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in and around the kitchen Thermomix

Melting Moments :: Thermomix Recipe

November 8, 2016


Delightful buttery melt in your mouth cookies that live up to their name! Easy to make and an easy recipe to remember! 


220gr butter

20gr icing sugar

20gr cornflour

220gr plain flour

one teaspoon vanilla essence


Preheat oven to 180°C and line two baking trays with baking paper. 

Mix butter and sugar on speed 4, 20 sec with butterfly attachment until combined. 

Add cornflour, plain flour and essence and mix with the butterfly in, speed 4, 10 seconds. Scrape down sides and mix again for 10 seconds.

Roll small teaspoon sized balls of dough, place on tray with a small amount of room to expand and press down with a fork. You can dip the fork in cornflour to make sure it doesn’t stick to the dough. 

Cook for 10 minutes on 180°C or until biscuits are lightly browned. 

You can sandwich with jam or flavoured frosting, or just eat plain. 


Erm, how glorious are my roses?! #callmecrazyroselady 


Thermomix Cherry Ripe Bliss Balls

October 26, 2016


Ok, the secret may be out. Cherry Ripe is one of my favourite chocolate bars. The cherry, the coconut, the chocolate mixed into one delicious morsel is well, just yum!

These could be classified as a healthier alternative. 


100gr cacoa nibs

good pinch of salt flakes

one teaspoon of vanilla essence

200gr coconut (I like to use shredded for the ball contents)

100gr almonds 

200gr glace cherries

15gr coconut oil

Extra desiccated coconut to coat finished bliss balls (This is optional)


Combine cacoa nibs, salt, essence and almonds in TMX bowl mix Speed 8 for 1 min. The bowl will heat up a bit. Stop halfway and scrape down sides. 

Add the coconut, cherries and coconut oil.  Using the closed lid function and the turbo button, pulse until the cherries are broken up and ingredients are well mixed. (If you like chunky bliss balls, mix for less time)

Roll mixture into balls (about one tablespoon per ball) and coat in desiccated coconut. 

Keep in the fridge and enjoy whenever a bliss ball is needed to brighten your day! 

As always, you can convert this recipe to use with a regular set of scales, and a standard food processor. 


This is well known around here as the ‘Bliss Ball Smuggle”

What is your favourite flavour Bliss Ball?

in and around the kitchen Thermomix

Easy Thermomix Strawberry Jam

October 12, 2016

Easy Thermomix Strawberry Jam

There is nothing better than a fresh batch of home-made strawberry jam and please, don’t be put off by thinking that it’s hard work, it isn’t! This is my recipe for Easy Thermomix Strawberry Jam. Right now in Perth, we have strawberries coming out of our ears, and you can often by them direct from the growers, making this a cheaper exercise than buying them from the supermarket or grocer. 

If you don’t have a thermomix, just cook the jam in a heavy bottomed pan on the stove. Get it to a rolling boil for about ten minutes. Check the jam using the ‘cold plate test’ technique I mention below. 

Easy Thermomix Strawberry Jam


500gr strawberries

400gr sugar 

30gr lemon juice


Wash and hull your strawberries.

Place strawberries, sugar and lemon juice into Thermomix bowl and blitz on Turbo (closed lid position) for two blasts. As a result, this should chop the strawberries up just a bit, but not puree them. 

Cook for 40min/Varoma/speed1 with the MC off. 

Keep an eye on the mixture as it cooks. Remember that it will be molten hot! 

Check the consistency of your jam by doing the ‘cold plate test’. Put a plate in the freezer and when it’s cold, place a spoonful of your hot jam onto it. Run your finger through the jam – it shouldn’t be runny. Don’t forget that jam will continue to set over the first 24 hours. 

*Using super ripe strawberries will make a firmer setting jam as the sugar content will be higher.

Keep cooking for a further ten minutes if it’s just not thick enough. 

When you have the consistency you’d like, pour into sterile jars or store in the fridge. 

Perfect on toast or with scones.

For a Vanilla Thermomix Strawberry Jam that uses apple instead of lemon to thicken, go here.

What is your favourite jam flavour?

Pin this image onto your Pinterest boards to find it later! 


Easy Thermomix Strawberry Jam


in and around the kitchen Thermomix

Lemon & Blueberry Scones Thermomix Recipe

July 13, 2016

Lemon and Blueberry Scones Thermomix

If you have a Thermomix and love scones, you can’t go past the Best Ever Scone recipe on the Thermomix forum. Making scones using this recipe is super easy and it takes about fifteen minutes from getting the flour out of the cupboard to setting the golden beauties on the kitchen bench.  I have tweaked the recipe slightly to cater for our tastes and you can find more about that tweak here.

Anyhow, lets get to the recipe of the day: Lemon and Blueberry Scones! There’s been a bit of a lemon glut here at the moment (and not that I am complaining, as I just love anything lemony) and I have been trying to make sure the lemons are all used before they have passed their prime. 

For this recipe I used frozen blueberries that I always have on hand in the freezer for muffins, smoothies and crumbles – and per kg they are cheaper than the fresh. Try to buy as local as possible! 

Lemon & Blueberry Scones Thermomix Recipe


400 gr self raising flour

rind of two lemons

20 gr butter

pinch salt

30 gr sugar

1 free range egg

200 ml milk

50 ml lemon juice

one cup frozen blueberries

extra flour

Lemon & Blueberry Scones Thermomix


Preheat oven to 220 degrees C.

Place flour, lemon rind and butter into TM bowl and mix for 8-10 seconds on speed 9 until it forms a bread crumb consistency.

Place sugar, salt, egg, milk and lemon juice into TM bowl and mix for 5 seconds on speed 4 until mixture is combined.

Lightly knead mixture for 10 seconds on interval speed until roughly mixed.

Tip mixture onto floured surface and gently press blueberries into the dough. The dough will be sticky, but this is ok. Never over-knead scone dough as you will end up with rock cakes! Use a bit of flour on your hands to make into a 3cm high ‘cake’.

Cut out scones using the MC dipped in flour and place on a tray lined with baking paper. 

Glaze the tops with a little milk.

Place in a very hot oven for about 10 minutes. Take out when golden brown on top. 

Allow to cool slightly then slather with a little butter and consume!


What recipe have you made in the Thermomix lately?

Find my Thermomix Recipes here. 

in and around the kitchen Thermomix

Thermomix Recipe :: Almond and Ginger Slice

June 21, 2016

Do you know how you start little rituals and then just out of sheer habit you find yourself needing to do them almost every day? Baking for school lunchboxes and after school snacks is a little like that for me! Knowing that my kids have something special in their lunchboxes, made from real ingredients, not packed full of additives and colours gives me a little ‘mum high’. Keeping the menu interesting is always a challenge I set myself and so I am often browsing through my recipe books for ideas that I can use, adapt to our tastes and whip up quickly in the Thermomix. 

This recipe is an adaption from one I found in a vintage Women’s Weekly cookbook and it is super quick to make. Win and win!  The almonds add a great crunchy element, while the ginger adds a wonderful sweet and spicy flavour! 


Almond and Ginger SliceThermomix Almond Ginger Slice 


175 gr butter

90 gr almonds

125 gr glace ginger

250 gr plain flour

one egg

220 gr caster sugar


  1. Preheat oven to 180 deg C. 
  2. Line lamington tray or similar with baking paper. 
  3. Melt butter in TMX. 90 deg, Speed 2, 1 min. Pour into separate bowl and set aside.
  4. Blitz almonds and ginger. Closed Lid, Turbo x 6. (You can blitz more, according to your preference)
  5. Add remaining ingredients and melted butter and mix. Closed lid, Knead for 10 seconds. Scrape down sides and repeat.
  6. Press into prepared tin and bake for 30-35 minutes. 
  7. Allow to cool in tin and cut into squares.

What do you bake for your kid’s lunchboxes? Tried any great new recipes lately?


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