10
11
Table of contents
Soups 10
Sauces 10
Vegetables, potatoes
12
Puddings, cakes, ices
12
Hot and cold drinks
15
Baby food
15
Recipes
Soups
Quick vegetable soup
1 boiled potato
1 carrot. 1 tomato
A small piece of sweet pepper,
celery, cucumber, etc., as desired
1 bouillon cube
Put all the ingredients into a mixing beaker. Chop them up with the MINCER to the
required degree of fineness. Add boiling water and quickly mince again.
Tomato soup
500 gr. tomatoes
1 Itr.water
1 onion
45 gr. flour
20 gr fat
Salt. pepper, paprika to taste
Braise the coarsely chopped onion in the melted fat. Add flour and cook briefly with
the tomatoes, cut in quarters. Add water and chop all together with the MINCER.
Season to taste and add cream if desired.
Sauces
Mayonnaise
1 egg (or 1 egg yolk)
1 tsp. lemon juice
1 tsp. herb vinegar
1 pinch salt
1 pinch pepper
1½ - 2 cups oil
1 tsp. French mustard
Put all the ingredients except the oil in a jug (not too large) and blend well with the
WHISK. Then add the oil in a thin, steady stream (not drop by drop), processing all the
time, until the mayonnaise has reached the required consistency To achieve perfect
results, all ingredients should be at the same temperature.
Another method
Put all the ingredients, of which at least a quarter should be oil, in a tall, narrow jug.
Stand the mixer with the WHISK attachment for at least 5 seconds on the bottom of
the jug and let it run. When all the ingredients are well blended with the oil, hold the
jug at an angle and slowly work from the bottom of the jug to the top. Repeat until
the proper consistency is reached
Sauce Rémoulade
2 hard-boiled eggs
1 raw egg-yolk
1/8 Itr. oil = 0.125 Itr
2 tbsps. vinegar or lemon juice
1 tsp. French mustard
1 small onion
1 tbsp. capers
2 small gherkins
1 - 2 anchovies (soaked)
Mixed herbs
1/8 Itr. sour cream = 0.125 Itr.
Use the WHISK to beat up the egg-yolk, oil and salt till frothy. Then use the MINCER to
chop up all the other ingredients into the mixture. Serve with cold roast. fish, etc.
Salad sauce for lettuce, endive, lamb’s lettuce and cucumber salads
1 - 2 tbsp. salad oil
1 tbsp. lemon juice or vinegar
1 pinch salt
2 tbsps. sour cream
1 onion
1 tsp. chopped herbs
1 pinch sugar
Put all the ingredients in a tall, narrow jug and process well with the MINCER, so that
the herbs and onion are very finely chopped. Pour over the prepared salad and toss.
Herb butter according to season
About 2 handfuls of herbs
Lemon juice
3 tbsps. butter
Wash the herbs thoroughly If parsley is used, remove the long stems. Then put the herbs
in a tall jug, pour lemon juice over them and chop everything with the MINCER. Add
EN