Manual Krups Variomix 3000 Pro - GRB1 (page 15 of 49) (English, German, Dutch, French, Italian, Portuguese, Spanish, Spanish)

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• Clean the half green pepper, peel the

cucumber, onion and cloves of garlic,

remove the tomato skins and pips. Cut them

all into pieces and put them into a dish. Now

add 400 ml of ice-cold water, the vinegar,

Tabasco, salt and pepper.

• Chop the bread for 10 seconds at speed 2

using the blender attachment. Then add the

contents of the dish and mix to a completely

smooth mass (50 seconds). Now pour the

whole into a soup tureen, add the olive oil

and a teaspoonful of lemon juice, mix

thoroughly, season to taste and store in a

cool place.

CUCUMBER YOGHURT

for 4 persons

1 cucumber

1 teaspoon vinegar

1 to 2 tablespoons olive oil

125 g yoghurt

freshly-chopped mint

salt and pepper

• Insert the fine slicing disk (D). Peel the

cucumber and remove the soft centre by

rotating a blade round the pips. Put the

cucumber vertically in the filling shaft and

cut it into slices at speed 2. Dress it with a

yoghurt vinaigrette, season it and then

sprinkle herbs onto it.

• For special occasions, use fresh cream

instead of yoghurt and dill instead of mint.

Serve with smoked fish (salmon or halibut)

marinated in lemon juice and dill.

. Raw vegetable Salad:

• Prepare a mixture of vegetables in season

and add either a vinaigrette or a soft white

cheese and herbs.

. Greek salad:

• Cut cucumber, tomato, onion and red or

green pepper in slices using the coarse

slicing disk. Dress with an olive oil vinaigrette

and serve with fresh feta (sheep‘s milk

cheese) and olives.

STEAK TARTARE

for 4 persons

600g lean meat

4 fresh eggs

4 shallots or spring onions

4 tablespoons of caper

a small bunch of parsley

mustard, ketchup, Worcester sauce, salt,

pepper and Tabasco for seasoning at table

• Just before serving, cut the meat into cubes,

put them into the mixer bowl with the blade

fitted and chop them at speed 2 for 15 to

20 seconds. Finish off by using the pulse key

a few times.

• Form the meat into 4 small flat steaks and

place each in the middle of a plate. Then

place a half eggshell containing an egg-yolk

on each steak.

• Chop first the shallots and then the parsley.

Arrange the shallots, parsley and capers in

small heaps around the steaks. Each person

seasons his own steak at table from the

ready-placed garnishes.

Side dishes: French fries, sautéed potatoes,

green salad, lentil salad, potato and mayon-

naise salad, etc.

RISSOLES WITH MUSTARD

for 4 persons

2 shallots

4 sprigs of parsley

600g steak

3 tablespoons of mustard

1 egg

salt and pepper

1 tablespoon of flour

• Clean the shallots, wash and dry the parsley.

Put them all into the mixer bowl fitted with

the blade and chop at speed 2. Add the

cubed meat and chop at the same speed for

a further 15 to 20 seconds. Now add the

mustard, egg, salt and pepper and mix

intermittently until even. Form the mass into

4 steaks, coat them lightly with flour and fry

them on both sides in a little oil.

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.

GRB1D/UK/F/I.PM6.5 20/07/04, 15:0917

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Krups Variomix 3000 Pro - GRB1 Manual

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