I am in full tilt getting ready to leave for the States for some 'BIG business meetings’ mode! Flying out later today in fact…but I have this little problem called my new book…The shoot is imminent and I seriously barely have time to cook anything other than what we normally eat…(I know Facebook and Instagram pics defy that logic)….but I kid you not; Unless we are eating it as a meal anyway, salted caramel toffee being the exception, it doesn’t happen in my kitchen at the moment. I left Thermomix nearly a year ago (July 4th to be precise and to mark that occasion in a fitting manner, I will be in Florida, celebrating Independance Day with the rest of America!) and I have not stopped since.
There have been pauses, like the cruise, the grandbaby’s arrival and my mother in law’s cancer, but really life has sped up, not slowed down. My golden years indeed! HA. But I digress, back to the new big book. It haunts my dreams. It hides behind every waking thought, each menu I peruse, each meal I eat and I am thinking about, yes, THE book. And whilst I churn out free recipes on here for you my silent readers, I am not adding recipes to the next version of For Foods Sake…not that it is going to be called that. (FYI) So don’t be surprised when the font of all (many) Thermomix recipes dries up…well a just a little…GO and join Facebook, Twitter and Pinterest though, to keep encouraging me…go on. It doesn’t cost you anything…and it just may save my sanity…and your recipes…really! (Oh and a couple of these may appear in THE book as well, so no complaining when that happens…right??)
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 160 Grams almonds
- 50 Grams quinoa
- 250 Grams raw sugar
- 5 egg whites
- 1 Teaspoon vanilla bean paste Heilala vanilla bean paste BUY
- 150 Grams butter melted BUY
- Fresh Cherries as needed
Do
- 1
Preheat oven to 220ºC and place paper liners into 12 hole muffin or friand tin.
- 2
Place almonds and quinoa into oven and dry roast 8 minutes. Cool.
- 3
Place almonds, quinoa and sugar into Thermomix bowl and mill 15 sec/speed 10.
- 4
Add egg whites and vanilla and blend 20 sec/speed 4.
- 5
With lid closed, pour butter through hole in lid as you beat 30 sec/speed 4.
- 6
Divide between friands and place a cherry into the batter in each, the stalk sticking out of the friand.
- 7
Bake 20 minutes or until puffed, golden and set in centre.
- 8
Cool before eating…trust me! (And remember the cherries still have pits!!)
