MaxiKA MX-100 SuperChef Recipe Book

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Page 1

Recipe Book

ThermoFoodPro

uper

hef

YEAR

Page 2

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

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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

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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

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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

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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

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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.

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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.

Page 9

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.

Page 10

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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

Page 21

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.

Page 22

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.

Page 23

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.

Page 24

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.

Page 25

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.

Page 26

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.

Page 27

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.

Page 28

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.

Page 29

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.

Page 30

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.

Page 31

DIPS & SAUCES

BASIL PESTO

Ingredients

2 garlic cloves

1 bunch fresh basil leaves

30g pine nuts, toasted

50g parmesan cheese, cubed

½ tsp salt

¼ tsp black pepper

75g olive oil

Preparation

1) Place garlic, basil, pine nuts and cheese into the bowl.

2) Process using the pulse function 5 times.

3) Add salt and pepper. Blend for Time: 30 seconds Speed: 4.

Whilst motor is running, remove measuring cup pour oil in a steady stream.

Notes

Pesto is delicious tossed through cooked pasta.

BLACK OLIVE TAPENADE

Ingredients

1 clove garlic

300g black kalamata olives, pitted

2 tsps capers

1tbsp fresh parsley leaves

2 tsps olive oil

salt and pepper, to taste

Preparation

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

2) Scrape down the sides of the bowl and add olives, capers, parsley and half the olive oil.

Chop for Time: 10 seconds Speed: 8

3) Add remaining oil and process for a further Time: 15 seconds Speed: 4

Page 32

DIPS & SAUCES

CHUNKY CASHEW DIP

Ingredients

15g parmesan

1 clove garlic

120g cashews

35g grape seed oil

1½ tsp white vinegar

small bunch of basil leaves

pinch of salt

Preparation

1) Grate parmesan cheese in the bowl for Time: 15 seconds Speed: 8.

Transfer to a bowl and set aside.

2) Add garlic to the bowl and process for Time: 5 seconds Speed: 7

3) Scrape down sides of the bowl, add cashews and chop for Time: 1 min. Speed: 4

4) Add cheese, oil, vinegar, basil and salt and mix for Time: 20 -30 seconds Speed: 3

Notes

If a smoother consistency is desired, continue to mix on Speed: 3.

Page 33

DIPS & SAUCES

TZATZIKI

Ingredients

2 cloves garlic

juice of half a lemon

2 Lebanese cucumbers, deseeded and chopped

2 x 175g tubs natural low fat Greek-style yoghurt

salt and pepper, to taste

Preparation

1) Place garlic and lemon juice into the bowl and chop for Time: 10 seconds Speed: 9

2) Scrape down the sides of the bowl and add cucumber. Pulse twice using the Pulse function.

3) Add yoghurt and mix for Time: 10 seconds Speed: 1 Season to taste.

Notes

Use as a dressing on souvlaki or kebabs. Ideal served as a dip with carrot and celery sticks.

SPICY CORIANDER AND SUNDRIED TOMATO DIP

Ingredients

small bunch fresh coriander leaves

140g cashews, unsalted

150g drained sundried tomatoes

40g sunflower oil

1 small red chilli (or 1 tsp of chilli flakes)

½ cm fresh ginger, peeled

40g lime juice

40g parmesan cheese, cubed

salt and pepper, to taste

Preparation

1) Place all ingredients into the bowl, blend using the pulse function 4 times.

Or until desired consistency is achieved.

Page 34

DIPS & SAUCES

ALMOND SAUCE

Ingredients

100g toasted almonds

120g onion

50g olive oil

100g white wine

500g thickened cream

salt and white pepper, to taste

Preparation

1) Place the almonds in bowl and mix for Time: 15 seconds Speed: 4 Transfer to a bowl and set aside.

2) Add the onion and oil to the bowl and chop for Time: 5 seconds Speed: 6

3) Put the mixing tool in place and saute for Time: 1 min. Temperature: 100°C Speed: 1

4) Add the almond mixture and wine and cook for Time: 4 min. Temperature: 100°C Speed: 1

5) Add cream, salt and white pepper through the measuring cover hole in the lid and cook for

Time: 10 min. Temperature: 100°C Speed: 2

WHITE SAUCE

Ingredients

60g plain flour

500g milk

30g butter

1 tbsp oil

¼ tsp salt

ground white pepper, to taste

Preparation

1) Place all ingredients into the bowl and cook for Time: 12 min. Temperature: 70°C Speed: 2

Notes

This sauce is ideal over steamed vegetables, through pastas or in lasagne. For a cheese sauce, reduce to

speed 2, and whilst machine is running add 70g of shredded tasty cheese until combined.

Page 35

DIPS & SAUCES

HOLLANDAISE SAUCE

Ingredients

4 egg yolks

130g butter

40g lemon juice

salt and ground white pepper, to taste

Preparation

1) Place all ingredients in the bowl and select Time: 6-8 min. Temperature: 70°C Speed: 3

Season to taste.

Notes

To lighten the sauce, add some whipped cream before serving. The sauce is a good accompaniment for

gratin potatoes or served with asparagus, fish and seafood. Orange juice can be used as an alternative to

lemon juice.

GORGONZOLA SAUCE

Ingredients

1/2 onion, halved

60g butter

300g gorgonzola cheese, roughly chopped

100g mascarpone cheese

125g thickened cream

pepper to taste

Preparation

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

2) Add butter to the bowl and sauté for Time: 1 min. Temperature: 90°C Speed: 1

3) Put the mixing tool in place and add gorgonzola, mascarpone cheese, cream and pepper and cook for Time: 7-9 min. Temperature: 80°C Speed: 1

Page 36

DIPS & SAUCES

MAYONNAISE

Ingredients

2 egg yolks

pinch of salt

40g lemon juice

250g extra virgin olive oil

Preparation

1) Place yolks, salt and lemon juice into the bowl and mix for Time: 3 seconds Speed: 4

Select speed 4, slightly tilt measuring cover and in a slow and steady stream, add olive oil to

the bowl while it is operating.

2) Once all the oil has been poured, check the mayonnaise. If a thicker consistency is desired add extra olive

oil, adjust salt and lemon juice and mix for a further Time: 3 seconds Speed: 5

Notes

To make aioli sauce, add garlic and parsley, to taste.

ASIAN DRESSING

Ingredients

1 cloves garlic

2cm piece ginger, peeled

½ cup fresh coriander leaves

4 tbsp light soy sauce

2 tbsp sesame oil

6 tbsp white wine vinegar or rice vinegar

2 tbsp lime juice

¼ tsp chilli paste

1 tbsp seasame seeds, toasted

Preparation

1) Place garlic, ginger and coriander into the bowl and chop for Time: 5 seconds Speed: 6

2) Add soy sauce, sesame oil, vinegar, lime juice and chili and mix for Time: 5 seconds Speed: 3

Combine with sesame seeds.

Page 37

DIPS & SAUCES

MIXED BERRY SAUCE

Ingredients

1 punnet ripe strawberries, hulled

50g raspberries

juice of ½ lemon

100g caster sugar

¼ cup mint leaves, finely chopped

Preparation

1) Place all of the ingredients into the bowl. Cook for Time: 6-7 min. Temperature: 80°C Speed: 3

Fold through mint.

MOCHA SAUCE

Ingredients

160g good quality dark chocolate, roughly chopped

2 tbsp instant coffee

100g milk

20g unsalted butter

1 tsp vanilla extract

Preparation

1) Place chocolate and coffee into the bowl and process for Time: 20 seconds Speed: 10

2) Add milk, butter and vanilla. Cook for Time: 6-8 min. Temperature: 50°C Speed: 3

Notes

For a traditional chocolate sauce omit the coffee. For a rich chocolate sauce replace 100g milk

with 50g milk and 50g cream.

Page 38

DIPS & SAUCES

APPLE SAUCE

Ingredients

4 apples, peeled and quartered

1 tsp sugar

juice of ½ lemon

50g water

Preparation

1) Place apples into the bowl and chop for Time: 35 seconds Speed: 5

2) Blend using the Pulse function 4 times.

3) Scrape down the sides of the bowl using the spatula. Add remaining ingredients and cook for Time: 12-14 min. Temperature: 90°C Speed: 3

Blend on speed 5 for 30 seconds or until desired consistency

Notes

If using lemon concentrate – 1 teaspoon

GRAVY

Ingredients

1 tbsp cider vinegar

1 tbsp brown sugar

230g beef stock

1 tsp butter

1 tbsp plain flour

120g cream

salt and pepper, to taste

Preparation

1) Place vinegar, sugar, stock, butter, flour cream, salt and pepper into the bowl and mix for Time: 10 seconds Speed: 4

2) Cook for Time: 10 min Temperature: 90°C Speed: 3

Notes

This gravy is ideal served over red meat.

Page 39

DIPS & SAUCES

BEARNAISE SAUCE

Ingredients

3/4 tsp dried tarragon

1 spring onion

1/2 tsp peppercorns

2 tbsp white wine vinegar

2 tbsp white wine

2 tbsp lemon juice

3 egg yolks

125g butter, cubed

salt and pepper, to taste

Preparation

1) Place tarragon, spring onion and peppercorns into the bowl and chop for Time: 10 seconds Speed: 8

2) Put mixing tool into place, add vinegar, wine, lemon juice, eggs, butter, salt and pepper and blend for Time: 8-10 min. Temperature: 70°C Speed: 3

3) If sauce separates or is not thick enough add 1 tsp of boiling water through the measuring

cup hole while blending for Time: 20 seconds Speed: 9

Page 40

DIPS & SAUCES

CURRY PASTE

Ingredients

20g cardamom seeds

20g coriander seeds

15g cumin seeds

15g cloves

1/2 nutmeg

1 cinnamon stick

2 bay leaves

4 dried chillies

3 cloves garlic

2 onions, halved

3 tsp paprika

120g olive oil

400g tomato puree

2 tbsp tomato paste

3 tbsp vinegar

Preparation

1) Place cardamom, coriander, cumin, cloves, cinnamon, nutmeg, bay leaves and chillies into the bowl and

grind for Time: 1 min. Speed: 9

2) Add garlic, ginger and onions and chop for Time: 10 seconds Speed: 6

3) Scrape down the sides of the bowl with the spatula, add oil and cook for Time: 8 min. Temperature: 90°C Speed: 1.

4) Add paprika, tomato puree, tomato paste, vinegar and cook for Time: 8 min. Temperature: 90°C Speed: 1.

5) Place mixture into a clean, air tight jar and refrigerate.

Page 41

DIPS & SAUCES

MUSHROOM SAUCE

Ingredients

150g mushrooms, halved

1 large onion, quartered

1 clove garlic

40g oil

300g cream

salt and pepper, to taste

Preparation

1) Place mushrooms, onion, garlic and oil into the bowl and blend for Time: 5 seconds Speed: 7

2) Sauté for Time: 2 min. Temperature: 100°C Speed: 1

3) Add cream, salt and pepper and cook for Time: 12-14 min. Temperature: 80°C Speed: 1

RICOTTA & PESTO SAUCE

Ingredients

3 zucchinis, peeled and roughly chopped

20g extra virgin olive oil

1 clove garlic

10g water

Salt and pepper to taste

50g Pesto (see Classic Basil Pesto Recipe)

200g ricotta

Preparation

1) Place the zucchini and garlic into the bowl and shop for Time: 10 seconds Speed: 6

2) Put the mixing tool in place and add oil and saute for Time: 5 minutes Temperature: 90°C Speed: 1

3) Allow mixture to cool to room temperature.

4) Add salt and pepper, ricotta and pesto to the bowl and blend for Time: 20 seconds Speed: 5

Or until desired consistency is achieved.

Page 42

DIPS & SAUCES

SATAY SAUCE

Ingredients

2 cloves garlic

1 small onion, quartered

1 small chilli

1 tsp ground turmeric

1 tbsp ground cumin

2 tsp sesame oil

1tsp dark soy sauce

2 tbsp brown sugar

2 tbsp fish sauce

1tsp lime juice

400g crunchy peanut butter

200g coconut milk

Preparation

1) Place garlic, onion, chilli, cumin, turmeric into the bowl and chop for Time: 10 seconds Speed: 7

2) Scrape down sides of bowl with the spatula. Add oil and sauté for Time: 2 min. Temperature: 100°C Speed: 1

3) Add soy sauce, brown sugar, fish sauce, lime juice, peanut butter and coconut milk and cook for Time: 8 min. Temperature: 90°C Speed: 1.

Page 43

DIPS & SAUCES

SMOKED SALMON SAUCE

Ingredients

2 tbsp butter

60g oil

2 carrots, roughly chopped

1 leek, roughly chopped,

1 clove garlic

3 large mushrooms, roughly chopped

200g fish stock

ground pepper, to taste

400g cream

200g smoked salmon

Preparation

1) Place butter, oil, carrots, leeks and garlic into the bowl and process for Time: 15 seconds Speed: 7

2) Sauté for Time: 2 min. Temperature: 100°C Speed: 1

3) Add mushrooms, fish stock and pepper and cook for Time: 12 min. Temperature: 90°C Speed: 1

4) Add cream and cook for Time: 4 min. Temperature: 90°C Speed: 1

5) Add salmon and mix for Time: 10 seconds Speed: 4

Season with salt.

Notes

This is ideal served over cooked pasta.

Page 44

DIPS & SAUCES

SWEET PEPPER SAUCE

Ingredients

1 onion, quartered

2 cloves garlic

3 red or yellow sweet capsicum, deseeded and roughly chopped

tbs fresh parsley

50g olive oil

300g water

10g sugar

10g white vinegar

salt, to taste

Preparation

1) Place the onion, garlic, peppers and parsley into the bowl and chop for Time: 10 seconds Speed: 7

2) Put the mixing tool in place, add the oil and saute for Time: 1 minute Temperature: 100°C Speed: 1

3) Add water and cook for Time: 30 min. Temperature: 90° C Speed: 2

4) Add the remaining ingredients and continue to cook for Time: 10 min. Temperature: 90°C Speed: 2

5) If a thicker sauce is required, continue to cook for 1 minute removing the measuring cover.

6) Serve at room temperature. Ideal served over steamed fish.

Page 45

DIPS & SAUCES

TARTAR SAUCE

Ingredients

Mayonnaise (see Mayonnaise recipe)

Tartar ingredients

1 medium pickle/gherkin, roughly chopped

1 small onion, quartered

4 green olives, pitted

1 tbsp capers

2 tbsp fresh parsley

salt, to taste

Preparation

1) Place pickles, onions, olives capers, parsley, salt into the bowl and chop for Time: 15 seconds Speed: 6

2) Add mayonnaise and stir with spatula.

HONEY SOY MARINADE

Ingredients

1 clove garlic

120g honey

240g Soy sauce

Preparation

1) Place garlic into the bowl and chop for Time: 5 seconds Speed: 7

2) Scrape down the sides with the spatula. Add honey and soy sauce and cook for Time: 60 seconds Temperature: 40°C Speed: 2

3) Pour over chicken and marinate for a minimum of 1 hour.

Page 46

DIPS & SAUCES

TUNA SAUCE

Ingredients

200g tuna, in oil

20g capers

1 gherkin

5 anchovies

1 egg

1 egg white

juice of ½ lemon

100g vegetable oil

salt, to taste

Preparation

11) Place the tuna, capers, gherkin and anchovies into the bowl and blend for Time: 10 seconds Speed: 5

2) Put the mixing tool in place and add eggs, lemon juice and salt and mix slowly adding the oil through the

measuring cover hole in the lid for Time: 1 - 2 min. Speed: 5

Or until desired consistency is achieved.

Page 47

SOUPS & MAINS

ASIAN INSPIRED CARROT SOUP

Ingredients

1 tsp sugar

3cm piece of lemon rind

2cm cube ginger, peeled

40g cashew nuts

300g carrots, peeled and roughly chopped

50g red onion, peeled and roughly chopped

280g milk

320g vegetable stock

salt and freshly ground pepper, to taste

55g butter

1 cup of fresh coriander leaves

200g cream

Preparation

1) Place sugar, rind, ginger and nuts into the bowl and grind for Time: 15 seconds Speed: 9

2) Add carrots and onion and chop for Time: 10 seconds Speed: 8

3) Add milk, stock, salt, pepper, butter and coriander. Combine for Time: 5 seconds Speed: 6

4)Cook for Time: 14-17 min. Temperature: 100°C Speed: 1

5) Allow to cool for 5-10 minutes then process for Time: 30 seconds Speed: slowly increasing from 1 – 5

6) Add cream and mix for Time: 5 seconds Speed: 4

7) Season to taste.

Notes

If a smoother consistency is required allow soup to cool for 5-10 minutes and

blend a further 1 minute, speed 9.

Page 48

SOUPS & MAINS

CREAM CARROT SOUP

Ingredients

300g carrots, peeled and roughly chopped

1 leek, roughly chopped

1 large potato, peeled and cubed

1 onion, quartered

40g olive oil

500g vegetable stock

salt to taste

Preparation

1) Place the carrot, leek and potato into the bowl and chop for Time: 20 seconds Speed: 8

Transfer from the bowl and set aside.

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

3) Put the mixing tool in place and add oil and saute for Time: 1 min. Temperature: 90° C Speed: 1.

4) Add leek, potato and carrot mixture, stock and salt into the bowl and cook for Time: 25 min. Temperature: 90° C Speed: 1.

Leave the measuring cover slightly open during the cooking process.

5) With 3 minutes of the cooking time left add the cheese through the measuring cover hole in the lid.

6) Allow to cool for 5-10 minutes and remove the mixing tool and blend for Time: 30 seconds Speed: Slowly graduating from 1-5 or until desired consistency is achieved

Page 49

SOUPS & MAINS

ITALIAN MINESTRONE SOUP

Ingredients

1 cup Italian parsley leaves

10 basil leaves

400g fresh ripe tomatoes

700g vegetable stock

1 large onion, peeled and roughly chopped 60g tomato paste

2 cloves garlic

40g olive oil

450g seasonal vegetables, finely chopped

1 tbsp castor sugar

400g can borlotti beans, drained salt and pepper, to taste

Preparation

1) Place parsley and basil into the bowl and chop for Time: 5 seconds Speed: 8

Transfer to a bowl and set aside.

2) Place onion, garlic and olive oil into the bowl and chop for Time: 5 seconds Speed: 7

3) Sauté for Time: 4 min. Temperature: 90°C Speed: 1

4) Add all remaining ingredients and cook for Time: 15-18 min. Temperature: 100°C Speed: 1

Notes

Top with shaved Parmesan cheese and sprinkle with extra cracked black pepper.

Page 50

SOUPS & MAINS

GAZPACHO (Cold Tomato Soup)

Ingredients

1000g ripe tomatoes, peeled and quartered

200g red capsicum, roughly chopped

½ clove garlic

100g olive oil

40g red vinegar

1/2 onion, halved

salt and pepper, to taste

Preparation

1) Place all the ingredients in the bowl including the tomatoes and chop for Time: 20 seconds Speed: 5

2) Refrigerate for 4 hours before serving.

ZUCCHINI SOUP

Ingredients

50g oil

1 onion, roughly chopped

5 cups of milk

700g zucchini, roughly chopped

salt and pepper, to taste

100g cream cheese

Preparation

1) Place oil and chopped onion in the bowl for Time: 6 min. Temperature: 100°C Speed: 1

2) Add milk, zucchini, salt and pepper and cook for Time: 20 min. Temperature: 90°C Speed: 3

3) Check consistency and if required, allow to cool for 5-10 minutes then blend for a further Time: 20 seconds Speed: 5

4) Add cheese and cook for Time: 5 min. Temperature: 90°C Speed: 3

Page 51

SOUPS & MAINS

MOROCAAN BEAN SOUP

Ingredients

¼ cup coriander leaves, chopped

1 onion, peeled and chopped

2cm ginger, roughly chopped

1 clove garlic

1 tsp ground paprika

½ tsp (each) cinnamon, cumin and tumeric

800g fresh ripe tomato

750g chicken stock

100g cannellini beans

2 tbsp olive oil

salt and pepper, to taste

fresh chili, finely sliced, optional

Preparation

1) Place coriander in the bowl and chop using the Pulse function for 2 seconds. Transfer to a bowl and set

aside for garnishing.

2) Place onion, ginger and garlic into the bowl and chop for Time: 6 seconds Speed: 8

3) Add oil to the bowl and sauté for Time: 6 min. Temperature: 90°C Speed: 1

4) Add spices to the bowl and cook for Time: 1 min. Temperature: 100°C Speed: 1

5) Add tomatoes and chop using the Pulse function for 5 seconds.

6) Put the mixing tool in place, add stock and beans and cook for Time: 20 min. Temperature: 100°C Speed: 1

7) Season with salt and pepper. Garnish with coriander and sprinkle with chili. Serve with crusty bread.

Page 52

SOUPS & MAINS

BACON AND PUMPKIN SOUP

Ingredients

1 spring onion, roughly chopped

2 rashers bacon, roughly chopped

¼ teaspoon smoked sweet paprika

20ml olive oil

600g pumpkin peeled and cubed

1 potato, peeled and cubed

500g chicken stock

3 tbsp cream, optional

fresh parsley leaves, chopped

Preparation

1) Place onion and bacon into the bowl and chop for Time: 5 seconds Speed: 8

2) Add paprika and oil and sauté for Time: 4-6 min. Temperature: 100°C Speed: 1

3) Add pumpkin and potato and chop for Time: 30 seconds Speed: 8

4) Add stock and cook for Time: 30 min. Temperature: 100°C Speed: 1

5) Allow to cool for 5 – 10 minutes then blend for Time: 30 seconds Speed: slowly graduating from 1- 5

6) Add cream and parsley and process for Time: 20 seconds Speed: 5

Notes

For a soup with a smoother consistency, allow soup to cool before blending using the pulse function until

desired consistency is obtained. Add 2 tsp of curry powder and replace potato with sweet potato.

Swirl extra cream over soup before serving and sprinkle with nutmeg. Garnish with parsley.

Page 53

SOUPS & MAINS

TOMATO SOUP

Ingredients

100g red lentils

750g ripe tomatoes, roughly chopped

1 onion, peeled and roughly chopped

60g tomato paste

1 tsp white wine vinegar

1 tsp sugar

1 cup fresh basil leaves

500g vegetable stock

salt and black pepper, to taste

125g thickened cream

fresh basil leaves, extra for garnishing

Preparation

1) Place red lentils into the bowl. Grind for Time: 1 min. Speed: 8

2) Add remaining ingredients, except cream and garnish and cook for Time: 18 min. Temperature: 100°C Speed: 1

3) At the end of the cooking time, allow to cool for 5-10 minutes. Then blend for Time: 30 seconds Speed: slowly graduating from 1-5.

4) Adjust seasoning. Divide amongst serving bowls, swirl through cream and garnish with chopped fresh

basil.

Page 54

SOUPS & MAINS

CREAM PEA SOUP

Ingredients

60g oil

1 leek, roughly chopped

1 onion, quartered

2 potatoes, roughly chopped

400g peas, frozen

salt and pepper, to taste

600g chicken stock

Preparation

1) Place leek and onion and chop for Time: 10 seconds Speed: 6

2) Add oil into the bowl and sauté for Time: 6 min. Temperature: 100°C Speed: 1

3) Add potatoes, peas, salt, pepper and stock and cook for Time: 30 min. Temperature: 90°C Speed: 2

4) Allow to cool for 5-10 minutes then blend for Time: 45 seconds Speed: 4

Or until desired consistency.

Page 55

SOUPS & MAINS

RED LENTIL SOUP

Ingredients

1 onion, quartered

2 medium carrots, roughly chopped

2 sticks celery, roughly chopped

½ cup fresh parsley

20g oil

250g red lentils

1500g chicken stock

salt and pepper, to taste

Preparation

1) Place onion, carrots, celery and parsley into the bowl and process 4 times using the pulse function.

2) Add oil and sauté for Time: 4 min. Temperature: 100°C Speed: 1

3) Add lentils, stock, salt and pepper and cook for Time: 30 min. Temperature: 100°C Speed: 2

4) Allow to cool for 5 minutes. Blend for

Time: 30 seconds Speed: slowly graduating from 1-5

Page 56

SOUPS & MAINS

WINTER VEGETABLE SOUP

Ingredients

1 onion, quartered

1 clove garlic

1 tbsp mixed herbs

2 potatoes, roughly chopped

1 zucchini, roughly chopped

1 carrots, roughly chopped

200g pumpkin, roughly chopped

200g crushed tomatoes

1 can cannelloni beans, drained and washed

50g oil

100g vegetable stock

salt and pepper, to taste

Preparation

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

2) Add oil and herbs and cook for Time: 4-6 min. Temperature: 100°C Speed: 1

3) Place potatoes, zucchini, carrots, pumpkin, tomato, beans, stock, salt and pepper into the bowl

and cook for Time: 20 min. Temperature: 90°C Speed: 1

Notes

Add the heaviest vegetables into the bowl first.

Page 57

SOUPS & MAINS

EGGPLANT PARMAGIANA

Ingredients

2 eggplants cut in slices

50g parmesan cheese, cubed

200g mozzarella cheese, shredded

napoli sauce (see Napoli Sauce recipe)

Preparation

1) Cut the eggplant in slices and place them in the steam accessory in a vertical position.

2) Place the parmesan cheese into the bowl and chop for Time: 15 seconds Speed: Graduating from 5-7-9

Transfer to a bowl and set aside.

3) Follow the instructions for Napoli sauce and after 10 minutes into cooking time, place the Steam

accessory into place on top of the bowl until the cooking time has finished.

4) Preheat the oven at 200°C.

5) Place one layer of the eggplants in a baking dish and cover with sauce and mozzarella.

6) Repeat this process until all the eggplants are well covered with the tomato and mozzarella.

Top with grated parmesan cheese.

7) Place in the oven and cook 15 minutes or until golden brown.

Page 58

SOUPS & MAINS

FLAVOURSOME FISH WITH SEASONAL VEGETABLES

Ingredients

4cm piece ginger, peeled and roughly chopped

2 cloves garlic

½ green chili, deseeded

2 tbsp fresh coriander leaves

3cm piece lemon grass

600g firm white fish fillets

seasonal vegetables, roughly cut into small pieces

500g water

cooked white rice, to serve

Preparation

1) Place ginger, garlic, chili, coriander and lemon grass into the bowl and chop for Time: 8 seconds Speed: 8

Transfer mixture to a bowl and set aside.

2) Cover fish with half of the chopped mixture (reserve half of the mixture for garnish) and place in

steaming accessory.

3) Place vegetables in the steamer. Add water to the bowl and place steaming accessory into position and

cook for Time: 20 min. Temperature: 100°C Speed: 2

Or until vegetables and fish is cooked.

Serve fish and vegetables over rice and garnish with reserved mixture.

Prepare the sauce.

400g of washed white rice can be cooked in the cooking basket simultaneously whilst cooking the

vegetables and fish. An additional 500g of water is required.

Page 59

SOUPS & MAINS

CHICKEN WITH CARAMILIZED ONION

Ingredients

5 onions, roughly chopped

1 tbsp brown sugar

100g oil

2 chicken breasts, thinly sliced horizontally

pepper, to taste

125g water

30g balsamic vinegar

50g currants

2 beef stock cubes

250g dry white wine

Preparation

1) Place onions into the bowl, chop for Time: 6 seconds Speed: 4

2) Put mixing tool into place and add sugar and oil. Remove lid and place the steaming accessory on top

of the bowl.

3) Place seasoned chicken in steaming accessory and cover. Select Time: 30 min. Temperature: 100°C Speed: 1

4) When cooked, remove the steamer and set aside.

5) Add water, vinegar, wine, currants, beef cube and pepper to the bowl. Select Time: 9-10 min. Temperature: 100°C Speed: 1

To serve, lay chicken on top of onions and drizzle with sauce.

Page 60

SOUPS & MAINS

BUTTER CHICKEN

Ingredients

1 tbsp each fennel seeds and cumin seeds

3cm piece ginger, peeled

2 small onions, peeled and chopped

3 cloves garlic

125g butter

20g olive oil

5 ripe tomatoes, chopped

175g raw cashew nuts

100g water

700g chicken breast, sliced thinly into long strips

250g thickened cream

1tsp each garam masala and tumeric powder

pinch of salt

20g butter, extra

½ cup coriander leaves, finely chopped

steamed rice, for serving

Preparation

1) Place fennel and cumin seeds into the bowl and dry roast for Time: 1 min. Temperature: 100°C Speed: 1

2) Grind for Time: 2 min. Speed: 8 Transfer into a bowl and set aside.

3) Place ginger, onion and garlic into the bowl and chop for Time: 5 seconds Speed: 8

4) Scrape down sides of bowl. Add butter and oil and cook for Time: 4-6 min. Temperature: 100°C Speed: 1

5) Add tomatoes, cashews and water into the bowl, blend for Time: 1 min. Speed: 8

6) Add chicken, cream and spices and cook for Time: 25 min. Temperature: 90°C Speed: 1

7) Add extra butter and coriander leaves and process for Time: 30 seconds Speed: 1

Serve with rice.

Page 61

SOUPS & MAINS

LENTILS WITH CHORIZO

Ingredients

350g lentils

3 ½ onions, roughly chopped

1 small green pepper, roughly chopped

1 small carrot, roughly chopped

1 tomato, quartered

2 garlic cloves

½ cup oil

salt, to taste

2 medium potatoes, diced

1 bay leaf

1 tbsp paprika

1000g water

2 chorizo sausages, thinly sliced

chopped fresh parsley, for garnishing

Preparation

1) Soak the lentils overnight.

2) Place all vegetables (except potato), garlic, oil and salt in the bowl and chop for Time: 20 seconds Speed: progressively from 5-7-9

3) Scrape down sides of the bowl. Select Time: 10 min. Temperature: 100°C Speed: 1

4) Add lentils, potatoes, bay leaf, paprika and water to the bowl. Cook for Time: 20-25 min. Temperature: 100°C Speed: 1

At regular intervals stir using the spatula through the measuring cover hole in lid.

Lower the temperature to 90°C halfway through cooking, if necessary.

5)Add chorizo and cook for a further Time: 5 min. Temperature: 100°C Speed: 1

6) Check that the chorizo is soft, add more water if necessary and season with salt.

Garnish with chopped parsley.

Notes

Red lentils can be used which don’t need to be soaked.

Page 62

SOUPS & MAINS

PASTA CARBONARA

Ingredients

50g parmesan cheese

1 tbsp oil

50g butter

1 medium onion, roughly chopped

200g bacon, roughly chopped

black pepper, to taste

500g thickened cream

2 eggs

400g cooked pasta

fresh parsley leaves, for garnishing

Preparation

1) Place cheese into the bowl and chop 4 times using the pulse function.

2) Grate for Time: 15 seconds Speed: gradually increasing from 5-7-9

Transfer to a bowl and set aside.

3)Heat oil and butter for Time: 2 min. Temperature: 100°C Speed: 1

4) Add the onion, bacon and pepper and chop for Time: 6 seconds Speed: 5

5) Cook for Time: 8 min. Temperature: 90°C Speed: 1

6) Add cream, eggs and cheese. Mix for Time: 10 seconds Speed: 8

7) Cook for Time: 8 min. Temperature: 90°C Speed: 3

Pour sauce over cooked pasta. Garnish with fresh parsley.

Notes

For a reduced fat variation, substitute cream for milk.

Page 63

SOUPS & MAINS

NAPOLI SAUCE

Ingredients

700g Passata or tomato puree

60g olive oil

1 onion, quartered

1 clove garlic

½ cup fresh parley leaves, roughly chopped

salt and pepper, to taste

Preparation

1) Place all ingredients into the bowl and process for Time: 1 min. Speed: 10

2) Scrape down sides of the bowl and repeat process. Chop and saute the onions once chopped for 3

minutes. Then add the passata or chopped tomato and cook for: Time: 18 min. Temperature: 90°C Speed: 1

The measuring cover needs to be in an inclined position to prevent splattering.

Notes

Serve with cooked pasta of your choice.

If using fresh whole peeled tomatoes cook for 30 munites.

Page 64

SOUPS & MAINS

SPAGHETTI BOLOGNAISE

Ingredients

1 onion, quartered

1 clove garlic

1 carrot, roughly chopped

80g celery, roughly chopped

50g bacon

50g oil

400g beef, minced

50g red wine

400g tomato puree

2 tbsp tomato paste

1 tsp mixed herbs

salt and pepper, to taste

cooked spaghetti, to serve

Preparation

1) Place onion, garlic, carrot, celery and bacon into the bowl and chop for Time: 5 seconds Speed: 6

2) Add oil and sauté for Time: 3 min. Temperature: 90°C Speed: 1

3) Put mixing tool into place, mince and cook for Time: 5 min. Temperature: 100°C Speed: 1

4) Add red wine, tomato puree, tomato paste, mixed herbs, salt and pepper. Cook for Time: 35 min. Temperature: 100°C Speed: 1

Place the measuring cover in an inclined position to prevent sauce from splattering.

5)Toss through cooked pasta.

Page 65

SOUPS & MAINS

VEGETABLE RISOTTO

Ingredients

50g parmesan cheese, cubed

1 medium onion, quartered

1 clove garlic

½ cup fresh basil leaves

40g olive oil

375g Arborio rice

50g dry white wine

700-800g vegetable stock

100g fresh mushrooms, sliced

100g mixed assorted vegetables (Zucchini, peppers, semi-dried tomatoes- Sliced)

salt and pepper, to taste

40g butter

Preparation

1) Place the cheese into the bowl and process 4 times using the pulse function.

2) Grate for Time: 15 seconds Speed: gradually increasing from 5-7-9

Transfer to a bowl and set aside.

3) Place onion, garlic and basil into the bowl and process for Time: 5 seconds Speed: 7

4) Scrape down sides of the bowl and add oil. Sauté for Time: 1 min. Temperature: 100°C Speed: 1

5) Remove lid. Put mixing tool into place, add rice and wine and sauté for Time: 2 min. Speed: 1

6) Add stock and vegetables and cook for Time: 15-20 min. Temperature: 90°C Speed: 1

7) Season to taste. Stir cheese and butter through mixture and serve.

Notes

To produce el dente cooked rice - cook for 15 minutes. Use less stock for a dryer result as some

vegetables provide moisture.

Page 66

SOUPS & MAINS

AMATRICIANA

Ingredients

1 onion, quartered

1 clove garlic

50g olive oil

200g bacon, remove rind and roughly chopped

100g spring onion, roughly chopped

680g passata

chilli flakes, optional

Preparation

1) Place bacon into the bowl with 1 tablespoon of oil and sauté for Time: 3 min. Temperature: 100°C Speed: 1

Transfer to a bowl and set aside

2) Place onion and garlic into the bowl and chop for Time: 5 seconds Speed: 7

3) Add remaining oil and sauté for Time: 2 min. Temperature: 100°C Speed: 1

4) Add bacon, spring onion and tomato and cook for Time: 15 min. Temperature: 90°C Speed: 1

Notes

Serve with cooked pasta of your choice.

Page 67

SOUPS & MAINS

BEEF STROGANOFF

Ingredients

Juice of one lemon 1 bay leaf

1 tsp mustard

1 onion, quartered

30g oil

500g tenderloin fillet,

cut into 2cm cubes

1 tbsp tomato paste

Salt and pepper, to taste

100g mushrooms, roughly chopped

80g beef stock

100g red wine

1 tbsp cornflour 120g cream

Preparation

1) Cut beef into 2cm strips and marinate in lemon and mustard for 1 hour.

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

3) Add oil and sauté Time: 2 min. Temperature: 100°C Speed: 1

4) Scrape food away from the blade and put mixing tool into place.

Add meat, flour, bay leaf, tomato paste, salt, pepper and cook for Time: 10 min. Temperature: 90°C Speed: 1

5) Add mushrooms, beef stock, red wine and cream and cook for Time: 25 min. Temperature: 90°C Speed: 1

Page 68

SOUPS & MAINS

CHEESE AND BACON QUICHE

Ingredients

1 puff pastry sheet (fresh or frozen can be used)

300g bacon, remove fat and roughly chopped

1 onion, quartered

30g oil

70g butter

50g milk

100g goat cheese, cubed

250g thickened cream

4 eggs

60g grated cheese

salt and pepper, to taste

Preparation

1) Pre heat oven to 180°C.

2) Grease pan and line base and 1cm up the sides with puff pastry. Bake in oven for 15 minutes.

Remove from oven and allow to cool.

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

4) Add oil and sauté for Time: 4-6 min. Temperature: 100°C Speed: 1

5) Add milk, cheeses, butter, cream, eggs, salt, pepper and mix for Time: 30 seconds Speed: 1

6) Pour the mixture into the pre baked pastry case. Bake in oven for 45 minutes.

Page 69

SOUPS & MAINS

CHICKEN RISSOLES

Ingredients

400g chicken fillets,

skinned and roughly chopped roughly chopped

2 slices of bread

30g milk

1 onion, quartered

1 red capsicum, medium size

1 zucchini, roughly chopped

1 egg

salt and pepper to taste

oil for frying

Preparation

1) Place chicken into the bowl and chop for Time: 10 seconds Speed: 7

Transfer to a bowl and set aside.

2) Place bread and milk into the bowl and allow to soak for 5 minutes.

3) Add onion, capsicum, zucchini, egg salt and pepper and chop for Time: 10 seconds Speed: 6

4) Scrape down sides of the bowl with the spatula. Add chicken and mix for Time: 10 seconds Speed: 6

5) Heat oil in a fry pan. Place a heaped tablespoon of mixture into oil and fry until golden

brown on each side.

Drain on paper towel and serve.

Page 70

SOUPS & MAINS

CHICKEN IN PLUM SAUCE

Ingredients

2 onions, quartered

1 clove garlic

40g oil

600g chicken fillets, trimmed and cut into 4cm cubes

250g mushrooms, roughly chopped

200g tinned plums, drained and pitted

80g white wine

100g cream

100g cream cheese

salt and pepper, to taste

parsley to garnish

almonds, roasted slivers to garnish

Preparation

1) Place onions, garlic into the bowl and chop for Time: 10 seconds Speed: 4

2) Scrape down the sides of bowl with the spatula. Remove the measuring cover from lid for the remainder

of this cooking process.

3) Add oil and sauté for Time: 5 min. Temperature: 100°C Speed: 1

4) Put mixing tool into place. Add chicken and cook for Time: 5 min. Temperature: 100°C Speed: 1

5) Pour off excess liquid. Add mushrooms, plums, wine, cream, cream cheese, salt, pepper and cook for Time: 20 min. Temperature: 90°C Speed: 1

Garnish with parsley and roasted almond slivers and serve.

Notes

For a thinner consistency 100g of water or milk can be added to the sauce.

Serve with cooked rice and green vegetables.

Page 71

SOUPS & MAINS

FUSILLI PASTA WITH BROCCOLI

Ingredients

1 clove garlic

3 anchovies

50g extra virgin olive oil

780g water

300g broccoli, roughly chopped

250g Fusilli pasta

salt to taste

Preparation

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

2) Put the mixing tool in place and add oil and sauté for Time: 3-4 min. Temperature: 90°C Speed: 3

3) Add water, salt and half of the broccoli to the bowl and cook for Time: 5 min. Temperature: 100°C Speed: 2

4) Add the rest of the broccoli and cook for Time: 10 min. Temperature: 100°C Speed: 3

Reduce to speed 2 after 3 minutes.

5) Add pasta to the bowl and cook for Time: 10 min. Temperature: 100°C Speed: 3

During this cooking process leave the measuring cover slightly open.

Page 72

SOUPS & MAINS

GNOCCHI

Ingredients

600g water

800g potatoes, peeled, cut into 2cm cubes (preferably Desiree)

300g plain flour

1 egg, lightly whisked

salt and pepper, to taste

extra flour to dust

Preparation

1) Place water into the bowl and cook for Time: 5 min. Temperature: 100°C Speed: 1

2) Add potatoes and cook for Time: 15 min. Temperature: 100°C

2) When potatoes are cooked remove from bowl and drain well. Return potatoes to bowl and blend for Time: 30 seconds Speed: 5

3) Allow to cool. Add flour, egg, salt, pepper and knead for Time: 30 seconds Speed: 1

Or until well mixed.

4) Place dough onto a floured surface and roll into long 2cm wide strips. Cut into 2cm pieces.

Shape each piece with a fork or gnocchi board.

5) Place gnocchi into a pot of boiling salted water. When gnocchi rise to the surface

remove with slotted spoon and drain.

Serve immediately.

Page 73

SOUPS & MAINS

MEATBALLS

Ingredients

400g minced meat

3 slices of bread, broken into small pieces

2 cloves garlic

½ cup parsley, roughly chopped

½ onion, halved

1 eggs

50g milk

flour for coating meatballs

oil for frying

salt and pepper, to taste

Preparation

1) Season minced meat and set aside. (to mince your own meat follow Mincing Meat Recipe)

2) Place bread, garlic, parsley and onion into the bowl and chop for Time: 5 seconds Speed: 7

3) Add eggs, milk and blend for Time: 5 seconds Speed: 6

4) Place mince meat into the bowl and process for Time: 5 seconds Speed: 6

5) Form the meatballs into golf sized balls. Coat in flour and allow to rest for 30 minutes in the refrigerator.

6) Heat oil in pan and fry meatballs until cooked. Drain on paper towel and serve.

Page 74

SOUPS & MAINS

LASAGNA

Ingredients

120g Parmesan cheese, cut into 2cm cubes

Pre cooked lasagne sheets

120g mushrooms, roughly chopped

1 onion, quartered

60g oil

1 clove garlic

400g minced meat

150g bacon, remove rind, roughly chopped

400g crushed tomatoes

Salt and pepper, to taste

oregano, to taste

white sauce (see White Sauce Recipe)

Preparation

1) Pre heat oven to 180°C.

2) Place parmesan into the bowl and process 4 times using the pulse function. Grate for Time: 15 seconds Speed: gradually increasing from 5-7-9

Transfer to a bowl and set aside.

3) Place mushrooms, garlic and onion into the bowl and chop for Time: 5 seconds Speed: 7

4) Scrape down sides of the bowl with spatula. Add oil and sauté for Time: 4 min. Temperature: 100°C Speed: 1

5) Add the mince, bacon, tomato, salt, oregano and cook for Time: 10 min. Temperature: 90°C Speed: 1

6) Grease a large baking dish and place a layer of sauce on the base of dish. Then place a layer of pasta

and a layer of white sauce. Repeat until dish is filled ending with a layer of white sauce.

7) Top with Parmesan cheese and bake in oven at 180°C for 30 minutes or until top has browned.

Page 75

SOUPS & MAINS

ZUCCHINI SLICE

Ingredients

1 onion, quartered

3 rashes bacon, rind removed and roughly chopped

1 tsp curry powder

40g olive oil

4 zucchinis, cubed

1 carrot, peeled and cubed

75g tasty cheese, shredded

5 eggs

60g self raising flour

salt and pepper to taste

Preparation

1) Pre-heat oven to 180°C.

2) Place onion and bacon into the bowl, process for Time: 10 seconds Speed: 7

3) Scrape down sides of the bowl add curry powder and oil. Sauté for Time: 1 min. Temperature: 100°C Speed: 1

4) Place zucchini and carrot into the bowl and process for Time: 15 seconds Speed: 6

5) Add cheese, eggs and flour. Season to taste. Blend for Time: 10 seconds Speed: 4

6) Pour mixture into a lined baking tray. Bake in the center shelf of the oven for 40-45 minutes.

Page 76

SOUPS & MAINS

LENTIL PATTIES

Ingredients

1 small carrot, roughly chopped

400g canned lentils

115g breadcrumbs

1 egg

1/2 tsp curry powder

1 tsp chopped parsley

1 tsp chopped chives

salt, to taste

oil, for frying

Preparation

1) Place carrot into the bowl and grate for Time: 20 seconds Speed: 4

2) Place lentils, breadcrumbs, egg, curry powder, parsley, chives and salt into the bowl and process for Time: 10 seconds Speed: 4

or until mixture has combined.

3) More breadcrumbs can be added to thicken mixture if required. Roll mixture into eight patties and

place in the refrigerator for 1 hour.

4) Heat oil in fry pan and cook patties until lightly browned.

Page 77

SOUPS & MAINS

MEAT LOAF

Ingredients

2 slices bread

30g milk

1 onion, quartered

2 cloves garlic

1 tbsp parsley, dried

500g minced meat

3 eggs

200g tomato puree

1 tsp oregano

salt, to taste

Preparation

1) Pre heat oven 180°C.

2) Place bread into the bowl and add 30g of milk into the bowl and allow to soak for 5 minutes.

3) Add onion, garlic, parsley into the bowl and chop for Time: 10 seconds Speed: 6

4) Scrape down sides of the bowl. Add eggs, tomato, oregano, salt and mix for Time: 10 seconds Speed: 6

5) Add meat and mix for Time: 10 seconds Speed: 6.

6) Grease baking dish with butter and pour in mixture. Bake in the oven for 45 minutes.

Page 78

SOUPS & MAINS

MOUSSAKA

Ingredients

200g tasty cheese

800g eggplant, cut into slices

1 onion, quartered

2 cloves garlic

30g olive oil

300g crushed tomatoes

oregano, to taste

500g minced beef

salt and pepper, to taste

white sauce (see White Sauce Recipe)

Preparation

1) Pre heat the oven to 200°C.

2) Place cheese into the bowl and process 4 times using the pulse function. Grate for Time: 15 seconds Speed: gradually increasing from 5-7-9

Transfer to a bowl and set aside.

3) Place onion, garlic into the bowl and chop for Time: 5 seconds Speed: 7

4) Add oil and sauté for Time: 4 min. Temperature: 100°C Speed: 1

5) Cut eggplant into 1cm thick slices and place in the steaming accessory.

6) Add tomato, oregano, minced beef, salt and pepper to the bowl. Then put the steaming accessory

into place and cook for Time: 15 min. Temperature: 90°C Speed: 1

7) Assemble the moussaka in a baking dish alternating meat and eggplant in layers. Always end with

eggplant as the top layer.

8) Pour the white sauce over the ingredients. Sprinkle with grated cheese and bake in oven for 15 minutes.

Page 79

SOUPS & MAINS

MUSHROOM RISSOTTO

Ingredients

50g Parmesan cheese, cubed

1 medium onion, quartered

1 clove garlic

40g oil

350g rice, Arborio

50g dry white wine

700g chicken stock

300g mushrooms, cut in half

salt and pepper, to taste

oregano, to taste

50g butter

Preparation

1) Place cheese into the bowl and process 4 times using the pulse function. Grate for Time: 15 seconds Speed: slowly increasing from 5-7-9

Transfer to a bowl and set aside.

2) Place onion and garlic into the bowl and chop for Time: 5 seconds Speed: 7

3) Scrape down sides of the bowl and add oil. Sauté for Time: 1 min. Temperature: 100°C Speed: 1

4) Put mixing tool into place. Add rice and wine and saute for Time: 2 min. Temperature: 100°C Speed: 1

5) Add chicken stock, mushrooms, salt, pepper and oregano. Cook for Time: 20 min. Temperature: 90°C Speed: 1

If rice is not cooked select 2-5 minutes at temperature 90°C, speed 1.

6) Stir cheese and butter through mixture and serve.

Page 80

SOUPS & MAINS

PUMPKIN RISOTTO

Ingredients

300g pumpkin, peeled and roughly chopped

500g water

50g parmesan cheese, cubed

1 small onion, quartered

1 clove garlic

375g Arborio rice

100g dry white wine

700-800g chicken stock

40g olive oil

40g butter

salt and black pepper, to taste

Preparation

1) Place the pumpkin into the cooking basket. Add water into the bowl and add put the cooking basket in

place and cook for Time: 10 min. Temperature: 100°C Speed: 1

Transfer to a bowl and set aside.

2) Place the cheese into the bowl and grate for Time: 15-20 seconds Speed: Graduating from 5-7-9

Transfer to a bowl and set aside.

3) Place onion, garlic into the bowl and chop for Time: 5 seconds Speed: 8

4) Scrape down the sides of the bowl and put the mixing tool in place and add oil to the bowl and saute for Time: 1 min. Temperature: 100°C Speed: 2

5) Add rice and wine and saute for Time: 2 min. Temperature: 90°C Speed: 1

6) Add stock and pumpkin into the bowl and cook for Time: 15-20 min. Temperature: 90°C Speed: 3

7) Season to taste. Stir in cheese and butter through mixture and serve.

Page 81

SOUPS & MAINS

PORK MEATBALLS WITH NAPOLI SAUCE

Ingredients

50g parmesan cheese, cubed

1 clove garlic

2 tbs fresh parsley, chopped

400g pork, cubed

1 egg

2 tbs breadcrumbs

salt and pepper, to taste

oil, for frying

napoli sauce (see Napoli Sauce Recipe)

Preparation

1) Place the cheese into the bowl and process 4 times using the pulse function. Grate for Time: 15 seconds Speed: gradually increasing from 5-7-9

Transfer to a bowl and set aside.

2) Place garlic and parsley into the bowl and process for Time: 5 seconds Speed: 7

3) Scrape down sides of the bowl and add pork. Mince for Time: 10-20 seconds Speed: 7

Or until desired consistency.

4) Add egg, breadcrumbs, cheese, salt and pepper. Blend for Time: 30 seconds Speed: 4

5) Roll mixture into golf ball size pieces. Heat oil in pan and cook meatballs until golden brown.

6) Serve with cooked pasta and Napoli sauce.

Page 82

SOUPS & MAINS

POTATO CAKES

Ingredients

600g potatoes, peeled and roughly chopped (preferably Desiree)

3 spring onions, cleaned and roughly chopped

1 egg

25g self raising flour

salt and pepper, to taste

oil or butter for frying

Preparation

1) Place potatoes, onions, egg, flour, salt and pepper into the bowl and chop for Time: 25 seconds Speed: 8

2) Heat oil in fry pan. Place tablespoon of mixture into oil and fry until golden brown on each side.

Drain on paper towel and serve.

Notes

If consistency is too runny more flour can be added to the mixture.

Page 83

SOUPS & MAINS

POTATO GRATIN

Ingredients

3 potatoes, unpeeled and cut in half length ways

500g water

2 cloves garlic

½ onion, halved

60g oil

150g ham, roughly chopped

Hollandaise Sauce, (see Hollandaise Sauce Recipe)

Preparation

1) Pre heat oven 180°C.

2) Place potatoes face down in the steamer accessory.

3) Add water to the bowl and place steaming accessory into position and cook for Time: 25 min. Temperature: 100°C Speed: 1

4) Allow potatoes to cool, remove from steaming accessory, scoop out centres leaving 2cm thick shells

and set aside.

5) Place garlic and onion in the bowl and chop for Time: 5 seconds Speed: 7

6) Add oil, ham and sauté for Time: 1 min. Temperature: 100°C Speed: 1

7) Add the scooped out potato, salt and blend for Time: 3 seconds Speed: 2

8) Remove ingredients from the bowl and spoon into potatoes shells.

Pour hollandaise sauce over potatoes and cook in oven until golden brown.

Page 84

SOUPS & MAINS

RATATOUILLE

Ingredients

2 medium onions, quartered

1 red capsicum, roughly chopped

1 green capsicum, roughly chopped

2 cloves garlic

1 small zucchini, rough chopped

1 small eggplant, roughly chopped

60g oil

500g crushed tomatoes

salt and pepper, to taste

Preparation

1) Place onions, capsicum, garlic, zucchini and eggplant into the bowl and chop for Time: 5 seconds Speed: 6

Transfer to a bowl and set aside.

2) Put mixing tool into place and add removed ingredients back into the bowl.

3) Add oil into bowl cook for Time: 5 min. Temperature: 100°C Speed: 1

4) Add tomatoes, salt, pepper and cook for Time: 20 min. Temperature: 90°C Speed: 1

Page 85

SOUPS & MAINS

SPAGHETTI MARINARA

Ingredients

½ red capsicum, roughly chopped

1 zucchini, roughly chopped

2 cloves garlic

1 onion, quartered

60g oil

oregano, to taste

salt, to taste

100g white wine

100g fish stock

250g prawns

150g mussels

4 anchovies

Preparation

1) Place capsicum, zucchini, garlic, onion and oil into the bowl and chop for Time: 10 seconds Speed: 7

2) Scrape down sides of the bowl and add oil and sauté for Time: 4 min. Temperature: 100°C Speed: 1

3) Put mixing tool into place. Add oregano, salt, wine, fish stock into the bowl and cook for Time: 15 min. Temperature: 90°C Speed: 1

4) Place prawns, mussels and anchovies into the bowl and cook for Time: 3-5 min. Temperature: 90°C Speed: 1

5) Stir sauce through cooked pasta.

Notes

For enhanced flavour, pasta can be cooked in fish stock.

Page 86

SOUPS & MAINS

SMOKED SALMON ROLLS

Ingredients

200g prawns, cooked

200g shrimps, cooked and peeled

200g thickened cream

50g tomato paste

6 drops tabasco

6 slices smoked salmon

dill, for garnishing

lemon wedge, for serving

Preparation

1) Place the prawns and shrimp into the bowl and mix for Time: 10 seconds Speed: 5

Transfer to a bowl and set aide.

2) Rinse the bowl and dry thoroughly. Put the mixing tool in place, add cream and cook for Time: 4 min. Speed: 5

3) Add the prawn and shrimp mixture back into the bowl, tomato paste and tabasco into the bowl

and blend for Time: 4 min. Speed: 3

4) Spread mixture on top of each slice of salmon and roll tightly.

5) Garnish with dill and serve with a slice of lemon.

Page 87

SOUPS & MAINS

STEAK WITH CAPSICUM SAUCE

Ingredients

1 small onion, quartered

2 cloves garlic

50g olive oil

50g green capsicum, roughly chopped

200g thickened cream

50g white wine

salt and pepper, to taste

2 steaks, porterhouse or scotch fillet

oil, for frying

Preparation

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

2) Add oil and saute for Time: 3-4 min. Temperature: 100°C Speed: 2

3) Put the mixing tool in place and add capsicum, cream, wine, salt and pepper and cook for Time: 8-10 min. Temperature: 100°C Speed: 2

4) Heat oil in a pan. Fry steaks until cooked to your liking. Allow steaks to rest and serve with sauce

drizzled on top.

Page 88

SOUPS & MAINS

TUNA AND OLIVE PASTA SAUCE

Ingredients

1 onion, quartered

1 clove garlic

50g olive oil

1 can tuna, drain oil

50g kalamata pitted olives

680g passata

salt and pepper, to taste

Preparation

1) Place onion, garlic into the bowl and chop for Time: 5 seconds Speed: 7

2) Add oil and sauté for Time: 2 min. Temperature: 100°C Speed: 1

3) Add tuna, olives, tomato puree salt and pepper and cook for Time: 15-20 min. Temperature: 90°C Speed: 1

Notes

Serve with cooked pasta of your choice.

Page 89

SOUPS & MAINS

TURKEY STUFFING

Ingredients

50g walnuts

3 slices of day old bread frozen, cut into 4 pieces

1 onion, quartered

1 clove garlic

250g bacon, rind removed, roughly chopped

40g butter, cubed

2 eggs

salt and pepper, to taste

50g white wine

Preparation

1) Place walnuts into the bowl and process for Time: 8 seconds Speed: 7

Transfer to a bowl and set aside.

2) Place frozen bread into the bowl and process for Time: 10 seconds Speed: 6

Transfer to a bowl and set aside.

3)Place onion, garlic and bacon into the bowl and blend for Time: 5 seconds Speed: 7

4) Scrape down sides of the bowl with the spatula. Add butter and process for Time: 2 min. Speed: 1

5) Add eggs, salt, pepper, wine, and blend for Time: 30 seconds Speed: 6

6) Place walnuts and bread back into the bowl and blend for Time: 20 seconds Speed: 6

Notes

If stuffing mixture is too dry add an extra 50g of white wine.

Page 90

SOUPS & MAINS

CHICKEN, OLIVE AND TOMATO SAUCE

Ingredients

300g chicken fillets, cut into 4cm pieces

2 tsp mixed dried herbs

1 onion, quartered

2 cloves garlic

30g olive oil

325g tomato puree

100g chicken stock

12 olives, pitted and halved

3 tbs fresh parsley, chopped

5 sundried tomatoes, halved

50g baby spinach

salt and pepper, to taste

Preparation

1) Season chicken with herbs and set aside for half an hour.

2) Put mixing tool into place. Add half the chicken mix into the bowl and sauté for Time: 3 min. Temperature: 90°C Speed: 1

Transfer to a bowl and set aside.

3) Leave the mixing tool in the bowl and add remaining chicken and sauté for Time: 3 min. Temperature: 90°C Speed: 1

Transfer to a bowl and set aside.

4) Place onion and garlic into the bowl and chop for Time: 5 seconds Speed: 7

5) Add oil and sauté for Time: 2 min. Temperature: 100°C Speed: 1

6) Add chicken, tomato, stock and cook for Time: 10 min. Temperature: 70°C Speed: 1

7) Scrape down sides of the bowl with the spatula. Add olives, parsley, sundried tomatoes, spinach and salt

and pepper and cook for Time: 6 min. Temperature: 80°C Speed: 1

Remove measuring cover during the last 6 minutes.

Notes

Sauce can be served over pasta, rice or mashed potato.

Page 91

DESSERTS

DECEDANT CHOCOLATE MOUSSE

Ingredients

3 eggs

100g of milk

100g of unsalted butter, softened at room temperature

150g of good quality chocolate, chopped

½ tsp lemon juice

pinch of salt

75g of caster sugar

Preparation

1) Separate the yolks from the whites.

2) Pour milk, egg yolks, butter and sugar into the bowl and mix for Time: 7-8 min. Temperature: 80°C Speed: 3

3) Add chocolate and whilst holding the measuring cover blend for Time: 15 seconds Speed: 6

(Holding the measuring cover in place will prevent the cup from lifting during blending)

Transfer to a bowl and set aside.

4) Wash and dry the bowl thoroughly. Put mixing tool into place, add egg whites, lemon juice and salt.

Beat for Time: 3 min. Speed: 3

5) Gently fold egg whites into chocolate mixture and pour into serving cups.

Cool in the refrigerator until set.

Notes

Serve mousse garnished with whipped cream or chocolate shavings.

This mousse can also be used in pies, cakes and pastries.

Page 92

DESSERTS

SUPERCHEF PAVLOVA

Ingredients

4 egg whites,room temperature

1 tps vanilla extract

220g caster sugar

whipped cream, for serving

1 tsp lemon juice

mixed berries, for serving

1 tbsp cornflour

Preparation

1) Preheat oven to 150°C.

2) Put mixing tool into place, add egg whites and beat for Time: 3½ min. Speed: 4

3) Select speed 3 and add sugar, 1 tablespoon at a time until all sugar has been added and a thick glossy

white meringue forms.

4) Whilst machine is running, remove measuring cover and add lemon juice, cornflour and vanilla and beat

until combined.

5) Pour mixture onto a baking paper lined baking tray. Cook for Time: 15 min. Temperature: 150°C, then reduce temperature to 120°C and continue cooking for 60

minutes.

6) Adjar oven door with a wooden spoon and allow to cool completely in the oven. Top with whipped

cream and mixed berries.

Notes

Traditionally a meringue is whipped for 10 minutes, producing a firm stiff mixture. This mixture is a pourable

meringue mixture producing a unique meringue.

Page 93

DESSERTS

STRAWBERRY ICE CREAM

Ingredients

150g caster sugar

250g thickened cream

1 tbsp vanilla extract

2 egg yolks

250g milk

300g frozen strawberries

Preparation

1) Place all of the ingredients except strawberries into the bowl and cook for Time: 6 min. Temperature: 70°C Speed: 3

2)Transfer the mixture into a stainless steel bowl and stir through strawberries. Freeze for 3 hours or until

semi frozen.

3)Remove ice cream from the freezer, chop into medium sized pieces and place back in the bowl.

Blend for Time: 20 seconds Speed: 9

4) Return to freezer to firm. Use as required.

Page 94

DESSERTS

BERRY AND CITRUS SORBET

Ingredients

150g caster sugar

400g frozen raspberries

300g peeled oranges

300g frozen strawberries

Preparation

1) Place sugar into the bowl and process for Time: 12 seconds Speed: 9

2) Add fruit followed by 350g of berries and crush slowly for

Pule or Turbo

3) Add remaining berries through opening in the lid for Time: 20 seconds Speed: graduating from 1-10

4) Scrape down sides of the bowl using the spatula and repeat process for Time: 10-15 seconds Speed: graduating from 1-10

Notes

Process frozen berries gradually to ensure that the SuperChef is not overloaded.

Page 95

DESSERTS

CUSTARD SAUCE

Ingredients

125g caster sugar

6 egg yolks

600g milk

vanilla extract, to taste

Preparation

1) Place all ingredients into the bowl. Cook for Time: 12 min. Temperature: 80°C Speed: 3

2) Pour into a container and refrigerate until cool. Stir occasionally with a whisk.

Notes

This sauce is delicious served hot or cold.

LEMON MOUSSE

Ingredients

400g condensed milk

50g natural yoghurt

200g thickened cream

100g lemon juice

Preparation

1) Add all ingredients into the bowl and process for Time: 30 seconds Speed: 5

2) Scrape down sides of the bowl and repeat process.

3) Pour into serving glasses and allow to cool in the refrigerator for 1 hour.

Notes

This mousse is best served cold in elegant glass dishes. Use lemon zest for garnish.

This mousse can also be used as a filling in cakes and pastries.

Page 96

DESSERTS

CINNAMON AND ORANGE RICE PUDDING

Ingredients

1000g full cream milk

200g aborio rice

4cm piece orange peel, finely chopped

1 cinnamon stick

100g caster sugar

ground cinnamon to serve

Preparation

1) Put mixing tool into place. Add milk, rice, orange peel and cinnamon stick into the bowl and mix for Time: 20-25 min. Temperature: 80°C Speed: 1

2) Add sugar and continue for Time: 2 min. Temperature: 90°C Speed: 1

3) Divide amongst individual serving bowls and allow to cool. Sprinkle with cinnamon before serving.

CHOCOLATE CUSTARD

Ingredients

500g milk

2 eggs

100g sugar

30g cornstarch

2 tbsp cocoa

Preparation

1) Place milk, eggs, sugar, cornstarch into the bowl and cook for Time: 15 min. Temperature: 80°C Speed: 3

2) Add cocoa and blend for Time: 15 seconds Speed: 4 or until combined.

Notes

For a thicker consistency, use 4 eggs and 50g cornflour.

A liquor can be added to the mixture when adding the cocoa. Ideal to fill crepes, tarts, cakes or served

cold in glasses with cream.

Page 97

DESSERTS

PANCAKES

Ingredients

50g butter

150g plain flour

2 eggs

200g milk

2 tbsp sugar

1 tsp baking powder

½ tsp spoon salt

butter, extra, for frying

Preparation

1) Place butter into the bowl and melt for Time: 15 seconds Temperature: 50°C Speed: 1

2) Place the remaining ingredients (except butter for frying) into the bowl and mix for Time: 15 seconds Speed: 6

3) Heat fry pan over medium heat and lightly grease fry pan with extra butter. Pour a ¼ cup of mixture into

fry pan and cook for 1 minute or until bubbles start to surface. Turn pancake and cook for 30 seconds or

until lightly golden or cooked through.

4) Repeat with remaining batter. Serve with melted chocolate, whipped cream, jam, honey, maple syrup or

fresh fruit.

Page 98

DESSERTS

APRICOT SLICE

Ingredients

Biscuit Base

1 packet Scotch finger biscuits – brake each biscuit into four pieces.

75g butter

Filling

200g dried apricots

470g boiling water

1 packet lemon jelly crystals

210g boiling water, to dissolve jelly

400g sour cream

Preparation

1) Soak dried apricots in 470g of boiling water.

2) Place butter into the bowl and melt for Time: 45 second Temperature: 60°C Speed: 3

3) Add broken biscuits and chop for Time: 20 seconds Speed: 8

4) Place mixture into a 20/25cm baking tin. Pat down over base of tin.

5) Melt jelly in 210g of boiling water. Place jelly, remaining water, apricots in the bowl and blend for Time: 20 seconds Speed: 8 or until pureed.

6) Allow to cool for 5 minutes. Add sour cream and blend for Time: 30 seconds Speed: 1

7) Pour over biscuit base, cover and place in the refrigerator over night

Notes

This dessert is delicious served with cream.

Page 99

DESSERTS

APRICOT SOUFFLE

Ingredients

200g sugar, for caramelized sugar

10 egg whites, room temperature

1 tsp vinegar

a pinch of salt

2 tbsp caster sugar

400g apricot jam

Preparation

1) Pre heat oven 180C.

2) In a small, heavy saucepan over medium-low heat, cook sugar, stirring until golden.

3) Pour into baking dish and set aside.

4) Put mixing tool into place. Add egg whites, vinegar, salt into the bowl and blend for Time: 12 minutes Speed: 3

or until egg forms soft peaks.

5) Blend for Time: 2 min. Speed: 3

Gradually adding caster sugar and jam through the measuring cover hole in lid.

6) Pour mixture into pan and place in large baking dish. Pour hot water into baking dish until halfway

up the side of the pan.

7) Bake in oven for 25 minutes. Remove from oven, allow to cool and serve.

Page 100

DESSERTS

BANANA FRITTERS

Ingredients

90g day old bread, quartered

2 tbs brown sugar

1 1/2 tsp ground cinnamon

20g butter

2 tsp vegetable oil

4 bananas, peeled and halved lengthways

vanilla ice cream, to serve

Preparation

1) Place bread into the bowl and chop for Time: 10 seconds Speed: 4

2) Add brown sugar and cinnamon and mix for Time: 15 seconds Speed: 4

Transfer to a bowl and set aside.

3) Coat banana pieces in the mixture. Heat butter and oil in a pan and cook bananas for 3 minutes

each side or until golden brown. Serve with ice cream.