Basic curry paste Thermomix recipe

 

Basic curry paste Thermomix recipe.

Basic curry paste Thermomix recipe.

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
  1. 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.

  2. Add 7tbsp vegetable oil and cook for 20 minutes / speed low / 100C without measuring cup. Set aside.

  3. Wash and dry your mixing bowl.

  4. 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!

  5. 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.

  6. 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.

  7. It should look like a thick paste. If it’s too liquid, cook for a further 5 minutes. Leave to cool.

  8. 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.

Mild, child-friendly thai red curry paste – Thermomix recipe

 

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
  • 2 shallots
  • 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)
  1. 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.

 

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

Smoked salmon, comte and cream cheese bites – Christmas recipe with or without a Thermomix

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Smoked salmon, comte and cream cheese bites – Christmas recipe with or without a Thermomix

These little fluffy bites are gluten free, low carbs and whisked together in minutes. What more would you want…

This recipe makes 36 bite-sized mini muffins which look beautiful sprinkled with fresh chive.

My children also love them in their lunch box.

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

Makes 36

Active time: 2 minutes – Total time: 17 minutes

Ingredients:

  • 100g comte cheese
  • 6 eggs
  • 250g cream cheese – Philadelphia type
  • 200g creme fraiche
  • Salt & pepper to taste
  • A small bunch of fresh chive
  • 100g smoked salmon, roughly chopped

Let’s go…

  1. Preheat your oven to 200C.
  2. Lightly grease mini muffin tray. This is the one I use. (affiliate link)
  3. Add 100g comte cheese to the mixing bowl. Grate for 5 seconds/speed 5. Set aside.
  4. Add 6 eggs, 250g cream cheese, 200g creme fraiche, a small bunch of fresh chive and salt & pepper to taste to the mixing bowl. Mix for 20 seconds / speed 3.
  5. Add the smoked salmon. Mix for 10 seconds/reverse speed 1.
  6. Pour into greased muffin tray. Sprinkle grated comte on top.
  7. Bake in the oven for 15 minutes

Delicious. Bon appetit x

Two salmon pate – Christmas Thermomix recipe

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Two salmon pate – Christmas Thermomix recipe

Whip up this creamy, delicious salmon pate in no time, great served as a dip or as a starter with blinis or toasted sourdough.

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


 

Serves 8 to 10 as a starter, more as a dip

Active time: 5 minutes – Total time: 20 minutes

Ingredients:

  • 750g fresh salmon
  • 125g smoked salmon
  • 1/2 lemon juice
  • Zest of one lemon
  • 2 egg yolk
  • 100g Greek-style yoghurt
  • 50g salted butter, at room temperature
  • A few sprigs of chive
  • Salt & pepper to taste

Let’s go…

  1. Place zest of one lemon in the mixing bowl, chop for 3 seconds / speed 7. Transfer to a bowl and set aside.
  2. Place the fresh salmon into the Varoma dish, making sure you leave gaps for the steam to circulate. Fill the mixing bowl with 700g water. Place Varoma dish into position and cook for 18 minutes / Varoma / Speed 1.
  3. Empty the water from the bowl. Remove the skin from the salmon. Flake it with a fork.
  4. Add 125g smoked salmon, 50g butter, 2 tbsp olive oil, 1/2 lemon juice, 2 egg yolks, 100g Greek-style yoghurt, the lemon zest and salt & pepper to taste to the mixing bowl. Mix for 20 seconds / speed 3. Scrape down the sides.
  5. Add the fresh salmon. Mix for 20 seconds / Reverse speed 1.
  6. Taste to check the seasoning as smoked salmon can vary greatly in its saltiness. Add more salt, pepper or lemon juice if needed. If you do, mix again for 20 seconds / reverse speed 1.
  7. Transfer to a serving bowl and refrigerate until needed.
  8. Serve sprinkled with chopped chive.

This pate is so easy to make yet I can promise you it impresses every single time.

Delicious. Bon appetit x

Fish tagine – with or without a Thermomix

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Fish tagine – 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: 25 minutes – COST: £4.70

Ingredients:

  • 2  garlic clove, peeled – £0.10
  • 10 black olives, stoned – £0.10
  • 2tsp harissa paste – £0.20
  • 2tsp ground cumin – £0.05
  • 2tsp paprika – £0.05
  • 700g passata – £0.80
  • 1 preserved lemon – £0.50
  • 4 white fish fillets, skinless – £2.20
  • Fresh coriander – £0.70

Let’s go…

  1. Cover the fish fillets with a mix of cumin and paprika. Season with salt and pepper. Place in the simmering basket.
  2. Add 2 garlic clove to the TM bowl. Mix for 5 seconds / speed 5. Scrape down the sides.
  3. Add 10 black olives, 2 tsp harissa paste, 700g passata and 1 preserved lemon to the TM bowl. Insert simmering basket with fish in. Cook for 20 minutes / 100C / speed 3 Reverse speed.
  4. Pour the sauce over the fish, sprinkle with fresh coriander and serve with couscous and a simple carrot salad.

 

Delicious. Bon appetit x

Easiest and nicest white (bechamel) sauce in the Thermomix

Easiest and nicest white (bechamel) sauce in the Thermomix

Every home cook needs a good bechamel sauce in their repertoire and should master the art (which is really not that difficult with a Thermomix) of creating a good, smooth white sauce.

This sauce is so versatile, it’s used in croque monsieur, lasagna, courgette gratins and is the backbone of macaroni & cheese and other pasta bakes. It is used for souffles, forms the basis for so many other sauces: cheese sauce, parsley sauce for fish and is the secret behind creamy casseroles.

Give it a go – you won’t regret it.

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


Active time: 2 minutes – Total time: 10 minutes

Serves 4

Ingredients:

  • 500ml milk
  • 40g salted butter
  • 60g plain flour
  • Salt & pepper to taste

Let’s go…

  1. Add 500g milk, 40g butter, 60g plain flour, salt & pepper to taste. Cook for 8 minutes / 90C / speed 4. 

 

For cheese sauce  – add 100g grated cheddar cheese, a spoonful of mustard and Worcestershire sauce to taste and mix for a further 30 seconds / speed 2

To store: Store in an airtight container in the refrigerator for up to 5 days. Reheat over very low heat.

Delicious. Bon appetit x

Salmon blanquette (a very French stew prepared in a veloute sauce) – with or without a Thermomix

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Salmon blanquette (a very French stew prepared in a veloute sauce) – with or without a Thermomix

A blanquette is a ragout of meat usual (clearly not in this case), prepared in a veloute sauce. My absolute favourite recipe that my mum makes is blanquette of veal.

However, veal is not very common or popular here in the UK and a bit of fish is good for you. So we’ve tried this salmon version of blanquette and loved it!

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


Serves 4

Active time: 7 minutes – Total time: 30 minutes.

Ingredients:

  • 4 salmon fillets
  • 4 carrots
  • 1 onion
  • 200g small button mushrooms
  • 1 tbsp olive oil
  • 100ml white wine
  • 2 heaped tbsp flour
  • A couple of sprigs of fresh tarragon
  • 3 heaped tbsp creme fraiche
  • Salt & pepper

Let’s go…

  1. Peel and halve one onion, peel and roughly chop 4 carrots. Add all to the TM bowl. Chop for 5 seconds / speed 5. 
  2. Add the whisk, one tbsp olive oil and 200g small button mushrooms. Cook for 10 minutes / 90C / Reverse speed low.
  3. In the meantime, remove the skin from the salmon and cut the fillets in 2.
  4. Add 100 ml white wine, 2 heaped tbsp flour, the tarragon leaves, salt and pepper and the salmon to the TM bowl. Cook for 10 minutes / 90C / Reverse speed low.
  5. Add 3 heaped tbsp creme fraiche. Cook for a further 3 minutes / 90C / reverse speed low.

Serve with rice, baked potatoes, or steamed vegetables.

Delicious. Bon appetit x

Creamy courgette, parmesan & smoked salmon risotto in the Thermomix

 

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Creamy courgette, parmesan & smoked salmon risotto in the Thermomix

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

Can be frozen

Gluten-free.

For vegetarian – miss out on the smoked salmon


Serves 4

Active time: 10 minutes – Total time: 1 hour – cost: £6.57

Ingredients:

  • 3 shallots, peeled – £0.45
  • 3 medium courgettes, sliced – £0.61
  • 60g grated parmesan – £0.87
  • 1 tbsp olive oil – £0.03
  • 250g arborio rice – £0.62
  • 250ml single cream – £0.80
  • 120g smoked salmon trimmings – £3.00
  • 800ml vegetable stock – £0.19

Let’s go…

  1. Place peeled shallots into mixing bowl and chop 5 seconds / speed 5.
  2. Scrape down the sides. Add 1tbsp olive oil and saute 3 minutes / 120C / speed 1.
  3. Add butterfly whisk.
  4. Add courgette slices, saute 3 minutes / 120C / Speed 1 – Reverse speed without measuring cup.
  5. Add 250g arborio rice. Saute 3 minutes / 120C / Speed 1 – Reverse speed without measuring cup.
  6. Add 800ml vegetable stock and a pinch of salt. Scrape bottom of mixing bowl with a spatula to loosen the rice. Cook 16 min / 100C / Speed 1 – Reverse speed. Place simmering basket instead of measuring cup.
  7. Add 250ml single cream, 4 slices smoked salmon and 60g grated parmesan. Mix for 20 seconds / speed 2.
  8. Serve topped with remaining smoked salmon.

 

Delicious. Bon appetit x

The easiest and yummiest Thermomix fish pie

The easiest and yummiest Thermomix fish pie

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Nothing screams comfort food quite like a delicious fish pie.

This recipe is perfect for busy family weekdays or lazy weekends.

Nothing tricky here. Quite the opposite – feel free to vary the fish according to what you and your family like. Add prawns and smoked fish for extra flavour. Add peas and sweetcorns for extra veg. The possibilities are endless.

 


Serves 4

Active time: 10 minutes – Total time: 30 minutes – Cost: £9.23

Ingredients:

  • 500g potatoes – £0.80
  • 2 garlic cloves – £0.10
  • 4 carrots – £0.42
  • 600g white fish (or any fish you like) – £7.00
  • 4 tbsp creme fraiche – £0.30
  • 1/2 lemon – £0.17
  • 200g milk – £0.09
  • 60g grated cheddar cheese – £0.35
  • Salt & pepper

Let’s go…

  1. Preheat your oven to 180C.
  2. Peel 500g medium potatoes and chop them into quarters. Add them with 2 garlic cloves, peeled, to the Thermomix basket (not the main bowl).
  3. Peel 4 carrots, roughly chop them and add them to the Thermomix bowl. Chop for 6 seconds / speed 5.
  4. Transfer the carrots to the lower tier of the Varoma. Add 600g fish to the top tier of the Varoma. TIP: make sure to leave gaps for the steam to rise up.
  5. Rinse and fill the bowl with 350g water.
  6. Insert basket and place the Varoma into position. Cook 30 minutes / Varoma / Speed 1.
  7. When done, flake the fish in an oven proof dish, add the cooked carrots, 4 tbsp creme fraiche and the juice of 1/2 lemon. Mix everything together.
  8. Remove the simmering basket from the bowl with the spatula.
  9. Empty the water, add the potatoes, 200g milk, salt and pepper. Mix for 20 seconds / speed 4.
  10. Spread the potato mash over the fish. Sprinkle with grated cheese.
  11. Cook for 15 minutes in the oven.

Delicious. Bon appetit x