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Recipes and tips
Bread dumplings
Mincer Type CNFW5
Using the perforated disc 8 mm
–
300 g of fresh white bread
–
40 g of butter or margarine
–
200 ml of milk
–
2 eggs
–
1 tbs. of finely chopped onions
–
Parsley, salt
–
A little flour
Mincer Type CNFW6, 7, 8
Using the perforated disc 4.8 mm
–
300 g of fresh white bread
–
40 g of butter or margarine
–
200 ml of milk
–
2 eggs
–
1 tbs. of finely chopped onions
–
Parsley, salt
–
A little flour
Proccessing ingredients
■ Using the mincer, chop up the white
bread (Type CNFW5, 6, 7) for approx.
1 minute and (Type CNFW8) for approx.
½ minute.
■ Add the finely chopped onions, a little
parsley and butter and mix.
■ Whisk eggs, milk and salt and mix into
the bread dough.
■ Leave the dough to prove for several
minutes. Then knead again.
■ Shape the dumplings with wet hands.
Roll dumplings in flour.
■ Place dumplings in boiling water and
leave to simmer for approx. 20 minutes.
Do not bring to the boil!
Sausage filler attachment
■ Soak natural casing in lukewarm
water for approx. 10 minutes before
processing.
■ Do not overfill sausages, otherwise
the sausages may burst while they are
being boiled or fried.
■ The nozzles can also be used without
casings! Coat sausage meat with
breadcrumbs and then fry.
Kebbe attachment
Recipe for stuffed kebbe
Dough pocket:
–
500 g of lamb, cut into strips
–
500 g of bulgur wheat,
washed and drained
–
1 small onion, chopped
■ Pass lamb and wheat alternately
through the fine perforated disc of the
mincer attachment.
■ Mix the dough thoroughly, mix in the
onion.
■ Pass the mixture twice more through the
mincer attachment.
Filling:
–
400 g of lamb, cut into strips
–
2 medium-sized onions, chopped
–
1 tablespoon of oil
–
1 tablespoon of flour
–
2 teaspoons of pimento
–
Salt and pepper
■ Pass lamb through the fine perforated
disc of the mincer attachment.
■ Fry onions until golden brown.
■ Add lamb and fry until well done.
■ Add remaining ingredients. Braise
everything for approx. 1-2 minutes.
■ Pour off excess fat.
■ Leave the filling to cool down.
Preparing the kebbe:
■ Pass mixture for dough pockets through
the kebbe attachment.
■ Divide the hollow strand of dough into
pieces approx. 7.5 cm in length.
■ Seal one end of the dough pocket.
■ Press a little stuffing into the opening
and also seal the other end of the dough
pocket.
■ Heat oil (approx. 180 °C) and deep-fry
the dough pockets for approx. 6 minutes
until golden brown.
