Kogan ThermoBlend Elite All-in-One Food Processor & Cooker Recipes
Soup Servings: 4 Preparation time: approx. 1 hour Difficulty: Medium Ingredients: • 200 g ready to cook prawns • 1 tsp. of oil • 1 diced shallot, butter • 750 mL vegetable broth • 400 mL cream • 500 g parsley root • 4 tbsp. whipped cream • 1/2 bunch of smooth parsley (chopped) • 1/2 tsp.
Soup Servings: 4 Preparation time: approx. 1 hour Difficulty: medium Ingredients: • 1 kg butternut squash • 2 carrots • 1 tbsp. ginger • 1/2 red chilli pepper • 1 clove of garlic • 1 L vegetable broth • 50 g butter • 1/2 tsp. curry • Salt and pepper • Garnish: 2 tbsp. almond sticks, 1 tbsp. pumpkin seed oil Preparation: Peel the squash, remove the seeds and cut into chunks. Peel the carrots and cut them into chunks as well. Grate the ginger, wash the chilli pepper and finely chop it.
Soup Goulash Soup Servings: 6 Preparation time: approx. 1 hour Difficulty: medium Ingredients: • 350 g onions (peeled and quartered) • 20 mL oil • 400 g beef goulash (in bite-sized pieces) • 250 g tomatoes (quartered) • 450 mL water • 1 1/2 tbsp. sweet paprika spice • 2 tsp. salt • 1/2 tsp.
Appetisers Italian style Marinated Vegetables Servings: 8-10 Preparation time: 50 minutes Difficulty: medium Ingredients: vegetables: • 5 carrots • 2 red onions • 1 yellow capsicum • 150 g mushrooms • 2 zucchini • 1 eggplant • 6-8 cloves of garlic marinade: • 150 mL olive oil • 75 mL dark balsamic vinegar • 3 cloves of garlic • 3 tbsp. basil • 1 pinch of sugar • 1 tsp. sea salt, • Juice from 1 lemon • Crushed pepper Preparation: Pour 1 litre of water into the pot and place the steamer on top.
Appetisers Obazda Servings: 4 Preparation time: 15 minutes Difficulty: easy Ingredients: • 80 g onions • 200 g Camembert • 100 g cream cheese • 100 g butter • 1 tsp. sweet mustard • 1 tsp. spicy mustard • 1 dash of beer • Salt • Pepper • Sweet paprika spice • Caraway and chives for garnish Preparation: This one is all in the mix. Using the scale, you can determine the quantity ratios between Camembert, cream cheese and butter.
Appetisers Burger Salad with a mint kick Servings: 4 Preparation time: 45 minutes Difficulty: easy Ingredients: • 500 mL water • 40 g tomato paste or ajvar • Sea salt and freshly ground pepper • 250 g precooked bulgur • 50 g olive oil • 1 tsp. cumin • 1 tsp. chilli flakes • 5 spring onions • 20 g parsley • 6 mint stalks • 1 cucumber • 2 red capsicums • 4 tomatoes • Juice of 1 lemon • 25 mL unsweetened pomegranate syrup Preparation: First of all, weigh everything.
Main courses Green Thai Chicken Curry Servings: 4 Preparation time: 50 minutes Difficulty: easy Ingredients: vegetables: • 80 g broccoli florets • 80 g zucchini • 80 g sugar snap peas • 80 g red capsicum • 80 g mushrooms Thai curry: • 4 cloves of garlic • 1 piece of ginger • 1/4 red chilli pepper • A little oil • 250 ml coconut milk • 100 ml vegetable broth • 1 tbsp. Green curry paste • 2 tbsp. Soy sauce • 3 tbsp. Sweet chilli • 2 tbsp. Mango chutney • 400 g chicken meat • 3 tbsp.
Main courses Classic Veal Meatballs Servings: 4 Preparation time: approx. 40 minutes Difficulty: easy Ingredients: • 2 small onions • 2 garlic cloves • 500 g fresh minced meat of veal and pork • 2 tbsp. Breadcrumbs (from stale bread rolls) • 2 tbsp. Parsley • 1 egg • Spicy mustard • Salt • Pepper • 1 tbsp. Oregano • 1/2 tsp. Ground nutmeg • 2 tbsp. Clarified butter Preparation: Finely dice the onions and cloves of garlic.
Main courses Spicy Curry Sausage with homemade sauce Servings: 4 Preparation time: approx. 30 minutes Difficulty: easy Ingredients: • 3 tomatoes • 20 g ginger • A little oil • 50 ml red wine vinegar • 80 g tomato paste • 1 tbsp. Tomato ketchup • 2 tsp. Curry powder • 1 red chilli pepper • Juice of 1 orange • 4 fried sausages Preparation: Dice the tomatoes. Weigh, peel and grate the ginger. Place both ingredients together with a little oil in the ThermoBlend Elite for 2 minutes at 90°C.
Main courses Mum’s Servings: 4 Preparation time: 2.5 hours Difficulty: medium to difficult Beef Roulades Ingredients: Roulades & filling: • 4 slices beef roulades • • • • • (about 180 g) 150 g onions 20 g butter 20 g hazelnuts 80 g carrots 80 g celery • 80 g cornichons • Salt • Pepper • 4 tsp. Medium hot mustard • 8 slices of streaky bacon Sauce: • 200 g onions • 120 g carrots • 140 g celery • 6 tbsp.
Main courses Pancakes with Parma ham & Parmesan Servings: 4 Preparation time: 20 minutes Difficulty: easy Ingredients: • 5 eggs • 450 ml milk • 200 g flour • 150 g freshly grated parmesan • 1 sprig of rosemary (chopped) • 1 pinch of salt, black pepper from the mill • 2 tbsp. Butter • 12 slices of parma ham • 2 tbsp. of pine nuts Aioli: • 100 g mayonnaise • 50 g crème fraiche • 1 clove of garlic (pressed) • Salt, pepper Preparation: Weigh out milk, flour and Parmesan.
Main courses Schnitzel Veal with potato-cucumber salad Servings: 4 Preparation time: approx. 30 minutes Difficulty: medium to difficult Ingredients: Potato salad: • 1 onion • a little oil • 200 mL vegetable broth • 3 tbsp. light balsamic vinegar Schnitzel: • 4 thin veal escalopes • Flour • 2 eggs • 2 tbsp. milk • Salt, pepper • 7-8 tbsp. breadcrumbs • 8 tbsp. clarified butter • Cranberries or cranberry • 2 tbsp. oil • 1 tbsp.
Main courses Ham & Cheese Pasta Servings: 2 Preparation time: approx. 15 to 20 minutes Difficulty: medium Ingredients: • 200 mL water • 200 mL cream • 100 g cream cheese • 1 garlic clove (pressed by garlic press) • 200 g small soup-shelled noodles • 100 g cooked ham (cut into short strips) • Salt • Pepper • Sweet paprika spice (to taste) Preparation: Put water, cream and cream cheese in the steel jug and season with salt, pepper and paprika. Boil the sauce for about 5 minutes at 100°C on speed 2.
Main courses Servings: 4 Preparation time: approx. 40 minutes Difficulty: medium Ingredients: • 300 g mixed minced • • • • • • • • • • • meat a little olive oil 1 onion 2 cloves of garlic 4 tomatoes 1 small carrot 1/2 red hot pepper 3 tbsp. dried tomatoes 2 tbsp. tomato paste 3 tbsp. ketchup 1 tbsp. sweet paprika 1 tbsp. chopped oregano • 1 tbsp. chopped thyme • 1 tbsp. chopped rosemary • 300 mL vegetable broth • Salt • Pepper • 2 tbsp. capers • 1 handful of cherry tomatoes (halved) • 2 tbsp.
Sauces Chasseur Sauce Servings: 4 Preparation time: approx. 35 minutes Difficulty: easy Ingredients: • 250 g shallots • 350 g brown mushrooms • 5 tbsp. oil • 500 mL dry white wine • 1 tsp.
Sauces Servings: 4 Preparation time: approx. 15 minutes Difficulty: easy Ingredients: • 1/2 onion • 500 g processed cheese • 200 mL milk • 120 mL cream • 1 red pepper • 1 shot of kirsch • 2 tsp. spicy mustard • 2 tbsp. white wine vinegar • Cayenne pepper, paprika powder, salt & pepper Preparation: Please note the proportions and weigh everything carefully. Finely dice the onion and pepper.
Servings: 4 Preparation time: approx. 30 minutes Difficulty: medium Sauces Ingredients: • 1 onion • 600 g fresh mushrooms (champignons, chanterelles, porcini mushrooms) • A little oil • White wine • Paprika powder • Flour • Stock • Demi glace • 10 g butter • Brandy • Juice of 1/2 organic lemon • 1 handful of parsley • Sea salt • Pepper from the mill • 200 mL cream Preparation: Prepare everything. Do not wash the mushrooms, but rub them with paper towels or scratch them clean with a knife.
Jams, Purees & More Dark Berry Puree Preparation time: approx. 15 minutes Difficulty: easy Ingredients: • 500 g deep-frozen mixed berries • • • • • (as required) or fresh blackberries, raspberries, blueberries, etc.
Jams, Purees & More Preparation time: approx. 30 minutes Difficulty: easy Ingredients: • 500 g pears • 500 g apples • 1 cup apple juice • Juice of 1 organic lemon • Juice of 1 organic lime • 100 g sugar • 2 tbsp. honey • 1 tbsp. marzipan • Pulp of a vanilla pod Preparation: Weigh out the apples and pears, wash and peel. Remove the core and dice the pulp roughly. Put all ingredients in steel jug of the ThermoBlend Elite and cook for about 10 minutes at 100°C on speed 1.
Jams, Purees & More Quince Jam Preparation time: 30 minutes Difficulty: easy Ingredients: • 750 g quince • 250 g jam sugar • Juice of 1/2 lemon • Pulp of one vanilla pod Preparation: Weigh the quince and peel. Then wash and quarter it and remove the core. Add quince quarters to the steel jug of the ThermoBlend Elite, cover with 100 mL of water and boil for 20 minutes on speed 1 at 100°C.
Jams, Purees & More Preparation time: 1 hour Difficulty: medium Ingredients: • 5 organic lemons • Juice of 2 oranges • Pulp of one vanilla pod • 1/2 red chilli pepper • 150 g sugar Preparation: Weigh the sugar on the integrated scales. Wash the lemons, then scrape fine zest from the skin, remove the white skin and add the lemon meat to the ThermoBlend Elite. Core the chilli pepper and then cut it into very fine strips.
Steaming Servings: 4 Preparation time: 90 minutes Difficulty: medium Asian Shrimp Dumplings Ingredients: • 30 Wonton wrappers • • • • • • (9 x 9 cm, deep-frozen) 350 g shrimp (ready to cook) 1 stalk of lemongrass 3 spring onions 3 cm long piece of ginger Sea salt and crushed pepper 1 red capsicum • 1 tbsp. cornflour • 200 g shiitake mushrooms • 2 carrots • Sesame oil • 2 garlic cloves • 2 tbsp. green chilli sauce • 2 tbsp. fish sauce • 2 tbsp.
Steaming Redfish Fillet on a vegetable bed Servings: 4 Preparation time: 30 minutes Difficulty: medium Ingredients: • 300 g carrots • 1 bunch of spring onions • 40 g butter • 2 tsp. flour • 200 mL vegetable broth • 100 mL white wine • 250 mL whipped cream • 4 redfish fillets • Juice and zest of 1 organic lemon • Salt, pepper • 1 pinch of sugar • Oil • 20 g chives Preparation: Weigh the ingredients. Clean carrots and spring onions and cut them into 3 cm long sticks. Season the redfish fillets with 2 tbsp.
Vegetables and Meat Potato & Celery Puree Servings: 4 Preparation time: 15 minutes Difficulty: easy Ingredients: • 500 g potatoes • 300 g celery • 750 mL water • 2 tsp. of salt • 100 mL milk • 40 g butter • ½ tsp. of sea salt • Nutmeg • 1 clove of garlic Preparation: Weigh the potatoes and celery, peel and cut into chunks. Put the pieces of potato and celery into the steamer. Steam for about 20 minutes at 120°C over salted water.
Vegetables and Meat Turkish Meatballs with red lentils Servings: 4-6 Preparation time: 20 minutes Difficulty: easy Ingredients: • 1/4 bunch of plain parsley • 1/4 bunch of mint • 1 red onion • 3 spring onions • 500 mL of water • 200 g of red lentils • 30 g paprika paste • Sea salt • 120 g bulgur • Olive oil • 2 tsp. cumin • 1 tbsp. chilli flakes • Juice of 1 lemon Preparation: Weigh the bulgur.
Vegetables and Meat Veggie-Burger on tomato cucumber salad Servings: 4-6 Preparation time: 30 minutes (including baking) Difficulty: easy Ingredients: • 1 cup six-grain mixture • floury potatoes • 1/2 bunch of plain parsley • 1/2 bunch of chives • 1 red chilli pepper • 1 red capsicum • 4 carrots • 1 large onion • 1 zucchini • 1/2 celeriac • 3 eggs • 1 cup of oatmeal • 200 g Parmesan • 200 g pecorino cheese • Nutmeg • Sea salt and crushed pepper Preparation: Fill the six-grain mixture into a small bowl t
Vegetables and Meat Crispy Roast Servings: 4-6 Preparation time: 2 hours Difficulty: medium Ingredients: • 800 g Kassler meat • 1 garlic clove • Greens • 4 large onions • 1 tbsp. vegetable broth • 250 mL beer • 1 tsp. mustard • 500 mL water • 1 stalk lovage • 3 tbsp. starch Preparation: Rub the pork with the garlic clove. Peel and clean the greens and cut them into coarse pieces. Chop in the jug of the ThermoBlend Elite for 30 seconds on speed 10 and pour into a bowl. Put the meat in the steam cooker.
For Babies & Kids Servings: 4 Preparation time: 15 minutes Difficulty: easy Ingredients: • 4-5 peaches • 3 bananas • 1 bowl of strawberries • 2 measuring cups of water Preparation: Wash the peaches, remove the core and cut them into cubes. Peel bananas and chop them into big pieces. Wash the strawberries, cut in half and fill in the jug of the ThermoBlend Elite. Add 2 measuring cups of water and boil the mixture at 100°C on speed 2 for about 10 minutes. Then puree briefly on speed 4 and fill into jars.
For Babies & Kids Vegetable Mashed Potatoes Servings: 2 Preparation time: 20 minutes Difficulty: easy Ingredients: • 200 g of vegetables (carrot, kohlrabi, zucchini, pumpkin, parsnip …) • 100 g potatoes • 500 mL water • 2 tbsp. rapeseed oil • Juice of 2 oranges Preparation: Weigh the potatoes, peel and cut them into pieces. Weigh vegetables, clean and cut them into pieces. Mix everything in the jug of the ThermoBlend Elite for about 20 seconds at speed 5.
For Babies & Kids Fast Strawberry Ice Cream Servings: 4 Preparation time: 4 hours Difficulty: easy Ingredients: • 1 kg strawberries • 70 g powdered sugar • 400 mL cream • 1 sachet vanilla sugar or pulp of vanilla pods • Ice-cream sticks • Small glasses or ice-cream molds Preparation: Weigh, wash and clean strawberries. And strawberries and powdered sugar in the jug of the ThermoBlend Elite and puree for 10 second at speed 6. Transfer the strawberry puree to a bowl.
For Babies & Kids Preparation time: 15 minutes Difficulty: easy Ingredients: • 1 kg blueberries • 500 g jelly sugar • 1 sachet vanilla sugar • Juice of 1/2 lemon Preparation: Weigh everything carefully and get started: Pour blueberries, gelling and vanilla sugar in the ThermoBlend Elite jug and boil for 14 minutes at 80°C on speed 1. Pour in the lemon juice and then puree the mixture on speed 4 for about 25 seconds. Fill the jam into hot rinsed glasses and close tightly.
Pestos & Spreads Greek Feta-Crème Servings: 3 Preparation time: 5 minutes Difficulty: easy Ingredients: • 3 garlic cloves • 1/4 bunch parsley • 2 tbsp. dill • 2 large red capsicums • Olive oil • 400 grams feta cheese • Sea salt, ground pepper Preparation: Chop the garlic and herbs in the ThermoBlend Elite jug for 5 seconds at speed 6. Add the chopped capsicums and oil and chop for another 5 seconds at speed 4.
Pestos & Spreads Nutty Pesto Servings: 4 Preparation time: 30 minutes Difficulty: easy Ingredients: • 200 g walnuts • 100 g pine nuts • 50 g pecorino cheese • 50 g parmesan cheese • 2 bunches of basil • 2 garlic cloves • Cream • Sea salt and ground pepper • Olive oil Preparation: Weigh nuts and cheese. Roast walnuts and pine nuts briefly in a dry pan. Then chop them in the steel jug of the ThermoBlend Elite for 10 seconds on speed 10.
Pestos & Spreads Pesto Genovese Servings: 4 Preparation time: 30 minutes Difficulty: very easy Ingredients: • 60 g pine nuts • 50 g Parmesan cheese • 50 g pecorino cheese • 4 garlic cloves • 1 bunch of basil • 150 mL olive oil (plus olive oil to top up) Preparation: First weigh the cheese and nuts. Roast pine nuts in a small pan (without oil) until golden brown for 10 to 12 minutes, stirring constantly. Please stay close, the pine nuts can burn quickly. Let it cool on a plate.
Pestos & Spreads Black Olive Spread Servings: 4 Preparation time: 10 minutes Difficulty: easy Ingredients: • 2 garlic cloves • 75 g black and pitted olives • 75 g green olives • 2 tsp. capers (drained) • 1/4 bunch of basil • Olive oil Preparation: Weigh the olives on the integrated scales. Quarter the garlic cloves and place in the jug of the ThermoBlend Elite. Chop at speed 5 for about 10 seconds. Push down with the spatula. Add all other ingredients and chop at speed 5 for about 20 seconds.
Pestos & Spreads Hummus Servings: 6 Preparation time: 45 minutes Difficulty: easy Ingredients: • 350 g chickpeas • 3 cloves of garlic • 150 g sesame paste (tahini paste) • juice of 1 organic lemon • 1 pinch of cumin • 3 tbsp. smooth parsley • 4 tbsp. olive oil • sea salt • 50 g black olives • lemon slices • chilli powder • 1 flatbread Preparation: Weigh the chickpeas on the scales, cover with water in the jug of the ThermoBlend Elite and cook at 100°C for 20 minutes.
Pestos & Spreads Guacamole Servings: 3 Preparation time: 10 minutes Difficulty: easy Ingredients: • 6 ripe avocados • 2 tomatoes • 1 red hot pepper • Juice of 2 lemons • 2 cloves of garlic • 125 g of natural yoghurt • Sea salt and ground pepper Preparation: Halve the avocados, remove the pit. Use a spoon to remove the flesh and place in the jug of the ThermoBlend Elite.
Milkshakes & Cocktails Banana & Strawberry Shake Servings: 4 glasses Preparation time: 10 minutes Difficulty: easy Ingredients: • 500 g strawberries • 2 bananas • Juice from 1 orange • 2 tsp. honey or agave syrup • 4 ice cubes Preparation: Weigh strawberries, wash and remove the leaves, then cut into rough pieces. Cut banana into pieces. Squeeze out orange. Fill the jug of the ThermoBlend Elite in the following order: first the ice cubes, then the strawberries, finally the banana parts and the honey.
Milkshakes & Cocktails Almond Milk Servings: 1 litre Preparation time: 10 minutes plus soaking time Difficulty: easy Ingredients: • 1 cup whole almonds • Approx. 1 L water • 1 pinch of salt Preparation: Put the almonds in a small bowl, pour in enough water to cover them and let them soak overnight. After soaking, place the almonds in a sieve and rinse well. Next, add the almonds together with fresh water to the jug of the ThermoBlend Elite.
Milkshakes & Cocktails Servings: 2 1/2 litres Preparation time: 15 minutes Difficulty: easy Ingredients: • 5 ripe passion fruits • Cold water • Ice • Sugar • Stevia or agave syrup to taste Preparation: Cut the ripe passion fruit in half, scrape out the pulp and seeds with a spoon and strain into the jug of the ThermoBlend Elite. Add water 3:1 and puree for 30 seconds at speed 10. The seeds will separate from the pulp. Do not puree for too long, otherwise the seeds will be crushed.
Milkshakes & Cocktails Caipirinha Servings: per glass Preparation time: 5 minutes Difficulty: easy Ingredients: • 4-6 cl cachaça • 2 tsp. brown sugar • 1 lime • Ice cubes • 2 mint leaves Preparation: Wash the lime, cut it into eighths and squeeze out the juice with a wooden pestle in the glass. Then add 2 tsp. of brown sugar to the glass and dissolve the sugar in the lime juice by gently stirring with the wooden pestle. Crush the ice in the jug of the ThermoBlend Elite, then pour it into the glass.
Smoothies Servings: 2 Preparation time: 10 minutes Difficulty: easy Ingredients: • 1/2 honeydew melon • 1/2 green apple • 1/2 avocado • A piece of ginger (3 cm long) • Juice of 1 orange • 1 tsp. brown sugar • 5 ice cubes • 1/4 bunch of fresh mint Preparation: Core the melon with a spoon and remove the skin, then cut it into pieces. Cut the apple into quarters and add, with the core, into the jug of the ThermoBlend Elite. Squeeze orange and add the juice.
Smoothies Servings: 2 Preparation time: 10 minutes Difficulty: easy Ingredients: • 1/2 diced pineapple • 1/2 ripe avocado • 1 green apple • 2 kiwis • 10 seedless green grapes • 1 cup almond milk • Juice of 1 lime • 1/4 bunch fresh mint • 1/2 to 1 cup of water Preparation: Place pineapple chunks, the flesh of the ripe avocado, the quartered apple with core, the kiwi meat (removed with a spoon) and all other ingredients in the jug of ThermoBlend Elite and mix 20 to 30 seconds on speed 10.
Dressing Honey Mustard Dressing Servings: 1/2 litre Preparation time: 10 minutes Difficulty: easy Ingredients: • 150 mL light balsamic vinegar • 80 mL honey or agave syrup • 150 mL olive oil • 50 g medium hot mustard • 100 mL water or broth • 2 tsp. herbal salt • Sea salt and ground pepper Preparation: Weighed and balanced is a must. Only then will it be good. Pour vinegar and honey into the jug of the ThermoBlend Elite and stir for 30 seconds on speed 4 with the stirring attachment.
Nuts & Herbs Chilli-nut Mix Servings: 2 Preparation time: 15 minutes Difficulty: easy Ingredients: • 15 g butter • 200 g nut mix (almonds, hazelnuts, pecans, walnuts, cashews) • 1/2 tsp. cinnamon • 1 pinch of chilli flakes • 80 g brown sugar • 15 mL of water Preparation: Weigh out all ingredients. Add the butter, nuts, cinnamon, chilli flakes and sugar into the jug of the ThermoBlend Elite and finely chop with the pulse button for 10 seconds, then let it simmer for 5 minutes at 100°C.
Nuts & Herbs Servings: 1 Preparation time: 10 minutes plus soaking time for the nuts Difficulty: easy Ingredients: • 150 g oatmeal • 125 g hazelnuts • 125 g almonds • 1 coconut • Juice of 1/2 lemon • 2 tbsp. coconut milk • Honey or agave syrup to taste • 100 g coconut yoghurt Preparation: Weigh the ingredients on the integrated scale. Roast the oats in a pan until they have a brownish color.
Nuts & Herbs nut Banana IcePea Cream Servings: 1 Preparation time: 10 minutes Difficulty: easy Ingredients: • 5 bananas • 2 tbsp. peanut butter • 1 dash of lemon juice Preparation: Cut 5 bananas into pieces and freeze them. Mix frozen banana pieces, cold peanut butter and dash of lemon at speed 10 for 1 minute. Fill the superfast ice cream in small bowls and serve immediately. You can also store the banana peanut ice-cream again in the freezer.
Nuts & Herbs Nut Gugelhu pf Servings: 1 cake Preparation time: 75 minutes Difficulty: easy Ingredients: • 100 g almonds • 100 g hazelnuts • 10 marzipan balls • 200 g butter • 2 eggs • 175 g sugar • 200 g flour • 1 sachet baking powder • 100 mL milk • 4 cl rum Preparation: Weigh out all ingredients and distribute into small bowls. Then you can start: grease the cake pan, preheat the oven to 180°C upper and lower heat.
Creams & Deserts Servings: 2 glasses Preparation time: 3 minutes Difficulty: easy Ingredients: • 250 mL mayonnaise • 100 mL milk • 2 garlic cloves • 1 tsp. sugar • 1 tsp. light balsamic cream • 1 pinch of cayenne pepper • 1 tsp. onion granules • 1 pinch sea salt Preparation: For the basic spread, which can be varied in many ways - sometimes Asian, sometimes Italian, sometimes Spanish mix mayonnaise and milk in the jug of the ThermoBlend Elite 30 seconds on speed 2 with the butterfly rod.
Creams & Deserts DoubleCream Servings: 4 Preparation time: 10 minutes Difficulty: easy Ingredients: • 300 g butter in coarse pieces • 300 mL whole milk with at least 3.5% fat Preparation: The preparation of the double cream takes long, but worth the wait. Heat the weighed ingredients in the jug of the ThermoBlend Elite 8 minutes at 90°C on speed 2, then mix it for 30 seconds on speed 4 so the ingredients blend together. The mass should now rest in the refrigerator overnight.
Creams & Deserts Mojito Slush Servings: 4 Preparation time: 10 minutes Difficulty: easy Ingredients: • 1 lime • 100 mL water • 110 mL lemonade (carbonated) • 40 g brown cane sugar • 40 mL Havana Club Rum (3 años) • 5-8 mint leaves • 260 g ice cubes Preparation: Crush the halved lime with water in the jug of the Crush ThermoBlend Elite for 2 seconds on the highest speed and collecting the lime juice in a glass. Remove lime residue and rinse the jug well with cold water.
Simmer Spicy Tomato Sugo Servings: 1 litre Preparation time: 20 minutes Difficulty: easy Ingredients: • 1 red capsicum • 2 onions • 3 garlic cloves • 10 aromatic tomatoes • 2 stalks of basil • 5 fresh sage leaves • 1 handful of parsley • 1 red chilli pepper • Olive oil • 140 g tomato paste • 800 g pureed tomatoes • 1 tbsp. agave syrup • 1 tbsp. sweet paprika • 1 cup vegetable broth • 2 tbsp. dark balsamic vinegar • 2 tbsp.
Simmer Mussels Servings: 2 Preparation time: 30 minutes Difficulty: easy Ingredients: Mussels: • 1 kg of mussels per person Stock: • 1 large onion • Leeks • 1/2 pieces of celery • 50 g butter • 500 mL white wine • 200 mL water • 3 bay leaves • 20 peppercorns • sea salt & pepper Preparation: Weigh, wash and clean the mussels. Please note: If the mussels are open before cooking, do not use them. If they are not open after cooking, do not use them either.
Simmer Stuffed Capsicum Servings: 4 Preparation time: approx. 2 hours Difficulty: medium Ingredients: • 4 capsicums (hollowed out) • • • • • • • Filling: 200 g pre-cooked risotto rice 5 tbsp. parsley 200 g ground beef 1 tbsp. paprika paste 10 g butter 2 tomatoes 1 zucchini • Sea salt and ground pepper • 2 cloves of garlic • 1 L of water Sauce: • 500 mL vegetable broth • 2 cloves of garlic • 3-4 leaves of fresh mint • 3 tbsp. sour cream Preparation: Weigh the ingredients.
Simmer Risi Bisi Servings: 4 Preparation time: approx. 1 hour Difficulty: easy Ingredients: • 100 g Parmesan cheese • 1 onion • 40 g olive oil • 250 g risotto rice • 750 mL vegetable broth • 100 mL white wine • 300 g frozen peas • 20 g butter Preparation: Place everything on the scale, weigh and then place the ingredients into bowls. Chop the Parmesan in the jug of the ThermoBlend Elite for 10 seconds at speed 6 and pour it into a bowl.
Simmer Potato Gratin Servings: 4 Preparation time: approx. 45 minutes Difficulty: easy Ingredients: • 850 g of potatoes (peeled and sliced) • 2 onions (peeled and quartered) • 3 tbsp. of melted cheese with herbs • 200 mL milk • 100 g sour cream • 10 g butter • 2 tsp. herb salt • 1 tsp. pepper • 1 tsp. salt • 100 g cheese (grated) • Parsley, if desired, for garnish Preparation: Put the onions into the jug and chop for 5 seconds at speed 7.
Biscuits & Cakes Spelt Oat Biscuits Preparation time: 30 minutes Difficulty: easy Ingredients: • 100 g spelt • 1 small apple • 50 g cranberries • 200 g oatmeal • 100 g honey • 100 g butter • 50 g chopped walnuts & almonds • 1 pinch of cinnamon • 1 pinch of the pulp of vanilla pods • 1 tsp. baking powder Preparation: Weigh the ingredients. Pour spelt into the jug of the ThermoBlend Elite and grind for 45 seconds at the highest speed.
Biscuits & Cakes Apple Pie Servings: 12 Preparation time: approx. 90 minutes (including baking) Difficulty: easy Ingredients: • 600 g apples • 150 g butter • 150 g sugar • 150 g flour • 1 tsp. baking powder • 3 eggs Preparation: Preheat the oven at 200°C lower and upper heat, grease cake pan with butter, weigh the ingredients. Peel the apples and place in the jug of the ThermoBlend Elite and chop for 5 seconds at speed 4. Transfer apples to a bowl.
Biscuits & Cakes Apple-Cinnamon Servings: 16 Preparation time: approx. 90 minutes (including baking) Difficulty: easy Rolls Ingredients: Dough: • 200 mL milk • 1/2 cube yeast • 400 g flour • 1 pinch salt • 1 egg • 50 g soft butter Sugar cinnamon filling: • 100 g sugar • 50 g brown sugar • 1 heaped tsp. cinnamon • 2-3 apples • 50 g melted butter Glaze: • 50 g powdered sugar • 1 tbsp. apple juice Preparation: As always, weigh everything first.
Biscuits & Cakes Chocolate Nut Cake Servings: 16 Preparation time: approx. 90 minutes (including baking) Difficulty: easy Ingredients: • 165 g hazelnuts • 220 g butter • 200 g sugar • 1 sachet of vanilla sugar • 50 g honey • 100 g yoghurt • 125 g dark chocolate • 3 eggs • 165 g flour (spelt type 630 or wheat type 550) • 30 g cocoa • 2 tsp. baking powder Preparation: Before you can start, weigh everything.
Biscuits & Cakes New York Servings: 10-12 Preparation time: 90 minutes (including baking) Difficulty: easy Ingredients: Base: • 125 g wholegrain butter biscuits • 80 g butter Topping: • 625 g cream cheese • 150 g sugar • 3 eggs • 125 mL sour cream • 1 organic lemon Preparation: Weigh all ingredients on the scale and distribute them into small bowls. Grease the edge of a cake pan and cover the bottom with baking paper. Preheat oven to 130°C upper and lower heat.
