The Galette des Rois – a very French tradition in the Thermomix

The Galette des Rois – a very French tradition in the Thermomix

Happy Epiphany!

When you thought the food fest was over, everyone was on a diet and on dry January, comes a very French national obsession with the Galette des Rois (King’s cake). It celebrates the arrival of the Three Wise Men in Bethlehem.

Since the 14th Century, this dessert has been served but only once a year and every single child in France is waiting with great anticipation for Epiphany (6th January).

If you’re passing through France right now, you will undoubtedly notice these delicious cakes everywhere, in your local boulangerie obviously but also in every supermarket up and down the country.

This scrumptious-looking cake is made of puff pastry, filled with frangipane – sweet almonds, butter, eggs, and sugar. It’s flaky, sweet and best served warm, straight out of the oven.

But the reason children love this cake so much is much more than because of its delicious taste, it is also brought by the excitement of finding out whether you will be the lucky one to discover the ‘Feve’ (charm), hidden inside the cake and therefore become the King or Queen for the day.


 

Serves 8

Active time: 10 minutes – Total time: 55 minutes

Ingredients:

  • 2 sheets of all butter puff pastry, ready rolled
  • 80g unsalted butter at room temperature
  • 80g caster sugar
  • 80g ground almonds
  • 2 eggs
  • 1 tsp rum
  • 1 tsp vanilla extract
  • A bit of milk

Let’s go…

  1. Preheat your oven to 180C
  2. Add 80g unsalted butter to the mixing bowl. Turn on for 1 minute / speed 4, to soften it. Scrape down the sides.
  3. Add the whisk, 80g caster sugar, 80g ground almond, 1 egg, 1 tsp rum, and 1/2 tsp vanilla extract. Mix for 3 minutes / speed 2 increasing progressively to speed 4.
  4. To assemble: using a plate as a guide, cut out a 20cm round from a pastry sheet and a slightly bigger one from the other sheet.
  5. Place the smaller circle on a baking tray lined with greaseproof paper.
  6. Spoon the almond mixture into the centre of the smaller circle and spread it evenly over the pastry, leaving a clear margin around the edge. Add the ‘feve’ (charm). In the olden days, they used to use a broad bean! Tip: the nearer the edge it is placed, the less likely you are to cut right through it when slicing the cake.
  7. Cover with the bigger circle and press the edges firmly together using your finger and thumb.
  8. Lightly beat the egg with a few drops of milk and brush the galette with the mixture. Using the back of a knife, design a spiral of curved sunshine rays starting from the centre of the galette and extending right to the edge. Or you can simply criss-cross the top of the galette with a knife.
  9. Bake for 45 minutes.
  10. Let cool for 10 minutes and serve while still warm.

The tradition wants that the youngest person – usually a child, but can be equally fun with adults only – present goes under the table and randomly allocates each slice of galette to the guests.

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

Easiest and nicest white (bechamel) sauce in the Thermomix

Easiest and nicest white (bechamel) sauce in the Thermomix

Every home cook needs a good bechamel sauce in their repertoire and should master the art (which is really not that difficult with a Thermomix) of creating a good, smooth white sauce.

This sauce is so versatile, it’s used in croque monsieur, lasagna, courgette gratins and is the backbone of macaroni & cheese and other pasta bakes. It is used for souffles, forms the basis for so many other sauces: cheese sauce, parsley sauce for fish and is the secret behind creamy casseroles.

Give it a go – you won’t regret it.

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


Active time: 2 minutes – Total time: 10 minutes

Serves 4

Ingredients:

  • 500ml milk
  • 40g salted butter
  • 60g plain flour
  • Salt & pepper to taste

Let’s go…

  1. Add 500g milk, 40g butter, 60g plain flour, salt & pepper to taste. Cook for 8 minutes / 90C / speed 4. 

 

For cheese sauce  – add 100g grated cheddar cheese, a spoonful of mustard and Worcestershire sauce to taste and mix for a further 30 seconds / speed 2

To store: Store in an airtight container in the refrigerator for up to 5 days. Reheat over very low heat.

Delicious. Bon appetit x

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!

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

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!

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


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

Thermomix magic vanilla custard cake

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Thermomix magic vanilla custard cake

Prepare to be wowed by this super-simple magic cake.

A single cake batter that comes out of the oven with three distinct layers, a crust layer at the bottom, a creamy custard in the middle, topped by a fluffy cake layer. And it only requires 7 ingredients!

Truly magic and delicious.

Once you’ve mastered this basic recipe, feel free to experiment by adding other flavours: fresh raspberries, chocolate, lemon, orange & cinnamon, blackberries, the possibilities are endless.

* 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


Serves 8

Active time: 20 minutes – Total time: 55 minutes + 2 hours resting time.

Ingredients:

  • 4 eggs at room temperature
  • 500g milk
  • 1 vanilla pod
  • 125g unsalted butter
  • 120g caster sugar
  • A few drops of vanilla essence
  • 115g plain flour

Let’s go…

  1. Preheat the oven to 170C and make sure your mixing bowl is thoroughly clean and dry.
  2. Add 4 egg whites and a pinch of salt to the mixing bowl. Add the butterfly whisk. Mix for 3 – 4 minutes / speed 4. (until still peaks are formed)
  3. Set aside and give your bowl a quick rinse.
  4. Add 500g milk and one vanilla pod, split in half, to the mixing bowl. Heat for 9 minutes / 70C / speed 2.
  5. Set aside in a jug.
  6. Give your bowl a quick wash.
  7. Add 125g butter and set for 3 minutes / 60C / speed 2.
  8. Add 4 egg yolks, 120g sugar. Mix for 20 seconds / speed 4.
  9. Set the bowl to be continually on speed 2. Add a few drops of vanilla essence and 115g plain flour, one spoonful at a time.
  10. Disregard the vanilla pod from the milk and gradually add the warm milk to the bowl.
  11. Stop the mixing process, take the lid off and very gently fold in the stiff egg whites.
  12. Grease a cake tin with butter. Pour in the mixture and slam the dish on a work surface three times so that the air bubbles come out.
  13. Bake for 35 minutes at 170C.
  14. Leave to cool and then rest in the fridge for 2 hours.

Delicious. Bon appetit x

Thermomix brioche steam baked in the Varoma

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Thermomix brioche steam baked in the Varoma

* 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

Serves 8

Active time: 10 minutes – Total time: 65 minutes

Ingredients:

  • 120g milk
  • 30g caster sugar
  • 20g butter at room temperature
  • 20g fresh yeast
  • 280g plain flour
  • 1/2 tsp salt
  • 1 egg & 1 egg yolk

Let’s go…

  1. Add 120g milk, 30g caster sugar, 20g butter and 20g fresh yeast to the mixing bowl. Mix for 3 minutes / 37C / Speed 2.
  2. Add 280g flour, one egg, and 1/2 tsp salt. Knead for 3 minutes / Kneading mode.
  3. Divide the dough into 8 equal balls.
  4. Grease the Varoma dish with butter. Let the dough balls rest in the Varoma for 1/2 hour.
  5. In the meantime, clean the mixing bowl.
  6. Preheat your oven to 180C
  7. Once the dough ball has risen, add 500ml water the mixing bowl and bake the brioche in the Varoma for 20 minutes / Varoma / speed 1.
  8. Brush the loaves with the egg yolk and bake in the oven for 10 minutes at 180C to add a bit of colour.

You can also add a square of chocolate inside each dough ball during step 3.

Delicious. Bon appetit x

Marble cake steam baked in the Thermomix Varoma (yes really!)

 

 

Marble cake steam baked in the Thermomix Varoma (yes really!)

Recipe updated on 24/01/18

Marble cake steam baked in the Thermomix Varoma (yes really!)

The French Thermomix Facebook groups went completely wild for this recipe this weekend and having tried it myself now, I have to say WOW, just WOW!

You have to try it to believe it!

In terms of which mould to use, it seems that pretty much anything goes. Just make sure it fits in your Varoma though.

* 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


Serves 8

Active time: 10 minutes – Total time: 45 minutes

Ingredients:

  • 4 eggs
  • 150g sugar
  • 225g butter, at room temperature
  • 50g milk
  • 225g self-raising flour
  • 2 heaped tbsp cocoa powder
  • a few drops of vanilla essence

Let’s go…

  1. Add all the ingredients in the mixing bowl, except the cocoa powder. Mix for 1 minutes / speed 5.
  2. Divide the batter in 2. Add 2 heaped tbsp cocoa powder to the batter remaining in the mixing bowl. Mix for 20 seconds / speed 3.
  3. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. Use a skewer to swirl the mixture around in the tin a few times to create a marbled effect.
  4. Place the tin in the Varoma (careful to leave enough openings for the steam to rise). Fill the mixing bowl with water. Bake 50 minutes / Varoma / Speed 1.

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