ThermOMG Recipes

Inspiring recipes for the Thermomix 

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.

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.

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.

 

Triple Choc Easter Muffins

If you are looking for chocoholic overload then these should fit the bill.  I have been making these at easter for around 10 years and they are just divine!  Serve them warm with icecream or as a morning tea treat.  Enjoy. Eb x

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  • 230g self raising flour
  • 40g cocoa
  • 160g brown sugar
  • 250g dark chocolate in pieces
  • 125g butter chopped
  • 300g sour cream
  • 2 eggs
  • 1 tsp vanilla bean paste
  • 12-24 solid easter eggs (caramel, peppermint, Turkish delight – whatever!)

Preheat oven to 160deg and place patty pans in muffin tray.

Add flour, sugar and cocoa to the bowl and mix on Speed 5 for 5 seconds. SET ASIDE

Add chocolate and butter to the bowl and melt for 2-3 minutes at 50deg Speed 2.

Add flour mix on top then add remaining ingredients. Set to Closed Lid, Interval / Dough setting and mix until it is just combined (approx. 20 seconds). Use your spatula to help combine.

Spoon into patty pans, place an easter egg on top of batter then place another spoonful on top to cover. Bake for approximately 20 minutes. Makes 24 medium muffins or 16 large.

Dust with icing sugar or cocoa/icing sugar. If you want to go completely nuts you could also make some ganache to go on top!

Vegan Chocolate Mud Cakes

Don't let the Vegan title fool you!!  These are decadent little cupcakes which will surely please everyone.  Although we are not a vegan family, I do have vegan friends so I like to have options for them but better than that, have you ever wanted to make something sweet then realised you are out of eggs?  No need to head to the shops just whip these up.  Enjoy.  Eb x

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  • 220g plain flour
  • 40g cacao powder
  • 100g caster sugar
  • 1 tsp baking powder
  • Pinch salt
  • 1 tsp white vinegar
  • 2 tsp vanilla bean paste
  • 60g grapeseed oil
  • 200g water

Preheat oven to 160deg and place patty pans in muffin tray.  Makes approx. 18.

Add flour, cacao, sugar, baking powder and salt into the bowl and mix on Speed 5 for 10 seconds.

Add vanilla, oil, vinegar and water to the bowl and mix on Speed 5 for 20 seconds.  Scrape down the sides and repeat for 10 seconds.

Spoon into patty pans and bake for approximately 10-12 minutes or until firm to touch.  Allow to cool and ice with your favourite topping.

Lemon Delicious Meringue

When this came into my newsfeed from Taste.com I knew it was a MUST make!  So it was quickly converted and devoured with little time to even take a photo.  So just to be sure I had it right the first time I retested it on the weekend and YUP it is super delicious :)  I have no doubt you guys will love it too.  Enjoy.  Eb x

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  •  Zest of 1 lemon (or as little/as much as you like)
  • 150g butter
  • 50g lemon juice
  • 160g caster sugar
  • 120g self raising flour
  • 170g milk
  • 4 eggs separated – Room Temperature for best results

 Preheat oven to 160deg.   Spray a baking dish (1.5lt)

 

Making sure your bowl is spotlessly clean, insert your butterfly whisk into the jug and add 4 egg whites.  Whisk on Speed 3.5 until soft peaks form (approx. 1 minute).  Place in a separate bowl.

Add zest of a lemon to a clean/dry bowl and blitz on Speed 8 until finely chopped.  Add butter and melt for 3 minutes at 60deg Speed 2.

Add lemon juice, sugar, flour, milk and yolks and combine on Speed 4 for 10 seconds.

Add half of the egg whites and use your Knead Function to fold into the batter for 7 seconds.  Add remaining egg whites and use your spatula to fold through.

Place your baking dish in a tray with hot water half way up the sides.  Pour your batter into the baking dish and bake for approx. 35 minutes.

Wash your bowl then do a vinegar wash – 50g vinegar, 500g water and cook for 10-12 minutes at Speed 3 100 deg with the butterfly inserted.  Rinse and dry the bowl.

To make the Meringue

With the butterfly inserted, add 3 egg whites into the bowl and whisk on Speed 3.5 until soft peaks form.  Slowly add 100g caster sugar (1 tsp at a time) until it is glossy and the sugar is dissolved.

When pudding has been removed, top with the meringue then use a kitchen blow torch to brown the top (or carefully place under a grill)

Serve with cream.

Lemon Souffle

Inspired by the latest Taste magazine, I decided to try my hand at making a Soufflé.  I have NEVER made a soufflé before, it was always one of those "too hard basket" recipes.  With my 2 cooking buddies at my side (Lissa and Carola) we gave it a whirl and work shopped this recipe to make it crazy easy using our Thermomixes.  The result was a massive success and saw us licking those bowls clean.  Who knew I could make a soufflé???  Hope you guys enjoy them as much as we did!  Eb x

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  • Zest of 1 lemon (or as little/as much as you like)
  • 50g caster sugar
  • 30g butter
  • 25g plain flour
  • 1 tbsp corn flour
  • 250g milk
  • 50g lemon juice
  • 4 egg yolks
  • 4 egg whites
  • 20g caster sugar

Preheat oven to 180deg.   Rub butter into moulds and coat with additional caster sugar.  Set aside on a baking tray.

Notes: 

1.      Have your eggs at room temperature.

2.      If you have 2 TMX bowls, do a thorough wash in one of them to ensure it and the butterfly whisk are spotless to use for the egg whites.

Add 50g caster sugar and lemon zest into the bowl and blitz on Speed 9 for 20 seconds.  Scrape down the sides.

Add butter, plain flour, corn flour, milk, juice and egg yolks and cook for 5 ½  minutes at 90deg Speed 4.  If you have another bowl switch now to the cleaned bowl.  If you have 1 bowl, pour into a separate bowl and thoroughly clean your TMX bowl.  Tip: you could quickly do a vinegar wash using preboiled water and 50g vinegar.  Rinse and dry your bowl.

Insert Butterfly Whisk and add your egg whites.  Whip on Speed 3.5 until peaks form (approx. 1 minute) then with blades on 3.5 SLOWLY add the 20g caster sugar.  I took about 2 minutes.

If you have 1 TMX bowl, add ¼ of the egg whites to the soufflé mix and use your spatula to gently fold.  Add remaining egg whites and continue to gentle fold until mixed.

If you have 2 TMX bowls, return the soufflé mix back to the base, add ¼ of the egg whites and using your “wheat” setting Fold the mix for 7 seconds.  Add remaining egg whites and use your spatula to gently fold through.

Spoon your mix into the prepared moulds then place in the oven for 20 minutes.  They will sink once removed from the oven.  Dust with icing sugar and serve with cream/icecream.

Indulgent Chocolate Muffins

So firstly my apologies for anyone trying to stick to a healthy diet.  Look away now if you are!  Whilst shopping today I came across Reeces Peanut Butter Chips - see below (right next to the choc chips) .  I wasn't looking for them, they found me and demanded I take them home.  What's a girl to do?  No one in my house is a fan of peanut butter except me so I rarely make any of those gorgeous looking desserts because I know they will either end up in the bin or in my stomach - both options are not good.  So I was super excited to come across these because I can sprinkle them on top of a few muffins without offending the rest of the family.  

My high school best friend, Natalie and I must have eaten our body weight in Reeces Peanut Butter Cups growing up so this recipe is definitely dedicated to her.  Love you Natty xx

Enjoy.  Eb x

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  • 230g self raising flour
  • 1 tsp baking powder
  • 40g cocoa
  • 100g brown sugar
  • 130g dark chocolate in pieces
  • 150g butter chopped
  • 250g plain yoghurt
  • 2 eggs
  • 1 tsp vanilla bean paste
  • Choc Chips or Reeces Peanut Butter Chips

Preheat oven to 160deg and place patty pans in muffin tray.

Add flour, baking powder, sugar and cocoa to the bowl and mix on Speed 5 for 5 seconds.  SET ASIDE

Add chocolate, vanilla and butter to the bowl and melt for 2-3 minutes at 50deg Speed 3. Note: In winter it may take longer to melt.

Add flour mix on top then add remaining ingredients (except chips).  Set to Closed Lid, Interval / Wheat setting and mix until it is just combined (approx. 20 seconds).  Use your spatula to help combine.

Spoon into patty pans and sprinkle chips on top of batter.  Bake for approximately 20-25 minutes.

Makes 14 muffins.

Banana Caramel Crumble Slice

Just had a craving for banana and caramel -must be the changing weather.  The only thing missing from this tart was a drizzle of chocolate sauce (not that it needed it mind you!) but this was pretty yum.  Serve with cream or icecream, warm or cold and I'm sure it will be a winner.  Enjoy. Eb x

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  • 100g water
  • 100g brown sugar
  • 100g golden syrup
  • 100g milk powder
  • 100g butter

Place all above ingredients into the bowl and cook for 7 minutes at 90 deg Speed 4. Set aside in a bowl to cool.  Clean bowl.

  • 100g raw almonds
  • 100g butter chopped
  • 60g rolled oats
  • 60g plain flour
  • 30g sugar

Preheat oven to 170deg and line a square pan.

Add almonds to bowl and blitz on Speed 9 for 5 seconds.  Set Aside

Add butter and melt on 50deg for 2 minutes Speed 2.  Add oats, flour, sugar and almond mix and mix on Speed 4 for 10 seconds.

Press into your pan using a metal spoon to push it down and up the sides of the pan.  Bake for approximately 20 minutes until lightly golden.  Allow to cool slightly.

  • 2 egg yolks
  • 100g banana

Into a clean bowl add the caramel mix and banana.  Turn blades to Speed 4 and with blades moving, add your egg yolks through the MC.  Leave to blend for 30 seconds.  Scrape down the sides then blend again for 20 seconds.

Pour into your pan and bake for 15 minutes or until the mix is no longer too wobbly. (slight wobble is ok)  Serve with cream or icecream.

Banana Brownies

  • 50g butter chopped
  • 120g caster sugar
  • 210g banana
  • 250g white choc bits
  • 1 tsp vanilla bean paste
  • 1 egg
  • 200g plain flour

Preheat oven to 160deg and line a square cake pan.

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

Ass sugar, banana,  choc bits and vanilla and mix on Speed 5 for 10 seconds

Add the egg and mix on Speed 3 for 5 seconds.

Add the flour and mix on Speed 4 for 5 seconds.  Scrape down the sides and repeat if necessary.

Pour into cake pan and bake for approximately 20 minutes.  Mix should be soft but not gooey.  

Chocolate Truffles

This recipe comes from one of Jamie Oliver's christmas specials this year.  I haven't tried making truffles for about 10 years so he reinspired me to try.  Perfectly melted chocolate in the thermomix of course and seriously delicious.  Enjoy.  Eb x

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  • 5-10g orange zest
  • 400g dark chocolate broken into pieces
  • 300g cream
  • Pinch salt
  • 20g butter
  • 10g brandy

Add zest to the bowl and blitz on Speed 9 for 10 seconds.  Scrape sides and repeat if necessary.

Add chocolate to the bowl and grate on Speed 9 for 3 seconds.

Add cream, salt and butter and melt for 3 mins at 50deg Speed 2.

With blades on Speed 2 add brandy.

Pour into a bowl and place in fridge until set.

Use 2 teaspoons to make balls.  Drop them into coating of your choice (coconut, almonds, pistachios, biscuits, cocoa sugar)

Keep in the fridge.

Walnut Mini Loaves

I do like to have a change from chocolate now and then, that said I came close to putting choc chips in this recipe, would have been nice but certainly wasn't required.  Eb x

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  • 60g walnuts
  • 125g butter chopped
  • 60g caster sugar
  • 1 heaped tsp vanilla bean paste
  • 2 eggs
  • 120g self raising flour
  • 60g plain yoghurt 

Preheat the oven to 160 deg and spray mini loaf tins

Add the walnuts to the bowl and chop on Speed 5 for 15 seconds.  Set Aside.

Add vanilla, butter and sugar to the bowl and cream on Speed 5 for 10 seconds.  Scrape down the sides.

Crack eggs onto the lid and with blades on Speed 4 add one at a time up to 20 seconds.

Add walnuts, flour and yoghurt and set to Closed Lid, Interval (Wheat) to fold for 7 seconds.

Pour into tins and top with a walnut.  Bake for 15-20 minutes.

Chocolate Mousse Cake by Gail Kordic

Prepare yourselves folks, this is the BEST CAKE that I have come across for quite some time!!! This recipe comes courtesy of Gail Kordic, a West Coast Branch, Group Leader.  Thank goodness Gail sent this to our Group Leader, Simone (who of course didn't make it) but she forwarded onto our team so of course I HAD to make it.  It was taken along to an impromptu "training" session with the girls and everyone agreed this cake was an absolute winner and MUST be shared with the world.  So a huge shout out to Gail for allowing me to share with you all.  The original recipe used 2 bowls but as I have 2 Thermomixes (as most consultants now do!) I used both machines to make it.  But I also wanted to test it using only one bowl and a Thermoserver.  However you make it you will surely love it.  FYI there is actually nothing "cakey" about this cake!  It is pure chocolate heaven.  Eb x

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  • 4 eggs
  • 1 good tablespoon sugar
  • 1 tablespoon plain flour
  • 500g dark chocolate
  • 1 1/2 tablespoons sugar
  • 125g butter

Preheat the oven to 230 deg and line the bottom of a 20cm spring form pan and butter the sides and bottom thoroughly.

Making the cake batter you have 3 choices of method.

Method 1 – If you have 1 Thermomix with 2 bowls

Place 4 eggs and 1 good tablespoon of sugar into the bowl with the butterfly inserted. Whisk for 10 minutes on speed 3 until thick and pale.  While still on speed 3 drop 1 tablespoon of plain flour through the lid and beat for 8 seconds on speed 3.

In the second bowl melt 500g dark chocolate, 1 1/2 tablespoons sugar and 125g butter for 6 minutes at 60 degrees on speed 2 so that it is nicely melted and incorporated.  Only leave for a very short time (like 30 second) before you take the next step.

Swap bowls, and while on speed 2 drop spoonfuls of the chocolate mixture into the egg mixture until it is incorporated - takes about a minute.

Pour into your prepared tin and place in oven for 12 minutes ONLY.  

Remove from the oven (it won't be set in the middle).  Run a knife around the cake, release the collar of the tin, and then replace it.  Cool and FREEZE the cake.

Remove from the freezer a few hours before serving, and serve with cream.

Method 2 – If you have 2 Thermomixes

In one TMX place 4 eggs and 1 good tablespoon of sugar into the bowl with the butterfly inserted.  Whisk for 10 minutes on speed 3 until thick and pale.  While still on speed 3 drop 1 tablespoon of plain flour through the lid and beat for 8 seconds on speed 3.

In the second TMX melt 500g dark chocolate, 1 1/2 tablespoons sugar and 125g butter for 6 minutes at 60 degrees on speed 2 so that it is nicely melted and incorporated.  Only leave for a very short time (like 30 second) before you take the next step.

With egg mix on Speed 2 drop spoonfuls of the chocolate mixture into the egg mixture until it is incorporated - takes about a minute.

Pour into your prepared tin and place in oven for 12 minutes ONLY.  

Remove from the oven (it won't be set in the middle).  Run a knife around the cake, release the collar of the tin, and then replace it.  Cool and FREEZE the cake.

Remove from the freezer a few hours before serving, and serve with cream.

Method 3 – If you have 1 Thermomix

Add 500g dark chocolate, 1 1/2 tablespoons sugar and 125g butter in the bowl and melt for 6 minutes at 60 degrees on speed 2 so that it is nicely melted and incorporated. Place in Thermoserver immediately and put the lid on.  Quickly clean the bowl.

Insert the butterfly whisk and 4 eggs and 1 good tablespoon of sugar into the bowl. Whisk for 10 minutes on speed 3 until thick and pale.  While still on speed 3 drop 1 tablespoon of plain flour through the lid and beat for 8 seconds on speed 3.

With egg mix on Speed 2 drop spoonfuls of the chocolate mixture into the egg mixture until it is incorporated - takes about a minute.

Pour into your prepared tin and place in oven for 12 minutes ONLY.  

Remove from the oven (it won't be set in the middle).  Run a knife around the cake, release the collar of the tin, and then replace it.  Cool and FREEZE the cake.

Remove from the freezer a few hours before serving, and serve with cream.

Lime and Coconut Icecream

On my recent trip to visit a friend (Robeena) in Margaret River, we popped into an ice creamery to treat the kids (and us!).  Robeena asked them if they were going to make their Lime and Coconut ice cream again but due to no limes on their trees there was no sign of her favourite icecream returning.  So of course I suggested we make our own!  The two of us worked on the dairy free recipe to our tastebuds and we loved it.  You need to give it enough zing with just a coconut undertone.   We had ourselves a winner for sure, until the morning when we had another look and it had set rock hard!!!  So if you are making the dairy free version just take note that it will need to be left out to thaw a bit (like sorbet).  

Today my mission was to make a dairy version that would set like icecream and it is equally delicious - just a little, well probably alot more creamier.  I hope you all like it as much as we did.  Eb and Beens xx

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Dairy Free Version

  • 1100g water
  • 300g dry shredded coconut
  • 4 large egg yolks
  • 100g sugar
  • Zest of 1 lime
  • Juice of 3 limes (depending on limes)
  • Pinch salt

Add water and coconut in the bowl and cook for 20 minutes at 100deg Speed 4.  Blitz by slowly taking the dial up to Speed 8 for 1 minute.  Strain mix through a sieve and allow to cool.

Add cooled coconut milk/cream, yolks, salt, sugar, zest and juice to the bowl.  Start with juice of 2 limes and test at the end of cooking.  Cook for 7 minutes at 80deg Speed 4.

Taste the mix – add more lime until it has the right balance for you.

Pour into a container and place in the freezer.  When almost completely frozen remove and place into the bowl in spoonfuls.  Blitz on Speed 7 until well blended.

Note.  We found that this recipe was best served straight away.  The remainder of the mix was returned to the freezer where is set rock hard.  You would need to leave out for awhile before eating again.

Dairy Version

  • 400g cream
  • 200g milk
  • 300g dry shredded coconut
  • 3 large egg yolks
  • 100g sugar
  • Zest of 1 lime
  • Juice of 3 limes (depending on limes)
  • Pinch salt

Add all ingredients into the bowl and cook for 8 minutes at 80deg Speed 4.  Blitz on Speed 8 by slowly taking the dial up.  Strain through a sieve.  To get extra liquid out place the coconut in a nut bag or muslin or I used a fresh Chux and squeezed out all the juice. 

Taste the mix and add more lime if needed.  Pour into a container and place in the freezer.  When almost completely frozen remove and place into the bowl in spoonfuls.  Blitz on Speed 7 until well blended.

 

Choc Mint Icecream

A few weeks ago I had a massive craving for mint chocolate but I really didn't want to make a "fake" flavoured icecream.  This was positively delightful.  It took me back to primary school days and eating a Count Chocula - anyone remember those?  Definitely a winner and there will fights over the last scoop!  Enjoy, Eb x

  • 20g fresh mint leaves
  • 100g sugar
  • 200g cream
  • 300g low fat milk
  • 1 tbsp vanilla bean paste
  • pinch salt
  • 2 large egg yolks
  • grated chocolate (optional)

Add sugar and mint to the bowl and chop on Speed 7 for 3 seconds or until well blitzed.  Add milk and blitz again on Speed 7 for 10 seconds.  Add remaining ingredients and cook for 7 minutes at 80deg Speed 4.  Pour into a tray and place into the freezer to set.  Once almost set place back in thermomix and blend on Speed 8 until you no crystals.  Stir your chocolate through.  Place back in the freezer.

Strawberry Cake

When I asked my daughters what they would like in their lunch box for morning tea this week my youngest decided on Strawberry Cake.  I didn't have a recipe for one so decided to create one. I am not a fan of fake strawberry flavour so this is perfect.  I also love that you can leave the strawberry leaves on (they have great health benefits!) and you would never know you are eating them.  We are all really enjoying this moist, delicious cake for morning tea (and some of us for afternoon tea too - shhhhh!!)  Eb x

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  • 100g grapeseed oil
  • 250g fresh strawberries (leave the leaves on!)
  • 200g natural yoghurt
  • 150g caster sugar
  • 2 large eggs
  • 300g Self Raising Flour

Preheat oven to 160 deg and line a large loaf tin or cake tin.

Add strawberries to the bowl and blitz on Speed 7 for 5 seconds.  Add oil, yoghurt, sugar and eggs and mix on Speed 7 for 10 seconds.  Scrape down sides and repeat if necessary.

Add flour and mix on Speed 5 for 10 seconds, scrape and repeat if necessary.

Pour into the cake tin and bake for 40-50 minutes or until a skewer comes out clean.

Top with vanilla buttercream.

Sticky Cinnamon Buns

This recipe has been converted by Lisa M from a Donna Hay magazine (Winter 2013).  Lisa is a recent Thermomix owner and judging from this picture, her and "Ida" are getting along just fine.  I have not tried this recipe yet but it just got put at the top of my list as I am drooooling.  Shame Lisa lives 3 hours from me otherwise I would have been knocking her door down to get to this.  Here is what Lisa had to say when she sent me the conversion...

"These were really yummy .... I can’t wait to try the other variations that were in the edition of the magazine!

I am really loving creating with yeast doughs. Today I have three bowls warming in front of the fireplace in an attempt to perfect the dough.

I hope your guys enjoy them as much as mine did."

Thanks so much for sharing Lisa, I look forward to many more from you.  Eb x

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Basic Dough

  • 150g milk
  • 2 tsp vanilla
  • 125g unsalted butter
  • 1 ¼ tsp dry yeast
  • 450g bakers flour
  • 55g caster sugar
  • ¼ tsp fine sea salt
  • 2 eggs

Place milk, vanilla and butter into bowl and cook for 3 mins at 37deg on Speed 2 ... until temperature is reached and butter is melted.  Add remaining ingredients (in order as shown above) and set to Closed Lid and Interval (wheat) for 6 minutes.

Place in your Thermomat or a lightly greased bowl, cover with plastic wrap and seat aside in a warm place for 1 hour or until doubled in size.

Maple Glaze

  • 100g Maple syrup
  • 60g brown sugar
  • 75g unsalted butter

Grease and line a 20cm x 30cm slice tin. (Needs to have reasonably high sides)

Place all ingredients into bowl and cook for 3 mins at 80deg on Speed 4. Pour mixture into prepared tin and set aside.

Cinnamon Butter

  • 100g unsalted butter
  • 90g brown sugar
  • 2 tsp ground cinnamon
  • 120g toasted pecans or walnuts chopped

Place butter, sugar and cinnamon in bowl and mix on Speed 6 for 10-15 secs.

Roll dough out between two sheets of non-stick baking paper to make a 60cm x 25cm rectangle. Spread with cinnamon butter, leave a 1cm border and sprinkle with pecans. Start with the longest side, roll tightly to enclose the filling.

Trim the edges of the bun and cut into 12 even pieces. Place pieces side by side and scroll side up in the tin. Cover with plastic wrap and set aside for 45-60 minutes or until doubled in size.

Preheat oven to 180deg. Place the tin on a baking tray and bake for 20 minutes. Cover loosely with foil and bake for a further 15-20 minutes or until cooked through and golden.

Allow to stand for 2-3 minutes before turning out onto a wire rack to cool.

Bad Banana Cake

This is the tale of a good banana cake turned bad.  It was lead astray by choc chips!  I could have kept it a nice wholesome banana cake but really where's the fun in that.  This is an easy yet magnificent banana cake. Enjoy. Eb x

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  • 3 Large Bananas (260g)
  • 180g caster sugar
  • 120g grapeseed (or vegetable) oil
  • 1 tsp vanilla bean paste
  • 2 eggs
  • 260g self raising flour
  • 100g yoghurt or sour cream or buttermilk or milk
  • Choc chips (how many will depend on how bad your cake is!)

Preheat oven to 160deg and line a rectangular slice pan.

Add bananas, sugar, vanilla and oil to the bowl and blitz on Speed 5 for 20 seconds.  Add eggs and blitz on Speed 5 for 5 seconds.

Add flour and milk/yoghurt and set to Closed Lid and Interval for 20 seconds.

Pour into the tray and sprinkle choc chips over the top.

Bake for approx. 40 minutes. 

Flourless Kidney Bean Brownies

EW right?  Ah NO!!!  I saw this come across on Pinterest and immediately had to try it especially as I have been hiding legumes this week (for those playing along at home!!)  These are absolutely delightful and well worth making.  For those that have been making the Magic Bean cake on Recipe Community then I suppose these will be similar (I am yet to make it myself).  The original recipe is from skinnytaste.com and I haven't changed it other than to leave out the coffee and used cacao instead of cocoa. Definitely worth making.  Eb x

1 can of kidney beans rinsed and drained

2 large eggs

40g cacao (or cocoa)

130g caster sugar

10g olive oil

20g milk (dairy or non dairy)

1 tsp balsamic vinegar

1/2 tsp baking powder

1/2 tsp bicarb soda

150g choc chips

Add all ingredients except choc chips to the bowl and blitz on Speed 6 for 30 seconds.  Scrape sides and repeat if necessary.  Add choc chips in and use your spatula to mix.  Pour into a lined square pan (and top with more choc chips if you like) and bake at 180deg for approx 30 minutes (until skewer comes out clean).  Allow to cool.