One Girl and her Thermie

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Thermomix Almond Milk

Thermomix Cost Saving: Almond Milk

How do you save money with your Thermomix? There are so many ways that owning a Thermomix can help you save you a little or a lot off your weekly grocery bill that I thought I’d share some of my Top Tips! 

Let’s discuss almond milk today.

Almond milk is a plant milk manufactured from almonds with a creamy texture and nutty flavor, although some types or brands are flavored in imitation of dairy milk. It is made by grinding almonds, mixing them with water, and then filtering the mixtures to create milk that has a nutty flavour. It’s a great alternative for those who cannot or choose not to drink cow’s milk as well as people who just like drinking alternative milk.

Many commercial varieties are available but it’s best homemade.

Why is almond milk so great?

  1. It is dairy-free Almond milk contains no cow’s milk or other animal products making it a great option for those who are lactose intolerant or following a vegan, plant-based diet.
  2. It is nutritious Almond milk is naturally rich in several vitamins and minerals, especially vitamin E. 
  3. It is low in calories. Almond milk is lower in calories than cow’s milk. Some find this fact confusing as almonds are known to be high in calories and fat. However, due to the way almond milk is processed, there is a very small portion of almonds (10% or less) in the final product. It is a great way for people to cut calories and lose weight.
  4. Low in sugar. Making your own almond milk means that it is sugar-free or low sugar. Commercial almond milk contains sugars and artificial sweeteners, so making your own you know the quantity of sugar in it.
  5. It may reduce the risk of heart disease Studies show that regular consumption of nuts is linked to a reduced risk of heart disease. This is partly because they are high in healthful fats.

How do you make almond milk in the Thermomix?


  • 1000 g water, cold, plus extra for soaking
  • 200 g almonds, whole
  • 1000 g water, cold


  1. Place a bowl on the mixing bowl lid and weigh in almonds. Cover with water and set aside in the fridge to soak overnight (or for at least 6 hours).
  2. Rinse soaked almonds under running water then drain and place in mixing bowl.
  3. Add 1000 g water and blend 3 min/speed 10. Line simmering basket with a muslin cloth, or use a nut milk bag, then slowly pour the almond mixture through muslin, collecting milk in a bowl below. Reserve almond pulp in muslin (see tip) then transfer almond milk to a glass bottle (1L)

Top tip

  • Keep the almond pulp collected in the muslin. It can be used for making cakes, cereals, ice cream, or smoothies. Store in the fridge for up to 3 days or freeze until needed.
  • To prepare the bottle, thoroughly wash the bottle and lid in hot, soapy water. Rinse by pouring over boiling water. Prepare for filling, if needed, by placing on a clean tea towel in a roasting tin and heating in the oven at 100˚C until required.
  • The almond milk will keep in the fridge for 2-3 days. If it separates, shake the bottle to homogenise again.

The cost saving is incredible as you can buy almonds in bulk and simply add water.

Notes: Prices and links to Waitrose Website are correct as of  January 2021. Please do drop me a note if the links have changed or been deleted.

How to make Easter Eggs using natural food dyes

The egg, an ancient symbol of new life, has been associated with pagan festivals celebrating spring. From a Christian perspective, Easter eggs are said to represent Jesus’ emergence from the tomb and resurrection. However, real eggs continue to be used in Central and Eastern European traditions. Although eggs, in general, were a traditional symbol of fertility and rebirth, in Christianity, for the celebration of Eastertide, Easter eggs symbolize the empty tomb of Jesus, from which Jesus resurrected.

The practice of coloring Easter eggs is very much alive in Poland today as well as enjoyed by Polish people all over the world. There are several techniques for making ‘pisanki including the use of wax flowing from a pipe or funnel, producing richly ornamented designs or the etching of designs onto a previously colored egg. The geometric and floral patterns or the animal and human images produced reveal a high level of craftsmanship and artistry.

The pisanki derive from an ancient tradition when eggs, the symbol of life, were endowed with magical properties and were thought to ensure both a plentiful harvest and good health. The name Pisanki comes from the Polish word “pisac”, which means to write.

This method to dye eggs using natural foods is definitely one for the bucket list this Easter and very easy to prepare using your Thermomix. Super fun times for the whole family. I love colouring Easter eggs and until recently I always used to buy these little food colouring tablets in my local supermarket. This year I decided to go a little more natural and try something different. I am so impressed with the results of Thermomix natural Easter egg dye and I can only recommend you try it for yourself. It is a great way to make use of leftover vegetables and scraps that you would have otherwise chucked away. There are so many colours you can make but I have listed my favourites and also included a method below for you. When you’re done with the big Easter egg hunt, simply use up the leftover boiled eggs to make my tasty Egg salad.

On the Saturday before Easter Sunday, Poles paint hard-boiled eggs (called pisanki) and then have them blessed. I’m not sure given the current status of lockdown if we can go to church but we’ll be sending our prayers around the world. Happy Easter.

Strawberry Yoghurt

Thermomix Petit Filous

The wonderful Dèsirée Castro Rodríguez, a fellow Team Leader re-engineered Petit Filous for a Thermomix and the results are amazing. It’s so easy to do and the proof is in the pudding. My kids will wolf this down in seconds.

In 1986, Petits Filous fromage frais launched in the UK. Today, Petits Filous is the #1 Kids fromage frais brand in the UK, containing both calcium and Vitamin D which help build strong bones.  My kids, like most children, brought up in the UK,  adored this when they were younger and parents in the UK start weaning their kids with this in their little pot range and move up to the bigger size when their appetites grow.

In the UK, its something we give our kids when they are weaning and beyond, so looking at the ingredients list is a little worrying.

Ingredients: Fromage frais (Skimmed milk, Cream, Lactic cultures) – Sugar 6.2% – Strawberry Purée from concentrate 5% – Fructose 3% – Carrot juice – Corn flour – Lemon juice – Natural flavouring – Milk mineral concentrate – Vitamin D.

As all Thermomix owners know, homemade is best and here you know exactly what is going into it – real food. Milk, cheese, sugar (which can be reduced) and fresh fruit. Obviously, you can vary the fruit to get different flavours. I’ve done combinations with raspberries, mango and blueberries successfully.

Smoothie Bowl

Matcha Smoothie Bowl

Matcha Smoothie Bowl is perfect to make for a quick nutritious snack or in my case, these days, breakfast. Packed with superfoods like fresh strawberries, bananas, spinach and topped with shredded coconut, cacao nibs, and chia seeds this matcha (green tea) smoothie bowl is light, fresh and delicious.

Unlike smoothies which are normally ‘drunk’ or slurped in my case, every time I make a smoothie bowl, I feel like I’m eating a meal. The fact that I eat it with a spoon makes me feel pretty full. And I also eat is slowly, unlike a smoothie, which is gone in a minute.

Smoothie bowls aren’t new to anyone, but I felt like they needed more admiration. And to be honest, I don’t make them as often as I’d like. This smoothie bowl only takes a few minutes to make and will be nice for a healthy fancy breakfast.

Breakfast on the go in one minute. This breakfast is super start to your “five a day” with this superfood and an antioxidant-loaded bowl of goodness. The creaminess of the yoghurt with the frozen banana turns this protein- and fibre-rich breakfast into a soft-serve-like treat. Add the goodness and earthy flavor of the matcha powder (holds 137 more antioxidants than brewed green tea), the contrasting textures of the fresh berries, seeds and nuts and you will feel ready to tackle whatever the day ahead throws your way.

Thermomix butter

Thermomix Butter

Making homemade Thermomix butter is delicious and an ideal way of maximising your Thermomix. I’m a big fan of President’s Butter but at £2 a pop and the amount of baking we do at home, it’s expensive. Making homemade butter is therefore not only cost effective but allows me to flavour the butter so it’s individual to our family tastes (salty) and special for dinner parties (think, olive butter, sundried tomato butter, garlic butter etc.)

I always tend to make butter after Christmas and New Year, as I have an excess of cream building up in my fridge. Ever since I have had a Thermomix I always keep an eye out for cartons of cream that are nearly at their expiry date. Usually, these cartons are discounts at about half-price or more.

If you use the cream that is close to its expiry date, it will separate faster when you are whipping it. If you use fresh cream that has a long expiry it will take longer to separate, so this is a great recipe to dig out that cream at the back of your fridge or going cheap in the store.

Butter can be frozen and 600ml of double cream makes about one block of butter and 250ml buttermilk.

Irish Cream

Homemade Baileys

Homemade Baileys Irish Cream recipe is a deliciously creamy and chocolatey homemade alcoholic drink. Make it in less than 5 minutes in your Thermomix and with just 6 basic ingredients.

It’s perfect homemade gift for family and friends. In fact, it’s such a perfect recipe that for the last few years I have made bottles and gifted them to my children’s teachers with a love note: “My child is probably the reason you drink, so enjoy this homemade Baileys on us”. You need a teacher with a sense of humour to appreciate it.

The beauty of this recipe is how simple it is. In just a couple of minutes you’ll be sipping this super yummy drink and wonder why I only drink this at Christmas time; surely it should be all year round.


Homemade yoghurt

There are a million different ways to make homemade yoghurt. You can order a starter or use a commercial yogurt as your starter. You can use a dehydrator, heating pad, crockpot, yoghurt maker, or oven to act as your incubator. However, this Thermomix recipe will knock your socks off every single time producing the most delicious yogurt.

There are a number of reasons why making your own yogurt is great, but I’ll give my top three reasons.

  1. Homemade yogurt is about half the price of buying plain yogurt at the supermarket. You can do the math yourself.  Milk is the main ingredient in yoghurt, so see how much it costs for a tub of yoghurt versus a pint or litre milk where you shop.
  2. You have more control over homemade yoghurt.  You can choose what type and brand of milk you start with, which yoghurt cultures or store-bought yoghurt to use as a starter, and you don’t need to put in any additives. No sugar. No nasties.
  3. It’s good for the environment.  There is no more need to buy so many little plastic cups of yoghurt.
Credit: This recipe has been slightly adapted from the Indian Cookbook which I sell in the online shop.

SW Coleslaw

Coleslaw is a classic dish to accompany many meals including BBQ, jacket potatoes and perfect both in the summer and winter. This Slimming World (SW) coleslaw is full of their ‘free’ food and therefore in SW-speak, syn-free.

I have to admit, I’ve recently joined Slimming World. My son is nearly 7 years old and I just haven’t haven’t lost the baby weight. It’s got to do with a combination of things; working too hard, eating all the recipes that I cook for my Thermomix business and way too many cakes/ desserts that my children love and not exercising as much as I need to, to keep the weight off. In fairness, I do go to the gym and a have a personal trainer and whilst I feel fitter and healthier, I feel big.

When we’re in our teens and twenties, losing weight is often as simple as turning down that extra scoop of ice cream or adding some occasional exercise to our routines. However, as our age increases, our metabolic rate has a tendency to plummet, turning what used to be an effective diet and exercise plan into a recipe for serious weight gain. For women in particular, hormonal changes after age 40, including menopause, can make it harder to lose weight and keep it off.

So I’ve decided to do something about this and whilst I make home cooked food daily, incorporating Slimming World (SW) recipes into my daily routine shouldn’t be so bad, should it? Well, having joined on a whim just this lunchtime, with BBQ ribs marinating for dinner, while the rest of the family enjoy ribs with fries, I’ll be having mine with delicious homemade SW coleslaw.

NOTE: Everyone really enjoyed this recipe, including my fussy Thermo-hubby. Syn-free but super tasty too.

Coconut barfi

No Diwali celebration is complete without platefuls of barfi, besan laddoo and halwa – and homemade sweets are the best. One of the most commonly made barfi recipe during festivals like Holi, Diwali, Navratri is this coconut barfi. Barfi, borfi or burfi is a dense milk based sweet confectionery from the Indian subcontinent, a type of mithai served all at times.

This Thermomix version is so easy to do and takes all the hard work away with the continued stirring and heating functions.