63
EN
Preparation
1. Peel the onions, cut into large pieces and put in the mixing bowl. Chop at speed level
5 for 3 seconds.
2. Add the breadcrumbs, egg, salt, pepper and ground meat and mix for 50 seconds at
speed level 4.
3. Take the mixture out of the mixing bowl, form into balls and put them on the interme-
diate panel of the steamer unit.
4. Peel the potatoes, cut them and put them in the steamer adapter.
5. Add water and the stock cube to the mixing bowl.
6. Close the mixing bowl.
7. Put the steamer adapter and intermediate panel on, then put the lid on and let
everything cook for 25 – 30 minutes.
8. Keep the potatoes and meatballs warm and leave the broth in the mixing bowl.
Caper sauce:
9. Add all sauce ingredients except for the capers to the broth in the mixing bowl and
heat for 5 minutes at speed level 3 and 100 °C.
10. Add the capers and stir them in at level 2 for 10 seconds.
Serve the Königsberger meatballs with the potatoes and a green salad.
Bread
Preparation time: approx. 1 hour
Ingredients
400 g wheat
fl
our
40 g yeast
1 TSP sugar
350 ml buttermilk
3 TBSP oil
1½ TSP salt
Preparation
1. Add all ingredients to the mixing bowl one after another and stir at level 3 for 90
seconds.
2. Add the dough to a greased loaf pan and let it rise in a warm place for about 20
minutes.
3. Brush the dough with water and bake in the oven preheated to 190 °C for 35 minutes.
Tip:
Place a
fi
re-proof
container with wa-
ter in the oven. This
will ensure that your
bread has a nice
crust.
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11.12.2015 12:49:15
11.12.2015 12:49:15
