THERMOBLEND ALL -IN-ONE FOOD PROCESSOR & COOKER · Ingredients • 450g cauliflower • 1 potato • 600ml water • 1 chicken stock cube • Chives • Salt and pepper . Method.

THERMOBLEND ALL-IN-ONE FOOD PROCESSOR & COOKER KAMAXTHBLNA

Ingredients

• 1 Onion • 1 Leek • 1 Potato (large) • 1 Carrot

• 1 Turnip • 1 chicken stock cube • 800ml of water • Salt and pepper

Method

1. Peel the onion, carrots, potato and turnip. Remove the green part of the leek and the first leaf.

2. Cut all vegetables into pieces and then wash well. Assemble the jug with the blade attachment.

3. Put all the vegetables with the chicken stock cube, salt and pepper, then pour the water. Run the Soup P2 program for 35 minutes.

Tips: You can use other vegetables (zucchini, tomatoes, eggplant ...); the quantity should total about 600g.

Serve with croutons.

VEGETABLE SOUP Preparation time: 15 minutes – Cooking time: 35 minutes – Serves 4

Ingredients

• 1 banana • 300g pineapple • 350ml coconut milk

• 120g of sugar • 150ml of water • Mint leaves (optional)

Method

1. Peel the banana and cut it into large slices. Prepare the pineapple: remove the flesh and cut it in cubes.

2. Assemble the jug with the blade attachment. Add pineapple, banana and sugar. Pour the water and coconut milk.

3. Run the Dessert P4 program for 8 minutes.

4. Press and hold Pulse for 5 seconds. Serve warm soup or cold sprinkled with chopped mint.

Tip: Serve with a scoop of ice cream + pineapple.

WARM SOUP Preparation time: 5 minutes – Cooking time: 8 minutes – Serves 4

Ingredients

• 330g canned chick peas • 1 small onion • 250g chicken • 800ml of broth Poultry

• 1 tsp • Sunflower oil • 6 basil leaves • Salt and pepper

Method

1. Peel the onion and cut it into quarters. Assemble the jug with the blade attachment.

2. Put the onion and continuously press the P speed button during 5 seconds.

3. Replace the blade with the mixer and pour the oil. Start the slow cooker P1 for 5 minutes.

4. At the end of the program, add the rinsed chickpeas and drained, chopped chicken and chopped basil.

5. Pour the broth, salt, pepper and start the slow cooker on P4 for 30 minutes.

Tip: Firm tofu can be used as a substitute for chicken.

CHICKEN BROTH Preparation time: 10 minutes – Cooking time: 35 minutes – Serves 4

Ingredients• 150g green lentils • 1 onion • 1 small carrot • 80g smoked bacon • 1 pinch of paprika

• 1L water • 1 chicken stock cube • 100l cream • Salt and pepper

Method1. Peel the onion and carrot and

cut into pieces. Cut the bacon into cubes.

2. Assemble the jug with the blade attachment. Add lentils, diced bacon, onion, carrot and the

bouillon cube. Add salt, pepper and pour the water.

3. Run at Soup P2 for 35 minutes. At the end of the program, pour the liquid cream and run on Pulse for 10 seconds.

4. Sprinkle with paprika to garnish.

CREAM OF LENTIL SOUP Preparation time: 5 minutes – Cooking time: 35 minutes – Serves 4

Ingredients

• 450g cauliflower • 1 potato • 600ml water

• 1 chicken stock cube • Chives • Salt and pepper

Method

1. Wash the bouquets of cauliflower. Peel and cut the potato into small pieces.

2. Assemble the jug with the blade attachment. Add cauliflower, potato, water and stock. Add

salt and pepper and run Soup P1 for 35 minutes.

3. Serve and garnish with chives.

Tip: Add 1 tsp liquid cream at the time of serving.

CREAM OF CAULIFLOWER Preparation time: 5 minutes – Cooking time: 35 minutes – Serves 4

Ingredients

• 250g canned white beans • 2 tomatoes • 1/2 zucchini • 1 carrot • 100g green beans

• 1 Onion • 70g pasta shells • 750ml of liquid chicken stock • 1 tsp olive oil • 1 bay leaf

Method

1. Peel the onion and cut it into quarters. Wash the tomatoes and zucchini and peel the carrot. Dice the vegetables. Cut green beans into pieces.

2. Assemble the jug with the blade attachment. Add the onion and press Pulse for 5 seconds.

3. Replace the blade with the mixer. Add vegetables and olive oil and start the slow cook P1 for 5 minutes.

4. Pour the broth, add the bay leaf and start the slow cook P4 for 30 minutes.

5. At the end of the program, add pasta and kidney beans drained and rinsed, then run the program simmering P4 for 10 minutes. Serve immediately.

Tip: Serve with chopped basil.

MINESTRONE Preparation time: 15 minutes – Cooking time: 45 minutes – Serves 4

Ingredients

• 700g ripe tomatoes • 200g potatoes • 1 onion • 1 clove of garlic

• 600ml water • 1 vegetable stock cube • Salt and pepper

Method

1. Peel onion, garlic and potatoes. Wash and cut all the vegetables into pieces.

2. Assemble the jug with the blade attachment. Add vegetables, stock cube and pour the water. Add salt, pepper and run the Soup P1 for 38 minutes.

TOMATO SOUP Preparation time: 10 minutes – Cooking time: 38 minutes – Serves 4

Ingredients

• 1/2 eggplant • 1 red capsicum • 1 tomato • 1/2 zucchini • 1 onion • 2 cloves garlic

• 1 bay leaf • 2 sprigs of thyme • 3 tbs olive oil • Salt and pepper • 300ml of water

Method

1. Peel the onion and cut into quarters. Peel garlic. Wash capsicum and cut into small cubes.

2. Assemble the jug with the blade attachment. Add onion and garlic and run at pulse for 5 seconds.

3. Replace the blade with the mixer. Add capsicum and olive oil and run slow cook P1 for 10 minutes.

4. Wash the remaining vegetables and cut into large cubes.

5. Add to jug along with bay leaf and thyme. Add salt and pepper and run slow cook P4 for 25 minutes.

6. Slow cook at P3 for an additional 10 minutes.

RATATOUILLE Preparation time: 10 minutes – Cooking time: 40 minutes – Serves 4

Ingredients

• 400gm of white fish (barramundi, flathead, etc.)

• 1 carrot • 1 leek • 1 potato • 1 small glass of white wine

• 1tsp of fish stock • 200ml cream • 500ml water • 1 pod of saffron • Salt and pepper • Chives

Method 1. Peel carrots and potatoes.

Remove the green part of the leek and the base then remove the first sheet. Cut carrots and leek into slices and dice potato.

2. Assemble the jug with the mixer attachment. Add white wine and run the slow cook P1 for 3 minutes.

3. Add the water, fish stock and cream. Season with salt and pepper and add the vegetables.

4. Start the slow cook P4 for 35 minutes. Cut fish into pieces.

5. At the end of the program, add the saffron and fish. Start the slow cook P4 for 10 minutes.

6. Garnish with chopped chives.

SIMMERED FISH (SAFFRON) Preparation time: 10 minutes – Cooking time: 48 minutes – Serves 4

Ingredients

• 400gm of chicken breast or thigh

• 1 zucchini • 250g carrots • 1 onion • 1 clove of garlic • 200g chickpeas

• 50g almond flakes • 450ml of chicken broth • 1 tsp of powdered cumin • 1 pinch of paprika • 1 pinch of coriander seeds • Salt and pepper

Method

1. Peel the carrots and wash the zucchini and cut them in sticks. Cut the chicken into pieces. Peel garlic and onion.

2. Assemble the jug with the blade attachment. Add garlic and onion and run at pulse for 5 seconds.

3. Replace the blade with the mixer. Add cumin, paprika and coriander.

4. Add the vegetables, then pour 25cl of broth and start slow cook P1 for 10 minutes. Add chicken, chickpeas and the rest of the broth. Start the slow cook P4 for 35 minutes.

5. Garnish with almond flakes.

CHICKEN TAGINE Preparation time: 10 minutes – Cooking time: 45 minutes – Serves 4

Ingredients

• 2 turnips • 100g celery root • 2 carrots (red, orange, yellow) • 1 celery stalk • 100g broccoli

• 2 shallots • 150ml liquid chicken stock • 1 sprig of thyme • Salt and pepper • 30g butter slightly salted

Method

1. Peel shallots, carrots, celery and turnips and cut into pieces. Chop broccoli into small bunches.

2. Assemble the jug with the blade attachment. Add the shallots and run on pulse for 5 seconds.

3. Add the broth, vegetables, thyme. Season it with salt and pepper and start slow cook P4 for 35 minutes.

4. At the end of the program, add the butter and mix gently.

VEGETABLE COCOTTE Preparation time: 10 minutes – Cooking time: 35 minutes – Serves 4

Ingredients

• 100g spinach frozen in sheets • 200g quinoa • 100g chickpeas • 500ml water

Sauce:

• 50g sesame puree • 6 basil leaves • 100ml of water • 1 tsp soy sauce • 1 tsp balsamic vinegar • 100g dried tomatoes • Salt and pepper

Method

1. Assemble the jug with the blade attachment.

2. Add the sesame puree, water, soy sauce and vinegar. Add salt and pepper and continuously run pulse for 10 seconds.

3. Pour the sauce into a container and blend the dried tomatoes by running at pulse for 3 seconds.

4. Add the tomatoes to the sauce and wash the jug. Insert the

mixer into the jug. Add the spinach, the quinoa and pour the water.

5. Run the slow cook P3 for 30 minutes.

6. At the end of the program, let it rest for 10 minutes in the jug with the lid on.

7. In a bowl, mix the spinach quinoa with the ripe chickpeas and the vinaigrette. Serve with chopped basil.

QUINOA SALAD Preparation time: 15 minutes – Cooking time: 30 minutes – Serves 4

Ingredients

• 1 half green cabbage (about 300g minced)

• 200g of chestnuts canned • 1 carrot • 600ml of water

• 1 chicken stock cube • 1 shallot • Salt and pepper

Method

1. Wash and cut the cabbage into strips. Peel and cut the carrot in pieces. Peel the shallots.

2. Assemble the jug with the blade attachment.

3. Add cabbage, carrots, shallot, chestnuts, stock and water.

4. Add salt, pepper and run soup P1 program for 25 minutes.

Tips: Serve with grilled bacon.

GREEN CABBAGE SOUP AND CHESTNUTS

Preparation time: 15 minutes – Cooking time: 25 minutes – Serves 4

Ingredients

• 170g long grain white rice • 100g green lentils • 1 onion • 3 sprigs of parsley • 3 sprigs of coriander

• 1 bay leaf • 1 chicken stock cube • 1 pinch of cumin • 800ml of water • Salt and pepper

Method

1. Peel and quarter the onion and cut it into four.

2. Assemble the jug with the blade attachment.

3. Add onion, parsley and coriander and run continuously on pulse for 5 seconds.

4. Replace the blade with the mixer. Add lentils, bay leaf, cumin and stock cube.

5. Add 300ml of water and run slow cook P1 for 10 minutes.

6. Add the remaining rice and 500ml of water and run slow cook P4 for 20 minutes.

RICE AND LENTILS Preparation time: 5 minutes – Cooking time: 30 minutes – Serves 4

Ingredients

• 600g potato • 400g haddock • 1tsp old-style mustard • 1tsp white wine vinegar

• 4tbs canola oil • 700ml water • Pepper to taste • Parsley to taste

Method

1. Peel, dice and rinse the potatoes, then put them in the steamer.

2. Fill the jug to maximum with water, place the steamer and run soup P1 for 30 minutes.

3. At the end of program, remove the potatoes and steamer. Add 700ml of water and the

haddock and run slow cook P3 for 12 minutes.

4. Drain the haddock and let it cool.

5. In a salad bowl, mix the mustard with the vinegar and then add the oil and pepper.

6. Add the potatoes, haddock chopped parsley and mix.

APPLE SALAD HADDOCK Preparation time: 10 minutes – Cooking time: 42 minutes – Serves 4

Ingredients • 2 small eggplants (or one large) • 1 clove of garlic • 200g canned crushed tomatoes • 1 sprig of thyme • 1 tsp capers • 10 pitted black olives

• 2 tbs pine nuts • 1 tsp sugar • 1 tsp balsamic vinegar • 3 tbs olive oil • Salt and pepper

Method 1. Wash and dice the eggplant.

Peel and crush the garlic.

2. Install the mixer. Add olive oil, garlic, eggplant, crushed tomatoes, vinegar, sugar and thyme.

3. Add salt and pepper and run P2 for 50 minutes to simmer.

4. At the end of the program, add the olives, capers and the pine nut. Mix and let cool.

5. Once cooled, serve with rocket lettuce or on slices of toast. Drizzle with olive oil to serve.

EGGPLANT CONFIT Preparation time: 10 minutes – Cooking time: 50 minutes – Serves 4

Ingredients • 200g flour • 3 eggs • 100ml milk • 100ml olive oil • 1 packet of dry yeast

• 150g feta • 100g green pitted olives • 1 pinch of dried thyme • 1 knob of butter • Pepper to taste

Method 1. Preheat the oven to 180°C. Cut

the feta into cubes and olives into pieces.

2. Install the butterfly blade. Add the flour, the eggs, yeast, milk and olive oil.

3. Add the thyme and pepper and start the dessert P1 program for 5 minutes.

4. Fold olives and feta and mix gently with a wooden spoon.

5. Butter a cake tin and pour in the mixture. Bake for about 45 minutes.

FETA AND OLIVE CAKE Preparation time: 5 minutes – Cooking time: 45 minutes – Serves 6

Ingredients • 100g of fine semolina • 700ml milk • 700ml sugar

• 1 tsp of vanilla essence • 50g raisins

Method 1. Insert the dough blade. Pour

milk and then add the semolina, sugar and vanilla.

2. Run the dessert P3 program for 15 minutes.

3. Allow to stand for 10 minutes and then pour the mixture into ramekins. Top with raisins and serve warm or cold as desired.

SEMOLINA PUDDING WITH RAISINS Prep. time: 5 minutes – Cooking time: 15 minutes – Stand: 10 minutes – Serves 6

Ingredients • 700g apricots • 1 vanilla pod

• 3 tbs honey • 1 tsp lemon juice

Method 1. Wash and pit the apricots. Cut

into pieces.

2. Split the vanilla pod in half.

3. Install the chopping blade and add apricots, vanilla, honey and lemon juice.

4. Run the dessert P4 program for 25 minutes.

5. Allow to cool before eating.

VAINILLA APRICOT COMPOTE Preparation time: 5 minutes – Cooking time: 25 minutes – Serves 4

Ingredients • 6 apricots • 3 eggs • 70gm flour + 1 spoon coffee for

the mould • 30gm of hazelnut powder • 30cl of milk

• 30gm melted butter + 1 hazelnut for the mould

• 120gm of brown sugar • 1 sachet of vanilla sugar

Method 1. Preheat the oven to 180°C.

Wash, de-pit and quarter the apricots.

2. Install the butterfly blade.

3. Add the eggs and brown sugar and run the P5 program for 3 minutes.

4. Add hazelnut, flour, melted butter and milk. Run the dessert P1 program for 1 minute.

5. Butter and flour a baking dish.

6. Pour the dough into the mould and add apricots.

7. Sprinkle with vanilla sugar and bake for 30 minutes until well browned. Allow to cool before serving.

CLAFOUTIS WITH APRICOTS Preparation time: 10 minutes – Cooking time: 30 minutes – Serves 4

Ingredients • 300gm of mango frozen • 3 sheets of gelatin • 100ml of water • 400ml of liquid cream

• 100ml of whole milk • 1 tsp + 40gm of sugar • 1 vanilla pod

Method 1. Install the chopping blade. Add

mango, teaspoon of sugar and water.

2. Press and hold the P speed button for 10 seconds, then run slow cook P2 for 10 minutes.

3. Pour into a container and allow to cool. Soak the gelatin sheets in a container of cold water.

4. Insert the beater. Pour the cream, milk, sugar and vanilla pod (split in half).

5. Run the program dessert P3 for 10 minutes.

6. Remove the vanilla, then add the gelatin and press and hold the P speed button for 10 seconds.

7. Pour the cream into ramekins, cover them and let it set for at least 8 hours in the refrigerator. Serve topped with mango coulis.

MANGO PANNA COTTA Preparation time: 10 minutes – Cooking time: 20 minutes – Stand: 8 hours – Serves 4

Ingredients • 200gm dark chocolate • 150ml of liquid cream • 1 half pineapple

• 1 kiwi • 1 banana • 200g strawberries

Method 1. Peel and cut pineapple, kiwi and

banana into bite-sized pieces. Strain the strawberries. Break the chocolate into pieces.

2. Install the butterfly blade. Add the chocolate and liquid cream and run the dessert P2 program for 5 minutes.

3. At the end of the program, pour the melted chocolate into a bowl and then serve with fruit pieces on skewers.

Tip: As well as your favourite fruit, you can use marshmallows, nougat, etc.

CHOCOLATE FONDUE Preparation time: 5 minutes – Cooking time: 5 minutes – Serves 4

Ingredients • 330g flour • 50g sugar • 4 eggs • 500ml of carrot juice

• 100g honey • 200g of cottage cheese • Vegetable oil

Method 1. Install the dough blade. Add the

flour, eggs, sugar and carrot juice.

2. Run the P1 dessert program for 3 minutes. Heat a pancake pan and oil it slightly.

3. Pour a ladle of dough and spread on the whole pan. Cook 1 to 2 minutes per side.

4. Repeat until all the dough has been used.

5. Serve pancakes topped with cottage cheese and honey.

PANCAKES WITH CARROTS Preparation time: 5 minutes – Cooking time: 10 minutes – Serves 4

Ingredients • 1 yogurt • 3 jars of flour yoghurt • 2 jars of sugar yoghurt

• 1 half pot of vegetable oil • 3 eggs • 1 bag of baking powder

Method 1. Preheat the oven to 180°C.

Butter a cake tin or other mould.

2. Install the dough blade. Add the yoghurt, flour, sugar, oil, yeast and eggs.

3. Start the P1 dessert program for 2 minutes.

4. Pour the dough into the mould and bake for about 40 minutes.

Tips: Add vanilla extract or zest lemon or orange in the cake batter.

YOGHURT CAKE Preparation time: 5 minutes – Cooking time: 40 minutes – Serves 6

Ingredients • 200gm flour • 80gm of sugar • 2 eggs • 6cl of milk

• 50gm melted butter • 1 bag of baking powder • 1 banana

Method 1. Preheat the oven to 180°C.

Install the dough blade.

2. Add eggs, sugar, milk, melted butter and banana cut into pieces.

3. Start the dessert P1 program for 3 minutes.

4. Add the flour and yeast and run the program dessert P1 again for 30 seconds.

5. Pour the mixture into muffin pans and bake for 10 to 12 minutes

BANANA MUFFINS Preparation time: 5 minutes – Cooking time: 12 minutes – Pieces: 6 muffins

Ingredients • 180g flour • 20g sugar • 200ml milk • 1 tsp of baking powder

• 1 egg • 30ml sunflower oil • pinch of salt

Method 1. Install the dough blade.

2. Add the flour, yeast, salt, sugar and egg.

3. Add the milk and oil and run dessert P1 for 3 minutes.

4. Heat a frying pan and oil it lightly.

5. When it is hot, pour a spoonful of dough.

6. Let it cook 1 to 2 minutes per side. Repeat until all the batter has been used.

Tip: Serve with maple syrup.

PANCAKE BATTER Preparation time: 5 minutes – Cooking time: 15 minutes – Pieces: 8 Pancakes

Ingredients • 250g flour • 1 bag of baking powder • 1 bag of vanilla sugar • 20gm of sugar

• 2 eggs • 40cl of milk • 1 pinch of salt • 50gm of butter molten

Method 1. Install the dough blade.

2. Add flour, yeast, sugar vanilla, sugar, eggs and salt.

3. Add the milk and melted butter, then run dessert P1 for 3 minutes.

4. Heat the waffle iron and butter lightly.

5. Once hot, pour a spoonful of dough into each plate.

6. Cook for a few minutes until well browned.

7. Repeat until all the batter has been used.

Tips: The batter can be kept wrapped for 2-3 days in the refrigerator. Serve with icing sugar, whipped cream, jam, etc.

LIGHT WAFFLES Preparation time: 5 minutes – Cooking time: 10 minutes – Serves 4

Ingredients • 180g flour • 120g brown sugar • 1 egg • 120g soft butter

• 1 bag of baking powder • 1 pinch of salt • 50g chocolate chips50gm of

kernels of nuts

Method 1. Install the chopping blade. 2. Chop the nuts by running on P

speed for 5 seconds. Put the chopped nuts aside.

3. Install the dough blade and add brown sugar, flour, yeast, soft butter and egg.

4. Run dessert P1 for 3 minutes. At the end of the program, add the nuts and chocolate chips and continuously run at P speed for 5-second intervals.

5. Place in the refrigerator for one hour. Preheat the oven to 170°C.

6. Roll the dough into balls and place them on a tray lined with baking paper.

7. Bake for 10 to 12 minutes until lightly browned.

8. Repeat until all the dough is gone.

CHOC CHIP COOKIES WITH NUTS Preparation time: 10 minutes – Cooking time: 12 minutes – Serves 6

Ingredients

• 220g sugar • 120g flour • 60g butter • 500ml milk

• 1 pinch of vanilla powder • 2 whole eggs • 2 egg yolks

Method

1. Install the dough blade. Add the milk and vanilla.

2. Run the dessert P3 program for 10 minutes.

3. At the end of the program, pour warm milk into a container, cut butter into cubes add it so that it melts.

4. Insert the butterfly attachment and add the flour, sugar, egg yolks and whole eggs.

5. Run the dessert P1 program for 2 minutes.

6. Add the milk mixture/butter. Run the dessert P1 program again for 1 minute.

7. Leave the dough in the refrigerator for at least 3 hours. Preheat the oven to 220°C.

8. Pour the dough into fluted moulds, then bake for 10 minutes. Lower the oven temperature to 160°C and continue cooking for 40 minutes. Allow to cool before eating.

FLUTED CAKES Preparation time: 10 minutes – Cooking time: 50 minutes – Stand 3 hours – Pieces: 2

Ingredients

• 90g sugar • 25g flour • 50g hazelnut powder

• 2 egg whites • 60g melted butter

Method

1. Preheat the oven to 180°C. Install the butterfly blade.

2. Add the flour, sugar, hazelnut powder, egg whites and melted butter.

3. Run the P1 dessert program for 3 minutes.

4. Pour the mixture into moulds and bake 10 to 12 minutes.

HAZELNUT BISCUITS Preparation time: 5 minutes – Cooking time: 10 minutes – Serves 4

Ingredients • 250g strawberries • 1 banana • 4 scoops of vanilla ice cream

• 200ml milk • 1 sachet of vanilla sugar

Method 1. Wash and cut the strawberries.

Peel and cut the banana.

2. Install the chopping blade. Add strawberries, banana, ice cream, milk and sugar.

3. Run on Speed 6 for 1 minute.

4. Run on P speed for 5 second intervals until desired consistency is achieved. Serve immediately.

VANILLA STRAWBERRY MILKSHAKE Preparation time: 5 minutes Serves 2

Ingredients • 100gm dark chocolate • 400ml of milk

• 100ml of liquid cream • 1 bag of vanilla sugar

Method 1. Install the dough blade. Break

the chocolate into pieces and add along with milk, cream and vanilla sugar.

2. Run the P3 dessert program for 10 minutes.

3. Run on P speed for 5 second intervals until desired consistency is achieved. Serve immediately.

HOT CHOCOLATE Preparation time: 5 minutes – Cooking time: 10 minutes – Serves 4