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

Mary Berry Vegetarian Lasagne in the Thermomix

Mary Berry Vegetarian Lasagne in the Thermomix

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Mary Berry Vegetarian Lasagne in the Thermomix

How about a hearty, vegetable lasagna this weekend?

Arghhh that means countless hours in the kitchen, half a dozen pans to wash up and a big mess everywhere, doesn’t it? Not with a little help of Momo the Thermomix.

15 minutes active time … and NO washing up apart from the Thermomix bowl (in the dishwasher) and the lasagna dish.

Like the rest of the nation, we love a bit of Mary Berry cakes – I mean how could you not?

But it is not very often I cook some of her other recipes – that is about to change, after making this vegetable lasagne.

As much as we love the traditional, beef lasagna, we are also trying to cut down on our meat intake at the moment so this recipe sounded right up our street!

Click here for the original Mary Berry, non-Thermomix, vegetarian lasagne recipe.


 

Active time: 15 minutes – Total time: 1h10

SERVES 6

Bechamel/cheese sauce

  • 750ml milk
  • 60g salted butter
  • 90g plain flour
  • Salt & pepper to taste
  • 200g cheddar cheese

Vegetable filling

  • 1 onions
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 500g button mushrooms
  • 2 courgettes, sliced
  • 2 tbsp plain flour
  • 1 bag fresh baby spinach
  • 400g chopped tomatoes
  • 1 tsp sugar

  • Salt & pepper to taste

  • 1 tbsp shredded fresh basil

  • salt and freshly ground black pepper

Other

  • About 8 sheets no-precooking-required dried lasagne

Let’s go…

  1. First, add 200g cheddar cheese, roughly chopped, to the mixing bowl. Mix for 5 seconds / speed 5. Set aside. No need to rinse the bowl.
  2. Then make a bechamel/cheese sauce. Add 750g milk, 60g butter, 90g plain flour, salt & pepper to taste to the mixing bowl. Cook for 8 minutes / 90C / speed 4. 
  3. Add the reserved cheese and mix for a further 30 seconds / speed 2. Set Aside.
  4. In the meantime, slice 2 courgettes, wash the button mushrooms, peel and halve one onion and peel 2 garlic cloves.
  5. Wash the bowl.
  6. Add one onion, halved and 2 garlic cloves to the mixing bowl. Chop for 5 seconds / speed 5.
  7. Add 2tbsp olive oil and cook for 3 minutes / 100C / Speed low.
  8. Add 500g button mushrooms, whole, 2 courgettes, sliced and 2tbsp plain flour. Cook for 5 minutes / 100C / Reverse speed low.
  9. Add the baby leaf spinach, 400g chopped tomatoes, 1 tsp sugar and salt & pepper to taste. Cook for 15 minutes / 100C / Reverse speed low without measuring cup.
  10. In the meantime, preheat the oven to 180C and grease a baking dish measuring about 25cm x 20cm and 5cm deep.
  11. Stir the shredded basil into the vegetable sauce.
  12. Spread a third of the sauce over the bottom of the dish. Spread a third of the bechamel/cheese sauce over the vegetables.
  13. Cover with a layer of lasagne sheets, not overlapping them. The dish will probably take 3 sheets, but you may have to break them to fit.
  14. Repeat the layers of vegetable sauce, cheese sauce, and lasagne sheets, then repeat the layers once more, finishing with the cheese sauce. Bake for about 30 minutes or until golden brown.

Delicious. Bon appetit x

Homemade Merguez sausage meat recipe in the Thermomix

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Homemade Merguez sausage meat recipe in the Thermomix

For those of you who follow this blog, or know us personally, you will know that DH reached the tender age of 50 recently.

And with this milestone, comes the inevitable mid-life crisis.

Luckily he hasn’t traded me for a younger model or purchased a bright red Ferrari.

Instead, he has now joined the ‘making from scratch’ brigade, foraging for food whenever he can.

Books such as ‘The Art of Fermentation‘, ‘River Cottage Curing & Smoking‘ now take pride of place on his bedside table and he is happily busy making lots of things from scratch  – from jam to real ale, via wine, sake, saurkraut, mozzarella, and cordial to name just a few.

This weekend he ventured into the world of homemade sausages, merguez sausages to be precise. We don’t have a sausage casing machine… yet. So off he went to a friend with his merguez sausage mix he had proudly made in the Thermomix.

Too few of us (including us, up until just now), realise just how little effort it takes to actually make our own sausages, controlling the quality, flavours and what actually goes in them. We are most certainly investing in a sausage casing machine soon.

In the meantime, these merguez sausages were so damn good, I had to change my blog schedule to share this recipe with you.

I made a couscous in the Thermomix to go with them – recipe to follow shortly.


Makes around 600g sausages

Active time: 1 minute

Ingredients:

  • 1 garlic clove
  • Peel of 1 lemon
  • 500g minced lamb (shoulder is perfect)
  • a good pinch smoked paprika
  • 1tsp ground cumin
  • 1tsp ground coriander
  • a pinch cayenne pepper
  • 2tsp harissa paste
  • 2tbsp breadcrumbs
  • 1 pinch black pepper
  • 8g sea salt

Let’s go…

  1. Add 1 garlic clove and the peel of 1 lemon to the mixing bowl. Chop for 5 seconds / speed 5. 
  2. Add all the other ingredients. Mix for 15 seconds, speed 6.
  3. That’s it – done and ready to get stuffing as per sausage stuffer instructions.

Delicious. Bon appetit x

 

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

Awesome sausage rolls – Thermomix recipe

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Aww sausage rolls, the perfect treat for any occasion from snacks to canapes with a drink – it’s not a party without a good sausage roll! – or make them a bit bigger and serve them for an easy dinner with a simple salad!

They are so versatile too, add your favourite herbs or dried fruit, and totally transform the flavours.

Once you’ve had a go and tasted a home-made sausage roll, you will never go back to a shop bought one again.

They can be cooked well in advance, frozen then defrosted and warmed through when needed.


 

Makes about 16

Active time: 10 minutes – Total time: 25 minutes

Ingredients:

  • olive oil
  • 1 red onion
  • 1 garlic clove
  • 1tbsp Dijon mustard
  • About 10 sage leaves
  • 15ml olive oil
  • 400g sausage meat
  • 2 pinches of nutmeg
  • 250 g ready-made puff pastry
  • 50g grated cheddar cheese (optional)
  • 1 free-range egg
  • Ground pepper

Let’s go…

  1. Add one red onion, halved, one garlic clove and 1 tbsp Dijon mustard to the mixing bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
  2. Add 400g sausage meat, 10 sage leaves, 2 pinches of nutmeg and salt & pepper to taste. Mix for 10 seconds / speed 5.
  3. Cut pastry sheets in half lengthways into 2 long rectangles.
  4. Divide the meat mixture between each pastry strip and spread out in the middle.
  5. Sprinkle with grated cheese (optional).
  6. Roll and cut each strip into mini sausage rolls.
  7. Space each sausage roll out on a baking tray. Brush with egg wash and top with ground pepper.
  8. Bake for 20 minutes or until golden brown

Delicious. Bon appetit x

Super (and I do mean super) nachos Thermomix recipe

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Super (and I do mean super) nachos Thermomix recipe

Cheese sauce on nachos? Yes really! I wasn’t convinced either but it certainly worked very well. (even better the second time when I didn’t pour it all over the chips and made them all mushy!!)

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


 

Active time: 10 minutes – Total time: 30 minutes

Serves 4 – COST: £6.32

Ingredients:

  • 1 bag tortilla chips – £0.60
  • 2 ripe tomatoes – £0.36
  • 1 red onion – £0.22
  • 1 handful coriander – £0.70
  • 1 chilli – £0.60
  • 1 onion – £0.17
  • 1 red pepper – £0.50
  • 1 yellow pepper – £0.50
  • 1 tsp ground cumin – £0.05
  • 1 can black beans, drained and rinsed – £0.55
  • 500ml milk – £0.50
  • 40g salted butter – £0.25
  • 60g plain flour – £0.03
  • Salt & pepper to taste
  • 100g grated cheddar – £0.57
  • 100g grated mozzarella – £0.72

Let’s go…

  1. Make the salsa – add 2 ripe tomatoes, 1 red onion, halved, a handful of coriander and 1/2 chilli to the mixing bowl. Mix for 3 seconds/speed 3. Set aside.
  2. Add an onion, halved, 1/2 chilli, 1 red pepper and 1 yellow pepper, both roughly chopped, to the mixing bowl. Mix for 3 seconds / speed 5. Scrape down the side
  3. Add a gulp of oil, 1 tsp ground cumin, and salt to taste. Cook for 3 minutes / 100C / Speed low.
  4. Add 1 can black beans, drained and rinsed. Cook for a further 2 minutes / 100C / Reverse speed low.
  5. In the meantime arrange the tortilla chips in an oven proof dish so that there is a big gap in the middle (or you’ll end up with soggy chips).
  6. Pour the pepper / black beans mixture into the gap.
  7. Give your Thermomix bowl a quick rinse.
  8. Make the cheese sauce. Add 250g milk, 20g butter, 30g plain flour, salt & pepper to taste to the mixing bowl. Cook for 8 minutes / 90C / speed 4. Add 100g grated cheese, mix for 30 seconds / speed 4. 
  9. Pour the cheese sauce in the well.
  10. Cover the whole dish with mozzarella cheese and bake in the oven for 15 minutes.
  11. Sprinkle the tomato salsa all over and serve immediately.

 

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

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

We’ve tried liquid pizza (yep, you’ve read that right!) – with or without a Thermomix

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Liquid pizza (yep, you’ve read that right!) – with or without a Thermomix

Sounds crazy? It’s actually is a very easy and fun way to make a pizza.

Simply make the batter, pour it into a baking tray, add the toppings you wish, cook in the oven and tah-dah.

See our verdict below the recipe.

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


Serves 4

Active time: 10 minutes – Total time: 40 minutes

Ingredients:

For the base:

  • 1 egg
  • 40g olive oil
  • 300g pizza flour
  • 300ml warm water
  • 15g fresh yeast
  • 1 packet of dried yeast
  • 1 tsp caster sugar
  • 1 tsp salt
  • Tomato sauce – this is the one I use

Toppings of your choice

  • Ham, cheese, olives, mushrooms, pepperonis, peppers, eggs, bacon, grated cheese etc

Let’s go…

  1. Preheat your oven to 180C and line a baking tray with greaseproof paper. The size of the baking tray will depend largely on how thick or thin you like your pizza.
  2. Mix all the base ingredients in the TM bowl for 30 seconds / speed 4.
  3. Pour in the baking tray.
  4. Sprinkle your tomato sauce and toppings of your choice.
  5. Bake for 35 minutes in the oven.

The results: despite 45 minutes in the oven, it never really cooked through which is a shame as the taste was good.

I think the fact that I made it but it went in the oven a good 45 minutes later, which gave the dough time to double in size, really didn’t help. I might try again with less dough and certainly no ‘resting’ time.