Quick dipping!

Herbed Yoghurt Dip

Having a range of dip recipes up your sleeve for drop-in guests or a planned event is a good thing to have! I like to have a variety of textures and flavours so have collated a few recipes that are tasty and easy to make. I have used the herbed yoghurt dip with my Yoghurt Flatbread – a perfect combo!

The hommous recipe is one I have had floating around forever so I’m not sure where it comes from. The herbed yoghurt dip recipe is from www.taste.com.au

The best thing is, you don’t really need a Thermomix at all for these recipes!

Herbed Yoghurt Dip

  • Servings: 10-12
  • Difficulty: easy
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  • 1 clove garlic
  • Finely grated rind of 1 lemon
  • 110g herbs (I used dill, parsley and mint. You could also use a mix of others such as chives, coriander, basil)
  • 200g Greek-style plain yoghurt


  1. Add garlic to bowl and chop, 3 secs/ speed 6. Scrape down sides
  2. Add herbs and chop 3 secs/ speed 6. scrape down sides and repeat if necessary.
  3. Add lemon rind and yoghurt to bowl
  4. Mix together, backwards, speed 2 for about 20 seconds. Add an extra 10 seconds if needed.
  5. Put in a bowl and garnish with a sprig of dill or parsley. Serve with seed crackers.

And now for the amazing hommous (or hummus) recipe…

Classic Hommous

  • Servings: 10-12
  • Difficulty: easy
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  • 1 can of chickpeas, drained (approximately 400g. I used 2 tetra packs which equalled to about 420g)
  • 2 cloves garlic
  • 20g tahini paste
  • 20g olive oil
  • juice of one large lemon or 2 small lemons
  • 1 teaspoon of cumin (ground)


  1. Add garlic to bowl and chop 3 seconds/speed 6. Scrape down sides.
  2. Add remaining ingredients to bowl and blitz for 10 seconds, speed 6. Scrape down sides. Repeat. At this point, you will need to decide how you like your hommous. Personally, I like it smooth and not too thick, so blend for a little longer after adding some warm water, about 10g.
  3. Put in a bowl, sprinkle with paprika or extra cumin. Serve with seed crackers and other dips on a platter.

I hope these get you through the festive season!


Herbed Yoghurt Dip, served with shredded chicken, salad and yoghurt flatbread

Yoghurt Flatbread – quick, easy, tasty!

Delicious yoghurt flatbread

My sister gave me this recipe and I thought it would be perfect to adapt to the Thermomix. The original recipe is from Gourmet Traveller,  part of a trio of recipes, the others I am yet to try (perhaps a post for the future!).

This is a quick recipe and makes 4 large flatbread or 7-8 smaller ones. As yet, I haven’t tried doubling the recipe. I usually avoid using wheat flour, but when I do use it, I buy organic wheat flour, preferably locally grown, which I am lucky enough to be able to buy here.

Yoghurt Flatbread served with shredded chicken, lettuce, avocado and herbed yoghurt dip

I served this with shredded chicken using leftovers from Lala’s Kitchen Creamy Butter Chicken Recipe (amazing!! – I used chicken breast fillets in the recipe), Herbed Yoghurt Dip, avocado and some lettuce. I’ve also served it with chicken curry but made smaller flatbread shapes for this meal.

The dough is rather sticky, so extra flour on your hands will help. I suggest rolling it between baking paper when you get to that point in the recipe.


Yoghurt Flat Bread

  • Servings: 4 large
  • Difficulty: easy
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Delicious yoghurt flatbread


  • 300 g plain flour
  • 150g lukewarm water
  • 7 g dried yeast
  • 100g thick Greek-style yoghurt, at room temperature
  • 10g olive oil
  • Extra oil to cook the flatbread (I used coconut oil)


  1. Add flour to Thermomix bowl
  2. Put water and yeast in a jug with a pinch of flour and mix well. Wait 2-3 mins until it starts foaming.
  3. Add yeast & water mix to jug, with yoghurt and oil.
  4. Using the ‘dough’ setting, mix for 3 mins 30 seconds.
  5. Remove from Thermomix bowl (you can leave it in a lightly oiled bowl covered with a tea towel until you cook them)
  6. Divide dough into 4 separate balls (or more for smaller flatbread). Roll out on a lightly floured surface into rounds, using baking paper if needed (it can be sticky).
  7. Heat fry pan and extra oil. Cook each piece until they are golden brown. They should puff up a bit.
  8. Serve warm with the toppings of your choice.

I have tried this recipe with a mix of coconut flour and plain flour. I used 120g plain flour and 180g coconut flour. Coconut flour absorbs lots of liquid and they were a little on the dry side and not as flexible as 100% wheat flour but they were delicious with coconut curry.

Sweet potato soup – delicious and healthy

The cold and wintery weather here is definitely time for soup! Sweet potato (although not at part of the potato family apparently!) is a tasty option when having a meatless meal and by roasting the ingredients first, you get a lovely rich and sweet flavour. There are lots of different roast sweet potato soup recipes out there, but this is a simple and quick option that can be modified easily.

Roast sweet potato soup. So easy!

Believe it or not, I don’t use my Thermomix for everything, but this recipe does use it to blend everything up at the end. If you (very sadly!) don’t have a Thermomix, then a food processor or stick blender will also work.

I served this lovely soup with a dollop of Herbed Greek Yoghurt Dip, and on the side,  crispbread and a selection of cheeses and meats.

You could easily make adaptations by using coconut cream, adding curry powder instead of paprika, or adding a touch of chilli. Other vegetables could be added, such as carrot and potato, but watch the size and cooking time as vegetables like carrot take longer to roast. It made about 3 and a half generous serves. Adding a little more sweet potato or other vegetables, or some more liquid would make 4-5 serves.

Roast Sweet Potato Soup

  • Servings: 3-4
  • Difficulty: easy
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  • 1 large sweet potato (500-700 grams), chopped into cubes
  • 2 brown onions, peeled and quartered
  • 5-8 cloves garlic
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • salt and pepper to taste (I use about 1 teaspoon of each)
  • 350-500 grams water (boiled)
  • 1 teaspoon stock powder
  • 40 grams cream


Pre-heat oven to 180 degrees Celsius

In a large bowl, toss sweet potato, onion, garlic, oil, paprika and salt and pepper.

Put on a tray lined with baking paper and into the oven for approximately 30 mins.

Remove from oven, put sweet potato and onion in the Thermomix bowl. Squeeze garlic out of the skin into the bowl – make sure it is cool first.

Add minimum amount of water, cream and stock. Blend for 30 secs on speed 6. Check consistency – if it is too thick, add more water and repeat blending again until you achieve your desired consistency.

Serve with a dollop of Greek yoghurt or a herbed Greek yoghurt dip


*Just on a side note, the bowl the soup is served in is vintage Arabia from about the 1930s. Nice!


Who doesn’t love a rich delicious chocolate cake?!

One of the best things about my Thermomix is that I can make my own nut flours. Baking without refined white flour and sugar is something I enjoy doing and I have found 2 recipes, that when paired together, make for one rich delicious cake! I found the recipe for the almond flour chocolate cake on the Thermomix Recipe Community site and the Gooey Chocolate Ganache at Quirky Cooking. I have made this cake many times, served it with and without the ganache, and it is perfectly rich every time. I usually serve it with whipped cream, but you could also use whipped coconut cream if you are dairy adverse.


Rich Chocolate Almond Cake

  • Servings: 10-12
  • Difficulty: easy
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  • 270 g Dates (pitted)
  • 125 g Boiling water
  • 1/2 teaspoon Bi-carbonate of Soda
  • 250 g almonds
  • 3 eggs
  • 60 g coconut oil
  • 2 teaspoons vanilla essence
  • 50 g cocoa
  • 1 teaspoon baking powder
  • pinch salt


  1. Pre-heat oven to 180 degrees C.  Grease and line a 20 cm round cake pan (i used a bundt pan with a hole in the middle) Mix dates and bi-carb soda in boiling water and leave to soak for a few minutes while you do the next step.
  2. Grind almonds for 10 seconds, speed 9. Set aside.
  3. Put dates, water and bi-carb into mixing bowl, and blend for 30 seconds, speed 6.  You may need to stop and scrape the sides a couple of times, and maybe reduce the speed a little after the first few seconds if necessary.
  4. Add eggs, oil, vanilla essence and blend for 20 seconds, speed 6.  Scrape down bowl.
  5. Add almonds, baking powder, cocoa and salt and mix for 20 seconds, speed 6.  Scrape down bowl and repeat.
  6. Pour into prepared cake tin and bake at 180 degrees for 30 minutes, or until a skewer comes out clean.  Leave until cool before turning onto a serving plate. I covered mine with chocolate ganache (see recipe below) and sprinkled it with shredded coconut. You could also use cacao powder.
  7. Serve with whipped cream and raspberry coulis.

*please note the numbers on the photos do not correspond with the instructions

Gooey Chocolate Ganache

  • Servings: one cake
  • Difficulty: easy
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  • 100g raw cashews (soak in water for one hour then drain)
  • 3 fresh pitted dates
  • 20g raw cacao powder
  • 1 tsp vanilla extract
  • 20g pure maple syrup
  • 20g filtered water


  1. Grind cashews for 10 seconds, speed 9, until fine.
  2. Add remaining ingredients and mix at speed 6 for 30 seconds, scrape down, add a little more water if needed, and mix another 30 seconds until smooth.



The BEST seed crackers you will ever make!

My first recipe for this blog is seedy… (excuse the pun!) Who doesn’t like a crunchy, healthy cracker covered to enjoy at every meal?

This recipe I found at a lovely site called downshiftology and have made batch after batch!  I adapted the recipe to the Thermomix, and have used the locally grown flax seeds which, as an added bonus, are organic.

Traditionally here in Scandinavia they eat quite a wide range of crispbread or knäckebröd. You will find a great array of different types at any restaurant, and it is often included as a part of lunch or dinner – you can choose from a lovely assortment of dark breads and crispbreads. Not everyone can stomach the wheat flour though, and this recipe is a great alternative.

Seedy Crackers

  • Servings: 10-12
  • Difficulty: medium
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Delicious Seedy Crackers!
  • 190g flax seeds
  • 85g pumpkin seeds
  • 50g sesame seeds
  • 40g chia seeds
  • teaspoon salt
  • 260g water
  • Additional flavours: dried herbs such as thyme, basil, flavoured salt (pepper, chilli)


  1. Pre-heat your oven to 100 degrees C (220F)
  2. Weigh flax seeds in Thermomix, use Turbo for 6 seconds (Turbo 2 seconds x 3), Measuring Cup (MC) on.
  3. Weigh pumpkin seeds, keeping the flax seeds in the jug, 7 seconds on speed 6, MC on.
  4. Weigh the sesame seeds and chia seeds, using the ‘Tare’ button to reset between weighing.
  5. Add salt (and any additional flavours you might need) and use reverse, 6 seconds, stirring (spoon icon).
  6. Add water, reverse, 1 minute, stirring (spoon icon). You will need to check the mix, scrape down the sides if necessary. It needs time to soak up the water and for the chia seeds to do ‘their thing’ by binding the mix.
  7. Using your spatula, remove half the mixture, shape into a ball and put between 2 pieces of baking paper (parchment paper). Using a rolling pin, flatten the mixture carefully into your desired thickness. You can also neaten the edges with the edge of a knife, and gently score the mix to make perfect rectangular or square shapes.
  8. Put in oven on baking tray. 
  9. Repeat with remaining mixture.
  10. Set timer for 3 hours.*
  11. Allow to cool, then enjoy with your topping of choice!

*It’s a good idea to check halfway through. If you have a wire rack and a solid tray like I do in my oven, changing them over helps them dry out. The solid tray takes a little longer otherwise.


“You’re doing WHAT?!”

A mid-forties move to a distant land that’s about to head into winter, armed with a Thermomix, a few books and a knowledge of Swedish that hasn’t really been used in 26 years, is probably not a situation many people might find themselves in. And yet here I am! Doing exactly that!

Saltvik, Åland Islands, Finland

‘Why?’ I hear you ask…. well, it’s always about love, isn’t it? You fall in love and all of a sudden you are making life-changing decisions. And with a Thermomix! My love for cooking and all things Thermomix related has come with me to the amazing Mariehamn, so I have decided to let my passion fly free and blog about it! And hopefully, a few Scandinavian people might come along for the ride… (and, of course, anyone else who is interested!)

So here you will find recipes (tried and tested), adaptations, Swedish versions of old favourites, healthy eating recipes, all adapted for my Thermie, as I affectionately call her. You may also hear about my new home and the adventures I have!