Grease a 25 cm diameter mold with the butter and sprinkle the bottom with breadcrumbs.
Peel the onion and cut it into small pieces. Wash the peppers and cut them into small 1,5 cm cubes.
Cut the tomatoes, squeeze out the seeds cut them into cubes. Peel and cut the garlic.
In a saucepan, heat the olive oil and color sweat the onion for 3 minutes. Add the peppers, garlic and thyme, continue till colored and soft.
Mix all the ingredients of the Base: eggs, yolks, milk, cream, and cornstarch, salt and pepper.
Put the mixture of peppers, onions and garlic in the oven dish, add the cream base. Place in the heated oven at 180 deg for 35-40 mn.
*The base can be use with pretty much all vegetables, then you can add anything available in the fridge, just keep in mind to boil or fry your veggies or meat prior to mixing is with the batter.
Mix the cashews nuts with 60 gr of grated Parmesan cheese in a blender (Thermomix 8 sec – speed 10)
Add to it your washed baby spinach leaves and the fresh basil leaves and the olive oil, blend all for 10 sec (Thermomix 8 sec speed 6), push down the pesto with a spatula blend again 10 sec (Thermomix 8 sec- speed 6).
Your pesto is ready!! And Indeed delicious 😋
For the rice:
Chop your shallots and garlic and stir for 3 mn on high heat (Thermomix – varoma – speed 1- anti clockwise).
Add to it the risotto rice and stir for 1 mn (Thermomix 1 mn-100 deg-speed 1).
Add 60 gr of white wine. Stir again for 3 mn (Thermomix – speed 1 and varoma 3 mn).
Add all the rest of the white wine, the water, 1 cube of vegetable broth, add also a pinch of salt and pepper according to your taste. Cook and stir for 12 min. (Thermomix 12 mn -100 ° C – anti clockwise – speed 1).
Keep aside for 5 mn. Transfer to a container. Add the pesto spinach to the rice and mix gently. Serve the rest of Parmesan cheese and a few extra drops of olive oil. Bon appétit!!
Ustensiles: 2 large frying pans, one with lid, 1 saucepan
Wash the peppers, cut them in half, remove the interior partitions and the seeds and cut them into narrow long strips.
Peel and finely chop the onions.
Season the chicken pieces on both sides with salt and pepper.
Bell peppers:
Use 2 tbsp of olive oil in a frying pan add all the peppers. Add Salt and pepper. Cook over medium-low heat 25 min, stirring often.
Tomato sauce:
Fry the onions in a frying pan with 1 tbsp of olive oil.
Dilute 1 glass of water in a saucepan with half of a cube of broth (broth is optional) make it boil.
Put together the broth, the onions, add the tomato sauce, the sugar ,the dried Herbs /spices as per your taste and the balsamic vinaiger.
Cover and simmer 20 min, stirring occasionally.
Chicken:
In a large frying pan, heat the butter and 2 tbsp olive oil over medium heat. Place the chicken pieces until they are golden brown (about 7 min) cover with a lid. Remove the chicken. Keep aside.
When they are all cooked, put the chicken and the peppers in the tomato sauce, place on a dish serve with rice.
Wash the vegetables and cut them in small squares. Fry the chopped spring onions in a frying pan with the oil, making them brown slowly over low heat.
Add all the vegetables (except the canned peas) zucchini, broccoli, carrots, peppers and eggplant and cook by stirring occasionally, removing the vegetables from the heat when they are still a little hard. Add to it the peas, salt and pepper and keep them aside.
You can use any vegetable that you have in your kitchen too.
Take your rectangle oven dish, pour the béchamel sauce to cover the bottom, add a layer of lasagna pasta.
Place a layer of vegetable cover, put some pieces of mozzarella and grated parmesan cheese, and cover all with the béchamel sauce.
Proceed to create another layer in the same way until all the ingredients are used up.
On the last layer of pasta pour again béchamel sauce and add on tp of it plenty of grated parmesan cheese and some pieces od butter over the top.
At this stage you can freeze it, or keep it refrigerated.
Bake it at 200 C° for 30 minutes. Wait 5-10 minutes prior to serving it otherwise you won’t be able to cut it.
Separately, Put 500 gr of flour in a large bowl, make a hollow in the middle add the yeast water mixture, start mixing either by hand or with the hook of a mixer. Add salt and olive oil, then add the rest of the flour, mix for almost 10 minutes.
Form a ball and place in a floured container for 45 minutes to 1 hour until the dough doubles in size.
Degas
Cut into dough pieces of 250 gr. Either freeze or use to form the pizza.
Place the dough on a pizza tray shape it flattened to the length of your tray.
Preheat the oven to 250 degrees.
Put the sour cream salt and pepper, cook for 10-12 minutes then add the smoked salmon and dill.
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