Recipe List | Dani Valent

Recipe List

Recipe List2019-01-15T11:44:28+00:00


This page lists all the recipes and videos available on the site. Check out the list of tasty dishes (there’s something new every week) and click through to the free videos (click the ‘watch this now’ text).

If you like what you see here, please join my happy members. See what they say about the site. Or perhaps you’d like to see my Bloopers!


The wonderful Sharon Flynn shows us how to use the Thermomix’s automatic yoghurt function to create a sweet (but sugar-free) fermented paste that’s so versatile and delicious.

Blue Cheese Dip
This is cheesemonger Anthony Femia’s favourite dip! Anthony reckons it’s a great one to eat on the couch while watching sport on TV. Keep it simple with crackers and crudités or take it to the next level with buffalo wings.

Chestnut Butter
Chestnut butter is a favourite in France: it’s sweet, smooth and tasty, like peanut butter with soul. Spread it on a baguette, set it in a tart shell, swirl it through ice cream or dollop it over Chestnut Pancakes. You can also add chocolate to turn Chestnut Butter into Chestnutella (see Variation) but I love the sophisticated simplicity of the pared back version.

Everything Salsa
The flavour-packed condiment that can be turned into dips, dressings and marinades. With its origins in salsa verde, French sauce verte, or South American chimichurri, its future is endless.

Chilli Lime Crumbwatch this now!
A spicy, zesty flavoured salt that adds a kick to everything from fruit to prawns to mayonnaise.

In Korea, it’s not a meal unless there’s kimchi. Learn how to make the fermented vegetable condiment you’ll want to put on everything.

Mint & Coriander Chutney
I love the way Indian chef Jessi Singh demystifies and simplifies Indian food. When he mentioned he was making a chutney, my mind turned to slow-cooked syrupy concoctions but that’s not what he meant at all! This is a quick, fresh chutney that is about to become a staple in your fridge and on…everything!

Miso Hollandaise 
I caught up with chef Sean Connolly and came away with a really simple but totally delicious spin on hollandaise. I serve it with greens but it’s also fab with steak.

Vegan Kimchi Mayo
It’s so much fun cooking with Sharon Flynn. Flavoured with kimchi paste and thickened with aquafaba, this killer condiment is just begging to have crumbed prawns or calamari dunked into it.


Black Rice Pudding
The breakfast that sets the tone for a sunshiny day, using black rice and coconut milk to create a tropical breakfast that you could also eat for dessert.

Breakfast Curd with Toasted Grains
A nourishing bowl-set breakfast curd (like a fresh cheese) served with figs, honey-toasted nuts and grains from chef Jesse Gerner.

Buckwheat Kedgeree

Kedgeree is an Anglo-Indian rice dish which includes smoked fish, boiled eggs and curry spices. I’ve turned it into a sustaining breakfast risotto by using nutty, wholesome buckwheat instead of rice.

Chestnut Pancakes
Two ingredients! These vegan pancakes are the easiest thing ever because they require just chestnut flour and water. I serve them with a pear muesli that takes just three seconds to make

Coconut Flour Pancakes with Blueberry Syrupwatch this now!
A spicy, zesty flavoured salt that adds a kick to everything from fruit to prawns to mayonnaise.

Chai Porridge
With this oat mixture on hand you’re only 6 minutes away from a fabulous breakfast. Two types of ginger and gentle spicing gives this porridge a warming and sustaining boost.

Chlorophyll Paste & Smoothie
I love chlorophyll because it’s fun to make and really good to drink – or eat! Learn how to use the heating and stirring properties of the Thermomix to make chlorophyll paste, then enjoy it in a healthy smoothie.

Corn Custard with Chicken Congee

Chef Victor Liong’s Chinese rice porridge is served with a single-ingredient savoury custard – it’s almost magically surprising and is comforting for breakfast or supper.

Lemon Bomb Smoothie
Adelaide chef Jock Zonfrillo is a big advocate for indigenous Australian ingredients, used with respect and innovation at his restaurant Orana. He’s also a big Thermomix fan both in the restaurant and at home and he shares his family’s formula for an exciting new spin on a green smoothie.

Matcha Smoothie Bowl
A quick, easy and healthy breakfast that also works as a jarred meal on the go. The goodness of oats, nuts and chia seeds and a green boost from spinach and matcha, as well as Japanese green tea powder.

Salted Caramel Peanut Butter Smoothie
This dairy-free smoothie recipe is Jo ‘Quirky Cooking’ Whitton’s short cut to tasty indulgence. Have it for breakfast or a nourishing and filling snack.


Blueberry Spritz

The basis for this refreshing cocktail is a ’shrub’ which you can think of as an acidulated fruit cordial, or a fruity drinking vinegar. We then turn it into a spritzy gin-based cocktail. Lillet Blanc is a French wine-based aperitif.

Casa Daiquiri

Chef Jesse Gerner tricks up a rum and lime daiquiri with aromatic vermouth, giving the cocktail a herbaceous lift.

Chlorophyll Paste & Smoothie

I love chlorophyll because it’s fun to make and really good to drink – or eat! Learn how to use the heating and stirring properties of the Thermomix to make chlorophyll paste, then enjoy it in a healthy smoothie.

Frosé – watch this now!
It’s pink, it’s slushy, it’s wine and it’s fruit. It’s frozen rosé, aka fro-zay baby! This is the drink of the summer and it’s so easy to make in your Thermomix. (And if you’re watching this in the northern hemisphere, it’s the drink to make you look forward to next summer!)

Grove 42, Carrot & Sage Non-Alcoholic Cocktail
Grove 42 is an innovative non-alcoholic distilled spirit from Seedlip. Flavoured with citrus and spice, the bitter orange and lemongrass notes in the spirit are echoed nicely by the sweet carrot cordial.

Lemon Bomb Smoothie
Adelaide chef Jock Zonfrillo is a big advocate for indigenous Australian ingredients, used with respect and innovation at his restaurant Orana. He’s also a big Thermomix fan both in the restaurant and at home and he shares his family’s formula for an exciting new spin on a green smoothie.

Mint & Choc-Chip Hemp Smoothie
As well as being incredibly tasty and energising, this mint, nut and choc-chip smoothie is bursting with goodness thanks to hemp, a new It ingredient.

Mexican Green Juice
There’s nothing as energising as a spin around a Mexican market… except this green juice inspired by my exploration of Mexico City. It’s full of vim, vigour and green goodness

Mousse-like Mango Lassi – Jessi Singh
This is such a great drink for the warmer months and, as mangoes become sweeter through summer, you can reduce or omit the sugar.


The negroni is one of my favourite cocktails: dry, classy, classic…but what if we built it up with blood orange juice and turned it into a frozen drink? Would life improve? I say, ‘yes!’

So simple to make – equal parts of three alcohols, stirred with ice, garnished with orange – it’s also inspired a thousand variations, including my hot-summer-nights Nefrozi version.

Peach Margarita
This delicious Peach Margarita has the consistency of a granita and the punch of a prizefighter.

Pekmez is a Turkish grape syrup, made simply from reduced grape juice. It’s sweet and syrupy but there’s no added sugar. In Turkey, it’s drizzled into tahini as a classic after-school snack. It can also be used as a sweetener in tea, a cordial base, on porridge, over yoghurt, and in a salad dressing or marinade. Oh, and did I mention cocktails…

Rhubarb Saffrontini
This elegant and party-friendly spin on a classic martini begins with a colourful, tasty rhubarb syrup that’s spiked with saffron. Then we add our pink potion to gin and vermouth and turn it into a chilled, stirred martini. It’s such a nice drink!

Salted Caramel Peanut Butter Smoothie
This dairy-free smoothie recipe is Jo ‘Quirky Cooking’ Whitton’s short cut to tasty indulgence. Have it for breakfast or a nourishing and filling snack.

Summer Cocktails
This video is a triple-whammy of liquid wonder. We start with Nefrozi, my spin on the classic Negroni, move on with Watermelon Blush, a refreshing fruity cocktail and finish with Sangranita, my slushie spin on sangria, made with white wine and tropical fruit instead of traditional red wine, apple and orange.

Watermelon Smash
With this sparky syrup on hand, you’re only one minute from fabulous refreshing fizz whenever the moment seems ripe. I also share an easy and adaptable pickle for watermelon rind and ginger.

Wet Chai
Chai is one thing but wet chai takes it to the next level! We first make a spiced tea mix then jumble it together with honey and fresh ginger, lending sweet, zesty notes and a dewy dampness to the classic brew base.


Avocado Sorbet
A quick and easy 
savoury sorbet that works as a palate cleanser, refreshing snack or jazzy rice bowl topping. Try it with oysters!

BBQ Prawn Kofte Salad
A fresh and funky seafood summer salad from Shane Delia. These grilled prawn kofte are partnered with funky basturma (air-dried beef) and purslane but you can just as easily use prosciutto and baby spinach – I love the flexibility of this salad!

Beetroot, Pear & Pomegranate Salad
Pomegranate deseeding wizardry is the beginning of this easy recipe, which ends up as a fresh and herby salad. Beetroot coleslaw was one of the first things I saw made in the Thermomix and it totally rocked my world. I love that 2-second chop and stir!

Buttered Cabbage with Orange Syrup – Gerard Pheland
This stunning cabbage dish is a great shared side for dinner parties or barbecues and makes a very satisfying vegetarian meal all by itself.

Cauliflower Hummus with Spiced Beef
Chef Shane Delia’s fancy roasted cauliflower hummus pairs brilliantly with sauteed spiced beef mince.

Cervelle de Canut
I love dishes that are more than the sum of their parts: really delicious but so easy to make that you feel like you’re cheating. This Cervelle de Canut (a cheese dip) definitely fits into that category. It’s a flexible friend, great with crackers and also good to dollop over roast potatoes or steak, or to dot on oysters.

Cheesy Quinoa Bites
Zaslavsky’s enthusiasm for healthy, easy, veg-packed food really shines through in this video. These Bites are easy, flexible and freeze well.

You may have made hummus before. You’ve probably made it in your Thermomix. But you’ve never made hummus like Israeli celeb chef Eyal Shani makes hummus. And 1 100-per-cent bet you haven’t served it like this.

Fried Calamari with Chipotle Mayonnaise
We start with a basic mayonnaise recipe then flavour it with smoked Mexican chillies. After that, we clean and cook calamari – it’s so good with this mayo.

Egg Fu Yong
Brilliant chef Ben Shewry cooks a comforting and creative savoury egg custard with a crunchy chicken and herb topping.

When people say ‘gazpacho’, they’re normally thinking of a tomato soup thickened with bread. When Israel chef Eyal Shani says ‘gazpacho’, he’s thinking of a mind-bending concoction that includes tomatoes, forgets the bread and uses a totally surprising ingredient that takes a fresh, simple soup into another dimension.

Ginger Duck with Steamed Bao and Crispy Duck Skin
Inspired by sauce running down my elbow at Momofuku in New York, the creation of these steamed bao for Thermomix has been a tasty victory. The bao are fluffy fold-over pouches and they’re filled with ginger-marinated duck, fresh vegetables, a lusciously punchy sauce and shatter-crisp duck skin.

Grissini & Fetta Dip
Baking is so honest, comforting and relaxing, especially when the results are so great! Crisp, elegant spice-sprinkled grissini with a dill-spiked fetta dip. Winning all round in this collaboration with Sophia Handschuh.

Goma Dofu
Tofu in the Thermomix? Yes! This sesame tofu has smooth texture and subtle flavour, as well as being gluten-free and vegan.

Jing Shui Daan
This savoury steamed egg custard from Tony Tan is such a satisfying, comforting dish and one that is endlessly adaptable. Tony says he rustles in the refrigerator and pantry and puts in just about anything he finds.

Leek, Potato and Truffle Soup
Leek, potato and truffle are a lovely combination and, even if you don’t have truffle, you will still be able to make a gorgeous soup without it. This recipe is vegan but you can add a little cream if you like – dairy does tend to help the truffle flavour carry

Lettuce Sauce & Oysters
Albert Adria is one of the giants of modern cuisine – along with his brother 
Ferran he ran El Bulli restaurant, the game-changing home of molecular gastronomy and an inspiration to many of the world’s top chefs. I caught up with him at a Gastronomy Congress where he shared tips, insights and a simple soup to serve with oysters.

Come with me to San Sebastian, Spain, where chef Ruben Trincado makes a modern version of a Basque fisherman’s stew with tuna and potatoes.

Mushroom & Millet Minestrone
How good is soup! A great soup is comforting and nourishing, tasty and satisfying and, for the cook, a never-ending opportunity to be creative. I love simple one-vegetable soups (hello, pumpkin!) but I also love boosting bowl value with greens and grains as we do here, with this hearty, healthy minestrone.

Okonomi-Kimchi Savoury Pancakes
I came up with this riff on okonomiyaki (Japanese pancakes) because I am always looking for new ways to eat kimchi, Korean fermented cabbage, which we show you how to make here. You can also buy it, or just leave it out – the pancakes are great anyway.

Pear Coleslaw with Pear Vinaigrette
The first time I saw a 2-second Thermomix coleslaw I quivered with excitement. How could something so good be so easy? I’m always looking for twists on classics and that’s how I came up with this delicious pear coleslaw.

Pierogies & Pretzels
Two recipes from Grant Achatz, the legendary US chef who brought us edible balloons: dark, fluffy pretzels and golden, crisp pierogies. Both are lovely and best eaten with hot mustard.

Potato Mochi – Michael Ryan
In Japan, mochi are soft, round snack-sized pucks, usually made from pounded glutinous rice, sometimes stuffed with bean paste or jellied fruit. Mochi are usually sweet but savoury ones are great too. Award-winning chef Michael Ryan’s delicious version achieves the distinctive pillowy mochi texture by using whipped potatoes and a little potato starch.

Prawn Cocktail Skewers – Emma Warren
The pairing of crustaceans and cured ham is a cocktail party favourite around the world. Serve these as a really quick and easy summer appetiser or offer them individually as canapés at your next party.

Prawn & Potato Salad
Prawns and (Aussie) Christmas go together like kisses and mistletoe. This salad is a celebratory tumble of colours and textures with bright pops of flavour from the pickles, horseradish and caviar.

Pumpkin Soup with Virtual Bacon Dust
The Pumpkin Soup method is interesting but it’s the Virtual Bacon Dust that is the real thrill in this George Calombaris recipe. It tastes just like bacon, but no pigs were harmed in its creation. Just three ingredients lead to a mind-bending taste explosion.

Red Capsicum Pithivier
A pithivier is a French puff pastry tart, traditionally made with sweet almond cream. This savoury interpretation still has sweetness from the slow-cooked onions and dried fruit.

Rice Crackers
Don’t you love making things that everyone else buys? That’s just one of the joys of these crisp and 
flavoursome crackers, made with an interesting mixture of raw and cooked rice, and painted with a sweet-salt glaze.

Scallop Mousseline with Lemon Caper Sauce
Sweet scallops turned into a fluffy cloud! This is a fancy dinner party dish that’s easy to make in the Varoma. It’s a lovely way to begin a French-inspired dinner party.

Sopa Freda de Meló – Melon Soup – Emma Warren
This recipe comes from the lovely Emma Warren, author of The Catalan Kitchen, a book that celebrates the food of Spain where Emma has spent many years.

Steamed Oysters with Ginger and Spring Onion Oils
Chef Victor Liong takes a classic Cantonese flavour profile and turns it into two flavoured oils that will give sparkle and surprise to countless Chinese dishes.

Steamed Corn with Spicy Allioli – watch this now!
A killer corn snack from chef Jesse Gerner. Steamed corn is coated in butter, sprinkled with dried corn and laid over a bed of luscious allioli (that’s a Spanish version of aioli or mayo, folks!)

Strawberry Gazpacho with Tomato, Basil and Goat’s Cheese Salad
A fresh and fruity take on the traditional chilled tomato soup – watch me race the soup as I make a salad. Recipe by Portuguese chef Henrique Sa Pessoa.

Chef Frank Camorra makes his tortilla in the great outdoors over open flame. You can do it his way, or go Thermo-stylewith our fabulous Varoma tortilla.

Ultimate Mac and Cheese Toastie
Toasted sandwiches are so simple but so good and this is probably the best one I’ve ever had. As well as the gooey indulgence and cheesy bite, there’s funky spice because we add a little kimchi. Even better, our toastie is stuffed with macaroni cheese, possibly the world’s best comfort food.

Vadouvan Mussels
A warming French curry powder becomes the 
flavour base for an easy and elegant seafood entrée. 

Wattleseed & Macadamia Dukkah
We’re getting very cross-cultural here, taking the concept and many of the spice notes of a traditional Middle Eastern dukkah and sparking it up with Australian wattleseeds and macadamias.

White Garlic Soup with Seafood
Join me in San Sebastian, Spain, where Basque chef Juan Carlos Caro makes a traditional soup with vegetables from his own garden.


Aligot is a French-style mash that doesn’t quite know if it’s cheesy mash or potatoey cheese. Think equal quantities of dairy and spud combined in a wonderful romance. It’s ooey-gooey delicious and you need it in your life…though probably not every day!

Barolo-braised Beef with Polenta Cremoso
Chef Joseph Vargetto brings us an Italian winner dinner. Red-wine soused beef is caramelised in a pan with mushrooms then Thermomix-braised until it’s melty and succulent.

Beef Rotolo
This rolled beef dish is easy enough to serve for a mid-week meal and pretty enough to present at a dinner party. Steak is rolled with pesto and steamed in the Varoma over stock, which is then the base for a mustard sauce.

Beef Stir-Fry
There are so many things to love about this recipe. It’s an all-in-one dinner that feeds a crowd. It’s tasty and adaptable. It’s surprising – overcoming a phobia of steamed meat in one fell, delicious swoop.

BeetROOt Burgers

My own version of the classic Aussie burger starts by grating fresh beetroot into kangaroo mince before layering it up with other favourite flavours. So good!

Beetroot-cured Kingfish Salad
My recipes are about great dishes and satisfying meals but they’re also about building a repertoire of skills and techniques. Curing and smoking the fish for this delicious salad is sure to spark your own ideas for curing and smoking other ingredients and partnering them with other fresh produce.

Best Ever Bread Buns
These are my go-to bread rolls for burgers, barbecues and school lunches. I love how easy they are: once the dough is kneaded, you shape the bread, pop it in a low oven and then crank it up. That is, you don’t touch the bread again until it’s fluffy and hot and ready to rip into!

Boeuf a la Ficelle
This classic French peasant dish is simple and clean and presents elegantly. The name translates as ‘beef on a string’ because, in the traditional version, the beef fillet is tied and suspended in a pot of simmering stock. Using Thermomix, we can get exactly the same result without any string sorcery.

Brown Basmati Rice Salad
I love brown basmati rice: it’s nutty, fragrant and filling. Partner it with fresh, crunchy ingredients and you’ve got a beautiful big salad to serve warm or cool. It’s vegan, too!

Cauliflower Rice 
Perfect as a vegetarian main course and just as good as a side dish, my 
favourite version of Cauliflower Rice is colourful, bountiful and full of flavour.

Cauliflower-Crumbed Schnitzel
We make a golden-crumbed and crisp schnitzel with a gluten-free crumb based on healthy cauliflower. It’s so quick and easy. Partner it with a 10-second salad and dinner is done.

Champagne-Poached Chicken Terrine
Do you think you’re the kind of person who doesn’t make a terrine? You’re wrong! You can easily make this picnic-friendly chicken and pistachio loaf and serve it up with pride and delight.

Char Siu Bao 
I reckon this recipe should come with a warning: make it once and your tribe will 
clamour for it over and over again. Luckily, the pork can be marinated and frozen, or even roasted and frozen, so pork buns never need to be far in your future.

Cherry Pasta
During a trip to Italy, I spent the day with talented Michelin-starred chef Lorenzo Cogo. His delicate and inspired dish is a pretty assembly of cherry-flavoured pasta, pickled watermelon and ‘sea spaghetti’.

Chicken Pot Pies
As well as being grain-free, dairy-free and gluten-free these pies from Jo Whitton of ‘Quirky Cooking’ fame are creamy and crispy in all the right places, not to mention wholesome and downright delicious.

Chicken Tart – watch this now!
A few fun tricks come together in this freefrom tart: flavoured pastry, an easy pastry lattice and Thermomix shredded chicken among them.

Double Trouble Dumplings with Tomato Passata
This is a one-pot family meal with flair. Two types of dumplings and a healthy pile of greens cook over their own sauce to create a delicious family dinner that ticks the boxes. It’s flexible, easy and quick and we don’t wash the bowl at all, even though we step through a few different elements. Love that!

Emergency Lentil Soup – watch this now
Wouldn’t it be good to have a healthy pantry meal always on hand that you could get on the table in 20 minutes? This is that dish. It’s also gluten-free, vegan and super tasty!

Fork-Apart Slow-Roasted Lamb Shoulder
This lamb! Prepare to swoon. I love an easy roast that I can pop in the oven and forget about for hours. This lamb shoulder is the perfect candidate – it loves being left alone all day to become melting tender, so tender that you can pull it apart with a fork.

Gang Prik with Steamed Chicken 
Melbourne based Thai chef, Pla Liamthong‘s southern Thai curry paste can be used in stir-fries, jungle curries and (as here) in an unconventional coconut curry with chicken, bamboo shoots and – what? – chick peas. Pla’s message is: don’t worry too much about authenticity, use what you’ve got and keep life simple and delicious

Gang Prik with Stir Fried Kangaroo 
If you’ve got Pla Liamthong’s Gang Prik curry paste in the freezer, you are five minutes away from dinner, in this case a kangaroo stir fry. Chef Pla thinks Thai curries are fantastic with kangaroo – she’s a non-traditional cook who thinks ease and flavour are way more important than playing by the rules.

Gnocchi anguish be gone! Learn how to make light, bouncy, silky gnocchi by using the right potatoes and a gentle touch. Bonus – they’re gluten free.

Hainanese Chicken and Egg
Chicken is brined, slowly cooked in oil then flashed in a pan. Serve it up and listen to all the swooning people ask you: ‘what on earth did you do to that chicken?’

Inside-out Chicken Parmigiana – watch this now!

An impressive but easy chicken dish, with classic pub flavours and a little extra pizzazz. It’s easy to prepare ahead, then finish off when guests arrive or the family is clamouring.

Jerk Chicken – Marty Dixon 
Jerk is a Jamaican style of flavouring and cooking meat, using base flavours of chilli and allspice. Marty’s method isn’t entirely traditional but it’s definitely delicious!

Khachapuri is a Georgian cheese pie that’s shaped like a boat and tastes like a dream. It’s cooked by our special guest Anthony Femia from Maker & Monger.

Kha Nhom Jeen Nam Prik
A warming coconut curry sauce to serve with prawns, rice nooodles and fresh vegetables from Thai chef Pla Liamthong. Soaking the chillies in advance means you get the flavour but the spiciness is dialled right down. This is a kind of ‘training wheels’ curry for Thai kids, building their tolerance to chilli without blasting their taste buds with spice.

Korma Curry Sauce
Korma is a mild curry sauce thickened with nuts and enriched with dairy. It’s endlessly versatile: we use cashews and yoghurt in this recipe. This type of sauce hails from northern India and is a key feature of Mughlai cuisine, the style of food that originated in the Middle East and came to India’s northern parts between the 16th and 18th centuries when the Mughals ruled the region.

Lamb Cutlets, Salsa Verde and Lovage Oil
The lamb is delicious but the condiments rocket this dish to a whole other level. Lavish them over chicken, beef, roast vegetables and soup too. An elegant recipe from chef Jesse McTavish.

Lamb Shank and Barley Casserole
Succulent lamb shanks, the goodness of barley, root veg and greens, and the bright zing of dill oil add up to a sustaining and satisfying stew.

Low & Slow Asparagus Risotto

Risotto is a Thermomix classic! It’s one of the first dishes many people see when they encounter Thermomix and it’s a reliable stand-by for easy dinners. When I first got my Thermomix (back in the misty days of 2008) I made a lot of risottos, so many that I got a little jaded. But it’s time to reignite the risotto spark. With a few tweaks to the method and a little makeover of the accompaniments, risotto turns from stand-by to star!

Mackerel with Pil Pil on Olive Oil Rice
Chef Jesse Gerner puts a new spin on Thermomix risotto by emulsifying cooked rice with olive oil. It’s succulent and delicious and a great foil for poached fish.

Middle Eastern Salmon with Tahini Sauce and Walnut Relish
You will not believe how great this dish is! It’s quick, easy, impressive and feeds the whole gang. It’s fast enough for a weeknight and impressive enough for the fanciest dinner party. Salmon steamed in the Varoma has a sublime texture: moist, fall-apart and with all the flavour locked in. We augment the beautiful fish with layered flavours and textures, building up excitement and a sense of occasion.

My Hungarian Grandmother’s Goulash

This slow-cooked, succulent stew with central European flavours is hearty and honest, simple and sustaining and I always think of my Hungarian grandmother when I eat it. It doesn’t take long to prepare but it needs to cook for a while – consider making it the day before.

Pan-Roasted John Dory with Bay Leaf Oil & Sugar Snap Peas 
Top chef Phil Wood shares a versatile and fragrant herb oil to dress up a 30-minute meal. I’ve used it with a fish fillet but it’s incredibly versatile, as you’ll discover.

Palak Paneer 
This vegetarian curry is an Indian classic. ‘
Palak‘ means spinach and ‘paneer’ is fresh cheese made from curdled milk. I love this dish for the fun of making ghee and paneer and because we can appreciate the way Indian cooking cleverly layers flavour. Oh and, of course, because it’s so tasty!

Pineapple-spiked Vietnamese Lamb Salad
Inspired by the herby freshness and spicy kick of Vietnamese food, this salad pairs tender lamb with fresh, healthy crunch. A jaunty pineapple marinade is magicked into a fab dressing to tie it all together.

Pistachio-crusted Lamb Cutlets with Green Tahini Sauce
A crunchy, golden crust encasing juicy and tender lamb, plus healthy grains and a herb-packed sauce: this dish has it all.

Pork Cutlets with Chestnut & Apple Hash
I loved cooking with Simon Arkless, head chef of Terrace Restaurant at beautiful All Saints Estate. They grow pork and lamb at the estate, so Simon was the perfect person to give me a masterclass in marinating and cooking meat. We serve his beautiful pork with a lovely seasonal side dish of chestnut and apples. Apple cider ties both elements of the dish together.

Pozole Negro
Pozole is a Mexican soup that always includes corn and usually has chicken and beans too. It’s one of the homeliest staple dishes of Mexico with countless variations.

Salmon & Rockling Poke with Furikake
Poke is a casual Hawaiian seafood salad, served over sushi rice and often topped with furikake, a delicious and versatile condiment.

Soulful Chicken Soup
Everybody needs a simple chicken soup in their repertoire: this one is warming, sustaining, nurturing and nourishing.

Spaghetti Bolognese
A quick nourishing classic that solves one of the main gripes I hear about Thermomix cooking: clumpy, dry mince! I hate it too! You’ll never get that with this best-ever bol

Steamed Fish with Eggplant Miso
This recipe takes the classic Japanese combination of eggplant and miso and turns it into a sauce for steamed fish.

Steamed Snapper, Heirloom Tomatoes and Burnt Butter Sauce
When chef Jesse McTavish told me he catches fish from his surfboard I knew I had to check it out. The snapper is then steamed in the Varoma and plated with a rustic tomato sauce and burnt butter emulsion.

The Beauty of the Beets
I love the way Sam Gowing thinks about food: she’s a clinical nutritionist and internationally regarded spa chef but she’s all about the joy of eating, not freaking out with rules and forbidden ingredients. This easy, nourishing salad is a great example of her approach to healthy eating: it’s as happy as it is wholesome.e gluten free.

Tandoori Chicken 
ThermoStar Tim makes the Tandoori Chicken from my Entertaining cookbook. As he says, it’s really easy and, as you’ll see, it’s adaptable too. Please join me in my project to make ‘hot pineapple’ a craze! 

Thai Beef Ribs with Coconut Rice and Coleslaw
Meat falling off the bone. A rich braising sauce. Coconut rice. A nutty Thai-style coleslaw. This succulent main course is an all-round star.

Turkey Buffe and Herby Quinoa Stuffing
A turkey buffe (often called ‘buffet’ in poultry shops) is turkey on the bone with the drumsticks removed. It’s much easier to cook evenly than a whole bird. The turkey is first brined to add moisture and flavour, and its skin given some butter-loving before being stuffed with festive tri-coloured quinoa.

Vitello Tonnato
Sometimes a classic dish, loved for centuries, seems as though it was conceived precisely for the Thermomix. That’s the case with Vitello Tonnato, a venerable Italian meat platter, made by layering poached veal with a tuna sauce. It’s so easy to poach the meat in the Thermomix and then use the flavoursome poaching liquid as a base for the sauce.

Zhoug & Salmon Salad 
I love a big meal-sized salad! 
Flavoured with green chilli paste, this steamed salmon salad is healthy, flexible and easy to prepare.


Apricot Coconut Cobbler
An easy, delicious and fruit-filled dessert that can be changed to suit the season.

Banana-Choc Hemp Bliss Balls
Call them what you will – power balls, bliss balls or bombs, nuggets of tasty goodness – they are THE BIZ. They’re also bursting with goodness thanks to a range of wholesome ingredients, not least hemp!

Basque Cheesecake – watch this now!As soon as I ate this cheesecake in the Spanish Basque country, I knew my mission: get the recipe and adapt it for Thermomix. Now that I’ve done so, my life is pretty much complete. Witness my bliss and create your own!

Carrot Layer Cake
This fun and indulgent carrot cake recipe is from Momofuku Milk Bar chef Christina Tosi – she’s an absolute legend and this spectacular cake is a fun project that also includes MILK CRUMBS, one of my fave things in the world.

It’s funny how traditional recipes can come back into fashion. This chestnut flour cake – say ‘cus-tunn-yarch-oh’ – is an old favourite from Tuscany, in the north of Italy where chestnuts are bountiful and used in many different ways.

Cherry Semifreddo
Christy Tania teaches us how to make semifreddo (‘half frozen’), a gorgeous no-churn Italian ice cream with a dreamy creamy mousse-like texture. And along the way, we learn so much about eggs, meringues and desserts in general. Christy is so generous with her knowledge that this video is something of a dessert masterclass.

Chestnut Butter
Chestnut butter is a favourite in France: it’s sweet, smooth and tasty, like peanut butter with soul. Spread it on a baguette, set it in a tart shell, swirl it through ice cream or dollop it over Chestnut Pancakes. You can also add chocolate to turn Chestnut Butter into Chestnutella (see Variation) but I love the sophisticated simplicity of the pared back version.

Chilli Peanut Butter Truffles
I’m a total sucker for dark chocolate and chilli. I also love peanut butter, so this combination pushes all my buttons, and when it’s presented in such a pretty package, I am completely jelly-kneed.

Chocolate Mousse Brownies
Think of these little squares of joy as a baked chocolate mousse, with separated eggs to give them a little air and no flour so we stay gluten free.

Chocolate Ravioli with Orange and Apricot Sauce
It’s pasta. And dessert. With chocolate. Plus liqueur! Suffice to say, chef Joseph Vargetto’s dish has all the good things going on. This playful recipe takes complementary ingredients – chocolate, apricot, orange and almond – and combines them in an impressive dish with texture and flavour aplenty.

Chocolate Volcanos
Call it a fondant, pudding, volcano, lava cake or just call it heavenly delicious – all you need to know about my Chocolate Volcanos is that they’re easy to make and remarkably delicious.

Cucumber, Lime and Mint Dry Ice Sorbet
Thermomix lets you get a little bit ‘mad scientist’ with this refreshing, fizzy sorbet set using dry ice.

Choc Top
Christy Tania leads us through part two of her dessert masterclass – and this Choc Top is the reward. You won’t believe that something so impressive appears from your own kitchen!

Double Chocolate Pretzel Cookies
These Double Chocolate Pretzel Cookies from chef Kylie Millar are super chocolatey with a savoury hit from the pretzels.

Egg Tarts
I just love these jiggly, silky, buttery tarts with their silk custard filling encased by crisp, shortcrust pastry. They’re a Hong Kong classic, a favourite for yum cha feasting and really easy to make at home. Chef and cookery teacher Tony Tan has kindly allowed me to share this recipe from his book Hong Kong Food City and adapt it for Thermomix.

Elaine’s Chocolate Cake
If you have a birthday at world-famous Attica restaurant, you’ll be served Ben Shewry’s family treasured chocolate cake. But why wait? You can make it today from common pantry ingredients.

Flourless Almond, Coconut And Vanilla Cake – Belinda Jeffery
The texture reminds me of the filling you’d find in an almond croissant: moist and gently marzipanny. Belinda enjoys this cake as is for afternoon tea but she says it’s also easy to dress up with poached fruit and rich cream to turn it into a very elegant dessert.

Fortune Cookies – watch this now!
Making your own Fortune Cookies is just about the most fun you can have in the kitchen but it’s tricky unless you’ve seen it done. That’s why you need to watch this video before you create your own future in biscuit dough. 

Granola Bars
So easy to make, this great snack has no nuts (nut-free-school friendly!). They’re wheat-free too and full of slow-release energy from oats and chia seeds. Importantly, they’re extra delicious because the sugar, honey and butter are cooked to a lightly caramelised base before the other ingredients are added.

Instant Chocolate Mousse
I love this recipe! What’s not to love? Chocolate mousse, more or less healthy, and made in a minute! It’s a winner.

Orange & Polenta Cake with Dani’s Mango Cardamom Sorbet
Sophia Handschuh’s orange polenta cake is easy to make and all-too-easy to eat. It’s moist, fragrant, gluten-free and easy to dress up for a party. It goes beautifully with yoghurt or cream but I had an idea for a simple spiced sorbet accompaniment which worked wonderfully too.

Orange, Cardamom & Pistachio Truffles
It was heap of fun to visit Ratio Cocoa Roasters to make these delicious truffles. The mixture of dark chocolate, orange and cardamom is incredibly seductive and exotic. The pistachios add crunch and reinforce the Middle Eastern flavour profile. Enjoy them for Easter, yes, but any time of year is good for chocolate

Pan de Muerto – Mexican Bread of the Dead
This traditional Mexican brioche-style loaf is scented with orange and decorated with bread balls and strips that represent skull and bones for Day of the Dead. It’s delicious any time of year!

Passionfruit Dry Ice Sorbet
Take passionfruit deliciousness, add dry ice magic, end up with smooth, frozen freshness that has to be tasted to be believed. Join Gelato Messina’s Donato Toce and myself as we get a little bit mad scientist and a lot happy.

Steamed Orange Puddings with Almond Milk Ice Cream
Spilling with wholesome Spanish style, this easy dessert can be made ahead of time. Homemade almond milk stars in the puddings and their dairy-free ice cream accompaniment.

Steamed Pecan Pie Puddings
In an effort to have more pecan pie in my life, I’ve taken the traditional pie 
flavours and magicked them into an easy steamed dessert using the Varoma. The compulsory stickiness of a traditional pie comes from mixing syrup and nuts and setting them in a pastry shell. In this recipe, the gooey maple syrup sauce does the same job.

Tarte Tatin
Tarte Tatin is an upside-down French apple tart named after Stephanie and Caroline Tatin, sisters who ran a hotel in the Orléans region, about 150 kilometres south of Paris, in the late 19th century. Various origin myths accompany this classic dessert.

White Chocolate and Baileys Parfait with Coffee Crumble
Ice cream isn’t just for kids! This sophisticated parfait becomes extra delightful when frozen in homemade paper cones. It’s creamy and dreamy with rubbly crunch from pistachio and chocolate, and extra texture and flavour thanks to a coffee crumble condiment.

I love my Elk top & Obus pants

What’s this site all about?

My business card says ‘Writer. Eater. Traveller. Cook.’ I do all these things with equal passion, which is why I’m sometimes sitting at my laptop with an apron on! This is where I share all my best bits of writing, recipes and videos. There are free areas of the site where you can stay up to date with my journalism and get a taste of my cooking adventures. Sign up as a member and you’ll get access to my awesome and ever-growing library of cooking videos and recipes, focusing on Thermomix.

This is a place for inspiration, chefs’ secrets, practical tuition and happy creativity. If you like cooking and eating delicious food and basking in the compliments of family and friends, this site is for you. You’ll be amazed what you can create with my recipes and videos as your guide.

See what recipes are available here.

What do members love about the site?

Become A Member
© Dani Valent 2019