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Silvercrest monsieur cuisine edition plus Cookbook
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Silvercrest monsieur cuisine edition plus Cookbook

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COOKBOOK
MAKE THE MOST OF YOUR
KITCHEN ASSISTANT

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Summary of Contents for Silvercrest monsieur cuisine edition plus

  • Page 1 COOKBOOK MAKE THE MOST OF YOUR KITCHEN ASSISTANT...
  • Page 2 COOKBOOK MAKE THE MOST OF YOUR KITCHEN ASSISTANT...
  • Page 3 CONTENTS IMPORTANT NOTES ON THIS BOOK • The oven temperatures specified here refer to an electric cooker with top and bottom heat unless otherwise stated. If you have a fan oven, reduce the given temperature by 20 °C. Important notes on this book •...

  • Page 4: Welcome To The World Of

    WELCOME TO THE WORLD OF GENERAL TIPS FOR USING YOUR APPLIANCE • If you need to chop up larger quantities, you are recommended to do this in batches, as this will • Choose a clear, stable worktop as a space for give you more even results.
  • Page 5 STIRRING, PURÉEING AND BEATING FOOD QUANTITY SETTING TIME FOOD QUANTITY COOKING TIME Whether you want to purée fruit for a delicious Double cream, 200 g 3 minutes, beaten to form checking VEGETABLES smoothie, make a healthy cream of vegetable soup, stiff peaks constantly Asparagus, whole spears...
  • Page 6 MONSIEUR CUISINE AT A GLANCE OVERVIEW OF ALL BUTTONS AND AUTOMATIC PROGRAMMES For a detailed explanation of all functions, please refer to the instruction manual enclosed with the machine. During the browning process the bottom of the TARE BUTTON blender jug heats up to 130 °C. The blades only turn Place the mixing container on the scale and press STEAMER anti-clockwise, so they do not chop the food.

  • Page 7: Beating Egg Whites

    VANILLA SUGAR BEATING EGG WHITES 1 vanilla pod Cut the vanilla pod in half. Slice both halves lengthways with Insert the mixer attachment in the blender jug. 4 egg whites (medium) 250 g sugar a sharp knife and pull apart slightly. Fill a screw-top jar with 1 pinch of salt Pour the egg whites into the blender jug and, with half the sugar, add the vanilla pod pieces and top up with the...

  • Page 8: Cooking Pasta

    COOKING PASTA BOILING POTATOES 1½ tsp salt Pour 1.7 litres of cold water into the blender jug, add 1½ teaspoons Pour 500 ml cold water into the blender jug. Thoroughly wash and 800 g small, waxy potatoes 300 g pasta of salt and, with the measuring beaker in place, bring to the boil for scrub the potatoes, place in the cooking pot and place this 1 tsp salt...
  • Page 9 POTATO FRITTERS GRATED PARMESAN 1 kg floury potatoes Peel, wash and halve the potatoes and put them into the blender Remove the rind from the Parmesan and cut into dice measuring 150 g Parmesan (32% fat) 2 onions (100 g) jug.
  • Page 10 VEGETABLE STOCK CONCENTRATE BEEF STOCK CONCENTRATE Dice the meat (3-cm squares), put in freezer for 20 minutes and then 300 g lean beef 2 small onions (100 g) Trim the vegetables and peel if necessary; wash, dry and coarsely (without bones or fat) chop in 2 portions in the blender jug, with the measuring beaker in 2 small carrots (100 g) chop.

  • Page 11: Basic White Sauce

    CHICKEN STOCK CONCENTRATE BASIC WHITE SAUCE Dice the meat (3-cm squares), put in freezer for 20 minutes and Put the butter in chunks into the blender jug and, with the 400 g chicken without skin 60 g butter 2 small onions (100g) then chop in 2 portions in the blender jug, with the measuring measuring beaker in place, melt for 2 minutes/90 °C/ 50 g plain flour (type 405)
  • Page 12 BASIC GRAVY 1 kg marrowbone Pre-heat the oven to 200 °C. Put the marrowbone in an oven-proof dish 2 carrots (140 g) and roast in the oven for 1 hour. Half way through, turn the bones over 1 piece of celeriac (250 g) once.
  • Page 13 MUSTARD SAUCE BÉARNAISE SAUCE Put the butter in chunks into the blender jug and, with the measur- Put the butter in chunks into the blender jug and, with the measuring 40 g butter 200 g butter 40 g plain flour (type 405) ing beaker in place, melt for 2 minutes/90 °C/speed setting 2.

  • Page 14: Hollandaise Sauce

    HOLLANDAISE SAUCE PARSLEY SAUCE First ensure that all the ingredients are at room temperature. Wash the parsley, shake dry and remove the leaves from the stalks. 180 g butter ½ bunch of parsley Put the leaves into the blender jug and, with the measuring beaker 3 very fresh egg yolks (medium) 40 g butter Put the butter in chunks into the blender jug and, with the measuring...

  • Page 15: Choux Buns

    BÉCHAMEL SAUCE CHOUX BUNS Put the butter in chunks into the blender jug and, with the measuring To make the choux pastry, put 250 ml water at room temperature, 50 g butter 60 g butter beaker in place, melt for 3 minutes/90 °C/speed setting 2. 50 g plain flour (type 405) the butter in chunks and 1 pinch of salt into the blender jug and, 1 pinch of salt...

  • Page 16: Shortcrust Pastry

    SHORTCRUST PASTRY Put the butter in chunks, sugar, 1 pinch of salt, the egg and flour into FOR THE PASTRY: the blender jug and, with the measuring beaker in place, knead into 160 g refrigerated butter a smooth batter with the knead button. If the mixture is too dry, add 80 g sugar 1 tablespoon of cold water and, with the measuring beaker in place, 1 pinch of salt...

  • Page 17: Sponge Mixture

    SPONGE MIXTURE 4 eggs (medium) Pre-heat the oven to 220 °C. 150 g sugar Line a baking sheet with greaseproof paper or grease the base of a 1 sachet of vanilla sugar (8 g) springform tin. 75 g plain flour (type 405) 75 g cornflour Insert the mixer attachment in the blender jug.
  • Page 18 PUFF PASTRY BATTER Put the chilled butter in pieces, flour, 1 teaspoon of salt, sugar Insert the mixer attachment in the blender jug and, with the 200 g chilled butter 2 egg whites (medium) 225 g plain flour (type 405) and 90 ml cold water into the blender jug and, with the measuring measuring beaker in place, whip the egg white for 2 minutes/ 100 g sieved plain flour (type 405)

  • Page 19: Pasta Dough

    PASTA DOUGH HOMEMADE GNOCCHI Put the flour, semolina, 1 teaspoon of salt, the olive oil and 170 ml Pour 500 ml cold water into the blender jug and add 1 pinch of salt. 220 g plain flour (type 405) 1 tsp salt Trim, peel and wash the potatoes and cut into quarters.
  • Page 20 BUTTER WAFFLES BASIC RICE PUDDING RECIPE Put the butter in chunks, sugar and 1 pinch of salt into the blender Put the cold milk, sugar, 2 pinches of salt and the pudding rice into 85 g softened butter 1.2 l cold milk (fresh whole milk, 3.5% fat) 85 g sugar jug and, with the measuring beaker in place, beat for 15 seconds/...
  • Page 21 MAYONNAISE KETCHUP First ensure that all ingredients are at room temperature. Wash the tomatoes, remove the stalks, quarter and put into the 2 eggs (medium) 1.5 kg ripe tomatoes 2 tsp lemon juice blender jug. Peel the onions and halve. Peel the garlic cloves. Add 1 onion (70 g) Put the eggs, lemon juice, mustard and spices in the blender jug 2 tsp mustard...
  • Page 22 TOMATO SAUCE TOMATO AND RICOTTA DIP Peel the onions and garlic cloves. Quarter the onions and put them Wash the herbs, shake dry and remove the leaves from the stalks. 2 onions (150 g) 4 sprigs of parsley 2 garlic cloves with the garlic cloves into the blender jug and, with the measuring Put the leaves into the blender jug and, with the measuring beaker 2 sprigs of thyme 50 ml olive oil...
  • Page 23 SPICY BARBECUE SAUCE CRISP AND CRUNCHY HERB RELISH Pre-heat the oven to 150 °C. Wash the bottle in the dishwasher. Split the garlic bulb and peel the garlic cloves. Wash the herbs, shake 1 small onion (50 g) 1 garlic bulb 1 garlic clove Dry it in the oven for 30 minutes and then place it upside down dry, remove the leaves from the stalks and put them into the blender 1 bunch of flat-leaf parsley 1 red chilli (15 g)
  • Page 24 CREAM CHEESE SPREAD WITH OLIVES BLACK OLIVE SPREAD WITH CHILLI Dry-fry the sesame seeds without fat, and crush with ¼ teaspoon Wash the parsley, shake dry and remove the leaves from the stalks. 1 tsp sesame seeds 1 bunch of flat-leaf parsley Put the leaves into the blender jug and, with the measuring beaker ¼...
  • Page 25 AUBERGINE DIP WITH YOGHURT PEPPER AND CREAM CHEESE DIP Wash the herbs, shake dry, remove the leaves from the stalks and Pre-heat the oven to 210 °C. ½ bunch of flat-leaf parsley 2 red peppers (300 g) 5 sprigs of fresh coriander put the leaves into the blender jug. With the measuring beaker in 2 yellow peppers (300 g) Halve and trim the peppers, wash them inside and out, and remove 2 aubergines (650 g)
  • Page 26 GUACAMOLE AIOLI Wash and quarter the tomato and remove the seeds. Remove the Peel the garlic clove, put into the blender jug and, with the 1 tomato (100 g) 1 small garlic clove 1 small onion (50 g) stalk, put the tomato into the blender jug and, with the measuring measuring beaker in place, chop with the turbo button/2 seconds.
  • Page 27 CAMEMBERT DIP CAJUN MARINADE 1 small onion (60 g) Peel and quarter the onion. Put it and the tomatoes into the Peel the garlic cloves. Halve the chilli, deseed, wash inside and 2 garlic cloves 50 g dried tomatoes blender jug and, with the measuring beaker in place, chop for out and cut into rough pieces.
  • Page 28 CHICKPEA SPREAD PEANUT BUTTER Wash the parsley and shake it dry. Remove the leaves from the stalks Put 50 g peanuts into the blender jug and, with the measuring 1 bunch of flat-leaf parsley 400 g salted peanuts 1 small onion (50 g) and, with the measuring beaker in place, chop in the blender jug beaker in place, chop for 8 seconds/speed setting 7.

  • Page 29: Chocolate Sauce

    CHOCOLATE AND HAZELNUT SPREAD CHOCOLATE SAUCE Pre-heat the oven to 180 °C. Put the hazelnuts on a baking sheet Cut the vanilla pod into several pieces and put into the blender jug 100 g hazelnuts ½ vanilla pod 150 g chocolate nougat and roast in the pre-heated oven for 12 minutes until they are fragrant. with the sugar.
  • Page 30 FOUR-BERRY JAM Sort, wash and drain all the berries. 250 g redcurrants 250 g blueberries Remove the redcurrants from their stalks and put them in the blender 250 g strawberries jug with the blueberries. With the measuring beaker in place, chop for 250 g raspberries 8 seconds/speed setting 6.
  • Page 31 SOUR CHERRY JAM ORANGE MARMALADE Wash the sour cherries, dry and remove the stones. The pitted Pour 1.5 litres of cold water into the blender jug. Attach the deep 1.2 kg sour cherries 4 large untreated oranges (1 kg) 500 g jam sugar (2:1) weight should be 1 kg.
  • Page 32 BOUILLABAISSE ½ courgette (100 g) Wash and quarter the courgette and cut into sticks 0.5 cm wide. 500 g mixed fish fillets Rinse the fish fillets under running water, pat dry and cut into (e.g. pike-perch, monkfish, bite-sized pieces. gilt-head sea bream, red mullet) Clean the mussels and seafood, removing any already-open mussels.
  • Page 33 SPRING VEGETABLE SOUP POTATO SOUP WITH BACON Wash the parsley, shake dry and remove the leaves from the stalks. ½ bunch of flat-leaf parsley ½ bunch of parsley Wash the parsley and celeriac leaves and shake them dry. Remove Put the leaves into the blender jug and, with the measuring beaker 1 bunch of soup vegetables 1 celeriac (with green leaves) the thick stalks and tear the leaves from the stalks.
  • Page 34 CREAM OF MUSHROOM SOUP RICOTTA AND PAPRIKA SOUP Halve, deseed and wash the peppers inside and out. Dice a pepper 4 red peppers (800 g) 2 primarily waxy potatoes (150 g) Trim, peel and wash the potatoes, carrot and parsley root and cut quarter into small cubes and set aside. Peel and halve the onion 1 onion (60 g) 1 small carrot (50 g) into quarters.
  • Page 35 TOMATO SOUP WITH FRIED MOZZARELLA Finely dice the bacon, put into the blender jug, add the oil and, the FOR THE SOUP: measuring beaker not inserted, sauté the bacon with the roast button. 100 g streaky bacon 3 tbsp olive oil Peel the onions and halve, peel the garlic cloves. Put in the blender 2 onions (160 g) jug and, with the measuring beaker in place, chop for 5 seconds/ 2 garlic cloves...

  • Page 36: Pumpkin Soup

    TOMATO SOUP PUMPKIN SOUP Peel and halve the onion and put into the blender jug with the 1 onion (60 g) 1 onion (70 g) Peel the onion and garlic. Quarter the onion and put it with the peeled garlic clove. With the measuring beaker in place, chop 1 garlic clove 1 garlic clove garlic into the blender jug and, with the measuring beaker in place,...

  • Page 37: Onion Soup

    ONION SOUP ORIENTAL HOTPOT Cut the Emmental into 4 and, with the measuring beaker in place, Wash the parsley and mint, shake them dry, remove the leaves from 125 g Emmental (45% fat) ½ small bunch parsley 4 sprigs of curly-leaf parsley chop for 10 seconds/speed setting 6.
  • Page 38 GAZPACHO CUCUMBER AND MINT SOUP Wash and peel the cucumbers. Wash and peel the courgette and 2½ cucumbers (750 g) 8 ripe tomatoes (800 g) Score the tomatoes crossways, scald with boiling water and cut both into 6-cm pieces. Then put into the blender jug. 1 courgette (200 g) 1 green pepper (130 g) remove the skins.
  • Page 39 THAI CURRY SOUP 1 piece of ginger (2 cm) Peel the ginger and garlic cloves, put them into the blender jug and, 2 garlic cloves with the measuring beaker in place, chop for 8 seconds/speed setting 6. 2 stems of lemon grass Decant and rinse out the blender jug. 150 g shiitake mushrooms Wash the lemon grass, cut into halves and flatten them by hitting 4 carrots (300 g)
  • Page 40 COUSCOUS SALAD WITH CHILLI DRESSING Prepare the couscous according to the packet instructions and allow FOR THE SALAD: to cool. While it is cooling, fluff up the couscous occasionally with a fork. 200 g couscous ½ bunch of flat-leaf parsley Wash the parsley, shake dry and remove the leaves from the stalks. 2 garlic cloves Then put them into the blender jug and, with the measuring beaker in 2 onions (140 g)
  • Page 41 WALDORF SALAD FOR THE MAYONNAISE: First ensure that all ingredients for the mayonnaise are at room 2 eggs (medium) temperature. 2 tsp lemon juice Put the eggs, lemon juice, mustard and flavourings into the blender 2 tsp mustard jug and, with the measuring beaker in place, mix for 10 seconds/ 2 pinches of salt speed setting 3.
  • Page 42 CARROT AND APPLE CRUDITÉS CAULIFLOWER AND BROCCOLI SALAD 2 tart apples (250 g) Wash and quarter the apples and remove the cores. Clean and Trim and wash the broccoli and the cauliflower and divide into ½ head of broccoli (300 g) 6 carrots (350 g) wash the carrots and slice into pieces 3 cm long. Juice the lemon. florets.
  • Page 43 CHINESE CABBAGE SALAD RED CABBAGE SALAD Roughly chop the walnuts in the blender jug with the measuring 60 g walnut kernels FOR THE SALAD: Remove the outer leaves of the cabbage, cut out the stem, wash beaker in place with the turbo button/2 seconds and lightly dry-fry ½ fresh red cabbage (800 g) ½...
  • Page 44 CAESAR SALAD FOR THE SALAD: Trim, wash and spin-dry the romaine lettuce hearts, divide into bite- 4 romaine lettuce hearts (700 g) sized pieces and put in a bowl. 100 g bacon Cut the bacon into narrow strips and, without adding any further fat, 4 slices of white bread (120 g) fry until crispy in a frying pan.
  • Page 45 COURGETTE AND CARROT FRITTERS MINT AND PUMPKIN PURÉE Mix the natural yoghurt with the lemon juice and herbs, and season Wash the mint, shake it dry and remove the leaves from the stalks. FOR THE YOGHURT DIP: 1 bunch of mint to taste with ½...
  • Page 46 POTATO SOUFFLÉ WITH SPINACH SALAD Separate the eggs. Insert the mixer attachment. Pour the egg whites FOR THE SOUFFLE: into the clean blender jug and, with the measuring beaker in place, 5 eggs (medium) beat until stiff for 4 minutes/speed setting 4. Decant, refrigerate, rinse 50 g Parmesan (32% fat) out the blender jug and dry.
  • Page 47 MUSHROOM OMELETTE ROCKET FRITTATA Trim the mushrooms, wipe with a damp cloth and slice finely. Trim Wash the rocket, shake it dry and remove the hard stems. Peel and 100 g shiitake mushrooms 150 g rocket 100 g white button mushrooms and wash the spring onions and cut into thin rings.
  • Page 48 MINI SALMON AND PRAWN TERRINES 250 g fresh salmon fillet Pour 1 litre of lukewarm water into the blender jug. Rinse the salmon fil- ½ tsp salt let under running water, pat dry and season with ½ teaspoon of salt ¼...
  • Page 49 SPECIAL RED CABBAGE QUINOA AND COCONUT GRANOLA Trim the red cabbage, remove the stem, wash and cut into rough Pre-heat the oven to 175 °C. Line a baking sheet with greaseproof ½ small red cabbage (500 g) 300 g quinoa ½...
  • Page 50 ALMOND AND CHIA DESSERT APPLE AND CHESTNUT SMOOTHIE BOWL Put the almonds in a bowl with 1 litre of cold water and soak for at To make the smoothie bowl, wash and peel the apples, cut into 200 g whole, blanched almonds FOR THE SMOOTHIE BOWL: 1 vanilla pod least 12 hours.
  • Page 51 MEDITERRANEAN BURGER FOR THE RELISH: To make the relish, trim and core the peppers, wash inside and out and 2 red peppers (300 g) cut into quarters. Peel the garlic clove and put it with the quartered 1 garlic clove peppers into the blender jug. With the measuring beaker in place, chop 1 onion (60 g) for 20 seconds/speed setting 4.
  • Page 52 TUSCAN MEATBALLS FOR THE MEATBALLS: Wash the cherry tomatoes, remove the stems and cut each into 4 slices. 6 cherry tomatoes on the vine Drain the mozzarella and cut each into 6 slices, then cut through the (210 g) middle of each of these so that there is a total of 24 slices. 2 balls of mozzarella (125 g each, drained weight;...
  • Page 53 RISSOLES WITH PEA PURÉE To make the rissoles, wash the parsley, shake it dry, remove the leaves FOR THE RISSOLES: from the stems and put the leaves into the blender jug. With the meas- ½ bunch of parsley uring beaker in place, chop for 8 seconds/speed setting 6. Decant and 1 onion (70 g) put to one side.
  • Page 54 MEATBALLS WITH SAUCE FOR THE MEATBALLS: Soak the breadcrumbs in the milk. Finely dice the serrano ham. 75 g breadcrumbs Put both types of minced meat, the ham, the eggs and parsley, the 100 ml milk at room temperature breadcrumbs, ½ teaspoon of salt and ¼ teaspoon of pepper into the (fresh whole milk, 3.5% fat) blender jug and, with the measuring beaker in place, mix with the 100 g serrano ham...
  • Page 55 SPAGHETTI BOLOGNESE Remove the rind from the Parmesan, cut into pieces roughly 2 cm long, 50 g Parmesan (32% fat) place in the blender jug and, with the measuring beaker in place, chop 1 onion (60 g) finely with the turbo button/10 seconds. Pour into another container 1 garlic clove and rinse out the blender jug.
  • Page 56 BEEF STROGANOFF WITH TAGLIATELLE 400 g beef fillet Wash the beef fillet, pat dry and cut into strips 1.5 cm thick. 2 tomatoes (150 g) Score the tomatoes crossways, scald with boiling water, peel, deseed, 100 g button mushrooms remove the stems and roughly chop the flesh. Trim the mushrooms, 3 shallots (60 g) wipe with a damp cloth and slice.
  • Page 57 BEEF WITH VEGETABLES AND BEER SPICY MINCE WITH TOMATOES Peel the onions and garlic clove. Quarter the onions. With the measur- Peel the onion and garlic, quarter the onion, put both ingredients 2 onions (140 g) 1 large onion (100 g) ing beaker in place, chop with the turbo button/5 seconds. Use 1 garlic clove in the blender jug, and, with the measuring beaker in place, chop 1 garlic clove...
  • Page 58 BEEF STEW WITH BEER AND BACON Wash the parsley and shake dry. Remove the leaves from the stalks ½ bunch of flat-leaf parsley and put the leaves into the blender jug. With the measuring beaker in 3 onions (180 g) place, chop for 8 seconds/speed setting 6. Decant and put to one 150 g bacon side.
  • Page 59 RIGATONI WITH BEEF RAGOUT 2 garlic cloves Peel the garlic cloves, deseed the chilli pod, wash inside and out and ½ small red chilli (5 g) pat dry. Put both ingredients into the blender jug and, with the measur- 4 tbsp olive oil ing beaker in place, chop with the turbo button/3 seconds.
  • Page 60 HAM-WRAPPED FILLET OF PORK FARFALLE WITH MEATBALLS Thoroughly brush or peel the baby carrots and wash them. Cut off Mix the minced meat with the mustard, ½ teaspoon of salt and 1½ bunch of baby carrots (750 g) 350 g mixed beef and pork mince ½...
  • Page 61 MEAT LOAF Release the meat (apart from the chicken livers) from the bones, 250 g fatty pork remove any fat and tendons and cut into rough pieces. Put the meat 1 chicken leg (200 g) into the blender jug and pour 1 litre of cold water on top. 100 g uncooked ham 1 bunch of soup vegetables Trim and wash the soup vegetables, peel the carrots and celery, and cut...
  • Page 62 CHICKEN TERRINE WITH BROCCOLI Rinse the chicken breasts under running water, pat dry, cut into 3-cm 400 g chicken breast fillet dice and freeze for at least 3 hours. 1½ heads of broccoli (750 g) 1 bunch of flat-leaf parsley Trim and wash the broccoli, separate into florets and place in the deep 3 carrots (150 g) steamer basket.
  • Page 63 CHICKEN ROULADE WITH HAM 6 spears of white asparagus Wash the asparagus, peel the white asparagus and cut off the woody 6 spears of green asparagus ends of both types, leaving just the upper 10 cm remaining. Place the 1 tsp salt spears in the deep steamer basket. Sprinkle with ¼ teaspoon of salt 1 pinch of sugar and 1 pinch of sugar.
  • Page 64 TURKEY BREAST WITH PUMPKIN SEED PESTO STEAMED TURKEY BREAST Rinse the turkey breasts under running water, pat dry and cut in half Peel the ginger, put into the blender jug and, with the measuring 4 turkey breasts (300 g each) 1 piece of ginger (20 g) beaker in place, chop for 8 seconds/speed setting 8. Add the oyster ½...
  • Page 65 TURKEY SKEWERS WITH VEGETABLES Peel the garlic cloves and the ginger. Trim and halve the chilli pod, FOR THE MARINADE: remove the seeds, wash inside and out, cut into rough pieces and put 2 garlic cloves them in the blender jug with the garlic cloves and the ginger. With the 1 piece of ginger (3 cm) measuring beaker in place, chop for 10 seconds/speed setting 8.
  • Page 66 FISH BURGER WITH A DILL DRESSING FOR THE BUNS: To make the buns, heat up the milk at room temperature, 125 ml water 125 ml milk at room temperature at room temperature, the yeast and sugar in the blender jug with the (fresh whole milk, 3.5% fat) measuring beaker in place for 2 minutes/37 °C/speed setting 1.
  • Page 67 FISH RISSOLES WITH A HERB SAUCE Rinse the fish fillet under running water and pat dry. Pour 1 litre of water FOR THE FISH RISSOLES: into the blender jug and attach the steamer attachment. Place the fish 400 g fillet of pangasius in it and close the steamer attachment. Steam with the steamer button. 4 slices of wholemeal toast (160 g) Then allow the fish to cool thoroughly overnight in the refrigerator.
  • Page 68 SALMON WITH ASPARAGUS 1 lemon (juice; 80 g) Pour 1.5 litres of room-temperature water into the blender jug and add 2 small beetroot (400 g) half the lemon juice to it. Wash the beetroot thoroughly (it is recommended 750 g white asparagus you wear kitchen gloves to do this), place in the cooking pot and attach 1 tsp salt it to the blender jug.
  • Page 69 SALMON FILLETS ON A BED OF COURGETTE FISH SKEWERS WITH CHERMOULA Cut the salmon fillet into 4 pieces and drizzle with lemon juice. Peel the garlic clove and put it into the blender jug. Wash the 800 g salmon fillet (2.5 cm thick) FOR THE CHERMOULA: 2 tbsp lemon juice Season each piece of salmon with 1 pinch each of salt and pepper. herbs, shake dry, remove the leaves from the stalks and put the 1 garlic clove 1 tsp + 4 pinches of salt...
  • Page 70 FISH AND POTATO BAKE SPAGHETTI WITH CHOICE FILLET OF FISH Wash and peel the potatoes and cut into 0.5-cm slices. Wash, clean Dry-fry the pine nuts in a frying pan without fat and allow to cool 2 waxy potatoes (200 g) FOR THE PESTO: and peel the carrots, and peel off the flesh evenly into fine strips. 2 small carrots (100 g) down on a plate.
  • Page 71 MUSSELS IN A SPICY TOMATO SAUCE 1 bunch of parsley Wash the parsley, shake dry and remove the leaves from the stalks. 2 kg mussels Put in the blender jug and, with the measuring beaker in place, chop 4 garlic cloves for 8 seconds/speed setting 6 and decant. 2 dried chilli pods Wash the mussels under cold running water.
  • Page 72 HADDOCK ON A BED OF CARROT Wash the orange under hot water, rub dry and zest the orange peel FOR THE FISH: using a zester. Divide the orange into segments and reserve the juice. 1 untreated orange (150 g) 400 g fillet of haddock Rinse the fish, pat dry and put on a plate. Drizzle with the orange juice 1 big pinch of pepper and sprinkle the orange zest and 1 big pinch of pepper on top.
  • Page 73 FISH PIE 1.2 kg trout fillet Wash the trout, pat dry, cut into rough pieces and put them in the 2 tsp + 1 pinch of salt blender jug. With the measuring beaker in place, chop for 15 seconds/ ½ tsp pepper speed setting 6.
  • Page 74 SMOKED SALMON QUICHE FOR THE PASTRY: To make the pastry, put the softened butter in chunks with the other 100 g softened butter pastry ingredients into the blender jug and, with the measuring beaker 200 g plain flour (type 405) in place, knead for 1 minute/speed setting 4. Roll into a ball, wrap in cling 100 g low-fat quark (0.2% fat) film and put in a cool place for 1 hour.
  • Page 75 MINCED MEAT AND SPINACH FLAN Put the flour, egg, cold butter in chunks, 2 tablespoons of cold FOR THE PASTRY: water and 1 pinch of salt into the blender jug and, with the measuring 200 g plain flour (type 405) beaker in place, work into a smooth dough with the knead button. 1 egg (medium) Remove from the blender jug, wrap in cling film and put in a cool 125 g cold butter...
  • Page 76 HAM AND LEEK FLAN To make the topping, remove the rind from the gouda, cut into 3-cm FOR THE TOPPING: pieces, put into the blender jug and, with the measuring beaker in 150 g medium-ripe gouda (45% fat) place, chop finely for 10 seconds/speed setting 8. If necessary, repeat 1 thick leek (400 g) the procedure.
  • Page 77 ASPARAGUS AND HAM FLAN FOR THE PASTRY: 1. Put the flour, cold butter, ½ teaspoon of salt and the egg in the 250 g plain flour (type 405) blender jug and, with the measuring beaker in place, mix with the 150 g cold butter knead button to make a smooth dough. Shape the pastry into a ball ½...
  • Page 78 ONION AND BACON FLAN 90 g softened butter Put butter in chunks, flour, ½ teaspoon of salt, and 2 tablespoons of 175 g plain flour (type 405) water into the blender jug and, with the measuring beaker in place, 1 tsp salt knead with the knead button/2 minutes. Remove the dough, shape it 150 g Emmental (45% fat) into a ball by hand, wrap in cling film and let it rest in the refrigerator 200 g bacon...

  • Page 79: Quiche Lorraine

    QUICHE LORRAINE FOR THE PASTRY: Put the flour, butter in chunks, 2 tablespoons of water, one tablespoon 400 g plain flour (type 405) of oil, the eggs and 1 teaspoon of salt into the blender jug and, with the 200 g softened butter measuring beaker in place, knead with the knead button/2 minutes to 1 tbsp oil make a smooth dough.

  • Page 80: Pizza Margherita

    PIZZA MARGHERITA FOR THE DOUGH: To make the yeast dough, put 150 ml water at room temperature and ½ tsp sugar the sugar into the blender jug. Crumble the yeast into it and, the 10 g fresh yeast measuring beaker not inserted, mix together for 2 minutes/37 °C/ 250 g plain flour (type 405) speed setting 1.
  • Page 81 CHERRY TOMATO FLAN WITH SALSA VERDE FOR THE PASTRY: To make the pastry, put the flour, cold butter in chunks, 1 pinch of salt 250 g plain flour (type 405) and the egg into the blender jug and, with the measuring beaker in 150 g chilled butter place, knead into a smooth dough with the knead button.
  • Page 82 AUBERGINE BAKE WITH TOMATO SAUCE Remove the rind from the Caciocavalla and the Parmesan, cut into 500 g Caciocavalla (Italian cheese, 46% fat) 2-cm dice, put into the blender jug and, with the measuring beaker 150 g Parmesan (32% fat) in place, chop finely for 25 seconds/speed setting 10. If necessary, 5 aubergines (1.5 kg) repeat the procedure.
  • Page 83 VEGETARIAN STUFFED COURGETTES 1 shallot (20 g) Peel and halve the shallot and put into the blender jug. Cut the pepper 1 red pepper (150 g) into quarters, trim, deseed, wash inside and out and then chop into 200 g feta (48% fat) 4-cm pieces.
  • Page 84 MUSHROOM RISOTTO WITH PARMESAN Wash the parsley, shake dry and remove the leaves from the stalks. 4 sprigs of parsley Remove the rind from the Parmesan, cut into 2-cm dice and add to 90 g Parmesan (32% fat) the parsley in the blender jug. With the measuring beaker in place, 250 g mixed mushrooms chop for 8 seconds/setting 8.
  • Page 85 STEAMED ASPARAGUS WITH POTATOES 500 g waxy potatoes Peel the potatoes and asparagus, and cut the woody ends off the 1 kg white asparagus asparagus. Wash the potatoes, cut into quarters, place in the cooking 1 tsp salt pot and sprinkle 1 teaspoon of salt on top. 1 pinch of sugar Arrange the asparagus in the deep steamer basket.
  • Page 86 FENNEL AND TURKEY PURÉE SALMON AND CARROT PURÉE Peel and wash the potato. Trim and wash the fennel and remove Peel and wash the potato and cut into 2-cm dice. Peel and wash 1 floury potato (40 g) 1 floury potato (50 g) 1 fennel (90 g) the hard stalk.
  • Page 87 APPLE AND RICE CAKE PURÉE PLUM AND PEAR PURÉE 2½ plain rice cakes Break the rice cakes into pieces and, with the measuring beaker Peel the pear, remove the core and cut into 3-cm dice. Wash, halve ½ pear (70 g) 1 small apple (100 g) in place, chop in the blender jug with the turbo button/5 seconds.
  • Page 88 SPINACH AND POTATO PURÉE TOMATO AND COURGETTE RICE Remove all the tendons and fat from the veal, rinse under running Score the tomato crossways, scald with boiling water and remove 20 g veal 1 tomato (50 g) 1 small, floury potato (50 g) water, pat dry and cut into 2-cm dice.
  • Page 89 CHAI SYRUP 50JgJginger WashJandJpeelJtheJginger,JcutJintoJ1.5-cmJpiecesJandJputJintoJJ 2JtspJcardamomJpods theJblenderJjug.JAddJtheJcardamomJpods,Jcloves,JstarJaniseJandJJ 2JtspJcloves cinnamonJand,JwithJtheJmeasuringJbeakerJinJplace,JchopJforJJ 4JstarJanise 9 seconds/speed setting 7. 4JcinnamonJsticks UseJtheJspatulaJtoJscrapeJtheJmixtureJdownJtheJinsideJofJtheJJ 500JgJbrownJsugar blenderJjug. AddJtheJbrownJsugarJandJ300JmlJcoldJwaterJand,JtheJmeasuringJ beakerJnotJinserted,JboilJforJ20 minutes/100 °C/speed setting 2, puttingJtheJcookingJpotJonJtheJfillerJopeningJasJaJsplashJguard.J LeaveJtheJliquidJinJtheJblenderJjugJandJcoverJit,JorJdecantJandJcover;J thenJleaveJtoJstand,JpreferablyJovernight. ThenJpourJthroughJaJsieveJintoJanotherJcontainer,JandJpourJbackJintoJ theJblenderJjug. TheJmeasuringJbeakerJnotJinserted,JbringJtoJtheJboilJforJ6 minutes/ 100 °C/speed setting 2.J PourJtheJchaiJsyrupJintoJaJsterilisedJbottle,JsealJandJstoreJinJaJJ coolJplace. TIPS J ThisJsyrupJtastesJdeliciousJinJhot,JblackJteaJwithJaJdashJofJmilk,JJ onJtopJofJiceJcreamJandJinJwintertimeJspicedJcakes. J ThisJchaiJsyrupJwillJkeepJforJaboutJ4JmonthsJstoredJinJaJcool,JdryJplace.J OpenedJbottlesJshouldJalwaysJbeJkeptJinJtheJrefrigeratorJandJusedJupJ withinJ3Jweeks. Per bottle approx. 2005 kcal/8395 kJ Ready in: 8 h 36 min Makes 1 bottle (500 ml) Easy 1 g P, 1 g F, 491 g CH...
  • Page 90 APRICOT FIZZ BANANA AND VANILLA SHAKE 60JmlJapricotJjuice PutJallJtheJingredientsJexceptJtheJiceJcubes,JtheJsodaJwaterJJ PeelJtheJbananas,JsliceJintoJ4-cmJpiecesJandJputJintoJtheJblenderJ 2JveryJripeJbananasJ(220Jg) 20JmlJorangeJjuice andJtheJsliceJfromJtheJuntreatedJorangeJintoJtheJblenderJjugJJ jugJwithJaJdashJofJcoldJmilk.JWithJtheJmeasuringJbeakerJinJplace,J 250JmlJcoldJmilkJ(freshJwholeJmilk,J 3.5%Jfat) 20JmlJlemonJjuice and,JwithJtheJmeasuringJbeakerJinJplace,JmixJforJ30 seconds/ blendJforJ20 seconds/speed setting 8.J 4JtbspJvanillaJiceJcream 10JmlJalmondJsyrup speed setting 8. AddJtheJremainingJcoldJmilkJandJtheJvanillaJiceJcreamJand,JwithJtheJ PutJtheJiceJcubesJintoJaJglass,JstrainJtheJmixtureJoverJtheJtopJJ measuringJbeakerJinJplace,JblendJforJ30 seconds/speed setting 8J PLUS: PLUS: andJfillJupJwithJsodaJwater.J untilJcreamy. 2JtspJchocolateJsprinkles 3JiceJcubes sodaJwater RinseJtheJorangeJinJhotJwaterJandJrubJdry.JThenJcutJintoJslicesJJ PourJintoJtwoJhighballJglassesJandJserveJwithJchocolateJsprinklesJ 1JuntreatedJorange andJhalveJoneJofJtheJslices. onJtop. GarnishJtheJcocktailJwithJtheJsliceJofJorange. VARIATION J YouJcanJuseJstrawberries,JmangoJorJhoneydewJmelonJfleshJorJJ bilberriesJinsteadJofJbananas. Per glass approx. 76 kcal/318 kJ Ready in: 5 min Per glass approx.
  • Page 91 BANANA AND PEAR SMOOTHIE RHUBARB SMOOTHIE JuiceJtheJlemon.JWashJtheJpears.JPeelJifJpreferredJandJremoveJJ WashJtheJapple.JPeelJtheJappleJandJremoveJtheJcore.JPeelJJ 1JlemonJ(80Jg) 1JappleJ(130Jg) 4JgJripeJpearsJ(600Jg) theJcores.JPeelJtheJbananasJandJcutJtheJpearsJintoJpiecesJJ theJbanana.JCutJtheJappleJandJbananaJintoJ2-cmJpieces.JWashJJ 1JbananaJ(120Jg) 1JlargeJbananaJ(150Jg) measuringJ2.5Jcm. theJstrawberries,JpatJdryJandJhull.JPutJtheJfruitJinJtheJfreezerJforJJ 200JgJstrawberries 30Jminutes.J 2JsticksJofJrhubarbJ(300Jg) PutJtheJfruitJpiecesJintoJtheJblenderJjugJwithJ2JtablespoonsJofJ PLUS: 300JmlJappleJjuiceJatJJ lemonJjuiceJand,JwithJtheJmeasuringJbeakerJinJplace,JblendJforJ WashJandJtrimJtheJrhubarb,Jdry,JcutJintoJ2-cmJpiecesJandJputJthemJ roomJtemperature iceJcubesJorJcrushedJice,J J 50 seconds/speed settings 5–8,JincreasingJtheJspeedJgradually. inJtheJblenderJjug.JAddJtheJroom-temperatureJappleJjuiceJand,JwithJ ifJdesired 1JtbspJmapleJsyrup theJmeasuringJbeakerJinJplace,JstewJtheJrhubarbJforJ10 minutes/ 2JtbspJcrushedJice DivideJbetweenJtheJglassesJandJaddJiceJcubes,JcrushedJiceJorJJ 80 °C/speed setting 2,JuntilJitJisJsoft.JAllowJtheJrhubarbJtoJcoolJ aJlittleJwaterJasJdesired,JtoJachieveJtheJrequiredJtemperatureJandJ downJforJ30JminutesJinJtheJopenedJblenderJjug. consistency. ThenJputJallJremainingJingredientsJintoJtheJblenderJjugJandJblendJ forJ45 seconds/speed setting 9.JServeJimmediately. TIPS J AJblobJofJwhippedJcreamJwithJchocolateJshavingsJonJtopJofJtheJ J ThisJsmoothieJwillJbeJparticularlyJaromaticJifJyouJmixJinJaJlittleJfreshJ smoothieJisJaJdeliciousJaddition.J basil.JBasilJgivesJtheJstrawberriesJaJfull-bodiedJtaste.
  • Page 92 APRICOT AND PARSLEY SMOOTHIE LAMB’S LETTUCE AND ORANGE SMOOTHIE TrimJandJwashJtheJromaineJlettuce,JparsleyJandJspinach,JJ SoakJtheJhempseedJinJcoldJwaterJforJ1Jhour.JThenJdrainJinJaJsieve.J 150JgJromaineJlettuce 2JtbspJhempseed 4JsprigsJofJparsley andJshakeJdry.JTearJtheJlettuceJapartJandJremoveJtheJleavesJJ 150JgJlamb’sJlettuce PutJtheJhempseedJandJ100JmlJfreshJcoldJwaterJintoJtheJblenderJjugJ 50JgJbabyJspinach fromJtheJparsley.J 3JorangesJ(450Jg) and,JwithJtheJmeasuringJbeakerJinJplace,JblendJuntilJsmoothJforJ 8JapricotsJ(350Jg) ½JavocadoJ(80Jg) WashJtheJapricots,JcutJintoJquartersJandJremoveJtheJstones. 1 minute/speed settings 7–9,JincreasingJtheJspeedJgradually. 1JorangeJ(200Jg) 5JiceJcubes 2JtbspJchiaJseeds SqueezeJtheJjuiceJfromJtheJorange. TrimJandJwashJtheJlamb’sJlettuce,JreservingJsomeJofJtheJleavesJforJ 6JiceJcubes decoration.JPutJtheJrestJofJtheJleavesJintoJtheJblenderJjug. PutJallJtheJingredientsJexceptJtheJiceJcubesJintoJtheJblenderJjugJ withJ100JmlJcoldJwaterJand,JwithJtheJmeasuringJbeakerJinJplace,JmixJ PeelJtheJoranges.JSplitJthemJandJremoveJtheJseeds.JPutJtheJfleshJ PLUS: forJ2 minutes/speed settings 5–8,JincreasingJtheJspeedJgradually.J intoJtheJblenderJjug.J honeyJtoJtaste AddJtheJiceJcubesJand,JwithJtheJmeasuringJbeakerJinJplace,JmixJ SpoonJoutJtheJavocadoJfleshJandJaddJtoJtheJotherJingredientsJJ everythingJforJ20 seconds/speed setting 6 untilJtheJconsistencyJJ inJtheJblenderJjug.J isJcreamy. PourJonJ100JmlJcoldJwaterJand,JwithJtheJmeasuringJbeakerJinJplace,J J IfJdesired,JdiluteJwithJmoreJwater,JsweetenJwithJhoneyJand,JwithJJ blendJeverythingJforJ2 minutes/speed setting 9 untilJsmooth.JAddJ theJmeasuringJbeakerJinJplace,JstirJtogetherJforJ10 seconds/ theJiceJcubesJandJmixJeverythingJwithJtheJmeasuringJbeakerJinJplaceJ...
  • Page 93 PINK STARTER SMOOTHIE EGG LIQUEUR 100JgJblueberries First,JwashJtheJberriesJandJmintJthoroughlyJandJdrain.JRemoveJtheJ FirstJensureJthatJallJtheJingredientsJareJatJroomJtemperature. 250JgJsugar 250JgJstrawberries leavesJfromJtheJmintJstalksJandJkeepJaJfewJasideJforJgarnishing.J 6JeggJyolksJ(medium) PutJtheJsugarJintoJtheJblenderJjugJand,JwithJtheJmeasuringJbeakerJ 2JsprigsJofJfreshJmint HullJtheJstrawberriesJandJcutJlargeJberriesJinJhalf. 1JsachetJofJvanillaJsugarJ(8Jg) inJplace,JpulveriseJforJ10 seconds/speed setting 8.JIfJnecessary,J 40JgJoats 125JmlJcreamJ(30%Jfat) ThenJputJallJtheJingredientsJintoJtheJblenderJjugJand,JwithJtheJ repeatJtheJprocedure. 150JmlJcoldJalmondJmilk 250JmlJwhiteJrumJorJKorn measuringJbeakerJinJplace,JblendJforJ45 seconds/speed setting 8.J ThenJaddJallJtheJotherJingredientsJtoJtheJblenderJjugJand,JwithJtheJ IfJnecessary,JuseJtheJspatulaJtoJscrapeJdownJtheJinsideJofJtheJ measuringJbeakerJinJplace,JstirJforJ9 minutes/70 °C/speed setting 3. blenderJjugJandJrepeatJtheJpreviousJstep. UseJaJfunnelJtoJpourJtheJstill-hotJeggJliqueurJintoJaJsterilisedJbottle,J PourJintoJglassesJandJserveJwithJtheJremainingJmintJleaves. andJseal.JStoreJinJaJcoolJplace. TIPS J OpenedJbottlesJshouldJbeJusedJupJwithinJ4Jweeks.J J ThisJeggJliqueurJisJaJrealJclassicJandJtastesJdeliciousJonJitsJownJJ orJwithJdesserts. Per glass approx. 153 kcal/641 kJ Ready in: 5 min Per bottle approx.

  • Page 94: Piña Colada

    COSMOPOLITAN PIÑA COLADA 30JmlJlemonJvodka PourJtheJlemonJvodka,JorangeJliqueur,JlimeJjuiceJconcentrateJJ WashJtheJappleJandJstarJfruitJandJrubJdry.JCutJtheJstarJfruitJintoJ 4JiceJcubes 15JmlJorangeJliqueur andJcranberryJjuiceJintoJtheJblenderJjugJand,JwithJtheJmeasuringJ slicesJandJtheJappleJintoJwedges. 50JmlJlightJrum 15JmlJlimeJjuiceJconcentrate beakerJinJplace,JmixJthoroughlyJforJ30 seconds/speed setting 8.J 90JgJpineappleJchunks,Jtinned PutJtheJiceJcubes,JlightJrum,JpineappleJchunks,JcreamJandJcoconutJ 15JmlJcranberryJjuice 30JmlJcreamJ(30%Jfat) WashJtheJlemon,JrubJdryJandJcutJoffJaJthinJslice.JThenJcutJinJhalf. syrupJintoJtheJblenderJjugJand,JwithJtheJmeasuringJbeakerJinJplace,J 30JmlJcoconutJsyrup blendJtoJaJfineJconsistencyJforJ50 seconds/speed settings 8–10,J PLUS: StrainJtheJcocktailJintoJaJsmallJglassJoverJiceJcubesJandJgarnishJ increasingJtheJspeedJgradually.J 1JuntreatedJlemon PLUS: withJhalfJaJsliceJofJlemon. 2JiceJcubes 1Japple PourJintoJaJhighballJglassJandJserveJwithJaJfruitJskewerJmadeJofJ 1JstarJfruitJ pineapple,JcocktailJcherries,JappleJandJstarJfruit. 2JpineappleJchunks,Jtinned 1JpacketJofJcocktailJcherriesJ (230Jg) Per glass approx. 111 kcal/465 kJ Ready in: 5 min Per glass approx.
  • Page 95 FROZEN YOGHURT WITH CHOCOLATE FROZEN YOGHURT WITH MANGO Put the natural yoghurt in the freezer for 1 hour. Place the yoghurt in the freezer for at least 2 hours. 300 g natural yoghurt (3.5% fat) 400 g Greek yoghurt (10% fat) 175 g white chocolate 2 ripe mangoes (1 kg) Break 175 g white chocolate into rough pieces and, with...
  • Page 96 FRUIT SORBET PEACH AND MINT SLUSHIE Wash and peel the mixed fresh fruit depending on its type, core Wash the mint, pat dry and remove the leaves from the stalks. 300 g mixed fresh fruit 5 sprigs of mint 150 g sugar if necessary and cut into rough chunks.
  • Page 97 VANILLA ICE CREAM WITH POPCORN FOR THE ICE CREAM: Insert the mixer attachment. Put the egg yolks, room-temperature 2 egg yolks (medium) cream, sugar, lemon juice, vanilla sugar and the cinnamon into 250 ml cream at room temperature the blender jug and, with the measuring beaker in place, stir for (30% fat) 10 seconds/speed setting 3.
  • Page 98 TIRAMISU 6 eggs (medium size) Separate the eggs. Put the yolks to one side. Put the egg whites in 120 g sugar + 2 tbsp sugar the cold blender jug, insert the mixer attachment and, the measuring for the coffee beaker not inserted, beat the egg whites for 4 minutes/speed setting 4 500 g Mascarpone (82 % fat) until stiff.
  • Page 99 FROZEN STRAWBERRY PETITS FOURS FOR THE SPONGE: Pre-heat the oven to 180 °C. Line a baking sheet with greaseproof 1 egg (medium) paper. Using aluminium foil, make a baking ‘tin’ measuring approxi- 1 pinch of salt mately 15 × 15 cm. 10 g sugar To make the sponge, separate the egg.
  • Page 100 CHRISTMAS TOFFEES Grease a baking sheet with the cooking oil. 100 g walnut kernels 125 g sugar Put the walnut kernels into the blender jug and, with the measuring 2 tbsp honey beaker in place, chop for 6 seconds/speed setting 8, then decant. 1 tbsp milk at room temperature (fresh whole milk, 3.5% fat) Put the sugar, honey and the milk at room temperature into the blender...
  • Page 101 APPLE PANCAKES WITH VANILLA SWEET EGG YOLK DESSERT To make the vanilla cream, put the cold cream and the vanilla sugar To make the caramel topping, put 3 tablespoons of sugar with 1 table- FOR THE VANILLA CREAM SAUCE: 280 g sugar into the blender jug.
  • Page 102 CANDIED ALMONDS DOUGHNUTS With the measuring beaker in place, cook the almonds, sugar, Put 250 ml of lukewarm water, chopped butter and salt into the 200 g whole almonds 60 g butter 85 g brown sugar vanilla sugar, cinnamon, butter and 4 tablespoons of water blender jug and, with the measuring beaker in place, heat up for 1 pinch of salt 1 sachet of vanilla sugar (8 g)
  • Page 103 CASHEW BALLS IN A COAT OF COCONUT ESPRESSO PRALINES Put the grated coconut and the cashew nuts into the blender jug Place the dark couverture in pieces in the blender jug and, 50 g grated coconut 300 g dark couverture (70% cocoa) 150 g cashew nuts and, with the measuring beaker in place, chop finely with the...
  • Page 104 CHOCOLATE CUSTARD WITH VANILLA SAUCE PANNA COTTA WITH BLUEBERRY JELLY Break the chocolate into pieces and put them with the sugar and Soak 5 leaves of gelatine according to packet instructions. FOR THE CHOCOLATE CUSTARD: FOR THE PANNA COTTA: 100 g dark chocolate vanilla sugar into the blender jug and, with the measuring beaker 5 leaves of white gelatine To make the panna cotta, cut open the vanilla pod lengthways and...
  • Page 105 ZABAGLIONE VANILLA CUSTARD Halve the vanilla pod lengthways, scrape out the pulp, then put 1 vanilla pod 8 very fresh egg yolks (medium) Put all the ingredients into the blender jug. Insert the mixing pod and pulp and all the remaining ingredients into the blender 500 ml milk at room temperature 160 g sugar attachment and, with the measuring beaker in place, stir for...
  • Page 106 STRAWBERRY TRIFLE 150 g dark couverture Break the dark couverture into pieces and, with the measuring beaker (70% cocoa) in place, chop finely in the blender jug for 15 seconds/speed setting 8. 300 ml cream at room Repeat the process if necessary. temperature (30% fat) 500 g strawberries Add the cream at room temperature and, with the measuring beaker in...
  • Page 107 APPLE STRUDEL WITH RAISINS FOR THE PASTRY: To make the pastry, sieve the flour into the blender jug. Add 1 pinch 125 g plain flour (type 405) of salt, the egg, 25 ml lukewarm water and the olive oil. With the 1 pinch of salt measuring beaker in place, knead everything with the knead button.
  • Page 108 APPLE PIE FOR THE PASTRY: To make the pastry, put the butter in chunks, sugar, 1 pinch of salt, the 160 g refrigerated butter egg and flour into the blender jug and, with the measuring beaker in place, 80 g sugar knead into a smooth dough with the knead button. If the mixture is too 1 pinch of salt dry, add 1 tablespoon of cold water and, with the measuring beaker in 1 refrigerated egg (medium)

  • Page 109: Apple Cake

    APPLE CAKE LIME PIE Pre-heat the oven to 180 °C. Grease the springform tin and Rinse the lime in hot water, rub dry and finely zest the peel. Put 3 apples (450 g) 1 untreated lime (60 g) 4 eggs (medium) sprinkle with a few breadcrumbs. to one side.
  • Page 110 LEMON AND POPPY-SEED CAKE EGG LIQUEUR MUFFINS Pre-heat the oven to 180 °C, grease a loaf tin with butter and dust Pre-heat the oven to 175 °C. Grease the muffin tin, sprinkle with FOR THE CAKE MIXTURE: FOR THE BATTER: breadcrumbs or line with paper cases. Insert the mixer attachment. 3 large lemons (320 g) with the breadcrumbs.
  • Page 111 PUMPKIN CAKE IN A JAR Wash and peel the pumpkin, remove the seeds and fibres and cut FOR THE DOUGH: into 3-cm dice. Pour 1 litre of room-temperature water into the blender 1 piece of butternut pumpkin (300 g) jug. Put the diced pumpkin in the shallow steamer basket and attach 75 g hazelnuts the steamer attachment with the closed shallow steamer basket to the 1 apple (180 g)
  • Page 112 HALLOWEEN CUPCAKES Pre-heat the oven to 170 °C. Grease the hollows in the muffin tin and FOR THE BATTER: sprinkle with flour or line with paper cases. 120 g butter at room temperature 150 g sugar Cut the room-temperature butter into chunks and put into the blender 1 sachet of vanilla sugar (8 g) jug together with the sugar and vanilla sugar.
  • Page 113 CHRISTMAS TRAY BAKE Pre-heat the oven to 180 °C. Line a baking sheet with greaseproof paper. 200 g almonds 150 g sugar Put the almonds into the blender jug and, with the measuring beaker in 250 g softened butter place, chop for 10 seconds/speed setting 8. 1 sachet of vanilla sugar (8 g) 4 eggs (medium) Put the sugar into the blender jug and, with the measuring beaker in...
  • Page 114 SANTA CUPCAKES Pre-heat the oven to 170 °C. Grease the hollows in the muffin tin FOR THE SPONGE: and sprinkle with cocoa powder or line with paper cases. 150 g milk or dark chocolate 125 g butter Put the chocolate in pieces into the blender jug and, with the measuring 4 eggs (medium) beaker in place, chop for 15 seconds/speed setting 8.
  • Page 115 SWEET PLUM ROLLS To make the yeast dough, put the milk at room temperature and sugar FOR THE ROLLS: into the blender jug. Crumble in the yeast and, with the measuring 250 ml milk at room temperature (fresh whole milk, 3.5% fat) beaker in place, heat up for 3 minutes/37 °C/speed setting 1. Add the 150 g sugar flour, softened butter in chunks, 1 pinch of salt and egg yolks and, with 1 cube of fresh yeast (42 g)
  • Page 116 RAISIN-STUDDED STAR BISCUITS HAZELNUT AND CHERRY BISCUITS Pour the lukewarm milk and 1 tablespoon of sugar into the blender Put the hazelnuts into the blender jug and, with the measuring 250 ml lukewarm milk FOR THE PASTRY: (fresh whole milk, 3.5% fat) beaker in place, chop finely for 10 seconds/speed setting 10. jug.
  • Page 117 STRAWBERRY AND RHUBARB CHEESECAKE LITTLE CHOCOLATE CAKES Grease the springform tin lightly with butter. Break the sponge fingers Grease 8 ramekins with butter and put in the freezer for 30 minutes. FOR THE BASE: 200 g dark chocolate 250 g sponge fingers into pieces and, with the measuring beaker in place, chop in portions 200 g butter Pre-heat the oven to 210 °C.
  • Page 118 MINI BLACKBERRY CHEESECAKES Place the cake rings on a tray lined with greaseproof paper. FOR THE MINI CHEESECAKES: 70 g shortbread biscuits Break the biscuits into rough pieces, put into the blender jug and, with 35 g very soft butter the measuring beaker in place, chop for 8 seconds/speed setting 6. 350 g blackberries Repeat the process if necessary.
  • Page 119 BUTTER BISCUITS SHORTBREAD BISCUITS Put the sugar into the blender jug and, with the measuring beaker Sieve the flour into the blender jug, then add the egg yolk, caster 100 g sugar 250 g plain flour (type 405) 1 vanilla pod in place, pulverise for 10 seconds/speed setting 8. If necessary, sugar, 1 pinch of salt, the softened butter in chunks and the vanilla 1 egg yolk (medium) 300 g plain flour (type 405)
  • Page 120 PLAITED YEAST LOAF WITH RAISINS FOR THE DOUGH: Put the raisins in a bowl, pour boiling water over them, steep for 5 min- 50 g raisins utes and then drain. 250 ml milk at room temperature Put the milk at room temperature, sugar and butter in chunks into the (fresh whole milk, 3.5% fat) blender jug.
  • Page 121 APPLE AND CINNAMON PULL-APART BREAD Put the milk at room temperature and the sugar into the blender jug. FOR THE DOUGH: Crumble in the yeast and, with the measuring beaker in place, heat up 125 ml milk at room temperature (UHT semi-skimmed milk, 1.5% fat) for 3 minutes/37 °C/speed setting 1. 50 g sugar Add the flour, room-temperature butter in pieces and 1 pinch of salt ½...
  • Page 122 BURGER BUNS 270 ml milk at room temperature Put the milk at room temperature and the sugar into the blender jug. (UHT semi-skimmed milk, 1.5% fat) Crumble in the yeast and, with the measuring beaker in place, heat up 1 tsp sugar for 3 minutes/37 °C/speed setting 1.
  • Page 123 CHEDDAR SCONES 100 g cheddar (50% fat) Pre-heat the oven to 180 °C, and line two baking sheets with grease- 3 sprigs of rosemary proof paper. 400 g plain flour (type 405) Remove the rind from the cheddar and cut into dice measuring 1.5 cm. 1 sachet of baking powder (15 g) Wash the rosemary, pat dry and remove the needles.
  • Page 124 MEDITERRANEAN LOAF FOCACCIA WITH OLIVES Pre-heat the oven to 180 °C. Put the flour, ½ teaspoon of salt, the dried yeast, 175 ml warm water 50 g cheese (e.g. Parmesan, 32% fat) 300 g plain flour (type 405) 250 g plain flour (type 405) and 2 tablespoons of olive oil into the blender jug and, with the ¾...

  • Page 125: Sourdough Bread

    SOURDOUGH BREAD WHITE BREAD Pour 100 ml lukewarm water into the blender jug. Crumble the Pour 320 ml lukewarm water into the blender jug. Crumble the 5 g fresh yeast ½ cube fresh yeast (21 g) 100 g sourdough starter yeast in and, with the measuring beaker in place, heat up for yeast in and, with the measuring beaker in place, mix in for 500 g plain flour (type 405) (ready-made)
  • Page 126 POTATO SPELT BREAD PROTEIN BREAD Put the dried yeast, sugar and 250 ml lukewarm water into the Pre-heat the oven to 180 °C. Grease a loaf tin. 1 sachet of dried yeast (7 g) 500 g quark (10% fat) blender jug and, with the measuring beaker in place, dissolve for 1 tsp sugar 6 eggs (medium) Put the quark and eggs into the blender jug and, with the measuring...
  • Page 127 SPELT BREAD Put the flour, 1 teaspoon of salt, the dried yeast, honey, oil and 300 ml 400 g spelt flour (type 630) lukewarm water in the blender jug and, with the measuring beaker in 1 tsp salt place, knead with the knead button. Add 50 g of the seeds and stir 1 sachet of dried yeast (7 g) together with the reverse button/10 seconds/speed setting 3.
  • Page 128 BAGUETTE 10 g fresh yeast or ½ sachet Brush a large bowl with oil. of dried yeast (4 g) Put 330 ml lukewarm water in the blender jug. Crumble the yeast into it 500 g plain flour (type 405) and, with the measuring beaker in place, heat up for 2 minutes/37 °C/ ½...
  • Page 129 LIST OF RECIPES Butter biscuits Lemon and poppy-seed Plaited yeast loaf with raisins 236 Sponge mixture cake Egg liqueur Aioli Plum and pear purée Spring vegetable soup Butter waffles Lime pie Egg liqueur muffins Almond and chia dessert Potato fritters Steamed asparagus Little chocolate cakes with potatoes Espresso pralines...
  • Page 130 Published exclusively for PUBLISHER HOYER Handel GmbH Tasköprüstraße 3 22761 Hamburg Germany All rights reserved. Reprinting, even extracts, as well as circulation on film, radio and television, by photomechanical reproduction, recording and data processing systems of any kind only with the written approval of the publisher. PICTURE CREDITS Illustrations: Fotolia.com: ©...
  • Page 131 COOKBOOK MAKE THE MOST OF YOUR KITCHEN ASSISTANT Whip up healthy dishes in a trice The Monsieur Cuisine édition plus meets all the demands of modern family cooking and really pulls its weight in the kitchen. Whether you need to chop, stir, purée, blend, beat, boil, sauté...