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Esge M 180 Manual

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Use of the mincer
The following recipes ar provided for 4 persons.
(tbs= tablespoon, ts= teaspoon)
50 g each of leek and celery
1 carrot
1 shallot
2 tbs. of butter
1 ltr. of bouillon
250 g of waxy potatoes
Salt
ground black pepper
fresh marjoram as desired
fresh thyme as desired
2 tbs. of whipped cream
1 tbs. of chopped chives
Clean and wash the leek, cut the green part off and use only
the white part. Clean the celery, clean and wash the carrot.
Peel the shallot and roughly chop all vegetables using the
mincer.
Put butter in a pot, sweat the vegetables in the butter and fill
up with bouillon.
Peel the potatoes, roughly dice, add them to the bouillon and
simmer, covered, during approx. 20 minutes at low heat.
50 g of butter
5 tbs. of flour
½ litre of bouillon or vegetable
stock
Salt
(optional) a squeeze of lemon juice
Melt butter in a pot and brown the flour.
Add hot bouillon or vegetable stock, stir and simmer at low
heat, stirring from time to time. Chop possible lumps using
the mincer, season with salt and lemon juice.
This recipe may be varied by adding 2 pieces of soft cheese,
anchovies or capers.
400 g of baking potatoes, peeled
and diced
1 small, chopped onion
1 fresh egg
Salt
Pepper
ground nutmeg
oil for frying
Put the diced potatoes and the onion (or the potatoes finely
grated using the Zauberette grater) in a bowl, add the egg and
season with salt, pepper and nutmeg.
Stir well with the mincer. Heat the oil well in a frying pan, add
small amounts of the potato mixture and flatten them to small
pancakes and fry them on each side.
Serves 6
3 tbs. of peppermint
800 mls. of buttermilk
8 tbs. of peppermint syrup
6 tbs. of lemon ice-cream
Purée the peppermint, buttermilk and peppermint syrup using
the mincer. Add lemon ice-cream and mix quickly.
Fill 6 glasses and serve immediately.
reciPes
sPicy PoTaTo souP
whiTe sauce
PoTaTo Pancakes
PePPerminT smooThie
… 28 …


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