ENGLISH20
- 300g potatoes
- 300g celery
- 100g carrots
- 700g water
- 200 g dal (out of can)
- 200g smoked pork meat
- 250 g creme fresh
- 20g parsley
- salt, fresh pepper,2 stock cubes, 2 bay leafs
- 400 g water
B
Put the kohlrabi, potatoes, celery, carrots and
water in that order into the blender jar. Blend the
ingredients for 10 seconds. Put the blended
ingredients in a pot and bring it to boil.Add the
water, creme freche, dal, meat and herbs. Let it
cook for 30 minutes. Stirring constantly is necessary.
B
If you prepare this recipe several times, let the
appliance cool down for 60 minutes after every
third application.
Leek Quiche
Ingredients for the dough:
- 250g wheat flour (or wholemeal wheat flour)
- pinch of salt
- 1 tbs honey
- 20g fresh yeast or 1/2 sachet of dry yeast
- 100g butter
- 6 tbs lukewarm water
Ingredients for the filling:
- 500g leeks
- vegetable oil
- 4 eggs
- 500g sour cream
- salt, pepper,1-2 tbs. of flour if needed
B
Put all the ingredients in the bowl and knead into
a consistent dough. Let the dough rise for about
30min.
B
Slice the leeks with the slicing insert. Put some oil
in a pan and fry the sliced leeks for a few
minutes. Put the rest of the ingredients in the
blender jar and let the blender run until you have
reached a creamy consistency.Add 1-2 tbsp of
flour to thicken the mixture.
B
Grease a baking tin with a diameter of 24cm and
cover the bottom and sides evenly with dough.
Spread the leek mixture onto the dough and pour
the rest of the ingredients over it. Bake in a
preheated oven for about 40min at 180cC.
Can be served warm or cold.
Hungarian-style goulash
Ingredients:
- 1 tbsp oil
- 1 medium onion
- 1 tsp paprika
- 400 g beef or pork
- 1 green pepper
- 1 tomato
- salt
- 200 g carrots
- 300 g potatoes
- caraway seeds
B
Wash the meat and cut it into 2 cm cubes. Peel
the onion and chop it in the food processing bowl
using the metal blade. Core the green pepper and
slice it into rings using the slicing insert. Peel the
tomato, remove the pips and cut it into thin strips.
