Orange and Poppyseed Friands

  • Servings: 12
  • Difficulty: easy
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This is my favourite easy recipe for friands. They can be quite complicated to make but this is an easy cheats version which can be made quickly. They freeze well and make a good lunchbox snack. It was originally a Thermomix recipe from the recipe community. It works equally well with lemon and can be done without poppy seeds if you like.


-125g self raising flour

-180g raw sugar

-100g almonds

-110g butter

-3 eggs

-30g poppy seeds

-zest of one orange

-2 tblspns orange juice


-Preheat oven to 180C

-Spray a 12 hole friand tin with light oil spray. I don’t have a friand pan so I use a muffin pan and line with muffin cases….

-Place almonds and sugar into thermomix and blitz on speed 10 for 10-15 seconds. Set aside.

-Place orange zest in thermomix and chop on speed 9 for 10 seconds. Set aside but don’t be too worried if some stays in the bowl.

-Melt butter in TM bowl, 100 degrees for 1.30 mins, speed 2

-Add all ingredients back into thermomix bowl and combine speed 4 for 30 seconds.

-Pour into muffin cases or friand tin filling each 2/3 full.

-Bake for 15-20 mins, checking after 15 mins until a skewer inserted into the centre comes out clean.

Cool in the tin for 5 mins and then cool further on rack. Dust with icing sugar. Enjoy!


Chocolate Eclairs


Chocolate Eclairs

  • Servings: 12
  • Difficulty: moderate
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I ventured into Choux pastry this week, an unknown territory to me. My mum always made delicious Eclairs when I was a child, it was a Christmas or special occasion treat so I took on the challenge of keeping up the family tradition. Choux pastry can be a little tricky but using the thermomix makes it so much easier as you always know what temperature your mixture is at so no scrambling of the eggs is needed! I found this delicious recipe on Tenina's website


For the Choux

-250g water

-80g butter in small pieces

-pinch salt

-200g plain flour

-1tsp baking powder

-5 eggs

For the custard filling

-500g full cream milk

-1 egg

-50g caster sugar

-pinch salt

-30g cornflour

-1 vanilla pod

For the ganache

-200g dark chocolate

-80g double cream


-Preheat oven to 200C and line two baking trays with baking paper

-Place water, butter and salt into thermomix and cook 3min,100C,speed 1

-Add flour and baking powder and combine 1.5 mins speed 4

-Remove measuring cup and allow to cool to 50C

-Set the thermomix to 2 mins, speed 5. Add eggs slowly through lid. Mix a further 1 min, speed 5

-Place choux mixture in a piping bag and using a plain nozzle pipe abut 12-16 eclairs onto the baking trays. Don’t place them too close together or they will merge.

-Bake for 30-35 minutes. DON’T open the oven while they are baking or they’ll end up as flat as pancakes! Leave to cool on tray.

-I filled mine with fresh whipped cream but you can make a creme patisserie if you prefer. Place milk, egg, caster sugar, pinch salt, cornflour and scraped out insides of one vanilla pod in the thermomix while the eclairs are cooking . Cook for 8 minutes, 90C, reverse speed 3. Allow it to cool with plastic wrap on top to avoid a skin forming.

-Fill a piping bag with cream or creme patisserie and using a long thin nozzle inject the eclair from both ends.

-For the chocolate ganache, place chocolate in the thermomix and blitz for 10secs, speed 9. Then melt for 5 mins, 37C, speed 1, add the cream and mix 20 secs, speed 2. Pour the ganache into a shallow dish and dip the top of each eclair into it then leave to set on a wire rack. See how long you can wait before giving them a taste!






  • Servings: 4
  • Difficulty: easy to moderate
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I’ve been experimenting with different breads lately, you just can’t beat that fresh bready smell as it comes out of the oven to make you feel like a domestic goddess. I was inspired to make baguettes after yet another Bake Off session! This is based on Paul Hollywood’s method. The recipe makes four baguettes but some of them disappeared before I could take a picture!


500g strong white bread flour

10g salt

10g dry yeast

370ml cool water

Olive oil for greasing


Lightly oil a bowl or container with olive oil. Paul recommends using a square plastic container (2.25L)  as it helps with shaping the dough later.

Put the yeast, flour and salt (in that order) in the thermomix. Add 370 ml water. Mix for 5 seconds speed 5 and then knead for 6 minutes on interval setting. Place dough in bowl, cover and leave to prove for about an hour or until at least doubled in size. If you don’t have a thermie then this can also be made in a freestanding mixer or by hand….

Lightly dust the work surface with flour. Gently tip out the dough onto the surface. You want to try and keep as much air as possible in the dough. Divide the dough into four pieces. Shape each piece into an oblong by flattening out slightly and folding the sides into the middle. Roll into a sausage and gently roll with your hands further until about 30 cm long. I have a baguette pan and place the baguettes into it to let them rise again.  You can use a couche made of linen or cotton if you don’t have a special pan. The sides of the baguettes need to be supported or they will just spread sideways and be flat baguettes! Cover and leave to rise for another hour until doubled or until they spring back quickly when lightly prodded with a finger.

Preheat the oven to 220C/gas mk 9 and place a roasting tray in the bottom of the oven to warm.

When risen slash each baguette four times on the diagonal and dust with a little flour if you like.

Pour 750ml of cold water into the roasting pan to create steam and bake for 20-25 minutes until golden brown.

Cool on a wire rack.