Thursday, 29 October 2015

Cauliflower Soup

Serves 4

This creamy, fragrant soup is one of my favourite ways to enjoy cauliflower and it's good for those who are budget conscious too. 


What's in it? 

1 onion, peeled and cut in half
2 cloves garlic, peeled 
30g butter, cubed
1tsp ground cumin
1tsp ground coriander
1/2tsp ground tumeric
250g white potatoes, peeled and diced 
1L good quality liquid vegetable stock 
1 whole cauliflower, cut into florets 
80g pouring cream
Handful of italian parsley, finely chopped
Salt and pepper, to taste

How do I make it?   

1. Place onion and garlic in mixing bowl and chop for 3 sec / speed 7. Scrape down sides of bowl, add butter and saute for 3 min / 90°C / speed 2. 

2. Add cumin, coriander and tumeric and mix until fragrant for 1 min / 90°C / speed 2. 

3. Add potatoes and vegetable stock to mixing bowl.  Place cauliflower florets in varoma dish and place on top of bowl, then cook potatoes and steam cauliflower for 35 min / varoma / speed 3. 

4.  Place steamed cauliflower in bowl, together with cream and salt and pepper, and blend for 1 min / speed 6 (increasing speed gradually from 1 to 6). 

5. Serve hot, sprinkled with finely chopped parsley. 

4 ProPoints per serve.

Friday, 21 August 2015

Zucchini and Bacon Slice

Serves 8

A classic zucchini slice.  Ridiculously easy to make and it's delicious warm or cold.  This really can be served at any time - an easy and nutritious breakfast on the run, school lunch box filler or enjoy warm for dinner with a salad. 

I personally prefer to eat it cold, as the slice sets as it cools and has a firmer consistency.

What's in it?


2 zucchini
2 carrot, peeled
1 onion, peeled and halved
175g middle rasher bacon, cut into large pieces
160g light tasty cheese 
5 eggs
1/2 cup plain flour
salt and pepper

How do I make it? 

1. Preheat oven to 200°C (fan forced) / 220°C (electric). Spray a 30x20cm rectangular ceramic or glass baking dish with oil and set aside.

2. Place cheese in mixing bowl and grate 10 sec / speed 9.  Set aside. 

3. Place onion and bacon in mixing bowl and chop for 5 sec / speed 5.  Scrape down sides of bowl and cook for 3 min / 100°C / reverse / speed 2. 

4. Meanwhile, manually grate carrot and zucchini separately from each other. Squeeze out as much liquid as possible from the grated zucchini.  Don't be tempted to grate the zucchini and carrot in the thermomix.  Manually grating the vegetables, and squeezing out the excess liquid, gives the slice a better texture. 

5. When the onion and bacon has finished cooking, add the eggs and mix for 30 sec / reverse / speed 3. 

6. Add reserved cheese, grated carrot and zucchini and flour to mixing bowl.  Season generously with salt and pepper, to taste. Mix to combine for 20 sec / reverse / speed 4. 

7.  Pour mixture into prepared dish. Bake in oven for 40-45 minutes or until golden brown. 

8. Serve warm, or allow to cool and then serve.

6 ProPoints per serve

Friday, 7 August 2015

Thermomix Up & Go

Serves 1

I've been having so much trouble getting my 6 year old to eat breakfast lately, so I have been making lots of these to speed up our mornings.  This smoothie packs lots of protein, fibre and energy and is a great option for those mornings where you need to run out the door.  You can simply pour it into a travel mug and take it with you in the car. 

Oh, and unlike the commercial variety typically resorted to for convenience, there is no added sugar, flavours or other additives.  Given you can prepare this in literally under 1 minute, there is no excuse not to make your liquid breakfast from scratch. 

What's in it? 

1 ripe banana
1-2 weetbix
250g low-fat milk 
1/2 tsp vanilla bean paste or 1tsp vanilla essence
1/2 cup frozen berries (optional)

How do I make it? 

Place all ingredients in bowl and blend for 30 sec / speed 8.  Pour and serve. 


The berries are optional.  If you don't have them or choose not to use them, I recommend throwing in a few ice blocks. 

Another great alternative is to omit the berries and instead add 1tbs milo or 2tsp cocoa for a chocolate breakfast smoothie.

Sunday, 21 June 2015

Carrot and Pineapple Cake

Serves 16

A yummy moist iced carrot cake.  The addition of pineapple and sultanas makes it just a little bit different. 

What's in it? 

100g peeled carrot, chopped into 4-5 pieces
160g brown sugar
120g sunflower oil 
3 eggs
50g sultanas
Finely grated zest of 1 orange
1tsp bi-carbonate soda
1tsp cinnamon
1/4tsp nutmeg
160g self-raising lour
130g canned crushed pineapple, drained

50g icing sugar
2tbs water

How do I make it?

1. Grease and line a 20cm square cake tin. Pre-heat oven to 180°C (fan forced) or 200°C (electric). 

2. Add carrot to bowl and grate for 5sec / speed 5. Place in separate bowl. 

3. Place sugar, oil and eggs in bowl and and mix for 10sec / speed 4. 

4. Add sultanas, reserved carrot, orange zest and bi-carb soda and mix for 10sec / reverse / speed 4. 

5. Add cinnamon, nutmeg, flour and crushed pineapple and mix for 20sec / reverse  / speed 4. 

6. Pour mixture into prepared tin and bake in oven for 40 to 50 minutes, or until cake springs back when touched in the centre. 

7. Remove from oven and allow to cool in pan for about 5 to 10 minutes, then turn out onto a wire rack to cool completely. 

8. To make icing, mix icing sugar and water in a bowl with a fork.  Drizzle over cooled cake. Allow icing to set for at least 10 minutes, then slice and serve. 

5 ProPoints per serve. 


This cake freezes well.  Cut into pieces and individually wrap before freezing. 

Wednesday, 17 June 2015

Basic Chocolate Cake with Frosting

Serves 16 

This is a easy one if you are craving chocolate. The ingredients are staples, so you will always be able to make this at the drop of a hat. 

What's in it? 

Cake Mix
125g unsalted butter, cubed and softened 
2 eggs
120g caster sugar 
200g self-raising flour
20g cornflour
20g cocoa powder
200g skim milk 

45g unsalted butter, cubed and softened 
120g icing sugar
1tbs cocoa powder
1tbs skim milk 

How do I make it? 

1. Pre-heat oven to 180°C (fan forced) / 160°C (electic). Spray square cake tin with oil and line with baking paper. 

2. Place all cake mix ingredients in mixing bowl and mix for 20 sec / speed 6. Spoon mix into prepared tin, smooth with a spatula and bake in pre-heated oven for 35 minutes or until a skewer inserted comes out clean. 

3. Remove cake from oven and allow to cool in tin for about 10 minutes before turned out onto a wire rack to cool completely. 

4. Once completely cooled, make the frosting by placing all frosting ingredients in mixing bowl and mixing for 20 sec / speed 3. 

5. Spoon frosting onto cooled cake and spread evenly with a spatula or the back of a spoon. 


5 ProPoints per slice. 

Tuesday, 9 June 2015

Cauliflower Mash

Serves 4-6

I love cauliflower mash as a substitute for potato, and am frequently serving it these days with slow cooked curries as a substitute for rice. 

What's in it? 

1 whole cauliflower, cut into medium sized florets
20g butter, cut into 1cm cubes
Freshly ground salt and black pepper

How do I make it? 

1. Bring 1L of water to the boil, 10 min / Varoma / speed 3. 

2. Place cauliflower florets in varoma dish and steam until soft for 16 min / Varoma / speed 3. 

3. Clean and dry mixing bowl and then place steamed cauliflower in bowl together with butter and salt and pepper to taste. Insert butterfly and process for 20 sec / speed 4. 

1 ProPoint per serve. 

Friday, 15 May 2015

Asparagus and Sweet Potato Soup

Serves 4 to 6

This is a real winter warmer, and so simple. Serve with a loaf of crusty sourdough bread.

What's in it?

20g olive oil
1 onion, peeled and halved
3 bunches asparagus, ends trimmed and roughly chopped
600g sweet potato, peeled and roughly chopped
800g quality liquid vegetable stock
Freshly ground salt and black pepper

How do I make it?

1. Add onion and olive oil to bowl and chop for 3 sec / speed 5. Scrape down sides of bowl. Cook for 3 min / 120°C (TM5) or Varoma (TM31) / speed 1.

2. Add asparagus, sweet potato and stock and cook for 20min / 100°C / speed 1.

3. Season generously with freshly ground salt and black pepper. Blend for 1 min, very gradually increasing speed from 1 to 9.  Season with additional salt and black pepper to taste, if required.

Monday, 6 April 2015

Apple and Custard Tea Cake

Serves 10

This cake is simply devine.  You will be hooked once you cut this cake and see custard oozing out from between the light vanilla sponge. It's impressive, yet relatively easy to make.

You will need some cooled stewed apple for this recipe. For that reason, this is a good one to make the day after you cook a roast pork and have some of my apple sauce (recipe here) leftover.  

Tea cakes are supposed to be eaten fresh, so it would be best to be serving enough guests to get this cake finished in one sitting. But don't worry if there's some left over; leftovers will keep in the fridge for a day or two and still be delicious. 

What's in it? 

125g unsalted butter, cubed and softened
85g caster sugar
1 egg
120g self-raising flour
40g cornflour
1tsp vanilla bean paste
70g skim milk 

500mL skim milk 
60g caster sugar
30g cornflour
2 eggs
1tsp vanilla bean paste

1/2 serve apple sauce (recipe here), blended to a chunky consistency

1tbs icing sugar, for dusting

How do I make it? 

1. First, make the custard by adding all custard ingredients to mixing bowl and cooking for 7 min / 90°C / speed 4. When cooked, pour into a bowl or jug and set aside to cool for at least 30 minutes. 

2. Pre-heat oven to 180°C (fan forced) / 160°C (electric). Spray a 20cm cake tin with a removable base with oil and line base of the tin with baking paper. 

3. To make cake batter, add butter, sugar, egg, flour, vanilla bean paste and milk to mixing bowl and mix for 20 sec / speed 6. 

4. Spoon about half of the batter in bottom of the prepared tin and spread evenly using a small spatula. Top with cooled custard and stewed apple, spread evenly across the cake batter. Spoon remaining cake batter on top of custard/apple and spread evenly so that it completely covers the custard/apple. 

5. Bake cake in oven for about 40 minutes, or until lightly golden. Remove from oven and allow to cool completely in tin before turning out on to a plate and dusting with icing sugar to serve. 

7 ProPoints per serve. 


This cake is best served fresh but if there are leftovers make sure they are refrigerated until eaten. 

Saturday, 21 March 2015

Orange and Poppy Seed Loaf Cake

Makes 10 slices

A simple orange and poppy seed loaf cake. Fresh and light. I make this mainly for school lunch boxes and freeze individual portions of it ready to be pulled out of the fridge and used each day. But you can always jazz it up for morning or afternoon tea by adding cream cheese frosting.

What's in it?

100g unsalted butter, cubed
120g caster sugar
2 eggs
1tsp vanilla bean paste
Zest (finely grated) and juice of 1 navel orange
200g self-raising flour
1 1/2 tbs poppy seeds
50g skim milk

How do I make it?

1. Pre-heat oven to 180°C (fan forced) or 160°C (electric). Spray a 20cm x 10cm loaf tin with oil and line with baking paper. 

2. Place butter in mixing bowl and melt for 2 min / 60°C / speed 1. 

3. Add sugar, eggs and vanilla bean paste and mix for 10 sec / speed 3. 

4. Add orange zest and juice and mix a further 10 sec / speed 3. 

5. Add flour, poppy seeds and milk and mix for 10 sec / speed 3. Scrape down sides of the bowl and mix for a further 10 sec / speed 3. 

6. Using a spatula, spoon batter into prepared tin, smooth the surface and bake in oven for approximately 45 minutes or until a skewer inserted in the middle of the cake comes out clean. 

7. Allow to cool in tin for about 10 minutes, then turn out onto a wire rack to cool completely before serving.

6 ProPoints per slice. 

Monday, 16 March 2015

Apple Sauce

Makes 2 cups

The perfect accompaniment to pork done any way, and with far less sugar than store bought apple sauce. Also fantastic with ice cream or custard for a quick dessert.

What's in it? 

8 granny smith apples, peeled and cut in eighths
2 tsp lemon juice
1 cinnamon stick 
2tbs brown sugar 

How do I make it? 

1. Place all ingredients in mixing bowl and cook for 15 mins / 90°C / reverse / speed 1. 

2. Remove cinnamon stick and blend for 5 sec / speed 4 for a chunky sauce or 20sec / speed 4 for a smooth sauce. Sprinkle with a little extra cinnamon to serve.

1 ProPoint per 3tbs. 


The cinnamon stick may break up a little during the cooking process. Try to remove as many pieces as possible before blending the sauce. If you don't have cinnamon sticks or don't want to have to remove it before blending, use 1 tsp of ground cinnamon instead, but you will get a stronger earthier flavour by using the cinnamon stick. 

Saturday, 21 February 2015

Breakfast Scones with Ricotta and Honey

Makes 8

Scones don't just have to be for morning or afternoon tea. Change up your Sunday breakfast with these yummy treats. Delicious served warm, with ricotta and honey.  

What's in them?

60g walnuts or pecans
60g dried dates
160g self-raising flour
20g butter, chilled and cubed
120g reduced fat buttermilk
1tbs extra buttermilk, for brushing
2tbs low-fat ricotta
1tbs honey 

How do I make them?

1. Pre-heat oven to 200°C (fan forced) or 220°C (electric). Spray tray with oil and set aside. 

2. Place dates and nuts in mixing bowl and chop for 5sec / speed 5. Set aside. 

3. Place flour and butter in mixing bowl and mix for 5sec / speed 8. Mixture should resemble breadcrumbs. 

4. Add buttermilk and chopped dates/nuts and combine for 10sec / speed 5, then knead on interval speed for 20sec with lid locked. 

6. Turn out dough onto a floured board or bread mat. If mixture is sticky, sprinkle on some extra flour. Knead together briefly with hands until a firm dough has formed and then flatten with hands until about 3cm thick.

7. Cut scones out with a 4-5cm cutter until all dough has been used. Place onto prepared tray, so that each scone is 1cm apart and brush with the extra butter milk. Bake for 25-30 minutes or until scones are golden. 

8. Serve warm, spread with ricotta and drizzled with honey. 

10 ProPoints per serve (2 scones per serve).

Wednesday, 4 February 2015

Iced Coffee

Serves 2

Geez, we have had a serious run of very hot days here. I felt like a caffeine hit today, but needed it to be cold, and this really hit the spot!

What's in it? 

30g sugar
1tbs good quality instant coffee
300g skim milk 
2-3 large handfuls of cubed ice

How do I make it?

1. Place sugar and coffee in mixing bowl and mill for 10sec / speed 9. 

2. Add milk and ice and blend for 30sec / speed 8. Serve chilled. 

3 ProPoints per serve.

Monday, 26 January 2015

Lemon Meringue Pie

Serves 10-12

A crisp pastry base and tangy citrus filling contrasted with sweet fluffy meringue makes this classic Australian favourite a dessert to die for. This topped off a great night with friends on Australia Day for us and followed a traditional lamb roast with vegetables and gravy. It's laden with sugar though, so this is definitely one to put in your every now and again box. But it's so good I had to share. 

What's in it?

20g icing sugar
230g plain flour
100g unsalted chilled butter, cubed
1 egg yolk
2tbs chilled water

Rind of 1 lemon, finely grated
75g cornflour
220g white sugar
180g lemon juice
220g water
60g butter, cubed
3 egg yolks

4 eggs whites, at room temperature
1/4tsp cream of tartar
150g icing sugar

How do I make it?

Pastry Case
1. Place icing sugar in bowl and process, to remove any lumps, for 10sec / speed 9.
2. Add flour and butter and process for 10sec / speed 6. Mixture should resemble breadcrumbs.
3. Add egg yolk and water and combine for 4sec / speed 4.
4. Knead mixture for 30sec / interval speed.
5. Turn dough onto ThermoMat or floured surface and work into a tight round ball. 
6. Wrap in cling wrap and refrigerate for 30 minutes before rolling.
7. Preheat oven to 240°C electric / 220°C fan-forced. Spray 24cm round loose based fluted pie/flan tin with cooking spray.
8. Roll pastry between 2 sheets of baking paper until large enough to line the tin. Ease pastry into tin, press into base and sides. Trim edges. Refrigerate for a further 30 minutes.
9. Place tin onto an oven tray and line pastry case with baking paper. Fill with pie beads or dry rice. Bake for 15 minutes, then remove paper and beads/rice from shell. Bake for a further 10 minutes.
10. Remove from oven and allow to cool completely. Turn off oven.

11. Place lemon rind, cornflour and sugar in mixing bowl and mill for 10sec / speed 9. Scrape down sides of bowl.
12. Add lemon juice, water and butter and cook for 5min / varoma / speed 2. Mixture should thicken.
13. With blade running for 30sec / speed 3, add egg yolks one at a time.
14. Allow to cool in bowl for 15 minutes, then pour into pastry case and spread evenly.
15. Refrigerate for 2 hours. Thoroughly clean and dry mixing bowl.

16. Preheat oven to 200°C if you do not own a kitchen blowtorch. 
17. Insert butterfly whisk into mixing bowl. Place egg whites and cream of tartar into mixing bowl and whip for 3min / 50°C / speed 3.5 (TM5) or speed 4 (TM31). Stiff peaks should have formed, but whip for an extra minute if required. 
18. With blade turning for 4min / 50°C / speed 3, add icing sugar gradually 1tbs at a time through hole in mixing bowl lid. 
19. Spread meringue over lemon filling and use a spoon to shape. Use a kitchen blowtorch to lightly colour meringue, alternatively bake in preheated oven for 5 minutes or until meringue is lightly browned. 
20. Refrigerate for at least 1 hour before serving. If meringue has been browned in the oven, allow to cool for about 30 minutes before refrigerating. Serve chilled.  

11 ProPoints per serve (10 serves) or 10 ProPoints per serve (12 serves).


You can use fresh lemon juice or bottled lemon juice for the filling. Either is fine, but freshly squeezed juice will give a zestier flavour.

Saturday, 10 January 2015

Anzac Biscuits

Makes 18 

Another Australian favourite. Anzac biscuits are commonly found in cafes and on supermarket shelves these days, but these iconic biscuits were originally made to send in care packs to the ANZACs (Australian and New Zealand Army Corps) serving overseas during World War 1, since they could be made without eggs and kept well on long overseas voyages to Europe. They can be made crunchy or soft (I prefer crunchy), are super easy to make and store well in an airtight container for around 1-2 weeks.

For added crunch and texture, I recommend adding some coconut to the mix if you have it on hand, but this is an optional extra. 

What's in them? 

100g butter, cut into cubes
70g golden syrup
1/2tsp vanilla bean paste
1tsp bi-carbonate soda
130g rolled oats
150g plain flour
70g caster sugar 

How do I make them? 

1. Preheat oven to 180°C electric or 160°C fan-forced. Line 2 large baking tins with baking paper and spray lightly with olive oil. 

2. Place butter and golden syrup in mixing bowl and melt for 2min / 60°C / speed 2. 

3. Add vanilla and bi-carb soda and combine for 5sec / speed 3. 

4. Add oats, flour and caster sugar and mix for 10sec / reverse / speed 4. Scrape down sides of the bowl and mix again for 10sec / reverse / speed 4. 

5. Shape into 18 round balls using hands. Place on trays and flatten with a fork. Leave about 3cm between each biscuit to allow for spreading. 

6. Cook for 15-20 minutes or until lightly browned. Remove from oven and cool on trays for about 5 minutes, then transfer to a wire rack to cool completely. 

3 ProPoints per biscuit.


For extra crunch and texture, add 50g dessicated coconut when adding the oats and flour and reduce the amount of oats to 80g. This will increase the ProPoints value by 1 for each biscuit. 

Wednesday, 7 January 2015


Makes 15

Christmas and new year's eve is over, so I'm thinking ahead to Australia Day now. I whipped up these lamingtons today and am going to dedicate this month to cooking, Thermomix style, some more traditional Australian favourites on the lighter side. I'm thinking pavlova, anzac biscuits, a meat pie and a juicy lamb crusted leg roast with homemade mint sauce (and maybe even a requested lemon meringue pie)!

What's in them?

4 eggs
110g white sugar
1tsp vanilla bean paste
25g unsalted butter, at room temperature and cut into cubes
55g self-raising flour
50g cornflour

40g cocoa
275g white sugar
140g skim milk
130g dessicated coconut

How do I make them?

1. Preheat oven to 170°C fan forced or 190°C electric. Spray a 16x26cm lamington baking tin with cooking spray and line with baking paper.

2. Place sugar into mixing bowl and mill 20sec / speed 10.

3. Insert butterfly.  Add eggs and beat 7min / 50°C / speed 3.

4. Add cubed butter and vanilla bean paste and combine 5sec / speed 4.

5. Remove butterfly. Scrape down sides of mixing bowl with spatula, add flours and mix 10sec / speed 3.

6. Pour sponge mixture into prepared tin and bake in oven for 25-30 minutes or until sponge is golden and springs back to the touch.  Allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely.

7. To make icing, place sugar and cocoa in mixing bowl and mill 20sec / speed 10.  Add milk and mix 20sec / speed 4. Pour into a medium sized mixing bowl.

8. Trim edges off sponge and cut into 15 squares. Place coconut in a second medium sized mixing bowl.

9. Using tongs, dip each piece of sponge into icing mixture. Let any excess drip off then place iced sponge into bowl with coconut and turn to coat all sides. Set aside on a rack over a tray until icing has set. Repeat with remaining sponge pieces.

5 ProPoints per serve.

Friday, 2 January 2015

Pumpkin Bread

Serves 12

I'm telling you....this is good. If you've tried pumpkin bread before, then you will know what I'm talking about. If not, you need to give it a go. Each slice is moist and jam packed with pumpkin and cinnamon spice flavour. And those flavours develop and it gets even better a day or two after its baked, so don't be tempted to polish off the whole thing straight away. 

What's in it?

400g peeled butternut pumpkin, cut into 2-3cm pieces
70g unsalted butter
140g sugar
125g skim milk
2 eggs
1tsp vanilla bean paste
300g self-raising flour
1 1/2 tsp cinnamon
1/2 tsp nutmeg
2tsp pumpkin seeds

How do I make it?

1. Preheat oven to 180°C. Spray large loaf tin with oil and line with baking paper. 

2. Place 1L water in mixing bowl and bring to Varoma temperature for 8-10min / Varoma / speed 3.  

3. Cook pumpkin in varoma tray, placed on top of mixing bowl lid, for 10min / Varoma / speed 3. Once cooked, pour water out of mixing bowl, place cooked pumpkin in bowl and puree for 20sec / speed 5. Remove pureed pumpkin into another bowl and set aside to cool. Wash and dry mixing bowl. 

4. Place butter in mixing bowl and melt for 2min / 60°C / speed 1. Add sugar, milk, eggs, vanilla and reserved cooked pumpkin puree and mix for 5sec / speed 3. 

4. Add flour, cinnamon and nutmeg and mix for 10sec / speed 4. Scrape down sides of bowl and mix for a further 10sec / speed 4. 

6. Spoon into prepared loaf tin, level top and sprinkle with pumpkin seeds. Bake in oven for 50-60 minutes, until skewer inserted in the middle of the loaf comes out clean. 

7. Remove from oven and allow to cool in pan for 5 to 10 minutes before turning out onto a wire rack to cool. Delicious served warm, toasted or cool.  

5 ProPoints per slice. 


Feel free to make this recipe even better by adding some pecans or walnuts, chocolate chips or raisins with the flours.