Esge M 100 D Hand Blender 90129 Manuale Utente

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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

ground black pepper

fresh marjoram as desired

fresh thyme as desired

2 tbs. of whipped cream

1 tbs. of chopped chives

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

Salt

(optional) a squeeze of lemon juice

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

Pepper

ground nutmeg

oil for frying

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.

Serves 6

3 tbs. of peppermint

800 mls. of buttermilk

8 tbs. of peppermint syrup

6 tbs. of lemon ice-cream

Purée the peppermint, buttermilk and peppermint syrup using 

the mincer. Add lemon ice-cream and mix quickly.

Fill 6 glasses and serve immediately.