How To Make The Perfect Custard
When I first started working as a chef, a good custard was the foundation of many of our restaurant desserts. We called it Crème Anglaise and it was a velvety, smooth sauce made from egg yolks, whole milk, cream, vanilla bean and sugar. You could flavour it with anything you liked such as cinnamon, nutmeg, chocolate, citrus, coffee or pistachio. These days I like to make them a little healthier, using less saturated fat and less sugar that's a lot kinder to the arteries. This custard is made…
Pasties - Cornish or otherwise
Reviewing Thermomix (Bimby) recipes, hints on how to best use your Thermomix and advice given on the Thermomix for Adelaide, South Australia or the world!
Gluten Free Chicken Nuggets
Gluten Free Chicken Nuggets for TM Ingredients 500g organic chicken breast cut into medium sized chunks 1/4 leek 1 small-medium sized carrot roughly cut 1/2 medium sized zucchini roughly cut 1T of parsley 1t salt 1-2 cups of gluten free flour Olive oil
Thermomix Food Hints and Tips
Here is Part 2 of my Thermomix Hints and Tips (which you can read about by clicking this link – these hints and tips are food related which I have picked up along the way with my Thermomix. …