Bosch MFW 2515W - Инструкция по эксплуатации - Страница 27

 27

en

 Recipes

Notes:

– Immediately rub metal parts dry and 

apply a little cooking oil to protect them 

from rust.

– Discolouration of plastic parts may occur 

when processing foods such as carrots. 

This can be removed with a few drops of 

cooking oil.

Recipes

Minced meat rolls with Gouda

Basic recipe

– 500 g beef, cut into strips

– 500 g pork, cut into strips

– 200 g cheese (Gouda)

– 10 g salt

– 2 g freshly ground black pepper

– Garlic (optional)

– Oil for deep frying

■

To make the Gouda easier to process, 

cut into cubes (2 x 1 x 1 cm) and freeze 

overnight.

■

First process the frozen Gouda, followed 

by the beef and pork using the mincer 

(perforated disc, fine).

■

Add the salt, pepper and garlic 

(optional) and mix.

■

Make rolls approx. 10 cm in length 

either using your hands or with the 

sausage stuffing attachment.

■

Heat a little oil in a frying pan and fry the 

minced meat rolls for approx. 5 minutes. 

Turn several times until everything is 

cooked through.

Kebbe

Dough pockets:

– 500 g lamb, cut into strips

– 500 g bulgur wheat, washed and 

drained

– 1 small onion, chopped

■

Process the lamb and wheat with the 

meat mincer, alternating between the 

two (perforated disc, fine).

■

Mix the dough thoroughly and mix in the 

onion.

■

Process the mixture another two times 

with the meat mincer.

Filling:

– 400 g lamb, cut into strips

– 2 medium-sized onions, chopped

– 1 tablespoon of oil

– 1 tablespoon of flour

– 2 teaspoons of pimento

– Salt and pepper

■

Process the lamb with the meat mincer 

(perforated disc, fine).

■

Fry the onions until golden brown.

■

Add the lamb and fry until well done.

■

Add the remaining ingredients.

■

Fry everything gently for about 

1-2 minutes.

■

Pour off the excess fat.

■

Leave the filling to cool down.

Prepare the kebbe:

■

Use the kebbe maker to process the 

mixture for dough pockets.

■

Cut off pieces 7.5 cm in length from the 

hollow strand of dough.

■

Press one end of the dough pocket to 

seal.

■

Insert a little filling in the opening and 

also seal the other end of the dough 

pocket.

■

Heat the oil (approx. 180 °C) and 

deep-fry the dough pockets for about 

6 minutes until golden brown.

Bread dumplings

– 300 g fresh white bread

– 20 ml milk

– 40 g butter or margarine

– 3 eggs

– 1 tbsp finely chopped onions

– Parsley

– A little flour

– Salt and pepper

■

Cut the bread into slices 10 mm thick 

and halve lengthways. Add 20 ml of milk 

and soak.

■

Process the moistened bread for 

approx. 50 secs with the meat mincer 

(perforated disc, coarse).

■

Add the finely chopped onions, parsley 

and melted butter and mix.

■

Add the whisked eggs, salt and pepper 

and mix into the bread dough.