We’ve tried liquid pizza (yep, you’ve read that right!) – with or without a Thermomix

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Liquid pizza (yep, you’ve read that right!) – with or without a Thermomix

Sounds crazy? It’s actually is a very easy and fun way to make a pizza.

Simply make the batter, pour it into a baking tray, add the toppings you wish, cook in the oven and tah-dah.

See our verdict below the recipe.

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


Serves 4

Active time: 10 minutes – Total time: 40 minutes

Ingredients:

For the base:

  • 1 egg
  • 40g olive oil
  • 300g pizza flour
  • 300ml warm water
  • 15g fresh yeast
  • 1 packet of dried yeast
  • 1 tsp caster sugar
  • 1 tsp salt
  • Tomato sauce – this is the one I use

Toppings of your choice

  • Ham, cheese, olives, mushrooms, pepperonis, peppers, eggs, bacon, grated cheese etc

Let’s go…

  1. Preheat your oven to 180C and line a baking tray with greaseproof paper. The size of the baking tray will depend largely on how thick or thin you like your pizza.
  2. Mix all the base ingredients in the TM bowl for 30 seconds / speed 4.
  3. Pour in the baking tray.
  4. Sprinkle your tomato sauce and toppings of your choice.
  5. Bake for 35 minutes in the oven.

The results: despite 45 minutes in the oven, it never really cooked through which is a shame as the taste was good.

I think the fact that I made it but it went in the oven a good 45 minutes later, which gave the dough time to double in size, really didn’t help. I might try again with less dough and certainly no ‘resting’ time.

Smoked salmon pizza

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Want to give your pizza a twist? This recipe is full of good stuff and is simply delicious.

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


Smoked salmon pizza

Serves 4

Active time: 10 minutes – Total time: 30 minutes – COST: £8.45

Ingredients:

  • 1 packet dried yeast – £0.11
  • 50g water
  • 50g milk – £0.22
  • 180g pizza / bread flour – £0.13
  • 1 tbsp olive oil – £0.02
  • 1/2 tsp salt
  • 1 garlic clove – £0.05
  • 200g leeks, chopped – £0.4
  • 20g chive – £0.7
  • 1 tsp oregano – £0.05
  • 150g creme fraiche – £0.44
  • the juice of half a lemon – £0.17
  • 50g tomato puree – £0.14
  • 1 tbsp olive oil – £0.02
  • 240g smoked salmon trimmings – £6.00

Let’s go…

  1. Preheat oven to 180C
  2. Prepare the dough: add the packet of yeast, 50g water and 10g milk to the mixing bowl. Mix for 2 minutes / 37C / Speed 2.
  3. Add 180g flour, 1 tbsp olive oil, 40g milk and 1/2 tsp salt. Knead for 2 minutes / knead mode.
  4. Pour the dough into a bowl and leave to rest. Clean your TM bowl.
  5. Add 200g leeks, 1 garlic clove and 20g chive to the bowl. Chop for 5 seconds / speed 5.
  6. Add 150g creme fraiche, the juice of 1/2 lemon and 1/2 tsp salt. Cook for 8 minutes / 90C / Reverse speed low without the measuring cup.
  7. In the meantime, roll out the dough in a circle. Spread 50g tomato puree all over as well as a drizzle of olive oil.
  8. When the leeks are ready, spread them over the pizza dough. Top with 200g smoked salmon.
  9. Cook in the oven for 20 minutes.

Alternatively, cook the pizza first and then add the smoked salmon (as well as avocado slices). It’s equally as delicious!

 

Delicious. Bon appetit x

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

Cheesy mashed potato pancakes – with or without a Thermomix

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Cheesy mashed potato pancakes – with or without a Thermomix

Now I am not going to lie – we very rarely make this recipe here.

Not that it’s hard or lengthy to make – it’s actually pretty simple – but it requires LEFT OVER mashed potato and anyone who owns a Thermomix will know that the basic mashed potato recipe is so delicious and full proof, that leftovers very rarely exist.

You can obviously use fresh mash – but it’ll need to be chilled for this particular recipe. So be warned and allow extra time!

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

To freeze – freeze after step 3, defrost thoroughly before proceeding to step 4

Gluten-free – replace plain flour with gluten-free option.


Serves 12

Active time: 5 minutes – Total time: 10 minutes

Ingredients:

  • 2 spring onions – top and bottom trimmed
  • 600g cooled mashed potato
  • 125g grated cheddar cheese
  • 1 egg
  • 100g plain flour
  • Vegetable oil for frying
  • Creme fraiche for serving

Let’s go…

  1. Place roughly chopped spring onions into mixing bowl and chop 5 seconds / speed 5. Scrape down the sides.
  2. Add 600g mashed potato, 125g cheddar cheese, 1 egg and 3 tbsp plain flour. Mix for 10 seconds / speed 4.
  3. Using your hands, divide the mixture into 12. Flatten each portion into a pancake about 1cm thick.
  4. Cover both sides of each pancake with the remaining flour.
  5. Heat up vegetable oil in a frying pan.
  6. Fry the pancakes until they’re golden brown on both sides, approximately 3 to 4 minutes.

During step 2, you can ‘load’ the pancakes with all sorts of ingredients:

  • fried onions & bacon bit
  • ham, pepperoni, chicken
  • peppers of any colour, sundried tomatoes, sweetcorn
  • herbs such as fresh basil, oregano
  • pretty much any cheese: mozzarella, halloumi, feta, gruyere

Serve with a dollop of creme fraiche and some more chopped spring onions.

 

Delicious. Bon appetit x

Ham and cheese buns – with or without a Thermomix

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Ham and cheese buns – with or without a Thermomix

Stuffed buns are perfect for lunch boxes (for adults and kids alike), to take on a picnic, to serve as an aperitif or to have for a simple dinner, served with a green salad.

I made these with ham & cheese. Alternatives can be brie & cranberry, goats cheese, pesto, olives, chorizo, bacon, mozzarella, feta & sun-dried tomatoes. Fill them generously with what’s in your fridge, you can’t really go wrong!

* 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

For vegetarian – vary filling as above: brie & cranberry, goats cheese, pesto, feta and sundried tomatoes etc etc.


Active time: 20 minutes – Total time: 2h47

Makes 12 buns

Ingredients:

  • 200g milk
  • 70g salted butter
  • 1tbsp caster sugar
  • 15g fresh yeast
  • 400g plain flour
  • 6 slices ham, roughly chopped
  • 6 slices cheddar cheese, roughly chopped
  • 6 tsp mustard (we use Dijon mustard here but you can use whichever one you prefer)
  • 1 egg
  • 1/2 tsp garlic powder (optional)
  • 1/2 tsp onion powder (optional)
  • 1/2 tsp sesame seeds (optional)
  • Salt to taste

Let’s go…

  1. Add 200g milk, 70g butter, 1tsp sugar and 15g fresh yeast to the mixing bowl. Mix for 3 minutes / 37C / speed 2.
  2. Add 400g flour and 1tsp salt to the bowl. Knead for 4 minutes.
  3. Transfer to a bowl, cover with a damp cloth or cling film and leave to rest in a warm place for one hour.
  4. Flour your work surface and split the dough into 12.
  5. Roll out each piece into an oval / rough rectangle shape.
  6. Spread 1/2 tsp mustard, a generous portion of ham and cheddar cheese into each rectangle.
  7. Roll everything together into a log, and cut three slits into the top of each bun.
  8. Place the logs onto greaseproof paper, cover and allow to rise for another hour.
  9. Preheat the oven to 180C.
  10. Brush the buns with egg yolk.
  11. Sprinkle with sesame seeds, onion powder, garlic powder (optional)
  12. Bake for 25 minutes.

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


 

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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

Thermomix spinach and goats cheese quiche

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Thermomix spinach and goats cheese quiche

There is no quicker midweek dinner quite like a Thermomix quiche. It honestly takes no time at all and tastes amazing. This particular one is one of my favourites. I usually serve it with a tomato and red onion salad.


Serves 4

Active time: 5 minutes – Total time: 30 minutes

Ingredients:

  • 300g fresh baby spinach
  • 30g salted butter
  • 20g parmesan
  • 200g creme fraiche
  • 150g soft goats cheese
  • 3 eggs
  • 1 shortcrust pastry – either shop bought or following the recipe in your Basic Cook Book
  • Salt & pepper

Let’s go…

  1. Preheat your oven to 180C.
  2. Add 300g fresh baby spinach to the mixing bowl with 30g butter.
  3. Cook for 5 minutes / 100C / speed 1. Drain the spinach as much as possible.
  4. In the meantime add 20g parmesan to the mixing bowl – mix 5 seconds / speed 7.
  5. Add 200g creme fraiche, 150g soft goats cheese, 3 eggs and salt & pepper – mix for 20 seconds / speed 4. 
  6. Line a pie dish with the pastry. Cover with the spinach and pour the mixture.
  7. Cook in the oven for 20 minutes at 180C.

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.

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Bacon and cheese scones in the Thermomix

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Here in the UK, when you attend a Thermomix demo, you get to make and taste delicious cheese scones, which we then enjoy with a pea and mint soup.

Since adding Momo the Thermomix to our family about a year ago, I have made the classic cheese scone recipe so many times I’ve lost count – tonight we added bacon to it and very nice it was too. So I thought I’d share…


Bacon & cheese scones in the Thermomix

Makes 8

Active time: 5 minutes – Total time: 30 minutes

Ingredients:

  • 200g lardons or bacon rashes diced
  • 450g self-raising flour
  • 120g butter diced into 1cm
  • 1 pinch salt
  • 120g cheddar cheese
  • 250g milk

Let’s go…

  1. Preheat your oven to 220C
  2. Add lardons to the Thermomix bowl. Turn on for 4 minutes / 100C / slow speed / reverse speed. When cooked drain in a colander and set aside.
  3. Add flour, butter and salt to the mixing bowl. Mix on Turbo / 1 second / 5 or 6 times. 
  4. Add cheese and chop again Turbo / 1 second / 3 times.
  5. Add milk. Mix for 5 seconds / speed 4.
  6. Add lardons. Knead for 30 seconds.
  7. Tip out onto a floured mat and gently bring the dough together.  Press out with hands to about 3cm thickness.
  8. Using the spatula, cut into 8 scones and place onto an oiled & floured tray.
  9. Cook in the oven for 18 minutes at 220C.

Best enjoyed warm with a bowl of soup or just as they are.

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