Silvercrest SKM 350 A1 - Page 14

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Guacamole dip
2 avocados (very ripe)
2 cloves of garlic
1/2 lemon
1/2 teaspoon mustard
1 teaspoon oil
1-2 tomatoes (quartered)
1 tablespoon cream cheese
Sugar
Salt
Pepper
Tabasco
Blade insert8
1. Peel the avocados, remove the stones
and place in the bowl11.
2. Combine the garlic, lemon juice, mus-
tard, oil, tomatoes and cream cheese in
the bowl11. Put on the lid3 and chop
finely.
3. Season with sugar, salt and pepper and
finally with tabasco.
Yoghurt dressing
150 g natural yoghurt
3 tablespoons white wine vinegar
3 tablespoons sunflower oil
1-2 teaspoons mustard
1 pinch salt / 1 pinch sugar
Dough blade7
• Combine the natural yoghurt, the white
wine vinegar, the sunflower oil, mus-
tard, salt and sugar in the bowl11.
Place the lid3 on the bowl and mix
well.
Finely chopped garlic, chives or mixed
herbs can also be added to the yoghurt
dressing to give it the final touch.
Röstis
4 potatoes, large, floury
Salt
Pepper, ground
Nutmeg, ground
80 g butter or margarine
1. Cut the peeled potatoes into strips with
the grating disk5.
2. Place the potato mass into a cloth and
press out the liquid.
3. Sprinkle the seasoning into the potato
mixture and mix everything together.
4. Heat the butter or margarine in a pan.
5. Add the potato mass in portions into the
hot oil with a small ladle and press flat
with a spatula.
6. Now brown the röstis from both sides
until they are crisp.
Pesto (red)
150 g tomatoes (dried)
1 bunch basil
1 onion, red (quartered)
2 tablespoons pine kernels
1-2 cloves of garlic
2 teaspoons balsamic vinegar
100 ml olive oil
Salt
Pepper
Blade insert8
1. Mix the tomatoes, plucked basil leaves,
pine kernels, garlic, onions, vinegar
and oil in the bowl11. Close with the
lid3 and blend well for 1 minute on
level 2.
2. Season with salt and pepper.
NOTE:
• Store the pesto in a screw-top jar, cov-
ered with a layer of olive oil. It will last
for approx. 4 weeks in the refrigerator.
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