Since posting this pic on my personal Instagram feed a few weeks ago I have been inundated with requests to post the recipe. Finally I’ve found time to get back to my blog. Brace yourselves, this recipe is unbelievably good. My SIL made these with my kids in our last school holidays cooking day (so much fun!). The dough proved to be quite resilient to being kneaded and rolled out by little people.
The original recipe comes from Taste of Home and has instructions for making the dough in a bread maker. I’ve written the recipe below for TMX. If you don’t have a TMX or breadmaker, I would imagine you could mix the dough ingredients together well and knead by hand for 5min before leaving to prove, however I haven’t tried this. The filling and icing can easily be mixed by hand or in an electric mixer.The dough takes 2 hours to prove so start ahead of time.
These scrolls are best enjoyed warm from the oven. I hope you enjoy them.
- 150g milk
- 100g maple syrup
- 80g butter
- 1 egg
- 1tsp salt
- 500g white baker’s flour
- 2tsp dry yeast
- 100g brown sugar
- 30g plain flour
- 4tsp ground cinnamon
- 90g cold butter
- 70g maple syrup
- 140g icing sugar
- 45g butter
- 2tsp milk
- Add all dough ingredients to the TMX in the order listed
- Mix 7 sec, Sp 5
- Knead 2min 30sec
- Place dough in a large bowl, in a warm spot and cover with a tea towel. Allow to prove for 2 hours.
- Pre heat oven to 190C
- Divide proved dough into equal portions and roll each into a rectangle approx 30cm x 18cm
- If you’re making your own icing sugar, place raw sugar in the TMX and blitz 20sec, Sp 9, then set aside
- Place all cinnamon filling ingredients in TMX and mix 20sec, Sp 4
- Spread half the cinnamon filling onto each rectangle of dough
- Roll dough from long side to form a log, then slice into 12 slices (so you end up with 24 scrolls)
- Place the scrolls cut side down in a greased pyrex dish or tin, just touching each other
- Cover with a tea towel and allow to prove for a further 20min
- Bake for 20-25min until golden brown
- While baking combine icing ingredients in TMX and mix 20sec, Sp 4
- Spread the icing over the warm rolls when they come out of the oven and enjoy
Last Christmas I received Alyce Alexandra‘s cookbook ‘Quick Fix in the Thermomix’ as a gift from my family and I love it! The cookbook is beautiful to read with stunning photography and food styling throughout, and all of the recipes I’ve tried so far have been delicious. Alyce is a self-taught cook who grew up in a Thermomix household. She now has several cookbooks out, including her most recent ‘Quick Fix: For Every Occasion’ (which is on my wish list!).
You can access some of Alyce’s free recipes by subscribing to her online newsletter for free. At the moment the selection of free recipes includes Cranberry and Hazelnut Crackers, Chewy Tropical Oat Bars, Blueberry & Mint Smoothies, Chickpea & Chorizo Stew, Saffron Mussel Risotto, Middle Eastern Chicken Salad and more. You can see why I like this site!
I’m going to share Alyce’s Spinach and Sun Dried Tomato Pesto recipe here today. It is so incredibly delicious. Great as a dip, spread on flat bread pizzas, cooked into pizza scrolls, stirred into beaten egg and cooked into mini frittatas, tossed through pasta or any other way you can think to use it.
My kids absolutely love this pesto. It makes a super-quick dinner stirred through cooked pasta. Additionally I often pop it in their lunch boxes with some crackers or veggie sticks. If your school is nut-free like ours, just be sure to omit the pine nuts from the recipe.
- 100g parmesan cheese
- 4 cloves garlic, peeled
- 60g olive oil
- 300g semi sun dried tomatoes
- 50g raw baby spinach
- Handful of fresh basil leaves
- 50g toasted pine nuts
- Salt to taste
- Place cubed parmesan in TMX and grate 5 sec, Sp 9 and set aside
- Place garlic cloves in TMX and chop 5 sec, Sp 5, then scrape down TMX bowl
- Add olive oil and sauté 6 min, 100C, Sp 1
- Add tomatoes, spinach, basil, pine nuts, parmesan and salt
- Chop 4 sec, Sp 6
- Transfer to a clean jar and store in the fridge (ideally wash jar in hot, soapy water and dry with a clean tea towel or wash in dishwasher)
- Lasts 2-3 weeks in fridge
Please note that I have posted this recipe and recommendation for Alyce Alexandra’s website and cook books solely of my own volition and without receiving remuneration of any type.
If you are lucky enough to have a mulberry tree in your backyard (or in my case, in my friend’s yard!) then take some time to make this scrumptious mulberry jam and preserve some of the lovely fruit. My friend, F, and I had a great morning making this mulberry jam – check out her Mulberry Mayhem on Tumblr if you need more mulberry recipe inspiration.
Makes 500-600g jam (1-2 jars worth)
- 500-600g fresh mulberries
- 300g sugar
- 1 and 1/2 green apples, pips removed and sliced roughly with skin on
- Place all ingredients in TMX and cook on Varoma, 35 min, Sp 1 with simmering basket on top of lid instead of MC
- Check the consistency of the jam by placing a spoonful of jam on a cold plate; if it wrinkles when pushed the jam is ready
- If not cooked, cook on Varoma for a further 5 min, Sp 1 and check again. Repeat until desired consistency is reached
- Place MC in lid and blitz 10 sec, Sp 9
- Spoon into sterilised jars and seal while hot
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!
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
- 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
- Cook 40 min, Varoma, Sp 2. Place simmering basket on top of lid to prevent splattering.
- Add remaining 50g red wine vinegar, bay leaf, spices, salt and honey. Cook 20 min, Varoma, Sp 2 with simmering basket in place again.
- Insert MC and blitz 1 min, Sp 10
- Transfer into sterilised jars. Keeps up to 6 months in the fridge.
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.
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)
- Weigh sugar into TMX and blitz 5 sec, Sp 9
- Add lemons, strawberries and 500g water
- Pulse on Turbo 3-4 times (closed lid position)
- Add 500g water
- Strain through TMX basket or sieve into jug
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.
You can make a wholemeal version of this bread with 250g strong white bread flour, 250g wholemeal flour and 420ml buttermilk
- Weigh buttermilk into TMX bowl
- Warm 4 min, 37C, Sp2
- Add yeast, then flour, then salt
- Mix 5 sec, Sp 7
- Set dial to closed position and knead for 2 min 30 sec
- Remove dough from TMX and place in large bowl with tea towel over the top to prove for 60-90min
- Punch dough to release the air and knead for a couple of minutes, folding and stretching the dough
- 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)
- Bake at 200C
- Bake 25-30 min for rolls, 30-35 min for free-form or tinned loaf
In my never ending search for yummy, homemade cracker type foods for my kids I have created these which are a bit of a cross between a cracker and a savoury biscuit. They are very tasty and a healthy option for after school, lunch boxes or with pre-dinner nibblies. They’re good with dip too – I often whip up the herb & garlic dip from the EDC to go on these.
The dough comes together very quickly and is easy to work with. There’s no need to flour the bench either, it’s not a sticky dough. Try not to over-handle the dough, just push the left-overs together roughly after cutting each lot of cracker biscuits, and roll out again for the next lot.
Ingredients – Makes approx 36 cracker biscuits
- 120g cubed parmesan cheese
- 20g butter
- 120g plain flour or white spelt flour
- 120g wholemeal flour or wholemeal spelt flour
- 1/4 tsp pink salt
- 1/4 tsp cracked black pepper
- 110g hot (not boiling) water
- Preheat oven 180C
- Place parmesan cheese in TMX and blitz 10 sec, Sp 9 & set aside in a separate bowl
- Place butter in TMX and melt 50C, 30 sec, Sp 1
- Add all other ingredients including parmesan cheese
- Mix 5 sec, Sp 7
- Knead 2 min
- Mixture should look like big breadcrumbs with all flour mixed in, if not scrape down the bowl and knead for a further 30 sec
- Tip mixture onto clean bench and push together to form a ball
- Roll out to approx 4mm thickness
- Cut into shapes as desired – I just use the MC as a round cookie cutter
- Place on lined tray
- Bake 12-15min until golden
- Cool then store in an air tight container
For the past few months I have been making my own bread. Just a simple wholemeal loaf in a rectangular tin to use for toast and sandwiches. This recipe seems to be really reliable. I make it every second or third day and I haven’t had any failures yet. I’ve opted to measure a few of the ingredients in ‘teaspoons’ rather than grams as I find the TMX scales isn’t quite sensitive enough for ingredients like yeast and salt.
- 350g lukewarm water – use in 2 lots: 100g and 250g
- 3tsp dry yeast
- 20g honey
- 250g white baker’s flour
- 250g wholemeal flour
- 2tsp pink salt
I use a 450g rectangular loaf tin which I bought from All About Bread. It measures approx. 12cm wide and 27cm long.
- Place 100g water, yeast and honey in TMX
- Blitz 5 sec, Sp 7 with MC on
- Leave for 5min with TMX lid and MC on to allow yeast to activate
- Open TMX and see mixture has risen and bubbled
- Add both flours then salt (it is important to avoid the salt touching the yeast so put flour in first)
- Mix 5 sec, Sp 7
- Pour in 250g water and Knead with lid in closed position for 2 min
- Place dough in large bowl and leave in a warm place covered with a tea towel. Allow to prove for 60-90 minutes
- After proving pre heat oven to 220C
- Punch air out of the dough and knead by hand on a floured bench for 5 min. Alternately pop the dough back in cleaned TMX and knead with lid in closed position for 2 min
- Place kneaded dough in loaf tin, cover with tea towel and allow to prove for a further 60-90 minutes
- Bake for 20-25 min
- Turn out onto a cooling rack and check bread is cooked by tapping on the bottom of the loaf. It should sound hollow. If not, pop back in the oven for 5 min and check again
I keep any stale bread or uneaten heels in the freezer then blitz to make wholemeal breadcrumbs
Have a look at Thermomix Tips for how to clean the dough off the TMX bowl & blades easily
As soon as I saw the baking powder recipe in the Thermomix EDC, I thought “why on earth haven’t I thought to make this myself before now?”. It is so simple to make your own and it works a treat. It means you’ll know exactly what’s in it and you avoid any of the additives and aluminium that are often on the ingredient list of shop bought baking powder.
Simply make your own by combining 100g of rice flour, 100g bicarbonate of soda and 200g cream of tartar.
If you have a TMX or food processor just blitz the ingredients together for a few seconds, without a TMX just sieve the ingredients to get rid of any lumps and mix together well, then store in an air-tight container.
Be careful to ensure your ingredients don’t contain any additives or aluminium either. I use Mackenzie’s bi-carb soda and Cream of Tartar which are available at the supermarket and are aluminium free. Ideally use organic rice flour or make your own in the TMX from organic rice.
This recipe makes a bulk 500g of baking powder which should last for ages, even if you bake a lot! It works out cheaper than buying pre-made baking powder too. On average, shop bought baking powder costs $10.40 for 500g while homemade baking powder costs only $7.10 for the same amount (approx 50c for 100g bi-carb, $6 for 200g cream of tartar, 60c for 100g organic rice flour). Happy Baking!
I absolutely love marmalade. I have made it myself on the stove and it’s turned out really well, but I haven’t tried it in the TMX … until today. The result was outstanding. A really yummy, not too sweet, orange marmalade. For a different flavour, you could try mixing citrus fruits – maybe orange and lemon, orange, mandarin and lemon or even add in some lime – just keep to the 600g limit.
- 600g oranges (approx 3 oranges) – quarter each orange with skin on and remove pips
- 350g raw sugar
- 2tbs water
- 2tbs brandy
- 1 and 1/2 green apples – quarter each apple with skin on and remove seeds
- Place all ingredients in TMX
- Chop 30 sec, Sp 6
- Cook Varoma, 40 min, Sp 1 with MC in place
- If not cooked enough, cook on Varoma for a further 10 min, Sp 1 and check again. Repeat until desired consistency is reached.
- Optional: I like my marmalade smooth so I blitz 10 sec, Sp 9
- Spoon into sterilised jars and seal while hot
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 jam into hot, sterilised jars and seal with lids immediately. As the jam 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.