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

Mookies (muffin cookies) with or without a Thermomix


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Mookies (muffin cookies) with or without a Thermomix

What do you get when you cross a muffin and a cookie? A mookie!

Crisp on the outside, slightly chewy in the middle and all round scrumptious. Perfect for breakfast, afternoon snack or to impress your friends on a picnic.

I used a muffin tray very similar to these ones (and they currently have 41% off!)

Muffin tray

Can be frozen

For gluten free option, use appropriate flour 


Makes 12

Active time: 5 minutes – Total time: 20 minutes

Ingredients:

  • 125g unsalted butter
  • 125g soft brown sugar
  • 50g caster sugar
  • 1 egg
  • 180g self raising flour
  • 1 tbsp corn flour
  • 120g chocolate chips
  • A pinch of salt

Let’s go…

  1. Preheat oven to 180C.
  2. Add 125g butter, 125g soft brown sugar and 50g caster sugar to the mixing bowl. Mix for 1 minute / speed 3.
  3. Add one egg. Mix for 10 seconds / speed 3.
  4. Add a pinch of salt, 1 tbsp corn flour, 180g self raising flour. Mix for 20 seconds / speed 4.
  5. Add 120g chocolate chips. Mix for 10 seconds / Speed 2.
  6. Grease your muffin tray with butter.
  7. Split the dough in muffin tray / moulds.
  8. Bake for 15 minutes in the oven.

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

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

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

Mint & feta lamb meatballs – with or without a Thermomix

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Mint & feta lamb meatballs – with or without a Thermomix

A Greek-inspired recipe for you today: lamb, feta and mint meatballs – a mouthful of flavour in every bite.

Juicy and very tasty, the mint, garlic, and parsley complete perfectly the lamb.

I serve them with pitta bread, houmous, fresh mint, sliced tomatoes, greek yogurt, crumbled feta, and tzatziki. But they’d be equally as good served with rice, pasta or a salad.

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

Can be frozen

For gluten-free, replace breadcrumbs by an egg.


Serves 4

Active time: 5 minutes – Total time: 35 minutes – cost: £7.08 (add about £4 for all the trimmings)

Ingredients:

  • 2  garlic clove, peeled – £0.10
  • 50g fresh parsley – £0.50
  • 1 red onion – £0.22
  • 500g minced lamb – £4.25
  • 3 tbsp mint sauce – £0.10
  • 200g feta cheese – £1.35
  • 100g breadcrumbs – £0.50
  • Salt & pepper

Let’s go…

  1. Place 2 garlic cloves and 40g fresh parsley leaves in the bowl. Mix for 5 seconds, speed 5. Scrape down the sides.
  2. Add 1 red onion. Mix for 5 seconds, speed 5. Scrape down the sides.
  3. Add 500g minced lamb, 200g feta cheese, 3 tbsp mint sauce, 100g breadcrumbs and salt & pepper to taste. Mix 15 seconds / speed 6.
  4. Form meatballs with your hands and place in oiled Varoma.
  5. Pour 1 litre water into mixing bowl. Cook for 30 minutes / Varoma / Speed 3.

Serve with pitta bread, houmous, fresh mint, sliced tomatoes, greek yogurt and tzatziki.

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

Jamie vs Momo – Pregnant Jool’s pasta, crunchy salad & little frangipane tarts

In this new series of complete 3 course meals, we’re taking on Jamie Oliver’s 30 minutes meals and see if we can make them even better & faster with a little help from our friend Momo the Thermomix.

One thing’s for sure – there isn’t 10,000 things to wash up by the end of it!

Tune back in every Thursday for a new 30 minutes meal.

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

Jamie vs Momo – Pregnant Jool’s pasta, crunchy salad & little frangipane tarts


Serves 6

Active time: 28 minutes – Total time: 28 minutes (Momo 1 – Jamie 0)

Ingredients:

Pasta

  • 4 spring onions
  • 1 carrot
  • 1 stick of celery
  • 1 – 2 fresh chillis
  • 400g sausage meat (Jamie uses 6 good quality sausages)
  • 1 tsp fennel seeds
  • 1 tsp dried oregano
  • 500g dried pasta of your choice
  • 4 garlic cloves
  • 4 tbsp balsamic vinegar
  • 1 tin chopped tomatoes
  • A few sprigs of basil

Salad

  • 1 mixed bag of prewashed rocket and watercress
  • Parmesan cheese shavings
  • 1 lemon
  • Extra virgin olive oil

Tarts

  • 150g plain flour
  • 75g butter, cut into pieces
  • 1/2 tsp salt
  • 50g water
  • 1 egg
  • 100g ground almonds
  • 100g butter
  • 90g caster sugar
  • 1 orange
  • 1 tbsp vanilla extract
  • 175g good quality raspberry jam
  • 250g creme fraiche to serve

Let’s go…

  1. Preheat your oven to 190C. Fill the kettle and stick it on.
  2. TARTS – Make shortcrust pastry by adding 150g plain flour, 75g butter cut into pieces, 1/2 tsp salt and 50g water into the bowl. Mix for 20 seconds / speed 4. Wrap pastry ball in cling film and place into the fridge.
  3. Rinse your Thermomix bowl.
  4. Next, make the frangipane filling by adding one egg, 100g ground almond, 100g butter, 90g caster sugar, the zest of one orange and one tbsp vanilla extract to the mixing bowl. Mix 20 seconds / speed 4. Set aside until needed.
  5. Let your Thermomix mixing bowl wash itself, by half filling it up with water and a few drops of washing up liquid. Turn on for 50 seconds / 100C / Speed 5. Rinse thoroughly and dry.
  6. PASTA – Add 4 trimmed spring onions, 1 peeled carrot, 1 stick of celery and 1 chilli, all very roughly chopped, to the mixing bowl. Chop for 7 seconds / speed 5.
  7. Saute for 3 minutes / 100C / speed 1.
  8. In the meantime, put a large deep saucepan on a low heat and fill with boiling water.
  9. Back to your Thermomix bowl. Add 400g sausage meat, 1 tsp fennel seeds and 1 tsp dried oregano. Mix for 10 seconds / speed 4.
  10. Add a dollop of olive oil and cook for 5 minutes / 100C / Speed 1.
  11. TARTS – In the meantime, take your shortcrust pastry out of the fridge. Roll it out on a floured surface and arrange into 6 individual tart tins.
  12. Spoon a small tsp of good quality raspberry jam into each pastry base. Top with a heaped teaspoon of almond filling (aka frangipane), add another small tsp of jam, then another heaped tsp of almond filling. Bake for 18 minutes.
  13. PASTA – Salt the boiling water and add 500g pasta – cook according to packet instructions.
  14. Add 4 unpeeled cloves of garlic, 4 tbsp balsamic vinegar and a tin of chopped tomatoes into the sausage mixture. Cook for a further 10 minutes / 100C / Reverse speed 1.
  15. SALAD – add parmesan shavings on top of the rocket & watercress. Serve with a bottle of extra virgin olive oil and lemon wedges to dress right before eating.
  16. Drain the pasta. Dip them into serving dish. Pour over the sausage sauce. Give it a good mix and serve with grated parmesan and a few basil leaves to sprinkle over.
  17. TARTS – when they’re ready, take them out of the oven. Serve them warm, with a dollop of creme fraiche.

How easy was that!

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

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


 

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