Archive for the ‘Thermomix’ Category

Homemade Finger Buns

I was scouring over the recipes on the Thermomix Recipe Community (when I should be writing reports….I know) when I came across something that looks easy, yummy and perfect for work – “Finger Buns”.

I like to try and find ways to make the food we eat more organic and less processed, so thought I would have a go at making these little beauties before I sat down to write reports.

I never thought I would be someone who would go organic in my food choices when I can. I have always thought the whole “organic vs. sprayed” food debate was a bunch of baloney…..but now after researching it myself, I get it. Not everything hubby and I eat is organic – no way! – but we try and substitute when we can. ¬†BUT I definitely steer well away from Genetic Modified Foods…that is just plain freaky!

As you read through this recipe, you will see things got a little runny – mixture and icing – so I just kept adding bits and pieces until it thickened up. That is the way I cook…a bit left-field ūüôā

Finger Buns

BunsI had to add more SRF to the mixture as it was too runny.¬†I am told by my taste-testers that this is the BEST dough recipe ever. “Tastes just like damper”.

  • 280g organic self raising flour
  • 30g homemade butter
  • 50g sultanas
  • 30g organic raw sugar
  • 170g raw milk
  • 1 backyard egg

Sweat Topping (Yep, I had to reread too – sweat, not sweet)

Putting the sweat-stuff on the warm buns

  • 2 tbs hot water
  • 2 tbs castor sugar (ground up in TM from organic raw sugar)

Icing Sugar – a bit too runny, so put it in the fridge to set. It was the water content of the strawberries I bet!

The icing hardening in the fridge.

  • 140g icing sugar (made the same way as castor sugar)
  • Some fresh strawberries and a touch of strawberry essence (recipe says a drop of pink colouring instead of both of these)
  • 1 tbs hot water
  • 1 tbs homemade butter

1. Preheat oven to 220C. Line baking tray with baking paper.

2. Add SRF to TM 4 sec/sp 8. Add butter 8 sec/sp6. Add sultana’s & castor sugar & mix REVERSE 10sec/speed 2.5

3. Remove MC & place a tall empty cup ontop of TM lid. Clear the scale. Add milk & egg into cup.

4. Place TM on REVERSE 15 sec/sp5, while adding milk & egg mixture through the lid hole. Do not over-mix.

5. Knead for 30 sec/Interval sp. 6. Turn onto lightly floured surface. Break into 10 even sized pieces & shape into oval finger bun shapes (smaller is better).

7. Place buns close together on baking paper & brush top lightly with milk. Bake for 12-15 mins until very light brown.

Sweat Topping

1. Combine water & castor sugar in a small cup. Brush over hot buns & allow to cool on a wire rack.


1. Combined icing sugar, water & butter. Either in a small bowl or in TM with the BUTTERFLY 5 sec/sp 4

2. Add the pureed strawberries (or food colouring) & mix for a further 3 sec/sp 4 with BUTTERFLY.

3. Spread mixture on buns & serve with homemade butter

I strangely didn’t take a photo of the finished product because….well….I forgot. They got wrapped up and ready for lunches. You can use your imagination though.¬†They got the big thumbs up from husband!

Clay Cupcakes

For the past two weeks, my class and I have been working on an art project – cupcakes made out of clay!

Here is how we did it –

1. Make a ball of clay.

2. Turn this ball into a pinch pot (which will be the base of your cupcake)

3. Make another ball of clay.

4. Turn this second ball into a pinch pot also (which will be the top of your cupcake)

5. For the top, make a cherry or some twirly icing.

6. Make sure when you attach clay on clay, you rough up the surface so the pieces stick together after they have dried.

7. Leave the cupcakes to dry (make sure base and lid are separate so they don’t dry-stick!)

8. Once dry, paint with acrylics and add glitter if you like.

Going Bananas Over Monkey Bread

My recipe book of all my favs.

As most of you already know, I love Quirky Cooking. It is very handy if you have a Thermomix, but you can definitely make the recipes without one – you will just need to adjust them….and it will take you longer to make. I enjoy trying her recipes¬†and feeding them to my husband. He seems to enjoy it too ūüôā Today after a big day out in Noosa, I decided I felt like doing a bit of a cook-fest when we got home, so I had a go at creating her delicious-looking Monkey Bread. I have never baked or eaten Monkey Bread before, so this would be fun! Luckily she has pictures on her blog too.

Me making Monkey Bread (shame 'bread' doesn't start with 'M').

Here it is straight from her blog, with a scattering of my pics. Any alterations of mine are written in green.

Monkey Bread Recipe

1. Make a batch of¬†Hot Cross Bun Dough, but leave the Rapadura (or sugar) out – you won’t need it, since it’s going to be rolled in Rapadura anyway. Or if you like you can just use plain bread dough. (I make my dough wheat and dairy free, but you can use just a regular hot cross bun recipe if you want to.) Let the dough rise in a warm spot until doubled in size.

The hot cross bun mixture used for the Monkey Bread.

2. Melt about a cup of butter or ghee in the Thermomix at 80 degrees, 2 minutes, speed 2 (or until all melted). Pour into a bowl. [If using rice-almond milk instead of butter, warm it up a little.]

3. Prepare tins by greasing with a little butter/ghee (I just used cold-pressed olive oil spray cause I am lazy). I used 6 mini Bundt tins, and 1 loaf tin. You could use 2 loaf tins, or 1 big Bundt tin. (I used a round cake tin and three ramekins which sat in a try of water in the oven. You can use any tin you like though!).

4. In another bowl, mix together about a cup of Rapadura and 2-3 teaspoons of ground cinnamon.

5. Pinch off small pieces of dough, roll them into balls, and roll them in the melted butter (and/or milk)…… then in the cinnamon-Rapadura mixture.

Dunk and rub.

6. Place the balls into the prepared tins, using smaller balls to fill in spaces. Only fill half full and¬†then let them rise until they’re nearly at the top of the tin.

Putting the balls into the tin.

7. Drizzle with any remaining butter/ghee/milk.

8. Place in a cold oven and turn it on to 180 degrees C, and cook for about 30 minutes (depending on how big the tins are you’re using). They should be nicely browned when done.

9. Let them cool for about 5 minutes, then tip them out, upside down, onto a plate.

The finished product ūüôā

The result: a very happy husband scoffing down warm Monkey Bread with Jersey cream. I am definitely making this again for Christmas (the cinnamon & nutmeg aroma adds that special Chrissy feel).

Sugar-Free, Starch-Free and a bit Dairy-Free

I have been ‘free’ of all these for over 2 months now and I feel so much better for it! For sweetness I am using Stevia, which is a natural plant sweetener. I will go back to using honey, Agave and Rapadura in a few weeks but for now I am happy without.

During this time, I noticed that one of my favourite blogs ‘Quirky Cooking’, which my friend Laura introduced me to, was creating dairy-free, grain-free and sugar-free recipes in a bid to get rid of the colds and sicknesses her family were experiencing. ¬†Her recipes are always delicious, but one of my favourites was her ‘Grain Free Sultana Spice Bread’. I like to heat it up and put some butter on it (which I make in my Tilly Thermomix – told you I was a bit dairy-free…there are some things a girl can’t live without, mainly milk in my coffee!).

So here is the recipe which is made using a Thermomix, but if you don’t have one you can easily adjust. You can find the original recipe¬†here¬†at Quirky Cooking.

1. Grind up in Thermomix on speed 8 for 10 seconds:  200g raw almonds

2. Add the pecans and chop on speed 5 for 6 seconds: 120g raw pecans (or use hazelnuts for a low salicylate version)
   Remove the ground nuts to a bowl and set aside.

3. Place in the Thermomix bowl the following ingredients, and mix on speed 6 for 10 seconds:
Р60g coconut butter
Р1 apple, quartered (no need to peel)
Р5 large (or 4 very large) free range eggs
Р50g macadamia oil (or grapeseed, or other light oil)
Р1 tbspn lemon juice (or 2 tsp apple cider vinegar)
– 3/4 tsp bicarb soda
– pinch of fine sea salt
– 1 Tblspn ground cinnamon
– 1 tsp ground nutmeg
– 1 tsp ground ginger
– 50g raw honey (optional) – I left this out

4. Scrape down sides and add the ground nuts back in to the mixture, with the sultanas, and mix for a few more seconds on speed 6: 100g sultanas

5. Pour into the lined tin and bake at 160 degrees¬†for¬†an hour or so, until risen and browned; a skewer poked down into the centre of the bread will come out clean when it’s ready.

6. Let the bread cool for 10 minutes before removing carefully from the tin. Pull it up with the paper so you don’t break it. It will firm up as it cools.

Note: If you won’t use it within a day or two, it can be sliced thinly, frozen in loose layers, then when completely frozen, wrapped and kept frozen to use a slice at a time.

Introducing Tilly!

Tilly busy telling Sidney Poitier off!

I first loved the name Tilly when my friend and I were watching ‘Guess Who’s Coming To Dinner’ starring Katharine Hepburn. ¬†In the movie, they introduce the maid who spends most of the time in the kitchen organising dinner. ¬†I leant over to my friend and said, “wouldn’t it be amazing to have a Tilly? ¬†You just get dressed for dinner and all the work is done for you!”. ¬†My friend smiled and said one word, “Thermomix”.

So without further adieu, let me introduce you to my Tilly.


Isn’t she beautiful! Tilly is my Thermomix. Here she is making us an omelette while I am busy in the bathroom straightening my hair.

Thermomix? I hear you ask. Let me blow your mind. She is an expensive piece of equipment who is worth her weight in gold…a milliion, trillion, gazillion pieces of gold. I wish I had bought her years ago! She is a machine that I have always dreamed of and only found out about at the end of last year. ¬†Since then I have been wanting one! From non-cooker to I-can’t stop-myself-cooker, my life has changed.

Tilly can do the following with the push of a button and a turn of a dial –¬†chop, beat, mix, whip, grind, knead, mince, grate, juice, blend, heat, stir, steam and weigh¬†food. ¬†I have been selling all my old kitchen stuff (juicer, rice cooker, blender, food processor, bread maker, mixer, scales, etc) and Tilly has pride of place on my counter. ¬†I use it three or more times a day.

The kitchen appliance that has changed my life

I can put uncooked pasta and vegies inside Tilly (sounds a bit weird) and she will chop and cook to perfection while I get other things done around the place. She won’t burn a single thing.

These are some of the things that I (I mean Tilly) have made so far –

  • bacon and mushroom risotto (while I sat on the couch with mum & a glass of white)
  • countless quantities of vanilla custard (while I cleaned the kitchen/put the eggs, flour, milk, vanilla extract & honey away – I only had 7 minutes until the custard was ready!)
  • sweet chilli sauce (forget the¬†preservative¬†stuff from the shop – this stuff is WAAAAAY better)
  • chilli con carne (while I had a shower & hopped into my PJ’s. Yes, Tilly cooks the meat too. ¬†She is so clever)
  • the omelette in the above photo
  • Juice (orange juice with all the seeds – just peel. Carrot, apple and ginger juice – apple core and all). No wastage here, all the fibre and you don’t need as much fruit.
  • sticky rice dessert (while hubby and I sat and had coffee on our patio)
  • beetroot salad (quick, delicious lunch while tidying up the house)
  • Sorbet (using organic rapadura sugar, ice, frozen berries and lime in no time!)

My most favourite thing about Tilly the Thermomix is that you can eat foods in its most natural state. If I want Rice Flour, Tilly will whip it up for me from plain old rice! I can make my own peanut butter, butter, mayo, choc sauce, bread, etc. It is amazing for people with allergies too.  Hello gluten-free world!

Here is a sample of what Tilly can do –

There is so much I could tell you.¬†I don’t want to write a long post here (cause who likes endless reading right?), but if you own a Thermomix please comment below on your favourite thing about this amazing machine ūüôā