10
Operating Instructions & Recipe Book
Starters
Tomato and Mozzarella Platter
8 tomatoes on the vine
9 oz. mozzarella cheese
3–4 stems of fresh basil
Salt
Black pepper
2–4 tbsp. olive oil
2 tbsp. balsamic vinegar
1 fresh white baguette
Wash the tomatoes and dry them carefully. Remove the
stems, then slice the tomatoes
fi
rst, followed by the
mozzarella, with the dark green disc.
Arrange the slices of tomato and mozzarella on a platter
alternately so that they overlap.
Then wash the basil, dab it dry, pluck the leaves and
distribute them on top of the tomatoes and mozzarella.
Season with pepper and salt and drizzle with oil and
balsamic vinegar.
TIP Serve with fresh sliced baguette.
Sweet Carrot Salad
9 oz. carrots
2 apples
2 oz. raisins
For the dressing:
Juice of ½ a lime
Juice of ½ an orange
2 tbsp. oil
2 cinnamon sticks (1 tsp. ground
cinnamon)
Approx. 2 oz. walnuts for the
garnish
Peel and halve the carrots, then cut them into
fi
ne sticks
with the orange disc. Wash the apples, quarter them and
remove the cores. Grate them
fi
nely with the red disc
and add them to the carrots.
Wash the raisins in hot water and drain. Then add to the
carrots and apples and mix the salad well.
For the dressing:
Grate the cinnamon sticks with the orange disc, combine
with the orange juice, lime juice and oil and stir well.
Pour the dressing over the salad, mix well and serve in
bowls.
Crack open the walnuts and use as a garnish topping.
23
Operating Instructions & Recipe Book
Main courses
Potato Fritters
Peel the onion and remove the root.
Peel, wash and halve the raw potatoes. Grate them
together with the onion using the orange disc. Season to
taste the mixture with pepper and salt and mix well.
Heat up the clari
fi
ed butter in a pan. Add approx. two
tbsp. potato mixture to the pan, press
fl
at and cook at a
low heat for 10–15 minutes until golden brown.
1½ lb. potatoes
1 onion
1 tbsp.
fl
our (or oats if you
prefer)
Salt
Black pepper
Clari
fi
ed butter for frying
TIP The fritters taste delicious as a side dish with
mushroom ragout (recipe on page 23).
