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Robert Bosch Hausgeräte GmbH 21
Dice the boiled, but already cooled potatoes,
the carrots and the eggs on setting 1. Dice
the cucumbers and the meat on setting 2.
Mix all diced ingredients in a salad bowl with
the peas.
Season to taste with salt and pepper.
Mix with mayonnaise and serve
“Vinaigrette” salad
(for approx. 4 persons)
4 boiled, cooled potatoes
500 g cooked beetroot
2 boiled carrots
2 pickled gherkins
100 g petits pois
½ leek (approx. 50 g)
Salt and pepper
100 ml cooking oil
Dice the boiled, but already cooled potatoes,
the carrots, the beetroot and the leek on
setting 1. Dice pickled gherkins on setting 2.
Mix all diced ingredients in a salad bowl with
the peas.
Season to taste with salt and pepper.
Dress with edible oil.
“Stolichny” salad
(serves 2)
150 g ham
3 boiled, cooled potatoes
2 pickled gherkins or marinaded cucumbers
1 boiled carrot
Peas, half a can
Salt and pepper
Dressing:
¼ carton of sour cream
¼ glass mayonnaise
Dice the boiled, but already cooled potatoes
and the carrot on setting 1. Dice the ham
and the cucumbers on setting 2.
Mix all diced ingredients in a salad bowl with
the peas.
Season to taste with salt and pepper.
Mix all ingredients. Dress with sour cream
and mayonnaise.
Crab salad
(for approx. 4 persons)
300 g cooked meat
300 g boiled, cooled potatoes
200 g cucumbers
Green salad
50 g crab meat
3 hard-boiled eggs
150 g Mayonnaise
Dice the boiled, but already cooled potatoes,
the eggs, the cucumbers and the crab
meat on setting 1. Dice the cooked meat
on setting 2.
Finely chop the green salad.
Season to taste with salt and pepper.
Dress with mayonnaise.
Raw vegetable salad
(serves 2–4)
4 carrots
1 kohlrabi
1 apple
1 courgette
1 cucumber
¼ cauliflower
100 g fresh cheese
Yoghurt dressing
100 g yoghurt
100 g sour cream
1 clove of garlic
1 tsb. ketchup
1 pinch of salt
1 pinch of sugar
3 tsb. vinegar
Clean the carrots under running water with
a coarse brush and shred with the shredding
reversible disc.
Peel the kohlrabi, cut into thick slices
and shred with the shredding reversible disc.
Wash and quarter the apple, shred with
the shredding reversible disc.
Wash the courgette and cucumber, cut
lengthways and slice with the slicing
reversible disc.
Wash the cauliflower and divide into small
florets.
Process the ingredients for the dressing
in the blender and dress the salad.
Arrange the salad on plates and sprinkle
the fresh cheese over.
Soups and Sauces
Cream of cauliflower soup
(starter, serves 4)
1 large cauliflower (approx 1 kg)
2–3 tsb. butter
400 ml vegetable stock
400 ml water
200 ml cream
Salt, nutmeg
1egg yolk
Chervil
Wash cauliflower and divide into florets just
above the stems.
en
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