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Thermomix Banana Cake with Cream Cheese Frosting

One of my very favourite cakes in the world is a banana cake with cream cheese frosting. It probably helps that we always have heaps of ripe bananas in the fruit bowl (we're a bit obsessed with bananas at our house)! Anyway, this banana cake is so simple. It takes no time at all to whip up and because it's made from fruit it's totally healthy (right!?). Just joking! But it is delicious, so it's ok.

Thermomix Banana Cake

Oh and talking about delicious... that cream cheese frosting!!! I must say that by the time the frosting gets put on top of the cake, it's seriously missing a few spoonfuls (ok a few may be an understatement). If you can restrain yourself from eating the cream cheese frosting straight from the TM bowl, then you deserve a medal. Clearly I'm not ever going to get that medal.

Thermomix Banana Cake

Luckily, you'll end up with enough frosting to cover the entire top of the cake generously, or alternatively enough for a light covering of the top and sides. Sometimes I like to cut my banana cake in half and use half of the frosting as a middle layer - delicious!!

Thermomix Banana Cake

Fluffy Banana Cake with cream cheese frosting sitting on a green speckled plate.
Print Recipe
4.85 from 26 votes

Thermomix Banana Cake with Cream Cheese Frosting

Our very favourite Thermomix Banana Cake smothered in delicious cream cheese frosting!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Desserts
Cuisine: Australian
Servings: 10 people
Calories: 631kcal
Author: Lucy & Lauren

Equipment

  • 1 x 20cm round cake tin
  • Thermomix

Ingredients

  • 200 grams bananas ripe
  • 150 grams caster sugar
  • 150 grams butter at room temperature
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 240 grams self raising flour
  • ½ teaspoon bi-carb soda
  • 30 grams milk

Cream Cheese Frosting

  • 250 grams cream cheese , softened
  • 180 grams butter , softened
  • 330 grams pure icing sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 170 degrees celsius (fan-forced).
  • Grease and line the base and sides of a 20cm cake tin with baking paper and set aside.
  • Place the softened butter and caster sugar into the TM bowl and mix on Speed 3 for 30 seconds. Scraped down the sides of the bowl and mix for a further 15 seconds, speed 4.
  • Add the eggs, banana, vanilla extract and milk and mix for 10 seconds, speed 5.
  • Add the self-raising flour and bi-carb soda and mix for 10 seconds, speed 4.
  • Scrape down the sides of the bowl and repeat for a further 5-10 seconds or until completely combined.
  • Pour the mixture into the prepared tin and bake in the oven for 45 - 50 minutes or until golden on top and a skewer inserted into the middle comes out clean.
  • If the cake is over-browning, place foil over the top and continue to cook.
  • Leave in the tin for 15 minutes before turning out onto a wire rack to cool completely.
  • When the cake has cooled completely, place the cream cheese, softened butter, pure icing sugar and vanilla extract into the TM bowl and mix on Speed 5 for 15 seconds.
  • Scrape down the sides of the bowl and mix on Speed 5 for a further 5-10 seconds.
  • Spread the frosting over the top of the cake (or cut the cake in half and use half of the frosting for the middle and half for the top.

Notes

  • You will need 200 grams of bananas for this recipe. Please don't be tempted to add more as it will change the texture of the cake.
  • The browner the bananas the better! Brown bananas help to give this cake its sweetness.
  • The baking time specified is for a 20cm round cake tin. You can use a different size/shape tin for your cake however please adjust the cooking time accordingly.
  • It is important to let the cake completely cool before icing with the cream cheese frosting, otherwise the frosting will melt and slide off if the cake is still warm.
  • It is important to use pure icing sugar for this recipe as this will help the frosting to hold its shape.
  • Although we encourage you to top this cake with cream cheese frosting, you can also top it with a simple plain icing.
  • This cake can be frozen (plain) for up to two months.

Nutrition

Calories: 631kcal | Carbohydrates: 72g | Protein: 6g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 361mg | Potassium: 155mg | Fiber: 1g | Sugar: 51g | Vitamin A: 1226IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 0.5mg

 

Thermomix Baked Beans

Our homemade Thermomix Baked Beans are PACKED full of vegetables and are ready to eat in under 30 minutes!

A bowl of homemade baked beans.

I love making baked beans in the Thermomix! In fact, once you've made them, I promise you'll never go back to the tinned variety ever again!

Just like our Thermomix vegetable soup, zucchini slice and bolognese sauce, this is the perfect recipe for smuggling a few extra vegetables into your families meals.

Why You're Going To Love These Baked Beans

  • Healthy - homemade Thermomix baked beans are packed full of vegetables, so you can rest assured that what you're eating is yummy AND healthy!
  • Quick & Easy Dinner - I often make these baked beans for a simple midweek dinner. I love that I can cook them ahead of time and then keep them warm in the ThermoServer until dinnertime.
  • Kid-Friendly - If you've got little kids, then they're going to absolutely love these Thermomix baked beans. You can serve them on their own as a complete meal or butter some hot toast on the side.
  • Freezer-Friendly - freeze any leftovers for a quick 'reheat and eat' meal.

What You Need

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

The ingredients for baked beans.
  • bacon - or substitute or pancetta. Omit for a vegetarian version
  • vegetables - onion, celery, capsicum and tomatoes
  • garlic - use minced garlic or mince a fresh clove
  • brown sugar - this removes the acidity of the tomatoes and gives the baked beans an extra tasty flavour
  • spices - paprika, cumin and Chinese five spice
  • cannellini beans - tinned, drained and rinsed

Step By Step Instructions

It's so easy to make your own homemade Thermomix baked beans!

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

Step 1 - Chop & Saute The Bacon

Place the roughly chopped bacon into the Thermomix.

Chop into pieces then add olive oil and saute.

Bacon chopped in a Thermomix.

Set aside in a seperate bowl.

Step 2 - Chop The Vegetables

Place the roughly chopped vegetables and garlic into the Thermomix bowl and mix to chop finely.

Vegetables in a stainless jug.

Add the bacon back into the bowl.

Sauted vegetables in a Thermomix.

Step 3 - Cook

Cook for 4 minutes before adding the tomatoes, brown sugar and spices.

Spices and tomatoes in a Thermomix.

Cook for a further 10 minutes.

Tomato sauce in a Thermomix.

Step 4 - Mix Through The Beans

Add the drained and rinsed beans and mix on Reverse to combine.

Homemade baked beans in a Thermomix.

Season with salt and pepper and serve.

Expert Tips

  • Roughly chop the vegetables... and then let the Thermomix do all the hard work by finely chopping them for you
  • Ensure you don't exceed the MAX line at any stage (this is especially important in the TM31 which has a smaller bowl)
  • Where specified in the instructions, use the REVERSE function so that the machine stirs rather then chopping
  • You can use tinned tomatoes or freshly diced tomatoes in this recipe
  • If making ahead of time, keep warm in the ThermoServer until needed
  • Store in an airtight container in the fridge for up to 3 days
  • Reheat in the microwave until warmed through
  • Freeze for up to 3 months
An overhead shot of cannellini beans in a tomato sauce.

FAQs

Can I make these Thermomix Baked Beans vegetarian?

Absolutely! Simply omit the bacon (no need to replace it with anything!).

What should I serve baked beans with?

Baked beans can be served on their own, on hot buttered toast or as a side to your main meal.

Can I make these baked beans in any model of the Thermomix?

Yes! Our recipe is suitable for use in all models of the Thermomix.

A bowl filled with homemade baked beans.

Looking for more healthy and kid-friendly Thermomix dinners?

Here's a few of our most popular recipes:

Shop Our Range Of Thermomix Cookbooks

Browse our collection of hardcopy Thermomix cookbooks here.

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

ThermoBliss complete set
A bowl of homemade baked beans.
Print Recipe
4.75 from 4 votes

Thermomix Baked Beans

Our homemade Thermomix Baked Beans are PACKED full of vegetables and are ready to eat in under 30 minutes!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Western
Servings: 4 serves
Calories: 478kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • Thermomix

Ingredients

  • 100 g bacon (or pancetta), roughly chopped
  • 10 g olive oil
  • 1 brown onion glaved
  • 1 garlic clove crushed
  • 1 stick of celery roughly chopped
  • 1 green capsicum roughly chopped (seeds removed)
  • 50 g brown sugar
  • 400 g chopped tomatoes
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon Chinese five spice
  • 800 g cannellini beans drained and rinsed
  • salt and pepper to taste

Instructions

  • Place the bacon into the Thermomix bowl and chop for 2 seconds, Speed 6.
  • Add the olive oil. Cook for 4 minutes, 80 degrees, Reverse, Speed 2. Set aside in a bowl.
  • Place the halved onion, garlic, roughly chopped celery and capsicum into the Thermomix bowl and chop for 3 seconds, Speed 6.
  • Add the bacon back into the bowl.
    Cook for 4 minutes, 80 degrees, Reverse, Speed 2.
  • Add the brown sugar, tomatoes, paprika, cumin and Chinese five spice.
    Cook for 10 minutes, 100 degrees, Reverse, Speed 2 (with the rice basket on top to catch any splashes). 
  • Add the cannellini beans and season with salt and pepper.
    Mix for 2 minutes, Reverse, Speed 1 (with the rice basket on top to catch any splashes).

Notes

RECIPE NOTES & TIPS
  • Roughly chop the vegetables... and then let the Thermomix do all the hard work by finely chopping them for you
  • Ensure you don't exceed the MAX line at any stage (this is especially important in the TM31 which has a smaller bowl)
  • Where specified in the instructions, use the REVERSE function so that the machine stirs rather then chopping
  • You can use tinned tomatoes or freshly diced tomatoes in this recipe
  • If making ahead of time, keep warm in the ThermoServer until needed
  • Store in an airtight container in the fridge for up to 3 days
  • Reheat in the microwave until warmed through
  • Freeze for up to 3 months

Nutrition

Calories: 478kcal | Carbohydrates: 52g | Protein: 13g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 24mg | Sodium: 618mg | Potassium: 330mg | Fiber: 12g | Sugar: 16g | Vitamin A: 486IU | Vitamin C: 36mg | Calcium: 181mg | Iron: 6mg

Thermomix Sponge Cake

Our incredibly simple Thermomix Sponge Cake with Jam and Cream is perfect to make for your next special occasion - or just because! This light and fluffy Sponge is just like the one your Grandmother used to make and requires just a few simple ingredients to put together.

Jam and Cream Sponge on a white plate.

This Sponge Cake really is simple to make and you can make it a day ahead of when you are planning to serve it.

Why you will love this recipe:

  • Quick to make - you can have this Sponge ready to go into the oven in less than 20 minutes.
  • Versatile - although adding strawberry jam to the middle layer and then fresh strawberries on top adds some sweetness, you can really decorate this Sponge with anything you like!
  • Freezer friendly - the baked sponge can be stored in the freezer for up to two months when it is un-iced and not filled.
overhead view of a Jam and Cream Sponge on a white plate with a piece taken out.

Ingredients:

Please note you will find the full list of ingredients and method in the recipe card below:

  • Cornflour - you can substitute with Plain Flour if you prefer.
  • Cream of Tartar
  • Bi-carbonate of soda
  • Eggs - I find the best results when the eggs are at room temperature.
  • Caster Sugar - you can use raw sugar and mill into caster sugar if you wish.
  • Vanilla Extract
  • Hot water.
Ingredients to make a Sponge in a Thermomix

How to Make a Sponge in the Thermomix:

  • Preheat your oven and grease two 22cm cake tins.
  • Place the Flour, Bi-carbonate of soda and cream of tartar into the Thermomix and bowl and combine. Transfer to a separate bowl until needed.
  • In a CLEAN bowl, add the egg whites and whip until fluffy.
  • With the motor running, add the sugar 1 teaspoon at a time.
  • Add the egg yolks and combine.
  • Add the vanilla extract, cornflour mixture and water and combine.
  • Divide the mixture between the two cake tins and bake until lightly golden and cooked through when tested with a skewer.
collage showing the steps to make a Jam and Cream Sponge.

Expert Tips for Making a Sponge Cake:

  • We recommend using eggs which have been bought to room temperature.
  • You can use plain flour in place of the cornflour - you will need the same quantity.
  • Also, you can use raw sugar and mill into caster sugar - you will need the same quantity.
  • This recipe can be baked in a smaller or larger cake tin, please note the cooking time will vary.
  • It is important to ensure your cake tins are well greased.
  • Let the sponge cakes cool in the cake tins for 5 minutes before transferring to a wire rack to cool completely.
  • Do not add the cream/jam/decorations until the cakes have completely cooled.
  • The time it takes to whip the cream will depend on its freshness.
  • To store, place into an airtight container and store in the fridge if filled or in a cool dry place such as the pantry if unfilled.
  • The unfilled sponge cakes can be frozen for up to two months.
piece of Jam and Cream Sponge on a white plate.

More Delicious Cake Recipes:

Jam and Cream Sponge on a white plate
Print Recipe
4.58 from 38 votes

Thermomix Sponge Cake With Jam and Cream

This classic Thermomix Sponge Cake with Jam and Cream is light and fluffy and perfect for your next special occassion.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Desserts
Cuisine: Australian
Servings: 8 serves
Calories: 483kcal
Author: Lucy & Lauren

Equipment

  • 2 x 22cm Cake Tins
  • Thermomix

Ingredients

  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon cream of tartar
  • 90 grams cornflour (or plain flour)
  • 150 grams caster sugar
  • 4 eggs separated, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoon hot water

To Decorate

  • 600 ml thickened cream
  • 2 tbs icing sugar
  • ½ cup jam
  • 200 grams Fresh strawberries hulled and halved.

Instructions

  • Preheat oven to 180 degrees celsius (fan-forced)
  • Grease 2 X 22cm round cake tins.
  • Mix the bicarb soda, cream of tartar and cornflour on Speed 5 for 10 seconds. Remove the set aside.
  • Wash and dry the Thermomix bowl.
  • Place the butterfly into the Thermomix bowl. Add the egg whites and beat on Speed 3 for 2-4 minutes or until stiff (with the measuring cup (MC) removed).
  • With the butterfly still rotating on Speed 3, add the sugar one teaspoon at a time through the lid. This will take approximately 4-5 minutes.
  • Reduce to the lowest speed (with the butterfly still inserted) and add egg yolks one at a time through the hole in the lid.
  • Scrape down the sides of the bowl and remove the butterfly and add the vanilla extract, hot water and cornflour mixture to the bowl and mix on Speed 3 for 5 seconds.
  • Scrape down the sides of the bowl and mix on Speed 3 for another 3 seconds (or until combined).
  • Divide the mixture between the two cake tins and place into the oven for 20-25 minutes or until the cakes are golden and a skewer comes out clean.
  • Leave the cakes in the tins for 5 minutes and then place onto a wire rack to cool completely.

To Whip the Cream and Decorate

  • Place the cold thickened cream into the TM bowl.
  • Add the butterfly to a clean Thermomix bowl and add the cream and sugar.
  • Mix on Speed 3 for 1-3 minutes or until just whipped (watch it closely so it doesn't over whip).
  • Spread the jam over the top of one of the cakes. Add half of the whipped cream.
  • Place the second cake on top and spread the remaining whipped cream over the top of the cake.
  • Decorate with fresh strawberries and refrigerate until needed.

Notes

  • We recommend using eggs which have been bought to room temperature.
  • You can use plain flour in place of the cornflour - you will need the same quantity.
  • Also, you can use raw sugar and mill into caster sugar - you will need the same quantity.
  • This recipe can be baked in a smaller or larger cake tin, please note the cooking time will vary.
  • It is important to ensure your cake tins are well greased.
  • Let the sponge cakes cool in the cake tins for 5 minutes before transferring to a wire rack to cool completely.
  • Do not add the cream/jam/decorations until the cakes have completely cooled.
  • The time it takes to whip the cream will depend on its freshness.
  • To store, place into an airtight container and store in the fridge if filled or in a cool dry place such as the pantry if unfilled.
  • The unfilled sponge cakes can be frozen for up to two months.

Nutrition

Calories: 483kcal | Carbohydrates: 50g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 137mg | Potassium: 205mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1224IU | Vitamin C: 17mg | Calcium: 70mg | Iron: 1mg

Looking for More?

You can find more easy and delicious recipes in our range of print and eBooks - shop the full collection here.

Gluten-Free Thermomix Lemon & Ricotta Cake

A dense and moist Gluten-Free Thermomix Lemon & Ricotta Cake made using just 6 ingredients!

Prepped in 5 minutes and ready to serve in under an hour... you're going to absolutely love this cake.

An overhead shot of a piece of almond topped cake.

There's no secret that sitting down to a quiet coffee and a piece of cake is an all-time favourite thing of mine to do!

This Gluten-Free Thermomix Lemon & Ricotta Cake takes just a few minutes to prepare and is simply delicious.

Just like our gluten-free brownies, this easy cake is completely free from gluten... a great dessert option that everyone can enjoy!

Why You're Going To Love This Recipe

This Gluten-Free Thermomix Lemon & Ricotta Cake is always popular!

  • Gluten - Free - whether you're on a gluten-free diet, or simply looking for a delicious cake, this is the perfect recipe!
  • 5 Minutes Prep Time -the Thermomix makes it SO easy to prepare this ricotta cake. From zesting the lemon peel to mixing the ingredients... it really is a dream machine!
  • Suitable For All Thermomix Models - you can make our Gluten-Free Thermomix Lemon & Ricotta Cake using any of the Thermomix models.
  • Versatile - serve this flourless lemon cake warm with cream or ice-cream for dessert, or at room temperature with a coffee for morning tea!
An overhead shot of a ricotta cake with almonds.

What You Need

Just 6 ingredients are required to make our Gluten-Free Thermomix Lemon & Ricotta Cake!

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

  • Lemon Zest - the Thermomix makes it SO easy to zest lemons! Simply use a vegetable peeler to remove the yellow skin from the lemons and place into the Thermomix bowl. Mix until finely grated.
  • Eggs - use large eggs (approximately 60g each) at room temperature.
  • Ricotta - use a soft ricotta cheese (such as Perfect Italiano brand)
  • Caster sugar - also known as superfine sugar. If you don't have caster sugar, you can use regular white sugar.
  • Almond meal - is the same as ground almonds. It is more course however, than almond flour. You can buy almond meal from the dried fruit/nuts section of the supermarket.
  • Flaked Almonds - for sprinkling over the top of the cake.
The ingredients for a Gluten-Free Thermomix Lemon & Ricotta Cake

Step By Step Instructions

Have your Gluten-Free Thermomix Lemon & Ricotta Cake prepped in just 5 minutes!

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

Step 1 - Zest The Lemon

Use a vegetable peeler to peel the yellow lemon skin.

Place it into the Thermomix bowl.

Lemon zest in a Thermomix.

Mix until finely grated.

TIP: Scrape down the sides of the bowl a couple of times to get the finest zest.

Grated lemon zest in a Thermomix.

Step 2 - Add The Remaining Ingredients

With the lemon zest still in the Thermomix bowl, add the ricotta, eggs, almond meal and caster sugar.

Eggs, ricotta and almond meal in a Thermomix.

Mix to combine.

Ricotta cake batter in a Thermomix.

Step 3 - Bake

Pour the cake batter into a prepared baking tin.

Sprinkle with flaked almonds and bake for 50-60 minutes or until a skewer inserted into the middle comes out clean.

Almond cake mixture in a cake tin.

Expert Tips

  • Almond meal is the same as ground almonds. It is more course however, than almond flour. You can buy almond meal from the dried fruit/nuts section of the supermarket.
  • Save time by using a vegetable peeler to remove the lemon zest from the lemon and then finely grate it in the Thermomix!
  • If you have a springform pan, that is the best option for this cake as it allows it to be easily removed from the tin. Alternatively, you can use a 20cm round cake tin that's been greased and lined.
  • Don't overcook the cake - it's meant to be moist and dense (a dessert-style cake).
  • If you notice that the almonds are browning too much, simply add a sheet of foil loosely over the top of the cake and continue cooking.
  • Test to see if the cake is cooked by inserting a skewer into the centre. It should come our clean or with a few moist crumbs on it.
  • Store the cake in an airtight container in the fridge for up to 3 days. Allow to come to room temperature before serving.
  • Freeze for up to 3 months. Allow to defrost in the fridge before serving.
A cake topped with flaked almonds.

FAQs

Can I make this recipe using a TM31?

Yes! This recipe is suitable for use in ALL models of the Thermomix - TM31, TM5 and TM6.

Is this a light and fluffy cake?

No! This is a moist, dense dessert-style cake. You can serve it warm with cream or ice-cream for dessert or at room temperature with coffee for morning tea.

How do I know when my cake is cooked?

Insert a skewer into the centre of the cake as the end of the cooking time nears. The cake is cooked when the skewer comes out clean or with a few moist crumbs on it.

A slice of dense lemon ricotta cake on a plate.

There's nothing easier (or more delicious!) than whipping up a simple cake in your Thermomix!

Here's a few more of our most popular Thermomix cake recipes:

A half-eaten piece of ricotta, lemon and almond cake.

OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

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

ThermoBliss complete set
An overhead shot of a piece of almond topped cake.
Print Recipe
4.83 from 17 votes

Thermomix Lemon & Ricotta Cake (Gluten-Free)

A dense and moist Gluten-Free Thermomix Lemon & Ricotta Cake made using just 6 ingredients!
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Cakes, Dessert
Cuisine: Western
Diet: Gluten Free
Servings: 12 serves
Calories: 240kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • Thermomix
  • Oven

Ingredients

  • 3 lemon zest from 3 lemons
  • 3 eggs
  • 400 g ricotta
  • 240 g almond meal
  • 165 g caster sugar
  • 20 g flaked almonds

Instructions

  • Grease and line the sides and bottom of a 20cm round cake tin with baking paper (a springform pan is best).
  • Preheat oven to 160 degrees celsius (150 degrees if using fan forced).
  • Use a vegetable peeler to peel off the yellow part of the lemons. Place the peeled lemon rind into the Thermomix bowl.
    Grate for 20 seconds, Speed 10, scraping down the bowl occasionally.
  • When you have a fine zest, add the eggs, ricotta, almond meal and caster sugar.
    Mix for 20 seconds, Speed 5 or until well combined.
  • Pour the mixture into the prepared tin.
    Sprinkle the flaked almonds over the top.
  • Bake for 50-60 minutes or until a skewer inserted into the middle comes out clean.
    TIP: don't overcook the cake - it's meant to be moist and dense.

Notes

RECIPE NOTES & TIPS
  • Almond meal is the same as ground almonds. It is more course however, than almond flour. You can buy almond meal from the dried fruit/nuts section of the supermarket.
  • Save time by using a vegetable peeler to remove the lemon zest from the lemon and then finely grate it in the Thermomix!
  • If you have a springform pan, that is the best option for this cake as it allows it to be easily removed from the tin. Alternatively, you can use a 20cm round cake tin that's been greased and lined.
  • Don't overcook the cake - it's meant to be moist and dense (a dessert-style cake).
  • If you notice that the almonds are browning too much, simply add a sheet of foil loosely over the top of the cake and continue cooking.
  • Test to see if the cake is cooked by inserting a skewer into the centre. It should come our clean or with a few moist crumbs on it.
  • Store the cake in an airtight container in the fridge for up to 3 days. Allow to come to room temperature before serving.
  • Freeze for up to 3 months. Allow to defrost in the fridge before serving.

Nutrition

Calories: 240kcal | Carbohydrates: 19g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 58mg | Sodium: 44mg | Potassium: 53mg | Fiber: 2g | Sugar: 15g | Vitamin A: 208IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 1mg

Thermomix Oreo Truffles

Our 3 ingredient Thermomix Oreo Truffles make a decadent bite-sized dessert!

Made using Oreo cookies, cream cheese and chocolate, these popular truffles are simply delicious.

Oreo crumbs on top of chocolate truffles.

If you haven't yet tried our Thermomix Oreo Truffles... run, don't walk!

They're THAT good!

Just like our peppermint cheesecake balls, Tim Tam truffles and Toblerone cheesecake balls, these Oreo truffles are both simple to make and completely decadent to eat!

They really are the ultimate dessert...

Why You're Going To Love This Recipe

Our Thermomix Oreo Truffles are as easy as 1.2.3!

  • 3 Ingredient Recipe - head to the supermarket and grab Oreos, chocolate and cream cheese... that's all you need!
  • No-Bake Dessert - there's zero need to turn the oven on with this simple chilled dessert.
  • Individual Portion Dessert - forget sharing! Everyone gets to enjoy their own individual bite-sized desserts.
  • Suitable For Use In All Thermomix Models - you can make this recipe in any of the Thermomix models.
Chocolate coated balls with a Oreo crumb.

What You Need

3 ingredients is all that's required to make our simple Thermomix Oreo Truffles!

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

The ingredients for oreo truffles.
  • Oreos - use original Oreos or chocolate filled Oreos.
  • Cream Cheese - use a block of full fat (not light or spreadable) cream cheese.
  • Chocolate - use milk, white or dark chocolate for melting.

Step By Step Instructions

It couldn't be easier to make no-bake Thermomix Oreo Truffles!

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

Let's get started...

Step 1 - Crush The Oreos

Place the Oreos into the Thermomix bowl and mix until fine crumbs remain.

Reserve 2 tablespoons of the crumbs for decorating.

Crushed oreos in a Thermomix.

Step 2 - Add The Cream Cheese

Add the cream cheese and mix until completely combined.

Chocolate cream cheese mixture in a Thermomix.

Step 3 - Chill The Mixture

Chill the mixture in the freezer for 30 minutes.

Step 4 - Roll Into Balls & Chill

Roll the mixture into balls and chill in the freezer for a further 30 minutes.

Rolled chocolate cream cheese balls.

Step 5 - Dip In Melted Chocolate & Decorate

Use two spoons to dip the truffles in the melted chocolate.

Allow any excess to drip off and place onto a baking paper lined tray.

Working quickly (before the chocolate sets), decorate with a little of the reserved Oreo crumbs (optional).

Store in the fridge until needed.

Chocolate coated truffles.

Expert Tips

Follow our tips for perfectly delicious Thermomix Oreo Truffles!

  • Use a block of full fat (not light or spreadable) cream cheese. Philly is my preferred brand.
  • You can use milk, white or dark melted chocolate to coat the balls.
  • Chilling time is required (not just recommended!). The mixture needs to be firm enough to roll into balls and hold their shape when dipped into the melted chocolate.
  • Store the cheesecake balls in an airtight container in the fridge for up 5 days.
  • Alternatively, you can freeze the truffles for up to 1 month.
A plate of oreo truffles.

FAQS

Can I use light or spreadable cream cheese?

For the best results, use a block of full fat Philly cream cheese. Light or spreadable cream cheese are not suitable as they do not set firm enough for truffles.

Can I use melted white chocolate to coat the truffles instead?

Yes! You can use any variety of melted chocolate you like.

Can I skip the chilling time?

No! The chilling time is required as the mixture needs to be firm enough to roll into balls and then coat in the melted chocolate.

A half eaten Oreo truffle.

If you love chocolate desserts, we think you'll love these recipes too!

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

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

Image of 13 ThermoBliss recipes books on a marble look background.
Oreo crumbs on top of chocolate truffles.
Print Recipe
4.67 from 6 votes

Thermomix Oreo Truffles

You won't be able to resist our Thermomix Oreo Truffles!
Prep Time20 minutes
Chilling Time1 hour
Total Time1 hour 20 minutes
Course: Desserts
Cuisine: Australian
Servings: 20 Truffles
Calories: 189kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • Thermomix

Ingredients

  • 300 g Oreo biscuits
  • 250 g cream cheese softened
  • 300 g chocolate melts dark, milk or white chocolate

Instructions

  • Place the Oreos into the Thermomix bowl and mix for 8 seconds, Speed 8, or until they resemble fine crumbs (set aside 2 tbs of crumbs to sprinkle on top).
  • Add the softened cream cheese and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat until well combined (scraping down the sides of the bowl occasionally).
  • Place the mixture into the freezer for 30 minutes.
  • Roll into 1 inch sized balls and place on a tray lined with baking paper.
  • Place the mixture back into the freezer for a further 30 minutes.
  • Place the chocolate into a clean Thermomix bowl and grate for 6 seconds, Speed 6. Melt for 3 minutes, 50 degrees, Speed 2.
  • Pour the melted chocolate into a small bowl.
  • Place the truffles into the bowl of melted chocolate (in batches) and use two forks to roll the truffles around until they are completely coated.
  • Remove truffles with the forks and allow any excess chocolate to drip off.
  • Place back onto the baking paper lined tray and decorate with the reserved Oreo crumbs.
  • Place into the fridge to set.

Notes

RECIPE NOTES & TIPS
  • Use a block of full fat (not light or spreadable) cream cheese. Philly is my preferred brand.
  • You can use milk, white or dark melted chocolate to coat the balls.
  • Chilling time is required (not just recommended!). The mixture needs to be firm enough to roll into balls and hold their shape when dipped into the melted chocolate.
  • Store the cheesecake balls in an airtight container in the fridge for up 5 days.
  • Alternatively, you can freeze the truffles for up to 1 month.

Nutrition

Calories: 189kcal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 100mg | Potassium: 95mg | Fiber: 1g | Sugar: 14g | Vitamin A: 168IU | Calcium: 19mg | Iron: 2mg

Thermomix Cheese and Bacon Cob Loaf Recipe

Our Thermomix Cheese and Bacon Cob Loaf recipe is perfect to make for your next special occasion! Made using seven base ingredients, this Cheesy Cob Loaf requires less than 15 minutes of prep time.

Cooked Bacon and Cheese Cob Loaf on a baking tray.

 

This Bacon and Cheese Cob Loaf is really easy to make in your Thermomix, and in no time at all you will be sitting down to enjoy the cheesy goodness of this Cob Loaf Dip.

You will love:

Quick to prepare - you can be putting this Bacon and Cheese Cob Loaf into the oven in under 15 minutes.

Simple ingredients - made with just SEVEN ingredients, you can't go wrong!

Perfect party food - this cob loaf is guaranteed to be a hit with your friends and family. As it requires little prep time, it's perfect to make when entertaining.

Close up of THermomix Bacon and Cheese Cob Loaf, piece of bread sticking out the top.

Ingredients

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

  • Cob Loaf
  • Cheese - we like to use a mixture of grated and cheddar cheese
  • Bacon
  • Spring onion
  • Cream Cheese
  • Sour Cream
  • Cream

Step by Step Instructions

A complete list of instructions can be found in the recipe card below.

Step 1. Grate the cheese and set aside until needed.

Grated cheese in a thermomix bowl.

Step 2. Place the spring onions and bacon into the Thermomix bowl and mix to combine.

Chopped spring onions and bacon in a thermomix bowl.

Step 3. Add a little oil and cook.

Cooked spring onion and bacon in a thermomix bowl.

Step 4. Add the remaining ingredients and mix until combined.

Combined cheese and bacon dip mixture.

Step 5. Carefully cut the top off the cob loaf and scoop out the middle. Set bread pieces until needed.

Hollowed out cob loaf on a baking tray.

Step 6. Add the bacon and cheese filling to the cob loaf. Cover with foil and place into the oven to bake.

Cob loaf dip ready to go into the oven on a baking tray.

Step 7. Remove the foil, add the bread pieces and continue to cook until the bread pieces brown and the dip has warmed through.

Step 8. Enjoy!

Cooked Bacon and Cheese Cob Loaf on a baking tray.

Recipe Hints and Tips

We recommend using short cut bacon for this recipe.

We also use a mixture of mozzarella and cheddar cheese, however you can use one or the other if you prefer.

The Bacon and Cheese dip can be made up to a day in advance, simply store in an airtight container in the fridge and sit at room temperature for 30 minutes before adding to the hollowed out cob loaf.

To speed up the cooking process, the bacon and cheese dip can be placed into a microwave safe bowl and heated.

This recipe is best enjoyed immediately, leftovers can be stored in the fridge for up to two days and then reheated in the oven/air fryer.

This recipe is not freezer friendly.

Frequently Asked Questions

What is a Cob Loaf?

A cob loaf is type of bread loaf which is shaped into a circle before being placed into the oven to bake.

What is in Cob Loaf?

Our Bacon and Cheese Cob Loaf is made using cream cheese, cream, sour cream, bacon, spring onions and cheese.

Adult holding a piece of toasted bread covered in bacon and cheese cob loaf dip.

You may also enjoy:

Looking for even more?

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

Complete set o 16 ThermoBliss recipe books.
Close up of THermomix Bacon and Cheese Cob Loaf, piece of bread sticking out the top.
Print Recipe
5 from 2 votes

Thermomix Bacon and Cheese Cob Loaf Recipe

Our famous Thermomix Bacon and Cheese Cob Loaf Recipe is always a favourite with family and friends.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Sides
Cuisine: Australian
Servings: 6 people
Calories: 565kcal
Author: Lucy & Lauren
Cost: $15

Equipment

  • 1 x Baking Tray

Ingredients

  • 275 grams cream cheese softened
  • 170 grams cream
  • 180 grams sour cream
  • 100 grams Mozzarella Cheese cut into 3cm cubes
  • 70 grams Cheddar Cheese cut into 3cm cubes
  • 2 spring onions
  • 100 grams short cut bacon
  • salt and pepper to taste
  • 1 Cob Loaf

Instructions

  • Line a tray with baking paper and preheat your oven to 190 degrees celsius (fan-forced).
  • Place the cheese into Thermomix bowl and mix for 8 seconds, Speed 8 to grate. Set aside until needed.
  • Cut a circle on top of your Cobb Loaf and carefully remove the ‘lid’. Scoop out the soft bread inside the Cobb Loaf and set aside.
  • Place the bacon and spring onions into your Thermomix bowl and chop for 3 seconds on speed 6.
  • Add 20g of olive oil and cook for 3 minutes, 100 degrees, Speed 1 REVERSE.
  • Add the cream cheese, cream, sour cream, grated cheeses, along with salt and pepper and combine for 20 seconds on Speed 3 REVERSE.
  • Spoon the dip mixture into the hollowed Cob Loaf and put the lid back on. Cover the top of the Cobb Loaf with foil and place it onto the prepared baking tray and into the oven to bake for 40 minutes.
  • After 40 minutes, remove the foil and add the bread pieces to the tray. Bake for a further 10 – 15 minutes or until the bread pieces turn golden brown.
  • Serve immediately.

Notes

We recommend using short cut bacon for this recipe.
We also use a mixture of mozzarella and cheddar cheese, however you can use one or the other if you prefer.
The Bacon and Cheese dip can be made up to a day in advance, simply store in an airtight container in the fridge and sit at room temperature for 30 minutes before adding to the hollowed out cob loaf.
To speed up the cooking process, the bacon and cheese dip can be placed into a microwave safe bowl and heated.
This recipe is best enjoyed immediately, leftovers can be stored in the fridge for up to two days and then reheated in the oven/air fryer.
This recipe is not freezer friendly.

Nutrition

Calories: 565kcal | Carbohydrates: 6g | Protein: 11g | Fat: 56g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 137mg | Sodium: 368mg | Potassium: 158mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 1488IU | Vitamin C: 1mg | Calcium: 263mg | Iron: 0.3mg

Thermomix Chicken, Avocado & Pumpkin Risotto

Our creamy Thermomix Chicken, Avocado & Pumpkin Risotto is simple and delicious! Have it on the table in 40 minutes!

A plate of risotto with a gold fork.

This is one of the oldest risotto recipes on ThermoBliss and it's popularity has certainly stood the test of time!

Think... a creamy pumpkin risotto with chunks of tender chicken and pops of fresh avocado with plenty of parmesan cheese.

Perfect for a simple family dinner (it's always a hit with the kids!).

Just like our seafood risotto, tomato and bacon risotto and our chicken leek and sweetcorn risotto, this classic recipe is sure to impress!

Why You're Going To Love This Recipe

This Thermomix Chicken, Avocado & Pumpkin Risotto is always a favourite with the family!

  • Perfect For Fussy Eaters - this mild risotto is always a hit with the kids... even the fussiest of toddlers!
  • Freezer-Friendly - freeze any leftovers for up to 2 months.
  • Suitable For All Thermomix Models - this risotto can be made in any version of the Thermomix.
  • Versatile - mix things up with this basic risotto... try stirring through baby spinach, add some chopped sun-dried tomatoes, or peas.
A fork with chicken, avocado and pumpkin risotto.

What You Need

This flavour-packed risotto is full of delicious, fresh ingredients!

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

The ingredient for Thermomix Chicken, Avocado & Pumpkin Risotto.
  • Parmesan Cheese - use a block of mild parmesan cheese. Finely grate and set aside.
  • Pumpkin - use butternut or jap pumpkin and bake in the oven until soft.
  • Onion - use a brown onion.
  • Garlic - use fresh garlic or minced jarred garlic.
  • Olive Oil
  • Arborio Rice - it's important to use arborio rice when making risotto due to it's creaminess.
  • Wine - use a dry white wine like a sav blanc, pinot grigio etc. Alternatively, you can omit the wine if you prefer.
  • Chicken - use chicken breast or substitute with chicken thighs. Chop into small cubes to allow for quick cooking.
  • Vegetable Stock Liquid - use store-bought liquid vegetable stock or use homemade stock with water.
  • Avocado - use a ripe avocado chopped into chunks.

Step By Step Instructions

It's SO easy to make our Thermomix Chicken, Avocado & Pumpkin Risotto!

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

Step 1 - Roast The Pumpkin

Roast the pumpkin in a preheated oven for 20 minutes or until soft.

Set aside in the ThermoServer.

Roasted pumpkin in a ThermoServer.

Step 2 - Grate The Parmesan

Finely grate the parmesan cheese and set aside.

Wash and dry the bowl.

Grated parmesan in a Thermomix.

Step 3 - Saute

Chop the onion and garlic.

Add the olive oil and saute until soft and fragrant.

Chopped onion in a Thermomix.

Step 4 - Add The Rice & Wine

Cook the rice and wine for 2 minutes.

Rice in a Thermomix.

Step 5 - Cook The Risotto

Add the chicken pieces and liquid vegetable stock.

Liquid in a Thermomix.

Cook for 18 minutes. Check that the chicken is piping hot and cooked through.

Creamy risotto in a Thermomix.

Step 6 - Allow The Risotto To Rest

Pour the creamy risotto over the top of the pumpkin in the ThermoServer.

Add the grated parmesan cheese.

Stir the risotto until the pumpkin starts to break down and becomes part of the creamy risotto.

Cover and leave to rest for 10 minutes.

Parmesan cheese on top of creamy risotto.

Just before serving, stir through the avocado chunks and serve with extra parmesan cheese.

Chunks of avocado on top of a pumpkin risotto.

Expert Tips

Follow our simple tips for the perfect Thermomix Chicken, Avocado & Pumpkin Risotto:

  • Do NOT rinse the arborio rice - unlike other varieties of rice, it's important NOT to rinse risotto rice. Rinsing the rice will remove the starch which we don't want to do as that's what makes the risotto creamy!
  • Use arborio rice - it's important to use arborio rice (not other rice varieties) when making risotto.
  • Cook the pumpkin until it's very soft - this ensures that the pumpkin breaks up when it's stirred through the risotto and becomes part of the creamy sauce.
  • Do not add the avocado chunks until just before serving - this ensures the best texture.
  • Remove the MC - and use the splatter guard or rice basket over the MC hole to catch any splatters (this is important for safety reasons when cooking at high temperatures).
  • Store leftovers in an airtight container in the fridge for up to 2 days or freeze for up to 2 months.
A plate full of risotto.

FAQs

Do I need to use the Butterfly attachment when cooking this risotto?

No, this recipe does not require the Butterfly attachment to be used.

How do I cook the pumpkin?

Preheat oven to 200 degrees celsius (fan forced). Place the chopped pumpkin onto a baking tray, season with salt and pepper and drizzle with a little olive oil.
Bake for 20 minutes or until just tender. Alternatively, you can use leftover roasted pumpkin.

Why do I need to remove the MC?

When cooking at very high temperatures, the MC needs to be removed as the steam builds up and needs to escape. Remove the MC but place the splatter guard or the rice basket over the MC hole to catch any splatters, while allowing the steam to escape.

A fork with chicken, avocado and pumpkin risotto.

We LOVE making risottos using the Thermomix!

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

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

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

Complete set o 16 ThermoBliss recipe books.
A plate of risotto with a gold fork.
Print Recipe
4.89 from 9 votes

Thermomix Chicken, Avocado & Pumpkin Risotto

Our Thermomix Chicken, Avocado & Pumpkin Risotto is a classic favourite. Perfect for the whole family!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Australian
Servings: 4 serves
Calories: 729kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • Thermomix

Ingredients

  • 90 g parmesan cheese plus extra to serve
  • 500 g pumpkin cubed (with the skin removed)
  • 1 onion halved
  • 2 teaspoon minced garlic
  • 50 g olive oil
  • 320 g arborio rice
  • 100 g white wine
  • 300 g chicken breast cut into 2cm cubes
  • 800 g liquid vegetable stock
  • 1 avocado diced

Instructions

  • Preheat oven to 200 degrees celsius (fan forced).
  • Place the chopped pumpkin onto a baking tray, season with salt and pepper and drizzle with a little olive oil.
    Bake for 20 minutes or until just tender.
    Place the pumpkin into the Thermoserver.
  • Meanwhile, place the parmesan cheese into the Thermomix bowl - grate for 10 seconds, Speed 8.
    Set aside and wash/dry the bowl.
  • Place the garlic and onion into the Thermomix bowl and chop for 6 seconds, Speed 5.
  • Add the olive oil and sauté for 2 minutes, 100 degrees, Speed 1, Reverse (MC off - but with the splatter guard/rice basket in place).
  • Add rice and wine and sauté for 2 minutes, 100 degrees, Speed 1, Reverse (MC off - but with the splatter guard/rice basket in place).
  • Add chicken and vegetable stock liquid and cook for 18 minutes, 100C, Speed 1, Reverse (MC off - but with the splatter guard/rice basket in place). Check that the chicken is piping hot and cooked through.
  • Pour the risotto over top of the pumpkin in the ThermoServer.
  • Add the parmesan cheese and stir until well combined.
  • Place the lid onto the Thermoserver and leave for 10 minutes.
  • Stir through the chopped avocado.
  • Serve with the extra parmesan cheese.

Notes

RECIPE NOTES & TIPS
  • Do NOT rinse the arborio rice - unlike other varieties of rice, it's important NOT to rinse risotto rice. Rinsing the rice will remove the starch which we don't want to do as that's what makes the risotto creamy!
  • Use arborio rice - it's important to use arborio rice (not other rice varieties) when making risotto.
  • Cook the pumpkin until it's very soft - this ensures that the pumpkin breaks up when it's stirred through the risotto and becomes part of the creamy sauce.
  • Do not add the avocado chunks until just before serving - this ensures the best texture.
  • Remove the MC - and use the splatter guard or rice basket over the MC hole to catch any splatters (this is important for safety reasons when cooking at high temperatures).
  • Store leftovers in an airtight container in the fridge for up to 2 days or freeze for up to 2 months.

Nutrition

Calories: 729kcal | Carbohydrates: 83g | Protein: 32g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 1256mg | Potassium: 1096mg | Fiber: 7g | Sugar: 7g | Vitamin A: 11340IU | Vitamin C: 20mg | Calcium: 318mg | Iron: 5mg

The Best Thermomix Slice Recipes

It is no secret that we love a good slice recipe and here you will find our collection of our favourite and the BEST Thermomix Slice recipes.

Our recipes are so simple to make and take no time at all to prepare.

All of our recipes in this collection are suitable for use in all Thermomix models.

To access the full recipe, simply click on any of the links below.

Three Ingredient Rice Bubble Bars

Made with only THREE ingredients, these delicious Rice Bubble Bars make a simple and delicious treat everyone will love.

Three Ingredient Rice Bubble Bars

Our 3 ingredient Thermomix Rice Bubble Bars taste just like store-bought LCM bars! Made from rice bubbles, marshmallows and butter and prepped in just 15 minutes... don't forget to add sprinkles for a fun (and kid-approved touch!).
Three Ingredient Rice Bubble Bars Recipe
Sprinkles on top of rice krispie slice.

Thermomix Malteser Slice

One of the most popular recipes on the blog is this Thermomix Malteser Slice, filled with chocolate and yummy Maltesers - what's not to love?

This slice can be made a few days in advance, making it perfect for entertaining.

Thermomix Malteser Slice

Our famous Thermomix Malteser Slice recipe takes just 10 minutes to prepare! Completely no-bake... simply let the Thermomix do all of the hard work for you! From crushing to melting, mixing and more!
Thermomix Malteser Slice Recipe
Maltesers on top of a white chocolate topped slice.

Thermomix Peppermint Crisp Fudge

The perfect after dinner mint or gift for friends and family. This fudge has just the right combination of mint and chocolate, you will love it!

Thermomix Peppermint Crisp Fudge

Our Thermomix Peppermint Crisp Fudge is the perfect homemade gift for family and friends. The easiest and best fudge recipe!
Thermomix Peppermint Crisp Fudge Recipe
Pieces of Thermomix Peppermint Crisp Fudge on a plate.

Licorice Allsort Slice

If it's a classic slice recipe that you are after, this no bake slice is for you. Made with just a few simple ingredients and topped with milk chocolate, you won't be able to resist a piece (or two) of this slice.

Thermomix Licorice Allsort Slice

This classic Thermomix Licorice Allsort Slice takes just 10 minutes to prepare!
Thermomix Licorice Allsort Slice Recipe
three pieces of Licorice Assort Slice stacked. Licorice all sort pieces next to it.

Thermomix Jam and Coconut Slice

Another classic recipe, this baked Jam and Coconut Slice is just like the one your Nan used to make.

Although we use raspberry jam for the filling, you can substitute this with strawberry, apricot or mixed berry if you prefer.

Lemon Crumble Slice

This really is the ultimate Lemon Slice recipe!

With a delicious Lemon Curd centre and topped with crumble, you are going to LOVE this recipe.

Thermomix Lemon Crumble Slice

Our most popular Thermomix Lemon Crumble Slice is simply the best! Creamy lemon filling sandwiched between crunchy oat crumble!
Thermomix Lemon Crumble Slice Recipe
A piece of crumble slice with a lemon filling.

Thermomix WeetBix Slice

Everyone loves this Thermomix Weet-Bix Slice recipe and it really is the BEST way to use up those last few Weet-Bix Bars.

This delicious slice is perfect for lunchboxes and best of all it is freezer friendly too.

Thermomix Weet-Bix Slice

Our Thermomix Weet-Bix Slice is a family favourite! It's perfect for the kids lunch boxes too.
Thermomix Weet-Bix Slice Recipe
Pieces of chocolate slice with sprinkles on top.

ANZAC Slice

Our popular Thermomix ANZAC Slice recipe really is the best, it can be prepared in less than 15 minutes and ready to enjoy from start to finish in under one hour.

Thermomix Anzac Slice

Our classic Thermomix Anzac Slice takes less than 10 minutes to prepare, is made with simple ingredients and can be ready to enjoy in under 45 minutes!
Thermomix Anzac Slice Recipe
Anzac Slice cut into 16 pieces. Sitting on a sheet of baking paper on top of a blue striped tea towel.

Thermomix Honey Almond Slice

You won't be able to resist this delicious Thermomix Honey and Almond Slice! It takes not time to prepare and makes a yummy snack.

Thermomix Honey Almond Slice

A sweet and crunchy double layered Thermomix Honey Almond Slice recipe! It takes just 10 minutes to prepare and will be ready in just over 30 minutes.
Thermomix Honey Almond Slice Recipe
Crunchy honey almond slice.

Jelly Slice Recipe

Our famous Jelly Slice recipe really is the best!

With three layers of delicious sweetness, one piece is never enough.

Easy Thermomix Jelly Slice

Our famous and super easy Thermomix Jelly Slice recipe is simply the BEST! A classic no-bake slice that everyone loves!
Easy Thermomix Jelly Slice Recipe
Pieces of strawberry jelly slice.

Mars Bar Slice

Mars Bar Slice was always one of favourite sweet treats when I was growing up and I would ALWAYS select it whenever it was on a party table!

Mars Bar Slice

With 10 minutes prep time and just five ingredients, you are going to LOVE our Thermomix Mars Bar Slice recipe!
Mars Bar Slice Recipe
Two pieces Mars Bar Slice sitting on top of each other.

Thermomix Passionfruit Slice

Sweet, creamy and delicious. Our Thermomix Passionfruit Slice recipe ticks all of the boxes.

Thermomix Passionfruit Slice

Our old fashioned Thermomix Passionfruit Slice has a crunchy base topped with a sweet and creamy passionfruit layer.
Thermomix Passionfruit Slice Recipe
Pieces of creamy passionfruit slice.

Easy Thermomix Caramello Slice

Looking for a 'cheat' version of Caramel Slice?

Our Thermomix Caramello Slice recipe takes 10 minutes to prepare and is guaranteed to satisfy the biggest sweet tooth!

Thermomix Caramello Slice

Our super easy no-bake Thermomix Caramello Slice is made using just 6 ingredients and takes only 10 minutes to prepare!
Thermomix Caramello Slice Recipe
An overhead shot of a Cadbury Caramello slice.

Thermomix Coconut Ice

This classic slice couldn't be easier to make in a Thermomix! It's the perfect treat for your next party or cake stall.

Thermomix Coconut Ice

Made with just FIVE ingredients, our Thermomix Coconut Ice recipe is a simple no-bake recipe that takes less than 10 minutes to prepare.
Thermomix Coconut Ice Recipe
A cake stand topped with coconut ice.

Thermomix Caramel Nut Slice

The combination of Carmel and Nuts makes this slice irresistible!

Thermomix Caramel Nut Slice

A super easy Thermomix Caramel Nut Slice with a 'cheat's' caramel layer!
Thermomix Caramel Nut Slice Recipe
A cake stand with nut caramel slice.

Looking for More?

You can find even more delicious and simple slice recipes in our Slices and Cookies and Slices cookbooks. Shop the full range of print and eBooks here.

ThermoBliss complete set

10 Tips For Cleaning Your Thermomix

Urgh... as much as I love my Thermomix, I do NOT love cleaning it. It's kinda a bit of a pain in the bum to take it all apart to wash it - but unfortunately, it's just one of those things that has got to be done! Thankfully, there are a few quick and easy cleaning tips that will have your Thermie looking brand new again..

Thermomix Cleaning Tips

1. Get rid of odours

Add 2 teaspoon bi-carb soda, 1 litre of water and ¼ cup lemon juice to the TM bowl. Heat for 10-15 minutes on Varoma, Speed 3.

 

2. Get rid of brown marks on the bottom of the bowl

Yep we all know the marks you get when you've cooked something a little high or for a little too long. Well, you can kiss goodbye to those marks by mixing together a paste of bi-carb soda and water and spread over the base of the bowl. Leave for 5-10 minutes and then give it a scrub.

 

3. Easy washing

Every time I'm finished using the Thermomix, I add a little squirt of dishwashing liquid and half fill the bowl with water. Pulse on Turbo a few times until the bowl is clean. Then all it will need is a quick little rinse. Easy peasy!

 

4. A really 'good' clean

Sometimes your Thermie needs more than just a quick little rinse. For a more thorough clean, add 750g water, 250g vinegar and 2tbs bi-carb soda. Heat for 10-15 minutes on Varoma, Speed 3-4.

 

5. Remove burnt or 'stuck on' foods

Place a lemon cut in half into the TM bowl. Chop on Speed 9 for 10 seconds. Scrape down the sides of the bowl. Add 400g of water and heat for 10-15 minutes on Varoma, Speed 3-4. Rinse and wipe.

 

6. Clean your blades

It might sound strange, but egg shells are the perfect thing to use to clean your Thermie blades. Add enough water to cover the blades and then toss in any empty egg shells you have. Press Turbo 15-20 times. Rinse and wipe. This is the perfect clean to do just after you've finished making a cake and you have empty egg shells laying around.

 

7.  In between the blades

Urgh we all know how hard it is to clean between the blades. Make it super easy by using a toothbrush! Yep, the little bristles will get into all the teeny spots and clean it perfectly.

 

8. Pop it in the dishwasher

Don't forget that your bowls, blades, lids, Varoma, spatula, basket and measuring cups can go in your dishwasher! Just don't pop your recipe chip or the white motor base in there!

 

9. Drying your bowl

This is a neat little trick I only learnt recently. To dry your bowl, simply pop a tea towel into the TM bowl and mix on Reverse Speed 2 for 15 seconds. How easy is that!

 

10. Remove smells from your lid

To get rid of any odours on your TM lid, simply make a thick paste with bi-carb soda and water and spread of the inside of the lid. Leave for 15 minutes and then rinse well.

 

What other Thermomix cleaning hints and tips can you share with us?

Thermomix Sweet Shortcrust Pastry | Egg Free

There's nothing easier than making pastry in your Thermomix! It really is just a matter of popping everything in and leaving it to do it's magic. The Everyday Cookbook has a great recipe for sweet shortcrust pastry - however, it requires egg yolks... and of course, there are many people who can't eat eggs.

Sweet Shortcrust Pastry on a blue and white checkered towel

Why you will love this recipe:

So this is a good old fashioned sweet shortcrust pastry recipe that came from a very old (and yellowed) cookbook. It's an absolute classic and requires only very basic ingredients (which means one less trip to the supermarket).

  • Simple ingredients - you will only need three ingredients (plus water) to make this sweet shortcrust pastry.
  • Egg Free!
  • Budget friendly.
  • Freezer friendly - you can store both the cooked and uncooked pastry in the freezer.
  • Versatile - this pastry is perfect for desserts, tarts and more!

Ingredients

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

To make this sweet shortcrust pastry, you will need:

  • Plain Flour - also known as all purpose flour
  • Butter - chilled from the fridge is best
  • Caster Sugar - also known as superfine sugar
  • Water.
process image of sweet shortcrust pastry

How to Make Sweet Shortcrust Pastry in a Thermomix:

  1. Combine the dry ingredients in your Thermomix bowl and mix until they resemble the texture of breadcrumbs.
process image of Sweet Shortcrust Pastry on a blue and white checkered towel

2. Add the water and mix using the kneading function until the dough begins to come together.

Process image of Sweet Shortcrust Pastry on a blue and white checkered towel

3. Turn out onto your bench and lightly knead with your hands to form a ball.

4. Cover with cling wrap and place into the fridge to chill for 30 minutes.

Sweet shortcrust pastry wrapped in cling wrap

5. Roll out the dough and place into the tin. Blind bake until lightly golden and then add your filling.

Thermomix Sweet Shortcrust Pastry

Tips for Making Thermomix Sweet Shortcrust Pastry:

  • This recipe works best with butter which is straight from the fridge and has been cut into pieces.
  • This Sweet Shortcrust Pastry is the perfect thing to use for your desserts, pies, tarts and more. 
  • You can add a milk wash to your pastry before cooking and then sprinkle over a bit of raw sugar - it just gives it the most delicious crunch.
  • If making in a warm climate you may need to keep it in the fridge for longer than 30 minutes to firm.
  • Both the raw and cooked pastry is freezer friendly. 

More Easy Thermomix Recipes:

Print Recipe
4.87 from 22 votes

Thermomix Sweet Shortcrust Pastry

Easy Thermomix Sweet Shortcrust Pastry! This Thermomix Sweet Shortcrust Pastry is the perfect thing to use for your desserts, pies, tarts and more.
Prep Time5 minutes
Cook Time20 minutes
Chilling Time30 minutes
Total Time55 minutes
Course: Basics
Cuisine: Australian
Servings: 10 people
Calories: 234kcal
Author: Lucy & Lauren

Equipment

  • Thermomix
  • Rolling Pin

Ingredients

  • 300 grams plain flour
  • 45 grams caster sugar
  • 150 grams butter (cold and chopped)
  • 40 grams icy cold water

Instructions

  • Place the flour, sugar and butter into the Thermomix bowl and mix for 10 seconds on Speed 6 (or until it resembles fine breadcrumbs).
  • Add the iced water and mix for 1 minute using the kneading function
  • Knead the dough into a ball on a lightly floured surface.
  • Wrap in plastic wrap and pop it into the fridge for at least 30 minutes.
  • When you're ready to use your dough, roll it out on a lightly floured surface with a rolling pin until it is 3mm thick.
  • If you're making a pie or dessert that has both a pastry bottom and top, it's best to divide your dough into 2 and roll them out separately.
  • Bake the pastry in an oven preheated to 180 degrees celsius (fan-forced) for approximately 20 minutes or until lightly golden and crispy.
  • Please note that if you're not adding the pie/dessert filling immediately, place a sheet of baking paper over the bottom of the pastry and fill with baking weights or rice (uncooked) before placing into the oven. Remove the weights halfway through the baking time.

Notes

  • This recipe works best with butter which is straight from the fridge and has been cut into pieces.
  • This Sweet Shortcrust Pastry is the perfect thing to use for your desserts, pies, tarts and more. 
  • You can add a milk wash to your pastry before cooking and then sprinkle over a bit of raw sugar - it just gives it the most delicious crunch.
  • If making in a warm climate you may need to keep it in the fridge for longer than 30 minutes to firm.
  • Both the raw and cooked pastry is freezer friendly. 

Nutrition

Calories: 234kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 108mg | Potassium: 36mg | Fiber: 1g | Sugar: 5g | Vitamin A: 375IU | Calcium: 8mg | Iron: 1mg

Looking for even more?

Why not check out our books and eBooks? You can shop the full range here.

Front Cover of 11 ThermoBliss Books

Thermomix Pizza Dough

Our simple Thermomix pizza dough recipe is always popular and makes a great option for Friday night 'fake-away'. Create a masterpiece with your favourite toppings.

A pizza topped with cheese, bacon and pineapple.

It's very rare for a Friday night to go by where we don't make our own pizzas. They're so simple and delicious... especially when using our fool-proof Thermomix pizza dough recipe!

Top the bases with all your favourite ingredients, bake and then enjoy while watching a movie!

Looking for more 'fake-away' style dinners?

We've got you sorted!

Try our Japanese Chicken Curry, Mexican Beef Bowls or Gozlemes for easy and delicious weekend dinners.

Why You're Going To Love This Recipe

You're going to LOVE our Thermomix pizza dough recipe!

  • Super Easy - You won't believe how incredibly easy it is to make pizza dough using the Thermomix! Let it do all of the mixing and kneading for you.
  • Versatile - Assemble your pizza dough with ALL your favourite toppings!
  • Prep Ahead Of Time - you can make the pizza dough a day ahead of time and keep stored in airtight bags in the fridge. Alternatively, freeze pizza dough, allow it to defrost and then bake.
  • Money Saver - we very rarely buy takeaway pizza anymore... homemade is SO much cheaper and tastier.
An overhead shot of a slice of pizza.

What You Need

Making your own homemade pizzas will save you an absolute fortune on takeaway! Here's what you need to make our Thermomix pizza dough....

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

The ingredients for pizza dough.
  • dried instant yeast - you can buy sachets or containers of dried instant yeast at the supermarket. I prefer the sachets as they stay fresher. However, if using a container of yeast, store it in the fridge once opened
  • warm water 
  • olive oil - use a good quality extra virgin olive oil
  • raw sugar - or caster sugar
  • bakers flour or plain flour - Baker's flour, Tipo 00 flour or bread flour works best, however, plain flour can also be used.
  • pinch of salt

Step By Step Instructions

It takes just a few minutes to make our Thermomix pizza dough!

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

Step 1 - Activate The Yeast

Place the yeast and warm water into the Thermomix bowl and mix for 1 minute.

Yeast liquid in a Thermomix.

Step 2 - Add The Remaining Ingredients & Mix

Add the sugar, flour, olive oil and salt to the bowl.

Flour and oil in a Thermomix.

Mix until combined.

Pizza dough in a Thermomix.

Knead for 2 minutes.

Dough in a Thermomix.

Step 3 - Allow The Dough To Rise

Place the dough into a lightly greased ThermoServer or bowl.

Cover and leave in a warm spot to rise.

Note: This is how the dough will look before proving.

Dough in a ThermoServer.

And this is how it will look once it's risen....

Risen pizza dough in a ThermoServer.

Expert Tips

  • allow adequate time for the pizza dough to rise (see recipe below)
  • ensure your pizza dough has a warm, still place to rise (in a warm ThermoServer is a great option)
  • check that your yeast is in date
  • use Bakers flour or 00 flour if possible
  • pizza bases can be prepped ahead of time, par-baked and then frozen. Allow to defrost at room temperature before adding your toppings and cooking.
  • Leftover pizza can be stored in the fridge, reheated and consumed within 24 hours.
A pizza topped with cheese, bacon and pineapple.

Need some inspiration for what to add to your pizza bases?

Here's a few of our most popular toppings:

  • Italian Sausage, Tomato & Basil Pizza
  • mozzarella and salami
  • prosciutto, bocconcini, tomato and rocket
  • egg, cheese, pineapple and bacon
  • ham and pineapple
  • BBQ sauce, bacon, beef mince and cheese
  • prawns, rocket, capsicum and chilli
  • caramelized onion, feta and pumpkin
  • BBQ sauce, chicken, red onion and cheese
  • potato and rosemary
  • garlic and cheese

FAQs

Can I double this recipe?

Yes! As long as your ingredients don't exceed the MAX line. If doubling, you will need to mix and knead the dough for longer.

How many pizza bases does this recipe make?

2 large pizzas or 4 medium pizzas.

A Slice of Hawaiian pizza.

If your family loves Italian-inspired dishes as much as mine does, try these simple recipes:

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

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

Complete set o 16 ThermoBliss recipe books.
A homemade pizza topped with pineapple, cheese and bacon.
Print Recipe
4.88 from 50 votes

Thermomix Pizza Dough

Our simple Thermomix pizza dough is always a hit with the family and makes a great option for Friday night 'fake-away'. Create a masterpiece with your favourite toppings.
Prep Time10 minutes
Cook Time15 minutes
Proving time30 minutes
Total Time55 minutes
Course: Dinner
Cuisine: Italian
Servings: 8 serves
Calories: 1815kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix

Ingredients

  • 30 g olive oil
  • 220 g warm water (you may need a little more!)
  • 1 teaspoon raw sugar
  • 2 teaspoon dried instant yeast
  • 400 g bakers flour or plain flour
  • pinch of salt

Instructions

  • Heat the yeast and water for 1 minute on 37 degrees, Speed 1.
  • Add all of the other ingredients and mix for 6 seconds on Speed 6.
  • Knead for 2 minutes.
  • Place into a lightly greased Thermoserver (or bowl) and place into a warm spot for 30 minutes or until doubled in size). If using a bowl, make sure you cover it with a tea towel to keep the heat in.
  • Roll out to make 2 large pizzas (or 4 medium pizzas).
  • Place the dough onto the tray.
  • Add your favourite toppings.
  • Cook in an oven preheated to 200 degrees for 15 minutes or until the base is crispy.

Notes

NOTES
Allow adequate time for the pizza dough to rise.
Ensure your pizza has a warm draught-free place to rise (in a warm ThermoServer is a great option).
Check that your yeast is in date.
Use Bakers flour or 00 flour if possible.
Pizza bases can be prepped ahead of time, par-baked and then frozen. Allow to defrost at room temperature before adding your toppings and cooking.

Nutrition

Calories: 1815kcal | Carbohydrates: 319g | Protein: 51g | Fat: 36g | Saturated Fat: 5g | Sodium: 32mg | Potassium: 657mg | Fiber: 17g | Sugar: 5g | Calcium: 60mg | Iron: 19mg

How to Cook a Whole Chicken in the Thermomix

Follow our simple step-by-step guide and learn how to cook a whole chicken in the Thermomix! You won't believe how easy it is!

A picture of a whole chicken in a Thermomix.

Are you looking for:

  • the MOISTEST chicken ever!
  • a completely hands-off recipe
  • an easier (and cleaner!) way to cook a whole chicken

.... then you've come to the right place!

Let us guide you on how to cook a whole chicken in your Thermomix!

Enjoy it with roast vegetables for a simple family dinner, or add it to salads, wraps, sandwiches and more!

Why You're Going To Love This Recipe

Once you've steamed a whole chicken, you'll never go back to cooking it in your oven!

  • The MOISTEST chicken you'll ever eat! - honestly... you won't believe how incredibly moist, tender and fall-apart your chicken is after it's been steamed in the Thermomix.
  • Steaming method - because the chicken is cooked by being steamed with liquid the entire cooking time... it is SO moist! Kiss good-bye to dry, chewy chicken.
  • Hands-off cooking - I love this recipe because I can literally set and forget! I don't have to check on it in the oven and rotate... I just let the Thermie do it's thing!
  • Minimal cleaning - I flat refuse to cook roast chickens in my oven anymore... because there's SO much mess! Cooking a whole chicken in the Thermomix requires virtually no cleaning... just your usual light washing up.
  • Versatile - serve this with roast veggies for a tasty family meal or shred it for creamy chicken sandwiches, use it in soup or add to your favourite salad.
Chicken pieces on a plate.

What You Need

Essentially all you need to cook a whole chicken in the Thermomix is a chicken and water.... but we've got some ideas to make it extra tasty!

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

The ingredients for lemon herb chicken.
  • Whole Chicken - the cooking time will depend on the weight of the chicken you have. You can buy a plain (unseasoned) chicken and follow our recipe ideas or you can buy a pre-seasoned chicken and get straight into the cooking!
  • Herbs & Spices - this is completely up to you and your taste preferences! We have included the herbs and spices (plus lemon) that we use in our Thermomix Lemon Herb Chicken recipe, but you can use absolutely any herbs and spices you like!
  • Butter - we recommend mixing your chosen herbs and spices with softened butter than can be made into a paste and spread over the top of the chicken before cooking.

Step By Step Instructions

Wondering how to cook a whole chicken in the Thermomix? Let us show you how easy it is!

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

Step 1 - Make The Herbs & Spices Paste

Choose your favourite herbs and spices (or follow our recipe) and mix it together with softened butter.

A bowl filled with a paprika herb paste.

Step 2 - Prepare The Thermomix & Chicken

Fill the Thermomix to approximately ¾ full with water.

A Thermomix filled with water.

Place the chicken into the Varoma bowl and secure it in place on top of your machine.

A raw chicken in a Thermomix bowl.

Spread the herbs and spices butter over the top of the chicken (breast-side facing up).

Paprika herb paste on a raw chicken.

Place the Varoma lid on.

Step 3 - Cook

Cook the chicken on Varoma temperature for 30 minutes per 500g.

Important: Please note that the cooking time will depend on the weight of your chicken. The internal temperature of the thickest part of the chicken should reach 76-78 degrees celsius.

A cooked chicken with lemon herb seasoning.

Expert Tips

Follow our tips for a perfectly cooked Thermomix chicken!

  • mix and match with your favourite herbs and spices! We have recommended the ones that we use in our lemon herb chicken recipe... but use any that you like!
  • depending on the size of your chicken, you may find that you're able to place the Varoma tray on top the bowl. If so, you can steam your favourite vegetables in the last 20-30 minutes of cooking (cooking time will depend on the vegetables used).
  • Cooking time - As a general rule, cook the chicken for 30 minutes per 500g (so a 1.5kg chicken would take 90 minutes to cook, a 1.75kg chicken would take 1 hr and 45 mins to cook).
  • Temperature - The internal temperature of the thickest part of the chicken should reach 76-78 degrees celsius. The chicken will be piping hot throughout and the juices will run clear.
  • Storing - store leftover cooked chicken in an airtight container in the fridge for up to 2 days.
  • Freezing - leftover chicken (once completely cooled in the fridge) can be frozen for up to 1 month. Allow to defrost in the fridge before reheating thoroughly.
Tender chicken meat on a plate.

FAQs

Can I use a whole chicken that already has seasoning on it?

Yes of course! Simply ignore and seasoning steps in the recipe card and start cooking!

Can I use different herbs and spices for my seasoning?

Of course! Get as creative as you like!

What is the Varoma?

The Varoma is a steaming attachment that is sold with every Thermomix machine. It comes with 3 pieces - a bowl, tray and lid. The Varoma sits on top of the lid of the Thermomix (once the MC has been removed).

Now that you've got beautifully moist chicken... let's put it to use!!!

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

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

A bundle of 15 Thermomix Cookbooks.
A picture of a whole chicken in a Thermomix.
Print Recipe
5 from 1 vote

How To Cook A Whole Chicken In The Thermomix

Follow our simple step-by-step guide and learn how to cook a whole chicken in the Thermomix! You won't believe how easy it is!
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Dinner
Cuisine: Western
Servings: 6 serves
Calories: 349kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • Thermomix

Ingredients

  • 50 g butter softened
  • 2 tablespoon dried Italian herbs
  • ½ tablespoon ground paprika
  • salt and pepper to season
  • 2 lemons cut in half
  • 1 whole chicken this recipe is based on a 1.5kg whole chicken

Instructions

  • Place the softened butter, Italian herbs, paprika, salt and pepper and the juice of one lemon into a small bowl.
    Use a teaspoon to mix the ingredients together until combined (it should form a paste).
  • Fill your Thermomix bowl with water until it's approximately ¾ full.
  • Place the chicken into the Varoma bowl and secure it on top of your Thermomix.
    Place the remaining lemon halves around the chicken.
  • Rub the lemon herb mixture all over the top of the chicken.
    Place the Varoma lid on top of the bowl.
  • Cook for 30 minutes per 500g of chicken, Varoma Temperature, Speed 2.
    *Please note that the cooking time will depend on the weight of your chicken. The internal temperature of the thickest part of the chicken should reach 76-78 degrees celsius.
  • Serve immediately.

Notes

RECIPE NOTES & TIPS
  • mix and match with your favourite herbs and spices! We have recommended the ones that we use in our lemon herb chicken recipe... but use any that you like!
  • depending on the size of your chicken, you may find that you're able to place the Varoma tray on top the bowl. If so, you can steam your favourite vegetables in the last 20-30 minutes of cooking (cooking time will depend on the vegetables used).
  • Cooking time - As a general rule, cook the chicken for 30 minutes per 500g (so a 1.5kg chicken would take 90 minutes to cook, a 1.75kg chicken would take 1 hr and 45 mins to cook).
  • Temperature - The internal temperature of the thickest part of the chicken should reach 76-78 degrees celsius. The chicken will be piping hot throughout and the juices will run clear.
  • Storing - store leftover cooked chicken in an airtight container in the fridge for up to 2 days.
  • Freezing - leftover chicken (once completely cooled in the fridge) can be frozen for up to 1 month. Allow to defrost in the fridge before reheating thoroughly.

Nutrition

Calories: 349kcal | Carbohydrates: 5g | Protein: 24g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 113mg | Sodium: 144mg | Potassium: 326mg | Fiber: 2g | Sugar: 1g | Vitamin A: 710IU | Vitamin C: 21mg | Calcium: 53mg | Iron: 2mg

Thermomix Chicken & Corn Soup

Our most popular Thermomix Chicken & Corn Soup is ready to eat in less than 30 minutes! A healthy and hearty winter soup that everyone loves!

Soy sauce in a bottle behind a bowl of soup.

When it comes to winter soups, this Thermomix Chicken & Corn Soup is exactly what you need! It's become famous within our amazing ThermoBliss community because it's SO quick, easy and absolutely delicious.

It's just like your favourite Chinese takeout soup... but even better!

Just like our classic Thermomix pumpkin soup, chicken noodle soup and cauliflower soup, this chicken & corn soup is sure to become a family favourite in no time.

A bowl of yellow soup with chicken.

Why You're Going To Love This Recipe

There's so much to love about this delicious and flavour-packed soup:

  • Quick & Easy - My favourite thing about this soup is that it's ready in less than 30 minutes! Amazing, right!?
  • Kid-Friendly - This is by far my sons favourite soup recipe - he absolutely loves it (and he's not a massive fan of soup!)
  • Freezer-Friendly - make a big batch and pop any leftovers in the freezer. It tastes just as delicious after it's been defrosted and reheated. YUM!
  • Versatile - I love making this soup with leftover rotisserie chicken from the supermarket for a quick and easy option, or I'll poach a chicken breast or two if I've got time on my hand. You can also use poached chicken thighs or tenderloins if you prefer. Follow our guide for poaching chicken breasts in your Thermomix here.

What You Need

Just a few basic ingredients are needed for this family-friendly soup recipe.

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

  • spring onions - also known as scallions. These can be omitted if you prefer.
  • garlic - I tend to use minced garlic as it's an easier option, but you can absolutely use minced garlic cloves if you prefer.
  • olive oil
  • corn - I use a combination of creamed corn and corn kernels in this recipe. They can both be bought in tins from the supermarket.
  • chicken stock - use store-bought chicken liquid stock or make your own by mixing 1 teaspoon of chicken stock powder to every 1 cup of water.
  • chicken - the best thing about this soup is that you can use a supermarket rotisserie chicken for a super quick and easy option or you can poach your own chicken breasts, thighs or tenderloins if you have some time on your hand.
  • flavourings - soy sauce and sweet chilli sauce give this soup the most amazing flavour kick! Don't skip them!
  • cornflour - the dissolved cornflour slightly thickens the soup and gives it a delicious texture.
  • egg whites - this gives the soup a traditional Chinese takeout texture - it's the BEST!!!!

Step By Step Instructions

All you need is 10 minutes pre time and then it's just set and forget!

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

Step 1 - Saute

Saute the garlic and spring onions and then add the remaining ingredients.

Shredded chicken and corn kernals in a Thermomix.

Step 2 - Cook

Cook the ingredients for 15 minutes.

Chicken stock liquid and shredded chicken in a Thermomix.

Step 3 - Add The Flavourings

Add the cornflour, sauces and egg whites through the MC hole.

Chicken and corn soup in a stainless bowl.

Expert Tips & FAQ

This is the EASIEST soup ever, but here's a few tips that help to make it perfect every single time!

Why do you use cornflour and egg whites?

These two ingredients are SO important to this recipe! The cornflour slightly thickens the soup while the egg whites give the soup its traditional Chinese takeout texture.

Can I add noodles to this soup?

Absolutely! I often add a packet of 2 minute noodles to the soup just before adding the sauces, cornflour and egg whites. This gives the soup an extra hearty kick (and the kids love it!).

Storing

Store in an airtight container in the fridge for up to 2 days before reheating.

Freezing

Freeze in an airtight container for up to 3 months. Allow to defrost before reheating or reheat from frozen.

A bowl of chicken and corn soup.

Soups are SO easy to make in your Thermomix!

Here's a few of my favourite Thermomix soup recipes:

A Chinese chicken soup with corn in a bowl.

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).

Soy sauce in a bottle behind a bowl of soup.
Print Recipe
4.86 from 34 votes

Thermomix Chicken & Corn Soup

Our most popular Thermomix Chicken & Corn Soup is ready to eat in less than 30 minutes! A healthy and hearty winter soup that everyone loves!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: asian
Servings: 4 serves
Calories: 411kcal
Author: Lucy & Lauren

Equipment

  • Thermomix

Ingredients

  • 3 spring onions roughly chopped
  • 2 teaspoon minced garlic or 3 garlic cloves, crushed
  • 10 g olive oil
  • 420 g creamed corn
  • 125 g corn kernels drained
  • 900 g liquid chicken stock
  • 400 g shredded cooked chicken 2 small chicken breasts poached and shredded or a rotisserie chicken shredded
  • 2 teaspoon soy sauce plus extra for serving
  • 1 tbs sweet chilli sauce
  • 2 tbs cornflour dissolved in ¼ cup water
  • 2 egg whites lightly beaten

Instructions

  • Place the spring onions and garlic into the Thermomix bowl. Chop for 5 seconds, Speed 5. Scrape down the sides and repeat.
  • Add the oil and saute for 3 minutes, 100 degrees, Speed Soft (Stir).
  • Add the creamed corn, corn kernals, chicken stock, and shredded chicken and cook for 15 minutes, 100 degrees, Reverse Speed 1.
  • Set the timer to 2 minutes and mix on Speed 1. Slowly add the soy sauce, sweet chilli sauce, cornflour (mixed with water) and the lightly beaten egg whites.
  • Serve with extra soy sauce and chopped spring onions.

Notes

RECIPE NOTES & TIPS
Cornflour and egg whites - These two ingredients are SO important to this recipe! The cornflour slightly thickens the soup while the egg whites give the soup its traditional Chinese takeout texture.
 
Adding noodles -  I often add a packet of 2 minute noodles to the soup just before adding the sauces, cornflour and egg whites. This gives the soup an extra hearty kick (and the kids love it!).
 
Storing - Store in an airtight container in the fridge for up to 2 days before reheating.
 
Freezing - Freeze in an airtight container for up to 3 months. Allow to defrost before reheating or reheat from frozen.

Nutrition

Calories: 411kcal | Carbohydrates: 40g | Protein: 36g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 991mg | Potassium: 715mg | Fiber: 2g | Sugar: 10g | Vitamin A: 229IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 3mg

Thermomix Jam and Coconut Slice

Our classic Thermomix Jam and Coconut Slice has a buttery soft base, topped with sweet jam and crunchy coconut.

Just 10 minutes prep time and 7 basic ingredients are required.

Pieces of jam and coconut slice prepared in the Thermomix.

Baking old fashioned slices in the Thermomix is one of my favourite things! Recipes like this Thermomix Jam and Coconut Slice, Hedgehog Slice, Jelly Slice and Weet-Bix Slice are all good old classics that have well and truly stood the test of time!

Perfect for afternoon tea, school lunchboxes, fetes, fundraisers and after school snacks.

Why You're Going To Love This Recipe

Thinking of baking our Thermomix Jam and Coconut Slice? Here's why you should!

  • Old Fashioned Favourite - this classic slice is just like the one your grandma used to make... and it's still just as popular!
  • Basic Ingredients - made using 7 ingredients (that you probably already have in your pantry or fridge) makes this a budget-friendly recipe
  • Freezer-Friendly - make ahead of time and freeze for up to 3 months
  • Perfect For Lunch Boxes - the kids absolutely LOVE this sweet jammy slice
Pieces of coconut slice with jam filling.

What You Need

Thermomix Jam and Coconut Slice is made using just 7 ingredients (all pantry staples that you probably already have at home!).

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

The ingredients for Thermomix Jam and Coconut Slice.

For The Base

  • Butter - you can use either salted or unsalted butter in this recipe
  • Caster Sugar - a superfine sugar that's perfect for baking as it dissolves when mixed. If you don't have caster sugar, you can use regular white sugar instead.
  • Plain Flour - also known as all purpose flour
  • Baking Powder - this is the rising agent in the base
  • Egg - use the egg yolk only in the base
  • Jam - you can use any variety of jam you like. Traditionally, jam and coconut slice is made using raspberry jam, but strawberry, apricot and blueberry are all delicious options too!

For The Topping

  • Caster Sugar - when combined with the egg and coconut, the caster sugar gives the topping a delicious sweetness
  • Coconut - use desiccated coconut or shredded coconut
  • Egg - use a large egg (approximately 60g)

Step By Step Instructions

Our Thermomix Jam and Coconut Slice recipe is so quick and easy to prepare (in fact, it will take you just 10 minutes!).

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

Step 1 - Make The Base

Place the butter, caster sugar, plain flour and baking powder into the Thermomix bowl.

Mix until combined.

Crumbled flour and butter in a stainless bowl.

Add the egg yolk and mix again until a dough forms.

Egg and dough in a Thermomix.

Press the dough into the base of a lined 18cm X 28cm slice tin.

An unbaked slice base.

Step 2 - Bake The Base

Cook the base for 15 minutes or until just lightly golden.

A baked slice base.

Set aside for 10 minutes to cool slightly.

Step 3 - Spread The Jam Over The Slice

Carefully spread the jam over the cooked base.

Jam spread over a baked slice.

Set aside while you prepare the topping.

Step 4 - Prepare The Topping

Mix the coconut, caster sugar and egg until combined.

Coconut, egg and sugar mixed together.

Gently spread the coconut topping over the jam.

Step 5 - Bake The Slice

Bake for 25 minutes or until the topping is lightly golden.

Unbaked coconut slice with jam.

Allow to cool completely in the tin before cutting into pieces.

Expert Tips

  • You can use any variety of jam you like (or make your own jam in the Thermomix and use that!)
  • This recipe requires 1 full egg and 1 extra egg yolk - be careful when separating the egg white from the yolk. Discard the egg white.
  • Don't overcook the slice - it's important not to burn the topping (burnt coconut doesn't taste nice at all!). Cook until just lightly golden.
  • Allow the slice to cool completely in the tin before cutting into pieces. Note: the slice will crumble if you try to cut it while it's still warm.
  • Store in an airtight container at room temperature (or in the fridge) for up to 1 week.
  • Freeze for up to 3 months. Allow to defrost at room temperature before consuming.
A baked jam slice with a coconut topping.

FAQs

What type of jam is best for Thermomix Jam and Coconut Slice?

Traditionally, raspberry jam is used in coconut jam slice. However, you can use any variety of jam you like! Apricot, strawberry and blueberry jam are all delicious options.

Can I make this slice in a TM5?

Yes! Our recipe is suitable for use in all of the Thermomix models (TM31, TM5 and TM6).

Is desiccated coconut or shredded coconut best to use?

You can use either desiccated or shredded coconut in this recipe. I generally use desiccated coconut, however, shredded coconut also gives the topping a lovely texture.

An overhead shot of cooked coconut slice.

We have SO many slice recipes for you to choose from!

Browse our entire collection of Thermomix slices here or check out some of our most popular recipes below:

OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

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

ThermoBliss complete set
Pieces of baked jam coconut slice on a cake stand.
Print Recipe
4.84 from 6 votes

Thermomix Jam and Coconut Slice

A classic, old-fashioned Thermomix Jam and Coconut Slice with a buttery base, sweet jam and crunchy coconut topping.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Slices
Cuisine: Australian, British, Western
Servings: 24 serves
Calories: 143kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix
  • Oven

Ingredients

For the base

  • 125 g butter
  • 80 g caster sugar
  • 150 g plain flour
  • 1 teaspoon baking powder
  • 1 egg yolk
  • 200 g raspberry jam or any jam

For the topping

  • 115 g caster sugar
  • 1 egg
  • 85 g desiccated coconut

Instructions

  • Line the base and sides of an 18cm X 28cm slice tin with baking paper.
    Preheat the oven to 180 degrees celsius (fan-forced).
  • Place the chopped butter, caster sugar, plain flour and baking powder into the Thermomix bowl and blitz for 10 seconds, Speed 7.
  • Scrape down the sides of your bowl and add the egg yolk. Mix for 7 seconds, Speed 4 or until a soft dough forms.
  • Press the dough into the base of the prepared slice tin.
    Use the back of a spoon to help spread the mixture out evenly.
  • Place the tray into the oven and bake for approximately 13 - 15 minutes or until lightly golden brown.
  • Allow the base to cool for 10 minutes before spreading the raspberry jam over the top.
  • To make the topping, place the caster sugar, egg and coconut into your Thermomix bowl and mix for 10 seconds, Speed 2, or until combined.
  • Spread the topping over the raspberry jam and bake the slice for a further 25 minutes or until the coconut is lightly golden brown.
  • Remove the slice from the oven and allow it cool completely in the tin before cutting into pieces.

Notes

RECIPE NOTES & TIPS
  • You can use any variety of jam you like (or make your own jam in the Thermomix and use that!)
  • This recipe requires 1 full egg and 1 extra egg yolk - be careful when separating the egg white from the yolk. Discard the egg white.
  • Don't overcook the slice - it's important not to burn the topping (burnt coconut doesn't taste nice at all!). Cook until just lightly golden.
  • Allow the slice to cool completely in the tin before cutting into pieces. Note: the slice will crumble if you try to cut it while it's still warm.
  • Store in an airtight container at room temperature (or in the fridge) for up to 1 week.
  • Freeze for up to 3 months. Allow to defrost at room temperature before consuming.

Nutrition

Calories: 143kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 58mg | Potassium: 37mg | Fiber: 1g | Sugar: 12g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

Thermomix Hedgehog Slice

Our old fashioned Thermomix Hedgehog Slice has the perfect combination of chocolate, biscuits and sweetened condensed milk. A no-bake recipe that takes just 10 minutes to prepare.

Pieces of hedgehog slice on a white stand.

This Thermomix Hedgehog Slice is by far one of our most popular slice recipes - along with our Clinkers Slice, Jelly Slice and Weet-Bix Slice.

Not only is this recipe quick and easy to prepare, it's a guaranteed hit with the kids (and adults too!).

Why You're Going To Love This Recipe

What's not to love about a big batch of homemade Thermomix Hedgehog Slice!?

  • No-Bake - Forget about turning the oven on... this no-bake recipe requires no cooking at all!
  • Feeds A Crowd - Our Thermomix Hedgehog Slice serves 24 making it the perfect option for parties, bake sales, lunchboxes and more.
  • Nut Free - Unlike many hedgehog slice recipes, ours is completely NUT-FREE making it a great option for school lunchboxes. Of course, if you're not catering for nut-free allergies or school food regulations, you can always go ahead and add some chopped walnuts if you like.
  • Basic Ingredients - This entire slice is made from 6 budget friendly pantry and fridge staples. In fact, you might find that you already have all of the ingredients at home.
  • 5 Star Recipe - Our readers love this recipe. Try it for yourself and see why it's so popular.
Hedgehog pieces on a white cake stand.

What You Need

Just 6 ingredients are needed to make Thermomix Hedgehog Slice!

The ingredients for Thermomix Hedgehog Slice.
  • Biscuits - also known as cookies in the US. I generally use Arnott's Marie biscuits, but you can use any plain sweet biscuit variety you like.
  • Sweetened Condensed Milk - choose full fat (not skim or light) sweetened condensed milk as it sets firmer. I like to use Nestle brand as I find it gives a better result than the home brand options.
  • Butter - use either salted or unsalted butter.
  • Cocoa Powder - choose unsweetened cocoa powder.
  • Coconut - choose desiccated coconut which is a fine, dry coconut.
  • Chocolate - you can use any type of chocolate for melting over the top of the slice. I generally use milk chocolate, but you can replace it with white or dark chocolate if you prefer.

Step By Step Instructions

It couldn't be easier to make Thermomix Hedgehog Slice!

Step 1 - Crush The Biscuits

Place half of the biscuits into the Thermomix and chop.

Biscuits in a Thermomix bowl,

Add the remaining biscuits and chop again.

Biscuits in a Thermomix bowl.
Crushed biscuits in a Thermomix bowl.

TIP: Adding half of the biscuits at a time will give you the perfect balance of some finely crushed biscuits and some larger chunks.

Set the biscuits aside in a seperate bowl.

Step 2 - Melt

Melt the sweetened condensed milk and butter until smooth and no lumps remain.

Butter and sweetened condensed milk in a Thermomix.
Sweetened condensed milk in a stainless jug.

Step 3 - Mix

Add the biscuits, coconut and cocoa powder and mix until combined.

Cocoa, coconut and sweetened condensed milk in a Thermomix.

TIP: You will need to use the spatula through the MC hole to help mix the slice mixture together.

Press into a prepared baking tin and set aside while you melt the chocolate.

Hedgehog mixture in a stainless jug.
Hedgehog pressed into a baking tin.

Step 4 - Melt The Chocolate

Place the chocolate into a clean and dry Thermomix bowl. Melt until smooth.

Pour the melted chocolate over the slice base and chill for 4 hours.

Chocolate coated slice in a baking tin.

Expert Tips & FAQ

What size baking tin should I use?

For a hedgehog slice that sits high, grease and line a 20X20cm baking tin.
For a flatter hedgehog slice, grease and line an 18X28cm slice tin.
I used a 20X20cm tin for the slice in these photos.

Is it ok to still have chunks of biscuits in the mixture?

Yes! You'll find that the majority of the biscuits will end up finely crushed while you will have some larger chunks remaining. If the chunks are very large, simply use the spatula to chop them into smaller pieces.

Storing

Store the Thermomix hedgehog slice in an airtight container in the fridge for up to 5 days.

Freezing

Alternatively, this slice can be frozen for up to 3 months. Allow to defrost before consuming.

Chocolate hedgehog pieces on a white cake stand.

We absolutely love baking slices... here's a few more of our most popular slice recipes:

Thermomix Slices Cookbook

Our Thermomix Slices Cookbook is packed full of 31 delicious baked and no-bake slice recipes.

Click here to shop our Thermomix Slices Cookbook

Thermomix Slices Cookbook
A hand grabbing a piece of hedgehog.
Pieces of hedgehog slice on a white stand.
Print Recipe
4.88 from 16 votes

Thermomix Hedgehog Slice

We love this traditional Thermomix Hedgehog Slice packed full of chocolate, biscuits and sweetened condensed milk!!
Prep Time10 minutes
Chilling Time4 hours
Total Time4 hours 10 minutes
Course: Slices
Cuisine: Western
Servings: 24 serves
Calories: 175kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • Thermomix

Ingredients

  • 500 g Arnott's Marie biscuits or any plain sweet biscuits
  • 395 g sweetened condensed milk full fat (not skim or light)
  • 250 g butter
  • 25 g coconut shredded or desiccated
  • 20 g cocoa powder
  • 250 g milk chocolate

Instructions

  • Line a 20cm x 20cm square cake tin with baking paper, making sure you leave plenty hanging over the edges to help you remove the slice once it’s set.
  • Place 250g of plain biscuits into your Thermomix Bowl and crush for 3 seconds, Speed 4. Add the remaining 250g and mix for a further 5 seconds, Speed 4. Note: use your spatula/ wooden spoon to roughly break up any remaining large biscuits. Pour the biscuits into a separate bowl and set aside until needed.
  • Pour the sweetened condensed milk into your Thermomix Bowl and add the butter (cut into 3cm pieces). Cook for 2 minutes, 60 degrees, Speed 1, or until the butter has completely melted.
  • Add the biscuits, coconut and cocoa powder to your Thermomix Bowl and mix for 10 seconds, Speed 4, REVERSE, or until the mixture has completely combined.
  • Pour the mixture into your prepared slice tin and flatten the surface with the back of a metal spoon.
  • Clean your Thermomix Bowl and make sure it’s completely dry before adding the milk chocolate. Cook for 3 minutes, 50 degrees, Speed 2, or until the chocolate has completely melted.
  • Pour the melted chocolate over the top of your slice and place into the fridge for 4 hours or until set.

Notes

RECIPE NOTES & TIPS
  • Biscuits - also known as cookies in the US. I generally use Arnotts Marie biscuits, but you can use any plain sweet biscuit variety you like.
  • Sweetened Condensed Milk - choose full fat (not skim or light) sweetened condensed milk as it sets firmer. I like to use Nestle brand as I find it gives a better result than the home brand options.
  • Store the Thermomix hedgehog slice in an airtight container in the fridge for up to 5 days.
  • Freeze - in an airtight container for up to 3 months. Allow to defrost before consuming.

Nutrition

Calories: 175kcal | Carbohydrates: 15g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 97mg | Potassium: 104mg | Fiber: 1g | Sugar: 13g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

Thermomix Pecan & Maple Slice

Our Thermomix Pecan & Maple Slice has a buttery base and a nutty caramel top!

Just 10 minutes prep time and ready to eat in 40 minutes.

Pieces of pecan slice on a cake stand.

Looking for a slice recipe that's:

  • easy to prepare
  • perfect to enjoy with a cuppa... or warmed up for dessert!
  • sweet, caramel flavoured and nutty
  • ready in 40 minutes

Then this is the recipe for you!

Just like our Caramel Nut Slice recipe, this Thermomix Pecan & Maple Slice recipe has the perfect combination of crunchy nuts and sweet caramel.

A baked caramel pecan slice.

Why You're Going To Love This Recipe

Once you've tried our Thermomix Pecan & Maple Slice, you'll make it over and over again!

  • Versatile - this slice is delicious enjoyed with a cuppa... or warm it up and add a scoop of ice-cream or a drizzle of cream or custard for dessert.
  • BIG Flavours - you'll love the nuttiness of the pecans, combined with the sweet caramel flavour of the maple syrup... and the buttery-ness of the shortbread style base.
  • Quick & Easy - just 10 minutes prep time and 30 minutes baking time is all it takes to prepare and cook this simple slice.

What You Need

This tasty nut slice is made using a few pantry and fridge staples!

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

The ingredients for pecan maple slice.

For The Base

  • Butter - use salted or unsalted butter. Soften it to room temperature before using.
  • Plain Flour - use regular all-purpose plain flour.
  • Brown Sugar - use regular brown sugar.

For The Topping

  • Egg - use a large egg (approximately 60g)
  • Brown Sugar - use regular brown sugar.
  • Maple Syrup - use a good quality maple syrup (Canadian is best!).
  • Vanilla Essence - or vanilla extract.
  • Pinch of salt - this balances the sweetness of the maple syrup and brown sugar.
  • Pecans - the star ingredient!

Step By Step Instructions

It takes just 10 minutes to prepare this Thermomix Pecan & Maple Slice!

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

Step 1 - Prepare The Base

Place the butter, brown sugar and plain flour into the Thermomix bowl and mix until a dough forms.

Crumbs in a Thermomix bowl.

Step 2 - Bake The Base

Press the dough into a prepared slice tin and bake for 15 minutes or until just lightly golden.

A slice base pressed into a tin.

Step 3 - Prepare The Topping

Mix the egg, brown sugar, maple syrup, salt and vanilla extract in the Thermomix bowl.

Egg, maple syrup, salt and vanilla in a Thermomix.

Add the pecans and mix on Reverse until combined.

Pecans in a Thermomix bowl.

Step 4 - Bake

Pour the topping over the base and cook for a further 15 minutes or until set in the middle.

An overhead shot of baked pecan slice.

Expert Tips

  • Use a good quality maple syrup (Canadian!) for the best tasting slice
  • For best results, allow the slice to cool for 30 minutes in the tin before slicing
  • This recipe can be made using any of the Thermomix machine models
  • Once you've added the pecans, make sure you mix on REVERSE so as to not chop chop!
  • Bake the slice for 15 minutes or until the caramel has set in the centre
  • Store the slice in the fridge for up to 5 days
  • Freeze leftover slice for up to 3 months
  • Allow the slice to defrost in the fridge
An overhead shot of a pecan slice.

FAQs

Why do I need to use Reverse after adding the pecans?

The Reverse function ensures that the blades stir rather than chop, meaning that the pecans stay in one piece rather than being chopped.

Can this slice be frozen?

Yes it can! Allow it to defrost in the fridge before eating.

Should this slice be served warm or cold?

You can serve it either way! Warm it up for dessert with ice-cream, cream or custard or serve cold with a cup of tea or coffee.

Pieces of nut slice on a board.

Looking to bake more delicious Thermomix slices?

Here's a few more of our most popular baked slice recipes:

OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

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

ThermoBliss complete set
Pieces of nut slice on a board.
Print Recipe
4.93 from 28 votes

Thermomix Pecan & Maple Slice

Our Thermomix Pecan & Maple Slice has a buttery base and a nutty caramel top! Just 10 minutes prep time and ready to eat in 40 minutes.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Slices
Cuisine: Western
Servings: 16 serves
Calories: 208kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix
  • Oven

Ingredients

For The Base

  • 115 g butter softened
  • 160 g plain flour
  • 65 g brown sugar

For The Topping

  • 1 egg
  • 65 g brown sugar
  • 110 g maple syrup
  • 2 teaspoon vanilla essence
  • pinch of salt
  • 150 g pecans

Instructions

  • Preheat oven to 175 degrees celsius (fan forced).
  • Grease and line a 20cm square slice tin with baking paper, allowing the edges to overhang.
  • Place the butter, plain flour and brown sugar into the Thermomix bowl and mix for 15 seconds, Speed 5 or until a dough has formed.
  • Press the mixture firmly into the base of the slice tin.
    Bake for 15 minutes or until lightly golden.
  • Place the egg, brown sugar, maple syrup, vanilla essence and salt into the Thermomix bowl.
  • Mix for 30 seconds, Speed 5.
  • Add the pecans and mix for 10 seconds, REVERSE, Speed 2.
  • Pour the pecan mixture over the top of the warm slice base and spread the nuts out evenly.
  • Bake in the oven for a further 15 minutes or until set in the middle.
  • Leave in the tin for 30 minutes to cool before placing onto a wire rack to cool completely.

Notes

RECIPE NOTES & TIPS
  • Use a good quality maple syrup (Canadian!) for the best tasting slice
  • For best results, allow the slice to cool for 30 minutes in the tin before slicing
  • This recipe can be made using any of the Thermomix machine models
  • Once you've added the pecans, make sure you mix on REVERSE so as to not chop chop!
  • Bake the slice for 15 minutes or until the caramel has set in the centre
  • Store the slice in the fridge for up to 5 days
  • Freeze leftover slice for up to 3 months
  • Allow the slice to defrost in the fridge

Nutrition

Calories: 208kcal | Carbohydrates: 22g | Protein: 2g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 53mg | Potassium: 82mg | Fiber: 1g | Sugar: 12g | Vitamin A: 200IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg

Thermomix Salted Caramel Sauce

Our Thermomix Salted Caramel Sauce is the ultimate accompaniment to your favourite desserts!

If you're anything like me, you are just a 'little bit' obsessed with salted caramel sauce. Ok that may be the understatement of the year, but you know what I mean! When it comes to salted caramel sauce, I am all in. I love it on its own, drizzled over desserts, on top of ice-cream, in apple pie... you get the drift.

Spoon drizzling salted caramel sauce into a white bowl that is sitting on a blue striped towel.

For years I've been making salted caramel sauce on the stovetop, but I decided that it was finally time to start making it in the Thermomix... and boy am I glad I did! It is SO easy. You don't need to worry about a sugar thermometer or stressing out that it might burn. You just pop all of the ingredients in, set it and go. Easy peasy. And don't worry if your sauce is quite runny when it finishes cooking - it will thicken up as it sets.

Why you will love this recipe:

5 Ingredients - you don't need any special ingredients to make this Caramel Sauce

Versatile - enjoy our Caramel Sauce over the top of ice-cream, puddings or on it's own, we won't judge!

Quick to prepare - you can be enjoying this Caramel Sauce in a just over 10 minutes.

Thermomix Salted Caramel Sauce

The only problem with this Thermomix salted caramel sauce is that it's far too easy - which probably means that you're going to see me hovering over my Thermie at 10pm, licking salted caramel sauce straight from the bowl!

Salted caramel sauce in a white bowl that is sitting on a blue striped towel.

Ingredients

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

  • Butter - we use unsalted butter for this recipe
  • Thickened Cream - do not use pouring or light cream for this recipe.
  • Brown sugar - either dark or regular can be used.
  • Vanilla extract - optional
  • Salt - between ¼ - ½ teaspoon depending on your preference.
ingredients to make salted caramel sauce sitting on a speckled bench top.

How to Make Salted Caramel Sauce in a Thermomix

  1. Place all of the ingredients into the Thermomix bowl.
  2. Cook for 6 minutes before checking the sauce. If it is still quite runny, cook for a further 3 minutes.
Thermomix bowl with salted caramel sauce in it.

Expert Tips

  • Do not use light or pouring cream for this recipe.
  • Either regular or dark brown sugar can be used.
  • This sauce will thicken as it cools.
  • We suggest using salt flakes for extra flavour.
  • The sauce can be stored in the fridge for up to a week. 
  • It is not suitable to freeze.  
  • The sauce will harden while being stored, so simply heat it for a few seconds in the microwave before serving.
Overhead view of Salted caramel sauce in a white bowl that is sitting on a blue striped towel.
Spoon drizzling salted caramel sauce into a white bowl that is sitting on a blue striped towel.
Print Recipe
4.64 from 33 votes

Thermomix Salted Caramel Sauce

Our Thermomix Salted Caramel Sauce goes with EVERYTHING!
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Course: Desserts
Cuisine: Australian
Servings: 10 people
Calories: 228kcal
Author: Lucy & Lauren

Equipment

  • Thermomix
  • 1 x Glass jar to store

Ingredients

  • 125 grams unsalted butter (room temperature)
  • 250 grams brown sugar (dark or normal is fine)
  • 125 grams thickened cream (not light cream)
  • ¼-½ teaspoon salt (depending on how salty you like your sauce)
  • 1 teaspoon vanilla extract optional

Instructions

  • Place all ingredients into the Thermomix bowl.
  • Cook for 6 minutes, Varoma, Speed 2, MC off. At the 6 minute mark, check the consistency and cook for a further 2-3 minutes if you'd like your sauce to be thicker.
  • Please note: sauce will thicken further on cooling.

Notes

  • Do not use light or pouring cream for this recipe.
  • Either regular or dark brown sugar can be used.
  • This sauce will thicken as it cools.
  • We suggest using salt flakes for extra flavour.
  • The sauce can be stored in the fridge for up to a week. 
  • It is not suitable to freeze.  
  • The sauce will harden while being stored, so simply heat it for a few seconds in the microwave before serving.

Nutrition

Calories: 228kcal | Carbohydrates: 25g | Protein: 0.5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 70mg | Potassium: 49mg | Sugar: 25g | Vitamin A: 496IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 0.2mg

Looking for More?

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

ThermoBliss complete set

Thermomix Chocolate Chip Banana Bread

This easy Thermomix Chocolate Chip Banana Bread is made with just a few simple ingredients and is the perfect sweet treat! This loaf can be ready to enjoy in just over one hour and it is also freezer friendly.

sliced chocolate chip banana bread on a wooden board.

If you have more willpower than us, you can cut a few slices and pop them in the freezer so you can have some on demand - what more could you want?!

Why you will love this recipe:

  • Quick to make – you can be enjoying this Choc Chip Banana Bread in just over one hour.
  • Freezer Friendly – store for up to three months.
  • Perfect for using up old bananas
  • Budget friendly – you can use chocolate chips, chopped up chocolate pieces/bars for this recipe.
sliced chocolate chip banana bread on a wo

Ingredients:

  • Bananas – the riper the bananas, the better as this helps to give the loaf its sweetness.
  • Self-raising Flour – you can also use plain/all-purpose flour but will need to add 2 teaspoons of baking powder.
  • Butter – you can use coconut oil (liquid) or another light flavoured oil in it’s place.
  • Eggs
  • Brown Sugar
  • Milk
  • Chocolate Chips - either milk or dark chocolate chips can be used.
Sliced Chocolate Chip Banana Bread

How to Make Thermomix Chocolate Chip Banana Bread

  1. Place the banana and butter into your Thermomix bowl and cook.
  2. Add the brown sugar, eggs and milk and mix to combine.
  3. Add the self-raising flour
chocolate chip banana bread mixture in a thermomix bowl.

4. Add the chocolate chips and mix.

chocolate chip banana bread mixture in a thermomix bowl.

5. Transfer mixture to prepared loaf tin.

choc chip banana bread mixture in a loaf tin uncooked.

6. Sprinkle with additional chocolate chips.

choc chip banana bread mixture in a loaf tin uncooked.

7. Bake until golden and cooked through when tested with a skewer.

Chocolate Chip Banana Bread in a loaf tin.

Expert Tips

  • To stop the chocolate chips from sinking to the bottom during baking, lightly coat in flour prior to adding.
chocolate chips dusted with flour in a white bowl.
  • This Chocolate Chip Banana Bread can also be frozen.
  • You can also use either chocolate chips or chopped pieces of chocolate for this recipe.
  • This recipe can also be baked in mini loaf tins, you will need to adjust the cooking time and I suggest checking after 18 – 20 minutes.
  • To store, place in an airtight container and store at room temperature for up to 4 days.

Similar recipes you may also enjoy:

sliced chocolate chip banana bread on a wooden board.
Print Recipe
4.64 from 11 votes

Thermomix Chocolate Chip and Banana Bread

This easy Thermomix Chocolate Chip Banana Bread is the perfect sweet treat and is freezer friendly too.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Cakes
Cuisine: Australian
Servings: 10 slices
Calories: 255kcal
Author: Lucy & Lauren

Equipment

  • 1 x Loaf Tin

Ingredients

  • 50 grams butter
  • 200 grams bananas
  • 60 grams brown sugar
  • 2 eggs
  • 180 grams milk
  • 300 grams self-raising flour
  • 190 grams chocolate chips

Instructions

  • Preheat your oven to 170 degrees Celsius (fan-forced).
  • Grease and line a large loaf tin, and set aside until needed.
  • Place the butter and bananas into your Thermomix bowl and cook for 2 minutes, 100 degrees, Speed 3.
  • Scrape down the sides and add the brown sugar, eggs and milk and mix for 20 seconds, Speed 6.
  • Add the self raising flour and mix for 10 seconds, Speed 5.
  • Add the chocolate chips and mix for a further 10 seconds, REVERSE, Speed 5.
  • Pour the batter into the prepared tin and bake for 45 minutes or until cooked through.
  • Allow the Banana Bread to cool in the tin for 10 minutes before carefully transferring to a wire rack to completely cool.

Notes

  • Lightly coat the chocolate chips in flour before adding to the mixture to prevent them from sinking to the bottom of the pan during baking.
  • This Chocolate Chip Banana Bread can also be frozen.
  • You can also use either chocolate chips or chopped pieces of chocolate for this recipe.
  • This recipe can also be baked in mini loaf tins, you will need to adjust the cooking time and I suggest checking after 18 – 20 minutes.
  • To store, place in an airtight container and store at room temperature for up to 4 days.

Nutrition

Calories: 255kcal | Carbohydrates: 39g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 57mg | Potassium: 150mg | Fiber: 1g | Sugar: 15g | Vitamin A: 215IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

Looking for even more?

You can find more easy recipes in our books and eBooks - shop the full range here.

ThermoBliss Cookbook full set.

Thermomix Chocolate Mousse

Our Thermomix Chocolate Mousse recipe is the perfect dessert! It is made with just five simple ingredients and takes just 15 minutes to prepare. You can serve on it's own or why not top with your favourite fresh berries, whipped cream or grated chocolate for an even bigger chocolate hit!

Chocolate Mousse topped with strawberries in a glass. A silver spoon is sticking out of it and a scoop is missing.

Why you will love this Chocolate Mousse Recipe:

Simple ingredients - you will need only five ingredients to make this chocolate mousse.

Quick to prepare - this mousse takes less than 15 minutes to put together, then you just need to pop it into the fridge to chill!

Make ahead - you can make this mousse the day before you plan to eat it and keep in the fridge until ready to enjoy.

Versatile - place the mousse into individual serves, then you can add your favourite toppings when ready to enjoy.

Side view of chocolate mousse topped with strawberries in a glass.

Ingredients

Please note you will find the full ingredient list and method in the recipe card below.

  • Chocolate - we suggest using a good quality dark chocolate for this recipe. You can use milk chocolate if you prefer however the mousse will lose some of its richness.
  • Eggs - it is important to make sure your eggs are at room temperature before using.
  • Cream - you will need thickened cream for this recipe.
  • Sugar - caster sugar works the best with this recipe, however you could use icing sugar if that is all you had.
  • Salt - this helps to stabilise the egg whites, I promise you won't taste it in the mousse!
Ingredients to make Chocolate Mousse in a thermomix.

How to Make Thermomix Chocolate Mousse

The full recipe method can be found in the recipe card below.

Step 1. Grate the chocolate.

Grated chocolate in a thermomix bowl.

Step 2. Add a little of the cream and cook until the chocolate has melted.

Step 3. Add the egg yolks and combine - set aside until needed.

Melted chocolate in a thermomix bowl.

Step 4. Whip the remaining cream until soft peaks form. Set aside until needed.

Whipped cream in a thermomix bowl.

Step 5. In a CLEAN bowl, add the egg whites, caster sugar and salt and whip until light and fluffy.

Whipped egg whites in a thermomix bowl.

Step 6. Add the whipped cream and chocolate mixture and combine.

Combined chocolate mousse ingredients in a thermomix bowl.

Step 7. Divide between serving bowls and place into the fridge to set.

Chocolate mousse ready to go into the fridge to set.

How to Serve Chocolate Mousse

When I serve my Thermomix Chocolate Mousse, I like to pop it into little glasses and then have a selection of yummy things that everyone can top their's with. Chopped strawberries, raspberries, chocolate shavings, whipped cream, crushed Peppermint Crisp bars or crush chocolate honeycomb are all delicious options... and I certainly wouldn't say no to any of them.

Siver spoon with a scoop of chocolate mousse.

Tips for Making Chocolate Mousse :

Although this recipe takes just 15 minutes to prepare, you will need to allow for 2 - 3 hours of chilling time.

We suggest using a good quality dark chocolate for this recipe, you can use milk chocolate if you wish however the mousse will be paler in colour and lose some of its richness.

It is important to ensure your eggs are at room temperature before whipping the egg whites.

You need to make sure the Thermomix bowl is clean and dry before whipping the egg whites, otherwise you will not get a white fluffy mixture.

Side view of chocolate mousse topped with strawberries in a glass.

Frequently Asked Questions

Why won't my chocolate mousse set?

The most common reason for your chocolate mousse not setting is likely due to the cream not being whipped well enough before being added to the mixture.

What is chocolate mousse made from?

The most common ingredients for chocolate mousse are eggs, cream, chocolate and sugar.

Overhead view of silver spoon scooping out chocolate mousse.

More Easy Thermomix Dessert Recipes:

Looking for more?

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

Complete set o 16 ThermoBliss recipe books.
Chocolate Mousse topped with strawberries in a glass. A silver spoon is sticking out of it and a scoop is missing.
Print Recipe
4.83 from 34 votes

Thermomix Chocolate Mousse

The most decadently delicious Thermomix Chocolate Mousse... a classic favourite made super simple!
Prep Time15 minutes
Chilling Time3 hours
Total Time3 hours 15 minutes
Course: Desserts
Cuisine: Australian
Servings: 4 serves
Calories: 543kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • Thermomix
  • Butterfly attachment

Ingredients

  • 200 grams dark chocolate
  • 200 grams full fat cream
  • 4 eggs separated
  • 1 tablespoon caster sugar
  • ⅛ teaspoon salt

Instructions

  • Place chocolate into the Thermomix bowl and grate for 10 seconds on Speed 6.
  • Add 50 grams of the cream and melt together for 4 minutes, 50 degrees, Speed 2.
  • Add the egg yolks and mix for 15 seconds, Speed 4.
  • Pour the mixture into a separate bowl and set aside.
  • Clean and dry the Thermomix bowl.
  • Place the butterfly into the Thermomix bowl and whip the remaining 150 grams of full fat cream on Speed 4 until it has thickened (this will take about 10-30 seconds).
  • Place the whipped cream into a separate bowl.
  • Clean and dry the Thermomix bowl - make sure it's very dry or otherwise your egg whites won't whip in the next step!
  • Place the butterfly into the Thermomix bowl and add the egg whites, caster sugar and a pinch of salt (the salt will stabilise the egg whites).
  • Whip for 3 and ½ minutes on Speed 3.5 or until stiff peaks have formed.
  • Add the chocolate mixture and the whipped cream to the Thermomix bowl.
  • Combine everything together for 20 seconds on Reverse Speed 3.
  • If the mixture isn't completely combined, finish mixing it with the spatula.
  • Divide amongst your serving bowls and refrigerate for 2 - 3 hours.

Notes

  • Although this recipe takes just 15 minutes to prepare, you will need to allow for 2 - 3 hours of chilling time.
  • We suggest using a good quality dark chocolate for this recipe, you can use milk chocolate if you wish however the mousse will be paler in colour and lose some of its richness.
  • It is important to ensure your eggs are at room temperature before whipping the egg whites.
  • You need to make sure the Thermomix bowl is clean and dry before whipping the egg whites, otherwise you will not get a white fluffy mixture.

Nutrition

Calories: 543kcal | Carbohydrates: 28g | Protein: 11g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 222mg | Sodium: 159mg | Potassium: 466mg | Fiber: 5g | Sugar: 17g | Vitamin A: 992IU | Vitamin C: 0.3mg | Calcium: 94mg | Iron: 7mg

Thermomix Hummus

Our classic Thermomix Hummus recipe takes just 2 minutes to prepare and is made from 6 pantry staple ingredients.

Once you've made homemade hummus in your Thermomix, you'll never buy store-bought hummus again!

A bowl of hummus with paprika sprinkled on top.

One of my favourite things about the Thermomix is how easy it is to make healthy and homemade dips!

From our Thermomix Baba Ghanoush to Creamy Sweet Chilli Dip, Tzatziki to Roasted Pumpkin Dip and more!

These tasty dips are perfect for entertaining!

Why You're Going To Love This Thermomix Dip

Once you've made your own hummus, you'll never buy the store-bought versions again.

Here's why it's so popular:

  • Quick & Easy - It takes just 2 minutes to prepare hummus using your Thermomix!
  • Budget-Friendly - Made using basic (cheap) ingredients, you'll love how cost effective it is to make homemade hummus.
  • Makes A Big Batch - Forget about the tiny little tubs of hummus at the supermarket, this makes a big 400g batch!
  • Versatile - There are SO many uses for Thermomix hummus - from adding it to your favourite cheese platter to serving with salad or roast vegetables, using in place of butter... and so many more! For more ideas, scroll down to browse my list of serving suggestions.
An overhead shot of hummus with paprika on top.

What You Need

Thermomix Hummus is made using just a few basic ingredients!

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

The ingredients for hummus.
  • Garlic - use 1 garlic clove (or 1 teaspoon minced garlic)
  • Chickpeas - drain the can of chickpeas - but reserve the liquid for a smoother hummus (see recipe)
  • Tahini - this can be bought from the health food aisle of the supermarket
  • Lemon Juice - use the juice of 1 lemon (approx 45g)
  • Olive Oil - use a mild olive oil
  • Sea Salt - add a pinch to season

Step By Step Instructions

It takes just 2 minutes to make Thermomix hummus!

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

Step 1 - Chop The Garlic

Place the garlic clove into the Thermomix bowl and mix to finely chop.

A whole garlic clove in a jug.

Scrape down the sides of the bowl.

Minced garlic in a jug.

Step 2 - Mix

Add the remaining ingredients and mix.

Chickpeas and tahini in a jug.

Scrape down the sides of the bowl and mix again.

Hummous in a Thermomix bowl.

Step 3 - Add A Small Amount Of Reserved Liquid (optional)

If you would like a smoother hummus, simply add 1-2 tablespoons of the reserved chickpea liquid and mix again.

Hummus in a Thermomix bowl.

Serving Suggestions

There are so many different ways to serve hummus!

Here's a few of my favourites:

  • as a dip with vegetable sticks
  • on sandwiches in place of butter
  • on toasted Turkish pides
  • with falafels
  • on top of tabbouleh or a grain salad
  • with a cheese platter
  • with pita chips
  • with roast vegetables
  • on top of a salad
  • mixed with eggs or chicken for a tasty sandwich filler
  • with lamb kebabs
  • on toast with avocado (my fave!!)
  • on top of a pizza base
Vegetable sticks behind a bowl of hommus dip.

Expert Tips

  • For a smoother hummus, add 1-2 tablespoons of the reserved chickpea liquid and mix through.
  • Scrape down the sides of the bowl between mixing.
  • Store in an airtight container in the fridge for 3-4 days.
  • While hummus can technically be frozen for up to 4 months, it does lose it's flavour and texture the longer it is frozen.
  • It is best consumed fresh within 4 days.
  • Serve with a drizzle of olive oil and a sprinkle of paprika (optional)

FAQ

Is hummus healthy for you?

Absolutely! Hummus is a healthy and nutritious dip that is packed with vitamins and minerals.

How many calories are in hummus?

There are 67 calories per serve.

Can I make hummus without a Thermomix?

Yes you can! You can use a food processor instead.

Veggie crackers dipped into homemade hummus.

More Thermomix Dip Recipes

Making dips in your Thermomix, couldn't possibly be any easier.

Here's a few of our most popular Thermomix dip recipes:

Thermomix Recipe Cookbooks

Our range of printed Thermomix cookbooks include everything from family dinners to lunch box snacks, slices to cocktails, Christmas recipes to chocolate... and so much more!

All of our printed cookbooks also come with a free eBook version emailed immediately upon purchase.

Shop our range of Thermomix cookbooks here

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A bowl of hummus with paprika sprinkled on top.
Print Recipe
4.90 from 19 votes

Thermomix Hummus

Our classic Thermomix Hummus recipe takes just 2 minutes to prepare and is made from 6 pantry staple ingredients. Once you've made homemade hummus in your Thermomix, you'll never buy store-bought hummus again!
Prep Time2 minutes
Total Time2 minutes
Course: healthy snacks
Cuisine: middle eastern
Diet: Vegetarian
Servings: 10 serves
Calories: 67kcal
Author: Lucy & Lauren
Cost: $2

Equipment

  • Thermomix

Ingredients

  • 1 clove garlic or 1 teaspoon minced garlic
  • 400 g can chickpeas drained (keep the liquid aside)
  • 1 ½ tbs tahini
  • juice of 1 lemon (approx 30g)
  • 20 g olive oil
  • ½ teaspoon sea salt

Instructions

  • Place the garlic clove into the Thermomix bowl and chop for 5 seconds, Speed 6. Scrape down the bowl.
  • Add all of the remaining ingredients to the Thermomix bowl. Mix for 20 seconds on Speed 4. Scrape down the sides.
  • Mix for a further 20 seconds on Speed 4. Check the consistency - If you would like a smoother hummus, add a 1-2 tbs of the reserved chickpea liquid and mix for a further 20 seconds on Speed 4.
  • Serve drizzled with olive oil and sprinkled with paprika (optional).

Notes

RECIPE NOTES & TIPS
  • For a smoother hummus, add 1-2 tablespoons of the reserved chickpea liquid and mix through.
  • Scrape down the sides of the bowl between mixing.
  • Store in an airtight container in the fridge for 3-4 days.
  • While hummus can technically be frozen for up to 4 months, it does lose it's flavour and texture the longer it is frozen.
  • It is best consumed fresh within 4 days.
  • Serve with a drizzle of olive oil and a sprinkle of paprika (optional)

Nutrition

Calories: 67kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 228mg | Potassium: 69mg | Fiber: 2g | Sugar: 0.003g | Vitamin A: 8IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 1mg

Thermomix Zucchini, Pea and Bacon Risotto

This Thermomix Zucchini, Pea and Bacon Risotto is a simple and budget friendly dinner recipe that makes a great weeknight meal. Best of all, you can be enjoying this delicious risotto in just 30 minutes!

Overhead view of Bowl of Thermomix Zucchini Pea and Bacon risotto sitting on a black hand towel with a gold fork next to it. in the background is a zucchini and a white bowl with cheese in it.

This family friendly risotto recipe was created based on pantry staples, making it a budget friendly dinner recipe. While I have used water rather than white wine, it is still packed with flavour and you can certainly substitute 200 grams of the water with wine if you prefer.

You will love:

Packed with flavour -  you will love the combination of bacon, garlic, onion and zucchini.

Quick to prepare - this easy Thermomix risotto recipe can be ready in around 30 minutes, making it a great midweek meal!

Freezer friendly - place into a freezer safe container and freeze for up to three months.

Meat free - you can omit the bacon and substitute with more zucchini or peas if you prefer.

Close up side view of Bowl of Thermomix Zucchini Pea and Bacon risotto sitting on a black hand towel. in the background is a zucchini and a white bowl with cheese in it.

Ingredients

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

  • Arborio Rice
  • Brown Onion
  • Garlic Cloves - minced garlic can also be used.
  • Stock Paste
  • Zucchinis
  • Peas - use either fresh or frozen
  • Bacon - we prefer to use short cut bacon
  • Parmesan Cheese
  • Extra Virgin Olive Oil
  • Water - wine can also be used.
Ingredients to make Zucchini, Pea and Bacon Risotto on a white bench top.

Step by Step Instructions

Step 1. Grate the parmesan cheese and set aside until needed.

Grated cheese in a white bowl.

Step 2. Place the zucchini into the Thermomix bowl and mix until grated. Transfer to a separate bowl and set aside until needed.

Grated zucchini in a white bowl.

Step 3. Add the bacon, brown onion and garlic and mix. Add the olive oil and cook.

Chopped bacon, onion and garliic in a thermomix bowl.
Cooked bacon and onion in a thermomix bowl.

Step 4. Insert the butterfly attachment and add the arborio rice. Mix to coat the rice with the other ingredients.

Arborio rice in a thermomix bowl.

Step 5. Add the grated zucchini, stock and water and cook.

Zucchini Pea and Bacon risotto in a thermomix bowl.

Step 6. Add the peas and cook until the rice is cooked through.

Step 7. Transfer the risotto to a Thermoserver and add the grated parmesan cheese. Carefully stir through and let the risotto rest for 5 minutes before serving.

gold fork holding up Bowl of Thermomix Zucchini Pea and Bacon risotto.

Recipe Hints and Tips

It is essential to use Arborio Rice when making this recipe, the risotto will have a different texture if you use any other type of varieties.

Substitute 200grams of water with white wine if you wish.

There is no need to remove the excess liquid from the zucchini after grating.

Either fresh or frozen peas can be used.

If you don't have a Thermoserver, simply transfer to a separate container or you can even add the parmesan cheese to the Thermomix bowl.

This recipe is best consumed when made, however it can be stored in an airtight container in the fridge for 2 - 3 days.

Frequently Asked Questions

What not to do with risotto?

The biggest mistake you can make when cooking risotto is to overcook it. Luckily that is practically impossible to do when making in a Thermomix!

Can you freeze risotto?

Although you can freeze risotto, the texture does slightly change when thawed. For best results consume within a day or two of making.

Bowl of Thermomix Zucchini Pea and Bacon risotto sitting on a black hand towel with a gold fork next to it. in the background is a zucchini and a white bowl with cheese in it.

More easy Thermomix Risotto recipes:

Looking for even more?

You can find simple and delicious Thermomix dinner recipes in our books and eBooks, shop the range here.

A bundle of 15 Thermomix Cookbooks.
Overhead view of Bowl of Thermomix Zucchini Pea and Bacon risotto sitting on a black hand towel with a gold fork next to it. in the background is a zucchini and a white bowl with cheese in it.
Print Recipe
4.89 from 9 votes

Thermomix Zucchini, Pea and Bacon Risotto

Whip up our Thermomix Zucchini, Pea and Bacon Risotto with zero effort... but 100% taste! This is such a delicious and simple recipe.
Prep Time5 minutes
Cook Time22 minutes
Total Time27 minutes
Course: Dinners
Cuisine: Australian
Servings: 4 people
Calories: 754kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • Thermomix
  • ThermoServer

Ingredients

  • 90 grams brown onion
  • 1 clove garlic
  • 20 grams butter
  • 40 g parmesan cheese
  • 40 g olive oil
  • 320 g arborio rice
  • 2 tablespoons vegetable stock
  • 100 grams bacon
  • 1 cup peas frozen or fresh
  • 100 grams zucchini
  • 780 g water

Instructions

  • Place the parmesan cheese into your Thermomix bowl and grate it for 12 seconds on speed 10. Pour it into a separate bowl and set aside.
  • Chop the zucchini into large chunks and place in bowl. Chop for 10 seconds on speed 5 or until grated into small pieces. Pour into a separate bowl and set aside until needed Clean and dry your Thermomix bowl.
  • Place the brown onion, bacon and clove of garlic into the bowl and chop for 4 seconds on speed 5 before scraping down the sides.
  • Add the butter and olive oil and cook for 3 minutes, 120 degrees speed 1 - REVERSE.
  • Insert the Butterfly Whisk into the bowl ad add the arborio rice and cook for a further 1 minute, 120 degrees, speed 1.5 REVERSE without the measuring cup in place. Scrape the sides and base of the bowl once finished cooking.
  • Add 60g of water and the zucchini before cooking for 2 minutes, Varoma, speed 1.5 REVERSE again without the measuring cup. Scrape down the sides and bottom of the bowl with your spatula.
  • Add the stock and water and cook for 12 minutes, 100 degrees, Speed 1.5 REVERSE with the simmer basket on top of the lid instead of the measuring cup.
  • Add the frozen peas and cook for a further 4 minutes, 100 degrees, speed 1.5 REVERSE.
  • Carefully pour the cooked risotto into a Thermomserver before mixing through the parmesan cheese.

Notes

It is essential to use Arborio Rice when making this recipe, the risotto will have a different texture if you use any other type of varieties.
Substitute 200grams of the water for white wine if you wish.
There is no need to remove the excess liquid from the zucchini after grating.
Either fresh or frozen peas can be used.
If you don't have a Thermoserver, simply transfer to a separate container or you can even add the parmesan cheese to the Thermomix bowl.
This recipe is best consumed when made, however it can be stored in an airtight container in the fridge for 2 - 3 days.

Nutrition

Calories: 754kcal | Carbohydrates: 72g | Protein: 11g | Fat: 46g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 308mg | Potassium: 262mg | Fiber: 5g | Sugar: 4g | Vitamin A: 672IU | Vitamin C: 21mg | Calcium: 149mg | Iron: 4mg

 

Thermomix Turkish Pide

Our famous Thermomix Turkish Pide recipe is so simple and makes 2 large, airy pides!

Serve with soup, as focaccia-style bread or to soak up the last of your favourite curry or casserole.

Slices of homemade Turkish bread.

Say hello to our most popular (and LOVED!) Thermomix Turkish Pide recipe!

You won't believe how simple it is to make your own Turkish bread at home... using your Thermomix and ThermoServer!

Just like our Thermomix sourdough loaf, white bread loaf, chia seeds loaf and naan bread, this Turkish pide is absolutely delicious.

And we all know that you can't beat the smell of fresh bread baking in the oven!

Why You're Going To Love This Recipe

This simple Turkish Pide is always a hit (and it's so simple to make!):

  • Save Money - forget paying $$$ at the supermarket for expensive Turkish pide! Our recipe makes enough for 2 large pides!
  • No Additives or Preservatives - making your own Thermomix Turkish Pide means that you know exactly what's going into them... ZERO additives or preservatives!
  • Versatile - use the pide to make focaccias, or serve with your favourite curry, casserole or soup.
  • Freezer-Friendly - make the pide ahead of time and freeze until required. Simply reheat in the oven from frozen.
A Turkish pide loaf.

What You Need

Our Thermomix Turkish Pide is made using a handful of pantry staples:

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

The ingredients for a pide loaf.
  • Yeast - use a sachet of dried instant yeast. Ensure that the yeast is in date before using.
  • Sugar - I generally use raw sugar or caster sugar.
  • Bakers Flour - for the best result, I recommend using Bakers flour instead of plain flour as it has a higher protein content making it perfect for breads, loaves, pide and scrolls.
  • Salt - sea salt
  • Olive Oil - use a mild olive oil
  • Plain Yoghurt - use a good quality, thick natural or greek yoghurt
  • Egg - for brushing over the top of the pide
  • Sesame Seeds or Poppy Seeds - for sprinkling on top!

Step By Step Instructions

It's so simple to make Thermomix Turkish Pide! So let's go!

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

Step 1 - Activate The Yeast

Combine the yeast, water and sugar together.

Liquid and yeast in a Thermomix bowl.

Step 2 - Mix & Knead

Add the remaining ingredients and mix to combine.

A Thermomix bowl with olive oil and yoghurt.

Use the Kneading function to knead the dough for 2 minutes.

Dough in a Thermomix.

Step 3 - Allow The Dough To Rise

Place the dough into a greased ThermoServer and leave in a warm spot to rise.

If you don't have a ThermoServer, you can use a large greased bowl with a tea towel over the top.

Dough in a ThermoServer.

After 30 minutes, the dough should start looking like this...

Risen dough in a ThermoServer.

Step 4 - Assemble The Pide

Divide the two into 2 equal portions.

Stretch each portion out to a rectangular shape and place onto a baking tray.

Brush with a lightly beaten egg and sprinkle with sesame seeds.

Allow to rise for a further 30 minutes.

A long pide on a baking tray.

Bake until golden and crunchy on the outside!

Expert Tips

Follow our top tips for the perfect Thermomix Turkish Pide!

  • Ensure your yeast is active and in date before using.
  • Use Bakers flour instead of plain flour as it has a higher protein content which makes it perfect for breads, loaves, pide and scrolls.
  • Allow the dough to rise in a greased ThermoServer. If you don't have a ThermoServer, you can use a large greased bowl with a tea towel over the top.
  • Place the ThermoServer (or bowl) in a warm spot to rise.
  • Don't skip the second rise on the baking tray - this gives the pide it's delicious airy holes inside!
  • Store at room temperature, wrapped in a tea towel or in a bread bag, for up to 2 days.
  • Freeze for up to 2 months.
Fluffy, airy turkish bread cut into slices.

FAQs

Do I really need to let the dough rise?

Yes! This is what will give you a light fluffy Turkish pide with airy holes inside!

What can I use if I don't have a ThermoServer?

You can place the dough into a large greased bowl, place a tea towel over the top and put the bowl in a warm spot.

Can I use plain flour instead of Baker's flour?

You 'can' however, Baker's flour will give you the best possible breads, loaves and pides.

An overhead shot of bread slices with sesame seeds on top.

Looking for more delicious Thermomix breads, scrolls and loaves?

Look no further!

OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

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

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Slices of homemade Turkish bread.
Print Recipe
4.86 from 7 votes

Thermomix Turkish Pide

Our famous Thermomix Turkish Pide recipe is so simple and makes 2 large, airy pides!
Prep Time10 minutes
Cook Time20 minutes
Proving Time1 hour
Total Time1 hour 30 minutes
Course: Sides
Cuisine: Turkish
Servings: 12 Slices
Calories: 176kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix
  • ThermoServer
  • Oven
  • Baking Trays

Ingredients

  • 7 g dried yeast
  • 10 g sugar
  • 250 g lukewarm water
  • 450 g bakers flour
  • 1 teaspoon salt
  • 40 g olive oil
  • 40 g plain yoghurt
  • 1 egg , lightly beaten
  • 1 tbs sesame or poppy seeds for sprinkling

Instructions

  • Place the yeast, sugar and water in the TM bowl.
  • Mix for 40 seconds, 37 degrees, Speed 3 or until the yeast has dissolved.
  • Add the flour and salt, oil and yoghurt to the yeast mixture. Mix for 6 seconds, Speed 6.
  • Knead for 2 minutes using the Interval/Kneading function.
  • Form the dough into a ball and place into a lightly greased ThermoServer (or a warm spot) to allow the dough to prove for at least 30 minutes.
  • Divide the dough ball into 2 equal portions.
  • Stretch each portion into a long rectangle.
  • Place the pides onto a baking paper lined tray.
    Brush lightly with the beaten egg and sprinkle with sesame or poppy seeds.
    Allow the pides to prove for a further 30 minutes.
  • Place the tray into a cold oven.
    Turn the heat up to 230 degrees and cook until the side is golden brown and sounds hollow.

Notes

RECIPE NOTES & TIPS
  • Ensure your yeast is active and in date before using.
  • Use Bakers flour instead of plain flour as it has a higher protein content which makes it perfect for breads, loaves, pide and scrolls.
  • Allow the dough to rise in a greased ThermoServer. If you don't have a ThermoServer, you can use a large greased bowl with a tea towel over the top.
  • Place the ThermoServer (or bowl) in a warm spot to rise.
  • Don't skip the second rise on the baking tray - this gives the pide it's delicious airy holes inside!
  • Store at room temperature, wrapped in a tea towel or in a bread bag, for up to 2 days.
  • Freeze for up to 2 months.

Nutrition

Calories: 176kcal | Carbohydrates: 29g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 203mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 0.02mg | Calcium: 13mg | Iron: 2mg

Thermomix Savoury Muffins

These Thermomix Savoury Muffins take less than 10 minutes to prepare and taste great. Best of all, you can make a big double batch and freeze them individually. This means that lunch is ready even on those days you're in a total flap and running around like crazy... yep we all know those days!

Savoury Muffin in brown paper case on a white surface. In the background is a tray filled with more savoury muffins.

You can mix and match the recipe to include any other vegetables you have lying around. I find that corn and chopped capsicum are yummy little additions too! And if you don't have any buttermilk, then simply make your own by adding 1tbs of lemon juice or vinegar into a cup of room temperature milk and stirring to combine. The buttermilk is what keeps these muffins perfectly soft and fluffy.

You will love:

Easy to adapt - have some leftover capsicum lying around? Simply add it to this recipe.

Freezer friendly - store these easy Savoury Muffins in the freezer for up to three months.

Enjoy hot or cold - these muffins are delicious when slightly warmed and served with a smear of butter.

Double the recipe - cooking for a crowd? This recipe can be doubled, however please ensure you do not exceed the maximum capacity of your machine.

Savoury muffin cut in half and smeared with butter. Sitting on a brown paper cupcake wrapper.

Ingredients

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

Self-raising flour - substitute with plain flour and 1 ½ teaspoons of baking powder if necessary.

Cheese - we use tasty/cheddar cheese.

Zucchini - you will need approximately two zucchinis for this recipe.

Ham - use either shaved or diced ham.

Buttermilk - you can make your own by adding lemon juice or use regular milk if necessary.

Eggs - we use 70gram eggs in our recipes

Vegetable Oil - substitute with Extra Virgin Olive Oil or Avocado Oil.

Salt and Pepper.

Ingredients to make Savoury Muffins in a Thermomix on a white background.

How to Make Savoury Muffins in a Thermomix

Step 1. Grate the cheese and set aside.

Grated cheese in a white bowl.

Step 2. Grate the zucchini and use your Thermomix basket or a sieve to remove the excess liquid.

Grated zucchini draining in a thermomix basket.

Step 3. Place all of the ingredients into the Thermomix bowl and mix to combine.

Combined ingredients for Savoury Muffins in a thermomix bowl.

Step 4. Divide the muffin mixture between paper muffin cases and bake until golden and cooked through when tested with a skewer.

Savoury muffin mixture in paper cases in a muffin tray ready to go into the oven.
Overhead view of baked savoury muffins straight from the oven in a silver muffin tray.

Recipe Hints and Tips

Shaved, sliced or diced ham can be used, or substitute with bacon if you prefer. For a vegetarian version, omit the ham.

You will need two medium sized zucchinis for this recipe.

It is important to remove the excess liquid from the grated zucchini as too much liquid will impact the texture of the muffins.

We use tasty/cheddar cheese for this recipe.

Store Savoury Muffins in an airtight container in the fridge and enjoy within 2 - 3 days. These muffins can be frozen for up to three months.

Savoury Muffins straight from the oven in a silver muffin tray.

Frequently Asked Questions

How do you store Savoury Muffins?

I prefer to store savoury muffins in the fridge and then bring to room temperature before consuming.

How long do Savoury Muffins keep for?

These Savoury Muffins are best enjoyed within 2 - 3 days. They are freezer friendly and can be stored for up to three months.

Savoury muffins sliced in half.

You may also enjoy

Looking for even more?

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

A bundle of 15 Thermomix Cookbooks.
Savoury Muffin in brown paper case on a white surface. In the background is a tray filled with more savoury muffins.
Print Recipe
4.87 from 37 votes

Thermomix Savoury Muffins

Savoury Muffin in brown paper case on a white surface. In the background is a tray filled with more savoury muffins.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Snacks
Cuisine: Australian
Servings: 12 Muffins
Calories: 163kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • 1 x Muffin Tray
  • Thermomix

Ingredients

  • 265 grams self raising flour
  • 100 grams cheese
  • 280 grams zucchinis see notes
  • 125 grams ham
  • 180 grams buttermilk
  • 2 eggs 70 gram eggs
  • 50 grams vegetable oil
  • ¼ teaspoon sea salt
  • ⅛ teaspoon pepper

Instructions

  • Grease and line a standard 12 hole muffin tin with muffin cases.
  • Preheat oven to 180 degrees celsius (fan-forced).
  • Cut the cheese into pieces no bigger than 3cm. Mix for 10 seconds, speed 6 to grate. Set aside until neeced.
  • Cut the zucchini into pieces no bigger than 3cm. Mix for 5 seconds, speed 6 to grate. Place into a sieve or strainer and drain all of the excess liquid out. Return zucchini to the Thermomix bowl.
  • Add all remaining ingredients (including the cheese) and mix for 20 seconds, Speed 3, Reverse.
  • Scrape down the sides of the bowl and mix for a further 20 seconds on Speed 3, Reverse.
  • Divide the mixture equally between the muffin cases.
  • Bake in the oven for approximately 15 - 18 minutes or until cooked through (test with a skewer).
  • Leave the muffins in the pan to cool slightly, before placing onto a wire rack to cool completely.

Notes

Shaved, sliced or diced ham can be used, or substitute with bacon if you prefer. For a vegetarian version, omit the ham.
You will need approximately 2 medium sized zucchinis for this recipe.
It is important to remove the excess liquid from the grated zucchini as too much liquid will impact the texture of the muffins.
We use tasty/cheddar cheese for this recipe.
Store Savoury Muffins in an airtight container in the fridge and enjoy within 2 - 3 days. These muffins can be frozen for up to three months.

Nutrition

Calories: 163kcal | Carbohydrates: 18g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 44mg | Sodium: 255mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 1mg

Thermomix Carrot Cake

Our famous Thermomix Carrot Cake takes less than 15 minutes to prepare and is guaranteed to be a show stopper! Topped with a delicious cream cheese frosting, this Carrot Cake is perfect for your next special occasion.

Whole Carrot Cake topped with cream cheese frosting with a pice removed, sitting on a white plate.

Why you will love this recipe

  • Versatile - this Carrot Cake can be baked as one large cake or alternatively divide the mixture between two cake pans and sandwich together with cream cheese frosting.
  • Simple to prepare - while this cake may look impressive, it is relatively easy to put together and can be ready for the oven in 15 minutes.
  • Freezer Friendly - you can freeze both the frosted and unfrosted cake for up to two months in a freezer safe container.
Carrot Cake topped with cream cheese frosting sitting on a white plate.

Ingredients

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

  • Carrots - either peeled or unpeeled.
  • Pecans - can be substituted with walnuts
  • Crushed Pineapple - it is important to drain the excess juice from the pineapple as the extra moisture will impact the consistency of the cake.
  • Vegetable Oil - you can also use any other light flavoured oil such as avocado oil.
  • Eggs - we use 70gram eggs for this recipe
  • Self-raising flour
  • Caster Sugar
  • Cinnamon
  • Bicarbonate of Soda

How to make a Carrot Cake in a Thermomix

Step 1. Grate the carrots until the desired consistency is reached. Place in a bowl and set aside until needed.

Step 2. Crush the pecans.

Step 3. Combine the eggs, oil and sugar.

Step 4. Add the self-raising flour, cinnamon and bicarbonate of soda and mix to combine.

Step 5. Add the carrot, pecans and crushed pineapple and combine.

Step 6. Transfer to the prepared cake tin. Bake until the cake is cooked through when tested with a skewer and golden.

Step 7. Once the cake is completely cool, place all of the ingredients for the cream cheese frosting together in a Thermomix bowl and mix until smooth and creamy.

Step 8. Ice the cake with the frosting and enjoy!

slice of Carrot Cake topped with cream cheese frosting sitting on a white plate.

Expert Tips

  • You will need approximately 3 carrots for this recipe. Peeling the carrots is optional.
  • One 440gram tin of crushed pineapple is required for this recipe. Pineapple rings can also be used. Mix for 5 seconds, speed 4 in your Thermomix to crush. It is important to drain the juice from the pineapple.
  • The pecans can be substituted for walnuts.
  • This cake can be baked in 2 x 20cm round cake tins. The cakes will take approximately 35 minutes to cook.
  • Allow the cake to completely cool before topping with the frosting. If the cake is still warm the frosting will melt/slide off.
  • You will have a generous amount of cream cheese frosting, while I have just iced the top of the cake pictured, you can also cut the cake in half and add frosting to the middle.
  • To store, place in an airtight container (or cover with cling wrap) and store in the fridge for up to four days. 
  • To freeze, place the un-iced cake into a freezer safe container and freeze for up to two months.

You may also enjoy these Thermomix Cake Recipes:

Carrot Cake topped with cream cheese frosting sitting on a white plate.
Print Recipe
5 from 2 votes

Thermomix Carrot Cake

Our famous Thermomix Carrot Cake takes less than 15 minutes to prepare and is guaranteed to be a show stopper!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Desserts
Cuisine: Australian
Servings: 10 people
Calories: 750kcal
Author: Lucy & Lauren

Equipment

  • 1 x 22cm springform tin

Ingredients

  • 3 eggs 70 grams
  • 120 grams vegetable oil see notes
  • 300 grams caster sugar
  • 360 grams self-raising flour
  • ½ teaspoon bicarbonate soda
  • 2 teaspoons cinnamon
  • 440 grams pineapple crushed and drained
  • 300 grams carrots approx 3 medium carrots
  • 200 grams pecans see notes

Cream Cheese Icing

  • 250 grams cream cheese softened
  • 360 grams icing sugar
  • 115 grams butter at room temperature
  • 2 teaspoon vanilla extract

Instructions

  • Preheat oven to 190 degrees celsius (fan-forced).
  • Line the base of the springform tin and lightly grease the sides.
  • Peel and roughly chop the carrots into 4cm pieces.
  • Place the carrots into the Thermomix bowl and mix for 7 seconds, speed 5 to grate. Transfer the carrots to a separate bowl ad set aside until needed.
  • Place the pecans into the Thermomix bowl and mix for 8 seconds, speed 5.
  • Place the pecans into the bowl with the grated carrot.
  • Add the eggs, oil and sugar to the Thermomix bowl and mix for 20 seconds, speed 5.
  • Scrape down the sides of the bowl and add the dry ingredients. Mix for 10 seconds, speed 5.
  • Add the carrot, pecans and pineapple and mix on for 15 seconds, speed 3, reverse. You may need to use the spatula to help push down the ingredients.
  • Transfer the mixture to prepared cake tin. Bake for 45 - 50 minutes or until cooked through when tested with a skewer.
  • Allow the cake to cool for 10 minutes before removing from the tin and setting aside to cool completely.
  • To make the cream cheese frosting, place all of the ingredients into the Thermomix bowl and mix for 30 seconds, speed 3. Scrape down the sides of the bowl and mix for a further 20 seconds speed 4 or until smooth and creamy.
  • Cover the cake (which has completely cooled) with icing.
  • This carrot cake will keep in the fridge in an airtight container for up to 4 days.

Notes

  • You will need approximately 3 carrots for this recipe. Peeling the carrots is optional.
  • One 440gram tin of crushed pineapple is required for this recipe. Pineapple rings can also be used. Mix for 5 seconds, speed 4 in your Thermomix to crush. It is important to drain the juice from the pineapple.
  • The pecans can be substituted for walnuts.
  • This cake can be baked in 2 x 20cm round cake tins. The cakes will take approximately 35 minutes to cook.
  • Allow the cake to completely cool before topping with the frosting. If the cake is still warm the frosting will melt/slide off.
  • You will have a generous amount of cream cheese frosting, while I have just iced the top of the cake pictured, you can also cut the cake in half and add frosting to the middle.
  • To store, place in an airtight container (or cover with cling wrap) and store in the fridge for up to four days. 
  • To freeze, place the un-iced cake into a freezer safe container and freeze for up to two months.

Nutrition

Calories: 750kcal | Carbohydrates: 105g | Protein: 10g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 99mg | Sodium: 249mg | Potassium: 320mg | Fiber: 4g | Sugar: 73g | Vitamin A: 5745IU | Vitamin C: 23mg | Calcium: 74mg | Iron: 1mg

Looking for even more?

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

ThermoBliss complete set

Thermomix Chicken Parma Balls

These Thermomix Chicken Parma Balls make the perfect easy midweek meal! They are full of flavour, feed a crowd and you can also freeze any leftovers.

Side view of Chicken Parma Balls in a white baking dish straight from the oven.

The Thermomix makes these Chicken Parma Balls so incredibly easy to put together. You simply blitz your bread into crumbs, add all of the meatball ingredients and mix together - it couldn't be easier!

Why you will love this recipe:

Packed with Veggies - perfect for smuggling some extra veggies into the kids!

Feeds a crowd - when served with pasta/rice/mashed potato, these Thermomix Chicken Parma Balls will feed 6 people.

Versatile - this recipe can be halved. You can also adapt the ingredients to suit what you have, out of carrots? Use sweet potato instead.

Freezer Friendly - leftovers can be stored in a freezer safe container for up to three months

Side view of a Overhead

Thermomix Chicken Parma Ball Ingredients:

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

  • Chicken Mince - purchase pre-made mince or make your own by blitzing 1 kilogram of chicken breasts in your Thermomix.
  • Zucchini - chopped into 3cm pieces.
  • Carrots - chopped into three pieces. You will need approximately two carrots for this recipe.
  • Garlic Cloves – can be substituted with garlic powder.
  • Mixed Herbs
  • Onion Flakes
  • Parmesan Cheese
  • Breadcrumbs - make your own using 3 slices of stale bread.
  • Passata – tinned crushed tomatoes can also be used.
  • Tomato Paste
  • Mozzarella Cheese
Ingredients to make chicken parma balls in a thermomix on a white bench.

How to Make Chicken Parma Balls in the Thermomix:

Step 1. Add the garlic cloves, stale bread (torn into large pieces) and parmesan cheese to your Thermomix bowl and blitz to combine. Transfer to a separate bowl.

Breadcrumbs, garlic and parmesan cheese combined in a thermomix bowl.

Step 2. Without washing the bowl, add the zucchini and carrot and mix to grate.

Step 3. Add the breadcrumb mixture, chicken mince, herbs and onion and mix to combine.

Meatball ingredients for chicken parma balls in a thermomix.

Step 4. Scoop up the chicken mixture and roll into balls. Place into a lightly greased baking dish and bake.

Chicken Parma balls ready to go into the oven.
Baked Chicken Parma Balls before the sauce has been added.

Step 5. Add the sauce ingredients to your Thermomix bowl and cook.

Sauce for Chicken Parma Balls in a Thermomix bowl.

Step 6. Carefully pour sauce over the Chicken Meatballs and top with grated mozzarella cheese. Return to the oven and bake until the cheese is golden.

Thermomix Chicken Parma Balls ready to go into the oven.

Tips for Making Thermomix Chicken Parma Balls:

You can make your own chicken mince using chicken breasts. Chop the chicken into 5cm pieces and blitz on speed 4 until desired consistency is achieved.

If you don’t have any zucchini or carrot, these ingredients can be omitted sweet potato can also be used.

When mixing all of the meatball ingredients together, you will need to use your spatula to push the ingredients down towards the blades.

You can use 2 x 400 gram tins of crushed tomatoes can be used in place of pasta.

If the balls are too soft to handle (which can happen due to the water content in chicken mince), add an additional ¼ cup of breadcrumbs and place the mixture into the fridge for 30 minutes to firm.

I always cook these meatballs in the oven. You could of course steam them in the Varoma if you prefer - but I personally like the texture and flavour better when they're baked in the oven.

This recipe can be halved.

Freeze any leftover baked Chicken Parma Balls in the freezer for up to three months.

Overhead view of Chicken Parma Balls in a white baking dish straight from the oven.

Frequently Asked Questions

What do you serve Chicken Parma with?

These Chicken Parma Balls can be served with rice, pasta or mashed potato.

Is Chicken Parma an Australia dish?

Chicken Parma (or Parmie) is an Australian Pub staple, however it is thought to have originated in the United States of America.

Large spoon scooping up a Chicken Parma Ball.

More easy Thermomix Dinner Recipes:

Looking for even more?

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

A bundle of 15 Thermomix Cookbooks.
Overhead view of a large spoon scooping up a Chicken Parma Ball.
Print Recipe
4.84 from 18 votes

Thermomix Chicken Parma Balls.

These delicious Thermomix Chicken Parma Balls make the perfect quick and easy dinner!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dinners
Cuisine: Australian
Servings: 6 people
Calories: 510kcal
Author: Lucy & Lauren
Cost: $20

Equipment

  • Thermomix
  • 1 x Large baking dish

Ingredients

  • 120 grams breadcrumbs 3 slices of stale bread.
  • 2 garlic cloves
  • 50 grams parmesan cheese cut into 3cm pieces
  • 120 grams zucchini cut into 3cm pieces
  • 100 grams carrots cut into 3cm pieces
  • 1 kilogram chicken mince
  • 2 tablespoon mixed herbs
  • 2 tablespoon onion flakes
  • salt and pepper

Tomato Sauce

  • 700 grams tomato passata
  • 140 grams tomato paste
  • 200 grams water
  • 1 tablespoon mixed herbs
  • 1 tablespoon onion flakes
  • 150 grams mozarella grated

Instructions

  • Preheat oven to 190 degrees celsius (fan-forced). 
  • Place the stale bread, parmesan cheese and garlic into the Thermomix bowl and mix for 10 seconds on Speed 8. Set aside.
  • Place the zucchini and carrot into the Thermomix bowl and mix for 4 seconds, speed 6 to grate. Add the breadcrumb mixture.
  • Add the chicken mince, mixed herbs and onion flakes and mix for 10 seconds, speed 4 to combine.
  • With wet hands form mixture into small meatballs and place into a greased baking dish. Place into the oven for 35 minutes.
  • While the Chicken Parma Balls are cooking, combine the passata, tomato paste, water, mixed herbs and onion flakes into a clean Thermomix bowl and cook for 6 minutes, 100 degrees, speed 2.
  • Remove the Chicken Parma Balls from the oven and carefully pour the tomato sauce over the top. Sprinkle over the cheese and return to the oven for a further 10 minutes or until the cheese is melted.

Notes

You can make your own chicken mince using chicken breasts. Chop the chicken into 5cm pieces and blitz on speed 4 until desired consistency is achieved.
If you don’t have any zucchini or carrot, these ingredients can be omitted sweet potato can also be used.
When mixing all of the meatball ingredients together, you will need to use your spatula to push the ingredients down towards the blades.
You can use 2 x 400 gram tins of crushed tomatoes can be used in place of pasta.
If the balls are too soft to handle (which can happen due to the water content in chicken mince), add an additional ¼ cup of breadcrumbs and place the mixture into the fridge for 30 minutes to firm.
I always cook these meatballs in the oven. You could of course steam them in the Varoma if you prefer - but I personally like the texture and flavour better when they're baked in the oven.
This recipe can be halved.
Freeze any leftover baked Chicken Parma Balls in the freezer for up to three months.

Nutrition

Calories: 510kcal | Carbohydrates: 35g | Protein: 44g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 169mg | Sodium: 770mg | Potassium: 1846mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4178IU | Vitamin C: 27mg | Calcium: 322mg | Iron: 6mg

Thermomix Monte Carlo Biscuits

These Thermomix Monte Carlo Biscuits are even better than the store bought variety - I promise! These biscuits are made with just a few simple ingredients and then sandwiched together with a delicious creamy filling and of course raspberry jam and can be ready in less than 40 minutes.

Thermomix Monte Carlo Biscuits sitting on a white platter.

These Monte Carlo Biscuits really are simple to put together and they can be ready to enjoy in less than one hour.

Why you will love this recipe:

  • Simple ingredients - you most likely have all the ingredients you need sitting in your pantry.
  • Freezer friendly - these biscuits can be froze when they are both filled and plain for up to three months.
  • Versatile - you can make smaller or larger biscuits than specified, however your cooking time will vary.
overhead view of Thermomix Monte Carlo Biscuits sitting on a white platter.Thermomix Monte Carlo Biscuits sitting on a white platter.

Ingredients

  • Butter - softened.
  • Brown Sugar
  • Egg
  • Vanilla Extract - you can also use vanilla essence
  • Self-raising flour
  • Plain flour
  • Desiccated coconut - shaved/shredded coconut cannot be used for this recipe as it will change the consistency.
  • Raspberry Jam
  • Icing Sugar

How to Make Monte Carlos in a Thermomix

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

  1. Combine the butter and sugar into a Thermomix bowl until smooth and creamy.
Monte Carlo Biscuit mixture in thermomix bowl.
  • Add remaining ingredients and mix.
Monte Carlo biscuit mixture in a thermomix bowl.
  • Bring mixture together on bench until smooth dough. Scoop out mixture and roll into a ball. Slightly press down with back of fork to create pattern before baking.
baked Monte Carlo biscuits sitting on a black wire rack.
  • Once the biscuits have completely cooled, make the butter cream, mixture and smear a little on the back of one biscuit and add raspberry jam.
Putting Monte Carlo Biscuit together, adult holding half of biscuit.
  • Sandwich together and repeat until all of the biscuits have been filled.
Monte Carlo biscuit sitting on marble bench top with tray of biscuits in background.

Tips for Making the BEST Thermomix Monte Carlo Biscuits

  • For best results, use butter which is at room temperature.
  • To ensure consistency with the size of the biscuits, use a teaspoon to scoop up the mixture.
  • You can make the biscuits larger, however the baking time will increase.
  • Strawberry jam can be used in place of raspberry.
  • These biscuits can be frozen (both filled and unfilled) for up to three months.
  • Once filled, store in an airtight container in a cool dry place for up to five days. Please note these biscuits will soften over time.

More Thermomix Biscuit Recipes:

Thermomix Monte Carlo Biscuits sitting on a white platter.
Print Recipe
5 from 2 votes

Thermomix Monte Carlo Biscuits

These Thermomix Monte Carlo Biscuits are even better than the store bought variety - I promise! These biscuits are made with just a few simple ingredients and then sandwiched together with a delicious creamy filling and of course raspberry jam and can be ready in less than 40 minutes.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Snacks
Cuisine: Australian
Servings: 20 biscuits
Calories: 209kcal
Author: Lucy & Lauren

Equipment

  • 2 x Baking Trays
  • Thermomix

Ingredients

  • 185 grams butter
  • 90 grams brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 185 grams self-raising flour
  • 100 grams plain flour
  • 40 grams coconut

Filling

  • ½ cup raspberry jam (or other jam)
  • 60 grams butter
  • ¾ cup icing sugar
  • ½ teaspoon vanilla extract
  • 2 teaspoon milk

Instructions

  • Preheat oven to 180 degrees celsius (fan-forced).
  • Line two trays with baking paper.
  • Place butter and sugar into Thermomix bowl.
  • Mix for 40 seconds, speed 3. Scrape down the sides of the bowl and mix for a further 30 seconds, speed 3 or until smooth and creamy.
  • With Thermomix running on speed 3, add egg and vanilla through hole in lid and continue mixing on speed 3 for 30 seconds.
  • Add the flours and coconut and select kneading function. Mix for 40 seconds.
  • Roll teaspoonfuls of the mixture into balls and place on baking paper lined trays.
  • Press a fork lightly over the top of the dough balls.
  • Bake in the oven for 12-15 minutes or until lightly golden-brown.
  • Remove from oven and leave on the trays for 5 minutes.
  • Place onto a wire rack to cool completely.
  • To make the buttercream filling, place icing sugar into the Thermomix bowl and mix for 10 seconds on Speed 9 (to remove lumps).
  • Add butter, vanilla and milk and mix for 40 seconds on Speed 3.
  • Place a teaspoon of jam onto the middle of half of the cookies.
  • Add a teaspoon of buttercream on top of the jam.
  • Top with another biscuit and press together lightly until the jam and buttercream reach the edges.
  • Store in an airtight container.

Notes

  • For best results, use butter which is at room temperature.
  • To ensure consistency with the size of the biscuits, use a teaspoon to scoop up the mixture.
  • You can make the biscuits larger, however the baking time will increase.
  • Strawberry jam can be used in place of raspberry.
  • These biscuits can be frozen (both filled and unfilled) for up to three months.
  • Once filled, store in an airtight container in a cool dry place for up to five days. Please note these biscuits will soften over time.

Nutrition

Calories: 209kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 35mg | Sodium: 87mg | Potassium: 42mg | Fiber: 1g | Sugar: 13g | Vitamin A: 319IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.5mg

Looking for more?

You can find even more easy recipes in our books and eBooks, browse here.

ThermoBliss Cookbook full set.

Thermomix Chocolate Cake

This easy Thermomix Chocolate Cake can be ready to enjoy in less than one hour, is made using basic staple ingredients and is most importantly delicious! You will love how simple this cake is to put together and also just how versatile it is. This Thermomix Chocolate Cake can be baked in a variety of cake tins or as muffins too.

Slice of Chocolate Cake iced with chocolate icing and sprinkles.

The very first recipe I ever made all on my own was this Easy Chocolate Cake recipe originally from my Great Nana.  My Nan was an amazing cook and had a knack of creating delicious meals out of the most basic ingredients. My sister and I used to love watching her cook and would sit crossed legged on her kitchen table watching as she would do things like creaming butter and sugar using her hand.

Why you will love this recipe!

It is versatile - you can bake this cake in a variety of cake tins. Just be aware that the baking time will vary.

Budget friendly - you will not need any special ingredients to make this Chocolate Cake, you most likely already have what you need in the fridge and pantry.

Freezer friendly - this cake can be frozen both when it is iced an also un-iced.

Overhead shot of slices of chocolate cake Topped with a chocolate icing and sprinkles.

Ingredients

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

  • Butter - we use unsalted butter when baking unless otherwise specified.
  • Self-raising flour
  • Caster sugar
  • Cocoa powder
  • Eggs - we use 70 gram eggs.
  • Milk - either full cream or skim milk can be used
  • Vanilla Extract
Ingredients to make a chocolate cake in a thermomix on a white bench top.

How to make a Chocolate Cake in a Thermomix

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

Step 1. Melt the butter in your Thermomix bowl.

Melted butter in a Thermomix bowl.

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

Step 3. Transfer the mixture to a lined cake dish.

Chocolate cake mixture in a cake tin.

Step 4. Bake until the chocolate cake is cooked through when tested with a skewer.

Baked Chocolate Cake.

Step 5. Once the cake has completely cooled, ice with a simple chocolate icing (if desired) and cut into pieces to serve.

Uncut Chocolate Cake iced and decorated with sprinkles.

Tips for making the BEST Thermomix Chocolate Cake:

If you don't have self-raising flour, you can use plain flour in it's place and add 1 & ½ teaspoons of baking powder.

This recipe can be doubled, please note the mixing time will increase.

The cooking time in the recipe card below is based on a cake baked in an 18 x 28 shallow cake tin. This Chocolate Cake can also be baked in a loaf, round or square cake tin. Please note the cooking time will vary.

Store in a cool dry place for up to one week.

You can make this cake into muffins or bake in cake tins other than specified below. Please note the cooking time will vary.

To freeze, place in a freezer safe bag/container and store for up to three months.

Frequently Asked Questions

Can you freeze chocolate cake?

Yes, you can definitely freeze a chocolate cake. To store, place into a freezer safe bag or container and store for up to three months.

What is the best type of cocoa to use when baking?

We prefer to use a good quality cocoa powder when baking and regularly use Cadbury's Cocoa Powder.

Slice of Chocolate Cake iced with chocolate icing and sprinkles.

More easy Thermomix Cake recipes:

Looking for even more?

You can find delicious and simple Thermomix Cake recipes in our books and eBooks, shop the range here.

A bundle of 15 Thermomix Cookbooks.
Slice of Chocolate Cake iced with chocolate icing and sprinkles.
Print Recipe
4.79 from 65 votes

Thermomix Chocolate Cake

This easy Thermomix Chocolate Cake can be ready to enjoy in less than one hour, is made using basic staple ingredients and is most importantly delicious! You will love how simple this cake is to put together and also just how versatile it is.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Cakes
Cuisine: Australian
Servings: 16 slices
Calories: 215kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • 1 x 18 x 28cm slice tin

Ingredients

  • 90 grams butter
  • 2 tablespoons cocoa
  • 2 eggs 70 gram eggs
  • ½ teaspoon vanilla extract
  • 175 grams caster sugar
  • 175 grams self raising flour
  • 130 grams milk

Chocolate Icing

  • 300 grams icing sugar
  • 1 ½ tablespoon cocoa
  • 10 grams butter
  • 3 tablespoon hot water

Instructions

  • Preheat your oven to 170 degrees celsius (fan forced) and line the base of a slice tin with baking paper.
  • Place the butter into Thermomix bowl and melt for 2 minutes at 60 degrees on speed 1.
  • Add the flour and cocoa into the Thermomix bowl and add the eggs, milk, sugar and vanilla essence before mixing for 20 seconds on speed 5 or until the mixture is smooth and has combined.
  • Pour into the prepared cake tin and bake for 35 minutes or until a skewer inserted in the middle comes out clean.
  • Allow cake to cool in the tin for five minutes before transferring to a wire rack to cool completely.

Chocolate Icing

  • Insert the butterfly attachment into the Thermomix bowl. Add the icing ingredients and mix for 30 seconds, speed 3.
  • If the icing is too dry, add an extra tablespoon of water, you want it to have a consistency that allows it to be spread.
  • Top the cake with the icing and add sprinkles - optional.

Notes

If you don't have self-raising flour, you can use plain flour in it's place and add 1 & ½ teaspoons of baking powder.
This recipe can be doubled, please note the mixing time will increase.
The cooking time in the recipe card below is based on a cake baked in an 18 x 28 shallow cake tin. This Chocolate Cake can also be baked in a loaf, round or square cake tin. Please note the cooking time will vary.
Store in a cool dry place for up to one week.
You can make this cake into muffins or bake in cake tins other than specified below. Please note the cooking time will vary.
To freeze, place in a freezer safe bag/container and store for up to three months.

Nutrition

Calories: 215kcal | Carbohydrates: 39g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 52mg | Potassium: 50mg | Fiber: 1g | Sugar: 30g | Vitamin A: 199IU | Calcium: 18mg | Iron: 0.4mg

Thermomix Rum & Raisin Fudge

Our adults-only boozy Thermomix Rum & Raisin Fudge is perfect for Christmas... or a cheeky late night dessert!

Filled with roasted almonds and rum-infused raisins, this chocolate fudge recipe is simply irresistible.

Chocolate fudge with almonds and raisins on a white cake stand.

Say hello to the sweetest, creamiest, rum-flavoured fudge!

Just like our homemade Baileys, Kahlua Brownies and Chocolate Baileys Cocktail, this boozy rum and raisin fudge is completely adults-only!

Why You're Going To Love This Recipe

This decadent Thermomix Rum & Raisin Fudge is always a hit!

  • Make ahead of time - fudge can be made up to 3 weeks ahead of time and stored in an airtight container in the fridge. Place sheets of baking paper between the layers of fudge to avoid them sticking to one another.
  • Feeds a crowd - as we all know, fudge is incredibly rich and sweet! This means it's the perfect option for large dinner parties or celebrations.
  • Suitable to all Thermomix models - you can make our Thermomix Rum & Raisin Fudge in any of the Thermomi machine models.
  • Adults - Only - this means that there's no sharing! Yay!
Pieces of rum and raisin fudge on a board.

What You Need

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

The ingredients for rum and raisin fudge.
  • Rum - You can use any type of rum for this recipe (white, gold or dark). I generally recommend using a darker rum (like Captain Morgan).
  • Raisins - these are larger than sultanas and soak up the rum when heated. Alternatively, you can use sultanas if that's what you have on hand.
  • Chocolate - I recommend using a good quality milk or dark chocolate (like Cadbury, Lindt, Nestle or Hersheys.
  • Raw Sugar - also known as granulated sugar.
  • Sweetened Condensed Milk - use full fat (not skim) sweetened condensed milk as it sets firmer.
  • Butter - use salted or unsalted butter.
  • Almonds - use roasted (not natural or raw) almonds for the best taste and crunch!

Step By Step Instructions

It's SO easy to make Thermomix Rum & Raisin Fudge!

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

Step 1 - Infuse The Raisins With Rum

Place the rum and raisins into a microwave-safe bowl and heat in 30 second bursts (2-3 bursts). Set aside while you prepare the fudge.

Step 2 - Grate The Chocolate

Start by grating the milk (or dark) chocolate. Set aside in a seperate bowl.

An overhead shot of a jug with grated chocolate.

Step 3 - Mill The Raw Sugar

Place the raw sugar into the Thermomix bowl and mix to finely mill the sugar. Scrape down the sides of the bowl.

Milled raw sugar in a Thermomix.

Step 4 - Cook The Fudge

Sweetened condensed milk and butter in a Thermomix jug.

Add the sweetened condensed milk and butter and cook (see recipe below for details).

Hot fudge liquid in a Thermomix bowl.

Step 5 - Add The Chocolate, Raisins & Almonds

Add the grated chocolate and mix to combine.

Grated chocolate on top of hot fudge liquid.

Add the almonds and rum/raising mixture and mix on REVERSE to combine.

Raisins and chopped almonds in a stainless jug.

Step 6 - Allow The Fudge To Set

Working quickly, pour the fudge into a prepared baking tin, spread out the top evenly and chill in the fridge until set.

A slice tin with chocolate. nut fudge.

Expert Tips

  • Use a good quality chocolate - it makes a huge difference to the final product. I recommend Cadbury, Nestle or Lindt.
  • Use roasted (not natural or raw) almonds - you can buy these from the supermarket.
  • For a non-alcoholic version, omit the rum and replace with water when heating the raisins.
  • Once cooked, the fudge will set very quickly - make sure your tin is prepared ahead of time.
  • Be careful as the mixture will be extremely hot when transferring to the baking tin!
  • Storing - fudge can be made up to 3 weeks ahead of time and stored in an airtight container in the fridge. Place sheets of baking paper between the layers of fudge to avoid them sticking to one another.
An overhead shot of chocolate fudge.

FAQs

Can I make a non-alcoholic version of this?

Absolutely! Simply replace the rum with water when heating the raisins.

What kind of rum should I use?

You can use any type of rum for this recipe (white, gold or dark). I generally recommend using a darker rum (like Captain Morgan).

What is Varoma temperature?

Varoma is a temperature of 114 degrees celsius on the Thermomix machine. When you turn the temperature dial up to the highest setting, it will say Varoma (sometimes referred to as steaming temperature).

Love making fudge in your Thermomix? We do too!

Here's a few more of our most popular Thermomix fudge recipes:

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Chocolate fudge with almonds and raisins on a white cake stand.
Print Recipe
5 from 13 votes

Thermomix Rum & Raisin Fudge

Our adults-only boozy Thermomix Rum & Raisin Fudge is perfect for Christmas... or a cheeky late night dessert!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Desserts
Cuisine: Western
Servings: 20 serves
Calories: 218kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix

Ingredients

  • 60 g rum see notes
  • 80 g raisins
  • 200 g milk chocolate or dark chocolate
  • 200 g raw sugar
  • 395 g sweetened condensed milk
  • 125 g butter
  • 80 g roasted almonds roughly chopped

Instructions

  • Line an 18 X 28cm slice tin with baking paper.
  • Place the rum and raisins into a microwave-safe bowl and heat in 30 second bursts (2-3 bursts). Set aside for 30 minutes to allow the flavour to enhance.
  • Place the milk chocolate into the Thermomix bowl and mix for 10 seconds, Speed 9. Set aside in a bowl.
  • Place the raw sugar into the Thermomix bowl and mill for 10 seconds, Speed 9.
  • Add the sweetened condensed milk and butter. Cook for 8 minutes, 100 degrees, Speed 3.
  • Cook for a further 20 minutes, Varoma temperature, Speed 3.
  • Add the grated chocolate and mix for 15 seconds, Speed 3.
  • Add the almonds and rum/raising mixture and mix for 15 seconds, REVERSE, Speed 3.
  • Pour the fudge into the prepared baking tin. Refrigerate until set.

Notes

RECIPE NOTES & TIPS
  • Use a good quality chocolate - it makes a huge difference to the final product. I recommend Cadbury, Nestle or Lindt.
  • Use roasted (not natural or raw) almonds - you can buy these from the supermarket.
  • For a non-alcoholic version, omit the rum and replace with water when heating the raisins.
  • Once cooked, the fudge will set very quickly - make sure your tin is prepared ahead of time.
  • Be careful as the mixture will be extremely hot when transferring to the baking tin!
  • Storing - fudge can be made up to 3 weeks ahead of time and stored in an airtight container in the fridge. Place sheets of baking paper between the layers of fudge to avoid them sticking to one another.

Nutrition

Calories: 218kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 68mg | Potassium: 140mg | Fiber: 1g | Sugar: 26g | Vitamin A: 209IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 0.5mg

Thermomix Vegemite and Cheese Scrolls

It really couldn't be easier to make your own Vegemite and Cheese Scrolls in the Thermomix! Using a simple four ingredient dough, these scrolls can be ready to enjoy in around 30 minutes. They are also perfect for the kids lunchboxes and are freezer friendly too.

 

Cheese and Vegemite Scrolls on marble platter

You can stop buying Cheesymite Scrolls from Baker's Delight now that you have this recipe! These scrolls are super simple to make and best of all you probably have the ingredients already in the pantry to make them.

Why you will love this recipe:

  • Quick to make - these scrolls can be ready to enjoy in less than 30 minutes.
  • Yeast Free - you don't need any yeast to make this recipe as self-raising flour is used.
  • Freezer Friendly - these scrolls can be frozen for up to two months.
  • Budget - with just six basic ingredients, you likely have everything you need to make these Vegemite and Cheese Scrolls already sitting in your fridge and pantry.
vegemite and cheese scrolls on platter

Ingredients:

  • Self Raising Flour
  • Butter - either salted or unsalted butter is fine.
  • Salt
  • Milk
  • Vegemite
  • Cheese - I used Tasty (cheddar) cheese for this recipe.
side view of cheese and vegemite scrolls on platter

How to Make Vegemite and Cheese Scrolls:

  1. Combine the dough ingredients in your Thermomix,
  2. Knead until a smooth dough forms,
  3. Turn the dough out onto your bench top and roll into a rectangle,
  4. Spread the Vegemite and sprinkle the cheese over the top,
  5. Roll to enclose the fillings,
  6. Slice into pieces and sprinkle with a little more cheese,
  7. Bake until golden.
Collage showing the steps to make Vegemite and Cheese Rolls in a thermomix

Frequently Asked Questions

HOW LONG CAN THESE CHEESE AND VEGEMITE SCROLLS BE STORED FOR?

You can store these Scrolls at room temperature in an airtight container for up to four days.

IS THIS RECIPE FREEZER FRIENDLY?

Yes, it sure is! These scrolls can be frozen for up to three months. I usually store them in either a freezer safe container or zip lock bag in my freezer. I also put frozen scrolls straight into the boys' lunchboxes and they are perfectly thawed by morning tea.

WHAT OTHER SCROLL FILLINGS CAN I USE?

It's really up to you and your imagination! Some of our other favourite scroll fillings are recipes are:

Tips for Making these Scrolls:

  • Make sure that your Vegemite is at room temperature before trying to spread it across the dough. If it’s too cold it will be difficult to spread smoothly and you may get holes in your dough.
  • If you make your scrolls smaller/larger than specified in the recipe, the cooking time will vary.
  • Your dough will be soft, however if making these Scrolls in a warm climate, we suggest placing the dough into the fridge for 20 minutes to firm before slicing.
  • You can use different cheeses for this recipes, these scrolls are also delicious made with a combination of tasty and mozzarella cheese.
  • To store the baked scrolls, place into an airtight container and enjoy with 5 days.

Looking for More Easy Snacks?

close up of cheese and vegemite scrolls on platter
Print Recipe
4.75 from 59 votes

Thermomix Cheese and Vegemite Scrolls

These Cheese and Vegemite Scrolls can be ready to enjoy in less than 30 minutes! They are freezer friendly and perfect for lunchboxes.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Snacks
Cuisine: Australian
Servings: 12 scrolls
Calories: 212kcal
Author: Lucy & Lauren

Equipment

  • Baking Tray

Ingredients

  • 300 grams self raising flour
  • 90 grams butter
  • ½ teaspoon salt optional
  • 170 grams milk
  • ¼ cup Vegemite at room temperature
  • 150 grams Cheese

Instructions

  • Preheat your oven to 210 degrees celsius (fan-forced) 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.
  • Add the milk and mix for 7 seconds on Speed 4 to combine.
  • Select the Kneading Function and mix for 2 minutes.
  • 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.
  • Spread the Vegemite over the dough, leaving a 2cm gap around the edges. Sprinkle the cheese - reserve approximately ¼ cup of cheese.
  • Cut into 12 slices – approximately 2cm thick.
  • Place on a baking tray and sprinkle with the remaining grated cheese.
  • Bake in oven for 25 minutes or until golden brown on top and cooked through.

Notes

  • Make sure that your Vegemite is at room temperature before trying to spread it across the dough. If it’s too cold it will be difficult to spread smoothly and you may get holes in your dough.
  • I use Tasty Cheese when making this recipe, however you can also use Cheddar, Mozzarella – or a combination of both!
  • If you make your scrolls smaller/larger than specified in the recipe, the cooking time will vary.
  • Your dough will be soft, however if making these Scrolls in a warm climate, we suggest placing the dough into the fridge for 20 minutes to firm before slicing.
  • You can use different cheeses for this recipes, these scrolls are also delicious made with a combination of tasty and mozzarella cheese.
  • To store the baked scrolls, place into an airtight container and enjoy with 5 days.

Nutrition

Calories: 212kcal | Carbohydrates: 20g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 381mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Vitamin A: 336IU | Calcium: 115mg | Iron: 1mg

You can find more easy recipes in our ThermoBliss Lunchbox Snacks and Kids Snacks Books - shop the full range of books and eBooks here.

 

Thermomix White Chocolate and Cranberry Hot Cross Buns

Since making Hot Cross Buns in my Thermomix, I've been having a little fun experimenting with different flavours. So far these White Chocolate and Cranberry Hot Cross Buns are up there with being the most delicious Hot Cross Buns I have ever tasted - a big call I know!

Two Hot Cross Buns made with chocolate and cranberries, served on a plate.

 

My favourite thing about this recipe is the way the white chocolate pieces begin to melt into the bun which creates a deliciously sweet and soft treat.  Have I convinced you yet? What are you waiting for - make these today!

 

Two Hot Cross Buns made with chocolate and cranberries, served on a plate.
Print Recipe
5 from 2 votes

Thermomix White Chocolate and Cranberry Hot Cross Buns

Our Thermomix White Chocolate and Cranberry Hot Cross Buns are the perfect Easter treat! Serve them toasted with butter for the ultimate breakfast!
Prep Time1 hour 30 minutes
Cook Time20 minutes
Total Time1 hour 50 minutes
Course: Easter Baking
Cuisine: Easter
Servings: 12 buns
Calories: 423kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix
  • Oven

Ingredients

  • 1 tbs active dry yeast
  • 115 g caster sugar
  • 375 g lukewarm milk
  • 640 g plain flour
  • 2 teaspoon ground cinnamon
  • 50 g butter melted
  • 1 egg
  • 150 g craisins
  • 200 g white chocolate
  • 2 tbs apricot jam
  • 2 tbs water

Instructions

  • Break 100g of white chocolate into squares and place into your thermomix bowl. Blend for 5 seconds on speed 5 or until it's roughly chopped (time may vary due to the temperature of your chocolate). Pour into a separate bowl and set aside.
  • Place the yeast, 2 teaspoons of the sugar and all of the milk into your thermomix bowl and cook for 2 minutes on 37 degrees, speed 1. Leave yeast mixture in bowl whilst you move onto the next steps.
  • Lightly oil a large bowl and set aside until needed.
  • Line a 23cm cake tin with baking paper and also set aside until needed.
  • Add the flour, cinnamon, egg, butter and remaining sugar into the thermomix bowl. Mix for 15 seconds on speed 7 or until all ingredients have combined.
  • Add the craisins and whopped white chocolate to the bowl and combine for 3 minutes using the kneading function.
  • Place the dough into the prepared oiled bowl, cover with a tea towel and sit in a warm place for around an hour or until the dough has doubled in size.
  • Remove the dough from the bowl and divide into 12 equal pieces before rolling into balls.
  • Place the dough balls into the prepared cake tin, cover with a tea towel and place the tin in a warm spot for another 30 minutes to allow the dough to again rise.
  • While the dough is rising, preheat your oven to 200 degrees.
  • Once the dough has risen, place the tray into the oven to bake for 20 minutes, or until the buns are golden brown and spring back when touched.
  • To prepare your glaze, place the apricot jam and water into a small bowl and heat in the microwave for 30 seconds before mixing to combine.
  • Brush the glaze over the still hot Hot Cross Buns before carefully transferring the buns to a wire rack to cool.
  • Once the buns have completely cooled, melt the remaining 100g of white chocolate and place it in a piping bag before piping the crosses onto the top of each bun.
  • Allow the chocolate to set and enjoy.

Nutrition

Calories: 423kcal | Carbohydrates: 75g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 62mg | Potassium: 171mg | Fiber: 2g | Sugar: 32g | Vitamin A: 187IU | Vitamin C: 0.4mg | Calcium: 88mg | Iron: 3mg

 White Chocolate and Cranberry Hot Cross Buns 8

White Chocolate and Cranberry Hot Cross Buns 7

White Chocolate and Cranberry Hot Cross Buns 5

White Chocolate and Cranberry Hot Cross Buns 6

White Chocolate and Cranberry Hot Cross Buns 3

White Chocolate and Cranberry Hot Cross Buns 2

What is your favourite Hot Cross Bun flavour?

Thermomix Lemon & Coconut Slice

Our most popular Thermomix Lemon & Coconut Slice takes just 15 minutes to prepare. A favourite in school lunchboxes or for morning tea, this simple slice is always a hit!

Pieces of coconut slice with lemon frosting on a cake stand.

When we started ThermoBliss back in 2015, we made sure that we shared our absolute favourite recipes first... and it should be no surprise that this Thermomix Lemon & Coconut Slice is one of our oldest and most popular recipes!

And so, of course, after 6 years, it deserved to have a makeover with new photos, tips and tricks!

Just like our Weet-Bix Slice, Jelly Slice and Clinkers Slice, this Lemon & Coconut Slice is an absolute classic that is loved by all who try it!

Pieces of lemon coconut slice on a board.

Why You're Going To Love This Recipe

There's a lot to love about this tangy and sweet slice!

  • No-Bake - forget about turning the oven on, simply whip up the base and icing in your Thermomix and chill in the fridge
  • Quick & Easy - just 15 minutes prep time is all it takes to make this firm family favourite
  • Perfect For Using Up Lemons - got a lemon tree bursting with fruit? This recipe is perfect for that!
  • Great For Lunchboxes - an absolute fave in kids lunchboxes... it's sure to be the first to disappear at morning tea
  • Freezer-Friendly - make a batch of slice and freeze in an airtight container for up to 3 months. Allow to defrost before consuming.
Pieces of lemon and coconut slice on a white cake stand.

What You Need

This simple slice is made from just a few basic ingredients:

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

  • plain sweet biscuits - I like to use Arnotts Marie biscuits but you can use any variety of plain sweet biscuits you like (known as cookies in the US).
  • sweetened condensed milk - choose the full fat (not skim) version as it sets firmer.
  • butter - salted or unsalted is fine.
  • lemon juice - fresh lemon juice from lemons (not bottled) is best. For an extra lemony kick, add grated lemon zest to the base.
  • coconut - choose fine desiccated coconut (not flakes or shredded)
  • icing sugar - choose pure icing sugar for a firmer icing or icing sugar mixture for a softer icing (I prefer pure icing sugar)

Step By Step Instructions

Make The Base

Start by melting the butter in the Thermomix bowl. Add the biscuits and mix until finely crushed (a few small chunks are fine!).

Crushed biscuits in a blender.

Add the sweetened condensed milk, lemon juice and coconut and mix to combine.

Condensed milk, coconut and biscuits in a stainless bowl.

Note: The mixture will be quite sticky at this stage.

A condensed milk and biscuit mixture in a Thermomix.

Press the mixture very firmly into a baking paper lined tin. You will need to use the flat side of a spoon to spread and press the mixture.

A biscuit crumb slice in a rectangular baking tin.

Make The Icing

Place the icing sugar and lemon juice into the Thermomix bowl. Mix until smooth and combined.

Icing sugar and lemon juice in a Thermomix.

If the icing is too runny, add a little extra icing sugar and mix again. Spread the icing over the slice and sprinkle extra coconut over the top (optional).

Lemon icing in a Thermomix.

Expert Tips

How can I make it taste more lemony?

I LOVE lemon and so I always add a tablespoon of finely grated lemon zest to the base mixture.

How do I make my icing firmer?

Pure icing sugar will set firmer than icing sugar mixture so I recommend using that. If you find your icing is too runny, add a little more icing sugar and mix again.

Help! My icing is too thick!

Simply add a little more lemon juice and mix again. You want the consistency to be firm but spreadable.

Storing and Freezing

Store in an airtight container in the fridge for up to 1 week or freeze in an airtight container for up to 3 months.

Pieces of biscuit slice with lemon and coconut.

If you love no-bake slices, then here's 5 more of our all-time favourites:

  • Thermomix Hedgehog Slice - that perfect combination of chocolate and biscuits is a match made in slice heaven.
  • Thermomix Cookies & Cream Cheesecake - creamy with chunks of chocolate biscuit throughout, this slice doubles as a morning tea favourite or a cheeky late night dessert.
  • Thermomix Peppermint Slice - chocolate and peppermint goodness that everyone loves!
  • Thermomix Caramello Slice - everybody loves chocolate and caramel, right!?
  • Thermomix Clinkers Rocky Road - chunks of Clinkers gives this classic slice a fun new twist.
A half eaten piece of slice with lemon icing.

Thermomix Slices Cookbook

Shop our Thermomix Slices cookbook filled with 31 of our favourite slice recipes.

We’ve included plenty of good old fashioned favourites like hedgehog slice, jelly slice, caramel slice and our famous chocolate brownies. But we’ve also got lots of brand new creations to tempt your tastebuds... think Mars Bar & Malteser Fudge or our Caramello, Malteser and Choc Ripple Slice!

Thermomix Slices Cookbook
Pieces of lemon coconut slice on a board.
Print Recipe
5 from 11 votes

Thermomix Lemon & Coconut Slice

Our most popular Thermomix Lemon & Coconut Slice takes just 15 minutes to prepare. A favourite in school lunchboxes or for morning tea, this simple slice is always a hit!
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Slices
Cuisine: Western
Servings: 20 serves
Calories: 218kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • Thermomix

Ingredients

For the base

  • 50 g butter chopped
  • 250 g plain sweet biscuits like Arnott's Marie
  • 395 g sweetened condensed milk
  • 15 g lemon juice
  • 45 g desiccated coconut

For the icing

  • 300 g pure icing sugar
  • 30 g of lemon juice
  • 25 g extra desiccated coconut to decorate, optional

Instructions

  • Line a 28cm x 18cm slice tin with baking paper, making sure to leave paper hanging over the sides.
  • Place the butter into the Thermomix bowl and melt on 2 minutes, 60 degrees, Speed 3 or until melted.
  • Add the biscuits and crush for 10 seconds on Speed 8.
  • Add the sweetened condensed milk, lemon juice and coconut (plus finely grated lemon zest if using) to the bowl and mix on Speed 4 for 15 seconds or until combined. Use your spatula to help scrape the sides of your bowl mid way through mixing.
  • Pour the mixture into your prepared slice tin and use the back of metal spoon to spread it across the tin.
  • To make the icing, place the icing sugar into the Thermomix bowl and sift by pressing Turbo for 5-10 seconds. Add the lemon juice and mix for 30 seconds on Speed 4.
  • Note: If your icing is too thick, add a little extra lemon juice to the mixture until it is a thick but spreadable consistency. If the icing is too runny, add a little more icing sugar and mix again.
  • Pour the icing over the top of your slice and sprinkle the extra coconut over the top.
  • Place the slice into the fridge for 6 hours (preferably overnight) to allow it to set.

Notes

RECIPE NOTES & TIPS
To make your slice extra lemony - add a tablespoon of finely grated lemon zest to the base mixture.
Spreading the slice - The slice base mixture is quite soft and sticky and you will need to use the back of a spoon to help spread it across your tin.
Cutting - Ensure your slice has completely set before cutting it into pieces.
Store and freeze - Store in an airtight container in the fridge for up to 1 week or freeze in an airtight container for up to 3 months.
 

Nutrition

Calories: 218kcal | Carbohydrates: 34g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 110mg | Potassium: 102mg | Fiber: 1g | Sugar: 28g | Vitamin A: 126IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg

Thermomix Tim Tam Truffles

Our 3 Ingredient Thermomix Tim Tam Truffles are so delicious and decadent - the perfect bite-sized dessert.

Made using Tim Tams, cream cheese and coated in white chocolate, these are so easy to prepare!

A half eaten chocolate Tim Tam ball.

Looking for an easy dessert or party food option that everyone will love!?

These Thermomix Tim Tam Truffles are just what you need!

A simple 3 ingredient recipe that takes just a few minutes to prepare.

Just like our chocolate cheesecake balls, peppermint cheesecake balls and Toblerone cheesecake balls, these rich Tim Tam truffles are simply irresistible.

Why You're Going To Love This Recipe

What's not to love about a rich and creamy cheesecake ball!?

  • Just 3 Ingredients - our Thermomix Tim Tam Truffles are made from chocolate Tim Tams, cream cheese and melted chocolate (and optionals sprinkles!)
  • No - Bake - there's no need to turn the oven on to make our cheesecake balls. This is the perfect dessert recipe for the hot summer months.
  • Bite-Sized Dessert - There's no need for sharing when it comes to these mini truffle balls.
  • Great For Parties - Catering for a party? These individual portion Tim Tam Truffles are just the right size.
  • Versatile - Use different flavoured Tim Tams or mix things up and dip the truffles in melted milk or dark chocolate.
Tim Tam balls on a plate.

What You Need

Just 3 ingredients are needed to make our Thermomix Tim Tam Truffles.

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

The ingredient for chocolate cheesecake balls.
  • Tim Tams - chocolate coated biscuits made by Arnott's are popular here in Australia. Alternatively, you can use Penguin biscuits (popular in the UK). I've used regular chocolate Tim Tams in this recipe, but you can substitute with any of your favourite Tim Tam flavours - caramel and chocolate mint are two of my favourite options!
  • Cream Cheese - choose a block of full fat (not light or spreadable) cream cheese. I recommend using Philly brand.
  • Melted Chocolate - I recommend using chocolate melts for this recipe. You can use either white, milk or dark chocolate.
  • Sprinkles or 100s and 1000s - for decorating (optional).

Step By Step Instructions

It couldn't be easier to make Thermomix Tim Tam Truffles!

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

Step 1 - Crush The Tim Tams

Place the Tim Tam biscuits into the Thermomix bowl.

Tim Tam biscuits in a Thermomix.

Mix until fine crumbs remain.

Crushed Tim Tams in a Thermomix.

Step 2 - Add The Cream Cheese

Place the cream cheese (broken into chunks) into the Thermomix bowl with the Tim Tams.

Cream cheese and crushed Tim Tams in a Thermomix.

Mix together until combined.

TIP: Scrape down the sides of the bowl partway through mixing.

Step 3 - Chill The Mixture

Place the mixture into the freezer for 30 minutes to harden (this makes it easier to roll into balls).

Step 4 - Roll Into Balls

Roll the mixture into tablespoonful sized balls. Place onto a plate or tray.

Rolled chocolate cheesecake balls.

Step 5 - Decorate

Dip the chocolate truffles into the melted chocolate and allow any excess chocolate to drip off.

Decorate with sprinkles or 100s and 1000s if using.

Store in an airtight container in the fridge for up to 4 days.

White chocolate coated truffles on a baking tray.

Expert Tips

  • You can substitute the Tim Tams for Penguin biscuits if you're in the UK.
  • You can substitute the chocolate Tim Tams for any other flavour Tim Tams.
  • Use a block of full fat (not spreadable or light) cream cheese as it sets firmer.
  • Freeze the mixture before rolling into balls - this makes it far easier!
  • Place the melted chocolate into a small, deep bowl or ramekin. Use two forks or teaspoons to dip the truffles into the chocolate. Allow excess chocolate to drip off before placing onto a baking paper lined tray.
  • Store the Thermomix Tim Tam Truffles in an airtight container in the fridge for up to 4 days.
  • This recipe is not suitable for freezing.
An overhead shot of white chocolate truffles with sprinkles.

FAQs

What can I use if I can't buy Tim Tam biscuits?

If you're in the UK, you can substitute the Tim Tams for Penguin biscuits.

Can I use different flavours of Tim Tams?

Absolutely! You can use any flavour of Tim Tam biscuits you like (caramel or chocolate mint are favourites of mine!).

How long do Tim Tam cheesecake balls last?

Store the balls in an airtight container in the fridge for up to 4 days.

A plate of white chocolate coated dessert balls.

Looking for more delicious Thermomix dessert options?

Here's a few more of my favourites:

A half eaten chocolate truffle.

OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

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

ThermoBliss complete set
A half eaten chocolate Tim Tam ball.
Print Recipe
5 from 2 votes

Thermomix Tim Tam Truffles

Our 3 Ingredient Thermomix Tim Tam Truffles are so delicious and decadent - the perfect bite-sized dessert.
Prep Time15 minutes
Chilling Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Chocolate
Servings: 30 serves
Calories: 122kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • Thermomix

Ingredients

  • 375 g Tim Tams
  • 250 g cream cheese softened
  • 300 g white chocolate
  • 3 tbs 100s & 1000s or sprinkles to decorate

Instructions

  • Crush the Tim Tam biscuits into the Thermomix bowl for 10 seconds, Speed 8.
  • Add the cream cheese and mix for 30 seconds, Speed 4 or until completely combined.
  • Place the mixture into the freezer for 30 minutes to chill.
    Roll into balls.
  • Place the chocolate melts into the Thermomix bowl and melt for 3 minutes, 50 degrees, Speed 3 (or until melted).
  • Pour the chocolate into a deep bowl or ramekin.
  • Carefully dip your truffles into the chocolate mixture with a fork and place back onto the tray (allow any excess chocolate to drip off).
  • Place back onto the baking paper lined tray and decorate with 100s & 1000s or sprinkles. Chill in the fridge to set.
  • Store in an airtight container in the fridge for 4 days.

Notes

RECIPE NOTES & TIPS
  • You can substitute the Tim Tams for Penguin biscuits if you're in the UK.
  • You can substitute the chocolate Tim Tams for any other flavour Tim Tams.
  • Use a block of full fat (not spreadable or light) cream cheese as it sets firmer.
  • Freeze the mixture before rolling into balls - this makes it far easier!
  • Place the melted chocolate into a small, deep bowl or ramekin. Use two forks or teaspoons to dip the truffles into the chocolate. Allow excess chocolate to drip off before placing onto a baking paper lined tray.
  • Store the Thermomix Tim Tam Truffles in an airtight container in the fridge for up to 4 days.
  • This recipe is not suitable for freezing.

Nutrition

Calories: 122kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.005g | Cholesterol: 11mg | Sodium: 68mg | Potassium: 59mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 115IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg

Thermomix Licorice Allsort Slice

Our classic Thermomix Licorice Allsort Slice recipe is just like the one you grew up with - we promise! This recipe takes just 10 minutes to prepare and will keep in the fridge for up to a week - that is if you can resist eating it!

three pieces of Licorice Assort Slice stacked. Licorice all sort pieces next to it.

Why you will love this recipe

No Bake - you won't need your oven to make this sweet and delicious recipe

Family Favourite - this slice is always popular and is just like the one you used to enjoy as a child.

Stores well - make this slice up to a week in advance and store in an airtight container in the fridge until needed.

3 pieces of Licorice Assort Slice.

Ingredients

Please note you will find the full list of ingredients and method for this recipe in the recipe card below.

  • Plain Sweet Biscuits - we like to use Arnott's Marie Biscuits or similar
  • Liquorice Allsorts - you will need 1 and ½ 250g bags for this recipe.
  • Desiccated Coconut - we suggest not using shredded coconut for this recipe.
  • Golden Syrup
  • Butter - either salted or unsalted can be used.
  • Sweetened Condensed Milk
  • Chocolate - either milk or dark chocolate can be used.
Ingredients to make Licorice Assort Slice .

How to Make Licorice Allsort Slice

Step 1. Chop the Allsort pieces and set aside until needed.

Bowl of chopped licorice all sort pieces.

Step 2. Crush the biscuits and set aside until needed.

Crushed Marie Biscuits in a bowl.

Step 3. Place the butter, condensed milk and golden syrup into Thermomix bowl and cook until butter has melted.

Melted ingredients in a thermomix bowl for Licorice Assort Slice .

Step 4. Add the remaining ingredients and mix.

Combined ingredients for Licorice Assort Slice in a thermomix bowl.

Step 5. Press the slice into a lined slice tray.

Licorice Assort Slice mixture in a baking dish.
Licorice Assort Slice before chocolate layer has been added.

Step 6. Top with melted chocolate and place into the fridge to set.

Metled chocolate in a bowl.
Melted chocolate added to Licorice Assort Slice .

Expert Tips for Making this Recipe

When you make Licorice Allsort Slice in the Thermomix, you can chop the licorice in the bowl. However, I prefer to cut them by hand because you get much nicer looking 'chunks'. But if you're in a rush (or just can't be bothered!), then feel free to chop them by pressing Turbo a couple of times.

You will only need half a tin of sweetened condensed milk for this recipe. You can find more slice recipes to use up the remainder of the condensed milk here.

It is normal for the slice to be quite sticky when transferring to the tray. We suggest using a metal spoon to help spread the slice evenly in the tray.

Different sized tins can be used, however please note the thickness of the slice will vary to what is shown in the photos.

Either milk or dark chocolate can be used to top the slice. The slice pictured was made using two blocks of chocolate. You can use just one block, however the layer will be thin.

This recipe is NOT freezer friendly.

Frequently Asked Questions

What are licorice allsorts?

Licorice Allsorts are a candy that combines layers of licorice with sweet and chewy candy.

Are licorice assorts Australian?

While there are many Australian businesses who manufacture licorice allsorts, they were originally developed in the United Kingdom.

Pieces of Licorice Assort Slice scattered around.

You may also enjoy these Thermomix No Bake Slice recipes:

Looking for even more?

You can find even more easy Thermomix Slice recipes in our books and eBooks - shop the full range here.

Complete set o 16 ThermoBliss recipe books.
three pieces of Licorice Assort Slice stacked. Licorice all sort pieces next to it.
Print Recipe
5 from 1 vote

Thermomix Licorice Allsort Slice

This classic Thermomix Licorice Allsort Slice takes just 10 minutes to prepare!
Prep Time10 minutes
Chilling Time2 hours
Total Time2 hours 10 minutes
Course: Desserts
Cuisine: Australian
Servings: 20 Slices
Calories: 313kcal
Author: Lucy & Lauren
Cost: $15

Equipment

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

Ingredients

  • 250 grams plain sweet biscuits eg Marie biscuits
  • 375 grams licorice allsorts
  • 200 grams sweetened condensed milk
  • 125 grams butter
  • 1 tablespoon golden syrup
  • 45 grams desiccated coconut
  • 360 grams milk chocolate 2 blocks

Instructions

  • Line an 18cm x 28 cm rectangular slice tin with baking paper and set aside. 
  • Crush biscuits using Turbo function until they resemble fine crumbs (about 5-10 seconds) and set aside until needed.
  • Chop licorice allsorts by hand (you can do this in the TM but it looks better if you slice them evenly with a knife).
  • Weigh the condensed milk, butter and golden syrup into TM bowl and melt for 3 minutes, 50 degrees, REVERSE, Speed 2, or until smooth.
  • Add the crushed biscuits, chopped licorice allsorts and coconut.
  • Mix together for 20 seconds, Speed 3 (REVERSE)or until well combined.
  • Transfer the mixture to prepared pan and press down to smooth surface.
  • In a clean Thermomix bowl, add the chocolate (which has been broken into squares and cook for 3 minutes, 50 degrees, Speed 2 or until melted.
  • Pour the chocolate over the slice and place into the fridge for two hours before cutting into slices.

Notes

  • When you make Licorice Allsort Slice in the Thermomix, you can chop the licorice in the bowl. However, I prefer to cut them by hand because you get much nicer looking 'chunks'. But if you're in a rush (or just can't be bothered!), then feel free to chop them by pressing Turbo a couple of times.
  • You will only need half a tin of sweetened condensed milk for this recipe.
  • It is normal for the slice to be quite sticky when transferring to the tray. We suggest using a metal spoon to help spread the slice evenly in the tray.
  • Different sized tins can be used, however please note the thickness of the slice will vary to what is shown in the photos.
  • Either milk or dark chocolate can be used.

Nutrition

Calories: 313kcal | Carbohydrates: 40g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 188mg | Potassium: 114mg | Fiber: 2g | Sugar: 26g | Vitamin A: 194IU | Vitamin C: 0.3mg | Calcium: 36mg | Iron: 1mg

Thermomix Olive Oil Pastry

This easy Thermomix Olive Oil Pastry requires just FIVE ingredients and can be prepared in just FIVE minutes - what more could you want?!

Side view of Olive Oil pastry sitting on a wooden board dusted with flour.

It's so quick and simple to make and tastes incredible. It makes the most beautiful, crispy and delicious pastry... that will leave you drooling! 

You will love:

Made with simple ingredients - To make the pastry, all you'll need is plain flour, butter, olive oil, salt and cold water. That's it! 

Versatile - This recipe will make enough pastry to cover the bottom and top of a 33cm savoury pie. If you only need a base, then simply halve the recipe.

Five minutes prep time - This pastry takes no time at all to put together.

Freezer friendly - the cooked and uncooked dough can be frozen for up to two months.

Overhead view of Olive Oil pastry sitting on a wooden board dusted with flour.

Ingredients

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

  • Plain Flour - Bakers Flour can also be used.
  • Butter - we use unsalted butter.
  • Olive Oil
  • Water
  • Salt
Ingredients to make Olive Oil Pastry on a bench top.

How to Make Olive Oil Pastry in a Thermomix:

Step 1. Place all ingredients into the Thermomix bowl.

Ingredients to make olive oil pastry in a thermomix bowl.

Step 2. Combine until dough begins to form.

Ingredients to make Olive Oil Pastry in a Thermomix bowl.
Olive Oil Pastry dough in a Thermomix bowl.

Step 3. Turn the dough out onto a floured bench or a Thermomat and bring together using your hands to form a ball.

Olive Oil Pastry tipped onto a thermo mat.

Step 4. Chill the dough for 30 minutes to allow it to rest.

Step 5. Roll out the dough as required and fill with favourite ingredients.

overhead view of Olive Oil pastry sitting on a wooden board dusted with flour.

Recipe Hints and Tips

The mixture will be quite crumbly when you first transfer it onto your bench top, this is normal. Use your hands to bring it together.

This quantity of pastry will make enough to cover the bottom and top of a 33cm savoury pie. If you only need a base, then simply halve the recipe.

The pastry dough can be frozen for up to two months.

If you find you have too much pastry, you can always double wrap it in cling wrap and pop it into the freezer.

We love to use this pastry when making egg and bacon quiches, spinach and feta pies and roast vegetable tarts.

FAQ

What does olive oil do in pastry?

Olive Oil is considered to be a 'good' fat compared to butter and other oils.

Can you freeze olive oil pastry?

Yes, you can freeze olive oil pastry. The dough can be frozen for up to two months and when cooked (and depending on the filling) it can be frozen for up to three months.

Easy Olive Oil Pastry 2

You may also enjoy:

Side view of Olive Oil pastry sitting on a wooden board dusted with flour.
Print Recipe
4.84 from 12 votes

Easy Olive Oil Pastry

A simple and versatile pastry that takes just five minutes to prepare!
Prep Time5 minutes
Cook Time20 minutes
Chilling Time30 minutes
Total Time55 minutes
Course: Basics
Cuisine: Australian
Servings: 1
Calories: 2417kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix
  • 1 x 33cm pie dish

Ingredients

  • 400 grams plain flour
  • 60 grams butter
  • 60 mls olive oil
  • 110 grams cold water
  • ½ teaspoon salt

Instructions

  • Place all ingredients into the Thermomix bowl and mix for 10 seconds, Speed 6.
  • Select the kneading function and mix for 2 minutes.
  • Turn the dough out onto a lightly floured work surface and knead until smooth.
  • Divide the dough into two equal portions (one for the base and one for the top).
  • Wrap the portions in cling wrap and place into the fridge for 30 minutes.
  • Preheat oven to 200 degrees celsius.
  • Roll each dough portion out to 33cm.
  • Place one round onto an oiled tart or pie tray and press down.
  • Fill with your chosen ingredients and place the second round over the top.
  • Pinch the edges of the top pastry round to the bottom layer to seal. Brush with an egg wash and score lightly to allow any steam to escape.
  • Bake for 20-30 minuted or until golden and cooked through.

Notes

The mixture will be quite crumbly when you first transfer it onto your bench top, this is normal. Use your hands to bring it together.
This quantity of pastry will make enough to cover the bottom and top of a 33cm savoury pie. If you only need a base, then simply halve the recipe.
The pastry dough can be frozen for up to two months.
If you find you have too much pastry, you can always double wrap it in cling wrap and pop it into the freezer.
We love to use this pastry when making egg and bacon quiches, spinach and feta pies and roast vegetable tarts.

Nutrition

Calories: 2417kcal | Carbohydrates: 305g | Protein: 42g | Fat: 113g | Saturated Fat: 40g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 57g | Trans Fat: 2g | Cholesterol: 129mg | Sodium: 1563mg | Potassium: 443mg | Fiber: 11g | Sugar: 1g | Vitamin A: 1499IU | Calcium: 79mg | Iron: 19mg

Looking for even more?

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

ThermoBliss complete set

Thermomix Tomato Chutney

Our classic Thermomix Tomato Chutney recipe is made with cherry tomatoes, sultanas, apple, brown onion and paprika.

A simple chutney recipe that's ready in just 35 minutes.

Tomato relish in a jar.

When it comes to making your own homemade sauces and chutneys, the Thermomix is an absolute dream machine!

Our tomato chutney recipe is sweet and fruity and perfect for cheese platters, to spread on sourdough bread or to enjoy with your favourite savoury pastries and sausage rolls.

Let's get started...

Why You're Going To Love This Recipe

Once you make your own homemade tomato chutney, you'll never buy store-bought chutney again!

  • Classic Recipe - our sweet tomato chutney is made with cherry tomatoes, apple and sultanas!
  • Makes A Big Batch - this recipe makes approximately 600ml of chutney... so have plenty of sterilised jars ready.
  • Suitable For All Thermomix Models - you can make this recipe in any of the Thermomix models.
  • Perfect For Platters - add a bowl of chutney to your next cheese platter or grazing board.
Chunky chutney in a jar.

What You Need

Our Thermomix Tomato Chutney is made using just a handful of basic ingredients.

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

The ingredients for tomato chutney.
  • Onion - use a brown onion
  • Apple - use any variety of apple. There's no need to peel the apple, simply core it and cut into quarters.
  • Cherry Tomatoes - this is a great way to use up cherry tomatoes when they're overflowing in your veggie garden! Alternatively, you can use regular tomatoes (however, your chutney won't be as sweet).
  • Raw Sugar - for sweetening the chutney.
  • Sultanas
  • Vinegar - use white vinegar
  • Paprika - use ground paprika for added taste.
  • Water
  • Cornflour dissolved in water - only use if your chutney needs thickening.

Step By Step Instructions

It's surprisingly easy to make Thermomix tomato chutney!

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

Step 1 - Chop

Chop the quartered onion and apple and scrape down the sides of the bowl.

Apple and onion chopped in a Thermomix.

Add the cherry tomatoes and chop on Turbo.

Cherry tomatoes ina Thermomix.

Step 2 - Mix

Add the raw sugar, sultanas, white vinegar, water and ground paprika and mix on Reverse.

Sultanas on top of chutney mixture.

Step 3 - Cook

Remove the MC (measuring cup) and place the splatter guard on top.

If you don't have a splatter guard, place the rice basket over the top of the MC hole instead.

This stops the mixture from splattering out as it cooks.

Cook the chutney for 20 minutes.

Tomato relish in a Thermomix.

Step 4 - Thicken (if needed)

Stir the chutney. If it's very runny, add 1 tbs of cornflour dissolved in cold water and mix through.

Note: the chutney will continue to thicken upon cooling, so only add the cornflour if it's very runny.

Cook for a further 10 minutes.

Step 5 - Pour Into Jars

Pour the chutney into sterilised jars and store in the fridge.

Expert Tips

  • Cherry tomatoes add a beautiful sweetness to the chutney. However, you can use regular tomatoes if you prefer.
  • Only add the cornflour mixture if your chutney is very runny.
  • The chutney will continue to thicken upon cooling.
  • This is a sweet tomato chutney. Slightly reduce the amount of sugar if preferred.
  • Store in sealed sterilised jars for up to 6 months in a cool, dark, dry spot.
  • Once opened, store in the fridge and use within 1-2 months.
  • Freeze chutney for up to 6 months. Allow to defrost in the fridge.
An overhead shot of chutney.

FAQs

Can I double this recipe?

No! This would exceed the MAX line of the Thermomix.

Can I make this recipe using an older model of the Thermomix?

Yes! However, please note that the TM31 has a smaller bowl size than the newer models so ensure that you don't exceed the MAX line.

Tomato chutney in a bowl.

Put your Thermomix to work with these basic recipes:

SHOP OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

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

A bundle of 15 Thermomix Cookbooks.
A jar of tomato chutney.
Print Recipe
5 from 7 votes

Thermomix Tomato Chutney

Our classic Thermomix Tomato Chutney recipe is made with cherry tomatoes, sultanas, apple, brown onion and paprika.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Condiments
Cuisine: Australian
Diet: Vegetarian
Servings: 6 jars
Calories: 202kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix

Ingredients

  • 125 g brown onion quartered
  • 125 g apple quartered
  • 750 g cherry tomatoes
  • 150 g raw sugar
  • 100 g sultanas
  • 150 g white vinegar
  • 220 g water
  • ½ teaspoon ground paprika
  • 1 tbs cornflour dissolved in ¼ cup cold water (only use if the chutney is too runny).

Instructions

  • Place the onions and apples into the Thermomix bowl. Chop for 5 seconds, Speed 7.
  • Add the cherry tomatoes to the Thermomix bowl and press Turbo for 5-10 seconds.
  • Add the raw sugar, sultanas, white vinegar, water and ground paprika and mix for 5 seconds, REVERSE, Speed 5.
  • Cook for 20 minutes, 100 degrees, REVERSE, Speed 2 (with the MC removed and the splatter guard or rice basket on top to avoid splatters).
  • Stir the chutney - if it's too runny, add the cornflour and mix for 5 seconds, REVERSE, Speed 5 (if necessary). If it's quite thick, don't add in any cornflour.
    *Please note that the chutney will thicken further on standing.
  • Cook for a further 10 minutes, 100 degrees, REVERSE, Speed 2 (with the MC removed and the splatter guard or rice basket on top to avoid splatters).
  • Carefully pour the chutney into prepared sterilised jars and seal once the chutney has cooled.

Notes

RECIPE NOTES & TIPS
  • Cherry tomatoes add a beautiful sweetness to the chutney. However, you can use regular tomatoes if you prefer.
  • This recipe makes approximately 600ml of chutney. 
  • Only add the cornflour mixture if your chutney is very runny.
  • The chutney will continue to thicken upon cooling.
  • This is a sweet tomato chutney. Slightly reduce the amount of sugar if preferred.
  • Store in sealed sterilised jars for up to 6 months in a cool, dark, dry spot.
  • Once opened, store in the fridge and use within 1-2 months.
  • Freeze chutney for up to 6 months. Allow to defrost in the fridge.

Nutrition

Calories: 202kcal | Carbohydrates: 49g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 20mg | Potassium: 461mg | Fiber: 2g | Sugar: 41g | Vitamin A: 705IU | Vitamin C: 32mg | Calcium: 35mg | Iron: 1mg

Thermomix Healthy Peanut Butter & Chocolate Ice Cream

Our Thermomix Healthy Peanut Butter & Chocolate Ice Cream is made using just 3 ingredients (frozen bananas, peanut butter and cocoa powder) and is ready to serve in 2 minutes!

A bowl of homemade soft serve style ice cream.

One of my favourite recipes to make in the Thermomix is healthy ice-cream or 'nice-cream'!

It's so quick and easy (less than 2 minutes!) and you can mix and match with any of your favourite flavours.

Our Thermomix Healthy Peanut Butter & Chocolate Ice Cream is a delicious treat on a hot day and is always a favourite with kids and toddlers.

Looking for more Thermomix 'nice-cream' flavours?

Try our classic chocolate recipe or our refreshing mango variation!

Why You're Going To Love This Recipe

This super easy Thermomix Healthy Peanut Butter & Chocolate Ice Cream is simply the BEST!!!

  • Ready in 2 minutes - looking for a quick snack to fill up hungry tummies? This is perfect for after school treats!
  • Healthy - a healthy and nutritious alternative to regular ice cream (but just as delicious).
  • Soft serve style - this creamy ice cream has the same texture as a soft serve ice cream!
  • A great snack for toddlers & kids - kids absolutely LOVE Thermomix nice cream!
  • Variations - mix and match with any of your favourite ingredients. Keep the frozen bananas as your base and add berries, Milo, mango (or even coffee granules and cocoa powder for an adults mocha treat!).
Soft serve style choc peanut butter ice cream.

What You Need

Just 3 ingredients are needed to make our Thermomix Healthy Peanut Butter & Chocolate Ice Cream!

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

The ingredients for healthy ice cream.
  • Frozen Banana - this is what makes the Thermomix Healthy Peanut Butter & Chocolate Ice Cream so deliciously creamy.
  • Peanut Butter - use creamy store-bought peanut butter or make your own.
  • Cocoa Powder - this gives the ice cream it's chocolate flavour. Alternatively you can use cacao powder.

Step By Step Instructions

Follow our simple instructions for creamy soft serve style Thermomix ice cream!

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

Step 1 - Mix

Place the frozen bananas, cocoa powder and peanut butter into the Thermomix bowl.

Mix for 20 seconds.

Frozen bananas, cocoa and peanut butter in a Thermomix.

Step 2 - Scrape Down The Bowl

Use the spatula to scrape down the sides of the bowl.

Chocolate ice cream being made in a Thermomix.

Step 3 - Mix Until Smooth & Creamy

Continue mixing until the ice cream is smooth, creamy and soft-serve style!

Serve immediately.

Chocolate peanut butter ice cream in a Thermomix.

Expert Tips

Making our Thermomix Healthy Peanut Butter & Chocolate Ice Cream is so simple!

  • The frozen bananas are what makes the ice cream so creamy.
  • As soon as you have ripe bananas in your fruit bowl, peel them and freeze in sealable plastic bags - then you'll have frozen bananas ready to go at all times!
  • Mix and match the peanut butter and cocoa powder with other add-ins to make more delicious Thermomix healthy ice cream flavours!
  • Mix until the ice cream is smooth, creamy and has the texture of a soft serve ice cream.
  • Serve immediately before the ice cream melts.
A spoonful of healthy ice cream.

FAQs

Can I double this recipe?

Absolutely! As long as you don't exceed the machines MAX line, you can double the recipe.

Do I freeze the bananas peeled or unpeeled?

Peel your ripe bananas and place into a sealable plastic bag and freeze. This way you can place them straight into the Thermomix to make ice cream!

An overhead shot of peanut butter chocolate ice cream.

Looking for more deliciously healthy snacks to make in your Thermomix?

Look no further!

OUR RANGE OF THERMOMIX COOKBOOKS

Browse our collection of hardcopy Thermomix cookbooks here.

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

Image of 13 ThermoBliss recipes books on a marble look background.
An overhead shot of peanut butter chocolate ice cream.
Print Recipe
4.50 from 2 votes

Thermomix Healthy Peanut Butter & Chocolate Ice Cream

A Thermomix Healthy Peanut Butter & Chocolate Ice Cream made using only frozen bananas, cocoa powder and peanut butter!
Prep Time2 minutes
Total Time2 minutes
Course: Dessert
Cuisine: Australian
Servings: 2 Serves
Calories: 175kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix

Ingredients

  • 300 g bananas frozen
  • 15 g peanut butter
  • 10 g cocoa powder

Instructions

  • Place the frozen banana, peanut butter and cocoa powder into the Thermomix bowl.
    Slowly increase to Speed 10 for 20 seconds.
  • Scrape down the sides of the bowl with the spatula.
  • Slowly increase to Speed 10 for 40 seconds.
  • Serve immediately.

Notes

RECIPE NOTES & TIPS
  • The frozen bananas are what makes the ice cream so creamy.
  • As soon as you have ripe bananas in your fruit bowl, peel them and freeze in sealable plastic bags - then you'll have frozen bananas ready to go at all times!
  • Mix and match the peanut butter and cocoa powder with other add-ins to make more delicious Thermomix healthy ice cream flavours!
  • Mix until the ice cream is smooth, creamy and has the texture of a soft serve ice cream.
  • Serve immediately before the ice cream melts.

Nutrition

Calories: 175kcal | Carbohydrates: 34g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 36mg | Potassium: 442mg | Fiber: 4g | Sugar: 20g | Vitamin A: 64IU | Vitamin C: 10mg | Calcium: 12mg | Iron: 1mg

Thermomix Anzac Slice

Our famous Thermomix Anzac Slice recipe is made with just seven simple ingredients and can be ready to enjoy in just over half an hour.

This slice is the ultimate family friendly snack and is also perfect for lunchboxes too.

Anzac Slice cut into 16 pieces. Sitting on a sheet of baking paper on top of a blue striped tea towel.

This ANZAC Slice still has the same great taste as your traditional ANZAC biscuits, but there's no need to roll the mixture into little balls. Nope, you just pop it all straight into a tin and bake away!

Why you will love this recipe:

  • Simple Ingredients - This Thermomix Anzac Slice is made with pantry staples.
  • Quick to prepare - You can have this slice ready to go into the oven in less than 10 minutes.
  • Lunchbox Friendly - Cut the slice into smaller pieces to pop into the kids lunchboxes.
  • Stores well - Place the baked slice in an airtight container and store in a cool dry place (like the pantry) for up to 10 days.
  • Freezer friendly - This slice can be frozen for up to two months.
Two pieces of Anzac slice sitting on a white plate.

Ingredients

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

  • Butter - I use unsalted butter for this recipe.
  • Golden Syrup - Although you can substitute with Rice Malt Syrup or Honey, I do encourage you to use Golden Syrup as this helps give this slice it's classic sweet flavour and chewy texture.
  • Desiccated Coconut - Shredded coconut can also be used.
  • Plain Flour - Also known as All Purpose Flour.
  • Rolled Oats.
  • Brown Sugar
  • Bicarbonate of Soda.
Ingredients to make Anzac Slice in a Thermomix.

How to Make Anzac Slice in a Thermomix

Step 1. Pre-heat oven and line an 18 x 28cm slice tray with baking paper.

Step 2. Place the butter, golden syrup and brown sugar into your Thermomix bowl and cook until combined.

Melted Anzac Slice Ingredients in a Thermomix bowl.

Step 3. Add the bicarbonate of soda and mix.

Step 4. Add the remaining ingredients and mix to combine.

Anzac Slice mixture in a Thermomix bowl.

Step 5. Transfer the mixture to the prepared slice tray. Push down using the back of a spoon or spatula to smooth the surface.

Step 6. Place the Anzac Slice into the oven and bake until golden.

Anzac Slice pressed down into a lined baking tray ready to go into the oven.
Baked Anzac Slice straight from the oven.

Step 7. Allow the slice to cool in the baking tin before carefully transferring to bench top. Slice into pieces before placing into an airtight container to store.

Anzac Slice straight from the oven and removed from the baking tray.

Recipe Hints and Tips

  • Although you can substitute with Rice Malt Syrup or Honey, I do encourage you to use Golden Syrup as this helps give this slice it's classic sweet flavour and chewy texture.
  • Do not forget to add the bicarbonate of soda! If it left out the texture of the slice will be dense.
  • When mixing, ensure you select the 'Reverse' function. This will stop the rolled oats from being chopped into small pieces.
  • For a crunchier slice, cook for an extra 3 - 4 minutes.
  • This Anzac Slice can be stored for up to 10 days at room temperature in an airtight container. It can also be frozen for up to two months.
Why use bicarb soda in Anzac Slice and Biscuits?

Bicarbonate of Soda is the main raising agent in Anzac Slice and Anzac biscuits. It also helps to add moisture to the slice without making it greasy.

Is Anzac Slice meant to be crunchy or chewy?

Although it does come down to personal preference, traditionally this slice and biscuits are meant to be crunchy.

Side view of pieces of Anzac Slice sitting on a sheet of baking paper.

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Anzac Slice cut into 16 pieces. Sitting on a sheet of baking paper on top of a blue striped tea towel.
Print Recipe
4.75 from 16 votes

Thermomix Anzac Slice

Our classic Thermomix Anzac Slice takes less than 10 minutes to prepare, is made with simple ingredients and can be ready to enjoy in under 45 minutes!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Snacks
Cuisine: Australian
Servings: 16 Slices
Calories: 171kcal
Author: Lucy & Lauren

Equipment

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

Ingredients

  • 90 grams rolled oats
  • 125 grams plain flour
  • 150 grams brown sugar
  • 50 grams desiccated coconut
  • 125 grams butter chopped into 4cm pieces.
  • 2 tablespoons golden syrup
  • ½ teaspoon bicarbonate of soda

Instructions

  • Preheat oven to 180 degrees celsius (160 if using fan forced).
  • Grease and line a standard sized slice tray (approximately 18 X 28cm) with baking paper.
  • Place the butter, golden syrup and brown sugar into the Thermomix bowl and cook for 3 minutes, 100 degrees, Speed 1.
  • Add the bicarbonate of soda to the melted butter mixture and combine mix for 10 seconds on Speed 3.
  • Scrape the sides of the bowl and add the rolled oats, plain flour and coconut. Mix for 12 seconds on Speed 3, Reverse.
  • Scrape down the sides of the bowl and mix for a further 5 seconds, Speed 3, Reverse.
  • Transfer the mixture to the prepared baking tray press down to flatten the surface.
  • Bake for approximately 22 - 25 minutes or until the top of the slice lightly golden brown.
  • Leave in the baking tray to cool for 10 minutes before transferring to a wire rack to cool completely.
  • When the slice has cooled completely, cut it into pieces.

Notes

  • Although you can substitute with Rice Malt Syrup or Honey, I do encourage you to use Golden Syrup as this helps give this slice it's classic sweet flavour and chewy texture.
  • Do not forget to add the bicarbonate of soda! If it left out the texture of the slice will be dense.
  • When mixing, ensure you select the 'Reverse' function. This will stop the rolled oats from being chopped into small pieces.
  • For a crunchier slice, cook for an extra 3 - 4 minutes.
  • This Anzac Slice can be stored for up to 10 days at room temperature in an airtight container. It can also be frozen for up to two months.

Nutrition

Calories: 171kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 89mg | Potassium: 60mg | Fiber: 1g | Sugar: 12g | Vitamin A: 195IU | Vitamin C: 0.05mg | Calcium: 15mg | Iron: 1mg

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

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Thermomix Lemon Crumble Slice

Our creamy Thermomix Lemon Crumble Slice is the most delicious sweet treat with layers of crunchy oat crumble and a zesty lemon filling!

Pieces of triple layered crumble slice with a lemon filling.

This Thermomix Lemon Crumble Slice recipe is one of the oldest recipes on our website... and one of our most popular!

This cafe-style slice looks impressive - but it's actually SO simple to make!

Serve it for morning tea, as a lunchbox treat or warm it up for a decadent dessert.

Lets get baking...

Why You're Going To Love This Recipe

Once you try our Thermomix Lemon Crumble Slice, we guarantee it will become a firm favourite:

  • Cafe-Style - this slice looks (and tastes) like it should belong in a cafe... and yet its SO easy to make.
  • Basic Ingredients - this slice is made entirely from basic pantry and fridge staples.
  • Suitable For All Thermomix Models - whether you have a TM31, a TM5 or a TM6, you can make this delicious lemon slice!
  • Freezer-Friendly - freeze any leftover slice for up to 3 months. Allow to defrost in the fridge before consuming.
A crumble slice on a chopping board.

What You Need

Head to your pantry and fridge and you'll find that you already have most (if not all!) of the required ingredients.

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

The ingredients for Thermomix Lemon Crumble Slice.

For The Crumble

  • Butter - you can use salted or unsalted butter in this recipe. If using salted butter, omit the pinch of salt in the ingredients.
  • Vanilla Extract - or vanilla essence
  • Flour - use plain all-purpose flour
  • Rolled Oats - also known as old fashioned oats. You can substitute the rolled oats for quick oats if you prefer.
  • Salt - omit if using salted butter.
  • Bi-Carbonate of Soda - also known as baking soda.
  • Brown Sugar - regular or dark brown sugar can be used.
  • Raw Sugar - for added crunch!

For The Creamy Lemon Filling

  • Lemon Zest - use only the yellow part of the skin (not the white).
  • Sweetened Condensed Milk - it's best to use full fat (not skim) sweetened condensed milk.
  • Lemon Juice - freshly squeezed.
  • Egg Yolks - we only require yolks - so keep your egg whites aside and make meringue or pavlova!
  • Lemon Extract - optional. This gives the filling a stronger lemon flavour but is entirely optional.

Step By Step Instructions

You won't believe how easy it is to make creamy lemon crumble slice in your Thermomix!

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

Step 1 - Make The Oat Crumble

Melt the butter and vanilla extract in the Thermomix bowl.

Melted butter in a Thermomix.

Add the plain flour, rolled oats, pinch of salt, bi-carbonate of soda, brown sugar and sugar sugar and mix until combined.

Oat mixture in a Thermomix.

Press half of the oat crumble into the base of a lined slice tin and bake for 15 minutes or until golden.

Set aside.

Oat crumble pressed into a slice tin.

Step 2 - Make The Lemon Filling

Grate the lemon zest in the Thermomix bowl until very finely grated.

Lemon zest in a Thermomix.

Add the sweetened condensed milk, egg yolks, lemon juice and lemon extract (optional).

Mix to combine.

Creamy lemon mixture in a Thermomix.

Pour the lemon filling over the cooked base.

Creamy lemon mixture in a slice tin.

Step 3 - Bake

Sprinkle the remaining oat crumble over the lemon filling.

Bake for 23-26 minutes or until lightly golden.

Allow to cool before placing into the fridge overnight.

Oat crumble in a slice tin.

Expert Tips

Follow our simple tips for the most delicious Thermomix Lemon Crumble Slice:

  • you can use salted or unsalted butter in this recipe. If using salted butter, omit the extra pinch of salt.
  • lemon extract is entirely optional - it gives the lemon filling a stronger lemon flavour but can be omitted.
  • use the leftover egg whites to make meringue, pavlova or chocolate mousse.
  • chilling the slice in the fridge overnight will make it easy to cut the slice into pieces.
  • store leftover slice in an airtight container in the fridge for up to 1 week.
  • freeze any leftover slice for up to 3 months. Allow to defrost in the fridge before consuming.
An overhead shot of crumble squares.

FAQs

Do I need to use lemon extract?

No! The lemon extract is entirely optional. It gives the filling a stronger lemon flavour, but can be omitted. Alternatively, you can use extra lemon zest for a stronger lemon taste.

Can I make this using an older model Thermomix?

Yes! Our recipe is suitable for use in all Thermomix models.

Pieces of crumble slice with a lemon filling.

Looking for some more delicious Thermomix slice recipes?

We have plenty!

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

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A piece of crumble slice with a lemon filling.
Print Recipe
4.78 from 9 votes

Thermomix Lemon Crumble Slice

Our most popular Thermomix Lemon Crumble Slice is simply the best! Creamy lemon filling sandwiched between crunchy oat crumble!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Western
Servings: 16 serves
Calories: 195kcal
Author: Lucy & Lauren
Cost: $5

Equipment

  • Thermomix
  • Oven
  • 18cm X 28cm baking tin

Ingredients

  • 170 g butter see tips
  • 1 teaspoon vanilla extract
  • 155 g plain flour
  • 110 g rolled oats
  • ½ teaspoon salt
  • ½ teaspoon bi-carbonate of soda
  • 80 g brown sugar
  • 100 g raw sugar
  • 1 tablespoon zest from one lemon peeled
  • 395 g sweetened condensed milk
  • 80 g fresh lemon juice
  • 2 egg yolks
  • ½ teaspoon lemon extract optional

Instructions

  • Preheat oven to 160 degrees celsius (fan-forced).
    Grease and line an 18X28cm slice tray with baking paper, allowing the edges to overhang.
  • Melt the butter and vanilla in the Thermomix bowl for 2 minutes, 80 degrees, Speed 2. Scrape down the sides of the bowl.
  • Add the plain flour, rolled oats, salt, bi-carbonate of soda, brown sugar and raw sugar. Mix for 20 seconds, Reverse, Speed 2. Scrape down the sides.
    Mix for a further 20 seconds, Reverse, Speed 2 or until combined.
  • Spread half of the crumb mixture into the bottom of the prepared tray and press firmly into an even layer.
  • Bake in the preheated oven for 15 minutes or until lightly golden.
  • Remove from oven and set aside (leave the oven turned on).
  • Place the peeled zest of 1 lemon into the Thermomix bowl. Grate for 20 seconds, Speed 6.
    Scrape the sides of the bowl. Repeat until you have a very finely grated zest.
  • Add the sweetened condensed milk, lemon juice, egg yolks and lemon extract (if using) and mix for 30 seconds, Speed 4.
    Scrape the sides of the bowl and mix for a further 30 seconds, Speed 4.
  • Pour the mixture over the baked crumb crust in the baking dish and spread into an even layer.
  • Sprinkle the remaining crumble mixture over the top of the lemon layer.
  • Bake in oven for 23 – 26 minutes or until lightly golden.
  • Remove from oven and allow to cool.
  • Cover and refrigerate for at least 2 hours (preferably overnight) then take it out and cut into squares.
  • Store in airtight container in the refrigerator for up to 1 week.

Notes

RECIPE NOTES & TIPS
  • you can use salted or unsalted butter in this recipe. If using salted butter, omit the extra pinch of salt.
  • lemon extract is entirely optional - it gives the lemon filling a stronger lemon flavour but can be omitted.
  • use the leftover egg whites to make meringue, pavlova or chocolate mousse.
  • chilling the slice in the fridge overnight will make it easy to cut the slice into pieces.
  • store leftover slice in an airtight container in the fridge for up to 1 week.
  • freeze any leftover slice for up to 3 months. Allow to defrost in the fridge before consuming.

Nutrition

Calories: 195kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 179mg | Potassium: 54mg | Fiber: 1g | Sugar: 13g | Vitamin A: 299IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

Thermomix Chocolate Chip Hot Cross Buns

Our Thermomix Chocolate Chip Hot Cross Buns are soft, delicious and packed with chocolate chips - what more could you want?! These Chocolate Chip Hot Cross Buns can be ready to enjoy in no time at all - plus you can also freeze them to enjoy later.

Thermomix Chocolate Chip Hot Cross Bun sitting on a white bench with choc chips scattered around it. In the background is a baking tray with more chocolate chip hot cross buns.

If you are looking for an alternative to Hot Cross Buns, our Thermomix Chocolate Chip Hot Cross Buns are for you! These soft and fluffy buns require little preparation time and you can be enjoying them within 90 minutes.

You will love:

Quick to prepare - there is just 20 minutes of active preparation time required to put these Chocolate Chip Hot Cross Buns together.

One rise - unlike traditional Hot Cross Buns, this recipe requires just one rise.

Versatile - if you would like to make your Chocolate Chip Hot Cross Buns go further, you can make 'mini' buns by dividing the dough into 16 rather than 12 portions.

Freezer friendly - freeze these Hot Cross Buns for up to two months.

A Chocolate Chip Hot Cross Buns cut in half on a white plate.

Ingredients

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

  • Milk
  • Dried Instant Yeast
  • Bakers Flour - or plain flour
  • Salt
  • Butter - softened
  • Caster Sugar
  • Egg - 70 grams
  • Cinnamon
  • Nutmeg
  • Chocolate Chips

For the Chocolate Crosses

  • Plain Flour
  • Cocoa
  • Olive Oil
  • Water

Sugar Syrup

  • Water
  • Caster Sugar
Ingredients to make Chocolate Chip Hot Cross Buns.

How to Make Chocolate Chip Hot Cross Buns in a Thermomix

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

Step 1. Add the yeast and milk to the Thermomix bowl and cook for 1 minute.

Milk and yeast in a Thermomix bowl.

Step 2. Add the flour, salt, butter, sugar, egg, cinnamon and nutmeg and mix to combine.

Chocolate chip hot cross bun dough in a Thermomix.

Step 3. Knead the dough until it begins to come together. Add the chocolate chips for the last 30 seconds of kneading.

Kneaded chocolate chip hot cross bun dough in a Thermomix bowl.

Step 4. Bring the dough together into a ball and wrap with a Thermomat before setting aside to rise.

Chocolate Chip Hot Cross Bun dough before rising.
Risen Chocolate Chip Hot Cross Bun dough.

Step 5. Divide the dough into 12 portions and roll into balls. Place onto a baking tray.

Chocolate Chip Hot Cross Buns on a baking tray.

Step 6. Combine the ingredients for the chocolate crosses and pipe onto the buns.

Chocolate Chip Hot Cross Buns with chocolate crosses before going into the oven.

Step 7. Bake until golden.

Baked Chocolate Chip Hot Cross Buns

Step 8. Combine the ingredients for the syrup and brush the tops of the buns while still warm.

Brushing the glaze over Chocolate Chip Hot Cross Buns.

Recipe Hints and Tips

While we prefer to use bakers flour when making Hot Cross Buns, you can also use plain flour.

It is important to add the chocolate chips at the end as they may begin to melt if you add them before kneading the dough.

You can also use melted chocolate to pipe the crosses on top of the buns, this will need to be done after they are baked.

Store in an airtight container at room temperature and consume within four days.

These Chocolate Chip Hot Cross Buns can be frozen for up to two months.

Two Chocolate Chip Hot Cross Buns on a white plate.

Frequently Asked Questions

Why are my Hot Cross Buns hard?

There can be a couple of reasons why your Hot Cross Buns are hard, firstly the dough may be too dry which will result in a hard bun. Another reason can be that your Hot Cross Buns have been overcooked.

Should you toast a Hot Cross Bun?

This really comes down to personal preference! Toasted Hot Cross Buns are delicious when enjoyed warm and covered with butter.

Can you freeze Chocolate Chip Hot Cross Buns?

Yes, Chocolate Chip Hot Cross Buns can be frozen for up to two months.

Overhead view of Chocolate Chip Hot Cross Buns.

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Looking for even more?

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

A bundle of 15 Thermomix Cookbooks.
Thermomix Chocolate Chip Hot Cross Bun sitting on a white bench with choc chips scattered around it. In the background is a baking tray with more chocolate chip hot cross buns.
Print Recipe
4.96 from 25 votes

Thermomix Chocolate Chip Hot Cross Buns

Our simple and delicious Thermomix Chocolate Chip Hot Cross Buns make the perfect Easter treat!
Prep Time20 minutes
Cook Time15 minutes
Proving Time30 minutes
Total Time1 hour 5 minutes
Course: Snacks
Cuisine: Australian
Servings: 12 Buns
Calories: 348kcal
Author: Lucy & Lauren
Cost: $10

Equipment

  • 1 x Thermomix
  • 1 x Baking Tray

Ingredients

  • 250 grams milk
  • 1 tbs dried yeast (or 40g fresh yeast)
  • 500 grams plain flour
  • 2 teaspoon sea salt
  • 70 grams butter softened
  • 50 grams caster sugar
  • 1 egg 70 grams
  • 2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 200 grams chocolate chips

Piping

  • 60 grams plain flour
  • 30 grams cocoa
  • pinch sea salt
  • 1 teaspoon olive oil
  • 100 grams water

Syrup

  • 2 tbs water
  • 2 tbs caster sugar

Instructions

  • Place milk and yeast into the Thermomix bowl and cook for 1 minute, 37 degrees, Speed 1.
  • Add flour, salt, softened butter, sugar, egg, cinnamon and nutmeg and mix for 6 seconds, Speed 7.
  • Select the kneading function and mix for 3 minutes.
  • Add the chocolate chips and selecting the kneading function, mix for 30 seconds.
  • Work the dough into a ball on a lightly floured board before covering with a thermomat/ placing in a bowl and cover with a tea towel.
  • Keep in a warm place for 30 minutes to allow the dough to prove (it should double in size).
  • Divide the dough into 12 portions and roll into balls.
  • Grease and line a baking tray and place the dough balls 1cm apart in the tray.
  • Preheat oven to 220 degrees celsius (fan-forced).
  • To make the piping, mix the flour, cocoa, sea salt, olive oil and water in the Thermomix bowl for 20 seconds, Speed 4.
  • Scrape down the sides and repeat for a further 20 seconds.
  • Place the mixture into a piping bag (or a sealable ziplock bag with the edge corner snipped off.
  • Pipe crosses onto the buns.
  • Place the tray into the oven and bake for 10-15 minutes or until golden.
  • Meanwhile, heat the sugar and water in the TM bowl for 2 minutes, 100 degrees, Speed 4.
  • Brush the syrup over top of the warm buns.
  • Leave to cool slightly before transferring to a wire rack to cool completely.

Notes

While we prefer to use bakers flour when making Hot Cross Buns, you can also use plain flour.
It is important to add the chocolate chips at the end as they may begin to melt if you add them before kneading the dough.
You can also use melted chocolate to pipe the crosses on top of the buns, this will need to be done after they are baked.
Store in an airtight container at room temperature and consume within four days.
These Chocolate Chip Hot Cross Buns can be frozen for up to two months.

Nutrition

Calories: 348kcal | Carbohydrates: 55g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 441mg | Potassium: 179mg | Fiber: 2g | Sugar: 17g | Vitamin A: 200IU | Vitamin C: 0.02mg | Calcium: 56mg | Iron: 3mg

Thermomix Anzac Biscuits

Our Thermomix Anzac Biscuits are made with just a few simple ingredients and can be ready to enjoy in under 30 minutes. These biscuits make the perfect snack and they are great for lunchboxes. The hardest part of this recipe is deciding whether you want your biscuits chewy or crunchy!

Floral plate with Anzac biscuits sitting on it.

Anzac biscuits are so simple to make in the Thermomix, and yet they are just the most delicious little things.

Why you will love this recipe:

Minimal Prep Time - these Thermomix Anzac biscuits take just ten minutes to prepare.

Basic Ingredients - you most likely have everything you need to make these biscuits sitting in your pantry already!

Family Friendly - these biscuits are practically a staple in our household and my entire family just love them.

Versatile - if making these biscuits for the kids (or to put inside lunchboxes) you can roll them into small balls for a smaller biscuit.

Freezer Friendly - freeze your cooked biscuits for up to two months.

Overhead view of Floral plate with Anzac biscuits sitting on it.

Ingredients

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

  • Butter - we use unsalted butter for this recipe.
  • Golden Syrup - honey or rice malt syrup can be used, however the texture and flavour of the biscuits will be different.
  • Brown Sugar - Dark Brown Sugar can also be used, however please not the colour of the biscuit will be different.
  • Bicarbonate of Soda - this ingredient is essential for a fluffy biscuit.
  • Rolled Oats
  • Plain Flour - wholemeal flour can also be used.
  • Desiccated Coconut - shredded coconut can also be used however the texture of your biscuit will be different.
Ingredients to make Anzac biscuits in a Thermomix.

How to Make Anzac Biscuits in a Thermomix

Step 1. Place the butter, golden syrup and brown sugar into Thermomix bowl and cook until ingredients have combined.

Anzac biscuit mixture in a thermomix bowl.

Step 2. Add the bicarbonate of soda and combine.

Anzac Mixture in a thermomix bowl.

Step 3. Add the remaining ingredients and mix to combine.

Step 4. Scoop the mixture and roll into balls. Place onto a baking tray.

Anzac biscuit mixture rolled into balls on a baking tray.

Step 5. Bake until golden.

Adult holding an Anzac biscuit.

Recipe Hints and Tips

It is essential to remember to add the bicarbonate of soda, without it your biscuits will be dense.

We recommend baking your Anzac biscuits for 10 - 12 minutes for a chewier biscuit. If you prefer your biscuits to be crunchy, bake for 12 - 14 minutes.

For smaller biscuits, use a teaspoon to scoop up the mixture. You will only need to then bake the biscuits for 8 - 10 minutes.

We recommend baking your Anzac biscuits for 10 - 12 minutes.

Store at room temperature in a container for up to one month. Freeze cooked biscuits for up to two months.

Two Anzac biscuits stacked on top of each other. In the background there is a white platter with more Anzac biscuits on it.

FAQ

Should Anzac Biscuits be chewy or crunchy?

Traditionally, Anzac biscuits are crunchy, however it really does come down to personal preference.

Why are they called Anzac Biscuits?

It is suggested these biscuits were made by the families of Australian and New Zealand soldiers during the war and shipped overseas for them to enjoy.

Can you freeze Anzac Biscuits?

Yes, you can freeze cooked Anzac biscuits for up to two months.

You may also enjoy:

Floral plate with Anzac biscuits sitting on it.
Print Recipe
4.96 from 21 votes

Thermomix Anzac biscuits

Sweet and chewy Thermomix Anzac biscuits that are SO simple to prepare!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Snacks
Cuisine: Australian
Servings: 30 Biscuits
Calories: 90kcal
Author: Lucy & Lauren

Equipment

  • 2 x Baking Trays

Ingredients

  • 125 grams butter , chopped
  • 2 tablespoons golden syrup
  • 135 grams brown sugar
  • ½ teaspoon bicarbonate of soda
  • 90 grams rolled oats
  • 120 grams plain flour
  • 55 grams desiccated coconut

Instructions

  • Preheat oven to 180 degrees celsius (160 if using fan forced) and grease and line 2 trays with baking paper.
  • Place the butter, golden syrup and brown sugar into the Thermomix bowl and cook for 3 minutes, 100 degrees, speed 1 or until melted and combined.
  • Add the bicarbonate of soda to the melted butter mixture and mix for 10 seconds on Speed 3.
  • Scrape down the sides of the bowl and add the rolled oats, plain flour and coconut. Mix for 40 seconds on Reverse, Speed 2.
  • Roll level tablespoons of mixture into balls and place on trays, 5cm apart and flatten slightly.
  • Bake for 10 to 12 minutes or until light golden.
  • Carefully remove from the oven and leave on the baking trays for 5 minutes to slightly cool before transferring to a wire rack to cool completely.

Notes

It is essential to remember to add the bicarbonate of soda, without it your biscuits will be dense.
We recommend baking your Anzac biscuits for 10 - 12 minutes for a chewier biscuit. If you prefer your biscuits to be crunchy, bake for 12 - 14 minutes.
For smaller biscuits, use a teaspoon to scoop up the mixture. You will only need to then bake the biscuits for 8 - 10 minutes.
We recommend baking your Anzac biscuits for 10 - 12 minutes.
Anzac biscuits are best stored at room temperature in a container for up to one month. The cooked biscuits can also be frozen for up to two months.

Nutrition

Calories: 90kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 47mg | Potassium: 32mg | Fiber: 1g | Sugar: 6g | Vitamin A: 104IU | Vitamin C: 0.03mg | Calcium: 7mg | Iron: 0.4mg

Looking for More?

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

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