Page 1
Kogan ThermoBlend
Elite All-in-One Food
Processor & Cooker
Recipes
Page 2
Soup
Servings: 4
Preparation time: approx. 1 hour
Di culty: Medium
Ingredients:
• 200 g ready to cook prawns
• 1 tsp. of oil
• 1 diced shallot, butter
• 750 mL vegetable broth
• 400 mL cream
• 500 g parsley root
• 4 tbsp. whipped cream
• 1/2 bunch of smooth parsley (chopped)
• 1/2 tsp. cayenne pepper
• Salt
• Sparkling water;
• Garnish: a little chopped parsley, 4 so boiled eggs
Preparation:
The recipe calls for the full might of the ThermoBlend
Elite: weighing, cooking, mixing, pureeing, keeping
warm... and it all starts very simple: First heat water in
the steel jug until it bubbles (100°C) and cook the two
eggs for 5 to 6 minutes. Fry the shrimp in a pan for 3
minutes and place them on a paper towel to soak up
excess fat. Melt the butter in the steel jug and let the
shallots caramelize at 90°C for 1-2 minutes, then add
the vegetable broth. Add the roughly chopped parsley
roots and cook for about 15 minutes at 90°C. When
the parsley roots are cooked add the cream and bring
to a boil. Allow to cool briefl y and then puree fi nely on
speed 4 for 30 seconds. Strain the white soup through
a sieve into a saucepan. Put a quarter of the soup in
the pot, add the chopped parsley and puree again for
10 seconds on speed 4, until the soup takes on a green
color. Season the green soup with salt and cayenne
pepper and strain it into a saucepan. Add a dash of
sparkling water to each soup. To serve: Roll the eggs
in the rest of the fi nely chopped parsley and cut them
in half. Pour the white soup into deep plates, then add
the green soup in the center. Put the shrimp on top and
garnish the soup with the egg halves.
Green and White
Parsley Soup
2
Page 3
Soup
Servings: 4
Preparation time: approx. 1 hour
Di culty: medium
Ingredients:
• 1 kg butternut squash
• 2 carrots
• 1 tbsp. ginger
• 1/2 red chilli pepper
• 1 clove of garlic
• 1 L vegetable broth
Preparation:
Peel the squash, remove the seeds and cut into chunks. Peel the carrots and cut them into
chunks as well. Grate the ginger, wash the chilli pepper and fi nely chop it. Peel the garlic and
dice it. Put everything together with the vegetable broth in the pot of the ThermoBlend Elite
and cook it for 15 minutes at 100°C. Test: If you can easily pierce a carrot, the rest is well cooked.
Add the butter and spices and fi nely puree the soup for 10-20 seconds on speed 4. Taste again.
To serve: Roast the almonds without fat in a pan. Pour the soup into preheated dishes, drizzle it
with the pumpkin seed oil and sprinkle the almonds on top. The nutty-buttery taste will blow you
away!
• 50 g butter
• 1/2 tsp. curry
• Salt and pepper
• Garnish: 2 tbsp. almond sticks, 1 tbsp.
pumpkin seed oil
Aromatic
Butternut Squash Soup
with roasted almonds
3
Page 4
Soup
Goulash Soup
Servings: 6
Preparation time: approx. 1 hour
Di culty: medium
Ingredients:
• 350 g onions (peeled and quartered)
• 20 mL oil
• 400 g beef goulash (in bite-sized pieces)
• 250 g tomatoes (quartered)
• 450 mL water
• 1 1/2 tbsp. sweet paprika spice
• 2 tsp. salt
• 1/2 tsp. pepper
• 100 g red capsicum (in small pieces)
• 300 g potatoes (peeled and diced)
• Vegetable broth (amount according to the
packing instructions)
• 100 g tomato paste
• Some marjoram
• Caraway (to taste)
Preparation:
Mince the onions in the steel jug for about 20
seconds, slowly increasing the speed to 4. Then
transfer them to a separate container. Add oil to
the steel jug and heat on speed 0 for 1 minute at
90°C. Add half of the meat and fry for 3 minutes
at 100°C on speed -1 (le -hand rotation). Add the
remaining meat and fry for another 3 minutes
at 100°C on speed -1 (le -hand rotation). Add
onions and simmer for 2 minutes at 100°C on
speed -1 (le -hand rotation). Add tomatoes,
150 ml of water, paprika spice, salt, pepper and
cook for 40 minutes at 100°C on speed -1 (le hand rotation). Note: If you use pork, the cooking
time will be shortened by 10 minutes. Add the
capsicum, potatoes, 300 ml of water, vegetable
broth, tomato paste and, if necessary, marjoram,
cumin and cook for another 15 minutes at 100°C
on speed -1 (le -hand rotation). Variants: If you like
your soup thicker, mix 1 to 2 tbsp. of cornstarch
with a little water and add a dash of cream. With
a pinch of cayenne pepper, the soup gains a spicy
touch.
4
Page 5
Appetisers
Italian style
Marinated
Vegetables
Servings: 8-10
Preparation time: 50 minutes
Di culty: medium
Ingredients:
vegetables:
• 5 carrots
• 2 red onions
• 1 yellow capsicum
• 150 g mushrooms
• 2 zucchini
• 1 eggplant
• 6-8 cloves of garlic
marinade:
• 150 mL olive oil
• 75 mL dark balsamic vinegar
• 3 cloves of garlic
• 3 tbsp. basil
• 1 pinch of sugar
• 1 tsp. sea salt,
• Juice from 1 lemon
• Crushed pepper
Preparation:
Pour 1 litre of water into the pot and place the
steamer on top. Cut the carrots into big sticks,
quarter the red onions. Wash the capsicum,
remove seeds and cut them into strips. Weigh
the mushrooms, clean them with paper towels
and quarter them. Wash and slice the zucchini
and eggplant and peel the garlic cloves. Place
all the vegetables in the steamer. Place the lid
on top and steam for about 25 minutes at 120°C,
or - if you like your veggies with a crunch - shorter.
Marinade: Put all ingredients into the jug of the
ThermoBlend Elite and mix for 15 seconds on
speed 4. If the marinade is too thick, dilute it with
the juice of a lemon or with a little water. Season
with salt and pepper. Arrange the steamed
vegetables on a large plate, pour generous
amounts of marinade on top and leave for at least
2 hours. Serve with fresh baguette.
5
Page 6
Appetisers
Obazda
Servings: 4
Preparation time: 15 minutes
Di culty: easy
Ingredients:
• 80 g onions
• 200 g Camembert
• 100 g cream cheese
• 100 g butter
• 1 tsp. sweet mustard
• 1 tsp. spicy mustard
Preparation:
This one is all in the mix. Using the scale, you can determine the quantity ratios between
Camembert, cream cheese and butter. Then chop the peeled and diced onions in the
ThermoBlend Elite jug for 10 seconds on speed 6. Add all the other ingredients to the jug and
mix on speed 6 for approx. 5-7 seconds. Chill and garnish with chives and onion rings before
serving. A hearty Bavarian specialty that is particularly good on fresh sourdough rye bread.
• 1 dash of beer
• Salt
• Pepper
• Sweet paprika spice
• Caraway and chives for garnish
6
Page 7
Appetisers
Burger Salad
with a mint kick
Servings: 4
Preparation time: 45 minutes
Di culty: easy
Ingredients:
• 500 mL water
• 40 g tomato paste or ajvar
• Sea salt and freshly ground pepper
• 250 g precooked bulgur
• 50 g olive oil
• 1 tsp. cumin
• 1 tsp. chilli fl akes
• 5 spring onions
Preparation:
First of all, weigh everything. Then add water, tomato paste/ajvar and salt to the jug of the
ThermoBlend Elite and boil for 5 minutes at 100°C. Add the bulgur, olive oil, cumin and chilli
fl akes and mix at speed 1 with the stirring attachment. To cool down, place the bulgur mixture in
a large bowl. Stir the salad every now and then with a wooden spoon. Roughly chop the spring
onions and place them in the jug along with the sliced cucumber, the diced capsicums, the mint
leaves, the pomegranate syrup and the lemon juice and chop at speed 4 for 20 seconds. Add
the bulgur to the vegetable-herb mixture and mix well with the stirring attachment. Pour into a
bowl and let it sit for 20 minutes. If necessary, season again with salt and lemon juice and serve
cold. Refreshing and nutritious!
• 20 g parsley
• 6 mint stalks
• 1 cucumber
• 2 red capsicums
• 4 tomatoes
• Juice of 1 lemon
• 25 mL unsweetened pomegranate syrup
7
Page 8
Main courses
Green
Thai Chicken Curry
Servings: 4
Preparation time: 50 minutes
Di culty: easy
Ingredients:
vegetables:
• 80 g broccoli fl orets
• 80 g zucchini
• 80 g sugar snap peas
• 80 g red capsicum
• 80 g mushrooms
Thai curry:
• 4 cloves of garlic
• 1 piece of ginger
• 1/4 red chilli pepper
• A little oil
• 250 ml coconut milk
• 100 ml vegetable broth
• 1 tbsp. Green curry
paste
• 2 tbsp. Soy sauce
• 3 tbsp. Sweet chilli
sauce
Preparation:
First, weigh everything on the scale of the
ThermoBlend Elite, then wash and clean the
vegetables and cut them into bite-sized pieces or
slices, mix and layer them in the steamer. Close
with the lid and set aside for now. Peel the garlic
and ginger, fi nely chop them and the chilli pepper
and fry them with a little oil for 2 minutes at 80°C.
Add the coconut milk, broth and all seasoning
ingredients. Place the lid on the jug and puree the
contents fi nely on speed 4 for 30 seconds. Cut the
chicken into bite-sized pieces and place it in the
curry sauce with the lime leaves and lemongrass.
Add the steamer on top and let the curry simmer
at 70°C for 12-15 minutes. Remove the lemongrass
and lime leaves from the sauce. Add the steamed
vegetables to the curry, let it cook for another 2-3
minutes at 60°C, season to taste and serve with
traditional sticky rice.
8
• 2 tbsp. Mango
chutney
• 400 g chicken meat
• 3 tbsp. Ka r lime
leaves
• 2 stalks lemongrass
• Juice of 1/2 lime
• Salt
• Pepper
Page 9
Main courses
Classic
Veal Meatballs
Servings: 4
Preparation time: approx. 40 minutes
Di culty: easy
Ingredients:
• 2 small onions
• 2 garlic cloves
• 500 g fresh minced meat of veal and pork
• 2 tbsp. Breadcrumbs (from stale bread rolls)
• 2 tbsp. Parsley
• 1 egg
Preparation:
Finely dice the onions and cloves of garlic. Mix together with minced meat, breadcrumbs,
parsley and egg in the steel jug of the ThermoBlend Elite. Season with mustard, salt, pepper,
oregano and nutmeg and knead for 30 seconds at speed 7 until it is one smooth mass. Shape
into oval meatballs with wet hands and fl atten them a little bit. Fry the meatballs in a pan with
ghee from each side for 3-4 minutes until light brown. A side of mashed potatoes and green
salad fi ts perfectly with veal meatballs.
• Spicy mustard
• Salt
• Pepper
• 1 tbsp. Oregano
• 1/2 tsp. Ground nutmeg
• 2 tbsp. Clarifi ed butter
9
Page 10
Main courses
Spicy
Curry Sausage
with homemade sauce
Servings: 4
Preparation time: approx. 30 minutes
Di culty: easy
Ingredients:
• 3 tomatoes
• 20 g ginger
• A little oil
• 50 ml red wine vinegar
• 80 g tomato paste
• 1 tbsp. Tomato ketchup
• 2 tsp. Curry powder
• 1 red chilli pepper
• Juice of 1 orange
• 4 fried sausages
Preparation:
Dice the tomatoes. Weigh, peel and grate the
ginger. Place both ingredients together with a
little oil in the ThermoBlend Elite for 2 minutes
at 90°C. Add the red wine vinegar and boil
on speed 1 at 90°C. Add the tomato paste,
tomato ketchup, curry powder and the sliced
chilli pepper and simmer for 4-5 minutes
at 60°C. Finally, stir in the orange juice and
puree for 10 seconds on speed 4 until the curry
sauce has a creamy consistency. If the sauce
is too liquid, let it reduce. If the sauce has
become too thick, dilute with a little water.
Roast the sausages in a hot pan. Serve with
the homemade curry ketchup. Sprinkle with
curry powder. Serve with fresh bread rolls or
French fries.
10
Page 11
Main courses
Mum’s
Servings: 4
Preparation time: 2.5 hours
Di culty: medium to di cult
Ingredients:
Roulades & fi lling:
• 4 slices beef roulades
(about 180 g)
• 150 g onions
• 20 g butter
• 20 g hazelnuts
• 80 g carrots
• 80 g celery
Sauce:
• 200 g onions
• 120 g carrots
• 140 g celery
• 6 tbsp. Olive oil
• 1 can of tomato puree
Preparation:
First weigh all ingredients. For the fi lling, fi nely
dice the onions and simmer with the butter
in the ThermoBlend Elite at 80°C for approx.
3-5 minutes, then allow to cool. Grind the
hazelnuts in the ThermoBlend Elite and mix
with the onions. Peel carrots and celery and
cut them and the cornichons into thin, about
3 cm long strips. Season the beef roulades
slices with salt and pepper. Coat each roulade
with 1 tsp. of mustard and cover with 2 slices
• 80 g cornichons
• Salt
• Pepper
• 4 tsp. Medium hot
mustard
• 8 slices of streaky
bacon
• 200 mL red wine
• 200 mL beef stock
• 5 stems thyme
• 2 bay leaves
• 1 tbsp. Cornstarch
Beef Roulades
of bacon. Evenly coat them with the onionhazelnut mixture. Place carrots and celery
sticks on the lower part of the slices. Slightly
fold the meat edges over the fi lling, roll up the
meat slices from the bottom, tie them or hold
them in place with metal needles. Finely chop
the onions for the sauce. Peel carrots and
celery and chop fi nely. Heat oil in a roasting
pan. Sauté the roulades in it for 2-3 minutes,
lightly season them with salt and pepper
and remove them again. Add remaining oil to
the roasting pan, fry the onions, carrots and
celery for 8-10 minutes. Add the tomato paste
and red wine and boil down to thicken. Add
beef stock and water and let it stew, covered
in a preheated oven on the second rack at
160°C for about 2 hours, occasionally turn
the roulades. Add thyme and bay leaves 20
minutes before the end of the cooking time.
Take the roulades out of the stock, cover them
with aluminum foil and keep them in the oven
at 80°C. Strain the sauce through a fi ne sieve
into the jug of the ThermoBlend Elite and let it
cook at 100°C. Then bind it with the cornstarch
stirred into a little bit of water and let it simmer
for 2-3 minutes at 60°C. Serve the roulades
with gravy and mashed potatoes.
11
Page 12
Main courses
Pancakes
with Parma ham & Parmesan
Servings: 4
Preparation time: 20 minutes
Di culty: easy
Ingredients:
• 5 eggs
• 450 ml milk
• 200 g fl our
• 150 g freshly grated parmesan
• 1 sprig of rosemary (chopped)
• 1 pinch of salt, black pepper from the mill
• 2 tbsp. Butter
Preparation:
Weigh out milk, fl our and Parmesan. Then mix them together with the 5 eggs and the spices in
the steel jug of the ThermoBlend Elite for 30 seconds on speed 2 into a thick dough. Heat ¼ of
the butter in a pan, put 3 pieces of bacon into the pan until they are slightly crispy. Pour 1/4 of
the batter over it. When the bottom is golden brown, turn the cake and sprinkle it with pine nuts.
Bake 4 cakes like that. Mix mayonnaise and crème fraîche, add garlic and season with salt and
pepper. Tip: Serve the cakes with aioli and a fresh-crunchy salad.
• 12 slices of parma ham
• 2 tbsp. of pine nuts
Aioli:
• 100 g mayonnaise
• 50 g crème fraiche
• 1 clove of garlic (pressed)
• Salt, pepper
12
Page 13
Veal
Main courses
Schnitzel
with potato-cucumber salad
Servings: 4
Preparation time: approx. 30 minutes
Di culty: medium to di cult
Ingredients:
Potato salad:
• 1 onion
• a little oil
• 200 mL vegetable broth
• 3 tbsp. light balsamic
vinegar
• 2 tbsp. oil
• 1 tbsp. mustard
• salt, pepper
• 1 pinch of sugar
• 700 g boiled potatoes
• 1/2 cucumber
• 2 tbsp. of chives cut into
rolls
Preparation:
Weigh the ingredients for the potato salad. Finely
chop the onion, fry in the steel jug of the ThermoBlend
Elite for 2 minutes at 90°C with a little oil and add the
broth. Season with vinegar, oil, mustard, salt, pepper
and sugar. Boil once at 100°C and cut the peeled
potatoes directly into the broth. Peel the cucumber,
slice into thin slices and add a little bit of salt. In a
large bowl, mix the cucumber with the potatoes and
the chives and serve the salad lukewarm. Wiener
Schnitzel: Place the escalopes under cling wrap and
fl atten them, season with salt and pepper and turn
in si ed fl our. Whisk eggs with milk, salt and pepper.
Coat the escalopes with the egg, drain them and
coat them with breadcrumbs (preferably from old rolls
crushed in the ThermoBlend Elite). Fry in hot clarifi ed
butter over medium heat for 2 minutes until golden
brown on each side, pouring hot frying
fat over it again and again, so that the
breading curls slightly. Once down,
let it sit on kitchen paper to
absorb excess fat. Arrange
with the potato salad
on the plates. Garnish
with cranberries, lemon
quarters and chives.
Schnitzel:
• 4 thin veal escalopes
• Flour
• 2 eggs
• 2 tbsp. milk
• Salt, pepper
• 7-8 tbsp. breadcrumbs
• 8 tbsp. clarifi ed butter
• Cranberries or cranberry
jam
• 2 lemons (quartered)
• 1 tbsp. chives cut into
rolls
13
Page 14
Main courses
Ham & Cheese Pasta
Servings: 2
Preparation time: approx. 15 to 20 minutes
Di culty: medium
Ingredients:
• 200 mL water
• 200 mL cream
• 100 g cream cheese
• 1 garlic clove (pressed by garlic press)
• 200 g small soup-shelled noodles
• 100 g cooked ham (cut into short strips)
• Salt
• Pepper
• Sweet paprika spice (to taste)
Preparation:
Put water, cream and cream cheese in the steel jug and season with salt, pepper and paprika.
Boil the sauce for about 5 minutes at 100°C on speed 2. Add noodles, ham and garlic and cook
at 80°C on speed -1 (le -hand rotation) for about 10 to 12 minutes until the pasta is done
(refer to packing instructions).
14
Page 15
Main courses
Servings: 4
Preparation time: approx. 40 minutes
Di culty: medium
Ingredients:
• 300 g mixed minced
meat
• a little olive oil
• 1 onion
• 2 cloves of garlic
• 4 tomatoes
• 1 small carrot
• 1/2 red hot pepper
• 3 tbsp. dried tomatoes
• 2 tbsp. tomato paste
• 3 tbsp. ketchup
• 1 tbsp. sweet paprika
• 1 tbsp. chopped
oregano
Preparation:
Good preparation starts with weighing the
ingredients. Add minced meat to the steel jug
of the ThermoBlend Elite and fry in olive oil at
approx. 100°C. In between, mix for about 10
seconds on speed 1 so that the minced meat
is seared evenly. Wash tomatoes, carrots, hot
peppers and cut into thin cubes with garlic and
onion. Cut dried tomatoes into strips. Add the
vegetables to the minced meat and mix for
about 10 seconds at speed 1. Add tomato paste,
ketchup and spices and sauté briefl y. Deglaze
with vegetable broth. Simmer on speed 1 for
about 15 minutes at 90°C. Add capers, cherry
tomatoes and pine nuts and let it simmer for
2 minutes. Meanwhile cook the spaghetti in
boiling, salted water until al dente. Arrange
the spaghetti on preheated deep plates,
pour Bolognese over it. Garnish with grated
Parmesan.
• 1 tbsp. chopped thyme
• 1 tbsp. chopped
rosemary
• 300 mL vegetable
broth
• Salt
• Pepper
• 2 tbsp. capers
• 1 handful of cherry
tomatoes (halved)
• 2 tbsp. pine nuts
• 500 g spaghetti
• Garnish: 100 g grated
Parmesan cheese
Spaghetti
Bolognese
15
Page 16
Sauces
Chasseur Sauce
Servings: 4
Preparation time: approx. 35 minutes
Di culty: easy
Ingredients:
• 250 g shallots
• 350 g brown mushrooms
• 5 tbsp. oil
• 500 mL dry white wine
• 1 tsp. sweet paprika spice
• 10 g fl our
• 400 mL mushroom stock
Preparation:
Add the roughly chopped shallots to the steel jug of the ThermoBlend Elite and mince for 10
seconds on speed 6, then use the spatula to push them down. Clean the mushrooms, slice
them and put half of them in the jug. Add a little oil and simmer for 4 minutes at 80°C on speed
1. Add the white wine and let it simmer without the lid (do not close with the measuring cup!) on
speed 1 for another 2 minutes. Add the paprika, fl our, stock and Demi Glace and cook for about
30 minutes at 90°C on speed 1. For this purpose, the lid must be closed again. Finally, add the
cold butter. Fry the other half of the mushrooms in a pan with clarifi ed butter, add the brandy
and then mix it in with the cooking fat and the cream to the chasseur sauce. Let it simmer for
another 5 minutes at 80°C on speed 1, season to taste. Fill into jars, close with lid and let cool on
the head for 2 minutes. When stored cool and dry, the sauce is good for about 2 weeks.
• 10 g cold butter
• 1 glass of Demi Glace (brown sauce)
• Clarifi ed butter
• 1 dash of brandy
• 100 mL cream
• Salt & pepper, cayenne pepper
• A little bit of clarifi ed butter for searing
16
Page 17
Sauces
Servings: 4
Preparation time: approx. 15 minutes
Di culty: easy
Ingredients:
• 1/2 onion
• 500 g processed cheese
• 200 mL milk
• 120 mL cream
• 1 red pepper
Preparation:
Please note the proportions and weigh everything carefully. Finely dice the onion and pepper.
Add all ingredients, except the kirsch, to the ThermoBlend Elite and heat for 10 minutes at 80°C,
then fi nely puree on speed 4 for 30 seconds. Season with a dash of kirsch.
• 1 shot of kirsch
• 2 tsp. spicy mustard
• 2 tbsp. white wine vinegar
• Cayenne pepper, paprika powder, salt &
pepper
Melted
Cheese
for nachos
17
Page 18
Servings: 4
Preparation time: approx. 30 minutes
Di culty: medium
Ingredients:
• 1 onion
• 600 g fresh mushrooms (champignons,
chanterelles, porcini mushrooms)
• A little oil
• White wine
• Paprika powder
• Flour
• Stock
Preparation:
Prepare everything. Do not wash the mushrooms, but rub them with paper towels or scratch
them clean with a knife. Then cut them into thin slices and sprinkle them with lemon juice so
that they retain their color. Mince the onion and fi nely chop it for 20 seconds on speed 6 in
the ThermoBlend Elite. Add butter and sauté the onion for 3 minutes at 90°C. Then gradually
add a handful of mushrooms and sauté while stirring. When all the mushrooms are sautéed,
season with salt and pepper, mix half of the fi nely chopped parsley and add the cream.
Simmer the mushrooms for 10 minutes at 70°C on speed 1. Finally, season with lemon juice,
salt and pepper and sprinkle with fresh parsley. It pairs perfectly with dark roasts, Schnitzel and
meat strips.
Sauces
• Demi glace
• 10 g butter
• Brandy
• Juice of 1/2 organic lemon
• 1 handful of parsley
• Sea salt
• Pepper from the mill
• 200 mL cream
18
Mushroom
Sauce
Page 19
Jams, Purees & More
Dark Berry
Puree
Preparation time: approx. 15 minutes
Di culty: easy
Ingredients:
• 500 g deep-frozen mixed berries
(as required) or fresh blackberries,
raspberries, blueberries, etc.
• 1 pinch of cinnamon
• Pulp of a vanilla pod,
• Optional: honey, agave syrup or liquid
stevia (careful: very sweet!)
• Juice of 1 lemon
• 4 cl of raspberry spirit
Preparation:
Add the frozen berry mixture or the
washed fresh berries with the other
ingredients to the ThermoBlend Elite
and cook for 10 minutes at 90°C on
speed 1. Then puree at speed 4, until
a creamy mass is formed. Pour into
in well-cooked, clean glasses and
consume quickly. Tastes great as a
spread, on meat (Veal Schnitzel), or in
cereal.
19
Page 20
Jams, Purees & More
Preparation time: approx. 30 minutes
Di culty: easy
Ingredients:
• 500 g pears
• 500 g apples
• 1 cup apple juice
• Juice of 1 organic lemon
• Juice of 1 organic lime
• 100 g sugar
• 2 tbsp. honey
• 1 tbsp. marzipan
• Pulp of a vanilla pod
Preparation:
Weigh out the apples and pears,
wash and peel. Remove the core
and dice the pulp roughly. Put
all ingredients in steel jug of the
ThermoBlend Elite and cook for
about 10 minutes at 100°C on speed
1. Then puree fi nely on speed 4 for
about 30 seconds. Pour the puree in
glasses and cool. Tip: Tastes great
with potato pancakes, pastries or
with vanilla ice cream.
20
Apple
& Pear
Duo
Page 21
Jams, Purees & More
Quince
Jam
Preparation time: 30 minutes
Di culty: easy
Ingredients:
• 750 g quince
• 250 g jam sugar
• Juice of 1/2 lemon
• Pulp of one vanilla pod
Preparation:
Weigh the quince and peel. Then wash and quarter it and remove the core. Add quince quarters
to the steel jug of the ThermoBlend Elite, cover with 100 mL of water and boil for 20 minutes
on speed 1 at 100°C. Then add the jelly sugar, lemon juice and pulp of the vanilla pod and heat
for another 5 minutes on speed 1 at 100°C. The jam must cook bubbly for 3 minutes. Then
fi nely puree on speed 4 until a silky consistency is obtained. Pour into hot rinsed glasses, wait a
minute, cover with lid and turn the glass upside down for 5 minutes.
21
Page 22
Jams, Purees & More
Preparation time: 1 hour
Di culty: medium
Ingredients:
• 5 organic lemons
• Juice of 2 oranges
• Pulp of one vanilla pod
• 1/2 red chilli pepper
• 150 g sugar
Preparation:
Weigh the sugar on the integrated scales. Wash the lemons, then scrape fi ne zest from the
skin, remove the white skin and add the lemon meat to the ThermoBlend Elite. Core the chilli
pepper and then cut it into very fi ne strips. Add it together with the remaining ingredients in the
pot and cook it on speed 1 at 100°C for 10 minutes. If the mass is too liquid, add gelling sugar
and bring it to boil again. Puree for 30 seconds on speed 4, pour it into hot rinsed glasses and
store it in a cool place a er cooling. The jam lasts 6 months.
Lemon
22
Jam
with fi ne zest
Page 23
Steaming
Asian
Servings: 4
Preparation time: 90 minutes
Di culty: medium
Ingredients:
• 30 Wonton wrappers
(9 x 9 cm, deep-frozen)
• 350 g shrimp (ready to
cook)
• 1 stalk of lemongrass
• 3 spring onions
• 3 cm long piece of ginger
• Sea salt and crushed
pepper
• 1 red capsicum
Preparation:
Thaw the deep-frozen Wonton wrappers. Weigh the
shrimp, rinse and pat dry. Wash lemongrass. Clean
and wash spring onions, peel ginger. Put the ginger
and spring onions together with the prawns in the
jug of the ThermoBlend Elite, and fi nely chop for 5
seconds on speed 7. Pour the mass in a bowl. Wash
the capsicum, core and quarter it. Very fi nely chop ¼ of
the capsicum as described above and add them to the
other ingredients in the bowl. Stir cornstarch with 1 tbsp.
of water and pour it over the mixture. Mix everything
thoroughly. Season with salt and pepper. Fill wonton
wrappers one by one: moisten the edges with a little
water and put some of the fi lling in the middle. Fold up
the edges to the middle and press fi rmly together at
the top. Put them in the lightly oiled steam cooker. Fill
the pot with water and steam the dumplings for 10-15
minutes at 120°C. Clean the shiitake mushrooms and
cut them into quarters. Cut the remaining capsicum
into fi ne strips, wash carrots, peel them and cut them
into very fi ne sticks. Peel garlic and chop fi nely. Mix
chilli, soy and fi sh sauce with 6 tbsp. of water. Blanch
the vegetables in bubbly salted water at 100°C. Heat
sesame oil in a wok. Fry the shiitake mushrooms,
capsicum strips and carrot sticks in it for 1 minute. Add
garlic and fry for a short time. Stir in 2 tbsp. of the sauce,
season with salt and pepper. Put the vegetables in
small bowls, put the dumplings on top and serve with
the remaining sauce.
• 1 tbsp. cornfl our
• 200 g shiitake
mushrooms
• 2 carrots
• Sesame oil
• 2 garlic cloves
• 2 tbsp. green chilli sauce
• 2 tbsp. fi sh sauce
• 2 tbsp. soy sauce
Shrimp
Dumplings
23
Page 24
Steaming
Redfi sh Fillet
on a vegetable bed
Servings: 4
Preparation time: 30 minutes
Di culty: medium
Ingredients:
• 300 g carrots
• 1 bunch of spring onions
• 40 g butter
• 2 tsp. fl our
• 200 mL vegetable broth
• 100 mL white wine
• 250 mL whipped cream
Preparation:
Weigh the ingredients. Clean carrots and spring onions and cut them into 3 cm long sticks.
Season the redfi sh fi llets with 2 tbsp. of lemon juice, salt and pepper, place them in the steam
cooking attachment. Fill the steel jug with hot water and steam for about 15 minutes at 120°C.
Then empty the steel jug and sauté vegetables in hot butter for 2 minutes at 80°C. Dust with 1
tsp. of fl our and deglaze with broth, wine and cream and boil at 100°C. Place the steamer back
on top. Cook gently for 5 minutes at 60°C. Remove fi sh, place on preheated plates and season
again with lemon juice and a little sea salt. Season the vegetables with lemon zest and juice,
salt, pepper and sugar. Cut the chives in small rolls and sprinkle them on top. Arrange next to
the redfi sh fi llets on the plates and serve. Mashed potatoes make a great side for the fi llets.
• 4 redfi sh fi llets
• Juice and zest of 1 organic lemon
• Salt, pepper
• 1 pinch of sugar
• Oil
• 20 g chives
24
Page 25
& Celery Puree
Servings: 4
Preparation time: 15 minutes
Di culty: easy
Ingredients:
• 500 g potatoes
• 300 g celery
• 750 mL water
• 2 tsp. of salt
• 100 mL milk
• 40 g butter
• ½ tsp. of sea salt
• Nutmeg
• 1 clove of garlic
Vegetables and Meat
Potato
Preparation:
Weigh the potatoes and celery, peel and cut
into chunks. Put the pieces of potato and
celery into the steamer. Steam for about 20
minutes at 120°C over salted water. When
the time is up, drain the water and pour the
potatoes and celery into the steel jug. Add
milk, butter, nutmeg, salt and the chopped
garlic to the jug and puree the mixture for
15 seconds on speed 4 until it has a creamy
consistency. Serve hot. Delicious with meat,
fi sh or as is.
25
Page 26
Vegetables and Meat
Turkish
Meatballs
with red lentils
Servings: 4-6
Preparation time: 20 minutes
Di culty: easy
Ingredients:
• 1/4 bunch of plain parsley
• 1/4 bunch of mint
• 1 red onion
• 3 spring onions
• 500 mL of water
• 200 g of red lentils
• 30 g paprika paste
Preparation:
Weigh the bulgur. Mince the parsley, mint, onion and spring onions in the jug of the
ThermoBlend Elite for 10 seconds on speed 6 and pour into a bowl. Put the water, red lentils,
paprika paste and salt in the jug and cook for 15 minutes at 100°C on speed 1. Add bulgur and let
cook for another 2 minutes. Then remove the cap and let it swell for 20 minutes. Then add the
herb-onion mixture, olive oil, spices and lemon juice and mix for 30 seconds at speed 4. Form
30 small balls out of the mass, fry them briefl y in a pan, arrange on a fresh salad and drizzle
everything with lemon. A real treat!
• Sea salt
• 120 g bulgur
• Olive oil
• 2 tsp. cumin
• 1 tbsp. chilli fl akes
• Juice of 1 lemon
26
Page 27
Vegetables and Meat
Veggie-Burger
Servings: 4-6
Preparation time: 30 minutes (including baking)
Di culty: easy
Ingredients:
• 1 cup six-grain mixture
• fl oury potatoes
• 1/2 bunch of plain parsley
• 1/2 bunch of chives
• 1 red chilli pepper
• 1 red capsicum
• 4 carrots
• 1 large onion
• 1 zucchini
• 1/2 celeriac
• 3 eggs
• 1 cup of oatmeal
• 200 g Parmesan
• 200 g pecorino cheese
• Nutmeg
• Sea salt and crushed pepper
on tomato cucumber salad
Preparation:
Fill the six-grain mixture into a small bowl
the evening before and cover it with water.
Let it sit overnight. Weigh the cheese.
Cook the peeled potatoes in the steam
cooker for 20 minutes at 120°C on speed 1
and then crumble them into the jug of the
ThermoBlend Elite. Chop parsley, cut chives
into small rolls. Free the chilli pepper from
seeds and cut into chunks. The same goes
for the capsicum. Also peel or clean the
remaining vegetables, cut into rough pieces
and fi ll everything in the jug. Chop for 30
seconds at speed 4, dust mass with fl our.
Add eggs, oatmeal and grated cheese and
stir on speed 1 until doughy. Form a burger
with wet hands and fry in butter in a hot pan.
In addition serve a green salad. Healthy and
damn tasty!
27
Page 28
Vegetables and Meat
Crispy
Roast
Servings: 4-6
Preparation time: 2 hours
Di culty: medium
Ingredients:
• 800 g Kassler meat
• 1 garlic clove
• Greens
• 4 large onions
• 1 tbsp. vegetable broth
Preparation:
Rub the pork with the garlic clove. Peel and clean the greens and cut them into coarse pieces.
Chop in the jug of the ThermoBlend Elite for 30 seconds on speed 10 and pour into a bowl. Put
the meat in the steam cooker. Quarter the onions and add them to the steamer. Steam the
remaining ingredients (beer, mustard, water, lovage, vegetable broth) in the jug for 30 minutes
at 120°C on speed 1. Preheat oven to 220°C. Brush the roast with the pureed vegetables. Bake
for 30 minutes in an open roasting pan. In the meantime, you can cook potatoes, pasta or rice.
Put the onions in the pan, boil the broth and pour the dissolved starch into it. Puree for about 20
seconds at speed 4, season to taste and add to the meat.
28
• 250 mL beer
• 1 tsp. mustard
• 500 mL water
• 1 stalk lovage
• 3 tbsp. starch
Page 29
For Babies & Kids
Servings: 4
Preparation time: 15 minutes
Di culty: easy
Ingredients:
• 4-5 peaches
• 3 bananas
• 1 bowl of strawberries
• 2 measuring cups of water
Preparation:
Wash the peaches, remove the core and
cut them into cubes. Peel bananas and
chop them into big pieces. Wash the
strawberries, cut in half and fi ll in the jug of
the ThermoBlend Elite. Add 2 measuring
cups of water and boil the mixture at 100°C
on speed 2 for about 10 minutes. Then
puree briefl y on speed 4 and fi ll into jars.
If you like the puree thick, you only mash
shortly. If you like it more liquid, puree longer
and add water, if needed.
Fruit
Puree
for babies
29
Page 30
For Babies & Kids
Vegetable
Mashed Potatoes
Servings: 2
Preparation time: 20 minutes
Di culty: easy
Ingredients:
• 200 g of vegetables (carrot, kohlrabi,
zucchini, pumpkin, parsnip …)
• 100 g potatoes
• 500 mL water
• 2 tbsp. rapeseed oil
• Juice of 2 oranges
Preparation:
Weigh the potatoes, peel and cut them
into pieces. Weigh vegetables, clean and
cut them into pieces. Mix everything in the
jug of the ThermoBlend Elite for about 20
seconds at speed 5. Pour the mass in the
steamer on perforated baking paper, pour
500 mL of water into the jug and steam for
10 minutes at 120°C. Pour away remaining
water. Pour the mass into the jug. Add the
rapeseed oil and orange juice and puree
for 30 seconds at speed 4. Fill in glasses.
In the fridge the mash holds for at least a
day. You can (depending on the baby’s age)
also add lean meat or fi sh as an ingredient.
Who likes it thinner, puree it longer and add
water, if needed.
30
Page 31
For Babies & Kids
Fast
Strawberry
Ice Cream
Servings: 4
Preparation time: 4 hours
Di culty: easy
Ingredients:
• 1 kg strawberries
• 70 g powdered sugar
• 400 mL cream
• 1 sachet vanilla sugar or pulp of vanilla pods
• Ice-cream sticks
• Small glasses or ice-cream molds
Preparation:
Weigh, wash and clean strawberries. And
strawberries and powdered sugar in the jug
of the ThermoBlend Elite and puree for 10
second at speed 6. Transfer the strawberry
puree to a bowl. In the cleaned jug, whip the
cream with the vanilla sugar with the stirring
spoon on speed 4, place the strawberry puree
in the jug with the cream and mix well again
until the mixture has a creamy consistency.
Then fi ll in the ice-cream molds or glasses
and freeze for about 4 hours in the freezer.
A er about 2 hours, insert the ice-cream
sticks into the mass when working with small
glasses. To remove the ice from the jar or
mold, run it under hot water for 2 seconds.
Fun not only for the little ones!
31
Page 32
For Babies & Kids
Preparation time: 15 minutes
Di culty: easy
Ingredients:
• 1 kg blueberries
• 500 g jelly sugar
• 1 sachet vanilla sugar
• Juice of 1/2 lemon
Preparation:
Weigh everything carefully and get started: Pour blueberries, gelling and vanilla sugar in the
ThermoBlend Elite jug and boil for 14 minutes at 80°C on speed 1. Pour in the lemon juice and
then puree the mixture on speed 4 for about 25 seconds. Fill the jam into hot rinsed glasses
and close tightly. As always, let them stand for at least 5 minutes upside-down. Then turn over
and let cool. Not only for kids, a sweet dream on the breakfast sandwich or cereal.
32
Blueberry
Jam
Page 33
Pestos & Spreads
Greek
Feta-Crème
Servings: 3
Preparation time: 5 minutes
Di culty: easy
Ingredients:
• 3 garlic cloves
• 1/4 bunch parsley
• 2 tbsp. dill
• 2 large red capsicums
• Olive oil
• 400 grams feta cheese
• Sea salt, ground pepper
Preparation:
Chop the garlic and herbs in the ThermoBlend Elite jug for 5 seconds at speed 6. Add the
chopped capsicums and oil and chop for another 5 seconds at speed 4. Crumble the weighed
feta cheese and place in the steel jug with the remaining ingredients and mix for 15 seconds at
speed 4.
33
Page 34
Nutty
Servings: 4
Preparation time: 30 minutes
Di culty: easy
Ingredients:
• 200 g walnuts
• 100 g pine nuts
• 50 g pecorino cheese
• 50 g parmesan cheese
• 2 bunches of basil
• 2 garlic cloves
• Cream
• Sea salt and ground pepper
• Olive oil
Pestos & Spreads
Pesto
Preparation:
Weigh nuts and cheese. Roast walnuts and
pine nuts briefl y in a dry pan. Then chop
them in the steel jug of the ThermoBlend
Elite for 10 seconds on speed 10. Crumble
the cheese into the nut mass, put the
washed basil leaves together with the fi ne
stems and all other ingredients in the jug
and, with the help of the pulse button,
mince them until a chunky mass has
formed. Add olive oil and mix at speed 2.
34
Page 35
Pestos & Spreads
Pesto
Genovese
Servings: 4
Preparation time: 30 minutes
Di culty: very easy
Ingredients:
• 60 g pine nuts
• 50 g Parmesan cheese
• 50 g pecorino cheese
• 4 garlic cloves
• 1 bunch of basil
• 150 mL olive oil (plus olive oil to top up)
Preparation:
First weigh the cheese and nuts. Roast
pine nuts in a small pan (without oil) until
golden brown for 10 to 12 minutes, stirring
constantly. Please stay close, the pine nuts
can burn quickly. Let it cool on a plate.
Crumble Parmesan and Pecorino into the
jug of the ThermoBlend Elite and then
crush them on speed 10. Finely chop garlic
and add to the jug with the washed and
dry-spotted basil leaves. Add roasted pine
nuts and fi nely chop them using the pulse
button. Then stir in the olive oil. Fill pesto
in clean, resealable glasses. Fill up to the
brim with oil and seal them or serve them
straight away with fresh pasta.
35
Page 36
Pestos & Spreads
Black
Olive
Spread
Servings: 4
Preparation time: 10 minutes
Di culty: easy
Ingredients:
• 2 garlic cloves
• 75 g black and pitted olives
• 75 g green olives
• 2 tsp. capers (drained)
• 1/4 bunch of basil
• Olive oil
Preparation:
Weigh the olives on the integrated scales. Quarter the garlic cloves and place in the jug of the
ThermoBlend Elite. Chop at speed 5 for about 10 seconds. Push down with the spatula. Add all
other ingredients and chop at speed 5 for about 20 seconds. At this point it could still be a little
bit solid. If you prefer it smoother, just puree it a little longer. Tastes delicious on fresh baguette
and other breads.
36
Page 37
Pestos & Spreads
Hummus
Servings: 6
Preparation time: 45 minutes
Di culty: easy
Ingredients:
• 350 g chickpeas
• 3 cloves of garlic
• 150 g sesame paste (tahini paste)
• juice of 1 organic lemon
• 1 pinch of cumin
• 3 tbsp. smooth parsley
• 4 tbsp. olive oil
Preparation:
Weigh the chickpeas on the scales, cover with water in the jug of the ThermoBlend Elite and
cook at 100°C for 20 minutes. Once so , fi nely puree at speed 4 for about 20 seconds. Add
the coarsely chopped cloves of garlic together with the tahini paste, the lemon juice and
the cumin, season with salt and puree again for 10 seconds at speed 4. Cover the prepared
hummus and let it cool for 30 minutes. Wash the parsley and pluck the leaves. Arrange the
chickpea paste in small bowls and drizzle with good olive oil. Garnish the hummus with olives,
lemon wedges, parsley leaves and chilli powder. An Arabic delicacy as a dip with fl atbread.
• sea salt
• 50 g black olives
• lemon slices
• chilli powder
• 1 fl atbread
37
Page 38
Pestos & Spreads
Guacamole
Servings: 3
Preparation time: 10 minutes
Di culty: easy
Ingredients:
• 6 ripe avocados
• 2 tomatoes
• 1 red hot pepper
• Juice of 2 lemons
• 2 cloves of garlic
• 125 g of natural yoghurt
• Sea salt and ground pepper
Preparation:
Halve the avocados, remove the pit. Use a spoon to remove the fl esh and place in the jug of
the ThermoBlend Elite. Add the coarsely diced tomatoes and hot peppers, the lemon juice,
the pressed garlic cloves and the yoghurt, mix everything together and puree at speed 4 for 10
to 20 seconds. Season with salt and pepper. A wonderfully fresh dip, especially in with spicy
tortilla chips.
38
Page 39
Milkshakes & Cocktails
Banana
&
Servings: 4 glasses
Preparation time: 10 minutes
Di culty: easy
Ingredients:
• 500 g strawberries
• 2 bananas
• Juice from 1 orange
• 2 tsp. honey or agave syrup
• 4 ice cubes
Preparation:
Weigh strawberries, wash and remove the
leaves, then cut into rough pieces. Cut
banana into pieces. Squeeze out orange.
Fill the jug of the ThermoBlend Elite in
the following order: fi rst the ice cubes,
then the strawberries, fi nally the banana
parts and the honey. Puree for 10 to 20
seconds at speed 10 until a creamy drink
has formed. A little tip: also tastes with 4
cl banana liqueur. A splash of lime gives
the shake a fresh touch.
Strawberry
Shake
39
Page 40
Milkshakes & Cocktails
Almond
Servings: 1 litre
Preparation time: 10 minutes plus soaking time
Di culty: easy
Ingredients:
• 1 cup whole almonds
• Approx. 1 L water
• 1 pinch of salt
Preparation:
Put the almonds in a small bowl, pour in
enough water to cover them and let them
soak overnight. A er soaking, place the
almonds in a sieve and rinse well. Next,
add the almonds together with fresh
water to the jug of the ThermoBlend Elite.
The quantity of water can infl uence the
intensity of the almond milk. Puree the
mixture for 30 seconds at speed 10. For
fi ltering the almond milk you need a nut
milk pouch. You hang it in a su ciently
large pot and then pour the milk. Squeeze
out the remaining liquid of almond pomace
from the pouch (moving from top to
bottom). Add the strained almond milk
to the jug again, add a pinch of salt and
mix briefl y at the highest speed. You can,
depending on your taste, also add agave
syrup, vanilla or cinnamon. This homemade
almond milk is a real WOW!
Milk
40
Page 41
Servings: 2 1/2 litres
Preparation time: 15 minutes
Di culty: easy
Milkshakes & Cocktails
Ingredients:
• 5 ripe passion fruits
• Cold water
• Ice
Preparation:
Cut the ripe passion fruit in half, scrape out the pulp and seeds with a spoon and strain into the
jug of the ThermoBlend Elite. Add water 3:1 and puree for 30 seconds at speed 10. The seeds will
separate from the pulp. Do not puree for too long, otherwise the seeds will be crushed. Pour the
mixture through a sieve into a large carafe. The seeds are caught in the sieve. Pour the fi ltered
juice with the ice and sugar into the jug of the ThermoBlend Elite and puree again on speed 4
for 10 seconds. If necessary, top up with water. 5 ripe passion fruits yield about two and a half a
litre of juice. Allow the fi lled bottles to cool in the refrigerator. Deliciously refreshing as a juice and
a good partner for cocktails with rum or vodka.
Passion
• Sugar
• Stevia or agave syrup to taste
Fruit
Juice
41
Page 42
Milkshakes & Cocktails
Caipirinha
Servings: per glass
Preparation time: 5 minutes
Di culty: easy
Ingredients:
• 4-6 cl cachaça
• 2 tsp. brown sugar
• 1 lime
• Ice cubes
• 2 mint leaves
Preparation:
Wash the lime, cut it into eighths and
squeeze out the juice with a wooden pestle
in the glass. Then add 2 tsp. of brown
sugar to the glass and dissolve the sugar
in the lime juice by gently stirring with the
wooden pestle. Crush the ice in the jug of
the ThermoBlend Elite, then pour it into the
glass. Be careful not to chop the ice for too
long. Pour 4 cl of cachaça or more in the
caipirinha glass and serve with a mint leaf
and straw.
42
Page 43
Servings: 2
Preparation time: 10 minutes
Di culty: easy
Ingredients:
• 1/2 honeydew melon
• 1/2 green apple
• 1/2 avocado
• A piece of ginger (3 cm long)
• Juice of 1 orange
• 1 tsp. brown sugar
• 5 ice cubes
• 1/4 bunch of fresh mint
Preparation:
Core the melon with a spoon and
remove the skin, then cut it into
pieces. Cut the apple into quarters
and add, with the core, into the
jug of the ThermoBlend Elite.
Squeeze orange and add the juice.
Wash ginger well and add to other
ingredients with the peel. Wash mint,
shake dry and place with the stems
in the jug. Puree everything at speed
10 for about 20 to 30 seconds. In the
second run, add the ice cubes and
crush again on level 10 for 10 seconds.
Smoothies
What it
Mint
to me
43
Page 44
Servings: 2
Preparation time: 10 minutes
Di culty: easy
Ingredients:
• 1/2 diced pineapple
• 1/2 ripe avocado
• 1 green apple
• 2 kiwis
• 10 seedless green grapes
• 1 cup almond milk
• Juice of 1 lime
• 1/4 bunch fresh mint
• 1/2 to 1 cup of water
Preparation:
Place pineapple chunks, the fl esh of
the ripe avocado, the quartered apple
with core, the kiwi meat (removed with
a spoon) and all other ingredients in the
jug of ThermoBlend Elite and mix 20 to
30 seconds on speed 10. Puree until the
mass is silky enough.
Smoothies
44
Green
Powerplant
Page 45
Dressing
Honey
Mustard
Dressing
Servings: 1/2 litre
Preparation time: 10 minutes
Di culty: easy
Ingredients:
• 150 mL light balsamic vinegar
• 80 mL honey or agave syrup
• 150 mL olive oil
• 50 g medium hot mustard
• 100 mL water or broth
• 2 tsp. herbal salt
• Sea salt and ground pepper
Preparation:
Weighed and balanced is a must. Only then will it be good. Pour vinegar and honey into the
jug of the ThermoBlend Elite and stir for 30 seconds on speed 4 with the stirring attachment.
Then add olive oil, mustard, water, salt and pepper and emulsify again for at least 1 minute
at speed 2. If necessary spice it up. This delicious dressing holds in the fridge for at least two
weeks and refi nes lettuce, but also goes well with crispy chicken.
45
Page 46
Nuts & Herbs
Chilli-nut
Mix
Servings: 2
Preparation time: 15 minutes
Di culty: easy
Ingredients:
• 15 g butter
• 200 g nut mix (almonds, hazelnuts,
pecans, walnuts, cashews)
• 1/2 tsp. cinnamon
• 1 pinch of chilli fl akes
• 80 g brown sugar
• 15 mL of water
46
Preparation:
Weigh out all ingredients. Add the butter,
nuts, cinnamon, chilli fl akes and sugar
into the jug of the ThermoBlend Elite and
fi nely chop with the pulse button for 10
seconds, then let it simmer for 5 minutes
at 100°C. Deglaze with water and simmer
for another 10 minutes at 100°C. Once
the sugar has completely dissolved, the
nut mix is ready. Spread out the mass
on a baking paper and allow to cool.
Depending on the season you can spice
up the nut mix with Christmas spices
(speculum, anise) or oriental spices (curry).
Page 47
Nuts & Herbs
Servings: 1
Preparation time: 10 minutes plus soaking time for the nuts
Di culty: easy
Ingredients:
• 150 g oatmeal
• 125 g hazelnuts
• 125 g almonds
• 1 coconut
Preparation:
Weigh the ingredients on the integrated scale. Roast the oats in a pan until they have a
brownish color. Soak the hazelnuts and almonds overnight and then chop them in the steel jug
of the ThermoBlend Elite on speed 10 for 10 seconds. Put the meat and water of the coconut in
the cleaned jug and process it into a smooth cream on speed 4. Add lemon juice and coconut
milk as needed and mix again briefl y. Arrange the oatmeal in a bowl, mix in the nut creme and
sweeten with honey or agave syrup. Then add the coconut yoghurt. Variations with di erent
fruits, also shredded dried fruits, are possible.
• Juice of 1/2 lemon
• 2 tbsp. coconut milk
• Honey or agave syrup to taste
• 100 g coconut yoghurt
Crunchy
Granola
topped with nuts
47
Page 48
Nuts & Herbs
Banana
Peanut
Ice Cream
Servings: 1
Preparation time: 10 minutes
Di culty: easy
Ingredients:
• 5 bananas
• 2 tbsp. peanut butter
• 1 dash of lemon juice
Preparation:
Cut 5 bananas into pieces and freeze them. Mix frozen banana pieces, cold peanut butter and
dash of lemon at speed 10 for 1 minute. Fill the superfast ice cream in small bowls and serve
immediately. You can also store the banana peanut ice-cream again in the freezer.
48
Page 49
Nut
Nuts & Herbs
Gugelhupf
Servings: 1 cake
Preparation time: 75 minutes
Di culty: easy
Ingredients:
• 100 g almonds
• 100 g hazelnuts
• 10 marzipan balls
• 200 g butter
• 2 eggs
• 175 g sugar
• 200 g fl our
• 1 sachet baking powder
• 100 mL milk
• 4 cl rum
Preparation:
Weigh out all ingredients and distribute into
small bowls. Then you can start: grease the
cake pan, preheat the oven to 180°C upper
and lower heat. Chop almonds, hazelnuts
and marzipan balls in the jug of the
ThermoBlend Elite for 5 seconds at speed 10.
Transfer mass to a bowl. In the jug, stir
butter, eggs and sugar for 2 minutes
at 40°C on speed 4. Pour the
ground almond-hazelnutmarzipan mixture and all
remaining ingredients
in the jug and mix for
30 seconds on speed
2. Pour the dough
mixture into the cake
pan and bake in the
oven for 40 minutes.
49
Page 50
Creams & Deserts
Servings: 2 glasses
Preparation time: 3 minutes
Di culty: easy
Ingredients:
• 250 mL mayonnaise
• 100 mL milk
• 2 garlic cloves
• 1 tsp. sugar
• 1 tsp. light balsamic cream
• 1 pinch of cayenne pepper
• 1 tsp. onion granules
• 1 pinch sea salt
Preparation:
For the basic spread, which can be
varied in many ways - sometimes Asian,
sometimes Italian, sometimes Spanish mix mayonnaise and milk in the jug of the
ThermoBlend Elite 30 seconds on speed 2
with the butterfl y rod. Press in garlic and add
remaining ingredients. Stir the cream again
for 1 minute at speed 2. Season with salt and
pour into glasses. Pep up club sandwiches,
salads, egg dishes and more.
50
Sandwich
Spread
Page 51
Creams & Deserts
Double
Cream
Servings: 4
Preparation time: 10 minutes
Di culty: easy
Ingredients:
• 300 g butter in coarse pieces
• 300 mL whole milk with at least 3.5% fat
Preparation:
The preparation of the double cream takes long, but worth the wait. Heat the weighed
ingredients in the jug of the ThermoBlend Elite 8 minutes at 90°C on speed 2, then mix it for
30 seconds on speed 4 so the ingredients blend together. The mass should now rest in the
refrigerator overnight. Double cream – today almost nonexistent in supermarkets - is a common
ingredient for ice-cream. Especially in France, it is o en served instead of whipped cream with
sweets such as compote, cakes and pies. You can also refi ne sauces and soups with it. With
about 42% fat this is no light fare, but delicious. Very delicious!
51
Page 52
Creams & Deserts
Mojito
Servings: 4
Preparation time: 10 minutes
Di culty: easy
Ingredients:
• 1 lime
• 100 mL water
• 110 mL lemonade (carbonated)
• 40 g brown cane sugar
• 40 mL Havana Club Rum (3 años)
• 5-8 mint leaves
• 260 g ice cubes
Preparation:
Crush the halved lime with water in the jug of
the Crush ThermoBlend Elite for 2 seconds on
the highest speed and collecting the lime juice
in a glass. Remove lime residue and rinse the
jug well with cold water. Fill the jug with the
lime juice, lemonade, cane sugar, rum, mint
and ice cubes and chop the mix for 30 to 40
seconds at speed 6. Fill the Mojito Slush into
four tall tumblers, garnish with mint leaves and
the party can start. This delicious drink is the
perfect example of the ice crushing power of
the ThermoBlend Elite. You can practice with
many cocktails!
Slush
52
Page 53
Simmer
Spicy
Tomato
Sugo
Servings: 1 litre
Preparation time: 20 minutes
Di culty: easy
Ingredients:
• 1 red capsicum
• 2 onions
• 3 garlic cloves
• 10 aromatic tomatoes
• 2 stalks of basil
• 5 fresh sage leaves
Preparation:
Clean vegetables, peel and cut into coarse pieces. Fill everything in the jug of the
ThermoBlend Elite and chop for 10 seconds at speed 8. Add olive oil and simmer for 3 minutes
at 100°C. Weigh the tomato paste and the pureed tomatoes and add the agave syrup, sweet
paprika and broth to the jug and let the mixture cook at speed 2 for 10 minutes at 100°C.
Finally, season with balsamic vinegar, soy sauce, orange juice, salt and pepper. Puree all over
again for a short time at speed 4 and then stir for a few seconds on speed 1. Let sugo cool, put
in clean glasses and refrigerate. Now you’ll always have tomato sugo for a quick spaghetti
meal.
• 1 handful of parsley
• 1 red chilli pepper
• Olive oil
• 140 g tomato paste
• 800 g pureed tomatoes
• 1 tbsp. agave syrup
• 1 tbsp. sweet paprika
• 1 cup vegetable broth
• 2 tbsp. dark balsamic vinegar
• 2 tbsp. soy sauce
• Juice from 1 orange
• Sea salt & ground pepper
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Page 54
Simmer
Mussels
Servings: 2
Preparation time: 30 minutes
Di culty: easy
Ingredients:
Mussels:
• 1 kg of mussels per person
Stock:
• 1 large onion
• Leeks
• 1/2 pieces of celery
• 50 g butter
• 500 mL white wine
Preparation:
Weigh, wash and clean the mussels. Please note: If the mussels are open before cooking, do
not use them. If they are not open a er cooking, do not use them either. Add the mussels to the
steamer and season with sea salt and crushed pepper. Add half of the onion, the white pieces
of leeks and the celery to the jug and chop for 5 seconds on speed 5. Add the butter and the
remaining ingredients such as white wine, water, bay leaves and peppercorns in the jug, place
the steam cooking attachment on top and cook the mussels on speed 1 for 25 minutes at 120°C.
A er cooking, season the mussels and fi sh out the bay leaves and the peppercorns from the
broth. Place the mussels in a preheated dish and pour the broth over them. Serve with fresh
baguette and the evening is saved.
• 200 mL water
• 3 bay leaves
• 20 peppercorns
• sea salt & pepper
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Page 55
Stuffed
Capsicum
Servings: 4
Preparation time: approx. 2 hours
Di culty: medium
Ingredients:
• 4 capsicums
(hollowed out)
Filling:
• 200 g pre-cooked
risotto rice
• 5 tbsp. parsley
• 200 g ground beef
• 1 tbsp. paprika
paste
• 10 g butter
• 2 tomatoes
• 1 zucchini
Preparation:
Weigh the ingredients. Cut o the top
of the capsicums and then hollow them
out. Season inside with salt. Filling: Wash
risotto rice several times. Chop parsley
in the jug for 10 seconds at speed 5. Add
the remaining ingredients (minced beef,
paprika paste, butter, zucchini, tomatoes,
salt, pepper and garlic) to the chopped
parsley and risotto rice in the jug and
mix for 10 seconds on speed 3. Fill the
hollowed capsicums up to the top and
place side by side in the steamer. Fill the
jug with 2 litres of water, put the steamer
on top and steam the stu ed capsicums
for 60 minutes at 120°C. Check the water
level and try the rice, if the rice is not
cooked yet, add some water and continue
cooking. Leave about 1/2 litre of water
in the jug, add the vegetable broth and
sauce ingredients and stir for 5 seconds.
Put the stu ed capsicums in a large
saucepan, pour the sauce on top and
leave it to sit for 10 minutes.
• Sea salt and
ground pepper
• 2 cloves of garlic
• 1 L of water
Sauce:
• 500 mL vegetable
broth
• 2 cloves of garlic
• 3-4 leaves of fresh
mint
• 3 tbsp. sour cream
Simmer
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Page 56
Simmer
Risi Bisi
Servings: 4
Preparation time: approx. 1 hour
Di culty: easy
Ingredients:
• 100 g Parmesan cheese
• 1 onion
• 40 g olive oil
• 250 g risotto rice
• 750 mL vegetable broth
• 100 mL white wine
• 300 g frozen peas
• 20 g butter
Preparation:
Place everything on the scale, weigh and then place the ingredients into bowls. Chop the
Parmesan in the jug of the ThermoBlend Elite for 10 seconds at speed 6 and pour it into a bowl.
Peel the onion, add it to the jug and chop it for 10 seconds at speed 6. Add olive oil and simmer
for 1 minute at 90°C on speed 1. Add the risotto rice and simmer for 3 minutes at 100°C on
speed 1 while stirring. Deglaze with hot vegetable broth and wine and cook for 20 minutes at
100°C with the lid open. Now put the frozen peas in the jug and cook for 5 minutes. Finally, add
the butter and grated Parmesan to the jug and stir in everything with the help of the spatula.
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Page 57
Simmer
Potato Gratin
Servings: 4
Preparation time: approx. 45 minutes
Di culty: easy
Ingredients:
• 850 g of potatoes (peeled and sliced)
• 2 onions (peeled and quartered)
• 3 tbsp. of melted cheese with herbs
• 200 mL milk
• 100 g sour cream
• 10 g butter
• 2 tsp. herb salt
• 1 tsp. pepper
• 1 tsp. salt
• 100 g cheese (grated)
• Parsley, if desired, for garnish
Preparation:
Put the onions into the jug and chop for
5 seconds at speed 7. Add the remaining
ingredients, except the grated cheese, and
cook for 15 minutes at 90°C on speed O.
Occasionally stir briefl y on speed -1 (le hand rotation). Pour the mixture into a
lightly greased baking dish. Sprinkle with the
cheese and bake for 20 minutes at 220°C
upper and lower heat. Garnish with parsley.
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Page 58
Biscuits & Cakes
Spelt
Oat
Biscuits
Preparation time: 30 minutes
Di culty: easy
Ingredients:
• 100 g spelt
• 1 small apple
• 50 g cranberries
• 200 g oatmeal
• 100 g honey
• 100 g butter
• 50 g chopped walnuts & almonds
• 1 pinch of cinnamon
• 1 pinch of the pulp of vanilla pods
• 1 tsp. baking powder
Preparation:
Weigh the ingredients. Pour spelt into the jug of the ThermoBlend Elite and grind for 45
seconds at the highest speed. Now remove the apple core, cut the apple into pieces and
add it to the spelt fl our. Add the cranberries and chop for 5 seconds at speed 8. Then add
the remaining ingredients and knead everything for about 1 minute at speed 1 into a dough.
Preheat the oven to 200°C upper and lower heat. Place the dough on a baking sheet with
a spoon and press down lightly. Depending on the oven, the baking time is 12 to 15 minutes.
Towards the end, checking won’t hurt. Let the still so biscuits cool on the sheet.
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Page 59
Biscuits & Cakes
Apple
Pie
Servings: 12
Preparation time: approx. 90 minutes (including baking)
Di culty: easy
Ingredients:
• 600 g apples
• 150 g butter
• 150 g sugar
• 150 g fl our
• 1 tsp. baking powder
• 3 eggs
Preparation:
Preheat the oven at 200°C lower and upper heat, grease cake pan with butter, weigh the
ingredients. Peel the apples and place in the jug of the ThermoBlend Elite and chop for 5
seconds at speed 4. Transfer apples to a bowl. Add remaining ingredients to the jug and mix for
60 seconds at speed 2, add apples to the dough and mix for 20 seconds on speed 1. Distribute
the dough evenly in the greased cake pan and then bake for about 35 minutes. Sprinkle with
cinnamon and sugar. The cake tastes best if it’s served lukewarm.
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Page 60
Biscuits & Cakes
Apple-Cinnamon
Servings: 16
Preparation time: approx. 90 minutes (including baking)
Di culty: easy
Ingredients:
Dough:
• 200 mL milk
• 1/2 cube yeast
• 400 g fl our
• 1 pinch salt
• 1 egg
• 50 g so butter
Glaze:
• 50 g powdered sugar
• 1 tbsp. apple juice
Preparation:
As always, weigh everything fi rst. Then heat milk in the jug of the ThermoBlend Elite for 1
minute at 40°C on speed 1. Add remaining ingredients and knead for 1 minute at speed 1 into a
dough. Leave the dough in the jug for 1 hour. Then roll out the dough on a fl oured work surface
to 40 x 40 cm. Mix sugar, brown sugar and cinnamon. Peel apples, remove the core and mince
them in the jug of the ThermoBlend Elite. Mix in 1 tbsp. sugar-cinnamon mixture with the
apples. Spread 50 g of melted butter on the square of dough, and place the mixture on top.
Roll up the dough and cut into strips about 4 cm wide. Place the rolls in a buttered baking pan
and bake in a preheated oven at 170°C (convection) for 25 minutes until golden brown. When
the rolls have cooled, stir the powdered sugar with 1 tbsp. of apple juice and spread it with a
brush onto the apple cinnamon rolls.
Sugar cinnamon fi lling:
• 100 g sugar
• 50 g brown sugar
• 1 heaped tsp. cinnamon
• 2-3 apples
• 50 g melted butter
Rolls
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Page 61
Biscuits & Cakes
Chocolate
Servings: 16
Preparation time: approx. 90 minutes
(including baking)
Di culty: easy
Ingredients:
• 165 g hazelnuts
• 220 g butter
• 200 g sugar
• 1 sachet of vanilla sugar
• 50 g honey
• 100 g yoghurt
• 125 g dark chocolate
• 3 eggs
• 165 g fl our (spelt type 630
or wheat type 550)
• 30 g cocoa
• 2 tsp. baking powder
Preparation:
Before you can start, weigh everything.
For the batter: Mix hazelnuts, butter,
sugar, vanilla sugar, honey, yoghurt,
chocolate and eggs in the jug of the
ThermoBlend Elite 1-2 minutes on
speed 5 until creamy. Then knead
fl our, baking powder and cocoa for 30
seconds on speed 1. Pour the mixture
into a buttered cake pan and bake for
45 minutes at 200°C lower and upper
heat. The dough can be pimped with a
dash of cognac.
Nut
Cake
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Page 62
Biscuits & Cakes
New York
Servings: 10-12
Preparation time: 90 minutes
(including baking)
Di culty: easy
Ingredients:
Base:
• 125 g wholegrain butter biscuits
• 80 g butter
Topping:
• 625 g cream
cheese
• 150 g sugar
Preparation:
Weigh all ingredients on the scale and
distribute them into small bowls. Grease
the edge of a cake pan and cover the
bottom with baking paper. Preheat oven
to 130°C upper and lower heat. Base:
Place the wholegrain biscuits in the jug
of the ThermoBlend Elite and chop for 20
seconds at speed 6. Add butter and mix
for 2 minutes at 50°C on speed 2. Pour
the dough in the cake pan and bake at
130°C for 12 minutes in the oven. Topping:
Add the cream cheese and sugar into
the jug of the ThermoBlend Elite and mix
for 30 seconds on speed 3. Insert stirring
attachment. Add eggs, sour cream,
lemon juice and grated lemon zest and
beat on speed 4 for 30 seconds until
creamy. Distribute the topping evenly
on the base of the cake and bake for
1 hour at 130°C upper and lower heat.
Finish: Allow the cake to cool down for
10 minutes in the oven with the door
slightly open and then carefully remove
it from the cake pan with a sharp knife.
Refrigerate for at least 1 hour.
• 3 eggs
• 125 mL sour cream
• 1 organic lemon
Cheesecake
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