Colourful Mediterranean couscous – with or without a Thermomix

couscous-1112012_640

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

Jamie vs Momo #3 – chicken pie / French-style peas / sweet carrot mash / berries, shortbread & chantilly cream

Jamie vs Momo #3 – chicken pie / French-style peas / sweet carrot mash / berries, shortbread & chantilly cream

In this weekly 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 aren’t 10,000 things to wash up by the end of it!

Tune back in every Thursday for a new 30 minutes meal. All the previous challenges are available here.

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


Serves 4

Active time: 25 minutes – Total time: 35 minutes (Momo 2 – Jamie 1)

Ingredients:

Chicken pie

  • 4 x 180g skinless chicken breasts
  • A bunch of spring onions
  • 150g button mushrooms
  • 1 heaped tbsp plain flour, plus extra for dusting
  • 2 tsp English mustard
  • 1 heaped tbsp creme fraiche
  • 300ml chicken stock
  • A few sprigs of fresh thyme
  • 1/3 nutmeg, for grating
  • 1 sheet puff pastry (shop bought or add extra time to make your own)
  • 1 egg

Smash

  • 600g carrots
  • a few sprigs of fresh thyme

Peas

  • 2 little gem lettuce
  • 1 tbsp plain flour
  • 300ml chicken stock
  • a few sprigs of fresh mint
  • 480g frozen peas
  • 1/2 lemon

Berries & cream

  • 400g mixed berries
  • Elderflower cordial
  • 1/2 lemon
  • 2 sprigs fresh mint
  • A few shortbread biscuits to serve
  • 150ml double cream
  • 1 heaped tbsp icing sugar
  • 1 tbsp vanilla paste or extract

Let’s go…

  1. Preheat your oven to 200C. Fill and boil the kettle
  2. CHICKEN PIE – add the roughly chopped spring onions to the mixing bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
  3. Add the mushrooms. Chop for 5 seconds / speed 3.
  4. Slice the chicken breasts into 1cm strips. Add to the TM mixing bowl, add a bit of olive oil. Cook for 15 minutes / 100C / Reverse speed low.
  5. After 5 minutes, while the mixing is still going, add one tbsp flour, 2 tbsp mustard, 1 heaped tbsp creme fraiche, 300ml chicken stock, the thyme leaves, a few gratings of nutmeg and salt & pepper to taste.
  6. SMASH – in the meantime, peel and slice the carrots in a food processor. Add to a pan of boiling water with a lug of olive oil, a good pinch of salt & pepper and a few thyme tips. Cook for 15 minutes.
  7. CHICKEN PIE – Lightly dust a clean surface with flour and unroll the sheet of puff pastry. Use a small knife to lightly crisscross and score it. Tip the chicken into an ovenproof dish. Cover with the puff pastry, tucking it in at the edges. Quickly beat the egg, then brush it over the top of the pie. Put in the oven and cook for around 15 minutes.
  8. PEAS – slice 2 little gem lettuce and add to the mixing bowl with a knob of butter, 1 tbsp flour, and 300ml chicken stock. Tear in the mint leaves. Add 480g frozen peas, the juice of 1/2 lemon, season with salt & pepper. Cook for 10 minutes / 100C / Reverse speed low.
  9. BERRIES & CREAM – slice the strawberries if using. Put all the fruits into a large serving dish. Add a splash of elderflower cordial and squeeze over the juice of 1/2 lemon. Mix to coat all the fruits, then pick the mint leaves and tear over.
  10. SMASH – Drain the carrots and serve as is or smash up back in the pan.
  11. PEAS – Pour in a serving dish and wash & dry your TM bowl thoroughly.
  12. CHANTILLY CREAM – Insert the butterfly whisk. Add 150ml double cream. Mix for 1 minutes 30 seconds / speed 3 using the simmering basket instead of the measuring cup.
  13. Add 1 heaped tbsp icing sugar and 1 tbsp vanilla paste or extract. Mix for 1 minute / speed 4.

To serve – take the peas & carrots to the table, then get the pie out of the oven and tuck in!

Take the fruits to the table with the chantilly cream and the biscuits.

How easy was that!

To Freeze: you can freeze the pie, peas & carrots as well as the berries. Simply defrost in the fridge before reheating thoroughly

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.

pexels-photo-116738

* 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