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If I have a tub of cooked blini at hand, I consider myself ready for a party. There’s nothing easier than laying these little pancakes on a tray and giving them a quick topping before passing them around. Blini are a Russian pancake, traditionally made with buckwheat, which makes them gluten-free, so long as gluten-free baking powder is used.
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Cute and tasty, these soups are a conversation starter as well as a sophisticated mushroom showcase, layering flavours in all their earthy glory. I’m not always a fan of truffle oil, but it really works here, highlighting the flavours of the fresh mushrooms. If you stumble upon actual truffles, they could be shaved over the top too.
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One of the many pleasures of cooking with Thermomix® is making from scratch things that everyone else buys. That’s part of the joy of these crackers, made with raw and cooked rice, and painted with a sweet-salt glaze. Start by making the Furikake, a Japanese condiment that you’ll want to sprinkle over everything.