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Фрагмент инструкции
wine vinegar -1 clove of garlic -half tsp. sugar -1 tsp. celer y salt -pepper -half tsp. mustard B Put all ingredients except for the cheese in the bowl and mix well. Add cheese and continue the process until the desired consistency has been reached. Yoghurt dressing P -150ml yoghur t -2 tbsp. lemon juice -one quar ter tsp. salt -pepper ENGLISH 15 -2 tbsp. fresh herbs (parsley, garden cress, watercress, chives, tarragon, basil) B Put all ingredients in the bowl and mix well. Gazpacho (for 2 persons) P -250g tomatoes -1 clove garlic -1 tbsp. red wine -1.5 tbsp. olive oil -1 tbsp. tomato puree -1 green pepper in pieces -1 onion in pieces -1 tbsp. mayonnaise -half of a small cucumber in pieces -250ml chicken stock -Garnish: chopped pepper, tomato and onion. B Put all the ingredients in the bowl and mix them until a smooth puree is obtained. Chill the soup in the refrigerator. Garnish with some chopped pepper, tomato and onion. Mashed potatoes P -500g cooked potatoes -approx. 160ml hot milk (90C) c -1 tbsp. butter -salt B First mash the potatoes, then add milk, salt and butter. Use speed 1 and process it for 16 ENGLISH approximately 30 seconds to prevent the puree from becoming sticky. Mayonnaise S -2 egg yolks or 1 large egg -1 tsp. mustard -1 tsp. vinegar -200ml oil -The ingredients must be at room temperature. B Put the emulsifying disc onto the tool holder in the bowl. Put the egg yolks or egg, mustard and vinegar in the bowl. Use speed 1. Pour the oil gradually through the feeding tube onto the emulsifying disc.You can use the hole in the pusher to add the oil. B Tip for tartare sauce: add parsley, gherkins and hard-boiled eggs. B Tip for cocktail sauce: add 50ml creme fraiche, a dash of whisky, 3 tsp. tomato puree and a dash of ginger syrup to 100ml mayonnaise. Milkshake (basic recipe) P -175ml milk -10g sugar -half a banana or approx. 65g of other fresh fruits -50g vanilla ice cream B Mix all the ingredients until the mixture is frothy. Potato-courgette gratin Pgk -375g potatoes -pinch salt -1 courgette (approx. 250 g) -1 clove of garlic, crushed -approx. 40g butter + butter to grease the oven dish -2 tsp. Italian or Provincial herbs -1 large egg -75ml whipping cream -75ml milk -pepper -70g semi-matured cheese B Peel and wash the potatoes. B Place the insert holder with the slicing insert onto the tool holder in the bowl and slice the potatoes and the courgette at speed 1. B Boil the potato slices in boiling water with an inch of salt until they are almost done. B Put the slices in a colander and drain them properly. B Put half of the butter and the crushed garlic in a fr ying pan. Fr y half of the courgette slices for 3 minutes while turning them frequently. Sprinkle the slices with half of the herbs. Fr y the other half of the courgette slices in the same way and sprinkle them with the rest of the herbs. B Allow the fried courgette slices to drain on kitchen paper. B Grease a low-sided oven dish and put the courgette and potato slices in the dish, alternating and arranging them in such a way that they partly overlap like roof tiles. B Whisk the egg, the cream and the milk with the blade. B Add salt and pepper according to taste and pour the mixture over the potato and courgette slices in the dish. B Replace the slicing insert by the shredding insert, shred the cheese at speed 1 and sprinkle it over the dish. B Put the dish in the centre of a hot oven (200C) c and brown it in 15 minutes. Salmon mousse (serves 3-4 people) PS -1 tin of salmon (220g) -2 sheets of gelatin -a few stems of chives -pinch salt -pinch cayenne pepper -half tbsp. lemon juice -125ml whipping cream -1 small onion -watercress for garnishing B Soak the gelatin in plenty of water. B Chop the chives and onions in the food processor using the pulse setting (button P). B Remove the bones and skin from the salmon. B Add salt, cayenne pepper, lemon juice, the salmon and the liquid from the tin to the chopped chives and onion, and puree the ingredients at speed 1. B Put the puree in the bowl. ENGLISH 17 B Boil a small quantity of water and dissolve the gelatin in it. B Stir the gelatin solution through the salmon puree. B Put the emulsifying disc in the bowl and whip the cream by using the pulse button for approx. 15 seconds. B Fold the whipped cream into the salmon puree with a wooden spoon. B Turn the mousse out onto a dish, cover it and chill it in the refrigerator for a few hours. B Garnish the mousse with some watercress. Sandwich spread P -2 small carrots in pieces -2-3 gherkins in pieces -75g cauliflower in pieces -75g celeriac in pieces -green herbs (parsley, dill, tarragon, celer y stalks in pieces) -100g mayonnaise -100g quark -salt -pepper B Chop the carrots, gherkins, cauliflower, green herbs and celeriac fine. Carefully mix in the mayonnaise and the quark and season to taste with pepper and salt. Spanish cabbage salad (for 4 persons) g -1 small red cabbage -2 red onions 18 ENGLISH -1 fennel -1 apple -juice of one orange and 2 tb...