Reversible shredding disc – coarse/fine For shredding vegetables, fruit and cheese, except for hard cheese (e.g. Parmesan). Chipper disc For slicing raw potatoes for chips. All cutting discs has to be used at setting min. en 31 Raw vegetable salad (serves 2–4 persons) 4 carrots 1 kohlrabi 1 apple 1 courgette 1 cucumber . cauliflower 100 g fresh cheese Dressing: 100 g yoghurt 100 g sour cream 1 garlic clove 1 tbs. ketchup 1 pinch of salt 1 pinch of sugar 3 tbs. vinegar . Clean the carrots under running water with a coarse brush and shred with the shredding reversible disc. . Peel the kohlrabi, cut into thick slices and shred with the shredding reversible disc. . Wash and quarter the apple, shred with the reversible shredding disc. . Wash courgette and cucumber, cut lengthways and slice using the reversible slicing disc. . Wash the cauliflower and divide into small florets. . Process the ingredients for the dressing in the blender and dress the salad. . Arrange the salad on plates and sprinkle the fresh cheese over. Citrus press For pressing the juice out of citrus fruits, e.g. oranges, grapefruits, lemons. Maximum quantity: 1000 g Citrus press has to be used at setting min. Dicer To dice food into cube shapes for use in salads, soups, sauces or as a side dish. The dicer has to be used at setting min. “Olivie” salad (for approx. 4 persons) 4 boiled, cooled potatoes 2 boiled carrots 4 hard-boiled eggs 200 g cooked chicken breast 1–2 pickled gherkins or marinaded cucumbers 1–2 cucumbers 300 g green peas (1 small tin) Salt and pepper 250 g mayonnaise . Dice the boiled, but already cooled potatoes, the carrots and the eggs. . Dice the cucumbers and the meat. . Mix all diced ingredients in a salad bowl with the peas. . Season to taste with salt and pepper. . Mix with mayonnaise and serve. “Vinaigrette” salad (for approx. 4 persons) 4 boiled, cooled potatoes 500 g boiled beetroot 2 boiled carrots 2 pickled gherkins 100 g green peas . leek (approx. 50 g) Salt and pepper 100 ml cooking oil . Dice the boiled, but already cooled potatoes, the carrots, the beetroot and the leek. . Dice the pickled gherkins. en 32 . Mix all diced ingredients in a salad bowl with the peas. . Season to taste with salt and pepper. . Dress with cooking oil. “Stolichny” salad (serves 2 persons) 150 g ham 3 boiled, cooled potatoes 2 pickled gherkins or marinaded cucumbers 1 boiled carrot Peas, half a can Salt and pepper Dressing: . carton of sour cream . glass mayonnaise . Dice the boiled, but already cooled potatoes and the carrot. . Dice the ham and the cucumbers. . Mix all diced ingredients in a salad bowl with the peas. . Season to taste with salt and pepper. . Mix all ingredients. Dress with sour cream and mayonnaise. Crab salad (for approx. 4 persons) 300 g cooked meat 300 g boiled, cooled potatoes 200 g cucumbers Green salad 50 g crab meat 3 hard-boiled eggs 150 g mayonnaise . Dice the boiled, but already cooled potatoes, the eggs, the cucumbers and the crab meat. Dice the cooked meat. . Finely chop the green salad. . Season to taste with salt and pepper. . Dress with mayonnaise. “Okroshka” soup (serves 4–6 persons) Kvass, 2 litres 300 g cooked sausage or chicken breast 3–4 boiled, cooled potatoes 3–4 hard-boiled eggs 1 bunch of radishes (8–10) 3 cucumbers . leek (approx. 50 g) Parsley and dill 3 tbs. sour cream mustard, sugar . Dice the boiled, but already cooled potatoes and the eggs. . Dice the cucumbers, the radishes, the sausage or the chicken breast. . Thoroughly mix sour cream, chopped leek and the eggs with mustard and sugar and dilute with a little kvass. . Add the diced ingredients, chopped parsley and dill. . Season to taste with salt and pepper. Blender for mixing liquid or semi-solid food, for cutting/chopping raw fruit and vegetables, for pureeing food. – Do not process deep-frozen ingredients (except ice cubes). – Maximum capacity, liquid = 1,5 litres (frothing or hot liquids max. 0.4 litres). – Optimum processing quantity, solids = 80 g. The blender has to be used at setting min, max and Pulse. Orange mix cocktail . l orange juice (6 oranges) 2–4 tbs. lemon juice (1 lemon) 300g canned apricots 10 ice cubes 4 tsp. sugar or honey . Cut the oranges and lemon into halves and press out juice with the citrus press. . Add juice, apricots and ice cubes to the blender and blend for 30 minutes at setting Pulse. . Add sugar and honey to taste. . Serve ice cold. en 33 Chocolate-milk (Maximum quantity) 100 g chocolate 400 ml hot milk . Cut up the chocolate at setting Pulse. . Add hot milk and blend. Mayonnaise Basic recipe 1 egg 1 tsp. mustard 1 tbs. vinegar or lemon juice 1 pinch of salt 1 pinch of sugar 180 ml oil Ingredients must be at the same temperature. . Mix ingredients (except oil) for several seconds at setting min. . Switch appliance to setting max, slowly pour the oil through the funnel and blend until the mayonnaise emulsifies. Maximum quantity: 2 x basic recipe Sports drink 270 g honey (from refrigerator, 5 °C) 5 g cinn...

Other models in this manual:
Food Processors - MK82020/01 (13.28 mb)
Food Processors - MK860FQ1/01 (13.28 mb)