Easy Thermomix Dinner Party

Pork loin steak with creamy peppercorn sauce, roast potatoes and veggies. HelloFresh recipe in the Thermomix.

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Pork loin steak with creamy peppercorn sauce, roast potatoes and veggies. HelloFresh recipe in the Thermomix.

Click here for the original HelloFresh recipe.

Another HelloFresh hit we all really enjoyed. These guys are really really good at what they do, aren’t they?!

Their blurb says: “Pork loin steak is a really succulent cut of meat, making it the perfect thing to serve alongside a rich and creamy peppercorn sauce. Simple, comforting, and quick to make. Make this a go-to recipe.” We couldn’t agree more!

How ours was different:

  • Our pork was steamed in the Varoma dish which is actually a great way to keep it moist during cooking and make it healthier too. (and saves on washing up!!!).
  • We used a bit of cornflour to thicken the sauce.

 

If you’re not familiar with 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!


Pork loin steak with creamy peppercorn sauce, roast potatoes and veggies. HelloFresh recipe in the Thermomix.

Serves 4

Active time: 10 minutes – Total time: 40 minutes.

Ingredients:

  • 4 large red potatoes or 6 medium ones
  • 1 tbsp dried thyme
  • 1tsp peppercorn
  • 1 shallot
  • a drizzle of olive oil
  • 2 packs fresh green beans (or you can use frozen)
  • 1 broccoli floret
  • 4 pork loin steaks
  • 100g creme fraiche
  • 5g cornflour

Let’s go…

  1. Preheat your oven to 200C.
  2. Chop the potatoes into 2cm chunks and pop on a lined baking tray. Drizzle over some olive oil and a pinch of salt & pepper. Sprinkle with 1 tbsp dried thyme and mix everything together to ensure the potatoes get a good coating. Spread out evenly in a single layer. Roast in the oven for 30 minutes, turning them halfway through cooking.
  3. In the meantime, add 1 tsp peppercorns to the mixing bowl. Grind for 5 seconds / speed 7. Scrape down the sides.
  4. Add a shallot, peeled & halved to the mixing bowl. Chop for 3 seconds / speed 5.
  5. Add a drizzle of olive oil and cook for 3 minutes / 100C / Speed 1.
  6. In the meantime, place the pork at the bottom of the Varoma dish, sprinkle with salt & pepper and place the green beans & broccoli florets at the top of the Varoma.
  7. Add 200ml boiling water and 1 chicken stock pot to the mixing bowl. Insert Varoma into place and cook for 20 minutes / Varoma / Speed 1 (or until the pork is cooked).
  8. Remove the Varoma and keep warm. Add 100g creme fraiche and 5g cornflour to the mixing bowl. Cook for 3 minutes / 90C / Speed 3 without measuring cup.
  9. To serve: slice each pork steak into 2cm strips. Add any escaped juice to the sauce. Serve with the vegetables, potatoes and sauce.

 

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.

 

Croque Monsieur Thermomix recipe – the real one so that you can pretend you’re seating at a Parisian café reading Sartre

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

If you associate croque monsieur with a simple ham and cheese toastie, think again!

A proper croque monsieur, like the one you find in all good boulangeries in France, is made of baked ham and cheese and smothered in a velvety, smooth bechamel sauce.

It is so easy and comforting, makes for super quick dinner and is so damn delicious!

Once you’ve mastered this recipe, the next step is the croque madame – same recipe, just with a fried egg on top.

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


Active time: 5 minutes – Total time: 25 minutes – COST: £5.58

Serves 4

Ingredients:

  • 500ml milk – £0.32
  • 40g salted butter – £0.26
  • 60g plain flour – £0.03
  • Salt & pepper to taste
  • A pinch of nutmeg – £0.05
  • 150g grated gruyere cheese – £2.02
  • 8 slices white bread – £0.30
  • Dijon mustard – £0.10
  • 4 slices ham (not wafer thin) – £2.50

Let’s go…

  1. Preheat the oven to 180C.
  2. Add 500g milk, 40g butter, 60g plain flour, salt & pepper to taste to the Thermomix bowl. Cook for 8 minutes / 90C / speed 4. That’s your bechamel sauce.
  3. In the meantime, place 4 slices of bread on a baking sheet. Brush with Dijon mustard.
  4. Spread a good dollop of bechamel, top with a slice of ham, and some grated gruyere.
  5. Top with another piece of bread. Smother in bechamel sauce and sprinkle with more gruyere cheese.
  6. Cover the 4 croque monsieurs with foil and cook in the oven for 10 minutes, remove the foil and cook for a further 5 minutes until the topping is slightly brown.

Serve warm with a simple green salad.

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

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.