Mookies (muffin cookies) with or without a Thermomix


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Mookies (muffin cookies) with or without a Thermomix

What do you get when you cross a muffin and a cookie? A mookie!

Crisp on the outside, slightly chewy in the middle and all round scrumptious. Perfect for breakfast, afternoon snack or to impress your friends on a picnic.

I used a muffin tray very similar to these ones (and they currently have 41% off!)

Muffin tray

Can be frozen

For gluten free option, use appropriate flour 


Makes 12

Active time: 5 minutes – Total time: 20 minutes

Ingredients:

  • 125g unsalted butter
  • 125g soft brown sugar
  • 50g caster sugar
  • 1 egg
  • 180g self raising flour
  • 1 tbsp corn flour
  • 120g chocolate chips
  • A pinch of salt

Let’s go…

  1. Preheat oven to 180C.
  2. Add 125g butter, 125g soft brown sugar and 50g caster sugar to the mixing bowl. Mix for 1 minute / speed 3.
  3. Add one egg. Mix for 10 seconds / speed 3.
  4. Add a pinch of salt, 1 tbsp corn flour, 180g self raising flour. Mix for 20 seconds / speed 4.
  5. Add 120g chocolate chips. Mix for 10 seconds / Speed 2.
  6. Grease your muffin tray with butter.
  7. Split the dough in muffin tray / moulds.
  8. Bake for 15 minutes in the oven.

Delicious. Bon appetit x

Thermomix magic vanilla custard cake

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Thermomix magic vanilla custard cake

Prepare to be wowed by this super-simple magic cake.

A single cake batter that comes out of the oven with three distinct layers, a crust layer at the bottom, a creamy custard in the middle, topped by a fluffy cake layer. And it only requires 7 ingredients!

Truly magic and delicious.

Once you’ve mastered this basic recipe, feel free to experiment by adding other flavours: fresh raspberries, chocolate, lemon, orange & cinnamon, blackberries, the possibilities are endless.

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

Can be frozen

For gluten free, replace plain flour with buckwheat flour


Serves 8

Active time: 20 minutes – Total time: 55 minutes + 2 hours resting time.

Ingredients:

  • 4 eggs at room temperature
  • 500g milk
  • 1 vanilla pod
  • 125g unsalted butter
  • 120g caster sugar
  • A few drops of vanilla essence
  • 115g plain flour

Let’s go…

  1. Preheat the oven to 170C and make sure your mixing bowl is thoroughly clean and dry.
  2. Add 4 egg whites and a pinch of salt to the mixing bowl. Add the butterfly whisk. Mix for 3 – 4 minutes / speed 4. (until still peaks are formed)
  3. Set aside and give your bowl a quick rinse.
  4. Add 500g milk and one vanilla pod, split in half, to the mixing bowl. Heat for 9 minutes / 70C / speed 2.
  5. Set aside in a jug.
  6. Give your bowl a quick wash.
  7. Add 125g butter and set for 3 minutes / 60C / speed 2.
  8. Add 4 egg yolks, 120g sugar. Mix for 20 seconds / speed 4.
  9. Set the bowl to be continually on speed 2. Add a few drops of vanilla essence and 115g plain flour, one spoonful at a time.
  10. Disregard the vanilla pod from the milk and gradually add the warm milk to the bowl.
  11. Stop the mixing process, take the lid off and very gently fold in the stiff egg whites.
  12. Grease a cake tin with butter. Pour in the mixture and slam the dish on a work surface three times so that the air bubbles come out.
  13. Bake for 35 minutes at 170C.
  14. Leave to cool and then rest in the fridge for 2 hours.

Delicious. Bon appetit x

Thermomix brioche steam baked in the Varoma

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Thermomix brioche steam baked in the Varoma

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

Can be frozen

For gluten-free, replace plain flour with buckwheat flour

Serves 8

Active time: 10 minutes – Total time: 65 minutes

Ingredients:

  • 120g milk
  • 30g caster sugar
  • 20g butter at room temperature
  • 20g fresh yeast
  • 280g plain flour
  • 1/2 tsp salt
  • 1 egg & 1 egg yolk

Let’s go…

  1. Add 120g milk, 30g caster sugar, 20g butter and 20g fresh yeast to the mixing bowl. Mix for 3 minutes / 37C / Speed 2.
  2. Add 280g flour, one egg, and 1/2 tsp salt. Knead for 3 minutes / Kneading mode.
  3. Divide the dough into 8 equal balls.
  4. Grease the Varoma dish with butter. Let the dough balls rest in the Varoma for 1/2 hour.
  5. In the meantime, clean the mixing bowl.
  6. Preheat your oven to 180C
  7. Once the dough ball has risen, add 500ml water the mixing bowl and bake the brioche in the Varoma for 20 minutes / Varoma / speed 1.
  8. Brush the loaves with the egg yolk and bake in the oven for 10 minutes at 180C to add a bit of colour.

You can also add a square of chocolate inside each dough ball during step 3.

Delicious. Bon appetit x

Marble cake steam baked in the Thermomix Varoma (yes really!)

 

 

Marble cake steam baked in the Thermomix Varoma (yes really!)

Recipe updated on 24/01/18

Marble cake steam baked in the Thermomix Varoma (yes really!)

The French Thermomix Facebook groups went completely wild for this recipe this weekend and having tried it myself now, I have to say WOW, just WOW!

You have to try it to believe it!

In terms of which mould to use, it seems that pretty much anything goes. Just make sure it fits in your Varoma though.

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

Can be frozen

For gluten-free, replace plain flour by buckwheat


Serves 8

Active time: 10 minutes – Total time: 45 minutes

Ingredients:

  • 4 eggs
  • 150g sugar
  • 225g butter, at room temperature
  • 50g milk
  • 225g self-raising flour
  • 2 heaped tbsp cocoa powder
  • a few drops of vanilla essence

Let’s go…

  1. Add all the ingredients in the mixing bowl, except the cocoa powder. Mix for 1 minutes / speed 5.
  2. Divide the batter in 2. Add 2 heaped tbsp cocoa powder to the batter remaining in the mixing bowl. Mix for 20 seconds / speed 3.
  3. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. Use a skewer to swirl the mixture around in the tin a few times to create a marbled effect.
  4. Place the tin in the Varoma (careful to leave enough openings for the steam to rise). Fill the mixing bowl with water. Bake 50 minutes / Varoma / Speed 1.

Delicious. Bon appetit x

French yoghurt cake Thermomix recipe.

 

French yoghurt cake – with or without a Thermomix. 5 ingredients / 5 minutes active time. Simply the easiest cake in the world!

This is quite possibly the easiest cake in the world in the first place. Made as a Thermomix cake recipe and you’ll be done in 5 minutes!

If you’re a new to baking or straight out of a packet type baker, then this is for you. Never again will you reach for pre-prepared cake mix, once you’ve given this recipe a go. 

In France, this is the cake of choice for grandmothers teaching the basics of baking to their grandchildren. Not only can it be thrown together in minutes, it is also a wonderfully moist, super delicious and ultra fluffy, because of the yoghurt. 

Here’s the recipe I’ve been using practically all my life ever since this wonderful cake has entered my repertoire. Since the arrival of the Thermomix, I’ve kept the recipe exactly the same. It’s just that little bit faster and easier to make nowadays.

It is definitely my go-to Thermomix cake recipe as it is so versatile. Think fresh raspberries and strawberries, whipped cream, melted chocolate or just keep it plain and simple!

Once you’ve mastered the basic Thermomix cake recipe below, the possibilities are endless.

The proper yoghurt cake recipe uses yoghurt pots (small Activia type) to measure up all the ingredients. As it’s more difficult to buy small pots of plain yoghurt here in the UK, I have converted the recipe into grams for you. 

For more delicious Thermomix cake recipes and baking ideas, click here

  • 160 g brown sugar
  • 2 eggs
  • 80 g sunflower oil
  • 125 g plain or Greek yoghurt
  • 160 g self raising flour
  • Optional: zest of one lemon or one orange / a tsp vanilla essence / fresh raspberries
  1. Preheat your oven to 180C

  2. Add 160g brown sugar and 2 eggs to the mixing bowl. Mix for 15 seconds / speed 4.

  3. Add 80g sunflower oil, 125g plain yoghurt, 160g self-raising flour (as well as your optional ingredients). Mix for 30 seconds / speed 4

  4. Bake for 35 minutes @ 180C (check with a clean knife if the cake is cooked)

 

Jamie vs Momo – Pregnant Jool’s pasta, crunchy salad & little frangipane tarts

In this new series of complete 3 course meals, we’re taking on Jamie Oliver’s 30 minutes meals and see if we can make them even better & faster with a little help from our friend Momo the Thermomix.

One thing’s for sure – there isn’t 10,000 things to wash up by the end of it!

Tune back in every Thursday for a new 30 minutes meal.

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

Jamie vs Momo – Pregnant Jool’s pasta, crunchy salad & little frangipane tarts


Serves 6

Active time: 28 minutes – Total time: 28 minutes (Momo 1 – Jamie 0)

Ingredients:

Pasta

  • 4 spring onions
  • 1 carrot
  • 1 stick of celery
  • 1 – 2 fresh chillis
  • 400g sausage meat (Jamie uses 6 good quality sausages)
  • 1 tsp fennel seeds
  • 1 tsp dried oregano
  • 500g dried pasta of your choice
  • 4 garlic cloves
  • 4 tbsp balsamic vinegar
  • 1 tin chopped tomatoes
  • A few sprigs of basil

Salad

  • 1 mixed bag of prewashed rocket and watercress
  • Parmesan cheese shavings
  • 1 lemon
  • Extra virgin olive oil

Tarts

  • 150g plain flour
  • 75g butter, cut into pieces
  • 1/2 tsp salt
  • 50g water
  • 1 egg
  • 100g ground almonds
  • 100g butter
  • 90g caster sugar
  • 1 orange
  • 1 tbsp vanilla extract
  • 175g good quality raspberry jam
  • 250g creme fraiche to serve

Let’s go…

  1. Preheat your oven to 190C. Fill the kettle and stick it on.
  2. TARTS – Make shortcrust pastry by adding 150g plain flour, 75g butter cut into pieces, 1/2 tsp salt and 50g water into the bowl. Mix for 20 seconds / speed 4. Wrap pastry ball in cling film and place into the fridge.
  3. Rinse your Thermomix bowl.
  4. Next, make the frangipane filling by adding one egg, 100g ground almond, 100g butter, 90g caster sugar, the zest of one orange and one tbsp vanilla extract to the mixing bowl. Mix 20 seconds / speed 4. Set aside until needed.
  5. Let your Thermomix mixing bowl wash itself, by half filling it up with water and a few drops of washing up liquid. Turn on for 50 seconds / 100C / Speed 5. Rinse thoroughly and dry.
  6. PASTA – Add 4 trimmed spring onions, 1 peeled carrot, 1 stick of celery and 1 chilli, all very roughly chopped, to the mixing bowl. Chop for 7 seconds / speed 5.
  7. Saute for 3 minutes / 100C / speed 1.
  8. In the meantime, put a large deep saucepan on a low heat and fill with boiling water.
  9. Back to your Thermomix bowl. Add 400g sausage meat, 1 tsp fennel seeds and 1 tsp dried oregano. Mix for 10 seconds / speed 4.
  10. Add a dollop of olive oil and cook for 5 minutes / 100C / Speed 1.
  11. TARTS – In the meantime, take your shortcrust pastry out of the fridge. Roll it out on a floured surface and arrange into 6 individual tart tins.
  12. Spoon a small tsp of good quality raspberry jam into each pastry base. Top with a heaped teaspoon of almond filling (aka frangipane), add another small tsp of jam, then another heaped tsp of almond filling. Bake for 18 minutes.
  13. PASTA – Salt the boiling water and add 500g pasta – cook according to packet instructions.
  14. Add 4 unpeeled cloves of garlic, 4 tbsp balsamic vinegar and a tin of chopped tomatoes into the sausage mixture. Cook for a further 10 minutes / 100C / Reverse speed 1.
  15. SALAD – add parmesan shavings on top of the rocket & watercress. Serve with a bottle of extra virgin olive oil and lemon wedges to dress right before eating.
  16. Drain the pasta. Dip them into serving dish. Pour over the sausage sauce. Give it a good mix and serve with grated parmesan and a few basil leaves to sprinkle over.
  17. TARTS – when they’re ready, take them out of the oven. Serve them warm, with a dollop of creme fraiche.

How easy was that!

Delicious. Bon appetit x

Thermomix flan patissier aka custard tart a la French – simply deliiiicious!

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Thermomix flan patissier aka custard tart a la French – simply deliiiicious!

This Thermomix recipe for flan patissier (French custard tart) makes a tart that is simply exquisite, firm yet creamy, we just can’t get enough of it in our family.

After dozens of failed or second best attempts at flan patissier (sometime without a Thermomix), I am so glad I have found this recipe.

I am looking forward to hearing about how you get on with it. Feel free to leave a comment below.

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


Serves 8

Active time: 13 minutes – Total time: 1h10

Ingredients:

  • 150g plain flour
  • 75g unsalted butter
  • 1/2 tsp salt
  • 3 eggs
  • 150g caster sugar
  • 70g cornflour
  • 1 vanilla pod or 1/2 tsp good quality vanilla essence
  • 150g single cream
  • 600g full fat milk

Let’s go…

  1. Start with the shortcrust pastry. Add 75g butter, 1/2 tsp salt, 150g plain flour, 1 tbsp sugar and 50g water to the bowl. Mix for 30 seconds / Kneading setting, then mix for 10 seconds / speed 2 reverse speed.
  2. Set aside in the fridge.
  3. Wash and dry your bowl.
  4. Add 3 eggs, 150g caster sugar, 70g cornflour, the seeds of a vanilla pod (or 1/2 tsp good quality vanilla essence) and 150g single cream to the bowl. Mix for 15 seconds / speed 6.
  5. Add 600g full fat milk and turn on for 12 minutes / 90C / speed 4.
  6. Remove the lid and let the mixture cool down completely.
  7. Preheat your oven to 180C.
  8. Roll out the pastry into a round oven proof dish (c. 20 cm diameter)
  9. Cover the pastry with grease proof paper and baking beans. Bake for 15 minutes.
  10. Once done, remove the grease proof paper and baking beans. Mix the cream mixture in the Thermomix for 30 seconds / speed 7.
  11. Pour the cream mixture into the pastry case and bake for 30 minutes at 180C.
  12. Let cool down for at least 2 to 3 hours before tasting. Good luck with that part of the recipe!!

I sometimes add raisins, prunes or other dried fruits before pouring the mixture into the pastry. Tastes just as good and kids love the surprise effect!

Delicious. Bon appetit x

Thermomix brioche burger buns

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Thermomix brioche burger buns

I love the brioche-style burger buns but have you seen how much they cost? And how much junk there is in the store bought ones?

BBQ season or not, nothing beats a good old burger – the kids love them, with so many recipes around, it’s a very versatile easy dinner option that we keep coming back to over and over again.

This recipe is simply lovely and so easy. Though you’ll need to allow time for the dough to rest.


Makes 8 small buns

Active time: 15 minutes – Total time: 2h30

Ingredients:

  • 420g strong white bread flour
  • 1 x 7g dried quick yeast
  • 40g soft brown sugar
  • 1 tsp salt
  • 2 eggs
  • 25g unsalted butter, at room temperature
  • 175g buttermilk
  • a few sesame seeds

Let’s go…

  1. Add 175g buttermilk and the dried yeast to the mixing bowl. Mix for 3 minutes / 37C / speed 2.
  2. Add 420g strong white bread flour, 40g soft brown sugar, one egg, the yolk of the other egg (keep the white), one tsp salt. Mix for 3 minutes / Kneading setting.
  3. Add 25g butter and mix for 5 minutes / kneading setting.
  4. Add the dough to an oiled bowl. Cover with clingfilm and leave to rest for 1h30.
  5. In the meantime, heat your oven to 40C. Then turn it off.
  6. Transfer the dough to a lightly floured surface and gently fold over to let the air bubbles out.
  7. Line a baking tray with baking paper.
  8. Divide the dough into 8 rolls and put them on the baking tray.
  9. Loosely cover with a clean damp cloth and put in the oven for 45 minutes to an hour.
  10. Preheat your oven to 180C.
  11. Whisk the egg white with a bit of water. Brush the dough rolls and add a few sesame seeds.
  12. Bake for 15 minutes.

 

Delicious. Bon appetit x

 

Thermomix Pasteis de Nata (Portuguese custard tarts)

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Thermomix Pasteis de Nata (Portuguese custard tarts)

So they are Paul Hollywood’s favourite cake and according to him ‘absolutely worth the calories’.

And I have to say, having been to Lisbon and eaten the real thing, they are one of mine too. They’re just naughty little things made of puff pastry and filled with creamy custard. Totally utterly delicious.

Only 3 people in the world know the original recipe. But this one is pretty close to the real thing. I use shop-bought puff pastry because life is just too short, but feel free to make your own rough-puff!


Makes 14

Active time: 15 minutes – Total time: 36 minutes

Ingredients:

  • 550g milk
  • 6 eggs
  • 200g sugar
  • a few drops of vanilla essence
  • 40g plain flour
  • 1/2 tsp cinnamon
  • 1 lemon zest, in 1 cm chunks (it will need to be removed)
  • 1 puff pastry

Let’s go…

  1. Add the whisk to the mixing bowl
  2. Add 550g milk, 2 whole eggs, 4 egg yolks, 200g sugar, a few drops of vanilla essence, 40g plain flour, 1/2 tsp cinnamon. Mix for 1 minute / speed 4.
  3. Add the zest of one lemon. Cook for 10 minutes / 100C / speed 2.
  4. Roll the puff pastry out and cut out 12 circles. Ease the circles into a 12 cup non-stick muffin tin.
  5. Remove the lemon zest from the custard.
  6. Fill the pastry cases with custard to 3/4 capacity.
  7. Bake in the oven for 10 minutes at 250C. Remove from the oven as soon as the browning starts to appear.

Delicious. Bon appetit x


 

You made it through the entire post? That means you’re one of my new favourite people!

I’d love you even more if you’d be kind enough to join the dozens of people who have already made this blog better for everyone by leaving a comment.

If you’ve enjoyed it, feel free to share / save / pin on your favourite platforms too. The links you need are right here, below this post.

Thank you and merci buckets. Mxx

Thermomix chocolate & courgette muffins

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Thermomix chocolate & courgette muffins

Courgette? In a cake? Yep, and it makes the cake so moist, sweet but not too sweet and makes good use of courgette.

Try and make your children/family/guests guess the secret ingredient… I bet you they won’t!

Can be frozen

For gluten-free, replace plain flour by buckwheat


Makes 8

Active time: 15 minutes – Total time: 45 minutes

Ingredients:

  • 2 small or 1 large courgette (approx 400g)
  • 4 eggs
  • 80g brown sugar
  • 50g self-raising flour
  • 50g almond powder
  • 2 tbsp bitter/unsweetened cocoa powder
  • 200g dark chocolate

Let’s go…

  1. Preheat your oven to 180C.
  2. Add 400g peeled and chopped courgettes to the mixing bowl. Chop for 15 seconds / speed 7.
  3. Set aside in a colander.
  4. Add 4 eggs and 80g brown sugar to the mixing bowl. Mix for 10 seconds / speed 5.
  5. Add 50g self-raising flour, 50g almond powder, 2 tbsp bitter/unsweetened cocoa powder and a pinch of salt.
  6. Melt the dark chocolate in the microwave – approx 3.5 minutes. Please adapt to your own microwave.
  7. Add melted chocolate to mixing bowl. Mix 20 seconds / speed 5.
  8. Add the courgettes, mix 20 seconds / speed 3.
  9. Pour into muffin cases and bake for 20 to 25 minutes.

Delicious. Bon appetit x


 

You made it through the entire post? That means you’re one of my new favourite people!

I’d love you even more if you’d be kind enough to join the dozens of people who have already made this blog better for everyone by leaving a comment.

If you’ve enjoyed it, feel free to share / save / pin on your favourite platforms too. The links you need are right here, below this post.

Thank you and merci buckets. Mxx