pesto and pistachio muffins

Pesto and pistachio muffins Thermomix recipe

Pesto and pistachio muffins Thermomix recipe

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.
Bon appetit – Enjoy x
For other easy lunch box ideas, click here
Head over here for great aperitif ideas.

Pesto and pistachio muffins Thermomix recipe

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.

  • 80 grams gruyere cheese
  • 50 grams fresh basil
  • 50 grams pine nuts
  • 10 grams olive oil
  • 100 grams milk
  • 3 eggs
  • 180 grams self-raising flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 60 grams pistachio
  1. Pre-heat your oven to 180C.

  2. Add 80 grams gruyere cheese to the mixing bowl. Chop for 5 seconds / speed 5

  3. Add 50 grams fresh basil, 50 grams pine nuts, and mix for 5 seconds / speed 6.

  4. Add 10 grams olive oil, 100 grams milk, 3 eggs, 180 grams self-raising flour, and salt & pepper. Mix for 20 seconds / speed 4. 

  5. Add 60 grams pistachios and mix for 10 seconds / speed 3. 

  6. Transfer the dough to muffin cases / mould. Bake for 20 to 25 minutes, depending on size. 

 

Green salad with lemon and elderflower dressing

Garden salad with lemon and elderflower dressing – with or without a Thermomix

Garden salad with lemon and elderflower dressing.

This salad with lemon and elderflower dressing is easily halved to serve two or doubled for a crowd.

When entertaining or even cooking for my own family, I am always looking for something new and refreshing. This garden salad with lemon and elderflower dressing recipe fits the bill perfectly.

This is the perfect BBQ salad as well as a healthy vegetarian/vegan, light meal.

This salad is incredibly versatile. Add cooked beetroots, feta cheese, rice noodles, croutons, bacon bits, chicken or salmon pieces etc to the recipe and you’ll have a variety of options to suit every palate.

 

 

 

 

 

 

 

 

 

Like a lot of recipes on this blog, feel free to use good old pots and pans instead of a Thermomix.

The Momo touch:

  • Make the lemon and elderflower dressing in seconds.
  • Cook vegetables perfectly and crunchy every time.
  • no need to worry about forgetting pots and pans on the hob.

I am a true believer that THE SECRET of any salad is the dressing. This lemon and elderflower dressing really is what makes this salad so very special.

Mix sharp lemon juice with sweet elderflower. Coat tender asparagus, peas, and crunchy sugar snaps. This certainly is a truly divine combination.

Elderflower is very much associated with long summer’s days. It makes wonderfully, refreshing summer drinks.

Did you know that the cordial can have many other uses? It also makes a stunning lemon and elderflower dressing (or vinaigrette as we like to call salad dressing in France).

This simple, yet delicious green salad with lemon and elderflower dressing, is perfect for preparing the night before for tomorrow’s lunch – just keep the dressing and the vegetables separate until the last minute.

Enjoy x

Looking for more salad inspiration? Click here to find out what my all-time favorite salad recipe is… the one that kids, as well as friends, ask for over and over again.

Garden salad with elderflower and lemon dressing

When entertaining or even cooking for my own family, I am always looking for something new and refreshing. This garden salad with lemon and elderflower dressing recipe fits the bill perfectly.

This is the perfect BBQ salad as well as a healthy vegetarian/vegan, light meal.

  • 1 lemon
  • 5 tbsp elderflower cordial
  • 5 tbsp white wine vinegar
  • 8 tbsp rapeseed oil
  • 1 bunch of small asparagus, cut in half
  • 150 grams sugar snaps
  • 100 grams peas (Fresh or frozen)
  • 150 grams radishes
  • 1 red onion
  • 2 little gem lettuces
  1. Wash the lemon and peel its skin with a vegetable peeler. Add the peels to the mixing bowl. Mix for 3 seconds / speed 6. Scrape down the sides.

  2. Add the juice of the lemon, 5tbsp elderflower cordial, 5tbsp white wine vinegar, 8tbsp rapeseed oil. Mix for 5 seconds. Set your dressing aside.

  3. Give the TM bowl a quick rinse. Fill the bowl with 1L water

  4. Prep the vegetables in the Varoma trays: Add 1 bunch of asparagus, cut in half, 150g sugar snaps and 100g peas to the trays. Make sure you leave gaps for the steam to circulate around. Steam for 20 minutes / Varoma / Speed 2.

  5. In the meantime, prepare your lettuce, slice the radishes thinly and slice the red onions. Arrange all in a large flat serving bowl.

  6. When the rest of the vegetables are ready, put them in ice cold water straight away to stop the cooking and keep the crunchiness. 

  7. Dry the vegetables and arrange over the salad. When it’s time to serve, add the dressing and toss. 

  8. Serve straight away. Bon appetit. Enjoy x

Deliciously creamy banana and peanut butter porridge Thermomix recipe

Pimp up your porridge with this delicious banana and peanut butter Thermomix recipe.

Baby, it’s cold outside – very very cold. If there is one thing that can help you get out from under the warm duvet, it is a warm bowl of creamy porridge. That’s why you should make this super quick banana and peanut butter porridge Thermomix recipe. It is the perfect breakfast for people who don’t have much time in the morning.

I play ‘beat the porridge’ – one minute to pop everything in the mixing bowl and turn the Thermomix on, it then takes 12 minutes for this deliciously creamy banana and peanut butter porridge to be ready.

Just enough time for me to get ready (including the shower! Yes I am quick in the morning!) or get the kids into their school uniform, finish last minute’s homework or pop into the local corner shop because one of them has just remembered they have a home economics lesson today.

When I come back to the kitchen, my porridge is perfectly creamy, hot and filling. Just what I need in the morning.

A simple and healthy recipe featuring peanut butter and including bananas into the porridge (as supposed to sliced on top). This is also a perfect way to use up brown bananas.

Low FODMAP, vegetarian & can be Gluten-Free if using the right oats and Vegan too by substituting the milk with your favourite plant milk. This is a great one for the freezer too.

The peanut butter is a brilliant source of extra protein and fat whilst the oats provide an excellent source of slow releasing complex carbohydrates. It will keep you going all morning.

Alternatively, why not try these bananas and oats ‘magic balls’?

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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.

 

Sweet potato, curry and coriander soup – Thermomix recipe

Sweet potato, curry, and coriander soup – Thermomix recipe

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Another week, another soup… well it is still very much winter here in the UK, and a bowl full of this sweet potato, curry, and coriander soup will warm you right up.

This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch.


Serves 6

Active time: 5 minutes – Total time: 25 minutes

Ingredients:

  • 1 onion, peeled and halved
  • 2cm fresh ginger
  • 4 garlic cloves
  • 1kg sweet potatoes, peeled
  • 1tbsp olive oil
  • 2 tsp curry powder (as hot as you like it)
  • 1 litre chicken stock
  • 40cl coconut milk
  • 1 handful of fresh coriander

 

Let’s go…

  1. Add 1 onion, 4 garlic cloves, 2cm fresh ginger, and 1kg sweet potatoes, quartered into the mixing bowl and chop for 5 seconds / speed 6. Scrape down the sides. Repeat.
  2. Add 1 tbsp olive oil, 2 tsp curry powder, and salt & pepper to taste. Saute for 5 minutes / 100C / Speed 1.
  3. Add 40cl coconut milk and 1 litre chicken stock to the mixing bowl. Cook for 15 minutes / 100ºC / Speed 1.
  4. Blend 1 minute / speed 5 to 10, increasing speed gradually.

Top with fresh coriander.

Delicious. Bon appetit x

Couscous in the Thermomix- the simpler yet delicious version that our family really enjoyed.

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Couscous in the Thermomix- the simpler yet delicious version that our family really enjoyed.

 


 

Serves 6

Active time: 10 minutes – Total time: 30 minutes

Ingredients:

  • 1/2 small bunch fresh coriander
  • 1/2 small bunch fresh parsley
  • 3 onions, peeled and halved
  • 6 chicken drumsticks
  • 6 merguez sausages (make your own from scratch following our recipe here)
  • 20g olive oil
  • 400g carrots
  • 1tsp ground cinnamon
  • 1tsp ground ginger
  • 1tsp cumin seeds
  • 1tbsp paprika
  • 500g water
  • 400g courgettes
  • 70g raisins
  • 1 can chickpeas, drained and rinsed
  • 300g couscous
  • 1 tbsp harissa paste (optional)

Let’s go…

  1. Preheat your oven to 200C.
  2. Mix 1tsp cumin seeds, 1 tbsp paprika, 2tbsp olive oil with a bit of salt. Rub the chicken drumsticks in the spice mixture.
  3. Add 3 onions, halved, 1/2 bunch fresh coriander and 1/2 bunch fresh parsley to the mixing bowl. Chop for 10 seconds / speed 5. Scrape down the sides.
  4. Add 20g olive oil and cook for 3 minutes / 100C / speed 1.
  5. In the meantime, cook the sausages and chicken drumsticks in the oven. Alternatively you can cook both in the Varoma by putting the Varoma dish in place at step 7
  6. Peel and chop 400g carrots. Set aside. Chop 400g courgettes and place in the Varoma dish.
  7. Add the carrots to the mixing bowl, with 1tsp ground cinnamon, 1 tsp ground ginger, salt and pepper to taste and 500g water. Cook for 10 minutes / 100C / Reverse Speed low.
  8. Put the Varoma dish in place. Cook for a further 10 minutes / Varoma / Reverse speed low.
  9. In the meantime, cook the couscous as per packet instructions.
  10. Remove Varoma dish and set aside. Add 70g raisins 1 tbsp Harissa paste (if using – careful if you’re feeding children – Harissa is pure chilli!) and 1 can chickpeas to the mixing bowl. Cook for 5 minutes / 100C / Reverse speed low.
  11. Add the courgettes to the vegetable mix and serve with the couscous and the sausages.

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