thermomix recipes

Fresh picked strawberries and white chocolate custard

~ Eloise Emmett ~ Leave a comment

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The Strawberry farm at the top of Eaglehawk neck hill has been open this week to pick your own strawberries for $10/ kilo. I served them with a warm easy white chocolate custard.

1  1/2 cup milk
1/2 cup thickened cream
4 egg yolks
1 tablespoon cornflour
1/3 cup caster sugar
150 grams white chocolate

Combine milk and cream in a small saucepan. Put over medium heat. Cook, stirring constantly, for 5 minutes or until hot with out boiling. Remove saucepan from heat.

Whisk egg yolks, cornflour and sugar in a bowl until well combined.  Pour hot milk mixture over egg yolk mixture, whisking constantly.

Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon, DO NOT boil,  add white chocolate and stir over heat until smooth

Thermomix directions
Put sugar, eggs, milk, cornflour and cream in the bowl and cook 90 C/speed 4 /5 minutes. add the white chocolate and cook for 2 minutes/speed four/90 C

And here is my strawberry tart recipe, the strawberries are so delicious fresh in season:

https://eloiseemmett.wordpress.com/2013/03/04/fresh-strawberry-tart/

Pinkeyes and homemade Aioli

~ Eloise Emmett ~ Leave a comment

Buggar the CSIRO diet this week! I couldn’t resist the “freshly dug pinkeye” sign in copping on the weekend.

I used the potatoes to make the most delicious salmon salad with home made aioli, if you have never made your own aioli or mayonnaise it’s a must try, it tastes so better than a packaged.

The Potatoes where so fresh that the skin almost all peeled off with a wipe of a cloth. To cook the potatoes, clean them by giving them a scrub or scrap with a butter knife, the fresher the potatoes makes them easier to clean. Pink eyes that have been stored for a long period almost need to be peeled. Cover with water in pot with a lid and let simmer for about 25 minutes (depending on the size of the potato) drain and cool.

Aioli
1 large clove garlic
1 egg yolk
1 tablespoon white vinegar
350 approx ml olive oil
salt and pepper

 

In the blender or TM, Crush the garlic, add yolk, vinegar and blend (with TM add butterfly speed 4) and very slowly add the oil in a thin stream, season with the salt and pepper.

For the salad, I served the diced cooled potatoes tossed with aioli, chives, parsley and a tin of tassal roast salmon. Simple.