Publishers are choosing to keep their printing local!
Scott Print are proud to have produced some of the hottest cook books hitting the stores lately. One in particular boasts 160 pages filled with 70+ recipes, ‘For Food’s Sake – Recipes for use with a Thermomix’.
This book, published by Hub & Spoke, showcases recipes from Tenina Holder, a well known member of the Australian Thermomix community.
This is her first independent book as until recently, she was the head of recipe development at Thermomix in Australia. Thermomix users have long been inspired by her innovative recipes.
Now Tenina has brought together some of her own favourite recipes and some of those most requested by her followers, for a new book.
The result is a stunning collection of Australian-styled, globally-inspired recipes, from basic pantry essentials through to decadent deserts. A special inclusion is the Vanilla Thriller Slice, inspired by Adriano Zumbo.
With a qualified, tried and proven approach, her recipes will expand the boundaries of everyday cooking with a Thermomix.
Scott Print is proud to have been involved in the production of this magnificent publication. With such amazing recipes and avid followers it is little wonder that The West Australian thinks this is “sure to be one of the hottest cookbooks this year”.
To celebrate the production of this book, Scott Print held a launch at the factory, where guests indulged in Tenina’s devine ‘Vicecream’ (Vegan Icecream) together with Western Australian produce from vineyard Rosily and the Blue Cow Company. Thanks Hub & Spoke for supporting us and these WA businesses!
See below for a taste of one of the Recipes from the book. For your copy contact Hub & Spoke Publishing;
A Recipe from ‘For Food’s Sake – Recipes for use with a Thermomix‘: Yellow Paste
Fragrant, aromatic, spicy curry paste…this is one you can use for so many things. We use it in the Curry Mayonnaise in this book as well as the Curried Butternut Soup, but if you wanted to use it for a simple chicken curry, just add onions, garlic, stock, chicken and coconut cream, steam the rice and it’s all on!
- 8 dried red chillies
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- Few cloves
- ½ stick cinnamon
- 1 tsp sea salt
- 80g eschalots
- 2 cloves garlic
- 1 tbsp turmeric
- 50g oil
- 1 stalk lemon grass, white part only
- Thumb-sized piece galangal, peeled
- Place chillies into small bowl and add enough boiling water to just cover.
- Place cumin, coriander seeds, cloves and cinnamon into TM bowl and dry fry 11 min/Varoma/speed 1. Cool slightly before milling 1 min/speed 9.
- Drain chillies. Place remaining ingredients into TM bowl and chop 2 sec/speed 6. Scrape down sides of bowl. Sauté 8 min/Varoma/speed 2.
Blend 1 min/ speed 6. Scrape down sides of bowl and repeat blending if necessary.
- Set aside until use or keep in sterilised jar in fridge until use. Will keep for up to 4 weeks.