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Thermomix White Chocolate Hedgehog Slice

Made with just five ingredients, our Thermomix White Chocolate Hedgehog Slice is just irresistible! This melt and mix recipe is based on the classic Hedgehog Slice recipe that you grew up with - only improved!

Slices of Thermomix White Chocolate Hedgehog Slice stacked on top of each other.

You will love this simplicity of this slice, simply crush the biscuits, melt the ingredients and combine. How easy is that?! You can also make this White Chocolate Hedgehog Slice a few days in advance as it will store well when covered in the fridge.

Slices of Thermomix White Chocolate Hedgehog Slice stacked on top of each other.

Ingredients

Plain Sweet Biscuits - Marie biscuits or similar.

Sweetened Condensed Milk

Butter - I prefer to use unsalted butter.

White Chocolate

Desiccated Coconut

Ingredients to make white chocolate hedgehog Slice.

How to Make White Chocolate Hedgehog Slice

Step 1. Crush the biscuits and set aside until needed.

Step 2. Place the sweetened condensed milk and butter into the Thermomix bowl and cook until the butter has melted and the mixture has combined.

Melted white chocolate and butter in a thermomix bowl.

Step 3. Add the crushed biscuits and coconut and mix to combine.

combined white chocolate hedgehog ingredients in a thermomix bowl.

Step 4. Transfer the mixture to a prepared baking tray and smooth the surface.

Thermomix white chocolate hedgehog slice in a baking dish.

Step 5. Melt the white chocolate and drizzle over the top of the slice.

white chocolate being drizzled onto white chocolate hedgehog.
melted chocolate on top of white chocolate hedgehog slice.

Step 6. Place the slice into the freezer to set before cutting into pieces.

overhead view of white chocolate hedgehog slice pieces.

Recipe Hints and Tips

It is ok if there are large chunks of biscuit when you first crush them, the biscuits will be crushed further when they are incorporated with the other biscuits.

If you cannot find Marie Biscuits, any type of plain biscuit such as Milk Arrowroot biscuits will also work.

The mixture will be sticky when you transfer it to the baking dish.

I have used two blocks of white chocolate to top this slice however you can also use just one.

I do recommend using a high quality white chocolate for this recipe.

Do not freeze white chocolate hedgehog slice.

Store in an airtight container in the fridge and consume within 7 days.

Slices of Thermomix White Chocolate Hedgehog Slice stacked on top of each other.

Frequently Asked Questions

Can you freeze hedgehog slice?

Hedgehog slice can be frozen if it is not iced. I do not recommend freezing this slice once it has been topped with chocolate.

What are Marie Biscuits?

Marie Biscuits are a sweet, plain, vanilla flavoured biscuit that are made by Arnott's biscuits.

How to store Hedgehog Slice?

Hedgehog Slice is best stored in an airtight container in the fridge and consumed within seven days.

You may also enjoy:

Slices of Thermomix White Chocolate Hedgehog Slice stacked on top of each other.
Print Recipe
5 from 1 vote

Thermomix White Chocolate Hedgehog Slice

Made with just five ingredients, you can't go wrong with this Thermomix white chocolate hedgehog slice recipe!
Prep Time10 minutes
Chilling Time6 hours
Total Time6 hours 10 minutes
Course: Slices
Cuisine: Australian
Servings: 24 pieces
Calories: 223kcal
Author: Lucy & Lauren
Cost: $15

Equipment

  • 1 x 28 x 18cm baking dish

Ingredients

  • 250 grams sweet plain biscuits Marie Biscuits or similar
  • 395 grams sweetened condensed milk
  • 75 grams butter unsalted
  • 80 grams desiccated coconut
  • 360 grams white chocolate

Instructions

  • Line an 18 x 28cm slice tin with baking paper and set aside until needed.
  • Place the biscuits into the Thermomix bowl and mix for 13 seconds, Speed 4. It's ok if there are still larger pieces. Transfer to a separate bowl until needed.
  • Without washing the bowl, add the sweetened condensed milk and butter to the Thermomix bowl and cook for 3 minutes, 60 degrees, Speed 2.
  • Scrape down the sides and add the crushed biscuits and desiccated coconut. Mix for 12 seconds, Speed 4.
  • Scrape down the sides and mix for a further 5 seconds, Speed 4.
  • Transfer the mixture to the prepared slice tin and smooth the surface.
  • Break the chocolate into squares and place into a microwave safe bowl. Cook for 30 second spurts until it has just melted.
  • Drizzle the chocolate over the top of the slice and place into the fridge (minimum of 6 hours) or until set.
  • Once set cut into pieces and serve.

Notes

It is ok if there are large chunks of biscuit when you first crush them, the biscuits will be crushed further when they are incorporated with the other biscuits.
If you cannot find Marie Biscuits, any type of plain biscuit such as Milk Arrowroot biscuits will also work.
The mixture will be sticky when you transfer it to the baking dish.
I have used two blocks of white chocolate to top this slice however you can also use just one.
I do recommend using a high quality white chocolate for this recipe.
Do not freeze white chocolate hedgehog slice.
Store in an airtight container in the fridge and consume within 7 days.

Nutrition

Calories: 223kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 109mg | Potassium: 141mg | Fiber: 1g | Sugar: 21g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg

Browse more easy Thermomix recipes in our books and eBooks - visit the shop here.

Complete set o 16 ThermoBliss recipe books.

Thermomix Apple and Sour Cream Slice

This simple and delicious Thermomix Apple and Sour Cream Slice is just like the classic slice you will find at your local bakery!

With a buttery base, and sweet and delicious topping, you won't be able to resist this recipe.

You will love:

Versatile - use either a buttercake cake mix or follow the instructions below to make the base of this slice.

Simple ingredients - You do not need any hard to source ingredients to make this slice.

Classic recipe - this Apple and Sour Cream Slice is just like the one you grew up enjoying at your local bakery!

Easy to prepare - even without using a packet mix, this Apple and Sour Cream Slice has minimal prep time.

Overhead view of Slices of Apple and Sour Cream Slice sitting on a pink striped plate.

Ingredients

Please note you will find the full list of ingredients and their quantities in the recipe card below.

You can use a buttercake cake mix to make the base of this slice, however it is just as easy to use self-raising flour and caster sugar instead. You will also need desiccated coconut, butter which has been melted, canned apple slices, sour cream and cinnamon sugar. If you are unable to source cinnamon sugar, you can use ground cinnamon instead.

Ingredients to make an apple and sour cream slice sitting on white bench.

How to make Apple and Sour Cream Slice in a Thermomix

Find the full method in the recipe card below.

Step 1. Add butter to Thermomix bowl and cook until melted.

Melted butter in a thermomix bowl.

Step 2. Add remaining base ingredients and mix to combine.

Base of Apple and Sour cream slice in a thermomix bowl.

Step 3. Place the mixture into the base of lined baking dish and push down with the back of a spoon to flatten. Place into a pre-heated oven to bake.

Baked base of apple and sour cream slice.

Step 4. Add apple pieces.

Apple layer of apple and sour cream slice.

Step 5. Top the slice with sour cream and then spread over the top of the slice.

Dollops of sour cream over apple slice.
Sour Cream added to top of slice.

Step 6. Sprinkle with cinnamon sugar - or ground cinnamon.

Apple and Sour Cream Slice in baking dish before going into the oven.

Step 7. Place into the oven and bake.

Overhead view of Slices of Apple and Sour Cream Slice in baking dish.

Step 8. Allow slice to completely cool before cutting into pieces.

Close up of Slices of Apple and Sour Cream Slice sitting on a pink striped plate.

Frequently Asked Questions

How long will Apple and Sour Cream Slice keep for?

Once baked, this slice will keep for up to five days when stored in an airtight container in the fridge. You may find the base does begin to soften.

Can you freeze Apple and Sour Cream Slice?

This slice is best enjoyed after it has been baked. I do not recommend freezing it as the consistency of the sour cream layer will change when defrosted.

Do you have to use a cake mix when making Apple and Sour Cream Slice?

No you do not. Although a 340 gram buttercake cake mix can be used, this can also be substituted with 200 grams of self-raising flour and 140 grams of caster sugar.

Recipe Tips

If you would prefer to use cake mix, you will need a 340gram vanilla cake or buttercake mix for this recipe.

Use light or regular sour cream for the topping. I find using a spatula to spread the sour cream over the surface to be the easiest way.

Cinnamon Sugar can be found in the spices and herbs section of your local supermarket. You can also use ground cinnamon if preferred.

Homemade stewed apples can be used in place of tinned apples, however you will need to drain off excess fluid.

More Thermomix Slice recipes:

front view of Slices of Apple and Sour Cream Slice sitting on a pink striped plate.
Print Recipe
5 from 2 votes

Thermomix Apple and Sour Cream Slice

This classic Apple and Sour Cream Slice recipe is just like the bakery classic you grew up with.
Servings: 16 pieces
Calories: 234kcal
Author: Lucy & Lauren
Cost: $15

Equipment

  • 1 x 18 x 28 cm slice tray
  • Baking Paper

Ingredients

  • 125 grans butter
  • 200 grams self-raising flour
  • 140 grams caster sugar
  • 80 grams desiccated coconut
  • 1 teaspoon vanilla extract
  • 400 grams canned apple slices
  • 300 grams sour cream
  • 1 tablespoon cinnamon sugar

Instructions

  • Pre-heat oven to 180 degrees celsius (fan-forced) and line the base and sides of an 18 x 28cm slice tin with baking paper.
  • Add the butter to the Thermomix bowl and cook for 3 minutes, 60 degrees, Speed 2 or until melted.
  • Add the self-raising flour, caster sugar, coconut and vanilla extract and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 5 seconds, Speed 4.
  • Transfer the mixture to the prepared slice tray and push down with the back of a spoon to flatten the surface. Bake for 15 minutes before allowing to cool for 10 minutes.
  • Add the tinned apples and gently smooth the surface.
  • Add the sour cream and use a spatula to gently smooth.
  • Sprinkle with cinnamon sugar (or ground cinnamon) and return to the. oven to bake for a further 20 minutes.
  • Carefully remove from the oven and allow the slice to completely cool before cutting into pieces.
  • Store in an airtight container in the fridge for up to five days.

Notes

If you would prefer to use cake mix, you will need a 340gram vanilla cake or buttercake mix for this recipe.
Use light or regular sour cream for the topping. I find using a spatula to spread the sour cream over the surface to be the easiest way.
Cinnamon Sugar can be found in the spices and herbs section of your local supermarket. You can also use ground cinnamon if preferred.
Homemade stewed apples can be used in place of tinned apples, however you will need to drain off excess fluid.

Nutrition

Calories: 234kcal | Carbohydrates: 27g | Protein: 2g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 70mg | Potassium: 77mg | Fiber: 1g | Sugar: 14g | Vitamin A: 318IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.4mg

Thermomix Basil Pesto

Our simple and flavour packed Thermomix Basil Pesto is made with just 5 ingredients and makes a delicious dip or pasta sauce!

An overhead shot of a bowl of basil pesto and crackers.

We go through a LOT of pesto in our house... whether it's as part of a grazing platter, used as a pasta sauce, stuffed inside chicken, as a scroll filling, stirred through risotto, in potato salad or drizzled over pizza!

So making homemade basil pesto in the Thermomix is a great money saving option for us... plus we know exactly what's going in to our pesto!

Why You're Going To Love This Recipe

Our Thermomix Basil Pesto tastes just as delicious as your favourite store-bought pesto!

  • Versatile - mix it up by using roasted cashews in place of the pine nuts, add a little chilli or even some rocket!
  • Change The Texture - making your own homemade pesto means that you can change up the texture depending on what you're using it for. If you're making pesto to use as a sauce, add extra oil to thin it out. If you'd like a chunky style dip, simply use less oil.
  • Double The Recipe - need a big batch of pesto? No worries! Simply double our recipe.
Green pesto in a bowl.

What You Need

Just a handful of flavoursome ingredients are needed to make Thermomix Basil Pesto!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for basil pesto.
  • Basil - use fresh basil leaves
  • Parmesan Cheese - use a block of parmesan cheese
  • Garlic - use jarred minced garlic or mince a fresh clove
  • Pine Nuts - or substitute with cashews
  • Olive Oil - use more or less depending on your desired pesto texture

Step By Step Instructions

Let's make basil pesto in the Thermomix!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Toast The Pine Nuts

Place the pine nuts into a frying pan over low heat.

Stir until lightly golden and then set aside to cool.

TIP: continue stirring occasionally and watch the pine nuts carefully as you don't want them to overbrown.

Pine nuts being toasted in a frying pan.

Step 2 - Mix

Place the basil, parmesan cheese, garlic, salt and pepper into the Thermomix bowl.

Parmesan and basil leaves in a Thermomix.

Mix and then scrape down the sides of the bowl before mixing again.

Green mixture in a Thermomix.

Add the pine nuts and chop for 1 second.

Pine nuts on top of green mixture in a Thermomix.

Step 3 - Add The Olive Oil

With the blades turning, slowly add the olive oil until your pesto is at your desired texture.

Green pesto in a Thermomix.

Store in an airtight container in the fridge for up to 3 days.

Basil pesto mixture in a Thermomix.

Expert Tips

  • Mix & match - switch up the pine nuts with cashews for a yummy variation!
  • Use roasted/toasted nuts - for crunch and flavour, toast the pine nuts in a frying pan before using, or use roasted cashews.
  • For a chunkier pesto dip - use 50g-75 of olive oil. 
  • For a smoother pesto that can be used as a pasta sauce - use 100g olive oil. 
  • Store in an airtight container in the fridge for up to 3 days.
  • To avoid the pesto turning brown, add a very thin layer of olive oil to the top when storing.
  • This recipe is not suitable for freezing.
Basil pesto on a cracker.

FAQs

Can I use this recipe as a chunky dip?

Yes! Simply use less olive oil (see tips above).

Can I use natural un-toasted pine nuts?

No - toasting the pine nuts is essential as it adds crunch and flavour. Alternatively, you can use roasted cashews.

How do I stop my pesto turning brown?

Add a very thin layer of olive oil to the top when storing in an airtight container.

An overhead shot of a bowl of basil pesto.

The Thermomix is such a dream machine when it comes to making delicious dips.

Here's a few more of our favourite Thermomix dip recipes:

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

Complete set o 16 ThermoBliss recipe books.
A bowl filled with green nutty pesto.
Print Recipe
5 from 1 vote

Thermomix Basil Pesto

Our classic Thermomix Basil Pesto recipe is packed with parmesan cheese, toasted nuts and fresh basil!
Prep Time5 minutes
Cook Time5 minutes
Course: Dip, Sauces
Cuisine: Italian
Diet: Vegetarian
Servings: 12 serves
Calories: 119kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix
  • Frying Pan
  • Stovetop

Ingredients

  • 50 g fresh basil leaves
  • 50 g parmesan cheese
  • 1 teaspoon minced garlic
  • salt and pepper to taste
  • 60 g pine nuts or cashews
  • 75 g - 100g olive oil see notes

Instructions

  • Toast the pine nuts or cashews in a small frying pan over low heat until lightly golden. Set aside.
  • Place the basil, parmesan cheese, garlic, salt and pepper into the Thermomix bowl.
    Mix for 5 seconds, Speed 6. Scrape down the sides and repeat for a further 5 seconds, Speed 6.
  • Add the pine nuts and chop using the Turbo function for 1 second.
    Scrape down the sides of the bowl and repeat for a further 1 second.
  • Turn the machine to Speed 1, and with the blades turning, very slowly add the olive oil through the MC hole on the lid.

Notes

RECIPE NOTES & TIPS
  • Mix & match - switch up the pine nuts with cashews for a yummy variation!
  • Use roasted/toasted nuts - for crunch and flavour, toast the pine nuts in a frying pan before using, or use roasted cashews.
  • For a chunkier pesto dip - use 50g-75 of olive oil. 
  • For a smoother pesto that can be used as a pasta sauce - use 100g olive oil. 
  • Store in an airtight container in the fridge for up to 3 days.
  • To avoid the pesto turning brown, add a very thin layer of olive oil to the top when storing.
  • This recipe is not suitable for freezing.

Nutrition

Calories: 119kcal | Carbohydrates: 2g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 68mg | Potassium: 53mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 296IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg

Thermomix Cheese & Chive Muffins

Our simple Thermomix Cheese & Chive Muffins make a delicious savoury lunchbox snack... or serve them warm with a bowl of soup.

Savoury muffins in paper cases.

We always have a batch of savoury muffins sitting in the freezer.

They're perfect to reheat with a bowl of soup on a wintery day, to serve alongside a quiche or to pop into lunch boxes as an alternative to a sandwich.

These Thermomix Cheese & Chive Muffins are quick and easy to whip up and they're always popular with the kids (little and big!).

Let's get baking...!

Why You're Going To Love This Recipe

What's not to love about a simple cheesy savoury muffin!?

  • Versatile - use a combination of parmesan and cheddar for extra flavour or add crispy bacon or chopped ham for something a little different!
  • Quick & Easy - just 5 minutes prep time and ready to eat in 20 minutes flat!
  • Freezer-Friendly - these cheese and chive muffins reheat beautifully! Reheat them in the oven or air fryer for the ultimate crunch on the outside (while staying soft and fluffy on the inside).
  • Suitable For All Thermomix Models - you can make this recipe in any of the Thermomix models... in fact, you can even double the recipe if you like!
Savoury muffins in a muffin tray.

What You Need

Our Thermomix Cheese & Chive Muffins are made using just 6 basic ingredients.

Please scroll to the recipe card at the bottom of the post for the ingredient quantities and the full detailed method.

The ingredients for Thermomix Cheese & Chive Muffins.
  • Self Raising Flour - also known as self rising flour. This is the rising agent in this savoury muffins recipe.
  • Cheese - use cheddar cheese or a combination of cheddar and parmesan for extra flavour.
  • Chives - fresh chives work best, however, you can use dried chives if that's all you have on hand.
  • Butter - you can use salted or unsalted butter in this recipe.
  • Egg - use a large egg (approximately 60g)
  • Milk - I always recommend using full cream (not skim or light) milk when baking as it gives the best flavour and texture.

Step By Step Instructions

It takes just 5 minutes to prepare these simple cheese and chive muffins in the Thermomix!

Please scroll to the recipe card at the bottom of the post for the ingredient quantities and the full detailed method.

Step 1 - Grate The Cheese

Place the cheese into the Thermomix bowl and mix until finely grated.

Set aside in a seperate bowl.

Wash and dry the Thermomix. bowl.

Grated cheese in a Thermomix.

Step 2 - Melt The Butter

Place the butter (chopped) into the Thermomix bowl and mix until melted.

Melted butter in a Thermomix.

Step 3 - Mix

Add the remaining ingredients (including the grated cheese) and mix until combined.

Chives, cheese and flour in a Thermomix.

Scrape down the bowl partway through mixing.

Savoury muffin mixture in a Thermomix.

Step 4 - Bake

Divide the mixture between the prepared muffin tin.

Bake for 15 minutes or until crunchy on top and cooked through.

Savoury muffin mixture in a baking tin.

Serve while warm with plenty of butter!

An overhead shot of muffins.

Expert Tips

  • You can use cheddar or Tasty cheese, or use a combination of either of the two with parmesan cheese for extra flavour.
  • Fresh chives are best, however, you can use dried chives.
  • Chop the butter before adding to the Thermomix. This helps it to melt and stops it sticking to the blades.
  • Scrape down the sides of the bowl partway through adding the remaining ingredients. This ensures even mixing.
  • You can add cooked crispy bacon or diced ham to the mixture if you like.
  • This recipe can be doubled.
  • Line your muffin tray with paper liners.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
  • Defrost the muffins and then reheat in the oven or air fryer - this keeps the muffins crunchy on the top, while staying soft and fluffy on the inside.
A cheese muffin with chives.

FAQs

Can I use other types of cheese?

Of course! I also like to use a combination of parmesan and cheddar (or Tasty) cheese.

Can I add ham or bacon?

Absolutely! If using bacon, cook it first so that it's nice and crispy.

Can I double this recipe?

Yes you can!

A half eaten cheese and chive muffin.

Love making savoury muffins and scrolls in your Thermomix?

We do too!

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

Complete set o 16 ThermoBliss recipe books.
Savoury muffins in paper cases.
Print Recipe
5 from 1 vote

Thermomix Cheese & Chive Muffins

Our simple Thermomix Cheese & Chive Muffins make a delicious savoury lunchbox snack... or serve them warm with a bowl of soup.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: breads, Muffins
Cuisine: Western
Diet: Vegetarian
Servings: 12 muffins
Calories: 210kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix
  • Muffin Tin
  • Oven

Ingredients

  • 80 g cheese
  • 125 g butter chopped
  • 300 g self raising flour
  • 1 egg
  • 240 g milk full cream
  • 10 g fresh chives finely chopped
  • salt and pepper to season

Instructions

  • Preheat the oven to 180 degrees celsius (fan forced). Line a 12 hole muffin tray with muffin liners. Set aside.
  • Place the cheese into the Thermomix bowl and mix for 10 seconds, Speed 8. Set aside in a seperate bowl. Wash and dry the Thermomix bowl.
  • Place the chopped butter into the Thermomix bowl and melt for 3 minutes, 100 degrees, Speed 2 (or until melted).
  • Add the reserved grated cheese, self raising flour, egg, milk, chives, salt and pepper. Mix for 10 seconds, REVERSE, Speed 3. Scrape down the sides of the bowl and mix for a further 5 seconds or until combined.
  • Divide the mixture between the muffin liners and bake for 15 minutes or until golden and crunchy on top and cooked through.
  • Allow to cool for a couple of minutes before transferring to a wire rack to cool completely.

Notes

RECIPE NOTES & TIPS
  • You can use cheddar or Tasty cheese, or use a combination of either of the two with parmesan cheese for extra flavour.
  • Fresh chives are best, however, you can use dried chives.
  • Chop the butter before adding to the Thermomix. This helps it to melt and stops it sticking to the blades.
  • Scrape down the sides of the bowl partway through adding the remaining ingredients. This ensures even mixing.
  • You can add cooked crispy bacon or diced ham to the mixture if you like.
  • This recipe can be doubled.
  • Line your muffin tray with paper liners.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
  • Defrost the muffins and then reheat in the oven or air fryer - this keeps the muffins crunchy on the top, while staying soft and fluffy on the inside.

Nutrition

Calories: 210kcal | Carbohydrates: 19g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 124mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 416IU | Vitamin C: 0.5mg | Calcium: 81mg | Iron: 0.3mg

Thermomix Double Chocolate Chip Cookies

Our Thermomix Double Chocolate Chip Cookies make delicious lunch box treats! Crinkly chocolate biscuits packed with plenty of white chocolate chips!

Double choc biscuits on a wire rack.

When you need a quick and easy lunchbox snack or a batch of biscuits to fill up hungry little tummies, give these delicious Thermomix Double Chocolate Chip Cookies a try!

Just like our classic choc chip biscuits or our peanut butter cookies with M&Ms, these are simple, tasty and always popular with the kids.

So let's get baking!

Why You're Going To Love This Recipe

Our Thermomix Double Chocolate Chip Cookies are so simple to whip up... and will be ready to enjoy in just 30 minutes.

  • Biscuit Tin Filler - it takes just 5 minutes prep time to whip up a batch of these classic biscuits.
  • Great For Lunch Boxes - the kids will LOVE these nut-free crinkly chocolate biscuits.
  • Freezer Friendly - you can freeze the unbaked dough OR the baked biscuits!
  • Suitable For Use In All Thermomix Models - these biscuits can be made in any of the Thermomix models.
A close up of a crinkly chocolate biscuit with choc chips.

What You Need

Say hello to your new favourite cookie recipe made from pantry staples.

Please scroll to the recipe card at the bottom of the post for the ingredient quantities and the full detailed method.

The ingredients for Thermomix Double Chocolate Chip Cookies.
  • Butter - you can use either salted or unsalted butter in this recipe. If using salted butter, omit the extra pinch in the ingredients list.
  • Sugars - I like to use a combination of caster sugar and brown sugar as it gives the ultimate flavour and texture.
  • Egg - use a large egg at room temp (approximately 60g)
  • Vanilla - use vanilla extract or vanilla essence
  • Salt - omit if using salted butter
  • Bi-carbonate Of Soda - also referred to as baking soda
  • Plain Flour - also referred to as all purpose flour
  • Cocoa Powder - use unsweetened cocoa powder
  • Chocolate Chips - I like to use white chocolate chips because they provide a lovely contrast to the chocolate biscuits... but you can use milk or dark chocolate chips if you prefer.

Step By Step Instructions

It couldn't be easier to make our Thermomix Double Chocolate Chip Cookies.

Please scroll to the recipe card at the bottom of the post for the ingredient quantities and the full detailed method.

Step 1 - Cream The Butter & Sugars

Insert the Butterfly.

Cream the softened butter and the caster sugar and brown sugar until pale and creamy.

Creamed butter and sugar in a Thermomix.

Step 2 - Add The Egg & Vanilla

While the blades are turning, add the egg and vanilla and allow it to mix through.

Creamed butter and sugar in a Thermomix.

Step 3 - Add The Dry Ingredients

Remove the Butterfly.

Add the salt, bi-carbonate soda, plain flour and cocoa powder and mix to combine.

Cocoa powder in a Thermomix.
Chocolate biscuit mixture in a Thermomix.

Step 4 - Mix Through The Chocolate Chips

Use the spatula to help mix through the chocolate chips.

White chocolate chips on top of biscuit mixture in a Thermomix.

Step 5 - Bake

Chill the dough in the fridge for 15 minutes (see tips below).

Roll into balls and bake for 8-10 minutes (do NOT overcook).

Allow to cool on the trays for a few minutes before transferring to a wire rack to cool completely.

An overhead shot of chocolate biscuits.

Expert Tips

  • Insert the Butterfly BEFORE adding the butter and sugars.
  • Ensure your butter is at room temperature and chopped so that it doesn't get stuck in the Butterfly.
  • Once you've added the chocolate chips, mix on REVERSE and use the spatula to help combine.
  • Chilling the dough is optional but HIGHLY recommended. This helps the butter to re-solidify which stops the cookies from overspreading.
  • The white chocolate chips can be replaced with milk or dark chocolate chips, Reeses peanut butter chips, Caramilk chips or M&Ms.
  • Freeze the baked cookies or the unbaked dough for up to 3 months.
  • Store the biscuits in an airtight container at room temperature for up to 5 days.
Double choc cookies on a plate.

FAQs

Can I use other types of chocolate chips?

Yes! White, milk or dark chocolate chips work equally as well (or a combo!). Alternatively, you could use M&Ms or Caramilk chips... or Reeses peanut butter chips!

Can I freeze the unbaked dough?

Yes you can! Simply wrap it in plastic wrap and freeze for up to 3 months.

Do I need to chill the dough?

It is HIGHLY recommended that you chill the dough. This helps to solidify the butter and stops the cookies from overspreading.

A half eaten chocolate biscuit.

Fill up the biscuit tin with some more of our delicious Thermomix cookie recipes!

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

Complete set o 16 ThermoBliss recipe books.
A plate of choc chip biscuits.
Print Recipe
5 from 1 vote

Thermomix Double Chocolate Chip Cookies

Our Thermomix Double Chocolate Chip Cookies make delicious lunch box treats!
Prep Time5 minutes
Cook Time10 minutes
Chilling Time15 minutes
Total Time30 minutes
Course: Snacks
Cuisine: cookies
Servings: 24 cookies
Calories: 158kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix
  • Oven

Ingredients

  • 150 g butter room temperature
  • 80 g caster sugar
  • 80 g brown sugar
  • 1 egg
  • 2 teaspoon vanilla extract
  • pinch of salt
  • ½ teaspoon bi-carbonate soda baking soda
  • 225 g plain flour all purpose flour
  • 50 g cocoa powder
  • 200 g white chocolate chips

Instructions

  • Preheat oven to 170 degrees celsius (fan-forced). 
  • Insert the butterfly into the Thermomix bowl and add the room temperature butter, caster sugar and brown sugar. Mix on Speed 4, 20 seconds.
  • Scrape down the sides of the bowl and mix on Speed 4, 40 seconds (or until pale and creamy). 
  • Reduce to Speed 2, and add the egg and vanilla extract through the MC hole. Increase to Speed 4, 15 seconds. Remove the butterfly. 
  • Add the salt, bi-carbonate soda, plain flour and cocoa powder and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and mix for a further 5 seconds. 
  • Mix the white chocolate chips through for 10 seconds, REVERSE, Speed 2.
  • Roll heaped teaspoon-sized balls of the mixture and place onto 2 flat baking trays. Leave a gap to allow for spreading. 
  • Cook for 8-10 minutes or until just lightly golden.
  • Allow to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.

Notes

RECIPE NOTES
  • Insert the Butterfly BEFORE adding the butter and sugars.
  • Ensure your butter is at room temperature and chopped so that it doesn't get stuck in the Butterfly.
  • Once you've added the chocolate chips, mix on REVERSE and use the spatula to help combine.
  • Chilling the dough is optional but HIGHLY recommended. This helps the butter to re-solidify which stops the cookies from overspreading.
  • The white chocolate chips can be replaced with milk or dark chocolate chips, Reeses peanut butter chips, Caramilk chips or M&Ms.
  • Freeze the baked cookies or the unbaked dough for up to 3 months.
  • Store the biscuits in an airtight container at room temperature for up to 5 days.
 
 

Nutrition

Calories: 158kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 75mg | Potassium: 75mg | Fiber: 1g | Sugar: 12g | Vitamin A: 169IU | Vitamin C: 0.04mg | Calcium: 26mg | Iron: 1mg

Thermomix Corn & Zucchini Fritters

Serve our simple and delicious Thermomix Corn & Zucchini Fritters with sour cream and sweet chilli sauce or a poached egg and bacon!

Sour cream and sweet chilli sauce on top of a stack of fritters.

Our Thermomix Corn & Zucchini Fritters are a delicious savoury option for breakfast, lunch or dinner!

These are always popular with kids (even fussy toddlers!) and adults alike.

They can be served as a simple snack on their own or made into a complete meal with your choice of poached eggs and bacon (or smoked salmon), a salad, or simply sour cream and sweet chilli sauce on top.

Let's get cooking...!

Why You're Going To Love This Recipe

This is one of our favourite easy recipes... here's why you'll love it too!

  • Quick & Easy - have a batch of our fritters prepped, cooked and on the table in 15 minutes!
  • Versatile - perfect for breakfast, lunch or dinner! Add your favourite toppings and sides to make it a complete meal.
  • Double The Batch - feeding a hungry crowd? No problem! Simply double our recipe (and save time by having a couple of frying pans cooking at the same time!).
  • Suitable For All Thermomix Models - you can make this in any of the Thermomix models... from old to new!
Sour cream and sweet chilli sauce on top of a stack of fritters.

What You Need

There's no need to make an extra trip to the supermarket because our Thermomix Corn & Zucchini Fritters are made entirely from pantry staples!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for homemade corn and zucchini fritters.
  • Zucchini - after grating the zucchini make sure you squeeze ALL of the liquid out with paper towel... and also wash and dry the Thermomix.
  • Cheeses - I like to use a combination of cheddar/tasty cheese and parmesan cheese for the ultimate flavour.
  • Egg - this helps to bind the mixture together.
  • Corn - use a tin of corn kernals and drain them thoroughly before using.
  • Self Raising Flour - also known as self rising flour. If you don't have self raising flour, you can make your own using plain flour and baking powder.
  • Baking Powder - this also acts as a rising agent in the fritters - keeping them fluffy and soft!
  • Onion & Garlic Powders - for extra flavour.

Step By Step Instructions

You won't believe how easy it is to make Corn & Zucchini Fritters in your Thermomix!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Prepare The Zucchini

Place the zucchini (roughly chopped) into the Thermomix bowl.

Mix until finely grated.

Grated zucchini in a Thermomix bowl.

Place the grated zucchini onto paper towel and squeeze out any excess liquid.

Set aside.

Wash and dry the Thermomix bowl.

Zucchini being strained on paper towel.

Step - Make The Fritter Batter

Place the cheeses into the Thermomix bowl and mix until grated.

Grated cheese in a Thermomix bowl.

Add the reserved zucchini and all of the remaining ingredients.

Corn and zucchini in a Thermomix bowl.

Mix on REVERSE to combine (scraping down the sides of the bowl partway through).

Fritter mixture in a Thermomix bowl.

Step 3 - Cook The Fritters

Heat 1 tbs of oil in a large frying pan.

Add tablespoons of the mixture and spread out.

Cook for 2-3 minutes or until bubbles start forming on top and then base is golden.

Flip over and cook on the other side.

Repeat with the remaining fritters.

Corn and zucchini fritters on a paper towel lined plate.

Expert Tips

  • It's important to squeeze ALL of the liquid out of the grated zucchini... otherwise you'll have soggy fritters!
  • You can increase the amount of zucchini used up to 400g if you like.
  • This recipe can be doubled.
  • This recipe makes 8 large fritters or 12 small fritters. 
  • Serve with your choice of toppings: sour cream and sweet chilli sauce, chutney, poached eggs and bacon etc. 
  • Add extra oil to the frying pan between each batch. 
  • If you have more than one frying pan, save time by using multiple pans at once.
  • Keep fritters warm in a low oven while you cook the remaining batches.
  • Store in an airtight container in the fridge for up to 5 days. 
  • Freeze leftover fritters for up to 3 months. 
A fork holding fritters.

FAQs

Can I double this recipe?

Yes you can!

Why do I have to use the REVERSE function?

The REVERSE function stops the blades from chopping and instead simply stirs the mixture.

Can I use different types of cheese?

Absolutely! Use any combination (or just 1 type) or cheddar, tasty, parmesan or mozzarella.

Sour cream and sweet chilli sauce on top of a stack of fritters.

Looking for more delicious savoury snacks that you can whip up in your Thermomix?

We've got you sorted!

A stack of veggie fritters.

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

Complete set o 16 ThermoBliss recipe books.
A stack of vegetable fritters topped with sour cream and sweet chilli sauce.
Print Recipe
5 from 1 vote

Thermomix Corn & Zucchini Fritters

Serve our simple and delicious Thermomix Corn & Zucchini Fritters with sour cream and sweet chilli sauce or a poached egg and bacon!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Snacks
Cuisine: Australian
Diet: Vegetarian
Servings: 8 fritters
Calories: 97kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix
  • Frying Pan
  • Stove-top

Ingredients

  • 200 g zucchini roughly chopped
  • 60 g cheddar cheese or tasty
  • 40 g parmesan cheese
  • 1 egg
  • 420 g can corn kernels drained
  • 75 g self raising flour
  • 1 teaspoon baking powder
  • ½ teaspoon onion powder optional
  • ½ teaspoon garlic powder optional
  • salt and pepper to season

Instructions

  • Place the zucchini into the Thermomix bowl and chop for 1 second using the Turbo function.
    Place the grated zucchini onto a paper towel lined plate and squeeze until all of the moisture has been removed.
  • Place the cheddar and parmesan cheeses into a clean and dry Thermomix bowl.
    Grate for 5 seconds, Speed 8.
  • Add the grated zucchini, egg, corn kernels, self raising flour, baking powder, onion powder, garlic powder and salt and pepper.
    Mix for 5 seconds, REVERSE, Speed 4. Scrape down the sides of the bowl and mix for a further 5 seconds, REVERSE, Speed 4.
  • Heat 1 tbs of oil in a large frying pan over medium heat.
  • Place heaped tablespoons of the mixture into the frying pan and spread out using the back of a spoon.
  • Cook for 2-3 minutes or until golden on the bottom and bubbles have started to form on the top.
  • Carefully flip over and cook for a further 2 minutes or until golden and cooked through.
  • Repeat with the remaining mixture.

Notes

RECIPE NOTES & TIPS
  • It's important to squeeze ALL of the liquid out of the grated zucchini... otherwise you'll have soggy fritters!
  • You can increase the amount of zucchini used up to 400g if you like.
  • This recipe can be doubled.
  • This recipe makes 8 large fritters or 12 small fritters. 
  • Serve with your choice of toppings: sour cream and sweet chilli sauce, chutney, poached eggs and bacon etc. 
  • Add extra oil to the frying pan between each batch. 
  • If you have more than one frying pan, save time by using multiple pans at once.
  • Keep fritters warm in a low oven while you cook the remaining batches.
  • Store in an airtight container in the fridge for up to 5 days. 
  • Freeze leftover fritters for up to 3 months. 

Nutrition

Calories: 97kcal | Carbohydrates: 8g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 192mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 194IU | Vitamin C: 5mg | Calcium: 151mg | Iron: 0.4mg

Thermomix Lemon Sorbet

Our simple and zesty Thermomix Lemon Sorbet recipe is made using lemon juice, caster sugar, egg white and water!

A bowl of lemon sorbet.

You won't believe how easy it is to make delicious lemon sorbet at home... with the help of your Thermomix!

Just like your favourite ice-cream shop gelato - but homemade (and using just a couple of basic ingredients).

What makes our Thermomix Lemon Sorbet so good?

We use a higher ratio of lemon juice to water than other recipes, giving our lemon sorbet the zestiest, most flavoursome lemon taste.

Serve it on it's own or on top of your favourite dessert - we promise that the kids (big and little) are going to LOVE it!

Why You're Going To Love This Recipe

Our homemade Thermomix Lemon Sorbet couldn't be easier to make... or eat!

  • Basic Ingredients - our lemon sorbet recipe is made using lemon juice (and plenty of it!), water, caster sugar and one egg white.
  • Better Than Store-Bought Sorbet - you won't believe how delicious our homemade sorbet is!
  • No Additives or Preservatives - because we use just a couple of basic ingredients, you know exactly what's going into your sorbet.
  • Suitable For Use In All Thermomix Models - this recipe can be made using any of the Thermomix models - from old to new!
A spoon in a bowl of sorbet.

What You Need

Our Thermomix Lemon Sorbet is made using just a couple of basic ingredients!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for homemade lemon sorbet.
  • lemon juice - our recipe calls for a lot of lemon juice... so it's the perfect time to find a friend with an overflowing lemon tree!
  • caster sugar - also known as superfine sugar
  • egg white
  • water

Step By Step Instructions

Let's make lemon sorbet in the Thermomix!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Heat

Place the water and caster sugar into the Thermomix bowl and mix until the sugar has dissolved.

Lemon liquid in a Thermomix.

Step 2 - Add The Lemon Juice

Add the lemon juice to the sugar mixture and mix to combine.

Lemon liquid in a Thermomix.

Step 3 - Add The Egg White

Mix the egg white through the lemon mixture.

Frothy liquid in a Thermomix.

Step 4 - Freeze

Pour the lemon liquid into a large container or two smaller containers and freeze overnight.

Lemon liquid in two containers.

Step 5 - Mix The Sorbet

Use a knife to cut the frozen lemon liquid into chunks.
Place them into the Thermomix.

Chunks of frozen lemon liquid in a Thermomix.

Mix until smooth.

Serve immediately.

White sorbet in a Thermomix.

Expert Tips

Our top tips will ensure perfect lemon sorbet everytime!

  • use freshly squeezed lemon juice
  • we use a higher ratio of lemon juice to water than most recipes... giving you the ultimate lemon flavour
  • the lemon liquid needs to be frozen overnight before being made into sorbet
  • cut large chunks and place them into the Thermomix. Use the spatula through the MC hole to help push the chunks down.
  • serve immediately as the sorbet will begin to melt
  • place any leftover sorbet into a container and freeze for up to 1 month. When you're ready to use it, allow it so sit at room temp for a couple of minutes to soften enough to be able to scoop.
A spoon in a bowl of lemon sorbet.

FAQs

Can I double this recipe?

You can, however, when you go to mix the frozen lemon liquid chunks, you will need to do so in two batches or the blades wont be able to cope!

Can I make this recipe without a Thermomix?

Yes - you can prepare the lemon liquid on the stovetop and then mix the frozen chunks using a high powered blender or food processor.

White sorbet on a spoon.

The Thermomix makes the most delicious sorbets, ice-creams and acai bowls!

Here's a few more of our favourite Thermomix frozen desserts:

A bowl of sorbet.

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

Complete set o 16 ThermoBliss recipe books.
A bowl of lemon sorbet.
Print Recipe
5 from 1 vote

Thermomix Lemon Sorbet

Our simple and zesty Thermomix Lemon Sorbet recipe is made using lemon juice, caster sugar, egg white and water!
Prep Time5 minutes
Cook Time5 minutes
Freezing Time12 hours
Total Time12 hours 10 minutes
Course: Dessert
Cuisine: Italian
Servings: 8 serves
Calories: 82kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix
  • Freezer

Ingredients

  • 150 g caster sugar
  • 250 g water
  • 300 g lemon juice approximately 8-10 lemons
  • 1 egg white

Instructions

  • Place the caster sugar and water into the Thermomix bowl.
    Heat for 4 minutes, 100 degrees, Speed 2 (or until the sugar has dissolved).
  • Add the lemon juice and mix for 5 seconds, Speed 2.
  • Add the egg white and mix for 5 seconds, Speed 4.
  • Pour the lemon liquid into plastic containers and freeze overnight.
  • To make the sorbet, remove the frozen lemon mixture from the containers and cut into large chunks.
  • Place into a clean and dry Thermomix bowl and mix for 20-30 seconds, Speed 9 (using the spatula through the MC hole to push down the chunks).
    Reduce to Speed 4 and mix for 50 seconds (using the spatula through the MC hole to help mix).
  • Serve immediately

Notes

RECIPE NOTES & TIPS
  • use freshly squeezed lemon juice
  • we use a higher ratio of lemon juice to water than most recipes... giving you the ultimate lemon flavour
  • the lemon liquid needs to be frozen overnight before being made into sorbet
  • cut large chunks and place them into the Thermomix. Use the spatula through the MC hole to help push the chunks down.
  • serve immediately as the sorbet will begin to melt
  • place any leftover sorbet into a container and freeze for up to 1 month. When you're ready to use it, allow it so sit at room temp for a couple of minutes to soften enough to be able to scoop.

Nutrition

Calories: 82kcal | Carbohydrates: 21g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 8mg | Potassium: 45mg | Fiber: 0.1g | Sugar: 20g | Vitamin A: 2IU | Vitamin C: 15mg | Calcium: 4mg | Iron: 0.04mg

Thermomix Fruit Tingle Cocktail

Our Thermomix Fruit Tingle Cocktails can be ready to enjoy in just a few minutes! Made with vodka, blue curaçao, lemonade and red cordial, this light and fruity cocktail is perfect to enjoy for your next celebration.

Making this recipe for a crowd? This Fruit Tingle cocktail can also be doubled - hooray!

close up view of a fruit tingle cocktail with a pineapple wedge in a tall glass.

This classic Fruit Tingle Cocktail will become your new favourite drink this summer - and best of all you just need FOUR ingredients to put it together!

Ingredients

You will find the full list of ingredients and their quantities in the recipe card below.

Vodka - I recommend using a good quality vodka for this cocktail. You can also use Barcardi if you don't have vodka.

Blue Curacao - this is a citrus flavoured liqueur which can be readily found at your local bottle shop.

Lemonade - use a sugar free variety for a low sugar version.

Raspberry cordial - this ingredient is essential to give you the mixture of deep blue and purple colour to your cocktail.

Ingredients to make Fruit tingle cocktail.

How to make a Fruit Tingle Cocktail

Although these Fruit Tingle Cocktails can easily be made without a Thermomix - they do make it even easier to put together!

Find the full recipe method in the recipe card below.

Step 1. Add the ice, vodka, blue curaçao and lemonade into a Thermomix bowl. Mix to combine.

Ingredients to make a fruit tingle in a thermomix bowl.
Combined fruit tingle cocktail ingredient in a thermomix bowl.

Step 2. Divide the mixture between two glasses and add extra ice.

Fruit tingle cocktail before red cordial and extra ice has been added.

Step 3. Add raspberry cordial.

Red cordial being added to a fruit tingle cocktail.

Step 4. Garnish with pineapple wedges (if desired) and enjoy!

Two Fruit Tingle Cocktails in tall glasses and garnished with pineapple wedge.

Recipe Hints

For a sugar free version, use sugar free lemonade or substitute the lemonade with soda water.

This recipe can easily be doubled, ensure it does not exceed the maximum capacity of your machine.

If you don't want to crush the ice when combining ingredients, select the reverse function.

Serve immediately.

Two Fruit Tingle Cocktails in tall glasses and garnished with pineapple wedge.

Frequently Asked Questions

What are fruit tingles?

Fruit Tingles are a fizzy and fruity confectionary made in Australia.

What is in a Fruit Tingle Cocktail?

The main ingredients in a Fruit Tingle Cocktail are: Vodka, Blue Curacao, Lemonade and Raspberry Cordial. Find the full recipe in the recipe card below.

You may also enjoy

You can also find more easy Thermomix cocktail recipes in our books and eBooks. Shop the range here.

Two Fruit Tingle Cocktails in tall glasses and garnished with pineapple wedge.
Print Recipe
No ratings yet

Thermomix Fruit Tingle Cocktail

Our Thermomix Fruit Tingle Cocktails take no time to make using your Thermomix and are the perfect light and delicious drink!
Course: Drinks
Cuisine: Modern
Servings: 2 people
Calories: 273kcal
Author: Lucy & Lauren
Cost: $15

Equipment

  • 2 x Tall glasses
  • Thermomix

Ingredients

  • 300 grams ice cubes plus extra to serve
  • 60 grams vodka
  • 60 grams blue curacao
  • 200 grams lemonade or soda water
  • 50 grams raspberry cordial
  • pineapple wedges optional

Instructions

  • Place the ice cubes, vodka, blue curaçao and lemonade into the Thermomix bowl. Mix for 15 seconds, Speed 4 to mix.
  • Divide the mixture between two tall glasses and add extra ice.
  • Add approximately 25 grams (1 tablespoon) of red cordial to each glass.
  • Garnish with pineapple wedges if desired and enjoy.

Nutrition

Calories: 273kcal | Carbohydrates: 28g | Protein: 0.03g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 16mg | Potassium: 8mg | Sugar: 25g | Calcium: 5mg | Iron: 0.02mg

Thermomix Rum Balls

Our Thermomix Rum Balls are made with just 4 ingredients... fruit cake, rum (or orange juice), dark chocolate and chocolate sprinkles!

Rum balls coated in chocolate sprinkles on a plate.

If you're looking for a classic rum ball recipe made with fruit cake, rum (or orange juice) and melted chocolate... you've come to the right place!

Our Thermomix Rum Balls are a delicious and traditional Christmas recipe.

Simply crush the fruit cake, mix it with the orange juice (or rum), melt the chocolate, mix together then roll into balls and coat in sprinkles!

It couldn't be easier!

Just like our Christmas Peppermint Cheesecake Balls and Oreo Truffles, these Rum Balls are a decadent and festive treat!

Why You're Going To Love This Recipe

There's so much to love about our Thermomix Rum Balls recipe!

  • traditional recipe - this classic old fashioned rum balls recipe uses fruit cake mixed with orange juice or rum and melted chocolate!
  • adults only version - for a slightly boozy version, soak the fruit cake in rum (such as Bundaberg rum)
  • kids version - simply replace the rum for orange juice and you'll have youself a kid-friendly version!
  • freezer friendly - you can make these rum balls ahead of time and store them in an airtight container in the fridge for up to 3 months.
  • suitable for all Thermomix models - this recipe can be made in any of the Thermomix models.
An overhead shot of rum balls.

What You Need

Just 4 ingredients are needed to make rum balls in your Thermomix!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for rum balls.
  • Fruit Cake - you can use either light or dark fruit cake in this recipe
  • Liquid - choose between orange juice or rum to soak the fruit cake in. Traditionally, rum balls are made with rum, however, using orange juice makes them kid-friendly!
  • Chocolate - I recommend using dark chocolate melts as they melt easily
  • Chocolate Sprinkles - for coating the rum balls in. Alternatively you could use coconut or cocoa powder.

Step By Step Instructions

It's SO easy to make our Thermomix Rum Balls!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Crush The Fruit Cake

Break the fruit cake into large chunks and place into the Thermomix.

Fruit cake mixture in a Thermomix.

Mix until fine crumbs remain.

Add the orange juice (or rum) and mix to combine.

Crushed fruit cake in a Thermomix.

Set aside in a seperate bowl to soak.

Fruit cake mixture in a bowl.

Step 2 - Melt The Chocolate

Place the chocolate melts into the Thermomix bowl and heat until smooth and melted.

Melted chocolate in a Thermomix.

Step 3 - Mix

Place the soaked fruit cake back into the Thermomix bowl (with the melted chocolate).

Soft fruit cake in a bowl

Mix until well combined (see tips below).

Chocolate and fruit cake in a Thermomix.

Step 4 - Roll Into Balls

Roll the mixture into tablespoon sized balls and toss through the chocolate sprinkles to coat.

Store in an airtight container in the fridge for up to 2 weeks.

Truffles being coated in chocolate sprinkles.

Expert Tips

Our simple tips will help you to make the perfect rum balls!

  • either light or dark fruit cake is suitable for use (personally I prefer light fruit cake).
  • use rum for an adults-only and more traditional version of rum balls.
  • replace the rum with orange juice for a non-alcoholic and kid-friendly version.
  • once you've melted the chocolate, work quickly to add the fruit cake and mix (before the chocolate starts to set).
  • when mixing the melted chocolate and fruit cake, the mixture will be VERY dense and sticky and the blades may find it hard to mix. Use the spatula through the MC hole to help mix. If your blades are struggling, simply remove the Thermomix bowl and mix together with the spatula.
  • you can substitute the chocolate sprinkles for coconut or cocoa if you prefer.
  • store in airtight container in the fridge for up to 2 weeks.
  • freeze in an airtight container for up to 3 months.
A cake stand topped with chocolate sprinkle rum balls.

FAQs

Can I double this recipe?

Unfortunately no. The mixture is very dense and sticky and the machine wont be able to mix a double batch.

Help! My blades are getting stuck!

When mixing the melted chocolate with the soaked fruit cake, the blades may struggle to mix. Use the spatula through the MC hole to help move the mixture around. If the blades have become completely stuck, simply remove the Thermomix bowl from the machine and use the spatula to mix through.

Can you make rum balls with crushed biscuits and sweetened condensed milk?

Traditional rum balls are made using fruit cake and melted chocolate, however, chocolate coconut balls are often referred to as rum balls as well (even though technically, they are not!). You can find our chocolate coconut balls recipe here.

A half eaten chocolate fruit cake rum ball.

Christmas is the perfect time to get baking!

Here's a few of our favourite Thermomix Christmas recipes:

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

Complete set o 16 ThermoBliss recipe books.
Rum balls coated in chocolate sprinkles on a plate.
Print Recipe
5 from 1 vote

Thermomix Rum Balls

Our Thermomix Rum Balls are made with just 4 ingredients... fruit cake, rum (or orange juice), dark chocolate and chocolate sprinkles!
Prep Time10 minutes
Soaking Time30 minutes
Total Time40 minutes
Course: Snacks
Cuisine: Western
Servings: 30 serves
Calories: 190kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • Thermomix

Ingredients

  • 800 g fruit cake
  • 125 g dark or yellow rum or orange juice
  • 500 g dark chocolate
  • chocolate sprinkles for rolling

Instructions

  • Break the fruit cake into small chunks and place into the Thermomix bowl.
    Chop for 5 seconds, Speed 6.
    Add the orange juice and mix for 10 seconds, Speed 3.
    Pour into a seperate bowl and leave to soak for 30 minutes.
  • In a clean and dry Thermomix bowl, add the dark chocolate.
    Melt for 5minutes, 50 degrees, Speed 2 (scrape down the sides of the bowl partway through) - or until melted.
  • Once melted, add the fruit cake and mix for 20 seconds, Speed 6 (using the spatula though the MC hole to help mix).
    Scrape down the sides of the bowl and mix for a further 10 seconds, Speed 6 (with the help of the spatula).
  • Roll into tablespoon sized balls and then coat in the chocolate sprinkles.
  • Store in an airtight container in the fridge for up to 2 weeks.

Notes

RECIPE TIPS
  • either light or dark fruit cake is suitable for use (personally I prefer light fruit cake).
  • use rum for an adults-only and more traditional version of rum balls.
  • replace the rum with orange juice for a non-alcoholic and kid-friendly version.
  • once you've melted the chocolate, work quickly to add the fruit cake and mix (before the chocolate starts to set).
  • when mixing the melted chocolate and fruit cake, the mixture will be VERY dense and sticky and the blades may find it hard to mix. Use the spatula through the MC hole to help mix. If your blades are struggling, simply remove the Thermomix bowl and mix together with the spatula.
  • you can substitute the chocolate sprinkles for coconut or cocoa if you prefer.
  • store in airtight container in the fridge for up to 2 weeks.
  • freeze in an airtight container for up to 3 months.

Nutrition

Calories: 190kcal | Carbohydrates: 28g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 19mg | Potassium: 119mg | Fiber: 3g | Sugar: 17g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 3mg

Thermomix White Christmas

Our simple melt and mix Thermomix White Christmas recipe is packed with dried cranberries, sultanas, pistachios and coconut! Just 10 minutes prep time.. then chill in the fridge.

A nut and dried fruit white chocolate slice.

White Christmas is such an old fashioned favourite during the festive season... and our Thermomix version couldn't be easier to make!

Fill this crunchy chocolate rice bubble slice with all your favourite nuts and dried fruits.

Looking for more yummy Christmas recipes?

Try our peppermint brownies, chocolate ripple cake and Baileys fudge too!

Why You're Going To Love This Recipe

What's not to love about a classic Christmas sweet treat!?

  • No Bake Recipe - there's no need to turn the oven on... simply melt and mix in the Thermomix and then chill in the fridge!
  • Versatile - you can substitute any of your favourite nuts and dried fruits in this recipe (see below for tips).
  • Suitable For Use In All Thermomix Models - you can make this recipe in any of the Thermomix models.
  • Quick & Easy - have our Thermomix White Christmas recipe prepped and in the fridge in 10 minutes flat!
White Christmas on a cake stand.

What You Need

This versatile recipe can be mixed and matched to suit your preferences!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for Thermomix White Christmas.
  • White Chocolate - I recommend using white chocolate melts as they melt easier than regular white chocolate
  • Rice Bubbles - or any brand of puffed rice
  • Coconut - use dry desiccated coconut
  • Dried Fruits - I like to use craisins and sultanas, however, chopped dried apricots and currants are also great options!
  • Nuts - I like to use pistachios but slivered almonds work well too!

Step By Step Instructions

Lets make White Christmas in the Thermomix!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Melt

Place the white chocolate into the Thermomix bowl and heat until smooth and melted.

Melted white chocolate in a Thermomix.

Step 2 - Mix

Add the coconut, Rice Bubbles, dried fruits and nuts to the bowl.

Dried fruit and nuts in a Thermomix.

Mix on REVERSE until combined.

White Christmas mixture in a Thermomix.

Step 3 - Chill

Working quickly, pour the mixture into a prepared baking tin and spread out evenly with the back of a spoon.

Chill in the fridge until set.

White chocolate slice in a tray.

Expert Tips

  • you can substitute the dried fruit and nuts with any that you prefer!
  • once you've mixed the white chocolate with the add ins, work quickly to pour it into the prepared tin as it will begin to set.
  • chill in the fridge for 4 hours or until set.
  • storing the slice in an airtight container in the fridge will ensure that the Rice Bubbles stay crunchy.
  • store in the fridge for up to 1 week.
  • freeze for up to 1 month.
An overhead shot of White Christmas.

FAQs

Why do I need to mix using REVERSE?

Once you've added the Rice Bubbles, nuts, fruits and coconut, you want to blades to stir rather than chop. Mixing on REVERSE ensures that the mixture is gently stirred.

Can I give this as a homemade gift?

White Christmas makes a delicious Christmas gift. Pop a few pieces into a cellophane bag and tie with a ribbon. Alternatively, add it to a Christmas food hamper.

Can I make this recipe without a Thermomix?

Yes you can - simply melt the chocolate in the microwave or in a double boiler on the stovetop and then mix in a large bowl with a spoon.

A stack of white Christmas pieces.

Here at ThermoBliss we LOVE Christmas time... especially baking all the delicious Christmas treats.

Here's a few of our favourite Thermomix Christmas recipes:

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

Complete set o 16 ThermoBliss recipe books.
Pieces of Thermomix White Christmas.
Print Recipe
5 from 1 vote

Thermomix White Christmas

Our simple no-bake Thermomix White Christmas recipe is filled with dried craberries, sultanas and pistachios.
Prep Time10 minutes
Total Time10 minutes
Course: Sweet
Cuisine: Western
Servings: 20 serves
Calories: 220kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • Thermomix

Ingredients

  • 450 g white chocolate
  • 30 g Rice Bubbles or any puffed rice
  • 125 g dried cranberries
  • 130 g sultanas
  • 80 g pistachios
  • 60 g desiccated coconut

Instructions

  • Grease and line an 18cm X 28cm slice tin with baking paper and set aside.
  • Place the white chocolate into a clean and dry Thermomix bowl.
    Grate for 10 seconds, Speed 5. Scrape down the sides of the bowl.
  • Melt the chocolate for 4-5 minutes, 60 degrees, Speed 2 (or until melted).
  • Add the Rice Bubbles, dried cranberries, sultanas, pistachios and desiccated coconut.
    Mix on REVERSE, Speed 2 until combined (use the spatula through the MC hole to help mix).
  • Spread the mixture into the prepared tin and press down firmly.
  • Refrigerate for 4 hours or until set.

Notes

RECIPE NOTES & TIPS
  • you can substitute the dried fruit and nuts with any that you prefer!
  • Dried Fruits - I like to use craisins and sultanas, however, chopped dried apricots and currants are also great options!
  • Nuts - I like to use pistachios but slivered almonds work well too.
  • once you've mixed the white chocolate with the add ins, work quickly to pour it into the prepared tin as it will begin to set.
  • chill in the fridge for 4 hours or until set.
  • storing the slice in an airtight container in the fridge will ensure that the Rice Bubbles stay crunchy.
  • store in the fridge for up to 1 week.
  • freeze for up to 1 month.

Nutrition

Calories: 220kcal | Carbohydrates: 26g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 23mg | Potassium: 134mg | Fiber: 1g | Sugar: 22g | Vitamin A: 7IU | Vitamin C: 0.4mg | Calcium: 50mg | Iron: 0.3mg

Thermomix Reindeer Bark

Our Thermomix Reindeer Bark is a fun Christmas recipe to make with the kids! All you need is melted chocolate, pretzels, M&Ms, edible eyes and edible glitter/sugar dust... and 5 minutes prep time!

Shards of reindeer Christmas chocolate bark.

One of my favourite parts about the lead up to Christmas is getting into the kitchen with the kids and making fun and simple Christmas recipes!

Just like our Thermomix Christmas Crackles, classic Gingerbread and Peppermint Crisp/Cherry Ripe Balls, this Christmas Reindeer Bark recipe is super simple, super fun and super yum!

Let's get baking...!

Why You're Going To Love This Recipe

The kids will LOVE making their own reindeer bark using the Thermomix!

  • Fun Activity - build the Christmas excitement by getting the kids into the kitchen to make their very own reindeer bark!
  • Homemade Gift Idea - pop pieces of the reindeer bark into cellophane bags and tie with the a ribbon - a sweet gift for teachers, neighbours and friends.
  • Simple Kids Recipe - younger kids may need assistance melting the chocolate but they'll love decorating their reindeer bark!
  • Recipe Can Be Doubled - want to make an extra big batch? No problem! Simply double the recipe and slightly increase the time for melting the chocolate.
A hand holding a piece of reindeer bark.

What You Need

Our Thermomix Reindeer Bark is made using just 5 ingredients!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for reindeer chocolate bark.
  • Chocolate - you can use either milk or dark chocolate for this recipe. I recommend using chocolate melts as they melt easier than regular chocolate.
  • Pretzels - use regular size pretzels and break them into antler shapes!
  • M&Ms - pick out the red M&Ms to use for the nose! You could also use red Skittles or Smarties if you prefer.
  • Edible Eyes - you can buy edible eyes from most major supermarkets (I buy mine from Coles) or specialty baking stores.
  • Edible Glitter/Dust - this is optional but adds an extra special festive look to the bark. In the recipe I have used gold sugar dust, however, you can use any edible glitter or sugar dust you like.

Step By Step Instructions

You won't believe how quick and easy it is to make Christmas reindeer bark!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Melt The Chocolate

Melt the chocolate in the Thermomix bowl.

Melted chocolate in a Thermomix.

Step 2 - Decorate

Pour the melted chocolate onto a baking paper lined tray (see tips).

Working quickly, decorate by making reindeer with:

  • 2 pieces of broken pretzels for the antlers
  • 2 edible eyes
  • 1 red M&M for the nose
Making reindeer bark on a tray.

Sprinkle the edible sugar dust/glitter over the entire chocolate bark.

Allow to set (if you're in a warm climate, you'll need to place the bark into the fridge).

Reindeer chocolate on a tray.

Step 3 - Cut Into Shards

Place onto a chopping board and use a large flat knife to cut the chocolate bark into shards.

Store in an airtight container at room temperature for up to 1 week (if you live in a warm climate, you may need to store it in the fridge).

Pieces of Christmas chocolate chopped into shards.

Expert Tips

Follow my simple tips for the perfect Thermomix reindeer bark!

  • edible eyes can be purchased from most major supermarkets or speciality baking stores. I purchase mine from Coles.
  • you can use red M&Ms or replace them with red Skittles or Smarties.
  • edible sugar dust or glitter adds an extra special look to the reindeer bark - however it is entirely optional.
  • have your pretzels chopped and ready to go before the chocolate has melted.
  • once the chocolate has melted, you'll need to work quickly to decorate so that the chocolate doesn't set.
  • if you live in a cold climate, warm your flat baking tray in the oven on a low heat before spreading the melted chocolate over the top. This will stop the melted chocolate from setting while you decorate.
  • store the reindeer bark in an airtight container at room temperature for up to 1 week (or in the fridge if you live in a warm climate).
  • freeze any leftover bark for up to 1 month.
  • note: the pretzels are at their crunchiest on the day of making the bark and will soften over time (particularly if stored in the fridge or freezer).
Pieces of Christmassy chocolate bark.

FAQs

Where can I buy edible sugar dust or edible glitter?

Most major supermarkets (such as Coles or Woolworths) sell these in their baking aisles. Alternatively, Big W has a good range, as do all speciality baking stores.

How do you stop the pretzels from softening?

The pretzels will begin to soften over time. They will soften more so if stored in the fridge or freezer than they will at room temperature.

Can I give this as a homemade gift?

Yes! Simply place a few pieces into a cellophane bag and you have the perfect Christmas gift for neighbours, friends and family.

Christmas themed chocolate bark.

The lead up to Christmas is the perfect time to get into the kitchen with the kids!

Here's a few of our favourite Thermomix Christmas recipes:

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

Complete set o 16 ThermoBliss recipe books.
Shards of chocolate reindeer inspired bark.
Print Recipe
5 from 1 vote

Thermomix Reindeer Bark

Our Thermomix Reindeer Bark is a fun Christmas recipe to make with the kids!
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Christmas
Cuisine: dessert
Servings: 8 serves
Calories: 340kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • Thermomix

Ingredients

  • 300 g dark chocolate
  • 100 g red M&Ms
  • 50 g pretzels
  • edible eyes
  • edible gold glitter/sprinkles

Instructions

  • Line a flat baking tray with baking paper and set aside.
  • Place the dark chocolate into your Thermomix bowl.
    Mix for 5 seconds, Speed 8. Scrape down the sides of the bowl.
    Melt for 4 minutes, 50 degrees, Speed 2 or until melted.
  • Pour the melted chocolate onto the prepared baking tray and move the tray around to get a thin layer of chocolate.
  • Make reindeers out of 2 pretzel 'antlers', 2 edible eyes and a red M&M for the nose.
    Sprinkle with edible gold glitter or sprinkles.
  • Place the tray into the fridge for 1 hour or until set.
  • Remove from the fridge and cut or break into large pieces.

Notes

RECIPE NOTES & TIPS
  • Dark Chocolate - choose a good quality white chocolate such as Cadbury, Lindt, Nestle or Hersheys.
  • Christmas M&Ms - These red and green M&Ms can be bought from the supermarket in the lead up to Christmas. If you can't find the special Christmas packs of M&Ms, you can simply use the red M&Ms from a regular pack. Or you can substitute them with red Skittles or Smarties.
  • edible eyes can be purchased from most major supermarkets or speciality baking stores. I purchase mine from Coles.
  • edible sugar dust or glitter adds an extra special look to the reindeer bark - however it is entirely optional.
  • have your pretzels chopped and ready to go before the chocolate has melted.
  • once the chocolate has melted, you'll need to work quickly to decorate so that the chocolate doesn't set.
  • if you live in a cold climate, warm your flat baking tray in the oven on a low heat before spreading the melted chocolate over the top. This will stop the melted chocolate from setting while you decorate.
  • store the reindeer bark in an airtight container at room temperature for up to 1 week (or in the fridge if you live in a warm climate).
  • note: the pretzels are at their crunchiest on the day of making the bark and will soften over time (particularly if stored in the fridge or freezer).
  • Freezing - Freeze in an airtight container for up to 1 month. Allow to defrost in the fridge before consuming. Note: the M&Ms will lose some of their colour once frozen and defrosted and the pretzels will no longer be crunchy!

Nutrition

Calories: 340kcal | Carbohydrates: 39g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 29mg | Potassium: 189mg | Fiber: 2g | Sugar: 36g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg

Thermomix Shortbread

Our simple and classic Thermomix Shortbread recipe is made from just 3 ingredients... butter, icing sugar and plain flour.

An overhead shot of round shortbread biscuits.

While most of us enjoy shortbread during the festive season, it's such a delicious and simple biscuit to make all year round!

Whether you're filling up the biscuit tin, packing lunch box snacks or preparing for Christmas, we just know that you're going to love our simple, buttery shortbread recipe.

Lets get baking....

Why You're Going To Love This Recipe

Everyone needs a buttery soft shortbread biscuit recipe in their lives... and this is the perfect Thermomix method recipe!

  • 3 Ingredient Recipe - head to the pantry and you'll find that you have everything you need to make our Thermomix shortbread recipe!
  • Make Into Shapes - make traditional circles or rectangles or have some fun with hearts and stars!!
  • Christmas Homemade Gift - pop a few melt-in-your-mouth biscuits into a cellophane bag and tie with a ribbon... a sweet and thoughtful gift.
  • Suitable For Use In Any TM Model - you can make this recipe using any model of the Thermomix... from a TM31 through to a TM6.
A close up photo of a stack of shortbread biscuits.

What You Need

All you need is 3 ingredients to make our Thermomix shortbread!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for Thermomix Shortbread.
  • Butter - you can use either salted or unsalted butter in this recipe
  • Plain Flour - also known as all purpose flour
  • Icing Sugar Mixture - this is also known as soft icing sugar

Step By Step Instructions

Let's make shortbread using the Thermomix!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Sift The Icing Sugar

Place the icing sugar into the Thermomix bowl and mix to sift.

Scrape down the sides of the bowl with the spatula.

Icing sugar in a Thermomix.

Step 2 - Add The Butter & Flour

Add the plain flour and chopped butter to the Thermomix bowl.

Butter, icing sugar and plain flour in a Thermomix.

Mix until combined.

Biscuit mixture in a Thermomix.

Then use the kneading function to knead the dough.

Shortbread mixture in a Thermomix.

Step 3 - Chill The Dough

Form the dough into a ball, wrap in plastic wrap and chill in the fridge for 30 minutes (or longer).

A ball of biscuit dough.

Step 4 - Cut Out Biscuits

Use a scone or cookie cutter to cut shapes out of the dough.

I used a regular round scone cutter, however, stars, hearts and other shapes are super fun too!

Round biscuits being cut out from dough.

Step 5 - Bake

Place the biscuits onto baking paper lined trays and bake for 10 minutes or until just lightly golden around the edges.

Round biscuits on a flat tray.

Expert Tips

Follow our simple tips for the perfect Thermomix shortbread!

  • there is no rising agent used in shortbread - this is because we want it to be flat and buttery rather than fluffy
  • either salted or unsalted butter is fine to use
  • the kneading function may also be called the dough function - depending on the model of your Thermomix
  • it's important to chill the dough so that the butter solidifies and your biscuits don't spread when baked
  • if you have chilled the dough for considerably longer than 30 minutes, you may need to leave it at room temp for 10 minutes before rolling it out (so that it doesn't crack).
  • don't overcook the shortbread - it should hardly change in colour at all. Please note, that the shortbread will be soft when you remove it from the oven and it will firm up as it cools.
  • Store shortbread in an airtight container at room temperature for 1-2 weeks.
  • Alternatively, you can freeze the unbaked dough or the baked biscuits for up to 1 month.
A stack of shortbread biscuits on a cake stand.

FAQs

Can I make this in an older model of the Thermomix?

Yes! All of our recipes are suitable for use in all Thermomix models.

Can I use this recipe to make different shaped shortbread?

Yes! This recipe is perfect for making all kinds of shortbread shapes.. from stars to hearts and more!

Can I add flavours to the shortbread?

Of course! Some delicious flavours could include, mini chocolate chip, cranberry or finely grated orange zest.

A white cake stand topped with shortbread.

Looking for more delicious Thermomix Christmas recipes?

Here's a few of our favourites:

An overhead shot of shortbread biscuits.

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

Complete set o 16 ThermoBliss recipe books.
Round shortbread biscuits on a white cake stand.
Print Recipe
5 from 1 vote

Thermomix Shortbread

Our simple and classic Thermomix Shortbread recipe is made from just 3 ingredients... butter, icing sugar and plain flour.
Prep Time5 minutes
Cook Time10 minutes
Chilling time30 minutes
Total Time45 minutes
Course: Biscuits and Cookies
Cuisine: scottish, Western
Servings: 30 biscuits
Calories: 146kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix
  • Baking Trays
  • Oven

Ingredients

  • 150 g icing sugar mixture
  • 340 g butter chopped
  • 375 g plain flour

Instructions

  • Place the icing sugar into a clean and dry Thermomix bowl and soft for 8 seconds, Speed 8.
    Scrape down the sides of the bowl.
  • Add the chopped butter and plain flour and mix for 10 seconds, Speed 6.
  • Knead (using the Kneading function) for 1 minute and 30 seconds.
  • Form the dough into a ball, wrap in plastic wrap and chill in the fridge for 30 minutes.
  • Preheat the oven to 160 degrees celsius (fan forced).
    Line two flat baking trays with baking paper and set aside.
  • On a lightly floured board or bench, roll the dough out to 1cm thick.
    Cut the dough out using a circle cutter.
  • Place the circles onto the prepared trays and bake for 10-12 minutes or until just ever so slightly golden around the edges.
  • Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.

Notes

RECIPE NOTES & TIPS
  • there is no rising agent used in shortbread - this is because we want it to be flat and buttery rather than fluffy
  • either salted or unsalted butter is fine to use
  • the kneading function may also be called the dough function - depending on the model of your Thermomix
  • it's important to chill the dough so that the butter solidifies and your biscuits don't spread when baked
  • if you have chilled the dough for considerably longer than 30 minutes, you may need to leave it at room temp for 10 minutes before rolling it out (so that it doesn't crack).
  • don't overcook the shortbread - it should hardly change in colour at all. Please note, that the shortbread will be soft when you remove it from the oven and it will firm up as it cools.
  • Store shortbread in an airtight container at room temperature for 1-2 weeks.
  • Alternatively, you can freeze the unbaked dough or the baked biscuits for up to 1 month.

Nutrition

Calories: 146kcal | Carbohydrates: 15g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 73mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 283IU | Calcium: 5mg | Iron: 1mg

Thermomix Cherry Coconut Balls

Our no-bake Thermomix Cherry Coconut Balls are made with just 4 ingredients!

A delicious recipe to make with the kids in the lead up to Christmas!

A bowl of cherry coconut balls.

You know that it's starting to feel a lot like Christmas when you start buying glace cherries from the supermarket!!!

Our sweet and simple no-bake cherry coconut balls are so easy to prepare and make a yummy dessert or homemade food gift.

Lets get baking...

Why You're Going To Love This Recipe

These Thermomix Cherry Coconut Balls are sure to become a firm Christmas favourite...

  • Just 4 Ingredients - all you need is coconut, glace cherries, sweetened condensed milk and lemon zest.
  • Fun Recipe For The Kids - our Thermomix cherry coconut balls recipe are a great for the kids to help make and roll. The perfect activity in the lead up to Christmas.
  • Prepare Ahead Of Time - our cherry coconut balls can be prepped and stored in an airtight container for up to 1 week.
  • Suitable For Use In Any TM Model - you can make this recipe using any model of the Thermomix... from a TM31 through to a TM6.
A close up photo of cherry coconut balls.

What You Need

Say hello to the easiest 4 ingredient cherry coconut balls... made entirely in your Thermomix!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for Thermomix Cherry Coconut Balls.
  • coconut - use fine desiccated coconut
  • sweetened condensed milk - use full fat (not skim) sweetened condensed milk as it sets firmer. I prefer to use Nestle brand, however you can use any brand you like.
  • glace cherries - these sticky red cherries can be found in the dried fruits aisle of the supermarket. They are particularly popular during Christmas!
  • lemon - peel the white part of the lemon zest off and then finely grate it in your Thermomix!

Step By Step Instructions

Let's make Thermomix Cherry Coconut Balls in just minutes!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Finely Grate The Lemon Zest

Use a vegetable peeler to peel the yellow part off from one lemon.

Place the peeled lemon zest into the Thermomix bowl.

Lemon zest peels in a Thermomix.

Finely grate by mixing, then scraping down the sides of the bowl and mixing again (until you have a very fine zest).

Grated lemon zest in a Thermomix.

Step 2 - Add The Cherries

Place the glace cherries into the bowl with the lemon zest.

Glace cherries and lemon zest in a Thermomix.

Mix until finely chopped (and the mixture has a paste-like texture).

Chopped glace cherries in a Thermomix.

Step 3 - Mix

Add the sweetened condensed milk and the coconut to the Thermomix bowl.

Sweetened condensed milk in a Thermomix.

Mix until well combined.

Cherry coconut mixture in a Thermomix.

Step 4 - Roll Into Balls

Roll the mixture into heaped teaspoon-sized balls and place into an airtight container in the fridge.

A hand holding a coconut bowl.

Expert Tips

Our Thermomix Cherry Coconut Balls are SO easy to make!

  • To get very finely grated lemon zest, mix the lemon peel, then scrape down the sides of the Thermomix bowl and continue mixing and scraping until the zest is very fine.
  • If you would like your cherry coconut balls to be coloured, simply add 1-2 drops of pink or red food colouring along with the sweetened condensed milk and coconut.
  • use fine desiccated coconut (not shredded or sweetened flakes).
  • full fat sweetened condensed milk should be used (not skim) as it sets firmer.
  • If the mixture is too dry (it should be able to be rolled into balls), add the extra sweetened condensed milk and mix again.
  • Store the cherry coconut balls in an airtight container in the fridge for up to 1 week.
  • Alternatively, freeze the balls for up to 1 month.
Cherry coconut balls in a bowl.

FAQs

Can I make this recipe without a Thermomix?

Yes! You can use a high powered food processor or blender instead.

Help! My mixture is too dry to roll into balls!

No problem! Simply add the remaining sweetened condensed milk and mix again.

Cherry coconut balls with lemon zest in a bowl.

If you love our no-bake cherry coconut balls, you'll love these delicious Thermomix dessert recipes too!

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

Complete set o 16 ThermoBliss recipe books.
Cherry coconut balls in a bowl.
Print Recipe
5 from 1 vote

Thermomix Cherry Coconut Balls

Our no-bake Thermomix Cherry Coconut Balls are made with just 4 ingredients!
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: Christmas
Servings: 30 serves
Calories: 128kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix

Ingredients

  • zest of 1 lemon
  • 200 g glace cherries
  • 340 g desiccated coconut
  • 300-400 g sweetened condensed milk see notes
  • 1-2 drops pink or red food colouring optional

Instructions

  • Peel the zest off the lemon using a peeler. Place the zest into the Thermomix bowl. Mix for 10 seconds, Speed 8. Scrape down the sides of the bowl. Repeat 3-4 more times or until the zest is very finely grated.
  • Add the glace cherries and chop using the Turbo function for 1 second.
  • Add the coconut and 300g of the sweetened condensed milk. Mix on REVERSE, Speed 4, using the spatula through the MC hole to help mix until combined.
    If the mixture is too dry (it should be able to be rolled into balls), add the extra sweetened condensed milk and mix again.
  • Roll the mixture into heaped teaspoonful balls and store in an airtight container in the fridge for up to 1 week.

Notes

RECIPE NOTES & TIPS
  • To get very finely grated lemon zest, mix the lemon peel, then scrape down the sides of the Thermomix bowl and continue mixing and scraping until the zest is very fine.
  • You can add 1-2 drops of red or pink food colouring with the coconut and sweetened condensed milk for coloured coconut balls (they will look like the filling on these balls). 
  • use fine desiccated coconut (not shredded or sweetened flakes).
  • full fat sweetened condensed milk should be used (not skim) as it sets firmer.
  • If the mixture is too dry (it should be able to be rolled into balls), add the extra sweetened condensed milk and mix again.
  • Store the cherry coconut balls in an airtight container in the fridge for up to 1 week.
  • Alternatively, freeze the balls for up to 1 month.

Nutrition

Calories: 128kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 17mg | Potassium: 99mg | Fiber: 2g | Sugar: 9g | Vitamin A: 27IU | Vitamin C: 0.4mg | Calcium: 31mg | Iron: 0.4mg

Thermomix Gingernut Log

Our no-bake Thermomix Gingernut Log is made using just 4 ingredients... with gingernuts dipped in either brandy or orange juice and then covered in caramel flavoured whipped cream!

An overhead shot of gingernut log.

Looking for an alternative to a classic choc ripple cake recipe?

We've got you covered!

Our Thermomix Gingernut Log is made with Arnott's gingernut biscuits in place of the choc ripple biscuits.

For the ultimate flavour and texture, the gingernut biscuits are dipped in orange juice (or brandy for an adults-only boozy option), then coated with caramel whipped cream into a log shape.

When you're ready to serve, simply drizzle over extra caramel sauce.

This is such a delicious Christmas dessert (or for any time of the year!).

Why You're Going To Love This Recipe

This gingernut log is going to become your new fave dessert!

  • No Bake Dessert - our Thermomix gingernut log is the perfect summer dessert... because there's NO need to turn the oven on!
  • Just 4 Ingredients - all you need is cream, caramel sauce, gingernut biscuits and orange juice (or brandy).
  • Prepare Ahead Of Time - just like a choc ripple cake, a gingernut log is best served after being refrigerated for a few hours (or even better... overnight!) as the liquid seeps into the biscuits, softening them and enhancing the flavours.
  • Suitable For Use In Any TM Model - you can make this recipe using any model of the Thermomix... from a TM31 through to a TM6.
Caramel sauce on top of a gingernut log.

What You Need

Our no-bake Thermomix Gingernut Log is made using just 4 ingredients!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The four ingredients needed for Thermomix Gingernut Log.
  • Arnott's Gingernut Biscuits - you can purchase these from any major supermarket in Australia. If you can't buy Arnott's gingernuts, you can replace them with any plain ginger flavoured biscuit or cookie.
  • Thickened Cream - for whipping
  • Caramel Sauce - use a store-bought caramel sauce or make your own!
  • Orange Juice or Brandy - to soften the biscuits and give the log some extra flavour, quickly dip them into either orange juice (for a kid-friendly option) or brandy (for a more traditional option).

Step By Step Instructions

Let's make a classic Gingernut Log using the Thermomix!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Make The Caramel Whipped Cream

Insert the Butterfly attachment into the Thermomix bowl.

Add the cream and the caramel sauce.

Cream in a Thermomix.

Whip on Speed 3 until soft peaks form.

Remove the Butterfly attachment and set the cream aside.

Caramel whipped cream in a Thermomix.

Step 2 - Dip The Biscuits

Very quickly (for 1 second), dip the biscuits into a small bowl or ramekin filled with orange juice (or brandy).

Allow any excess liquid to drip off.

A gingernut biscuit being dipped into orange juice.

Step 3 - Assemble The Log

Spread one teaspoon of the whipped cream onto the flat side of a gingernut biscuit.

Whipped cream on a biscuit.

Sandwich together with more biscuits and cream until you have a stack.

A hand holding biscuits sandwiched in whipped cream.

Place the stack onto a serving dish (with a little extra cream spread on the bottom).

Repeat with extra biscuits and cream until all of the biscuits have been used up.

An overhead shot of whipped cream and biscuits.

Cover the entire log in the remaining whipped cream and refrigerate overnight.

An overhead shot of whipped cream covered biscuits.

When you're ready to serve, remove the log from the fridge, drizzle with extra caramel sauce and serve.

Expert Tips

You won't believe how easy it is to make Thermomix gingernut log!

  • choose a cream that's suitable for whipping (like thickened or heavy cream)
  • continue whipping the cream until soft peaks form - the time it takes for the cream to whip will depend on how fresh it is
  • you can use a homemade caramel sauce or store-bought caramel sauce
  • use orange juice for a kid-friendly option or brandy for a more traditional (adults-only) option
  • store the log in the fridge overnight to allow the biscuits to soften
  • store any leftovers in an airtight container in the fridge for up to 2 days.
  • this recipe is not suitable for freezing
An overhead shot of gingernut log.

FAQs

Can I double this recipe?

Absolutely! However, if you're doubling the recipe, it's best to whip the cream in 2 seperate batches.

Can I make this into a wreath shape?

Yes! We love making gingernut wreaths at Christmas and during the festive season!

Can I make this without a Thermomix?

Of course! Simply whip your caramel cream using hand held beaters or a stand mixer.

Whipped cream and caramel sauce over a log of biscuits.

Looking for more delicious Thermomix Christmas recipes?

Here's a few of our favourites:

A gold fork taking a piece of gingernut log.

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

Complete set o 16 ThermoBliss recipe books.
Caramel sauce on top of a gingernut log.
Print Recipe
5 from 1 vote

Thermomix Gingernut Log

Our no-bake Thermomix Gingernut Log is made using just 4 ingredients.
Prep Time5 minutes
Chilling time12 hours
Total Time12 hours 5 minutes
Course: Desserts
Cuisine: Christmas
Servings: 8 serves
Calories:
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix

Ingredients

  • 600 ml thickened cream
  • 45 g caramel sauce plus extra for decorating
  • 250 g Arnott's gingernut biscuits
  • 200 g orange juice or brandy

Instructions

  • Insert the Butterfly into the Thermomix bowl.
    Add the cream and caramel sauce and mix on Speed 3 until soft peaks form.
  • Spread some of the caramel whipped cream along the base of your serving dish.
  • Hold one gingernut biscuit in your hand and quickly dip it into a small deep bowl filled with orange juice (or brandy).
    Spread a teaspoon of caramel whipped cream onto the flat edge and place another gingernut biscuit on top.
    Repeat until you have a small stack of biscuits in your hand.
  • Place the stack standing upright onto the cream on the serving plate.
    Repeat with another few biscuits and then join that stack to the serving platter to form a log.
  • Repeat until all of the gingernut biscuits have been used.
  • Use the remaining caramel whipped cream to spread over the entire outside of the log.
  • For best results, place in the fridge overnight before serving (as this will allow the biscuits to soften). 
    Decorate with extra caramel sauce.

Notes

RECIPE NOTES & TIPS
  • choose a cream that's suitable for whipping (like thickened or heavy cream)
  • continue whipping the cream until soft peaks form - the time it takes for the cream to whip will depend on how fresh it is
  • you can use a homemade caramel sauce or store-bought caramel sauce
  • use orange juice for a kid-friendly option or brandy for a more traditional (adults-only) option
  • store the log in the fridge overnight to allow the biscuits to soften
  • store any leftovers in an airtight container in the fridge for up to 2 days.
  • this recipe is not suitable for freezing

Thermomix Salted Caramel Fudge

Our Thermomix Salted Caramel Fudge is the ultimate combination of sweet and salty! Made with just SIX simple ingredients, this delicious fudge requires around 30 minutes of prep time.

As well as being a delicious dessert or sweet treat, this Thermomix Salted Caramel Fudge also makes the perfect homemade gift.

Two pieces of salted caramel fudge sitting on top of each other. In the background is more pieces of fudge.

This Salted Caramel Fudge recipe is based on our famous Thermomix Caramel Fudge, with the addition of salt flakes. You just won't be able to resist the perfect balance of sweet and salty in every single bite of this fudge!

You will love

Three step recipe - making homemade fudge in you Thermomix really is easier than you think.

Simple ingredients - you will need just six everyday ingredients to make our Salted Caramel Fudge. You won't need to hit the shops searching for expensive and hard to find ingredients!

Versatile - slice the fudge into smaller pieces if you are wanting to feed a crowd, or alternatively slice into bars for the perfect homemade gift.

Overhead view of salted caramel fudge pieces on a white plate.

Ingredients

Please note you will find the full list of ingredients and their quantities in the recipe card below.

Butter - we prefer to use unsalted butter for our recipes.

Brown Sugar - we use regular brown sugar.

Golden Syrup

Sweetened Condensed Milk - it is essential to use full fat sweetened condensed milk and not evaporated milk for this recipe.

White Chocolate - we recommend using a good quality white chocolate.

Sea Salt Flakes - we do recommend using sea salt flakes versus table salt, as it is less processed and provides a stronger and more distinctive salty taste.

Ingredients to make Salted Caramel Fudge in a Thermomix.

Step by Step Instructions

You will find the full instructions in the recipe card below.

Step 1. Add the brown sugar, butter, golden syrup and sweetened condensed milk to the Thermomix bowl and cook.

Step 2. Add the white chocolate and salt and mix to combine.

Salted caramel fudge mixture in a thermomix bowl.

Step 3. Working quickly, pour the mixture into a prepared baking dish. Sprinkle with a little extra salt if desired and place into the fridge to set.

Salted caramel fudge mixture poured into a baking dish before extra salt added.
Salted Caramel fudge in a baking dish ready to go into the fridge to set,

Step 4. Once set, slice into pieces and enjoy.

Salted Caramel Fudge cut into small pieces.

Recipe Hints and Tips

It is important to use full fat sweetened condensed milk and not evaporated milk for this recipe.

If you mistakenly add the white chocolate before the second cook, the fudge will still work out, the consistency will be a little different.

Once the white chocolate has been added, it will begin to set quickly, make sure the baking dish is lined and in easy reach.

Ideally, make this salted caramel fudge the day before it is needed. Ensuring it is fully set.

We recommend to use good quality salt flakes when making this recipe, you can use table salt however.

We used a 20cm square baking tin to make the fudge pictured. You can also use an 18 x 28cm slice tray however the height of the fudge will be less.

One f salted caramel fudge sitting on top of each other. In the background is more pieces of fudge.

Frequently Asked Questions

Why isn't my fudge setting?

The most likely cause of fudge not setting is that it was not heated to a high enough temperature or for long enough.

What is salted caramel fudge made of?

To make salted caramel fudge you will need brown sugar, butter, sweetened condensed milk, golden syrup, white chocolate and salt flakes.

White cake plate topped with pieces of salted caramel fudge.

More Thermomix Fudge Recipes:

Looking for even more?

You can find even more delicious and easy Thermomix recipes in our books and eBooks. Shop the range here.

Complete set o 16 ThermoBliss recipe books.
Two pieces of salted caramel fudge sitting on top of each other. In the background is more pieces of fudge.
Print Recipe
5 from 1 vote

Thermomix Salted Caramel Fudge

Our Thermomix Salted Caramel Fudge is made with just SIX ingredients and can be ready to put into the fridge to chill in under 30 minutes!
Prep Time2 minutes
Cook Time28 minutes
Setting Time6 hours
Total Time6 hours 30 minutes
Course: Desserts
Cuisine: Modern
Servings: 36 pieces
Calories: 116kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • Thermomix
  • 1 x 20cm square baking dish

Ingredients

  • 125 grams butter
  • 390 grams sweetened condensed milk
  • 40 grams golden syrup
  • 220 grams brown sugar
  • 200 grams white chocolate
  • ½ teaspoon sea salt flakes plus extra to sprinkle over the top

Instructions

  • Line a 20cm square baking dish with greaseproof paper and set aside until needed.
  • Break the white chocolate into squares and set aside until needed.
  • Place the butter, golden syrup, sweetened condensed milk and brown sugar into the Thermomix bowl and cook for 8 minutes, 100 degrees, Speed 3 with the measuring cup off.
  • Scrape the sides of the Thermomix bowl and cook for a further 20 minutes, Varoma temperature, Speed 3 with the measuring cup off.
  • Add the white chocolate and sea salt and mix for 10 seconds, Speed 4 or until melted and the mixture is smooth
  • Quickly transfer the fudge to the prepared tin and gently smooth the surface before sprinkling with a pinch of extra sea salt flakes.
  • Place the fudge into the fridge for 6 hours (preferably overnight) to set before slicing into pieces.

Notes

It is important to use full fat sweetened condensed milk and not evaporated milk for this recipe.
If you mistakenly add the white chocolate before the second cook, the fudge will still work out, the consistency will be a little different.
Once the white chocolate has been added the fudge will begin to set quickly. It is essential to make sure the baking dish is lined and in easy reach.
For best results, make this salted caramel fudge the day before it is needed to ensure it is fully set.
We recommend to use good quality salt flakes when making this recipe, you can use table salt however.
The fudge pictured was made using a 20cm square baking tin. You can also use an 18 x 28cm slice tray however the height of the fudge will be less.

Nutrition

Calories: 116kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 75mg | Potassium: 65mg | Fiber: 0.01g | Sugar: 16g | Vitamin A: 117IU | Vitamin C: 0.3mg | Calcium: 48mg | Iron: 0.1mg

Thermomix Limoncello Spritz

This Thermomix Limoncello Spritz is a light and refreshing cocktail that is perfect to enjoy during the warmer months.

Made with just a few simple ingredients, our Limoncello Spritz can be ready to enjoy in under 5 minutes. Perfect for when family or friends pop over!

Side view of Limoncello Spritz garnished with a slice of lemon.

You will love:

Two step recipe - it doesn't get easier!

Refreshing - this Limoncello Spritz is perfect to enjoy on a warm afternoon or evening.

Versatile - simply double this recipe if serving for more than two people or you can half it if required.

overhead view of Limoncello Spritz garnished with a slice of lemon being held by an adult hand.

Ingredients

You will find the full list of recipes including the quantities required in the recipe card below.

  • Limoncello
  • Prosecco
  • Soda water - substitute with lemonade.
  • Mint
  • Ice
  • Lemon slices - to garnish
Ingredients to make a Limoncello Spritz.

How to make a Limoncello Spritz in a Thermomix:

Please note you will find the full instructions in the recipe card below.

Step 1. Place the ice and mint into the Thermomix bowl and mix to combine.

Ice and mint leaves in a thermomix bowl.

Step 2. Add the remaining ingredients and mix.

Step 3. Divide between two glasses and garnish with lemon slices.

Side view of Limoncello Spritz garnished with a slice of lemon.

Recipe Hints and Tips

This recipe can be halved or doubled.

You will find Limoncello in the spirits aisle at your local BWS/Dan Murphy's stores.

Substitute soda water for lemonade.

Add extra soda water for a less intense cocktail.

Frequently Asked Questions

What is a limoncello spritz made from?

Traditionally a limoncello spritz is made from limoncello, soda water and Prosecco.

What is limoncello?

Limoncello is made by infusing lemon zest with an alcohol such as vodka and then combined with a simple syrup.

overhead view of Limoncello Spritz garnished with a slice of lemon.

More Thermomix Cocktail Recipes:

Looking for even more?

Looking for more delicious and easy Thermomix Cocktail recipes? Check out our books and eBooks - browse the range here.

Complete set o 16 ThermoBliss recipe books.
Side view of Limoncello Spritz garnished with a slice of lemon.
Print Recipe
5 from 1 vote

Thermomix Limoncello Spritz

This Limoncello Spritz is a light and delicious cocktail that is perfect for your next special occasion.
Prep Time5 minutes
Total Time5 minutes
Course: cocktails
Cuisine: Modern
Servings: 2 serves
Calories: 232kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix
  • 2 x Cocktail Glasses

Ingredients

  • 100 grams Limoncello
  • 140 grams Prosecco
  • 120 grams soda water see notes
  • 200 grams ice
  • 12 leaves mint
  • 2 slices lemon to garnish

Instructions

  • Place the ice and mint into the Thermomix bowl and mix for 7 seconds, Speed 3, Reverse.
  • Add the Limoncello, Prosecco and soda water and mix for 10 seconds, Speed 3, Reverse.
  • Divide between two glasses, garnish with lemon slices and serve.

Notes

This recipe can be halved or doubled.
You will find Limoncello in the spirits aisle at your local BWS/Dan Murphy's stores.
The soda water can be substituted with lemonade if you prefer.
Add extra soda water for a less intense cocktail.

Nutrition

Calories: 232kcal | Carbohydrates: 21g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Sodium: 18mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 20g | Vitamin A: 14IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 0.1mg

Thermomix Herb and Garlic Dip

This Thermomix Herb and Garlic Dip can be ready to enjoy in just FIVE minutes! It is perfect to enjoy with veggie sticks, corn chips or your favourite crackers.

You will love:

Simple Ingredients - this flavour packed dip is made with just FIVE simple ingredients.

Quick to prepare - you can ben enjoying this Thermomix Herb and Garlic Dip in just 5 minutes.

Two step recipe - it doesn't get easier!

Versatile - a delicious addition to your favourite sandwich or salad roll fillings, plus you can also enjoy this creamy dip with veggie sticks or crackers.

Ingredients

Please note you will find the full list of ingredients in the recipe card below.

  • Garlic clove - you can use ¼ teaspoon of minced garlic instead.
  • Spring onions
  • Parsley - either flat leaf or curly parsley can be used
  • Cream cheese
  • Natural yoghurt
Ingredients to make Herb and Garlic Dip in a Thermomix.

Step by Step Instructions to make Herb and Garlic Dip in a Thermomix:

Full recipe instructions can be found in the recipe card below.

Step 1. Add the parsley, spring onions and garlic to the Thermomix bowl and mix well to chop into small pieces.

Chopped spring onions, garlic and parsley in a thermomxi bowl.

Step 2. Add the cream cheese and natural yoghurt.

Step 3. Mix to combine.

Step 4. Transfer the dip from the Thermomix to a serving bowl and enjoy!

Overhead view of THermomix Herb and Garlic Dip in a bowl. Sitting on a grey plate with carrot sticks and crackers.

Recipe Hints and Tips

For a more intense garlic flavour, use two cloves of garlic.

Allow the cream cheese to sit at room temperature for 10 minutes before making this recipe, this will assist it to combine more easily with the other ingredients.

Serve this Thermomix Herb and Garlic dip immediately. Store in an airtight container in the fridge for up to five days.

This recipe is not freezer friendly.

Frequently Asked Questions

How do you make savoury herb and garlic dip?

Chop the herbs, garlic and spring onions before combining with softened cream cheese and natural yoghurt. You can find the full recipe instructions in the recipe card below.

Can you freeze dip?

This Herb and Garlic Dip is best enjoyed fresh. We do not recommend freezing.

You may also enjoy:

Looking for more?

You can find even more delicious and simple Thermomix recipes in our books and eBooks - shop the range here.

Complete set o 16 ThermoBliss recipe books.
Side view of Thermomix Herb and Garlic Dip in a white bowl.
Print Recipe
5 from 1 vote

Thermomix Herb & Garlic Dip

Our Thermomix Herb and Garlic Dip is made with just a few simple ingredients and can be ready to enjoy in just FIVE minutes!
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer
Cuisine: Modern
Servings: 8 serves
Calories: 114kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • Thermomix
  • Spatula

Ingredients

  • 1 clove garlic
  • 2 spring onions
  • 8 sprigs parsley fresh, no stems.
  • 250 grams cream cheese
  • 30 grams natural yoghurt

Instructions

  • Place the garlic clove, spring onion pieces and parsley into the Thermomix bowl. Mix for 3 seconds, Speed 7. Scrape down the sides of the bowl and mix for a further 3 seconds, See 5.
  • Scrape down the sides of the bowl and add the cream cheese and natural yoghurt.
  • Mix for 12 seconds, Speed 4.
  • Scrape down the sides of the bowl and mix for a further 10 seconds, Speed 4.
  • Transfer to a serving dish. Serve immediately or cover and place into the fridge until required.

Notes

For a more intense garlic flavour, use two cloves of garlic.
Allow the cream cheese to sit at room temperature for 10 minutes before making this recipe, this will assist it to combine more easily with the other ingredients.
Serve this Thermomix Herb and Garlic dip immediately. This recipe can be stored for up to five days when covered in the fridge.
This recipe is not freezer friendly.

Nutrition

Calories: 114kcal | Carbohydrates: 2g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 101mg | Potassium: 62mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 538IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 0.1mg

Thermomix Aioli

Our Thermomix Aioli is made with five simple ingredients and can be ready in just five minutes!

This creamy Aioli is the perfect accompaniment to fries, sweet potato wedges, seafood, roast lamb and a whole lot more.

Aioli made in a thermomix in a blue bowl. Sitting on a timber board with sweet potato fries.

You will love

Quick to prepare - our creamy garlic Thermomix Aioli can be ready in just five minutes.

Simple ingredients - you will need just five basic ingredients to make this Aioli in your Thermomix.

No nasties - making your own Aioli means you know exactly what goes into it.

Versatile - a great accompaniment for a variety of meals and snacks.

Side view Aioli made in a thermomix in a blue bowl. Sitting on a timber board with sweet potato fries.

Ingredients

You will find the full list of ingredients and their quantities in the recipe card below.

  • Grapes Oil - light olive oil can also be used.
  • Garlic Cloves
  • Egg - we use 70 gram eggs.
  • Dijon Mustard
  • White Vinegar
  • Salt and Pepper
Ingredients to make Aioli in a thermomix on a white background.

Step by Step Instructions for Making Aioli in a Thermomix

Please note you will find the full list of instructions in the recipe card below.

Step 1. Add the garlic cloves to the Thermomix and mix until finely grated.

Grated garlic in a thermomix bowl.

Step 2. Add the egg, vinegar, mustard and salt and pepper into the Thermomix bowl.

Ingredients in a thermomix bowl to make aioli before being combined.

Step 3. With the Thermomix on a low speed, gradually add the oil.

Aioli in a thermomix bowl.

Step 4. Transfer the aioli to a serving bowl and enjoy.

Aioli made in a thermomix in a blue bowl. Sitting on a timber board with sweet potato fries.

How to Serve Aioli

Dip - serve Aioli alongside your favourite chip, crackers or vegetable sticks.

Seafood - our Thermomix Aioli is perfect to serve with your favourite seafood including prawns, fish and scallops.

Burgers - add our creamy aioli to chicken and beef burgers for a delicious garlic hit.

Frequently Asked Questions

Is aioli just like garlic mayonnaise?

Although aioli may have a similar consistency to mayonnaise, it has the addition of garlic to make it a flavour packed creamy sauce.

How long does homemade aioli last?

In an air tight container, homemade aioli will last in the fridge for up to 10 days.

Recipe Hints and Tips

For a more subtle garlic flavour, use just one clove of garlic.

This aioli will thicken as it cools.

Thermomix Aioli can be made in advance. This recipe will keep in the fridge when stored in an airtight container for up to 10 days.

We recommend using ground white pepper to avoid black flecks of pepper in your aioli.

Sweet Potato chip with aioli dipped on it.

You may also enjoy:

Looking for even more?

You can find even more delicious and easy Thermomix recipes in our books and eBooks. Shop the range here.

Complete set o 16 ThermoBliss recipe books.
Aioli made in a thermomix in a blue bowl. Sitting on a timber board with sweet potato fries.
Print Recipe
No ratings yet

Thermomix Aioli

Our simple Thermomix Aioli is made with just five base ingredients - it's the perfect dipping sauce or added to your favourite burger!
Prep Time5 minutes
Total Time5 minutes
Course: Sides
Cuisine: Modern
Servings: 10 serves
Calories: 229kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • 1 x Thermomix
  • 1 x Serving Bowl

Ingredients

  • 250 grams grapeseed oil see notes
  • 2 cloves garlic see notes
  • 1 egg 70 gram eggs
  • 1 teaspoon vinegar
  • 1 tablespoon dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon white ground pepper

Instructions

  • Using your Thermomix scales, measure 250grams of grapeseed oil and set aside until needed.
  • Place the garlic into the Thermomix bowl and mix for 3 seconds, Speed 7. Scrape down the sides of the bowl and repeat.
  • Scrape down the sides of the bowl and add the egg, dijon mustard, vinegar, salt and pepper.
  • Set the mixer to 2 minutes, Speed 4. VERY slowly, pour in the grapeseed oil in a slow stream. It will take the full 2 minutes to add.
  • Scrape down the sides and mix for 10 seconds, Speed 4 before transferring to a serving dish. Serve immediately or cover and place into the fridge until needed.

Notes

For a more subtle garlic flavour, use just one clove of garlic.
Thermomix Aioli can be made in advance. This recipe will keep in the fridge when stored in an airtight container for up to 10 days.
This aioli will thicken as it cools.
We recommend using ground white pepper to avoid black flecks of pepper in your aioli.

Nutrition

Calories: 229kcal | Carbohydrates: 0.3g | Protein: 1g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 139mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 25IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.1mg

Thermomix Jam Tarts

Our mini Thermomix Jam Tarts are made with a delicious melt in your mouth sweet pastry that you won't be able to resist! You are also going to love that you only need 5 ingredients to make these sweet treat.

Close up side view of Jam Drops on a white platter.

These Jam Tarts really couldn't be any simpler to make using your Thermomix. All you need to do is make a simple sweet shortcrust pastry (sooo easy in your Thermomix!) and then add your favourite jam before baking.

You will also love

  • Quick to prepare - this recipe for Jam Tarts requires little hands on preparation time.
  • FIVE ingredients - you will only need simple and easy to source ingredients for this recipe.
  • Versatile - add your favourite jam to these tarts. We also love to use apricot or raspberry jam.
Overhead view of jam drops on a white platter.

Jam Tart Ingredients

Find the full list of ingredients and their quantities in the recipe card below.

  • Butter - we use unsalted butter for this recipe.
  • Plain Flour
  • Caster Sugar
  • Water
  • Strawberry Jam
Ingredients to make Jam Drop in a thermomix on a white bench top.

Step by Step Instructions for Making Jam Tarts in a Thermomix:

For the full list of instructions, please see the recipe card below.

Step 1. Place the butter, sugar and flour into your Thermomix bowl and blitz until the mixture is the same consistency as breadcrumbs.

Sweet Shortcrust Pastry ingredients in a Thermomix.
Blitzed flour, butter and salt in a thermomix.

Step 2. Add the water and mix to bring the dough together.

Step 4. Turn the dough out onto a bench top (or Thermomat) and bring together to form a ball. Cover with cling wrap and place into the fridge to rest.

Sweet Shortcrust pastry dough on a thermo mat.
Sweet Shortcrust pastry dough on a thermo mat.

Step 5. Roll out the dough and use a round cutter to cut out the tarts.

Round pastry cutter in dough.

Step 6. Gently place the dough into the patty pan tin.

Pastry shells in a baking tray.

Step 7. Add the jam to the tart shells.

Jam Drops made in a Thermomix ready to go into the oven.

Step 8. Place into the oven and bake until the pastry begins to turn golden on the edges.

Jam Drops straight out of the oven.

Recipe Hints and Tips

We used a patty pan baking dish for this recipe. This will result in approximately 24 mini jam tarts. You can use a cupcake tray or individual tart tins, however the baking times and quantity will differ.

Any type of jam can be used for this recipe. We also like to fill these tarts with our Thermomix Lemon Curd.

For best results, use chilled butter.

The dough can be made ahead of time, however it is important to allow it to soften slightly before rolling out.

Store cooked jam tarts in an airtight container at room temperature and consume within five days.

Two Jam Drops on a white bench top in the background is a plate of Jam Drops.

Frequently Asked Questions

Why do my jam tarts shrink?

If the cooking temperature is too low during baking, the tarts will shrink.

How do I stop the jam from boiling over when making jam tarts?

It is important to not overfill the tart shells with jam before baking. For best results, leave a 2-3mm gap between the top of the jam and the pastry.

Overhead view of Jam Drops on a white platter.

You may also enjoy:

Looking for even more?

You can find more simple and delicious Thermomix recipes in our books and eBooks. Shop the range here.

Complete set o 16 ThermoBliss recipe books.
Close up side view of Jam Drops on a white platter.
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Thermomix Jam Tarts

Our Thermomix Jam Tarts are made with just FIVE ingredients, making them the ultimate sweet treat!
Prep Time15 minutes
Cook Time15 minutes
Chilling Time15 minutes
Total Time45 minutes
Course: Snacks
Cuisine: Modern
Servings: 24 Tarts
Calories: 155kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • Rolling Pin
  • 2 x 12 hole patty pan tins.

Ingredients

  • 300 grams plain flour
  • 45 grams caster sugar
  • 150 grams butter
  • 40 grams water chilled
  • 500 grams strawberry jam see notes

Instructions

  • Add the flour, sugar and butter to the Thermomix bowl and mix for 10 seconds on Speed 6 or until it resembles breadcrumbs.
  • Add the water and mix for 1 minute using the kneading function.
  • Tip the mixture onto a floured bench top (or a Thermomat) and bring together to form a ball.
  • Wrap in clingwrap and place into the fridge to rest for 30 minutes.
  • Pre-heat your oven to 180 degrees celsius (fan-forced) and lightly grease the patty pan tins.
  • Roll the dough out until it is 3 -4 mm thick and use a round cutter. Gently place the dough into the patty pans. Repeat until all of the pastry has been used.
  • Fill each pastry shell with strawberry jam until they are approximately ¾ full.
  • Place into the oven and bake for 15 - 18 minutes or until the edges of the pastry begin to turn golden.
  • Carefully remove the jam tarts from the oven and allow to cool for 10 minutes before carefully removing from the patty pan tins.

Notes

We used a patty pan baking dish for this recipe. This will result in approximately 24 mini jam tarts. You can use a cupcake tray or individual tart tins, however the baking times and quantity will differ.
Any type of jam can be used for this recipe. We also like to fill these tarts with our Thermomix Lemon Curd.
For best results, use chilled butter.
The dough can be made ahead of time, however it is important to allow it to soften slightly before rolling out.
Store cooked jam tarts in an airtight container at room temperature and consume within five days.

Nutrition

Calories: 155kcal | Carbohydrates: 26g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 47mg | Potassium: 31mg | Fiber: 1g | Sugar: 12g | Vitamin A: 156IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg

Thermomix Peanut Butter Brownies

Made with simple ingredients, these Thermomix Peanut Butter Brownies can be ready to enjoy in under 45 minutes!

This recipe is based on our famous Thermomix Chocolate Brownies recipe, and makes the perfect sweet snack or dessert.

Slice of Thermomix Peanut Butter Brownie on a grey plate.

You will love

This simple melt and mix brownie recipe couldn't be easier to make in your Thermomix! Simply add your favourite brand of peanut butter to the mixture to enjoy a flavour packed and decadent treat.

  • Simple Ingredients - these Peanut Butter Brownies are made with everyday ingredients, and best of all you don't even need chocolate to make these!
  • Quick to prepare - your brownies will be ready for the oven in under 10 minutes!
  • Versatile - use either smooth or crunchy peanut butter.
  • Freezer friendly - store for up to two months.
Overhead view of Thermomix Peanut Butter Brownies on a grey plate.

Ingredients

Please note you will find a full list of ingredients and their quantities in the recipe card below.

  • Butter - we use unsalted butter.
  • Caster sugar
  • Cocoa powder
  • Eggs - we use 70 gram eggs for this recipe.
  • Plain flour
  • Vanilla extract
  • Peanut Butter
Ingredients to make Thermomix Peanut Butter Brownies

Step by Step Instructions

You will find the full list of instructions in the recipe card below.

Step 1. Add the butter, caster sugar and cocoa to the Thermomix bowl and cook until melted and combined.

Melted butter, sugar and cocoa to make thermomix peanut butter brownies.

Step 2. Add the vanilla extract, eggs and plain flour and mix to combine.

Wet ingredients ready to combine.
Melted brownies mixture.

Step 3. Pour the brownie mixture into a prepared baking dish. Gently smooth the surface.

Smoothed brownie mixture in a baking dish.

Step 4. Add dollops of peanut butter, use a butter knife to gently swirl into the brownie mixture.

Dollops of peanut butter in a brownie mixture.
Thermomix Peanut Butter brownies ready to go into the oven.

Step 5. Bake until just cooked through. Wait until the Peanut Butter Brownies have completely cooled before slicing into pieces.

Sliced Peanut Butter Brownies on a sheet of baking paper.

Recipe Hints and Tips

  • It is essential to not overcook the brownies, to ensure you have a soft and fudgey centre.
  • For best results, allow the brownies to completely cool before slicing into pieces.
  • Substitute plain flour with gluten free plain flour if required.
  • Use either crunchy of smooth peanut butter.
  • Cooking times are for a 20cm square baking dish. Other sized dishes may be used, however the baking time will vary.
  • Store in an airtight container at room temperature. Consume within four days.
  • These brownies are freezer friendly and can be frozen for up to two months.

Frequently Asked Questions

What can be substituted for Peanut Butter in Brownies?

Use any type of nut butters in our Thermomix Peanut Butter Brownie recipe.

Can you freeze Brownies?

Yes, brownies can be frozen for up two months.

You may also enjoy:

Looking for even more?

Find more simple and delicious Thermomix recipes in our books and eBooks. Shop the range here.

Complete set o 16 ThermoBliss recipe books.
Two pieces of Peanut Butter Brownies stacked on top of each other.
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Thermomix Peanut Butter Brownies

With less than 10 minutes of prep time, it doesn't get easier than these Thermomix Peanut Butter Brownies!
Prep Time7 minutes
Cook Time35 minutes
Total Time42 minutes
Course: Desserts
Cuisine: Australian
Servings: 16 Slices
Calories: 235kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • 1 x 20cm square baking dish

Ingredients

  • 150 grams butter
  • 220 grams caster sugar
  • 75 grams cocoa powder
  • 3 Eggs
  • 75 gram Plain flour
  • 1 teaspoon vanilla extract
  • 200 grams peanut butter

Instructions

  • Preheat oven to 160 degrees celsius (fan-forced)
  • Grease and line a 20cm square baking dish.
  • Place the butter (cubed), caster sugar and cocoa into your Thermomix bowl and cook for 3 minutes, 65 degrees speed 2. If the butter hasn’t quite melted, cook for a further 1 minute, 65 degrees, speed 2.
  • Add the vanilla extract, eggs and plain flour and mix for 10 seconds on speed 4 to combine
  • Scrape down the sides of your bowl and mix for a further 10 seconds on speed 4.
  • Pour into the prepared tin and gently smooth surface.
  • Add the peanut butter in dollops before using a butter knife to swirl it through the brownie mixture.
  • Bake for 30 - 35 minutes or until a skewer inserted into the middle comes out clean.

Notes

  • It is essential to not overcook the brownies, to ensure you have a soft and fudgey centre.
  • For best results, allow the brownies to completely cool before slicing into pieces.
  • Plain flour can be substituted with gluten free plain flour.
  • Either crunchy of smooth peanut butter can be used.
  • Cooking times are for a 20cm square baking dish. Other sized dishes may be used, however the baking time will vary.
  • Store in an airtight container at room temperature. Consume within four days.
  • These brownies are freezer friendly and can be frozen for up to two months.

Nutrition

Calories: 235kcal | Carbohydrates: 23g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 127mg | Potassium: 161mg | Fiber: 2g | Sugar: 15g | Vitamin A: 279IU | Calcium: 20mg | Iron: 1mg

Thermomix Zucchini Soup

Our creamy Thermomix Zucchini Soup is SO simple to make and requires only 6 ingredients! Ready to serve in just 25 minutes!

A spoon in a bowl of creamy zucchini soup.

When the weather cools down, it's the perfect time to start whipping up delicious soups in your Thermomix!

Whether you have an older model or a newer model, your Thermie will do all the work chopping, sauteing, cooking and blending your zucchini soup to creamy perfection!

Serve with crusty bread, savoury muffins or cheese scones for the ultimate comfort food.

Why You're Going To Love This Recipe

There's a LOT to love about our creamy Thermomix zucchini soup!

  • 6 Ingredients - our super simple zucchini soup is made using just 6 basic, everyday budget-friendly ingredients.
  • Quick & Easy - from start to finish, this soup will be ready in just 25 minutes.
  • Vegetarian - a great option for a meat-free meal.
  • Classic Recipe - zucchini soup is such an old fashioned favourite (and a great way to use up cheap zucchinis when they're in season... or from your own veggie garden!).
  • Freezer-Friendly - freeze any leftover soup for up to 3 months.
A piece of cheesy bread dipped into zucchini soup.

What You Need

All you need is 6 everyday basic ingredients!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for Thermomix Zucchini Soup.
  • Onion - use a brown onion, halved
  • Garlic - you can use jarred minced garlic or mince your own fresh garlic cloves
  • Zucchini - roughly chopped
  • Potatoes - peeled and roughly chopped
  • Stock Liquid - I recommend using chicken stock liquid, however, you can use vegetable stock liquid for a vegetarian option
  • Cream - use thickened or cooking cream for the best results

Step By Step Instructions

Let's make Thermomix Zucchini Soup... in just 25 minutes!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Chop The Onion & Garlic

Place the halved onion and the garlic into the Thermomix bowl and mix until finely chopped.

Chopped onion in a stainless jug.

Step 2 - Add The Ingredients & Cook

Add the chopped zucchini, potatoes and chicken stock liquid and cook for 20 minutes (with the MC lid off).

Note: ensure you do NOT exceed the MAX line at any stage.

Vegetables in a Thermomix bowl.

Step 3 - Add The Cream & Blend

Add the cream to the bowl.

Season with salt and pepper.

Creamy mixture with zucchini in a Thermomix bowl.

Blend until smooth and creamy.

A Thermomix bowl filled with creamy zucchini soup.

Expert Tips

Follow our simple tips for the perfect creamy zucchini soup.

  • Soup Consistency - for a chunkier soup, blend by pressing Turbo until the soup has reached your desired consistency.
  • Do NOT exceed the MAX line - at no stage should you exceed the MAX line in the Thermomix machine. This is particularly important with the TM31 as the bowl is smaller than the TM5 and TM6. If you are close to the MAX line, use less stock liquid.
  • MC OFF - for safety reasons, it's important to remove the measuring cup (MC) when cooking at very high temperatures. To avoid splatters, place the splatter guard or simmering basket over the top of the lid instead.
  • Store in an airtight container in the fridge for up to 3 days.
  • Reheat frozen soup in a pot on the stovetop or in the microwave.
  • Reheat defrosted soup in the microwave, on the stovetop or in the Thermomix.
  • Allow the soup to cool completely in the fridge and then freeze for up to 3 months.
An overhead shot of zucchini soup.

FAQs

Can I double this recipe?

No - this recipe cannot be doubled as doing so would exceed the MAX safety line.

Why do I need to remove the MC when I'm cooking the soup?

This is for safety reasons as steam builds up in the Thermomix when cooking at high temperatures. Removing the MC (measuring cup) and instead placing the splatter guard or simmering basket over the hole in the Thermomix lid allows the steam to safely escape while catching any splatters.

A piece of cheesy bread dipped into zucchini soup.

Looking for more tasty soup inspiration?

Here's a few more of our favourites:

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

Complete set o 16 ThermoBliss recipe books.
A spoon in a bowl of creamy zucchini soup.
Print Recipe
5 from 1 vote

Thermomix Zucchini Soup

Our creamy Thermomix Zucchini Soup is SO simple to make and requires only 6 ingredients! Ready to enjoy in just 25 minutes!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Soup
Cuisine: Western
Diet: Vegetarian
Servings: 4 serves
Calories: 281kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix

Ingredients

  • 1 brown onion halved
  • 1 teaspoon minced garlic
  • 650 g zucchini roughly chopped (approx 4 medium)
  • 220 g potatoes peeled and roughly chopped (approx 2 medium)
  • 500 g chicken stock liquid or vegetable stock
  • 180 g cream thickened or cooking
  • salt and pepper to season

Instructions

  • Place the onion and garlic into the Thermomix bowl. Mix for 4 seconds, Speed 4. Scrape down the sides of the bowl.
  • Add the chopped zucchini, potatoes and chicken stock liquid. Cook for 20 minutes, 100 degrees, Speed 1 (with the MC off and the splatter guard in place).
  • Add the cream and season with salt and pepper.
  • With the MC off but the splatter guard in place, very slowly increase to Speed 8 for 1 minute.
  • Serve immediately.

Notes

RECIPE NOTES & TIPS
  • Soup Consistency - for a chunkier soup, blend by pressing Turbo until the soup has reached your desired consistency.
  • Do NOT exceed the MAX line - at no stage should you exceed the MAX line in the Thermomix machine. This is particularly important with the TM31 as the bowl is smaller than the TM5 and TM6. If you are close to the MAX line, use less stock liquid.
  • MC OFF - for safety reasons, it's important to remove the measuring cup (MC) when cooking at very high temperatures. To avoid splatters, place the splatter guard or simmering basket over the top of the lid instead.
  • Store in an airtight container in the fridge for up to 3 days.
  • Reheat frozen soup in a pot on the stovetop or in the microwave.
  • Reheat defrosted soup in the microwave, on the stovetop or in the Thermomix.
  • Allow the soup to cool completely in the fridge and then freeze for up to 3 months.

Nutrition

Calories: 281kcal | Carbohydrates: 23g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 209mg | Potassium: 875mg | Fiber: 3g | Sugar: 9g | Vitamin A: 992IU | Vitamin C: 43mg | Calcium: 75mg | Iron: 1mg

Budget Thermomix Dinners

We are all looking for ways to save money, and we are here to help with this collection of budget Thermomix dinners. These recipes are all made using simple and easy to source ingredients, are perfect for using up leftover ingredients and most importantly, are family friendly too.

Collage of five images of budget Thermomix Dinners.

Although the term 'budget' means something different for everyone, we are confident that you will find inspiration in this collection to help save you money when feeding your family.

Budget Dinner Tips

  • Meal plan - at the beginning of the week map out what meals you will have for the upcoming week. This helps to avoid purchasing takeaways on those nights you don't know what to cook.
  • Shop your fridge and pantry - check what you have on hand already before meal planning to ensure you are using up ingredients you already have on hand.
  • Limit trips to the supermarket - this can be tricky, I know! Try to purchase everything you will need for a week (or two!) to avoid unnecessary trips to the supermarket as I guarantee you will purchase extra items!

Thermomix Pizza Dough

Save money on store bought pizzas with our Thermomix Pizza Dough recipe! This recipe is on regular rotation in our house and is perfect for using up any leftover meats or veggies at the end of the week.

Thermomix Pizza Dough

Our simple Thermomix pizza dough is always a hit with the family and makes a great option for Friday night 'fake-away'. Create a masterpiece with your favourite toppings.
Thermomix Pizza Dough Recipe
A homemade pizza topped with pineapple, cheese and bacon.

Thermomix Rissoles

Made with simple budget friendly ingredients, our Thermomix Rissoles are the perfect easy budget dinner recipe. Enjoy served alongside salad or vegetables, or you can add these rissoles to a bread roll for a delicious burger.

Thermomix Rissoles

These Thermomix Rissoles are made with beef and vegetables and are one of our families favourite recipes!
Thermomix Rissoles Recipe
Two rissoles sitting on a green speckled plate with salad on the side.

Thermomix Vegetable Soup

For a filling meal, you can't go past our Thermomix Vegetable Soup recipe. It is packed with flavour (and veggies!), plus it's a great way to ensure no vegetables go to waste.

Thermomix Vegetable Soup Recipe

Our Thermomix Vegetable Soup recipe is packed full of healthy vegetables, beans and tomatoes. Let the Thermomix do all the hard work for you - chopping, sauteeing and cooking - and have dinner on the table in less than 30 minutes!
Thermomix Vegetable Soup Recipe Recipe
A spoon in a bowl of vegetable soup.

Thermomix Carbonara

This creamy Thermomix Carbonara is made with just a few basic ingredients, making it a great budget friendly meal that your whole family will enjoy.

Creamy Thermomix Carbonara Recipe

This creamy Bacon Thermomix Carbonara recipe can be ready to enjoy in less than 45 minutes and will be a hit with your family.
Creamy Thermomix Carbonara Recipe Recipe
Side view of Carbonara in a grey bowl.

Thermomix Egg and Bacon Quiche

Have you tried making your own pasty? Once you do you will never go back! You will also love the simple, everyday items required for this recipe, that you most likely already have in your fridge and pantry!

Thermomix Egg & Bacon Quiche

Serve this simple and delicious Thermomix Egg & Bacon Quiche for a tasty midweek dinner!
Thermomix Egg & Bacon Quiche Recipe
A slice of egg and bacon quiche.

Thermomix Baked Beans

This recipe goes a long way, making it a nutritious and filling meal for your family. Make this recipe ahead of time and freeze until needed.

Thermomix Baked Beans

Our homemade Thermomix Baked Beans are PACKED full of vegetables and are ready to eat in under 30 minutes!
Thermomix Baked Beans Recipe
A bowl of homemade baked beans.

Thermomix Zucchini, Bacon and Pea Risotto

Risottos are one of my favourite ways to feed my family, as I love just how versatile they are. This recipe is no exception, made with simple ingredients which you can substitute if required.

Thermomix Zucchini, Pea and Bacon Risotto

Whip up our Thermomix Zucchini, Pea and Bacon Risotto with zero effort... but 100% taste! This is such a delicious and simple recipe.
Thermomix Zucchini, Pea and Bacon Risotto Recipe
Overhead view of Bowl of Thermomix Zucchini Pea and Bacon risotto sitting on a black hand towel with a gold fork next to it. in the background is a zucchini and a white bowl with cheese in it.

Thermomix French Onion Soup

Our Thermomix French Onion Soup is made with the simplest ingredients and you will love how easy it is to prepare.

Thermomix French Onion Soup

Our Thermomix French Onion Soup topped with cheesy baguette slices is simply delicious!
Thermomix French Onion Soup Recipe
Cheesy baguette slices on top of an onion soup.

Thermomix Zucchini Slice

Zucchini Slice is the ULTIMATE budget Thermomix meal! Like many of our recipes, this Zucchini Slice is made with simple ingredients that you already have at home. Bulk up this recipe by serving with extra steamed vegetables or a salad.

Thermomix Zucchini Slice

A classic Thermomix Zucchini Slice made with bacon, eggs, cheese and zucchini. A fast and healthy family lunch or dinner.
Thermomix Zucchini Slice Recipe
Zucchini slice in a round white baking dish.

Thermomix Pasta Bake

Our Thermomix Pasta Bake will quickly become a family favourite! This recipe will also feed a crowd - you can also freeze any leftovers for up to three months.

Thermomix Beef and Vegetable Pasta Bake

Our Thermomix Beef and Vegetable Pasta Bake is easy to prepare, feeds a crowd and can also be frozen!
Thermomix Beef and Vegetable Pasta Bake Recipe
Cooked Pasta bake with a couple of scoops removed, a gold spoon is sticking out to the side.

Looking for More?

You can find even more simple, delicious and budget Thermomix dinners in our books and eBooks. Shop the range here.

Complete set o 16 ThermoBliss recipe books.

Thermomix French Onion Soup

A classic, flavoursome Thermomix French Onion Soup topped with cheesy baguette slices. The perfect winter warmer!

An overhead shot of slices of cheesy baguette on top of a French onion soup.

There's nothing more comforting than a bowl of warm French onion soup on a cold wintery day.

You won't be able to resist the slightly sweet soup topped with plenty of slices of crunchy grilled baguette with melted cheese on top.

Just like our minestrone soup, chicken noodle soup and pumpkin soup recipes, the Thermomix takes all the fuss out of prepping and cooking restaurant quality soup recipes at home.

Why You're Going To Love This Recipe

You won't be able to resist our classic Thermomix French onion soup recipe!

  • Cafe-Style At Home - in the past I would only eat French onion soup if I was out at a cafe or restaurant... but once you've made it in your Thermomix (and realise how simple it is!), you'll be enjoying it at home on high rotation!
  • Cheesy Toastie Melts - ohhh the crunchy baguette slices with melted gruyere cheese and AMAZING!!!!!!! They really take this soup to the next level!
  • Suitable For Any Thermomix Model - you can make our soup using any of the Thermomix models... from the TM31 through to the TM6.
  • Freezer-Friendly - the onion soup (without the baguette slices) can be frozen, however, you'll need to make fresh cheesy toastie melts when you reheat the soup (see my tips below).
Melted cheese baguettes on top of onion soup.

What You Need

Making homemade Thermomix French Onion Soup is so easy (and almost entirely hands-off too!).

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for Thermomix French Onion Soup.
  • Gruyere Cheese - this is the cheese traditionally used for melting over the baguettes in French onion soup. Alternatively, you can substitute it for cheddar or tasty cheese if you prefer.
  • Onions - yellow onions or brown onions can be used in this recipe.
  • Butter - either salted or unsalted butter can be used.
  • Plain Flour - also known as all-purpose flour.
  • Liquid Stock - you can use beef or chicken stock liquid - the choice is yours! Chicken stock tends to give the soup a lighter flavour, whereas beef stock tends to be richer in flavour.
  • Bay Leaves & Thyme - optional, but recommended.
  • Baguette - thinly slice a baguette or French stick.

Step By Step Instructions

Let's get started making Thermomix French onion soup!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Grate The Cheese

Place the cheese into the Thermomix bowl and mix until finely grated.

Set aside in a seperate bowl.

Wash and dry the Thermomix bowl.

Grated cheese in a stainless jug.

Step 2 - Chop & Saute The Onions and Butter

Place the butter and the halved onions into the Thermomix bowl.

Season with salt and pepper and then mix until chopped.

Onions and butter in a Thermomix bowl.

Scrape down the sides of the bowl and then saute for 15 minutes.

Note: Remove the MC and place the splatter guard or rice basket on top of the lid before cooking.

Chopped onions and butter in a stainless jug.

Use the spatula to stir the onions (ensuring that you move and lift any onions from the base of the bowl - to stop them from sticking).

Cook for a further 15 minutes.

Sauted onion in a Thermomix bowl.

Step 3 - Cook The Soup

Pour in the stock liquid and add the plain flour. Mix with the MC ON for 15 seconds to combine.

Remove the MC, add the bay leaves and thyme (if using) and then cook the soup for 20 minutes.

Yellow liquid and flour in a Thermomix bowl.

Remove and discard the bay leaves and thyme.

Yellow liquid in a Thermomix bowl.

Divide the soup into bowls and top with the cheesy melted baguette slices (see tips below).

Expert Tips

  • It's important to scrape the onions from the base of the Thermomix bowl in between the cooking times. This helps to ensure that they don't stick to the base.
  • While the soup is cooking, cook the cheese toastie slices - place thinly sliced baguette pieces onto a flat baking tray. Sprinkle the reserved gruyere cheese over the top and grill in the oven until golden and melted. Place on top of the bowls of soup when serving.
  • Do NOT exceed the MAX line - at no stage should you exceed the MAX line in the Thermomix machine. This is particularly important with the TM31 as the bowl is smaller than the TM5 and TM6. If you are close to the MAX line, use less chicken stock liquid.
  • MC OFF - for safety reasons, it's important to remove the measuring cup (MC) when cooking at very high temperatures. To avoid splatters, place the splatter guard or simmering basket over the top of the lid instead.
  • Store in an airtight container in the fridge for up to 3 days.
  • Reheat frozen soup in a pot on the stovetop or in the microwave.
  • Reheat defrosted soup in the microwave, on the stovetop or in the Thermomix.
  • The onion soup (without the baguette slices) can be frozen for up to 3 months, however, you'll need to make fresh cheesy toastie melts when you reheat the soup (see my tips below).
A bowl of French onion soup.

FAQs

Why do I have to use the REVERSE function in some steps?

The REVERSE function is used when we want to stir rather than chop. As the onions have already been chopped, we simply want to stir them while they saute and cook.

Why do I have to remove the MC?

The MC (measuring cup) needs to be removed when cooking at high temperatures. This is for safety reasons as the steam in the Thermomix builds up and cannot escape. Place the splatter guard (or the simmering basket) over the hole in the MC lid instead - this stops splatters while allowing the steam to escape.

A spoon holding a yellow soup.

Fill up the freezer with even more our our tasty Thermomix soup recipes:

Cheesy baguettes on top of a soup.

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

Complete set o 16 ThermoBliss recipe books.
Cheesy baguette slices on top of an onion soup.
Print Recipe
5 from 1 vote

Thermomix French Onion Soup

Our Thermomix French Onion Soup topped with cheesy baguette slices is simply delicious!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Soup
Cuisine: French
Diet: Vegetarian
Servings: 6 serves
Calories: 404kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix
  • Oven or grill, for toasting the cheese baguette slices

Ingredients

  • 100 g gruyere cheese
  • 800 g brown or yellow onions halved
  • 100 g butter
  • salt and pepper to taste
  • 8 g plain flour
  • 800 g beef or chicken stock liquid
  • 2 bay leaves optional
  • 1 tbs fresh thyme optional
  • 1 baguette sliced into 12-16 pieces

Instructions

  • Place the gruyere cheese into the Thermomix bowl. Grate for 8 seconds, Speed 8. Set aside in a seperate bowl.
    Wash and dry the Thermomix bowl.
  • Place the halved onions and the butter into the Thermomix bowl. Season with salt and pepper.
    Mix for 10 seconds, Speed 4. Scrape down the sides of the bowl.
    Remove the MC and place the splatter guard or rice basket on top of the lid.
    Cook for 15 minutes, 120 degrees, REVERSE, Speed 1.
    Use the spatula to stir the onions, lifting and moving them from the bottom of the Thermomix bowl.
  • Replace the lid and splatter guard (or rice basket) and cook for a further 15 minutes, 120 degrees, REVERSE, Stir Speed.
    Use the spatula to again stir the onions, lifting and moving them from the bottom of the Thermomix bowl.
  • Add the plain flour and stock liquid. With the MC ON, mix for 15 seconds, REVERSE, Speed 2.5.
  • Add the bay leaves and thyme (if using).
    Cook for 20 minutes, 100 degrees, REVERSE, Speed 1.
    Remove the bay leaves and thyme and discard.
  • Preheat the oven to 200 degrees celsius (fan forced).
    Place the baguette slices onto a baking tray and top with the reserved grated cheese.
    Grill in the oven until the cheese is melted.
  • Divide the soup between the serving bowls and top with the slices of cheesy baguette.
    Serve immediately.

Notes

RECIPE NOTES & TIPS
  • It's important to scrape the onions from the base of the Thermomix bowl in between the cooking times. This helps to ensure that they don't stick to the base.
  • While the soup is cooking, cook the cheese toastie slices - place thinly sliced baguette pieces onto a flat baking tray. Sprinkle the reserved gruyere cheese over the top and grill in the oven until golden and melted. Place on top of the bowls of soup when serving.
  • Do NOT exceed the MAX line - at no stage should you exceed the MAX line in the Thermomix machine. This is particularly important with the TM31 as the bowl is smaller than the TM5 and TM6. If you are close to the MAX line, use less chicken stock liquid.
  • MC OFF - for safety reasons, it's important to remove the measuring cup (MC) when cooking at very high temperatures. To avoid splatters, place the splatter guard or simmering basket over the top of the lid instead.
  • Store in an airtight container in the fridge for up to 3 days.
  • Reheat frozen soup in a pot on the stovetop or in the microwave.
  • Reheat defrosted soup in the microwave, on the stovetop or in the Thermomix.
  • The onion soup (without the baguette slices) can be frozen for up to 3 months, however, you'll need to make fresh cheesy toastie melts when you reheat the soup (see my tips below).

Nutrition

Calories: 404kcal | Carbohydrates: 39g | Protein: 14g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 680mg | Potassium: 413mg | Fiber: 3g | Sugar: 10g | Vitamin A: 639IU | Vitamin C: 12mg | Calcium: 256mg | Iron: 2mg

Thermomix Custard Cake

This simple Thermomix Custard Cake is a light and flavour packed cake that makes the perfect dessert or special snack!

You won't be able to resist the subtle flavour of custard throughout this cake, and it is guaranteed to become a family favourite.

Custard Cake with a slice cut out sitting on a white cake platter.

You will love:

Simple ingredients - our Thermomix Custard Cake is made with pantry staples.

Serves a crowd - if you are looking for a cake that goes a long way, this recipe is for you!

Freezer friendly - store for up to three months.

Versatile - don't want to bake a round cake? This cake can be baked in different sized tins, however please note the cooking time will vary.

Slice of custard cake with a piece removed on a white plate. There is a gold spoon sitting next to it.

Ingredients

Please note you will find a full list of ingredients and the quantities required in the recipe card below.

  • Butter - it is important to use softened butter.
  • Caster sugar
  • Self-raising flour
  • Vanilla extract
  • Eggs - we use 70 gram eggs
  • Custard powder
  • Milk - either full cream or skim milk can be used.
Ingredients to make a Custard Cake in a Thermomix on a white background.

How to make a Custard Cake in a Thermomix:

Step 1. Add the caster sugar and butter (which is softened) to a Thermomix bowl. Mix until pale and creamy.

Combined ingredients for a custard cake in a thermomix bowl.

Step 2. Add the remaining ingredients and mix until combined.

Custard cake ingredients in a thermomix bowl before being combined.
Custard Cake batter in a Thermomix.

Step 3. Transfer the mixture to a prepared cake tin and gently smooth the surface.

Custard cake batter in a round cake tin ready to go into the oven.

Step 4. Place the cake into the oven to bake until golden and cooked through when tested with a skewer.

Overhead view of a custard cake straight from the oven.

Step 5. Allow the cake to cool in the tin for 15 minutes before carefully transferring to a wire rack to cool completely.

Thermomix Custard Cake sitting on a white serving plate.

Recipe Hints and Tips

It is essential to use butter which has been softened. If the butter is too firm, it will not incorporate with the caster sugar.

If the cake is browning too much during the cooking process, cover with a sheet of foil.

This cake can be baked in different sized/shaped tins, however the baking time will vary. Also please note this is a large cake, we do not recommend trying to bake it in a tin less than 20cm in diameter.

Serve this Custard Cake either plain or lightly dusted with icing sugar.

Store the Custard Cake in an airtight container at room temperature. Consume within five days.

Freeze for up to two months.

Frequently Asked Questions

Is custard powder just corn flour (corn starch?)

Although corn flour (corn starch) is key ingredient in custard powder, it is not the only ingredient.

What is custard powder?

Custard powder is made from milk powder, corn flour and vanilla sugar.

Slice of custard cake on a white plate. in the background is the custard cake on a white serving platter.

You may also enjoy:

Looking for even more?

You can find even more simple and delicious recipes in our books and eBooks. Browse the range here.

Complete set o 16 ThermoBliss recipe books.
Thermomix Custard Cake with a slice removed sitting on a white serving plate.
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Thermomix Custard Cake

This simple Thermomix Custard Cake is a light and flavour packed cake that makes the perfect dessert or special snack!
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Desserts
Cuisine: Australian
Servings: 10 people
Calories: 521kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • 1 x 20cm round cake tin
  • Baking Paper
  • Thermomix

Ingredients

  • 250 grams butter softened
  • 400 grams caster sugar
  • 300 grams self-raising flour
  • 2 teaspoon vanilla extract
  • 4 eggs 70 gram eggs
  • 90 grams custard powder
  • 250 grams milk

Instructions

  • Pre-heat oven to 170 degrees celsius (fan-forced). Line a 20cm round cake tine with baking paper and set aside until needed.
  • Place the butter and caster sugar into the Thermomix bowl. Mix for 40 seconds, speed 3 until pale and creamy.
  • Scrape down the sides of the Thermomix bowl and add the remaining ingredients. Mix for 15 seconds, speed 4.
  • Scrape down the sides of the bowl and mix of a further 10 seconds, speed 4 to combine.
  • Transfer the mixture to the prepared cake tin and place into the oven. Bake for 50 - 55 minutes or until golden and cooked through when tested with a skewer.
  • Allow the cake to cool in the tin for 15 minutes before carefully transferring to a wire rack to cool completely.

Notes

It is essential to use butter which has been softened. If the butter is too firm, it will not incorporate with the caster sugar.
If the cake is browning too much during the cooking process, cover with a sheet of foil.
This cake can be baked in different sized/shaped tins, however the baking time will vary. Also please note this is a large cake, we do not recommend trying to bake it in a tin less than 20cm in diameter.
Serve this Custard Cake either plain or lightly dusted with icing sugar.
Store the Custard Cake in an airtight container at room temperature. Consume within five days.
This cake is freezer friendly and can be frozen for up to two months.

Nutrition

Calories: 521kcal | Carbohydrates: 70g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 222mg | Potassium: 148mg | Fiber: 1g | Sugar: 41g | Vitamin A: 780IU | Vitamin C: 0.04mg | Calcium: 72mg | Iron: 1mg

Thermomix Creamy Mushroom Soup

Our 30 minute Thermomix Creamy Mushroom Soup recipe is a delicious and comforting winter warmer! Serve with crusty bread, savoury muffins or cheese scones.

An overhead shot of a bowl of mushroom soup.

Let me start off by saying that creamy mushroom soup would have to be my very favourite soup of all time (.. or at least up there in my top 3 soup recipes!!!).

And our Thermomix Creamy Mushroom Soup recipe is simply delicious and SO easy to whip up!

It's prepped, cooked and blended entirely in the Thermomix and is ready to serve in just 30 minutes!

Why You're Going To Love This Recipe

If you love mushrooms, I can guarantee that this soup is going to become a favourite of yours in no time!

  • Fast - from start to finish, this soup takes just 30 minutes! Which means you'll have an easy dinner ready in no time!
  • Hands-Off Recipe - let the Thermie do all the hard work for you! Let it saute, stir, cook and blend without you having to do a thing.
  • Rich & Creamy - this creamy, flavoursome soup is the ultimate winter warmer - like a hug in a mug!
  • Freezer-Friendly - if you have any leftover soup, simply let it cool completely and then freeze in individual containers for up to 3 months.
  • Suitable For All Thermomix Models - you can make our creamy mushroom soup using any of the Thermomix models. Please note that the TM31 has a smaller bowl size so be careful not to exceed the MAX line at any stage.
Mushroom soup in a bowl.

What You Need

Our flavoursome Thermomix mushroom soup recipe requires only a handful of ingredients!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for a creamy mushroom soup.
  • Butter - you can use salted or unsalted butter in this recipe
  • Onion - use a brown onion, halved
  • Garlic - use jarred minced garlic or mince fresh cloves
  • Thyme - I recommend using dried thyme in this recipe as it perfectly complements the creamy garlic and mushroom flavours
  • Mushrooms - use white or brown mushrooms (or a combination)
  • Flour - use regular plain (all purpose) flour
  • Chicken Stock Liquid - or substitute with vegetable stock liquid for a vegetarian option
  • Cream - use thickened or cooking cream

Step By Step Instructions

Our hands-off Thermomix Creamy Mushroom soup recipe is SO simple to whip up!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Chop & Saute The Onion, Garlic & Thyme

Melt the butter and then add the halved onion, garlic and thyme into the Thermomix bowl.

Saute until soft and fragrant.

Sauted onion in a Thermomix.

Step 2 - Saute The Mushrooms

Add the mushrooms to the bowl and saute for 6 minutes.

Mushrooms in a Thermomix.

The mushrooms will be soft and liquidy at this stage.

Cooked mushroom mixture in a stainless jug.

Step 3 - Cook The Soup

Add the flour and chicken stock liquid.

Flour on top of mushrooms in a Thermomix.

Cook the soup for 10 minutes.

Brown liquid in a Thermomix.

Step 4 - Add The Cream & Blend

Add the cream to the bowl, season with salt and pepper and cook for a further 2 minutes.

Soup in a stainless jug.

Blend the soup (see tips below).

Creamy mushroom soup in a Thermomix bowl.

Serve immediately.

Expert Tips

Here's our top tips for the perfect creamy mushroom soup made in the Thermomix!

  • Mushrooms - you can use white or brown mushrooms (or a combination).
  • Vegetarian Option - use vegetable stock liquid in place of the chicken stock liquid.
  • Soup Consistency - for a chunkier soup, blend by pressing Turbo until the soup has reached your desired consistency.
  • Do NOT exceed the MAX line - at no stage should you exceed the MAX line in the Thermomix machine. This is particularly important with the TM31 as the bowl is smaller than the TM5 and TM6. If you are close to the MAX line, use less chicken stock liquid.
  • MC OFF - for safety reasons, it's important to remove the measuring cup (MC) when cooking at very high temperatures. To avoid splatters, place the splatter guard or simmering basket over the top of the lid instead.
  • Store in an airtight container in the fridge for up to 3 days.
  • Reheat frozen soup in a pot on the stovetop or in the microwave.
  • Reheat defrosted soup in the microwave, on the stovetop or in the Thermomix.
  • Allow the soup to cool completely in the fridge and then freeze for up to 3 months.
A bowl of mushroom soup with fresh parsley.

FAQs

What does MC off mean?

The MC refers to the measuring cup that sits in the hole of the Thermomix lid. When cooking at high temperatures, it's important for safety reasons to remove the MC so that the steam can escape.

What is the splatter guard?

The splatter guard is a plastic lid with holes that sits in place on top of the Thermomix lid. This stops splatters from escaping. If you don't have a splatter guard (earlier models do not), then you can simply place the simmering basket over the hole in the lid instead.

A piece of grilled cheese bread being dipped into a bowl of mushroom soup.

Looking for more delicious Thermomix soup recipes?

We have you covered!

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

Complete set o 16 ThermoBliss recipe books.
An overhead shot of mushroom soup.
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5 from 3 votes

Thermomix Creamy Mushroom Soup

Our Thermomix Creamy Mushroom Soup is a delicious and comforting winter warmer! Serve with crusty bread, savoury muffins or cheese scones.
Prep Time3 minutes
Cook Time27 minutes
Total Time30 minutes
Course: Soup
Cuisine: Western
Diet: Vegetarian
Servings: 4 serves
Calories: 407kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • Thermomix

Ingredients

  • 90 g butter
  • 1 brown onion halved
  • 2 teaspoon minced garlic
  • 2 teaspoon dried thyme
  • 500 g button mushrooms halved
  • 50 g plain flour
  • 800 g chicken stock liquid
  • 100 g cream
  • salt and pepper to taste
  • fresh parsley to serve

Instructions

  • Melt the butter in the Thermomix bowl for 3 minutes, 80 degrees, Speed 2.
  • Add the halved onion, garlic and thyme and chop for 6 seconds, Speed 6. Scrape down the sides of the bowl.
    Saute for 4 minutes, 100 degrees, Speed 1 (MC off but the splatter guard in place).
  • Add the mushrooms and saute for 6 minutes, 100 degrees, Speed 1 (MC off but the splatter guard in place).
  • Add the plain flour and the chicken stock liquid and cook for 10 minutes, 100 degrees, Speed 1 (MC off but the splatter guard in place).
    Note: do NOT exceed the MAX line.
  • Add the cream, season with salt and pepper and cook for 2 minutes, 80 degrees, Speed 1 (MC off but the splatter guard in place).
  • With the MC off and the splatter guard in place, slowly blend the soup by increasing to Speed 6 for 1 minute.
  • Serve with fresh parsley.

Notes

RECIPE NOTES & TIPS
  • Mushrooms - you can use white or brown mushrooms (or a combination).
  • Vegetarian Option - use vegetable stock liquid in place of the chicken stock liquid.
  • Soup Consistency - for a chunkier soup, blend by pressing Turbo until the soup has reached your desired consistency.
  • Do NOT exceed the MAX line - at no stage should you exceed the MAX line in the Thermomix machine. This is particularly important with the TM31 as the bowl is smaller than the TM5 and TM6. If you are close to the MAX line, use less chicken stock liquid.
  • MC OFF - for safety reasons, it's important to remove the measuring cup (MC) when cooking at very high temperatures. To avoid splatters, place the splatter guard or simmering basket over the top of the lid instead.
  • Store in an airtight container in the fridge for up to 3 days.
  • Reheat frozen soup in a pot on the stovetop or in the microwave.
  • Reheat defrosted soup in the microwave, on the stovetop or in the Thermomix.
  • Allow the soup to cool completely in the fridge and then freeze for up to 3 months.

Nutrition

Calories: 407kcal | Carbohydrates: 25g | Protein: 12g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 446mg | Potassium: 704mg | Fiber: 2g | Sugar: 8g | Vitamin A: 956IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 2mg

Thermomix Mayonnaise

Once you have tried making Mayonnaise in your Thermomix, you won't go back to buying it from the store! This simple, creamy and delicious Mayonnaise is the perfect accompaniment for your next meal or side.

Mayonnaise being drizzled into a small blue bowl from a spoon.

Making your own mayonnaise really couldn't be easier! Not only is it a quick to make, it is also free of additives and preservatives that you often find in store bought mayonnaise.

Why you will love this recipe:

This homemade Thermomix Mayonnaise takes under 5 minutes to prepare.

It is made with just FIVE ingredients.

When stored in an airtight container in the fridge, this mayonnaise can be enjoyed for up to two weeks.

Overhead view of a bowl of mayonnaise sitting on a timber bench.

Ingredients

Please note you will find a full list of ingredients in the recipe card below.

  • Avocado Oil - any type of light flavoured oil can be used in this recipe. We also suggest using grapeseed, sunflower or vegetable oil.
  • Egg Yolk - we use 70 gram eggs in all of our recipes.
  • Apple Cider Vinegar.
  • Dijon Mustard
  • Salt
Ingredients to make mayonnaise in a thermomix on a white bench and background.

How to make Mayonnaise in a Thermomix

Step 1. Place the egg yolk, apple cider vinegar and dijon mustard into your Thermomix bowl and mix to combine.

Ingredients to make mayonnaise in a thermomix bowl before being mixed.
Vinegar, egg yolk, mustard and salt combined in a Thermomix bowl.

Step 2. With the Thermomix running, VERY slowly add the oil.

Step 3. Add the salt and mix to combine.

Mayonnaise in a Thermomix bowl.

Step 4. Serve immediately or transfer to an airtight container and store in the fridge until needed.

A bowl of mayonnaise sitting in front of a bowl of sweet potato chips.

Tips for Making the BEST Mayonnaise in your Thermomix.

For best results ensure all ingredients are at room temperature. This will help the ingredients to bind.

Any type of light flavoured oil can be used to make mayonnaise. Sunflower, Grapeseed or Vegetable Oil are all other options.

We use 70 gram eggs when making this recipe.

You can also add a pinch of pepper to your mayonnaise.

Frequently Asked Questions

Why does mayonnaise split?

The most common reasons for mayonnaise splitting include the ingredients being too cold or the oil being added too quickly.

How do you thicken mayonnaise?

To thicken homemade mayonnaise simply place it into an airtight container and place in the fridge. As it cools, the mayonnaise will thicken.

You may also enjoy:

Looking for even more?

You can find even more simple and delicious recipes in our books and eBooks, browse the range here.

A bundle of 15 Thermomix Cookbooks.
Mayonnaise being drizzled into a small blue bowl from a spoon.
Print Recipe
5 from 1 vote

Thermomix Mayonnaise

Our Thermomix Mayonnaise recipe is made using just FIVE ingredients and can be ready to enjoy in under 5 minutes!
Prep Time4 minutes
Total Time4 minutes
Course: Sides
Cuisine: Modern
Servings: 20 serves
Calories: 115kcal
Author: Lucy & Lauren
Cost: $5

Ingredients

  • 250 grams avocado oil see notes
  • 1 egg yolk 70 gram egg
  • 30 grams dijon mustard
  • 30 grams apple cider vinegar
  • ¼ teaspoon salt

Instructions

  • Place the egg yolk, mustard and apple cider vinegar into the Thermomix bowl and mix for 10 seconds, speed 4.
  • Scrape down the sides of the bowl and set the timer to 3 minutes, speed 4. Then VERY slowly add the oil. It should take you the full 3 minutes to add it all.
  • Add the salt and mix for a further 20 seconds, speed 4.
  • Transfer the mayonnaise to an airtight container/jar and place into the fridge to chill. Please note, the mayonnaise will thicken as it cools.

Notes

For best results ensure all ingredients are at room temperature. This will help the ingredients to bind.
Any type of light flavoured oil can be used to make mayonnaise. Sunflower, Grapeseed or Vegetable Oil are all other options.
We use 70 gram eggs when making this recipe.
You can also add a pinch of pepper to your mayonnaise.

Nutrition

Calories: 115kcal | Carbohydrates: 0.1g | Protein: 0.2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 10mg | Sodium: 46mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 14IU | Vitamin C: 0.01mg | Calcium: 2mg | Iron: 0.1mg

Thermomix Margaritas

Our classic 3 ingredient Thermomix Margaritas are made using Tequila, Cointreau and lime juice mixed with ice cubes... ready to enjoy in just 2 minutes!

A martini glass filled with margarita.

It's no secret that we LOVE using the Thermomix to make cocktails... in fact we have now released THREE cocktail cookbooks!!!!

This summer-inspired classic Thermomix Margarita is light, refreshing and zesty - we know you're going to love it!

Just like our Mango Daiquiri, Strawberry Vodka Slushies and Raspberry Gin Cocktail, this margarita recipe is sure to become a favourite in no time!

Why You're Going To Love This Recipe

Nothing beats a classic margarita!

  • Quick & Easy - simply place all of the ingredients into the Thermomix and mix on Speed 10 for 1 minute. Then pour and enjoy!
  • Ready In 2 Minutes - from prepping to sipping, this cocktail recipe takes just 2 minutes in total!
  • Double Or Triple - serving a crowd? No problem! Simply double or triple the recipe (ensuring that you don't exceed the MAX line).
  • Perfect For Entertaining - helloooooo summer sippers. This is the perfect summer drink to enjoy with friends.
An overhead shot of a martini glass with lime and salt.

What You Need

Our simple and classic margarita is made using just 3 ingredients (plus ice cubes!).

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for Thermomix Margaritas.
  • Tequila - use a blanco or silver tequila (your choice of brand)
  • Cointreau - this is an orange flavoured liqueur
  • Lime Juice - freshly squeezed lime juice is best, but you can also use bottled or packaged lime juice
  • Ice cubes for mixing
  • salt and lime, for garnishing (optional)

Step By Step Instructions

It takes just 2 minutes to prepare our Thermomix margaritas!!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Mix

Optional: to create a salt rim, rub a halved lime around the rim of the glasses and then dip into salt. Set aside.

Place the lime juice, tequila, Cointreau and ice cubes into the Thermomix bowl.

Note: for a sweeter margarita, add 50g of simple sugar syrup.

Lime margarita and ice cubes in a Thermomix.

Mix on Speed 10 for 1 minute.

Lime cocktail mixture in a Thermomix.

Pour into 2 martini glasses and serve!

Expert Tips

Follow our expert tips for perfect Thermomix margaritas every single time!

  • freshly squeezed lime is best, but you can use bottled or packaged lime juice instead.
  • use a silver or blanco tequila, such as Jose Ceurvo brand (or any brand you like).
  • Cointreau is an orange flavoured liqueur.
  • For a sweeter margarita, add 50g of simple sugar syrup when mixing.
  • There's no need to strain the margarita.
  • Serve immediately or store in the fridge for a few hours until serving.
  • This recipe can be doubled or tripled - simply ensure you do not exceed the MAX line.
Two martini glasses filled with margaritas.

FAQs

What type of tequila should I use to make Thermomix margaritas?

Choose a silver or blanco tequila (your choice of brand).

I prefer my margaritas to be sweeter. How can I make this recipe sweeter?

Sure! Add 50g of simple sugar syrup when mixing.

Can I double or triple this recipe!?

Absolutely! So long as you don't exceed the MAX line, you can increase the quantities. Note: if you're increasing the quantities, you may find that you need to increase the mixing time slightly.

Lime and salt garnishing a cocktail glass with margarita.

We absolutely LOVE making cocktails using the Thermomix (in fact... we have 3 cocktail cookbooks!!!).

Here's a few of our other Thermomix cocktail recipes:

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

A bundle of 15 Thermomix Cookbooks.
A martini glass filled with margarita.
Print Recipe
5 from 1 vote

Thermomix Margaritas

Deliciously simple Thermomix Margaritas made with just 3 ingredients! Ready to enjoy in 2 minutes!
Prep Time2 minutes
Total Time2 minutes
Course: cocktails, Drinks
Cuisine: Mexican, Western
Servings: 2 serves
Calories: 123kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix

Ingredients

  • 100 g tequila silver or blanco
  • 50 g Cointreau
  • 60 g lime juice
  • 150 g ice cubes
  • salt and lime for the rim and garnish optional

Instructions

  • Optional Preparation - rub a halved lime around the rim of 2 martini glasses. Dip the rims into salt. Garnish with a lime slice and set aside.
  • Place the tequila, Cointreau, lime juice and ice cubes into the Thermomix bowl. Mix for 1 minute, Speed 10.
  • Pour into the prepared glasses and serve.

Notes

RECIPE NOTES & TIPS
  • freshly squeezed lime is best, but you can use bottled or packaged lime juice instead.
  • use a silver or blanco tequila, such as Jose Ceurvo brand (or any brand you like).
  • Cointreau is an orange flavoured liqueur.
  • For a sweeter margarita, add 50g of simple sugar syrup when mixing.
  • There's no need to strain the margarita.
  • Serve immediately or store in the fridge for a few hours until serving.
  • This recipe can be doubled or tripled - simply ensure you do not exceed the MAX line.

Nutrition

Calories: 123kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 0.02g | Polyunsaturated Fat: 0.01g | Sodium: 5mg | Potassium: 36mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 9mg | Calcium: 6mg | Iron: 0.04mg

Thermomix Chocolate Ripple Cake

A classic Thermomix Chocolate Ripple Cake decorated with grated chocolate and fresh cherries! Just 5 minutes prep time.

A chocolate ripple cake cut to show the inside.

Chocolate ripple cake is a classic Australian chilled dessert made using Arnott's choc ripple biscuits!

It's popular all year round... but especially during summer and at Christmas time!

Prepare the Thermomix chocolate ripple cake and then chill overnight until the biscuits have softened.

This really is the perfect summer dessert!

Why You're Going To Love This Recipe

There's so much to love about our Thermomix Chocolate Ripple Cake recipe!

  • No-Bake - this chocolate ripple cake involves ZERO cooking, meaning you can prepare it in minutes and then chill it in the fridge.
  • Chilled Dessert - this refrigerator dessert is perfect for summer BBQs and Christmas!
  • Prepare Ahead Of Time - because a choc ripple cake needs to be chilled overnight, it's the perfect dessert for when you need to be organised and have dessert ready ahead of time.
  • Versatile - decorate the chocolate ripple cake with any of your favourite toppings - berries, Peppermint Crisp bars, grated chocolate, cherries etc.
Cherries and chocolate on top of a cream covered dessert.

What You Need

Let's make Thermomix Chocolate Ripple Cake!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for a choc ripple cake.

You will need:

  • Arnott's Choc Ripple biscuits - popular here in Australia! Alternatively, substitute for any other plain chocolate biscuit.
  • Cream - use thickened or whipping cream (not light or cooking cream)
  • Caster Sugar & Vanilla Extract (optional) - for flavouring the cream.
  • Cherries & Grated Chocolate (or Flake bars) - for decorating.

Step By Step Instructions

It couldn't be easier to make this no-bake chilled dessert!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Whip The Cream

Place the cream, caster sugar and vanilla into the Thermomix bowl.

Cream and vanilla in a Thermomix bowl.

Whip the cream until soft peaks form.

Note: the amount of time it takes for the cream to whip will depend on how fresh the cream is.

Whipped cream in a Thermomix.

Step 2 - Add Cream To The Biscuits

Add a small amount of whipped cream to the flat side of a choc ripple biscuit.

Whipped cream on a choc ripple biscuit.

Sandwich together with another biscuit and repeat with the cream.

A stack of choc ripple biscuits and whipped cream.

Step 3 - Assemble The Cake

Once you have a stack of biscuits and cream, place them onto a serving dish.

Repeat until you have used all of the biscuits.

Note: you can place the biscuits in an arrangement like below, or in a long log (or even a wreath shape!)

Choc ripple bsicuits and cream on a plate.

Step 4 - Decorate

Cover the Thermomix chocolate ripple cake with the remaining whipped cream.

Decorate with fresh cherries and grated chocolate (or crumbled Flake bars).

Chill in the fridge overnight.

A decorated chocolate ripple cake.

Expert Tips

Our expert tips are here to help you make the perfect Thermomix Chocolate Ripple Cake!

  • Use Arnott's choc ripple biscuits for the best results.
  • Use thickened or whipping cream (not cooking cream or light cream as they won't whip).
  • The time it takes for the cream to whip depends on the freshness of the cream (cream nearing it's use by date will whip quicker).
  • Decorate your Thermomix Chocolate Ripple Cake with fresh cherries and grated chocolate... or substitute with any of your favourite ingredients (such as crumbled Flake or Peppermint Crisp bars, fresh berries etc).
  • Chill the chocolate ripple cake in the fridge overnight to allow the biscuits to soften.
  • Store leftover choc ripple cake in the fridge for up to 3 days.
  • This recipe is not suitable for freezing.
An overhead shot of cherries and chocolate on a whipped cream covered dessert.

FAQs

Do I have to add the sugar and vanilla extract to the cream?

No you don't. You can simply whip the cream on it's own without the addition of sugar or vanilla.

Can I skip the chilling time?

No! A chocolate ripple cake needs to be chilled in the fridge overnight to allow the biscuits to soften.

Can I make this dessert without a Thermomix?

Yes! Simply whip the cream using handheld beaters or a stand mixer.

A chocolate ripple cake decorated with cherries and chocolate.

We love how simple a classic chocolate ripple cake is to make!

Here's a few more of our favourite Thermomix desserts:

A piece of choc ripple cake on a fork.

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

A bundle of 15 Thermomix Cookbooks.
A chocolate ripple cake cut to show the inside.
Print Recipe
5 from 2 votes

Thermomix Chocolate Ripple Cake

A classic Thermomix Chocolate Ripple Cake topped with fresh cherries and grated chocolate.
Prep Time5 minutes
Chilling Time12 hours
Total Time12 hours 5 minutes
Course: Dessert
Cuisine: Australian
Servings: 8 serves
Calories: 395kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix

Ingredients

  • 600 ml thickened cream
  • 1 teaspoon caster sugar
  • 1 teaspoon vanilla extract
  • 250 g Arnotts Choc Ripple biscuits
  • grated dark chocolate and fresh cherries to decorate

Instructions

  • Fix the butterfly into the Thermomix bowl. Add the cream, caster sugar and vanilla extract and beat on Speed 3 until soft peaks form
    Note: this can take anywhere from 30 seconds to a few minutes depending on the freshness of the cream.
  • Spread a small amount of whipped cream onto your serving plate (to hold the choc ripple cake in place).
  • Take 1 chocolate ripple biscuits and spread 1 teaspoon of whipped cream over the flat side. Sandwich together with another biscuit. Repeat until you have a stack of approximately 5-6 biscuits.
  • Place the stack onto the serving plate.
  • Repeat with the remaining biscuits.
  • Spread the remaining whipped cream over the entire outside of the biscuits (covering them completely).
  • Decorate with fresh cherries and grated dark chocolate.
  • Refrigerate overnight to allow the biscuits to soften.
  • Cut into slices and serve.

Notes

RECIPE NOTES & TIPS
  • Use Arnott's choc ripple biscuits for the best results.
  • Use thickened or whipping cream (not cooking cream or light cream as they won't whip).
  • The time it takes for the cream to whip depends on the freshness of the cream (cream nearing it's use by date will whip quicker).
  • Decorate your Thermomix Chocolate Ripple Cake with fresh cherries and grated chocolate... or substitute with any of your favourite ingredients (such as crumbled Flake or Peppermint Crisp bars, fresh berries etc).
  • Chill the chocolate ripple cake in the fridge overnight to allow the biscuits to soften.
  • Store leftover choc ripple cake in the fridge for up to 3 days.
  • This recipe is not suitable for freezing.

Nutrition

Calories: 395kcal | Carbohydrates: 25g | Protein: 4g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 86mg | Sodium: 202mg | Potassium: 138mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1113IU | Vitamin C: 0.5mg | Calcium: 60mg | Iron: 1mg

Thermomix Peppermint Crisp & Cherry Ripe Balls

Our 5 ingredient Thermomix Peppermint Crisp & Cherry Ripe Balls take just 10 minutes to prepare and are perfect for Christmas!

An overhead shot of Thermomix Peppermint Crisp & Cherry Ripe Balls.

Christmas is coming and there's simply no better time to whip up a Christmas-inspired recipe!

Just like our Christmas Malteser Reindeer Bark, Peppermint Crisp Cheesecake Balls and Christmas Hedgehog Slice, these Thermomix Peppermint Crisp & Cherry Ripe Balls are completely no-bake and take just minutes to prepare!

Merry Christmas!

Why You're Going To Love This Recipe

This is such a quick and easy recipe!

  • Perfect For Christmas - the combination of cherry and peppermint flavours simply scream Christmas!!!!
  • Kids Recipe - this is a great recipe for budding chefs to make! Zero cooking is required... simply mix and roll!
  • No Bake - we love a no bake recipe. Forget about turning on the oven and have a batch of these Thermomix Peppermint Crisp & Cherry Ripe Balls ready in minutes.
  • Freezer-Friendly - freeze any leftover balls for up to 2 months.
A cake stand topped with chocolate coconut balls.

What You Need

Just 5 ingredients are needed to make our Thermomix Peppermint Crisp & Cherry Ripe Balls!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

  • Arnott's Choc Ripple biscuits - popular here in Australia! Alternatively, substitute for any other plain chocolate biscuit.
  • Chocolate Bars - I recommend using a combination of Cherry Ripe bars and Peppermint Crisp bars. Alternatively, you can use just the one variety and double the amount.
  • Coconut - use dry dessicated coconut for the mixture and also extra for coating the balls.
  • Sweetened Condensed Milk - use full fat (not light or skim sweetened condensed milk).
The ingredients for Thermomix Peppermint Crisp & Cherry Ripe Balls.

Step By Step Instructions

Need a quick and easy snack?

These Thermomix chocolate coconut balls take just 10 minutes to prepare!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Mix

Place the chocolate biscuits, chocolate bars (broken into pieces) and coconut into the Thermomix bowl.

Coconut and chocolate biscuits in a Thermomix.

Mix until combined.

Crushed biscuits in a Thermomix.

Add the sweetened condensed milk and mix again.

Chocolate mixture and sweetened condensed milk in a Thermomix.

Note: if the mixture is too soft, add a little extra coconut and mix through.

Chocolate mixture in a Thermomix.

Step 2 - Roll Into Balls

Roll the mixture into heaped teaspoon-sized balls and toss through the extra coconut to coat.

A plate with little coconut coated balls on it.

Place into the fridge to chill for 2 hours.

Expert Tips

Our expert tips are here to help you make the perfect Thermomix Peppermint Crisp & Cherry Ripe Balls!

  • Use Arnott's choc ripple biscuits for the best results.
  • You can use a combination of Peppermint Crisp and Cherry Ripe bars, or use just one variety.
  • For a stronger flavour use 2 of each variety of bars (4 in total).
  • If your mixture is too soft, add a little extra coconut and mix through.
  • For best results, use full fat (not light or skim) sweetened condensed milk.
  • Store in the fridge in an airtight container for up to 5 days.
  • Freeze in an airtight container for up to 2 months.
Cherry ripe and peppermint crisp balls on a cake stand.

FAQs

I don't like Cherry Ripe bars. Can I use just Peppermint Crisp bars instead?

Yes! You can use a combination of the two or just one variety. If you're using one variety, make sure you still use the same number in total of bars.

I want my Thermomix Peppermint Crisp & Cherry Ripe Balls to have a stronger flavour!

No worries! Simply use 2 of each bars (a total of 4 bars).

Help! My mixture is too soft to roll into balls!

Simply add a little extra coconut and mix through.

A half eaten chocolate coconut ball.

There's nothing more delicious than a sweet and simple no-bake treat!

Here's a few more of our favourite Thermomix no-bake recipes:

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

A bundle of 15 Thermomix Cookbooks.
An overhead shot of Thermomix Peppermint Crisp & Cherry Ripe Balls.
Print Recipe
5 from 2 votes

Thermomix Peppermint Crisp & Cherry Ripe Balls

Delicious Peppermint Crisp & Cherry Ripe Balls made with choc ripple biscuits, coconut and sweetened condensed milk!
Prep Time10 minutes
Total Time10 minutes
Course: Snacks
Cuisine: Australian, Western
Servings: 30 serves
Calories: 107kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix

Ingredients

  • 250 g Arnotts Choc Ripple biscuits
  • 1 Peppermint Crisp bar
  • 1 Cherry Ripe bar
  • 130 g desiccated coconut plus extra for coating
  • 395 g sweetened condensed milk

Instructions

  • Place the choc ripple biscuits, Peppermint Crisp bar, Cherry Ripe bar and coconut into the Thermomix bowl.
    Crush for 10 seconds, Speed 8.
  • Add the sweetened condensed milk and mix for 10 seconds, Speed 3. Scrape down the sides of the bowl and repeat.
  • Roll heaped teaspoonfuls of mixture into balls and coat in the extra coconut.
    Note: if your mixture is too soft to roll into balls, add a little extra coconut and mix again.

Notes

RECIPE NOTES & TIPS
  • Use Arnott's choc ripple biscuits for the best results.
  • You can use a combination of Peppermint Crisp and Cherry Ripe bars, or use just one variety.
  • For a stronger flavour use 2 of each variety of bars (4 in total).
  • If your mixture is too soft, add a little extra coconut and mix through.
  • For best results, use full fat (not light or skim) sweetened condensed milk.
  • Store in the fridge in an airtight container for up to 5 days.
  • Freeze in an airtight container for up to 2 months.

Nutrition

Calories: 107kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 67mg | Potassium: 90mg | Fiber: 1g | Sugar: 11g | Vitamin A: 36IU | Vitamin C: 0.4mg | Calcium: 41mg | Iron: 1mg

Thermomix Panforte

A classic Italian fruit cake dessert... our rich and dense Thermomix Panforte recipe is made with toasted nuts, dried fruits, spices and candied peel.

A rich panforte cut into pieces.

Christmas desserts don't get much more traditional than panforte!

We've adapted your favourite classic recipe to the Thermomix... and you won't believe how easy it is!

Just like Christmas pudding, biscotti and fudge, we've got all your Christmas classics covered!

So come on... let's get baking!!

Why You're Going To Love This Recipe

We LOVE our Thermomix Panforte recipe and we think you will too!

  • Classic Recipe - this old fashioned classic recipe is always popular at Christmas time!
  • Christmas Dessert - just like pavlova, Christmas pudding and fudge... this is a favourite Christmas dessert!
  • Make Ahead Of Time - this recipe can be stored in the fridge or at room temp for 3 weeks or frozen for up to 6 months.
  • Suitable For All Thermomix Models - this recipe is suitable for use in all Thermomix models.
A side view of panforte.

What You Need

Packed full of nuts and dried fruits, we know you'll love this Thermomix Panforte.

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for panforte.
  • Dark Chocolate - I recommend using dark chocolate melts as they melt easier
  • Honey - use your favourite honey!
  • Caster Sugar - we recommend using caster sugar as it melts easily when heated
  • Plain Flour - also known as all purpose flour
  • Cocoa Powder - use unsweetened cocoa powder
  • Spices - cinnamon, allspice, ground ginger and salt
  • Nuts - use blanched and toasted almonds and hazelnuts
  • Dried Fruits - use dried figs (stems removed) and candied mixed peel

Step By Step Instructions

You won't believe how easy it is to make Thermomix Panforte!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Melt

Melt the dark chocolate, honey and sugar in the Thermomix bowl.

Sugar and chocolate in a Thermomix.

Step 2 - Mix

Add the plain flour, cocoa powder, spices and salt and mix to combine.

Cocoa and flour in a Thermomix.
Melted chocolate in a Thermomix.

Step 3 - Add The Fruit & Nuts

Add the toasted nuts and dried fruits.

Use the spatula to mix until combined (you'll need to use your muscles!!!).

Fruit and nuts in a Thermomix.

Step 4 - Bake

Press the mixture into the prepared springform pan and bake for 30 minutes (do NOT overcook).

Panforte in a tin.

Allow to cool completely before cutting into pieces.

Expert Tips

Follow our top tips for the perfect Thermomix Panforte!

  • I recommend using dark chocolate melts instead of regular dark chocolate (as they melt easier)
  • ensure that the nuts are toasted before using for the ultimate crunch and taste
  • dried figs and candied mixed peel can be found in the dried fruits/nuts aisle of the supermarket
  • do not overcook the panforte
  • store the Thermomix panforte in the fridge or at room temperature for up to 3 weeks
  • alternatively, freeze for up to 6 months
The inside look at a Thermomix panforte.

FAQs

Can I make this panforte recipe in an older Thermomix model?

Yes! This recipe is suitable to all Thermomix models.

Why can't I mix the fruit and nuts through with the Thermomix?

Yes the Thermomix blades are strong... but not strong enough for panforte!!! You'll need to use the spatula and all your muscles once you've added the fruits and nuts.

Where did panforte originate?

Panforte is a traditional Italian fruit cake originating from the city of Siena.

A slice of nut and fruit panforte.

We LOVE Christmas baking!

Here's a few more of our favourite Christmas recipes!

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

A bundle of 15 Thermomix Cookbooks.
A rich panforte cut into pieces.
Print Recipe
5 from 2 votes

Thermomix Panforte

A classic Italian fruit cake dessert... our rich and dense Thermomix Panforte recipe is made with toasted nuts, dried fruits, spices and candied peel.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Desserts
Cuisine: Christmas
Servings: 20 serves
Calories: 260kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • Thermomix
  • 23cm Springform Pan
  • Oven

Ingredients

  • 150 g dark chocolate melts
  • 255 g honey
  • 220 g caster sugar
  • 150 g plain flour
  • 25 g cocoa powder
  • 2 teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 140 g blanched almonds toasted
  • 140 g hazelnuts toasted and skins removed
  • 140 g dried figs chopped and stems removed
  • 85 g candied mixed peel

Instructions

  • Preheat the oven to 160 degrees celsius (fan forced).
    Grease and line a 23cm springform pan and set aside.
  • Place the dark chocolate melts, honey and sugar into the Thermomix bowl. Melt for 3 minutes, 60 degrees, Speed 3 (or until melted).
  • Add the plain flour, cocoa powder, spices and salt and mix for 10 seconds, Speed 8. Scrape down the sides of the bowl and repeat.
  • Add the toasted nuts and dried fruits.
    This mixture will be SO sticky and thick that you won't be able to mix it using the Thermomix. Use the spatula and your muscles to mix until combined!
  • Press the mixture into the prepared springform pan.
  • Bake for 30 minutes.
  • Allow to cool completely in the pan before cutting into thin slices.

Notes

RECIPE NOTES & TIPS
  • I recommend using dark chocolate melts instead of regular dark chocolate (as they melt easier)
  • ensure that the nuts are toasted before using for the ultimate crunch and taste
  • dried figs and candied mixed peel can be found in the dried fruits/nuts aisle of the supermarket
  • do not overcook the panforte
  • store the Thermomix panforte in the fridge or at room temperature for up to 3 weeks
  • alternatively, freeze for up to 6 months

Nutrition

Calories: 260kcal | Carbohydrates: 39g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 0.2mg | Sodium: 34mg | Potassium: 231mg | Fiber: 4g | Sugar: 27g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg

Thermomix Brandy Custard

Our Thermomix Brandy Custard is the perfect accompaniment for your favourite puddings and pies - or you can enjoy it all on its own! This Brandy Custard is made using just six ingredients and can be ready in only 10 minutes.

Side view of Brandy Custard in a black bowl sitting on a wooden board. In the background is a bottle of brandy.

If you are looking for the perfect addition our our famous Thermomix Christmas Pudding, you cannot go wrong with our delicious and easy Thermomix Brandy Custard!

You will love

Simple ingredients - this recipe is made using basic ingredients already found in your pantry or fridge.

Quick to prepare - you can be enjoying this easy Brandy Custard in just 10 minutes!

Perfect for Christmas - this boozy custard is the perfect accompaniment to your favourite Christmas Dessert!

Brandy Custard in a black bowl sitting on a wooden board. A gold spoon with custard on it is above the bowl.

Ingredients

Please note you will find a full list of ingredients and method in the recipe card below.

Milk - Full cream or skim milk can be used.

Caster Sugar - substitute with preferred sugar - eg raw or coconut sugar.

Cornflour

Vanilla Extract - substitute with vanilla essence if desired.

Eggs - we use 70 gram eggs.

Brandy

Ingredients to make Brandy Custard on a white bench.

How to make Thermomix Brandy Custard

Step 1. Place the milk, caster sugar, cornflour, eggs and vanilla extract into your Thermomix bowl and cook.

Step 2. Add the brandy and mix well to combine.

Brandy Custard in a Thermomix Bowl.

Step 3. Divide the Brandy Custard between serving bowls and enjoy!

Overhead view of Brandy Custard in a black bowl sitting on a wooden board.

Recipe Hints and Tips

Use either full cream or skim milk for this recipe.

Substitute vanilla extract with vanilla essence if desired.

We use 70 gram eggs when making this recipe.

For an extra kick, use 50 grams of brandy.

For a thinner custard, reduce the amount of cornflour to 20 grams. Alternatively, add an extra 30 grams of milk when adding the brandy.

Serve this Brandy custard immediately and do not freeze.

If halving this recipe, we recommend checking the custard after 6 minutes of cooking time.

This recipe will give you six side serves, if you are serving a full bowl of custard, you will get 3 - 4 serves.

FAQ

Does Brandy Custard have alcohol in it?

Brandy Custard contains alcohol and is recommended for adults.

Can you freeze custard?

You cannot freeze custard. The texture deteriorates significantly when thawing.

Brandy Custard in a black bowl sitting on a wooden board with a gold spoon sitting in it.

You may also enjoy

Looking for even more?

You can find more delicious and easy Thermomix recipes in our books and eBooks, shop the range here.

A bundle of 15 Thermomix Cookbooks.
Side view of Brandy Custard in a black bowl sitting on a wooden board. In the background is a bottle of brandy.
Print Recipe
5 from 1 vote

Thermomix Brandy Custard

Made with just six ingredients, our Thermomix Brandy Custard is hard to beat!
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Course: Desserts
Cuisine: Modern
Servings: 6 people
Calories: 144kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • 1 x Thermomix
  • Serving Bowls

Ingredients

  • 500 grams Milk
  • 50 grams Caster Sugar
  • 20 grams Cornflour
  • 1 teaspoon Vanilla Extract
  • 3 Eggs 70 grams
  • 40 grams Brandy See Notes

Instructions

  • Place the milk, caster sugar, cornflour, vanilla extract and eggs into a Thermomix bowl. Cook for 8 minutes, 90 degrees, speed 4.
  • Scrape down the sides of the bowl and add the brandy and mix for 12 seconds, speed 4.
  • Divide amongst bowls and serve immediately.

Notes

Either full cream or skim milk can be used for this recipe.
Vanilla essence can be substituted for the vanilla extract.
We use 70 gram eggs when making this recipe.
For an extra kick, use 50 grams of brandy.
For a thinner custard, reduce the amount of cornflour to 20 grams. Alternatively, add an extra 30 grams of milk when adding the brandy.
This custard is best served immediately and is not freezer friendly.
This recipe can be halved, please note the cooking time will reduce to 6 minutes.
This recipe will give you six side serves, if you are serving a full bowl of custard, you will get 3 - 4 serves.

Nutrition

Calories: 144kcal | Carbohydrates: 15g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 63mg | Potassium: 157mg | Fiber: 0.03g | Sugar: 12g | Vitamin A: 254IU | Calcium: 115mg | Iron: 0.4mg

Thermomix Peppermint Brownies

Rich and fudgy Thermomix Peppermint Brownies with a classic peppermint icing on top! Perfect for Christmas... or anytime during the year!

A slice of moist brownie topped with frosting.

Hello delicious brownies!

If you're after a rich and decadent dessert (that's also perfect for Christmas time!), this is the recipe for you!

Just like our Kahlua Brownies, Gluten Free Brownies and Mars Bar Brownies, these fudgy Peppermint Brownies are simply amazing!!!

Let's get baking!

Why You're Going To Love This Recipe

What's not to love about a rich and fudgy peppermint brownie!?

  • Perfect For Christmas - this Thermomix Peppermint Brownie is delicious all year round... but is especially popular at Christmas time.
  • Cafe Style - just like your favourite cafe style chocolate brownie... but even richer and fudgier!
  • Freezer-Friendly - freeze any leftovers for grab and go snacks.
  • Suitable For All Thermomix Models - this recipe is suitable for use in all Thermomix models.
Brownie being cut up on a board.

What You Need

These simple Thermomix Peppermint Brownies are made from pantry staples!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

For The Brownies

The ingredients for peppermint brownies.
  • Butter - use unsalted or salted butter
  • Dark Chocolate Melts - I recommend using chocolate melts as they melt easier
  • Brown Sugar - use regular (not dark) brown sugar
  • Peppermint Extract - available from the baking aisle of the supermarket
  • Eggs - use large (approx 60g) eggs
  • Plain Flour - also known as all purpose flour

For The Frosting

The ingredients for peppermint icing.
  • Icing Sugar - use pure icing sugar or icing sugar mixture
  • Cocoa Powder - use regular unsweetened cocoa powder
  • Butter - use salted or unsalted butter
  • Peppermint Extract - available from the baking aisle of the supermarket
  • Boiling Water - to smooth the frosting

Step By Step Instructions

Let's bake Thermomix Peppermint Brownies!!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Melt

Melt the dark chocolate and butter until smooth.

Melted chocolate in a Thermomix bowl.

Step 2 - Mix

Add the brown sugar and peppermint extract and mix until combined.

Brown sugar in a Thermomix bowl.

Add the eggs and then the flour and mix to combine.

Flour in a Thermomix bowl.
Brownie batter in a Thermomix bowl.

Step 3 - Bake

Place the brownie into the oven and bake for 30 minutes or until a skewer inserted into the middle comes out clean or with a few moist crumbs on it.

Allow to cool in the pan.

Brownie batter in a tin.

Step 4 - Make The Frosting

Place the icing sugar, cocoa powder, softened butter and peppermint extract into the Thermomix bowl and mix to combine.

Butter and cocoa in a Thermomix.

Add 2 tablespoon of boiling water and mix thoroughly.

If the icing is thick but spreadable, it's ready to use.

If not, add an extra tablespoon of boiling water and mix through.

Melted chocolate in a bowl.

Spread over the top of the brownie and leave to set.

A frosted brownie in a tin.

Expert Tips

Follow our top tips for the perfect Thermomix Peppermint Brownies!

  • salted or unsalted butter can be used in this recipe. I generally use unsalted butter as I find it cuts through the sweetness of the brownie.
  • I recommend using dark chocolate melts instead of regular dark chocolate, purely because it melts easier.
  • peppermint extract can be purchased in the baking aisle (near the vanilla extract).
  • you can use pure icing sugar or icing sugar mixture for the frosting. Please note that pure icing sugar sets firmer (and therefore, is better for school lunch boxes).
  • when making the frosting, start by adding 2 tablespoons of boiling water. If the frosting is thick but spreadable, it's ready to use. If not, add 1 extra tablespoon of boiling water and mix through.
  • Store the brownie in an airtight container at room temperature for up to 5 days.
  • Alternatively, freeze for up to 1 month.
Pieces of frosted peppermint brownies.

FAQs

Can I make this in an older version of the Thermomix?

Yes, absolutely! This recipe is suitable for use in all models of the Thermomix.

Can I freeze this brownie?

Yes! It can be frozen for up to 1 month.

What happens if I don't like peppermint?

No problem! Simply omit the peppermint extract from the brownie base and the frosting.

A half eaten fudgy brownie.

Looking for more delicious Thermomix brownie recipes!?

We've got you covered!

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

A bundle of 15 Thermomix Cookbooks.
A slice of moist brownie topped with frosting.
Print Recipe
5 from 1 vote

Thermomix Peppermint Brownies

Delicious Thermomix Peppermint Brownies with a classic peppermint icing!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Sweet
Cuisine: brownies
Servings: 16 serves
Calories: 282kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix
  • Oven
  • 20cm square baking tin.

Ingredients

For The Peppermint Brownies

  • 115 g butter
  • 200 g dark chocolate melts
  • 180 g brown sugar
  • 1 teaspoon peppermint extract
  • 3 eggs
  • 90 g plain flour

For The Peppermint Icing

  • 225 g icing sugar
  • 15 g cocoa powder
  • 50 g butter softened
  • 1 teaspoon peppermint extract
  • 2-3 tbs boiling water

Instructions

  • Preheat the oven to 160 degrees celsius (fan forced).
    Grease and line a 20cm square cake tin.
  • Place the butter and dark chocolate melts into the Thermomix bowl. Melt for 4 minutes, 60 degrees, Speed 2 (or until melted).
  • Add the brown sugar and peppermint extract and mix for 10 seconds, Speed 5.
  • With the blades turning on Speed 2, add the eggs, one at a time, through the MC hole.
    Replace the lid and increase to Speed 4 for 10 seconds.
  • Add the flour and mix for 5 seconds, Speed 6. Scrape down the sides of the bowl and mix for a further 5 seconds.
  • Pour the mixture into the prepared tin.
  • Bake for 30 minutes or until a skewer inserted into the middle comes out clean or with a few moist crumbs on it.
  • Allow the brownie to cool completely.
  • To make the icing, place the icing sugar, cocoa powder, softened butter and peppermint extract into the Thermomix bowl. Mix for 10 seconds, Speed 6.
  • Add 2 tablespoons of boiling water and mix for 10 seconds, Speed 8. Scrape down the sides of the bowl and repeat until smooth.
    If the icing is too thick, add an extra tablespoon of boiling water and mix again.
    The icing should be thick but spreadable.
  • Spread the icing over the cooled brownie and allow to set.
  • Cut into slices.

Notes

RECIPE NOTES & TIPS
  • salted or unsalted butter can be used in this recipe. I generally use unsalted butter as I find it cuts through the sweetness of the brownie.
  • I recommend using dark chocolate melts instead of regular dark chocolate, purely because it melts easier.
  • peppermint extract can be purchased in the baking aisle (near the vanilla extract).
  • you can use pure icing sugar or icing sugar mixture for the frosting. Please note that pure icing sugar sets firmer (and therefore, is better for school lunch boxes).
  • when making the frosting, start by adding 2 tablespoons of boiling water. If the frosting is thick but spreadable, it's ready to use. If not, add 1 extra tablespoon of boiling water and mix through.
  • Store the brownie in an airtight container at room temperature for up to 5 days.
  • Alternatively, freeze for up to 1 month.

Nutrition

Calories: 282kcal | Carbohydrates: 36g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 84mg | Potassium: 139mg | Fiber: 2g | Sugar: 28g | Vitamin A: 307IU | Calcium: 28mg | Iron: 2mg

Thermomix Baileys Fudge

Our smooth and creamy Thermomix Baileys Fudge is made with just FOUR ingredients and requires under 15 minutes of preparation time, it really doesn't get easier!

Two pieces of Baileys Fudge sitting on a white serving stand with a bottle of Baileys in the background.

If you are looking for the ultimate sweet treat for the grown ups, this Thermomix Baileys Fudge is for you! Whether it is served at your next special occasion or given as a gift, everyone is going to love this easy Baileys Fudge.

You will love:

4 ingredients - you just need chocolate, sweetened condensed milk, butter and of course Baileys to make this fudge!

Quick preparation time - this Baileys Fudge can be ready for the fridge in under 15 minutes.

Perfect homemade gift - give this Baileys Fudge to friends or family for the perfect gift!

Side overhead view of slices of Baileys Fudge sitting on a white serving platter.

Ingredients

Please note you will find a full list of ingredients and the cooking method in the recipe card below.

  • Chocolate - I like to use a mixture of milk and dark chocolate.
  • Sweetened Condensed Milk.
  • Butter
  • Irish Creme/Baileys

Method

Step 1. Break the chocolate into squares and set aside until needed.

Step 2. In a Thermomix bowl, add the sweetened condensed milk and butter. Cook until smooth and creamy.

Step 3. Add the chocolate pieces and cook for a further three minutes.

Step 4. Add the Baileys and mix to combine.

Step 5. Transfer the mixture to a prepared baking dish and gently smooth the surface.

Step 6. Place the fudge into the fridge and chill until set.

Overhead view of a slab of Baileys Fudge uncut sitting on a piece of baking paper.

Hints and Tips

I like to use a mixture of milk and dark chocolate, you can use all dark chocolate if you prefer.

Once the chocolate has been added, work quickly to add the Baileys and transfer to the baking dish. The fudge will begin to set.

Store fudge in an airtight container in the fridge. This recipe is not freezer friendly.

Slices of Baileys Fudge sitting on a white serving stand with a bottle of Baileys in the background.

Frequently Asked Questions

Why is my fudge not setting?

If your fudge is not setting, it is most likely due to not reaching a high enough enough temperature during the cooking process.

Can you freeze fudge?

No, it is best to not freeze fudge as the consistency will change when it thaws.

You may also enjoy:

Looking for even more?

You can find more delicious and easy Thermomix recipes in our books and eBooks. Shop the range here.

A bundle of 15 Thermomix Cookbooks.
Two pieces of Baileys Fudge sitting on a white serving stand with a bottle of Baileys in the background.
Print Recipe
5 from 5 votes

Thermomix Baileys Fudge

A smooth and creamy Baileys Fudge made from just FOUR ingredients - what could be better?!
Prep Time15 minutes
Chilling Time6 hours
Total Time6 hours 15 minutes
Course: Desserts
Cuisine: Modern
Servings: 24 pieces
Calories: 159kcal
Author: Lucy & Lauren
Cost: $15

Equipment

  • 1 x 20cm square baking dish

Ingredients

  • 200 grams dark chocolate see notes
  • 200 grams milk chocolate see notes
  • 300 grams sweetened condensed milk
  • 75 grams butter
  • 30 grams Baileys

Instructions

  • Line the base and sides of a 20cm square baking dish with baking paper.
  • Break the chocolate into squares and set aside until needed.
  • Place the sweetened condensed milk and butter into the Thermomix bowl and cook for 6 minutes, 100 degrees, speed 2.
  • Add the chocolate pieces and cook for 3 minutes 90 degrees, speed 3.
  • Add the Baileys and mix for 20 seconds, speed 3 to combine.
  • Working quickly, transfer the fudge into the prepared baking dish. Gently smooth the surface and place into the fridge for six hours to set.
  • Once the fudge has set, carefully slice into pieces. Store in the fridge until ready to enjoy.

Notes

I like to use a mixture of milk and dark chocolate, you can use all dark chocolate if you prefer.
Once the chocolate has been added, work quickly to add the Baileys and transfer to the baking dish. The fudge will begin to set.
Store fudge in an airtight container in the fridge. This recipe is not freezer friendly.

Nutrition

Calories: 159kcal | Carbohydrates: 16g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 39mg | Potassium: 131mg | Fiber: 1g | Sugar: 13g | Vitamin A: 115IU | Vitamin C: 0.3mg | Calcium: 44mg | Iron: 1mg

Thermomix French Onion Dip

Our Thermomix French Onion Dip recipe is made with just FOUR ingredients and requires less than 15 minutes of preparation time. This smooth and creamy dip is the ultimate snack and is also perfect for entertaining.

Side view of French onion dip in a white bowl with dark striped rim that is sitting on a wooden serving platter with carrot sticks and crackers.

Our easy French Onion Dip recipe is perfect to enjoy with your favourite platter sides including crackers, vegetable sticks or even with pieces of toasted breadstick.

You will love:

Quick to prepare - this French Onion Dip can be prepared in under 15 minutes.

Make ahead - when stored in an airtight container in the fridge, this dip can be made up to four days ahead of time.

Budget friendly - made with simple ingredients, this recipe will serve up to 8 people as part of a platter.

Adult holding a cracker with French onion dip on it.

Ingredients

Please note you will find a full list of ingredients and the method in the recipe card below.

Cream Cheese - we recommend using regular cream cheese, not a reduced fat variety for this recipe.

Brown Onions - you will need two large onions.

Butter - we use unsalted butter for this recipe.

Vegetable Stock Powder - we recommend using Vegata Stock Powder, however you can use any brand.

Ingredients to make French Onion Dip in a Thermomix on a speckled bench.

How to Make French Onion Dip in a Thermomix

Step 1. Peel the onions and cut in half. Place them into a Thermomix bowl and blitz until grated.

Grated onion in a Thermomix bowl.

Step 2. Add the butter and cook.

Cooked onion in a Thermomix bowl.

Step 3. Add the remaining ingredients and mix to combine.

Combined French Onion Dip ingredients in a Thermomix bowl.

Step 4. Transfer to a serving bowl and either serve immediately or place into the fridge to cool/store if you prefer.

Front view of French onion dip in a white bowl with dark striped rim that is sitting on a wooden serving platter with carrot sticks and crackers.

Recipe Hints and Tips

You will need two large brown onions for this recipe.

Ensure the onions are completely cooked, as undercooked onions will result in the dip being bitter.

We recommend using cream cheese which has softened slightly will assist it to combine well with the other ingredients.

Enjoy your dip while it is still warm or place in the fridge to chill before serving.

Store in an airtight container in the fridge for up to four days. We do not recommend freezing this dip.

Frequently Asked Questions

Does cream cheese thicken dip?

Yes, cream cheese helps dips and sauces to have a thicker consistency.

Can you freeze French Onion Dip?

French Onion Dip is not suitable for freezing.

What goes the best with French Onion Dip?

Vegetable sticks including carrot, celery and capsicum.
Crackers
Mini toasts and pieces of bread stick
Pretzels

French onion dip in a white bowl with dark striped rim that is sitting on a wooden serving platter with carrot sticks and crackers.

You may also enjoy these recipes:

Looking for even more?

You can find more delicious and easy Thermomix recipes in our books and eBooks, shop the range here.

A bundle of 15 Thermomix Cookbooks.
Side view of French onion dip in a white bowl with dark striped rim that is sitting on a wooden serving platter with carrot sticks and crackers.
Print Recipe
5 from 1 vote

Thermomix French Onion Dip Recipe

Made with 4 ingredients and requiring less than 15 minutes of preparation time, this easy Thermomix dip is the ultimate snack!
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Modern
Servings: 8 serves
Calories: 147kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • 1 x Thermomix
  • 1 x Serving Bowl

Ingredients

  • 200 grams brown onion
  • 30 grams unsalted butter
  • 250 grams cream cheese
  • 1 teaspoon vegetable stock powder see notes

Instructions

  • Peel the onions and slice in half. Place into your Thermomix bowl and mix for 6 seconds, speed 6 to grate.
  • Scrape down the sides of the bowl and add the butter. Cook for 11 minutes, 100 degrees, speed 1.
  • Allow the onion mixture to cool for 5 minutes (remove the Thermomix lid) before adding the cream cheese and vegetable stock. Mix for 20 seconds, speed 4.
  • Scrape down the sides of the bowl and mix for a further 5 seconds, speed 4 or until combined.
  • Transfer the dip to a serving bowl.

Notes

You will need two large brown onions for this recipe.
It is important to ensure the onions are completely cooked, we do not recommend reducing the cooking time as this will result in the dip being bitter.
Using cream cheese which has softened slightly will assist it to combine well with the other ingredients.
Enjoy your dip while it is still warm or place in the fridge to chill before serving.
This recipe can be stored in an airtight container in the fridge for up to four days. We do not recommend freezing this dip.

Nutrition

Calories: 147kcal | Carbohydrates: 4g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 165mg | Potassium: 80mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 514IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 0.1mg

Thermomix Cranberry Shortbread

Our buttery, melt-in-your-mouth Thermomix Cranberry Shortbread is made using just 4 basic ingredients - butter, icing sugar, plain flour and dried cranberries!

A stack of cranberry shortbread cookies.

Christmas is the perfect time to get into the kitchen and start baking!

Whether you're planning to make Christmas pudding, biscotti, fudge, sugar cookies or cranberry shortbread... we've got you covered!

Browse our entire collection of Thermomix Christmas recipes here.

Why You're Going To Love This Recipe

Shortbread at Christmas is always popular!

  • Twist On A Classic Recipe - everyone loves a batch of shortbread... and the variation of adding dried cranberries is simply delicious!
  • Super Easy Recipe - this is a great recipe to make with the kids! They'll love cutting the dough into fun shapes!
  • Just 4 Ingredients - all you need is icing sugar, butter, plain flour and dried cranberries.
  • Suitable For All Thermomix Models - you can make this shortbread recipe using any of the Thermomix models.
  • Freezer Friendly - freeze the unbaked dough OR any leftover baked cookies!
A wire rack with shortbread biscuits.

What You Need

To make our Thermomix Cranberry Shortbread, you will need JUST 4 INGREDIENTS!!!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for cranberry shortbread.
  • Icing Sugar - you can use either icing sugar mixture or pure icing sugar for this recipe.
  • Butter - salted or unsalted butter can be used. Ensure it is chilled when using.
  • Plain Flour - also known as all purpose flour.
  • Dried Cranberries - also known as Craisins.

Step By Step Instructions

It's so simple to make buttery, melt-in-your mouth Thermomix Cranberry Shortbread!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Sift The Icing Sugar

Place the icing sugar into the Thermomix bowl and mix to sift.

Icing sugar in a Thermomix.

Step 2 - Make Crumbs

Add the butter and flour and mix until the ingredients resemble breadcrumbs.

Butter and flour in a Thermomix.

Step 3 - Add The Cranberries & Knead

Add the dried cranberries and use the Intreval/Kneading/Dough function on your machine to knead the dough.

Dried cranberries on top of shortbread dough.

Note: some of the cranberries will get finely chopped at this stage - that's completely fine. You'll end up with a few larger chunks remaining too.

Cranberry shortbread dough in a Thermomix.

Step 4 - Chill

Form the dough into a ball. Wrap in plastic wrap and chill in the fridge.

A ball of shortbread dough wrapped in plastic wrap.

Step 5 - Roll & Bake

Roll the dough out on a lightly floured board.

Use your choice of cookie/scone cutters to cut the shortbread into shapes.

Bake in the oven for 12 minutes or until just lightly golden (do NOT overcook!).

Allow to cool for a few minutes on the trays before transferring to a wire rack to cool completely.

Expert Tips

Follow my top tips for the perfect Thermomix Cranberry Shortbread!

  • use cold chopped butter straight from the fridge
  • you can use pure icing sugar or icing sugar mixture
  • dried cranberries are also called craisins
  • ensure that you chill the dough for 30 minutes before rolling out and baking. This allows the butter to resolidify and helps the shortbread to hold it's shape when baked.
  • you can cut the shortbread into any shapes you like
  • try adding finely grated orange zest or chopped pistachios for a yummy twist
  • store the Thermomix cranberry shortbread in an airtight container at room temperature for up to 1 week.
  • alternatively, you can freeze the unbaked dough or the baked cookies for up to 1 month.
A stack of cranberry shortbread cookies.

FAQs

Help! The Thermomix chopped some of my cranberries up while it was kneading!

That's completely fine. In fact, this gives the shortbread a delicious cranberry flavour and colour, while still retaining pops of chunky cranberries throughout.

Should I use icing sugar mixture or pure icing sugar?

You can use either icing sugar mixture or pure icing sugar when making Thermomix Cranberry Shortbread.

What are some yummy variations?

Try adding finely grated lemon zest or even some chopped pistachios! Alternatively, you can omit the cranberries for plain shortbread.

A shortbread cookie broken in half.

Want even more delicious Thermomix Christmas recipes?

Here's a few of our most popular festive recipes:

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

A bundle of 15 Thermomix Cookbooks.
A stack of cranberry shortbread cookies.
Print Recipe
5 from 2 votes

Thermomix Cranberry Shortbread

A simple 4 ingredient Thermomix Cranberry Shortbread recipe made using plain flour, icing sugar, butter and dried cranberries.
Prep Time10 minutes
Cook Time12 minutes
Chilling Time30 minutes
Total Time52 minutes
Course: Biscuits and Cookies
Cuisine: Western
Servings: 40 cookies
Calories: 119kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix
  • Oven

Ingredients

  • 130 g icing sugar
  • 340 g butter
  • 375 g plain flour
  • 150 g dried cranberries

Instructions

  • Place the icing sugar into the Thermomix bowl and sift for 10 seconds, Speed 6.
  • Add the chopped butter and plain flour and mix for 10 seconds.
  • Add the dried cranberries.
  • Knead the dough for 1 minute using the kneading/Interval/dough function.
  • Shape the dough into a ball, wrap in plastic wrap and chill in the fridge for 30 minutes.
  • Preheat the oven to 160 degrees celsius (fan forced). Line 2-3 flat baking trays with baking paper and set aside.
  • On a lightly floured board, roll the dough out to .5-1cm thick.
    Cut into shapes and place onto the prepared trays.
  • Cook for 12 minutes or until just lightly golden.
  • Allow to cool on the trays for a few minutes before transferring to a wire rack to cool completely.

Notes

RECIPE NOTES & TIPS
  • use cold chopped butter straight from the fridge
  • you can use pure icing sugar or icing sugar mixture
  • dried cranberries are also called craisins
  • ensure that you chill the dough for 30 minutes before rolling out and baking. This allows the butter to resolidify and helps the shortbread to hold it's shape when baked.
  • you can cut the shortbread into any shapes you like
  • try adding finely grated orange zest or chopped pistachios for a yummy twist
  • store the Thermomix cranberry shortbread in an airtight container at room temperature for up to 1 week.
  • alternatively, you can freeze the unbaked dough or the baked cookies for up to 1 month.
 

Nutrition

Calories: 119kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 55mg | Potassium: 14mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 212IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.5mg

Thermomix White Chocolate Rocky Road

A delicious and simple 4 ingredient Thermomix White Chocolate Rocky Road made with white chocolate, marshmallows, pistachios and dried cranberries... prepped in just 10 minutes!

Pieces of rocky road.

Whether you're making a batch of rocky road before Christmas, or simply preparing a yummy lunch box snack, our Thermomix White Chocolate Rocky Road recipe is always popular!

Just like our Turkish Delight Rocky Road and Clinkers Rocky Road recipes, this white chocolate version is made using just a handful of basic ingredients and will be prepped in just 10 minutes... so quick and easy!

A plateful of rocky road.

Why You're Going To Love This Recipe

Our Thermomix White Chocolate Rocky Road is incredibly popular at Christmas... but it's just as delicious all year round!

  • Just 4 Ingredients - our super easy rocky road recipe is made using white chocolate, dried cranberries, pistachios and marshmallows.
  • Perfect For Christmas - the combination of pistachios and cranberries is a classic Christmas flavour match!
  • Ready In 10 Mins - from start to finish, this rocky road will be prepped and in the fridge in just 10 minutes!
  • Versatile - Substitute the pistachios for any of your favourite nuts! Or substitute the dried cranberries for raspberry lollies.

What You Need

Just 4 ingredients are needed to make Thermomix White Chocolate Rocky Road!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for white chocolate rocky road.
  • White Chocolate - choose a good quality white chocolate (such as Cadbury, Hersheys, Lindt or Nestle).
  • Pistachios - or substitute for macadamias or peanuts. Alternatively you can omit the nuts entirely for a nut-free rocky road.
  • Dried Cranberries - also known as Craisins. These can be found in the dried fruits section of the supermarket.
  • Marshmallows - use regular sized marshmallows (like Pascalls brand). Chop the marshmallows in half before adding to the rocky road.

Step By Step Instructions

It's so easy to make our Thermomix White Chocolate Rocky Road recipe!

We just know you'll LOVE it!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Melt The Chocolate

Place the white chocolate into the Thermomix bowl and melt for 4 minutes (or until melted).

Melted white chocolate in a Thermomix.

Step 2 - Add The Flavourings

Add the pistachios, marshmallows and dried cranberries.

Marshmallows, pistachios and dried cranberries in a Thermomix.

Mix on REVERSE until combined.

Rock road mixture in a Thermomix.

Step 3 - Refrigerate

Pour the mixture into the prepared tin and spread out slightly.

Chill in the fridge for 2 hours or until set.

A white chocolate rocky road in a tin.

Expert Tips

  • Use a good quality white chocolate as it is the main ingredient. I recommend Cadbury, Lindt, Hersheys or Nestle.
  • For the ultimate ease, use scissors to cut the marshmallows in half.
  • Substitute the pistachios for macadamias or peanuts if you prefer.
  • Dried cranberries are also known as craisins.
  • The nuts can be omitted for a nut-free version.
  • Grease and line the baking tin before starting. This will allow you to quickly pour the rocky road mixture into the tin before it sets.
  • Once you've added the add-ins, ensure you use the REVERSE function. This will stir rather than chop the ingredients.
  • Allow the rocky road to come to room temp before cutting.
  • Store rocky road in an airtight container in the fridge for 2 weeks or freeze for up to 3 months.
An overhead shot of rocky road.

FAQs

Can I make this without a Thermomix?

Yes you can! Simply melt the chocolate in the microwave or in a double boiler on the stovetop and then stir through the add-ins.

Can this recipe be used in any model of the Thermomix?

Yes! This recipe is suitable for use in all models of the Thermomix.

Can rocky road be frozen?

Yes, you can freeze rocky road for up to 3 months.

White chocolate and marshmallow slice pieces.

Are you a chocoholic too?

Here's some more delicious chocolate recipes to make in your Thermomix!

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

A bundle of 15 Thermomix Cookbooks.
Pieces of rocky road.
Print Recipe
5 from 2 votes

Thermomix White Chocolate Rocky Road

A simple 4 ingredient Thermomix White Chocolate Rocky Road made with white chocolate, marshmallows, pistachios and dried cranberries!
Prep Time10 minutes
Chilling Time2 hours
Total Time2 hours 10 minutes
Course: rocky road
Cuisine: Western
Servings: 20 serves
Calories: 200kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • Thermomix
  • 18 x 28cm slice tin

Ingredients

  • 500 g white chocolate
  • 100 g marshmallows chopped in half
  • 100 g dried cranberries
  • 80 g pistachios

Instructions

  • Grease and line an 18cm X 28cm slice tin with baking paper and set aside.
  • Place the white chocolate into the Thermomix bowl.
    Melt for 4 minutes, 50 degrees, Speed 2 (or until melted).
  • Add the chopped marshmallows, dried cranberries and pistachios and mix for 10 seconds, Reverse, Speed 2.
  • Spread the mixture into the prepared tin and chill for 2 hours in the fridge.
  • Allow the rocky road to come to room temperature before cutting into pieces.

Notes

RECIPE NOTES & TIPS
  • Use a good quality white chocolate as it is the main ingredient. I recommend Cadbury, Lindt, Hersheys or Nestle.
  • Add 20g coconut oil to the chocolate when melting. This is optional but helps to stop the chocolate from cracking when cut. 
  • For the ultimate ease, use scissors to cut the marshmallows in half.
  • Substitute the pistachios for macadamias or peanuts if you prefer.
  • Dried cranberries are also known as craisins.
  • The nuts can be omitted for a nut-free version.
  • Grease and line the baking tin before starting. This will allow you to quickly pour the rocky road mixture into the tin before it sets.
  • Once you've added the add-ins, ensure you use the REVERSE function. This will stir rather than chop the ingredients.
  • Allow the rocky road to come to room temp before cutting.
  • Store rocky road in an airtight container in the fridge for 2 weeks or freeze for up to 3 months.

Nutrition

Calories: 200kcal | Carbohydrates: 23g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 27mg | Potassium: 74mg | Fiber: 0.3g | Sugar: 21g | Vitamin A: 8IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 0.1mg

Thermomix Panna Cotta

Our 5 ingredient Thermomix Panna Cotta recipe infused with vanilla bean paste is a classic, light and luscious Italian-style dessert.

Glasses filled with panna cotta and berries.

Panna Cotta is a famous Italian dessert made with cream, milk and sugar then firmed with gelatine.

Our Thermomix Panna Cotta recipe adds a touch of vanilla bean paste for extra flavour and is served with a variety of fresh seasonal berries.

While similar to custard, it's slightly different in that panna cotta contains gelatine which helps it to hold its shape.

This is the perfect recipe for dinner parties, Christmas or a simple dessert.

Why You're Going To Love This Recipe

There's something to lovely about this classic, subtle-flavoured dessert.

  • A Christmas Favourite - this simple Thermomix panna cotta is popular all year round... but even more so at Christmas time!
  • No-Bake Dessert - Simply prepare the mixture in your Thermomix, pour it into individual glasses or bowls and place in the fridge to set.
  • Add Your Favourite Toppings - I like to use fresh berries to decorate the panna cotta as they perfectly match the sweet vanilla bean flavour of the custard. However, you can use a berry coulis, grated chocolate or even caramel sauce to serve instead.
  • Prepare Ahead Of Time - panna cotta can be stored in the fridge for 3-4 days, making it the perfect dessert option for prepping ahead of time.
An overhead shot of panna cotta with berries.

What You Need

Just 5 basic ingredients are needed to make our vanilla bean Thermomix panna cotta recipe.

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for Thermomix Panna Cotta.
  • Cream - use thickened, heavy or whipping cream. Light cream is not suitable for this recipe.
  • Milk - full cream milk will give you the best flavour and texture. Skim or light milk is NOT recommended.
  • Caster Sugar - a superfine sugar that is perfect for desserts as it dissolves when mixed with the ingredients.
  • Vanilla - for the best results and flavour, use a vanilla bean paste. This will give you the most delicious vanilla infused flavour. You 'can' use vanilla extract, but the flavour will not be as good.
  • Gelatine Leaves - or gelatine powder. See recipe notes below.

Step By Step Thermomix Instructions

You won't believe how easy it is to make restaurant quality panna cotta using your Thermomix machine.

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Soften The Gelatine Leaves

Place the gelatine leaves into a bowl and cover with cold water.

Leave for 7 minutes to soften then squeeze out all of the liquid.

Gelatine leaves softening in water.

Step 2 - Make The Custard

Cook the cream, milk sugar and vanilla bean paste in the Thermomix bowl.

Creamy liquid in a Thermomix.

Add the squeezed and softened gelatine leaves.

Gelatine leaves being added to cream in a Thermomix.

Mix until combined and dissolved.

Creamy vanilla bean liquid in a Thermomix.

Divide the panna cotta mixture between 6 serving glasses or small bowls.

Chill for a minimum of 6 hours (preferably overnight).

Serve with fresh berries.

Expert Tips

Follow our top tips for the perfect Thermomix Panna Cotta!

  • Use a good quality vanilla bean paste for the best results.
  • Caster sugar is also known as superfine sugar.
  • Use thickened or whipping cream.
  • Full cream milk is best.
  • Gelatine leaves should be softened in cold water and then squeezed of all liquid before adding to the custard.
  • Gelatine powder can be used in place of the gelatine leaves. Follow the instructions on the gelatine powder for dissolving.
  • Chill for a minimum of 6 hours (preferably overnight).
  • This recipe can be made up to 4 days ahead of serving.
  • Panna Cotta is not suitable for freezing.
  • Serve with your choice of fresh berries, berry coulis, grated chocolate or caramel sauce.
An overhead shot of a gold spoon in a creamy berry dessert.

FAQs

Can I make this panna cotta recipe in any of the Thermomix models?

Yes you can!

How else could I decorate the panna cotta?

Try a berry coulis, grated chocolate, caramel sauce or lemon curd.

What are gelatine leaves?

Gelatine leaves are large clear sheets of dried gelatine. Once placed into cold water, they become soft. Squeeze out any excess liquid and then add the sheets to the panna cotta mixture. The leaves help the panna cotta to set.

Can I use gelatine powder instead of gelatine leaves?

Yes you can - please refer to the recipe card below for details.

Raspberries on top of homemade panna cotta.

We have so many other simple Thermomix dessert recipes for you to try!

Here's a few of our personal favourites:

A spoonful of panna cotta and blueberries.

OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

A bundle of 15 Thermomix Cookbooks.
An overhead shot of a gold spoon in a creamy berry dessert.
Print Recipe
4.80 from 5 votes

Thermomix Panna Cotta

A silky, luscious Thermomix Panna Cotta recipe made using just 5 ingredients!
Prep Time15 minutes
Cook Time8 minutes
Chilling Time6 hours
Course: Desserts
Cuisine: Italian
Servings: 6 serves
Calories: 492kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix

Ingredients

  • 4 extra strength gelatine leaves or 10g gelatine powder
  • 600 g thickened cream
  • 250 g full cream milk
  • 180 g caster sugar
  • 2 teaspoon vanilla bean paste
  • fresh berries for serving

Instructions

  • Place the gelatine leaves into a deep bowl and cover with cold water. Allow to soak for 7 minutes.
  • Meanwhile, place the cream, milk, sugar and vanilla bean paste into the Thermomix bowl.
    Cook for 8 minutes, 80 degrees, Speed 3.
  • Remove the gelatine leaves from the cold water and squeeze out all of the liquid.
    Place the gelatine leaves into the Thermomix bowl. Mix for 20 seconds, Speed 3. Check that the gelatine has dissolved.
  • Pour the mixture between 6 serving bowls or glasses.
    Chill in the fridge for a minimum of 6 hours (or overnight).
    Serve with fresh berries.

Notes

RECIPE NOTES & TIPS
  • Use a good quality vanilla bean paste for the best results.
  • Caster sugar is also known as superfine sugar.
  • Use thickened or whipping cream.
  • Full cream milk is best.
  • Gelatine leaves should be softened in cold water and then squeezed of all liquid before adding to the custard.
  • Gelatine powder can be used in place of the gelatine leaves. Follow the instructions on the gelatine powder for dissolving.
  • Chill for a minimum of 6 hours (preferably overnight).
  • This recipe can be made up to 4 days ahead of serving.
  • Panna Cotta is not suitable for freezing.
  • Serve with your choice of fresh berries, berry coulis, grated chocolate or caramel sauce.

Nutrition

Calories: 492kcal | Carbohydrates: 36g | Protein: 5g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 118mg | Sodium: 46mg | Potassium: 158mg | Sugar: 36g | Vitamin A: 1538IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 0.1mg

Thermomix Mango Daiquiri

Our Thermomix Mango Daiquiri is going to become your favourite cocktail this summer! Made using fresh or frozen mangoes, this sweet and refreshing cocktail is perfect to enjoy at your next special occasion.

Mango Daiquiri in a cocktail glass and with a strawberry on the rim. In the background is a cut fresh Mango.

While this Mango Daiquiri is the perfect drink to enjoy over the summer months when mangoes are in season, you can also make it using frozen mangoes which means it can be enjoyed all year round!

PS. You can find even more Thermomix Cocktail recipe in Volumes 1 - 3 of our ThermoBliss Cocktails Books!

You will also love:

Easy to adapt - this recipe can easily be doubled (please ensure you do not exceed the maximum capacity of your Thermomix) or halved.

Versatile - freeze any leftover Mango Daiquiri mixture and blitz in your Thermomix for an easy cocktail! You can also freeze the mixture into ice blocks for a special adult only treat.

Mango Daiquiri in a cocktail glass and with a strawberry on the rim.

Ingredients

Please note you will find the full list of ingredients and method in the recipe card below.

  • White Rum - I like to use Bacardi.
  • Raw Sugar
  • Mango - either fresh or frozen can be used.
  • Lime Juice
  • Lemon Juice
  • Ice-cubes.
Ingredients to make a mango daiquiri in a thermomix.

How to Make a Mango Daiquiri in a Thermomix:

Step 1. Firstly, place the raw sugar into the Thermomix bowl and blitz.

Ground raw sugar in a thermomix bowl.

Step 2. Add the ice and mango pieces and blitz.

Blended mango pieces in a Thermomix bowl.

Step 3. Then you simply add the remaining ingredients and mix to combine. Divide the mixture between two cocktail glasses and enjoy!

Mango Daiquiri in a cocktail glass and with a strawberry on the rim.

Recipe Hints and Tips

Use either fresh or frozen mango. We do prefer to use fresh mango as it is usually sweeter.

This recipe can also be doubled or halved, please ensure when scaling up that you do not exceed the maximum capacity of your Thermomix bowl.

Freeze any leftovers in an ice-cube tray and simply blitz to enjoy. Leftovers can also be frozen into icy-pole moulds.

Frequently Asked Questions

What is a Mango Daiquiri made of?

A mango daiquiri is made from rum or liqueur, mango pieces, ice and lemon and lime juice.

Can you use frozen mango pieces to make a Mango Daiquiri?

Yes, you definitely can use frozen mango to make a daiquiri!

More easy Thermomix Cocktail Recipes:

A collage of cocktails made in a Thermomix.

Looking for even more?

You can find more delicious and simple Thermomix Cocktails in all three of our Cocktails books! Shop our range of books and eBooks here.

A bundle of Thermomix Cocktails Cookbooks.
Print Recipe
5 from 4 votes

Thermomix Mango Daiquiri

This sweet and refreshing Thermomix Mango Daiquiri is the perfect drink to enjoy this summer!
Prep Time5 minutes
Total Time5 minutes
Course: cocktails
Cuisine: Modern
Servings: 2 Serves
Calories: 202kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • 2 x Cocktail Glasses
  • Thermomix

Ingredients

  • 300 grams mango fresh or frozen
  • 200 grams ice cubes
  • 20 grams raw sugar
  • 60 grams white rum Bacardi or similar
  • 10 grams lemon juice
  • 10 grams lime juice

Instructions

  • Place the raw sugar into your Thermomix bowl and mix for 10 seconds, speed 9.
  • Scrape down the side of the bowl and add the mango pieces and ice and mix for 30 second speed 9.
  • Scrape down the side of the bowl and add the white rum, lemon juice and lime juice and mix for 10 seconds, speed 7.
  • Divide the mixture between two cocktail glasses. Garnish with a fresh strawberry if desired.

Notes

Use either fresh or frozen mango. We do prefer to use fresh mango as it is usually sweeter.
This recipe can also be doubled or halved, please ensure when scaling up that you do not exceed the maximum capacity of your Thermomix bowl.
Freeze any leftovers in an ice-cube tray and simply blitz to enjoy. Leftovers can also be frozen into icy-pole moulds.

Nutrition

Calories: 202kcal | Carbohydrates: 33g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 7mg | Potassium: 267mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1626IU | Vitamin C: 58mg | Calcium: 22mg | Iron: 0.3mg

Thermomix Creamy Avocado Dip

Our Thermomix Creamy Avocado Dip is made from just 4 ingredients - avocado, greek yoghurt, lime juice and garlic powder and is ready to serve in just 2 minutes.

Serve with crackers, veggie sticks or on a grazing platter.

Crackers next to a creamy green dip.

The Thermomix makes preparing homemade dips a breeze!

Using fresh and healthy ingredients, you can prepare your own dips in just minutes.

Just like our Tzatziki dip, Baba Ghanoush and Roasted Capsicum Dip, this Creamy Avocado Dip is a firm favourite at parties or celebrations.

Why You're Going To Love This Recipe

Our simple Thermomix Creamy Avocado Dip is a firm party food favourite!

  • Ready in just 2 minutes - this is the perfect dip to whip up when unexpected guests arrive.
  • Versatile - serve with corn chips for a classic Mexican appetiser or add to your next grazing platter.
  • Fresh & Tasty - made using fresh, ripe avocado, this dip is healthy and delicious!
  • Can be doubled or tripled - feeding a crowd? Our recipe can be easily doubled or tripled.
  • Variations - looking to change things up? Try some of our yummy avocado dip variations below.
A cracker in a bowl of avocado dip.

What You Need

Our 4 ingredient Thermomix Creamy Avocado Dip is fresh, light and tasty.

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

The ingredients for avocado dip.
  • Avocado - use a large, ripe avocado
  • Greek yoghurt - choose a thick, good quality greek yoghurt. Alternatively, you can substitute the greek yoghurt for sour cream or natural yoghurt.
  • Lime juice - use fresh lime juice or bottled store-bought lime juice.
  • Garlic powder - fine dried garlic powder.
  • *Salt - to season.

Step By Step Instructions

Our 2 minute, 1 step Thermomix Creamy Avocado Dip is so delicious and easy!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Mix

Place the avocado, greek yoghurt, lime juice, garlic powder and salt into the Thermomix bowl.

Avocados and greek yoghurt in a Thermomix.

Mix for 10 seconds.

Taste and season with extra salt/lime juice if needed.

Serve immediately for a chunky dip or mix for a further 10-20 seconds for a smooth dip.

Avocado mixture in a Thermomix.

Expert Tips

Follow our top tips for the perfect Thermomix Creamy Avocado Dip!

  • Use a large, ripe avocado for the best flavour and texture
  • This recipe can be doubled or tripled if you like
  • For a smooth dip, mix for longer. For a chunkier dip, mix for less time.
  • Serve the Thermomix Creamy Avocado Dip immediately
  • If storing the avocado dip, add a thin layer of lime/lemon juice over the top to stop it from browning and then press a sheet of plastic wrap directly on top
  • Store in the fridge and consume within 2 days
  • Try one of our tasty variations....
    - add a pinch of chilli powder or chilli flakes for extra heat!
    - mix through chopped jalapenos for a Mexican twist
    - add some fresh chopped coriander
    - use sour cream in place of the greek yoghurt
A ramekin filled with creamy avocado dip.

FAQs

Can I omit the garlic powder?

Yes, if you don't like garlic, you can omit the garlic powder. On the other hand, add extra if you like!

What variations can I make?

Try these tasty variations:
- add a pinch of chilli powder or chilli flakes for extra heat!
- mix through chopped jalapenos for a Mexican twist
- add some fresh chopped coriander
- use sour cream in place of the greek yoghurt

Can I make creamy avocado dip without a Thermomix?

Yes you can! Simply use a blender, food processor or mash well with a fork.

An overhead shot of a homemade avocado dip.

Planning a party or a grazing platter?

Our Thermomix dip recipes are the perfect party starter!

OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

ThermoBliss complete set
Crackers next to a creamy green dip.
Print Recipe
5 from 2 votes

Thermomix Creamy Avocado Dip

A healthy and simple Thermomix Creamy Avocado Dip that's ready to serve in under 2 minutes!
Prep Time2 minutes
Total Time2 minutes
Course: Appetizer, Dip, Snacks
Cuisine: Western
Servings: 12 serves
Calories: 31kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix

Ingredients

  • 1 avocado large and ripe
  • 70 g greek yoghurt thick
  • 5 g lime juice or more to taste
  • pinch garlic powder to taste
  • salt to taste

Instructions

  • Place the halved avocado into the Thermomix bowl. Add the greek yoghurt, lime juice, garlic powder and salt.
  • Mix for 10 seconds, Speed 4. Scrape down the sides of the bowl.
    Mix for a further 10 seconds, or until smooth and creamy.
  • Taste and add extra lime juice and salt if needed.
  • Serve immediately.

Notes

RECIPE NOTES & TIPS
  • Use a large, ripe avocado for the best flavour and texture
  • This recipe can be doubled or tripled if you like
  • For a smooth dip, mix for longer. For a chunkier dip, mix for less time.
  • Serve the Thermomix Creamy Avocado Dip immediately
  • If storing the avocado dip, add a thin layer of lime/lemon juice over the top to stop it from browning and then press a sheet of plastic wrap directly on top
  • Store in the fridge and consume within 2 days
  • Try one of our tasty variations....
    - add a pinch of chilli powder or chilli flakes for extra heat!
    - mix through chopped jalapenos for a Mexican twist
    - add some fresh chopped coriander
    - use sour cream in place of the greek yoghurt

Nutrition

Calories: 31kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 0.3mg | Sodium: 4mg | Potassium: 82mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.1mg

Healthy Thermomix Recipes

Looking for healthier recipes to make in your Thermomix? We've put together this collection of our favourite delicious and simple healthy Thermomix Recipes! In this collection you will find healthier snacks, meals and drinks - enjoy!

Collage of five images depicting healthy thermomix recipes.

Healthy Thermomix Muesli Bars

There is no need to buy Muesli Bars when it is so easy to make them yourself! Our healthy Thermomix Muesli Bars are packed with goodness and are a family favourite.

Healthy Thermomix Muesli Bars

Our Healthy Thermomix Muesli Bars packed full of oats, seeds and dried fruit. Naturally sweetened with honey, these nut-free muesli bars are a delicious and healthy alternative to store-bought versions.
Healthy Thermomix Muesli Bars Recipe
Seed and oat muesli bars.

Thermomix Quinoa & Vegetable Bake

For a filling and delicious meal, you cannot go past our Thermomix Quinoa and Vegetable Bake. You can also substitute the vegetables in this recipe for what you already have at home, making this a great budget friendly recipe.

Thermomix Quinoa & Vegetable Bake

This Thermomix Quinoa & Vegetable Bake is the perfect way to smuggle a few extra veggies into your diet. Creamy, cheesy and delicious - it's a guaranteed winner!
Thermomix Quinoa & Vegetable Bake Recipe
Thermomix Quinoa & Vegetable Bake

Thermomix Banana Smoothie

Our Thermomix Banana Smoothie makes the perfect snack or breakfast on the go! You can also use either fresh or frozen banana pieces to make it, making it a great way to use up leftover bananas.

Thermomix Banana Smoothie

Our Thermomix Banana Smoothie is a quick and easy breakfast on the go! Add a sprinkle of cinnamon on top for the perfect combination.
Thermomix Banana Smoothie Recipe
Banana smoothie in a tall glass sitting on a pink towel with a blue striped straw in glass.

How to steam & shred chicken breasts in the Thermomix

There is no need to buy processed chicken for your rolls and sandwiches anymore! You are going to LOVE how simple it is to steam and shred chicken in your Thermomix.

How to steam & shred chicken breasts in the Thermomix

See just how easy it is to steam & shred chicken breasts in the Thermomix.. this makes the most delicious sandwich filling!
How to steam & shred chicken breasts in the Thermomix Recipe
Steamed and shredded white chicken breast meat in a bowl.

Thermomix Healthy Choc Bliss Balls

For a sweet but healthier snack, you cannot go past these yummy Choc Bliss Balls! You will love just how quick and easy they are to put together using your Thermomix too.

Thermomix Healthy Chocolate Bliss Balls

These Thermomix Healthy Chocolate Bliss Balls are a great snack for the entire family.
Thermomix Healthy Chocolate Bliss Balls Recipe
Nutty chocolate balls on a plate.

Thermomix 2 Ingredient Mango Ice Cream Recipe

Made with just TWO Ingredients, our Mango Ice-cream couldn't be easier to make! It is the perfect sweet treat and can be enjoyed immediately after preparing OR you can pop the mixture into ice-cream moulds.

Thermomix 2 Ingredient Mango Ice Cream Recipe

Our Thermomix 2 Ingredient Mango Ice Cream contains no added sugar and makes a great healthy dessert or snack for the whole family.
Thermomix 2 Ingredient Mango Ice Cream Recipe Recipe
Mango Nice Cream in a white speckled bowl sitting on a blue towel.

Thermomix Minestrone Soup

Packed with vegetables, our Thermomix Minestrone Soup is a great light lunch option. This recipe can also be frozen, making it a quick healthy lunch.

Thermomix Minestrone Soup Recipe

Our Thermomix Minestrone Soup is the ultimate winter warmer! It's a thick and filling soup which is packed with vegetables and pasta. The cooked soup is also freezer friendly.
Thermomix Minestrone Soup Recipe Recipe
Overhead view of Minestrone Soup in a black bowl that has been topped with grated Parmesan cheese. The bowl is sitting on a black and white checkered tea towel.

Thermomix Chicken & Mango Salad

Light and refreshing, our Thermomix Chicken and Mango Salad makes a great healthier meal choice.

Thermomix Chicken Mango Salad

Light, fresh and zesty... our Thermomix Chicken Mango Salad with a creamy lime dressing ticks all the boxes! Sprinkle over cashew nuts to finish!
Thermomix Chicken Mango Salad Recipe
A plate of chicken and mango salad.

Healthy Thermomix Acai Bowl

Start your day with this delicious and satisfying healthy Thermomix Acai Bowl! This recipe is also simple to adapt to make it family friendly.

Healthy Thermomix Acai Berry Bowl

Our Healthy Thermomix Acai Berry Bowl is the perfect way to start the day! Nutritious and delicious!
Healthy Thermomix Acai Berry Bowl Recipe
A spoon scooping from a berry acai bowl topped with banana and coconut.

Thermomix Cheesy Cauliflower Rice

Looking for a lighter option to serve with your favourite curry? You really need to try our simple Thermomix Cheesy Cauliflower Rice!

Thermomix Cauliflower Rice

This Thermomix Cheesy Cauliflower Rice makes a great side dish for your family or is also a great baby food.
Thermomix Cauliflower Rice Recipe
Overhead view of A bowl of Cauliflower Rice sitting on a dark grey towel with a cauliflower in background. There is a gold fork next to the bowl.

You may also like these recipes:

Looking for more?

You can find even more simple and delicious recipes in our books and eBooks. Shop the range here.

ThermoBliss complete set