- 500g desiccated coconut
- 1000g icing sugar
- 160g water
- food colouring, optional choice of colours
- 1 can condensed milk or coconut milk
- Red food colouring
- Black food colouring
- Line a slice tray with baking paper or use a silicone tray.
- Add half of the coconut (250g) and half of the icing sugar (500g) to the bowl. Mix for 10 seconds/reverse/speed 5.
- Scrape down the sides. Add half of the water (80g) and mix again for 10 seconds/reverse/speed 5.
- Spread coconut ice mixture evenly in the tray.
- Repeat steps 2 and 3, this time including your choice of food colouring when adding the water. Scrape down the sides and continue to blend until the colour is mixed through.
- Once the colour is evenly mixed through the coconut ice, add it on top of the white mixture in the tray. Refrigerate the coconut ice and continue to make the edible blood.
- Add condensed milk (1 can), red food colouring (2-3 drops) and black food colour (1 drop).
- Mix for 30 seconds/speed 5.
- Scrape down the sides, adjust colour if needed and mix again until colour is mixed through.
- Cut the coconut slice into pieces and drizzle some edible blood on top. Try pouring the edible blood into a zip lock bag and snip off the end to make a small hole. This will help with the drizzle.
- Use different colours for different occasions such as red or green for Christmas.
- The edible blood can be halved to make a smaller batch. Or use the left overs in other creative ways such as:
- An apple
- Lychee eyeballs with a blueberry eye and sit them in it
- Over biscuits
- On glass cups
- White chocolate dipped strawberries
- Put it through ice cream
- Cake pops
We LOVE the Thermomix Banana Bread on the BCB chip – it’s a good one! However if you are looking for a recipe that is gluten free and dairy free, then we have a delicious recipe for you to try!
Banana Bread is great to have a healthy snack in the fridge that you can grab and eat on the run or pack in the kids lunch boxes. We love this banana bread recipe because it is dairy free and gluten free and super easy to make.
Let us know what you think by leaving a review in our private Facebook group. We’d love to hear from you!
- 100g brown rice
- 100g cashews
- 300g ripe banana
- 1 egg
- 40g oil (coconut or macadamia)
- 45g honey
- 25g desiccated coconut
- 1 tsp cinnamon
- pinch of salt
- ½ tsp bicarb soda
- 5g or 1 tsp baking powder
- 1 tsp vanilla extract
- Preheat oven to 180 degrees, fan forced. Grease and loaf tin with oil spray or line with baking paper.
- Add rice (100g) to the bowl and mill 1 minute/speed 9.
- Add cashews (100g) and mill 10 seconds/speed 9.
- Add all other ingredients: bananas (300g), egg (1), oil (40g), honey (45g), coconut (25g), cinnamon (1tsp), a pinch of salt, bicarb soda (½ tsp), baking powder (1 tsp) and vanilla extract (1 tsp). Mix for 15 seconds/speed 5.
- Scrape down the sides and mix for another 5 seconds/speed 5.
- Pour the mixture into prepared loaf tin and bake in the oven for 45 minutes or until a testing skewer comes out clean.
- Try adding chopped walnuts to the banana bread. Add a handful to the mixture at step 5 and/or sprinkle some nuts on top of the mixture before baking.
Thermomix Pumpkin Soup
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The pumpkin soup recipe in your Thermomix Basic Cookbook and Everyday Cookbook is a great recipe to follow.
However we personally prefer our pumpkin soup to be thicker and sweeter. So we have tweaked the recipe a little bit and shared our variation.
- 1 brown onion, peeled and halved
- 4 garlic cloves, peeled
- 20g olive oil or butter
- 120g carrots peeled and roughly chopped
- 150g sweet potato
- 620g pumpkin, peeled and roughly chopped
- 500g water
- 1 tbs chicken stock paste
- Chop onion (1) and garlic (4) 3 seconds/speed 7.
- Scrape down the sides. Add olive oil (20g) and saute for 2 minutes/100 degrees/speed 1.
- Add carrots (120g), sweet potato (150g) and pumpkin (620g) and chop for 15 seconds/speed 7.
- Scrape down sides, and then add water (500g) and stock paste (1 tbs). Cook for 20 minutes/100 degrees/speed 1.
- Once cooked, blend the soup for 30 seconds. Start on speed 4 and gradually increase to speed 9. Serve the soup immediately or allow it to cool and then freeze for later.
- This recipe is a variation to the Thermomix Pumpkin Soup found in the Basic Cookbook or Everyday Cookbook. We prefer to eat our soup nice and thick and with a sweet taste.
- To make the soup “creamy” add some coconut milk at the end before blending.
- Use vegetable stock paste to make this recipe vegan.
- Use olive oil to make this recipe dairy free.
Thermomix Risotto Recipe With Creamy Bacon
The mushroom risotto recipe in your Thermomix Basic Cookbook and Everyday Cookbook is a great recipe to follow.
Sometimes we prefer to flavour our risotto with different ingredients. We have tweaked the origional recipe a little bit and shared our variation. We hope you like it!
180g or 1 brown onion, peeled and halved
4 garlic cloves, peeled
200g bacon, roughly chopped into pieces
40g butter or coconut oil
40g olive oil or coconut oil
350g arborio rice
1 tablespoon chicken stock paste
400g can coconut cream
grated parmasen cheese, optional
parsley to garnish
Add onion (180g), garlic (4) and chopped bacon (200g) to bowl and chop for 3 seconds/speed 5.
Add butter (40g) and olive oil (40g) to bowl and cook 6 minutes/streaming temperature/reverse/speed 1.
Insert butterfly whisk. Then add arborio rice (350g) and cook 2 minute/steaming temperature/ reverse/speed 1.
Add stock (1 tbsp), coconut cream (400g)and water (400g). Scrape down sides to ensure everything is in the liquid and cook for 13 minutes/100 degrees/reverse/speed 1.5.
Serve with some grated parmesan cheese and garnish with parsley.
This is a variation to the Thermomix Mushroom Risotto recipe found in the Basic Cookbook or Everyday Cookbook.
The Thermomix community is very generous in sharing recipes online. We feel honoured to be a part of this amazing community and greatful that you like our recipes 🙂
However many of us sometimes feel disorganised because we have recipes scattered all over the place. Some of us have screen shots of recipes on our phones, recipes saved on Facebook, some favourites in the Thermomix Recipe Community, others pinned on Pinterest boards, Cookidoo recipes and heaps from our favourite bloggers.
So what’s the solution?
How can you keep all of your recipes in one place?
We personally LOVE the Paprika app! It is the best way to store and organise your Thermomix recipes and non-thermomix recipes all in one place…
How To Use The Paprika App
Here is a video tutorial showing you how to use the app:
Download the Paprika App
The Paprika App is available for download on both itunes and google play.
We would appreciate it if you could download the paprika app using the affiliate links in this blog post. When you purchase the app we will receive a small commission based on your app purchase which helps us to pay for our blog expenses so that we can continue to give you free content:
Thank you for your support!
Do you have the Paprika app on your phone or device?
You may have tried Loukoumades (Greek Honey Puffs) at your local Greek festival or paniyiri.
But did you know that it is also tradition to make loukoumades for babies when they get their first tooth?
Sia’s little girl is 8 months old now and we are still waiting for her first tooth to pop out. It wont be long… she is definitely teething. Her teeth are giving her a lot of grief, the poor darling, and as a result she’s having sleepless nights and chewing on EVERYTHING!
When she gets her first tooth, we will be making this recipe for loukoumades to celebrate 🙂
The recipe honours Thea Tsambika. She has been making loukomades for years at the Brisbane paniyiri as a volunteer. At events like this, when you need to make hundreds or thousands of loukoumades, there is usually a machine to help make the frying a lot faster.
However, if you are just cooking for your family at home, then loukoumades can be fryed in a pot or home fryer.
In this video, Thea Tsambika shows us how to make loukomades the traditional way using just her hands and a spoon.
On the day that we went to cook with Thea Tsambika, she invited all of her friends over to watch us make loukoumades. They wanted to know more about what this “Thermomix” machine could do…
We think about all the hours that these ladies have spent in the kitchen. It is a bit difficult to explain to them, how many hours we save by using our Thermomix.
This is one of the reasons why we want to continue converting our traditional, family recipes .
- 600g self raising flour
- ½ tsp salt
- 15g dry yeast
- 10g vinegar
- 650g water
- 400g sugar
- 600g water
- peel of ½ lemon
- 15g lemon juice
- 1 cinnamon stick
- 2 cloves
- 1 star anise
- 1L canola oil
- Cup of water
- icing sugar
- ground cinnamon
- Add batter ingredients to bowl: self raising flour (600g), salt (½ tsp), yeast (10g) andwater (650g). Mix for 1 minute/37 degrees/speed 4.
- Scrape down sides and mix again 10 seconds/speed 5.
- Pour the batter into a seperate bowl and cover with cling wrap. Put the bowl into a plastic bag to help the dough rise faster. Leave it to rise for about 30 minutes or until it doubles in size.
- While the dough is rising, clean and dry the mixing bowl. Make the syrup with: sugar (400g), water (600g), lemon peel (½), lemon juice (15g), cinnamon stick (1), cloves (2), star anise (1). Boil for 30 minutes/100 degrees/reverse/speed 1. Take off the lid and allow the syrup to cool.
- Heat the oil (aprox 1L) in a pot or fryer. Use hands to portion the dough. Wet the tablespoon in a cup of water before portioning each ball of dough. Fry the dough in hotcooking oil until it turns golden brown. Turn the balls regularly to ensure that they cook on all sides.
- Once the loukoumades are cooked, strain them and then put them into a bowl or on a plate. Coat them in the cold syrup and serve them with icing sugar and/or ground cinnamon dusted on top.
- Try serving loukoumades with crushed walnuts, honey or chocolate sauce or chocolate icing on top.
- For a honey based sauce, try the Baklava syrup featured in the Easter Collection Ebook.
- Par cook the dough balls, allow them to cool and then freeze for later use. When needed, defrost the balls and fry them in oil until they turn golden brown.
- Try using lemonade or sparkling water instead of normal water in the batter to make them crispier. This tip was shared with us from one of our readers. Thanks so muchMargaret Koutzoumis Dunne for your feedback 🙂
The Greeks celebrate life with food…
And when our loved ones pass away we prepare food to celebrate the memory life… and life to us.
Zoi Se Sas, Na Ton Thimaste.
Life to you, may you remember him.
These are the words that we say at a funeral, wake or memorial.
We celebrate his memory. We also celebrate life, for us.
Last week we said good bye to one of our elders. Our hearts are sad to say good bye but we are grateful to have laughter in our hearts of his memory.
After the church service, we feast together with family and friends to share stories and to celebrate his life.
The food that we prepared for the wake included Thea Sylvia’s Tiropita – Cheese Pastries and Yiayia Barbara’s Tiropita Pita – Cheese Pie.
Other food you will sometimes see at a wake include:
- Psomi – Bread
- Tarama – Fish Roe Dip
- Eliopitas – Olive Bread Sticks
- Elies – Olives
- Yiaourti – Greek Yoghurt
- Spanakopita – Spinach Pie
- Halloumi – Cypriot Cheese
All of the recipes that we mentioned in this post are documented in our Mezze cookbook. We feel so honoured and greatful to know that our family recipes can now be used and cherished forever, especially for celebration such as this.
May these recipes and the memories and stories of our family continue to be passed down from generation to generation.
Chrystalla & Sia
The Merry Maker Sister’s Emma and Carla share delicious, healthy recipes on the Get Merry Recipe App. We particularly love the Simple Slow Cooked Beef Stew.
Traditionally this recipe is cooked in a slow cooker for about 8 hours, however we have converted the recipe so that it can be made in a Thermomix in under 25 minutes.
RECIPE: Merry Maker Sister’s Simple Beef Stew
We Converted This Recipe From: The Merry Maker Sister’s Recipe App
- 1 clove garlic, peeled
- 1 onion, peeled and cut in half
- 500g casserole beef, cubed
- 200g button mushrooms, halved
- 200g or 2 white potato peeled and chopped into bite size pieces
- 100g or 2 carrots peeled and chopped into bite size pieces
- 2 bay leaves
- 185g of water or stock or bone broth
- 1 tablespoon of stock paste
- 30g tomato paste – make your own with this recipe
- 2 tsp oregano
- salt and pepper to taste
- 20g oil – optional, use if sautéing the onion
- Chop the garlic (1) and onion (1) for 3 seconds/speed 7.
- Add all other ingredients to bowl and cook for 20 minutes/reverse/100 degrees/slowest speed.
Yes, it’s that simple, easy peasy!
If you have time, add some oil (20g) after chopping the onion and cook 3 minutes/100 degrees/speed 1. Add the beef and cook a further 3 minutes/100 degrees/reverse/slowest speed. This will enhance the flavour, however it’s not necessary and we actually never do it. HAHA!