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Thermomix

Baking/ Cake/ Thermomix

Iced Vovo Slice

Iced Vovo + Slice = Y U M!!! This is a slice version of the classic Arnott’s Iced Vovo! This takes the coconut and strawberry flavours on my childhood favourite Iced Vovo making one GIANT Iced Vovo!!!

I have added glucose syrup to the pink icing to make it more fondant-like (like the Iced Vovo describes) and so it sets firmer – it is kind of the texture of icing + fudge. If you don’t have glucose, you can easily omit it and it will be a buttercream texture.

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Add SLICE ingredients to bowl.

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Mix 20 seconds/Speed 5.

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Pour and spread into a rectangular baking tin…

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…and bake for 18-20 minutes or until a skewer comes out clean.
Cool before icing. Clean and dry bowl.

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Once cool, spread jam evenly on top of slice.

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Add icing sugar, butter, glucose, milk and pink food colouring to bowl.

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Mix 1 minute/Speed 5.

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Place icing mixture in a piping bag/ziplock bag with tip cut off…

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and pipe on top of the jam, leaving the middle with only jam.

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Roughly spread the icing down to cover any ‘exposed jam spots’…

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and top/press the icing and jam topping with extra desiccated coconut.

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Iced Vovo Slice

Print Recipe

Ingredients

  • SLICE:
  • 230 grams plain flour
  • 130 grams butter
  • 130 grams milk
  • 110 grams sugar
  • 80 grams desiccated coconut
  • 2 x eggs
  • 1 teaspoon vanilla bean paste/extract
  • TOPPING:
  • 100 grams strawberry or raspberry jam
  • 170 grams icing sugar
  • 60 grams butter
  • 20 grams glucose syrup
  • 1 teaspoon milk
  • 1/8 teaspoon pink food colouring
  • Extra desiccated coconut to top

Instructions

1

Preheat oven to 180 degrees.

2

Add SLICE ingredients to bowl. Mix 20 seconds/Speed 5.

3

Pour and spread into a rectangular baking tin and bake for 18-20 minutes or until a skewer comes out clean.

4

Cool before icing. Clean and dry bowl.

5

Once cool, spread jam evenly on top of slice.

6

Add icing sugar, butter, glucose, milk and pink food colouring to bowl. Mix 1 minute/Speed 5.

7

Place icing mixture in a piping bag/ziplock bag with tip cut off and pipe on top of the jam, leaving the middle with only jam. Roughly spread the icing down to cover any 'exposed jam spots' and top/press the icing and jam topping with extra desiccated coconut.

Notes

*Pipe the icing on so that it is evenly distributed and makes it easier to get the nice defined jam strip through the middle **You can omit the glucose syrup from the icing mixture (it will make a buttercream), however the glucose makes it firmer to sit on top of the jam (has a fudge + icing sugar texture)

Baking/ Breakfast/ Dessert/ Healthy/ Snacks/ Thermomix

Apple Crumble Loaf

This is a healthy version of an apple crumble – in loaf form!!! It is deliciously moist with a crunchy crumbly topping. Great for breakfast, a snack, or dessert!!

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Add all TOPPING ingredients to bowl.

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Mix 5 seconds/Speed 5. Set aside. (Do not clean bowl)

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Add all LOAF ingredients to bowl.

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Mix 10 seconds/Speed 6.

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Pour and spread loaf batter into loaf pan.

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Pour and spread topping mixture on top of the batter and gently press down.

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Bake on the bottom shelf of the oven for approximately 45 minutes or until a skewer comes out clean.

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Apple Crumble Loaf

Print Recipe

Ingredients

  • TOPPING:
  • 40 grams oats
  • 30 grams maple syrup
  • 20 grams desiccated coconut
  • 10 grams chia seeds
  • LOAF:
  • 2 x apples (quartered and cored)
  • 200 grams wholemeal plain flour
  • 160 grams milk
  • 150 grams dried apricots
  • 70 grams coconut oil
  • 60 grams maple syrup
  • 30 grams desiccated coconut
  • 2 x eggs
  • 1 teaspoon bicarb soda

Instructions

1

Preheat oven to 170 degrees.

2

Add all TOPPING ingredients to bowl. Mix 5 seconds/Speed 5. Set aside. (Do not clean bowl)

3

Add all LOAF ingredients to bowl. Mix 10 seconds/Speed 6.

4

Pour and spread loaf batter into loaf pan.

5

Pour and spread topping mixture on top of the batter and gently press down.

6

Bake on the bottom shelf of the oven for approximately 45 minutes or until a skewer comes out clean.

Baking/ Cake/ Chocolate/ Drinks/ Thermomix

Lamington Cupcakes

Yum! To celebrate Australia Day (and being Aussie every other day), this is a super delish and easy lamington recipe! I love lamingtons, and have made the ‘real’ square ones once, but it is way too fiddly and messy for me – this is soooo much easier, quicker ANNNNDDD you get a bonus AMAZING milkshake after you make them!! My fussy milkshake husband said it was one of the best milkshakes he’s had!

If you LOVE lamingtons too, a must try is my Baked Lamington Drops – soooo gooood!!!

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Add ‘cupcake’ ingredients to bowl.

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Mix 30 seconds/Speed 6.

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Distribute batter between 12 muffin cases.

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Bake for 17 minutes or until a skewer comes out crumb free.
Leave to cool. Clean and dry bowl.

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Once cool, add ‘topping’ ingredients to bowl.

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Mix 2 minutes/50 degrees/Speed 2. Scrape down.
Mix a further 2 minutes/50 degrees/Speed 2.

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Pour topping mixture into a small bowl, next to a bowl of shredded/desiccated coconut.

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Dip the tops of the cupcakes into the chocolate topping…

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…then immediately dip/press into the coconut. Repeat with all cupcakes.

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Add the remaining chocolate topping and coconut, plus milk and ice into the bowl.

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Mix 30 seconds/Speed 9. Pour into a glass and enjoy!

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Lamington Cupcakes

Print Recipe
Serves: 12 muffin sized cupcakes

Ingredients

  • CUPCAKES:
  • 210 grams self raising flour
  • 190 grams butter
  • 150 grams sugar
  • 80 grams milk
  • 40 grams cornflour
  • 3 x eggs
  • 2 teaspoons vanilla bean paste/extract
  • TOPPING:
  • 200 grams dark chocolate chips
  • 30 grams coconut oil
  • Approx. 1 cup shredded/desiccated coconut
  • MILKSHAKE:
  • Leftover 'topping' ingredients
  • 250 grams milk
  • Handful of ice

Instructions

1

Preheat oven to 160 degrees.

2

Add 'cupcake' ingredients to bowl. Mix 30 seconds/Speed 6.

3

Distribute batter between 12 muffin cases.

4

Bake for 17 minutes or until a skewer comes out crumb free.

5

Leave to cool. Clean and dry bowl.

6

Once cool, add 'topping' ingredients to bowl.

7

Mix 2 minutes/50 degrees/Speed 2. Scrape down.

8

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

9

Pour topping mixture into a small bowl, next to a bowl of shredded/desiccated coconut.

10

Dip the tops of the cupcakes into the chocolate topping, then immediately dip/press into the coconut. Repeat with all cupcakes.

11

Add the remaining chocolate topping and coconut, plus milk and ice into the bowl. Mix 30 seconds/Speed 9. Pour into a glass and enjoy!

Notes

Serving suggestion - these would be AMAZING with the tops cut off and with cream and jam in the middle!!

Dessert/ Healthy/ Non Thermomix/ Thermomix

No Bake Cherry Mousse Slice

This is a delicious variation of my No Bake Mango Mousse Slice! Summer is plentiful of beautiful fresh fruits, including cherries, so I thought they would be PERFECT in this no bake slice! YUM!

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Prepare and add cherries into a large baking pan/roasting tray.

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Add the 2 x jelly packets, gelatine powder and water in bowl.

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Heat 4 minutes/50 degrees/Speed 2.

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Add evaporated milk and eggs.

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Mix 10 seconds/Speed 4.

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Pour over cherries and set in fridge overnight.

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Cut up in slices and serve chilled.

No Bake Cherry Mousse Slice

Print Recipe

Ingredients

  • 400 grams fresh cherries (pitted/cut in half with seed removed)
  • 1 x packet strawberry jelly
  • 1 x packet raspberry jelly
  • 10 grams gelatine powder
  • 500 grams water
  • 1 x can evaporated milk (approx. 375 grams)
  • 2 x eggs

Instructions

1

METHOD (THERMOMIX):

2

Prepare and add cherries into a large baking pan/roasting tray.

3

Add the 2 x jelly packets, gelatine powder and water in bowl. Heat 4 minutes/50 degrees/Speed 2.

4

Add evaporated milk and eggs. Mix 10 seconds/Speed 4.

5

Pour over cherries and set in fridge overnight.

6

Cut up in slices and serve chilled.

7

METHOD (NON THERMOMIX):

8

Prepare and add cherries into a large baking pan/roasting tray.

9

Add the 2 x jelly packets, gelatine powder in a large bowl. Mix with 500 grams boiling water until jelly crystals dissolve.

10

Add evaporated milk and eggs and mix until mixture well combined.

11

Pour over cherries and set in fridge overnight.

12

Cut up in slices and serve chilled.

Notes

*The cherries without seed weighs approx. 380 grams. **You can use different types of fruit/berries instead of the cherries. ***This works with other flavours of jelly - however it looks better with red coloured jelly (looks nice with the cherries!)

Thermomix

Twins and a Blog Top 5 Recipes of 2016

This is my TOP 5 list of most popular recipes (most clicked on) on my blog in 2016! They were definitely TOP 5 for a reason!!!

I am also SOOO PROUD to say that my Milo Mousse recipe on Recipe Community made the TOP 3 Recipes in 2016 (making it top dessert)Β on Thermomix Australia’s Recipe Community Website out of 22,845 other amazing recipes!!!

Thank you sooo much for all of your love/support/making/eating!! From the bottom of my heart I THANK YOU!!! 😘😘

Love Sophia X

Baking/ Healthy/ Snacks/ Thermomix

Healthy Carrot Cake Slice

New year, healthy snacks!! This is a healthier version of a carrot cake, but in a slice form – which makes it super easy to make and super easy to eat!! Deliciously moist, with a crunch from walnuts, and a burst of sweetness from the sultanas.

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Add carrots, oats, flour, maple syrup, oil, coconut, chia seeds, eggs, vanilla and cinnamon to bowl.

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Mix 20 seconds/Speed 6.

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Add walnuts to bowl.

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Mix 5 seconds/Speed 4.

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Add sultanas to bowl.

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Mix 5 seconds/Speed 3/reverse.

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Pour mixture into a greased slice tin.

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Bake for 15 minutes or until top is browned.

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Cool and cut into squares.

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Healthy Carrot Cake Slice

Print Recipe

Ingredients

  • 300 grams carrots (washed, tops cut off, cut into smaller pieces)
  • 100 grams oats
  • 100 grams wholemeal self raising flour
  • 100 grams maple syrup
  • 80 grams oil (extra virgin olive oil, rice bran, coconut etc)
  • 30 grams desiccated coconut
  • 10 grams chia seeds
  • 2 x eggs
  • 1 teaspoon vanilla bean paste/extract
  • 1 teaspoon ground cinnamon
  • 100 grams walnuts
  • 60 grams sultanas

Instructions

1

Preheat oven to 180 degrees.

2

Add carrots, oats, flour, maple syrup, oil, coconut, chia seeds, eggs, vanilla and cinnamon to bowl. Mix 20 seconds/Speed 6.

3

Add walnuts to bowl. Mix 5 seconds/Speed 4.

4

Add sultanas to bowl. Mix 5 seconds/Speed 3/reverse.

5

Pour mixture into a greased slice tin. Bake for 15 minutes or until top is browned.

6

Cool and cut into squares.

Notes

*Nut free: use sunflower seeds instead of walnuts.

Baking/ Cake/ Thermomix

Floral Wreath Cake

This is my SIL’s birthday cake for 2016! The last few years I’ve gone with icecream cakes since her birthday’s in summer, but this year I thought I’d make a proper cake with buttercream for her!

This cake consists of an orange chiffon cake, topped with rosewater buttercream icing and edible gold leaf.

1. The Cake – Orange Chiffon Cake

I cheated and my mum made this cake for me to decorate, as she’s the chiffon cake expert in the family! She has her own recipe which she uses (which I am yet to learn from her to post on the blog!), but here is a similar recipe on recipe community.

However, you can use ANY cake you like in a bundt tin (or even a round cake tin and cut a hole through the middle to form a wreath shape).

2. The Icing – Rosewater Buttercream Icing (x 4 batches)

I used my Perfect Buttercream Icing and made 2 x 2 batches at a time with 1 teaspoon of Rosewater (instead of vanilla) with each double batch (i.e. 1/2 teaspoon per batch).

I used the icing first to crumb coat the cake. Then whilst I let it firm up in the fridge, I divided the remaining buttercream icing into 6 small bowls and added 6 x different gel food colouring (pictured below) to create really vibrant colours.

3. Assembly of the cake is illustrated as follows:

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Baking/ Healthy/ Thermomix

10 Second Apricot and Coconut Cookies

I love a quick and delicious recipe! You can literally whip these up in the morning during breakfast time for the coming day! These are firm and not too crumbly for little fingers to hold easily.

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Add all ingredients to bowl.

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Mix 10 seconds/Speed 5.

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Roll teaspoon sized balls onto a lined baking tray.

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Bake for 8 minutes or until brown.

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10 Second Apricot and Coconut Cookies

Print Recipe

Ingredients

  • 220 grams wholemeal self raising flour
  • 130 grams coconut oil
  • 100 grams coconut sugar
  • 80 grams dried apricots
  • 40 grams desiccated coconut
  • 1 teaspoon vanilla bean paste/extract
  • 1 x egg

Instructions

1

Preheat oven to 180 degrees.

2

Add all ingredients to bowl. Mix 10 seconds/Speed 5.

3

Roll teaspoon sized balls onto a lined baking tray.

4

Bake for 8 minutes or until brown.

Chocolate/ Christmas/ Dessert/ Thermomix

Milomisu

This is amazing and new fave dessert!!! This is a combo of Milo Mousse with the sponge biscuits from Tiramisu and is deliiiicious!

I love it with the sponge biscuits dipped in coffee as coffee really brings out the chocolate flavour and the bitterness of the coffee offsets the sweetness in the chocolate, however for a kid friendly version (and for fussy adults like my husband who have never, and won’t ever try a cup of coffee) you can dip the biscuits in a combo of Milo and hot water.

I personally don’t like alcohol in my desserts, however you can add some marsala, rum, or brandy to the coffee mixture to add some adult X factor in there!

You can use small dessert bowls or one large dessert bowl or dish.

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Add dark chocolate chips to bowl.

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Blitz 5 seconds/Speed 7. Set aside.

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Place butterfly into bowl. Add thickened cream, Milo, cocoa, and sugar.

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Mix 30 seconds/Speed 4. If it has not thickened keep beating a few seconds at a time, until the cream has thickened and has the ‘frangipani’ look at the top. Be careful not to overbeat!!

 

 

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Set out sponge finger biscuits, coffee/hot Milo mixture, set aside blitzed chocolate chips, Milo mousse and small glass bowls/a large glass bowl.

Add a layer of blitzed chocolate chips to the bottom of the bowl(s)…

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…and dip sponge bisuits in coffee/hot Milo mixture.

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Place sponge biscuits in bowl enough to cover the base of the bowl.

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Add a layer of Milo Mousse…

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…and sprinkle with blitzed chocolate chips.

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Add another layer of dipped sponge biscuits in coffee/hot Milo mixture and place in bowl.

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Add a final layer of Milo Mousse…

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and sprinkle top with remaining blitzed chocolate chips.

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Refrigerate for at least 2 hours before serving.

Milomisu

Print Recipe

Ingredients

  • 150 grams dark chocolate chips
  • 1 bottle thickened cream (600ml)
  • 6 heaped tablespoons Milo
  • 2 tablespoons cocoa
  • 2 tablespoons sugar
  • 1 large packet of sponge finger biscuits
  • 300ml strong black coffee OR 300ml boiling water + 3 tablespoons Milo
  • *for an alcoholic version - add 50ml (or more) Marsala, rum or brandy with 250ml coffee

Instructions

1

Add dark chocolate chips to bowl. Blitz 5 seconds/Speed 7. Set aside.

2

Place butterfly into bowl. Add thickened cream, Milo, cocoa, and sugar. Mix 30 seconds/Speed 4. If it has not thickened keep beating a few seconds at a time, until the cream has thickened and has the 'frangipani' look at the top. Be careful not to overbeat!!

3

Set out sponge finger biscuits, coffee/hot Milo mixture, set aside blitzed chocolate chips, Milo mousse and small glass bowls/a large glass bowl.

4

Add a layer of blitzed chocolate chips to the bottom of the bowl(s), and dip sponge bisuits in coffee/hot Milo mixture. Place sponge biscuits in bowl enough to cover the base of the bowl.

5

Add a layer of Milo Mousse and sprinkle with blitzed chocolate chips.

6

Add another layer of dipped sponge biscuits in coffee/hot Milo mixture and place in bowl.

7

Add a final layer of Milo Mousse and sprinkle top with remaining blitzed chocolate chips.

8

Refrigerate for at least 2 hours before serving.

Baking/ Healthy/ Non Thermomix/ Thermomix

30 Second ABCD Muffins

With all the festive sweet treats lately, I wanted to sneak in some healthy goodness into the boys, especially since they haven’t been eating their fruit well lately (they chew their fruit then spit it out!) ahhh!

These are suupppper moist and delish!!!

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Add all ingredients to bowl.

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Mix 30 second/Speed 4.

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Spoon into muffin cases.

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Bake for 15 minutes or until skewer comes out clean.

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30 Second ABCD Muffins

Print Recipe

Ingredients

  • 1 x Apple (quartered and cored)
  • 1 x Banana (peeled and broken into pieces)
  • 30 grams desiccated Coconut
  • 60 grams Dates
  • 300 grams wholemeal self raising flour
  • 230 grams milk
  • 80 grams coconut sugar
  • 75 grams coconut oil

Instructions

1

METHOD (THERMOMIX):

2

Preheat oven to 180 degrees.

3

Add all ingredients to bowl. Mix 30 second/Speed 4.

4

Spoon into muffin cases.

5

Bake for 15 minutes or until skewer comes out clean.

6

METHOD (NON THERMOMIX):

7

Preheat oven to 180 degrees.

8

Mash banana, grate apple and chop dates into small pieces.

9

Add all ingredients into a large bowl and mix until well combined.

10

Spoon into muffin cases.

11

Bake for 15 minutes or until skewer comes out clean.

Notes

*Larger muffin cases like the ones pictured take approx. 18 minutes baking time. **Can be frozen/defrosted.