Thermazing

01/01/2026

Blueberry chia pudding

INGREDIENTS
1 cup almond milk, or milk of choice.
½ cup frozen or fresh blueberries, OR
3/4 cup blueberry sauce (recipe at the end)
2 teaspoons maple syrup, or aweetener of choice
½ teaspoon vanilla extract
3 -4 Tablespoons chia seed

To do
1. Place milk, blueberries, maple syrup and vanilla to TM bowl and mix speed 7/8 seconds.
2. Scrape bowl, blitz again If needed.
3. Add blueberry milk mix to a mason jar or glass containers of choice with sealable lids. stir in chia seeds.
4. Let rest for 5 minutes then stir the mixture again to get out any clumps that may have formed.
5. Place mixture in the fridge to set, at least 30 minutes, stir again and add more chia seeds if mixture still is too runny.
6. The mixture can be set
over 12 hours. Will keep for up to 4 days .
7. Delicious served with yoghurt, chopped nuts and more seasonal fruit.

Blueberry Sauce

INGREDIENTS
2 cups fresh or frozen blueberries
1/4 cup water
1-2 Tbsp sweetener (maple syrup, sugar, or stevia to taste)
1 Tbsp fresh lemon juice
1 Tbsp arrowroot powder
1/2 tsp vanilla extract

1. Place all ingredients into the TM bowl.
2. Cook for 10 minutes -98deg celcius/ speed 1.
3. After cooking time leave to rest and cool slightly, mix at speed 3/5 seconds.
4. Strain and seperate sauce
From seeds and skin by pushing through fine colander or strainer.
5. Refrigerate and use as required. Will keep refrigerated for up to 10 days.

01/01/2026

I’ve made the sauce from the first part of this recipe quite a bit the last few weeks with the plentiful and inexpensive supply of blueberries
this time of year. Makes a great topping for yoghurt or add in for scones and cheesecakes. Will post the blueberry chia pudding recipe below as well.

BLUEBERRY PIE FUDGE adapted from 'Baker by Nature'

For the Blueberry Pie Filling:
1 cup blueberries, fresh or frozen, if using frozen don't thaw first
1 tablespoon fresh lemon juice
2 teaspoons arrowroot

For the White Chocolate Fudge:
400 grams can sweetened condensed milk
550 grams high-quality white chocolate, roughly chopped
3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
1/8 teaspoon salt

Filling
1. Add the blueberries, lemon juice, and cornstarch to the Tm bowl, simmer on 100 degrees/ speed soft/ 10 minutes with the simmering basket in place of the MC. Remove from heat.
2. Push the puree though the simmering basket or fine metal sieve, leaving any skin/large chunks behind. Set aside until needed. Wash the TM bowl.

White choc fudge
3. Lightly grease an 8 x 8-inch baking pan. Line the pan with parchment paper, allowing the excess paper to hang over the sides; set aside.
4. Place the white chocolate in the Tm bowl and blend 10 seconds/ speed 7 or until all chopped.
5. Add in the sweetened condensed milk, butter, and salt, cook for 10minutes/ 100 degrees/ speed 2.
6. Remove from heat and fold in 3/4 of the blueberry pie filling, setting aside about 2 tablespoons for later use. Fold the blueberry pie filling in about 3 or 4 times, but be sure not to over mix. The mixture will be very thick. Using a sturdy spatula, scrape the fudge into the prepared pan and smooth the top. Dot the remaining blueberry pie filling on top of the fudge and use a toothpick to marble it into the top of the fudge. Refrigerate for at least 2 hours before slicing.
7. Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board. Peel off parchment paper, then slice the fudge into small pieces. Serve at once or store in the refrigerator for up to 1 week. You may also freeze the fudge, in an airtight freezer safe container for up to two months.

17/12/2025

Great savoury snack, everyone has their own version.
Here's one for the Thermie:
Mrs. Mason's Nuts and Bolts.
Number of people: lots
Ingredients:
1/4 to 1/2 cup vegetable oil. (The better the quality of the oil and other ingredients, the better the end product.)
1/2 packet cream of chicken soup (half of a 45-gram pack),
1/2 pack French onion soup mix, (optional)
1 to 2 teaspoons curry powder,
500 grams mixed nuts or peanuts (great with macadamias, almonds, cashews, and pecans)
2 to 3 cups nutrigrain (or rice/soy snacks instead)
1 dessert spoon each of garlic powder and/or onion powder
1 tablespoon chicken stock powder or more to taste.

Preparation:

Place oil into a bowl and heat to 50 degrees (15-20 seconds in a microwave).
Add dry ingredients (nuts, soup mixes, seasoning) to a large bowl and stir well.
Gradually drizzle in the oil, stirring continually until well blended.
Spread the savory nut mix on flat trays and place in a slow oven (60-90 degrees Celsius). Continue to monitor, stir, and rotate trays every 5 minutes.
When the oil seems absorbed, leave to cool. Store in airtight jars or containers.

17/12/2025

White Chocolate and Baileys Festive Fudge
500 g. white chocolate (callets or in pieces)
200 g. sweetened condensed milk
50 g. Baileys liquor
60 g. unsalted pistachios, shelled
40 g. dried cranberries (Craisins)
Put pistachio and cranberries into Thermomix and chop 2 second/speed 5. (Do not overprocess — aim for large chunks, not crumbs. )
****************
Use the TMX rice basket as a sieve: place the basket on a plate or bowl and tip the nuts and cranberries into the basket to sift larger chunks from the crumbs.
*
Reserve both the large chunks and fine crumbs to one side. (No need to wash Thermomix for the next step, just swipe with a dry cloth to remove any remaining nut crumbs.)
*
Heat white chocolate and condensed milk for 6 minutes/50°/speed 2 to melt. Use a spatula to clear contents down from sides of bowl.
*
Add Baileys, nuts and cranberries. Mix 10 seconds/REVERSE/speed 2. Pour into a prepared bread tin or deep cookie tin — greased or lined with parchment. (Let the size of your pan determine the thickness of your fudge pieces.)
*
Dust top with reserved nut dust (crumbs) and a sprinkling of dried cranberries. Chill until set and cut into chunks. Should keep two weeks or more, if well hidden in your fridge ;-)

17/12/2025

'MRS D 'brings us the Christmas Quiche-
Feta, sweet potato, beetroot, spinach..

TAKE:

400g plain flour
200g cold butter cubed
130g ice cold water
2 medium beetroots
1 large sweet potato
2 handfuls of baby spinach leaves
8 eggs
140g cream
140g cream cheese
1 block danish feta cheese
A large handful of grated cheese for topping
A drizzle of extra virgin olive oil
salt, pepper and ground cumin to taste (I'd leave out the cumin..personal taste)

TO DO:

1 Preheat the oven to 200 degrees.

2. Peel and chop the sweet potato and beetroot into small cubes.

3. Line a roasting tray with baking paper and spread the cubes out.
Drizzle them with a generous amount of olive oil and sprinkle them with salt, pepper and ground cumin.

4. Using your hand mix them all together until they are well coated. Pop them in the oven to roast for about 25 mins. Don’t cook them all the way through as they will go in the oven again later.

5. To make the pastry, add the butter and flour to the Thermomix and mix for 5 seconds on speed 6 until it resembles bread crumbs.
Add the water slowly, mixing on speed 5 for a couple of seconds.
Set the Thermomix to the closed lid position and knead for 30 seconds.

6. Split the pastry into two balls and press each one into a well greased flan tin. Pop them into the fridge until the potato and beetroot is ready.

7.Add the eggs, cream, cream cheese, salt and pepper to the thermomix and whizz on speed 6 for 10-15 seconds.

8. Take your two pastry flans out of the fridge and fill with beetroot, sweet potato, feta cheese and spinach leaves.

9. Slowly pour half of the egg mixture into each one.
Sprinkle the top with cheese.

10.
Turn the oven down to 180 degrees and pop them in for 50 mins or until golden brown on top.

Enjoy hot or cold.
Notes
The pastry flans can be make ahead of time and stored in the freezer. The cooked quiches can also be frozen and saved for a later date. Halve the recipe if you just want to make one.

30/10/2023

24/03/2021

🤣

20/12/2020

It’s that time again!!

Make your own Bailey's ...then make this awesome looking cocktail!!
BAILEY"S RECIPE
(ADAPTED FROM THERMOFUN)

(makes 3 x 700 ml bottles of Baileys from 700mils of scotch)

TAKE:

200g good quality chocolate, (Lindt is the best-dark or milk)
400g can sweetened condensed milk
750ml evaporated milk - 2 x 375ml cans
300ml pure cream
1 tbsp instant coffee granules (substitiute coao if coffee is not your thing)
3 tbsp boiling water
700ml bottle whiskey, Jamesons is recommended

TO DO:

1. Grate chocolate in TM bowl 10 sec / speed 9. Scrape down.
2. Melt chocolate 2 mins / 50° / Speed 3. Scrape down
3. Add whole can of condensed milk, mix with chocolate 5 mins / 50° / Speed 3
4. Set time for 2 mins / 50° / Speed 3 and while blades are moving, add both cans of evaporated milk, cream and coffee (dissolved in boiling water) then half the whiskey.
5. Pour into a 3L jug or large bowl.
6. Add the rest of the whisky to the TM bowl, do a 'wash' Turbo / Speed 5 / Reverse
7. Pour whisky into jug/large bowl to mix with the other ingredients, then pour into bottles.
8.Pour any mixture that won’t fit into the bottles into a glass.(if you can stop at that)

CHOCOLATE BLITZEN
1/2 oz. (15ml) Vodka
1/2 oz. (15ml) Dark Creme de Cacao
1 oz. (30ml) Baileys Irish Cream
1 1/2 Cup Chocolate Ice Cream
Chocolate Sprinkles
2 oz. (60ml) Melting Chocolate

1. Rim glass with hot melted chocolate and dip in chocolate sprinkles.

2. Blend vodka, creme de cacao, baileys and ice cream. Do not blend the ice cream completely to a liquid. Let it maintain some of it's thickness.

3. Pour into chocolate rimmed glass and add sprinkles on top.

08/08/2020

La la's Special savoury mince roll

One of my favourites, quick easy, healthy

TAKE:

3-6 cloves of garlic (i use more rather than less)
one shallot
herbs of choice (I use a couple of pinches of fresh rosemary and a Queen of herb leaf)
one onion
one carrot (vegies are optional and others can be substituted-capsicum, mushrooms are good)
one stick of celery
2-3 pieces of fresh bread
Worcestershire sauce (a few splashes), tomato paste or sauce (a couple of tablespoons.
Dried mixed herbs
Tablespoon of stock concentrate or a few teaspoons dried beef stock powder
one kilo or up to one and a half kilos of mince
3-4 sheets of puff pastry
half cup of dijon mustard (or mustard of choice)
one cup of fresh spinach leaves
a few tablespoons of sundried tomatoes (optional)

To do
1. Place garlic cloves. shallot and fresh herbs in TM bowl.
Chop on speed 7/ 3-5 seconds

2. Scrape down the bowl and add halved onion, as well as carrot and celery (or vegies of choice) cut into 4 cm chunks. Process on speed 5/ 3 seconds.

3. Place veg/herb mix aside (not essential, it can stay in, but I prefer rough chunks of veg, so process bread separately).Then add bread slices to the bowl and process for 5 -10 seconds/ speed 8.

4. Add veg/ herb mix back in to the breadcrumbs, add in the sauces, other herbs and flavouring and stock and mix for 4 seconds. speed 5 9 (just til combined).

5. Add in half the mince (the volume of mince will depend on your needs and tastes- the rolls can be prepared, frozen and baked later. I would suggest one kilo of mince is the minimum total amount, so add about half of your total volume now.

6. Mix on speed 6, 3 seconds, open lid and scrape down and mix manually to combine, than process another 3 seconds.

7. Transfer mixture to a large bowl with the remainder of the mince and combine with a wooden spoon or fold together with your hands.
(I find this gives a better texture than kneading or mixing the whole mixture in the TM). Refrigerate while preparing pastry.

8. Lay out 3-4 sheets of puff pastry. Spread mustard of choice over the top side of the pastry sheets( tomato sauce or barbeque sauce can be substituted if preferred).

9. Sprinkle the spinach leaves and sundried tomatoes over the mustard, (optional but delicious)

10. Shape mince mixture into long, thick sausage shapes (to cover one third of the pastry). Flatten the mince slightly and fold the pastry over the mince firmly to make the roll. Decorate with pastry rosettes and leaves. Brush with egg or milk before baking. Wrap and freeze the rolls not needed.

11. Bake on a flat baking tray at 190 deg C (180 fan forced oven for approx 30 minutes or until pastry is brown).

TIPS
Depending on the mince and sauces used, the mince mixture may lose quite a bit of 'juices' when cooking, sometimes I will remove the tray and drain off the juices midway through cooking.
Herbs, vegetable and sauces used can be varied.
Feta cheese is also great added to the mince mix or spread on the pastry, or slices of cheddar cheese can be placed in the middle of the mince sausage shape before rolling up in pastry.