Bedienungsanleitung Bestron AGS 326 (Seite 26 von 40) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch)

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User’s instructions

English

Preparation:

Boil the potatoes in salted water until they are just

cooked. Pour the fish stock and beer into a large

steel pan. Cut the eel into 5 cm pieces and poach it

for 4 to 5 minutes in the stock. Allow the eel to drain

and keep it separate. Puree the watercress leaves,

the dill and the chives in the juicer. Boil down the fish

stock to one third of its volume. Add the cream and

the watercress puree to the stock. Mix everything

together and add herbs to taste. Add the eel and the

potatoes and carefully warm everything for 3 to 4

minutes. Serve the eel on a deep plate.

Russian beetrood soup (borsjtsj)

Ingrediënts:

• 500 g shin of beef

• ¾ l water

• 10 g salt (½ tablespoon)

• 2 bay leaves

• 5 peppercorns

• 10 cumin seeds

• 1 onion

• 1 piece of celeriac

• 3 raw beetroots

• Leek, cabbage, carrot, celeriac (together 300-

400 g)

• 50 g lard (2 tablespoons)

• 1 large tablespoon tomato puree

• 1 tablespoon sugar

• 2 tablespoons vinegar

• 2 potatoes

• 2 dl water

• Celery leaves or chives

• 2-3 dl sour cream or Bulgarian yoghurt

Preparation:

Use the meat, water, salt, herbs, onion and celeriac

to make stock. Simmer the ingredients for 3-4 hours.

Strain the stock, remove the herbs and, if necessary,

split the meat into even smaller pieces. Cut 1 peeled,

raw beetroot and all the other vegetables into strips

and braise the vegetables for 5 minutes in the lard.

Add the strained stock, the small pieces of meat, the

tomato puree, the 2 potatoes (raw and grated), the

sugar and 1 tablespoon of vinegar. Boil everything

for 1 hour. Squeeze the two remaining raw beetroots

in the juicer. Add the juice to the soup at the last

moment. If desired, add some more salt (the taste

should be reasonably acidic). Garnish the soup with

finely cut celery leaves or chives.

Gazpacho (cold tomato soup)

Ingrediënts:

• 1 kg beefsteak tomatoes

• Water

• 2 cloves of garlic

• 3 tablespoons olive oil

• 3 tablespoons (wine) vinegar

• Salt and pepper

• 1 teaspoon sugar

• 1 cucumber

• 1 sweet green pepper

• 1 onion

• 3 slices of white bread without the crust

• Baking butter

Preparation:

Wash the tomatoes and squeeze them in the juicer

Measure the quantity of juice and top it up with

water to make 1 litre. Finely chop the garlic. Place

the tomato juice with the garlic, the oil, the salt, the

pepper and the sugar in a bowl and mix everything

together. Place the mixture in a soup tureen and

leave it in the refrigerator for at least 2 hours. Wash

the cucumber and the sweet pepper and cut them

into cubes. Chop the onion and cut the bread into

cubes. Place the vegetables into separate bowls and

fry the pieces of bread in the butter until they are

golden brown. Serve the soup tureen in a bowl filled

with ice cubes and place the bowls of vegetables and

bread croutons around it.

Orange and passion fruit sorbet

Ingrediënts:

• 8 large oranges (approx. 2 kg)

• 4 passion fruits

• 200 g sugar

Preparation:

Halve the oranges, squeeze the flesh of the fruit in

the juicer and throw away the pulp, the seeds and

the fibres. Cut off the top of the passion fruit, scoop

out the flesh of the fruit and puree it in the juicer.

Rub the puree through a strainer into the bowl with

the orange juice. Next, beat the sugar through the

mixture and then freeze it in an ice maker or in a

freezer (for the last method, it is necessary to stir the

ice once every half hour to prevent ice crystals from

forming). It should be frozen after approximately 3

hours.

Grape jelly

Ingrediënts:

• 1,100 g grapes

• Juice from ½ lemon

• 1 kg gelatine sugar

Preparation:

Squeeze the grapes in the juicer. Clean 4-5 pots in

the dishwasher or with hot soda water and place

them upside down on a clean tea towel. For each ¾

l fruit juice, use the juice from ½ a lemon and 1 kg

gelatine sugar. Boil the juice with the sugar and allow

it to simmer for 7 minutes. Skim the juice and fill the

pots. Leave the pots upside down for

approximately 10 minutes.

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Bestron AGS 326 Seite 26

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