Dukkah with a little spice

For all of my customers and their friends who have come to my recent Thermomix demos – thanks for giving this Dukkah a try!  I’ve been sprinkling it on the Hommus Dip; and have received rave reviews!  So here’s the recipe for you all to go and make your own now🙂


150g white sesame seeds

150g black sesame seeds

100g hazelnuts

100g almonds

100g coriander seeds

60g cumin seeds

10g sweet paprika

10g dried ginger

10g nutmeg

10g salt

6 cloves

6 cardamom pods

5g nutmeg

5g dried chilli flakes

5g black peppercorns


1. Place all ingredients other than salt & pepper into the TM Bowl & roast 12 minutes, 110 degrees (TM5) or Varoma (TM31); speed 1.

2. Remove lid and allow to cool to 50 degrees (or less).

3. Add salt & pepper.  Lock on the lid and turbo for 5-6 pulses, to form a coarse powder.

4. Pour into sterilised jar; or airtight container and keep in the fridge.

Dukkah is great sprinkled on dips or on poached or fried eggs.  Also enjoyable on salads.  This one packs a little punch with the chilli flakes – you can modify to taste.  Recipe can be halved if you don’t require so much. It makes a great gift!!


Christmas Honey Leg Ham Glaze

Who doesn’t love a honey glazed ham at Christmas time?  Here’s a quick and easy glaze recipe that will result in a succulent ham with crispy honey glaze.  Mouth wateringly good.  The recipe is enough for up to an 8kg leg of ham.

Honey Leg Ham Glaze Ingredients:

  • 60g runny honey
  • 50g orange marmalade
  • 120g Dijon mustard
  • 50g brown sugar
  • 25g apple cider vinegar
  • 1 fresh red chilli, halved
  • 2 bay leaves
  • 1 tsp ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 tsp ground coriander seeds
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • a pinch of black peppercorns
  • 1 sprig of fresh rosemary
  • 2 sprigs of fresh thyme


  1. Weigh / place all ingredients into the Thermomix bowl.
  2. Heat for 6 minutes, 80 degrees, speed 1.
  3. Remove from TMX jug (pour into a bowl); and discard the chilli and bay leaves.
  4. Allow to rest for 5 minutes; before glazing the ham.  This way it will thicken nicely before using.

Remove the outer rind of the leg of ham, and set aside (I use the rind to wrap the ham in the to keep it fresh in the ham bag after Christmas.

Score the leg of ham into large (3cm X 3cm) diamonds, about 1/2cm deep.  Stud each diamond with a clove before glazing.

Bake in a moderate oven for 1 -1.5 hours, glazing every 15 minutes until golden and crisp.  The time will depend on the size of the ham and your oven – keep a close eye on it as it can get golden quickly!

The new Thermomix 5 is here!

There was much excitement over the weekend as we had our national Thermomix Roadshow; at which the new model Thermomix 5 was released.

The new model was a globally closely guarded secret, with most “tech savvy” consultants finding out only hours before the launch (due to launches overseas the evening before). To many on the day it was a big surprise!

The best news was that as a consultant we get to ‘earn’ a Thermomix 5, and many (including myself) managed to pick one up in the wee hours of Fathers Day morning!

The verdict – I love it!!

Thermomix is renowned for its “way of cooking”; and the new Thermomix 5 doesn’t disappoint. With the same functions as the previous (TM31) model; the key stand outs for me are summarised below:

– 2.2L Thermomix bowl

– 3.3L Varoma

– Scales that weigh in 5g increments to 3kg; with a maximum weight of 6kg

– You can use the scales whilst the blades are in motion (think weighing oil for mayonnaise whist the butterfly/whisk is spinning & emulsifying)

– Automated cooking – the TM5 sets the time/temp/speed for a few key recipes such as rice (by absorption); custard (with quantity and options of runny, standard or thick to suit your preference); and automated yoghurt which is “pot set” in the TM bowl with the temperature maintained for perfect yoghurt in approx 8 hours!!

– Guided Cooking – a ‘recipe chip’ attaches magnetically to the side of the Thermomix and guides you through your recipe of choice. All 180+ recipes in the Basic Cookbook are included with the chip that comes with the TM5; with the promise of new chips (to match books) in the future

– Manual Cooking – so that you can make your own recipes / conversions or follow the recipes for any other TM cookbooks; or tweak the process for the Guided Recipes to suit your tastes

– Temperature goes up to a maximum of 120 degrees now; allowing for caramelising for some foods/recipes

– Temperature can be increased in 5 degree increments to suit your requirements

– Ergonomic design including handle and multi-function dial

– Touch screen display

These are just a few of the features that stood out to me during the first 24 hours that I’ve owned it!! Check out the clip here

If you’d like to see it in action host a demo! Contact your consultant or Thermomix can put you in touch with one close to you. Cooking Classes are being confirmed for October.

The introductory price is $1989; until the 31st October; 2014. The RRP after that will be released on 1st November…

And the good news is that if you can see Thermomix as a great business to be involved with you can have the opportunity to earn yourself a new TM5 just like I did!! Ask me how!


Vanilla Snap Biscuits

A good friend of mine wanted a biscuit recipe that she could use to entertain her kids with – you know – get them to roll out the dough and use their cookie cutters to make shapes with for baking…
She kindly sent me a recipe; and I’ve had a few plays with the portions (it was a huge quantity previously); and converted to the Thermomix. Here goes:

200g sugar
180g butter
1 1/2 tsp Vanilla extract
1 egg
1 egg yolk
300g plain flour

1. Preheat oven to 180 degrees Celsius.
2. Weigh sugar into Thermomix bowl, process 6 seconds: speed 9.
3. Add butter, vanilla, egg & egg yolk to Thermomix bowl.
4. Process 15 seconds, speed 4. Stop and scrape down sides of the bowl. Process again for 10 seconds, speed 4.
5. Weigh flour into bowl. Process 30 seconds, speed 5. Scrape down bowl and process again.
6. Tip onto a sheet of plastic wrap, press together and wrap tightly.
7. Rest in the refrigerator for 30 minutes.
8. Roll out dough between two sheets of baking paper, until 5mm (1/4 inch) thick.
9. Cut dough into shapes using cookie cutters.
10. Place onto lined baking trays & bake in pre-heated oven for 10-12 minutes, or until just golden.


Ras el Hanout

I had the pleasure of trying this spice mix at a recent Thermomix training demo that I attended.  That’s the great thing about being a Thermomix Consultant – there’s endless opportunities for training if you need or want it.

Anyway, I had the Ras el Hanout sprinkled over some hommus – it was amazing!  And that got me thinking about my favourite restaurant Maha – so I pulled out the Maha cookbook by Shane Delia – low & behold – Ras El Hanout features in the Maha Kitchen basic recipe section!  Not only that, but it’s used on the slow cooked lamb shoulder – perfect for my Mother’s Day dinner!!

I’ve converted to Thermomix below, however the spices are so light they are better measured by spoons rather than weight…here goes:


1 tablespoon allspice berries

2 tablespoons raw sugar

1 tablespoon flaked sea salt

2 tablespoons sweet paprika

1 tablespoon ground turmeric

2 tablespoons ground coriander

1 tablespoon ground nutmeg

1 tablespoon ground ginger

2 tablespoons ground cinnamon

1 teaspoon fennel seeds

7 cardamom pods

1 tablespoon black peppercorns

1 1/2 teaspoons ground cloves



Place all ingredients in the Thermomix and cook 5 minutes; Varoma temperature; speed 1.5.

Allow to cool to at least 60 degrees.

Mill on Speed 10 for 1 minute.

This makes approximately 125g; and will store in an airtight container for a few weeks.  Enjoy!!

Ras el Hanout

Orange and Poppyseed cake

This might just do the trick for morning tea on Mother’s Day

Chonny's Thermo Delights

Today I made this winner in the Thermomix! And it was delightful for afternoon tea…


240g white sugar
1 whole orange, quartered
300g plain flour
3 tsp baking powder
1 tsp cream of tartar
250g oil
3 eggs
2-3 Tbs poppy seeds

1. Pre-heat oven to 175 degrees Celsius.
2. Lightly grease a baking tin (i used a ring/bundt tin.
3. Weigh sugar into Thermomix bowl and grind speed 10, 5 seconds.
4. Add orange quarters and purée, speed 6, 6 seconds.
5. Add butterfly to the Thermomix. Measure in remaining ingredients.
6. Mix speed 4, 10 seconds.
7. Pour into greased baking tin and bake for 40-45 minutes.
8. Rest for 10 minutes in tin before turning out to cool.
9. Glaze with orange icing.

Orange Glaze
Weigh 125g white sugar into a clean and dry Thermomix bowl. Pulverise for 10 seconds on speed 10.
Turn down…

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Apple Crumble

The Thermomix makes a quick and easy family favourite – Apple Crumble! Here’s my easy recipe:
Apple Crumble

150g almonds
60g rolled oats
40g brown sugar
100g butter

200g apples (I used 9 very small apples; the recipe makes 8 serves, so 6-8 medium/large apples will do)
100g dates, pitted
1tsp cinnamon
1tsp vanilla


  1. Preheat oven to 180 degrees Celsius
  2. Weigh crumble ingredients into the Thermomix bowl.
  3. Pulse on turbo 3-6 times (less than a second each time), to create a rough crumble mixture.  You don’t want the crumble to be too fine.
  4. Set crumble mixture aside, and put TMX bowl back in place (no need to wash it).
  5. Quarter and core the apples (no need to peel), and weigh remaining apple base ingredients into the TMX bowl.
  6. Pulse on Turbo 3-4 times, again for less than a second each time.
  7. Split apple base mixture evenly between 8 ramekins.
  8. Top with the crumble mixture.
  9. Bake in a moderate oven for 30 minutes, or until golden.

Serve with vanilla custard or a scoop of icecream.

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