Philips HR7752 - Инструкция по эксплуатации - Страница 18

E N G L I S H

1 8

Fr y the chopped onion in the oil until soft. Remove
from the heat and sprinkle the paprika over the
onion, add the meat and fr y over a high heat for a
few minutes while stirring constantly. Add the
green pepper, the tomato and salt to taste, cover
the pan and braise in its own juice over a
moderate heat until almost tender.

B

Meanwhile, peel and slice the carrots using the
slicing insert and peel and dice the potatoes. Add
them to the meat and pour enough cold water for
the amount of soup you want to make (approx.
1,2 litres).Season with a pinch of caraway seeds
and simmer until ever ything is soft as butter,
adding more salt if necessar y.

B

Ser ve hot.You could add a garnish of green
pepper rings and ser ve sharp cherr y paprika on a
separate plate.

Hazelnut Bread Ring

Ingredients dough:
- 500 g sieved flour
- 75 g sugar
- 1 tsp. salt
- 1 egg
- 250 ml milk (at 35

c

C)

- 100 g butter, softened
- 30 g fresh yeast (for dr y yeast, read the

instructions on the package)

Filling:
- 250 g chopped hazelnuts
- 100 g sugar
- 2 sachets of vanilla sugar
- 125 ml cream

B

Heat oven to 200

c

C. Mix milk, yeast and sugar in

the bowl for 15 seconds using the kneading tool.
Add flour, salt, butter and egg. Knead the dough
mixture for 2 minutes. Put the dough into a
separate bowl and cover it with a damp cloth and
allow the dough to rise in a lukewarm place for
20 minutes.

B

Chop the hazelnuts using the metal blade. Mix
ingredients for the filling. Roll the dough out into a
rectangular shape. Spread it with the hazelnut
mixture, then roll it up into a ring. Put the ring in a
buttered spring-release tin. Let the ring rise for 
20 minutes. Brush some whipped egg yolk onto
the top and place the tin on a rack in the centre
of the oven. Bake for 25 - 30 minutes at 200

c

C.

Chocolate cake

Ingredients:
- 140 g butter, softened
- 110 g icing sugar
- 140 g chocolate
- 6 egg whites
- 6 egg yolks
- 110 g granulated sugar
- 140 g wheat flour

Filling:
- 200 g apricot jam

Glaze:
- 125 ml water
- 300 g sugar
- 250 g grated chocolate
- whipped cream, if desired