MaxiKA MX-100 SuperChef Quick guide

Recipe Book
ThermoFoodPro
SuperChef
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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
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BASICS
Beating Egg Whites
Boiled Eggs
Boiling Water
Breadcrumbs
Cooking Dry Pasta
Mincing Meat
Mashed Potato
Onion Browning/Sautéing
Steaming Rice
Vegetable Stock Concentrate
Whipping Cream
Vanilla Sugar
STARTERS, SALADS &
SPREADS
Caramelized Onions
Oriental-Inspired Salad
Light Coleslaw
Jasmine Rice Salad
Anchovy Pate
Cheese Pate with Walnuts
Chicken Liver Pate with Pepper
Stuffed Tomatoes
Felafals
Mascarpone & Pumpkin
Pancakes
Pinwheels
Zucchini & Corn Fritters
Quince Paste
Liver Pate
Scrambles Garlic Eggs with
Prawns
Seafood Val Au Vents
Smooth Peanut Butter
Plum Jam
Chocolate Spread
Orange Marmalade
Peach Marmalade
Raspberry Jam
DIPS & SAUCES
Guacamole
Beetroot Dip
Hummus
Dukkah
Basil Pesto
Black Olive Tapenade
Chunky Cashew Dip
Tzatziki
Spicy Coriander
& Sundried Tomato Dip
Almond Sauce
White Sauce
Hollandaise Sauce
Gorgonzola Sauce
Mayonnaise
Asian Dressing
Mixed Berry Sauce
Mocha Sauce
Apple Sauce
Gravy
Béarnaise Sauce
Curry Paste
Mushroom Sauce
Ricotta and Pesto Sauce
Satay Sauce
Smoked Salmon Sauce
Sweet Pepper Sauce
Tartar Sauce
Honey Soy Marinade
Tuna Sauce
SOUPS & MAINS
Asian Inspired Carrot Soup
Cream Carrot Soup
Italian Minestrone Soup
Gazpacho
Zucchini Soup
Moroccan Bean Soup
Bacon and Pumpkin Soup
Tomato Soup
Cream Pea Soup
Red Lentil Soup

INDEX
BABIES & TODDLERS
Fruit Purée Dessert
Fruity Yoghurt Drink
Rice Cereal
Vegetable Purée
Vegetable Soup
Vegetable Puree with Beef
Vegetable Puree with
Legumes
Note: Superchef recipes are
a great tool to get to know
your appliance. Some of
them may need adjusting to
cater for individual palette.
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DESSERTS
Decadent Chocolate Mousse
Superchef Pavlova
Strawberry Ice Cream
Berry and Citrus Sorbet
Custard Sauce
Lemon Mousse
Cinnamon and Orange Rice
Pudding
Chocolate Custard
Pancakes
Apricot Slice
Apricot Soufflé
Banana Fritters
Chocolate Cheesecake
Coffee Truffles
Cream Caramel
Lemon Cream Filling
Truffles
Spanish Doughnuts
Zabaglione
BREAD, BISCUITS &
CAKES
Anzac Biscuits
Scones
Shortbread
Short Crust Pastry
Puff Pastry
Muffins
Pizza Dough
Peach Cake
Jaffa Cake
Apple & Rhubarb Muffins
Banana Bread
Blueberry Muffins
Bread Dough
Carrot & Walnut Cake
Cheese & Bacon Muffins
Choc Chip Muffins
Chocolate Chip Cookies
Chocolate Muffins
Cream Frosting
Frosting
Mascarpone Cream
Gingerbread Men
Jam Roll
Paratha
Ploughman’s Loaf
Plum Cake
Whole Wheat Italian-Style
Pizza
Wholemeal Bread
DRINKS
Hot Chocolate
Caffé Latté
Milkshake
Island Mocktail
Hawaiian Cocktail
Lemon Granita
Strawberry Daiquiri
Lemonade
Ginger Beer
Pineapple Juice
Carrot Juice
Juices Made in the
Superchef
Fruit Smoothie
Baileys Mocha Frappe
Brekkie Smoothie
Frozen Champagne
Cocktail
Iced Coffee
Sangria

BASIC FUNCTION TABLE
BASIC FUNCTION TIME, TEMPERATURE & SPEED
Beating
Eggs - 4-8 eggs, room temperature,
use mixing tool
3-5 minutes, speed 3
Butter softening
chopped 40 seconds, temperature 50°C,speed 3
Boiling
Water 500g 8-10 minutes, temperature 100°C, speed 1
1000g 12-14 minutes, temperature 100°C, speed 1
Dry Pasta 400g (1000g water) 14 minutes, temperature 100°C, speed 1
Potatoes 750g, cubed (500g water) 15 -20 minutes, temperature 100°C
Cakes, mixing
Maximum 600g 30 seconds, speed 5-6
Chocolate, grating and melting
Grating - Maximum 250g, broken into
pieces
Pulse using the pulse function 3 times, grate for 10
seconds, gradually increasing from speed 5-7-9
Melt - times may vary due to
quantities of chocolate used
2 minutes, temperature 50°C, speed 3
Chopping
Onion, garlic 5 seconds, speed 6
Salads 5 -10 seconds, speed 4
Crushing
Ice, maximum 400g (using small
blocks or cubes)
Pulse using the pulse function 3 times, crush for 20
seconds, graduating from speeds 5-7-9
Heating
Milk, approx 400g 6-8 minutes, 70C, speed 2 (do not exceed 90°C)
Juicing
Add fruit, vegetables and ice 20 -30 seconds, graduating from speed 5-7-9
Add liquid 20 seconds or until desired consistency is achieved, strain
through cooking basket if required

BASIC FUNCTION TABLE
BASIC FUNCTION TIME, TEMPERATURE & SPEED
Kneading
!"#$%&'&()*+(#(&,--$&."#/ 1-2 minutes, speed 1
Milling/Grinding/Grating
Grains, spices 20 seconds - 2 minutes, speed 9
Lemon Rind 10-20seconds, speed 8
Nuts to nut meal 5- 10 seconds, speed 8
Sugar to icing sugar 15-20 seconds, speed 8
Sugar to caster sugar 5 seconds, speed 8
Coffee - maximum 250g 30-60 seconds, speed 9
Bread Crumbs 10 seconds, speed 6
Parmesan Cheese - maximum 150g Pulse using the Pulse function 4 times, grate for 15 seconds
gradually increasing speed from 5-7-9
Soft Cheese- maximum 250g 5-10 seconds, speed 8
Mincing
Meat - maximum 400g (slightly
frozen gives best results)
10-20 seconds, speed 7 until desired consistency
is achieved. For a chunky mince, pulse using the Pulse
function 3-5 times
Sautéing
Onion, garlic, meat 0%"1&2/345&4%67&8""9&:';&(+7#4635&46(16/)4#/6&:--<05&
speed 1
Steaming
Vegetables (500g water. Cooking
time will vary depending on the type of
vegetable)
18 minutes, temperature 110°C, speed 1
Rice - 400g (900g water) 18 minutes, temperature 110°C, speed 1
Fish/Chicken (cooking time will vary
depending on the type of meat)
15 - 30 minutes, temperature 110°C, speed 1
Whipping
Thickened cream - 300g-500g, use
mixing tool
20-60 seconds, speed 4 or until desired consistency is
achieved

BASICS
BEATING EGG WHITES
Ingredients
4-8 egg whites, at room temperature (or quantity recipe requires)
pinch of cream of tartar
Preparation
1) Put mixing tool in place and add egg whites and cream of tarter into the bowl, remove measuring cover
from the lid and beat for
Time: 3-5 min. Speed: 4
Or until desired consistency is achieved.
Egg whites are ready once there is no more liquid in the bowl.
Notes
Be extremely careful when separating egg whites from yolks, even the smallest amount of yolk in the whites
will prevent egg whites from becoming stiff. All parts of SuperChef must be thoroughly clean, dry and free of
grease.
BOILED EGGS
Ingredients
500g water
4 -8 eggs
Preparation
1) Pour water into the bowl.
2) Place eggs into the cooking basket and position into the bowl.
3) Cook for the time specified in the notes below on
Temperature: 100°C Speed: 1
Notes
10 minutes – soft eggs
14 minutes – hard boiled
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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.
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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.
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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.
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