Thermomix Worcestershire Sauce

Happy Christmas Eve everybody!!

Flicking through recipes looking for a couple of last minute gifts to make to share with my husband’s family at the Christmas table tomorrow, I discovered another one of Jan’s amazing recipes which fits the brief to a tee – easy, I have all the ingredient here and it does not need me to do much!! I thought I would take time out to share this recipe with you in case you leave things to the last minute like me!!

I have also been lucky enough to have been sent Alyce Alexandra’s latest cookbook “Recipes From Our Cooking School” to gift to you. What great timing with Christmas here! I thought it would be fun to find out what you would like to know more about so all you need to do to win this book is comment below on what recipe, tips or theme you would like to see at a Thermomix cooking class. The winner will be drawn randomly by the number of their comment. ** Please note this prize has now been drawn….congratulations to Susie ** Should you like more information on Alyce’s cookbook you can do so here. I always think a quick game is a good game so entries for the draw will cut off at 10 pm Perth time tonight (24 December 2015). Feel free to keep the comments rolling in after that date however they will not be eligible for the prize.


Thank you for your awesome support for me and this page, even though the posts are spasmodic! I will continue to update when I can however I trust the content on the blog contains enough variation to help you find what you are looking for.

Wishing you and your families a wonderful festive season. May your days be filled with happiness, fabulous memories made and Happy Cooking!

Much love x

Worcestershire Sauce – Thermomix recipe 


680 g vinegar (white or brown)
180 g treacle (molasses also works fine)
130 g plum jam (you can make following EDC or Basic recipe or use brought jam for ease)
15 g fresh garlic
10 g fresh ginger
5-10 g ground cloves (depending on the taste required)
5-10 g fresh chilli (depending on the heat required)
3 teaspoons of black pepper
3 teaspoons of salt


Place all ingredients into Thermomix bowl and process for 30 seconds on Speed 10.

Cook for 10 minutes at 120 degrees on Speed 2 for TM5 (Varoma temperature for TM31) with simmering basket in place of the Measuring Cup.

Scrape sides and cook for a further 40 minutes on 100 degrees, Speed 2, simmering basket still in place.

Slowly bring the Thermomix to Speed 8 and blitz for 1 minute (following usual care instructions)

Pour into sterilised bottles and seal.

General tips:

You can dilute this further, up to 1/2 syrup 1/2 water to adjust taste.
Jan advises that this recipe can be doubled however is a little messy!!! Jan suggests if you want to double the recipe, double all ingredients except for vinegar (keeping it at 680 g) up to processing stage. Add the additional 680 g of vinegar prior to cooking stage.
Jan also advises that this recipe “lasts for well over a year”!

Thanks again for sharing your recipes with us Jan!!
Hope you enjoy!

Please note that this site is not affiliated with nor have the recipes been tested or approved by Vorwerk Thermomix or Thermomix in Australia and New Zealand. We assume no liability in any capacity, including in terms of ingredient quantities used, success of the recipes, damage to your machine or person. Please always be aware of your own machine’s capabilities and observe the safety instructions in the Thermomix instruction manual at all times.

Posted in Condiments, Condiments, Sauces, etc, Recipes | Tagged , , | 14 Comments

Jan’s Apple Blueberry Brioche with Passionfruit Curd – Thermomix recipe

As promised, Jan’s Apple Blueberry Brioche!!

Apple Blueberry Brioche with Passionfruit Curd



300g milk
60g butter
30g honey
1 teaspoon salt
1 egg
14g or 2 sachets, dry yeast
600g bakers flour
50g sultanas
1 punnet fresh blueberries (can substitute frozen equiv. 120g)
3 granny smith apples, peeled cored and thinly sliced (squeeze lemon juice over these so they do not turn brown)
4-5 large tablespoons of Passionfruit Curd (see previous post)
Almond slivers
Warm apricot jam to glaze.

  1. Preheat oven 180o
  2. In mixing bowl add the milk, butter, honey and egg – 4min/50oC/speed 1.
  3. Then add flour, yeast, close lid, knead for 4 min/interval speed, while mixing add salt (this keeps it separated from the yeast) and then, in the last 30 seconds of knead, add the sultanas.
  4. Turn the dough out onto an oiled ThermoMat (the dough is soft and can be a bit sticky to handle) and form into a smooth log wrap up and leave to double in volume.
  5. When it has risen, push it out into a flat rectangle about 35cm x 25cm, spread a layer of Passion Fruit Curd over it, leave 5cm clear at the top edge.
  6. Over this layer the cut apples and the blueberries, if you wish sprinkle a couple of tablespoons of sugar over it to sweeten a little.
  7. Roll it all up like a swiss roll, layer a piece of baking paper in a round tin, cut the roll into 5 – 7 cm sections place into the tin leave room to rise, (mine fills a large tart tin, plus 3 pieces into a loaf tin). Sprinkle almond slivers over the top,
  8. Leave to rise until doubled, ( approx 30 minutes) and then bake in preheated oven for 25 -30 minutes or until browned and cooked.

Glaze with warm apricot jam, we used some leftover Mango and Rum glaze. Serve with some more Curd. Yumm!

Screen Shot 2015-09-21 at 10.13.17 am

Hope you enjoy Jan’s beautiful recipe! x

Posted in Biscuits and Slices, Breads, Cakes | Tagged , , , , , , , | 2 Comments

Jan’s Thermomix Passionfruit Curd

Hello everyone,

I now its been a while between posts (again!)…unfortunately the blog often suffers amongst the busyness of life.   Luckily there are so many fantastic Thermomix blogs and Facebook pages out in the big wide web all providing lots of inspiration and amazing recipes.

Talking about amazing recipes, I have been lucky enough to have been sent another couple of recipes to share with you from Jan who you may remember from such wonderful recipes such as the homemade ricotta.  First up is Passionfruit Curd…which just happens to go fabulously with the Apple and Blueberry Brioche which is coming up next!!

Thermomix Passionfruit Curd

Passionfruit Curd


6 large eggs
120g butter
1 cup sugar
1 cup passionfruit pulp (approx 8 fruit depending on size)


Place all ingredients into mixing bowl, 15 min/80oC/Speed 3

It should coat the back of a spoon; it will thicken more as it cools.

Put into a sterilized jar and keep in the fridge.

Hope you enjoy! x

Posted in Condiments, etc, Sauces | Tagged , , | 6 Comments

Thermomix Beef Ravioli

Earlier this year my daughter tried some ravioli at school and has been begging for me to make it ever since. I have never made ravioli so a quick google search was in order. This ravioli recipe was the first recipe that I came across that hit the spot so this was used as a rough guide to convert to the Thermomix. The whole family loved this dish…I hope you enjoy it too!




1 kilo diced beef sirloin, semi frozen

1 brown onion, halved
1 large carrot, roughly chopped
1 stalk celery, roughly chopped
2 button mushrooms
30 g unsalted butter
Salt and Pepper
40 g red wine
2 eggs
30 g grated parmesan cheese
40 g bread crumbs


As per EDC or Basic Cookbook


5 large tomatoes
2 garlic cloves
20 g olive oil
Salt and Pepper – optional and to taste
Handful of mixed fresh basil and oregano leaves
Pinch of dried Italian Herbs


Place diced beef in Thermomix and Turbo for 1 second x 4 or until beef minced. Set aside.

Place onion, carrot, celery and mushrooms in TM bowl and chop for 4 seconds on Speed 7.

Add butter and sauté for 8 minutes, 100 degrees, Speed 1 (if you are impatient feel free to sauté for 3 minutes!)

Add beef, salt and pepper.

With MC off, cook for 15 minutes, 100 degrees, Speed 1 or until all juices have evaporated.

Add red wine and, with MC still off, cook for a further 3 minutes, 100 degrees, Speed 1 or until the wine evaporates.

All mixture to cool slightly.
Add eggs, cheese and breadcrumbs to bowl and mix through on Speed 7 for 5 seconds or until mixture is combined.

Place mixture in fridge and cool for at least an hour or overnight.

Make pasta in accordance with cookbook.
Roll pasta into a sheet and then cut sheet into strips as preferred (10 cm is one recommendation)

Fill and cut the ravioli as per preferred method (Better Homes and Garden have an easy picture tutorial if needed).

For the sauce place tomatoes in TM bowl and crush on Speed 5 for 10 seconds.

Set aside.

Add garlic to TM bowl and chop on Speed 7 for 3 seconds.

Add olive oil and sauté for 3 minutes, 100 degrees, Speed 1

Add crushed tomatoes to the bowl together with salt and pepper (if using) and herbs. Replace MC with simmering basket.

Cook for 10 minutes, 100 degrees, Speed 1

Bring a large pot ¾ filled with water to a rolling boil.
Add ravioli and stir occasionally until the ravioli rises to the surface, approximately 4 minutes.
Using a slotted spoon, place ravioli in ThermoServer to keep warm.
Spoon sauce over ravioli and top with extra Parmesan Cheese.

Serve immediately. Hope you enjoy!

Posted in Entertaining, Main Meals, Recipes | Tagged , , , , | 6 Comments

Thermomix Easter Bread

Another Easter recipe for you, this time from our lovely consultant Denise.


* Please note that you need to start soaking the fruit the day before you make
this recipe *



200 g mixed dried fruit (or amount to your liking)
Finely grated zest and juice of one orange
50 g caster sugar (pre mill, Speed 10, 3 seconds)
2 tbs ground cinnamon (mix in with the caster sugar above)
1 egg yolk beaten with 2 tsp warm water
100 g unsalted butter (page 17 EDC), melted cool
150 g icing sugar (pre mill, Speed 10, 10 seconds)

* Soak the fruit with orange juice and zest and set over night at room temperature

Grease and line 24 cm springform pan (take care not to put the scrolls too close together as they will rise again. You will have mixture left over which you can use to make a freeform circle. If you do not have a springform tin you can just place the dough on a baking tray forming a freeform circle).

FOR DOUGH follow Hot Cross Buns recipe from EDC or Basic Cookbook

• Follow all steps to include kneading the dough but do not place fruit into bowl

• Place dough in a warm place and provide for 1 – 1 ½ hours. Dough should approx. double in size

• Divide dough into 3 pieces, rolling each piece into a rectangle. Brush each piece with some of the melted butter, sprinkle with cinnamon sugar and scatter over soaked fruit. Rollup each piece from the long end (like a large scroll) cut into pieces of 4-­6 depending on how thick you would like them. You can trim the ends to make them neat. Lay each round cut side up and lightly flatter slightly with your hand. Complete the other 2 pieces the same way.

• Arrange the slices in the springform pan in a circular pater, leaving 1 cm between each. Cover with ThermoMat (or tea towel) and stand in a warm place for a further 20-30 minutes or until slightly risen.

• Brush tops with egg yolk glaze and bake for 25-30 minutes or until golden and cooked through. Cool slightly in the pan, then transfer to a wire rack.

• Mix icing sugar with 1-2 tbs warm water to form a loose icing. While bread is still warm, drizzle with icing, allowing it to drip down the sides of the bread and serve.

Enjoy! x

Posted in Breads, Entertaining, Recipes | Tagged , , , , | Leave a comment

Thermomix Candy Eggs

Well its been a wee while since I’ve posted on my little blog so I thought I had better post something amazing to make up for it!! This recipe is courtesy of the gorgeous Charmaine who used to be a team member of ours. She told us that she used to make these with her grandmother. A perfect Easter gift, I hope you enjoy x

Candy eggs


1 heaped teaspoon of gelatine
7 teaspoons of cold water
Approx 400 g pure icing sugar

Candy Eggs

Place gelatine and water into TM bowl and dissolve for 2 mins at 50°C on Speed 2. Check gelatine has dissolved before proceeding to next step.

On Speed 2, slowly add approximately 300 g of icing sugar through the lid, stopping to scrape sides occasionally. When the mixture has reached a thick consistency, set dial to Closed Lid position and kneed for 30 seconds on Interval Speed to ensure ingredients are well mixed.

Sift remaining icing sugar onto your ThermoMat. Tip contents of TM bowl into the icing sugar and knead until the consistency of non sticky playdough. Add a few drops of colours and flavours if you so desire. *

Roll dough out thinly and make a pattern on the top with your spatula, MC or anything that can make a pattern. Place over an egg shape (plastic choc moulds work well) and cut to size. Set aside to dry for a few days.

When dry, fill with treats of your choice (jelly beans/ smarties/mini eggs, whatever your heart desires). Join two halves together with royal icing.

When dry, wrap in cellophane and tie up with ribbons.

1 egg white
250 g pure icing sugar

Insert Butterfly into TM Bowl. Place egg white into clean TM bowl and beat without MC in place for 1 minute on Speed 4.

Scrape down sides and set timer for 2 minutes. Add icing sugar slowly through hole in lid during this 2 minute period.

Place icing in piping bag and use to join your two halves together. Can also pipe names to personalise or Easter messages.

TIPS: You can knead the extra icing sugar and colours (*) with the TM. Kneading by hand has been suggested to allow you to be guided by the feel and texture of the dough. Possible combinations include peppermint with green colouring, strawberry with red colouring, etc.

Posted in Cakes, Biscuits and Slices, Child Friendly, Recipes | Tagged , , , , | Leave a comment

Thermomix Almond, Cinnamon and Walnut Cake

Here is another shared recipe, this time from Gail, one of our beautiful Group Leaders. Gail kindly brought this cake for us to share at our last meeting and we were all begging for the recipe. Sorry no photo, we ate it too quick, though I will make this cake one day soon and hopefully get around to remembering to post a photo for you! If you beat me to it I would love to see your photos!

Almond Cinnamon and Walnut Cake

160g butter – room temperature
220g sugar
1 teaspoon vanilla
2 eggs
125g almonds
160g SR flour
1/2 teaspoon Bi-carb soda
200ml thickened cream
150g walnuts*
1 teaspoon cinnamon*
2 tablespoons sugar*

Method (TM31)
Firstly grind the almonds for 10 seconds on speed 8 – set aside.

Then grind the walnuts, sugar and cinnamon for 10 seconds on speed 6 and set aside (ingredients marked *).

Place the butter and sugar into the Thermomix with the butterfly and beat for 2 minutes on speed 3 until thick and creamy.
Remove the butterfly and while beating on speed 3 add the eggs one at a time through the hole in the lid.
Scrape down the sides and add the vanilla, almonds, flour, bicarb and cream and beat for 20 seconds on speed 6.

Place half of this mixture into a 23cm buttered torte tin, then sprinkle over half of the walnut/cinnamon mix. Top (spooning over carefully in lumps then pushing to cover) the rest of the cake mix, and top with the remainder of the walnut mixture.

Bake at 180 for about an hour. Let cool for 10 minutes, remove the collar from the cake, and drizzle over 1 1/2 tablespoons sugar mixed with the juice of 1/2 an orange.

It will last for a week (if given the chance!)

Please note that this site is not affiliated with nor have the recipes been tested or approved by Vorwerk Thermomix or Thermomix in Australia and New Zealand. We assume no liability in any capacity, including in terms of ingredient quantities used, success of the recipes, damage to your machine or person. Please always be aware of your own machine’s capabilities and observe the safety instructions in the Thermomix instruction manual at all times.

Posted in Cakes, Biscuits and Slices, Entertaining, Recipes | Tagged , , , , , , , , , | 10 Comments