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When old fashioned chocolate crackles get a re-do, this is what they look like. Better for you, just as delicious and quicker!! What’s not to love??

Thermomix recipe: Healthy Chocolate Crackle Slice

Grams Coconut Oil

Grams Coconut Sugar

Honey

Grams Chocolate dark callets

Teaspoon Vanilla Bean Paste

Flakes

Grams puffed quinoa cereal

Grams Shredded Coconut

Line a 20 x 30cm baking tin with paper, coming up over the edges for easy removal.

Place coconut oil, sugar, honey, chocolate, vanilla and salt into Thermomix bowl and cook *5 min/60°C/speed 2*.

Add quinoa cereal and coconut and mix *6 sec/Reverse/ speed 2*.

Press into the prepared tin and refrigerate until solid. Cut into pieces to serve.

Best sent to school frozen in an insulated lunch box.

Just when you thought butter couldnt get any better, it can Imagine making your puff pastry with this amazing butter or slathering it on banana bread?

Thermomix recipe: Cacao Nib Butter

Grams Cacao Nibs roasted

Grams icing sugar

150 Grams Unsalted Butter diced

Place all ingredients into Thermomix bowl and blend *10 sec/speed 6.*

Roll into a sausage shape and wrap in baking paper. Keep refrigerated until use

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Thermomix recipe: Maple Meringue Trail Mix

Grams maple syrup

Teaspoons Vanilla Bean Paste

Teaspoons Pink Salt Flakes

Teaspoon cardamom

Teaspoon cinnamon

Teaspoon cayenne pepper (optional)

Grams quinoa flakes oats

300-350 Grams dried fruit of choice

Preheat oven to 140°C and line a large baking tray with paper. Set aside.

Place egg whites into Thermomix bowl and whip *5 min/37°C/Butterfly/speed 3/MC off.*

Add maple syrup and vanilla through hole in lid as you whip for a further *2 min/50°C/Butterfly/speed 3.*

Add all remaining ingredients except the dried fruit and mix *12 sec/Interval.*

Spread this mixture out onto the prepared tray and bake 1 hour. Part way through, remove tray from oven to break the mixture into  pieces, return to the oven.

Leave in turned off oven for around 20 minutes longer. Cool.

Mix in the dried fruit and store in an airtight container.

If you love a good peanut butter and chocolate chip combo, this will become your go to cookie recipe. GLUTEN FREE, yep! You’re welcome.

Thermomix recipe: Peanut Butter Cookies

peanuts,

250 Grams Peanut Butter

Grams muscovado sugar, or dark brown sugar

Grams Honey

Teaspoon baking powder

80 Grams Chocolate dark chips/callets

Place peanuts onto a lined baking tray and into a cold oven set to 200°C for 10 minutes. Cool slightly.

Place peanut butter, sugar, honey, egg, baking powder, vanilla and salt into the Thermomix bowl and blend *10 sec/speed 8*.

Scrape down lids and sides of bowl. Add peanuts and coconut and blend *6 sec/speed 6*.

Add chocolate chips and stir in using a silicone spatula. Place cookie mixture into the fridge for 10-15 minutes

Scoop mixture into tablespoon sized balls and place on lined baking tray about 10cm apart.

Bake 10 minutes until golden and fragrant.Store in an airtight container in or out of the fridge.

Summer time means quick cold treats for the kids by the pool. We are loving this fresh simple idea that is colourful and relatively low in sugar.

Thermomix recipe: Snow Cones

Grams ice cubes

Italian Soda Syrup of choice

Place ice into Thermomix bowl and mill *10 sec/speed 10.*

Scrape out into paper cones or cups and pour syrup over.

Prep in advance with the Soda Syrups to have an array of flavours at your fingertips. Sodelicious. Love these. They are summer in a drink to me!

Thermomix recipe: Italian Cream Sodas

Syrup

water

Cream or milk to taste

Place syrup and ice into individual glasses. Fill two-thirds with sparkling mineral water and finish by pouring cream or milk to fill. Don’t stir!

Garnish with appropriate garnish of choice, depending on which syrup you used.

You can add whipped cream or ice cream to tip them over the edge into complete gorgeousness.

I am a Vanilla Slice snob and this one gets the definitive tick of approval. Appearing in The Weekend Table it is very very special.

Thermomix recipe: Vanilla Slice

180 Grams Butter

90 Grams ice cubes

Bakers Flour

Tablespoons Vodka

Tablespoon Raw Caster Sugar

450 Grams full cream milk

300 Grams Cream

eggs

80 Grams Plain Flour

150 Grams Raw Caster Sugar

Tablespoons Flavourless gelatin

200 Grams icing sugar

Grams Butter

milk

Grams Chocolate pink (or other) chocolate, melted

raspberries,

Cut butter into pieces, place on a saucer and freeze for at least 30 minutes.

Place butter, ice cubes, bakers flour and salt into the Thermomix bowl. Chop **7 sec/speed 7**.

Knead **3 min/Interval** while adding the vodka through the hole in the lid.

Remove from bowl. Push together into a tight rectangle. Wrap in Silpat mat or parchment paper and refrigerate for about 30 minutes before proceeding.

Roll dough into a large rectangle then fold over in thirds to make and envelope shape. Turn so the folded edge is towards you and repeat. Wrap and return to the fridge for 30 minutes. Repeat this 3 times or until you have a flexible sheet of pastry.

Now that the puff pastry is ready to use, roll it out into a large rectangle, a little more than double the size of the tin/container that you will be using to assemble the vanilla slice in. Place onto a lined oven tray and sprinkle with the sugar. Prick all over with a fork.

Bake for 15 minutes, then place a sheet of baking paper on top and place an oven tray on top of that with something heavy to weigh it down (weights, tins etc). This will flatten the pastry as it continues to cook. Cook for a further 25 minutes. Take the tray/tins off the top and let cool.

Line the tin/container that you will be using to assemble the vanilla slice in with baking paper. You want it to overhang to help with removing the vanilla slice once set.

Cut the puff pastry in half to fit. Place one half in the bottom of tin/container. You can do this part a day or more ahead of making the custard.

Place all custard ingredients into the Thermomix bowl and cook *10 min/80°C/speed 4*.

Cook *2 min/90°C/speed 4*. Cool slightly before proceeding.

Pour the custard on top of the pastry, then place the other half of pastry on top. Cover and refrigerate overnight.

Place all ingredients except melted chocolate into the Thermomix bowl and blend *10 sec/speed 4*. Add either more milk or sugar if you are not happy with the consistency. It should be easy to pour and spread. Add melted chocolate when it is cool enough to not melt your butter. Blend *10 sec/speed 4.*

Spread onto the top layer of your Vanilla Slice with generous swirls. It is best to ice the vanilla slice just before serving for ease of cutting. Dust with freeze dried fruit if desired.

It's kind of impressive with that gold leaf don't you think? It's also extremely delicious so be warned Stopping at one piece can be quite challenging

Thermomix recipe: Maple Chocolate Fudge

500 Grams raw caster sugar

400 ml tin condensed milk

pink salt flakes

65 Grams pure maple syrup

Grams unsalted butter

Grams chocolate dark,

Teaspoon vanilla bean paste

Edible gold leaf (optional)

Place sugar into the Thermomix bowl and mill *40 sec/speed 10.*

Add milk, salt, maple syrup and butter and cook *10 min/70°C/speed 3.*

Add chocolate and cook *15 min/100°C/speed 3./spatter guard*

Cook *35 min/Varoma/speed 2/spatter guard* or use simmering basket on the lid to help with reduction.

Add vanilla bean paste and blend *4 min/speed 7* with basket in place on lid. Scrape into a buttered 18cm square tin and allow to cool completely before refrigerating for up to 2 hours prior to cutting and serving.

Thermomix recipe: Green Apple Lemonade

150 Grams golden castor sugar

lemons,

2–3 green apples,

Sparkling water and crushed ice, to taste

Place caster sugar, lemons and apples into the Thermomix bowl and chop *4 seconds/speed 5.*

Add 500 grams water and stir gently *20 seconds/speed 2.*

Strain mixture through the simmering basket into a serving jug and dilute with ice and sparkling water to taste.

IF pistachio pudding is yummy, then add an amazing crust, some whipped cream and you are taking it to the next level.

Thermomix recipe: Pistachio Pudding Cream Pie

Batch Pistachio Pudding, cold

Flaky Butter Pie Crust

500 Grams Perfect Whipped Cream

Grams raw caster sugar

Teaspoons vanilla bean paste

pistachios,

Premake the Pistachio Pudding and chill completely.

Premake the pie shell in a 23-centimetre pie plate and blind bake 20 minutes. Remove weights and bake further 10 minutes. Cool completely.

Place cream, castor sugar and vanilla paste into the Thermomix bowl and whip *20–40 sec/ Butterfly/speed 4* or just until soft peaks form. Remove whipped cream and refrigerate until ready to assemble.

Add approximately half of the whipped cream to the cold Pistachio Pudding mixture and fold through. Spread into the pie shell.

Top with the remaining whipped cream and chopped pistachios.

Refrigerate several hours before serving.

Perfectly peachy lemonade. Use beautiful ripe peaches for best results, then think about it What other fruit can you swap for peaches in the recipe?

Thermomix recipe: Pink Peach Lemonade

400 Grams ripe peaches,

80 Grams raw caster sugar

4–6 lemons

Sparkling water and crushed ice, to serve

Place peaches, sugar, vanilla paste and water into the Thermomix bowl and chop *5 seconds/speed 7.*

Cool and refrigerate for several hours until completely cold.

Strain out solids using a nut-milk bag or fine sieve.

Add lemon juice to the peach syrup and serve with sparkling water and ice to taste.

The perfect antidote to the onset of wintery weather and potential illness that goes with it. Get in early, and protect yourself with this one.

Thermomix recipe: Pineapple Ginger Immunity Shots

pineapple,

ginger

Drops doTERRA Oils ginger oil

lemon oil

lemon juice

apple cider vinegar

Place all ingredients into Thermomix bowl and blend *2 min/speed 10.* Strain and serve.

If the pineapple is not very sweet this will literally need to be a shot as opposed to a drink!

This sweet pickle relish will go the distance for a LOT of dishes. Think sandwiches, potato salad, as a dressing for a creamy soup or pasta dish.

Thermomix recipe: Sweet Pickle Relish

600 Grams cucumber, skin on, deseeded

onion

green capsicum

red capsicum

2–3 Teaspoons pink salt flakes

Grams apple cider vinegar

Teaspoons yellow mustard seeds

Teaspoons celery seeds

Roughly chop all the vegetables and place in a strainer over a bowl. Sprinkle and toss with the salt flakes and allow to drain for about 2 hours or longer.

Rinse off and pat dry using a paper towel.

Place vegetables into the Thermomix bowl and chop *3 sec/speed 6.*

Add remaining ingredients except extra salt and cook *40 min/Varoma/Reverse/speed 1/MC off.* Use the simmering basket on the lid to prevent spatter. Taste and adjust seasoning if necessary.

Pour into a hot sterilised jar and seal. Keep in the fridge until use.

Top 13 insider club recipes from across the web

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Top 13 insider club recipes from across the web

The most viewed insider club recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thermomix recipe: Healthy Chocolate...

Thermomix recipe: Cacao Nib Butter

Thermomix recipe: Maple Meringue Tr...

Thermomix recipe: Peanut Butter Coo...

Thermomix recipe: Snow Cones

Thermomix recipe: Italian Cream Sod...

Thermomix recipe: Vanilla Slice

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Thermomix recipe: Green Apple Lemon...

Thermomix recipe: Pistachio Pudding...

Thermomix recipe: Pink Peach Lemona...

Thermomix recipe: Pineapple Ginger ...

Thermomix recipe: Sweet Pickle Reli...

The most viewed insider club recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine