Looking for something deliciously different? Try these delicious pesto and pistachios muffins.
Savoury muffins I hear you say? Yes absolutely! They taste just as good as the sweet alternative.
These delicious pesto and pistachio muffins are soft, fluffy, very light and truly scrumptious.
Serve them straight from the oven with a nice green salad for a quick and healthy dinner. They also make a very good alternative to sandwiches for lunch boxes (Not in a school though because of the nuts!!). How about adding them to your scrumptious brunch?
Packed full of flavours, you can make them on Sunday and then freeze for the rest of the week. Cake for lunch anyone?!
The first time I made pesto and pistachio muffins, was to bring them for an aperitif, where they were gone in seconds – literally!
We’ve also eaten them as a family dinner, still warm from the oven with a side salad and some green beans.
They are simply scrumptious and a total doddle to make. This is a great recipe to use leftover pesto.
The Momo touch:
You will go from raw, unchopped ingredients to ready to bake in under 10 minutes.
Grate cheese, add the rest of the ingredients and mix it all, all in one bowl – easy peasy!
No need to use tons of pots and pans and no washing up at all since Momo will clean itself!
As ever if you’ve enjoyed these pesto and pistachio muffins, I’d be extremely grateful if you could leave a comment below.
Add 1 tin coconut milk, 3 ripe tomatoes, quartered and 3 sweet potatoes, cubed. Cook for 20 minutes / 100C / reverse speed low.
Add 1 tin chickpeas, drained and rinsed and 300g fresh spinach. Cook for 5 minutes / 100C / reverse speed 1.
Serve immediately with naan bread / rice or as a side dish to a meat curry.
Thermomix curry recipe: Sweet potato, spinach and chickpea – Gluten free, Dairy free and Vegan
As you might have noticed by now, we love a good Thermomix curry in this house (click here for my other curry recipes).
Our curries are (always) most of the time home made of course. That way we know exactly what’s in it. It is a lot cheaper than a take away and it’s usually a doddle to make. In other words it’s the ultimate fakeaway.
I know curry can be a very intimidating thing to attempt but once you have all the ingredients, it really is not that complicated.
Honestly – just give this sweet potato, spinach and chickpea curry Thermomix recipe a go. You will not be disappointed.
If you’re more experienced in the curry making department, I am sure you will be equally as pleased by the awesomeness of this recipe. It’s full of flavours, vegetarian (even vegan) and pretty cheap to boot.
With the added sweetness of sweet potato, this Thermomix curry recipe is delicious for kids of all ages too, even babies.
This recipe is very versatile – replace the spinach with thinly sliced red peppers, add shredded carrots or green beans or even top with cashew nuts to add even more flavours.
Our family love this sweet potato, spinach and chickpea curry Thermomix recipe and we hope yours will do too. Please comment below and tell us how you got on. I’d love to see your pictures too.
Serve with yoghurt and naan bread. Add however much chilli you require / can tolerate / enjoy!
This is a flavourful curry paste from a recipe originally published by an Indian friend. – for the original non-Thermomix recipe, click on Suneil’s website here, which will make enough paste for 4 curries – you can also use it to marinate chicken to grill.
It’s surprisingly easy to make and much healthier and better tasting than the shop-bought ones. You’ll know exactly what it’s your curry! No nasties or additives.
A great home-made basic curry paste Thermomix recipe that freezes beautifully. Make it in batches and freeze for when you want to create an authentic curry.
Better than a takeaway, it is the basis for the ultimate fakaway – this fragrant, rich and versatile paste includes spices like coriander, cumin and turmeric, mixed with onions, garlic and ginger.
There’s no chillis in this recipe but that doesn’t mean you can’t add some or lots – how hot do you want it to be?
Why make this with a Thermomix?
– no onion chopping
– no constant stirring
– no risk of anything burning
– put it on and carry on with your life
– no pots and pans to wash up
– the finest spice mill you could ever wish for
5 medium white onions
6 garlic cloves
2 cm fresh ginger
5 tbsp coriander seeds
2 tbsp cumin seeds
5 tbsp cardamon pods
5 tbsp cloves
2 tbsp fennel seeds
1 tbsp white peppercorns
3 tbsp turmeric powder
1 tbsp salt
5 tbsp cinnamon powder
7 tbsp vegetable oil
400 mls water
Add 5 onions, halved, 6 garlic cloves and 2 cm fresh ginger to the mixing bowl. Blitz for 20 seconds / speed 6 or until it forms a paste.
Add 7tbsp vegetable oil and cook for 20 minutes / speed low / 100C without measuring cup. Set aside.
Wash and dry your mixing bowl.
Add 5 tbsp coriander seed, 2 tbsp cumin seeds, 5 tbsp cardamom pods, 5 tbsp cloves, 2 tbsp fennel seeds and 1 tbsp white peppercorns to the mixing bowl. Dry fry for 5 minutes / Varoma / speed 1. Enjoy the wonderful smell!
Add 3 tbsp turmeric powder, 1 tbsp salt and 5 tbsp cinnamon powder. If you’ve decided to add chilli powder, now is the time to do it! Mill for 20 seconds / speed 10.
Add the onion mixture to the spices and cook for 20 minutes / 100C / Speed low, replacing measuring cup with simmering basket. Add 100ml of water every 5 minutes.
It should look like a thick paste. If it’s too liquid, cook for a further 5 minutes. Leave to cool.
When cool, stir in some chopped coriander, divide into 4 equal parts, roll each into clingfilm to form a cylinder, which you can now freeze.
Rhubarb and apple oat-nut crumble Thermomix recipe
Warm yourself up from the inside with this delicious rhubarb and apple oat-nut crumble Thermomix recipe.
This classic combination is a favourite in every household, it certainly is in ours – and this is a way to make it even healthier. Because of the oat and nuts, it has a lower gluten content which makes it easier to digest.
Our Rhubarb and apple oat-nut crumble Thermomix recipe is one to love and this will be a dessert you return to time and time again.
A little warning though – it makes for a rather sharp fruit combination. If you like things a bit sweeter, then add more brown sugar to the fruits (50 to 100g should be plenty!)
You thought a classic fruit crumble couldn’t be any more comforting?
This Rhubarb and apple oat-nut crumble Thermomix recipe is adapted from a recipe I came across in the Tesco magazine.
400 g rhubarb
6 Granny Smith apples
1 zest of 1 lemon
50 g honey
2 tsp cinnamon
75 g butter, chilled
75 g plain flour
50 g oats
100 g pecan or walnuts
75 g brown sugar
Preheat the oven to 180C.
Place 6 Granny Smith apples, quartered and 400g rhubarb stalks, cut in chunks in the mixing bowls. Chop for 10 seconds / speed 4. Scrape down the sides.
We like our fruits stewed – if you do too: add 50g honey, the zest of 1 lemon, 2 tsp cinnamon and 3tbsp water to the mixing bowl. Cook for 10 minutes / 100C / Reverse speed low without measuring cup.
Otherwise, combine the chopped apple and rhubarb with50g honey, the zest of 1 lemon, 2 tsp cinnamon in an oven proof dish. Just add an extra 20 minutes to the oven cooking time if you take that option.
Divide the mixture between 6 ramekins and leave to cool.
Rinse and dry the mixing bowl.
Place 100g pecan or walnuts in the mixing bowl. Mix for 3 seconds / speed 4.
Add 75g butter, chilled and cubed, 75g plain flour, 50g oats, and 75g demerara sugar to the mixing bowl. Press Turbo 3 times.
Sprinkle evenly over the apple and rhubarb mixture and bake in preheated oven for 20-25 minutes.
Serve with Thermomix vanilla custard, vanilla ice cream or cream.
Greek chicken and spinach risotto Thermomix recipe
Greek chicken and spinach risotto Thermomix recipe
Risotto is probably the most popular dish within the Thermomix community and it’s not difficult to understand why.
The hardest part about making risotto is usually the constant stirring. That bit is completely taken care off by the Thermomix. It does all the hard work for you and makes absolutely stunning risottos.
This particular Greek chicken & spinach risotto Thermomix recipe didn’t disappoint and it’s now definitely in the running for my top 5 Thermomix risottos of all times.
Mild, child-friendly Thai Red curry paste Thermomix recipe
Mild, child-friendly Thai Red curry paste Thermomix recipe
What would you like for dinner? Not Thai food… said no one ever!
Is it just me though? Or is it simply impossible to buy a ready-made non-spicy Thai red curry paste?
These little babies simply get everywhere and the kids don’t like them, and neither do I if I’m completely honest.
What to do when one needs Thai red curry paste for a recipe such as this gorgeous coconut, quinoa, and lentil curry? Make your own, totally non-spicy Thermomix version of course.
The good news >>> Thai red curry paste Thermomix recipe is super easy to make and tastes amazing.
Plus homemade curry paste makes for tastier curries, and they’re much healthier too!
It’s done in under 5 minutes thanks to the mighty Thermomix and is packed with awesome flavours.
Believe me, you will notice a huge difference with shop bought stuff.
This Thai red curry paste Thermomix recipe can be kept for up to 6 months in the fridge or divide into 4 portions and freeze. You will use it as the base of many dishes, such as soups, curries and stir-fries.
Enjoy and don’t forget to let everyone know how you got on with the Thai red curry paste Thermomix recipe!
1 teaspoons white peppercorns
2 tsp cumin powder
2 tsp coriander powder
5 garlic cloves
2 tbsp fresh coriander stalks
1 tbsp lemongrass paste
4 cm fresh ginger (sliced)
6 fresh kaffir lime leaves
2 tsp paprika
1 tsp salt
2 tbsp fish sauce
2 tbsp sunflower oil
And for the normal (hot version, 5 to 10 dried red chillis)
Add all ingredients to the mixing bowl, blend for 30 seconds / speed 9. Scrape down the sides and repeat 2-3 times until a paste is formed. You’re looking for a buttery oily consistency with no chunks that almost look like a tomato sauce.
Coconut, quinoa, and lentil curry with lime mango Thermomix recipe
Thank you Half-baked Harvest for this superb recipe. Click here for the original non-Thermomix recipe.
This healthy, Vegan coconut, quinoa, and lentil curry with lime mango is one of the easiest meals you’ll ever make. All you have to do is toss practically all the ingredients in the Thermomix and let it cook!
It takes less than an hour to make (mostly hands-off time) and is packed full of delicious flavors. It’s a healthy vegan recipe that makes a perfect meatless Monday dinner recipe. This might not be the prettiest meal that I’ve ever made, but it is one of the tastiest!
Active time: 10 minutes – Total time: 45 minutes
2 garlic cloves
2cm fresh ginger
2 red peppers
3tbsp Thai red curry paste
1tbsp curry powder (as hot as you like it!)
1 can full-fat coconut milk
1 litre coconut water or vegetable stock
1tbsp soy sauce
100g green lentils
4 big handful baby kale
juice + zest from 1/2 a lemon
1 big handful fresh coriander
1 big handful fresh basil
1 mango, sliced
1limezest + juice
naan, greek yogurt, chiles, and almonds, for topping
Add 2 garlic cloves, 2cm fresh ginger, 2 carrots roughly chopped and 2 red peppers to the mixing bowl. Mix for 5 seconds / speed 5. Scrape down the side.
Add 2tbsp coconut oil and cook for 3 minutes / 100C / speed 1.
Add 3tbsp Thai red curry paste and 1tbsp curry powder. Cook for 1 minute / 100C / speed 1.
Pour in 1 can full-fat coconut milk, 1 litre coconut water, and 1tbsp soy sauce. Cook for 10 minutes / 120C / speed 1.
Add 100g lentils and 100g quinoa in the simmering basket. Make sure you add the quinoa once the basket is in place or it’ll everywhere. Cook for 30 minutes / 100C / Reverse speed 1.
Set the lentils & quinoa aside in a serving bowl.
Stir in 4 big handfuls of baby kale in the main bowl and continue cooking for 5 minutes / 100C / Reverse speed 1 without measuring cup.
Add the lemon juice and zest, the coriander and basil. Mix for 20 seconds / reverse speed low.
Pour the juice over the lentils & quinoa mix
Ladle the curry into bowls and top with fresh mango. Drizzle with lime juice and zest. Garnish with greek yogurt, chilies and almonds.
Mary Berry's goats cheese and shallots tart made in the Thermomix
A quick and delicious Thermomix tart recipe, which is perfect for an easy family dinner, as an impressive starter for a dinner party or on a picnic to impress friends.
This slight twist on the classic caramelized onion and goat’s cheese tart is really quick and easy, specially when made as Thermomix tart.
Creamy goats cheese and sweet shallots, baked on top of a shortcrust pastry – there’s a good reason this Thermomix tart has remained a classic in pubs and restaurants up and down the country for the past few decades.
It’s a very simple and extremely tasty combination. Quite simply put, a stunning pairing.
30 g walnuts
150 g plain flour
75 unsalted butter (as chilled as possible)
1/2 tsp salt
50 g iced water
500 g shallots (peeled)
1 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp light muscovado sugar
300 g soft goats cheese
2 tbsp chopped parsley
Preheat your oven to 200C
Make the pastry: place walnuts in mixing bowl. Chop for 5 seconds / speed 5.
Add all the other pastry ingredients. Mix for 20 seconds / speed 4. Remove pastry from mixing bowl, form a ball, wrap in cling film and refrigerate until needed.
Give the mixing bowl a quick rinse.
Add 500g shallots to the mixing bowl. Chop for 10 seconds / speed 5. Scrape down the side.
Add 2 tbsp olive oil and cook for 3 minutes / 100C / speed 1.
Cook for the further 10 minutes / 75C / reverse speed low.
Add 2tbsp balsamic vinegar, 1tbsp light muscovado sugar and cook for 15 minutes / 75C / reverse speed low without measuring cup.
Set aside to cool.
Add 300g goats cheese, 2 eggs, 2 tbsp chopped parsley and salt & pepper to taste to the mixing bowl. Mix for 10 seconds / speed 3.
Roll out the chilled pastry to the thickness of a pound coin on a lightly floured work surface, then use to line the tart tin. Prick the base here and there with a fork. Spoon the shallot mixture into the pastry case, pour the goats cheese mixture over it.
Cook in the oven for 20 minutes until the pastry is crisp and the filling is just set and golden.
Serve warm or cold.
Looking for a new tart mould? We can not recommend this De Buyer one highly enough.
It’s got a removable bottom for easy release, it’s ideal for cooking traditional tarts, tart bases, pies or quiches and at 32cm diameter it is a great size.