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 disc7
• Put the natural yoghurt, white wine vinegar, sunflower
oil, mustard, salt and sugar in the working contain-
er9. Place the lid3 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 disc5
1. Position the fine cutting and grater disc5 with the
grater side facing upwards.
2. Grate the peeled potatoes using the fine cutting and
grater disc5.
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 assembly8
1. Put the tomatoes, the plucked basil leaves, pine ker-
nels, garlic, onion, vinegar and oil in the working
container9. Close with the lid3 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 assembly8
1. Add basil, garlic, pine kernels, parmesan and olive
oil to the working container9. Close with the lid3
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 assembly8
1. Add the quartered tomatoes, oil, sugar, salt and gar-
lic to the working container9. Close with the lid3
and mix with 2-3 short pulses.
2. Remove the lid3 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 lid3
and mix the sauce to a smooth paste.
4. Remove the lid3 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.
__326488_Kuechenmaschine Multi_B8.book Seite 38 Dienstag, 6. August 2019 10:40 10
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