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Russian Salad
Grey blade cartridge (E4): cubes
Ingredients for 8 people
3 medium carrots, cooked and peeled • 3 potatoes, cooked and peeled • 3 medium beetroots, cooked and
peeled • 3 medium size gherkins • ½ red onion, peeled • 150 g frozen peas, cooked • 4 spring onions,
chopped • parsley sprigs • 1 ½ tbsp olive oil • Salt, pepper
Make sure that the cooked ingredients have been chilled in the fridge before you start to make the salad. Cut the
potatoes, carrots, beetroots, gherkins, and red onion in cubes with the grey blade cartridge (E4). Place the cubes
in a large salad bowl. Add the green peas and the chopped green onions. Mix gently. Season with salt and pepper.
Pour in the olive oil and mix again. Decorate with chopped parsley before serving.
Suggestion : add some saveloy sausage cubes cut using the grey blade cartridge (E4).
Tip: To maintain the right texture for cutting do not overcook the vegetables.
Minestrone Soup
Green blade cartridge (E1): thin slicer
Grey blade cartridge (E4): cubes
Ingredients for 4 people
1 peeled onion cut in half • 1 medium carrot, peeled • 1 medium potato, peeled • 1 medium courgette, peeled
• 100g green cabbage, chopped • 2 cloves of garlic, crushed • 1 L vegetable or beef stock • 400 g canned
chopped tomatoes • 400g canned white haricot or cannellini beans, rinsed and drained • 15g chopped basil
leaves. 1 tbsp olive oil
Cut the onion, the carrot, the potato, and the courgette into cubes using the grey blade cartridge (E4). Slice
the cabbage using the green blade cartridge (E1). Heat the olive oil in a large frying pan and stir fry the onion
and garlic for 3 minutes. Add the carrot, potato and courgette cubes. Mix thoroughly. Add the stock and the
tomatoes. Bring to a boil. Let simmer for 30 minutes. Add the cabbage, the beans and the basil. Season to taste.
Let simmer for 10 minutes.
Fruit Carpaccio
Green blade cartridge (E1) : thin slicer
Ingredients for 6 people
2 apples, peeled, cut in two •1 mango, peeled, cut in four • 3 bananas, peeled • 2 kiwi, peeled • 200g of
strawberries firm flesh variety • ½ lemon • caster sugar • a few fresh mint leaves
Slice the fruits with the green blade cartridge (E1). Sprinkle lightly with sugar and add some lemon juice. Arrange
the sliced fruit decoratively on a plate. Using a brush, coat with some of the juice from the fruits in order to
achieve a shiny appearance. Take the mint leaves and place them decoratively over the carpaccio.
Serve very cold. You can accompany this with a scoop of ice cream of your choice.
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