Today, we’ll be preparing a traditional Asian delicacy (a childhood favourite) with the help of our reliable Thermomix. That’s right, we’re cooking up a delectable Chicken and corn Soup complete with irresistible egg ribbons. This dish was a staple in our family’s banquet meals at our local Chinese restaurants when I was younger. It was always one of the first items on the menu, and I adored it. Let’s get started, shall we? There are loads of recipes that use canned “Creamed Corn”. I’m not a fan of creamed corn, as I dont want to buy the extra ingredients listed on the packaging. Instead, I su ..read more

Carrot cake, is a timeless classic. It has the power to bring joy to any occasion. But what if I told you that we’re about to elevate your carrot cake experience to a whole new level of moistness, sweetness, and flavour? I’ve been using this recipe for many years, and it never disappoints. Unfortunately, I didn’t have time to decorate it with marzipan or caramelised carrots as I usually do, but I’m sure you can still envision it. You can bake it in round, square, or even as sweet loaves, but do yourself a favour and give it a try because it will leave your taste buds in pure bliss! Who invente ..read more

I’m super excited to share my latest creation: Bec’s Florentines in the Thermomix. And let me tell you, they’re super easy. It’s a game-changer. This recipe uses the TM Sugar Stages Mode ,so you’ll need a TM6 (but you don’t need Cookidoo). Wondering what the deal is with “Sugar Stages Mode”? This feature helps you achieve perfect caramel every time by controlling the cooking stages. I’ve got a YouTube video that walks you through the entire process. Check it out here. What are Florentines? Florentines are a type of Italian biscuit or cookie that originated in Florence, Italy. These delightful ..read more

Chicken Fricassee is like a comforting hug from French cuisine. Imagine tender chicken pieces, lovingly browned and then simmered in a creamy white mushroom sauce. Rich, flavourful, and oh-so-delicious. To break it down, it all starts with chicken. You can use bone-in chicken pieces, typically thighs or drumsticks, which can be seared in butter or oil until they have that beautiful golden-brown exterior. This step not only adds a lovely color but also locks in those savory juices. Then comes the magic sauce. It’s a creamy concoction made with mushrooms, onions, and often a touch of white wine ..read more

Most of us have been to an Australian bakery and found ourselves mesmerised by the half-and-half-coloured tarts sitting pretty on display. You guessed it—I’m talking about the iconic Neenish Tarts! But hold on, we’re not just discussing these beauties; we’re making ’em and baking ’em right! ? The Origin Story: A Tart With an Aussie Passport Legend has it, Neenish Tarts hail from Down Under. Some say they’re as Australian as kangaroos and Vegemite sandwiches, but they’ve found their way into bakeries worldwide! We have so many traditional bakes. How cool is it!? It’s Not Just Black & White ..read more

This recipe for Greek Pita Bread is incredibly simple and fast to prepare. I have provided instructions for both Thermomix and conventional methods, so there are no excuses for not trying this homemade Greek-style souvlaki bread. Follow my step-by-step guide and watch the accompanying video to become a Souvlaki superstar in your own kitchen. Souvlaki vs Gyro: So you find yourself at a Greek restaurant, looking at the menu and feeling a bit confused—souvlaki or gyro? But if you don’t know the difference, you’re not alone. Souvlaki is grilled on skewers, while a gyro is a rotating tower of meat ..read more

I know what you’re thinking—Baklava? Yummm. But, wait for it… What if I told you you could enjoy those mouthwatering baklava flavours without the hassle of working with filo pastry? Yep, that’s right! I have a re-invention for you that’ll make your taste buds dance. Say hello to my Baklava inspired nutty slice! First off, let’s avoid getting spooked by the ingredients list. Trust me, it’s worth it. And you probably have most of these pantry staples already at home. Plus, this is the perfect recipe for clearing out that random assortment of nuts you’ve been ignoring. Ingredients for the Baklava ..read more

Alright, folks, let’s get one thing straight right off the bat. Using the term “chips” from our Greek Lemon Chicken and Chips recipe, might be stretching the truth just a smidge. They’re actually more like deliciously roasted potato slivers. But hey, when they’re flavored with lemony, oregano-infused goodness, who cares what they’re called? We’re basically taking your taste buds on a little vacation to Greece, but without the need for a passport! Ready for something that’s a delightful departure from your usual evening fare? Let’s roll up those sleeves and get into it! Ingredients that make th ..read more

This trfle recipe is a mouthful in more ways than one. ??? Who loves trifle? I can hear a resounding “Yes!” from my husband, and I know from our recent Facebook poll many of you are nodding your heads, too! ?? I know there’s been a few of you eagerly waiting for this one, so here it is, our Caramilk Raspberry Cheesecake Trifle! Now, let me tell you a little secret about this particular trifle recipe that I’ve whipped up. It’s inspired by a White Chocolate Grand Marnier and Raspberry Trifle I used to create in a restaurant I worked at. Sounds posh, right? But here’s the twist: I’m not really a ..read more

I often ask my husband what he wants for dinner, giving him a choice of this or that. Last night I asked, “Do you want creamy chicken or tomato and chicken?” My hubby thought he was being clever with his answer I want it a creamy tomato chicken dish. I realized that sometimes two choices can harmoniously become one. Gotcha! ??? Welcome to my kitchen adventure, where creamy chicken meets tomato in an delicious dance of flavors. Created partially in my trusty Thermomix and finished off with a little oven magic, this dish promises to be a showstopper. Imagine, if you will, the succulent chicken ..read more