ThermOMG Recipes

Inspiring recipes for the Thermomix 

ThermOMG Website is closing

Hi Everyone,

Firstly I wanted to say a HUGE BIG THANK YOU for everyone who has been a part of this page and encouraged the recipes to flow. But as life gets in the way and thankfully as Thermomix have seriously improved with their recipe development I find I just don’t have the time to commit to creating new recipes and then share them.

As this page costs me to keep it up and running (even if I am not posting) I have made the decision to close it down. BUT FEAR NOT!!! I have put all the recipes into 2 PDF’s so that you don’t have to ever lose them.

So if you want all the ThermOMG recipes you can do one of two things. Take the time now to download all the recipes yourself for FREE (you will have until the end of May). Or when that gets tiresome you can purchase the recipes direct from me.

I have created one PDF of all the Main Meals, Soups, Sides and Salads and another of all the Desserts, Biscuits, Slices and Cakes.

If you would like to purchase them you can do so via Paypal. $10 for one pdf or $15 for both.

Click on this link to purchase via PayPal

Please make sure you include a valid email in the notes to ensure it gets to you.

I have created a ThermOMG Group on Facebook which anyone wanting recipe inspiration can join. I’d still love to share what I am cooking and see what you are cooking especially with all the thousands of recipes on Cookidoo.

So thanks again for all the comments and kind words.

Happy Cooking.

Eb x

Butter Chicken in my Kitchen with Helen

So you may have noticed things are a little bit quiet on ThermOMG but don't think I'm not cooking.  My love of cooking has just gone into OVERLOAD with the launch of Cookidoo and the Cook Key.  Having access to 28,000 international recipes all guided on my Thermomix has blown me away.  If you haven't explored Cookidoo, get onto it at its FREE to register and you can do a 30day FREE trial and then it's only $49 a year.  AMAZING VALUE!

BUT I wanted to share something a bit special with you all.  I was recently asked by the gorgeous Helen to appear in one of her Hanging with Helen episodes.  I just love watching her YouTube videos, seeing recipes being created on the screen or seeing her daily antics.  She brightens my day with her fantastic videos.

So when asked to show you guys a recipe I went straight into Eb's Butter Chicken.  So here is the video of my NEW kitchen cooking my butter chicken recipe and giving heaps of tips along the way.  I hope you enjoy it.  PS look out for the cameo of my dog Ralph (he is so nosey!!)

Thanks Helen for hanging with me, love you xxx

WATCH My Butter Chicken Recipe being made

Hanging with Helen Facebook Page

Hanging with Helen You Tube Channel

Banana Caramel Muffins

Here's a sneaky little treat for school lunches or morning tea.  Super easy and super yummy.  Freeze really well too.  Enjoy.  Eb x

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  • 250 – 300g bananas mashed
  • 100g greek yogurt
  • 80g golden syrup
  • 2 tsp vanilla bean paste
  • 70g coconut oil melted (or vegetable oil of choice)
  • 1 egg
  • 220g plain flour
  • 1 tsp bi-barb soda
  • pinch salt
  • 150g white choc chips

Preheat oven to 190° and fill muffin tray with patty pans (12-18).

Add banana, yoghurt, syrup, vanilla, coconut oil and egg to the bowl and mix on Speed 5 for 10 seconds.

Add flour, bicarb and salt and use Dough Function to gently knead until combined.  Approx 30 seconds.  Use your spatula to finish mixing.

Fill up muffin tray and top with white choc chips.  Bake for approximately 15 minutes.

These freeze really well for school lunches.

Lamb Rogan Josh # 2

Yep I am still pumping out the curries, seriously can't get enough of them.  However with the new Indian Cookbook and Chip about to be launched in a couple of weeks you can be sure I won't need to share any more curries (for a little while anyway).  I just loved how easy this was to slap together at the last minute.  Of course it would have been even better had I let the lamb absorb all the spices, next time!  Hope you enjoy this delicious meal.  PS  I have been making the Peshwari Naan from the New Flavours of India cookbook (perks of being a consultant) and OH MY GOODNESS I think I am addicted!.  :) Eb x

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  • 2 tsp coriander seeds
  • 4 cardamom pods (black)
  • 2 tsp cumin seeds
  • 2 tsp ground paprika (I used smoked)
  • 4 whole cloves
  • 1 cinnamon stick
  • 2 dry bay leaves
  • 1 tsp salt
  • 500g – 1 kg lamb (I used lamb steaks halved)
  • 1 onion (150g) peeled and halved
  • 40g fresh ginger, peeled
  • 2 Garlic cloved, peeled
  • 1-2 fresh red chillies or to taste
  • 40g olive oil
  • 180g Greek yoghurt
  • Fresh coriander chopped

Add all the spices to the bowl and sauté for 5 minutes at 120°/Varoma Speed 1.

Add salt and mill on Speed 10 for 1 minute.

Add lamb and mix Reverse Speed 2 for 10 seconds.  Set aside.  You can do this bit ahead of time and then leave to marinade for 6 hours or overnight.

Place oil garlic, chillies, onion and ginger in the bowl and chop on Speed 7 for 5 seconds.  Scrape down the sides.  Sauté for 5 minutes at 120° Reverse Speed 1.

Add lamb and yoghurt cook for 40 mins at 90° Reverse Speed 1.

Place into your Thermoserver to rest.  Garnish with fresh coriander.  Serve with rice.

Smoky Chipotle Tomato Sauce

This is my new go to tomato sauce recipe.  I have an obsession at the moment with anything chilli but really love the Adobe Chipotle Chillies.  Add chillies to your preference, I found this quantity gave it just enough hum without the rest of the family getting annoyed with more chillies!  I personally will use this on anything but my favourite is definitely for pizza.  Hope you enjoy it too.  Eb x

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  • 2-3 Garlic Cloves
  • 200g red apple
  • 80g onion
  • 800g fresh tomatoes
  • 100g tomato paste
  • 1 to 2 adobe chipotle (or to taste)
  • 2 bay leaves
  • 100g apple cider vinegar
  • 150g brown sugar
  • 1 tbsp liquid smoke
  • 1 heaped tsp smoked paprika
  • 1 tsp salt

Add garlic, apple and onion and chop on Speed 7 for 5 seconds.

Add tomatoes and chop on Speed 6 for 5 seconds.

Add remaining ingredients and cook for 60 minutes at 100° Speed 2.

Slowly blitz by going to Speed 5 for 10 seconds then gradually taking the speed up to 9 for 1 minute.

Great for a BBQ, sandwiches/scrolls, pizza topping or with a pie.

Lime Pie

This pie was on high rotation over Christmas as it was a delicious dessert without being too heavy.  The recipe has been tweaked and converted by my clever mum who knowing my husband is allergic to citrus zest, decided to blitz kaffir lime leaves into the crust to give it an awesome punch of flavour!  I make it without the zest in the filling so he can eat it too but if making for me I would definitely add the extra zest because I love a strong lime flavour.  Such an easy dessert to make that will really impress your friends.  Enjoy.  Eb x

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  • 30g shredded coconut
  • 2 Kaffir Lime Leaves (Note: you can use lime zest if you don’t have the leaves)
  • 250g Packet of sweet biscuits
  • 150g butter chopped
  • 4 Eggs
  • 1 can sweet condensed milk
  • 200g coconut cream (or just cream)
  • Zest of 1 lime
  • ½ cup lime juice (approx. 4-5 limes)

Grease a tart tin, I used a 24cm pan.

Add coconut and kaffir lime leaves to the bowl and blitz on Speed 8 for 10 seconds.  Scrape down the sides.  Add the biscuits and chop on Speed 5 for 15 seconds. Set aside in a bowl.

Add butter to the bowl and melt for 2 minutes at 60° Speed 2.

Add biscuit and mix on Reverse Speed 4 for 10 seconds.

Press into your prepared pan.  Place in the fridge to set.

Preheat oven to 160°.

Without cleaning the bowl add eggs, condensed milk, cream and zest and mix on Speed 4 for 10 seconds.  Scrape down the sides.

With blades on Speed 4 add the lime juice through the measuring cup.  Mix for 10 seconds.

Pour into your pan and bake for 20-30 minutes (depending on your oven).  Middle should still have some wobble.

Caramelised Onions (the easy way!)

Do you always burn your onions?  I know I did, there are distractions everywhere so turn your back for a minute and they are over cooked.  I love love love using my Thermomix for getting beautifully cooked onions to go with a burger or a steak sarnie or sometimes just as a side with breakfast.  Give these a go and see how easy it is.  Enjoy, Eb x

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  • 2-4 brown onions
  • 20g balsamic vinegar
  • 20g brown sugar
  • 20g butter
  • 20g olive oil
  • Good pinch of salt


Hand slice your onions into 8ths.  This will minimise the moisture in the bowl.  Place all ingredients into the bowl and cook for 30 minutes at 120° Reverse Speed Soft. (TM31 use Varoma Temp)

Scrape down the sides and go for another 10 minutes if desired.

Indian Roasted Lamb Shoulder

I've grabbed this recipe from a Taste magazine and of course made it easier using the Thermomix.  Awesome flavours and can be served with just a salad or part of a curry buffet.  Enjoy.  Eb x

Original Recipe from

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  • 6 garlic cloves
  • 40g fresh ginger peeled
  • 1 tbsp garam masala
  • 2-3 coriander roots
  • 1-2 fresh red chillies or to taste
  • ½ tsp turmeric
  • 2 tsp salt
  • 2 large brown onions peeled and halved
  • 40g olive oil
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 400g tin whole tomatoes
  • 200g greek yoghurt
  • Fresh coriander leaves
  • Lamb shoulder


Add garlic, ginger, garam masala, coriander roots, chilles, turmeric and salt into the bowl and blitz on Speed 8 for 30 seconds.  Rub over the lamb and allow to marinade overnight or for a few hours. 

Preheat oven to 150°.

Add onions, coriander, cumin, paprika and oil and chop on Speed 5 for 3 seconds.  Scrape down the sides and cook for 10 minutes at 120° Reverse Speed Soft. (TM31 use Varoma Temp)

Add tomato, yoghurt and coriander leaves and mix on Speed 4 for 10 seconds.  Pour over the lamb in a large oven proof dish.  Bake for 3 hours or until cooked to liking.

When cooked, allow to rest then serve on a bed of spinach leaves and with a simple yoghurt dressing and naan breads.

Amazing Mud Cake

So it's my 15 year olds birthday and when I asked her what cake she would like she mentioned a store bought Mud Cake.  As you can imagine I was horrified (hahahaha) but in truth most of the mud cakes I have come across have failed to live up to our expectation.  So I decided to do one last search and glad I did.  Found this absolute winner and converted it.  Totally not my recipe but just made it easier by Thermomixing it up!  Good news is it passed the test today so crisis averted :) Hope you guys enjoy it too.  Eb x

Original Recipe Method

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  • 250g butter (chopped)
  • 200g dark chocolate in pieces
  • 375g coffee/water (I did 2 x nespresso shots topped up with water or you could do 1-2 tsp instant in water)
  • 400g sugar
  • 175g plain flour
  • 1 tsp baking powder
  • 50g cocoa
  • 1 tsp vanilla bean paste
  • 2 eggs

Preheat oven to 180° and oil and line a springform pan.  I used a 28cm pan.

Place butter, chocolate and coffee in the bowl and melt for 5 minutes at 50° Speed 1.

Add sugar and cook for 3 minutes at 60° Speed 2.

Add flour, baking powder, vanilla and cocoa and mix on Speed 4, while blades are on crack eggs into the bowl.  Mix for 30 seconds.  Scrape down the sides and repeat for 10 seconds if necessary.

Pour into pan and bake for 50 minutes or until skewer comes out clean.  Set aside to cool and top with your favourite icing.  I did ganache.

Mexican Prawn Tortillas

Anything with prawns is always a winner here but this was a delicious Mexican inspired meal with a difference.  With my daughter preferring not to eat chicken and red meat I am looking for more seafood/vegetarian options that will appeal to everyone and this hit the spot.  Enjoy, Eb x

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  • 1 large garlic cloves
  • 10g fresh ginger peeled
  • 1 red chilli (or to taste)
  • 50g coriander stalks and leaves
  • ½ tsp ground cumin
  • Heaped tbsp. smoked paprika
  • 40g lime juice
  • Good pinch salt
  • 30g oil
  • 500g raw prawns peeled

Place everything EXCEPT prawns into the Thermomix bowl and blitz on Speed 8 for 5 seconds.  Scrape down the sides.  Repeat if necessary.

Pour marinade over prawns and sit for 30 minutes.

Fry in a hot pan until prawns are cooked. 

Serve with salad, cheese, sour cream, salsa and tortillas.

Caramel Cake

Beautiful cake to make for the caramel lovers.  Works great as cupcakes too.  I chose to top the cake with white chocolate buds but you could use icing or dusted icing sugar.  Enjoy. Eb x

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  • 250g butter, chopped
  • 100g golden syrup
  • 140g brown sugar
  • 4 eggs
  • 200g plain flour
  • 1 tsp baking powder
  • 1 tsp vanilla bean paste or extract
  • White choc buds (optional)

Preheat oven to 180° and line a slice pan 30 x 20cm.

Place butter, golden syrup and brown sugar in the bowl and cook for 5 mins at 80° Speed 2.  Allow to cool for 5 minutes.

With blades on Speed 4, add eggs and mix for 30 seconds.

Add flour, baking powder and vanilla and mix on Speed 3 for 30 seconds.  Scrape down the sides and repeat if necessary.

Pour into pan, place choc drops on top and bake for 20-25 minutes.


Helen's Chocolate Cake

This recipe comes courtesy of one of my customers.  One of the reasons I love being a consultant is all the recipe sharing.  This would have to be the easiest chocolate cake recipe out there, done in under a minute and can be made as a big cake or cupcakes.  Happy Valentines Day, keep sharing the Thermie Love.  Enjoy Eb x

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  • 300g self raising flour
  • 4 eggs
  • 50g cocoa or cacao powder
  • 170g olive oil (mild flavour)
  • 400g caster sugar (note I make it with 300g)
  • 200g milk
  • Pinch salt
  • Tsp of vanilla bean or extract

Place all ingredients into the bowl and mix on Speed 5 for 20 seconds.  Scrape down the sides and mix for a further 30 seconds.

Preheat oven to 180°C and line either a large 26cm cake tin or 2 x 20cm cake.

Pour cake mix into pan(s) and allow to rest while your oven reaches temperature.  Bake for 35-40 minutes (depending on your oven).  Cake is cooked when a skewer comes out clean.

Allow to cool then top with your favourite icing.


Indian Chicken and Potato Bake

This is just a big pile of yum!  I love doing all the prep work in the Thermomix then chucking it in the oven to get on with other stuff (like more cooking!)  Don't be put off by the amount of oil because it's not an "oily" dish to eat and it creates the sauce.  Serve it with some yoghurt and naan, leave out the chicken if you're vegetarian, add it heaps more chicken if you are feeding a crowd, either way you will love it.  Enjoy.  Eb x

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  • 800g Potato cubed 3cm pieces
  • 500g water
  • 1 large egg plant cubed
  • 1 red capsicum, cubed
  • 1 punnet cherry tomatoes
  • 2 large onion, sliced into 8ths
  • 2tbsp mustard seeds
  • 2tbsp cumin seeds
  • 1tbsp fenugreek seeds
  • 100g olive oil
  • 40g fresh ginger peeled
  • 3 garlic cloves peeled
  • 2 red chillies (or to taste)
  • 12 curry leaves
  • 40g coriander stalks and roots (leaves to garnish)
  • 1 tbsp turmeric
  • 6-12 chicken thighs (fillet or cutlet)
  • 1-2 heaped tsp salt
  • Extra oil if required.

Place potato into the Varoma and the water to the bowl and cook for 30 minutes at Varoma Temp Speed 3. 

Meanwhile grab a large roasting pan.  Add eggplant, capsicum, tomatoes and onion to the pan.  When the potato is cooked, add to the vegetables.

Empty the bowl.  Add the oil, mustard seeds, cumin seeds, fenugreek seeds and curry leaves.  Cook for 10 minutes at 120° Speed 1.

Add ginger, garlic, coriander, turmeric and chillies and chop on Speed 7 for 5 seconds, scrape and repeat if necessary.

Preheat the oven to 200°.

Pour the oil over the vegetables and coat well. Snuggle the chicken into the vegetables and drizzle with more oil if necessary and sprinkle with the salt.

Place in the oven and bake for 1 hour.

Dressing, add all ingredients together

200g greek yoghurt

Handful of fresh mint leaves chopped

Juice of a lemon or lime

Salt and pepper

Egg White Chocolate Cookies

I have been making buckets of icecream lately (playing with my new Cuisinart Icecream churner!) so no surprise I have an abundance of egg whites.  Searching for ways to use them I can across this recipe for Flourless Chocolate, Almond and Coconut Cookies which looked awesome.  They are!  I have altered the recipe because 3 cups of sugar seemed over kill and I'm glad I did.  Fabulous way to treat the family and not discard the egg whites.  Enjoy.  Eb x

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  • 140g raw almonds
  • 330g raw sugar
  • 50g raw cacao powder or cocoa
  • Pinch of salt
  • 4 egg whites
  • Tsp vanilla bean paste or extract
  • 60g shredded coconut

Preheat oven to 160° and line 2 baking trays with baking paper.

Place almonds in the bowl and chop on Speed 6 for 3 seconds.  Set aside.

Add sugar in the bowl and mill on Speed 9 for 10 seconds.  Scrape down the sides.  Insert the butterfly.  Add cacao and salt.  Mix on Speed 4 for 10 seconds.  Then with the blades on Speed 4 add the egg whites and vanilla and mix for 30 seconds.  Scrape down the sides then mix again for 5-10 seconds.

Add almonds and coconut and mix on Speed 2 for 10 seconds.

Place spoonfuls onto the prepared trays leaving enough room for them to spread as they cook.

Bake for 15 minutes.


Quinoa and Sweet Potato Salad

This recipe is thanks to my mum who brought this salad along to a recent gathering.  Sensational!!!  It is really the dressing that is the wow factor but great one to make on hot week like we are about to have here in Perth!!  Bring on Australia Day with a christening of our new BBQ and some good hearty salads!  Eb x

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  • 1 cup quinoa
  • 1 small to medium sweet potato, peeled and diced
  • 500g water
  • Selection of fresh vegetables such as diced capsicum, diced cucumber, chopped snow peas, lightly fried/baked asparagus, diced red onion/spring onions, cherry tomaotoes
  • Couple of handfuls of rocket or fresh gourmet lettuce leaves of choice
  • ¼ cup of either walnuts, pepitas or sunflower seeds
  • Big handful chopped fresh coriander and mint leaves

Place quinoa in simmering basket then rinse under the tap until it runs clear.  Insert simmering basket into bowl, put potato on top of quinoa.  Pour water into bowl.  Cook for 20 minutes at Varoma Temp Speed 4.  Remove basket and set aside to cool.

When cooled, place all ingredients into a large salad bowl and combine.

For the Dressing (can be made in advance)

  • 50g lime juice
  • 50g red wine vinegar
  • 15g soy sauce
  • 40g honey
  • 80g olive oil
  • 1 fresh garlic clove peeled
  • 1 tsp cumin seeds
  • 1 chilli or to taste

Place all ingredients into the bowl and blitz Speed 8 for 10 seconds.  Pour over the salad.

Chicken Noodles

I have always struggled to cook those packet egg noodles well, stupid I know but they always go stodgy or get broken up.  So I tried it using my Varoma and .... AWESOME!!  This was a delicious noodle dish that I hope you enjoy too.  Eb x

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  • 400-600g hokkien egg noodles
  • 500g water
  • Sesame oil or olive oil
  • 4 chicken thighs sliced
  • 1 shallot
  • 4 garlic cloves
  • 40g fresh ginger peeled
  • 1-2 red chillies or to taste
  • 1 tsp brown sugar
  • 50g olive oil
  • Juice of 1 lime (approx. 20g)
  • 40g soy sauce
  • 1 lemongrass stem
  • 1 tbsp corn flour
  • 1 tbsp stock paste or tsp salt
  • Fresh stirfry vegetables (cabbage sliced, carrots julienne, capsicum sliced, snow peas, bean sprouts)

Place shallot, garlic, ginger, chilli, sugar, olive oil, lime, soy sauce and lemongrass in the bowl and blitz on Speed 8 for 10 seconds.  Pour marinade over the chicken and set aside for a few hours.  Add 1 cup of water to the bowl and blitz on Speed 10 for 5 seconds to clean but keep the water in a container for later.

Add 500g water to the bowl and place Varoma on top.  Add the noodles into the Varoma tray.  Cook for 20 minutes at Varoma Speed 4.  Once cooked, place the noodles in a Thermoserver and drizzle some sesame or olive oil through to help keep them separated.  Set aside.

In a wok or frypan, add more oil and fry off the chicken pieces until just cooked.  Set aside.  Add any of the remaining marinade and fry off then add your vegetables (hardest first, ie cabbage, carrot).

Grab your water from the marinade and add the cornflour and stock paste, give it a good stir.  Then add your noodles to the wok/pan and the water.  Keep everything moving to avoid sticking.  Add remaining vegetables (snow peas, bean sprouts) and chicken and keep tossing through until cooked.

Garnish with extra bean sprouts and coriander.


Balinese Beef Curry

I have been struggling to find a beef curry that really excites me (hence all the chicken curries) but this one has just become my go to beef curry.  UNBELIEVABLE FLAVOURS and ridiculously easy.  I know you will love this one.  Eb x

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  • 40g Cashews
  • 2 Red chillies (or to taste)
  • 2-3 garlic cloves
  • 40g fresh ginger, peeled
  • 2 lemongrass stalks
  • 4 kaffir lime leaves
  • ½ tsp turmeric
  • 1 tsp salt
  • Pepper to taste
  • 1 large onion, peeled and halved
  • 40g olive oil
  • 500g – 1kg gravy beef diced (large)
  • 80g kecup manis (sweet soy sauce)
  • 270g coconut cream

Place cashews in the bowl and mill on Speed 8 for 10 seconds.  Set aside.

Add chilli, garlic, ginger, lemongrass, kaffir leaves, turmeric, salt and pepper in the bowl and blitz on Speed 8 for 10 seconds.  Scrape down the sides.  Repeat if necessary.

Add onion and chop on Speed 5 for 3 seconds.  Scrape down sides.

Add oil then sauté for 7 minutes at 120°/Varoma Reverse speed 1.

Add cashews, soy sauce, beef and coconut cream and cook for 45 minutes at 100° Reverse Speed 1.

Cook for a further 10 minutes at 115°/Varoma Reverse Speed 1.

Place into a Thermoserver to rest while you make your rice.

Fragrant Chicken and Coconut Curry

And the first recipe for 2017 is naturally a curry.  Apologies for those who are over curries but this one was too good not to share.  It will have your tastebuds singing and is so easy to put together that it has become a favourite mid week dinner for us.  Hope you enjoy it too.  Eb x

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  • 30g macadamia nuts
  • 5g coriander seeds
  • ½ cinnamon stick
  • 1 brown onion peeled halved
  • 30g fresh ginger peeled
  • 3 garlic cloves
  • 1-2 red chillies (to taste)
  • 2 lemongrass stalks
  • 30g olive oil
  • 5g palm sugar
  • 400g coconut cream
  • 100g water
  • 1-2 tbsp vegetable or chicken stock paste (or tsp salt) to taste
  • 5 kaffir lime leaves
  • 4 chicken thighs diced
  • Vegetables sliced/diced (sweet potato, broccoli, carrot, snow peas, capsicum, cabbage – whatever you have on hand)
  • Lime wedges

Place nuts, coriander and cinnamon into the bowl and dry roast for 5 minutes at 120°/Varoma Speed 1.  Allow to cool for a few minutes then mill on Speed 9 for 30 seconds.

Place garlic, ginger, lemongrass, onion and chilli in the bowl and blitz on Speed 8 for 5 seconds.  Scrape down the sides.

Add oil then sauté for 5 minutes at 120°/Varoma Speed 1.

Add kaffir leaves, sugar, stock, coconut cream and water.  Insert simmering basket and add chicken.  Place Varoma on top with your vegetable selection and cook for 20 minutes at Varoma Speed 2. (you may need to stir chicken after 10 minutes).

When cooked, place chicken and vegetables into your Thermoserver.  Blitz the sauce for 30 seconds on Speed 9.  Pour into your Thermoserver over chicken.  Leave to rest while you cook rice.

Serve with rice and lime wedges.

Fruit and Seed Bar

A great snack or breakfast on the go option full of seeds and fruit.  I used coconut sugar so it is not an overly sweet bar.  Enjoy.  Eb x

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  • 50g dried apple or apricots
  • 100g Self Raising Flour
  • 60g shredded coconut
  • 80g coconut sugar
  • 75g sunflower seeds
  • 75g pepita seeds
  • 60g inca berries or sultanas or cranberries
  • 110g milk
  • 50g plain yoghurt
  • 1 egg

Preheat oven to 160° and line a square or loaf tin.

Place apples to the bowl and chop on Speed 6 for 5 seconds.  Add flour, coconut, sugar, seeds and berries and mix on Reverse Speed 2 for 5 seconds.

Add milk, yoghurt and egg and mix on Reverse Speed 2 for 20 seconds. Pour into prepared tin, sprinkle some extra pepita seeds on top if desired.

Bake for 25 minutes.

Baked Butter Chicken

So by now you would be getting a good understanding of my love of chicken curries :) Personally I can never have too many.  So here is a version of Butter Chicken, very different to my non baked Butter Chicken, but made simply.  The sauce is all blitzed up in one hit then you can leave it to marinade.   Great for making a head of time or even freezing so you have a meal good to go.  We loved this one and hope you do too.  Enjoy.  Eb x

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Note: Allow time to marinade.

  • 100g almonds
  • 40g fresh ginger peeled
  • 2 large garlic cloves
  • 1 fresh red chilli (or to taste)
  • 200g plain/greek yoghurt
  • 3 whole cloves
  • ¼ tsp ground cinnamon
  • 1 heaped tsp garam masala
  • 5 black cardamom pods (you could use green)
  • 400g tin tomatoes
  • 40g chicken stock paste (or vegetable)
  • 6-8 chicken thighs, trimmed
  • 1 large onion, sliced thick
  • 30g olive oil
  • Fresh coriander to serve

Place almonds in the bowl and mill on Speed 9 for 10 seconds.  Add ginger, garlic, chilli, yoghurt, cloves, cinnamon, garam masala, cardamom, tomatoes and stock, then blitz on Speed 9 for 1 minute.

Pour over chicken and onion and marinade for a minimum of 2 hours or overnight.

Preheat oven to 180°.  Place chicken and all the marinade into an ovenproof dish.  Drizzle the top with oil, cover and bake for 60-90 minutes.  Take the cover off and bake for a further 10-15 minutes.

Garnish with coriander.