Apple clafouti (kla-FOO-tee) – with or without a Thermomix

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

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 brings back so many fond memories of summers at my grandparent’s house!

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For gluten free, replace plain flour by your favourite gluten-free option.


Active time: 10 minutes – Total time: 45 minutes

Serves 4

Ingredients:

  • 4 big apples (or 6 medium ones) – mixed variety only adds to the taste!
  • 50g plain butter
  • 4 eggs
  • 125g caster sugar
  • A few drops of vanilla essence
  • 80g plain flour
  • 300g full fat milk
  • A pinch of salt

Let’s go…

  1. Preheat your oven to 200C.
  2. Lightly grease a 20cm oven proof dish. Peel and slice 4 apples. Place them in the greased dish.
  3. Add 50g plain butter to the TM bowl. Melt for 3 minutes / 60C / Speed 2.
  4. Add 80g plain flour, 125g caster sugar, 4 eggs and 300ml full fat milk. Mix for 1 minutes / speed 3. 
  5. Pour the batter over the apples.
  6. Bake in the oven for 30 to 40 minutes.

Best served still warm with a creme anglaise (or a good old custard will be just as good!)

Delicious. Bon appetit x

Salmon blanquette (a very French stew prepared in a veloute sauce) – with or without a Thermomix

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Salmon blanquette (a very French stew prepared in a veloute sauce) – with or without a Thermomix

A blanquette is a ragout of meat usual (clearly not in this case), prepared in a veloute sauce. My absolute favourite recipe that my mum makes is blanquette of veal.

However, veal is not very common or popular here in the UK and a bit of fish is good for you. So we’ve tried this salmon version of blanquette and loved it!

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Serves 4

Active time: 7 minutes – Total time: 30 minutes.

Ingredients:

  • 4 salmon fillets
  • 4 carrots
  • 1 onion
  • 200g small button mushrooms
  • 1 tbsp olive oil
  • 100ml white wine
  • 2 heaped tbsp flour
  • A couple of sprigs of fresh tarragon
  • 3 heaped tbsp creme fraiche
  • Salt & pepper

Let’s go…

  1. Peel and halve one onion, peel and roughly chop 4 carrots. Add all to the TM bowl. Chop for 5 seconds / speed 5. 
  2. Add the whisk, one tbsp olive oil and 200g small button mushrooms. Cook for 10 minutes / 90C / Reverse speed low.
  3. In the meantime, remove the skin from the salmon and cut the fillets in 2.
  4. Add 100 ml white wine, 2 heaped tbsp flour, the tarragon leaves, salt and pepper and the salmon to the TM bowl. Cook for 10 minutes / 90C / Reverse speed low.
  5. Add 3 heaped tbsp creme fraiche. Cook for a further 3 minutes / 90C / reverse speed low.

Serve with rice, baked potatoes, or steamed vegetables.

Delicious. Bon appetit x

Smoked salmon pizza

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Want to give your pizza a twist? This recipe is full of good stuff and is simply delicious.

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Smoked salmon pizza

Serves 4

Active time: 10 minutes – Total time: 30 minutes – COST: £8.45

Ingredients:

  • 1 packet dried yeast – £0.11
  • 50g water
  • 50g milk – £0.22
  • 180g pizza / bread flour – £0.13
  • 1 tbsp olive oil – £0.02
  • 1/2 tsp salt
  • 1 garlic clove – £0.05
  • 200g leeks, chopped – £0.4
  • 20g chive – £0.7
  • 1 tsp oregano – £0.05
  • 150g creme fraiche – £0.44
  • the juice of half a lemon – £0.17
  • 50g tomato puree – £0.14
  • 1 tbsp olive oil – £0.02
  • 240g smoked salmon trimmings – £6.00

Let’s go…

  1. Preheat oven to 180C
  2. Prepare the dough: add the packet of yeast, 50g water and 10g milk to the mixing bowl. Mix for 2 minutes / 37C / Speed 2.
  3. Add 180g flour, 1 tbsp olive oil, 40g milk and 1/2 tsp salt. Knead for 2 minutes / knead mode.
  4. Pour the dough into a bowl and leave to rest. Clean your TM bowl.
  5. Add 200g leeks, 1 garlic clove and 20g chive to the bowl. Chop for 5 seconds / speed 5.
  6. Add 150g creme fraiche, the juice of 1/2 lemon and 1/2 tsp salt. Cook for 8 minutes / 90C / Reverse speed low without the measuring cup.
  7. In the meantime, roll out the dough in a circle. Spread 50g tomato puree all over as well as a drizzle of olive oil.
  8. When the leeks are ready, spread them over the pizza dough. Top with 200g smoked salmon.
  9. Cook in the oven for 20 minutes.

Alternatively, cook the pizza first and then add the smoked salmon (as well as avocado slices). It’s equally as delicious!

 

Delicious. Bon appetit x

Colourful Mediterranean couscous – with or without a Thermomix

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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!

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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

Creamy turkey masala with veggie-packed rice– A Hellofresh recipe in the Thermomix

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Creamy turkey masala with veggie-packed rice– A Hellofresh recipe in the Thermomix

Hellofresh has used turkey in this recipe – I am not a big fan of turkey and I think chicken would have made the dish even nicer.

I have also changed the recipe in the way that most of the vegetables are now ‘hidden’ in the meat sauce rather than ‘visible’ in the rice!

The original recipe uses green beans. We like broccoli here!

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!

If you’ve not subscribed to HelloFresh, the list of ingredients you need is below.

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Creamy turkey masala with veggie-packed rice– A Hellofresh recipe in the Thermomix

Serves 4

Active time: 10 minutes – Total time: 30 minutes. COST: £9.20

Ingredients:

  • 2 onions – £0.34
  • 2 cm fresh ginger – £0.10
  • 4 garlic cloves – £0.10
  • 300g broccoli – £0.70
  • 2 carrots, peeled – £0.21
  • 1 large bunch coriander – £0.70
  • 4 turkey steaks, cubed – £3.50
  • 2 chicken stock pots – £1.25
  • 300g basmati rice – £0.60
  • 1 tbsp Garam Masala – £0.10
  • 4 tsp mustard seeds – £0.10
  • 500g tomato passata – £0.55
  • 300ml double cream – £0.95

Let’s go…

  1. Put a large pan of water to boil.
  2. Put 2 onions, halved, 2 cm ginger and 4 garlic cloves into the mixing bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
  3. Add 2 carrots, roughly chopped. Chop for 5 seconds / speed 5. Scrape down the sides.
  4. Add a drizzle of olive oil and saute for 3 minutes / 100C / Speed 1.
  5. Chop the broccoli. Place them in the Varoma.
  6. In the meantime, chop the turkey steaks into roughly 2 cm chunks.
  7. Add the turkey to the mixing bowl together with a pinch of salt & pepper, 1 tbsp garam masala, 2 tsp mustard seeds. Cook for 5 minutes / 100C / Reverse speed low.
  8. Add 500g tomato passata and 1 chicken stock pot. Place the Varoma dish with the broccoli and cook for 15 minutes / 100C / Reverse speed low.
  9. In the meantime, cook the rice.
  10. When the meat is cooked, add 300ml double cream. Cook for a further 2 minutes / 100C / Reverse speed low. 

To serve:

Serve the rice, broccoli, and curry together. Sprinkle over with coriander.

Delicious. Bon appetit x

Jam muffins – with or without a Thermomix

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Jam Muffins

Moist muffins with a lovely jam centre, my family and I absolutely adore these little mouthfuls of yumminess.

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


Active time: 10 minutes – Total time: 25 minutes

Ingredients:

  • 150 ml milk
  • 2 eggs
  • 100 g sunflower oil
  • 180 g self-raising flour
  • 100 g sugar
  • a few drops of vanilla extract
  • Strawberry jam (or any other jam of your choice)

Let’s go…

  1. Preheat your oven to 180C
  2. Add 2 eggs, 100g caster sugar and a few drops of vanilla extract to the mixing bowl. Mix for 20 seconds / speed 3.
  3. Add 150ml milk, 100g sunflower oil, 180g self-raising flour. Mix for 1 minutes / speed 4.
  4. Half fill individual muffin cases. Add a spoonful of jam. And add more batter to 3/4 full. Bake for 15 to 20 minutes.

Making them for a present? Check these gorgeous lace wrappers out.

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Delicious. Bon appetit x

Chicken in a creamy chorizo sauce – Thermomix recipe

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Chicken in a creamy chorizo sauce

This chicken recipe is quick, simple & delicious. Juicy chicken (use the best quality you can buy) and spicy chorizo blend beautifully.

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

To freeze – Do not add the cream during step 7. Let the dish cool completely before freezing. Defrost thoroughly and add cream when heating up.

Gluten free 


Active time: 10 minutes – Total time: 45 minutes – COST: £7.70

Serves 4

Ingredients:

  • 500g chicken thighs – £3.00
  • A generous pinch of paprika – £0.05
  • 1 shallots – £0.10
  • 1 garlic cloves – £0.05
  • 40g dry white wine – £2.00
  • 75g milk – £0.33
  • 50g spicy chorizo – £0.55
  • 50g mild chorizo – £0.55
  • 50g red pepper – £0.50
  • 1 tbsp tomato puree – £0.10
  • 1 chicken stock cube – £0.19
  • 100g water
  • 80g creme fraiche – £0.23
  • 2 tbsp corn flour – £0.05
  • Salt & pepper to taste

Let’s go…

  1. Slice the chicken breasts into thin strips. Sprinkle with a generous pinch of paprika. Set aside in the simmering basket.
  2. Add 2 shallots and 2 garlic cloves to the mixing bowl. Mix for 5 seconds / speed 5. Scrape down the sides.
  3. Add 1 chicken stock cube, 80g dry white wine, 130g milk, 100g spicy chorizo, 50g mild chorizo, 50g red pepper and 2 tbsp tomato puree. Mix for 30 seconds / speed 8. Scrape down the sides.
  4. Add 200g water. Insert the simmering basket with the chicken in it. Cook for 20 minutes / 100C / speed 3.
  5. Mix the chicken in the simmering basket so that the cooked one is at the top and vice versus. Cook for a further 20 minutes / 100C / speed 4.
  6. Set the chicken aside in a serving dish.
  7. Add 2 tbsp corn flour, 80g creme fraiche and salt & pepper to taste. Cook for 3 minutes / 90C / speed 4.
  8. Pour the sauce over the meat.

Serve immediately with rice.

Delicious. Bon appetit x

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

Cheesy mashed potato pancakes – with or without a Thermomix

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Cheesy mashed potato pancakes – with or without a Thermomix

Now I am not going to lie – we very rarely make this recipe here.

Not that it’s hard or lengthy to make – it’s actually pretty simple – but it requires LEFT OVER mashed potato and anyone who owns a Thermomix will know that the basic mashed potato recipe is so delicious and full proof, that leftovers very rarely exist.

You can obviously use fresh mash – but it’ll need to be chilled for this particular recipe. So be warned and allow extra time!

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

To freeze – freeze after step 3, defrost thoroughly before proceeding to step 4

Gluten-free – replace plain flour with gluten-free option.


Serves 12

Active time: 5 minutes – Total time: 10 minutes

Ingredients:

  • 2 spring onions – top and bottom trimmed
  • 600g cooled mashed potato
  • 125g grated cheddar cheese
  • 1 egg
  • 100g plain flour
  • Vegetable oil for frying
  • Creme fraiche for serving

Let’s go…

  1. Place roughly chopped spring onions into mixing bowl and chop 5 seconds / speed 5. Scrape down the sides.
  2. Add 600g mashed potato, 125g cheddar cheese, 1 egg and 3 tbsp plain flour. Mix for 10 seconds / speed 4.
  3. Using your hands, divide the mixture into 12. Flatten each portion into a pancake about 1cm thick.
  4. Cover both sides of each pancake with the remaining flour.
  5. Heat up vegetable oil in a frying pan.
  6. Fry the pancakes until they’re golden brown on both sides, approximately 3 to 4 minutes.

During step 2, you can ‘load’ the pancakes with all sorts of ingredients:

  • fried onions & bacon bit
  • ham, pepperoni, chicken
  • peppers of any colour, sundried tomatoes, sweetcorn
  • herbs such as fresh basil, oregano
  • pretty much any cheese: mozzarella, halloumi, feta, gruyere

Serve with a dollop of creme fraiche and some more chopped spring onions.

 

Delicious. Bon appetit x

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