‘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.

 

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

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

 

Super (and I do mean super) nachos Thermomix recipe

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Super (and I do mean super) nachos Thermomix recipe

Cheese sauce on nachos? Yes really! I wasn’t convinced either but it certainly worked very well. (even better the second time when I didn’t pour it all over the chips and made them all mushy!!)

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


 

Active time: 10 minutes – Total time: 30 minutes

Serves 4 – COST: £6.32

Ingredients:

  • 1 bag tortilla chips – £0.60
  • 2 ripe tomatoes – £0.36
  • 1 red onion – £0.22
  • 1 handful coriander – £0.70
  • 1 chilli – £0.60
  • 1 onion – £0.17
  • 1 red pepper – £0.50
  • 1 yellow pepper – £0.50
  • 1 tsp ground cumin – £0.05
  • 1 can black beans, drained and rinsed – £0.55
  • 500ml milk – £0.50
  • 40g salted butter – £0.25
  • 60g plain flour – £0.03
  • Salt & pepper to taste
  • 100g grated cheddar – £0.57
  • 100g grated mozzarella – £0.72

Let’s go…

  1. Make the salsa – add 2 ripe tomatoes, 1 red onion, halved, a handful of coriander and 1/2 chilli to the mixing bowl. Mix for 3 seconds/speed 3. Set aside.
  2. Add an onion, halved, 1/2 chilli, 1 red pepper and 1 yellow pepper, both roughly chopped, to the mixing bowl. Mix for 3 seconds / speed 5. Scrape down the side
  3. Add a gulp of oil, 1 tsp ground cumin, and salt to taste. Cook for 3 minutes / 100C / Speed low.
  4. Add 1 can black beans, drained and rinsed. Cook for a further 2 minutes / 100C / Reverse speed low.
  5. In the meantime arrange the tortilla chips in an oven proof dish so that there is a big gap in the middle (or you’ll end up with soggy chips).
  6. Pour the pepper / black beans mixture into the gap.
  7. Give your Thermomix bowl a quick rinse.
  8. Make the cheese sauce. Add 250g milk, 20g butter, 30g plain flour, salt & pepper to taste to the mixing bowl. Cook for 8 minutes / 90C / speed 4. Add 100g grated cheese, mix for 30 seconds / speed 4. 
  9. Pour the cheese sauce in the well.
  10. Cover the whole dish with mozzarella cheese and bake in the oven for 15 minutes.
  11. Sprinkle the tomato salsa all over and serve immediately.

 

Delicious. Bon appetit x

Cranberry and brie bites – Christmas recipe with or without a Thermomix

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Cranberry and brie bites – Christmas recipe with or without a Thermomix

Cranberry and brie bites are so easy to make, I’ve made them so many times for parties. They are incredibly simple to throw together yet always get polished off in minutes. I just love how beautiful and tasty they are.

If I am perfectly honest, I cheat all the way with this recipe – shop bought puff pastry and ready-made cranberry sauce.  With a little help from your Thermomix, you could easily home make both.

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

Makes 24.

Active time: 10 minutes – Total time: 25 minutes

Ingredients:

  • 2 sheets puff pastry
  • 400g cranberry sauce
  • 300g creamy brie

Let’s go…

  1. Preheat your oven to 200C.
  2. Lightly grease mini muffin tray. This is the one I use.
  3. Roll out the 2 sheets of puff pastry. Cut each of them into 12 squares. Place each square in mini muffin tray cups.
  4. Add about 3cm brie cheese to each cup.
  5. Top with 1 tsp cranberry sauce.
  6. Bake in the oven for 15 minutes.

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

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.

Colourful Mediterranean couscous – with or without a Thermomix

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Colourful Mediterranean couscous – with or without a Thermomix

As I type this, it’s autumn here in the UK so we’re a long way from BBQ season again but there’s nothing wrong with a delicious, healthy salad at any time of the year.

One tip for this one: it’s even better the following day when the flavours have had plenty of time to develop!

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


Colourful Mediterranean couscous – with or without a Thermomix

Serves 6

Active time: 10 minutes – Total time: 25 minutes

Ingredients:

  • 150g olive oil
  • Juice of 3 lemons
  • 3 garlic cloves
  • About 10 fresh basil leaves, roughly chopped
  • 2 tsp dried oregano.
  • 1 tbsp honey
  • Salt & pepper to taste
  • 300g pumpkin or butternut squash
  • 150g green beans
  • 150g couscous
  • 150g baby spinach
  • 2 spring onions
  • 1 can chickpeas
  • 1 cucumber
  • 250g cherry tomatoes
  • 20 fresh basil leaves or fresh coriander leaves
  • 170g feta cheese
  • 50g pine nuts
  • About 15 pitted black olives

Let’s go…

  1. Make the salad dressing: add 150g olive oil, juice of 3 lemons, 3 garlic cloves, 10 fresh basil leaves roughly chopped, 2 spring onions roughly chopped, 1 tbsp honey, 2 tsp dried oregano and salt & pepper to taste to the mixing bowl. Mix for 10 seconds / speed 5. Set the dressing aside.
  2. No need to rinse your bowl.
  3. Add 1000g water to the mixing bowl and slot the Varoma into place. Peel & cube 300g pumpkin and add to the Varoma. Top with 150g fresh green beans.
  4. Rinse 150g couscous well in plenty of water (or it will not cook properly). Line top Varoma tray with baking paper. Add a few drops of water, add the couscous, evenly spread. Cook for 20 minutes / Varoma / Speed 1.
  5. When done, transfer couscous into a salad bowl, fluff with a fork. Add pumpkin, green beans, 150g baby spinach, 20 leaves of fresh basil, roughly chopped, 1 can chickpeas, drained and rinsed, 50g pine nuts, 170g feta cheese, 15 pitted black olives, 1 cucumber, sliced, 250g cherry tomatoes, halved and the dressing. Toss together and enjoy!

 

Delicious. Bon appetit x