Browsing Category

Thermomix

Babies/ Baby Food/ Breakfast/ Healthy/ Thermomix

Baby Pear Porridge

This is a variation of my Pear Porridge which is very baby friendly! I have been making this for the girls for their breakfast from when they turned 6 months old. It freezes and reheats really well and has an amazing smooth and creamy texture for a ‘baby puree’! This has been the girls all time favourite meal and is also my go to meal for them when they are sick as it’s delicious and nutricious!

For the rest of the family, I recommend trying my Pear Porridge (if you haven’t already!) It is a regular breakfast for myself, my husband and the boys in the cooler months!

 

Baby Pear Porridge

Print Recipe
Cooking Time: 13 minutes

Ingredients

  • 3 x pears (quartered and cored)
  • 40 grams oats
  • 10 grams desiccated coconut
  • 300 grams milk

Instructions

1

Add the pears to the bowl.

2

Blitz - 2 seconds/Speed 5.

3

Add the rest of the ingredients.

4

Cook - 13 minutes/90 degrees/Speed 2.

Notes

*For a smoother texture for younger babies, blitz an extra 3 seconds/Speed 5 after cooking. **For variations - add a teaspoon of vanilla bean paste/extract, or 1/2 teaspoon cinnamon. ***Freezes/refrigerates and reheats well.

Baking/ Chocolate/ Kids in the Kitchen/ Non Thermomix/ Snacks/ Thermomix

Milo Dog Cookies

These dog cookies are for human consumption (not canine consumption ๐Ÿ˜‰ ) to celebrate this year’s Chinese New Year – Year of the Dog!

Despite being Chinese/Malaysian, I don’t make rice or do much Chinese cooking (I leave that to my mum!) but I thought I would make some cookies in celebration of the Year of the Dog with the help of my 3 year old half Asian twin boys to teach them a little bit about their Chinese heritage.

These are perfect for the Year of the Dog celebrations, but would also be really cute in lunchboxes or for a kids party! This is a variation of my Milo Cookies.

Add chocolate chips to bowl

– blitz 5 seconds/Speed 7.

Add butter, sugar and egg to bowl

– mix 1 minute/Speed 5.

Add plain flour, self raising flour, Milo and milk

– mix 20 seconds/Speed 6. Scrape down.

Mix a further 20 seconds/Speed 6.

Knead – 2 minutes/kneading function/MC off.

Roll into teaspoon sized balls

and decorate with Milo cereal, sprinkles and chocolate chips (as pictured).

Bake for 8 – 10 minutes.

Milo Dog Cookies

Print Recipe
Serves: approx. 56 cookies

Ingredients

  • 100 grams dark chocolate chips
  • 250 grams butter (softened)
  • 50 grams sugar
  • 1 egg
  • 310 grams plain flour
  • 90 grams self raising flour
  • 110 grams Milo
  • 60 grams milk
  • To decorate:
  • *Milo cereal
  • *Sprinkles
  • *Dark chocolate chips

Instructions

1

METHOD (Thermomix):

2

Preheat oven to 170 degrees.

3

Add chocolate chips to bowl - blitz 5 seconds/Speed 7.

4

Add butter, sugar and egg to bowl - mix 1 minute/Speed 5.

5

Add plain flour, self raising flour, Milo and milk - mix 20 seconds/Speed 6. Scrape down.

6

Mix a further 20 seconds/Speed 6.

7

Knead - 2 minutes/kneading function/MC off.

8

Roll into teaspoon sized balls and decorate with Milo cereal, sprinkles and chocolate chips (as pictured).

9

Bake for 8 - 10 minutes.

10

METHOD (Electric Mixer):

11

Preheat oven to 170 degrees.

12

Crush chocolate chips in a blender, food processor, or chop finely/grate (from block form if easier).

13

Add crushed chocolate, butter, sugar and egg into a large bowl - beat until mixture is combined/creamed.

14

Add plain flour, self raising flour, Milo and milk - mix until ingredients are combined.

15

Knead (either with a stand mixer attachment or by hand) for approx. 2 minutes.

16

Roll into teaspoon sized balls and decorate with Milo cereal, sprinkles and chocolate chips (as pictured).

17

Bake for 8 - 10 minutes.

Notes

*Once cooled, store in an air tight container. **You can use flaked almonds instead of Milo Cereal for the ears. ***You can use the round sprinkles for the eyes instead of the long sprinkles. ****You can use smarties or milk/white chocolate chips for the nose to make diff coloured dogs.

Christmas/ Craft/ Non Thermomix/ Thermomix

Play Snow

This is an easy sensory play snow which looks like snow but can also be moulded and shaped! PERFECT for when you want to build a snowman…and you live in stinking hot Australia!!! (and perfect for an Elf on the Shelf activity!!)

 

Play Snow

Print Recipe

Ingredients

  • 400 grams baking soda (bicarb soda)
  • 50 grams conditioner

Instructions

1

METHOD (Thermomix):

2

Place all ingredients in bowl - mix 10 seconds/Speed 4.

3

METHOD (regular):

4

Place all ingredients in medium sized bowl. Mix through with your fingers or a spoon until all ingredients are combined and a 'snow' like texture.

Notes

You can use any type of conditioner - I use whatever's cheapest in my house ie. Herbal Essence.

Non Thermomix/ Snacks/ Sweets/ Thermomix

Ribena Jelly Lollies

This is officially my first recipe since having the girls and living life with 4 kids!!! This is a simple recipe mainly because the boys are OBSESSED with Ribena at the moment and OBSESSED with lollies. So I thought I would combine the 2 for a fun summer snack! I also have a different version of jelly lollies made with fruit juice – Fruit Juice Jelly Lollies.

Add all ingredients into bowl.

Heat 4 minutes/50 degrees/Speed 2.

Pour into silicon moulds and place in fridge for a few hours to set.

 

Ribena Jelly Lollies

Print Recipe

Ingredients

  • 100 grams Ribena
  • 300 grams water
  • 30 grams gelatine powder

Instructions

1

METHOD (Thermomix):

2

Add all ingredients into bowl - heat 4 minutes/50 degrees/Speed 2.

3

Pour into silicon moulds and place in fridge for a few hours to set.

4

METHOD (Stovetop):

5

Add all ingredients into a small pot, heat on low to medium heat, stirring constantly until you can see the gelatine granules have melted in.

6

Pour into silicon moulds and place in fridge for a few hours to set.

Notes

TO STORE: Place in an airtight container. You can leave this on the bench for the few days (in cooler weather), however these last a few weeks in the fridge. **The jelly lollies have a crunchier/firmer texture when kept in the fridge and a wobbly softer texture when kept out on the bench. ***You can easily pop these out of silicon moulds, but if they have a more delicate design you can place these in the freezer for it to pop out easier. ****You can use any other cordial you have instead of Ribena.

Baking/ Non Thermomix/ Snacks/ Thermomix/ Twins

Lactation Cookies

This is a delicious recipe for lactation cookies which can be easily modified to change up the flavours (as the one type of cookie tends to get boring after a while!!). This will be my last recipe before giving birth to twins #2 as I prepare for their arrival! The key ingredients for lactation cookies are brewers yeast, flaxseed and oats which helps with the production of breastmilk. The are packed with goodness so these cookies are also great to satisfy the constant breastfeeding tummy rumbles! You also don’t need to be breastfeeding to benefit from these cookies – the whole family can eat them!

Add butter, white sugar and brown sugar to bowl.

Melt 3 minutes/60 degrees/Speed 2.

Add brewers yeast, flaxseed meal, self raising flour, oats, chocolate chips, vanilla, egg and salt.

Mix 10 seconds/Speed 4.

Spoon teaspoon sized balls of dough onto a lined baking tray.

Bake for 9 – 11 minutes or until browned.

 

Lactation Cookies

Print Recipe
Serves: approx. 30 cookies Cooking Time: 11 minutes

Ingredients

  • 150 grams butter
  • 60 grams white sugar
  • 60 grams brown sugar
  • 60 grams brewers yeast
  • 60 grams flaxseed meal
  • 80 grams self raising flour
  • 100 grams oats
  • 150 grams dark chocolate chips (or choice of flavouring/s)
  • 1 teaspoon vanilla
  • 1 x egg
  • Pinch of salt

Instructions

1

METHOD (Thermomix):

2

Preheat oven to 180 degrees.

3

Add butter, white sugar and brown sugar to bowl. Melt 3 minutes/60 degrees/Speed 2.

4

Add brewers yeast, flaxseed meal, self raising flour, oats, chocolate chips, vanilla, egg and salt. Mix 10 seconds/Speed 4.

5

Spoon teaspoon sized balls of dough onto a lined baking tray.

6

Bake for 9 - 11 minutes or until browned.

7

METHOD (Non Thermomix):

8

Preheat oven to 180 degrees.

9

In a medium saucepan, add butter, white sugar and brown sugar - stir until melted on low to medium heat. Once melted, remove from heat.

10

Add brewers yeast, flaxseed meal, self raising flour, oats, chocolate chips, vanilla, egg and salt. Mix until ingredients are well combined.

11

Spoon teaspoon sized balls of dough onto a lined baking tray.

12

Bake for 9-11 minutes or until browned.

Notes

*Mix up the cookie flavours by using 150 grams of/a variation of different types of chocolate, nuts, seeds, dried fruit. **Once cooled, cookies can be frozen and defrosted when needed (you can also make and freeze the dough, and bake when needed) ***I love making these cookies in mini muffin pans - really easy to spoon in, bake, and store. ****You don't have to be breastfeeding to enjoy these - they are packed with goodness and great for the whole family (you can tell your hubby he's not going to start leaking milk if he eats this lol!)

Baking/ Healthy/ Snacks/ Thermomix

Easy Cheesy Bites

These are a savoury version of my 10 Second Grain Free Bites! Both versions are so quick and easy to make, and have been a hit with all of the family! These are crunchy and cheesy, and perfect to eat by itself or topped with extra cheese, smoked salmon, deli meats, avocado etc. This is a beautiful egg free and nut free savoury snack!

EasyCheesyBites-P01

Add tasty and parmesan cheese to bowl.

EasyCheesyBites-P02

Blitz 5 seconds/Speed 10.

EasyCheesyBites-P03

Add oats, flax seeds, sunflower seeds, pepitas and chia seeds.

EasyCheesyBites-P04

Mix 5 seconds/Speed 5.

EasyCheesyBites-P05

Spoon mixture into mini muffin tray(s) with a teaspoon (approx. 1 teaspoon per mini muffin pan) *note mixture is dry and crumbly*

EasyCheesyBites-P06

Bake for 10 minutes or until golden brown.

EasyCheesyBites-P07

Leave to cool before taking out of tray(s).

EasyCheesyBites-P08

EasyCheesyBites-P09

 

Easy Cheesy Bites

Print Recipe
Serves: Approx. 50

Ingredients

  • 150 grams tasty cheese (cubed)
  • 60 grams parmesan cheese (cubed)
  • 100 grams oats
  • 20 grams flax seeds
  • 20 grams sunflower seeds
  • 20 grams pepitas
  • 10 grams chia seeds

Instructions

1

Preheat oven to 180 degrees.

2

Add tasty and parmesan cheese to bowl. Blitz 5 seconds/Speed 10.

3

Add oats, flax seeds, sunflower seeds, pepitas and chia seeds. Mix 5 seconds/Speed 5.

4

Spoon mixture into mini muffin tray(s) with a teaspoon (approx. 1 teaspoon per mini muffin pan) *note mixture is dry and crumbly*

5

Bake for 10 minutes or until golden brown.

6

Leave to cool before taking out of tray(s).

Notes

*If you want this to be gluten free, you can substitute the oats for your choice of seeds/nuts. **You can mix up the types of cheese you use, however I find a higher quanity of tasty cheese works as a better binder. ***Note the mixture is dry and crumbly before baking - the cheese will melt and bind all the ingredients together when baked.

Baking/ Snacks/ Thermomix

Salted Caramel Blondies

Blondies = pale coloured brownies! I’m usually prefer dark chocolate, but when cooking with white chocolate I love some saltiness to counteract the sweetness white chocolate.

SaltedWhiteChocolateBlondies-P01

Add butter, white chocolate, brown sugar and salt to bowl

SaltedWhiteChocolateBlondies-P03

Melt 5 minutes/50 degrees/Speed 2. Scrape down.

SaltedWhiteChocolateBlondies-P04

Melt a further 2 minutes/50 degrees/Speed 2.

SaltedWhiteChocolateBlondies-P05

Set for 1 minute/Speed 2 – add eggs 1 at a time through the MC hole throughout this minute.

SaltedWhiteChocolateBlondies-P06

SaltedWhiteChocolateBlondies-P07

Add flour and coconut

SaltedWhiteChocolateBlondies-P08

Mix 10 seconds/Speed 4.

SaltedWhiteChocolateBlondies-P09

Pour mixture into a slice baking pan

SaltedWhiteChocolateBlondies-P10

SaltedWhiteChocolateBlondies-P11

…and top with slivered almonds.

SaltedWhiteChocolateBlondies-P12

Bake for 25 – 30 minutes or until firm.

SaltedWhiteChocolateBlondies-P13

SaltedWhiteChocolateBlondies-P14

Wait to cool before cutting into squares.

SaltedWhiteChocolateBlondies-P15

 

Salted Caramel Blondies

Print Recipe

Ingredients

  • 250 grams white chocolate chips/melts
  • 180 grams butter
  • 120 grams brown sugar
  • 1 teaspoon salt
  • 3 x eggs
  • 230 grams plain flour
  • 40 grams desiccated coconut
  • Plus a handful of slivered almonds to top

Instructions

1

Preheat oven to 170 degrees.

2

Add butter, white chocolate, brown sugar and salt to bowl - melt 5 minutes/50 degrees/Speed 2. Scrape down.

3

Melt a further 2 minutes/50 degrees/Speed 2.

4

Set for 1 minute/Speed 2 - add eggs 1 at a time through the MC hole throughout this minute.

5

Add flour and coconut - mix 10 seconds/Speed 4.

6

Pour mixture into a slice baking pan and top with slivered almonds.

7

Bake for 25 - 30 minutes or until firm.

8

Wait to cool before cutting into squares.

Sweets/ Thermomix

Lemon and Macadamia Fudge

This got a double thumbs up by all my ‘official’ taste testers (the boys/husband)! The sourness of the lemon counteracts beautifully with the sweetness of the fudge, and the dry roasted macadamias gives it an earthiness. Beautiful with a cup of tea, and super easy to eat!

LemonAndMacadamiaFudge-P01

Roughly chop macadamia nuts and dry roast in a pan on medium heat until slightly browned. Leave to cool.

LemonAndMacadamiaFudge-P02

Add condensed milk, sugar, butter and glucose syrup in bowl. Cook 10 minutes/100 degrees/Speed 2/MC off.

LemonAndMacadamiaFudge-P03

Remove lid and wipe condensation off with paper towel.

LemonAndMacadamiaFudge-P04

Cook a further 20 minutes/Varoma/Speed 2/MC off.

LemonAndMacadamiaFudge-P05

Remove lid and wipe condensation off with paper towel.

LemonAndMacadamiaFudge-P06

Add chocolate chips/melts, macadamia nuts, and zest of 1 x lemon.

LemonAndMacadamiaFudge-P07

Mix 30 seconds/Speed 3.

LemonAndMacadamiaFudge-P08

Pour and spread into a slice tin…

LemonAndMacadamiaFudge-P09

LemonAndMacadamiaFudge-P10

LemonAndMacadamiaFudge-P11

…and sprinkle zest of 1 x lemon on top.

LemonAndMacadamiaFudge-P12

Set in fridge for a few hours/overnight.

LemonAndMacadamiaFudge-P13

Cut into small squares and store in an airtight container.

LemonAndMacadamiaFudge-P14

Lemon and Macadamia Fudge

Print Recipe

Ingredients

  • 1 x 375 gram tin sweetened condensed milk
  • 200 grams white sugar
  • 120 grams butter
  • 40 grams glucose syrup
  • 200 grams white chocolate chips/melts
  • 150 grams macadamia nuts (roughly chopped and dry roasted)
  • Zest of 2 lemons

Instructions

1

*Keep away MC (measuring cup) for this recipe - not required throughout the steps*

2

Roughly chop macadamia nuts and dry roast in a pan on medium heat until slightly browned. Leave to cool.

3

Add condensed milk, sugar, butter and glucose syrup in bowl. Cook 10 minutes/100 degrees/Speed 2/MC off.

4

Remove lid and wipe condensation off with paper towel.

5

Cook a further 20 minutes/Varoma/Speed 2/MC off.

6

Remove lid and wipe condensation off with paper towel.

7

Add chocolate chips/melts, macadamia nuts, and zest of 1 x lemon. Mix 30 seconds/Speed 3.

8

Pour and spread into a slice tin and sprinkle zest of 1 x lemon on top.

9

Set in fridge for a few hours/overnight.

10

Cut into small squares and store in an airtight container.

Notes

*Fudge can be kept in a cool, dry place/or in the fridge for a few weeks, OR kept in the freezer for a few months. **If you want it extra lemony, you can add more lemon zest, or a few drops of pure lemon essential oil. ***You can use other types of nuts instead of macadamias i.e. almonds, cashews.

Baking/ Dessert/ Healthy/ Thermomix

Healthy Apple and Custard Crumble

I really felt like a winter warming custard + apple crumble – so here is my healthy version of the 2 combined! YUM!

HealthyAppleAndCustardCrumble-P01

Add all of the ‘CRUMBLE’ ingredients to bowl.

HealthyAppleAndCustardCrumble-P02

Mix 5 seconds/Speed 5.

HealthyAppleAndCustardCrumble-P03

Set aside. (Don’t clean bowl).

HealthyAppleAndCustardCrumble-P04

Add all of the ‘CUSTARD’ ingredients to bowl.

HealthyAppleAndCustardCrumble-P05

Cook 8 minutes/90 degrees/speed 3.

HealthyAppleAndCustardCrumble-P06

Pour into roasting pan/dish. (Don’t clean bowl).

HealthyAppleAndCustardCrumble-P08

HealthyAppleAndCustardCrumble-P07

HealthyAppleAndCustardCrumble-P10

Add all of the ‘APPLE’ ingredients to bowl.

HealthyAppleAndCustardCrumble-P11

Cook 14 minutes/100 degrees/Spoon speed/Reverse.

HealthyAppleAndCustardCrumble-P12

Pour into roasting pan/dish on top of custard.

HealthyAppleAndCustardCrumble-P13

Top with set aside CRUMBLE and bake for 20 minutes or until top is browned.

HealthyAppleAndCustardCrumble-P14

HealthyAppleAndCustardCrumble-P15

HealthyAppleAndCustardCrumble-P16

Healthy Apple and Custard Crumble

Print Recipe

Ingredients

  • CRUMBLE
  • 80 grams oats
  • 60 grams maple syrup
  • 40 grams desiccated coconut
  • 20 grams chia seeds
  • 10 grams coconut oil
  • CUSTARD
  • 500 grams milk
  • 80 grams maple syrup
  • 50 grams cornflour
  • 2 x eggs
  • APPLE
  • 5 x apples
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon

Instructions

1

Preheat oven to 160 degrees.

2

Add all of the 'CRUMBLE' ingredients to bowl. Mix 5 seconds/Speed 5. Set aside. (Don't clean bowl).

3

Add all of the 'CUSTARD' ingredients to bowl. Cook 8 minutes/90 degrees/speed 3. Pour into roasting pan/dish. (Don't clean bowl).

4

Add all of the 'APPLE' ingredients to bowl. Cook 14 minutes/100 degrees/Spoon speed/Reverse. Pour into roasting pan/dish on top of custard.

5

Top with set aside CRUMBLE and bake for 20 minutes or until top is browned.

Notes

*You can use Rice Malt Syrup/Honey etc instead of Maple Syrup. **You can either use red or green apples (or whatever you have in the house) ***If you love more crumble, you can easily double the crumble ingredients. ****The apple juice with the stewed apples may seem quite watery, however will caramelise and help the apples further cook when baked. *****If you are feeling super lazy, you can use tinned apple pie apples instead ๐Ÿ˜‰

Baking/ Healthy/ Non Thermomix/ Thermomix

10 Second Grain Free Bites

These are a quick, easy and healthy snack which is wheat free, dairy free, refined sugar free, egg free and nut free! They are super delish with a chewy crunchy texture – even my chocolate loving boys can’t stop eating these, and they are fantastic for my sweet pregnancy cravings!!

10SecondGrainBites-P02

Add all ingredients to bowl.

10SecondGrainBites-P03

Mix 10 seconds/Speed 5.

10SecondGrainBites-P04

Spoon mixture into mini muffin tray(s).

10SecondGrainBites-P05

Press mixture down with damp fingers/hands.

10SecondGrainBites-P06

Bake for 10 minutes or golden brown.

10SecondGrainBites-P07

Leave to cool before taking out of tray(s).

10SecondGrainBites-P01

10 Second Grain Free Bites

Print Recipe
Serves: 24 pieces Cooking Time: 10 minutes

Ingredients

  • 100 grams oats
  • 100 grams dried apricots
  • 100 grams honey
  • 30 grams desiccated coconut
  • 20 grams flax seeds
  • 20 grams sunflower seeds
  • 20 grams pepitas/pumpkin seeds
  • 20 grams coconut oil
  • 10 grams chia seeds
  • 1 teaspoon vanilla bean paste/extract
  • Pinch of salt

Instructions

1

METHOD (THERMOMIX):

2

Preheat oven to 180 degrees.

3

Add all ingredients to bowl.

4

Mix 10 seconds/Speed 5.

5

Spoon mixture into mini muffin tray(s). Press mixture down with damp fingers/hands.

6

Bake for 10 minutes or golden brown.

7

Leave to cool before taking out of tray(s).

8

METHOD (BLENDER):

9

Preheat oven to 180 degrees.

10

Add all ingredients to blender.

11

Mix on the highest setting until all of the ingredients have combined.

12

Spoon mixture into mini muffin tray(s). Press mixture down with damp fingers/hands.

13

Bake for 10 minutes or golden brown.

14

Leave to cool before taking out of tray(s).

Notes

*You can use other dried fruit instead of the dried apricots (i.e. pitted dates, sultanas). **You can use rice malt syrup instead of honey. ***If you don't have mini muffin trays, you can make this into a slice and cut it up into bite sized pieces once cooled.