This recipe appears in my cookbook, For Foods Sake as part of a great starter; Slather it on garlic toasted baguette, top with blue cheese or camembert and you are in heaven...I think drizzled with a little Luke Mangan Truffle oil, you are at the pearly gates as well. Toss through hot pasta and shave parmesan all over it....there are so many ways to use this little number. I also serve it with the rack of lamb and maple roasted pumpkin that appears on this amazing site...(Am I right?? Leave me a comment, go on, I dare you!)
Are you following us on Instagram, Facebook, Pinterest and Twitter?
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. We are adding more courses in 2022. Check us out!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Need
- 150 Grams frozen peas
- 40 Grams cream
- 40 Grams Unsalted Butter BUY
- 1 Pinch Pink Salt Flakes pink salt flakes BUY
Do
- 1
Place all ingredients into Thermomix bowl and cook 5 min/100℃/speed 2
- 2
Puree 15 sec/speed 7. Cool slightly before serving as desired.
More
As suggested...with all sorts of things. SO easy.
