Operating Instructions Dear Genius Customer, Congratulations on purchasing the Mix Cutter made by Genius! The Mix Cutter is our new kitchen aid for chopping, mixing and slicing ingredients - without electricity. The ultra-sharp blades are capable of chopping even hard food items. Operated by a practical hand-crank, you can literally take everything in hand and decide whether you want to chop your ingredients coarsely or finely according to your needs. You can use the Mix Cutter to mix soups and sauces, chop herbs and onions and blend dips and spreads. Use the whisk insert to whip up quick and delicious desserts or salad dressings. This product literature includes: detailed instructions for use ( p. 2) and interesting recipes for delicious dishes ( p. 10). Have fun preparing your meals and bon appétit! Your Genius Team INSTRUCTIONS FOR USE - CONTENTS 1 Scope of delivery... 2 2 Warnings and safety instructions... 3 3 Use of the Cutting-Cover with the sword blade insert... 4 4 Use of the Mixing-Cover with the stirring sticks... 5 5 Use of the Slicing-Cover... 6 6 The food-holder... 8 7 The fresh-keeping lid... 8 8 The spatula... 9 9 Care and cleaning... 9 10 Limited Manufacturers Warranty... 9 11 Recipes... 10 1
Operating Instructions 1 Scope of delivery Base-Plate with suction-feets Bowl (6 cups) Cutting-Cover Sword blade insert Mixing-Cover with 6 stirring sticks Slicing-Cover Handy grip Egg-Seperator Spatula Fresh-keeping lid 2
Operating Instructions 2 Warnings and safety instructions 2.1 Before use Remove the parts of the Mix Cutter set from the packaging with care. Do not throw the packaging away. Carefully clean all parts in the set before they come into contact with foods ( see Care and cleaning, p. 9). Place the appliance on a non-slip surface. Never place it on hot surfaces or close to open flames. 2.2 Intended use The Mix Cutter set is exclusively for the chopping, mixing and slicing foodstuffs which are suitable for chopping, mixing and slicing. The appliance and accessories are exclusively intended for use in the home. Any other use is not the intended use and may result in material damage or even personal injury. You can continue to use the protective foil for the safe storage of the cutting inserts. There is danger of injury due to extremely sharp blades! Please ensure that you read all the information in these operating instructions, in particular the safety instructions. 2.3 General warnings This appliance should not be used by persons, both adult and child, who have physical, sensory or mental impairments or lack practical experience in the use of household appliances unless they are supervised by a responsible adult or have received and understood instructions on how to operate the appliance. Children should never be allowed to play with the appliance or its accessories. Please observe the maximum fill quantity (6 cups for the bowl). Otherwise you run the risk of the content spilling out and making a mess. Do not use the appliance if it is damaged in any way. There is risk of injury. Only use the appliance with the supplied accessories, otherwise you will damage it. 2.4 Risk of injury The handling of extremely sharp cutting inserts is associated with a high risk of injury. Exposed blades can cause deep cut wounds. Make sure that you never get in come in contact with the blades. Ensure that the blades are out of the reach of children. Never take food out of the collecting container when the blade insert is still inside it There is danger of injury. 3
Operating Instructions 3 Use of the Cutting-Cover with the sword blade insert Funnel-hole For a secure stand place the Base-Plate on a non-slip worktop and tighten the suction-feet (the white handle must show to the filled circle; see the marks on the Base-Plate). Then place the bowl on the Base-Plate and lock it with slight pressure. Place the sword blade insert vertically onto the guide mandrel on the base of the collecting container. Fill the container and close it with the Cutting-Cover. After fit the hand-crank at the designated position at the Cutting-Cover. Press the bowl down onto the worktop and pull the hand-crank clockwise, until the items have been chopped or whisked to the desired consistency. Open the bowl, remove the sword blade insert and then empty the bowl. iinfo Fill the bowl with fruit or vegetable pieces which have been pre-cut into quarters or eighths (in approx. 1.5 in sized pieces). Fill level is not close to the top edge (at least 1.5 in below). With help of the funnel-hole you can add ingredients while you re cutting. 4
Operating Instructions 4 Use of the Mixing-Cover with the stirring sticks Funnel-hole For a secure stand place the Base-Plate on a non-slip worktop and tighten the suction-feet ( see Use of the Cutting-Cover ). Then place the bowl on the Base-Plate and lock it with slight pressure. Pull the stirring sticks vertically into the Mixing-Cover until they latch with a click. To remove the sticks proceed in conversely order. Fill the bowl and close it with the Mixing-Cover. Press the bowl down onto the worktop and pull the hand-crank clockwise, until the items have been whisked to the desired consistency. Use the egg separator to separate the egg yolk and white. Place the egg separator on the egg separator attachment at the Mixing-Cover. Crack open the egg into the egg separator. The egg yolk stays in the egg separator and the egg white runs into the bowl. Remove the egg yolk out of the egg separator and repeat the process with further eggs if desired. Open the bowl and empty it. iinfo With help of the funnel-hole you can add ingredients while you re mixing. 5
Operating Instructions 5 Use of the Slicing-Cover Julienne-adjuster (larger wheel) Cutting-blade Cutting thickness-adjuster (smaller wheel) Julienne-blades Holding grip For a secure stand place the Base-Plate on a non-slip worktop and tighten the suction-feet ( see Use of the Cutting-Cover ). Then place the bowl on the Base-Plate and lock it with slight pressure. Cutting slices Place the Slicing-Cover on the bowl, so that the holding grip is on the pouring device (see picture). With the cutting thickness adjuster (the smaller wheel), you can adjust the feed plate into 3 different levels: Level 1 thin : cutting thickness 2 mm Level 2 medium : cutting thickness 4 mm Level 3 thick : cutting thickness 6 mm To cut with the Slicing-Cover, adjust the desired level. Then use your weak hand (your left hand if you re right handed and your right hand if you re left handed) to hold the Slicing-Cover at the holding grip. Now use the free hand to slide the food to be cut in one stroke from the holding grip over the feed plate to the lower end of the device. The blade cuts the food into evenly shaped slices, each with the same thickness. For your own safety always make use of the food holder. 6
Operating Instructions Cutting Julienne strips Use the Julienne-adjuster (the larger wheel) on the topside of the Slicing-Cover by pulling and rotating the adjuster to extend the extra blades for the Julienne cut: Level 1 thin : 5 mm (10 blades) Level 2 thick : 9 mm (6 blades) To cut Julienne strips adjust the desired level and proceed like the process Cutting slices. ATTENTION To avoid injuries when not in use, the Slicing-Cover is fitted with an integrated protection against cutting. In the position safe on the small and large wheel, the feed plate is raised above the top of the blades and the Julienne blades are pulled in. This protects the blade from abrasion during storage and from causing injury. A small hatch at the bottom of the Slicing-Cover protects the Julienne blades from abrasion as well as from causing injury. It can be opened to clean the blades. Close the hatch always after cleaning injury risk! Underside of the Slicing-Cover: Hatch Julienne-blades 7
Operating Instructions 6 The food-holder Operate the food holder with your stronger, free hand. It allows you to cut even smaller fruits and vegetables and the last bits of larger ingredients into clean, even and regular slices without any danger to finger ends and fingernails. Stamp Metallic needle Recesses Lay the food to be cut (if already cut, then with the cut surface facing downwards) onto the feed plate and place the food-holder over the middle, so that the retaining needles in the stamp or the 3 integrated metallic needles can penetrate into the food. This prevents accidental slipping of the food during the slicing process, and in turn guarantees a clean, problem-free result. The act of penetration by the needles pushes the stamp out of the top side of the food holder. When cutting, pressure from your hand onto the cutting stamp pushes the food downwards and thereby ensures an automatic sliding effect on the food towards the blades. This is repeated until almost all the food has been processed. 7 The fresh-keeping lid Use the fresh-keeping lid to keep foods and liquids fresh in the refrigerator for a long time. The lid is almost completely air-tight, this means you can also use the bowl as a keep-fresh container cut and mix now, use later! 8
Operating Instructions 8 The spatula Use the spatula to remove content from the bowl and scrape everything off the bowl walls. iinfo If large pieces of content stick to the wall of the bowl while you are processing it, shake it firmly and use the spatula to press the pieces down the container wall. 9 Care and cleaning Always clean the entire Mix-Cutter set before using it for the first time. Also clean the parts that you have used thoroughly after every use. Mix-Cutter is easy to clean. Please note the following: If you would like the long-term benefits and function of the Mix-Cutter, cleaning by hand is always best. Cleaning is done with normal household washing-up liquid and warm water. Do not use rough sponges or caustic cleaning agents. To optimally clean the set, dismantle it into its individual parts before cleaning. ATTENTION Take particular care when cleaning the cutting insert by hand. There is a high risk of injury due to the sharpness of the blades! Clean the appliance and accessories after each use to get rid of perishable food residue. Germ contamination and a lack of hygiene are associated with serious health risks. 10 Limited Manufacturers Warranty Genius warrants your unit for defects in materials and/or workmanship under normal use for one year from date of purchase. Genius will replace your unit without charge upon its receipt of proof of the date of purchase. If a replacement is sent, a new limited one year warranty will be applied to the replacement. This warranty only applies to units purchased in USA. For warranty replacements or questions concerning warranty in USA, contact customer service at 1-877-767-5905. Made in China 9
Recipes Contents 11 Recipes DIPS & SPREADS Guacamole...11 Ham crème...11 Salmon crème...12 Pesto verde...12 Pesto rosso...12 DRESSINGS & SALADS Mustard, orange and garlic dressing...13 Herb vinaigrette...13 Herb salad...14 Beetroot salad with Feta-Cheese...14 Greek Farmer s salad...15 MAIN COURSES Mushroom Ragout with fried Potatoes...16 Vegetable Omlet...17 Vegetable Lasagna...18 Vegetable Potatoe Fritters...19 Vegetable Spaghetti...19 SOUPS Thai Coconut and Curry Soup...20 Cream of Bell Pepper Soup with Pesto...21 SWEETS & DESSERTS Apple and Nut Cake...22 Sorbet...23 Fruit and yoghurt ice cream...23 Chocolate and banana pancake...23 10
Dips and Spreads Guacamole 1 avocado ½ onion 1 garlic clove ½ lemon ½ bunch of fresh parsley 1-2 tbsp. virgin olive oil Black pepper Halve the avocado, remove the pit and scoop the flesh out of the skin with a spoon and chop into large pieces. Peel the onion half and the garlic clove and remove the stems. Quarter the onion half and pluck the parsley. Place the avocado pieces, the onion quarters and the garlic in the bowl. Top with the juice of the half lemon. Then add the parsley and olive oil and puree everything to the desired consistency with the sword blade insert. Finally season with salt and pepper. Ham crème ½ bunch of arugula 1 small onion 5 oz cooked ham 2 oz cream cheese 2 oz ricotta 4 tsp. cream 1 oz cottage cheese ½ tsp. sweet paprika Black pepper Trim, wash and dry the arugula. Peel the onion, remo ve the stem and quarter it. Cut the ham into rough pieces. Put the onion pieces, the ham pieces and the arugula in the bowl and chop everything with the sword blade insert. Then add the other ingredients and mix thoroughly again. 11
Dips and Spreads Salmon crème 1 small red onion 1 tbsp. capers ¼ bunch of dill 9 oz smoked salmon 5 oz sour cream A dash of lemon juice Peel the onion, remove the stem and chop into large pieces. Then place the onion in the bowl and chop with the sword blade insert. Drain the capers. Wash and dry the dill. Chope the salmon into rough pieces. Add the capers, dill and salmon to the onions and chop finely. To finish off, add the sour cream, mix well and season with lemon juice. Pesto verde 3 oz fresh basil 1 oz parmesan 2 tbsp. pine nuts 1 garlic clove ¾ c virgin olive oil Wash and dry the basil. Place the parmesan and pine nuts in the bowl and chop with the sword blade insert. Peel the garlic clove, cut off the end, add the basil and salt and mix well. Now gradually add the olive oil and blend finely. Pesto rosso ½ jar of dried tomatoes in oil 5 tbsp. virgin olive oil ½ red chilli pepper ¼ bunch of fresh parsley ¾ oz pine nuts (or hazelnuts) ¾ oz almonds 2½ oz parmesan Drain the tomatoes and save the oil that was in the jar. Top up the oil that was originally in the jar to 10 tbsp. with olive oil. Halve, core and wash the chilli pepper. Wash the parsley and dry it. Then pluck off the leaves. Cut the parmesan cheese into hazelnut sized pieces. Place the tomatoes, pine nuts, almonds, parmesan, chilli and parsley into the bowl. Then use the sword blade insert to puree them. Now gradually add the olive oil and blend everything finely. Season with salt. 12
Dressings & Salads Mustard, orange and garlic dressing 1 garlic clove 2 tbsp. orange juice 2 tsp. honey 2 tsp. Dijon mustard ½ c neutral vegetable oil Black pepper Peel the garlic clove, cut off the end and chop with the sword blade insert in the bowl. Add the orange juice with the honey and mustard to the garlic and combine well with the Mixing-Cover. Then add oil and also mix well. Season with salt and pepper. TIP: Tastes great with nutty lettuce varieties, e.g. oak leaf lettuce. Herb vinaigrette Fresh herbs of your choice (e.g. parsley, dill, chives) 3 garlic cloves ½ c virgin olive oil 3 tbsp. white balsamic vinegar 2 tbsp. sweet honey mustard 2 tbsp. creamed horseradish 2 walnuts A pinch of sugar Black pepper Trim, wash and dry the herbs. Peel the garlic cloves, cut off the ends and chop with the sword blade insert in the container. Add the oil, balsamic vinegar, mustard and horseradish and mix well. Peel the walnuts and remove the skin. Add the herbs and walnuts to the dressing and chop finely. Season with salt, pepper and sugar. The vinaigrette should have a creamyfirm consistency. You can achieve this by using the Mixing- Cover. TIP: Tastes great with leafy salads. 13
Dressings & Salads Herb salad 4 oz salad 2 oz dandelion leaves 4 oz sorrel 2 oz fresh assorted herbs (e.g. chervil, parsley, dill, watercress, mint, balm, salad burnet) 1 red onion 5 tbsp. virgin olive oil 2 tbsp. white balsamic vinegar A pinch of sugar Black pepper Trim, wash and drain well the corn salad, sorrel and herbs. Tear the corn salad, dandelion leaves and sorrel into bitesized pieces and place them in a bowl. Peel the onion, remove the stem and chop into large pieces. Place in the bowl with the herbs and blend with the sword blade insert. Add the oil and balsamic vinegar, season with salt, pepper and a pinch of sugar and mix again. Pour the finished vinaigrette over the salad and toss it in the bowl. Beetroot salad with Feta-Cheese 1 small beetroot (raw) 4 tbsp. cider vinegar 3 tbsp. grapeseed oil Pepper 2 tbsp. pumpkin seeds 2 yellow carrots 5 oz feta cheese Wash the beetroot and cut into slices with the Slicing- Cover at level 3. Season with vinegar, oil, salt and pepper and leave to marinate for approx. 10-15 minutes. In the meantime cook the pumpkin seeds in a frying pan without oil until they crackle. Cut the yellow carrots also at level 3 and arrange them on a plate. Cut the feta cheese into cubes. Sprinkle the marinated beetroot and the feta cheese cubes over the carrots and finally top with pumpkin seeds. 14
Greek Farmer s salad 1 head of romaine lettuce 7 oz cherry tomatoes 5 oz black olives without stones 1 green pepper ½ cucumber 7 oz feta cheese For the dressing: 1 onion 3 tbsp. wine vinegar 4 tbsp. olive oil ½ tsp. oregano Black pepper Operating Instructions & Recipe Book Dressings & Salads Wash the lettuce, detach the leaves and tear into bitesized pieces. Wash the cocktail tomatoes and olives and cut them with the Slicing-Cover at level 2. Quarter the pepper, remove the core and seeds, wash the flesh and process with slicing at level 3. Also justify the Julienne adjuster at level 2. Peel the half cucumber and cut into two equally sized pieces. Use the same levels to create julienne sticks and put all the ingredients in a salad bowl. For the dressing: Peel the onion, halve it, remove the stem end and chop with the sword blade insert. Add vinegar, oil, oregano, a little salt and pepper and combine. Pour the dressing over the salad and mix well. Dice the feta cheese, sprinkle over the salad and serve straight away. 15
Main Courses Mushroom Ragout with fried Potatoes 1¼ Ib fresh assorted mushrooms 2 onions 2 garlic cloves 2 tbsp. oil for frying 2 tbsp. butter for frying 1 tbsp. tomato puree Black pepper Sweet paprika 1 c vegetable stock 1 bunch of parsley1 bunch of chives 4 oz dairy cream Lemon juice 1½ Ib potatoes 5 tbsp. oil for frying Wash and slice the mushrooms with the Slicing-Cover at level 2. Peel and quarter the onions and garlic, remove the stem ends and chop with the sword blade insert. Heat up the oil and butter in a big pan. Fry the onions, mushrooms and garlic pieces, season them with a little salt and cover the pan with a lid. Leave the vegetables to cook for approx. 5 minutes on a medium heat setting. Then add the tomato puree. Season with salt, pepper and paprika and stir well. Add the vegetable stock, close the lid and simmer the ragout for 15 minutes at medium heat. Cook, cool and peel the potatoes on the day before you want to cook. On the next day, slice the potatoes with the Slicing-Cover at level 3 and fry on both sides until golden brown in 5 tbsp. oil. While the ragout and the potatoes are cooking, wash the parsley, shake well and chop finely with the sword blade insert. Put the bad chives aside and chop the others into approx. 0.5 cm long pieces. Then whip the cream with a hand mixer and stir into the ragout with the herbs and a little lemon juice. Leave to stand briefly. 16
Vegetable Omelet 4 eggs 10 tbsp. mineral water ¾ c milk 7 oz wheat flour ½ tsp. baking powder White pepper 7-9 oz chanterelles ½ red pepper ½ yellow pepper 1 onion 6 sprigs of parsley to garnish 4 tsp. butter/margarine for frying Operating Instructions & Recipe Book Main Courses Separate the eggs with the egg separator and place the egg white aside. Mix the egg yolk with the mineral water, flour, baking powder and a pinch of salt with the Mixing- Cover, until you have a smooth batter. Leave to stand for 10 minutes. In the meantime, clean the mushrooms. Wash the half peppers, remove the cores. Slice the mushrooms with the Slicing-Cover at level 2. Peel the onion, halve it, remove the stem end and chop finely with the sword blade insert. Wash the parsley, shake it dry and chop coarsely, leaving a few springs aside for the garnish. Now whisk the egg whites with a pinch of salt using the Mixing-Covesr until stiff and carefully fold into the batter. Fry the mushroom, pepper and onion pieces in hot butter or margarine in a pan. Then remove around ¾ of the total quantity and add ¼ of the batter. Cook the omelet on both sides for 2 3 minutes, season to taste with salt and pepper and serve immediately with a parsley garnish. 17
Vegetable Lasagna 2 onions 14 oz zucchini 1 Ib garlic cloves ½ Ib tomatoes on the vine ¾ Ib eggplants 4 tbsp. olive oil Black pepper 2 packs of mozzarella ¼ Ib butter 2 oz flour 3½ c vegetable broth 1c milk 3½ oz whipping cream 2 oz parmesan 1 pack of lasagna pasta (9 oz) ½ bunch of basil Fat to grease the dish Operating Instructions & Recipe Book Main Courses Pre-heat the oven to 350 deg F. Peel the onions and the garlic, halve them, remove the stem ends and chop with the sword blade insert. Wash the tomatoes, zucchini and eggplants and remove the tops. Halve the tomatoes and remove the stems. Cut the zucchini and eggplants into 5 8 cm long pieces and slice with the Slicing-Cover at level 2. Put the olive oil in a braising pan or another large pan with a lid and fry the onions in it. Then add the garlic, zucchini and eggplant pieces and cook for around 5 minutes, turning frequently. After 3 minutes, add the tomatoes and season with salt and pepper. Remove the pan from the heat and set aside. Drain the mozzarella and chop into large pieces. For the sauce: Melt 2 oz butter in a pan, sieve the flour on top and let it sweat briefly. Gradually pour the vegetable stock, milk and cream into the pan, stirring continuously. Then grate the parmesan finely. Stir half of the parmesan and all of the mozzarella into the mixture and bring to the boil. Season with salt and pepper. Grease an ovenproof dish that has adequately high sides. Fill it with layers of sauce, lasagna and vegetables in that order until all ingredients have been used up. Sprinkle the remaining parmesan and butter (formed into flakes with two spoons) on top. Cover the lasagna and bake in the oven for 45 50 minutes. Half way through the baking time, remove the cover of the dish. Meanwhile wash the basil, pluck off the leaves and tear them into pieces. Leave a few leaves whole for the garnish. Serve the lasagna straight away garnished with basil. 18
Vegetable Potato Fritters ½ Ib potatoes or zucchini ½ Ib carrots 5 tbsp. whole meal wheat flour 3 eggs 1 onion Black pepper Ginger 5 tbsp. oil for frying Operating Instructions & Recipe Book Main Courses Peel the potatoes or zucchini, quarter them and slice with the Slicing-Cover at level 3, also justify the Julienneadjuster at level 2. Decant them to a separate bowl. Whisk the eggs with the Mixing-Cover, add the flour and whisk again. Add the whisked egg and flour mixture to the grated potatoes or zucchini. Peel the onion, halve it and remove the stem end. Peel the carrots and cut them into 5 8 cm long pieces. Slice the onion and carrots finely with the Slicing-Cover into Julienne strips. Season with salt, pepper and ginger and mix well. Heat up the oil in a frying pan. Add portions of the vegetable mixture and press flat. Cook on both sides until golden brown and then drain on kitchen roll. Vegetable Spaghetti 14 oz spaghetti 1 carrot 1 zucchini 1 tbsp. butter 4 oz diced ham 1 c vegetable broth ½ c cream ¼ c sparkling wine, pepper 1 bunch of oregano 1 bunch of basil Cook spaghetti in plenty of salted water until al dente, then drain and keep warm. Peel the carrot, wash the zucchini and clean both. Cut the carrot and the zucchini lengthways into Julienne strips with the Slicing-Cover at level 3 and the Julienne blades at level 2. Melt the butter in a pan and fry the diced ham until crisp. Add the carrot strips and sauté. Add also the zucchini strips and the vegetable broth and allow to simmer for approx. 5 minutes. Then season with cream, sparkling wine and spices. Chop a handful of herbs with the sword blade insert. Add the pasta together with the herbs to the vegetables. Roll vegetable spaghetti onto the fork and place them as pasta nests on the plates. 19
Thai Coconut and Curry Soup 24 king prawns Chinese spice mixture 2 tbsp. oil 1 piece of ginger root 2 garlic cloves Pepper 4 oz button mushrooms 4 spring onions 4 oz snap peas 4 oz carrots 2 tbsp. green or red curry paste A pinch of sugar 1 tin of coconut milk, approx. 8 oz (unsweetened) 1 cup of cream ½ handful of soy bean sprouts 3 oz bamboo shoots, from the jar 4 oz Chinese vermicelli Cayenne pepper 2 tbsp. soy sauce Sambal oelek ½ bunch of coriander Operating Instructions & Recipe Book Soups First, peel the prawns and remove intestines. Then wash thoroughly, dab dry with kitchen roll and season with some Chinese spice mixture. Heat up 2 tbsp. oil in a pan and briefly fry the prawns, remove from the pan and set aside. Peel the ginger and the garlic, put them both in the bowl and chop finely with the sword blade insert. Halve and core the pepper, wash mushrooms and spring onions and cut everything into slices with the Slicing-Cover at level 3. Wash the snap peas and halve them with a knife. Peel the carrots and cut them into fine sticks with the Julienne blades at level 2. Put the vegetables and the curry paste into the oil, in which the prawns have been fried before. Sauté the ingredients briefly. Season with salt, Chinese spice mixture and a pinch of sugar. Add coconut milk and cream. Allow to simmer on a low heat for 5 minutes. Add the soy bean sprouts, the bamboo shoots and the prawns into the soup and simmer for another 5 minutes. To finish up, add the Chinese vermicelli and let them soak for approx. 2-3 minutes. Season the soup with salt, Chinese spice mixture, cayenne pepper, soy sauce and sambal oelek (according to the desired spiciness) and sprinkle with freshly chopped coriander to taste. 20
Soups Cream of Bell Pepper Soup with Pesto 3 yellow peppers 3 red peppers 2 onions 1 clove of garlic 3 4 stems of fresh oregano 3 4 tbsp. oil for frying 2½ c vegetable stock 2 tbsp. olives stuffed with peppers Black pepper 4 tsp. green pesto ( see p. 12) Oregano to garnish Wash the peppers, remove the cores and quarter them. Fill the processing inlet with 3 4 upright pepper quarters and cut into Julienne strips with Slicing-Cover at level 3 and 2. Peel the garlic and onion, halve them, remove the stem ends and chop with the sword blade insert. Put the garlic and onions in a large pan with a little oil and sauté them. Wash the oregano, pluck off the leaves and place a few leaves aside. Add the peppers and oregano to the pan at the end of the cooking time, cook briefly and then add the vegetable stock. Then leave everything to simmer for approx. 20 minutes. Now puree the soup with a hand blender and season with salt and pepper. Chop the olives with the sword blade insert and place them aside. Pour the soup into bowls and add one tsp. pesto to the center of each. Then garnish with the olive rings and the oregano leaves that you placed aside and serve straight away. 21
Apple and Nut Cake For the pastry 1 c flour 1 tsp. baking powder ½ c sugar 1 pack of vanilla sugar ¼ Ib margarine 2 eggs For the topping: 1 Ib apples ½ Ib butter 1 c sugar 4 eggs ½ c flour 1 pinch of baking powder 1 tsp. cinnamon 8 oz fresh hazelnuts Operating Instructions & Recipe Book Sweets & Desserts Pre-heat the oven to 338 deg F. For the pastry: Sieve the flour into a bowl and combine with the baking powder, sugar and vanilla sugar. Make little flakes of margarine using two spoons and place them on top of the mixture in the bowl. Then mix in one egg after another with a hand whisk. Dust a work surface with flour and roll out the pastry until it is approx. 3 mm thick. Use it to line a springform baking tin. For the topping: Peel, quarter and core the apples. Then slice the apple quarters with the Slicing-Cover at level 2 and cover the pastry base with apple slices. Separate the eggs with the egg seperator and collect the yolks and whites in separate bowls. Whisk the butter, sugar and egg yolks with the Mixing-Cover until slightly frothy. Combine the flour with the baking powder and gradually add it to the mixture. Remove the shells of the nuts, grind them with the sword blade insert and add them to the mixture with the cinnamon. Whisk the egg whites until stiff with a hand mixer and carefully fold into the mixture. Distribute the topping evenly over the apples and bake for approx. 60 minutes. Leave the cake to cool in the tin for at least 10 minutes after baking. TIP: Don t open the oven door too soon or the cake will collapse. 22
Sweets & Desserts Sorbet ½ c frozen fruit (any kind) Icing sugar 3 tbsp. cream Blend the frozen fruits in the bowl using the sword blade insert. If necessary, add a little cream. Then add the icing sugar and the rest of the cream and mix thoroughly until fruit and cream combine into a creamy sorbet. Serve immediately. Fruit and yoghurt ice cream ½ c frozen fruits (any kind) 3 tbsp. yoghurt 3 tbsp. milk ½ tbsp. Sugar First of all blend the frozen fruits in the bowl with the sword blade insert. If necessary, add a little milk. Then add the yoghurt, the remaining milk and the sugar and continue mixing until you have a creamy mixture. Serve immediately. Chocolate and banana pancake 2 tbsp. butter 1 egg 2 tbsp. icing sugar A pinch of salt ½ c flour ¼ tsp. baking powder 6 tbsp. buttermilk 1 banana ½ tbsp. lemon juice Neutral vegetable oil Chocolate flakes Maple syrup Melt the butter. Mix the egg, icing sugar and salt in the bowl with the Mixing-Cover until creamy. Sieve the flour and baking powder on top, add the buttermilk and butter and mix everything together. Peel the banana and cut with the Slicing-Cover into thick slices at level 3. Drizzle lemon juice on the banana. Heat up 1 tbsp. oil in a coated pan. Cook 2 tbsp. of the mixture in the pan for each pancake. Place a few slices of banana on top and fry on both sides for approx. 3-4 minutes until golden brown. Sprinkle 1 tsp. of chocolate flakes on each finished pancake and keep warm in the oven at 248 deg F. (convection oven: 212 deg F). Continue to make the other pancakes. Drizzle with maple syrup before serving. 23
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