Gastroback 40965 Bedienungsanleitung Seite 74

whole egg mAyonnAise
» 2 eggs
» 2 tablespoons lemon juice
» 1 tablespoon Dijon mustard
» pinch sea salt
» 2 cups vegetable or light olive oil
Using the processing bowl fitted with the universal
›s‹ blade, place eggs, juice, mustard and salt in
the processing bowl and process for 5 seconds or
until combined. With the motor still running remo-
ve the food pusher and start to pour in the oil in a
slow, thin stream until the mixture is creamy and all
the oil has been added. Store in the refrigerator in
an airtight container for 2 weeks.
Variations
• Add crushed garlic to mayonnaise to make garlic
mayonnaise.
• Add finely chopped gerkins, capers and parsley
to mayonnaise to make a tartar sauce.
roAst pumpKin soup
Serves 4
» 1.5kg pumpkin
» 2 tablespoons olive oil
» Sea salt & freshly ground black pepper
» 20g butter
» 1 onion, chopped
» 1 litre chicken stock
» � ³ cup cream or sour cream to serve (optional)
1
Preheat oven to 200 °C. Remove skin and seeds
from pumpkin and cut into even sized chunks. Place
pumpkin in an oven dish and drizzle with half the
oil. Season with a little salt and pepper. Bake in
oven for about 40 minutes or until cooked. In a lar-
ge saucepan heat remaining oil and butter. Add
onion and cook until tender. Add the pumpkin and
stock and bring to the boil. Reduce heat, simmer,
uncovered, for 10 minutes.
Cool before processing. Using the processing
bowl fitted with the universal ›s‹ blade, place half
the mixture into the bowl and puree until smooth.
Repeat with remaining soup.
Return pureed soup to saucepan. Reheat until soup
is hot. Serve with cream and extra ground pepper
if desired.
74
potAto AnD leeK soup
Serves 4
» 3 medium leeks, whites only
» 1 tablespoon olive oil
» 2 small rasher bacon, chopped
» 1 kg potatoes, peeled and chopped roughly
» 2 litres chicken or vegetable stock
» Freshly ground black pepper
» ½ cup grated Parmesan
Using the processing bowl fitted with the variable
slicing blade, position the leeks in the feed tube.
Using the food pusher, slice the leeks thinly. Heat
oil in a large saucepan, add bacon and cook,
stirring occasionally, until crisp. Remove from pan.
Add leeks to same pan and cook, stirring for about
5 minutes or until leeks are tender. Add potatoes
and stock and bring to the boil; reduce heat and
simmer, uncovered, for about 40 minutes.
Remove from heat; cool. Using the processing bowl
fitted with the universal ›s‹ blade, place half the
mixture into the bowl and puree until smooth. Return
pureed soup to saucepan. Add cooked bacon to
soup and reheat until soup is hot. Season to taste
with freshly ground pepper. Serve soup topped
with parmesan cheese.
mexicAn style tomAto soup
Serves 6
» 2 onions, quartered
» 2 cloves garlic, peeled
» 1 tablespoon olive oil
» 2 teaspoons cumin powder
» 1 teaspoon chilli powder
» 3 x 400g can chopped tomatoes
» 500ml water
» 1 teaspoon brown sugar
» 1 tablespoon vinegar
» 2 x 400g cans red kidney beans, rinsed,
drained
» Sour cream and flour tortilla to serve
Using the processing bowl fitted with the univer-
sal ›s‹ blade, process onions and garlic until just
chopped. Heat oil in a large saucepan, add oni-
ons and garlic and cook on a medium heat until
onions start to soften. Add the cumin and chilli
powder and cook, stirring until the spices become
fragrant. Add the tomatoes and water; simmer for
20 minutes then remove from heat. Stir through the
sugar, vinegar and beans and allow to cool.