milk, mix with chocolate 5 mins / 50° / Speed 3
Set time for 2 mins / 50° / Speed 3 and while blades are moving, add both cans of evaporated milk, cream and coffee (dissolved in boiling water).Orange extract and cinnamon
Pour into a 3L jug or large bowl.
Add the 700ml of scotch whisky to the TM bowl, do a ‘wash’ Turbo / Speed 5 / Reverse
Pour scotch whisky into jug/large bowl to mix with the other ingredients, then pour into bottles.
Pour any mixture that won’t fit into the bottles into a glass.
Add 2-3 cubes of ice.
Drink immediately and admire your work. Smile
Recipe Source: Better Homes and Gardens
The Liquer will last for 3 months if stored in the fridge.






















Cauliflower Cheese Bake-Made in The Thermomix

1 whole cauliflower, cut into pieces
500 g milk
50 g flour
50 g diced butter
1/2 tsp salt, (optional)
100 g Cheddar cheese, (cut into small chunks)
500 g water for steaming

Preheat oven to 220c. You can put a large rectangular casserole dish in to warm up with the oven at the same time

Place 40g of cheese into TM bowl and grate for 5-10 seconds, speed 6. Set aside. No need to wash TM bowl
Add 500g of water, put cauliflower pieces in Varoma, set in place and cook on Varoma temp, 20 minutes, speed 2
When cooked, set varoma aside with the cauliflower still inside and lid still on to keep warm (you can sit the varoma on top of your round Thermoserver if you like) and empty water out of TM bowl (no need to wash)
Add milk, flour, butter and salt if using to TM bowl, cook on 90c for 7 minutes, speed 4
For the last minute of cooking time add in the remaining cheese chunks and mix at speed 7 for 10 seconds, then drop down to speed 3 until timer finishes
Put cooked cauliflower in casserole dish
Pour cheese sauce over the top
Top with cheese
Bake on 220c for 15-20 minutes or until golden.






Our amazing friend Susan had been flicking through her cookbook collection for a prawn recipe to start off the Christmas feast and she came across this recipe from Rick Stein for Andalusian shrimp and spring-onion fritters, they were delicious and is now going to be something we will make in the future ! I think they would work really with a nice tangy fresh Asian salad

Makes 16

175g (6oz) raw peeled prawns, or 300g (10½oz) whole raw unshelled small prawns or brown shrimp
175g (6oz) plain flour
½ tsp baking powder
1 tbsp dry white wine
2 spring onions, thinly sliced
1 tbsp chopped flat-leaf parsley
olive oil, for shallow frying
If using raw peeled prawns, cut them across into 0.5cm (¼in) thick slices. If using unshelled prawns or brown shrimp, break off and discard the heads but leave the tails unpeeled.
Sift the flour, baking powder and a pinch of salt into a mixing bowl. Make a well in the centre and add 300ml (10fl oz) water and the wine. Gradually mix the dry ingredients into the liquid to make a batter, then whisk until you have a thick cream. Fold in the prawns, spring onions and parsley.
Pour 0.5cm (¼in) of oil into a large pan and place over a high heat. Leave until hot but not smoking, and until a drop of the batter sizzles immediately. Carefully drop large spoonfuls of the batter into the pan and spread each one out a little with the back of the spoon so they develop lovely thin, crispy edges as they cook. Don’t overcrowd the pan – only do two to three at a time.
Cook, turning the fritters over every now and then, for about two minutes or until puffed up and golden brown on both sides. Remove with a slotted spoon and drain on a tray lined with plenty of kitchen paper. Eat straight away while they are still hot and crisp.



A trip to Black Star Pastry was a must this Christmas as I have discovered the Strawberry Watermelon Cake with Rose Scented Cream, which is probable the most delicious cake I have ever eaten, the freshness of the watermelon and the hue of rose is simply divine, this cake has turned into a must now for any special occasion



Trying to find any excuse to demolish a tub of Messina Gelato along came Jamie Oliver’s recipe for his Winter Pudding Bombe

1 litre good-quality vanilla ice cream
1 kg panettone
125 ml vin santo
3 heaped tablespoons raspberry jam
25 g shelled pistachios
75 g tinned sour cherries, drained
40 g glacé clementines (or other glacé fruit), thinly sliced
2 clementines, 1 peeled and sliced into rounds
200 g good-quality dark chocolate (70% cocoa solids), bashed up

ice cream out of the freezer so it can soften a little while you get things ready. Line a 2 litre pudding bowl with 3 layers of cling film. Use a serrated knife to slice four 2cm thick rounds off of your panettone then cut them in half. You’ll have some panettone left over, so keep this for another time. Arrange six of the slices in a single layer around the bowl and push them down if they overlap. Drizzle some Vin Santo around the sponge so it soaks in, then use the back of a spoon to smear the jam over the sponge.

Add 1 tub of ice cream to the bowl and use the spoon to spread it around in a thick layer. Sprinkle in the pistachios, cherries and glacé fruit then layer the clementine slices on top. Add the other tub of ice cream. Spread it out, working quickly so the ice cream doesn’t completely melt. Put the rest of the panettone slices on top of the ice cream, drizzle over some more Vin Santo then cover the bowl tightly with cling film. Press a plate down on top to press everything down, then freeze overnight, or longer.

When you’re ready to serve it, put the bashed-up chocolate in a bowl and get that over a pan of simmering water on a really low heat. Leave the chocolate to melt while you unwrap your amazing winter bombe and carefully turn it onto a beautiful serving dish. Add a few gratings of clementine zest to the chocolate and when it’s nicely melted, pour it over the top so it oozes down the sides and looks delicious.


This years gift from one of The Gourmet Grocers  amazing suppliers was from Simon Johnson in the vise of one of their delicious panettone’s so what more delicious to make a bread and butter pudding

To make the custard in the Thermomix

250 grams full cream milk
250 grams full fat cream
6 egg yolks
250 grams white sugar
2 teaspoon Vanilla Bean Paste

grind sugar to powdered sugar, put sugar in TM bowl and grind 15 secs speed 9 set aside.

place milk and cream into TM bowl and heat to 4 mins 90 degs speed 3.. ie til reachs temperature for couple of mins.
set milk mixture aside in Thermoserver to keep warm .
meanwhile place egg yolks, sugar and vanilla paste in TM bowl with butterfly and whisk 1 minute speed 4 til thick and moussy
while whisking at speed 3 slowly pour warm milk mixure though hole in lid then cook 7-8 mins 80 deg speed 3 with butterfly . IN LAST FEW MINUTES TAKE TEMPERATURE TO 90 DEGS FOR A FEW SECONDS THEN BACK TO 80 DEGREES A FEW TIMES… IT HELPS IT THICKEN
the consistency should be like pouring cream. to check dip wooden spoon into mix and turn back of spoon towards you, with finger wipe across the bottom half to remove custard.. it should take a moment to form drips…
 if it runs immediately heat for a bit longer between 80 and 90 degrees.Preheat the oven to 160C/gas 3/fan 140C and grease a 850ml/1½ pint shallow baking dish with a little butter. Cut the panettone into wedges, leaving the crusts on. Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.

Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set – it should be yellow inside and nicely browned on top. Dust with icing sugar and serve with spoonfuls of whipped cream.




The time has come to give back the Thermomix!



But the disappointment is short lived as thanks to Virginia my amazing consultant, I signed up to own my very own machine!!! How did I live without one before now??? To contact Virginia to book a demo or purchase your own Thermomix you can call her on 0467002336. http://www.thermomix.com.au

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