• 1kg courgettes
• 3eggs
• 250g crème fraîche
• 100g gruyère
• Salt, pepper, nutmeg
• 500g lean beef steak
• 1level tablespoon plain
flour
• 1medium sized spring
onion
• 1clove garlic
• 3branches parsley
• Salt and pepper
Preheat the oven to 220°C. Using the vegetable cutter fitted with the slicing cone, select speed
3and slice the courgettes. Brown them in a frying pan for 10minutes. Set to one side. Using
the vegetable cutter fitted with the grating cone, grate the gruyère at speed 2. Set aside. Beat
the eggs and the crème fraîche in the stainless steel bowl fitted with the multi-blade whisk and
the lid. Add the salt, pepper and nutmeg. Select speed 2and run for 30seconds. Place half of
the courgettes into a buttered oven proof dish and sprinkle with half of the gruyère. Place the
remaining courgettes into the dish, and top with the remaining gruyère. Cover the courgettes
with the egg, crème fraîche, salt, pepper and nutmeg mixture. Cook in the oven for 25to
30minutes at 220°C. Serve hot.
Preheat the oven to 200°C. Mince the meat on speed 4with the mincer head fitted with the
small hole screen. Put the minced meat and all the other ingredients into the stainless steel
bowl. Fit the mixer and the lid and run for one minute on speed 1. Make walnut-sized balls by
rolling a small portion of the mixture between your palms. Place the meatballs onto a baking
sheet covered in baking parchment. Put into the oven for 25minutes. Turn the meatballs
halfway through cooking time.
Bowl
Bowl
Vegetable cutter
Mincer
x 6
x 4
Whisk
Mixer
Courgette gratin
Meatballs
Tip: For a touch of
freshness, add a little
mint.
Tip: Replace the
beef with lamb and the
parsley with coriander.
