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.
Mix all the base ingredients in the TM bowl for 30 seconds / speed 4.
Pour in the baking tray.
Sprinkle your tomato sauce and toppings of your choice.
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.
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.
* 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
Active time: 28 minutes – Total time: 28 minutes (Momo 1 – Jamie 0)
4 spring onions
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
1 mixed bag of prewashed rocket and watercress
Parmesan cheese shavings
Extra virgin olive oil
150g plain flour
75g butter, cut into pieces
1/2 tsp salt
100g ground almonds
90g caster sugar
1 tbsp vanilla extract
175g good quality raspberry jam
250g creme fraiche to serve
Preheat your oven to 190C. Fill the kettle and stick it on.
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.
Rinse your Thermomix bowl.
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.
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.
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.
Saute for 3 minutes / 100C / speed 1.
In the meantime, put a large deep saucepan on a low heat and fill with boiling water.
Back to your Thermomix bowl. Add 400g sausage meat, 1 tsp fennel seeds and 1 tsp dried oregano. Mix for 10 seconds / speed 4.
Add a dollop of olive oil and cook for 5 minutes / 100C / Speed 1.
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.
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.
PASTA – Salt the boiling water and add 500g pasta – cook according to packet instructions.
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.
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.
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.
TARTS – when they’re ready, take them out of the oven. Serve them warm, with a dollop of creme fraiche.
This Italian classic combines aubergines, tomatoes, parmezan and mozzarella. An ideal dish for entertaining.
It can take a whole afternoon to make from scratch but with a few shortcuts and a lot of help from your Thermomix, it will be on your table in just over an hour.
(Gousto are very much like 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 Gousto, then the list of ingredients you need is below.
Aubergine Parmigiana – a Gousto recipe cooked in the Thermomix
Active time: 10 minutes – Total time: 75 minutes
80g parmesan cheese
2 red onions
3 garlic cloves
2 tins chopped tomatoes
4 tbsp tomato paste
2 tsp sugar
20g fresh basil, roughly chopped
2 tsp dried oregano
2 x 125g ball mozzarella
Preheat the oven to 200C.
Slice the aubergines lengthways as thinly as you can (1/2 cm ideally)
Salt both sides of the aubergine slices. Set aside on Varoma dish.
Add 80g parmesan to the mixer bowl. Turn on for 10 seconds / speed 10. Set aside.
Add 2 red onions, cut in half and 3 garlic cloves to the mixer bowl. Chop for 5 seconds / speed 5.
Scrape down the sides.
Add a gulp of olive oil and cook for 5 minutes / 100C / Speed 1 without measuring cup.
Add 2 tins of chopped tomatoes, 4 tbsp tomato paste, 2 tsp sugar, 20g fresh basil roughly chopped, 2 tsp dried oregano and a pinch of salt & pepper.
Add the Varoma dish with the aubergines and cook for 40 minutes / 100C / Speed 1.
In the meantime, slice the mozzarella.
In an ovenproof dish, layer aubergines, mozzarella, tomato sauce and parmesan. Repeat until you run out of ingredients.
Cook in the oven for 30 minutes at 180C.
Delicious. Bon appetit x
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