Sweet potato, curry and coriander soup – Thermomix recipe

Sweet potato, curry, and coriander soup – Thermomix recipe

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Another week, another soup… well it is still very much winter here in the UK, and a bowl full of this sweet potato, curry, and coriander soup will warm you right up.

This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch.


Serves 6

Active time: 5 minutes – Total time: 25 minutes

Ingredients:

  • 1 onion, peeled and halved
  • 2cm fresh ginger
  • 4 garlic cloves
  • 1kg sweet potatoes, peeled
  • 1tbsp olive oil
  • 2 tsp curry powder (as hot as you like it)
  • 1 litre chicken stock
  • 40cl coconut milk
  • 1 handful of fresh coriander

 

Let’s go…

  1. Add 1 onion, 4 garlic cloves, 2cm fresh ginger, and 1kg sweet potatoes, quartered into the mixing bowl and chop for 5 seconds / speed 6. Scrape down the sides. Repeat.
  2. Add 1 tbsp olive oil, 2 tsp curry powder, and salt & pepper to taste. Saute for 5 minutes / 100C / Speed 1.
  3. Add 40cl coconut milk and 1 litre chicken stock to the mixing bowl. Cook for 15 minutes / 100ºC / Speed 1.
  4. Blend 1 minute / speed 5 to 10, increasing speed gradually.

Top with fresh coriander.

Delicious. Bon appetit x

Thermomix banana & blueberry cake

Blueberry banana cake Thermomix recipe

Blueberry banana cake Thermomix recipe

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Blueberry banana cake Thermomix recipe

Another rainy and cold Saturday afternoon here in the UK usually means baking in this house.

One of the twins wanted banana cake, the other a blueberry cake – so how about combining the 2?

The result: a tender, golden loave, a divine smell throughout the house and some very happy children!

This deliciously moist loaf cake is best served still warm in my opinion.

 

Serves 6

Active time: 5 minutes – Total time: 1h10

Ingredients:

  • 125g butter, at room temperature
  • 150g sugar
  • 2 eggs
  • 3 ripe bananas
  • 1 tsp vanilla extract
  • 225g flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 30g milk
  • Zest of one lemon (optional)
  • 100g fresh blueberries – or fully defrosted if using frozen ones.

 

Let’s go…

  1. Preheat your oven to 160C
  2. Add 150g sugar and 125g butter to the mixing bowl. Mix for 60 seconds / speed 4.
  3. Add 2 eggs, 3 ripe bananas and 1 tsp vanilla extract. Mix for a further 60 seconds / speed 5.
  4. Add 225g flour, 1tsp baking powder, 30g milk, zest of one lemon and 1/2 tsp salt. Mix for 60 seconds / speed 4.
  5. Pour the cake batter into a pre-greased cake tin. Fold in 100g fresh blueberries.
  6. Bake for 60 minutes or until a clean knife inserted comes out clean

Delicious. Bon appetit x

Mary Berry Vegetarian Lasagne in the Thermomix

Mary Berry Vegetarian Lasagne in the Thermomix

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Mary Berry Vegetarian Lasagne in the Thermomix

How about a hearty, vegetable lasagna this weekend?

Arghhh that means countless hours in the kitchen, half a dozen pans to wash up and a big mess everywhere, doesn’t it? Not with a little help of Momo the Thermomix.

15 minutes active time … and NO washing up apart from the Thermomix bowl (in the dishwasher) and the lasagna dish.

Like the rest of the nation, we love a bit of Mary Berry cakes – I mean how could you not?

But it is not very often I cook some of her other recipes – that is about to change, after making this vegetable lasagne.

As much as we love the traditional, beef lasagna, we are also trying to cut down on our meat intake at the moment so this recipe sounded right up our street!

Click here for the original Mary Berry, non-Thermomix, vegetarian lasagne recipe.


 

Active time: 15 minutes – Total time: 1h10

SERVES 6

Bechamel/cheese sauce

  • 750ml milk
  • 60g salted butter
  • 90g plain flour
  • Salt & pepper to taste
  • 200g cheddar cheese

Vegetable filling

  • 1 onions
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 500g button mushrooms
  • 2 courgettes, sliced
  • 2 tbsp plain flour
  • 1 bag fresh baby spinach
  • 400g chopped tomatoes
  • 1 tsp sugar

  • Salt & pepper to taste

  • 1 tbsp shredded fresh basil

  • salt and freshly ground black pepper

Other

  • About 8 sheets no-precooking-required dried lasagne

Let’s go…

  1. First, add 200g cheddar cheese, roughly chopped, to the mixing bowl. Mix for 5 seconds / speed 5. Set aside. No need to rinse the bowl.
  2. Then make a bechamel/cheese sauce. Add 750g milk, 60g butter, 90g plain flour, salt & pepper to taste to the mixing bowl. Cook for 8 minutes / 90C / speed 4. 
  3. Add the reserved cheese and mix for a further 30 seconds / speed 2. Set Aside.
  4. In the meantime, slice 2 courgettes, wash the button mushrooms, peel and halve one onion and peel 2 garlic cloves.
  5. Wash the bowl.
  6. Add one onion, halved and 2 garlic cloves to the mixing bowl. Chop for 5 seconds / speed 5.
  7. Add 2tbsp olive oil and cook for 3 minutes / 100C / Speed low.
  8. Add 500g button mushrooms, whole, 2 courgettes, sliced and 2tbsp plain flour. Cook for 5 minutes / 100C / Reverse speed low.
  9. Add the baby leaf spinach, 400g chopped tomatoes, 1 tsp sugar and salt & pepper to taste. Cook for 15 minutes / 100C / Reverse speed low without measuring cup.
  10. In the meantime, preheat the oven to 180C and grease a baking dish measuring about 25cm x 20cm and 5cm deep.
  11. Stir the shredded basil into the vegetable sauce.
  12. Spread a third of the sauce over the bottom of the dish. Spread a third of the bechamel/cheese sauce over the vegetables.
  13. Cover with a layer of lasagne sheets, not overlapping them. The dish will probably take 3 sheets, but you may have to break them to fit.
  14. Repeat the layers of vegetable sauce, cheese sauce, and lasagne sheets, then repeat the layers once more, finishing with the cheese sauce. Bake for about 30 minutes or until golden brown.

Delicious. Bon appetit x

‘There are veggies in your macaroni cheese?!’ macaroni cheese – Thermomix recipe

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‘There are veggies in your macaroni cheese?!’ macaroni cheese – Thermomix recipe

It’s the ultimate comfort food, isn’t it?

Very quick to throw together, everyone loves it and now includes a serving of hidden vegetables to give those picky eaters a few good nutrients.

And believe it or not, it looks exactly the same as a standard macaroni cheese – yet it has 3 healthy veggies hidden in it and I personally think it tastes even better than regular mac’n’cheese!

Enjoy!


 

Serves 4

Active time: 10 minutes – Total time: 50 minutes.

Ingredients:

  • 250g cheddar cheese
  • 70g parmesan cheese
  • 100g cauliflower florets
  • 100g carrots
  • 50g leeks
  • 1 courgette
  • 350g macaroni (or pasta of your choice)
  • 500ml milk
  • 40g salted butter
  • 60g plain flour
  • Salt & pepper to taste
  • 1tsp Dijon mustard
  • Salt & pepper to taste
  • 50g breadcrumbs

Let’s go…

  1. Pre heat your oven to 200C.
  2. Add 250g cheddar cheese into the mixing bowl. Grate for 10 seconds / speed 8. Set aside.
  3. Repeat with 70g parmesan cheese. Set aside separately.
  4. Add 1 litre water to the mixing bowl. Warm for 10 minutes / 120C / speed low.
  5. In the meantime, chop 100g carrots, 50g leeks, 1 courgette and 100g cauliflower. Place all the vegetables in the Varoma tray.
  6. Add 350g pasta to the boiling water, together with a pinch of salt. Put the Varoma tray in place and cook for 10 minutes (or 2 minutes less than stated in the pack) / Varoma / Low speed, reverse enabled.
  7. Drain the macaroni and set aside.
  8. Pour the vegetables into the mixing bowl and blend for 20 seconds / speed 5.
  9. Stir the vegetable puree in with the macaroni.
  10. Give your bowl a quick rinse.
  11. Add 500g milk, 40g butter, 60g plain flour, salt & pepper to taste to the mixing bowl. Cook for 8 minutes / 90C / speed 4. That’s your bechamel sauce (aka white sauce).
  12. Add reserved cheddar cheese, 1 tsp Dijon mustard and salt & pepper to taste to make it a cheese sauce. Cook for 1 minute / 90C / Speed low.
  13. Pour sauce over the and stir through. You can serve now or pour into an ovenproof dish.
  14. Scatter over 50g breadcrumbs and 70g grated parmesan, then bake for 20 mins until crisp and golden.

Delicious. Bon appetit x

 

 

Easy Thermomix Dinner Party

Pork loin steak with creamy peppercorn sauce, roast potatoes and veggies. HelloFresh recipe in the Thermomix.

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Pork loin steak with creamy peppercorn sauce, roast potatoes and veggies. HelloFresh recipe in the Thermomix.

Click here for the original HelloFresh recipe.

Another HelloFresh hit we all really enjoyed. These guys are really really good at what they do, aren’t they?!

Their blurb says: “Pork loin steak is a really succulent cut of meat, making it the perfect thing to serve alongside a rich and creamy peppercorn sauce. Simple, comforting, and quick to make. Make this a go-to recipe.” We couldn’t agree more!

How ours was different:

  • Our pork was steamed in the Varoma dish which is actually a great way to keep it moist during cooking and make it healthier too. (and saves on washing up!!!).
  • We used a bit of cornflour to thicken the sauce.

 

If you’re not familiar with HelloFresh, they’re a food box company. You pick the number of meals and number of people that suit your family and they deliver ALL the ingredients you need to cook delicious food, really quickly!


Pork loin steak with creamy peppercorn sauce, roast potatoes and veggies. HelloFresh recipe in the Thermomix.

Serves 4

Active time: 10 minutes – Total time: 40 minutes.

Ingredients:

  • 4 large red potatoes or 6 medium ones
  • 1 tbsp dried thyme
  • 1tsp peppercorn
  • 1 shallot
  • a drizzle of olive oil
  • 2 packs fresh green beans (or you can use frozen)
  • 1 broccoli floret
  • 4 pork loin steaks
  • 100g creme fraiche
  • 5g cornflour

Let’s go…

  1. Preheat your oven to 200C.
  2. Chop the potatoes into 2cm chunks and pop on a lined baking tray. Drizzle over some olive oil and a pinch of salt & pepper. Sprinkle with 1 tbsp dried thyme and mix everything together to ensure the potatoes get a good coating. Spread out evenly in a single layer. Roast in the oven for 30 minutes, turning them halfway through cooking.
  3. In the meantime, add 1 tsp peppercorns to the mixing bowl. Grind for 5 seconds / speed 7. Scrape down the sides.
  4. Add a shallot, peeled & halved to the mixing bowl. Chop for 3 seconds / speed 5.
  5. Add a drizzle of olive oil and cook for 3 minutes / 100C / Speed 1.
  6. In the meantime, place the pork at the bottom of the Varoma dish, sprinkle with salt & pepper and place the green beans & broccoli florets at the top of the Varoma.
  7. Add 200ml boiling water and 1 chicken stock pot to the mixing bowl. Insert Varoma into place and cook for 20 minutes / Varoma / Speed 1 (or until the pork is cooked).
  8. Remove the Varoma and keep warm. Add 100g creme fraiche and 5g cornflour to the mixing bowl. Cook for 3 minutes / 90C / Speed 3 without measuring cup.
  9. To serve: slice each pork steak into 2cm strips. Add any escaped juice to the sauce. Serve with the vegetables, potatoes and sauce.

 

Delicious. Bon appetit x

Couscous in the Thermomix- the simpler yet delicious version that our family really enjoyed.

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Couscous in the Thermomix- the simpler yet delicious version that our family really enjoyed.

 


 

Serves 6

Active time: 10 minutes – Total time: 30 minutes

Ingredients:

  • 1/2 small bunch fresh coriander
  • 1/2 small bunch fresh parsley
  • 3 onions, peeled and halved
  • 6 chicken drumsticks
  • 6 merguez sausages (make your own from scratch following our recipe here)
  • 20g olive oil
  • 400g carrots
  • 1tsp ground cinnamon
  • 1tsp ground ginger
  • 1tsp cumin seeds
  • 1tbsp paprika
  • 500g water
  • 400g courgettes
  • 70g raisins
  • 1 can chickpeas, drained and rinsed
  • 300g couscous
  • 1 tbsp harissa paste (optional)

Let’s go…

  1. Preheat your oven to 200C.
  2. Mix 1tsp cumin seeds, 1 tbsp paprika, 2tbsp olive oil with a bit of salt. Rub the chicken drumsticks in the spice mixture.
  3. Add 3 onions, halved, 1/2 bunch fresh coriander and 1/2 bunch fresh parsley to the mixing bowl. Chop for 10 seconds / speed 5. Scrape down the sides.
  4. Add 20g olive oil and cook for 3 minutes / 100C / speed 1.
  5. In the meantime, cook the sausages and chicken drumsticks in the oven. Alternatively you can cook both in the Varoma by putting the Varoma dish in place at step 7
  6. Peel and chop 400g carrots. Set aside. Chop 400g courgettes and place in the Varoma dish.
  7. Add the carrots to the mixing bowl, with 1tsp ground cinnamon, 1 tsp ground ginger, salt and pepper to taste and 500g water. Cook for 10 minutes / 100C / Reverse Speed low.
  8. Put the Varoma dish in place. Cook for a further 10 minutes / Varoma / Reverse speed low.
  9. In the meantime, cook the couscous as per packet instructions.
  10. Remove Varoma dish and set aside. Add 70g raisins 1 tbsp Harissa paste (if using – careful if you’re feeding children – Harissa is pure chilli!) and 1 can chickpeas to the mixing bowl. Cook for 5 minutes / 100C / Reverse speed low.
  11. Add the courgettes to the vegetable mix and serve with the couscous and the sausages.

Delicious. Bon appetit x

 

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.

Homemade Merguez sausage meat recipe in the Thermomix

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Homemade Merguez sausage meat recipe in the Thermomix

For those of you who follow this blog, or know us personally, you will know that DH reached the tender age of 50 recently.

And with this milestone, comes the inevitable mid-life crisis.

Luckily he hasn’t traded me for a younger model or purchased a bright red Ferrari.

Instead, he has now joined the ‘making from scratch’ brigade, foraging for food whenever he can.

Books such as ‘The Art of Fermentation‘, ‘River Cottage Curing & Smoking‘ now take pride of place on his bedside table and he is happily busy making lots of things from scratch  – from jam to real ale, via wine, sake, saurkraut, mozzarella, and cordial to name just a few.

This weekend he ventured into the world of homemade sausages, merguez sausages to be precise. We don’t have a sausage casing machine… yet. So off he went to a friend with his merguez sausage mix he had proudly made in the Thermomix.

Too few of us (including us, up until just now), realise just how little effort it takes to actually make our own sausages, controlling the quality, flavours and what actually goes in them. We are most certainly investing in a sausage casing machine soon.

In the meantime, these merguez sausages were so damn good, I had to change my blog schedule to share this recipe with you.

I made a couscous in the Thermomix to go with them – recipe to follow shortly.


Makes around 600g sausages

Active time: 1 minute

Ingredients:

  • 1 garlic clove
  • Peel of 1 lemon
  • 500g minced lamb (shoulder is perfect)
  • a good pinch smoked paprika
  • 1tsp ground cumin
  • 1tsp ground coriander
  • a pinch cayenne pepper
  • 2tsp harissa paste
  • 2tbsp breadcrumbs
  • 1 pinch black pepper
  • 8g sea salt

Let’s go…

  1. Add 1 garlic clove and the peel of 1 lemon to the mixing bowl. Chop for 5 seconds / speed 5. 
  2. Add all the other ingredients. Mix for 15 seconds, speed 6.
  3. That’s it – done and ready to get stuffing as per sausage stuffer instructions.

Delicious. Bon appetit x

 

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.

Hearty mushroom bolognese – Vegetarian, gluten-free and vegan – recipe in the Thermomix

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Hearty mushroom bolognese – Vegetarian, gluten-free and vegan – recipe in the Thermomix.

Try our hearty mushroom bolognese recipe. It’s easy, low fat and full of vegetables. Two kinds of mushrooms – porcini and chestnut – add a lovely meaty punch to this vegetarian, and vegan, twist on a classic bolognese sauce!

If you love the comfort of a hearty bolognese sauce after a cold/breezy day, then this recipe is for you.


 

Serves 4

Active time: 5 minutes – Total time: 30 minutes

Ingredients:

  • 50g dried porcini mushrooms
  • 2 onions
  • 4 garlic cloves
  • 2 carrots
  • 2 celery stalks
  • 500g chestnut mushrooms 
  • 2 tbsp olive oil
  • 2tbsp tomato puree
  • 400g chopped tomatoes
  • A few sprigs of fresh thyme
  • 1 tsp celery salt
  • 1 bunch of basil

Let’s go…

  1. Soak 50g porcini mushrooms in 200ml boiling water.
  2. Add 2 onions, halved, 4 garlic cloves, 2 carrots, roughly chopped, 500g chestnut mushrooms and 2 celery stalks to the mixing bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
  3. Add 2 tbsp olive oil and cook for 4 minutes / 100C / speed 1.
  4. In the meantime, drain the porcini mushrooms, keeping the liquid. Chop them.
  5. Add 2tbsp tomato puree, the chopped porcini mushrooms, a few sprigs of fresh thyme, 1 tsp celery salt and the strained liquid in the mixing bowl. Cook for 5 minutes / 100C / reverse speed low, without measuring cup.
  6. Add 400g chopped tomatoes and salt & pepper to taste to the mixing bowl. Cook for 20 minutes / 100C / reverse speed low, replacing measuring cup with simmering basket.
  7. In the meantime, cook your pasta in a pan, as per packet instructions.
  8. Drain the pasta and stir it through the bolognese sauce. Pick the basil leaves and sprinkle over the bolognese with a good grating of Parmesan to serve.

Delicious. Bon appetit x

 

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.

 

Cooking the perfect steak, sous vide, in the Thermomix

 

Cooking the perfect steak, sous vide, in the Thermomix

So today we experimented with sous-vide cooking in the Thermomix for the very first time and ooooh wow, I don’t think I have ever had a nicest, more tender & juicy piece of meat, anywhere in the world, ever. It was A.M.A.Z.I.N.G.! (Steak lover DH fully agrees too).

With the Thermomix giving you perfect control over the temperature, there’s honestly nothing difficult about cooking sous-vide.

Let’s do this:

  1. Chose your steak: fillet/tenderloin, rib-eye, sirloin or rump all work well, so long as it is at least 3cm thick.
  2. Be mindful of the size: it needs to fit in the simmering basket. Realistically, you’ll want to cook 2 steaks at a time maximum.
  3. Bag it up, without any seasoning. There are 3 options here:
  • Use your own vacuum food bag sealer.
  • Ask your butcher to do it (this is what we did. We took the Thermomix simmering basket with us too, to make sure steaks fitted).
  • Use Ziplock bags and apply the displacement method: Put your steak in a Ziplock bag. Push bag into the water, open side up, and gently push the steak under, submerging all of the bag bar the seal. Start sealing from one side, gently pushing the rest of the bag under as you seal (without getting any water in the bag) until it is fully sealed with as much air pushed out as possible.

4. Add 1.5 l tap water to the mixing bowl. Insert simmering basket with steaks in it. Add more cold water to come up to the ‘max’ line of the basket, making sure the steaks are covered in water.

5. Cook as follows:

  • Rare – 50C / Speed 2 / 70 minutes
  • Medium-rare – 55C / Speed 2 / 72 minutes
  • Medium – 60C / Speed 2 / 74 minutes

6. Sear
That is it – your steaks are cooked. All you need now is to quickly sear them to add some flavours.

Heat up a frying pan until very hot (the heat of the pan is very important here as you don’t want or need to cook your steaks anymore, just sear them).

Add salt & pepper to the steaks and bit of oil to the pan, then lay the seasoned steaks into it, leave a few seconds until browned, then quickly turn and repeat on the other side, and remove immediately to a plate.

And that is it. You can now enjoy the most tender, beautiful steak right away. It doesn’t need to rest so just plate your favourite accompaniments to go with it and bon appetit.

We had cauliflower gratin, potatoes and bearnaise sauce with ours (all made in the Thermomix obviously… I will post recipes soon!).

Delicious. Bon appetit x

 

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.

3 ingredients Oatmeal breakfast ‘balls’ in the Thermomix

3 ingredients Oatmeal breakfast ‘balls’ in the Thermomix.

These little balls are:

  1. Nut-free
  2. Gluten-free
  3. Egg-free
  4. Dairy free – if you replace the chocolate chips with raisins
  5. Full of healthy stuff
  6. Delicious
  7. No added sugar
  8. No butter
  9. No flour
  10. Incredibly practical for busy mornings
  11. And did I say, very morish?!

Can these be any more perfect?

Recipe found on Facebook and adapted to the Thermomix

It said:

“Cookies for Breakfast? YES!!! These EASY 3-ingredient breakfast cookies taste like banana bread and oatmeal cookies in one. They are warm and gooey, and taste best if eaten right out of the oven! Try them with any combination like raisins, walnuts, etc.”

So we did!

Makes about 16

Active time: 2 minutes – Total time: 17 minutes

The original recipe asks for

  • 2 ripe bananas
  • 90g uncooked quick oat*
  • 40g chocolate chips

* for gluten-free, watch out which oats you use as manufacturing methods can mean contact with wheat

This is how I made them just now and the kids can have them for after school snacks (if there’s any left!!).

If I was to make them for breakfast, I would replace the chocolate chips with raisins or any other chopped dried fruits or nuts (or both really!!), maybe add a bit of golden syrup too.

Let’s go…

  1. Preheat oven to 200C
  2. Add all the ingredients to the mixing bowl. Mix for 5 seconds / speed 5. Scrape down the sides.
  3. Form about 16 balls either using your hands or 2 spoons. Place on a baking tray.
  4. Bake for 15 minutes.

Delicious. Bon appetit x