20
Operating Instructions & Recipe Book
Main courses
Pre-heat the oven to 350°F.
Peel the onion and garlic, halve them, remove the stem
ends and slice with the orange disc. Add the tomatoes to
a sieve and drain, then dice.
Heat up the oil in a pan and fry the minced meat in it.
Add the tomatoes, onion and garlic and sauté until soft.
Season with oregano, salt and pepper.
While the ingredients are cooking grease an ovenproof
dish with butter. Peel the potatoes and slice them with
the dark green disc. Layer half of them closely together
in the dish and cover with an even layer of the meat
mixture. Cover with the remaining potato slices.
Whisk the crème fraîche, eggs and milk in a separate
bowl. Season to taste with salt and pepper and pour the
mixture over the souf
fl
é. Grate the cheese
fi
nely with the
orange disc and sprinkle it on top of the souf
fl
é. Bake in
the oven for around one hour.
1 onion
1 clove of garlic
1 oz. dried tomatoes (in oil)
4 tbsp. oil for frying
1 lb. minced meat (beef, pork,
lamb or chicken)
1 tsp. dried oregano
Salt
Black pepper
2 lb. potatoes
2 tsp. butter to grease the dish
5 oz. crème fraîche
5
fl
. oz. milk
2 eggs
2½ oz. parmesan
Potato & Mince Souf
fl
é
13
Operating Instructions & Recipe Book
Starters
Parsley to garnish
Hard boil the eggs for approx. 9 minutes, then immerse
them in cold water. While the eggs are cooking, wash the
cucumber and cut it into approx. 2 inches long pieces.
Wash the peppers, quarter them and remove the cores.
Cut the cucumber and pepper quarters into large sticks
with the purple disc.
Then sieve the sweet corn and tuna, rinse brie
fl
y under
cold water and drain.
Wash the lettuce, quarter it and cut it with the dark green
disc. Peel the eggs and slice them one after the other
with the dark green disc.
Layer the ingredients in any order in small glass bowls.
For the dressing:
Mix the cream, yogurt and milk until smooth, then season
with curry powder, lemon juice and salt.
Pour the dressing over the salad.
Dust the bowls with curry powder and garnish with
parsley.
2 eggs
1 cucumber
1 red pepper
1 can of sweet corn (14
fl
. oz. )
1 can of tuna (not in oil)
(6½ oz.)
½ iceberg lettuce
(approx. 5 oz.)
For the dressing:
½ c. cream (36% fat)
½ c. plain yogurt
1–2 tbsp. milk
Curry powder
Lemon juice
Salt
Classic Layered Salad
