Kogan ThermoBlend Pro All-in-One Installation and operation manual

Attention
Please handle this product with care and inspect it regularly to
ensure it is in good working order.
If the product, power supply cord or plug shows any signs of
damage: stop use, unplug and contact Kogan.com support.

Table of Contents
APPERTIZERS......................................................................................................................................................... 5
Cod Fish Cakes..................................................................................................................................................5
Scrambled Garlic with Shrimp.....................................................................................................................5
M shrooms..........................................................................................................................................................6
Sweet Capsic m & Ham Salad.....................................................................................................................6
Roq efort with N t Savo ry .......................................................................................................................6
Cream Cheese Spread.....................................................................................................................................7
STARTERS.................................................................................................................................................................8
A Gratin M shrooms......................................................................................................................................8
Greek Salad.........................................................................................................................................................8
Croq ettes..........................................................................................................................................................9
Chicken with Lamb's Lett ce.......................................................................................................................9
Chestn t Salad.................................................................................................................................................10
Croq ettes with Chicken & Ham...............................................................................................................10
Garlic M shrooms.............................................................................................................................................11
Crab & Shrimp Pâté.........................................................................................................................................11
Chard with Potatoes.......................................................................................................................................12
D ck Foie........................................................................................................................................................... 12
Ca liflower in Tartar Sa ce..........................................................................................................................13
Leek with Potatoes.........................................................................................................................................13
Parmesan Style Eggplant.............................................................................................................................14
M shroom in Sa ce........................................................................................................................................14
Fried Potatoes & Eggs...................................................................................................................................15
Sa teed Cabbage with Ham.......................................................................................................................15
SAUCES....................................................................................................................................................................16
Mayonnaise........................................................................................................................................................16
Garlic Mayonnaise with Olive Oil...............................................................................................................16
Bechamel Sa ce.............................................................................................................................................. 16
Pesto Sa ce.......................................................................................................................................................16
D tch Sa ce......................................................................................................................................................17
Dried Fr it Dressing.......................................................................................................................................17
Bolognese Sa ce.............................................................................................................................................17
Almond Sa ce..................................................................................................................................................18
M stard Sa ce..................................................................................................................................................18
M shroom Sa ce.............................................................................................................................................18
Tomato Sa ce................................................................................................................................................... 19
Salsa Rosa..........................................................................................................................................................19
Tartar Sa ce...................................................................................................................................................... 19
Green Sa ce.....................................................................................................................................................20
Pickling Brine Sa ce.....................................................................................................................................20
C rry Sa ce.......................................................................................................................................................21
Onion & M shroom Sa ce............................................................................................................................21
CREAMS, SOUPS & STOCKS............................................................................................................................22
Cream of T rnip Greens...............................................................................................................................22
Asparag s Cream ..........................................................................................................................................22
Vichyssoisse.....................................................................................................................................................23
Crab Cream.......................................................................................................................................................23
M shroom Cream...........................................................................................................................................24
Vegetable Cream............................................................................................................................................24
Consommé .....................................................................................................................................................25
Chicken Stock .................................................................................................................................................25
Potato P ree.................................................................................................................................................... 25
1

Seafood So p..................................................................................................................................................26
Carrot Cream...................................................................................................................................................26
Vegetable Cream with Chicken.................................................................................................................27
Leek So p with Potatoes.............................................................................................................................27
P mpkin Cream...............................................................................................................................................27
Spinach Cream with Tr ffles......................................................................................................................28
Cherry Gazpacho (cold so p)...................................................................................................................28
Gazpacho (cold so p)..................................................................................................................................28
PUREES...................................................................................................................................................................29
Fr it P ree........................................................................................................................................................29
Fr it P ree with Yogh rt.............................................................................................................................29
Vegetable P ree with Beef.........................................................................................................................29
Vegetable P ree with Chicken..................................................................................................................30
Vegetable P ree with Fish..........................................................................................................................30
Vegetable P ree .............................................................................................................................................31
Vegetable P ree with Leg mes.................................................................................................................31
RICE & PASTA.......................................................................................................................................................32
Macaroni with Ham........................................................................................................................................32
F silli Pasta with Vegetables......................................................................................................................32
Spaghetti Shrimp...........................................................................................................................................33
Pizza with Aged Cheese, Bacon & M shroom.....................................................................................33
Rice with Monk Fish & Shrimp...................................................................................................................34
Brown Rice with Spinach.............................................................................................................................35
Mediterranean Rice........................................................................................................................................35
Rissotto .............................................................................................................................................................36
Rice & Green Beans.......................................................................................................................................36
Rice & Artichoke.............................................................................................................................................37
Rice & Asparag s............................................................................................................................................37
Rice & M shroom...........................................................................................................................................38
Gorgonzola Rice ............................................................................................................................................38
Milanese Rice ..................................................................................................................................................39
Spinach Rice ...................................................................................................................................................39
Rice with Chicken & Green Beans............................................................................................................40
Rice with Mozzarella & Liq id Cream.....................................................................................................40
Rice with Salmon.............................................................................................................................................41
P mpkin Rice ...................................................................................................................................................41
Pasta with Chicken & P mpkin Sa ce....................................................................................................42
MEATS.....................................................................................................................................................................43
Tenderloin Steak with Green Capsic m ................................................................................................43
Beef & Potatoes .............................................................................................................................................43
Meatballs...........................................................................................................................................................44
Chicken Rolls with C rrent Sa ce............................................................................................................44
Lamb Chops with Olives..............................................................................................................................45
Chicken Breast Sa ce...................................................................................................................................46
Beef Tenderloin...............................................................................................................................................46
Osso B co.........................................................................................................................................................47
Chicken Wings with Soya Sa ce, Honey and Lemon........................................................................47
Lemon T rkey..................................................................................................................................................48
Pepitoria Chicken...........................................................................................................................................48
Filled Tenderloin Chicken ...........................................................................................................................49
Stewed Beef with Vegetables...................................................................................................................49
Chicken with Almonds.................................................................................................................................50
Filled T rkey Breasts ...................................................................................................................................50
Chicken Marinated with Beer......................................................................................................................51
Chicken Breast in Cheese Sa ce ..............................................................................................................51
2

Sirloin with Pineapple...................................................................................................................................52
Ribs with Noodles..........................................................................................................................................52
Trip....................................................................................................................................................................... 52
FISH..........................................................................................................................................................................53
Cod Croq ettes...............................................................................................................................................53
Marmitako.........................................................................................................................................................53
Cod & Potatoes...............................................................................................................................................54
B ttered Sword Fish.....................................................................................................................................54
Onion Sq id......................................................................................................................................................55
Steamed Hake with Dill................................................................................................................................55
Fish N ggets....................................................................................................................................................56
Filled Tro t........................................................................................................................................................56
Filled Smoked Salmon..................................................................................................................................56
Gallegan Hake..................................................................................................................................................57
T na Pie..............................................................................................................................................................57
Salmon Tartar...................................................................................................................................................58
Sa teed Cod.....................................................................................................................................................58
Sole Fillet in White Wine.............................................................................................................................59
Sole Filled with Tomato Sa ce..................................................................................................................59
Boiled Hake with Vinagretta......................................................................................................................60
Cod Casserole with Bechamel ...............................................................................................................60
DESSERTS..............................................................................................................................................................62
A C p of Chocolate.......................................................................................................................................62
Chocolate Sponge Cake with N ts..........................................................................................................62
Lemon Sponge Cake ....................................................................................................................................62
Pineapple Cake ..............................................................................................................................................63
Cheese Cake ...................................................................................................................................................63
Almond Sponge Cake ..................................................................................................................................63
Egg Creme Caramel......................................................................................................................................64
English Cream.................................................................................................................................................64
Orange Creme Caramel...............................................................................................................................64
Strawberry Marmalade.................................................................................................................................65
Peach Marmalade...........................................................................................................................................65
Yogh rt..............................................................................................................................................................65
Sponge Cake with Wine..............................................................................................................................65
Pr ne Marmalade...........................................................................................................................................66
Tomato Marmalade........................................................................................................................................66
Kiwi Marmalade..............................................................................................................................................66
S gar Free Apple Cake ...............................................................................................................................67
Three Chocolate Cake...................................................................................................................................67
Brownie.............................................................................................................................................................. 68
Catalan Creme.................................................................................................................................................69
Banana Cake....................................................................................................................................................69
Cocoa Sponge Cake......................................................................................................................................69
Orange Marmalade........................................................................................................................................70
Rice Dessert.....................................................................................................................................................70
SHAKES & COLD DRINKS..................................................................................................................................71
Chocolate Milk Shake.....................................................................................................................................71
Iced Lemon Drink............................................................................................................................................71
Strawberry Cocktail........................................................................................................................................71
Fr it Sorbet.......................................................................................................................................................71
Kiwi & Banana J ice .....................................................................................................................................72
Hawaii Cocktail................................................................................................................................................72
Kiwi J ice...........................................................................................................................................................72
Christmas Sorbet............................................................................................................................................72
3

Sangria...............................................................................................................................................................73
BREADS & BAKING ..........................................................................................................................................74
Focaccia ......................................................................................................................................................... 74
Bread loaf or rolls ......................................................................................................................................74
Apple cr mble ............................................................................................................................................75
Gl ten free bread .........................................................................................................................................76
Gl ten free flo r .........................................................................................................................................76
Cho x pastry ...............................................................................................................................................77
Fergosa ...........................................................................................................................................................77
Scones ........................................................................................................................................................... 78
Milk rolls, b rger b ns, finger rolls .........................................................................................................78
Pitta ................................................................................................................................................................79
French bread ................................................................................................................................................. 80
Q ick p ff pastry ........................................................................................................................................80
Sablee pastry ...............................................................................................................................................81
Shortcr st pastry .........................................................................................................................................81
Filo pastry – str del pastry .......................................................................................................................81
Hot water cr st ............................................................................................................................................82
Vetebrod............................................................................................................................................................82
So thern Cornbread ...................................................................................................................................83
Chollah ...........................................................................................................................................................83
Yorkshire P dding .....................................................................................................................................84
Basic Bread Recipe ....................................................................................................................................84
Whole Wheat Bread .................................................................................................................................85
4

APPERTIZERS
Cod Fish Cakes
Ingredients
60g Olive oil
medi m size onion½
1 small green capsicum
2 cloves garlic
50g m shrooms
100g peeled small shrimps
150g cod fish fillet
50g cognac
80g tomato sa ce
50g liq id cream
4 p ff pastry tartlets
Finely chopped parsley
Grated cheese
Salt
Preparation
1. Place the mixing tool in the bowl with oil and select 3 min tes, temperat re 100°C
and speed 1.
2. Add the finely chopped onion, the green capsicum and garlic. Select 20 min tes,
temperat re 100°C and speed 1.
3. Add the m shrooms, cod fish, shrimps, tomato sa ce, cognac and the liq id cream.
Select 15 min tes, temperat re 100°C and speed 1.
4. Fill the tartlets with this mixt re and decorate with the parsley and grated cheese.
Scrambled Garlic with Shrimp
Ingredients
1 b nch fresh garlic
200g peeled shrimps
2 tbs. olive oil
1 clove finely chopped garlic
2 eggs
Salt to taste
Preparation
1. Place the mixing tool in the bowl with oil and select 4 min tes, temperat re 100°C
and speed 1.
2. After this time, place the onions c t into small pieces and the garlic clove, select 5
min tes, temperat re 100°C and speed 1.
3. Add the shrimps, season to taste and select 5 min tes temperat re 100°C and speed
1.
4. With 2 min tes left before this process is finished, po r the mixed eggs in the bowl
thro gh the contin o s feed t be.
5

M shrooms
Ingredients
3 tsp. olive oil
1 small finely chopped onion
500g m shrooms
2 cloves garlic c t into strips
Finely chopped parsley
Black pepper
Salt to taste
Preparation
1. Place the mixing tool in the bowl and add the finely chopped onion and oil. Select 5
min tes, 100°C and speed 1.
2. Add the garlic, parsley, black pepper and the m shrooms. Select 5 min tes, 100°C
and speed 1.
Sweet Capsic m & Ham Salad
Ingredients
3 red capsic ms
3 green capsic ms
200g York ham
Emmental cheese
Mayonnaise to taste
Spicy paprika
Preparation
1. Add the capsic ms c t into 4 pieces to the bowl together with the ham. Select 10
seconds, speed 4-5.
2. Place the mixing tool in the bowl, c t the Emmental cheese into small dices and add
the rest of the ingredients to the bowl.
3. Select a few seconds and speed 3-4.
4. Decorate with paprika.
Roq efort with N t Savo ry
Ingredients
250g Roq efort cheese
Evaporated milk
Toasts
N ts
Preparation
1. Place the mixing tool in the bowl and add the cheese, select speed 4.
2. Thro gh the contin o s feed t be, add the evaporated milk a little at a time ntil the
mixt re becomes creamy.
3. Spread the cream on the toasts and decorate with n ts.
6

Cream Cheese Spread
Ingredients
300g creamy cheese
1 clove garlic
60g red capsic m
60g green capsic m
60g c c mber
A pinch of c rry
tsp. paprika½
Preparation
1. Add the garlic clove to the bowl and select 5 min tes at speed 5.
2. Add the capsic ms, the c c mber, select 5 seconds at speed 5.
3. With the spat la press the mixt re ntil all the liq id has evaporated from the
capsicums.
4. Place the mixing tool in the bowl and add the cream cheese, a pinch of c rry and the
paprika.
5. Select 15 seconds at speed 2-3. Remove the mixt re from the bowl and reserve in the
refrigerator. After this time the mixt re is ready for serving and is edible for 4-5 days
if kept in the refrigerator.
6. Serve with finely chopped onion, olives or sweet corn on toasts.
7

STARTERS
A Gratin M shrooms
Ingredients
600g m shrooms
70g olive oil
3 garlic cloves
120g flo r
240g milk
150g grated cheese
Salt and pepper
Preparation
1. Po r the oil into the bowl and select 6 min tes, temperat re 100°C and speed 4. At 1
min te before this process is finished, add the garlic thro gh the contin o s feed
t be of the bowl.
2. Place the mixing tool into the bowl and add the m shrooms c t into strips. Select 2
min tes, temperat re 100°C and speed 1-2.
3. Add the milk, select 6 min tes, temperat re 100°C and speed 1-2.
4. Po r the contents in a baking dish, sprinkle with cheese and place into the oven to
cook a gratin style.
Greek Salad
Ingredients
200g cherry tomatoes
200g feta cheese or fresh goat cheese
100g small onions c t into slices
100g green capsic m
100g c c mber
50g seedless black olives
40g virgin olive oil
2 tsp. oregano
Salt
Lett ce for decoration
Preparation
1. C t the tomatoes in half and reserve. Place the cheese to the jar and select 3
seconds, speed 4. Remove and reserve.
2. Add the pepper, onions, the peeled c c mber, olives, oil, oregano and salt.
3. Select 4 seconds and add the tomato and the reserved cheese.
4. Select 5 seconds at speed 2. Place this mixt re on the lett ce leaves for serving.
S ggestion: This salad can be sed for filling the c c mbers that were previo sly cored by
making se of the p lp.
8

Croq ettes
Ingredients
2 hard boiled eggs
150g sweet ham
30g onion
100g margarine
170g flo r
800g milk
N tmeg, pepper and salt
Preparation
1. Place the ham in the bowl and select 6 seconds at speed 4.
2. Remove it from the bowl and reserve.
3. Po r the oil into the bowl and add the margarine and onion. Select 3 min tes,
temperat re 120°C and speed 4.
4. Add the flo r and select 1 min te, temperat re 100°C and speed 3.
5. Place the rest of the ingredients in the bowl except the ham and eggs. Select 10
seconds and speed 6 and add the ham chopped in small pieces to the ingredients.
Select 7 min tes, temperat re 120°C and speed 4.
6. When this process is finished, leave to rest for several min tes.
7. Add the eggs and program 15 min tes at speed 4. Make s re the seasoning is
adeq ate.
8. Finally, po r the béchamel in a greased baking dish and leave to cool.
9. When this mixt re is cooled, shape the croq ettes and fry them in well heated oil.
Chicken with Lamb's Lett ce
Ingredients
1 apple or fresh pineapple
3 tbs. mayonnaise
1 pack lamb’s lett ce
5 lett ce leaves
200g roasted chicken, cleaned and boneless
20g n ts peeled and toasted
Cider vinegar
Salt and pepper to taste
Preparation
1. P t the chicken in the bowl and program 15 seconds at speed 5.
2. Add the yogh rt with the apple o pineapple c t into small pieces, the n ts,
mayonnaise, and a drop of vinegar, salt and pepper.
3. Select 20 seconds at speed 1.
4. Wash the lett ces and spread the chicken with the yogh rt sa ce on top of them.
9

Chestn t Salad
Ingredients
10 lett ce b lbs
1 tin of Bonito fish or t na
250g chestn ts
1 orange skin grating
Preparation
1. Separate the lett ce leaves selecting the leaves that have an oval shape and leave
them to soak.
2. Peel the chestn ts and boil them d ring 3 min tes, temperat re 120°C at speed 4.
Remove them from the boiling water and peel the rest of the skin off.
3. Once cold, place them in the bowl together with the orange skin gratings, select 15
seconds at speed 4.
4. Fill the lett ce leaves with this mixt re
5. P t the Bonito or t na in the bowl and select 10 seconds at speed 3.
6. Remove from the bowl and place them on top of the lett ce leaves.
7. Serve with a sprinkle of vinaigrette sa ce.
Croq ettes with Chicken & Ham
Ingredients
250g cooked chicken and ham
60g onion
90g b tter
200g flo r
800g milk
N tmeg
Salt
Preparation
1. Place the meat in the bowl and program 5 seconds at speed 4-5-6.
2. P t this mixt re in a bowl and reserve.
3. Witho t washing the bowl, add the b tter and select 2 min tes, temperat re
90°C.
4. Add the onion and program for another 4 min tes, temperat re 100°C at
speed 4.
5. Add the milk, a pinch of n tmeg and salt, selecting 7 min tes, temperat re
100°C at speed 4.
6. Place the meat mixt re in the bowl and select 15 seconds at speed 3.
7. P t them in a greased baking dish and reserve and leave to cool. (Preferably se the
following day.)
8. Make the croq ettes by dipping them in egg and rolling them in bread cr mbs.
9. Fry with a s fficient olive oil.
10

Garlic M shrooms
Ingredients
50g olive oil
500g m shrooms
3 or 4 garlic cloves
Parsley stems
1 cayenne pepper (optional for a spicy taste)
Salt and pepper
Preparation
1. Add oil to the bowl and select 2 min tes, temperat re 100°C and speed 2.
2. Place the mixing tool and add the onions c t into slices, select 3 min tes,
temperat re 100°C and speed 3.
3. Add the m shrooms, the salt, pepper and cayenne pepper, select 15 min tes,
temperat re 120°C and speed 1-2.
4. When it is 5 min tes before this process is finished, add the finely chopped parsley. If
there is too m ch liq id at the end of this process, leave to cook for some min tes
more at the same temperat re.
Crab & Shrimp Pâté
Ingredients
200g peeled shrimps
150g crab meat
100g b tter
150g evaporated milk
B nch small onions
c p sherry½
Preparation
1. Add the b tter, small onion, shrimps and crab meat to the bowl. Select 6 min tes,
temperat re 100°C and speed 4.
2. When it is 2 min tes left to finish, add the sherry and po r the evaporated milk
thro gh the contin o s feed t be, select 15 seconds at speed 8.
3. Remove and po r the mixt re into a bowl.
4. Leave in the refrigerator ntil its set. Serve with toasts.
11

Chard with Potatoes
Ingredients
500g fresh chard
2 medi m size potatoes c t into pieces
4 cloves garlic
40ml. olive oil
Salt
1 tsp. black pepper
750g water
Preparation
1. Fill the bowl with water eno gh for steaming, place the cooking basket and add the
potatoes.
2. Place the chards in the steam tray and on top of the bowl. Select 20 min tes,
temperat re 120°C and speed 1.
3. After this time, remove the potatoes and the chards and reserve.
4. Add the garlic cloves, select 4 seconds and speed 4.
5. Add the oil, select 4 min tes, temperat re 100°C and speed 2.
6. With this time has passed, wait a few min tes ntil the temperat res lowers and add
the black pepper.
7. Place the mixing tool and add the chards and potatoes, select 9 min tes,
temperat re 120°C and speed 1-2.
D ck Foie
Ingredients
750g fresh d ck liver
1 litre whole milk
1 tsp. s gar
Salt to taste
Gro nded black pepper
1 tbs. port
2 tbs. cognac
500ml water
Preparation
1. Soak the liver in the milk for 24 ho rs (to eliminate any toxic elements).
2. Remove the meat from milk and throw the sed milk away.
3. P t the liver in transparent paper, sprinkle with s gar, salt and black pepper. Add the
liq ors to the liver and wrap tightly with the transparent paper in form of a roll. Leave
it in the refrigerator for at least 8 ho rs, preferably 24 ho rs.
4. After this time, add another layer of transparent paper, pressing tightly and cover
with al min m foil.
5. Place in the steam tray and make some holes in the transparent paper and reserve.
6. Add the water to the bowl and select 12 min tes, temperat re 120°C and
speed 2.
7. After this process, t rn the wrapping on the other side and program for 7 min tes
more at the temperat re and velocity.
8. Remove it and leave to chill with some ice. Reserve for 24 ho rs in the refrigerator
before tasting.
12

Ca liflower in Tartar Sa ce
Ingredients
1 ca liflower
1 litre water
For the Tartar sa ce:
2 pickles
2 onions soaked in vinegar
1 b nch parsley or finely chopped parsley
200g mayonnaise
Preparation
1. Add the water to the jar and select 10 min tes, temperat re 120°C and speed 1.
2. Meanwhile, separate the stems of the ca liflower and place them in the steam tray.
3. After the 10 min tes have passed, p t the cooking basket in place. Select 20 min tes,
temperat re 120°C and speed 1-2-3.
4. If the mixt re does not have the desired taste after this time, leave to cook for 4-5
min tes more at 120°C and speed 1-2-3.
5. Reserve the ca liflower in a baking dish.
Sa ce Preparation
In the clean bowl, place all the sa ce ingredients, select 30 seconds and speed 4.
Serve the ca liflower cold or warm with the sa ce.
Leek with Potatoes
Ingredients
5 leeks
3 potatoes
20g olive oil
1 tsp. salt
1 litre water
1 stock c be
Preparation
1. Prepare the leek and potatoes and place them in the bowl together with water, salt
and the stock c be.
2. Select 20 min tes, temperat re 120°C and speed 1.
3. When this process is finished, make s re that all the vegetables are cooked to taste. If
necessary add a bit more salt and oil, select 1 min te at speed 1.
13

Parmesan Style Eggplant
Ingredients
2 eggplants c t in slices
1 pack mozzarella cheese slices
Grated Parmesan cheese
Tomato sa ce:
400g finely blended nat ral tomato sa ce
40g virgin olive oil
1 leveled tsp. s gar
tsp. oregano½
tsp. basil½
Preparation
1. C t the eggplant in slices and place them in the steam tray in a vertical position to
leave for easy steaming.
2. In the bowl add all the ingredients for the sa ce, select 30 min tes, temperat re
120°C and speed 2.
3. After 5 min tes, p t the steam tray into place on top of the bowl ntil the cooking is
finished.
4. Preheat the oven at 200°C and place the eggplants in a baking dish, sprinkled with
some cheese.
5. Add the mozzarella cheese on top and cover with the tomato sa ce. Repeat this
process ntil all the eggplants are well covered with the tomato and grated cheese.
6. Leave to cook in the oven for 12 min tes and a gratin ntil golden brown.
M shroom in Sa ce
Ingredients
3 cloves garlic
1 onion c t into 4 pieces
80grs. olive oil
1 tray of m shrooms c t in slices
100g white wine
Salt and pepper
Finely chopped parsley
1 tsp. Maizena (optional)
Preparation
1. Wash the m shrooms well and leave to drain.
2. P t the garlic cloves and onion into the bowl and select 5 seconds at speed 5. Leave
for 4 seconds more at speed 5 to chop the parsley finer.
3. Add the oil and select 7 min tes, temperat re 120°C and speed 1.
4. P t the mixing tool in place; add the m shrooms, white wine, salt and pepper. Select
12 min tes, temperat re 100°C and speed 1.
5. For a thicker sa ce, add the teaspoon of Maizena and select 1 min te, temperat re
100°C and speed 1.
6. Serve in a dish and sprinkle the chopped parsley on top.
14

Fried Potatoes & Eggs
Ingredients
70g oil
500g onion
200g green pepper
200g red pepper
3 cloves garlic
1 kilo nat ral tomato sa ce
2 stock c be or salt
Cayenne pepper
For steaming:
800g potatoes c t into slices
4 eggs
Preparation
1. Wash, clean and c t the vegetables and place them in the bowl, selecting 10 seconds
and speed 4. Reserve them.
2. In the meantime, add the oil to the bowl, p t the mixing accessory in place and add
all the ingredients. Select 12 min tes, temperat re 120°C and speed 1.
3. Place the potatoes c t into slices in the steam tray with the eggs on top, (P t the
potatoes sideways to leave for faster steaming) and reserve.
4. After the 12 min tes have passed, p t the cooking basket on top of the cover and
select 20 min tes, temperat re 120°C and speed 1. Add more seasoning if necessary.
5. Serve in a large ro nd dish, p tting the fried ingredients in the middle and the potato
slices aro nd this mixt re.
6. C t the hard boiled eggs in segments and se them as decoration.
Sa teed Cabbage with Ham
Ingredients
600g cabbage witho t the stem
100g olive oil
150g sweet ham or bacon c t into small c bes
Salt to taste
1 pinch of black pepper
tsp. sweet pepper¼
Preparation
1. C t the cabbage into even pieces and place half of it in the bowl, selecting 3 seconds
at speed 4 and reserve after this time.
2. Add the other half of the cabbage and repeat the previo s step.
3. Add oil to the bowl with a bit of garlic and the ham (or bacon). Select 7 min tes,
temperat re 120°C and speed 1.
4. Add the cabbage, salt, black pepper and sweet pepper. Select 15 min tes,
temperat re 120°C and speed 1.
15

SAUCES
Mayonnaise
Ingredients
1 egg
Salt
250ml. olive oil
Preparation
1. Add the egg and the salt in the bowl at speed 6.
2. Add the oil slowly thro gh the contin o s feed t be of the cover.
Garlic Mayonnaise with Olive Oil
Ingredients
1 egg
3 cloves garlic
400ml. olive oil
Salt to taste
Preparation
1. Place all the ingredients in the bowl except the oil and select speed 6-7.
2. Add the oil little at a time thro gh the contin o s feed t be of the cover.
Bechamel Sa ce
Ingredients
400g b tter
70g flo r
500g milk
N tmeg
Preparation
1. P t the mixing accessory in the bowl. Add the b tter and select speed 5 d ring 2
min tes at temperat re 70°C.
2. Add the flo r and maintain the speed and temperat re for 1 min te more.
3. Add the milk, n tmeg and salt thro gh the contin o s feed t be, selecting 7 min tes,
speed 5 and temperat re 100°C.
Pesto Sa ce
Ingredients
50g basil
50g pine kernels
100g Parmesan cheese grated
250ml. olive oil
meas ring cover water½
1 clove garlic
Salt to taste
Preparation
P t all the ingredients in the bowl and select 30 seconds at speed 10.
16

D tch Sa ce
Ingredients
150g b tter
20g white wine
meas ring cover water¼
4 egg yolks
20g capers
30g pickles
50g onion
Salt to taste
Preparation
1. C t the pickles and the onion and add the water and wine. Select 10 seconds at
speed 6.
2. P t the mixing accessory in place and add the rest of ingredients. Select 15 min tes,
temperat re 70°C and speed 3.
Dried Fr it Dressing
Ingredients
50g toasted almonds
50g toasted hazeln ts
50g sweet bisc its
2 cloves garlic
meas ring cover chopped parsley½
1 meas ring c p olive oil
Salt to taste
Preparation
1. Place all of the ingredients in the bowl except the oil. Select 10 seconds at speed 4.
2. Add the oil slowly thro gh the contin o s feed t be d ring 10 seconds.
3. This dressing is sed for different types of meat dishes, salads and vegetables.
Bolognese Sa ce
Ingredients
100g tomato
150g onion
75g carrots
350g minced meat
meas ring cover white wine¼
meas ring cover olive oil¼
1 bay leaf (optional)
Gro nded black pepper
Salt to taste
Preparation
1. P t the mixing accessory in place and add the oil.
2. Select 2 min tes, speed 1 temperat re 100°C.
3. Add the finely chopped onion and program the machine for another 6 min tes.
4. Add the chopped carrots and the minced meat in the same speed and temperat re
for 6 min tes more.
5. Add the tomato, white wine and season to taste and select 10 min tes, temperat re
100°C, speed 2.
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Almond Sa ce
Ingredients
500g evaporated milk
100g toasted almonds
120g onion
100g. white wine
50g. olive oil
Salt to taste
Preparation
1. P t the mixing accessory in place and add the oil selecting 1 min te, temperat re
120°C, speed 1.
2. Sa té the onion for 6 min tes at temperat re 120°C and speed 1.
3. Add the almonds and the wine and program for 4 min tes temperat re 120°C, speed
1.
4. Po r the evaporated milk thro gh the contin o s feed t be and program 10 min tes,
temperat re 120°C, speed 2.
M stard Sa ce
Ingredients
4 egg yolks
50g. water
1 tbs. white wine
150g b tter
100g. m stard
sq eezed lemon j ice½
Salt to taste
Preparation
P t the mixing accessory in place and add all the ingredients to the bowl. Select 14 min tes,
temperat re 60°C, speed 1-2.
M shroom Sa ce
Ingredients
300g m shrooms
500g evaporated milk
50g white wine
meas ring cover olive oil¼
Salt to taste
Preparation
1. P t the mixing accessory in place and add the oil to the bowl.
2. Select 1 min te, temperat re 120°C and speed 1.
3. Add the m shrooms and keep cooking for 4 min tes more at the same temperat re
and speed.
4. Add the rest of the ingredients, select 15 min tes and speed 3.
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