Bananas generally don’t last long in our house but if there happen to be few left in the fruit bowl and are starting to darken – this is my go-to recipe to use them up. This has been a winner with my boys (and neighbours) for a few years now and with it being so easy and quick to whip up, it’s made more often then I care to say! I may or may not have been known to make this even if the bananas aren’t very ripe – it’s still just as delicious!!
- 125g unsalted butter (roughly cubed)
- 150g caster sugar
- 1tsp vanilla extract
- 1 egg (whisked)
- 2 very ripe bananas
- 190g self raising flour
- 60g milk
- TM Bowl
- 12-18 Case Muffin Tray
- Preheat oven to 170 degrees fan oven and line your muffin tray with cake cases.
- Add butter, sugar and vanilla to the TM bowl and melt for 5 mins/100 temp/Speed 1.
- Add the bananas to the TM bowl and mix for 6 secs/Speed 5.
- Whisk the egg in a separate bowl and then add the whisked egg to the TM bowl and mix for 3 secs/Speed 4.
- Spatula down the sides and then add the flour and milk to the TM bowl and mix for 15 Secs/Speed 3.
- Spatula down the sides and mix for a further 20 Secs/Speed 3. Ensure well mixed and if not, mix for a further 5 seconds.
- Pour the mixture into the muffin cases/tray and bake for 25/30 minutes, until a skewer comes out clean. Leave to cool and enjoy!
These are also lovely as mini muffins – just reduce your cooking time!
Right, so this is by far my most requested recipe! The title is so unassuming and in fact, I think I need to rename it so it get’s the recognition it deserves. Suggestions are welcome. I can guarantee that this dip will get your guests asking you for more. While it’s a great dip recipe, I also use this as a toping for nachos and would even go a far to say that you could use this as a thick sauce for pasta or the like. So I’ll stop banging on about how great it is and give you the deats so you too can become famous for your Black Bean Dip!!
- 2 gloves of garlic (peeled)
- 1/2 small red onion (peeled and halved)
- 20g butter
- 1 can black beans (drained and rinsed)
- 1/2 tsp salt
- 1 heaped tsp pepper
- 1 1/2 tsp cumin
- 1/2 tsp chilli powder (use 1tsp if you like it spicy spicy!)
- 140g salsa (mild, medium or hot)
- 100g grated cheddar cheese
- 50g single cream
- 5g fresh coriander (roughly chopped)
- Drop the garlic onto running blades Speed 8 until minced.
- Add the onion onto running blades Speed 6 until finely chopped.
- Spatula down the sides of the TM bowl and add the butter to the onion and garlic and sauté for 3 Mins/Varoma Temp/Reverse/Speed 1.
- Add the black beans, salt, pepper, cumin and chilli powder to the TM bowl (ensuring spices aren’t piled onto the top of the blades) and cook for 5 Mins/60 Temp/Speed Spoon.
- Add the salsa, cheese and cream to the TM Bowl and mix for 15 Secs/Speed 1.
- Blend mixture for 20 Secs/Speed 4 or until desired consistency is reached.
- Add the coriander to the TM bowl and mix for 10 Secs/Speed 2.
- Serve warm with tortilla chips or use as a filling for nachos!
The one thing I love about Thermomix is the huge amount of recipe resources available to it’s owners online. There is an endless supply of cooking inspiration out there which means there is always something new to give a go. I was in the supermarket the other day preparing for some guests coming for dinner and I realised I needed to get some crackers for the dips I had made. I didn’t really want to buy anything as I know I can make a healthier and yummier version in my Thermie so I quickly whipped out my phone and google searched ‘crackers, thermomix’ (which I do several times a week when I look in my fridge and only have a few ingredients left and wonder what i’m going to cook!!!) Anyway, these little beauties popped up and with virtually only 3 ingredients I had to give them a go. Well, I’m glad I did as they were a huge hit with my guests and my boys too – both big and small!
My little tip with scoring the crackers is to use a cooling rack. Much easier and quicker than scoring with a knife. I have posted some more photos at the bottom of this post to help.
- 1-2 sprigs of fresh rosemary (leaves only)
- 270g almonds
- 1/4 teaspoon of Himalayan Rose Pink salt (see note below)
- 1 tbsp extra virgin olive oil
- 1 egg
- TM Bowl
- Cooling Rack (for scoring – optional)
- Baking Tray
- Rolling Pin and Parchment/Baking Paper
- Preheat oven to 165 degrees.
- Add rosemary, almonds and salt to the TM bowl and grind on 5 Sec/Speed 8.
- Add olive oil and egg and mix for 15 Sec/Speed 6.
- Remove from the TM bowl and form into a dough-like mass so it sticks together. Put the ball of mixture between two sheets of parchment/baking paper and use a rolling pin to roll the mixture out as thinly as possible.
- Sprinkle with additional crushed herbs and salt and press these into the mixture by pressing down over the seasonings with the top layer of parchment.
- Rather than using a knife (which you can but who could be bothered right?!) I used a cooling rack upside down to score the mixture. Press firmly.
- Bake for 15 minutes until the mixture begins to change colour and is starting to become crisp.
- Remove from the oven but the leave the oven turned on. Use a knife to cut along scored lines and separate the crackers. Gently turn the crackers upside down and return to the hot oven. Turn off the oven.
- Allow the crackers to crisp up in the hot oven as it cools down.
Himalayan Rose Pink salt – this can be purchased at most health food stores. I use this for all my cooking rather than normal sea salt as it is a much healthier option and tastier too! Here’s a link to more information about the benefits of this type of salt – Himalayan Rose Pink Salt
The original source of this recipe is from superkitchenmachine.com
I took a sample of this dish to a recent Thermomix cooking class and everyone loved it so I thought I best share the love! I like to serve this with pearl (giant) couscous and a dollop of greek yoghurt although having said that, this is just as great on it’s own.
- 2 large onions, peeled & halved.
- 50g olive oil.
- 1 red pepper, deseeded, end removed & chopped coarsely.
- 2 sticks of celery, diced.
- 1/2 tsp each of – ground ginger, ground cinnamon, ground cumin, ground turmeric.
- 1 tsp ground coriander.
- 800g cooked chickpeas (2 x 400g tinned & drained).
- 400g tin of diced tomatoes.
- 1 cup chopped parsley.
- tsp sea salt (himalayan if possible).
- 250g chicken or vegetable liquid stock (or 250g water with 1 tbsp Fast&Easy vegetable stock paste).
- Place the red pepper & celery in the TM bowl and chop 2 Sec/Speed 5. Put aside.
- Place onions into the TM bowl and chop 3 Sec/Speed 5.
- Add oil, celery, red pepper and spices. Sauté 5 mins/Varoma temp/Reverse/Speed 1.
- Add the remaining ingredients and cook for 15 mins/100 temp/Reverse/Speed Spoon.
- Transfer to a thermoserver if you have one and allow to sit for 10-15 mins.
This is very happy alongside rice or couscous and a dollop of greek yoghurt.
I came across this recipe from a great blog called The Nutrition Guru and the Chef and happened to have enough of all the ingredients in the cupboard to give it a go and I’m so glad I did. This will become a new staple ‘treat’ in our house. I say ‘treat’ because my boys love cake but they also don’t do well on loads of sugar so I’m always trying to find alternatives that are good for them but also have that element of ‘treat’ factor! This is definitely it. I also expect that this will become my new school bake sale favourite as well!
- 230g of almonds
- 60g grated coconut, desiccated coconut, or coconut flakes
- 200g sweet potato (skin included) cut into 2cm pieces
- 4 eggs
- 40g olive oil
- 90g honey or maple syrup
- 2 tsp baking powder (choose GF if coeliac or highly sensitive to gluten)
- 1 tbsp apple cider vinegar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- Loaf Tin
- Thermomix Butterfly Whisk
- Preheat over to 180 degrees, grease and line a loaf tin.
- Add the almonds to the TM bowl and chop for 10 Sec/Speed 10. Set aside for later. This will become the flour for the bread.
- Add the sweet potato to the TM bowl and chop for 15 Sec/Speed 6. Set aside for later.
- Add the eggs into the TM bowl and then insert the butterfly whisk. Whisk for 10 Sec/Speed 3.
- Remove the butterfly whisk and add all the remaining ingredients to the TM Bowl and mix 45 Sec/Reverse/Speed 5-6.
- Scrap down the sides and mix for a further 5 seconds.
- Pour mixture into the greased and lined loaf tin. Optional – you may wish to sprinkle with crushed nuts or seeds such as pumpkin or sesame to decorate.
- Bake for 30-40 mins, until brown and a skewer inserted into the middle comes out clean.
- Remove from the oven and leave in the tin to cool.
This would be great for mini muffins or regular muffins as a great snack size for lunch boxes – just reduce the cooking time.
I had been wanting to convert this recipe to work for my Thermie for ages and I don’t know why it took me so long because it cut down the prep time by at least half, not to mention the amount of washing up that was reduced! My friends all love these little gems and make a great treat for a special occasion (they aren’t so friendly on the hips but AMAZING on the taste buds!)
- 70g unsalted butter, softened
- 170g plain flour
- 250g caster sugar
- 50g cocoa powder (sifted)
- 1tbsp baking powder
- 1/2 tsp salt
- 210g whole milk
- 2 large eggs
- 500g icing sugar (sifted)
- 160g unsalted butter, softened
- 60g coconut milk
- 1-2 coconut chocolate bars (such as Bounty)
- 60g desiccated coconut
- One or two 12 hole deep muffin tins
- Preheat the oven to 170 degrees and line the muffin tins with paper muffin cases to make the number you require.
- First make the cupcake mixture. Add butter, flour, sugar, cocoa powder, baking powder and salt to the TM bowl. Mix for 10 Secs/Speed 5.
- Spatula down the sides.
- In a separate jug, mix together the milk and eggs by hand.
- Add the whisk to the TM bowl and add half the milk and egg mixture over 5 Secs/Speed 2.
- Add the remaining milk/egg mixture over 30 Secs/Speed 4.
- Spoon the batter into the prepared paper cases, filling them two-thirds full. Using an ice-cream scoop can make this process easier and will result in even cupcakes.
- Bake for 20-25 minutes or until the sponge bounces back when lightly touched.
- Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
- While your cupcakes are baking, wash and completely dry to your TM bowl.
- Once your cupcakes have completely cooled, make the frosting.
- Weigh the icing sugar and then set aside.
- Gradually mix the icing sugar and butter together at Speed 3 until you have a crumbly consistency.
- Add the coconut milk at Speed 3 and then increase to Speed 6 for 20-30 Secs until the frosting is light and fluffy.
- Cut the coconut bars into pieces, one per cupcake. Once the cupcakes are cool, spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, make a swirl on top if you wish. Coat each cupcake in desiccated coconut and top with a piece of coconut chocolate.