22
Operating Instructions & Recipe Book
Main courses
Wash and halve the mushrooms. Peel and quarter the
onions and garlic, remove the stem ends and slice with
the dark green disc.
Heat up the oil and butter in a big pan. Fry the onion,
mushrooms and garlic slices, season them with a little
salt and cover the pan with a lid. Leave the vegetables to
cook for approx. 5 minutes on a medium heat setting.
Then add the tomato puree. Season with salt, pepper
and paprika and stir well. Add the vegetable stock, close
the lid and simmer the ragout for 15 minutes at medium
heat.
While the ragout is cooking, wash the parsley, shake well
and chop
fi
nely. Put the bad chives aside and chop the
others into approx.
⅕
inch long pieces. Then whip the
cream with a hand mixer and stir into the ragout with
the herbs and a little lemon juice. Leave to stand brie
fl
y.
TIP Serve the mushroom ragout with a delicious potato
fritter (Recipe on page 24).
21 oz. fresh assorted mushrooms
2 onions
2 garlic cloves
2 tbsp. oil for frying
2 tbsp. butter for frying
1 tbsp. tomato puree
Salt
Black pepper
Sweet paprika
1 c. vegetable stock
1 bunch of parsley
1 bunch of chives
½ c. dairy cream
Lemon juice
Mushroom Ragout
11
Operating Instructions & Recipe Book
Starters
Cabbage Salad with Bell Peppers
¾ c. fresh white cabbage
1 red pepper
1 c. vegetable stock
2 tbsp. linseed oil
2 tbsp. vinegar
1 tsp. mustard
1 tsp. caraway seeds
White pepper
Salt
Cut the cabbage into large pieces, remove the stem end,
wash it and then cut it with the red disc into medium-
sized julienne sticks. Quarter the pepper, remove the
core and wash it. Cut through the quarters again
horizontally, and then use the orange disc to cut them
into
fi
ne strips. Add to the bowl with the cabbage strips.
Now mix the vegetable stock, oil, vinegar and mustard
together in a small pan, bring to the boil and pour over
the cabbage and pepper. Season with caraway seeds and
salt, then stir everything carefully. Leave the cabbage
salad to marinate for at least 12 hours before serving.
Wash the lettuce, detach the leaves and tear into bite-
sized pieces.
Wash the cocktail tomatoes and olives and cut them with
the dark green disc.
Quarter the pepper, remove the core and seeds and wash
the
fl
esh. Cut through the pepper quarters again and
process with the dark green disc. Peel the half cucumber
and cut into two equally sized pieces. Use the purple disc
to create julienne sticks and put all the ingredients in a
salad bowl.
For the dressing:
Peel the onion, halve it, remove the stem end and grate
with the red disc. Add vinegar, oil, oregano, a little salt
and pepper and combine. Pour the dressing over the
salad and mix well. Dice the feta cheese, sprinkle over
the salad and serve straight away.
1 head romaine lettuce
½ lb. cherry tomatoes
5 oz. can pitted black olives
1 green pepper
½ cucumber
7 oz. feta cheese
For the dressing:
1 onion
3 tbsp. wine vinegar
4 tbsp. olive oil
½ tsp. oregano
Salt
Black pepper
Greek Farmer’s Salad
