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

 

 

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.

 

Chunky beef ragu – Thermomix adaptation of a HelloFresh recipe

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Chunky beef ragu – Thermomix adaptation of a Hello Fresh recipe

The one thing I hadn’t been able to master yet with the Thermomix, is bolognese sauce. No matter what setting I used, reverse speed, low speed etc, it always turned into complete mush, much to the disgust of the kids.

When Hello Fresh delivered the ingredients and recipe to make a beef ragu with spaghettis (a rather fancy name for spag bol), I remembered all the wonderful comments about fellow Thermomix blogger, Skinnymixer’s chunky bolognese recipe.

Here’s how I mixed both HelloFresh & Skinnymixer’s recipes. The result was perfectly chunky and rather delicious too, even if I say so myself!

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

For a gluten-free option, replace pasta with rice or potatoes

 


Serves 4

Active time: 5 minutes – Total time: 25 minutes – COST: £5.83

Ingredients:

  • 1 onion, halved – £0.17
  • 1 garlic clove – £0.05
  • 2 courgettes, roughly chopped – £0.41
  • 1 yellow pepper, roughly chopped – £0.50
  • 500g beef mince – £3.00
  • 2 tbsp soy sauce – £0.05
  • 1 tbsp dried oregano – £0.05
  • 2 cartons chopped tomatoes with garlic and onions – £0.75
  • 400g spaghetti – £0.85

Let’s go…

  1. Add one onion, halved, one garlic clove, 2 courgettes and 1 yellow pepper 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. Add 2 tbsp soy sauce, 1 tbsp dried oregano, 2 cartons chopped tomatoes with garlic and onions and salt & pepper to taste.
  4. Insert your simmering basket into the bowl and put 500g beef mince inside. Cook for 10 minutes / 100C / Speed 1.
  5. In the meantime, boil some water in a large saucepan. Add a large pinch of salt. Bring to the boil and cook 400g spaghetti as per packet instruction.
  6. Carefully break up the mince with a spatula, cook for a further 10 minutes / 100C / Speed 1.
  7. Mix the cooked mince and the sauce together before serving.
  8. Drain the pasta and toss into the ragu.

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

Herby sausage bolognese – a HelloFresh recipe cooked in the Thermomix

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Herby sausage bolognese – a HelloFresh recipe cooked in the Thermomix

If you’re not familiar with HelloFresh, they’re a food box company. You pick the number of meals and number of people that suit your family and they deliver ALL the ingredients you need to cook delicious food, really quickly!

If you’ve not subscribed to HelloFresh, the list of ingredients you need is below.

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


Herby sausage bolognese – a HelloFresh recipe cooked in the Thermomix

Serves 4

Active time: 10 minutes – Total time: 25 minutes – COST: £8.61

Ingredients:

  • 2 carrots – £0.21
  • 1 red pepper – £0.50
  • 500g good quality pork sausage – £4.00
  • 2 tsp oregano – £0.05
  • 500g diced tomatoes – £1.00
  • 1 tbsp Worcester sauce – £0.05
  • 30g tomato puree – £0.08
  • 1 beef stock pot – £0.37
  • 400g spaghetti – £0.85
  • 200g baby spinach – £1.50

Let’s go…

  1. Put a large pan of water to boil.
  2. Add 2 carrots to the mixing bowl. Chop for 5 seconds / speed 5.
  3. Scrape down the sides. Add 1 red pepper, halved and deseeded. Chop or 5 seconds / speed 3. 
  4. Scrape down the sides and add a gulp of olive oil. Cook for 3 minutes / 100C / speed low.
  5. In the meantime, slice open the sausages, remove the meat and discard the skin.
  6. Add the sausage meat and 2 tsp oregano to the mixing bowl. Cook for 5 minutes / 100C / speed low.
  7. Add the chopped tomatoes, 1 tbsp Worcester sauce, 30g tomato puree, 200g baby spinach and 1 beef stock pot. Cook for 15 minutes / 100C / speed low without measuring cup.
  8. In the meantime, cook the spaghetti in a pan. Once cooked, drain and drizzle with olive oil.

Serve the pasta with bolognese on top.

Delicious. Bon appetit x

Thermomix one pot creamy mushroom pasta

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Thermomix one pot creamy mushroom pasta

One pot pasta are a true revelation. When I discovered them a few years ago, I thought they were the best things ever but now with the help of Momo our Thermomix, they’re even better and quicker.

Let Thermomix chop the garlic and the onions, drop all the ingredients in the mixing bowl, and cook all together – even the pasta – and about 20 minutes later, you’ll end up with a deliciously satisfying pasta dish.

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


Serves 4

Active time: 7 minutes – Total time: 21 minutes – cost £4.25

Ingredients:

  • 1/2 bun flat parsley – £0.35
  • 2 garlic cloves – £0.10
  • 2 shallots – £0.20
  • 2 tbsp olive oil – £0.10
  • 200g closed cup mushrooms – £0.90
  • 350g penne pasta – £0.40
  • 1 tsp salt
  • 180g Philadelphia – £1.60
  • 50g grated parmesan – £0.70

Let’s go…

  1. Add the parsley leaves to the mixing bowl. Chop for 3 seconds / speed 8.
  2. Add 2 garlic cloves. Chop for 3 seconds / speed 8.
  3. Add 2 shallots. Chop for 5 seconds / speed 5. Scrape down the sides.
  4. Add 2 tbsp olive oil and cook for 5 minutes / 100C / low speed.
  5. In the meantime, wash and slice 250g mushrooms.
  6. Add 350g penne pasta, 800g water, 1 tsp salt and the mushrooms. Cook for pasta cooking instruction + 3 minutes so if you’re pasta require 12 minutes cooking then time 15 minutes / 100C / low speed – reverse speed.
  7. Add 180g Philadelphia, pepper, chopped parsley and mix gently.
  8. Serve immediately with grated parmesan.

Delicious. Bon appetit x

Jamie vs Momo – Pregnant Jool’s pasta, crunchy salad & little frangipane tarts

In this new series of complete 3 course meals, we’re taking on Jamie Oliver’s 30 minutes meals and see if we can make them even better & faster with a little help from our friend Momo the Thermomix.

One thing’s for sure – there isn’t 10,000 things to wash up by the end of it!

Tune back in every Thursday for a new 30 minutes meal.

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

Jamie vs Momo – Pregnant Jool’s pasta, crunchy salad & little frangipane tarts


Serves 6

Active time: 28 minutes – Total time: 28 minutes (Momo 1 – Jamie 0)

Ingredients:

Pasta

  • 4 spring onions
  • 1 carrot
  • 1 stick of celery
  • 1 – 2 fresh chillis
  • 400g sausage meat (Jamie uses 6 good quality sausages)
  • 1 tsp fennel seeds
  • 1 tsp dried oregano
  • 500g dried pasta of your choice
  • 4 garlic cloves
  • 4 tbsp balsamic vinegar
  • 1 tin chopped tomatoes
  • A few sprigs of basil

Salad

  • 1 mixed bag of prewashed rocket and watercress
  • Parmesan cheese shavings
  • 1 lemon
  • Extra virgin olive oil

Tarts

  • 150g plain flour
  • 75g butter, cut into pieces
  • 1/2 tsp salt
  • 50g water
  • 1 egg
  • 100g ground almonds
  • 100g butter
  • 90g caster sugar
  • 1 orange
  • 1 tbsp vanilla extract
  • 175g good quality raspberry jam
  • 250g creme fraiche to serve

Let’s go…

  1. Preheat your oven to 190C. Fill the kettle and stick it on.
  2. TARTS – Make shortcrust pastry by adding 150g plain flour, 75g butter cut into pieces, 1/2 tsp salt and 50g water into the bowl. Mix for 20 seconds / speed 4. Wrap pastry ball in cling film and place into the fridge.
  3. Rinse your Thermomix bowl.
  4. Next, make the frangipane filling by adding one egg, 100g ground almond, 100g butter, 90g caster sugar, the zest of one orange and one tbsp vanilla extract to the mixing bowl. Mix 20 seconds / speed 4. Set aside until needed.
  5. Let your Thermomix mixing bowl wash itself, by half filling it up with water and a few drops of washing up liquid. Turn on for 50 seconds / 100C / Speed 5. Rinse thoroughly and dry.
  6. PASTA – Add 4 trimmed spring onions, 1 peeled carrot, 1 stick of celery and 1 chilli, all very roughly chopped, to the mixing bowl. Chop for 7 seconds / speed 5.
  7. Saute for 3 minutes / 100C / speed 1.
  8. In the meantime, put a large deep saucepan on a low heat and fill with boiling water.
  9. Back to your Thermomix bowl. Add 400g sausage meat, 1 tsp fennel seeds and 1 tsp dried oregano. Mix for 10 seconds / speed 4.
  10. Add a dollop of olive oil and cook for 5 minutes / 100C / Speed 1.
  11. TARTS – In the meantime, take your shortcrust pastry out of the fridge. Roll it out on a floured surface and arrange into 6 individual tart tins.
  12. Spoon a small tsp of good quality raspberry jam into each pastry base. Top with a heaped teaspoon of almond filling (aka frangipane), add another small tsp of jam, then another heaped tsp of almond filling. Bake for 18 minutes.
  13. PASTA – Salt the boiling water and add 500g pasta – cook according to packet instructions.
  14. Add 4 unpeeled cloves of garlic, 4 tbsp balsamic vinegar and a tin of chopped tomatoes into the sausage mixture. Cook for a further 10 minutes / 100C / Reverse speed 1.
  15. SALAD – add parmesan shavings on top of the rocket & watercress. Serve with a bottle of extra virgin olive oil and lemon wedges to dress right before eating.
  16. Drain the pasta. Dip them into serving dish. Pour over the sausage sauce. Give it a good mix and serve with grated parmesan and a few basil leaves to sprinkle over.
  17. TARTS – when they’re ready, take them out of the oven. Serve them warm, with a dollop of creme fraiche.

How easy was that!

Delicious. Bon appetit x

Thermomix creamy courgette farfalle pasta

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Thermomix creamy courgette farfalle pasta

This pasta recipe is not only super quick and easy, it’s also completely delicious and healthy too.

So to compensate for all that goodness, sometimes I serve it with fish fingers or chicken nuggets!!

On a budget? This recipe will set you back approximately 75p per person… yep, you’ve read that right, less than a pound per person.


Serves 4

Active time: 10 minutes – Total time: 30 minutes – Cost: £2.42

Ingredients:

  • 30g parmesan cheese – £0.43
  • 1 garlic cloves – £0.05
  • 2 shallots – £0.20
  • 20g olive oil – £0.20
  • 1 courgette (c. 300g) – £0.20
  • 400g farfalle pasta – £0.60
  • 100g milk – £0.04
  • 15 leaves fresh basil – £0.70

Let’s go…

  1. Add the parmesan cheese to the mixing bowl grate 10 seconds / speed 10. Set aside.
  2. Add 1 garlic clove and 2 shallots to mixing bowl and chop 3 seconds / speed 5. Scrape down the sides
  3. Add a gulp of olive oil. Saute 5 minutes / 100C / speed 1.
  4. Add 300g courgette, sliced or cubed and salt & pepper. Cook for 10 minutes / 100C / speed 0.5
  5. in the meantime, cook 400g farfalle pasta on the hob as per packet instruction.
  6. Add 100ml milk to the mixing bowl. Cook 8 minutes / 100C / speed 1.
  7. Add 15 leaves fresh basil to the mixing bowl and the parmesan cheese. Mix 20 seconds / speed 8.
  8. Drain pasta and add the creamed courgettes. Mix well.

You can also add bacon lardons, chilli, mix in gorgonzola cheese, fresh mint, peas etc. It’s a very lovely basic recipe that can be adapted to so many tastebuds!

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

My go-to Thermomix tomato sauce

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I must have tried over a dozen tomato sauce recipes out there and this is by far my family’s favourite.

It is so quick and I usually have the ingredients in the cupboard/fridge.

It is very versatile too, you can use Italian herbs or cayenne pepper, hide vegetables in it and enjoy it with pasta or on pizzas.

It’s also perfect to make in batches and freeze portions for that evening when ‘there’s nothing to eat Mummy!’.

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


My go-to Thermomix tomato sauce

Serves 4

Active time: 5 minutes – Total time: 45 minutes

Ingredients:

  • 1 onion
  • 2 cloves of garlic
  • 1 red pepper
  • 20g olive oil
  • 400g fresh tomatoes, peeled and chopped in 8th.
  • 15g balsamic vinegar
  • 5g caster / granulated sugar
  • 1 tsp herbes de Provence (oregano, basil, basil, thyme, parsley – whatever herbs take you fancy really!)
  • a pinch of salt
  • a pinch of pepper

Let’s go…

  1. Place peeled and halved onion, garlic cloves, roughly chopped pepper and the olive oil in the Thermomix bowl. Turn on for 5 seconds / speed 5.
  2. Scrape down the sides of the bowl.
  3. Cook for 6 minutes / 100C / Speed 1.
  4. Add the tomatoes, balsamic vinegar, sugar, herbs, salt and pepper.
  5. Remove the measuring cup or your sauce will be very liquid.
  6. Cook 30 minutes / 100C / Speed 1 – cook a little longer if you’d like a thicker consistency.
  7. If you like it chunky, then it’s ready. If you like it more smooth turn your thermomix on for 5 seconds / speed 5.

 

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