Bedienungsanleitung Krups GRB1 (Seite 16 von 49) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Portugiesisch, Spanisch, Spanisch)

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. Rissoles “marocco”: Mix together 600g

minced beef or lamb, 1 small onion, 1 clove of

garlic, 20 fresh coriander leaves, 8 mint

leaves, 1 tablespoon ras-al-hanout, 1

tablespoon crushed cumin seed, salt, pepper

and 1 egg. Form the mass into meat balls on

spits and grill or barbecue them.

. Hamburger: Fry a rissole. Warm a small

bread roll for 5 minutes in the oven, cut it

across and spread mayonnaise on both halves.

On the bottom half put shredded lettuce

leaves, cheese, cucumber or gherkin, chopped

onion, ketchup, the prepared rissole, cheese,

cucumber and sliced tomato. Now put on the

top half and return to the oven for a further 2

minutes.

FRUIT CAKE

for 6 to 8 persons

90g raisins

50g currants

50g candied peel

125g soft butter

100g sugar

3 eggs

vanilla sugar

250g sieved flour

baking powder

5 tablespoons milk

•Preheat the oven to 180°C. Grease a baking

tin (24 x 10 x 7 cm) with butter and sprinkle

it with flour. Mix the raisins, currants,

candied peel and 1 tablespoonful of flour

together in a bowl and put to one side.

•Using the blade, mix the butter, sugar and

vanilla sugar in the mixer bowl at speed 1

for 20 seconds. While the processor

continues to mix, break the eggs one after

another into the filler shaft, followed by the

milk. Then switch off the machine and add

the flour and baking powder. Now continue

mixing at speed 1 until an even dough has

been produced.

•Add the various fruits in small quantities at

speed 1 and then raise the speed to level 2

and mix in short bursts for 10 seconds using

the pulse function. Put the dough into the

baking tin and bake for 1 1/4 hours. Then

turn out the cake onto a wire rack and allow

it to cool down completely before cutting it.

If you wish, the raisins can be soaked in rum

before being used.

GUACAMOLE

for 4 to 6 persons

1 small onion

1 tomato

1 small hot chilli pepper

2 ripe avocados

1 tablespoon lemon juice

2 sprigs of fresh coriander (25 leaves) or a

good pinch of ground coriander

salt and pepper

• Peel the onion, clean the chilli and cut them

both into pieces. Wash the coriander sprigs

and pull off the leaves. Chop these items in

the mixer bowl at speed 2 for 30 seconds.

• Remove the skins and stones of the

avocados. Peel the tomatoes and remove the

pips, cut them into pieces and add them,

together with the avocado flesh and the

lemon juice, to the items in the mixer bowl.

Now add salt and pepper and chop for 15

seconds. Push the mass to the centre of the

bowl with the spatula and then chop for a

further 15 seconds.

Guacamole is traditionally served with small,

flat sweet-corn cakes, obtainable in specialist

food-shops. However, it can also be served

with small pieces of toast or with raw

vegetables.

GRB1D/UK/F/I.PM6.5 20/07/04, 15:0918

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