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“Vinaigrette” salad
(for approx. 4 persons)
4 boiled, cooled potatoes
500 g boiled beetroot
2 boiled carrots
2 pickled gherkins
100 g green peas
½ leek (approx. 50 g)
Salt and pepper
100 ml cooking oil
Dice the boiled, but already cooled
potatoes, the carrots, the beetroot and
the leek.
Dice the pickled gherkins.
Mix all diced ingredients in a salad bowl
with the peas.
Season to taste with salt and pepper.
Dress with cooking oil.
“Stolichny” salad
(serves 2 persons)
150 g ham
3 boiled, cooled potatoes
2 pickled gherkins or marinaded cucumbers
1 boiled carrot
Peas, half a can
Salt and pepper
Dressing:
¼ carton of sour cream
¼ glass mayonnaise
Dice the boiled, but already cooled
potatoes and the carrot.
Dice the ham and the cucumbers.
Mix all diced ingredients in a salad bowl
with the peas.
Season to taste with salt and pepper.
Mix all ingredients. Dress with sour cream
and mayonnaise.
Crab salad
(for approx. 4 persons)
300 g cooked meat
300 g boiled, cooled potatoes
200 g cucumbers
Green salad
50 g crab meat
3 hard-boiled eggs
150 g mayonnaise
Dice the boiled, but already cooled
potatoes, the eggs, the cucumbers and
the crab meat. Dice the cooked meat.
Finely chop the green salad.
Season to taste with salt and pepper.
Dress with mayonnaise.
“Okroshka” soup
(serves 4–6 persons)
Kvass, 2 litres
300 g cooked sausage or chicken breast
3–4 boiled, cooled potatoes
3–4 hard-boiled eggs
1 bunch of radishes (8–10)
3 cucumbers
½ leek (approx. 50 g)
Parsley and dill
3 tbs. sour cream
mustard, sugar
Dice the boiled, but already cooled
potatoes and the eggs.
Dice the cucumbers, the radishes,
the sausage or the chicken breast.
Thoroughly mix sour cream, chopped leek
and the eggs with mustard and sugar and
dilute with a little kvass.
Add the diced ingredients, chopped
parsley and dill.
Season to taste with salt and pepper.
Blender
for mixing liquid or semi-solid food,
for cutting/chopping raw fruit and
vegetables, for puréeing food.
– Do not process deep-frozen
ingredients (except ice cubes).
– Maximum capacity, liquid = 1,5 litres
(frothing or hot liquids max. 0.4 litres).
– Optimum processing quantity,
solids = 80 g.
The blender has to be used at setting
min,
max
and
Pulse
.
Orange mix cocktail
½ l orange juice (6 oranges)
2–4 tbs. lemon juice (1 lemon)
300g canned apricots
10 ice cubes
4 tsp. sugar or honey
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