38
GB
Yoghurt dressing
150 g of natural yoghurt
3 tablespoons of white wine vinegar
3 tablespoons of sunflower oil
1-2 teaspoons of mustard
1 pinch of salt / 1 pinch of sugar
Whisking disc
7
• Put the natural yoghurt, white wine vinegar, sunflower
oil, mustard, salt and sugar in the working contain-
er
9
. Place the lid
3
on the bowl and stir thoroughly.
If necessary, the yoghurt dressing can also be refined with
finely chopped cloves of garlic, chives or mixed herbs.
Röstis
4 potatoes, large, floury
Salt
Pepper, ground
Nutmeg, ground
80 g of butter or margarine
Fine cutting and grater disc
5
1.
Position the fine cutting and grater disc
5
with the
grater side facing upwards.
2.
Grate the peeled potatoes using the fine cutting and
grater disc
5
.
3.
Place the potatoes into a cloth and press out the liq-
uid.
4.
Sprinkle the spices onto the potatoes and mix
everything together.
5.
Heat the butter or margarine in a pan.
6.
Now use a small ladle to transfer part of the potato
mass to the hot oil and press flat with a spatula.
7.
Now brown the röstis on both sides until they are
crisp.
Pesto (red)
150 g of tomatoes (dried)
1 bunch of basil
1 onion, red (quartered)
2 tablespoons of pine kernels
1-2 cloves of garlic
2 teaspoons of balsamic vinegar
150 ml of olive oil
Salt
Pepper
Blade assembly
8
1.
Put the tomatoes, the plucked basil leaves, pine ker-
nels, garlic, onion, vinegar and oil in the working
container
9
. Close with the lid
3
and purée finely for
1 minute on level
2
.
2.
Season to taste with salt and pepper.
NOTE:
store the pesto in a screw-top jar, covered with a
layer of olive oil. This will then last for approx. 4 weeks in
the refrigerator.
Pesto (green)
1-2 bunches of fresh basil
1-2 cloves of garlic
2 tablespoons of pine kernels
150 ml of olive oil
2 tablespoons of parmesan, grated
Salt + freshly ground black pepper
Blade assembly
8
1.
Add basil, garlic, pine kernels, parmesan and olive
oil to the working container
9
. Close with the lid
3
and purée finely for 1 minute on level
2
.
2.
Season to taste with salt and pepper.
NOTE:
store the pesto in a screw-top jar, covered with a
layer of olive oil. This will then last for approx. 4 weeks in
the refrigerator.
Barbecue Sauce
200 g of tomatoes (quartered)
2 tablespoons of vegetable oil
Salt
Garlic salt or fresh garlic cloves
50 ml of tomato ketchup
30 g of tomato paste
2 tablespoons of vinegar
2 tablespoons of lemon juice
1 teaspoon of sugar
Cinnamon
Blade assembly
8
1.
Add the quartered tomatoes, oil, sugar, salt and gar-
lic to the working container
9
. Close with the lid
3
and mix with 2-3 short pulses.
2.
Remove the lid
3
and season to taste. The garlic taste
must be very strong.
3.
Add ketchup, tomato paste, vinegar, the lemon juice,
sugar and a pinch of cinnamon. Replace the lid
3
and mix the sauce to a smooth paste.
4.
Remove the lid
3
and season to taste.
5.
Pour the sauce into a saucepan. Allow to simmer for
approximately 45 minutes at a low temperature until
it thickens.
NOTE:
if you prefer, the barbecue sauce can also be re-
fined with chili powder.
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