‘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

 

 

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 sausage cassoulet – Thermomix recipe

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Hearty sausage cassoulet – Thermomix recipe

Cassoulet is probably the best French ‘peasant’ dish you can ever come across.

There is no dish in South West France that is more iconic. Some serve it with duck, pork, sausages – there are so many versions, it’s impossible to try just one!

It’s a loose, almost soup-like stew of beans and meat – it’s perfect for cold winter family dinners and can be equally served to impress your guests at your next dinner party.

This Thermomix version might not be the original cassoulet from South West France but it’s more than good enough for my family and I on this frosty Tuesday evening! And it only took me 10 minutes to put together!

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


Serves 4

Active time: 10 minutes – Total time: 25 minutes – COST – £9.75

Ingredients:

  • 2 onions, halved – £0.34
  • 4 garlic cloves – £0.10
  • 1 small bunch flat leaf parsley – £0.70
  • 1 yellow pepper, sliced – £0.50
  • 1 stick celery, sliced – £0.10
  • 1 large carrot, sliced – £0.10
  • 30g tomato puree – £0.08
  • 1 punnet baby plum tomatoes, halved – £0.90
  • 2 tins cannellini beans, rinsed – £1.70
  • 100g lardons – £1.00
  • A few sprigs of fresh thyme – £0.10
  • 1 chicken stock pots – £0.30
  • 1 red chili, stabbed – £0.50
  • 8 Toulouse sausages – £3.33

Let’s go…

  1. Preheat your oven to 200C.
  2. Add 2 onions, 4 garlic cloves and 1 small bunch of fresh parsley to the mixing bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
  3. Add a good gulp of olive oil and 1 yellow pepper,  1 carrot, 1 stick celery, all sliced. Cook for 5 minutes / 100C / Reverse speed low.
  4. Add 30g tomato puree, 1 punnet baby plum tomatoes, halved, 2 tins of cannellini beans, rinsed, 100g lardons, a few sprigs of fresh thyme, 1 red chili, whole and stabbed, 1 chicken stock pot and 200ml water. Cook for 20 minutes / 100C / reverse speed low.
  5. In the meantime, cook the Toulouse sausages in the oven for 20 minutes.
  6. Season cassoulet with salt & pepper to your liking. Remove thyme sprigs and red chili before serving. Spoon into bowls and top with the sausages.

Delicious. Bon appetit x

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

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

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

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

5 minutes of your time is all this recipe will take.

A clafouti (pronounced kla-FOO-tee) is traditionally a rustic French dessert. It consists of fruits baked in a custard-like batter similar to pancake batter. It’s simply delicious and I will add a traditional clafouti recipe on here soon.

In the meantime, here’s a savoury version which a welcome change to quiches and tarts we very often eat. Served with a simple green salad, it makes a great meal for family or friends. Very easy and very elegant.

* 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 by buckwheat.


Active time: 5 minutes – Total time: 45 minutes – cost £3.24

Ingredients:

  • 20 fresh basil leaves – £0.70
  • 30 cherry tomatoes – £1.60
  • 150g milk – £0.06
  • 150g creme fraiche – £0.17
  • 3 eggs – £0.41
  • 60g self raising flour – £0.05
  • 50g grated parmesan – £0.25
  • Salt & pepper

Let’s go…

  1. Preheat your oven to 200C.
  2. Lightly grease a 20cm oven proof dish. Place 30 cherry tomatoes in the dish.
  3. Add 20 basil leaves to the mixing bowl. Mix for 5 seconds / speed 8. Scrape down the sides.
  4. Add 150g milk, 150g creme fraiche, 3 eggs, 60g self raising flour, 50g grated parmesan and salt & pepper to the bowl. Mix for 10 seconds / speed 5.
  5. Pour over the tomatoes.
  6. Bake for 30 to 40 minutes.

I sometimes add 100g goats cheese, mozzarella or feta cheese or some bacon lardons, a spoonful of mustard, a couple of spoons of pesto, a handful of black olives – the possibilities are endless.

Best served still warm.

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.

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* 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

Thermomix Tom Kha Gai soup

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Thermomix Tom Kha Gai soup

Full of wonderful flavours, you’ll feel instantly transported to Thailand with this classic chicken and coconut soup. Warming and incredibly comforting, this soup will only require 25 minutes of your time.

Double the recipe to have left over for the next day. Like most sauce dishes, they’re even better the following day.

Let the broth reduce even further and you’ll have a full chicken meal that just needs serving with rice.

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


Serves 4

Active time: 25 minutes – Total time: 55 minutes – cost: £7.19

Ingredients:

  • 1  garlic clove, peeled – £0.05
  • 1 shallot – £0.05
  • 4 cm fresh ginger, peeled and sliced – £0.30
  • 3 sticks of lemongrass – £1.40
  • 3 tbsp fish sauce – £0.10
  • 1 tin coconut milk – £1.45
  • 700g chicken stock – £0.15
  • 4 skinless, boneless chicken thighs, cut into strips – £1.50
  • 120g shiitake mushrooms – £1.35
  • 1 tsp Thai chilli paste – £0.14
  • 1 lime – £0.35
  • Half a bunch of coriander – £0.35

Let’s go…

  1. Place 1 garlic clove and 1 shallot into the bowl. Mix for 5 seconds, speed 5. Scrape down the sides.
  2. Add the sliced ginger, 3 sticks lemongrass, 3 tbsp fish sauce, 1 tin coconut milk and 700g chicken stock. Cook for 15 minutes / 100C / Reverse speed 1.
  3. In the meantime, slice the chicken and the mushrooms. Add them both to the bowl. Cook for 15 minutes / 100C / Reverse speed 1.
  4. In the meantime, zest the lime.
  5. Add the end of cooking time, add the juice of one lime and 1 tsp Thai chilli paste to the soup.
  6. Serve immediately sprinkled with fresh coriander and lime zest.

Delicious. Bon appetit x

Thermomix flan patissier aka custard tart a la French – simply deliiiicious!

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Thermomix flan patissier aka custard tart a la French – simply deliiiicious!

This Thermomix recipe for flan patissier (French custard tart) makes a tart that is simply exquisite, firm yet creamy, we just can’t get enough of it in our family.

After dozens of failed or second best attempts at flan patissier (sometime without a Thermomix), I am so glad I have found this recipe.

I am looking forward to hearing about how you get on with it. Feel free to leave a comment below.

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


Serves 8

Active time: 13 minutes – Total time: 1h10

Ingredients:

  • 150g plain flour
  • 75g unsalted butter
  • 1/2 tsp salt
  • 3 eggs
  • 150g caster sugar
  • 70g cornflour
  • 1 vanilla pod or 1/2 tsp good quality vanilla essence
  • 150g single cream
  • 600g full fat milk

Let’s go…

  1. Start with the shortcrust pastry. Add 75g butter, 1/2 tsp salt, 150g plain flour, 1 tbsp sugar and 50g water to the bowl. Mix for 30 seconds / Kneading setting, then mix for 10 seconds / speed 2 reverse speed.
  2. Set aside in the fridge.
  3. Wash and dry your bowl.
  4. Add 3 eggs, 150g caster sugar, 70g cornflour, the seeds of a vanilla pod (or 1/2 tsp good quality vanilla essence) and 150g single cream to the bowl. Mix for 15 seconds / speed 6.
  5. Add 600g full fat milk and turn on for 12 minutes / 90C / speed 4.
  6. Remove the lid and let the mixture cool down completely.
  7. Preheat your oven to 180C.
  8. Roll out the pastry into a round oven proof dish (c. 20 cm diameter)
  9. Cover the pastry with grease proof paper and baking beans. Bake for 15 minutes.
  10. Once done, remove the grease proof paper and baking beans. Mix the cream mixture in the Thermomix for 30 seconds / speed 7.
  11. Pour the cream mixture into the pastry case and bake for 30 minutes at 180C.
  12. Let cool down for at least 2 to 3 hours before tasting. Good luck with that part of the recipe!!

I sometimes add raisins, prunes or other dried fruits before pouring the mixture into the pastry. Tastes just as good and kids love the surprise effect!

Delicious. Bon appetit x

Thermomix spinach and goats cheese quiche

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Thermomix spinach and goats cheese quiche

There is no quicker midweek dinner quite like a Thermomix quiche. It honestly takes no time at all and tastes amazing. This particular one is one of my favourites. I usually serve it with a tomato and red onion salad.


Serves 4

Active time: 5 minutes – Total time: 30 minutes

Ingredients:

  • 300g fresh baby spinach
  • 30g salted butter
  • 20g parmesan
  • 200g creme fraiche
  • 150g soft goats cheese
  • 3 eggs
  • 1 shortcrust pastry – either shop bought or following the recipe in your Basic Cook Book
  • Salt & pepper

Let’s go…

  1. Preheat your oven to 180C.
  2. Add 300g fresh baby spinach to the mixing bowl with 30g butter.
  3. Cook for 5 minutes / 100C / speed 1. Drain the spinach as much as possible.
  4. In the meantime add 20g parmesan to the mixing bowl – mix 5 seconds / speed 7.
  5. Add 200g creme fraiche, 150g soft goats cheese, 3 eggs and salt & pepper – mix for 20 seconds / speed 4. 
  6. Line a pie dish with the pastry. Cover with the spinach and pour the mixture.
  7. Cook in the oven for 20 minutes at 180C.

Delicious. Bon appetit x


 

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