Krups Variomix 3000 Pro Manual De Instrucciones página 15

• Clean the half green pepper, peel the
cucumber, onion and cloves of garlic,
remove the tomato skins and pips. Cut them
all into pieces and put them into a dish. Now
add 400 ml of ice-cold water, the vinegar,
Tabasco, salt and pepper.
• Chop the bread for 10 seconds at speed 2
using the blender attachment. Then add the
contents of the dish and mix to a completely
smooth mass (50 seconds). Now pour the
whole into a soup tureen, add the olive oil
and a teaspoonful of lemon juice, mix
thoroughly, season to taste and store in a
cool place.
C Y
UCUMBER OGHURT
for 4 persons
1 cucumber
1 teaspoon vinegar
1 to 2 tablespoons olive oil
125 g yoghurt
freshly-chopped mint
salt and pepper
• Insert the fine slicing disk (D). Peel the
cucumber and remove the soft centre by
rotating a blade round the pips. Put the
cucumber vertically in the filling shaft and
cut it into slices at speed 2. Dress it with a
yoghurt vinaigrette, season it and then
sprinkle herbs onto it.
• For special occasions, use fresh cream
instead of yoghurt and dill instead of mint.
Serve with smoked fish (salmon or halibut)
marinated in lemon juice and dill.
. Raw vegetable Salad:
• Prepare a mixture of vegetables in season
and add either a vinaigrette or a soft white
cheese and herbs.
. Greek salad:
• Cut cucumber, tomato, onion and red or
green pepper in slices using the coarse
slicing disk. Dress with an olive oil vinaigrette
and serve with fresh feta (sheep's milk
cheese) and olives.
S
TEAK TARTARE
for 4 persons
600g lean meat
4 fresh eggs
4 shallots or spring onions
4 tablespoons of caper
a small bunch of parsley
mustard, ketchup, Worcester sauce, salt,
pepper and Tabasco for seasoning at table
• Just before serving, cut the meat into cubes,
put them into the mixer bowl with the blade
fitted and chop them at speed 2 for 15 to
20 seconds. Finish off by using the pulse key
a few times.
• Form the meat into 4 small flat steaks and
place each in the middle of a plate. Then
place a half eggshell containing an egg-yolk
on each steak.
• Chop first the shallots and then the parsley.
Arrange the shallots, parsley and capers in
small heaps around the steaks. Each person
seasons his own steak at table from the
ready-placed garnishes.
Side dishes: French fries, sautéed potatoes,
green salad, lentil salad, potato and mayon-
naise salad, etc.
R
ISSOLES WITH MUSTARD
for 4 persons
2 shallots
4 sprigs of parsley
600g steak
3 tablespoons of mustard
1 egg
salt and pepper
1 tablespoon of flour
• Clean the shallots, wash and dry the parsley.
Put them all into the mixer bowl fitted with
the blade and chop at speed 2. Add the
cubed meat and chop at the same speed for
a further 15 to 20 seconds. Now add the
mustard, egg, salt and pepper and mix
intermittently until even. Form the mass into
4 steaks, coat them lightly with flour and fry
them on both sides in a little oil.
Variations:
. Rissoles with paprika: Mix 600g minced
meat with one chopped and lightly-fried
onion together with 1 tablespoon paprika, 1
tablespoon chopped parsley, 1 egg, marjoram,
salt and pepper.
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