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

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.

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

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

Loaded sweet potatoes with parma ham and mozarella

Loaded sweet potatoes with parma ham and mozzarella

 


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

Active time: 15 minutes – Total time: 1h30

Serves 4

Ingredients:

  • 4 sweet potatoes
  • 1 ball of mozzarella
  • 1 tbsp corn flour
  • 1 garlic clove
  • 3 handful of baby leave spinach
  • 50g milk
  • 100g parma ham, cut in cubes
  • Some fresh chive

Let’s go…

  1. Preheat your oven to 200C. Wash 4 sweet potatoes. Bake them whole in the oven for 50 minutes.
  2. Add one ball of mozzarella and one tsp corn flour to the TM bowl. Mix for 6 seconds / speed 5. Set aside.

  3. Add one garlic clove to the TM bowl. Mix for 5 seconds / speed 5. Scrape down the sides. Add 1 tbsp olive oil

  4. Add 1 tbsp olive oil. Cook for 3 minutes / 80C / Speed 1.

  5. Add 3 handful baby leave spinach. Cook for 3 minutes / 110C / Speed 1, Reverse speed. 

  6. When cooked, cut the sweet potatoes in half. Remove the flesh and add it to the TM bowl together with 50g milk and salt & pepper. Mix for 10 seconds / speed 3 / reverse speed.

  7. Turn the potato skins upside down, drizzle with a bit of olive oil and bake in the oven for 10 minutes.

  8. Fill the potato skins with the potato flesh / spinach mix. Top with parma ham bits and the grated mozzarella.

  9. Bake in the oven for 10 to 15 minutes. Sprinkle with chive and serve while hot.

 

Delicious. Bon appetit x

Chakchouka – A Tunisian dish of tomatoes, onions, peppers, spices and eggs. With or without a Thermomix

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Chakchouka – A Tunisian dish of tomatoes, onions, peppers, spices, and eggs. With or without a Thermomix

Traditionally eaten for breakfast in North Africa, this spicy and colourful pepper, onions and tomato stew with eggs baked on top make a lovely and very healthy dinner or an impressive dinner party dish.

This is a very easy recipe but don’t be fooled, the flavours are amazing and very rich.

Before you start, note that ideally your peppers and tomatoes will need to be peeled. I personally use this tomato peeler.

Serve with a crusty bread or pitta bread to sponge off the sauce, couscous or even rice. I also sometimes serve it with merguez sausages.

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

Can be frozen

Gluten free


Serves 4

Active time: 7 minutes – Total time: 53 minutes – cost: £7.15

Ingredients:

  • 2 garlic cloves – £0.10
  • 1 onion – £0.10
  • 1 tbsp olive oil – £0.03
  • 2 red peppers – £1.00
  • 2 green peppers – £1.00
  • 2 yellow peppers – £1.00
  • 6 tomatoes – £1.08
  • 1 tsp caster sugar – £0.05
  • 2 tbsp tomato paste – £0.05
  • 1 tsp mild chilli powder – £0.05
  • 1 tsp cumin – £0.03
  • 1 tsp paprika – £0.03
  • 1 tsp ground coriander – £0.03
  • 1 pinch cayenne pepper (or more if you like it hot)
  • 100g feta cheese (optional) – £0.70
  • 4 eggs – £0.55
  • Some coriander to serve – £0.35

Let’s go…

  1. Add one onion, halved and 2 garlic cloves to the mixing bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
  2. Add 1 tbsp olive oil and cook for 3 minutes / 100C / speed 1.
  3. Ideally peel the peppers (this is the peeler I use), before slicing them. Add the slices to the bowl. Cook for 20 minutes / 100C / Reverse speed low.
  4. Preheat your oven to 170C.
  5. Ideally peel the tomatoes with a tomato peeler (this is the one I use), cut them in 4, scoops the seeds out and add the seedless tomatoes to the bowl with 1 heaped tsp caster sugar, 2 tbsp tomato puree, 1 tsp mild chilli powder, 1 tsp cumin, 1 tsp paprika, 1 tsp ground coriander and a pinch of cayenne pepper. Cook for 25 minutes / 100C / Reverse speed low.
  6. Pour the vegetables in an oven proof dish. Sprinkle with feta cheese. Crack in 4 eggs. Bake in the oven for 3 minutes.

Sprinkle with fresh coriander and serve with a crusty bread or pitta bread to sponge off the sauce, couscous or even rice. I also sometimes serve it with merguez sausages.

To Freeze: after step 5, let cool down and freeze. Once defrosted, proceed to step 6.

Delicious. Bon appetit x

Pumpkin and gruyere gratin – with or without a Thermomix

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Pumpkin and gruyere gratin – with or without a Thermomix

Autumn can only mean one thing – pumpkin, pumpkin and more pumpkin! So many are carved and transformed into spooky ghosts but this warming and nourishing gratin is the perfect dish for cold autumn evenings.

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


Active time: 10 minutes – Total time: 45 minutes

Serves 4

Ingredients:

  • 1 onion
  • 800g pumpkin, peeled and chopped in small squares
  • 20g olive oil
  • 50g creme fraiche
  • 1/2 tsp grated nutmeg (preferably fresh)
  • 100g grated gruyere cheese
  • Salt & pepper to taste

Let’s go…

  1. Preheat your oven to 210C.
  2. Add one onion to the mixing bowl. Mix for 5 seconds / speed 5. Scrape down the sides.
  3. Add 800g chopped pumpkin and 20g olive oil. Cook for 15 minutes / 100C / speed 1.
  4. Add 50g creme fraiche, 1/2 tsp grated nutmeg, 50g grated gruyere cheese and salt & pepper to taste. Cook for 3 minutes / 100C / speed 1.
  5. Transfer the pumpkin mix to an oven proof dish, top with the remaining 50g grated gruyere cheese.
  6. Cook for 20 minutes at 210C.

Serve immediately.

Delicious. Bon appetit x

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


 

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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

Aubergine Parmigiana – a Gousto recipe in the Thermomix

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This Italian classic combines aubergines, tomatoes, parmezan and mozzarella. An ideal dish for entertaining.

It can take a whole afternoon to make from scratch but with a few shortcuts and a lot of help from your Thermomix, it will be on your table in just over an hour.

(Gousto are very much like 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 Gousto, then the list of ingredients you need is below.


Aubergine Parmigiana – a Gousto recipe cooked in the Thermomix

Serves 4

Active time: 10 minutes – Total time: 75 minutes

Ingredients:

  • 2 aubergines
  • 80g parmesan cheese
  • 2 red onions
  • 3 garlic cloves
  • 2 tins chopped tomatoes
  • 4 tbsp tomato paste
  • 2 tsp sugar
  • 20g fresh basil, roughly chopped
  • 2 tsp dried oregano
  • 2 x 125g ball mozzarella

 

Let’s go…

  1. Preheat the oven to 200C.
  2. Slice the aubergines lengthways as thinly as you can (1/2 cm ideally)
  3. Salt both sides of the aubergine slices. Set aside on Varoma dish.
  4. Add 80g parmesan to the mixer bowl. Turn on for 10 seconds / speed 10. Set aside.
  5. Add 2 red onions, cut in half and 3 garlic cloves to the mixer bowl. Chop for 5 seconds / speed 5.
  6. Scrape down the sides.
  7. Add a gulp of olive oil and cook for 5 minutes / 100C / Speed 1 without measuring cup.
  8. Add 2 tins of chopped tomatoes, 4 tbsp tomato paste, 2 tsp sugar, 20g fresh basil roughly chopped, 2 tsp dried oregano and a pinch of salt & pepper.
  9. Add the Varoma dish with the aubergines and cook for 40 minutes / 100C / Speed 1.
  10. In the meantime, slice the mozzarella.
  11. In an ovenproof dish, layer aubergines, mozzarella, tomato sauce and parmesan. Repeat until you run out of ingredients.
  12. Cook in the oven for 30 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.

Thank you and merci buckets. Mxx