Only a few steps remain to reach the perfect goal. Unpack, slice, stir occasionally...
The Chef Robot will take care of everything else for you.
Instead of hands, it has whisks that create perfect whipped cream, meringue, and frosting. It can whip even a single egg, as all attachments can be adjusted in height to match the quantity of ingredients.
Thanks to the flexi whisk, your pastries and cakes will be even creamier—it ensures perfect mixing. You‘ll also appreciate the mixing whisk when preparing sausages or crumble.
Whole Wheat Pizza with Zucchini and Tuna
Whole Wheat Choux Pastries with Pear Cream
Tartlets with Wild Garlic
Carrot Cake Balls in Two Ways
Pappardelle with Turkey Meatballs and Mushrooms
Panna Cotta
Seed Cake with Raspberries and Oat Crumble
Homemade Rolls
Focaccia
with Curried Lentils
Wheat Spaghetti with Creamy Pumpkin Sauce
Crackers with Nuts and Cheese Pralines
Pasta with Salsa di Pomodoro
from Juiced Fruit Pulp
Whole Wheat Pizza with Zucchini and Tuna
Preparation Time: 45 min + 60 min rising
Ingredients for the pizza:
Dough:
250 g whole wheat spelt flour
A larger pinch of salt
20 g yeast
A pinch of sugar
150 ml warm water
1–2 tablespoons olive oil (15 g)
Servings: 1 pizza (35 cm diameter)
Toppings:
150 g passata
1 garlic clove
1 tablespoon finely chopped mixed herbs (basil, thyme, and oregano)
Salt
100 g spinach
½ small zucchini
1 small red onion
120 g tuna in its own juice
100 g mozzarella
Mix the flour and salt in a bowl. Make a well in the center. In a smaller bowl, dissolve the yeast and sugar, then pour into the well. Add warm water and let the yeast activate for 15 minutes.
Add the olive oil to the bowl and knead the dough with a dough hook. Cover and let it rise for 1 hour.
Mix the passata with the crushed garlic, chopped herbs, and a pinch of salt. Rinse the spinach in water. Place it in hot or boiling water, stir, then drain in a colander. Immediately transfer to ice-cold water, drain, and press out excess water. Chop the spinach finely.
Slice the zucchini into thin rounds and the onion into thin wedges.
Preheat the oven to 230°C and place a shallow tray inside.
Transfer the risen dough onto a floured surface and knead. Shape the dough into a ball and roll it out into a circle about 35 cm in diameter. Place it on parchment paper.
1. Spread the flavored passata over the dough, leaving the edges free. Top with zucchini, onion, tuna chunks, and spinach. Tear the mozzarella and scatter over the top.
2. Carefully remove the hot tray from the oven and transfer the dough with the parchment paper onto the tray. Bake the pizza for 15–20 minutes.
Whole Wheat Choux Buns with Pear Cream
Preparation Time: 120 min
Ingredients for 2 trays:
Choux pastry:
250 ml water
80 g butter
A pinch of salt
A pinch of sugar
170 g whole wheat spelt flour
4 eggs (210 g)
Servings: 20 choux buns
Filling: 3 pears
1–2 tablespoons lemon juice
3 tablespoons panela (dried sugarcane juice) or brown sugar
1 teaspoon ground cinnamon
250 g quark (from cheesecloth)
250 g semi-skimmed quark (from a tub)
250 ml whipping cream
Prepare the roasted pears for the cream: Peel the pears, remove the cores, and cut them into cubes. Drizzle with lemon juice, sprinkle with panela (or brown sugar), and cinnamon in a baking dish. Mix well and bake at 190°C for 30 minutes. Let cool.
Once cooled, drain some of the syrup that formed in the baking dish (about 1–2 tablespoons) and set it aside for later. Blend the pears into a smooth puree and chill in the fridge.
Prepare the choux pastry: In a pot, add water, butter, salt, and sugar. Heat until the butter melts. Once the mixture begins to boil, add the flour and stir with a wooden spoon until the dough becomes smooth and forms a thin crust at the bottom of the pot.
Transfer the dough to the mixer bowl, attach the paddle, and mix until it cools. Meanwhile, whisk the eggs.
Once the dough has cooled to lukewarm, gradually add the eggs in portions, mixing continuously. Continue mixing for a few more minutes to allow the dough to relax.
Fill a piping bag with a round tip and pipe circles of dough (about 8–10 cm in diameter) onto a baking sheet lined with parchment paper.
Bake in a preheated oven at 230°C for 10–12 minutes. Then, lower the temperature to 190°C and bake for an additional 20 minutes. Remove from the oven and let cool.
Once cooled, slice the choux buns in half using a sharp knife.
Whisk or blend the pear puree with both types of quark. Whip the cream until stiff peaks form and gently fold it into the pear-curd mixture in two stages. If the cream is too thick, you can adjust the consistency by adding some of the reserved pear syrup. If you want a sweeter cream, you can add powdered sugar to taste.
Fill a piping bag with a star tip and pipe the pear cream into the choux buns. Lightly dust the filled buns with powdered sugar.
Break the 3 bananas into smaller pieces and place them into a large bowl. Add the eggs, chicory syrup, and vanilla paste. Blend until smooth.
Melt the coconut oil, ensuring it’s not too hot, then add it to the banana mixture. Stir to combine.
In a separate bowl or the mixing bowl of a stand mixer, combine all the dry ingredients. Slowly incorporate the banana mixture into the dry ingredients and mix until well combined.
Pour the batter into a loaf pan lined with parchment paper. You can also grease the pan with butter and dust it with flour.
Slice the remaining banana lengthwise and place the cut side up on top of the batter.
Bake at 190 °C for 40–45 minutes. Once baked, carefully remove the loaf from the pan and let it cool on a rack.
Míša Slices
Preparation Time: 50 min
Base:
6 eggs (separate yolks and whites)
A pinch of salt
50 ml hot water
130 g powdered sugar
120 g all-purpose flour
50 g cocoa powder
½ teaspoon baking soda (4 g)
90 g oil
Cream:
500 g semi-skimmed soft curd cheese (from a tub)
250 g full-fat curd cheese
250 g butter
150 g powdered sugar
Servings: 1 tray
Icing:
200 g chocolate
50 g butter
50 g whipping cream
Whisk the egg whites with a pinch of salt until stiff peaks form. In a separate bowl, beat the egg yolks with the powdered sugar until fluffy. Add 50 ml of hot water and mix. In another bowl, combine the dry ingredients: flour, cocoa, and baking soda. Add them to the egg mixture along with the oil and beat together with a stand mixer using a flexi whisk.
Gently fold the egg whites into the batter using a spatula. Pour the batter onto a baking tray lined with parchment paper and smooth the surface with a spatula. Bake at 180°C (convection) for 10–15 minutes. Let it cool.
Remove the curd cheese and butter from the fridge to bring them to room temperature. Beat them with powdered sugar until smooth, and spread it over the cooled base.
Melt the chocolate in a water bath. Stir in the diced butter and cream and let it melt together. Pour the icing over the dessert, smooth it out, and let it cool.
Tip: Cut with a knife dipped in hot water.
Gluten-Free Seed Bread
Preparation Time: 70 min + 75 min rising
Servings: 1 loaf
100 g whole grain gluten-free flour
70 g almond flour
75 g ground gluten-free flakes
80 g buckwheat flour
1 tablespoon psyllium husk
21 g fresh yeast
1 tablespoon honey
1 teaspoon salt
50 ml olive oil
3 eggs
70 g pumpkin and sunflower seeds
Dissolve the yeast in 80 ml of lukewarm water. In the bowl of a stand mixer, combine all the flours, adding the flakes and psyllium. Mix the dry ingredients together. Add the honey, salt, olive oil, eggs, and the dissolved yeast to the flour mixture. Using a kneading hook for gluten-free dough, knead until the dough becomes smooth and elastic.
Cover the dough and let it rise for 45 minutes in a warm place.
Line a loaf pan with parchment paper. Once the dough has risen, transfer it to the pan and sprinkle with seeds. Let it rise, covered, for an additional 30 minutes.
Preheat the oven to 170°C (340°F) with both top and bottom heat.
Once the dough has fully risen, place the loaf in the preheated oven and bake for 30 minutes. Then, remove it from the pan and bake for another 15 minutes at 190°C (375°F).
Once baked, carefully remove the loaf from the oven and let it cool on a wire rack.
Blueberry Chia Pudding
Preparation time: 10 minutes + 12 hours to rest
5 tablespoons chia seeds (about 70 g)
2 full tablespoons thick coconut milk (30 g)
100 g blueberries
2 teaspoons acai
240 ml water
Chicory syrup, to taste
Servings: 2-3 servings
For finishing:
Cottage cheese, skyr, or Greek yogurt
Chicory syrup
Blueberries
Mint sprigs
Add the chia seeds to a larger (seal-able) jar or two smaller jars (single-serving).
Blend together the coconut milk, blueberries, acai, water, and chicory syrup, then mix it with the chia seeds. Seal the jar and refrigerate overnight. The next day, divide the pudding into bowls or jars and top it with cottage cheese or thick yogurt. Decorate with fresh blueberries and mint sprigs.
Savory Tartlets with Wild Garlic
Preparation time: 55 minutes
For the crust:
200 g fine rolled oats
40 g crushed flaxseed
A pinch of salt
1 tablespoon olive oil
220 ml hot water
25 g whole wheat spelt flour flour (plus extra for dusting)
For the filling:
80 g wild garlic
100 g thick plain yogurt
200 g soft cheese (e.g., Lučina) Salt, to taste
Servings: 6 tartlets
For decoration:
Edible flowers and herbs
Favorite seeds
Radishes
Mix the oats with the flaxseed and salt in a bowl. Add olive oil and hot water, then mix well in a food processor. Let it sit for 2–3 minutes, then gradually incorporate the flour to thicken the dough.
Form the dough into discs about 0.5–1 cm thick, dusting with flour to prevent sticking. Press the discs into tartlet pans, shaping them to about 0.5 cm thickness. Transfer to a baking sheet and bake at 170°C (fan-assisted) for 25 minutes. After baking, let the tartlets rest briefly, then transfer to a cooling rack and let them cool completely.
Finely chop the wild garlic for easier blending. Place it in a blender with the yogurt and blend until smooth. Add the cheese, a pinch of salt, and blend again until combined.
Spread the filling into the cooled tartlet shells and let them set in the fridge for 5–10 minutes. Decorate as desired with edible flowers, herbs, seeds, or radishes.
You can also season with other herbs, such as thyme or basil.
Apple Pie
Preparation time: 60 minutes
Dough:
200 g whole wheat spelt flour (smooth)
100 g light wheat or spelt flour (smooth)
80 g brown powdered sugar or xylitol
1 teaspoon baking powder a pinch of salt
120 g softened butter
1 egg yolk
100 ml milk
Serves: 1 pie
Filling:
1 kg coarsely grated apples (peeled) ground cinnamon egg white for brushing
Optional additions: raisins nuts
Mix the flours with sugar, baking powder, and salt. Add the butter, egg yolk, and milk, and process the dough using a mixing hook.
Wrap the dough in plastic wrap and let it rest overnight.
Divide the dough into two roughly equal pieces. One can be slightly larger, as it will cover the layer of apples, so you need to roll out the top sheet slightly bigger.
Roll out the first part of the dough on a floured surface into a rectangle about 30x34 cm, 2 mm thick. Squeeze out the grated apples and spread them on the dough, leaving 2–3 cm around the edges. Sprinkle the apples with cinnamon. You can lightly sprinkle sugar, nuts, or raisins.
Roll out the second piece of dough (slightly larger) and cover the apples with it. Press the edges together and twist to seal the pie. Poke a few holes in the surface with a fork and brush with egg white.
Bake at 190°C for 30 minutes until golden.
Whole Wheat Spelt Carrot Cake
Sweetened with Xylitol
Preparation time: 120 minutes
Dough:
120 g softened butter
170 g xylitol
4 eggs
50 g pecans
50 g walnuts
250 g carrots
150 g thick white yogurt
220 g smooth whole wheat spelt flour
100 g light spelt flour
1.5 teaspoons baking soda
Serves: 1 cake
2 teaspoons baking powder a pinch of salt
2 teaspoons cinnamon
½ teaspoon ground vanilla (or grated zest of 1 lemon – depending on which flavor you prefer)
Cream:
250 g curd cheese (from a tub)
500 g soft curd cheese (from a tub)
80 g xylitol
Cream the softened butter with xylitol. Gradually beat in the eggs, one at a time. Grate the carrots finely using a box grater.
Chop the nuts finely and mix them with the other ingredients into the creamed mixture.
Line the bottom of the cake pan with parchment paper. You can also line the sides, but it’s easier if you grease them with butter and dust with flour.
Fill the pan with the batter and smooth it with a spatula. Bake in a preheated oven at 180°C (convection) for 50–60 minutes. After cooling, remove from the pan and cut it in half twice.
Whisk the curd cheeses with xylitol and spread the cream over the cake. Assemble and smooth it as you like. You can sprinkle the top with nuts.
Carrot Cake Balls in 2 Ways
CARROT CAKE BALLS
CARROT CAKE BALLS FROM BAKED SPONGE CAKE WITH OATS
Preparation time: 53 min
Serves: approx. 25 balls
Sponge cake:
2 eggs (separate the whites and yolks) salt
70 g xylitol (or sugar)
60 g whole wheat spelt flour (plain)
Additional ingredients:
50 g pecan nuts
200 g finely grated carrot
½ tablespoon lemon juice
1 teaspoon ground cinnamon
1-2 teaspoons vanilla paste
white chocolate for coating
Preparation time: 30 min
Serves: approx. 30 balls
200 g fine rolled oats
180 g finely grated carrot
60 g maple syrup
80 g semi-skimmed curd cheese
20 g coconut oil
½ tablespoon lemon juice
1–2 teaspoons vanilla paste
1 teaspoon ground cinnamon
70 g almond flour
coconut for coating
CARROT CAKE BALLS FROM BAKED SPONGE CAKE:
Whisk the egg whites with a pinch of salt until stiff peaks form.
Whisk the egg yolks with xylitol until frothy.
Gently fold the egg whites into the yolk mixture. Then carefully fold in the sifted flour.
Spread the batter evenly onto a baking sheet lined with parchment paper to a thickness of about 1.5–2 cm.
Bake at 180°C for 8 minutes until golden. Let cool.
Tear the sponge cake into small pieces and place it along with the pecan nuts into a blender.
Blend until finely chopped.
Then add the finely grated carrot, lemon juice, ground cinnamon, and vanilla paste, and briefly blend until the ingredients combine into a compact mixture. Form the dough into balls with your hands. Store in the fridge. Dip the chilled balls into white chocolate. A great option is white chocolate with a touch of ground vanilla.
Store in the fridge in an airtight container. Consume within 3 days.
CARROT CAKE BALLS WITH OATS
Place oats, finely grated carrot, syrup, curd cheese, melted (but cooled) coconut oil, lemon juice, vanilla paste, and ground cinnamon into a blender and blend until the ingredients are combined. The mixture will become stickier.
Thicken with almond flour, cover the bowl with plastic wrap, and let it rest overnight.
Form the dough into balls and coat them with shredded coconut. Store in an airtight container in the fridge. Consume within 3 days.
Tomato and Lentil Cream
Preparation time: 30 minutes
2 tablespoons olive oil
1 onion
1 carrot (100 g)
50 g celery
2 garlic cloves
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
½ tablespoon tomato paste
Servings: 4-6 portions
1 can chopped tomatoes
60 g red lentils (split)
2 bay leaves salt
freshly ground black pepper juice of ½ lemon fresh coriander and seeds for serving
Heat the olive oil in a pot. Dice the onion. Use a chopping attachment to cut the carrot and celery into small cubes. Sauté them with the onion over medium heat for about 10 minutes.
Add finely chopped garlic, ginger, cumin, coriander, and tomato paste. Stir for about a minute.
Pour in the chopped tomatoes, then fill the can twice with water and add it to the pot. Add the lentils and bay leaves. Season with salt and pepper, cover, and simmer for about 15 minutes until softened.
Finish the soup with lemon juice and blend until smooth. Serve topped with seeds and fresh coriander.
Pappardelle with Turkey Meatballs and Mushrooms
Preparation time: 70 min
Turkey Meatballs:
500 g turkey meat
1 whole grain roll
50 ml lukewarm water or milk
1 onion
1 tablespoon olive oil
1 egg yolk
1 garlic clove
1 heaping tablespoon finely chopped sage
1 heaping teaspoon finely chopped thyme
½ teaspoon crushed cumin salt
freshly ground black pepper
Servings: 4
Additional ingredients:
300 g (brown) mushrooms olive oil salt
400 g Pappardelle pasta blue cheese
Sauce:
200 g sour cream
2 teaspoons finely chopped sage salt
Cut the bread into small cubes, drizzle with water or milk, and lightly mix with your fingers. Let it soak.
Finely chop the onion and sauté it in a pan with one tablespoon of oil until translucent.
Use a meat grinder to finely grind the turkey meat. In a bowl, combine the soaked bread, sautéed onion, egg yolk, pressed garlic, sage, thyme, cumin, salt, and pepper. Mix well.
Wet your hands and form meatballs about the size of a golf ball. You should get about 20 meatballs. Place them on a baking sheet lined with parchment paper. Leave some space for the mushrooms.
Slice smaller mushrooms in half, and cut larger ones into quarters or thicker slices. Drizzle with olive oil, season with salt, and toss. Spread the mushrooms on the baking sheet next to the meatballs.
Bake the meatballs and mushrooms for 30 minutes in an oven preheated to 220°C. Cook the pasta in salted boiling water until al dente.
While the pasta is cooking, mix the sour cream with the chopped sage and season with salt.
Drain the pasta and toss it with the sauce. Serve on plates with the meatballs and mushrooms. Sprinkle with blue cheese and serve.
Stuffed Peppers
Baked with Tomato Sauce
Preparation time: 120 min
6 large white peppers
2 slices (whole grain) toast bread
60 ml lukewarm milk
500 g ground beef
1 onion
1-2 garlic cloves
2 tablespoons finely chopped parsley
1 heaping teaspoon ground cumin
Salt and pepper
Servings: 6
For the Tomato Sauce:
1 onion
2 medium carrots
1 large parsley root
A piece of celery (70-100 g)
2 tablespoons oil
1 tablespoon tomato paste
1 can of chopped tomatoes
2 bay leaves
1 cinnamon stick
Salt Pepper
Prepare the peppers by removing the tops and seeds. If any seeds remain, carefully remove or shake them out.
Tear the toast bread into small pieces and soak it in lukewarm milk. Mix well and let it sit.
Use a meat grinder to grind the beef.
In a large bowl, combine the ground meat, finely chopped onion, pressed garlic, parsley, cumin, salt, and pepper. Add the soaked bread and mix well. Stuff the peppers with the meat mixture.
Peel and chop the onion, carrots, parsley root, and celery into small cubes. Heat oil in a pan or pot and sauté the vegetables until golden, about 10-15 minutes.
Add the tomato paste to the vegetables and sauté for another minute. Pour in the chopped tomatoes and fill the can about two-thirds with water, adding it to the pan. Add bay leaves, cinnamon stick, salt, and pepper. Stir well.
Transfer the sauce to a baking dish large enough to fit all the stuffed peppers. Place the stuffed peppers in the dish next to each other on top of the sauce. Cover with aluminum foil and bake in a preheated oven at 220°C for 50 minutes.
After 50 minutes, carefully remove the foil and bake for another 10-15 minutes.
Optionally, before serving, blend or pass the sauce through a sieve, removing the bay leaves and cinnamon stick. Adjust the flavor with lemon juice or sugar if needed.
Serve with rice or bulgur.
Homemade Sausages
Preparation time: 2 hours + smoking
3.6 kg of pork shoulder
Servings: 15 sausages
0.6 kg of fatty pork belly
80 g of curing mix
15 g of nitrite curing mix
0.7 kg of ice
3 g of garlic
5 g of crushed caraway
6 g of mixed pepper
7 g of marjoram
8 g of paprika Pork casings
Cut the meat into smaller pieces and grind it using a coarse grinder attachment.
Add the remaining ingredients to the ground meat and mix into a sticky dough (either by hand or using a mixer in portions).
Stuff the mixture into the casings using a stuffing attachment. Twist or skewer the individual sausages.
Smoke the sausages with warm smoke for up to 12 hours, or use hot smoke and boiling, reducing the time to about 3-4 hours.
Garlic Dip
Preparation time: 10 min
300 g sour cream
20 g garlic
Servings: 1 bowl
2 tsp chopped herbs (optional) Salt Pepper
Peel the garlic cloves and place them in a garlic peeler.
Crush the peeled garlic into the sour cream. Add salt, pepper, and herbs. Mix well.
Chill in the refrigerator. The dip is great with grilled meat or vegetables.
Tiramisu
Preparation time: 15 min
350 ml strong coffee
250 ml whipping cream
250 g mascarpone
4 tbsp powdered sugar
300 g ladyfingers
2 egg yolks
Servings: 8 servings
Cocoa powder for dusting
Grind fresh coffee beans in a coffee grinder. Prepare strong coffee and let it cool.
Place the whisk attachment in a stand mixer. Add 200 ml cream, 250 g mascarpone, and 4 tbsp sugar.
Whisk in the mixer until the ingredients are combined.
Add 2 egg yolks.
Whisk until creamy consistency is achieved.
Prepare a bowl. Dip the ladyfingers in the coffee, layer them in the bowl, and alternate with the whipped cream mixture. Finish by dusting with cocoa powder.
Coffee Panna Cotta
Preparation time: 15 min
500 ml whipping cream
2 sheets of gelatin
1 tsp coffee Sugar to taste
Servings: 8 servings
Pour 250 ml of whipping cream and 1 tsp brewed coffee (brewed from freshly ground coffee in a kitchen robot) into a saucepan.
Cook for 10 minutes at 80°C, stirring gently.
Soak the gelatin according to the instructions. Add the gelatin to the cream and coffee mixture.
Mix briefly and quickly to prevent lumps.
Set the mixture aside. In the stand mixer bowl, add the remaining 250 ml cream and whip for about 4 minutes using the whisk attachment.
Add the coffee mixture to the bowl and gently stir with a spatula.
Transfer the mixture into glasses and chill for 5 hours.
Poppy Seed Cake with Raspberries and Oat Crumble
Preparation time: 60 min
Round pan with a diameter of 15 cm:
4 eggs
90 g powdered sugar
1 tbsp vanilla sugar
125 g softened butter
200 g poppy seeds
Servings: 6 servings
Crumble:
3 tbsp oats
2 tbsp brown sugar
15 g butter
Raspberries
Whisk egg whites with 45 g powdered sugar and yolks with 45 g powdered sugar. Grind fresh poppy seeds in a poppy seed mill.
Whisk butter with vanilla sugar. Gradually add the whipped butter to the yolks and mix in the ground poppy seeds.
Carefully fold in the whipped egg whites with a spatula. Pour the batter into a greased pan, top with raspberries and crumble, and bake in a preheated fan oven at 175°C for 30-40 minutes.
Homemade Bread Rolls
Preparation time: 3-4 hours
17 g yeast
½ tsp sugar
250 ml lukewarm water
Servings: 9 pieces
450 g all-purpose flour + extra for dusting
1 and ½ tsp salt
50 g lard, melted and cooled
1 egg + 1 tbsp milk for glazing
Caraway seeds and coarse salt for sprinkling
Crumble the yeast into a bowl and mix with sugar. Pour in the lukewarm water and let the yeast rise for 15-20 minutes.
Grind wheat into fine flour using a grain mill.
In a large bowl, mix the flour with salt. Pour in the yeast mixture and cooled lard. Knead the dough with a hook attachment on a mixer for a few minutes until smooth and elastic.
Lightly dust the dough with flour and let it rise for an hour and a half under a towel. Turn the dough onto a floured surface and briefly knead. Divide it into 9 equal parts and shape each into a ball as you would for burger buns.
Roll each ball into a triangle about 2–3 mm thick. You can gently stretch the dough with your hands while rolling.
Roll up each triangle from the wider edge to the tip. Place on a baking sheet lined with parchment paper, ensuring the tip is at the bottom to prevent it from unrolling during baking. Let them rise for 30 minutes.
Brush with the beaten egg mixed with milk. Sprinkle lightly with caraway seeds and salt, then bake at 210°C for 15-20 minutes until golden.
Spelt Focaccia
Preparation time: 50 min
Dough:
230 g light spelt flour
230 g whole wheat spelt flour
1 tsp salt
17 g yeast
½ tsp sugar
340 ml lukewarm water
2 tbsp olive oil
Servings: 1 tray
Additional: olive oil red onion tomatoes rosemary coarse salt
Grind the flour in a mill. Mix the flour with salt in a bowl.
Crumble the yeast into a bowl, add sugar, and pour in water. Stir and leave to rise for 15-20 minutes in a warm place. When the yeast mixture rises, add it to the flour along with olive oil and mix into a thinner dough. Let it rise under a cloth for at least an hour.
Grease a baking tray or casserole dish of at least 23x25 cm with oil. After the dough has risen, stir it briefly with a spoon and pour it into the baking dish. Grease your hands with oil and gently stretch the dough to the sides. Let it rise for 15-20 minutes.
Preheat the oven to 250 °C.
Make dimples in the dough with your fingers. Top with thin slices of onion and tomatoes, thyme, and salt.
Place the focaccia in the preheated oven, then lower the temperature to 220 °C. Bake for 20 minutes.
Homemade Pasta
Preparation time: 30 min
150 g all-purpose flour
150 g semolina 3 eggs pinch of salt
Servings: 4
Attach the mixing whisk to the food processor.
Add 3 eggs, a pinch of salt, and 150 g of all-purpose flour to the bowl. Mix for 10 minutes until all ingredients are combined into a dough. Then, add 150 g of semolina and knead the dough by hand until it becomes elastic.
Let the dough rest in the fridge for 30 minutes.
Use a pasta roller attachment to roll the dough into thin sheets about 1 mm thick. Then, switch to the cutter attachment for wide or narrow noodles, or prepare lasagna from the rolled dough.
Cook the pasta in salted water for 2-3 minutes.
If you want to prepare pasta in advance, simply dry it by placing it in an air fryer at 30°C.
Noodles with curry lentils
Preparation time: 20 min
300 g tagliatelle
2 cloves of garlic
1 sour apple (100 g), quartered
Servings: 4
1 piece of ginger, the size of a hazelnut, thinly sliced
1 medium onion, halved
20 g oil
1 tbsp curry
1 tsp cumin
1 tsp ground coriander
1 can of canned lentils (400 g)
120 g cream
Salt, pepper
Cook the noodles al dente according to the package instructions (homemade pasta takes about 2-3 minutes) and meanwhile prepare the lentil sauce.
In a food processor, add garlic, apple, ginger, and onion and finely chop.
Transfer the mixture to a pot and add 20 g of oil. Heat the mixture and sauté for 4 minutes.
Add the spices, salt, pepper, and lentils with the liquid and cook for 6 minutes. Add the cream and cook for another 6 minutes.
Mix the lentils with the freshly cooked noodles and serve immediately
Prepare your own homemade pasta according to the recipe on page 45.
Asparagus Tagliatelle
Preparation time: 35 min
330 g all-purpose flour
3 eggs
Servings: 4 servings
1 bunch of green asparagus
4 tablespoons clarified butter (ghee)
8 garlic cloves
50 ml white wine
100 g sun-dried tomatoes
Juice of 1 lemon
Olive oil
Coarse salt
Parmesan
Prepare the dough by mixing the flour and eggs for 10 minutes with the help of the Gratus kitchen robot, and let it rest in the fridge for at least 30 minutes. Use the dough rolling attachment to roll the dough into thin sheets. Switch to the pasta cutter attachment to cut the rolled dough into tagliatelle.
In a pot, bring salted water to a boil. Cook the tagliatelle in this water for 3 minutes or until al dente. Remove the pot from the heat, add a few drops of olive oil, stir, and drain. Rinse the tagliatelle in cold water to prevent them from sticking.
In a pan, melt half a tablespoon of ghee. Once the pan is hot, add the crushed garlic and sauté until fragrant. Then, add the whole asparagus stalks and pour in the white wine, covering the pan with a lid and allowing it to simmer for a while. When the wine evaporates, add another half tablespoon of ghee for smoothness. Once the asparagus is tender, remove the pan from the heat.
Melt the remaining 3 tablespoons of ghee in a smaller pot, add the lemon juice, and mix well to combine. Add the cooked pasta to the pan with the asparagus and garlic, along with the chopped sun-dried tomatoes, and pour the ghee with lemon juice over it. Serve topped with coarse salt and grated parmesan.
Creamy Pumpkin Sauce for Pasta
Preparation time: 55 min
Servings: 4 servings
600 g Hokkaido pumpkin (peeled)
420 g tomatoes
2 large onions
4 large garlic cloves
200 g ricotta
Olive oil for drizzling vegetables
Two large handfuls of fresh basil
Salt Pepper
Approx. 400-500 g whole wheat spaghetti
Parmesan for serving
Preheat the oven to 180°C. Cut the pumpkin into small cubes, halve the onions into eighths, cut the tomatoes into eighths, and simply peel the garlic. Drizzle the vegetables with olive oil, season with salt and pepper, toss to coat, and spread on a baking sheet lined with parchment paper. Roast for about 30-35 minutes.
Around 15 minutes before the vegetables are done, begin cooking your favorite whole wheat spaghetti according to the package instructions, or prepare homemade pasta as per the recipe on page 45.
Once the vegetables are roasted, transfer them to a blender. Add the ricotta and fresh basil, and blend into a smooth sauce (without any lumps). Taste and adjust seasoning if necessary.
Mix the sauce in a pot with the cooked whole wheat spaghetti. Serve topped with grated parmesan.
Thyme Crackers with Nuts and Cheese Truffles
Preparation time: 50 min
Crackers:
20 g walnuts
100 g all-purpose flour
1 tsp finely chopped thyme
¼ tsp dried garlic
A large pinch of salt
½ tbsp chicory syrup (or maple syrup or honey)
20 g olive oil
30 g water
Servings: 1 baking sheet
Cheese Truffles
Ingredients for 18-20 pieces:
100 g blue cheese
100 g cream cheese (like Lučina)
Fresh chives, nuts, seeds, or dried fruit for coating
Chop the walnuts, not too finely—some larger pieces are fine. Put the walnuts in a bowl and mix with the flour, thyme, garlic, and salt.
Add the syrup, oil, and water to the bowl and mix the dough using a kneading hook. Roll out the dough into a thin sheet using a pasta roller. Cut out or shape the dough into desired shapes. Place them on a baking sheet lined with parchment paper and bake at 180°C for 15-20 minutes or until golden. It‘s a good idea to keep the shapes uniform, as sticks bake faster than circles.
Prepare the cheese truffles: Grate the blue cheese finely and mix it with the cream cheese in a bowl. You can let the cheese mixture rest in the fridge—it will make rolling the truffles easier, and you can prepare it the day before if you‘re planning to serve guests.
Roll small balls from the mixture. Coat them with chopped chives, nuts, seeds, or dried fruit as desired.
Egg Pasta with Salsа di Pomodoro
Preparation time: 40 min
1 kg ripe tomatoes
1-2 cloves of garlic
1 shallot
500 g pasta
60 ml olive oil
Servings: 4 - 6 servings
A pinch of brown sugar
Salt and pepper
Prepare your own homemade pasta according to the recipe on page 45.
Using pasta molds, you can make pappardelle, penne, or rigatoni.
Cook the pasta in salted boiling water until al dente.
Chop the tomatoes into pieces, leaving the skins on. Peel and finely chop the garlic and shallot.
Heat the oil in a pan. Add the garlic and shallot, sauté until golden.
Add the tomatoes and cook covered for 10 minutes.
Using an immersion blender, lightly blend the sauce. Then cook for a short time until it thickens.
Season with salt, pepper, and sugar.
Serve with the cooked pasta and top with parmesan.
Gingerbread with Juiced Fruit Pulp
Preparation time: 15 min + 30 min baking
360 g all-purpose flour
75 g granulated sugar
1 baking powder
Servings: 1 tray
1-2 teaspoons gingerbread spice
2 tablespoons cocoa powder
4 eggs
10 tablespoons honey
10 tablespoons oil
500–600 g juiced fruit pulp
Mix the dry ingredients (flour, sugar, baking powder, gingerbread spice, and cocoa) in a bowl.
In another bowl, whisk the eggs, honey, and oil together.
Add the wet ingredients to the dry ingredients and stir until well combined. Finally, mix in the juiced fruit pulp.
Pour the batter onto a greased baking sheet and bake at 180 °C for about 30 minutes or until a toothpick comes out clean. Let it cool before serving.
Using a berry, fruit, and vegetable press, prepare 500-600 g of juiced fruit pulp. If the pulp is not smooth in texture, blend it until smooth using an immersion blender.
In a stand mixer bowl, add the flour, sugar, baking powder, spices, cocoa, eggs, honey, and oil. Use the mixing attachment to combine everything into a smooth batter. Add the juiced pulp and mix well.
Pour the batter into a baking tray lined with parchment paper and bake at 170°C for about 25-30 minutes. Check with a toothpick during baking. Serve the gingerbread dusted with powdered sugar or with a chocolate glaze.
Lemon Tartlet
Preparation time: 80 min
For the dough:
250 g all-purpose flour
1 egg + 1 egg yolk
125 g softened butter
125 g powdered sugar
A pinch of salt
A pinch of lemon zest
For the filling:
400 ml milk
5-6 egg yolks
120 g granulated sugar
30 g cornstarch
200 ml heavy cream
2 tablespoons lemon juice
Zest of ½ lemon
Servings: 6
For the meringue:
2 egg whites
100 g sugar
½ tablespoon lemon juice
Using a mixing whisk, prepare the dough from these ingredients: plain flour, 1 egg + 1 yolk, softened butter, powdered sugar, a pinch of salt, and a pinch of lemon zest. Let the mixture mix for about 2 minutes until it forms a compact dough.
Transfer the dough to a sealable container and let it rest in the fridge for 20 minutes. After resting, fill tartlet molds with the dough and chill them for another 15 minutes.
Preheat the oven to 180°C. Bake the tartlets in the oven for 12 minutes, until they have a slightly pinkish hue. Let the baked tartlets cool down.
While the tartlets cool, prepare the filling. Whisk 5-6 egg yolks with 120g of sugar and 30g of cornstarch in a bowl. In a pot, pour 400ml of milk, add 2 tablespoons of lemon juice and the zest from half a lemon. Stir gently for 15 seconds at 100°C. Then, add the whisked egg yolks with sugar and cornstarch to the pot, and cook for 2-3 minutes at 100°C.
Let the cream cool, then gently fold in 200ml of whipped cream. Now, prepare the meringue. Attach the whisk to the kitchen robot. Add 2 egg whites to the bowl and whip for about 3 minutes at speed 4. After 1 minute of whipping, add 50g of sugar and then the remaining 50g of sugar. Gently fold in ½ tablespoon of lemon juice into the finished meringue.
Fill the baked tartlets with the cream and decorate with the meringue.
Apple Pie with Curd and Walnut Filling
Preparation time: 150 min
Filling:
150 g walnuts
300 ml milk
2 tsp ground cinnamon
250 g soft curd 1 egg
approx. 5 tbsp xylitol (or another sweetener)
Crust:
180 g fine oats
180 g whole wheat spelt flour
1 tsp cinnamon
2 tbsp xylitol
20 g honey
80 g butter
100 g finely grated apple
2–3 tbsp milk
Servings: 1 pie
Additionally:
3–4 apples
30 g honey
20 g butter 1 tbsp lemon juice
Use a nutcracker to shell 150 g of walnuts. Blend or grind them finely. In a saucepan, mix with milk and cook over low to medium heat for 15 minutes until thickened. Transfer to a wide bowl and spread out to cool faster.
Mix oats with flour, cinnamon, and xylitol. Melt honey with butter and combine with the grated apple. Pour into the dry oat mixture and mix with a wooden spoon. Sprinkle with milk. Then, using a stand mixer with a paddle attachment or your fingers, process into a warm „crumble“ dough. Press the mixture evenly into the bottom and sides of a pie dish.
Stir the curd, whisked egg, and xylitol into the walnut mixture. Spread the filling into the crust.
Quarter the apples and remove the cores. Place each quarter cut-side down and slice thinly from the widest side. Gently fan out the slices and arrange them on top of the filling. Repeat until the entire pie is covered.
Melt honey with butter and lemon juice, then brush over the pie. If you have any leftover glaze, save it for brushing after baking.
Bake at 170°C (340°F) for 45 minutes. Serve with maple syrup or chicory syrup.
Blueberry-Blackberry Ice Cream
Preparation time: 5 min
125 g frozen blueberries
Servings: 4 servings
125 g frozen blackberries
150 ml coconut milk
2 tbsp honey
Attach the ice cream maker attachment to the stand mixer. In a bowl, mix the frozen blueberries and blackberries. Place a stainless steel bowl under the attachment. Set the mixer to medium speed and gradually feed the fruit into the filling chute. Once the fruit is processed, add the coconut milk and honey. Mix everything together.
Serve immediately or transfer to a container and freeze.
You can freely combine different fruits. A great tip for a smoother and more delicious taste is to always add a bit of banana. Banana replaces the dairy component and gives the ice cream a sweeter flavor.
Additional Ice Cream Combinations:
Kiwi Ice Cream
• 4 medium-sized kiwis
• melted dark chocolate for drizzling over the ice cream
Strawberry Meditation
• 200 g strawberries
• 100 g dark chocolate
• ice cream can be softened with whipped cream
Blueberry Ice Cream
• 300 g wild blueberries
• can be complemented with butter cookies
Banana Ice Cream with Cookies
• 4 bananas
• 1 pack of chocolate cookies with a milk filling
Pistachio Refreshment with Banana
• 4 bananas
• shelled pistachios to taste
• can be topped with caramel sauce
Spiral Cake
Preparation time: 90 min
Dough:
200 g semi-coarse flour
100 g softened butter
1 heaping tablespoon plain yogurt
smooth flour for dusting
Servings: 1 cake
Filling:
200 g sour cream
100 g mozzarella
2 tablespoons Dijon mustard
1 sprig thyme
1 clove garlic
salt and freshly ground pepper
2 carrots
3 zucchinis
1 eggplant
1 black salsify
1 white radish
4 tablespoons olive oil
butter for greasing the baking dish
Sift the flour into a bowl, cut the butter on top, add the yogurt, and knead into a smooth, pliable dough. Wrap the dough in plastic wrap and let it rest in the fridge for about 30 minutes.
In the meantime, finely chop the mozzarella and mix it with the sour cream, mustard, stripped thyme leaves, and crushed garlic. Season with salt and pepper.
Peel the carrots, clean the remaining vegetables, and slice them into long strips using a spiralizer. For slicing, we recommend using the MAX speed setting.
Grease the baking dish with butter. Roll out the dough on a lightly floured surface, place it into the dish, and press to form high edges. Prick it with a fork, cover with parchment paper, weigh it down with legumes, and bake for 15 minutes. If you don’t have a special baking dish, pre-bake the dough in a tart pan in an oven preheated to 180 °C. Remove the parchment paper and beans from the pre-baked dough and let it cool slightly.
Spread the seasoned sour cream mixture over the crust. Roll a carrot strip into a coil, wrap it with an eggplant slice, and place it in the center of the tart. Continue wrapping the vegetable slices around it evenly to create a spiral pattern across the entire surface. Drizzle with olive oil and bake for another 30–40 minutes until golden brown.
Chef Robot 2 with the ETA kitchen robot
1st Czech edition
Published by ETA a.s., Křižíkova 148/34, Karlín, Prague 8, 186 00 in 2024
