A perk from being a Dairy Judge (am I overdoing it yet?) is taking home your weight in prize winning cheese, ice cream and yoghurt! I brought home the most amazing ashed goats cheese from Ringwould Dairy. It didn't travel well once removed from its packaging, thus no pic, but the flavour didn't fail! Needed a quick lunch on Saturday, had some sensational speck and of course, the cheese, so this was a natural progression, and it was truly amazing! Now in the absence of Ringwould ashed goats cheese, please replace with a creamy, mild goats cheese, as opposed to a stronger more astringent variety.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1 onion, peeled and halved
- 1 large clove of garlic
- 100 Grams streaky bacon or speck (plus extra for garnish)
- 1 medium carrot, roughly chopped
- 600 Grams peeled pumpkin with seeds
- 600 Grams water
- 2 Tablespoons veggie stock powder Baconnaise, Dulse And Me!
- 140 Grams creamy and mild goats cheese
Bake bacon for garnish in 200°C oven until crisp. Set aside.
Place onion, garlic and speck into Thermomix bowl and chop 3 sec/speed 7. Saute 5 min/Varoma/speed 1.
Add carrot, pumpkin and seeds and chop 3-4 sec/speed 6. Add water and stock and cook 15 min/100°C/speed 2.
Add cheese and puree 10 sec/speed 8-9. Adjust seasoning as needed.
Serve garnished with strips of crispy bacon and parsley sprigs to taste.