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0 In Blog/ Dinners

Perfect Lasagna

Lasagna is one of my favourite things to make and eat too! I enjoy playing around with the recipe by adding more vegetables and trying to pack as much nutrition as I can into the dish. I’ve even made a raw lasagna which is extraordinarily delicious which I’ll share in a later post if you can wait. But lasagna is also delicious as the plain classic version too.  This time I made the classic version and it did not disappoint. I made two and froze them for a happy awaiting customer to use at a later date.

The below recipe is from the Thermomix Recipe Community and can easily be made without a Thermomix.  And it really is Perfect Lasagna every time, enjoy!



Meat Sauce

  • 1 onion
  • 2 cloves garlic
  • 2 carrots
  • 30 g oil
  • 500 g minced meat, Half beef, half pork
  • 400 g chopped tomato, canned
  • 30 g tomato paste
  • 1 tsp salt
  • 1 cube vegetable stock
  • 2 tsp sugar
  • 1 tsp oregano, dried
Bechamel Sauce
  • 50 g Butter
  • 80 g flour
  • 600 g milk
  • 1.5 tsp salt
  • 150 g cheese, Mix of Tasty & Parmesan
  • Fresh lasagna sheets


Grate cheese 10 sec / Spd 8 & set aside.

Meat Sauce

Chop carrots, onion & garlic cloves 5 sec / Spd 5, scrape down sides and chop another 5 sec / Spd 5.Add oil & sauté 2 min / Varoma / Spd 1. Preheat oven to 200° C.Add meat & cook 5 min. / Varoma / Gentle stir setting / counter-clockwise operation. Add tomatoes, tomato paste, salt, stock cube, sugar & oregano and cook 12 min / 100° / counter-clockwise operation / Spd 1-2. Pour into Thermoserver/bowl (doesn’t need to stay warm) & rinse out Thermo bowl.

Bechamel Sauce

Melt butter for 2 min / 100 ° / Spd 1.Add flour & cook for 1 min / 100 ° / Spd 1.Add milk & salt, scrape flour mixture from bottom through milk & mix for 2 sec / Spd 5 to combine. Cook for 8 min / 100 ° / Spd 2. Check if all flour combined by scraping again with spatula, then briefly mix again for 2 sec / Spd 5.


Spread some bechamel sauce in the bottom of a baking dish, line with lasagne sheets, top with bechamel again, sprinkle some cheese and then start layering meat, lasagne sheets, bechamel, cheese until top of dish is reached. Generously sprinkle cheese on top layer.

Bake in the preheated oven for 30 minutes. Lasagne is done when a toothpick easily pierces through the layers and the cheese is nicely browned. Let rest for at least 20 min before cutting and serving. Enjoy!!

0 In Blog/ From Scratch

Almond Butter

Almond Butter and other nut butters are so easy to make that once you start making them you’ll wonder why you ever bought them from the store. The only thing you need is a high power blender or food processor. My favourite nut butter to make is almond butter but you can make any combination you like including, cashews, hazelnuts, sunflower seeds, pumpkin seeds and the list goes on.

Here is my very simple recipe for almond butter that’s simple and fast and ready to go for your morning toast.



1 cup almonds (toasted or raw – toasted give a bit more flavour)
1 TBSP almond oil – use as desired
1/2 tsp sea salt


For Thermomix users, blend almonds on speed 9 for 1 minute. Add salt, then reduce speed to 5 and add almond oil to desired consistency. Put almond butter in sealed jar and enjoy.

For non-Thermomix users follow similar instructions and just follow your judgement to reach desired consistency.

*Note. I tend to only make a small amount at a time so it stays fresh and gets eaten before it gets a chance to go rancid.  When making your own nut butter there are no preservatives (thankfully) and I like to keep my nut butter in my pantry so it’s nice and soft.

0 In Baking/ Blog

Cinnamon Buns

I have to be honest and truthful that cinnamon buns make me weak at the knees. There are few things better than fresh cinnamon buns slathered with cream cheese icing and stuffed with cinnamon, sugar and butter. No, they’re not the pre-workout meal but they are well worth the treat once in a while, especially when they’re home-made.  The below recipe is a Thermomix recipe, sorry non-Thermomix users. However I’m sure with a bit of know-how it shouldn’t be too hard to adapt this recipe to make by hand.  Enjoy and be prepared for a gastronomic experience!


Portions12 portion(s)


240 grams milk
65 grams Butter
2 eggs
1 teaspoon salt
650 grams bakers flour
100 grams sugar
10 grams dry yeast


250 grams brown sugar, to taste, dark or light
65 grams Butter,, room temperature
2 1/2 tablespoons cinnamon


250 grams raw sugar
55 grams Butter
125 grams cream cheese
1 centimetre vanilla bean
1/8 teaspoon salt


Weigh milk and butter into TM mixing bowl. Heat on 50 degrees C for 3 min on speed 1.  Add remaining dough ingredients in order given. Process 15 seconds on speed 7 to make a rough dough. Then Knead 2 minutes on dough mode.  Turn dough out onto Thermomat or into bowl and let prove for 1 hour or until doubled.  Roll out dough on Thermomat or lightly floured surface to 35 x 50 cm rectangle (love the Thermomat built-in-ruler!). Let rest while preparing filling.

Two options:
a. Spread dough with softened 65 g butter, sprinkle evenly with brown sugar and cinnamon. Yes, this is 2-and-a -half TABLEspoons 😉 This recipe is very caramel-and-cinnamon-y!
OR if you prefer,
b. you can weight the filling ingredients into the TM bowl and mix 10 sec on speed 4 until creamy, then spread the pre-blended filling on the dough: your choice! Whatever you find easiest.

Roll dough from long side and cut into 12 rolls (use your wonderful spatula). Place rolls in a lightly greased 23 x 33 cm baking tin lined with baking paper. Cover an let rise for 30 minutes; meanwhile, preheat your oven to 200 degrees C. Bake in a preheated oven for approx. 15 minutes, or until golden. While baking, prepare the icing.

Mill sugar together with vanilla bean into icing sugar 20 seconds on speed 9. (substitute 1/2 teaspoon pure vanilla essence or extract after milling sugar if you don’t have vanilla bean)  Add butter, cream cheese and salt. Heat on 37 degrees for 2 minutes on speed 2.  Spread icing on rolls while still hot out of the oven. Trust me Wink

Optional Make-ahead Method!
Instead of the final “cover and let rise 30 minutes”, after you have placed your big yum cinnamon rolls in the baking tin, cover and refrigerate overnight.

Put them straight from the fridge into the pre-heated oven and enjoy them fresh-baked the next morning.

0 In Baking/ Blog

Apple Pie

Fresh apple pie makes me think of wholesome eating, country life, whole food and good ‘ol fashion home cooking.  And an apple pie is always welcome and well received. And even more, it’s fun to get creative with the pie crust and make it look real pretty. This apple pie I made was inspired by @thefeedfeed on Instragram. It was the most beautiful pie I’d seen and I thought, I’m going to make that! So I did and it was fun. And I can’t wait to make another one. has amazing recipes and their food photos are completely inspiring.

I don’t have a receipt for this pie as I did a Jamie Oliver and just threw in my ingredients from my head. All I know was that there were apples, cinnamon, brown sugar, bit of flour all mixed together and tossed into the home-made pie crust. The pastry recipe was from the Sweet Apple Pie recipe from the Thermomix Recipe Community, here.  Enjoy!