Moulinex HV8 ME645 - Manual (Page 10)

PIROZHKI
(small fish pasties)
(Serves 4) – Preparation time: 25 min. Cooking time: 10 - 15 min.
Ingredients:
250 g puff pastry – 300 g cooked fish or smoked salmon – 2 hard boiled eggs – 1 bunch dill – 2 onions – 100 g salted
butter, diced small - Oil
1. Fit the 4.7 mm screen on your mincer. Cut the onions into 8 and put them through the mincer. Brown them in a pan
with a little oil over a low heat. Set aside.
2. Mince a little fish, then put the cooked onion, butter and dill through the mincer and finally the rest of the fish.
3. Roll out the puff pastry so that it is quite thin and then cut circles out using a glass or a fairly large bowl.
4. Pre-heat the oven to 210oC
5. Place a little filling on each circle, fold the edges over and seal them together.
6. Brown in the oven for 10 – 15 minutes.
BEEF BALLS
(Serves 4) – Preparation time: 20 min. Cooking time: 10 - 15 min.
Ingredients:
1 kg beef steak – 1 onion – 1 clove garlic – 2 slices rye or pumpernickel bread soaked in milk – 2 eggs – 1 potato pee-
led – Flour – Salt, pepper
1. For this recipe choose lean pieces of beef. Mince the beef with the slices of bread.
2. Slice the onion using the slicing drum (L3b) and grate the garlic and the potato using the shredder drum (K3a).
3. Mix the minced meat and bread with the sliced onion, garlic and potato.
4. Add the eggs, ground black pepper and salt, and shape the mixture into balls.
5. Roll the balls in flour and fry in the oil.
OVEN BAKED POTATO PIE
(Serves 4) – Preparation time: 30 min. Cooking time: 45 min.
Ingredients:
400 g minced meat – 1 kg potatoes- 2 eggs – 2 glasses milk – 1 clove garlic – 1½ tablespoonful butter – 2 tablespoon-
ful oil – Salt, pepper
1. Clean wash and dry the potatoes. Slice them using the L3b drum.
2. Mince the beef and fry it in a pan with oil for 5 minutes.
3. Rub the inside of an ovenproof dish with garlic and then grease it with some of the butter.
4. Put a first layer in the dish using
⅔ of the potato. Then add a layer of meat, add salt and pepper and then a final
layer with the rest of the potato.
5. Beat the eggs with hot milk and pour this mixture over the potato. Add the rest of the butter. Cook in a medium
oven for about 45 minutes.
APPLE GRATIN WITH ALMONDS
(Serves 4) – Preparation time: 40 min. Cooking time: 30 min.
Ingredients:
6 apples – 60 g soft brown sugar – 50 g butter – 50 g whole almonds – 200 ml double cream – 1 teaspoon ground cin-
namon
Peel the apples, remove the pips and cut into quarters. Slice finely using the L3b slicer attachment and brown with
30 g of butter. Lightly grease an ovenproof dish with butter and spread the caramelised apple over the bottom. Grind
the almonds using the L3c grater drum. Mix the ground almond, the cream and the cinnamon in a bowl. Pour the mix-
ture over the apples and sprinkle with soft brown sugar. Cook the dish in the oven at 160°C for about 30 minutes.
RUSSIAN VINAIGRETTE SALAD
(Serves 4) – Preparation time: 40 min. Cooking time: 30 min.
Ingredients:
400g beetroot – 300g carrots – 400g potatoes – 200g pickled cabbage – 200g cucumber (pickled or marinated) – 150g
onion – 100g tinned green peas - salt – 2 teaspoons oil
Dice the potatoes, beetroot, carrots, onion and cucumber using dicer drum and dicer attachment (L3d and L3e).
Steam the diced potato, beetroot and carrot.
Mix and then add the cabbage, peas, onion and cucumber. Add salt and vegetable oil.
Allow the salad to stand in the refrigerator for 1 hour.
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