Step 1

Place sugar in mixing bowl then start Blend /10 sec.

Step 2

Add lemons and water then, holding measuring cup in place, crush Turbo/2.0 sec/1 time. Insert simmering basket, hold it in place using spatula then strain lemonade into a jug. Serve immediately. Clean and dry mixing bowl.

Step 3

Place sugar in mixing bowl then start Blend /10 sec.

Step 4

Add mixed frozen red berries and lemon juice, then start Blend /45 sec.

Step 5

Insert butterfly whisk. Add egg whites then whisk 1 min/speed 4.

Step 6

Add milk and whisk 30 sec/speed 4. Remove butterfly whisk. Divide between the 4 glasses and serve immediately. Clean and dry mixing bowl.

Step 7

Place milk, yeast, oil, egg and sugar in mixing bowl then start Warm Up /37°C/speed 2.

Step 8

Add flour and salt then start Dough /30 sec. Meanwhile, line a baking sheet with baking paper and set aside.

Step 9

Add nuts and start Dough /30 sec. Tip out dough onto work surface then shape into a ball and set aside.

Step 10

Put water and a small drop of washing-up liquid in mixing bowl then start Pre-clean /Quick. Meanwhile, press dough with open hands, rolling it onto the work surface into a log approx. 20-22 cm long, and exerting more pressure on the extremities. Brush surface with milk using a pastry brush then place on prepared tray.

Step 11

Place tray in cold oven then set thermostat to 180ºC and bake for 30-35 minutes. Remove from oven and let cool on a wire rack before slicing and serving.

Step 12

Place garlic and chilli in mixing bowl then chop 5 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 13

Add feta cheese and paprika then mix 3 sec/speed 5.

Step 14

Add yoghurt, lemon juice and olive oil then mix 3 sec//speed 5. Transfer the dip to a serving bowl and sprinkle with olive oil and freshly ground pepper. Serve immediately or refrigerate for up to 3 days. Clean and dry mixing bowl.

Step 15

Place Parmesan cheese in mixing bowl and grate 10 sec/speed 10. Scrape down sides of mixing bowl with spatula. Transfer to a bowl and set aside.

Step 16

Place shallot in mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Step 17

Add 20 g butter and extra virgin olive oil then sauté 3 min/120°C/speed 1.

Step 18

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

Step 19

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

Step 20

Add water, stock cube and salt then scrape bottom of mixing bowl thoroughly with spatula to loosen rice. Place simmering basket on mixing bowl lid and cook 12-13 min/100°C//speed 1. Allow risotto to rest in mixing bowl for 1 minute before transferring to a serving bowl. Using spatula, combine with remaining 20 g butter and grated Parmesan cheese then serve immediately.