I made this and a peppermint scrub for my friends for Christmas, and while that season is now long gone, I’ve been meaning to share the recipe and I think leading up to Valentine’s Day a no-bake, no fuss, incredibly cost-effective but luxurious and creamy sugar spice recipe is just the ticket. A couple of the recipients of these gifts have come back to me saying that they loved them, so I’m more than happy to share the recipe with you.
As it’s no bake, no boil, no anything, it’s a great recipe for children to help out with, and if you add something or take away something else, it’s not going to cause you any harm.
While you can, of course, use the generic supermarket versions of these products, to really gain the benefits from it, you should use the organic versions.
While sugar isn’t great for anyone’s body, there are actually benefits to using a sugar scrub. (Brown sugar is softer than white, so can be used on the face. White sugar is okay for a body scrub. Always wear moisturiser if going out in the sun after a scrub, as it removes a layer of dead skin.)
Sugar is a natural source of alpha hydroxy acid (AHA) which penetrates the skin and breaks down the “glue” that bonds skin cells, encouraging cell turnover and generating fresher, younger-looking skin. It is a natural humectant, so it draws moisture from the environment into the skin and make an excellent topical exfoliant, removing dead skin cells.
Winter Spices Sugar Scrub Recipe
Recipe Type: Beauty Products
Cuisine: Non-food
Author: Luschka
Prep time:
Total time:
Serves: 1 cup
This is a body scrub. It’s probably a bit rough for the face, although with a soft brown sugar, you should be able to use it on your face. Do not use on broken skin – it will burn! If you’re going out in a harsh sun after your body scrub, be sure to use sun block.
Ingredients
1 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground dry ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/3 cup coconut oil (melted)
Instructions
Add all the dry ingredients to a bowl.
Add the coconut oil and mix well.
This will probably set, unless you’re in very warm weather, so just soak in warm water to get it to liquid form again.
I’m a bit of a boycotter – of companies whose ethics are beyond reprehensible – and as a result I had to give up not one, but two of my favourite brands of yoghurt. I had to learn to make my own though, because once the nicest were no longer an option, it seemed all that was left was the very sugary, the 0% fat, or the artificially sweetened, none of which were ideal to share with my children. (With the exception of Yeo Valley, which I will still buy when I’m buying, because they’re more or less local, I’ve seen their cows with my own two eyes, and they’re actually yum and good for you at the same time. I didn’t know about them when I started making yoghurt, however.)
So the recipe I’m sharing with you now is just for the fruity component of my own fruit bottom yoghurt. For the yoghurt recipe, have a look at yesterday’s post.
Fruit Bottom Yoghurt
Recipe Type: Breakfast, Snack
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 100ml
In this recipe I’m using a mix of summer fruits. You can use any berries, or any fruit. You can also use fresh fruit, but you may need to add a few teaspoons of water when you start cooking. There’s little wrong or right, really. This makes about 80 – 100 ml, which should go well with about 500ml yoghurt.
Ingredients
100g frozen fruit
1 teaspoon brown sugar or rapadura
1 teaspoon honey
Instructions
In the Thermomix:
Add all the ingredients to the Thermomix bowl.
Cook at 70C/Speed Spoon/ 10 mins
Check that fruit is soft and pour into sieve. Drain off the fluid and pick out some of the whole fruit, avoiding as many seeds as you can. Discard seeds and pulp (or save for fruit leather)
Pour into container and top with yoghurt.
Seal and keep in fridge for 2 – 3 days
On a stovetop:
Add all the ingredients to the stove and bring to the boil, stirring continuously. You don’t want the sugar to burn.
When fruit is soft, and some liquid has formed, remove from heat,
Pour into sieve. Drain off the fluid and pick out some of the whole fruit, avoiding as many seeds as you can. Discard seeds and pulp (or save for fruit leather)
Pour into container and top with yoghurt.
Seal and keep in fridge for 2 – 3 days
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I tend to remove the seeds as far as possible as they get stuck in the yoghurt pouches we use, or worse in my teeth. Quarter fill your yoghurt container with the compote, and top the rest with yoghurt.
Mix it all together before serving, topped with muesli or on it’s own. Yummy, no additive, no preservative, no colouring, no fake sugars. Just good for you, and only cost about 55p to make.
There’s a pretty varied number of ideas, recipes and versions of yoghurt (yogurt in the US) available on t’internet, which can sometimes be really both intimidating and off-putting. I’ve tried a number, and have finally found one I return to again and again. You can find this on the Thermomix Forums too, but read on for more information and options. (See the bottom of this post for non-Thermomix recipes)
This is a thick Greek-style yoghurt. I like to whizz up some frozen fruit and mix it with the yoghurt to make the fruity flavoured breakfast favourite that I’d otherwise be spending a fortune on.
When I was in Australia, I found 60 minutes made a good yoghurt. Now I find it makes it a bit grainy and find 50 minutes is perfectly sufficient. I’m not sure if there’s a difference in the milk or if it’s moisture in the air, or what, but try different timings and see what you prefer.
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1000g full cream milk – low fat milk will result in a runnier yoghurt
50g Greek Yoghurt/from previous batch
Instructions
Add the milk to a clean Thermomix bowl
Cook the milk for 50 – 60 mins/90/speed 2.
After 60 minutes, remove the lid and let the milk cool to 37C. This can take 30 – 60 minutes depending on the temperature in the room.
When it’s 37C, add 50g natural yoghurt
Mix 4 seconds/speed 4.
Cook for 10 minutes / 37C/speed 2.
How you now go about preparing your yoghurt depends on your equipment. I use an Easiyo, so fill the cylinder to the red mark with boiling water. (I normally do this before the final 10 minute cook above, leaving it to cool a little, then when the 10 minute cook is done, the water is a good temperature). Fill the pot with the milk and leave over night.
Alternatively you could just use a decent Thermos-style insulated flask, leave the yoghurt overnight, and that should work the same way.
The important thing is not to move the yoghurt while it’s doing it’s thing. Just pop it in a corner, and leave it for 12 – 24 hours.
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I use this Easiyo Yoghurt Maker. I suppose I use it because I have it, but it’s easy enough to make yoghurt without it. That said, I like it. I’ve never had a failure using this, either with the Easiyo starter or just with my own yoghurt. The good thing is people buy these, try them out, then sell them. eBay is full of 99p offerings. I got mine free on Freecycle. It’s very simple to use.
Once the yoghurt is made, I transfer it into Fill n Squeeze pouches, ready for my children to enjoy. The yoghurt freezes really well, so I can take a pouch out of the freezer every evening, ready at my daughter’s table for her to have in the morning. We also use it for daytrips and so on, so I get less requests for ice cream! The reuseable pouches save a fortune, and I’m just thrilled not to buy my girls sugar-and-sweetener-filled yoghurt ‘treats’.
We also use these ice lolly moulds for making frozen yoghurt ‘ice-cream’. Literally, frozen yoghurt, sometimes with fruit. My baby especially loves these and would have them for every meal. There are so many shapes, forms and moulds on the market, but these are a perfect child size – about two or three tablespoons full – so there’s little to no wastage. Each ‘ice cream’ comes apart so you only have to take out one at a time. They’re pricey, except when they’re on sale, and the little connectors snap sometimes when frozen, but they are the best we’ve found for our purposes so far.
Here are some of our favourite toppings for plain yoghurt:
Nuts and honey
Muesli
Raisins and grated apple
Pureed apple and cinnamon
1/2 a pureed banana and 1/2 banana slices
Pureed berries
Vanilla pods or essence (buy the proper stuff though, not artificial flavouring)
Crushed pineapple and coconut
Chopped and dried mixed fruit
Sliced or pureed banana
Chocolate buttons or chips with a squirt of chocolate ice cream sauce or melted chocolate (for a treat)
Lemon zest (lemon juice might curdle your yoghurt)
Nuts, raisins, honey and chopped mint
but of course, there’s a world of other options to explore.
If we find ourselves with excess yoghurt, I love making cream cheese from it. While I’ve never had a problem with bought cream cheese, the home made stuff is amazing. Well worth making!
And if you’re making your own cream cheese, you’ll find you have plenty of whey left over. Don’t discard it! There’s a lot you can do with left over whey.
Don’t have a Thermomix? Try these recipes instead:
Who doesn’t love popcorn!? We love popcorn in our house. It’s one of those healthy snacks that feels like such a treat. Either for a family night in snuggling & watching movies, or for a lunch box or afternoon snack. Popcorn is always a winner. Although I have to admit I was getting bored with the same old salted popcorn, so what did I do? I added sugar of course! This recipe makes such a big batch that the sugar isn’t too ‘naughty’, unless you eat the whole batch.. hehehe.
This recipe would also make a great gift in a hamper for Christmas time. You can swap the salt for a sprinkle of cinnamon for that warm festive touch.
Sweet & Salty Popcorn
Recipe Type: Snack
Author: Charlotte
Serves: 8-10
Who doesn’t love popcorn!? We love popcorn in our house. It’s one of those healthy snacks that feels like such a treat. Either for a family night in snuggling & watching movies, or for a lunch box or afternoon snack. Popcorn is always a winner. Although I have to admit I was getting bored with the same old salted popcorn, so what did I do? I added sugar of course! This recipe makes such a big batch that the sugar isn’t too ‘naughty’, unless you eat the whole batch.. hehehe This recipe would also make a great gift in a hamper for Christmas time. You can swap the salt for a sprinkle of cinnamon for that warm festive touch
Ingredients
1/4 cup Vegetable oil, I use refined coconut oil
1/4 cup Sugar, I use Rapadura sugar
1/2 cup Organic popcorn kernels
Salt, I use pink Himalayan salt
Instructions
Heat oil with 3 test kernels in large, deep, heavy pot with the lid on.
Once the test kernels pop, your oil is hot enough. Add sugar, popcorn kernels & stir a bit, then cover.
Shake pot every few seconds, it must be done so the sugar & popcorn won’t burn.
Once popping has slowed, remove pot from heat and keep shaking until there’s no more popping.
Tip into a BIG bowl. My biggest bowl isn’t big enough so I use a wok!
Use a big spoon to mix it up and add a couple pinches of fine salt.
Break up any clumps, and let cool just enough to dig in!
TIP: Now Is a good time to put some into snack bags for lunch boxes..so it’s not all eaten at once!
I want to share a really basic recipe that I use in a lot and should add here to refer to. It was the very first recipe I made by Thermomix: Vegetable Stock Cubes / Bouillon.
At first I wasn’t sure if it was worth bothering, to be honest. Vegetable stock cubes are so cheap, and having them in a box is so convenient. But then I had a look at the ingredients and I realised that an attempt at cutting preservatives and additives out of our food falls flat if the very basic underpinning foundation ingredient contains those things.
Here are the ingredients of our usual vegetable stock cubes:
If I were to lay those ingredients out on a two plates, I know which one I’d go for.
While this recipe is an adaptation from the Australia Every Day Cookbook and is written for the Thermomix, there’s no reason why you couldn’t mix it in any high powered blender and make it part of your every day seasoning.
You cant freeze this stock, due to the high salt content, but it lasts really well in a jar in the fridge, and can be topped up with whatever you have on hand, really, but here’s a great starter recipe.
Home Made Stock Cubes/Bouillon {{Thermomix Recipe}}
Cuisine: Basic
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 1 litre
Don’t taste this recipe and fret over the salt. It’s VERY salty, but it’s a concentrate. A tablespoon full goes into a litre of liquid, i.e soup, of which you have a cup at a time. It’s lower in salt per serve than an egg! If you lower the salt amount you will have to freeze the stock, but with the correct salt, it won’t freeze at all but can keep in the fridge. The great thing about this recipe is that it is very flexible. You can use whatever you have in the fridge. I know a few people who pop all their vegetable scraps into the freezer to keep particularly for making this stock concentrate.
Ingredients
2 celery stalks, with leaves
2 large carrots, cut into chunks
1 onion, peeled and quartered
1 tomato, quartered
1 courgette, chopped
1 garlic clove, peeled
50g mushroom (optional)
a teaspoon each of basil, sage, and rosemary
20g parsley
30g olive oil
200g sea salt or pink salt (don’t use table salt, it’s very high in Sodium, which is what you want to avoid in a healthy diet)
Instructions
Chop all the vegetables and herbs for <b> 10 seconds on Speed 7 </b>
Add the oil and salt, and <b> cook at 90 for 20 minutes on speed 2 </b>
It turns into an unappealing looking green gloop, but adds amazing flavour to all your dishes.
Leave to cool and place in a jar in the fridge for up to six months.
If using less salt, freeze in spoonfulls or ice cube trays and use as needed,
Apart from my two pregnancies, I’ve always been a meat eater, but after almost ten years of supermarket meat in the UK my husband and I decided that we would rather reduce the number of times a week that we eat meat, and buy organic meat to eat less often. This has worked exceptionally well and the meat we’ve been eating in the last two months has been amazing. In the balance, however, has been more vegetarian meals.
Once upon a time I assumed a veggie meal meant salad with a side of cucumber. Not my favourite. But while it’s taken a few years, I’ve finally grown to understand how good vegetarian food can be.
I was recently invited to be part of the Parragon Books book club, and one of the first books I’ve received to review was the Love Food Vegetarian Step-By-Step cookbook*.
I am loving this book.
It really is ideal for beginner cooks, whether they’re five or 35, as each recipe uses basic, relatively simple ingredients, and a really good step by step guide to the directions.
The book is beautifully illustrated, with all the ingredients laid out in the first picture, what it all looks like in the preparation, and finally, the end result.
Another thing that is absolutely fabulous about this book is the fact that bits and pieces of recipes can be used together or apart. For example I used only the Cheese Pastry sticks bit of the Celeriac Soup With Cheese Pastry Sticks recipe. It’s nicely set out that you can, even as a beginner, choose the bits you want.
I own many cook books, most of which I know I’ll only ever make four or five recipes out of, but in this book, there are no recipes that I can say no, I’ll definitely never make that. It’s set to become a favourite, for sure.
A lovely vegetarian dish, ideal on it’s own or served as a side to something else. Easily adaptable too, if you don’t have the same vegetables feel free to use others. Don’t skip the pine nuts though – they totally make the dish. The instructions differ a little from the original, but work out perfectly.
Ingredients
2 peppers, deseeded and cut into chunky pieces
1 large courgette, cut into chunks
1 small fennel bulb, cut into slim wedges
1 tbsp olive oil
2 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
100g/3.5 oz quinoa
350ml/12 fl oz vegetable stock
2 garlic cloves, crushed
3 tbsp flat leaf parsley
40g 1.5 oz pine nuts, toasted
salt and pepper
Instructions
Preheat the oven to 200C/400F/Gas Mark 6.
Lightly toast the pine nuts in a hot pan and set aside to cool.
Chop vegetables and put in a bowl.
Drizzle over olive oil and mix so that it covers all the vegetables.
Arrange the chopped vegetables in a single layer in a roasting tin.
Roast for 25 – 30 minutes.
Place the quinoa, stock and garlic in a saucepan (or in the Thermomix), bring to the boil and cover to simmer for 12 – 15 minutes, or until the quinoa is tender and most of the stock has been absorbed.
Mix the quinoa in with the vegetables and top with the toasted pine nuts and flat leaf parsley, and serve immediately.
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I’m not a massive fan of ham, so when a cooked ham turned up in our organic meat delivery last week, I was at a bit of a loss as to what to do with it! It was a cold and rainy day, and I was short on time, so I decided to use up the last of our vegetable box contents, and add the ham to it.
What resulted was one of the nicest stews I’ve ever made! Even Ameli, my three year old, asked for seconds!
I’ve listed below the vegetables we used as that’s what we had on hand, but you can adapt it as you wish.
Cooked Ham Stew
Recipe Type: Stew
Cuisine: Winter, Hearty, Comfort Food
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 3-4
I’m not a big fan of cooked ham, but wow, this turned out so well! One of the biggest bonuses of stew is that you can adapt the vegetables to suit what you have in the house. Keep this to ‘mild’ vegetables so as to keep the cooked ham flavour as the prominent one.
Ingredients
1 Onion
2 cm Ginger
3 cloves Garlic
15 ml Olive Oil
2 tbs flour/corn starch
3 large carrots, cut in bite sized chunks
1 sweet red pepper, cut in rings
4 large mushrooms, sliced
5 stalks of runner beans, cut in bite sized chunks
300g cooked ham
1 tsp salt
1/2 teaspoon paprika
1 tsp beef stock or stock cube
pepper to taste
water to cover
Instructions
Finely chop the onion, ginger and garlic (3 seconds speed 6)
Saute in the olive oil until the onions are soft (speed 1 for 3 minutes)
Add the ham and mix (reverse speed 2) till it’s well mixed.
Add the flour or corn starch, carrots, pepper, beans, mushrooms, paprika, and stock, and cover with water
Boil for 20 minutes, (Veroma, Speed 3, reverse), till the vegetables are soft.
These Goji, Almond and Sprouted Buckwheat balls are mostly raw, other than the choc chips. You can make your own coconut oil chocolate and then it’s completely raw! They can also be made nut free by swapping the almond meal for seeds like sunflower or pepitas. Other wise they are Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free & Corn free. Can’t get much better than that!
They do call for some organization as the buckwheat needs to start the sprouting process a day or 2 before they are ready. But it’s totally worth it! These are so lovely, sweet and the buckwheat makes a nice change than just regular old nuts in the usual bliss balls (ed: the Australian version of these date balls) I make. It’s cheaper too 🙂
Goji Almond & Sprouted Buckwheat *almost* Raw Balls
Recipe Type: Snack
Cuisine: Raw
Author: Charlotte
Serves: 16-20
These balls are mostly raw, other than the choc chips. You can make your own coconut oil chocolate and then it’s completely raw! They can also be made nut free by swapping the almond meal for seeds like sunflower or pepitas. Other wise they are Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free & Corn free. Can’t get much better than that! They do call for some organization as the buckwheat needs to start the sprouting process a day or 2 before they are ready. But it’s totally worth it! These are so lovely, sweet and the buckwheat makes a nice change than just regular old nuts in the usual bliss balls I make. It’s cheaper too 🙂
Ingredients
1 cup medjool dates, pitted [about 14]
1/3 cup almond meal
1/2 cup raw buckwheat grouts, sprouted [yield: 1 cup sprouted]
1/2 cup unsweetened shredded coconut
1/4 cup goji berries
1/4 cup carob/chocolate chips, cacao nibs or home made chocolate or even some dried fruit like sultanas
2 tsp pure vanilla extract
1 tsp cinnamon
pinch Himalayan rock salt
Instructions
To sprout buckwheat: place the raw buckwheat grouts in a glass container and fill with water. Place a lid on it and store it in the fridge overnight to soak. In the morning, drain and rinse.
Drain thoroughly and leave on the counter for 24 hours.
At the 12 hour [or so] mark, fill with water and drain again and follow the steps above.
Your buckwheat should be ready at around 24 hours.
Spread out onto a kitchen towel to make sure most of the moisture is removed.
To make balls: place dates, almond meal, buckwheat, coconut, vanilla, cinnamon, and salt in a food processor.
Process until desired consistency is met.
Drop mixture into a large bowl and mix in goji berries and choc chips.
Wet hands and roll the mixture into balls.
If the mixture is too sticky, out it in the freezer for a few mins to harden up
Where my inlaws live, the public bridleway is lined with wild garlic on one side and dandelions on the other. It’s a foragers feast! Last year I picked a shopping bag full of wild garlic, brought it home, cooked with it and stuck a two plants in a pot. They looked as though they were dying, so I forgot about them and got on with the year. Cleaning out the garden this spring, I found four beautiful Ramson plants! I actually did a little happy dance, because I sometimes crave this stuff!
Wild garlic is simply delicious stuff. In the spring it has a much milder taste than late in the summer, and unlike it’s commercial counterpart, you eat the leaves and the flowers, not the bulb (although you could).
Identification: You can smell the garlic before you see the plant. It has broad, spearlike leaves, which smell like garlic, and pretty white, star-like flowers, in a rounded ball shape, which also smell like garlic. All parts are edible, the leaves preferably in spring.
Poisonous lookalikes: The leaves do look a lot like the Lily of the Valley, which is poisonous but doesn’t smell like garlic, and if it doesn’t smell like garlic, it isn’t wild garlic.
Uses: Basically, anything you could do with Basil, you can do with wild garlic. You can make a soup, add it to salads, stir fry with onion and olive oil as a vegetable (instead of spinach, for example), and add a few dandelion heads for colour.
Here’s on my favourite recipes for Wild Garlic: Wild Garlic and Cashew Pesto
(Pine nuts are seriously expensive. Cashews are a lot cheaper, and just as good.)
Wild Garlic And Cashew Pesto
Recipe Type: Dip, Sauce,
Cuisine: Pasta
Author: Luschka
Prep time:
Total time:
Serves: 4 – 6
The amounts in this recipe are rough guides. If you have more or less of an ingredient, it doesn’t matter. Cashews provide the ‘bulk’ in the ingredients, and the Ramsons are very strong in flavour, so while you can add more you don’t need to.
Ingredients
1/2 cup loosely packed Ramsons/Wild Garlic
1/2 cup Cashew Nuts
1/4 cup Parmesan Cheese
1/2 teaspoon Sea Salt
Pepper to taste
1/3 cup Olive Oil
Instructions
If you’re using a Thermomix, place everything in the bowl, and blits on Turbo for 3 seconds and you’re done.
If you’re not:
Crush the cashew nuts
Grate the Parmesan Cheese
Place the salt into a pestle and mortar and add the wild garlic. Use the ‘friction’ of the salt to crush them together.
Add the olive oil for a smooth paste, before adding the cheese and cashews and stirring in well.
Pepper to taste.
Notes
Use as a spread on a rustic bread or as pesto for pasta. Keeps for around 3 days in the fridge. Top with edible Ramson flowers for prettiness.
I adore hazelnut syrup in my coffee. It’s almost a weakness. It’s definitely a craving. I sometimes crave it. I’ll drive out of my way to pick up a hazelnut coffee at Starbucks. But the problem is, I don’t think they’re very good for you! In fact, whenever I haven’t had one in a while, and then I drink one, I can ‘feel’ the chemicals sticking at the back of my throat.
I’ve recently learned to make my own hazelnut syrup and since then, I’ve not looked back.
Ironically, since I have been drinking my homemade syrup, I’ve twice had occasion to try my old favourite and you know what? I don’t like it anymore! I find it overly sweet, and I find that chemical taste really prominent in the back of my throat now.
This recipe uses Rapadura in place of sugar, so while it’s still quite calorific, it doesn’t have the highs and lows of adding sugar to your coffee.
I made these in my Thermomix, but the recipe below is very easy to adapt to even basic kitchen equipment, you may just take a little longer.
Fun Fact: This recipe, based on RRP, for organic ingredients, cost me £5.49 for just under 1 litre. My Starbucks favourite used to cost me £3.75 for 375ml.
Home Made Hazelnut Syrup
Recipe Type: Drinks, Sauces, Deserts
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 1 litre
Ingredients
500g Rapadura
500g water
250g Hazelnuts
Instructions
Preheat the oven to 160C/320F
Roast the hazelnuts until they are just starting to colour, and you can smell their warm aroma.
Remove from oven and turn off.
Place hazelnuts in the Thermomix bowl on reverse speed 1 for about a minute. The skins should come off pretty easily. (If you don’t have a Thermomix, or you need to remove more skin, agitate the nuts between two dishclothes.
Separate the skins
Place the hazelnuts back in the bowl and whiz for 5 seconds on speed 4. You want them broken up, but NOT powdered or turned to flour. Without a Thermomix, you can do this with a rolling pin.
Place the Rapadura and water in the bowl/a large pot and bring to the boil. Add the hazelnuts and leave to boil until the mixture has reduced by about 25%
You will need to stir it regularly to make sure it doesn’t burn. If you’re using a Thermomix, just keep it on speed 1.
Once it’s reduced, strain to remove the nuts, and put them aside for crystallised hazelnuts. Strain again to remove smaller nuts, and pour into the container you’ll be keeping it in. Leave to cool before refrigerating.
If you taste it straight away you’ll be disappointed by how mild it tastes. Leave for about 24 hours before having your first sip of real hazelnut syrup. You won’t be disappointed.
I made this and a peppermint scrub for my friends for Christmas, and while that season is now long gone, I’ve been meaning to share the recipe and I think leading up to Valentine’s Day a no-bake, no fuss, incredibly cost-effective but luxurious and creamy sugar spice recipe is just the ticket. A couple of the recipients of these gifts have come back to me saying that they loved them, so I’m more than happy to share the recipe with you.
There’s a pretty varied number of ideas, recipes and versions of yoghurt (yogurt in the US) available on t’internet, which can sometimes be really both intimidating and off-putting. I’ve tried a number, and have finally found one I return to again and again. You can find this on the Thermomix Forums too, but read on for more information and options. (See the bottom of this post for non-Thermomix recipes)
