Lay the bread in hot milk, and then squeeze the milk out of the bread using a sieve before adding the eggs, seasoning, parsley and onion and turning the mixture into a puree using the multi-purpose blade. Then knead the whole mixture with the minced beef and sausage meat thoroughly, season it and shape it into a joint of meat. Then place it in a greased gratin dish or cake tin and cook in a pre-heated oven at 200° C. At ten minute intervals, pour liquid butter over the joint three times. Reduce the oven temperature to 120° C and leave the joint to cook for a further 20 minutes, approximately. Boil vegetables separately and make a gravy if you wish.

Garnish: carrots, celeriac, gravy
Peel the potatoes, dice them and boil them in lightly salted water until they are soft. Drain the water off the potatoes and then leave the potatoes on a hot plate for a short time to allow any excess steam to evaporate.

Using the bamix® and the whisk (with the motor switched off) mash the potatoes well. Add butter, hot milk and seasoning and puree everything together using the bamix® on the second setting but without making any circular motions.

Put the sherry, soy sauce and seasoning in a bowl with the diced meat and leave to stand in the marinade for 1 to 4 hours. Slice the vegetables using the SliceSy®, cut the Chinese cabbage into pieces by hand and then add the soya bean seedlings. Boil the Chinese noodles in salted water. Take the meat out of the marinade and brown it in a frying pan. Add the vegetables and steam them well, adding a little bouillon. Add some seasoning to taste, add some of the marinade and allow this to soak in for 10 minutes. Serve with the noodles if you wish.
 

Using the grater on the SliceSy®, cut the carrots into smaller pieces, cut the leeks and celery stick into slices and place in the dish as a gratin, Pour the 2 dl of white wine over this gratin. Distribute the bouillon paste in small amounts all over the gratin. Cook in the oven at 220° C for 20 minutes. Season the fish. Lay it on the hot vegetables and add a few knobs of butter on the top. Cook for a further 20 minutes.

Garnish: Salted potatoes

Roast the nuts in the oven at 180°C until light golden. Peel them rubbing with a cloth. Crush the nuts in the PROCESSOR or GRINDER coarsely. Set aside. Grind Parmesan.  Place all the cheeses and spices in a jug. Blend them well with the MULTIPURPOSE blade. Roll out the pasta dough and, with a spoon, scoop small portions of filling, placing them on the sheet of dough, leaving at least 3 cm distances in between them. Brush some of the egg wash around the filling and place another sheet on it. Press the dough around the filling. Cut the raviolis with pastry cutters. Cook the ravioli in boiling water until al dente. Brown the butter with the sage and sauté the raviolis. Arrange on a plate, sprinkle the nuts on top and serve immediately.

If you want to make fresh pasta:
200g Semolina
2 Whole eggs, slightly beaten

Place the flour in the Slice-Sy with the chopping blade attached to it. Attach the Bamix to the Slice sy and run in the first position while running the Bamix, pour the eggs into the Slice sy. keep running until the eggs are incorporated. Take remove the dough form the bowl and knead until the dough has become homogene and softer. Chill for one hour, roll out and use.

Set the oven at 180°C. Bake the potatoes until soft, about 1 hour. Peel the potatoes and pass through the smallest grater blade on the Slice-Sy, while still hot. Transfer the mash to a bowl. Mix in eggs and little by little, the flour, just enough for the dough to hold when cut.
Roll the dough into strips and cut onto regular pieces. Cook in boiling salted water until the Gnocchi rise to the surface. Place in an oven safe dish.
For the sauce, melt the butter in a pan. Add the garlic glove and sweat.  Add the cream and cook in low heat. Season and add the spinach. Cook for 2 Minutes. Pour the sauce over the Gnocchi. Sprinkle with cheese and bake in the oven with top heat until golden brown.