Tag Archives: baking

Iced Chocolate Scrolls

Often what I cook and bake is dictated by what is in my pantry, fridge and fruit bowl. I find having a Thermomix really helps me to make the most of what I have on hand and reduces food wastage. If you have a bunch of bananas looking a little overripe, it’s so easy to whip up a loaf of banana bread, or muffins, or chop them up and freeze them in ziplock bag ready for smoothies.

This morning I was looking at a huge pot of vanilla yoghurt which I made a few days ago. I tried a different recipe and whilst it’s nice, it just wasn’t as good as my usual recipe and it seemed to make twice as much. The first thing that came to mind using bulk yoghurt was scrolls. Have you seen this fantastic dough recipe using just yoghurt and Self Raising Flour? Yes, you heard me correctly….JUST 400g thick greek style yoghurt and 420g self raising flour. Mix them together to make a workable dough. No need to prove the dough. Couldn’t be easier. If you have a Thermomix, easier still. Mix on about speed 5 until the dough comes together. Add a bit of extra flour if you need to so it’s not too sticky. It takes about 15 seconds.

Having vanilla yoghurt meant that my scrolls needed to be sweet rather than savoury, so I grabbed a block of dark chocolate and milled it for about 8 seconds, speed 9.

To make the scrolls, roll the dough into a large rectangle on your Thermomat (fab non-stick silicon mat which takes the mess out of dough and pastry making), sprinkle on the chocolate and press into the dough. Roll dough into a log and then slice it into 3cm rounds. Into the oven they go for about 20 mins 180C on a lined baking tray.

To finish them off I mixed a little icing sugar and water together to make runny icing and drizzled it over the warm scrolls. Then I had to taste test a few before breakfast this morning. For quality control, ok??

I declare them delicious!




Macadamia, White Chocolate and Cranberry Cookies

Another product of a recipe found in a magazine – this time ‘Australian House and Garden’.

I love to bake. The only thing is, I then can’t help eating a lot of what I bake. Good in the moment, not so great on the hips in the long term. Luckily I have a captive audience at the office who are never backward in testing my latest creations. I say it’s a good plan of attack – fulfill the baking urge, get others to do the eating!

Well, these cookies went like wildfire at tea break time and they were good!

I have converted the recipe for the Thermomix in just a few easy to follow steps. Nothing to it and they are cookies to impress! They would be lovely packaged up at Christmas time for gifts…but I say anytime is a great time for these scrumptious little morsels.

The dough does spread during baking. If you want a regular sized biscuit, keep your dough balls small when you roll them. If you follow the recipe, they are supposed to be quite large.

Once again, I have uploaded the recipe to the Thermomix Recipe Community.

Did you know you can find thousands of Thermomix recipes on this website? It’s fantastic. You can search for recipes by ingredients and save your favourite discoveries. You can even become ‘friends’ with your favourite recipe contributors.

Happy Baking!

Here’s the link: Macadamia, White Chocolate and Cranberry Cookies

Macadamia, White Chocolate and Cranberry Cookies


Italian Ricotta Cheesecake

I’m trialling a fabulous recipe in the Thermomix today. Italian Baked Ricotta Cheesecake – with almonds, chocolate and rum in the filling. Mmmmmm.

It was given to me by some Italian friends many years ago. I haven’t made it for a while but decided to give it a go for Easter lunch tomorrow and convert it for the Thermomix at the same time.

It’s a delicious dessert which I don’t find overly sweet, but still decadent all the same. It’s something a little bit out of the ordinary and very simple to make.

Here’s the recipe.


100g raw almonds

400g plain flour

100g brown sugar

10g baking powder

1 tsp vanilla

1 egg

250g chopped, chilled butter

60g dark chocolate

210g sugar

800g ricotta

1 1/2 tablespoons rum

120g slivered almonds


Place raw almonds into TM bowl. Mill 8-10 secs on Speed 7.

Add flour, brown sugar, and baking powder to the almond meal. Mix 5-8 secs on Speed 4.

Add vanilla, egg and butter to the bowl. Mix 5 secs on Speed 8 until mixture resembles breadcrumbs.

Set aside mixture in a bowl and chill. (the mixture, not yourself!)

Add roughly chopped chocolate to the clean TM bowl. Chop 2 secs on Speed 7. Set aside.

Add sugar to TM Bowl and turn into caster sugar by mixing for 3 secs on Speed 9.

Add ricotta and rum to sugar and mix for 10 secs on Speed 6.

Add chocolate and slivered almonds and mix on Reverse, Speed 4 for 5 secs – or until almonds and chocolate in incorporated.

Press 1/3 – 1/2 the chilled base mixture into a greased and lined round cake tin. Top with the ricotta mixture. Sprinkle a layer of the base mixture on top of the ricotta – like a crumble topping.


Bake at 180 degrees Celcius for 1 hour. Cool before serving.

I find the recipe makes ample base mixture. I don’t use it all. I find the base is too thick if you use half. It is up to you how thick you make the base and how much crumble mixture you put on top. I’m just wondering as I write whether I could freeze the leftover mixture and use it as a base for something else another time.

I’m looking forward to sharing it with my family tomorrow as we celebrate Jesus’ Resurrection together.


Pear and Almond Tart

I made this recipe at Christmas time and it went down a treat. It’s converted from a Donna Hay recipe and it is so quick and easy to make in the Thermomix.

The recipe uses pears, but I made mine with peaches and it was delicious. You could also use nectarines as well.

A loose bottomed flan tin would be ideal to make it in, however I only had a quiche dish and that was fine too. You may need to double the recipe, depending on the size of your dish. If you do so, it may need a little longer in the oven.


Pear and Almond Tart


90g butter, softened

90g brown sugar

2 eggs

120g almonds

40g plain flour

1/4 tsp baking powder

2 tsps finely grated lemon rind

2 Packham’s pears, peeled, cored and quartered

90 brown sugar, extra

raw sugar for sprinkling

double cream to serve


Preheat oven to 160 degrees C.

Place almonds in TM bowl. Process for 8-10 secs on sp 7 until you have meal. Set aside.

Place butter and sugar in TM bowl. 5-7 secs Sp 4.

Add eggs, almond meal, flour, baking powder and lemon rind. 5-7 secs Sp 4.

Spoon the mixture into a greased 9.5cm x 33cm loose bottom fluted tart tin (or quiche dish).

Place the pears and extra brown sugar in a bowl and toss to coat.

Press the pears into the tart mixture and bake for 35-40 mins or until cooked when tested with a skewer.

Sprinkle with raw sugar and allow to cool in the tin. Serve with double cream.

You can make this recipe using a regular food processor also. Just substitute the almonds for pre-bought almond meal. Follow the same steps and process each time until just combined.


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