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

 

 

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.

 

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

 

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

Hidden vegetable Cheeseburger – Thermomix recipe

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Hidden vegetable Cheeseburger – Thermomix recipe

Got fussy eaters on your hands? This clever recipe is a great way of sneaking in a few extra veggies…

Shredding vegetables is so easy and literally done in seconds in the Thermomix, it’d be rude not to hide some in pretty much every meal!

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


Serves 4

Active time: 5 minutes – Total time: 15 minutes

Ingredients:

  • 1 red onion
  • 1 carrot
  • 1 courgette
  • 400g beef mince
  • 2tbsp Ketchup
  • 50g breadcrumbs
  • Sliced cheese of your choice
  • 4 brioche buns, halved
  • 2 tomatoes, sliced

Let’s go…

  1. Add one red onion, halved, 1 carrot, roughly chopped, and 1 courgette to the mixing bowl. Chop for 10 seconds / speed 6. Scrape down the sides.
  2. Add 400g minced beef, 2tbsp ketchup, 50g breadcrumbs and salt & pepper to taste in the mixing bowl. Mix for 10 seconds, speed 5.
  3. Shape into burger patties, about 2 cm thick. Refrigerate until needed.
  4. Cook in a frying pan. Once one side is cooked, flip over to the other side and top with a slice of cheese. It will turn into golden melted heaven!
  5. Serve with brioche buns, sliced tomatoes, a simple green salad, ketchup, mayonnaise etc.

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

 

Awesome sausage rolls – Thermomix recipe

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Aww sausage rolls, the perfect treat for any occasion from snacks to canapes with a drink – it’s not a party without a good sausage roll! – or make them a bit bigger and serve them for an easy dinner with a simple salad!

They are so versatile too, add your favourite herbs or dried fruit, and totally transform the flavours.

Once you’ve had a go and tasted a home-made sausage roll, you will never go back to a shop bought one again.

They can be cooked well in advance, frozen then defrosted and warmed through when needed.


 

Makes about 16

Active time: 10 minutes – Total time: 25 minutes

Ingredients:

  • olive oil
  • 1 red onion
  • 1 garlic clove
  • 1tbsp Dijon mustard
  • About 10 sage leaves
  • 15ml olive oil
  • 400g sausage meat
  • 2 pinches of nutmeg
  • 250 g ready-made puff pastry
  • 50g grated cheddar cheese (optional)
  • 1 free-range egg
  • Ground pepper

Let’s go…

  1. Add one red onion, halved, one garlic clove and 1 tbsp Dijon mustard to the mixing bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
  2. Add 400g sausage meat, 10 sage leaves, 2 pinches of nutmeg and salt & pepper to taste. Mix for 10 seconds / speed 5.
  3. Cut pastry sheets in half lengthways into 2 long rectangles.
  4. Divide the meat mixture between each pastry strip and spread out in the middle.
  5. Sprinkle with grated cheese (optional).
  6. Roll and cut each strip into mini sausage rolls.
  7. Space each sausage roll out on a baking tray. Brush with egg wash and top with ground pepper.
  8. Bake for 20 minutes or until golden brown

Delicious. Bon appetit x