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Pay heed to the instructions in the operating manual for your microwave oven. - 1 Tasty recipes for your FoodBlend in the chopped herbs before serving. Now fill Processor the soup into pre-warmed plates and sprinkle it with the leek strips. Potato soup with vegetables Ingredients: 125 g Carrots 50 g Celeriac 250 g Potatoes 1000 ml Meat broth (Instant) 1 Onion 20 g Butter 1 Beaker Creme fraiche or Cream 1/2 tbsp scharp Mustard Salt Pepper 1 stick Leek 1 tbsp chopped Herbs (in season) Preparation: • Wash, peel and dice the carrots, celeriac and potatoes. • Clean and then cut the leek into thin strips with the shredder disc in the food processor. • Pour 1/3 of the meat broth into the mixer and then start the mixer at the highest level with the lid closed. • Now add the shredded vegetables through the lid opening in the mixer. Puree it until the desired consistency is reached. • Pour the remaining meat broth into a large pot and then add the finely pureed vegetables. • Let the whole cook for 10 minutes covered. (Alternatively, you can also cook the closed vegetable broth for 5 - 7 minutes at 600 watts in the microwave.) • Meanwhile, saute the onions in butter until they are golden brown and then add them into the soup. • Now, flavour it to your taste with cream fraiche, mustard, salt and pepper. Stove: Heating: Hotplate Cooking time: 10 Minutes Microwave: Power level: 600 Watt Cooking time: 5 - 7 minutes Danish Remoulade Ingredients: 4 tbsp Mayonnaise 1 tbsp Capers in brine 1 tsp Sweet Mustard 1 Shallot 2 tbsp Chives 1/2 sweet Gherkin 1/2 tsp Curry 1 pinch Ginger 1 tbsp Apricot jam 1 tbsp Yoghurt 1/2 Anchovy fillets (or 3 cm Anchovy paste) Lemon juice Preparation: • Place all ingredients in the mixer and stir them at level 2 until they are well blended. - 2 Carrot soup Ingredients: 500 g Carrots 250 ml Water 500 ml Meat stock (glass) 125 ml Cream 125 ml White wine Salt Pepper 50 g cold Butter Fresh Chervil Preparation: • Wash and peel the carrots. • Cut them small enough to fit into the mixer. • Put the 250 ml of water into a saucepan and cook the carrots in it for 20 minutes. • Then puree all of it in a mixer until no large pieces are left over. Afterwards, put the pureed carrots back into the pot. • Now add in the meat stock, cream and white wine. • Heat the soup up and flavour it to taste. • Blend the butter into the soup in small pieces and then serve it with the chervil. Stove: Heating: Hotplate Cooking time: Carrots approx. 20 minutes Microwave: Power level: 600 Watt Cooking time: Carrots approx. 10 minutes Souffle with Crabmeat Ingredients: 40 g Butter 20 g Flour 250 ml Milk 1 pinch Sugar 150 g Gouda cheese 200 g Crabmeat 4 Egg yolks 4 Egg whites Butter for the mould Preparation: • Heat the butter and flour and then add the milk and sugar by stirring. • Bring the whole to the boil. • Shred the cheese in the food processor with the grating disc and then stir it into the sauce. • Now fold in the crab meat. • Whisk the egg yolks and fold them in. • Beat the egg whites until stiff and fold them in. • Grease a baking mould or several small serving moulds and fill them with the mixture. • Bake the souffles immediately and serve them straight away. Oven: Shelf height: 2 Heating: E: Top and bottom heat at 200° ( preheated) G: Mark 3 Baking time: 25 - 30 minutes Microwave: Power level: 360 Watt Baking time: 10 - 15 minutes - 3 Salad plate Ingredients: 1 fresh Cucumber 1/4 head White cabbage 2 Paprikas 1 Onion For the marinade: 3 - 4 tsp Wine vinegar 2 tbsp Cooking oil Salt Sugar Freshly ground pepper 1 tbsp chopped herbs Preparation: • Peel the cucumber and divide the cabbage into pieces such that they fit into the filler tube of the food processor. • Now slice the cucumber, cabbage, prepared peppers and onions with the food processor at the highest level using the cutting disk. • Stir the ingredients for the marinade in a mixer. • Combine the vegetables with the marinade and flavour to taste. Preparation time: 15 minutes Filled Chickenbreast with Curry Sauce Ingredients: 4 chicken breasts, each approx. 150 g Salt Freshly ground pepper For the filling: 150 g minced pork (raw) 1 Onion, diced China Spices 1 pinch of Ginger powder for the Sauce: 250 ml White wine 2 - 4 tbsp Cream Sal, 1 tbsp Curry powder Possibly some gravy thickener Preparation: • Salt and pepper the chicken breasts and then cut them up using a sharp kitchen knife. • Process all of the ingredients for the filling into a paste, using the dough hook in the mixing bowl, and flavour to taste. • Now fill the chicken breasts with the filling and sew them to. (Alternatively, you can also use wooden pins.) • Heat the fat and fry all the chicken breasts in it. • Pour in the wine and then let the chicken breasts braise for 10-15 minutes. • Remove the chicken breasts from the pan and place them where they can stay warm. • Flavour the sauce with cream, salt and curry powder and thicken the sauce as desired with gravy thickener. Now serve the chicken breasts wi...