I hate to say it, but there are only around 10 weeks until Christmas and of course as all stores minds turn to high retail profit margins, all cooks minds turn to what they can produce that is tempting, delicious and enticingly different.
Well I have a couple of answers hopefully and so am starting a new category, 'The Twelve Recipes of Christmas'...so by the time the big day comes, you should have your menu's completely sewn up and to raving 'oohs and ahhs' from those at your table on the day! I am cheating and adding a few in that I have already tried and tested and are on here now, but all in all, there should be a few new ones on your 'to do' list.
So tonight's offering was a lovely dessert (you knew I had to start with that didn't you??)
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 quantity of almond pastry from the EDC Thermomix recipe book
- 100 g golden caster sugar
- 680 g jar of pitted cherries
- 1 orange, zest and juice (approx 75g of juice)
- 2-3 Drop doTERRA - Wild Orange Oil wild orange oil BUY
- 40 g cornflour
- 1/2 tsp almond essence
- 100 g flaked almonds
Preheat oven to 170°C.
Make pastry and push into large pie plate. Freeze until use.
Place sugar and zest into Thermomix bowl and pulverise 10 sec/speed 9.
Add juice, orange oil, cornflour and drained juice from cherries.
Cook 7 min/80ºC/speed 4.
It should be thickened and clear, like a jelly consistency.
Place drained cherries into prepared pie base, pour syrup over the top, then sprinkle the flaked almonds.
Cook for 45 minutes or until set in centre.
Cool and serve warm or cold with...(what else) a dollop of whipped cream!