Advocaat – Eggnog liqueur

Thermomix® time: 8 min
Total time: 10 min

Ingredients Eggnog Liquor

  • 6 egg yolks
  • 250 g caster sugar
  • ½ tsp natural vanilla extract
  • 375 g evaporated milk (1 can)
  • 125 g vodka
  • 125 g brandy


  1. Insert butterfly whisk. Place egg yolks, sugar and vanilla into mixing bowl and cook 5 min/ 70°C/ speed 4.
  2. Add evaporated milk, vodka and brandy and cook 3 min/ 70°C/ speed 4. Transfer liqueur into a hot-rinsed sealable storage bottle, leaving a few centimeters space at the top.
  3. Shake liqueur well, before pouring into glasses and serving.


TIP: · Advocaat is delicious poured over homemade vanilla ice cream, Christmas cake or Sago plum pudding. This is a thick style of advocaat. If you prefer a thinner consistency, add 150-200 g full cream milk in step 2 and proceed as per recipe.
UTENSILS: Thermomix parts: Stirring attachment (butterfly), Spatula, Measuring cup. Useful items: sealable bottle.
SERVING SIZE: 8 portions (975 g total).
NUTRITIONAL VALUES per 1 portion: Energy 1216 kJ / 290 kcal. Protein 5 g. Carb 36 g. Fat 7 g. Cholesterol 137 mg. Dietary fibre 0 g.
PRICE LEVEL: medium.
This recipe is from Vorwerk International.



Bellini Cocktail

Thermomix® time: 30 sec
Total time: 5 min

Ingredients Cocktail Bellini

  • 150 g peaches, peeled, stoned, halved or tinned peach halves, drained
  • 10 g lemon juice
  • 30 g sugar
  • 100 g ice cubes
  • 1200 g Champagne or sparkling wine


  1. Place peaches, lemon juice, sugar, ice and 75 g Champagne in mixing bowl then crush 30 sec/ speed 7. Divide between 6 Champagne flutes and top up with remaining Champagne. Serve immediately.
UTENSILS: Thermomix parts: Measuring cup. Useful items: Champagne flutes. SERVING SIZE: 6 glasses. DIFFICULTY: easy. NUTRITIONAL VALUES per 1 glass: Energy 4546 kJ / 1086 kcal. Protein 5 g. Carb 107 g. Fat 0 g. PRICE LEVEL: low.
This recipe is from Vorwerk International.

Red and green Christmas shortbread

Thermomix® time: 10-15 min
Total time: 2h 20 min

Ingredients Christmas shortbread

  • 40 g white rice
  • 60 g raw sugar
  • 300 g plain flour
  • 250 g butter, cut into cubes
  • 100 g shelled and unsalted pistachios
  • 100 g dried cranberries
  • 300 g white chocolate, broken into pieces


  1. Preheat oven to 150°C. Line a baking tray (30 x 40 cm) with baking paper and set aside.
  2. Place rice and sugar into the mixing bowl and mill 1 min/ speed 10. Scrape down sides of mixing bowl with spatula.
  3. Add flour and butter and mix 5 sec/ speed 5, then knead 40 sec/ dough mode.
  4. Add pistachios and dried cranberries and chop Turbo/ 1 sec/ 3-4 times, until a roughly chopped yet even consistency is achieved.
  5. Transfer mixture onto a silicone bread mat or lightly floured work surface and work mixture into a log (30 cm long). Wrap in plastic wrap and place in refrigerator for 1 hour to rest. Clean and dry mixing bowl.
  6. Remove from refrigerator, then using a serrated bread knife, cut into round slices (approx. 0.5 cm thick) to form biscuits. Place biscuits onto prepared baking tray and bake for approx. 20-30 minutes (150°C), or until biscuits are lightly golden.
  7. Leave shortbread to cool on baking tray for 10 minutes before transferring onto a wire rack to cool completely.
  8. While shortbread is cooling, place white chocolate into mixing bowl and grate 5 sec/ speed 8. Scrape down sides of mixing bowl with spatula, then melt 3 min/ 37°C/ speed 1. Scrape down sides of mixing bowl with spatula again, then melt for a further 5-7 min/ 37°C/ speed 1, or until chocolate has completely melted.
  9. Once shortbread has cooled, dip half of each biscuit into the melted chocolate. Place dipped shortbread onto a plate or tray lined with baking paper, then transfer into the refrigerator until chocolate has set (approx. 30 minutes).
  10. Serve immediately or transfer into a sealable container to store until use.
Tip: Baked shortbread will freeze well and can be dipped in the white chocolate while frozen. They will keep for up to 3 months in a freezable container in the freezer.
Utensils: Thermomix parts – Spatula, Measuring cup.
Useful items: baking paper, baking tray (30 x 40 cm), plastic wrap, silicone bread mat, serrated bread knife, wire rack, sealable container.
Serving size: 30 pieces 950 g.
Difficulty: easy.
Nutritional values per 1 piece (1 shortbread biscuit with white chocolate dip): Energy 792 kJ / 189 kcal. Protein 3 g. Carb 18 g. Fat 12 g. Cholesterol 21 mg. Dietary fibre <1 g.
Price level: low.
This recipe is from Vorwerk International.

Chocolate Fudge Cake

Thermomix® time: 7 min
Total time: 1 h

A rich but light cake that is a guaranteed crowd pleaser. It is a perfect option for a birthday or celebration cake with its thick icing and delicious flavour.

SPONGE Chocolate Fudge Cake


  • 200 g butter, diced, plus extra for greasing
  • 200 g dark chocolate, minimum 70% cocoa solids, pieces or callets
  • 100 g water
  • 250 g self-raising flour
  • 25 g cocoa powder
  • 180 g light brown sugar
  • 180 g golden caster sugar
  • 3 large eggs
  • 80 g crème fraîche


  1. Preheat oven to 170°C. Grease and line two cake tins (Ø 20 cm) with baking paper then set aside.
  2. Place chocolate in mixing bowl and chop 4 sec/ speed 10. Scrape down sides of mixing bowl with spatula.
  3. Add butter and water then melt 2 min/ 80°C/ speed 1.5.
  4. Add flour, cocoa powder, light brown sugar, caster sugar, eggs and crème fraîche then mix 20 sec/ speed 5. Scrape down sides of mixing bowl with spatula and mix again 10 sec/ speed 5.
  5. Divide cake batter between cake tins and bake for 35-40 minutes (170°C) until a skewer inserted in centre comes out clean. Clean and dry mixing bowl.
  6. Remove tins from oven and leave to cool for 10 minutes before removing from tins and transfering to wire rack to finish cooling. Meanwhile make icing.



  • 200 g dark chocolate, minimum 60% cocoa solids, pieces or callets
  • 200 g butter, in pieces, softened
  • 200 g icing sugar


  1. Place chocolate in mixing bowl and chop 4 sec/ speed 10. Scrape down sides of mixing bowl with spatula then melt 2 min/ 40°C/ speed 1.5. Scrape down sides of mixing bowl, then melt again 2 min/ 40°C/ speed 1.5.
  2. Insert butterfly whisk and add butter and icing sugar then mix 30 sec/ speed 3.5. Scrape down sides of mixing bowl with spatula and mix again 10 sec/ speed 3.5.
  3. To assemble, sandwich the two cakes together with icing then cover sides and top with remaining icing. Decorate as desired before serving.


Utensils Thermomix parts: Stirring attachment (butterfly), Spatula, Measuring cup.
Useful items: Baking paper, 2 round cake tins (Ø 20 cm), skewer, cooling rack
Serving size: 12 slices
Difficulty: Easy
Nutritional values per 1 slice: Energy 3181 kJ / 760 kcal. Protein 7 g. Carb 77 g. Fat 47 g
This recipe is from Vorwerk International.

Christmas Crown

Thermomix® time: 6 min

Ingredients Christmas Crown_2016

  • 300 g milk
  • 50 g butter, cut into pieces, plus extra for greasing
  • 20 g fresh yeast, crumbled or 2 tsp dried instant yeast (8 g)
  • 20-60 g sugar
  • 550 g bread flour
  • 1 ½ tsp salt
  • 1 egg, lightly whisked, for glazing


  1. Lightly grease a large bowl and set aside. Place milk, butter, fresh yeast and sugar into mixing bowl and warm 3 min/ 37ºC/ speed 2.
  2. Add bread flour and salt and knead 3 min/ dough mode. Place dough into prepared bowl, cover with cling film or a damp kitchen towel and let rise in a warm place until doubled in size (approx. 1 hour).
  3. Line a baking tray with baking paper and set aside. Divide dough into 3 pieces and roll each piece into a rope (approx. 45 cm). Join the 3 ropes at one end, plait, and join again at the other end. Place plait onto prepared baking tray, cover with cling film or a damp kitchen towel and let rise again in a warm place until doubled in size (approx. 30 minutes). Meanwhile, preheat oven to 180ºC.
  4. Brush with whisked egg and bake for 25-30 minutes (180ºC) or until bread sounds hollow when tapped in the underside. Allow to cool on a cooking rack begore slicing.


Portuguese-style Cod at Varoma

Thermomix® time: 30 min


  • 4 carrots Portuguese Cod
  • 2 medium onions, cut in half
  • 500 g cabbage
  • 500 g soaked cod
  • Salt and pepper to taste
  • 500 g potato, cut into quarters
  • 4 eggs
  • 1000 g water
  • 250 g cooked chickpeas
  • Olives



  1. Place carrots, onions and cabbage previously scalded in Varoma. Season cod with salt and pepper and place in Varoma tray. Put potatoes and eggs into the basket.
  2. Place water into the TM bowl, insert the basket, place the Varoma on top of the lid and cook 30 min/ Varoma/ speed 1. If some of the vegetables are not cooked properly, set an additional 5 min at the same temperature and speed.
  3. Blanch the grain with boiling water if necessary. Compose all ingredients smoothly on a platter and garnish with the olives.

Corn Pastels with Tuna

Thermomix® time: 31 min

Ingredients Corn Pastels with Tuna

  • 350 g sweet potatoes
  • 1000 g water
  • Salt to taste
  • 65 g corn flour
  • 1 onion
  • 50 g olive oil
  • 1 can of tuna
  • ½ chilli pepper
  • ½ coffee spoon of salt and garlic mixture
  • Oil for frying


  1. Place potatoes into mixing bowl with salted water and boil 20 min/ 100ºC/ speed spoon. Drain and reserve the cooking water.
  2. Attach the butterfly and mash the potatoes with a little of the reserved water 30 sec/ speed 3.5.
  3. Remove the butterfly, add corn flour and mix 20 sec/ speed 6, until a moldable past of soft consistency. Take out and set aside.
  4. Place onion and oil into mixing bowl and chop 5 sec/ speed 7 then sauté 7 min/ speed spoon.
  5. Add tuna and mix 15 sec/ speed 3. Season to taste and cook 3 min/ 100ºC/ speed spoon.
  6. Make balls of equal size with the dough, flatten with your hands and fill with the mixture obtained. Fold them in half, close and fry in hot oil.