14
Operating Instructions & Recipe Book
Starters
3 yellow peppers
3 red peppers
2 onions
1 clove of garlic
3–4 stems of fresh oregano
3–4 tbsp. oil for frying
2½ c. vegetable stock
2 tbsp. green olives
Salt
Black pepper
4 tsp. green pesto (jar)
Oregano to garnish
Wash the peppers, remove the cores and quarter them.
Fill the processing inlet with 3–4 upright pepper quarters
and cut into strips with the dark green disc.
Peel the garlic and onion, halve them, remove the stem
ends and cut
fi
nely with the red disc. Put the garlic and
onions in a large pan with a little oil and sauté them.
Wash the oregano, pluck off the leaves and place a few
leaves aside.
Add the peppers and oregano to the pan at the end of
the cooking time, cook brie
fl
y and then add the vegetable
stock. Then leave everything to simmer for approx.
20 minutes.
Now puree the soup with a hand blender and season
with salt and pepper.
Slice the olives with the dark green disc and place them
aside. Pour the soup into bowls and add one tsp. pesto
to the center of each.
Then garnish with the olive rings and the oregano leaves
that you placed aside and serve straight away.
Cream of Bell Pepper Soup with Pesto
19
Operating Instructions & Recipe Book
Main courses
½ lb. potatoes or zucchini
½ lb. carrots
5 tbsp. whole meal wheat
fl
our
3 eggs
1 onion
Salt
Black pepper
Ginger
5 tbsp. oil for frying
Vegetable Potato Fritters
Peel the potatoes or zucchini, quarter them and grate
fi
nely with the orange disc. Whisk the eggs in a separate
bowl, add the
fl
our and whisk again. Add the whisked
egg and
fl
our mixture to the grated potatoes or zucchini.
Peel the onion, halve it and remove the stem end. Peel
the carrots and cut them into 2-3 inches long pieces.
Grate the onion and carrots
fi
nely with the orange disc.
Season with salt, pepper and ginger and mix well.
Heat up the oil in a frying pan. Add portions of the
vegetable mixture and press
fl
at. Cook on both sides
until golden brown and then drain on kitchen roll.
Cook the rice in 3
fl
. oz. salted water, then simmer for
approx. 20 minutes until the rice absorbs the water.
Wash the meat, carefully dab dry with kitchen paper and
cut into approx.
½
inch wide, evenly sized strips. Season
with salt, pepper and paprika. Peel the carrots and cut
them into 2-3 inches long pieces. Peel the onion, halve
it and remove the stem end. Wash and halve the
mushrooms. Slice the mushrooms, carrots and onions
halves with the dark green disc. Heat up the oil in a pan
and fry the meat pieces in it. Add the sliced vegetables
and sauté.
Cover with vegetable stock, add the sour cream and
bind with the sauce thickener.
Serve with rice and garnish with parsley.
5 oz. rice
7 oz. meat (pork, chicken
or rump steak)
Salt
Black pepper
Sweet paprika
3 carrots
1 onion
5 oz. mushrooms
5 tbsp. oil for frying
¼ c. vegetable stock
1 tbsp. pale sauce thickener
1 tbsp. sour cream
Parsley to garnish
Vegetable Stir-Fry
