18
Operating Instructions & Recipe Book
Main courses
3 tomatoes on the vine
½ iceberg lettuce
3 carrots
3½ oz. cream cheese
1 tbsp. horse radish (fresh or
from a jar)
2 tbsp. yogurt
Salt
Black pepper
5 oz. chicken breast
fi
llet
4 tbsp. oil for frying
4 stems of basil
4 tortillas (ready made)
First wash all the ingredients. Halve the tomatoes and
remove the stem ends. Roughly quarter the lettuce and
cut it and the tomatoes with the dark green disc.
Peel and halve the carrots, then cut them into
fi
ne
julienne sticks with the orange disc.
To make the cream, peel the fresh horse radish, wash it,
grate it
fi
nely with the orange disc and mix it with the
cream cheese and yogurt.
Season with salt and pepper.
Then wash the basil stems, pluck off the leaves, tear
them into small pieces and place aside in a bowl. Heat
up the oil in a pan. While it is heating up, cut the chicken
breast
fi
llet into strips and fry them.
To make the wraps, spread cream cheese on the tortilla,
add chicken and carrots and top with lettuce and tomato
slices. Sprinkle the basil pieces on top.
Now pick up the sides of the wrap and fold them around
2 inches inwards so that the meat and vegetables are
contained in the folds. Then roll up tightly and slice
diagonally through the center.
Chicken & Vegetable Wraps
15
Operating Instructions & Recipe Book
Starters
Minced Meat & Leek Soup
3 tbsp. oil for frying
1 lb. mixed pork and beef mince
Black pepper
Salt
2 onions
2 cloves of garlic
3 leeks
3 c. vegetable stock
9 oz. cheese spread
1 tub of crème fraîche
1 nutmeg (1 tsp., ground)
1 fresh white baguette
Heat up the oil in a large pan. Fry the meat well and
season with salt and pepper.
While the meat is cooking, peel the onions and garlic,
halve them, remove the stem ends and grate with the
red disc.
Cut off the leek root and remove the top layer. Wash the
leeks, cut into approx. 2-3 inches long pieces, insert
vertically into the processing inlet and cut into rings with
the dark green disc. Add the leek, onions and garlic to
the meat and fry for approx. 5 minutes.
Then add the vegetable stock and simmer for 10 minutes.
Stir in the cheese spread and crème fraîche and bring
back to the boil. Grate a little nutmeg with the orange
disc. Season the soup with the ground nutmeg, pepper
and salt.
TIP Serve with fresh slices of baguette.
