ENGLISH 21
Fry the chopped onion in the oil until soft. Remove
from the heat and sprinkle the paprika over the
onion, add the meat and fry over a high heat for a
few minutes while stirring constantly.Add the
green pepper, the tomato and salt to taste, cover
the pan and braise in its own juice over a
moderate heat until almost tender.
B
Meanwhile, peel and slice the carrots using the
slicing insert and peel and dice the potatoes.
Add them to the meat and pour enough cold
water for the amount of soup you want to make
(approx. 1,2 litres).Season with a pinch of caraway
seeds and simmer until everything is soft as
butter, adding more salt if necessary.
B
Serve hot.You could add a garnish of green
pepper rings and serve sharp cherry paprika on a
separate plate.
Strawberry tart
Ingredients:
- 100 g margarine
- 100 g sugar
- 3 egg yolks
- 240 g flour
- 100 g coconut
Filling:
- 80 g sugar
- 2 tsp. lemon juice
- 400 g cream cheese
- 500 g strawberries
Glaze:
- 500 g strawberries
- 250 ml water
- 120 g sugar
- 60 g cornstarch
Garnishing:
- 250 g cream
B
Heat oven to 180cC. Cream margarine and sugar
in the bowl with the metal blade.
B
Blend in egg yolk, then stir in flour and flaked
coconut. Put the dough on the baking plate,
flute the edge and prick with a fork. Bake for
15 - 20 minutes until light brown. Let the tart cool
on a rack. Mix sugar, lemon juice and cream
cheese in the bowl until fluffy using the metal
blade. Spread on the cooled tart shell.Arrange a
part of the strawberries (stem side down) on the
tart. Put in the refrigerator.
B
Prepare the glaze. Blend the remaining
strawberries with the water and the sugar in the
blender jar. Dissolve the cornstarch in 125 ml of
the strawberry mixture. Bring the strawberry
mixture to boil.When it is boiling stir in the
dissolved cornstarch. Spoon the hot glaze over the
strawberries and chill for 2 hours.Top with cream
whipped to stiff peaks.
Fresh fruit milkshake
Ingredients:
- 100g bananas or strawberries
- 200ml fresh milk
- 50g vanilla ice cream
- granulated sugar to taste
