31
All cutting discs
has
to be used at setting
min
.
Raw vegetable salad
(serves 2–4 persons)
4 carrots
1 kohlrabi
1 apple
1 courgette
1 cucumber
¼ cauliflower
100 g fresh cheese
Dressing:
100 g yoghurt
100 g sour cream
1 garlic clove
1 tbs. ketchup
1 pinch of salt
1 pinch of sugar
3 tbs. vinegar
Clean the carrots under running water
with a coarse brush and shred with
the shredding reversible disc.
Peel the kohlrabi, cut into thick slices and
shred with the shredding reversible disc.
Wash and quarter the apple, shred with
the reversible shredding disc.
Wash courgette and cucumber,
cut lengthways and slice using
the reversible slicing disc.
Wash the cauliflower and divide into
small florets.
Process the ingredients for the dressing
in the blender and dress the salad.
Arrange the salad on plates and sprinkle
the fresh cheese over.
Citrus press
For pressing the juice out of citrus
fruits, e.g. oranges, grapefruits,
lemons.
Maximum quantity: 1000 g
Citrus press has to be used at
setting
min
.
Dicer
To dice food into cube shapes for
use in salads, soups, sauces or as
a side dish.
The dicer has to be used at setting
min
.
“Olivie” salad
(for approx. 4 persons)
4 boiled, cooled potatoes
2 boiled carrots
4 hard-boiled eggs
200 g cooked chicken breast
1–2 pickled gherkins or marinaded cucumbers
1–2 cucumbers
300 g green peas (1 small tin)
Salt and pepper
250 g mayonnaise
Dice the boiled, but already cooled
potatoes, the carrots and the eggs.
Dice the cucumbers and the meat.
Mix all diced ingredients in a salad bowl
with the peas.
Season to taste with salt and pepper.
Mix with mayonnaise and serve.
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