Thermorevolution

15/10/2025

Great advice from Kirrilly. Thank you for sharing.

01/09/2025

What did we miss? How has a Thermomix changed your life? https://better-homes-gardens.visitlink.me/CnH1Ig

18/07/2025

For your information. Choice tells it as they see it.

Read independent and unbiased reviews, product tests, articles, information and buying guides from the experts at CHOICE. Includes appliances, electronics, technology, food and drink, babies and kids, health and body, outdoor and home improvement.

30/01/2025

Thanks for this very useful graphic, Kirls Thermo Updates.

19/11/2024

They had me at Beetroot Cheesecake but I'll take the Feta and Pistachios too for Christmas. Interesting.

Beetroot Feta Crustless Cheesecake with Dill & Pistachio Dust 🌿🧀
Ingredients
For the Cheesecake:
200g (about 7 oz) cooked beetroot, pureed (boiled or roasted until tender)
200g (about 7 oz) feta cheese, crumbled
100g (3.5 oz) Greek yogurt or cream cheese
3 large eggs
1 tablespoon lemon juice
Zest of 1/2 lemon
1 tablespoon fresh dill, chopped
1/4 teaspoon ground black pepper
Salt to taste (optional, depending on the saltiness of your feta)
For the Pistachio Dust:
1/4 cup roasted pistachios, finely ground
For Garnish (Optional):
Extra chopped dill
Lemon zest
Drizzle of olive oil
Instructions
1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch springform pan with parchment paper.
2. Prepare the Cheesecake Mixture

In a blender or food processor, combine the pureed beetroot, feta cheese, Greek yogurt or cream cheese, eggs, lemon juice, lemon zest, chopped dill, black pepper, and a pinch of salt if needed. Blend until smooth and creamy.
Taste the mixture and adjust seasoning as needed.
3. Bake the Cheesecake

Pour the mixture into the prepared springform pan.
Bake in the preheated oven for 30-35 minutes, or until the center is just set and the edges are slightly golden.
Turn off the oven, crack the door open, and let the cheesecake cool gradually. Once cooled, transfer to the refrigerator to chill for at least 2-3 hours or until fully set.
4. Prepare the Pistachio Dust

In a small food processor or using a mortar and pestle, grind the roasted pistachios until you achieve a fine, crumbly texture.
5. Serve

Carefully remove the cheesecake from the springform pan and transfer to a serving plate.
Sprinkle the pistachio dust generously over the top of the cheesecake.
Garnish with extra chopped dill, lemon zest, and a drizzle of olive oil, if desired.
Slice and serve chilled or at room temperature.
Prep Time ⏱: 15 minutes (plus chilling time)
Cook Time ⏱: 30-35 minutes
Total Time ⏱: About 3-4 hours (including chilling)
Servings 🍽: 6-8

This Beetroot Feta Crustless Cheesecake with Dill and Pistachio Dust is a beautiful and savory creation that brings together creamy, earthy, and nutty flavors, making it a standout addition to any table!

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08/11/2024

Wow! A different way of serving pavlova made in your Thermomix this Christmas. Thank you to Bernadette for the link!

Pavlova Tower with Pomegranate & Raspberries 🍇🍫

A stunning dessert with layers of crisp meringue, fresh raspberries, and juicy pomegranate seeds, perfect for holiday gatherings.

Pavlova Tower with Pomegranate, Raspberries & White Chocolate Ganache Recipe
Ingredients:

Pavlova Layers:

4 egg whites, at room temperature
1 cup granulated sugar
1 tsp cornstarch
1 tsp white vinegar
1/2 tsp vanilla extract
White Chocolate Ganache:

1 cup white chocolate chips or chopped white chocolate
1/2 cup heavy cream
Toppings:

1/2 cup pomegranate seeds
1 cup fresh raspberries
Fresh mint leaves for garnish
Edible flowers (optional, for decoration)
Instructions:

Prepare the Pavlova Layers:

Preheat the oven to 250°F (120°C). Line two baking sheets with parchment paper and draw circles (about 8 inches, 6 inches, and 4 inches) as a guide for the pavlova layers.
In a clean mixing bowl, beat egg whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, and continue beating until stiff, glossy peaks form.
Gently fold in cornstarch, vinegar, and vanilla extract.
Spoon the meringue onto the parchment circles, smoothing each layer evenly.
Bake for 1.5 hours, then turn off the oven and let the meringues cool completely inside.
Make the White Chocolate Ganache:

In a small saucepan, heat the heavy cream until just simmering. Pour over the white chocolate and let it sit for 2 minutes.
Stir until smooth and creamy. Let it cool slightly to thicken.
Assemble the Pavlova Tower:

Place the largest pavlova layer on a serving plate. Spread a thin layer of white chocolate ganache, then add a few raspberries and pomegranate seeds.
Place the next layer on top, repeating the ganache and fruit. Continue stacking, finishing with a generous garnish of berries, pomegranate seeds, fresh mint, and edible flowers if desired.
Details:
Prep Time: 20 minutes
Bake Time: 1.5 hours (plus cooling time)
Servings: 8-10
Calories: Approximately 220 per serving

A show-stopping dessert that combines crisp meringue with creamy ganache and fresh fruit for festive flair!

13/10/2024

LEMONS are healthy and abundant at this time of the year. So use your Thermomix to get maximum impact from those beauties. Maria Stuart has a wonderful FULL JUG recipe for Lemon Curd. Highly Recommended. Link to recipe in comments.