7 Days 7 Breads Challenge by the Thermomix Baking Blogger

Challenge accepted – Day 1:  Bloomer Loaf & Rolls, plus we started a sourdough starter 🙂

Day 2: Spelt Loaf

Day 3: Gluten Free Seed Loaf

Day 4: Focaccia

Yum this is the best focaccia I’ve ever made!!

 Day 5: Gluten Free Pumpernickel


Day 6: No Knead Loaf


Day 7: Sourdough Rye (I ate a lot before I could take the photo :-))


We made & fed a sourdough starter all the way through the challenge my starters name is bubbles 🙂


Entertaining with Dani Valent

Words can not express how excited I was to get my advanced signed copy of this awesome cookbook!! I have been lucky enough to do a bit of recipe testing for this cookbook & was invited for a week of the photoshoot – along with a couple of other cooks I got to cook some of the dishes that were photographed for the shoot. We all had a Thermomix each to use. It was so amazing to watch the pros work their magic with the styling & photography, I learnt so much & had so much fun too. I am so grateful for the experience.

There are so many amazing chapters & delicious recipes to share with you, here are a few pictures of the recipes I have made already & I will continue to update them. By the way don’t forget to check out the official Entertaining with Dani Valent site & register your progressive dinner in Feb to win great prizes.

The day after I got the book in the post – so exciting!!


Bloody Maria


Kale, Chia, Pear & Orange Smoothie


Wholemeal Crumpets


Green Fig & Lime Marmalade


Rhubarb & Blackberry Breakfast Tart


Spiced Carrot Porridge


Bacon and Cinnamon Scrolls with Salted Maple Glaze


Smoked Salmon Muffins with Steamed Eggs & Herbed Relish




Sunny Gazpacho


Tuna Empanadas made by my Mum


Tuna Empanadas


Chorizo & Prawn al la Sidra


Herb-Salted Chicken and Chickpea Casserole


Peas & Jamón


Steamed Orange Pudding with Almond Milk Ice Cream


Masterstock Chicken


Daikon Salad (recipe with Masterstock Chicken)


Prawn Wontons


Steamed Fish Black Beans & Rice (I had to use trevally instead of snapper)


Char Siu Bao – Steamed Pork Buns


Sichuan Pepper and Chilli Salt Squid


Chinese greens with XO Sauce


Fortune Cookies


Fortune Cookies



Cherry Margarita


Rhubarb & Vanilla Rhumba


Pear Mulled Wine


Romesco Dip


Rice Crackers


Spiced Nut Clusters


Mushroom Cappuccino (Mushroom Soup)


Sweet Potato Blini with Cumin & Sesame Crème Fraîche


Lamb Kibbeh


Black & White Chocolate Tatufo



Mimosa Float


Pea & Lettuce Soup


Steamed Asparagus with Caper Crumb


Champagne poached Chicken Terrine (Rustic Serving)


Champagne poached Chicken Terrine (Posh Serving)


Ruby Kingfish with Citrus Yoghurt Dressing


Spinach Salad with Crunchy Quinoa & Green Goddess Dressing


Apple, Pear & Bay Leaf Cake & yes it’s gluten free!



Shichimi Togarashi Oysters


Pumpkin & Blue Cheese Arancini


Almond Thins


Inside Out Chicken Parmigiana (I used sweet potato instead of potato)


Sweet Potato & Grain Salad


Peanut Butter Parfait, Chocolate Bark & Raspberries


Mandarin Crème Brûlée (I couldn’t find my blow torch lol!)


Pappadums with Mint & Coriander Chutney


Apple & Cucumber Relish


Tandoori Chicken


A variation is the Tandoori Cauliflower


Goan Fish & Tamarind Curry with Coconut Rice


Palak Paneer


Kashmiri Garlic Naan


Pilaf with Fragrant Tarka


Shirkhand (flavoured hung yoghurt)



Pineapple Rum Cocktail


Vegetable Pots


Cheese Puffs with Honeyed Goats Cheese


Confit Salmon, Parmesan Gnocchi with Creamed Cauliflower.


Mango Truffles, Strawberry Spheres & White Chocolate


Chocolate Volcanos


Gin & Cucumber Cooler


Gin & Cucumber Cooler (So refreshing)


Guacamole with Mango (Yes I love it!)


Smoky Chicken Thighs


Chilorio Shredded Pork with Lime-Pickled Onions


Chilorio Shredded Pork with Lime-Pickled Onions ( & I also had it with pork crackling too YUM!)


Flour Tortillas


Red Rice


Steamed Corn with Chipotle Mayo & Coriander Salsa


Family Beans





Spiced Apple Liqueur


Prawns, Wasabi Panna Cotta with Lime Sauce (I didn’t have any yuzu for the sauce)

Hearts Entwined Loaf


Parmesan-Crusted Lamb Cutlets, Creamed Spinach & Smashed Spuds


Chocolate Love Cake with Turkish Delight Jelly (I made my jelly into hearts & I only had pink food colour instead of red)


Chocolate Love Cake made for a team members birthday 🙂


Zesty Avocado with Crab


Asparagus Tart with Sour Cream Pastry


Prawn Salad with Horseradish Cream (a couple of changes to ingredients to what I had available)


Turkey Buffe & Herby Quinoa Stuffing


Spicy Peach & Mango Chutney


Celebration Saffron & Sage Bread with Ginger Butter


Pavlova Towers



Blackberry Vinegar Chocolate Truffles


Baba Ghanoush


Roasted Carrot Hummus




Yoghurt Soup Cups




Grain Salad Lettuce Cups


Vadouvan Spiced Mini Rolls



Tomato Soup with Ham & Cheese Wands


Sticky Chicken Drumettes


Slow Roasted Lamb Shoulder & Fennel with Agrodolce


Cobb Salad


Chocolate Ripple Cheesecake Towers


Lychee & Mango Icy Poles

Spinach & Cheese Grissini


Spinach & Cheese Grissini
INSPIRED IDEAS: For Chef Ellie Emmett’s plain grissini from her The Real food for Kids Cookbook, skip the spinach,cheese & sesame steps & use all the dough & cut into strips. (Ellie often makes half the dough into grissini & the other half for a pizza base.) Try Dani Valent’s variations from In the Mix 1- Grissini with apricot & cardamon paste – a Caroline Velik recipe. Or search for Dani Valent on the Thermomix recipe community to find her Semi-dried Tomato Grissini with Rosemary.
  • 500g bakers or plain flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp bread improver (optional) 1 tsp yeast
  • 1 tsp olive oil
  • 300g lukewarm water
  1. Place, yeast, flour, bread improver, salt, olive oil and water in the TM bowl. Mix for 6 sec/speed 6, then for 2 min/ interval setting (dough kneading)
  2. Turn onto a Thermomat and wrap, or tip into a greased bowl and cover with a damp tea towel or cling wrap.
  3. Leave for an hour or so, until dough has doubled in size.
  4. Preheat oven to 190 degrees, fan forced. Grease or line a large baking tray.
  5. Divide the dough in half.
  6. Chop 50g baby spinach leaves add half the dough & knead again for about 1 min/interval setting or until all incorporated.
  7. Remove from bowl then chop 60 grams of parmesan cheese 5 sec/ speed 10.
  8. On the Thermomat or a floured board, sprinkle sesame seeds (optional), press or roll the green dough into a rectangle around 40 x 30 cm.
  9. Spread the cheese over the dough, spray with some oil to help it stick to the next layer.
  10. Roll out the whole piece of white dough to the same size & place on top of the cheese & the green dough pressing gently.
  11. Sprinkle with black sesame seeds (optional).
  12. For shorter dipping sticks cut the joined dough through the middle with your spatula making 2 long rectangles 40cm by 15cm approx.
  13. Then thinly slice through 1cm wide slices twisting & stretching each one place on a tray lined with baking paper.
  14. Bake at 200 degrees for 15 mins or until golden & crisp.
  15. Allow to cool & store in an airtight container.




Christmas Planning & Recipe Ideas Countdown


It’s almost here – again! How on earth did that happen?

So obviously you are wanting to plan for food for the big day & any celebrations with family & friends leading up to Christmas 🙂 So I bring to you some inspiration & ideas to get you through this crazy busy time 😉

The Festive Flavours Cookbook & Chip is really great with some really good ideas for making your own gifts too like flavoured salts or spice rubs or flavoured sugars.


The Festive Flavours Cookbook is one of 4 books currently available to purchase in a book bundle saving you money. There are also lots of other great gifts available from the Thermomix online shop.

One of my favourite recipes from the Festive Flavour Book is  the Pork & Chicken Terrine & I am definitely making that again – it was really delicious, it has cranberries & pistachios in it too.Terrine

Our family love my Thermie green avocado dip & this year I will be making the warm roasted cauliflower hummus from Dani Valent Cooking – speaking of which, wouldn’t a subscription to this site be a great gift for Christmas – there are already over 40 recipe videos available (index here) with a new one added each week, Dani Valent also has a Christmas ebook available to purchase for $15 or it’s free to her subscribers. See some of her recipes on my post called my addiction to Dani Valent Cooking 🙂 I am almost certain we will be having the Basque Cheesecake on Christmas day too!!

Also don’t forget about the recipe platform now called Cookidoo – what a great way to plan out your dishes for the festive season – if you haven’t signed up yet it is really easy to use with a great shopping list feature too. Here is the link to sign up to Cookidoo & you will get 1 free recipe collection when you sign up.

I am having a fun countdown on my social media pages sharing a different recipe idea each day – I hope you enjoy it & get some great ideas to use for your special day 🙂 Merry Christmas everyone!!

Day 1 recipe is my friend Kelly’s Dutch Spice Speculaas recipe here


Day 2: Strawberry & Rosewater Sorbet for Cocktails or Mocktails

Strawberry & Rosewater Sorbet

Strawberry & Rosewater Sorbet


Day 3 Thermie Green Avocado Dip This is one of the best dips ever – even if I do say so myself, put it on your Christmas & or entertaining menu this season or maybe just put it in your mouth!! Your taste buds will thank you 😉

The Best Avocado Dip

The Best Avocado Dip

Day 4: I introduce to you the “Cheesecake” You can put as many or as little layers as you like of your favourite cheeses & I have included a layer of my favourite fruitcake to eat with cheddar cheese. You have to trust me on this it is seriously good – I also made some apple paste to go on my “cheese cake” because I’m all out of my homemade quince paste. I was also toying with the idea of making rounds of homemade crackers to put in between the cake layers so when you dismantle the “cheesecake” you could break the big cracker into a few pieces to serve with the cheese too.



Day 5 inspiration is Smolt’s Lemon Curd  You can give it as gifts or serve it on or with your christmas desserts – Like pavlova with fresh berries!!


Day 6: Black Forest Trifle is another family favourite YUM!!

Black Forrest Trifle

Black Forrest Trifle

Day 7: Southern Stars White Christmas Custard – Coconut, White Chocolate, Frangelico & Vanilla Bean – our Thermomix team created this recipe for a custard challenge last Christmas & it is very delicious 🙂

Vanilla Custard

Day 8: My Fruit Mince Surprise – it’s got rhubarb in it!! YUM! You can do so much with this delicious stuff – Add some fruit mince to some cream cheese and serve with fruit for Christmas sweet dip, stir through your ice cream mixture or serve with vanilla or brandy custard. Use fruit mince with thick custard or whipped cream as a profiterole filling, or use in fruit mince pies, pull apart bread or spread onto rectangles of puff pastry or brioche dough and make scrolls.


Fruit Mince Surprise
Recipe type: Christmas
Prep time: 
Cook time: 
Total time: 
Use Fruit Mince in profiteroles mixed with cream or thick custard, fruit mince pies, pull apart bread or spread onto rectangles of puff pastry or brioche dough and make scrolls. Add some Fruit Mince to cream cheese and serve with fruit for Christmas sweet dip. Stir through your ice cream mixture or serve with vanilla or brandy custard.
  • 1 orange zest
  • 500 g apples peeled, cored and quartered
  • 200g chopped rhubarb
  • 100 g dates dried
  • 80 g craisins
  • 100 g currants
  • 15 g fresh ginger piece chopped/ minced
  • 60 g flaked almonds
  • Juice 2 oranges
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cardamon
  • 2 fresh bay leaves
  • 1 tablespoon Cointreau or Brandy (optional)
  1. Place orange zest, dates and fresh ginger into mixing bowl and mince for 20
  2. sec/speed 9.
  3. Add apples and chop 4-6 sec/speed 6.
  4. Add remaining ingredients except brandy and cook for 35 min/Varoma/
  5. /speed 1. Cool slightly,remove the bay leaves & stir in cointreau or brandy, set aside
  6. until ready to use.


Christmas Profiterole

Christmas Profiterole – serving suggestion for my Special Fruit Mince


Day 9: Ellie’s Turducken. Yes it’s a chicken in a duck in a turkey!!


Day 10: Spiced Cherry Brioche from the Festive Flavours Cookbook – you can put any of your favourite fillings in 🙂 spiced-cherry-brioche-3

Day 11: Sarah’s Cheese Biscuits make up a few batches of this & store in the freezer in log ready to slice & bake when unexpected guests arrived or an attack of the munchies! Perfect with a glass of bubbles!

Sarah's Cheese Biscuits

Sarah’s Cheese Biscuits

Day 12: Mum’s Chicken & Mango Salad – Such a versatile salad great to use up left over steamed chicken breast (after steaming a whole chook) or poaching chicken breasts in the Thermomix. You can use any nuts you like either cashews, macadamia or pistachios. Finely chopped celery for the crunch & fresh element, 1 mango sliced, sliced spring onions. Avocado is delicious in it too. I used cucumber because I had some in the fridge & added fresh parsley & mint leaves. Mum dressed it with 1/2 homemade mayo & half natural yoghurt 1 tsp of curry powder & 1 tabs of tomato relish. I used a honey & seeded mustard vinaigrette to dress it, my sister likes to use an Asian style dressing with soy sauce, fresh ginger & garlic.


Day 13: 60 Sec Fruitcake from the Devil of Cookbook – there are lots of other great Christmas recipes in this cookbook – Toblerone cheesecake,  raspberry & white chocolate cheese cake just to name a few 🙂


Day 14: Nicole’s Festive Nougat – My friend Nicole makes these very year to give as gifts to friends.


Day 15 : Spinach & Cheese Grissini


Day 16: Flavoured butters can jazz anything up in a hurry & you can store them in the freezer. Dani Valent has some great butter flavour ideas & video of her making butter in the Thermomix. My friends at a girl, a guy furkids & food have a fabulous butter recipe then add any flavour you like – last year I made turkey skin butter as a variant to Dani Valent’s In the Mix cookbook Chicken Skin Butter recipe.


Day 17: Festive Cauliflower Salad is so easy & delicious 🙂


Day 18: Herb & Garlic Dip can be made into a great canape’ spread on sliced of french stick or sliced veggies with some smoked salmon YUM!!

Day 19: The good old Aussie Pav, you can make in all shapes & sizes with any choice of topping from fruits nuts & sauces, the possibilities are endless. Try the wreath recipe or pavlova stack.

Day 20: Shortbread Stars – recipe from my friend Erica.

Day 21: Gingerbread or Gingerbread House – I use the recipe from the Festive Flavours Cookbook.

Gingerbread house made by my customer Natalie & her 3 year old daughter.


Day 22: Beetroot Cured Salmon – there is a recipe in the Festive Flavours cookbook but I used the Jamie Oliver one from his new Christmas Cookbook & made the curing mixture with the Thermomix. I have served it here on Blinis – however it is so versatile you could serve it on cucumber rounds or rounds of baguettes – serve on top of a green salad to make it into a dish.


Day 23: Double Chocolate Pretzel Cookies from In the Mix 2 & Dani Valent Cooking – Santa will love them too!

Day 24: Basque Cheesecake from Dani Valent Cooking


Green Eggs & Ham Fritatta


Yes the name of this recipe is a link to one of my favourite childhood books by Dr Suess. After eating this fritatta I’m sure you would say you like to eat green eggs & ham (or bacon) anywhere. This is a recipe that is just in my brain & you can use any vegetables or any cheese, perfect for breakfast, lunch or dinner, great for lunch boxes too – See my live face book video of me making the dish here. I’d love to know any of your variations, I sometimes make a fritata with smoked salmon as well .


Green Eggs & Ham Fritatta
Prep time: 
Cook time: 
Total time: 
Serves: 9 serves
Very easy to vary with different veggies 🙂
  • 1 large sweet potato roughly cubed (no need to peel)
  • 4 rashers of bacon
  • 1 red onion sliced
  • 5 sprigs fresh parsley
  • 2 cloves garlic
  • 100g spinach or silver beet leaves
  • 8 eggs
  • 250g cream or greek yoghurt
  • salt & pepper to taste
  • 200g feta cheese
  1. Turn the oven on to 180 degrees & in your baking dish roast your sweet potato, onion & bacon rashers, you don't want to over cook the bacon & the sweet potato should be just cooked through.
  2. Place garlic & parsley into the TM bowl & chop for 2 secs speed 7. Add the spinach & chop roughly for 3 secs speed 5.5 - you may need to use your spatula to help push all the leaves into the blades.
  3. Add the eggs, cream & salt & pepper & mix for 5 secs speed 4. Spread the mixture over the roasted sweet potato & bacon. Crumble over the feta cheese & return to the oven to bake for approx 20 mins or until golden.