Bosch MUZ9CC1, Инструкция по эксплуатации

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13
en Recipes
“Olivie” salad
(serves 4)
– 4 boiled, cooled potatoes
– 2 boiled, cooled carrots
– 4 hard-boiled, cooled eggs
– 200 g smoked ham
– 1-2 pickled gherkins or marinated
cucumbers
– 1-2 cucumbers
– 300 g petits pois
– Salt and pepper
– 250 g mayonnaise
■ Dice the boiled, but cooled potatoes,
carrots, eggs and cucumbers on setting 1 .
■ Dice the smoked ham on setting 3 .
■ Mix all the diced ingredients in a bowl
with the peas.
■ Season to taste with salt and pepper.
■ Mix with mayonnaise and serve.
Mediterranean salad with
mozzarella
(serves 4)
– 2 tomatoes
– 1 yellow pepper
– 1 green pepper
– 1 red pepper
– 1 cucumber
– Mozzarella
– Olives
– Fresh basil
– Salt and pepper
– Balsamic vinegar and olive oil
■ Wash and clean the vegetables.
■ De-seed the peppers.
■ Cut the tomatoes and peppers into
quarters.
■ Dice the cucumber on setting 1 .
■ Dice the peppers and tomatoes on
setting 3 .
■ Cut the mozzarella into slices or tear
into pieces by hand.
■ Mix all the diced ingredients in a bowl
with the olives, mozzarella and fresh
basil.
■ Add balsamic vinegar and olive oil.
■ Season to taste with salt and pepper.
Tip: Add tinned tuna to make the salad a
perfect dish for hot summer days.
Vegetable soup
– 2 raw potatoes, medium-sized
– 2 raw carrots
– 50 g celeriac
– 1 leek
– 1 onion, medium-sized
– 2 courgettes
– 1 red pepper
– 1 litre vegetable stock
– Seasonings (salt, pepper, nutmeg, bay
leaves, marjoram)
– Fresh parsley
– 2 tbsp sunflower oil
■ Wash the vegetables and peel the
potatoes.
■ Dice the onion on setting 3 .
■ Fry the diced onion in a saucepan with
sunflower oil until it is golden-brown.
■ Dice the potatoes, carrots and celeriac
on setting 3 , then add them to the onions
in the saucepan and briefly fry them.
■ Add the vegetable stock.
■ Season to taste with the seasonings.
■ Cook for 10 minutes at low temperature.
■ Dice the leek, courgettes and peppers
on setting 3 , then add them to the soup
and cook it for further 10 minutes.
■ Season the finished soup to taste again.
■ Serve garnished with parsley.
Subject to change without notice.