Unold 78255 Bedienungsanleitung Seite 40

Whip these ingredients to form a foamy
egg yolk cream.
250 g carrot pomace, 100 g ground
almonds, 50 g bread crumbs, 50 g
flour, mix 1 heaping tsp baking powder
into the egg yolk cream.
Beat 7 egg whites and 100 g sugar
until stiff and fold into the dough.
Preheat oven to 160°C, pour the dough
into the springform pan, which has
been greased and strewn with bread
crumbs beforehand.
Bake 50-60 minutes at 160°C.
Allow to cool, sprinkle with powdered
sugar or brush on a white glaze and
decorate with
(finished product).
Potato favourites
Potato pancakes (potato fritters)
For 4 persons
Peal 1 kg raw potatoes (mealy) and
press out with the slow juicer.
Peel 1 onion, dice it, add it to the
potato mixture.
Add 3 eggs, 200 q quark, and 1 tsp
salt, stir all ingredients to a smooth
mixture.
Heat oil in a pan. Put the dough into
the pan (1 TBSP per pancake) and
spread it out with 2 spoons to form
a thin pancake. Fry golden brown on
both sides (approx. 3 minutes each
side). Take it out of the pan and let it
drip off on several paper towels.
40
marzipan carrots
You can also press out 750 g of raw
potatoes and press 250 g of peeled,
boiled potatoes through a potato ricer
and add to the potato pomace. All
other ingredients remain as described.
If you want, add 2 finely chopped
garlic cloves to the dough, or 1 TPSP
fresh, chopped marjoram, 1 tsp dried
marjoram, 2 TBSP chives or 2 TBSP
finely diced raw ham.
Potato dumplings - half and half
For 4 persons
Preparation takes some time, however
the dumplings taste better than the
off-the-shelf products
Boil 500 g of potatoes boiled in their
jackets, peel them and press them
through the potato ricer. Let cool.
Peel 1 kg potatoes and press out with
the slow juicer.
Knead the raw and boiled potato
mixture together with 4 TBSP semolina
and 2 tsp salt.
The dough should no longer stick to
your hands, i.e. if necessary add a
little more semolina.
Form into dumplings with a diameter
of approx. 6 cm.
Fill a large pot with salt water and bring
the water to a slow boil. Stir 30 g of
potato starch into a cup of cold water.
Add the starch/water to the salt water.
Wait until the water boils. Then place
the dumplings in the water, ensure
that the dumplings do not touch