Philips HR7638 - Инструкция по эксплуатации - Страница 19

1 9

B

Chop the carrots, gherkins, cauliflower, green
herbs, celery stalks and celeriac fine. Mix in the
mayonnaise and quark carefully and season to
taste with pepper and salt.

Spanish cabbage salad

P

- 1 small red cabbage
- 2 red onions
- 1 fennel
- 1 apple
- juice of one orange and 2 tbsp red wine

vinegar

- 1 tbsp mustard

B

Mix the juice, mustard and vinegar. Slice the
cabbage, onions, fennel and apple at speed 1.

B

Combine the ingredients in a salad bowl.

Sponge cake

P

- 4 eggs
- 30ml of water (35

c

C)

- 1 pinch of salt
- 150g sugar
- 1 sachet vanilla sugar
- 150g sieved flour
- 3g baking powder

B

Beat the eggs and the water for approx. 
2 minutes. Gradually add the sugar, the vanilla
sugar and the salt and mix for approx. 1 minute.
The mixture should leave a trail when you lift 

E N G L I S H

B

Soak the gelatine in plenty of water.

B

Chop the chives and onions in the food processor
using the pulse function.

B

Remove the bones and the skin from the salmon.

B

Add salt, cayenne pepper, lemon juice, salmon
and the liquid from the tin to the chopped chives
and onion and puree the ingredients at speed 2.

B

Put the puree in a bowl.

B

Boil a small quantity of water and dissolve the
gelatine in it.

B

Stir the gelatine solution through the salmon
puree.

B

Put the emulsifying disc in the bowl and whip the
cream by pressing the pulse button for about 
15 seconds.

B

Fold the whipped cream into the salmon puree
with a wooden spoon.

B

Turn the mousse out onto a dish, cover it and chill
it in the refrigerator for a few hours.

B

Garnish the mousse with some watercress.

Sandwich spread

P

- 2 small carrots in pieces
- 2-3 gherkins in pieces
- 75g cauliflower in pieces
- 75g celeriac in pieces
- green herbs (parsley, dill, tarragon, celery stalks

in pieces)

- 100g mayonnaise
- 100g quark
- salt
- pepper