14
Carrot salad ≠£
(for 6 persons)
1 small onion
2 level tbsp ginger syrup
2 level tbsp lemon juice
1/2 tsp salt
1/2 tsp ginger
6 level tbsp vegetable oil
600 g carrots
Chop the onion in the food processor, using the blade.
Add ginger syrup, lemon juice, salt and oil and mix all the ingredients for
a few seconds at speed 1.
Replace the blade with the coarse grating disc.
Scrape the carrots and cut them into pieces of approx. 6 cm. Place the
carrots in the food chute and grate them onto the ginger dressing.
Toss the salad in a bowl.
Potato au gratin £≠
(side dish for 4 persons)
10 g butter
750 g peeled potatoes
250 ml whipping cream
150 ml milk
pinch of nutmeg
salt and pepper
Preheat the oven to 180°C
Mix the cream, milk, nutmeg, salt and pepper with the blade
Grease an ovenproof dish with butter.
Slice the potatoes with the fine slicing disc onto the mixture in the bowl.
Stir thoroughly (by hand) to coat the potatoes with the mixture.
Arrange the potatoes in layers in the ovenproof, greased dish and pour
the remainder of the creamy mixture on top of them.
Bake the dish in the oven for approx. 60 minutes until the potatoes start
to turn brown on top.
Tip:
You can add garlic, chopped and fried onions and pieces of bacon to
the mixture.
Scatter some grated cheese over the potatoes before putting them in
the oven.
New potatoes need to cook in the oven for approx. 15 minutes longer.
Crêpes ß
(for 4-5 persons)
200 g flour
pinch of salt
3 eggs
500 ml milk
butter
Pour the milk into the bowl. Add the flour, salt and eggs.
Mix with the beater, starting at low speed, until a homogeneous batter
is obtained.
Pour some batter into a hot frying pan with melted butter and cook the
crêpe on both sides.
Tip:
You can fill the crêpes with jam, apricot sauce or with ham, cheese or
mushrooms.
