Discover 3 simple spice pastes with Thermomix® expert Dési from the my Magic Pot kitchen! ???? From the classic vegetable spice paste to a Mediterranean vegetable paste and a spicy meat paste, everyone will find what they are looking for. The 3 quick pastes are made from purely natural ingredients and contain no preservatives. ???? Give your dishes the optimal flavor and conjure up these delicious spice pastes in just a few minutes! ???? ???? Ingredients for 2 jars of 350 ml spice paste 3 dried tomatoes, chopped 1 clove of garlic 700 g soup vegetables, chopped 150 g sea salt 1️⃣ Put the dried tomatoes and the clove of garlic in the mixing bowl, chop for 5 seconds level 5 and push down with the spatula. Add the soup vegetables with the sea salt and chop everything for 20 seconds level 8. Fill into screw-top jars. ???? Ingredients for 2 jars of 350 ml each of Mediterranean vegetable paste 40 g Parmesan in pieces 7 dried tomatoes 200 g carrots in pieces 150 g celeriac in pieces 1 zucchini in pieces 1 aubergine in pieces 1 red pepper in pieces 1 tomato, halved 50 g pitted black olives 1 onion, halved Leaves from ½ bunch of oregano Leaves from 1 bunch of basil 8 sage leaves Needles from 1 sprig of rosemary 30 g white balsamic vinegar 150 g sea salt 10 g extra virgin olive oil 1️⃣ Finely chop the Parmesan for 10 seconds speed 10 and transfer to a bowl. 2️⃣ Put the celeriac and celery, carrots, onions, tomatoes, zucchini, garlic clove, bay leaf, basil, sage, rosemary and parsley in the mixing bowl, chop for 15 seconds level 4 and push down with the spatula. 3️⃣ Add the oil and salt, mix for 15 seconds level 5. Cook for 20 minutes Varoma® level 2, placing the cooking insert on the lid of the mixing bowl as a splash guard. 4️⃣ Add the Parmesan and chop slowly on levels 1–6, then 1 minute level 10. 5️⃣ Pour the finished vegetable stock paste into rinsed twist-off jars while it is still hot, close and allow to cool. ???? Ingredients for 2 glasses of 350 ml meat stock paste 300 g lean meat (boneless) in pieces 50 g onions, quartered 100 g carrots, cut into 50 g celery sticks, quartered 50 g leeks, quartered 100 g tomatoes, quartered 4 peppercorns 1 clove of garlic Leaves from 1 sprig of parsley 150 g coarse salt 30 g red wine 1 bay leaf 1 clove 1️⃣ Put the meat in the mixing bowl, chop for 10 seconds level 7, then remove. 2️⃣ Put the onions, carrots, celery sticks, leeks, tomatoes, peppercorns, clove of garlic and parsley in the mixing bowl, chop everything for 10 seconds level 5, push down with the spatula. 3️⃣ Put the meat, coarse salt, red wine, bay leaf and clove in the mixing bowl, use the cooking basket as a splash guard, cook everything for 25 min. Varoma level 2. 4️⃣ Put the measuring cup back in and mix for 1 min. level 7. 5️⃣ Pour the finished meat stock paste into rinsed twist-off jars while it is still hot, close, turn upside down and allow to cool.