Thermomix banana & blueberry cake

Blueberry banana cake Thermomix recipe

Blueberry banana cake Thermomix recipe

blueberry-1662979_640

Blueberry banana cake Thermomix recipe

Another rainy and cold Saturday afternoon here in the UK usually means baking in this house.

One of the twins wanted banana cake, the other a blueberry cake – so how about combining the 2?

The result: a tender, golden loave, a divine smell throughout the house and some very happy children!

This deliciously moist loaf cake is best served still warm in my opinion.

 

Serves 6

Active time: 5 minutes – Total time: 1h10

Ingredients:

  • 125g butter, at room temperature
  • 150g sugar
  • 2 eggs
  • 3 ripe bananas
  • 1 tsp vanilla extract
  • 225g flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 30g milk
  • Zest of one lemon (optional)
  • 100g fresh blueberries – or fully defrosted if using frozen ones.

 

Let’s go…

  1. Preheat your oven to 160C
  2. Add 150g sugar and 125g butter to the mixing bowl. Mix for 60 seconds / speed 4.
  3. Add 2 eggs, 3 ripe bananas and 1 tsp vanilla extract. Mix for a further 60 seconds / speed 5.
  4. Add 225g flour, 1tsp baking powder, 30g milk, zest of one lemon and 1/2 tsp salt. Mix for 60 seconds / speed 4.
  5. Pour the cake batter into a pre-greased cake tin. Fold in 100g fresh blueberries.
  6. Bake for 60 minutes or until a clean knife inserted comes out clean

Delicious. Bon appetit x

Couscous in the Thermomix- the simpler yet delicious version that our family really enjoyed.

IMG_0208

Couscous in the Thermomix- the simpler yet delicious version that our family really enjoyed.

 


 

Serves 6

Active time: 10 minutes – Total time: 30 minutes

Ingredients:

  • 1/2 small bunch fresh coriander
  • 1/2 small bunch fresh parsley
  • 3 onions, peeled and halved
  • 6 chicken drumsticks
  • 6 merguez sausages (make your own from scratch following our recipe here)
  • 20g olive oil
  • 400g carrots
  • 1tsp ground cinnamon
  • 1tsp ground ginger
  • 1tsp cumin seeds
  • 1tbsp paprika
  • 500g water
  • 400g courgettes
  • 70g raisins
  • 1 can chickpeas, drained and rinsed
  • 300g couscous
  • 1 tbsp harissa paste (optional)

Let’s go…

  1. Preheat your oven to 200C.
  2. Mix 1tsp cumin seeds, 1 tbsp paprika, 2tbsp olive oil with a bit of salt. Rub the chicken drumsticks in the spice mixture.
  3. Add 3 onions, halved, 1/2 bunch fresh coriander and 1/2 bunch fresh parsley to the mixing bowl. Chop for 10 seconds / speed 5. Scrape down the sides.
  4. Add 20g olive oil and cook for 3 minutes / 100C / speed 1.
  5. In the meantime, cook the sausages and chicken drumsticks in the oven. Alternatively you can cook both in the Varoma by putting the Varoma dish in place at step 7
  6. Peel and chop 400g carrots. Set aside. Chop 400g courgettes and place in the Varoma dish.
  7. Add the carrots to the mixing bowl, with 1tsp ground cinnamon, 1 tsp ground ginger, salt and pepper to taste and 500g water. Cook for 10 minutes / 100C / Reverse Speed low.
  8. Put the Varoma dish in place. Cook for a further 10 minutes / Varoma / Reverse speed low.
  9. In the meantime, cook the couscous as per packet instructions.
  10. Remove Varoma dish and set aside. Add 70g raisins 1 tbsp Harissa paste (if using – careful if you’re feeding children – Harissa is pure chilli!) and 1 can chickpeas to the mixing bowl. Cook for 5 minutes / 100C / Reverse speed low.
  11. Add the courgettes to the vegetable mix and serve with the couscous and the sausages.

Delicious. Bon appetit x

 

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

Hidden vegetable Cheeseburger – Thermomix recipe

burger-3047541_640

Hidden vegetable Cheeseburger – Thermomix recipe

Got fussy eaters on your hands? This clever recipe is a great way of sneaking in a few extra veggies…

Shredding vegetables is so easy and literally done in seconds in the Thermomix, it’d be rude not to hide some in pretty much every meal!

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


Serves 4

Active time: 5 minutes – Total time: 15 minutes

Ingredients:

  • 1 red onion
  • 1 carrot
  • 1 courgette
  • 400g beef mince
  • 2tbsp Ketchup
  • 50g breadcrumbs
  • Sliced cheese of your choice
  • 4 brioche buns, halved
  • 2 tomatoes, sliced

Let’s go…

  1. Add one red onion, halved, 1 carrot, roughly chopped, and 1 courgette to the mixing bowl. Chop for 10 seconds / speed 6. Scrape down the sides.
  2. Add 400g minced beef, 2tbsp ketchup, 50g breadcrumbs and salt & pepper to taste in the mixing bowl. Mix for 10 seconds, speed 5.
  3. Shape into burger patties, about 2 cm thick. Refrigerate until needed.
  4. Cook in a frying pan. Once one side is cooked, flip over to the other side and top with a slice of cheese. It will turn into golden melted heaven!
  5. Serve with brioche buns, sliced tomatoes, a simple green salad, ketchup, mayonnaise etc.

Delicious. Bon appetit x

Chunky beef ragu – Thermomix adaptation of a HelloFresh recipe

spaghetti-787043_640

Chunky beef ragu – Thermomix adaptation of a Hello Fresh recipe

The one thing I hadn’t been able to master yet with the Thermomix, is bolognese sauce. No matter what setting I used, reverse speed, low speed etc, it always turned into complete mush, much to the disgust of the kids.

When Hello Fresh delivered the ingredients and recipe to make a beef ragu with spaghettis (a rather fancy name for spag bol), I remembered all the wonderful comments about fellow Thermomix blogger, Skinnymixer’s chunky bolognese recipe.

Here’s how I mixed both HelloFresh & Skinnymixer’s recipes. The result was perfectly chunky and rather delicious too, even if I say so myself!

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

For a gluten-free option, replace pasta with rice or potatoes

 


Serves 4

Active time: 5 minutes – Total time: 25 minutes – COST: £5.83

Ingredients:

  • 1 onion, halved – £0.17
  • 1 garlic clove – £0.05
  • 2 courgettes, roughly chopped – £0.41
  • 1 yellow pepper, roughly chopped – £0.50
  • 500g beef mince – £3.00
  • 2 tbsp soy sauce – £0.05
  • 1 tbsp dried oregano – £0.05
  • 2 cartons chopped tomatoes with garlic and onions – £0.75
  • 400g spaghetti – £0.85

Let’s go…

  1. Add one onion, halved, one garlic clove, 2 courgettes and 1 yellow pepper 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. Add 2 tbsp soy sauce, 1 tbsp dried oregano, 2 cartons chopped tomatoes with garlic and onions and salt & pepper to taste.
  4. Insert your simmering basket into the bowl and put 500g beef mince inside. Cook for 10 minutes / 100C / Speed 1.
  5. In the meantime, boil some water in a large saucepan. Add a large pinch of salt. Bring to the boil and cook 400g spaghetti as per packet instruction.
  6. Carefully break up the mince with a spatula, cook for a further 10 minutes / 100C / Speed 1.
  7. Mix the cooked mince and the sauce together before serving.
  8. Drain the pasta and toss into the ragu.

Delicious. Bon appetit x

 

Delia Smith’ Thai chicken with lime and coconut cream adapted for the Thermomix

IMG_0438

Delia Smith’ Thai chicken with lime and coconut cream – adapted for the Thermomix

This is definitely in our top 10 all-time favourite recipe.

We came across it in a supermarket TV ad probably about 7 or 8 years ago.

We’ve made it since more times than I care to count, for dinner parties, family dinners, with chicken (as per this recipe) but also with prawns or even white fish. But never in the Thermomix… until last night!

It’s always been just wonderfully delicious and hard to believe it is as simple as it is to put together and that is still very much the case with a little help from Momo!

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


Serves 4

Active time: 10 minutes – Marinade: minimum one hour – Total time: 1h25 minutes

COST: £7.30

Ingredients:

  • 4 spring onions – £0.60
  • 400g chicken breasts mini fillets – £3.00
  • Zest and juice of 2 limes – £0.70
  • 250ml creamed coconut – £1.00
  • 1 green chilli, deseeded – £0.60
  • 3 tbsp fish sauce – £0.10
  • 40g pack coriander – £0.70
  • 400g Basmati rice – £0.60

 

Let’s go…

  1. ‘Peel’ the zest of 2 limes with a potato peeler. Add the zest to the mixing bowl. Chop for 5 seconds / speed 10. Chop for a few more seconds if needs be.
  2. Marinade the chicken with the lime zest & juice for an hour or longer if you have time.
  3. In the meantime, add 4 spring onions, roughly chopped to the mixing bowl. Chop for 5 seconds / speed 5. Set aside. Rinse and dry the mixing bowl.
  4. After an hour put the chicken together with its marinade into the mixing bowl. Cook for 5 minutes / 100C / Reverse speed low.
  5. In the meantime cook the rice in a saucepan as per packet instructions.
  6. Add one green chilli, sliced, 250ml coconut cream, 3tbsp fish sauce, 20g chopped coriander. Cook for 15 minutes / 100C / reverse speed low.
  7. Serve spooned over the rice with the remaining coriander sprinkled over.

Delicious. Bon appetit x

 

 

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

food-1327830_640

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

Loaded sweet potatoes with parma ham and mozarella

Loaded sweet potatoes with parma ham and mozzarella

 


simply-loaded-sweet-potato-skins-what-a-great-snack-or-side-for-game-day

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

Active time: 15 minutes – Total time: 1h30

Serves 4

Ingredients:

  • 4 sweet potatoes
  • 1 ball of mozzarella
  • 1 tbsp corn flour
  • 1 garlic clove
  • 3 handful of baby leave spinach
  • 50g milk
  • 100g parma ham, cut in cubes
  • Some fresh chive

Let’s go…

  1. Preheat your oven to 200C. Wash 4 sweet potatoes. Bake them whole in the oven for 50 minutes.
  2. Add one ball of mozzarella and one tsp corn flour to the TM bowl. Mix for 6 seconds / speed 5. Set aside.

  3. Add one garlic clove to the TM bowl. Mix for 5 seconds / speed 5. Scrape down the sides. Add 1 tbsp olive oil

  4. Add 1 tbsp olive oil. Cook for 3 minutes / 80C / Speed 1.

  5. Add 3 handful baby leave spinach. Cook for 3 minutes / 110C / Speed 1, Reverse speed. 

  6. When cooked, cut the sweet potatoes in half. Remove the flesh and add it to the TM bowl together with 50g milk and salt & pepper. Mix for 10 seconds / speed 3 / reverse speed.

  7. Turn the potato skins upside down, drizzle with a bit of olive oil and bake in the oven for 10 minutes.

  8. Fill the potato skins with the potato flesh / spinach mix. Top with parma ham bits and the grated mozzarella.

  9. Bake in the oven for 10 to 15 minutes. Sprinkle with chive and serve while hot.

 

Delicious. Bon appetit x

Apple clafouti (kla-FOO-tee) – with or without a Thermomix

apple-pie-1966838_640

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

Jamie vs Momo #4 – Stuffed Focaccia / Prosciutto / Celeriac remoulade / Dressed mozzarella / Fresh lemon & lime granita

IMG_9789

Jamie vs Momo #4 – Stuffed Focaccia / Prosciutto / Celeriac remoulade / Dressed mozzarella / Fresh lemon & lime granita

In this weekly 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. All the previous challenges are availably here.


Serves 4 to 6

Active time: 20 minutes – Total time: 20 minutes (Momo 3 – Jamie 1)

Ingredients:

Focaccia

  • One 400g focaccia loaf
  • 450g jar of peppers
  • 1 tsp capers
  • 6 sun dried tomatoes in oil
  • A large handful of good quality marinated pitted olives
  • 1 fresh red chilli
  • A large handful of cherry tomatoes
  • 3 or 4 cornichons
  • Parmesan cheese, for grating

Remoulade & Prosciutto

  • 600g celeriac
  • 1/2 fresh red chilli
  • 1 pear
  • a bunch of fresh flat-leaf parsley
  • 1 tsp French mustard
  • 1 tsp wholegrain mustard
  • 2 tbsp white wine vinegar
  • 2 x 125g packs of good quality prosciutto

Pesto & mozzarella

  • 2 x 125g balls of mozzarella
  • 100g pinenuts
  • 1/2 clove of garlic
  • 75g parmesan cheese
  • A large bunch of fresh basil
  • 1/2 lemon
  • 1/2 dried chilli

Granita

  • 1 bag of ice cube
  • 3 or 4 sprigs of fresh mint
  • 1 lemon
  • 1 lime
  • 1 tsp vanilla paste
  • 3 heaped tbsp caster sugar
  • 1 pink grapefruit
  • Natural yoghurt to serve
  • A small punnet of raspberry to serve

Preheat your oven to 150C. Check you have room in your freezer for a platter.

Let’s go…

  1. GRANITA – half fill your TM bowl with ice cubes. Add the leaves from 3 or 4 sprigs of fresh mint. Finely grate the zest of one lemon and one lime and add one tsp vanilla paste. Turbo it. Be sure not to over-do it or you’ll end up with a slushie!
  2. Add 3 heaped tbsp of caster sugar and queeze in the juice of one lemon and one lime. Once the mixture is like snow, spread it over a serving platter and put it straight into the freezer.
  3. Wash your TM bowl
  4. FOCACCIA – Put the focaccia into the oven to warm for around 15 minutes.
  5. REMOULADE & PROSCIUTTO – halve and peel the celeriac. Deseed 1/2 chilli, trim the stalk and the base of one pear and halve it length ways. Add all to the TM bowl, together with a bunch of parsley. Mix for 40 seconds / speed 4.
  6. Add one tsp French mustard, one tsp wholegrain mustard, 5 tbsp olive oil, 2 tbsp white wine vinegar and a pinch of salt & pepper. Mix for 30 seconds / speed 2 / Reverse speed while mixing with the spatula anti-clockwise. Tip everything in a large bowl.
  7. Wash your TM bowl and make the FOCACCIA pickle filling: put 450g jarred peppers, 1 tsp capers, 6 sun dried tomatoes, a handful of mixed pitted olives, one red chilli, a handful of cherry tomatoes and 3 or 4 cornichons into the mixing bowl. Add a gulp of olive oil and the juice of 1/2 lemon. Mix for 30 seconds / speed 2.
  8. REMOULADE & PROSCIUTTO – arrange the prosciutto around a serving board, then place your celeriac remoulade in the centre and take to the table.
  9. Wash your TM bowl.
  10. PESTO & MOZZARELLA – drain the mozzarella balls and place them into a bowl. Put 100g pine nuts, 75g parmesan, 1/2 peeled clove of garlic and a large bunch of basil with 100ml extra virgin olive oil into the TM bowl. Mix for 30 seconds / speed 4.
  11. Spoon 2 tbsp of this pesto over the mozzarella then put the rest in a jam jar for another day. Squeeze the juice of 1/2 lemon over the mozzarella, grate over some parmesan, crumble over the dried chilli half, then take to the table.
  12. Take the FOCCACIA out of the oven. Carefully halve it across the middle with a sharp serrated bread knife and open it like a book. Spread the pickle filling over the bottom half, drizzle over any juices left behind in the bowl and finely grate over a good layer of parmesan. Put the top on the sandwich and take it to the table.

To serve – divide the focaccia sandwich and dressed mozzarella up between everyone. Serve with a few slices of prosciutto, some of the crunchy remoulade and a glass of chilled rose!

GRANITA – when you’re ready for dessert, take the platter out of the freezer. Use a fork to fluff up the ice and squeeze over the juice of the pink grapefruit. Take to the table with the natural yoghurt and raspberries.

Take the fruits to the table with the chantilly cream and the biscuits.

How easy was that!

Delicious. Bon appetit x

Smoked salmon pizza

pizza-2643374_640

Want to give your pizza a twist? This recipe is full of good stuff and is simply delicious.

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


Smoked salmon pizza

Serves 4

Active time: 10 minutes – Total time: 30 minutes – COST: £8.45

Ingredients:

  • 1 packet dried yeast – £0.11
  • 50g water
  • 50g milk – £0.22
  • 180g pizza / bread flour – £0.13
  • 1 tbsp olive oil – £0.02
  • 1/2 tsp salt
  • 1 garlic clove – £0.05
  • 200g leeks, chopped – £0.4
  • 20g chive – £0.7
  • 1 tsp oregano – £0.05
  • 150g creme fraiche – £0.44
  • the juice of half a lemon – £0.17
  • 50g tomato puree – £0.14
  • 1 tbsp olive oil – £0.02
  • 240g smoked salmon trimmings – £6.00

Let’s go…

  1. Preheat oven to 180C
  2. Prepare the dough: add the packet of yeast, 50g water and 10g milk to the mixing bowl. Mix for 2 minutes / 37C / Speed 2.
  3. Add 180g flour, 1 tbsp olive oil, 40g milk and 1/2 tsp salt. Knead for 2 minutes / knead mode.
  4. Pour the dough into a bowl and leave to rest. Clean your TM bowl.
  5. Add 200g leeks, 1 garlic clove and 20g chive to the bowl. Chop for 5 seconds / speed 5.
  6. Add 150g creme fraiche, the juice of 1/2 lemon and 1/2 tsp salt. Cook for 8 minutes / 90C / Reverse speed low without the measuring cup.
  7. In the meantime, roll out the dough in a circle. Spread 50g tomato puree all over as well as a drizzle of olive oil.
  8. When the leeks are ready, spread them over the pizza dough. Top with 200g smoked salmon.
  9. Cook in the oven for 20 minutes.

Alternatively, cook the pizza first and then add the smoked salmon (as well as avocado slices). It’s equally as delicious!

 

Delicious. Bon appetit x