Tag Archives: Thermomix


Today is Mardi-gras (fat Tuesday), so if you needed ideas of pancake/waffle recipes (sweet or savoury), here is a selection:

Crepes Suzette


Pancake cake





To fill your sweet pancakes/waffles, a few ideas:

Caramel au beurre salé


Passion fruit curd


Homemade NutellaNutella_001

Savoury pancakes

Crepes jambon/fromage


Crepes filled with creamy cheesy leeks



Matcha tea and white chocolate madeleines

Matcha tea is a Japanese tea that looks like green powder. It has lots of wonderful health benefits such as giving great energy boost, 137 times the level of antioxidants than regular green tea and lots of other benefits. Its use in patisserie is quite a recent thing and has become a bit of a trend a few years ago. I love the green colour it gives and it matches really well with raspberries and white chocolate among other things.



125g melted butter
130g sugar
150g plain flour
1 tsp baking powder
1 1/2 tbsp Matcha tea
3 eggs
A pinch of sea salt
1 white chocolate square per madeleine (here I made 27 madeleines)


  1. Preheat the oven at 180C
  2. Mix the sugar and eggs in the TM bowl 1 min/speed 4
  3. Add the flour, Matcha tea, salt, baking powder, and butter and mix 8 sec/speed 6.
  4. If using non silicone madeleine pan, butter it first, then pour 1 tsp of mixture into each madeleine case. Add 1 square of white chocolate in each and top up with another teaspoon of batter (or fill the case to 3/4).
  5. Bake for 10 to 12 min
  6. Leave to cool and take out of the moulds.


Absolutely delicious raw chocolate brownie!

Last year we had a Thermomix conference for the Irish demonstrators in the beautiful village of Kinsale (in the south of Ireland) and one of the participants, Liz, presented us a gorgeous recipe of raw chocolate brownie that has the added bonus of being absolutely healthy! Her recipe is so simple and tastes so amazing that I have done it time and time again ever since. She kindly gave me the permission to share it with you today and I must beg you to try this little gem of a treat because it will send you for more! There is very little cooking involved (just enough to melt the chocolate) so with the right chocolate, this could be suitable to raw foodies as well. When I told you this was a gem, I wasn’t kidding! You can check Liz’s website: www.mygoodness.ie.

For this recipe, I have used Nu3 Goji berries, which I was kindly sent to use in a recipe. They are guaranteed to be sulphur-free, GMO-free with no additives or preservatives, thus contributing to the high health benefit of this recipe (see below for its vitamins/nutrients content).

RawChocBrownie_005 RawChocBrownie_006

Source: Liz Nolan



75g sesame seeds
150g ground almonds (or whole almonds)
150g dark chocolate 70%
30g coconut oil
30g coconut palm sugar (or honey or rapadura sugar)
50g dessicated coconut plus extra for sprinkling (I didn’t use any)
2 tbsp Goji berries
2 tbsp cacao nibs (I omitted)
zest of 1 orange
1/4 tsp Himalayan salt
1 tsp vanilla extract


  1. Grind sesame seeds with the zest and salt for 20 secs/speed 8 (if using whole almonds, grind them at this stage also). Tip into a bowl and set aside.RawChocBrownie_002
  2. Break up the chocolate and add to the TM bowl and grind for 6 sec/speed 6.
  3. Then add the coconut oil, sugar and vanilla extract and melt 3 min/50C/speed 2.
  4. Add in the ground almonds, dessicated coconut, sesame mixture and combine 20 sec/speed 4.RawChocBrownie_003
  5. Add cacao nibs and Goji berries 10 secs/speed 2.
  6. Spread out onto a small baking tray approx 30cm x 20cm and press down firmly with a spatula and level.
  7. Sprinkle with Sesame seeds and Goji berries and refrigerate for at least 30 minutes.RawChocBrownie_004
  8. Cut into squares and serve. Keep in a plastic lidded box in the fridge or freeze. Keeps for at least a couple of weeks if it lasts that long!

Nutritional Info: 
These brownies apart from being delicious are very good for you.
The dark chocolate and cacao nibs are very high in antioxidants and magnesium which helps to relax muscles and can lower blood pressure.
The goji berries and orange zest are high in antioxidants which hep the immune system to stay healthy. Goji berries are rich in vit B, B12, iron & carotenoids.
Coconut oil is anti viral, anti bacterial and anti microbial and apart from using in cooking curries and soups (it has a high burning point so can be heated to a high temperature) it makes a great dairy free alternative to butter in baking.
Himalayan salt contains a huge amount of minerals it is like taking a mineral supplement! 
Sesame seeds
 are very high in calcium and soluble fibre and good omega oils and lastly 
also contain great amounts of calcium and provide excellent protein and soluble fibre.

Tangzhong: the Japanese method to make bread

Each time I get an email notifying me that a new post was published on Valérie’s blog “C’est ma fournée”, my heart rate increases in anticipation. That’s because each and every post from Valérie is a gem. She has the knack to unearth the best recipes, her style is brilliantly funny and her step by step explanations are fool-proof. This time is no different and she sells this bread recipe so well that I had to try it the very next day. Indeed, the secret behind this bread is that it uses a mixture of water and flour cooked at exactly 65C (Tangzhong) until thickened, left to mature for 1 day before using it in the bread dough. Apparently, cooking the flour at 65C develops the gluten levels and makes the bread extremely soft and fluffy inside. I must say that my first batch wasn’t as fluffy as the one she had made but it tasted amazing and was a fairly good loaf overall. I guess I wasn’t sure as to what flour to use for this bread. She mentions the T45 French flour, which we don’t have in Ireland, so I used what I thought was the closest match: plain flour. Next time, I’ll use the strong white flour that we normally would use for breads to see if my dough rises more…


Source: C’est ma fournée


20g bread flour
100g water

350g strong flour
100g tangzhong (you will have slightly more than 100g so don’t use it all)
40g sugar
7g salt
1 egg
110g full fat milk
7g skimmed milk powder (I didn’t put it in)
5g dried instant yeast or 15g fresh yeast
30g butter


  1. The day before, make the Tangzhong: place the water and flour in the TM bowl and cook 3 min/70C/speed 3.
  2. The mixture should be thickened. Scrape the bottom of the bowl to get the thicker bits to mix with the thinner ones and mix 10 sec/speed 6 to homogenise. Tip out into a small container and refrigerate minimum 6 hours or overnight.tangzhong_001_01
  3. The next day, place all the ingredients for the dough and mix 30 sec/37C/speed 3.
  4. Knead 3min30 at interval speed (wheat button) on the lid locked position. The dough should be quite wet. Take it out, scraping the dough out with the spatula. Let the dough rise in an oiled bowl covered with a tea cloth until doubled in size.
  5. Punch down the dough and cut into quarters. Roll one quarter on a floured surface into a rectangle.tangzhong_001
  6. Fold in 3.tangzhong_002
  7. Turn 1/4 to the right.tangzhong_003
  8. Roll again into a rectangle shape.tangzhong_004
  9. Roll over itself like a Swiss roll.tangzhong_005
  10. Place in an oiled loaf tin.tangzhong_006
  11. Repeat with the other 3 balls of dough.tangzhong_007
  12. I let it prove in the fridge covered in cling film but you can prove it in a warm place until doubled in size.tangzhong_008
  13. Preheat the oven at 150C and bake the loaf for 50 minutes.
  14. Leave to cool for 5 minutes before turning it onto a wire rack.tangzhong_009


It was Australia day yesterday and since quite a lot of you dear readers are from down under, I thought of paying tribute to your beautiful country by baking one of the most typical Australian cakes: the Lamingtons. Named after Lord Lamington, governor of Queensland between 1896 and 1901, these little sponge cakes are cut in squares and dipped in a chocolate icing before being rolled in dessicated coconut. They are sometimes cut in half and filled with cream or jam. I chose a recipe from the Thermomix Australian recipe community but decided to add a French twist to these cakes: I filled them with a pralinoise and sprinkled them with a homemade pralin. I also tried icing them with dark chocolate thinned down with water but I ended up with not enough to go around all the cakes so I ended up using the cocoa icing from the recipe. I found the dark chocolate iced ones nicer though because they are less sweet…



Source: Australian Thermomix recipe community


120 g sugar
4 eggs
1 tsp Vanilla Bean Paste
50 g unsalted butter, , melted
120 g Self Raising Flour

Lamington icing
25 g unsalted butter
160 g milk
500 g icing sugar
50 g Dutch processed cocoa
Shredded coconut to coat


80g praliné paste
80g milk chocolate


200g hazelnuts
120g water
40g sugar


  1. Preheat the oven to 180C
  2. Butter and line a 20cm square dish (I used a silicon mould with a chocolate bar pattern on it, which made it quite easy to cut the squares afterwards. Unfortunately, these moulds are only sold through demonstration in France/Belgium and US).Lamingtons_002
  3. Place sugar into mixing bowl and mill 10 sec/speed 10.
  4. Add eggs and insert the Butterfly whisk.
  5. Whip eggs for 7 min/50C/speed 3.
  6. Add butter and vanilla paste/extract and mix 5 sec/speed 4.
  7. Remove Butterfly whisk. Add flour and with dial set to Closed Lid Position mix for 10 sec/ kneading button. Finish mixing with spatula by hand if necessary.
  8. Pour into prepared tin, spin to level and bake for 15 – 20 minutes or until golden and springy to touch. Cool for 5 minutes before turning out onto rack to cool completely.
  9. Freeze for 30 minutes before cutting.
  10. Meanwhile, make the pralinoise: place the milk chocolate in the TM bowl and mix 5 sec/speed 6. Melt 3 min/50C/speed 2, scrape down the sides and add more time if it’s not entirely melted.
  11. Add the praliné paste and mix 20 sec/speed 4. Tip out and reserve.
  12. Pralin: roast the hazelnuts on a baking tray in the hot oven (180C) for 8 minutes.
  13. Leave to cool and rub them to remove the skins.
  14. Place the water and sugar in a medium saucepan. Boil until the syrup reaches 120C.
  15. Take out of the heat and add the hazelnuts to it.
  16. Stir with a wooden spatula until the sugar starts crystallising and place back on the high heat and stir continuously until all the sugar caramelises.
  17. Pour onto a tray lined with silicon sheet or baking parchment and make sure to flatten the hazelnut mixture. Leave to cool and break in pieces.
  18. Place in the TM bowl and mix 4 to 5 sec/speed 6 or until cut in small chunks. Set aside.
  19. Icing: place butter and milk into mixing bowl and cook 2 min/80 C/speed 2.
  20. Add sugar and cocoa and blend for 20 – 25 sec/speed 4.
  21. Trim sides of sponge. Cut in half horizontally and spread the pralinoise over one half. Place the second half on top and cut cake into 16 equal sized cubes.Lamingtons_001
  22. Place on a wiring rack on top of a plate to catch drips.
  23. Pour icing over the cake squares, trying to coat them evenly. Scoop some of the icing from the plate underneath back onto the cakes until they are coated all over.
  24. Transfer to flat tray lined with baking paper. Repeat until all are covered. Sprinkle with some pralin and allow icing to set before serving. You should have some pralin left, why not use it in those wonderful Iles flottantes?


Orange and Almond cake

While we are still in the bitter oranges season, here is another great recipe from the Thermomix UK & Ireland newsletter: the Orange & Almond cake. The whole cake is made using Thermomix (like for the marmelade, we first steam the oranges to soften them) and I like how we can reuse the steaming liquid to make the syrup to drizzle on the cake. It’s a very moist cake with a distinct bitterness going through (mellowed somewhat by the sweetness in the cake and the almonds). We loved it!


Source: Thermomix UK & Ireland newsletter


2 small bitter oranges (~200g)
1 orange, peel cut into thin strips and juiced
250g ground almonds (or whole/sliced almonds)
100g light brown sugar
350g caster sugar
6 medium eggs
1 1/2 tsp baking powder
250g mascarpone or Greek yoghurt to serve (I omitted)



  1. Add 1.2L water to the TM bowl and place the 2 small oranges in the internal steaming basket.
  2. Steam 1 hour/Varoma/Speed 2 until soft. Remove the oranges and allow to cool. Set the cooking liquid aside for later.
  3. Preheat the oven at 170C and grease and line a 23cm cake tin. If using whole/sliced almonds, grind them 10 sec/speed 9. Tip out and set aside.
  4. Insert the butterfly whisk and mix together the brown sugar, 200g caster sugar 1 min/speed 4 until light and fluffy. Remove the butterfly whisk.
  5. Cut the cooled oranges in half, discard the pips and add the oranges with their skin and pith to the mixture, Blend 30 sec/speed 8 until smooth.
  6. Mix in the ground almond and baking powder 10 sec/speed 5.
  7. Scrape down the sides of the bowl and lid and mix again 10 sec/speed 5. Pour the mixture into the prepared tin.
  8. Bake for about 50 minutes until a skewer comes out clean. Cool completely before removing from the tin.
  9. For the syrup: weigh 400g of the reserved oranges steaming liquid from step 1 into a clean TM bowl.
  10. Add the remaining 150g sugar, juice from the extra orange and the strips of peel. Reduce 30 min/Varoma/speed 2, replacing the measuring cup with the internal basket on the lid. Cut the cake into slices, drizzle the orange syrup and serve with a dollop of mascarpone or Greek yoghurt.


Bernie’s gluten free crackers

In the course of my Thermomix demonstrations, I come across a lot of different dietary needs or allergies so there is often a need to change or adapt the recipes accordingly. The most common allergy in Ireland is gluten allergy. I think this is where the proportion of coeliacs per capita is the highest in the world! So when I can’t make the yeast bread at a demo, I have found that these crackers are a perfect replacement. They are extremely tasty and easy to make. This recipe comes from Bernie Brennan, a consultant demonstrator from Galway, who herself has gluten allergy. Even if you are not coeliac, give these a go, they are so delicious!

GlutenFreeCracke_002 GlutenFreeCracke_003


120g whole almonds
35g seeds of choice (sunflower, chia, linseed or flax seeds, hemp seeds, psyllium husks or a mix of these…)
1/4 tsp Cayenne pepper or piment d’Espelette or chilli powder
1/2 tsp salt (I omit of the cheese is already salty)
1/2 tsp bicarbonate of soda
1 sprig of rosemary, leaves only
150g cheese (Parmesan, Manchego, Pecorino pr any form full flavoured cheese)
2 cloves garlic
30g melted coconut oil or rapeseed oil or sunflower oil
1 tbsp water


  1. Preheat the oven at 180C (fan) or 200C (non fan).
  2. Grind all the ingredients except the oil and water at speed 10 until ground down.
  3. Add oil and water. Mix 15 sec/speed 4.
  4. Empty out onto a tray lined with parchment paper. Put another piece of parchment paper on top (so it doesn’t stick to your spatula) and flatten with a flat spatula or the back of a spoon. It should be about 3mm thick.
  5. Score with a knife to mark squares.
  6. Bake for 20 to 25 minutes – they may need longer depending on how moist the mixture was. If the edges start to brown too quickly, cover with baking parchment.
  7. Remove from the oven and transfer onto a cooling rack. Break into squares and keep in an airtight container for up to 5 days.
  8. Eat on its own or with any dips/patés/cheese you like. I served with some Philadelphia/Roquefort/Walnut paté and it is divine!


Pumpkin and Chorizo soup

Because it’s Halloween today and it’s a tradition to eat pumpkin at this time of the year, I was looking for inspiration when I saw this gorgeous recipe in Closet Cooking. I discovered this blog recently and it’s a treasure trove of fantastic recipes, packed with flavours and colours. The guy who writes the blog, Kevin, loves Mexican food and it shows! He has a knack for layering Mexican flavours with an American twist. This soup is no exception but I had to tone it down for my 7 years old so I didn’t add the black beans and the chipotle chillis. It was still an absolute hit for the tastebuds and I will definitely do it again.


Source: Closet cooking


1 can (425g) pumpkin purée
1 medium onion, peeled and quartered
2 garlic cloves
50g Chorizo sausage (I remove the skin)
1/2 tsp ground cumin
A pinch of cinnamon
500g stock (chicken or vegetable, I used my own homemade veg stock from My way of cooking)
A can of tomatoes (I used a handful of cherry tomatoes as that’s all I had)
A handful of fresh coriander
1/2 lime
Salt and pepper to taste



  1. Place the onion, garlic, Chorizo, cumin, cinnamon and 1 tbsp olive oil in the TM bowl.
  2. Chop 3 sec/speed 5.PumpkinSoup_002
  3. Sweat for 4 min/100C/speed 1.
  4. Add the pumpking purée, tomatoes and stock and cook for 10 min/100C/speed 1.
  5. Add the coriander and blend 1 min/speed 10 (if you like your soup chunky, you can take out a couple of laddle of the soup, blend and add the laddles back in).PumpkinSoup_003
  6. Taste and adjust seasoning. Serve with a wedge of lime and fresh coriander.


Steamed chocolate and chestnut cheesecake

During Thermomix demonstrations, we use a flipchart with pictures of some of the dishes that can be made with the Thermomix. One of them always gets me salivating and is quite surprising because it’s a steamed cheesecake. I’ve been eager to try it ever since but with so many recipes to try out there, this one was somewhere down the list. Well, I’ve finally got around making it and let me tell you: it’s as delicious as it looks on the picture! It’s creamy and chocolatey, an absolute delight to eat.

Varoma Cheesecak_002 Varoma Cheesecak_001 Varoma Cheesecak_001_01

Source: Australian Recipe community


Sablé base
50 g sugar
100 g unsalted butter, cubed
1 tsp vanilla essence
1/2 tsp baking powder
Pinch sea salt
2 egg yolks
70 g plain flour

100 g dark chocolate, , broken into pieces
100 g sugar (50 + 50)
220 g double cream (110 + 110)
250 g chestnut purée (unsweetened, if sweetened, omit some of the sugar, depending how sweet the chestnut purée is)
3 large eggs
250 g cream cheese
1 tsp vanilla essence

Chocolate ganache
100g dark chocolate
80g double cream

Varoma Cheesecak_004

Varoma Cheesecak_003


  1. Sablé: mix the sugar for the sablé base 10sec/speed 10.
  2. Add butter and vanilla and mix 20sec/speed 4.
  3. Add remaining sablé ingredients and mix 10 sec/speed 3.
  4. Line the bottom of a  20cm springform tin with baking parchment and spread the sablé mixture in an even layer using the back of a spoon (make sure the bottom of the springform tin is turned upside down so that the ridge is underneath and the flat part up. This will ensure easy removal of the cheesecake). The tin size is important if you are going to steam it in the Varoma as it needs to fit in it. Mine was a bit high (9cm high) so I couldn’t close the lid properly but I managed to use foil and kitchen towels to seal the lid and it was absolutely fine!
  5. Freeze the sablé for 20 minutes (or place in the fridge for 2 hours).
  6. Preheat the oven to 150C.
  7. Bake the sablé for 30 minutes or until golden. Leave to cook completely before adding the filling.
  8. For the filling: place the chocolate and 50g sugar in the bowl and mix 8 sec/speed 9.
  9. Add 110g cream and melt 3 min/50C/speed 1.
  10. Add 120g chestnut purée and mix 10 sec/speed 4. Tip out and reserve.
  11. Place remaining sugar, cream, 130g chestnut purée eggs, cream cheese and vanilla essence into the TM bowl and mix 20 sec/speed 8.
  12. Return the chocolate mixture into the bowl and mix 4 sec/speed 3/ Reverse blade.
  13. Pour onto the cooled sablé. Place the tin in the Varoma, on top of chopsticks or something to keep the holes free.
  14. Place 1.2L water into the bowl, close the lid and place  the Varoma on top. If the lid of the Varoma doesn’t close properly, use tea towels to wrap around the lid as tightly as possible while making sure the holes on the lid are not obstructed.
  15. Steam for 50 minutes/Varoma/Speed 3.
  16. After that time, the mixture will still look quite wobbly, which is normal. Let it cool before chilling for a few hours or overnight in the fridge. It will firm up.
  17. Before serving, make the ganache: place the chocolate in the TM bowl and chop 8 sec/speed 9.
  18. Add the cream and cook for 3 min/50C/speed 3.
  19. Take out the cheesecake from the springform tin and place on a serving plate.
  20. Pour onto the cheesecake and decorate with toffee nuts, chocolate drops or fruits.

Varoma Cheesecak_005

Chocolate soufflé

I don’t do soufflés half enough. OK, partly it’s because you have to make them at the last minute and frankly, I don’t always have the time to whip up a soufflé after a dinner. Then I saw that you can actually prepare the soufflé mixture in advance and leave in the fridge until ready to cook. That’s more like it! So here is a divine chocolate soufflé recipe, made fast and easy with Thermomix!


Source: 750g video

For 6 ramequins

Creme patissiere
240g milk
25g cornflour
10g caster sugar
3 egg yolks
150g dark chocolate

Meringue mixture:
6 egg whites
65g caster sugar

Butter and brown sugar for the ramequins


  1. Butter generously the ramequins with a brush. Brush from bottom to top on the sides. Pour some brown sugar at the bottom and tilt the ramequins to coat the sides up to the top. Refrigerate.
  2. Preheat the oven at 190C (fan oven) with a tray placed on the middle shelf.
  3. Make the crème patissiere : place all the ingredients except the chocolate in the TM bowl. Cook for 7min/90C/speed 4.
  4. Meanwhile, melt the chocolate in the microwave in short bursts, stirring well in between or in a bain-marie.
  5. Add the chocolate. Stir and pour into a clean bowl. Seal with cling film (touching the cream’s surface to stop a skin from forming).
  6. Clean the TM bowl and dry thoroughly (or use second TM bowl)
  7. Insert the butterfly whisk and whisk the egg whites on speed 3 measuring cup OFF. Add 65g sugar when it starts to foam. Continue whisking until soft peaks (the whites shouldn’t be very firm).
  8. When the crème patissiere is luke warm, add 1/3 of the beaten egg whites and stir vigorously to loosen it.
  9. Then, add the remaining egg whites and fold them in gently in order to keep as much air in as possible.
  10. Pour into the ramequins up to ¾ of the way and smooth the top with the back of a spoon to flatten. You can refrigerate the soufflé mixture at this point for up to 12h. No need to bring them back to room temperature before baking.
  11. Bake on the hot baking tray for 10 to 20 minutes.
  12. Sprinkle with icing sugar and serve immediately.