Thane Fitness Nicer Dicer FUSION, Инструкция по применению и книга рецептов

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Instructions for Use & Recipe Booklet
Salads
Taco salad
Ingredients for 4 people:
½ green pepper
1 onion
1 clove of garlic
Oil for frying
300 g minced beef
200 g chopped tomatoes (tinned)
Salt
Black pepper
¼ tsp. cumin
¼ tsp. hot paprika
80 g Cheddar cheese
4 tomatoes
10 black olives (pitted)
½ bunch of spring onions
½ iceberg lettuce
150 g crème fraîche
80 g tortilla chips
Preparation:
Cut the pepper in half, remove the stalk and seeds, wash and dice with
blade D. Peel the onion and garlic, cut in half and remove the hard roots.
Dice both ingredients fi nely with blade C. Heat the oil in a pan, fry the di-
ced onion, garlic and pepper briefl y over a low heat while stirring. Add the
minced meat and fry until brown. Mix in the chopped tomatoes. Season
the minced meat with salt, pepper, cumin and paprika. Cook the meat un-
covered over a low heat for 20 minutes until the liquid has almost entirely
evaporated. Then allow it to cool.
In the meantime, grate the cheese coarsely. Wash the tomatoes, cut in
half, remove the stalks and dice with blade D. Dice the olives fi nely with
blade C. Clean and wash the spring onions, cut into pieces about 5 cm in
length and dice fi nely with blade C.
Clean the iceberg lettuce and slice it into strips with blade I, then wash
and dry. Serve the salad on deep plates.
Adjust the seasoning of the minced meat again and share out on the
salad. Then scatter fi rst with the cheese, then with the diced tomatoes
and olives and fi nally with the diced spring onion. Stir the crème fraîche
until smooth and pour over the salad. Distribute the tortilla chips around
and serve immediately.
Tip: For larger quantities, we recommend using the automatic opening
mechanism of the cutter lid. You can set this to level 2 or 3 to save effort
when cutting.