What a day I have had! Crio Bru Australia, my new foray into the wonderful world of retail has gone C.R.A.Z.Y. thanks to you dear readers! My partner in crime is on an overseas holiday and left me holding the phone…and it has been insane. I am still trying to get ready for the Big Important Food Photo Shoot starting next week, kids are on holidays, um….Paypal would like me to sign away my first born grandchild as collateral, should I perhaps abscond with someones money…and I can't think of anything else right now…but happy in the knowledge I needed to eat and blog something other than Crio related food, I threw this together for you all…and damn delish it is too I might add. If you are opposed to charred sausage, you can cook it in the Thermomix without any danger of the charred effect, but I personally needed some flame grilled tonight.
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!
- 6 eggs
- 600 Gram baby potatoes, skin on, halved
- 1 Litre water
- 300 Gram snow peas
- 50 Gram Cobram Estate Extra Virgin Olive Oil EVOO BUY
- Coarse sea salt to taste
- 300 Gram chorizo sausage, sliced on an angle
- 1 clove of garlic, finely chopped
- 40 Gram lemon juice, fresh
- 1 Handful snipped parsley
Preheat oven to fan forced 220°C and line a baking tray with paper.
Place eggs into simmering basket and potatoes into Varoma dish.
Insert basket into Thermomix bowl, add water to bowl, and place Varoma into position. Cook 15 min/Varoma/speed 4.
Place snow peas into Varoma tray and insert into Varoma. Cook 5 min/Varoma/speed 4.
Plunge snow peas into a large bowl filled with ice water.
Place potatoes onto prepared baking tray. Roast for 20-30 minutes until golden. Sprinkle with salt.
Fry chorizo in fry pan until charred to taste and oil is released. Add garlic and pour lemon juice over whilst still in the pan.
Toss all together, shell eggs, quarter lengthways and arrange over the salad. Garnish with snipped parsley.