10028687 - Food Processor Klarstein - Free user manual and instructions

USER MANUAL 10028687 Klarstein

Congratulations on purchasing this equipment. Please read this manual carefully and take care of the following hints to avoid damages. Any failure caused by ignoring the mentioned items and cautions mentioned in the instruction manual are not covered by our warranty and any liability.

Contents

Technical Data 13

Safety Instructions 13

Accessory 14

Hints on Using the Accessory 17

Assembling the Accessory 17

Use and Operation 21

Cleaning and Care 23

Hints on Disposal 23

Declaration of Conformity 23

Technical Data

Item number 10028686, 10028687
Power supply 220-240 V ~ 50-60 Hz
Power (motor) 600 W
Power (heat) 1300 W
Revolutions per minute 200-10.000
Capacity 2 L

Safety Instructions

• Read all the safety and operating instructions carefully and retain them for future reference.
• This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.
• Please do unplug the power cord when cleaning the machine or long time without using. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified persons in order to avoid a hazard.
• Please do not immerge the housing into water or clean it with a great lot of water to avoid the danger of electric shock or machine damage. Use moist cloth to scrub and don't let water flow in.
• Stir blade is SHARP! Be careful when dismantling or reassembling.
• Food capacity should not exceed 2L.
• Please do not turn on the cover till the machine stopped stirring, especially when the speed is above 5.
• When heating or taking out the SS jar after heating, do not touch the SS body to avoid scald.

• When opening the SS jar cover or steamer cover, be caution to avoid the vapor scald. Do not touch the covers when heating.

• Children should be supervised to ensure that they do not play with the appliance. Make sure to place the machine out of the reach of children. And warn children the machine could become hot and shouldn't touch

• Please press the measure cup when the speed is above 5 or crash frozen food by Turbo function.
• This machine may remove under operation, please place the machine on steady table and remain a safety distance from edges to avoid falling.
• Please make sure to remain enough space on the above (cabinet, suspending, etc) when using.
• The machine will be stopped if overheating. Be caution the red LED will be kept power on with beep if overheating (Figure 1). Also the orange LED will be kept power on with beep if overloading (Figure 2). The two lamps will be always kept power off under condition. At the moment the consumer should unplug the pin if it happens, and you need to remove a portion of the food inside the cup, the machine will be restored after at least 15 minutes.
• Before using, the consumer should turn the power switch to "I" position, After finishing, turn the power switch to "O" position.

Accessory

SS jar Cover Basket
Butterfly Blade guard	Measure cup
Food steamer Spatula

PLEASE NOTE!

Lid Installation

Wash the Stainless Steel Jug thoroughly before starting cooking

Step 1:

Align the lid front "ll" with jug spout "ll" being carved, and then insert the lid front onto the jug spout.

Step 2:

Align the lid back (with the jug handle top as circled.

Step 3:

Align the lid back (onto jug handle top for safe lid-locking.

Step 1 Step 2

Step 3

CLick the lid back (onto handle top to lock the lid; press the oval handle button to release the lid.

CAUTION

Risk of burns! When it's hot after cooking, pls be very careful to remove the lid.

Pot Installation

Placing (push downward and anticlockwise swirl) the pot, into the main machine body with BOTH hands to secure the locking mechanism, following the lock icon on the machine.

• When the temperature is set as 0^ C , Speed 1-9 can be used for any blending.
• When the temperature is set higher than 0^ , to protect users from potential risk of hot liquid splashing, the speeds 5-9 is defaulted as no-functionality by the electronic sensor control.

Butterfly

Must be used together with the blade guard! Only for milk heating, butter pudding, egg white beating, and fruit sauce making. DON'T use the butterfly for dough or soup making!

IMPORTANT

When using the butterfly, make sure the maximum machine setting is to the utmost 4th speed, and the overall food capacity should not exceed 1.5 litres (and the ingredients should be loaded under 700g ). Please take out the butterfly when the "AUTO" function is adopted.

Blade Guard

Only for blending and mixing soft, solid or liquid food. When placing the blade guard on the blade cover assembly, push hard until a click sound is heard. It means it's completely fitted. For chunk dishes/soup with chunks, pls load the ingredients under 700 g.

IMPORTANT

Make sure the overall food capacity is within 1.5 litres. Also, when making dough, Please DON'T use any butterfly or blade guard.

Dough Function

Based on 5-minute time setting (maximum), this program is suitable for:

• heavy yeast / bread / pasta dough: suggested flour / water ratio: 5 : 3 (or 5 : 2). 300 g flour is the maximum loading.
• All-purpose / cake dough: suggested flour/water ratio: 5 : 3 (or 5 : 2). 500 g flour is the maximum loading.
• If any other ingredients added (e.g. apple, nuts, raisins...), pls make sure the overall load is below 1.0 litres.

This machine needs to be placed on a flat/steady/un-heating surface (table) with a certain distance from the edge to prevent any unnecessary fall-off for the machine may be moved when proceeding dough making.

Hints on Using the Accessory

Butterfly

Must be used together with the blade guard. Only for milk heating, butter pudding, egg white beating, and fruit sauce making. DON'T use the butterfly for dough or soup making!! When using the butterfly, make sure the maximum machine setting is to the utmost 4th speed, and the overall food capacity should not exceed 1.5L (and the ingredients should be loaded under 700g .) Please take out the butterfly when the "AUTO" function is adopted.

Blade Guard

Only for blending and mixing soft, solid or liquid food. When placing the blade guard on the blade cover assembly, push hard until a click sound is heard - it means it's completely fitted. For chunk dishes/soup with chunks, pls load the ingredients under 700g. Make sure the overall food capacity is within 1.5L. Also, when making dough, Please DON'T use any butterfly or blade guard.

Dough Function

Based on 5-minute time setting (maximum), this program is suitable for:

• heavy yeast / bread / pasta dough: suggested flour / water ratio: 5 : 3 (or 5 : 2). 300g flour is the maximum loading.
• All-purpose / cake dough: suggested flour/water ratio: 5 : 3 (or 5 : 2). 500g flour is the maximum loading.
• If any other ingredients added (e.g. apple, nuts, raisins...), pls make sure the overall load is below 1.0L.

This machine needs to be placed on a flat/steady/un-heating surface (table) with a certain distance from the edge to prevent any unnecessary fall-off for the machine may be moved when proceeding dough making.

Assembling the Accessory

How to place the SS jar correctly and set up the program

Before the first using, clean the SS jar thoroughly. First, Cover the front jar lid gap into the front tongue of the jar.

Then, close the jar lid, lock the handle button into the handle locking hole.

Caution: In order to make the lid completely seal the container, please place the lid in the correct direction, aligned with the container buckle.

After that, Put the jar into the housing in right direction, hold the handle of SS jar and turn the SS jar anti-clockwise slowly to right site.

Then, plug the power cord; switch on the electrical button on the back bottom of the housing (Figure7). Set time, temperature and speed on control panel, then press Start/Stop to start the machine.

Caution: Please well place the container following the lock (unlock) icon to smoothly swirl (with certain force) the container into correct position. You will hear a click sound when the container is well locked.

How to take off SS jar correctly

1. Press Start/Stop button to stop the machine, then hold the handle of SS jar.
2. Turn clockwise the SS jar slowly from place to place and then the SS jar can be taken off from housing.
3. Finally, press the cover release button till unlock the lock buckle thoroughly. The jar cover could take it off after finished.

LCD display

Plug the electrical power; switch on the electrical button in housing back. When SS jar is not well placed or top switch is not well switched, LCD would display as. When SS jar is well placed and top switch is well switched, LCD would display as. Time, temperature and speed can be adjusted under this condition.

Note:

For safety consideration, when cover is not well covered, top switch can not be switched to the right place. Please do not switch it by force.

How to dismantle blade assembly

Left hand reaches into SS jar to hold the semicircle part on blade assembly (Figure 13), right hand turns off the nut in anti-clockwise (Figure 14), then pull out the blade assembly by left hand.

CAUTION

Risk of injury! Stirring blade is very sharp. Please do not touch the edge directly when dismantling to avoid any injury. Consumer should hold the upper part when remove or replace the blade assembly to avoid the blade assembly fall off leading to accident.

Usage and how to use the accessories

SS jar cover

To cover the jar. A sealed ring inside can avoid the food, soup or vapor spill; When assemble the seal ring the warning words should be faced to consumer, see picture. Otherwise, the liquid could be spilled.

Measure cup

To cover the jar cover and could measure liquid food.

Basket

Multi-function accessory. Can filter fruit juice and vegetable juice, also can cook vegetable such as potato, tomato, onion. It is very easy to remove the basket. Use the spatula to hook the middle part of the basket handle will be done.

Spatula

Can scrape off the ingredients from SS jar inner wall. When filtering juice, it can also be used to fix basket, and at same time to ensure separate juice and solid ingredients.

Butterfly Must use with Blade guard together. Its continuous blending can ensure better mixing, and avoid sticking when heating milk, making butter pudding or fruit sauce. How to assemble and dismantle butterfly. To assemble butterfly, alignment with the two half -circle of the blade guard, Insert the butterfly covering the blade guard, and then, clockwise rotate down. To dismantle it, one hand holds SS jar handle the other hand hold blade guard top to pull it off in force. Attention: When use Butterfly, the speed have to be set up in max 4 speed. When use Butterfly, the Food capacity should not exceed 1.5L (ingredient under 700g). When use “Auto” program, The Butterfly can’t be used.

Steaming pot Include steaming pot, steaming disc, and steaming cover. Could be used to steam big quantity food in same taste, such as vegetable, potato, big slice meat, sausage and fish...etc. !! Caution: please pay attention to avoid being scald by vapor. How to use steaming pot in correct way Put in 500g water at least in SS jar. If need to use with filter together, please put filter into SS jar firstly, and then put food (such as rice and potato) in filter, put cover and ensure the bottom being fastened well and twist in right place. Put steaming pot on stainless steel jar on correct site. Put food in steaming pot and put the easily cooked food on bottom, the not easily cooked food on top. If there is necessary, steaming disc could be used and put food on it. Cover the steaming pot at last, steaming air wouldn’t release out from. Note: When the steaming pot is used, please choose low speed which should be speed 1 to speed 3. High speed set-up may lead to food or soup spillage. Operating way Set up time, steaming temperature and speed on control panel, and then press start/stop button, the cooking start accordingly. Vapor go to steaming pot through hole of stainless steel jar cover, the food are cooked.

Use and Operation

Auto button:

Autoloading include: soup; jam; sauce; dough (see signs in display on the pictures below from the right to the left).

Select button:

Choosing time, temp, speed.

Turbo button:

The highest speed button.

+/-knob:

Adding or reducing time, temperature and speed by rotating knob to adjust.

Start/Stop button:

Start/ Stop button. By this button can reset.

Settings and Operation

If you would like to heat or cook food, please follow as below steps to operate:

1. Set up time: Set up time by the SELECT button, and max is 90min. Set up time: by pressing the SELECT button once to set the time, and max is 90min. Pressing the SELECT button once and "Time" characters would sparkle, and then by rotating knob to add time or reduce time.
2. Set up temperature: If don't need heat, please go to step 3 directly. Set up temperature by pressing the SELECT button twice to set up temperature, the indicator begin sparkle, and then by rotating knob to add temperature along "+" direction; by rotating knob to adjust temperature. Heating temperature could be selected from 30 to 120 degrees Centigrade.

3. Blade assembly stirring speed set up: Stirring speed set up: by pressing the SELECT button three times to set up speed, the indicator begin sparkle, and then by rotating knob to add speed along “+” direction; by rotating knob to adjust speed. Remarks: When blending, adjust speed to 1-5. When do fruit sauce, adjust speed to 5-9.

4. Start/Stop button: After pressing "Start/Stop" button, you can hear operation voice, the machine begin working After starting, the set-up time would count down till "00:00", and the machine would beep when the work finished. In operation status, press "Start/Stop" again, the machine will stop work.

Importance notes

• When don't choose heating function, if you do not set up time, only set up stirring speed, the machine also can be started and will be in auto time counting status. The max working time is 20min, in other words, when the time to 20mins; the machine would stop automatically and beep up.
• When choose heating function, it's necessary to set up time and speed, and then start heating or cooking. If haven't set up time but set up heating temperature directly, the machine wouldn't have any reaction. When heating is finished, i.e. The time countdown come to "00:00", machine would stop working with beep. When choose heating function you can only select speed 1/2/3/4/5.

Dough pattern

1. Use this pattern to make yeast dough or bread dough (LCD display as figure on the right side). Operation: by pressing the AUTO button four times to display "Dough", then press "Start/Stop" button.
2. This pattern will operation in pre-set program, working in 3 speed for 5 minutes.

Example: Put 500g flour into stainless steel jar (stainless steel jar should be dry and no water), and place stainless steel jar into right place. Set up 3 min, press "Dough" button, then press "Start/Stop" button. Machine would work under pre-set program. Following procedure is putting 300g water slowly into stainless steel jar (should be finished within one min). Dough would be done well 3min later, getting out of it.

Remarks

When use dough pattern, stainless steel jar should be dry before put flour to avoid flour sticking jar in blending process. Flour (for cake) shouldn't exceed 500g, water shouldn't exceed 300g, set-up time shouldn't exceed 3 min. Proportion between flour and water is 5:3, the effect would be much better if add some extracted oil into flour. When using high-gluten flour (for bread), the flour amount isn't more than 300g. This machine may remove when making dough, please place it on steady and un-heating table, and remain a safety distance from edges to avoid falling.

Turbo button

No need to set up time and stirring speed, just press "Turbo (Pulse)" button continuously, and machine would operate in max speed, and count time automatically. Machine stop when release pressing, time counter come back to "OO:OO". This button is used to crash hard food such as ice cube. Notice: This button is not workable under dough pattern.

Caution:

If use Turbo (Pulse) for heated food, the weight of food should not exceed 1000g. Measuring cup should on stainless steel jar cover to avoid scald by food spillage.

Cleaning and Care

Before first using, the machine should be thoroughly cleaned, including all food-contactable accessories. How to clean stainless steel jar and cover: disassemble blade assembly and sealing ring firstly (please take reference of instruction before) Use hot water or washing machine to clean stainless steel jar internal part and housing (exclude blade) Also could clean spatula, butterfly, blade guard, filter, measuring cup, cover and steamer at same time. When there is sticky and un-easily cleaned matter on stainless steel jar or stainless steel accessory, please take use of special stainless steel-used detergent.

How to clean blade assembly:

Hold blade assembly bottom and place it under tap to flush. Brush also could be used or clean it in dishwasher.

Notice: Please pay attention to dismantle blade assembly to avoid injuring hand.

How to clean steamer:

Please use dishwasher to clean steamer and cover, soft cloth and detergent also could be used.

How to clean housing:

Use soft cloth or detergent to clean. Please do not use water directly to avoid water go into housing internal.

Notice: Plug off before cleaning.

Hints on Disposal

According to the European waste regulation 2002/96/EC this symbol on the product or on its packaging indicates that this product may not be treated as household waste. Instead it should be taken to the appropriate collection point for the recycling of electrical and electronic equipment. By ensuring this product is disposed of correctly, you will help prevent potential negative consequences for the environment and human health, which could otherwise be caused by inappropriate waste handling of this product. For more detailed information about recycling of this product, please contact your local council or your household waste disposal service.

Declaration of Conformity

Producer: Chal-Tec GmbH, Wallstraße 16, 10179 Berlin, Germany.

This product is conform to the following European Directives:

2014/30/EU (EMC)

2014/35/EU (LVD)

2011/65/EU (RoHS)

Gentile clientele,

Chere cliente, cher client,

130 Butter, in Stucken

120 g Zucker

50g Mehl

Schokoladenglasur:

1 Banane, in Stucken

30g Haferflocken

750 g Orangensaft

Preparation Table 63

Cooking Tips 64

Dips and Sauce

Egg Free Mayonnaise with Herbs 65

Grapes Jam 66

Mayonnaise 66

Mushroom Walnut Dip 67

Plum Jam 68

Tomato Sauce 68

White Cabbage Salad 69

White Sauce 70

Spicy Satay Sauce 70

Soups and Starters

Chicken Nuggets 71

Clam Chowder 72

Clams with White Wine Sauce 73

Cream of Potato and Celery Soup 74

75

Maroccan Aubergine Salad 76

Onion Soup 77

Pumpkin Soup 78

Raw Vegetable and Fruit Salad 79

Savoury Mince 80

Spicy Potatos 81

Main Courses with Meat

Beef Noodle Soup 82

Chicken with Orange Sauce 83

Coconut Chicken Curry 85

Meat Ball with Potatos in Tomato Sauce 89

Sweet and Sour Pork 90

Spaghetti with Bacon 90

Main Courses with Seafood

Lemon and Prawn Lunguine 92

Scallops and Potato Stew 93

Seafood Stew with Coconut Milk 95

Vegetarian Dishes and Side Dishes

Mash Potato 96

Vegetables and Rice with Sweet and Sour Sauce 97

Green Cauliflower 98

Marinated Red Onion and Coriander slew 9 9

Potato Pie 100

Baking and Desserts

Apple Nut Bread 101

Cantucci 102

Cheese Cake 102

Chocolate Cake 104

Egg Pudding 106

Italian Flate Bread with Onion 107

Mango Ice Cream 108

Milk bread 108

Nut and Vanilla Crescents 109

Oatmeal Raisin Cookies 110

Orange Sour Cream Cupcakes 111

Osmanthus Biscotti 112

Multi Grains Bread 113

Rice Pudding 114

Spelt-Buckwheat with Walnut Bread 114

Sweet Porridge 115

Drinks and Smoothies

Fitness Drink 116

Mango and Coconut Juice 116

Papaya Cashew Juice 117

Smoothie 117

Function Tips

Perhaps you have your attachment of certain recipes which you cannot find in our cookbooks or you just like to try something new. The cooking machine will be a great asset to have at your side in any event!

1. The cooking machine offers you: chopping, grinding, pulverizing, mixing, blending, stirring, kneading, emulsifying, cooking and steaming, it will become your main concern.
2. It is easy to adapt familiar recipes or invent new one with a little practice. If your note the times, temperatures and speed you use for your recipes, you will have a safe starting point for making the recipe even more successful the next time you use it.
3. When you plan to cook something. Seek similar recipes in the cooking machine cookbook first, This will give you some good ideas to help you prepare the amazing dish.
4. Meat stays particularly juicy when it is wrapped in cling film or aluminium foil before cooking. Add your preferences flavours and then place your meat in the cooking machine.

Preparation Table

Action Food Amount Time Speed
rasp	carrots 700 g 6~8 sec 5
	fruit(e.g. apples, pears) 600 g 6-9 sec 4
	white/red cabbage 400 g 13-15 sec 5
	chocolate, coarse	200 g	9~10 sec	8
	chocolate, fine	200 g	7~9 sec	9
chop	meat (e.g. beef, pork, chicken)	300 g, cut into pieces, light frozen	12-15 sec	6
	nuts (e.g. almonds, hazelnuts)	200 g	7~9 sec	6
	onion	1 piece (50 g)	5~8 sec 5
	ice cubes	200 g 12-15 sec 6
	garlic	1 clove 3-5 sec 8
	herbs	30 g	7 sec	9
grate	bread roll, coarse	3 pieces, quartered	13-15 sec 4
	bread roll, fine	3 pieces, quartered	16~20 sec	8
	potatoes	1000 g, quartered	15-18 sec 5
	cheese (e.g. Gruyere, Emmental), middle-aged	200 g, cut into pieces	12-15 sec 5
	Parmesan cheese	100 g, cut into pieces	25-30 sec 9
grind	cereal, coarse	250 g	30-33 sec 9
	cereal, fine	250 g	1 min 10 sec	9
	coffee	100-250 g	1 min 20 sec	9
	nuts (e.g. almonds, hazelnuts), fine	200 g	10-12 sec	8
	millet	250 g	1 min 5 sec	9
	peppercorns, coarse	10 g 25-27 sec	9
	rice	100 g	1:30 ~1:40 min	9
	sesame, fine	200 g	29-31 sec	9
pulverise	spices, ground	20 g	50 sec	8
	sugar	200 g	25-32 sec	9

Cooking Tips

• Every time when you start to cook a new dish, be sure that the mixing jug are clean and dry.
• When you heat milk or cream, use temperature 90^ can avoid boiling, suggested to use speed 2 to stir the sauce in order to avoid agglomeration.
• Add a little olive oil to chopped vegetables, not only can help the shredding effect, sometimes also does not need spatula can be chopped vegetables from the bottom of the mixing jug.
• Cheese and the starchy likely to cause the foam to make food erupted and overflow from the lid, so please add those ingredients into to the maxing jug in the last step (at last 3- 5 minutes) of cooking.
• Place the simmering basket instead of measuring cup on the mixing jug lid, this prevents any ingredients spraying out and allows the steam to escape.
• The simmering basket can also be used as a sieve. Remove the hot simmering basket with the spatula.
• With the aid of the spatula, push the ingredients towards the mixing knife. The safety disk will ensure the spatula is not caught in the mixing knife.
• To cleaning the mixing jug, after cooked heavy smell foods, suggested add 250g water into the maxing jug with 3 eggs shell and half lemon peels for 20 sec/speed 6, its make mixing jug more clean and smell good.
• On the other hand, if the food are over cooked and the mixing jug turn brown, add some water and soak for few hours, repeat the above action.
• When steam rice, add a pinch of salt can prevention hot water spray out.
• When cooking food with ingredients and water do not exceed 1500 grams to avoid food ejection.
• When the food was cooked, please pour out and served as instructed by the recipes.
• When making Dough, if you use Cake flour: do not over 500g each time; for Bread flour: do not over 300g in case overloaded.
• Place take the mixing bowl out of the machine when process finished, to avoid the food being over cooked due to the remain temperature may still very high.

CAUTION: Butterfly or blade guard can't be used when mixing the dough.

Dips and Sauce

Egg Free Mayonnaise with Herbs

Ingredients:

300 g sunflower oil
10 g fresh herbs, leaves only
150 milk
2 tsp salt
2 tbsp lemon juice

Per portion:

protein: 11g

carbs: 2 g

fat: 6 g

KJ:326

kcal: 78

Preparation:

Place herbs into mixing jug and chop for:

Time: 3 sec

Speed: 9

Press START

Take off chopped herbs and set aside

Place milk and salt into mixing jug and cook for:

Time: 1 min

Speed: 4

Temp: 40^

Press START

Pouring oil into mixing jug and beat for:

Time: 3 min

Speed: 4

Temp: 40^

Press START

Add chopped herbs and lemon juice and mix for:

Time: 10 sec

Speed: 3

Press START

Transfer into a bowl and refrigerate before serving

Tip: If the mayonnaise is not thick enough, take out on the bow and set aside, than add one egg into mixing jug and blend for 1min 45 sec/speed 3, during blending, add the first mayonnaise into mixing jug slowly thru measuring cup lid for emulsion again.

Ingredients:

600 g grapes
40 g sugar
20g lemon juice, fresh

Per Portion:

protein: 1 g

carbs:84g

fat:1g

KJ:1485

kcal: 356

Mayonnaise

Ingredients:

250 g sunflower oil
1 egg, room temperature
1 tsb lemon juice
2 tsb mustard
2 pinches white pepper
1/2 tsb salt

Per portion:

protein: 8 g
carbs: 2 g
fat: 256 g
KJ 9568
kcal 2288

Preparation:

Clean and dry the mixing jug, place all ingredients into mixing jug, close the safety lid and Press "START" and "Auto" button, select "Jam" program, and then press START to begin the programming.

Programming:

Chop: time 3 min/speed 6/temp 0^

Then Cook: time 17 min/speed 1/temp 100^

When the programming is finish then the jam was perfect made.

Tip: It is very easy to make jam, "Auto" program, just add the ingredients then wait and the cooking machine will do the jam for you. Pour into rinsed jam jars after cool before storing in the fridge

Preparation:

Place egg, lemon juice, mustard and salt and mix for:

Time: 1 min 35 sec

Speed: 4

Press START

Add oil slowly thru lid of measure cup.

Pour the mixture into a big bowl or jam jar then put into the refrigerator.

Tip: Tipp: If the mayonnaise did not thick enough, pour out into the bowl and set aside, then add an egg in the mixing jug, mix for 1 min 35 sec/speed of 4, in the meantime add the mayonnaise slowly into the mixing jug.

Hollandaise Sauce

Ingredients:

100 g butter, cut into pieces

50g white wine

1-1/2 tbsp lemon juice, fresh

Pinch of salt

Pinch of pepper

4 eggs yolks

Per portion:

protein: 3 g

carbs: 0 g

fat: 33 g

KJ 1358

kcal 324

Mushroom Walnut Dip

Ingredients:

2 garlic cloves
200g mushrooms, fresh, mixed
40g walnuts, halved, toasted
50g mayonnaise
1 pinch salt, to taste
1 pinch pepper, freshly ground
1-2 tbsp sour cream
1-2 sprigs mixed herbs, fresh

Per portion:

protein: 1 g

carbs: 0 g

fat: 6 g

KJ 213

kcal 51

Preparation:

Insert blade guard and position over blade assembly, push down and twist clockwise with it clips into position and add Butterfly on it, place all ingredients into mixing jug and beat for:

Time: 7 min

Speed: 3

Temp: 80^

Press START

Serve immediately.

Tip: This sauce goes well with steam cooked food, especially potatoes and vegetables.

Preparation:

Place garlic into mixing jug and chop for:

Time: 10 sec

Speed: 6

Press START

Add mushroom and chop for:

Time: 15 sec

Speed: 6

Press START

Add walnut, mayonnaise, salt and pepper and blend for:

Time: 35 sec

Speed: 6

Press START

Garnish with and a few chopped herbs of choice.

Pliam Jam

Ingredients:

600g Plum, halved, pitted

100 g sugar

Per portion:

protein:2g

carbs:82g

fat:1g

kj:1439

kcal: 344

Tomato Sauce

Ingredients:

1 onion, cut into pieces

1000 g tomatoes cut into quarters

1 celery stalk, cut into chunks

2 garlic clove

4~6 parsley leaves

4-6 basil leaves

4-1/2 tbsp oil

1 tsp salt

Per portion:

protein: 2 g

carbs:5g

fat: 8 g

KJ 155

kcal 36

Preparation:

Place plums into maximizing jug and chop for:

Time: 50 sec

Speed: 6

Press START

Add sugar into mixing jug, cook for:

Time: 15 min

Speed: 3

Temp: 90^

Press START

Tip: Pour into rinsed jam jars after cool before storing in the fridge.

Preparation:

Add onion, garlic cloves, parsley leaves and basil leaves into mixing jug and chop for:

Time: 10 sec.

Speed: 5

Press START

and set aside

Wash mixing jug and make sure its dry.

Pre-heat 2 min/100 °C/speed 1

Press START

Add oil, salt, onion, garlic cloves, parsley leaves and basil leaves sauté for:

Time: 2 min / Speed: 1 / Temp: 100^

Press START

White Lassaie Salad

Ingredients:

250 g cabbage, cut into pieces
60 g carrots, cut into pieces
50 g onion, cut into pieces
50 g red peppers, cut into pieces
50 g green peppers, cut into pieces
60 g pickled gherkins
2sprigs coriander, leaves only
1 tsp sugar
1 tsp salt
1 tbsp lemon juice or vinegar
2 pinch pepper
20g olive oil

Per portion:

protein:1g

carbs: 4 g

fat:3g

KJ180

kcal 42

Add tomatoes and celery stalk chop for:

Time: 1min

Speed: 5

Press START

Pour out all ingredients and set aside, then, insert blade guard and Butterfly.

Pour in all ingredients into mixing bowl and cook for:

Time: 30 min

Speed: 1

Temp: 100^

Press STAR

Tip: If you like the sauce thicken, just increase 1st step time to 30-40 sec.

Preparation:

Place all ingredients into mixing jug and chop for:

Time: 15 sec

Speed: 4

Press START

Serve immediately

Tip: This is a very tasty salad in the summer season, you can repeat the preparatory work as you need.

White Sauce

Ingredients:

60 g plain flour

600 ml of milk

30g butter

1 tbsp of oil

1/2 tbsp of salt

Ground pepper to taste

Per portion:

protein: 3 g

carbs: 8.4 g

fat: 9 g

KJ:536

kcal: 128

Würzige Satay-Sauce

Ingredients:

1 medium brown onion, halved

1 garlic clove

2 tbsp olive oil

150 g peanut butter

2 tbsp soy sauce

2 tbsp lemon juice

10 g brown sugar

150ml coconut cream

1/2 tbsp curry powder

2 tbsp sweet chilli sauce(or to taste)

1/4 cup peanuts

Pinch of salt

Per portion:

protein: 32g

carbs: 12

fat: 11

KJ 335

kcal 80

Preparation:

Add all ingredients to mixing jug and cook for:

Time: 12 min

Speed: 4

Temp: 0^

Press START

Tip: Perfect for pasta or as a base for other meals.

Preparation:

Peel onion and garlic. Place them together with peanuts in the mixing jug and chop for:

Time: 25 sec.

Speed: 8

Temp: 0^

Press START

Add oil and sauté for :

Time: 2 min.

Speed: 1

Temp: 100^

Press START

Add remaining ingredients and cook for:

Time: 5 min.

Speed: 2

Temp: 90^

Press START

Serve with chicken, tofu or any desired ingredients.

Soups and Starters

Chicken nuggets

Ingredients:

200 g chicken breasts, skinless, cut into pieces

1/2 tsb salt

1 clove garlic

2 slice white bread, without crust

60 g cream cheese

60 g milk

1 egg, beaten with 50g water

100 g breadcrumbs,

Oil for frying

Per portion:

protein: 5 g

carbs:6g

fat:4g

KJ 276

kcal 66

Preparation:

Place chicken pieces, salt and garlic into mixing jug and chop for:

Time: 5 sec

Speed: 8

Press START

Add bread in pieces, cream cheese and milk, mix for:

Time: 10 sec

Speed: 8

Press START

Remove mixture from mixing jug, form small balls (walnut size) and flatten each ball lightly with the bottom of the measuring cup to form nuggets. Coat each nugget first with beaten egg and then with breadcrumbs. Heat oil in a deep pan. Deep fry nuggets in medium hot oil until golden brown. Drain on paper towels.

Ingredients:

600 g cans chopped clams with liquid

500 g potatoes, peeled and quartered

1 cup celery chunks

1 medium onion, quartered

2 slices bacon

250 g water

60g butter

50gflour

2 tsb salt

1/8 tsb white pepper

Per portion:

protein: 12 g

carbs:18g

fat: 4 g

kj 663

kcal 158

Preparation:

Place potatoes, celery and onion in to the mixing jug and chop for:

Time: 30 sec Speed: 8

Press START

Pour out and set aside

Add bacon sauté for:

Time: 50 sec / Speed: 4 / Temp: 100^

Press START

Add potatoes mixture and water into the mixing jug and cook for:

Time: 15 min

Speed: 4

Temp: 100^

Press START

Add, butter, flour, salt and pepper and blend for:

Time:1min Speed:5

Press START

Then add clams cook for:

Time: 3 min

Speed: 2

Temp: 90^

Press START

Serve immediately

Tip: If you buy raw clam (110 g) in the market, you can add 150 g water with two pcs of ginger and white wine, add clam into the steaming basket and steam for 5 min /1 speed / 100°C, pour out the basket and save the liquid for further use.

Clams in White Wine Sauce

Ingredients:

750 g clams, small
70 g extra virgin olive oil
100 g onion, cut into halves
30 g garlic cloves
1 tbsp breadcrumbs
100 g white wine
100 g water
50 g lemon juice
1 tsp salt, plus some extra
5 sprigs parsley, leaves only, chopped

Per portion:

protein: 3.5g

carbs: 6 g

fat:13g

KJ 640

kcal 153

Preparation:

Place clams in cold, salted water for minimum 30 minutes to remove the sand from inside the shells. Lift each clam from the water and scrub well. (if clams are already clean, skip this step).

Place clams into simmering basket and set aside.

Place extra virgin olive oil, onion and garlic cloves into mixing jug and cook for:

Time: 7 min 10 sec

Speed: 3~4

Temp: 90^

Press START

Add breadcrumbs, white wine, water, lemon juice and salt. Insert simmering basket with clams and sprinkle with chopped parsley and cook for:

Time: 13 min 10 sec

Speed: 2

Temp: 90^

Press START

Transfer clams into a serving bowl, season sauce in mixing jug with salt to taste and pour it over the clams. Serve immediately.

Cream of Potato and Celery Soup

Ingredients:

1 brown onion, quartered
2 garlic cloves
30 ml olive oil
750g baby potato, diced into 2 squares
700 ml water
60 ml cream
3 tbsp vegetable stock concentrate
300g celery stalks and some leaves, roughly chopped cream
Cracked black pepper and salt to taste
2 sprigs parsley to taste

Per portion :

protein: 44 g

carbs: 25g

fat: 23 g

KJ 1963

kcal 470

Preparation:

Place onion and garlic in the mixing jug and chop for:

Time: 4 sec

Speed: 8

Press START

Add oil and sauté for:

Time: 1 min

Speed: 1

Temp: 100^

Press START

Add diced potatoes and water and cook for:

Time: 15 min

Speed: 2

Temp: 100^

Press START

Add celery and vegetable stock concentrate and cook

for a further :

Time: 15 min

Speed: 1

Temp: 80^

Press START

Add handful of parsley and blend for:

Time: 30 sec

Speed: 5

Press START

Add cream and pepper to taste and mix for:

Time: 2 min

Speed: 3

Press START

For a smoother consistence blend further.

Crispy Shrimp Fritters

Ingredients:

100 g chickpeas, dry

100 g spring onion, cut into pieces

5 sprigs parsley, fresh, leaves only

320 g water

100 g wheat flour

1/2 tsp baking powder

1/2 tsp salt

130 g shrimp, small, peeled

Olive oil for frying

Per pieces:

protein: 3g

carbs:5g

fat: 3g

KJ 163

kcal 39

Preparation:

Place chickpeas into mixing jug. pulverize for:

Time: 1 min 30 sec

Speed: 9

Press START

Transfer into a bowl and set aside

Place spring onion and parsley leaves into mixing jug and chop for:

Time: 10 sec

Speed: 5

Press START

Add water, wheat flour, baking powder, salt and chickpea flour mix for:

Time: 20 sec

Speed: 4

Press START

Transfer into a bowl and add shrimp well

with spatula and let the mixture rest for 30 minutes.

Pour olive oil into a hot deep fry pan and heat it up. Place omelet mixture with a tablespoon into hot oil and flatten the omelet to form a small round shape.

Fry small omelets one by one on both sides until golden and crispy. Let the oil to drip off on paper towels.

Serve hot.

Moroccan Aubergine Salad

Ingredients:

750 g aubergines
1 tbsp salt
20 g lemon juice
50 g onions
2-3 garlic cloves
350 tomatoes
1 tsp pepper
1 tsp cumin, ground
1 tsp sweet paprika
40 g olive oil
40 g tomato puree
2 sprigs parsley, leaves only, chopped
2 sprigs coriander, leaves only, chopped

Per portion:

protein: 3g

carbs:6g

fat: 8 g;

KJ 463

kcal 110

Preparation:

Cut aubergines lengthwise into quarters, and cut quarters into slices (est. 1 cm). Place aubergine pieces, salt and lemon juice into a salad bowl and mix well. Transfer aubergine into simmering basket and drain for about 30 minutes. Squeeze aubergine so that it is well drained.

Place onion and garlic cloves into mixing jug and chop for:

Time: 9 sec

Speed: 6

Press START

Add tomatoes and shop for:

Time: 6 sec

Speed: 6

Press START

Add aubergines, spices, olive oil and tomato puree, cook for:

Time: 18 min

Speed: 2

Temp: 100^

Place simmering basket instead of

measuring cup onto mixing jug lid.

Press START

Add parsley and coriander, mix for:

Time: 35 sec

Speed: 2

Press START

Place salad into a bowl and allow to cool before serving.

Ingredients:

500 g onion, peeled and cut into quarters

2 garlic cloves

100g mozzarella cheese cut into pieces

600 g water

1 cube chicken stock

20 g flour, welt with water

20 g butter

6 thick slices French rye bread

Per portion:

protein: 9 g

carbs:27g

fat:8g

KJ976

kcal 233

Preparation:

Place butter and heat up for:

Time: 1 min

Speed: 2

Temp: 90^

Press START

Add onion and garlic into the maxing jug chop for:

Time: 4 min

Speed: 4

Press START

Then Saute for

Time: 5 min

Speed: 2

Temp: 100^

Press START

Add water and one cube chicken stock into the mixing jug cook for:

Time: 20 min

Speed: 2

Temp: 90^

Press START

Add cheese and flour for another 5 min with same speed and temperature.

Pour out the soup into bowls, the top with bread and cover with cheese. Serve immediately

Tip: Cheese and the starchy likely to cause the foam to make food erupted and overflow from the lid, so please add those ingredients into to the maxing jug in the last step (at last 3-5 minutes) of cooking. You might place soup bowls in the oven until cheese is melted and with beautiful slightly brown color. You can sprinkle some black pepper before serve

Pumpkin Soup

Ingredients:

170 g onion, cut into pieces
600g pumpkin cut in 1 - 1 / 2 cubes
300 g water
Some of ginger, sliced
1 tsp salt
1/4 tsp ground cinnamon or nutmeg
1/4 tsp ground pepper
50 ml fresh milk
25 g vegetable oil

Per portion:

protein: 6 g

carbs: 6 g

fat: 9 g

KJ:735

kcal 175

Preparation:

Add onion and ginger into the mixing jug and chop:

Time: 10 sec

Speed: 5

Press START

Pour out and set aside

Clean and dry the jug, close the safety lid, press "start" and "Auto" button, select "soup" program, and then press "start" to begin the programming.

Add vegetable oil, onion and ginger for sauté. The sauté will be finished after 90 seconds.

Open the bowl lid and add pumpkin and water into the bowl, close the bowl lid, the programming will continue.

Once cooking finished, the machine starts to chop in high speed for 2 min to make the soup pureed.

After chopping, open the measure cup, add milk, salt, cinnamon and ground pepper into the soup. (The machine will continue to cooking for 1 more min at then, the soup was perfect made and serve immediately.

Tip: You can change milk to coconut milk, taste will be more rich. To make pumpkin soup more tasty and dense, you can chop the pumpkin for 2 Min/Speed 5 before AUTO function.

Raw Vegetable and Fruit Salad

Ingredients:

500 g vegetable/ fruits (e.g. 50g celeriac,

100 g beetroot, 250 g carrots, 100 g apple), cut into pieces.

20 g oil

20 g vinegar or 20 g lemon juice

1 tsb herb salt

2 pinches pepper

1/2 tsp sugar or honey

Per portion:

protein 1 g

carbs 8 g

fat 6 g

KJ380

kcal 91

Preparation:

Place all ingredients into mixing jug, chop for:

Time: 6-8 sec

Speed: 5 with aid of spatula and serve.

Preparation Herb Salt:

40 g herbs, dried (rosemary, thyme, basil, parsley, savory) 200 g sea salt

Place herbs and sea salt into mixing bowl, pulverize 6-8 sec/speed

Transfer into jam jar with a twist-off lid and store in a dry place

Ingredients:

30 ml olive oil
1 brown onion, halved
1 garlic clove
1 stalk celery, cut into chunks
1 carrot, cut into chunks
1 green capsicum quartered
500 g mince beef (or mince your own meat in the mixing jug)
100 g button mushrooms, sliced
400 g diced tinned tomatoes
50g tomato paste
2 tsp vegetable stock concentrate
2 tsp HP sauce
2 tsp Worcestershire sauce
100 g frozen peas and corn

Per portion:

protein: 30g

carbs:2g

fat:16g

KJ 1129

kcal 270

Preparation:

Place onion, garlic, celery, carrot and capsicum in the mixing jug for chopping:

Time: 10 sec.

Speed: 6

Temp: 0^

Press START

Pour the vegetable mixture into a medium bowl, insert blade guard and add meat, mushrooms and oil and sauté for:

Time: 4 min

Speed: 3

Temp: 100^

Press START

Add tomatoes, tomato paste, stock, hp sauce and Worcestershire sauce, cook for:

Time: 10 min.

Speed: 3

Temp: 90^

Press START

Add peas and corn and cook for:

Time: 2 min.

Speed: 3

Temp: 100^

Press START

Serve with mashed potatoes or steamed rice.

Spicy Potatoes

Ingredients:

500 g potatoes, peeled, cut into pieces

500 g water

1/2 tsp salt

Sauce:

30 g oil

1 tbsp hot paprika

1/2 chilli, cut into thin slices

1/2 tsp Tabasco

1 tbsp red wine vinegar

130 g tomato sauce

Per portion:

protein 3 g

carbs:14g

fat7g

KJ 502

kcal 120

Preparation:

Place water and salt into mixing jug, insert simmering basket put the potatoes into it and steam for:

Time: 35 min

Speed: 1

Temp: 100^

Press START

Empty the mixing jug and place potatoes onto a serving plate.

Sauce:

Place oil, hot paprika, chilli, Tabasco and red wine vinegar into mixing jug and cook for:

Time: 2 min 10 sec

Speed: 2

Temp: 100^

Press START

Add tomato sauce and blend for:

Time: 1 min 35 sec

Speed: 5

Press START

Pour sauce over the potatoes and serve with toothpicks.

Tomatoes sauce:

1 small onion (50 g), cut into quarter

250 g caned crushed tomatoes

Place onion in mixing jug and chop for:

Time: 10 sec

Speed: 5

Press START

Add crushed tomatoes and cook for

Time: 7 min

Speed: 1

Temp: 100^

Press START

And transfer into a jam jar.

Main Courses with Meat

Beef Noodle Soup

Ingredients:

10 ginger, into thin slices

100 g onion, cut into quarters

20 g garlic cloves

25 g oil

500 g beef, cut into cubes

50 g soy sauce

50 g chilli broad bean paste

20 g sugar

100 g tomatoes, cut into quarters

100 g tomatoes, paste

1 bay leaf

800 g water

120 g Chinese white radish, cut into quarters

120 g carrots, cut into quarters

250 g Chinese egg noodles

1 spring onion, cut into thin slices

Per portion:

protein: 38g

carbs:57g

fat: 44 g

KJ:2295

kcal: 548

Preparation:

Place onion, ginger and garlic into mixing jug, chop for:

Time: 30 sec

Speed: 5

Press START

Add oil, sauté for:

Time: 3 min

Speed: 2

Temp: 100^

Press START

Insert blade guard and add beef, soy sauce, chilli broad bean paste and sugar, sauté for:

Time: 4 min

Speed: 1

Temp: 90^

Press START

Add tomatoes, tomato paste, bay leaf and water, cook for:

Time: 25 min

Speed: 1

Temp: 90^

Press START

Add Chinese white radish and carrots cook for another:

Time: 25 min

Speed: 1

Temp: 100^

Press START

Check whether the beef is cooked to your taste, otherwise prolong cooking time.

Chicken with Orange Sauce

Ingredients:

2 brown onion, quartered

1 garlic glove

3 tbsp of olive oil

600g of chicken breast, cut into 2 cm cubes

250 g of mushroom, roughly cut

200 g of oranges, peeled and seeds removed

800 ml of white wine

100 g cream

1 tbsp of brown sugar

3 tbsb salt

2 tbsp pepper

Parsley and sliced roasted almonds

to garnish

Per portion:

protein: 54g

carbs:17 g

fat:14g

KJ 1714

kcal 410

Add Chinese egg noodles and cook for:

Time: 5 min

Speed: 1

Temp: 90^

Press START

Sprinkle with spring onion before serve.

Tip: If you are not eat immediately when the beef soup are done, do not cook the noodles yet, prepare a soup pot with boiling water to cook noodles before serving the meal.

Preparation:

Add onion and garlic to mixing jug and chop for:

Time: 20 sec

Speed: 4

Press START

Scrape any onion from side of jug. (Note: Remove the measuring cup from lid for remainder of cooking process)

Insert blade guard and position over blade assembly, push down and twist clockwise until it clips into position.

Add olive oil and saute:

Time: 2 min

Speed: 1

Temp: 100^

Press START

Add chicken and cook for:

Time: 10 min

Speed: 1

Temp: 80^

Press START

(See next Page)

Pour out excess liquid then add mushrooms, oranges, wine, cream, cream cheese, salt, pepper and cook for a further:

Time: 20 min

Speed: 2

Temp: 80^

Press START

Serve in a bowl and garnish with parsley and almond. (Note: for a thinner consistency add 1/2 cup of water or milk to sauce)

Serve with cooked rice or vegetables.

Tips: After chopped onion and garlic if you can't insert the blade guard, please pour out the mixture first.

Ingredients:

2 small red chillies

2 garlic cloves

Small piece ginger, approx. 2cm

2 red onions, halved

40 ml vegetable oil

1 tbsp cumin powder

1/2 tbsp turmeric powder

5 whole cloves

5 whole peppercorns

5 green cardamom pods, bruised with flat side of knife

1 stick cinnamon

2 fresh tomatoes, roughly diced

600 g chicken beast fillets, skinless, cut into

3 cm cubes

50 ml water

230 ml coconut milk

Juice of 2 limes

Coriander leaves, Garnish

1 tbsp vegetable stock concentrate

Per portion:

protein: 16 g

carbs: 8 g

fat:7g

KJ 627

kcal 150

Preparation:

Place garlic, ginger and chilli in mixing jug and chop:

Time: 5 sec.

Speed: 8

Temp: 0^

Press START

Add onions and chop for a further:

Time: 5 sec.

Speed: 4

Temp: 0^

Press START

Pour out the mixture and set aside.

Insert blade guard and position over blade assembly, push down and twist clockwise until it clips into position. Then add 20 ml olive oil sauté for:

Time: 2 min.

Speed: 1

Temp: 100^

Press START

Add dry ground spices and remaining oil and cook for: Time: 2 min.

Speed: 1

Temp: 100^

Press START

Add chicken, tomatoes, water, sock concentrate and whole spices and cook for:

Time: 18 min.

Speed: 1

Temp: 80^

Press START

(See next page)

Creamy Pumpkin Riso

Ingredients:

300g of butternut pumpkin, grated

50g shaved parmesan cheese

1 medium brown onion, halved

1 glove of garlic or 1 Tbsp of mince garlic

300g of Arborio rice

1/2 cup of white wine

4 cups of chicken stock

2 Tbsp olive oil

30g cream

Salt and pepper to taste

Per portion:

protein: 15g

carbs: 45 g

fat: 13 g

KJ 1497

kcal 358

Add coconut milk and lime juice:

Time: 4 min.

Speed: 1

Temp: 90^

Press START

Serve with chapattis or rice and top with fresh coriander

Tip: If onions is not chopped, repeat step 2. For another 1-2 min.

Preparation:

Place onion and garlic into the mixing jug and chop for:

Time: 10 sec.

Speed: 8

Temp: 0^

Press START

Insert blade guard and position over blade assembly, push down and twist clockwise until it clips into position.

Scrape down sides of the mixing jug and add oil and sauté for:

Time: 1 min.

Speed: 1

Temp: 100^

Press START

Add rice, white wine, stock, pumpkin, salt, pepper and cook for:

Time: 20 min

Speed: 1

Temp: 80^

Press START

If rice is not cooked repeat step 3 for 2 - 5min

Add cream into the mixing jug and cook for:

Time: 1 min.

Speed: 2

Temp: 80^

Press START

Stir parmesan cheese through mixture and serve

Lamb Moussaka

Ingredients:

200 g of grated tasty cheese

800g of eggplant, sliced into circles

1 brown onion, cut into quarters

2 garlic cloves

2 Tbsp of olive oil

400 g tin crushed tomatoes

500 g lamb mince

Salt and pepper to taste

Oregano to taste

White sauce (see white sauce recipe)

Per portion:

protein: 15g

carbs:24g

fat: 10 g

KJ 886

kcal 212

Preparation:

Pre-heat the oven to 180^ .

Add onion and garlic into mixing jug and chop for:

Time: 10 sec.

Speed: 3

Temp: 0^

Press START

Add oil and sauté for:

Time: 2 min.

Speed: 1

Temp: 100^

Press START

Add crushed tomatoes, oregano, lamb mince, salt, pepper and cook for:

Time: 20 min.

Speed: 3

Temp: 80^

Press START

Ensure mince is cooked through the set aside.

(See next page)

Insert small steam and fill with water to max line (4 cups of water). Add lower steamer tray (without food) and place eggplant in middle steamer tray. Add the large steam tray and the steamer cover and cook for: Time: 18 min.

Speed: 0 Temp: 120^ Press START

Assemble the moussaka in a baking try, alternating meat and eggplant in layers. Use eggplant for top layer.

Pour white sauce over the ingredients, sprinkle with the grated cheese and bake in oven for 15 min, then serve.

Tip:

Add lamp into mixing jug and chop for:
Time: 20 sec.
Speed: 9
Temp: 0^ for lamp mince
If you want to eat more soften eggplant, increase the time for 2-5 min more at step 6.

Meat Ball with Potatoes in Tomato Sauce

Ingredients:

Meat ball and potatoes:

400 g ground meat

50 g bread roll, cut into quarter

1egg

1/4 tsb pepper

700 g potatoes, cut into pieces

Tomatoes Sauces:

120 g onion

1 tbsp olive oil

1 pinch salt

250 g fresh tomatoes

Per portion:

protein: 30g

carbs: 40g

fat:34g

KJ:2510

kcal: 598

Preparation:

Put bread roll into mixing jug grate for:

Time: 10 sec

Speed: 5

Press START

Add bread crumbs, egg, salt, pepper mix for:

Time: 50 sec

Speed: 4

Press START

Pour out all ingredients from mixing jug and make meat ball (diameter around 4 cm) with wet hand.

Insert steamer add 1L water in the metal bowl, put meat ball and potatoes on the steaming trays of different layers with aluminum foil, steam for:

Time: 25 min

Speed: 1

Temp: 120^

Press START

Tomatoes sauscs:

Please refer to the recipe for Tomato Sauce in the second chapter.

Sweet and Sour Pork

Ingredients:

500 g ribs, cut into chunks
25 g vegetable oil
10 g ginger
10 g green onion, cut into strips
50 g rock sugar
30g white wine
30 g vinegar
30g soy source
25 g water

Per portion:

protein: 33g
carbs:19g
fat: 31g
KJ 2066
kcal 495

Spaghetti with Bacon

Ingredients:

70 g parmesan cheese, cut into pieces
30g shallots
150 g bacon cubes
30 g feta, cut into pieces
25 g virgin olive oil
3 eggs
1 egg yolk
1 tsb salt
2 pinches pepper
1200 g water
300 g spaghetti

Preparation:

Place vegetable oil and

Ginger into mixing jug

and sauté for:

Time: 4 min

Speed: 1

Temp: 100^

Press START

Add ribs, rock sugar, white wine, vinegar and soy source and water cook for:

Time: 27 min

Speed: 1

Temp: 100^

Press START

Pour out into a bowl and serve immediately.

Tips: If possible use Chinese yellow wine instead of white wine for more taste.

Preparation:

Place parmesan cheese into mixing jug and grate for:

Time: 15 sec

Speed: 6

Press START

Transfer into a bowl and set aside

Place shallots into mixing jug and chop for:

Time: 5 sec

Speed: 6

Press START

Per portion:

Protein: 27g

carbs:65g

fat : 30g

KJ:2790

kcal:669

Insert blade guard and position over blade assembly, push down and twist clockwise with it clips into position and add Butterfly on it, add bacon and virgin olive oil and sauté for:

Time: 5 min 30 sec

Speed: 1

Temp: 90^

Press START

Then transfer into a big bowl and set aside.

Place eggs, egg yolk and grated cheese and feta into mixing bowl, season with 1/2 tsp salt and pepper mix: Time: 17 sec.

Speed: 4

Press START

Add egg mixture into the bowl with bacon, take out the blade guard and Butterfly, no need to wash mixing jug.

Place water and 1/2 salt mixture into the mixing jug, cook for:

Time: 12 min

Speed: 1

Temp: 100^

Press START

Place spaghetti through lid opening into mixing jug and cook for:

Time: 10-12 min (period indicated in pasta package)

Speed: 1

Temp: 90^

Press START

Carefully check if pasta is cooked with tender, but still firm to bite.

Drain in simmering basket and transfer into the bowl with bacon-egg mixture. Mix well, season to taste and serve immediately.

Tips: Add some slice garlic on the step 3 makes the taste more delicious. You can add egg yolk when spaghetti mix with bacon-egg mixture, the taste will be more rich.

Main Courses with Seafood

Lemon and Prawn Linguine

Ingredients:

Zest of one lemon

Few sprigs parsley

2 garlic cloves

1/2 deseeded red chilli

Zest (cut in strips) and juice of 1 lemon

300 g green prawns - deveined with tails intact

300 g linguini pasta

Olive oil

30g butter

Salt

Parmesan cheese to taste

Per portion:

protein: 23g

carbs:30g

fat:11g

KJ 1317

kcal 315

Preparation:

Cook linguini according to instructions. Drain and place in covered bowl to keep warn.

Add lemon zest strips to the mixing jug and chop on the following settings, then set aside.

Time: 20 sec.

Speed:7

Temp: 0^

Press START

Add parsley, garlic and chilli to the mixing jug and chop for:

Time: 5 sec.

Speed: 8

Temp: 0^

Press START

Add butter and sauté for:

Time: 2 min.

Speed: 1

Temp: 100^

Press START

Add lemon zest and juice and cook for:

Time: 1 min.

Speed: 1

Temp: 100^

Press START

Season with salt.

Add prawns and saute for:

Time: 3 min.

Speed:1

Temp: 90^

Press START

Scallops and pota stew

Ingredients:

50g virgin olive oil
100 g red pepper cut into pieces
150 g onions, cut into halves
2 garlic cloves
100g crushed tomatoes, canned
800 g potatoes, peeled, cut into pieces
400 g water
1 cube chicken stock
15 scallops
6 sprigs parsley, leaves only, chop

Per portion:

protein: 16 g

carbs: 23 g

fat:16g

KJ 1245

kcal: 298

Be careful not to overcook prawns.

Toss prawns and sauce gently through the cooked pasta and top with fresh grated parmesan cheese.

Tips: suggestion: when sauté food, please insert blade guard and position over blade assembly push down and twist clockwise with it chips into position. Add some water, salt and lemon juice if sauce is not enough, before add prawns.

Preparation:

Place olive oil, red peppers, onions, crushed tomatoes and garlic cloves into mixing jug, chop for:

Time: 10 sec

Speed: 4

Press START

Then sauté for:

Time: 7 min

Speed: 1

Temp: 90^

Press START

Insert blade guard and position over blade assembly, push down and twist clockwise with it clips into position and add butterfly on it, add potatoes and cook for:

Time: 2 min

Speed: 1

Temp: 100^

Press START

(See next page)

Add water and chicken stock and cook for:

Time: 20 min

Speed: 1

Temp: 100^

Press START

Add scallops and cook for:

Time: 3 min

Speed: 1

Temp: 90^

Press START

Add chopped parsley, for another 30 sec. and let the stew rest for 3-5 minutes in mixing jug before serve.

Tips:

When you insert the blade guard and butterfly, be-. ware the mixing jug is very hot, or you can pour the mixture out first then insert blade guard and butterfly.

In this recipe you can change scallops to prawns or tuna depends on your preference.

If you like spice food, can add 2 tsp chilli paste into the mixing jug on step 2.

seafood stew with coconut Milk

Ingredients:

250 g rice, wash and drain

900 g water

1 onion, cut into halves

2 garlic cloves

2 sprigs coriander, leaves only

2 sprigs parsley, leaves only

40g olive oil

200g fresh, peeled tomatoes

50g tomatoes paste

80 g green peppers, cut into pieces

1 cube fish stock or chick stock

1/4 tsp salt

150 g coconut milk

500 g fresh prawns, medium size, peeled

400g fish fillets, cut into approx. 5× 5 cm pieces

1 pinch chilli pepper

1 tbsp fresh leeks, snipped

Per portion:

protein: 51g

carbs: 56 g

fat: 28 g

KJ: 2715

kcal:650

Preparation:

Add water into mixing jug, place rice into simmering basket and insert to the mixing jug cook for:

Time: 20 min

Speed: 4

Temp: 100^

Press START

Remain 5 - 8min after rice cooked in the mixing jug allow the rice moisture to evaporate.

Place onion, garlic cloves, coriander and parsley into mixing jug chop for:

Time: 7 sec

Speed: 5

Press START

Add olive oil, peeled tomatoes, tomatoes paste, green peppers, fish stock and salt, blend for:

Time: 22-25 sec

Speed: 5

and cook

Time: 7 min

Speed: 2

Temp: 90^

Press START

Add coconut milk and cook for:

Time: 6 min

Speed: 1

Temp: 90^

Press START

Add prawns, fish fillets and chilli pepper and cook for:

Time: 4 min

Speed: 1

Temp: 100^

Press START

Immediately serve seafood stew with rice and sprinkle with leeks.

Vegetarian Dishes and Side Dishes

Mash potalto

Ingredients:

30g parmesan cheese

1000 g potato, peeled and cut into pieces

1 tsp salt

300g milk

35 g butter

1 pinches of cardamom powder

Per portion:

protein: 8 g

carbs: 44 g

fat: 9 g

KJ:1246

kcal: 298

Preparation:

Add parmesan cheese into maxing jug, chop for:

Time: 25 sec

Speed: 9

Press START

Pour out into a bowl and put aside

Insert blade guard and position over blade assembly, push down and twist clockwise with it clips position and add Butterfly on it, add potato, salt, milk and butter cook for:

Time: 33 min

Speed: 2

Temp: 90^

Place simmering basket instead of measuring cup onto mixing jug lid to avoid spray.

Press START

Add parmesan cheese powder and cardamom cover with measuring cup lid chop for:

Time: 35 sec

Speed: 3

Press START

Serve immediately.

Tip: If the potato is not cook well, please cook 3-5 minutes more.

Ingredients:

250 g rice, parboiled
850 g water
150 g carrots, cut into sticks
100 g red peppers, cut into sticks
100 g yellow peppers, cut into sticks
100 g green peppers, cut into sticks
150 g courgettes, cut into sticks
200 g mushrooms, mixed, cut into slices

Sweet and Sour Sauce:

1 piece ginger, walnut size, peeled
50 g red peppers
50g fruit vinegar, berries preferred
40g brown sugar
40 g honey
1-1/2 Tbsp corn starch
1 tsp salt
40 g soy sauce
1 Tbsp lime juice
1 pinch pepper
150 g pineapples, fresh cut into pieces

Per portion:

protein: 12g
carbs:89g
fat:1g
KJ 1798
kcal 433

Preparation:

Insert simmer basket, add rice into it, pour water over rice into bowl, in the meantime insert the food steamer in position, place carrots, peppers and courgette into the steamer and place mushrooms onto it steam cook for:

Time: 25 min

Speed: 1

Temp: 90^

Press START

Remove simmering basket and set aside also keep cooking liquid aside.

Sauce

Place ginger and red pepper into mixing bowl, chop 20 sec/speed 5 transfer into bowl and set aside.

Place fruit vinegar, brown sugar, honey, corn starch, 130g cooking liquid and salt into mixing bowl, mix 15 sec/speed 3 and cook 5min / 100^ / speed2

Add soy sauce, lime juice, pepper and pineapple and mix 10 sec/speed 3.

Place vegetable mixture in bowl with sauce and serve with rice

Green Cauliflower, Carrots

Ingredients:

500 g water

1-1/2 tbsp salt

1 pinch sugar

500 g Potatoes, peeled and cut quarters

200 g carrots, cut strips

200 g cauliflower

Hollandaise sauce

Per portion:

protein: 8 g

cabs: 28 g

fat 2 g

KJ630

kcal 150

Preparation:

Place water, salt and sugar into mixing jug, insert simmering basket and place potatoes into it, place carrots and cauliflower into steamer. Place steamer into position and steam cook for:

Time: 35 min

Speed: 1

Temp: 100^

Press START

Tips:

If cooking time is not enough, increase the quantity of water by 200g for each additional 10 minutes.

This recipe can be a main dishes for vegetarian, or side dish for meat.

You can serve with hollandise sauce. (please review hollandise sauce recipe)

Marinated Red Onion and Coriander Slew

Ingredients:

5 Sprigs coriander, fresh

150 g red onion, peeled cut into halves

20 g white sugar

20 g salt

50 g vinegar

Per portion:

protein: 3g

carbs: 7 g

fat: 4 g

KJ 270

kcal 65

Preparation:

Place red onion into mixing jug, chop for:

Time: 5 sec

Speed: 5

Press START

Add remained ingredients into mixing jug, chop for:

Time: 3 sec.

Speed: 5

Temp: 0^

Press START

OR

Place all ingredients into mixing jug and chop for:

Time: 4 sec.

Speed: 4

Press START

Scrape down sides of mixing jug with spatula and chop for a further:

Time: 4 sec.

Speed: 4

Press START

Pour into a big bowl and serve.

Ingredients:

1 pinch parsley, fresh, leaves only

120 g onion, cut into pieces

80 g olives, pitted

500 g water

700 g potato, peeled, cut into pieces

50g butter

120 g Greek yoghurt

20g Dijon mustard

Parmesan cheese

3 eggs

1 tsp salt

1 pinch black pepper, ground

Per portion:

protein: 7g

carbs: 22g

fat: 20 g

KJ 1205

kcal 288

Preparation:

Preheat oven to 180^

Place onions and olives into

mixing jug and chop for:

Time: 4 sec

Speed: 4

Press START

Transfer into a bowl and set aside

Pour water into mixing jug, place potato into simmering basket and insert into

mixing jug cook for:

Time: 30 min

Speed: 2

Temp: 100^

Press START

Removed simmering basket with potato

and set aside.

Empty mixing bowl.

Place butter, Greek yogurt, mustard, eggs, salt and pepper into mixing jug and mix for:

Time: 30 sec

Speed: 5

Press START

Add potato, blend for:

Time: 6 sec

Speed: 5

Press START

Transfer potato into a bowl and set aside.

Insert the bland guard and Butterfly and add potato, onion with parsley and olives, mix for:

Time: 20 sec

Speed: 4

Press START

Line casserole dish with baking paper and transfer mixture from mixing jug into casserole dish. Sprinkle with the cheese and bake in oven for 180^ for 40 minutes until firm.

Baking and Dessert

Apple Nut Bread

Ingredients:

450 g apple, cut into 1/8 pieces

60 g sugar

70 g raisins

300 g flour

1 tsp baking powder

1 tsp cocoa

1 tsp cinnamon

90 g nuts, mixed, whole

40g milk

Butter or flour for greasing

Per slice:

protein:3g

carbs:23g

fat:5g

KJ:640

kcal: 153

Preparation:

Preheat the oven to 180^ .

Place apples into mixing jug and chop for:

Time: 10~20 sec

Speed: 5

Press START

With aid of spatula then transfer into a big bowl and set aside.

Add sugar, raisins, flour, baking powder, cocoa, cinnamon and milk into mixing jug and mix for:

Time: 20-30 sec

Speed: 3

Press START

Add chopped apples and nuts, fold in with spatula, knead with spatula to mix dough:

Press DOUGH stop at 3 min.

Place dough into greased baking form (approx. 30 × 12 × 10 cm ) and baking in preheated oven at 180^ C for 1 hour. Cool in the baking form for 20 minutes before transferring to a cooling rack. Totally cool before cutting bread into slices.(if the Dough is not uniform, Pour out the mixture into a big bowl, use spatula mix well)

Can'tucci

Ingredients:

200 g flour

140 g sugar

1 pinch salt

10g baking powder

1egg

1 egg yolk

11 g milk

115 g almonds with skin

Per pieces:

protein 0.6g

carbs 5 g

fat1g

KJ 146

kcal35

Cheese Cake

Ingredients:

100 g butter, cut into pieces

250 grams of digestive biscuit

Cheese Cake

500 g cream cheese at room temperature.

150 g of sugar

45 g 4 eggs

30g of corn starch

150 g of milk

30 g sour cream

1 tsp homemade vanilla sugar or extract

Preparation:

Preheat oven to 180^

Place flour, sugar, salt, baking powder, eggs and egg yolk into mixing jug and knead for:

Time: 1 min 10 sec

Speed: 5

Press START

Add milk and mix for:

Time: 25 sec

Speed: 4

Press START

Add almonds and mix for:

Time: 25 sec

Speed: 3

Press START

Place dough onto a baking tray covered with baking paper and form dough into baguette shapes (length 30~cm , width 3cm ) with some space between then, bake in a preheat oven at 180^ for 30min until golden. When the dough is still soft, use a sharp knife to cut warm baguette shapes into oblique slices. Allow to cool completely before storing in a jar or glass.

Preparation:

Place the butter into the mixing jug and melted for:

Time: 3 5 min

Speed: 1

Temp: 50^

Press START

Add the biscuit and mixing for:

Time: 20 sec

Speed: 5

Press START

Per portion:

protein: 15 g
carbs: 45 g
KJ 2413
kcal: 577

Pour out the mixture into the baking mold and using the measuring cup to press onto the bottom tight and flatten, then put into the fridge, clean the mixing jug.

Cheese cake:

Pre-heat the oven for 160^ .

Add cream cheese and mixing for:
Time: 2 min 15 sec
Speed: 4
Press START

Add sugar and mixing for:
Time: 2 min 15 sec
Speed: 4
Press START

Add eggs (one at a time), milk and blend for:
Time: 2 min 15 sec
Speed: 4
Press START

Add corn starch, sour cream and vanilla extract into the mixing jug and blend for:
Time: 2 min 30 sec
Speed: 4
Press START
until all the mixture are uniform and smooth.

Poured filling into the prepared crust, then poured the water into the pan, preferably higher than half of the cake, if it is a false bottom cake, you need to wrap a layer of aluminum foil at bottom of bake ware to prevent the water leak, put the pan in the oven preheated to 160^ , bake 60 minutes, or till the cake is golden brown surface can be removed, and let cake cool in oven with the door closed for 4 hours; this prevents cracking. Chill in refrigerator until serving.

Ingredients:

Cake:

6 eggs (separate eggs)

1 pinch of salt

250 g dark chocolate, cut into pieces

130 butter, cut into pieces, plus some extra

120 g sugar

50gflour

Chocolate coating:

100 g dark chocolate, cut into pieces

30g water

40 g sugar

20 g butter

Per slices:

protein: 7g

carbs:30g

fat: 25 g

KJ:1568

kcal: 375

Preparation:

Preheat the oven to 180.

Insert the blade guard and Butterfly in position, add egg whites and salt into mixing jug and bet for:

Time: 5 min 20 sec

Speed: 3

Press START

Until stiff, removed Butterfly and blade guard, transfer beaten egg white into a big bowl and set aside.

Add dark chocolate into mixing jug and grate for:

Time: 15 sec

Speed: 8

Press START

Use spatula to scrape chocolate down to bottom.

Add butter and melt for:

Time: 2 min

Speed: 2

Temp: 40^

Press START

Add sugar and egg yolks mixing for:

Time: 35 sec

Speed: 4

Press START

Add flour and mix for:

Time: 30 sec

Speed: 4

Press START

Then add chocolate mixture to beaten egg white and carefully fold in. Place the mixture into a buttered spring form and bake in preheated oven at 180- for 25-30 minutes.

Chocolate coating:

While baking, place dark chocolate into mixing jug, grate for

Time: 15 sec

Speed: 8

Press START

Add water and sugar, cook for:

Time: 8 min

Speed: 3

Temp: 100^

Press START

without measuring cup.

Add butter and mix for:

Time: 35 sec

Speed: 4

Press START

Pour chocolate coating over the baked cake and spread evenly. Serve warm.

Egg Pudding

Ingredients:

250 g milk

45 g sugar

2 eggs

1 egg yoke

10 g vanilla essence

(vanilla powder)

10 g water

Per portion:

protein: 22g

carbs:49g

fat:15g

KJ:1775

kcal 424

Preparation:

Pre-heat the oven to 180

Place milk into the mixing jug for:

Time: 7 min

Speed: 3

Temp: 80^

Press START

Add sugar, mix for

Time: 5 sec.

Speed: 2

Press START

Insert blend guard and position over blade assembly, push down and twist clockwise until it clips into position, add eggs, egg yoke, vanilla and water blend for:

Time: 2 min

Speed: 3

Press START

Filtration the egg mixture, and pour into milk mixture

Add milk and eggs mixture into the mixing jug for:

Time: 10 sec

Speed: 2

Press START

Pour above mixture into pudding mold, pour some water in the baking pan and bake for 45min in 180^ .

Tip: You can pour some caramel in the pudding mold at beginning.

Caramel:

Add 100g fine sugar into a pot, using a teaspoon to stir until it's turn brown and add 25 - 30g water mixing well. (when pour the water into the sugar, be careful the sugar is very hot)

Italian Flat Bread with Onion

Ingredients:

Dough:

600 g flour

380 g water

20 g olive oil, plus some extra

25gyeast

1 pinch sugar

1 tsp salt

Topping:

4 onions cut into halves (300g)

40g olive oil

40 g water

2 tsp salt

Per piece:

protein 5 g

carbs 29 g

fat 8g

KJ 803

kcal 192

Preparation:

Dough:

Place flour, 320g water, 20g oil, and sugar into mixing jug. Press "Dough" stop at 3 min.

Add salt and 60g water after Dough programming on 2 min thru the lid.

Pour 2 tbsp olive onto a baking tray and with aid of oiled spatula place dough onto it. With oiled hands form soft dough into a round shape and cover with a thin layer of olive oil.

Cover dough with a bowl and let it rise in a warm place for 20-30 minutes.

While it is rising, preheat oven to 200^ .

Without kneading the dough, spread it out on baking tray with oiled fingers.

Topping:

Place onion into mixing jug and chop for:

Time: 10 sec

Speed: 4

Press START

And spread on top of dough (See next page)

Place olive oil, water and salt into mixing jug, mix for:

Time: 15 sec

Speed: 4

Press START

And sprinkle mixture onto onions. Bake in preheated oven at 200^ for about 20-30 minutes. Cutting into squares after cool.

Mango Ice Cream

Ingredients:

350 g mangos, cut into pieces, frozen
300 g milk, frozen as ice cubes
50g sweetened condensed milk
50g cream

Per portion:

protein: 3 g

carbs:15g

fat: 6 g

KJ: 495

kcal:118

Milk bread

Ingredients:

300g milk

50g butter

10 g dry yeast

60 g sugar

550 g flour

1/2 tsp salt

1 egg, beaten in bowl

Per slice:

protein: 3.5g

carbs:17g

fat: 3 g

KJ:398

kcal: 95

Preparation:

Place all ingredients into mixing jug and mix for:

Time: 20 sec

Speed: 6

Press START

Use aid of spatula and mix another

Time: 45 sec

Speed: 9

Press START

Serve immediately.

Tip: To make your favor ice cream by changing the fruit such as grapes, papayas, bananas. If you like rather sweet, add 50 - 80g sugar then please follow as described in step 1.

Preparation:

Place milk, butter, yeast and sugar into mixing bowl, warm up at

Time: 3 min 10 sec

Speed: 2

Temp: 50^

Press START

Add flour and salt, Press Dough stop at 3 min. place the dough in a large floured bowl, cover and let rise in a warm place for about 1 hour until it as double in size.

Nut and Vanilla Crescents

Ingredients:

50 g walnuts

50 g almonds

280 g flour

70 g sugar

10 g vanilla extract

2 egg yolks

200 g butter, cut into pieces

50 g icing sugar, for dusting

Per piece:

protein: 2 g

carbs: 6 g

fat:5g

KJ:272

kcal: 65

Divide dough into 3 parts and roll each onto a non-stick surface into a rope shape. Let rest for 5 minutes, join the 3 rope shapes at one end, plait them and join ropes at other end, too. Place plated bread onto a baking tray covered with baking paper, cover with a kitchen towel and let rise in a warm place for about 30 minutes until it has doubled in size. While it is rising, preheated oven to 180^ .

Brush with beaten egg and bake in a preheat oven to 180^ for 25-30 minutes. Allows to cool before cutting in slices

Tip: Place the yeast in warm water (estimated 35 - 37^ for about 10 - 15min until foam then add into the mixing bowl with flour.

Preparation:

Place almonds and walnuts into mixing jug and grind Time: 10 sec

Speed: 8

Press START

Add flour, sugar, vanilla extract, egg yolks and butter and mix for:

Time: 35 sec

Speed: 5

Press START

Take out dough, form a ball, wrap with cling film and put into fridge for about 1 hour.

Preheat oven to 180^ . Tear off small pieces of dough roll and form into crescents. Place crescents on a baking tray lined with baking paper, leaving a little space in between.

Bake for 15-18 minutes (depending on the size of crescents) and allow to cool completely.

Use icing sugar and coat biscuits in mixture.

Tip: Can use coconut to coat biscuits when finished.

Ingredients:

65 g nuts, mixed

100 g oat flakes

100 g raisins

130 g butter, soft, cut into pieces

90 g sugar

90 g brown sugar

1 egg

1 tsp vanilla extract

130 g flour

25 g milk

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

Per piece:

protein: 2 g

carbs:12g

fat:7g

KJ:488

kcal: 115

Preparation:

Pre-heat oven to 180^

Place butter, sugars, egg and vanilla extract into mixing jug and mix for:

Time: 2 min 30 sec

Speed: 4

Press START

Add flour, milk, ground oat flakes, baking soda, baking powder and salt and mix for:

Time: 45 sec

Speed: 4

Press START

Add raisins and nuts, stir for:

Time: 35 sec

Speed: 2

Press START

From dough with aid of 2 teaspoons into walnut size balls and place them 3cm apart onto a baking tray covered with baking paper. Bake one baking tray after another in a preheat oven at 180^ for 15-20 minutes until edges should be golden brown.

Orange Sour Cream Cupcakes

Ingredients:

50 g white sugar

Rind of 1/2 orange

Cake mixture:

80 g white sugar

Rind one orange

150 g unsalted butter, small cubed

3 eggs

orange juice half

150 g flour

250 g sour cream

7 g baking powder

1 tbsp salt

Per portion:

protein: 7g

carbs:39g

fat: 24 g

KJ 1610

kcal 386

Preparation:

Topping:

Place sugar and lemon rind into mixing jug for:

Time: 20 sec.

Speed: 9

Press START

Set aside

Cake mixture:

Place sugar and lemon rind into mixing jug and mix:

Time: 15 sec.

Speed: 9

Press START

Add butter for:

Time: 12 sec.

Speed: 4

Press START

Add remaining ingredients for:

Time: 20 sec.

Speed: 6

Press START

Use spoon to pour into patty cases. Sprinkle with orange sugar topping mixture. Pre-heated the oven for 180^ , and bake for 20 minutes.

Osmanthus Biscotti

Ingredients:

10 g Osmanthus tea leaves
40g water
30 g sugar
50 g butter
200g cake flour
50g flaked almonds

Per piece:

protein: 3g

carbs:15 g

fat:7g

KJ 502

kcal 120

Preparation:

Preheat oven to 150^

Place Osmanthus tea leaves, water and sugar into mix- xing jug, mix for

Time: 2 min 10 sec

Speed: 1

Temp: 100^

Press START

Add butter and mix:

Time: 35 sec

Speed: 5

Press START

Add flour and mix:

Time: 1 min 10 sec

Speed: 5

Press START

Add flaked almonds and mix:

Time: 35 sec

Speed: 3

Press START

Remove dough and shape in a cylinder (about 5cm

Bake on baking tray lined with baking paper for 20 minutes

Remove dough roll from oven slice into 0.8cm -wide sections. Return sections to oven and bake for another 10 minutes.

Turn oven off, leave biscotti in warm oven for further 10 minutes.

Tip: Can use Earl Grey instead of Osmanthus.

Multi Grains Bread

Ingredients:

250 g water
10 g dry yeast
40 g sugar
10 g olive oil
250 g high gluten flour
200 g low gluten flour
1/4 tsb salt
30g pumpkin seed
30 g almond
50 g rains
30g walnut (black seasem)

Per portion:

protein: 53g

carbs: 280g

fat: 33 g

KJ 6682

kcal 1598

Preparation:

Place water, yeast and sugar into mixing jug and warm for:

Time: 35 sec

Speed: 1

Temp: 40^

Press START

Add olive oil, flours and salt

and mixing for:

Time: 35 sec

Speed: 6

Press START

Add remained ingredients and knead:

Press Dough for 3 minutes, pour out the dough into a big bowl and cover with a kitchen towel and let rise in a warm place for about 1 hour until it has doubled in size, cut for two parts and put it in tray for another 20 minutes for rising, in the meantime preheat oven to 180^ .

Bake in oven for 25-30 minutes, allows to cool before cutting in slice.

Rice pudding

Ingredients:

1000 g of whole milk

200 g rice (round grain)

150 g sugar

1 pinch salt

12 lemon peel,

cinnamon sticks-cinnamon

Per portion:

protein: 9 g

carbs:68g

fat:7g

KJ 1531

kcal 366

Preparation:

Insert the blade guard and position over assembly, push down and twist clockwise until it clips into position, insert Butterfly attachment and position over center of blade guard, push down and rotate clockwise.

Place all ingredients into the mixing jug.

and cook for:

Time: 1 hr.

Speed: 1

Temp: 90^

Press START

Sprinkle with ground cinnamon before serve.

Tip: Add lemon peel before last two min It will taste much better. If the rice is not round grain, cook 10 more min. In this recipe: liquid and solid total weight are not allow over 1500g incase over heated. Be sure to follow the speed and temperature in this recipe incase it's burned.

Spelt-Buckwheat with Walnut Bread

Ingredients:

350 g spelt

150 buckwheat

150 g walnut

350g water, lukewarm

40g fresh yeast

1 tsp honey

2-3 tsp salt

40 g vinegar

90 g sunflower seeds

90 g pumpkin seeds

50g sesame seeds

Butter for baking tin

Oat flakes for sprinkling baking tin

Preparation:

Pre-heat the oven to 220^ .

Place 250 g spelt into mixing jug. grand for:

Time: 1 min 25 sec

Speed: 9

Press START

Transfer into a bowl and set aside

Place remaining spelt and buckwheat into mixing jug grind for:

Time: 1 min 05 sec

Press START

And add into bowl with spelt flour

Per portion:

protein: 3g

carbs:17g

fat:2g

KJ:406

kcal: 97

Sweet Porridge

Ingredients:

500 g whole milk

50 g sugar

100 oatmeal

1/4 lemon peel

Ground cinnamon

Per portion:

protein: 9 g

carbs:59g

fat:15g

KJ 1650

kcal 394

Place water, fresh yeast and honey into mixing jug and mix for:

Time: 8 sec

Speed: 3

Press START

Add spelt-buckwheat flour, salt, vinegar, sunflower seeds, pumpkin seeds and sesame seeds, knead:

Press Dough stop at 3 min.

Then add walnuts and knead for another 1 min 05 sec with aid of spatula.

Butter a baking form and sprinkle with oak flakes. Place dough into it, sprinkle oat flakes on top of the dough and let rise for about 1 hour. Bake in preheated oven at 220- for 45 minutes.

Allow to cool in the baking form for 20 minutes before transferring to a cooling rack. Cut bread in slices

Preparation:

Insert blade guard and position over assembly, push down and twist clockwise until it's clips into position, insert Butterfly attachment and position over centre of blade guard, push down and rotate clockwise

Add 500g milk, 50g sugar, 100g oatmeal into mixing jug for:

Time: 8 min

Speed: 4

Temp: 90^

Press START

Add lemon peel into the mixing jug in the last 2 min.

Sprinkle with ground cinnamon before serve.

Tip: Add 25 g olive oil and 60 g flour instead of oatmeal will be another taste. Add one egg halfway through cooking as for breakfast. Sugar can be change depends on personal preference.

Drinks and Smoothies

Fitness Drink

Ingredients:

2 carrots (small), cut into pieces
1 apple, cut into quarters, cored
1 orange, peeled (white part removed), Seeded
1 banana, cut into pieces
30 g oat flakes
750 g orange juice

Per cup:

protein: 3 g

carbs: 34 g

fat 2 g

KJ 719

kcal 172

Mango and Coconut Juice

Ingredients:

1 mangoes, peeled and cut into pieces
2 banana, peeled, cut into pieces
150 grams of milk
50 g coconut milk

Per portion:

protein: 10g

carbs: 47 g

fat: 11 g

KJ 1347

kcal 322g

Preparation:

Place carrots and fruits into mixing jug and chop for:

Time: 45 sec

Speed: 9

Press START

Add oat flakes and orange juice, puree for:

Time: 1 min 15 sec

Speed: 9

Press START

pour into glasses and serve.

Preparation:

Place the mango and banana

into mixing jug and chop for:

Time: 20 sec

Speed: 6

Press START

Add milk and coconut juice whipping for:

Time: 15 sec

Speed: 4

Press START

Rapaya cashew Juice

Ingredients:

1/2 Papaya peeled and diced
1/2 Banana peeled and cut into piece
10 g Honey
6 pcs cashew nuts
200 g sugar free soybean milk

Per portion:

protein:1g

carbs: 35g

fat:1g

KJ:589

kcal:141

Smoothie

Ingredients:

300 g muskmelon
1 banana
20 g sugar
200 g milk
200 g water
300 g ice cube

Per glass:

protein:1g

carbs:24g

fat:0

KJ:486

kcal: 116

Preparation:

Use warm water soak cashew nuts for 15 minutes, to soften and drain.

Add all ingredients into the mixing bowl and chop for:

Time: 30 sec

Speed: 4

Press START

Add soybean milk into the mixing bowl and mix for:

Time: 6 sec

Speed: 4

Press START

Serve and drink immediately

Preparation:

Clean the mixing jug. close the lid

Add all ingredients and chop for:

Time: 30 sec.

Speed: 4

Temp: 0^

Press START

Serve and drink immediately

Sommaire

TruCs et astuces

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Appuyez sur START.

Temperature: 90^

Appuyez sur START.

Temperature: 90^

Appuyez sur START.

Temperature: 100^

Appuyez sur START.

Temperature: 100^

Appuyez sur START.

Temperature: 90^

Appuyez sur START.

Temperature: 90^

Appuyez sur START.

Temperature: 100^

Appuyez sur START.

Temperature: 90^

Appuyez sur START.

Temperature: 100^

Appuyez sur START.

Temperature: 100^

Appuyez sur START.

Temperature: 40^

Appuyez sur START.

Temperature: 80^

Appuyez sur START.

Temperature: 40^

Appuyez sur START.