Tag Archives: bellini intelli

Making the big switch


Hi there,

So things are a little quiet here. But rest assured I do check the blog regularly and it pleases me greatly to see so many of you visiting and (hopefully) finding the recipes and the blog helpful on your cooking journey.

I am embarking on several new journeys myself. A new job, and a new business venture… Can you guess?

I have decided to join as a Thermomix consultant. It wasn’t so much a negative choice for me… I was happy with my BIKM.
But I figured, at a time when I was changing jobs, and have a bit of extra time, why not give it a go? I have nothing to lose.

And here we are! I’m learning new recipes, which I will be sure to inform you all how they go.

And just like a sign confirming I was I the right track… Tonight my toddler got in the cupboard and smashed the lid of my rice cooker. I figure he knew I wasn’t going to need it anymore!

What is new with all of you?
Has anything interesting been cooking?
I’d love to hear from you, and any thoughts on changing machines like I am on my way to, as soon as mine arrives!


Buckwheat, Oat and Apple pancakes


This is a recipe I have come up with. It’s not an exact science, but you end up with a pancake fritter type consistency.

Perfect for breakfast topped with some butter, or as a snack for the kiddies.

My 2 boys can polish off a batch of these in one sitting flat.

Recipe 12 pikelet sized pancakes

3 apples, quartered
1 cup buckwheat
1 cup rolled oats
1 egg
Sprinkle of cinnamon
1 cup soy or milk of choice
Sweetener, add to taste, try sugar, maple syrup or other that you like.
Dash of baking powder.


1. Add rolled oats and buckwheat. Speed 6, 5 seconds. Pulse until you have a rough powder, a few larger lumps are ok. Remove to a bowl.

2. Add apples to jug, speed 5, 5 seconds. Scrape down sides. You want a grated consistency.

3. Add all other ingredients to jug, including buckwheat and oats. Add milk gradually. You may need slightly more or less that a full cup.

6. Mix for 30seconds, speed 2. Scrape and mix a little more until fully combined.

7. Using a 1/3 cup, pour mix into lightly greased frypan on medium heat. Fry for a few minutes either side. When bubbles start appearing on top flip them.

Remove to paper towel.

Great served straight out of the pan, or can eat them cold later.

They aren’t gluten free as they have oats, but this recipe can be so easily adjusted to suit your dietary requirements. Use soy or almond milk. Leave the egg out and try some fruit purée instead.

Don’t have apples but have pears that need using up? Sure thing, or try an apple and pear mix.

Provided your mix stays together when it cooks, you really can’t go wrong.

Let me know what you think when you give this a try.





Cinnamon Honey Butter in the BIKM

Cinnamon Honey Butter in the BIKM

In my search to find suitable recipes for my gifts in jars theme this Christmas, I came across one for Cinnamon Honey Butter.

It appealed to my sweet tooth, so I thought it would be an easy one to try out and gave it a go.

Turned out well and was as easy as I expected! I used my Bellini Intelli, but you could use any processor or hand mixer too.


  • 1 cup honey
  • 1 cup butter at room temperature
  • 1 cup icing sugar
  • 2 tsp cinnamon powder


  1. Pour all ingredients into Bellini Intelli jug.
  2. Mix for 30 seconds, speed 3 to combine.
  3. Scrape down sides with rubber spatula.
  4. mix for 1 minute, speed 5 till light and fluffy.
  5. Pour into clean jars, top with lids or plastic wrappers.

Spray your cup with cooking spray before adding honey (it will help it pour out easily)

Piping bag from folded, greaseproof paper.
Fold into square and over itself to form a funnel
Snip the end to pipe it in jars.

Stand your piping bag in a glass to fill.
I actually found it easier to get into jars using a butter knife.

Decorate with a fabric square… easy and no sewing required !

My First Bellini Fail… Liquid Before Flour


Quick update here. The festive season is taking off, and as such we have been busy at different social gatherings.

You know the time of year… 6 weeks or so leading up to Christmas.

A few nights ago I thought I’d do a pasta bake with tuna…. easy enough, you say? Well yes it was.

But I had my first fail in the BIKM… I’d read about it in other reviews but was in a rush and totally forgot.

When making the white sauce in went the flour before the milk…  ERROR.

It should come with a warning to add liquid first. After a few minutes there was a burning smell, which I hadn’t encountered before.

I emptied the jug out, and a patch of flour had stuck on the bottom, not incorporated and burnt.

Easily fixed, gave it a clean and returned the rest of the mix to the jug and soldiered on, it was fine.

But my jug now has a black stain… not affecting the use but not so pretty anymore either!

You can bet the same mistake won’t be happening again though… until I get distracted next time 😀

Homemade Pizza Dough


Are you looking for an easy go-to meal idea, but want to keep it simple? This one is for you my friends!

Homemade pizza dough

Just a quick one from me tonight, before I head off to bed. I won’t say head off for a good night’s sleep… that doesn’t happen with 2 little boys in this house! I know lots of you can relate to that.

We had a hot, pre-summer day of 38 degrees here today. I seem to be making an early start on those easier, lighter meals for tea already and summer isn’t quite upon us yet. I’m all for less time slaving in a hot kitchen with the oven roasting away though, regardless of the temperature outside.

I really don’t know why I haven’t made homemade pizza dough sooner! Maybe having the BIKM made it seem easier, but I’m sure it is pretty simple anyway. It was so nice though… not too doughy like the pizza chain ones. Not too frozen and cardboard-esque like the supermarket ones. (Mind to be careful getting dough out once made, sharp blades… I used a spatula and removed the blade from jug to get it out properly)

The end result was crispy on the edges, I pressed mine about 5mm thick, but if you like it thinner or thicker just shape to your desired thickness.

We also have a pizza stone that lives in our oven… it is great for all sorts of things.


  • 200 gms water
  • 400 gms flour
  • 1 tsp dry yeast
  • 50 gms olive oil
  • tsp salt


  1. In BIKM, add water, oil, and salt
  2. Mix speed 2, 1 minute, temp 37 deg
  3. Add flour and yeast, knead. Speed 1, 1 min
  4. Place dough onto tray (sprayed with cooking spray and dusted with flour)
  5. Cover with glad wrap and tea towel, stand in warm spot for 30 minutes.
  6. Divide dough and shape into required portions,
  7. We topped with tomato paste, mushroom, capsicum, pineapple, ham, chicken, and cheese of course. We cooked in oven on its highest setting on the pizza stone.

How did yours turn out? Any superstar topping combinations?

Rested Dough (this is a double batch)

Topping of your choice

Ready for Eating

Chewy Chocolate Chip Biscuits in the Bellini (BIKM)

Chewy Chocolate Chip Biscuits in the Bellini (BIKM)

A friend called in for a cuppa yesterday, and I searched and searched for a recipe to make some biscuits to nibble on.

Boy O boy are there some delicious looking biscuit and cookie recipes out there on the internet…

It took me all day to decide. 

After browsing this site all day, I settled on this one, and adapted it for the Bellini Intelli.

Mine look a little different… but they tasted soooo good. Luckily I sent a few home with my friend.. or I am pretty sure I would have scoffed the lot!


  • 160 gm butter, softened to room temperature
  • 3/4 cup brown sugar
  • 1/4 cup sugar (I used raw)
  • 1 large egg, at room temperature
  • 2 teaspoon vanilla extract
  • 2 cups plain flour
  • 2 teaspoon cornflour
  • 1 teaspoon baking powder
  • 1 cup chocolate chips
  • 1/2 cup white chocolate chips


  1. Pre-heat oven to 160 degrees (fan forced), 180 degrees if not fan forced. Line baking tray.
  2. Using blunt stirring attachment, combine butter and sugar in BIKM, speed 3, 1 min.
  3. Increase speed 4, 2 min, til light and creamy and a light brown colour.
  4. Scrape down sides as needed. Add egg and vanilla. Speed 4, 15 sec.
  5. Add all other ingredients (except choc chips). Mix speed 1, 35 sec. Increase to speed 2, 45 sec.
  6. Add chocolate chips, mix speed 1-2, 20 seconds.
  7. At this point I tipped mix into a bowl, gave the choc chips a good stir to combine thoroughly.
  8. Spoon round mixture onto lined baking tray.
  9. Cook for 8-10 minutes (no longer or they won’t stay soft).
  10. Cool on tray then remove to wire rack. Store in airtight container (if they last that long)

In the original recipe, the pictures show a flat biscuit. These ones stayed round and soft in the middle, which I liked.

I left my recipe as I made it, in which I used baking powder. I believe the original recipe uses bi-carb soda, but I liked my results so left it as is.

Summer Mango Smoothie (for the young and old)


Summer Mango Smoothie

So the kids want to watch a movie, it’s a nice sunny day outside of course.

As a pre-movie treat and to get some fruit into them I whipped this up.

It was really quick, super easy, and tasted so light and refreshing I wish I made enough for me too.

Ingredients (this was enough for 2 children’s sized drinks)

  • Flesh of 1 mango
  • 1 tub childrens yoghurt (happened to have banana)
  • 200mls milk
  • 8-10 ice cubes

1. Place mango, milk, and yoghurt into BIKM

2. Speed 4, 10 seconds.

3. Add ice. Pulse 3-4 times.

4. Speed 5, 20 seconds.

5. Pour and serve …. It was that easy!

I think the longer you spin it for in step 4 the lighter it would probably be, so adjust to your chosen consistency.

For a variation, throw in a banana or some fresh or frozen berries too.


My BIKM (Bellini Intelli Kitchen Master)… a quick review


Surf & Turf with Hollandaise Sauce

So I have had my BIKM for a few months now.

I thought I would give a rundown of the things I have successfully made in it so far. This isn’t a comparison to other machines out there, or or anything like that. This is the one I have so it is what I use.

Firstly, my machine died a month or two after getting it. It was grating some cheese…. middle of the time and it just went. DEAD. NOTHING! NADA! ZIP!

Back to the shop, under warranty and new one in hand, we started again.

Off the top of my head these are things I have used my BIKM for, and have been pleased with the results (in no particular order).

  • hollandaise sauce
  • buttercream icing
  • white sauce/cheese sauce
  • tuna mornay
  • risotto
  • grating various cheeses
  • jam
  • lemon butter
  • pancake batter
  • hommus
  • sundried tomato and cashew dip
  • beef stroganoff
  • butter
  • vegetable stock concentrate
  • porridge with apple
  • mashed potato
  • rice
  • steamed veggies

I’m sure there are more that I have forgotten.

The thing I have had least success with so far is steaming vegetables. Whether or not that is because I have it mastered on the stove top and this doesn’t seem to work as well. Definitely needs some more experimenting to work it out I think.

The hollandaise sauce was devine… if not totally fattening! We had it on a meal of surf and turf… WAY better than any restaurant meal! It was THAT good!

I’m looking forward to the warmer weather and trying it out with summer fruits and desserts, as well as salads. My husband isn’t big on one pot type dishes (boohoo to him) and my 3 year old is only just developing a taste for salads, so we’ll see how much I get to use it for those type of things.

If not, I think a summer of mango smoothies will do me just fine regardless!

If anyone would like recipes for anything mentioned above please comment below and I will add them in.


Creamy Mushroom, Bacon and Avocado Pasta in the Bellini BIKM

Creamy Mushroom, Bacon and Avocado Pasta in the Bellini BIKM

Made this for tea a couple of nights ago. And if you ask me and 3 year old, it was pretty yum.

If you ask fussy pants husband it wasn’t, but we all know he is a sooky lala when it comes to food… If it ain’t meat and veg of some boring description smothered in lashings of salt, he thinks it ‘has no flavour’. Maybe that will be my next topic.

Anyway, we don’t tend to eat many cream based meals, as obviously not so good for the waistline or cholesterol levels. But I was getting desperate for meal ideas, and the ingredients I had here meant this was the result.



Recipe: Creamy Mushroom, Avocado, Bacon and Roast Pumpkin with Pasta

Ingredients (apologies if you like exact measurements, I’m more of a chuck it in and hope for the best kind of cook!)

  • Cooked pasta of your choice
  • Pumpkin (I used butternut)
  • 2 small red onion
  • 2 cloves garlic
  • 8 slices short bacon
  • approx 1/2 cup white wine
  • 1 tub of Philadelphia Cream for Cooking
  • 1 tbsp Vegetable stock concentrate, in 1 cup of water
  • 1/4 cup dried mushroom powder
  • tbsp of Wholegrain mustard
  • tbsp dijon mustard
  • Sliced mushroom (I used 4 large)
  • Bunch of asparagus, trimmed and chopped 1cm pieces
  • Avocado, sliced
  • Fresh lemon juice and pepper to serve

(Instructions for BIKM but could easily be done on the stove top)

Firstly, peel and chop pumpkin into bite size pieces, toss in olive oil, and roast in oven to your desired softness. Mine were about 35-40 min at approx 180 degrees.

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While that is cooking….

1. Chop onion and garlic in BIKM


2. Cut bacon into strips, add oil and bacon to BIKM and cook with onion and garlic.


5-7 min, speed 1, temp 100

3. Add cup white wine. Saute 2 min, speed 1, temp 100.

4. I added the butterfly tool here, but not sure if it really needs it.

5. Next add cream, wholegrain mustard, dijon mustard, mushroom powder, vegetable stock concentrate, mushroom.

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Cook 10 min, speed 1, temp 100.


6. Add asparagus, cook for 3 min, speed 1, temp 90.


7. Stir through cooked pasta, add avocado and roasted pumpkin, serve.

Add a squeeze of fresh lemon juice and some pepper at the table if you like.

My version was pretty runny, but if you like a thicker sauce perhaps more cream or a spoonful of cornflour added towards the end to thicken it up.