Ham and cheese buns – with or without a Thermomix

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Ham and cheese buns – with or without a Thermomix

Stuffed buns are perfect for lunch boxes (for adults and kids alike), to take on a picnic, to serve as an aperitif or to have for a simple dinner, served with a green salad.

I made these with ham & cheese. Alternatives can be brie & cranberry, goats cheese, pesto, olives, chorizo, bacon, mozzarella, feta & sun-dried tomatoes. Fill them generously with what’s in your fridge, you can’t really go wrong!

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

Can be frozen

For gluten-free, replace plain flour with buckwheat flour

For vegetarian – vary filling as above: brie & cranberry, goats cheese, pesto, feta and sundried tomatoes etc etc.


Active time: 20 minutes – Total time: 2h47

Makes 12 buns

Ingredients:

  • 200g milk
  • 70g salted butter
  • 1tbsp caster sugar
  • 15g fresh yeast
  • 400g plain flour
  • 6 slices ham, roughly chopped
  • 6 slices cheddar cheese, roughly chopped
  • 6 tsp mustard (we use Dijon mustard here but you can use whichever one you prefer)
  • 1 egg
  • 1/2 tsp garlic powder (optional)
  • 1/2 tsp onion powder (optional)
  • 1/2 tsp sesame seeds (optional)
  • Salt to taste

Let’s go…

  1. Add 200g milk, 70g butter, 1tsp sugar and 15g fresh yeast to the mixing bowl. Mix for 3 minutes / 37C / speed 2.
  2. Add 400g flour and 1tsp salt to the bowl. Knead for 4 minutes.
  3. Transfer to a bowl, cover with a damp cloth or cling film and leave to rest in a warm place for one hour.
  4. Flour your work surface and split the dough into 12.
  5. Roll out each piece into an oval / rough rectangle shape.
  6. Spread 1/2 tsp mustard, a generous portion of ham and cheddar cheese into each rectangle.
  7. Roll everything together into a log, and cut three slits into the top of each bun.
  8. Place the logs onto greaseproof paper, cover and allow to rise for another hour.
  9. Preheat the oven to 180C.
  10. Brush the buns with egg yolk.
  11. Sprinkle with sesame seeds, onion powder, garlic powder (optional)
  12. Bake for 25 minutes.

Delicious. Bon appetit x

The best chicken & bacon burger ever (as voted for by 2 adults, 3 teenagers and 2 four year olds!)

pexels-photo-254884

I wasn’t going to share this Gousto recipe as it didn’t require much help from our friend Momo the Thermomix. My entire family insisted I post it as it truly was the best chicken & bacon burger ever.

The Thermomix contribution was in making our very own ranch dressing.

(If you’re not familiar with Gousto, they’re 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.)

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


The best chicken & bacon burger ever (as voted for by 2 adults, 3 teenagers and 2 four-year-olds!) – a Gousto recipe adapted by us.

Serves 4

Active time: 30 minutes – Total time: 45 minutes

Ingredients:

  • 2 large chicken breasts
  • 2 tbsp smoked paprika
  • 1 tsp Cayenne pepper (optional)
  • 300g potatoes
  • 2 garlic cloves
  • 2 spring onions
  • 1 tbsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 100g natural yoghurt
  • 4 brioche rolls
  • 200g dry-cured streaky bacon
  • A few salad leaves
  • Sliced red onions

Let’s go…

  1. Preheat the oven to 200C.
  2. Slice your chicken breasts in half so that you end up with 2 flat pieces of chicken from each breast.
  3. Place paprika, cayenne pepper (optional), salt and pepper, together with the chicken in a ziplock bag or other freezer bag. Mix together, making sure the spices are evenly spread over the chicken and leave to marinate while you crack on with the rest.
  4. Cut the potatoes, skin on or off as you prefer, into chips.
  5. Put the chips on a large baking tray with a drizzle of vegetable oil and a big pinch of salt. Mix everything up.
  6. Cook in the oven for 30 minutes until the chips are golden.
  7. In the meantime put the peeled garlic cloves and spring onions into the Thermomix bowl. Chop for 7 seconds / speed 5
  8. Scrape down the sides
  9. Add the natural yoghurt, Dijon mustard, white wine vinegar, a big pinch of salt & pepper and a gulp of vegetable oil. Turn on for 10 seconds / speed 3. Set aside – that is your very own ranch sauce.
  10. Heat a drizzle of vegetable oil in a frying pan (preferably non-stick). Once hot, cook the streaky bacon for 3 minutes on each side. Once crisp, transfer the bacon onto kitchen paper to sponge off the excess oil. Keep the pan on the hob.
  11. Add the chicken to the pan and cook for 4 minutes on each side until the chicken is cooked through.
  12. In the meantime, cut the brioche rolls in half, put them in the oven, face up for 5 minutes (until they are toasted).

To serve:

Spread a good dollop of ranch sauce on the brioche buns, pile up the chicken, crispy bacon and a few salad leaves.

We like ours with added sliced red onions.

Serve with chips.

Delicious. Bon appetit x


 

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