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

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

Traditionally eaten for breakfast in North Africa, this spicy and colourful pepper, onions and tomato stew with eggs baked on top make a lovely and very healthy dinner or an impressive dinner party dish.

This is a very easy recipe but don’t be fooled, the flavours are amazing and very rich.

Before you start, note that ideally your peppers and tomatoes will need to be peeled. I personally use this tomato peeler.

Serve with a crusty bread or pitta bread to sponge off the sauce, couscous or even rice. I also sometimes serve it with merguez sausages.

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

Can be frozen

Gluten free


Serves 4

Active time: 7 minutes – Total time: 53 minutes – cost: £7.15

Ingredients:

  • 2 garlic cloves – £0.10
  • 1 onion – £0.10
  • 1 tbsp olive oil – £0.03
  • 2 red peppers – £1.00
  • 2 green peppers – £1.00
  • 2 yellow peppers – £1.00
  • 6 tomatoes – £1.08
  • 1 tsp caster sugar – £0.05
  • 2 tbsp tomato paste – £0.05
  • 1 tsp mild chilli powder – £0.05
  • 1 tsp cumin – £0.03
  • 1 tsp paprika – £0.03
  • 1 tsp ground coriander – £0.03
  • 1 pinch cayenne pepper (or more if you like it hot)
  • 100g feta cheese (optional) – £0.70
  • 4 eggs – £0.55
  • Some coriander to serve – £0.35

Let’s go…

  1. Add one onion, halved and 2 garlic cloves to the mixing bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
  2. Add 1 tbsp olive oil and cook for 3 minutes / 100C / speed 1.
  3. Ideally peel the peppers (this is the peeler I use), before slicing them. Add the slices to the bowl. Cook for 20 minutes / 100C / Reverse speed low.
  4. Preheat your oven to 170C.
  5. Ideally peel the tomatoes with a tomato peeler (this is the one I use), cut them in 4, scoops the seeds out and add the seedless tomatoes to the bowl with 1 heaped tsp caster sugar, 2 tbsp tomato puree, 1 tsp mild chilli powder, 1 tsp cumin, 1 tsp paprika, 1 tsp ground coriander and a pinch of cayenne pepper. Cook for 25 minutes / 100C / Reverse speed low.
  6. Pour the vegetables in an oven proof dish. Sprinkle with feta cheese. Crack in 4 eggs. Bake in the oven for 3 minutes.

Sprinkle with fresh coriander and serve with a crusty bread or pitta bread to sponge off the sauce, couscous or even rice. I also sometimes serve it with merguez sausages.

To Freeze: after step 5, let cool down and freeze. Once defrosted, proceed to step 6.

Delicious. Bon appetit x

Pumpkin and gruyere gratin – with or without a Thermomix

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Pumpkin and gruyere gratin – with or without a Thermomix

Autumn can only mean one thing – pumpkin, pumpkin and more pumpkin! So many are carved and transformed into spooky ghosts but this warming and nourishing gratin is the perfect dish for cold autumn evenings.

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


Active time: 10 minutes – Total time: 45 minutes

Serves 4

Ingredients:

  • 1 onion
  • 800g pumpkin, peeled and chopped in small squares
  • 20g olive oil
  • 50g creme fraiche
  • 1/2 tsp grated nutmeg (preferably fresh)
  • 100g grated gruyere cheese
  • Salt & pepper to taste

Let’s go…

  1. Preheat your oven to 210C.
  2. Add one onion to the mixing bowl. Mix for 5 seconds / speed 5. Scrape down the sides.
  3. Add 800g chopped pumpkin and 20g olive oil. Cook for 15 minutes / 100C / speed 1.
  4. Add 50g creme fraiche, 1/2 tsp grated nutmeg, 50g grated gruyere cheese and salt & pepper to taste. Cook for 3 minutes / 100C / speed 1.
  5. Transfer the pumpkin mix to an oven proof dish, top with the remaining 50g grated gruyere cheese.
  6. Cook for 20 minutes at 210C.

Serve immediately.

Delicious. Bon appetit x

Thermomix one pot creamy mushroom pasta

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Thermomix one pot creamy mushroom pasta

One pot pasta are a true revelation. When I discovered them a few years ago, I thought they were the best things ever but now with the help of Momo our Thermomix, they’re even better and quicker.

Let Thermomix chop the garlic and the onions, drop all the ingredients in the mixing bowl, and cook all together – even the pasta – and about 20 minutes later, you’ll end up with a deliciously satisfying pasta dish.

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


Serves 4

Active time: 7 minutes – Total time: 21 minutes – cost £4.25

Ingredients:

  • 1/2 bun flat parsley – £0.35
  • 2 garlic cloves – £0.10
  • 2 shallots – £0.20
  • 2 tbsp olive oil – £0.10
  • 200g closed cup mushrooms – £0.90
  • 350g penne pasta – £0.40
  • 1 tsp salt
  • 180g Philadelphia – £1.60
  • 50g grated parmesan – £0.70

Let’s go…

  1. Add the parsley leaves to the mixing bowl. Chop for 3 seconds / speed 8.
  2. Add 2 garlic cloves. Chop for 3 seconds / speed 8.
  3. Add 2 shallots. Chop for 5 seconds / speed 5. Scrape down the sides.
  4. Add 2 tbsp olive oil and cook for 5 minutes / 100C / low speed.
  5. In the meantime, wash and slice 250g mushrooms.
  6. Add 350g penne pasta, 800g water, 1 tsp salt and the mushrooms. Cook for pasta cooking instruction + 3 minutes so if you’re pasta require 12 minutes cooking then time 15 minutes / 100C / low speed – reverse speed.
  7. Add 180g Philadelphia, pepper, chopped parsley and mix gently.
  8. Serve immediately with grated parmesan.

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

Thermomix spicy pumpkin soup with cool chunky salsa

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Thermomix spicy pumpkin soup with cool chunky salsa

A pumpkin soup with a kick and a twist – perfect as a dinner party starter or just because it’s autumn.

It’s such an easy recipe and can be made in bulk and frozen. It’s also ideal for vegetarians.

Most pumpkin soup recipes are loaded with cream – not this one. It’s full of the good stuff!

What’s not to like?

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


Serves 4

Active time: 10 minutes – Total time: 27 minutes

Ingredients:

CHUNKY SALSA

  • 1 garlic clove
  • 1/2 bunch fresh coriander
  • 1/2 jalapeno pepper (optional), trimmed, halved and deseeded
  • 4 tomatoes
  • 2 red peppers, deseeded and halved
  • Salt & pepper

SPICY PUMPKIN SOUP

  • 1 onion, peeled and halved
  • 3cm fresh ginger, peeled
  • 2 garlic cloves, peeled
  • 1tbsp olive oil
  • 1tsp ground cumin
  • 1tsp paprika
  • 1tsp ground coriander
  • 1tsp ground nutmeg
  • 1tsp chilli flakes
  • 400g pumpkin, peeled and roughly cubed
  • 400g vegetable stock

 

Let’s go…

CHUNKY SALSA

  1. Put one garlic clove into the Thermomix bowl and mix for 3 seconds / Speed 7.
  2. Scrape down the sides of the bowl, add 1/2 bunch coriander and 1/2 jalapeno pepper into the bowl and chop for 4 seconds / Speed 5. Set aside in the simmering basket to remove any excess liquid.
  3. Put 4 tomatoes and 2 red peppers, halved, into the Thermomix bowl and chop for 5 seconds / Speed 5.
  4. Add the tomatoes, peppers, and salt to the basket and stir to combine with the other ingredients.
  5. Strain to get rid of any excess liquid.
  6. Put the finished salsa in the fridge to allow the flavours to develop.

SPICY PUMPKIN SOUP

  1. Add 1 onion, 3cm fresh ginger and 2 garlic cloves into the mixing bowl and chop for 10 seconds / speed 6.
  2. Add 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp paprika, 1 tsp ground coriander, 1 tsp ground nutmeg, 1 tsp chilli flakes. Saute for 3 minutes / Varoma / Speed 2.
  3. Add 400g pumpkin and chop for 10 seconds / speed 4.
  4. Add 400g vegetable stock. Cook for around 15 minutes / 100ºC / Speed 1.
  5. Puree by bringing speed up slowly to speed 9 for up to 30 seconds.

Serve immediately in individual bowls, topped up with the cool salsa.

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


 

You made it through the entire post? That means you’re one of my new favourite people!

I’d love you even more if you’d be kind enough to join the dozens of people who have already made this blog better for everyone by leaving a comment.

If you’ve enjoyed it, feel free to share / save / pin on your favourite platforms too. The links you need are right here, below this post.

Thank you and merci buckets. Mxx

Aubergine Parmigiana – a Gousto recipe in the Thermomix

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This Italian classic combines aubergines, tomatoes, parmezan and mozzarella. An ideal dish for entertaining.

It can take a whole afternoon to make from scratch but with a few shortcuts and a lot of help from your Thermomix, it will be on your table in just over an hour.

(Gousto are 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.


Aubergine Parmigiana – a Gousto recipe cooked in the Thermomix

Serves 4

Active time: 10 minutes – Total time: 75 minutes

Ingredients:

  • 2 aubergines
  • 80g parmesan cheese
  • 2 red onions
  • 3 garlic cloves
  • 2 tins chopped tomatoes
  • 4 tbsp tomato paste
  • 2 tsp sugar
  • 20g fresh basil, roughly chopped
  • 2 tsp dried oregano
  • 2 x 125g ball mozzarella

 

Let’s go…

  1. Preheat the oven to 200C.
  2. Slice the aubergines lengthways as thinly as you can (1/2 cm ideally)
  3. Salt both sides of the aubergine slices. Set aside on Varoma dish.
  4. Add 80g parmesan to the mixer bowl. Turn on for 10 seconds / speed 10. Set aside.
  5. Add 2 red onions, cut in half and 3 garlic cloves to the mixer bowl. Chop for 5 seconds / speed 5.
  6. Scrape down the sides.
  7. Add a gulp of olive oil and cook for 5 minutes / 100C / Speed 1 without measuring cup.
  8. Add 2 tins of chopped tomatoes, 4 tbsp tomato paste, 2 tsp sugar, 20g fresh basil roughly chopped, 2 tsp dried oregano and a pinch of salt & pepper.
  9. Add the Varoma dish with the aubergines and cook for 40 minutes / 100C / Speed 1.
  10. In the meantime, slice the mozzarella.
  11. In an ovenproof dish, layer aubergines, mozzarella, tomato sauce and parmesan. Repeat until you run out of ingredients.
  12. Cook in the oven for 30 minutes at 180C.

 

Delicious. Bon appetit x


 

You made it through the entire post? That means you’re one of my new favourite people!

I’d love you even more if you’d be kind enough to join the dozens of people who have already made this blog better for everyone by leaving a comment.

If you’ve enjoyed it, feel free to share / save / pin on your favourite platforms too. The links you need are right here, below this post.

Thank you and merci buckets. Mxx

Bacon and cheese scones in the Thermomix

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Here in the UK, when you attend a Thermomix demo, you get to make and taste delicious cheese scones, which we then enjoy with a pea and mint soup.

Since adding Momo the Thermomix to our family about a year ago, I have made the classic cheese scone recipe so many times I’ve lost count – tonight we added bacon to it and very nice it was too. So I thought I’d share…


Bacon & cheese scones in the Thermomix

Makes 8

Active time: 5 minutes – Total time: 30 minutes

Ingredients:

  • 200g lardons or bacon rashes diced
  • 450g self-raising flour
  • 120g butter diced into 1cm
  • 1 pinch salt
  • 120g cheddar cheese
  • 250g milk

Let’s go…

  1. Preheat your oven to 220C
  2. Add lardons to the Thermomix bowl. Turn on for 4 minutes / 100C / slow speed / reverse speed. When cooked drain in a colander and set aside.
  3. Add flour, butter and salt to the mixing bowl. Mix on Turbo / 1 second / 5 or 6 times. 
  4. Add cheese and chop again Turbo / 1 second / 3 times.
  5. Add milk. Mix for 5 seconds / speed 4.
  6. Add lardons. Knead for 30 seconds.
  7. Tip out onto a floured mat and gently bring the dough together.  Press out with hands to about 3cm thickness.
  8. Using the spatula, cut into 8 scones and place onto an oiled & floured tray.
  9. Cook in the oven for 18 minutes at 220C.

Best enjoyed warm with a bowl of soup or just as they are.

Delicious. Bon appetit x


 

You made it through the entire post? That means you’re one of my new favourite people!

I’d love you even more if you’d be kind enough to join the dozens of people who have already made this blog better for everyone by leaving a comment.

If you’ve enjoyed it, feel free to share / save / pin on your favourite platforms too. The links you need are right here, below this post.

Thank you and merci buckets. Mxx