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Ingredients
600g mushrooms
70g olive oil
3 garlic cloves
120g flour
240g milk
150g grated cheese
Salt and pepper
Preparation
1.
Pour the oil into the bowl and select 6 minutes, temperature 100°C and speed 4. At 1
minute before this process is finished, add the garlic through the continuous feed
tube of the bowl.
2. Place the mixing tool into the bowl and add the mushrooms cut into strips. Select 2
minutes, temperature 100°C and speed 1-2.
3. Add the milk, select 6 minutes, temperature 100°C and speed 1-2.
4. Pour the contents in a baking dish, sprinkle with cheese and place into the oven to
cook au gratin style.
Ingredients
200g cherry tomatoes
200g feta cheese or fresh goat cheese
100g small onions cut into slices
100g green capsicum
100g cucumber
50g seedless black olives
40g virgin olive oil
2 tsp. oregano
Salt
Lettuce for decoration
Preparation
1.
Cut the tomatoes in half and reserve. Place the cheese to the jar and select 3
seconds, speed 4. Remove and reserve.
2. Add the pepper, onions, the peeled cucumber, olives, oil, oregano and salt.
3. Select 4 seconds and add the tomato and the reserved cheese.
4. Select 5 seconds at speed 2. Place this mixture on the lettuce leaves for serving.
Suggestion: This salad can be used for filling the cucumbers that were previously cored by
making use of the pulp.
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