Cooking the perfect steak, sous vide, in the Thermomix


Cooking the perfect steak, sous vide, in the Thermomix

So today we experimented with sous-vide cooking in the Thermomix for the very first time and ooooh wow, I don’t think I have ever had a nicest, more tender & juicy piece of meat, anywhere in the world, ever. It was A.M.A.Z.I.N.G.! (Steak lover DH fully agrees too).

With the Thermomix giving you perfect control over the temperature, there’s honestly nothing difficult about cooking sous-vide.

Let’s do this:

  1. Chose your steak: fillet/tenderloin, rib-eye, sirloin or rump all work well, so long as it is at least 3cm thick.
  2. Be mindful of the size: it needs to fit in the simmering basket. Realistically, you’ll want to cook 2 steaks at a time maximum.
  3. Bag it up, without any seasoning. There are 3 options here:
  • Use your own vacuum food bag sealer.
  • Ask your butcher to do it (this is what we did. We took the Thermomix simmering basket with us too, to make sure steaks fitted).
  • Use Ziplock bags and apply the displacement method: Put your steak in a Ziplock bag. Push bag into the water, open side up, and gently push the steak under, submerging all of the bag bar the seal. Start sealing from one side, gently pushing the rest of the bag under as you seal (without getting any water in the bag) until it is fully sealed with as much air pushed out as possible.

4. Add 1.5 l tap water to the mixing bowl. Insert simmering basket with steaks in it. Add more cold water to come up to the ‘max’ line of the basket, making sure the steaks are covered in water.

5. Cook as follows:

  • Rare – 50C / Speed 2 / 70 minutes
  • Medium-rare – 55C / Speed 2 / 72 minutes
  • Medium – 60C / Speed 2 / 74 minutes

6. Sear
That is it – your steaks are cooked. All you need now is to quickly sear them to add some flavours.

Heat up a frying pan until very hot (the heat of the pan is very important here as you don’t want or need to cook your steaks anymore, just sear them).

Add salt & pepper to the steaks and bit of oil to the pan, then lay the seasoned steaks into it, leave a few seconds until browned, then quickly turn and repeat on the other side, and remove immediately to a plate.

And that is it. You can now enjoy the most tender, beautiful steak right away. It doesn’t need to rest so just plate your favourite accompaniments to go with it and bon appetit.

We had cauliflower gratin, potatoes and bearnaise sauce with ours (all made in the Thermomix obviously… I will post recipes soon!).

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


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



  • 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


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


  • 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

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


  • 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


Awesome sausage rolls – Thermomix recipe


Aww sausage rolls, the perfect treat for any occasion from snacks to canapes with a drink – it’s not a party without a good sausage roll! – or make them a bit bigger and serve them for an easy dinner with a simple salad!

They are so versatile too, add your favourite herbs or dried fruit, and totally transform the flavours.

Once you’ve had a go and tasted a home-made sausage roll, you will never go back to a shop bought one again.

They can be cooked well in advance, frozen then defrosted and warmed through when needed.


Makes about 16

Active time: 10 minutes – Total time: 25 minutes


  • olive oil
  • 1 red onion
  • 1 garlic clove
  • 1tbsp Dijon mustard
  • About 10 sage leaves
  • 15ml olive oil
  • 400g sausage meat
  • 2 pinches of nutmeg
  • 250 g ready-made puff pastry
  • 50g grated cheddar cheese (optional)
  • 1 free-range egg
  • Ground pepper

Let’s go…

  1. Add one red onion, halved, one garlic clove and 1 tbsp Dijon mustard to the mixing bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
  2. Add 400g sausage meat, 10 sage leaves, 2 pinches of nutmeg and salt & pepper to taste. Mix for 10 seconds / speed 5.
  3. Cut pastry sheets in half lengthways into 2 long rectangles.
  4. Divide the meat mixture between each pastry strip and spread out in the middle.
  5. Sprinkle with grated cheese (optional).
  6. Roll and cut each strip into mini sausage rolls.
  7. Space each sausage roll out on a baking tray. Brush with egg wash and top with ground pepper.
  8. Bake for 20 minutes or until golden brown

Delicious. Bon appetit x

Clementine and Prosecco trifle – Thermomix dinner party dessert


Clementine and Prosecco trifle – Thermomix dinner party dessert

I made this Olive Magazine recipe for Christmas and it looks and tastes absolutely delicious and would be perfect for any dinner party.

The original recipe calls for shop bought Madeira cake and candied fruits, which would be absolutely fine too.


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

Serves 8

Active time: 1h10 minutes – Total time: 1h10 minutes 


Madeira cake – active time: 5 minutes. Total time: 55 minutes (can be shop bought if you prefer)

  • 175g butter, at room temperature
  • 175g caster sugar
  • 3 large eggs
  • Zest of 1 lemon
  • A few drops of vanilla extract
  • 200g self-raising flour
  • 50g ground almonds

Whipped cream – active time: 2 minutes. Total time: 2 minutes

  • 250ml whipping cream

Prosecco Sabayon – active time: 1 minute. Total time: 9 minutes

  • 3 egg yolks
  • 30g caster sugar
  • 125ml Prosecco

Candied oranges – active time: 15 minutes. Total time: 1 hour (can be shop bought if you prefer)

  • 3 organic oranges
  • 1L water
  • 250g caster sugar
  • 50g orange juice (you’ll get this from the oranges


  • 8 clementines
  • 100g caster sugar
  • 2 tins clementine segments in juice
  • 2 leaves gelatine, soaked in 2 tbsp prosecco

Let’s go…

  1. MADEIRA CAKE: preheat your oven to 170C.
  2. Peel the skin of one lemon and add to the mixing bowl. Grate for 5 seconds / speed 8 (you need to have a very fine grated zest). Set aside in a small container.
  3. Add 175g butter, and 175g caster sugar to the mixing bowl. Whisk for 3 minutes / speed 5.
  4. Put on the Thermomix to speed 3 (no timer) and add 3 large eggs, one at a time. Add the grated lemon zest and a few drops of vanilla extracts.  Add 200g self-raising flour, a few spoonful at a time. Add 50g ground almonds. Stop mixing when you have a thick and smooth batter.
  5. Tip the batter into a loaf tin, lined with greaseproof paper.
  6. Bake in the oven for 50 minutes. Leave to cool completely before slicing.
  7. Clean and dry your TM bowl.
  8. PROSECCO SABAYON: Insert butterfly whisk into mixing bowl.
  9. Add 3 egg yolks, 30g sugar, and 125ml Prosecco to the mixing bowl. Cook for 8 minutes / 70C / Speed 3.
  10. Set aside in a bowl and leave to cool completely.
  11. Clean and dry your TM bowl.
  12. Halve 8 clementines, remove pips and add them (including the skin) to the mixing bowl with 100g caster sugar. Whizz for 20 seconds / speed 10.
  13. Pour the purée into a fine sieve and let the juice drip through, scrape through using a spoon if you need to.
  14. Gently melt the gelatine in the 2 tbsp prosecco in a microwave or pan, being careful not to let it boil. Measure out 250ml of the clementine purée and stir in the gelatine (discard the remaining liquid).
  15. Clean and dry your TM bowl.
  16. CANDIED ORANGES (warning: this will take about an hour). Peel the skin into quarters. Be very careful not to get any of the actual orange flesh but still get as much of the white bit as possible. Slice each ‘quarter’ into 0.5cm wide strips.
  17. Add the orange skin strips and 1-liter water to the mixing bowl. Cook for 20 minutes / Varoma / Reverse speed low.
  18. In the meantime, start assembling the trifle: drain the clementine segments in a colander, safeguarding the juice in a bowl. Lay 4 slices of Madeira cake, sliced into fingers, in a trifle bowl then add the clementine segments and about 50ml juice. Pour over the clementine jelly. Chill until you’ve made the next layer.
  19. Drain the skin strips and put them back in the mixing bowl with 250g caster sugar and 50g smooth orange juice (if you are using the skin-less oranges, be careful to drain the bits out). Cook for 20 minutes / Varoma / Reverse speed low, without the measuring cup. If there’s any liquid left in the bowl at the end of the 20 minutes, cook again for a few more minutes.
  20. Leave the candied oranges to cool on greaseproof paper (careful, they’re hot and covered in boiling caramel!). To make them less sticky, roll them into sugar.
  21. Clean and dry your TM bowl.
  22. WHIPPING CREAM: insert the butterfly whisk. Add 250ml whipping cream to the mixing bowl. Set your Thermomix for 1 minute / speed 3. However, you’ll have to check the density from the hole and decide by sight when it is ready.
  23. By this point, the sabayon should be cool. Fold it through the whipped cream, trying not to knock any air out.
  24. Add the cream on top of the trifle and chill for at least one hour (I made mine the day before and it was perfect!). Take out of the fridge 1/2 hour before serving and decorate with candied oranges and chopped pistachios.Delicious. Bon appetit x

22 cheap and cheerful family-friendly Thermomix recipes that cost under £10

Here are top family-friendly Thermomix recipes that are easy to put together, especially if you have a Thermomix, have been tried and tested and enjoyed by our family and will cost you less than £10 in total.

Meal planning, together with online shopping – which removes most of the temptation supermarkets rely on so heavily to make you part with more money that you need to – is the single most effective thing you can do to save money. Period.

Pick 5 dinners and buy only the ingredients you need. It will not only save you hundreds of pounds a year but also avoid a huge amount of unnecessary food waste. Win-win!

Costs are based on shopping at Sainsbury’s (which is where I shop). Obviously, if you shop at Lidl or Aldi, it will be even cheaper for you and if you shop at Waitrose, it’ll probably be a bit more expensive.

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


Croque Monsieur – the ridiculously French one so that you can pretend you’re seating at a Parisian café reading Sartre – £5.58

Image-1 (19)

Chunky beef ragu – Thermomix adaptation of a Hello Fresh recipe – £5.83


Mint & feta lamb meatballs – with or without a Thermomix – £7.08

Image-1 (5)

Thermomix Tom Kha Gai soup – £7.19


Delia Smith’ Thai chicken with lime and coconut cream – adapted for the Thermomix – £7.30


Chicken in a creamy chorizo sauce – £7.70


Beef meatballs curry – with or without a Thermomix – gluten-free – £8.17


Herby sausage bolognese – a HelloFresh recipe cooked in the Thermomix – £8.61


Tasty chicken wraps with potato wedges and simple salad – A Hellofresh recipe in the Thermomix – £8.90


Creamy turkey masala with veggie-packed rice– A Hellofresh recipe in the Thermomix – £9.50


Hearty sausage cassoulet – Thermomix recipe – £9.75



Fish tagine – with or without a Thermomix – £4.70

Image-1 (20)

Creamy courgette, parmesan & smoked salmon risotto in the Thermomix – £6.57


Kedgeree in the Thermomix – £7.81

Image-1 (21)

Smoked salmon pizza – £8.45


Creamy fish curry with rice and coconut – Thermomix adaptation of a Hello Fresh recipe – £8.72


The easiest and yummiest Thermomix fish pie – £9.23



Thermomix creamy courgette farfalle pasta – £2.42


Cherry tomato clafoutis (kla-FOO-tee) – with or without a Thermomix – £3.24

Image-1 (2)

Thermomix one pot creamy mushroom pasta – £4.25


Super (and I do mean super) nachos Thermomix recipe – £6.32


Chakchouka – A Tunisian dish of tomatoes, onions, peppers, spices, and eggs. With or without a Thermomix – £7.15

Image-1 (11)



Super (and I do mean super) nachos Thermomix recipe


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


  • 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

Buchty brioche – Thermomix recipe


Buchty brioche – Thermomix recipe

Here’s another very very popular recipe on the French Thermomix forums… when you talk about brioche, everyone raves on about this particular Buchty type.

Having now, finally, tried it myself, Ooooh Emmmm Geeee is all I can say.

It is a soft and moist brioche, which is perfect for breakfast or after school snack.

It’s also made without butter!

It is often said that the recipe originated from Germany, but in fact, the origin of the ‘Buchteln’ is the region of Bohemia.

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

Serves 8

Active time: 10 minutes – Total time: 3 hours 10 minutes


  • 90g milk
  • 100g caster sugar
  • 10g fresh yeast
  • 200g creme fraiche
  • 2 eggs
  • 500g plain flour
  • 1/2 tsp salt

Let’s go…

  1. Add 90g milk, 100g caster sugar and 10g fresh yeast to the mixing bowl. Mix for 3 minutes / 37C / Speed 1.
  2. Add 200g creme fraiche and 2 eggs. Mix for 3 minutes / 37C / Speed 1.
  3. Add 500g flour and 1/2 tsp salt. Knead for 5 minutes / Kneading mode.
  4. Transfer into a bowl, cover with cling film or a damp cloth and leave to rest for 2 hours.
  5. Divide the dough into 8 even pieces. Roll into balls and arrange on a lined baking tray. Or leave the dough whole.
  6. Brush the buns with egg. Sprinkle with sugar if you wish to.
  7. Loosely cover with cling film and leave for about 30 minutes.
  8. In the meantime, preheat your oven to 150C.
  9. Pour a cup of water into a baking tray at the bottom of the oven to create steam.
  10. Bake for 25 minutes.


Delicious. Bon appetit x