There is no easy way to say this, I have joined a cult.

It started late last year when a friend asked me if I would come and see a demonstration at her house, food was involved. Because I really like food I thought it would be remiss not to go, I really like my friend as well and food and her company while watching a demonstration seemed like a perfect thing to do.

And so I was lured into the cult of the Thermomix.

It’s pretty bad. And I’ve only just joined.

I didn’t have very long with it yesterday due to the fact that I had a life before I joined the cult, but in the two spare hours that I had, I made polenta, using vegetable stock made in the Thermomix, then I made a cake and a batch of icing. We were out for dinner so I had to be dragged away from creating several other culinary masterpieces but the whole night I sat itching to leave to go home and make butter. I knew it would only take about 7 minutes in the genius machine.

Today I found myself buying wheat that I can turn into flour and yeast so that I can make home-made bread to eat with the butter that I eventually managed to whip up.
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I used to love cooking but this is different – this isn’t cooking, it’s playing and it’s creating and it’s living in the future where you don’t actually have to think but you can if you want to.  It’s all kinds of perfect and wondrous and, even if I wanted to, I can’t actually think of anything negative to say because they’ve inserted that Thermomix chip into my head and I am part of the cult.

I’m afraid I am going to turn into one of those people who tell you how their lives have been transformed, one of those people who tell you how much time and money they’ve saved. But I’m not really afraid because I am one of them already.  Please continue to read my blog, I’ll try to temper my cultish adoration.

I’ll miss my previous life, but if you have a Thermomix tell me what I should be making.

And watch this – it’s laugh out loud hysterical. Seriously. If the first few lines offend you stay with it because once they start talking about us cult members Thermomix owners, it’s worth it.

Yesterday was one of those days. Not a good one. My mind was racing, I could not regain my calm. I was snappy. Ready to fight, unable to breathe with ease. And so I cooked.  I cooked to calm myself down because when I am  in the kitchen with loud music and cooking to distract me I feel like the order of methodology and measurements and instructions gives me the boundaries I need and the music washes away the thoughts that try to interfere with the boundaries.

Such an intense introduction to a recipe, you probably didn’t need – but the recipe I am going to share will make you glad you sat through it.  It’s deeply comforting food and although no one but me is eating soup at this time of the year you can always keep the recipe for when “normal” people eat soup (ie winter)

Tomato and Pumpkin Soup

You need:

1kg Roma tomatoes

400grams butternut

1 leek

1/3 cup olive oil

5 cloves garlic

2 tbs sugar

1 cup stock

salt and pepper

1 tbs ginger

Method:
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Place tomatoes, butternut, leek, olive oil, garlic and sugar in a roasting pan

Place everything in a baking tray

Bake in the oven at 180 degrees for 40 minutes

Put it into a pot

Once they are all soft and squishy put the vegetables into a pot and add the ginger and stock. Then blend it all together with salt and pepper.

Pour it into a bowl (or cup) and eat

Ta da

And that’s it – my comforting soup recipe which I made at the same time as I made a zillion other things last night because I was looking for lots of calming.

What do you do when you need to find your calm?

Due to popular demand (my sister has asked me twice) I am posting the recipe for the baklava ice cream loaf that I may have mentioned more than once in my Greek dinner post. Seriously it is so good you won’t even mind that I am boasting about it.

Here’s what you need

• 8 sheets of phyllo pastry
• some melted butter for brushing
• about 150grams almonds
• about 150grams pistachios (shelled of course)
• 2tsps cinnamon
• 2tsps castor sugar
• 1 litre ice cream (I used Sara Lee French Vanilla)
• juice of 1 lemon
• 2/3 cup water
• 2/3 cup sugar

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The instructions I am going to do in pictures – because, well because I can. Except for heating the oven, that I will tell you straight up so preheat the oven to 160′ centigrade

Mix the nuts with the sugar and the cinnamon in the food processor

Process the nut mixture

Brush 2 sheets of the phyllo pastry with melted butter and place one on top of the other

Spread 1/3 of the nut mixture over the phyllo

Repeat the same procedure twice so you end with a phyllo top

Cut the pastry in half vertically to make 2 large rectangles
Cut diamond pattern into the top of each rectangle

Bake each side until golden (about 30 minutes). Then cool
This will form the “bread” of your sandwich

Meanwhile mix 2/3 cup of sugar, 2/3 cup of water, juice of half a lemon until it gets syrupy.

Line the sides of a loaf tin with foil. This will make it easier to get out of the tin when you serve

Place one side of the pastry on the bottom of the loaf tin and pour over half the syrup
Spread the softened ice cream over the top of that
Pop the other side on the top, pour remaining syrup over it and stick it into the freezer

Take it out of the freezer about 20 minutes before you serve to soften the ice cream

It looks quite impressive

and it is bloody delicious

Recipe from Sharon Glass Absolutely Delicious