
23
Recipes:
CONES
PREPARATIONS
INGREDIENTS
TIPS
Dark green cone
THICK SLICING (E3)
Gratin dauphines
(serves 4)
800g potatoes,
250ml milk
200ml single cream,
1 clove or garlic,
100g gruyere cheese
salad and pepper 2 egg
yolks
Slice the potatoes using the tick slicing
cone (E3). Put the slices in a dish which
has been butte red and rubbed with the
clove of garlic in a large bowl, mixed thee
egg yolks, milk, and cream pour this mix
ture over the potatoes. Season and
spinkle with gruyere grated using the
course
grating cone (E1) Bake at 200°C
(~1h).
Light green cone THIN
SLICING (E4)
Greek salad
(serves 4)
1 cucumber
2 large tomatoes,
1 red pepper,
1 green pepper,
1 medium white onion,
200g feta cheese,
50g black olives
(opportunely),
4 tablespoons olive oil,
1 lemon,
30g fresh herbs (chose
one: basil, parsley,
mintm coriander).
Slice the cucumber intro thin slices using
the thin slicing cone (E4). Cut the poppers
into 2, remove the seeds and white parts.
Slice the onion and the peppers. Cut the
tomatoes and feta cheese into small
cubes. Mix all the ingredients in a large
bowl, and add olives. Prepare the
dressing by mixing the oil with the lemon
juice. Mix gently and sprinkle the salad
with chopped fresh herbs.
Red cone COURSE
GRATING (E1)
Sumer Gratin
(serves 6)
6 small courgettes,
2 potatoes,
1 onion
1 cup cooked rice,
1 egg,
1 glass milk (about
150ml),
150g gruyere cheese se,
butter
Grate the courgettes and the potatoes
using the Course Grating cone(E1).
Slice the onion with the Thick Slicing
cone(E3). Brown all the vegetables in
butter.In an ovenproof dish,place
alternating layers of vegetables, cooked
rice ,vegetables, cooked rice with
the egg,salt and pepper.
Sprinkle with grated cheese and a few
knobs of butter.Place in the oven at
180 (20min)
Orange cone
FINE GRATING (E2)
Coleslaw (serves
4)
¼ white cabbage,
2 carrots,
3 tablespoons
mayonnaise,
3 tablespoons wine
vinegar,
2 tablespoons caster
sugar
Slice the white cabbage using the thick
Slicing cone (E3) and grate the carrots
using the Fine Grating cone
(E2).Mix them in a bowl. Prepare the
dressing by mixing the mayonnaise,
cream, oil, vinegar and sugar, season the
grated vegetables with the sauce, stir and
leave to stand for 1
hour in the refrigerator.
Yellow cone
COURSE GRATING
(E5)
Apple gratin with
almonds (serves
4)
6 apples,
60g brown sugar,
50g butter,
50g whole almonds,
200ml cream,
1 teaspoon ground
cinnamon
Peel,seed and cut the apples into
quarters, Slice using the Thin Slicing
cone(E4) and brown with 30g of butter.L
ightly butter an oven dish and arrange the
caramelised apples at the bottom.Grind
the almonds to a powder using the
Course cone(E5).In
a bowl,mix the ground almonds, cream
and cinnamon.Pour the
mixture over the apples and sprinkle with
brown sugar, Bakethe dish at 160 (45min)