Recipe Book ArtmixPro

R E V O LU T I O N I N T H E K I TC H E N

Revolutionary cooking experience Transform cooking into joy and pleasure by equipping yourself with the kitchen appliance that will do the hard work for you.

Discover the transforming power of ArtMix Pro, which helps you to save time and gives your food a professional finish. Its benefits will be appreciated by hobby chefs and culinary masters alike.

Your kitchen! Your cooking! Your time!

Mastering the art of cooking with ArtMix Pro In our healthy lifestyle guide you will find step-by-step recipes that are perfect for any occasion, from cakes to baby meals, soups and main courses, so that you can create healthy, delicious food in no time.

Enjoy the selection of show-off recipes that we have collected for you and take the opportunity to add your own signature dishes to it.

Summary Introduction 6 Smoothies and cocktails 9 Soups 19 Main courses 29 Baby meals 35 Cakes, dough 39 Spreads, dips, jams (compotes) 43 Desserts 49

5

Discover the new, must-have kitchen superhero that will mix, blend and cook the food in a single container - ArtMix Pro a super-powerful, super-quiet, automated, professional-grade cooker/blender.

The combination of 3D Cyclone Pro technology, a powerful high-speed motor and NutriSafe Vacuum function assure the best results: tasty and nutritious food is prepared in no time and with less fuss in the kitchen.

Just select one of the 16 programs and enjoy a new, fast, yet healthy, cooking experience!

Cold food preparation under the vacuum Put the ingredients into the appropriate jar.

Select the desired program. To end the program before the time expires, press the START / STOP button.

Before serving, release the vacuum by pressing the blue button on the jar and remove the lid.

Finally, use the self-cleaning program.

Cold food preparation Put the ingredients into the appropriate jar.

Select the program. To end the program before the time expires, press the START / STOP button.

Remove the lid and serve.

Finally, use the self-cleaning program.

6

Cold drink programs: Vacuum storage - prevent oxidation Fruit and vegetable juice Fresh fruit cocktail Frozen fruit cocktail Ice crushing Grape juice Nut milk Cleaning the jar on the inside

The nutritional value of food is maintained thanks to cold mixing under vacuum.

Blending/mixing

Button for healthy cooking

Hot food programs: Soup Sauce / cream soup Porridge / puree Jam (compote) Cereals with milk Wholegrain porridge Children‘s dish Cleaning the jar on the inside 7

8

Smoothies and cocktails Smoothie bowl with oatmeal and chia seeds 2

5

» 200 g small fruits (blueberries, raspberries, currants, etc.) » 1 banana » 2 tsp oatmeal » 1 tsp chia seeds » 2 tsp honey » 3 tbsp yogurt » 125 ml milk

Wash the fruit and put aside some of the small fruit to decorate the bowl afterwards.

Peel the banana and cut it into pieces. Mix all the ingredients until smooth in the smoothie jar using the program 3 (Fresh fruit cocktail) and serve it in bowls.

Decorate the bowls with fruit, a pinch of flakes, chia seeds and a drop of honey. Serve immediately.

Raspberry & blackberry smoothie with yogurt and seeds 2

5

» 150 g raspberries » 50 g blackberries » 50 ml filtered water » 150 g white yogurt » Handful of seeds (pumpkin, sunflower, etc.) » 1 tbsp honey (if you wish)

Wash fruits and let them drain.

Put everything in the smoothie jar and process using the program 3 (Fresh fruit cocktail).

Serve in glasses decorated with fresh raspberry.

9

Mango smoothie with yogurt 2

5

» 1 chilled mango (approx. 300 g) » 75 ml filtered water » 100 g white yogurt » If the mango is not properly matured, add 1 tablespoon of honey » mint for decoration Peel the mango and remove seed from the flesh.

Mix the mango flesh and other ingredients in the smoothie jar - program 3 (Fresh fruit cocktail).

Serve in glasses with a mint leaf.

TIP: Mango has high vitamin content and helps regulate the high blood pressure.

Cucumber and pear smoothie with ginger 3

5

Beetroot smoothie with pineapple and yogurt 3

5

» 1 cucumber » 2 pears » a piece of ginger » juice from ½ lemon » 300 ml filtered water

» 2 small beetroots » 2 bananas » 1 cup sliced frozen pineapple » 180 g Greek white yogurt » 1 cup of water

Wash the cucumber and cut it into blocks.

Cut the washed pears into quarters and remove the cores.

Peel and wash ginger (about 1.5 cm) and a half of a seedless lemon.

Place everything in the smoothie jar and mix using the program 2 (Fruit and vegetable juice).

Serve in cups decorated with a piece of cucumber.

Peel the beetroots and bananas and cut them into pieces.

Put them in the smoothie jar and add the other ingredients.

Mix using the program 4 (Frozen fruit cocktail).

Decorate the smoothie in glasses with a piece of pineapple.

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Tomato smoothie with apple juice 3

12

5

Cocktail of green leaves with kefir 4

5

» 2 tomatoes » ½ carrot » a piece of celery (about 1⁄8) » 150 ml tomato sauce » 150 ml apple juice » a pinch of chili

» 1 small bundle of dill » 200 g cucumbers » 1 handful of basil » salt, pepper, possibly other » 1 handful of parsley spices of your choice » 1 small bundle of coriander » 1 tbsp olive oil » 800 ml kefir

Clean the vegetables and cut them into pieces.

Place all the ingredients in the smoothie jar.

Mix using the program 3 (Fresh fruit cocktail).

Serve with a few drops of quality olive oil.

Wash the green leaves, cut off the stems and stiff parts. Cut into pieces.

Put all the ingredients in the smoothie jar and process using the program 2 (Fruit and vegetable juice).

Use a spice of your choice.

Serve in tall cups.

Apple and orange smoothie 3

5

» 2 medium sweet apples » 2 juicy oranges » 200 ml filtered water » pinch of ground cinnamon

Peel the apples, cut them into quarters and remove the cores.

Peel the oranges, remove all solid parts and pips and cut into pieces.

Place all the ingredients in the smoothie jar and mix until smooth using the program 2 (Fruit and vegetable juice).

Serve in glasses decorated with a pinch of cinnamon and a piece of orange.

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Banana smoothie with spinach 3

5

» 2 handfuls of fresh spinach leaves » 3 big bananas » 200 ml filtered water » lemon juice

Rinse the spinach, peel the bananas and cut them into pieces.

Put the solid ingredients in the smoothie jar, add water and lemon juice.

Mix until smooth using the program 2 (Fruit and vegetable juice).

Pour the smoothie into glasses and serve immediately.

14

Kefir smoothie with bananas and strawberries 3

5

Tomato cocktail with ice 2

5

» 2 bananas » 150 g strawberries » 200 ml kefir

» 3 - 4 large ripe tomatoes » 8 ice cubes » ½ lemon » salt, pepper » 1 tbsp olive oil

Peel and cut the bananas, clean the strawberries.

Put all the ingredients in the smoothie jar and mix using the program 3 (Fresh fruit cocktail).

Serve in cups, decorate with a strawberry.

TIP: Bananas will stay fresh longer if stored in the vacSy food storage system.

Wash the tomatoes and cut them into quarters.

Peel half of the lemon, remove the seeds and wash.

Place all the ingredients and ice cubes in the smoothie jar and mix using the program 5 (Ice crushing).

Serve in cups, garnish with a sprig of rosemary and a few drops of quality olive oil.

TIP: If the tomatoes are not ripe, add some sugar.

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Nut milk 3

16

5

Grape juice 3

5

» 80 g nuts » 20 g seeds (sunflower, etc.) » 400 ml filtered water » according to your choice: a small pinch of salt » 1 tsp agave syrup or 1 dried fig or date

» 600 g seedless grapes » 200 ml filtered water

Put nuts in the bowl and pour enough water to cover 2 - 3 centimeters above and let them rest overnight.

Drain and rinse the nuts in the morning.

Put the nuts, seeds and water in the smoothie jar and mix using the program 7 (Nut milk).

TIP: You can accentuate the taste with a small pinch of salt and / or by adding syrup or dried fruit.

Remove the stalks from grapes and wash them.

Process the grapes and water in the smoothie jar using the program 6 (Grape juice).

TIP: A well-chilled grape juice tastes fantastic.

Beetroot and carrot smoothie 3

5

» 1 medium beetroot (or 2 small beetroots) » 2 fresh carrots » ½ cucumber OR 1 apple » 200 ml filtered water Wash the beetroot, peel and cut it into pieces.

Peel the carrots and cut them into blocks.

Combination 1: add half of washed cucumber.

Combination 2: add 1 peeled and sliced apple.

Put all the ingredients and water in the smoothie jar and mix using the program 2 (Fruit and vegetable juice).

Serve in cups decorated with pieces of vegetables.

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18

Soups Broccoli soup 5

30

Garlic cream soup 4

30

» 400 g broccoli » 1 potato » 2 cloves of garlic » 100 ml cooking cream » 600 ml filtered water » salt, pepper » for decoration: sour cream and toasted bread slices

» ½ garlic (approx. 6 cloves) » 250 g potatoes » 20 g butter » 100 ml cooking cream » 600 ml filtered water » salt, pepper » fresh leaves - parsley, lovage, etc.

Peel garlic and potatoes, cut potatoes.

Wash the broccoli and divide it into pieces. Peel the stalk and cut it also into pieces.

Put all the cooking ingredients in the cooking jar.

Cook in the program 1 (Soup) for 18 minutes.

Decorate the soup with sour cream and toasted slices of bread.

TIP: You can replace the cooking cream by cream cheese and milk.

Peel and wash garlic and potatoes. Cut the potatoes into pieces.

Place all the ingredients except the fresh leaves in the cooking jar and cook using the program 1 (Soup) for 18 minutes.

Decorate on plates with fresh leaves.

TIP: It tastes great with toasted bread croutons.

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Tomato soup 5

30

» 500 g tomatoes (fresh or peeled and cooked) » 1 potato » 1 tbsp oil » 1 tbsp sugar » salt, pepper » a pinch of thyme » 700 ml filtered water / broth » for decoration: green leaves, grated cheese or sour cream (of your choice) Wash fresh tomatoes and cut them into halves. The advantage is that you don’t have to peel them. You can also use peeled tomatoes from a can.

Place all the cooking ingredients in the cooking jar.

Cook using the program 1 (Soup) for 18 minutes.

Decorate the plates with green leaves, a spoon of sour cream or grated cheese.

TIP: Soup tastes great if some water is replaced by cream.

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Chicken cream with cheese 5

30

Fish cream soup 5

30

» 100 g chicken breast » 1 medium potato » 1 medium carrot » ¼ leek (or 1 spring onion) » 1 garlic clove » 150 g cream cheese » 700 ml filtered water / broth » salt, pepper » fresh green leaves

» 200 g fish fillet » 1 carrot » 1⁄8 celery » 1 onion » 20 g butter » 1 tbsp lemon juice » salt, pepper » a pinch of mace » 600 ml filtered water

» 100 ml milk or cooking cream » for decoration: toasted bread croutons

Peel, wash and cut the vegetables into pieces.

Wash the chicken meat and cut it into cubes.

Place all the ingredients except the greeen leaves in the cooking jar.

Cook using the program 2 (Sauce / cream soup).

Decorate the soup with fresh leaves.

Peel, wash and cut the vegetables into pieces.

Cut the fish fillets into cubes.

Place all the ingredients in the cooking jar.

Cook using the program 1 (Soup) for 18 minutes.

Serve the soup with toasted bread croutons.

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Gazpacho 5

30

» 600 g tomatoes (refrigerated, if possible) » 200 ml tomato sauce » 1 garlic clove » small handful of basil » salt, pepper, tabasco » 1 cucumber » 1 stalk of petiolate celery » 1 spring onion » olive oil

Wash cucumber, petiolate celery and spring onion, cut them into pieces with a sharp knife and set aside.

Clean and cut tomatoes, garlic and basil into pieces.

Place them in the cooking jar together with tomato sauce, salt, pepper and a few drops of tabasco and use the cold mixing program in levels 5 to 6.

Pour the soup into plates, sprinkle with olive oil and decorate with some pieces of cucumber, petiolate celery and onion.

TIP: Depending on your taste preferences, petiolate celery can be replaced by red capsicum.

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Carrot cream with ginger 5

30

» 650 g carrots » 10 g ginger » 1 garlic clove » 550 ml filtered water / broth » 150 ml cooking cream » 1 tbsp olive oil » salt, pepper » fresh green leaves

Peel the carrots, ginger and garlic and put them in the cooking jar.

Add water, cream, oil and spices.

Cook in the program 1 (Soup) for 18 minutes.

Before serving, decorate the soup with fresh leaves and a few drops of olive oil.

TIP: Cooking milk can be successfully replaced with coconut milk. Instead of ginger, you can use different hot ingredients, such as turmeric, curry or chilli.

Cold summer beetroot soup 5

30

» 4 medium beetroots » 2 potatoes » 2 cloves of garlic » 50 ml sour cream » 650 ml filtered water / stock » salt » 1 tsp sugar » lemon juice » for decoration: sour cream, 2 eggs, cucumber, spring onion and green leaves or dill Wash and peel the beetroots, potatoes and garlic. Cut them into pieces.

Place them in the cooking jar, add sour cream, water and salt.

Cook using the program 1 (Soup) for 18 minutes.

Put the soup aside to cool for a few hours.

Finish the cold soup by adding sugar, lemon juice, or chopped dill.

Boil 2 eggs before serving. Peel and cut them into quarters.

Cut the cucumber into long thin slices and finely chop the onion.

Serve the soup cold, add a teaspoon of sour cream, two quarters of hardboiled egg, cucumber slices, onion pieces and green leaves to each plate. Serve with rye bread.

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Sweet potato cream soup 5

30

» 600 g sweet potatoes (approx. 500 g after peeling) » 1 small carrot » 1 small onion » salt, pepper » a pinch of chili » a pinch of Roman cumin » 2 tbsp olive oil » 700 ml filtered water / broth » for decoration: green leaves and toasted bread croutons Peel the vegetables and cut them into pieces.

Put the ingredients, except those for decoration, into the cooking jar.

Use spice with caution and cook by using the program 1 (Soup) for 18 minutes.

At the end, spice the soup and decorate the plates with fresh leaves. Serve with bread croutons.

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Corn chowder 5

30

Zucchini soup 5

30

» 500 g sterilized (or frozen) corn » 600 ml filtered water / broth » 100 ml cooking cream » salt, pepper » a pinch of mace » for decoration: sweet corn kernels, green leaves, turmeric and olive oil

» 1 zucchini (approx. 400 g) » 1 medium onion » 2 cloves of garlic » 50 g cream cheese » 50 ml cooking cream » 700 ml filtered water » salt, pepper » fresh green leaves - parsley, lovage, etc.

Place corn, water and cream in the cooking jar.

Add salt, pepper and a little pinch of mace.

Cook using the program 1 (Soup) for 18 minutes.

Before serving, decorate the soup with sweet corn, fresh leaves and a drizzle of olive oil.

TIP: Cooking cream can be successfully replaced with coconut milk.

Wash the zucchini and cut them into pieces.

Put all the ingredients except fresh leaves in the cooking jar.

Cook using the program 1 (Soup) for 18 minutes.

Decorate on plates with fresh leaves.

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Spinach cream 5

30

» 450 g frozen or fresh spinach » 1 spring onion » 4 garlic cloves » 1 potato » 1 tbsp oil » 500 ml filtered water / broth » 200 ml cooking cream » salt, pepper » for decoration: sour cream, feta cheese or grated Edam or Gouda cheese Let the frozen spinach thaw a little bit. If you use fresh spinach leaves, rinse them.

Peel the onion, garlic and potato and slice them.

Place all the cooking ingredients in the cooking jar.

Cook using the program 1 (Soup) for 18 minutes.

Serve the soup with bread croutons and grated cheese or a scoop of sour cream.

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Lentil cream soup 5

30

Pumpkin soup 5

30

» 120 g brown lentils » ¼ leek (or 1 spring onion) » 1 fresh tomato » 2 cloves of garlic » 1 tsp lemon juice » 700 ml filtered water » salt, pepper » fresh green leaves

» 600 g Hokkaido pumpkin » 1 onion » 3 garlic cloves » 3 tbsp oil » 700 ml filtered water / broth » salt, pepper » a pinch of chili » for decoration: roasted pumpkin seeds and sour cream

Soak lentils for 10 min. and then rinse them thoroughly.

Clean, wash and cut the vegetables.

Put all the ingredients in the cooking jar.

Cook using the program 1 (Soup) for 18 minutes.

Serve the soup with fresh leaves.

Wash the pumpkin, cut it, scoop out the seeds and divide it into pieces.

Peel and cut the onion and garlic.

Place all the cooking ingredients in the cooking jar.

Cook in the program 1 (Soup) for 18 minutes.

Decorate on plates with roasted pumpkin seeds and a little sour cream.

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Main courses Mushroom sauce for chicken supreme with rice 4

40

» 250 g fresh button mushrooms » handful of dried mushrooms » 250 ml filtered water » 200 ml milk or cooking cream » 20 g butter » plain flour or starch (usually 1-2 teaspoons depending on how thick the sauce should be) » salt » ½ tsp lemon juice

Clean the button mushrooms and cut the big ones.

Place all the ingredients in the cooking jar.

Cook using the program 2 (Sauces) for up to 31 minutes. You can turn off ArtMix Pro even sooner when the sauce is ready (it boils and has a good taste when you carefully pick up a sample through the lid opening).

You can serve it with a grilled chicken slice and rice.

Herb omelette 3

20

» 50 g cheese (Emmental or Edam) » handful of fresh green herbs » 6 fresh eggs » 2 tsp water » salt, pepper » frying pan fat Cut the cheese into cubes.

Crush all the ingredients in the cooking jar - cold mixing program, level 5 to 6.

Pour the egg mixture into a greased pan heated to medium heat.

Pierce through the omelette in several places with a fork and lift it to bring the rest of raw eggs in contact with the heated bottom.

You can overdo pieces of cheese by covering the pan with a lid for a while.

Serve with vegetables and pastries.

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Falafel - deep fried chickpea balls 2

30

30

Minced meatballs with bacon 3

30

» 250 g dipped chickpeas (or chickpeas from can) » 2 spring onions » 4 garlic cloves » salt, pepper » 1 tbsp Roman cumin, ground » a pinch of chili » a pinch of dried coriander » handful of fresh parsley » 2 tsp plain flour or starch » frying oil

» 250 - 300 g meat (beef, pork, etc.) » 1 small onion » 1 egg » salt, pepper » spices of your choice (marjoram, turmeric, ground coriander, etc.) » 1 tbsp breadcrumbs » 100 g bacon

Pour out the water from the chickpeas soaked overnight.

Alternatively, use chickpeas from a can.

Peel the onions and cut them into blocks. Peel garlic.

Place them in the cooking jar, add spices, chopped leaves and flour / starch.

Close the jar with the main lid and unscrew the closing cup.

Start the mixing program on level 6 and throw in the chickpeas through the lid opening.

If the ingredients are out of reach of the blades, switch off by pressing the START / STOP button, open the jar, pull everything down with a spatula and mix again.

Put the finished mixture into a bowl and leave in the fridge for 20 minutes.

Shape into balls and squeeze them to hold together.

Fry the balls in oil and then dry them with a napkin.

Serve in tortilla, pita bread or Arabian bread. Also suitable for couscous and salads.

Wash the meat, dry and cut it into cubes. Set aside.

Cut the bacon into strips and set it aside on a plate; you will need it later.

Place peeled onion cut into quarters, egg, spices and a spoon of bread crumbs in the cooking jar.

Close the jar with the main lid and unscrew the closing cup.

Start the mixing program on level 6 and throw in the meat cubes.

If the ingredients are out of reach of the blades, switch off by pressing the START / STOP button, open the jar, pull everything down with a spatula and mix again.

Put the prepared mixture into a bowl and mix the pieces of bacon.

Form meatballs and fry them in a pan. Serve with potatoes, spring onions and your favorite dressing.

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Polish sauce for boiled meat with dumplings 4

40

Cheese sauce for pasta 2 variations 4

40

» 150 g root vegetables (carrot, celery, parsley) » 1 onion » 20 g butter » 50 g sugar » juice of 1 lemon » 30 g gingerbread, grated » 50 g plum jam » 1 tbsp tomato sauce » handful of dried cranberries » plain flour or starch (usually 1-2 tsp depending on how thick the sauce should be) » 400 ml filtered water / broth

» 100 g cheese, such as Emmental or Edam cheese » 200 g cream cheese » 500 ml milk » plain flour or starch (usually 1-2 tsp depending on how thick the sauce should be) » variation 1: 1-2 garlic cloves and ¼ tsp dried oregano » variation 2: pinch of mace » salt to your taste » fresh basil for decoration

Peel, wash and cut the vegetables.

Place all the ingredients in the cooking jar and cook using the program 2 (Sauce) for up to 31 minutes. You can turn off Artmix even sooner when the sauce is ready (it boils and has a good taste when you carefully pick up a sample through the lid opening).

Polish sauce is perfect for cooked meat. The dumplings can be a side dish.

Decorate the plate with a slice of lemon with cranberry jam or plum jam.

TIP: You can sprinkle the sauce with chopped almonds.

Cut the cheese into cubes.

Place all the ingredients in the cooking jar.

Cook using the program 2 (Sauce). Sauces are cooked for 31 minutes by default. If you want to stop cooking before this time, press the START / STOP button. The recommended time for this sauce is about 15 - 20 minutes.

Use salt in the end because the cheese can be very salty.

Serve with pasta or other favorite side dish.

Decorate with basil leaves.

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Baby meals Broccoli puree with potatoes 3

30

Vegetable puree with meat 3

40

» 200 g potatoes » 200 g broccoli » 80 ml filtered water » milk / butter according to taste to achieve the required consistency

» 200 g fresh carrots » 100 g zucchini » 100 g hokkaido pumpkin » 50 g meat (healthy chicken, turkey, etc.) » 50 ml filtered water » milk / butter according to taste to achieve the required consistency

Peel, wash and cut the potatoes and broccoli. Slice them into pieces.

Place all solid ingredients and water in the cooking jar.

Cook using the program 3 (Porridge) for up to 22 minutes.

Recommended cooking time is approx. 15 min. Switch off by pressing the START / STOP button.

Finally, dilute with milk or add a bit of butter.

Peel, wash and cut the vegetables.

Wash the meat and cut it into cubes.

Place all solid ingredients and water in the cooking jar.

Cook by using the program 3 (Porridge) for up to 22 minutes.

The meat must be cooked properly.

Finally, you can dilute with milk or add a bit of butter.

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Cauliflower baby soup with potatoes 4

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25

Nutritious fruit puree 3

20

» 200 g cauliflower » 100 g potatoes » 125 ml filtered water » 125 ml milk (suitable for children)

» 250 g strawberries » 1 apple » 2 bananas » 2 tbsp filtered water

Wash the cauliflower and divide it into pieces.

Peel, wash and cut the potatoes.

Place vegetables with water and milk in the cooking jar.

Cook using the program 1 (Soup) with a default cooking time of 18 minutes.

However, you can turn off Artmix sooner when the soup is ready.

Remove the stalks from strawberries and rinse.

Cut the apple into quarters and remove the core (or even the skin).

Place the strawberries, apple and water in the cooking jar and cook using the program 6 (Baby food) for 7 - 10 minutes.

Recommendation: once bubbles appear, stop cooking by pressing the START / STOP button.

Allow the mixture to cool for a while and add peeled sliced bananas. Mix together using the cold mixing program - level 5 - 6.

Pour the puree into glass jars and close the lid.

Ideally, put the purree in a VacSy jar and store it in a refrigerator.

If this is not possible, sterilize the glass jars by submerging them in hot water under the lid for about 10 minutes.

TIP: Always choose quality ingredients to prepare nutritious purees, depending on your child’s age. Purees can be prepared from different fruits: - hot (in the cooking jar, using the program 6 - Baby food) - for older children, also cold (in both jars, using the mixing program).

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Cakes, dough Fruit bread 10

95

» 250 g semi-coarse flour » 1 baking powder » 150 g sugar » 120 ml oil or 120 g softened butter » 80 ml milk » 3 eggs » a handful of walnuts » 3 bananas or 3 sweet oranges or 1⁄3 pineapple (3 variations) » 50 g quality black chocolate » butter and flour for a baking pan

Preheat the oven to 180°C. Put all the ingredients except chocolate in the cooking jar.

Process them cold in the mixing program - level 6.

If necessary, switch off the Artmix using the START / STOP button, pull down the ingredients from the walls and mix again.

Test the consistency of the dough and if it is too flowy, add a little flour, and if it is dense, add a little milk and mix it.

Pour the mixture into the prepared pan. Put the pieces of chocolate in the dough.

Bake the fruit bread in a preheated oven for 60 - 70 minutes.

Check if the cake is baked by inserting a toothpick, which must remain dry after it has been removed from the dough.

Remove the baked bread from the pan and let it cool.

Sprinkle with icing sugar.

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Kefir cake 10

40

50

Curd cake 10

50

» 300 g semi-coarse flour » 1 baking powder » 250 g sugar grits » 500 ml kefir » 4 tbsp oil » 2 eggs » 2 tbsp quality cocoa » grease and flour to prepare a smaller baking tray

» 250 g semi-coarse flour » 1 baking powder » 200 g sugar » 250 g curd » 120 ml oil » 4 eggs » fat and flour to prepare a cake pan

Preheat the oven to 180°C. Put all the ingredients in the cooking jar and process them cold using the mixing program - level 5.

Pour the mixture into the baking tray and bake in a preheated oven for 30 - 40 minutes. Check if the cake is baked by inserting a toothpick, which must remain dry after it has been removed from the dough.

Decorate the cake with melted chocolate.

Heat the oven to 200°C. Put all the ingredients in the cooking jar and mix them cold using the mixing program - level 6.

The dough should be thick but still flowing.

Pour the dough into the prepared pan and bake for the first 10 minutes at 200°C, then at 170°C for about 30 minutes.

TIP: You can put raisins pre-soaked in rum into the dough.

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Spreads, dips, marmalades Beetroot spread 4

15

Avocado spread (dip) 3

15

» 250 g boiled or baked beetroot » 50 g walnuts » 3 garlic cloves » 50 g Balkan cheese » 2 tbsp mayonnaise or yogurt » salt, pepper

» 1 medium or 2 smaller avocados » 4 garlic cloves » 100 ml sour cream (or creamy yogurt, possibly with a little mayonnaise) » lemon juice » salt, pepper » several cherry tomatoes to taste

Cut the heat-treated red beetroot into pieces.

Place all the ingredients in the cooking jar and mix using the mixing program - level 5.

The spread is perfect for baguettes, sandwiches or canapes.

TIP: Another variation of this tasty spread consists of beetroot, red onion, curd, salt and pepper.

Cut the ripe avocado and remove the stone.

Scoop out the avocado and immediately add lemon juice.

Put garlic, cream, pepper and salt into the cooking jar.

Set the mixing program to level 5.

Unscrew the closing cup on the lid and put the avocado in the jar.

You can add tomatoes if you want, without cores.

TIP 1: Instead of tomatoes, you can make a spicier option by adding a teaspoon of Dijon mustard.

TIP 2: If you use more cream, you get a dip that is great for salads or pita bread.

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Curd spread in 2 variations 3

44

15

Salmon spread (fish) with curd cheese 3

15

» 250 g medium-fat cottage cheese » 1 - 2 tbsp mayonnaise Variation 1: with horseradish and spicy sausage » 30 g fresh horseradish » 50 - 70 g spicy sausage Variation 2: with garlic » 3 - 4 garlic cloves

» 200 g fish meat (roasted or smoked salmon, cooked cod, herring, etc.) » 200 g curd cheese » 50 g sour cream » 1 tsp lemon juice » salt » for decoration: a handful of green leaves

Variation 1: Cut the sausage into pieces. Peel the horseradish, cut it into pieces or, if hard, chop it first in the cooking jar using the mixing program - level 7.

Add other ingredients and mix using the mixing program level 5.

Variation 2: Place all the ingredients in the cooking jar and mix using the mixing program - level 5.

Spreads are great for baguettes, sandwiches or canapes.

Remove the fish bones and skin.

Place all the ingredients in the cooking jar and mix using the mixing program - level 5.

Decorate the spread with fresh green leaves.

TIP: You can also put sliced boiled egg or a piece of sliced sour apple into the spread.

Sweet and sour sauce (dip) 3

20

Homemade pesto 4

15

» 150 g plums or 1 ripe red capsicum » 20 - 40 g sugar » 10 g starch » 150 - 200 ml filtered water » 100 ml olive oil » soy sauce and vinegar to taste » optional 1 clove of garlic » salt

» 50 g Parmesan cheese » 30 g pine nuts (or walnuts) » 2 cloves of garlic » handful of green basil » handful of parsley (or radish) leaves » 100 ml olive oil » salt » for decoration: a handful of green leaves

Stone the plums. (Cut the capsicum into pieces.)

Put all the ingredients in the cooking jar and mix using the mixing program - level 5 - 6.

Then cook using the program 3 (Porridge) for 15 minutes.

The sweet and sour sauce perfectly complements grilled meat.

Cut the Parmesan into pieces.

Put all the ingredients in the cooking jar and mix them using the mixing program - level 5 - 6.

Pesto should have a creamy consistency. Perfect for pasta, but also for toasts.

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Jam from various fruits (currants, peaches, blueberries) 10

25

» 700 g fruit (you can mix the fruit of your choice) » A preserving agent for cooking jams and marmalades in the correct dosage (see on the packaging, gelfix, agar, etc.) » 300-400 g sugar (depending on how sweet the fruit is)

Wash fruits, remove stalks and stone. Cut larger fruit pieces into small ones.

Put everything in the cooking jar and briefly mix using the mixing program - level 5 - 6.

Then cook using the program 4 (Jam). Turn off Artmix after several minutes. (The cooking time depends on the hardness of the fruit.)

Pour the jam immediately into glass jars, seal and sterilize or let it rest for a while.

TIP: You can add to your jam ground anise, star anise and other traditional spices.

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Desserts Rice porridge with raisins 2

30

Yeast fritters with buckwheat flour 3

40

» 80 g rice » 200 ml filtered water » 60 ml milk » 1 tsp syrup (maple etc.) » 20 g butter » for decoration: sweet cocoa mixture (Granko), honey / syrup, nuts, raisins and other dried or fresh fruits

» 100 g plain flour » 50 g buckwheat flour » a pinch of sugar » ½ tsp salt » 1 tsp dried yeast » 125 ml lukewarm milk » 80 g sour cream » 1 egg » a little fat to smear the frying pan » homemade jam or plum jam

Measure the amount of rice, add water and cook in the cooking jar - program 3 (Porridge). Add butter, milk and syrup seven minutes before the end of cooking.

Serve the porridge in bowls immediately. Sprinkle with cocoa, pour a few drops of honey or syrup, garnish with nuts, raisins and other fruits.

TIP: Rice porridge contains a lot of starch, so pour water into the jar right away to make washing it easier.

Mix flour, yeast, sugar and lukewarm milk in the cooking jar using the mixing program - level 5 - 6. Let stand for a few minutes.

Add sour cream, eggs and salt and mix again for 20-30 seconds.

Leave the dough in the jar in a warm place.

Heat the lightly greased pan at medium heat.

Take dough with a spoon and drop it on the pan bottom. Fry briefly on both sides.

Serve smeared with a homemade jam or plum jam. You can also add a scoop of sour cream.

TIP: Pancakes can also be served salty. Cover with smoked salmon, capers, dill, cheese, cream, etc.

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Kysel with ice cream (a dessert from the Baltic region) 5

20

» 150 g red currant » 100 g raspberries » 100 g sour cherries » 50 - 70 g sugar » 40 g starch » vanilla ice cream Remove stalks from the washed fruits. Place the fruits in the cooking jar with sugar, starch and water.

Cook using the program 2 (Sauce) until the mixture boils up.

Pour the kysel into cups immediately and let it cool. The mixture will thicken.

Serve with vanilla ice cream.

TIP: Fruit for making kysel can also be frozen.

50

Orange jelly 5

20

» 4 oranges » 1 tbsp sugar » ½ tbsp gelatin » 250 ml filtered water

Peel the oranges and remove all solid parts and stones.

Place all the ingredients in the cooking jar and cook using the program 2 (Sauce). Switch off Artmix as soon as the mixture starts to boil after a few minutes.

Pour the mixture immediately into pre-prepared bowls, eventually put some pieces of orange into it. Let it cool in the cold. Serve the jelly chilled.

TIP: Decorate with a mint leaf or a scoop of whipped cream.

For adults, you can mix 50 ml of white rum into the jelly after cooking.

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Ice pleasure (forest fruit sorbet) 4

15

» 200 g ice cubes » 200 g mixture of blackberries, raspberries, strawberries, blueberries » sugar (or honey) of your choice Clean the fruit. Put all the ingredients in the smoothie jar and process using the program 5 (Ice Crushing).

Place the mixture in an airtight container (vacSy) and put in the freezer for a while. Serve in bowls.

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Strawberry gaspacho 4

15

Chocolate and banana dessert 5

15

» 800 g strawberries » 50 g sugar » 80 ml apple juice » bunch of fresh mint leaves » vanilla ice cream

» 400 g fat curd » 4 - 5 bananas » 4 tbsp quality cocoa » 2 tbsp honey » 100 - 150 ml milk (cream) » for decoration: chocolate and nuts

Wash the strawberries and remove the stalks.

Process the strawberries with sugar and apple juice in the cooking jar - level 5.

Pour the mixture into a bowl, place a scoop of vanilla ice cream in the center and garnish with fresh mint.

Peel the bananas and divide them into pieces.

Place all the ingredients in the cooking jar and mix them using the mixing program - level 5.

Serve in bowls garnished with grated chocolate and chopped nuts.

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