Coconut, quinoa, and lentil curry with lime mango Thermomix recipe

Coconut, quinoa, and lentil curry with lime mango Thermomix recipe

Thank you Half-baked Harvest for this superb recipe. Click here for the original non-Thermomix recipe.

This healthy, Vegan coconut, quinoa, and lentil curry with lime mango is one of the easiest meals you’ll ever make. All you have to do is toss practically all the ingredients in the Thermomix and let it cook!

It takes less than an hour to make (mostly hands-off time) and is packed full of delicious flavors. It’s a healthy vegan recipe that makes a perfect meatless Monday dinner recipe. This might not be the prettiest meal that I’ve ever made, but it is one of the tastiest!

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Active time: 10 minutes – Total time: 45 minutes

SERVES 4

• 2 garlic cloves
• 2cm fresh ginger
• 2 tablespoons coconut oil
• 2 red peppers
• 2 carrots
• 3tbsp Thai red curry paste
• 1tbsp curry powder (as hot as you like it!)
• 1 can full-fat coconut milk
• 1 litre coconut water or vegetable stock
• 1tbsp soy sauce
• 100g green lentils
• 100g quinoa
• 4 big handful baby kale
• juice + zest from 1/2 a lemon
• 1 big handful fresh coriander
• 1 big handful fresh basil
• 1 mango, sliced
• 1 lime zest + juice
• naan, greek yogurt, chiles, and almonds, for topping

Let’s go…

1. Add 2 garlic cloves, 2cm fresh ginger, 2 carrots roughly chopped and 2 red peppers to the mixing bowl. Mix for 5 seconds / speed 5. Scrape down the side.
2. Add 2tbsp coconut oil and cook for 3 minutes / 100C / speed 1.
3. Add 3tbsp Thai red curry paste and 1tbsp curry powder. Cook for 1 minute / 100C / speed 1.
4. Pour in 1 can full-fat coconut milk, 1 litre coconut water, and 1tbsp soy sauce. Cook for 10 minutes / 120C / speed 1.
5. Add 100g lentils and 100g quinoa in the simmering basket. Make sure you add the quinoa once the basket is in place or it’ll everywhere. Cook for 30 minutes / 100C / Reverse speed 1.
6. Set the lentils & quinoa aside in a serving bowl.
7. Stir in 4 big handfuls of baby kale in the main bowl and continue cooking for 5 minutes / 100C / Reverse speed 1 without measuring cup.
8. Add the lemon juice and zest, the coriander and basil. Mix for 20 seconds / reverse speed low.
9. Pour the juice over the lentils & quinoa mix
10. Ladle the curry into bowls and top with fresh mango. Drizzle with lime juice and zest. Garnish with greek yogurt, chilies and almonds.

Serve with naan bread.

Mary Berry Vegetarian Lasagne in the Thermomix

Mary Berry Vegetarian Lasagne in the Thermomix

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.

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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

Colourful Mediterranean couscous – with or without a Thermomix

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.

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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

Chakchouka – A Tunisian dish of tomatoes, onions, peppers, spices and eggs. With or without a Thermomix

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

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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

Thermomix one pot creamy mushroom pasta

Thermomix one pot creamy mushroom pasta

One pot pasta are a true revelation. When I discovered them a few years ago, I thought they were the best things ever but now with the help of Momo our Thermomix, they’re even better and quicker.

Let Thermomix chop the garlic and the onions, drop all the ingredients in the mixing bowl, and cook all together – even the pasta – and about 20 minutes later, you’ll end up with a deliciously satisfying pasta dish.

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

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Serves 4

Active time: 7 minutes – Total time: 21 minutes – cost £4.25

Ingredients:

• 1/2 bun flat parsley – £0.35
• 2 garlic cloves – £0.10
• 2 shallots – £0.20
• 2 tbsp olive oil – £0.10
• 200g closed cup mushrooms – £0.90
• 350g penne pasta – £0.40
• 1 tsp salt
• 180g Philadelphia – £1.60
• 50g grated parmesan – £0.70

Let’s go…

1. Add the parsley leaves to the mixing bowl. Chop for 3 seconds / speed 8.
2. Add 2 garlic cloves. Chop for 3 seconds / speed 8.
3. Add 2 shallots. Chop for 5 seconds / speed 5. Scrape down the sides.
4. Add 2 tbsp olive oil and cook for 5 minutes / 100C / low speed.
5. In the meantime, wash and slice 250g mushrooms.
6. Add 350g penne pasta, 800g water, 1 tsp salt and the mushrooms. Cook for pasta cooking instruction + 3 minutes so if you’re pasta require 12 minutes cooking then time 15 minutes / 100C / low speed – reverse speed.
7. Add 180g Philadelphia, pepper, chopped parsley and mix gently.
8. Serve immediately with grated parmesan.

Delicious. Bon appetit x

Cherry tomato clafoutis (kla-FOO-tee) – with or without a Thermomix

Cherry tomato clafoutis (kla-FOO-tee) – with or without a Thermomix

5 minutes of your time is all this recipe will take.

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 I will add a traditional clafouti recipe on here soon.

In the meantime, here’s a savoury version which a welcome change to quiches and tarts we very often eat. Served with a simple green salad, it makes a great meal for family or friends. Very easy and very elegant.

* 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 by buckwheat.

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Active time: 5 minutes – Total time: 45 minutes – cost £3.24

Ingredients:

• 20 fresh basil leaves – £0.70
• 30 cherry tomatoes – £1.60
• 150g milk – £0.06
• 150g creme fraiche – £0.17
• 3 eggs – £0.41
• 60g self raising flour – £0.05
• 50g grated parmesan – £0.25
• Salt & pepper

Let’s go…

1. Preheat your oven to 200C.
2. Lightly grease a 20cm oven proof dish. Place 30 cherry tomatoes in the dish.
3. Add 20 basil leaves to the mixing bowl. Mix for 5 seconds / speed 8. Scrape down the sides.
4. Add 150g milk, 150g creme fraiche, 3 eggs, 60g self raising flour, 50g grated parmesan and salt & pepper to the bowl. Mix for 10 seconds / speed 5.
5. Pour over the tomatoes.
6. Bake for 30 to 40 minutes.

I sometimes add 100g goats cheese, mozzarella or feta cheese or some bacon lardons, a spoonful of mustard, a couple of spoons of pesto, a handful of black olives – the possibilities are endless.

Best served still warm.

Delicious. Bon appetit x

Thermomix spicy pumpkin soup with cool chunky salsa

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.

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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

Thermomix spinach and goats cheese quiche

Thermomix spinach and goats cheese quiche

There is no quicker midweek dinner quite like a Thermomix quiche. It honestly takes no time at all and tastes amazing. This particular one is one of my favourites. I usually serve it with a tomato and red onion salad.

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Serves 4

Active time: 5 minutes – Total time: 30 minutes

Ingredients:

• 300g fresh baby spinach
• 30g salted butter
• 20g parmesan
• 200g creme fraiche
• 150g soft goats cheese
• 3 eggs
• 1 shortcrust pastry – either shop bought or following the recipe in your Basic Cook Book
• Salt & pepper

Let’s go…

1. Preheat your oven to 180C.
2. Add 300g fresh baby spinach to the mixing bowl with 30g butter.
3. Cook for 5 minutes / 100C / speed 1. Drain the spinach as much as possible.
4. In the meantime add 20g parmesan to the mixing bowl – mix 5 seconds / speed 7.
5. Add 200g creme fraiche, 150g soft goats cheese, 3 eggs and salt & pepper – mix for 20 seconds / speed 4. 
6. Line a pie dish with the pastry. Cover with the spinach and pour the mixture.
7. Cook in the oven for 20 minutes at 180C.

Delicious. Bon appetit x

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