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MasterChef A book full of recipes prepared with the ETA Gratus food-processor and its accessories

Many thanks to the Zikmundov guest house where we were allowed to prepare the recipes in their kitchen and take photographs of them in a secluded location in the BuchlovskĂŠ mountains. The beautiful surroundings were a rich source of inspiration for us and the peaceful flow of time was only disturbed by clacking plates, clicking cameras and occasional baaing of sheep.


CONTENTS FOOD-PROCESSOR MasterChef A book full of recipes prepared with the ETA Gratus food-processor and its accessories

Beaters and creams 3 Lemon cheesecake 5 Poppy seed cake 7 Cereal and legume grinder 9 Spelt gingerbread cookies 1 1 Wholegrain bread with herb butter 1 3 Wholegrain crackers with cheddar cheese 1 5 Potato soup with buckwheat 1 7 Kneading hook Home-made butter biscuits Home-made rustic baguette Pain au lait Vege burger with home-made buns

1 9 2 1 2 3 2 5 2 7

Attachments for pasta Salmon ravioli Nettle lasagne Semolina pasta with tuna Penne with mayo, rocket salad and chicken breasts

2 9 3 1 3 3 3 5

Meat grinder Meat pie Swedish meatballs Wine sausage Burger

3 9 4 1 4 3 4 5 4 7

Attachments for grating Coleslaw salad GratinÊed potatoes Apple pie Broth - that´s the very basis

4 9 5 1 5 3 5 5 5 7

Poppy seed mill Poppy seed roll Pumpkin buns with poppy seed sauce

5 9 6 1 6 3

Press for fruits, soft fruits and vegetables Currant jam with cherries Home-made ketchup

6 5 6 7 6 9

Glass blender Pumpkin soup Creamy garlic soup Fruit ice-cream Creamy smoothie

7 1 7 3 7 5 7 7 7 9

Citrus juicer Citrus syrup with ginger Lemon cream

8 1 8 3 8 5

3 7

Beaters and creams


Instead of hands, the food-processor masterchef has beaters and whisks to prepare delicious whipped cream, whipped egg whites or cream. It can even whip a single egg, because all the attachments are height-adjustable, depending of the quantity of the ingredients. Thanks to the flexi whisk, your desserts and cakes will be even creamier as the ingredients will be mixed thoroughly. You will appreciate the mixing whisk when making sausage filling or streusel topping.

Beaters and creams Lemon cheesecake Poppy seed cake

3 5 7

Lemon cheesecake Sweets with a touch of sourness


140 minutes 10 servings • 200 G crushed butter biscuits • 500 g mascarpone cheese • 130 g caster sugar • 150 G Lemon cream / 2 lemons • 3 eggs • pinch salt • 2 teaspoonfuls vanilla extract • 200 G sour cream

Preheat the oven to 180 °C ● Line the bottom of a springform cake tin with baking paper, close the form and cut the edges of the paper off ● Line the bottom of the cake tin with mixed biscuits, sprinkle with water and tip the mixture into the bottom using a spoon ● Put this base of the cheesecake in the oven for 10 minutes to bake ●

In the food-processor bowl, mix the mascarpone cheese with sugar and lemon cream (or zest and lemon juice), at a lower speed first which you gradually increase ● When the mixture is well combined, add salt and vanilla extract, gradually beat in the eggs (one by one, not until the previous one is well combined with the cream) ● Pour the cream cheese mixture over the base of the prepared tin ● Reduce the temperature in the oven to 150°C ● Put a small pot with water at the bottom of the oven ● Put the cheesecake into the centre of the oven and bake for 45 minutes ● Reduce the temperature to 120°C and bake for another 35 minutes or until the edges of the cake are stiffen while the middle remains slightly jelly-like ● „Spread the cheesecake with sour cream and put it in the oven again for about 5 minutes ● Turn the oven off, leave the oven door slightly open and leave the cheesecake to cool to a room temperature ● Leave the cheesecake in the fridge for a few hours, or preferably overnight ●


Poppy seed cake For Emanuel the Butterfly


55 minutes 10 servings

• 8 eggs • 55 g almond slices • 11 spoonfuls ground poppy seeds • 5 g baking powder (from potassium hydrogen tartrate) • 150 g honey • 250 g mascarpone cheese • 240 g Soft cheese • 1 vanilla pod • juice from half a lemon • 2 spoonfuls poppy seed oil • jam for spreading the base

Separate the egg whites and yolks ● Whip the egg whites ● Grind the almonds (no need for them to be finely ground) ● With the beater, whip the egg yolks until foamy, add 50g honey, poppy seeds, almonds, baking powder and mix until well combined ● Slowly pour the poppy seed mixture to the egg whites and combine thoroughly ● Put the dough into a cake tin lined with baking paper ● Preheat the oven to 180°C and bake for about 30 minutes (use a wooden skewer for testing) ● When out of the oven, leave it to cool ●

Put mascarpone cheese, Soft cheese, remaining honey, spoonful of poppy seed oil, juice extracted from half a lemon and vanilla pod beans in a bowl and mix properly using the flexi whisk until the ingredients are well combined into a cream ●

Slice the cake base (rid of the baking paper) along the centre in halves and put the upper part aside ● Sprinkle the lower part with poppy seed oil and brush with jam ● Spoon the cream carefully on top of the jam layer ● Place the upper part of the base gently onto the cream layer ● Sprinkle it with poppy seed oil, rub it into the base and slowly spoon the remaining cream on top ● Spread the upper part with a thin layer of jam and put nuts on top ● Finally, sprinkle the cake with poppy seeds ● Leave to rest overnight ●

Cereal and legume grinder


Search under the name: ETA002896010

Buy a miller´s hat and a sack of cereals and start milling your own flour. With our cereal grinder, it will be a piece of cake. You can mill fresh flour from wheat, oat, rye or barley, as well as process lentils, peas, beans, rice or millet grains. These can be used to make mash or thicken sauces or soups. Avoid milling oilseeds, such as poppy seeds or various other seeds. Before milling, always make sure that all the ingredients are dry. Remaining bran can also be further processed. Store the flour in a dry and dark place at an optimum temperature of 15°C. And finally, the most important thing - original millstones made from a mixture of corundum and ceramics must not come in contact with water. To clean the mill, brush it, or mill a little rice towards the end. It will help to clean the millstones. Whether you suffer from gluten intolerance, like to experiment in the kitchen, or just have a liking for home-made ingredients, you do not need to go to a mill to get flour anymore. You can make it in your own kitchen.

Cereal and legume grinder Spelt gingerbread cookies Wholegrain bread with herb butter Wholegrain crackers with cheddar cheese Potato soup with buckwheat

9 11 13 15 17

Spelt gingerbread cookies Healthy goodies


210 MINUTES 40 gingerbread cookies • 400 g spelt flour

• 140 g powdered sugar • 75 g butter • 2 eggs • 2 spoonfuls honey • 2 teaspoonfuls gingerbread spices • 1 teaspoonful baking soda

Using the grinder, finely grind the spelt grain ●

With the kneading hook, work all the ingredients thoroughly until a firm dough forms ● Wrap it in clingfilm, leave it to rest for at least 3 hours (preferably overnight) in a cool place ●

Preheat the oven to 180°C ● Roll out the dough until 0.5cm thick ● Dust it with sugar ● Using cookie cutters, cut shapes a place them on a baking tray ● Bake for 8-10 minutes ● When out of the oven, brush the cookies immediately with whisked egg so that the surface is nicely shiny ●

Wholegrain bread with herb butter There is nothing like a slice of freshly-baked bread


300 minutes 1 loaf

• 380 ml lukewarm water • 1.5 Spoonful of apple vinegar • 3 Spoonful of olive oil • 1,5 teaspoonful honey • 2 teaspoonfuls salt • 360 g spelt flour • 215 g Wholegrain rye flour (2 thirds finely ground, 1 third coarsely ground) • 75 g Wholegrain wheat flour • 250 g butter • 1 spoonful caraway seeds • 1,5 teaspoonful dried yeast • seeds to taste • handful fresh herbs • teaspoonful salt

Using the cereal grinder, grind spelt grain, rye and wheat repeatedly ● Finely grind 2 thirds of the rye flour and sift it ● Allow the butter to soften and then beat it with salt and chopped herbs ● Put the mixture in a small bowl or clingfilm and place it in the fridge to stiffen ●

Place all the ingredients in the foodprocessor bowl and with the kneading hook work the mixture into a slightly sticky, thin dough at lowest speed ● Cover it and let it rise in a warm place until it doubles in volume ● When rising, work it several times on a lightly floured rolling board ● If you have a bread-baker, it can do the whole job for you ●

Form the fully-proved dough into a loaf-like shape, sprinkle it with seeds, make a shallow cut in the loaf, place it on the baking paper and let rise for another half an hour ● Then put it in the oven pre-heated to 220°C and bake for 15 minutes ● Reduce the temperature to 180°C and bake for another half an hour ● Use a wooden skewer to test if it is ready ● Leave the bread to cool for several hours ●

Wholegrain crackers with cheddar cheese Homely crunching


50 minutes 40 crackers

• 80 g oat flour • 140 g Wholegrain wheat /spelt flour • 3 spoonfuls soaked linseeds • 1 teaspoonful salt • 2 teaspoonfuls crushed fresh thyme • 2 teaspoonfuls chopped fresh rosemary • 115 g cold butter • 50 g finely ground cheddar cheese • 125 ml ice-cold water

Grind spelt grain and oat flakes several times to get flour ● Mix all the dry ingredients and herbs in the foodprocessor bowl ● Add cold diced butter and mix it quickly using the flexi whisk until the mixture forms streusel ● Carefully mix in the grated cheese and add water little by little until the dough is well combined ● Wrap in clingfilm and put it in the fridge for at least 30 minutes ●

Preheat the oven to 200°C ● Roll the dough out on a lightly floured rolling board until 3mm thick and cut squares or rectangles with a tracing wheel ●

Place the crackers on a baking tray lined with baking paper ● You can sprinkle it with caraway seeds ● Bake for 8-10 minutes until the edges turn slightly golden ● Leave the crackers to cool and keep them in a tight container ●

Potato soup with buckwheat Healthy thick cottagers´ soup


60 minutes 6 servings

• 2 handfuls dried mushrooms • 50 g butter • 50 g buckwheat flour • 50 g cracked buckwheat • 2 litres broth • 3 large potatoes • 1 large carrot • 1/4 celery root • 1 onion • 1 smaller parsley • salt and pepper, marjoram • 1 egg • 2 cloves garlic

Using the grinder, coarsely grind the buckwheat to get cracked buckwheat and grind it finely to get buckwheat flour ● Slice the carrot, celery root and parsley ● Dice the potatoes ● Put the mushrooms in a cup of water ●

Sauté the finely chopped onions and vegetables on a spoonful of butter until soft ● In a sufficiently large pot, melt the butter and whisk in flour over medium heat (for about 3 to 4 minutes) ● Stirring constantly, slowly add the broth ● Add potatoes, mushrooms with water and sautéed vegetables, salt, pepper, ground garlic and marjoram ● Cook over low heat for 20 to 30 minutes ●

Add seasoning to taste ● Stirring constantly, add whisked egg into the soup a little at a time ● Switch off the cooker and add crushed buckwheat ● Let it sit for about 20 to 30 minutes and serve ● If required, warm the soup up, but do not bring to the boil ●

Kneading hook


Brew your coffee – no need to bother with kneading the dough for pies or pasta anymore. The food-processor will do it for you. It will knead any king of dough no problem. No need to worry that the appliance might overheat when working, because it adjusts its performance to the dough consistency. It can make up to 2.5kg of dough in one go. It can easily process even smaller quantities, because the hook is height-adjustable.

Kneading hook Home-made butter biscuits Home-made rustic baguette Pain au lait Vege burger with home-made buns

19 21 23 25 27

Home-made butter biscuits

For you children with a sweet tooth


120 minutes 30 biscuits • 125 g softened butter (1/2 block) • 140 g powdered sugar • 50 g ground peeled almonds • 350 g plain flour • 2 eggs • pinch salt • 1/2 teaspoonful baking powder • 1 teaspoonful vanilla extract • plain flour for dusting

Stir the flour with a pinch of salt and baking powder ● Add sugar and ground almonds ● Add soft butter and eggs into the mixture ● With the food-processor or kneading hook, work the mixture into a dough until no longer sticky ● Wrap the dough into clingfilm and leave it to rest and chill for an hour in the fridge ●

Dust the work surface with a little flour and roll out the dough until about 5mm thick ● Cut out shapes from the dough ● You can also use cookie stamps for decoration ●

Place the cut-out shapes on a baking tray lined with baking paper and bake them in the over pre-heated to 190°C for about 10 minutes ● The biscuits should turn slightly darker or golden, but not fully brown ● Leave them to cool ●

Home-made rustic baguette Crunchy crunch!


195 minutes 3 pcs • 370 ML ice-cold water • 500 g very fine flour • 25 g balsamic cream • 12 g fresh yeast • 10 G salt • spoonful of olive oil • rape oil for greasing • coarse flour for dusting

Pour the ice-cold water into the foodprocessor bowl, add flour and balsamic cream ● You can make balsamic cream by boiling 1.5 portion of balsamic vinegar with 1 portion of sugar ● Attach the kneading hook and leave the food-processor to work for 3 minutes at lowest speed ● Add crumbled yeast and mix for 7 minutes at highest speed ● Finally, add salt and olive oil and mix for another 3 minutes at highest speed ●

Grease a large bowl with rape oil ● Put the dough in the bowl, dust it with flour, cover the bowl with clingfoil and let the dough rise in a warm place for 2 hours ● Take out the fully-proved dough and place it on the work surface dusted with flour ●

Roll out the dough and divide it into 3 equal parts ● Turn both ends of each part and put them on the baking sheet lined with baking paper ● Cover the sheet with a tea towel and let the baguettes rise for another 30 minutes ● Preheat the oven to 250 °C ● Before you put the baking tray into the oven, sprinkle the oven walls with a sprinkler or with your hands so as to produce steam and put the baking tray in the oven immediately ● Bake the baguettes for 3 minutes at 250 °C ● Reduce the temperature to 200 °C and bake for another 20 minutes ● Leave it to cool on the rack ●

Pain au lait French pain au lait served with Italian coffee


90 minutes 20 pcs • 180 ml milk • 1 teaspoonful honey • 450 g very fine flour • 20 g yeast (1/2 cube) • 1 egg • 100 G powdered sugar • 100 G butter • pinch salt

In a large bowl, mix 100ml milk, honey, 150 g very fine flour and a half of yeast cube ● Work the mixture into a smooth dough with the kneading hook in the food-processor ● Cover the dough and leave it to rest for an hour in a warm place ● Add the remaining ingredients ● Use melted and cooled butter ● In the food-processor, work the mixture into a smooth dough until no longer sticky and leave to prove for another hour ●

Divide the fully-proved dough into 20 pieces ● Place them on a lightly floured rolling board and roll out narrow buns ● Using a razor, you can make two shallow cuts on the top ● Put the buns on a baking tray lined with baking paper and brush them with water or whisked egg yolk ●

Bake for about 15 minutes in the oven preheated to 200 °C ● Keep an eye on the buns during baking and adjust the temperature and time to your oven ● When out of the oven, the buns should be light in colour ● Leave them to cool and serve them sweet ●

Vege burger with homemade buns Yummy vegetables for barbecue


150 minutes 12 buns 4 burgers

• • • • • • • • • • • • • • • • •

250 g very fine flour 250 g Plain flour 240 ml milk 3 eggs 100 g butter 1,5 spoonful caster sugar 30 g yeast (3/4 cube) 1 teaspoonful salt sesame or poppy seeds for sprinkling 4 Portobello mushrooms 2 spoonfuls olive oil 1 red pepper 1 ripe avocado 2 teaspoonfuls lemon juice 1 spoonful mayo fresh thyme and rosemary salt, pepper, dried oregano

In a small bowl, mix crumbled yeast with a little sugar until you get a thin mixture ● Sieve very fine flour and plain flour in the foodprocessor bowl, add lukewarm milk, 2 eggs, the yeast mixture, cut and softened butter, remaining sugar and salt ● Using the kneading hook, work the dough for about 15 minutes until the butter is thoroughly combined in the dough ● Cover the bowl with a tea towel and let it rise in a warm place for about 60 minutes ● After about 30 minutes, work the dough shortly with a wooden spoon ●

When the dough is fully-proved, take it out carefully and place it on a rolling board or silicone baking mat ● Shape 12 buns and place them on 2 baking trays lined with baking paper ● Cover them with a tea towel and leave them to prove for another 30 minutes ● Preheat the oven to 190 °C ● When fully-proved, brush the buns with a mixture of beaten egg and milk, sprinkle them with sesame seeds and bake for about 20 minutes ● Put a small pot of water at the bottom of the oven so as to produce steam ● When out of the oven and still hot, cover them with a tea towel for about 5 minutes ● Leave them to cool completely on a wire rack ● If required, you can freeze the remaining buns for later use ● Cut the pepper into quarters, sprinkle with olive oil and grill it ● Clean the Portobello mushroom caps but do not peel them ● Dry them and brush them with olive oil flavoured with fresh thyme and rosemary ● Place the caps on the rack of a hot barbecue grill and roast them until they start dropping water ● When the vegetables are grilled, season them with salt ● Cut the buns into halves, barbecue them until crispy and fill them with the vegetables ● Brush the field mushroom with an avocado sauce which you can make by mixing a ripe avocado, coriander, oregano, lemon juice, pepper and a spoonful of olive oil ● Add mayo and salt and flavour with lemon juice to taste ●

Attachments for pasta


Search under the name: ETA002894000 Attachment for rolling dough ETA002893000 slicer for wide noodles ETA002892000 slicer for narrow noodles ETA002897000 Dies for pasta

The range of attachments for home-made pasta is really wide. With the food-processor, you can roll out just the perfect dough for lasagne or ravioli. You can proceed in 6 steps during which the dough will be rolled out until 0.7 mm thick. Fold and roll out the dough sheets repeatedly until the dough is nicely smooth. Place the dough in the slicer and you will get perfectly uniform soup noodles in no time. Any Italian cuisine lover can rely on these heavyduty stainless-steel assistants. There is nothing like fresh pasta made in a few moments. If you are fans of shaped pasta rather than plain noodles, you will surely appreciate the moulds for penne, papperdelle, anneliny and other pasta of various shapes, from stars to pipes. Attach the moulds to the meat grinder and cut the pasta with a knife at a required length. The dough for shaped pasta needs to be properly rested and cooled. Remember to flour the pasta immediately, preferably with plain flour, so that it is not sticky. Cook for a while to achieve the al dente consistency.

Attachments for pasta Salmon ravioli Nettle lasagna Semolina pasta with tuna Penne with mayo, rocket salad and chicken breasts

29 31 33 35 37

Salmon ravioli Home-made pasta with a surprise


55 minutes 6 servings

• 300 g very fine wheat flour 00 type • 3 eggs • 3 spoonfuls olive oil • 200 g fresh spinach • 100 g smoked salmon • 200 g ricotta • 85 g Parmasan cheese • 2 eggs • 6 cloves garlic • 80 g butter • 2 spoonfuls olive oil • fresh parsley

Put the flour, egg, olive oil and salt into a bowl ● Attach the hook on the foodprocessor and let it work the dough at the lowest possible speed for about 10 minutes ● Leave the dough to rest in the fridge for 20 minutes ● Prepare the filling ● Wash and finely chop the spinach and salmon ● Add ricotta, eggs, Parmasan cheese, salt and pepper and mix thoroughly until all the ingredients are well combined ●

When the dough has rested, transfer it on a lightly floured rolling board and divide into 4 parts ● With the dough rolling attachment, roll out each part until thin ● (start at speed 1 and gradually increase to 7) ● Pile the filling on the dough sheets, 2cm apart ● Cover with the other dough sheet and press the dough around the filling ● Cut out ravioli with a tracing wheel ●

Boil the ravioli in salted water for 3 minutes ● Put butter, garlic and 2 spoonfuls of olive oil into a pan ● Heat over medium heat ● When the garlic releases the taste and smell, add ravioli in the pan so as to get them covered in butter ● Finally, powder with parsley ●

Nettle lasagna Green lasagna


100 minutes 4 servings

• 330 g very fine flour • 2 eggs • 50 g nettles (or spinach) • 400 g pork shoulder • 200 g carrot • 200 g parsley • 200 g celery root • 200 g onion • 200 g crushed tomatoes • 3 cloves garlic • 250 ml cream • 200 ml milk • 200 g blue cheese

Wash nettle leaves and boil them for 10 minutes ● Strain and mix them in the mixer ● When the mixture has cooled, add flour and eggs and work it into a dough with the kneading hook ● Let the foodprocessor work for at least 10 minutes ● Wrap the dough in clingfoil and leave it to rest in the fridge for 30 minutes ●

In the meat grinder with a grinding plate of medium coarseness, mince the meat and root vegetables, onion and garlic ● In a saucepan, roast the minced meat and vegetables in hot oil, add salt, pepper and crushed tomatoes ● Cook for 10 minutes and add broth or water as required ● Season with oregano ●

Cook cream with milk and blue cheese in a saucepan ● Mix the sauce in a mixer until smooth ● When the dough has rested, divide it into three parts and roll out with the dough rolling attachment ● Line a baking dish with the dough and put layers of the meat mixture, cheese sauce and lasagne ● Repeat the layers in the same order ● Roast for 50 to 60 minutes ●

Semolina pasta with tuna Fast and simple


30 minutes 4 servings • 135 g very fine flour • 110 g semolina flour • 3 eggs • 2 spoonfuls olive oil • cold water • tin tuna in brine • 20 pcs black olives • 1 chilli pepper • 6 pcs dried tomatoes

With the kneading hook, work the flour, eggs and olive oil into a dough ● Gradually add water until you get a tough and flexible dough that is no longer sticky ● Finally, knead it with your hands and leave it to rest in the fridge for at least 30 minutes ●

Divide the dough into three parts and roll out each one with the dough rolling attachment ● Fold the dough and roll it out repeatedly until it is flexible enough and does not tear ● Change the attachments and slice noodles with the slicer for narrow noodles ● Cook the pasta in salty water for a few minutes until their consistency is al dente ●

In a pan, warm the tuna in a splash of olive oil, add chopped dried tomatoes and a chilli pepper to taste ● Finally, add black olives ● Add a few spoonfuls of water from the pasta and finally, stir in the noodles ● Mix properly and serve ●

Penne with mayo, rocket salad and chicken breasts All home-made, prepared with love


55 minutes 4 servings • 2 eggs • 240 g very fine flour • 3 egg yolks • 1 teaspoonful of Dijon mustard • 50 ml sunflower and olive oil (1:1) • 100 g chicken breast • 50 g rocket salad • salt, pepper

Put the eggs and very fine flour in a bowl and work the mixture into a dough for about 10 minutes with the kneading hook ● Leave it to rest for about 30 minutes in the fridge ● Using dies for pasta make penne ● Cut 2cm long shapes with a spatula or a sharp pasta knife ● Boil in salty water for 3 minutes ●

Use the beater to prepare home-made mayo - whisk the egg yolks and add oil little by little until you get the right consistency ● Finally, add mustard, salt and pepper ● Roast the chicken breast in a pan and slice it ●

Pick the stems from the rocket salad, cut the salad into pieces and add it to the mixture of cooled pasta, chicken breast and mayo ● Mix and season with salt to taste ●

Meat grinder


code: ETA002891000

The Meat grinder is an assistant which can mince meat for hamburgers, meat loaf or Bolognese sauce in no time. You can choose from up to 4 mincing plates which are different in size and have different holes shape. The triangle shapes, for example, are ideal for home-made sausages. You can make these as any real butcher with the attachment for making homemade sausages. Simply fit a casing on the attachment and fill it with a mixture to suit your preferences. And a good piece of advice at the end: the best way to clean the mill is to use a stale white bread roll.

Meat grinder 3 Meat pie 5 Swedish meatballs 6 Wine sausage 9 Burger10

Meat pie

A pie without a pinch of sugar


180 minutes 6-8 servings

• 500 g beef or lamb • 1 spoonful oil • 1/3 celery root • 2 pcs carrot • 2 pcs parsley • 2 leafstalks celery • 2 pcs onion • 2 cloves garlic • 200 ml red wine • 350 ml broth • 2 spoonfuls Worcester sauce • 1 can chopped tomatoes • 2 spoonfuls flour • teaspoonful dried thyme • 3 pcs bay leaf • 1 teaspoonful nutmeg • 1 kg potatoes • 2 spoonfuls butter • milk • 3 spoonfuls grated Parmesan cheese • salt, pepper

Mince the meat using the meat grinder at medium speed ● Peel the vegetables and grind them at medium speed on a coarse grater, or use the attachment for dicing ● Press the garlic ● Put potatoes in salted water, bring to the boil and cook for 25 minutes ●

Roast the meat in oil in a larger pan ● As soon as water evaporates from the meat and it starts browning on fat, take it out ● Place vegetables in the pan and roast for several minutes until golden ● Add garlic, meat and pour red wine over it ● Let the alcohol evaporate, dust with flour and add chopped tomatoes, bay leaf and thyme ● Add salt, pepper and nutmeg to taste ● Cook for about 30 minutes over low heat, partially covered with a lid, stirring occasionally ●

Preheat the oven to 180 °C ● Place the cooked potatoes in the food-processor bowl, add butter and a little milk and mix at medium speed using the beater until smooth Add milk to get a runnier consistency ● Place the meat mixture in a baking dish, put a layer of potato mash and sprinkle with Parmesan cheese ● Roast for 15-20 minutes, leave it to cool for 30-45 minutes and serve ●

Swedish meatballs Nordic-style ball game on a plate


60 minutes 4 servings

• 500 g lean pork • 1 whisked egg • 1 small onion, finely chopped • 85 g breadcrumbs • 1 spoonful fresh oregano • 1 spoonful butter • 2 spoonfuls very fine flour • 300 ml hot broth • lard for frying • salt and pepper

Mince cooled meat with egg, onion, breadcrumbs, oregano, pepper and salt twice using the meat grinder at medium speed ● Roll the mixture into 20 small balls ●

In a pan, fry the balls on a spoon of lard until golden and take them out ●

Melt a spoon of butter in a pan and dust it with flour, stir and make roux ● Add hot broth little by little and stir until you get a smooth sauce ● Leave it thicken over low heat ● Serve with the balls, along with potatoes and preserved cranberries ●

Wine sausage A spiral one please!


120 minutes 5 kg sausage

• 1,5 kg beef shoulder • 0,75 kg pork shoulder • 0,75 g pork neck/leaner fatback • 40 g salt • 1 teaspoonful white pepper • 1/2 teaspoonful mace • 1/2 teaspoonful nutmeg • lemon juice squeezed from 1 lemon • 8-10 pcs white toast bread • 350 ml milk • 250 ml dry white wine • 1 litre ice-cold water • 4-6 meters soaked casings (pork or mutton)

Clean the meat and chop it into 2 x 2 cm dices ● Separate fat meat from the lean one, season with salt and leave it to cool in the fridge, preferably for a day ● Slice the toasted bread and soak it in wine ● Using the meat grinder, mince the lean meat, bread rolls, spices and milk together twice ● Mince the fat meat just once ● Combine all the ingredients with the mixing whisk ● Stirring constantly, add as much ice-cold water as the mixture can take ●

Push the casings onto the attachment for stuffing sausages, tie a knot at the end ● Put the meat into the hopper and start the appliance at low speed while holding the casing in such a way so that it unfolds evenly stuffed (not overstuffed) ● Twist the stuffed casing on the work surface into a circle ● At about 5 from the casing end, stop the stuffing and remove the sausage from the attachment ● Tie a knot in the end ● You can make screw-like shapes or pierce the sausages with a wooden skewer to keep the shape ●

Warm the sausages in water for 15 to 20 minutes at 70 to 75 °C ● Cool them in ice-cold water ● Leave them to dry ● Now you can fry the sausages in a pan or on a barbecue grill, or freeze them for later use ●

Burger Hearty grub


45 minutes 5 servings

• 5 pcs home-made buns (from p.27) • 500 g beef neck • 150 g butter • 5 slices cheddar cheese • 1 red onion • 1 large tomato • 5 rashers streaky bacon • 15 g cane sugar • ketchup, mayo • fresh herbs • 3 cloves of garlic • 1/2 teaspoonful wine vinegar (red)

Using the meat grinder, mince beef (fresh from the fridge if possible) with a coarse grinding plate, season with salt and pepper ● Form patties, wrap them in clingfoil and leave to rest in a cold place ● Prepare herb butter, preferably a day in advance ● Stir freshly-chopped herbs and crushed garlic into the lightly melted butter ● Wrap the mixture in tinfoil, form a roll and place it in the fridge to stiffen ●

Slice the onion and stir-fry in a large spoonful of butter ● Add sugar and wine vinegar after about 10 minutes ● Stir-fry, until the gravy caramelizes ● Slice the tomatoes ● Fry rashers of bacon on both sides until crispy ● Warm the buns on the grill or in the oven ● Fry the hamburger patties on a hot grill for 3 minutes on each side ●

Brush the lower half of the bun with ketchup or mayo to suit your preferences ● Melt a spoonful of the herb butter over the meat and place the meat on the bun ● Gradually layer bacon, cheese, tomato and top it with the caramelized onion ● Cover it with the other half of the bun brushed with ketchup or mayo ●

Attachments for grating


Search under the name: ETA002895030 attachment for grating ETA002895040 attachment for dicing ETA002899999 gearbox

Grating potatoes for potato pancakes, chopping vegetables for soup or chopping nuts for cookies will be a piece of cake. The grating attachment with stainless-steel discs will make this demanding task much easier. You can choose from 5 discs which can grate fine or coarse noodles, or fine and thicker slices, while the last tearing disc is great for making breadcrumbs, grating cheese or potatoes. You can also purchase a dicing attachment with which you can make geometrically accurate 1cm dices. It is also great for root vegetables, potatoes and some kinds of fruit, such as apples or pears. You won´t waste a minute when making light vegetable or fruit salads. Attachments for grating Coleslaw salad Gratinéed potatoes Apple pie Broth - that´s the very basis

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Coleslaw salad As a side dish or on its own


20 minutes 6 servings • 1/2 head cabbage • 2 carrot • 1 onion • 1/4 celery • 4 spoonfuls mayo • lemon juice squeezed from 1/2 lemon • salt and pepper

Wash all the vegetables ● Peel off the first layer of cabbage, peel the carrots, onion and celery ●

Finely chop the onions ● Grate the remaining vegetables at high speed, using the attachment for grating ● The salad structure will be more interesting if you use both the fine and coarse grater ●

Mix all the ingredients in a bowl, taste them and add seasoning to taste ● Keep in the fridge ●

GratinĂŠed potatoes

They will melt in your mouth


60 minutes 4 servings • 1 Kg potatoes • 500 g broccoli • 250 ML whipping cream • 150 g Edam cheese • butter for greasing • salt and pepper

Peel the potatoes and slice them in the food-processor with the attachment for grating ●

Pour cold water over and leave to rest for 5 minutes, then strain ● Put them in a saucepan, pour cream over them, add salt, pepper and simmer for 10 to 15 minutes, stirring constantly ● Steam the broccoli in hot water ● Strain and leave to cool, chop to small pieces ●

Grease a baking dish with butter and place a layer of potatoes in the bottom ● Place chopped broccoli on this layer, season with salt and pepper ● Place a layer of potatoes on top and sprinkle with coarsely grated cheese ● Roast for 35 minutes ●

Apple pie Crispy pie packed with sweet apples


70 minutes 8 servings

• 350 g very fine flour and plain flour (1:1) • 1 teaspoonful salt • 30 g caster sugar • 225 g coarsely ground cold butter • 60-120 ml ice-cold water • 6 pcs apples • 100 g cane sugar and caster sugar (1:1) • 1 teaspoonful lemon juice • 1 teaspoonful ground cinnamon • 1 spoonful cornstarch

Place the flour, grated butter, caster sugar, teaspoonful of salt and a little water in the food-processor bowl and work the mixture into a crisp dough ● Add water as required ● As soon as the dough is ready, divide it into two halves and place it in the fridge for at least 30 minutes ●

Peel the apples and get rid of the cores ● Chop them in the food-processor at medium speed, using the attachment for dicing ● Put the apples in a strainer, sprinkle with a mixture of sugar and cinnamon, and sprinkle with lemon juice ● Place the strainer in a bowl and let the juice drip off for at least 15 minutes ● Simmer the juice with a spoonful of starch over low heat until it thickens a bit ● Mix in the apple cubes ●

Preheat the oven to 180 °C ● Roll out the first part of the cooled dough until it is about 0.5 cm thick and line the cake tin with it ● Spread apples over it ● Roll out the other half of the dough and slice it evenly to get about 2 cm thick slices ● Place them crosswise over the apples ● You can brush the pie with a mixture of whisked egg yolk and milk ● Bake for 30 to 40 minutes ● Leave it to cool for at least an hour ●

Broth - that´s the very basis Can´t do without home-made noodles


240 minutes 6 servings

• 250 g plain flour • 4 egg yolks • 2 to 4 spoonfuls water • 3 chicken skeletons • 8 chicken wings • 3 carrot • 1/4 celery • 1 onion • 3 parsley • 5 pcs allspice berries • 2 bay leaves • salt and pepper

Chop 1 carrot, 1 parsley and celery root to large chunks, cut the onion in halves ● Wash the bones and wings and place them in a pan, add vegetables and seasoning, roast for 45 minutes at 180 °C ● Place the content of the pan in 2.5 litres of cold water and simmer over low heat for 2 to 3 hours ● The broth should be just slightly runny ● Skim the foam from the surface ●

Make the dough for home-made noodles ● Place flour into a bowl, add a pinch of salt, egg and a little water ● With the kneading hook, start working the dough at low speed ● Increase the speed gradually until the dough is smooth ● Wrap in clingfoil and leave it to rest in the fridge for 30 minutes ● Fold the dough several times on a lightly floured rolling board and roll out using the rolling attachment ● Slice noodles using the noodle slicer ●

Strain the broth and pick the meat from the bones ● Chop a fresh carrot and parsley with the attachment for dicing and add it to the pure broth ● Simmer over low heat until the vegetables are soft ● Put the noodles in a pot of hot and lightly salted water and leave them there for about a minute ● Place the noodles on a plate and pour hot broth over them ● You can also leave the noodles to dry on a lightly floured rolling board and keep them for later use ●

Poppy seed grinder


Search under the name: ETA002896000

This mill is an indispensable assistant in any Czech household where poppy seed goodies are a family tradition. You can´t beat fluffy yeast cakes with freshly-ground poppy seed filling. The stainless-steel millstones mill the poppy seeds gently so as to retain maximum nutrients and taste. With the high content of calcium, magnesium and iron, poppy seeds belong to the range of so called super-food. Therefore they should be included in the diet on a regular basis. The practical funnel can take up to 150g of poppy seeds which can be ground at various coarseness, adjusted by the regulation. Moreover, the mill is clean before you can say Gratus. Poppy seed grinder Poppy seed roll Pumpkin buns with poppy seed sauce

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Poppy seed roll Twisted kitchen


180 minutes 8 servings

• 350 g very fine flour • pinch salt • 160 ml milk • 15 g fresh yeast • 90 g butter • 1 egg yolk • lemon zest from 1 lemon • 1 spoonful granulated sugar • 130 g poppy seeds • 5 spoonfuls cane sugar • 6 spoonfuls milk • 1 teaspoonful lemon juice

Grind poppy seeds in a poppy seed mill at low to medium speed ● Melt 2/3 of the butter in a small saucepan, add sugar, milk, poppy seeds and lemon juice ● Stirring constantly, heat over low heat until slightly thick ● Leave to cool ●

Preheat the oven to 180 °C ● Warm the milk to about 30-40°C until it is lukewarm ● Add crumbled yeast, a teaspoonful of sugar and a spoonful of flour, mix and leave it to rest until you get leavening ● In between, put flour, salt, the remaining part of softened butter, egg yolk and sugar in the foodprocessor bowl ● Finally, add the leavening and work the mixture into a flexible dough with the kneading hook until it stops sticking to the bowl ● Over low speed first, until all the ingredients are well combined into a single mixture ● Increase the speed ● Dust the dough with flour and let it rise for about an hour until it doubles in size ● When the dough is fully-proved, knead it with your hand ● Roll out until thin (about 3mm) ● Brush the whole surface with the poppy seed mixture ● Shape the dough into a tight roll, cut it lengthways in halves using a sharp knife ● Cross the ends and roll the dough up into a spiral, twist it into a circle and when the dough ends meet press them one against the other ● Bake for 20-30 minutes until the dough turns slightly golden ●

Pumpkin buns with poppy seed sauce Traditional buns (ĹĄulĂĄnky) with poppy seeds differently


65 minutes 4 servings • 200 g potatoes • 200 g pumpkin • 1 egg • 200 g plain flour • 150 ml cream • 150 ml milk • 50 g sugar • 3 egg yolks • 30 g poppy seeds

Cook the potatoes and pumpkin ● Leave them to cool completely ● Mix them with the beater to get a mash, stir in the egg and flour ● Work into a dough and roll up until thin ● Chop into smaller pieces ●

Grind the poppy seeds in the poppy seed mill and prepare a poppy seed sauce ● In a small saucepan, heat the milk, cream, sugar and ground poppy seeds ● Add the egg yolks ● Cook at a temperature not exceeding 85 °C, until the sauce thickens ●

Boil the buns in salty water for 2 to 5 minutes, do not cover the saucepan with a lid ● When serving, sprinkle the buns with butter and powdered sugar ●

Press for fruits, soft fruits and vegetables


Search under the name: ETA002898000

Each gardening fan will surely appreciate the press which can process not only fruit and soft fruit, but also vegetables grown in their own garden bed. Thanks to the fine sieve, it is ideal for extraction of juice from currant, raspberries, blackberries, blueberries or cranberries. Add sugar to the juice extracted and you can make delicious home-made fizzy drink or jam. The recipe for home-made ketchup can be found further in our recipe book. Juice can also be extracted from other soft fruits, such as grapes, kiwis, citrus fruits, melons or cucumbers and used to make refreshing drinks in summer. Remember to remove stones from stone fruits. Otherwise, they might damage the sieve. You can “recycle� the pulp you have extracted and use it e.g. when making sauces or desserts. The slower you press it, the more juice you get. More haste less speed. Use the attachment to a maximum.

Press for fruits, soft fruits and vegetables 65 Currant jam with cherries 67 Home-made ketchup 69

Currant jam with cherries 100% home-made and no food additives


45 minutes 2-3 kg jam

• 1,5 kg currant • 0,6-1 kg caster sugar • 350 g Stoned cherries or sour cherries • 5 g citrus pectin • juice from 1 lemon

Wash the currants, pick all the large stalks and using the fruit press, extract the juice at low speed ●

Mix 2 spoonfuls of sugar with citrus pectin ● Put the currant juice, cherries and lemon juice in a saucepan, heat it up, add sugar to taste and pectin mixed with a little water in the end, mix thoroughly ● Heat up over low heat until the mixture slightly thickens (do not bring to the boil) ●

Pour into clean jars, seal, turn upside down and leave to cool ● For long-term storage, preserve for 15 minutes at 80 °C in a water bath ●

Home-made ketchup When the tomato harvest is generous


4 hours 4 kg ketchup

• 4,5 kg tomatoes • 300 g sugar • 30 g salt • 15 pcs cloves • 15 pcs allspice berries • 15 pcs peppercorns • 20 G ground sweet pepper • 300 g onion • 400 g apples • 200 ml vinegar

Wash the tomatoes and apples, get rid of the core and chop them to about 3 x 3 cm cubes ● Peel the onion and chop it ● To speed up work, you can use the attachment for dicing ●

Place all the ingredients except for the vinegar in a saucepan and cook gently over low heat for 2 hours, covered partially with a lid, stirring every so often ● Leave the mixture cool and press it through the press at low speed ● Pour the pressed mixture into a clean saucepan and add the vinegar ● Simmer for another 2 hours, covered partially with a lid and stirring every so often ●

Spoon the ketchup into sterilized jars, seal tightly and turn upside down ● Leave it to cool and turn back again, bottom down ● Make sure that all the jars are sealed tightly ● Store in a dark place, it should keep for up to 2 years ●

Glass blender


Search under the name: ETA002899000

This attachment chops, crushes and mixes. You will appreciate it when making fruit cocktails, smooth sauces and fruit purée. In scorching summer heat, you can crush ice for your fizzy drink, while in winter it can help you make a creamy soup. The capacity of 1.4 litres is sufficient for the entire family. Furthermore, new types of food-processors come with a convenient pusher which you can use to make delicious home-made ice-cream or scrumptious smoothies. With the pusher, you can push the ingredients towards the stainless-steel blade which can thus process them much better. Through the convenient opening in the lid, you can add ingredients while the food-processor is in operation. Remember to let the soup or sauce cool for a moment so that its temperature is no more than 80 °C.

Glass blender Pumpkin soup Creamy garlic soup Fruit ice-cream Creamy smoothie

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Pumpkin soup Crispy sage - the icing on the cake


40 minutes 4 servings • 600 g Butternut pumpkin • 200 ml water or vegetable broth • 2 cloves garlic • 1 orange • 500 ml coconut milk • fresh sage • salt

Peel the butternut pumpkin with a sharp knife ● Chop it into small pieces ● Finely chop the garlic ● Roast the pumpkin with garlic in butter or oil for a short time ● Add juice or orange flesh and pour it over with water or broth ● Cook for about 20 minutes with the lid on until soft ●

Leave it to cool and mix it in the foodprocessor until smooth ● Transfer the mixture back to the saucepan and cook it again, add coconut milk and salt and heat up for three minutes ●

Heat the pan with a little olive oil, add a few sage leaves ● Roast until crispy ● Use the crispy leaves to decorate the soup ●

Creamy garlic soup Sauce with a bite


35 minutes 4 servings • 2 spoonfuls butter • 2 spoonfuls olive oil • 2 onion • 3 bulbs garlic • 1,5 litres chicken broth • 250 ml whipping cream • 1 bay leaf • fresh parsley and thyme • salt, pepper

Coarsely chop the onion and garlic ● Melt the butter with oil in a large saucepan, not over a very high heat ● Add the onion and garlic into the saucepan and fry it slowly ● The mixture in the saucepan should turn slightly golden, but not get burnt ●

Pour over with broth, add salt to taste ● Add fresh herbs ● Do not chop the herbs, tie the whole stems up in a posy ● Finally, add bay leaf and cook for about 15 minutes ●

Remove the herbs and bay leaf ● Leave the soup to cool and mix until smooth ● Season with pepper to taste and add cream for a smoother consistency ●

Fruit ice-cream Refreshing summer goodies


10 minutes 2 servings

• 200 g Frozen raspberries • 2 frozen ripe bananas • 2 spoonfuls sugar • 50 ml milk

Peel a banana, chop it into thirds and freeze it, preferably a day in advance ●

Place raspberries, banana and a spoonful of sugar into the mixer bowl and pour half a portion of the almond milk ●

Mix at low speed first and gradually increase the speed ● Use the pusher ● You can add the remaining milk towards the end, depending on the consistency ●

Creamy smoothie Delicious afternoon snack


10 minutes 2 servings

• 2 kiwi • 1 banana • 1 spoonful honey • 1 avocado • 200 ml almond milk

Take the fruits out of the fridge and peel them ● Remove the avocado seed ● Place all the ingredients in the mixer bowl, add honey and milk ●

Mix the ingredients, push them towards the blade with the pusher ●

You can also make your own almond milk ● All you need to do is peel almonds, soak them in water, preferably overnight, mix everything in a mixer and strain ●

Citrus press


Search under the name: ETA002898020 citrus juicer ETA002899999 gearbox

With the citrus juicer, you can press the fruit to a maximum. In comparison to manual pressing, you get much more juice from your citrus fruit and in no time. The sieve size can be adjusted to the fruit size and you can choose from two sizes. The attachment can also be used as a juice container, with a capacity of 0.7 litres. Except for the gearbox, all the parts are dishwasher safe. To retain maximum vitamins, process the fresh juice as soon as possible.

Citrus juicer Citrus syrup with ginger Lemon cream

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Citrus syrup Tasty medicine


60 minutes 1,5 -2 litres • 2 bio oranges • 2 bio lemons • 1 bio lime or grapefruit • 1 kg sugar • 5-10 cm ginger root • 700 ml water

Wash the citrus fruit thoroughly and dry it ● Grate the peel on a fine grater ● Using the citrus juicer at medium speed, squeeze all the juice from the citrus fruit ● Peel the ginger and grate it on the coarsest grater at medium speed ● Measure the lemon juice and add such amount of water to get one litre of liquid in total ●

Pour the water and lemon juice into a sufficiently large saucepan, add sugar, grated ginger and lemon zest ● Warm it up until the sugar is thoroughly melted ● Do not bring to the boil (the syrup would be bitter) ● Leave the syrup to rest overnight for a more intensive aroma ●

Strain the syrup and pour into clean bottles ● For long-time storage, you need to preserve the syrup in a bottle at a temperature of 80 °C for 20 minutes ●

Lemon cream

Fill your cakes and pies in an unusual way


20 minutes 0,3 litres

• 3 eggs or 6-8 egg yolks • 140 g caster sugar • juice from 3 lemons • 90 g cooled butter

In a stainless steel bowl, whisk the eggs with sugar and lemon juice extracted with your citrus juicer ●

Fill a pot with water and place a bowel on top of it so that the bowl bottom is not touching the pot bottom ● Heat the mixture up, stirring constantly ● The mixture must not get burnt or curdle so it is necessary to stir it constantly ● When the mixture is as thick as pudding, remove the bowl from the pot and leave it to cool ●

When the mixture has cooled a bit, gradually stir in cubes of butter and grated zest ● While the mixture is still hot, pour it in a glass and store in the fridge ● If not preserved, it will last a week ●

Do you have any recipe ideas? Don´t forget to write them down.


With freshly-ground wholegrain flour

Healthy RAW food style recipes Can be found in our next book and made with the Vital Blend blender

More information at

FOOD-PROCESSOR MasterChef 1. English version Published by ETA a.s., Zelený pruh 95/97, Praha 4 Published in 2017 Translated by: IVEX Central Europe s.r.o (translation agency) Recipes prepared by: Vendula Svobodová, Alena Kolaříkova, Svatava Vašková, Kateřina Homolová, Pavel Václavík Cooked by: Pavel Daněk Assisted by: FOOD-PROCESSOR ETA Gratus Photos of recipes taken and retouched by: Jakub Slezák Design by: Martin Hanke Graphics by: studio Edited by: Hana Kundrátová ISBN 9-788090-628922

Food Processor MASTERCHEF  

A book full of recipes

Food Processor MASTERCHEF  

A book full of recipes