In Episode 10 of The 4 Blades podcast…
Double figures! Thanks to everyone who has helped us reach our tenth episode!
Thanks to an email from one of our listeners this week, we decided to do something chocolatey, and something vegetarian… We hope you like it Kristen!
First of all we went for something sweet. Bec used to LOVE Nutella… But obviously the milk (and sugar!) content makes it a no-go now. We made a Dairy-Free Choc Hazelnut Spread which was delicious, especially on crepes.
We also discussed why we choose xylitol.
Thanks to Additive Free Bites, we found a really great recipe for a roasted eggplant dip. This is really tasty and, as the name of the website suggests, additive free! We didn’t use as much oil as the recipe states and we didn’t have any Tahini but it turned out great. To roast the eggplant we cut it in half and placed it skin-up on a baking tray lined with baking paper.
TIP – Always read all the way through any recipe before you start cooking (Joe is still learning this one!). In the case of the Eggplant Dip, get the spices & everything else for the recipe ready in a bowl while the eggplant and garlic is cooking.
Finally, we took a suggestion on board from Carmen of ‘MTR (My Thermomix Rules)’ after our discussion about bolognese in the Thermomix a couple of weeks ago. Her suggestion was that we cook the mince in the steaming basket… Genius! Check
This worked out superbly well for us, beautiful chunky bolognese. Check out our ‘Bolognese in a Basket’ recipe.