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Christmas

Unwrapping Culinary Joy: The Perfect Christmas Gift

As the festive season approaches, the air is filled with the scent of cinnamon and anticipation for the joy of giving. If you’re on the lookout for that extra special Christmas gift, something to elevate the spirit of your loved ones, look no further than the Thermomix® TM6. However, before we dive into the joy it brings, we want to share a bit of news – there will be a price adjustment starting January 2024.

Now, don’t let that put a damper on your holiday cheer. The Thermomix® TM6 has been a culinary superstar, and we believe it still makes for the perfect Christmas present. Let’s unwrap the reasons why and address the changes coming our way.

The Culinary Wonder: Thermomix® TM6

If you’ve been living under a culinary rock and haven’t heard of the Thermomix® TM6, let us enlighten you. It’s not just a kitchen appliance; it’s a game-changer. From chopping and blending to cooking and stirring, the TM6 does it all with the precision and finesse of a seasoned chef.

Picture this: whipping up a festive feast without the hassle, creating decadent desserts effortlessly, and experimenting with new recipes with a kitchen companion that’s as versatile as it is reliable. The TM6 isn’t just a gift; it’s a gateway to a world of culinary possibilities.

The Joy of Giving: Why the Thermomix® TM6 is the Ultimate Christmas Gift

1. Unleash Creativity in the Kitchen

The TM6 isn’t just for seasoned chefs; it’s for anyone who loves good food. With its guided cooking function and thousands of recipes at your fingertips, even kitchen novices can create gourmet meals. Gift the joy of culinary exploration and watch as creativity blossoms in the heart of your home.

2. Time-Saving Magic

The holidays are hectic, and time is a precious commodity. The TM6 is a time-saving wizard, cutting down prep and cooking time, so you can spend more moments with loved ones. Christmas morning pancakes, anyone? With the TM6, they’re a breeze.

3. Healthier Choices, Happier Holidays

Amidst the festive indulgence, the TM6 offers a guilt-free twist. Its ability to blend, chop, and steam means you can create nutritious meals without sacrificing flavour. Give the gift of healthier choices, ensuring your loved ones start the new year on a nourishing note.

4. Connectivity for Modern Living

In today’s tech-savvy world, connectivity is key. The TM6 is not just a kitchen appliance; it’s a smart kitchen companion. With a vibrant touchscreen and connectivity features, it seamlessly integrates into modern lifestyles, making cooking more intuitive and enjoyable.

5. Versatility that Inspires

From soups to sorbets, risottos to sauces, the TM6 handles it all. It’s not just a Christmas gift; it’s a year-round companion, inspiring culinary adventures and turning every meal into a celebration.

The Price Update: What You Need to Know

Now, about that price update. Starting January 2024, the Thermomix® TM6 will undergo a modest price adjustment. We’ve absorbed rising costs for as long as we could, but as our manufacturer, Vorwerk, faces increased production costs, it’s time for us to reflect these changes in our pricing.

We know this news might come as a surprise, especially during the holiday season. But fret not; we’re giving you the heads-up so you can seize the opportunity to purchase your TM6 before the new pricing kicks in. We value our community and want you to make an informed decision.

Seize the Culinary Moment: How to Secure Your TM6 at the Current Price

We get it – a price increase isn’t the most cheerful news, but we’re here to help you make the most of the holiday spirit. The TM6 is still an incredible value, and to sweeten the deal, we offer flexible payment options. Whether you prefer to spread the cost or explore our divided payment plans, we want to ensure your culinary dreams can come true without breaking the bank.

And here’s an extra sprinkle of festive magic – you can even earn a Thermomix® with your time, not just your wallet. So, reach out to us, have a chat, and secure your TM6 at the current price. We believe it’s an investment in joy, flavour, and the countless memories you’ll create in the heart of your kitchen.

In Conclusion: The Gift That Keeps on Giving

As we wrap up this festive exploration, remember that the Thermomix® TM6 isn’t just a kitchen appliance; it’s a gift that keeps on giving. Despite the upcoming price adjustment, its value remains unparalleled. So, whether you’re treating yourself or surprising a loved one, consider unwrapping the joy of the TM6 this Christmas – a gift that transforms ordinary moments into extraordinary memories.

Here’s to a season filled with delicious delights and the culinary magic of the Thermomix® TM6. Wishing you a Merry Christmas and a Happy Cooking New Year!

Please contact me for more information.
Ankita Stopa
Advisor ID 800 000 0068
Whatsapp 07977 563537
Ankita@onegirlandherthermie.co.uk

Note: Prices and offers mentioned in this article are based on information available as of December 2023.

Save with Thermomix and make your own Yorkshire Puddings

Yorkshire pudding is a baked pudding made from a batter of eggs, flour, and milk or water and is so easy to buy these days, but even easier if made in your Thermomix. Save over £2.50 each time you make our Cookidoo recipe.

Ingredients

  • 500 g water
  • 1000 g potatoes (see tip), peeled, quartered (approx. 5 cm)
  • 4 Tbsp vegetable oil
  • coarse sea salt, to taste
  • ground black pepper, to taste
  • 5 – 6 garlic cloves, lightly crushed, to taste
  • 4 sprigs fresh rosemary, leaves only

Preparation

  1. Place water in mixing bowl. Place Varoma dish into position then weigh in potatoes. Distribute potatoes between Varoma tray and Varoma dish, ensuring some holes remain uncovered for steam to circulate, then insert Varoma tray. Cover Varoma then steam 16-18 min/Varoma/speed 2 until almost cooked and edges are softened (see tip). Towards the end of this time, preheat oven to 190°C.
  2. Remove covered Varoma and shake slightly to roughen edges of potatoes, then transfer to a large roasting tin. Drizzle over oil, sprinkle with salt and pepper to taste then roast for 30 minutes (190°C). Turn potatoes, add garlic then roast for a further 10 minutes (190°C).
  3. Add rosemary then roast for a further 5-10 minutes (190°C) until golden and crisp. Serve immediately.

Hints & Tips

  • Roast potatoes are an essential accompaniment to any roast meal. In this version, we steam the potatoes in the Varoma before finishing them off in the oven with a couple of garlic cloves and a few sprigs of rosemary. Serve them to your guests and watch them fight over who gets the crispiest ones!
  • King Edward, Maris Piper and Désirée are good roasting potato varieties.
  • To get ahead, par-steam potatoes in step 1 then allow to cool before freezing. For extra crunchy results, transfer frozen potatoes to a large roasting tin and continue with recipe, roasting from frozen, watching carefully in step 3 to avoid over-cooking.
  • Goose fat can also be used for roasting the potatoes. Although no longer vegetarian, the results will be even crispier.

Nutrition per 1 portion

  • Calories 892.4 kJ / 213.3 kcal
  • Protein 3.5 g
  • Carbohydrates 30.2 g
  • Fat9.6 g
  • Saturated Fat 1.4 g
  • Fibre 3.8 g
  • Sodium 14 mg

Get this recipe on Cookidoo https://cookidoo.co.uk/recipes/recipe/en-GB/r491037


Save with Thermomix and make your own spuds

Try making your own potatoes this Christmas and save with Thermomix.  A simple, healthy side dish bursting with festive flavors. These classic roasties with garlic and rosemary are perfect sides for your Christmas lunch and can be frozen ahead to make your life easier.

Ingredients

  • 500 g water
  • 1000 g potatoes (see tip), peeled, quartered (approx. 5 cm)
  • 4 Tbsp vegetable oil
  • coarse sea salt, to taste
  • ground black pepper, to taste
  • 5 – 6 garlic cloves, lightly crushed, to taste
  • 4 sprigs fresh rosemary, leaves only

Preparation

  1. Place water in mixing bowl. Place Varoma dish into position then weigh in potatoes. Distribute potatoes between Varoma tray and Varoma dish, ensuring some holes remain uncovered for steam to circulate, then insert Varoma tray. Cover Varoma then steam 16-18 min/Varoma/speed 2 until almost cooked and edges are softened (see tip). Towards the end of this time, preheat oven to 190°C.
  2. Remove covered Varoma and shake slightly to roughen edges of potatoes, then transfer to a large roasting tin. Drizzle over oil, sprinkle with salt and pepper to taste then roast for 30 minutes (190°C). Turn potatoes, add garlic then roast for a further 10 minutes (190°C).
  3. Add rosemary then roast for a further 5-10 minutes (190°C) until golden and crisp. Serve immediately.

Hints & Tips

  • Roast potatoes are an essential accompaniment to any roast meal. In this version, we steam the potatoes in the Varoma before finishing them off in the oven with a couple of garlic cloves and a few sprigs of rosemary. Serve them to your guests and watch them fight over who gets the crispiest ones!
  • King Edward, Maris Piper and Désirée are good roasting potato varieties.
  • To get ahead, par-steam potatoes in step 1 then allow to cool before freezing. For extra crunchy results, transfer frozen potatoes to a large roasting tin and continue with recipe, roasting from frozen, watching carefully in step 3 to avoid over-cooking.
  • Goose fat can also be used for roasting the potatoes. Although no longer vegetarian, the results will be even crispier.

Nutrition per 1 portion

  • Calories 892.4 kJ / 213.3 kcal
  • Protein 3.5 g
  • Carbohydrates 30.2 g
  • Fat 9.6 g
  • Saturated Fat 1.4 g
  • Fibre 3.8 g
  • Sodium 14 mg

Get this recipe on Cookidoo https://cookidoo.co.uk/recipes/recipe/en-GB/r491037

Save with Thermomix and make your own Parsnips

This is one of the nicest ways to serve parsnips, baked crisp and golden brown in the oven with a Parmesan coating. Try making your own Honey Parmesan Parsnips this Christmas and save with Thermomix.

Ingredients

  • 100 g Parmesan cheese, cut in pieces (2 cm)
  • 5 sprigs fresh thyme, leaves only
  • 4 sprigs fresh rosemary, leaves only
  • ½ tsp fine sea salt
  • 2 pinches ground black pepper
  • 100 g polenta
  • 3 Tbsp olive oil
  • 30 g unsalted butter, diced
  • 500 g water
  • 800 g parsnips, peeled, quartered lengthways
  • 4 garlic cloves
  • 100 g runny honey

Preparation

  1. Place Parmesan, thyme, rosemary, salt and pepper in mixing bowl then grate 10 sec/speed 10.
  2. Add polenta and mix 10 sec/reverse/speed 4. Transfer to a large bowl and set aside.
  3. Place oil and butter in a roasting tin and set aside.
  4. Place water in mixing bowl. Place Varoma dish into position then weigh in parsnips. Remove Varoma and divide parsnips between simmering basket, Varoma dish and Varoma tray (see tip), ensuring some holes remain uncovered for steam to circulate. Insert simmering basket then insert Varoma tray. Place covered Varoma into position then steam 15-18 min/Varoma/speed 1 until just tender. Meanwhile, preheat oven to 190°C then place prepared tin inside to preheat.
  5. Remove Varoma dish and remove simmering basket with aid of spatula then immediately transfer parsnips to bowl with Parmesan mixture and toss to coat.
  6. Remove roasting tin from oven and carefully place parsnips in hot oil. Mix well to coat then roast for 15-20 minutes (190°C) until lightly golden and crisp. Meanwhile, discard steaming water, dry mixing bowl and continue with recipe.
  7. Place garlic in mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula then chop again 2 sec/speed 5. Scrape down sides of mixing bowl with spatula.
  8. Add honey and mix 10 sec/speed 6. Once parsnips are roasted, pour over garlic honey, toss to coat and bake for a further 3-5 minutes (190°C) until golden. Serve hot.

Hints & Tips

  • Roasted parsnips are always a favourite at the Christmas table, and we’ve added a twist to make this popular dish even better. The herby Parmesan and polenta coating makes them extra crunchy, and the honey dressing helps the natural sweetness of the vegetable shine through.
  • When distributing parsnips, place larger pieces in simmering basket and smaller pieces in Varoma tray to ensure even cooking.
  • If desired, the garlic honey glaze can be omitted. Simply stop the recipe at the end of step 6 and serve crispy Parmesan parsnips as they are.

Nutrition per 1 portion

  • Calories 1390 kJ / 333 kcal
  • Protein 9g
  • Carbohydrates 33 g
  • Fat 17g
  • Saturated Fat 7g
  • Sodium 313 mg

Get this recipe on Cookidoo here: https://cookidoo.co.uk/recipes/recipe/en-GB/r491061

Save with Thermomix and make your own stuffing

Try making your own gluten-free mushroom stuffing this Christmas and save with Thermomix. This GF Vegan Mushroom Stuffing is loaded with mushrooms, onions, & herbs, for a fantastic holiday side dish that you will love.

Ingredients

  • 25 g dried porcini mushrooms
  • boiling water, for soaking
  • 100 g hazelnuts
  • 10 g fresh parsley leaves
  • 3 garlic cloves
  • 80 g shallots, halved
  • 20 g olive oil
  • 300 g chestnut mushrooms, quartered
  • 250 g fresh portobello mushrooms, cut in pieces (3 cm)
  • 6 sprigs fresh thyme, leaves only
  • 1000 g water
  • 150 g quinoa
  • ½ tsp fine sea salt
  • 2 pinches ground black pepper

Preparation

  1. Place a bowl on mixing bowl lid and weigh in porcini mushrooms. Remove bowl from lid, cover with boiling water and leave for 5 minutes then drain mushrooms, discarding soaking liquid. Meanwhile, continue with recipe.
  2. Place hazelnuts in mixing bowl and chop 2 sec/speed 7. Transfer to a bowl and set aside.
  3. Place parsley in mixing bowl and chop 3 sec/speed 7. Transfer to bowl with hazelnuts and set aside.
  4. Place garlic, shallots and oil in mixing bowl then chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula then sauté 5 min/120°C/speed 1.
  5. Add chestnut mushrooms, portobello mushrooms, thyme and reserved drained porcini mushrooms then, with aid of spatula, chop 3 sec/speed 4. Scrape down sides of mixing bowl with spatula then, with aid of spatula, chop again 1 sec/speed 4. Scrape down sides of mixing bowl with spatula then insert measuring cup and sauté 5 min/120°C/reverse/speed spoon. Transfer to a large bowl and leave to cool completely. Meanwhile, continue with recipe.
  6. Place water in mixing bowl. Insert simmering basket and weigh in quinoa. Rinse 10 sec/speed 5 then cook 10-15 min/Varoma/speed 4 until cooked. Remove simmering basket with aid of spatula and set aside. Discard steaming water.
  7. Preheat oven to 190°C and line a baking tray with baking paper.
  8. Place reserved mushroom mixture, reserved cooked quinoa, reserved hazelnut mixture, salt and pepper in mixing bowl then mix 20 sec/reverse/speed 4. Finish mixing with spatula if necessary.
  9. Use to stuff the turkey neck cavity if desired (see tip) then shape remainder into balls (approx. Ø 4 cm) and place on prepared tray. Bake for 15 minutes (190°C) then cover with foil and bake for a further 30-40 minutes (190°C) until golden. Serve warm.

Hints & Tips

  • Only stuff the neck end of the turkey, just before cooking, and seal it by tucking in the skin. Make sure to allow enough room for stuffing to expand during cooking. Do not stuff the body cavity. Make sure you calculate the correct cooking time – as a guide, for every 500 g stuffing used, add an additional 10 minutes to the unstuffed turkey cooking time.
  • This stuffing is also delicious served with a vegetarian or beef Wellington or used to stuff a roast chicken.

Nutrition per 1 portion

  • Calories 807 kJ / 194 kcal
  • Protein 7 g
  • Carbohydrates 13 g
  • Fat 12 g
  • Saturated Fat 1.1 g
  • Fibre 4 g
  • Sodium 80 mg

Get this recipe on Cookidoo here: https://cookidoo.co.uk/recipes/recipe/en-GB/r491061


Save with Thermomix and make your own Sprouts

Try making your own Brussel Sprouts this Christmas and save with Thermomix.  A simple, healthy side dish bursting with festive flavours.

Typically boiled or steamed, sprouts are considered an essential addition to the Christmas table. Here we serve them raw, shredded and mixed with lardons and cranberries in a delicious salad that is perfectly served with cold cuts on Boxing Day.

Ingredients

  • 500 g water
  • 450 g Brussels sprouts, trimmed, halved
  • 140 g butternut squash, peeled and diced (approx. 1 cm)
  • 60 g unsalted butter, diced
  • 80 g pecan nuts
  • 50 g dried cranberries
  • 30 g light brown sugar
  • 30 g balsamic vinegar
  • 15 g freshly squeezed lemon juice (approx. ½ lemon)
  • ½ tsp dried chilli flakes, or to taste
  • 1 pinch fine sea salt
  • ¼ tsp ground black pepper

    Preparation

    1. Place water in mixing bowl then place Varoma dish into position and weigh in Brussels sprouts. Cover with Varoma lid and steam 4 min/Varoma/speed 2.
    2. Carefully remove Varoma lid and weigh in butternut squash, secure lid and steam a further 12 min/Varoma/speed 2 or until vegetables are tender. Transfer steamed vegetables to a serving bowl and keep warm. Empty mixing bowl.
    3. Place butter in mixing bowl and melt 2 min/100°C/speed 1.
    4. Add pecans, cranberries, sugar, vinegar, lemon juice, chilli flakes, salt and pepper then cook 2 min/100°C/reverse/speed 1.
    5. Transfer to serving bowl with steamed vegetables and gently mix with spatula.
    6. Serve immediately.

    Nutrition – per 1 portion

    • Calories 1615.7 kJ / 386.2 kcal
    • Protein 4.5 g
    • Carbohydrates 14.7 g
    • Fat 18.6g

    Get this recipe on Cookidoo here: https://cookidoo.co.uk/recipes/recipe/en-GB/r491061

    Thermomix Christmas Offer

    Don’t reinvent the wheel, if it’s not broken, right? Well, head office has done just that. The ‘limited’ Black Friday offer has been continued as our Christmas offer 2022 (or whilst stocks last). Thermomix TM6 and a second bowl. Read on.

    BUY A THERMOMIX TM6 AND A SECOND BOWL FOR £1219.

    Available from today to 16th December (or while stocks last) Buy a Thermomix TM6 and get a second bowl for £30 (saving £139)

    There are so many reasons that this offer is fabulous, that it would take me forever to list them but I’ll try.

    Since I do a lot of baking, I love having two bowls for suddenly having to mill that sugar or almonds, or even when I suddenly need ground cinnamon and only have cinnamon sticks. Two bowls are ever so handy and probably, in my opinion, the best accessory to have with a Thermomix.

    TOP 5 REASONS FOR HAVING A SECOND BOWL, BLADE, AND LID SET.

    1. Make ingredients from scratch – mill almond meal, icing sugar, or grated Parmesan cheese without stopping the flow of your recipe. Save time when you need to mill sugar, spices, or grains or grate cheese mid-recipe.
    2.  A sparkling clean bowl is a secret to fluffy whipped egg whites and meringue. Use your second bowl to whip your egg whites, and keep your first to continue on with the rest of the recipe. Two of our favourites are the Chiffon Cake and Chocolate Mousse.
    3. Simply being able to swap bowls to reduce cleaning or save time when waiting for ingredients to cool or rest
    4. If you’re catering for special dietary requirements, you may like to allocate one bowl for those recipes to avoid cross-contamination.
    5. Keep one bowl for sweet dishes and one for savoury meals like curries, especially handy if you don’t want your lid stained with turmeric for those who use it.

    You can purchase your second through me as an Advisor, at any point. They are priced at £169 and it’s money spent well. It is delivered by DPD courier, which is fully tracked and traced and with free shipping.

    WHAT’S IN THE SECOND BOWL, BLADE, AND LID SET BOX? 

    • Stainless steel bowl with handle
    • Bowl base
    • Mixing knife
    • Lid with a seal
    • Newly improved measuring cup
    • Simmering basket

    Bowl, blade and lid setLast orders for guaranteed Christmas delivery is Friday 16th December, and this offer is only whilst stocks last, so please, please get in touch sooner rather than later and get this secured and under your tree.

    Contact me on email:  Ankita@onegirlandherthermie.co.uk, or text or WhatsApp me on 07977 563537 if you would like more information or place your order. 

    Christmas Gifting – Amaretti

    Christmas is around the corner and homemade Christmas gifts are a great cost-saving and a way to show you care. Here’s a recipe for Amaretti made in the Thermomix and the cost saving you can have compared to buying it.

    Amaretti di Saronno refer to a type of amaretto, a bitter-sweet flavored macaron, that is traditional to Saronno, a comune of Lombardy, Italy. It is one of many types of traditional amaretti, but the only one made with apricot kernels.

    Ingredients

    • oil, for greasing
    • 2 egg whites, from large eggs
    • 2 tsp honey
    • 1 pinch fine sea salt
    • 180 g ground almonds (see tip)
    • 150 g caster sugar
    • 100 g dried mixed fruit (e.g. apricots, cherries, prunes), quartered
    • 100 g mixed whole nuts (e.g. pistachios, almonds, hazelnuts)
    • icing sugar, for dipping

    Preparation

    1. Preheat oven to 190°C and lightly grease a baking tray.
    2. Insert butterfly whisk. Place egg whites, honey and salt in mixing bowl then, without measuring cup, whisk 2 min/speed 3.5. Remove butterfly whisk.
    3. Add ground almonds, sugar, dried fruit and nuts then stir 20 sec/reverse/speed 2.
    4. Using wet hands, shape tablespoons of mixture into small, rough balls and dip half of each ball in icing sugar. Place on prepared tray, icing sugar side up, and bake for 10-12 minutes (190°C) until just golden.
    5. Leave on tray to cool for 5 minutes then transfer to a wire rack to cool completely. Serve or package up to give as gifts.

    Hints & Tips

    • The literal translation of these Italian biscuits is ‘the little bitter ones’ as they were traditionally flavoured with bitter almonds. Plain almonds work just as well, and you can grind your own with Thermomix®. Prepare a batch and give as gifts, or serve alongside coffee or dessert wine to add some Italian flair to your Christmas meal.
    • To grind your own almonds, place 180 g blanched almonds in mixing bowl before starting the recipe and grind 10 sec/speed 10. Transfer to a bowl then clean and dry mixing bowl thoroughly before beginning the recipe.
    • In step 3, add 50 g dark or white chocolate chips

    Nutrition per 1 piece

    • Calories 442.3 kJ / 105.7 kcal
    • Protein 2.8 g
    • Carbohydrates 11.8 g
    • Fat 6 g
    • Saturated Fat 0.6 g
    • Fibre 1.6 g
    • Sodium 22 mg

    Get this recipe on Cookidoo https://cookidoo.co.uk/recipes/recipe/en-GB/r85060

    Christmas Gifting – Florentines

    Christmas is around the corner and homemade Christmas gifts are a great cost-saving and a way to show you care. Here’s a recipe for Florentines made in the Thermomix and the cost-saving you can have compared to buying it.

    A Florentine biscuit is a sweet pastry of nuts and fruit. Florentines are made of nuts and candied cherries mixed with sugar melted together with butter and honey, cooked in an oven.

    Ingredients

    • 50 g pistachio nuts, unsalted, shelled
    • 30 g walnut halves
    • 75 g unsalted butter, diced
    • 75 g Demerara sugar
    • 15 g double cream
    • 1 pinch salt
    • 30 g dried cherries, halved, quartered if large
    • 60 g mixed candied peel
    • 50 g dried cranberries
    • 60 g flaked almonds
    • 150 g dark chocolate, small pieces or callets

    Preparation

    1. Preheat oven to 180°C and line 2 baking trays with baking paper.
    2. Place pistachios and walnuts in mixing bowl then chop 3 sec/speed 7. Transfer to a bowl and set aside.
    3. Place butter, sugar, cream and salt in mixing bowl then melt 3 min/Varoma/speed 1.
    4. Add cherries, candied peel, cranberries, almonds and reserved chopped nuts then mix 10 sec/reverse/speed 3.
    5. Roll tablespoonfuls of mixture (approx. 20 g each) into a ball using hands, place on prepared trays and flatten out as much as possible, leaving 5 cm between each to spread. Bake for 8-10 minutes (180°C) until golden then leave on tray to cool completely. Meanwhile, clean and thoroughly dry mixing bowl.
    6. Place chocolate in mixing bowl, grate 5 sec/speed 8 then melt 4 min/50°C/speed 2.
    7. Spread chocolate evenly over one side of each florentine and leave to set completely (see tip). Store in an airtight container until needed.

    Hints & Tips

    • Florentines often have a wavy pattern on the chocolate. If desired, once chocolate is firm enough to hold its shape (30-60 minutes), use a fork to draw wavy lines across the chocolate.

    Nutrition per 1 piece

    • Calories 531 kJ / 127 kcal
    • Protein 1.7 g
    • Carbohydrates 12 g
    • Fat 9 g
    • Saturated Fat 4 g
    • Fibre 1.5 g
    • Sodium 12 mg

    Get recipes on Cookidoo here, https://cookidoo.co.uk/recipes/recipe/en-GB/r754184