Alyce Alexandra Cookbooks

The secret to silky smooth fresh pasta is in what I call the 'extra passes'. No matter how you're making your pasta - Thermomix, no Thermomix, electric pasta machine or manual pasta roller - the trick is to give the dough about six passes through on the widest setting before attempting to roll thinner. These extra passes truly transform the dough - you'll see it in front of your own eyes! Trust me, it's worth the extra little effort.

Hot take from someone who writes recipes for a living: a vegetarian recipe is significantly harder to write than a meat one. When you're working with meat, you've got a base layer of savoury richness, fat, and umami doing half the heavy lifting for you. Take that away and the whole flavour structure has to be rebuilt from scratch. So most vegetarian recipes out there feel like they're missing something, because they usually are. The "easy" version never made it past the testing phase. That's why I take vegetarian recipe development so seriously, and these high-protein meatless meatballs from my cookbook 'Alyce's Heavy Rotation' are the clearest example I can give you.

They're vegan, gluten free, and dairy free. They're packed with plant protein, so there's no compromise on satiety. They hold their shape, they brown properly, and they have the kind of savoury depth that has meat-eaters going back for seconds without asking what's in them. I serve them in wraps, on pasta, on rice bowls, on top of a big bitey salad with a drizzle of tahini, and yes, cold the next day straight from the lunchbox (one of the best things about them). The whole family will love them: meat-eaters, vegetarians, vegans, the whole works.

The reason I'm so proud of recipes like this is because they expand what "vegetarian" can mean in your house. It's not about cutting things out. It's about building flavour properly, layer by layer, so the plant-based version isn't a sad compromise. It's the meal everyone actually wants. And a meal that leaves everyone feeling good with a big dose of fibre 😉

If you've been frustrated by vegetarian recipes that fall flat, you are exactly who I wrote Alyce's Heavy Rotation for. Twenty-one quick, real-food recipes for the Thermomix, with vegan, vegetarian and other dietary variations marked throughout so the swaps are easy to find.

Click the link to grab your copy 😊

Alyce xo https://www.alycealexandra.com/products/alyces-heavy-rotation-everyday-recipes-for-thermomix

My top three rules for baking cakes in the ... the ones that change your cake game from 😒 to 😁

1. Once the flour goes in, never mix above speed 3. Any faster and you start activating the gluten in the flour. Brilliant for bread dough, the LAST thing you want in a cake! This is the difference between a light, springy crumb and a tough, dense one. Trust me, I've made those mistakes so you don't have to.

2. Your flour won't be fully combined on speed 3, and that's the point. Finish folding it through by hand with the Thermo Spoon Spatula. Thirty seconds of effort beats a tough cake every time.

3. Once your batter is in the tin, blitz for 1 second, speed 10. All those last bits of batter flick to the sides of the bowl, ready to scrape out. Less wastage, more cake, easier clean-up. That sums me up 😂

All three in action for my Walnut & Cardamom Cake (one of my favourites for a sophisticated afternoon tea). And yes, that's our reusable round cake tin liner doing the heavy lifting on the lining job. No greasing, no baking paper origami, just push it in and pour the batter on top.

Click the link below for the free recipe, a link to our reusable liners, and my full cake tips. 😊

https://www.alycealexandra.com/blogs/free-recipes/walnut-cardamom-cake-in-the-thermomix

Despite my passion for the machine, I’m the first to admit it isn’t a complete cooking solution. A failure of many users is trying to do everything in the Thermomix, inadvertently making things harder and diminishing the end result. There are a number of classic techniques that still hold their own.

Whilst the Thermomix may not be able to do everything, it can certainly help with everything. I work with the Thermomix as a second set of hands in the kitchen – a highly skilled, multi-tasking partner. In the case of a hollandaise sauce for example, the Thermomix proudly assumes the role of head chef, whereas for a slow cooked beef brisket the Thermomix dutifully chops the onion and garlic – a humble task, yet one which I am eternally grateful to evade.

Sometimes it is the little things, like having your garlic and onion chopped, that is the difference between a nourishing home cooked meal and takeaway.

if this the kind of no-frills content for the Thermomix you're after, you're in the right place - make sure you're following my page. Thanks for being here! ❤️

Tell me in the comments how I could help you on your Thermomix journey, I would LOVE to hear from you! 👇

And if you'd like to join my newsletter (I send heaps of free content getting use using and loving your machine!) click the link below.

Happy cooking!
love alyce xo https://www.alycealexandra.com/pages/newsletter

Good news TM7 owners - this works with your too! 🍳

Can we talk about poached eggs for a second? I love them. But for years I avoided making them at home... the swirling water, the vinegar, the split yolks, standing over the pot praying nothing falls apart. It felt like too much faff for a Tuesday breakfast - so we'd either skip them, or pay $20+ at a cafe.

Now, we welcome the Four Egg Poacher for Thermomix - and honestly, it's been a quiet little game-changer. Pop the insert in your steaming basket, crack four eggs in, set the time on the Thermomix... and walk away. Have a shower. Pack the school bags. Pour the coffee. Come back to perfectly poached eggs, every single time. No skill required.

And here's the bit I care about most - when you cook at home, you know exactly where your eggs come from. The lovely free-range ones in your fridge are a world away from the eggs in that $22 cafe brekky. That's REAL food, on your terms. Not a small thing.

Want to feed a crowd? Pair it with our Six Egg Poacher in the Varoma and you've got 10 poached eggs at once - brunch sorted!

love alyce xo https://www.alycealexandra.com/products/four-egg-poacher-for-thermomix