This cake is a subtly delightful combination of sweet and savoury flavours that is perfect as a pre-dinner treat with cocktails or a crisp white wine. Serves 8 to 10 as a starter with a rocket salad or more as a pre-dinner appetizer. It’s great party food too, and it won’t last long on a buffet table!
@ThermOMG’s “Free” Brownies: Gluten Free, Sugar Free, Grain Free, Nut Free, Paleo. Simply delicious!
Easy to make and about as close to good for you as you’re likely to get in a delicious chocolate treat.
This unlikely-sounding combination is actually quite subtle and a wonderful accompaniment to your choice of seafood and/or fish. I’d love to serve these at a cocktail party, too. Just watch out for the huge hit of wasabi oil vapours up your nose when you take the lid off your Thermomix!
This specialty bread from the south of France is delightful served with a glass of wine or cocktails, at a picnic, and as the bread to accompany a meal with Provençal or Italian flavours. The recipe itself is a tried and tested one from Thermomix France’s bread cookbook, “Mille et une pates… à pain.”
These crackers are delightfully savoury and can be made with endless variations of nuts and seeds – especially handy when guests drop by unexpectedly and you need a quick cracker fix.
Sally’s White Chocolate and Strawberry Rocky Road is perfect for taking along as a host gift to a Christmas party, or just make up several batches and give them as homemade foodie gifts.
Adapted for Thermomix by Madame Thermomix, this recipe is both gluten free and grain free, relying on eggs and coconut flour for its body and bulk.
Madame Thermomix’s Shots of Thyme-Infused Goats’ Cheese Mousse and Beetroot Purée are sure to be a hit at your next dinner party or buffet.
A real Middle-Eastern treat: crudites with pitta bread, humus and baba ghanoush, all made in the Thermomix!
One of my favourite starters or light lunches is a deeply flavoured chicken liver parfait, full of thyme and with an underlying taste of port. Heston Blumenthal’s Parfait of Chicken Livers recipe, which I tore out of The Sunday Times magazine way back on October 30, 2005, is my idea of a perfect parfait.
A cheesy variation of choux pastry, Gougères can be made as individual cheesy puffs or as per the traditional way in Burgundy, in a delightful crown-shaped sharing piece. Choux pastry is so easy in the Thermomix, you’ll wonder why you don’t make it more often!
A classic dish made from salt cod, Madame Thermomix’s Brandade de Morue Parmentier combines mashed potatoes with cod, garlic and parsley for a tasty treat. Requires 24 hours advance preparation and it’s worth every minute of the wait! Makes a great buffet food for a party, too.
These Herbed crepes with smoked salmon and radishes are my absolute favourite party food, made in a jiffy in your Thermomix.
Everyone’s favourite Spicy Parmesan Shortbread biscuits made in the Thermomix and on the table in under 10 minutes! Enjoy with your favourite bubbly on a Sunday afternoon while watching the Farnborough Air Show