500 g water
1000 g potatoes, peeled and cut into pieces (2 cm)
150 g bacon, cut into pieces (1-2 cm)
2 spring onions, white bits (save green bits for garnish)
1 tbsp olive oil
60 g Parmesan cheese, crust removed and cut into cubes (3 cm), plus extra shaved for garnishing
200 g mayonnaise
15 g wholegrain mustard
10 g balsamic vinegar
Place water into mixing bowl. Insert simmering basket and place eggs into it. Place Varoma dish into position, then weigh potato into it. Arrange potato pieces in Varoma dish to ensure steam can still circulate freely. Secure Varoma lid and steam 14 min/Varoma/speed 1.
Set Varoma with potato aside. Remove simmering basket with aid of spatula and carefully transfer eggs into a bowl of cold water.
Place Varoma dish with potato back into position. Stir potato pieces with spatula to ensure even cooking, then secure Varoma lid and cook 15 min/Varoma/speed 1, or until potatoes are soft.
Remove Varoma dish and set potato aside to cool, placing Varoma lid under the dish to avoid drips. Clean and dry mixing bowl.
Place bacon, spring onions and olive oil into mixing bowl and sauté 5 min/Varoma/reverse speed mix. Transfer into a serving bowl and set aside.
Once eggs have cooled, peel, quarter and slice eggs, then add to bacon mixture in serving bowl.
Place Parmesan cheese into mixing bowl and grate 10 sec/speed 9. Transfer into a bowl and set aside.
Place mayonnaise, mustard and balsamic vinegar into mixing bowl and blend 3 sec/speed 5.
Add cooled potatoes and reserved Parmesan cheese to serving bowl. Pour dressing over salad and combine well using spatula.
Garnish salad with finely sliced spring onion/shallot fronds and extra shaved Parmesan cheese. Refrigerate salad until chilled (approx. 30 minutes), then serve immediately.
Taken from orginal recipe
100 g carrots, cut into pieces
1 green apple, cored and cut into quarters
50 g red onion
200 g cabbage, cut into pieces
1 pinch salt, to taste
1 pinch ground black pepper, to taste
2 tbsp Salad Cream (or mayo if you cant find salad cream)
Place carrot, apple, onion, cabbage, salt, ground black pepper and salad cream into the mixing bowl and chop 2-3 sec/speed 4, with aid of spatula.
Scrape down sides of mixing bowl with spatula and repeat chopping 2-3 sec/speed 4. Repeat if necessary until desired consistency is achieved. Serve as desired.
Inspired from recipe
500 g water
4 large eggs
200 g bread, diced (1.5 cm)
3 Tbsp olive oil
560 g cos lettuce, cut in strips
50 g Parmesan cheese, cut into pieces (3 cm), to taste
1 garlic clove
80 g grapeseed oil
50 g mayonnaise
20 g lemon juice
2 tsp Dijon mustard
Place water in mixing bowl, insert simmering basket and add eggs. Cook 9 min/Varoma/speed 1. Remove simmering basket with aid of spatula and place eggs under cold running water to stop them cooking.
Peel eggs, Chop eggs into small cubes and set aside.
Preheat grill on low heat.
Place a bowl on mixing bowl lid and weigh in bread cubes. Transfer bread cubes to a baking tray, drizzle over 3 Tbsp oil and mix with spatula. Place baking tray under grill, turning bread cubes carefully while grilling, until golden brown then set aside.
Place a large salad bowl on mixing bowl lid and weigh in lettuce. Add croutons (bread cubes) and chopped egg whites then set aside.
Place Parmesan into mixing bowl and grate 10 sec/speed 9. Transfer into a bowl and set aside.
Place garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Place a jug onto mixing bowl lid, weigh grapeseed oil into it and set jug aside. Insert butterfly whisk. Add mayonnaise, lemon juice, Dijon mustard and reserved grated Parmesan and whisk 1 min/speed 4.
With butterfly whisk still in place, mix speed 4 slowly pouring reserved oil onto mixing bowl lid, letting it drizzle into mixing bowl to emulsify. Take care not to add oil too quickly, as this may cause the dressing to split. Remove butterfly whisk.
Pour dressing over salad and serve
I serve mine with my crispy chicken strips
Recipes used as inspiration