Manual Krups GRB2 (page 20 of 37) (English, German, French, Italian)

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Variations:

Rissoles with paprika: Mix 600g minced

meat with one chopped and lightly-fried

onion together with 1 tablespoon paprika, 1

tablespoon chopped parsley, 1 egg, marjoram,

salt and pepper.

Rissoles “marocco”: Mix together 600g

minced beef or lamb, 1 small onion, 1 clove of

garlic, 20 fresh coriander leaves, 8 mint

leaves, 1 tablespoon ras-al-hanout, 1

tablespoon crushed cumin seed, salt, pepper

and 1 egg. Form the mass into meat balls on

spits and grill or barbecue them.

Hamburger: Fry a rissole. Warm a small

bread roll for 5 minutes in the oven, cut it

across and spread mayonnaise on both halves.

On the bottom half put shredded lettuce

leaves, cheese, cucumber or gherkin, chopped

onion, ketchup, the prepared rissole, cheese,

cucumber and sliced tomato. Now put on the

top half and return to the oven for a further 2

minutes.

WHITE BREAD

for 2 loaves or 12 little rolls

500 g wheat flour

1 teaspoon salt

20g yeast

290-300 ml lukewarm water (32°C)

• Dissolve the yeast in 3 tablespoons of

lukewarm water. Install the kneader and put

the flour, yeast and salt (Do not under any

circumstances allow the salt to come into

contact with the yeast) into the mixer bowl.

Knead in 6 goes using the pulse function at

speed 3 and then pour in the remaining

water through the filling shaft whilst the

appliance is still working, after which

continue to knead for a further 20 seconds.

Now increase the speed to level maxi and

knead for about a further minute, until the

dough is smooth and easily workable. The

dough quickly forms a ball and during the

kneading process the appliance should be

switched off twice and the ball pressed flat

with the hand before switching on again.

• Allow the dough to rest for 15 minutes on a

work surface sprinkled with flour and then

quickly press it flat with the hand and shape

it as required into 2 loaves or 12 little rolls.

Put these on a flour-besprinkled baking plate

and cover with a clean cloth. Let them rise in

a warm place (22°-25°C) for 40 to 50

minutes until they have doubled in size.

Preheat the oven to 240°C. Make incisions

in the dough with a knife blade and then

bake the rolls for 20 minutes or loaves for

25 to 30 minutes. If you also put a glass of

water in the oven, the moisture will produce

a nice crust.

• When making little rolls, cut the dough into

lumps as large as an egg and press each one

flat. Turn in the four edges of the dough,

rather like the back of an envelope.

• Then turn them over and roll them with the

flat of the hand dipped in flour, to give them

a good shape.

FRUIT CAKE

for 6 to 8 persons

90g raisins

50g currants

50g candied peel

125g soft butter

100g sugar

3 eggs

vanilla sugar

250g sieved flour

baking powder

5 tablespoons milk

• Preheat the oven to 180°C. Grease a baking

tin (24 x 10 x 7 cm) with butter and sprinkle

it with flour. Mix the raisins, currants,

candied peel and 1 tablespoonful of flour

together in a bowl and put to one side.

• Using the kneader, mix the butter, sugar and

vanilla sugar in the mixer bowl at speed 3

for 20 seconds. While the processor

continues to mix, break the eggs one after

another into the filler shaft, followed by the

milk. Then switch off the machine and add

the flour and baking powder. Now continue

mixing at speed 2 until an even dough has

been produced.

• Add the various fruits in small quantities at

speed 2 and then raise the speed to level 5

and mix in short bursts for 10 seconds using

the pulse function. Put the dough into the

baking tin and bake for 1 1/4 hours. Then

turn out the cake onto a wire rack and allow

it to cool down completely before cutting it.

GRB2.PM6.5 21/01/04, 10:0420

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Krups GRB2 Manual

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