Starters
Salad with SliceSy® cakes
For 2 persons
Carrots
Celery
Cucumber
Cabbage
Radishes
Salad dressing
8 dessert spoons olive oil
4 dessert spoons herb vinegar
1 dessert spoon mustard
½ dl coffee cream
Parsley
1 small onion
Salt, pepper
Possibly also 1 egg yolk
Cakes
1 onion
1 carrot
1 piece of old bread
Salt, pepper
1 egg
300 g minced meat
Herbs as you wish
Cakes
Mince
the onion, carrots, the soaked, well-pressed out bread and the egg and the
seasoning together in the SliceSy® with the chopping knife. Add the minced meat
and mince again thoroughly. With a spoon, shape this mixture into small cakes
and then fry these well in the pan on both sides.
Ragout
can also be used instead of mince, but this meat should be minced first before
adding the other ingredients.
Salad
Mix
all the ingredients for the salad dressing together in a jug with the multi
purpose blade. Grate and cut the carrots, celeriac, cucumber, cabbage and
radishes as you wish. Serve on a plate and pour over the salad dressing.
Salmon mousse
For 4 persons
1 piece of horseradish
100 g smoked salmon fillet
150 g cream quark
Zest of ½ a lemon
1 dl cream
Salt and pepper (1 pinch of each)
1 lime
Prepare
the horseradish root and finely grind it together with the thinly-peeled lemon
zest in the processor. Puree the salmon fillets with the meat and vegetable
blade.
Add
the quark to the salmon and the lemon and horseradish mixture.
Beat
the cream with the beater until it is stiff and then mix it with the salmon crème.
Season with salt and pepper.
Garnish
the mousse as you wish.
Ham terrine
For 6–8 persons
400 g boiled ham
2 dl brawn
1 dl cream
1 sprig of parsley
1 pinch of rosemary powder
1 tablespoon mustard
Black peppercorns
Cut
the ham into strips. Grind the peppercorns and the parsley very finely using
the processor. Prepare
the brawn powder as directed on the packet, finely puree the hot brawn and the
ham with the multi-purpose blade and leave to cool. Beat
the cream with the beater until it is stiff. As
soon as the mixture starts to set, fold in the whipped cream, chopped parsley,
rosemary, mustard and pepper. Make into a terrine shape and leave in the fridge
to set.
Oriental carrot salad
For 2 persons
2 large carrots
½ Can cheek peas
Handful Raisins
Handful Slivered almonds
1 spring onion
Cumin
2 Tbs Tahina
Olive oil
½ lemon, juice
Dried chili
Parsley, chopped
Salt, pepper
Clean and peel the carrots. Cut in pieces as wide as the feed tube of the Slice-Sy. Choose one of the rasping blades and place the carrot pieces lengthwise in the feed tube. Cover with the pusher. Attach the Bamix on the transmission shaft, turn on the Bamix in the second position and rasp the carrots. Transfer the carrots to a bowl and with a slicer blade, slice the spring onion. In the Processor, with the powder disc, pulverize the cumin. Toss the carrots with the raisins, 2/3 of the peas and the cumin. In a jug, place 1/3 of the cheek peas, the lemon juice, the Tahina and the olive oil. Using the MULTIPURPOSE blade, process the ingredients to a dressing. Toss the salad with the dressing. Cover and set aside. In a pan, dry roast the almonds until light gold. Top the salad, sprinkle with parsley and chili.
