Sorry about the pic…Its an Instagram offering, and pretty but not the best shot in the business!!
So just a quickie, lots of great stuff coming your way soon both here on the blog and in the store. I hope you are ready. In my trip to Sydney, I had some fantastic feedback from so many people, but the thing that came across to me the most was that you are all out there, pinning, marking, cooking my recipes…but not all of them. (But seriously, how could you?? I am so prolific…hahaha) So armed with that knowledge, I am slowing down...
I just ask one thing from you in return happy readers. Please come and interact with me on Facebook, Twitter, Instagram, or Pinterest. Hearing from everyone in Sydney was such a hoot. People came from Canberra, Bowral and Newcastle to attend the classes. AMAZING…we are talking as long in a car as I spent in a plane to get there. Well done, and thank you for your confidence. In the meantime, enjoy some soup on me! (OH and thanks to my amazing team who helped in Sydney, couldn’t do it without you. I am collecting names for help in Melbourne, Brisbane and Canberra by the way!! Please email me at tenina(at)tenina.com if you are interested.)
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- 1 red onion
- 1 green apple
- 30 g Cobram Estate Extra Virgin Olive Oil EVOO BUY
- 1 potato, cubed
- Enough cauliflower florets to fill thermo bowl
- 700 g liquid stock of choice
- 80 g cream
- Pink Salt Flakes pink salt flakes to taste BUY
- Cracked black pepper to taste
- Freshly grated nutmeg to garnish
- Mascarpone to garnish
Place onion, apple and EVOO into Thermo bowl and chop 4 sec/speed 5. Scrape down sides of bowl and saute 5 min/Varoma/speed 1.
Add potato, cauliflower and stock and cook 18 min/100ºC/speed 1
Add cream, salt and pepper and blend 1 min/speed 8. (Bring speed up slowly!)
Serve garnished with freshly grated nutmeg, more pepper and a dollop of mascarpone. I served it with Parmesan Sesame Crackers….not on here yet…patience kids, patience.