Carob Cake by Corinne Caruana

Thermomix® time: 1.5 min
Total time: 60 min


  • ½ cup all-purpose flour
  • 6 tbsp whole wheat pastry or white wheat flour
  • 3 tbsp carob powder
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ¼ tsp ground cinnamon
  • 1 medium banana mashed (about 1/3 cup)
  • ¼ cup honey
  • 1 egg
  • ½ cup milk
  • ¼ cup melted unsalted butter / rapeseed oil/ coconut oil
  • 1 tsp vanilla extract
  • Oil for greasing/ Greaseproof paper


  1. Preheat oven to 350ºF. Lightly spray a (9-inch) baking pan with spray oil and set aside.
  2. In TM5 mixing bowl, whisk together egg, milk, butter or oil and vanilla 30 sec/ speed 3.
  3. Add banana, honey and cinnamon and mix 15 sec/ speed 4.
  4. Combine flours, carob powder, baking powder, baking soda and salt into mixing bowl and mix 40 sec/ speed 5 with aid of spatula.
  5. Check if all dry ingredients are mixed well to the egg mixture.
  6. Whisk in ½ cup hot water and mix a further 10 sec/ speed 5.
  7. Pour batter into prepared pan.
  8. Bake until toothpick inserted in the middle comes out clean, 40 to 45 minutes. Set aside to let cool for 15 minutes, then serve warm or remove from pan and let cool completely on a wire rack.

Carob Cake_Corinne Caruana_CONTEST

Portuguese Seafood Soup

Thermomix® time: 29 min
Total time: 45 min

Ingredients Portuguese Fish Soup.png

  • 2 eggs
  • 500 g mussels, clean
  • 300 g fish fillets
  • 1000 g water
  • 250 g shrimps, with shell and heads
  • 100 g green pepper
  • 100 g red pepper
  • 150 g onion
  • 2 garlic cloves
  • 200 g tomato pulp
  • 70 g olive oil
  • 2 fish stocks
  • 1 bay leaf
  • Ground pepper to taste
  • 60 g rice
  • 1 tbsp chopped coriander


  1. Wrap eggs in cling film and place in Varoma, together with mussels and fish fillets. Set aside.
  2. Place 500 g water and shrimps’ shells and heads into mixing bowl and set 5 min/ 100ºC/ speed 3. Strain the liquid with the help of the simmering basket and reserve the fumet.
  3. Cut shrimp crumb in pieces and set aside.
  4. Place in the clean mixing bowl green and red pepper, onion and garlic and chop 6 sec/ speed 5.
  5. Add tomato pulp and chop 15 sec/ speed 7.
  6. Add oil and sauté 7 min/ 100ºC/ speed 1.
  7. Add 500 g water, fish stocks, bay leaf, ground pepper and fumet and set 7 min/ Varoma/ speed 1.

Jose’s Bloody Mary

Thermomix® time: 2 min
Total time: 5 min

Ingredients for tomato juice Bloodymary_1

  • 300 g tomatoes, very mature
  • 100 g water

Preparations of tomato juice

  1. Place ingredients into mixing bowl and set 2 min/ speed 10.
  2. Drain in a fine mesh sieve.

Ingredients for the cocktail

  • Ice
  • Vodka
  • Homemade tomato juice, prepared with your TM5
  • 1 lemon, cut in slices
  • Freshly mixture of rock salt with 2 peppers

Preparation of cocktail

  1. Place 2 or 3 ice rocks in each glass.
  2. Cover with vodka.
  3. Pour the tomato juice and a slice of lemon.
  4. Season with the aromatic mixture and gently mix with a spoon.
  5. Enjoy!

Mussels with Crème Fraiche and Herbs

This recipe is from Vorwerk International.
Thermomix® time: 27 min
Total time: 60 min

Ingredients  Mussels

  • 80 g shallots, cut in halves
  • 5 sprigs fresh parsley, leaves only
  • 40 g unsalted butter
  • 100 g Pineau de Charentes or 100 g Sherry
  • 1-2 pinches ground pepper
  • 1500 g bouchot mussels, fresh, cleaned
  • 100 g crème fraîche
  • 3 egg yolks


  1. Place shallots and parsley in mixing bowl and chop 10 sec/ speed 6.
  2. Add butter and sauté without measuring cup 4 min/ 120°C/ speed 1.
  3. Add Pineau de Charentes and pepper. Set Varoma dish in position and add mussels in it. Close Varoma and steam 20 min/ Varoma/ speed 1. Set Varoma aside and keep warm. Strain the cooking water using a fine sieve above a bowl.
  4. Place cooking water, crème fraîche and egg yolks in mixing bowl and mix 15 sec/ speed 10, then heat 3 min/ 80°C/ speed 3. Meanwhile, remove one of the 2 shells from each mussel. Keep the mussels in their shells in the Varoma to keep hot. Serve the mussels in shallow dishes, and spoon over the sauce.
Tip: If you are short of time, omit the stage of removing one shell from each mussel, and simply leave the mussels in the whole shell.
Variation: This recipe can also be prepared with 1500 g clams. Regular mussels can be used if the Bouchot variety is not available.
Background information: Pineau is a speciality of western France, it is a rich golden fortified wine, approx 17% ABV, made from grape must.


Hollandaise sauce

This recipe is from Vorwerk International.
Thermomix® time: 9 min
Total time: 15 min

Ingredients Holandaise Sauce_blog

  • 4 egg yolks
  • 20 g lemon juice (approx. 1/2 lemon) or to taste
  • 1 pinch salt, to taste
  • 2 – 3 pinch ground black pepper, to taste
  • 130 g unsalted butter, chilled, cut into pieces (1 cm)


  1. Insert butterfly whisk. Place egg yolks, lemon juice, salt and pepper into mixing bowl and mix 10 sec/ speed 4.
  2. Mix 6 min/ 90°C/ speed 3, slowly adding pieces of chilled butter through hole in mixing bowl lid, waiting for each piece to melt before adding another. Insert measuring cup and cook 3 min/ 95°C/ speed 2. Serve immediately (see Tips).
· Serve hollandaise over asparagus or with poached eggs.
· Remove hollandaise from the mixing bowl immediately after cooking to prevent splitting.
UTENSILS: Thermomix parts: Stirring attachment (butterfly), Spatula, Measuring cup
SERVING SIZE: 6 portions
NUTRITIONAL VALUES per 1 portion: Energy 815 kJ / 194 kcal, Protein 2 g, Carb <1 g, Fat 21 g, Cholesterol 167 mg, Dietary fibre 0 g

Cereals and Raisins Bread

Thermomix® time: 2 min

Ingredients Cereal and Raisins Bread

  • 1 tbsp honey
  • 50 g butter
  • 350 g flour
  • 100 g brown sugar
  • 250 g milk
  • 100 g raisins
  • 10 g sesame seeds
  • 10 g flax seeds
  • 1 egg yolk


  1. Preheat oven to 200ºC.
  2. Place honey, butter, flour, sugar and milk into mixing bowl and mix 10 sec/ speed 6.
  3. Knead 1 min/ dough mode.
  4. Add raisins, sesame and flax seed and set 1 min/ dough mode.
  5. Shape by hand small breads with the help of two spoons, brush with scrambled egg yolk and sprinkle with some more seeds.
  6. 6. Bake for about 30 minutes in a silicone tray.