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.

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.

Spicy lentil and carrot soup – with or without a Thermomix

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Spicy lentil and carrot soup – with or without a Thermomix

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


Serves 4

Active time: 5 minutes – Total time: 27 minutes

Ingredients:

 

  • 1 onion, peeled and halved
  • 2 garlic cloves
  • 1tbsp olive oil
  • 2 tsp cumin
  • 1 tsp chilli flakes
  • 600g carrots
  • 200g red split lentils
  • 1 litre vegetable stock
  • 125ml milk
  • A bit of fresh coriander
  • A few dollops of plain yoghurt

 

Let’s go…

  1. Add 1 onion, 2 garlic cloves and 600g carrots (no need to peel), roughly chopped into the mixing bowl and chop for 5 seconds / speed 6. Scrape down the sides.
  2. Add 1 tbsp olive oil, 2 tsp cumin, 1 tsp chilli flakes and salt & pepper to taste. Saute for 5 minutes / 120C / Speed 1.
  3. Add 200g red split lentils, 125ml milk and 1 litre vegetable stock to the mixing bowl. Cook for 20 minutes / 100ºC / Speed 1.
  4. Blend 1 minute / speed 5 to 10, increasing speed gradually.

Top with fresh coriander, a dollop of yoghurt, and serve with warm naan bread or a loaf of crusty bread.

Delicious. Bon appetit x

The Galette des Rois – a very French tradition in the Thermomix

The Galette des Rois – a very French tradition in the Thermomix

Happy Epiphany!

When you thought the food fest was over, everyone was on a diet and on dry January, comes a very French national obsession with the Galette des Rois (King’s cake). It celebrates the arrival of the Three Wise Men in Bethlehem.

Since the 14th Century, this dessert has been served but only once a year and every single child in France is waiting with great anticipation for Epiphany (6th January).

If you’re passing through France right now, you will undoubtedly notice these delicious cakes everywhere, in your local boulangerie obviously but also in every supermarket up and down the country.

This scrumptious-looking cake is made of puff pastry, filled with frangipane – sweet almonds, butter, eggs, and sugar. It’s flaky, sweet and best served warm, straight out of the oven.

But the reason children love this cake so much is much more than because of its delicious taste, it is also brought by the excitement of finding out whether you will be the lucky one to discover the ‘Feve’ (charm), hidden inside the cake and therefore become the King or Queen for the day.


 

Serves 8

Active time: 10 minutes – Total time: 55 minutes

Ingredients:

  • 2 sheets of all butter puff pastry, ready rolled
  • 80g unsalted butter at room temperature
  • 80g caster sugar
  • 80g ground almonds
  • 2 eggs
  • 1 tsp rum
  • 1 tsp vanilla extract
  • A bit of milk

Let’s go…

  1. Preheat your oven to 180C
  2. Add 80g unsalted butter to the mixing bowl. Turn on for 1 minute / speed 4, to soften it. Scrape down the sides.
  3. Add the whisk, 80g caster sugar, 80g ground almond, 1 egg, 1 tsp rum, and 1/2 tsp vanilla extract. Mix for 3 minutes / speed 2 increasing progressively to speed 4.
  4. To assemble: using a plate as a guide, cut out a 20cm round from a pastry sheet and a slightly bigger one from the other sheet.
  5. Place the smaller circle on a baking tray lined with greaseproof paper.
  6. Spoon the almond mixture into the centre of the smaller circle and spread it evenly over the pastry, leaving a clear margin around the edge. Add the ‘feve’ (charm). In the olden days, they used to use a broad bean! Tip: the nearer the edge it is placed, the less likely you are to cut right through it when slicing the cake.
  7. Cover with the bigger circle and press the edges firmly together using your finger and thumb.
  8. Lightly beat the egg with a few drops of milk and brush the galette with the mixture. Using the back of a knife, design a spiral of curved sunshine rays starting from the centre of the galette and extending right to the edge. Or you can simply criss-cross the top of the galette with a knife.
  9. Bake for 45 minutes.
  10. Let cool for 10 minutes and serve while still warm.

The tradition wants that the youngest person – usually a child, but can be equally fun with adults only – present goes under the table and randomly allocates each slice of galette to the guests.

Delicious. Bon appetit x

 

Clementine and Prosecco trifle – Thermomix dinner party dessert

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Clementine and Prosecco trifle – Thermomix dinner party dessert

I made this Olive Magazine recipe for Christmas and it looks and tastes absolutely delicious and would be perfect for any dinner party.

The original recipe calls for shop bought Madeira cake and candied fruits, which would be absolutely fine too.

 

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


Serves 8

Active time: 1h10 minutes – Total time: 1h10 minutes 

Ingredients:

Madeira cake – active time: 5 minutes. Total time: 55 minutes (can be shop bought if you prefer)

  • 175g butter, at room temperature
  • 175g caster sugar
  • 3 large eggs
  • Zest of 1 lemon
  • A few drops of vanilla extract
  • 200g self-raising flour
  • 50g ground almonds

Whipped cream – active time: 2 minutes. Total time: 2 minutes

  • 250ml whipping cream

Prosecco Sabayon – active time: 1 minute. Total time: 9 minutes

  • 3 egg yolks
  • 30g caster sugar
  • 125ml Prosecco

Candied oranges – active time: 15 minutes. Total time: 1 hour (can be shop bought if you prefer)

  • 3 organic oranges
  • 1L water
  • 250g caster sugar
  • 50g orange juice (you’ll get this from the oranges

Others 

  • 8 clementines
  • 100g caster sugar
  • 2 tins clementine segments in juice
  • 2 leaves gelatine, soaked in 2 tbsp prosecco

Let’s go…

  1. MADEIRA CAKE: preheat your oven to 170C.
  2. Peel the skin of one lemon and add to the mixing bowl. Grate for 5 seconds / speed 8 (you need to have a very fine grated zest). Set aside in a small container.
  3. Add 175g butter, and 175g caster sugar to the mixing bowl. Whisk for 3 minutes / speed 5.
  4. Put on the Thermomix to speed 3 (no timer) and add 3 large eggs, one at a time. Add the grated lemon zest and a few drops of vanilla extracts.  Add 200g self-raising flour, a few spoonful at a time. Add 50g ground almonds. Stop mixing when you have a thick and smooth batter.
  5. Tip the batter into a loaf tin, lined with greaseproof paper.
  6. Bake in the oven for 50 minutes. Leave to cool completely before slicing.
  7. Clean and dry your TM bowl.
  8. PROSECCO SABAYON: Insert butterfly whisk into mixing bowl.
  9. Add 3 egg yolks, 30g sugar, and 125ml Prosecco to the mixing bowl. Cook for 8 minutes / 70C / Speed 3.
  10. Set aside in a bowl and leave to cool completely.
  11. Clean and dry your TM bowl.
  12. Halve 8 clementines, remove pips and add them (including the skin) to the mixing bowl with 100g caster sugar. Whizz for 20 seconds / speed 10.
  13. Pour the purée into a fine sieve and let the juice drip through, scrape through using a spoon if you need to.
  14. Gently melt the gelatine in the 2 tbsp prosecco in a microwave or pan, being careful not to let it boil. Measure out 250ml of the clementine purée and stir in the gelatine (discard the remaining liquid).
  15. Clean and dry your TM bowl.
  16. CANDIED ORANGES (warning: this will take about an hour). Peel the skin into quarters. Be very careful not to get any of the actual orange flesh but still get as much of the white bit as possible. Slice each ‘quarter’ into 0.5cm wide strips.
  17. Add the orange skin strips and 1-liter water to the mixing bowl. Cook for 20 minutes / Varoma / Reverse speed low.
  18. In the meantime, start assembling the trifle: drain the clementine segments in a colander, safeguarding the juice in a bowl. Lay 4 slices of Madeira cake, sliced into fingers, in a trifle bowl then add the clementine segments and about 50ml juice. Pour over the clementine jelly. Chill until you’ve made the next layer.
  19. Drain the skin strips and put them back in the mixing bowl with 250g caster sugar and 50g smooth orange juice (if you are using the skin-less oranges, be careful to drain the bits out). Cook for 20 minutes / Varoma / Reverse speed low, without the measuring cup. If there’s any liquid left in the bowl at the end of the 20 minutes, cook again for a few more minutes.
  20. Leave the candied oranges to cool on greaseproof paper (careful, they’re hot and covered in boiling caramel!). To make them less sticky, roll them into sugar.
  21. Clean and dry your TM bowl.
  22. WHIPPING CREAM: insert the butterfly whisk. Add 250ml whipping cream to the mixing bowl. Set your Thermomix for 1 minute / speed 3. However, you’ll have to check the density from the hole and decide by sight when it is ready.
  23. By this point, the sabayon should be cool. Fold it through the whipped cream, trying not to knock any air out.
  24. Add the cream on top of the trifle and chill for at least one hour (I made mine the day before and it was perfect!). Take out of the fridge 1/2 hour before serving and decorate with candied oranges and chopped pistachios.Delicious. Bon appetit x

Delia Smith’ Thai chicken with lime and coconut cream adapted for the Thermomix

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Delia Smith’ Thai chicken with lime and coconut cream – adapted for the Thermomix

This is definitely in our top 10 all-time favourite recipe.

We came across it in a supermarket TV ad probably about 7 or 8 years ago.

We’ve made it since more times than I care to count, for dinner parties, family dinners, with chicken (as per this recipe) but also with prawns or even white fish. But never in the Thermomix… until last night!

It’s always been just wonderfully delicious and hard to believe it is as simple as it is to put together and that is still very much the case with a little help from Momo!

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


Serves 4

Active time: 10 minutes – Marinade: minimum one hour – Total time: 1h25 minutes

COST: £7.30

Ingredients:

  • 4 spring onions – £0.60
  • 400g chicken breasts mini fillets – £3.00
  • Zest and juice of 2 limes – £0.70
  • 250ml creamed coconut – £1.00
  • 1 green chilli, deseeded – £0.60
  • 3 tbsp fish sauce – £0.10
  • 40g pack coriander – £0.70
  • 400g Basmati rice – £0.60

 

Let’s go…

  1. ‘Peel’ the zest of 2 limes with a potato peeler. Add the zest to the mixing bowl. Chop for 5 seconds / speed 10. Chop for a few more seconds if needs be.
  2. Marinade the chicken with the lime zest & juice for an hour or longer if you have time.
  3. In the meantime, add 4 spring onions, roughly chopped to the mixing bowl. Chop for 5 seconds / speed 5. Set aside. Rinse and dry the mixing bowl.
  4. After an hour put the chicken together with its marinade into the mixing bowl. Cook for 5 minutes / 100C / Reverse speed low.
  5. In the meantime cook the rice in a saucepan as per packet instructions.
  6. Add one green chilli, sliced, 250ml coconut cream, 3tbsp fish sauce, 20g chopped coriander. Cook for 15 minutes / 100C / reverse speed low.
  7. Serve spooned over the rice with the remaining coriander sprinkled over.

Delicious. Bon appetit x

 

 

Creamy fish curry with rice and coconut – Thermomix adaptation of a Hello Fresh recipe

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Creamy fish curry with rice and coconut – Thermomix adaptation of a Hello Fresh recipe

With small kids to feed, we don’t like anything too hot in this house. What happens usually is that I cook everything mild and DH adds his own chilli flakes.

With this HelloFresh recipe, this is exactly what happened. When they say that this curry doesn’t bite as its north Indian spice is tempered by a creamy sauce with the added sweetness of coconut, they are absolutely right. There was nothing to be afraid of!

And DH was happy with his added chilli flakes too!

It is simply delicious and one I will do again and again.

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


Serves 4

Active time: 10 minutes – Total time: 25 minutes – COST: £8.72

Ingredients:

  • 1 onion – £0.17
  • 1 garlic clove – £0.05
  • 1 red pepper, sliced – £0.50
  • 1 small bunch coriander – £0.70
  • 500g fish mix – salmon, prawns, white fish – skinless and boneless but kept whole – £5.00
  • 25g desiccated coconut – £0.60
  • 4 cardamon pods – £0.05
  • 300g Basmati rice – £0.45
  • 2 tsp North Indian curry powder (1 pinch of each: fenugreek, black peppercorns, ginger, turmeric, cardamom, cumin, cloves, coriander, cinnamon, red chilli, cayenne) – £0.10
  • 1 tin plum tomatoes – £0.50
  • 1 vegetable stock pot – £0.31
  • 100g creme fraiche – £0.29

Let’s go…

  1. Add one onion, halved, one garlic clove and a small bunch of coriander to the mixing bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
  2. Add a good gulp of oil and cook for 5 minutes / 100C / Speed low
  3. In the meantime, boil some water in a large saucepan. Add a large pinch of salt and 4 cardamom pods. Bring to the boil and add 300g rice. Cook as per packet instruction.
  4. Add the sliced red pepper and curry powder to the mixing bowl. Cook for 5 minutes / 100C / Reverse speed low.
  5. Add one tin plum tomatoes, 100ml water, one vegetable stock pot, 100g creme fraiche and 500g fish mix, keeping the pieces whole. Cook for 10 minutes / 100C / Reverse speed low.
  6. Add 25g desiccated coconut and cook for a further 5 minutes / 100C / Reverse speed low.
  7. Drain the rice, remove the cardamom pods.
  8. Serve the rice in a bowl with a good spoonful of fish curry on top. Sprinkle with coriander leaves for anyone that wants it!

Delicious. Bon appetit x

Hearty sausage cassoulet – Thermomix recipe

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Hearty sausage cassoulet – Thermomix recipe

Cassoulet is probably the best French ‘peasant’ dish you can ever come across.

There is no dish in South West France that is more iconic. Some serve it with duck, pork, sausages – there are so many versions, it’s impossible to try just one!

It’s a loose, almost soup-like stew of beans and meat – it’s perfect for cold winter family dinners and can be equally served to impress your guests at your next dinner party.

This Thermomix version might not be the original cassoulet from South West France but it’s more than good enough for my family and I on this frosty Tuesday evening! And it only took me 10 minutes to put together!

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


Serves 4

Active time: 10 minutes – Total time: 25 minutes – COST – £9.75

Ingredients:

  • 2 onions, halved – £0.34
  • 4 garlic cloves – £0.10
  • 1 small bunch flat leaf parsley – £0.70
  • 1 yellow pepper, sliced – £0.50
  • 1 stick celery, sliced – £0.10
  • 1 large carrot, sliced – £0.10
  • 30g tomato puree – £0.08
  • 1 punnet baby plum tomatoes, halved – £0.90
  • 2 tins cannellini beans, rinsed – £1.70
  • 100g lardons – £1.00
  • A few sprigs of fresh thyme – £0.10
  • 1 chicken stock pots – £0.30
  • 1 red chili, stabbed – £0.50
  • 8 Toulouse sausages – £3.33

Let’s go…

  1. Preheat your oven to 200C.
  2. Add 2 onions, 4 garlic cloves and 1 small bunch of fresh parsley to the mixing bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
  3. Add a good gulp of olive oil and 1 yellow pepper,  1 carrot, 1 stick celery, all sliced. Cook for 5 minutes / 100C / Reverse speed low.
  4. Add 30g tomato puree, 1 punnet baby plum tomatoes, halved, 2 tins of cannellini beans, rinsed, 100g lardons, a few sprigs of fresh thyme, 1 red chili, whole and stabbed, 1 chicken stock pot and 200ml water. Cook for 20 minutes / 100C / reverse speed low.
  5. In the meantime, cook the Toulouse sausages in the oven for 20 minutes.
  6. Season cassoulet with salt & pepper to your liking. Remove thyme sprigs and red chili before serving. Spoon into bowls and top with the sausages.

Delicious. Bon appetit x

Cranberry and brie bites – Christmas recipe with or without a Thermomix

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Cranberry and brie bites – Christmas recipe with or without a Thermomix

Cranberry and brie bites are so easy to make, I’ve made them so many times for parties. They are incredibly simple to throw together yet always get polished off in minutes. I just love how beautiful and tasty they are.

If I am perfectly honest, I cheat all the way with this recipe – shop bought puff pastry and ready-made cranberry sauce.  With a little help from your Thermomix, you could easily home make both.

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

Makes 24.

Active time: 10 minutes – Total time: 25 minutes

Ingredients:

  • 2 sheets puff pastry
  • 400g cranberry sauce
  • 300g creamy brie

Let’s go…

  1. Preheat your oven to 200C.
  2. Lightly grease mini muffin tray. This is the one I use.
  3. Roll out the 2 sheets of puff pastry. Cut each of them into 12 squares. Place each square in mini muffin tray cups.
  4. Add about 3cm brie cheese to each cup.
  5. Top with 1 tsp cranberry sauce.
  6. Bake in the oven for 15 minutes.

Delicious. Bon appetit x