Tommy Teleshopping Compact Cook Elite Owner's manual

COOKING WITH

1OO

RECIPES

AND MANY VARIATIONS

ELITE

version

10

11

12

13

14

Appetizers

Cod-fish fritters

Hummus

Guacamole

Tuna rillettes

Pancetta and comté cheese muffins Steamed

shrimp and scallop ravioli

Puff pastry tapenade rolls

15

16

17

18

19

20

21

Starters and soups

Country style whisky pâté

Cheese soufflé

Salmon and Granny Smith apple eclairs

Crab coleslaw

Green vegetable coarse soup

Red kuri squash and carrot smooth soup

Forgotten vegetable simmered soup

Tom Kha Kaï soup

Gazpacho

Side dishes

46

47

48

49

Leek fondue

Cabbage gratin

Smooth purée

Crushed potatoes

Zucchini and parmesan cheese purée

White rice

50

51

52

53

54

55

Sauces

Arugula pesto

Bechamel sauce

Creamy gorgonzola sauce with ham

Green pepper corn sauce

Hollandaise sauce

Tomato coulis

Béarnaise sauce

Wine sauce

Bolognese sauce

Ketchup

Mayonnaise

Poulet Basquaise (Basque-style chicken)

Beef bourguignon with rainbow carrots

Beef shepherd's pie

Navarin of lamb

Blanquette de veau (Veal stew)

Whole-grain mustard pork tenderloin

Rougail saucisse

Tuna stuffed eggplants

Chicken nuggets

Chicken "wheatsotto"

25

26

27

28

29

30

31

32

33

34

35

36

37

38

39

40

41

42

Halibut fillet with asparagus &

hollandaise sauce

Farfalle pasta alla bolognese

Mushroom and zucchini risotto

Shrimp and asparagus risotto

One pot vegetable pasta

Queen margherita pizza

Vegan pizza

Leek and vanilla quiche

Salmon and spinach quiche

TABLE OFVCONTENTS

Page

Appetizers, starters and soups

Side dishes and sauces

Main dishes

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Chili con carne ...............................

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Bakery

58

59

60

61

62

63

64

65

66

Puff pastry

Shortcrust pastry

Pate sablée (shortbread pie and cookie dough)

Cream puff dough

Pizza dough

French-style country bread

Express bread

Baguette

Focaccia bread

Crème fraîche-filled brioche (butchy)

Plaited brioche

67

68

69

70

71

72

Custard

Pastry cream

Meringue

Doughnuts

Waffles

Crepes

Whipped cream

Strawberry jam

Pancakes

Homemade chocolate-

hazelnut spread

Apple-pear compote

Red fruit crumble

Strawberry and kiwi pie

Galette des rois (king cake)

Chocolate chunk pecan brownie

Marble cake

Orange and chocolate sponge cake

Floating island dessert

Cream puffs

Chocolate eclairs

Speculoos & coffee stracciatella cream tower

Vanilla cream

Crème brûlée

Traditional panna cotta

Mango-pineapple sorbet

Lime sorbet

Exotic vacherin

96

97

Pina Colada

Cucumber & avocado detox smoothie

Yellow fruit (sunshine) smoothie

98

99

Oreo banana milkshake

Viennese hot chocolate

Page Page

Bakery and desserts

Beverages

TABLE OFVCONTENTS

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74

75

76

77

78

79

80

81

82

83

84

85

86

87

88

89

90

91

92

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Soft and crunchy cookies ......................

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Chocolate pots de crème ......................

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Chocolate mousse

Whole-milk yogurt

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Desserts

Remember! You can adjust the temperature, cooking time and

speed on most of Compact Cook's automatic programs

It might be necessary if you make slight changes to the ingredients or quantities suggested

in the recipes, or whenever you feel like creating your own recipe. To do this, pause the

program and press the “Time”, “Temperature” or “Speed” button, then adjust the setting by

turning the central knob. Please refer to the user's manual program detailed section for the

time, temperature and speed limits of each program.

1

GRATE AND SLICE

2

SMOOTH SOUP

3

COARSE SOUP

4

BROWNING AND SEARING

5

EXPRESS SAUCE

6

SIMMERED SAUCE

7

TOMATO COULIS

8

BECHAMEL SAUCE

PASTA

10

RICE

11

RISOTTO

12

SMOOTH PUR ÉE

13

CRUSHED POTATOES

14

BOILING

15

JAM AND COMPOTE

16

DESSERT CREAM

17

CUSTARD AND

CCC PASTRY

18

MELTING

19

FLOATING ISLAND DESSERT

20

EMULSIFYING

21

SORBET

22

YOGURT

23

BREAD AND PIZZA DOUGH

24

PIE DOUGH

25

PANCAKE, WAFFLE AND

DOUGHNUT DOUGH

26

PUFF PASTRY

27

ALMOND PASTE

28

SMOOTHIE AND MILKSHAKE

29

WARMING AND

HEATING

30

SELF-CLEANING

Programs

9

Tips and tricks

to get started with Compact Cook

Function Food Quantity Accessory

Capuchon du cou-

vercle ouvert programme à utiliser Température Durée Vitesse

CHOPPING

Beef 500g max 4-blade knife

HACHER

AUTO AUTO

Salmon 500g max 4-blade knife

AUTO AUTO

Onions 500g max 4-blade knife

AUTO AUTO

Diced carrots 500g max 4-blade knife

AUTO AUTO

CRUSHING

Almonds / hazelnuts / pistachios 500g max 4-blade knife

MODE MANUEL

30s 10

Coffee 500g max 4-blade knife

30s 10

Parmesan cheese 500g max 4-blade knife

20 à 30s 10

Crushed ice 10 ice cubes 4-blade knife

10s 10

KNEADING

Bread dough 400g flour max 4-blade knife

23. Pate à pain et pizza

AUTO AUTO AUTO

Pizza dough 400g flour max 4-blade knife

23. Pate à pain et pizza

Brioche dough 400g flour max 4-blade knife

23. Pate à pain et pizza

Pie dough 400g flour max 4-blade knife

24. Pates à tarte

Cake batter 400g flour max 4-blade knife

25. Pate à crepes pancakes

gaufres beignets

BROWNING

Onions, garlic, oil 1 to 2 UNITS 4-blade knife or mixing blade

4. RISSOLER-SAISIR

AUTO AUTO AUTO

Onions, garlic and vegetables, oil 200 to 500g Mixing blade

120°C AUTO AUTO

Meat, oil or butter 200g Mixing blade

90°C à 120°C AUTO AUTO

STEAMING

Diced potatoes (in 8 chunks) 500g XXL steaming basket

VAPEUR

AUTO AUTO

Sliced carrots 500g XXL steaming basket

AUTO AUTO

Green beans 500g XXL steaming basket

AUTO AUTO

Fish 500g XXL steaming basket

AUTO 15 min

Poultry 500g XXL steaming basket

AUTO AUTO

Potatoes (diced in small chunks)800g max Cooking basket

Capuchon ouvert AUTO 30 min

Sliced carrots 600g Cooking basket

Capuchon ouvert AUTO AUTO

Cubed zucchini 600g Cooking basket

Capuchon ouvert AUTO AUTO

BOILING

Cubed or sliced potatoes 800g MAX Mixing blade

Capuchon ouvert

14. BOUILLIR

AUTO 25 min

1

Green beans 500g None

Capuchon ouvert AUTO 15 min

Pasta 500g MAX None

Capuchon ouvert AUTO puis baisser à 100°C

après ébullition

à compter de l'ébullition de l'eau, modiﬁer la durée

à la durée indiquée sur l'emballage des pâtes

Self-boiled eggs 6 UNITS Cooking basket

AUTO 3 min à compter de l'ébullition

Coddled eggs 6 UNITS Cooking basket

AUTO 7 min à compter de l'ébullition

Hard-boiled eggs 6 UNITS Cooking basket

AUTO 10 min à compter de l'ébullition

GRAIN COOKING

Rice 250g MAX Cooking basket

Capuchon fermé

10. RIZ

AUTO AUTO

Rice 150g Cooking basket

Capuchon fermé AUTO Réduire la durée du programme à 20 minutes

Quinoa 250g Cooking basket

Capuchon fermé AUTO

AUTO puis reverser le quinoa dans l’eau de cuis-

son dans le bol pendant 10 minutes pour qu’il

gonﬂe.

Millet 250g Cooking basket

Capuchon fermé AUTO AUTO puis reverser le millet dans l’eau de cuisson

dans le bol pendant 10 minutes pour qu’il gonﬂe.

MELTING

Dark chocolate chunks 200g Mixing blade

18. FONDRE

AUTO AUTO AUTO

White chocolate chunks 200g Mixing blade

Modiﬁer la température à 37°C AUTO AUTO

Butter 100g Mixing blade

AUTO AUTO AUTO

EMULSIFYING

Mayonnaise 200g Mixing blade

20. EMULSIONNER

2 à 3 min AUTO

Chantilly cream (whiped cream) 250g Whisk

4 min

Whisked egg whites 4 to 7 egg whites Whisk

7 min AUTO

SORBET MAKING Frozen fruits 600g max 4-blade knife

21. SORBET AUTO AUTO AUTO

COMPACT COOK is

a complete food

processing robot that

will make your life

easier and support

you in all your

cooking adventures.

Here are some basic

tips and tricks to get

started with, while

you find new creative

ways to use it

yourself.

Fonction Aliment Quantité Accessoire à utiliser

Cap of the lid

(opened) Program Temperature Time Speed

HACHER

Bœuf 500g max Lame 4 couteaux

CHOP

AUTO AUTO

Saumon 500g max Lames 4 couteaux

AUTO AUTO

Oignons 500g max Lame 4 couteaux

AUTO AUTO

Carottes en morceaux 500g max Lame 4 couteaux

AUTO AUTO

PILER

Amandes/noisettes/pistaches 500g max Lame 4 couteaux

MANUAL MODE

30s 10

Cafe 500g max Lame 4 couteaux

30s 10

Parmesan 500g max Lame 4 couteaux

20 to 30s 10

Glace pilee 10 Glacons Lame 4 couteaux

10s 10

PÉTRIR

Pate à pain 400g de farine max Lame 4 couteaux

23. Bread and pizza dough

AUTO AUTO AUTO

Pate à pizza 400g de farine max Lame 4 couteaux

23. Bread and pizza dough

Pate à brioche 400g de farine max Lame 4 couteaux

23. Bread and pizza dough

Pate à tarte 400g de farine max Lame 4 couteaux

24. Pie dough

Pate à gateau 400g de farine max Lame 4 couteaux

25. Pancake, waffle and

doughnut dough

RISSOLER

Oignons, ail, huile 1 à 2 PIECES Lame ou pale

4. BROWNING - SEARING

AUTO AUTO AUTO

Oignons, ail et legumes, huile 200 à 500g Pale de melange

120°C AUTO AUTO

Viande, huile ou beurre 200g Pale de melange

90°C to 120°C AUTO AUTO

CUIRE À LA VAPEUR

Pommes de terre (coupees en 8) 500g Grand panier vapeur

STEAM

AUTO AUTO

Carottes en rondelles 500g Grand panier vapeur

AUTO AUTO

Haricot verts 500g Grand panier vapeur

AUTO AUTO

Poisson 500g Grand panier vapeur

AUTO 15 min

Volaille 500g Grand panier vapeur

AUTO AUTO

Pomme de terre (coupee en petits

morceaux) 800g max Panier de cuisson

Opened cap AUTO 30 min

Carottes en rondelles 600g Panier de cuisson

Opened cap AUTO AUTO

Courgettes en cubes 600g Panier de cuisson

Opened cap AUTO AUTO

CUIRE À L’EAU

Pomme de terre en cubes ou tranches 800g MAX Pale de melange

Opened cap

14. BOILING

AUTO 25 min

1

Haricot verts 500g Aucun

Opened cap AUTO 15 min

Pates 500g MAX Aucun

Opened cap AUTO then lower to 100°C

after boiling

As soon as the water boils, adjust the cooking time

to the time indicated on the pasta packaging

Œufs coques 6 UNITES Panier cuisson

AUTO 3 min from the time the water boils

Œufs mollets 6 UNITES Panier cuisson

AUTO 7 min from the time the water boils

Œufs durs 6 UNITES Panier cuisson

AUTO 10 min from the time the water boils

CUIRE DES CÉRÉA-

LES

Riz 250g MAX Panier cuisson

Closed cap

10. RICE

AUTO AUTO

Riz 150g Panier cuisson

Closed cap AUTO Lower the duration of the program to 20 minutes

Quinoa 250g Panier cuisson

Closed cap AUTO

AUTO then pour the qui noa back into the bowl

that contains the cooking water and let it swell

for 10 minutes.

Millet 250g Panier cuisson

Closed cap AUTO

AUTO then pour the millet back into the bowl

that contains the cooking water and let it swell

for 10 minutes.

FAIRE FONDRE

Chocolat noir en morceaux 200g Pale de melange

18. MELTING

AUTO AUTO AUTO

Chocolat blanc en morceaux 200g Pale de melange

Set temperature to 37°C AUTO AUTO

Beurre 100g Pale de melange

AUTO AUTO AUTO

ÉMULSIONNER

Mayonnaise 200g Pale de melange

20. EMULSIFYING

2 to 3 min AUTO

Chantilly 250g Fouet

4 min

Blancs en neige 4 à 7 blancs d'œufs Fouet

7 min AUTO

FAIRE DU SORBET Fruits congelés 600g max Lame 4 couteaux

21. SORBET AUTO AUTO AUTO

Appetizers,

starters

and soups

9

My Compact Cook recipes

10

Cod-fish fritters

– The day before, desalt the cod by plunging

it into the water and by changing the water 2

to 3 times.

–Place the water, the rinsed cod, the lemon

juice and the bay leaf in the Compact Cook

Bowl.

–Select program 14 (BOILING), and set the

time to 15 minutes by pressing the “Time”

button twice and by adjusting the time with

the central knob.

–Leave the cap of the lid open to prevent

the water from overflowing.

–Make sure the water is not overflowing

and lower the temperature to 100°C if

necessary by pausing the program and

pressing the “Temperature” button twice.

–Watch the cooking process and drain the

cod once it is cooked.

– 250g salted cod

(skinless, boneless)

– 250g flour

– 180ml milk

– 20g butter

– 2 whole eggs

– 2 shallots

– 2 branches parsley

– 2 cloves garlic

– 1 bunch chives

– 1 hot pepper (optional)

– 1/2 teaspoon of 4 spices

– 1/2 sachet yeast

– 1 lemon juice

– 1 liter water

– 1 bay leaf

INGREDIENTS:

THE CHEF's TIP

Ideal as an appetizer or as a starter with a tartar sauce or

with mayonnaise (see recipe P. 55) !

RECIPE PREPARATION:

My Compact Cook recipes

Preparation time

15 min.

For

4 people

·4-blade knife 14

MANUAL

Appetizers, starters and soups / Appetizers

Rest

1 h

–Place the 4-blade knife inside the Compact

Cook bowl and add the shallots, the parsley,

the chives, the 4 spices, both cloves garlic and

the hot pepper (optional)

–Mix for 30 seconds at speed 7 in manual

mode . Scrape the edges with the spatula .

–Add the cod, the milk, the flour, the yeast, the

eggs, the butter and mix for approximately 2

min at speed 6, in manual mode until you get a

smooth dough.

–Place the mixture inside the bowl and let it

rest for 1 hour.

–Make portions of dough the size of a

tablespoon. Then, cook them by using an iron

skimmer to plunge them into a deep fryer at

180°C, or into a bath of warm oil.

–Take the dough out of the deep fryer or bath

of oil and put it on baking paper .

11

Hummus

–Start the CHOP program and increase

the running time to 1 minute. Pause

every 20 seconds, open the lid and

scrape the edges from top to bottom.

–Transfer the mixture to another bowl,

sprinkle with cumin and paprika and

drizzle with olive oil.

– 3 avocados

– 1 tomato

– 1 lemon juice

– 1/2 red onion

– 6 branches fresh cilantro

–5cl olive oil

–Guacamole spice mix (cumin, salt,

pepper, paprika), or failing that, 1

teaspoon hot pepper sauce and

salt, pepper.

– 400g canned chickpeas drained

and peeled (keep the liquid (aquafaba))

– 30g olive oil

– 30gTahini (sesame, paste or

sesame butter at the oriental or organic

grocery store)

– 1 lemon juice

– 1 clove garlic (peeled)

– 1 /2 teaspoon paprika

– 1 /2 teaspoon salt, pepper

– 1 teaspoon ground cumin

RECIPE PREPARATION:

INGREDIENTS :

My Compact Cook recipes

THE CHEF's TIP

Add a few sesame seeds and

whole chickpeas to garnish

the dish. Serve with vegetable

dips (carrot or cucumber

sticks) cassava fries,

breadsticks or tortilla chips

Preparation time

5 min.

For

4 people ·4-blade knife

Preparation time

5 min.

For

4 people

·4-blade knife CHOP

CHOP

–Place the 4-blade knife inside the

Compact Cook bowl.

–Add the peeled garlic, the chickpeas, 1

tablespoon olive oil, the tahini, the salt,

the pepper, the lemon juice and a little

aquafaba from the chickpeas.

Guacamole

–Place the 4-blade knife inside the

Compact Cook bowl.

–Peel the halved onion and cut it in half.

–Seed the tomato to keep the pulp only,

and trim the cilantro.

–Start the CHOP program and set the

running time to 20 seconds

–Open the lid and use the spatula scrape

the edges from top to bottom

–Add the rest of the ingredients to the

bowl.

–Start the CHOP program again and set

the running time to 20 seconds

–Open the lid and scrape the edges from

top to bottom

–Launch the CHOP program once more

–Check the texture and if necessary, keep

mixing until the desired texture is reached

–Transfer the mixture to another bowl

If you do not have a guacamole

spice mix at your disposal, you

can simply use hot pepper

sauce or espelette pepper, salt

and pepper instead. Once

the guacamole is ready, put

the avocado pits into it to keep

the guacamole from turning

brown.

Serve with vegetable dips (carrot or cucumber

sticks) cassava fries, breadsticks or tortilla

chips. This South American cuisine basic

specialty is particularly delicious with fried

fish and white rice as well.

12

Pancetta and comté cheese muffins

Tuna rillettes

– 2 whole eggs

– 2 jegg yolks

– 200ml milk

– 200g flour

– 100g comté cheese (grated

or not)

– 12 slices pancetta

– 1/2 teaspoon mixed herbs

– 25ml olive oil

(optional)

– 1/2 sachet yeast

– 240g canned tuna in water

– 150g fresh cheese

– 1 shallot

– 1 lemon

–20 strands chive

– Salt

– Pepper

RECIPE PREPARATION:

INGREDIENTS:

My Compact Cook recipes

THE CHEF's TIP

Serve as an appetizer or

starter with a green salad Try

different flavors: chorizo,

emmental cheese brie cheese,

bacon….

Preparation time

5 min.

For

4 people

·4-blade knife CHOP

MANUAL

Cooking time

15 to 20 min.

Preparation time

5 min.

For

6 people

(8 to 12 muffins)

·4-blade knife

·Grating / slicing accessories

(optional)

1

24

–Place the 4-blade knife inside the

Compact Cook bowl.

–Peel the shallot and put it inside the

Compact Cook bowl.

–Add the chive strands

–Start the CHOP program

–Scrape the edges with the spatula

–Put the drained tuna in the bowl

–Start the CHOP program

–Add the fresh cheese, the lemon juice, the

salt and the pepper

–Mix for 1 minute at Speed 6 in manual

mode

This recipe makes for an ideal

appetizer. Serve on crispy

bread toasts or in individual

jars.

Garnish your rillettes with a few strands

chives. Replace the chives with chopped

parsley or other fresh herbs. Spice these

rillettes up by adding a tablespoon mustard

or espelette pepper.

–Preheat the oven at 210°C

–Weigh the ingredients

–Place the spindle and the grating /

slicing disk on the grating side (optional

accessories). Close with the special

grating / slicing cover.

–Start program 1 (GRATE and SLICE)

and grate the comté cheese. If all of the

cheese has been grated before the end of

the program, press and hold the central

knob to reset the device and cancel the

program. Set the cheese aside.

–Place the 4-blade knife in the empty

bowl

–Add all of the ingredients except the

pancetta and the cheese and start program

24 (PIE DOUGH)

–Scrape the edges once or twice

throughout the program.

–30 seconds before the end of the

program, add the comté cheese through the

opening of the lid.

–Place the pancetta slices at the bottom

of each of the muffin molds Pour the the

cheese mixture over the pancetta in each

mold.

–Put the molds in the oven at 210°C for 15

to 20 minutes depending on the size of the

molds.

–Serve lukewarm

13

Steamed shrimp and scallop ravioli

For the stuffing:

For the dough:

– 200g type T45 flour

– 1 pinch salt

– 13cl boiling water

– 300g peeled shrimps

– 200g trimmed scallops

– 2 tablespoons soy-sauce

– 2 tablespoons sesame oil

– 1 carrot

– 15g fresh ginger

– 1/2 bunch chives or cilantro

INGREDIENTS:RECIPE PREPARATION:

My Compact Cook recipes

THE CHEF's TIP

Serve ravioli hot with a

sweet and sour sauce.

The ravioli can also be

boiled in water or fried

in a pan.

If you have some stuffing left, brown it

for a few minutes before

adding chinese noodles or cooked

rice for a surefire asian dish.

Cooking time

15 min.

Preparation time

5 min.

For

4 people

· XXL Steaming basket

(optional)

· 4-blade knife

CHOP

24 STEAM

FITNESS

RECIPE

Rest

30 min.

–Weigh the ingredients

–Peel the carrots and the ginger

–Place the 4-blade knife inside the Compact Cook

bowl.

–Cut the carrot into small pieces and put them into

the bowl with the small pieces of ginger.

–Start the CHOP program to chop the carrots and

the ginger.

–Launch the CHOP program once more if necessary.

–Transfer the mixture to another receptacle

–Place the 4-blade knife back into the bowl.

–Add the shrimps, the scallops as well as the other

ingredients into the bowl.

–Start the CHOP program

–Launch the CHOP program once more if

necessary..

–Transfer the mixture to a salad bowl and add the

chopped carrots and ginger to the stuffing. Mix.

–Boil 13cl of water and set it aside

–Place the 4-blade knife inside the Compact Cook

bowl.

–Add the flour and the salt into the bowl

–Start program 24 (PIE DOUGH)

–Pour the boiling water over the flour through the

opening on the lid. Do it progressively, little by little, to

keep the flour from forming lumps, until there is no

water left.

–Take the dough out of the bowl and make a ball.

–Let it rest for 30 minutes. Make a long 2cm

wide roll of dough, and cut the roll into

1cm long pieces by rotating it each time

to avoid flattening it.

–Spread each piece into a very thin disk.

Make each disk of dough thicker at the

center than on the edges.

–Place the stuffing at the center of the

disks and fold them by squeezing the

center between your fingers to get a

half-moon shape.

–Pour 600ml water into the bowl, close

with the cooking cover and select the

STEAM program to heat the water. Before

starting the program, bring the running

time down from 20 to 15 minutes by

pressing the "Time" button twice and by

adjusting the time with the central knob.

–Start the program. The water will start

evaporating within approximately 2

minutes. The cooking countdown will not

start and the screen will keep displaying a

15 minute cooking time as long as the

steam is not ready.

–Meanwhile, place the ravioli on the upper

plate of the XXL steaming basket

(optional accessory).

–Once the steam is ready, the Compact

Cook will beep and the 15 minute cooking

countdown will be triggered. At that

moment, take the cooking cover off and

place the XXL steaming basket and its

upper plate on top of the bowl.

–At the end of the program, keep the

ravioli warm inside the steaming basket

and serve as soon as possible

For the stuffing:

14

Puff pastry tapenade rolls

− 150g butter

− 150g flour

− 75g cold water

− 1/2 teaspoon salt

− Or 1 ready-made rectangular

puff pastry sold in

supermarkets

−250g black olives

pitted

− 20g olive oil

− 1 clove garlic peeled

− 10 anchovies (plain)

INGREDIENTS:

Cooking time

20 min.

Preparation time

10 min.

(Besides the dough)

For

6 people

(20 rolls)

THE CHEF's TIP:

Try different flavors : emmental cheese, parmesan

cheese, country ham… the choice is yours! Ideal for a

creative appetizer

RECIPE PREPARATION:

· 4-blade knife 24 CHOP

MANUAL

Rest

30 min.

My Compact Cook recipes

Appetizers, starters and soups / Appetizers

For the puff pastry:

For the tapenade:

-Make a puff pastry dough with 150g

butter; 150g flour, 75g cold water and

1/2 teaspoon salt by following the

recipe on P.58

-If you are in a hurry, use a ready-

made rectangular industrial puff

pastry

-Place the 4-blade knife in the Compact

Cook bowl.

-Weigh the tapenade ingredients and

add them into the bowl.

-Select the CHOP program and change

the program's running time to 1 minute

instead of 10 seconds. To do this, press

the "Time" button twice and turn the

central knob to adjust the time to 1

minute.

-Start the program by pressing the

central knob.

-Press the central knob once or twice

throughout the program to pause it. Open

the lid to scrape the edges from top to

bottom with the spatula and bring the

ingredients back towards the blades.

-Transfer the tapenade to another bowl -

Spread the homemade puff pastry in a

rectangle or use a ready-made

rectangular puff pastry sold in stores or

supermarkets

-Spread the tapenade all over the puff

pastry with a spatula.

-Roll the dough starting with one of the

small sides and stop in the middle of the

rectangle.

-Roll the opposite side of the dough in

the same fashion, until the middle, at the

junction with the first roll.

-Stick the rolls together by moistening

them a little. Once sliced, these 2 rolls

will make up the tapenade-stuffed

palm-shaped rolls.

-Wrap the rolls up in plastic wrap and

place them in the freezer for 30 minutes

to make slicing easier. -Preheat

the oven at 210°C and get a hotplate

covered with baking paper ready.

-Get the dough out of the freezer and

slice it into small, 1 to 2 cm wide, palm-

shaped rolls (approximately)

-Place the rolls flat on the baking paper

covered hotplate and brush them with

egg yolks mixed with water.

-Put the rolls in the oven for 20 minutes

at 210°C

For the tapenade:

For the puff pastry:

15

Express cheese soufflé

Country style whisky pâté

−50 to 150g gruyère cheese grated

as you please

− 4 eggs at room temperature

− 30g flour

− 250g milk

− 1 pinch nutmeg

− 3 pinches salt

− 2 pinches pepper

− 30g butter

− 250g pork throat

− 250g pork belly

− 250g poultry liver

− 5 pinches salt

− 4 pinches pepper

− 2 pinches ground nutmeg

− 2 whole eggs

− 5cl whisky

RECIPE PREPARATION:

INGREDIENTS:

My Compact Cook recipes

THE CHEF's TIP

Let the terrine rest for 1 to 2

days in the fridge prior to

eating it for an even better

result. To keep your terrine

longer, lavishly cover it

with a brown jelly as you

take it out of the oven.

35 min.15 min.

For

4 people

· Whisk

· Mixing blade

20

MANUAL

2 h.15 min.

For

1 terrine

· 4-blade knife MANUAL

Rest

20 min. 8

Appetizers, starters and soups / Appetizers and soups

Cooking time

Preparation time

Cooking time

Preparation time

-Dice the meat into large cubes.

-Preheat the oven at 160°C.

-Place the 4-blade knife in the Compact Cook

bowl and add the whisky, the cubed meat, the

eggs and the seasoning into the bowl.

-Mix in manual mode for 40 seconds at Speed

10. If necessary, keep mixing after having scraped

the edges with the spatula.

-Empty into a salad bowl.

-Mix for 30 seconds at speed 10.

-Add the poultry livers to the rest of the

minced meat mix thoroughly.

-Pour the mixture into a clay (terracotta) pot or a

ceramic pot if possible

-Make a bain-marie to immerse the terrine (a

bain-marie is a hot water bath made with a plate or

a large platter filled with water on which the

terrine is placed to be cooked slowly in the oven).

-Put the bain-marie in the oven for 2h at 160°C

-Place the mixing blade in the Compact Cook

bowl.

-Add the butter, the milk, the flour, the pinches

of salt and pepper, and the pinch of ground

nutmeg into the bowl.

-Start program 8 (BECHAMEL SAUCE)

-Leave it in the Compact Cook bowl for

approximately 20 min. until it cools down

completely.

-Preheat the oven at 180°C

-Mix for 5 seconds at speed 4 in manual mode.

Then, scrape the edges of the bowl with the

spatula

-Take the 4 eggs and seperate egg yolks

from egg whites. Stir the 4 egg yolks in the

Compact Cook bowl along with the grated

gruyère cheese.

-Mix for 1 minute at speed 3 in manual

mode.

-Transfer the content of the bowl (Mornay

sauce) to another container and keep it

aside.

-Wash and dry the Compact Cook bowl.

-Add the whisk.

-Stir the 4 egg whites and a pinch of salt in

the bowl.

-Select program 20 (EMULSIFYING)

and set the running time to 7 min. by

pressing the "Time" button twice and

by turning the central knob to adjust

the time to 7 minutes.

-Gently stir the eggs in the Mornay

sauce that was kept aside.

-Transfer to buttered and floured

ramekins (from top to bottom) and

bake in the oven using the fan mode

for 35 to 40 min at 180°C.

-Serve immediately

-Add the whisk.

-Add 1/2 sachet yeast to the mixture

for the soufflé not to fall.

16

Salmon and Granny Smith apple eclairs

For the puff pastry dough:

− 150ml water

− 80g butter

− 120g flour

− 3 whole eggs

− 1/2 teaspoon fine salt

− Piping bag

− 400g fresh salmon

− 1/2 bunch cilantro

− 2 tablespoons sesame oil

− 2 teaspoons sesame seeds

toasted

− 1 Granny Smith apple

− 350g brousse cheese

− 1 tube wasabi

− 2 pinches salt flower

− 3 twists pepper mill

− 2 piping bags

INGREDIENTS :RECIPE PREPARATION:

My Compact Cook recipes

THE CHEF's TIP

Serve with a mesclun

(salad mix) and

sprinkle it with

Granny Smith apple

and hazelnut chunks.

30 min.20 min.

For

4 people

(10 eclairs)

· Mixing blade

· 4-blade knife

· Grating / slicing accessories

(optional)

126

CHOP

Preparation time Cooking time

-Weigh the ingredients.

-Mix the salt with the flour to stir it in

smoothly.

-Place the mixing blade in the Compact

Cook bowl.

-Pour the water and the butter into the

bowl.

-Start program 26 (PUFF PASTRY)

-On the first beep, open the lid and add

the flour and the salt. Close the lid to

restart the program and leave the cap of

the lid open.

-On the second beep, the program gets

into a 10 min. rest phase. Wait for the end

of the rest phase and the next beep.

-Meanwhile, preheat the oven at 200°C

and cover a baking tray with baking

paper. Get the piping bag ready.

-On the third beep, press the central knob

to restart the program and stir the first egg

in through the cap of the lid immediately.

-Add the second egg 30 seconds later

and the third egg 30 seconds after that.

-Once the program is over, place the puff

pastry in a piping bag and pipe the eclairs

on the baking paper. Make nice and

straight 2 cm wide eclairs.

-Leave a 2cm gap between each eclair as

they will swell as they cook.

-Put them in the oven and lower the

temperature immediately to 180°C. Bake

for approximately 30 min. Watch the

cooking process, but do not open the oven

door before the cooking process is over so

that the eclairs should not deflate.

-Once the eclairs are browned, turn the

oven off, open the oven door slightly and

leave the eclairs there for 15 minutes

before taking them out of the oven so

that the eclairs should not deflate.

For the puff pastry dough: For the stuffing:

-Wash the bowl

-Place the spindle and the grating/slicing

disk on the grating side (optional

accessories). Close with the special grating/

slicing cover.

-Wash, quarter and core the apple without

peeling it.

-Start program 1 (GRATE AND SLICE)

and pass the apple through the funnel.

Keep the grated apple aside.

-If the apple has been fully grated before

the end of program 1, press and hold the

central knob to reset the device and cancel

the program.

-Place the 4-blade knife in the bowl.

-Dice the salmon into large cubes, add

them in the bowl and start the CHOP

program.

-Mix the apple, the salmon, the oil, the

rinsed and trimmed cilantro, the tablespoon

sesame seeds, the salt and the pepper in a

salad bowl.

-Put the brousse cheese in a piping bag

(keep some for the presentation at the end).

-Cut the top of the eclairs off and stuff the

bottom with brousse cheese.

-Top the brousse cheese with the salmon

tartare.

-Close the eclairs with their tops.

-Pipe 3 large hazelnut-size balls of brousse

cheese on top of the eclairs, then use the

wasabi tube to pipe 3 smaller hazelnut-size

balls of wasabi on top of the brousse

cheese and sprinkle the eclairs with what is

left of the sesame seeds.

For the stuffing:

17

Crab coleslaw

For the salad:

− 1/4 white cabbage

− 2 carrots peeled

− 12 surimi sticks

− Orange juice (1 orange)

− One Granny Smith apple to be grated

− Salt, pepper

For the mayonnaise :

− 200ml sunflower oil

− 1 egg yolk

− 1 tablespoon mustard

− Salt, pepper

INGREDIENTS:

THE CHEF's TIP

This coleslaw can be made without surimi sticks or with

shrimps or smoked chicken.

RECIPE PREPARATION:

My Compact Cook recipes

15 min.

For

4 people

1

20

Appetizers, starters and soups / Appetizers and soups

·Mixing blade

·Grating / slicing

accessories (optional)

Preparation time

For the salad:

For the mayonnaise :

-Place the spindle and the grating/

slicing disk in the bowl on the grating side.

Close with the special grating/slicing

cover (optional accessories)

-Use program 1 (GRATE AND SLICE) to

grate the cabbage, the carrots and the

apple.

-If the vegetables have been fully

grated before the end of the program,

press and hold the central knob to

reset the device and cancel the

program.

-Slice the surimi sticks lengthwise to

keep the grated look. Add them to the

grated vegetables.

-Salt, pepper and stir the orange juice

in.

-Make a mayonnaise (see recipe P.55)

-Add the mayonnaise to the surimi-

vegetable salad, mix and keep in the

refrigerator for 1 hour before eating.

18

Green vegetable coarse soup

− 1 leek (green leaves only)

− 1 large potato

− 1/2 broccoli head

− 1 zucchini

− 1 stalk celery

− 1/2 bunch parsley

− 700ml water

− 1 cube vegetable bouillon

− 1 pinch salt

− 2 tablespoons garlic cheese

INGREDIENTS:

THE CHEF's TIP

If dinner time is fast approaching, start program 29 (WARMING

AND HEATING).

To give the coarse soup more flavor, put ham dices in a soup

plate and pour the soup over the dices. Serve with croutons that

you can rub with garlic.

RECIPE PREPARATION:

My Compact Cook recipes

30 min.10 min.

For

4 people

· 4-blade knife

· Grating / slicing accessories

(optional)

1 3

MANUAL

Appetizers, starters and soups / Appetizers and soups

FITNESS

RECIPE

Preparation time Cooking time

WARNING! THROUGHOUT THIS

PROGRAM, THE DEVICE MIXES VERY

HOT LIQUIDS AT HIGH SPEED. MAKE

SURE YOU CLOSE AND LOCK THE CAP OF

THE LID PROPERLY BEFORE STARTING

THE PROGRAM AND DO NOT OPEN IT

WHILE THE PROGRAM IS RUNNING, NOT

EVEN TO ADD AN INGREDIENT. WAIT

FOR THE 3 BEEPS AT THE END OF THE

PROGRAM BEFORE HANDLING THE CAP

OF THE LID.

-Place the spindle and the grating/

slicing disk in the bowl on the slicing

side. Close with the special grating/

slicing cover (optional accessories)

-Wash the vegetables, the parsley and

peel the potato.

-Start program 1 (GRATE AND SLICE)

and slice the potato, the celery, the

zucchini and the leek.

-If the vegetables have been fully sliced

before the end of program 1, press and

hold the central knob to reset the

device and cancel the program.

-If you do not have the grating/slicing

accessories, slice the vegetables finely

by hand.

-Cut the broccoli into small pieces.

-Pour the vegetables into a salad

bowl, remove the disk and set up the

4-blade knife.

-Pour the water, the vegetables, and

all the ingredients except the cheese

into the Compact Cook bowl.

-Start program 3 (COARSE SOUP).

Make sure the cap of the lid is

properly closed and locked. Place a

cloth folded in four on the cap of the

lid.

-Once the program is over, add the

cheese and mix for 10 seconds at

speed 2.

19

Forgotten vegetable simmered soup

Red kuri squash and carrot smooth soup

− 2 parnsips

− 2 golden ball turnips

−2 white carrots or common carrots

− 2 rutabagas

− 2 Jerusalem artichokes

− 1,2L water

− 2 cubes vegetable bouillon

− 1 pinch cumin

− 1 pinch ginger

− 10 ml. olive oil

− 1 tablespoon coarse salt

– 1/2 quartered red kuri squash or one

piece butternut squash

– 500g carrots

– 2 halved onions

–1 cube chicken bouillon

–1 pinch nutmeg

–500ml water

RECIPE PREPARATION:

INGREDIENTS:

INGREDIENTS :

My Compact Cook recipes

THE CHEF's TIP

Make your smooth soup even

smoother by adding 2 full

tablespoons of crème fraîche

once the program is over and

mix for 30 seconds at speed 6.

30 min.5 min.

For

4 people

1

2

THE CHEF's TIP

You can also eat only the

vegetables of this soup as if it

were a vegetable stew, and keep

the broth to make a vermicelli

soup on the side.

1 h.15 min.

For

4 people

· Mixing blade

· 4-blade knife

·Grating / slicing

accessories (optional)

Preparation time Cooking time

Cooking time

Preparation time

WARNING! THROUGHOUT THIS PROGRAM, THE

DEVICE MIXES VERY HOT LIQUIDS AT HIGH SPEED.

MAKE SURE YOU CLOSE AND LOCK THE CAP OF

THE LID PROPERLY BEFORE STARTING THE

PROGRAM AND DO NOT OPEN IT WHILE THE

PROGRAM IS RUNNING, NOT EVEN TO ADD AN

INGREDIENT. WAIT FOR THE 3 BEEPS AT THE END OF

THE PROGRAM BEFORE HANDLING THE CAP OF THE

LID.

-Take the skin off the red kuri squash if

it is thick. Otherwise, you may leave it

on. If you use the butternut squash

instead, take the skin off.

-Place the spindle and the grating/

slicing disk in the bowl on the slicing

side (optional accessories). Close with

the special grating/slicing cover.

-Start program 1 (GRATE AND SLICE)

and slice the peeled carrots, the onions

as well as the red kuri squash.

-If the vegetables have been fully sliced

before the end of program 1, press and

hold the central knob to reset the device

and cancel the program.

-If you do not have the grating/slicing

accessories, slice the vegetables finely

by hand.

-Remove the disk and set up the 4-

blade knife.

-Add the rest of the ingredients into the

bowl with the vegetables, close with the

cooking cover and start program 2

(SMOOTH SOUP). Make sure the cap of

the lid is properly closed and locked.

Place a cloth folded in four on the cap of

the lid.

-Check the texture once the program is

over.

-Peel, wash and dice the vegetables into

small cubes.

-Place the mixing blade in the bowl.

-Add the water and all the other

ingredients.

-Start the SIMMER program

SIMMER

20

Tom Kha Kaï Thaï soup

− 2 tablespoons tamarind paste*

− 240g snow peas (or flat beans)

− 120g fresh onions (scallions)

− 3 tablespoons nuoc mam sauce

− 3 tablespoons toasted sesame oil

− 3 tablespoons green curry paste

− 600g coconut milk**

− 1 stalk lemongrass

− 20g ginger or galangal

peeled and sliced

− 1 cube chicken bouillon

− 400g stripped chicken cutlets

− 1 red hot pepper, 1 green hot pepper

adjust according to your taste for hot

pepper

− 1 lime

−Fresh cilantro

− 600ml water to cook the flat beans

– 600ml water for the soup

INGREDIENTS:

THE CHEF's TIP

Alternative: replace the chicken and the green beans with

shrimps and button or oyster mushrooms, Remember, be

creative, there is no limit with Compact Cook!

RECIPE PREPARATION:

My Compact Cook recipes

45 min.10 min.

For

4 people

· 4-blade knife CHOP 4 14

SIMMER

−*Tamarind: it can be found in asian groceries in

different forms. Tamarind paste is the best of all

−**Be very careful not to take coconut milk for

coconut cream. The latter is much thicker

Preparation time Cooking time

-Pour 600ml of water into the bowl and

plunge the washed and diced flat beans

(snow peas) into it.

-Leave the cap of the lid open.

-Start program 14 (BOILING) by lowering

the running time to 20 minutes.

-Drain the beans with the XXL steaming

basket (optional accessory) if you have it.

-Keep the beans aside.

-Place the 4-blade knife in the Compact

Cook bowl.

-Put the halved scallions in the Compact

Cook bowl.

-Start the CHOP program.

-Scrape the edges with the spatula and

add the toasted sesame oil and the green

curry paste.

-Start program 4 (BROWNING)

-Remove the 4-blade knife. Do not set up

any accessory in the bowl.

-Add the coarsely chopped lemongrass

stalk, the sliced ginger, 600g coconut milk,

600g water, the tamarind paste, the nuoc

mam sauce and the chicken bouillon cube

into the bowl.

-Close the lid and leave the cap of the lid

open.

-Select the SIMMER program and

lower the running time to 20 minutes. Start

the SIMMER program.

-5 minutes after the start of the program

open the lid and add the stripped chicken

cutlets.

-Close the lid to restart the program.

-At the end of the program, pour the soups

into the bowls and add the beans kept aside,

the sliced hot pepper, the chopped fresh

cilantro and a few drops of lime juice

-and a dash of toasted sesame oil.

-Serve as soon as possible.

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Tommy Teleshopping Compact Cook Elite Owner's manual

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