THERMOBLEND ALL-IN-ONE FOOD PROCESSOR & COOKER KAMAXTHBLNA
VEGETABLE SOUP Preparation time: 15 minutes – Cooking time: 35 minutes – Serves 4 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. Tips: You can use other vegetables (zucchini, tomatoes, eggplant ...); the quantity should total about 600g. 2. Cut all vegetables into pieces and then wash well.
WARM SOUP Preparation time: 5 minutes – Cooking time: 8 minutes – Serves 4 Ingredients • • • 1 banana 300g pineapple 350ml coconut milk • • • 120g of sugar 150ml of water Mint leaves (optional) 4. Press and hold Pulse for 5 seconds. Serve warm soup or cold sprinkled with chopped mint. 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.
CHICKEN BROTH Preparation time: 10 minutes – Cooking time: 35 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 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. Method 1. Peel the onion and cut it into quarters.
CREAM OF LENTIL SOUP Preparation time: 5 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 Method 1. 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.
CREAM OF CAULIFLOWER 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.
MINESTRONE Preparation time: 15 minutes – Cooking time: 45 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 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. Method 1.
TOMATO SOUP Preparation time: 10 minutes – Cooking time: 38 minutes – Serves 4 Ingredients • • • • 700g ripe tomatoes 200g potatoes 1 onion 1 clove of garlic • • • 600ml water 1 vegetable stock cube Salt and pepper 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. Method 1. Peel onion, garlic and potatoes. Wash and cut all the vegetables into pieces.
RATATOUILLE Preparation time: 10 minutes – Cooking time: 40 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. 2. 3. Peel the onion and cut into quarters. Peel garlic. Wash capsicum and cut into small cubes. 4. Wash the remaining vegetables and cut into large cubes. 5. Assemble the jug with the blade attachment.
SIMMERED FISH (SAFFRON) Preparation time: 10 minutes – Cooking time: 48 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 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.
CHICKEN TAGINE Preparation time: 10 minutes – Cooking time: 45 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 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.
VEGETABLE COCOTTE Preparation time: 10 minutes – Cooking time: 35 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. 3. Add the broth, vegetables, thyme.
QUINOA SALAD Preparation time: 15 minutes – Cooking time: 30 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.
GREEN CABBAGE SOUP AND CHESTNUTS Preparation time: 15 minutes – Cooking time: 25 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 4. Add salt, pepper and run soup P1 program for 25 minutes. 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.
RICE AND LENTILS Preparation time: 5 minutes – Cooking time: 30 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 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.
APPLE SALAD HADDOCK Preparation time: 10 minutes – Cooking time: 42 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. 4. Drain the haddock and let it cool. 5.
EGGPLANT CONFIT Preparation time: 10 minutes – Cooking time: 50 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. 4. 2. Install the mixer. Add olive oil, garlic, eggplant, crushed tomatoes, vinegar, sugar and thyme.
FETA AND OLIVE CAKE Preparation time: 5 minutes – Cooking time: 45 minutes – Serves 6 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. 3. Add the thyme and pepper and start the dessert P1 program for 5 minutes. 2. Install the butterfly blade.
SEMOLINA PUDDING WITH RAISINS Prep. time: 5 minutes – Cooking time: 15 minutes – Stand: 10 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.
VAINILLA APRICOT COMPOTE Preparation time: 5 minutes – Cooking time: 25 minutes – Serves 4 Ingredients • • 700g apricots 1 vanilla pod • • 3 tbs honey 1 tsp lemon juice Method 1. Wash and pit the apricots. Cut into pieces. 4. Run the dessert P4 program for 25 minutes. 2. Split the vanilla pod in half. 5. Allow to cool before eating. 3. Install the chopping blade and add apricots, vanilla, honey and lemon juice.
CLAFOUTIS WITH APRICOTS Preparation time: 10 minutes – Cooking time: 30 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 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.
MANGO PANNA COTTA Preparation time: 10 minutes – Cooking time: 20 minutes – Stand: 8 hours – 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 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.
CHOCOLATE FONDUE Preparation time: 5 minutes – Cooking time: 5 minutes – Serves 4 Ingredients • • • 200gm dark chocolate 150ml of liquid cream 1 half pineapple • • • 1 kiwi 1 banana 200g strawberries 3. At the end of the program, pour the melted chocolate into a bowl and then serve with fruit pieces on skewers. 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.
PANCAKES WITH CARROTS Preparation time: 5 minutes – Cooking time: 10 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. 3. Pour a ladle of dough and spread on the whole pan. Cook 1 to 2 minutes per side. 2. Run the P1 dessert program for 3 minutes. Heat a pancake pan and oil it slightly. 4.
YOGHURT CAKE Preparation time: 5 minutes – Cooking time: 40 minutes – Serves 6 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 4. Pour the dough into the mould and bake for about 40 minutes. 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.
BANANA MUFFINS Preparation time: 5 minutes – Cooking time: 12 minutes – Pieces: 6 muffins 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. 4. 2. Add eggs, sugar, milk, melted butter and banana cut into pieces. Add the flour and yeast and run the program dessert P1 again for 30 seconds. 5. 3. Start the dessert P1 program for 3 minutes.
PANCAKE BATTER Preparation time: 5 minutes – Cooking time: 15 minutes – Pieces: 8 Pancakes 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. 5. 2. Add the flour, yeast, salt, sugar and egg. When it is hot, pour a spoonful of dough. 6. 3. Add the milk and oil and run dessert P1 for 3 minutes. Let it cook 1 to 2 minutes per side. Repeat until all the batter has been used. 4.
LIGHT WAFFLES Preparation time: 5 minutes – Cooking time: 10 minutes – Serves 4 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. 5. 2. Add flour, yeast, sugar vanilla, sugar, eggs and salt. Once hot, pour a spoonful of dough into each plate. 6. 3. Add the milk and melted butter, then run dessert P1 for 3 minutes.
CHOC CHIP COOKIES WITH NUTS Preparation time: 10 minutes – Cooking time: 12 minutes – Serves 6 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 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.
FLUTED CAKES Preparation time: 10 minutes – Cooking time: 50 minutes – Stand 3 hours – Pieces: 2 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.
HAZELNUT BISCUITS Preparation time: 5 minutes – Cooking time: 10 minutes – Serves 4 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. 3. Run the P1 dessert program for 3 minutes. 2. Add the flour, sugar, hazelnut powder, egg whites and melted butter. 4. Pour the mixture into moulds and bake 10 to 12 minutes.
VANILLA STRAWBERRY MILKSHAKE Preparation time: 5 minutes Serves 2 Ingredients • • • 250g strawberries 1 banana 4 scoops of vanilla ice cream • • 200ml milk 1 sachet of vanilla 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. Method 1. 2. Wash and cut the strawberries. Peel and cut the banana. Install the chopping blade. Add strawberries, banana, ice cream, milk and sugar.
HOT CHOCOLATE Preparation time: 5 minutes – Cooking time: 10 minutes – Serves 4 Ingredients • • 100gm dark chocolate 400ml of milk • • 100ml of liquid cream 1 bag of vanilla sugar 3. Run on P speed for 5 second intervals until desired consistency is achieved. Serve immediately. 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.
