Manual

Recipes

Teriyaki Vegetable Sauté

for 4-6 persons

4 medium carrots, peeled and cut into thirds

1 medium red or green bell pepper, cut in fourth

1 medium onions, cut in fourth

1 teaspoon oil

1/4 teaspoon red pepper flakes

1 teaspoon sugar

1 teaspoon starch

1/4 teaspoon ginger

1/2 cup chicken or vegetable broth

1 tablespoon soy sauce

Assemble the application, using the thick slicer and attach to mixer. Turn to speed

4 and slice carrots into large bowl placed under the outlet. Repeat with bell pepper

and onion. Heat oil in large skillet over medium-high heat until oil sizzles.

Add vegetables and red pepper flakes. Cook and stir 4-5 minutes, or until vegetables

are crisp-tender.

Combine all remaining ingredients in a small bowl. Add to mixture in skillet all at

once. Cook and stir until mixture is thickened and vegetables are coated with sauce.

Carrot-Coconut Cake

for 12-16 persons

4 medium carrots, peeled and cut into thirds

11/4 cups flour

1 cup whole meal flour

11/2 cups sugar

2 teaspoons baking soda

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/2 cup oil

1 can pineapple (approx. 227 gr), crushed in juice, undrained

3 eggs

1 package vanilla sugar

3/4 cup flaked coconut

Orange Cream Cheese Frosting

98102_Gemueseschneider_DesKuechmaschAdv_manual.qxp 11.12.2007 15:04 Seite 19