Bolognaise Sauce


I love a good Spaghetti Bolognaise & it’s one of my kid’s favourite meals!  I find it such a great sauce to have on hand in my freezer, as a go to meal when I don’t have time to cook.   I’d never thought of adding this to my blog, until I realised that I’m often asked by my customers what bolognaise recipe I follow.  The best thing is, this sauce is made from scratch – no additives or preservatives.  You can also add any vegetables you like in step 1 & if your kids are expert veggie spotters, puree the veggies by increasing the blade speed to speed 7 (in step 1).

This was a Thermomix recipe that I’ve tweaked along the way, adding a few things here & there.  I’m now really happy with the recipe & it’s just how I like it.  It’s not a really thick sauce, as I prefer the sauce to coat all the pasta.  However, if you wanted to make this thicker for a lasagne, I’d just add some more beef mince or add less tomato puree.  If you like, you can substitute some of the beef mince for pork or veal for more flavour.  Of course, you can also make this sauce by mincing your own meat in your Thermomix, so the consistency is more like a ragu.

1 onion, quartered
1 clove garlic
1-2 carrots
2 sticks celery
80g bacon or pancetta, diced
20g olive oil
500g premium beef mince
50g red wine
1 tbsp vegetable stock paste
410g can tomato puree
60g tomato paste
400g can diced tomatoes
1 tsp mixed dried herbs

1) Place onion, garlic, carrot, celery & bacon in TM bowl. Chop 5 seconds/speed 5. Scrape down sides of the bowl.
2) Add oil, cook 5 mins/120 degrees/speed 1 (MC lid off).
3) Add mince & wine, cook 10 minutes/Varoma temp/reverse/soft speed. You may need to to give the mince a gentle stir with the TM spatula, if there are some pieces of mince stuck together.
4) Add stock, tomato puree, paste, dried herbs & diced tomatoes. Cook 15 minutes/Varoma temp/reverse/soft speed. With MC off, place rice basket on top of lid to prevent splatter.  Season with pepper to taste.



I freeze my sauce in 2 serve portions for the kids.  This recipe made 8 dinners for my girls – one for that night & 7 for the freezer!




Singapore Noodles


This recipe has become a favourite in my house, since Jo Whitton’s cookbook ‘Quirky Cooking’ was released earlier this year.  I’ve also made this at a private cooking class & everyone was impressed at the volume, flavours & just how easy this was to make.  I’ve tweaked Quirky’s recipe a little, so you could actually add more vegetables & protein to this if you choose.  You will just have to have more than one ThermoServer or large dish to combine the ingredients at the end.  If you follow the recipe here though, I’m sure you could feed 5 adults, so it’s a great dish for large families.  There are a few steps though, with short cooking times & then adding of more ingredients, so it’s not a recipe that you can just throw everything in your Thermomix & then dinner is cooked when you come back.  However, in saying that, this dish only takes about 30 minutes to prepare & make.  There is also a vegetarian option for this dish, which is in the notes.   Even better, this is freezer friendly for those nights you don’t feel like cooking!

500g skinless chicken thigh, cut into 2cm pieces
3/4 tsp fine sea salt
1 tsp raw sugar
30g oyster sauce
30g soy sauce or tamari
200g vermicelli noodles
Boiling water (to soak noodles)
300g water
3 garlic cloves
2 inch piece fresh ginger
20g olive or coconut oil
1 tbsp curry powder
1-2 carrots, cut into thin batons
1 red capsicum, cut into thin strips
1 small onion, sliced
150g cabbage or wombok, thinly sliced
1 tbsp chicken stock paste
60g bean sprouts
2 eggs
fresh coriander to garnish (optional)

1) Place chicken, salt, sugar, oyster sauce & tamari/soy sauce into a large bowl & stir to combine. Set aside.
2) Place garlic & ginger in TM bowl, chop 3 seconds/speed 7. Scrape down the sides of the bowl.
3) Add oil & curry powder, cook 3 minutes/Varoma temp/speed 1.
4) Meanwhile, in another large bowl, pour boiling water over vermicelli noodles & set aside.
5) Add reserved chicken with marinade to TM bowl & cook 5 minutes/Varoma/reverse/speed 1.  Scrape down the sides of the bowl.
6) Add carrot, capsicum & onion, cook 3 minutes/Varoma/reverse/speed 1.
7) Add stock paste, cabbage, bean sprouts & water, cook 5 minutes/Varoma/reverse/speed 1. Use TM spatula through the hole in the lid, to gently stir until ingredients are incorporated (won’t need more than 15 seconds stiring).
8) Meanwhile, drain vermicelli noodles & place in a ThermoServer to keep warm. Using a knife or kitchen scissors, cut the noodles 3-4 times, to make them shorter.

9) Break eggs into a small bowl & whisk with a fork. Pour eggs through the hole in the lid & cook for a further 2 minutes/Varoma/reverse/speed 1.
10) Pour this mixture into the ThermoServer, over the noodles. Using tongs, gently stir/fold the ingredients, so all ingredients are evenly incorporated.

11) Garnish with coriander & serve.

Source: Quirky Cooking


This dish makes a lot of food & you may find you need to place everything in 2 ThermoServers or dishes to thoroughly combine in step 10.  I used my oval ThermoServer (2.5 litres) which was perfect!  The oval ThermoServers are hard to come by, but fantastic.  Thermomix consultants have the opportunity to earn an oval ThermoServer in their first few months (on top of your commission), so please contact me if you’d like to know more about becoming a consultant.

For a vegetarian option, substitute chicken for 300g sliced mushrooms & use vegetable stock paste.  Reduce the cooking time in step 5 to 2 minutes.

Sante Biscuits (Choc Chip Cookies)


I was chatting with a girlfriend of mine recently about sweets & baking, when she told me about an amazing recipe for choc chip cookies.  She’d come across them on ‘Rebecca Judd Loves’ website (yes, Juddy’s wife).   I promised my girlfriend I would look up the recipe & make them in my Thermomix.  I’m so glad I did, because not only are these very easy to make, they are AMAZING!  The cookies are lovely & crunchy.  The condensed milk & coconut really make these cookies very moorish!  On her website, Rebecca explained that this recipe is from ‘Edmond’s Cookbook’, which is very well known in New Zealand & are also known as ‘Sante Biscuits’.

125g butter, softened
50g brown sugar
50g sweetened condensed milk
5g vanilla extract
125g plain flour
85g desiccated coconut
1 tsp baking powder
170g choc chips

1) Pre heat oven to 160 degrees C (fan forced).
2) Place butter, sugar, condensed milk & vanilla in TM bowl, mix 20 seconds/speed 4. (If the butter is cold from the fridge, place in TM bowl first & soften for 1 minute/50 degrees/speed 1 – then follow the remainder of step 2).
3) Add flour, coconut, & baking powder. Mix 8 seconds/speed 4. Scrape down sides of bowl & repeat 8 seconds/speed 4.
4) Add choc chips, mix 10 seconds/reverse/speed 2.5
5) Roll into balls & flatten with a fork onto greased or lined baking trays.
6) Bake for 15-20 minutes.


I use an old fashioned ice cream scoop to portion my cookie dough.  This ensures the cookies are all the same size & cook evenly.   Just take care towards the bottom of the TM bowl that you don’t scrape it.  I have 3 different sizes of ice cream scoops that I also use for making cupcakes too.

I never like to waste food, so given I only needed a small amount of condensed milk, I’ve frozen the rest in 50ml portions to make these cookies again.