ENGLISH16
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
frying pan. Fry half of the courgette slices for 3
minutes while turning them frequently. Sprinkle the
slices with half of the herbs. Fry 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
