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KOGAN SMARTERHOME™
THERMOBLEND FOOD
PROCESSOR AND COOKER
KASMPRCBLA
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Breakfast 3
Soups 12
Dips/Rubs 17
Mains 22
Rice/Noodle 35
Pastry/Dessert 42
Drinks 53
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BREAKFAST
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AVOCADO AND GOATS CHEESE
SMASH
Ingredients
• 80g frozen peas
• Boiling water, to soak
• 10 fresh mint leaves
• 40g goats’ cheese
• 1 avocado, flesh only
• ½ lemon, juice only
• Sea salt (to taste)
• Ground black pepper (to taste)
• 2–4 slices bread (of your choice),
toasted
Method
1. Place the frozen peas and boiling
water into a bowl and set aside for 2
minutes.
2. Attach the multifunctional blade into
the mixing bowl. Place in the mint
leaves.
3. Set the cooker to the chop at speed
7 for 9 seconds.
4. Scrape down the sides of the mixing
bowl with the provided spatula.
5. Drain the peas. Add the goats'
cheese, avocado, drained peas,
lemon juice, salt, and pepper.
6. Set the cooker to chop at speed 4 for
10 seconds.
7. Serve on top of toast.
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PORRIDGE
Ingredients
• 1 cup oats
• 3 cups milk
• 2 cups water
Topping suggestions:
• Sugar, honey, golden syrup, fresh
berries, vanilla yoghurt, mixed nuts,
stewed prunes
Method
1. Attach the multifunctional blade into
the mixing bowl. Place in the oats,
milk, and water.
2. Set the cooker to stir at 90°C, speed
1, heating power of 4, for 30 minutes.
3. Serve into bowls and add your
favourite toppings.
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ALMOND AND BLUEBERRY
BREAKFAST MUFFINS
Ingredients
• 260g blanched almonds
• 125g frozen blueberries
• 30g coconut flour
• 120ml milk
• 50ml extra virgin olive oil
• 3 eggs
• 60ml monk fruit sweetener or
sweetener of your choice
• 2 tsp baking powder
• Pinch of salt
• 1 ½ tsp vanilla extract
Method
1. Preheat the oven to 180°C.
2. Line a 12-hole muffin tray with muffin
wraps and set aside.
3. Attach the multifunctional blade into
the mixing bowl. Place the blanched
almonds into the bowl.
4. Set the cooker to chop at speed 7 for
10 seconds.
5. Scrape down the sides with the
provided spatula.
6. Add all remaining ingredients except
the blueberries into the bowl. Set the
cooker to chop at speed 4 for 20
seconds.
7. Add the frozen blueberries and gently
combine with a spatula.
8. Divide the batter evenly between
muffin wraps and bake for 20–25
minutes or until a wooden skewer
inserted into the centre of the muffins
comes out clean.
9. Transfer the muffins onto a wire rack
to cool for 15 minutes before removing
from the muffin tray and serving.
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PANCAKES
Ingredients
• 200g flour
• 300g milk
• 40g sugar
• 50g butter
• 10g baking powder
• 2 eggs
Method
1. Attach the multifunctional blade into
the mixing bowl. Place in the butter.
2. Set the cooker to saute at 60°C,
speed 2, heating power of 4, for 2
minutes.
3. Add the flour, sugar, baking powder,
milk, and eggs. Set the cooker to
chop at speed 4 for 1 minute.
4. Let the dough rest in the mixing bowl
for 30 minutes.
5. Grease a frying pan with butter and
cook the pancakes on both sides.
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YOGHURT
Ingredients
• 1.25L milk (1L if desiring a thicker
consistency）
• 200ml thickened cream
• 200g Greek natural yoghurt
Method
1. Attach the multifunctional blade into
the mixing bowl. Place in all the
ingredients.
2. Set the cooker to stir at speed 1 for
30 minutes.
3. Set the cooker to the ‘Yoghurt’
function at speed 1 for 9½ hours.
4. Store in the fridge and serve.
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BREAD
Ingredients
• 450ml water
• 15g fresh or 7g dried yeast
• 750g baker’s flour
• 1 tsp salt
• 2 tbsp olive oil
• 3 tsp bread improver (optional)
Method
1. Preheat the oven to 180°C.
2. Attach the kneading blade into the
mixing bowl. Place in the water.
3. Set the cooker to warm at 40°C with
a cooking power of 4 for 60 seconds.
4. Add the remaining ingredients.
5. Set the cooker to knead at speed 2
for 7 minutes.
6. Remove the dough to a bowl and
cover with plastic wrap. Allow it to
ferment for around 1 hour until
doubled in size.
7. Remove the dough to a flat working
table and knock out the excess air,
shaping it into a loaf, rolls or put
straight into a loaf tin.
8. Allow to rise for another 30 minutes
until almost doubled in size.
9. Bake for approximately 30 minutes.
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JAM
Ingredients
• 300g raspberries or strawberries
• 300g sugar
Method
1. Attach the multifunctional blade into
the mixing bowl. Place in all the
ingredients.
2. Set the cooker to stir at 100°C, at
speed 2, heating power of 10, for 30
minutes.
3. Pour the mixture into a warm
sterilized jar and refrigerate when
cool.
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ROTI BREAD
Ingredients
• 620g plain flour
• 50ml canola oil
• 600ml boiling water
• Pinch of salt
• Curry (to serve)
Method
1. Attach the kneading blade into the
mixing bowl. Pour in the water.
2. Set the cooker to boil at 120°C with a
heating power of 10 for 5 minutes.
3. Place the flour, canola oil, and salt
into boiling water.
4. Set the cooker to knead at speed 3
for 4 minutes.
5. This is a very soft dough. Flour the
surface well. Divide the dough into 4
pieces, then divide each piece into 5
for a total of 20 rotis. Roll out each
piece thinly into a circle.
6. Warm up a frying pan on medium
heat. Place 1 roti into the pan and fry
until cooked on one side. Flip and
cook the other side. Put aside and
keep warm. Repeat until all rotis are
cooked
7. Serve with curry, or as a wrap.
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SOUPS
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POTATO AND LEEK SOUP
Ingredients
• 500g leeks, cleaned and roughly
chopped
• 2 medium potatoes, peeled and
roughly chopped
• 750g chicken stock
• 1 onion peeled and quartered
• 100g cream
• 1 tbsp oil
• 1 tbsp butter
Method
1. Attach the multifunctional blade into
the mixing bowl. Place in the onion
and leeks.
2. Set the cooker to the chop at speed
8 for 10 seconds.
3. Add the butter and oil into the bowl.
4. Set the cooker to stir at 100°C, speed
2, heating power of 10, for 2 minutes.
5. Add the potato and chicken stock.
6. Set the cooker to cook at 100°C,
speed 1, heating power of 10, for 20
minutes.
7. Add the cream. Set the cooker to mix
at speed 2 for 2 minutes. Serve.
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PUMPKIN SOUP
Ingredients
• 750ml stock
• 1 onion, peeled and quartered
• 1 carrot, peeled and quartered
• 1 granny smith apple, cored and
quartered
• 250g peeled pumpkin, diced small
• Handful of fresh sage
• Salt and black pepper
• Cream (to taste)
Method
1. Attach the multifunctional blade into
the mixing bowl. Place in all
ingredients.
2. Set the cooker to blend at speed 10
for 30 seconds.
3. Set the cooker to stir at 100°C, speed
1, heating power of 10, for 30 minutes.
4. Add cream. Set the cooker to mix at
speed 3 for 10 seconds. Serve.
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MINESTRONE
Ingredients
• 600g mixed vegetables (for example,
potatoes, carrots, courgettes, celery
stalks, tomatoes, chard leaves, cooked
dried beans, pumpkin), cut in pieces as
needed
• 120g ditalini or similar short dried pasta
• 80g onions, halved
• 120g leeks, cut into pieces
• 1L water
• 40g extra virgin olive oil, plus 6 tsp extra
to serve
• 2 vegetable stock cubes (1 for per 0.5L)
• 1 tsp salt
• Parmesan cheese, grated (to taste)
Method
1. Attach the multifunctional blade
into the mixing bowl. Place in the
onions and leeks.
2. Set the cooker to the chop at speed
7 for 5 seconds.
3. Scrape down the sides with the
provided spatula.
4. Add in the extra virgin olive oil.
5. Set the cooker to saute at 120°C,
speed 1, heating power of 10, for 3
minutes.
6. Add in the mixed vegetables. Set
the cooker to the chop at speed 4
for 10 seconds.
7. Add the water and vegetable stock
cubes. Set the cooker to boil at
100°C, heating power of 5, for 15
minutes.
8. Add the salt and ditalini. Set the
cooker to boil at 100°C, at speed 1,
heating power of 10, for 8 minutes.
9. Serve soup hot, drizzled with extra
virgin olive oil and sprinkled with
basil leaves and grated Parmesan
cheese to taste.
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RATATOUILLE
Ingredients
• 1 medium onion, peeled and quartered
• 2 garlic cloves, peeled
• 20ml olive oil
• 200g zucchini
• 300g eggplant
• 300g ripe tomatoes
• 100g red capsicum
• 2 sprigs of thyme
• Salt and pepper (to taste)
• Handful of basil leaves
• Handful of flat-leaved parsley
Method
1. Attach the multifunctional blade
onto the mixing bowl.
2. Place the onion and garlic into the
bowl.
3. Set the cooker to the chop at speed
10 for 10 seconds.
4. Scrape down the sides of the bowl
with the provided spatula.
5. Add olive oil. Set the cooker to stir at
120°C, speed 1, heating power of 10,
for 3 minutes. Whilst cooking, cut the
zucchini into 1cm slices. Cut the
remaining vegetables into chunky
pieces.
6. Add all the vegetables, thyme, salt,
and pepper.
7. Set the cooker to cook at 100°C,
cooking power of 10, for 30 minutes.
8. Put the ratatouille into a serving dish,
remove the thyme and add the basil
and parsley. Stir through gently.
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DIPS/RUBS
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PESTO
Ingredients
• 80ml olive oil
• 50g pine nuts
• 60g shredded parmesan cheese
• 2 garlic cloves, peeled
• 2 good handfuls of fresh basil leaves
• Salt and pepper (to taste)
Method
1. Attach the multifunctional blade into
the mixing bowl. Place in the pine
nuts and garlic cloves.
2. Set the cooker to pulse at speed 10
for 5 seconds.
3. Scrape down the sides of the bowl
with the provided spatula and add
the basil and cheese.
4. Set the cooker to chop at speed 5 for
20 seconds.
5. Add the olive oil slowly through the
measuring cup hole.
6. Set the cooker to chop at speed 5 for
10 seconds.
7. Stir in the salt and pepper to taste
when finished.
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MOROCCAN SPICE MIX
Ingredients
• Grated zest of 1 orange
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp ground ginger
• 1 tsp chilli powder
• 1 tsp coarsely ground pepper
• ½ tsp turmeric
• ½ tsp ground cinnamon
• ½ tsp salt
• ½ tsp sugar
• ¼ tsp ground cloves
Method
1. Attach the multifunctional blade into
the mixing bowl. Place in all the
ingredients.
2. Set the cooker to the chop at speed
5 for 10 seconds.
3. Store the spice mix in an airtight
container in the fridge.
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HUMMUS
Ingredients
• 250g chickpeas, cooked
• 150ml water
• 50–70g lemon juice, freshly squeezed
• 60–140g tahini paste
• 1–2 garlic cloves
• 1–1 ½ tsp salt
• 1–2 tbsp extra virgin olive oil
• 2–3 sprigs of fresh parsley, leaves only
• ½ tsp ground cumin
• ½ tsp ground paprika
Method
1. Attach the multifunctional blade into
the mixing bowl. Place in the cooked
chickpeas, water, lemon juice, tahini
paste, garlic, and salt.
2. Set the cooker to chop at speed 7 for
1 minute.
3. Scrape down the sides of the bowl
with the provided spatula.
4. Set the cooker to chop at speed 7 for
30 seconds.
5. Transfer the hummus to a serving
bowl and garnish with olive oil,
parsley, cumin and paprika.
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GUACAMOLE
Ingredients
• 2 avocados
• 1 tbsp plain yoghurt
• 3 garlic cloves
• 1 lime, juiced
• 2 large red chillies
• Handful fresh coriander
• Salt and pepper (to taste)
• Corn chips (to serve)
Method
1. Attach the multifunctional blade into
the mixing bowl. Place in all the
ingredients.
2. Set the cooker to the chop at speed
3 for 20 seconds.
3. Set the cooker to blend at speed 10
for 15 seconds.
4. Top with a sprig of coriander and
serve with corn chips.
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MAINS
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Ingredients
BUTTER CHICKEN
• 400g chicken, diced into bite-sized cubes
• 80g butter
• 2cm piece ginger, peeled and grated
• 1 garlic clove peeled and grated
• 1 medium onion, peeled and quartered
• 60g natural yoghurt
• 25g almond meal
• 3 tbsp tomato paste
• 2 ½ tsp garam masala
• 1 tsp chilli powder
• 1 tsp turmeric
• Juice of ½ a lime
• ½ tbsp olive oil
• 2 tbsp cream
• 1 small bay leaf
• Pinch of salt
• Pepper (to taste)
• 1 ½ cups chopped coriander (reserve some
for garnish)
Method
1. In a bowl, add chicken, ginger,
garlic, yoghurt, garam masala,
chilli powder, turmeric, salt,
pepper, tomato paste, lime
juice, and almond meal and mix
well. Put it in the fridge for at
least 20 minutes or preferably
overnight. The longer time you
leave it the more depth of
flavour will develop.
2. Attach the multifunctional
blade into the mixing bowl.
Place in the onion.
3. Set the cooker to the chop at
speed 6 for 10 seconds.
4. Add the butter and olive oil.
5. Set the cooker to stir at 70°C,
speed 2, heating power of 5, for
15 minutes.
6. Add the bay leaf and chicken
mixture.
7. Set the cooker to cook at 100°C,
speed 1, heating power of 5, for
20 minutes.
8. Add the cream and coriander.
9. Set the cooker to cook at 100°C.
10. Serve with remaining coriander
as a garnish.
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Ingredients
BEEF GOULASH
• 1 large brown onion, peeled and
quartered
• 2 garlic cloves, peeled
• 20g olive oil
• 20g butter
• 500g gravy beef, trimmed and cut into
3cm cubes
• 200g button mushrooms, quartered
• 2 red capsicums, peeled and sliced
• 1 tbsp flour
• 1 tbsp sweet paprika
• 2 bay leaves
• 200ml beef stock
• 400g canned diced tomatoes
• 2 tbsp sour cream
• Extra sour cream and chopped flat-leaf
parsley to serve
• Egg noodles or bread (to serve)
Method
1. Attach the multifunctional blade
into the mixing bowl. Place in the
onion and garlic cloves.
2. Set the cooker to the chop at speed
5 for 10 seconds.
3. Add the olive oil, butter, and beef.
4. Set the cooker to stir at 80°C, speed
1, heating power of 5 for 4 minutes.
5. Add the remaining ingredients
except for the sour cream and
parsley.
6. Set the cooker to mix at speed 1 for 1
minute.
7. Set the cooker to boil at 105°C with
a heating power of 10 for 10 minutes.
8. Set the cooker to cook at 80°C,
speed 1, heating power of 2, for 2
hours.
9. When cooking has finished take a
little of the juice and stir it with sour
cream. Add the mixture into the
mixing bowl.
10. Serve with wide egg noodles or
with bread and top with extra sour
cream and parsley.
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Ingredients
FOCACCIA
• 500g bread flour
• 350ml water, warm, plus extra for
sprinkling
• 30 cherry tomatoes, halved
• 1 ½ tsp dried instant yeast
• 30ml olive oil
• 1 tsp fine sea salt
• 2 tbsp fresh rosemary leaves, chopped
• 1 tsp coarse sea salt
• 1 tsp sugar (optional)
Method
1. Lightly oil a large bowl then set it
aside.
2. Attach the kneading blade into
the mixing bowl. Place the
strong white bread flour, sugar
(optional), dried instant yeast,
olive oil, water, and fine sea salt
in the mixing bowl.
3. Set the cooker to knead at
speed 2 for 3 minutes.
4. Transfer dough to an oiled bowl,
cover with cling film. Leave to
ferment until doubled in size
(approximately 1–2 hours).
Towards the end of rising time,
oil a large baking tray then set it
aside.
5. With an oiled spatula, spread
dough out onto the prepared
baking tray then leave to proof
for a further 30 minutes.
6. Preheat the oven to 220°C.
7. Using oiled fingertips, make
indentations all over the risen
dough and press tomato halves,
cut sides up, onto the dough.
Sprinkle evenly with rosemary,
coarse salt, and the extra water,
then drizzle with olive oil.
8. Put the dough into the oven and
bake for 20 minutes or until
golden (adjust baking time
according to your oven).
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RED THAI CHICKEN CURRY
Ingredients
• 600g chicken breast, cut into bite-
sized pieces
• 230g canned sliced bamboo shoots,
drained
• 250g broccoli florets, frozen peas and
green beans, mixed
• 50g red Thai curry paste
• 400ml coconut milk
• 3 kaffir lime leaves
• 30g palm sugar or soft brown sugar
• 1 tbsp fish sauce
• Handful of fresh basil
• Handful of fresh coriander
• Sliced red chilli
• Rice (to serve)
Method
1. Attach the multifunctional blade into
the mixing bowl. Place in curry paste
and 60ml of coconut milk.
2. Set the cooker to stir at 100°C, speed
1, heating power of 5, for 2 minutes.
3. Add in the remaining coconut milk,
bamboo shoots, and kaffir lime
leaves.
4. Set the cooker to cook at 100°C,
speed 1, heating power of 10, for 6
minutes.
5. Add in the chicken breast.
6. Set the cooker to cook at 95°C with a
hating power of 10 for 10 minutes.
7. Add sugar, fish sauce, vegetables,
and basil.
8. Set the cooker to cook at 100°C,
speed 1, heating power of 10, for 6
minutes.
9. Serve with rice and garnish the curry
with coriander leaves and chilli.
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SAN CHOY BOW
Ingredients
• 500g lean pork mince
• 150g mushrooms, quartered
• 1 carrot, peeled and roughly chopped
• 1 zucchini, ends trimmed and roughly
chopped
• 1 onion, peeled and quartered
• 1 garlic clove, peeled
• 8 iceberg lettuce leaves, washed 1
tbsp vegetable oil
• 2 tbsp hoisin sauce
Method
1. Attach the multifunctional blade into
the mixing bowl. Place in the
mushrooms, carrot, and zucchini.
2. Set the cooker to the chop at speed
6 for 20 seconds.
3. Pour out the vegetable mixture and
set it aside. Place in the onion and
garlic into the mixing bowl.
4. Set the cooker to the chop at speed
5 for 15 seconds.
5. Scrape down sides with the provided
spatula and add the vegetable oil.
6. Set the cooker to saute at 120°C,
speed 2, heating power of 10, for 2
minutes.
7. Add in the pork mince.
8. Set the cooker to saute at 120°C,
speed 2, heating power of 10, for 1
minute.
9. Add the vegetable mixture and
hoisin sauce. Set the cooker to saute
at 120°C, speed 2, heating power of
10, for 2 minutes.
10. Drain off any liquid. Spoon the pork
mixture evenly into the lettuce cups.
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Ingredients
STEAMED RIBS
WITH BLACK BEAN SAUCE
• 500g pork spareribs (cut to 3 x 2cm in
size)
• 20g fermented black soybean
• 500ml water
• 2 slices fresh ginger
• 3–4 garlic cloves
• ½ tsp salt
• ½ tsp white pepper
• ½ tsp sugar
• 1 tsp Chinese rice wine
• 1 tsp vegetable oil
• 1 tsp tapioca starch
• 1 tsp light soy sauce or vegetarian oyster
sauce
• 1 fresh red chilli, seeded and sliced
• ½ sprig of spring onion, chopped and
garnish
Method
1. Place the pork spareribs in a large
bowl. Add salt, Chinese rice wine
and white pepper to the bowl and
mix. Marinate for 20 minutes.
2. Attach the multifunctional blade
into the mixing bowl. Put the
ginger, garlic and red chilli into the
mixing bowl.
3. Set the cooker to the chop at
speed 5 for 5 seconds.
4. Scrape down the sides of the
mixing bowl with the provided
spatula.
5. Add the vegetable oil and
fermented black soybean. Set the
cooker to saute at 120°C, speed 1,
heating power of 10, for 3 minutes.
6. Add the light soy sauce and
sugar. Set the cooker to saute at
120°C, speed 1, heating power of
10, for 2 minutes.
7. Mix the tapioca starch with 10ml
water to create a slurry. Add the
marinated pork spareribs and
slurry to the mixing bowl.
8. Set the cooker to the chop at
speed 2 for 30 seconds.
9. Remove onto a dish, then put the
dish into the steamer basket.
Clean the mixing bowl and add
the water to the mixing bowl. Set
the steamer basket in position.
10. Set the cooker to steam at 120°C
with a heating power of 10 for 20
minutes.
11. Garnish with spring onion and serve
immediately.
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FALAFEL
Ingredients
• 270g dried broad beans, soaked
overnight
• 90g dried chickpeas, soaked overnight
• 8 garlic cloves
• 300g onions, cut into quarters
• 5 sprigs of fresh coriander, roughly
chopped
• 10 sprigs of fresh parsley, leaves only
• 2 tsp salt
• ½ tsp freshly ground black pepper
• 2 tsp flour
• ½ tsp ground cumin
• 1 tsp ground coriander
• 1 tsp baking soda
• 3 tsp baking powder
• Sunflower oil for frying
Method
1. Attach the multifunctional blade into
the mixing bowl. Place the soaked
broad beans, soaked chickpeas,
garlic, onions, fresh coriander,
parsley, salt, pepper, flour, cumin,
ground coriander, baking soda and
baking powder into the mixing bowl.
2. Set the cooker to blend at speed 9
for 30 seconds.
3. Scrape the sides of the mixing bowl
with the provided spatula.
4. Set the cooker to blend at speed 9
for 90 seconds.
5. Transfer the mixture into a bowl and
refrigerate for 1 hour.
6. Pour sunflower oil into a pan for deep
frying and heat until oil is hot.
7. Scoop 1 heaped tablespoon of the
mixture and use a second spoon to
shape the falafel and push it into the
hot oil. Fry falafel until golden brown
and crisp. Drain on paper towels.
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Ingredients
ZUCCHINI SLICE
• 375g zucchini, roughly chopped
• 200g rindless bacon
• 1 large onion, peeled and quartered
• 150g plain flour
• 200g grated cheddar cheese
• 60ml oil
• 5 eggs
• Salt and pepper (to taste)
• 1 tsp of mixed dried herbs
• Salad (to serve)
Method
1. Preheat the oven to 200°C.
2. Line a 30cm x 20cm baking tin with
baking paper, making sure it comes
up and over the sides for easy
removal.
3. Attach the multifunctional blade into
the mixing bowl. Place in the bacon.
4. Set the cooker to pulse at speed 10 for
5 seconds.
5. Remove the bacon to another bowl
and set it aside. Place the onion into
the mixing bowl.
6. Set the cooker to chop at speed 6 for
10 seconds.
7. Scrape down the sides of the bowl
with the provided spatula, then add
the oil into the mixing bowl.
8. Set the cooker to saute at 90°C at
speed 1, heating power of 7, for 2
minutes.
9. Add in the zucchini, eggs, and flour.
Set the cooker to chop at speed 6 for
10 seconds.
10. Scrape down and add bacon, cheese,
and herbs. Set the cooker to chop at
speed 2 for 1 minute.
11. Pour mixture into the lined tin and cook
for 25–30 mins until golden.
12. Leave in the tin for 5 minutes then slice
and serve with salad.
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BRAISED CHICKEN WINGS
Ingredients
• 400–600g chicken wings
(approximately 8)
• 20g sesame oil
• 30g caster sugar
• 30g garlic cloves, cut into slices
• 1 star anise
• 1 cinnamon stick
• 2 spring onions, trimmed and cut into
5cm lengths
• ½ tsp ground white pepper
• 300ml water
• 90g light soy sauce
• 15g dark soy sauce
• 50ml Shaoxing wine (Chinese cooking
wine)
Method
1. Attach the multifunctional blade into
the mixing bowl. Place the sesame
oil, castor sugar, and garlic into the
mixing bowl.
2. Set the cooker to saute at 120°C,
speed 1, heating power of 10, for 7
minutes.
3. Detach the multifunctional blade
and attach the butterfly whisk onto
the mixing bowl.
4. Add the star anise, white pepper,
light soy, dark soy, water, cinnamon,
wine, and spring onions.
5. Set the cooker to boil at 100°C at
speed 1, heating power of 10, for 5
minutes.
6. Add the chicken wings.
7. Set the cooker to boil at 100°C, at
speed 1, heating power of 10, for 20
minutes.
8. Set the cooker to boil at 120°C, at
speed 1, heating power of 8, for 3
minutes.
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Method
Ingredients
WITH CREAMY TOMATO SAUCE
• 500g chicken mince, broken into pieces
• 120g parmesan cheese, cut into pieces
• 120g red onions, cut into pieces
• 60ml whole milk
• 30g panko breadcrumbs
• 2 garlic cloves
• 30g fresh mixed herbs, leaves only
• 1 large egg
• 1 tbsp soy sauce
• 1 tbsp salt
• ¼ tsp ground black pepper
• Extra virgin olive oil, to grease
Sauce
• 400g canned tomatoes, whole or diced
• 210g red onions, cut into wedges
• 15ml extra virgin olive oil
• 2 garlic cloves
• 15g fresh mixed herbs, leaves only
• 30g tomato paste
• 12oz water
• 2 tsp sugar
• 1 tbsp salt
• ¼ tsp ground black pepper
• 60ml heavy whipping cream
• ¼ tsp dried red pepper flakes, to taste
CHICKEN MEATBALLS
(parsley, basil, and oregano)
(parsley, basil and oregano), plus extra
to garnish
1. Attach the multifunctional blade
into the mixing bowl. Place in the
parmesan cheese.
2. Set the cooker to chop at speed 10
for 8 seconds.
3. Transfer to a bowl and set aside.
Place the milk and breadcrumbs
into another bowl and set aside.
Place the onions, garlic, and mixed
herbs into the mixing bowl.
4. Set the cooker to chop at speed 7
for 5 seconds.
5. Scrape down the sides of the
mixing bowl with the provided
spatula.
6. Add the milk-soaked breadcrumbs,
parmesan, egg, soy sauce, salt,
black pepper, and chicken mince.
7. Set the cooker to chop at speed 5
for 15 seconds.
8. Transfer to a bowl and set aside.
Shape the mixture into small
meatballs (approximately 30g
each) and set aside. Clean the
mixing bowl.
9. Place the olive oil, onions, and
garlic into the mixing bowl. Set the
cooker to saute at 120°C, speed 1,
heating power of 10, for 10 seconds.
10. Add the mixed herbs. Set the cooker
to chop at speed 5 for 5 seconds.
11. Add the canned tomatoes, tomato
paste, water, sugar, salt, and black
pepper. Set the cooker to chop at
speed 5 for 30 seconds.
12. Put the meatballs in the steamer
basket and place the steamer basket
in position. Set the cooker to steam
at 100°C with a heating power of 10
for 20 minutes.
13. Remove the steamer basket and set
it aside. Keep the meatballs warm
and serve hot with sauce.
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Page 33
GARLIC PRAWNS
Ingredients
• 360g peeled prawns
• 100ml olive oil
• 5 garlic cloves, peeled
• 1 chilli
• Salt
Method
1. Attach the multifunctional blade into
the mixing bowl. Put the garlic cloves
into the mixing bowl.
2. Set the cooker to chop at speed 9 for
10 seconds.
3. Add the olive oil. Set the cooker to
saute at 120°C, speed 1, heating
power of 8, for 5 minutes.
4. Detach the multifunctional blade
and attach the butterfly whisk into
the mixing bowl. Add the prawns,
chilli, and a pinch of salt.
5. Set the cooker to saute at 120°C,
speed 1, heating power of 7, for 12
minutes.
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Page 34
CREAMY MASHED POTATOES
Ingredients
• 500ml water
• 750g potatoes, peeled and diced into
2cm pieces
• Pinch of salt
• 100ml milk or cream
Method
1. Attach the multifunctional blade into
the mixing bowl. Pour in the water.
2. Put the steaming basket onto the
mixing bowl. Place the potatoes into
the steaming basket and cover with
the steamer cover.
3. Set the cooker to steam at 120°C
with a heating power of 10 for 20
minutes.
4. Remove the steaming basket and
drain the potatoes. Clean the mixing
bowl and place the potatoes and
remaining into the mixing bowl.
5. Set the cooker to chop at speed 5 for
25 seconds.
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Page 35
RICE/NOODLE
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Page 36
STEAMED RICE
Ingredients
• 300g rice, rinsed
• 500ml water
Method
1. Attach the multifunctional blade into
the mixing bowl. Add the water.
2. Place the rice in the steamer basket
then place the steamer basket onto
the mixing bowl.
3. Set the cooker to steam at 120°C
with a heating power of 10 for 8
minutes.
4. Once complete, set the cooker to
steam at 120°C, speed 3, heating
power of 10, for 20 minutes.
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Page 37
PASTA DOUGH
Ingredients
• 375g plain flour
• 4 eggs
• 60ml olive oil
• 1 tsp salt
Method
1. Attach the kneading blade onto the
mixing bowl. Place in all the
ingredients.
2. Set the cooker to knead at speed 3
for 6 minutes.
3. Remove the dough and wrap it with
plastic wrap. Place into the fridge for
30 minutes. After 30 minutes, the
dough will be ready for use.
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Page 38
Ingredients
FETTUCINE CARBONARA
• 375g fresh fettuccine
• 150g pancetta, thickly diced
• 1 egg + 1 extra egg yolk
• 20g milk
• 50g parmesan or other cheese
• 50g butter
• 1.5L boiling water
• Black pepper (to taste)
Method
1. Attach the multifunctional blade into
the mixing bowl. Place in the cheese.
2. Set the cooker to grate at speed 1 for
20 seconds.
3. Remove the cheese into another
bowl and set aside. Place the egg,
egg yolk and milk into the mixing
bowl.
4. Set the cooker to the chop at speed
4 for 10 seconds.
5. Pour the mixture into the bowl with
cheese. Place the butter and
pancetta into the mixing bowl.
6. Set the cooker to stir at 100°C, speed
2, heating power of 4, for 3 minutes.
7. Pour the mixture into the cheese and
egg mixture. Clean the mixing bowl.
8. Put the fresh fettuccine and boiling
water into the mixing bowl. Swirl
gently with the provided spatula and
push down the fettuccine so it is
submerged in the water.
9. Set the cooker to boil at 100°C with a
heating power of 10 for 5 minutes.
10. Completing that, set the cooker to
boil again, this time at 80°C with a
heating power of 8, for 5 minutes.
11. Drain the water and tip the fettuccine
into the serving bowl with the egg,
cheese, and pancetta mixture. Add
black pepper and thoroughly mix
through with two wooden spoons so
all the pasta is coated, then serve.
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Page 39
PRAWN AND PEA RISOTTO
Ingredients
• 300g arborio rice
• 60g parmesan cheese, cut into chunks
• 900ml stock (either chicken or
vegetable)
• 2 garlic cloves, peeled
• 30g butter
• 1 tbsp olive oil
• 200–400g of green prawn meat
• 100g frozen peas
• Salt and pepper (to taste)
• Parsley (to taste)
• Lemon juice (to taste)
Method
1. Attach the multifunctional blade into
the mixing bowl. Place in the
parmesan cheese.
2. Set the cooker to the chop at speed
7 for 10 seconds.
3. Set the parmesan cheese aside. Add
the garlic into the mixing bowl.
4. Set the cooker to the chop at speed
7 for 8 seconds.
5. Add the butter, olive oil, arborio rice,
and stock.
6. Set the cooker to cook at 120°C,
speed 2, heating power of 10, for 20
minutes.
7. Add in the green prawns, salt,
pepper, peas, and parmesan cheese.
8. Set the cooker to cook at 85°C,
speed 1, heating power of 8, for 8
minutes. Allow to rest for 5 minutes
9. Adjust the taste with salt and
pepper. Add lemon juice and parsley,
then serve.
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Page 40
CHICKEN AND PRAWN NOODLES
Ingredients
• 200g fresh egg noodles
• 250g chicken breast fillets, cut into
2cm pieces
• 350g whole green prawns, peeled
and deveined
• 150g brown onion, cut into eighths
and segments separated
• 100g fresh bean sprouts
• 6 garlic cloves
• 6 spring onions, trimmed and cut into
pieces
• 30g peanut oil
• 30g dark soy sauce
• 20g sweet chilli sauce
• 1 tsp chicken stock paste
• 50ml room temperature water
• 500ml boiling water
• 2 fresh long red chillies, trimmed and
cut into thin slices
• 5 sprigs of fresh chives, cut into 3cm
lengths (for garnish)
Method
1. Attach the multifunctional blade into
the mixing bowl. Place the garlic and
spring onions into the mixing bowl.
2. Set the cooker to chop at speed 6 for
9 seconds.
3. Add the peanut oil and brown onion.
Set the cooker to saute at 120°C,
speed 1, heating power of 10, for 2
minutes.
4. Add the chicken, soy sauce, sweet
chilli sauce, stock paste, prawns, and
room temperature water. Set the
cooker to boil at 120°C, speed 1,
heating power of 10, for 6 minutes.
5. Pour out the mixture into a large bowl
Place the boiling water, noodles,
chillies, and bean sprouts into the
mixing bowl.
6. Set the cooker to boil at 120°C, speed
1, heating power of 10, for 2 minutes.
7. Drain the noodle mixture using the
filter basket and mix with the chicken
and prawn mixture.
8. Garnish with chives.
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Page 41
MISO RAMEN
Ingredients
• 1.8L water
• 100g dried ramen noodles
• 1 tbsp awase miso (mixed miso) or any
dark miso, adjust to taste
• 1 tbsp 3-booster powder (made from a
1:2:2 ratio of nutritional yeast,
wheatgerm, and lecithin)
• 1 tbsp soy sauce
• 1 tbsp wakame seaweed sprouts
• 30g carrot
• 50g sweet corn on the cob
• 1 tsp toasted sesame seeds (to
garnish)
• 3–4 cashew nuts, lightly toasted (to
garnish)
• Hard boiled egg, halved (to serve)
Method
1. Attach the multifunctional blade into
the mixing bowl. Place 1.5L of the
water into the mixing bowl and insert
the filter basket.
2. Add the ramen noodles to the filter
basket.
3. Set the cooker to boil at 100°C,
speed 1, heating power of 10, for 10
minutes.
4. Remove the filter basket, and using
the provided spatula, allow noodles
to drain. Transfer to a serving bowl.
5. Empty the mixing bowl. Add the
remaining 300ml of water and other
ingredients except for the garnishes
into the mixing bowl. Set the cooker
to boil at 98°C, speed 1, heating
power of 9, for 10 minutes.
6. Garnish with sesame seeds, cashew
nuts, and egg. Serve hot.
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PASTRY/DESSERT
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Page 43
ANZAC BISCUITS
Ingredients
• 120g butter, softened to room
temperature
• 150g plain flour
• 65ml golden syrup
• 100g rolled oats
• 50g sugar
• 50g dark brown sugar
• 60g desiccated coconut
• 1 tsp bicarb soda
Method
1. Preheat the oven to 160°C and line
two baking trays with baking paper.
2. Attach the multifunctional blade
onto the mixing bowl.
3. Place the butter and golden syrup
into the mixing bowl.
4. Set the cooker to cook at 70°C,
speed 2, heating power of 5, for 2
minutes. The butter should be
melted.
5. Add the bicarb soda
6. Set the cooker to mix at speed 3 for 5
seconds.
7. Add the remaining ingredients into
the mixing bowl.
8. Set the cooker to mix at speed 3 for
30 seconds.
9. Place 1 tbsp of the mixture at a time
onto the prepared trays, leaving
space for spreading and gently press
with the back of the spoon.
10. Bake for 10–15 minutes until lightly
golden.
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Page 44
Ingredients
CARROT CAKE
Cake
• 2 carrots, cut into 5cm pieces
• 2 eggs
• 160g raw sugar
• 150g plain flour
• 60g walnuts
• 110g vegetable oil
• 1 tsp vanilla extract
• 1 tsp bicarb soda
• ½ tsp mixed spice
• ½ tsp salt
Icing
• 230g icing sugar
• 60g cream cheese
• 30g butter
• 1 tsp lemon peel
• Juice of ½ a lemon
• Walnuts (garnish, optional)
Method
1. Pre-heat oven to 180°C.
2. Attach the multifunctional blade
into the mixing bowl. Place in the
carrots.
3. Set the cooker to the chop at speed
8 for 15 seconds.
4. Add all the other cake ingredients
except the walnuts.
5. Set the cooker to mix at speed 3 for
10 seconds.
6. Add the walnuts. Set the cooker to
the chop at speed 4 for 10 seconds.
7. Pour the batter into a well-greased
20cm ring tin or small loaf tin.
8. Bake in the oven for 25–35 minutes.
9. Clean the mixing bowl and attach
the butterfly whisk.
10.To make the icing, first put the
lemon peel and icing sugar into the
bowl.
11. Set the cooker to whip at speed 3
for 15 seconds.
12. Add the butter, lemon juice, and
cream cheese. Set the cooker to
whip at speed 3 for 15 seconds.
13. Spread the icing over the cooled
carrot cake and sprinkle with
walnuts (optional).
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Page 45
CHOCOLATE CAKE
Ingredients
• 250g sugar
• 200g self-raising flour
• 50g cocoa powder
• 120g butter, softened
• 160g water
• 2 eggs
• 1 tsp vanilla extract
Method
1. Pre-heat oven to 180°C. Grease or
line a 20cm round cake tin.
2. Attach the multifunctional blade into
the mixing bowl. Place in all the
ingredients.
3. Set the cooker to mix at speed 4 for
10 seconds.
4. Scrape down the sides of the mixing
bowl with the provided spatula.
5. Set the cooker to mix at speed 4 for
10 seconds.
6. Pour the batter into the
greased/lined cake tin and bake for
approximately 45–50 minutes.
7. Once cooked, let the cake stand in
the tin for 5 minutes. then turn onto a
cake rack.
8. Decorate to your liking and serve.
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Page 46
CHOCOLATE CHIP COOKIES
Ingredients
• 260g self-raising flour
• 125g butter, softened to room
temperature
• 100g white sugar
• 100g brown sugar
• 160g chocolate chips
• ½ tsp vanilla extract
• 1 egg
• ½ tsp baking soda
• ½ tsp salt
Method
1. Preheat the oven to 180°C. Line trays
with baking paper.
2. Attach the multifunctional blade into
the mixing bowl. Place in the butter,
white sugar, and vanilla extract.
3. Set the cooker to chop at speed 4 for
1 minute.
4. Add the egg. Set the cooker to mix at
speed 4 for 30 seconds.
5. Add the self-raising flour and salt.
Set the cooker to mix at speed 3 for
30 seconds.
6. Add the chocolate chips. Set the
cooker to mix at speed 1 for 20
seconds.
7. Chop
8. Drop heaped teaspoonfuls of the
mixture onto the lined trays leaving
room for spreading
9. Bake in the oven for approximately
10-12 mins.
10. Let cool on trays for 15 mins then
serve.
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Page 47
Ingredients
CREME CARAMEL
• 160g sugar
• 2 tbsp water
• 3 eggs
• 500g full cream milk
• 1 tsp vanilla extract
• 2 cups water
Method
1. Attach the multifunctional blade
into the mixing bowl. Put in the
sugar and water.
2. Set the cooker to stir at 90°C,
speed 3, heating power of 6 for 3
minutes.
3. Divide the mixture evenly into 6
ramekins. Tilt the ramekins to
spread the caramel on the base
and set it aside.
4. Place eggs and sugar into the
mixing bowl. Set the cooker to mix
at speed 4 for 5 seconds.
5. Add the milk and vanilla extract.
Set the cooker to stir at 70°C, seed
2, heating power of 5, for 5 minutes.
6. Pour the mixture into the ramekins.
Place them into the steamer basket
and covered with wet baking paper,
secure the steamer cover. Pour the
water into the mixing bowl and set
the steamer basket in position.
7. Set the cooker to the automatic
‘Steam’ function for 25 minutes.
8. Using oven gloves, carefully lift the
ramekins and leave to cool, then
place into the fridge for at least 2
hours.
9. Turn upside down on a plate then
serve.
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Page 48
SCONES
Ingredients
• 450g self-raising flour
• 250ml milk
• 50g butter
• 50g sugar for sweet scones or ½ tbsp
salt for savoury scones
• 1 egg
• Sultanas or dates for fruit scones, or
grated cheese, herbs or sundried
tomatoes for savoury scones
Method
1. Preheat the oven to 210°C. Line
baking paper onto a sheet pan.
2. Attach the multifunctional blade into
the mixing bowl. Place in the flour
and butter.
3. Set the cooker to pulse at speed 10
for 5 seconds.
4. Add the remaining ingredients and
detach the multifunctional blade.
Attach the kneading blade into the
mixing bowl and set the cooker to
knead at speed 3 for 3 minutes.
5. Remove the dough to a floured work
surface.
6. Pat the dough into a thick round
shape and using a cutter, cut into 12
rounds.
7. Put the rounds onto the lined baking
paper and bake for approximately 10
minutes or until just golden brown.
8. Remove from the oven and serve.
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Page 49
CHOUX PASTRY
Ingredients
• 120g plain flour
• 80g butter
• 150ml water
• 3 eggs
• ½ tsp sugar
• Small pinch of salt
Method
1. Attach the butterfly whisk into the
mixing bowl. Place the butter, sugar,
salt, and water.
2. Set the cooker to stir at 80°C, speed
1, heating power of 8, for 3 minutes.
3. Add in the flour.
4. Set the cooker to stir at speed 3 for
90 seconds.
5. Remove the mixture to a bowl and
place the bowl in the fridge for at
least 10 minutes to make sure the
mixture is chilled.
6. Pour the mixture back into the mixing
bowl and add eggs one by one.
7. Set the cooker to stir at speed 4 for
30 seconds.
8. The mixture is now ready to make
eclairs and profiteroles. If the mixture
is too runny, chill it in the fridge.
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Page 50
PIZZA DOUGH
Ingredients
• 500g strong baker’s flour
• 280ml water
• 40ml olive oil
• 30g instant yeast
• Salt
Method
1. Preheat the oven to 220°C.
2. Attach the kneading blade into the
mixing bowl. Place in the water, olive
oil, and salt.
3. Set the cooker to warm at 40°C with
a heating power of 4 for 1 minute.
4. Add in the instant yeast and flour.
5. Set the cooker to chop at speed 3 for
6 seconds.
6. Set the cooker to knead at speed 3
for 5 minutes.
7. Transfer the dough to a floured bowl
and rest covered for 30 minutes.
8. Divide the dough into 3 portions and
allow to rest for a further 15 minutes.
9. Shape the dough on a floured
surface and transfer it to a lightly
oiled tray.
10. Add your favourite toppings and cook
for 15 minutes.
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Page 51
CHURROS
Ingredients
• 90g baker’s flour
• 2 large eggs
• 60g milk
• 65g water
• 30g butter
• 12g sugar
• 1 tsp salt
Method
1. Preheat the oven to 175˚C. Place
greaseproof paper onto a baking
tray.
2. Attach the multifunctional blade into
the mixing bowl. Place the butter,
sugar, salt, water, and milk into the
mixing bowl.
3. Set the cooker to boil at 105°C,
speed 4, heating power of 10, for 2
minutes.
4. Add the baker’s flour. Set the cooker
to saute at 40°C, speed 3, heating
power of 4, for 97 seconds.
5. Pour the mixture into another bowl
and let it cool for around 15 minutes,
then add the eggs and mix with a
spatula until smooth and creamy.
6. Scoop the mixture into a piping bag
and squeeze the mixture into straight
lines around 20cm long onto the
baking tray.
7. Bake for 20 –25 mins or until golden.
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Page 52
BERRY SORBET
Ingredients
• 250g mixed frozen berries
• 250g white or caster sugar
• 30 ice cubes
• 1 small lemon, chopped and rindless
• 1 egg white
Method
1. Attach the multifunctional blade into
the mixing bowl. Place in the ice
cubes.
2. Set the cooker to pulse at speed 10
for 10 seconds.
3. Pour the crushed ice and set it aside,
then dry the mixing bowl. Place in
the white sugar.
4. Set the cooker to pulse at speed 10
for 6 seconds.
5. Add in the crushed ice, frozen berries,
lemon, and egg white. Set the cooker
to blend at speed 4 for 30 seconds.
6. Using the provided spatula, scrape
down the ingredients on the side of
the mixing bowl.
7. Pour out the mixture and freeze.
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Page 53
DRINKS
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Page 54
ICED COFFEE
Ingredients
• 300ml milk
• 2 shots of espresso coffee
• 2 scoops of ice cream
• 200g ice cubes
• 1 tbsp liquid sugar (optional)
Method
1. Attach the multifunctional blade into
the mixing bowl. Place in all the
ingredients.
2. Set the cooker to the ‘Turbo’ function
at speed 10 for 5 seconds to crush
the ice.
3. Set the cooker to blend at speed 10
for 20 seconds. Serve.
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Page 55
LEMON ICED TEA
Ingredients
• 1L water
• 50g sugar
• 2–3 lemons, quartered
• 4 teabags of your choice
• Ice cubes to serve
Method
1. Attach the multifunctional blade into
the mixing bowl. Place in the water,
sugar, and lemons.
2. Set the cooker to boil at 120°C, speed
3, heating power 10, for 10 minutes.
3. Add in the teabags and allow them
to steep for approximately 5 minutes.
Adjust time according to your taste.
The longer the teabags are left in,
the stronger the tea flavour.
4. Place tea in the fridge.
5. Serve with ice cubes and a slice of
lemon.
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Page 56
BANANA AND MANGO SMOOTHIE
Ingredients
• 1 banana, peeled and quartered
• 1 mango, peeled and stone removed
• 300g pineapple juice
• 150g natural yoghurt
• Handful of ice cubes
Method
1. Attach the multifunctional blade into
the mixing bowl. Place in all
ingredients.
2. Set the cooker to blend at speed 10
for 30 seconds.
3. Pour the smoothie into glasses and
serve.
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Page 57
MIXED BERRY SMOOTHIE
Ingredients
• 150g frozen mixed fruit berries
• 300ml milk
• 1 tsp vanilla extract
• 1 tsp clear honey
Method
1. Attach the multifunctional blade into
the mixing bowl. Place in all the
ingredients.
2. Set the cooker to blend at speed 10
for 30 seconds. Serve when blended.
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Page 58
FROZEN MARGARITA
Ingredients
• 3 limes, 1 cut into halves and 2 juiced
(approximately 70g each)
• 80–100ml tequila, to taste
• 3 pieces of orange zest, no white pith
and cut into 4cm strips
• 300g ice cubes
• 1 tbsp salt
• 1–1 ½ tbsp sweetener of your choice
Method
1. Spread the salt onto a small plate.
2. Rub lime halves around the rims of 2
cocktail glasses, then dip the rims
into salt. Set the glasses aside.
3. Attach the multifunctional blade into
the mixing bowl. Place the orange
zest into the mixing bowl.
4. Set the cooker to chop at speed 9 for
5 seconds.
5. Add the ice cubes, tequila,
sweetener, and lime juice
6. Set the cooker to blend at speed 10
for 1 minute.
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Page 59
SANGRIA
Ingredients
• 250g apples, unpeeled with cores
removed and cut into pieces
• 1 orange
• 1 lemon
• 150g sugar
• 600ml red wine
• 330ml lemon soda
• 30–50g vermouth
• 30–50g brandy
• 30–50g gin
• 10 ice cubes
Method
1. Attach the multifunctional blade into
the mixing bowl. Place the apples
into the mixing bowl.
2. Set the cooker to chop at speed 4 for
8 seconds.
3. Transfer to a 2L jug and set aside.
Using a vegetable peeler, thinly peel
off the zest of the orange and lemon
in long strands and set aside.
4. Remove white pith and pips from
both citrus fruits.
5. Place the peeled orange, peeled
lemon, and sugar into the mixing
bowl.
6. Set the cooker to chop at speed 10
for 1 minute.
7. Add the red wine, vermouth, brandy,
gin, ice cubes and lemon soda. Set
the cooker to crush at speed 10 for 1
minute.
8. Transfer to the jug containing the
chopped apples and serve garnished
with orange and lemon zest.
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