21ENGLISH
- 4 eggs
- 500g sour cream
- salt, pepper, 1-2 tbs. of flour if needed
B
Put all the ingredients in the bowl and knead into
a consistent dough. Let the dough rise for about
30min.
B
Slice the leeks with the adjustable slicing disc (e.g.
setting 3). Put some oil in a pan and fry the sliced
leeks for a few minutes. Put the rest of the
ingredients in the blender jar and let the blender
run until you have reached a creamy consistency.
Add 1-2 tbsp. of flour to thicken the mixture.
B
Grease a baking tin with a diameter of 24 cm
and cover the bottom and sides evenly with
dough. Spread the leek mixture onto the dough
and pour the rest of the ingredients over it. Bake
in a preheated oven for about 40 min at 180cC.
Can be served warm or cold.
Hungarian-style goulash
Ingredients:
- 1 tbsp oil
- 1 medium onion
- 1 tsp paprika
- 400 g beef or pork
- 1 green pepper
- 1 tomato
-salt
- 200 g carrots
- 300 g potatoes
- caraway seeds
B
Wash the meat and cut it into 2 cm cubes. Peel
the onion and chop it in the food processing bowl
using the metal blade. Core the green pepper and
slice it into rings using the adjustable slicing disc.
Peel the tomato, remove the pips and cut it into
thin strips. Fry the chopped onion in the oil until
soft. Remove from the heat and sprinkle the
paprika over the onion, add the meat and fry over
a high heat for a few minutes while stirring
constantly.Add the green pepper, the tomato and
salt to taste, cover the pan and braise in its own
juice over a moderate heat until almost tender.
B
Meanwhile, peel and slice the carrots using the
adjustable slicing disc and peel and dice the
potatoes. Add them to the meat and pour enough
cold water for the amount of soup you want to
make (approx. 1.2 litres). Season with a pinch of
caraway seeds and simmer until everything is soft
as butter, adding more salt if necessary.
B
Serve hot.You could add a garnish of green
pepper rings and serve sharp cherry paprika on a
separate plate.
Strawberry tart
Ingredients:
- 100 g margarine
- 100 g sugar
- 3 egg yolks
- 240 g flour
- 100 g coconut
Filling:
- 80 g sugar
- 2 tsp. lemon juice
