I found an awesome cake recipe in the Thermomix recipe community a couple of weeks ago when I needed to use up some skanky bananas (as you do).
I’ve been telling everyone about this gluten-free banana, raspberry and coconut loaf (below left), because it was so easy and delicious and almost healthy. Basically, it’s made from almond meal, coconut, banana, eggs and berries. And, er, sugar. But next time I’m going to try it with half the sugar, and from now on this will undoubtedly be my go-to banana cake.
I made it for an occasion, but since it half fell apart when I removed it from the tin, I was forced to eat the whole thing myself. Not that I was complaining. (Next time there’ll be baking paper involved.)
Then… I finally got around to making my first Thermomix risotto, in this case a half quantity of the mushroom risotto (above right) from the Thermomix Basic Cookbook.
I used fewer mushrooms (because I didn’t have enough on hand), but included red capsicum (which I had left over) and also tossed through spinach and beetroot leaves. There would have been plenty of room in the bowl for more vegetables using the half quantity of rice — usually I like to bulk out a risotto with vegetables to make it more healthy. The half quantity made two meals, but with extra vegetables it should do three.
The Thermomix has a reputation for being fabulous for risottos, since it does all the heating and stirring. It was certainly easy and convenient — plus I found it seemed to cook more quickly than on top of the stove. Pretty sure I’m sold. This was also the first time I used the butterfly whisk attachment, which was easier than it looked.
Very delighted to have added these two recipes to my Thermomix repertoire!