Featured Recipes

Almond Milk
Super easy Cheap
Almonds (soaked in water overnight with a pinch of salt), water, pitted dates (optional), vanilla extract

See Almond Milk Recipe

Thai Sesame Chicken Bites
Super easy Cheap
Chicken mince or breast, Bread Crumbs, Fresh cilantro, Thai sweet chilli, Fresh ginger, Sesame seeds

See Thai Sesame Chicken Bites Recipe

Italian Tartlets
Super easy Cheap
Plain flour, Parmesan, Italian herbs, butter chilled, pesto, fetta, Cherry tomatoes halves

See Italian Tartlets Recipe

Apple and Pear Salad
Super easy Fairly cheap
apple, quartered (175g), pear, quartered (235g), celery stick, cut into pieces, chopped cabbage, onion, lemon juice, plain yogurt, Mayo, raisins/craisins, walnuts/pecans (optional), salt, pepper, parsley or cilantro

See Apple and Pear Salad Recipe

Plain White Bread
Easy Cheap
Flour, yeast, warm water, salt

See Plain White Bread Recipe

Thermomix BaguetteFeatured


This is "A Canadian Foodie" Original Recipe. All 6 loaves cost less than 1.00 for ingredients. Homemade bread is absolutely delicious, nutritious and extremely economical. Think about presenting a bouquet of warm crunchy baguettes for your next hostess gift!

Super easy

Thermomix Baguette
Preparation time
Cooking time


For 4 Person(s)


  • 750 grams flour
  • 10 grams fresh bakers yeast
  • 10 grams salt
  • 430 grams tepid water
  • 1 tray ice cubes

Thermomix Baguette Directions

    1. Scale yeast and flour into TM bowl; stir for 8 seconds at speed 4
    2. Scale salt into TM bowl; stir for 8 seconds at speed 4
    3. Scale water into TM bowl; knead for 3 min at interval speed (or knead)
    4. Remove dough from TM bowl; place in proofing bowl, dusted with flour
    5. Heat large glass of water in microwave for 1 minute; remove glass, cover proofing bowl with damp cloth and place dough in warm humid microwave to proof about one hour
    6. When doubled in volume, turn dough onto lightly floured surface and divide into 4 to 6 equal portions
    7. Flatten each portion of dough to a rectangle shape; roll dough over itself without pressing again to store air
    8. Press down along the seam; Roll to lengthen and seal the seam
    9. Roll dough back over itself without pressing again and press down along that new seam (each time, roll the dough over about one third onto itself); continue as before
    10. Roll to lengthen and seal the seam each time, getting longer (about 4 times for a larger baguette and 3 times for a smaller one)
    11. Form the ends by rolling out points on each
    12. Place parchment strips onto each of the baguette pan moulds; place strip of rolled baguette dough on each pan
    13. Leave baguette shaped dough to rise while the oven preheats (about 20 minutes)
    14. Preheat oven to 500°F
    15. Release one tray of ice cubes onto a baking pan; lightly dust dough with extra flour and score baguettes with a lame or sharp knife
    16. Place dough quickly into the oven to retain high heat while adding the ice pan into the bottom of the oven, immediately closing to retain heat and create a humid, steamy environment
    17. Set timer for 16 minutes for 6 baguettes and 20 minutes for 4
    18. Remove dark brown loaves from oven; cool on rack

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