Philips HR7755 - Инструкция по эксплуатации - Страница 21

2 1

E N G L I S H

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 add 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 cherr y peppers on a
separate plate.

Hazelnut bread ring

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

c

C)

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

instructions on the package)

Filling:
- 250g chopped hazelnuts
- 100g sugar
- 2 sachets of vanilla sugar
- 125ml 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
the 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:
- 140g butter, softened
- 110g icing sugar
- 140g chocolate
- 6 egg whites
- 6 egg yolks
- 110g granulated sugar
- 140g wheat flour

Filling:
- 200g apricot jam

Icing:
- 125ml water
- 300g sugar
- 250g grated chocolate