Moulinex DJ812510 Bedienungsanleitung Seite 17

RECIPES
CONES PREPARATION
Red
cone
COARSE Summer Gratin
GRATING
(E1)
Metal cone
with orange
edge
FINE
GRATER
(E2)
Yellow
cone
grating with
EXTRA FINE
GRATING
(E3)
INGREDIENTS
– 6 small zucchini
– 2 potatoes
– 1 onion
– 1 cup cooked rice
(serves 6) – 1 egg
– 1 glass milk
– 150 g gruyère
- butter
– ¼ white cabbage
– 2 carrots
– 3 tablespoons
mayonnaise
Coleslaw
– 3 tablespoons
(serves 4)
cream
– 2 tablespoons
vinegar
– 2 tablespoons
caster sugar
– 6 apples
– 60 g brown sugar
Apple – 50 g butter
– 50 g whole
almonds almonds
(serves 4) – 20 cl cream
– 1 teaspoon
cinnamon
TIPS
Grate the courgettes and potatoes
with the coarse grater cone (E1).
Slice the onion using the thin slicing
cone (E4). Brown all the vegetables
in the butter. In an ovenproof dish,
place alternating layers of vegetables
cooked rice, vegetables, cooked rice
etc. Add the milk beaten together
with the egg, salt and pepper.
Sprinkle with grated cheese and a
few knobs of butter.
Place in the oven at 180°C.
Slice the white cabbage using the
Thin Slicing cone (E4) and grate the
carrots using the Fine Grating cone
(E2). Mix them in a bowl. Prepare
the dressing by dressing by mixing
the mayonnaise, cream, vinegar and
sugar.
Season the grated vegetables with
the sauce, stir and leave to stand
for 1 hour in the refrigerator.
Peel, seed and cut the apples into
quarters. Slice using the Thin Slicing
cone (E4) and brown them with 30
g butter. Lightly butter an oven
dish and arrange the caramelised
apples at the bottom. Grind the
almonds to a powder using the Extra
Fine Grating cone (E3). In a bowl,
mix the ground almonds, cream and
cinnamon. Pour the mixture over
the apples and sprinkle with brown
sugar. Bake the dish at 160°C.
EN
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