24
Operating Instructions & Recipe Book
Main courses
Potato Pizza
Pre-heat the oven to 350°F and grease a baking tray.
Peel the raw potatoes, wash them and grate them
coarsely with the purple disc. Add cream and eggs to the
potato mixture and stir well. Season to taste with salt
and pepper. Then distribute the mixture evenly on a
greased baking tray and bake for 20 minutes.
For the topping:
Wash the tomatoes, halve them and remove the stem
ends. Slice the tomatoes and mozzarella with the dark
green disc. Peel the onions, quarter them and grate them
coarsely with the red disc.
Cut the gouda into large pieces and grate medium
fi
nely
with the red disc.
To make the sauce, combine the tomato puree with the
Provencal herbs and spread the mixture evenly over the
baked potato mixture. Wash the spinach, shake it to
remove excess water and pluck off the leaves. Top the
potatoes with spinach and cheese and bake for another
20–30 minutes.
TIP Put the mozzarella into the freezer brie
fl
y to make
it easier to slice.
1½ lb. potatoes
⅔
c. dairy cream
2 eggs
Salt
Black pepper
For the topping:
4 tomatoes on the vine
5 oz. mozzarella cheese
1–2 onions
5 oz. gouda (in one piece)
4 tbsp. tomato sauce
Provencal herbs
½ lb. leaf spinach
9
Operating Instructions & Recipe Book
Recipes – Contents
Recipes
STARTERS
Tomato and Mozzarella Platter ................................................................. 10
Sweet Carrot Salad ................................................................................... 10
Greek Farmer’s Salad ................................................................................ 11
Cabbage Salad with Bell Peppers ............................................................. 11
ROTO Layered Salad .................................................................................. 12
Classic Layered Salad ................................................................................ 13
Cream of Bell Pepper Soup with Pesto .................................................... 14
Minced Meat & Leek Soup ........................................................................ 15
ROTO Soup ................................................................................................ 16
Tomato and Pasta Soup ............................................................................ 17
MAIN COURSES
Chicken & Vegetable Wraps ...................................................................... 18
Vegetable Potato Fritters .......................................................................... 19
Vegetable Stir-Fry ..................................................................................... 19
Potato & Mince Souf
fl
é ............................................................................. 20
Beef Sate with an Apple Dip .................................................................... 21
Mushroom Ragout .................................................................................... 22
Potato Fritters ........................................................................................... 23
Potato Pizza .............................................................................................. 24
Pizza Calzone ............................................................................................ 25
Onion Roast with Fried Potatoes .............................................................. 26
Vegetable Omelet ..................................................................................... 27
Vegetable Lasagna ................................................................................... 28
SWEETS & DESSERTS
Sweet Focaccia with Pears ....................................................................... 29
Papaya
fi
lled with Exotic Fruit Salad ........................................................ 30
Apple and Nut Cake .................................................................................. 31
