Sarah’s Thermomix Cheese Biscuits

These are perfect to have in the fridge or freezer ready to slice & bake when unexpected guests arrive – like this New Years Eve!!




Sarah's Cheese Biscuits
Or Biscuite' Fromage Perfect for unexpected guests Great to serve with drinks & nibbles
  • 125g cheddar cheese cubed
  • 60g parmesan cheese cubed
  • 250g plain flour
  • 2 tbs self raising flour
  • ¼ tsp cayenne pepper
  • 125g cold butter cubed
  • 1 tbs lemon juice
  • black sesame seeds (optional)
  1. Place both cheeses into the TM bowl & chop for 5 secs on speed 9.
  2. Add the flours, cayenne pepper & butter & chop for another 5 secs speed 9.
  3. Add lemon juice & mix for another 10 secs speed 4.
  4. Roll into a long log shape approx 38cm long & wrap with glad wrap - place in the fridge for at least 3 hrs (or in the freezer if using in further down the track.)
  5. Heat the oven to 180 degrees. Slice off rounds about 5mm thick & place onto baking paper (sprinkle seeds on top if using), bake for 15 mins or until lightly brown.


Charlie’s Paneer Curry


Arwen’s Thermo Pics | Hobart Thermomix Consultant | Paneer Curry

Paneer & Vegetable Curry
Recipe type: Curry
Cuisine: Indian
  • 2 litres milk
  • 3 tbs apple cider vinegar
  • ½ tsp chilli powder (or 1 fresh chilli)
  • 1 tbs cumin seeds
  • 1 tbs coriander seeds
  • 1 ts ground ginger (or fresh ginger)
  • ½ tsp turmeric (or fresh turmeric)
  • 3 cardamon pods
  • ½ cinnamon quill
  • 6 whole black peppercorns
  • 1 tbs flour
  • 2 garlic cloves
  • 1 onion cut in half
  • 20g olive oil
  • 400g canned tomatoes
  • 40g pitted dates (optional)
  • 1 tbs of TMX veggie stock paste
  • 400g sweet potato cut into 3cm cubes
  • 500g mix of other green vegetables in season - zucchini, beans, peas, broccoli or cauliflower.
  • Salt & pepper to taste
  • 3 tbs fresh coriander chopped to garnish
  • 2 tbs fresh mint leaves chopped to garnish
  1. Heat milk for 20 mins/90 degrees/speed 2.
  2. Add the vinegar & stir for 1 min/speed 2.
  3. Place a nut milk bag into the simmering basket into a clean sink or container and pour in the contents of the TM bowl to drain the curds from the whey.
  4. Rinse the ball off whey in the nut milk bag under some fresh water.
  5. Place this ball still in the bag & simmering basket into a container into the fridge with a weight on top to allow all the excess liquid to drain out. making sure the drained liquid will not be in contact with the whey. It is best to do this over night or for a few hours.
  6. You can then cut your paneer into pieces ready to use in the curry recipe.
  7. Place all the dry spices & plain flour into the bowl & dry roast 3 mins/Varoma/speed 1.
  8. Allow to cool for about 5mins & then mill for 1 min/speed 9.
  9. Add garlic, onion (& any optional fresh spices) chop for 3 secs/speed 7.
  10. Add oil & saute' 3 mins/Varoma/speed 1.
  11. Add tomatoes, dates, sweet potato, salt & pepper (& cauliflower if using) cook for 3 mins/100 degrees/reverse/soft speed.
  12. Add remaining veggies & cook for 15 mins/100 degrees/soft speed.
  13. Gently fold in the paneer & garnish with fresh coriander & mint.
  14. Serve with steamed rice, freshly made rotis & apricot chutney.


Thermomix Pesto & Cheese Scrolls

We made this recipe at the Taste Theatre to show making fresh pesto to use in a chickpea & cheese scroll recipe – featuring Tasmanian cheeses.

Arwen’s Thermo Pics | Hobart Thermomix Consultant | Pesto Scrolls

Pumpkin, Pesto, Chickpea & Cheese Scrolls
Recipe type: Baking
  • 150 g parmesan cheese, cubed
  • 1 large garlic clove
  • 1 bunch fresh basil
  • 100 g extra virgin olive oil
  • 60 g pine nuts, you may like to lightly toast before hand
  • Salt & pepper, to taste
  • 100 grams chickpea four (you can make your own in the TM)
  • 100 grams butternut pumpkin, roughly chopped
  • 400 grams bakers’ flour
  • 20 grams extra virgin olive oil
  • 1 tsp salt
  • 220 grams lukewarm water
  • 20 grams pepita (pumpkin) seeds
  • 1 yeast sachet, (about 7g)
  • 100g feta cheese
  • 100g cheddar cheese cubed
  1. Make the pesto first by putting parmesan cheese into TM bowl & process 5 secs on speed 10.
  2. Set aside & weigh 50g of parmesan cheese back into the TM bowl.
  3. Add garlic, basil, 100g olive oil, pine nuts, salt & pepper & chop for 10 secs speed 10.
  4. Scrape pesto out of the bowl & place into a container.
  5. Without cleaning the bowl, add the pumpkin & chop for 5 secs speed 7.
  6. Add the chickpea flour, warm water, yeast, bakers flour, salt, pepita seeds, 20g olive oil & mix for 5 secs speed 6.
  7. Set time for 1.5 mins on interval setting to knead the dough - you may need to add extra flour if your mix is too sticky.
  8. Remove the dough & allow to rest for about ½ hour.
  9. Without cleaning the bowl, put the cheddar & fetta cheese into the bowl & chop for 3 secs speed 5.
  10. Place the dough onto a work surface sprinkled with flour & roll out into a large rectangle.
  11. Spread some of the pesto onto the dough, sprinkle with the 3 cheeses.
  12. Then roll into a long scroll shape & cut into 12 scrolls.
  13. Place onto tray lined with baking paper allow to prove for ½ hour & bake for 20 - 25 mins at 200 degrees or until brown.


Charlie’s Roti Recipe

We are making rotis to serve with fresh paneer as part of a vegetarian curry & served with apricot chutney.



Cuisine: Indian
  • 320 g flour
  • 20 g oil (grape seed)
  • ¼ tsp salt (to taste)
  • 250 g boiling Water
  1. Place all ingredients into TM bowl in the order listed.
  2. Knead for 2 minutes on interval setting, dough will look a little like playdough.
  3. Place mixture onto lightly floured surface and hand knead and break into 12-14 small balls of dough.
  4. Using lots of flour roll each roti very thinly into circles and then dry fry in a crepe pan. Once one side is brown turn over and fry the other side.
  5. Pile up cooked rotis on a plate until ready to serve.
  6. This recipe can be doubled for crowds and rotis freeze really well and make a great substitute for wraps.


Watch Charlie’s YouTube clip here