Sweet potato, curry and coriander soup – Thermomix recipe

Sweet potato, curry, and coriander soup – Thermomix recipe

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Another week, another soup… well it is still very much winter here in the UK, and a bowl full of this sweet potato, curry, and coriander soup will warm you right up.

This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch.


Serves 6

Active time: 5 minutes – Total time: 25 minutes

Ingredients:

  • 1 onion, peeled and halved
  • 2cm fresh ginger
  • 4 garlic cloves
  • 1kg sweet potatoes, peeled
  • 1tbsp olive oil
  • 2 tsp curry powder (as hot as you like it)
  • 1 litre chicken stock
  • 40cl coconut milk
  • 1 handful of fresh coriander

 

Let’s go…

  1. Add 1 onion, 4 garlic cloves, 2cm fresh ginger, and 1kg sweet potatoes, quartered into the mixing bowl and chop for 5 seconds / speed 6. Scrape down the sides. Repeat.
  2. Add 1 tbsp olive oil, 2 tsp curry powder, and salt & pepper to taste. Saute for 5 minutes / 100C / Speed 1.
  3. Add 40cl coconut milk and 1 litre chicken stock to the mixing bowl. Cook for 15 minutes / 100ºC / Speed 1.
  4. Blend 1 minute / speed 5 to 10, increasing speed gradually.

Top with fresh coriander.

Delicious. Bon appetit x

3 ingredients Oatmeal breakfast ‘balls’ in the Thermomix

3 ingredients Oatmeal breakfast ‘balls’ in the Thermomix.

These little balls are:

  1. Nut-free
  2. Gluten-free
  3. Egg-free
  4. Dairy free – if you replace the chocolate chips with raisins
  5. Full of healthy stuff
  6. Delicious
  7. No added sugar
  8. No butter
  9. No flour
  10. Incredibly practical for busy mornings
  11. And did I say, very morish?!

Can these be any more perfect?

Recipe found on Facebook and adapted to the Thermomix

It said:

“Cookies for Breakfast? YES!!! These EASY 3-ingredient breakfast cookies taste like banana bread and oatmeal cookies in one. They are warm and gooey, and taste best if eaten right out of the oven! Try them with any combination like raisins, walnuts, etc.”

So we did!

Makes about 16

Active time: 2 minutes – Total time: 17 minutes

The original recipe asks for

  • 2 ripe bananas
  • 90g uncooked quick oat*
  • 40g chocolate chips

* for gluten-free, watch out which oats you use as manufacturing methods can mean contact with wheat

This is how I made them just now and the kids can have them for after school snacks (if there’s any left!!).

If I was to make them for breakfast, I would replace the chocolate chips with raisins or any other chopped dried fruits or nuts (or both really!!), maybe add a bit of golden syrup too.

Let’s go…

  1. Preheat oven to 200C
  2. Add all the ingredients to the mixing bowl. Mix for 5 seconds / speed 5. Scrape down the sides.
  3. Form about 16 balls either using your hands or 2 spoons. Place on a baking tray.
  4. Bake for 15 minutes.

Delicious. Bon appetit x

 

Creamy fish curry with rice and coconut – Thermomix adaptation of a Hello Fresh recipe

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Creamy fish curry with rice and coconut – Thermomix adaptation of a Hello Fresh recipe

With small kids to feed, we don’t like anything too hot in this house. What happens usually is that I cook everything mild and DH adds his own chilli flakes.

With this HelloFresh recipe, this is exactly what happened. When they say that this curry doesn’t bite as its north Indian spice is tempered by a creamy sauce with the added sweetness of coconut, they are absolutely right. There was nothing to be afraid of!

And DH was happy with his added chilli flakes too!

It is simply delicious and one I will do again and again.

* 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: £8.72

Ingredients:

  • 1 onion – £0.17
  • 1 garlic clove – £0.05
  • 1 red pepper, sliced – £0.50
  • 1 small bunch coriander – £0.70
  • 500g fish mix – salmon, prawns, white fish – skinless and boneless but kept whole – £5.00
  • 25g desiccated coconut – £0.60
  • 4 cardamon pods – £0.05
  • 300g Basmati rice – £0.45
  • 2 tsp North Indian curry powder (1 pinch of each: fenugreek, black peppercorns, ginger, turmeric, cardamom, cumin, cloves, coriander, cinnamon, red chilli, cayenne) – £0.10
  • 1 tin plum tomatoes – £0.50
  • 1 vegetable stock pot – £0.31
  • 100g creme fraiche – £0.29

Let’s go…

  1. Add one onion, halved, one garlic clove and a small bunch of coriander to the mixing bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
  2. Add a good gulp of oil and cook for 5 minutes / 100C / Speed low
  3. In the meantime, boil some water in a large saucepan. Add a large pinch of salt and 4 cardamom pods. Bring to the boil and add 300g rice. Cook as per packet instruction.
  4. Add the sliced red pepper and curry powder to the mixing bowl. Cook for 5 minutes / 100C / Reverse speed low.
  5. Add one tin plum tomatoes, 100ml water, one vegetable stock pot, 100g creme fraiche and 500g fish mix, keeping the pieces whole. Cook for 10 minutes / 100C / Reverse speed low.
  6. Add 25g desiccated coconut and cook for a further 5 minutes / 100C / Reverse speed low.
  7. Drain the rice, remove the cardamom pods.
  8. Serve the rice in a bowl with a good spoonful of fish curry on top. Sprinkle with coriander leaves for anyone that wants it!

Delicious. Bon appetit x

Two salmon pate – Christmas Thermomix recipe

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Two salmon pate – Christmas Thermomix recipe

Whip up this creamy, delicious salmon pate in no time, great served as a dip or as a starter with blinis or toasted sourdough.

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


 

Serves 8 to 10 as a starter, more as a dip

Active time: 5 minutes – Total time: 20 minutes

Ingredients:

  • 750g fresh salmon
  • 125g smoked salmon
  • 1/2 lemon juice
  • Zest of one lemon
  • 2 egg yolk
  • 100g Greek-style yoghurt
  • 50g salted butter, at room temperature
  • A few sprigs of chive
  • Salt & pepper to taste

Let’s go…

  1. Place zest of one lemon in the mixing bowl, chop for 3 seconds / speed 7. Transfer to a bowl and set aside.
  2. Place the fresh salmon into the Varoma dish, making sure you leave gaps for the steam to circulate. Fill the mixing bowl with 700g water. Place Varoma dish into position and cook for 18 minutes / Varoma / Speed 1.
  3. Empty the water from the bowl. Remove the skin from the salmon. Flake it with a fork.
  4. Add 125g smoked salmon, 50g butter, 2 tbsp olive oil, 1/2 lemon juice, 2 egg yolks, 100g Greek-style yoghurt, the lemon zest and salt & pepper to taste to the mixing bowl. Mix for 20 seconds / speed 3. Scrape down the sides.
  5. Add the fresh salmon. Mix for 20 seconds / Reverse speed 1.
  6. Taste to check the seasoning as smoked salmon can vary greatly in its saltiness. Add more salt, pepper or lemon juice if needed. If you do, mix again for 20 seconds / reverse speed 1.
  7. Transfer to a serving bowl and refrigerate until needed.
  8. Serve sprinkled with chopped chive.

This pate is so easy to make yet I can promise you it impresses every single time.

Delicious. Bon appetit x

Fish tagine – with or without a Thermomix

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Fish tagine – with or without a Thermomix

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

Serves 4

Active time: 5 minutes – Total time: 25 minutes – COST: £4.70

Ingredients:

  • 2  garlic clove, peeled – £0.10
  • 10 black olives, stoned – £0.10
  • 2tsp harissa paste – £0.20
  • 2tsp ground cumin – £0.05
  • 2tsp paprika – £0.05
  • 700g passata – £0.80
  • 1 preserved lemon – £0.50
  • 4 white fish fillets, skinless – £2.20
  • Fresh coriander – £0.70

Let’s go…

  1. Cover the fish fillets with a mix of cumin and paprika. Season with salt and pepper. Place in the simmering basket.
  2. Add 2 garlic clove to the TM bowl. Mix for 5 seconds / speed 5. Scrape down the sides.
  3. Add 10 black olives, 2 tsp harissa paste, 700g passata and 1 preserved lemon to the TM bowl. Insert simmering basket with fish in. Cook for 20 minutes / 100C / speed 3 Reverse speed.
  4. Pour the sauce over the fish, sprinkle with fresh coriander and serve with couscous and a simple carrot salad.

 

Delicious. Bon appetit x

Beef meatballs curry – with or without a Thermomix – gluten free

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Beef meatballs curry – with or without a Thermomix – gluten free

An easy, delicious and healthy recipe that’s a bit different from your usual curry!

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


Active time: 7 minutes – Total time: 37 minutes – COST £8.17

Serves 4

Ingredients:

  • 250g cooked puy lentils (I use a ready-to-eat pack but you can cook your own) – £2.00
  • 1 tbsp garam masala – £0.05
  • 400g minced beef – £3.00
  • 1 onion – £0.17
  • 3 spring onions – £0.10
  • 1 tin chopped tomatoes – £0.40
  • 2cm fresh ginger – £0.10
  • 1 red chilli – £0.60
  • 1 bunch coriander – £0.70
  • 1tsp turmeric – £0.05
  • 2tbsp curry paste – £0.20
  • 1/2 tin coconut milk – £0.70
  • 1tsp runny honey – £0.10

Let’s go…

  1. Put 250g cooked lentils, 1 tbsp garam masala, 400g minced beef in the TM bowl. Mix for 15 seconds, speed 6.
  2. Divide the mixture and form 16 meatball shapes. Place in oiled Varoma.
  3. Rinse your bowl.
  4. Place 1 onion, halved, 3 spring onions, 1/2 red chilli, the coriander stalk and 2 cm fresh ginger to the TM bowl. Mix for 5 seconds / speed 5. Scrape down the sides.
  5. Add 1 tin chopped tomatoes, 1tsp turmeric, 2tbsp curry paste, 1/2 tin coconut milk, 1tsp runny honey, and salt & pepper to taste. Mix for 10 seconds / speed 2.
  6. Place Varoma with kofta fingers on top of the bowl. Cook everything for 30 minutes / Varoma / Speed 3.

To serve: finely chop the remaining chilli and the coriander leaves. Sprinkle them over the curry.

Serve with rice and poppodoms

Delicious. Bon appetit x