Fish Macaroni with Spearmint

Ingredients Fish Macaroni with Mint

2 medium onions

6 cloves garlic

50 g olive oil

3 tomatoes w/o skin and w/o seeds

800 g water

1 large bunch of parsley

1000 g croaker

Salt to taste

1 lemon

400 g thin macaroni



  1. Chop the onion and garlic with the olive oil 5 Sec/ Speed 5. Sauté 5 Min /Varoma/ Reverse/ Speed spoon.
  2. Add the tomatoes into quarters and cook 7 Min/ 100º/ Revrese/ Speed spoon.
  3. Add the water and 15 g of parsley, place the fish previously seasoned with salt and lemon into the Varoma and cook 25 Min/ Varoma/ Reverse/ Speed 2. Reserve the fish.
  4. Add the macaroni to the TM bowl, a pinch of salt and set the cooking time on the pasta package/ 100º/ Reverse/ Speed spoon, adding a little water if necessary or white wine if you prefer.
  5. In a deep bowl chop the fish into splinters and mix very well with pasta and broth. Decorate and add flavor with the remaining chopped parsley.

Mango Pudding

Ingredients Mango Pudding.png


300 g mango

6 eggs

1 can sweetened condensed milk

300 g semi-skimmed milk

Liquid caramel to grease


  1. Mince the mango 1 Min/ Speed 9.
  2. Add the eggs, sweetened milk, semi-skimmed milk and mix 20 Sec/ Speed 6.
  3. Grease a cake tin with the caramel and bake in a double boiler about 1 hour and 15 minutes at 180º. Make sure the pudding is cooked properly and if necessary cook more 5 to 10 minutes.

Tip: You can cook your pudding with various types of fruit and recreate this recipe multiple times to the taste of the your Family.

Lasagne Bolognese


  • 100 g parmesan cheese
  • 200 g mixed vegetables (onion, garlic and carrot) cut into pieces
  • 40 g olive oil
  • 800 g minced meat half pork, half beef (can replace it for vegetables)
  • 100 g dry white wine
  • 300 g crushed tomatoes, canned
  • 1-1/2 tsp salt, to taste
  • 1-1/2 tsp ground black pepper, to taste
  • 1000 g milk
  • 80 g butter, cut into pieces
  • 100 g flour
  • 1 tsp salt
  • 1-2 pinches ground nutmeg
  • Butter, for greasing and topping
  • 250 g dried lasagne pasta (approx. 12 sheets)


  1. Place parmesan cheese into mixing bowl and grate 15 sec/ speed 10. Transfer into a bowl and set aside. Rinse mixing bowl.
  2. Place mixed vegetables and olive oil into mixing bowl and chop 5 sec/ speed 7, then sauté 5 min/ 120ºC/ speed 2.
  3. Add minced meat, stir with spatula to break it up if necessary, and sauté 8 min/ 120ºC/ reverse position / speed 1.
  4. Add dry white wine and cook 5 min/ Varoma/ reverse/ speed 1.
  5. Add crushed tomatoes, salt and black pepper and cook 20 min/ 100ºC/ reverse position / speed spoon. Transfer to a bowl and set aside.
  6. To prepare the béchamel sauce, place milk, butter, flour, salt and nutmeg into mixing bowl and cook 12 min/ 100ºC/ speed 3.
  7. Preheat oven to 180ºC. Lightly grease a casserole dish and cover it with a thin layer of Bolognese sauce. Place a layer of dried lasagne pasta sheets over the sauce, cover with another layer of bolognese, sprinkle with some of the parmesan cheese and cover it with another layer of béchamel. Repeat this step until all the ingredients are used. Finish with a layer of béchamel sauce, sprinkle with the remaining parmesan cheese and dot with small pieces of butter.
  8. Bake for 30-40 minutes (180ºC). Allow lasagne to rest for 15-20 minutes before cutting into squares ans serving.Bolognese Lasagna

Continue reading “Lasagne Bolognese”