1st main course

Tuna nicoise salad (gut health)

parsley

70 g extra virgin olive oil

lemon

g kefir

apple cider vinegar

sea salt

black pepper

water

potatoes

eggs

green beans

tuna

extra virgin olive oil spray

120 g mixed leaf salad

cherry tomatoes

100 g pitted Kalamata olives

anchovies

Place parsley into mixing bowl and chop 7 sec/speed 7. Scrape down sides of mixing bowl with spatula and repeat chop 7 sec/speed 7.

Add oil, lemon juice, kefir, apple cider vinegar (see Tips), salt and pepper and mix 10 sec/speed 3. Pour dressing into a jug and set aside.

Without cleaning the mixing bowl, place water into mixing bowl. Insert simmering basket, place potatoes into it and cook 35 min/100°C/speed 2 or until tender. Remove simmering basket with aid of spatula and set potatoes aside in a bowl to cool.

While cooking water is still hot, re-insert simmering basket. Place eggs into simmering basket. Place Varoma into position and weigh beans into it. Secure Varoma lid then cook 11 min/100°C/speed 3.

Place frying pan over high heat. Brush or spray tuna with olive oil. Season with sea salt and pepper. Then sear for 30 seconds on each side. Set aside.

Peel eggs and cut in half. Place a serving platter onto mixing bowl lid and weigh mixed leaf salad, tomatoes and olives onto it. Add anchovies, beans, potatoes and eggs. Slice tuna and arrange over salad. Drizzle over dressing to serve, using as much as desired.

Rogan josh

½ tsp asafoetida

300 g natural yoghurt

1000 g boneless lamb leg

tomatoes

300 g red onion

g ghee

bay leaves

cinnamon quill

cloves

tsp cardamom pods

cardamom pods

fennel seeds

garlic paste

g ginger paste

tsp coriander

tsp Kashmiri chilli powder

tsp cumin

½ tsp ground turmeric

tomato paste

tsp garam masala

salt

½ tsp ground black pepper

coriander

Place asafoetida and water into a large bowl and stir to dissolve. Place the large bowl onto mixing bowl lid and weigh yoghurt and lamb into it. Stir to combine, then set bowl aside.

Marinade

Place 2 of the tomatoes and onion into mixing bowl and blend 8 sec/speed 8. Transfer into a separate bowl and set aside.

Place ghee into mixing bowl and melt 1 min/Varoma/speed 1.

Add bay leaves, cinnamon, cloves, green cardamom, black cardamom and fennel seeds and cook 30 sec/Varoma/speed 1.

Add garlic paste and ginger paste and cook 1 min/100°C/speed 1.

Add ground coriander, chilli powder (optional), cumin, turmeric, tomato paste and reserved onion mixture and cook 5 min/100°C/speed 2.

Add reserved lamb with marinade and cook 50 min/90°C//speed , without measuring cup.

Add garam masala, salt and pepper and cook 20 min/90°C//speed  or until lamb is tender. Transfer into a thermal serving bowl or other large bowl and garnish with tomato wedges. Cover and set aside for 5 minutes, then sprinkle with coriander leaves to serve.

Curry

Falafel with beetroot hommus

garlic

400 g canned chickpeas

lemon juice

tbsp tahini

½ - 1 raw beetroot

g extra virgin olive oil

ground paprika

spelt flour

olive oil

Place garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add all remaining hommus ingredients, except paprika, and chop 10-15 sec/speed 5, or until desired consistency is achieved. Transfer into a serving bowl, sprinkle with paprika and set aside until ready to serve. Clean and dry mixing bowl.

Beetroot hommus

Add all remaining falafel ingredients, except oil, and chop 15 sec/speed 4, or until a slightly chunky consistency is achieved.

Form falafel mixture into walnut-sized balls (approx. 20). Place a frying pan over medium-high heat and add oil. Cook falafel balls in batches for 3-4 minutes, turning occasionally to brown on all sides. Transfer falafels onto a plate lined with paper towel.

Serve falafels warm or cold with Beetroot hommus.

Falafel

Rajma (kidney bean curry)

g cumin seeds

g coriander seeds

black peppercorns

ginger

tsp turmeric

brown onions

green chillies

ginger paste

g canola oil

curry leaves

800 g canned whole tomatoes

brown sugar

Vegetable stock paste

tsp sea salt

½ tsp salt

125 g Greek-style natural yoghurt

kidney beans

Place cumin seeds, bay leaves, coriander seeds, cloves, cardamom pods, cinnamon quill and peppercorns into mixing bowl and dry roast 3 min/Varoma/speed 1, then mill 1 min/speed 9 to a powder.

Add chilli powder, ground ginger, turmeric, onions and fresh chillies (optional) and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add garlic paste, ginger paste, ghee, oil and curry leaves and sauté 6 min/100°C/speed 1.

Add tomatoes, sugar, stock paste and salt and cook 5 min/100°C/speed 1, then blend 20 sec/speed 4-7, increasing speed gradually from speed 4 to speed 7. Set aside to cool before transferring into freezable containers or snaplock bags. Clean and dry mixing bowl.

Everyday Indian curry paste

Place oil into mixing bowl and heat 2 min/Varoma/speed 2.

Add onions and ginger paste and chop 3 sec/speed 5, then cook 10 min/100°C/speed 1.

Add salt, pepper, garam masala and 140 g of the reserved curry paste and cook 2 min/100°C/speed 1.

Add yoghurt and cook 2 min/100°C/speed 1.

Add kidney beans and cook 2 min/90°C//speed 1. Transfer into a serving bowl and serve warm.

Keto cauliflower and Brussels sprout cheese bake

mozzarella

Brussels sprouts

cauliflower

g cream cheese

200 g pouring (whipping) cream

salted butter

Place mozzarella into mixing bowl and chop 5 sec/speed 7. Transfer into a bowl and set aside. Rinse mixing bowl.

Preheat oven to 180°C and set aside a baking dish (28 x 21 cm).

Place water into mixing bowl. Place Varoma into position and weigh Brussels sprouts into it. Insert Varoma tray and weigh cauliflower onto it. Secure Varoma lid and steam 15 min/Varoma/speed 1. Transfer into the baking dish and set aside. Discard water.

Place garlic into mixing bowl and chop 5 sec/speed 7.

Add all remaining ingredients and mix 2 min 30 sec/60°C/speed 1. Pour sauce over vegetables in the baking dish and sprinkle with reserved mozzarella. Bake for 20 minutes (180°C), then serve warm.

Black bean spaghetti bolognese (gut health)

bacon

carrot

tomato passata

g balsamic vinegar

thyme

Meat stock paste

beef mince

black bean spaghetti

lentils

Parmesan cheese

Place garlic and onion into mixing bowl and chop 4 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add olive oil and bacon and cook 5 min/100°C//speed 1.5, without measuring cup.

Add carrot, passata, balsamic vinegar, thyme and stock paste. Insert simmering basket and weigh mince into it, separating mince as you do. Season mince with salt and pepper, then cook 15 min/100°C//speed 1.5.

Stir mince with a spatula to break up any lumps and cook 10 min/100°C//speed 1.5. Meanwhile prepare pasta as per packet instructions.

Stir mince with spatula, then add cherry tomatoes into simmering basket and cook for a further 8-10 min/100°C//speed 1.5 or until cherry tomatoes have softened.

Place mince, cherry tomatoes and tomato sauce in a large bowl. Using spatula, gently stir through the lentils. Season with salt and pepper. Divide spaghetti into serving bowls and top with bolognese. Garnish with Parmesan and thyme.

Fresh Pasta Dough

plain flour

Tbsp extra virgin olive oil

Place flour, eggs and oil in mixing bowl then knead Dough /2 min. Dough will appear crumbly. Bring dough into a ball, wrap in cling film and leave to rest for 15 minutes.

On a floured surface, either with a rolling pin or with a pasta machine, roll out dough to thin (2-3 mm) rectangular shapes. Dust pasta lightly with flour to prevent it from sticking. Cut pasta in desired shapes according to the type of pasta you are making: Lasagne or ravioli: Cut dough in sheets (approx. 20 cm x 10 cm). Tagliatelle: Cut in strips (2 cm x max. 30 cm). Farfalle: Cut in small rectangles (2 cm x 5 cm) and pinch centre of each rectangle to form a butterfly shape.

Cook pasta in a large quantity of salted boiling water (approx. 1 tsp salt per litre of water) for 3-4 minutes, depending on shape and thickness of pasta. Serve hot, with sauce as desired.

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Top Tags

Tuna nicoise salad (gut health)

Rogan josh

Falafel with beetroot hommus

Rajma (kidney bean curry)

Keto cauliflower and Brussels sprou...

Black bean spaghetti bolognese (gut...

Fresh Pasta Dough

Top 7 1st main course recipes from across the web

The most viewed 1st main course recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tuna nicoise salad (gut health)

Rogan josh

Falafel with beetroot hommus

Rajma (kidney bean curry)

Keto cauliflower and Brussels sprou...

Black bean spaghetti bolognese (gut...

Fresh Pasta Dough

The most viewed 1st main course recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine