Krups Variomix 3000 Premium GRB2 Bedienungsanleitung Seite 19

Raw vegetable Salad:
Prepare a mixture of vegetables in season
•
and add either a vinaigrette or a soft white
cheese and herbs.
Greek salad:
Cut cucumber, tomato, onion and red or
•
green pepper in slices using the coarse
slicing disk. Dress with an olive oil vinaigrette
and serve with fresh feta (sheep's milk
cheese) and olives.
W S
ALDORF ALAD
for 4 persons
1/2 a bunch of celery (200 g after cleaning)
2 Granny Smith apples
1/2 a lemon
50 g walnuts
1 egg yolk
1 teaspoon prepared mustard
100 ml sunflower oil
2 sprigs of parsley chopped
salt and pepper
Peel the apples and cut each into eight
•
pieces. Insert the coarse slicing disk. Put the
apple pieces vertically into the filling shaft
and slice at speed 6. Sprinkle the apple
straight away with lemon juice to prevent
discoloration.
• Clean the celery, cut it into suitable lengths,
place them upright in the filling shaft and
then slice them.
Prepare a mayonnaise as follows: Insert the
•
whisk or the emulsifying disk in the
appliance, and put in the egg yolk, mustard,
1 tablespoon of sunflower oil together with
salt and pepper. Mix at speed 4. When the
mixture is smooth and even, add the rest of
the oil a little at a time through the filling
shaft whilst increasing the speed gradually
up to level maxi.
Finally add 2 tablespoons of water.
•
Pour the mayonnaise into a salad bowl, add
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the celery, apples, chopped parsley and
walnuts. Then stir carefully and serve very
cool.
S
TEAK TARTARE
for 4 persons
600g lean meat
4 fresh eggs
4 shallots or spring onions
4 tablespoons of caper
a small bunch of parsley
mustard, ketchup, Worcester sauce, salt,
pepper and Tabasco for seasoning at table
• Just before serving, cut the meat into cubes,
put them into the mixer bowl with the knife
fitted and chop them at speed maxi for 15
to 20 seconds. Finish off by using the pulse
key a few times.
Form the meat into 4 small flat steaks and
•
place each in the middle of a plate. Then
place a half eggshell containing an egg-yolk
on each steak.
• Chop first the shallots and then the parsley.
Arrange the shallots, parsley and capers in
small heaps around the steaks. Each person
seasons his own steak at table from the
ready-placed garnishes.
Side dishes: French fries, sautéed potatoes,
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green salad, lentil salad, potato and
mayonnaise salad, etc.
R
ISSOLES WITH MUSTARD
for 4 persons
2 shallots
4 sprigs of parsley
600g steak
3 tablespoons of mustard
1 egg
salt and pepper
1 tablespoon of flour
Clean the shallots, wash and dry the parsley.
•
Put them all into the mixer bowl fitted with
the knife and chop at speed maxi. Add the
cubed meat and chop at the same speed for
a further 15 to 20 seconds. Now add the
mustard, egg, salt and pepper and mix
intermittently until even. Form the mass into
4 steaks, coat them lightly with flour and fry
them on both sides in a little oil.
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