NEW FULL COLOUR THERMOMIX COOKBOOK; FOR FOODS SAKE

[JulieO]

Great photo Gert 😃

[ThermomixBlogger]

Ooooh Tenina... you said Gert can work on the "next shoot" with you.... Does that mean there is a "first shoot" already done? Is it "in the can" as they say?

Hmmmmm???

 

[gertbysea]

So long as I am on a roll I made the "this is not a baguette"  from For Food Sake and it was really not a baguette Frozzie so all ok but it was good.

I expected it to have the texture of a bagel because it was steamed then baked . I was right and it was delicious.. I just plonked it down with some mashed avocado, umami paste and fresh homemade butter. For a dash of excess I added  the chili lime salt. DH is still demolishing one loaf all by himself.

I'll add the photos with tap talk next.

Gert

[gertbysea]

I'll try again.

I let it rise in the Varoma then steamed it.



Baked it and there it is.

[goldfish]

thanks for the photos, Gert!  HO will be after you for the rights to those fabulous publicity shots!!!!!  Your end result sounds absolutely wonderful!!!!!!!!! (and your DH obviously thinks so, too . . .

[ThermomixBlogger]

Gert! Did you really take that photo? Or is that the torn edge of a magazine page I see along the side of it? 

Simply fabulous. I think you shoud open a bakery. Or a blog. No, a bakery.

[andiesenji]

What's baking in the oven in the first shot?

[Moo2]

Nice one Gert! Fantastic pics and the bread looks good enough to eat!

[gertbysea]

Good spotting andi. That would be the pizza stone

Gert

[judydawn]

I can see I am going to have to try these baguettes once the weather cools down.  Great series of photos Gretchen.

[Tenina]

Fabulous-ness Gert…Hungry...

[cookie1]

Great photos Gretchen. I'm very inspired.

[gertbysea]

Finally got around to making the Crio Bru Beef Chilli page 87 from For Food Sake.

Generally I do not care for the  combination of spices in this recipe ie: cinnamon, allspice, cumin, paprika , coriander combined with garlic and chocolate plus chilli  BUT I really like the blend very much.  Really delicious and not too spicy for a family. Just different to my palate.

I did not have any Crio Bru so used raw cacao which is not the same but it did add the chocolate. You couldn't taste the chocolate or the chilli as separate flavours  but  entire combination was interesting and yummy. There was a lot of sauce but no problem with the rice to soak it up.

I would make it again just for something different.

Gretchen

[Brumington]

I know this is a really old thread but I have a quick question for Tenina. I notice in response to a question from Vee on page 4 of this thread that you say you can sub crio bru for coffee. I'm really confused though cause you refer to the crio bru beef chilli as a 'chocolate' flavour. I can't see any other ingredient that would give the chocolate element to the dish apart from the crio bru. So, my question is this...what flavour is crio bru? Is it coffee or chocolate? Will any of these recipes work substituting crio bru for coffee? Thank you for any help.

[Tenina]

I know this is a really old thread but I have a quick question for Tenina. I notice in response to a question from Vee on page 4 of this thread that you say you can sub crio bru for coffee. I'm really confused though cause you refer to the crio bru beef chilli as a 'chocolate' flavour. I can't see any other ingredient that would give the chocolate element to the dish apart from the crio bru. So, my question is this...what flavour is crio bru? Is it coffee or chocolate? Will any of these recipes work substituting crio bru for coffee? Thank you for any help.

Hi there,

Crio Bru is pure chocolate, and probably in the Crio bru beef chilli you will not get the traditional chocolate mole Mexican flavour if you use coffee. However, all of the recipes using Crio will hold up when subbing coffee, but there will obviously be differences in flavour, some more than others…hope this helps…