Quick Start Guide: MultiPower Series 4 and Series 6 food mincer.

Crispy on the outside, tender on the inside, these falafel balls are bursting with aromatic spices and wholesome goodness.

Difficulty: Medium

Additional tools: 1 baking tray

Ingredients for 20 falafel:
250 g chickpeas (dried)
1 onion (approx. 50 g)
2 cloves of garlic
50 g fresh parsley
25 ml lemon juice
1½ tsp. salt
1 pinch black pepper (freshly ground)
1 tsp. ground cumin
½ tsp. ground coriander
1 tsp. baking powder

Nutritional information: Per serving approx.: 47 kcal | 3 g protein |1 g fat |8 g carbs

Preparation time: 30 minutes

Total time: 12 hours 45 minutes

Method:

1
To make the falafel, soak chickpeas for at least 12 hours. Change water half way through.

2
Line a baking tray with baking paper and preheat oven according to manufacturer's guidance:
Fan assisted oven: 180 °C

3
Rinse soaked chickpeas, peel onion and garlic and cut onion into eight pieces. Remove leaves from parsley. Attach meat mincer attachment with fine perforated disc (3 mm). Place bowl under outlet opening and gradually grind everything into fine mixture using pusher (level max).

4
Mix salt, black pepper, ground cumin, ground coriander and baking powder into mixture. With damp hands, shape into 20 little balls and place on baking tray. Bake falafel as indicated:
Tray level 2 (bottom third) + 4 (top third)
Fan assisted oven: 180 °C
Baking time: approx. 25 minutes

Tip: Serve your delicious falafels alongside different vegetables or dips: for example, with avocado or yoghurt dip. Check out our hummus and red cabbage slaw recipes for inspiration.

Creamy, smooth and bursting with vibrant chickpeas, tahini and a zesty kick of lemon. This favourite Middle Eastern dip is a culinary homemade delight.

Difficulty: Easy

Special accessories: 1 bowl

Ingredients for 8 servings:
400 g tinned chickpeas
1 clove of garlic
4 tbsp. lemon juice
40 g tahini
1 tsp. ground cumin
1 tbsp. extra virgin olive oil
½ tsp. salt
½ tsp. chilli flakes

Nutritional information: Per serving approx.: 124 kcal | 4 g protein |5 g fat | 14 g carbs

Preparation time: 5 minutes

Total time: 10 minutes

Method:

1
Drain chickpeas and collect liquid. Peel garlic. Attach meat mincer attachment with fine perforated disc (3 mm). Place bowl under outlet opening and grind chickpeas with garlic into hummus using pusher (level max).

2
Add 50 ml chickpea water (aquafaba), lemon juice, tahini, ground cumin, extra virgin olive oil, salt and chili flakes to bowl, stir until creamy and set aside until ready to be served.

Tip: Enjoy this deliciously creamy hummus as a dip, with bread or paired with golden-brown falafel. Check out our Crispy Falafel Balls recipe on this page.

Hearty and delicious, these vegetarian burger patties made with vegetables and rolled oats are just as tasty as their burger counterparts featuring meat.

Difficulty: Easy

Additional tools: bowl, frying pan, slotted spatula

Ingredients for 4 servings:
½ bunch fresh parsley
0.25 leek (approx. 50 g)
1 onion (approx. 50 g)
1 clove of garlic
1 carrot (approx. 100 g)
50 g celeriac
200 g fine rolled oats
1 egg
200 ml water
1 tsp. salt
2 pinches black pepper (freshly ground)
Sunflower oil for frying

Nutritional information: Per serving approx.: 228 kcal | 9 g protein | 5 g fat | 40 g carbs

Preparation time: 30 minutes

Total time: 45 minutes

Method:

1
Chop fresh parsley and cut leek into fine rings.

2
Peel onion, clove of garlic, carrot and celeriac. Cut onion in half and celeriac into 3 cm wide strips. Attach shredding attachment with fine shredding barrel. Place bowl under outlet opening and shred vegetables using pusher (level min).

3
Mix rolled oats, egg, water, salt and black pepper in bowl and leave to stand for approx. 15 minutes. Mix everything together evenly with vegetables and parsley.

4
Shape mixture into 4 patties and sear on both sides in frying pan with sunflower oil on medium heat for approx. 7 minutes.

5
Assemble vegetable patties as burgers, adding your preferred bun, lettuce, tomato and sauces to serve.

Tip: These patties are just as a delicious without a burger bun in a salad.

These spicy meatballs in tasty tomato sauce bring authentic Greek flavours to your table.

Difficulty: Easy

Additional tools: 2 bowls, large frying pan

Ingredients for 4 servings:

For the meatballs
200 g beef brisket
200 g beef tenderloin
1 onion (approx. 50 g)
2 cloves of garlic
30 g panko breadcrumbs
1 egg
½ bunch fresh parsley
2 tsp. dried oregano
1 tsp. dried mint
1 tsp. ground cumin
¼ tsp. chilli flakes
1 pinch ground cloves
½ tsp. salt
¼ tsp. black pepper (freshly ground)
3 tbsp. olive oil (suitable for frying)

For the tomato sauce
1 clove of garlic
400 g tinned chopped tomatoes
½ tsp. cinnamon1 tsp. honey
½ tsp. dried oregano
½ tsp. dried basil
½ tsp. salt
2 pinches black pepper (freshly ground)
4 pitta bread (approx. 60 g each to serve)

Nutritional information: Per serving approx.: 487 kcal | 22 g protein | 28 g fat | 33 g carbs

Preparation time: 30 minutes

Total time: 47 minutes

Method:

1
Cut beef brisket and tenderloin into 3 cm sized pieces. Peel onion and garlic and cut onion into 8 pieces. Attach meat mincer attachment with medium perforated disc (4.5 mm). Place bowl under outlet opening and grind meat, onion and cloves of garlic into mince using pusher (level max) .

2
Put panko breadcrumbs, egg and 3 tbsp. water in large bowl, mix and briefly leave to stand. Add finely chopped parsley leaves. Add minced meat, dried oregano, dried mint, ground cumin, chilli flakes, ground cloves, salt and black pepper and mix everything well.

3
Shape mince into 16 balls of equal size with damp hands and fry each one on all sides in olive oil in large deep frying pan on medium heat for 2 minutes. Remove meatballs from frying pan and set aside.

4
To make the sauce, peel garlic and chop finely. Heat in frying pan with tinned chopped tomatoes, cinnamon, honey, dried oregano, basil, salt and black pepper and leave to simmer for approx. 5 minutes. Add meatballs and simmer for further 12 minutes or until sauce has thickened and meatballs are cooked through.

5
Arrange meatballs in tomato sauce on plates and serve with pitta bread.

Tip: You can also use veal or lamb mince as an alternative to mixed minced meat. Or add feta cheese to the tomato sauce for extra creaminess.

Easy to make, these delicious little power balls will give you a quick burst of energy when out and about.

Difficulty: Easy

Additional tools: 2 bowls

Ingredients for 20 balls :
1 carrot (approx. 100 g)
80 g almonds
40 g walnuts
0.5 vanilla pod
180 g pitted dates
30 g shredded coconut
½ tsp. ground ginger
1 tsp. ground cinnamon

Nutritional information: Per 100 g approx.: 358 kcal | 7 g protein | 21 g fat | 39 g carbs

Preparation time: 15 minutes

Total time: 15 minutes

Method:

1
Peel carrot. Attach shredding attachment with fine shredding barrel. Place bowl under outlet opening and shred carrot using pusher (level min).

2
Mix coarsely chopped almonds and walnuts with vanilla pod seeds, add pitted dates, 15 g shredded coconut, ground ginger and ground cinnamon. Remove shredding attachment and attach meat mincer attachment with medium perforated disc (4.5 mm). Place bowl under outlet opening; grind date and carrot mixture into thick, smooth mass using pusher (level max).

3
Shape mixture into 20 equally sized balls and roll in remaining shredded coconut. Enjoy immediately or store in fridge in airtight container.

Tip: It’s very easy to swap ingredients to create new flavours: For example, try other dried fruit, nuts and spices, or roll your energy balls in cocoa powder or ground nuts.

A tasty dish from the north of Germany!

Difficulty: Easy

Additional tools: bowl, frying pan

Ingredients for 4 servings:
400 g pollock fillet
1 onion (approx. 50 g)
1 egg
80 g bread crumbs
1 tbsp. lemon juice
¼ bunch parsley
½ tbsp. salt
¼ tbsp. pepper
Sunflower oil for frying

Nutritional information: Per serving approx.: 504 kcal | 34 g protein | 32 g fat | 58 g carbs

Preparation time: 27 minutes

Total time: 27 minutes

Method:

1
To make the fish cake, cut pollock fillet into 3 cm sized pieces. Peel onion and cut into 8 pieces. Attach meat mincer attachment with coarse perforated disc (8 mm). Place bowl under outlet opening and grind pollock fillet and onion into minced fish using pusher (level max).

2
Mix egg, 40 g breadcrumbs, lemon juice, parsley, salt and black pepper with fish mixture.

3
Shape fish mixture into 4 fish cakes and coat with rest of breadcrumbs. Sear fish cakes on both sides in batches in frying pan with sunflower oil on medium heat for approx. 3 minutes until golden brown.

Tip: These juicy fish cake are delicious served with remoulade, lettuce and onions sandwiched in a crispy whole-meal bread roll. Or try this culinary delight from the northern region of Germany with fresh potato salad.

With these juicy beef patties, making your favourite burgers at home couldn’t be easier and tastier.

Difficulty: Easy

Special accessories: bowl, frying pan

Ingredients for 4 servings:
500 g beef brisket
1 onion (approx. 50 g)
1 clove of garlic
1 egg
2 tbsp. breadcrumbs
1 tsp. medium-hot mustard
1 tsp. tomato purée
1 tsp. salt
¼ tsp. freshly ground black pepper
2 tbsp. sunflower oil

Nutritional information: Per serving approx.: 331 kcal | 32 g protein | 21 g fat | 3 g carbs

Preparation time: 22 minutes

Total time: 30 minutes

Method:

1
To make the burger patties, cut beef brisket into 3 cm in sized pieces. Peel onion and garlic and cut onion into 8 pieces. Attach meat mincer attachment with medium perforated disc (4.5 mm). Place bowl under outlet opening and grind meat, onion and garlic into mince using pusher (level max). Add egg, breadcrumbs, medium-hot mustard, tomato purée, salt and black pepper and mix everything thoroughly.

2
Shape minced meat into 4 patties and sear on both sides in frying pan with sunflower oil on medium heat for approx. 8 minutes.

Tip: Enjoy these tasty beef patties on toasted burger buns with your favourite toppings and sauce. For tasty cheeseburgers, add a slice of Cheddar cheese to each of the patties while they’re hot. It will make the cheese melt for a delicious creamy texture!

This plant-based bratwurst is fork-tender and full of flavour.

Difficulty: Medium

Additional tools: 2 bowls, baking tray, frying pan

Ingredients for 4 servings:
300 g seitan (ready to use)
4 tbsp. yeast flakes
3 tbsp. gram flour
2 tsp. salt
2 tsp. smoked paprika (ground)
2 tsp. dried marjoram
2 tsp. lemon zest (grated)
1 tsp. white pepper
1 tsp. ground caraway
1 tsp. garlic powder
½ tsp. grated nutmeg
250 g tinned white beans (drained)
1 onion (approx. 50 g)
5 tbsp. sunflower oil
200 ml soy drink
150 ml water
Clingfilm
3 tbsp. sunflower oil for searing

Nutritional information: Per serving approx.: 396 kcal | 30 g protein | 21 g fat | 24 g carbs

Preparation time: 30 minutes

Total time: 2 hours

Method:

1
To make the vegan bratwurst, mix seitan, yeast flakes, gram flour, salt, smoked paprika, dried marjoram, grated lemon peel, white pepper, ground caraway, garlic powder and grated nutmeg in large bowl.

2
Leave white beans to drain, saving liquid. Peel onion and cut into 8 pieces. Attach meat mincer attachment with medium perforated disc (4.5 mm). Place bowl under outlet opening and grind white beans and onion into slightly coarse mixture using pusher (level max). Mix with beans liquid, sunflower oil, soy drink and water.

3
Add bean mixture to seitan mixture and stir into smooth dough. Leave dough to rest for approx. 15 minutes.

4
Divide dough into 8 portions, place each individual portion on a piece of clingfilm and roll into a sausage approx. 22 cm long. Twirl the ends of the clingfilm to seal. Wrap each sausage in an individual piece of aluminium foil, place on baking tray and steam as indicated:
Tray level 3 (middle)
Steam Plus: 100 °C
Baking time: approx. 30 minutes

5
Remove sausages from oven and leave to cool for approx. 1 hour.

Tip: If your oven doesn’t have a steam function, simply simmer the wrapped sausages in a bain-marie at around 95 °C for approx. 20 minutes. This vegan Bratwurst is delicious served with sweet potato mash and your favourite sauce.

Enjoy vibrant flavours with our irresistible red cabbage slaw.

Difficulty: Easy

Special accessories: 1 bowl

Ingredients for 8 servings:
450 g red cabbage
1 red onion (approx. 50 g)
1 carrot (approx. 80 g)
1 apple (approx. 200 g)
2 tbsp. red wine vinegar
1 tsp. medium-hot mustard
150 g yoghurt (1.5% fat)
½ tsp. salt
¼ tsp. freshly ground black pepper

Nutritional information: Per serving approx.: 52 kcal | 3 g protein |1 g fat | 10 g carbs

Preparation time: 5 minutes

Total time: 10 minutes

Method:

1
To make the salad, cut red cabbage into approx. 3 cm wide strips. Peel red onion, carrot and apple. Cut onion in half; quarter and core apple. Attach shredding attachment with fine shredding barrel. Place large bowl under outlet opening and shred everything using pusher (level min).

2
Add red wine vinegar, medium-hot mustard, 150 g yoghurt (1.5% fat), salt and black pepper to bowl. Mix and leave to stand in fridge until ready to serve.

Tip: This delightful red cabbage slaw is delicious paired with golden-brown falafel. Check out our Crispy Falafel Balls recipe on this page.

A great side dish that goes very well with a green curry.

Difficulty: Easy

Additional tools: bowl, saucepan, frying pan

Ingredients for 4 servings:

For the cauliflower rice
800 g cauliflower florets
¾ tsp. salt
2 tbsp. sunflower oil

Nutritional information:
Per serving approx.: 40 kcal | 3 g protein | 0.4 g fat | 8 g carbs

Preparation time: 5 minutes

Total time: 15 minutes

Method:

1
To make the cauliflower rice, cut cauliflower florets into 3 cm sized pieces. Attach shredding attachment with fine shredding barrel. Place bowl under outlet opening and shred cauliflower florets finely using pusher (level max). Transfer to sieve, sprinkle with salt and set aside to draw out water.

2
Gently fry cauliflower rice in frying pan with 2 tbsp. sunflower oil on medium heat for approx. 5 minutes.

3
Arrange cauliflower rice on plates and serve with your favourite main or side dish.

Tip: To intensify the flavour, try gently frying the cauliflower in sesame oil or garnish your curry with roasted sesame.

Cauliflower rice goes really well with a vegetable green curry or as a fried dish with vegetables of your choice.

This classic Swiss carrot cake is popular with young and old.

Difficulty: Easy

Additional tools: Springform cake tin (Ø 18 cm), 2 bowls, blender, baking tray, saucepan

Ingredients for 8 slices:
2 egg whites
150 g sugar
150 g soft, cubed butter
4 egg yolks
100 g ground almonds
170 g wheat flour type 550
1½ tbsp. baking powder
2 tsp. grated lemon peel
1 pinch salt
1 generous pinch ground cinnamon
3 carrots approx. 80 g each
4 tsp. flaked almond
80 g apricot jam
120 g icing sugar
2 tbsp. lemon juice
8 marzipan carrots (optional)
Butter for greasing

Nutritional information: Per slice approx.: 561 kcal | 10 g protein | 30 g fat | 66 g carbs

Preparation time: 20 minutes

Total time: 65 minutes

Method:

1
Line a springform cake tin (Ø 18 cm) with baking paper and grease edges with a little butter.

Preheat oven according to manufacturer's guidance: Upper/lower heat: 180 °C.

2
Beat egg whites and 50 g sugar in a bowl. Transfer mixture to fridge and chill.

3
Beat soft butter cubes, egg yolks and remaining sugar in bowl until frothy. Add ground almonds, wheat flour type 550, baking powder, grated lemon peel, salt and ground cinnamon and mix everything together well.

4
Peel carrots. Attach shredding attachment with fine shredding barrel. Place bowl with batter under outlet opening and shred carrots finely using the pusher (level min). Add beaten egg whites and mix everything into a smooth mass with a spatula.

5
Pour batter into prepared cake tin, smooth out and bake as indicated: Cake tin on wire rack tray level 2 (bottom third)
Upper/lower heat: 180°C
Baking time: approx. 45 minutes

6
Remove cake from oven and leave to cool.

7
Toast flaked almonds in a frying pan on medium heat and set aside. Heat apricot jam in saucepan on medium heat. In the meantime, stir icing sugar and lemon juice together to create smooth icing.

8
Once cool, turn cake out of tin and spread with hot apricot jam. Glaze cake with icing and decorate edges with toasted flaked almonds. Decorate Aargau Carrot Cake with marzipan carrots if using and serve.

Tip: You can also make the Aargau Carrot Cake with ground hazelnuts. Simply replace the ground almonds with same amount of ground hazelnuts.

The walnuts and colourful mixed vegetables make these fritters truly delicious. A quick lunch served with a fresh herb yoghurt dip.

Difficulty: Medium

Additional tools: 2 bowls, frying pan

Ingredients for 4 servings:

For the herby dip
1 bunch mixed fresh herbs
300 g yoghurt (3.5% fat)
200 g crème fraîche
½ tsp. salt
1 pinch black pepper freshly ground

For the vegetable fritters
2 spring onions
6 carrots (approx. 80 g each)
2 potatoes (approx. 75 g each)
75 g walnuts
60 g wheat flour type 405
3 eggs
½ tsp. sweet paprika ground
1 tsp. salt
70 ml sunflower oil
2 spring onions (for garnish)

Nutritional information: Per serving approx.: 398 kcal | 13 g protein | 20 g fat | 42 g carbs

Preparation time: 27 minutes

Total time: 27 minutes

Method:

1
To make the herby dip, remove leaves from bunch of fresh mixed herbs and chop finely. Mix in bowl with yoghurt (3.5% fat), crème fraîche, salt and black pepper and chill.

2
To prepare the vegetable fritters, cut spring onions into fine rings and set aside. Peel carrots and potatoes and cut potatoes in half or into quarters depending on size. Attach shredding attachment with fine shredding barrel. Place bowl under outlet opening and shred carrots, potatoes and walnuts using pusher (level max). Add spring onions, flour type 405, eggs, sweet paprika and salt and mix everything together well.

3
Heat sunflower oil in a frying pan. Use a tablespoon to add small batches of vegetable and egg mixture to pan, pressing flat to make little fritters. Fry on both sides on medium heat until golden brown and crispy.

4
Cut 2 spring onions into fine rings. Arrange vegetable fritters with herby dip on plates and serve garnished with spring onions.

Tip: For a bit of flavour variety, try different ingredients, e.g. courgette or pumpkin to make the batter.

These hearty Asian-style dumplings filled with minced and vegetables take your tastebuds on a delicious journey.

Difficulty: Advanced

Additional tools: 3 bowls, blender, tea towel, frying pan, rolling pin

Ingredients for 4 servings:
260 g wheat flour type 405
140 ml hot water
¼ red chilli pepper
1 piece ginger (approx. 2 cm)
1 carrot (approx. 80 g)
50 g button mushrooms
100 g beef brisket
3 shallots (approx. 40 g each)
2 cloves of garlic
2 tbsp. sesame oil
2 tbsp. light soy sauce
½ tsp. Worcester sauce
1 tsp. breadcrumbs
¼ tsp. salt
2 pinches black pepper (freshly ground)
150 g pak choi
2 tbsp. sunflower oil
1 tbsp. black sesame seeds (for garnish)
2 spring onions (for garnish)

Nutritional information: Per serving approx.: 504 kcal | 24 g protein | 19 g fat | 55 g carbs

Preparation time: 1 hour

Total time: 1 hour 40 minutes

Method:

1
Knead wheat flour type 405 with hot water for approx. 10 minutes to make firm dough. Cover with damp tea towel and leave to rest for 1 hour minimum.

2
De-seed red chilli pepper, peel ginger and chop finely. Peel carrot, clean button mushrooms and cut in half. Attach shredding attachment with coarse shredding barrel. Place bowl under outlet opening, shred carrot and button mushrooms using pusher and set aside (level min).

3
Cut beef brisket into 3 cm pieces. Peel shallots and cloves of garlic and cut shallots in half. Remove shredding attachment and replace with meat mincer attachment with medium perforated disc (4.5 mm). Place bowl under outlet opening; gradually process beef, shallots and cloves of garlic into mince using pusher (level max).

4
Fry vegetables and mince mixture in a frying pan with 2 tbsp. sesame oil on medium heat for approx. 7 minutes. Mix with light soy sauce, Worcester sauce, breadcrumbs, salt and black pepper. Add pak choi cut into thin strips, and fry for further 3 minutes until softened slightly. Leave to cool.

5
With your hands knead the dough on a floured work surface and shape into 2 rolls. Divide each one into 8 equal size pieces and roll out into thin flatbreads (Ø 10 cm). Once cooled, place 1-2 tsp. of filling in middle of each one. Lightly moisten edge of one half and press together with edge of opposite half in the middle. Create characteristic gyoza shape and press edges firmly together. Place dumplings on a floured plate.

6
Heat 2 tbsp. sunflower oil in a frying pan on medium heat. Sear the dumplings in the oil for 2-3 minutes until nice and brown underneath. Add ½ cup of water and steam dumplings covered with lid for approx. 7 minutes until water has evaporated.

7
Cut spring onions into thin rings. Arrange dumplings on plates, garnish with black sesame seeds and spring onions and serve with your preferred sauce.

Tip: Try vegetables like peppers or broccoli as a delicious filling.

Recreate the classic German curried sausage at home with this delicious recipe.

Difficulty: Advanced

Additional tools: 3 bowls, frying pan

Ingredients for 4 servings:

For the bratwurst
300 g pork belly
200 g tenderloin
1.5 m pork sausage casing (size 28/30)
100 ml cream (35% fat)
1 egg
1½ tsp. salt
½ tsp. black pepper (freshly ground)
1 tsp. lemon juice
2 tsp. dried marjoram
½ tsp. ground caraway
½ tsp. grated nutmeg

For the curry sauce
300 g tomato ketchup
100 ml water
1 tbsp. honey
1½ tbsp. curry powder
½ tsp. hot paprika (ground)
1 tsp. salt
¼ tsp. black pepper (freshly ground)

Nutritional information: Per serving approx.: 681 kcal | 41 g protein | 40 g fat | 19 g carbs

Preparation time: 30 minutes

Total time: 40 minutes

Method:

1
To make the bratwurst, remove rind from pork belly. Cut pork belly and tenderloin into approx. 3 cm sized pieces. Soak pork casing according to instructions on packet.

2
Attach meat mincer attachment with medium perforated disc (4.5 mm). Place bowl under outlet opening and gradually grind sausage meat into mince using pusher (level max).

3
Add cream (35% fat), egg, salt, black pepper, lemon juice, dried marjoram, ground caraway and grated nutmeg to meat and mix everything with your hands.

4
Remove meat mincer attachment and fit sausage filler attachment Pull soaked pork casing onto sausage filler nozzle and tie a knot at the end. Gradually fill casing with meat from filling tray, making sure that as little air as possible gets in and taking care not to overfill it to avoid case bursting (level max). Tie another knot at the end and then twist off 4 sausages of equal size.

5
Sear homemade bratwursts evenly on all sides in frying pan with 30 ml sunflower oil on medium heat.

6
To make the curry sauce, add tomato ketchup, water, honey, curry powder, hot paprika, salt and black pepper to bowl and mix. Cut bratwursts into 1 cm thick slices and mix with curry sauce.

7
Sprinkle the curried sausages with curry powder and serve.

Tip: Potato wedges, French fries, sweet potato chips or white bread go well with curried sausages.

This cheese bratwurst adds a new twist to a classic dish with a perfect blend of spices.

Difficulty: Advanced

Additional tools: 3 bowls, 2 saucepans, frying pan

Ingredients for 4 servings:
300 g pork belly
200 g tenderloin
125 g Alpine cheese
2 tsp. salt
¾ tsp. white pepper (freshly ground)
¼ tsp. grated nutmeg
¼ tsp. grated lemon peel
1 tsp. dried marjoram
¼ tsp. ground caraway
¼ tsp. garlic powder
½ tsp. ground allspice
1.5 m pork sausage casing (size 28/30)
Sunflower oil for searing

Nutritional information: Per serving approx.: 467 kcal | 28 g protein | 39 g fat | 0,4 g carbs

Preparation time: 30 minutes

Total time: 50 minutes

Method :

1
To make the cheese bratwurst, remove pork belly rind. Cut pork belly and tenderloin into approx. 3 cm sized pieces. Soak pork casing according to instructions on packet.

2
Cut Alpine cheese into 2 cm wide strips. Attach shredding attachment with the coarse shredding barrel. Place bowl under outlet opening and shred Alpine cheese coarsely using pusher (level min).

3
Remove shredding attachment and attach meat mincer attachment with medium perforated disc (4.5 mm). Place bowl under outlet opening and gradually process sausage meat into mince using pusher (level max).

4
Add shredded cheese, salt, white pepper, grated nutmeg, lemon peel, dried marjoram, ground caraway, garlic powder and ground allspice to meat and mix everything thoroughly with your hands.

5
Remove meat mincer attachment and attach sausage filler attachment. Pull soaked pork casing onto sausage filler nozzle and tie a knot at the end. Gradually fill casing with meat and cheese mixture from filling tray, making sure that as little air as possible gets in and taking care not to overfill it to avoid case bursting (level max). Tie another knot at the end and then twist off 8 sausages of equal size. Cover and chill.

6
Sear cheese bratwurst evenly on all sides in frying pan with sunflower oil on medium heat.

7
Arrange cheese bratwurst on a plate and serve with your favourite side dish.

Tip: Try Emmental or another flavoursome type of cheese instead of Alpine cheese.

Kebbe, a dish widely popular in the Middle East, contains savoury minced meat wrapped in a crispy bulgur dough coating. It’s delicious served with mint yoghurt.

Difficulty: medium

Additional tools: 3 bowls, 2 frying pans

Ingredients for 4 servings:

For the dough
300 g bulgur wheat
1.5 tsp. salt
1 tsp. black pepper (freshly ground)
2 pinch ground cumin
1 tsp. ground allspice
0.5 tsp. ground cinnamon
1 pinch ground nutmeg
1 pinch chilli powder
450 ml boiling water

For the filling
3 tbsp. pine nuts
2x 300 g (600 g in total) lean beef
1.5 onions (approx. 75 g)
2 garlic cloves
1.5 tbsp. sunflower oil for frying
3 tbsp. fresh parsley
2 tsp. ground cumin
1.5 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. salt
1 tsp. black pepper (freshly ground)

For the dip
2 tbsp. fresh mint
250 g yoghurt (3.5 % fat)
2 tbsp. lemon juice
0.5 tsp. salt
1 pinch black pepper (freshly ground)

Nutritional information: Per serving approx.: 812 kcal | 45 g protein | 37 g fat | 68 g carbs

Preparation Time: 1 hour 8 minutes

Total Time: 1 hour 35 minutes

Method:

1
To make the dough, mix bulgur wheat, salt, black pepper, ground cumin, allspice, cinnamon, nutmeg and chilli powder in bowl. Add boiling water and leave to swell for approx. 30 minutes.

2
To make the filling, roast pine nuts in a frying pan over medium heat until golden brown without any oil. Transfer to bowl and leave to rest.

3
Peel onion and garlic, cut onion into 8 pieces. Cut the first 300 g lean beef into 3 cm sized pieces. Attach meat mincer attachment with medium perforated disc (4.5 mm). Place bowl under outlet opening and grind meat, onion and cloves of garlic into mince using pusher (level max).

4
Fry mince and onion mixture in sunflower oil over medium heat for approx. 7 minutes until crumbly.

5
Chop parsley leaves finely and add to mince. Mix in ground cumin, allspice, cinnamon, salt, black pepper and roasted pine nuts and fry for another 2 minutes. Remove mince from hob and leave to cool completely.

6
In the meantime, cut the second batch of 300 g lean beef into 3 cm sized pieces. Attach meat mincer attachment with fine perforated disc (3 mm). Place a bowl under outlet opening and grind meat into mince using pusher (level max). Repeat this grinding step (level max). Then grind the soaked bulgur mix from step 1 into a soft mass using pusher (level max).

7
Knead bulgur mass and raw meat mice for 10 minutes into a dough. Leave to rest for 10 minutes.

8
Remove meat mincer attachment and replace with Kebbe attachment. Shape dough into 3 cm thick strands. Shape them into shells using pusher (level max). Cut shells to desired length.

9
Close one side of shells with moistened fingers to form a tapered shape, spoon some cooked mince filling into opening and close it with a teaspoon to create classic Kebbe shape.

10
Heat plenty of sunflower oil in pan, carefully place Kebbe in hot oil and fry on all sides until golden brown.

11
To create the yoghurt-mint dip, mix yoghurt, lemon juice, salt and black pepper in a bowl. Add finely chopped fresh mint leaves to the mix. Serve hot oriental bulgur mince balls with yoghurt-mint dip and enjoy.

Tip: Traditionally, this dish is often prepared with lamb meat. For an even more intense flavour, why not add 2 tbsp. of raisins to the filling.

Use the cookie cutter to turn sweet short crust pastry into delicious Viennese whirl biscuits in next to no time.

Difficulty: Easy

Additional tools: Bowl, hand mixer / universal kitchen machine, clingfilm, baking tray, baking paper, cookie cutter attachment

Ingredients for 50 biscuits:

300 g wheat flour 405
150 g butter cubed
100 g sugar
1 tsp vanilla sugar
1 tsp baking powder
3 egg yolk
50 ml cream (35% fat)

Nutritional information: Per biscuit approx.: 58 kcal | 1 g protein | 3 g fat | 6 g carbs

Preparation Time: 18 minutes

Total Time: 1 hour 28 minutes

Method:

1
Add all ingredients to a bowl and mix into a short crust pastry. Then shape the pastry into a ball, wrap in clingfilm and chill for approx. 1 hour.

2
In the meantime, line a baking tray with baking paper and preheat the oven according to the manufacturer's instructions: top and bottom heat: 180 °C.

3
Fit the meat mincer attachment with the star-shaped pastry attachment. Shape the pastry into sausage shapes approx. 3 cm wide and gradually process them with the cookie cutter using the pusher ( level min ).

4
Place the Viennese whirls on the baking tray and bake as indicated: Level 3 (middle), top and bottom heat: 180 °C, baking time: approx. 12 minutes.

5
Take the easy Viennese whirls out of the oven and leave to cool completely on a wire rack. Serve.

Tip: For a version with cocoa you can simply replace 50 g of the wheat flour with 50 g baking cocoa powder and add another 30 g of sugar. Depending on your experience you can also use level max to make Viennese whirls.

Get your day off to a great start! This shot will awaken all your senses with its pleasant zesty flavour. This recipe allows you to make the shot in advance so it’s ready to enjoy first thing in the morning.

Difficulty: Easy

Additional tools: Bowl, citrus press attachment, 1 bottle approx. 400 ml

Ingredients for 400 ml:

140 g ginger
6 lemons
60 g acacia honey
200 ml water

Preparation Time: 15 minutes

Total Time: 15 minutes

Method:

1
Peel the ginger and cut into pieces 3 cm in size. Fit the meat mincer attachment with the medium perforated disc (4.5 mm). Place a bowl under the outlet opening and gradually juice the ginger using the pusher ( level max ).

2
Cut the lemons in half. Take off the meat mincer attachment and fit the citrus press. Place the bowl with the ginger juice under the outlet opening and gradually juice the lemons ( level min ).

3
Add the acacia honey and water to the bowl and mix everything well. If wished, strain the mixture through a fine sieve. Transfer the ginger-lemon shot to a sterile bottle and chill until use.

Tip: It also tastes great if you replace the honey with agave nectar. For a ginger-turmeric shot simply peel a piece of turmeric with the ginger and chop.

Fire up your day with this great shot!

Difficulty: Easy

Additional tools: Juicer press, 2 bowls, 1 bottle approx. 500 ml

Ingredients for 500 ml:

700 g beef tomatoes
4 red chilli peppers
2 cloves garlic
2 tsp dried oregano
½ tsp salt
¼ tsp freshly ground black pepper

Nutritional information: Per 100 ml: 21 kcal | 1 g protein | 0 g fat | 4 g carbs

Preparation Time: 10 minutes

Total Time: 10 minutes

Method:

1
Cut the beef tomatoes into six pieces and remove the stems. De-seed the red chillies. Peel the cloves of garlic. Fit the juicer attachment. Place two bowls under the outlet opening and gradually process the ingredients into juice using the pusher ( level max ).

2
Add dried oregano, salt and black pepper and mix in well.

3
Transfer the tomato-chilli shot to a sterile bottle and chill.

Tip: If you like it even spicier, simply add a little Tabasco sauce.

The best vegan hot drink version with a hint of vanilla – it couldn’t be simpler to make your own non-dairy latte macchiato.

Difficulty: Easy

Additional tools: Grind mill attachment, bowl, espresso maker (200 ml), 2 glasses

Ingredients for 2 cups:

20 g espresso beans for approx. 200 ml coffee in an espresso maker
300 ml barista oat drink
1 tsp vanilla extract
2 tsp agave nectar
2 pinches ground vanilla

Nutritional information: Per serving approx.: 75 kcal | 1 g protein |2 g fat | 13 g carbs

Preparation Time: 5 minutes

Total Time: 13 minutes

Method:

1
Fit the grind mill attachment and set a fine grinding level. Place a bowl under the outlet opening, add the espresso beans to the feeding tube and process into ground espresso ( level max ).

2
Fill the water tank of the espresso maker with water up to the maximum filling level below the safety valve. Add the ground espresso to the funnel. Place the funnel in the water tank, screw the espresso maker together and brew on the hob. Allow the strong coffee to rise completely on a medium heat, then remove from the hob immediately.

3
Warm and froth the oat drink, vanilla extract and agave nectar in a milk frother and distribute evenly between 2 glasses.

4
Carefully pour half of the strong coffee up to the rim of each glass, decorate the vegan vanilla latte with ground vanilla and serve.

Tip: Strictly speaking, you don't get a true espresso with an espresso maker as espresso is produced at a much higher pressure. If you don't have a milk frother, you can also heat up the ingredients carefully in a little saucepan and froth them up with a whisk or hand blender. The important thing for the layers is to ensure that the coffee is hotter than the oat drink.

Just a few ingredients and little effort – that's all it takes to put this tasty loaf on the table.

Difficulty: Easy

Additional tools: Grind mill attachment, bowl, bread tin (30 cm), baking paper

Ingredients for 18 slices:

500 g spelt
150 g mixed seeds and nuts e.g. multi-seed mix
2 tsp dried yeast
2 tsp salt
450 ml lukewarm water
2 tbsp cider vinegar

Nutritional information: Per slice approx.: 144 kcal | 6 g protein | 4 g fat | 19 g carbs

Preparation Time: 12 minutes

Total Time: 1 hour 2 minutes

Method:

1
Fit the grind mill attachment and set to a fine grinding level. Place a bowl under the outlet opening, add the spelt to the feeding tube and process into flour ( level max ).

2
Add the mixed seeds and nuts, dried yeast, salt, water and cider vinegar to the bowl with the flour and knead everything into a dough for approx. 7 minutes.

3
Line a bread tin (30 cm) with baking paper. Transfer the dough to the bread tin and smooth out.

4
Place the bread in a cold oven (to preheat) and bake as indicated: Bread tin on the wire rack, Level 2 (bottom third), Top and bottom heat: 200 °C, Baking time: approx. 50 minutes.

5
Take the quick wholemeal spelt bread out of the oven and remove from the tin. Leave to cool completely on a wire rack and serve.

Tip: Place the bread in a cold oven. This will give it a bit more time to prove while preheating the oven. If wished, sprinkle the bread with seeds before baking.