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  • Extra virgin olive oil
  • ⅓ cup corn kernels
  • Fine-grain salt



  1. In a lidded-saucepan, pour enough olive oil to create a thin layer over the base, turn on the heat
  2. Leave it a little while to get some heat, you can test the heat by adding a single kernel and seeing if it bubbles
  3. Once you have the heat, add in your corn kernels, pick up the saucepan off the heat and give it a good few shoves back + forth to get the kernels coated in the olive oil
  4. Quickly add the lid back on, return it to the heat, and then continue to pick it up regularly and swirl the kernels around, keeping the lid on tightly. This will prevent getting burnt crispy ones at the bottom! Once they start popping continue to pick up & swirl.
  5. Once the popping stops, add in a little salt and give it a good stir – then enjoy while still warm!


Raspberry-choc freezer fudge

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1. Line a small brownie/cake tin with baking paper

2. Combine all ingredients into food processor bowl, EXCEPT berries. Use maple syrup and coconut oil at room temperature otherwise the mixture will split. Slowly work up the speed until all combined. (20secs, Speed 2-3)

3. Add berries, mix slowly or by hand. (Reverse, speed 1-2 til combined)

4. Press mixture firmly into lined tin. Use the back of a spoon or spatula to compress. Place in the freezer and cut into pieces as desired.

(Thermomix instructions in brackets)

Vanilla-blueberry muffins

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1. Preheat oven to 180 degrees and fill a 12 capacity muffin tray with firm cupcake/muffin liners.

2. In a food processor or decent blender, mill the sugar until fine.

3. Add oil, vanilla paste, almond milk and egg and beat or whisk until well combined.

4. Add flour, baking powder and salt and fold through well.

5. Place 2-3Tbsp of mixture in each of the cupcake liners.

6. Divide frozen blueberries and place evenly in each cupcake liner on top of mixture.

7. Spoon the remaining 2-3Tbsp of mixture over the blueberries to fill the cupcake liners.

8. Place in oven for approximately 20min until golden brown on top.