ESGE-Zauberstab M 200 Superbox Notice D'utilisation page 39

french Dressing
Serves approx. 1/8 litre:
1 fresh egg
1 tsp. of Dijon mustard
2 tbs. of white wine or sherry vinegar
1 dash of salt
approx. 4 tbs. of vegetable oil
herbs
Parsley, dill, basil etc. can easily be chopped and can thus be prepared for storage, e.g. by freezing.
They can also be chopped with the mincer when frozen. We recommend to freeze the herbs in a
round box, so you can chop them directly in this box.
To chop fresh herbs you can also use the grinder (article No. 5050).
mangolD-sPinach
500 g of fresh mangold
500 g of fresh spinach
Salt
3 chopped shallots
2 crushed garlic cloves
50 g of butter
100 g of cream
ground black pepper
The authors have thoroughly considered and tested the recipes included in these operating
instructions. Nevertheless, a guarantee cannot be accepted. The authors, respectively UNOLD AG
and their assignees shall not be liable for personal injuries, material damages and financial loss.
Put the egg into a measuring cup, add the mustard, the
desired vinegar, season with salt and pepper and mix well
using the whisk or the mincer.
While mixing, slowly add the oil bit by bit until you obtain a
smooth, creamy dressing.
Use immediately.
Separate and wash the mangold and spinach leaves, cut off
the mangold stalks and put them aside. Blanch the leaves in
boiling water for approx. 2 minutes, pour the water out and
quench with ice-water, then allow the leaves to drip-dry well.
Chop the mangold stalks and cook them in salt-water for
approx. 10 minutes, pour the water out and drip-dry the
mangold stalks well. Sweat the shallots and the garlic in
butter, add the mangold and spinach leaves, add cream and
season with salt, pepper and nutmeg.
Simmer for approx. 5 minutes, chop with the mincer and add
the mangold stalks.
The recipes represent a small extract of the hand blender's
cookery book, where you may find plenty of further ideas
concerning the ESGE-Zauberstab hand blender.
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