Table Of Contents - Kogan ThermoBlend Pro All-in-One Recipe Booklet

APPERTIZERS......................................................................................................................................................... 5
Cod Fish Cakes.................................................................................................................................................. 5
Scrambled Garlic With Shrimp.....................................................................................................................5
Mushrooms.......................................................................................................................................................... 6
Sweet Capsicum & Ham Salad.....................................................................................................................6
Roquefort With Nut Savoury .......................................................................................................................6
Cream Cheese Spread.....................................................................................................................................7
Starters................................................................................................................................................................. 8
Au Gratin Mushrooms......................................................................................................................................8
Greek Salad......................................................................................................................................................... 8
Croquettes.......................................................................................................................................................... 9
Chicken With Lamb's Lettuce.......................................................................................................................9
Chestnut Salad................................................................................................................................................. 10
Croquettes with Chicken & Ham...............................................................................................................10
Garlic Mushrooms.............................................................................................................................................11
Crab & Shrimp Pâté......................................................................................................................................... 11
Chard With Potatoes.......................................................................................................................................12
Duck Foie........................................................................................................................................................... 12
Cauliflower In Tartar Sauce..........................................................................................................................13
Leek With Potatoes......................................................................................................................................... 13
Parmesan Style Eggplant.............................................................................................................................14
Mushroom In Sauce........................................................................................................................................14
Fried Potatoes & Eggs...................................................................................................................................15
Sauteed Cabbage With Ham.......................................................................................................................15
Sauces.................................................................................................................................................................... 16
Mayonnaise........................................................................................................................................................ 16
Garlic Mayonnaise With Olive Oil...............................................................................................................16
Bechamel Sauce.............................................................................................................................................. 16
Pesto Sauce....................................................................................................................................................... 16
Dutch Sauce...................................................................................................................................................... 17
Dried Fruit Dressing.......................................................................................................................................17
Bolognese Sauce.............................................................................................................................................17
Almond Sauce.................................................................................................................................................. 18
Mustard Sauce..................................................................................................................................................18
Mushroom Sauce.............................................................................................................................................18
Tomato Sauce................................................................................................................................................... 19
Salsa Rosa.......................................................................................................................................................... 19
Tartar Sauce...................................................................................................................................................... 19
Green Sauce.....................................................................................................................................................20
Pickling Brine Sauce.....................................................................................................................................20
Curry Sauce....................................................................................................................................................... 21
Onion & Mushroom Sauce............................................................................................................................21
CREAMS, SOUPS & STOCKS............................................................................................................................22
Cream Of Turnip Greens...............................................................................................................................22
Asparagus Cream .......................................................................................................................................... 22
Vichyssoisse..................................................................................................................................................... 23
Crab Cream....................................................................................................................................................... 23
Mushroom Cream........................................................................................................................................... 24
Vegetable Cream............................................................................................................................................ 24
Consommé ..................................................................................................................................................... 25
Chicken Stock ................................................................................................................................................. 25
Potato Puree.................................................................................................................................................... 25
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