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User manual Philips, model HR7750/01

Manafacture: Philips
File size: 1.86 mb
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Language of manual:ruplukenhuskcsro
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manual abstract

20 seconds. Milkshakes Various cakes. Salads, puddings, nut bread, almond paste Salad, cooked food, stir-fries, garnishing Salad, cooked food, stir-fries, garnishing Soups, sauces Garnishing, cream, ice- cream mixtures ENGLISH 17 Recipes Courgette Sandwich Spread Ingredients: -2 courgettes -3 cooked eggs -1 small onion -1 tbs. vegetable oil -parsley -2-3 tbs. sour cream -lemon juice, Tabasco sauce, salt, pepper, curr y- powder, paprika B Wash and dr y the courgettes and shred them with the fine shredding insert in the food- processing bowl. Transfer the shredded courgette to a dish, sprinkle salt on it and leave for about 15 minutes so that the salt extracts the liquid from the shredded courgette. Cut the onion in 4 pieces and chop them fine together with the garlic clove. Remove parsley leaves from the stalks and chop them. B Then put the shredded courgette on a clean towel and press the liquid out. Pour some oil into a pan and fr y the chopped onions and garlic lightly, add the shredded courgettes. All liquids should evaporate from the ingredients. Allow the fried ingredients to cool down for a while. Peel the eggs and chop them in the food processing bowl for a few seconds. Add the other ingredients to the food processing bowl, season them and mix them with the blade. Ser ve on toasted white bread. 18 ENGLISH Fruit cake Ingredients: -180 g dates -270 g prunes -60 g almonds 60 g walnut -60 g raisins -60 g sultanas -240 g r ye full grain flour -120 g wheat flour -120 g brown cr ystal sugar -pinch of salt -1 sachet baking powder -360 g butter milk B Put the metal blade into the bowl. Put all in the ingredients into the bowl and mix them for 30 seconds at max. speed. Bake the fruit cake in a 30 cm long baking tin for 40 minutes at 170cC. Leek Quiche Ingredients for the dough: -250g wheat flour (or wholemeal wheat flour) -pinch of salt -1 tbs honey -20g fresh yeast or 1/2 sachet of dr y yeast -100g butter -6 tbs lukewarm water Ingredients for the filling: -500g leeks -vegetable oil -4 eggs -500g sour cream -salt, pepper, 1-2 tbs. of flour if needed B Put all the ingredients in the bowl and knead into a consistent dough. Let the dough rise for about 30min. B Slice the leeks with the slicing insert. Put some oil in a pan and fr y the sliced leeks for a few minutes. Put the rest of the ingredients in the blender jar and let the blender run until you have reached a creamy consistency. Add 1-2 tbsp of flour to thicken the mixture. B Grease a baking tin with a diameter of 24cm and cover the bottom and sides evenly with dough. Spread the leek mixture onto the dough and pour the rest of the ingredients over it. Bake in a preheated oven for about 40min at 180cC. Can be ser ved warm or cold. Hungarian-style goulash Ingredients: -1 tbsp oil -1 medium onion -1 tsp paprika -400 g beef or pork -1 green pepper -1 tomato -salt -200 g carrots -300 g potatoes -caraway seeds B Wash the meat and cut it into 2 cm cubes. Peel the onion and chop it in the food processing bowl using the metal blade. Core the green pepper and slice it into rings using the slicing insert. Peel the tomato, remove the pips and cut it into thin strips. Fr y the chopped onion in the oil until soft. Remove from the heat and sprinkle the paprika over the onion, add the meat and fr y over a high heat for a few minutes while stirring constantly. Add the green pepper, the tomato and salt to taste, cover the pan and braise in its own juice over a moderate heat until almost tender. B Meanwhile, peel and slice the carrots using the slicing insert and peel and dice the potatoes. Add them to the meat and pour enough cold water for the amount of soup you want to make (approx. 1,2 litres).Season with a pinch of caraway seeds and simmer until ever ything is soft as butter, adding more salt if necessar y. B Ser ve hot.You could add a garnish of green pepper rings and ser ve sharp cherr y paprika on a separate plate. Strawberry tart Ingredients: -100 g margarine -100 g sugar -3 egg yolks -240 g flour -100 g coconut Filling: -80 g sugar -2 tsp. lemon juice -400 g cream cheese -500 g strawberries Glaze: -500 g strawberries ENGLISH 19 -250 ml water -120 g sugar -60 g cornstarch Garnishing: -250 g cream B Heat oven to 180cC. Cream margarine and sugar in the bowl with the metal blade. B Blend in egg yolk, then stir in flour and flaked coconut. Put the dough on the baking plate, flute the edge and prick with a fork. Bake for 15 - 20 minutes until light brown. Let the tart cool on a rack. Mix sugar, lemon juice and cream cheese in the bowl until fluffy using the metal blade. Spread on the cooled tart shell. Arrange a part of the strawberries (stem side down) on the tart. Put in the refrigerator. B Prepare the glaze. Blend the remaining strawberries with the water and the sugar in the blender jar. Dissolve the cornstarch in 125 ml of the strawberr y mixture. Bring the strawberr y mixture to boil. When it is boiling stir in the dissolved cornstarch. Spoon the hot glaze over the ...


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