Category Archives: Dough & More

Apple, banana, coconut and date muffins

This four-day weekend has been the BEST, I managed to try four different and NEW recipes in the Thermomix. CAPS EVERYWHERE! 

I wanted to give Arianna a treat that packed in some fruit and was relatively healthy. Plus we are going away for a couple of trips over the next two months and I wanted to clean out my pantry as much as possible. There were some frozen bananas that were shouting out to be used as well as a pack of dates, so I googled “Thermomix bananas dates” and voila, this lovely and more importantly easy recipe popped up. It uses cups as a measuring device for some of the ingredients, but I’m all about only using those brilliant TMX scales (one less thing to wash up amiright), so I guesstimated the weight of the oil, coconut and milk here. 


1 apple, cored and quartered and chopped in the Thermomix

2 small bananas, mashed

50g pitted dates, chopped in the Thermomix

70g desiccated coconut

80g sugar

220g self-raising flour

125g vegetable oil

200g milk

1 egg


Preheat oven to 180 degrees celsius.

Add apple, bananas and dates to your Thermomix bowl, and mix for 5 secs/speed 5.

Add the oil, milk and egg, mixing for 15 secs/reverse/speed 4. Side note: I read somewhere that the Reverse function should not be used on speeds 3 and above. But I’ve seen quite a few recipes that ignore this rule so maybe it isn’t actually a rule to begin with. In any case the original recipe uses speed 5 in this step, I used speed 4 for peace of mind, even though that doesn’t really make sense 🙂

Add the flour, coconut and sugar, gently mixing with a spatula (over-mixing = muffin death) 

 Pop mixture into a muffin tin, and bake for 20 mins (check at 15mins)

Leave in tray for a couple of minutes and then place onto a wire rack to cool. Done! 

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Gingerbread waffle batter

After my first waffle attempt (cheddar and rosemary) I decided to go for a sweet option for round 2. There are sooooo many waffle recipes out there, it’s ridiculous (and amazing!) I couldn’t go past Martha Stewart this time, but tweaked her recipe for the Thermomix. 


300g plain flour
30g granulated sugar (original recipe calls for about 45g)

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/4 teaspoon ground cloves

4 large eggs

6 tablespoons unsalted butter, melted and cooled (now normally I would just ignore the unsalted part, however my end result was a tad on the salty side. So either go for unsalted butter or reduce the quantity of salt to 1/4 tsp)

250g milk

1/2 cup sour cream

3 tablespoons golden syrup


Put all of your dry ingredients in the bowl and mix for 20 seconds/speed 10 (I had whole cloves and scraped out cardamom seeds from their pods so I blended the dry ingredients for 30 seconds)

– Add your wet ingredients and blend for 10 seconds/speed 6.

– Use your waffle iron as per instructions. Enjoy with maple syrup and fresh fruit, or sour cream and jam! 


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Rosemary and cheese waffle batter 

I’m absolutely obsessed with waffles. I’d go into more detail about how obsessed I am but then we’d never get to a recipe! I recently bought a waffle iron and although I’m sure that it’s relatively easy to hand-mix the batter, it’s pretty great being able to chuck all the ingredients into the Thermomix and just pressing a couple of buttons. 

Instead of breaking the waffle iron in with a plain batter, I decided to make some savoury waffles to go with my crunchy cajun chicken. I used a standard waffle recipe (here), and added some cheddar chunks plus a few sprigs’ worth of rosemary leaves. 


300g plain flour

2 eggs

1 tsp baking powder

500g milk

100g butter

75g sugar

250g cheddar cheese, broken into small chunks 

Rosemary leaves from 2-3 medium sprigs


Throw everything into the Thermomix bowl and blend for 1min/speed 10. Yep, that’s it. 


I’m not sure whether all waffle irons are a similar size so don’t quote me on the quantity here, but I used one standard ladle’s worth of batter per waffle, and made 5 waffles with this recipe. The colour wasn’t quite as even as I would like despite following the timing instructions, I’m guessing it’s the cheese? But it tasted pretty scrummy!   

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Bacon and capsicum mini quiches

(Recipe from the Thermovixens)

I was in a baking mood on the weekend and had some puff pastry to get rid of, so I decided to make some mini quiches to take to work for lunch during the week. This recipe takes a little bit more time to assemble than I would like, but that’s just me being lazy!

Note 1: This is a pretty flexible recipe. You can use a combination of veggies that you have lying around at home, like leek or corn, and replace the meat with ham or shredded chicken. Or even make a vegetarian version.

Note 2: I used a cup to make perfect little rounds of pastry like the recipe tells you to, but ended up wasting a lot! In future I’d cut squares of pastry out and let it stick out over the edges, which might look a bit messy but hey, people love extra pastry and you can always pull the ‘rustic look’ line out!

Note 3: The original recipe doesn’t include herbs, salt or pepper so I didn’t use any, but I think it will help the flavour (especially the pepper). Just remember that you also have a salty hit from the bacon.


1/2 a capsicum
100g zucchini
A small onion
200g bacon (I bought diced bacon from the supermarket deli)
Dash of olive oil
6 eggs
100g grated cheese of choice (I used parmesan)
100g cream
Dried or fresh herbs to taste
Salt and pepper to taste


  • Place your capsicum, zucchini and onion in the Thermomix bowl and chop for 3 seconds/speed 4.
  • Add a dash of olive oil and saute for 3 mins/100 degrees/speed 2.Set mixture aside to cool slightly.
  • Preheat your oven to 180 degrees celsius.
  • Line your muffin tin with the puff pastry. As you I followed the original method for this step, but would definitely opt for my messier, less wasteful way in future (refer note 1!)image
  • Add your eggs, cream, s&p, herbs and cheese to the TMX bowl. Mix for 10 seconds/speed 5.
  • Divide your bacon/veggie mix equally into the pastry casings.image
  • Pour your egg mix over the filling. My cheese ended up at the bottom of the TMX bowl so I just scooped it out at the end and divided it equally on the top of each casing.image
  • Pop your tin in the oven and bake for 15-20 minutes. Basically until it looks like this!image

Pop them out onto a wire rack or a plate to cool, then enjoy! For me, quiches are great but need something tangy on the side like a vinaigrette salad or tomato relish/tomato sauce to cut through the egg and cream.

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Pizza topping – minced lamb with harissa and feta

(Recipe adapted from In The Mix)

After my very first attempt at making pizza dough, I decided to extend my streak and mince meat in the Thermomix for the first time. And yay, it was easy, and more importantly, quick!


500g lamb, cubed (I ended up buying a small lamb roast and cutting it up myself, which was cheaper than the other cuts)

Handful parsley (I didn’t bother)

2 cloves garlic, peeled

1/2 onion (I had a red one on hand so I used that)

Chilli, to taste, optional (I used harissa)

A handful of rocket

125ml Greek yoghurt (I actually forgot to buy the yoghurt, but it’s lovely together so I’d definitely recommend it)

Juice of 1/2 a lemon (I had limes on hand, and I used 1 lime per pizza to make up for the lack of yoghurt)

Some cubes of feta (this isn’t part of the recipe, but you can’t go wrong with lamb, feta and lemon!)


  • Place the cubed lamb in the freezer for 20 minutes (you can do this just before starting to prep your pizza dough, and take it out once the dough is left on its own to rise)
  • Place the parsley, garlic, onion and chilli (for some reason, I’d decided to stir in the harissa at the end, rather than just popping it in now and letting the Thermomix do the job for me! Common sense – window – out.)
  • Chop for 2 seconds/speed 6.
  • Add the cubed and slightly frozen lamb. Mince for 10 seconds/reverse/speed 6.
I rubbed a bit of garlic-infused olive oil and ended up making mini lamb mince balls to place on top with the feta cubes.
Popped it into a 180 degree oven for about 20 minutes, topped with rocket and lemon, and chowed down.
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Pizza Dough

(Recipe taken from the Everyday Cooking for Every Family cookbook)

I’ve never baked bread, or used yeast in my cooking before, so I was in equal parts terrified and excited to make my first yeast-based product – pizza dough! On Dani Valent’s recommendation, I also made the lamb topping found in her In The Mix cookbook, and stirred through the harissa I’d made for added flavour. I’ll show you the recipe for the topping in a separate post.


280g water or milk (I used water)

30g fresh yeast or 1 sachet dry yeast (I used a sachet)

20g oil

2 tsp salt

500g bakers flour (I used plain flour)


  • Place the water/milk, yeast, oil and salt into the TMX bowl, and mix for 5 seconds/speed 3.
  • Add the flour. Continue mixing for 6 seconds/speed 8 to combine.
  • Set the dial to the closed lid position. Knead the dough for 2 minutes/interval speed.
  • Transfer the dough to a floured bowl and let it rise to double the quantity (approx. 30 minutes)
  • Break dough into 4 balls, and let rest again for 15 minutes.
  • Preheat your oven to 200-220 degrees. Form your pizzas and add your favourite topping. Yes, those are the hands of yours truly!
  • Bake until cooked. Cooking time varies depending on the toppings used. I’ll pop a picture of the finished product in the next post!
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