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.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 1 onion, peeled and halved
- 1 large clove of garlic
- 100 Gram streaky bacon or speck (plus extra for garnish)
- 1 medium carrot, roughly chopped
- 600 Gram peeled pumpkin with seeds
- 600 Gram water
- 2 Tablespoon veggie stock powder Baconnaise, Dulse And Me!
- 140 Gram 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.