Ministry of Food cheese scones

Cheese scones

Super cheese scones , recipe converted from Maungawhau School cookbook .

Originally from Ministry of Food cafe in Wellington , published in Cuisine magazine .


  • 150g grated tasty cheese ( 2 cups)
  • 255g flour (2 cups)
  • 2 tsp baking powder
  • 1 tsp sugar
  • 1/2 tsp salt
  • punch cayenne pepper
  • 225 g milk (1 cup)


  1. Preheat oven 220 C.
  2. Blitz cheese in tmx on speed 8-9 for a few seconds until grated , set aside , no need to clean bowl.
  3. Add dry ingredients to tmx except cheese , turbo twice to mix.
  4. Add milk and cheese  and knead on dough mode for 20 seconds
  5. Either shape into rectangle or form into small pieces on tray, bake 15-20 mins.

Life doesn’t get much better than a cup of tea and a freshly baked cheese scone !


Chocolate chip cookies

Chocolate chip cookies

Adapted Chelsea Winters “Incredibly tasty cookies ” from At My Table

Left out the white sugar , only used the brown sugar .


  • 170g rolled oats ( 2cups)
  • 200g butter
  • 1c brown sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 260g flour (3cups)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 300g chocolate chips
  • 1 c chopped nuts of your choice
  1. preheat oven 180c
  2. blitz rolled oats 10s , speed 10, set aside
  3. soften butter first , then blend sugar at speed 10 until find ,  insert butterfly whisk , cream butter and sugar speed 4 until pale in colour .
  4. Add eggs , vanilla , blend speed 4 until fluffy ( around 15-25 seconds )
  5. remove whisk ,add other ingredients and oats and combine reverse speed 2/3.
  6. Roll into tablespoon sized balls , flatten with fork and bake around 20-25 minutes till golden brown  ( recipe states 10-12 mins, but we like crunchy cookies so added more time )

Can be stored and eaten frozen . Great for lunch boxes.

Best ever carrot cake

Carrot cake
Carrot cake

Easy afternoon tea , this recipe from the community has 220  favourable comments and very simple. Took less than a few minutes to whizz up for the oven. Unlike the guided Caribbean carrot cake in the BCB it has fewer ingredients and only one spice . So when time poor is a great alternative to that one  . Halved sugar as some suggested and was sweet enough , iced with lemon icing . Moist and light, will definitely use again. Checked at 60 minutes baking  and was done.

Poor photography , only just managed  to take one photo before the cake was eaten !

Zucchini/ corguette Soup

Zucchini soup
Zucchini soup

Super yummy zucchini soup!

The trouble with having too many new cookbooks is that you forget to go back to your old books and try new recipes . Can’t believe we’ve never made this one . Corguettes are one of our favourite vegetables. This is the zucchini soup from the Basic cookbook , only need four to five zucchini , some vegetable or chicken stock, water  and a tiny bit of cream cheese . Basically a throw all together and cook 15 minutes before blitzing . Everyone loves this soup. Makes for a welcome  change from creamy tomato , pumpkin or mushroom soups recipes which are constantly produced .

Tomato and Lentil Dahl

Lentil dahl
Lentil dahl

The recipe for the tomato and red lentil dahl can be found in the link above but we just used the recipe on the chip from EDC.

We had a lentil dahl in Waiheke last week and because girls liked it , I was inspired to try the tomato and lentil Dahl recipe  It only takes 20 minutes cooking time and tastes healthy and full of flavour from the combination of cumin, mustard seeds, turmeric and chilli. . Miss 10 not madly in love because she doesn’t like coriander but we all like this vegetarian meal for a change . The red lentils are dried red split lentils. Added a bit more boiling water at end to make the dahl a little less dense. Lovely on rice but would be perfect on naan or pita bread.


Rich Chocolate cake

Chocolate cake

Saw this easy recipe with 5 stars and 58 glowing recommendations on the recipe community , link above . It’s fudgy in the middle and slightly crusty on the outside . Perfect dessert with some cream and strawberries . Melt butter chocolate and sugar in tmx 5 mins, add eggs and  flour and ready to cook . Only took 25 mins in our oven at 190c.

And with Whittakers 50% dark chocolate , it’s a winner. Reduced sugar from 180g to 120g. Still sweet enough . Will make again .


A birthday surprise … wow another Thermomix !!!

Homemade KFC chicken
Homemade KFC chicken

This is one of our favourite homemade takeout foods . ( link above ) The best thing is knowing it doesn’t contain artificial flavours like msg. The 11 secret spices are blended in tmx at speed 10 to a fine flour . I used a tray of 6 chicken thighs sliced into small and pieces. Used about half the spice mix for this meal. Saved 1/2 for another meal .  Once the chicken is coated , grilled in the sunbeam contact health grill which means no standing around the pan frying the pieces. Miss 10 stood next to the grill to sneak the chicken as it came off. So tasty !

KFC Coating ingredients

2 tablespoons salt
1.5 tablespoons black peppercorns
1.5 tablespoons dried onion flakes
1 tablespoon dried garlic granules
1 tablespoon dried rosemary
1/2 tablespoon dried basil
1/2 tablespoon paprika
1/2 tablespoon dried oregano
1/2 tablespoon yellow mustard seeds
1 teaspoon dried thyme
1 teaspoon dried tarragon
350 grams plain flour

This last year has been one of those ones where we’ve only just managed to keep things afloat. A huge project was finished  but nothing extra was done, not too much love in the kitchen, no blogging , and a lot was on hold, now it’s finally time to get back to the simple pleasures in life , food family and friends .

A huge dream came true last year and the icing on the cake for me is the surprise 50th birthday gift of ….. oh wow…….another Thermomix. Still can’t quite believe there are now two in our kitchen.  Thankyou Michael and Karen !!! It’s action stations now as we test how much we can do with two thermomixes in our kitchen . We thought one was life changing and couldn’t wait to see what we could do with two.

Such a luxury ! Imagine that … we can double the quantity, we can be twice as productive . So what did we do first … we proved dough in one while the other one cooks a meal . Pasta cooked in one  while sauce is done in the other one .

Steamed chicken , potato fritters

Yesterday , while chicken steamed in the varoma, we grated potato for hash browns in the other . Then mixed  dough for cinnamon scrolls and marmite scrolls next in one . Then processed the chicken to make chicken spread for sandwiches without having to wash the bowl. Yippee, poor husband couldn’t believe how many dishes to wash but we didn’t go hungry that’s for sure ! And the smells from the kitchen were  heavenly.

Chicken spread
Chicken spread

The chicken spread is handful of almonds , Italian parsley , cream cheese , mayonnaise , sour cream , lemon juice , salt and pepper to taste . Blitz the almonds and herbs , set aside then shred cold chicken reverse speed 4. Then combine all ingredients and blitz in tmx reverse speed 4/5. Perfect for picnic lunches in rolls.

Dough for cinnamon scrolls
Dough for cinnamon scrolls

The Annabel Langbein recipe for dough makes two tins of scrolls , so one half of the dough is saved in fridge for the next day …. marmite scrolls . Great for  our summer holiday lunches .

Sticky Buns Adapted for thermomix:- ( dough fills two large cake tins)

  • Add 125g butter and 490g milk to TM bowl. Heat 2.5 minutes, 50C, speed 2. Until butter melted.
  • Add one a sachet of dried yeast and 100g sugar.
  • Heat 2 mins, 37C , speed 1.5. Leave 10 minutes, till yeast appears frothy.
  • Add 846g (6cups) flour, tsp salt. mix 6 sec on speed 5 first then, Knead 3.5 minutes dough mode.
  • Place dough in a large pot, I place pot in warm water for around 1 hour till dough has doubled in size. Halve dough, place one in fridge/freezer for use another day. Follow instructions in recipe link above for rolling out, filling and second prove.
Marmite and cheese scrolls
Marmite and cheese scrolls
Cinnamon scrolls
Cinnamon scrolls
Potato fritters
Hash browns

Nb we added a quarter of an onion to the potato mixture .

OMG We are toooo lucky . It’s still hard to believe .

What !!! Two Thermomixes in the kitchen
Two Thermomixes in the kitchen






Beef stew

Beef stew

It’s a sad day, we’ve decommissioned our  pressure cooker  for fear of explosions from recent news reports . The pressure cooker was mostly dragged out for a quick 20 minute beef casserole. Found a very similar one on the recipe community for the thermomix ( link above) except we don’t use tomato paste in our pressure cooker stew ( recipe below )   The thermomix recipe for beef stew had 112 favourable comments, a quick 5 minute prep tmx chops the garlic and onion before it sautes. Even better buy the pre -diced beef too. Cooked a little longer (15 mins) than time on the recipe waited for beef to be soft. Also added celery and substituted the peas for snow peas  and the dumplings for boiled potatoes. Will add mushrooms next time. Easy family food .

For my daughters  , here’s the other recipe we normally use in case safe pressure cookers come back .

Our pressure cooker beef stew

  • 1 tablespoon vegetable oil
  • 1 small onion
  • 900g – 1kg cubed beef stew meat
  • 5 carrots, peeled and diced
  • chopped herbs
  • 8 medium baking potatoes, peeled and cubed
  • 1 Tb chicken stock paste
  • 2cups water
  • 2 teaspoons cornstarch
  • 2teaspoons salt, or to taste
  • pepper to taste

Sauté onions , saute beef separately, then  add stock , water, and carrots to beef and onions . Add any chopped herbs you wish, cook in pressure cooker for 20 minutes, or casserole dish in oven for 1.5 to 2 hours. Boil potatoes on stove while the stew is cooking. Bring stew to boil and add cornstarch to thicken,  salt and pepper to taste.

Beef casserole 


Silverbeet,leek and ricotta lasagne

Silverbeet, leek and ricotta lasagne

Converted Nadia Lim’s recipe for silverbeet, leek and ricotta lasagne for the Thermomix . We all love this lasagne and have repeated several times as its a much lighter than the mince white sauce version, a simple vegetarian lasagne.

Silverbeet, leek and ricotta lasagne

Tomato sauce

  • 1 onion
  • 2 cloves garlic
  • 1 TB thyme
  • 1 TB olive oil
  • 2 1/4 c tomato passata or 2 cans crushed tomatoes
  • 2 TB tomato paste


  • 1 leek
  • 1 bunch of silverbeet ( leaves only )
  • 1 TB olive oil
  • 500g ricotta cheese
  • 100g grated parmesan
  • 1/4 tsp salt and pepper
  • 1/4 tsp nutmeg
  • 400g lasagne sheets
  • 1 1/2 c grated mozzarella
  1. Make sauce in Thermomix by chopping garlic, thyme and onion at speed 7 in TM bowl
  2. Add oil and sauté 3 mins, varoma temp, speed 1
  3. Add tomatoes/ passata and tomato paste to the TM bowl , cook 10 mins, varoma temp, speed 2. Set aside
  4. While sauce is cooking in Thermomix , pan fry the finely sliced leeks with olive oil for 5-6 minutes , then add finely sliced silverbeet to the pan for 2 minutes until wilted , set aside
  5. mix ricotta , parmesan, salt and pepper and nutmeg and add to leek and silverbeet and mix well
  6. Grease baking dish and layer lasagne sheets with tomato sauce , and ricotta vegetable mix , top with mozzarella cheese
  7. bake 25-30 mins 200C.

Delicious and easy!