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The BEST Thermomix Cocktail Recipes

A collection of the very best Thermomix cocktail recipes... from daiquiris to mojitos, homemade Baileys to pina coladas and more!

A collage of cocktails made in a Thermomix.

Everyone knows that the best part of owning a Thermomix is that it makes the most amazing and delicious cocktails, right!!??

Well we certainly think so!!

And so, we've put together a collection of our very favourite Thermomix cocktail recipes... there's something sweet, something frozen, something creamy, something fresh... in fact, there's a cocktail to suit absolutely everyone!

Homemade Thermomix Baileys

Hands up if you love a cheeky sip of Baileys Irish Cream? Well it's never been easier to make your own Baileys in your Thermomix. Whether you're whipping a batch up for yourself, or using it as homemade gifts for friends, this homemade Baileys recipe is always a winner. Smooth, creamy and oh-so-delicious!

Thermomix Baileys

Hands up if you love Baileys Irish Cream? Well you’re going to absolutely adore our Thermomix Baileys recipe then! It’s creamy, chocolatey and has just the right amount of whiskey.
Thermomix Baileys Recipe
Glass jars filled with cream Irish cream.

And while we're chatting about Baileys, why not check out our Thermomix Baileys Sauce (it's perfect poured over a big scoop of ice-cream).

Thermomix Mojitos

When summer rolls around, the mojitos come calling! Light, fresh and perfect for sipping poolside. Our Thermomix Mojitos are even better shared with friends!

Thermomix Mojitos

Our Thermomix Mojitos made with rum, soda water, raw sugar, fresh limes and mint are the perfect cocktail for any occasion!
Thermomix Mojitos Recipe
Two Thermomix Mojitos in decorative glasses on a marble top.

Thermomix Pina Coladas

Our favourite creamy tropical cocktail! Just don't get the song stuck in your head... 'do you like pina coladas, or getting caught in the rain!?' Sorry (not really sorry!).

Thermomix Pina Colada

Creamy and delicious... our Thermomix Pina Colada takes less than 1 minute to make (and tastes AMAZING!!). The perfect summer cocktail!
Thermomix Pina Colada Recipe
A piece of pineapple on the edge of a creamy cocktail in a stemmed cocktail glass, with a bottle of Bacardi next to it.

Frozen Strawberry Daiquiri

Cool down this summer with our frozen strawberry daiquiris made from fresh or frozen strawberries and white rum!

Thermomix Strawberry Daiquiri

Thermomix Strawberry Daiquiri Recipe
A slushy strawberry drink served in a stemmed cocktail glass with a strawberry on top, and a bottle of vodka nearby.

Thermomix Raspberry Gin Cocktail

A sweet and fruity cocktail with a gin twist! This one is perfect for hot summer weekends with friends.

Thermomix Raspberry Gin Cocktail

A light and summery frozen Thermomix Raspberry Gin Cocktail that will become a party favourite!
Thermomix Raspberry Gin Cocktail Recipe

Thermomix Chocolate Baileys Cocktail

This creamy chocolate cocktail is quite literally 'dessert in a glass'!

Thermomix Chocolate Baileys Cocktail

A deliciously creamy Thermomix Chocolate Baileys Cocktail with a hint of coffee.. and extra chocolate!! Ready in less than 5 minutes!
Thermomix Chocolate Baileys Cocktail Recipe
Thermomix Chocolate Baileys Cocktail

Watermelon, Vodka and Mint Cocktail

Light and refreshing... the perfect summer cocktail! Low-calorie and totally delicious!

Thermomix Watermelon, Vodka & Mint Cocktail

Thermomix Watermelon, Vodka & Mint Cocktail Recipe
A stemmed cocktail glass with a slushy pink drink garnished with a piece of watermelon and a sprig of mint.

For more delicious Thermomix cocktails, check out our Thermomix Cocktails Cookbook filled with 13 of our favourite cocktails!
Includes a hardcopy printed cookbook PLUS a free eBook version available immediately upon purchase.

The cover of a recipe book - Thermobliss Cocktails

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. It's packed with flavour and you need just six simple ingredients to make it!

side view of creamy carbonara in a green bowl

One of our favourite weeknight dinners is this easy Carbonara recipe as it's quick to prepare and gets a big tick of approval from my family. For an even faster meal, try cooking the pasta on the stove while the sauce is cooking.

Why you will love this recipe

  • It's quick to make! You can be enjoying this creamy Carbonara in just 45 minutes.
  • Budget Friendly, you need just a few basic ingredients to make this recipe.
  • Make it your own! Don't have any bacon? You can use pancetta or ham if you need. You can also add cooked shredded chicken or sun-dried tomatoes to help stretch this recipe further.
Top close up view of carbonara in a green bowl with parmesan on top

Ingredients Note:

  • Cream - I use regular full fat thickened cream for this recipe, you can also use 'pouring cream' or cooking cream if you wish.
  • Bacon - I prefer to use shortcut bacon for this recipe and slice it into pieces myself before adding to the sauce. If you prefer, you can use whole bacon rashers. To chop using the Thermomix, add torn pieces of bacon (no bigger than 4cm) to your Thermomix before starting this recipe and mix for 3 seconds, Speed 5 to chop.
carbonara on a fork above a bowl

Step by Step Photos

Making your own Carbonara sauce from scratch really is quite easy in your Thermomix. All you need to do is:

  • Grate the parmesan cheese,
  • Chop the bacon, garlic and onion ,
  • Add the cream and cook.
  • Add some of the reserved parmesan cheese,
  • Cook the pasta,
  • Mix the sauce and pasta together and serve.
collage of steps to make carbonara in a thermomix

Expert Tips for Making Carbonara in a Thermomix:

  • To get dinner on the table faster, you can cook the pasta on your stovetop.
  • Why not try your favourite pasta with this recipe? You can use any type of pasta, please note the cooking time for the pasta will vary.
  • It's important not to overcook your pasta as it will continue to cook through once combined with the sauce.
  • Any leftovers can be stored in the fridge and enjoyed within 3 days.
  • You can also freeze this recipe, store in a freezer safe container and consume within 3 months.
What type of cream do I need to use?

When making this recipe I usually use thickened cream, however you can also use pouring cream if you prefer.

Can you substitute milk for cream in Carbonara?

Yes you can, please note that the sauce will not thicken quite as much though.

More easy Thermomix Pasta Recipes

creamy carbonara in a bowl
Print Recipe
4.74 from 15 votes

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.
Prep Time5 mins
Cook Time33 mins
Total Time38 mins
Course: Dinners
Cuisine: Australian
Servings: 4 people
Calories: 963kcal
Author: Lucy & Lauren

Equipment

  • Thermomix
  • ThermoServer

Ingredients

  • 120 grams parmesan cheese cut into 2 - 3cm pieces
  • 3 cloves garlic peeled
  • 1 brown onion peeled and cut in half
  • 200 grams bacon diced
  • 60 grams butter
  • 300 ml thickened cream
  • salt and pepper pinch of each, to taste

Pasta

  • 1200 grams water
  • ½ teaspoon salt optional
  • 270 grams pasta spaghetti or fettuccine

Instructions

  • Place the parmesan cheese into your Thermomix bowl and mix for 10 seconds, Speed 9 to grate. Transfer to a bowl and set aside until needed.
  • Without washing the bowl, add the garlic cloves and onion and mix for 5 seconds, Speed 7.
  • Scrape down the sides of the Thermomix bowl and add the bacon pieces and butter. Cook for 5 minutes, 100 degrees, Speed 2 - measuring cup off.
  • Scrape down the sides of the Thermomix bowl and add the cream and pinch of salt and pepper. Cook for 20 minutes, 110 degrees, REVERSE, Speed 2 - also with the measuring cup off. Please use a splatter guard (TM6) or basket insert (TM5/TM31) on top of your bowl to prevent any splatters.
  • Add 60 grams of parmesan cheese and stir through the sauce. Transfer to a Thermoserver to keep warm.
  • In a clean mixing bowl, add 1200 grams of water and the salt. Cook for 10 minutes, Varoma temperature, Speed 2 - measuring cup on.
  • Carefully remove the measuring cup and add the pasta through the hole in the lid. Cook for 9 minutes, Varoma temperature, REVERSE, Speed 2, or until the pasta has just cooked.
  • Drain the water from the pasta and add the pasta to your ThermoServer and use a pair of tongs to mix through with the sauce. Serve with the remaining parmesan cheese sprinkled over the top.

Notes

  • You can use thickened or pouring cream for this recipe.
  • The time it takes to cook the pasta may vary between brands/types.
  • You can also use a short pasta for this recipe, the cooking time will vary.
  • If you prefer, you can cook the pasta on the stove while the sauce is cooking in your Thermomix. 

Nutrition

Calories: 963kcal | Carbohydrates: 10g | Protein: 14g | Fat: 98g | Saturated Fat: 49g | Trans Fat: 1g | Cholesterol: 203mg | Sodium: 1352mg | Potassium: 360mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2005IU | Vitamin C: 8mg | Calcium: 436mg | Iron: 1mg

Thermomix Raspberry Gin Cocktail

A light and summery frozen Thermomix Raspberry Gin Cocktail that will become a party favourite!

A pink cocktail in a glass with mint leaves on top.

It's no secret that Lauren and I (like SO many of you) LOVE making cocktails in our Thermomix... I mean, that's the best thing about a Thermomix, right!? I kid, I kid... well not really!

Whether it's a fresh mojito or a rich and creamy glass of homemade Baileys, we have definitely got your cocktail needs sorted.

A frozen raspberry drink in a glass with mint on top.

What You Need

Our simple and delicious frozen Thermomix Raspberry Gin Cocktail requires just a few ingredients:

  • frozen raspberries
  • lemon juice
  • caster sugar
  • gin
  • soda water
  • mint leaves to garnish, optional

Note: please scroll to the recipe card at the bottom of the post for ingredient quantities.

A side view of a glass filled with a red drink.

A One Step Cocktail Recipe

This sweet and fruity cocktail could not be easier to make!

Simply add all of the ingredients to the Thermomix bowl and mix on Speed 8 until combined.

Garnish with mint leaves and serve immediately.

A stainless steel straw in a raspberry cocktail garnished with mint leaves.

Recipe FAQ

Can I use fresh raspberries?

Yes absolutely! But you will need to add some ice cubes to the Thermomix bowl before crushing (otherwise the cocktail will lose it's frozen texture).

Can I substitute the frozen raspberries for other frozen fruits?

Yes! Frozen strawberries or frozen blueberries work well too.

If I don't have a Thermomix, can I still make this recipe?

Absolutely - use a blender instead.

Can I omit the caster sugar?

If you'd like a more bitter tasting cocktail, you can omit the sugar. Alternatively, if you'd like the sweetness of sugar but without the calories, omit the sugar and replace the soda water with sugar-free lemonade.

Can I use tonic water instead of soda water?

Yes you can!

Help, I don't have any lemon juice!

No problem - simply replace the lemon juice with lime juice.

A mint and raspberry drink in a clear glass with a stainless steel straw.

More Thermomix Cocktail Recipes

Hands up if you want more Thermomix cocktails? Of course you do!

Here's 3 of our favourite recipes (and they're sure to get any party started!):

Thermomix Cocktails Cookbook

We love our Thermomix cocktails so much... we even made a hardcopy cookbook filled with all of our favourite cocktails.

Check out our Thermomix Cocktails Cookbook here.

Thermomix Cocktails Cookbook
Print Recipe
5 from 7 votes

Thermomix Raspberry Gin Cocktail

A light and summery frozen Thermomix Raspberry Gin Cocktail that will become a party favourite!
Prep Time5 mins
Total Time5 mins
Course: cocktails
Cuisine: Western
Servings: 2 serves
Calories: 180kcal
Author: Lucy & Lauren

Equipment

  • Thermomix

Ingredients

  • 300 g frozen raspberries
  • 30 g caster sugar
  • 40 g lemon juice
  • 100 g gin
  • 300 g soda water

Instructions

  • Place all ingredients into the Thermomix bowl and mix for 20 seconds, Speed 8 or until well combined.
  • Pour into serving glasses, garnish with fresh mint leaves and serve immediately.

Notes

RECIPE NOTES AND TIPS
If using fresh raspberries, add a handful of ice cubes to the Thermomix before mixing. 
The soda water can be replaced with tonic water or lemonade if preferred.
The lemon juice can be substituted for lime juice.

Nutrition

Calories: 180kcal | Carbohydrates: 43g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 455mg | Fiber: 11g | Sugar: 23g | Vitamin A: 50IU | Vitamin C: 50mg | Calcium: 53mg | Iron: 1mg

Thermomix Strawberry and Banana Loaf

The whole family will love this easy peasy Thermomix Strawberry and Banana Loaf!

Thermomix Banana and Strawberry Loaf Sliced

There really isn't much you will not love about this recipe, it uses up both bananas and strawberries which have seen better days, takes less than five minutes to put together, is lunchbox and freezer friendly and everyone will love it!

Thermomix Strawberry and Banana Loaf

With the price of bananas and strawberries so reasonable at the moment, this recipe has been a regular in our house for the past month or two.  Both of my boys love it and it's a great treat to add to the kindy lunchbox.  However for the ultimate indulgence, lightly toast a nice thick slice of this Strawberry and Banana Loaf and top it with cream cheese - you will love it I promise!

Tips for Making our Thermomix Strawberry and Banana Loaf:

  • You will need two large over ripe bananas for this recipe – approximately 150 grams of banana.
  • You can also use vegetable oil or melted butter instead of coconut oil
  • If your bananas are on the small side, you can use three of them.
  • Either fresh or frozen strawberries can be used for this recipe.
  • Once baked, this Banana and Strawberry Loaf is best stored in an airtight container in the pantry. If you live in a warm and humid climate (eg Brisbane in summer) you might want to keep it in the fridge and bring to room temperature to enjoy.
  • This recipe is also freezer friendly.

You might also like these Banana Recipes:

You can find more easy snack recipes in our Freezer Friendly Snacks and Lunch Box Snacks Books. Shop the full range of books, eBooks and products here.

A banana and strawberry loaf with two slices cut showing strawberries baked inside.
Print Recipe
5 from 1 vote

Thermomix Strawberry and Banana Loaf

Our Thermomix Strawberry and Banana Loaf is a simple sweet treat that takes no time at all to put together! It's freezer friendly and you can also use frozen fruit.
Prep Time5 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Desserts, healthy snacks
Cuisine: Australian
Servings: 10 Slices
Calories: 273kcal
Author: Lucy & Lauren

Equipment

  • Thermomix
  • Loaf Tin

Ingredients

  • 2 eggs
  • 120 grams coconut oil liquid
  • 1 teaspoon vanilla extract
  • 2 large bananas approximately 150 grams
  • 220 grams self raising flour
  • 75 grams caster sugar
  • 110 grams brown sugar
  • 1 teaspoon cinnamon
  • 150 grams strawberries sliced

Instructions

  • Preheat your oven to 170 degrees Celsius (fan-forced) and line a large loaf tin with baking paper.
  • Add the eggs, oil, vanilla extract and bananas (which have been quartered) into your Thermomix bowl and mix for 15 seconds on speed 4 to combine. Scrape down the sides of your Thermomix bowl.
  • Add the self raising flour, caster sugar, brown sugar and cinnamon to your Thermomix bowl and mix for 10 seconds on speed 5.
  • Add the sliced strawberries to the mixture and carefully stir them through with your spatula.
  • Pour the mixture into the prepared tin and bake for 55 minutes or until the Thermomix Banana and Strawberry Loaf is golden on top and cooked through when tested with a skewer.

Notes

  • You will need two large over ripe bananas for this recipe – approximately 150 grams of banana.
  • You can also use vegetable oil or melted butter instead of coconut oil
  • If your bananas are on the small side, you can use three of them.
  • Either fresh or frozen strawberries can be used for this recipe.
  • Once baked, this Banana and Strawberry Loaf is best stored in an airtight container in the pantry. If you live in a warm and humid climate (eg Brisbane in summer) you might want to keep it in the fridge and bring to room temperature to enjoy.
  • This recipe is also freezer friendly.

Nutrition

Serving: 80grams | Calories: 273kcal | Carbohydrates: 36g | Protein: 4g | Fat: 13g | Saturated Fat: 11g | Cholesterol: 33mg | Sodium: 16mg | Potassium: 72mg | Fiber: 1g | Sugar: 19g | Vitamin A: 48IU | Vitamin C: 9mg | Calcium: 22mg | Iron: 1mg

Enjoy!

Thermomix Christmas Hedgehog Slice

A delicious Thermomix Christmas Hedgehog Slice made from just 6 ingredients... and in less than 10 minutes! The perfect Christmas treat.

Pieces of white chocolate hedgehog with pistachios and cranberries.

There's no better time of year for baking than Christmas! From rocky road to cheesecake balls, homemade Baileys to gingerbread and more!

And of course, it's hard to beat this simple but extremely yummy Christmas-inspired hedgehog slice!

A stack of pieces of hedgehog slice with pistachios and cranberries.

What You Need

All you need to make Thermomix Christmas Hedgehog Slice is just 6 basic ingredients (scroll to the recipe card at the bottom for quantities):

  • plain biscuits - I like to use Arnott's Marie biscuits but you can use any variety of plain biscuits you like (Scotch Fingers also work well)
  • white chocolate - choose white cooking chocolate or chocolate melts
  • sweetened condensed milk - full fat (not skim) is best as it sets firmer
  • butter - you can use either salted or unsalted butter
  • pistachios - you can buy roasted pistachios from any supermarket or health food store
  • dried cranberries - also known as craisins. These are available in the dried fruit section of the supermarket
The ingredients for a Christmas inspired hedgehog.

How To Make Thermomix Christmas Hedgehog Slice

It takes just 10 minutes to prepare this yummy and Christmas inspired slice!

Scroll to the recipe card at the bottom for Speed and Time instructions for making this slice.

Step 1 - Crush the biscuits

Biscuits being crushed in a Thermomix.

Step 2 - Grate the white chocolate

Grated white chocolate in a Thermomix.

Step 3 - Add the butter and sweetened condensed milk

Butter and sweetened condensed milk in a Thermomix.

Step 4 - Melt

White creamy liquid in a Thermomix bowl.

Step 5 - Add the pistachios, cranberries and biscuits

Biscuits, pistachios and cranberries i a Thermomix bowl.

Step 6 - Mix to combine

Hedgehog mixture in a Thermomix bowl.

Step 7 - Chill in fridge

Christmas hedgehog slice in a baking tray.

Recipe Tips

It's so easy to make our Thermomix Christmas Hedgehog Slice. Here's some simple tips!

  • Crushing the biscuits - press Turbo just once or twice (for 1 second) and then break up any remaining large chunks with your hands. The Thermomix likes to turn your biscuits into powder if you're not careful!
  • Use full fat condensed milk as it sets firmer than skim.
  • Grease and line a baking tray with baking paper to allow for easy removal of the slice.
  • You can substitute the pistachios and cranberries with any alternative dried fruits and nuts you like.
A pile of rectangles of pistachio and cranberry slice.

Storing & Freezing

  • Store the Thermomix Christmas Hedgehog Slice an airtight container in the fridge for up to 1 week.
  • Freeze in an airtight container for up to 1 month.
  • The biscuits will soften after defrosting the slice.
Pieces of white chocolate, pistachio and cranberry slice on baking paper.

Thermomix Christmas Cookbook

Our Thermomix Christmas Cookbook is filled with 24 delicious sweets, treats and dessert Thermomix recipes – plus it comes with a FREE eBook version emailed immediately upon purchase.

Shop the cookbook here

The ultimate collection of Thermomix Christmas Recipes can be found in our Thermomix Christmas Cookbook! RRP $16.95 (includes a hadcopy printed cookbook plus a free eBook version).
Pieces of white chocolate slice with pistachios and cranberries.
Print Recipe
4.80 from 5 votes

Thermomix Christmas Hedgehog Slice

A delicious Thermomix Christmas Hedgehog Slice made from just 6 ingredients... and in less than 10 minutes! The perfect Christmas treat.
Prep Time10 mins
Chilling time3 hrs
Total Time3 hrs 10 mins
Course: Slices
Cuisine: Christmas
Servings: 16 serves
Calories: 182kcal
Author: Lucy & Lauren

Equipment

  • Thermomix

Ingredients

  • 150 g plain sweet biscuits like Arnott's Marie
  • 180 g white chocolate cooking chocolate or melts
  • 60 g butter
  • 180 ml sweetened condensed milk full fat
  • 60 g roasted and unsalted pistachios
  • ½ cup dried cranberries

Instructions

  • Grease a small rectangular slice tray and line with baking paper (allowing the edges to overlap).
  • Place the biscuits into the Thermomix bowl and crush on Turbo for 1-2 seconds or until slightly chunky (use your hands to break up any larger chunks). Set aside and wipe the bowl.
  • Place the white chocolate into the Thermomix bowl and grate on 10 seconds, Speed 5. Scrape down the sides of the bowl.
  • Add the chopped butter and sweetened condensed milk. Melt for 3 minutes, 50 degrees, Speed 3 (or until melted) - scrape down the sides of the bowl occasionally.
  • Add the pistachios, cranberries and chopped biscuits to the Thermomix bowl. Mix together on Reverse, Speed 1 for 10-15 seconds or until completely combined (use the spatula to assist).
  • Spread the mixture into the tray and place into the fridge for a minimum of 3 hours.

Notes

RECIPE TIPS
  • Crushing the biscuits – press Turbo just once or twice (for 1 second) and then break up any remaining large chunks with your hands. The Thermomix likes to turn your biscuits into powder if you’re not careful!
  • Use full fat condensed milk as it sets firmer than skim.
  • Grease and line a baking tray with baking paper to allow for easy removal of the slice.
  • You can substitute the pistachios and cranberries with any alternative dried fruits and nuts you like.
  • Store in an airtight container in the fridge for up to 1 week.
  • Freeze in an airtight container for up to 1 month.
  • The biscuits will soften after defrosting the slice.

Nutrition

Calories: 182kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 100mg | Potassium: 83mg | Fiber: 1g | Sugar: 17g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg

Thermomix 2 Ingredient Mango Ice Cream Recipe

With no added sugar, our Thermomix 2 Ingredient Mango Ice Cream is the perfect healthy dessert or snack for the whole family!

Mango Ice Cream in a bowl

We just love Mangoes in our house and I can never resist buying trays of them while they are in season and then cutting up the fruit to store in the freezer.  This Thermomix 2 ingredient Mango Ice Cream is a great way to use up those frozen mango pieces and it also could not be any easier to make.

How to Make Mango Ice-Cream:

All you need for this recipe is frozen Mango and Banana pieces and then you simply blitz them together until a smooth, creamy and delicious ice-cream forms.  

Mango ice cream in Thermomix bowl

You can enjoy this soft serve style ice-cream straight from your Thermomix bowl, or you can also transfer it into ice-cream moulds and pop back into the freezer to enjoy another time.

Tips For Making this Recipe:

  • This recipe will serve 4 people or fill approximately 4 - 6 ice cream moulds.  
  • You do need to use frozen Mango and Banana pieces for this recipe, this is what helps to give this recipe it's 'ice-cream' texture.
  • You can reduce the amount of frozen banana in this recipe if you wish. You do still need to include it however, as this helps with the creaminess.
  • It's important to slice your frozen fruit into pieces no bigger than 3cm.
  • The time it takes to reach a smooth and creamy consistency will depend on how frozen your fruit is and also it's size.
Mango ice cream in a bowl with a spoon on top of a striped tea towel
Thermomix 2 Ingredient Mango Ice Cream
Print Recipe
4.75 from 16 votes

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.
Prep Time5 mins
Cook Time23 hrs 57 mins
Total Time2 mins
Course: Dessert, Snacks
Cuisine: Australian
Servings: 4 servings
Calories: 93kcal
Author: Lucy & Lauren

Ingredients

  • 350 grams frozen mango pieces No bigger than 3cm pieces
  • 180 grams frozen banana pieces No bigger than 3cm pieces

Instructions

  • Place the Mango and Banana pieces into your Thermomix bowl and gradually increase the speed to speed 8 before blitzing for 30 seconds.
    Frozen mango and banana pieces in Thermomix bowl.
  • Scrape down the sides of the bowl and mix for a further 1 minute on speed 7 or until the mixture is smooth and creamy. Serve immediately. 
    Mango ice cream in Thermomix bowl

Notes

  • This recipe will serve 4 people or fill approximately 4 - 6 ice cream moulds.  
  • You do need to use frozen Mango and Banana pieces for this recipe, this is what helps to give this recipe it's 'ice-cream' texture.
  • You can reduce the amount of frozen banana in this recipe if you wish. You do still need to include it however, as this helps with the creaminess.
  • It's important to slice your frozen fruit into pieces no bigger than 3cm.
  • The time it takes to reach a smooth and creamy consistency will depend on how frozen your fruit is and also it's size.
 

Nutrition

Calories: 93kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 308mg | Fiber: 3g | Sugar: 17g | Vitamin A: 976IU | Vitamin C: 36mg | Calcium: 10mg | Iron: 1mg

You Might Also Enjoy These Mango Recipes:

A bowl with mango smoothie with blueberries, strawberries, and muesli on top.

Thermomix Pizza Scrolls

Our Thermomix Pizza Scrolls are a great addition to your kids lunch box and they are also a great afternoon treat!

Pizza Scrolls sitting in front of a rack of scrolls

These Pizza Scrolls could not be any easier to make, and you will also love that they are yeast free!! In fact, all you need to make the scroll dough is:

  • self raising flour
  • butter
  • milk
  • pinch of salt
Close up view of pizza scrolls

To make, you simply combine the ingredients in your Thermomix bowl and then use the kneading function to bring the dough together.

Pizza Scroll dough in Thermomix bowl.

You then simply tip the dough onto your bench (or Thermomat) and bring it together in a ball, before rolling out and covering with your favourite pizza toppings.

A close up of pizza dough with tomato paste, shaved ham and pineapple on top.

Then it's time to carefully roll into a log and slice into equal pieces before placing onto your oven tray ready to bake - how easy is that?

A close up of uncooked pizza scrolls on baking paper on top of oven tray.

My Tips for Making these Pizza Scrolls:

  • When adding the Pizza Sauce and filling, leave a 2cm gap from the edge of the dough as this will ensure the filling ingredients don't spill out when you are trying to roll the dough.
  • To roll, start from the long edge furtherest away from you and roll towards you.
  • If you find the dough is soft (this can happen if you are making these scrolls in a warm environment), pop the dough log into the fridge for 20 minutes to chill before cutting.
  • For best results, use a sharp serrated knife to cut your scrolls.
  • I also like to place the scrolls quite close together on the baking tray so that they rise up and not out when baking.
  • Please note, you can also use our 2 Ingredient Dough recipe for these Pizza Scrolls
  • You can also find the conventional cooking instructions for this recipe here.

Filling Ideas:

In this recipe I have used my kids favourite pizza ingredients: ham, cheese and pineapple, however you really can add ANY fillings to this recipe. Some of my other favourites include:

  • BBQ Sauce, roast chicken and pineapple
  • Salami, baby spinach and capsicum
  • Roasted pumpkin, feta and baby spinach
  • Feta, Mozzarella and tasty cheese

Pizza Scroll
Print Recipe
4.88 from 8 votes

Thermomix Pizza Scrolls Recipe

Our Thermomix Pizza Scrolls make a great addition to the kids lunch boxes and they are also a delicious snack for the family to enjoy.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Snacks
Cuisine: Australian
Servings: 12 Scrolls
Calories: 212kcal
Author: Lucy & Lauren

Equipment

  • Baking Tray

Ingredients

  • 300 grams self raising flour + extra to dust if not using a thermomat
  • 90 grams butter chilled
  • ½ teaspoon salt
  • 150 grams milk
  • ¼ cup pizza sauce
  • 100 grams cheese
  • 100 grams ham
  • 2 pineapple rings sliced
  • Extra milk to brush

Instructions

  • Preheat your oven to 210 degrees and line an oven tray with baking paper.
  • Place the flour, butter and salt into the Thermomix bowl and mix for 10 seconds on speed 9 until mixture is the same consistency as bread crumbs.
    Flour and butter crumbs in Thermomix bowl
  • Add the milk and mix for 7 seconds on speed 4 to combine.
  • Use the kneading function to knead the dough for 2 minutes
    Pizza Scroll dough in Thermomix bowl.
  • Turn the dough out onto a floured bench and using a rolling pin, roll the dough out until you have a 30cm x 40cm rectangle.
    Pizza dough rolled out flat on bench
  • Spoon the pizza sauce over the dough, leaving a 2cm gap around the edges.
  • Brush one long edge with a little milk.
  • Scatter the ham, pineapple and cheese (leaving approximately ¼ cup) over the pizza sauce.
    A close up of pizza dough with tomato paste, shaved ham and pineapple on top.
  • Starting at the long side (without milk) carefully roll the dough until enclosed.
    Rolled up log of pizza scroll dough.
  • Cut into 12 slices – approximately 2cm thick.
    Pizza scroll dough log cut into pieces.
  • Place on a baking tray and sprinkle with a little extra grated cheese.
    A close up of uncooked pizza scrolls on baking paper on top of oven tray.
  • Bake in oven for 25 minutes or until golden brown on top and cooked through.

Notes

  • When adding the Pizza Sauce and filling, leave a 2cm gap from the edge of the dough as this will ensure the filling ingredients don't spill out when you are trying to roll the dough.
  • To roll, start from the long edge furtherest away from you and roll towards you.
  • If you find the dough is soft (this can happen if you are making these scrolls in a warm environment), pop the dough log into the fridge for 20 minutes to chill before cutting.
  • For best results, use a sharp serrated knife to cut your scrolls.
  • I also like to place the scrolls quite close together on the baking tray so that they rise up and not out when baking.
  • Please note, you can also use our 2 Ingredient Dough recipe for these Pizza Scrolls

Nutrition

Calories: 212kcal | Carbohydrates: 21g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 334mg | Potassium: 102mg | Fiber: 1g | Sugar: 2g | Vitamin A: 318IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg

You might also enjoy these recipes:

Thermomix Eggnog Recipe

A creamy and delicious homemade Thermomix Eggnog that is so simple to make! A classic Christmas favourite that can be made as an alcoholic or a non-alcoholic drink.

A glass filled with creamy liquid and sprinkled with nutmeg.

If you're after an easy Thermomix eggnog recipe, you've come to the right place! In less than 15 minutes, you'll be sipping on this sweet Christmas drink!

Whether you're serving this at a Christmas party, lunch or dinner... or simply having a little treat on Christmas Eve, we know that you're going to love our eggnog.

Nutmeg sprinkled over a glass of a creamy drink.

What You Need

Our simple Thermomix Eggnog requires just 6 ingredients:

  • eggs - use large eggs (approximately 55g each)
  • caster sugar - also referred to as superfine sugar
  • thickened (or heavy) cream - this gives the eggnog the rich and creamy flavour
  • full fat milk - you can substitute with skim milk - however full fat milk gives the eggnog a much creamier flavour
  • vanilla extract - eggnog wouldn't be complete without a hint of vanilla!
  • nutmeg - the perfect Christmassy spice!

If you could like to make this an adults-only alcoholic version, then add brandy or rum too!

A bottle of brandy behind two glasses of nutmeg topped eggnog.

How To Make Eggnog In A Thermomix

All it takes is just 2 simple steps and 10 minutes to make this rich, creamy and Christmassy drink!

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

Step 1 - Beat the eggs and caster sugar

Ensure the butterfly is inserted and whip until pale and creamy.

Step 2 - Add the remaining ingredients and cook

Cook the eggnog (with the butterfly still inserted). The mixture will be beautifully creamy and combined once cooked.

OPTIONAL - Step 3 - Add brandy or rum

If you would like to make this an alcoholic drink, then simply mix through brandy or rum at the end of the cooking time.

A frothy creamy vanilla drink sprinkled with spices.

Egg Nog Variations

Non-Alcoholic Version - prepare the Thermomix eggnog as per the recipe below.

Alcoholic Version - simply mix brandy or rum through the egg nog at the end of the cooking time (20 seconds, Speed 3).

* If some people would like an alcoholic version and others a non-alcoholic version, simply prepare the eggnog as per the recipe but omit the alcohol. Pour a small amount of brandy or rum into the bottom of the serving glasses (of those who would like it) and then top up with the eggnog. 

Serving Suggestions

Our Thermomix Eggnog is creamy and rich - serve it on it's own or sip away while enjoying your favourite Christmas desserts.

Here's a few of our favourite desserts to serve egg nog with:

Thermomix Christmas Recipes

For more great Christmas recipes, our Thermomix Christmas Cookbook and Thermomix Cocktails Cookbook are now available in special bundle deal!

Two cookbooks with images of cocktails and Christmas recipes on the covers.
Two glasses, half filled with a milky eggnog drink sprinkled with nutmeg, and a small bottle of brandy in the background
Print Recipe
5 from 7 votes

Thermomix Eggnog

A creamy and delicious homemade Thermomix Eggnog that is so simple to make! A classic Christmas favourite!
Prep Time10 mins
Total Time10 mins
Course: Drinks
Cuisine: Christmas
Servings: 8 serves
Calories: 246kcal
Author: Lucy & Lauren

Equipment

  • Thermomix

Ingredients

  • 6 eggs
  • 50 g caster sugar
  • 300 g thickened cream
  • 500 g full fat milk
  • 1 tbs vanilla extract
  • 2 teaspoon nutmeg
  • 100 g brandy or rum (optional), add more or less to suit your taste

Instructions

  • Insert the butterfly into the Thermomix bowl. Add the eggs and caster sugar and mix for 45 seconds, Speed 3.
  • Add the thickened cream, full fat milk, vanilla extract and nutmeg and cook for 9 minutes, 70 degrees, Speed 3.
  • Add the brandy or rum and mix for a further 20 seconds, Speed 3 (see notes). 
  • Serve immediately. 

Notes

For a non-alcoholic eggnog, simply omit the brandy or rum. 
If some people would like an alcoholic version and others a non-alcoholic version, simply prepare the eggnog as per the recipe but omit the alcohol. Pour a small amount of brandy or rum into the bottom of the serving glasses (of those who would like it) and then top up with the eggnog. 

Nutrition

Calories: 246kcal | Carbohydrates: 11g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 180mg | Sodium: 88mg | Potassium: 156mg | Fiber: 1g | Sugar: 10g | Vitamin A: 831IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 1mg

How to Make Tortillas with your Thermomix

Want to learn how to make Tortillas in your Thermomix? We've got the BEST recipe (and it's yeast free!) and ALL of the tips you will need to make perfect Tortillas at home.

Stack of tortillas on a plate

One of the very first recipes I ever made in my Thermomix were these super easy homemade Tortillas.  I used to make them pretty regularly in my pre Thermomix days, but it's one of those recipes which has been made so much easier.

Tortilla wrapped

We use these Tortillas in so many ways, filling them with everything from salads and cold meats, to being used as a light pizza base to filling them with chilli con carne - you could even fill them with Lucy's yummy Chicken Parma Bites!

TOp view of a plate with tortillas

I always seem to have a little helper hanging around when it comes time to roll these, and this is a pretty robust recipe if you decide to get the kids involved.

Easy Tortillas 1

Tips for Making Tortillas in Your Thermomix:

  • Your dough will be sticky, use some of extra flour to cover your bench and also your rolling pin to help you roll out the tortillas.
  • It is normal for the tortillas to spring back a little after you roll them.
  • You can use regular plain flour or wholemeal flour for this recipe if you wish - you may need to add a little extra water if using wholemeal flour.
  • These tortillas can be frozen once cooked.
  • To store, place into an airtight container and eat with two - three days.
  • You can make your Tortillas larger or smaller, the cooking time will vary.

You might also like these basic recipes:

Overhead view of tortillas on a plate
Print Recipe
4.95 from 17 votes

How to Make Tortillas with your Thermomix

Want to learn how to make Tortillas in your Thermomix? We've got the BEST recipe and ALL of the tips you will need to make perfect Tortillas at home.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Snacks
Cuisine: Australian
Servings: 10 tortillas
Calories: 170kcal
Author: Lucy & Lauren

Ingredients

  • 370 grams bakers flour plus extra for dusting
  • 1 teaspoon salt
  • 180 grams lukewarm water
  • 40 grams olive oil
  • 1 teaspoon baking powder

Instructions

  • Place all of your ingredients into your Thermomix bowl and blitz on speed 5 for 10 seconds to combine.
  • Set your Thermomix onto the kneading function and knead for 2 minutes.
  • Tip the Tortilla dough onto a floured bench and using your hands roll it into a ball.
  • Divide the dough into 10 even pieces (or 8 if you want to make larger tortillas) and roll them out into a circle as thinly as you can.
  • Place a single tortilla into a preheated frying pan (you do not need to add oil or grease) and cook for 1 - 2minutes or until bubbles start to form on the surface of your tortilla before flipping it over to cook for a further minute on the other side.
  • Remove the tortilla from your frying pan and place onto a plate and cover with a tea towel, or place in your Thermosever.
  • Repeat until all of the tortillas have been cooked.

Notes

  • Your dough will be sticky, use some of extra flour to cover your bench and also your rolling pin to help you roll out the tortillas.
  • It is normal for the tortillas to spring back a little after you roll them.
  • You can use regular plain flour for this recipe if you wish.
  • These tortillas can be frozen once cooked.
  • To store, place into an airtight container and eat with tw0 - three days.
  • You can make your Tortillas larger or smaller, the cooking time will vary.
  • Your dough will be sticky, use some extra flour to help you roll out the tortillas.
 

Nutrition

Serving: 30grams | Calories: 170kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 276mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Calcium: 29mg | Iron: 2mg

What was the first recipe you ever made in your Thermomix?

Thermomix Sushi

Cooking sushi rice in your Thermomix couldn't be easier! Follow our step by step method for making perfect Thermomix sushi every time.

Pieces of sushi made in a Thermomix.

Sushi makes a simple midweek dinner, school lunch box snack or a yummy lunch alternative to a sandwich.

What You Need

  • sushi rice - this can be bought from the Asian section or the rice section of any major supermarket. I generally use SunRice brand.
  • water
  • sushi rice seasoning - this can be bought from the Asian section of the supermarket. I like to use Obento brand that is a liquid and can be bought in a glass bottle.
  • nori sheets - again, I like to use Obento brand which is available in the Asian section of the supermarket.
  • your choice of fillings - cucumber, cooked chicken, lettuce, avocado, carrot, tuna etc.
Homemade Thermomix sushi with a bottle of soy sauce in the background.

How To Cook Sushi Rice In The Thermomix

Cooking sushi rice in the Thermomix is absolutely fool-proof!

Step 1 - Weigh The Rice

Place the rice basket on top of the Thermomix and weigh in the sushi rice. Rinse under cold water.

Sushi rice in a Thermomix rice bowl.

Step 2 - Cook The Rice

Place the water into the Thermomix bowl, insert the rice basket, secure the lid and cook for 20 minutes, Varoma, Speed 4.

A Thermomix rice bowl filled with cooked sushi rice.

Step 3 - Add The Seasoning

Very carefully remove the rice basket from the Thermomix (it will be very hot!). Transfer to a large plate. Drizzle over the sushi seasoning and fluff with a fork.

White sushi rice on a plate.

Step 4 - Roll The Sushi

See below for my tips on rolling the sushi.

How To Roll Sushi

Place a sushi bamboo mat (these can be bought from the Asian section of the supermarket) onto a flat bench.

Place a nori sheet on top of the sushi mat with the rough side facing up.

A nori sheet on a bamboo mat.

Spread a thin layer of cooked sushi rice over the sheet of nori (leaving a 2cm gap at the top of the sheet - to assist with sealing).

Sushi rice on a nori sheet.

Place your filling in a thin line in the centre.

Chicken, cucumber and avocado on sushi rice on a nori sheet.

Start from the end without the gap, and roll tightly together (it takes a bit of practice).

A bamboo mat rolling a sushi roll.
A roll of sushi being rolled on a bamboo mat.

Cut into small pieces with a sharp knife and serve.

Pieces of homemade sushi being cut up on a chopping board.

Sushi Filling Suggestions

There are SO many filling options for sushi. Here's a few of my favourites:

  • crumbed chicken and avocado
  • tuna and cucumber
  • cucumber and carrot
  • salmon and avocado
  • crab meat
  • thinly sliced beef and cucumber

Serve with soy sauce, kewpie mayonnaise, picked ginger and wasabi.

A stack of sushi with chicken and avocado on a plate.

Tips For Making Thermomix Sushi

Remove the sushi rice from the basket once cooked - if you leave the sushi rice to sit in the rice basket after the cooking time, it will become gluggy.

Transfer the rice from the rice basket to a flat plate - this allow the rice to begin to cool and also makes it easier to drizzle with the sushi seasoning and fluff with a fork.

Fluff the rice with a fork - do this gently so as to seperate the rice grains and mix through the seasoning but without squishing the rice.

Place the rolls into the fridge for an hour before cutting - this allows the rolls to set making it easier to cut and serve.

Make the night before - save yourself time and make your sushi the night before. Store in the fridge until needed.

A stack of white rice, chicken and avocado wrapped in nori leaves.

More Savoury Thermomix Snacks

For more delicious Thermomix savoury snacks, check our collection of recipes here.

We also have two hardcopy snacks cookbooks that are packed full of delicious snack recipes. Browse our snack cookbooks here.

Two ThermoBiss recipe books \'Kids Snacks\' and \'Lunch Box\'
Rolls of homemade chicken and avocado sushi.
Print Recipe
5 from 6 votes

Thermomix Sushi

Cooking sushi rice in your Thermomix couldn't be easier! Follow our step by step method for making perfect Thermomix sushi every time.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: healthy snacks
Cuisine: Japanese
Servings: 5 rolls
Calories: 296kcal
Author: Lucy & Lauren

Equipment

  • Thermomix

Ingredients

  • 400 g sushi rice
  • 950 g water
  • sushi rice seasoning to drizzle
  • nori sheets
  • your choice of fillings

Instructions

  • Place the rice basket on top of the Thermomix and weigh in the sushi rice. Rinse under cold water.
  • Place the water into the Thermomix bowl, insert the rice basket, secure the lid and cook for 20 minutes, Varoma, Speed 4.
  • Very carefully remove the rice basket from the Thermomix (it will be very hot!). Transfer the rice to a large plate. Drizzle over the sushi seasoning and fluff with a fork up and allow to cool slightly.
  • Place a sushi bamboo mat (these can be bought from the Asian section of the supermarket) onto a flat bench.
  • Place a nori sheet on top of the sushi mat with the rough side facing up. Sprinkle it with a tiny amount of water.
  • Spread a thin layer of cooked sushi rice (approximately ½ cup) over the sheet of nori (leaving a 2cm gap at the top of the sheet – to assist with sealing) and press down with the flat side of a spoon.
  • Place your filling in a thin line in the centre. Dampen the uncovered end of the nori sheet with water.
  • Start from the end without the gap and roll tightly together (it takes a bit of practice).
  • Cut into small pieces with a sharp knife and serve.

Notes

RECIPE NOTES & TIPS
Remove the sushi rice from the basket once cooked – if you leave the sushi rice to sit in the rice basket after the cooking time, it will become gluggy.
Transfer the rice from the rice basket to a flat plate – this allow the rice to begin to cool and also makes it easier to drizzle with the sushi seasoning and fluff with a fork.
Fluff the rice with a fork – do this gently so as to seperate the rice grains and mix through the seasoning but without squishing the rice.
Place the rolls into the fridge for an hour before cutting – this allows the rolls to set making it easier to cut and serve.
Make the night before – save yourself time and make your sushi the night before. Store in the fridge until needed.

Nutrition

Calories: 296kcal | Carbohydrates: 65g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 62mg | Fiber: 2g | Calcium: 15mg | Iron: 1mg

Thermomix Pound Cake Recipe

This classic Thermomix Pound Cake is a delicious and simple snack or treat!

Sliced Thermomix Pound Cake

I love converting classic recipes to make in my Thermomix and this Pound Cake is one of my absolute favourites! Yes it does share some similarities with our Butter Cake recipe, but you really cannot go past the delicious crumb of this cake.

Top view of sliced pound cake

I think this cake is best served in small wedges and I find a little piece does go a long way to filling you up. For us, this cake will last a good 3 - 4 days (which may be a record!) when I slice it into small pieces and it's also freezer friendly too.

An overhead shot of four pieces of pound cake cut and served on a plate

Thermomix Pound Cake Ingredients

To make this recipe, you will need:

  • Butter
  • Sugar
  • Eggs
  • Vanilla Extract
  • Plain Flour
  • Self Raising Flour
A white plate with four pieces of a plain pound cake served on it.

Tips for Making our Thermomix Pound Cake Recipe:

  • The times in this recipe are based on butter being at room temperature (approximately 24 degrees celsius) if your butter is still quite firm (doesn't give when pressed) then the time it takes to combine with the sugar will increase.
  • You want the butter and sugar mixture to be pale and creamy before moving onto the next step.
  • You can bake your Pound Cake in a loaf tin, however the cooking time will vary.
  • The Cake will develop a golden crust, this is normal. If you feel your cake is getting too brown, simply cover the top with some foil.
  • This cake is freezer friendly.

You might also like these cake recipes:

You can also find more delicious cakes to make in your Thermomix in our Cakes and Cheesecakes eBook or our ThermoBliss Sweet Recipes printed book. Shop the full range of books, eBooks and products here.

Our Thermomix Chocolate, Slices & Sweet Cookbook Bundle is the ultimate cookbook collection... get three of our best selling Thermomix cookbooks for just $35.00 (save $17.85).
Pieces of a vanilla pound cake cut and served on a white plate
Print Recipe
4.75 from 4 votes

Thermomix Pound Cake Recipe

This classic Thermomix Pound Cake recipe will quickly become your new favourite go to cake recipe!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Desserts
Cuisine: Australian
Servings: 8 people
Calories: 465kcal
Author: Lucy & Lauren

Equipment

  • 20cm round cake tin
  • Thermomix

Ingredients

  • 250 grams butter softened
  • 1 teaspoon vanilla extract
  • 220 grams caster sugar
  • 4 eggs
  • 75 grams self raising flour
  • 150 grams plain flour

Instructions

  • Preheat your oven 180 degrees celsius (fan-forced) and line the base of a 20cm round cake tin. Grease the sides.
  • Place the softened butter, caster sugar and vanilla extract into your Thermomix bowl and mix for 45 seconds, speed 3. Scrape down the sides of the bowl and mix for a further 14 seconds, speed 4 or until pale and creamy.
  • Turn the Thermomix onto speed 4 and remove the measuring cup. Add the eggs one at a time, leaving 5 seconds of mixing between each egg. Turn off your Thermomix.
  • Add the self raising and plain flour and mix for 12 seconds, speed 5 to combine. Scrape down the sides of the bowl and mix for a further 8 seconds, speed 5.
  • Transfer the mixture to your prepared cake tin and gently smooth the surface. Place the cake into your preheated oven and bake for 50 mins - 1 hour or until cooked when tested with a skewer.
  • Carefully remove the cake from the oven and allow it to cool for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • The time it takes to cream the butter and sugar will depend on the temperature of the butter - if it's still quite cold it will take longer.
  • You can also use a loaf tin for this recipe, the cooking time will vary.
  • Your cake will develop a golden crust, this is normal.
  • This cake is freezer friendly.

Nutrition

Calories: 465kcal | Carbohydrates: 49g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 149mg | Sodium: 255mg | Potassium: 67mg | Fiber: 1g | Sugar: 28g | Vitamin A: 900IU | Calcium: 24mg | Iron: 1mg

Enjoy!!

Thermomix Sourdough Loaf

Make your own Thermomix Sourdough Loaf with our simple step-by-step recipe using starter, flour, water and salt.

A loaf of homemade bread.

It has certainly been the year of the sourdough! In what has become the biggest baking trend, it's ALL about nurturing your sourdough starter and making it into delicious sourdough loaves.

A loaf of homemade sourdough cut into slices.

What You Need

To make a loaf of sourdough using your Thermomix, you'll need:

  • sourdough starter (get some starter from a friend or make your own)
  • Bakers flour or strong bread flour
  • salt
  • water
The ingredients for sourdough.
Water, flour, salt and sourdough starter in a Thermomix bowl.
Sourdough mixture in a Thermomix bowl.

Proving The Dough

It's important to allow the dough to prove twice before baking.

First Prove

Place the dough into a lightly greased Pyrex bowl or a ThermoServer. Cover with a lid or tea towel and allow to rest at room temperature for 4 hours.

After 4 hours, knock the dough back down to remove the air and form into a tight ball.

Second Prove

Place the dough ball back into the bowl or Thermoserver, cover with a lid or tea towel and allow to prove for an additional 3-4 hours.

Note: Alternatively (and for an even better sourdough), you can do the second prove by placing the covered bowl into the fridge overnight.

Sourdough mixture in a tea towel covered bowl.

Cooking The Sourdough

Pyrex Bowl Method

Place the dough onto a lightly dusted baking tray.

Use a very sharp knife to create tiny slits in the top of the dough.

Place a pyrex bowl over the top of the dough (to create a dome with the bread inside) and bake according to the instructions in the recipe card below.

Uncooked sourdough under a pyrex bowl.

Steam Oven Method

If you don't have a pyrex bowl, then you can place a tray of water in the base of the oven to create steam.

Place the dough onto a lightly dusted baking tray.

Use a very sharp knife to create tiny slits in the top of the dough.

Place the baking tray with the dough on the shelf above the water tray and bake according to the instructions in the recipe card below.

A loaf of sourdough.

Tips For Making Thermomix Sourdough

Look after your starter - you need to take care of your starter and feed it! If you're baking every 3-4 days, then keep your starter at room temperature and feed it daily. If you're only planning to bake once a week, keep your starter in the fridge and remove it the day before you plan to use it.

Use a very sharp knife or old school razor blade - when cutting tiny slits into your loaf before baking.

Freeze - sourdough freezes beautifully. I like to bake two loaves and freeze one of them.

Cutting the bread - as delicious as warm bread straight from the oven is... allow it to cool for approximately an hour before slicing. This allows the bread to hold it's shape when cut.

Slices of homemade sourdough bread.

More Thermomix Bread Recipes

If you love making breads and rolls in your Thermomix, then these recipes are for you!

A collage of breads and scrolls made in a Thermomix.
A loaf of homemade bread.
Print Recipe
4.94 from 15 votes

Thermomix Sourdough Loaf

Make your own Thermomix Sourdough Loaf with our simple step-by-step recipe using starter, flour, water and salt.
Prep Time10 mins
Cook Time50 mins
Proving Time8 hrs
Total Time9 hrs
Course: breads
Cuisine: French
Servings: 1 loaf
Calories: 1602kcal
Author: Lucy & Lauren

Equipment

  • Thermomix
  • Oven

Ingredients

  • 400 g Bakers flour or strong bread flour
  • 5 g salt
  • 230 g water
  • 160 g sourdough starter

Instructions

  • Place the flour, salt, water and sourdough into the Thermomix bowl. Knead for 10 minutes of kneading/Interval function. The mixture will be very sticky at this stage - this is perfect.
  • Use a spatula to scrape the sticky dough into a greased bowl. Cover and allow to prove for 4 hours at room temperature.
  • On a lightly floured board, knock the air out of the dough and form into a tight ball. Return to the greased bowl, cover and allow to prove for another 4 hours (for best results, cover and place into the fridge overnight to prove.
  • Preheat the oven to 210 degrees celsius (fan-forced) or 230 degrees celsius (non fan-forced).

If using a pyrex bowl

  • Lightly flour a flat baking tray.
  • Place the dough onto the centre of the tray and cut a couple of tiny slits with a very sharp knife on the top of the dough. Place the pyrex bowl over the top of the dough to form a dome.
  • Cook for 25 minutes and then very carefully remove the pyrex bowl and cook for a further 25 minutes or until a crust has formed and the loaf sounds hollow when tapped.
  • Allow to rest and cool before cutting.

If using a water tray

  • If you don't have a pyrex bowl, you can place a tray of water on the bottom shelf in the oven to create steam.
  • Place the dough onto the centre of the tray and cut a couple of tiny slits with a very sharp knife on the top of the dough.
  • Place the tray on the shelf above the water tray and cook for 30-35 minutes or until a crust has formed and the loaf sounds hollow when tapped.

Notes

RECIPE NOTES & TIPS
Look after your starter – you need to take care of your starter and feed it! If you’re baking every 3-4 days, then keep your starter at room temperature and feed it daily. If you’re only planning to bake once a week, keep your starter in the fridge and remove it the day before you plan to use it.
Use a very sharp knife or old school razor blade – when cutting tiny slits into your loaf before baking.
Freeze – sourdough freezes beautifully. I like to bake two loaves and freeze one of them.
Cutting the bread – as delicious as warm bread straight from the oven is… allow it to cool for approximately an hour before slicing. This allows the bread to hold it’s shape when cut.

Nutrition

Calories: 1602kcal | Carbohydrates: 336g | Protein: 45g | Fat: 4g | Saturated Fat: 1g | Sodium: 1960mg | Potassium: 428mg | Fiber: 12g | Sugar: 1g | Calcium: 60mg | Iron: 19mg

Thermomix Fairy Biscuits

These Thermomix Fairy Biscuits are so simple to make, freezer friendly and perfect for a lunch box treat!

Thermomix Fairy Biscuits Side View

All of my kids love this Fairy Biscuits and I LOVE the fact that this recipe make a lot, is freezer friendly and only requires a few pantry staples to make.

Side view of Thermomix Fairy Biscuits

This biscuit dough can be made ahead of time and then frozen until needed, alternatively, you can also freeze the biscuits either plain or iced. When it comes to the icing you can add a drop or two of your favourite food colouring to make these biscuits just that little extra special.

Top view of iced fairy biscuit

Tips for Making these Thermomix Fairy Biscuits:

  • It's important that your butter is at room temperature, it will take longer to combine with the caster sugar if it's cold.
  • These biscuits can also be enjoyed plain.
  • To store, place in an airtight container and keep at room temperature for up to 5 days.
  • Please note these biscuits will soften after a couple of days, especially if iced.
  • You can freeze this biscuit dough, simply roll into a log and cover with foil before placing in the freezer. The cooked biscuits are also freezer friendly.

You May Also Enjoy These Recipes:

Fairy Biscuits Side View
Print Recipe
4.80 from 10 votes

Thermomix Fairy Biscuits

These Thermomix Fairy Biscuits require just a few easy ingredients and take no time to make. They are freezer friendly and great for lunch boxes
Prep Time15 mins
Cook Time12 mins
Cooling Time30 mins
Total Time57 mins
Course: Snacks
Cuisine: Australian
Servings: 40 Biscuits
Calories:
Author: Lucy & Lauren

Equipment

  • Baking Trays x 2

Ingredients

  • 125 grams butter at room temperature
  • 100 grams caster sugar
  • 240 grams self raising flour
  • 1 egg
  • 1 teaspoon vanilla extract

Icing Ingredients

  • 1 & ½ cups soft icing sugar mixture
  • 1 teaspoon butter room temperature
  • 1 - 2 tbsp boiling water
  • sprinkles to decorate

Instructions

  • Pre-heat your oven to 180 degrees celsius (fan-forced) and line two baking trays with baking paper.
  • Place the butter and caster sugar into your Thermomix bowl and mix for 15 seconds, speed 3 to combine.
  • Scrape down the sides of your bowl and mix for a further 15 seconds, speed 3 or until pale and creamy.
  • Add the self raising flour, egg and vanilla extract and mix for 10 seconds, speed 4.
  • Select the kneading function and mix for 40 seconds.
  • Remove the bowl from your machine and use a table spoon to scoop up the mixture and roll into a ball. Place onto your baking trays. Repeat until all of the mixture has been used.
  • Lightly press down on top of each biscuit to flatten slightly. Place into the oven to bake for 10 - 12 minutes or until the edges of the biscuits start to turn golden.
  • Remove from the oven and let the biscuits cool on the oven trays for 10 minutes before transferring to a wire rack to cool completely.
  • Once completely cool, combine your icing ingredients in a bowl. Add one tablespoon of boiling water and then add an additional ½ tablespoon at a time until your icing is a spreadable consistency.
  • Use a butter knife to place the icing onto each biscuit and add the sprinkles.

Notes

  • It's important that your butter is at room temperature, it will take longer to combine with the caster sugar if it's cold.
  • These biscuits can also be enjoyed plain.
  • To store, place in an airtight container and keep at room temperature for up to 5 days.
  • Please note these biscuits will soften after a couple of days, especially if iced.
  • You can freeze this biscuit dough, simply roll into a log and cover with foil before placing in the freezer. The cooked biscuits are also freezer friendly.

For more simple snacks, check out our Lunch Box Recipes Book and Kids Snacks Book - also available in a bundle pack.

Two ThermoBliss recipe books \'Lunch Box\' and \'Kids Snacks\'

Thermomix Ricotta Gnocchi

It couldn't be easier to make your own soft and fluffy Thermomix Ricotta Gnocchi. Forget about tough, dry potato gnocchi, this ricotta version is fool-proof and ready in less than 20 minutes!

Homemade gnocchi on a floured wooden board.

Gnocchi is an absolute favourite dinner in our house - whether it's served with a classic tomato sauce, pesto, or (my favourite) burnt butter sauce, it's always a hit. And of course, the latest trend is homemade ricotta gnocchi - which is a million times easier than potato gnocchi... and in my opinion, a whole lot softer and more delicious too!

For more homemade Thermomix pasta recipes, check out our classic pasta dough, homemade pumpkin ravioli and homemade beetroot ravioli.

4 Ingredient Ricotta Gnocchi

All you need to make this recipe, is 4 basic ingredients:

  • ricotta - buy a container of ricotta (smooth ricotta) from the cheese section of the supermarket. This type of ricotta works far better in this recipe than fresh Italian ricotta (from the deli).
  • flour - you can use either plain flour or 00 pasta flour. 00 pasta flour will of course give you the best result, but plain flour still makes this ricotta AMAZING! Use 00 pasta flour if you've got it, otherwise plain flour is fine.
  • eggs - this recipe requires 2 full eggs plus 2 extra egg yolks. I use large eggs (approximately 55g each).
  • parmesan cheese - finely grate the block of parmesan cheese in the Thermomix until fine crumbs remain.
Eggs, flour, parmesan and ricotta in bowls.

Making Ricotta Gnocchi In The Thermomix

Mixing the ingredients takes just 1 step and less than 2 minutes!

Start off by grating the parmesan cheese.

Chunks of parmesan cheese in a Thermomix bowl.
Grated parmesan in a Thermobliss bowl.

Add the remaining ingredients and knead using Interval function for 30 seconds or until just combined.

Eggs, parmesan, ricotta and flour in a Thermomix bowl.
Homemade gnocchi dough in a Thermomix bowl.

How To Roll & Cut The Gnocchi

Sprinkle extra flour over a flat bench. Place the gnocchi mixture onto the floured bench, sprinkle with a little extra flour and gently work into a ball.

Gnocchi dough on a floured board.
A ball of dough on a floured ball.

Cut the ball into 4 equal portions and then cut each of those portions in half (so you end up with 8 equal-sized pieces.

Ricotta dough divided into sections on a board.

Roll each of the 8 pieces into long longs (approx 1.5cm wide). Using a sharp knife, cut each of the logs into 1.5cm pieces. Repeat until all of the logs have been cut into pieces.

A long strip of homemade gnocchi.
Homemade gnocchi cut into pieces on a floured board.

Serving Suggestions

Once cooked our Thermomix ricotta gnocchi can be served with your choice of pasta sauce.

  • stir through a jar of pesto
  • fry some butter with salt and pepper in a frying pan. Once browned add the gnocchi and toss to combine (you can also fry some sage leaves in the same pan)
  • serve with a traditional tomato sauce or leftover bolognese sauce

More Thermomix Dinners

If you hadn’t already guessed, we LOVE simple family dinners that you can cook in your Thermomix!

Click here to browse our range of printed Thermomix dinner cookbooks (that also come with free eBook versions).

Two ThermoBliss recipe books \'A Month of Dinners\' - Vol 1& 2
Homemade gnocchi on a floured wooden board.
Print Recipe
4.75 from 4 votes

Thermomix Ricotta Gnocchi

The easiest and most delicious soft and fluffy Thermomix Ricotta Gnocchi... that's ready in less than 20 minutes!
Prep Time15 mins
Cook Time2 mins
Total Time17 mins
Course: Dinner
Cuisine: Italian
Diet: vegetarian
Servings: 6 serves
Calories: 435kcal
Author: Lucy & Lauren

Equipment

  • Thermomix
  • Stove-top

Ingredients

  • 150 g parmesan cheese
  • 500 g ricotta see notes
  • 250-300 g plain flour or 00 pasta flour
  • 2 eggs
  • 2 extra egg yolks
  • salt and pepper

Instructions

  • Place the parmesan cheese into the Thermomix bowl. Mix on Speed 8, 10 seconds or until finely grated.
  • Add the remaining ingredients and knead (Interval function) for 30 seconds or until combined.
  • Sprinkle extra flour over a flat bench. Place the gnocchi mixture onto the floured bench, sprinkle with a little extra flour and gently work into a ball.
  • Cut the ball into 4 equal portions and then cut each of those portions in half (so you end up with 8 equal-sized pieces.
  • Roll each of the 8 pieces into long longs (approx 1.5cm wide). Using a sharp knife, cut each of the logs into 1.5cm pieces. Repeat until all of the logs have been cut into pieces.
  • At this stage you can either freeze the ricotta gnocchi to use at a later date (it can be cooked from frozen), or you can cook it.
  • To cook the gnocchi, bring a large pot of water to the boil. Gently add the gnocchi. Once the gnocchi has risen to the top and is floating (approximately 2 minutes), remove it with a slotted spoon and serve with your choice of sauce (see recipe notes).
  • Once cooked, the gnocchi should be served immediately as it will begin to harden after 15 minutes.

Notes

RECIPE NOTES & TIPS
  • ricotta – buy a container of ricotta (smooth ricotta) from the cheese section of the supermarket. This type of ricotta works far better in this recipe than fresh Italian ricotta (from the deli).
  • flour – you can use either plain flour or 00 pasta flour. 00 pasta flour will of course give you the best result, but plain flour still makes this ricotta AMAZING! Use 00 pasta flour if you’ve got it, otherwise plain flour is fine.
  • eggs – this recipe requires 2 full eggs plus 2 extra egg yolks. I use large eggs (approximately 55g each).
  • parmesan cheese – finely grate the block of parmesan cheese in the Thermomix until fine crumbs remain.
Serving suggestions 
  • stir through a jar of pesto
  • fry some butter with salt and pepper in a frying pan. Once browned add the gnocchi and toss to combine (you can also fry some sage leaves in the same pan)
  • serve with a traditional tomato sauce or leftover bolognese sauce
Freezing
Uncooked gnocchi can be frozen in an airtight container (between sheets of baking paper) for up to 2 months. It was can cooked directly from frozen.

Nutrition

Calories: 435kcal | Carbohydrates: 35g | Protein: 25g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 179mg | Sodium: 495mg | Potassium: 182mg | Fiber: 1g | Sugar: 1g | Vitamin A: 732IU | Calcium: 491mg | Iron: 3mg

Thermomix Boston Bun Recipe

This Thermomix Boston Bun recipe is simple to make and just delicious!

Sliced Thermomix Boston Bun Top View

Enjoying a slice of freshly baked Boston Bun brings up some pretty special memories for me, my Great Nan used to buy one of these from the bakery every time she visited as it was also her favourite sweet treat. Whenever we are back in Victoria I always stop at the same bakery to buy one and they are JUST like I remembered.

Boston Bun close up side view

I'm really not sure why I've never tried to make a Boston Bun before, I think I just put it into the too hard basket and was worried I wouldn't be able to pull off a version like the one I grew up with - I really had nothing to worry about though! I promise you that this recipe is REALLY easy to put together and is certainly not as fiddly to make as I thought it may have been.

Top view of Boston Bun with kids reaching for a slice

It wasn't until I started looking at recipes that I discovered mashed potato is one of the main ingredients - I honestly had no idea and you would not know at all that it was in there unless someone told you.

A slice of iced Boston Bun with sultanas inside, buttered and served on a plate

All up this recipe will take a good hour and half to make (that includes baking time) and you then need to let your bun cool completely before adding the icing - it's certainly worth the wait though!

Tips for Making our Thermomix Boston Bun Recipe:

  • You can use leftover mashed potato if you wish. I would suggest warming it up first to help the sugar dissolve.
  • I used a 20cm cake tin to bake my Boston Bun, you can use a smaller or larger tin if you wish however the cooking time will vary.
  • You can also choose to cook this on a baking tray lined with baking paper if you prefer.
  • I used a combination of sultanas and raisins for this recipe, you can use any type or combination of dried fruit that you wish.
  • This Boston Bun is best stored in an airtight container at room temperature for up to 3 days. It's also freezer friendly either iced or plain.

Looking for More Recipes?

You might enjoy our:

You can also find more great recipes in our Freezer Friendly Snacks Book

A round Boston Bun, iced and served on a plate, with two slices cut showing sultanas inside.
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No ratings yet

Thermomix Boston Bun Recipe

Our easy Thermomix Boston Bun recipe is perfect for your next morning or afternoon tea! It's simple to make and freezer friendly too.
Prep Time30 mins
Cook Time40 mins
Cooling Time1 hr
Total Time2 hrs 10 mins
Course: Desserts, Snacks
Cuisine: Australian
Servings: 8 people
Calories:
Author: Lucy & Lauren

Equipment

  • 20cm Cake Tin

Ingredients

  • 250 grams peeled potatoes chopped into 3cm pieces see notes
  • 220 grams caster sugar
  • 300 grams self raising flour + extra for dusting
  • 1 teaspoon cinnamon
  • 1 teaspoon mixed spice
  • 80 grams sultanas
  • 50 grams raisins
  • 230 grams milk
  • 2 tablespoon desiccated coconut

Icing

  • 300 grams soft icing sugar mixture
  • 30 grams butter at room temperature
  • 2 tbsp milk
  • 1 teaspoon vanilla extract
  • ¼ cup desiccated coconut to decorate

Instructions

  • Line the base and sides of a 20 cm round cake tin with baking paper and lightly grease. Set aside until needed.
  • Add 1000 grams of water to your Thermomix bowl and place the chopped potatoes into the basket. Add the lid and cook for 14 minutes, varoma temperture, speed 2. Check the potatoes with a knife to see if they are cooked through.
  • Pre-heat your oven to 200 degrees.
  • Carefully remove the basket from your Thermomix bowl and drain the water.
  • Place the butterfly attachment in the bowl (carefully as the bowl will still be hot after cooking the potatoes) and return the potatoes to the bowl and add the caster sugar. Mix for 10 seconds, speed 4 to combine. If needed, mix for a further 5 seconds, speed 4 or until smooth.
  • Add the self raising flour, cinnamon, mixed spice, milk and coconut and mix for 10 seconds, speed 4.
  • Add the sultanas and raisins and select the kneading function and mix for 40 seconds.
  • Pour the mixture into your prepared cake tin and gently smooth the surface with a metal spoon/knife.
  • Place the Boston Bun into your pre-heated oven and bake for 35 - 40 minutes or until cooked through when tested with a skewer.
  • Remove the cooked bun from your oven and allow to cool for 15 minutes before carefully removing from the tin and placing onto a wire rack to allow to cool completely.
  • Once the bun has cooled, combine the icing ingredients in a small bowl and mix until smooth. You want your mixture to be stiff enough so that you can spread it onto the bun and it won't run down the sides.
  • Add the icing and sprinkle the coconut over the top.

Notes

  • You can use leftover mashed potato if you wish. I would suggest warming it up first to help the sugar dissolve.
  • I used a 20cm cake tin to bake my Boston Bun, you can use a smaller or larger tin if you wish however the cooking time will vary.
  • You can also choose to cook this on a baking tray lined with baking paper if you prefer.
  • I used a combination of sultanas and raisins for this recipe, you can use any type or combination of dried fruit that you wish.
  • This Boston Bun is best stored in an airtight container at room temperature for up to 3 days. It's also freezer friendly either iced or plain.

Enjoy!

How to Make Lemon Curd in a Thermomix

It couldn't be easier to make your own homemade lemon curd in the Thermomix with just 4 ingredients... and in less than 15 minutes!

A bowl of creamy lemon curd.

When you've got lots of lemons lying around... it's time to make lemon curd (or our famous lemon slice, lemon and poppyseed cake or our baked lemon cheesecake!).

A wooden bowl of lemon curd.

What You Need

Just 4 ingredients!!!

And you might even have them at home already....

  • eggs
  • lemons
  • caster sugar
  • butter
Butter, sugar, lemons and eggs in bowls.

How To Make Lemon Curd In A Thermomix

Forget about the old-fashioned way of stirring lemon curd over the stove-top and hoping it doesn't burn... the Thermomix does ALL the work in 2 simple steps!

Step 1 - Finely Grate the lemon zest

Peeled lemon zest on a plate.
Finely grated lemon zest in a Thermomix.

Step 2 - Add all of the ingredients and cook

Eggs, lemon juice, zest, sugar and butter in a Thermomix.
A Thermomix filled with lemon curd.

Straining The Lemon Curd

This is an optional step but one I like to do because I love a smooth lemon curd without any remaining zest.

Place a fine strainer over a bowl. Pour the lemon zest into the strainer and allow the lemon curd to strain through (use a spoon to help push the curd through). Discard the zest in the strainer.

Lemon curd in a silver strainer.
Lemon curd in a bowl.

Recipe Tips

Thickening - once the cooking time has finished, your curd will appear quite runny, however, it will thicken upon cooling.

Storing - lemon curd can be stored in an unopened sterilised jar in the fridge for up to 3 months. Once opened, it should be consumed within 2 weeks.

Freezing - lemon curd can be frozen in a sterilised jar for up to 1 year. Place it in the fridge for 24 hours to thaw and then consume within 2 weeks.

A wooden bowl filled with creamy lemon curd.
A wooden spoon holding creamy lemon curd.

Our Thermomix Recipe Cookbooks

If you love our recipes, then please feel free to browse our collection of hardcopy Thermomix cookbooks! All hardcopy cookbooks also come with a free eBook so you can get cooking right away!

A complete set of ThermoBliss recipe books
Lemon curd in a wooden bowl.
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4.97 from 26 votes

How to Make Lemon Curd in a Thermomix

It couldn't be easier to make your own homemade lemon curd in the Thermomix with just 4 ingredients... and in less than 15 minutes!
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Dessert
Cuisine: British, Western
Servings: 10 serves
Calories: 147kcal
Author: Lucy & Lauren

Equipment

  • Thermomix

Ingredients

  • Zest of 2 lemons
  • 2 eggs
  • 2 extra egg yolks
  • 165 g caster sugar
  • 80 g unsalted butter , chilled
  • 90 g lemon juice juice of 2-3 lemons - approx 6 tablespoons

Instructions

  • Peel the 2 lemons with a peeler and place the zest into the Thermomix bowl. Finely grate on Speed 10 for 10 seconds. Scrape down the sides of the bowl and repeat until only a very fine zest remains.
  • Add the eggs, extra egg yolks, caster sugar, butter and lemon juice and cook on Speed 4, 10 minutes, 80 degrees.
  • Check the lemon curd and if it's still very runny, cook for a further 1-2 minutes on Speed 4, 90 degrees.
  • Pour lemon curd through a strainer (to remove any remaining zest) and into a sterilised jar.
  • Store in the fridge for up to 2 weeks.

Notes

RECIPE NOTES & TIPS
Straining the curd - This is an optional step but one I like to do because I love a smooth lemon curd without any remaining zest.
Place a fine strainer over a bowl. Pour the lemon zest into the strainer and allow the lemon curd to strain through (use a spoon to help push the curd through). Discard the zest in the strainer.
Thickening – once the cooking time has finished, your curd will appear quite runny, however, it will thicken upon cooling.
Storing – lemon curd can be stored in an unopened sterilised jar in the fridge for up to 3 months. Once opened, it should be consumed within 2 weeks.
Freezing – lemon curd can be frozen in a sterilised jar for up to 1 year. Place it in the fridge for 24 hours to thaw and then consume within 2 weeks.

Nutrition

Calories: 147kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 89mg | Sodium: 15mg | Potassium: 25mg | Fiber: 1g | Sugar: 17g | Vitamin A: 299IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg

Thermomix Blueberry Muffins

Our most popular Thermomix Blueberry Muffins recipe couldn't be easier to make! With just 10 minutes prep time, these deliciously moist muffins are ready to eat in 30 minutes. Perfect for school lunch boxes or afternoon tea.

Blueberry muffins in silver paper cases.

Ever since we first published our Thermomix Blueberry Muffin recipe, it's become one of the most popular recipes on our website. You guys absolutely LOVE it!

Just like our fruit and yoghurt muffins, apple muffins and chocolate chip and zucchini muffins, these Thermomix Blueberry Muffins are always a hit with the whole family.

Whip up a batch for school lunch boxes or serve them for morning tea with friends.

Blueberry muffins in a muffin tin.

Why You're Going To Love This Recipe

What's not to love about a batch of sweet, moist and fruity muffins?!

  • Most Popular - we have a LOT of muffin recipes on ThermoBliss... but these are by far the most popular with our readers!
  • Great For Lunch Boxes - pop a muffin in your little ones lunch box for an energy boost during the school day.
  • Budget-Friendly - use fresh blueberries when they're in season or frozen blueberries for a cheaper option.
  • Freezer-Friendly - freeze any leftover muffins for quick 'grab and go' snacks.
  • Quick & Easy - just a couple of simple steps and 10 minutes prep time is all it takes to make our Thermomix Blueberry Muffins.
A batch of blueberry muffins.

What You Need

Our Thermomix Blueberry Muffins are made using mainly pantry and fridge staples!

  • Butter - you can use either salted or unsalted butter in this recipe
  • Self-Raising Flour - use store-bought self-raising flour or make your own by sifting 2 teaspoons of baking powder through every 1 cup of plain flour
  • Caster Sugar - this superfine sugar is perfect for baking muffins as it dissolves when mixed together
  • Milk - I recommend using full fat/full cream milk for the best results
  • Eggs - have your eggs at room temperature before using
  • Vanilla Extract - or vanilla essence
  • Blueberries - you can use either fresh or frozen blueberries in this recipe

Step By Step Instructions

These quick and easy muffins require just a few basic steps!

Step 1 - Melt The Butter

Chop the butter into small chunks and place into the Thermomix bowl.

Heat until melted.

Step 2 - Add The Ingredients

Add all of the remaining ingredients (except for the blueberries) to the bowl and mix to combine.

TIP: Be careful not to over-mix.

Step 3 - Mix Through The Blueberries

Using a spatula, mix the fresh or frozen blueberries gently through the mixture.

Step 4 - Add To Muffin Tin

Divide the mixture between a 12-hole muffin tray lined with paper cases.

TIP: Only fill to ⅔ of the way so that the mixture doesn't spill over when it rises when baking.

Step 5 - Bake

Bake in the oven for 18-20 minutes or until cooked through.

Three muffins with fruit on a cake stand.

Expert Tips & FAQs

Can I use frozen blueberries?

Yes! You can use either fresh or frozen blueberries in this recipe.

Can I use yoghurt in place of milk?

Yes, you can use greek or vanilla yoghurt in place of the milk.

Don't overmix the ingredients

For perfectly soft, fluffy and moist muffins, it's important to avoid over-mixing the ingredients.

Cafe-style muffins

For large cafe-style muffins, use a larger muffin tray and increase the cooking time slightly.

Storing & Freezing

Muffins are best consumed within 2-3 days of baking.
Store in an airtight container at room temperature.
Alternatively, freeze in an airtight container for up to 2 months.

A paper case being removed from a muffin on a white cake stand.

If you love muffins, then make sure you try these yummy varieties too:

Half a muffin filled with blueberries.
Blueberry muffins in silver paper cases.
Print Recipe
4.89 from 18 votes

Thermomix Blueberry Muffins

With only 10 minutes prep time, this Thermomix Blueberry Muffins recipe is the perfect quick and easy treat.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: healthy snacks
Cuisine: Western
Servings: 12
Calories: 283kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • Thermomix

Ingredients

  • 150 grams butter
  • 375 grams self raising flour
  • 110 grams caster sugar
  • 375 grams milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 300 grams blueberries – fresh or frozen

Instructions

  • Preheat your oven to 180 degrees celsius (fan-forced) and line a 12-hole muffin tray with paper cases.
  • Chop the butter and place into your Thermomix bowl. Cook for 3 minutes, 60 degrees, Speed 2, or until melted.
  • Add the self-raising flour, caster sugar, milk, eggs and vanilla extract and mix for 10 seconds, Speed 5. Scrape down.
    Mix for another 10 seconds, Speed 5, or until just combined - it’s fine if the mixture is a little lumpy.
  • Add the blueberries and gently stir through using your spatula.
  • Spoon the mixture into the prepared muffin tin (filling to ⅔ full) and bake for 18-20 minutes or until golden and cooked through when tested with a skewer.

Notes

RECIPE NOTES & TIPS
You can use fresh or frozen blueberries for this recipe.
You can also use greek or vanilla yoghurt in place of milk for this recipe.
It's important to not over mix the ingredients as this will result in a dense muffin.
You can use larger muffin trays for a 'cafe style' muffin, please note you will need to increase your cooking time.
Muffins are best consumed within 2-3 days of baking.
Store in an airtight container at room temperature.
Alternatively, freeze in an airtight container for up to 2 months.

Nutrition

Calories: 283kcal | Carbohydrates: 37g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 114mg | Potassium: 106mg | Fiber: 1g | Sugar: 13g | Vitamin A: 417IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg

Thermomix Banana Pancakes Recipe

Love Pancakes? You need to try our Thermomix Banana Pancakes Recipe ASAP!!

Maple syrup drizzled over a stack of banana pancakes with sliced banana on top

These pancakes are light and fluffy with just the perfect amount of banana and cinnamon flavour. They are delicious served with fresh banana and maple syrup or even with some raspberry jam.

An overhead shot of banana pancakes in a bowl with slices of banana on top

When I first started making this recipe, I would add caster sugar to the pancake mix, however to be honest, if your bananas are nice and brown then there will be enough sweetness in this recipe.

A hand reaching out to a stack of pancakes with slices of banana on top

Tips for Making Banana Pancakes in your Thermomix:

  • If the bananas are quite large, you may only need one for this recipe.
  • It's important to use bananas that are over-ripe as that is what helps give these pancakes their sweetness.
  • You can freeze these cooked pancakes for up to two months.
  • Instead of greasing your frying pan with butter, you can also use ghee or coconut oil.
  • If you don't have a Thermomix, you can find the conventional cooking instructions for this recipe here.

Looking for more Pancake Recipes? Why not check out our Fluffy Pancakes or these easy Pikelets.

A stack of banana pancakes with sliced banana on top, and drizzled with maple syrup
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4.75 from 4 votes

Thermomix Banana Pancakes Recipe

Our Thermomix Banana Pancakes recipe couldn't be easier to make! These pancakes are light and fluffy and are perfect for breakfast, dessert or as a special snack.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: Australian
Servings: 10 pancakes
Calories:
Author: Lucy & Lauren

Equipment

  • Thermomix
  • Frying Pan

Ingredients

  • 40 g butter plus extra for greasing the frying pan
  • 150 g banana (approx 2 medium)
  • 1 teaspoon vanilla extract
  • 300 g milk
  • 2 eggs
  • 200 g self raising flour
  • 1 teaspoon cinnamon

Instructions

  • Place the butter into your Thermomix bowl and cook for 2 minutes, 60 degrees, Speed 2 to melt.
  • Add the banana and vanilla extract and mix for 10 seconds, speed 6.
  • Add the milk, eggs, self raising flour and cinnamon and mix for 10 seconds speed 4.
  • Scrape down the sides of the Thermomix bowl and mix for a further 5 seconds, speed 4.
  • Preheat a non-stick frying pan on medium heat. Using a ¼ measuring cup, pour mixture into pan.
  • Cook each pancake for approximately 2 minutes, until they start to bubble, before flipping over and cooking for a further 1 minute.
  • Place the cooked pancakes into a Thermoserver to keep warm or onto a plate. Repeat until all of the mixture is used.

Notes

  • If your bananas are quite large, you may only need one for this recipe.
  • You can freeze these cooked pancakes for up to two months.
  • Instead of greasing your frying pan with butter, you can also use ghee or coconut oil.

Enjoy!

You can find more easy recipes for the whole family in our Freezer Friendly Snacks Book - also available in a book bundle. You can shop the full range of books, eBooks and products here.

Thermomix Chicken, Pumpkin, Bacon & Baby Spinach Risotto

This Creamy Chicken, Pumpkin, Bacon & Baby Spinach Risotto is one of our most popular risotto recipes! A kid-friendly favourite that the whole family will love!

A bowl of risotto with pumpkin, chicken, bacon and spinach.

Risottos have always been one of my very favourite things to make in my Thermomix! Forget standing over the stove-top stirring a risotto, our Thermomix risotto recipes are so simple to make, family-friendly and any leftovers can be frozen.

A blue bowl filled with creamy risotto and chicken, pumpkin and spinach.

What You Need

This Chicken, Pumpkin, Bacon & Baby Spinach Risotto is made from a few basic ingredients:

  • parmesan cheese
  • minced garlic (or 1 garlic clove)
  • brown onion
  • olive oil
  • bacon
  • chicken breast
  • arborio rice
  • chicken stock powder (or homemade chicken stock)
  • water
  • white wine (or replace with extra water)
  • pumpkin (butternut, jap or kent)
  • baby spinach leaves

Note: Scroll to the recipe card at the bottom for ingredient quantities and the full method.

A forkful of chicken risotto with spinach and pumpkin.,

Recipe Substitutions

This is a super versatile recipe that allows for many variations:

  • use chicken thighs in place of chicken breast
  • omit the bacon
  • add some frozen peas in the last 2 minutes of cooking
  • use rocket in place of baby spinach
  • omit the white wine and replace with extra water
A fork of risotto with pumpkin and spinach.

Recipe Tips

If you have leftover roast pumpkin (from dinner the night before!), you can use that instead of cooking pumpkin in the Thermomix. Simply cut it into small chunks and place in the ThermoServer before pouring the risotto over the top.

It's important to allow the risotto to rest for 10 minutes before serving. After cooking, the risotto will be quite liquidy. The risotto will thicken when resting.

A ThermoServer is the perfect thing for resting your risotto and allowing it to thicken. You can use the Thermomix branded ThermoServer or any brand of insulated stainless steel container.

A bowl of risotto with pumpkin, chicken, bacon and spinach.

Our Thermomix Dinners Cookbooks

If you hadn't already guessed, we LOVE simple family dinners that you can cook in your Thermomix!

Click here to browse our range of printed Thermomix dinner cookbooks (that also come with free eBook versions).

Two ThermoBliss recipe books \'A Month of Dinners\' - Vol 1& 2
A bowl of risotto with pumpkin, chicken, bacon and spinach.
Print Recipe
4.62 from 21 votes

Chicken, Pumpkin & Baby Spinach Risotto

This Creamy Chicken, Pumpkin, Bacon & Baby Spinach Risotto is one of our most popular risotto recipes! A kid-friendly favourite that the whole family will love!
Prep Time5 mins
Cook Time25 mins
Resting time10 mins
Total Time40 mins
Course: Dinner
Cuisine: Italian
Servings: 6 serves
Calories: 552kcal
Author: Lucy & Lauren

Equipment

  • Thermomix

Ingredients

  • 80 g parmesan cheese
  • 2 teaspoon minced garlic or 1 garlic clove, minced
  • 1 onion halved
  • 30 g olive oil
  • 100 g bacon chopped
  • 250 g arborio rice
  • 100 g white wine
  • 2 teaspoon chicken stock powder or 1 tbs homemade chicken stock
  • 300 g skinless chicken breast cubed into 2-3cm pieces
  • 600 g water
  • 200 g cooked pumpkin see notes
  • 80 g baby spinach

Instructions

  • Place parmesan cheese into the bowl and grate on Speed 8 for 10 seconds. Remove and set aside. Wash and dry the bowl.
  • Place garlic and onion in Thermomix bowl and chop for 3 seconds on Speed 5. Scrape down the sides of the bowl.
  • Add olive oil and bacon and saute for 5 minutes, 100 degrees, Reverse, Speed 1 (MC off).
  • Insert the butterfly whisk. Add arborio rice and wine into the bowl. Cook 100 degrees, 3 minutes, Reverse, Speed 1 (MC off).
  • Add the chicken stock powder, diced chicken and water and cook for 18 minutes, 100 degrees, Reverse, Speed 1.
  • Place the risotto into the Thermoserver, add the pumpkin, baby spinach and half of the parmesan cheese. Stir to combine.
  • Place into a ThermoServer (or similar) and allow to sit for 5-10 minutes to thicken.
  • Serve with the remaining parmesan cheese.

Notes

RECIPE NOTES & TIPS
Pumpkin - you can either chop the pumpkin into very small (1-2 cm) pieces and place into the Varoma when you add the bacon. Allow to steam while the risotto cooks. Alternatively you can cook the pumpkin in the microwave or use leftover roast pumpkin.
This is a super versatile recipe that allows for many variations:
  • use chicken thighs in place of chicken breast
  • omit the bacon
  • add some frozen peas in the last 2 minutes of cooking
  • use rocket in place of baby spinach
  • omit the white wine and replace with extra water
If you have leftover roast pumpkin (from dinner the night before!), you can use that instead of cooking pumpkin in the Thermomix. Simply cut it into small chunks and place in the ThermoServer before pouring the risotto over the top.
It’s important to allow the risotto to rest for 10 minutes before serving. After cooking, the risotto will be quite liquidy. The risotto will thicken when resting.
A ThermoServer is the perfect thing for resting your risotto and allowing it to thicken. You can use the Thermomix branded ThermoServer or any brand of insulated stainless steel container.
 

Nutrition

Calories: 552kcal | Carbohydrates: 52g | Protein: 18g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 467mg | Potassium: 437mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4205IU | Vitamin C: 9mg | Calcium: 191mg | Iron: 3mg

Thermomix Banana Bread

Our Thermomix Banana Bread recipe could not be easier to make!

Thermomix Banana Bread

Bananas are one of those items that we ALWAYS seem to have more of than we actually need.  In fact I can safely say there is always at least two or three of them sitting in our fruit bowl.  While most of the time they are eaten before they start to turn brown and go soft, I do get a little excited when I see a few brown bananas in the fruit bowl as it means I can do some baking!

Thermomix Banana Bread

This recipe is adapted for the Thermomix from Donna Hay's Simple Banana Bread recipe in her book 'No Time to Cook'.  It's been our go to banana bread recipe for the past few years as it really is easy to make and works every time, so it only made sense to convert it to a Thermomix Banana Bread recipe!!

Thermomix Banana Bread Slices

Tips for Making our Thermomix Banana Bread:

  • You will need approximately 160 grams of banana for this recipe.
  • Frozen bananas can be used, however you may need to increase the mixing time.
  • If you don't have coconut oil you can use melted butter or a light flavoured oil in it's place.
  • This recipe can also be baked in mini loaf tins - it will take approximately 20 minutes to bake.
  • The cooked Banana Bread is best stored in an airtight container in your pantry. You can also freeze it for up to 2 months.

Watch how to make our Thermomix Banana Bread below:

You can find the conventional cooking instructions for

this Banana Bread here.

An overhead shot of a loaf of banana bread with two slices cut
Print Recipe
4.82 from 60 votes

Thermomix Banana Bread

Our Easy Thermomix Banana Bread Recipe is the perfect dessert, snack or lunch box treat!
Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Course: Dessert, healthy snacks
Cuisine: Modern
Servings: 8 Slices
Calories:
Author: Lucy & Lauren

Equipment

  • Thermomix

Ingredients

  • 222 grams self raising flour
  • 1 teaspoon of cinnamon
  • 75 grams caster sugar
  • 110 grams brown sugar
  • 1 teaspoon of vanilla extract
  • 2 eggs
  • 125 grams coconut oil
  • 2 soft and brown medium sized bananas approximately 160 grams

Instructions

  • Preheat your oven to 170 degrees and lightly grease a large loaf tin.
  • Add the eggs, oil, vanilla extract and bananas (which have been cut into quarters) into your Thermomix bowl. Mix for 15 seconds on speed 6 to combine. You may need to mix for longer depending on how ripe your bananas are.
  • Add the self raising flour, caster sugar, brown sugar and cinnamon to your Thermomix bowl and mix for 10 seconds on speed 5. Scrape down the sides of your Thermomix bowl and mix for a further 5 seconds on speed 5.
  • Pour the mixture into the prepared tin and bake for 50 - 55 minutes or until the banana bread is golden on top and cooked through when tested with a skewer

Notes

You will need approximately 160 grams of bananas for this recipe.
This banana bread is freezer friendly

Looking for more easy recipes? Why not check out our Freezer Friendly Kids Snacks or Lunchbox Snacks Books? You can shop the full range of books, ebooks and products here.

Three ThermoBliss recipe books - \'Kids Snacks\', \'Lunch Box\', and \'Tasty Tummies\'.

Thermomix Chunky Minestrone Soup

Our Thermomix Chunky Minestrone Soup recipe is the perfect comfort food recipe!

A bowl of Minestrone soup next to a plate with fingers of toast on it.

Our Chunky Minestrone Soup recipe couldn't be easier to make in your Thermomix. It take less than 45 minutes from start to finish and you will end up with enough soup to feel 4 - 6 adults - depending on their appetites of course 😉