Bosch SmartPower MFW25 Series, Инструкция по эксплуатации

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22
en Recipes
Recipes
Minced meat rolls with Gouda
Basic recipe
– 500 g beef, cut into strips
– 500 g pork, cut into strips
– 200 g cheese (Gouda)
– 10 g salt
– 2 g freshly ground black pepper
– Garlic (optional)
– Oil for deep frying
■ To make the Gouda easier to process,
cut into cubes (2 x 1 x 1 cm) and freeze
overnight.
■ First process the frozen Gouda, followed
by the beef and pork using the mincer
(perforated disc, fine).
■ Add the salt, pepper and garlic
(optional) and mix.
■ Make rolls approx. 10 cm in length
either using your hands or with the
sausage stuffing attachment.
■ Heat a little oil in a frying pan and fry the
minced meat rolls for approx. 5 minutes.
Turn several times until everything is
cooked through.
Kebbe
Dough pockets:
– 500 g lamb, cut into strips
– 500 g bulgur wheat, washed and
drained
– 1 small onion, chopped
■ Process the lamb and wheat with the
meat mincer, alternating between the
two (perforated disc, fine).
■ Mix the dough thoroughly and mix in the
onion.
■ Process the mixture another two times
with the meat mincer.
Filling:
– 400 g lamb, cut into strips
– 2 medium-sized onions, chopped
– 1 tablespoon of oil
– 1 tablespoon of flour
– 2 teaspoons of pimento
– Salt and pepper
■ Process the lamb with the meat mincer
(perforated disc, fine).
■ Fry the onions until golden brown.
■ Add the lamb and fry until well done.
■ Add the remaining ingredients.
■ Fry everything gently for about
1-2 minutes.
■ Pour off the excess fat.
■ Leave the filling to cool down.
Prepare the kebbe:
■ Use the kebbe maker to process the
mixture for dough pockets.
■ Cut off pieces 7.5 cm in length from the
hollow strand of dough.
■ Press one end of the dough pocket to
seal.
■ Insert a little filling in the opening and
also seal the other end of the dough
pocket.
■ Heat the oil (approx. 180 °C) and
deep-fry the dough pockets for about
6 minutes until golden brown.
Bread dumplings
– 300 g fresh white bread
– 20 ml milk
– 40 g butter or margarine
– 3 eggs
– 1 tbsp finely chopped onions
– Parsley
– A little flour
– Salt and pepper
■ Cut the bread into slices 10 mm thick
and halve lengthways. Add 20 ml of milk
and soak.
■ Process the moistened bread for
approx. 50 secs with the meat mincer
(perforated disc, coarse).
■ Add the finely chopped onions, parsley
and melted butter and mix.
■ Add the whisked eggs, salt and pepper
and mix into the bread dough.
■ Leave the dough to prove for several
minutes. Then knead again.
■ Shape the dumplings with wet hands.
Roll the dumplings in flour.
■ Place dumplings in boiling water and
leave to simmer for approx. 20 minutes.
Do not bring to the boil!