MaxiKA MX-100 SuperChef Recipe Book

Recipe Book

ThermoFoodPro

uper

hef

YEAR

INDEX

Winter Vegetable Soup Eggplant Parmigiana Flavoursome Fish with Seasonal Vegetables Chicken with Caramelized Onion Butter Chicken Lentils with Chorizo Pasta Carbonara Napoli Sauce Spaghetti Bolognaise Vegetable Risotto Amatriciana Beef Stroganoff Cheese and Bacon Quiche Chicken Rissoles Chicken in Plum Sauce Fusilli Pasta with Broccoli Gnocchi Meatballs Lasagne Zucchini Slice Lentil Patties Meat Loaf Moussaka Mushroom Risotto Pumpkin Risotto Pork Meatballs with Napoli Sauce Potato Cakes Potato Gratin Ratatouille Spaghetti Marinara Smoked Salmon Rolls Steak with Capsicum Sauce Tuna & Olive Pasta Sauce Turkey Stuffing Chicken, Olive & Tomato Sauce

5 5 6 6 6 7 7 8 8 9 10 10

11 11 12 13 13 14 15 16 17 18

19 20 20 21 22

23 24 24 25 25 26 26

27 27 28 29 30 30 31 32 32

33 33 34 34 35 35 36 36 37 37 38 39 40 40 41 42 43 44 44 45

46 47 48 49 49 50 51 52 53 54

55 56 57

59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80

81 82 83 84 85 86 87 88 89

BASICS

Beating Egg Whites Boiled Eggs Boiling Water Breadcrumbs Cooking Dry Pasta Mincing Meat Mashed Potato Onion Browning/Sautéing Steaming Rice Vegetable Stock Concentrate Whipping Cream Vanilla Sugar

STARTERS, SALADS & SPREADS

Caramelized Onions Oriental-Inspired Salad Light Coleslaw Jasmine Rice Salad Anchovy Pate Cheese Pate with Walnuts Chicken Liver Pate with Pepper Stuffed Tomatoes Felafals Mascarpone & Pumpkin Pancakes Pinwheels Zucchini & Corn Fritters Quince Paste Liver Pate Scrambles Garlic Eggs with Prawns Seafood Val Au Vents Smooth Peanut Butter Plum Jam Chocolate Spread Orange Marmalade Peach Marmalade Raspberry Jam

DIPS & SAUCES

Guacamole Beetroot Dip Hummus Dukkah Basil Pesto Black Olive Tapenade Chunky Cashew Dip Tzatziki Spicy Coriander & Sundried Tomato Dip Almond Sauce White Sauce Hollandaise Sauce Gorgonzola Sauce Mayonnaise Asian Dressing Mixed Berry Sauce Mocha Sauce Apple Sauce Gravy Béarnaise Sauce Curry Paste Mushroom Sauce Ricotta and Pesto Sauce Satay Sauce Smoked Salmon Sauce Sweet Pepper Sauce Tartar Sauce Honey Soy Marinade Tuna Sauce

SOUPS & MAINS

Asian Inspired Carrot Soup Cream Carrot Soup Italian Minestrone Soup Gazpacho Zucchini Soup Moroccan Bean Soup Bacon and Pumpkin Soup Tomato Soup Cream Pea Soup Red Lentil Soup

INDEX

BABIES & TODDLERS

Fruit Purée Dessert Fruity Yoghurt Drink Rice Cereal Vegetable Purée Vegetable Soup Vegetable Puree with Beef Vegetable Puree with Legumes

Note: Superchef recipes are a great tool to get to know your appliance. Some of them may need adjusting to cater for individual palette.

90 91 92 93 94 94 95

95 96 97 98 99 100 101 102 103 104 105 106

107 108 109 110 110 111 112 113 114 115 116 117 118 119 120

121 122 123 124 124 125 126 127 128 129 130 131

132

17 133

133 134 134 135 135 136 136 137 137 138 138

139 139 140 140

141 141

142 142 143 143 143 144 144

DESSERTS

Decadent Chocolate Mousse Superchef Pavlova Strawberry Ice Cream Berry and Citrus Sorbet Custard Sauce Lemon Mousse Cinnamon and Orange Rice Pudding Chocolate Custard Pancakes Apricot Slice Apricot Soufflé Banana Fritters Chocolate Cheesecake Coffee Truffles Cream Caramel Lemon Cream Filling Truffles Spanish Doughnuts Zabaglione

BREAD, BISCUITS & CAKES

Anzac Biscuits Scones Shortbread Short Crust Pastry Puff Pastry Muffins Pizza Dough Peach Cake Jaffa Cake Apple & Rhubarb Muffins Banana Bread Blueberry Muffins Bread Dough Carrot & Walnut Cake Cheese & Bacon Muffins

Choc Chip Muffins Chocolate Chip Cookies Chocolate Muffins Cream Frosting Frosting Mascarpone Cream Gingerbread Men Jam Roll Paratha Ploughman’s Loaf Plum Cake Whole Wheat Italian-Style Pizza Wholemeal Bread

DRINKS

Hot Chocolate Caffé Latté Milkshake Island Mocktail Hawaiian Cocktail Lemon Granita Strawberry Daiquiri Lemonade Ginger Beer Pineapple Juice Carrot Juice Juices Made in the Superchef Fruit Smoothie Baileys Mocha Frappe Brekkie Smoothie Frozen Champagne Cocktail Iced Coffee Sangria

BASIC FUNCTION TABLE

BASIC FUNCTION TIME, TEMPERATURE & SPEED

Beating

Eggs - 4-8 eggs, room temperature, use mixing tool

3-5 minutes, speed 3

Butter softening

chopped 40 seconds, temperature 50°C,speed 3

Boiling

Water 500g 8-10 minutes, temperature 100°C, speed 1 1000g 12-14 minutes, temperature 100°C, speed 1 Dry Pasta 400g (1000g water) 14 minutes, temperature 100°C, speed 1 Potatoes 750g, cubed (500g water) 15 -20 minutes, temperature 100°C

Cakes, mixing

Maximum 600g 30 seconds, speed 5-6

Chocolate, grating and melting

Grating - Maximum 250g, broken into pieces

Pulse using the pulse function 3 times, grate for 10

seconds, gradually increasing from speed 5-7-9 Melt - times may vary due to quantities of chocolate used

2 minutes, temperature 50°C, speed 3

Chopping

Onion, garlic 5 seconds, speed 6 Salads 5 -10 seconds, speed 4

Crushing

Ice, maximum 400g (using small blocks or cubes)

Pulse using the pulse function 3 times, crush for 20

seconds, graduating from speeds 5-7-9

Heating

Milk, approx 400g 6-8 minutes, 70C, speed 2 (do not exceed 90°C)

Juicing

Add fruit, vegetables and ice 20 -30 seconds, graduating from speed 5-7-9 Add liquid 20 seconds or until desired consistency is achieved, strain

through cooking basket if required

BASIC FUNCTION TABLE

BASIC FUNCTION TIME, TEMPERATURE & SPEED

Kneading

!"#$%&'&()*+(#(&,--$&."#/ 1-2 minutes, speed 1

Milling/Grinding/Grating

Grains, spices 20 seconds - 2 minutes, speed 9 Lemon Rind 10-20seconds, speed 8 Nuts to nut meal 5- 10 seconds, speed 8 Sugar to icing sugar 15-20 seconds, speed 8 Sugar to caster sugar 5 seconds, speed 8 Coffee - maximum 250g 30-60 seconds, speed 9 Bread Crumbs 10 seconds, speed 6 Parmesan Cheese - maximum 150g Pulse using the Pulse function 4 times, grate for 15 seconds

gradually increasing speed from 5-7-9 Soft Cheese- maximum 250g 5-10 seconds, speed 8

Mincing

Meat - maximum 400g (slightly frozen gives best results)

10-20 seconds, speed 7 until desired consistency

is achieved. For a chunky mince, pulse using the Pulse

function 3-5 times

Sautéing

Onion, garlic, meat 0%"1&2/345&4%67&8""9&:';&(+7#4635&46(16/)4#/6&:--<05&

speed 1

Steaming

Vegetables (500g water. Cooking time will vary depending on the type of vegetable)

18 minutes, temperature 110°C, speed 1

Rice - 400g (900g water) 18 minutes, temperature 110°C, speed 1 Fish/Chicken (cooking time will vary depending on the type of meat)

15 - 30 minutes, temperature 110°C, speed 1

Whipping

Thickened cream - 300g-500g, use mixing tool

20-60 seconds, speed 4 or until desired consistency is

achieved

BASICS

BEATING EGG WHITES

Ingredients

4-8 egg whites, at room temperature (or quantity recipe requires)

pinch of cream of tartar

Preparation

1) Put mixing tool in place and add egg whites and cream of tarter into the bowl, remove measuring cover

from the lid and beat for Time: 3-5 min. Speed: 4

Or until desired consistency is achieved.

Egg whites are ready once there is no more liquid in the bowl.

Notes

Be extremely careful when separating egg whites from yolks, even the smallest amount of yolk in the whites

will prevent egg whites from becoming stiff. All parts of SuperChef must be thoroughly clean, dry and free of

grease.

BOILED EGGS

Ingredients

500g water

4 -8 eggs

Preparation

1) Pour water into the bowl.

2) Place eggs into the cooking basket and position into the bowl.

3) Cook for the time specified in the notes below on Temperature: 100°C Speed: 1

Notes

10 minutes – soft eggs

14 minutes – hard boiled

BASICS

BOILING WATER

Ingredients

½ litre (500g) or 1 litre (1000g) of water

Preparation

1) To boil 1/2 litre of water cook for Time: 8-10 min. Temperature: 100°C Speed: 1

2) For 1litre of water cook for Time: 12 -14min. Temperature: 100°C Speed: 1

BREADCRUMBS

Ingredients

sliced bread, frozen

Preparation

1) Break required amount of frozen bread slices into pieces and place into the bowl and grate for Time: 10 seconds Speed: 6

COOKING DRY PASTA

Ingredients

1000g water

salt, to taste

400g dry pasta

Preparation

1) Put mixing tool into place, add water and salt to the bowl and cook for Time: 14 min. Temperature: 100°C Speed: 1

2) Add pasta and cook for Time: 8-10 min. Temperature: 100°C Speed: 1

3) Follow packet instructions as cooking times vary depending on the type of pasta used.

Drain and serve with sauce of your choice.

BASICS

MINCING MEAT

Ingredients

400g meat, cubed

Preparation

1) Place meat into the bowl and mince for Time: 10-20 seconds Speed: 7

Or until desired consistency is achieved

2) Alternatively, for a chunky consistency, process using the Pulse function 3-5 times.

Notes

When mincing meat ensure that the meat is slightly thawed if frozen.

MASHED POTATO

Ingredients

500g water

750g floury potatoes, peeled and cubed into 2cm pieces

30g butter

150-200g milk

salt, to taste

Preparation

1) Add water to the bowl and cook for Time: 5 minutes Temperature: 100°C Speed: 1

2) Add potatoes to the cooking basket and cook for Time: 20minutes Temperature: 100°C Speed: 2

3) When potatoes are cooked, remove cooking basket, drain water from the bowl and insert the mixing tool.

4) Tip the potatoes back into the bowl. Add butter, milk and season to taste.

5) Mash for Time: 30 seconds Speed: 3-4.

Notes

Make sure potatoes are well cooked before mashing. They are well cooked when they start to fall apart. Do

not mash undercooked potatoes.

BASICS

ONION BROWNING/SAUTÉING

Ingredients

100g onion, peeled and quartered

20g oil

Preparation

1) Place onion into the bowl and chop for Time: 8-10 seconds Speed: 7

2) Scrape down sides of the bowl.

3) Add oil and cook for

Time: 4-5 min. Temperature: 100°C Speed: 1

STEAMING RICE

Ingredients

2 cups of rice or 400g white rice (quantity can be reduced to suit requirements)

900g water

Preparation

1) Wash rice thoroughly in the cooking basket.

2) Pour water into the bowl. Insert cooking basket with rice and cook for Time: 18 min. Temperature: 100°C Speed: 2

3) Basket can be removed with the aid of the spatula when rice is cooked.

Notes

The basket of rice needs to be sitting in a small amount of water.

Brown rice, cook for Time: 30-35 min. Temperature: 100°C Speed: 3 Or until tender.

Allow rice to sit in the cooking basket for 5 minutes before serving.

BASICS

VEGETABLE STOCK CONCENTRATE

Ingredients

3 small carrots, roughly chopped

1 onion, peeled and chopped

1 tomato, chopped

3 sticks celery, roughly chopped

1 zucchini, roughly chopped

1 clove garlic

2 bay leaves

½ cup fresh basil

leaves from 2 of sprigs rosemary

1 bunch continental parsley, roughly chopped

4 sprigs of thyme

75g salt, to taste

1 tbsp olive oil

Preparation

1) Place vegetables and herbs into the bowl and chop for Time: 15 seconds Speed: 6

2)Add salt and oil, and cook for Time: 25 minutes Temperature: 100°C Speed: 1

3) Blend for Time: 1 minute Speed: slowly increasing from 1 to 5 Or until mixture reaches a paste texture

4) Store in a jar in the refrigerator if salt has been used otherwise freeze in ice

cube trays. One tablespoon equals 1 stock cube.

Notes

Salt is used for its preservation properties. Reduced salt means reduced shelf life. If salt has been

omitted from this recipe, freeze concentrate in ice cube trays, until required.

BASICS

WHIPPING CREAM

Ingredients

300g-500g thickened cream

icing sugar, optional

vanilla extract, optional

Preparation

1) Put mixing tool into place, add cream into the bowl and beat for Time: 20-60 seconds Speed: 4

Or until desired consistency is achieved.

2) Add icing sugar and vanilla and mix for Time: 5 seconds Speed: 3

Notes

For best results ensure that the bowl and cream are well chilled prior to whisking.

VANILLA SUGAR

Ingredients

1 vanilla bean

250g sugar

Preparation

1) Place vanilla bean and sugar into a jar and store for a minimum of 2 days, to infuse vanilla flavor

throughout the sugar.

2) Roughly chop vanilla bean and add vanilla and sugar into the bowl and process for Time: 20 seconds Speed: 10

3) Store in an airtight container.

Notes

Vanilla sugar is delicious sprinkled over fresh strawberries and grilled.

STARTERS, SALADS & SPREADS

CARAMELIZED ONIONS

Ingredients

200g onions, quartered

50g brandy

50g olive oil

50g brown sugar

Salt and pepper to taste

Preparation

1) Place the onion into the bowl and chop for Time: 5 seconds Speed: 6

2) Scrape down the sides of the bowl using the spatula.

3) Put the mixing tool in place and add the remaining ingredients and cook for

Time: 20 min. Temperature: 80° C Speed: 1

ORIENTAL- INSPIRED SALAD

Ingredients

1 bunch coriander leaves

2cm piece ginger, peeled

100g bok choy, chopped

200g cabbage, chopped

1 small red capsicum, chopped

150g bean shoots

coriander leaves, extra, for garnishing

Preparation

1) Place coriander and ginger into the bowl and chop for Time: 3 seconds Speed: 6

2) Add bok choy, cabbage and capsicum and chop for Time: 4-6 seconds Speed: 4

3) Transfer mixture to a serving bowl and toss through 100g bean shoots.

4) Drizzle with Asian Dressing and garnish with remaining bean shoots and extra chopped coriander.

STARTERS, SALADS & SPREADS

LIGHT COLESLAW

Ingredients

350g green cabbage, roughly chopped

3 carrots, peeled and chopped

2 Golden Delicious apples, peeled and cut into 8 pieces

100g currants

Ingredients – Sauce

400g natural yoghurt

¼ onion, peeled

1 green pepper

2 tbsp sugar

1 tbsp mustard

1 tbsp oil

3 tbsp of vinegar

salt, to taste

Preparation

1) Place half the cabbage into the bowl and chop for Time: 8 seconds Speed: 4

2) Transfer cabbage to a large serving bowl and repeat the process with remaining cabbage.

3) Place carrots into the bowl and chop for Time: 10 seconds Speed: 4

4) Add to carrots to cabbage.

5) Place apples into the bowl and chop for Time: 5 seconds Speed: 4

6) Transfer apples to cabbage mixture, add currants and toss to combine.

Preparation – Sauce

1) Place yoghurt, onion, pepper, sugar, mustard, oil, vinegar and salt into the bowl. Mix for Time: 30 seconds Speed: 6

2) Drizzle sauce over salad ingredients and toss.

STARTERS, SALADS & SPREADS

JASMINE RICE SALAD

Ingredients

400g jasmine rice

900g water

800g mixed seasonal vegetables, cubed

440g canned chick peas, drained

juice 1 lemon

½ tsp sesame oil

salt and pepper to taste

¼ cup fresh coriander leaves

Preparation

1) Wash rice thoroughly in the cooking basket.

2) Pour water into the bowl and insert the cooking basket with rice.

3) Place mixed vegetables into the steam accessory and secure in position on top of the bowl cover.

4) Cover and cook for Time: 18 min. Temperature: 100°C Speed: 3

Or until vegetables are tender and rice is cooked.

5) Gently combine all ingredients and drizzle with a little oil. Garnish with coriander.

ANCHOVY PATE

Ingredients

200g cream cheese

30g cream

1 can of anchovies

Preparation

1) Place cheese and cream into the bowl and cook for Time: 3 min. Temperature: 40°C Speed: 2

2) Add anchovies and blend for Time: 30 seconds Speed: 4

Repeat if necessary until pate reaches desired consistency.

Notes

Serve chilled on toast and garnished with shredded cucumber.

STARTERS, SALADS & SPREADS

CHEESE PATE WITH WALNUTS

Ingredients

150g cottage cheese

125g Edam cheese, cubed

125g Parmesan cheese, cubed

50g milk

50g cream

50g butter, cubed

salt and pepper, to taste

150g blue cheese, cubed

50g chopped walnuts

Preparation

1) Place cottage cheese, Edam cheese and Parmesan cheese into the bowl and process for Time: 15 seconds Speed: 8

2) Add milk, cream, butter, salt and pepper into the bowl and cook for Time: 8 min. Temperature: 70°C Speed: 2

Notes

Garnish with chopped nuts and sprinkle with oregano.

STARTERS, SALADS & SPREADS

CHICKEN LIVER PATE WITH PEPPER

Ingredients

500g chicken livers, cleaned, washed, thoroughly dried and halved

ground pepper corns, to taste

1 onion, quartered

150g bacon, remove rind and roughly chopped

1 tsp oil

1 tsp butter

1 bay leaf

1 clove

salt, to taste

150g ham, roughly chopped

200g cream

½ tsp sugar

pinch of cinnamon

pinch of nutmeg

200g brandy

Preparation

1) Marinate livers in brandy and ground peppercorns, cover and place in refrigerator for 3 hours.

2) Drain livers and retain alcohol.

3) Place onion and bacon into the bowl and chop for Time: 6 seconds Speed: 5

4) Add oil, butter, bay leaf, cloves and salt and sauté for Time: 3 min. Temperature: 100°C Speed: 1

5) Add ham, livers, cream, sugar, cinnamon, nutmeg, brandy and blend for Time: 30 seconds Speed: slowly increasing from 5-7-9

6) Scrape down the bowl with the spatula and cook for Time: 10 min. Temperature: 80°C Speed: 3

7) Place in a dish and cover with a layer of melted butter (this seals the pate). Cover and place in

refrigerator overnight.

STARTERS, SALADS & SPREADS

STUFFED TOMATOES

Ingredients

6 fresh tomatoes

1 small can of tuna in oil, well drained

5 crab sticks salt, to taste

1 hard boiled egg

3 tbsp mayonnaise

1 tbsp fresh parsley, chopped

salt, to taste

Preparation

1) Wash tomatoes. Cut off top (to be used as cover) and if necessary, a very small slice from bottom of

tomato.

2) Scoop pulp from tomatoes and rub inside with salt to release all the juices.

3) Drain well and set aside. Place tomato pulp, tuna crab sticks, egg into the bowl and process for Time: 10 seconds Speed: 4

4) Add mayonnaise and parsley and blend for Time: 10 seconds Speed: 2

5) Fill tomatoes with mixture. Garnish with parsley, add tomato top and serve.

STARTERS, SALADS & SPREADS

FALAFELS

Ingredients

½ onion, peeled and quartered

2 cloves garlic

400g can chick peas, drained

2tbs fresh parsley

½ tsp chilli flakes, optional

2tbs breadcrumbs

2tbs plain flour

1tsp ground cumin

salt and pepper, to taste

Preparation

1) Pre-heat oven to 180°C.

2) Place onion, garlic, chick peas, parsley, breadcrumbs, flour and cumin into the bowl.

3) Process using the pulse function 5 times.

4) Add salt and pepper and blend for Time: 30 seconds Speed: 4

5) Shape mixture into golf ball size pieces.

6) Transfer onto a baking tray lined with paper. Brush both sides with oil and bake for Time: 40-45 minutes, turning half way through.

Notes

To avoid dry falafels, brush them with oil when turning them half way through cooking.

STARTERS, SALADS & SPREADS

MASCARPONE AND PUMPKIN PANCAKES

Ingredients

300g cooked pumpkin, roughly chopped

100g milk

1 egg

1 clove garlic

pinch of nutmeg

90g flour

pinch of salt

3 tbsp mascarpone

1 tbsp finely chopped fresh chives

Preparation

1) Place pumpkin, milk, egg, garlic and nutmeg into the bowl and blend for Time: 20 seconds Speed: 6

2) Add flour, salt and blend for Time: 15 seconds Speed: 4

Hold the measuring cover to prevent splatter.

3) Pour all the mixture into greased fry pan and cook for Time: 1 minute

or until bubbles start to surface.

4) Turn pancake and cook for 30 seconds or until cooked through.

5) Remove and place on baking paper. Mix mascarpone and chives with the spatula.

6) When pancake is completely cooled spread mascarpone over surface and then roll up the pancake.

7) Wrap in the piece of baking paper and allow to cool or place in refrigerator.

8) Remove from baking paper and slice across pancake roll with a wet knife and serve.

STARTERS, SALADS & SPREADS

PINWHEELS

Ingredients

Pesto (see Basil pesto recipe)

1 small onion, halved

1 tbsp oil

250g mince meat

1 sheet puff pastry or (see puff pastry recipe)

100g semi sun dried tomatoes

salt and pepper, to taste

1 egg, lightly beaten for egg wash

Preparation

1) Pre heat oven to 180°C.

2) Line baking tray with baking paper.

3) Prepare pesto as per recipe.

4) Remove from bowl and set aside.

5) Place onion into the bowl and chop for Time: 5 seconds Speed: 6

6) Put mixing tool into place, add meat, oil, salt and pepper and cook for Time: 5 min. Temperature: 90°C Speed: 1

7) Remove mixture from bowl, drain and set aside to cool.

8) Cover puff pastry sheet with the pesto mixture then a layer of the meat mixture. Place the semi sun dried

tomatoes evenly over the meat.

9) Roll up the pastry and cut it into pieces across the roll every 4cms.

10) Place pinwheels on baking tray, brush with egg wash and cook for 15 minutes or until golden brown.

Notes

This makes approximately 8 pinwheels. Double the mixture if necessary and increase the cooking time if

required.

STARTERS, SALADS & SPREADS

ZUCCHINI AND CORN FRITTERS

Ingredients

1 cup zucchini, peeled and roughly chopped

2 tbsp fresh coriander

2 tbsp fresh chives

2 eggs

160g ricotta, roughly chopped

150g flour

salt and pepper, to taste

30g oil

150g tin corn kernels, drained

Preparation

1) Place zucchini, coriander and chives into the bowl and blend for Time: 5 seconds Speed: 8

2) Add eggs, ricotta and blend for Time: 30 seconds Speed: 6

3) Add flour, salt and pepper and blend for Time: 20 seconds Speed: 6

4) Add corn and mix with spatula.

5) Heat oil in a fry pan and place heaped tablespoon of mixture into fry pan. Cook for 1 minute each side or

until golden brown. Drain on paper towel and serve.

QUINCE PASTE

Ingredients

500g quince, peeled, seeds removed, roughly chopped

1 lemon, peel from ½ lemon, plus juice

500g sugar

Preparation

1) Place quince, lemon peel, lemon juice, sugar into the bowl and blend for Time: 30 seconds Speed: slowly increasing from 5-7-9.

2) Cook for Time: 30 min Temperature: 100°C Speed: 3

3) Allow to cool, store in an airtight container.

Notes

Served with cheese and biscuits or on toast.

STARTERS, SALADS & SPREADS

LIVER PATE

Ingredients

250g duck livers, cleaned, washed, thoroughly dried, and halved

250g chicken livers, cleaned, washed and thoroughly dried

30g cognac or brandy

½ onion, halved

1 clove garlic

40g butter

30g tomato puree

2 tbsp cream

1 tbsp fresh parsley

1 bay leaf

salt and pepper, to taste

extra butter to seal pate

Preparation

1) Marinate liver in alcohol, cover and place in the refrigerator for 3 hours.

2) Drain livers and retain alcohol.

3) Place onion, garlic into the bowl and blend for Time: 5 seconds Speed: 6

4) Scrape down bowl with the spatula and blend for Time: 5 seconds Speed: 6

5) Scrape down bowl with the spatula, add butter and cook for Time: 1 min. Temperature: 100°C Speed: 1

6) Add livers, alcohol, tomato, cream, parsley, bay leaf, salt, pepper and blend for Time: 10 seconds Speed: 7

7) Cook for Time: 10 min Temperature: 70°C Speed: 2

8) Place in a dish and cover with a layer of melted butter (this seals the pate).

Cover and refrigerate overnight.

STARTERS, SALADS & SPREADS

SCRAMBLED GARLIC EGGS WITH PRAWNS

Ingredients

1/2 onion, chopped in half

1 clove garlic

40g olive oil

200g peeled prawns

2 eggs, lightly beaten

salt and pepper to taste

Preparation

1) Place onion and garlic in the bowl and chop for Time: 5 seconds Speed: 5

2) Place the mixing tool into the bowl, add oil and sauté for Time: 3 min. Temperature: 100°C Speed: 1

3) Add prawns into the bowl, seasoned to taste and cook for Time: 6-7 min. Temperature: 80°C Speed: 1

4) With 2 minutes left before this process has finished, pour the eggs in the bowl through the measuring

cover hole in the lid.

STARTERS, SALADS & SPREADS

SEAFOOD VAL AU VENTS

Ingredients

60g olive oil

1 small onion, quartered

1 small green capsicum, roughly chopped

2 cloves garlic

50g mushrooms, cut in small pieces

100g peeled small shrimps

150g cod fish fillet (unsalted and stripped)

50g cognac

80g tomato paste

50g thickened cream

4 puff pastry cases

parsley, for garnishing

grated cheese, for topping

Salt

Preparation

1) Pre heat oven to 160° C.

2) Place the onion, capsicum and garlic into the bowl and chop for Time: 5 seconds Speed: 5.

Transfer to a bowl and set aside.

3) Place the mixing tool in the bowl and add oil and saute for Time: 2 min. Temperature: 100°C Speed: 2

4) Add the remaining ingredients except the parsley and cheese and cook for Time: 15 min Temperature: 100°C Speed: 2

5) Fill the tartlets with the mixture and top with parsley and cheese.

6) Place in the preheated oven and cook for 10 minutes or until golden brown.

STARTERS, SALADS & SPREADS

SMOOTH PEANUT BUTTER

Ingredients

400g roasted salted peanuts

80ml peanut or sunflower oil

Preparation

1) Place nuts into the bowl and process for Time: 20 seconds Speed: 7

2) Add oil and continue mixing until nuts are pulverised and a smooth paste is achieved, scraping down the

sides of the bowl and pulverising as required.

3) Place peanut butter into a container and store in the refrigerator.

Notes

For a crunchy peanut butter, process for a shorter period of time.

PLUM JAM

Ingredients

1000g ripe plums, washed and stones removed

750g caster sugar

juice of 1 lemon

1 vanilla bean

Preparation

1) Place plums into the bowl and mix for Time: 12 seconds Speed: 9

2) Add sugar, lemon juice and seeds scrapped from vanilla bean and blend for Time: 12 seconds Speed: 9

3) Heat for Time: 50 min. Temperature: 100°C Speed: 2.

If jam starts to boil quickly reduce temperature to 90°C.

4) To test jam has reached setting point, drop a teaspoon of jam onto a plate and cool rapidly, such as over

ice. Tilt the plate. If the surface of the jam wrinkles, the jam is cooked and ready.

If not, continue to heat for a further Time: 5 minutes Temperature: 90°C Speed: 2

Remove measuring cup and replace with paper towel over the lid opening.

5) Pour hot jam into sterilized jars and cover immediately with waxed paper discs.

STARTERS, SALADS & SPREADS

CHOCOLATE SPREAD

Ingredients

110g hazelnuts, toasted and peeled

80g caster sugar

150g dark chocolate

150g milk chocolate

150g white chocolate

200g of full cream milk

120g sunflower oil

Preparation

1) Place hazelnuts and sugar into the bowl and process for Time: 20 seconds Speed: 10

2) Add chocolate and blend for Time: 25 seconds Speed: 9

3) Add milk and oil, mix for Time: 7 min. Temperature: 50°C Speed: 3

4) Pour into sterilised containers and allow to cool.

ORANGE MARMALADE

Ingredients

1 lemon, peeled (keep peel) remove pith and seeds

500g oranges, peeled (keep peel) remove pith and seeds

1 carrot, peeled and roughly chopped

500g sugar

Preparation

1) Place lemon including peel, orange including peel, carrot and sugar into the bowl and chop for Time: 15 seconds Speed: 4

2) Cook for Time: 30 min Temperature: 90°C Speed: 1.

3 ) Pour into clean jars, seal and allow to cool. Place in refrigerator.

STARTERS, SALADS & SPREADS

PEACH MARMALADE

Ingredients

50g water

juice of 1 lemon

400g caster sugar

500g peach, roughly chopped

Preparation

1) Put the mixing tool in place and add water, lemon juice and sugar and cook for Time: 7 min. Temperature: 100°C Speed: 2

2) Add the peaches into the bowl cook for Time: 40 min Temperature: 90°C Speed: 1

If the marmalade starts to boil too quickly reduce temperature to 90°C.

3) Pour the marmalade in sterilized jars and refrigerate.

RASPBERRY JAM

Ingredients

500g Raspberries

500g Sugar

Zest of 1 lemon

1 lemon peeled and quartered

Preparation

1) Place all ingredients into the bowl and cook for Time: 35 minutes Temperature: 90°C Speed: 1

Proceed cooking for another 20 minutes with measuring cover off. Temperature: 100°C Speed: 1

2) Pour hot jam into sterilized jars and cover immediately with lids or paper discs.

Notes

Frozen raspberries can be used in replacement of fresh. Ensure they are thawed and drained.

DIPS & SAUCES

GUACAMOLE

Ingredients

50g red onion, roughly chopped

1 clove garlic

2 large, very ripe avocados, stones removed

1 ripe tomato, quartered

juice of ½ lemon

juice of ½ lime

tabasco, to taste, optional

¼ - ½ cup fresh coriander leaves, optional

salt and pepper, to taste

Preparation

1) Place onion and garlic in the bowl and chop for Time: 5 seconds Speed: 8

2) Add remaining ingredients into the bowl and mix for Time: 15 seconds Speed: 6

Notes

For a smoother dip, scrape down sides of bowl. Insert mixing tool and blend for Time: 30 seconds Speed: 4

or until it forms a smooth purée. Low fat sour cream can be added to make it creamier.

BEETROOT DIP

Ingredients

450g can baby beetroot, drained

200g natural yoghurt

1 1/2 tbsp lemon juice

1/2 tsp ground cumin

1/2 tsp ground coriander

salt and pepper, to taste

Preparation

1) Place all ingredients into the bowl. Process using the pulse function for 2-4 seconds.

Serve with toasted Turkish bread.

DIPS & SAUCES

HUMMUS

Ingredients

3 cloves garlic

600g can chick peas, drained and 60g of brine reserved

juice of 1 lemon

2 tbsp tahini

100g oil

1 tsp ground cumin

salt and pepper, to taste

60g reserved chic pea brine

Preparation

1) Place garlic in the bowl and chop for Time: 5 seconds Speed: 8

2) Add remaining ingredients except brine and mix for Time: 45 seconds Speed: 4

3) Add brine and blend for Time: 20 – 30 seconds Speed: 4

or until desired consistency is achieved.

Notes

Serve with toasted Turkish bread. Soaked and cooked dried chick peas can also be used as an

alternative to canned chic peas.

DIPS & SAUCES

DUKKAH

Ingredients

15g sesame seeds

80g hazelnuts

20g almonds

50g pine nuts, optional

30g cumin seeds

50g coriander seeds

1 tsp salt

1/2 tbsp black peppercorns

½ tsp chilli powder

Preparation

1) Place sesame seeds, hazelnuts, almonds, pine nuts, cumin and coriander seeds into the bowl and

dry roast for Time: 8-10 min. Temperature: 90°C Speed: 1

2) Open lid and allow to cool. When ingredients have cooled, add salt, peppercorns and chilli powder.

Process using the pulse function to form a coarse mixture.

3) Store in an airtight container and refrigerate.

+ 115 hidden pages

MaxiKA MX-100 SuperChef Recipe Book

Specifications and Main Features

Frequently Asked Questions

User Manual