Step 1

Place sugar into mixing bowl and grind 15 sec/speed 10.

Step 2

Add frozen berries, lime juice and pasteurized egg whites (see Tip) and start Blend /1 min.

Step 3

Insert butterfly whisk and whip 3 min/speed 3.5. Remove butterfly whisk. Garnish with fresh berries and serve cold in dessert bowls.

Step 4

Place lemons, 500 g water and sugar into mixing bowl and mix Turbo/2.0 sec/1 time.

Step 5

Add 500 g water. Insert simmering basket, hold it in place with spatula and strain lemonade into a pitcher. Add ice cubes and serve immediately.

Step 6

Preheat oven to 175°C/350°F. Grease a loaf pan (23 cm x 13 cm), (see Tip) and set aside.

Step 7

Place butter, banana, sugar, eggs, yogurt and vanilla into mixing bowl and mix 10 sec/speed 4.

Step 8

Add flour, baking soda and salt and mix 10 sec/speed 4. Scrape down sides and bottom of mixing bowl with spatula and mix a further 10 sec/speed 4.

Step 9

Transfer to prepared loaf pan and bake 60-70 minutes (175°C/350°F) or until a wooden skewer inserted in centre of the bread comes out clean.

Step 10

Allow to cool in pan 10 minutes before turning out onto a wire rack. Serve warm or allow to cool completely then wrap in foil until ready to serve.

Step 11

Place broccoli, red pepper, apple, pine nuts, oil, vinegar, honey, mustard, salt and black pepper into mixing bowl and chop 5 sec/speed 4. Serve at room temperature. Rinse and dry mixing bowl.

Step 12

Place Parmesan cheese into mixing bowl and grate 10 sec/speed 10. Transfer to a bowl and set aside.

Step 13

Place onion, garlic, olive oil and 30 g butter into mixing bowl and sauté High Temp. . Insert measuring cup and chop 3 sec/speed 5.

Step 14

Add rice and without measuring cup sauté 3 min/120°C//speed 1.

Step 15

Add wine and without measuring cup cook 1 min/100°C//speed 1.

Step 16

Add water, stock cube and salt. Scrape bottom of mixing bowl thoroughly with spatula to loosen rice. Place simmering basket onto mixing bowl lid and cook 13 min/100°C//speed 1. Check for doneness and if necessary, place simmering basket onto mixing bowl lid and cook a further 2 min/100°C//speed 1.

Step 17

Allow risotto to rest in mixing bowl for 1 minute, then transfer into a serving bowl. Using spatula, combine risotto with 15 g butter and reserved grated Parmesan cheese and serve immediately.