Orange and Poppyseed Cake


Another cake!
There is a birthday in our house today.  And when I asked Miss 14, turning 15, what cake she would like, she asked for Orange and Poppyseed!

Like the Rhubarb and Cinnamon cake, this one also has sour cream and gives it a lovely dense texture.  The cream cheese icing certainly makes this a rather delicious treat.  For an everyday cake, half the recipe and bake it in a rectangular loaf tin.

Happy Birthday my beautiful girl.

Orange and Poppyseed Cake


Serves: 12
  • 60g poppy seeds
  • 90ml milk
  • 90g almonds
  • 1-2 oranges
  • 300g raw sugar
  • 185g butter - cubed
  • 5 eggs
  • 340g plain flour
  • 3 tsp baking powder
  • 200g sour cream
  • 90g orange juice
  • 80g raw/castor sugar
  • 250g cream cheese
  • 2tsp lemon juice
  1. Preheat oven to 160'. Grease and line two 20cm cake pans with baking paper.
  2. Combine poppy seeds a milk in a small bowl and set aside to soak.
  3. Place almonds into TM bowl and mill 7secs/sp7. Set aside.
  4. Add sugar and the peel from one orange to the TM bowl. Mill for 20secs/sp10.
  5. Add the butter to the TM bowl and cream for 30secs/sp5. Scrape down and repeat 30secs/sp5. Whilst blades are turning, add eggs, one at a time.
  6. Add flour, baking powder, almond meal, sour cream, juice from oranges (90ml), milk and poppyseeds Combine 30secs/sp3. Use spatula to assist. Do not overbeat.
  7. Divide mixture into prepared tins and smooth the surface. Bake 45mins or until a skewer comes out clean.
  8. Remove pan from the oven and let cool for 15 mins before removing cake to a wire rack to cool completely.
  9. Clean and dry TM bowl, mill sugar for 20secs/sp10. Add cream cheese and lemon juice and beat 30secs/sp7 until light and fluffy.
  10. Spread a layer of frosting over the bottom cake, place the other cake on top and then ice the top with remaining cream cheese.
  11. Zest the other orange rind over the top of the cake for decoration.
If you would like to make this nut free, substitute the almonds with an extra 90g plain flour.


Rhubarb and Cinnamon Cake

Rhubarb is in season.  It seems to be one of those flavours that you either love or hate.  I am definitely a lover!

Hence, when I saw this recipe over at Style and Shenanigans I was keen to try. Vanessa, a friend and  new Thermomix customer, is the author of this beautiful blog.  With a focus on an everyday, achievable style that oozes sophistication she covers everything from fashion, entertaining, travel and decorating.  Vanessa was all-up for me to convert her recipe into Thermomix format.

A few things to note about this recipe.  It is high in the sugar stakes.  The original recipe was even higher, 380g for the cake alone, but I just couldn't do it!  I have reduced the quantity to 300g plus the 80g for the topping.  The reason for so much sugar is obviously that rhubarb really is a very tart fruit, and sugar, well, it makes it sing.  The recipe has very little butter, but makes up for the fat content in sour cream.  I love the texture that sour cream (or yoghurt) gives to a cake.  You will notice when you make the cake that there isn't much liquid, that is because the rhubarb itself, when cooked, gives a lot of moisture.  For an even quicker method you can chop the rhubarb into thirds and then chop finer in the Thermomix.  Just ensure you chop it in the Thermomix first and set aside.  5sec/sp5.  Set aside. The quantity of rhubarb in this recipe is too much to add it all to the TM bowl and so I added half to the mixture then mixed the rest in the tin.  If this is a little too rustic for you, then you could mix it all together in a larger bowl.  Lastly, as always with cakes in the Thermomix, don't over beat.  Use the spatula to help the flour and sour cream to mix in.

Rhubarb and Cinnamon Cake
Recipe by Tamara Morris - My Melbourne Thermomix

  • 60g butter
  • 300g dark brown sugar
  • 1 lemon - peel of
  • 2 eggs
  • 1 tsp vanilla
  • 300g plain flour
  • 1 pinch salt
  • 1 tsp bicarb soda
  • 1 tsp cinnamon
  • 250ml sour cream
  • 500g ( approx. 1 bunch) rhubarb - washed, ends removed and cut into 2cm pieces

  • 1 tsp cinnamon
  • 80g dark brown sugar

  1. Preheat oven to 180'C and grease a round 22cm cake tin, preferably spring form.
  2. Add lemon peel to the TM bowl with 30g of flour and mill 20secs/Sp10.
  3. Add 300g of sugar and butter (in large cubes) into bowl and cream 20secs/Sp5.
  4. Scrape down the bowl and add eggs, one at a time, allowing about 20secs between for them to combine 1min/Sp5. Scrape down bowl and whip another 30secs/Sp5.
  5. Add remaining 270g flour, bicarb, salt, and cinnamon to bowl and combine 10secs/Sp3, add sour cream and half of the rhubarb and combine a further 10secs/Sp3 with the aid of the spatula. Ensuring not to over beat.
  6. Place half of the mixture into baking tin, place remaining rhubarb on top, add remaining mixture and stir to combine. (This can be done in an large bowl if desired and then placed into a tin.) 
  7. Smooth over with your spoon.  Remember to use the Turbo function to get the last bits of batter from your bowl.
  8. Mix topping ingredients together and sprinkle over cake. Place in oven for 1 and 1/4 hours or until cooked through. Allow to cool for 20 mins in tin and remove to a cake rack to cool.

After enjoying this cake, I thought that a crumbled hazelnut/sugar/cinnamon/butter topping would be beautiful for next time. Oh, and it tastes even better the next day!


Porridge in the Thermomix

Here's a little baby one, two three
Sits in his highchair, what does he see?
He sees his mother pouring hot porridge in a bowl
And his father at the doorway with a bucketful of coal

This verse is taken from one of our favourite children's books, Peepo by Janet and Allan Ahlberg. I think of this poem when I pour hot porridge into our bowls in the morning.

It is the first day of winter and it certainly has arrived in full force. We love our porridge in the winter and I love how easy it is to cook in the Thermomix. Simply pop your ingredients into the bowl,  press the buttons and twelve minutes later,  perfectly cooked porridge with real wholesome oats - none of this instant stuff!

I also love that whilst it's cooking, you can go about your morning chores and not have to worry about having a burnt saucepan to clean. And the cleaning is so easy - fill the bowl to the top of the blades with water, pop the lid and MC in place and then give a couple of quick Turbo boosts. Rinse in the sink with your Thermomix brush and you're done.

Working out the right quantities is very much up to personal taste and how many mouths you feed.  The quantities in the Everyday Cookbook are rather large. For a simplified method/recipe use the following:

Simple Oats in the Thermomix

Recipe by Tamara Morris - My Melbourne Thermomix

Prep time: 2 Mins
Cook time: 12 Mins


  • 1/4c or 40g Oats
  • 1/2c or 125ml Water/milk or a combination of both
  • Pinch Salt

  1. Cook 12mins/90'/Sp2.
  2. That's so easy, the kids can make it!

If you want to get a little fancy then you can try the following variations and additions:
  • Place a quartered apple or two into the TM bowl first and chop roughly 4secs/Sp4. Add other ingredients and some cinnamon and proceed as  above.
  • Add a banana in the same manner but cook with coconut milk.  Top with coconut flakes and brown sugar.
  • Try experimenting with other grains; buckwheat, quinoa flakes, chia seeds.  Cooking times and quantities will vary.
  • Add some exciting toppings; shredded coconut, poached fruit (in the Thermomix of course),cacao nibs, toasted or raw nuts, seeds,  


Keep-Your-Hands-Clean Garlic and Ginger Marinade

We all need a handful of meals that we can pull together in the shortest of times.  Of course, having a Thermomix in your kitchen makes that task very easy.  It's the nights when I am really pushed for time that I appreciate my Thermomix the most.

Marinated BBQ Thigh Fillets with Steamed Vegetables and Cauli Rice

This marinade is one that we use often in our house. It is fast and fresh and can be served a multitude of ways.

The best part of this marinade, besides the flavour, is that you don't have to get your hands dirty.
It is probably too easy to even warrant calling it a recipe....let's call it inspiration. I think it's worth sharing.

We most often use tenderloins and steam it with cauliflower rice and vegetables.  The whole meal taking around 16 minutes to cook.

Keep your hands clean Garlic and Ginger Marinade - in the Thermomix

Recipe by Tamara Morris - My Melbourne Thermomix


  • 2 Garlic cloves, peeled
  • 1-2cm piece of Ginger, washed
  • 10ml Tamari or soy sauce
  • 10ml Oil ie Sesame
  • 700g (or less) Chicken pieces - diced fillets, tenderloins, wings, drumsticks.
  1. Place ginger and garlic into TM bowl and chop Sp 8/5 secs
  2. Add oil and tamari (I don't measure, I just drizzle into the bowl).
  3. Add chicken pieces.
  4. Mix Reverse/Sp3/5secs. Done
Cooking Options
STEAMING: Using tenderloins, place in the Varoma tray with vegetables in the Varoma dish and rice in the steaming basket. Add 900ml of water and cook Varoma/16 -20 mins/Sp4. Ensure the chicken is cooked before serving.
BAKING: Using any cut of chicken, place in an oven proof dish, loosely cover with foil and bake in the oven for approx. 30 - 40 mins, 180'. Cooking time varies, depending on the cut of meat.
BBQ: Grill on the BBQ for a delicious charred flavour


I blog. Do You?

Blogging is a great platform for sharing ideas, inspirational photos and educating others.  I started this blog because I love to inspire my customers.  I want them to get the most out of their Thermomix.  I enjoy playing with food photography and sharing my recipes.  In addition to posting on this blog, which I am hoping to do a bit more of in 2015, I read blogs ... lots of them ...often. 

Are you always checking your favourite blogs on a regular basis?  Do you spend a bit of time looking up individual sites?  Why not have them all in one place, so you can see what's new, at a glance.    A RSS reader will do this for you and I use Bloglovin.

Bloglovin allows you to enter the blogs you read, categorise them and choose to read now or read later.  It allows you to save your favourites and comment easily.

This is what Bloglovin has to say about what they do “Reading blogs can be a pain in the ass. We created bloglovin´ so you wouldn’t have to visit un-updated blogs, open ten windows in your browser, or forget your favorite blogs web-addresses. With bloglovin´ we wanted to make your blog reading fun and easy.”

If you would like to set up an account, you will find this tutorial very helpful.


Mango and Lime Syllabub

Mangoes are beautiful at this time of year.  My local green grocer often sells the ripe ones at a bargain price.  When he does, this dessert is on the menu.  A very simple dish that is low in sugar but packs a punch in flavour.

Mango and Lime Syllabub

Recipe by Tamara Morris - My Melbourne Thermomix

  • 50g white sugar
  • 3 sprigs of mint plus a few leaves for garnish
  • 1 lime, peel of
  • 300g (appox 2 large) mango flesh
  • 600ml cream
Cooking Directions
  1. Place sugar, leaves from mint and lime peel into a dry TM bowl. Mill Speed 10, 15 seconds. Set aside.
  2. Add mango flesh to the bowl and puree Speed 5, 10 seconds. Set aside.
  3. Add butterfly to TM bowl, then add cream. Whip cream on Speed 4 until stiff peaks form, be careful not to over beat. Add mango and 2 tbsp of the sugar mix. Gently fold with the spatula to combine. Place into serving glasses and refrigerate until serving. Serve with a sprinkle of sugar mix and a sprig of mint


Two Beautiful Sauces

I always love to have a few beautiful sauces or dressings in my fridge.  It means pulling together healthy, tasty meals is a simple task.  I especially love to add a bit of zest to my own lunchtime fry-up of leftovers and steamed or roasted vegetables (also often found in lovely glass bowls in my fridge)

The warmer weather of late has thrown my herb garden into a flurry of growth and greenery.  As many of my favorite concoctions start with a base of herbs, what better time to be inspired than Spring!

I thought I would share with you two quick and easy sauces I made today, and suggestions of ways they can be used.  Both complement similar dishes, however one has a definite middle eastern taste, whilst the other gives a more traditional Mediterranean flavour.  With two cloves of garlic each, both of them pack a punch!

Garlic and Coriander Yoghurt Dressing

1 clove garlic
Two sprigs of mint
½ bunch of coriander
125g Greek yoghurt
1 lemon – halved
40ml olive oil

Place garlic, mint and coriander into mixing bowl and chop 5 secs/sp 7.
Add yoghurt and put lid and MC in place. Squeeze juice of lemon onto the lid. Blend 30secs/sp3. Whilst blades are turning, drizzle oil onto the lid so that it slowly emulsifies into the yoghurt.
Drizzle dressing over the salad and serve the remaining in a jug or bowl.
Serve with:
  • any middle eastern morsels, such as felafels, 
  • a dressing to the famous beetroot salad 
  • tossed through some steamed green beans 
  • garnish for any morrocan or middle eastern meat dishes 
  • drizzled over BBQ kebabs 

Salsa Verde

2 cups of mixed herbs ie parsley, basil, oregano, mint
2 cloves of garlic
3 anchovy fillets
2 tsp capers
2 tsp mustard
Juice of a lemon
30g olive oil

Start by making the Salsa Verde. Combine all of the ingredients except the mustard, oil and lemon juice into the TM bowl, chop on Speed 6 for 10 seconds.
Add mustard and lemon juice and combine on Speed 4. Whilst blades are still turning add the oil slowly. Scrape down the bowl and process a little bit more if needed.

Serve with:
  • beautiful over steamed fish or chicken as in here
  • tossed through steamed greens; ie beans, asparagus and brocolini
  • as a dressing for a simple salad of roasted capsicum and chickpeas
  • great over any BBQ meat