Use our Silicone Baguette Tray to make your own Subway Subs. My all time favourite Sub is Italian Herb and Cheese. The combination of parmesan, oregano, rosemary, garlic and mozzarella on top of fresh white baguettes smells delicious and is perfect with any filling. Make five foot-long Subs with our fantastic recipe – see if you can tell the difference.

Italian Herb And Cheese Topping
100g grated mozzarella cheese
10g rice
30g Parmesan cheese
2 tsp garlic powder
1 ½ tsp dried oregano
1 tsp dried rosemary

Bread Dough
360g tepid water
2 tsp instant dried yeast
10g sugar
25g powdered milk
1 tsp salt
2 tsp bread improver
20g oil
600g white baker’s flour

Prepare the Italian Herb and Cheese Topping
    In a separate small bowl, weigh the mozzarella cheese and set aside
    Place the rice and Parmesan cheese in the TM Bowl. Mill for 2 minutes at Speed 10
    Add the garlic powder, oregano and rosemary
    Mix at Speed 5 for 5 seconds. Set aside

Prepare the Bread Dough
    Without cleaning the bowl, add the water first, then remaining ingredients to the Thermomix bowl
    Mix at speed 3 for 15 seconds
    Knead for 8 minutes dough function
    Transfer dough to a lightly floured TM Essentials Non-Stick Silicone Mat
    Wrap dough lightly to protect it from drying out and giving it room to rise
    Rest the dough in the oven set to 30°C (defrost setting) for 15 minutes
    The dough will have doubled in size during this time
    Using the mat the dough rested in, cut the dough in five equal pieces with a Silicone Spatula
    Roll each piece of dough into a long sausage the length of the Baguette Tray
    Place the dough into the Baguette Tray and press into the base
    Using a Pastry Brush, brush each baguette with water
    Sprinkle the herb mix on top of each baguette
    Top with mozzarella cheese
    Cover lightly with the Non-Stick Silicone Mat and allow to prove for 50 minutes in the oven set to 30°C (defrost setting)
    Remove from the oven and heat the oven to 200°C
    Remove the Non-Stick Silicone Mat and gently place in the oven
    Pour ½ cup ice in the base of the oven, either on the floor of the oven or on a tray
    Close the oven door and reduce the heat to 180°C
    Bake for 20-25 minutes until golden

BANANA PIZZA DOUGH
70g ripe banana
140g luke warm water
1 1/2 tsp dry yeast
280 g bakers flour

TOPPINGS
180g milk chocolate
40g cream
1 banana, thinly sliced
30g granulated peanuts
15g shredded coconut

BANANA PIZZA DOUGH
Add all dough ingredients.
Mix on Speed 5 for 10 seconds.
Knead for 2 1/2 minutes of Dough Speed.
Place dough on a TM Essentials Non Stick Silicone Mat that has been lightly floured.
Wrap and rest in a warm, draft free place until dough doubles in size (30-60 mins).
Roll out onto pizza stone or flat tray.
Cover with the Silicone Mat and let rest for 20 minutes.
Bake at 180C for 15-20 minutes until golden.

As soon as Pizza base is cooked, top with flavourings.
Melt chocolate and cream at 70C for 2 minutes at Speed 3.
Spread chocolate mix over top of pizza.
Top with banana, peanuts and coconut.

150g dried strawberries
150g dried cranberries
1 tsp ground cinnamon
5 fresh dates (I used medjool dates)
60g coconut
40g ground flax seed
100g block Lindt chocolate 70% or 85% cocoa chocolate

Method:
• Place all ingredients into TM bowl
• Mix 1min / speed 10
• Shape into balls and roll in your favourite coating. I used coconut, chopped nuts and cocoa
• Refrigerate

130g unsalted cashews
130g pecans
400g rolled oats
100g quinoa (uncooked)
40g chia seeds
100g shredded coconut
60g sunflower seeds
75g dried cranberries
120g honey
200g macadamia or coconut oil

Preheat the oven to 180C.
Line a jelly roll pan or oven tray with non stick paper.
Roughly chop the cashews and pecans by using Turbo for 1 second.
Add remaining dry ingredients and mix at Reverse Speed 5 for 5 seconds.
Set aside in a large bowl.
Without cleaning the bowl, melt the honey and oil at 80C Speed 2 for 1 minute.
Pour over the reserved oat mix and stir well coated.
Spread the mixture evenly over the jelly roll pan, pressing down slightly.
Bake at 180C for 40-45 minutes until golden, stirring occasionally to allow for even toasting.
Allow to cool completely, then break up into large chunks (to your preference) and transfer to an airtight container or into 2 x 1 litre TM Essentials Reusable Pouches.

Deliciously nutty and rich, this gluten free chocolate slice will satisfy the strongest chocolate cravings.

100 g almonds
150 g hazelnuts
1 tsp baking powder
200 g dark chocolate
90 g butter
45 g sugar
2 large eggs
1 tsp vanilla essence

Line a 20 x 30cm slice tin with baking paper. Preheat the oven to 180C.
Chop the almonds, hazelnuts and baking powder at Speed 8 for 8 seconds. Set aside.
Chop the chocolate at Speed 8 for 5 seconds.
Add the butter and sugar and melt at Speed 2, 90C for 3 minutes.
Add the eggs, vanilla essence and reserved nut mixture and mix at Speed 4 for 30 seconds.
Pour into the tin and bake for 20-25 minutes at 180C, or until a skewer inserted into the centre comes out clean.
Allow to cool in the tin.
When cool, slice into 16 to 20 pieces and dust with icing sugar.
Keeps 3-4 days.

I used to eat this slice growing up and mum used to use raspberry or strawberry jam. That’s the beauty of this easy slice it is so versatile to what you have in the cupboard I had apricot. This recipe has been adapted from Taste.com.au.

Apricot Jam Coconut Slice

Ingredients:
300g plain flour
180g sugar
120g butter
3 eggs
1 teaspoon vanilla essence
250g jam (any flavour you like)
160g desiccated coconut

Method:
• Preheat oven to 180 C
• Grease and line a rectangular slice tray (18cm X 28cm) with baking paper
• Mix the flour, 90g sugar and the chilled butter at Sp 5 for 10 secs or until it resembles breadcrumbs
• Add 1 egg and the vanilla essence and mix on Reverse Speed 2 for 30 secs or until the mixture has formed into a dough like consistency
• Press dough firmly into the base of the prepared pan.
• Bake for 15 to 20 minutes until golden
• Spread jam over warm base (keep putting on until you have a good covering)
• Place the remaining eggs and sugar into the TM bowl and mix at Speed 3 for 10 secs
• Add the coconut and mix Reverse Speed 2 for 15 secs
• Spread coconut mix over the jam.
• Bake for 25 minutes, or until golden.
• Allow to cool completely in the pan before cutting into slices.

This recipe will make around 1kg of pesto.

200 g Parmesan cheese, cubed
30 g garlic cloves
400 g unsalted roasted cashews
75 g basil leaves (stalks removed) -  around 4 large stalks
30 g lemon juice
Pinch salt
300 g extra virgin olive oil

Chop Parmesan and garlic at Speed 8 for 10 seconds.
Add the cashews, basil and lemon juice and mill at Speed 6 for 1 – 2 minutes until smooth using the TM Spatula to mix.
Add the olive oil and mix at Speed 6 for 30 seconds.

Store in clean jars or reusable pouches in the fridge or freezer.
Perfect with pasta, as a dip, on pizza, with salad dressings or in soup.

Turn your morning porridge into something delightfully special with the addition of healthy chia seeds.

40 g rolled oats
10 g chia seeds
10 g coconut
1 small banana
1 teaspoon honey
240 g water
180 g milk

Cook all ingredients at Speed 2, 100 C for 9 minutes.
Serves 2