Operation Manual

13
Köfte - minced meat balls (for 20
köftes):
170 g of mutton, 330 g of veal (the meat
should be quite fatty), 1 onion (larger than
the average), 4 to 6 slices of stale bread.
- Soak the white of the bread in water and
then drain well.
- In the bowl fitted with the knife and at
TURBO speed, chop the meat for
around 30 seconds.
- Remove the meat from the bowl and
then add the white of the bread and
knead the mixture by hand.
- Form little balls about the size of 2 or 3
walnuts and then flatten them with the
palm of the hand.
- Place the köftes in a non-stick frying pan
and leave them to cook.
3. BLENDER SHAFT (fig. 3):
Raspberry milkshake (serves 2)
½ litre full cream milk, 150 g fresh
raspberries
1/2 pot raspberry yoghurt, 30 g of caster
sugar.
In the 1.5 litre jug, place all of the
ingredients and then mix for 20 seconds
on TURBO speed.
You can vary the fruits (strawberries,
cherries, red berries, apricots, etc.) to
your taste.
Leek soup (serves four)
Peel 150 g of leeks and cut them into
slices. Place the cut leeks into the 1.5 litre
jug, blend for 20 seconds at speed 14.
Melt 20 g butter in a saucepan and add
the chopped leeks, stir, cover and gently
seamer 15 minutes.
Peel 150g of potatoes, cut them into large
chunks and add them to the leeks. Add
salt and pepper and nutmeg, and then
pour in ½ litre of water and 100 ml of milk.
Leave to cook for half an hour. After it is
cooked, blend for 40 seconds with the
blender shaft.
Mayonnaise & 1000 Island Sauce
In the 1.5 litre jug, add one whole egg,
1 level teaspoon of Dijon mustard, 1
teaspoon wine vinegar, salt and pepper
and 250 ml oil. (olive oil, sunflower oil or
a mixture of both)
Blend all this together using the blender
shaft until you get a nice thick
mayonnaise.
For a 1000 Island sauce, add a
tablespoon of tomato sauce, a few drops
of red chilli sauce and a few dashes of
Worcestershire sauce to the mayonnaise.
4. WHISK
(fig. 4 – according to model):
Pancake batter (serves 4)
200 g of flour, a pinch of salt, ½ litre of
milk, 40 g of melted butter, 3 eggs.
Place all of the ingredients in the 1.5 l jug
then use speed 16 with the whisk
accessory.
5. EMULSIFYING DISK
(fig. 4 – according to model):
Chocolate mousse (serves 6)
200g of cooking chocolate, 6 egg whites,
6 egg yolks.
Melt the chocolate slowly over a bain
marie to ensure you don’t burn it. Fold in
the egg yolks and mix.
In the multifunction bowl (E) with the
emulsifying disc (E10), whisk the 6 egg
whites until firm at speed 16. Once the
egg whites have been whisked, open the
bowl and fold in the chocolate/egg yolk
mixture and blend at speed 1 order to
maintain the texture of the egg whites.
Chill in the refrigerator for 2 to 3 hours
before serving.
Mayonnaise
1 egg yolk, mustard, salt, pepper, oil,
vinegar.
In the multifunction bowl (E) with the
emulsifying disc (E10), place 1 egg yolk,
1 tablespoon of mustard, salt and pepper.
Blend on speed 1 until the mixture is
smooth.
Add the oil very gradually through the
feeding tube, keeping the speed at 1 all