One of the selling points of buying a Thermomix is the ability to make delicious home made mayonnaise. While we normally use Kewpie (Japanese) mayonnaise for use in small doses if we need a lot of it for potato salad or a dipping sauce there is really no better option than fresh home made.
If you are looking for family friendly, healthy, refined sugar free, gluten free and delicious recipes head over to The Fit Interest website or follow them on Instagram. After seeing these chocolate brownies posted over Easter Mr Messy Benches put his request in for me to get baking.
Mac n cheese is a great side dish for a lot of meals and is especially popular alongside barbecued meats. I recently tried a mac n cheese loaf at a local barbecue restaurant and was really impressed with the crunchy and cheesy crust so I thought I’d give it a go using the simple, yet very tasty, 3-Ingredient Stovetop Macaroni and Cheese by J. Kenji Lopez-Alt.
Tiramisu is a decadent traditional Italian dessert that can be made with savoiardi (sponge finger) biscuits for an easy and delicious dessert. Some recipes call for raw egg to be used though I choose to leave it out. I do, however, include philadelphia cream cheese in the cake to maintain a think consistency.
The first time I tried buttermilk fried chicken I was really impressed with the taste and texture. It was served in a burger and it was only a matter of time until I tried it at home. It may seem like there are a lot of steps involved but it’s not as complicated as you may think. You will, however, have some very messy benches by the end of it!
Chicken, bacon, cheese and jalapenos. These really do tick a lot of boxes. The jalapenos are stuffed with cheese, cumin, garlic and a hint of lime then wrapped up in a chicken breast that is wrapped with bacon. They can be grilled in the barbecue, baked in the oven or smoked over coals.
Beef cheeks have a deep, rich flavour that deserves more recognition than it currently has. Although they are relatively small in comparison to most cuts associated with barbecue they still require a long low and slow cook. When fully rendered the gelatinous streak that runs through the cheek breaks down making the meat tender and juicy.