Siemens MK880FQ1 Gebrauchsanleitung Seite 32

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"Vinaigrette" salad
(for approx. 4 persons)
4 boiled, cooled potatoes
500 g boiled beetroot
2 boiled carrots
2 pickled gherkins
100 g green peas
½ leek (approx. 50 g)
Salt and pepper
100 ml cooking oil
Dice the boiled, but already cooled

potatoes, the carrots, the beetroot and
the leek.
Dice the pickled gherkins.

Mix all diced ingredients in a salad bowl

with the peas.
Season to taste with salt and pepper.

Dress with cooking oil.

"Stolichny" salad
(serves 2 persons)
150 g ham
3 boiled, cooled potatoes
2 pickled gherkins or marinaded cucumbers
1 boiled carrot
Peas, half a can
Salt and pepper
Dressing:
¼ carton of sour cream
¼ glass mayonnaise
Dice the boiled, but already cooled

potatoes and the carrot.
Dice the ham and the cucumbers.

Mix all diced ingredients in a salad bowl

with the peas.
Season to taste with salt and pepper.

Mix all ingredients. Dress with sour cream

and mayonnaise.
Crab salad
(for approx. 4 persons)
300 g cooked meat
300 g boiled, cooled potatoes
200 g cucumbers
Green salad
50 g crab meat
3 hard-boiled eggs
150 g mayonnaise
Dice the boiled, but already cooled

potatoes, the eggs, the cucumbers and
the crab meat. Dice the cooked meat.
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Finely chop the green salad.

Season to taste with salt and pepper.

Dress with mayonnaise.

"Okroshka" soup
(serves 4–6 persons)
Kvass, 2 litres
300 g cooked sausage or chicken breast
3–4 boiled, cooled potatoes
3–4 hard-boiled eggs
1 bunch of radishes (8–10)
3 cucumbers
½ leek (approx. 50 g)
Parsley and dill
3 tbs. sour cream
mustard, sugar
Dice the boiled, but already cooled

potatoes and the eggs.
Dice the cucumbers, the radishes,

the sausage or the chicken breast.
Thoroughly mix sour cream, chopped leek

and the eggs with mustard and sugar and
dilute with a little kvass.
Add the diced ingredients, chopped

parsley and dill.
Season to taste with salt and pepper.

Blender
for mixing liquid or semi-solid food,
for cutting/chopping raw fruit and
vegetables, for puréeing food.
– Do not process deep-frozen
ingredients (except ice cubes).
– Maximum capacity, liquid = 1,5 litres
(frothing or hot liquids max. 0.4 litres).
– Optimum processing quantity,
solids = 80 g.
The blender has to be used at setting min,
max and Pulse.
Orange mix cocktail
½ l orange juice (6 oranges)
2–4 tbs. lemon juice (1 lemon)
300g canned apricots
10 ice cubes
4 tsp. sugar or honey