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Baking (Savoury)

Thermomix avocado pancakes

Avocado pancakes

Leave a Comment / Baking (Savoury), Breakfast & Brunch, Vegan & Vegetarian

I was out the other day and ate brunch at Andina last weekend in Shoreditch. The Peruvian cuisine is very hipster chick at the moment and whilst my husband and I could have devoured the entire menu, the only thing that caught my kid’s’ eye was avocado pancakes.

I couldn’t be happier as avocado is something I struggle to get them to eat – they won’t it in salads, run from guacamole so I need to sneak it into things. The only thing they haven’t noticed is Thermomix Frozen Fruit Sorbet so anything that gets them to eat avocados is a good thing in my life.

If you love avocado as much as I do, the thought of avocado pancakes will make you very happy. The super creamy ingredient makes the batter nice and soft with a light, fresh flavour. The beauty is that they look exactly like regular pancakes but we know it’s the healthier version.

The recipe is easy peasy, it just needs someone to be a little bit adventurous and try it. Perfect for upcoming Shrove Tuesday as an alternative to the standard pancake batter recipe.

Serve with a poached egg or crispy bacon for a luxury weekend treat and you’ll never look back! If you’re really, really short on time you can make these up ahead of when you need them. Whip up the batter, cook the pancakes and leave them covered in the fridge until you’re ready to eat them. Then all they’ll need is a couple of minutes in a hot pan to warm through!

Ingredients

  • 1 small ripe avocado
  • 60 g plain flour (approx. ¼ cup)
  • 1 egg
  • ½ tsp baking powder
  • A pinch of salt (optional)
  • Butter or oil, for greasing the pan

Method (Thermomix version)

  1. Add ingredients:
    Place avocado (halved, stone removed), flour, egg, baking powder, and salt (if using) into the mixing bowl.

  2. Blend:
    Mix 10 sec / Speed 5.
    Scrape down sides and repeat 5 sec / Speed 5, until smooth and combined.

  3. Cook:
    Heat a lightly greased frying pan over medium-low heat.
    Use a small cookie scoop or tablespoon to drop batter onto the pan.
    Cook 2–3 minutes per side, until golden and set.

  4. Serve:
    Enjoy warm as a savoury snack or top with yoghurt, berries, or honey for a sweet twist!

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Spinach souffle

Spinach Mousse with Parmesan Cream

2 Comments / Baking (Savoury), Dairy, Eggs, Starters, Vegan & Vegetarian

This Spinach Mousse with parmesan cream is light, rich and super tasty. This recipe works really well as a starter with some sautéd mushrooms or as a main course with a substantial salad and vegetables on the side. It’s a stunning dish.

This recipe was taught to me by Elias Pontikos, a former Advisor on my team. Elias was a greta foodie and did many commercial demonstrations in his time. Trained as a Chemical Engineer, he loved the Thermomix because of it’s high technical ability and he always converted the best recipes. I believe this one was originally by Simon Hopkinson.

Spinach Mousse with Parmesan Cream

Ingredients
  • 8 dariole moulds buttered and lined with a disc of greaseproof paper.
  • 120 grams cooked spinach
  • 2 large eggs
  • 500 grams double cream
  • 70 grams parmesan
  • salt and pepper
  • nutmeg
  • 15 grams butter
Method
  1. Put the parmesan in the TM bowl and grate for 10 to 15 seconds/speed 10. Prepare the dariole moulds by buttering them well and dusting them with some of the grated parmesa,n and placing the disc of greaseproof paper at the bottom of the dariole mould.
  2.  Put the spinach, eggs, 250 grams of cream, nutmeg, salt, and pepper into the TM bowl and blend for 1 min/speed. Pour into the prepared moulds, dividing the mixture equally.
  3. Add 1/2 litre of water to the bowl and place the moulds in the Varoma basket. Cook for 20-25 minutes/speed 2/Varoma temperature or until firm to the touch.
  4. To make the parmesan cream, add 250 grams of cream to the TM bowl with the parmesan and season to taste.
  5. Cook for 10 minutes/speed 2/ 100ºC or until the cream thickens to a suitable coating consistency. Tip out the cooked spinach mousse from the moulds and cover with sauce.

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Yorkshire Pudding

Leave a Comment / Baking (Savoury), Uncategorised

Yorkshire pudding is an English food made from batter consisting of eggs, flour, and milk or water. It is a versatile food that can be served in numerous ways depending on the choice of ingredients, the size of the pudding and the accompanying components of the dish.

As a first course it can be served with onion gravy. For a main course it is often served with beef and gravy and is part of the traditional Sunday roast, but can also be filled with foods such as bangers and mash to make a meal. Jam and sugar can be added instead if served as a dessert (which I personally didn’t know about until writing this post and rest assured will be trying out for you …to make sure.

One of the reasons I wanted to include this in the recipe section is the ease of making it in the Thermomix. Yorkshire pudding is definitely a faffy recipe with having to weigh both wet and dry ingredients usually. The beauty of using a Thermomix is that everything can be weighed easily into the TM bowl, mixed and poured straight into the trays to bake. No mess, no faff.

Ingredients

  • 2 large eggs
  • 150 g plain flour
  • 400 g milk
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 4 tsp lard (or oil, for greasing)

Method

  1. Preheat oven Preheat oven to 230°C.

  2. Make the batter Add eggs, flour, milk, salt, and pepper to the mixing bowl. Mix 15 sec / Speed 6. Scrape down the sides of the bowl, then mix again 5 sec / Speed 6 to ensure a smooth batter.

  3. Rest the batter Leave to rest for at least 30 minutes (you can leave it in the Thermomix bowl or transfer to a jug for easy pouring).

  4. Prepare the tin Place ½ tsp lard into 8 holes of a Yorkshire pudding or muffin tin.
    Put the tin in the hot oven for 5 minutes (230°C) until the fat is sizzling hot.

  5. Bake Carefully remove the tin from the oven. Pour the rested batter evenly into the hot holes.
    Bake for 15–20 minutes / 230°C, until puffed, golden brown, and crisp.

  6. Serve Serve immediately with roast beef, gravy, or your favourite trimmings.

Thermomix Tips for Perfect Yorkshire Puddings

  • Resting matters: The 30-minute rest allows the flour to absorb the liquid fully, giving lighter, crispier puddings. You can even rest the batter for up to 2 hours in the fridge.

  • Temperature is key: Don’t pour batter into cold fat — it must be sizzling hot when you add it. That’s what gives the dramatic rise.

  • Speedy smooth batter: If you notice lumps after resting, give the batter a quick 3 sec / Speed 4 blitz before pouring.

  • Even rise: Use the same amount of batter in each hole (around 50 ml each) for even, tall puddings.

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Spiced Hot Cross Buns

Spiced Hot Cross Buns

Leave a Comment / Baking (Savoury), Breads, Breakfast & Brunch

You know you’re getting old when you catch yourself tutting at the sight of spiced hot cross buns on sale while most of Britain is still ploughing through Christmas cake. I can’t blame people for buying them – spiced, fruited breads are delicious at any time of year – but equally, I do regret the spreading of their brief season.

My style is to hold out until Good Friday, and then cram as many as possible into my diet until they disappear from the shelves (or, at least, from the promotional hotspots and back into the muffin and tea bread aisle).

This year and the past few years of course, of course, I’ve never had to purchase them as I’ve managed to scour the net and for testing purposes only and in the pursuit of perfection, found my perfect blend. We recipe tested this particular spiced hot cross buns at an Easter Workshop for my friend’s membership club, The Girly Gang, two years ago and the recipe was a hit for all guests.

Bread rolls

Leave a Comment / Baking (Savoury), Breads

This was the original bread recipe, we used to do in the Thermomix TM31 days. It’s one of my favourite quick bread roll recipes as I think the addition of the olive oil, just makes the bread taste, oh so good.

Making bread in the Thermomix is so easy to do with the knead function of the Thermomix and it opens the possibility of so much more. All speciality bread doughs, pasta dough, pastry, shortbread, scones, dumplings, gnocchi can be done using this amazing knead function. Nothing tastes better than homemade bread, with its full flavours, freshness and the satisfaction you get in the making. You’ll never find a loaf that compares to the one you take from the oven. Master the art of baking fresh bread with your Thermomix. 

This can make 1 x 700g loaf or 12 bread rolls.