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Thermomix Recipes & Blog - alyce alexandra

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30 Nov, 2017

Thermomix gingerbread

One of our favourite holiday treats, made easily and deliciously at home. We think these biscuits make the most thoughtful edible gifts, but just remember to make extra for you as it’s near impossible to stop at just one!

+ vegetarian

Makes 50 biscuits  

150g butter, roughly chopped
100g brown sugar
250g golden syrup
1 egg
3 tsp mixed spice
2 tsp ginger, ground
¼ tsp fine salt
470g plain flour + extra for dusting
½ tsp bi carb soda

  1. Place butter and sugar in TC bowl, cream for 1 minute, speed 4.
  2. Add golden syrup, egg, mixed spice, ginger and salt, mix for 10 seconds, speed 4.
  3. Add flour and bi carb soda, mix for 20 seconds, speed 3, or until mixture comes together. Squeeze dough into a disc shape, wrap in baking mat or cling film and refrigerate for 1 hour.
  4. Preheat oven to 160°C.
  5. Roll out dough to 7mm thick on a well-floured surface, flouring rolling pin also. Using cookie cutters, cut out individual biscuits and transfer to a lined baking tray. Repeat with excess dough. 
  6. Bake for 10 minutes for small cookies and 15 minutes for larger ones, or until cookies are just starting to colour. Allow to cool for a minimum 10 minutes before transferring from tray to a cooling rack.
Thermomix gingerbread 1.jpg
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06 Oct, 2017

Alyce featured on Whimn

"Alyce Alexandra is busy. The author, recipe developer, teacher and writer is the woman behind her eponymous business: A multi-hyphenate company that retails cookbooks and accessories for Thermomixes and other all-in-one cooker appliances. (Her sister Loryn is her business partner, and other sister Ellen is one of her eight staff members.)

She has self-published seven cookbooks and has just released a brand new one, with the added weight of publishing house Penguin behind her. She teaches cooking classes and curates videos helping people get the most out of their kitchen-top appliances.

So she's juggling a lot. Which is why she finds it hard to resist the lure of hitting snooze every morning. "The snooze button used to be my friend," Alexandra laughs. This year, she's introduced a morning routine to help her maximise one of her favourite things: downtime in bed. "It's not that I don't want to wake up, it's that I don't want to get up," Alexandra says...."

Click here to read the full article.

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06 Oct, 2017

thermomix zucchini fritters

The weather is warming up and zucchinis are back! During the summer months they are super cheap to buy and super easy to grow – I always end up with way too many just from two plants! So, you’ve got all those beautiful fresh zucchinis… what are you going to do with them? Zucchini fritters are my preferred pick, as they are just so versatile - serve for breakfast, lunch, dinner or in-between. The fresh herbs keep them fresh and light while the cheese ensures they are moreish and satisfying. Give them a go and let us know what you think!

Happy cooking xx 

This recipe first appeared in TMix+ Magazine, devoted to all things Thermomix. Click here to check it out. 

+ vegetarian

Makes 8

600g zucchini, quartered
2 tsp fine salt
150g tasty cheese, roughly chopped
Handful fresh mint
Handful fresh parsley
2 spring onions, halved
80g plain flour
1 egg
Macadamia oil, for frying

  1. Place zucchini and 1 tsp salt in TM bowl, chop for 2 seconds, speed 5, or until coarsely grated. Tip out onto a clean tea towel and wring out to release as much liquid as possible. The more liquid you squeeze out, the firmer your fritters will be.
  2. In a clean TM bowl place cheese, grate for 3 seconds, speed 8.
  3. Add mint, parsley and spring onions, chop for 2 seconds, speed 8. 
  4. Add zucchini, flour, egg and remaining 1 tsp salt, mix for 20 seconds, reverse speed 3. You want a stiff mixture; if mixture is too wet mix in additional flour.  
  5. Heat a tablespoon of macadamia oil in a large fry pan over medium heat. Add 3-4 large spoonfuls of mixture and flatten slightly with the back of a spatula. Cook for 3 minute each side, or until golden and cooked through. Repeat with remaining mixture adding additional macadamia oil.
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05 Oct, 2017

plastic fishies aren't our friends


It's time to say no to these little plastic fishes it is predicted by 2050 there will be more plastic in the ocean than fish! So let's say goodbye to these single use fishes so we can start protecting the real ones keep a glass bottle of soy sauce at home, your desk at work or even in your car- wherever you use these menaces! 

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23 Sep, 2017

thermo pink chia puddings

I am a big fan of anything that can be made in advance, especially when it comes to breakfast! This one is a favourite of mine, particularly during the week. Make it before bed and enjoy a healthy breakfast on the go in the morning. Chia seeds are full of protein and fibre so they really keep you  full ’til lunch.

+ gluten free
+ dairy free
+ vegetarian
+ vegan

Serves 4

100g fresh or frozen raspberries
20g raw sugar or xylitol (optional) 
400g can coconut milk
60g chia seeds
Your choice of toppings (fresh fruit, dried fruit, coconut, nuts, seeds, buckwheat groats,  cacao nibs etc)

  1. Place raspberries and sugar or xylitol in TC bowl, pulverise for 10 seconds, speed 9. 
  2. Add coconut milk, mix for 5 seconds, speed 6. 
  3. Add chia seeds, mix for 5 seconds, reverse speed 4. 
  4. Divide coconut mixture among 4 jars or bowls. Sprinkle with toppings. Refrigerate overnight. 

Enjoy straight out of the jar or bowl in the morning. 

Variation: Replace raspberries with mango or banana for a tropical twist. 

Recipe from: Everyday Thermo Cooking

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11 Sep, 2017

your daily greens thermomix pesto pasta

We are huge fans of anything quick, delicious and nutritious, which is why this recipe is one of our favourites! Kale season is nearly over, so make the most of it with this pesto pasta. Any pasta can be used, however we love buckwheat spirals as they are really good for you, but don’t taste it! 

+ gluten free (option)
+ dairy free
+ vegetarian
+ vegan 

Serves 5

500g pasta
200g frozen green peas
3 garlic cloves, peeled
100g olive oil
2 x limes, juice only
80g walnuts
80g cashews
60g kale leaves
Large handful basil leaves
80g water
2 tbsp nutritional yeast flakes
1 tbsp coconut sugar
1 ½ tsp fine salt
1 tsp onion powder
1 handful mint leaves
30g black sesame seeds

  1. Cook pasta according to packet instructions. Add peas for the last minute and then drain with pasta.
  2. Place garlic in TM bowl, chop for 5 seconds, speed 5. Scrape down sides. 
  3. Add 50g olive oil, sauté for 5 minutes, 100°C, speed 1. 
  4. Add remaining 50g oil, lime juice, walnuts, cashews, kale, basil, water, yeast flakes, coconut sugar, salt, onion powder, blend for 30 seconds, speed 8. Scrape down sides.
  5. Blend for a further 10 seconds, speed 6. 

Toss pesto sauce with cooked pasta, peas and fresh mint. Garnish with sesame seeds and serve. 

Tip: Use gluten free or buckwheat pasta for a gluten free meal.

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11 Sep, 2017

thermomix blood orange cordial

Just like the Sanpellegrino Aranciata Rossa, this beautiful spring drink perfectly balances sweet and sour, with just a touch of bitterness. 

This recipe first appeared in Issue 5 of TMix+ Magazine, devoted to all things Thermomix. Click here to check it out

AA_23.08.17-131_1050x@2x.progressive.jpg issue_5_1050x@2x.progressive.jpg

+ gluten free
+ dairy free
+ vegetarian
+ vegan 

Makes 500ml cordial 

1kg blood oranges, zest and juice
300g raw sugar
1 lemon, juice only
Soda water, to serve

  1. Place orange zest and sugar in TM bowl, mill for 30 seconds, speed 9. 
  2. Add orange and lemon juice, heat for 6 minutes, 70°C, speed 3. Strain through a fine sieve and store in the refrigerator until ready to serve. 

To serve, mix 1 part cordial to 6 parts water, or to taste. 

Variation: Mix with tequila and serve in a salt rimmed glass (pictured).

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31 Aug, 2017

your second hand jars are more valuable than you think

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This week i am all about Jars jars jars!! These babies make a great best friend, the will hang around forever and are transparent so nothing will get past you Jars can be re used multiple times and for multiple purposes. Use them for long term storage in your pantry or short term in the fridge for that left over salad dressing, smoothie or my favorite- pickle red onions in vinegar! (the best addition to any salad!) Jar usage means no cling wrap or foil lid so you will be doing the world a favor and your budget :P Alyce has a great youtube video on how to get those annoying stickers off jars which I highly recommend, I love it otherwise everything in my fridge would be labelled ‘tomato paste’ 

click here to watch video Chalkboard labels20150703_0004.jpg
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