Home

to the recipe book (pdf.)

1. M ii TNT IN Na NO A PN 1 i 1 Mahia RUN i NUR AUN Np n rey FIEIRA da IET ALI Fit Pua enyy n TIL f i k p Ae M S n SEEMS E eee ever LIB it 1 MAT dl M ARCU UR UU z i La ade 1l ri MLIT ET MAN i i MUN T a ARAM mm yoy Wht e ca 3c r3 Preparation Acc ui sc ey wy 1 Place in cashews Select 10 secs 2 3 Add rest of the ingredients 4 Select 5 mins 5 Every 30 secs select PAUSE and scrape down the bowl then continue This helps the mixture to get really creamy and smooth If at the end of process time it is still too stiff add about 5ml more of macadamia oil and cHoP for another minute Store in a sterilised jar in the fridge Ingredients 150g sesame seeds 100g hazelnuts almonds or a mix of both 30g cumin seeds 50g coriander seeds 1 2 tsp salt 1 2 tsp black peppercorns 1 tsp dried mint or thyme Preparation Acc ri Th i du 1 Place in seeds and nuts LB 8mins 1 100 C 2 Remove lid and allow to cool 3 Once cool add salt peppercorns amp herbs 4 PULSE a couple of times 5 Store in an airtight container in the refrigerator 42 TRIG MULTI FUNCTIONAL PRO KITCHEN FOOD PROCESSOR Lemon Curd Ingredients 100g butter Fine zest of 1 lemon Juice of 2 lemons 2 eggs 1 egg yolk 150g castor sugar c um c Preparation Acc A EJ ay amp 1 Place in all ingredients 2 Select the following settings 7secs
2. Set parmesan aside Place in oil butter amp leeks SP E E n P so Select SAUTE 2 3 mins Add rest of ingredients except the parmesan m Select STIR 35mins 1 After 7 mins of cooking reduce the temperature Press the temperature button and turn down dial 90 C Serve into bowls and sprinkle with parmesan Soups fide Dishes i Creamy Mashed Potatoes Ingredients 500m water 750g potatoes peeled and cut into 2cm diced pieces Good pinch of salt 100ml milk or cream Preparation 1 Place in the water 2 Place potatoes into the cooking basket and lower into the Blending bowl Attach lid and measuring cup 3 Select STEAM 4 Remove basket with spatula amp drain potatoes 5 Empty Blending bowl amp attach Mixing Tool 6 Place potatoes and rest of 20 30 4 ingredients into the Blending secs bowl Side Dishes 74 THIERNYO Polenta Serves 4 6 Ingredients 85g parmesan cheese 1500g chicken stock 20g olive oil Pinch of salt 5Og butter 350g polenta 75 Side Dishes xi F Fc d Gc bbs UJ Preparation Acc 1 Place in parmesan 10 secs 9 2 Setaside 3 Place in all ingredients except parmesan and butter 4 Select STIR 90 C 5 5 Inthe last 3 mins of cooking add in butter and parmesan 6 Serve immediately Leftover Polenta Polenta will solidify into the shape of the container
3. Shortcrust Pastry Ingredients 200g plain flour 100g butter cubed Pinch of salt 50 60g iced water c E L ic Preparation Acc A x 1 Place in flour butter and salt SS Select CHOP J 10 secs 2 3 Add 50g of water 4 Select CHOP 8 secs 5 Add a little more water if necessary to bind 6 Turn mixture onto floured surface and knead lightly 7 Keep wrapped in cling wrap in fridge in flat disc before use Breads amp Dough 124 TRIG MULTI FUNCTIONAL PRO KITCHEN FOOD PROCESSOR Choux Pastry Makes approx 10 12 eclairs or 25 30 profiteroles Ingredients 80g butter 150g water 1 2 tsp sugar Small pinch of salt 120g plain flour 3 eggs 125 Breads amp Dough mm Hj ia Wk Preparation Acc Naw GE e X 1 Place butter sugar salt amp water B 3mins 1 80 C 2 Add flour straight away as soon 1min amp 3 as Step 1 has finished 30 secs 3 Place bowl in fridge for at least 10 mins to make sure the mixture is chilled right down well before adding the eggs 4 Then put back back on base 30secs 5 As mixture is mixing add eggs one by one through the measuring cup lid opening 5 Your mixture is now ready to make eclairs amp profiteroles Tip If mixture is too runny chill in the fridge Ingredients 280g water 40g olive oil Salt 30g yeast 500g Strong bakers flour Preparation Acc ri ic 1 Place in
4. Place in Dates Select CHOP 20 secs Add the rest of the ingredients Select CHOP 20 secs EN LUE SEE wA Pour into well greased loaf tin and place in oven for 45 50 minutes Let it cool for 10 minutes then turn out onto wire rack to cool completely Delicious buttered Tea Loof Makes a standard size loaf Ingredients 500g mixed dried fruit 200g soft brown sugar 200g cold strong black tea 400g self raising flour 1 egg beaten c c ac Lr Preparation Acc ri A i d 1 Preheat oven to 150 C Grease line loaf tin 2 Place in mixed dried fruit Ww sugar and tea 6secs 5 3 Add flour and beaten egg 1 min 3 4 Pat mixture it will be thick into a loaf tin 5 Place in the oven and cook on 150 C for 45 minutes 6 Cool in tin for 15 minutes then turn out onto cake rack to cool Slice add butter and enjoy Breads amp Dough 122 THIERNYO Sweet Shortcrust Pastry Ingredients 225g plain flour 30g cornflour 1 1 2 tbsp baking powder 125g caster sugar 140g butter softened 1 egg lightly beaten 123 Breads amp Dough a LES uo Preparation Acc H wt J N x 1 Place in flour cornflour baking powder and caster sugar 5 secs 2 2 Add butter 5secs 3 3 Remove Measuring Cup and 20 secs 2 pour egg mixture through the max hole in lid with the Thermopro going on speed 2 until mix forms ball This makes enough for a dessert pie case
5. Ingredients a 400g rice 500g water Basics 22 TRIG MULTI FUNCTIONAL PRO KITCHEN FOOD PROCESSOR Ingredients 1 cup of rice rinsed Water 23 Preparation Acc i ri j 1 Place rice in cooking basket then place into the Blending Bowl 2 Fill bowl up with water until it just covers the rice Secure lid and Measuring Cup 3 Select 4 Remove from bowl using the Spatula and let rest for a few minutes before serving Pasta Dough Serves 4 6 Ingredients 4 eggs 60g olive oil Good pinch of salt 375g plain flour Grated Cheese Ingredients Cheese of your choice cut into small portions Note This procedure can be used for many items for example garlic or ginger E E ra c t3 c mE cC P Preparation Acc H i x 1 Place in all the ingredients W 2 Select KNEAD 3 Once finished remove from bowl amp place the dough wrapped in plastic wrap in the fridge for approx 30 mins before proceeding with your recipe A nina E Preparation Acc 1 Place in the cheese and PULSE 2 or 3 times for a couple of seconds until the desired consistency is achieved Note Hard cheeses will need longer processing times Basics 24 TRERNNQ piis EE nat D RO m Red Curry Paste Ingredients 1 tbsp coriander seeds 2 tsp cumin seeds 1 tsp black pepper 2 tbsp veg oil 3 cloves garlic 2 small brown onions halved 5 10 small and large red chillies for extra heat lea
6. Ingredients 500m water 200g cauliflower chopped 200g broccoli chopped 40g butter AOg plain flour 500g milk Preparation 1 Pour in water 2 Place cauliflower and broccoli into Steamer and place on lid 7 3 Select STEAM After 10 minutes pause cooking and check if vegetables are soft If they are continue to step 4 If not continue with the steam program until they are 4 Put vegetables aside and empty water from bowl Attach Mixing Tool ry 5 Place in butter 1 min 2 80 C 6 Add flour After 30 seconds press pause Use the spatula to scrape ra 1 min 2 80 C 3 the flour from the bottom of the bowl then continue 7 Add milk slowly through measuring cup hole in lid 4 min 1 80 C 5 8 Add salt and pepper if you wish 9 Pour sauce over cauliflower and broccoli If you wish you can also sprinkle with cheese Side Dishes 78 TRHERMNO PRO Coleslaw Serves 6 8 Ingredients 1 carrot roughly chopped 1 2 brown onion peeled amp quartered 1 4 cabbage chopped 4 tbsp mayonnaise Season Tip Cabbage is best chopped into quarters with the hard spine removed Ll pi Lt cC i Preparation Acc A x 1 Place in carrot and onion 2 Select CHOP 5 secs 3 Scrape down sides and repeat 4 Step 2 Add cabbage to bowl Select CHOP 3 5 secs Add mayonnaise amp seasoning a s Select the following settings 15secs 4 79
7. Recipe Book Something for every occasion www proappliances com au THERMO Something for every occasion www proappliances com au THERMO KITCHEN APPLIANCE RO CUSTOMER HOTLINE 1300 764 325 Aquaport Corporation Pty Ltd 70 Hardys Road Torrensville SA 5031 Phone 08 8354 0711 Facsimile 08 8354 0722 Email aquaport amp 4aquaport com au www proappliances com au Fj thermopro W proappliancesau Content Getting to know your ThermoPro 3 Accessories and Icons 4 Auto Programs 5 m Smoothie Quick Soup Thick Soup Chop Saut Stir Knead Steam Stew Warm Reheat Boil Yogurt Rice Porridge DIY 9 Grinding and Milling 10 Useful Tips 11 Cleaning advice 13 Recipes The Basics Base recipes to get you started with your Thermopro 14 Dips Spreads amp Sauces 27 Beverages 51 Soups 60 Side Dishes 73 Main Dishes 82 Breads amp Dough 113 Desserts amp Baking 127 Kids Meals 158 Recipe Index 165 Ce LJ rotera DRO Getting to know your ThermoPro Operating Buttons Stop Cancel CN Start Pause Scroll Timer Speed Temperature Heat Power Pulse Auto Programs DIY Program E o B ES E o EH Digital Display Oo0000 8 Time Display Hours minutes seconds Blade Speed 01 10 Temperature 037 120 C Heat Power 01 10 Auto Programs Lid or Bowl not closed secured Lid and Bowl correctly installe
8. This is a basic risotto amp you can add other ingredients to make your favourite risotto For example Chicken and mushroom Add 300g chopped chicken thighs small pieces amp 100g sliced mushrooms at Step 7 103 Main Dishes c c c Preparation Acc ri cz j da j X 1 Place stock into a saucepan and bring to the boil on the cooktop 2 Whilst this is cooking place in onion garlic and celery 10 secs 5 3 Empty bowl and transfer to Mixing Bowl W 4 Add olive oil amp butter measuring cup off 15 mins 1 100 C 5 5 Add rice 3mins 1 100 C 5 6 Add wine 2mins 1 100 C 5 7 Add hot stock measuring cup on 15 20 1 100 C 5 mins 8 Add the parmesan cheese amp butter amp stir through with spatula Important Replace lid amp let sit for 2 4 mins before serving Prawn and Pea Risotto Serves 6 Ingredients 60g parmesan cheese cut into chunks 2 cloves garlic peeled 30 grams butter 1tbsp olive oil 300g Arborio rice 900g stock either chicken or vegetable 200 400 of green prawn meat 100g frozen peas Salt and pepper to taste Parsley to taste Lemon Juice to taste Preparation A 1 Place in parmesan and select CHOP 2 Setaside 3 Add in garlic 4 Select cnoP 8 secs 5 Transfer contents from the bowl to the Mixing Bowl WI 6 Add butter oil rice and stock 7 Select SAUTE 13 15 May require another 5 minutes of
9. 125g white rum 100g lemon juice 2 tbls castor sugar 250g ice add more depending on how thick you want the drink Preparation Acc 1 Place in all ingredients 2 Select 3 Pour into glasses and serve Bloody Mary Ab ba Ingredients Preparation Acc FOOSE tomat JUICE 1 Place in all ingredients 30 secs 2 80g vodka 5 drops of Tabasco sauce 5 drops of Worchester sauce 20g of Lemon Juice Ground black pepper Salt 2 Remove Mixing Tool amp strain 3 Serve in glass with a stick of celery Beverages 56 TRHERMNO PRO Gin Fizz Ingredients 80g of Gin 40g Lemon Juice 80g of Sugar 8 Ice Cubes Soda water Preparation 1 Place in sugar and PULSE for 3 5 seconds 0 D E i Ko 2 Add Gin lemon amp ice cubes 3 Pour into glasses and top up with soda water Champagne and Strawberries Serves 4 Ingredients 1 punnet fresh strawberries 2 tbsp liquor e g Cointreau 2 tbsp white sugar Champagne 57 Beverages Preparation 1 Marinate strawberries in sugar amp liquor for 1 hour Acc Ko 2 Select SMOOTHIE 3 Pour into champagne glass amp pour champagne on top Makes 1 Litre Ingredients 1000g water 50g sugar 100g lemons cut into quarters 4 teabags of your choice Ice cubes to serve Preparation Acc 1 Pourin water sugar amp lemons 10 mins 3 120 C 8 2 Add in the teabags amp allow to ste
10. 148 129 Peanut Butter Cookies Puff Pastry Pin Wheels Rock Cakes Savoury Muffins Scones Shortbread Steamed Puddings Sweet Muffins Vanilla Custard Vanilla Icecream Kids Meals Beef Meatballs Choc Banana Icecream Date Balls Mashed Vegetable Risoni Mushroom amp Bacon Penne San Choy Bow 144 156 147 143 15f 149 140 142 137 141 158 159 164 160 161 162 163 Index THERMO KITCHEN APPLIANCE M CUSTOMER HOTLINE 1300 764 325 Aquaport Corporation Pty Ltd 70 Hardys Road Torrensville SA 5031 Phone 08 8354 0711 Facsimile 08 8354 0722 Email aquaport amp aquaport com au www proappliances com au Fj thermopro W proappliancesau
11. Place in butter and icing sugar 3 Select cuaP 10 secs 4 Scrape down bowl and attach Mixing Tool yg 2mins 4 5 Remove Mixing Tool and scrape down bowl 4 6 Add custard powder and flour 20secs 4 1 Rolla teaspoon of the mixture into balls then place onto baking tray Press each one gently with a fork leaving space for spreading 8 Bake for approx 12 14 mins until very lightly golden 9 Remove to a cooling rack 10 When the biscuits are completely cold make the icing Ice one half amp join with another biscuit Set aside until the icing has set then store in a airtight container 11 To make icing add in all the icing ingredients 10secs 4 Fluffu Pancakes Makes 8 Pancakes Ingredients 3 egg whites Small pinch of salt 3 egg yolks 1 cup plain flour T ac 1tbsp baking powder Preparation Acc i Eu 4 250g milk 1 Place in egg whites and salt IBI 3 mins Small amount of butter for frying ke 37 C 2 Remove Mixing Tool and transfer egg whites to a large bowl and set aside 3 Place in rest of the ingredients except butter amp egg whites 4 Select cHoP 30 secs 5 Pour batter onto the egg whites and fold with a spatula until no egg 4 white streaks remain 6 Heat the butter in a medium high heat frying pan Pour a ladle of the batter cook until golden on both sides and repeat until all the mixture is used 1 Serve with your favourite toppings such as raspb
12. Press Pause to stop and start the ThermoPro as you follow the steps The strained buttermilk from the first straining can be used in cooking 17 Basics of your choice Preparation Acc Oo i M 1 Place in cream 6mins 4 Blend until the cream separates the ThermoPro will move and thump a bit this is normal Pause the machine immediately Strain the buttermilk into a bowl and remove the butterfly Press the butter against the sides of the bowl with the spatula to squeeze out as much liquid as possible Add 500g of ice cold water Press Pause to start and stop 5secs 4 Strain the liquid again squeezing as much liquid out of the butter as before If the water is clear you are left with pure butter If still cloudy repeat steps 4 amp 5 again You can now store you butter in the fridge for about 2 weeks If you prefer a soft spreadable butter add 60 80g of light flavoured oil 30secs 4 Press STOP button to clear any remaining time Ingredients 500g rump or blade steak Preparation 1 Cut meat into large pieces and place into bowl 2 Select 20 secs Chop for another 30 secs if requiring the mince to be finer 18 TRHERMNO comm PRO Vegetoble Stock or Broth Makes approx 1 litre Ingredients 2 onions peeled amp quartered 2 carrots quartered 2 celery sticks quartered 2 handfuls button mushrooms Punnet cherry tomatoes halved 2 cloves garlic peeled amp h
13. Ree 57 Default setting Heats up and maintains around 90 95 C Timer 30 minutes Timer adjustable from 1 60 minutes If left idle for 10 minutes after program completion machine will automatically enter WARM mode men 57 Default setting Heat Power 10 Speed O Stops automatically when it reaches boil If left idle for 10 minutes after program completion machine will automatically enter WARM mode Coemi 57 Default setting Temperature 37 39 C Heat power 1 Timer 6 hours Timer adjustable from 3 12 hours If left idle for 10 minutes after program completion machine will turn off automatically Gis 57 Default setting Step 1 Temperature 105 C temperature and heat power adjusts automatically depending on volume Step 2 Maintains temperature around 105 C until finish If left idle for 10 minutes after program completion machine will automatically enter WARM mode oRDGB 57 Default setting Step 1 Timer 1h Speed 1 Temperature and heat power auto adjusts Heats until boils Step 2 Temperature is maintained around 90 95 C until finish Timer adjustable from 30 90 minutes If left idle for 10 minutes after program completion machine will automatically enter WARM mode Auto Programs 8 DIV 5 N DIY m There are three DIY programs This enables you to record your favourite recipes The DIY program enables you to preset up to 20 steps m
14. allow dough to drop onto the work surface amp remove blade from dough 5 Pat dough into a thick round shape amp cut into 12 rounds using a cutter 6 Put onto a baking paper lined tray amp bake for approx 10 mins until just golden brown 7 Remove from oven and place on a cooling rack covered with a tea towel 157 Desserts amp Baking F f l E Kids Meal THIERNYO Beef Meatball Makes 50 balls Ingredients 1 garlic clove peeled 3 4 to 1 cup of vegetables e g zucchini carrot mushroom capsicum mashed pumpkin mashed sweet potato 500g beef mince 1 egg 2 tbsp tomato sauce 1 2 tsp Worcestershire sauce 40g bread crumbs you may require more if you are using lots of mashed vegetables 1 tbsp cooking oil 400g tomato soup 159 Kids Meals Preparation 1 Place in garlic 2 Select cwoe 10 secs 3 Place in vegetables except for mashed ones 4 Select CHOP 10 secs 5 Scrape down bowl if necessary n 6 Place in mashed vegetables if using mince egg tomato sauce and 30 secs Worcestershire sauce 7 Add in half the bread crumbs 15 secs 8 Add more bread crumbs until the mixture is moist but not wet 15 secs 9 Roll into 1 2 tablespoon sized balls and refrigerate to firm up 10 Heat oil in a fry pan Place in the balls and brown on all sides 11 Pour in the tomato soup and put on the lid Simmer for 10 minutes or until mea
15. coriander 2 carrots each cut into thirds 1 onion peeled amp quartered 2 cloves garlic peeled 20g extra virgin olive oil 20g butter 1tbsp Moroccan Spice Mix Recipe on page 44 120g cauliflower 750g vegetable stock 200g red lentils 400g can diced tomatoes 1tbsp tomato paste 2 cups chopped fresh spinach 1tbsp lemon juice 71 Soups Preparation Place in parsley amp coriander EE Select CHOP 6 secs Set aside Place in carrots amp cauliflower and select CHOP 6 secs Place in onion amp garlic and select cHOP 5 secs Add oil butter and Moroccan Spice Mix 3 mins 2 90 C 5 1 2 3 4 5 Set aside 6 7 8 Add rest of ingredients except for spinach and chopped herbs 9 Select STEW 10 Add the spinach leaves and chopped herbs at the last 3 mins of cooking Stir through the measuring cup hole with spatula then replace lid 11 Serve with fresh crusty bread Lentil Soup Serves 6 Ingredients 50g parmesan 20g olive oil 20g butter 4 leeks washed throughly amp trimmed cut in half lengthways and thinly sliced 400g of tinned chopped tomatoes 1200g water or veg stock 2 sweet potatoes peeled and cut into small dice 1 bunch kale thick stems removed and leaves cut into strips 100g brown lentils Sprigs of fresh thyme stems removed Salt and pepper to taste Preparation Acc Place in the parmesan PULSE for 5 7 secs
16. es Ke gt O Preparation 1 Pour in the water 2 Place broccolini into the Steamer qu celi 3 Place Steamer on top of bowl amp place on the steamer lid 4 Select STEAM 5 Serve with a drizzle of oil and season to taste THIERNYO Winter Warmer Beef Casserole Serves 4 6 Ingredients 1 onion peeled amp quartered 2 sticks celery Each stick quartered 300g of small diced turnip and swede in total 60g oil 500g beef rump diced 400g tinned tomatoes 2tbsp tomato paste Mixed dried herbs and spices Salt and Pepper to taste 83 Main Dishes Preparation Acc ri F ac B az W ux 1 Place in onions and celery Select CHOP 10 secs 2 Scrape down bowl and add P4 swede turnip and oil 3 Select SAUTE 5 mins 4 Transfer mixture to Mixing Bowl m 5 Add beef tomatoes tomato paste mixed herbs salt and pepper Stir with Spatula 4 6 Select 15 mins 1 100 C 7 Select 1hou 1 95 C If you want a thicker sauce take the measuring cup off for the last 30 minutes and place cooking basket upside down on top of bowl lid Caution Cooking Basket will become hot Serve with creamy mashed potatoes Serves 4 Ingredients 2 garlic cloves peeled 1 2 onion peeled amp quartered 2 large fresh chillies deseeded 500g mince beef 400g tin chopped tomatoes 200g water 400g tin cannellini beans rinsed amp drained 400g tin red kidney b
17. i 1 Place in cashews and select coe then set aside 5 secs 2 Without cleaning the bowl make dressing for salad Add lime juice sugar 30g olive oil and salt then set aside 20secs 3 3 Again without cleaning the bowl add fish sauce lime rind lemongrass ginger garlic chilli and remaining 30g olive oil 10 secs 5 4 Scrape down bowl then process A 10 secs 5 5 Rub mixture over the chicken and place in top Steamer 6 Place 500g water in Blending Bowl and place Steamer on top 7 Select STEAM 8 Mix salad ingredients together with the dressing and divide between 4 plates 9 Once chicken is cooked thinly slice and divide between the salad plates and serve with sprinkled cashews Omelette Serves 2 4 Ingredients 6 eggs 60g milk Salt amp Pepper to taste 500m water Ham diced Tomatoes diced Grated cheese Mixed herbs Note The filling are just suggestions and you can use whatever you like just keep the dice small about 1cm and evenly spread on the tray for best results Preparation Place in eggs milk salt amp pepper 1 2 Select CHOP 10 secs 3 Empty mixture into a bowl and set aside 4 Rinse the blending bowl out and add the water 5 Take a piece of baking paper that will fit into the steamer top amp will hang slightly over the edge of the tray wet it wring it crumple it up then flatten in the tray This will act like a bowl for the mixture 6 Sprinkl
18. pepper amp throughly mix through with two wooden spoons so all the pasta is coated This will cook the egg mixture 10 Serve Moroccan Style Vegetable Tagine Ingredients 1 2 cup dried figs 1 onion peeled and quartered 2 garlic cloves peeled 1 tbsp Moroccan spice Salt and pepper to taste 20g olive oil 20g butter 500g vegetable stock 2 x 400g canned chick peas drained 400g tin chopped tomatoes 2 zucchini diced 200g pumpkin small diced Coriander for garnish Preparation 1 Place in figs 2 Select CHOP 10 secs 3 Setaside 4 Add onion garlic spice salt and pepper 5 Select cHor 8 secs 6 Add oil and butter 3mins 1 80 C 5 7 Add rest of ingredients except coriander 1 min 1 8 Select the following settings 15 mins 90 C 9 Garnish with coriander and serve with couscous Main Dishes 106 THIERNYO Lentil Curry Makes 4 6 Ingredients 1 2 large onion peeled and halved Add 30g butter 4g ground cumin 290g brown lentils 90g yellow split peas soaked in cold water for 2 hours then rinsed amp drained 1000g vegetable stock 1 large potato peeled and diced 5 whole garlic cloves peeled 2g ground coriander 1g ground turmeric 75g coconut milk Salt to taste Handful of chopped fresh coriander leaves 107 Main Dishes Preparation 1 Place in onion 2 Select CHOP 5 secs 3 Add butter and cumin 4 Select th
19. 4 Put beans in Cooking Basket place in bowl amp attach lid amp Measuring cup onto bowl 5 Select STEAM 6 Remove Cooking Basket empty water and rinse jug in cold water to cool run beans under the tap to cool 7 Remove broad bean skins 8 Place in broad beans oil garlic amp lemon juice 9 PULSE for a few seconds until smooth 10 Taste and season with salt and pepper 11 Put in a bowl and stir in parmesan Set aside to cool and then serve with bread Dips Spreads amp Sauces 28 THIERNYO MULTI runctionat 2 KITCHEN FOOD PRO Cream Cheese Dip Ingredients 250g cream cheese at room temperature 250g sour cream Use the above as your base then choose from the options below 1 250g smoked salmon handful of fresh dill and some drained Capers 2 185g tin of tuna in water drained and 190g tin of sweet i corn drained 5 5 c j 2 3 170g tin of drained crabmeat amp Pre i ry d paration Acc 190g tin of sweet corn drained Sa SS ies 4 2 handfuls of fresh spinach 1 Place in all ingredients leaves 60g grated parmesan 2 Select CHOP me cheese and 1 tsp garlic powder 5 Sundried tomatoes black pitted 3 Scrape down the sides and olives amp 1 2 red onion peeled amp repeat until a desired 4 quartered consistency is reached 4 Add salt amp pepper to taste 29 Dips Spreads amp Sauces Chunky Carrot and Cumin Dip Ingredients 500g water 500g carrots
20. 8 Add stock wine sage and bayleaf 30 mins 1 80 C 5 9 Whilst the soup is cooking preheat the oven to 160 C 10 Drizzle each side of the bread with a little olive oil and place on a baking sheet 11 Cook for about 10 minutes each side in the oven 12 When soup has finished cooking pour into a casserole dish Remove bay leaf add handful of grated cheese and stir through 13 Place toasted bread in a layer on top of the soup and spinkle the rest of the cheese thickly over the bread and drizzle with olive oil 14 Cook in oven for about 30 mins 15 Let cool for a few minutes then serve into individual bowls Soups 66 TRIG MULTI FUNCTIONAL PRO KITCHEN FOOD PROCESSOR Gazpacho Serves 6 Ingredients 650g fresh tomatoes seeds removed 50g red capsicum 50g green capsicum 60g onion peeled and quartered 150g cucumber 90g olive oil 300g water 90g apple cider vinegar 70g breadcrumbs 1 clove peeled garlic Salt to taste Preparation 1 Place in roughly chopped 4 mins vegetables together with the rest of the ingredients except the salt 2 PULSE twice for 5 secs to get the soup really smooth 3 Chill in the fridge for at least a couple of hours prior to serving Serve with croutons 67 Soups Serves 4 6 Ingredients 1tbsp rice 1tsp sugar 1 thick strip of orange rind peel off with vegetable peeler 2cm piece of ginger peeled 300g carrots tops cut off roughly chopped 1 small onio
21. Le 2 1 Puta plate in the freezer 2 Slice oranges as thinly as possible Remove pips and cut into quarters 3 Add the water lemon amp oranges 10 mins 3 100 C 4 Add the sugar and select C sriR 30 mins 2 5 Test consistency by putting a small amount of Jamalade on the plate that has been in the freezer if it is still runny cook 5 mins for a few more minutes approx 2 100 C 6 Pour into sterilised jar seal and store in fridge when cool Dips Spreads amp Sauces 34 TRHERMNO PRO Mango and Mint Sala Serves 4 Ingredients 2 mangos peeled stone removed diced 1 onion peeled amp quartered 1 2 cup fresh mint Freshly ground black pepper 1 tbsp lime juice Tomato and Avocado Sala Ingredients 1 2 red onion 1 2 green chilli seeds removed 3 tomatoes diced 2 Avocados peeled amp deseeded Handful of fresh coriander Pinch of salt 35 Dips Spreads amp Sauces Preparation Acc Hd i x 1 Place in onions and fresh mint 2 Select cHoP 10 secs 3 Scrape down bowl 4 4 Add mango and lime juice 8secs 1 5 Add pepper to taste Xe ac Preparation Acc H nim 4 x 1 Place in onion chilli coriander amp salt 2 Select CHOP 10 secs 3 Scrape down bowl 4 4 Add diced tomatoes amp avocado 8secs 1 Pesto Ingredients 50g pine nuts 2 garlic cloves peeled 2 good handfuls of fresh basil leaves 60g shredded parmesan c
22. Press the DIY button and the icon n v 1 on the digital display will flash Press again to select between nrv1 prv2 piv m For recording when the DIY icon flashes press and hold the DIY button for 5 seconds until the screen shows STEP 01 SF EPI 1 Set the desired speed temperature heat power timer and press DIY button again it comes to STEP 02 Sf EP f2 repeat until you finish the DIY program up to a maximum of 20 Steps When finished hold DIY button again for 5 seconds to record and save the program Please note during program setting You cannot advance to the next step until a time is entered You cannot revise a DIY program It has to be deleted and re written A DIY program has a time maximum of 3 hours If the DIY program has no settings the screen will show NULL To operate Press DIY and select the desired DIY function and press START to start working as recorded You can only reprogram an existing DIY button by deleting the previous program To delete select the DIY button and start the recording process The first step Press and hold the DIY button for 5 seconds will delete the previous recorded program m During working of DIY program the machine will stop for 10 seconds at the end of the step and will beep to allow you to PAUSE the machine and add ingredients if needed If left idle during these 10 seconds the machine goes to next step
23. Scrape down bowl 4 4 Add pork and oil Measuring Cup tilted to allow steam to escape 5 Select SAUTE 1 min 6 Add stock tomato paste nutmeg salt amp pepper 7 Select 30 mins 2 90 C 8 Check seasoning stir in cream and serve with pasta Dips Spreads amp Sauces 48 THERITIG Mushroom amp Bacon Sauce Serves 4 Ingredients 1 onion peeled amp quartered 1 clove of garlic peeled 150g bacon cut into strips 1 egg lightly beaten 100g cheddar cheese 1 tbsp oil m m 20g butter Preparation Acc ri A i M 125g mushrooms sliced eS eee 20g flour Place in cheddar amp parmesan 220g milk Select CHOP Once completed set aside 10 secs Place in onion and garlic 40g parmesan cheese Select CHOP 10 secs Sprinkle the flour through the measuring hole after a further 3 mins Add milk after further 2 mins of cooking 1 2 3 4 5 Add bacon butter and oil Add the mushrooms after 5 mins of cooking 15 mins 1 90 C 5 6 7 8 Add egg after further 2 mins of cooking 9 Stir through cheeses and serve 49 Dips Spreads amp Sauces Bechamel Sauce Ingredients 40g butter 1cm cubes 40g plain flour gt 500g milk Preparation Acc 1 Place in butter 1 min 2 80 C 2 Add flour After 30 secs press 1 min 2 80 C 3 Pause Use the spatula to 4 scrape the flour from the bottom of the bowl then continue 3 Add milk slowly through 4 min 1 80 C 5 mea
24. Serves 4 Ingredients 2 large potatoes peeled amp quartered 1 onion peeled and quartered 30g olive oil 4 5 cups of watercress washed 1000g of vegetable stock Salt and pepper to taste ca ca ac c Preparation Acc tos 4 d EJ 1 Place in potatoes and onion 2 Select cHOP 15 secs Add oil and pinch of salt 4 mins 1 80 C 5 3 4 Add watercress and stock E 6 Serve with fresh bread Soups 64 THERA Serves 4 6 Ingredients 2 large onions peeled amp quartered 1 tbsp of light flavoured oil 2 tbsp butter 1tsp extra Pinch of salt 1 2 tsp sugar 2 tbsp flour 1000g beef stock 250gdry white or red wine 1 2 tsp ground sage 1 bay leaf Salt and pepper to taste Handful grated swiss cheese Bread 4 6 slices 1cm thick french bread 250g swiss cheese grated 100g parmesan cheese grated Olive oil for drizzling cheese can be grated in the ThermoPro before you start the recipe 65 F Fc Preparation Acc ri m i du 1 Place in onion and select CHOP 10 secs 3 Add oil and butter except for the extra tsp butter 30 secs 1 4 Select the following settings 20 mins 1 80 C 5 5 Add salt and sugar Remove measuring cup and place cooking basket upside down on top of the bowl lid Caution Cooking Basket will become hot 6 Select SAUTE 4 mins T Spinkle the flour over the onion mixture and the extra butter 2 mins 1 80 C 4
25. Side Dishes Ratatouille Serves 4 6 as a side dish or 2 3 as a light meal served with a crusty bread to soak up the juices Ingredients 1 medium onion peeled and quartered 2 cloves garlic peeled 20 olive oil 200g zucchini 300g eggplant 300g ripe tomatoes 100g red capsicum 2 sprigs of thyme Salt and Pepper to taste Handful of basil leaves Handful of flat leaved parsley Preparation 1 Place in onion and garlic 2 Select CHOP 10 secs 3 Scrape down sides 4 Add oil and select SAUTE 3 mins T a 5 Whilst sauteing cut the vegetables into bite size chunky pieces except the zucchini which should be cut into 1cm slices 6 Add vegetables thyme and seasoning 30 mins 100 C 7 About half way through cooking tilt the measuring cup so steam can escape and thicken the sauce 8 Put ratatouille into a serving dish remove the thyme and add the basil amp parsley Stir through gently Side Dishes 80 TRHERMNO PRO Sauteed Mushrooms Serves 1 Ingredients 1 4 onion peeled 1 clove of garlic peeled 20g olive oil 100g mushrooms Salt amp pepper to taste Steamed Broccolini Ingredients 1 bunch broccolini 500g water 81 Side Dishes Preparation Acc 1 Place in onion and garlic 2 Select CHOP 5 secs 3 Scrape down the sides amp add oil Measuring Cup removed 4 Select SAUTE 2 mins 5 Add mushrooms and season 5 mins 1 90 C 5 LR
26. and to try inventing your own recipes The ThermoPro gets VERY HOT Treat it with respect and always be mindful to keep it out of reach of children and away from bench top edges Always open the lid away from you Always pick up the bowl and steaming trays by the handles IMPORTANT Do not use the Mixing Tool above speed 4 it will detach and get destroyed by the blades Do not insert the Spatula into the bowl when the blades are operating When kneading or operating at fast speeds do not leave the machine in case of movement m For auto programs select the AUTO PROGRAM button then turn the dial to select program e g stir then you can select and adjust TIME SPEED TEMPERATURE HEAT POWER within the preset where possible m Always lock the measuring cup when using the ThermoPro unless stated in the recipe m When cooking with the Measuring Cup off place the cooking basket upside down over the measuring cup opening to minimize food splatter m f you want to decrease the quantity of a recipe from 4 to 2 servings halve the ingredients and decrease the cooking time by 2096 of the original cooking time Cleaning Advice IMPORTANT KEEP THE BOTTOM OF THE BOWL DRY DO NOT IMMERSE THE BOWLS IN WATER OR PUT IN THE DISHWASHER When cleaning the bowl by hand add some soapy water into the bowl and use a long handed scrubber or pad A bottle brush is great for getting the blade assembly
27. as evenly as possible Prick all over with a fork and score the dough into 8 wedges Sprinkle with a little extra caster sugar and repeat with the remaining dough 9 Place the trays in the oven for 40 mins or until light golden Let cool on trays for 15 mins then transfer to a wire rack to cool completely 10 Cut into wedges 149 Desserts amp Baking Chocolate Chip Cookies Makes approx 30 Ingredients 125g soft butter 100g white sugar 100g brown sugar 1 2 tsp vanilla extract 1 egg 260g self raising flour 1 2 tsp salt 160g chocolate chips L1 um Cc LL pe h Preparation Acc ri th i ud 1 Preheat oven to 180 C 2 Place in butter sugars amp vanilla In the last 30 secs add egg through Wi 1 min 4 the measuring cup hole in the lid 30 secs 3 Add flour and salt 30secs 3 4 Add chocolate chips 20secs 1 5 Drop heaped teaspoonfuls of the mixture onto baking paper lined trays leaving room for spreading 6 Bake in oven for approx 10 12 mins 7 Let cool on trays for 15 mins then place on a wire rack to cool completely Desserts amp Baking 150 Melting Moments Makes approx 40 biscuits Ingredients 185g butter 60g icing sugar 45g custard powder 225g plain flour Icing 80g icing sugar 40g butter 2 tsp custard powder 1 2 vanilla essence 151 Desserts amp Baking Preparation 1 Preheat oven to 180 C and line 2 baking trays with baking paper 2
28. c a e Ko Preparation Acc 1 Place in all ingredients 2 Select 3 Pour into glasses and serve Ingredients 1 banana peeled and quartered 1 mango peeled stone removed 2 peeled oranges pith and pips removed cut into quarters 200g skim milk 3 tbsp natural yoghurt 2 handful of ice cubes Mandarin and Lychee Frappe Serves 2 5 c3 E e Ko Preparation Acc 1 Place in all ingredients 2 Select SMOOTHIE Ingredients 100g mandarin slices 50g canned lychees 2 handfuls of ice 3 Pour into glasses and serve Beverages 54 THERITIG Strawberry and Coconut Smoothie Makes 650ml Ingredients 300g strawberries hulled amp washed 200g chilled coconut water 100g coconut cream 50g almond flakes 30g honey d Carrot and Orange Juice Ingredients 1 large carrot 1 tray of ice cubes 3 large navel oranges peeled amp quartered 400g cold water 55 Beverages a m Preparation Acc A E 1 Place in all ingredients 2 Select 3 Pour into glasses and serve Preparation Acc 30 secs 8 1 Place in carrots ice cubes amp oranges A n ac Hoc 4 cC n 2 Add cold water 3 Select 4 Pour into glasses and serve Frozen Fruit Daiquiri Serves approx 6 glasses LH a os ke Ingredients Approx 2 cups fruit cut into small pieces amp frozen Such as mango strawberry watermelon
29. coriander leaves and chilli Lamb Curry Serves 4 Ingredients 20g peeled garlic 40g peeled ginger 1 red chilli seeds removed 1 medium onion peeled amp quartered Good handful of coriander 30g olive oil 500g lamb cubed 1 tsp garam marsala 1 tbsp ground coriander 2 tbsp ground cumin 1 2 tsp turmeric Pinch of salt 600g tomatoes chopped 25g tomato puree 2 medium potatoes in small dice i a _ Preparation Acc 1 Place in garlic ginger chilli onion amp fresh coriander 2 PULSE for 3 seconds 3 Add oil and diced lamb 4 Select SAUTE Measuring 2 mins Cup off 5 Transfer mixture to Mixing Bowl Wi 6 Add garam marsala ground Wi coriander cumin turmeric salt tomatoes tomato puree amp potatoes T Select STIR Measuring 15 mins 1 100 C cup on 8 Select Measuring 1 hour 1 95 C cup on Main Dishes 100 TRHERMNO PRO Basil Pesto Gnocchi Serves 4 Ingredients 500g Gnocchi 1 bunch of basil approximately 308 100g sundried tomatoes in oil 40g pine nuts 1 bunch asparagus cut into 2cm long pieces approx 6 8 spears 200g cherry tomatoes halved 101 Main Dishes i X Preparation Acc 1 Cook Gnocchi as per packet instructions 2 Place in basil sundried tomatoes with oil amp pine nuts 3 Select cHOP 20 secs 4 Scrape down then repeat Step 4 3 5 Blanch the asparagus in boiling water 6 Add th
30. cut into bite sized pieces 1 onion peeled and quartered 1 garlic clove peeled 1tsp cumin 60g fresh orange juice 30g extra virgin olive oil Salt and pepper Preparation Acc 1 Place in water 2 Putcarrots i Cooking Basket and lower into in the bowl attach lid and Measuring cup 3 Select STEAM 4 Empty water and set aside carrots 5 Place in onion garlic cumin and orange juice 6 Select CHOP 10 secs 7 Scrape down sides with spatula and add oil Remove measuring cup amp place Cooking Basket upside down on top of the bowl lid Caution Cooking Basket will become hot 8 Select SAUTE 9 Allow the mixture to cool add carrots lock lid amp select SMOOTHIE 10 Season to taste NB If you prefer a smoother dip wait until cool PULSE for a few seconds until desired smoothness is reached Dips Spreads amp Sauces 30 TRHERMNO PRO Tzatziki Dip Ingredients 2 Lebanese cucumbers cut lengthways seeds removed skin on Salt 1 clove of garlic 3tbsp of fresh mint 400g greek style yoghurt 1tbsp lemon juice 31 Dips Spreads amp Sauces Preparation 1 Place in cucumbers 2 PULSE a couple of times for 2 seconds each time 3 Tip into Cooking Basket sprinkle with salt and place on a plate to catch juice Set aside for 15 minutes di 4 Meanwhile place garlic and mint in Blending Bowl 5 Select CHOP 10 secs 6 Add yoghurt and lem
31. f f Main Dishes 5 Spice Chinese Pork Apricot Chicken Basic Risotto Basil Pesto Gnocchi Beef Goulash Beef Stoganoff Butter Chicken Chicken Salad with Asian Flavours Chilli Con Carne Fettuccine Carbonara Fish Pie Lamb Curry Lentil Curry Meatballs Meatloaf Moroccan Style Vegetable Tagine Omelette Pizza Prawn amp Pea Risotto Pumpkin amp Bean Casserole Pumpkin Couscous amp Feta Salad Red Thai Chicken Curry Salmon Fillets with Noodles Steamed Asian Fish Thai Fish Curry Vegetable Fritters Winter Warmer Beef Casserole Zucchini Slice 82 90 87 103 101 88 89 98 111 84 105 95 100 107 85 91 106 112 102 104 109 108 99 94 96 97 110 83 93 Breads and Dough Banana Walnut amp Date Bread Bread Butternut Pumpkin Flatbread Choux Pastry Date Loaf Multigrain Bread Multiseed Bread Pizza Dough Roti Bread Shortcrust Pastry Sweet Potato amp Chive Damper Sweet Shortcrust Pastry Tea Loaf Desserts and Baking Anzacs Berry Mousse Berry Sorbet Caramel Sauce Carrot Cake Cheese Cake Cheesy Spinach Puffs Chocolate Cake Chocolate Chip Cookies Coffee Eclairs Cr me Caramel Fluffy Pancakes Honey Cakes Hot Cross Buns Lemon amp Coconut Cookies Melting Moments Nut Crackers Orange Lemon Cake 113 119 114 120 125 121 TT5 118 126 116 124 117 123 122 127 145 138 134 13 7 131 130 T55 128 150 135 139 152 133 153 146 151
32. on the steamer lid 8 Select STEAM 9 Gently mix through the steamed vegetables couscous spinach amp rocket pine nuts amp feta into the serving bowl with the dressing Main Dishes 108 THIERNYO Pumpkin amp Bean Casserole Serves 4 as a meal Can also be served as a Side dish for up to 8 people 1 Preheat oven to 200 C Preparation Acc Sw Topping Ingredients 2 Place in topping ingredients 3 slices of wholemeal bread 3 PULSE for 5 seconds 5Og raw mixed nuts Good handful of flat leaved parsley 4 Empty topping into a bow and set aside Ingredients 5 Place in onion 1 onion peeled amp quartered 20g butter 6 Select CHOP 8 secs 1 2 butternut pumpkin peeled 7 Add butter and select STIR 5 mins 100 C 3 deseeded and diced 300g vegetable stock 9 Add the rest of the ingredients 400g tin of chopped tomatoes except the topping mix imin 2 1tbsp tomato paste 10 Select 30 mins 100 C 3 2 sprigs of frseh thyme 400g tin of butter beans 11 After 8 mins decrease the 90 C 3 400g tin of borlotti beans temperature setting 12 Tip into a casserole dish and sprinkle with the topping Cook uncovered for 20 25 mins in the oven 109 Main Dishes Vegetoble Fritters Makes 16 Ingredients 3 eggs whites 1 large potato peeled amp quartered 1 carrot peeled amp quartered 2 zucchini quartered 1 onion peeled amp quartered 3 egg yolks 150g self raising flour Goo
33. onion amp select CHOP 10 secs 4 Scrape down bowl 4 5 Add oil butter cumin coriander salt amp pepper 3 mins 1 80 C 5 6 Add beef oregano mustard cracker crumb amp egg 20secs 2 7 Oil a baking dish tip out mixture amp shape into a small loaf amp gently brush with a little extra olive oil Then place the pancetta slices on the meatloaf tucking it in gently at the sides Bake in the oven for 45 mins 8 Whilst the meatloaf is cooking make the sauce 9 Rinse out Blending Bowl 10 Add onion amp garlic and select CHOP 10 secs 11 Add oil chilli paprika salt amp pepper 3 mins 1 80 C 5 12 Add Worchestershire sauce tomatoes lemon juice sugar amp balsamic 15 min 1 80 C 5 vinegar amp rosemary 13 Add the sauce round the meatloaf in the last 15 minutes of cooking time in the oven 14 Slice amp serve with a green salad Main Dishes 92 THIERNYO Zucchini Slice Serves 6 Ingredients 200g rindless bacon 1 large onion peeled amp quartered A F ac m P tion Acc 60g oil reparan d L x 375g zucchini roughly chopped 1 Preheat oven to 200 C 5 eggs rM 2 Line a 30cm x 20cm baking tin with baking paper making sure it he si f 200g grated cheddar cheese comes up and over the sides for easy remova Salt and pepper to taste 3 Place in bacon and PULSE 2 or 3 times for a couple of seconds 1 tsp of mixed dried herbs 4 Remove from bowl and
34. quartered 1tbsp olive oil 1 2 tsp sugar 1tsp ground coriander 1tsp ground cumin Salt and pepper to taste Co Preparation Acc i 1 Place in onion garlic capsicum B tomatoes and oil Select cHOP 1 min Add sugar and spices Select 10 min 80 C Season to taste PE ga ba ee Bottle in sterilised jar amp store in fridge 46 TRIG MULTI FUNCTIONAL PRO KITCHEN FOOD PROCESSOR White Sauce Makes approx 1 5 cups Ingredients 60g flour 500g milk 30g butter 1 tbsp Salt and pepper to taste Variations Cheese Sauce Add 80g grated cheese and 1 2 tsp mutard powder after 6 mins while machine is running Parsley Sauce Add handful of chopped fresh parsley at the end of the cooking cycle and stir through sauce Mustard Sauce At Step 1 add 3tsp of whole grain c Lr CI v mustard Preparation Acc A CU 97 OX Peppercorn Sauce At Step 1 add 55g tin of green 1 Place in all ingredients peppercorn 2 Select STIR 7mis 3 90 C 5 47 Dips Spreads amp Sauces Bolognese Sauce Serves 4 6 Ingredients 1 onion peeled amp quartered 1 carrot roughly chopped 1 celery stick quartered 60g bacon roughly chopped 15 oil 375g minced pork 300g beef stock 3 tbsp tomato paste Grated nutmeg Salt and pepper 2 tbsp cream Preparation Acc 1 Place in onion carrot celery amp J bacon 2 Select cHoP 10 secs 3
35. sauteing mins 8 Add in green prawns salt and pepper peas parmesan amp cook further 5 8 mins 85 C until prawns are cooked through 9 Place in serving bowl and allow to rest for 5 minutes 10 Adjust salt and pepper add lemon juice and parsley Main Dishes 104 THIERNYO Fettuccine Carbonara Serves 2 3 Ingredients 1 egg 1 extra egg yolk 20g milk 50g parmesan or pecorinno cheese 50g butter 100g pancetta thick slice diced 375g fresh Fettuccine 1 5 litres approx of boiling water Black pepper 105 Main Dishes a Le Preparation Acc ri im i dud 1 Place in cheese and PULSE for 5 seconds 2 Tip into a large serving bowl and set aside 3 Place in egg egg yolk and milk and select CHOP 5 secs 4 Tip into the serving bowl with the cheese 5 Place in butter and pancetta 2 3mins 1 100 C 4 6 Tip into the serving bowl with the cheese and egg mixture Rinse out the Blending Bowl 1 Add the fresh fettuccine and pour the boiling water over the fettuccine 4 5 mins 100 C up to the 1 5 litre mark on the side of the bowl Give a gently swirl with the Spatula gently pushing down the fettuccine so it is covered Measuring cup lid tilted zs 8 When it comes back to the boil approx 2 mins turn the temperature 80 C setting down immediately if you don t it will boil over 9 Drain water off amp tip fettuccine into the serving bowl with the egg cheese and pancetta mixture Add black
36. secs 5 Spoon into greased muffin tins 6 Bake for approx 15 20 mins Cake will spring back when lightly pressed with fingertip 7 Let cool in tins for approx 10 mins then transfer to a wire rack to cool competely 8 For honey butter icing place in all the icing ingredients 40 secs 4 9 Scrape down the sides of the bowl and attach Mixing Tool It should 1 mins 3 be creamy and smooth Scrape down and repeat if required 10 Ice or spread icing on tops of cooled cakes Cake best eaten on day of making Berry Sorbet Serves 6 Ingredients 30 ice cubes 2 trays 250g white sugar or castor 250g mixed frozen berries 1 small lemon chopped rindless 1 egg white amp r3 pi m ic Preparation Acc Og A i M 1 Place in ice cubes 2 PULSE for 10 secs twice 3 Place snow aside and dry the bowl 4 Place in sugar and PULSE until very fine granules appear 5 Add in snow frozen berries 30 secs 4 lemon and egg white 6 Open lid and using spatula 4 scrape remaining ingredients from side of the bowl f Freeze Tip More berries intensifies flavour and colour Desserts amp Baking 134 TRHERMNO PRO Makes 10 12 Creme Patissiere Ingredients 300g milk 30g butter 60g sugar 30g plain flour 3 eggs Seeds only from one vanilla pod split amp seeds scraped 1 qty of Choux pastry see recipe page 125 Glace Icing Ingredients 2 tsp of instant coffee dissolved in a small amount
37. set aside 5 Place in onion 6 Select cHor 8 secs 1 Scrape down add oil then select the following settings 4 2 mins 1 90 C T 8 Add zucchini eggs and flour 9 Select cHoP 10 secs 10 Scrape down and add bacon cheese and herbs 4 1 min 2 11 Pour mixture into the lined tin and cook for 25 30 mins until golden Leave in tin for 5 mins then slice and serve with salad 93 Main Dishes Salmon Fillets with Noodles Serves 2 Ingredients 200g in total of a mix of carrots red amp white cabbage wombok spring onions and broccoli mixed 500ml water 300g fresh Hokkien noodles 2 fresh salmon or ocean trout fillets Soy Sauce Preparation Place in all vegetables Select CHOP 10 15 secs Set aside Add in water qu Put in place the steamer base 1 2 3 4 5 6 Place in Hokkien noodles then the vegetables and liberally sprinkle soy sauce over vegetable and noodles Place the steamer top onto the steamer base Add the fish and put on the lid y Select STEAM When finished mix noodles and vegetables through and add more soy sauce if required Serve with the fillets Main Dishes 94 THERMO eae PRO Fish Pie Serves 6 8 Ingredients 50g butter 50g flour 300g cream 200g fish stock 1tsp sea salt and pepper to taste Filling 4 spring onions Large handful of fresh parsley 250g fresh white fish fillets cut into chunks 250g fresh
38. 0g corn flour 2 eggs or 3 for a richer custard 2 Scrape down bowl amp add eggs 7mins 4 90 C 5 700g milk milk amp vanilla bean paste 1 tsp vanilla bean paste This makes a pouring custard great with puddings For a thicker custard just reduce the amount of milk ri we LA P m LH Ingredients Preparation Acc i 395 densed milk OMM 1 Place in all ingredients 15 mins 2 90 C 4 50g butter Og soft brown sugar 2 Pour into container cover amp refrigerate 1tsp vanilla extract 3 Serve hot over steamed puddings or warm cold with ice cream 137 Desserts amp Baking Berry Mousse Serves 4 6 Ingredients 50g water 1 1 2 tsp gelatin powder 100g sugar 250g berries your choice i 300g cream Preparation Acc LET mds j ES 1 Put water into a bowl sprinkle the gelatin over the water 2 Put the bowl over a bowl of just boiled water so the gelatin swells Stir to dissolve and set aside Place in sugar berries amp cream Select cuoP ad Add the gelatin mixture Select chor 5 secs Pour into dessert dishes Oe uw Oe EA e ee Place in fridge until set Desserts amp Baking 138 TRERNNQ umso DRO Creme Caramel Makes 6 half cup ramekins c c pi cC Ingredients Preparation Acc toy atzj Pw EJ 1 Ensure your ramekins fits into the steamer with the lid on before Caramel beginning 100g sugar l l l 4 tbs walar 2 Put the sugar an
39. 6 27 37 50 33 48 28 Cashew Paste Chicken Liver Pate Chocolate Hazelnut Spread Chunky Carrot amp Cumin Dip Cream Cheese Dip Dukkah Guacamole Hummus amp Sesame dip Jam Jamalade Lemon Curd Mango amp Mint Salsa Moroccan Spice Mix Mushroom amp Bacon Sauce Olive Tapenade Pesto Sweet Mustard Pickles Taco Sauce Tomato amp Avocado Salsa Tzatziki Dip White Sauce Beverages Banana amp Mango Smoothie Bloody Mary Carrot amp Orange Juice Champagne amp Strawberries Cucumber Lassi Frozen Fruit Daiquiri Gin Fizz Ginger Beer Healthy Breakfast Smoothie Iced Coffee Lemon Ice Tea 41 39 38 30 29 42 37 32 33 34 43 35 44 49 40 36 45 46 35 31 47 51 52 56 55 57 52 56 57 59 53 59 58 Mandarin amp Lychee Frape Mixed Berry Smoothie Orange amp Mango Smoothie Strawberry amp Coconut Smoothie Soups Carrot amp Coriander Soup Cauliflower Soup Creamy Mushroom Soup French Onion Soup Gazpacho Lentil Soup Moroccan Style Red Lentil Soup Potato amp Leek Soup Pumpkin amp Curry Soup Pumpkin Soup Tomato Soup Watercress amp Potato Soup Side Dishes Cauliflower amp Broccoli with Bechamel Sauce Coleslaw Creamy Mashed Potatoes Polenta Potato Salad Ratatouille Sauteed Mushrooms Steamed Broccolini Steamed Vegetables Vegetable Stir Fry 54 53 54 55 60 68 10 63 65 67 2 71 67 61 61 62 64 73 18 19 14 15 16 80 81 81
40. 7 3 Insert Mixing Tool and cook ry 15mins 3 80 C 4 Putin sterilised jar amp store in refrigerator when cool 43 Dips Spreads amp Sauces Ingredients Grated zest of 1 orange 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground ginger 1 tsp chili powder 1 tsp coarsely ground pepper 1 2 tsp turmeric 1 2 tsp ground cinnamon 1 2 tsp salt 1 2 tsp sugar 1 4 tsp ground cloves Preparation Acc C 4A 1 Place in all ingredients 10secs 4 2 Store in an airtight container in fridge 44 U THERMO Sweet Mustard Pickles Ingredients 1 4 of a Cauliflower 2 large onions peeled amp quartered 1 2 cucumber halved 1L water 60g salt 375g apple cider vinegar 200g sugar 1 4 tbsp turmeric 1 4 tbsp curry powder 1 2 tbsp mustard powder 2tbsp cornflour 45 Dips Spreads amp Sauces A ac Preparation Acc ry ims i ud 1 Place in cauliflower onions and cucumber 2 Select CHOP 5 secs 3 Add water and salt and soak overnight A Select STIR drain when finished 15 mins 1 5 Add vinegar sugar amp spices 20 mins 1 90 C 6 Mix cornflour with a little water 5 mins 1 100 C to make a paste and pour though the measuring cup hole while it is mixing T Pour into sterilised jars and seal Ingredients 1 onion peeled and quartered 1 clove garlic peeled 1 small red capsicum roughly chopped 1 small green capsicum roughly chopped 2 large tomatoes
41. 75g pork fillet trimmed cut into 1 cm cube 1 tbsp of porcini dried mushrooms soaked in hot water to soften then drain 100g whole baby sweet corn sliced in half lengthways 170g vegetable stock 200g pineapple chunks in juice 1 2 green capsicum deseeded and sliced 110g water chestnuts 1 red chilli deseeded finely chopped 1tsp Chinese 5 spice powder 2cm fresh ginger peeled amp grated 1 tbsp dark soy sauce 1 tbsp hoisin sauce 1 tbsp Chinese wine vinegar 2 tsp corn flour 4 x Place in all ingredients and stir with Spatula Select STIR Select STIR Serve with rice or noodles THIERNYO Serves 6 Ingredients 12 cream crackers 1 onion peeled amp quartered 15g Olive oil amp some extra 15g butter Pinch of Salt amp black pepper 1 level tsp ground cumin 1 heaped tsp ground coriander 2 tsp dried oregano 2 heaped tsp Dijon mustard 500g finely minced beef 1 egg 12 slices of pancetta Tomato Sauce 1 onion peeled amp quartered 1 clove of garlic peeled 20g olive oil 15 tsp chilli powder 1tsp smoked paprika 2tbsp Worcestershire sauce 800g tins chopped tomatoes 1tbls of lemon juice 2 tbsp balsamic vinegar 14 tsp sugar 2 tsp of dried rosemary 91 c c Lr Preparation Acc ri 4A i M 1 Pre heat oven to 200 C 2 Place crackers into the blending bowl and PULSE for 5 8 secs When turned into fine crumbs tip into a bowl amp set aside 3 Add in
42. ThermoPro Mixing Bowl Default setting Step 1 Speed 3 for 3 minutes Step 2 Speed 2 for 7 minutes Speed adjustable from 2 3 Temperature adjustable from O 37 C Timer adjustable from 3 10 minutes If left idle for 10 minutes after program completion machine will turn off automatically Auto Programs 6 THIERNYO 7 Auto Programs Gea 57 Default setting Continuously boils the water for 20 minutes Timer adjustable from 15 60 minutes If left idle for 10 minutes after program completion machine will automatically enter WARM mode Ge i57 Default setting Step 1 Heats until boils Speed O Heat power auto adjusts Step 2 Temperature is maintained around 90 95 C Default timer setting is 3 hours Timer adjustable from 1 12 hours If left idle for 10 minutes after program completion machine will automatically enter WARM mode Tip The ThermoPro can be used as a slow cooker by selecting the STEW function Using a slow cook recipe ensure quantity does not exceed maximum level in blending bowl you can SAUTE CHOP etc any of the ingredients e g onions garlic meat etc in the Blending Bowl add the rest of the ingredients then select STEW select the time and leave Ewamwg 57 Default setting Temperature 80 C Heat power 2 Timer 1 hour Timer adjustable from 1 12 hours If left idle for 10 minutes after program completion machine will automatically enter WARM mode
43. according to the setting During working of DIY program all settings can be adjusted freely but it will not revise the recording Press STOP CANCEL during recording and the machine will stop recording and abandon the records Grinding and Milling Your ThermoPro will grind and mill with ease Here are a few tips and common ingredients to get you started m Make sure that your blending bowl and blades are dry and clean any moisture will not give a good result m When you are processing to a very fine powder i e granulated sugar to icing sugar wrap the lid of your Thermopro with plastic wrap making clean up easier Do not leave the ThermoPro unattended when operating at high speeds Is it not recommended that you grind and store large amounts of spices as they will lose their flavors if stored for many months It is best to grind smaller amounts and use at their best All milling and grinding should be performed with the Measuring Cup in locked position on the lid TO MAKE AMOUNT INGREDIENT SELECT CASTOR SUGAR 100g granulated sugar PULSE for 3 5 seconds ICING SUGAR 100g granulated sugar SMOOTHIE GROUND COFFEE 125g coffee beans SMOOTHIE tenmusseur peas 2008 peas a repeat if required BESAN FLOUR 100g dried chickpeas smooTHE repeat if required GROUND RICE 100g rice MooTHIE RICE FLOUR 100g aan e oo times until texture you GROUND NUTMEG 2 whole nut
44. alved Handful of fresh flat leaved parsley 2 bay leaves Few sprigs of fresh thyme 1 tsp black peppercorns 1200ml approx of water 19 Basics Preparation Acc Ca Hoc o4 x 1 Place in onions carrot celery J amp mushrooms 2 Select 10 secs 3 Add the tomatoes garlic herbs and peppercorns 4 Add the water up to the max level on side of jug 5 Select 1 hour amp 30 mins 6 Strain the stock through a strainer discarding all vegetables and herbs f Allow to cool and store in an air tight container in the fridge or freeze Ingredients OOg vegetables roughly chopped e g carrots onions zucchini celery onion Fresh herbs 1tbsp olive oil 75g salt Note This stock is quite salty in order for it to be kept in the fridge for several weeks Can also be frozen in usable quantities in which case you can reduce the salt to taste Uses 1tbls paste 1 stock cube or 1 tbls 300ml water when liquid stock is required Preparation Acc OOO Se 1 Place in vegetables and herbs Select 10 secs Scrape down bowl 4 Add oil and salt 20 mins 1 4 80 C 6 2 3 4 5 Increase the speed by 1 every 5 minutes so the last 5 minutes of cooking it is on speed 4 Put into sterilised jar and store in the fridge or freeze in usable quantities 20 TRHERMNO PRO Meat or Fish stock Makes approx 1 litre Ingredients 200 300g chicken wings amp bones rou
45. ar amp rind 3 Select CHOP j 30 secs 4 Press PAUSE after 10 secs then add butter amp eggs Press START to continue 5 Add milk juice flour and baking powder 10 secs 6 6 Pour cake into prepared tin and bake for 45 55 mins until skewer comes out clean when inserted in middle of the cake Cheese Cake Makes a 22cm round cake Ingredients 3 tbsp butter 1 pack of plain sweet biscuits approx 250g 250g cream cheese 395g tin condensed milk 125g lemon juice Whipped cream for top Preparation 1 Grease the base amp sides of a springform tin 2 Place in butter 3 Select WARM 1 min 4 Add in biscuits 1 min 3 b Press crumb mix in cake tin and refrigerate 6 Place in cream cheese 5 mins 2 condensed milk amp lemon juice 7 Pour into base and set in fridge for 2 hours 8 Serve with whipped cream Desserts amp Baking 130 TRERNNQ en pie E DRO Serves 8 Ingredients 2 carrots cut into 5cm pieces 2 eggs 160g raw sugar 150g plain flour 1 tsp vanilla extract 110g vegetable oil 1 tsp bi carb soda 1 2 tsp mixed spice 1 2 tsp salt 60g walnuts Cream Cheese Icing Ingredients 1 tsp lemon peel 230g icing sugar 30g butter 60g cream cheese Juice of 1 2 lemon Walnuts 131 a c pi r1 x at cC Preparation Acc ri UA E d 1 Pre heat oven to 180 C Place in carrots 2 3 Select E 4 35 secs After 10 secs press PAUSE amp add all othe
46. atter with tines of fork making a cross pattern Bake until puffed and a golden pale about 10 minutes 8 Cool cookies on baking tray for about 5 minutes and then transfer with Spatula to rack to cool May be kept in air tight container at room temperature for 5 days Desserts amp Baking 144 THIERNYO Makes approx 30 Ingredients 120g butter room temperature 65g golden syrup 1tsp bi carb soda 100g rolled oats 150g plain flour 50g sugar 50g dark brown sugar 60g dessicated coconut Preparation Acc ri 3 s 1 Preheat oven to 160 C amp line 2 baking trays with baking paper 2 Place in butter amp golden syrup WI 2mins 2 70 C 5 3 Butter should be dissolved 4 Add bi carb soda 5 secs 3 5 Add remaining ingredients It should just be just mixed you do not 30 secs 3 want to overmix 6 Place 1 tbsp of the mixture at a time on the prepared trays leaving space for spreading and gently press with back of the spoon 1 Bake for 10 15 mins until lightly golden 8 Allow to cool on the trays 145 Makes 24 Ingredients Zest of 2 lemons finely grated 120g butter 170g brown sugar Juice of 1 lemon 120g plain flour 60g self raising flour 90g rolled oats 50g shredded coconut 1 egg 1 tsp vanilla extract 100g white chocolate Preparation Ke 1 1 Preheat oven to 180 C 2 Place in zest butter and sugar 3 Select CHOP 10 secs 4 Ad
47. chilli powder turmeric salt pepper tomato paste lime juice and almond meal Mix well and put in fridge for at least 20 minutes the longer you leave it the more depth of flavour will develop 2 Place in onion 3 Select cHOP 20 secs 4 Add butter and olive oil 20 mins 2 10 C 5 5 Add the bayleaf and the chicken mixture 22 mins 1 100 C 5 6 Inthe last 2 mins of cooking add cream and some of the coriander 7 Serve with remaining coriander as a garnish and Roti bread for recipe see page 116 Main Dishes 98 TRHERMNO PRO Red Thai Chicken Curry Serves 4 Ingredients 50g red thai curry paste 400g coconut milk 230g drained can of sliced bamboo shoots 3 kaffir lime leaves 600g chicken breast cut into bite sized pieces 30g palm sugar soft brown sugar can be used 1 tbsp fish sauce 250g broccoli florets frozen peas and green beans mixed Handful of fresh basil Handful of fresh coriander Sliced red chilli 99 Main Dishes Ll l Preparation Acc e a 1 Place in curry paste and 60g of 2mins 1 coconut milk Add remaining coconut milk 6 mins 1 bamboo shoots and kaffir lime leaves Add chicken Remove measuring Tt cup and place Cooking Basket upside down on top of bowl lid Caution Cooking Basket will become hot 95 C Add sugar fish sauce and 4 mins 1 vegetables then add basil in the last minute of cooking 100 C Serve with rice and garnish curry with
48. clean Auto Clean Place enough water to cover the blade assembly Add a small amount of dishwashing liquid Close the lid and place on the Measuring Cup to prevent any splashes Set the following 4 minutes Speed 3 100 C Rinse with clean water Quick Clean Empty food from bowl Cover blades with water and add a small amount of dishwashing liquid PULSE on for a few seconds as needed Rinse with clean water Deep Clean To clean hard to remove food that may have burnt on the bottom of the bowl or just to keep your bowl in pristine condition Add 2tbsp bi carb soda 2tbsp vinegar and enough water to cover the blade Cook for 3 minutes Speed 3 115 C Rinse with clean water If there is any food residue it can be easily wiped with a soft sponge Useful Tips Cleaning Advice Safety switch not 1 Bowl lid is not installed correctly 1 Secure the lid by turning it clockwise until it clicks in place engaged 2 Bowl is not seated correctly see Fig 1 Page in user manual 2 Securely and properly seat the bowl onto the main body Temperature The bowl is not in place Check the bowl is seated correctly on the main body sensor fault Motor operation 1 Bowl overloaded 1 Decrease the volume of the food in the bowl or cut the has been blocked 2 Food has blocked the blade hook food to smaller pieces and re start the machine 2 Clear any food blockage from around the blade hook Bowl temperature 1 No food or liquid inside bowl 1 Ad
49. ct SOOTHE 7 Add cheese and risoni 1 min 2 8 Serve as a side dish or enjoy on its own Mushroom amp Bacon Penne Serves 4 to 6 Ingredients 150g penne or macaroni 1 2 onion peeled and quartered 1 garlic clove peeled 100g mushrooms quartered 2 shortcut rashes of bacon roughly chopped 1 2 tbsp vegetable oil 40g butter AOg plain flour 500g milk 50g cheese Note This recipe is very versatile Any meat or vegetable can be added to this dish some suggestions are tuna and peas or cooked chicken and avocado Preparation Acc ri me na 1 Cook pasta as per packet instructions mu 2 Place in onion and garlic Select cuoP 20 secs 3 Place in mushrooms and bacon Select CHOP 10 secs 4 Scrape down sides of bowl and add oil Select SAUTE 4 4 mins 5 Set mushroom mixture aside 6 Clean out blending bowl and attach Mixing Tool Add butter yg 1 min 2 80 C 7 Add flour After 30 secs press PAUSE Use the spatula to scrape the 4 1 min 2 80 C 3 flour from the bottom of the bowl and continue 8 Add milk slowly through measuring cup hole in lid 4mins 1 80 C 5 9 Add in cheese pasta mushroom mixture 20 secs 2 Kids Meals 162 THIERNYO San Choy Bow Serves 4 to 6 Ingredients 150g mushrooms quartered 1 carrot peeled and roughly chopped 1 zucchini ends trimmed and roughly chopped 1 onion peeled and quartered 1 garlic clove peeled 1 tosp vegetable o
50. d DIY Accessories and Icons The following accessory icons are used in each recipe to indicate which accessory is required Blending Bowl The Blending bowl contains the chopping blade WI Mixing Bowl The mixing Bowl contains the kneading hook Cooking Basket Steamer base Steamer top Steamer Lid yq Mixing Tool TREE Auto Programs The 15 preset Auto Programs are designed to enable you to make meals quickly and with minimal fuss You will find many recipes in The BASICS section include the use of an Auto Program The BASICS is a great place to start to familiarise yourself with the Thermopro and learn how the auto programs can be a great help and time saver You may find from time to time that you want to adjust an Auto Program Here you will find a summary of the adjustment parameters for each Program Several programs cannot be adjusted as the optimum settings have been preset Press the Auto Program amp SEN button to access 15 auto NJ programs 5 BOTHE 57 Default Setting Speed 10 for 30 seconds All settings non adjustable If left idle for 10 minutes after program completion machine will turn off automatically ETET Ideal for vegetable soup Default Setting Step 1 Speed 10 for 30 seconds Step 2 Speed 2 and temperature 100 C until finish Default timer is 20 minutes Timer adjustable from 15 60 minutes If l
51. d all remaining ingredients except chocolate 10 secs 4 80 C 5 Place heaped teaspoons of the mixture onto lined baking trays and cook in oven for 12 15 minutes until just golden around the edges 6 Whilst cooking clean the Blending Bowl 7T Remove cookies from oven and leave to cool completely 8 Place in chocolate secs 8 9 Scrape down P4 2 mins 1 50 C 10 With a small spoon drizzle the chocolate over the cookies THERMO Rock Cakes Ingredients 225g self raising flour 1 tsp baking powder 75g caster sugar Preparation Acc 115g unsalted butter 1 Preheat oven to 200 C amp line 115g sultanas a baking tray with baking paper 50g mixed peel Grated zest of 1 orange 2 Place in the flour baking W 2 eggs powder sugar amp butter 10secs 4 3 Add in rest of ingredients scrape down if required amp 4 repeat 10 secs 4 4 Dough should be stiff If you wish add 1 tbsp of orange juice 5 Spoon walnut sized mounds onto a baking paper lined oven tray leaving space for spreading 6 Bake for 15 20 mins unitil golden brown 7 Cool on tray 147 Desserts amp Baking Nut Crackers Makes approx 20 30 depending on cracker size Ingredients 120g almonds 40g of various seeds of your choice e g sunflower chia psyllium husks 1 4 tsp cayenne pepper 1 2 bicarb soda Good pinch of mixed dry herbs 150g parmesan cheese 1 clove of garlic optional 30g of light flavoured oil e g canola gra
52. d food liquid into bowl exceeded 2 Small amount of food liquid in bowl with high 2 Decrease temperature temperature setting for a long period of time Motor temperature Motor working hard for too long due to bowl Stop and let the motor cool before restarting Decrease exceeded overloaded or difficult food to process volume in bowl and reduce speed if necessary Motor current 1 Bowl overloaded 1 Decrease the volume of the food in bowl or cut the food to exceeded 2 Food has blocked the blade hook smaller pieces and re start the machine 2 Clear any food blockage from around the blade hook E7 Speed transfer The unit has high and low level gears Gears are Remove the bowl There is a circular piece that the bowl clicks fault misaligned during gear change into on the main body found under the bowl Turn the circular piece counter clockwise a couple of turns Re seat the bowl and restart Es Motor sensor fault Internal fault Stop using and contact customer service Fan fault Internal fault Stop using and contact customer service Fan current fault Internal fault Stop using and contact customer service Pulse function Pulse function temporarily deactivated when Allow food in bowl to cool before trying again does not work temperature in bowl is above 60 C to protect when pressed against risk of scalding by hot food splatter THIERNYO Bread Crumbs amp ob Ingredients Preparation Acc v 4 slices frozen bread add 1 Brea
53. d pinch of salt Black pepper to taste Handful of flat leaved parsley roughly chopped 2tbsp of oil or some oil spray Preparation 1 Acc ri Ensure that bowl is clean cool amp dry Place in egg whites and process 2 mins until soft peaks form approx 2 mins Remove Mixing tool F ac kb ug 4 37 C Scrape out egg whites into a bowl and set aside Place in potato carrot zucchini amp onion 20 secs Select CHOP 1 min 3 Add in rest of ingredients except oil amp egg whites Add egg white and fold through with the spatula 4 E 22 20 ee a Heat a large non stick frying pan on medium heat and add oil if required Place in a 1 3 cup of the mixture and cook for approx 4 mins Turn over amp cook a further 5 mins approx Cook in batches of 4 at a time Serve with salad Main Dishes 110 TRHERMNO PRO Chicken Salad with Asian Flavours Serves 4 Ingredients 100g roasted cashews 1 lime juice and rind 10g sugar 60g olive oil 20g fish sauce Salt to taste 1 lemongrass stem ends trimmed and chopped into 1cm pieces 4cm knob peeled ginger 3 cloves peeled garlic 1 large red chilli halved and de seeded 3 chicken breasts skinless The Salad 2 carrots peeled amp sliced into matchsticks Handful fresh mint leaves only 1 cucumber sliced into matchsticks 200g bean sprouts 111 Main Dishes Preparation Acc ri
54. d water in a saucepan Heat on medium heat swirl the pan regularly to spread the heat evenly Cream 3 As soon as the colour turns pale amber divide the caramel evenly 3 eggs into each ramekin Tilt the ramekins to spread the caramel around 500g full cream milk and set aside 60g sugar e Place in eggs and sugar Select 5 secs Add the milk and vanilla 5 mins 2 70 C 5 1 tsp vanilla extract P SERRE a Pour the mixture into the ramekins Place them in the steamer m loosely covered with baking paper that has been wet then wrung Put VT the lid on the Steamer and place 500m of water in the bowl You can use all sections of the steamer to fit them all in 8 Select STEAM 9 Carefully lift the ramekins with oven gloves and leave to cool then place in fridge for at least 2 hours Unmould and turn upside down on a plate 139 Desserts amp Baking Steamed Pudding Makes 4 1 2 cup serves Ingredients 120g self raising flour 80g sugar T Og butter 1 egg 60g milk Maple syrup or goldern syrup 500ml water for steaming c P i Acc reparation cc ri 1 Place in flour sugar and butter 2 Select cuaP 10 secs 3 Scrape down the bowl and add the egg and milk 4 4 Select cHaP 20 secs 5 Pour a generous amount of syrup into 4 small ramekins or silicon moulds Carefully pour the mixture over the syrup Place each of the puddings into the Steamer Pour 500ml of water into t
55. e following settings 2 mins 1 80 C 4 5 Add lentils peas stock potato garlic ground coriander amp turmeric 6 Select the following settings 40 45 mins 100 C 7 After approx 8 mins of cooking reduce the temperature setting 95 C 8 Check after approx 35 mins to see if you need to add a little more stock 9 Inthe last 2 mins of cooking add the coconut cream and stir 1 10 Add salt to taste 11 This is a very soupy style curry Serve with basmati rice and Roti bread to soak up all the juices Pumpkin Couscous amp Feta Salad Serves 4 6 Salad dressing 50g semidried tomatoes and the oil 50g garlic infused olive oil 60g almonds Handful of coriander leaves 1tbsp lemon juice Ingredients 500g water 300g pumpkin cut into small dice 1 2 capsicum deseeded amp sliced 1 4 cup peas 150g grams of couscous throughly rinsed amp drained 150g spinach amp rocket leaves 50g toasted pine nuts 75g feta diced or crumbled Preparation Acc ri re 1 Place in all the salad dressing ingredients 2 Select PULSE repeat a couple of times 3 Setaside in a large serving bowl 4 Rinse Blending Bowl and then pour in the water 5 Place pumpkin capsicum amp peas into the Steamer base Place onto eme the Blending Bowl N7 6 Rinse in water a piece of baking paper to fit the Steamer top Wring out and then flattern and place into tray 7 Spread the wet couscous evenly onto baking paper amp put
56. e gnocchi asparagus amp 10secs 2 cherry tomatoes to the Blending Bowl 1 Serve immediately Pizzo Pizza Sauce Ingredients 1 onion peeled amp quartered 2 cloves garlic peeled 30g oil 800g diced tinned tomato 1 tbsp tomato paste 2 tsp dry mixed herbs Pizza Dough recipe on page 126 Pizza Topping Suggestions Mushroom Onion Ham Salami Chicken Capsicum Olives Cheese There are many options c eO ut Co Preparation Acc Oo A i M 1 Place in onion and garlic 2 Select CHOP 10 secs 3 Scrape down the bowl Add oil and select SAUTE 4 2 min 4 Add tomoatoes tomato paste and herbs Remove measuring cup amp cH 8min 2 100 C place Cooking Basket upside down on top of the Blending Bowl lid Caution Cooking basket will become hot Note This makes a batch of sauce The unused portion can be frozen for future use 5 Shape dough on floured surface and transfer to lightly oiled tray 6 Cook in oven for 5 minutes on 200 C 7 Spread sauce over pizza base add your favourite toppings amp sprinkle with cheese 8 Cook for a further 10 15 minutes Main Dishes 102 THIERNYO Basic Risotto Serves 4 Ingredients 1L of hot stock just boiled 1 large onion 2 cloves of garlic peeled 4 sticks of celery finely sliced 20g butter AOg olive oil 400g risotto arborio rice 200g dry white wine or stock Salt amp black pepper to taste 20g butter extra 50g patmesan cheese grated
57. e ham tomatoes cheese and herbs onto the baking paper then pour in the egg mixture f Place the steamer onto the bowl Position the lid on top 8 Select STEAM 9 Check after 10 mins if mixture is cooked this will depend on your filling and quanities If completed before the Auto program has finished press PAUSE then STOP CANCEL button to cancel cooking Main Dishes 112 2 ESL Se a E _ p Adi 7 RB P NR p S JI s E NE a ing a nun ara Sf E TUN E rm I E Se ee ee mm Ls Bie F ail a a x SS PR E u Ed is E n M a FI a i en i i emu a a z i n Bread Makes 1 large loaf or 10 bread rolls Ingredients 450g water 15g fresh or 7g dried yeast 750g bakers flour 3tsp bread improver optional 1tsp salt Preparation Mis WW Ww Acc Place in the water WI 1 min 40 C 1 2 Add ingredients in this order yeast flour improver optional and salt 3 Select KNEAD 4 To remove dough turn bowl upside down over a lightly oiled bowl unlock the dough hook Gravity will drop the dough and hook into the bowl Remove dough hook from the dough 5 Cover dough with plastic wrap and put in a warm spot for approx 1 hour until doubled in size 6 Remove dough from bowl and knock out by shaping into a loaf rolls or put straight into a loaf tin 7 Allow to rise for another 30 mins until almost double in size again 8 Bake for approx 30 minu
58. eans rinsed amp drained 2 tbsp tomato paste 1 tsp chilli spice mix Salt Preparation Acc ri 1 Place in onion garlic amp fresh chilli 2 Select cHoP 10 secs 3 Scrape out mixture amp transfer 4 to the Mixing Bowl Add remaining ingredients 4 Cook 30 40 1 85 C 5 mins 5 Serve with sour cream grated parmesan and coriander 84 THERITIG Makes 20 Meatballs Ingredients 2 slices of day old bread torn into quarters Handful of fresh parsley 5Og parmesan cheese 3 slices prosciutto or 2 slices of bacon 2 tbsp milk 400g pork or beef mince 120g sausage meat 15 tsp dried basil 14 tsp dried oregano 15 tsp sea salt 1 egg Marinara sauce 4 cloves of garlic peeled 1 tbsp olive oil 800g tin peeled tomatoes 1 pinch of sea salt 1tbls balsamic vinegar 1 tsp dried oregano 85 c mn Co Co p Preparation Acc ri 4A i M 1 Preheat the oven to 200 C 2 Place in the bread parsley parmesan amp prosciutto or bacon PULSE for 8 seconds 3 Tip out into a bowl amp stir in the milk Set aside 4 Add the meat sausage meat herbs salt egg and breadcrumb mixture 30secs 1 5 Shape meatballs with wet hands amp place on a baking tray spray tray with a little oil or cover bare tray with baking paper 6 Bake for 20 minutes f Meanwhile make the marinara sauce 8 Run the blade on empty at speed 5 and drop in the garlic cloves 10 secs 5 through the m
59. easuring cup hole in the lid 9 Scrape down with the spatula amp add olive oil 4 10 Select the following settings 3mins 1 100 C 11 Add the tomatoes salt balsamic amp dried oregano Remove 10 mins 1 100 C measuring cup amp place Cooking Basket upside down on top of the bowl lid Caution Cooking basket will become hot 12 Cook some spaghetti as per packet instructions Main Dishes 86 THIERNYO Apricot Chicken Serves 4 Ingredients 1000g chicken thigh fillets chopped into small bite sized pieces 1 tbsp olive oil 120g dried apricots cut in half 400ml can apricot nectar 110g chicken stock 1 packet french onion soup mix Salt and pepper to taste 1 tablespoon chopped parsely Variation Add some curry powder to taste at step 2 and sprinkle with toasted almond flakes when serving 87 Main Dishes c c L1 c xs E a Preparation Acc o WI NO 1 Addin oil and chicken 3mins 1 90 C 5 2 Add all the other ingredients except parsley 5 min 1 100 C 3 Remove measuring cup amp place Cooking Basket upside down on top of the bowl lid to let the 20 mins 90 C 5 sauce thicken Caution Cooking Basket will become hot 4 Sprinkle parsely over the chicken and serve with rice or mashed potato Beef Goulash Serves 4 Ingredients 1 large brown onion peeled and quartered 2 garlic cloves peeled 20 olive oil 20g butter 500g gravy beef trimmed and cut into 3cm cubes 200g button mus
60. eft idle for 10 minutes after program completion machine will automatically enter WARM mode Tip If you prefer your soup to be super smooth allow the soup to cool down and then select SMOOTHIE a builtin safety feature will not allow the Thermopro to operate above speed 4 if the temperature is more than 60 C me 57 Ideal for soups containing meat Default Setting Step 1 Speed 10 for 30 seconds Step 2 Speed 3 and temperature 100 C until finish Default timer is 30 minutes Timer adjustable from 15 60 minutes If left idle for 10 minutes after program completion machine will automatically enter WARM mode Geer 57 Default setting Speed 5 for 1 minute Timer adjustable from 1 second 5 minutes If left idle for 10 minutes after program completion machine will turn off automatically saure 57 Default setting Speed 1 temperature 120 C for 5 minutes Timer adjustable from 1 30 minutes If left idle for 10 minutes after program completion machine will automatically enter WARM mode mmg i57 Default setting Speed 2 Temperature 100 C Heat Power 10 for 30 minutes Speed adjustable from O 3 Temperature adjustable from 90 120 C Heat power adjustable from 0 10 Timer adjustable from 5 60 minute If left idle for 10 minutes after program completion machine will automatically enter WARM mode SS AD IMPORTANT Kneading must be done using the
61. ep for approx 5 mins Adjust time according to your taste 3 Place tea in fridge to cool if necessary 4 Serve with ice cubes amp slice of lemon 58 TRHERMNO PRO Ginger Beer Ingredients 180g of brown sugar 2 lemons washed peeled pith removed 180g of ginger peeled amp cut into cubes 1000g mineral water Iced Coffee Ingredients 300g milk 2 shots of espresso coffee 2 scoops icecream 200g ice cubes 1 tbsp liquid sugar optional 59 Beverages r3 c Dd c cC 4 Preparation Acc Hd i x 1 Place in sugar lemon amp ginger 20secs 8 2 Add 350g water 5 secs 8 3 Strain mixture into jug add remaining water amp serve D Lh E Ko Preparation Acc 1 Place in all ingredients 2 Select the following settings 20 secs 10 E TRHERMNO comm PRO Pumpkin and Curry Soup Serves 6 ue i n Ingredients Preparation Acc WE Gi UU wy 300g peeled pumpkin small dice 1 onion peeled amp chopped 1 Place in all ingredients 2 Select SMOOTHIE 1 2 cloves garlic peeled 1 tbsp olive oil 3 Select Thick SOUP 2 small potatoes peeled amp chopped 1000g chicken or vegetable stock 4 Serve with sour cream amp chopped chives Salt 1 tsp curry powder Pumpkin Soup EJ c b amp Ingredients Preparation Acc WM EF VO VU ae casi 1 Place in all ingredients 1 onion peeled amp quartered 1 carrot pee
62. erries blueberries maple syrup amp cream Desserts amp Baking 152 THERMO Makes approx 10 Ingredients 250g milk 20g mixed peel 500g bakers flour 1 tsp salt 7Og butter 45g sugar 1 egg 20g fresh yeast or 15g dry yeast 1 1 2 tsp ground cinnamon 1 1 2 tsp ground nutmeg 1 2 tsp ground cloves 150g sultanas Piping mixture 80g flour Pinch salt 1tsp of oil 100g water Sugar syrup 2tbsp water 2tbsp sugar 153 ce co Lr Lr e A Preparation Acc ri m i du 1 Preheat oven to 220 C amp grease or line a baking tray with baking paper 2 Pour in milk W imn 4 90c 3 Add all remaining ingredients 10sec 4 4 Select KNEAD 5 Tip dough into a lightly greased bowl Cover with plastic wrap amp leave to prove in a warm place for approx 1 hour It should double in size 6 Cut evenly into approx 10 pieces and shape into buns Place the buns close together on a baking tray lined with baking paper Cover amp let prove for a further 15 minutes 7 Meanwhile make piping mixture by placing in the ingredients 8 Select CHOP 30 secs 9 Pour mixture into a piping bag 10 Pipe crosses onto the buns amp bake in oven for 10 15 minutes until golden 11 When cooked remove from oven amp proceed to make the sugar syrup 12 Place in water amp sugar 2mins 4 90 C 6 13 Brush warm buns with syrup Desserts amp Baking 154 TRHERMNO PRO Cheesy Spinac
63. ghly cut you can also use meaty beef bones instead to make beef stock or fish heads to make fish stock 2 carrots roughly chopped 1 2 sweet potato 1 onion peeled roughly chopped amp quartered 2 small stalks of celery Few sprigs or rosemary thyme and parsley 3 bay leaves 5 peppercorns Approx 1200g water 21 Basics Preparation Acc 1 Place in all the vegetables 2 Select cHoP 10 secs 3 Add rest of ingredients adding the water last and filling the bowl only to the max level as indicated on the side of the bowl 4 Select 1hr 30 mins 5 Pour the stock from blending bowl through a strainer into a container Discard vegetables and bones Cool to room temperature then store in fridge Note When the stock has cooled in the fridge any fat can easily be skimmed off from the top as it will harden on cooling Hard and Soft Boiled Egos 0 0 D B i mall Ingredients Preparation Acc a 1 Pour in water 2 Add up to 8 eggs into the p Eoo ie 3 For soft boiled eggs large 700g 11 mins 1 120 C 4 For hard boiled eggs 14 mins 1 120 C Asian Style Rice Serves 4 Cooking time 50 mins 0 D This style of cooking rice takes longer and is a little drier than the western style of cooking An edible Preparation Acc 1 Place in rice and water crust on the bottom of the bowl is des Ae 2 Select i RICE normal when cooking this recipe i
64. h Puffs Makes 24 Ingredients 100g fresh spinach leaves 125g cheddar cheese cut into chunks 50g parmesan cheese cut into chunks 250g milk 125g butter 125g plain flour 3 eggs 155 Desserts amp Baking Preparation Acc ri Preheat oven to 180 C Line 2 baking trays with baking paper Place in the spinach amp cheeses PULSE for 7 seconds Put the Blending Bowl aside Wi 3 mins Add in milk and butter to the Mixing Bowl 80 C 4 Add the flour 1 min o1 sec eae OE Tem e pops res Let stand for 5 mins for the mixture to cool or place in the refrigerater for 5 minutes 9 Add the eggs slowly through the Measuring Cup opening in the bowl 1 min lid one at a time 10 Add the spinach mixture to the dough 1 min 11 Then drop the mixture by tablespoons 3 cm apart onto the baking trays 12 Bake for approx 25 30 min until puffed and golden 13 Turn oven off and leave slighly open and allow the puffs to cool until they are warm Then serve Puff Pastry Pin Wheel This would be the easiest snack ever Variations are endless Great for children s snacks nibbles canapes etc Ingredients Sheets of Puff Pastry cut in half and defrosted Filling of your choice Savoury filling suggestions 1 Olives deseeded salami sundried tomatoes 2 Cream cheese smoke salmon and chives 3 Mushrooms and seasoning 4 Ham grated cheese and tomato paste 5 Fresh Spinach gr
65. he Blending Bowl and place Steamer on top T Place a sheet of baking paper under the Steamer lid this stops the steam from dripping onto the puddings 8 Select sTEAM 20 25 mins 9 Use a skewer to check if they are cooked It should come out clean when they are cooked through Turn out and serve with custard cream or ice cream Desserts amp Baking 140 TRHERMNO PRO Vanilla icecream Ingredients 2 vanilla pods 600g full cream milk 200g full cream 180g sugar 6 egg yolks Pinch of salt 141 Desserts amp Baking E Preparation Acc 1 Split the vanilla pods 8 mins 2 90 C 6 lengthways and put them in the bowl with all the ingredients 2 Remove the vanilla pods amp pour mixture into a suitable container amp cover Set aside to cool 3 Place in freezer for at least 10 hours 4 Put in fridge 15 minutes before serving then cut the icecream into pieces 5 Place in blending bowl 15 secs 9 6 Scrape down bowl 4 30secs 6 Sweet Muffins Makes 12 Ingredients 125g butter in pieces 250g self raising flour 300g milk 100g sugar Sweet filling suggestions Blueberries raspberries diced cooked apples cinnamon lemon butter chopped dates chocolate bits Preparation Acc ri 4 i NA 1 Pre heat oven to 190 C and lightly grease the bottom of a muffin pan or insert cases 2 Place in butter 30 secs 80 C 3 Add flour milk and sugar 4 Add 1 1 2 cups of your fil
66. heese 80g olive oil Salt and pepper to taste Preparation Place in pine nuts and garlic 1 2 PULSE 5 secs 3 Scrape down bowl and add basil and cheese 4 4 30 secs 5 Whilst processing pour the olive oil in slowly through the top 6 Stir in salt amp pepper to taste when finished You can keep in a jar for up to a week or freeze in usuable amounts and thaw when required Dips Spreads amp Sauces 36 Basil and Spinach Pesto Serves 4 Ingredients 1 large bunch fresh basil 1 large bunch fresh baby spinach leaves 3 garlic cloves 125g olive oil 65g toasted pinenuts optional 5Og parmesan cheese Season Guacamole Serves 4 Ingredients 2 avocados 1 tosp plain yoghurt 3 cloves garlic 1 lime juiced 2 large red chillies Handful fresh coriander Season 37 Dips Spreads amp Sauces Preparation Acc 1 Place in basil amp spinach 1 min 4 0 E PC 1 2 Add garlic olive oil pinenuts cheese amp seasoning 3 Select CHOP 20 secs 4 PULSE 2 3 times until desired consistency is reached r3 ejes C Preparation Acc Hd 20secs 3 1 Place in all ingredients E ao a 2 Select CHOP 3 PULSE 2 3 times until desired consisteny is reached 4 Serve with biscuits amp a sprig of coriander on top Chocolate Hazelnut Spread Serve 4 6 Ingredients 300ml boiling water 2 tbsp baking
67. hicker in cut steaming may take longer 10 mins 6 Press Pause and check if fish is cooked Press again to continue steaming if needed Main Dishes TRERNNQ ka hiie E DRO KITCHE Serves 4 Ingredients 1 onion peeled and quartered 2 5cm peeled ginger 1 clove garlic peeled 1 lemon grass stalk 1 2 tsp dried chillli flakes 1 tbsp fish sauce 500g vegetable stock 1 tsp palm sugar c ca pi Lt 450g Salmon fillets cut into 2 5cm a E kd Preparation Acc H i M 1 Place in onion garlic ginger lemongrass and chilli flakes 2 Select CHOP 10 secs 3 Add vegetable stock fish sauce and sugar 8secs 2 4 Select 2 hours 5 In last 20 minutes of remaining cooking time add the fish Serve with rice or noodles 97 Butter Chichen Serves 2 3 Ingredients 400g chicken diced into bite sized cubes 2cm piece ginger peeled amp grated 1 garlic clove peeled amp grated 60g natural yoghurt 2 1 2 tsp garam masala 1tsp chilli powder 1 tsp turmeric Pinch of salt Pepper to taste 3 tbsp tomato paste Juice of 1 2 lime 25g almond meal 1 medium onion peeled amp quartered 80g butter 1 2 tbsp olive oil 1 small bay leaf 2 tbsp cream 1 1 2 fresh chopped coriander save some for garnish L J C h Preparation Acc 4 i ud 1 First prepare the mixture for the chicken marinade In a bowl add chicken ginger garlic yoghurt garam masasla
68. hrooms quartered 2 red capsicums peeled and sliced 1 tbsp flour 1 tbsp sweet paprika 2 bay leaves 200ml beef stock 400g can diced tomatoes 2 tbsp sour cream Extra sour cream and some chopped flat leaf parsley to serve Preparation 1 Place in onion and garlic Select CHOP 10 secs 3 Add oil butter and beef 4 mins 80 C 5 4 Add rest of ingredients except 1 mins sour cream and parsely 5 Select 2 hours 6 When cooking has finished take 30 secs a little of the juice and stir in sour cream then add to bowl 7 Serve with wide egg noodles or with bread amp top with extra sour cream amp parsley Main Dishes 88 TRHERMNO PRO Beef Stroganoff Serves 4 Ingredients 1 brown onion peeled amp halved 30g butter 30g oil 500g beef strips 250g sliced mushrooms 2 beef stock cubes Salt amp pepper to taste 100g tomato paste 375g water 300g cream or sour cream 50g corn flour 89 Main Dishes 1 Preparation 1 Place in onion and select CHOP 5 secs 2 Scrape down sides of bowl add butter and oil 4 2 mins 1 100 C 3 Add beef strips mushrooms tomato paste stock cubes salt amp pepper and water Remove Measuring Cup and place Cooking Basket upside down on top of the bowl lid Caution Cooking Basket will become hot 10 mins 1 100 C 4 Add the cream and cornflour 10 mins 1 100 C 5 Serve with pasta or rice Serve 4 Ingredients 3
69. il 500g extra lean pork mince 2 tbsp hoisin sauce 8 or more iceberg lettuce leaves washed 163 Kids Meals Preparation Acc 1 Place in mushrooms carrot amp 20 secs E en zucchini and select CHOP 2 Setaside 3 Place in onion and garlic and 15 secs select CHOP 4 Scrape down sides of bowl add 1 min oil and select SAUTE 5 Add in pork amp select SAUTE 6 Check that pork is browned Saute again if necessary f Add chopped vegetables hoisin sauce and select SAUTE 8 When the carrot is tender and the meat cooked it is ready Drain off any liquid 9 Spoon the pork mixture evenly into the lettuce cups Choc Banana Icecream Serves 2 4 Ingredients Preparation Acc GO QUU UU Gy 2 dun bananas frozen until L Peele rousniychan terse ee bananas Place in Blending Bowl 1 tsp sifted cocoa or cacao 2 Select SMOOTHIE 3 Add cocoa 5 secs 5 4 Serve Kids Meals 164 Index Basics Asian Style Rice Breadcrumbs Egg Whites Grated Cheese Hard or Soft Boiled Eggs Meat or Fish Stock Mince Meat Pasta Dough Porridge Pure Butter or Butter Blend Red Curry Paste Steamed Rice Vegetable Stock Concentrate Vegetable Stock or Broth Whipped Cream Yoghurt Dips Spreads and Sauces Basil amp Spinach Pesto B chamel Sauce Beetroot Dip Bolognese Sauce Broad Bean amp Parmesan Dip Index 14 22 15 16 24 22 18 24 26 17 25 23 19 15 1
70. in which you store it Solidified polenta can be sliced into slices chips or cubes before being roasted grilled or pan fried Potato Salad Ingredients 4 spring onions thinly chopped 250g rashes of bacon diced 1 2 tbsp vegetable oil 500g water 5 large potatoes peeled amp diced into cubes 300g mayonnaise D n f 2 x B Preparation Acc 1 Place in spring onions bacon 4mins 1 80 C 5 amp oil 2 Setaside in large bowl 3 Rinse out Blending Bowl and pour in water 4 Add potatoes to Cooking Midi c amp put into Blending Bowl 5 Select steam After 10 mins pause cooking and check if potatoes are soft If they are continue to step 4 If not continue with steam program until they are 6 Add potatoes to bacon and onions and allow to cool 7 Mix through mayonnaise Side Dishes 76 THIERNYO Vegetable Stir Fry Serves 2 c e nds t Ds Ingredients Preparation Acc H Ups Oh VRESidpiS SEHE 1 Place in all chopped vegetables 5mins 1 80 C mushrooms broccoli snow peas olive oil amp seasoning red capsicum garlic 2 tbsp olive oil Seasoning v i nf Ingredients Preparation Acc i oe d dE 1 Pourin the water 500ml water 2 Place chopped vegetables in the Steamer qu ej 3 Place Steamer on top of bowl amp place on the steamer lid 4 Select STEAM 77 Side Dishes Cauliflower amp Broccoli with Bechamel Sauce
71. ings of choice Do not overwork the mixture as they will turn out tough and chewy 12 secs 2 5 Place mixture into muffin tins cases on middle shelf in oven and cook for 25 minutes 6 Place on rack and allow to cool Desserts amp Baking 142 TRIG MULTI FUNCTIONAL PRO KITCHEN FOOD PROCESSOR Makes 12 Ingredients 125g butter in pieces 250g self raising flour 300g milk Pinch of Salt Savoury filling suggestions Cooked diced bacon ham grated cheese crumbled feta sundried tomatoes chopped olives pesto Preparation Acc mixed herbs 1 Pre heat oven to 190 C and lightly grease the bottom of a muffin pan or insert cases 2 Place in butter 30 secs 80 C 3 Add flour milk and salt 4 Add 11 2 cups of your filings of choice Do not overwork the mixture as they will turn out tough and chewy 12 secs 2 5 Place mixture into muffin tins cases on middle shelf in oven and cook for 25 minutes 6 Place on rack and allow to cool 143 Peanut Butter Cookies Makes 24 Ingredients 250g peanut butter smooth 250g sugar 1 large egg F Fc Preparation Acc ri m ud 1 teaspoon baking soda CU VC Pre heat oven to 180 C Line a baking tray with baking paper Place in all the ingredients 1 2 3 A Select cHoP 20 secs 5 6 Roll 1 tsp of the dough into a ball and place on the baking tray Repeat Place dough balls 3 cm apart on cookie sheet and fl
72. k up bread and place in bowl 2 Select CHOP 1 min Whipped Cream eda ac Ingredients Preparation Acc H i i x 200ml thickened cream o l l u gi 2tsp of icing sugar if desired 1 Place in ingredients with Mixing B Tool attached 2 Process until desired consistency 3mins 4 is achieved Note After 1 min press PAUSE and check cream density then continue do this every 15 secs Cream can turn quickly so keep checking 15 Basics Voghurt Ingredients 1200g milk 200g thickened cream 200g greek natural yoghurt E99 whites Ingredients 2 10 egg whites Pinch of salt Preparation Acc D HE B i 1 Place in all ingredients 2 Select YOGURT 3 Walk away for 8 10 hours Store in the fridge The yoghurt will thicken If you want a much thicker yoghurt reduce the milk to 1000g oO e Li c cC i H B 4 Preparation Acc md I 1 Place in all ingredients Tips Eggs should be at room temperature Egg whites bowl blades and mixing tool must be spotlessly clean with no trace of oils or egg yolk Temperature should always be set at 37 C Basics 16 TRHERMNO PRO Pure Butter or Butter Blend Ingredients 600ml cream must be very cold Ice cold water approx 1 litre Note The freshness of the cream makes a difference to the time it takes for the cream to separate so setting the machine to 6 mins allows for extra processing time
73. led amp quartered Select Select mix soue 1 apple cored amp quartered 250g peeled pumpkin small dice Handful of fresh sage Add cream and stir 10 secs 3 Salt and black pepper Serve Cream to taste 61 Soups Serves 4 Ingredients 2 onions peeled amp quartered 2 cloves of garlic peeled 1tbsp olive oil 800g tinned tomatoes 600g of chicken stock Handful of fresh basil 85g tomato paste 1 2 tbsp sugar Salt amp papper to taste ri ac Ay Preparation Acc d ic SY 1 Place in onion and garlic BT ac 10 secs 7 2 Scrape bowl down with spatula A 3 Add oil 2mins 1 100 C 4 Add all other ingredients 5 Select 6 Select Quick SOUR 1 Serve 62 THIERNYO Creamy Mushroom Soup Serves 4 Ingredients 1 onion peeled amp quartered 2 cloves of garlic peeled i 30g butter e 500g mushrooms cut into Preparation Acc ry quarters Place in onion and garlic 10 secs 7 1tbsp of flour 600g chicken or vegetable stock Scrape bowl down with spatula L TE Add butter 2mins 1 100 C Flat leaf parsley to stir through Salt amp pepper to taste Add mushrooms 30secs 7 Scrape bowl down with spatula 4 Place in flour 8 secs T Pour in stock Select SMOQOTHIE ME DESEE UE INA S m I Select Quick SOUP 10 Stir in cream parsley salt and pepper to taste and serve 63 Soups Watercress amp Potato Soup
74. lnuts Add rest of ingredients Select CHOP 30 secs BI aee S e Pour into prepared tin and bake in oven for approx 1 hour or until skewer comes out clean Allow to cool then turn onto wire rack Butternut Pumpkin Flatbread Ingredients 1 quantity of pizza dough See page 126 for recipe A little cornmeal polenta for the baking sheet 200g extra sharp Cheddar 500g butternut squash peeled seeded thinly sliced into small pieces 1 2 red onion thinly sliced 1 4 cup pine nuts 1tbsp fresh thyme leaves 40g olive oil Salt and black pepper Preparation Acc 1 Preheat oven to 200 C 2 Line a baking tray with baking paper amp spinkle with cornmeal Flattern amp shape the dough into a large rectangle to fit the tray Place in cheese Select CHOP 10 13 secs Set aside SIFSSE Eg Place in all the ingredients except the cheese into a large bowl and mix through with clean hands Then spinkle the mixture evenly all over the dough and finish with the grated cheese Bake in oven for 20 25 mins until golden Breads amp Dough 120 TRHERMNO PRO Date Loaf Makes a standard size loaf Ingredients 125g dates 125g brown sugar 60g butter 250ml boiling water 300g self raising flour 1tsp bi carb soda 1tsp vanilla extract 121 Breads amp Dough Preparation Acc ry A L du 1 Pre heat oven to 180 C Grease line loaf tin
75. megs SMOOTHIE GROUND CINNAMON 4 cinnamon quills SMOOTHIE repeat if required Select swcorsg Whilst the ThermoPro is running quickly place the cloves in the Measuring Cup GROUND CLOVES 10 hole cloves il d and tip into the bowl and lock Repeat swooruiE if required GROUND CORIANDER 10g whole coriander seeds See ground cloves ALMOND MEAL 200g whole almonds EMDOTHIE At LO AU TRHERMNO PRO Useful Tips 11 The ThermoPro recipe book has simple recipes to experiment with and help you to get to know your machine and its functions There are many other resources available to you so you can experiment and get the best from your machine Thermo style cooking is a new way of cooking and there are many recipe books websites and blogs that are a great way to further your knowledge and gain confidence with your ThermoPro Recipes can be easily converted for use in the ThermoPro For example when reading through a recipe written for other thermo machines read through the entire recipe and see if some of the processes can be changed to an auto program available to you ThermoPro does not have reverse so substitute it for speed 1 no speed or use the mixing bowl which has the kneading hook which will gently stir the food All of the recipes here have been compiled and written for the ThermoPro We encourage you to substitute flavors and ingredients to your family favorites
76. n peeled and quartered 300g stock 300g milk Black pepper to taste Fresh coriander small handful 100g cream Preparation Acc i du 1 Place in rice sugar rind amp 20 secs 9 ginger i 2 Add carrots amp onions 3 Select cHoP 20 secs 4 Add stock milk pepper and coriander 5 Select SMOOTHIE 6 Select Thick SUF 7 Add cream 15 secs 3 THIERNYO Potato and Leek Soup Serves 4 Ingredients 1 onion peeled and quartered 500g leeks cleaned roughly chopped 1tbs oil 1tbs butter 1 large potato peeled roughly chopped 750g chicken stock 100g cream s F ac Preparation Acc HJ az i ae Place in onion amp leeks Select CHOP 10 secs Add butter and oil 2mins 2 100 C Select Quick SOUP 1 2 3 4 Add potato and stock 5 6 Add cream 15 secs 2 69 Soups Cauliflower Soup Serves 4 Ingredients 30g parmesan cheese 500g vegetable or chicken stock 500 600g of cauliflower florets 100g milk 20g butter Nutmeg to taste Salt to taste Preparation Acc Hoc E 10 secs 8 e Fi 1 I 1 Place in parmesan 2 Empty bowl and set aside 10 secs 3 Place in stock cauliflower milk amp butter 2mins 2 100 C 4 Select 5 Select Quick SOUP 6 Add nutmeg and salt to taste 20secs 2 Soups 70 THIERNYO Moroccan Style Red Lentil Soup Serves 6 Ingredients Handful of fresh parsley amp
77. nife 500g Chicken livers washed and deveined 125g butter 1 3 tsp nutmeg 60ml orange juice Pinch of salt 2 tbsp thickened cream 39 Dips Spreads amp Sauces c c Co CI Preparation Acc al c 1 Place in onion bacon garlic amp B7 berries B 2 PULSE for a few seconds and scrape down the sides 3 Add rest of ingredients except cream 4 Select STIR 15 mins 1 5 5 Add cream 30 secs 4 6 Put into ramekins amp place in the fridge once cooled to set for several hours 7 Serve with fresh bread or savoury biscuits Olive Tapenade Ingredients 1 clove of garlic peeled 300g black olives A few Rosemary amp Thyme leaves Salt amp Pepper to taste Olive oil Preparation Acc A ia W amp 1 Place in garlic Ssecs 7 2 Scrape down sides 4 3 Add rest of ingredients except olive oil 4 Select 10 secs 5 Place mixture in jar and cover with olive oil 6 Store in refrigerator Dips Spreads amp Sauces 40 TRERMO MULTI runcrional 2 KITCHEN FOOD uncrional Di Cashew Paste Ingredients 300g raw cashews 1 1 2 tbsp macadamia oil 1 2 tsp salt 5 10g rice malt syrup 41 Dips Spreads amp Sauces inata AT P q e E iMt i i E made a tg TT fie Mr i v ne ia 4 i 23 T a re Sa i ET EE i vn L Net i r 0 cee May FH ita We vy Y a Tl ui eet Vo TER Mili a4 i TIN ELLI S
78. of boiling water 200g icing sugar sifted 135 HL a es Kn Preparation Acc 1 Rinse the Blending Bowl with cold water amp empty this will help stop the bowl from catching when heating the milk 2 Place in all the creme patissiere ingredients mins 4 80 C 5 3 Pour into a bowl amp cover with plastic wrap Make sure it touches the entire surface of the creme so it does not form a skin amp set aside to cool to room temperature 4 Whilst this is cooling pre heat oven to 180 C 5 Make your Choux Pastry 6 Place pastry mixture into a piping bag and pipe 7cm long by 3cm wide eclairs on a baking tray lined with baking paper Ensure there are gaps between each one as they will expand f Clean the Blending Bowl so it will be ready to make the icing later 8 Bake for 30 mins When they are cooked turn the oven off but leave them to cool and dry completely in the oven leave the oven door slightly ajar This will stop the pastry from collapsing 9 When completely cool split each one open amp pipe or spoon your creme patissiere in one half amp put the two together 10 Make the Glace icing Place in the ingredients 20secs 4 11 Ice the Eclairs immediately as the icing sets quickly Desserts amp Baking 136 TRHERMNO PRO Vanilla Custard Serves 1 2 R 5 sodas CH Ingredients css Preparation Acc H i SUB SUE 1 Place in sugar amp corn flour 10secs 9 3
79. on juice 15 secs 4 T Rinse the cucumber mixture under cold water then squeeze out excess moisture 8 Add the cucumber 20secs 1 9 Season to taste transfer to serving bowl and refrigerate until ready to serve Hummus amp Sesame Dip Ingredients 400g tinned chick peas drained 60g of olive oil Juice of 1 2 lemon 1 clove garlic peeled Salt to taste 1 2 tsp cumin powder 5 drops of pure sesame oil 1 tbsp Greek natural yoghurt Preparation Acc ri i 1 Place in chickpeas and lemon juice 2 Select cHoP 45 secs 3 Addin garlic and olive oil 1 min 10 4 Addin salt cumin sesame oil 25 secs 3 5 Add in greek yoghurt 1 min 3 6 Serve in dish with pouring of olive oil and sprinkle of Paprika Dips Spreads amp Sauces 32 TRHERMNO PRO Beetroot Dip Serves 4 i c EJ Li Ingredients Preparation Acc Asmal i cooked amp peeled 1 Place in beetroot and garlic 1 tbsp plain yoghurt 1 clove garlic 2 Select CHOP 20 secs EL SP men i 3 Add lemon juice yoghurt amp Seasoning season 4 Select CHOP 10 secs ie m Bib E Ingredients Preparation 300g raspberries or strawberries 1 Place in all ingredients 300g sugar 2 Select STIR 3 Pour in warm sterilised jar and refrigerate when cool 33 Dips Spreads amp Sauces Jamalade Ingredients 2 large oranges 100g water 1 2 lemon 250g sugar Preparation Acc p tog CC
80. peseed coconut 1 tbsp water Preparation c ca pi Lr Acc ri A i M 1 Preheat oven to 180 C 2 Place in all ingredients except oil and water 20 secs 10 3 Add oil and water 15secs 4 4 Empty out onto baking paper and push ingredients together to form one piece Place another piece of baking paper on top and roll out to about 3mm remove top piece of baking paper 5 Use a shape cutter or cut into squares Place with the baking paper onto a baking tray and cook for 25 minutes Check after 15 mins and if edges are getting too brown cover with baking paper 6 When cooked remove and place biscuits carefully on cooling rack 7 When completely cold keep in an airtight container for up to 5 days Desserts amp Baking 148 TRERNNQ ka hiie E DRO KITCHE Shortoread Makes approx 16 pieces Ingredients 250g butter at room temperature 100g caster sugar c c Ld p 300g plain flour sifted Preparation Acc G A T d 90g rice flour sifted C C M MT Preheat oven to 150 C Place baking paper on 2 baking trays Place in butter and sugar Add the flours 1 min 3 1 2 3 4 Select 5 6 Turn the mixture out onto a floured surface and bring the mixture together with your hands and knead gently until smooth 7 Divide the mixture in half Shape one half into a 18cm circle with your hands then carefully place onto the baking tray 8 Press the surface with your palm
81. r ingredients except walnuts Press PAUSE again to restart 9 After another 10 secs press PAUSE add walnuts then press PAUSE again to restart Pour into well greased 20cm ring tin or small loaf tin Bake in oven for 45 minutes 6 7 8 Meanwhile make the cream cheese icing 9 Add lemon peel and sugar to bowl 10 Select CHOP 35 secs 11 After 10 secs press PAUSE add butter lemon juice cream cheese Press PAUSE again to restart 12 After another 10 secs press PAUSE and scrape down with a spatula 4 Press PAUSE again to restart 13 Spread over cooled carrot cake amp sprinkle with walnuts if you desire Desserts amp Baking 132 TRHERMNO PRO Honey Cakes Makes approx 18 Ingredients 180g plain flour 1 1 4 tsp baking powder 1 tsp ground cinnamon Pinch each of ground cloves and nutmeg 1 4 tsp bicarbonate of soda 110g raw caster sugar 40g brown sugar 120g honey 75g almond oil or vegetable oil 100g milk 1 egg 1 tbsp scotch whisky Honey butter icing 80g honey 50g softened butter 200g pure icing sugar sifted 1 tsp lemon juice 133 Desserts amp Baking Preparation 1 Preheat oven to 180 C Grease and flour 1 3 cup capacity muffin tins 2 Sift together flour baking powder spices and bi carbonate of soda and place into bowl 3 Add sugars 10 secs 3 4 Add honey oil milk egg and whisky and select cHOP 20
82. ri M 1 Boil a kettle of 600g of water 2 Place in flour oil salt and WI boiling water 3 Select KNEAD 4 mins 4 This is a very soft dough Flour the surface well Divide dough into 4 pieces and then each piece into 5 Roll out each piece thinly into a circle You will have 20 Rotis 5 Warm up a frying pan until medium hot Place 1 roti in the pan and dry fry until cooked on one side Flip and cook the other side Put aside and keep warm Repeat until all rotis are cooked Delicious served with curry You can also use them as wraps Will freeze well Breads amp Dough 116 TRIG MULTI FUNCTIONAL PRO KITCHEN FOOD PROCESSOR Sujeet Potato amp Chive Damper Ingredients 200g of sweet potato diced 500ml water Good pinch of salt 60g butter 2 cups self raising flour plus extra for dusting 3 4 cup of milk 1 3 cup of milk 1 4 cup fresh chives chopped 1 4 cup fresh flat leaved parsley chopped Little milk extra for brushing 117 Breads amp Dough Preparation Acc Fot a Pd wy 1 Preheat oven to 200 C amp dust a baking tray with the extra flour 2 Pour in the water 3 Place pumpkin into the Cooking Basket amp lower into the bowl attached lid amp measuring cup 4 Select STEAM 5 When cooked lift the cooking basket amp empty potato into the Mixing m 1 min 2 bowl amp add butter 6 Add the rest of the ingredients amp select 5 mins 7 Dough should be very sof
83. salmon pieces cut into chunks 250g fresh prawns 50g frozen peas 3 hard boiled eggs halved 95 Main Dishes Preparation 1 Preheat oven to 200 C 2 Make Creamy Mashed Potato See page 74 enough to cover the dish 3 Place in spring onions amp parsley 4 secs 5 4 Tip out and reserve for later 5 Place the butter flour cream fish stock and salt and pepper into the Blending bowl 6 Select 8mins 3 80C 4 7 Pour sauce into family sized pie dish and add the fish prawns peas and eggs Add the spring onions and parsely set aside earlier Gently Fd fold the mixture together with spatula and allow to cool for 30 mins 8 Cover the mixture with the creamy mashed potatoes making sure to cover the entire dish evenly Make decorative marks with a fork 9 Bake for 30 35 mins or until golden brown Steamed Asian Fish Serves 3 4 Ingredients 2 shallot stems chopped 500g fresh Perch fillets or any white fish of choice 2cm piece of fresh ginger peeled amp grated 2 tbsp soy sauce Season 500m water CI c ac Preparation Acc H i 4 1 Place a piece of wet scrunched up and flattened piece of baking V paper on the Steamer big enough for the fish 2 Place the shallots and then the fish on top of shallots Add grated ginger and soy sauce Season 3 Add in water 4 Place the Steamer on top of Blending Bowl including the steamer lid 5 Select STEAM if fish is dense or t
84. soda 80g hazelnuts 50g sugar 100g dark chocolate broken into pieces 30g cocoa or cacao powder f Og soft butter 100ml milk of choice i ji Preparation Acc ri J i M 1 Preheat the oven to 140 C 2 Add boiling water 3 Add in baking soda it will foam a lot and hazelnuts 4 Remove measuring cup and place cooking basket upside down on top amp 3 mins 100 C of the bowl lid Caution The cooking bowl will become hot The water will turn a blackish purple colour and it may foam up this is normal 5 Whilst this is cooking prepare a bowl with some ice amp cold water 6 When finished carefully strain the hazelnuts and water through the Cooking Basket over the sink then tip the hazelnuts into the ice amp dii water 1 The hazelnut skin should rub off cleanly and quickly Dry the nuts with a clean towel and place on a baking tray and cook for 10 mins in oven 8 Rinse and dry the blending bowl well 9 Add sugar 10secs 8 10secs 8 10 Add hazelnuts and chocolate 11 Add cocoa or cacao butter amp milk Cook until mixture is smooth 6 8 mins 3 50 C 12 Place spread in sterilised jar and store in fridge Use within 15 days Dips Spreads amp Sauces 38 TRHERMNO MULTI FUNCTIONAL PRO KITCHEN FOOD PROCESSOR Chicken Liver Pate Ingredients 1 onion peeled and quartered 250g bacon 1 clove of peeled garlic 12 juniper berries crushed with the flat of a k
85. suring cup hole in the lid 4 Add salt and pepper if you wish Dips Spreads amp Sauces 50 w Beverage Cucumber Lassi Serves 2 e EJ c E ug Ingredients Preparation Acc 190g cUcumber peeled and P 1 Place in all ingredients quartered 150g yoghurt 2 Select 100g iced water Handful fresh mint Good pinch of ground cumin Squeeze of lemon 3 Pour into glasses and serve Banana amp Mango Smoothie Serves 2 ea Ingredients 1 banana peeled amp quartered 1 mango peeled stone removed 300g pineapple juice 150g natural yoghurt Handful of ice cubes Preparation Acc 1 Place in all ingredients 2 Select SMOOTHIE 3 Pour into glasses and serve Beverages 52 THIERNYO Healthy Breakfast Smoothie Serves 2 Mia wwe Ingredients Preparation Acc WE Gi NJ OX poe dade 1 Place in all ingredients 200g skim milk 2 Select 2 tbsp peanut butter 1 2 tbsp clear honey 3 Pour into glasses and serve 1 scoop of vanilla whey protein 1 tbsp flax seed with cocoa 2 handfuls of spinach or kale Handful of ice cubes Mixed Berry Smoothie Serves 2 t E amp Ingredients Preparation Acc L 150g frozen mixed fruit berries i pisces aibinsredients 300g milk 2 Select 1 tsp vanilla extract 1 tsp clear honey 3 Pour into glasses and serve 53 Beverages Orange and Mango Smoothie Serves 2
86. t cooked Makes 26 balls Ingredients 150g pitted dates 40g coconut 20g flaked almonds optional can be subsituted for other nuts pumpkin seeds etc 2 tsp cocoa or cacao 2 tsp water Preparation Acc 1 Place in all ingredients 2 Select CHOP 40 secs 3 Check that all ingredients are well chopped and will form into a ball add more water or cH P for longer if necessary 4 Roll into 1 teaspoon sized balls and refrigerate 5 If you wish the balls can be rolled in coconut cocoa or nuts 160 THIERNYO Mashed Vegetable Risoni Serves 4 to 6 Ingredients 1000g water 2 tsp vegetable stock powder 50g risoni 1 small potato peeled and cut into 1cm cubes 1 carrot peeled and cut into 1 cm cubes 150g sweet potato peeled and cut into 1 cm cubes 150g pumpkin peeled and cut into 1 cm cubes 50g grated cheese 161 Kids Meals Preparation Acc 1 Place in water stock and risoni 2 Place in cooking basket and add vegetables 3 Select STEAM After 10 minutes press PAUSE and check if vegetables are soft If they are continue to step 4 If not Continue with the steam program until they are 4 Remove the cooking basket with the spatula Caution It will be hot Set the vegetables aside 5 Save 1 2 cup of the cooking water then drain the risoni through the cooking basket 6 Place the vegetables and saved water back into the Blending Bowl amp sele
87. t tip onto the baking tray amp dust with a little more flour if needed Pat amp shape into a 20cm round Mark with a sharp knife into 8 wedges 8 Lightly brush top with extra milk 9 Bake in oven for 30 35 mins until golden amp hollow when tapped 10 Stand for 5 mins amp serve warm with butter Makes 20cm square loaf Ingredients 500g water 500g Bakers Flour can use wholemeal 15g fresh yeast 1tsp salt 50g oats 30g sesame seeds 30g linseeds 30g sunflower seeds 30g pumpkin seeds Pepitas 30g poppy seeds 30g clear honey 30g olive oil ci Preparation Acc ui c EY rJ 1 Pre heat oven to 200 C Lightly grease cake tin 2 Place in water W 1 min 40 C 3 Add rest of ingredients 4 Select 5 This is a sticky dough scrape into a 20cm lightly greased square tin 6 Set aside in a warm place for 30 minutes or until risen to the top of the tin 7 Bake in oven for approx 45 minutes 8 Let cool in the tin then turn out 118 TRHERMNO PRO Banano Walnut and Date Bread Makes a standard size loaf Ingredients 60g pitted dates 60g walnuts 180g self raising flour 60g wholemeal flour 1 2 tsp cinnamon 120g caster sugar 80g light flavoured oil 2 egg whites 30g water 2 ripe bananas broken into pieces 100g milk 119 Breads amp Dough Preparation 1 Acc Li Pre heat oven to 180 C and lightly grease a standard loaf tin Place in dates Add wa
88. tes in a pre heated oven at 180 C It should sound hollow when the underside of the bread is tapped Breads amp Dough 114 TRHERMNO PRO Multiqrain Brea Makes 1 large loaf or 10 bread rolls Ingredients 450g water 15g fresh or 7g dried yeast 750g bakers flour 3tsp bread improver optional k ie L af Ds ro e 1tsp salt ri di re y 1 cup of grains approx e g Poppy Preparation Acc C X seed linseed sunflower chia 1 Place in the water WI 1 min 40 C pepitas 2 Add ingredients in this order yeast flour improver optional and salt 3 Select KNEAD 4 Add any grains of choice in the final minute of kneading 5 To remove dough turn bowl upside down over a lightly oiled bowl unlock the dough hook Gravity will drop the dough and hook into the bowl Remove dough hook from the dough 6 Cover dough with plastic wrap and put in a warm spot for approx 1 hour until doubled in size 1 Remove dough from bowl and knock out by shaping into a loaf rolls or put straight into a loaf tin 8 Allow to rise for another 30 mins until almost double in size again 9 Bake for approx 30 minutes in a pre heated oven at 180 C It should sound hollow when the underside of the bread is tapped 115 Breads amp Dough Roti Bread Makes 20 pieces Ingredients 620g plain flour 50g canola oil 600g boiling water Pinch of salt c c rt cC i Preparation Acc
89. uyere cheese garlic powder 6 Sausage meat onion and tomato puree af Preparation ay B Er x Pe Ds i i ld hs id 1 Place in the ingredients for the filling PULSE for a few seconds scraping down in between pulsing until a spreadable consistency is reached dl 2 Spread the filling evenly leaving a small border around the edges 3 Roll up as tightly as possible starting from the long end Seal the end with water brushed on the pastry inside edge gently press to seal 4 Chill in the fridge for at least 15 minutes 5 With a sharp knife cut the roll into 1 5cm rounds Lay onto a baking tray lined with baking paper 6 Brush with eggwash and sprinkle on any additional flavourings e g herbs grated cheese 1 Bake for approx 15 minutes check after 10 minutes until puffed and golden 8 Serve after standing for 5 minutes Desserts amp Baking 156 THIERNYO Scones Ingredients 450g self raising flour 50g butter 50g sugar for sweet scones or 1 2 tosp salt for savoury scones 1 egg 250g milk Add sultanas or dates for fruit Preparation Acc H ed i ux scones or grated cheese herbs 1 Preheat oven to 210 C or sundried tomatoes for savoury scones Place in flour amp butter and PULSE for 3 seconds 2 3 Transfer flour mixture to the Mixing Bowl amp add rest of ingredients Wi 30 secs 3 4 Turn the bowl upside down amp place on floured work surface Unlock kneading blade amp
90. ve seeds in Coriander roots 1 small piece of galangal 4 stalks lemon grass chopped 1 tbsp fish sauce Lime rind 6 kaffir lime leaves stems removed 1 2 tsp paprika 1 2 tsp tumeric 25 Basics Ab eG Preparation Acc GG W Way 1 Place in black pepper coriander amp cumin seeds 2 Select 5 mins 1 60 C 3 Set aside 4 Addin bowl oil chillies onions garlic lemongrass galangal coriander roots lime rind kaffir lime leaves 30 secs 8 5 Scrape down sides then repeat 4 30secs 8 6 Add fish sauce paprika tumeric amp fried seeds 30secs 4 7 Scrape down sides then repeat 4 30 secs 4 Porridge Ingredients 1 cup of porridge oats 2 cups of milk or water Topping suggestions Sugar honey goldern syrup fresh berries fresh figs honey amp vanilla yoghurt mixed nuts and honey stewed prunes SERE Preparation Acc 1 Place in porridge oats and milk or water 2 Select PORRIDGE 30 mins 3 Serve into bowls and add your favourite toppings Basics 26 Broad Bean amp Parmesan Dip Ingredients 500ml water 250g frozen broad beans 1 garlic clove peeled 60g extra virgin olive oil 1tbsp fresh lemon juice Salt amp freshly ground black pepper 50g parmesan cheese cut into chunks Preparation Acc EM Y 1 Place in parmesan cheese and select cHoP secs 2 Tip into bowl and set aside 3 Add in water
91. water oil and salt 1 min 40 C 2 Add yeast and flour 6 sec 4 3 Select KNEAD 5 min 4 Transfer dough to floured bowl and rest covered for 30 minutes 5 Divide into 3 portions and allow to rest for a further 15 minutes 6 Shape pizza on floured surface and transfer to lightly oiled tray 7 Cook in oven for 5 mins at 200 C 8 Add your favourite toppings and cook for 10 15 minutes at 200 C 126 Chocolate Cake Makes 20cm 8inch round cake Ingredients 250g sugar 200g self raising flour 50g cocoa or cacao 120g softened butter 1tsp vanilla extract 2 eggs 160g water Preparation mn L Acc Og 4A i M 1 Pre heat oven to 180 C Grease line cake tin 2 Place in sugar and PULSE for 7 seconds 3 Addin rest of ingredients 4 Select CHOP 10 secs 5 Scrape down sides of bowl 4 select CHOP 10 secs 6 Pour mixture into greased or lined cake tin and bake for approx 45 50 minutes 7 Stand in tin for 5 mins then turn onto cake rack When completely cool you can ice and decorate Desserts amp Baking 128 TRHERMNO PRO Orange Lemon Cake Makes a 20cm round cake Ingredients 125g sugar Juice amp rind of 1 orange or lemon 170g butter room temperature 4 eggs 50g milk 250g plain flour 1 tbsp baking powder 129 Desserts amp Baking Preparation Acc 1 Preheat oven to 170 C Grease and line cake tin 2 Place in sug

to the recipe book (pdf.)

Contents

Download Pdf Manuals

Related Search

Related Contents