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Topics - TM Essentials

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Bread / Italian Herb and Cheese Subs - just like Subway
« on: September 07, 2016, 12:19:55 am »
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

Cakes / White Chocolate Anzac Squares
« on: April 24, 2015, 06:08:30 am »
150g plain flour
110g sugar
150g rolled oats
150g desiccated coconut
100g butter
50g golden syrup
½ teaspoon bi-carb soda
10g water
100g white chocolate

• Grease and line slice tin with baking paper (have paper over sides)
• Preheat oven to 180 degrees
• Add butter, golden syrup and water to TM bowl mix 2 mins / 70 degrees / speed 2 (until fully melted)
• Add bi-carb and mix 5 secs / speed 3
• Add remaining ingredients (except white chocolate) 1 min / speed 2
• Scrape down sides and mix further 20secs / speed 2
• Spread mixture into prepared tin and push down firmly into tin and smooth out
• Bake for 25-30 mins until golden brown
• Cool in tin
• When cool, prepare melted white chocolate
• Place white chocolate in clean TM bowl and melt 50 degrees / speed 2 / 5 mins
• Place melted choc in small zip lock bag or piping bag if you have one. Cut a little bit off the corner and pipe chocolate onto cooled base.
• When set lift out of tin and cut into squares

Cakes / Banana, Choc Nut Crunch Pizza
« on: April 24, 2015, 06:06:01 am »
70g ripe banana
140g luke warm water
1 1/2 tsp dry yeast
280 g bakers flour

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

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.

Cakes / Choc Chip Anzac Slice
« on: April 16, 2015, 09:18:46 am »
120 g butter
90 g desiccated coconut
100 g rolled oats
200 g raw sugar
180 g self-raising flour
20 g golden syrup
1 egg
100 g chocolate chips

• Preheat oven to 180 C
• Line a slice tray with baking paper
• Melt butter in TM bowl for 30 sec / 60C / speed 3 (or until melted)
• Add remaining ingredients and mix on 15 secs / speed 3
• Scrape down sides of bowl and repeat if needed until mixture is combined
• Press into lined slice tray. Press down with the back of a spoon to make smooth
• Bake in oven 180c for approx. 30min until golden on top
• Leave to cool in tray before slicing.

Raw Recipes / Strawberry and Cranberry Chocolate Balls
« on: April 10, 2015, 10:19:32 am »
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

• 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

Bread / Pull Aparts - Cheese & Bacon, Sweet Chilli & Cheese
« on: April 10, 2015, 09:57:26 am »
370g luke warm water
2 tsp dried yeast
2 tsp sugar
620g bakers flour
Pinch salt
2 tspn oil

100g shredded bacon
100g grated cheese

3 tablespoons sweet chilli sauce
3 tablespoons sour cream
100g grated cheese

Add all bread ingredients and mix at Speed 5 for 15 seconds.
Knead for 6 minutes.
Rest wrapped in a lightly floured Silicone Baking Mat in a warm, draft free place (or the oven at 25-30C) until the dough doubles in size.
Punch down and roll out to a large rectangle – the size of the Baking Mat.
Slice into 16 strips using a Silicone Spatula.
Sprinkle half of the strips with shredded ham and cheese.
Roll each strip and place just overlapping each other on a Baking Mat resting on an oven tray,
Spread sweet chilli sauce and sour cream in alternating slices on remaining half.
Sprinkle with cheese, roll and place onto Baking Mat.
Place a second Baking Mat on top of pull aparts and rest in a warm, draft free place (or the oven at 25-30C) for 30 minutes.
Remove the top mat and bake at 180C for 25-30 minutes until golden.

Breakfast / Quinoa and Chia Seeds Granola
« on: March 31, 2015, 09:09:51 am »
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.

Easter / Choc filled Hot Cross Buns
« on: March 31, 2015, 09:01:22 am »

320g luke warm water
30g cocoa powder
2 tsps dried yeast
20g sugar
620g bakers flour
160g dark chocolate


1 tbsp cocoa powder
2 tbsp plain flour
3 tbsp cold water

Add all hot cross bun ingredients except dark chocolate and mix at Speed 5 for 10 seconds.
Knead on dough mode for 6 minutes.
Remove from bowl and let rest in a warm, draught free place in a TM Essentials Silicone Mat lightly dusted with flour or a covered bowl for 30-40 minutes until dough doubles in size.
Punch down the centre of the dough with your fist. Knead for 2-3 minutes or until dough is smooth and elastic and has returned to its original size. Divide into 16 equal portions. If using a Silicone Mat cut the dough with a TM Essentials Silicone Spatula.
Shape into balls. When forming the dough into buns, place a 10g piece of the dark chocolate into the centre of each ball and shape dough around the chocolate to enclose.
Place side-by-side, on the prepared tray. Place in a warm, draught-free place for 30 minutes or until dough has risen 1-2cm.
To make the cross paste, combine the cocoa powder, flour and water in a bowl until a smooth paste forms. Transfer to a piping bag fitted with a 2mm plain nozzle. Pipe in a continuous line along the centre of each row of buns. Repeat in the opposite direction to make crosses.
Bake for 20 minutes at 180C until the buns sound hollow when tapped on the base.

Special Diets / Gluten Free Chocolate Slice
« on: March 18, 2015, 01:33:06 am »
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.

Cakes / Choc Chip Shortbread drizzled with White Chocolate
« on: March 13, 2015, 12:51:34 am »
I love Shortbread!! This is a choc-chip shortbread topped with a generous drizzle of white chocolate. It is easy and yum!

Choc Chip Shortbread drizzled with White Chocolate

250g butter (softened)
80g raw sugar
280g plain flour
65g cornflour
60g white choc bits
60g dark choc bits
70g white melts

• Preheat oven to 150 degrees
• Grease base and sides of a flan tin (that’s what I used you can use a baking pan)
• Place sugar in TM bowl mill 20secs / sp 9
• Add butter and cream 1 min / sp 6
• Add flour, corn flour mix 6 secs / sp 6
• Scrape down sides of bowl
• Mix another 6 secs
• Add white and dark choc bits mix reverse / 15 secs / sp 2
• Should be a firm dough
• Firmly press into your tin
• Using a small sharp knife mark 16 wedges on top or however you think you would like to cut up
• Bake 1 hour until golden. Cool in pan.
• While cooling, place white chocolate melts into TM bowl melt 50 degrees / 2 mins / seed 1
• If not melted add a bit more time
• Put in small zip lock plastic bag and cut a bit off the corner and drizzle over shortbread
• Cut into desired shape while warm and let stand while white choc hardens

Cakes / Apricot Jam Coconut Slice
« on: March 11, 2015, 12:30:07 am »
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

Apricot Jam Coconut Slice

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

• 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.

Cakes / Baked White Chocolate Cheesecake
« on: March 11, 2015, 12:24:43 am »
White chocolate blended with cream cheese and sour cream adds a smooth creaminess to this baked cheesecake. Delicious on its own or served with fresh blueberries.

For the base:
60 g butter
120 g shortbread biscuits

For the cheesecake:
250 g white chocolate
350 g cream cheese, room temperature
1 tbsp cornflour
50 g sugar
3 large eggs
40 g lemon juice (1-2 lemons)
1½ tsp vanilla essence
Ό tsp salt
550 g sour cream

Lightly grease one 20cm spring form cake tin and line the base with baking paper. Cover the outside with two layers of foil to seal. Preheat the oven to 180C.
For the base:
Melt the butter at 90C, Speed 2 for 2 minutes.
Add the biscuits and mix at Speed 8 for 15 seconds.
Press into the base of the tin using the back of spoon to press down the base and bake at 180C for 10 minutes.
For the cheesecake:
Chop the chocolate at Speed 8 for 5 seconds.
Melt the white chocolate at 90C, Speed 2 for 2 minutes.
Add the cream cheese, cornflour and sugar and mix at Speed 6 for 1 minute.
Scrape the sides down.
While the blades are running, add the eggs one at a time at Speed 3 over 1 minute.
Add the lemon juice, vanilla essence, salt and sour cream and mix at Speed 6 for 20 seconds.
Scrape the sides down and mix for a further 15 seconds at Speed 6.
Pour the cheesecake mix into the tin.
Place cake tin in a roasting tin and surround with 3cm of hot water. Bake for 45 minutes at 180C. Turn off the oven and without opening the door, leave to rest for 1 hour.
Remove and let cool at room temperature for a further hour. Refrigerate overnight.
Serves 12-16. Keep refrigerated for 3-4 days.

Starters and Snacks / Basil and Cashew Pesto
« on: March 05, 2015, 08:15:54 am »

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.

Desserts / Kiwi Coconut Cream Pie
« on: March 01, 2015, 11:57:20 pm »
Name of Recipe:
Number of People:





250g pkt Arnott's Butternut Snap Cookie
10g desiccated coconut
100g unsalted butter, melted
40g Coconut oil (if you have Malibu you could use instead)
40g lime juice
50g caster sugar
200g thickened cream
50g coconut cream
3 kiwifruit, peeled, thinly sliced

• Spray and line muffin tin with strips of baking paper (this will help you pull tart shells out of the muffin tin). If you have 6.5cm fluted tart tins (with removable bases) they would be perfect to use, spray with oil
• Place biscuits into TM bowl and crush for 10 secs / sp 7
• Add the coconut and butter mix for 10 secs / sp 5
• Divide the biscuit mixture among the tins and press evenly over the base and side of each tin.
• Place in the fridge for 1 hour to chill.
• Place coconut oil or Malibu, lime juice and 40g sugar in to TM bowl mix 4mins / 100 degrees / sp 4, sugar should be dissolved.
• Decrease heat 37 degrees / 5mins / sp 2 until syrup thickens, set aside to cool down
• Place cream, coconut cream 10g sugar whisk with butterfly in 2-3 minutes / sp 4 , until soft peaks form
• Remove pie cases from tins and fill with cream mixture
• Top each pie with 3 kiwifruit slices
• Drizzle over the syrup

Breakfast / Chia and Coconut Porridge
« on: February 26, 2015, 01:12:31 am »
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

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