Last month I had the pleasure of sitting in on Dani Valent‘s Thermomix cooking class which featured some recipes from her amazing book, In The Mix. I had hoped to get a separate post done to not only confirm the virtues of the TMX as a haute cuisine machine, but also Dani’s wonderful ‘just give it a go’ approach to cooking with the Thermomix. With any luck I’ll have some time towards Christmas (crossing fingers optimistically) to dabble with a few more recipes from In The Mix and share some of Dani’s insights.
One recipe from In The Mix that I hadn’t particularly taken much notice of but became wildly excited by as it was made before my eyes at the cooking class was Chlorophyll Paste. What a deeply rich, green concoction it is. Just a whiff of it makes you feel instantly healthy. I recommend a spoonful after a night of gastronomic (or alcoholic) indulgence. Trust me, you’ll feel better :)
What is Chlorophyll Paste? Essentially it is the residue produced from cooking green leaves (spinach, herbs etc.) at between 66 and 70C in order to separate the chlorophyll from the leaves but without destroying it. Chlorophyll is highly nutritious and used as a natural colorant as well. If you’re interested in the recipe, chef Tom Cockerill’s recipe as featured in In The Mix can be found here.
Having watched Dani make Chlorophyll Paste, I felt pretty comfortable with the recipe. It actually isn’t a complex process but it does require some patience to let the liquid drain away from the chlorophyll residue. Of course, the Thermomix does the hard work of maintaining the perfect 70C condition to ensure that the chlorophyll doesn’t get destroyed. I used spinach and parsley for my own batch, wanting to keep the flavour fairly neutral so I could slip some paste into food for the family. I found both the liquid and residue had a pleasant smell and taste, unlike wheatgrass juice (bleagh!).
So what to do with it? Now, I normally do not celebrate Halloween but with two children in the household who have a steady stream of Cartoon Network shows to educate them about American culture, it’s really quite hard to ignore. I don’t openly encourage Trick-Or-Treating and the like but in the spirit of having fun at least, I do generally make costumes and fun sweets for the kids. This Halloween, I figured I’d have fun with my fresh batch of Chlorophyll Paste and make something wonderfully ghoulish and nutritious (not two words you expect to see together right?).
I came up with an easy idea of Green Scrambled Eggs which involved adding a teaspoon of the marvelous paste to eggs, milk, cheese and cracked green peppercorm. The Chlorophyll Paste gave the eggs an amazing boost of flavour which I didn’t really expect. Oddly enough, the colour wasn’t that off-putting and in spite of this dish being a novelty initially, I think I shall make my eggs green again next time :)
My family’s verdict was pretty positive! My normally cautious Master 9 rather enjoyed the green scrambled eggs while the usually adventurous Miss 4 decided it wasn’t her thing (she prefers salad leaves on their own). My husband absolutely loved it and even suggested that I try making it with a dash of ricotta cheese for a ‘spinach and ricotta’ scrambie.