The first time I made bagels in my Thermomix, I was quite chuffed! These fruit bagels are a nice change from hot cross buns at Easter.
- 150g sultanas (or mix of sultanas, raisins or currants)
- 80g boiling water
- 260g water
- 7g dried yeast
- 520g bakers flour
- 60g rapadura sugar
- 2 tsp cinnamon, ground
- 1 tsp fine salt
- 1 tsp allspice, ground
- 1 tsp nutmeg, ground
- 1 egg, beaten (for egg wash)
- 1 tbsp rapadura sugar (for sprinkling on top)
- Mix sultanas and boiling water in a bowl and set aside.
- Place remaining water, 20g rapadura sugar and yeast in Thermie bowl, heat for 2 minutes/37 degrees/speed 2.
- Allow to stand for 10 minutes.
- Add flour, remaining brown sugar, cinnamon, salt, allspice, nutmeg and fruit soaking water.
- Set dial to closed lid position and knead for 1 minute, interval speed.
- Add dried fruit, knead for 45 seconds, interval speed, adding 1 additional tablespoon of flour if mixture becomes too wet.
- Place dough in an oiled bowl, turning several times with spatula to create tension on surface of dough. Cover and stand in a warm place for 1-2 hours, or until dough has doubled in size.
- Preheat oven to 200°C. Line oven tray with baking paper. Divide mixture into 10 and shape into balls on a lightly floured surface. Press thumb through middle of each ball and shape into bagels.
- Line the Varoma base and tray with baking paper.
- Place 500g water in Thermie bowl, heat for 15 minutes/Varoma/speed 3, or until Varoma temperature is reached.
- Set timer to 4 minutes, 30 seconds/Varoma/speed 3. Place 3 bagels on Varoma tray and 2 in the base. When finished steaming, place bagels on prepared baking tray and repeat with remaining 5 bagels.
- Brush bagels with egg wash and sprinkle with rapadura sugar. Bake for 20 minutes, or until browned and with a crust on top and bottom. If base is still pale, turn bagels over when top is browned.
- Serve warm out of the oven with a generous spread of butter.
Recipe inspired by Alyce Alexandra.
All the taste and goodness of muesli in convenient muffin-form!
Eating breakfast on-the-go is part of my work day routine and I managed to make a huge mess with my cup of oats and milk the other day! Time for something a little more practical… Don’t worry, these aren’t loaded with sugar either – just a bit of honey and the sweetness from the fruit is all we need.
- 220g rolled oats
- 125g wholemeal spelt flour
- 25g linseeds
- 80g sultanas or raisins
- 80g natural yoghurt
- 55g oil such as olive, rice bran or macadamia
- 80g honey
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 4 eggs
- 2 apples
- Pre-heat oven at 170 degrees (fan-forced).
- Core 1 apple and quarter. Place into Thermie bowl and chop 5sec/speed5. Set aside.
- Place linseeds into a clean, dry bowl and mill 10sec/speed9. Scrape sides of bowl and repeat.
- Add oats, sultanas/raisins, yoghurt, oil, honey, baking powder, cinnamon and eggs. Mix on reverse, 10sec/sp 3.
- Leave to soak for 10 minutes in bowl to allow oats to soften.
- Add grated apple and spelt flour to mix and mix 10 sec/interval (kneading) speed.
- Spoon into muffin tin with lined muffin cups.
- Sprinkle with oats, place into oven and bake for 15 minutes.
- Cut remaining apple into thin slices and place a slice of apple on top of each muffin.
- Bake for another 20 minutes or until muffin is cooked through.
- Remove from oven.
- Lightly brush the apple on top with a little bit of honey.
For gluten-free, substitute the oats for rolled quinoa and the spelt flour for almond meal.
Inspired by The Healthy Chef – Teresa Cutter
If there’s one food weakness of mine, it’s chocolate.
Lately, the cravings have been a bit out of control so it’s time to make my go-to raw brownie mix to curb the darn things.
These are dead simple and mixed in 10 seconds flat.
Raw cacao is full of antioxidants, iron and magnesium. Definitely hit the spot with far less guilt!
Makes 12 balls.
- 150g of raw cashews
- 20g of pistachios, walnuts, almonds or pecans (whatever you have handy!)
- 30g of raw cacao
- 5g of coconut oil (about half a tablespoon)
- 25g of coconut nectar (or honey or maple syrup), or a couple of dates if you prefer
- Desiccated coconut for coating
- Place nuts, cacao and coconut oil into bowl. Process 5 sec/speed 7.
- Add a splash of water and sweetener (if you’re using dates, process them in step 1)
- Mix for 5 sec/speed 3. Now it’s time to taste the mix to see if it’s sweet enough to your liking. If not, add more sweetener.
- Roll into small balls and then coat in desiccated coconut.
Simply yum. Place in the fridge and enjoy one (or two!) when the chocolate craving hits. Works for me…
This soup is awesome because it’s deliciously creamy thanks to the cauliflower and it’s a fantastic dose of nutrients.
Cauliflower and butternut pumpkin are full of cartenoids and so make a great cancer prevention/fighting duo. Cauliflower is also full of antioxidants, fiber and B vitamins, including folic acid. Butternut pumpkin is fantastic for digestion and provides a good dose of vitamins A and C, potassium and magnesium.
The little bit of spice gives it a nice kick too. My toddler enjoyed this which made me happy as it gets his little taste buds acquainted with spicy flavours.
- 1 onion, peeled and halved
- 20g of coconut oil (or butter)
- 1.5 teaspoon of green curry paste (or any paste that you have handy)
- 600g pumpkin, roughly chopped
- 400g cauliflower, roughly chopped
- 1 tablespoon of Thermomix Vegetable Stock Concentrate
- 500g of water
- Place onion in Thermie bowl and chop 5sec/speed 7.
- Add coconut oil and curry paste. Cook 3min/Varoma/speed 1.
- Add vege stock and water. Cook 20min/100deg/speed 2.
- Blend for 1min/speed 9 (taking care to gradually increase speed).
- Serve with cracked pepper and dash of salt if desired.
This cake is beautiful! I made it for my husband’s birthday as he is a lover of all things chocolate, especially mud cake.
And when it comes to cake, he doesn’t want me handing him a stripped-back version in the form of wheat-free or gluten-free, he wants straight-up, simple, mud cake indulgence! So that’s what he got! (it was his birthday after all)…
I tell you, it tastes FAR better than the Cheesecake Shop version that we would buy BT (Before Thermie) and cost about $7 to make vs. $28!
The recipe is adapted from one found on the Recipe Community (titled “Best Ever Mud Cake”).
It’s huge – serves 24, or 12 generous slices!
- 250 g dark chocolate
- 250 g butter, room temp
- 1 tablespoon instant coffee
- 200 g water
- 340 g plain flour
- 30 g raw cacao (or cocoa or carob powder)
- 0.5 tsp bi carb soda
- 400 g sugar
- 4 eggs, large
- 10 g olive oil
- 1 tsp vanilla extract
- 150 g buttermilk
- 1 heaped teaspoon baking powder
- 100 g dark chocolate pieces
- 100 g full-fat (whipping) cream
Method – Cake
*I made my own butter first and used the butter and buttermilk for the cake*
- Preheat oven to 150 degrees.
- Grease and line a deep 23cm round cake tin.
- Place chocolate, butter, coffee, sugar and water in TM bowl and cook for 3.5mins/50degrees/speed 2.
- Add remaining ingredients (except eggs) and mix 30 sec/speed 4-5.
- Turn speed down to 3 and with blades running add the eggs and mix for 1min.
- Pour mixture into prepared tin.
- Bake for 1 hour and 30 mins. Insert a skewer into centre of cake to test if it is cooked through. It should only have a little bit of cake sticking to the skewer, if any.
- When done, remove from oven, cover with a clean tea towel and allow to cool in tin.
- Once cake has cooled, remove from tin. The surface of the cake will probably have a crunchy crust, you may wish to trim this off. You can turn the cake upside down to allow a flat surface for icing.
Method – Ganache
- Place chocolate into mixing bowl and grate 10 sec/speed 8. Scrape down sides of bowl.
- Add cream and melt 2-3min/50degrees/speed 3. Ganache will thicken as it cools.
- Cover cake and allow to set before serving.
Enjoy your delicious mud cake!
My baby has caught a pesky cold and shared it with me, so this morning I made what I consider a delicious super immune system booster! It’s the first time Mr C has had this juice combination so it was funny to watch on as his little taste buds interpreted this new information!
This juice is fantastic for when your body is fighting a cold. The pineapple has a soothing effect on a sore throat as it digests foreign microbes and diseased cells in the bronchial tissues. Ginger eases congestion in the throat and lungs, relieving symptoms of cold and flu while the lemon adds to this with its antiseptic and antimicrobial properties. Carrots nourish every system in the body and kale is an iron-rich strengthening vegetable and a specific healer for the immune system. The interior white membrane of the orange is a superior source of bioflavonoids, which enhance the absorption of iron from plant foods – not to mention antioxidant properties and a good dosage of vitamin C for immune strength!
Just what the doctor ordered, huh?
- 2 carrots
- 1 orange, peeled
- 1 lemon, juice only
- 1cm piece of fresh ginger
- 2 slices of fresh pinapple, roughly chopped
- Bunch of kale (stems removed)
- Handful of ice (really important as it assists the blades in breaking through the fibre of the pineapple and orange and prevents frothiness)
- I only used the juice from the carrots so chopped them for 30 sec/speed 9 and using the simmering basket, squeezed the juice from the pulp into a separate bowl. You could also use a nut bag for this.
- Add the ginger and kale to the Thermie bowl and chop for 10 sec/speed 9.
- Add the rest of the ingredients and blend 1min/speed 9.
- If you prefer it thinner, add a bit of water and blend further.
I sprinkled chia seeds and chopped, dried mango on top.
You could use the carrot pulp in a carrot cake. No sense wasting if you can avoid it, but try to make the cake soon after juicing to maximise the nutrient content.
What a brilliant cooking companion I’ve found my ThermoServer to be! Get the most out of yours with this list. If you have other uses not mentioned here, please leave a comment! A lot of these ideas came from the ThermoFun community.
Don’t have one and not sure what it is? It is a serving container made from high-quality, insulated stainless steel – keeps food hot or icy cold for a few hours.
- Keeps food hot for family members who will be eating later.
- Use to soak your rice in boiling water while your curry is cooking to reduce cooking time. Should shave off 8-10 minutes.
- Alternatively, cook your rice and keep it hot while you use the bowl for curry or sauce.
- When cooking pancakes, pikelets or crepes, add to ThermoServer to keep them warm until all are cooked and ready to enjoy.
- Use to cook cous cous. Add 1 cup of cous cous to ThermoServer, cover with 1 cup of boiling water, cover with lid and it should be ready in 5-10mins.
- When barbecuing, use to keep cooked meat hot.
- Use to heat baby food or milk. Simply pour in really hot water (couple of centimetres), place the bowl, bottle or pouch in the water and pop the lid on for five minutes or so.
- Use to prove bread dough by placing inside. Alternatively, you can fill with hot water, put the lid on and then place dough wrapped in ThermoMat on top.
- Place cooked risotto in for a few minutes to absorb liquid.
- Keep tortillas warm by wrapping in tea towel and placing on closed ThermoServer that is filled with boiling water.
- Use to serve chilli mussels.
- Keep soup warm at the table.
- Keep excess Varoma food warm by placing Varoma on top of full ThermoServer.
- Use as an ice bucket at BBQs.
- Use to serve sorbet.
- Use to keep salads cold.
- Use to keep seafood cold, e.g. prawns.
- Fantastic for transporting food. Use the base as a lid. Seals beautifully.
- Use as an incubator for making yoghurt.
- Use for ice cream making.
- Use the base to serve dip and crackers: dip in the middle, crackers around the edge.
How do you get one? You have access to the ThermoServer when you host a Thermomix demonstration (Australia only).