Esge M122 S Hand Blender 90310 Data Sheet

41

The following recipes ar provided for 4 persons.

(tbs= tablespoon, ts= teaspoon)

50 g each of leek and celery

1 carrot

1 shallot

2 tbs. of butter

1 ltr. of bouillon

250 g of waxy potatoes

Salt

Clean and wash the leek, cut the green part off and use only the white part. 

Clean the celery, clean and wash the carrot. Peel the shallot and roughly chop all 

vegetables using the mincer.

Put butter in a pot, sweat the vegetables in the butter and fill up with bouillon.

Peel the potatoes, roughly dice, add them to the bouillon and simmer, covered, 

during approx. 20 minutes at low heat.

50 g of butter

5 tbs. of flour

½ litre of bouillon or vegetable 

stock
Melt butter in a pot and brown the flour.

Add hot bouillon or vegetable stock, stir and simmer at low heat, stirring from 

time to time. Chop possible lumps using the mincer, season with salt and lemon 

juice.

This recipe may be varied by adding 2 pieces of soft cheese, anchovies or capers.

400 g of baking potatoes, 

peeled and diced

1 small, chopped onion

1 fresh egg

Salt
Put the diced potatoes and the onion (or the potatoes finely grated using the 

Zauberette grater) in a bowl, add the egg and season with salt, pepper and 

nutmeg.

Stir well with the mincer. Heat the oil well in a frying pan, add small amounts 

of the potato mixture and flatten them to small pancakes and fry them on each 

side.

ground black pepper

fresh marjoram as desired

fresh thyme as desired

2 tbs. of whipped cream

1 tbs. of chopped chives

Salt

(optional) a squeeze of lemon juice

Pepper

ground nutmeg

oil for frying