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Making pancakes is a quick and easy task, but making them in your thermomix is quicker and easier than usual!  They are ready for cooking within 1 minute, although it is good for the batter to rest for at least 15 minutes if you have the time.



370g plain flour

3½ teaspoons baking powder

1 teaspoon salt

1 tablespoon sugar

1 egg

500g milk


Add all ingredients to thermomix bowl and mix for 10 seconds on speed 6

Place butter into heated pan and allow to melt

Pour batter into heated pan, I usually do one big pancake at a time, but you can do as many and as big as you like.  Wait for bubbles to appear on the surface of your pancake, then flip and cook the other side until lightly golden

Serve with maple syrup (our favourite), or strawberry jam or lemon juice and a sprinkle of sugar – Yum!!


Serves: 4

Approximate calories per serve: 430

Cottage Pie

Now the weather is starting to cool down, I am feeling a need for comfort food.  Big hearty meals, that warm you up when it is cold outside.  It’s even better if you can double it and make a second amount to freeze.  This cottage pie ticks all the boxes, it is quick and easy to make in your thermomix, tastes delicious, has lots of veggies and warms you up on wintery nights.  Hope you enjoy it!

Cottage Pie


1 onion quartered

20g oil

500g beef mince

300g mixed veggies (whatever you have in your fridge or freezer)

4 tomatoes

20g tomato paste

300g water

2 tablespoons stock concentrate

900g peeled and chopped potatoes

dash of milk

tomato sauce (optional)


Place onion into thermomix bowl and chop for 5 seconds on speed 5

Scrape down sides, add oil then sauté for 3 minutes at Varoma temperature on speed 1

Add mince, vegetables, tomatoes, tomato paste, water and stock concentrate and cook for 40 minutes at Varoma temp on reverse soft speed

At the same time, place potatoes in Varoma dish and allow them to steam while the mince and vegetables are cooking

At the end of the cooking time, remove potatoes and mash with a dash of milk.  I keep the potato mixture quite thick but spreadable- but this is up to you

Pour the mince mixture into a large oven proof dish, top thinly with tomato sauce, then spoon the potato over the top and smooth out with the back of a spoon.  Note you don’t need to use the tomato sauce – but my kids love it when I do!!

Place in oven and bake for approximately 30 minutes until lightly golden on top.

Serve: 8

Approximate Calories per serve: 235


By |May 31st, 2013|Main Meals|1 Comment

100’s and 1000’s Biscuits

The kindy mum’s organised a play at a local park during the school holidays, and I wanted to bring something to share, that was quick and easy.  These bickies were demolished by the kids, and although I wouldn’t recommend them for every day – they were great for a treat.  You could easily add different toppings if you are a bit imaginative!  You need to refrigerate the cookie dough for about 30 minutes before cutting, so make sure you allow yourself enough time. Making biscuits in your thermomix is so quick, saves on mess and money, and your kids will think you’re the best!!

Hundreds and thousands biscuits


110g SR Flour

85g Plain Flour

75g raw sugar

60g butter

1 teaspoon milk

½ teaspoon vanilla essence

1 egg

100’s and 1000’s for decorating


Pre heat oven to 180ºC

Place sugar in thermomix bowl and mill for 40 seconds onspeed 9

Add butter and mix for 1 minute on speed 3

Add milk, vanilla extract and egg and mix for 30 seconds on speed 3

Add flours and mix for 10 seconds on speed 7

Knead for 1 minute on interval speed

Place dough in some plastic wrap and place in the fridge for at least 30 minutes to firm up

After refrigeration time, roll out dough between 2 sheets of greaseproof paper until about 1cm thick.  Cut with a cookie cutter and place on baking trays lined with baking paper.  Brush with milk and sprinkle with 100’s and 1000’s

Bake for about 10 minutes and allow to cool before removing from tray.

Tip: You can sprinkle when you cut with cookie cutter to help contain the mess and to stop 100’s & 1000’s going everywhere

Serves: Approx 30

Approximate Calories per serve: 55


Veggie Fritters with Salsa

These little fritters are really yummy and have lots of hidden veggies.  I am always looking for different things to add to my kids’ lunch boxes, and these go down a treat.  They aren’t so keen on the salsa, but the fritters are lovely with it, so it is a snack that pleases the kids plus the adults!

Veggie Fritters


1 carrot, peeled and roughly chopped

1 zucchini, roughly chopped

120g can corn, drained

50g butter

125g milk

110g SR Flour

2 eggs

Oil for frying

Salsa Ingredients

1 tomato

1 avocado

½ small red onion

½ lime – juiced

chopped coriander or basil

Lime Yoghurt Ingredients

½ lime – juiced and zested

150g greek natural yoghurt



The salsa works better if you chop all ingredients finely by hand.  Mix all ingredients and keep refrigerated until needed


Mix all ingredients together and keep refrigerated until needed


Place carrot into thermomix bowl and chop for 4 seconds on speed 5.  Add zucchini and chop for 2 seconds on speed 5.  Set aside in a bowl and add corn to carrot and  zucchini

No need to rinse bowl, add butter and melt for 1 minute at 50ºC on speed 2

Add milk, flour and eggs and mix for 5 seconds on speed 4

Add vegetable mix and mix for 20 seconds at reverse on speed 2 to combine

Heat oil in pan, and when heated place heaped tablespoons of mixture and cook until bubbles appear on the surface of the fritter.  Turn and cook until golden (a minute or so)

Serve fritters with salsa and yoghurt

Serves 6

Approximate calories per serve: 330


Thai Chilli Chicken and Basil

My mouth waters just thinking about this dish.  It is so full of flavour, really simple to make and looks fantastic.  I have made it twice when we’ve had friends over and it is a hit.  I really hope you try it too!

Thai Chilli Chicken and Basil 2


600g skinless chicken breasts

1 onion, peeled and quartered

1 red chilli, deseeded

1½ tablespoon oil

1 tablespoon sweet chilli sauce

1 tablespoon kecap manis (sweet soy sauce)

1 large bunch basil

1 bunch coriander (reserve one stalk for serving)

400g coconut milk

snow peas


1 extra red chilli for serving

300 – 400g jasmine rice

900g water


Cut chicken breast in half lengthwise, then into 1 cm strips, then set aside

Place onion and chilli into thermomix bowl and chop for 5 seconds on speed 7

Add oil and saute for 5 minutes at100°C on speed 1

Add fish sauce, sweet chilli sauce, kecap manis, basil and coriander and cook for 1 minute at Varoma temp on reverse speed 1

Add chicken and coconut milk and cook for 5 minutes at 100°C on reverse speed 1

Place snow peas and beans into varoma dish and steam veggies while the chicken cooks.  Cook for 8 minutes at 100°C on reverse speed 1

Place chicken and veggies into thermoserve to keep hot while you cook the rice.  You can either add the veggies to the chicken or serve them separately.

Rinse thermomix jug.  Measure rice in steamer basket, then rinse under cold water until water runs clear.  Replace steamer basket with rice into jug and add water.  Cook for 15 minutes at Varoma Temp on speed 4

Serve chicken with the rice and garnish with extra coriander and chilli.

Be warned – you wont be able to stop at one bowlful!

Serves 6

Approximate calories per serve: 485

By |May 24th, 2013|Main Meals|1 Comment

Corned Beef (Silverside) with White Sauce

My kids love silverside, and although I enjoy making it, I find the clean up a bit tedious – big pot for the meat to be boiled in, small pot for the white sauce, a pot and a steamer for the veggies – what a mess.  It then dawned on me that I could do the whole meal in my trusty thermomix, with no mess or effort.  And it resulted in beautiful moist meat, and perfectly cooked veggies.

Corned Beef


1 kg of corned beef (you can use more, although you will need to cut it in half and extend cooking time)

1 carrot unpeeled, chopped into quarters

1 onion, quartered

2 cloves garlic, unpeeled

5 cloves

2 bay leaves

1 teaspoon black peppercorns

50 g apple cider vinegar (or white wine vinegar)

50 g brown sugar

1500g water

Vegetables to serve – eg, broccoli, sweet potato, carrot etc

White Sauce Ingredients

250 g milk

35 g flour

25 g butter

1 teaspoon mustard powder

2 tablespoons reserved cooking broth


Place carrot, onion, garlic, cloves, bay leaves. peppercorns and brown sugar into thermomix bowl and chop for 5 seconds on speed 6

Add vinegar and water and place on lid.  Place the corned beef into steamer dish and set on top of jug and cook for 30 minutes at Varoma temp on speed 2

While this is cooking, prepare any vegetables you wish to serve with the meat.  I used carrot, sweet potato, potato and broccoli

Add the veggies (except broccoli or leafy greens) around the meat, then cook for another 20 minutes at Varoma temp on speed 2

Add broccoli or leafy greens if using 4 minutes before end time.

Once the cooking process has finished, remove varoma dish with meat and vegetables and set aside to rest

Tip out cooking broth, reserving about 2 tablespoons.  Give the thermomix jug a quick rinse

Place milk, flour, mustard, butter and reserved cooking broth into bowl.  Cook for 7 minutes at 90°C on speed 4

Slice corned beef and serve with steamed veggies and white sauce – delicious!!!

Serves 6

Approximate calories per serve: 280

(This calorie total is for corned beef and white sauce only – it doesn’t include steamed veggies)

By |May 24th, 2013|Main Meals, Sauces and Spreads|1 Comment

Date Slice

The other day I was looking for something to add to lunch boxes that was a bit of a treat but also quick and easy to make.  This date slice ticked all of the boxes!  It was in the oven in about 3 minutes from me deciding to make it, and all the ingredients are ones that you would normally have in your pantry.  You could also try making it with other dried fruit, but I think the dates work really well!

Date Slice


180g stoned dates

120g butter

1 egg

170g raw sugar

80g coconut

160g SR Flour


Pre-heat oven to 180°C

Place dates into thermomix bowl and chop for 3 seconds on speed 8.  Set aside

Add butter and melt for 2 minutes at60°C on speed 3

Add all other ingredients, including the chopped dates and mix for 30 seconds on speed 3, until all ingredients are combined.  You may need to use spatula to help with combining

Press lightly into a greased slice tin and bake for 30 minutes or until golden

Allow slice to cool, before removing from tin and slicing.


Serves: 15

Approximate Calories per serve: 215


Vanilla Custard

Have you made custard in your thermomix?  It was probably one of the recipes you saw during your first demonstration, and if you’re anything like me, haven’t gone back to make it since.  My kids are always asking me to buy custard, and I hate the thought about what “extras” are put into the custard.  At least making it yourself you know exactly what is in it.

Custard (with peaches)1


60g sugar

1 teaspoon vanilla essence

2 eggs

500g milk

40g cornflour


Place sugar in thermomix bowl and pulverise for 20 seconds on speed 9

Add remaining ingredients and cook for 7 minutes at 90°C on speed 4

Once cooked transfer to a serving bow and serve with fruit.

You can make variations to this custard, and use lemon zest instead of vanilla essence and pulverise this with the sugar, or add 20g of cocoa powder instead of the vanilla essence for a chocolate custard

Serves: 6

Approximate calories per serve: 145

By |April 1st, 2013|After School Snacks, Deserts and Sweets|1 Comment

Dippy Eggs

 Did you used to have dippy eggs with toast soldiers when you were a kid?  My kids love when I make them now, and it is so easy with the thermomix – no longer do you have to guess how many minutes to leave them on the stove for.  Perfect eggs every time!

Dippy Eggs



500g water



Place water in thermomix bowl and place eggs in the basket (the basket will fit about 7 large eggs)

Cook for 10 minutes at varoma temperature on speed 1

Cut off top of egg and place in egg cup and serve with toast soldiers

**This time gives perfect soft boiled eggs when the eggs are straight out of the fridge and into thermomix basket.

**For hard boiled eggs cook as above but for 14 minutes at Varoma temperature on speed 1

 Serves: 1

Approximate calories per serve: 139

(For 1 egg and 1 slice of multigrain toast – no butter)

By |April 1st, 2013|After School Snacks, Breakfasts, Main Meals|1 Comment

Pizza Bases


Who doesn’t love a yummy slice of pizza?  This pizza is perfect, as you get to make the base as thick or as thin as you desire.  Plus, you get to put the toppings on to make it as healthy, spicy, meaty, veggie as you like!  See – told you it was perfect!!

Pizza Dough 2


350g luke warm water

7g dry yeast sachet

2 tablespoons fruity olive oil

600g bakers flour

2 teaspoons salt

1 teaspoon sugar


Place water, yeast and oil into thermomix bowl and mix for 5 seconds on speed 3

Add flour, salt and sugar and mix for 6 seconds on speed 8 

Set dial to closed lid position and knead for 2 minutes on interval speed

Transfer dough to a floured bowl  and sprinkle some flour on top too.  Cover loosely with glad wrap and then a tea towel and place in a warm area to rise.  Let the dough rise to double its volume (this can take  about 1 hour)

Knock back the dough and regather into a ball.  Divide into 4 balls and let them rest for about 15 minutes

Form your pizza and add your favourite toppings

Bake in a hot oven (220°C) until cooked – cooking time depends on toppings used.

**You can freeze unused dough by wrapping in plastic and placing in the freezer.

Serves: 4 bases

Approximate calories per serve (base): 616