Sam Cook Masterchef Line Executive PSC-40, User Manual

Page: 39 / 43

EN
38
APPLE PURÉE
INGREDIENTS:
2 apples
PREPARATION:
Wash and peel the apples, cut it into 4 pieces
and core. Place them in the mixing bowl, and
blend at speed 6 for 20 s. Once the knife has
stopped, use the spatula to scrape the apples
from the bowl sides; then blend again at spe-
ed 4 for 20 s.
MEAT AND GAME SEASONING
INGREDIENTS:
2 tablespoons sea salt
1 tablespoon peppercorns
1 teaspoon allspice corns (approx. 30 corns)
50 g juniper berries
6 big bay leaves
10 cloves
1 teaspoon mustard seeds
2 tablespoons toasted onion
1 teaspoon cilantro seeds
1 tablespoon dried parsley
PREPARATION:
Place the salt, pepper, allspice, juniper, bay
leaves, cloves, onion and mustard seeds in the
mixing bowl. Blend at speed 8 for 40 s. Add the
remaining ingredients and mix at speed 4 for
20 s.
SAM COOK ALL-PURPOSE
SEASONING BLEND
INGREDIENTS:
200 g dried mirepoix
½ cup Himalayan slat
2 tablespoons powdered turmeric
50 g garlic fl akes
2 tablespoons herbes de Provence
1 tablespoon sweet paprika
PREPARATION:
Place all ingredients and seasoning into the
mixing bowl. Blend at speed 6 for 1½ min.
Store the seasoning in a ti ghtly closed container.
PARSLEY SMOOTHIE WITH LINSEED,
AVOCADO AND BANANA
INGREDIENTS
100 ml apple juice
100 ml water
1 small banana
1 avocado
1 teaspoon linseed
1 teaspoon starfl ower oil (opti onal)
½ a bunch of parsley (a few sprigs)
juice of ½ lemon
a few ice cubes
PREPARATION:
Place all ingredients in the mixing bowl and start
the Smoothie programme.
APPLE AND CARROT JUICE
INGREDIENTS:
1 carrot (100 g)
1 big apple (150 g)
PREPARATION:
Wash and peel the apple, cut it into 4 pieces
and core. Peel the carrot, cut it into small pieces.
Place the carrot in the mixing bowl, blend it at
speed 4 for 20 s. Once the knife has stopped,
use the spatula to scrape the carrot from the
sides of the bowl; then add the apples and blend
again at speed 4 for 25 s. Scrape the pulp from
the sides of the bowl and conti nue blending –
ti me 20 s, speed 4. Place the carrot and apple
into a plasti c sieve, and use a spoon to squeeze
the juice.
THE BEST THOUSAND ISLAND
DRESSING
INGREDIENTS
200 g mayonnaise
3 halves of canned peaches
3 gherkins
1 small onion
1½ teaspoons wine vinegar
50 g hot ketchup
2 teaspoons Worcestershire sauce
1 teaspoon sugar
pinch of salt
pinch of pepper
EN
39
PREPARATION:
Peel the onion and cut into small pieces. Place
into the mixing bowl with the vinegar, Worce-
stershire sauce, ketchup and seasoning. Blend
at speed 4 for 15 s.
Add the chopped gherkins and peaches, blend
at speed 4 for 10 s.
Add the mayonnaise, blend the sauce at speed 3
for 20 s.
Serve the sauce with cold appeti zers, meat,
eggs.
CLASSIC VINAIGRETTE DRESSING
INGREDIENTS:
1 onion
2 cloves of garlic
juice of 1 lemon
2 tablespoons apple cider vinegar
1 tablespoon mustard
1 tablespoon honey
1 teaspoon salt
1 teaspoon pepper
100 ml olive oil
150 ml water
PREPARATION:
Peel the onion and garlic, cut the onion into
small pieces.
Place all ingredients in the mixing bowl and
blend at speed 6 for 20 s.
CAULIFLOWER SALAD WITH LEEK
INGREDIENTS:
400 g caulifl ower
100 g leek (white and light-green part)
100 g apple (1)
1 tablespoon thick mayonnaise
1 tablespoon yoghurt
1 tablespoon chopped dill
juice of ½ lemon
1 teaspoon sugar
salt and pepper, to taste
PREPARATION:
Wash the caulifl ower and divide it into fl orets,
cut the leek into small pieces. Wash the apple,
cut it into two, core it and cut into small pieces.
Place all ingredients into the mixing bowl, add
the mayonnaise, yoghurt, dill and seasoning and
chop functi on PULSE for a few second and then
– ti me 10 s, speed 2.
Place the salad in another dish. Leave to cool.
Taste before serving. Salt to taste if necessary.
1RED CABBAGE SALAD
INGREDIENTS:
400 g red cabbage
100 g carrot
80 g bell pepper (½)
50 g of onion (½)
100 g of apple (1)
1 tablespoon of thick mayonnaise
1 tablespoon of yoghurt (opti onal)
salt, pepper, to taste
PREPARATION:
Clean and core the cabbage, peel the onion and
carrot, seed the bell pepper. Wash the apple,
cut it into two and core. Cut the vegetables into
small pieces.
Place the onion and carrot in the mixing bowl
and chop at speed 1 for 20 s.
Add other ingredients to the mixing bowl, add
the mayonnaise, dill and spices and chop – ti me
20 s, speed 1.
If you want the salad to be fi nely shredded,
chop for additi onal 2-3 s.
CELERIAC SALAD WITH RAISINS
AND NUTS
INGREDIENTS:
400 g celeriac (root)
100 g apple (1)
½ cup raisins
50 g nuts, shell off (hazelnuts or walnuts)
1 tablespoon thick mayonnaise
juice of 1 lemon
1 teaspoon sugar
salt and pepper, to taste
PREPARATION:
Peel the celeriac, wash the apple, cut it into two
and core. Cut the celeriac and apple into smaller
pieces. Place the celeriac in the mixing bowl,
blend it at speed 4 for 15 s.
Add the apple, nuts, lemon juice, mayonnaise,
sugar, salt and pepper.
Chop all ingredients at speed 4 for 10 s. Add the
raisins and blend at speed 4 for 5 s.