Operation Manual
76
1. Preheat your oven to 210 °C (gas mark 6-7).
2. Wash and dry the vegetables. Carefully deseed the peppers. Set aside.
3. Slice the vegetables separately in the midi bowl, using the 4-mm slicing disc.
4. Arrange the sliced vegetables and garlic (unpeeled) in separate layers in an oven
dish.
5. Scatter with olives, thyme and snipped basil leaves. Sprinkle generously with olive
oil. Season.
6. Bake in the oven, adding a glass of water halfway through to prevent the vegetables
from drying out.
1. Peel, rinse and dry the potatoes.
2. Peel the garlic, cut in half lengthways and remove the central shoot. Wash and
dry the parsley. Put the garlic and parsley in the mini bowl and pulse 4 times.
3. Grate the potatoes in the midi bowl with the 2-mm grater disc.
4. Transfer the grated potatoes to a mixing bowl with the garlic-and-parsley
mixture. Combine thoroughly and season. You can either cook one large patty
or divide the mixture into small balls and flatten them to make individual patties.
5. Heat the oil and butter in a frying pan. Transfer the rösti(s) to the pan and cook
over a moderate heat for 15 minutes.
6. When the underside is golden brown, turn the rösti(s) over.
7. Cook for a further 15 minutes.
Chef’s tip: delicious with roast chicken or rib of beef.
Provençal vegetable tian Potato rösti
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200
PREPARATION
10 min 10 min 20 min 20 min
BAKING
50 min 50 min 1h 1h
Tomatoes
250g 350g 500g 650g
Red peppers
½123
Green peppers
½112
Courgettes
1222
Aubergines
½112
Black olives
40g 75g 100g 150g
Garlic cloves
3456
Thyme, basil
Olive oil, salt & pepper
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200
PREPARATION
20 min 20 min 25 min 30 min
BAKING
30 min 30 min 30 min 30 min
Potatoes
600g 1kg 1.5kg 2kg
Garlic cloves
2345
Butter
25g 40g 60g 80g
Oil
2 tbsp 3 tbsp 5 tbsp 6 tbsp
Parsley sprigs
46812
Salt & pepper
77
VEGETABLES VEGETABLES
R2
E4
1. Blend all the ingredients in the main bowl fitted with the metal blade for 1-2 minutes.
Season.
2. Heat a small frying pan brushed with oil. Ladle the batter into the frying pan to form
small pancakes. Cook for 1 minute on each side.
Chef’s tip: delicious with game and poultry.
Sweetcorn pancakes
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200
PREPARATION
5 min 5 min 5 min 5 min
BAKING
2 min 2 min 2 min 2 min
EQUIPMENT
8-10 cm frying pan
250g sweetcorn
½11 ½2
Eggs
2356
Plain flour
60g 100g 150g 200g
Milk
10ml 15ml 20ml 30ml