48
SGR 150 A1
GB
1) Prepare the zucchinis, the potatoes und and the onion so that they fi t into the
fi lling shaft
w
.
2) Grate the zucchinis and potatoes with the coarse shredding drum
3
(IV).
3) Slice the onion with the coarse cutting drum
q
(II).
4) Briefl y fry the vegetables in a pan.
5) Place alternatively a layer of rice and a layer of vegetables in the souffl e
dish.
6) Mix the egg with the milk, salt and pepper and pour it all over the souffl e.
7) Grate the Gruyere with the coarse shredding drum
3
(IV) and sprinkle it over
the souffl e.
8) Bake the souffl e at 180°C for about 20 minutes.
Basil-Almond Pesto
Ingredients
■
100 g Basil
■
45 g Pine nuts
■
25 g Almonds
■
50 g Parmesan
■
100 ml good Olive oil
■
Salt and Pepper
1) Grate the Parmesan cheese with the grater drum
5
(V).
2) Grate the almonds with the grater drum
5
(V).
3) Place the basil leaves, olive oil, pine nuts, almonds, salt and pepper in a
blender and puree everything well.
4) Finally add the Parmesan and mix everything again thoroughly.
Summary of Contents for 96051
Page 4: ...3 4 5 6 1 2 8 7 9 0 q w e ...
