Monthly Archives: October 2013

Homemade: Tomato Sauce


Since making this tomato sauce for my family, we have been unable to go back to sauce from the supermarket. This recipe makes a tasty, thick tomato sauce that has a very mild spiciness. Of my 3 kids, one loved it immediately, one loved it once I convinced him to try it and one loved it on her second tasting. I love that it is so much better for the kids (and us) than processed sauce from the supermarket, it contains no additives or preservatives, and it even contains vegetables!

Tomato Sauce

The recipe is from the TMX recipe community.


This sauce does stain the thermomix lid and basket, but this resolves within a few regular washes in hot, soapy water.

  • 1000 g tomatoes, roughly chopped
  • 180 g red capsicum, roughly chopped
  • 130 g red onion, roughly chopped
  •  2 cloves garlic, peeled
  • 100 g red wine vinegar (used in 2 x 50g portions)
  • 1/2 tsp nutmeg
  • 20 mustard seeds
  • 10 black peppercorns
  • 1 bay leaf, fresh if possible
  • 1 teaspoon paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1 teaspoon pink salt
  • 100 g honey


Makes approx 800ml sauce 

  1. Place roughly chopped tomatoes, red capsicum, red onions, garlic cloves and 50g of red wine vinegar into TMX bowl and chop 5 Sec, Speed 7
  2. Cook 40 min, Varoma, Sp 2. Place simmering basket on top of lid to prevent splattering.
  3. Add remaining 50g red wine vinegar, bay leaf, spices, salt and honey. Cook 20 min, Varoma, Sp 2 with simmering basket in place again.
  4. Insert MC and blitz 1 min, Sp 10
  5. Transfer into sterilised jars. Keeps up to 6 months in the fridge.

Sterilising Jars

Recycle used jars or buy new glass jars for your preserve. Wash the jars and lids thoroughly in hot soapy water, rinse well and air dry. Alternately wash them in the dishwasher. Then place clean jars on a clean tray in the oven at 100C and allow to dry out for 15 min. Pour hot preserve into hot, sterilised jars and seal with lids immediately. As the preserve and jar cools the lid will be pulled in to form a seal. The lid of the jar will ‘pop’ when opened. You can also purchase plastic film seals for your jars that go over the jar before the lid is put on. I’m sure you can buy them elsewhere but I get these ones from Coles ($1.83 for a 24 pack). They are handy if your jars have been reused numerous times and the lids are getting worn.



Homemade: Strawberry Lemonade


I made this strawberry lemonade today for my Goddaughters 1st Birthday Party. Such a nice twist on the usual lemonade, and quick & easy to make. It turns out an absolutely gorgeous pink colour too! I’ll remember to take a photo next time I make it.


  • 2 lemons (washed, ends sliced off, then quartered with skin on)
  • 100g strawberries (approx 8 strawberries)
  • 100g raw sugar
  • 1000g water (still or sparkling)


  1. Weigh sugar into TMX and blitz 5 sec, Sp 9
  2. Add lemons, strawberries and 500g water
  3. Pulse on Turbo 3-4 times (closed lid position)
  4. Add 500g water
  5. Strain through TMX basket or sieve into jug

Homemade: Buttermilk Bread


I have developed this recipe with a few essential changes from other buttermilk bread recipes I’ve seen. Using more buttermilk, warming it to the optimal temperature for activating the yeast and not allowing the yeast to come into direct contact with the salt, make this bread outstanding. If you make your own butter, this bread is a great way to use up your leftover buttermilk. This recipe works well as bread rolls, a tinned loaf or a free-form loaf.


Buttermilk Breadrolls


You can make a wholemeal version of this bread with 250g strong white bread flour, 250g wholemeal flour and 420ml buttermilk


  1. Weigh buttermilk into TMX bowl
  2. Warm 4 min, 37C,  Sp2
  3. Add yeast, then flour, then salt
  4. Mix 5 sec, Sp 7
  5. Set dial to closed position and knead for 2 min 30 sec
  6. Remove dough from TMX and place in large bowl with tea towel over the top to prove for 60-90min
  7. Punch dough to release the air and knead for a couple of minutes, folding and stretching the dough
  8. Then shape into rolls, free-form loaf or tinned loaf and leave (covered by a tea towel again) to rise until doubled in size (60-90 min)
  9. Bake at 200C
  10. Bake 25-30 min for rolls, 30-35 min for free-form or tinned loaf