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CHEESECAKE PANACHE OF VEGETABLES

INGREDIENTS:

• 16 maria cookies
• 2 tubs of Philadelphia cheese 3 eggs
200 ml of milk 200 g sugar

PREPARATION: Put

1. in the cup crushed crackers and 5-7 and line speed with including the bottom of the mold press for not breaking.
2. Pour into the glass the two tubs of cream cheese, eggs, milk, sugar and mix for 1 minute at speed 7. Pour this liquid
3. over crumbs and bake in the oven at 180 degrees until we see that it is browning on top.

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INGREDIENTS:

• 1 / 2 liter of water
• 1 mint sprig (optional)
100 g carrots 100 g turnips
• 100 g green asparagus
artichokes 100 g 100 g cauliflower
• 100 grams of broccoli
• 100 g frozen peas salt

pepper PREPARATION: Place

1. peeled vegetables and Varoma clean container and place in the middle of mint leaves, if desired. Season to taste, cover and set aside.
2. Pour the water along with the rest of the mint and set 9 minutes Varoma temperature, speed 1. When steam starts to appear, remove the beaker, place the container and set Varoma 30 minutes Varoma temperature, speed 1.
3. sure that the vegetables are tender and if not, schedule 5 minutes more with the same temperature.
4. Place on a platter and accompany the vegetables with a vinaigrette or sauce that we like.

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MEATBALLS SWEET POTATO COD

INGREDIENTS:

• 1 / 2 kg of sweet potatoes or yams cooked
• 1 / 2 kg of sugar
• 1 tablespoon sugar 1 tablespoon vanilla
• agar agar powder

PREPARATION:

1. Put all ingredients into the bowl and mix 30 seconds at speed 5. Schedule
2. 30 minutes, 100 degrees, speed 1.
3. Pour into a mold and let cool, then keeping it in the fridge.

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INGREDIENTS:

For the meatballs:

• 500 g of desalted
• 200 grams of bread
• 2 eggs 1 clove garlic, chopped parsley
• pepper
• nutmeg salt

For the sauce:

• 1 cutlery olive oil 1 onion
• 1 cutlery
• white wine 1 / 2 flour shaker
• juice of 1 / 2 lemon (optional)
• 7 cups fish stock
2 cloves garlic
• a bunch of parsley
• saffron powder salt pepper

PREPARATION:

1. Grate the bread into the Thermomix. Add the garlic, parsley, cod, eggs, a pinch of nutmeg, salt and pepper and cut it in the machine at speed 8, helping with the spatula until well crushed. Place dough in the basket or on a plate and reserve.
2. Peel and chop onion 3 seconds at speed 4. Add oil and saute 4 minutes Varoma spoon velocity and temperature.
3. Add flour and garlic and set 3 minutes more. Finally, add wine, broth and remaining ingredients except lemon juice. Schedule 15 minutes Varoma temperature, speed 1
Building
4. time, while making the sauce, shape the meatballs and place in a saucepan in a single layer to prevent sticking.
5. When the sauce is ready, season to taste with salt, pepper and parsley and blend to make it thin and straining over the meatballs.
6. Cook them over low heat for 10-15 minutes
7. Sprinkle with chopped parsley and add lemon juice if desired.

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INGREDIENTS:

For the sauce:

• 500 grams of the white part of leek
• 190 grams of butter at room temperature 30 grams
oil 1 teaspoon sugar

For the rest:

• 250 g liquid cream 5 eggs
• 2 chicken stock cubes or salt
pepper
• nutmeg cayenne powder (optional)

PREPARATION: Put

1. parties sliced \u200b\u200bleeks and cut 6 seconds at speed 3 1 / 2.
2. Place the butterflies in the blades, add the butter, oil and sugar and set 30 minutes, speed 1.
3. When done add the remaining ingredients, stir for a while speed 1 1 / 2 and schedule 7 minutes, 90 temperature, speed 1 1 / 2.
4. When finished, set 2 minutes without temperature at the same speed and let the heat down quickly turned into a ring mold or to taste. Let cool at least 3 hours.
5. When stripping, serve with mayonnaise, hollandaise, etc ...