Colourful Mediterranean couscous – with or without a Thermomix

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Colourful Mediterranean couscous – with or without a Thermomix

As I type this, it’s autumn here in the UK so we’re a long way from BBQ season again but there’s nothing wrong with a delicious, healthy salad at any time of the year.

One tip for this one: it’s even better the following day when the flavours have had plenty of time to develop!

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


Colourful Mediterranean couscous – with or without a Thermomix

Serves 6

Active time: 10 minutes – Total time: 25 minutes

Ingredients:

  • 150g olive oil
  • Juice of 3 lemons
  • 3 garlic cloves
  • About 10 fresh basil leaves, roughly chopped
  • 2 tsp dried oregano.
  • 1 tbsp honey
  • Salt & pepper to taste
  • 300g pumpkin or butternut squash
  • 150g green beans
  • 150g couscous
  • 150g baby spinach
  • 2 spring onions
  • 1 can chickpeas
  • 1 cucumber
  • 250g cherry tomatoes
  • 20 fresh basil leaves or fresh coriander leaves
  • 170g feta cheese
  • 50g pine nuts
  • About 15 pitted black olives

Let’s go…

  1. Make the salad dressing: add 150g olive oil, juice of 3 lemons, 3 garlic cloves, 10 fresh basil leaves roughly chopped, 2 spring onions roughly chopped, 1 tbsp honey, 2 tsp dried oregano and salt & pepper to taste to the mixing bowl. Mix for 10 seconds / speed 5. Set the dressing aside.
  2. No need to rinse your bowl.
  3. Add 1000g water to the mixing bowl and slot the Varoma into place. Peel & cube 300g pumpkin and add to the Varoma. Top with 150g fresh green beans.
  4. Rinse 150g couscous well in plenty of water (or it will not cook properly). Line top Varoma tray with baking paper. Add a few drops of water, add the couscous, evenly spread. Cook for 20 minutes / Varoma / Speed 1.
  5. When done, transfer couscous into a salad bowl, fluff with a fork. Add pumpkin, green beans, 150g baby spinach, 20 leaves of fresh basil, roughly chopped, 1 can chickpeas, drained and rinsed, 50g pine nuts, 170g feta cheese, 15 pitted black olives, 1 cucumber, sliced, 250g cherry tomatoes, halved and the dressing. Toss together and enjoy!

 

Delicious. Bon appetit x

Jam muffins – with or without a Thermomix

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Jam Muffins

Moist muffins with a lovely jam centre, my family and I absolutely adore these little mouthfuls of yumminess.

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


Active time: 10 minutes – Total time: 25 minutes

Ingredients:

  • 150 ml milk
  • 2 eggs
  • 100 g sunflower oil
  • 180 g self-raising flour
  • 100 g sugar
  • a few drops of vanilla extract
  • Strawberry jam (or any other jam of your choice)

Let’s go…

  1. Preheat your oven to 180C
  2. Add 2 eggs, 100g caster sugar and a few drops of vanilla extract to the mixing bowl. Mix for 20 seconds / speed 3.
  3. Add 150ml milk, 100g sunflower oil, 180g self-raising flour. Mix for 1 minutes / speed 4.
  4. Half fill individual muffin cases. Add a spoonful of jam. And add more batter to 3/4 full. Bake for 15 to 20 minutes.

Making them for a present? Check these gorgeous lace wrappers out.

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Delicious. Bon appetit x

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

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 magic vanilla custard cake

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Thermomix magic vanilla custard cake

Prepare to be wowed by this super-simple magic cake.

A single cake batter that comes out of the oven with three distinct layers, a crust layer at the bottom, a creamy custard in the middle, topped by a fluffy cake layer. And it only requires 7 ingredients!

Truly magic and delicious.

Once you’ve mastered this basic recipe, feel free to experiment by adding other flavours: fresh raspberries, chocolate, lemon, orange & cinnamon, blackberries, the possibilities are endless.

* 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: 20 minutes – Total time: 55 minutes + 2 hours resting time.

Ingredients:

  • 4 eggs at room temperature
  • 500g milk
  • 1 vanilla pod
  • 125g unsalted butter
  • 120g caster sugar
  • A few drops of vanilla essence
  • 115g plain flour

Let’s go…

  1. Preheat the oven to 170C and make sure your mixing bowl is thoroughly clean and dry.
  2. Add 4 egg whites and a pinch of salt to the mixing bowl. Add the butterfly whisk. Mix for 3 – 4 minutes / speed 4. (until still peaks are formed)
  3. Set aside and give your bowl a quick rinse.
  4. Add 500g milk and one vanilla pod, split in half, to the mixing bowl. Heat for 9 minutes / 70C / speed 2.
  5. Set aside in a jug.
  6. Give your bowl a quick wash.
  7. Add 125g butter and set for 3 minutes / 60C / speed 2.
  8. Add 4 egg yolks, 120g sugar. Mix for 20 seconds / speed 4.
  9. Set the bowl to be continually on speed 2. Add a few drops of vanilla essence and 115g plain flour, one spoonful at a time.
  10. Disregard the vanilla pod from the milk and gradually add the warm milk to the bowl.
  11. Stop the mixing process, take the lid off and very gently fold in the stiff egg whites.
  12. Grease a cake tin with butter. Pour in the mixture and slam the dish on a work surface three times so that the air bubbles come out.
  13. Bake for 35 minutes at 170C.
  14. Leave to cool and then rest in the fridge for 2 hours.

Delicious. Bon appetit x

Creamy scrambled eggs – Thermomix recipe

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Creamy scrambled eggs – Thermomix recipe

There’s nothing quite like starting a Sunday morning with scrumptious scrambled eggs.

These will take a bit longer than they would in a normal pan but oh boy are they worth it.

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


Active time: 5 minutes – Total time: 25 minutes

Serves 4

Ingredients:

  • 20g butter
  • 8 eggs
  • Salt & pepper to taste
  • 80g creme fraiche

Let’s go…

  1. Add 20g butter to the mixing bowl. Cook for 3 minutes / 60C / speed 1.
  2. With a soft spatula, spread the melted butter onto the side of the bowl up to the blades.
  3. Add the butterfly whisk.
  4. Add 8 eggs and salt & pepper to taste to the bowl. Cook for 12 minutes / 95C / Reverse speed 1. (add another couple of minutes, should you want your eggs more cooked)
  5. Add 80g creme fraiche. Cook for a further 5 minutes / 95C / Reverse speed 2.

During step 5, I sometimes add 100g goats cheese, mozzarella or feta cheese or some bacon lardons, a spoonful of mustard – the possibilities are endless.

Serve warm with sourdough toasts!

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

Pumpkin and gruyere gratin – with or without a Thermomix

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Pumpkin and gruyere gratin – with or without a Thermomix

Autumn can only mean one thing – pumpkin, pumpkin and more pumpkin! So many are carved and transformed into spooky ghosts but this warming and nourishing gratin is the perfect dish for cold autumn evenings.

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


Active time: 10 minutes – Total time: 45 minutes

Serves 4

Ingredients:

  • 1 onion
  • 800g pumpkin, peeled and chopped in small squares
  • 20g olive oil
  • 50g creme fraiche
  • 1/2 tsp grated nutmeg (preferably fresh)
  • 100g grated gruyere cheese
  • Salt & pepper to taste

Let’s go…

  1. Preheat your oven to 210C.
  2. Add one onion to the mixing bowl. Mix for 5 seconds / speed 5. Scrape down the sides.
  3. Add 800g chopped pumpkin and 20g olive oil. Cook for 15 minutes / 100C / speed 1.
  4. Add 50g creme fraiche, 1/2 tsp grated nutmeg, 50g grated gruyere cheese and salt & pepper to taste. Cook for 3 minutes / 100C / speed 1.
  5. Transfer the pumpkin mix to an oven proof dish, top with the remaining 50g grated gruyere cheese.
  6. Cook for 20 minutes at 210C.

Serve immediately.

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